#GrandGardeniaBrunch @ITCGardenia - Bengaluru

When three award winning speciality restaurants Cubbon Pavilion, Japanese Restaurant and Bar – Edo and the alfresco seating at the beautiful Lotus Pavilion comes togeather it is a spread fit for a king and all for the price of one. 

Spread features an array of delicious vegetarian and non-vegetarian delicacies from around the globe, hand-picked by Master Chefs. One can choose from a stunning selection of spirits and beverages to start with, get pampered for choice and enjoy the flair with award-winning mixologist shaking up the legendary signature beverages. 

Indulge in signature Kebabs from Kebabs and Kurries, authentic Sushi, Robatayaki and Tempura from Japanese Restaurant and Bar – Edo and an exquisite array of multi-cuisine delicacies at Cubbon Pavilion.

For the music lovers, there is a live performance suited to the electrifying ambience of Cubbon Pavilion and a special kid’s corner to keep the little ones busy while you sit back and relax with your family and friends.

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Grills and Tempura Station (Live Counter)

First stop:  kababs and kurries we got to indulge in  seekh kabab, murgh boti and sigdi aloo. Next station was menu from cubbon pavilion featuring grills king fish steaks, vegetable skewers, grilled chicken, grilled corn and soya chaap.

Grand Buffet Spread Cubbon Pavilion

Second Stop: Grand buffet spread featuring, biryanis, dimsums, salads, slow cooked curries, salt baked fish, naans as per order prepared fresh, soups, live counter preparing korean bibimbap, goan chorizo pav as per order and freshly baked breads to fresh cut fruits...oh wait there more...  

Japanese Bar and Resturant - Edo 

Third stop:  Edo brings you delicious sashimi, sushi, prepared with freshest ingredients.

Robatayaki
Live grill station, Robatayaki is a special feature of Izakaya style of dining. One get to choose from display of the day’s fresh seasonal vegetarian, seafood and meat signatures and allow the chef to grill your order.

Agemono – Tempura and Katsu

Tempura – Flash fried, delicate batter covered morsel of fresh vegetables, tofu and seafood, served with chef’s selection of sides and sauces.

Katsu – Deep fried breaded pork or chicken with chef’s special tonkatsu sauce.

Yasai Tempura – Vegetables
Ebi Tempura – Prawn
Tori Karuge– Deep fried chicken cutlet
Tori Katsu – Deep fried chicken with tonkatsu sauce
Tonkatsu – Deep fried pork belly with tonkatsu sauce

Chawanmushi
Savoury egg custard with soy, dashi and mirin with shrimps and chicken

Shokuji – Udon, Soba, Gohan
Traditional Japanese short or medium grained, glutinous rice and a selection of ramen or noodles with subtle flavourings.

Wakame
Sea weed

Inari 
Fried beancurd skin

ZaruUdon/Soba
Cold Udon/Cold Soba Noodles

YasaiYakiUdon
Stir fried udon noodles with vegetables

YasaiYaki Meshi
 Fried rice with spinach, peas, carrot & mushroom

Gohan with Miso Soup
Traditional Japanese soup with Dashi stock, kombu seaweed and bean curd with steamed rice

Tori
Chicken

Tori Yaki Udon
Stir fried udon noodles with chicken

Yaki Meshi (Contains Shellfish)
Fried rice with prawn, chicken and egg

Dessert
Choose from a refreshing selection of Japanese flavours for a delicate sweet end to your meal
Matcha and Raisin Ice Cream
Green Tea Tiramisu
Yuzu Cheese Cake
Kuro Goma Ice Cream...If you thought this is all then your wrong next was a dedicated 41 specially curated dessert bar...

Dessert Bar

Third stop: Dessert bar was a slice of heaven on earth. The collection featured dark fudge cakes, black forest cake, coconut cake, apple tart, deconstructed caramel popcorn in a shot glass, mini fruit tarts, caramel custard to freshly set or frozen cheese cake pops.

The #GrandGardeniaBrunch is guaranteed to satiate the foodie in you, must visit  highly recommend to try the most expansive and delicious brunch in the city at #ITCGardenia.

Ongoing; Sundays only

Pricing
Gourmet Brunch with Soft Beverages: INR 2450 + taxes as applicable per person

Gourmet Brunch with Select Beverages: INR 3250 + taxes as applicable per person 

Bubbly brunch: INR 4250 + taxes as applicable per person

Venue
Cubbon Pavilion, Lotus Pavilion and Edo
ITC Gardenia.

I've taken you around sunday brunch hosted by ITC Gardenia  and featured all the dishes, I got to taste and get inspired to re-create future recipes. This was a king size buffet where three award winning restaurants curate amazing spread for customers. Some people may be new to India or Bangalore, while some explore new cuisine like me this way my city is showcasing a variety for everyone. 

My overall experience was exhilarating tasting various regional and international dishes at one spot. I binged on Japanese food  and korean bibimbap. Lovely selection of grilled meats, fish and veggies every dish had mild marination to suit every customer. Kormas, dhals and biryani was a hit among international clients they seemed to enjoy our cuisine. The king size dessert counter featured black forest cakes to pastries and shot glass size portions. Everything on the spread was specially curated and one of a kind offering. 

Vermicelli and Mango Payasam Recipe

Payasam or kheer is a pudding prepared with vermicelli or rice. We prepare this dessert for special occasions and festivals. The rich milk based pudding helps in digesting spicy food and also prevents heartburns after eating a king size meal. I've incorporate mango for added flavor and taste. 

I've not added extra sugar in this recipe, if the mango is sour or bland we have to add sugar to balance the taste. 

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Ingredients:
500 Grams Mango (Alphonso or Mallika Variety)
150 Grams Vermicelli (Wheat) 
200 Grams Condensed Milk
100 Grams Sugar (Optional)
1 Tbsp Cardamom Powder
10 Strands Saffron 
10 Cashews 
10 Raisins 
10 Pistachios 
10 Almonds
1 Tbsp Ghee

Method:
Wash, peel, chop and grind two medium size mangoes to a puree format and reserve. Also reserve chunks of mango for garnish.

Chop the almonds, pistachios and cashews and reserve.

Heat a wok on medium flame with a tbsp of ghee. Add vermicelli constantly stir and fry till golden brown in color on low flame.

Add 1 1/2 cups water to the vermicelli stir cover and cook till tender.

Cooking time for vermicelli is between 10 to 15 minutes on low flame. Add cardamom powder, condensed milk and saffron strands stir well and bring to a boil, reduce the pudding for 10 minutes.

Add the ground mango pulp stir well and remove from flame allow to cool completely. Place the pudding in the fridge for 2 hours. Once the pudding is chilled serve in bowls garnish with mango chunks, raisins, chopped nuts and saffron strands...Enjoy 😊
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Payasam/Kheer Recipe Collection 

Elaneer (Tender coconut) Payasam

Ice apple (Thati nungu) Payasam

 

Vermicelli Payasam 

Paneer and Orange Kheer

Rice Dumplings Kheer

Chia Seeds Kheer

South Indian Style Wok Roasted Plantain and Potatoes Recipe (Vazhakkai Urulai Varuval)

Wok roasted plantain and potato is a traditional tamilian cuisine prepared for festivals and large family gatherings. This side dish pairs well with sambar rice, rasam rice or with roti. It is a vegan /gluten free recipe. 

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Ingredients: 
150 Grams Plantain 
150 Grams Potatoes 
1 Large Onion (Peeled and Finely Chopped)
4 Green Chilies (Slit)
1/2 Inch Ginger (Peeled and Crushed)
3 Sprigs Curry Leaves 
1 Tbsp Chilly Powder 
1/2 Tbsp Turmeric Powder 
1 Tbsp Coriander Powder 
1/4 Tsp Asafoetida 
1 Tbsp Tamarind Pulp 
2 Tbsp Oil 
Salt as per taste...

Method:
Heat a heavy bottom pot or wok on medium flame. Add the potatoes 1/2 tsp chilly powder, 1/2 tsp coriander, 1/2 tsp turmeric powder and salt. Add enough water to cover the potatoes stir once, cover and cook till potatoes are cooked and tender. 

Drain and reserve the potatoes. In the same water add the plantain add water if needed cover and cook the raw banana till tender it will hardly take five minutes to cook. Once the plantain has cooked remove from flame and reserve. 

Heat a wok on medium flame with oil. Add the crushed ginger, onion, chillies, curry leaves and asafoetida fry all the ingredients till onion turns transparent. 

Add the remaining chilly powder and coriander powder to the onions and fry till the raw flavor reduces and the oil surfaces on the sides.

Add the cooked potatoes and plantain to the onion masala stir well and fry. spread the veggies in a even layer and fry on each side for five minutes.

Dilute and add the tamarind pulp and fry the veggies roast till the edges turn crispy. Garnish with finely chopped coriander and curry leaves and serve hot. 😊

Pointed Ivy Gourd and Cashew Stir Fry Recipe

Pointed ivy gourd/kundru/tindora/dondakayi/kovakkai are all local names for this wonder vegetable.  This vegetable is highly recommended for diabetic patients prepared without coconut. We can avoid coconut in this recipe. Specially during summer we consume this vegetable often to prevent heat boils and cleanse our system. 

This cashew and ivy gourd recipe is a famous side dish prepared for marriage lunch and also served for lunch parties in karnataka. Its vegan and can be paired with roti or steam cooked rice.

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The skin of the ivy gourd is smooth with the blend of green and white colors. It consists of white flesh that is similar to the taste and appearance of a cucumber. If the vegetable is ripe it turns red in color and is bit sour. We can consume this vegetable raw with salt sprinkled on top or with ketchup.

Ingredients:
250 Ivy Gourd
2 Sprigs Curry Leaves
1/4 Cup Fresh Coconut
1/2 Cup or 150 Grams Cashews 
1 Large Onion
1 Tsp Cumin
1 Tsp Split Black Gram Dhal
1 Tsp Mustard
1/4 Tsp Asafoetida
2 Tbsp Coconut Oil 
Salt as per taste

Masala Paste:
4 Green Chilies
1/2 Tsp Cumin
1/2 Inch Ginger

Method:
Wash and chop the stem and tail end of the ivy gourd. Chop into halves or quarters and reserve.

Wash and finely chop onion. Wash and peel the outer husk of coconut chop into tiny pieces and reserve.

In a mixer jar add the coconut pulse twice and reserve. Using the same mixer jar add the ingredients for masala and grind to form a smooth paste.

Heat a wok on medium flame with 2 tbsp coconut oil. Add mustard seeds, split black gram dhal, and cumin, allow all the ingredients to fry and splutter well.

Add cashews and curry leaves fry till cashews turn light brown in color. Add curry leaves and asafoetida fry a bit.

Add onion and fry till onion turns transparent. Add the chopped ivy gourd and salt fry till all ingredients are well combined. 

Add the ground masala paste and fry till raw flavor reduces. Add 1/4 cup water cover and allow to cook on low flame. 

Once the ivy gourd has cooked it will be tender, place on high flame allow excess moisture to evaporate and add the coconut stir fry till oil separates on the sides.

Serve this side dish hot with roti, steam cook rice or eat as it is...Enjoy😉 It took me 20 minutes from start to finish to prepare this dish.

Proper Pub Grub @Inntense Restro Pub - 100 Feet Road Indiranagar, Bengaluru

Inntense restro pub located in heart of the city is a perfect place to enjoy cocktails and beers paired with proper pub grub. I was hosted for bloggers table, we were seated in a private corner table, roomy space overlooking lush foliage. 

Ambience is very airy, lot of room to move around offering two level compy seating and well stocked bar. The menu looks impressive offering all day breakfasts to bar bites, appitizers, salads, soups, grills, biryani and pizzas. 

A perfect place to hangout for office lunch meets, corporate meetups or to celebrate. We highly recommend a visit. I enjoyed the food and cocktails here.

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Drinks we tasted...

Cool Passion (Mocktail)

Orange juice, Passion fruit juice, pineapple juice and sprite

Vodka Celery Cilantro-Spiked with lime juice

Mango Smoothie

Cranberry Juice, Yogurt, Vanilla Syrup and Mango Puree

Paan Colada - Vodka and white rum betel leaves cocktail

San Francisco

Orange juice, Pine apple juice, grapefruit juice 

Pepper Rum (Cocktail)

Kiwi Smoothie

Starters and Bar bites 

Nachos Cheese

Loaded with cheese and all toppings - veg 

Beer Battered Onion Rings

Crispy Potato skins with Makhani Gravy, refried beans, sour cream, topped with tomato salsa and gooey cheese

Prawn Tempura with Wasabi Mayo

Chicken Roulade

Chicken Ghee Roast

Grills and Tandoor Oven

Harissa Grilled Prawns

Chicken Tikka Trio

Flavors from fenugreek, pickle spices and cream. served with mint chutney

Paneer Tikka Trio

Flavors of pepper, pesto and pickle spices. served with onion chutney.

Chermoula Grilled Prawns

Buttery grilled prawns marinated with flavorful moroccan chermoula seasoning. 

Salad

Watermelon and Feta Cheese 

Mains

Herb Crusted Fish

Mixed herbs crusted basa fillet served with spaghetti pasta tossed in tomato basil sauce and saute vegetables

Roasted Rosemary Chicken

Rosemary flavor chicken steak with saute vegetables, cauliflower puree with red wine jus

 Bamboo Biryani (Veg and Chicken)

 Flavorful long grain basmati rice baked with chicken and veggies version also tasted good...

Churros with Dark Chocolate

Flourless Chocolate Fudge Cake

Overall good experience three picks from the entire tasting was bamboo chicken biryani, chicken roulade and chicken ghee roast. I have tasted all the three dishes in other places nothing can compare the taste and succulent meat here. My three drinks pick mango smoothie, kiwi Smoothie and pepper rum.