Awash with cafes and restaurants koramangala is the place you should be in Bangalore when you are hungry. We decided to settle in for Tim Tai that afternoon. This is a capacious place with a freaking beautiful tree amidst the flamboyant set up. As colorful as it is inside, it’s outdoor seating is quite beautiful as well.
To eke by the menu selection process we got us some drinks to start with.
Basil and cucumber ice tea:
With the aroma of basil and cool shredded cucumber this ice tea was refreshing.
Lemon grass ice tea:
Another ice tea certainly with weight on the table was this one. Having a brilliant lime taste with hint of mint and ginger, lemon grass is always is invigorating.
Mandarin feast:
This orange kick failed to deliver an impact, it just didn’t.
Ringer:
A nice Pineapple sip.
Starting with the food…
Tom yum seafood:
Served in a big container this red soup came filled with ample amount of mushrooms, fish, prawns. Bit spicy but, a warm start.
Non veg dim sum platter:
And here came the colorful dim sums with non veg variety as in chicken, lamb and prawn. Each of them equally up to their level.
Banana leaf wrapped fish with Balinese spices:
Certainly the star of the day- Unwrap it and you will find hot and perfectly cooked basa fish in Balinese spices that melts in mouth. Loved it.
Larb gai:
Minced chicken with crunchy powdered
rice and mint leaves.Had a distinguished taste of itself as you experience the soft minced chicken slide through your mouth with powdered rice giving it a subtle grip. Technically, it’s a dry chicken starter you may say but patently textured.
Chicken grapow with hot basil:
A gravy with small pieces of chicken seasoned with basil and curry leaves will do its job in accompanying any noodles or rice that you have ordered.
Lamb with peppercorns and thai herb
Thin sliced lamb cooked to perfection and seasoned with peppercorns, thai herbs ensued another gravy that can well go with any noodles or rice. While the taste of pepper will not be unleashed until you crack the shell on top, peppercorns win half of the battle with their aroma. Chew it up with a piece of lamb and the taste is distinguishable.
Nasi goreng chicken:
Well presented. This fried rice is topped with a sunny side up egg accompanied by fired onions/garlic and mini chicken satay. Nothing special about the fired garlic but it gave a good kick to the fired rice when ate together.
Phad thai chicken
A classic. Flat noodles with bokchoy and chicken. It was just fine.
Tim tai special chilly coriander noodles chicken
This red crisp deep fried noodles adorning the table was a picturesque representation of contrast “red on white”. Bit spicy
Malaysian rending:
Steamed rice and the curry complimented each other very well. However, heads up this lamb curry will have the hint of coconut in it.
With almost full we ordered in some dessert – cause no meal is complete without a dessert.
Coconut panacotta with berry:
A perfectly set dessert swooned us over with its flavor. Generally I don’t like the flavor of coconut but this I can add it to my exceptions list.
Orange lemongrass and kaffir lime ice cream scoops:
These were certainly rare flavors of ice creams you get anywhere. Orange lemongrass did wonders. It is the perfect combination of lime ginger and orange. Yes, imagine the flavor now.But it certainly obliterated the kaffir lime flavor.
Finally a chef’s complement was a soft and squidgy Belgian chocolate truffle.
With a commendable service and trendy set up this place is definitely recommended when you are searching for pan Asian repertoires. We had a good experience overall.
