Food Tasting @Based on a True Story Bistro, Kalyan nagar-Bengaluru

Based on a True Story is very interesting, movie themed restaurant serving scrumptious food not compromising on quality. The bistro is located in heart of kalyan nagar, Bangalore. Enjoy amazing range of thick patty burgers, pastas, cheesiest fries, creamiest milkshakes and breakfast within affordable range. Not just this, they even provide complimentary popcorn to customers. 
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Oreo Milk Shake

Mint Mojito
Bacon and Cheese Loaded Fries, Nachos Loaded with Chicken and Cheese...
The Hills Have Fries 

Nacho Libre 
Kiss Kiss Bang Bang & Mash
Pork Sausages, Gravy, Mash, Veggies and Toast
Casino Royale
Thick Mutton Mince Patty Burger.

As a food blogger I'm always on the lookout for good quality, freshly made, affordable food. I liked to overall vibe and taste of food. very easy to locate with ample parking. Very causal and laid back ambience. Highly recommend the bacon fries and burger here.

Indo Chinese: Burnt Garlic Chicken Fried Rice Recipe

People who enjoy garlic flavor and taste are in for a treat. Burnt garlic chicken fried rice is very simple and easy to prepare, pairs well with any sides or just french fries. Mashup of two cuisines is oddly satisfying, dishes are very delicious and flavorful. This fried rice is prefect for a weekend lunch.

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Burnt Garlic Fried Rice Ingredients:
350 Grams Chicken Mince 
1/2 Bunch Spring Onions
1 Large Onion
10 Pods Garlic
1 Tbsp Ginger and Garlic Paste
300 Grams Basmati Rice 
1 Tbsp Soya Sauce
1 Tbsp White Pepper Powder
1 Tbsp Chilly Flakes
3 Green Chillies
2 Dried Red Chillies
Salt as per taste
1 Tbsp Ghee
3 Oil 
Lime Wedges and Onion Rings for garnish...

Prep Up:
Pre plan your meal and cook the rice ahead of time. Wash the basmati rice twice and soak in water for 10 minutes. For every 1 cup rice add 11/2 cups water. Add the rice and water to pressure cooker, cover and place a whistle and cook for 3 whistles.

Once the rice has cooked allow to reach room temp. Using a fork fluff the rice to separate.

I always like to prepare chicken mince at home. After washing the chicken breast twice, pat it dry and chop into bite size cubes. 

Add the chopped chicken to mixer jar, cover and pulse twice or thrice the meat should mince easily if not pulse twice.

Peel and Wash all the veggies, finely chop all ingredients.
Heat oil and ghee in a wok on medium flame. Add the finely chopped garlic and fry till light golden brown in color.

Add finely chopped onions and fry with garlic for a minute.

Add ginger and garlic paste and fry the onion, garlic, ginger and garlic paste till light pink in color.

Break the dried red chillies in halves and add to the onion fry for a minute.

Add the chicken mince to the onion masala fry for a minute. Add chilies, salt and 1/4 cup water cover and cook the chicken for five minutes.

If  there's excess moisture in the chicken place on high flame allow the moisture to evaporate.

Add soya sauce, chilly flakes, white pepper powder, salt if needed stir all the ingredients and fry the chicken masala for few minutes.

Mix the rice in the chicken masala fry for a minute. Garnish with spring onions and lime juice serve hot.

Indo Chinese: Schezwan Cabbage Fritters/ Chinese Cabbage Pakora Recipe

I'm always a huge fan of indian-chinese fusion dishes, the combination of ingredients create some awesome tasting snacks and sides. Cabbage fritters is a dual recipe, can be served as a snack or as a side which can be easily paired with fried rice, noodles or indian meals.
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2 1/2 Cups or 350 Grams Finely Chopped Cabbage
1 Capsicum Finely Chopped
1 Large Onion Finely Chopped
6 Cloves Garlic Finely Chopped
6 Sprigs Spring Onions Finely Chopped
2 Tbsp Schezwan Masala or Chinese Five Spice Powder
2 Tbsp Tomato Ketchup
1 Tbsp Chilly Sauce
2 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp White Pepper Powder
1 Egg
2 Tbsp Chilly Flakes
1/4 Cup Corn Flour
1/4 Cup All Purpose Flour (Maida)
Salt as per taste
2 Tsp Ghee
Oil as required...
Add finely copped cabbage, half the amount finely chopped spring onions, 1 tbsp schezwan masala, 1/2 tsp white pepper powder, 1/2 tbsp ginger and garlic paste to a mixing bowl. 

Combine all the ingredients. Whisk an egg and add to the cabbage mix well. Combine maida and corn flour. 

Add salt to the cabbage mixture and half the amount of flour mixture combine till well incorporated. 

Cabbage will release excess moisture once salt is added we can always adjust the moisture content by adding flour.

Allow the cabbage mixture to rest on the counter for 10 minutes. Heat a wok with oil for frying the fritters on low flame.
Once the cabbage mixture has rested for 10 minutes, gently mix with 2 tbsp flour and start to drop small portions in oil. Fry the fritters until golden on both sides on medium flame.

Drain the fritters from oil and reserve on a tissue lined plate. Heat a wok with ghee and 2 tsp oil on medium flame.

Fry the finely chopped garlic, onion, 1/2 tsp ginger and garlic paste for a minute to eliminate raw flavor.

Add finely chopped capsicum and fry for a minute. Add the soya sauce, tomato ketchup, chilly sauce, 1/2 tbsp schezwan masala, 1/2 tsp chilly flakes fry all the ingredients till raw flavor reduces.

Toss the fritters in the masala, sprinkle white pepper toss once. Garnish with spring onions and serve as hot as possible...Enjoy😉

The Taste of Kerala with Masterchef Saji at Feast-Sheraton Grand Hotel - Brigade Gateway, Bangalore

Feast on brilliant Mappila (Muslim) biryanis to sadyas served in Hindu households, lip-smacking non-vegetarian dishes of Syrian Christian families, to a steady supply of seafood delights, you will find something new to try at the ongoing Taste of kerala festival till 30th, July 2018 at Sheraton Grand Hotel - Brigade Gateway, Bangalore. 

Master Chef Saji Alex from Kerala is known for his traditional keralite cuisine. I happen to team with chef saji at a cooking show couple of years ago and personally know his precise cooking. As a team me and Chef Saji won the competition. I was thrilled to see him back in Bangalore and experience the traditional fair.

Chef Saji says cuisine in every region of kerala is different, from north to south every dish is prepared with different ingredients. For example Mappila food as it’s called, is especially famous for biryanis. The Arab-influenced cuisine of the Mappila community offers some of the most flavourful dishes in Kerala. The use of fragrant spices, pepper, cardamom, cloves, and kaima rice is the highlight. The Mappila biryani is a must-have.

He will also showcase syrian christian cuisine, starting from appams, stews, fish curries and beef roast. The spread is huge even for vegetarians. Binge on creamy coconut curries, stir fried veggies and more. Chef Saji promises to delight dinners with exquisite kerala cuisine. 

Ambience at Food Festival 
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For regular updates follow me on instagram. Karela themed ambience welcomes guests with food displayed in earthen containers filled with regional snacks, chutneys and pickles.

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Snack Counter
Snacks are integral part of the region must try are banana chips fried in coconut oil and sweet paniyarams.

Papad Counter
Food tasting is not complete with out kerela papad. I liked the chilly and plain salty papads. 

Kerala is known for Pickles. Must try is beetroot, fish and pineapple pickle. tempered with traditional spices the fragrant condiment is prefect to be paired with any dish.


Sweet Paniyaram


Jackfruit Chips

Butter Murukku

Ellu Urundai

Chilly Plantain Chips

Salty Plantain Chips

Nool Puttu/idiyappam

Table Setting
Welcome Drink Ginger Wine

Murigakkaya Thakka Curry
Drumstick pieces slow cooked in coconut curry.
Vendakka Ularthu

Eranadan Veg Korma
Mixed vegetable slow cooked in green chilly masala and coconut cream.

Ghee Rice

Malabar Fish Curry

Fish Curry with Coconutmilk

Beef Fry

Mutton Korma
Tender morsels of meat cooked to perfection in coconut cream. one of the best curries I have tasted in a while.

Chicken Chukka/ Chicken Dry Roast

Calicut Chicken Biryani
On my plate: idiyappam, kerela parotta, mutton korma, chicken sukka, calicut chicken biryani, vegetable korma, ghee rice, onion chutney, brinjal pickle, fish pickle, pineapple pickle and vendakkai fry.  
Chocolate mud pie and icecream for dessert.

I was happy to meet chef saji again. Overall food was excellent, i enjoyed all the curries. Three picks from the entire spread pineapple pickle, chicken biryani and mutton curry. Kerala food festival is a must visit, explore authentic regional cuisine. The all you can eat buffet spread is priced at 1700+.

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