The swanky new hotel in Bengaluru, The Leela Bhartiya City Bengaluru, opened doors to its Asian cuisine restaurant, aptly named The Lotus Oriental.

Ambience: Promising an authentic dining experience with an outdoor seating adjacent to the infinity pool, overlooking the everlasting lush greenery of the Central Park in the Bhartiya City, The Lotus Oriental brings home flavours from across Asia with the quiet calmness of the orient. Designed in a modern minimalist style, the décor blends beautifully with the overall theme. The textured wall reminds one of the serene Japanese Zen gardens with the sand representing the water. The signature Jali pattern used here in a very distinct brown sets off the beige tone of the walls lending the place a warm and elegant look. Paired with Birch wood furniture and flower arrangements in oriental style, the outlet holds the ability to transport guests to the mystical world of the Far East.

Food: Catering to travellers, corporates as well as guests interested in trying modern versions of the much loved fare from the East and Far East – from Thai to Japanese, Malaysian to Cantonese, the Lotus Oriental offers a culinary journey across Asia.

A wide range of are dishes prepared and served in its traditional style and the restaurant’s menu says it all. Classic Somtum, the restaurant’s special Pomello salad, Bangkok Street Style Phad Thai, Beijing Bento serving Seitan Gung Pao (a Plant-based soya protein) and varieties of Dim Sums, Asian Charcoal Grills, Sushi and Sashimi, these delicacies are certain to make one’s dining experience memorable. The restaurant’s wide selection of vegan sushis is one of its kind in the city coming in some interesting flavours of watermelon, eggplant and pepper nigiris are a must try. They also have a range of specialty tea and beverages like Sake, Sochu, Japanese and Irish Whiskies including signature cocktails such as Wasabi Mary, Jalisco Martini, Fat washed dark rum Uchiha and TLO Margarita with Wheat Beer.

Must try: Begin with an Amuse bouche of Tofu avocado carpaccio, followed by a sushi platter of some Trump Mori Mika and Asuparagasu. The other appetizers that you must try are the Dim Sums, Prawn Tempura, Batter fried prawns, Guilin Chili Chicken, Spicy chicken, Dry chili, Sichuan pepper corn with Steamed Chicken and Coriander Sui mai. For the mains try the Vietnamese butter milk prawn, with Kaffir lime, bird eye chili and water chestnut which is one of our favourite dishes on the menu. Seitan Gung Pao, Vegan meat, dry chili, cashew nuts, Stir Fried Asian Greens, Golden garlic, evergreen vegetables and Lamb Rendan, Slow cooked lamb, lemongrass, turmeric, coconut cream, Traditional Hakka noodles and Burnt garlic Vegetable fried rice. Try the Yuzu Lemon Curd and Wild berries ice cream or the Kaffir and Coconut Crème Brulee for dessert.

The team: Reuben Kataria, General Manager, The Leela Bhartiya City Bengaluru and Chef JP Singh.

Where: Located on the second floor of the 17 storey hotel, The Leela Bhartiya City Bengaluru.

– By Namita Gupta