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Molecular Mixology Masterclass by Johnson Kinsey



Johnson Kinsey, the highly acclaimed mixologist from Australia is currently touring Bangalore. I happened to meet him at the High Ultra Lounge for a session of Molecular Mixology. 
Here's a photo tour..


High Ultra Lounge is located on the 31st floor of the World Trade Center, Bangalore. The view from the high altitude is amazing. When I reached there, the evening sky was oozing with drama...


I sat there sipping a raspberry cooler, watching the deepening dusk...


Even the birds seemed to like it...


Johnson Kinsey was demonstrating Molecular Mixology. Molecular mixology is a process of creating cocktails by playing with the density and viscosity of fluids. Eye of Bangalore is what Johnson named his first cocktail of the day.  He uses a calcium lactate bath for spherification...



The Cointreau poured into the bath reacts with the calcium, making a sphere of liquid with a gel membrane...



The sphere is rinsed in water to remove the saltiness of calcium lactate...



A syringe is filled with Currant Vodka and Citrus Vodka with Pearl dust...


The same is carefully injected into the sphere...


Clear Currant Eyes of Bangalore is ready to be gulped...


Johnson got the inspiration for the next cocktail from the many Banyan trees he saw in Bangalore. The leaves of the Banyan tree shooter is made from Peach Schnapps...


A molecular mixology technique known as direct spherification is used to create alcoholic "worm" like roots to dangle. The roots are made from Gold Mango Vodka...


And here's the beautiful Banyan Tree shooter...



Champagne glasses lined up for the next cocktail, Snow Globe...




Delicate snow is created using berry flavored caviar made from direct spherification... 







The caviar is rinsed in water...








Caviar drizzling down the champagne like snow...



Here's the Snow Globe ready to be sipped...



Bangalore Traffic -  A shooter that visually represents the organized chaos of Bangalore traffic. Layering carefully, an invisible wall is created in the shot...


The traffic (Mango Vodka) will drip down and come to a halt at the invisible wall...


Here's the Bangalore Traffic shooter...



Buck Wheat noodles and grilled shrimp salad created by chef Rabi...


Liquid Nitrogen held at -180 degrees is used for the next cocktail...



Shark Bite combines two drinks in one by using liquid nitrogen at each stage. The ingredients used in the two concoctions are Vodka, Cointreau, Bacardi, Kokum juice, Cranberry juice and the Indian spice, Elaichi...

The blood thirsty shark ready to bite...


Liquid Nitrogen is harmless if you are careful. If it falls on your palm it doesn't stick and just goes off in the air as harmless Nitrogen gas...


Putting vodka and mint under high pressure, alcohol from the liquid is extracted which will be inhaled as an after dinner mint mist...


Inhaling a shot of the High Mint Inhaler...



With that we come to the end of a wonderful molecular mixology session. And here's our photo together...



Leaving you with the city lights as visible from the 31st floor...


A short lunch at Café INXS

An unplanned visit to Café INXS for a short lunch turned out to be fun and informative. Here's a photo tour...



If you are intrigued by the anti-aging anti-obesity sign board in the picture, then let me shed some light. The INXS clinique is run by Dr Sangeetha Patel and her husband Dr Keerthi Patel. The Doctor couple have been working magic for years with a clientele that include many movie celebrities and super models. They carry out some amazing medical procedures and therapies that correct the "physical imperfections". Almost like real life Photoshop!

The cheerful Dr Sangeetha told me about her penchant for travel. The couple started Café INXS to introduce the food they liked from their various travel experiences around the world... 


The interior is neat and comfortable...


Watermelon cooler...


 I usually order Dim sums because they look so beautiful. These minced chicken and aromatic vegetable dumplings were light and delicious...


Fish & Chips were good...


Fish & chips from another angle...


They also serve some good Indian wine. I sipped the SDU Deva Chardonnay...



A good deal for ladies. Unlimited wines!





Pollo Spaghetti Alfredo - classic cream sauce with Italian noodles and strips of cooked chicken...


Fresh Orange... 



Pollo Pesto Di Basilica & Penne - chicken and basil pesto sauce. This was my favorite of the day. The herbs really did a great job...


Overall, I am impressed by the variety of food that's on offer. The chefs are able to handle the international cuisine, quite well. The wait staff is friendly. 
Leaving you with the lovely smile of the pretty doctor...



European grill menu at Graze

Graze, the fine dining restaurant at Vivanta by Taj, MG Road, Bangalore, recently introduced a new menu  that features some authentic European fare. I tasted some of their signature dishes. Here's a photo tour...


The highlight of the new menu are grilled dishes prepared using modern European techniques. I was looking forward to experience the subtleties that European style of cooking bring to the table...


It is a pleasure to see such an elegant interior with lots of space between tables...


Breads are nice to munch while waiting for the real food. The cornbread sticks were tasty...


I loved the Mushroom Cappuccino soup with milk foam, Porcini dust and truffle oil. The mild coffee flavor was spot on. I added some freshly ground black pepper that gave it an extra zing...


The seafood platter comprised of King Prawns, Scallop, Squids, Soft shell crab and John Dory...



Pancetta wrapped prawns were amazing. The citrus emulsion, grilled asparagus and a drizzle of Sauce Vierge made it a great starter...


The Little James' Basket Press is an inexpensive french wine from Chateau de Saint Cosme, Rhone...


It is a medium bodied wine with pleasant finish which pairs really well with barbecue...



Duck Breast with braised cabbage, pumpkin mash and fig. A little orange can work wonders with duck breast. The Cointreau sauce makes the flavors perfectly balanced and gives an aromatic note to the duck...



Lamb chops on a bed of Catalan spinach, Kaffir lime and Vanilla jus. I should give a special mention to the fondant potato which was delicious and which slightly dominated the yummy lamb...



My favorite of the day was John Dory. For the uninitiated, John Dory is a sea fish found in European waters. John Dory was served with Sweet Potato cake, lemongrass martini veloute sauce and a haricot bundle of baby corn, carrot and french bean...


53.8% Cocoa had Callebaut cream, vin brule peach and tamarind hazelnut ice cream. The uniqueness of this dessert is indescribable...



I think the Savoiardi fingers make a Tiramisu better by its chew and the Espresso ice cream is a perfect dessert to end a great dinner...


Overall a great experience. I think the subtle European flavors have left a memorable taste on my palate...


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