ITP Indian Travel Places: Food, Travel, Tourism Business Events and Trade Shows
Sanchez, Lavelle Road, Bangalore: Restaurant Name
Phone: +918041755266, +919606054210
Address: UB City, 204, Vittal Mallya Rd, KG Halli, D’ Souza Layout, Ashok Nagar, Bengaluru, Karnataka 560001 India
Time: 11:30 AM – 11:00 PM
Meals for two: Rs. 2,500
Cuisines: Mexican, Beverages
Facilities: Home Delivery, Takeaway Available, Serves Alcohol, Mall Parking, Indoor Seating, Smoking Area, Live Sports Screening, Table booking recommended, Family Friendly, Outdoor Seating, Wifi
Sanchez, Lavelle Road, Bangalore: Overview
Sanchez, the Mexican restaurant at UB City Mall, has had a makeover and now appears more open and spacious. Frida Kahlo has been co-opted as a mascot and a vibrant image of the artist is a centrepiece of the décor. On a weekday afternoon, the place was abuzz with linen clad ladies, expat families and office goers hanging at the bar.
I sat down to eat from a tasting menu made up of the new dishes the restaurant has introduced, beginning with the Mole Taster. The Pistachio Mole, looking exactly like guacamole, was made entirely of pureed nut and was smooth and rich. The Pink Fiesta Mole Garnachas had roasted beets and pink mole on mini crips tortillas that were sandwiched with queso.
While at Sanchez you have to try the Guacamole. The new superfood version came topped with sunflower, pumpkin and chia seeds and popped amaranth. There’s a lot of avocado on the menu and it appeared in the excellent Ceviche served in a scallop shell and the Burrata Salad in which the profusion of greens offsets the guilt of creamy cheese. Calorie counting is to be abandoned after this course. There was the Chilli Relleno stuffed with chorizo, followed by fried Empanadas filled with Chipotle Chicken, a sort of Mexican puff. I enjoyed the Twin Mole Enmoladas, corn tortillas covered in mole sauce. It was a two-in-one dish. The tortilla was stuffed with tenderloin and queso fresco, one half coated with chocolate mole, the other with green mole.
The next main course was the Quesabirria Red Taco. It was a crisp taco filled with slow-cooked goat meat and cheese, served with a somewhat grease-heavy and spicy broth. The flavour of mutton is strong in this dish.
Avocado stars again in the dessert – a White Chocolate Avo Mousse, served in an avocado shell with a chocolate truffle shaped to resemble the stone. This was a lovely, luscious sweet. Best of all was the petit fours, Tequila Chocolate Bonbons with a tangy citrus centre that oozes out as you bite into the confection.
