Restaurant Review: FAVA

Follow me on Twitter. Fan us on Facebook . Visit my Flickr photostream.
You can alsoSubscribe to BengaliCuisine by Email

If you are searching for a change of taste from the varied Indian cuisines served in Bangalore restaurants, Fava, the Mediterranean restaurant may be the best choice. Fava, as sous chef, Vijay David explained is a bean which became a part of the Mediterranean diet as early as 6000 BC.

The Restaurant with Sous Chef Vijay David

Fava is located at UB City. If you are aware of the place, all you need to do is climb up the stairs to the fountain and the restaurant is just behind it. I went to Fava a week back to enjoy a lunch voucher I received from Food Lovers Magazine. As the voucher claimed it was a “three course” meal with starters, main course and dessert. I arrived quite late in the afternoon but the restaurant was still running busy. UB City being a hub for the top companies in Bangalore, the restaurant had a mixed crowd of office goers taking a break from their work as well as some families with kids.

I was sitting alone with the big menu card in hand. The soft music playing soothed my worn out soul from the long journey (UB City is quite far from the place I live in Bangalore). The menu for al a carte was quite big. The restaurant serves all types of Mediterranean food, but they specialize in Lebanese and Italian cuisine- steaks, grills, medzzes and many more.

I picked up the hot yogurt chicken and corn soup as the starter, grilled chicken and vegetables for the main course and tiramisu for dessert. After a wait for a little while I got a bowl full of hot piping soup to start with. One gulp of the soup and it felt like heaven. The soup was thick and creamy and it took me an eternity to finish.

After the wholesome soup which felt panoptic enough to fill up the space for main course and dessert, I decided on waiting for a while, while I completed some of the pages of the novel I was reading. The table I was sitting was almost at the centre of the non-AC part of the restaurant, the UB city fountain was at my front and the huge cocktail counter of Fava at my back. Fava has an AC space too, but I opted for the non-AC part so to enjoy the sunny Bangalore afternoon.

The main course as was expected after the starter was another elaborate one with a big grilled chicken breast well garnished withgrilled vegetables and a bowl of sauce (not sure what sauce it was exactly, but it tasted great with the chicken). Fava offers both vegetarian and non-vegetarian “three course” meals and I am sure it would be a pretty hard task to choose from the various options for the meal. If you are visiting a Mediterranean restaurant for the first time, I feel its best to leave the choosing task on the people serving your food. Coming back to where I left the soft and juicy main course stole my heart. The gentleness of the non-spicy yet succulent dish was a feast. As chef David told me later they also specialize on cooking meat in its own juice, a technique he named which I can’t recall right now. They have duck cooked in low flame and kept to cook for twelve hours.

Fava has an exquisite collection of desserts to offer. I of course chose tiramisu, an Italian dessert consisting of layers of sponge cake soaked with coffee and brandy with mascarpone cheese and topped with grated chocolate. The cold and soppy dessert was a sinful pleasure.

Fava, a newly created restaurant by chef turned entrepreneur Abhijit Saha is a treat by itself. The ambience, soft music, the excellent food and above all the warmth of the people serving the food is an exotic experience.

Meal for two: 900 INR excluding local tax and alcohol
Address: 203, 2nd Floor, The Collection UB City, 24 Vittal Mallya Road, Bangalore
Phone number: +9180 2211 7444
If you want us to write a review your restaurant or any food product please do contact us at the following email id – Kalyan: or Sudeshna:

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too.
You can also Subscribe to BengaliCuisine by Email, or  Subscribe in a reader


Follow me on Twitter. Add me as a friend on Facebook . Visit my Flickr photostream

I am still in Bangalore and enjoying the pleasant weather here. The weather is cool and breezy and the sun shining with all its glory.Bangalore airport flower

The winter flowers have just started to bloom and they are looking fresh as ever, making the city a colorful patch even in this dry season. kalapoti

The weekend was great, we went here and there and loads of fun. We went to watch a play after a long long time, it was from the theatre group Dramanon, a play named [Sic]. After 2 hours of play we wanted some fresh air and so headed for UB City. I have never been to UB City in the evening even though I stayed here for more than 2 years.


The high tower with its blue and white light looked majestic in the dark background. It was real fun to watch those kids playing with the fountains.

UB-City-fountain-kid playUB-City-fountain

Play, UB city and we needed some more air, so the last option was to have a long drive. We hit the road for Cafe Coffee day on the Mysore Highway. We drove for 70Km to have a cup of coffee at the 24 hour open cafe. Reached there, and to our surprise we were not the only people who had the same idea in min. There were more than 50 people sitting there, driving all the way from Bangalore to have a cup of coffee. Though started with just coffee, we didn’t actually stick to our initial plan. The only sup of coffee turned into more coffee, sandwiches, mousse, burgers, and more coffee.

Mysore CCD

Tummy full, and minds fresh, we headed back home. A weekend passed well.

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too.You can also Subscribe to BengaliCuisine by Email, or  Subscribe in a reader

Diwali-Diya-Daler Vada

Autumn in India is all about festivals. Every day brings in the smell of the coming festivities, the joys and the of course the food. Shopping, visting places, meeting relatives and friends,travelling, pandal hopping, worshipping the goddesses, painting the house, coloring rangolis, eating, cooking –  all comes as if in a package in this festival season.

Diyas for sale at a street side stall in Gariahat market, Kolkata

Diyas for sale at a street side stall in Gariahat market, Kolkata

Getting the diyas ready- part I

Getting the diyas ready- part I

Getting the diyas ready- part II

Getting the diyas ready- part II

For the last couple of days I had been doing all these. Visiting my native was one of the main dos in the list. I visited Kolkata, my hometown. As you all feel when you go back home after a long long time I felt the same. My mom, my aunts and everybody in there was ready to welcome me with my favorite platters. For one whole week I had been eating and eating with of course learning these dishes.

Diyas ready to light

Diyas ready to light

Rangoli with pista shell lamps at my Bangalore flat

Rangoli with pista shell lamps at my Bangalore flat

As I was not able to celebrate Diwali with my family, I managed to have the taste of the celebration a few days before the day. Me and my sister went out shopping for the terracotta diyas and painted them with acrylic paints, it was so much fun.

Talking about food I had a pretty good share of the typical home-made dishes and I’ll be putting up one in each of my following posts starting from today with Daler Vada. Daler vada is a typical Bengali starter and also a side dish with rice and dal.

Serves 4


Motor Dal powder: 100 gms

Onions (Peyaj): 3 medium sizes, juliened

Green chilli (Kacha Lanka): 4, cut into small ringlets

Turmeric powder (Halud Guro): 1 teaspoon

Mustard oil (Sarser tel): 1 tablespoon and extra for deep frying

Salt to taste


  • Take the onions in a bowl and pour in one tablespoon of oil and soak in the onions.
  • Add the other ingredients to the onions.
  • Pour in enough matter to make a soft dough and keep for half an hour.
  • Heat oil in a pan and fry the dough in small balls.
  • Serve with sauce as starter or with rice and dal as a great side dish.
Daler Vada with tomato sauce

Daler Vada with tomato sauce

Hope you had a great Diwali. Stay in touch for more updates on my Kolkata trip.

Happy Cooking and Happy Eating.

This recipe goes to my dear friend Priti’s blog event Festive Food: Diwali Celebration

Also sending the recipe to JFI – Nov’08 – Festival Diwali hosted by Srivalli.

What better than some pakoras with a little chit chatting in parties, and this is a great easy to make snack for any party, so sending my recipe to WYF: Party Food event announcement hosted by Simple Indian Food- An Easy Cooking Blog.

Priya has also got a little present for me this Diwali, check my awards page for more details.

Blog Widget by LinkWithin