ITC Gardenia Launches Cajsa: An Accessible Luxury Dining Experience

Cajsa, a new restaurant at ITC Gardenia in Bengaluru, offers three tasting menus with global flavors. The nine-course menu is priced at ₹3,000 and features dishes like lobster thermidor with Kerala lobster and Bengal mustard, hickory smoked chicken, and sea bass fish and chips. The menu combines European techniques with nods to molecular gastronomy and local flavors. Chef Shubham Shinh and his team of 12 chefs work together to create the dishes, which are presented with a cheery flair.

Introduction

Cajsa, the latest addition to the fine dining scene at ITC Gardenia in Bengalore, is a noteworthy development in the Indian hospitality industry. With a rich heritage in offering world-class dining experiences, ITC Hotels has consistently pushed the boundaries of culinary excellence. While they have garnered much acclaim for their South Indian and Indian fusion offerings, there was a gap in their Western cuisine offerings (1). Now, with the arrival of Cajsa, ITC aims to fill this void.

The Setting

Housed in the space previously occupied by Ottimo, Cajsa presents a refreshing and inviting ambiance. The restaurant boasts a neutral color palette, featuring warm brown woodwork and overhanging lights. The imposing wine cellar from the previous avatar has been replaced by a more welcoming openness, allowing the food to take center stage (1).

The Menu

Cajsa offers three set menus – seven, nine, and 11 courses – both vegetarian and non-vegetarian. The menu draws inspiration from global cuisine, promising an exciting journey for diners. The team behind Cajsa has carefully calibrated portion sizes to ensure each course is a delightful teaser for the next without leaving one feeling overly full before the final dish (1).

A Culinary Journey

We had the privilege of sampling the nine-course non-vegetarian menu, aptly named 'Lagom: Not Too Little, Not Too Much.' Our meal began with a smooth and decadent mushroom pate, served with a finger of brioche toast. Although an assured start, it set the stage for the culinary delights to come (1).

Our next course was a take on British fish and chips. The sea bass was perfectly cooked, with a crispy exterior and tender, flaky interior. The hickory smoked chicken was another standout, with its tender, juicy meat and smoky flavor. These dishes showcased the restaurant's ability to incorporate European techniques while adding local flair (1).

The meal continued with a variety of exquisite dishes, including lobster thermidor with Kerala lobster and Bengal mustard and a delectable dessert platter. Each dish was meticulously crafted and presented with a cheery flair, reflecting the passion and expertise of Chef Shubham Shinh and his team of 12 chefs (1).

Conclusion

Cajsa is a welcome addition to the fine dining landscape of Bengaluru. With its inviting ambiance, globally inspired menu, and expertly crafted dishes, it is a must-visit for both local food enthusiasts and discerning travelers. As ITC continues to push the boundaries of culinary excellence, Cajsa is a testament to their commitment to delivering unforgettable dining experiences.

References

1. Chatterjee, K. (2023, February 16). Cajsa at ITC Gardenia: A New Culinary Gem in Bengaluru. Retrieved from https://www.cntraveller.in/story/cajsa-itc-bengaluru/