Tijouri serves the best of North & South Cuisines


Fine Dining restaurants are special places where one loves to spend time with the special someone.  These dining places offer the best of ambiance, service & great food, giving cherished memories that are treasured forever.  I recently got an opportunity to visit Tijouri, one of the best Fine Dine Restaurant in Radisson Blue at Bangalore.  The restaurant was previously part of the Atria Hotel and has been known to many people in the city.  Radisson recently took over the Atria hotel and renovated the entire hotel.  They also revamped the entire Tijouri restaurant.


  • The restaurant looks a lot chic with the addition of miniature fountains, exquisite table arrangements and some lovely paintings.
  • Miniature fountains emanate around an artistic structure that have beautiful blue lighting around it.  There are also some beautiful glass arrangements with floating candles (diyas) in each of them.
  • Loved the seating around the water body that have beautiful cane furniture with comfortable cushions.
  • A special dining section inside have special seating with soothing colors on the cushions.  This section overlooks the cooking area with the glass walls.  It’s fun watching the skilled Chefs at work, working their magic with the ingredients and come up with special dishes.
  • I was specially attracted to the wallpapers that looked like peeled bark of wood.  It had pictures of two ladies wearing beautiful traditional jewellery and their makeup.  One of the ladies, had specially designed dupatta covering half of her face.
  • Lighting around the dining area, including the ceiling was just perfect.  The setting makes it perfect place for a candle light dinner.


The restaurant has extremely talented and skilful Culinary team headed by Chef Kasi Vishwanathan.  Tijouri initially served only North Indian food but the growing demand for South Indian cuisine forced its inclusion.  Now, the guests can enjoy a selection of dishes from both cuisine.

Shuruaat / Appetizer

Hara Matar Ki Tikki was one of the starter contained mashed green-peas and stuffed with dry-nuts & cheese.  I came to know that the dish was cooked in a girdle and served by piercing the Tikki on tooth-pick.  I loved the taste of the tikki along with the green chutney served on the plate.

Masala Kozhi Paniyaram was the next item I tasted, and it immediately reminded me of home.  It’s one of the common breakfast for many of us in South India.  But it feels nice to taste the same dish at Tijouri with the specially prepared Tomato & Coconut chutney.

Some of the special Non-Veg starters that are recommending – Raan-e-Murgh and Gilafi Seekh Kebab.  The plating was just perfect, and it can tempt anyone, including the Vegetarians.

Mukhya Bhoj / Main Course

I tasted the Bhindi Palak Ki Bhurjee which contained a selection of Okra, Spinach and homemade spices.  This was one of the best “Bhindi” subzi that I have tasted in a long time.  The Indian breads (Paratha, Naan, Kulcha) are the perfect partners to enjoy the flavours of various ingredients.

Tadka Wali Dahi was another special item that’s the commonly known as Hung curd.  Its been prepared by using Creamy Hung Curd and tempered with onion, tomato, garlic & curry leaves.  The dish tastes good initially and leaves great after taste.

We all have become using to taking a Dal Tadka or Dal Makhani in the main course.  The Tijouri Dal Makhani has the similar combination of Black Lentils, Tomatoes, Ginger & Garlic.  Chef told that the mixture gets to be simmered overnight on slow charcoal flame.  Its then finished by adding some cream and adding a dollop of butter.  Though the recipe might look the same but not many get it right.  I felt that this was one of the best Dal Makhani I have had in Bangalore.

The non-vegetarians have plenty of items to feast on for the main course, like Nalli Ka Salan and Dum Ka Murgh.  Like the starters, presentation was just perfect to tempt anyone.

Mithai / Desserts

Chef decided to surprise by serving a combination of two desserts on one plate – Boondi paan baked yogurt and Khubani Ka Meetha.  Plating of the desserts was perfectly done and without my knowledge I picked up my mobile & started clicking pictures.

Paan has been very well infused with baked yogurt and it tasted very good.  Topped with Boondi and Saffron, every bite felt heavenly.

Khubani Ka Meetha, one of the Apricot based dessert that’s available at very few places across the city.  Many times, the dessert feels very heavy as its very sweet.  But the dessert had perfect sweetness and I enjoyed it.


Along with the food, I tried a Cocktail and later a Mocktail.  I asked the bartender to make something special and got something special.  Cocktail had an infusion of Champagne, Vodka & one of the cherry pieces dipped in it.  Served in a Champagne glass, it’s the perfect drink to be taken along with the food.

I also tried a Virgin Mojito that came with a big piece of Chilly.  The Chilly was constantly adding the spice to the drink which made it special.

Overall Experience

This was one of special dining experience after a long time.  I loved all the dishes that were served at the restaurants and I had only positive feedback. If I were to pick my favourite dishes, it would be the Kozhi Paniyaram, Bhindi Palak Ki Bhurji, Tadka Wali Dahi and Boondi Paan.  I loved the taste & flavour of both North & South Indian dishes, kudos to the Culinary team at Tijouri.  I plan to visit this place in future and celebrate one of the special occasions.  My rating for the experience would be 4.5/5.

Rating in other departments.
Food – 4.5/5
Drinks – 4.25/5
Ambiance – 4.5/5
Service – 4.5/5
Food for 2 at this restaurant will come up to anywhere between INR 1500-2500.