Sunday Brunch @XOOX Brewmill, Koramangala-Bengaluru

I was hosted for sunday brunch at XOOX Brewmill, entire tasting and experience was excellent. The buffet is perfect for a beer lover, they have curated 15 starters on the spread, mains are freshly prepared as per order, followed by decent dessert bar. With 8 craft beers on tap and 15 starters it was truly heavenly. 

XOOX is located in 5th block koramangala very easy to locate. Parking available. Ample outdoor and indoor seating on all three levels. Pricing for sunday brunch Food Food 1157/-, Food and Beer 1750/-, Food + Beer + IMFL 2251/-.

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 Beer Sampling 

 My Pick Apple Cider

 Clicks from Buffet 

Starters Served 

 BBQ Vegetable Skewers 

 Cheese Stuffed Falafel 

 Lasooni Chicken Tikka

 Pineapple Chaat

 Kung Pao Chicken

 Thai Herbed Tofu 

 Achari Prawn Skewers 

Wok Tossed Fish Dumplings

 Sriracha Glazed Pork Belly

 Japanese Blonde Beer

Mains Freshly Prepared as per order...

 Vegetable Penne Pasta

 Vegetable Dum Biryani

 Vegetable Thai Curry

 Prawn Curry

 Chilly Chicken Penne Pasta

Donne Biryani

 Aloo Chaat

 Salad

 Masala Papad

Chutney and Pickles 

 Jalebi

 Tiramisu

 Cheese Cake

Ras Malai

Overall the ambience and food was good. Very well curated menu for beer lovers. I enjoyed the apple cider beer and japanese blonde beer from the tap, from the buffet sriracha glazed pork belly, achari prawns, from mains thai herbed tofu and vegetable thai curry. Service and staff were friendly, totally satisfied with the entire spread.

Broccoli, Sweet Corn and Cheese Stuffed Paratha Recipe

A simple no fuss recipe packed with flavors and taste is a must try. We enjoyed the taste of broccoli, corn and cheese stuffed in the paratha. 

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Ingredients For Paratha Dough:
1 Cup All Purpose Flour 
2 Cups Whole Wheat Flour
1 Tsp Salt
1 1/2 Cups Warm Water or Warm Milk
2 Tbsp Oil

Prepare the Dough:
Prepare the dough ahead of time or overnight for fluffy and soft paratha. Combine both the flours in a mixing bowl along with salt. Gradually add warm milk or warm water and knead to form a soft dough. Add 2 tbsp oil and knead for 5 more minutes store the dough in a airtight container for an hour or prepare the dough overnight and place in air tight container refrigerated until use. 

Ingredients for Stuffing:
250 Grams Broccoli
200 Grams Sweet Corn
150 Grams Grated Cheddar Cheese
1/2 Large Onion (Finely Chopped)
10 Pearls Garlic (Finely Chopped)
5 Sprigs Spring Onions (Finely Chopped)
2 Green Chilies (Finely Chopped)
1 Tbsp Chilly Flakes
Salt as per taste
2 Tbsp Oil.

Prepare the Stuffing:
Please follow the steps how to clean cauliflower and broccoli video. Clean, blanch and reserve the broccoli florets ahead of time.

In a mixer jar add the broccoli florets, pulse twice to form a coarse grind and reserve the broccoli until use.

Heat a wok on medium flame with oil. Add finely chopped garlic, onion and chilies fry till onion turns transparent. Add chilly flakes and fry till raw flavor reduces.

Add the ground broccoli to the onion masala and fry until the broccoli releases moisture. Add sweet corn and salt stir and fry all ingredients on high flame until the moisture completely evaporates.

Remove the broccoli mixture from flame allow to reach room temperature. Grate the cheddar cheese and add to the broccoli mix well and start stuffing. Taste the stuffing adjust salt and chilly flakes as per taste.

Prepare the paratha:
Knead the dough once, start forming equal size roundles slightly larger than a lime. Dust the dough ball in wheat flour, roll it into a thin roti. Heat a tawa on medium flame.

Prepare as many rotis required. Spread a tsp oil on the rolled roti and sprinkle 1/2 tsp flour spread the oil and flour in a even layer. Fold the roti in half. Place a tbsp filling to one half of the roti and fold.

Seal all the edges dust with flour and roll gently. Transfer the paratha on the tawa and fry for a minute on each side. Spread a tsp of oil and flip till the paratha has fried evenly on all sides and serve as hot as possible with ketchup or garlic mayo and enjoy 😊

Chef's table at Alba Marriott (An Australian Affair Chef Raphael's Renditions)

ALBA, the award-winning Italian speciality restaurant at JW Marriott Hotel Bengaluru hosted influencers and bloggers for Chef's Table. 

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Chef Raphael comes from Sydney Harbour Marriott Hotel at Circular Quay had showcased an exquisite menu, Australian favourites influenced by his French roots such as Organic Farm Beets with Desert Lime and Davidson Plum Sorbet, Burrata Confit Zucchini with Tuscan Kale, Local Crab with Avocado and Grapefruit, Sea Bass with Dashi and Leek, Chicken Liver Pate with Ginger Jam and Brioche, Pavlova 2.0, Blood Orange Tofu with olive oil, Burrata Confit Zucchini with Tuscan Kale, Local Crab with Avocado and Grapefruit, Sea Bass with Dashi and Leek. 

Focaccia

Organic Farm Beets with Desert Lime and Davidson Plum Sorbet

Chicken Liver Pate with Ginger Jam and Brioche

Burrata Confit Zucchini with Tuscan Kale

Local Crab with Avocado and Grapefruit

Pumpkin Gnocchi Miso Toasted Sesame

Red Snapper, Squid Ink, Chorizo, Capsicum 

Sea Bass with Dashi and Leek

Confit Lamb Shoulder, Egg Plant, Deer Tongue 

Blood Orange, Tofu, Olive Oil

Pavlova 2.0: Passion Fruit, Raspberries 

Milk Chocolate and Peanut Butter Ganache 

Chef Raphael Szurek from Sydney

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With Chef Raphael Szurek 😉 Thanks for the click @deepashrirajan Chef's table at Alba Marriott Chef Raphael Szurek, specially curated using local and organic ingredients. Chef Raphael comes from Sydney Harbour Marriott Hotel at Circular Quay and will showcase his culinary prowess at ALBA till February 2nd 2019 An Australian Affair Raphael's Renditions @jwmarriottblr #Alba #jwmarriottbangalore @encomiumpr #vidyascooking #vidyastravel #australianaffair #nammabengaluru #bengaluru #chefstable #australianchef

A post shared by Vidya Lakshmi (@vidyascooking) on Jan 27, 2019 at 5:40pm PST

Chef Raphael's Renditions was one-of-a-kind experience, where we got to indulge and explore delicacies with unique ingredients.The interiors combine elegance, charm and refinement the award-winning Italian, restaurant ALBA is a must on any bucket list. 

Southindian Style Potato Mutton Fry Recipe

Classic potato and mutton fry is a very famous southindian style side dish served for sambar rice or rasam rice, biryani and roti. Across south there are many variations in the same recipe with grated coconut, cashews, coconut oil, sesame oil or prepared with just ghee. I've also simplified the recipe and just used store bought garam masala.

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Ingredients:
500 Grams Boneless Mutton
200 Grams Potatoes
1 Large Onion
3 Green Chilies
3 Dried Red Chilies
2 Tbsp Ginger Garlic Paste
2 1/2 Tbsp Chilly Powder
1 Tbsp Turmeric Powder
2 Tbsp Coriander Powder
1 Tbsp Kitchen King or Garam Masala
1/2 Tbsp Pepper Powder
1 Tsp Cumin Seeds
5 Cloves
4 Cardamom Pods
2 Inch Sticks Cinnamon
1 Star Anise
3 Sprigs Curry Leaves
4 to 5 Tbsp Freshly Chopped Coriander
1/2 Lime
Salt as per taste
Oil as required...

Prep:
Peel, wash and cube the potatoes.
Separate only coriander leaves, wash and finely chop.
Peel, wash and finely chop onion.
Wash mutton twice, drain excess moisture using a colander.
Follow basics of indian cooking, prepare ginger and garlic paste.

Method:
Heat a pressure cooker/pressure pan on medium flame.
Add 1 tbsp oil allow to reach temperature. Add 1 inch stick cinnamon, 2 cloves, 2 pods cardamom, 1 star anise allow to splutter.

Add 1 tbsp ginger and garlic paste fry till raw flavor reduces. Add mutton along with chilly powder, turmeric powder and coriander powder fry the meat for 5 minutes on medium flame.

Keep stirring the meat until the meat starts to release moisture.
Add salt and 1 1/2 cups water stir and cover the meat. Cook the meat for 4 whistles on high or until the meat is tender.

Heat a wok on medium flame with 2 tbsp oil. Allow to reach temperature. Add the other half of the spices cumin, cloves, cinnamon and cardamom, allow to splutter.

Add 1 Tbsp ginger and garlic paste fry till raw flavor reduces. Add red chilies fry. Add finely chopped onions, curry leaves and slit green chilies fry till onions turn transparent.

Add the remaining coriander powder, chilly powder and turmeric powder to the onions and fry till raw flavor reduces.

Add the potatoes and fry till the edges turn brown and crispy. Add the cooked meat along with the broth to the potatoes, adjust salt and fry till the moisture reduces.

Sprinkle garam masala and pepper powder on the meat and dry roast until the oil separates. Garnish with freshly chopped coriander and lime juice and serve hot with rice or roti...Enjoy 😊