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WHIPPING UP Fire and ice and all things nice at this Asian restaurant

Mugen is another fine dining restaurant that Bangalore can now boast of. Barely a month old, this place specialises in Thai, Indonesian and Chinese cuisine. Started by Chef Sandesh Reddy and Kishore Reddy, it is designed to provide busy IT people a laid back ambience to enjoy an excellent meal.

The place is a stylish blend of Japanese, Indonesian and Thai architecture. With dim blue and yellow cross lights and asymmetrical furniture, it makes you feel at home. “Mugen means infinite success,” explains the chef, who then adds that this place also offers the chef’s table. Chef’s tables takes the centre-place in the restaurant for that is where you get the privilege of getting the chef to spend time with you and cook food as per your preference. “If they let me recommend, then I help them choose the dishes too,” adds the chef.

Ten people can be seated here and savour special signature cuisines from Indonesia, Thailand or China, (though they need 24-hour notice), explains chef Sandesh, who adds that his team is geared up to prepare an all-meat, all-vegetable or all seafood delicacies. “We do not serve beef and pork.” At the chef’s table you also get to eat from some of the most exotic-looking crockery. “The reason why he chose Thai, Indonesian and Chinese cuisine is because though the cooking styles are different, they kind of blend in well with each other.” He soon plans to add Malaysian, Burmese and Singaporean cuisine later.

Food is on the spicier side. So while placing your orders, if you prefer less spice, order dishes that come with less spice as Sandesh does not believe in “altering the spice level as it affects the authenticity of that native dish”.

Thai food, explains Sandesh, is more into royal cuisine. Even the food is served in exotic crockery. The Indonesian fare is more country side cooking. The presentation is also very simple. The spices for the former are ground into a fine paste, while the latter comes with coarsely-ground ingredients.

We started our meal with the subtle Indonesian satay ayam (grilled chicken) followed by peson wong (an Indonesian dish of spicy marinated mushrooms, baked and served wrapped in a banana leaf), tossed prawns with garlic and pepper sauce. By now our insides were almost on fire. So we were served the mellow raw papaya soup. With loads of coconut milk and crisp papaya pieces, this one was a sure winner and did soothe the stomach.

Ready for the main course, we were greeted with crisp mie goring (stir fried noodles cooked with plenty of vegetables and tomatoes). Then it was the turn of the lovely steamed rice served with fish curry and dry cooked okra (crisp lady’s finger).

For dessert came the tub tim grub (cubed water chestnuts served with chilled coconut milk) in a tall transparent glass. With this, your whole being is kind of calmed and eased of all that initial spice and though the food is not very heavy on the stomach, you just feel like a contented animal.

Mugen seems to be the place where your stomach can experience varied emotions in a short time. Mugen is open from 12.30 p.m. to 3.30 p.m. and from 7.30 p.m. to 11.30 p.m. and can be contacted on 41481414 or 945300004.

SHILPA SEBASTIAN R.

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