Unveiling Classic MIP Menu @BBQ'D - Global Grill & Brewery, Lavelle road - Bengaluru

BBQ'D spells good news for fans of MIP (Made in Punjab), new menu unveils old favorites and most requested dishes in a-la-carte menu for lunch and dinner. I was hosted for the bloggers table last week. 
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Ambience is hip and classy, filled with communal seating welcoming large groups for every happy occasion. Well stocked bar facing open grill kitchen, king size buffet and live counters, people can literally end up spending hours chatting, enjoying quality food and drinks here.
Bloggers Table

Hefeweizen, Masala Saison, IPA
Craft beers recommended by Chefs and Managers.

Dahi Pataka Chaat
We started our tasting with few beers and chaats. first starter was  crunchy and creamy chaat...papad pooris were filled with hung curds mixed with finely chopped mint, ginger, chillies and special masalas...

Sev Puri
Homemade crispy crackers topped with crumbled potatoes, yogurt and chutney...

Pani Puri

Palak Pata Chaat
Spinach fritter served with tangy and spicy potato dip...

Chicken Tikka Chaat
Very innovative and tasty salad...Must try

Karara Bhatti Paneer 
Roasted papad and herb crumbed paneer steaks grilled in a clay oven that had lovely smoky flavours...

Legacy Tandoori Champ 
Lamb ribs marinated with red chilly and clove masala, grilled on coals. The quality of meat and marination was so good it literally fell of the bone...

Murgh Tikkas
Tender morsels of chicken thighs marinated with garam masala and fenugreek...also grilled on coals...

Bhatti Murgh 
Traditional chicken dish from punjab, normally marinated with less spices and slow cooked in a clay oven...

LOL Tikki 
 Leg of lamb cooked for hours, shredded and stuffed with cheese crumb coated and fried. These cheesy and juicy tikkis reminded me of a childhood dish equivalent to cheese balls...Must try

Malai Broccoli 
Almond paste and cream marinated broccoli. Baked with extra cheese in a wood oven...

Lasooni Chicken Tikka
Garlic crusted grilled chicken...this was divine must try

Dhansu Aloo
Crispy baby potatoes tossed in a fiery masala served with mint chutney and achari mayo...

Tandoori Mushrooms 
Same marination and preparation as chicken tikkas...

BBQ'D Special Paneer Tikka
Melt in your mouth softest paneer tikkas...

Bhatti Jheenga
Succulent prawns marinated to perfection smoked with clove and ghee for added flavors...

Lehsuni Palak Chenna 
We enjoyed the starters and beers. Up next were mains starting with leshsuni palak ( Silky spinach mashed with garlic, garnished with cottage cheese pearls)...Must try 

Dal Makhani
Followed by ultimate dal makhani and butter chicken enjoyed the curries with butter naans. must try...

BBQ'D Special Butter Chicken 

Dum Murgh Biryani with Mirchi Ka Salan
I enjoyed the dum biryani, chicken was not dry very moist and flavorful biryani...

Curd Rice 
We thoroughly enjoyed the tasting session, no doubt there were so many requests from customers for butter chicken and dhal makhani...Although this was a typical punjabi food we ended our meal in southindian style with curd rice 😀

Dessert was rasmalai...

Must thank the Chefs and BBQ'D team for treating us to wonderful spread, five picks from the entire tasting was Chicken tikka chaat, Bhatti Murgh, LoL tikki, Butter Chicken, Legacy Tandoori Champ. We had to repeat few dishes twice since it was so tasty. Overall tasting was truly a delightful experience.

Bun Pizza Recipe

A local bakery close to my house used to prepare this dish, as a teen I did not even have a clue that its pizza recreated using milk buns. Very economical and great after school or weekend snack for pizza loving kids and teens.

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4 Milk Buns or Burger Buns
1 Bell Pepper (Cap and seeds removed, finely chopped)
1 Large Onion (Peeled and finely chopped )
1 Tomato Sliced 
1/2 Cup Sweet Corn (Ready to use)
10 Sliced Olives
1/4 Cup Ketchup
1 Cup Cheddar Cheese (Grated)
1 Cup Mozzarella Cheese (Grated)
1 Tbsp Chilly Flakes 
1 Tbsp Pizza Seasoning and Oregano 
4 Tbsp Butter
5 Pods Garlic (Peeled and Finely Chopped)
3 Green Chilies (Finely Chopped)
5 Sprigs Spring Onions (Finely Chopped)
Salt if needed...

Heat a pan on medium flame. Add 1 tbsp butter and allow to melt slightly. Add finely chopped garlic and chilies fry in butter for a minute allow the raw flavors to reduce.

Add 1/4 cup tomato ketchup, diluted with 1/3 cup water. Place the flame on low allow the sauce the reduce and thicken. Once the sauce thickens remove from flame allow to cool.

Slice the buns in halves. Spread generous portion of sauce on the base and the cover/top half. 

Start layering even layer of chopped veggies on the bottom half top it with grated cheese and microwave till cheese melts.

Sprinkle with oregano, pizza seasoning, chilly flakes and sliced olives cover with top half and serve hot...Enjoy 😉

Cheesy Olive Chicken Meatballs Recipe

Since I tend to prepare chicken meatballs for various recipes, I like to switch the ingredients, we enjoyed the flavors from cheese, garlic and olives infused in the chicken, its very juicy.

These meatballs are so versatile it can be served as a starter or can be topped on pizzas, stuffed in subway style sandwiches, added in pastas or used in wraps. 

I like to treasure such simple recipes to meal plan and use all the ingredients at home. I ended up preparing generous and three scrumptious variations with these meatballs.

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1 Kilo Chicken Mince (Breast and Thigh Mix)
1/2 Cup Chopped Black Olives
1/2 Cup Shredded Mozzarella
1/2 Cup Shredded Cheddar Cheese
1 Tbsp Garlic Powder
1 Tbsp Black Pepper Powder
1/2 Tbsp White Pepper Powder
1 Tbsp Ginger and Garlic Paste
1 Large Onion (Finely Chopped) 
1/2 Cup Corn Flour
1 Tbsp Butter
1 Tbsp Oil
1/4 Cup Warm Water
Salt as per taste...

In a mixing bowl combine the chicken mince with onions, olives, pepper powders, grated cheese, garlic powder, ginger and garlic paste mix well cover and allow to marinate for 15 minutes.

After 15 minutes mix salt and mix well. Wet hands with water or apply oil start forming lime size meatballs. 

In a large plate spread corn flour, coat the meatballs in corn flour and reserve.

Heat a pan on medium flame with oil and butter, gently drop the meatballs in pan fry on medium flame.

Flip the meatballs every 2 minutes and fry till edges turn light golden in color.

Add warm water cover and cook till well done. If the meatballs have more moisture place on high flame allow the excess moisture to evaporate.

Place on medium flame once moisture evaporates, top with grated cheese cover and cook until cheese melts. Garnish with sliced olives, chilly flakes....Enjoy 😉

Chilli Cheese Corn Dosa Recipe

Cheese dosas are famous in Hyderabad and Mumbai I wanted to recreate the same without potato masala which is normally used, instead I've switched and used chilli cheese sandwich filling and created this dosa. 

It's gluten free dish since we prepared with only rice batter. I'm listing ingredients for four people, two dosas per serving. We can serve this dosa any time of the day, I have had days eating couple of these dosas for breakfast and feeling full till 5 pm or we can have this dosa as a comforting dinner.

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1 Liter Dosa Batter
(Click here to view mom's idli/dosa batter recipe)
1 Cup Sweet Corn (Ready to use)
2 Large Onions (Finely Chopped)
4 Green Chillies (Finely Chopped)
1 Large Capsicum (Finely Chopped)
1/2 Bunch Spring Onions (Finely Chopped)
200 Grams Paneer
200 Grams Mozzarella Cheese 
200 Grams Cheddar Cheese 
Salt as per taste
Oil as required
Salted Butter as required
1/2 Onion for seasoning pan

Idly Dosa Batter Recipe Video

Heat a skillet on high flame. Sprinkle water, once water evaporates add 1 tsp oil rub the onion and season the pan/tawa. We normally prick a fork or knife in the onion and use it like handle to season the skillet/tawa.

Ladle batter and spread in a even layer, spread and add two tsp oil on the dosa and fry it on high flame. Once the dosa starts turning light brown in color gently flip and fry on the other side.

Combine all the veggies and add 1/4 tsp salt before use. Dont not allow veggies to marinate in salt for a long period. Flip the dosa back place it on low flame. 

Starts topping the dosa in a quick pace with first layer of grated cheddar cheese...followed by the veggies top with grated mozzarella and butter, cover and cook until the dosa is cooked serve hot once the cheese has melted. Serve dosa with chutney or ketchup...Enjoy 😊 

Konaseema Ruchulu @Aloft, Bengaluru Cessna Business Park

Nook at Aloft Bengaluru Cessna Business Park is showcasing authentic coastal cuisine from Konaseema region, which is known for its beautiful landscapes. 

Chefs from aloft have travelled to godhavari region for almost a month tasting and experimenting local cuisine. They have personally picked and shopped for many ingredients from the region specially for the festival like tender tamarind leaves, palm sugar, fish and chillies.

 Aloft has gone one step further inviting homemaker and avid cook Anusuya amma from godavari region to showcase her regional cuisine at the festival. The amount of thought process and attention to detail is truly commendable. 

We were hosted for bloggers table and enjoyed the konaseema/godavari cuisine. I highly recommend indulging in some of the authentic regional dishes that's never experienced before. 

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Cold Pressed Groundnut Oil 

Traditional gluten free, gram and rice flour snacks we normally serve guests in southindia.

Negroni (Cocktail)
Cocktail of choice welcome drink 😉


Mirchi Bajji
Spicy chilly fritters stuffed with onions

Chepala Vepudu
Pan fried seer fish

Gummadikaya Vadiyalu
Pumpkin fritters 

Nuvvula Yendu Royyalu Podi
Tiny dried shrimp and sesame powder. Normally mixed with white rice and ghee we begin our meal with chutney powders in south.

Natti Kodi Vepudu
Free range chicken stir fry

Royyala Iguru
Prawns stir fried 

Nethallu Iguru
Anchovies in spicy tamarind curry 

Chinta Chigaru Mamasa 
Tender tamarind leaves slow cooked with mutton

Peethala Vepudu
Crab in tomato gravy 

Natti Kodi Kunda Biryani
Free range chicken biryani

Thin rice sheets layered with ghee, dry fruits and palm sugar

My favorite picks from the festival were chinta chigaru mamasam, chepala vepudu, natti kodi vepudu and royalu igaru. Chefs and Anusuya amma have truly put up a grand spread fit for a king. 

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