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
WATER MELON & ORANGE DETOX WATER
Water melon, orange & clove infused water.
EGGPLANT CAPUNATA WITH PESTO RICCOTA & BUFFALO MOZZARELLA (V)
Sicilian eggplant stew with home-made riccota pesto & cow mozzarela cheese.
PUMPKIN RISOTTO WITH CONFIT YAM STEAK (V)
Arborio rice cooked with roasted pumkin, walnut & a touch of honey – served with a slow cooked buttered yam steak.
EGGPLANT CAPUNATA WITH CHICKEN BALLOTINE (NV)
Chicken breast stuffed with raisins, nuts and cheese – served with eggplant capunata.
MUSHROOM RISOTTO WITH LAMB SHANK (NV)
Mixed wild mushroom risotto served with a slow cooked lamb shank.
Decadent coffee-flavoured dessert of lady finger biscuits dipped in a coffee kahlua mixer & mascarpone cheese cream.