Spice Terrace is an ultra-luxury restaurant located in JW Marriott, Bangalore. The restaurant recently revamped its entire menu under Chef Abdul Quddus with emphasis on food from Awadh. The ambiance of Spice Terrace is one of its kind, with pool on one side and large sofa setting on the other. Being an open restaurant and it only opens for evening service so that the guests enjoys the best possible weather of Bangalore. The place looks stunning and you can easily spend couple of hours here. With the launch of the new menu and introduction of Awadhi food, this puts Spice Terrace right on the map. Bangalore lacked quality Awadhi restaurant and this restaurant just makes the entire experience worthwhile. Chef Abdul successfully curated amazing dishes not only for the non-vegetarians but also for the veggies.
As we made ourselves comfortable we got to taste the first dish the Quinoa Aloo Bhukara Kebab. Made from Quinoa, chilies, vegetables and plums, this dish is rare for the kind of ingredients used. Who could have thought we could make Kebabs out of Quinoa? Moving on to the next item we tasted the Narangi Shammi created with Lotus Stem and potato stuffed with orange pulp. The orange in this kebab made the experience a delight. Next we had the Paneer Tikka Lazeez. The Paneer was infused with smoked flavors while the marination was curated out of nutmeg, hung curd and light saffron. We also tasted the Subz Ashrafi Shorba. A soup with Vegetable Stock, vegetables quenelles, the use of pepper was done nicely. A one of its kind when it comes to presentation and taste.
We were super excited with the food at Spice Terrace and couldn’t wait to try the main course. For the evening we had the Khumb Mutter Makhana Qorma. Curated from fresh mushrooms and Green peas in an onion yoghurt gravy, the gravy was super rich. But the star of the dish was the light taste of Makhana. Next came the Subz Abir. Now here is a simple Palak Paneer dish made with Cottage Cheese, fenugreek, spinach but the taste was rich and out of the world. The Dal-e-Awadh cannot be missed as black lentil, cream and butter are left to shimmer overnight. We tried these gravies with Indian breads like Lachaa Paratha, Naan but don’t forget to try the Naan-e-Zatar. To finish the main course we were served the Subz Chilman Biryani. The entire experience of having Lucknowi biryani comes alive when the bread was lifted by the Chef. The biryani was so good that I couldn’t resist it and tried it a couple of times.
The main course was really fantastic and we really wanted to try the desserts. First we had the Shahi Malai Tukda. The Shahi Tukda is a deep-fried bread piece topped with condensed milk, pistachios, saffron and silver leaves. We also had the Shahd-e-Jaam which are Fried Milk Cake Dumplings with saffron honey syrup. The Gulab Jamun’s were great but could have been better with some pistachios inside the dumpling. Lastly we tried the Falooda Kulfi. Kulfi made with pistachio and almonds and while serving was topped with rose saffron vermicelli. The experience again was exceptional and the rose saffron vermicelli was took me straight to childhood!
The new menu launch at Spice Terrace cannot be missed in any circumstances. The flavors, the taste and the presentation of all the dishes is remarkable!
Spice Terrace – Flavors of Awadh – Scorecard –
Food/Taste – 9/10
Service/Hospitality – 9/10
Value for Money – 8.5/10
Ambiance – 9/10
Quantity/Quality – 9/10
Overall Rating – 4.5/5
The Flavors of Awadh comes alive at Spice Terrace!
