Biryani, Kebabs and Curries Festival @Nook-Aloft, Cessna Business Park - Bengaluru

If there is one dish I could eat any time of the day its undoubtedly a "Biryani". I tasted one of the tastiest and massive feast fit for a king at Nook-Aloft Cessna Business Park last week, we were hosted for their ongoing Biryani and Curries festival. The buffet spread consisted 6 Biryani's, curries, tandoor, live stations and desserts. 

History says royal mughal chefs created a dish called biryani, However the south Indians claim biryani originated from southern region the nawabs were the first people to use marinated raw game meat and prepared the first one pot dish called pulao now the modern biryani. 

The Kacchi Gosht Ki Biryani (raw meat biryani) still exists in Andhra pradesh the debate over biryani is never ending but one can get to taste mountains of freshly cooked aromatic and authentic Scheherazade Fish Biryani a persian influenced biryani, Gatta Ka Pulao a gram flour dumpling pulao from rajasthan, Dindugal Vegetable Biryani from south india, Alappuzha Paneer Makhani Biryani from kerela, and Ambur Chicken Biryani from the nawabi capital tamilnadu, till 25th November 2016.

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Our Welcome Drink was Cranberry mint mocktail.

Starters

 Masala Fish Fingers 

 Onion Pakoras

 Capsicum Pakoras 

 Plantain Chips 

 Tandoori Prawns 

Prawns marinated in red chilly spice blend were grilled on coals...

 Tangdi Kabab

Chicken Thighs marinated in hung yogurt and spices were grilled to perfection...

 Dahi Kabab

Spiced Hung Yogurt Patties.

 Vegetable Kabab

 Seer Fish Podimas

Steam cooked fish is crumbled and stir fried with mustard and coconut this is also a staple southindian style side dish but was served as a starter.

 Sev Puri, Rajma Chaat, Aloo Chaat

Papdi Chaat

 Fish Fried Plantain

This plantain fry is a staple side dish all over south we use fish masala and marinate the plantain and pan fry with sesame oil. Best side dish for curd rice or rasam rice.

 Pineapple, Vodka & Basil  Cocktail

From the Live Station

 Mutton Taka Tak

Lamb offals minced and cooked in a fiery spice masala is served with butter toased pav. People who enjoy spare masala are surely in for a treat...

Mains

 Laccha Paratha

 Gonkura Fish Curry

 Mutton Sukka

Mutton sukka is a typical southern style dish served with roti or rice we also serve this semi gravy for biryani.

 Green Apple Chutney

 Palak Chicken Curry

 Assorted Breads

The naans were very unique and tasty some had orange rind and some with mint which was perfectly paired with curries...

Masala Onion Condiments

Biryanis

 Scheherazade Fish Biryani

This Biryani has Persian Influence prepared with spices and saffron strands not commonly available in southindia...

 Gatta Ka Pulao

Simple gram flour dumplings converted and added to a yogurt based biryani from Rajasthan region has recently gained popularity slightly tangy with mild spices...

 Mirchi Ka Salna

 Dindugal Vegetable Biryani

This biryani is gained popularity from tamil based naidu community. Its prepared with shallots and powdered spices normally its served with omelets and chicken curry...

 Alappuzha Paneer Makhani Biryani

Kerela style coconut milk and ghee based biryani with cottage cheese...

 Ambur Chicken Biryani

Typical Nawabi style or Dhakhini biryani prepare with ground red chilly paste and short grain rice called jeera samba. One can eat a lot and still feel light the quality of rice is such.

Hyderabadi Kacchi Gosht Ki Biryani

Raw marinated meat is cooked with rice typical andhra style biryani. long grain rice and meat is so juicy masala has to be mixed with rice and eaten with mirchi ka salan.

Dessert and Fruit Counter

Wheat based Dessert 

Mango and Chocolate Icecream

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Craving for biryani is never ending, I enjoyed the spread and was really happy to interact with few expats and guide them with my favorite dishes for the day. 

Our picks from the spread were the Fish Biryani, Seer fish podimas, mutton sukka and fish curry from the buffet. Pickles and chutneys are my favorite combos with biryani I thoroughly enjoyed the gonkora and apple chutney with biryani its my favorite combo. Thanks to Aloft Team and PR Company.

Seer Fish Curry (Meen Kuzhambu)

Seer Fish is a delicacy for Southindian's, when ever this fish is avaiable during season. My family would always buy a large or medium whole fish and use the head and tiny pieces from the tail portion for curry the rest would be used to prepare fish fry 😎 

This fish curry is so tasty with steam cooked rice, dosa or idly. Try preparing this curry with sesame oil for added flavor 😋

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Ingredients:
500 Grams Fish (seer or anchovies)
2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 + 1/2 Tbsp Turmeric 
1/4 Tsp Mustard
1/4 Tsp Cumin
1/4 Tsp Fenugreek
1/4 Cup Tamarind Pulp
1/2 Cup Coconut Milk
1/2 Cup Baby Shallots (Sambar Onions, peeled & finely chopped)
1 Tomato (finely chopped)
1 Medium Onion (peeled & finely chopped)
1 Whole Garlic(peeled)
3 Green Chilies
3 Sprigs Curry Leaves
1/4 Tsp Asafoetida
5 Tbsp Oil
Salt as per taste

Method:
Wash and marinate the fish with 1/2 tsp turmeric powder and 1/2 tsp salt reserve.

Heat a wok with oil on medium flame. Once the oil reaches smoking point add mustard seeds, fenugreek seeds, and cumin allow to splutter and reduce.

Add  curry leaves, shallots and chopped onions, chilies and fry till light golden in color.

Add tomato and fry till tomato has reduce. Add chilly powder, asafoetida, coriander and turmeric fry all the ingredients till raw flavor has reduced.

Once the oil surfaces on the masala, add tamarind pulp and 1 cup water allow the curry to boil and reduce a bit.

The curry should be cooked in 5 minutes on medium flame add salt and coconut milk bring to a boil we can thin the gravy with 1/2 cup of water if needed. Allow the raw flavor from coconut milk to reduce.

Once the oil surfaces on the curry and the raw flavors have reduced gently add the fish to the curry and bring to a rapid boil for 2 minutes. Fish curry is done served hot with rice...Enjoy 😀😏 

Food Tasting @Chitty Chitty Bang Bang, Koramangala-Bengaluru

Chitty Chitty Bang Bang is a rooftop retro themed gastro pub, named after a 1958 British musical. The restaurant is located on 80 ft. road in Koramangala. 

The gastro-pub servesup some delicious food one can look forward to; it’s a mix of American, Italian and Continental cuisine. A Few star dishes are Bang Bang Chicken, Stuffed Mushrooms, Panzerotti, Fish Sticks, Tempura Prawns, Shrimp Spaghetti Olio Aglio, Chicken Lasagna, Grilled Chicken Steak, Panacotta with Strawberry Couli & Sundae Brownie with Vanilla ice cream and much more. 

Ambiance is divided into 3 seating segments, plush green leather soafs for people who want to lounge, first level with ample private seating and the balcony seating overlooking the city. Stand up comedy to musical nights Chitty Chitty Bang Bang is a new place to windup for many Bengalureans where all are united under the banner booze 😎

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Drinks

We started our food tasting session with a cocktail called "Hot City" gin and green apple with a hint of chilly.

Bang Bang: Rum and tender coconut cocktail...

Blue Lagoon and Lychee Based Mocktail...

Starters

Panzerotti spinach and ricotta stuffed in flaky fried pastry.

Bang Bang Chicken:  Crispy fried chicken in smoky tomato sauce.

Cheese Stuffed Mushrooms 

Kerela Beef Fry: Crispy morsels of beef tossed with pepper and coconut.

Tempura Prawns 

Bruschetta with Avocado and tomato based toppings...

Mains

Classic Margherita Pizza

Chicken Tikka Pizza

Beetroot Rissotto

Chicken Lasagna

Shrimp Spaghetti Olio Aglio

Hot Brownie with Vanilla Icecream

Blue Berry Cheese Cake.

Over all experience, the cocktails were good with decent food paring, great service + lovely ambiance 😉