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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.
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