Food and Beverages · Hospitality · Uncategorized

Stones and Malts Festival at Oko at The Lalit Ashok, Bangalore. 

A nip in the air, an open terrace, seating right in front of a gorgeous grilling station and company to match! The setting was apt to experience an evening of Stones and Malts. 

Himalayan Pink Salt Bricks
The Himalayan Pink Salt Brick

Oko at The Lalit Ashok, Bangalore is hosting a Stones and Malts festival. Meats cooked to sizzling perfection over Himalayan Pink Salt bricks and paired with the finest single malts. 

Stones and Malts

Himalayan Pink Salt is said to have all of the 80 minerals a human body needs. The meats absorb the minerals and salt from the bricks as they are cooked. These bricks are prized possessions, with prices starting at ₹6000/- per brick and going upto ₹50,000/- for the bricks from Pakistan. The bricks can retain temperatures of upto 400 degrees centigrade. 

The spice rubs placed on the Himalayan Pink Salt Brick

Executive Sous Chef Mayank, who has previously worked at the reputed Salt Grill in Australia under Master Chef Luke Mangan, brings his expertise on the art of cooking on Himalayan Pink Salt Brick grill. 

Chef Mayank in action

An interactive and invigorating evening that it was, we started with an amuse bouche made of melon that was soaked overnight in the pink salt and placed on a solid cylinder of watermelon with crushed peanuts in them. The dish was finished with a basil leaf and a fresh press of the pink salt.
Amuse Bouche

Off the all non-vegetarian menu, we tried : 

King Canadian Scallops marinated with Asian Greens chutney.  

King Canadian Scallops on the grill

Tiger Prawns that were marinated with Trio of Thai Spice (galangal, basil and lemon grass) 

Tiger Prawns on the grill
Tiger Prawn

John Dory marinated with Asian Green chutney. The fish was little on the saltier side and undercooked. The feedback was immediately given to the chef. 


Yellow Fin Tuna grilled to a beautiful medium rare marinated with Oko spice mix- a spice mix of seven oriental spices and paired very well with wasabi mayo.  

Yellow Fin Tuna

Pork Belly Satay with ginger, chili and soy and generously drizzled with Himalayan honey. 

Pork Belly

Beef tenderloin skewers with trio of Thai spice. 

Beef Tenderloin Skewers

Corn-fed chicken breast with ginger, chili and soy marinade and then finished with a drizzle of Himalayan honey. 
Duck Breasts with Oko spice mix. 


New Zealand Lamb Chops with sesame, garlic and coriander. The meat was cooked to optimum and the spice mix complemented the meat, beautifully. The show stopper of the night, in my opinion. 

Lamb Chops on the grill
The delectable Lamb Chops

This is an experience to be cherished and I strongly recommend fellow foodies to give this a shot. 


The festival is on till the 7th of August,2016. 

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