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Eating out on seven days a week and at great bargains

Eating out can be super fun, especially when you can do it seven days a week and at great bargains...

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For those who can’t control their eating out habits, Restaurant Week, is a fantastic boon. An initiative showcasing some of its finest restaurants, the festival starts today and will go on till September 25.

To be part of this festival, you have to log on
www.restaurantweekindia.com and block your table through the website. Participating restaurants are offering diners a three-course prix fixe menu (with an option of vegetarian or non-vegetarian) at Rs1,000 per person excluding taxes.

Additionally, most restaurants will offer an option of the same menu paired with imported wines at Rs2,000 per person excluding taxes. The menu will include dishes chosen from these restaurants’ a la carte menu and is a fraction of what they would normally charge.

In Bangalore, the seven participating restaurants are Szechwan Court and Le Jardin from The Oberoi Hotel, Zen at The Leela Palace, Bene, Sheraton Bangalore Hotel, The Pink Poppadom, Ista Hotel, Olive Beach, Ashok Nagar and Caperberry, Dickenson Road.

Talking about the same, Vikas Malik, director of food and beverage, Sheraton Bangalore Hotel, says, “After the much seen success in Mumbai, The Restaurant Week is finally here for the very first time in Bangalore. It’s an excellent pedestal to showcase a restaurant’s food and beverage offerings through this common platform.”

The meal at Bene will have a carefully selected menu and paired with hand-picked wines from their extensive beverage list; all drafted to the tastes of Italian food lovers. They will also feature Starwood’s Wines of the World programme in the restaurant, where guests can carefully select their wine by glass.

Ask executive chef of The Oberoi Hotel, Bangalore, Amit Wadhwan and he says, “Restaurant Week is essentially a concept, which originated in a predominantly foodie market of the West. The idea was to allow food lovers a tasting menu at premier, upscale restaurants during their off season within a value for money package. It remains to be explored how well the city of Bangalore and its foodies warm up to this replication at home. As participants of this venture, we have tried our best to provide a balanced menu between the popular and the gourmet. As chefs, creatively we do want to indulge, but there are varied factors to be kept in mind while designing the menu content and price points etc. We remain hopeful that this endeavour shall be a success for us as participants where we welcome new foodies to our establishment and have them discover our culinary repertoire and we more importantly, hope they enjoy and savour their experience with us and come back to us again.”

One of the organisers of the event, Mangal Dalal, says that it was pure passion for food and the desire to replicate the international version of Restaurant Week that got them to work towards the Indian feature. “This is the first time we’re doing it in Bangalore and I am keeping my hopes up and expectations under control — Indians love to eat out and this is their opportunity to try some of the places they wouldn’t go to otherwise. This season is like a trial for us in the city; we’d be back even if the response is not as overwhelming as we hope. But we do think it’s a amazing deal because it allows restaurants to tap into a new clientele and diners to experiment a little more,” he adds.

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