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I never travel much to this part of the town it was my friend who was raving about this place all the time, truth i never took effort to travel all the way from where I stay but the commute was very easy to my surprise. I was here for international beer day with the same friend, We were hosted for the event. We wanted to have few beers and chit chat but the entire session turned out to be a fullon chef's table. There was just so much food we tasted and enjoyed. Beers were fresh and crisp. Such a cool ambience huge ceiling fans, retractactable roof, three level seating. Planning to visit them again but would love to take the balcony seating and enjoy the beers old bangalore style. Over all it was very easy to locate, I liked the location. Not a lot of people rushing very calm setting. what I enjoyed was the wit beer, blonde and Hefe. They also served us a mystery beer specially brewed for beer day, it surely had a hint of coriander. Everything is must try on the menu but What I liked was the Build your self nachos, fish and chips, Muesli Chaat, Paneer batons, Cajun potato wedges, Pork Bao and Tiramisu.
Muesli Chaat: Crunchy muesli tossed with chutneys and chaat masala was unique and good beer snack...
Mezze platter: Baba Ganoush, Hummus, Tzatziki and Pita Bread
Caesar Salad with grilled chicken. Since we were tasting the portion size was in small bites.
Paneer Batons with Cajun Potato Wedges and Mustard.
Thai Chicken Satay
Vegetarian Quesadillas with sour cream and salsa
Chicken Quesadillas
Sriracha Chicken Wings and BBQ Chicken Wings...
Cocoberry Bomb Mocktail
Fish and Chips
Chilly Chicken
Pork: Nuremberg Sausage
Paneer Chilly
Baby Corn Chilly
Pork Pepper Roast
Pork Bao
Tiramisu
Chocolate Brownie with Icecream
The ambiance and service was top notch. They took good care of us and served us the best. We enjoyed a mix of everything from the menu. Food would definitely suit the taste palate of locals and also people in search of high end gourmet food with craft beers or cocktails.
The most popular and widely eaten street food across India apart from samosas and chaats is chinese cuisine. Topping the charts all seasons on the menu has to be gobi manchurian, chilly chicken or chilly fish which is normally paired with fluffy fried rice, soft noodles, meals or rotis.
I purchased 250 grams of Mahi Mahi Fish from Freshtohome.com for this recipe. Easy to use app had listed this fresh fish on the menu, we can pick the time slot for delivery and they deliver on time. The fish is already deboned, skinned, cubed , vacuum sealed and packaged as per order, no chemicals or preservatives used while cleaning, packaging or while procuring the fish. The 24 hours lab ensures periodic checkups are done to the meat procured. The company ensures no chemicals are used.
Ingredients: 250 Grams Mahi Mahi Fish Cubes (Freshtohome.com) 1/2 Capsicum Chopped into Cubes 1/2 Onion Chopped into Cubes 3 Green Chilies Finely Chopped 1/2 Inch Ginger Finely Chopped 10 Cloves Garlic Finely Chopped 5 Sprigs Curry Leaves 5 Sprigs Coriander Finely Chopped 5 Spring Onions Finely Chopped 4 Dried Red Chilies Broken into halves 2 Tbsp Ginger and Garlic Paste 1 Tbsp Soya Sauce 1 Tbsp Spicy Chilly Sauce 1 Tbsp Sweet Chilli Sauce (Fun Foods) 1 Tbsp Schezwan Masala Powder (Chings) 1/2 Tbsp + 1/2 Tbsp Chilly Powder 1/2 Tbsp Turmeric Powder 1/2 Tbsp Pepper Powder 1/2 Tbsp Vinegar 1/2 Lime 2 Tbsp Egg White 2 Tbsp Rice Flour Salt as per taste...
Marination: Wash the fish twice and allow the fish pieces to drain out excess water in a colander. Transfer the fish to a mixing bowl. Add 1 Tbsp ginger and garlic paste, 1/2 Tbsp Chilly Powder, 1/2 Tbsp Turmeric powder , 1/2 Tbsp pepper powder, 2 Tbsp Rice flour and egg white mix well, cover and allow to marinate for 15 minutes.
Fry the Fish: Heat enough oil for frying the fish. Place the oil on low flame allow to reach temperature. Once the oil reaches smoking point, drop the fish pieces one at a time and fry a batch of 5 pieces. Gently turn the fish and fry for two minutes on each side for five minutes. Once the outer cover turns light golden in color drain from oil and reserve on a plate lined with tissue paper. Allow excess oil to drain. Follow the same step and fry the fish in batches and reserve.
Prepare the Masala: Heat 1 1/2 Tbsp Ghee in a wok on medium. Add the finely chopped ginger, garlic and red chilies fry for few seconds or until raw flavour reduces. Add the curry leaves, chopped onions, capsicum and chilies fry for a minute. Add 1/4 cup water and 1/2 tsp salt stir well and allow the veggies to cook. Add schezwan masala powder, soya sauce, 1/2 tbsp chilly powder, and chilly sauce stir and fry on high flame allow excess moisture to evaporate. Add the chunky sweet chilly sauce and fry once. Add the fish and toss to coat. Add the finely chopped coriander, spring onion, lime juice and vinegar toss once. Check for salt and pepper and add as per taste. Remove from flame plate it and serve as hot as possible we can garnish with coriander, lime wedge and spring onions...Enjoy 😉
Pakoda, bajjis and bondas are very popular fritters prepared across India from dawn to dusk. My favorite fritter or bonda is mixed vegetable. I like the flavors from different vegetables combined with ginger masala and coriander when deep fried the potato inside has a creamy taste. One can mopup an entire batch of mixed vegetable bondas paired with coriander and mint chutney
Where did this recipe originate?
A recipe for bonda (as parika) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. content source : https://en.wikipedia.org/wiki/Bonda
Ingredients Vegetable Masala: 4 Medium Size Boiled Potatoes 2 Medium Carrots, 1 Medium Beetroot, 1/4 Cup French Beans (Peeled, Washed, strings removed and chopped into tiny pieces) 1/4 Cup Peas 1 Tbsp Garam Masala (Kitchen King) 1 Tsp Mustard Seeds 1 Tsp Cumin Seeds 1/4 Tsp Asafoetida 5 Sprigs Curry Leaves (Finely Chopped) 1 Large Onion (Finely Chopped) 8 Green Chilies 1 Inch Ginger (Washed and Peeled) 5 Sprigs Mint and Coriander (Only leaves washed and finely chopped) 3 Tbsp Oil Salt as per taste...
Method:
Using a mortar and pestle crush the ginger and chillies to a coarse paste and reserve. Heat a wok with 3 tbsp oil on medium flame.
Add the cumin seeds and mustard seeds allow to splutter.
Add the asafoetida and fry for few seconds. Add the crushed ginger and chilly paste fry till raw flavour reduces.
Add the garam masala and curry leaves fry all the ingredients till the raw flavour reduces.
Add finely chopped onions and fry till transparent. Since the onions take long time to cook I added 1/4 tsp salt and few tbsp water for the onions to cook faster.
Once the onions turn light brown in color, add the chopped veggies and fry for a minute.
Add finely chopped coriander,1/4 cup water and salt as per taste, cover and cook the veggies until tender.
If there is any moisture place the veggies on high flame and allow the moisture to evaporate.
Make sure there is no moisture in the veggies before adding boil potatoes.
Peel and crumble the potatoes add to the veggies and mix well cook until all ingredients are well combined. Check for salt and add if needed. Once the veggies mixture is well combined remove from flame allow to reach room temperature.
Ingredients For Batter:
2 Cups Chickpea Flour / Kadalai Maavu
1 Tsp Chilly Powder
1/4 Tsp Cooking Soda
1 Tsp Ajwain / Carom Seeds
Salt as per taste
Oil for frying...
Method: Heat oil for frying in a wok on medium flame. Sieve the chickpea flour twice and add to a mixing bowl. Add chilly powder, carom seeds, cooking soda and salt as per taste combine all the ingredients. Add 2 tbsp of hot oil and mix well, add water in small batches and mix well using a balloon whisk. Make sure the batter is slightly thicker than pancake batter.
Let's Prepare Bondas:
Once the veggies have cooled down completely, take slightly larger than lime portions of mixture and form roundles. Prepare a bunch of roundles and reserve.
Gently dip the vegetable roundles in batter and drop in hot oil. Take your time and do this. Flip the bonda time to time and fry for a minute on each side. Once the bondas turn golden in color drain from oil and reserve on a paper towel. Serve these bondas hot with coriander and mint chutney and enjoy 😉
Ottimo, which translates to ‘excellent’, is a signature Pan-Italian dining, that celebrates quintessential Italian dishes prepared from the finest local and imported ingredients. I was hosted at Ottimo to taste the new menu, my tasting experience here was a unique blend of modern and contemporary cuisine combined, while ensuring the traditional elements of Italian cuisine were not compromised.
What an incredible dining experience at the Chef's Table. A beautiful setting, friendly, passionate staff, very talented and innovative chefs who prepared delicious courses for us. It was truly a remarkable evening.
The ambience and open kitchen concept encouraged us to interact with the chefs and taste unique ingredients.
Our Tasting started with Prosciutto melon (Salty cured sliced of pork with ricotta cheese and melon is a classic combo)
Burrata sour cherry, toasted almonds ( soft and creamy melt in your mouth burrata cheese with a hint of sour cherry and crunch almonds paired well with red wine)
Assortment of Italian breads served with basil pesto and roasted bell pepper pesto.
Zuppa cauliflower chocolate soup (creamy soup with a slight crunch from pine nuts and hint of chocolate)
Tortelli al Granchio con la sua Salsa (Homemade crab and mascarpone ravioli tossed with crab bisque and tomato).
I also tasted pumpkin ravioli which was very creamy.
Palate cleanser watermelon and mint sorbet
Almond crusted australian lamb with jerusalem artichoke, gin and juniper berry jus
Deconstructed Tiramisu (mascarpone and Savoiardi cookies, drenched in espresso) are all signatures dishes I got to enjoy. The exclusive Italian affair was exquisite and one of a kind.
Deep fried anchovies is a dish prepared with inexpensive ingredients. We can use dried anchovies or fresh ones for this recipe. A typical peasant style side dish, which would pair well with millet porridge (Kuzhu) or south indian style food (sambar, rasam and rice). The crunchy anchovies are packed with flavours from curry leaves, ginger and garlic. We purchased fresh Anchovies from Freshtohome.com . They offer fresh halal cut meats, poultry and fish, which is antibiotic and chemical free. The fish is directly procured from the fishermen and not from dealers/distributors. This way the fish is not tampered, usage of chemicals or pesticides is completely avoided.
Ingredients: 500 Grams Anchovies / Nethili 3 Tbsp Chilly Powder 1/2 Tsp Turmeric Powder 1 Tbsp Garam Masala 1 Tsp Cumin 1/4 Cup Rice Flour 1/2 Whisked Egg 8 Sprigs Curry Leaves 1 Lime 1 Tbsp Ginger and Garlic Paste Salt as per taste Oil for deep frying
Anchovies 250 Grams Vacuum Sealed Pre Cleaned No Preservatives No Chemicals
Prep: Since the fish is already prepped and cleaned I had to check for any scales or gut which is not cleaned and wash it twice. Once the fish was cleaned using a colander drain excess moisture allow to rest in the sink itself to drain excess moisture for 10 minutes.
Method:
Transfer the cleaned fish to a mixing bowl. Add chilly powder, turmeric powder, garam masala, cumin powder, curry leaves, lime juice , salt, egg, ginger and garlic paste. Massage the fish with all the ingredients, sprinkle little water and mix well to coat the fish in masala. Cover and allow the fish to marinate on the kitchen counter.
Heat enough oil in a wok on low to medium flame. Once the oil heats and starts smoking place on low flame and gently drop a batch of eight to ten pieces of fish in oil and fry on low flame for 2 minutes on each side. For crispier texture fry the fish for six to eight minutes on low to medium flame. Once the fish has fried to crispy texture drain from oil and reserve on a plate lined with oil obsorvant paper, once the oil has drained serve hot. This fish fry pairs well with rasam rice, sambar rice or can be served as a starter garnish with curry leaves and lime wedges...Enjoy :)
Rava Fried Anchovies Recipe posted on Vidyascooking
What is a chop suey? Chop suey is American Chinese cuisine, however there are other forms of chopsuey prepared across the globe, consisting of meats (often chicken, fish, shrimp, or pork) and even eggs, cooked quickly with vegetables such as beans, sprouts, cabbage, carrots bound in a starch-thickened sauce served with crunchy noodles. One can find this dish sold across indian chinese restaurants since we enjoy this dish during monsoon and winter months. I have created a vegan version, this recipe can be altered according to the ingredients avaiable in your country.
Ingredients: 500 Grams Whole Wheat Noodles (Vegetarian/Vegan no eggs) 3 Cups Peeled, Washed and Chopped Veggies (Carrots, French Beans, Capsicum, Cabbage, Peas) 1 Large Onion Peeled and Finely Chopped 4 Green Chilies Finely Chopped 1 Inch Ginger Peeled and Finely Chopped 1 Tbsp Ginger and Garlic Paste 1 Cup Tomato Puree 1/2 Cup Tomato Ketchup 1/2 Cup Sweet Chilly Sauce 2 Tbsp Schezwan Masala 1 Tbsp Spicy Chilly Sauce 1 Tbsp Soya Sauce 1/2 Cup Corn Flour 1/2 Cup All purpose flour (Maida) 1 Tsp Chinese Tasting Salt Oil for Frying Salt as per taste Finely Chopped Coriander and Spring onions for garnish...
Method to Prepare Chop Suey Sauce: Heat a heavy bottom pot on medium flame. Add 3 tbsp oil allow to reach temperature. Add the ginger and garlic paste fry till raw flavour reduces. Add chopped onions, ginger and chilies fry till onion turns transparent. Add the french beans and carrots first fry for few seconds and add 1 cup water cover and cook for five minutes. After five minutes check if the beans and carrots are tender and start, add the other veggies (capsicum, cabbage, peas). Stir and combine all the veggies. Add the ketchup, tomato puree and sweet chilly sauce stir well cover and cook until the veggies are well done. Add schezwan masala stir well and cook until raw flavour reduces. Create a starch with 2 tbsp each all purpose flour and corn flour mixed in water make sure there is no lumps. Add the starch mixture to the sauce and bring to rapid boil. Add the soya sauce and spicy chilly sauce stir well once the sauce thickens remove from flame...Garnish with spring onion and coriander.
Method to Prepare Fried Noodles: Prepare the noodles as per package directions and reserve allow to reach room temperature. Please do not use oil while cooking noodles. Place oil in a wide pan for frying the noodles. Bring the oil to temperature on low to medium flame. Take a small batch of noodles. spread the noodles on a plate, sprinkle 1 tbsp corn flour and maida along with a tsp salt. Sprinkle little water and coat the noodles. Please make sure not to create a thick batter rather a very light coating of batter on noodles. Gently drop and spread the noodles in hot oil, make sure the noodles is in a even layer. Fry the noodles for 2 minutes on each side until golden, drain and place on a paper towel to drain excess oil. We can store this fried noodles in a sor tight container upto 2 months.
How to Plate? We can use a deep dish or a plate with a lip to hold the sauce. Place a small batch of noodle in the center and pour the hot sauce on the noodles. Allow the noodles to soak up the sauce for a minute and start eating before the sauce cools down. We can top up with excess sauce as needed.
Mutton Curry in every state of India is different. The rich and diverse culture is notable in karnataka's cuisine. The combination of spices and cooking method has major influence from Tamilnadu, Andhra Pradesh, Kerala and Maharashtra. Mutton Sambar is a popular curry served across military hotels in Tamilnadu and Karnataka. This curry pairs well with ragi muddle, donne biryani, roti, Idli or dosa.
I purchased curry cut mutton from Freshtohome.com . They offer fresh halal cut meats, poultry and fish, which is antibiotic and pesticide free. 500 Grams of Premium tender lamb, vacuum sealed and shipped on time. We can choose time slots for our order to be delivered.
Ingredients: 500 Grams Curry Cut Mutton (Freshtohome) 1 Large Onion (1/2 Sliced, 1/2 Finely Chopped) 1 Medium Tomato Diced 4 Green Chilies 2 Tbsp Fresh Coconut 5 Sprigs Coriander 5 Sprigs Mint 5 Sprigs Curry Leaves 1/2 Lime 10 Pods Garlic 1 Inch Ginger 1 Tsp Tamarind Pulp 1 Tbsp Rasam Powder (Phalada Pure and Sure) 1 Tbsp Coriander Powder 1/2 Tsp Turmeric Powder 1 Tbsp Chilly Powder 1/2 Tbsp Khus Khus (Poppy Seeds) 1/2 Tbsp Roasted Bengal Gram 1 Inch Cinnamon 4 Cloves 3 Pods Cardamom 1/2 Tsp Black Pepper Corns 1 Tsp Cumin Seeds Small Piece Lichen ( Kalpasi) Salt as per taste Oil as required...
Method: Wash the meat pieces twice allow excess moisture to drain using a colander. Spread the meat pieces in a bowl or plate, squeeze 1/2 lime juice and massage the meat. Add all the spice powders (rasam, turmeric, chilly and coriander ) massage the meat in the spice powder allow the meat to marinate for 1/2 hour covered on the kitchen counter. Heat a wok on medium flame with 3 tsp oil. Add the whole spices (cinnamon, cumin, cardamom, cloves, pepper, lichen) allow the spices to splutter. Add ginger and fry for few seconds. Add khus khus and roasted bengal gram allow to splutter. Add the sliced onion, garlic, green chilies, tomato, coriander leaves, curry leaves, and mint leaves fry all the ingredients until the onion is brown.
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Remove the fried masala from flame allow to reach room temperature and add to a mixerjar, grind to form a smooth paste. We can add small amount of water to grind into a smooth paste...reserve. Heat a pressure pan on medium flame with 3 tbsp oil, add curry leaves and finely chopped onion fry till the onion turns transparent. Add the marinated meat to the onions fry on medium flame for 2 minutes on each side. Add 1/2 tsp salt and 1 1/2 cups water stir well cover and place a whistle. Cook the meat for 3 to 4 whistles or until the meat is tender. Once the meat has cooked till tender, add the ground masala paste and 1/2 tsp salt stir and bring to a rapid boil. Do not waste any masala in the mixerjar add water dilute and transfer to the gravy. Cook and reduce the gravy. Add 1/2 tsp tamarind pulp stir well and boil for another two more minutes once the gravy has reduced the oil will surface to the sides. Garnish with finely chopped mint and coriander...Serve hot...Enjoy :)
Military Hotel Style Recipes Posted on Vidyascooking
