It is often said since ages that Rock salt is a potion of life and well being , that nurtures our body and soul by enhancing flavours and palates.
Bangalore’s very own Master chef Abhijit Saha‘s latest culinary venture , RockSalt , is a epitome of elegance and good taste. The menu is inspired by the rich regional kitchen traditions of India and the flavoursome culinary creations are the perfect symphony of the traditional and the modern.
Located on the top floor with picturesque semi- al fresco seating , with the magnanimously long bar with dedicated counters to serve cocktails and pani puri and various levels of seating with plenty of in between spaces , it is a perfect destination for all reasons and seasons in the heart of Bangalore.
As mentioned earlier , the menu curated by Chef Saha is a modern Indian take on the traditional Indian recipes with the flavours reminiscent of regional kitchens.Our appetisers included the pani puri shots , Masala Chaas Chicken 65 and two delectable kababs , namely the Vegetarian Dahi Kabab and Bhatti ka Murgh tikka . I was amazed with the flavours of both of these succulent kabab offerings. The Pani Puri water ,interestingly had the same taste as what we generally experience at local road side vendor. The perfectly cooked Murgh tikka , was perhaps the best I had in Bangalore for long long time.
The textures of Lamb , yes this is what they call it in their menu ,was served to us next. And it included a portion of mouth watering medium done pepper garlic infused mutton chop , along with the mughlai delight and my favourite, the soft delectable Galouti Kababs that just melted in my mouth almost instantaneously. The Prawns milagu roast , a dish imported from the Saha Signature Indian Restaurant & Bar in Singapore is also my favourite here.
For me no north Indian meal is complete without the mains and here we tried the Daal Makhani , Laal Maas and signature smoked chicken korma. I usually judge any north Indian restaurant by its Dal preparations and here it lived up to my standards as it had all the essential flavours and consistency that can achieved only when cooked slowly for minimum 4 -5 hours. The Laal Maas , the signature mutton dish from state , was quite good with right amount of piquancy though it was far less spicier for me. Their signature smoked chicken korma was true to its mughali values , with its subtle flavours, chewy meat texture and minimal use of spices. The accompanying Indian breads like Plain & Butter Naan , multi grain roti and Laccha parantha further enhanced the entire experience.
On the sweet note ,we ended with Caramel Baked Yoghurt , Gulab Jamun Cheesecake and Rocksalt Jalebi. The Jalebis were juicy and succulent and reminded me of the same that I used to have at my home town, Jaipur.
Along with our meal we sipped few drinks too , the White Owl beer , the pomegranate Sangaria and non alcoholic mojito.
My culinary experience here at Rocksalt was great and I was highly impressed with the dishes that exudes lot of authentic regional flavours.The ambience is very relaxing and the place is suited for all joyous occasions.
15, State Bank of India Road,
Shanthala Nagar, Ashok Nagar,
Bengaluru, Karnataka 560001