While tasting menus undeniably draw allure, they are often inaccessible and might we say, intimidating. Rehearse table etiquette; keep aside a generous budget, and iron those suits before a “big” dinner. Sounds familiar? Cajsa, at the ITC Gardenia, Bengaluru, with its globally-inspired tasting menus have attempted to strip fine dining of its bougie-ness to make way for a more accessible and approachable gastronomic experience, steeped in finesse and luxury.
ITC’s Cajsa Introduces Bengalureans To Accessible & Affordable Tasting Menus
In Greek, “Cajsa”, means “pure”, a monicker synonymous with what’s in store for guests — classics from across the world with flavours rooted in familiarity, authenticity and simplicity. At ITC Gardenia’s new fine-dining space, thoughtfully crafted set menus— 7-Course (Inizo), 9-Course(Lagom) and 11-Course (Elysian) cater to vegetarian and non-vegetarian preferences. Each dish has a story to tell, a place to take you to, flavours to invigorate your senses and a star ingredient to wow you.
The ethos of Cajsa transcends the plate. The 50-seater restaurant has a minimalist yet elegant ambience of whites, hints of reds and beige decking the place. Globally inspired artwork adds to its beauty, red lamps and fresh flowers grace tables and the open kitchen emphasises where the focus of Cajsa lies—its food. Watch the chefs at work, expertly assembling plates, and stirring up rich sauces, with Chef Shubham Shinh, the head chef at the helm of culinary affairs.
I glanced around and was pleasantly surprised to see tables with business travellers, couples out on dates and a group of colleagues out for dinner on a weekday. While Bengaluru has been witness to tasting menus, seldom have they been affordable. Interestingly, there’s not a single dish repeated in any of the 7, 9 and 11-course tasting menus. So, there’s always something different one can experience on every visit.
9-Course Menu Of Globally-Inspired Flavours
The 9-course, Lagom non-vegetarian menu was what I decided to sample during the tasting. An amuse bouche of white chocolate encasing a delicate savoury filling set the course of the meal. I began my tasting with the Potted Mushroom Pate served with a finger brioche toast. Excellent, would be an understatement. For someone who simply adores mushrooms, the luxuriant pate with its umami flavour truly left me craving another portion.
For the second course, I was served Hooked Salt & Butter— Cajsa’s take on the British staple, Fish and Chips. A skewered morsel of fried seabass with a side of two, three-way-cooked chips and a generous bowl of tartare. Served on a butter paper designed as a newspaper clipping, the fish was fresh and crisp but what hooked me was the chips. The potatoes were springy, sliced with remarkable intricacy and went through rigorous processes of deep-frying and refrigeration before they made it to our table as edible springs.
Just when we thought the portion sizes were adequate yet constrained, we were served a bowl of comforting Asparagus & Corn Soup. Not croutons, the soup was topped with caramel popcorn. An element of fun, regardless! As I devoured the soup, I couldn’t help joking that this was the first time, caramel popcorn didn’t burn a hole in my pocket!
After a satiating bowl of soup, the beautiful-looking Lobster Lux was placed before me. A chunk of lobster with a gold foil crown, coated in kasundi sauce was accompanied by a flaky mini croissant. A dish I was most excited about, was a letdown as the lobster was overcooked and chewy. The velvety mustard sauce and the demure bake were flawless but fruitlessly tried to make up for the “Maine” element.
Approachable Space Peppered With Impeccable Hospitality
At Cajsa, the quiet chatter of a couple seated opposite us; the hearty appreciation doled out by an American diner to the head chef and a group of businessmen tucking into their meal; almost carried with it an essence of a charming family diner.
What made this experience more approachable was that each course was served with its own set of elegant cutlery. After which the table was cleared, making way for another course, with another set of cutlery and contemporary crockery. It was a well-timed choreography not just happening in the live kitchen in front of us, but on our tables, peppered with impeccable hospitality.
The Best Chicken I’ve Ever Had!
A palate cleanser of Cantaloupe and Ginger was slurped instantly, announcing the end of the appetisers and the start of the mains. My absolute favourite dish of this 9-course meal was the Hickory & Farm Raised Chicken. I’ll go a step further. I declare it to be the best chicken I’ve ever had. Yes, it’s better than Butter Chicken! Sue me!
Also Read: CT Review: I Blindly Trusted The Chef At Nasi and Mee For My First Omakase Experience In Bengaluru
Chicken breast glazed with rosemary is smoked in hickory woodchips cocooned in a treasure chest ( at least, I would call it that as the chicken was no less than treasure). The main came with a pea puree, a vegetable crystal dim sum and bread. A divinely good sauce completed the dish and left me astounded. The chicken was so tender that you could cut it with a spoon, The sauce, which I later asked the chef was a simple concoction of butter and eggs. Luxurious with a creamy, cheesy flavour, I inhaled the sauce just as I did the chicken.
The second main was the Goat Gala— well-cooked lamb chops, goat cheese, apricot phyllo and goat bone reduction. This course was moreish with an unctuous sauce.
I quite liked the apricot phyllo which added a much-needed crunch and freshness to the otherwise rich dish.
Eclectic Cocktails & Faux Fruit Desserts
The 9-course meal was complimented by Cajsa’s eclectic cocktails. I tried the Midnight Lush, a gin-based blackberry, mint and apricot drink as I prefer floral and fruity notes. Another drink, which I’d recommend is the Cafe Jageroni which combines two of my favourites— coffee and Jagermeister. A dessert drink, in my opinion, the coffee-infused gin with Jager and homemade bitter stands out.
Coming to the desserts, the most awaited part of my meal, the 9-course menu has not one but two desserts! The Sorcery a perfectly shaped faux lemon when cut open, reveals raspberry crémeux and vanilla custard. After wrapping up hearty moreish mains, this dessert is just the kind of zesty, punchy magic, I expect.
Another faux fruit dessert, Go Bananas is the next to arrive. Yelakki banana —an ode to Bengaluru— encases within it an indulgent banana mousse. A scoop of Miso caramel ice cream and cinnamon creamaux in a dry, tough biscuit are other elements of the final course. While it was a delicious dessert, I’d have preferred a more fitting and inventive conclusion to the otherwise splendid meal.
Dining at ITC Gardenia’s Cajsa was a “pure” joy. As a passionate foodie, seldom do I come across tasting menus which exude the passion, ingenuity and sincerity of the creators. And seldom, do I embark on gastronomic experiences that are authentic, approachable and most importantly, accessible. I spent the better part of the meal, keenly studying the 7-course( Inizo) menu and planning my next visit to Cajsa. Now, that says a lot!
Where: Cajsa, ITC Gardenia, Residency Road, Ashok Nagar, Bangalore 560025
When: 7 PM to 11:30 PM
Cost: 7 course meal at ₹2500 plus taxes | 9 course meal at ₹3000 plus taxes | 11 course meal at ₹3500 plus taxes
Cover Image Courtesy: Sanjana Shenoy and Supplied
For more such snackable content, interesting discoveries and the latest updates on food, travel and experiences in your city, download the Curly Tales App. Download HERE.