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Found 122 results

  1. Curry Leaf Chicken is a delectable combo of fresh curry leaves and chicken. Karivepaku Kodi Kura is easy to make and the curry leaves add an extra oomph!
  2. Heritage Food

    Since early 1900’s, over 110 years since the Nayeem's/ Monem's built their Calcutta home, the legacy of their culinary skills and connoisseur habits still continue. The sprawling heritage building on Rawdon Street that still house some of the Nayeem/Monem brothers is almost a relic now, but years ago it used to be a throbbing epicenter of culinary delicacies that the East Indian Mughlai food is celebrated for. I captioned this as ‘Heritage Food’ because: although clone of this food is abundantly available in Calcutta's many restaurants, but the real, to die for is hard to come by unless it is from a family that has reared the art and conveyed its legacy through the times. The Khansamas are commendable too, they have lived there for generations, reposing their trust and faithfulness towards the family and preserved the legacy of the delicacies through times. Seher our hostess was on her toes all 3 hours of our festivity like a bee running errands to and fro the kitchen. The summer heat was no deterrent rather it boosted the desire to do complete justice to the spread. Jaffer took interest in explaining the history of all he prized skulls and stuffed heads of Tigers / Deers etc that adorned the walls. Especially the real big kill a 14' Foot Bengal Tiger which still looked majestic as it was. The spread was basic Calcutta Mutton Biryani sans the Egg though! Mutton Korma, Chicken Champ and Shammi Kebabs. It was just the right variety in wholesome quantity. Each item was a delicacy in its own right and one could say nothing but devour the perfection of the cooking and delicate flavours. Proof of the pudding can be seen in one of the snaps, that could be half a Kg of Meat bones!! It was one of those great evenings wherein I could not find any if’s or buts nor could I have said “had it been better this way or that way”, nor any such comment about the food, although being quite capable of doing it to a Michelin Star Chef’s spread.
  3. The Anatomy of a Murder

    Clarification- Title refers to pic, not article content       Garam Masala has its own umami...     Of all the photos I have put up, this is the first...now how do i put? Does Microwaving attest to the merit of one's own cooking? Anyway these chicken      nibblets have been flavoured with a masala of dreams -when it is judiciously used with salt it can make chicken a thing of finger-licking beauty. Alright i confess- the chicken masala was store-bought and i will desist from naming the brand lest i be accused of being a commission-swallowing tout but it is a superb mix. At other times I've also given the same treatment to the chicken with a pre-prepared mix of Thai spices - on the occasions when the proportions were right (with salt added) - a matter of trial and error before one figures it out - the result was again a gratifying success- I'd be happy to eat the same dish if it was produced by a good restaurant. The above plate ,as you can see, acquires a rather fetching glaze of the same spice mix ,and the heavens have decreed that this should be mopped up with bread and savoured.   Microwave cooking - and I say this proudly instead of shamelessly - is also healthier than pan-fried cooking, because the black char that the latter gives is the stuff of carcinogens. A recent TV program featured research that analyzed the reasons for higher rates of colon cancer among Caucasians in NZ as compared to the the Maori - in the the diet category, the former used more char-giving methods, thus unwittingly imbuing the food with more carcinogenic hydrocarbons ,while the latter used more steam-based methods of cooking. For both families and singles the world over, I (don't worry, i have a background in the study of health and disease- so I'm careful about what I say) suggest that pan-fried cooking be restricted to limited occasions- this of course is easier said than done - but it is better not to do it all the time. Apropos the microwave, I'll be accused of being lazy- i'm prepared to take that charge
  4. fried chicken kebab

    hello to all, i am going to share recipe of fried chicken kebab/chicken kadi(as it called here in CG) as it is a great starter ,try it & enjoy, all comments are welcome. [b]Ingredients:[/b] Chicken(boneless cubes) -1/2 kg, bamboo or metal skewers-5 nos(6” long), all purpose flour(maida)- 2 tbsp, chilly powder- 1/2 tbsp, paprika(kashimiri chilly powder)-1/2 tbsp, garam masala powder- 1 tsp, ginger-garlic paste- 1 tbsp, red food color-1/8 tsp, coriander powder- 1/2 tsp, cumin powder- 1/2 tsp, lemon juice- 1/2 tsp, salt- 2 tsp, oil for deep frying. [b]procedure:[/b][list=1] [*]Mix all ingredients very well & add chicken pieces in it, coat well [/list] & keep for marination 1-4 hrs.[list=1] [*]When ready, put chicken pieces on skewers. [*]Heat oil, deep fry chicken pieces, remove, garnish with onion & lemon wedges [/list] & serve along with mint chutney. [b]Infos:[/b][list=1] [*]Use enough oil so that chicken pieces get submerged in oil while frying, it [/list] ensures uniform cooking.[list=1] [*]Just when chicken pieces are put in hot oil, keep gas stove at high, it helps searing [/list] of chicken(retaining of moisture to keep it soft& juicy), then after equal searing reduce gas stove for further cooking.
  5. SHHESH TAVOUK

    [img]http://www.gourmetindia.com/recipe/img/re_geo2.jpg[/img] [b]Ingredients:[/b][list] [*]175 gms Boneless chicken cubes [*]80 gms Onions [*]100 gms Green & red peppers [*]10 gms Garlic [*]50 gms Yoghurt [*]Salt & pepper to taste [*]10 ml Worcestershire sauce [b]Method:[/b] Make a marinade of the yoghurt, finely chopped garlic, Worcestershire sauce & the seasoning. Marinate the chicken & dices (1 inch dices) of onions & peppers for about half an hour. Put the chicken onto skewers alternating with one piece of onion & peppers. Grill the chicken on an oiled hot plate for about 15 - 20 mts. Cover the chicken with a frying pan/lid to ensure thorough cooking. Remove from hot plate & pull out the skewers. Serve with garlic mayonnaise. [/list]
  6. Ok I live in Florida, and I love cooking. I am pretty sure this question has been asked thousands of times. Can someone please explain to me "How do you make a simple curry chicken dish" What ingredients do you need , etc etc. My family is a family size of 7 and we cook alot. But we also get tired of eating the same things after awhile. I have always loved the way curry chicken taste. My family also loves it also. From the times I have tried to make it, it has just not come out correct. Please I am in need of guidance. If there is a walkthrough or a video or just some advice from members here, we would really appreciate Thank you in advance
  7. This is my first attempt in using Chinese sichuan peppercorns in Indian chicken curry. Few days back I brought one packet of whole sichuan peppers from Asian grocery store, tasting it raw was quite strong experience. It kicks multiple taste sensations and makes you very uncomfortable. It is not spicy but strong enough to numb your tongue for 15 minutes, intesity reduces slowly. I love sichuan pepper infused chinese curries from restaurant and they are very addictive. This recipe is of routine nature but sichuan peppercorn infused spice blend makes difference in the taste and aroma of the chicken curry. If you decide to use sichuan peppers in cooking do taste one single raw pepper to feel the shaking experience. Now I have included Sichuan peppercorns in my Garam masala pantry. [img]http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_90160.jpg[/img] [u][b]Ingredients :[/b][/u][list] [*]2 lb - Chicken breasts cut into 1 inch cubes (whole chicken with bone in pieces is much better.) [*]2 large onions - finely chopped (3 heaped cups yield) [*]2 inch - Ginger piece crushed to coarse texture [*]7-8 Garlic cloves - crushed to coarse texture [*]1/2 cup - Fresh chopped cilantro [*]2 Tb.spoon cooking oil [*]2 inch long - Cinnamon [*]2 inch long - Bay leaf [*]1 Tb.spoon - Kashmiri or good red colored chili powder or grind 5-6 byadgi chillies with below given spice blend. [/list] [u][b]Spices for Home ground Garam Masala spice blend :[/b][/u][list] [*]1 heaped T.spoon - corriander seeds [*]1 heaped T.spoon - fennel seeds [*]1 T.spoon - Cumin [*]8 cloves [*]1/2 star anise - 3-4 petals [*]5-6 Kabab chini [*]5-6 Nagkeshar [*]12-15 whole sichuan peppercorns (you can add few more for strong kick) [/list] [img]http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_6020.jpg[/img] [left][u][b]Recipe for preparing Curry :[/b][/u][/left] [list] [*]Marinate chicken lightly with salt. Cover and keep it aside. [*]Combine ginger and garlic - grind to dry coarse texture. [*]Heat 2 tablespoon oil in a thick bottomed pot ( 3-4 quart size ) Drop in cinnamon stick and bay leaf, sizzle for 15-20 seconds. Add finely chopped onions in the pot, saute over medium heat until they get transparent and soft, about 8-9 minutes. [*]Now add dry coarse mixture of fresh ginger and garlic. Saute for 2 minutes over medium low heat. [*]Then add home ground Garam masala spice blend. (save 1 tsp for later stage) Mix well, saute for 2-3 minutes over medium low heat. [*]Partly puree onion-spice mixture by using immersion blender, before blending move cinnamon stick and bay leaf to one side of the pot. In absence of immersion blender scoop out half onion-spice mixture and grind to fine paste, add it back to the pot. [*]Now add salt marinated chicken pieces, red chilli powder, salt. Combine well, turn the heat to medium low, cover with lid and allow to cook for 8-9 minutes. Make sure pot has enough steam water generated and meat is not sticking to the bottom, stir occasionally. [*]Sprinkle in reserved one tsp spice blend mixture, 1/4 cup chopped cilantro leaves. Taste and adjust salt level. I kept thick gravy but if you wish to have more gravy then at this point add 3/4 cup water. Cover with lid and continue to simmer over medium heat for another 10-12 minutes, stirring occasionally. [*]Lower down heat to low, remove lid, continue simmering for 7-8 minutes. Shut off the heat. Add remaining chopped cilantro. Let curry rest for few hours before serving warm with rice or roti. [/list] [u][b]Note : [/b][/u] I used sichuan peppers for the first time so added only 15 peppercorns. It brought mild aroma and taste. You can add 10-12 more for deeper effect that means you will be getting after taste sensation mostly on the tip of your tongue for few hours. You may not like to eat raw sichuan peppers but relishing sichuan pepper infused curries is very different experience. Peppercorns are powdered and roasted while cooking also combination of onion+Garam masala further reduces intensity of szechuan peppers. In my observation when they are used in Chinese cooking with lot of whole red chilies and chili oil, intensity is felt stronger. Sichuan pepper infused chinese curries are very tasty and addictive. This curry will taste better if you cook with whole chicken or red chicken meat pieces. You can expand your imaginations to cook various vegetarian and non-veg curries, pickles with sichuan peppers. I have cooked sweet and sour Baingan/Vangi/Eggplant subji, it was [url="http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_13540.jpg"]super delicious[/url]. [img]http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_155860.jpg[/img]
  8. My Creations In Austin Texas

    Since my creations are in Market, I can now post in here as a chef......!! Friends, I am logging in after a long time. I am working at an Indian Grocer in Austin TX having their own restaurant. I just wanted to share my entry into bulk preparation of Thalipeeth Bhajni, Upvas chi bhajni, Sambar Powder, Rasam Powder, {Mysore and Madras Rasams} Biriyani/Pulao Masala Powder, Idli Podi Gun Powder Curry Leaf Chutney powder (Kariveppilai podi) Instant Upma mix, Instant Coconut chutney mix, Puliogare Gojju Biriyani Paste Bisibele bhath paste Tetuler Chutney Inji-Puli chutney Madurai Muniyandi Vilas chicken curry paste, Kesari Milk Masala , I have introduced all the above items to their racks and I am glad to report here that I have received rave reports from customers. Best thing is that my boss is highly pleased. Wish me luck friends. Hemant Trivedi Anyone willing to check out, may visit Face Book page as under. GANDHI BAZAR AUSTIN TX
  9. Sunday Brunches at star hotels are a declaration of the hotel’s culinary competence and going by this axiom I can say that the newly opened Movenpick Hotel is going to take the eating-out scene of North Bangalore by storm. If you are driving from Hebbal to BEL circle, the hotel building is visible on the left as you go past BEL circle. You can sense the warmth and competence in the service staff, in the demeanor of the valet driver to the expatriate General Manager. The Brunch is laid out in the all-day dining restaurant called “My Place”. The hotel also boasts of a highly recommended Italian restaurant – Mezzaluna, where the décor is a delightful potpourri of Milan’s fashion and relives the period of Rennaisance. Seafood counter [img]http://www.gourmetindia.com/uploads/gallery/album_37/gallery_4071_37_40084.jpg[/img] The brunch revolves around diverse cuisines including Italian, Indian, Thai, Middle Eastern and Japanese. The cold cuts and cheese counter has some of the finest selections from across the world. I loved the fresh mussels and scallops with a dash of lime and there were other tidbits like the watermelon salsa. My wife drooled over the smoked Norwegian Salmon and the French Champagne, a match made in heaven. The al fresco area was designated for the grills; the chef was churning out fresh, mildly spiced perfectly cooked Tiger Prawns. I would generally give the Indian fare a miss in this kind of a setting but the aromatic Chicken Biryani caught my fancy and tried a bit which was made with choicest basmati rice and cooked with utmost precision. We also liked some selections from the Sushi Counter. [img]http://www.gourmetindia.com/uploads/gallery/album_37/gallery_4071_37_24389.jpg[/img] and some juicy Roast pork [img]http://www.gourmetindia.com/uploads/gallery/album_37/gallery_4071_37_31758.jpg[/img] The desserts were innovative - Rasmalai in thick coffee sauce was the pick from the Indian section and Passion Fruit Panna cotta from the European lot. There were so many options, that it was impossible to try out all. [img]http://www.gourmetindia.com/uploads/gallery/album_37/gallery_4071_37_7364.jpg[/img] Priced at Rs 1700/- inclusive of unlimited foreign liquor, wine and champagne, I can safely say this is the best VFM Brunch in Bangalore. Service was just perfect and our champagne was replenished with promptness. A pleasant band was playing some peppy numbers and later the F&B Manager himself took charge of entertaining the guests and sang few popular hits. [img]http://www.gourmetindia.com/uploads/gallery/album_37/gallery_4071_37_42461.jpg[/img]
  10. Visited Casa Piccola - Residency Road , Bangalore after a long time. Same ambiance and great Italian food that pleases the Indian palate ! A-14, Devatha Plaza 31, Residency Road Bangalore – 560025 Tel. 22212907/41101888 The Menu [attachment=3313:Casa_Piccola (1).jpg] [attachment=3314:Casa_Piccola (2).jpg] Started with the Spicy Coriander Soup , one of the best i have had , could taste potato there as well ! [attachment=3315:Casa_Piccola (4).jpg] Main course - Chicken Parmigiana , Tender Boneless chicken crumb fried with mozzarella . Italian tomato sauce & cheese with mashed potatoes The Mashed Potatoes were fantastic , similar to the discussions & recipe here [url="http://www.gourmetindia.com/topic/1967-mashed-potatoes/"]http://www.gourmetin...ashed-potatoes/[/url] , so was the tender Chicken all in all the combination was incredible ! Loved every bit there . [attachment=3316:Casa_Piccola (6).jpg] Desserts ! Crepes Disney [attachment=3317:Casa_Piccola (8).jpg]
  11. Shitakke, Bangalore

    This Diwali afternoon we wanted to try out a new fine dining restaurant and the one that was hovering our mind was the newly open Shitakke at Bangalore Central Mall, Bellandur, ORR. The signage directed us to the 6th floor. Upon entering there was a cozy waiting lounge, unseen these days in most restaurants. We took to the dining space; it absolutely gave an Oriental feel with a colossal statue of Buddha fringed by the afternoon buffet. But we wanted to try their signature dishes and ordered al a carte of the best churns of the kitchen as suggested by the chef. The menu included 60 percent Chinese dishes and rest was a mix of selected dishes from Japanese the Indonesian archipelago. Entrée was a Tom Yum soup which was rather bland the spicy sour feel which makes me invariably sneeze went amiss. This could be attributed to some of the essential ingredients like Kaffir lime leaves and galangal being substituted by local replacements. Next in the menu was their signature dish shitake tiger prawn. They served large prawns which were succulent but the flavor somehow did not have an identity. Following which we had a crispy Baby Corn, which was tangy and crisp to perfection. I would recommend this as the baby corn was rightly spiced and not batter fried. The main course constituted of Koithio(flat noodles) which at the most passable with the exotic vegetables. Alongside came the steamed chicken with shitake mushrooms, it was juicy and just rightly cooked. There was an overwhelming flavor of shitake which could have been minimized. Next, we were served with steamed rice served and Indonesian fiery prawn curry. The prawn curry looked as well tasted similar to prawn green thai curry, I could not have distinguished it if not mentioned. I could not find the “Fiery” taste which probably was subdued by the coconut milk. This dish could have been better presented and flavored, considering Indonesian cuisine has an influence of aromatic spices. The desert served was apple fritters. I am not a great patron of far eastern deserts so the sweet dish could have been well avoided. The place could be a better option for buffet spread , they need their menu streamlined and may be overhauled.
  12. Nandos Bangalore

    I've eaten quite a few times at Nando's Canary Wharf, London outlet. The peri peri chicken was very interesting but prices were a little on the higher side if you compare it with any other quick service chains. Since the time Nando's started in Bangalore, I was keen to visit the restaurant. Unlike the Canary Wharf outlet, I didn’t find any of the authentic African pots donning the walls. Rather unusual was the selection of wall pictures, which I think was randomly picked otherwise ambience was near perfect, with an outside patio for smokers in the first floor. Service was swift and non-intrusive. [b] [size=4][font=verdana,geneva,sans-serif]Poncha Zurra Tinto[/font][/size][/b] [size=4][font=verdana,geneva,sans-serif][color=#1F497D]Coke infused with pomegranate syrup, cinnamon and ginger with slices of orange and apple[/color][/font][/size] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_121835.jpg[/img] [b] [size=4][font=verdana,geneva,sans-serif]Madeira Red[/font][/size][/b] [size=4][font=verdana,geneva,sans-serif][color=#1F497D]Sweet, fizzy , pomegranate lemonade made with sprite and finished with a sugary rim[/color][/font][/size] [size=3][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_10869.jpg[/img][/size] For Starters we ordered Couscous salad (Peri-olives, garden fresh tomatoes, cucumber, sliced pepper and coriander leaves with couscous served on a bed of mixed lettuce with chicken breast slices). The salad was simple and light. The mild sauce of herb and lemon complimented the bed of hummus. Petisco platter ( Non veg): A traditional Portuguese platter of flame-grilled mini chicken thighs and chicken wings served with Peri-naise, Mediterranean style olives as well as Peri-Peri hummus with pita bread. The pick of this platter was the olives. Upon enquiry we found that the olives were soaked in an emulsion of mixed herbs, red wine vinegar and extra virgin olive oil. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_70590.jpg[/img] For the Main Course we ordered a Quarter chicken Meal: quarter chicken grilled to perfection served with rice, potato wedges and coleslaw. The chicken was nicely done and had extra hot peri peri sauce. The extra hot peri peri sauce is easy for those palates which have tasted spicy andhra chilly chicken or north east roast pork with jolokia peppers. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_93956.jpg[/img] Espetada Rustica: Flame grilled chicken thighs stuffed with sun-dried tomatoes, skewered with red onion served with portugese bolo bread and Bay –leaf butter and roasted vegetables. The roasted tomatoes and chicken combination worked well. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_62452.jpg[/img] We ordered quite a few Desserts but hardly finished any of them: Traditional portugese pastry(Puff pastry swirls topped with custard), Caramel cheesecake: (Buttery biscuits and Muscovado sugar smothered in rich and creamy caramel), Lighten up chocolate cake( nice and light but nothing exceptional), Chocolate crunch roll( Milk chocolate mixed with crunchy biscuit bits). Caramel Cheesecake, predictably had a lovely taste of toffee. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_101429.jpg[/img] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_94006.jpg[/img] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_66181.jpg[/img] Overall, the peri peri chicken tasted the same as I had tasted earlier. The meat was juicy and portions were generous. But all the chicken dishes tasted very similar as they would have used the same sauce, the variations are in the form of accompaniments. They also serve alcoholic beverages and few mocktails. The only cocktail on the menu is Whiskey Sour Mash. You should go ahead and try this at least once and who knows you may become a fan for a lifetime. The Operations Manager told us he is working with the same chain for last 7 years. That is a lifetime in F&B business !!
  13. We decided to try Nando's Chicken on a weekday evening but landed up in this wonderful restaurant next door. When I saw the dimly lit signage near the entrance, I didn’t expect much from the food or ambience. The reason we stepped in was the thrill of experiencing a new cuisine. A narrow flight of stairs transport you to the Arab world. Though the manager tried his best, I can safely say “ambience and service is not their strong points”. We sat outside, overlooking Church Street which was refreshing. We ordered Joojejlohmi (succulent chicken breast kebab served with grilled veggies), hummus, zersh pulao, some chicken gravy and Nans. Hummus and Nan arrived almost immediately. Appreciating Hummus is an acquired taste but bits of olive and a good appetite, sometime make bland food taste interesting. The Chicken Kebab is one of the best I had in Bangalore, it’s not your usual spicy tandoori chicken. Kebabs are mildly spiced but the freshness of the meat makes all the difference. The highlight of the evening was the pulao, subtle flavours, dried berries and best quality saffron and basmati rice. It came with a non-descript tomato based Chicken gravy but again the quality of chicken was awesome. The total bill including softdrinks was around Rs 800/- . This is significantly lower than Sufi, Koramangala which also serves similar cuisine. Parking is for you to find in the lanes of Church Street. The clientele is mainly expatriates and NRI’s who have lived in that part of the world and grew a likening for the local cuisine. In the true Bangalorean spirit, drop your inhibitions to try something different this weekend. ---Also posted in Burrp
  14. Shao Bangalore

    On 24th September evening, we enjoyed a lovely dinner at Shao, Hotel Park Plaza, near Marthahalli Bridge. Being inside a Star hotel, you are saved from the pangs of parking your vehicle. The restaurant is located in the first floor of the hotel, next to two other restaurants. The ambience was modern and elegant. The high ceiling and the open kitchen added to the vibrant milieu. We were greeted well and seated promptly at a place of our choice. We gave the drinks a miss and ordered for Tom Yum Soup and Prawn Dim Sum. To our surprise, while we were waiting for our soup, we were served with complimentary vegetable dim sum and Chinese tea. The dim sum was bursting with flavors and the tea tasted of herbs but seemed extremely healthy. The Shrimp Tom Yum was one of the best which I tasted in Bangalore better than Benjarong. The Prawn dim sum was served with a ginger and peanut sauce, even though we didn’t like the dip the dumplings were succulent. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_45565.jpg[/img] The main course was Hsin Ching Chowmein and Gaipad Khing Chincken (Thai Style). The noodles tasted more like my neighborhood joint but had loads of fresh spring onions and other vegetables. The Thai style Chicken was the highlight of the evening. It consisted of all the delightful Thai flavours of lemongrass, Galangal, Kaffir Lime leaves and Thai Chilies. We could taste all of these but none overpowering the presence of the other. We were too full for any desserts. Service was prompt and non-intrusive. We loved that food arrived at well-paced intervals. The total damage including tip was Rs 2000/- which I think is very reasonable considering the place and the food. This part of the town can now boast of a good far eastern restaurant. .... posted also in Burrp
  15. Durga Pooja festival in Bangalore

    About 4 lakh Bengali citizens of Bangalore wound up the Durga Puja celebrations. The Ulsoor Bengali association had set up their Pandals at Gayathri Vihar - Palace grounds. Member Raunak took me on a guided tour. Maa Durga, slayer of demons [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_52037.jpg[/img] From another location at Indiranagar [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_132512.jpg[/img] A [url="http://en.wikipedia.org/wiki/Baul"]baul[/url] singer greeted us. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_38310.jpg[/img] and off to the food [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_131679.jpg[/img] The classic Luchi and Aloo [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_86163.jpg[/img] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_168770.jpg[/img] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_75056.jpg[/img] This was one of the bigger and better managed stalls [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_113394.jpg[/img] Moghlai Parotha [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_29907.jpg[/img] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_104894.jpg[/img] Egg Roll [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_85782.jpg[/img] Kasha Mangsho/Mutton Curry. The meat had been rendered perfectly, could have done with less oil though. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_143006.jpg[/img] Mutton, Chicken, Prawn, Fish and vegetable chop with Kashundi. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_134383.jpg[/img] Malai Prawns Chingri [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_17659.jpg[/img] Shorshe Hilsa - almost over! [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_99938.jpg[/img] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_120839.jpg[/img] Every bit a Bengali! [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_116971.jpg[/img] Raunak, Please weigh in here with your comments.
  16. Smart Alec Questions

    Wanted to start a Topic about some smart Alec questions we may have , funny down right obnoxious or sarcastic humor specific to food , restaurants etc. From the Dictionary [quote]smart alec noun know-all (informal), wise guy (informal), smarty pants (informal), smarty boots (informal) Don't be such a smart alec. All right then, if you're such a smart a***, have you got any better ideas? adjective cocky, arrogant, conceited, brash, swaggering, egotistical, cocksure, overconfident, swollen-headed, full of yourself a fortyish smart-alec TV reporter I can do without your smart-a*** comments, thank you.[/quote] My Question . Why wont restaurants give even number of pieces of a particular dish if there are Two at the table ? I order for Chicken tikka for 2 and i get 7 pieces on the plate ! Should they be smart , or i am being a smart a***
  17. [size=4][font=verdana,geneva,sans-serif]BRUNCH ‘N’ MORE –THE GRAND SUNDAY BRUNCH[/font][/size] [size=4][font=verdana,geneva,sans-serif]The ITC gardenia’s brilliant idea of combining the Lotus Pavilion, Edo and the Cubbon Pavilion for the Sunday brunch is the perfect way to unwind; an opportunity to indulge in a leisurely afternoon with family & friends. So off we went - 6 adults and some bacchas.[/font][/size] You enter the lobby and continue on to the Lotus Pavilion where we spent the first half of our brunch. [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_43703.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Children & young ones were invited by the Hotel’s Kids concierge team to participate at the Pavilion art camp. Some of them were decorating crunchy cookies at the ‘Gardenia budding chef's cookie nook’. [/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_66897.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Let me admit that I am new to Japanese cuisine so for me it was a culinary adventure! And a most pleasant one too, however thanks to Suresh's insistence of delaying lunch inordinately; I was ravenous by the time we started![/font][/size] [size=4][font=verdana,geneva,sans-serif]We had a selection of some innovative cocktails from this Bar mounted on a trolley and coming to your table! SO if you drink Fast enough, or there are enough of you at the table The Trolley Parks there and doesn’t move away![/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_23038.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_6288.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Shashi had a 1/2 yard Beer till the Mojitos and Martinis made their appearance.[/font][/size] [size=4][font=verdana,geneva,sans-serif]Mojito Superbly made- except for the fact that they were served in Huge glasses![/font][/size] [size=4][font=verdana,geneva,sans-serif]Curry Leaf Mojito Simply put SUPERB! Had never tried this combination before. Very creative and well done. Especially if you Don’t like your cocktails sweet ~ like me![/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_38169.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]This was followed by:[/font][/size] [size=4][font=verdana,geneva,sans-serif]Green Apple Mojito[/font][/size] [size=4][font=verdana,geneva,sans-serif]Vesper Martini[/font][/size] [size=4][font=verdana,geneva,sans-serif]Sapphire Martini[/font][/size] [size=4][font=verdana,geneva,sans-serif]Silver Bullet perhaps the best Martini I’ve ever had the pleasure of tasting. All created (dreamt up!!!) by 27 year old Akshar who is a very good Bartender at the Lotus Pavilion at the Royal Gardenia.[/font][/size] [size=4][font=verdana,geneva,sans-serif]And just when we thought we'd had enough, Akshar brought me another martini which I tasted and asked Suresh to identify the mystery ingredient. He gasped and said, " Och! this is peat" . And so it was... a peat martini made with a dash of Laphroaig ! [/font][/size] [size=4][font=verdana,geneva,sans-serif]With some reluctance we broke away from the Martinis and explored around.[/font][/size] [url="http://www.gourmetindia.com/topic/134-biryanis-and-pulaos/"][size=4][font=verdana,geneva,sans-serif]Biryanis & Pulaos[/font][/size][/url] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_176450.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Some of the ladies made good use of this Chat station[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_38507.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Appams made to order![/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_121408.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Then we shifted to the EDO restaurant where Suresh went trigger happy with his Camera. [/font][/size] [size=4][font=verdana,geneva,sans-serif]Let me admit that I am new to Japanese cuisine so for me it was a culinary adventure! And a most pleasant one too, however thanks to Suresh's insistence of delaying lunch inordinately; I was ravenous by the time we started![/font][/size] [size=4][font=verdana,geneva,sans-serif]At the Sushi counter[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_43258.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]More Sushi[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_96934.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Assorted stuff waiting to be grilled at the Robotayaki[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_138674.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Sashimi was served on our table[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_97477.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Now this I really liked[/font][/size]- Robatayaki grilled prawn/ebi [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_145165.jpg[/img][/font][/size] Another selection from the Robatayaki - [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_9683.jpg[/img][/font][/size] breaded chicken cutlet [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_56737.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]and the whole spread! As you can see Akshar the barman is'nt letting go of us so easily[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_123875.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]So frankly while I found all the many dishes offered to us to be excellent, the simple Fried Rice and Tamago yaki and Kani salad; along with the Jagaimo (Potato) salad, appealed to me the most; along with them the Ebi prawn and Gyu maki (tenderloin) also grabbed my attention. [/font][/size] [size=4][font=verdana,geneva,sans-serif]Executive Chef Madhu Krishnan & her culinary brigade have pulled off a neat trick with this huge smorgasbord.[/font][/size] [size=4][font=verdana,geneva,sans-serif][i]Brunch N More[/i] is a truly overwhelming offering across ITC Gardenia’s culinary landscape, encompassing Lotus Pavilion, Cubbon Pavilion & EDO [/font][/size][indent=1][size=4][font=verdana,geneva,sans-serif]Brunch N More – Grande’ at Rs 1950++[/font][/size][/indent][indent=1][size=4][font=verdana,geneva,sans-serif]Brunch N More Super Grande’ at Rs 2500++( CHAMPAGNE BRUNCH)[/font][/size][/indent][indent=1][size=4][font=verdana,geneva,sans-serif]Kids under 12 years – Rs 1000++[/font][/size][/indent] [size=4][font=verdana,geneva,sans-serif]Available from 12.30 pm – 3.45 pm every Sunday[/font][/size]
  18. How Chinese food came to India

    A Slow Wok To China A cuisine that has spread like a virus all over India (and the world), Chinese food finds it's way on the most traditonal Indian restaurants. Fastidious Mughlai menus now include a Chinese section with improvisations such as Paneer and Chicken Chilli. Kolkata's once-bustling Chinatown- Tangra was the first stopover for migrating Hakka Chinese who manned the Tanneries of the bustling leather trade. Makes sense, when you realise that leather can come from some animals which have cultural taboos. Their young generation, reluctant to be in the leather or restaurant business have now migrated to developed countries. The restaurateurs have smartly adapted their cuisine and made it more delectable to the Indian palate. It is now possible to get your Indo-Chinese fare in USA and UK ! How do you generalise into one culinary definition, the cuisine of an area so large it spans the entirety of Western Europe? It’s a tedious task, which gastronomes can spend hours in the kitchen over. Chinese food is as diverse as the people it represents, with cooking having occupied a lofty position in its culture throughout history. With several Chinese emigrants to India hailing from the Canton region, it is often assumed that Cantonese cuisine is Chinese food epitomised - a gross misconception to say the least, if at all, Chinese fare in India has now been Szechaunized. As any Chinese food aficionado will explain, there’s a lot more to this delicious fare than spring rolls, sweet corn soup and fried rice. China has several types of cuisine, based loosely on geographical area. Join Gourmet India on the culinary tour... Cantonese Cuisine “ In Canton the Chinese fondness for snacks and small eats reaches a kind of apotheosis” Canton is an area of lush tropical climate resulting in a wide range of ingredients being available to Cantonese cooks who are known to be fastidious about freshness and preserving natural flavour. Stir-frying, steaming and roasting are common cooking methods, allowing foods to retain natural taste. One of Canton’s greatest contributions to Chinese cookbooks is however dim sum. Literally translated to mean ‘touch your heart’, these tasty little morsels are a relatively new addition to the well-seasoned culinary scene and are fervently consumed as families and friends gather for the ritual of yum cha or drinking tea. Traditionally served by girls singing songs of praise for the delicacies they carried, it is now served on trolleys piled high with dim sum and a sign indicating what’s on offer. Since the 10th century, the Cantonese have acquired a dim sum repertoire of around 2000 snacks that can be divided into four groups – steamed, variety foods such as parchment chicken, fried items and desserts, served at lunchtime – often as early as 10am and continuing till late afternoon. These tiny bites that delight the palette and capture the imagination are a quintessential part of Cantonese cuisine complimented perfectly with copious amounts of well- brewed tea. • Canton Bites – Dim sum, shark’s fin soup, fried rice, stir fried garoupa, roast pork Szechuan - Some Like It Hot The flavours of the land locked mountainous Szechuan region in western China are well known in kitchens around the world. The liberally used Szechuan pepper gives this delectable cuisine its characteristic spicy undertones and a mass Indian following. Our link goes further back though and the chilli pepper was thought to have been introduced by Indian missionaries travelling along the Silk Route. Today it’s an indispensable part of this cooking. Also known as pepper flower, fagara or peppercorn, the spice that makes this food what it is, is not pepper at all. Instead the reddish brown fruit – one of the ingredients in five-spice powder is a berry that comes from the prickly ash tree. Not all Szechuan cooking will burn your taste buds either. Garlic, ginger and fermented soybean is also used, making Szechuan food all that it is. • Szechuan Bites – Kung Pao chicken, mapo dofu, smoked duck Shangdong Spread A typical Shangdong spread is defined by its emphasis on aroma, freshness, crispness and tenderness. Comprising of Jinan and Jiaodong cuisine, shallots and garlic are used liberally in seasonings while soups such as Birds Nest – made from swallows nests cemented by the birds own saliva is a popular delicacy, loved by many but a rather bland overpriced fare to others. Deep-frying, grilling and stir frying is common in Jinan cooking while delicately prepared seafood is a Jiaodong speciality. • Shangdong Bites – Birds Nest soup, yellow river carp in sweet and sour sauce Peking Fare “Anything that walks, swims, crawls or flies with its back to the heavens is edible” Take your pet to the Chinese capital and as the rumour goes it will probably end up as the entrée on the next table. Yes, they do eat dog here but then again in some parts of France horse-meat is de rigeur. There is plenty more to sample however and the cold harsh climate means that solid nourishing fare like steamed dumplings, lamb, salted pickled cabbage, pancakes and soothing hot pots are popular. Hot pot diners simply select morsels of prepared raw food from pates around the table, place them in the pot, wait for them to cook, fish them out of the soup, dip them in the sauce and eat them hot, fresh and tender. Wheat rather than rice is the staple grain and noodles made from wheat flour often constitute for a main meal, while the use of vinegar and garlic is common. • Peking Bites – Mongolian hot pot, lamb with scallion, chicken with walnuts Huaiyang Food This cuisine is renowned for its seafood and soup, which according to a saying is so clear that you can see the bottom of the bowl. Sweet, freshwater and saltwater fish, shellfish and crab are popular ingredients prepared by simmering, boiling or baking in earthenware pots over a low flame. The delicious Beggars Chicken baked in lotus leaves in a clay pot is also cooked in this way and according to legend got its name when a thief wrapped a stolen bird in clay, baking it in a hole in the ground. Peanut oil and lard are the main cooking mediums. • Huaiyang Bites – stewed crab with clear soup, Liangxi crisp eel, Beggars chicken Shanghai Noon “The flavours are only five in number, but their flavours are so various that one cannot taste them all” Shanghai is the gastronomic capital of China; its cuisine distinguished by the use of heavy and highly flavoured sauces. Cooked in deep fat and soy sauce, the food is highly palatable and retains its flavours. The red cooking process whereby meat is slowly simmered in dark soy sauce resulting in a reddish tinge in the final dish is a common cooking technique as is braising, stir frying, deep frying and pan frying. Vegetarian cuisine is also developed and chefs are known for the skills in taking vegetables, diced mushrooms, fungus and bean shoots and turning them into culinary masterpieces. • Shanghai Bites – red cooked chicken, stir-fried mushroom and bamboo shoot Best of the Rest – Hunan, Fujian and Anhui Defined by its thick pungent flavour and liberal use of chilli pepper and shallots, the appetizing Hunan cuisine is prepared by simmering, stewing and steaming, with most dishes having a hint of sour and spice flavour. In the Fujian province seafood appears over and again, often prepared in a sweet and sour form or with a pickled taste to it from marinating in wine. Chefs from Anhui focus their attentions on temperature in cooking and are good at braising and stewing. Ham is often added to improve taste and sugar candy to better freshness. Dishes are often stewed in brown sauce with a stress on heavy oil and sauce. • Stewed Snapper and braised Pigeon. According to a Chinese proverb food is the first necessity of the people. The Chinese savour their food and eating is an art in the Red Kingdom. Their chefs are experts at extracting the essence of flavour and a great emphasis is placed on freshness of the ingredients no matter where you are. India has not been immune to the invasion of Chinese restaurants. There are however only a few that specialise in regional fare. The next time you find yourself eating Chinese, notice that the menu includes a variety of dishes from all over the country. This way instead of liquidating your life savings and annual leave in an effort to cover the vast expanse of land that is China to satiate your love for Chinese food, you can simply nip into your favourite Chinese restaurant and come out equally satisfied.
  19. ALOFT Have you been ALOFT recently? No I’m not asking if you’ve been high! I Am asking if you’ve been to the new Starwoods hotel, quaintly named the Aloft? It’s in Whitefield. Yes another one in Whitefield! Getting to be quite a popular Hotel destination our ex-sleepy Whitefield. This one is a great space described by them as a, no-walls, no-limits space! It is very Modern. And the Lobby is really large! This also houses a completely new and unique kind of restaurant called GRAB! Wherein you order a bite and either Grab it on your way out or going up to your room! Or you order something from Grab’s Menu and grab it on your way! Not Krazy actually, very well suited for the business traveler. But if that’s Not your ‘thing’; and you still want to sit in a restaurant; there’s this really cute and beautifully done – in Blue and White mainly (see the pix by Suresh Hinduja) – Mediterranean place called ESTIA. Now Estia and all the other, noshing places within and without i.e. at the poolside, or at the puzzlingly named Bar W XYZ (You figure out why it’s named that!) are overseen food-wise by their Exec.Chef – Suresh Babu who is a really sweet, quiet gentleman who has worked all over the world but is essentially from Namma Bengaluru! Vastly experienced of course and very knowledgeable. He invited 6 of us to a Chef’s Table sit down dinner at Estia the other night. It was a delight. One of “us” turned out to be a vegetarian! Chef was not at all fazed. This gentleman has expertise in French, Italian, Mexican and Mediterranean cuisines; not to mention his Indian varieties and especially Kannadiga dishes if you’re inclined towards them. Of course you’ll have to give him a bit of notice for them. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_7834.jpg[/img] The Aloft aims (very high) to please. Of Course the Pun IS Intended!!! But more importantly it succeeds. Now, rather than torture you with a dish by dish description of what we tasted (Hah! Euphemism that!). I’m going to give you our evenings Menu. Let it suffice to say that ALL of it was Terrific! You’ll either have to take my word for it or better still go and check it out for yourself. Oh! By the way did I mention that this place being Hossa (New) is so reasonably priced; in every aspect, at the 5 Star level; as to be almost unbelievable . So. Here’s what we tasted: Starting off with Mezze [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_6096.jpg[/img] ARANCINI DI RISO CON RICOTTA(Rice balls, filled with ricotta and herbs and crumb fried) PATATAS BRAVAS(deep fried potato cubes tossed in a tomato, chilly and paprika sauce) CHEESE BOREKS(Filo cigars filled with cheese, spices and deep fried) GAMBAS AL AJILLO (Garlic prawns, pan sizzled, served with chilly mayo) To die/kill for! MEDITERRANEAN CHICKEN TAPAS (Garlic and lemon scented grilled chicken bites) ALBONDIGAS(Spanish meat balls served on a tomato and basil sauce) [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_39391.jpg[/img] AUBERGINE PARMAGIANO(Grilled aubergine, topped with tomato and béchamel and baked) GRILLED RATATOUILLE(Skewers of garden fresh vegetables, topped with a spicy tomato salsa and served on a bed of rice) [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_45547.jpg[/img] RISOTTO ALLA FUNGI(Made with Arborio rice, white wine garlic and mushrooms) – simply superb. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_33448.jpg[/img] MOROCCAN CHICKEN TAGINE(Casserole of chicken with preserved lemons and olives, cooked in the traditional tagine) TOGA WRAPPED TENDERLOINS (Medallions of tenderloin, wrapped in filo pastry with spinach, feta and herbs) GAMBAS PIL PIL (King prawns in chillies, garlic, paprika and olive oil) SEA BASS ENCRUSTED WITH EGYPTIAN DUKKAH SPICEMIX [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_107327.jpg[/img] Trio of : MOUSSE AU CHOCOLATE(Chocolate mousse, specialty of the house) And a Speciality it truly is!, TIRAMISU, MOHALABIA (Moroccan delicacy with milk, sugar, ground rice , almonds, rose petals and rose water) [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_75324.jpg[/img] And mind you we did a sampling. Listen the place is brand new and it’s already getting very well known in the Whitefield Techy space. These ludicrously low prices which they’re offering you right now are not going to be there forever. Make up a nice big gang of your buddies from office and Go- Quickly!
  20. Feast at the Sheraton Bangalore -Sunday Brunch Sunday Brunches have become increasingly popular in our city, all over India and of course across the Globe. What is the concept of a Sunday Brunch then? As the word suggests it is a combination Breakfast and Lunch, which usually starts at about Noon and continues at a leisurely pace till about 4 p.m. That’s 4 hours of noshing time you’re thinking; but of course. Firstly it’s Sunday and; secondly since you’ve woken up late and have probably missed breakfast; you are Hungry with a Capital “H”! But since it is Sunday, you want a Beer (or three) too and, if that can be chased by a couple of Dirty Martini’s or some good ole Bloody Mary, so much the better. The connoisseur in you actually wouldn’t mind a good, chilled, glass of White Wine either. What of the Food itself? Well essentially since you’ve decided you’re going for this Brunch thingy; I hope they’ll have a decent variety available. Let’s go to the New Sheraton, to FEAST you tell the wifey! She readily agrees, as she’s heard that they’ve also got this section meant entirely for the kiddo’s – their own food – some not to mention snacks and desserts and lots of stuff both for them to do and being done for them. How the heck d’you know all this? Well the Swaminarayans and Chopras went last Sunday. They said their kids had a Ball. There’s also apparently this American guy dubbed Bob the Balloon Man who is supposed to be genius at creating things with balloons! You mean they’ll actually be supervised and pampered and out of our hair the whole time? Yes! Ok. Let’s go. First came the Starters. About 2 million of them!!! Ranging from, Kebabs to Cold Cuts; to Prawns Chinese style to Indian; to Fish to Dosas, to a whole slew of yummy salads fit to make both the die-hard vegetarian and non-vegetarian do a jig of happiness; if you can get up from your comfortable chair to do it! The only “fear” is that you’ve gotta be careful that you don’t eat so many starters and not leave yourself enough space for the Entrees! When you have as varied a choice as Indian (15 Items), Salads (33 Items), With 12 Live cooking stations each with their own list ~ and I do mean List ~ of condiments and sauces which fairly boggle the mind with the permutations and combinations that both You, and the Chef’s can conjure up! Pasta risotto station with condiments; Asian noodle station; Quesadilla station; Prime rib carving station; Asian wok station; Carving station using hot lamps; Whole red snapper cooked in salt crust ~ I must admit that it’s been ages since I’ve had Fish this great! Beef wellington; Roasted leg of pork ~ their meat cuts were absolutely mind blowing! Display pizza (deep dish pizza cut square) Such an essential for a brunch. [attachment=3075:009.JPG] [attachment=3076:010.JPG] [attachment=3079:2011-06-26 14.59.55.jpg] Beef stroganoff Lamb osso bucco Chicken ala Florentine (boneless chicken stuffed with spinach and ricotta cheese served in a light tomato jus) Grilled salmon with a lemon butter sauce Breaded eggplant in tomato sauce with melted mozzarella Steamed vegetables with herbed butter Oven roasted mini potatoes with rosemary and garlic Green curry with chicken Thai style Shrimp fried rice Steamed broccoli and shitake mushrooms with tofu Do you really want me to describe this to you? Aren’t you sitting there drooling already? Go. Try it! But wait there are still Desserts Only 29 of them!!! If by now your napkin/handkerchief isn’t wet ~ you’re not a true foodie! Have Fun! But don’t plan on eating dinner after this one. Oh! Yes. Do get yourself a driver to ferry you back; or you’ll cuss yourself for not having done so! [attachment=3077:2011-06-26 13.42.33.jpg] [attachment=3078:2011-06-26 13.42.40.jpg] P.S. just received their list by email now: Snacks: 3 vegetarian (arbi roast, paneer ajwaini kebab, aloo akhrot ki tikki) 2 Iranian kebabs (vegetarian, mushroom) 2 non veg kebab (Murgh tikka lehsuni, gilafi seekh kebab) 2 non veg Iranian kebab (prawn and chicken) 03 fish preparation from south Indian cuisine 05 types of papad 05 types of savories (outsource) 03 types of pickles Curd, raita, curd rice, curd chilli Main course: 1. Butter chicken 2. Meen moilee 3. Nilgiri mutton korma 4. Dal Panchmel 5. Paneer methi chamman 6. Udupi kai Kari korma 7. Mushroom matter 8. Urulai roast 9. Rassam 10. Steamed rice 12. Vegetarian biryani 13. Chicken biryani 14. vegetarian stew 15. Lamb stew Live counter: Malabar paratha Appam Dosa (plain, masala, Mysore dosa, set dosa) Dal counter Western food Starters and composed salads Romaine lettuce, baby spinach red oak leaf, friesse Condiments: sliced red onions, sliced red capsicum, sliced carrots, poached beetroot, pickled onions, marinated olives, marinated sundried tomatoes, sprouts Dressings; Olive oil, balsamic vinegar, red wine vinegar, white wine vinegar, Italian dressing, lemon herb dressing, French dressing, ranch dressing, yoghurt dill dressing Composed vegetarian salads: 1. Baby potato salad with green olives, sundried tomatoes and spring onions with aioli infused with rosemary 2. Cucumber, tomato and onion salad with lemon dressing infused with fresh oregano and garnished with feta cheese 3. Beetroot ,fennel and orange salad 4. Roasted and marinated capsicum salad 5. Chickpea salad with cumin, olive oil ,lemon juice, red onion and green capsicum 6. Corn salad with kidney beans, bell peppers, cilantro and lime dressing 7. Grilled and marinated baby eggplant 8. Tomato and buffalo mozzarella salad 9. Marinated mushroom salad 10. Asparagus salad with parmigiano cheese 11. French bean salad with roasted shallots 12. Sprouted bean chaat 13. Papdi chaat 14. Mixed fruit chaat 15. Curd rice 16. Pasta and pepper salad with basil pesto 17. Oriental salad selection: hummus,mutable,tabbouleh,salad olive,fattousch Composed non vegetarian salads: 1. Marinated seafood antipasti 2. Melon and Parma ham wraps 3. Marinated calamari salad 4. Poached chicken and pineapple salad 5. Shrimp and papaya salad with fresh mango 6. Asparagus and pancetta salad 7. Poached prawn cocktail 8. Poached okra salad with crab meat in a light sesame seed dressing 9. Smoked turkey breast with mango and roasted red capsicum 10. Poached baby potato salad with anchovies, French beans and boiled eggs 11. Smoked salmon with traditional condiments 12. Caesar salad (non vegetarian) 13. Cold cut station(Parma ham, salami Milano, mortadella, coppa) With condiments: Dijon, pommery mustard, pickled onion, fruit mustard, pickles) 14. Green papaya and shrimp salad (Thai style) 15. Salmon mousse with tomato vinaigrette 16. Chicken ballotine LIVE COOKING STATION Pasta risotto station with condiments (diced garlic, diced red capsicum, diced green capsicum, diced tomato, diced eggplant, sliced mushroom, diced red chilli, chopped green onion, chopped parsley, chopped oregano, chopped basil, sliced pancetta, poached prawns, sliced mushroom, sliced sun dried tomatoes, grated parmesan cheese Sauces; tomato, Cream, pesto, Bolognese, vegetable stock, chicken stock, white wine, butter sauce, Condiments to finish sauces: butter, black pepper, salt Pastas: spaghetti, fettuccini, fusilli, penne, farfalle, Arborio rice Asian noodle station: Noodles in soup to be prepared in front of the guests Condiments: Prawns, scallops, crab meat, fish balls, roasted duck, steamed chicken, bbq pork belly, steamed pok Choy, sliced Chinese cabbage, sliced celery, sliced green onions, chopped coriander, chopped parsley, crisp fried chopped garlic, crisp fried onions, sliced carrots, sliced Japanese white raddish, sliced ginger, sliced mushroom, Japanese pickles, fresh spinach Sauces; Soya sauce, oyster sauce, Chinese black vinegar, sesame oil, chilli vinegar sauce (Thai style), roasted chopped peanuts, fish sauce. Noodles: egg noodles, flat rice noodles, oudon noodles Soup bases: vegetable stock, chicken stock Quesadilla station: to be made using flour tortillas Condiments; Bell peppers, chopped green onion, diced tomato, chopped onion, green chilli, chopped red chilli, chopped coriander, chopped parsley, cooked and chopped prawns, chopped roasted chicken, refried beans Mexican style, chilli con carne,roasted corn, shredded mozzarella cheese Sauces: tomato salsa Mexican style, Pico de gallo Mexican style, guacamole, sour cream Prime rib (local) carving station Sauces: natural jus (demi glaze) Condiments: Dijon mustard, pommery mustard Condiments; PICKLED ONION, GHERKINS, BAKED POTATOES, GRILLED VEGETABLES, YORKSHIRE PUDDING Asian wok station: seafood: this station is only for stir fried seafood in various combinations: Condiments:prawns,mussels,clams,squids,octopus,blue crabs, red snapper fillets, chopped green onions, chopped red onions, chopped ginger, chopped carrots, chopped celery, chopped red capsicum, chopped green capsicum, chopped yellow capsicum, chopped tomatoes, chopped eggplant, chopped Chinese cabbage, chopped steamed pokchoy, chopped coriander, shredded fried egg,cashewnuts,peanuts Carving station using hot lamps: Roasted leg of lamb Sauces: mint sauce, natural jus with rosemary and garlic, selection of mustard…Dijon, pommery, English. Whole red snapper cooked in salt crust: Condiments: Lemon wedge, lime wedges, lemon butter sauce, tartare sauce, tobacco sauce, chopped green onion, chopped dill weed, tomato salsa Beef wellington: Condiments: horseradish sauce, natural jus, black pepper sauce, béarnaise sauce(made with pasteurized egg yolk),mushroom sauce, pickled onion, gherkins, Dijon mustard, pommery mustard, tarragon mustard Roasted leg of pork (local): Condiments and sauces; Sweet and sour sauce, plum sauce, honey Dijon sauce, natural jus, horseradish cream, pineapple compote, pommery mustard, Dijon mustard, tarragon mustard, selection of pickles, hollandaise sauce with pasteurized egg yolk. Display pizza (deep dish pizza cut square) 1. Tomato sauce and cheese, 2. Tomato sauce, grilled eggplant, red capsicum 3. Pepperoni 4. Ham ,pineapple, red chilli, capsicum Western food in chaffing dish; Beef stroganoff Lamb osso bucco Chicken ala fiorentina (boneless chicken stuffed with spinach and ricotta cheese served in a light tomato jus Grilled salmon with a lemon butter sauce Breaded eggplant in tomato sauce with melted mozzarella Steamed vegetables with herbed butter Oven roasted mini potatoes with rosemary and garlic Green curry with chicken Thai style Shrimp fried rice Steamed broccoli and shitake mushrooms with tofu Soup; Potato and leek soup Tamater dhaniya shorba Desserts: Tiramisu in glass bowl Mango cheese cake Chocolate terrine Black forest cake Chocolate truffle cake Apple pie Cherry pie Mini lemon meringue pies Floating island Peach crumble Apple strudel Fruit tart English truffle Kiwi mousse cake Assorted fruit mousse Chocolate pecan pie Swiss roll Chocolate brownie Strawberry short cake Ricotta cheese tart Selection of homemade ice creams for teppanyaki counter Seasonal mango ice cream Vanilla ice cream Chocolate ice cream Strawberry ice cream Raspberry ice cream Fruit cuts: pineapple, papaya. Watermelon, rock melon, selection of fruit salad in mini jars Poached pears Selection of fruit compotes. SUNDAY BRUNCH KIDS BUFFET MENU Hot food in chaffers: 1. Penne with tomato sauce 2. Chicken nuggets 3. Smileys 4. Potato wedges 5. Mini chicken burgers 6. Mini vegetable burgers 7. Potato alphabets 8. Onion rings 9. Mini vegetable samosas Four varieties of cookies (filling of peanut butter, mixed fruit jam, Choco chip and coconut) Candy floss Mini cupcakes Brownies Popcorn Vegetable sandwich Potato salad, tomato Boconcinni salad, and vegetable crudités with dips Chocolate milk, strawberry milk shake Soft drinks
  21. Falafel Sandwich (Indianised)(Re posted)

    <div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tried and tasted by Nivedita</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hi All,</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"Sandwich" I love the word itself. Any type of sandwich is accepted by my body :-) I prefer having brown bread sandwich than white bread, as it leaves me guilt free.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Other than breads, Chapati sandwiches are my favorite too. Falafel Sandwich and Shawarma sandwich were my favorite when I was in UAE and it was very regular for us to have once a week. I used to enjoy both the sandwiches at a time :-)</span></div><div style="text-align: center;"><img height="300" src="http://3.bp.blogspot.com/_NnKixHlxmSk/TBsYc_GGH6I/AAAAAAAABiQ/emHwQqkxD_A/s400/DSC08668.JPG" width="400" /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Falafel sandwiches are vegetarial and Shawarma sandwiches are prepared using roasted chicken..</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I miss UAE very much for these two. I have tried making Falafel sandwiches many times, but to get Shawarma sandwiches is not possible.( here in India too, we have Shawarma centers, but not that unique, juicy, salady (?) taste is possible here)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Coming to my own Falafel sandwich recipe, you must read the whole recipe. I am re posting it for the event.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Click <span class="Apple-style-span" style="line-height: 15px;"><a href="http://niveditaskitchen.blogspot.com/2010/06/falafel-sandwich-indianised.html" style="color: #28a8e1; text-decoration: none;">Falafel Sandwich (Indianised)</a> for original</span><span class="Apple-style-span"> post:</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This sandwich is prepared with the ingredients which are all replaced for original recipe :-) Read to check it.</span></div> <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iw7xbq2q3Ng/ThnaxGIQVhI/AAAAAAAACf0/purgKF0fqS4/s1600/Slide1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-iw7xbq2q3Ng/ThnaxGIQVhI/AAAAAAAACf0/purgKF0fqS4/s400/Slide1.JPG" width="400" /></a></div> <div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 22px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;">The things <b><i>I DID NOT HAD</i></b> were,</span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 22px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;">1. Garlic paste</span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 22px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;">2. Olive oil</span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 22px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;">3. Tahina or sesame paste</span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 22px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;">4. Pita Bread</span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 22px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;">5. Salad leaves</span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 22px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;">6. and the ready vegetable pickles!!!!!</span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 22px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;">I am giving here my version:</span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 16px; line-height: 22px; text-align: justify;"> </div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 16px; line-height: 22px; text-align: justify;"><i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">WHAT I TRIED TO REPLACE FOR</span></b></i></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 16px; line-height: 22px; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 16px; line-height: 22px; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. G</span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ARLIC PASTE </span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">: I did not had garlic paste, and my daughter does not like Mayonnaise, So I went for </span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">HUNG CURD</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. I took a teaspoon of Garlic Juice and mixed with hung curd. </span></div><div class="separator" style="clear: both; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 16px; line-height: 22px; text-align: justify;"><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2. I used the</span><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> NORMAL COOKING OIL</span></b></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. </span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">TAHINA</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> : My husband had brought it from UAE, but the expiry date was done, I did not had any option. Then I thought of soaking the sesame seeds(2 tbsp) in hot water for half an hour and grind it into paste with one green chilly and little oil. My Tahina was ready.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4</span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">.PITA BREAD</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> : I prepared normal </span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Maida chapatis</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">, you can use wheat chapati also.</span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. </span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">SALAD LEAVES</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> : We do not get salad leaves here. So I settled down with C</span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ABBAGE LEAVES</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">, SHREDDED FINELY.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6.</span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> READY VEG. PICKLES</span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> : I CUT FEW CARROT, CUCUMBER AND RADISH IN TO THIN LONG STRIPS, SOAKED THESE IN SALT AND VINEGAR FOR FEW HOURS!!!</span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Now is the time for Falafel :</span></span></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Boil the soaked chickpeas with a pinch of salt. Drain the water.</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">ADD</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">GREEN CHILLY - 2</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">CUMIN SEEDS - 1TSP</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">GINGER - 1"</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">SALT TO TASTE</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">FRESH CORIANDER - HANDFUL OR PARSLEY(I do not get Parsley here </span></span></span></i><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;"><img goomoji="33F" src="https://mail.google.com/mail/e/33F" style="-webkit-box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 20px; background-attachment: initial; background-clip: initial; background-color: #46707a; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(204, 204, 204); border-bottom-left-radius: 0px 0px; border-bottom-right-radius: 0px 0px; border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(204, 204, 204); border-top-left-radius: 0px 0px; border-top-right-radius: 0px 0px; border-top-style: solid; border-top-width: 1px; box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 20px; margin-bottom: 0px; margin-left: 0.2ex; margin-right: 0.2ex; margin-top: 0px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; vertical-align: middle;" /> )</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">OIL - 1 TSP</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">RED CHILLY FLAKES - 1 TSP (Optional)</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">PUT EVERYTHING IN A FOOD PROCESSOR OR MIXER AND TURN INTO FINE PASTE.</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Keep in the fridge for 15 minutes.</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Take it out and make big lime size balls and press it. (if you are lucky to have falafel maker!! then its great) </span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Keep all the the falafel ready.</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Heat the OIL, fry in batches. </span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: justify;">Now coming to the sandwich part, we need</div><div class="separator" style="clear: both; text-align: center;"><img height="300" src="http://2.bp.blogspot.com/_NnKixHlxmSk/TBtoIPFwpnI/AAAAAAAABj4/yB7JRsVhV9E/s400/DSC08663.JPG" width="400" /></div><div class="separator" style="clear: both; text-align: justify;"> </div><div class="separator" style="clear: both; text-align: justify;"> </div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Tomatoes</span></div><div class="separator" style="clear: both; text-align: justify;">If you have peta bread, open half in the middle. </div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="color: #351c75;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Mix the hung curd and sesame seed paste and spread it on one side.</span></span></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="background-color: #eeeeee;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">Wrap it with Kitchen tissue.</span></span></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_NnKixHlxmSk/TBtolXndNNI/AAAAAAAABkA/agxoHg8crp8/s1600/DSC08667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_NnKixHlxmSk/TBtolXndNNI/AAAAAAAABkA/agxoHg8crp8/s400/DSC08667.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: justify;"><i><span class="Apple-style-span" style="background-color: #eeeeee;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">It tasted 99% the same as original falafel sandwich minus the salad leaves.</span></span></span></i></div></div></div></div></div></div> <div style="text-align: center;">Sending this to </div><div style="text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"><a href="http://cooking4allseasons.blogspot.com/2011/06/announcing-sandwich-mela.html" style="color: #5588aa; text-decoration: none;">Announcing Sandwich Mela</a> which is currently ON in Valli's blog.</span></div><span class="Apple-style-span" style="color: #666666; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"></span> <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4P5C1TnxtEk/TfNBKe4f2vI/AAAAAAAAGuY/fmha_c7ZhFU/s1600/Sandwich+Mela.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-4P5C1TnxtEk/TfNBKe4f2vI/AAAAAAAAGuY/fmha_c7ZhFU/s200/Sandwich+Mela.jpg" width="180" /></a></div><span class="Apple-style-span" style="color: #666666; font-family: Georgia, serif; font-size: 13px; line-height: 19px;"> </span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Keep Smiling,</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3022704392220354121-3994439014803649790?l=niveditaskitchen.blogspot.com' alt='' /></div> [url=http://niveditaskitchen.blogspot.com/2011/07/falafel-sandwich-indianisedre-posted.html]Source[/url]
  22. authentic punjabi food

    lately been a quite a couple of places to check out the food especially, as my name suggests djfoody....basically love to try food at diffrent places and then replicate the same in my own fusion style with a lot of mixtures to the original recipie...so tried the Chicken Tariwala ("Urban" chicken cooked in a rural style with "Punjab da Tadka") @ Dara's Dhaba on the western express highway on my way towards ghodbunder. Man i can tell you guys, been to diffrent places in and around mumbai, but the food i tasted here was simplly authentic and the ambiance makes the experience even more delightfull. a must visit atleast once. thanks, DjFoody.
  23. Hi everyone, i am planning on doing a 6 month gastronomical tour of India, focusing state by state, on the various delicacies. If you can help me to organize (a bit) my ideas by state, i would very much appreciate that. Already, i got it started, but I'm afraid i have made some mistakes? Please excuse me if I upset any dietary beliefs. tamil nadu: payasam, idli with coconut chutney, vadas, appams, uttappams, paniyaram, masala dosa, upma, lemon, tomato, coconut rice, upperi - kerala: meen pullichathu, molee, nendraparam, puttu, chemeen, tharavu, avial - fried quail - sweet coconut tube - lentil donut, (kerlana breakfast: peas cocunut base, chutney) karnakata - holige - kolumbu - hyderabad: pachidi - kurma pulusu - sabudana uthapam- goa : caldeen, bebinca, xacuti, sanna,dodol, bathique, chicken cafrae, maharashtra: kao gali (falooda) rajastan murg ko khato, mawa ladoo, churma, mawa samosa, mawa kachori, dahi kachar, rasgulla, ghewar, mint chutney, mirchi pakora, suji helwa, besan halwa, safed maas, chach drink uttarpradesh: peitha, gajak dehli: mughalai I don't know where to put the following? eat: kotoo roti - sabudana kheer - kesar lassi - khus sharbat - nimbu pani - rooh afza - chandan - kathal - kesari phirni - gatta currey - kadhi - malai kofta - paneer makhani - gajar ka halwa - gulab jamun - kesar phirni - panna - chhana, jaal jeera, badam, bhelpuri, bhajia, cheiku, kulcha, kulfi, palak paneer, methi malai, jaal jeera drink, paw paw fruit, vada doughnuts, kachori - sikkim: west bengal hills:: rashmi kabab, alu dum uttarchand: chandrakala himachal: kashmir: eat: alu dum, dom kukur, alu bokhara korma, lotus (in yogurt) - orissa: eat:saag bhaja - aloo poshto madhya pradesh: bihar: Again, I don't know where these go? eat: kotoo roti - sabudana kheer - kesar lassi - khus sharbat - nimbu pani - rooh afza - chandan - kathal - kesari phirni - gatta currey - kadhi - malai kofta - paneer makhani - gajar ka halwa - gulab jamun - kesar phirni - panna - chhana, jaal jeera, badam, bhelpuri, bhajia, cheiku, kulcha, kulfi, palak paneer, methi malai, jaal jeera drink, paw paw fruit, vada doughnuts, kachori - Thank you again.
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