Fun FOOD Frolic

Lucknow - the city of nawabs, one of the most hustling bustling cities of Northern India, where modern architecture shares ground with ancient masterpieces, a food lovers paradise and the ride from Ameenabad to Hazratganj tells the city's story of transformation and the history of royal glories. During childhood I visited Lucknow few times for a family holiday, back then it was all one state Uttar Pradesh, I loved the city at first site but despite of my love for it I never gave a thought about it's cuisine - the Awadhi Cuisine. Awadh is a region in the centre of the Uttar Pradesh, which was before independence known as the United Provinces of Agra and Oudh. The traditional capital of Awadh had originally been Faizabad, but it was later moved to Lucknow, which serves as the present-day capital of Uttar Pradesh. Since the ancient time Awadh developed it's own culture, cuisine, dialect and architecture, so when I got invite for Awadhi Food Festival from Sheraton I took it as a opportunity to know more about the Awadhi Cuisine.

The Awadhi Dastarkhwan is a buffet spread of Awadhi delicacies prepared traditional way with a dash of modernity in plating and flavors. Chef Rehman Mujeeburspecializes in Indian Muslim Cuisine and has his roots deep in the heart of Awadh - Lucknow, his knowledge about the cuisine is clearly reflective in the flavor profile of each and every dish, he has travelled across the length and breadth of Awadh, discussed recipes from the royal cooks of Rampur to the local artisans of Lucknow, each dish in his menu has it's own distinguished personality, which is possible only after kind of detailed research which he has done in Awadhi Cuisine.

The lunch started with a glass full of Badam Milk (the paste of which is very much made in the hotel's kitchen), then came the platter full of Galawati Kebab, Murgh Barrah and on the vegetarian platter there was Achari Paneer Tikka and Aloo Neze Se, I was keen to taste the Galawati kebab and I was not disappointed at all, mouth melting texture, aromatic with lovely flavors, it reminded me of Tunday Kebabi in Lucknow. For the second plate of starters I had Paye ka Shorba (the aromatic soup made of trotters/hoof of a goat simmered for hours over low heat and flavored with spices), the soup had subtle aroma of saffron, perfect blend of spices and what I liked most about it that no flavor or aroma was over powering my senses.

While discussing with the Chef about the Awadhi breads, suddenly in the midst of conversation he went into the kitchen and came back with a plate full of Gurda Kaleji & Keema along with Sheermal and Lucknowi Naan, I was intrigued by the fact that Sheermal is a popular bread in Awadhi Cuisine as well and when Chef shared the fact that within Lucknow there are some 15 different recipes of Sheermal I was totally surprised, breads were soft, flavorful and had a splash of little sweetness.

The whole buffet spread has equal proportion of vegetarian and meat dishes, being a meat eater I always have an advantage of tasting vegetarian dishes as well but this time I must say for the first time I feel a true justice has been done with the vegetarian dishes when it comes to taste and flavor, Baingan Ka Bharta, Urad Dal, Dal Makhani were delicious and I helped myself with another helping of Baingan ka Bharta and requested Chef for the recipe, which he has promised will share with me.

And of-course when it comes to Awadhi Cuisine biryani is always in the menu, the Awadhi biryani is very different from Hyderabadi one, less of whole spices are used, once again subtle aroma, delicate flavors, medium spicy and full of flavors, and yes layering technique is not used while making Awadhi Biryani meat and the rice mixed together so that rice soaks up all the meat and the curry flavors. I was so full after relishing Biryani so tasted a spoonful of Makhani Gosht Masala (lamb cooked with lotus seeds in a spicy curry), which was totally delightful.

For the desserts I tasted Anjeer ki Kheer, Lapsi Kheer and Badusha, I liked Lapsi so much that very next day made it at home, the broken wheat was completely disintegrated in the flavorful milk, served chilled it was a true bliss after such a heavy meal. The Awadhi Dastarkhwan is a weeklong food festival going on at Feast, Sheraton Bangalore, ending on Sunday 19th October 2014, so if you want to know more about Awadhi Cuisine then this could be a great festival to start with.

Thanks for stopping by

Hina

Papadi - the queen of Indian street food, most commonly available all across the country in all the Chaat Corners, papadi is nothing but round shaped savoury crackers usually served with flavorful and colorful toppings. I am not a Chaat lover but once in a while I don't mind a plate full of crispy papadi loaded with boiled potatoes, chilled yoghurt, sweet and spicy chutney, unlike my hometown at Bangalore finding a good Chaat vendor near your place is sheer case of good luck, so now to satiate my wee hour Papadi cravings I always keep a box full of it in pantry.

Few weeks before I made a batch of Papadi for Diwali and seeing my schedule of last few days I am so glad that I made it, finally little bit of Diwali preparations are getting into shape, flower vases are filled with fresh flowers, old diyas have come out of the cupboard, guest list sorted out, started thinking about the menu yet so much still pending which will eventually come into shape before Diwali like every year.

Coming back to Papadi, this papadi can be served with different types of toppings if you want to try something out of the box this Diwali than here are few topping ideas for your Papadi:

Option 1) Add boiled potatoes, yoghurt, coriander chutney, sweet tamarind chutney, red chili and cumin powder and sprinkle some aloo bhujia to finish the topping.

Option 2) Mix hung curd, chopped coriander, mint and green onion along with some salt and pepper. Pipe it into a bag and dress papadis with this continental topping.

Option 3) Crush 5 - 6 papadis in a bowl, add fried noodles, tomato sauce, schezwan sauce, chopped green onion. Mix nicely and here is your Chinese Papadi Chaat ready.

Recipe: Homemade Papadi

Yield: 20 - 25 papadi

Ingredients:

2 Cup all purpose flour

¼ Cup semolina

3 tbsp refined oil

1 tsp caraway seeds (Optional)

Salt, as per taste

⅓ Cup lukewarm water, to bind dough

Oil for deep frying

Method:

In a large bowl sift flour with semolina, salt and caraway seeds.

Add oil into the flour. Rub oil and flour between fingers to get bread crumb like consistency.

Using 1 tbsp of lukewarm water at a time bind firm dough. Knead for 5 minutes or until smooth.

Rest the dough for 10 minutes covered with a moist piece of cloth.

Divide dough into 4 equal parts. Roll out each dough ball into a large sheet of ½ inch thickness.

Using cookie cutter cut rounds of equal size from the rolled dough sheet.

Prick the papadis with fork/toothpick to avoid puffing up while deep frying.

Heat oil in a frying pan over medium heat.

Slid the papadis in hot oil and fry until light golden in color on both sides. Drain over a kitchen towel.

Once cooled, store in airtight container at room temperature. It stays fresh for more than a month.

Thanks for stopping by

Hina

Moong Dal Halwa, is one of my favorite Indian desserts, goodness of ghee, nuts, saffron and milk makes it a perfect festive dessert. Moong Dal Halwa is an easy to make dessert but requires lot of patience; it is the only mantra to make flawless Halwa. This dessert is a regular feature in my festive menu and never seems to go out of trend; even today I relish it with same child like enthusiasm and still couldn't wait for next time to make it.

Diwali entertaining and get together with friends and family spruced up this weekend, few friends of him have come all the way from Tokyo to enjoy the festival of lights, I invited them for a traditional Indian lunch, to my surprise they loved the spiced up curries, fragrant breads and rich desserts. And yes "his" schedule permitted him to arrange the lights for Diwali in the house, help me with some decoration arrangements and festive shopping, so not much left in my planning list for now except some last minute errands to be completed.

This week I have taken leverage of Diwali and excused myself from all the professional assignments and deadlines but I know soon after Diwali I will be all crashed up under the workload. So till Diwali I take your leave and hope you have a Happy & Safe Diwali with your family and loved ones. Try desserts and snacksrecipes from the blog for Diwali and would love to hear from you how your sweets/desserts turned out.

Recipe: Moong Dal Halwa

Yield: Serves 4

Ingredients:

1 Cup yellow moong dal, skinned

1 ½ Cup full cream milk, warm + 2 tbsp

⅓ Cup ghee (clarified butter)

½ Cup sugar

4 - 5 cardamom pods, crushed

A pinch of saffron

For the garnish:

Slices of pistachio, almonds

Method:

Clean, wash and soak the moong dal in water for 3 to 4 hours.

Drain and grind to a coarse paste using 2 - 3 tbsp of water. If the moong dal paste has excess water after grinding, drain it out through a strainer and keep aside for sometime.

Dissolve the saffron in 2 tbsp of warm milk and keep aside.

Melt the ghee in a heavy bottomed pan over low heat.

Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown. This takes about 15 - 20 minutes.

The moong dal paste will be first sticky, than lumpy and eventually start breaking down.

Add in the crushed cardamom pods. Mix nicely.

In another pan mix in warm milk, sugar and dissolved saffron. Stir until sugar is completely dissolved.

Add in the warm milk to halwa and cook, stirring continuously till all the moisture has been absorbed and the halwa is fluffy.

Garnish with almond and pistachio slices. Serve hot.

Thanks for stopping by

Hina

Standing proudly in the center of IT City - The Gateway Hotel, turned 25 on October 10th, 2014, the hotel which has seen the transition from Bangalore to Bengaluru is one of the oldest hotels in town. Turning 25 is an iconic milestone and to celebrate this momentous occasion, the hotel hosted a special Chef's table featuring the Chef's special 25-year celebration menu, specially curated by award winning Chef Naren Thimmaiah.

Over the years hotel has experienced the change of ownership until Taj Hotel Group of Hotels took it over and since then there is no turning back, today it is a full service upscale hospitality brand in South Asia region and cater to the modern day nomads to business travelers providing consistent and crisp service.

The evening unfolded with the brief introductory rounds with the social elites of the city and than clinging of cocktail glasses at Sphyre, which is a lounge bar, specially designed for live music, dancing and an alfresco bar. It is a place where Pub classics satiate your palate in the afternoon and world cuisine sets the evening mood. While enjoying our cocktails and finger food we got the chance to interact with the General Manager of the The Gateway Hotel - Albert Rebello, who has many interesting stories to share about the hotel and his long journey with it.

The delectable Chef's table was arranged at GAD (Gateway All Day), an all day diner indoor and open air sitting, where you can enjoy world cuisine, Mediterranean, Italian and Indian to name few. The menu for the Chef's table was medley of old classics of the hotel like Peacock Garden Lasooni Bhuna Palak (homestyle preparation of spinach cooked with generous helping of garlic) and Northern Gate Dal Makhani (Peacock Garden and Northern Gate are the old names of Gateway Hotel before it got it's modern day identity), the menu also had some of the contemporary fare available at GAD today like Mac n Cheese (Classic macaroni and cheese baked with crumbs of mushroom) and Shrimp Spinach Risotto.

While discussing about the menu with K Natarajan, the Corporate Chef over the dinner table, he shared the fact that toady Gateway excel in innovative cuisine offerings like 'Active Food' - superfood and low glycemic index foods for the health conscious guests, regional home-style cuisine, 'Eat-In' - refreshed in room dining menus and 'Wake Up' - buffet breakfasts with a range of healthy and indulgent options. To my surprise many dishes in the Syphre's menu were marked Active as well as in the main course menu at GAD, one such 'Active' marked dish was Fillet of Fish (herb crusted oven baked fish with sautéed greens, roasted baby potatoes and grain mustard sauce) that was my favorite of the evening.

Since the reason for celebration was grand so the dessert platter has to be elaborate as well - Potluck Cafe Dark Chocolate Mousse, Caramel Custard, Saffron Rasmalai,Jamun Tart with Rabri and Pan Cotta, too much to finish off but the perfect ode to a memorable evening.

As part of the celebrations, the Gateway Hotel has lined up a range of culinary experiences for the entire October month including the Gateway 25 Years Celebration Menu at GAD and special theme based buffets every Friday - Best of Bangalore, and Saturday - Northern Gate Evenings.

I wish entire Gateway Hotel Team and Taj Group of Hotels many more years of success and celebration.

Thanks for stopping by

Hina

Habanero, a brand which redefined Mexican food culture in India, launched it's new menu this month to surprise Mexican food lovers with much more tantalizing dishes and flavors. The story behind Habanero's creation is no less interesting than a romantic movie, a desi boy and an American girl met in business school in Arizona. They spent years together in the American southwest, soaking up the region’s cheerful culture and enjoying the flavors of Mexican border cuisine. When Griffith David and Elizabeth Bowden-David moved to Bangalore they missed their favorite cuisine so much that they decided to start their own restaurant called - Habanero, truly Tex Mex, as the couple spent considerable amount of time in Arizona region so they decided to have best of Texas and Mexican Cuisine (Tex Mex) at their restaurant.

Usually when we talk about chain restaurants we do not give much emphasis on decor, music, live stations and food festivals but Habanero's brightly painted interiors that lend a cheerful and cozy ambience, live band performances, stylish bar set up and festive celebrations like Cinco de Mayo set it apart from competitors and make it stand in the category of high benchmarks.

During the inception of Habanero in 2011, another very talented American Chef joined Habanero - Dan Durkin, who has a dozen years of experience serving Tex-Mex in Asia and is currently the COO of this brand. Dan himself curated the new menu, it includes some of classic Tex Mex favorites as well as some of his new signature creations. Dan who is been in India from past two months is totally in love with the country and planning to make it his second home for now.

The new menu is experimental and bold, full of rich, spicy flavors that characterize Tex-Mex cuisine, the new menu is not confined to popular Mexican delights Tacos and Burritos, it has beautifully plated meat dishes, seasonal and local produce based salsas, meaty taco fillings and perked up Margarita and Pina colada flavors.

The most fascinating moment of the afternoon was live Holy Guacamole Station, when a cowboy like dressed staff came with the portable station near our table and with a sweet smile on his face started churning fresh Guacamole for us, in between posing for the cameras as well, the Guacamole was creamy mouth melting combination of avocados, garlic and cilantro served with warm in house made corn chips. While I was waiting for the main course I could not resist myself from nibbling on crisp corn chips and tomato salsa, which is seriously addictive.

Habanero’s specialty dishes include Zucchini Fritters with Tomatillo Relish (Savory cakes of shredded zucchini, breaded and fried and accompanied with a tangy sauce), which was one of the best Zucchini Fritters I have tasted so far, Queso dip with chips (lusciously gooey, warm cheese dip, spiced with green chilies and served with chips) Fish Veracruz (steamed Basa atop vegetables, doused with a tangy, spicy Veracruz gravy - a Mexican coastal specialty), Stuffed roasted red pepper (Healthy and pure veg: sweet red capsicum stuffed with paneer and rice and served straight from the oven), those perfect charred marks in the outer skin of bell pepper were totally photogenic and of-course the expected Pork/Chicken Stuffed Soft Shell Tacos.

But for me the show stopper was a giant slice of Tres Leches Cake (Habanero'smost popular treat, simple and divine butter cake soaked in different types of milk and garnished with fruit) served with flavorful milk and fresh fruit compote, tres leches is a Spanish word for three kinds of milk - evaporated milk, condensed milk and heavy cream. Habanero do this dessert traditional way by soaking the cake overnight in the milk and serving it with the same milk. The sponge was delicate, gooey and moist after soaking in milk and with the generous drizzle of the same milk before eating makes it a divine dessert.

The new menu is now live at all three Habanero outlets in Bangalore, to know more about it your can visit nearest Habanero at Whitefield, Indiranagar and Kormangla or could follow their Facebook Page

Thanks for stopping by

Hina

Kumauni Badi Curry is a humble curry made of homemade dried lentil drops usually cooked simmering over low heat in the wooden fir/chullah flavored with garlic chunks and wheat flour. In Kumauni region Vadi is usually pronounced as Badi in local dialect and whole dish when served with rice is called Badi - Bhaat (Rice). Many of us who are familiar with Punjabi Masala Vadis, yes the making of these lentil drops is vey much similar to that but without any spices and with very little addition of basic seasoning. In Pahadi Badi Curry, wheat flour is acting as a thickening as well as the flavoring agent whereas in other cuisines mostly tomato is used to flavor the curry.

When I asked my mom the reason behind making these lentil drops and storing them, she explained during earlier days life was not so easy in the foothill of Himalayas, natural produce was limited due to harsh weather and confined resources, during the season when lentils are in abundance Pahadi ladies started making lentil drops, sun dry them in the soft winter sun and store it for the coming bad days, that is how making and storing of Badis got so popular over the entire Kumaun region. Today it has become like a Kumauni tradition and every household follows it like a yearly ritual by making a small batch of Badis for family and relatives.

I have grown up in the era where I have seen my mother and aunts grinding lentil for the Badi in stone mortar and pestle for hours and my great grandmother sitting close by to provide her experienced guidance to do it perfectly, today I cannot imagine that much of hard work in my kitchen but in those days without any food processor my mother used to grind 3 - 4 kgs of lentil, shape them of equal size with fingers and then arrange them neatly in giant sized trays and my only contribution was to take those giant trays to the terrace for sun drying. As I grew up she use to engage me in shaping Badis from the lentil paste and always complained about my not so fine shape Badis.

Today I have capitulated to this metro life and do not even dare to make my own batch of Badi at home but I get my regular supply of it from home, where ladies still make it every year with the same zeal and love, considering it a sacred ritual which need to be passed on from one generation to the other, sadly the art is slowly dying as the new generation is more keen on learning western food delicacies This post is my ode to all the Pahadi ladies who been making Badis from years just to keep this food art alive.

Recipe: Kumaoni Style Badi Curry

Yield: Serves 4

Ingredients:

8 - 10 dried badi/vadi (lentil drops)

1 onion, chopped

3 - 4 garlic cloves, chopped

1 tsp ginger - green chili paste

1 tsp cumin

1 tbsp whole wheat flour

4 tbsp ghee

Salt, as per taste

2 tsp red chili powder

½ tsp turmeric powder

Water for cooking

Method:

Heat 2 tbsp ghee in a pan and fry badi over medium flame until golden on both sides. Drain on an absorbent paper and set aside.

In a heavy bottomed saucepan, heat remaining 2 tbsp ghee over medium heat.

Add cumin seeds and saute until brown in color and fragrant.

Now add chopped garlic and saute for 1 - 2 minutes.

Add in chopped onion and ginger - green chili paste, fry until onion turn translucent.

Add wheat flour and roast over medium flame until flour turn deep brown in color and starts releasing a distinct aroma.

Once flour is roasted, add enough water to make curry, salt, spices and fried badiya.

Let it simmer over low flame till curry thickens and badiyan get cooked. The cooking time for badi depends on the quality of the badi, mine usually takes 20 - 30 minutes.

And the curry tastes better only when simmered over low heat for sometime.
Garnish with chopped coriander and serve hot with rice.

Thanks for stopping by

Hina

Redefining the buffet concept, SOHO ST., is abuzzing restaurant newly opened in the heart of Kormangla. Actually Soho St. is one of the liveliest areas in London, it is well known for hustling bustling bars, pubs, restaurants and all night open cafes, making it one must visit stop for night life lovers from all across the London, very much similar is the concept behind Soho St. restaurant, warm ambiance and tasteful interior with usage of brick walls, interesting memorabilia and graphics, serving world cuisine on a single platter makes it favourite fine dining restaurant for the entire family.

Once you step inside Soho St. the first impressive factor is the spacious carpet area with a beautifully set up bar in the centre, live food counters, open kitchen, long buffet spread, kids play area and not to forget specific space for DJ playing peppy numbers to keep the guests entertained while enjoying their meal.

Leaving no stone unturned to fully offer a gastronomic extravaganza like no other restaurant in the city; Soho St. buffet is a combination of 7 different cuisines from all over the world, Mediterranean, Italian, Indian Cuisines to name few, and the most interesting fact is Executive Chef. Debabrata Mukherjeemakes sure that every day there is some new addition in the buffet menu. Sushi and Dimsum station, live grills, pasta and salad counter, cotton candy or coldstone ice cream are few of the daily food fairs at Soho St.

Talking about the food, as I mentioned above Soho St. buffet is a medley of different cuisines so you can expect Tangri Kebab sharing plate with Spinach and Packchoi Dumplings. The lunch began with a bowl of Minced Chicken and Glass Noodle Soup (a typical Indian Chinese Soup, flavorful and served at right temperature) then came an array of starters Chicken Shawarma, Chicken Tangdi Kebab, Pahadi Fish Tikka, Chicken Lung Fung, after tasting each of these I refreshed my palate with a mocktail called Holiday Isle (a tantalizing blend of fresh juices and lemonade). Then I started my second inning of appetizers with Dimsums (Chicken basil Dimsum, Prawn Hargao, Spinach & Puckchoy dumpling, Gauti) served with Black Pepper Sauce, Chili Bean Sauce and Sesame Tomato Sauce, honestly I never expect Dimsums to be done perfectly at a multi cuisine restaurant but I really like when some places break my pre conceived notions with their food, Dimsums were absolutely delightful filled with subtle flavored meats/vegetables and served right out of the Bamboo Steamer on my plate.

Than with another glass of equally refreshing mocktail Sea Breeze I moved towards entrees, which was again an elaborate affair which could not be tasted in one afternoon I picked few of my favorites – Spaghetti in Cream Sauce, Keema Pav, Mutton Rogan Josh and Hyderabadi Dum Biryani, that Spaghetti in Cream Sauce is my favorite from the entire menu of the afternoon and after one spoonful I could not resist myself from finishing up the whole plate full of it. But Mutton Rogan Josh and Keema Pav were equally competitive in terms of flavors, the most impressive fact is that Chef and his team has done justice with all the dishes in the menu from different cuisines, none of the dishes I tasted were lacking behind in taste profile.

When there is Cold Stone Ice Cream in the menu, that is always my first choice for dessert, so I had one bowl of customized cold stone ice cream along with Chocolate Mousse and Caramel Custard, that Chocolate Mousse was like an airy cloud of dark chocolate, could not strain myself from having another shot of it.

Soho St. best described as melting pot of cultures, offering an incomparable experience to diners, at a price that is easy on the pocket and scrumptious on the palatte. To know more about Soho St., visit their Facebook Page

Thanks for stopping by

Hina

Dum Ka Murgh is a slow cooked chicken curry flavored with whole spices, cashew paste and yogurt. The word Dum is an Urdu word for steaming but commonly Dum is used to define the slow cooking method, where pot is tightly sealed with dough or tight fitting lid to lock the aroma of spices within pot and for the meat to absorb all the juicy flavors from the curry. This method was favorite of royal cooks across India and has been passed on from one generation of cooks to another since Mughal era or maybe before though in modern day kitchen it is not possible to cook curries for hours over wooden fire but oven or slow cooker can be used for the same.

The reason to make this special curry was we made it to the Runner's Up in the category of "Best Recipe Blog" at Food Blogger Association Awards, 2014, the good news came on 2 Nov 2014, first of it's kind recognition I got for my work and I started jumping with joy all over the house, Momo gave me one amused look but he understood his looks not going to spoil my celebratory mood. Sometimes it feels great when your work get formal appreciation; it acts as a boost to continue the journey ahead with new vitality, zeal and passion.

After continuous rain in past few weeks there is sudden temperature drop in the city, which means drastic change in our food preferences, we have already started craving for soups, stews, Gajar ka Halwa and Khus ka Doodh and I am so glad bidding goodbye to rainy clouds which made our daily routine like soupy bowl of ramen noodles, all watery and slurpy.

Recipe: Dum Ka Murgh

Yield: Serves 4

Ingredients:

1 kg chicken, skinned and with bones

2 large onion, chopped

¼ Cup cashewnut paste

⅓ Cup yogurt, whisked

2 tbsp fresh cream

4 tbsp ginger garlic paste

Salt, as per taste

4 tbsp ghee, for cooking

Whole Spices:

1 bay leaf

2 - 3 green cardamom pods, crushed

1 star anise

2 - 3 cloves

Other spices:

1 tsp turmeric powder

2 tsp red chili powder

1 tsp Garam Masala (see recipe here)

Method:

Clean, wash and dry chicken with a kitchen towel. Set aside.

Heat ghee in a heavy bottomed saucepan over medium heat. Add whole spices and saute until they begin releasing aroma.

Add chopped onion and over low heat saute until onion turn brown in color.

Add ginger garlic paste and cashew paste, saute until oil separates from the masala.

Add salt and, turmeric powder and chili powder. Saute for another 1 minute.

Add chicken pieces along with whisked yogurt, garam masala and 2 Cup hot water. Mix nicely.

Cover the saucepan with a tight fitting lid and reduce the flame to lowest. Let the chicken cook over low heat for 20 - 30 minutes or until it is done, do not open the lid in between. This could be done in the oven as well at 170 degree celsius for 1 hour.

Once chicken is done open the lid stir in fresh cream and garnish with chopped coriander.

Serve hot.

Thanks for stopping by

Hina

Hanoi Vietnamese Cuisineis an appealing restaurant, set up in the Phoenix Market City at Whitefield, Bangalore. The name Hanoi comes from the capital of Vietnam - Hanoi, the second largest and one of the most popular cities of the country, it is the city where modern day transitions share ground with old architectural masterpieces. The restaurant would not have come into picture if Nirav and Diep, would not have met, their story is no less than a fairy tale, a Gujju boy and a Vietnamese girl met at culinary school, studied together, love blossomed and they got married. During one of their visits to Diep's hometown Hanoi, idea struck to Nirav to start a Vietnamese restaurant in Bangalore and they both left no stone unturned to bring that idea into life and the result is - Hanoi Vietnamese Cuisine.

The ambiance of the place is simple yet cozy, with lovely pictures of Hanoi captured by Diep, each frame depicts a story about the city and it's people. Nirav was our Chef and the host for the evening, owner of chirpy and energetic personality Nirav knows his ingredients and kitchen well, while discussing he shared that they import most of the sauces from Vietnam to maintain the authenticity of the cuisine and Diep always makes sure to consult cooks in her family back in Hanoi before working on any new dish for the restaurant to know more about the originality of the dish.

It was the Chef's table so most of the dishes for the evening Chef Nirav and his team prepared at the live station in front of us, while his team started stirring pots and steamers to satiate our growling appetite we munched on rice crackers served with variety of dips. We started with two kinds of soup - Sup tom bi do (A pumpkin, prawn and cream soup) and Sup Bap Cai Cucon Thit (Vietnamese style stuffed cabbage packages in broth, I choose chicken stuffing in cabbage packages) both the soups were extremely flavorful and served at right temperature. Those delicate cabbage packages were tied up with spring onion greens and stuffing inside was well cooked. Vietnamese Cuisine is much more than just rice paper rolls but if it is Vietnamese Cuisine then there has to be dumplings - Banh Cuon(Traditional Vietnamese steamed rolls with choice of filling), we all were meat lovers so chicken filling for the rolls was obvious choice, rolls were extremely well done and up-to my liking.

Another round of appetizers we had Gao Xao Ot (Chicken marinated with lemon grass prepared in Vietnamese Style), Ca Basa ap Chao (Basa fillets marinated in homemade five spice powder and pan grilled) both the dishes were my favorite from the entire menu of the evening especially lemon grass chicken was equally tender as basa and marinated so well that lemongrass flavor could be tasted even in the underneath layers of chicken.

For the main course I choose Vietnamese Special Pho - Pho is an Vietnamese national dish, in which aromatic and delicious rice noodle soup served with fresh herbs, meat, sea food and leafy vegetables. I usually love the idea of one pot meal whether it is Pho or Ramen, I slurp them all and so I did with my large bowl of Pho at Hanoi. But the show stopper of the main course was Cau Rang Me Nu'oc thit (Fresh water crab gravy cooked with tamarind and chili) the dish originated in the coastal region of Vietnam and as they say best way to devour a crab is with your fingers, extract all the sweet crab meat from the shells and slurp up the delicious sauce.

After delectable medley of delicate flavors for the main course for dessert we had Che thai (a version of Thailand's tub tim grab, the Vietnamese version is less sweet and uses a variety of fruits, coconut jelly), I think Che thai was not served at right temperature because of which it didn't taste very much appealing, Chuoi Chien (deep fried banana fritter served with sweet coconut and peanut dipping sauce) and Kem(Vietnamese Homemade Ice Creams - lemongrass, basil, pineapple, moong bean, cinnamon with apple, betel leaf and coconut with rose petals) all the flavors were absolute delight, I always have a thing for unusual ice cream flavors and with a platter full of such out of the box flavors I was in seventh heaven.

This time I missed Vietnamese Coffee maybe next time I am going to visit the place only to enjoy their Vietnamese Coffee. To know more about Hanoi Vietnamese Cuisine visit their Facebook Page.

Thanks for stopping by

Hina

Curried Pumpkin Soup is packed with goodness of pumpkin, carrot and apple flavored with whole spices and a dash of curry powder. For the first time I tried apple in a soup and I really liked the taste, apple added a hint of tartness and sweetness to the flavor profile of the soup, which was complimenting the character of whole spices especially cinnamon. With winter breeze knocking at our door every now and then soups are the best comfort meal for this time of the year.

Few days back after weeks I had a day to myself, so to relax my over worked brain cells decided to make some soup, while the soup was simmering in the kitchen I watched my favorite American television drama series Gilmore Girls, the episode revolved around Thanksgiving and my craving for the soup increased double-fold. By the time episode got over soup was also ready but at a food blogger's house first your lens get the taste of the dish than at last you, with whatever I could grab did some styling and shoot the Curried Pumpkin Soup.

Once shooting part was over I helped myself with a bowl of it with some baked pita chips, by the time he came back from work I was already down two bowls and to give him company I joined in with another bowl of soup with a sheepish smile. But I didn't have anything else for the dinner, which somehow justifies my soupy mania, anyways "he" too loved the soup and more than that he was impressed with the fact that soup has apple as well. The consistency of this soup is thick which makes it quite fulfilling and a great weeknight meal idea.

Recipe: Curried Pumpkin Soup

Yield: Serves 4

Ingredients:

1 onion, chopped

1 medium sized pumpkin, peeled, deseeded and cubed

2 carrots, peeled and chopped

1 apple, peeled and cut into cubes

4 - 5 garlic cloves, chopped

Salt and black pepper as per taste

2 tbsp olive oil

1 litre vegetable stock

1/4 tsp Curry Powder (see recipe here)

Whole Spices:

1 bay leaf

1 star anise

2 - 3 inch cinnamon stick

For serving:

Red chili flakes

Fresh Cream

Melon Seeds

Olive Oil

Method:

In a saucepan heat olive oil over medium heat. Add whole spices and saute until aroma is released.

Add onion and garlic, saute until translucent but not brown.

Now add carrot, saute for 4 - 5 minutes followed by pumpkin and apple.

Season with salt and pepper, as per taste. Mix nicely.

Add curry powder and hot vegetable stock. Bring the soup to rapid boil once and then reduce the flame to low.

Let it simmer over medium heat until liquid is reduced to half and vegetables are tender.

Remove whole spices from the soup.
Puree the soup to smooth consistency in blender.

While serving finish with tsp of cream, olive oil, sprinkle melon seeds and chili flakes on top. Serve hot.

Thanks for stopping by

Hina

Tangra Food Festival is the celebration of authentic Kolkata style Chinese Food which has now become part of Kolkata food culture. Kolkata Chinese Cuisine, which was introduced to India in the year 1780, it all began with the immigration of Chinese residents from the Hakka region to settle down in Calcutta, now known as Tangra Community/Kolkata Chinatown. With the passage of time Tannery or the leather business slowed down, to move ahead in life Chinatown people started serving Chinese food to the local residents which was an instant viral all over the Kolkata and since then it has been favorite of food lovers from all across the nation.

On one of his recent food trail to Kolkata Chef Jolly aka Chef Surjan Singh Jolly discovered the joy of Kolkata Chinese food and after his close interaction with the people of Chinese community he got so impressed that decided to bring those flavors to the JW Kitchen in Bangalore, to maintain the authenticity of the cuisine he got with himself from Kolkata Chef Edwin of Golden Joyrestaurant and his team to take charge of Tangra Food Festival.

To cater to the Indian food preferences lot of vegetarian options included in the festival menu like Golden Threaded Paneer, Fried Baby Corn, Fried Mushrooms and Veg Momos. For the meat lovers there was Chili Chicken, Stir Fried Golden Prawns. I am so impressed with No MSG policy at the festival and minimal usage of sauces and artificial flavors in the food, which is not so common in Indian Chinese.

In addition to the above, the Tangra section of the buffet spread also offered the lovely golden fried fish and delicious Pork Sui Mai dim-sums for starters. In the mains, we non-vegetarians relished egg-fried rice and egg hakka noodles which were enjoyed thoroughly with pork in hot garlic sauce and fish in oyster sauce. There were a whole range of 'Tangra special cocktails and mocktails which were curated in-house by Akshar and team. The cocktails like Shandong Mary, Beijing Bellini, and Wild Liquid - both alcoholic and non-alcoholic were bursting with flavors and complimenting the food well.

Kolkata Chinese is not much about desserts but keeping in mind guests love for dessert, there was the arrangement of desserts in the JW Kitchen buffet my favorite was Kaffir Lime Creme Brûlée.

Tangra Food Festival is an extended wing of JW Kitchen Buffet so till 9th November 2014 you can enjoy Kolkata Chinese food along with the buffet menu at a price of INR 1599++. To know more visit their Facebook Page.

Thanks for stopping by

Hina

Naan is an Indian flatbread, history says it came to India along with the rulers from Central Asia and slowly became part of the Indian royal menu, whether it is rich and spicy meat curries or light and hearty lentil stews Naan is one bread which humbly compliments all. One of the most popular breads across the country - Naan is usually made with all purpose flour using yeast as fermenting agent, in this recipe curd is being used instead of yeast though using curd doubles the dough rising time but the end result is no different.

Whenever I plan Indian menu for party at my place Naan has to be in the menu, soaking this soft pillowy bread in curries and having a mouthful of it in itself is a bliss and also very few of my guests are not so Naan lovers else everybody is fond of this tear shaped bread, for those who avoid white flour I do Whole Wheat Naan which is equally soft as the white flour one. Once the dough is ready I make small balls out of it and cover them, while food is served all I have to do is roll and puff the Naan's and best part with Naan is it does not have to be perfectly shaped.

Last week I made Dum Ka Murgh long with it I made some Naan - without yeast, I bind the dough in the afternoon and by the dinner time dough trapped up all the air well and was all ready to be rolled out into Naan, if you plan to make Naan at the last moment than I would highly recommend the yeast recipe otherwise this recipe is always a foolproof one.

Recipe: Naan (Without Yeast) Recipe

Yield: Makes 10 Naan

Ingredients:

3 Cup all purpose flour (maida)

½ Cup sour curd, at room temperature

1 tsp sugar

¾ tsp baking powder

¼ tsp baking soda

2 tbsp ghee

Salt, as per taste

Lukewarm water

¼ Cup nigella seeds

Method:

Sieve maida with baking powder and baking soda in a bowl and make a dent in the centre. Pour curd, salt, sugar and ghee in that dent.

Mix well and let it rest for 1 - 2 minutes, gather the flour with your finger tips and using 1 tbsp of lukewarm water at a time bind firm dough. Knead well for 5 minutes.

Form a smooth ball of dough and keep aside covered in warm place for 4 - 5 hours.

Heat flat pan/griddle over medium heat. Divide the dough into equal golf ball sized rounds.

Dust the rolling platform with maida, roll dough ball into small circle and sprinkle 1/4 tsp nigella seeds on top.

Now roll the naan into tear shape.

Apply water on top of naan with your fingers, and turn over it to the hot tawa so that the water applied part sticks to the pan.

Cook in medium flame and after a minute it has puffed up marks on top.

Now turn the griddle upside down and cook the other side on direct flame till the other side becomes light golden in colour.

If you are not comfortable flipping the pan, simply put the naan in direct flame like Chapatis and cook until it get charred marks on top.

Apply some ghee/butter just before serving. Serve hot!

Thanks for stopping by

Hina

Nando's landed in Bangalore in 2010 and it didn’t take long for people to fall in love with the addictive taste of flame-grilled PERi-PERi chicken, within 2 years another Nando's outlet was set up in Whitefield. Nando's is a world famous South African chain of casual dining restaurants with Portuguese/Mozambican theme serving only grilled chicken with different Peri-ometer (Lemon & Herb, Mild, Hot and Extra Hot). What is Peri Peri? PERi-PERi is an African Bird’s Eye Chilli, at Nando's they loved the spice so much that it became part of brand identity.

As per the Nando's ideology all the Nando's Chicken are marinated for 24 hours in the secret sauces (these secret sauces travel all the way from South Africa to each outlet) until the flavor goes right through to the bone, Chicken is then flame grilled and basted in your choice of Nando's Peri Peri Sauce. The core offering at the restaurant is the delicious ‘flame grilled PERi-PERi chicken’, followed by a further selection of salads, appetizers, burgers and wraps. But serving Chicken does not mean there is no room for Vegetarian delights; Nando’s offers great choices for vegetarians, which includes salads, burgers, grilled paneer and wraps to choose from.

Appetizers or Appeteasers what they call at Nando's were platter of Peri Peri Hummus and Pita, Spicy Mixed Olives and Chicken Livers with Portuguese Roll, Hummus and Pita were well made and pickled olives are always my favorite I just love to nibble them. From the designer drinks menu we ordered Poncha Zurra (A traditional drink infused with pomegranate syrup, cinnamon and ginger with slices of orange and apple), Citra (Citra syrup mixed with Sprite and generous helping of ice cubes), Citrus Bliss(Mojito mint syrup, grapefruit juice and Sprite coupled with ice cubes and fresh mint leaves) and Madeira Red (A sweet, fizzy, pomegranate lemonade made with Sprite and finished with a delicious sugary rim) all these mocktails are served in tall very tall glasses and each has a very distinctive refreshing flavor.

Than came an array of platters full of Chicken and more Chicken in different Peri - ometers, Nando's Signature Peri Peri Chicken, Chicken Wingsalong with Portuguese Salad with Chicken (Fresh tomato, Nando’s PERi-olives, mixed peppers, cucumber and onion on a bed of crisp lettuce). My vegetarian co diners had Peri Peri Paneer Kebabs (2 paneer and veg kebabs, basted in your choice of flavour and flame grilled), Roasted Veg and Paneer Meal (Seasonal veg, tender marinated paneer grilled and basted in your choice of flavour) and Mediterranean Salad (A mix of lettuce, peppers, Nando’s PERi-olives, cucumber, onion and tomato, all topped with feta cheese).

But the showstopper of the evening was the Chicken Breast Meal, new addition to the Nando's menu. The Butterfly Chicken Breast is a unique A-grade; trimmed off excess fat, 24 hours marinated, flame grilled chicken served in your choice of PERi-PERi flavors. The Portion of chicken is butterflied and off the bone. This distinctive flame grilled double breasted delight is served with Crispy Wedges, Fresh side salad and a Refreshing Designer Drink, the Chicken breast was extremely tender, juicy and flavorful.

All the meals at Nando's are served with interesting sides - Potato Fries, Spicy Rice, Coleslaw, Corn-on-the-Cob, Three Bean Salad and Crispy Skin-On Potato Wedges, all the sides are extremely well done and it is so hard not to full yourself with these. I always look forward for my desserts by the end of the meal but at Nando's dessert failed to impress me we had Creamy Cheesecake (Dense baked cheese cake with real cream cheese and crunchy biscuit crumbs) and Choco Cake(Chocolate cake with layers of home-made buttercream).

But Nando's is truly your place if you are in a mood to have tons of chicken with minimal calorie indulgence and bombing flavors. To know more about Nando's visit their Facebook Page or the nearest outlet.

Thanks for stopping by

Hina

Corn and Besan Cheela is a Gluten Free healthy breakfast choice, it is one of those breakfast options I have grown up eating and one of our family favorites too. Cheela is the very Indian name for thin savory crepes made from various flours and seasoning but unlike crepes or pancakes no eggs are used in making Cheela. I learnt this recipe from my mother and always make it the way she taught me, though you can grind corn to smooth paste but like her I keep the paste chunky so that I can taste bits of corn in between Cheela, which I thoroughly enjoy.

Planning breakfast menu for weekend is bit challenging task, he want something not so healthy and indulgent while for me it is exactly the opposite, I prefer wholesome breakfast to have a great start to weekend, like with Corn Besan Cheela I serve green chutney, boiled egg/omelet and freshly squeezed juice to keep the breakfast balanced in terms of nutrients. Last few days were pretty harsh on my health side and continuous working on client deliverables made me really sick, I was not in a mood to cook something very elaborate for the breakfast so we settled down for this humble yet healthy breakfast.

Recipe: Corn Besan Cheela

Yield: Serves 4

Ingredients:

1 Cup corn kernels

1 Cup gram flour (besan)

1 tsp ginger garlic paste

1 green chili

Salt, as per taste

1 tsp each cumin powder, red chili powder, turmeric powder, mango powder

¼ tsp chaat masala

Water to make batter

Oil for greasing

Method:

Boil corn kernels in water until tender. Drain in a colander. Blend to a coarse paste along with green chili without using any water.

Mix all the ingredients except oil in a bowl.

Using little water at a time make thick easy to spread batter of pouring consistency.

Now heat a non-stick tawa and pour a ladle of the batter and spread it in the pan, not too thin.

Pour 1 tsp of oil on the sides, and cook on medium flame until the side is golden.

Now turn it upside down and cook the other side till it turns to brown in colour and crispy. Avoid flipping cheela again and again.

Serve hot with green chutney

Thanks for stopping by

Hina

Lahori Murgh as the name suggests is the recipe from Lahori Cuisine and needless to mention that Lahore is one of the cities in Pakistan. Lahori Cuisine has influences of Persian, Arabic and Mughlai Cuisine, use of whole spices, aromatic herbs and lot of meat dishes are few signature styles of Lahori Cuisine. This recipe I tasted in a small Dhaba near Wagah Border during one of my recent trips to Punjab, those who know history of our country well must be familiar with the connection between Punjab and Pakistan, though very basic ingredients are used in this recipe still flavors are bombing, after finishing up the chicken curry I straightway spoke to the owner of the Dhaba and he gladly shared the recipe with me.

His roots are in Punjab and his ancestors came from Punjab on the other side of the border, but it all happened way back in the history and since then his family called India their home. But we visited his ancestral house, which is been locked from ages but sill stands with same marvel though I am not sure for how many more years. Many years ago his family called this dwelling place their home but today it is mere frame which my lens was happy to capture and few long forgotten tales are told about it to new generation, visit to ancestral houses are always nostalgic and so was ours but we tried to cheer ourselves with tons of good food around.

During our visit I realized the land has much more stories to tell than just Dal Makhani and Kulcha, the state which has seen eras of struggle in history still manages to share those dark tales with pride and glorification. From the land of Royals Patiala to holy city Amritsar or modern day metros Chandigarh, I have seen one thing in common love for food, life and culture, which I have not spotted in any other part of the country.

Recipe: Lahori Murgh

Yield: Serves 4

Ingredients:

500gm chicken, with bones

3 large onion

2 green chili

2 large tomato, chopped

2 tsp ginger garlic paste

2 tsp kashmiri lal mirch

1 tsp Garam Masala (see recipe here)

1 tsp coriander powder

4 tbsp ghee

Salt, as per taste

Whole Spices:

1 star anise

2 cloves

2 - 3 green cardamom

1 small mace

2 bay leaf

Method:

Clean, wash and dry chicken pieces. Set aside.

In blender make smooth paste of 2 onion and green chili. Chop the remaining one onion.

In a heavy bottomed sauce pan heat ghee over medium and heat, saute whole spices until aroma is released. Drain and blend into powder.

In the same saucepan saute onion paste over low heat until oil separates from the masala. Transfer to a bowl and set aside.

Saute chopped onion until golden brown in color.

Now add ginger garlic paste and saute for 2 - 3 minutes.

Add sauteed onion paste, chopped tomato, lal mirch, garam masala, coriander powder and salt. Saute over low heat for 5 - 10 minutes.

Add chicken along with 2 Cups of warm water. Sprinkle powdered whole spices and seal the vessel with tight fitting lid.

Let the chicken cook over low heat for sometime stirring occasionally in between.

Once done garnish with ginger slices, coriander and serve hot withNaan.

Thanks for stopping by

Hina

The journey of Martini began somewhere in 19th Century with a combination of gin and vermouth and over the years every mixologist tried adding his/her own twist to Martini but what so ever is the flavor Martini has always top the cocktail charts. Recently Taj West End hosted Martini Mixing Night at Blue Bar with Ken Love and Pedro Rafael, where guests were part of live Martini mixing and mixing, made from some of the exquisite fruits and ingredients.

Pedro is a Brand Ambassador for Diageo, South India and a popular figure among Pub lovers while Ken Love is a honorable patron of Taj West End and a renowned Jackfruit farmer from Hawaii, yes there was Jackfruit as well in one of the martinis from the night.

So after the round of introductions Pedro took charge of the bar and stirred up first martini of the night That's so nice (Ciroc Vodka, Peach Puree, Lemon Juice, Ginger Beer) served on traditional Martini glasses, it was my favorite cocktail from the night, absolutely refreshing.

I was totally amused by the names of the cocktail, next one was Hurry Up (Ciroc Vodka, Lime Juice, Grand Mariner) and the wist was giant spoonful of marmalade on each glass, which was giving citric kick to the cocktail.

Animated conversations began after two glasses of Martinis while munching on Wasabi Peas and Roasted Peanuts; I was totally addicted to those Wasabi Peas though they left my throat sour for next two days. The third cocktail of the evening was High Over the Mountains (Ciroc Vodka, Lime Juice, Edel Flower Syrup) topped with chilled Champaign served on sleek Champaign glasses, it was fizzy cocktail perfect for Sunday afternoon brunch and my second favorite from the evening.

Cîroc is a brand of eau-de-vie, considered by some sources to be, and marketed as, a vodka, produced and distributed by Diageo, which claims that Cîroc is distinguished from other vodkas by the fact that they derive it from grapes, rather than using corn, sorghum, rye, wheat, or potatoes. Since they distill the product at 96% and do not age it, it fulfills the qualities of vodka.

Other Martinis from the night where Five Minutes Honey, Blue Ginger, Holy Water and Ciroc Passion Sours and the surprising fact was Ciroc Passion Sours has egg whites in it and was my least favorite from the evening though some of my friends really enjoyed it. Among all these cocktails two are part of Blue Bar dinner menu as well - Ciroc Passion Sours and That's So Nice.

After tasting six martinis I barely remember what else I had but somewhere in my vague memory I think we had Grilled Tofu, Crispy Fried Prawns, Fried Chicken, Basil flavored Rice Paper Roll and Pan Grilled Fish.

Thanks for stopping by

Hina

Chocolate Truffle Tart is oh-so-decadent tart, made with chocolate and cream well worth the calorie splurge. Perfect for special occasions, the pastry can be prepared, baked, and frozen up to one week ahead of time. The recipe can be made into one large tart as well but while making this dessert for large gatherings mini tartlets are easy to serve, eat and also they look more pretty on dinner table, neatly arranged in a large platter.

With lot of recipe testing happening in the kitchen for client I am getting less time to indulge in baking for joy but last week I met a friend who asked me if I do baking recipes for the blog as well, the question was enough to motivate me to bake something, but due to hard pressed schedule could not afford to bake so searched my archive folders and found this mini tart pictures along with the recipe I think I did these in the month of September. This was my first attempt with Chocolate Tarts and that could be seen in my not so perfect pastry shells especially from the sides but I love the taste and the texture so could not resist from sharing the recipe.

Baking is therapeutic for my stressed mind and the joy of having first bite of the baked goodie when it is just out of the oven is thrilling. And like an excited kid I love to peep inside the oven and watch the whole process of baking from changing color to rising up, it is like glazing at your creation taking shape, these are some simple ecstasy moments which keep me sane in midst of worldly chaos.

Recipe: Chocolate Truffle Tartlets

Yield: Makes 5 inch 6 tartlets

Ingredients:

For the pastry:

1 Cup all purpose flour (maida)

60g unsalted butter, chilled and cubed

¼ Cup ice cold water

1 tsp salt

For the filling:

90g semi sweet chocolate

50g butter

4 tbsp castor sugar

1 large egg

¼ cup heavy cream

1 tsp vanilla extract

Method:

To make the crust, sift flour and salt in a bowl. Mix in chilled butter and using your fingertips mix until the dough resembles coarse breadcrumbs.

Now adding a tsp of chilled water at a time bind the dough together. Do not add all the water at a time, this might make dough soft. We need firm, smooth dough.

Once dough comes together do not knead it too much, else butter will start melting.

Wrap the dough with cling foil and refrigerate for at least 30 minutes before rolling, this can be done one or two days before as well.

While preparing filling, bring out the dough from the fridge and keep at room temperature.

Preheat the oven at 180 degree celsius. Grease 6 mini tartlet moulds with butter.

Divide the crust dough into 6 equal portions. Roll out each portion into a ½ inch thick and 5 inch round on a lightly dusted floured surface.

Line your mini tart dishes with the pastry, trim of the excess dough from the edges, prick the centre with a fork and put in fridge for 15 minutes.

After 15 minutes line tart shells with foil paper, fill with dry beans/pie weights. Bake the pastry for 20 minutes. This stage is called blind baking, once baked set aside to cool down.

To prepare the filling, chop chocolate into chunks.

In a clean and dry bowl whip the cream to soft peaks. Add egg and beat for another 1 - 2 minutes.

In a double boiler melt chocolate and butter (see here), stirring frequently until smooth.

Add sugar and vanilla to the chocolate mixture, stir until sugar is dissolved. Turn off the gas.

Add spoonful of warm chocolate mixture into egg and cream, stir nicely.

Now add egg mixture into melted chocolate and keep on stirring with wire whisk until all combined well.

Pour warm chocolate filling into cooled tart shells. Bake at 180 degree celsius for 20 minutes or until filling is set but center still jiggles.

Cool on a wire rack and chill for about 3 – 4 hours in refrigerator.

Serve with fresh berries and whipped cream.

Thanks for stopping by

Hina

Spinach and Eggplant Rigatoni is one of the simplest pasta recipes and yet so full of flavors though the original recipe had spicy sausages, to give the recipe a pure vegetarian twist I added chili flakes, eggplant and spinach. And I never thought earlier that eggplant can taste so good in pasta though with spinach I have experimented before also in Spinach Corn Pasta, instead of spinach kale, bok choi or any other leafy green can also be used.

Pasta is my daytime comfort meal usually and I must confess one of my favorite repast as well, during afternoon when I have house to myself I prepare one pot pasta meal; relish it with a glass of wine and some good jazz music. There is always something comforting about pasta dishes and it is always fun to experiment with those numerous permutation combination of pasta and sauces. But with pasta I have noticed one thing quality of ingredients really matters a lot, whether it is dried pasta, olive oil or fresh cheese, all together helps building flavors in the dish.

Over the years I have learnt one more thing that "He" likes his pasta over cooked and I like it al dente, so I usually prepare two batches of pasta one really soft and tender while the other one firm and just to the bite. One more difference of opinion we have about pasta, he loves pasta with robust sauce while for me light sauces with mild flavors always works well despite of so many contrast thoughts our love for pasta is homogenous and we have no second thoughts about it.

Recipe: Spinach and Eggplant Rigatoni with Lemon Cream Sauce

Yield: Serves 2

Ingredients:

200g rigatoni pasta

1 small onion, finely chopped

4 cloves garlic, finely chopped

1 round small sized eggplant, cut into fine cubes

1 tsp. crushed red chile flakes

1 bunch spinach, stemmed and roughly chopped

½ Cup light cream

Juice of 1 lemon

Salt and freshly ground black pepper, as per taste

4 tbsp olive oil

Method:

In a pan 2 tbsp olive oil over medium high heat and add eggplant cubes. Saute until eggplant is cooked and tender but not mushy, during the process keep on stirring the pan frequently for even cooking.

Heat oil in a saucepan over medium-high heat. Add garlic, onion and saute for 2 - 3 minutes or until translucent but not brown.

Add red chili flakes; cook, stirring occasionally, about 5 minutes.

Add chopped spinach, season with salt and pepper, and cook until wilted, about 3 minutes.

Add cream and bring to a simmer; cook, stirring occasionally until reduced by a third, 7 to 8 minutes.

Season with salt and pepper; set aside and keep warm.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring occasionally until cooked as per your liking. I usually prefer tasting pasta to check for doneness.

Drain in a colander, reserving ¼ cup cooking water; add both pasta and water to reserved sauce and cook about 5 minutes more or until sauce thickens.

Fold in cooked eggplant and mix nicely. Switch off the flame.

Drizzle lemon juice and serve hot.

Thanks for stopping by

Hina

Ministry of Food is an all day dining multi cuisine restaurant in Hilton, Bangalore.I heard this name for the first time few months back during Durga Puja, when their modern take on Bengali Food became talk of the town. Since then Ministry of Food is always the topic of discussion among food critiques and food lovers for their off beat food festivals and Heston Blumenthal style food presentation. I visited the place for the first time when Smile Foundation hosted an event with Chef Vikas Khanna to honor all the hospitality partners of Smile Foundation, there Chef Subhash Jana shared about the upcoming Asian Street Food Festival from 24th November - 7th December and invited me for the same.

When I think about Asian Street Food my mind is immediately transported to the hawker centers of South East Asia where evening air is filled with aroma of grilling satays and soupy slurpy noodles, my love for Asian food and curiosity about the menu took me to Ministry of Food to experience this unusual food festival.

Chef Subhash Jana

Evening unfolded with the chilled Ragi Majjige (Ragi millet buttermilk/chaas), which was served on kulhad style glassware over a bowl of crushed ice, quite a refreshing drink. When it comes to Asian Street Food Dilli Ki Chaat has to be in the menu, here Dilli Chaat has a quirky and distinctive appearance, from the by-lanes of Chandini Chowk and Kolkatta Dilli Chaat was duo of Shakarkandi Chaat in Filo Cones served over a bed of mustard flavored Jhalmuri. Shakarkandi Chaat was mashed up with some cheese that provided the smooth texture, filo cone were crisp and a splash of Saunth Chutney was binding the flavors together, and mustard in Jhalmuri was providing a kick to the flavors and reminded me of Wasabi Peas.

From the small plates we had The 3D sushi platter which consisted of Spicy Tuna Nigiri, Tobiko and Inari Caprese along with pickled galangal, wasabi and soya sauce dip all served on a three dimensional wooden platter, I am not a Sushi lover so will remain tight lipped on this one. Then came the most popular Asian Street Food - Satay, this one was Malaysian Chicken Satay served on a contemporary grill with a smoky piece of charcoal with Peanut Sauce and Sambal Sauce, smoky aroma of charcoal and sizzling sound of satay gave dramatic dimension to the dish and added to the whole experience of enjoying satay.

From the street food favorite noodle section we had Boat Noodle (traditional Thai noodles served with broth and toppings), inspired from floating market of Bangkok. The exposition of this dish was so creative that for few seconds I simply stared at it and could not resist from admiring Chef Anirban Dasgupta and his team for putting so much thought behind it. Flavorful broth served with noodles on a large bowl while beautifully crafted vegetarian toppings (carrots, zucchini, squash, mung beans, shitake mushroom, spring onion) on a boat shaped serve ware, with one spoonful of broth I could taste galangal, lemongrass, basil and hours devoted in creating the broth.

Boat Noodle

Sushi, Keema Martabak, Satay

From the medium plates we had Keema Murtabak (flaky paratha stuffed with mutton mince) served with green chutney and salad, the filling of mutton mince could have been more flavorful. The show stopper of the evening was Bao Bhajji (Bao+Pao Bhajji), the quintessential cross to bring in harmony between two culinary melting pots of the world, soft and pillowy bao filled with flavorsome bhajji served with side of Saunth Chutney I really liked the combination and innovation behind the dish but Togarashi Fries served with this dish were average in taste and I could not taste any Togarashi in them.

For the dessert we had Doodh ke Jhaag, a modern interpretation of an Old Delhi favorite - "Daulat ki Chaat", foamy milk froth served over in house made Khoye ki Rabdi in a earthen pot ware, as a package the whole dessert was interesting but for me the Rabdi at the bottom was little too solid but the dessert reminded me of winters in Delhi and after ages I tasted that foamy froth called - Daulat Ki Chaat.

Disclaimer:The review was done on an invitation from Ministry of Food, my opinion and words are unbiased and totally based on my experience at the restaurant. But as they say, "Food is Subjective" so kindly exercise your own discretion, with the understanding that this is writer's personal opinion.

Thanks for stopping by

Hina

Dakshin is one of the fine dining restaurant in ITC Windsor serving authentic South Indian Cuisine, Dakshin started it's journey in the year 1989 and since then it has always been benchmark for South Indian Cuisine in the city, and as they say "legends are not made in a day" Dakshin also is the result of years of research and trials across the four southern states of India, by the team of trained chefs and culinary experts. After living in Southern India for past four years I still could not think beyond idli - dosa, my inquisitiveness to know more about the cuisine was strong enough to accept the invite to taste the new menu at Dakshin.

Dakshin ambiance reminded me of many Chettinad style temples I visited during my stay in Chennai, whether it was beautiful sculpture at the entrance, grand doorway carved with bells and knuckles, traditional brass lamp (Velaku) and the Urli (vessel) with flower petals floating in water (the presence of a water body in temples is a must in south India), it all altogether transported me to palace of some southern kingdom. The tables at Dakshin are blend of traditional culture and modernity where silver thalis are accompanied by wine glasses.

Evening unfolded with the interesting conversation with two generation of chefs at Dakshin Grand Master Chef CB. Shankaran, who has experience of over 30 years in culinary world and expertise's in traditional South Indian classics, owner of humble personality Chef Shankaran has many absorbing stories to share from the by-gone years about how he has seen city going through the change in terms of food on the other hand Executive Chef Uchit Vohra, with over 14 years of experience with ITC was full of energy and enthusiasm. With two legendary chefs sitting on our table I was nearly tight lipped, few sip of Muneer (a refreshing drink of jaggery, tender coconut water, khus syrup and honey) and live Carnatic music in the background made me relaxed.

Dakshin menu is the blend of the cuisine of four states Tamil Nadu, Kerala, Karnataka and Andhra Pradesh, talking about the new menu, which is a medley of Dakshin favorite dishes over the years with some new additions in the menu or I should say the new menu exhibits 'Celebrated Tastes of Southern India'. Dakshin menu is bifurcated into sections like Sarvottam and then there are state wise segments. Sarvottam in Hindi means "the best of all", this section of the menu comprises of selected Dakshin signature classics which are in the menu from past many years, passed on from one generation of Chefs to another and could only be changed after consulting and approval of all the Grandmaster Chefs of Dakshin from across the India.

One of the many USP’s of Dakshin includes the Iyer’s Trolley, a live trolley named after Chef Paramasivam Iyer - the first Grand Master Chef, which serves small adais, banana flavoured dosais and the ubiquitous kunni paniyarams to welcome the guest. We were welcomed by an array of colorful assorted chutneys and papadum followed by banana-flavored dosais, mini adais and corn vada (the new addition in the menu). Then came an array of Dakshin delights for the Prarambham (starters) - Dakshin Yera (Masala coated fried prawns), Kozhi Roast (Slow roast spring chicken marinated with Chef’s special masala), Mutton Sukka (Dry preparation of tender lamb morsels cooked with black pepper, cumin and fresh coriander leaves), Chettinad Kozhi (Drum Sticks of chicken cooked in a thick masala of green chilli, fresh coriander and a blend of south), Meen Varuval(Seer fish darns marinated with juice of green chillies and black pepper powder and grilled on a hot plate), for the first time I was in dilemma to decide my favorite, whether it was mutton, chicken drumstick or fish each was cooked till perfection, full of bursting flavors, mouth melting and best part each has distinctive taste profile.

At ITC Windsor hospitality is taken very seriously, the moment you enter the hotel, the staff leaves no stone unturned to make your moment special. For the first time I remember the name of the server from any restaurant - Nandesh a thorough gentleman who was wearing traditional attire called ‘panchegajam veshti’ and served each dish with same love and heart-warming smile. He reminded me of my family cook whom we use to call maharaj and who use to over stuff us with food. Despite of his busy schedule Chef Shankaran was always around explaining about each dish that comes out of the kitchen.

For the main course we had variety of curries mainly vegetarian, from Karnataka we had Kootu Saaru (Curry of mix vegetables cooked in gravy of coconut, lentils and tempered with garlic), Baine Barthadh (Sweet and sour preparation of aubergine tossed with onions), Massopu Saaru (Garlic flavoured curry of mix greens and lentils), from Andhra Pradesh and Telangana we had Dappalam (A sweet, sour, and spicy preparation of a yam, broad beans, drumsticks and red pumpkin), Kalasu Koora (Mix vegetable curry of green capsicum, string beans, black eyed beans and shallots) and Mamsam Koora(Succulent lamb cubes cooked in a gravy of coconut, onions and tomatoes) all sopped up with Appam, Malabar Paratha and Ragi Dosa, the dishes are served from traditional vessels like the ‘Urli’ and the ‘Adduku. The vegetarian spread of curries was absolutely delightful and my favorite was Baine Barthadh (Sweet and sour preparation of aubergine tossed with onions), which is one of the delicious aubergine preparations I have tasted.

After eating so much we were in the stage called - food coma and thought will skip the dessert section and honestly was not expecting something special in dessert but then came Madhuram (dessert) - Elaneer Payasam (Tender coconut kernels in cardamom flavoured coconut milk) served chilled and Aadikkumayam (South Indian halwa made of ground urad dal, moong dal and rice) very much similar to Moon Dal Halwa, without complaining about the large portion of desserts we quietly cleaned up even the last bit of dessert particles from our bowls, perfect end to a fabulous meal.

One of the memorable evenings I experienced which will always stay in my food memories for many coming years and yes it has definitely made it to the list of my highly recommended places to visit in Bangalore.

Disclaimer: The review was done on an invitation from Dakshin - ITC Windsor, my opinion and words are unbiased and totally based on my experience at the restaurant. But as they say, "Food is Subjective" so kindly exercise your own discretion, with the understanding that this is writer's personal opinion.

Thanks for stopping by

Hina

Awadhi Food Festival @Feast, Sheraton Bangalore

Homemade Papadi (Savoury Crackers)

Moong Dal Halwa

Food Event - The Gateway Hotel, Bangalore Turned 25

Habanero (truly Tex Mex) launches New Menu

Kumaoni Style Badi/Vadi Curry (Pahadi Dried Lentil Drop Curry)

Restaurant Review - Soho St., Kormangla

Dum Ka Murgh (Slow Cooked Chicken in Cashew-nut Gravy)

Restaurant Review - Hanoi Vietnamese Cuisine

Curried Pumpkin Soup

Tangra Food Festival @JW Mariott, Bangalore

Naan (Without Yeast) Recipe

Restaurant Review - Nando's Peri Peri Chicken, Church Street

Corn Besan Cheela (Corn and Gram Flour Savory Pancakes)

Lahori Murgh

Martini Mixing Night with Ken Love and Pedro Rafael @ Taj West End

Chocolate Truffle Tartlets

Spinach and Eggplant Rigatoni with Lemon Cream Sauce

Asian Street Food Festival @Ministry of Food Hilton, Bangalore

Tasting of the New Menu @Dakshin, ITC Windsor