Scrumptious Buffet @Nimisserie, Brigade Road, Bangalore

I'm loving everything about Nimisserie. Last week I was hosted by the restaurant for its floating Buffet. Please click here for my first blogpost on Nimisserie. Chef Nimish Bhatia and team  have created some fantastic dishes, using seasonal locally sourced ingredients.

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The menu was traditional and creative, featuring dishes from diverse regions, India and abroad. For a change I got to taste vegetarian dishes, Surprisingly loved everything on the buffet. The dishes were packed with rustic flavors. The combination of mustard oil, herbs, and spices were well balanced in every dish.

We started our tasting session with orange mojito, few starters mustard chicken wings, tandoori gobi and basil tomato soup. The soup was slow cooked and tempered with basil. 

Mustard chicken wings were marinated in yogurt and spices then baked to perfection. The tandoori gobi was marinated in a yogurt and tandoori masala basted with mustard oil while grilling.

 We slowly progressed to mains, I tasted almost everything on the menu...Kaale Masale Ki Subziyan, mixed vegetable stir fried with sesame and spices. Bengali Style Aloo Dum with Grapes, Cubes of potato braised and cooked in a spicy chilly and mustard based gravy tempered with mustard oil. 

Pithid Katli Yakh Masala, Fried dumpling in a yougurt gravy.  Mango Tomato Chilly Paneer, mango and chilly based gravy...paneer was fried and added. 

Bhaigan Bharta with Muttar and Pakodi, grilled egg plant gravy with green pea fitters. Shaved Chicken in Chickenpea gravy ginger and Khatta Pyaz, chicken grilled with few spices then added to a chilly based gravy and tempered garnished with ginger julienne and pickled onions. 

 Fenugreek Chicken Chilmun Biryani, Vegetable Semiya Biryani with Green Dumplings, Amritsari Maa Chollan ki dal, Arbi gosht, meat slow cooked in spices colocasia.

I was pretty full at this point had to taste the mango crepes which was sensational the batter was prepared with lemon grass, fennel  and cardamom powder. Pan fried crepe was filled with whipped cream and ripe Alphonso mangoes.

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Pickles, Chutneys and Papadums

Salad Bar

SEV CUCUMBER, RIBBONS OF CARROTS, HAIRLOOM TOMATO, PATIALA PYAAZ, ASSORTED GREEN LEAVES, CUCUMBER PEANUT SALAD, TEMPERED IDLI WITH GUN POWDER, DAHI MINI VADIS, BHURANI RAITA, CARROTS THREAD...

Orange Mojito

Basil Tomato Shorba(Soup)

Mustard Chicken Tikka

Tandoori Gobi

Assortment of Breads

Kaale Masale Ki Subziyan

Bengali Style Aloo Dum with Grapes 

Pithid Katli Yakh Masala

Mango Tomato Chilly Paneer 

Bhaigan Bharta with Muttar and Pakodi

Shaved Chicken in Chickenpea Gravy... Ginger and Khatta Pyaz

Arbi Gosht

Amritsari Maa Chollan ki dal

Fenugreek Chicken Chilmun Biryani

Vegetable Semiya Biryani with Green Dumplings

Becon Paratha

My Plate

Mango Jelly

Kiwi and Lime Jelly

Strawberry Jelly

Lemon Tart

Um-Ali

Chocolate Brownie

Carrot Cake

Mango Crepes

Overall fell in love with the food. Service was awesome. Floating Buffet is priced at 650/- (exclusive of taxes) Mon to Friday -12.30 to 3 PM.

Traditional Tamarind Digestive 

 

Mixologist - Johnson Kinsey @HIGH ULTRA LOUNGE, BENGALURU

High Ultra Lounge Located at Bengaluru, hosted bloggers for an all exclusive and exquisite cocktail tasting session by world renowned mixologist - Johnson Kinsey.

Johnson Kinsey is from Australia. He is on a 4 week tour to India and has a lot of passion and magic up his sleeves. He is sure to wow the crowd in Bengaluru. Mangoes, peaches, elaichi, coffee, and fresh limes are just a few local ingredients he is incorporating in his cocktails. Johnson has captured the true essence of Bengaluru and has replicated many drinks around the city. 

He has also named many drinks from his short trips from across the city...Banyan tree, cats eye, Bangalore traffic are just a few names. Johnson has combined local flavors with molecular gastronomy and created ultimate drinks for the evening. 

First drink (Clear Current). Peach schnapps, current vodka, citrus vodka with pearl dust, grenadine and fresh lime...

Clear Current

Second drink (Snow Globe). Vodka, Cointreau, Peach schnapps, Blue Curacao, Fresh Lime Soda.

Snow Globe

Third Drink (Banyan tree). Vodka, Peach Schnapps, Gold Mango Vodka, Blue Curacao, Fresh Lime.

Banyan Tree

Fourth Drink( Shark Bite).  Vodka, Cointreau, Bacardi, Kokum Juice, Crane Berry Juice, Elaichi, Fresh Lime.

Shark Bite

Fifth Drink (Cats Eye). Cointreau, Bacardi,Gold Mango Vodka, Blue Curacao, Fresh Lime.

We also got to taste few salads and starters which were perfectly paired with the cocktails...Chef Rabi and his team created yummy salads using  mangoes, apples, mandarin oranges, buck wheat noodles and shrimps. These mini bites were filling and were prefect palate cleansers... 

 Buckwheat Noodles and Shrimp Salad

 Bullet Chicken

 Masala French Fries

Mandarin Salad

Overall it was an exquisite evening time well spent with friends. You can also taste the magic visit http://www.highultralounge.com/  for more info.
 

Aam Panha (Raw Mango Drink) Recipe

I've used totapuri mango for this recipe, since I like this mango for its flavor and unique taste. The sweet and sour combination is excellent in this variety. The flavor and taste enhances when cooked.

Totapuri/kilimooku is a mango variety largely grown in southindia through out the year. It also goes by the names Bangalora, Collector, Kallamai, Kili Mooku, Gilli, Mukku, Sandersha, and Thevadiyamuthi. In Bangalore it is referred to as Totapuri, while rest of India calls it Bangalora. 

Totapuri was imported to Florida in 1901 as Sandersha and in the 1960s was named as Totapuri. This mango was cultivated by two Florida mango farmers, Anderson and Brooks. Totapuri is largely cultivated in India for mango pulp, along with Alphonso and Kesar. 

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 Ingredients:

1 Kilo-Totapuri/Kilimooku

500 Grams Jaggery or Sugar

1 Tbsp Pepper Powder

1 Tbsp Cumin

1 Tsp Salt 

2 Tbsp Lime Flavored Glucose Powder (Optional)

3 Cups Water

If your pepper powder contains salt please avoid the salt measure. I've given approx measure of jaggery please check the sour and sweet content in the mango and adjust the jaggery as pre your preference.

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Method: Wash, Peel and chop the mango into large chunks. Place the water on medium flame add jaggery allow to melt. Once the jaggery melts add the mango and cook on medium flame until the mango softens.

Switch of the flame allow the mango to cool in room temp. Add only the mango pieces to the mixer jar and grind to form a smooth puree.

Strain the puree using a sieve along with the puree strain the jaggery water stir and combine the puree with the mango pulp refrigerate.  Allow the pulp to rest in the fridge for a day before serving. We can bottle this pulp and store upto 3-weeks refrigerated. 

Once the pulp is chilled pour 2 parts of pulp in a bowl add 2 to 3 parts water, add glucose powder whisk and serve chilled or top with ice cubes before serving...Enjoy...:)