Popular fine dining hotspot Fava invites Bangaloreans to sample its Mediterranean Diet Lunch Buffet that promises to leave them asking for more

UB City Mall, a regular haunt for Bangalore’s young and hip crowd, is choc-a-bloc with open air eateries styled after European street cafés. Among the popular ones is Fava which attracts foodies not just for its delicious spreads but also for its warm and inviting ambience. Climb up the steps leading to this Mediterranean themed restaurant and you have a feast of delectable food to dig into!

Winner of the ‘Best New Restaurant Award, Lovers Food Guide, 2011’, Fava was established in January 2010 by the Avant Garde Hospitality Pvt Ltd (AGH), which kickstarted in 2008 in Bangalore with Abhijit Saha and Shruti Shibulal at the helm. AGH’s core business interests lie in Restaurants, Catering and F&B Consulting. A handpicked team of well-trained and highly skilled food and beverage professionals at AGH are responsible for the delivery of world class products and services. The menu at the ‘The Mediterranean Diet’ Lunch Buffet, that captures the exquisite Mediterranean flavours, is an instance of their expertise and discerning taste.

The buffet is inspired by the eating habits in the Mediterranean region which is known to be one of the healthiest ways of eating in the world. Mediterranean cuisine relies heavily on natural, unprocessed food. It stresses on the consumption of olive oil (which is their primary source of dietary fat), fresh produce, seafood and nuts, and bread and pasta while limiting meat intake. And just eating the right food is not enough, you also need to know what to avoid. These include artificial products, processed food and foods containing trans-fat. But what-not-to-eat is far from your mind, as you eye the healthy yet tempting spread before you.

The mouth-watering lunch at Fava incorporates these principles and offers healthy salads, dressings, fresh fruits, vegetables and a variety of mezzes. Cold cuts, cheese platter, assorted baked breads and soups further make up the spread. The meal ends with a selection of scrumptious desserts.

Vegetarian options for the main course include tomato, buffalo mozzarella and basil panini, six-inch spinach, gorgonzola, haloumi, mozzarella and parmesan pizza, and vegetable tagine with steamed rice, while non-vegetarian offerings include chermoula grilled white basa with ratatouille, and capers and pesto. Vegetarians can also help themselves to a plate of grilled cottage cheese steak with picada marinade and grilled vegetables. If meat makes you drool, try the the six-inch chicken, shallots, garlic and pistachio pizza. If this doesn’t convince you, there is also a 1+1 offer on all Four Seasons wines.

Chef Saha

Chef Saha says, “The diet in the Mediterranean regions is healthy and light. They use fresh and healthy ingredients like olive oil and herbs, making it ideal for a working lunch. Our lunch buffet leaves you feeling refreshed and rejuvenated.”

By Aditya Mendonca/ Raintree Media Features/ www.raintreemedia.com

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