Seafood Festival @Nook- Aloft Bengaluru Cessna Business Park

Aloft  Hosted me for their ongoing seafood festival. Chef Sandeep Kumar has curated a wonderful menu specially for seafood lovers. The festival will end on the 27th November 2015. What ever I tasted was prepared to perfection the quality and service is always consistent. Aloft is Located at Cessna Business Park, Sarjapur-Marathahalli Outer Ring Road, Kadubeesanahalli, Bellandur Post, Bangalore.  For Reservations Contact: +91 8045101010

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We started with few appetizers/starters...crispy masala sardine fry, herb butter grilled sole fish, and fish salad. Herb butter grill and deep fried sardines were bit bland we loved the crunch and it was perfect for the weather to enjoy this kinda food.

From the salad counter we selected the fish and created our own salad...the sauce served for fish salad was really good the selection included mustard sauce, mint and creamy tomato base sauce all we had to do was create our salad and add the sauce as per our preference. 

After a wonderful salad I chose a noodle and seafood soup this was a clear soup the broth was so soothing and tasty it had tiny pieces of prawns and other butter toasted fish in it the serving size was huge it was a meal on its own. 

For mains we choose butter grilled fish with mash and veggies, fish biryani, fried rice, chilly fish gravy, andhra prawn curry, goan fish curry and rice. I truly enjoyed the goan fish curry with rice and fish biryani it was so tasty I just could not stop with one helping. Fried rice and fish chilly gravy was again a best combo.

Finally we tasted some yummy desserts....a traditional besan ka halwa and icecream...overall worth every penny we thoroughly enjoyed.

Minty Cooler

Herb Butter Grilled Fish

Butter Mash, Veggies and Grilled Fish

Salad and Live Counter

Seafood Salad

Crispy Sardines

Seafood Noodle Soup

Chilly Fish Gravy

Andhra Prawn Curry

Goan Fish Curry

Fish Biryani

Fried Rice

Besan Ka Halwa

Chef Sandeep Kumar

 

View: http://www.aloftbengalurucessnapark.com/

Aloft Business Park, Sarjapur-Marathahalli Outer Ring Road, Kadubeesanahalli, Bellandur Post, Bangalore.  For Reservations Contact: +91 8045101010

The Super New Menu @Cafe Coffee Day-New Bel Road Bengaluru

"A Lot Can Happen Over Coffee". Popular Cafe Coffee Day Bengalureans favorite hangout destination on a budget be it business over coffee, hang out with friends or a romantic hangout space it has to be at CCD. Extending their Super new menu CCD has a lot to offer from humble soul satisfying soups to quick bites, burgers, sandwiches, rich and creamy dessert cakes.

We had few errands to run near new bel road on our way was cafe coffee day...me and dad wanted to stop over for quick bites and coffee. I ordered the tomato soup garlic bread and nachos...My dad opted for veg cutlet and cappuccino. I liked the soup...nachos had too much of hot sauce and very tart cream sauce on top this was some how not tasting right..veg cutlet had a crispy skin very bland patty. Over all the new menu has something for everyone. The only two dishes apart from coffee we enjoyed were the garlic bread and soup.

Service was good, Centrally located. Ample parking.

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 Cappuccino 

Veg Cutlet

 Tomato Soup

 Garlic Bread

 Nachos

Visit: https://www.facebook.com/Cafe-Coffee-Day

http://www.cafecoffeeday.com/

 

Crunchy Walnut Cilantro Rice

Cilantro Walnut Rice is crunchy buttery and excellent on its own. When served with BBQ the grilled meat or cheese(paneer) with this rice is too good.

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Ingredients:

1 Cup Cooked Rice (Basmati or Jeera Rice)

For 1 cup rice which is washed thoroughly add 2 cups water and pressure cook prepare this ahead of time 

1 1/2 Tbsp Salted Butter

10 Walnuts Chopped

1 Large Onion+ 3 Chilies+3 Pods Garlic (Finely Chopped)

1 Tsp Cumin Seeds

1/4 Tsp Nutmeg

1 Tbsp Pepper powder

Fist Full Coriander (Finely Chopped)

Salt as per taste.

Please adjust the chilies and garlic less or more are per your preference...

 Method:

Heat a Deep Pan or Wok on medium flame add butter.

Once the butter melts a bit add pepper powder, cumin, and nutmeg powder fry until cumin splutters.

Add chopped walnuts and fry a bit.

Add the chillies, garlic and onion fry until the onion turns light pink in color.

Add salt and coriander fry a bit add the cooked rice toss and heat the rice a bit.

Adjust the salt if needed...Serve Hot...Enjoy...:)

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Some Grill Recipes to Serve with Walnut Rice...

Sweet and Spicy Paneer

Prawn Ghee Roast

Basil Chicken

Basil Paneer Tikka

Diwali Special Thali @Kesariya, JP-Nagar Bengaluru

Bangalore is geared up for Diwali this festive season, I was in the mood to taste traditional cuisine right up my alley was an invite to dine at Kesariya totally excited with the invite and we headed to Kesariya, JP Nagar › 55, Goenka Chambers, Jeevan Griha Colony, 19th Main, Phase 2, Bangalore 560078.

Food: The scrumptious vegetarian thali consists authentic rajasthani shekhawati dishes some dishes were family owned traditional recipes.The Thali is priced at 545/- for adults and 300/- for kids, inclusive of all taxes.

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Ambiance: Reminded me of old rajasthani haveli, antique columns, jharokhas, doors and window panels, are sourced directly from the region, walls adorned with beautiful paintings, ceiling decorated with traditional drawings,What made our dining experience authentic was the puppet show and folk music sung by the puppeteers. The elaborate meal is served on silver crockery which made me feel like royalty.

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The Menu: Appetizers, Masala Chaas(Spiced Butter Milk), Moong Dal Shorba(Dal Soup).

Starters, Paneer Ghevar(sweet dish prepared from cottage cheese), Sangar Ka Samosa, Sabudana Vada(Tapioca pearls vada), Baby Corn Pakoda and Raj Kachori.

Dals and Curries. Maharaja paneer, Bhindi Masala, Aloo petha, Gatte Ki Sabzi, Moong Mogar, Imlana, Do Chonk ki dal, Chilla ki kadhi.

Main course, Dal Panchmel, Paneer Baati/Ghee, Gulab Choorma

Rice Dishes, Moong dal khichdi, Chashni Ka Chawal, Steamed Rice.

Bread Basket, Fulka, Bajra Ki roti, Urad Dal Kachawdi, Poori.

Accompaniments, Kachumbar, Green Chutney, Garlic Chutney, Chilly Achaar, Fried kair and gawarfalli papad.

Dessert, Gad Moti, Chikoo Halwa, Malai Kulfi...Paan Beda.

 

What I got to taste were some new and authentic dishes... Paneer batti, sangar ka samosa, Moong Mogar and gulab churma. 

Some combinations were bit freaky combination to me however this was traditional food and I had to taste it. The manager and waiter were kind enough to guide me with the dishes. When I started the main course they asked me to eat the rice khichdi with sweet and tangy tamarind water also know as imlana the taste was quite unique was almost in the same lines like our southindian rasam rice... and sweet rice with moong dal again the sweet and savory combo was really good.

There are very few rajasthani restaurants who serve gatte ki sabzi prepared properly kesariya nailed this dish it was super tasty perfect for roti. The Dishes I liked and will recommend to try are the sangar ka samosa, Paneer Ghevar, Raj Kachori, Dal Panchmel, Paneer Baati/Ghee, Gulab Choorma, Kulfi.

Sangar ka Samosa

Paneer Ghevar

Raj Kachori

Paneer Baati/Ghee, Gulab Choorma

Malai Kulfi

Overall I liked the ambiance and food. the service was good. seated in a traditional haveli like setup and eating out of sliver plate made my day...Visit : http://www.kesariya.in/

https://www.facebook.com/kesariyablore/

 

Honey Chilly Potatoes

Potatoes with calories is always soul satisfying...:) An occasional soul satisfying treat is not a crime, unpredictable rains and freezing Bangalore weather made me create honey chili potatoes. Since I was running out on Honey I added just the sugar we can add half the amount of honey and sugar combo or just honey either ways the sauce is always a winner.

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Ingredients:

300 Grams Potatoes Peeled and washed

1 Tbsp Tomato Ketchup

1 Tbsp Soya Sauce

1/2 Tsp Vinegar

1/4 Tsp Pepper Powder

1 Tsp Chilly Powder
4 Tbsp Sugar or Honey

6 Pods Garlic Peeled and Chopped

6 Chilies Chopped

1 Tsp Toasted Sesame Seeds

4 Tbsp Maida/All purpose flour

2 + 2 Tbsp Corn flour

Salt as per taste

Oil for frying

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Method: Start with cutting the potatoes into coins then stack them and cut into sticks. Transfer the chopped potato sticks in water wash until the starch from the potato has gone. Heat 5 to 6 cups water in a pan add salt transfer the chopped potato to the boiling water and par boil or until the potato is half done drain the excess water and reserve the potato.

Prepare the sauce. In a mixing bowl add the soya sauce, chilly powder, tomato ketchup, vinegar, sugar, salt, pepper powder, corn flour and a splash of water mix well. heat a pan with 2 tbsp oil fry the garlic and chilies add the sauce and 1 cup water on low flame thicken the sauce. once the sauce has thickened reserve.

In a mixing bowl add maida and corn four with a pinch of salt add little water at a time prepare a batter the batter should not be to thick neither too thin. transfer the potatoes to the batter mix well with gentle hands until the potatoes are coated in the batter.

Heat oil for frying on medium flame once the oil is hot gently drop the potato and cook on low flame until the color changes to light brown. Drain the excess oil and place the fries on kitchen towel to absorb excess oil..Transfer the potato fries to a mixing bowl..

Add the created sauce mix garnish with toasted sesame serve right away...Enjoy...:)