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  1. Gourmet - General

    1. Gourmet India rules

      Simple rules that help members to participate, share recipes, discuss cooking methods and debate on restaurants.

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    2. News & Media: Gourmet food & wine

      Get the latest news on Gourmet food and wine across India and the globe. Stay up to date on the latest in culinary arts, new restaurants, their latest menus and recipe inventions from master chefs!

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    3. Gourmet India, Members only!

      Introduce yourself here, keep the community informed on your favorite cuisine & recipes. Discuss family secret recipes or get guidance, tips and tricks on mastering classic Indian recipes!

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    4. All India Travel - Forum   (13299 visits to this link)

      All India Travel - Forum to answer all your travel queries.

    5. Nostalgia

      Food & Wine from yesteryear. The ones that only memories and photos can get back. The elusive smells and tastes of the bygone era.

      232
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  2. Gourmet - Food

    1. Indian Cuisine

      Food in India changes every 100 miles! Discuss Indian cuisine, the range varies from curry vegetable, sambar, masala dosa in the south to mutton rogan josh, tandoori chicken, chicken biryani and the delicious combination of tandoori roti and butter chicken of the north. Learn what is chutney, discuss the numerous methods of cooking Indian dishes & share classic recipes for Indian 'curries'

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    2. Global Cuisine

      Discuss different cuisines from around the world.

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    3. 242
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    4. 1364
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    5. GDF

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    6. Food Photo Blog

      Food Photography & Food design -Show off what you ate.

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    7. Anything else

      If it doesn't fit into the above categories

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    8. Recipes

      Add or request recipes here.

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    9. Pubs and Bars Digest

      Raves and Rants, who makes the best cocktails or is it the perfect ambiance?

      134
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    10. Cooking Videos

      Cooking videos and other food and drink related videos

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    11. Food Issues and Concerns

      All issues and concerns that you have faced about food either packaged or at a restaurant.

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  3. Gourmet - Wine & Drinks

    1. Whisky

      Too much of anything is bad, but too much of a good whiskey is barely enough.

      575
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    2. Wine

      Everything wine, from wine reviews to wine tasting and of course your favorite brand!

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    3. Spirits

      The drinking kind! Beer, Gin, Vodka, Rum and what not!

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    4. Cocktail Recipes

      All cocktail recipes here.

      23
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  4. Gourmet - Sweets & Desserts

    1. Desserts

      Ice-creams, cakes, pastries and everything in-between!

      188
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    2. Mithai | Indian Sweets

      Mithai - Indian sweets are defined by the classic burfi (kaju burfi, coconut burfi & badam burfis), gulab jamoon and the rasgulla to name a few. Learn more about the cooking methods, request or publish recipes and understand what it takes to master the Indian sweets.

      358
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  5. Gourmet - Non Food Discussions

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  6. All India Travel - Forum

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    8. TRANSPORT & TRAVEL

      Travel by Bus, Train, Air, Car, Rickshaw, Maps, Google Earth Placemarks

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    9. NEWS

      News stories from India

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    10. 641
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    11. 538
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    12. PACKING YOUR BAGS!

      What to bring, what not to bring!

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    13. 90
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    14. SCAMS, TOUTS & BEGGARS

      Touts, street traders and beggars - how do you cope with them?

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    15. 643
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    16. 259
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    17. SPORTS

      We all love Cricket, don't we? ;-)

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    18. PLAN YOUR ITINERARY

      Ask for or offer help in this forum!

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    19. TRAVEL PARTNERS

      Don't want to do it alone? Someone may be going your way!

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    20. 603
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    21. LITERARY, FINE ARTS, MOVIES & MUSIC

      What have you been reading, listening to, looking at or watching?

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    22. Misc travel discussions

      Travel discussions that don't fit in any of the above categories

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    •  Regally situated high inside the gorgeous Shangri-la hotel, Caprese is an elegant deluxe-quality Italian restaurant with stunning views of the green Bangalore cityscape. Entering and luxuriating in the large high-ceilinged hotel lobby shimmering with gold, beige-'n'-chrome is an experience by itself. The airy restaurant is classily done up with executive-grade burnished wood and plush furniture while huge windows create marvellous views that I have rarely seen in other establishments - overall an excellent venue especially by daylight for that special outing.The cuisine uses high-quality ingredients with a style and level that is a clear advancement on the mama-mia basics. Weather permitting, there's an adjacent al fresco space invitingly and expansively occupying an oversize balcony deck.           But Caprese's cuisine, since the whole set-up spread-eagled its ambitious wings two years ago, has consciously desisted from post-modern fare - this might soon change. Suresh Hinduja, Bangalore's leading cuisine impresario and a familiar national figure in the specialist circles of cutting-edge gastronomy, hosted a grand luncheon wherein Caprese's eager-to-please staff presented a special six-course meal of cutting-edge Italian cuisine. I had the privilege of being one of the select invited guests. Executive Chef Anurudh Khanna (who oversees the whole hotel's cuisine) and Chef De Cuisine of Caprese, Wasim Raja were assiduous in presenting to us the tastes and insights underlying the food while Resident Manager Rakesh Sethi shared his keen understanding of the industry's nitty gritty.    Chef Anurudh Khanna    (L) : Resident Manager  Rakesh Sethi   Even before the food, I very much enjoyed a wonderful cocktail "Her Hype" by the brightly smiling and talented mixologist Jayandran Anthony, which was a chilled exquisite blend of vodka, chenin blanc and the works, superbly presented in a tumbler-size steel bucket adorned with more designer frills.       Men At Work : (M) Mixologist Jayandran Anthony, (L) The Don    (L) Ila Naidu  (R) Shamira Ajani (Director of Communications)       The first two starters were a cool confident display of Italian umami - a boutique of mozzarella, tomato and parmesan with cameos by olives and aubergine.        A surprise Japanese cameo :       Technical acumen then came into play with melting-soft tortinos of mushroom, with mushroom crumble sprinkled over for texture while a burrata sauce formed the white base.      Good-quality grilled prawns marked the first meaty foray but the star of that plate was a shrimp flan, like a super-soft morsel of frittata. The expert touch of spices and fresh embedded prawns in that little cloud of starch created exquisite echoes of aftertaste.        The restaurant had a decent sprinkling of guests for lunch but from what I have seen of other city restaurants like Graze and Caperberry, it suffers from the same problem that afflicts all of Bangalore's nouvelle cuisine places - insufficient patronage. There is uncountable money in the city but regrettably, its cuisine-oriented customers are still hesitant to put Bangalore on the international dining map.    Cut to the mains : The vegetarian main of an 'Involtino' was a entry fit for a masterchef competition - so deceptively simple, yet challenging and elegant it was. Thin tender zucchini strips were wrapped around beautifully rendered aubergine in a rich core of fontina cheese, with creamy tomato sauce at the base. It was all so soft and agreeable you could feed it to a baby but it takes a discerning adult to appreciate the quality of its composition.      Moist, tender Indian seabass had a robustly crunchy crackling-like exterior, with a smooth sauce of saffron blending into mashed potato, my only quibble being that the acidic element needed to slice through those broad savoury waves, was inadequately supplied by lemon foam.       Deconstruction and stylish reconstitution informed the desserts. "Tiramisu" appeared as a galaxy compressed linearly. The central dark 'sun' was a chocolate sphere encasing the cream, while a long streak of biscuit crumble lined the whole set-up. The next dessert was even more enjoyable - deconstructed lime pie, with sharply tasty swirls of lemon curd intertwined with arcs of crunchy pastry.            This was a brilliant afternoon, in a glorious venue with special company and confident evolved cuisine. I hope these next gen offerings find a special section on Caprese's existing menu.          
    • It is interesting thing because tour & travel is necessary for all. Sometimes we fed-up with their work and then we need some mind fresher. I think Traveling is best thing to be happy.   Thank You, GhumakkarMasti
    • Complex discussion , Mr.Hinduja indeed had a "tagda" panel to keep him company !  
    • @Chef Hemant Iyer Hope your doing well ! yes this is a hilarious video !
    • The 2017 version : It was that time of year when Bengaluru A-listers from all walks of life — the film, social, corporate, fashion, literary, sports and arts circles — came together to celebrate the finer things in life. The stage was set for the Times Food and Nightlife Awards 2017, popularly known as the Food Oscars, to take place tonight at the ITC Gardenia, where the best in Bengaluru in terms of restaurants and hotspots will be honoured. The Times Food Guide 2017, Bengaluru, which has been anchored by Suresh Hinduja was presented by Star Actress Ragini Dwiwedi.  
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