Food review: The Brick Oven

When you step into The Brick Oven, the newly opened restaurant in Accord Metropolitan, you can’t help but notice the excellent sense of space, open and well lit, and the eclectic mix of interiors. On one hand, there are brick walls adorned with paintings of the bygone era adding an old world charm to the restaurant, and on the other, we have the live kitchen counters, a raging brick oven right in the middle of the open kitchen and tandoor, bustling with energy. 

However, it’s this island kitchen in the middle of the all gold, black and brick read ambience, with fresh pizzas popping out of it at regular intervals that forms the focal point of the restaurant as it offers a variety of live cooking stations which cater to madeto-order requests. Offering both buffet and à la carte options, the menu and buffet spread are vast and delightfully varied across Indian, Japanese and continental, to satisfy the cravings of all ages no matter what the food preference. 

We decided to go for the buffet that was perhaps one of the widest spread among city hotels. We started our meal with cream of broccoli soup. The flavour of broccoli blended seamlessly with the taste of cream giving it a silky texture. For starters, we tried a platter of desi kebabs and tikkas like murgh gulabi kebab, machi pehle leher, panner tulsi angari and achari paneer tikkata wa shabnam. Served with green mint chutney and hung curd, these light and mildly spiced preparations were gone in a flash. Just when we thought we could move to main course, we were drawn towards the oven owing to the aroma of pizzas with fresh ingredients. 

As we bit into the Olympus veg pizza, the tastes and textures of melt-in-your-mouth mozzarella, wine ripe tomato, olives, mushroom and asparagus, that held on to the thin crust burst through making for an amazing melange of flavours in your mouth. Also available are a wide range of pizzas from the classic margherita to the more loaded ones like butterfly prawn (mozzarella, bell peppers, chili flakes, prawn, garlic infused olive oil). 

But what perhaps is the USP is that the main course has something for everyone – from oriental dumplings, sushi and baked corn and spinach to paranthas, pulav and something closer to home like a beetroot poriyal, vatha kuzhambu and kavipoo milagu piratal. However, it was the juicy, tender, and flavourful grilled meat with bell pepper jus (a thin gravy or sauce made from meat juices) and zakhana yasai nimono (salmon cooked in a broth of sake and soya), that stood out from the rest and were our clear favourites. 

The desserts too are quite an assortment with over 18 options — from the decadent tiramisu to the blueberry financier and the roasted pear-sauce truffle. However, it was the Poached Pears, drizzled with warm honey, a dash of ginger and the fragrance of cinnamon syrup was a clear winner. With live entertainment being offered during weekends, TBO is the place for you to take a break from your busy lives for a lazy evening to mull over delectable food. 

Cuisine: Multi-cuisine 

Must try: Grilled beef with bell pepper jus, Olympus veg pizza, murgh gulabi kebab, poached pear with honey, ginger and cinnamon syrup 

Contact: 044 4391 1000