Sea Food Extravaganza @Barbeque Nation Bengaluru


Barbeque Nation's Seafood Festival was one of a kind experience. I along with my food blogging friends, was invited to savor the bestest seafood in town. It took me nearly 2 hours to reach the venue after hurdling the traffic. Upon reaching I was asked to head to the 1st level,  The Ambiance and Decor matched the theme vibrant sea feature doodles, conch shells and an elaborated crustaceans display was quiet appealing and made me totally hungry. 

‘Prawn cocktail, Seafood platter, Crispy Fried Anchovy with Tamarind Sauce, Mai Thai prawns, Basa Peri Peri, Maryland Crab Cakes’, Crispy fried Squid and a live Meen Varuval counter just amazed us all.

Apart from the wide and unlimited range of starters they also serve signature dishes on the table must try dish is Tandoori Crab Gravy. Fresh and Choicest Seafood is specially imported by the chef for this festival.

Barbeque nation has tastefully designed the menu every dish served to me was quite innovative packed with flavors. My favorites on the menu was the Mai thai prawns, Mutton Galouti Kabab, Tangdi kabab, Crunchy Corn and Prawn Biryani.

The vegetarian selection was quite innovative from soups to grill was quite awesome I was totally surprised to see a kabab prepared out of Lychee, Dates and Kidney bean kabab was again and experience for me. I've  never heard or tried these dishes before.

The Dessert counter display was quite a sight gulab jamun cheese cakes, chocolate tarts, elaneer payasam and mango mousse was really tasty saving the best for last was Kulfi Nation is again a live counter where you get to choose from 6 flavors, 6 toppings, 10 sprinkles and 7 crushes. Mix and match, to create your kulfi. My Favorite Pick was Paan Kulfi. The service was just awesome overall enjoyed every bit...

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Pina colada...


Mai Tai Prawns and Peri Peri Basa...



Crispy Cajun Potatoes..

Crunchy Corn...

Crispy Fried Anchovies...

Basa Fish Manchurian...

Maryland Crab Cakes..

Chicken Tangdi Kabab...

Mackerel Fish Fry...

Tandoori Paneer..

Mutton Galuti Kabab...

Crispy Squid...

Mojito...




Prawn Cocktail...



Shorba...

Prawn Biryani..


Mutton Vindaloo..

Crab Curry...

Sweet Corn Bread...

Chicken Curry and Fish Molly...


Paan Kulfi...

Dessert selection...

For Regular Updates Visit: https://www.facebook.com/BarbequeNation

The festival will end on 8th Feb, so make your bookings today. Barbeque Nation- Indiranagar (Bangalore), Halasuru (Bangalore), JP Nagar (Bangalore), Koramangala (Bangalore), White Field (Bangalore), T. Nagar (Chennai), Vadapalani (Chennai), Banjara Hills (Hyderabad), Jubilee Hills (Hyderabad), Kammanahalli (Bangalore), Town Hall (Coimbatore), Electronics City (Bangalore), Gachibowli (Hyderabad)

Parking available, Cards Accepted, Prior Booking Must...

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Peerkangai Paal Poriyal(Kootu) (Milky Ridge Gourd Curry South-Indian Recipe)


Milky Ridge Gourd Curry is normally prepared during winter mom would always prepare this curry with coconut milk. I must call this is one of my wackiest accidental experiments to add regular cows milk and prepared the curry it turned out so good and I'm very proud to say that we totally enjoy this dish when its prepared my way.



Ingredients:
1/2 Kilo Ridge Gourd
1 Cup Milk
1 Large Onion (Finely Chopped)
2 to 3 Sprigs Curry Leave 
5 to 8 Pods Garlic (Chopped)

1/2 Tsp Channa Dhal(Split Chickpeas)
1/2 Tsp Urad Dhal(Split Black Gram)
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida

3 Tbsp Oil
Salt as per taste


Method:
  • Peel and chop the ridge gourd chop into medium chunks wash pat dry and reserve.
  • Heat oil in a wok temper the oil with mustard seeds once the mustard seeds splutters add black gram dhal and channa dhal fry a bit.
  • Add asafoetida and garlic fry till raw flavor has gone.
  • Add chopped onions and fry add the curry leaves and chilies fry till onions turn pink in color.
  • Add the chopped vegetable saute a bit.
  • Add milk a splash of water and coarse salt stir and cover the veggie.
  • Constantly keep stirring in every 2 minute intervals after 10 minutes the curry will be done give it a final stir garnish with coriander and serve hot with roti...Enjoy...:)

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Kamat Loka Ruchi


Kamat Loka Ruchi is conveniently located on Bengaluru-Mysore, Highway. After the famous Bidadi Thatte Idli next up is Kamat Loka Ruchi which serves authentic north karnataka and mangalorean cuisine. Must try dishes at Kamat is Mude idli  which is steamed rice cakes in screw pine leaf moulds the flavor and taste is unique its also steam cooked on coals so the smoky flavors adds to the taste its always served hot with spicy chutney.


The ambiance is rustic and calming. warli art on walls is an ancient Indian graffiti art form the pops of color and thatched roofing ties the whole space togeather the space is bright and airy. they have also used veggies like onion pumpkin and garlic for decor this is not only decor but in the old days they used to hang the veggies from the ceiling to prevent from bugs and rats. this also helped to keep the mosquitoes and flies away.  



They also have options for breakfast buffet. we chose a-la-carte the second dish to try is chow chow bath which is upma and sweet sajjige. The flavors and taste is amazing since its all cooked in ghee the upma is perfectly spiced and the consistency is right.


Next Up is Neer Dosa which is served with 3 different condiments neer dosa is a must try mangalorean dish the soft dosas are yum its always served with kara chutney, kobari bella and saagu.


Saving the best for last is filter kaapi and Jalebi which is cooked in pure ghee over all must try restaurant if your on Bangalore Mysore highway.

Our Bill was 240/- worth every penny.

Parking available, cards accepted


























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Strawberry Mojito


Strawberry mojito is so affordable and easy to prepare. Now is the time to prepare strawberry syrup and store it in bulk to use for summer many dessert recipes can evolve with just using the syrup this strawberry syrup has the right amount of sour content and stores really well in the fridge.

If you want to serve this mojito with alcohol substitute the sprite with a lime based smirnoff breezer adults will truly enjoy the combo.


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Ingredients:
4 Tbsp Strawberry Syrup
1/2 Tsp Lime
1 half liter Bottle of Sprite or Smirnoff breezer 
Few Sprigs of Fresh Mint Leaves
Nutmeg Powder Optional

Ice cubes and fresh strawberries for garnish.

                         

Method:
  • In a tall serving tumbler add 4 tbsp of strawberry syrup along with lime juice stir well.
  • To spice things up a bit nutmeg powder can be added give the mixture a stir.
  • Add mint and icecubes layer the mint and ice cube fill the glass pour in the sprite garnish with strawberry and serve right away..Enjoy...:)


Method to Prepare Strawberry Syrup:
  • For every 1/2 Kilo of strawberry add 1 cup sugar the ammount of sugar depends how sour the fruit is. you'll need adjust and add either add 1/2 cup more or less.
  • In a heavy bottom pot add the strawberry sugar and 1 cup water place it on medium flame cook until the strawberry is well done.
  • Pass the strawberry through a sieve and extract the pulp/syrup once the syrup cools down a bit add 1 tbsp of white vinegar stir and store in a bottle jar this syrup store well and can be used in many recipes.


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