LF Says: ★★★★
It’s not hard to get Indian food right in India. But getting Indian diners to select Indian cuisine, on a special day out, is certainly hard. Spread over 8000 sq. ft. in Bengaluru, the 140-cover restaurant, IDYLLL, manages to pull off Indian grub with flair and style.
Giving an ode to modern Indian flavors with a contemporary twist, IDYLLL has a well thought out menu that is not very extensive. It focuses on good taste and presentation that makes the meal worth it.
Design mantra
An interesting play on the word idyll, the design of the restaurant is the brainchild of The Purple Ink Studio. Inspired by Jaipur, the large textured copper and glass door leads you to the restaurant that has a small landing area where the hosts welcome guests. Enter inside and you are struck by the soothing pastel hued peach brown color palette that is an ode to the ‘Pink City’ of Jaipur.
The seating is comfortable with large curvy sofas and chairs that make for cosy tables. A private dining space that seats 10 to 12 people is also on the ground level. The first level is fashioned more like a cocktail room with the bar in the centre and digital motion paintings on the wall.
The logo has five circles that resemble the rings of a tree trunk, a nod to the brand ethos of focusing on tradition through food and beverages, and also depicting how the food here is layered with complexity.
The monolithic monotone walls with motifs from Jaipur, granite floor and an earthy texture has a calming effect. It’s a chic interpretation of traditional India.
Start right
And just like the décor, the food here is also presented in a way that delights you – after all you also eat with your eyes first. Plated in excellent ceramic ware and topped with microgreens and edible flowers, each dish here is a visual delight – unlike traditional Indian restaurants.
Chef Raghav Lawrence of IDYLLL explains that the menu is a combination of dishes from Rajasthan, Kashmir, Lucknow, Orissa, and Maharashtra that have been given a new age twist. They have an in-house lab where they create all the syrups and concoctions for their cocktails.
Start with the small plates that have an extensive selection of vegetarian and non-vegetarian dishes. I would recommend the Guacamole Papad that has corn khichiya, spiced guacamole, chilli pickle, coriander cream served on crispy fried papad, a dish that tastes as good as it looks.
The Baingan Chokha Hummus is another winner as it has baked sattu chips, smoked green chilli, and an achaar foam. Also try the signature Halim Ragi Tarts, that has kalonji sauerkraut, fried onions, barley, and the Tuna Papdi that combines the textures of yellowfin tuna, Valencia orange, aam panna gel, and kheera achaar to create a delightful flavor profile in your mouth. Do not miss the three-layered Paneer tikka that has soft paneer layered with mango mint, coconut malai, and tandoori garlic with achaari cream.
Food files
The main course has the old favorite Dal Makhni, that is cooked overnight with white butter and has a creamy feel. The Laal Maas cooked with mathania chilli paste, and mustard oil is another good choice. Team it with the Parmesan & Seed Mixed Naan or Camembert Cheese Kulcha for a filling meal.
Try the Truffle Lemon rice that is a perfect blend of lemon zest, spices, crunchy peanuts, and parmesan. Or the Yakhni Pulao that can be served with vegetables, chicken, or mutton.
The small dessert menu has some delectable choices like the Tiramisu Ghevar, a delectable low sweet dessert that combines Mascarpone cream, coffee liqueur, and gold leaf. The Rabdi Malpua is served with in-house rabdi, saffron, and mawa. The rabdi (cooked, rich, condensed milk) is well made with the right amount of sweetness.
My vote, however, goes to the Mango Kalakand, that beautifully combines Matcha wafers, coconut cream, pistachio crumbs, and finely chopped fresh mango to create a wonderful mouth feel despite its seemingly varied flavors.
Raise a toast
Continuing its focus of being inspired by the food of the five states of Rajasthan, Kashmir, Lucknow, Orissa, and Maharashtra, the drinks menu takes things one notch up. Betting big on the essence of fermentation, you will notice a hint of handcrafted pickles to local ingredients, all making their way into your drink. Wondering how? Sample this. The ‘Kashmiri Old Fashioned’ is a signature cocktail that has roasted raisin infused bourbon, spiced demerara almond syrup, in-house Kashmiri bitters that offer bold, bitter, nutty, and spirit forward tasting notes.
The Nizami Sour, an ode to Lucknow, has Jameson Irish whiskey, peppery zaffran brix, orange marmalade, citrus, and vegan foam, that has tasting notes that range from fruity, rich, complex, and aromatic. And again, you have ‘The Garden City’ that is blended scotch whisky, rhubarb and rose petal cordial, dry vermouth, and vegan foam. No artificial flavours are used in any of their cocktails.
In all, a meal at IDYLLL takes you on a culinary journey across India with a modern, contemporary twist that is sure to leave you asking for more.
LF Says: ★★★★
Coordinates: 608, 12TH Main Road, in front of Volt Fitness, HAL Stage 2, Bengaluru, India
