Fathers Day Food Tasting @Ambrosia-Clarks Exotica, Bengaluru

We were hosted for Fathers Day, food tasting at clarks exotica, ambrosia. Ambrosia global cuisine buffet, offers an amazing spread from Biryanis to kababs, soups and wide range of desserts.

About Clarks Exotica: 

Clarks Exotica Convention Resort & Spa began operations in 2007, established by Mr. Ronald Colaco, an Indian Businessman based in Dubai, UAE. Clarks Exotica is a premier, luxury resort located against the picturesque Nandi Hills. 

The resort has 151 rooms, including villas, nestled in the lap of nature.over 2 lakh square feet of banquet space, sport activities for age groups and a luxurious spa, Seventh Heaven, with 14 treatment rooms. OCEAN Convention Centre, spread over 50,000 sq ft, is one of Bengaluru’s largest, pillar-less event spaces, attached to a resort. The resort has fine-dining spaces, coffee shops and cafes, offering varied cuisines. 

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Led by Executive Chefs, Clarks Exotica offer special menus and packages designed exclusively for each season.

The resort has three dining options, Ambrosia, Illusion and Buvette which are framed by spectacular views of the pool . The resort also provides a business centre and car rentals. Day trips can be arranged at the tour desk. 

Chef Suresh Babu, Executive Chef at Clarks Exotica Resort and Spa, Bengaluru. Having worked in the hospitality industry in diverse roles, Chef Suresh brings to the table in-depth knowledge of the food industry and culinary expertise. A lover of innovation, Chef Suresh likes to experiment with varied cuisines and fusion foods, preferably with organic products, created exquisite, and sort after dishes like badami murgh kabab, barafilee paneer, lebanese lamb chops and celebrity corn only for bloggers table, which made our tasting very special.

 Tasting Session...

Fish terrain with salsa

Egg Salad

Caprese Salad

Coconut Peas Salad

Pineapple Coconut Salad

Vegetable Treasure Bags

Badami Murgh Tikka 

Khumb Sabzi Galouti 

Lebanese Lamb Chops

Celebrity Babycorn

Fish Polichadhu

Barafilee Paneer Tikka

Bok Choy Mutton Soup

My Picks from Veg Buffet: Malay Noodles and Crispy Corn

Bread Basket: Butter naan, Tandoori roti, laacha paratha and mint naan

My Picks from the Nonveg Buffet Spread: Madurai Mutton Curry, Methi Chicken Curry, Ghee Rice and Crispy Fish Kabab...

Paneer Jelabi

My Picks from the Desserts: Sandwich Rasagulla's Chocolate Rosagulla, Baked Yogurt, Gulab Jamun and mango Custard...

Finally Ended Our meal with choice of icecream (Black Current Ice cream)

Overall tasting session went very well every single dish served to us was tasty. My favorite and top 3 picks were Badami Murgh tikka, Bok Choy Mutton Soup and Madurai Mutton Curry. 

Buffet Pricing:
Buffet Breakfast - Rs 500 + tax
Buffet Lunch - Rs 900 + tax
Buffet Dinner - Rs 1100 + tax

Pic with Daddy 😁

More Info Visit:

Clarks Exotica
Swiss Town, Hollywood Junction, Sadahalli Post, Devanahalli Road, Bangalore - 562 110. Karnataka, India

Phone: +91 8071777000/29
Fax: +91 80 2204 4022
Mobile: +91 96111 91151

E-mail: info.blr@clarksexotica.com, reserve.blr@clarksexotica.com

http://www.clarksexotica.com/

Ginger Chicken Fast Food Restaurant Style

Ginger Chicken is a popular side dish served normally by street food hawkers or at fast food joints, tastes excellent as it is or normally served with wok fried noodles, fried rice and biryani. 

I like this dish extra spicy, since my friends visited that day, I've avoided red chilly paste and green chilly paste it is a must add ingredient for this recipe.

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Ingredients:
500 Grams Skinless, Boneless Chicken Thighs
1 Large Bell Pepper (Capsicum)
3 Green Chilies
1 Large Onion
1 1/2 Tbps Chilly Powder
1 Tbsp Garam Masala
1 Tsp Turmeric Powder
10 Pods Garlic
2 Inch Ginger 
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp Vinegar
2 Tbsp Corn Flour
1/3 Cup Maida (all purpose Flour)
1 Egg
Salt as per taste
Oil for frying

In fast food restaurants they use red chilly paste and green chilly paste for added flavor and taste, I used whole chilies in this recipe...

Method:
Wash the chicken thoroughly, drain excess water using a colander.
Add the chicken to a mixing bowl, add egg, garam masala, chilly powder, turmeric, salt and ginger, garlic paste mix well allow to marinate for 1 hour.

Using a motar and pestle crush the garlic and ginger reserve.
Once the chicken has marinated add maida and corn flour mix well add salt if needed. Heat 2 cups oil in a wok for frying.

Gently drop the chicken pieces in hot oil and fry on medium flame, keep turning the chicken pieces every 30 seconds fry for 2 minute or until the outer crust turns golden brown drain the fried chicken from oil and reserve on tissue paper.

Heat 3 Tbsp ghee or oil in a wok fry the crushed ginger and garlic for a minute on low flame.

Add dried red chilies and fry for a second this adds flavor to this dish.

Add cubed onions, chilies and bell pepper (capsicum) toss and fry for a minute.

Add salt and pepper as per taste followed by soya sauce and vinegar fry the onion for 30 seconds.

Add 3 to 4 tbsp water and cook the onion till it softens a bit place on high heat and allow the moisture to evaporate.

Add the fried chicken to the onion masala stir until all ingredients are well combined serve hot...Enjoy 😋

Ghee Rice (Nei Soru) Recipe

Nei soru or popularly referred as, ghee rice is served for special occasions, from marriages to birthday parties in southindia. We can serve ghee rice with different curries, kababs or mutton masala. Popular combo in Bangalore is ghee rice with chicken kabab. 

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Ingredients:
1 1/2 Cups Basmati or Jeeraga Samba Rice
1 Medium Onion Roughly Chopped
1 Large Onion Sliced
1 Tbsp Ginger and Garlic Paste
Click here please follow the recipe how to prepare ginger and garlic paste.
1 Bayleaf
4 Cloves
3 Cardamoms
2 Inch Sticks Cinnamon
3 Slit Green Chilies
10 to 15 Cashews and Raisins 
2 Cups Coconut milk
1 Cup Warm Water
2 Tbsp Ghee
1 Tbsp Oil
1 Tsp Sugar
Salt as per taste

Diabetic people can avoid coconut milk and use regular skimmed cows milk.

Method:
Wash the rice thrice. Soak the rice in water for 10 minutes before preparing the onion masala.
Heat a pressure pan on medium flame.

Add ghee and oil once the oil smokes place on low flame fry the cashews on low flame for a minute.
Add raisins and fry for 30 seconds.

Drain the cashews and raisins reserve on a plate.
In the same oil fry the spices bayleaf, cinnamon, cardamom and cloves for 30 seconds.

Add the onions slit green chilies and ginger, garlic paste fry until the onion turns transparent.

Once the onion turns transparent drain and add the rice fry the rice in onion masala for a minute and add the coconut milk and warm water stir well.

Add salt and sugar stir and cover the cooker, place whistle and cook on high flame for 3 whistles.

Heat oil in a wok, deep fry the sliced onion until it turns golden brown in color drain and reserve on tissue paper.

Once the rice is cooked mix well garnish with fried onions, cashews and raisins,serve hot...Enjoy😋 

Curries and kabab combo that can be served along with ghee rice...😉

Going Glocal @Indiranagar, Bengaluru

Experience trendy local cuisine in heart of the city at Glocal Junction, Indiranagar-Bengaluru. Spread across two floors, with comfortable seating, interiors made to look like garage turned into a chic hangout space. Glocal Junction has a well nurtured menu keeping in mind the fact that people in today's time are well traveled, have good product knowledge, great sense of taste, still local by heart and enjoy the desi/local fun elements, even when it comes to drinking. 

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From kachapuri to biryani risotto is an amalgamation of global cuisines with a twist of regional flavors. They've combined various ingredients and techniques to evolve different cuisines, thereby offering some of the iconic dishes in a renewed avatar, the quirky cuisine is up a notch. 

We tasted...

Cocktail: Fruits from the tropics 

Cocktail: Glocal Long Island Tea-Fruitilicious 

(Kiwi & Watermelon)

BBQ Grilled Veggies 

Dynamite Prawns

Cocktail: Toxic Box

Classic Potato Cutlet Sliders 

Katori Chaat

Curry Leaf Grilled Chicken

Cocktail: Mirage

Thailee Cocktail

Cheese Stuffed Crispy Chicken Bombs

Vada Pav

Kadai Mushroom on Potato Rosti 

Meat Ultimo Pizza

Black Magic

Soya Keema Pav

Rice Konjee with Grilled Fish

Chicken Kachapuri

Pandi Curry Bunny Chow

Red Velvet Cake

In one word, amazing food paired with drinks. My picks from the entire tasting was chicken bombs, ultimo pizza and soya pav, from the drinks it was toxic box and fruits from tropics, from desserts enjoyed the cheese cake paan and Chocolate truffles 😋

Meal featured in this blog would cost 3000/- ++ 

Visit: http://www.glocaljunction.com/ For more info

Military Hotel Style Kaal Soup Recipe (Paya Soup)

Military hotels across southindia are popular for traditional meat dishes, some must try are  kaal soup, biryani and curries. Kaal soup which is prepared at home is a different recipe, when we compare with military hotels. 

Home made kaal soup always has a fried and ground coconut based masala, whereas military hotels do not use oil and there is no ground masala in their recipe. This soup is very healthy specially for kids and old people who cannot digest strong masalas, its a very soothing soup for patients suffering from viral fever, cold or cough.

Ingredients:
6 Nos Paya
6 Cloves
2 Inch Sticks Cinnamon
3 Star Anise
4 Pods Cardamom
2 Bay Leaves
1 Tbsp Pepper Powder
1 Tbsp Turmeric Powder
2 Inch Ginger
1 Whole Garlic
1 Onion
8 Green Chilies
5 Sprigs Mint
5 Sprigs Coriander
1/2 Lime Juice...

Please Follow Simple Step By Step Process How to Clean Paya Click Here for Detail Blog Post and Video...

Prep Up:
Peel the onion, garlic and ginger. Slice the onion and ginger, crush the garlic and reserve.

Wash and slit the green chilies. Clean and roughly chop mint and coriander reserve.

Boil 8 Cup Water in a pressure cooker add turmeric powder and paya, cover and cook for 6 whistles on high flame reserve. We can also cook the paya night before and prepare the soup for next day.

Method:
To the half cooked paya add sliced onion, crushed garlic, ginger, bayleaf, cloves, cinnamon, star anise and cardamom. Cover and cook for 4 more whistles.

Once the paya has cooked strain the soup using a colander. Discard the ginger, garlic, onion and spices.

Add the soup and the trotter in a heavy bottom pot or transfer in the same pressure cooker bring rapid boil add salt as per taste and the pepper powder allow to boil for 10 minutes.

Garnish the soup with mint, coriander and lime juice. Serve the paya soup hot with pav buns or bread...Enjoy 😋

Click Here for Southindian Style Home Made Kaal Soup Recipe...

5 Ingredients Chocolate Truffles Recipe

Chocolate truffles are very easy to prepare, if your preparing this recipe for the first time try microwaving the chocolate in 30 seconds intervals, it can be slightly tricky to melt the chocolate in the microwave, recipe yields 12 truffles. 

Ingredients:

300 Grams Cooking Grade Chocolate (Dukes)

150 ML Low Fat Fresh Cream (Amul)

1 Tbsp Oil

4 Tbsp Coco powder

4 Tbsp Roasted and Crushed Peanuts

(We can also roll the truffles in desiccated coconut or crushed mix nuts like almonds and pistachios)

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Method:
In a microwave safe bowl add the chopped chocolate and cream.
Place bowl in microwave for one minute and thirty seconds.

Stir the mixture well until the lumpy chocolate has melted and combined with the cream.

Once the mixture has combined place in fridge until set.
Apply few drops of oil to hands.

Scoop tiny portions of the mixture roll the truffles, if the mixture starts to melt for the heat from your hands place the chocolate spheres in the fridge for a minute to set.

Spread the coco powder or crushed groundnuts in a plate roll the truffles in the cocopowder and serve...Enjoy 😊