The name takes some twists of the tongue to be correct. It is almost like the innovative menu that is full of delicious twists. If it was a spiCC, we will be wooed to use Kajsa as a secret password to get admission in the latest restaurant of ITC Hotels. Of course, you have to be correct pronunciation. Kajsa (pronunciation as Kaza) is a Greek word for ‘pure’ and according to ITC hotels, represents the ethos of simplicity. It is essentially a global taste with a twist.
Stays on the course
Remembering similarities with descent is not difficult to remember. The restaurant began its journey in ITC Grand Chola, Chennai in 2017, with a bold new vision for Southern Indian cuisine. Nearly eight years later, it has won piles of awards and praise and expanded its footprint to include five Marki ITC Hotels. Kajasa follows the same approach to the menu tasting with the option of seven, nine and eleven-cures menu that ranges from Rs 2,500 to Rs 3,500. Pricing is a clear indication that CAJSA is competing with the ever expanded list of Bangalore’s top notch standalone restaurant that appeals to the city’s gaurmand and general Z.
Photo Credit: ITC Gardenia
Minimum vibe
Kajasa opposes a minimum atmosphere. It is mostly ancient white in which carefully selected artifacts provide the only splashes of color. This is almost designed so that you focus on the big live kitchen, where a young Pak team led by Chef Shuham Sharma performs its magic. A small bar is tucking in one corner of the restaurant and focusing on the list of seven signature cocktails of Kajsa. We would recommend the Eastern -Old Frames that combines Vasabi oil, UME plums and whiskey, with a citrus foam perfect. If you are a fan of the smooth Spiuside-style malt, check the Caribbean Queen who mixes the Caribbean Reserve (old in rum peak) with a smokey finish with coconut, vanilla borbon and pear chips.
A attractive culinary affair
Anuj Sood, executive chef of ITC Gardenia, began with a simple brief to create a global food experience. He worked with a team of Corporate Executive Head of ITC Hotel, Gardenia and Manisha Bhasin’s chef for Kajasa to fashion the Pak template. It is no coincidence that Anuj (like Chef Ajit Banra, who was part of the launch team of Utkana, ITC Grand Chol) respected his skills in Melbourne, one of the world’s most exciting and inclusive food capitals.
Lobster lux
Photo Credit: ITC Gardenia
Taste bomb in all ways
Chef Shubam is especially excited about Kajsa’s Hikari Smked Form-Elastic Chicken,
Smoking with hikari wood and layered in bear sauce. This will definitely play well with all the plays with all on your Instagram feed. The second favorite lobster of the Pak team is Lux that takes inspiration from the traditional preparation of the Classic French Lobster Thermidor. But it is the choice of local ingredients such as lobster from Kerala, Kasundi sauce and a food gold leaf finish that separates it. Our pick is however, the potted mushrooms are covered. This was the first course of the day and set a tone for our journey with Umami overtone. Our nine-gourd options included two sweets options including Go Banana that pay homage to the very Yelki banana of Bengaluru and is served with a collapseless misso caramel ice cream.
Potid mushrooms
Photo Credit: ITC Gardenia
Will travel for food
After the descent at ITC Grand Chola in Chennai, ITC Jing in Hyderabad, Yi Jing, which pushed the bold new vision of the ITC hotel for Chinese cuisine, but became the third restaurant brand emerging from its luxury hotels in South India. While the classic ITC brands such as dum tuition or domination were built around a strong adherence for classic traditions and cuisine, it is clearly a brand with a 2020s vision that includes permanent materials, which is a tribute to the new era of well heels who will travel for food. If you are in Bengaluru, you will only have to travel as ITC Gardenia.
Kajasa is in ITC Gardenia and is open to dinner (7:00 to 11:30 pm).
