SpiceKlub is now bringing modern Indian cuisine to the palate of Bangalore. SpiceKlub uses molecular gastronomy in almost all the dishes on it’s menu. Located close to Residency Road – The Ritz Carlton Hotel, the outlet is spread over 2 floors. The walls are decorated with local art while the center is illuminated with contemporary lightnings. The place lits up beautifully in the evening with its huge glass walls. The seating comprises of wooden tables and sofas. Other outlets of SpiceKlub are located in Mumbai, Hyderabad, Chennai, Kolkata and Dubai. They even have Jain and Gluten-free options.
The pure veg menu is created with some of the best traditional dishes from different regions of India be it street food, mocktails, sweets or any other. Most of the molecular dishes are made infront of your eyes making the whole process interactive. What makes the food so inviting here, is its presentation and playfulness. We were so impressed with the menu and the use of modern science techniques that we couldn’t wait to try it ourselves.
We tried their Kokum Margarita with chilli caviar and the Mango on the Rocks. Both mocktail cum desserts are highly innovative. The Kokum Margarita is semi-frozen with rich taste of Kokum and topped with chilli caviar. The chilli caviar is made with the use of molecular gastronomy. The taste was fantastic as the drink was sweet and sour at the same time. The Mango on the Rocks is made on our table were the steward adds mango puree with Mango popcorns made in liquid nitrogen. The drink reminded us of Aam-raas but was much richer in taste.
When it comes to appetizers SpiceKlub has a lot to offer. We tried their Roomali Papad with Cheese. This roomali roti is cooked until crispy and then topped with 4 types of cheese, coriander and chillies. This snack will vanish in a few mins as it is so good. The Dahi Wada are curd spheres topped with chutneys and boondi. The curd sphere burst in your mouth, but the flavors were a bit mild. Next came the Nitro Bhel, which is prepared infront of us. All the ingredients are added in liquid nitogen and mixed together. The bhel being a classic Indian street food was a delight to have in a new avatar. Lastly, we tried their Paneer Lapeta, cottage cheese is wrapped in green chutney and papad, served with green chutney spheres on top. Loved the crunchy papad and soft paneer combination. The dish was spicy and succulent.
We were so full by then that we only had the Veg Dum Biryani. The Biryani is wrapped in roti which is removed to reveal the delectable aromatic biryani. The Biryani was light on stomach, but, the taste was spot on. And don’t forget to try SpiceKlub’s special chutneys and savory condiments.
For our desserts we tried their Paan Mousse and the Bubbling Kulfi. The Paan Mousse is frozen by pouring liquid nitrogen on it. The use of gulkand inside the mousse is worth mentioning. Lastly, the Bubbling Kulfi comes with five different condiments to try with. The Kulfi is served in frozen form and has to be mixed with any of the condiments like Rabdi, Chocolate, Rose, Caramel and Blueberry. We loved the playful nature of this dish and you can choose your favorite one. Must try!
Overall, SpiceKlub brings new innovation to the town. The dishes are delectable while trying out your favorite street food or desserts, that too with a twist.
SpiceKlub – Scorecard –
Food/Taste – 8/10
Service – 9/10
Value for Money – 8/10
Ambiance – 9/10
Quantity/Quality – 9/10
Overall – 4.3/5
SpiceKlub is set to change the landscape of the fine dinning scene of Bangalore.
