Monday, June 30, 2014

Mexifornia at CPK


California Pizza Kitchen, Indiranagar, Bangalore is celebrating the Mexifornia 2014 festival with a variety of new dishes. I was at the bloggers’ meet to review the menu, I was amazed at the spread they had to offer!




We started with mocktails and CPK Nachos. For the starters we were presented with a new concept where we can create our own tapas platter by choosing a base, topping, sauce and garnish and have our choice Mexican appetizer. Each of us gave a different combination and it was a wild experience tasting the different starters.


 My choice: Flat Tostada for base, roasted corn for topping and spicy tomato as sauce and Cilantro for Garnish Well, it disappeared fast!


Five varieties of pizzas are on menu. A good combination of veg and non-veg toppings, different kind of sauces, all on thin crust and regular crust versions are available. With a slight variation in the toppings and sauces you can imagine the scope of experiment there.



One unique variety I saw here had egg as topping. It was a first time for me. Wish we get something like this in Veg!! Spicy but simple, this pizza has minced and red bell peppers garnished with scallions. Eggeterians can opt for veggies instead of chicken.

CPK desserts are deadly! I always wonder why I don’t start from the last. This Coconut Lime Tres Leches Cake was yummm. It was light and fluffy in texture with flavors of coconut and lime. I had just one request to the Chef make this a permanent dessert in the menu!!



Apple Enchiladas took me by surprise, more because of its crispiness. The dish had crisp wonton sheets with apple compote and Philadelphia cheese fried until sweet and golden brown, served with apple sauce and vanilla ice cream.


The menu was so filling and is completely worth every penny you spend on it!!  

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