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Desserts Trail and Masterclass by Diabetic Food Trail

Do we love desserts? Absolutely, we mean who doesn’t right? Every once in awhile people like to indulge themselves in a fancy dessert! Calories are the main reasons why people, especially diabetics hesitate to savour desserts. To tackle this, Semora in association with Britannia NutriChoice Essential have come up with The Diabetic Food Trails which introduces diabetic friendly dishes. We were invited to a two-day event, Healthy Desserts Trail and Masterclass.

Day 1: Healthy Desserts Trail is the one we all wish for. Imagine having desserts upon desserts for lunch! And that’s exactly what we did. A restaurant trail which began at Fava and ended at Ritz Carlton had a huge set of desserts for us to try.

Fava being the first restaurant of the crawl plated Fresh Ricotta and Red Grape Timbale with NutriChoice Essentials Grain Cookies along with Sugar-free Callebaut Belgian Dark Chocolate Sorbet with Cut Fresh Fruits.
nutrichoice

nutrichoice

Caperberry went overload with chocolate with Sugar-free Belgian Chocolate Decadence with NutriChoice Essentials Oats Cookies and fresh with Sugar-free Pannacotta with Orange compote, Vanilla sauce, and crunchy Tuile. Just two restaurants done and we nearly had lost our appetite for desserts. Decadence was absolute divine!
nutrichoice

nutrichoice

Smally’s Resto Cafe had curated No Bake Muesli Cheesecake with NutriChoice Essentials Oats Cookies and Twisted Ragi Choco Cake with NutriChoice Essentials Ragi Cookies.
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nutrichoice

Ritz Carlton came up with Apple Plum Strudel, Apricot Cranberry Cupcakes with NutriChoice Essentials Oats Cookies and Blueberry Mint Parfait with NutriChoice Essential Oats Cookies. Or as we’d like to call, Sunshine and Desserts!
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Day 2: On the occasion of World Diabetic Day, a masterclass session was in place to learn few diabetic friendly and easy to prepare recipes. After a scrumptious desserts lunch day before, we had Chef Irfan Pabaney from Sassy Spoon, Chef John from Smally’s and Head Chef from Anjappar to demonstrate specially curated recipes.
nutrichoice

nutrichoice

Three cheers to Seema Pinto and the team for organizing an informative and healthy event!

desserts north-indian royal-food unlimited-thalis

Experience 7 course meal at SAMAROH!

‘Samaroh’ being a pure vegetarian restaurant, serves authentic north Indian cuisine. Food is served in specially designed brass (Kansa) dishes, which adds up on to the nutritional value of it. Pink and yellow themed interiors with bright lights, fancy hanging lamps, royal touch on the walls, comfortable pink-yellow wooden fabric sofas, make up the ambiance of Samaroh.

The seven-course meal kick-started with Moti Choor Ladoo. This will be our all time favorite recipe. Every spoon of Moti Choor was excellent in terms of sweetness.
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Happiness is a tray full of wafers. Yes, up next was a tray filled with yummy wafers. Not to forget the accompaniments such as salad, pickle, Tamarind chutney, and Chili-Pudina chutney. The happy helpers’ refilled and refilled the tray, we just kept munching on them.
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Tamatari Shorba, soup made of tomatoes, was over-tangy and barely had any flavors. It was definitely on a disappointing note, but the relishing flavors of Aam Panna made it up!
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Tongue tickling Sev Batata Puri and Pani Puri were simply great. A four-part platter with Sandwich Dhokla, Tandoori Apple, Kathi Roll and Peeli Sarson Ka Paneer Tikka were other appetizers on the menu. We enjoyed feasting on these starters.
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After the quick bites, it was time for the Rich Thali, the big picture. The gravy section had Dal Makhani, Paneer Tikka Masala, Videshi Sabzi Desi Tadka, Samaroh Kofta, Channa Palak Sarson, Dal Pakwan and Palak Raitha. Under the Roti section, we got to try various rotis’ like Makki ki Roti, Phulka, and Tandoor Roti. Not to forget the tasty and filling Tawa Pulao with raitha, Curd Rice, and Steamed Rice.

All gravies were distinctive in terms of taste, color and texture. Tender and soft Cottage cheese cubes made in-house added on to the quality of the food.
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No meal is complete without desserts, and Samaroh had Kesar Pista Shrikand, Rabdi Malpua, Kulfi, Akhrot Halwa and Indian Pan. Being a lover of sweets, I enjoyed every bite of it.
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A perfect place to spend some time with family. Overall, we had a wonderful experience of Veg Indian cuisine. Thank you, Little App and team Samaroh  for having us! This is one of the best places for North Indian Thali any day.

Note: Jain food is also served on request.

Cost: 1,200 for two people (approx.)

Zomato: Samaroh Menu, Reviews, Photos, Location and Info - Zomato

Reservations: Needed on Holidays.

Click here to get Directions on Google Map.
airport restaurants cafe continental desserts food-walks karnataka south-indian

Burrp – Cuisine Crawl, Masterclass & more at Airport!

The sight of people waiting for their loved ones to arrive, a bunch of people with their cabin bags and luggage, people waiting for their turn to board the flights, cops, security guards,  air hostess, and others… The cool breeze, lush greenery, souvenir shops, a chain of eating houses, taxis and more…  How astounding it is to be at the airport!

Everybody loves food walk, but what makes it more interesting is “An Airport Foodwalk!” Along with fellow food bloggers, we were all set to enter the Airport. In no time we set our foot into the airport as all the security measures were taken care. This was the first time we went out on a food walk organized by team Burrp and we have to say that we were lifted off the air with their job. There are multiple restaurants open on Domestic and International Terminals, out of which three restaurants were on our list.

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Tiffin Centre was our first stop, a restaurant well known for it’s South Indian delicacies. It’s on the upper level of Domestic Terminal. It is popular for its ambiance and authenticity in terms of  preparation of recipes and taste. The ingredients used are imported from the place of origin and every dish has it’s own story to tell. ‘Wall of Chillies’, Chettinad columns, wooden interiors are few of the highlighting features of this place.
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On the menu we had, Piping hot Rasam and Nannari Sherbet for appetizers continued with Mirchi Bhajji and Masala Vada. On the other side of the non-vegetarian platter, we had Rava Fish Fry and Chicken Lollipop. Also, we got to see the complete meal platter.
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A few steps ahead and you find yourself at La Alta Vita, an Italian restaurant. The bright interiors, green wall, and hanging lamps are few elements that caught our attention.
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Olive, Tomato, and Cheese Bruschetta is not to miss if you’re at an Italian restaurant, especially here. Chicken Arancini, fried rice ball stuffed with chicken is something that we liked! Zucchini Fritters, Zucchini fried to perfect crisp and went along with the dip.
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The last stop for the day was at La Tapenade, a Mediterranean Cafe which overlooks the International Terminal. They are known for sandwiches, fresh baked bread, cheesecakes, fresh fruit juices and wide varieties of pizzas.
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The most exciting part of the walk was masterclass held by executive Chef Murali who taught us how to prepare Penne in Pomodoro sauce, Moroccan Couscous & Chicken Tagine. Also, Chef threw light on different parts of Mediterranean region, their food styles and especially about Moroccan dishes. Though there were restrictions in using fire, knives, and other cutlery, Chef pulled off a great show.

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airport

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Our lunch had a widespread of items including from the new menu. Harira Soup, Greek Salad, a couple of Pizzas, Moroccan Couscous and Chicken Tagine, Penne in Pomodoro sauce from the masterclass session. No meal is complete without desserts. We tried Chef’s way of Banoffee Pie, Raspberry Cheese Cake, and Tiramisu. Banoffee pie is a must try for caramel lovers!

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airport

airport

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The three restaurants – Tiffin Centre, La Alta Vita, and Le Tapenade are managed by HMS Host who specialize in Airport restaurants all over the world. With the team’s way of managing things, it was hard to believe that this was Burrp’s  first venture in organizing food walks. Three cheers to the entire team for making it a great journey.

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We had an informative as well amazing day at the airport. Happy Burrping! 🙂

desserts royal-food unlimited-buffets

Experience the Royal Cuisine of Rajasthan at FAIRFIELD.

One of the things that excite us about Fairfield by Marriott is their food festivals! It’s celebrating “Padharo Maro Des”, a Marwari Food Festival covering all the popular dishes and desserts of Rajasthan.

Rajasthan being the largest state in India, is known for its traditions, majestic forts, royal sense of clothing and the Thar. It is no less when it comes to food. Rajasthani cuisine has an array of delightful recipes which is a blend of spices and sweet. Ghee, Besan, Bhajra, Wheat, Milk, and spices are few of the main ingredients.

Chef Bhuralal Prajapathi is the man behind this festival, who flew from Pune to put up this fantastic show. He spoke about the dishes through the course of the meal.
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The ambiance has vibrant shades, decorated with umbrellas, colorful Holi , Matkas, wall hangings and tiny toys. A Potter at the entrance who makes Matkas added up to the lively atmosphere.
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The dinner was arranged on the ground with lay back cushions, leaf spread on the miniature silver table, decorated with rose petals. The staff in the traditional attire and Marwari songs in the background made it more appealing.
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On the menu,

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Gulabi Sherbet, an appetizer. Though the drink was light, yet strong of rose essence. Mirchi Bhajiya, spicy green chilli’s filled with aloo, was perfectly fried and had the right amount of crispness. It was served with Lasoon Chutney.

Dal Baati Churma is something we’d love to eat over and over! Fresh Baati’s deep fried in ghee, mixed with dal and topped with Churma which gave spice-sweet hints!

Bajre ki Khichdi is one of those dishes prepared with least number ingredients but has great flavors. A divine dish by itself 🙂 Gatte ka Pulao got us thinking if it was sausages but it’s besan blent with rice! Sangri ke Sabji is made up of two special types of beans which are available only in Rajasthan. It went well with the pulao and khichdi.

Lal Maas, something straight out from meat heaven! Tender meat cooked perfectly with spices, exude great flavors.
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Malai Ghevar is a dessert where only a handful of people pull it off. Aromas of ghee and Rabdi leaves anyone speechless! Jalebi with Rabdi, Mini and sugary, topped with Rabdi left us mouthwatering. MoongDal Halwa one of the richest dessert. A person with the sweet tooth would love it for sure.

There’s also a live chaat counter which has many Rajasthani chaats to savor from!
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Overall we had a royal experience at Kava, Fairfield by Marriott. Scrumptious food, good hospitality, and innovative decor sums up the food festival. Three cheers to the entire team and to the happy helpers who served us 🙂

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 🙂