Chef Abhilash's Table
A word about the Experience
Introducing Chef Abhilash, our newest addition to the Chefs-à-Porter Community. His Journey of learning started in his hometown: Kozhikode, Kerala he trained hands-on in the famous Mappila cuisine with local chefs from whom he got his early inspiration. Chef Abhilash went on to graduate from Chavara Institute of Hotel Management and continued to hone his Culinary skills with ITC Welcome group of Hotels. The travel bug took him to UAE and Qatar, where he spent years under the guidance of celebrity Chefs. His culinary repertoire includes Mediterranean, Italian and Pan Asian cuisines.
Now back in Bangalore, India, he is Exec Chef at Uru Brewpark and is enjoying adding his personal twists to unique menus he curates specially for Chefs-à-Porter.
Book an experience with Chef Abhilash for a #MalabarandBeyond
Menu - July 16 - 31
Orange & Basil Infused Water
Ricotta & Corn Fritters (V)
Batter fried ricotta cheese, potato, sweet corn, cilantro & onion. Served with mixed roman salad & spicy avacado ricotta cream.
Tagliolini with Mushroom & Cream (V)
Carrot flavored ribbon pasta with assorted mushrooms, cream & Parmesan cheese.
Sicilian Arancini (NV)
Panko breaded rice balls made with Arborio rice, chicken, aromatic vegetables served with mix roman salad, spicy avacado tomato salsa.
Tagliolini with Tuna & Caper Dill Sauce (NV)
Carrot flavored ribbon pasta with slow cooked tuna & a creamy caper dill butter sauce.
Black Forest Kahlua Mousse
Chocolate sponge cake with cherries, whipped cream and topped with chocolate Kahlua mousse.