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Gearing up for good health, the gourmet way

The ambience at Tangerine is quite an appetiser in itself

THE RESTAURANT, Tangerine, is Omer Bin Jung's baby in every way. His wife designed the interiors and the two together worked on the menu, which is exclusive. One has to drive 25 km. to Doddaballapur to reach the impressive portals of the sprawling Angsana Spa and Resort, where the 80-cover Tangerine is situated.

Tranquillity is a part of its ambience, and the fare is geared to health and to the Ayurvedic packages available at the resort. So, one finds a series of so-called "spa health juices" such as apple and mint, carrot and orange, pineapple and carrot with honey on its menu. The menu also has a list of items with readings of the nutritional contents of each dish. And one will find a delicacy called gazpacho andalouse, which is described as Kcal 106, fat 9.2 g, protein-13.6 (Rs. 70). Gazpacho andalouse is nothing but a cold tomato dish of Spanish origin, which is not often seen on restaurant menus. Then there is the charred kingfish on fruit relish with mango sauce (Rs. 220). One can also savour the mushrooms or asparagus medley with grilled vermicelli gnoochi, (Rs. 180).

The menu also lists a sweet dish, with just one gram of fat (!) for the calorie conscious. It is brown rice and date pudding with ginger and orange (Rs. 90).

The menu is impressive with a variety of appetisers, soups, entrees (both vegetarian and non vegetarian), and a tandoori selection, all of gourmet standards. The restaurant even runs its own bakery. It is here that the heavenly breadbaskets with rolls sprinkled with caraway seeds, breadsticks, and so on are baked.

On Sundays, a scrumptious fare is served during lunch in a buffet style (Rs. 350+tax). Here is a sample of the fare - potato and leek soup, assorted salads, baked fish, beef stew with mushroom, murg masala curry, dahi macchi, mixed vegetable bouquetiere, zucchini and mushroom with sun dried tomatoes, pasta primavera, vegetable pulao, dal bukhara, aloo palak, bhindi do pyaza, Kashmiri gobi, Indian bread, and desserts that include ice cream, jalebi, fruit salad, kala jamun, and black forest gateaux.

Those opting for a la carte can indulge in cottage cheese skewers (Rs. 90), or smoked chicken and artichoke salad (Rs. 110) to name a few. The vegetarian section includes onion and mushroom rosti (Rs. 130). It is a crisp potato cake topped with creamy spinach and asparagus. One can also choose broccoli and mushroom quiche, paneer lajawab (Rs. 130), or the Italian spaghetti (Rs. 140). Roganjosh (Rs. 210), beef tenderloin steak with black pepper and mushroom (Rs. 170), and blackened chicken breasts with black olives and whole corn (Rs. 180) feature the non-vegetarian section.

The tandoori section too offers a wide choice. There is fresh haryali tikka, murg pakeeza (boneless chicken marinated in yogurt, Rs. 180) for the non-vegetarians, and hara bhara kabab for the vegetarians.

To end a particularly satisfying gourmet meal, choose the walnut brownie, apple pie with brandy sauce, gulab jamun, rasmalai, and seasonal fruit salad, priced between Rs. 70 and Rs. 90.

This is an upmarket restaurant that will satisfy the most discerning, and the ambience and selection of items would make the drive out worthwhile. As Tangerine is located in a resort, people wonder whether membership is required to dine here. It is not so, Tangerine is open to all diners. Lunch is served between 12.30 p.m. and 3 p.m., and dinner from 7.30 p.m. to 11 p.m..

Tangerine can be contacted on 8468892/96.


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