Experience Alba The Marou Way
The culinary essence of Alba, the Italian restaurant at JW Marriott in Bengaluru, is authentic Italian cuisine with a strong creative element. Head Chef Marouane Rahali has created a menu that features exceptional Italian cuisine based on Italian culinary traditions, revisited through personal interpretation and remarkable creativity, with twists on flavour combinations utilising top-quality Italian produce as well as locally sourced ingredients. Open daily for lunch and dinner, Alba’s Italian marble interiors from Carrara, as well as the grandiose chandeliers and alfresco seating {for those who would like to dine under the night sky studded with stars}, creates a seductive luxe dine space to set the mood; making it amply evident that you are in for a visual treat in addition to a culinary one!
{The amphitheater-style dining area with a show kitchen in the centre displaying fresh produce, a selection of the finest Prosecco, bread, cheese, equipment, and more.}
{Alba’s decor is simple yet sophisticated, minimalist yet exquisite. It is the impeccable example of the Italian culinary motto ‘less is more’.}
Chef Marou’s new Italian menu brings together a fine selection of signature specialities from Italy and seduces with just the right textures and flavours. Numerous ingredients that go into the breads and sauces are handcrafted giving the food a home-made, fresh, and earthy feel. The music, drinks, and food will promptly induce you to relinquish all troubles and unwind over conversation.
The Menu I was invited to sample
Antipasti
Burrata
Fresh Creamy Buffalo Mozzarella, Heirloom Tomatoes with Basil, and Wildflower Honey.
Fresh mozzarella is best enjoyed fresh, so you can truly appreciate its delightful texture and flavour. And mozzarella, as legions of summer salad lovers will tell you, is best paired with tomatoes, fresh basil, and a drizzle of olive oil; served with some crusty olive bread. I enjoyed this Italian antipasti, where the mozzarella tasted as rich as butter with the understated sweetness of full-fat milk. Absolute perfection!
To note: Regardless of the milk source, mozzarella is typically prepared with four basic ingredients: milk, salt, vinegar & enzymes/rennet. The difference between cheeses comes principally from the quality and fat content of the milk. Higher fat usually results in better texture and flavour.
Insalata di Rucola
Baby Rocket {Arugula}, Parmesan, Tomato, Roasted Asparagus, Roasted Pine Nuts and Aged Balsamic Dressing.
This fresh, light salad was not only delicious and nutritious but also beautiful! It showcased a harmony of flavours and colours combined with lots of wellness. I particularly loved the roasted pine nuts, especially since the crunch factor is such an integral part of this salad. Works great with Pizza or Pasta.
Zuppe
Veluta di Pollo e Funghi
Chicken and Mushroom Velouté with Truffle essence.
If you love insanely warm colours and all the goodness of autumn, then this delicious autumn soup, prepared with “velvety” porcini mushrooms and breast of chicken bathed in a delicate cream with truffle essence ~ is real comfort food. A soup with exotic flavours, it’s fantastic when made with fresh and seasonal mushrooms, but is also excellent with dried mushrooms.
Pasta e Risotto
Triangolini di Pollo
Chicken Ravioli with Mushroom Creamy Sauce.
This flavourful ravioli garnished with a sprinkle of Parmesan cheese and leaves of fresh sage, comes together beautifully with a creamy béchamel style sauce that complements the roasted mushrooms perfectly. This dish was absolutely amazing! My love for ravioli remains. The flavours that were presented with the mushroom were a feast in the mouth!
Spaghetti Affumicati
Red Fresh Spaghetti Tossed with Tomato, Vegetables and Smoke Ricotta Sauce.
Even though the setting for pasta dishes is chiefly turned to classic, there are times when things gravitate towards the experimental. In its original form, Spaghetti Affumicati was just that: smoked pasta tossed with clams, tomato, chilli, and garlic. But an issue with the smoky flavour being lost to the boiling process has resulted in a more conventional modification. The tomatoes are now smoked rather than the pasta, resulting in the smoke flavour being more pronounced. Perhaps it is like pasta to resist too much fiddling with.
Chef Marou revisited this classic dish with a touch of modernity and creativity ~ spaghetti drenched in a briny broth with just a hint of ripe tomatoes, smoky ricotta sauce {the smoky flavour that recalls the palate ~ and memory ~ the grills of village festivals} and coarsely chopped parsley; pasta to gratify your carb craving, whilst still being perfectly al dente. Empirically and absolutely craftsman, smoking pasta!
Pesce
Gamberoni
Grilled Jumbo Prawns, Green Lentil, and Citrus Sauce.
Contemporary, fresh and decadent. King prawns flambéed in white wine, butter, fresh garlic, basil, and tomato, and served with Indian green lentil. The prawns were cooked to perfection; juicy prawns will never go out of fashion. The green lentils added a delightful tanginess which balanced the dish well, and I thought the resulting combination of flavours was rather great.
Pizza
Classic Margherita Pizza
Mozzarella, tomato, and basil. Fresh and delicious… What’s not to love!
Dolci
Tortino al Cioccolato
Dark chocolate Flan with Homemade Pistachio Ice-cream.
An attractively presented Dark Chocolate Flan tilted into cloying sweetness, served up with a scoop of delicious home-made Pistachio ice-cream. A godduria of the senses!
To conclude: By the end of this feast, which had begun with selections of cheese and bread topped with extra virgin olive oil, my belly was tightly distended and I consoled myself with redemptive visions of punishing exercise.
Chef Marou’s charismatic personality, sense of humour, easy nature and undoubtedly the food… made the evening really special.
Tanya Fontes with Chef Marou
Stop by to indulge in a gourmet meal and experience Alba the Marou way, or request the sommelier for a curated selection of Prosecco, or simply to enjoy a glass of wine or a cocktail or two… But the real stars of this restaurant are the very welcoming and charming staff who are unfailingly polite and friendly, and they each clearly enjoy providing great service as a well-oiled team. A live Chef’s station and an exotic Sangria bar with some foot-tapping melodies by the live Jazz band, make this Italian experience the perfect way to unwind. Buon Appetito!
Address: JW Marriott, 24/1, Vittal Mallya Road, Lavelle Road, Bangalore
Disclaimer: This review was done on an invitation from JW Marriott, Bangalore. Due judgment and care have been applied by the author to remain objective and unbiased in the review.