Malaysian Food Festival @Sheraton Grand Bangalore Hotel, Brigade Gateway

Feast at Sheraton Grand Bangalore Hotel, Brigade Gateway is featuring Malaysian Food Festival till Feb 25th 2018. I was hosted by Sheraton for this event. All I knew about malaysian food is nasi lemak, fried chicken, laksa and chicken curry. I've never really explored much in the cuisine until I meet Chef Kuan from Malaysia he spoke to us all about Nyonya cuisine which was very new to me.

About Sheraton Grand Bangalore Hotel at Brigade Gateway:

The Sheraton group of hotels has their outlet called the Sheraton Grand Bangalore hotel at Brigade Gateway. It aims at providing fine hospitality services to the city’s residents. Located at 26/1, Dr.Rajkumar Road, Malleswaram, Rajijinagar it stands beside the biggest shopping mall, Metro Cash and Carry of the city and is connected to it through the sky walks. Also placed near the IT center of the city it is easily reachable for all the techy geeks of the city.

Feast, the buffet restaurant at Sheraton, serves various buffets one after the other.  The extraordinary interiors show you richness in the atmosphere and the environment. 

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Chef Kaun says, This trip beside being traditional Malay, Chinese and Indian food , I particularly focused on the unique Peranakan Nyonya Cuisine from Malaysia , the intermingling of the cultures has given birth to new cuisines.  which evolved over hundreds of years as migrant Chinese settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences.  

Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.

Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf, Ayam Buah Keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and Itek Tim, a classic soup containing duck, tomatoes, green peppers, salted vegetables, and preserved sour plums simmered gently together. Nonya desserts include colourful cakes (kuih) and sweet, sticky delicacies.

For detailed info visit wikipedia.

I started my food tasting with Malaysia Laksa my favorite coconut and curry flavored soup with choice of noodles served with seafood or vegetarian is optional.

I chose egg noodles, egg, shrimp, lime, chilly and herbs in my laksa...Yumm.

Coriander King Cocktail to pair with all the dishes...

Gin and tonic slightly tangy with subtle flavors of coriander and galangal...

From Live Grill Station: paneer, chicken and lamb satay marinated and ready for grilling as per order.

Lamb satay with peanut sauce, rice cakes, cucumber and onion...I liked the flavors of lemongrass, lime and chilly grilled with lamb literally melted in my mouth.

Chicken Satay served with rice cakes, onion, cucumber and peanut sauce. Chicken tenders were perfectly marinated with ginger and chillies the meat was very juicy perfect combo with rice cakes.

Ladies Finger Kerabu- Okra Salad with Dried Shrimp Sambal. Very healthy salad raw okra with spicy shrimp, onion and chillies something very different and new I tasted.

Meehoon Kerabu- Rice Vermercili Salad with Roasted Coconut & Culantro.

I have never tasted a cold  rice vermicelli salad with eggs this was new to me, spicy with perfect blend of herbs and seasoning.

Shrimp Crackers 

Achar: Pickled vegetables and pineapple. Perfect condiment for rice or grilled chicken.

Malay Samosa: I liked the sauce with the samosa which had good amount of lemon grass and cumin.

Ikan Asam Pedas- Nyonya Style Fish Curry cooked with Okra flavoured with tamarind & Daun Kesum.

Chinese New Year Dish- Soya Braised Pork Leg 

Nasi Goreng Kampung - Malay Style Fried Rice with Shrimp Paste and Caramel Chicken.

Salt Pepper Crispy Shrimp

Roasted Chicken - Hainanese Chicken Rice, which is steamed Jasmine Rice cooked with Chicken Stock, served with Chef Kuans recommended condiments and sauces.

Sesame roasted Chicken

Hainanese Chicken Rice, which is steamed Jasmine Rice cooked with Chicken Stock.

Vegetarian Koiy Toew Noodles

Mixed Vegetables Garlic Stir Fry

White Pumpkin with Snow Fungus

Jasmine Rice

No words the food was stunning simple yet rustic flavors and taste was very different a never seen blend of ingredients chef Kaun and team have truly shared a slice of malay cuisine we are not familiar too. The buffet spread had perfect balance of veg and nonveg dishes. 

Almond Mud Pudding 

Coconut Tarts 

Kiwi Cakes

Espresso Mousse with Hazelnut.

Kiwi cake and mud pudding perfect end to my malay food experience, must visit food festival if your in Bengaluru.

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Tasting New Menu @Ladybaga Goan Shack Themed Restaurant-Lavelle Road, Bengaluru

Lady Baga a goan shack themed restaurant situated in upscale location on Lavelle road Bengaluru, is a must visit. This charming and relaxing shack transports you to goa instantly, pick and choose cane chairs or sofas, its just the right place for breakfast, lunch or dinner. 

Recently Chefs at Lady baga have curated a new goan shack menu, I was hosted for the tasting. The menu consists variety of both veg and nonveg options. 

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Ambiance

Food

From an extensive drink menu I chose Frishermans Tonic which seemed apt for the setting. sparkling kokum juice spiked with gin,  crushed curry leaves and hint of lime juice was truly refreshing and perfect start.

We started our tasting with Konkan Vegetable Cutlet- Mix veg and potato cutlet with Goan masala; crumb fried and served with mint chutney.

Sungta Maria- Goan style masala prawns on fried toast. 

Rissois Vedre- D shaped baby crepe stuffed with a spicy cilantro, mint, cheese, carrot and corn filling, crusted with panko and sesame. 

I got tempted with my friends order and tasted this kiwi smoothie it was so thick and creamy I had to order it, smoothies are must try here portion size is huge really satisfying.

Wild Mushroom Vol-Au-Vent- Porcini, shiitake, morel and button mushrooms in a creamy truffle sauce. Served in a flaky puff.

Crispy Anchovies- Crispy anchovies tossed in a balchao sauce.

Rissois Prawn- D shaped baby crepe stuffed with a balchao shrimp filling and crusted with panko.

Lemon Butter Garlic Prawn

Chicken Guisado- Spicy and tangy chicken drumsticks cooked in their own marinade and grilled.

Lemon Butter Garlic Calamari 

Kale and Quinoa Salad- Kale, Quinoa, Seasonal fresh fruit and pimentos tossed in a honey lemon dressing and sprinkled with homemade granola mix.

Father Lorenzos Chorizo- Spicy Goan sausages tossed with onions, chilli and peppers in Goan House- spice mix. Served with pao. 

Goan Prawn Curry Served with Steam Cooked Rice. Coconut milk and chilly based curry tempered with curry leaves and secret spices.

Serradura- A Portuguese inspired toffee and cream dessert layered with tea biscuit. 

Bibinca- A traditional multi-layered Goan dessert; served warm with vanilla ice cream.

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Overall enjoyed the tasting the new menu is tastefully put together. Ample two level seating neatly maintained space. My picks from tasting were Sungta Maria, Rissois Prawn, Goan Prawn Curry and Chorizo- Spicy Goan sausages with pav buns. ‎Price range: ₹1,400 for two people (approx.) with alcohol Exclusive of applicable taxes and charges, if any.

Street Food Series: Mixed Fruit Chaat Recipe

Lovely combination of seasonal fruits combined with a special masala, chutney and dried fruits it is truly a treat as lunch or dessert served after lunch. Do you know mixed fruits are one among 15 most important hydrating diets during summer. Street food vendors or fruit vendors across India will surely have this chaat ready by lunch time 😊

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Ingredients: 
Fruits of choice serving for 4 ( 2 Bananas, 4 Slices Pineapple, 1 Apple, 1 Pomegranate, 2 Oranges, 1 Guava) 
we can also add pears, chikoo and papaya depending on season and availability. 
1/4 Cup Seedless Preserved Dates (Optional)
1/4 Tsp Cumin
1/2 Tsp Fennel
1/2 Tsp Pepper Corns
3 Pods Cardamom
1/4 Tsp Black Salt Powder or 2 Small Pieces Black Salt
1 Tbsp Coriander Chutney Click here for Recipe
1 Tbsp Sweet Tamarind Chutney Click here for Recipe
1 Tbsp Chilly Flakes
1 Lime Juice
1/2 Tsp Chaat Masala
Honey or Sugar (Optional)

Method:
Using a mortar and pestle pound and coarse grind the fennel, cumin, black salt, cardamom and peppercorns.

Discard the cardamom skin which can also be used in masala chai.

First Wash, peel and prep the fruits which will not discolor immediately after chopping just before serving chop and add banana and apples as both the fruits tends to discolor once chopped.

1. Peel the orange, remove fiber white outer skin then open each segment orange and reserve only the orange supreme or flesh. Discard all the fibers.

2. Wash and remove the stem portion of guava chop into bite size cubes.

3. Chop pine apple slices into bite size cubes.

4. Peel the pomegranate reserve the seeds.

Just before serving core the apple and chop the banana.

5. Wash and core the apple chop into bite size cubes.

6. Peel and chop the banana.

Add all the prepped and chopped fruits to a large mixing bowl.

Start adding all the masalas and chutney to the fruit.

Add 1 tbsp of the coarse crushed masala followed by the coriander and tamarind chutney.

Sprinkle chaat masala, chilly flakes and mix all the ingredients.

Just before serving squeeze in lime juice.

Divide and serve equal portion of fruit in plate garnish with dates or raisins sprinkle chaat masala and serve right away...Enjoy😍

Street Food Series: Aloo Chaat Recipe

Aloo chaat has always been a favorite winter snack. Street hawkers in south have various names for this dish some call it Bombay, Delhi aloo or chutney. Right season to find these baby potatoes for this recipe are from December to March all root vegetables are in abundance and very tasty.

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Ingredients:
500 Grams Aloo or Baby Potatoes
1 Tbsp Cumin Seeds
1 Tbsp Fennel Seeds
One Small Piece Black Salt or 1/4 Tsp Black Salt Powder
1 Tbsp Chilly Flakes or Chilly Powder
1 Tbsp Chaat Masala
Coriander Chutney Click for Recipe
Tamarind Chutney Click for Recipe
1 Pomegranate Seeds
1 Onion (Finely Chopped)
Fist Full Coriander (Finely Chopped)
1 Lime Juice
Oil for frying
Salt and Pepper Powder as per taste...

When ever I find good quality baby potatoes I tend to par boil and store it in a airtight container refrigerated until use. We can also freeze these potatoes till use if its par boiled.

Method:
Wash the potatoes properly. I normally soak a batch of potatoes in water for 15 which helps to remove excess dirt/mud then rinse it thrice before cooking.

Check the potatoes once before cooking. Chop into halfs or quarters depending on size of the potato. 

Bring 4 Cups water to rapid boil add 1 tbsp coarse salt. Reduce the flame to medium high gently drop the prepped up potatoes allow to cook on medium flame.

Cook the potatoes for 10 to 15 minutes until the center of the vegetable is tender yet firm.

Remove the cooked potatoes from flame rinse in cold water to stop cooking further. Drain excess water in a colander before storing in airtight container always refrigerate after cooking.

Using a mortar and pestle crush the fennel, cumin and blacksalt until coarse. this is a special masala used by chaat houses and street hawkers.

Heat 1 1/2 Cups oil in a heavy bottom wok bring the oil to smoking temperature on low flame.

Once the oil reaches smoking point gently drop 1 cup potatoes to the oil and fry on medium to low flame for 5 minutes. Gently keep tossing from side to side ensuring all potatoes turn crispy evenly.

Finally place on high and fry the potatoes till golden brown in color drain excess oil and spread on a paper towel to drain excess oil. make sure to prepare chaat while the potatoes are still hot and crispy.

Fry the second batch of potatoes while your preparing chaat with all ready fried potato.

Lets assemble: In a large mixing bowl add the fried aloo followed by the coriander and tamarind chutney, coarse ground fennel powder, 1/4 Tsp chaat masala, chilly flakes or chilly powder, lime juice, salt and pepper powder as per taste mix all the ingredients till well coated.

Serve the potato in a serving platter or plate garnish with chopped onion, pomegranate seeds, coriander leaves, sev and lime juice...Serve hot...Enjoy😉 

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