Category: Operation

Bangalore February 6, 2014:-  I have always maintained that location is one of the major factors in success of a restaurant. And if the location is such that it is one of its kind in the entire country than not only the local population  but anyone who visits that city has it in their priority.

Recently I was invited to Bangalore to join for the pre-launch bash of a high end lounge. I have been to so many great lounges that spending over five hours in flight (both sides) was a big deterrent for me. However knowing my friend, Deeba (Passionate about Baking), will also join me on the trip, I agreed, and I am glad I did.

Bangalore City From HIGH Ultra LoungeHigh Ultra Lounge is unlike any other lounge I have been to. Located on the altitude of 31st floor or 421 feet over World Trade Tower at Malleswaran, it is the highest building in entire South, North & East India. The glass window lift overlooking the greens is sufficient for faint hearted to get goose bumps and a feeling of adventure for brave hearted. The panoramic view of the city is almost similar to the feeling I had at Eiffel tower at Paris or Petronas tower at Malaysia, just that here I could also look forward to great music, food and drinks.

PDRThe 20000 sq ft of superlative space at ‘High’ is divided into four zones; High View (beautiful panoramic view of city), High Edge (Personal Party Area), High Dine (Open to sky dining area) and High Mix (High energy lounge). There is another banqueting area of similar size that will get functional soon.

Nirupa ShankarThe first standalone F&B venture by Brigade group, a known developer, the High Ultra Lounge also offers a private dining deck at the helipad. Nirupa Shankar, Director of Brigade hospitality took us around and her eyes just lit up as she passed this area. Her body language showed how much she is engaged with the project and how passionately she has been the brain behind the concept.

DiningMost bloggers filled the place soon and the executive chef Zhang Hao came out with few dishes for everyone to eat and guess the ingredients from his pan asian menu. Of these I enjoyed the wasabi and paneer filled tikki with bites of peanuts. At the same time the highly energetic bar director, Guru, kept delighting everyone with his cocktails.

Banoffie PieThe menu was specially crafted for all of us and given the pre-launch days there were minor misses, however few dishes had us asking for more. I loved crab stick tempura that was as light as air, fried tofu with excellent texture and flavours, and delicately balanced flavours of strawberry and cheese in Sesame Cheese Roll. I would have liked my beef to be more marinated; and Indonesian Massaman Lamb curry missed the essential flavours of star anise and cardamom. Ending the meal, I was awe stuck with the superb caramel-y flavours of banoffie pie.

With the eclectic music, mood changing lights, unparalleled ambience and some great dishes, High Ultra Lounge will undoubtedly become a favourite spot for tourist and the local population alike.

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