A Spanish Extravaganza


Taj West End Bengaluru is hosting its very first “Spanish Extravaganza” with Alberto Ferruz, a master of flavours and innovation and owner of BonAmb that just received its second Michelin star. At the preview dinner at Taj West End Bengaluru, Chef Alberto Ferruz showcased his exquisite six course wine paired dinner.
We started with a Spicy Sour Soup that was made with prawns, clams, radish pickle and lemon cream. The soup with a sea weed crisp and scallop flower on the side was light and made for a perfect start, tantalising our palates for the courses ahead. I wasn’t too hungry and the six course meal looked too adventurous, but the portion of the courses were right in size and bang on the flavour front thankfully, so we could sail through each of them with a breeze. The next course was the half salted tuna, green beans, tomato and herbs. The tomato gazpacho was polished in a few seconds. Next up was the Turnip dressed with a legume broth, peppers, truffle and dry salted egg yolk. Although I’m not a fan of this root vegetable, but what the chef did to the turnip, with the dressing, was simple magic.
I also loved the Chi Hua Kay Chicken Pannacotta that was moderately tangy and piquant on the palate. The Squid came next dressed in a light Roman style cauliflower sauce and caviar. It was delicious to say the least. I couldn’t resist the next course which was the Barramundi collagen with dry land sea weed and lemon and leek ash. Extremely satisfied and satiated with the burst of unique flavours that came through with each of the dishes, I had to refuse the second last course that was the lamb, as I wanted to save some space for the dessert. It was the Yuba, spiced Aubergine marmalade, miso and lemon and ginger cake (yes, that’s right- aubergine- and it was amazing what the chef could create with a humble vegetable like an aubergine). It was simply divine with the lemon and ginger cake lending the aubergine marmalade, just the right tang and sweetness.
The Spanish cocktails are worth a mention too. I loved the Aragon, a Spanish cocktail made with pineapples soaked in Sherry, shaken with Grenache and finished off with Aragon olive and the Mistela, another creative concoction made with creme de jasmine, tanqueray, cova, lime juice, star anise and chilli oil.
The Spanish extravaganza is available only at Taj West End, Bengaluru till December 22.
Buen provecho!



Please enter your comment!
Please enter your name here