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India Travel Agents offers Travel to Bangalore - Gangotree Cuisine, Gangotree Restaurant in Bangalore, Gangotree, Bangalore |
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India Tours » Travel to Bangalore - Gangotree Cuisine
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Bangalore – Gangotree Cuisine
Gangotree is a chaat parlor, offering quality pani puri, bhel puri, pav bhaji and the like. The branch in Koramangala follows the original, set up in 1986 at High Point, Palace Road, by H. M. Sethia, who came here from Calcutta. That perhaps explains why the famous jhal muri of Calcutta is also done to perfection here. Appropriately, it is also served in cylindrical paper bags.
At one end of the Koramangala outlet are racks and display cabinets laden with malai ladoo (Rs10), rose cake (Rs.8) moti pak (Rs180 per kg) and Bengali milk sweets. Gangotree’s speciality is designer sweets with badam and pista (Rs600 per kg), the recipes worked out on the computer by Sethia’s son Raj, who envisioned this place in 1998.
We enjoyed the traditional, correctly spiced, crisply textured papdi chaat (Rs 20), sev puri (Rs 20) and bhel (Rs 20). But we were astounded by the rosogolla chaat (Rs 20)! With dahi, tamarind chutney and different spices, it features the gollas themselves, a sweet and sour delight. Ghevar chaat (Rs.20) has pieces of ghevar, a mixture of besan and maida fried in pure ghee, garnished with chole, curd, chutneys and masala. And there is an in-house masala Thums Up.
Concepts that do not work are quickly discarded, we were told. This was the case with fresh fruit juice and milk shakes, which attracted flies. Raj Sethia emphasizes that the customer need not pay if he does not like the dish that was ordered. We did not like the Chinese bhel (Rs 25) but it apparently sells well, a melange of bhel ingredients with bean sprouts and soy sauce et al.
The innovative spirit extends to the decor. Around Independence Day, Gangotree had a tri-color theme. Then again, during the World Cup Cricket series, an entire wall was painted to look like stands with hordes of cricket fans watching the game.
Though the unusual items add zest to the menu, we generally stay with staples like vada pav (Rs 20), dahi batata puri (Rs 20), bhel/pani puri (Rs 20) and kachori/samosa (Rs 5). The omelette-like but eggless Rajasthani chilla, made of besan and dal, is, however, heartily endorsed by a friend. Gangotree stocks the Calcutta-based Rallis’ bottled syrups. Also on offer is Ambrosia, a non-alcoholic champagne which we have yet to try. On the cards is a jalebi chaat, still being worked upon the computer. And the website www.gangotree. corn gives more details about this place’s background, with pictures of designer sweets, etc. Gangotree, 370 1st A Cross, 7th Block, Koramangala, Bangalore
Gangotree is a chaat parlor, offering quality pani puri, bhel puri, pav bhaji and the like. The branch in Koramangala follows the original, set up in 1986 at High Point, Palace Road, by H. M. Sethia, who came here from Calcutta. That perhaps explains why the famous jhal muri of Calcutta is also done to perfection here. Appropriately, it is also served in cylindrical paper bags.
At one end of the Koramangala outlet are racks and display cabinets laden with malai ladoo (Rs10), rose cake (Rs.8) moti pak (Rs180 per kg) and Bengali milk sweets. Gangotree’s speciality is designer sweets with badam and pista (Rs600 per kg), the recipes worked out on the computer by Sethia’s son Raj, who envisioned this place in 1998.
We enjoyed the traditional, correctly spiced, crisply textured papdi chaat (Rs 20), sev puri (Rs 20) and bhel (Rs 20). But we were astounded by the rosogolla chaat (Rs 20)! With dahi, tamarind chutney and different spices, it features the gollas themselves, a sweet and sour delight. Ghevar chaat (Rs.20) has pieces of ghevar, a mixture of besan and maida fried in pure ghee, garnished with chole, curd, chutneys and masala. And there is an in-house masala Thums Up.
Concepts that do not work are quickly discarded, we were told. This was the case with fresh fruit juice and milk shakes, which attracted flies. Raj Sethia emphasizes that the customer need not pay if he does not like the dish that was ordered. We did not like the Chinese bhel (Rs 25) but it apparently sells well, a melange of bhel ingredients with bean sprouts and soy sauce et al.
The innovative spirit extends to the decor. Around Independence Day, Gangotree had a tri-color theme. Then again, during the World Cup Cricket series, an entire wall was painted to look like stands with hordes of cricket fans watching the game.
Though the unusual items add zest to the menu, we generally stay with staples like vada pav (Rs 20), dahi batata puri (Rs 20), bhel/pani puri (Rs 20) and kachori/samosa (Rs 5). The omelette-like but eggless Rajasthani chilla, made of besan and dal, is, however, heartily endorsed by a friend. Gangotree stocks the Calcutta-based Rallis’ bottled syrups. Also on offer is Ambrosia, a non-alcoholic champagne which we have yet to try. On the cards is a jalebi chaat, still being worked upon the computer. And the website www.gangotree. corn gives more details about this place’s background, with pictures of designer sweets, etc. Gangotree, 370 1st A Cross, 7th Block, Koramangala, Bangalore
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