Pub Grubbing @Watson's The Grub Pub - Sahakarnagar, Bengaluru

Watson's has always been a pocket friendly neighbourhood pub serving scrumptious food to pair with cocktails or crisp beers. Recently Watson's opened their branch in Sahakarnagar, which is a retirement community, purely residential, it's surely a great boon for couples, younger crowd and even senior citizens who want to go out avoid travel because of traffic. Commute from our place sahakarnagar itself is a huge stress especially on weekends.

Everything we ordered from the menu was delicious and well presented, My overall experience was superb, I enjoyed the service and drinks here. Some dishes are specially curated for sahakarnagar watson's. People can surely enjoy a relaxing weekend or weekday outing here. Ambience is bright and airy with comfortable seating, they can accommodate large groups. You drink or not you'll surely enjoy the pub grub here...

Ambience 

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 What I got to taste

 Tamarind Tales

Vodka, Orange Liqueur, Tamarind juice, bell pepper, mango and Basil

 Mogo (must try)

Crispy slices of golden fried cassava tossed with chilli, lime and ghee

 Salad:

Raw Thai mango and papaya salad

 International velvet

Vodka, avocado, red velvet and cream

 Cheeseling Bhel (must try)

Cheeseling, tamarind chutney, green chilly chutney, aloo, onion and sev

 Smoked Whisky

Black and white, rosemary, honey and ginger

 Fried Idli (must try)

Crispy fried chunks of idly in ghee tossed with gunpowder and schezwan sauce

 Galangal chicken curry puffs

Chicken pieces slow cooked in thai curry base and stuffed in a pastry shell and deep fried to perfection

 Laal maas Samosa (must try)

boneless mutton pieces slow cooked in red chilli masala stuffed and fried in a flaky samosa shell ad served with tamarind chutney

 Chilli Cheese Toast

 Chilly pork belly (must try)

melt in your mouth slices of pork belly, fried crispy and tossed in chilly paste with onion and capsicum.

 Hurricane Monk

Dark rum, muskmelon, pineapple and strawberry

Hummus and Baba Ghanoush

Served with pita and olives

 Kerala beef on coin parotta

my friend tasted she loved it.

 Butter chicken masala pie

Flaky and buttery tart filled with morsels of butter chicken gravy topped with cheese and baked

 Kiwi Smash

White rum, fresh kiwi, honey, lime

 Spicy Mayo Rock Prawns 

Crispy fried prawns tossed in spicy mayo

 Keema Rice

minced mutton, spices and eggs tossed in rice served with raita 

 Goan Prawn Curry and Rice

Buttery prawns simmered in coconut curry and served with coriander rice

Andhra Style Ghee & Chutney Powder Rice / Gunpowder Rice Recipe

Andhra style gun powder rice is a popular brunch item across buffet restaurants. There is a contrast variation from the traditional Tamil style podi rice, we prefer chutney powder with sesame oil. In Andhra the spice level is high the usage of  garlic and ghee is common. 

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Ingredients:
2 Cups Cooked Rice
4 Tbsp Andhra Chutney Powder 
4 Cloves Garlic Crushed 
1 Tsp Mustard Seeds
1 Tsp Black Gram Dal
1/4 Tsp Asafoetida (Optional)
3 to 4 Dried Red Chilies
1 Slit Green Chilly
4 Sprigs Curry Leaves
3 Tbsp Ghee
Salt as per taste
Finely Chopped Coriander and 1/2 Lime juice for garnish

Andhra Style Gunpowder Recipe Video

Method:
Heat a pan with ghee on medium flame. Once the ghee reaches temperature add mustard seeds, asafoetida, split black gram and curry leaves allow the mustard to splutter. 

Add the crushed garlic and chilly fry a bit and add the rice stir fry a bit till the rice heats up. Add the chutney powder gradually and build the heat as per your taste.

Once all the ingredients have combined with rice check and add salt if needed. Garnish with coriander and lime juice...serve hot...enjoy 😊

Curd Rice Recipe 

Mullangi Sadam

Andhra Style Chutney Powder / Gunpowder Recipe

Kandi Podi is a famous Andhra style chutney powder recipe, unlike the Tamil nadu version the andhra chutney powder consists of garlic, tamarind, cumin and roasted bengal gram. Chutney powder is a condiment served for idly, dosa, chapati and rice. 

In Andhra every dish has to be prepared with ghee or groundnut oil but in Tamilnadu chutney powder is normally served with sesame oil there is a lot of difference between the southern states serving similar dish in different ways. The ghee flavour in the rice along with chutney powder is outstanding very delicious. 

People also fondly call this chutney powder as gunpowder. No one has a historical reference why it's called gun powder, As per my assumption it could be referred due to the heat from chillies. There are many variations of this chutney powder, for a fact we know many travellers in the 15th and 16th century carried food which could last in the travel, condiments such as chutney powder was a very important condiment.

Gun Powder Recipe Video

Gun Powder Ghee Rice Recipe Video

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Ingredients:
1/2 Cup Split Bengal Gram
1/2 Roasted Bengal Gram 
1 Whole Garlic or 15 Pods Peeled Garlic 
Small Lime Size Tamarind
3 Tbsp Sesame
1 Tbsp Cumin
1 Tbsp Asafoetida
15 Guntur Red Chilies
6 Sprigs Curry Leaves
Salt as per taste...

Method:
Dry roast all ingredients in low to medium flame as slowly as possible. Dry roasting to perfection will enhance the flavour and taste of chutney powder and will last for 2 to 3 months.

Prep the curry leaves and garlic ahead of time peel, wash and pat dry allow to air cool until the moisture has evaporated.

Heat a wok on low flame allow to reach temperature. Start to dry roast the tamarind first gently stir and fry till it is crispy. Start adding the cumin, sesame seeds and garlic dry roast till the cumin and sesame starts to splutter.

To the cumin and sesame add the curry leaves and constantly stir and dry roast. Add the red chillies and dry roast till deep in color.

Remove the first set of ingredients and reserve on a plate spread evenly allow to cool. Start to dry roast the roasted bengal gram and chickpeas constantly stir and dry roast.

Add asafoetida along with dhals and dry roast till the dhals turn light brown in color. Remove from flame, spread on a plate allow to cool completely.

Once all the ingredients reach room temperature add to a mixerjar and grind to form a coarse powder. Add 1 1/2 to 2 tbsp of coarse salt and grind to form a powder. Spread the chutney powder on a plate allow to reach room temperature before bottling.

Bottle the chutney powder and use as required enjoy with idly, dosa, rice or chapathi. 

Amma's Idly Podi Recipe 

Podi Idly Recipe 

Idly Kurkure Recipe