Tasted Entire Menu From Mojo Pizza

Mojo Pizzas have gained immense popularity over few months. I feel very lucky to be one among the blogger tasting review team.  All pizzas are to appeal Indian taste buds, I got to taste the entire menu over 3 months we thoroughly enjoyed every pizza.

Every pizza is a 10 inch base. The base itself is slightly fluffy loaded with double cheese and toppings of choice.

I also tasted the starters and desserts like garlic breads, chicken wings, lava cakes and brownie. Each order was 1500/- its very affordable compared to other pizza brands. Two 10 inch pizzas can easily fill up 5 adults.
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Here is what I tasted:
Garlic Bread: Fluffy bread smothered with garlic butter and baked till crispy...

Magic mushroom pizza: 10 inch fluffy pizza base topped with double cheese, grilled mushrooms, babycorn, sliced onion and olives...

Mediterranean chicken pizza: 10 inch fluffy base topped with double cheese, lemon salt grilled chicken, onions and olives...

Italian connection: 10 inch fluffy base smeared with classic Italian style tomato sauce, topped with double cheese, grilled chicken, spicy peppers and chicken sausage...

Dessert: Lava cake 

Order 2:
Packaging and service was also excellent on every order...

Starter BBQ Chicken Wings

Tex Mex Veg Special: Fluffy Pizza base loaded with double cheese,  special enchilada sauce, creamy sweet corn , jalapenos and capsicum...

BBQ Chicken Pizza: Pizza base loaded with BBQ smoky chicken, corn, onions, and red paprika the sauce was also bit on the smoky side...

Pepperoni Pizza: Double cheese pizza based and double pork pepperoni was truly a treat...

Dessert: Chocolate Brownie

Order 3:

Cheese garlic chicken bread: peppery chicken on garlic bread with cheese itself was like a pizza.

Chicken Tikka Cheese Blast Pizza: wonderful sauce loads of cheese topped with chicken tikka and seekh kababs was spicy and delicious...

 Paneer Tikka Cheese Blast Pizza: Bite size creamy chunks of paneer tikka with a superb sauce topped with double cheese, capsicum and tomato was truly a delight.

Gooey Chocolate Lava cake...

Over all tasting was superb, excellent service and packaging. Order Mojo Pizza via app or online in Mumbai, Pune and Bangalore its delivered to your home. Pay online or cash on delivery. Superb late night delivery till 1:00 AM.

Visit: https://mojopizza.in/ for more info.

PRANA (Organic artscafe / Restaurant / Bakery) @NewBel Road-Bangalore

Newly opened Prana cafe at newbel road, hosted me for lunch, I was excited to visit here since we stay very close to the cafe. This organic cafe come store is unique and has very minimal decor yet feels homely and cosy. They have also setup a organic store selling cold pressed oils, millets, spices and handcrafted toys.

I liked the ambience here its open and has various seating options starting from ground level seats to reading nook and communal table. They serve only organic millet based dishes apart from few rice based dishes and the dishes are seasoned with pink salt. I got to taste millet soup, appam with coconut milk, rice puttu with kadala curry, multi grain chapathi with mixed vegetable curry, Ragi modak, aloo tikki and southindian meals finally ending with a moong dhal payasam.

Food was slightly bland for us, but people who have a flair for healthy food will enjoy the menu.  Meals was worth trying limited veggies but the sambar and rasam was in large quantity  white rice and chapati is unlimited. 


 Reading nook
 Organic Store
 Millet Soup
 Aloo Tikki
 Rice Puttu
 Appam with palmsugar based coconut milk
 Ragi Modak (Finger Millet Dumpling) Stuffed with peanut, coconut, cardamom, palm sugar served with palm sugar based coconutmilk

 Mixed Vegetable Kurma
 Spicy Multi Grain Chapathi
 Jaggery Cardamom Panagam (Raw organic cane sugar cooler)
 Mint and Lime Panagam
Southindia Meals: Only White Rice and Chapati is unlimited 
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Three picks from the tasting was ragi modak, moong dhal payasam and multigrain chapati. I cannot mention the cost since this was an invite you can always visit zomato to check the menu and pricing.

Mushroom Chops Masala

Southindian version mushroom chops is a perfect winter sidedish to serve with roti or rice. I have used only coconut oil in this recipe we can alternate and use ghee or refined sunflower oil. 
250 Grams Button Mushrooms
1 Medium Onion 
1 Medium Tomato
1/4 Cup Peas
1 Tsp Coriander Powder
1/2 Tsp Turmeric 
1 Tbsp Chilly Powder
1/2 Tsp Cumin
1/2 Tsp Fennel 
2 Dried Red Chillies

Masala Paste:
1/2 Inch Ginger
6 Pods Garlic
3 Inch Fresh or 3 Tbsp Dried Coconut
1 Tsp Fennel Seeds
2 Small Pieces Star Anise
3 Dried Red Chillies
1 Inch Cinnamon
2 Pods Cardamom
3 Cloves
1 Onion Sliced
1/4 Tsp Pepper Corns
Coconut Oil 
Salt and Pepper powder as per taste
Mint, Coriander and lime juice for garnish.
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Tips for purchasing and cleaning mushrooms:
Mushrooms are truly a delicacy but the art of purchasing and cleaning mushroom is something I have learnt over the years. When purchasing button mushrooms make sure the bulb or the bud of the mushroom is tightly closed to the steam.

Since super markets store it in large cold air coolers the mushroom turn brown in color. Make sure majority of the mushrooms are white and are not discoloured. I dont prefer to just wipe the mushroom with damp cloth and then cook it, I always wipe the excess dirt and wash twice before cooking.

After washing away majority of dirt I tend to leave the mushrooms in a colander and allow excess water to drain. Once the water has drained I line a plate with cotton cloth then spread the mushrooms on the cloth and allow to drain further. Please make sure you start this cleaning process 2 hours ahead of time before preparing your dish.

Chop the button mushrooms into quarters or half depending on size. Heat a pan with 1 tbsp coconut oil add all the ingredients mentioned for masala paste fry till the spices splutter and onion has softened, remove from flame allow to cool on counter and transfer to a mixer jar grind to form a smooth paste we can add splash of water while grinding. 

Heat a wok or heavy bottom pan on medium flame. Add 2 Tbsp coconut oil start adding the cumin and fennel allow to splutter add chillies and fry for 30 seconds.

Add onions to the tempered oil along with chopped tomato fry till onion turns transparent. Add chilly powder, coriander powder, and turmeric powder fry till raw flavor reduces from the masalas.

Add masala paste to the onion masala along with mushroom and peas stir and fry all the ingredients for a minute. Add 1/4 cup water cover and cook till the mushrooms soften and peas have cooked.

We can pre cook the peas and add once the mushoom has cooked. Mushrooms release lot of moisture place on high flame to reduce the moisture incase the gravy is bit watery. 

Once the gravy has reduced adjust salt as per taste stir bring to rapid boil remove from flame garnish with chopped mint, coriander, pepper powder and lime juice...Serve hot with roti or rice 😉

Sheraton Hotels and Resorts Celebrates 80 Years of Going Beyond

We were a select group of bloggers invited to celebrate "Go Beyond 80 Years"  and Christmas Carnival, followed by Master Class in Ginger Bread House Making/Baking - Property Tour showcasing the various festive decorations and inclusions, ending with sunday brunch at FEAST.

Go Beyond was inspired by Sheraton’s associates and the heart they bring to their service, which is why they were the subjects in the new creative. 

The Go Beyond campaign showcases actual Sheraton associates interacting with guests in small but meaningful ways that have great impact on a traveller’s experience. In one such execution, a Sheraton associate eagerly dives to the bottom of the hotel pool to retrieve a child’s precious stuffed bunny. 

In another situation at the Sheraton Grand Bangalore a Guest lost valuable bike spare which was very light the room service must have mistaken as garbage and cleaned the room as usual. Once the team got notice of the lost packet, security team took efforts to trace the garbage van near to Mysore and retrieved the lost packet.
“Sheraton’s Go Beyond will resonate with guests and associates especially in Asia Pacific where service excellence is an intrinsic part of the Asian hospitality mindset. With a strong portfolio of more than 120 Sheraton hotels and resorts in this region, They look forward to the brand’s continual growth, cementing Sheraton as the global hotel brand of choice.”

Tour started at life size ginger bread house...
 Inside the edible ginger bread house was a store filled with baked goodies where the customer can choose a single cake or put togeather a basket along with choice of wine, chocolates, cookies and cakes as per choice. 
 20 Feet Christmas Tree at the entrance

After a brief tour we enjoyed some sparkling wine

We got a special entrance to the heart of the kitchen bakery section, where the masterclass was held they featured how the famous rich plum or fruit cake is prepared at sheraton bakery...

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Recipe for Rich Fruit Cake:
2 Kg Mixed Dried Fruits and Nuts in Alcohol 
(Rasins, Black Currants, Cherries, Almonds, Cashews, Apricots, Orange Peel, Dried Plums, Nutmeg, Cinnamon, Cloves, Rum and Whiskey mixed and soaked for a month)
200 ML Rum
36 Eggs
400 ML Caramel
400 Grams Mixed Fruit Jam
1 1/2 KG Butter
1 KG All Purpose Flour
1 KG Castor Sugar
2 Tbsp Baking Powder

In a large mixer the butter and castor sugar was creamed first till light and fluffy.The eggs were added one at a time till well incorporated in the butter.

All purpose flour and baking powder was sifted thrice and added in small batches to the egg mixture.Once the batter was smooth mixed fruit jam was whipped till well combined.The mixed fruits were added followed by caramel and rum all the ingredients were mixed well.

The cake batter was transferred to cake moulds and baked at 200 degree for 20 minutes this temp depends oven to oven I would suggest to check the cake at 10 minutes if your preparing at home. Once the cakes were baked it was allowed to cooled then packed and gifted to us 😉

After the Master Class we had Brunch at Feast
Star Attraction: Oven Baked Turkey and Crackling Pork 

First Round: Chicken Pizza, Veg Pizza, Fish Tikka, Pesto Grilled Pineapple and chicken, Chicken tikka and Chilly Chicken...

Second Round: Smoked Salmon, Assorted Cheese, and Grilled tomato

Third Round Chaats: Samosa Chaat and Pani Poori

Mango Cranberry Mojito

Fourth Round Grills: Chicken Tangdi, Chicken Tenders, Mint Basa Fish, Pork Sausage and Masala Chicken Sausage.

Fifth Round: Chicken Rolls and Dumplings

Finally the mains: Nalli Nihari, Crackling Pork, Grilled Turkey, Chicken Biryani, Dum aloo, Nei Dosa and Curd Rice. By the by this entire meal was shared between me and dad I cannot eat all of it at once 😋

For Desserts: I chose Gulab Jamun, Burfi, Kaju Katli and Coconut cake. Since I enjoyed the chocolate icecream here I had to finish my meal with a Ice cream.

I felt very lucky to celebrate and be apart of history. The food and service was epic, me and dad had a blast. Must thank Sheraton and Team for this wonderful experience.

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