VB Signature has done their bit towards encouraging local talent, whether it is in the Attangudi tiles or the bare brick walls. A raised platform, made using wooden flooring supports tables and seating. Earthy, golden warmth surrounds me as I look at the quirky frames on the walls. One says, Dosai Suttachu, another Sambar Surfing…
The magazine style menu has equally interesting food. I’m hoping it tastes as good as it sounds.
I’m looking at the amuse bouche terracotta platter with its Karupatti Pancake and Thair Vadai. A taste of both quickly makes me choose my favourite – the Thair Vadai, with its light, airy buttermilk foam and the open texture of the vadai itself as opposed to the slightly dry, mashed banana topped miniature pancake.
Innovation and fun is what VB Signature is all about, I think as I see cold vapour lifting out of the Caramel Dragon Popcorn. It’s liquid nitrogen, condensing. Slightly sweet, that puffy popcorn, is delicious, cold and crisp, making me reach out for more.
Then come the Malai Tikka Momos. I really don’t know what to make of them. Neither here not quite there, I think, staring at my plate, wondering what to do with it.
Quickly, the Roasted Pumpkin and Idiappam Soup replaces those momos. I like the hint of coconut and the thin crispness from the idiappam. Pumpkin cubes, open textured and sweetish add a nice finish.
For my main, I am going with the Stuffed Ceylon Parotta. Square and layered, it is crisp and thin on top, with a heavier layered base has Paneer Butter Masala (Chennai’s favourite) stuffed inside is evenly spread and worth every bite. The raita has a little mayo. Why? To make it more creamy, I’m told. But I don’t really need anything more with my Parotta.
As close to health as dessert can get, Say Cheeeese to the Mousse (I hope I got the right number of ‘e’s) is all about a crumbly butter biscuit base holding cream cheese sweetened with Panni Vellam and topped with sweet and salty puffed rice. Interesting and delicious.
Pluses and minuses: The food is tradition with a twist. I really like most of it, but could not understand why behind some dishes. Like the Tomato Tokku Mayo. To me it tasted just like orange coloured mayo without the nuances of Tomato Tokku. None of that tang and pungency intrigued my taste buds.
Must try: Ilaneer Inji Soda, Orange Yoghurt Sorbet, Keema Curry Dosa, Lal Mirchi Paratha, Pudina Paratha, Dal Makhani, Paneer Taka Tak, Thai Style Kottu Paratha, Keema Curry Dosa, 5 Spice Mushroom Fried Rice, Beetroot Halwa Parcel, Nitrogen Basundi 2.0.
↧