I had a well-deserved break from my busy schedule all thanks to Shiro, which came to the rescue. I was invited by GourmetItUp for a review of the Lingering lunches at Shiro. This is my second time here and I was looking for my yummy treats from Chef Priyank.
A little bit about GourmetItUp, it creates and curates customized food experiences. They are in their third year currently and have a strong hold in Mumbai, Delhi and Pune, entering the Bangalore market. They help in creating unique and exclusive dining experiences for its members, from off-menu meals to tasting experiences.
You must be wondering on how GourmetItUp works? Here is the answer: Diners register at GourmetItUp.com and browse through an extensive set of exclusive dining experiences. Diners can make a reservation at the click of a button and payments are made directly at the restaurant. Each experience clearly displays the menu, pricing and table availability and the GourmetItUp concierge can be easily reached via a call or live chat to answer any questions about an experience or to suggest experiences that best fit the occasion.
I had a wonderful cocktail which was rum based with figs and it was an excellent combination for the food that was served. I had the same drink throughout my experience at Shiro.
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| The famous Rum based cocktail |
The lingering lunches have 2 options for unlimited food apart from ala carte service. One can choose from Unlimited dim sums special or Unlimited Sushi and Maki special, both priced at Rs.850 plus charges and taxes.
I started with the assorted veg dim sum platter which had Zucchini and coriander dumpling, spinach and corn dumpling, celery and pepper mushroom dumpling and chi chow dumpling. I usually do not like veg dim sums, as get very little variety of taste. This view of my changed with each dim sums that I had. I personally loved the chi chow dumpling and the Zucchini and coriander dumplings, they gave a unique taste and they were good without the dip as well as with the dip. I could not find anything more refreshing with eager for tasting each of them. If you like veg dim sums, then you cannot miss these. Each dim sums have an unique taste of its own and they are well balanced
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| Veg Dim sums |
Next came the assorted non veg dim sum platter which had Celery and prawn dumpling, sui mai, hargau and chicken gyoza along with steamed chicken and shitake mushroom. Hargau has marinated prawns and steamed inside a translucent wrapper. While Sui mai had minced chicken and prawns and shitake mushroom steamed in a wonton wrapper. The Hargau was yum, this did look simple but it tasted extraordinary. The non veg dim sums also had a unique taste and it was also well balanced. The chicken gyoza along with steamed chicken and shitake mushroom looked very raw, the chicken tasted good but I did not try the mushroom.
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| Non Veg Dim sums |
You can have the dim sums just like to get the proper taste of each dim sum, also each with the chilly dip and soya sauce to play with the taste of them also.
Next was Sushi and Maki Special. Starting with Maki, this is my first time having Maki. In veg, Crispy spicy avocado, vegetarian spicy California and Kappa maki was served which tasted well. The Crispy spicy avocado is made to excellence, cause I loved it and developed a taste also. In non veg, california maki, tuna maki, prawn maki, new york maki, spicy chicken with shitake maki was served. The rice was filing my tummy but I did developed a taste for Maki. I like the tuna maki and prawn maki.
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| Non Veg Maki |
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| Veg Maki and Sushi (left to right) |
Then Veg sushi, I tried the cucumber, I enjoyed it to some extent but the dish as such is very authentic. In non veg, I could not try the same as I was full. They looked good but I cannot comment on the same.
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| Non Veg Sushi |
My meal by having a cup of green tea which hit the write spot.
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| My green tea |
From this experience I came to know that I have not developed a complete taste from Maki and Sushi but I could eat the same when required.
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