15th March 2015, Sunday: Food Bloggers Association Bangalore Meet, Rasta S02E01

This week I was planning on writing on epicurean destinations in India, and realized that Namma Bengaluru ranks top on the list with its diverse population that loves to indulge in food. Naturally, there are many online location-specific communities on Facebook that unify people who share their love for food like Bangalore Foodies ClubHOMP Bangalore, Bangalore Food Guide and more. One such new community has now risen as a new NPO, Food Bloggers Association Bangalore. Led by Bibhuti Bhushan Panigrahy (Chef BB), a former chef at Leela Palace and professional culinary arts trainer in the Army, FBAB has a huge agenda planned for this year.

The first FBAB meet was held at RASTA S02E01 in Kalyan Nagar. The fun and engaging session of tasting and introduction began at 12:00 PM and went on until 5:45 PM. Yes, it was an interesting lunch. After a brief about FBAB and a discussion about future goals, the rumble in our tummies was hard to ignore.

We dived into Zucchini Fritters.Pretty on a black hot plate in green and red, the fritters were spicy hits with a great acidity from the concasse that complemented the earthy flavor of the zucchini.

Rasta S02 E01 Zucchini Fritters
Zucchini Fritters

 

 

Next up, the Veg Rissole that simply screamed “Eat me! Eat Me!” with the oh so perfect looking golden crumbs. The wrap hugged its fillings sleazily as it oozed of cheese. Granted, it was rich, creamy and simply delicious, especially with the flavored dip. If you’d like to break your diet, this is the perfect dish to go with.

Rasta S02 E01 Veg Rissole
Veg Rissole

 

The Veg Vol-au-vents was actually a spin off from the Prawn Vol-au-vents. A puff pastry filled with creamy veggies, maybe from the filling of the Rissole. It was an innovative dish, and I sure love its name ’cause it sounds like “Wolowitz”.

 

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The dish of the day was Spaghetti with Sun Dried Tomato Pesto. A dry pasta made by a chef who had mastered the flavor balance and made the pesto and parmesan sing! When you take a bite you first feel the pasta that’s so well cooked, then taste the olive oil which brings together a medley of flavors from the sun dried tomatoes. Immediately, the subtle hit of parmesan balances the acidity and brings a smile to your face as the rest of the herbs play in the background. Must try!

Rasta S02 E01 Spaghetti with Sun Dried Tomato Pesto
Spaghetti with Sun Dried Tomato Pesto

 

The desserts were absolute rockers. When the menu said Caramel Fruit Cup, this was not exactly what I had in mind. The cup, was made of caramel. Break it and scoop up some fruits and crush. Bite in to feel all those flavors mix and match. It was mostly sweet as desserts should be. I do wish there were more citrus fruits to balance the sugar. Loved the idea and the presentation.

Rasta S02 E01 Caramel Fruit Cup
Caramel Fruit Cup

 

Our favorite as always was the Belgian Chocolate Brownie. Complete with walnuts and gooey chocolate on top, it was exactly the sinful indulgence that everyone needs for a complete meal on a Sunday. It could seriously give you a chocolate high if you are not too careful. We had to fight over it. I’m sure you would too!

Rasta S02 E01 Belgian Chocolate Brownie
Belgian Chocolate Brownie

 

Drinks at Rasta are quite affordable. Do try out the Red Wine Sangria. Don’t expect it to be conventional, it does have a good twist to it. Wine, Brandy, fruits and a whole lot of raisins makes it extra delicious.

Rasta S02 E01 Red Wine Sangria
Red Wine Sangria

 

The ambiance is lovely, and so is the service. The chef is a humble man with years of experience and a knack to make the most delicious dishes. Have a chat with the manager Vikram for recommendations on the dish of the day.

We had a great time there. Thank you Chef. Thank you Vikram. Thank you Rasta. Thank you FBAB.

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