This is the first time I have written a second post on the same restaurant and that definitely says something about my special liking for Kopper Kadai.
A little about Kopper Kadai for those for the first time readers. Kopper Kadai opened its doors in 2016 under the able hands of Chef Akshay Nayyar.
Once you enter the first seating area it is difficult to miss the many large spoons (142 nos.) hung on the ceiling. The reason for this is the 142 spices the chef uses in their dishes. They have arranged the seating such that families as well smaller groups can be accommodated i.e. chair and sofa seating including large seater tables.
Their focus is mainly to serve authentic North Indian dishes where a lot of care and effort is taken starting from ingredients to the final presentation.
Since this visit was specially to taste their new menu for the New Year and we were lucky enough to regaled with stories behind the idea behind many of the drinks and dishes.
Chiller Chai – A well presented orange flavoured chai which was quite refreshing. The serving is also perfect as each can take as one prefers.
Jugalbandi – I managed only to take a sip of this drink. A drink filled with flavour of pomegranate and orange.
Kashmiri Kiss – An indianized martini of green apple, cinnamon, honey and saffron. A very different though interesting drink.
Limca Bhel: With the beverages we were served with a very street styled chat filled with unique flavour of lime with tinges of spice though a little acerbic.
Anda Ka Funda: I like the way the chef here presents his dishes. Who would have thought of serving eggs in such a simple yet original way. The dish in itself is such a revelation. Eggs stuffed with spinach and cheese a dish which seems simple yet delectable and difficult to resist.
Afghani Tandoori Broccoli: I love broccoli and keep looking for some innovative ways to indianize broccoli. This dish was a fusion with a loads of cheese draped over the broccoli. Undoubtedly one of the best Indian broccoli dishes I have tasted.
Taka Tak Paneer Tikka: Grilled paneer well marinated though the pieces of paneer were a bit too chunky. I tried only one piece hence did not feel its too heavy.
Jwalamukhi: A very apt name for a dish which looks like lava flowing out. In this case, cheese oozing out of a batter mound consisting of green peas, spinach and mint.
Masala Pappad Cornette: Another one of those quickie starters which do not seem like much but is light, crunchy and likeable.
Hariyali Macchi Tikka: Well marinated and soft fish prepared just right.
Nadru Ki Chaat : I have tasted Lotus stem in Chinese preparations. A crunchy and crispy starters for those who like the flavour of lotus stem. Do not miss the presentation before it drives away!
Beyti Sheekh: Soft succulent mince chicken wrapped around with methi paratha. No frills here, but definitely a delicious starter.
MAIN COURSE :
I did not get a chance to try most of the main course dishes, but if pictures speak a thousand words I hope to perk your interest for your next visit here.
Gobi Chicken Mussallam: Not a fan of Gobi, I was not too keen to try this dish but a foodie friend happily offered me a taste and I must say the combination of chicken with gobi is very appetising. I would recommend to try this dish if you are Gobi / Chicken lover.
This restaurant is not for those health conscious freaks out there but if you love rich, scrumptious food, then this is the place to head to.
Kopper Kadai is easily one among the best North Indian restaurants in Bangalore and holds a place in my heart for some of the most authentic dishes I have had the opportunity to try.
Ambiance – 4.5/5
Service/Hospitality – 4/5
Food Taste – 4.5/5
Beverages – 3.5/5
Quantity/Quality – 4.5/5
Value for Money – 4/5