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Found 12 results

  1. MamaGoto in Kolkata

    MamaGoto Much anticipated MAMAGOTO has created quite a deep stir in the Kolkata’s Dining-Out space. My first take is on that name. ‘MAMAGOTO’ itself has something quirky about it that stirs up the imagination of a prospect to Go To!! And trust me the imagination meets up with reality in the form of a very quirky exterior and an even quirkier interior. An interesting experiment you must try after you’ve been there; tell someone who hasn’t heard of it before “I went to MamaGoto” sure enough you will hear the word “MamaGoto” repeated by the listener. Now try that again with a Golden Dragon. The first impressions, scores are rather high…The design team has done an exceptional job of the space. MAMAGOTO has almost earned a legacy status among the food connoisseurs of Delhi. I’m sure the Delhites here would agree. Although there is no dearth of Asian/Oriental outlets in Kolkata and over that the market has tough ham shackles to be dealt due to its own home bred Chinese. MamaGoto was a welcome change waiting to happen. Name, fame, location, interiors, service and affordability aren’t enough to earn the patronage of Kolkata’s nobility; end of the day it has to be the food. MamaGoto brings out the best in Asian cuisines with a super quick order to delivery timing. No more ‘saliwaiting’. Even in a sardine-packed Sunday afternoon, one doesn’t have to wait!! Although, if you walk-in as a guest it could be over an hour to get a table. Starters were on the table in less than a jiffy. Trust me it‘s very important when you are undergoing pangs and salivating in expectation. Every second passes with a curse. For starters, the Basil Cup Chicken is prettily packed in lettuce boats were really flavorful and filling as well. I quite liked their Honey glazed chicken as well, which was quite different and is coated in a punch of fiery and soothing honey well balanced. Icing on the cake fortunately was not a dessert but their celebrated “ Chiang Mai Train Station Noodle” Again this name conjures up an imagination and if yours is fertile you would surely be in Thai countryside. This one dish lives up to my expectation of a perfect Coconut milk based curry. It was wholesome and unlike a Khaoksuey comes ready to eat, but, you do get accompaniments to beef it up further with some chilly / lime / peanuts and burnt garlic. It was utterly Lip Smacking and will surely take me back again soon for ‘once more’ for the Chiang Mai Station Noodle
  2. Hunan Bangalore

    Hunan Chinese Restaurant, a unit of Menda Hospitality has two outlets in the suburbs of Bangalore (BEL Road and Koramangala). This restaurant is the ideal place for those who appreciate Chinese cuisine. What sets Hunan apart is its repertoire of over 300 traditional vegetarian and non-vegetarian delicacies ranging from China, Vietnam, Singapore, Hong Kong and Thailand. Freshness of each and every ingredient and customer service is at the heart of each dish served. Aesthetically appealing, Hunan is the best place to savor genuine Chinese cuisine sautéed in traditional spices and served with chopsticks – heightening the real McCoy experience.
  3. Thai green curry

    From the album foodnflavors

    Thai green curry, steamed rice
  4. Thai Black sticky rice

    From the album foodnflavors

    Thai Black sticky rice, coconut sugar, mango, holy basil
  5. GHOONG MUNG GORN PHAD GAPRAO

    [color=#000000][font=verdana][size=3]Stir fried lobster with garlic, chilli and hot sweet basil.[/size][/font][/color] [img]http://www.gourmetindia.com/recipe/img/st_gmgpg.jpg[/img] [b]Ingredients:[/b] [list] [*]800 g King Lobster [*]2 tbsps oil [*]15 g chopped garlic [*]5 g basil leaves [*]15 g julienned red chilly [*]15 g julienned green chilly [*]10 ml fish sauce [*]10 g oyster sauce [*]10 ml thick soya sauce [*]10 ml seasoning [*]ajinomoto and sugar to taste [*]carrot and greens for garnish [b]Method:[/b] 1. Deshell and remove the meat from the lobster. 2. Scald the empty shell till colour is red and set aside. 3. Saute garlic and basil in oil. 4. Add diced lobster with all other ingredients and stir fry till meat is done. 5. Replace the cooked lobster in the shell and serve garnished with carrots and greens. [/list]
  6. POO PHAD NAM PRIK PAO

    [color=#000080][font=verdana][size=3][b]POO PHAD NAM PRIK PAO[/b][/size][/font][/color] [img]http://www.gourmetindia.com/recipe/img/st_ppnpp.jpg[/img] [color=#000000][font=verdana][size=3]Stir fried king crab with spring onions in chili soya sauce.[/size][/font][/color] [b]Ingredients:[/b] [list] [*]800 g King Crab [*]10 g garlic [*]10 g chilly [*]15 g spring onion [*]15 g roasted red chilly paste [*]5 g basil [*]10 ml fish sauce (Nam Pla) [*]15 g oyster sauce [*]ajinomoto and sugar to taste [b]Method:[/b] 1. Wash and clean the crab. 2. Crack into 4 pieces. 3. Deep fry the crab in hot oil for two minutes and remove. 4. Stir fry all other ingredients with the crab for five minutes. 5. Garnish and serve. [/list]
  7. PHAD PHAK BOONG FAIDANG

    [color=#000000][font=verdana][size=3]Stir-fried morning glory in yellow bean sauce.[/size][/font][/color] [img]http://www.gourmetindia.com/recipe/img/st_ppbf.jpg[/img] [b]Ingredients:[/b] [list] [*]2 tbsps oil [*]4 g garlic [*]5 g red chilly [*]5 g yellow bean sauce [*]20 ml light soy sauce [*]300 g morning glory ( Indian watercress or paani ka bhaji) [*]add carrot, white lettuce and zucchini for garnish. [b]Method:[/b] 1.Saute garlic in oil. 2.Add all the ingredients and stir fry till greens are done. 3.Garnish with carrot, white lettuce and zucchini. [/list]
  8. PHAD THUA NGOG

    A healthy combination of bean sprout with mushrooms and zucchini in chilly-soya sauce. [img]http://www.gourmetindia.com/recipe/img/st_ptn.jpg[/img] [b]Ingredients:[/b] [list] [*]2 tbsps oil [*]10 g garlic [*]100 g bean sprouts [*]30 g zucchini [*]10 g spring onions [*]5 g jullienned chillies [*]20 g soaked and parboiled jelly mushrooms or wood's ear mushrooms [*]couple of dashes of seasoning ( Use Maggi) [*]light soya sauce [*]salt and sugar to taste [b]Method:[/b] 1. Brown the garlic in oil and set aside. 2. Add all the ingredients in the same oil and saut�© for 5 minutes. 3. Add the salt, sugar and stir. 4. Serve garnished with fried garlic. [/list]
  9. PHAD THAI JE

    [color=#000000][font=verdana][size=3]Thai rice noodles with garden fresh vegetables.[/size][/font][/color] [color=#000000][font=verdana][size=3][img]http://www.gourmetindia.com/recipe/img/st_ptj.jpg[/img][/size][/font][/color] [b]Ingredients:[/b] [list] [*]2 tablespoons of oil [*]6 - 8 cubes of tofu [*]10ml light soya sauce [*]30 g bean sprouts [*]20 g chopped spring onions [*]30 g mixed vegetables ( sliced carrots, zucchini, baby corn and brocolli ) [*]5 ml limejuice [*]10 g thick tamarind juice [*]10 ml dark soya sauce [*]3 g sugar [*]5 g tomato or chilli paste [*]5 g chilly powder [*]5 ml vinegar [*]100 g parboiled rice noodles [*]10 g roasted peanuts [*]salt to taste [b]Method:[/b] 1. Saut�© tofu in oil and light soya sauce. 2. Add the mixed vegetables and stir-fry for a few minutes. 3. Add the limejuice, tamarind sauce, dark soya sauce, sugar, tomato/chilli paste, chilly powder & vinegar. 4. Mix in rice noodles and cook till noodles are done. 5. Garnish with roasted crushed peanuts. [/list]
  10. 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
  11. Saw this in Midday newspaper dated 20th sep 2011 Thai High , [quote]Food critic Suresh Hinduja who's visited Thailand many times, also seemed to enjoy the spread. [/quote] Where was this Suresh? [img]http://www.gourmetindia.com/uploads/gallery/album_28/gallery_408_28_213313.jpg[/img]
  12. Thai

    After the Chinese thread, which is going on well here, I thought I should try my hand at Thai cuisine. I am just an novice here, have made Tom Yum Soup many times before, so tried some basic Thai cooking yesterday with some ready curry paste for I-Day. Thai Red n Green Curry with Mixed Veggies Just the 2 colours I needed for the effect Saucy
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