Romantic Pool Dinner@Radisson Blu-Atria, Bengaluru

Newly opened, Radisson Blu Atria Bengaluru is an easy access to the airport. railway station and popular attractions such as the Race Course, Golf Course, Cubbon Park, UB City, making it an attractive destination. Trendy and elegant décor coupled with subtle and stylish interiors, the hotel lends a welcoming sense of comfort to the guests. What’s more, the exquisite chandeliers in the lobby are instant cynosures that elevate the guests experience at the hotel.

With 167 rooms, four food and beverage outlets, six indoor banquet venues, two boardrooms, business center, swimming pool, Fitness center and spa, the hotel is perfect for both business and leisure travelers. The hotel also offers hassle-free express check-outs.

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I was hosted by One Atria Cafe, for their Valentine Day Dinner. Team at radisson truly made my day by setting up my table inside the pool. I've never ever dined inside a pool it was very unique experience the table and pool was so nicely decorated with rose petals and floating candles making it an ultimate romantic dining in Bengaluru.

                                                                         

 Sparkling Wine From Sula

 Amush bouche

Tender coconut jelly with carrot and cream cheese mousse

 Appetizer

Scallop Placha: seared scallop with fig relish and asparagus

 Pink Cow

Scotch Whiskey, Milk, Vanilla, Hazelnut, Peach, Grenadine

 Soup

Prawn bisque toasted almond flakes and crème fraiche

 Entrée

Strawberry risotto with balsamic and pea shoot

 Five spice crusted rack of lamb with cauliflower puree and heirloom tomatoes, kafirlime sauce...

 Romance

Sparkling wine, Strawberries, Crème de fraise

 Dessert

Mocha chilly chocolate opera

I enjoyed the romantic evening, food and cocktails this is an experience I'll cherish for years. What are you waiting for enjoy the custom dining at Radisson.

Valentine Package only at the One Atria Cafe Restaurant
5000 +++couple (5 course set menu with unlimited IMFL liquor)

6500+++couple (5 course set menu with unlimited IMFL liquor + limited exclusive table seating’s by the pool side open space + flowers and chocolate’s for the lady)

7500+++couple(7 course set menu with unlimited IMFL liquor + limited exclusive table seating’s in the pool by wetting your feet’s in pool + flowers and chocolate’s for the lady)

3200+++couple (5 course set menu with mock tails and soft beverages) Terrace seating

Banana Stem Soup Recipe (Vazhaithandu Soup)

There are many recipes prepared using banana stem across Tamil homes, according to siddhavaidyam banana stem helps cure ailments right from kidney stones to joints pain. To enhance flavors, different taste and textures, I've incorporated paneer, peas and carrots.

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Ingredients:

3 Cups Chopped Banana Stem(Please refer to the video how to clean banana stem)

1 Inch Ginger Finely Chopped

10 Pods Garlic Finely Chopped

2 Green Chilies Finely Chopped

Fist full of Coriander leaves and stem Finely Chopped

1 Large Onion Finely Chopped

1/4 Cup Peas

1 Medium Finely Chopped Carrot

100 Grams Paneer cut into tiny pieces (We can alternate and add tofu)

3 Tbsp Corn Flour

1/4 Tsp Pepper Powder

1/4 Tsp Cumin Powder

2 Tbsp Ghee

Salt as per taste

3 Cups Water

Lime Juice as required. 

Method:
Heat a wok on low flame with ghee.
Add chopped ginger, garlic, chilies, peas, carrots and onion to the ghee and fry till onion softens a bit.

Add green peas, pepper powder, cumin powder and banana stem after the onions soften fry for a minute.

Add salt as per taste stir and add water cover and cook on low flame.

Add corn flour to a bowl with 1/3 cup water stir and prepare corn starch.

Once the veggies soften a bit we can adjust liquid(water) and salt as required.

Add the paneer to the cooked veggies.

Stir and add corn starch to thicken the soup bring to one rapid boil and serve hot 😋

Chinese Food Festival @Highultralounge-Bengaluru

Enjoy modern Chinese ambience and traditional dishes to ring in the year of rooster at High Ultra Lounge. Highlights of the festival are Pork Dumplings, Kung Pao Chicken, Jasmine fried rice, Dragon fruit with lychee sauce topped with lemon sorbet and much more till 9th February. 

About:

HIGH Ultra Lounge is spread lavishly across the roof top of the World Trade Center – Bangalore. At 421 feet high, it is the highest point for food and beverage in India. High Ultra Lounge looks to redefine the lounge bar experience by focusing on superlative ambiance, modern pan Asian cuisine, world-class mixology and personalized service.

I was hosted for the bloggers table and enjoyed the tasting session with a choice of cocktail and fried basil chicken followed by steam cooked dimsums ending and with a dragon fruit sorbet. 

We started our tasting session with refreshing cocktails and scrumptious starters...

Lychee and whiskey based cocktail very fruity and perfectly paired with our starters.

Guru's Love Potion cocktail a vodka and cranberry juice based cocktail. 

Amethyst Mist a vodka based cocktail with a cherry flavor decorated with edible silver balls and orchid.

Stir Fried Basil Chicken is always my favorite starter at high. Crispy fried chicken is tossed with basil and chilies it truly tingles your taste palate. This starter can also be served as a side with fried rice.

Chicken Spring Rolls: Spicy chicken filling topped with a sweet chilli sauce and crushed peanuts. Slightly oily but enjoyed the flavors and taste. 

Mixed Vegetable Spring Rolls: Vegetable spring rolls had a similar filling topped with a sweet chilly sauce.

Crispy Money Bags stuffed with mixed vegetables: These crispy money bags were good it was crunchy inside out the flavors and taste were totally different from the spring rolls.

Sweet Corn Egg Drop Soup: This soup was so soothing enjoyed every sip.

Pan Fried Mixed Vegetable Dumplings: These dumplings were crusted with sesame seeds the flavor from the sesame seeds combined with the stuffing was nutty and rich.

Pan Fried Pork Dumplings these dumplings are always a must have at high they prepare it so well literally melts in your mouth.

Broccoli salad with peanut dressing all the veggies were par boiled and crunchy in a spicy sauce very tasty.

Mixed vegetables salad with miso dressing: This salad was pack with flavors and crunch the water chestnuts added to the flavor and taste.

Sweet Corn Pan Fried Rice: Fried rice was perfectly done the flavors and taste were good jasmine rice was cooked to perfection.

Kung Pao Chicken: this was a semi dry dish with fried cashews and chilly hot sauce was a perfect match for fried rice.  

Stir Fried Babycorn & Cauliflower: The crunchy vegetables tossed in a black bean and sesame sauce was not at all oily perfectly prepared.

Spicy Cottage Cheese with Egg Plant: Paneer was soft with melt in your mouth egg plant the sauce was spicy and perfect with pan fried noodles.

Pan Fried Noodles with mixed vegetables.

Dragon fruit with lychee sauce topped with lemon sorbet.

Three picks from the tasting session was pork dumplings, mixed vegetables salad with miso dressing and fried rice.

Italian Khanna @Toscano Mojito Bar, VR-Bengaluru

About:
Toscano Restaurants & Wine Bar, under the flagship of the Red Apple Kitchen Pvt. Ltd, is a fine-dining chain of Italian restaurants located at UB City, VR Bengaluru, Jayanagar and Orion Mall. 

They are top rated restaurant for best Italian food in Bengaluru. Established in 2005, the restaurant offers appetizing pastas, salads, seafood, signature oven-baked pizzas and 32 varieties of wine,13 brands of beer from across the world.

In association with VR Bengaluru, I was hosted by toscano for an exquisite food tasting session. The ambiance is warm and modern, guests are greeted with aromas of freshly baked breads from the live wood fire pizzeria at the entrance.

VR Bengaluru, is popularly known as Black Box On Whitefield Road, is an integrated lifestyle destination for many Bengalureans. Its gross floor area is 600,000 square feet houses an assortment of brands, a nine screen multiplex including a purpose built IMAX which is the biggest in Bangalore, apart from India's largest Gold Class, several pubs, cafes and restaurants spread across the mall.

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I started my tasting session with, Passion fruit mojito: Bacardi, passion fruit puree, lemon wedges, fresh mint, demerara & sour mix.

Pumpkin, spinach and mushrooms soup: Butter and herb tossed veggies and beans are served in a large bowl then they pour a warm vegetable broth at the table.

Herb grilled chicken & pear salad: Goat cheese, rucola, herb grilled chicken, crunchy lettuce, lolarossa, beets, toasted almonds, grilled pesto chicken, sun dried tomatoes, figs with feta and a balsamic vinaigrette and some croutons is one of my favorite salads here.

Prosciutto mozzarella e melone: 24 months parma ham, freshly rolled buffalo mozzarella & rock melon is a classic and must try at toscano.

Spaghetti aglio olio e pepperoni.

Chocolate Fudge Cake

Affogato am caffe

This was my first visit to Toscano mojito bar and VR Mall. I enjoyed the entire experience. I'm always a huge fan of the salads and soups at toscano. My suggestion is always try the soup of the day and salads first before indulging in pasta or pizza.

My three best picks from the entire tasting was Prosciutto mozzarella e melone, the ham was not to salty neither stale classic salad with fresh rolled mozerella literally melts in your mouth.

Next was the pumpkin, spinach and mushrooms soup. This soup was packed with flavors was so soothing. I have tried almost all the desserts at toscano but not the chocolate fudge cake its a must try from now on. I liked the crusty exterior and fudge center it was all gone in few minutes.

Prawn Potli Biryani (Prawns & Fragrant Rice Steam Cooked in Plantain Leaf)

"Prawn Potli Biryani" is prepared with fragrant rice and spicy prawns parceled inside a banana leaf, fried on tawa to infuse the flavors of banana leaf and served hot with raita.

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Ingredients: 

500 Grams Prawns (Peeled, Deveined, Washed) 

300 Grams Basmati or Jasmine Rice

6 Tender Plantain Leaves

1 Large Onion (Finely Chopped)

3 Green Chilies Slit

1 Inch Cinnamon Stick

2 Pods Cardamom

2 Cloves

1 Tbsp Green Chilly Masala Paste ( Please click here for recipe)

1/2 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

1 1/2 Cups Coconut Milk

1 Cup Milk

Salt as per taste

Oil and Ghee as required

Lime Juice, Freshly Chopped Mint and Coriander for garnish

Method:

Heat a wok on medium flame with 2 tbsp oil and 1 tbsp ghee.

Add whole spices to the oil and ghee fry till the spices splutter.

Add green chilly masala, onion and chilies fry all the ingredients.

Add chilly powder and turmeric powder fry till raw flavor reduces add 1/4 cup water and cook until the onion soften and moisture reduces.

Add prawns and stir to coat the masala add salt as per taste toss.

Add 1/2 cup coconut milk and stir cover and cook on high flame for 5 minutes.

Once the prawns have cooked remove from flame and reserve.

Wash the rice thrice and soak for 15 minutes.

Heat a pressure cooker on low flame add 2 tbsp ghee.

Once the ghee melts, drain the excess moisture from rice and add to the cooker fry for a minute.

Add salt as per taste along with coconut milk, milk and water stir and cover the cooker place a whistle and cook on high flame for 3 whistles.

Ratio for rice and liquid: for 2  cup measure of rice I've added 1 cup coconut milk, 1 cup milk and 1 cup water.

Once the rice has cooked fluff the rice using a rubber spatula or fork.Wash the banana leaf and pat dry.

Place 2 cups cooked rice and top with prawn masala fold to create a parcel. Layer another banana leaf and create parcel. this is ensure the rice and prawns are secure inside and the leaf should not tear apart while frying.

Heat a pan on medium flame with 2 tbsp ghee and place the parcel on the pan and cover with a tight lid fry for 5 minutes on each side.

Once the banana leaf has shrunk and fried remove from flame serve right away with yogurt raita and enjoy...😋