Morsel Treats, a new Indi-fusion restaurant in Bengaluru, is all about culinary marvels and love where the food comes in small portions. By Bindu Gopal Rao
As the second wave of the pandemic sweeps the country, dining out is a concern. To be honest, I am wary too but when I visit the newly launched Morsel Treats in Bengaluru’s Indiranagar, my worries disappear. It’s a cosy, semi-open restaurant located on the third floor of a building complex. The open space has 60 covers, with another 60 on two of the upper terrace levels that are great spots to enjoy the city’s climate. The restaurant is following all COVID-19 measures like sanitisation of the premises, thermal screening of guests and staff, and hand hygiene. All orders are freshly prepared, too.
The space has a contemporary design aesthetic. Morsel Treats is a fusion of global ideas and local tastes where you can sample everything from uthappam tacos to tandoori buns.
Elamthuruthi Thomas Benny, the brains behind the space, is confident that food lovers will experience many cultures on a platter. Benny says, “We’ve curated fusion food, an experience that is both creative and experimental. Morsel Treats is a gastronomic haven, taking people on a unique journey.” The menu has been conceptualised by Chef Nirmal Kumar who says, “The food here is all about reinterpreted new-age vegetarian fare. It’s our take on progressive Indian cuisine.”
I start my meal with the hearty drumstick marrow soup, a fiery soup with drumstick and green chilies served in a martini glass. With moringa being hailed as a superfood, this makes for a great way to start this meal. The menu has an extensive selection of starters and the sabudana sugarcane fritters is a winner, with succulent sabudana (tapioca pearls) wrapped around a small sugarcane stick. The steamed bao with seared mock meat uses soya chunks in the spicy filling, while the Andhra cheese paddu is filled with mozzarella cheese. The peri-peri baby corns are served with an interesting sweet vegetable salad that cuts the spice of the dish. The 12th main bharwan mirch is a contemporary take on the traditional mirchi (chilli) fritters, which is served with a cheesy sauce and topped with roasted papad (crisp lentil discs). And complementing the large selection of starters, I suggest trying the Golden Vitality, a mocktail made with turmeric, orange and carrot puree with a dash of chilli. Or, opt for the Cranberry Kiss cooler made with cranberry juice and a dash of mint served in a salt-rimmed glass.
For the mains, I sample the Malai Tomatillo, a rich tomato-based gravy with succulent cottage cheese; and the dum ka kumbh and kaju curry made with cashew paste and spices. These team perfectly with the assorted basket of Indian breads like naan, kulcha, laccha paratha and missi roti, all of which are made in small sizes. A must try is the panzerotti formaggio pasta, a handmade panzerotti pasta shaped like half-a-moon—stuffed with sun-dried tomatoes and feta—cooked in a rich parmesan sauce.
I conclude the meal with a delectable apple pie served with vanilla ice-cream and a sinful chocolate cheesecake. All desserts are eggless. Overall, it’s an afternoon well-spent and dining outdoors felt refreshing once again.
Price: INR 1,000 (without taxes) for two people (approximately)
Timings: 11:00 am to 11:00 pm
Address: Morsel Treats, 3rd Floor, #949, 12th Main Rd, HAL 2nd Stage, Appareddipalya, Indiranagar, Bengaluru
P.S — this food review was done before the second wave of the pandemic hit India.
Editor’s Note: Keeping the current situation of the pandemic in mind, T+L India recommends every reader to stay safe, and take all government-regulated precautions in case travel at this time is absolutely necessary. Please follow our stories on #IndiaFightsCorona for all the latest travel guidelines.
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