With a paucity of dine-in establishments hiring new chefs in the lockdown, many hotel management graduates adopt a braver path, one that involves entrepreneurship. The Griffin Mangalore is one such Korean-inspired cloud kitchen, run by fresh WGSHA alumni.
Update: DM/WA on 9900430140/9611413822 to order.
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Deliver from Thursday-Sunday
Here's what we tried from them
Korean Fried Chicken
Simply put, it’s crackling sweet-n-spicy glazed skin, over piping hot chunky white meat. With juicy wings fried first with skin on & then doused in the Gojuchang-oyster sauce (smoky), this style of fried chicken broadly echoes the presentation of BBQ glazed wings. Wildly popular across Korea & cooked in a multitude of recipes, this is but one of the lot, adapted as faithfully as possible to the confines of the Indian kitchen. Delectable finger food.
Food: 7.9/10
Price: ₹250
Pearl Coffee
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The best drink we’ve recently had, with dark-roast coffee prepared in whole-fat milk, plenty of palm syrup-soaked chewy Tapioca pearls, & a bottom layer of caramel sauce. Every sip of this is a balanced blast( Never cloying, coffee ensured that). The chewy Bobba are a textured delight when swirling the salted Caramel mixed coffee over ones tongue. If there’s one item you’ll order EVERY week without fail , this might be it.
Food: 9/10
Price: ₹120
Bokkyeumyon
Literally ‘Fire noodles’; flat wheat noodles stir-fried with plenty of silken mushroom & spring onion. Unfortunately, we found this so tempered to local palates, that the hot sauce was lacking & the flat noodles ended up dry. We suggested them to maintain the original CRAZY-HOT recipe & tweak it on request to exclude spice, not the other way around.
Food: 6/10
Price: ₹250