Mutton Vindaloo Recipe

Mutton Vindaloo is my favorite childhood dish all I remember is steaming hot rice with ghee and vindaloo masala that mom used to mix for me.  This recipe is a typical goan dish but some how its really famous in Bangalore...

If you want to purchase vindaloo masala then you must approach Street hawkers who sell mint and coriander in Bangalore (Shivajinagar, dharmaraja kovil street and ulsoor) they will give you the set of ingredients required to prepare vindaloo all we need to do is wash the meat and prepare the masala and cook it to perfection they will also give you the recipe if you want...this is something I've been seeing as a kid people flocking to Sunday market just to purchase this mixed bag of ingredients and to this day I still follow my dad to the market to purchase the masala...

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750 Grams Mutton
1/2 Medium Onion
4 Green Chilies
2 Dried Red Chilies
3 Sprigs Curry leaves
15 Pods Garlic Pearls Peeled
2 Inch Ginger Peeled

Spices: 1/2 Tsp Coriander,Cumin 1/4 Tsp Fennel, Pepper Corns, 4 to 5 Cloves and Cardamom, 2 Inch Sticks Cinnamon, Small Pieces Nutmeg, 2 Strands Mace.

1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
2 Tbsp Malt Vinegar
1/4 Tsp Sugar
Oil and Ghee as needed
Salt as per taste..

  • Wash the meat thoroughly and allow the excess moisture to drain out.
  • Heat a wok on low to medium flame with 2 tsp ghee add all the spices allow to splutter a bit add half and onion roughly chopped along with 2 dried and 2 green chilies, sugar, curry leaves. garlic and ginger fry till onion turns transparent remove from flame and allow to cool..
  • Place a pressure cooker on medium flame add the meat to the cooker along with chilly powder, turmeric powder, coriander powder salt and 2 green chilies fry the meat on low flame once the meat releases moisture add 2 cups water cover and place a whistle and cook meat till tender..
  • Add the fried condiments to a mixer jar with a splash of water and grind till smooth paste.
  • Heat a wok on medium flame add ghee and oil add the ground masala to the oil and fry till oil surfaces add the cooked meat to the masala check for salt and adjust the salt and water if needed allow the meat to blend in with the spices..
  • Add vinegar and stir allow the oil to surface in the gravy serve hot with steamed rice..Enjoy..:)

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One Pot Vegetable Brinji/Pulao

Vegetable Brinji is heart of south-indian cuisine... let it be breakfast, brunch, lunch or dinner we truly relish this dish...Serve brinji with a simple cucumber yogurt based raita, boiled eggs or mutton masala it's a feast fit for a King..The dish is so simple to prepare no fuss one pot recipe... 

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500 Grams Basmati Rice
2 Cups Mixed Veggies(Potatoes, Beans, Carrots, Peas)
2 Tbsp Ginger and Garlic Paste
1 large Onion Chopped
5 Green Chilies Slit
Fist Full Mint and Coriander Chopped

(2 Inch Stick Cinnamon, 4 pods Cardamom, 4 Cloves, 2 Strands Mace, 1 Bayleaf, 1 Star annise)

Salt as per taste
2 Tbsp Ghee
2 Tbsp Oil

3 Cups Cows Milk or Coconut Milk
2 Cup Water

4 Bread slices
Oil for frying

Coriander and lime juice for garnish..

  • Measure the rice in a cup or tumbler to measure and add liquid later...Wash and soak rice for half hour..
  • Heat a pressure cooker on medium flame add oil and ghee..
  • Add the spices and fry a bit add the ginger and garlic paste fry till raw flavor has gone...
  • Add mint and coriander fry a bit add onion chilies and fry till transparent..
  • Add the veggies and fry..Drain the excess water from rice and add to the veggies..
  • When I measured the rice it was 2 tea cups. using the same cups for measuring liquid I've added 3 cups milk and 2 cups water added salt and covered the cooker placed the whistle and allowed to cook for 2 whistles..
  • In a wok add oil cut bread slices into tiny cubes fry in oil and reserve on a paper towel...
  • Once the brinji is done add the bread croutons or cashews along with lime and coriander mix well and serve hot...Enjoy...:) 
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Suggested Dishes that can compliment this recipe...
Mutton Varuval

Egg Chilly

Chilly Chicken

Please do not copy any content and pics without written permission from me contact me via: try all my recipes and post your comments...thank you so much for visiting my space...Happy Cooking...:)

Food and Whiskey Pairing Session By Johnnie Walker Double Black @Blue Ginger Taj Westend Bengaluru

The Taj West End
Dad and myself experienced a wonderful soul satisfying food and whiskey Pairing session by world renowned mixologist Zbigniew Zapert and Taj’s most celebrated chef Sandip Narang for the Johnnie Walker Double Black Whisky. The event was on the 22nd of May 2015.

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Racecourse Road, High Grounds, Sampangi Rama Nagar, Bangalore, India
Phone: 080 666 05660 Visit Taj West End for more info

Buffet Seating Area

Johnnie Walker Double Black Whiskey

Johnnie Walker Double Black is a deeper, smokier expression of the world’s no.1 deluxe Blended Scotch Whisky - Johnnie Walker Black Label, crafted for those who prefer a more intense taste. Intensity and smokiness has been created by carefully selecting Scotch Whiskies that have been matured in deep charred oak casks.  The intensity and smokiness has been created by carefully selecting whiskies which have more of the distinctive west coast whisky flavor, the signature note in all Johnnie Walker whiskies.

Our Master Blender has selected whiskies which are particularly smoky and rich, from West Coast distilleries which specialize in the deeper, peaty flavour and aroma. Many of these whiskies come from smaller and more remote distilleries which adds to the unique character of the blend.

Appearance: Intense and stormy 
Nose: Peat smoke shining through rich raisins and dried fruit 
Palate: Apples, pears and orange zest bring freshness while creamy vanilla and spice bring a softness and sweetness to the tongue
Finish: The long warming finish combines spicy oak tannins and lingering smoke 
Conclusion: A smoky, intense whisky of wonderful balance and power 

Johnnie Walker Double Black is best taken with water; this is the perfect way to release the smoky flavours

Johnnie Walker Double Black is available in Bangalore for INR 6785 across all major retail stores in the city.
 Mixologist Zbigniew Zapert
‘I believe that the base spirit used should be of the highest quality and the
Rest of ingredients are there to enhance its complexity’

Zbiginiew is a professional mixologist with years of experience in cocktail led venues throughout Europe. As spirits, mixology and history of drinks have always been his passion, he has been attending numerous trainings, lectures and industry meetings, increasing his knowledge. 

After a UKBG advanced course at the Westminster Kingsway College, he completed a course from International Bartenders Association training and started his career working at restaurants and clubs in London.

Zbi has always been passionate about drinks, their flavors and mixology. Through travel, he has learned about various drinking cultures and styles of service. He is always looking for a new challenge, and uses his familiarity with Indian cuisine to create seasonal cocktails with fresh ingredients that would complement this food. 

For years Zbi has been working as a mixologist, bar trainer and manager with a number of members clubs, cocktail bars and hotels in London, Dublin, Amsterdam, Delhi and in his native country of Poland. He has created cocktail menus, trained bartenders and developed beverage concepts for Diageo. He also runs his own hospitality consulting agency.

Zbi joined Diageo India in 2013 and since then he trained over 1000 bartenders across the country, judged over 30 cocktail competitions, designed menus for high end bars and has created and hosted countless cocktail and spirit events. Zbi inspires his Indian audience to “drink less but better”.

Chef Sandip Narang

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Double Black Raisin Sour
Crushed grapes, our homemade raisin syrup and freshly squeezed lemon juice. This concoction is double shaken with Johnnie Walker Double Black and a hint of egg white for the froth and consistency.
Black Grapes – 5
Raisin syrup – 25ml
Lemon juice – 25ml
Johnnie walker Double Back – 60ml
Egg white – 30ml

Double Raisin sour was paired with cheese and pickle platter the grape reduction and sharp cheese flavors tingled our taste buds and we were ready for more...

Cheese and Pickle Platter

Double Black Oaky Apple
Johnnie Walker Double Black is gently stirred with oak aged Port wine and citrus oils. Great complexity of flavours with sweet vanilla, smoke, wood and freshness is crowned with green apple foam.
Johnnie Walker Double Black – 60ml
Red Port – 30ml
Lemon Juice – 10ml
Apple foam – top up

Double Black Oaky Apple

Prosciutto and Salami with Horseradish Aioli 

The frothy goodness was paired with cold cuts and fig which was a delightful combination the apple foam was my favorite..

Double Black Maple Masala Old Fashioned 
Johnnie Walker Double Black meets garam masala infused maple syrup and classic biters. Perfectly balanced, smoky, rich and very complex symphony of ultimate flavours.

Johnnie Walker Double Black – 60ml
Garam masala maple syrup – 10ml
Angostura – 2 dashes

Double Black Maple Masala Old Fashioned was paired with galouti kabab the classic flavors and taste whaata contrast from what all we tasted so far to tell you the truth this was our favorite...I'm truly inspired to do more with garam masala in my upcoming recipes...

Double Black and Berry
Gently sweet yet fresh and smoky combination of blackberry syrup, freshly squeezed lime juice and Johnnie Walker Double Black. Charged with a splash of ginger ale and served with an orange wedge.

Johnnie Walker Double Black – 60ml
Blackberry syrup – 15ml
Lime juice – 15ml
Ginger ale – top up

Lamb Chops in a Fig and Date Glaze

I was totally expecting the lamb chops to be on the spicy side it was totally opposite..lacked spicy taste the grilled chops was served with a fig based reduction which was some how not complimenting the whiskey I was not at all impressed with this combo...I loved the lamb chops dish as it is not with this cocktail...

Double Black and Water
Tasting whisky is a journey with each step bringing new flavours and sensations. Try Johnnie Walker Double Black served with just a splash of water and experience its intense complexity.

Johnnie Walker Double Black – 60ml
Cold water – 60ml

Double black with just plain water cleansed our palate this shot was paried with the most richest chocolate cake I've ever tasted...The cake was prepare out of premium belgian coco and topped a wonderful rich chocolate ganache...This dessert combo was ultimate indulgence...


Belgium Chocolate Spread

From the buffet I selected the veg noodles, grilled lamb, scallops, peppery grilled prawns, peanut mango salad and crunchy beans stir fry...over all liked the taste the food could have been hot for some reason it was too cold..totally enjoyed the grill and stir fry...


The dessert counter had a variety of treats to choose from my picks were the chocolate cake, premium chocolates and banana fritters with ice-cream and dessert sauce of choice mine of course was the chocolate with crunchy nuts...

Banana Fritters with Ice cream and Nuts

This modern blend of exquisite whiskies revealed bold smoky characters of peat which mingle with creamy vanilla, dried fruits, fresh pears, apples and orange oils. Zibi Zapert deconstructed the flavours  from whiskey and created a menu that enhances that great complexity. Together with Taj’s celebrated chef Sandip Narang they have curated a delectable food pairing that created an unforgettable experience.

"Keep Calm and Party On!"

For Pics and any content from this blog please contact me via Thank you so much for visiting...We totally recommend Blue Ginger for your next drink celebration...Happy Dinning...:) 

Eat Street @KAVA FairFeild Marriott Bengaluru Rajajinagar


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Dining and Buffet Area

The wagon wheels, multi color bottle flavors, watery dripping delights giggles smiles tummy satisfacting treats was truly a sweet trip down the memory lane rediscovering the treats I loved the most as a kid/teenager...Eat street was truly an experience that I will cherish. The spread was amazing from chaats to dosa's...My favorites were sugarcane juice , hot gulab jamuns and chicken dosa...Some of my childhood favorites showcased were shaved ice, cane juice and pani poori...

At the dosa counter there is a wide range of dosa that can be customized as per your choice...choosing the batter and topping may confuse you a bit my suggestions are stick with the classics and enjoy the crispy dosas roasted in ghee with a classic aloo or chicken filling...

Glimpse of Eat Street

The Event was held at KAVA on the first level of Fairfield Marriott. Ambiance is a mix of classic and contemporary setup hand picked art gallery walls is something I love to stand and stare when ever I'm here...

Most loved dishes here by me and my family are Gulab jamuns, Biryani, Grills and Soups... we totally recommend you to try all of this at the buffet..

Ice Golas

Goli Soda/Paneer Soda
Pic Courtesy By Blogger/Food Enthusiast Nivedith Gajapathy 

Sugar Cane Juice

Samosa Chaat
I ordered the samosa chaat and pani poori from the chaat counter...Loved the pani poori but was not a big fan of samosa chaat  it was way too cold for me...samosa chaat is supposed to be served super hot and spicy that's the way I like it...

Chicken Dosa
From the dosa counter I ordered the chicken dosa...the chicken was filled in mysore paper dosa and then roasted with ghee...the combination was super loved the spicy guntur mirchi chutney along with my dosa...

Buffet Setup

Dessert and Salad Section

From the bar I started with the mojito which was refreshing after eating all the spicy treats from eat street...

Kababs and Curries
From the buffet I truly enjoyed the harabara kabab, chicken chettinad, ajwaini murgh, murgh do pyaza and fish curry...all of this devoured with couple rotis and chutneys.. 

Tandoori Roti

Pumpkin Salad
The the salad bar the pumpkin and potato salad was yummm...

Sweet Corn Soup, Potato Salad, Veg Pulao and Tikka...

Chicken Biryani

Kiwi Cheese Cake, Ice Cream and Butterscotch Cake

Vanilla and Chocolate Ice cream

Gulab Jamun

Paan Counter

 I'm concluding this post with some canvas painting  from the gallery wall...#Fairfeild #Marriott

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Do visit and experience Eat Street at Fairfeild marriott Bengaluru the festival will end on 31st MAY 2015. Thank you so much for visiting my page. Please do not copy content and pics with out written permission from me contact me via Dining...:)


Poolside Lunch @The Bengaluru Brasserie, Hyatt Centric MG-Road

Lunch meet at The Bengaluru Brasserie was relaxed accompanied by crystal-blue poolside, open and breezy ambience, casual yet infused with...