Vidyascooking

Tuesday, December 22, 2015

Review- Terracotta Vivanta By Taj @Whitefield Bengaluru

Terracotta is an Ideal space for romantic candle light dinner. Cuisine is from different regions of India and Peshawar. The menu is carefully curated by celebrity Chef Anwar Ali these recipes are family owned and passed down from generation to generation.

Chef Anwar's greatest grandfather cooked most of these dishes to the mughal kings it cannot get any better than this. I absolutely enjoyed every single dish on the menu the quality and quantity is invariable...This is something I'm impressed at all Taj branches.

A-la-carte seems Bit Pricey on the other hand the power lunch seems okay priced at 795/- I would like to try that some day...

Food was excellent subtle flavors and taste of freshly pounded spices combined and cooked with meats and vegetables to perfection.

Terracotta Vivanta By Taj is located at ITPB, ITPL Main Road, Whitefield, Bangalore. Ph: 080 66933333/080 67343058

Visit:http://www.vivantabytaj.com

Ambiance

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Chef Anwar Ali and Team

Guava and Water melon Juice

What did I taste? Paya shorba/Soup lamb trotters slow cooked with a blend of spices over a period of 9 hours the meat was tender the soup tasted excellent it was so soothing.

Next was some appetizers galouti kababs, cheesy stuffed mushrooms(Bharwaan mushrooms), char grilled prawns, peshawari murgh tikka, tandoori broccoli and stuffed apricot tandoori tikka... Every single appetizer tasted different some had a hint of cardamom, ginger, methi and so on it was a feast for sure...

Paya ka Shorba

Char Grilled Prawns

Tandoori Salmon Tikka

Peshawari Murgh

Smoked Egg Plant

For mains we had Peshawari Raan, leg of lamb baked on coals smoked with cloves, Murgh pasanda sajid ali shah was excellent with naans the gravy was creamy quite an innovative recipe if this was served in the 1600.

Keema Kaleji minced mutton cooked with tiny cubes of liver this dish was spiced and cooked to perfection. It’s a tough process to cook lamb mince and liver all at once and they have nailed it.

Aloo bhukara kofa is again a winner loved the taste and stuffed potato. palak rosogolla seemed tempting I somehow did not like the combo it was way to sweet and the spinach had a different flavor and taste. Smoked eggplant was again bit bland, I loved the combo with butter naan..

The mutton biryani was ultimate I simply enjoyed the meat and rice it was dum cooked I could eat this biryani all day.

Keema Kaleji

Murgh Pasanda Sajid Ali Shah

Palak Rosogolla

Broccoli Jalferzi

Peshawari Raan

Dhal Makhani

Lamb Biryani

Shrikhand Parfait

Garlic Kheer and Sewai ka Muzaffar

Finally for desserts we tasted sewai ka muzaffar, garlic kheer, Shrikhand parfait. Garlic Kheer was very unique dessert thinly sliced garlic cooked in fragrant milk infused with saffron tasted like almond slivers.

over all amazing experience...I loved the ambiance, food and service....I will go back some day to enjoy this meal again..

Thursday, December 17, 2015

Corn Curd Recipe

Corn Curd is a starter served at +The Biere Club Vittal Mallya Rd we absolutely enjoyed this starter with freshly brewed beer. I had to try this recipe at home after few attempts I got the corn curd to a consistency I liked..It's a no fuss simple recipe 100% vegetarian.

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Ingredients:

1 Tin Cream Style Corn Soup

5 Tbsp + 1/3 Cup All purpose flour/ Maida

2 Tbsp Butter

1/2 Cup + 2 Tbsp Oil for frying

1/2 Onion finely chopped

4 Pods Garlic Finely Chopped

4 Chilies Finely Chopped

3 Tbsp Finely Chopped Coriander

1 Tsp Pepper Powder

Salt as per taste

Lime Juice and wedges for garnish

Method:

Heat a Heavy bottom pan or wok on medium flame.

Add butter and maida fry until raw flavor has gone.

Add the cream style corn stir using a balloon whisk avoid the mixture to form lumps.

Place the flame on low and keep stirring the mixture until the mixture separates the sides and starts to form a ball consistency. Remove from flame allow to cool. We can also set this mixture in a greased cake tin and cut into equal cubes.

Once the mixture cools apply oil to your fingers take portions of the mixture and start to form equal ball or oblong shape roll in some flour and reserve.

We can store these corn curds in a airtight container and refrigerate until use.

Heat oil in a wok for frying gently drop the corn curd and fry until golden brown in color.

Drain the excess oil and place on a tissue allow the excess oil to drain...follow the same process and fry the rest reserve.

Heat a pan or wok add 2 tbsp oil fry the onion, garlic and chilies until light pink in color add pepper powder and salt fry a bit toss in the fried corn curd and garnish with coriander and lime serve hot with tea or as a starter...Enjoy...:)

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If your not a big fan of fried onion and garlic serve as it is with a spicy mint chutney or ketchup.

Tuesday, December 15, 2015

UNDERDOGGS SPORTSBAR AND GRILL @JP-NAGAR BANGALURU

Hello Friends, Updating this post, formally known as underdoggs is now 55 wall street. Thanks for visiting and supporting my blogs.

I read a lot of reviews about Underdoggs when they hosted us for lunch I was thrilled and excited to get there. The sportsbar and grill is located at 2nd Floor, Goenka Chambers, 19th Main Road, Jeewan Griha Colony, 2nd Phase, JP Nagar, Bangalore.

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I loved the ambiance its vibrant ample seating spread across two levels there is a enclosed area for smoking in the first level and second level has open bay windows for people who like to wind up on a hectic day and enjoy the bangalore weather by evening.

This place is a haven for sports enthusiasts people will surely not get bored here there is something for everyone which will keep them engaged from board games to Foosball. Since I visited them on a weekday afternoon the service was good.

The drink and food menu looked decent. We were served signature mocktail and cocktail as a welcome drink first called Robin van berry created with cranberry juice, passion fruit, mint, soda and oranges it's a wonderful refreshing ladies drink. Gayle which was a rum and whiskey based cocktail was served to my dad he loved the drink it had a hint of cinnamon and pineapple juice..

After a refreshing drink we ordered some more teachers(whiskey) and some beer which was served with some starters. They served 2 different wings and prawn popcorn with our drinks one was a tandoori char grilled wings and the other was deep fried with honey garlic sauce both were good.

What I really enjoyed and loved was the honey garlic wings with my beer. The prawn popcorn was crumb coated and deep fried it was served along with salsa and thousand island sauce was perfect starter to compliment with our drinks.

next up was some paneer and chicken pizza we liked the portion size since it was a thin crust pizza it was all gone in minutes.

After the pizza we were full but I wanted to do some taste testing so ordered few more dishes.. galouti kababs, the naan mutton nihari and naan murgh rarah. The galouti kababs were so good i will for sure recommend you give this a shot. The naan with gravy was awesome the gravy was packed with dhaba style flavors portion size awesome well presented.