Monthly Archives

August 2016

desserts north-indian south-indian street-food

Walk on the Streets of India under THE LEELA’s umbrella!

Street food is the most liked and outgrown one. There’s no end to the varieties of food available on streets. And Indian streets are known for it.  The Leela Palace has come up with interesting “Street Food Festival” which is on from September 1st on the lobby level at Citrus- The Leela Palace.

I was on cloud nine to attend the exclusive preview held on last Saturday for food lovers. After  everything was set, Chef Zafar Ali gave us a brief introduction about the food festival. We had a list of selected items on the menu from all over the country. I was just excited to experience the street food in The Leela way.

What was on the Chef’s tasting menu?

> A sweet appetizer ‘Punjabi Rose Lassi’ made up of consistent Curd, rose flavored and topped with fresh cream served in a clay pot, a cool way to start the sunny noon.

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Tender Coconut water was another appetizer served for the noon.

ON THE TABLE –

> Indian Savory Snacks – Time for some nibbles 🙂 Achappam, Muruku, Nipattu and Banana chips were served in colored bowls. I can just live munching on them all day long!

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> Dhokla – Its roots are from Gujarat. Soft, fluffy and perfectly textured dish topped with fresh coriander and served with chutney.

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> Palak Pan ki Chaat  – Crunchy and crispy Palak leaves combined with pan, topped with sweet Curd, sweet & Mint chutneys, Pomegranate, Sev and fresh coriander. Light yet tasty Chaat.

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> Raj Kachori – Try Kachori in a royal way!
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SOUTH INDIAN STREET FOOD –

> Vegetable Kothu Paratha –  Famous south Indian dish which contains slices of paratha well blend with vegetables and tossed in the pan with spices adding flavors to it.

> Chicken Kothu Paratha and Bheja with Egg Dosa are other items on the menu.

FROM THE FRYER –

> Goli Bajji – Perfectly fried Mangalore Bajjis served with Kayi (coconut) chutney was mouth watering.

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> Nethili Fry and Jheenga Koliwada were other dishes made out of fish & prawns respectively.

> Paneer Shashlik – Well marinated cottage cheese cubes along with bell peppers and onions were put together which made it a great dish. The spices were just right!

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> Beef Phal

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> Quail Roast

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MAIN COURSE –

> Idiyappam with Paya Kurma – A south Indian dish made of rice flour, baked and made into strings. It was a little different from the usual ones I have tried.

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>Soft and perfectly baked Thatte Idly with Coconut Chutney and Sambar was another dish on the main course menu.

DESSERTS STATION –

> Jalebi with hot Badam milk and Rajasthani Malai Kulfi – Wrapped up the meal on a high sweet note. Crunchy sweet Jalebis with badam milk was a treat to my taste buds. While Malai kulfi was just scrumptious!

> Kumbakonam Degree Coffee –  Piping hot strong flavored coffee was served in the end. A must beverage every person needs.

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Three cheers to The Leela group for putting up a great show. Kudos to the happy helpers who served us 🙂 Enjoy the most comfortable food in the royal way amidst the falling water, lush greenery or in the cool cubicles lit up by fancy droplights.

Note: I have tried and reviewed only vegetarian dishes.

desserts karnataka south-indian street-food

FLAVORS OF KARNATAKA at Fairfield by Marriott!

In the present day scenario, where many International Food Festivals are happening, we tend to forget about the amazing dishes that are prepared in our very own backyard!

When we think about Namma Karnataka, traditional food is something which strikes our mind! Karnataka’s traditional cuisine is said to be one of the oldest and richest ones. Isn’t it great to try all the flavors under a single roof? Absolutely, it is! Keeping this in mind, Chef Thirumal and his team at Fairfield by Marriott had come up with a unique and interesting ‘Flavours of Karnataka’ – a food festival which took in major influences from all over the Karnataka with respect to both food and the ambiance.

They have tried their best to maintain authenticity in terms of taste and serving it. The menu was daily changing and included food mainly from Udupi, Mangaluru, Mysuru, Malenadu, Kodagu, and Navayath. Each of these cities has a unique touch to the dishes, whether it is the Fish Curry from Mangaluru or the Jolada Roti from North Karnataka. That’s the reason why food here never disappoints you, instead, makes you want more.
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The first thing that catches the attention is the way the place is set up. Starting from the artworks which are simple and beautiful to the flower decoration, they have given attention to the smallest of the detailing. There’s a map of Karnataka that showcases city’s crop production. A cycle with tender coconuts is also found at the entrance, just the way you find on streets.
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After looking around the place, we came to our table where Chef Thirumal gave a small talk on how the festival came about and the importance of having food on a plantain leaf. Then Head Chef Aniket filled in with the flow of dishes and their origin.
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The festivals usually happen over the buffet spread, but this time, it was rather different. The food was served on plantain leaf and hands were the cutlery for the night! This made us feel very much at home 🙂 The food started arriving on the leaf and the wait just got intense. Salt was up first as the tradition, followed by pickle, Kosambari and Aloo Palya. Then came Puri and Saagu followed by Tamarind Rice and White Rice with Dal and Papad.
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After this came Obbattu topped with hot ghee, and not to forget the Neer Dosa with Mangalore Fish Curry combo – just perfect!
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No meal is complete without a savory, in this case, Mysore Pak did the honors. Soft and the aroma of it makes you wanting more!
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Filter Kaapi is a drink you can have at any time, so one last drink to end this great meal. The counter even had a lot of snacks that are usually had along with coffee in the evenings.
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Fairfield has got it right with the Flavors of Karnataka just like the previous festivals. Three Cheers to the entire team for setting up an amazing festival and the happy helpers who served us 🙂

awareness product-review

MPOC Food Hunt – Food Hunting, fun and more :)

Ferrero Rocher, Kit-kat, Nutella, Haldirams, Good-day all these leading confectioneries mainly use Palm Oil for manufacturing them. Yes, you heard us right. Palm oil is a hidden gem in the market which hasn’t gained much attention.
When it comes to cooking, we Indians are collectively practiced with mostly Sunflower Oil or groundnut oil, due to its large availability. In past few years, Olive Oil seems to have made it’s way to the kitchen with limited usage because of its high smoking point. Though Palm oil is known from years, it is been neglected in the market due to misconceptions. It is widely used in the manufacturing of chocolates and condiments but is left behind in the mainstream cooking due to the negative reviews during the initial days of availability.

MPOC

A couple of days ago, Malaysian Palm Oil Council organized an event at Mainland China, Chruch Street to tackle the common misconceptions of Palm Oil and to spread awareness. With a warm welcome, Bhavana Shah enlightened us regarding the benefits of Palm oil.

MPOC

The event was just not to brief about palm oil, but also to involve all the food lovers in a fun filled activity. It was called as Food hunt which involved flashing around the mentioned restaurants with small tasks to complete in different levels.

We were grouped into 4 teams with four happy faces in each 🙂 As always, the team with highest points would be called as winners.
First up was Blind Soup Tasting at “Oh! Calcutta”. We were blindfolded and made to taste a soup. The task was to list down the ingredients used in the preparation. It took about a while by the time we finished and got our next clue card.

MPOC

MPOC

Next activity was Salad Making at “Hoppipola”. In this challenge, we were asked to make use of 7 ingredients out of 11 and prepare a lip-smacking salad which would be tasted and rated by the Hoppipola chef. At the end of this level, we got our next clue card.

MPOC

The third activity was the easiest of the all. The clue led to “Empire” where a Sweet Beeda/Pan had to be completed in order to move on. The pan looked so small but it took forever to complete.

Next up was a Quiz about Palm Oil at “Russh”. We were given a small list of objectives to answer in order to complete the game. The clue cards ended after the quiz and we returned to Mainland China.

MPOC

MPOC

The first team to return back from the activities were given 5 additional points. At the end, we had one board game of darts after which we had a photoshoot with a lot of cool and crazy props! After all these activities, winners were awarded goodies 🙂
Three cheers to the entire team for organizing such an innovative event! Looking forward to more such fun events. Will surely spread the word about Palm oil and its benefits. We are Happy Palm Oil Users too 🙂

MPOC

MPOC

barbeque desserts unlimited-buffets

Dilli Wali Khau Galli Festival – BARBEQUE NATION

What if you could really get to eat the Dilli’s good food, say from Golgappa to Chole Kulche, from Jamoon to Shahi Tukda, from Mughlai dum biriyani to Akbar Ali kabab under one roof? Sounds interesting!

You heard us right, BBQ Nation is celebrating Dilli Wali Khau Galli Festival, majorly based on Delhi’s cuisine. With fellow food lovers, we were happy to be a part of this food festival.

The Delhi setup starts right from the door and continues to the interiors, paintings of Dilli’s famous monuments and colorful flyers. The menu brought the best of Dilli dishes from chats to biryani!

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Mango Punch, Gleeche and few other appetizers to start off the evening. Continued with Chats Counter hosted a variety of Dilli’s street food like Golgappa, Dhai Vada, Hariyali Kebab, Chole Kulche and Dahi Papdi. It was a level apart from what you find in streets of Bangalore.

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Barbeque Nation is known for its DIY on the grill and with the fest going on, it just got better. Veg starters had Pudina Ananas ki Tikke, Tandoori Malai Kumbh and Dhelvi Panner on grill, Cajun Spiced Potato and Dahi Kebab off the grill. Marination had a touch of Delhi spices. As always Crispy Corn is one thing we’ll never get tired of.

Non-Veg starters were as good as veg counterparts with Surkh Fish Tikka, Murgh Angaara and Nimoda Jhinga on grill. Dilli Dhaba Murgh and Mutton Adraki Seekh off the grill. DDM was perfectly cooked, tender and with spices being on the point stood out from the rest.

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The main course had a variety of dishes! It left us confused with what to choose and what to skip. Pot Biryani/Pulao like Sarai Ki Mughlai Dum, Paneer Biriyani and Chandini Chowk ki Subz biryani were the best among all. Aloo Katliya was a new take on potato, with slices boiled and tossed with spices which gave a unique punch.

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Who doesn’t have a separate appetite for desserts? Shahi Tukda and Galiyon ki Firni caught our attention because of its great texture and flavors. Apart from these, there were Jamoon, Blueberry Cheesecake, Dark Brownie, Fruit Gataux, Tiramisu and Ice Cream. They tasted as yummy as they sound.

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It was just not about food and decor, but it was also about entertaining the crowd. The music and dance kept the whole atmosphere bright.

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Come and be a part of Dilli Wali Khau Galli Festival. Visit any of the outlets (Lido Mall, Indiranagar, Koramangala, Whitefield, Kammanahalli and Electronic City) before 7th August to dine on exclusive Delhi dishes without having to travel to Delhi.

Three cheers to the entire team and happy helpers who served us extremely well at the Lido Mall Outlet 🙂

north-indian street-food

Bun Maska Chai – Chai and More!

Simplicity at it’s best! Though the recipes sound so simple at Bun Maska Chai, they are too scrumptious.

Reached the cafe after a long ride of 20 km in rain and traffic. I would say the weather was perfect to try the dishes here. We got to meet the person behind the show. Also, we had an informative talk about BMC.

As we were talking we started off with Shikanjee, an appetizer made up with plums and few other ingredients which got our taste buds high. Continued with Bun Maska. Bun Maska is a famous dish and important part of the menu in any coffee shops of Mumbai, Pune and other cities. It’s nothing but hot Buns smeared with fresh cream & butter and cut along the thickness of the bun. Isn’t it so simple? Yet, mouthwatering dish. Two thumbs up for this, because the buns are made in-house and the blend of fresh cream with butter is on point. We were happy to try the authentic Bun Maska.
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bun

Next up was something different, Bun Egg maggie. A dish you must try at BMC. Bun Egg Maggie is our new favorite now – Layers of Maggie and runny egg placed between a bun cut into two along the thickness of the bun with few other spices adding to taste. How much more exciting can it become?
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We also tried something called Cheese Kharee. Puffy layers as a base with cheese on it.  Corn and chilli flakes as toppings which add taste to it. Sipped down their special Masala cola, cola and spices mixed in right amounts. A nice drink after Shikanjee!
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A small coffee shop with White interiors and well-lit lamps, hand written menu and neat maintenance add to the charm of this cafe. Three cheers to the Happy helpers here. Not to forget, prices are easy on pockets 🙂