Restaurant Review - District 6 - Pub Brewery and kitchen @Bengaluru

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District 6  is a microbrewery located at Gateway Campus, G – 03,04,06, 26/1, Dr. Rajkumar Road, Malleswaram, Subramanyanagar, Rajajinagar, Bengaluru, Karnataka 560055. The traditionally crafted 6 varieties of beers are served from 12-11.30 pm. To tell you how authentic the beers brewed here are Kasper Schulz who are over 350 year old brew House manufacturers from Germany and Weyermann source the best ingredients from Germany help them to brew the best beers in town making the entire experience authentic. At District 6 they give you the traditional crafting experience there is no compromise on taste and flavors its one of the best beers I've tasted so far. 

What are the Beers we should order here?
I would suggest to first try the samplers and then order. I personally loved the the Radler and the chief.

The Food comprises an experience to explore the tastes of 6 districts which perfectly compliments and balances with the freshly brewed beers and awesome cocktails served here. A mixture of delicacies from German to European, Tex-Mex to Asian, Oriental , North Indian and South Indian are freshly prepared as per customers order and served.

What starters and mains to order?
I totally enjoyed the bullet chilly chicken, lotus root chips, stir  fried cumin lamb and andhra prawns for starters.we also ordered for  Pork belly yakitori, Potato Gnocchi, Chicken and Leek yakitori and the chicken sliders it was totally worth a try all the dishes were perfectly seasoned and not to spicy.

We also ordered Vegetarian kebab platter - Dahi kebab, kache kele ki galouti was perfect was perfectly spiced and grilled.

For mains we ordered Awadhi ghosht biryani cooked on dum, potato garlic raita is absolutely a treat when served with beer.

The ambiance is contemporary has that industrial look and feel. Reclaimed railway track wood panel  exposed pipes and kegs adorn the place. Its really difficult to decorate a fully functioning microbrewery which has all the classic elements and yet looks modern. The space is well utilized its not to loud for a pub thank god they play classic 90s and 80s music which truly sets the mood and is soothing .

A semi open seating area can easily accommodate 2 to 8 people at once the semi outdoor area is about 50 seater space. The lounge area is sectioned with the reclaimed wood panel walls creating a space for group gathering I personally loved the lounge area as its semi private zone and the vibe is awesome. There are 8 other private nooks where corporate/family entertaing can be done these areas can house upto 15 people.

Our Table

Beer District: Beer crafted by Legendry Brewmaster Paul Hubmann, Equipment by Kasper Schulz
(350 YO), Malts and ingredients - Wayermann (world's biggest malt supplier from Germany) - The Beer is brewed as per German Purity law with a 21 day cycle.

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Menu on a wooden Log Book quite innovative...

and talking about innovation they also have the menu on a cools is that...

Mangosteen Martini

Apart from beer they serve best of cocktails, mocktails, wines and champagne, Do try the mojito, crazy mango and the mangosteen martini its one of a kind absolutely yummy with grills and starters.

The Samplers..

The Liberator- Lager, The Chief - Our Favorite weisbier, The Guru - Beer monks loved this, Dark Lord - Brewmaster Favorite, Smoking Koing - Bamberg Special smoked, Radler - Who says it's a sports drinks - for the light hearted (Lager flavored with Lemon ).

Bullet Chicken...
 wok tossed chicken , bullet chilies , black bean , nuts.

Lamb , coriander and Cumin
Stri fried Lamb with chili , fresh coriander and whole cumin

Spiced root Vegetable chips

 Andhra chilli prawns
Crisp fried bedgi chilli spiced prawns, curry leaves

Pork belly yakitori

Vegetarian kebab platter
Dahi kebab, kache kele ki galouti

Mixed Veggie Tempura...

Chicken and Leek yakitori , warm soy mirin


Potato Gnocchi - Dumplings tossed in vodka beurre blanc

Chicken Burgers
Trio of Chili coriander , Jalapeno and classical topped with jack and cheddar cheese

The Liberator and The Chief

Magistrate Biryani
Soya and vegetables biryani cooked on Dum , potato garlic raita

Collector Biryani
Awadhi ghosht biryani cooked on dum ,potato garlic raita

 Chocolate fondant with scoop of Vanilla ice cream

Apple Crumble - Its fruity , Its warmed up and served with ice cream and whipped cream

Cheese Cake..

 Waffles - maply syrup , ice cream , Berry stew

Over all experience was fantastic the ambiance , service, food and beer was awesome bit pricey but worth every penny. I wish they had a book nook and board games I know its too much to ask for in a pub but some people would love to lounge in relax spend more time and have more fun while sipping a lager. District 6 is within the city limits which is awesome and is very well maintained for a microbrewery.

My Score Card
Ambiance: 4.5/5
Service: 5
Food: 5
Beer: 5
Value for money: 4/5

Do visit District 6 Oktoberfest is kick starting there are new beer on the menu.

Chicken Ghee Roast (Nei Kozhi Varuval)

Just try my simple ghee roast recipe and serve with bread or dosas, its a classic south indian style sunday roast recipe entire family will enjoy:)

Do watch my recipe video...Enjoy...:)

Warning this recipe is not for the faint hearted its spicy and yum to the core...

Lets start with marinating the chicken first and fore most. I've used 1/2 kilo of chicken for this recipe...wash and pat dry the chicken gash the chicken to penetrate the marinate add the chicken to a mixing bowl now start adding the following ingredients 1/2 cup yogurt, 1 tbsp chilly powder, 1/4 tsp turmeric powder, 1 tbsp ginger and garlic paste, 1 tbsp coriander powder. 1/2 tsp pepper powder and half lime juice mix and massage the chicken cover and leave it alone on the counter top till you prepare the ground masala paste...

Take a lime size tamarind ball soak it in hot water. Heat a fry pan on medium flame add 1 tsp ghee to the pan and add 1 tbsp fennel seeds, 1/2 tsp pepper corns, 1/4 tsp of cumin seeds, 6 seeds of fenugreek, 1 inch stick of cinnamon, 4 cloves, 15 pods of garlic and 1 inch ginger fry a bit add 2 tbsp of whole coriander seeds, 4 to 5 kashmiri chillies and 5 guntur chillies fry a bit add 1 cup water and bring to a boil this will soften the chillies a bit cook until water is reduced and chillies are soften.

Remove the chilly mixture from flame and allow to cool add to a mixer jar  with half the soaked tamarind and grind to a smooth paste reserve the paste until use.

Heat a heavy bottom wok or pressure pan add the marinated chicken do not waste the marination use it all add water and salt cover and cook till the chicken is almost done.

Heat a heavy bottom wok with 5 tbsp ghee add the prepared masala fry a bit do not waste any of this masala wash down the mixer jar with 1/2 cup water and add to the wok fry and simmer the masala a bit then add the almost cooked chicken to the masala add salt and check for sour content add tamarind pulp if needed toss and coat the chicken with masala place it on medium flame and fry till ghee surfaces and the chicken should be well cooked once its done serve hot with bread or dosa...enjoy...:)

Lotus Seeds Pudding/ Makhana ki Kheer- By Chef Samta Gupta @Mast Kalandar Bengaluru

Chef Samta truly whipped up an amazing kheer flavors and taste were authentic. This yummy pudding completed our thali. Do visit Mast kalandar the utsav and vrat thali is only available for 9 days of navaratri.
Do watch the video...

200 Grams Lotus Seeds
6 Tbsp Sugar
2 1/2 Liter Milk
1 Tbsp Cardamom Powder
Finely Chopped Nuts
4 Tbsp Ghee

  • Heat a wok with ghee add the lotus seeds and toast a bit once the seeds fry a bit and change colour remove from flame and crush a bit using a rolling pin.
  • To the same wok add milk place on simmer and stir constantly the milk should reduce to 1 liter or less once its nice and reduced add the sugar and cardamom powder stir well.
  • Add the semi crushed makhana and bring to one boil add garnish with nuts and serve hot...Enjoy...:)

Thanks to Mast Kalandar for sharing such yummy and healthy recipes...:)

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Buck Wheat Pakodi/Kuttu Ki Pakodi By Chef Samta Gupta @Mast Kalandar Bengaluru

Chef Samta Prepared her second recipe which is kuttu ki pakodi very healthy and prepared during Navaratri across northindia buck wheat is a flour which is really tough to handle and prepare recipes out of it. normally it requires a lot of patience and practice to prepare recipes using buck wheat however chef samta prepared an easy jat pat recipe which we can prepare at home in no time. Its very tasty as its fried. Can be served with yogurt its an amazing and wholesome meal when eaten with yogurt and some powdered cumin sprinkled on top.

Do watch the video demo by Chef comment and subscribe...

2 Cups Buck Wheat Flour
2 Medium Potatoes peeled and chopped into tiny cubes
2 Tbsp Green Chilly Paste or 5 Finely Chopped Green Chilies 
1 Tbsp Black Pepper Powder
1/4 Ajwain/ Carom seeds
1/2 Tsp Cumin Seeds
1 Tbsp Salt 
2 Tbsp Finely Chopped Mint and Coriander
Oil for frying

  • Heat oil in a wok on medium flame.
  • In a mixing bowl add all the above mentioned ingredients and mix well add water little by little and prepare and thick batter it should not be watery

  • Once the oil is nice and hot take potions of the prepared batter and drop in hot oil.
  • After a minute stir and flip to fry on the other side once the potatoes turn colour its done drain the excess oil and place on tissue paper. serve these pakodi hot with chai and enjoy...:)

Special Thanks to Chef Samta and Mast Kalandar for sharing such yummy and healthy recipes with us...:)

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Papaya Chutney Recipe By Chef Smata Gupta @Mast Kalandar Bengaluru

When we visiting Mast Kalandar Chef Smata, shared few recipes with us these recipes are so easy to prepare at home with very less ingredients. Papaya chutney is one recipe which can be practically served with bread, roti and poori it can be eaten as it is kids of all ages would love this yummy dish.

Chef Smata has many years of experience she has worked with Taj Group and so on currently for the past 9 years she been is working with Mast kalandar right from picking the ingredients and sourcing the right products to menu planning she does it all with ease. I feel so proud to see a women in charge of the entire operations hats off to her hard work.

Pallavi Gupta - Coo and Co-founder, Mast kalandar has many years of experience in the retail field currently a very proud Coo of mast kalandar is looking forward to expand the operations across India and so on. Pallavi also told us that they are looking forward to source the best of produce and nurture the needs of customers they do not add any food coloring preservatives and so on in their recipes this strict policy is making them set high standards. home style food which is healthy is what we want to serve young and old it should also be at an affordable price range.

1 Kilo Papaya
8 Chilies Slit
6 Cloves
1 Tbsp Sugar
1 Tsp Salt
2 Tbsp Oil

  • Peel de-seed and cube the papaya into bite size pieces.
  • Heat oil in a wok add the cloves and chilies fry a bit.
  • Add the chopped papaya add sugar and salt stir for a minute.
  • Garnish with finely chopped mint, coriander  and lime juice remove from flame and serve...enjoy this yummy chutney with roti or bread...:)
Do view the recipe video and prepare yourself...

This is also a dish when people prepare during Navaratri. This Chutney recipe is widely prepared in rajasthan and other northern states during vrat(fasting). Thanks to Mast Kalandar for sharing this simple and healthy recipe.

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Dasara Vrat Maha Thali @Mast Kalandar- CMH ROAD INDIRANAGAR, BENGALURU

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Maa Ambe Ki AArti...

Navaratri means nine nights Dasara is the tenth day of this holy festival. Every Indian community has or have their own traditions to follow normally men and women fast for these ten days eating only one meal. root veggies, meats and grains are strictly avoided. by fasting to Lord Shakthi they attain inner peace and harmony. this is one way of detoxing your body if we see scientifically.

Do view the ambience and food served to use...enjoy the video...

Chaas...Spiced Butter Milk so refreshing and yum...

If people fast what will they eat during this period?
People stick with buckwheat for that one meal and eat loads of other veggies, diary and fruits.

Nariyal Ki Ladoo...

The festivities have kick started at Bengaluru this is a time when friends and family jointly celebrate the festival in a elaborate way. Mast Kalandar  has always been a best option when dining out for vegetarian meal. during Indian festivities they make sure to serve their house specialties every festival has its own value and with every festival there is somthing new to eat and dine out in style at an affordable price. Mast Kalandar as a brand is spread across India Bengaluru alone has 48 branches.


Mast Kalandar Brings in their traditional thalis this season comprising of feasting and fasting menu which is Utsav ki thali and Vrat Maha thali.

Vrat Ki Thali: Aloo subzee, Paneer subzee, Kuttu Poori, Kuttu Pakori, Nariyal Ladoo, Makhana Kheer, Sabudana Papad, Raita, Salad and Chutney. Priced at 229/-

The traditional vrat ki maha thali is for those who want to break their fast in authentic style. the flavour of this thali has been specially created to give a delicious feast while fasting. following the religious restriction and norms for vrat(fasting) the key ingredients used to prepare this thali are sendha namak (Himalayan rock salt), Kuttu ki atta(buckwheat), Makahana seeds (lotus seeds) each and every ingredient is sourced from northindia.

Even though I dont fast totally enjoyed the buck wheat poori with paneer and yogurt sauce it was yum the kheer was bang on even if your not fasting try this thali...

Utsav Ki Thali: Shahi kofta, Pindi chole, Aloo Ghobi, Paneer Ajwaini, Pulav, Masala Poori, Shaker Para,  Gulab Jamun, Rasmalai, Kheer, Raita and Salad. Priced at 229/-

For those party animals who dont care much for fasting here is Utsav Ki thali 12 delectable dishes from UP this scrumptious thali would be everybody's favorite.

The spicy poori with shahi kofta was yum pulav could have been bit spicy and the shaker para was crispy and yum..enjoyed this thali as well...

we were in a group so ordered many thalis and shared it was authentic and yum there is no compromise on taste...

Mast Kalandar also has a wide range or digestive churan, mouth freshners and pickles to choose from these are wonderful gifts and some authentic flavors to take back home. I loved the aam papad goli and karela pickle..

Visit Mast Kalandar its authentic food served at affordable price...well maintained space. we visited the CMH road Branch its centrally located easy to find and is a boon for hospitals and colleges in and around. Service is good very friendly and accomodative staff . Food is freshly cooked and served.

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Mutton Chops In Spicy Southern Masala

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Mutton chops prepared in southindian style is truly a tasty feast for anyone who is down with fever or cold. We dont prepare this dish often its only during monsoon or winter. This is a southern delicacy which can be served with just rasam rice or a veg kushka. Its not considered the healthiest diet as it is a bit on the oily side and that may be the reason we prepare it occasionally. The spicy masala when mixed with rice and eaten will truly build your taste buds and make you salivate for more...

Weekend Special video...Happy Sunday...:)

500 Grams Mutton Chops
2 Medium Onions Chopped 
5 Green Chilies Chopped (adjust the heat as per your taste)
1 Tbsp Ginger and Garlic Paste
3 Pods Cardamom
1 Inch Stick Cinnamon 
3 Cloves

For masala paste:
1 Tbsp Onion
2 Pieces Fresh Coconut
1 Tbsp Pepper corns
3 Pods Cardamom
3 Cloves
1 Inch Stick Cinnamon

For marination:
1/2 Cup Yogurt
1 Tbsp Chilly Powder
1/2 Tsp Turmeric 
1/2 Tsp Pepper powder
1 Tbsp Coriander Powder 
1 Tbsp Ginger and Garlic paste

Salt as per taste 
3 Tbsp Ghee
3 Tbsp Oil

Finely chopped mint and coriander for garnish
1/2 tsp Lime juice or Tamarind pulp

Lets Begin:
  • Start by washing the meat thoroughly pat it dry and add to a mixing bowl.
  • To the meat add yogurt, chilly powder, turmeric powder, pepper powder, ginger garlic paste and salt mix well and cover the meat allow to marinate for atleast 1 hour on the counter top it self.
  • Once the meat is marinated add the meat to a pressure cooker with 1 tbsp oil fry a bit once the meat releases juices add enough water to cook the meat place a cover and cook untill 3 whistles or till the meat is cooked and tender.
  • In a fry pan add ghee and on low flame add 1tbsp onion, pepper corns, fresh coconut, 1 stick cinnamon, 3 cloves, 3 cardamom pods and fry till onion turns transparent.
  • Transfer the onion to a mixer jar and grind to a smooth paste add a splash of water to grind the masala into a smooth paste.

  • Heat a wok with 2 tbsp oil and 2 tbsp ghee add the ginger garlic paste and fry till raw flavor has gone add to it 1 inch stick cinnamon, 3 pods cardamom, 3 cloves fry a bit add oinonsand chill and fry till onions turn transparent.
  • Once the onion turns transparent add the prepared masala paste and fry till oil surfaces on top.
  • Add the cooked meat to the masala adjust salt as per your taste and fry till mutton is nicely coated in the masala.
  • Traditionally we would  finish the dish by adding 2tbsp of tamarind pulp and cook the meat for a minute and thats what i did. if your not a fan of tamarind or its not available in the country you stay skip the step and just add lime juice.
  • Finally garnish with mint and coriander toss  to coat and serve hot with rasam and rice.

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