Best Sunday Brunch @RadissonBluAtria, Bengaluru

Sunday Brunch @Radissonbluatria was an excellent experience.  I enjoyed the mighty feast, drinks, live music and watching people play Frisbee in the pool, it was much needed break for me. I'm going to be listing out 10 reasons why you should be heading to this brunch coming sunday.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😀

About: 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.

Mojito

1. Multi Cuisine: Buffet spread had something for everyone from Continental to Indian. 

Salad Bar

Oyster Bar

Oyster's served @radisdonbluatriabengaluru #radissonblu #oysters #sundaybrunch #vidyastravel #vidyascooking #Bengaluru

A post shared by Vidya Lakshmi (@vidyascooking) on May 2, 2017 at 5:17am PDT

Oysters are my favorite. It was served with onion, lime juice, coriander and hint of Tabasco....Yummy. 

Taco and Mezze Bar

I started my brunch with fresh salads, oysters and mezze platter. On my plate smoked salmon, melon and ham, apple and bacon salad, pita  bread topped with hummus, baba ganoush and tabbouleh.

Pool Side Bar

2. Drinks: Jello Shots, mimosas, beers, sangria, wines and pop-sickle cocktails. Pick and choose drinks of your choice from the extensive drink menu. 

Live Counters

3. One can pick and choose many meats and vegetable kababs and dimsums from the live counters.

We choose almost everything from the live grills. starting with chicken and fish kababs, kuzhi paniyaram, keema pav, paprika prawns, grilled tuna, veg kabab and dimsums.

Murgh Malai Kabab and Tandoori Seer Fish.

Keema Pav

Kuzhi Panniyaram

Vegetable Kabab

Grilled Tuna

Paprika Prawns

Chicken, prawns and paneer dimsums served with spicy chilly garlic chutney.

My picks from the starters were kuzhi paniyaram, malai murgh tikka, dimsums and keema pav.

Soups and Breads

Cheese, breads, Laksa soup and roasted pumpkin curry soup.

From the soups I chose Sea food Laksa.

4. Buffet spread consisted good selection of veg and nonveg mains like, nalli nihari, mangalorean fish curry, gun powder potatoes, vegetable stew, rasam, dhal makhani, mixed vegetable poriyal with naans are a few from the spread.

Continental Mains

Crackling Pork Roast, Turkey Roast, Arancini, Roasted Eggplant, Pumpkin corn gravy...

Pork Roast 

Roasted Turkey 

Vegetable Lasagna, Herb Roasted Potatoes, Lamb Chops, chicken roast.

Oriental Mains

Stir Fried Vegetable, Thai Red Curry, Noodles, Ginger Chicken.

From the continental and oriental section i chose, both the turkey and pork roast, noodles, lasagna, chicken roast and few sides.

Indian Vegetarian Mains

Mixed Vegetable Poriyal, Kanchipuram Stew, Vegetable Biryani, Gobi Musallam...

Mysore Rasam, White Rice, Paneer Korma, Dhal Makhani with Naans at the table... 

Indian Nonveg Mains

Keema tikki, Mangalorean Fish Curry, Chicken Biryani Nalli Nihari with Butter Naans at the table...

I enjoyed the mix of both veg and nonveg gravy with naans. Biryani was slightly dry but the flavor and meat was awesome.

Butter Naans

Kids Buffet Spread

5. Kids also have their share of fun at the brunch. The buffet spread for the kids had chicken burgers, vegetable burgers, Crispy potato Smiles, Potato Wedges, Pastas, Crepes, cakes and more...

Mamma rossa pasta @radissonbluatriabengaluru #radissonblu #mammarossa #mammarossapasta #fancybrunch #sundaybrunch #Bengaluru

A post shared by Vidya Lakshmi (@vidyascooking) on May 2, 2017 at 5:22am PDT

6. Desserts Bar: Sunday is a cheat day for everyone why not indulge in some mouthwatering desserts. From cakes to mousse, rasgullas to burfi the desserts were impressive and was truly a fitting treat after a heavy meal. 

\

Cut Fruit Counter

7. Live Music: Good food and Drinks is never complete with out music. We enjoyed the live music some classic and retro music was perfect for the event.

My Plate...

8. Kids and Adults can beat the summer heat and play some Frisbee at the pool while some chilled mocktails and cocktails will be served at the pool itself.

9. Sunday Brunch can be a laid back casual break. Take your family and friends bond over a good meal...Just relax.

10. Sunday Brunch priced at 1950++ with IMFL Beverage Package included which is a super deal compared to other brunches in town. Venue- One Atria Café, Radisson Blu Atria, Timing : 12:30 PM till 4:00 PM.
For More info Visit: https://www.radissonblu.com
https://www.facebook.com/radissonbengaluru

Tasting and experience is 8/10. Very friendly and attentive staff they served us well. I enjoyed the laksa soup, salads, mezze, kababs and grills. Over all great pricing and good spread.

Crunchy Karuvepilla Eral (Curry Leaf Fried Prawns)

Southindians enjoy the flavor of curry leaves so much it is used in almost all the veg and nonveg dishes. Curry leaves is a natural flavouring herb packed with health benefits, its both healthy and tasty along with pleasing aroma. 

Curry leaves contain various antioxidant properties and is said to have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery and diabetes. Curry leaves resemble ‘neem’ or Indian lilac and their name in most Indian languages translates to ‘sweet neem’. 

I  have tried to incorporate curry leaves in prawns and created a yummy starter, these juicy and crunchy prawns is a family favorite and must have side dish for a Sunday lunch. We can also serve these prawns as a starter for drinks.  

Subscribe to me on Youtube English and Tamil for regular updates 😀

Ingredients:
500 Grams Prawns
1 Egg
1 Tbsp Rice Flour (we can also use maida instead of rice flour)
1 Tbsp Gram Flour (Chickpea Flour)
1 Tbsp Corn Flour
10 Sprigs Curry Leaves
1/2 Tbsp Garam Masala
1/4 Tsp Cumin Powder
1 1/2 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Pepper Powder
1 1/2 Tbsp Ginger & Garlic Paste
Salt as per taste
Oil for frying

Method:
Shell and devein the prawns, sprinkle a pinch of turmeric and salt. Wash the prawns thrice place in a colander allow the excess moisture to drain.

Using a thick paper towel pad dry the prawns and reserve.

Once the prawns are completely dry add turmeric powder, chilly powder, cumin powder, pepper powder, garam masala, beaten egg, ginger and garlic paste.

Thoroughly mix the prawns in the masala, cover and marinate for 15 minutes, for best results allow the prawns to marinate over night.

Wash 5 sprigs curry leaves give a rough chop add to the prawns.

Add  rice flour, gram flour, corn flour to the prawns mix well if the prawns gets clumpy sprinkle 1 tbsp water mix and reserve. Check for salt add if needed.

Heat oil in a wok bring to smoking point. place the flame on medium low. Gently drop the 5 sprigs of curry leaves and fry for a minute. Drain the curry leaves from oil and reserve on tissue paper.

Drop the marinated prawns one at a time and gently toss and fry till all sides turn crispy. I fried my batch of prawns for 8 minutes. Once the outer covering on the prawns turn golden brown drain from oil and place on tissue paper. 

Serve the fried prawns hot garnish with lemon wedges, crumble and sprinkled the fried curry leaves  and pepper powder on top serve...Enjoy 😋

3 Banana Stem/Vazhaithandu Smoothie Recipes

Vazhaithandu mor is a traditional southindian smoothie (banana steam buttermilk) normally served before lunch. Vazhaithandu refers to banana stem or plantain stem and which is commonly used across southindia in various soups, stews, curries, stir fries and traditional dishes like (thovayal, pachadi, poriyal and koottus).

I have incorporated veggies and ripe banana created three unique smoothie recipes using banana stem. These refreshing smoothies are a complete meal, contains high fiber and very nutritious.   

Subscribe to me on Youtube English and Tamil for regular updates 😋

Ingredients:
Banana Stem (Vazhaithandu)
1 Carrot
1 English Cucumber
10 Mint Leaves
1/2 Inch Ginger
1 Green Chilly
1 Tbsp Mustard Seeds
1/4 Tsp Asafoetida
1 Ripe Banana
3 Tbsp Diet Sugar
3 Pods Cardamom
2 Cups Yogurt
1/2 Tsp Pepper Powder
1/2 Tsp Cumin Powder
1/4 Tsp Chaat Masala
Feta Cheese
Salt as per taste
1 Tbsp Oil

Cleaning this banana steam is the first step. Once we master the process of cleaning the vegetable we can prepare many recipes. Please watch the video I have shown how my mom cleans this stem without using a peeler.

If the banana stem is very fibrous we normally clean, chop the stem into coins and soak the vegetable in a pot of buttermilk for half hour before preparing any recipe this way the vegetable will soften and taste good.

Creamy Banana Stem Smoothie

To Prepare Creamy banana Smoothie we will require, 1 Ripe Banana, 3 Tbsp Diet Sugar or Raw Cane Sugar, 1 Cup Cleaned and Chopped banana Stem, 5 to 10 Tbsp Yogurt, 1/4 Tsp Salt, 3 Pods Cardamom.

In a blender peel and add the ripe banana, banana stem, sugar, cardamom pods and salt grind to form a smooth paste. Add the yogurt and blend add splash of water if needed serve chilled...Enjoy 😋

Vazhaithandu Mor or Salty Banana Steam Smoothie

To prepare Vazhaithandu Mor or Salty Banana Steam Smoothie we will require, 1 1/2 Cups Cleaned and Chopped Banana Steam, 1/4 Cup Yogurt, 1/2 Inch Ginger, 1/4 Tsp Cumin Seeds or Powder, Chaat Masala, Mint Leaves, 1/4 Tsp Mustard Seeds, Asafoetida, Dried Red Chilly, Curry Leaves, Salt as per taste, 1 Tsp Oil.

In a blender add the banana stem, ginger, cumin and salt grind to form a smooth paste. Add water and yogurt grind till smooth and reserve. 

Heat a fry pan with oil add 1/4 tsp mustard seeds allow to splutter and reduce. Add asafoetida and chilly fry for a minute and temper the smoothie with the mustard. 

Pour the smoothie in a tall tumbler and garnish with grated carrots, cucumber, chaat masala, mint and feta serve chilled...Enjoy 😉

Carrot, Cucumber and Vazhaithandu Smoothie

To prepare Carrot, Cucumber and Vazhaithandu Smoothie we will require, 1 1/2 Cups Cleaned and Chopped Banana Steam, 1 Carrot cleaned and chopped, 1 Cucumber Chopped, 1/4 Cup Yogurt, 1/2 Inch Ginger, 1/4 Tsp Cumin Seeds or Powder, Chaat Masala, Mint Leaves, 1/4 Tsp Mustard Seeds, Asafoetida, Dried Red Chilly, Curry Leaves, Salt as per taste, 1 Tsp Oil.

For Garnish, finely chopped carrots, cucumber, mint and feta cheese...

In a blender add the banana stem, ginger, cumin, carrots, cucumber and salt grind to form a smooth paste. Add water and yogurt grind till smooth and reserve. 

Heat a fry pan with oil add 1/4 tsp mustard seeds allow to splutter and reduce. Add asafoetida and chilly fry for a minute and temper the smoothie with the mustard. 

Pour the smoothie in a tall tumbler and garnish with grated carrots, cucumber, chaat masala, mint and feta serve chilled...Enjoy 😉