5 Star Cafe Bangalore

HAPPY THINGS HAPPEN IN HAPPY PLACES!

I was invited to fivestar cafe launch on 19th June. It was truly an extraordinary experience the date time venue every thing was perfect. I went along with Dad he had to cancel a few meetings for my sake poor daddy...we were there at 11.30 am as we entered there was a huge media presence we were  little bit overwhelmed seeing them.

As we entered Mr.Sanjeev Pant Sr Vice President and entire management crew from Thailand and Malaysia Invited us it was a pleasure to know everyone behind the scenes. Fivestar has over 5000 outlets located in Thailand alone. after roaring success with five star chicken outlets in Bangalore demand is huge no one can compete with the price range they have on their menu it was finally time to launch Fivestar Cafe.

While talking with Mr.Sanjeev Pant he is looking forward for expansion soon. there is a branch opening in Indiranager shortly.  I wish we had Branches located in north Bangalore too cant wait for an outlet to open near my home.

Fivestar Cafe has a terrific color palate the ambiance is hip and chic. even the dullest days will cheer up anyone. once you enter the place vibrant reds yellows greens grays and white colors dominate the place  colors play a major roll in our daily life it will surely put a smile on your face...:)

CPF is determine to fulfill the vision of becoming the "Kitchen of the World", and  plays significant importance on research and development to develop products to meet customers and consumers’. In addition they are committed to operate business with environmental friendliness and contribute back to society at large.

Fivestar cafe is centrally located to all Colleges, Schools and Offices majority of  the business houses are situated in this locality. This cafe has great food and beverages developed by Chef Sridhar who has completed his hotel management from Cyprus.

The product range includes various fried and grilled chicken recipes, snacks, burgers, fries, rolls, sandwiches, biryani and rice, different value combos, coffee, tea, soft drinks, ice creams, and desserts.

Its a fun place to meet, greet , eat, share, hangout and entertain on a budget...this place has free Wi-Fi. the menu is tactfully put together to suit every palate Thats why they say Happy Things Happen In Happy Places!!!

The Menu Card:

Snacks
Crispy Nugets 25.00 rs
Spicy Fingers 32.00 rs
Chicken Cheesy Pops 34.00 rs
Spicy Tangy Roll 46.00 rs
Hot Chicky Stick 46.00 rs
Crispy Tandoori Roll 46.00 rs
Veg Star Fries 39.00 rs

Fried Chicken
Crunchy Oriental 55.00 rs
Spicy Masala 55.00 rs

Burgers, Sandwiches and Rice
Hot Crispy Chicken Burger 55.00 rs
Chicken Garlic Burger 65.00 rs
Five Star Jumbo Spicy Burger 65.00 rs
Five Star Jumbo Burger 120.00 rs

Star Veg Burger 49.00 rs

Spicy Chicken Sanwich 62.00rs

veg Cheese and Onion Sandwich 49.00rs

Snowy Coco Rice 38.00rs

Chicken Dum Biryani 95rs 

Grilled Chicken

Thai Signature 335.00rs

Masala Grill 335.00rs

Combo

Super Value: 

Biryani+Choice of snack+soft Drink 124.00rs

Snowy Yummy: 

Snowy coco rice+ fried chicken+softdrink 110rs

Burger Lover: 

Hot crispy chicken Burger+Star fries+snack+soft drink 114.00rs

Big Hungry:

Hot crispy chiken+Star fries+snack+softdrink 144.00rs 

Roll Delight:

Spicytangy roll+ spicy Chicken Roll+Fried Chicken+ Soft drink 124.00rs

Light Meal:

Spicy Chicken Sandwich+Star fries+softdrink 119.00rs

Veg Lover:

 Sandwich or burger+ Star fries+softdrinks 99.00rs

Snowy Yummy Veg:

Snowy Coco rice+ Star fries+soft drinks 99.00rs

Beverage:

Coffee Latte 49.00rs

Coffee Cappuccino 49.00rs

Hot Chocolate 49.00rs

Coffee Espresso 49.00rs

Coffee Americano 49.00rs

Coffee Frappe 49.00rs

Coffee Iced Mochaccino 59.00rs

Coffee Frappuccino 59.00rs

Organic Tea 59.00rs

Soft drinks 34.00rs

Desserts

Choice of ice cream 40.00rs

Apple Pie 59.00rs

Brownie 59.00rs

Finally I got to meet the man behind the scenes research and development Chef Sridhar who was so kind to answer all my questions one by one. the chicken used in the recipes are free range which is a + point they rear their chicken in their own farms located in Bangalore all spices herbs are shipped within India. the oil used for frying is absolutely fresh they do not reuse the oil.  sunflower oil is used in all recipes. Chefs personal picks are chicken cheesy pops, Chicken Dum biryani, Spicy Chicken Sandwich, thai signature and spicy masala.

Finally its my turn..:P I got to savor the best on the menu.

Spicy Fingers 32.00 rs
Coffee Cappuccino 49.00rs
This was so crispy juicy inside perfect balance of spices which was awesome.  the skewers and chicken reminded me of chicken satay purely oriental inspired...coffee was creamy and yum

Chicken Cheesy Pops 34.00 rs
Worth a try it was cheese all things yummy in it...

Spicy Chicken Sanwich 62.00rs
OMG it was the most comforting food dad was all over it he want to go again just for this...super yummy...

Crunchy Oriental 55.00 rs
This is very neatly spicy and breaded absolutely crunchy spicy and yum kids will love this.

Crispy Nugets 25.00 rs
I dont know what is it about this one i was so crazy after just a bit it was super juicy and yum to the core.

Masala Grill 335.00rs
Perfect spiced for indian palate juicy succulent and all things good.

Thai Signature 335.00rs

Sticky spicy and hint of sweet i think its either honey of palm sugar i loved the fresh flavors really wakesup the palate this will be awesome inside a kati roll or sandwich

Super Value:
Biryani+Choice of snack+soft Drink 124.00rs
Though the portion is limited I personally am still drooling over that mirchi ka salan it was super dum biryani at its best it was like a piece on hyderabad on my plate gorgeous loved it

mmmmmm.....mirchi ka Salan...:)

Brownie 59.00rs

Finally we had a dessert its good for heart and soul sweets make a person happy.

Over all experience

Ambiance: 9/10

Food: 10/10

Service: 8/10

Where is Fivestar Cafe Located:

#3 Ground Floor,

House of lords, St.Marks Road

Bangalore-01

Socialmedia:

WWW.fivestarcafe.in

WWW.facebook.com/fivestarchickenindia

This review is done on my own interest. no one has funded or paid me to post this review.

Since it was their launch they gave us a thanking gift a T-shirt and sweet box.

Mutton Soup (Attukari Soup)

 

Made this for my Daddy on the eve of  Fathers Day the most absolute tasty treat for a windy lousy weather this soup has medicinal properties people who are suffering from stuffy nose headache and joints pain will have some relief a simple soup for the soul...

Happy Fathers Day...:)

Ingredients:

1/2 Kilo Goat or Sheep Breast Bones and Meat

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Coriander Powder

1/2 Tsp Whole Black Pepper Corns

2 Inch Cinnamon Sticks

3 Pods Cardamom

1/2 Tsp Fennel Seeds

1 Tbsp Ginger Garlic Paste

1 Large Onion(chopped into roughly)

2 Large Tomato(chopped into tiny cubes)

3 Red or Green Chillies

Fist Full Mint and Coriander(roughly chopped)

1/2 Tsp Lime Juice

5 to 6 Pods Whole Garlic

Salt  as per taste

1 Tbsp Oil and Ghee

 Method:

• In a pressure cooker add oil and ghee heat on medium flame add the whole spices and fry a bit once the spices start to crackle add ginger garlic paste and fry till raw flavor has gone.
• Add chopped onion whole garlic and tomato fry a bit allow to reduce a bit add the dry spices chilly powder turmeric powder and coriander powder fry a bit add the meat and give it a good stir allow to fry a bit.
• Add coarse salt and fry a bit add 3 cups water and stir well bring to a boil cover and cook till 3 to 4 whistles.
• Once the meat has cooked add coriander mint and lime juice stir well

Serve hot with rice or bread ...Enjoy...:)

Kathirikai Karuvadu Varuval (Brinjal Dry Shrimp Fry Side Dish for Southindian Meals)

One of my original recipe experiments again turned out awesome...

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Ingredients:

200 Grams Brinjal(cubed)

4 Green Chilies (finely chopped)

1 Medium Onion(roughly chopped)

3 Tbsp Oil

1 Tbsp Turmeric

Salt as per taste

For Tempering: 

1 Tsp Mustard Seeds

1/2 Tsp Cumin Seeds

1/2 Tsp Gram Dhal

A pinch Asafoetida

For Masala Powder:

2 Tbsp Split Chickpeas 

15 Whole Dry Red Chilly

2 Tbsp Pepper Corns

Fist Full Garlic Pods

Fist Full Curry Leaves

1 Tsp Asafoetida

1 Cup Dry Shrimp

• Dry roast all the ingredients given in the masala list one by one on a medium flame once dry roasted place on a plate and allow to air dry.
• Add the ingredients to a mixer jar and blend to a fine powder.

• This shrimp powder can be stored in a air tight container in the freezer for months and can be used for many recipes i will post a few authentic tamil cuisine which is totally forgotten in this mordern era... 

Method:

1. Heat oil in a wok temper with mustard allow to splutter then add cumin and gramdhal allow to splutter a bit a asafoetida and fry a bit add curry leaves onion and chilies fry till onion turns light pink in color.
2. Add the chopped brinjal turmeric and salt fry a bit add 1/2 cup of water cover and allow to cook till the vegetable is almost done.
3. Add 3 to 4 tbsp of the shrimp powder and fry till oil separates from vegetable and the brinjal should turn light brown in color give it a good stir and serve hot with rice and rasam...Enjoy...:)

Pizza Samosa

Whatever toppings are used in pizza can be stuffed into a samosa but make sure the product is chopped into tiny pieces it will be easy for stuffing...:)

Recipe demo video subscribe for more video recipes...:)

Ingredients:

4 Tbsp Pasta Sauce(please click here for pizza/pasta sauce recipe)

1/2 Bell Pepper (Chopped into tiny cubes)

3 Cubes Cheddar Cheese (Chopped into tiny cubes)

50 Grams Paneer/Cottage Cheese(Chopped into tiny cubes)

Pizza Seasoning / Italian Seasoning 

1/4 Tsp Chilly Powder

Oil for frying

Salt 

Filling: 

• Heat a wok add 2 tbsp oil fry the bell pepper on a medium flame till its soften a bit add paneer chilly powder salt and fry for a minute add the 1/4 sp italian seasoning and fry.
• Allow to cool completely mix in the cheese and reserve. 

For Dough:

1 1/2 Cups Maida/all purpose flour

1 Cup Yogurt 

1 Tbsp Ghee

Salt

Prepare Dough:

• In a mixing bowl add maida salt and yogurt knead the dough if needed sprinkle water add ghee and knead  till the dough is soft cover allow to rest for 1 hour.

Method:

• Roll out the dough into thin chapati using a round cutter cut out into equal rounds.
• Add 1/2 tsp of sauce and top with filling fold and seal the edges. secure the edges using a fork it also gives a cute crimp effect on the edges.
  
• Heat oil in a wok on medium flame fry out the samosa till light golden in color drain the excess oil out on a paper towel.

Serve hot along with chai...enjoy...:)

Palak Paneer Samosa (Cheese & Spinach Samosa)

I'm almost become like a mad scientist experimenting on new flavors and taste keeping in mind it has to have a traditional element...talking about the samosa it was awesome bursting with flavors juicy cheesy and everything yum...who doesn't like palak panner its one of our traditional recipe. incorporating it into a samosa was my ultimate challenge results were super duper...:) 

Recipe Demo Video Watch Subscribe...:)

For Filling:
1 Bunch Spinach(frozen or blanched drained and chopped finely)
1 Tbsp Ginger Garlic Paste
1/2 Onion(finely chopped)
1/2 Tomato(deseeded finely chopped)
2 to 3 Green Chilies (finely chopped)

1 Tbsp Yogurt
50 Grams Paneer (Crumbled)
4 Cubes Cheddar Cheese(Finely chopped)

1/2 Tsp Chilly powder
1/2 Tsp Turmeric powder
1/2 Tsp Garam masala powder
1/2 Tsp Cumin powder
1/2 Tsp Coriander powder
1/2 Tsp Pepper Powder

2 Tsp Ghee
1 Tsp Oil
Salt as per taste

• Heat a wok on medium flame add ghee and oil. add the ginger garlic paste fry till raw flavor has gone.
• Add onion fry for a minute add the tomato and chilly fry till tomato reduces a bit.
• Add the powdered spices and fry for a minute add the yogurt and fry a bit.
• Add spinach to the tomato mixture and fry a bit then add the crumble paneer and salt fry for a minute. remove from flame allow to cool completely.
• Add the chopped cheddar cheese and mix well reserve the filling in a bowl.

For the Dough:
1 1/2 Cups Maida/All Purpose Flour
1 Cup Yogurt
2 Tbsp Ghee
1/2 Tsp Salt

• In a mixing bowl add maida yogurt and salt start kneading the dough if needed sprinkle water once dough has formed add ghee and knead to a soft dough cover and allow to rest for an hours time.
• Take a portion of the dough and roll out into chapati using a cutter cut the rolled out chapati and reserve.

Method:

• Heat oil in a wok on medium flame to fry the samosa.
• Take the cut out dough rounds and place a spoon full of filling in the middle wet the edges of the dough slightly.
• Fold the dough and pinch in the middle to secure seal one edge of the dough till center and fold the other half to form a triangle.
• Gently drop the samosa into oil and fry till golden brown drain oil and reserve on paper towel.

Serve hot with Chai and ketchup...Enjoy...:)

Mutton Kabab

Mutton Fry in any form is always a treat best served along side for any southindian meal. this recipe is a original nawabi tamil cuisine from vellore and arcot which is located in tamilnadu there are many variations on this recipe we can never go wrong with this its mildly spiced and very tasty meat recipe. there are a few changes in the recipe the origianl recipe calls for whole spices I've reduced the amount of spices and just added garam masala...

Do view the video demo subscribe...

Ingredients:
250 Grams Boneless Mutton (Cubed)
2 + 2 Tbsp Milk
1 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1/2 Tsp Pepper Powder
1/2 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1 Tsp Ginger Garlic Paste
1 Egg
3 Sprigs Curry Leaves
4 Tbsp Maida/All purpose flour
Oil for Frying
Salt as per taste

For Garnish: Pomegranate, green chilies, pepper powder and lime wedges...

Method:

1. In a pressure cooker add 1 tsp oil add meat, chilly powder, turmeric powder, garam masala powder, coriander powder, ginger garlic paste, 2 Tbsp milk and salt fry till the meat releases moisture.
2. Add 1 Cup water place the lid and whistle and cook on high flame for 3 to 4 whistles till mutton is tender and done.
3. Separate meat from stock...stock can be used for other recipes.
4. In a bowl beat the egg, 2 tbsp milk and salt. 
5. Add salt and 1/2 tsp pepper powder in maida. roll the cooked meat in maida first then dip in egg and then in maida reserve in a plate
6. Heat oil in a wok for frying the meat add the breaded meat to hot oil and fry till light brown in color drain.
7. Fry the curry leaves in same oil and garnish meat with curry leaves chilies and sprinkle some pepper powder and lime wedges serve this crispy meat along with hot rasam sambar and rice...or with beer...enjoy...:)

Mango, Drumstick and Brinjal Sambar Recipe

Mango, brinjal and drumstick sambar is a traditional curry prepared for Tamil New Years eve at my house.

For more recipes click the video and subscribe to me on youtube...:)

Ingredients:
1/2 Cup Cooked Smashed Pigeon peas
2 Blanched Tomato(chopped)
1 Medium Onion (roughly chopped)
2 Medium Tender Murungakkai/Drum Sticks(Chopped into 2 inch)
4 Medium Brinjal/kathirikai(quartered)
2 Green Chilly (Slit)
1/2 Mango Cubed Please use totapuri mango
Coriander for garnish
3 Tbsp Oil
Salt to taste

Masala:
1 1/2 Tbsp Red Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder

Tempering: 
1/2 Tsp Mustard seeds
1/2 Tsp Split Black Gram Dhal
5 Dried Red Chilly
A pinch Asafoetida

Prep Up:

• Take 1/2 Cup Pigeon peas wash it thrice in running water add to pressure cooker and add 2 cups water along with the dhal add two whole tomato place the lid and pressure cook for 2 to 3 whistles till dhal goes mushy.
• Separate the tomato from the dhal once cooked chop and reserve. using a spoon mash the dhal reserve. 

Method:

• Heat a heavy bottom handi or wok add oil add mustard seeds allow to splutter add urad dhal fry a bit add asafoetida, dry red chilly and curry leaves fry a bit.
• Add chopped onion and fry till light pink in color add drumsticks tomato, chilly powder, coriander powder and turmeric powder fry a bit add 2 cups water cover and cook the drumsticks till half done.
• Add brinjal salt and cook till brinjal is half done add mango cover and cook till well done.
• Add dhal extra water stir and adjust the sour content bring to rapid boil garnish with coriander and serve hot with rice...Enjoy...:)

Please note to adjust sour taste in the sambar always have extra cooked dhal.