European cuisine is characterized by its elegance, with creamy French sauces, delicate pasta dishes, and precisely seasoned roasts. In contrast, Mexican cuisine is fiery and vibrant, known for its spicy salsas, smoky chilies, and bold citrus flavors. At first glance, these two culinary styles seem worlds apart. However, what if there was a way to bridge the gap and harmonize these contrasting styles? Ouro, which opened on Bengaluru’s Brigade Road this past February, seeks to achieve this culinary fusion. Here, the finesse of European cuisine meets the fiery flavors of Mexican food, promising an experience that is both familiar and exciting.
Vinay Vittal Hegde, the General Manager of Ouro, explained that the idea for this unique fusion stemmed from a desire for innovation. He shared that the goal was to create a menu unlike anything else in Bangalore. After brainstorming, the team decided to combine European and Mexican influences to craft something entirely original.
Vinay also emphasized the importance of catering to local tastes. He noted that they weren’t merely introducing unique dishes like birria lamb, a classic Mexican street food, but were elevating it with a modern twist and adapting it to the Indian palate. The objective was to make the menu familiar and enjoyable for everyone, ensuring it resonated with Bengaluru’s diverse tastes.
However, a word of caution for those exploring new taste horizons: my cautious dining companion, who joined me for Sunday lunch at Ouro, experienced an upset stomach the following day. Her digestive system was likely not as enthusiastic about the unfamiliar flavors as mine. Nevertheless, this is by no means a reflection of Ouro’s quality, as I emerged unscathed and quite delighted by most of their offerings.
Before diving into the menu, which is refreshingly simple and straightforward with wine and cocktail recommendations for each dish, it’s worth appreciating Ouro’s terrace-top ambiance. The afternoon light from the milky white roof bathed the place in a warm glow. The modern décor featured comfortable seating and wall art that seemed to say, “We’re sophisticated, but not too stuffy.” The place buzzed with conversation, creating a vibe perfect for catching up with friends or family. It was clean and stylish, but like many fine-dining restaurants in India, it had techno music. Perhaps some variety, like jazz or classical, would be a nice touch. But hey, who are we to question the mysteries of culinary culture?
The Pulp Friction mocktail lived up to its name. Bursting with fresh orange juice and playful pulp, it was balanced by fragrant basil and a hint of orange blossom water. For a Quentin Tarantino fan, anything with Pulp Fiction in the title is an instant win.
Next, we ventured into uncharted territory with a trio of starters: spicy crab thermidor, tenderloin carpaccio, and snapper ceviche. This was a first for someone who usually avoids raw dishes (what is the German word for the irrational fear of upset stomachs?). While the presentation looked beautiful, the unfamiliar territory of raw ingredients left us hesitant. Despite the reluctance, the presentation of each dish was enticing.
After the parade of impressive but slightly anxiety-inducing raw-meat dishes, our taste buds craved some comfort food. Thankfully, the next set of appetizers arrived like a warm hug. The in and out prawns – house-spiced and promising a flavor explosion – did not disappoint. The candied nuts in the sauce added a quirky, sweet-and-savory twist. The lobster dynamite featured butter-poached lobster in a hot sauce and truffle oil on a bed of crispy rice. The chicken scotch egg offered a comforting, classic pub-style dish with a twist. The perfectly poached egg and flavorful minced chicken were a delightful combination, further enhanced by the mustard sauce and house greens.
Though the main course dishes were unfamiliar, a comforting warmth lingered. Chef Chandresh explained that they aim to bridge the gap between European and Mexican flavors for Indian palates. For instance, the roasted chicken and chestnut bisque combined succulent chicken breast and glazed water chestnuts with a European feel, while the charred grilled leeks and chestnut bisque offered a subtle Indian twist.
The same is true for Ouro’s signature creole boil, which oddly reminded us of a deconstructed South Indian paya. Another reason for this familiarity could be the locally sourced ingredients: apart from a Mexican chili, everything is sourced locally.
Finally, our elaborate meal ended with Ouro’s signature (and perhaps most eventful) dessert: the rise of Ouro. Imagine a golden white chocolate egg filled with Biscoff panna cotta perched on a crispy nest drizzled with Biscoff sauce. The pièce de résistance? A wooden mallet to ceremoniously crack open the egg. This playful presentation is a hit among children and Instagrammers alike, encapsulating the spirit of Ouro: innovative, interactive, and interesting.
Source – The Hindu
