Adding another feather to its cap, The Leela Bhartiya City Bengaluru, launched Falak – a fine dining Indian restaurant and lounge offering the best of Awadhi and North-West Frontier cuisine in its original style with modern-day adaptations.
Promising a panoramic view of the city, the open-air speciality restaurant is one of the key highlights of this luxury hotel. It is located on the top of the property much like a crowning jewel has been appropriately named Falak meaning ‘Sky’ in Urdu. With elegant indoor and outdoor seating, it is styled in a contemporary chic’ Indian look, decorated with traditional brass candle holders, intricately handwoven wall art, interiors displaying a myriad of Indian motifs coupled with their famous signature Jali work.
Falak offers some of the last few luxuries in the world by serving forgotten and lost recipes from the pre-partition days along with lesser-known dishes from Amritsar, Old Delhi and Awadh. From bringing the famous kebabs of Multan in the Punjab province of Pakistan, signature dishes from the Mughal kitchens and streets of Amritsar to using the traditional ingredients and slow-style of cooking to give each dish that distinctive flavour, Celebrity Chef Farman Ali along with his extremely talented team of chefs has left no stone unturned to make Falak a truly celestial place.
Falak’s menu includes some signature dishes like Dal-E-Falak (which is the signature daal and the brand’s own version of the most popular dal in the world, Dal Makhani. It has a 24-hour cooking process and is made in a traditional copper utensil containing a generous amount of ghee specially sourced from Amritsar and homemade unsalted butter), Koyla Atta Chicken (is the aromatic masala marinated whole chicken roasted in a shell of whole wheat dough cooked over charcoal), Raan-E-Sikandari (is the braised and roasted leg of lamb with Indian spices), Shahi Nalli Nehari and last but not the least is the Tandoori Chicken, a star attraction of the property and arguably the best ever produced in the world!
The menu also includes an option of a chef’s table titled ‘Dastan-E-Goi’, where the Chef joins the guests for the meal and takes them through the stories behind each dish; many of which have been brought to life from a bygone era and introduced for the first time in a modern avataar.
General Manager of The Leela Bhartiya City Bengaluru, Reuben Kataria said, “Falak is where the past and the future of Indian gastronomy come alive. The idea is to place Indian cuisine on the world map and bring back the excitement around our regional, indigenous cuisines. With a menu designed so deeply, with every ingredient hand-picked thoughtfully, we are certain Falak will become one of the star attractions for travellers and the people of Bangalore in the days to come.”
