The first thought I had while on my way to Infusion in Marathahalli was that it was really faraway. A tiring bus ride later, all that I hoped for was that it better be worth it.
Infusion is surprisingly larger than it seems from the outside. There were dim lights, soft cushions, a cosy ambience and children trotting across the swanky flooring.
With a birthday party on the go in the background, I made myself comfortable.
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The transitionADVERTISEMENT
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Infusion, now called Paprica, made the transition from being an eatery that specialised in continental food to a multi-cuisine restaurant. This, says the manager Abhay Kumar Jha, was a result of customer feedback.
Beginning its journey three years ago, the restaurant has made its mark in the neighbourhood. No time was wasted in starting my lunch.
Mish mash
The meal began with shishtouk chicken presented on a stylish plate. The chicken was on skewers and each piece had a generous dollop of yoghurt sauce. Although a little on the spicy side, the chicken was tender and pleased the palate thoroughly.
Next came the Thai fried pomfret. The crisp exterior and soft meat within created an excellent texture. But the standout dish was the sona paneer angara which comprises circular pieces of paneer with dry fruit stuffing, grilled to perfection.
Digging in
With the starters over, I savoured the rich, creamy dal makhani. For dessert, there was shahi tukda — fried bread covered in rabri with a sprinkling of rose essence.
But the caramel custard beat everything in sight. Soft and not too sweet, it was the perfect way to end my meal. Paprica also has a lounge area which can be decked up into a romantic candlelight setting.
“Our policy is simple — meet, greet and treat. The goal is that no one leaves with a half-filled appetite,” says Abhay.
Catering mostly to the corporate crowd, Paprica has also managed to attract families.
“I come here every weekend for the Thai chicken and the service is good too,” said Ganesh R., a regular. First-timer Amita was pleased with the starters, especially the hara bhara kebab.
Good food and a serene ambience: the long journey did pay off.