At the risk of sounding frivolous, I’d like to settle a long-standing debate on where one would obtain the best steak in Bangalore and consequently experience the best in fine dining. This is not the Anthony Bourdain variety of steak; served on a wooden plate with a little gutter on the outside for the blood to run in to. Or the smothered-in-pepper-sauce meat and taters that passes for a steak at Miller’s or the Only Place or in an establishment of more recent vintage: Yoko’s Sizzlers. I’m talking about a well-cooked, herb infused, lemon zest-tinged piece of fine meat - the sort of Kobe prime that Cypher sinks his teeth into in the Matrix. Obviously, this hitherto unavailable gastronomic treat would be accompanied by a sublime pinot noir, possibly one from Australia.
This debate was put to rest when the Taj Residency decided to shut down the Jockey Club and called in Steven Liu from China to take over the kitchen at a new restaurant with the rather unappetising and bovine-skewed moniker: Graze. While the Taj Residency is possibly the last place in Bangalore to get into a spiffy, hand-tailored Kilgour two-button and take a dolled up date to, Steven Liu and the food he puts on your plate at Graze make up for all the glamour the business hotel on MG Road lacks.
Obviously, I tried the place with a bunch of male friends before I ventured to foist my post-30 persona on a doe-eyed 20-something and ask if Saturday at 8 would suit her fine.
Here’s the thing about steak dinners on a date. While it’s all very well to slobber over your meat in the company of men, when it comes to a dainty woman whom you’re trying to impress enough to be asked upstairs for a post-prandial cup of Columbia’s finest (for those of you that think the finest produce to come out of that South American country is cocaine, I urge you to try the coffee first), you have to delve into the meat, not devour it. Also, the steaks they serve at Graze, or at least the rib eye I had on my date, are by no means Kobe beef. Yes, they are tender and wonderful, but they don’t by any means drop off the plate like a countess in a corset on her days’ seventh fainting spell. So, I gingerly worked my fork into the tender meat and pausing to sip the pinot noir, spoke to the vision in front of me about how, in Japan, the cows that become fine Kobe beef are first massaged, fed beer and made to listen to Beethoven’s Fifth.
But before Liu served up the steak (I don’t recall what my date ate, but judging by her waistline, I’d wager she gorged on three raisins and half a cracker) he put forth a proposition: foie gras with brioche and peppered pears. The foie gras was rich and with the pear, had all the poise and beauty of a Saurav Ganguly cover drive on one of his better days. How did it get that way? Liu says almost everything in the restaurant, including him, is imported. The wines – there are over 200 of them – come from virtually every wine-producing nation in the world, the olive oil from Europe, the steak from New Zealand and the post-meal rum I had, the golden-hued Pyrat, from the Caribbean.
Of course, there are those on the other side of the debate that will tell you that just because the steak at Graze is so damned good and they import the finest ingredients from across the world, it doesn’t make it the best steak in town. There are other things that constitute a fine dining experience: the atmosphere, the liveried waiters, the gurgling fake brook, the abstract expressionism on the walls, the tribute-to-Corbusier furniture and so on. But I contend that despite its unexceptional interiors and business hotel tag, the Taj Residency, at least with Graze, has fashioned the best fine dining restaurant in Bangalore. Also, I’d like to silence these bothersome naysayers with another bit of evidence. After Graze, on our way back, I was asked upstairs for a post-prandial cup of, if not Columbia’s, at least Coorg’s finest. And needless to say, a lot more was had than just coffee. So there.
Unfortunately there’s a bit of a deal-breaking post-script to this article. And unfortunately it doesn’t feature the talents of the remarkably gifted Steven Liu. You see, Liu packed up and left a couple of months ago and a new chef from Australia has taken over. The menu has changed considerably, and though I haven’t been back since, die hard Graze addicts still swear it’s the finest restaurant in town.
