North Italian Food Festival @Alto Vino-Marriott,Whitefield-Bengaluru

Marriott Whitefield’s specialty Italian restaurant, Alto Vino, hosted bloggers table for North Italian Food Festival on March 7th, 2017. Chef Marou, who hails from the North region of Italy, specially curated the entire menu for this festival to bring the culture and flavors of the region to his guests in Bengaluru.

A lot of people today are acquainted with Italian cuisine and associate it with various varieties of pastas and pizzas. However, just like India. Italian cuisine also varies greatly from one region to another. 

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To highlight the uniqueness and authenticity of North Italy, which places emphasis on herbs and garlic as key ingredients, and also  to showcase how regional habits and traditions have resulted in forming the distinctive flavors of this cuisine, Chef Marou has designing the food fest that was a sure winner for diners. 

The food fest also featured popular Sommeliers of India, Viraj Sawant and Aditya Lamba, who shared their expertise in wine pairing with different courses of the meal.

Chef Marou busy plating food for bloggers table...

 

Three types of cheese stuffed with a juicy grape was a first starter...

Freshly baked sour dough bread with pesto 

Fritto Calamari and prawns 

The starters were excellent as always. We slowly progressed to main course and different wines from the region...

Amuse-bouche

VILLA ANTINORI BIANCO from Tuscany, Italy was paired for the first course.

Insalata di verdure di Parto (Lombardia) combination of raw and grilled vegetables in basil cream cheese.

La Vista (Piemonte) chickpea and winter vegetables soup was light and very soothing.

Gnocchi alla Piemontese...potato gnocchi with lamb rigour and cream or porcini.

Ricossa Gavi, Wine matches for seasonal produce for Winter...

Branzino alla livornese (Liguria) marinated seabass butter grilled tomatoes, olives, cappers and potatoes...

Pollo Alla Valdostana (Valle d'Aosta) marinated breaded chicken breast , melted fontina cheese with tagliolini pasta and black truffles Pollo Alla Valdostana ( Valle d'Aosta) marinated breaded chicken breast , melted fontina cheese with tagliolini pasta and black truffles...

Marchesi Antinori Wine...

We had a choice of pepperoni pizza from the wood fire oven...

Finally ended our meal with, Panna cotta alla fragola...corccante al cioccolato ( Piemonte) crunch chocolate Italian custard...

Overall Experience...I enjoyed the freshest cheese, veggies, and gnocchi. The festival is currently closed but alto vino has some amazing italian food. 

Must try here are the wines, cheese and cured meat platter, ravioli and pork soup this was my third visit to altovino truly divine experience if you like such offering. 

Three picks from the entire offering are the fritto prawns and clamari, Pollo Alla Valdostana (Valle d'Aosta) and the Gnocchi alla Piemontese. Brilliant execution by Chef Marou and his team. 

Tasted Unique Kulfis @Kulfreeze-Bengaluru

Its officially summer!! head out, indulge in healthy and guilt free frozen desserts at Kulfreeze. Good to know that there are frozen pops out there we can buy and feel good about its all natural, free from preservative and artificial flavors. 

I got to taste few kulfis here recently was really amazed with all the various natural flavor dessert offering. Must try and some of my favorites are the Jamun kulfi, Imli kulfi and Kiwi Kulfi. Enjoy these frozen pops starting from 60 to 80/- per serving. Kulfreeze is a kiosk located inside airlines hotel Bengaluru.

Here is a little history about Kulfi: The word "kulfi" is derived from the Persian word for a covered cup. The dessert likely originated in the Mughal Empire (northern India), in the 16th century. The mixture of dense evaporated milk was already popular in Hindu sweet dishes. During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of Kulfi. Ain-i-Akbari, a detailed record of the Mughal emperor Akbar's administration, mentions use of saltpeter for refrigeration as well as transportation of Himalayan ice to warmer areas.

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Many times I have mentioned my parents who are diabetic are really fond of frozen desserts and they never get to taste ice creams after tasting the jamun kulfi which was sugar free I happen to get a party pack for my parents. They were not only surprised with the texture and flavor but enjoyed the kulfi thoroughly. 

Paan Kulfi: is truly a amazing offering for people who enjoy paan flavor this kulfi has all natural ingredients like sauf, rose jam and so on.

Seethafal Kulfi: I enjoyed the smooth and soft textured in this kulfi, its all natural ingredients again prepared with custard apple is a must after a heavy meal.

Kiwi Kulfi: Was my favorite because it had a unique tangy after taste. Perfect palate cleanser if your hosting any large cookouts. The way they served this kulfi was with a generous sprinkling of some chaat masala...Ummm...yummy.

Imli Kulfi: This was truly a surprise to me, never ever tasted a tamarind kulfi before. It was tangy and every thing good. They served this kulfi with generous sprinkling of chaat masala the sour and tangy taste was awesome.

Jamun Kulfi: Since jamun fruit is seasonal and its said to be good for diabetic people they have created this kulfi without sugar this kulfi is a must try friends.

Kulfreeze Address: Airlines Hotel, 4, Madras Bank Road, Off Lavelle Road, Lavelle Road, Bengaluru, Karnataka 560001

Phone: 096410 31000
https://www.facebook.com/kulfreeze/

Dragon Noodles Recipe

Crispy and juicy dragon noodles is something I got to taste at a very small restaurant near my house. It seemed simple to prepare and tried it at home after three attempts I got it right. Few tips from me are prepare the crispy noodles ahead of time and store in air tight container. For vegetarian and vegan friendly options we can use tofu, paneer, potato or cauliflower instead of chicken.

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 Ingredients for Crispy Noodles:
500 Grams Whole Wheat Noodles
2 Tbsp Chilly Powder
1/2 Cup Corn Flour
Salt as per taste
Oil for frying

Method to Prepare Crispy Noodles:

Cook the noodles according to package directions drain excess water and reserve.

Take hand full of noodles spread it on a large plate make sure all the noodle strands are separated and not clumped up. 

Heat a pan with 1 1/2 cups oil on low flame bring to smoking point.

Sprinkle little amount of chilly powder, salt and 2 tbsp corn flour for each batch of noodles mix well.

Gently drop the noodles in hot oil make sure it is in one thin layer fry for 2 minutes on one side flip and fry the noodles till crispy drain excess oil and place on tissue paper.

Follow the same step and fry the entire batch of noodles.

Ingredients for Gravy:

350 Grams Boneless Chicken 

(thighs or chicken breast chop into bite size pieces)

1 Cup Frozen Mixed Vegetables

(Beans, Peas, Carrots, Cauliflower)

10 Pods Garlic (Finely Chopped)

1 Inch Ginger (Finely Chopped)

1 Large Onion (Finely Chopped)

1 Large Capsicum (Chopped into bite size cubes)

1/2 Bunch Spring Onions (Finely Chopped)

5 Green Chilies (Finely Chopped)

1 Cup Tomato Puree

2 Tbsp Schezwan Sauce or Ready to use Masala Powder

1/2 Tbsp Chilly Powder

1 Tbsp Soya Sauce

1/2 Tbsp Chilly Sauce

1/2 Tsp Vinegar

4 Tbsp Corn Flour Mixed in water and reserved

3 Tbsp Oil

Salt as per taste

 Method to Prepare Dragon Chicken Sauce:
Heat 3 tbsp oil in a wok on medium flame. 

Add finely chopped ginger and garlic fry till raw flavor is reduced.

Add spring onion white, chopped onion and chopped green chilies fry till onion softens a bit.

Add the mixed vegetable, 1 tbsp chilly powder and salt fry the veggies for a minute.

Add the chicken to the veggies and fry for a minute.

Add schezwan masala powder and fry the chicken for a minute.

Add capsicum and green onion stir and fry.

Add 2 cups water to the chicken and bring to a rapid boil cover and cook for 5 minutes.

Since we are using boneless chicken the meat will cook fast.

Check if the chicken has cooked. Once the chicken is tender add soya sauce, chilly sauce and vinegar stir once.

Gently pour the corn starch to the gravy and keep stirring till the gravy thickens check for salt add if needed.

Bring the gravy to one rapid boil and serve hot with crispy noodles...Enjoy :)

How to serve: Place one layer of noodles and pour the gravy allow the noodles to soak in the gravy for a minute and start eating :)  

Cheesy Peri Peri Masala Corn Toast Recipe #Supacorn

A bite into a sensational combination of crispy toast topped with hot Peri Peri corn malasa, gooey cheddar cheese garnished with green onions is truly addictive. Thanks to supacorn for sending me their amazing range of oxy fresh packaged corn.

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Supa Corn is a wonderful product. I have prepared many dishes using their corn, the corn kernels are fresh, cooks in 2 minutes. What caught my attention was their freshness since its oxy packed the corn remains fresh until 9 months without refrigeration. Its a compact pack of corn kernals easy to store and also makes a great carry on meal for campers.   

Ingredients:

1 Pack Peri Peri Supa Corn

2 Green Chilies Finely Chopped

1 Large Onion Finely Chopped

1 Large Capsicum Finely Chopped

10 Slices White Bread

1 Cup Grated Cheese

Salt as per taste

Oil as required

Finely Chopped Spring onions for Garnish

Prepare corn masala:
Heat a wok on medium flame with 2 tbsp oil.

Once the oil starts to smoke add the finely chopped chilies, capsicum and onions fry all the ingredients till its wilted down a bit.

Add the corn along with the peri peri masala and salt fry for 2 minutes remove the masala from the flame allow to cool.

Method:
Heat a pan on medium flame toast 2 slices of bread at a time on one side only toast as many bread slices as possible and reserve.

Top the toasted side of the bread with 2 tbsp of corn masala and cheese.

Place the pan back on medium flame with 3 tbsp oil. Once the oil is hot start toasting the slices of bread. I placed 3 slices of bread. Cover the pan and allow the cheese to melt at the same time the bread should evenly get crispy in the bottom.

Once the cheese melts remove from flame cut into half garnish with spring onion greens serve hot...Enjoy 😋

Tasting Zafrani Biryani @Paradise Food Court Indiranagar-Bengaluru

Paradise food court located at Indirangar-Bengaluru, hosted me to the exotic Zafrani Biryani Festival on 22nd FEB. The 64-year-old legacy brand synonymous with Hyderabadi Biryani, announced  'Zafrani Biryani Festival' across all its outlets in Bengaluru, Hyderbad and Chennai. 

The Zafrani Biryani Festival is during lunch and dinner time at all their Dine-in Restaurants and Takeaways and also through their delivery partners – Swiggy, Food Panda and Zomato.

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The Zafrani Biryani festival is on till 31st March 2017, a very secret ingredient and the recipe of which was held only within the confines of the royal Mughal family. A dish that was a regular in the royal kitchens and for their guests was out of reach for the then common man. As India opened up its trade to other countries, people were slowly exposed to the fact that the much-protected ingredient of the dish served at the Royal Palace was the Zafran or Saffron - a very expensive ingredient that made all the difference in creating that certain zing of a taste, flavor and aroma. Hence, the name of the dish itself was centered on the special ingredient that was used.

Pics Courtesy: From Paradise Blog

About Paradise:

Back in 1953, a small Canteen and Cafe functioned out of a cinema theater called Paradise in Secunderabad. The Café continued its services even when the theatre shut down. Between 1978 and 1996, under the leadership of Mr A Hemati, the restaurant underwent an exhaustive re-structuring, renovation and modernization program that was aimed at adapting to the changing social trends and evolving food habits of the people. The Paradise brand became synonymous with Hyderabad and Biryani and it was only in 2004 that the Management decided to expand to other cities and other localities in Hyderabad. 

Watch how Paradise Biryani is prepared to perfection.

In fact the world’s favorite people too enjoy the world’s favorite Biryani. Paradise boasts of clientele that includes celebrities from every walk of life including politicians, cricketers, and heads of States, film stars and many more.  An array of dignitaries including Sachin Tendulkar, Aamir Khan, Sania Mirza, Rajamouli besides Rahul Gandhi and Chef Sanjeev Kapoor are amongst the host of celebrities who have enjoyed the famed Hyderabadi cuisine at Paradise.

Vijay Anand Bakshi, Corporate Chef, Paradise said, “All our methods to prepare and serve the Zafrani Biryani have been planned down to the minutest of details. From the kitchen to the table, we are confident of delivering the best that we can. 

We have identified and sourced each of the ingredients for them to blend so as to give the best flavor and aroma. Our 'secret' ingredient, the saffron, has been sourced specially for this festival and yet we have priced our variants at very affordable pricing to ensure that each Biryani lover is able to taste our special offering."

The Paradise 'Zafrani Biryani Festival' is an effort to present, revive and re-introduce to the die-hard Biryani lovers a rare and much loved cuisine of the Nawabs and their guests. 

It is no longer reserved for a select few, but to anyone who is looking to taste a delightful variety lost to the mists of time. The Zafrani Biryani is available in two variants – Chicken and Mutton.

We Started our lunch with few starters and lime soda...

Chicken Tikka Kabab

Paneer Tikka

Chicken Reshmi Kabab

Condiments for Biryani: Mirchi Ka Salan, Raita, Lime and Onion...

Zafrani Chicken and Mutton Biryani

The Zafrani Chicken and mutton Biryani was packed with flavors and it was spicy. People who prefer spicy biryani can order for double masala biryani. Both mutton and chicken meats were marinated well and cooked to perfection, the meat literally fell off the bone, rice was not mushy every grain was separated and not dry. The quality of rice, meats and spices are always good at paradise.

Every bite of this chicken and mutton biryani literally melted in my mouth,  rice and meat was packed with flavors I happen to have three servings of biryani and thoroughly enjoyed.

Finally ended our meal with warm double ka meetha and Khubani ka Meetha. Double ka meetha is Indiansed version of bread pudding. Khubani ka meetha is apricot reduction served with heavy whipped cream or vanilla icecream.

Paradise has always been my favorite place for biryani this zafrain food festival was cherry on the cake. Guest are going to enjoy both the offering, hats off to all the efforts by Paradise and Chefs team. We enjoyed the biryani and Kababs. 

Double ka meetha and Khubani ka Meetha

Overall I enjoyed both the biryanis, defiantly worth a visit. kababs were good it was slightly dry for me went well with biryani. Three picks from the tasting are both the biryanis and khubani ka meetha, a apricot dessert.

Meetha Sauf (Sweetened Fennel Seeds mouth freshener)

The 'Zafrani Biryani Festival' is available in all outlets across Bengaluru (Indiranagar, Kormangala, New BEL Road, J.P Nagar, Electronic City, Whitefield).

Please note: They have two biryani variants – Zafrani Chicken and Zafrani Mutton  guests can get to enjoy the offering three ways – Dine In, Takeaway and Delivery. Pricing for each type differs.

The pricing will vary for Paradise outlets in Hyderabad, Vizag, Chennai. The below list is only for Bangalore. Price does not include taxes

Dine in

Zafrani Chicken Biryani-180/-

Zafrani Mutton  Biryani-195/-

Takeaway

Zafrani Chicken Biryani-175/-

Zafrani Mutton  Biryani-190/-

Delivery

Zafrani Chicken Biryani-180/-

Zafrani Mutton  Biryani-195/-

Crab and Cheese Filled Samosas

I was inspired to create this recipe after tasting crab rangoon. I was surprised with the out come cheese and crab meat stuffing in these crispy samosas literally melt in your mouth. My project was a huge success, prepared these samosas for bunch of my friends who were visiting me after a vacation. Highly recommend everyone to try this recipe.

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Ingredients:

500 Grams  Crabs or 1 Cup Crab Meat

1/2 Cup Cheddar Cheese Grated

1 Onion Finely Chopped

5 Tbsp Green Onions and Coriander Finely Chopped

1 Inch Ginger , 6 Pods Garlic and 6 Green Chilies Paste

2 Stock Cubes

1 Tbsp Pepper Powder

1/2 Tbsp Cumin Powder

Store Bought Readymade Samosa Sheets

3 Tbsp Maida

Salt as per taste

Oil for frying

Prep Up:
I got pre cleaned crabs from the supermarket and re-cleaned the crabs using luke warm salt water. 

Heat a heavy bottom pot or pressure pan on medium flame add 3 cups water the stock cubes and bring to rapid boil.

Add the crabs and cook for 15 minutes or until well done.

Once the crabs have cooked allow to cool completely and start separating the meat and shell. We can use the broth to prepare fish soup for later. 

For Samosa Filling:
Heat a pan on medium flame with 2 tbsp oil.
Add the ground ginger, garlic and chilly paste to the oil and fry till raw flavor has reduced.

Add spring onions, onion and coriander to the masala and fry till onions soften.

Add 2 tbsp water to cook the onion masala this will also reduce raw flavor from the masala.

Once the masala has cooked add cumin and pepper powder fry for a minute allow the raw flavor from pepper and cumin to reduce.

Remove the masala from flame allow to cool completely add crab and cheese adjust salt and reserve the filling.

Prepare Samosas:

Mix water and maida prepare a smooth batter and reserve.

Take a samosa patti or sheet lay it flat on kitchen table. Place 2 tbsp of the filling and start folding the samosa into triangles...apply the maida batter to the edges fold and seal.

Heat oil in a wok for frying place on medium flame allow to smoke.

Place the oil heat on low to medium flame gently drop the samosas one at at time and fry for 2 minutes on each side. 

Once the samosas turn crispy drain excess oil and serve hot with ketchup or chutney.

Spinach & Sweet Corn Curry for Roti #Supacorn

This spinach and corn curry is packed with flavors tastes excellent when served with roti or naans. I have used supacorn for this recipe the oxy sealed corn remains fresh unto 9 months, also very convenient to store and use.

Ingredients:
1 Cup Blanced Spinach or 3 Bunches Chopped Spinach
1 Cup Sweet Corn from Supa Corn
1/2 Cup Coriander with stem Chopped
1 Onion Chopped
1 Tomato Chopped
1 Tbsp Ginger & Garlic Paste
2 Tbsp Coriander Powder
1 Tbsp Chilly Powder
1/2 Tbsp Cumin Powder
1 Tbsp Garam Masala Powder
1/2 Tbsp Turmeric Powder
1 Green Chilly
2 Tbsp Ghee
1 Tbsp Oil
Salt as per taste
1/2 Lime Juice for garnish...

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Method:
Heat a wok with oil and ghee on medium flame.
Once the oil reaches almost smoking point add ginger and galic paste along with the dry masalas fry until raw flavor reduces and oil separates to the sides.

Add spinach, tomato, oinon and chilly along with 1 1/2 cups water bring to a rapid boil and cover allow all the ingredients to cook till mushy.

Remove the cooked spinach from flame allow to cool.
Add the cooked spinach to a mixerjar and grind to form a smooth paste.

Transfer this gravy back to the wok add corn and salt bring to a rapid boil add lime juice and serve hot with roti...Enjoy😇