Broadway Gourmet Theatre- An epicurean excellence

Broadway Gourmet Theatre as the name suggests stands in a league of its own. Over the past couple of years, Bangalore has seen many a venue in the genre of Aspect and Molecular Gastronomy where presentation of the dishes take precedence. Some has succeeded and others not so much. Broadway on the other hand, is not only about its astute and unique presentation but is also about creating a theatrical element around every dish. Without any compromise on the quantity or quality of the food, Broadway has been able to achieve what others are yet to explore- an experience in Dramatic Fine Dining.

Lokesh Kasalegere, the man behind making Broadway a reality is a friend. I was part of the pre-launch for this venue before my now famous trip to Kolkata last month. I could tell by the sheer ambience and the dishes served that evening that this had to be one of the most avant-garde cuisines Bangalore has ever experienced. It was amazing to receive an invitation from Lokesh earlier this month to host the second edition of the Special Influencer’s Table at this prestigious venue in the company of fellow foodie friends and social influencers. Chef Tanvi personally made sure that we were well taken care of. Her culinary excellence and creative genius is one of special mention. Let us take you through our journey as every Act of this culinary opera unfold in succession.

Lokesh Kasalegere, the man behind making Broadway a reality is a friend. I was part of the pre-launch for this venue before my now famous trip to Kolkata last month. I could tell by the sheer ambience and the dishes served that evening that this had to be one of the most avant-garde cuisines Bangalore has ever experienced. It was amazing to receive an invitation from Lokesh earlier this month to host the second edition of the Special Influencer’s Table at this prestigious venue in the company of fellow foodie friends and social influencers. Chef Tanvi personally made sure that we were well taken care of. Her culinary excellence and creative genius is one of special mention. Let us take you through our journey as every Act of this culinary opera unfold in succession.

The Texas Cornets were the first ones to arrive with their unique blend of fried beans, Salsa, Sour Crème, Guacomole and Micro Greens- An entertaining appetiser to start with. This was followed by the Very Asian sounding Gochujang Cottage Cheese Floss which blew us away with its unique and tasteful presentation. The Korean Chilly Bean paste was just perfect and the Kadafi Noodles fit the moistness of the cheese. The homemade Nachos served with Cheese dip and Rainbow Salsa were delectable and formed the right addendum to the dishes.

The Tandoor Garden followed which comprised of Grilled Babylon, Broccoli, Peppers and Mushroom in a unique presentation that represented a garden patch. The Achari Chicken Tikka served in a portable Tandoor mini ensemble with live charcoal at its base was a delight to the eye as well as the taste buds. But it was the Jumbo Jhinga that added the final dash of drama and climax to the chain of Appetisers.

It was time for the Sushi to arrive and chef Shiv left no stone unturned to make sure we felt ourselves in the middle of an Asian Opera act with his unique and theatrical presentation of the Shitake and Philadelphia Maki and the Dragon Roll. The Japanese stew titled Shabu Shabu made of Thai Style Tom Yum served as a steam boat was to be cooked live and it was quite an experience. It reminded me a bit of the Burmese Chimney Soup which is quite popular across the subcontinent.

The most dramatic dish made its appearance in the form of Hathoda Murgh which as the name suggests involves chicken to be beaten by a hammer to make it consumption-ready. It is a marinated Spring Chicken wrapped in Banana Leaf and then Red Clay. It is baked in Tandoor till the right hardness is achieved and then broken with the hammer after being served on the table.

The other highlight of the evening was the Bamboo Biryani which is traditional Biryani cooked in the spices in a bamboo casing to retain its essential flavours. Another Broadway signature dish.

It was time for the desserts and the Melting Globe added fervour to the table with its dramatic melting of the Brownie with hot Chocolate Fudge being added to it. The Guava and Chilli Sorbet was a palette cleanser right before the uber-dramatic Dark Chocolate Volcano. This is a traditional Mud Cake made of Dark Chocolate and dry ice is added to provide an eruptional effect from its surface.

We were awestruck by the unmatched presentation and the myriad flavours within each dish. A truly memorable experience in the heart of HSR Layout and definitely worth the commute from the city to experience this culinary version of cirque du soleil.

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