| For Reservations,Please call 4178 3344
|
Provence in the south of France has inspired everybody
from Mattise to Monet with its spectacular sun-drenched beauty.
The freak wind mistral, which blows through these, parts literally
touches the soul of all the food grown here. The peppers,
the tomatoes, the herbs, the courgettes, the corn are all
touched by the golden sunshine and literally burst with goodness
& flavour. The chicken & lamb grown here for age in
the countryside thus, making these meat all that more flavorful.
Provencale food is basic, rustic, and wholesome and is
an amalgamation of the best that the countryside has to
offer. This cuisine is celebrated at Ebony in the form of
signature dishes like Poulet Marengo, Poisson Sioux, Poisson
Nicoise, Provencale Pasta Quills, Shashlik Fromage, Poulet
Ala King.
|
|
 |
Ebony threw open its doors in the summer of '93 to Bangalore's discerning gourmand. With a view to celebrate food that is basic in its nature, unpretentious in its preparation, and yet timeless in its appeal. The menu features an eclectic mix of cuisine styles that have since withstood and vagaries of fashion and the travails of time. |
|
Perhaps the hardiest and most indomitable of these cuisine's came
from the 'Roof of the World', the province of Baltistan, in the
far, inhospitable reaches of the Hindukush. Baltistan was once a
kingdom in its own right, complete with Royals and their trapping,
but today it's just a footnote in history and geographically the
northernmost part if Kashmir. Yet the bleakness of the terrain is
enlivened by the colorfulness of its history. Balti cuisine is a
collage of Chinese herbs, Kashmiri spices and condiments such as
saffron, Rosepetals, dried gingerroot, wild onion seeds not to mention
dried fruits and nuts from Persia, went into the food from this
province which was characterized by pan cooked or stirred semi-dry
curries and aromatic rice's.
|
| 
Parsi cuisine takes its roots from ancient Persia and
has over the years borrowed influences from the cuisine of
the lands in which the diaspora settled over the years ….
mainly Gujrat and Maharastra. . In a community where food
is a celebration of all facets of life, be it a birth, a coming
of age, a wedding or even death, Parsi cuisine is distinctive
and varied. Rich stews sweetened with nuts and dried fruits,
seafood and meats cooked in wondrous ways. rice dishes similar
to Persian pulaos and a rice and lentil kitchdi similar to
that which is popular along the west cast of India.
Ebony 's Parsi menu was created by Masterchef Zubin Arya.
Over the years our Dhansak, Patrani Machi, Salli Boti and
Brain Cutlets have found a fan following not just among the
large Parsi populace in this city but also among the rest
of Bangalore's adventurous epicures.
|
Thai cusine has evolved to its present form after being inspired
by the styles of the kitchens in the Royal palaces in Bangkok
and also the simple food of the countryside. Thai food is a
harmonious blend of four dominant flavours such as salt in the
form of fermented fish sauce; sourness from freshly squeezed
limejuice, the heat of tiny red chilies and finally a sweetness
of sugar-honey or fruit-nectar.
All these flavours added in excess create a feeling of supreme
satisfaction.
Thai food consists of simple curries inspired by Indian curries
and quick stir-fries from Mainland China. Crunchy green vegetables
tossed with a variety of meats and flavored with basil or
kafir-lime leaves. Either hot chili or a cousin of the ginger,
galangal provides spiciness.
Ebony serves up a selection of Thai delicacies on all days
of the week. But on Thursdays and Friday nights guest Chef
Gautam Krishnakuty lays out a more formidable array of Thai
favourites.
|
|
