THE QUAD by BLR @KEMPEGOWDA INTERNATIONAL AIRPORT - BENGALURU

BLR Airport launched The Quad by BLR, on February 19, 2019:  Over 20 F&B and retails outlets; for travellers and visitors alike with an aim to deliver an international dining and retail experience for everyone, BLR Airport the first in the Country to introduce such an offering. With this, the BLR Airport can now be a destination for the people of Bengaluru city – not just passengers.

With over 20 outlets and a fabulous international vibe, The Quad by BLR promises to offer a fascinating experience to all its visitors. Situated on the Kerb (in front of Arrivals), The Quad has four zones to keep customers engaged – Retail, F&B, Flea Market and the Arena.

Operational round the clock, shopping enthusiasts can now explore a wide range of brands, making a fashion statement with the latest collections. With brands such as Superdry, Hidesign, Toyport by Lego, Auromonde and Gajet Plaza, customers will have ample opportunity to shop before they board their flight or see their loved ones off. A row of flea markets adds to the charm.  

Foodies are in for a surprise with an array of F&B outlets, offering a variety of gastronomic experiences. The eateries are known for curating dishes that are hyper-local, gourmet and crafted to artistic perfection.  

Customers can indulge their taste buds and set out on an excursion of deliciousness at Barley & Grapes Café, Windmill Craftworks, Café Azzure, House of Kebabs, The Wok Shop, Burrito Boys, Doner & Gyros, Frozen Bottle and Great Foods of India. Two additional outlets, Wine Vault by Living Liquidz and Gourmet Food are scheduled to open later this month. Dessert and coffee lovers can head to Haagen-Dazs, Smoor and Café Coffee Day.         

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A defining element of the retail plaza is the centrally-located LED video wall and arena, where live performances will brighten up the ambience and draw customers in. The space is designed to host plays, musicals, poetry/book readings, concerts and more. The Quad by BLR is adorned with spectacular green cover and is home to distinct plants that reflect Bengaluru’s image as a Garden City.

 Flea Market

About Kempegowda International Airport, Bengaluru  

Kempegowda International Airport, Bengaluru is the first Greenfield airport in India to be built as a private-public partnership. 

It is operated by Bangalore International Airport Limited (BIAL), where private promoters hold 74% (Fairfax 54% and Siemens Projects Ventures 20%) stake in BIAL, while the government holds the remaining 26% (Karnataka State Industrial and Infrastructure Development Corporation Limited – 13%, Airport Authority of India – 13%). 

The Airport began operations in May 2008 and has significantly enhanced the regional and worldwide air connectivity of Bangalore and Karnataka. It is currently the busiest airport in South India and the third largest in the Country. 

Kempegowda International Airport, Bengaluru has been adjudged the ‘Best Regional Airport in India and Central Asia’ by Skytrax in 2018. For more information log on to www.bengaluruairport.com

Thanks to BOSE Communications.

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Food menu at all eateries are customised for purely KIA. When i say grilled meats, veggies or pizzas its all prepared with electric ovens that was the rule all the restaurants had to follow  on the quad as per safety regulations. 

Barley and Grapes, serve wine and beer with amazing food. 

Food was delicious they have nailed the flavors and taste of grilled meats and veggies. Pizzas and starters were superb. I enjoyed the chicken pizza, peri peri chicken and cheese pops it will perfectly pair with beers or any drinks. Salad menu is superb, guests who want to eat lite and travel or want something refreshing after travel then salads are must try here. 

Ambience  also has refreshing elements, decorated with plants and constant cool air  filters to keep their customers refreshed and feel welcomed. Comfortable seating, friendly staff and service. 

Dishes I tasted: 
Potato Cheese Kibbeh
Fiery Cheese Pops 
BBQ Vegetable Skewers
Watermelon Feta
Peri Peri Chicken Skewers 
Grilled Chicken Salad

Grilled Chicken Pizza (Thin Crust)
Mushroom and Cheese Pizza (Thin Crust) 

Ambience 

Two floor seating decorated with succulents, rustic and retro seating...

Watermelon and Feta Cheese Salad

Peri Peri Grilled Chicken 

Potato Cheese Kibbeh

Cheese Poppers 

BBQ Vegetable Skewers 

Grilled Chicken Pizza (Thin Crust)

Mushroom and Cheese Pizza (Thin Crust) 

Good selection of pizzas, pastas, burgers and sandwiches on the menu.  Something I like about azzure all dishes can be shared among 2 to 3 people. Groups travelling in larger groups can opt for burgers and pizzas here. Their beverages are also good try the Chocolate freak shake.

We got to indulge in:
Azzure Special Twister Pizza
Lot of Fun Chicken Burger
Azzure Special Chicken Club Sandwich
Cheese Loaded Jalapenos
Penne Alfredo
Passion Fruit Tea 

Azzure Special Chicken Club Sandwich

Penne Alfredo

Lot of Fun Chicken Burger

Cheese Loaded Jalapenos

Azzure Special Twister Pizza

Passion Fruit Tea 

We were in  a large group and tried the signature fondue.

The Signature Fondue:

Fondue bowl with caramel and chocolate fondue

Fruits kiwi, apple. watermelon scoops, strawberry

icecreams cookie and cream, belgian chocolate, blueberry, strawberry 

Condiments marshmallows, waffles, pancakes, wafers, chocolate brownie

Espresso shot with vanilla ice cream, is also a must try here.  Comfy seating, friendly staff and quick service. 

Comfy Seating

The Signature Fondue:

Fondue bowl: with caramel and chocolate fondue

Fruits: kiwi, apple. watermelon scoops, strawberry

Icecreams: cookie and cream, belgian chocolate, blueberry, strawberry 

Condiments: marshmallows, waffles, pancakes, wafers, chocolate brownie

Espresso shot with vanilla ice cream

The breakfast burritos are must try here, we also liked the nachos and lemonade here. Ask for extra spice level the serve with a side of salsa but extra spice is recommended as per indian taste. 

Breakfast burritos with chicken, Nachos, Salsa and Fries...

Nachos..

Fries..

Brea at KIA is a perfect stop to pack some baked goodies for loved ones back home or just carry baked goodies for friends. There's something nostalgic associated with bakeries and travel in my family we never miss a chance to carry the local bakes to where ever we travel and share it with friends.

Brea roti is a butter goodie, crispy on the outside, lite, soft and buttery inside...

Hazelnut and chocolate croissant rolls 

Jam Rolls

I've always been a fan of windmills beers and starters. Something special about windmills located in KIA.  Windmills has six beers on tap (three by Windmills and three by Giest)

I was impressed with the menu they have showcased millets, gluten free dishes at the same time featuring our local karnataka ingredients to international and domestic commuters, everyone can get to taste local ingredients upcycled to gourmet style.

We got to taste scrambled egg sandwich with cheddar cheese and caramelized onions. Millet pancakes with chocolate granola and nuts, Turkish kababs on a bed of salad, Pizza margarita (heavenly must try), Avalakki (Poha) Crumb coated malai paneer, Tiramisu. 

Try their beer samples first, I personally narrowed down to three best picks Lager, IPA and  Stout Must try beers.

We also enjoyed cocktails my pick was Brine Damage paired perfectly with starters.

Dessert is a must try if your in windmills they serve best tiramisu and Sticky toffee pudding. 

Six beers on tap (three by Windmills and three by Giest)

Brine Damage

Scramble Egg Sandwich

Millet Pancakes with chocolate granola and nuts

Smoked Barrel 

Turkish Kababs

Avalakki Crumbed Paneer 

Margarita Pizza

Tiramisu

Decadent chocolates to pastries and sushis, Smoor has covered it all at KIA. People always keep asking me for luxury chocolates, specially my expat clients now I can proudly point out at smoor and ask them to take some home. What a lovely experience we had at smoor, tasting some of the most richest and creamiest centered chocolates from their line. 

Gifting options...

Chocolate Fountain 

42 Pieces Assorted Chocolates perfect gift for someone you love!

KIA is not just for travellers but its a destination for bengalureans. The entire set up of high end retail to F&B and variety of features around the Quad and Terminal was truly a experience. 

Many people visiting India for the first time can get a slice of it at the airport itself while many travelling from bengaluru can grab some goodies and relax for a good beer or two then proceed with their travel. Apart from travellers the focus was on visitors who come to pick their loved ones and also people who want to take long drives and enjoy a couple beers and good quality food can head to KIA. 

#QuadByBLR #Food #Shopping #LiveMusic #Launch #BLRAirport

Basics of Indian Cooking: Shell and Hull Hyacinth / Lima / Broad Beans (Hitikida Avarekaalu / Mocha Kottai Piddukku Paruppu)

Across India, hyacinth beans are used in many recipes shelled, hulled, dried, coarse ground, In local dialect Kannada hyacinth beans are referred as (avarekalu) ಅವರೆಕಾಳು. In Tamil Mocha Kottai which is added to upma (avrekaalu uppittu) Rice / Akki rotti, Stir fried with Potatoes. 

The outer membrane of the seeds are soaked and hulled after shelling, the inner soft beans is used for a variety of dishes. This form is called hitakubele / Piddukku, which means "Hulled hyacinth bean.

Many places across Tamil nadu, karnataka and Andhra these beans are hulled and used in meat curries, vegetarian curries, spinach curries and rotis, which enhances the flavor and taste of the dish. 

We can find Hyacinth beans through out the year in Bangalore which is sold already hulled, bit pricey but people consume regularly. Best season to by is from September to April. 

 First Step Shell the beans and reserve in a bowl...

Shelled beans can be stored without moisture in the fridge for upto 2 weeks...

Shelled beans without hulling can also be washed dried in sun for 2 to 3 weeks until dried, which can be stored upto 2 years in a airtight container...

To hull the beans easily add water to the beans and soak for upto 5 hours. 

Before hulling water the beans twice and add lukewarm water to hull the beans easily...

Hulled beans can be boiled and preserved in airtight container in the freezer for upto 1 year until use. Hulled beans is replaces in place of dhal and cooked with spinach which is incredibly aromatic and tasty.

 

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Tips:
Normally these beans have worms to eliminate worms spread the beans in sun for 15 to 20 minutes and then start shelling.

Do not buy extremely flat and green shell beans the quantity will be less and the beans will be flat which is not easy to hull and cannot be dried.

Many time people dry the beans with shells and clean it later to achive evenly dried beans. The shell protects the beans from getting to dark or spots while drying.

Chicken Sholay Kabab On Stove Top

Chicken Sholay kabab is a popular charcoal grilled chicken served across many restaurants in Bangalore. We prefer ordering this dish for biryani or naans. 

Different states across India and abroad have many names for the same dish some call it dum murgh kabab, handi murgh kabab or dum ka kabab all are similar recipes with slight variation on spices and cooking techniques.  

This recipe is perfect for people who stay in a apartment and cannot use barbecue, but still can achive the same smoky grilled chicken kabab on stove top.

Ingredients:
750 Grams Skinless Boneless Chicken Breasts
100 Grams Yogurt 
1 1/2 Tbsp Ginger and Garlic Paste
1/4 Tbsp Red or Orange Food Color
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tsp Turmeric Powder
1/2 Tbsp Garam Masala
1 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
5 Green Chilies 
1 Whole Bulb Garlic 
5 Sprigs Curry Leaves
1/2 Lime
Salt as per taste
2 Tbsp Ghee
1 Tbsp Oil 
Charcoal Pieces or Liquid Smoke 

Method:
Get your chicken cut in slightly larger pieces. 1 Chicken breast would yield 5 to 6 pieces.Wash the chicken allow excess moisture to drain in a colander.  

Add the chicken pieces to a mixing bowl along with yogurt, turmeric powder, chilly powder, coriander powder, fenugreek leaves, garam masala, lime juice, food color, and salt.

Combine and massage the chicken in the marinate for few minutes, cover and place in the refrigerator overnight or for a minimum of six hours. 

Once the chicken has marinated for six hours bring it to room temperature. Peel, wash and finely chop the garlic and chilies.

Place a wok on medium flame and add the chicken to the wok cook on medium flame.

Do not waste the marinate add 1/4 cup of water and dilute the marinate and transfer to the chicken.

Once the chicken has half cooked place on high flame and allow excess moisture to evaporate.

Add the chopped chilies, garlic and curry leaves to the chicken and 1 tbsp oil fry until excess moisture has evaporated.

I'm used to burning the charcoal on stove, reserve once the coal in a bowl. 

Add ghee and fry for a minute. Place a tawa/skillet under the wok or place it on low flame setting as possible. Place the charcoal inside the chicken add 1/4 tsp ghee on the coal cover and allow to smoke for 15 minutes.

Once the chicken has dum cooked or smoked for 15 minutes remove from flame, garnish with curry leave and lime wedges and serve as hot as possible...Enjoy 😉

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Chicken Sholay Kabab at Nagarjuna Residency Road Bangalore. 

Chicken Sholay Kabab at Rahhams Frazer Town Bangalore

Southindian Style Stir Fried Onion Side Dish #VeganRecipe

Southindian style stir fried onion is a very common dish prepared during summer. Onion acts as a cooling agent for the body and helps control heat boils or any heat related skin rashes. This recipe is a basic side dish which can be used in as stuffing in grilled cheese sandwich or wraps. To prepare wraps we need roti and grilled paneer, tofu, pineapple, potato or chicken of choice and top it with stir fried onion and serve the wraps hot. 

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 Ingredients:
500 Grams Large Red Onions
3 Sprigs Curry Leaves
1/4 Tsp ASafoetida
1 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Pepper Powder
1/2 Tsp Cumin Seeds
1/2 Tsp Split Gram Dal
1/2 Tsp Mustard Seeds
Salt as per taste
1 1/2 Tbsp Oil
Raw Cane Sugar 1 Tbsp (Optional)

Method:
Wash, Peel and Thinly Slice the onions.

Heat a wok with oil and add the mustard, split urad dal, cumin allow all ingredients to splutter but burn.

Once the mustard stops spluttering add asafoetida followed by sliced onions, chilly powder, turmeric powder and pepper powder.

Add 1/4 tsp salt and fry the onions.

To cook the onions faster add 1/4 cup water and cover allow the onions to wilt for five minutes on low flame.

Onion will reduce and wilt easily. Place on high flame  and allow the moisture to evaporate fry till oil separates add salt and sugar as per taste.

If your adding sugar allow to caramelize and then remove from flame. Serve hot with roti, toast or in a raita and enjoy 😉

Tips I follow:
To chop onions in bulk for any recipes place it in fridge overnight this way you can avoid eye irritation. 

We can also peel and chop onion in half and add it to a pot of ice cold water to avoid eye irritation. 

Broccoli Vada Pav Recipe

Broccoli can be incorporated in any dish it is such a versatile vegetable. Since my blog is all about fusion indian and traditional recipes broccoli vada pav was a perfect post for the season and it is peek broccoli season. This recipe is a must try and everyone in the family will enjoy the taste.

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Ingredients For Vada:
200 Grams Broccoli
200 Grams Boiled Potatoes 
1 Large Onion Finely Chopped
2 Sprigs Curry Leaves Finely Chopped
5 Sprigs Coriander Leaves Finely Chopped
10 Green Chilies Ground into Paste
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/4 Tsp Asafoetida
Salt as per taste 
2 Tbsp Oil...

How to clean broccoli detail video and blog links 😉

Method:
Watch the video how to prep broccoli, par boil, drain and coarse grind the broccoli and reserve.

Heat a pan on medium flame with 2 tbsp oil. Once the oil reaches temperature add mustard seeds, cumin seeds and asafoetida allow to splutter. 

Once the mustard seeds stops spluttering, add finely chopped onions, chilly paste, curry leaves, ginger and garlic paste fry all the ingredients until the onion turns transparent. 

Add the coarse ground broccoli to the onion masala and fry for a minute. Add salt as per taste, occasionally keep stirring and allow excess moisture from broccoli to evaporate.

Crumble and add the potatoes to the broccoli, mix well. Once the potato and broccoli has combined check for salt and adjust as per taste, remove the mixture from flame and allow to reach room temperature.

Wet your hands or apply oil and start forming slightly larger than lime vadas and reserve on a plate. We can prepare the vada mixture ahead of time and store it in a airtight container refrigerated until use. 

Ingredients for Bajji Batter:
2 Cups Chickpea Flour
1 Tbsp Chilly Powder
1/2 Tbsp Asafoetida
1/4 Tsp Cooking Soda
10 Chilies Pricked with a fork
Salt as per taste
2 Tbsp Hot Oil + Oil for frying...

Method:
Heat a wok with oil for frying on low to medium flame.

In a mixing bowl sift and add the flour. Add salt, chilly powder, asafoetida and 2 tbsp hot oil. Gradually add water and mix to form a smooth batter. 

Consistency of batter neither should be thick nor thin, When we dip a spoon or our fringer in the batter it should evenly coat. Once the batter is ready we can dip the prepped vadas and fry in hot oil.

Dip each vada in batter once its evenly coated drain excess batter and drop in hot oil. Prepare 4 vadas in a batch. Fry on medium flame till golden, drain excess oil and serve as hot as possible.

For added heat we can deep fry the chilies and serve along with vadas.

To spread inside the pav buns I used sriracha and mayo. I also used 3 packs of pav bun for this recipe. 

Slice the pav bun in the middle not all the way through, spread 1/2 tsp of sriracha and 1/2 tsp of mayo evenly in the pav buns, place the fried vadas and serve hot with chiies...Enjoy 😉

If you don't want to use mayo and sriracha then try my mint or chilli chutney recipe to spread inside the pav buns. Please click on the links for recipes.

Tips: Prepare the vada mixture and batter and store it in air tight container refrigerated until use. The reason I'm stressing on this step is because the dry air in the fridge will eliminate moisture in the vada mixture. The batter will also set and if excess water is added we can drain once its distilled and surfaced. 

Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.

How to Prep and Clean Broccoli

Broccoli can be prepped, cleaned and frozen until use. We can substitute broccoli instead of cauliflower. Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.

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How to buy and chop broccoli?
I normally buy entire head of broccoli from market. Make sure the broccoli is bright green in color and does not have yellow flowering.

Separate the florets from the head and also peel and use at least 3/4th amount of broccoli stem. Harder portion of the stem can be used in stocks or soups.

How to eliminate pesticides and tiny insects/worms in broccoli?
Bring 3 cups of water to a boil in a heavy bottom pot. Add 1 tbsp of salt and 1 tbsp of white vinegar to the water once the water reaches rapid boil place it on low flame and add the broccoli.

Stir occasionally cook for a 30 to 40 seconds, remove the pot from flame and allow the broccoli to sit in hot water for a minute. Drain the water and add cold water to the broccoli and rinse twice in cold water. 

Drain excess moisture from broccoli using a colander and use as required. We can bag these florets and store it in the freezer until use.

Broccoli Recipes

Cheese Stuffed Broccoli Paratha Recipe

Broccoli Vada Pav Recipe

Broccoli Uppu Kari Recipe