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ShakesBierre - brewpub is a must visit if your in Bengaluru, located in the heart of cantonment - once known for remarkable British history. Brewery offers traditional beers, wines, and expansive cocktail menu paired with excellent quality finger food, curries and desserts.
The quirky mid century modern decor, dramatic stage like bar and large communal style seating is very uniquely themed around shakespeare era.
The menu features global cuisine prepared with fresh and locally sourced ingredients. Over 100 drinks on the drink menu and delectable finger food to pair with your drinks.
Here's What we got to taste:
Beer Sampler Set
Mocktails
Wild Goose Chase Signature Cocktail
Hot Toddy
German Wit Beer
Veg Nachos
Shakes Bierre Chips (Tapioca, Potato, Plantain)
Tawa Fry ( Mushroom, Baby Potatoes, Paneer)
Podi Idli
Crispy Chaat (bitter gourd, egg plant, spinach and potato)
Beer Batter Squid
Jujeh Kabab
Tawa Baby Potatoes Roast
Vietnamese Spring Rolls
Fish Tacos
Soft Shell Tacos
Tawa Lamb Chops
Vegetable Wonton Roll
Chettinad Kozhi Roast
Subz Galouti
Sambal Prawns
Mains: Eral Thokku, Thai Green Curry, Goan Fish Curry, Vada Curry, Prawn Curry, Steam Cooked Basmati Rice and Thatte Idli...
Thai Green Curry
Goan Fish Curry
Eral Thokku
Baked Alaska
Shakes Bierre Brownie
Chocolate Cremeux
Red Wine Poached Pears
Coconut Creme Brulee
Over all excellent service, cocktails and food. I enjoyed all the curries, lamb chops, and coconut creme brulee.
I enjoy butter chicken or makhani murgh with buttery naans or pulao, sometimes with cheese stuffed paratha but butter chicken with pasta was new to me, after a client visit at a business class type restaurant we ordered this dish, I was instantly in love with the creamy sauce combined with penne pasta, very quirky yet delicious a must try combination if you enjoy butter chicken.
Ingredients Chicken Makhani Penne Pasta Recipe: 500 Boneless Chicken (Chicken Breast or thigh) 450 Grams Penne Pasta 1 1/2 Cups Mozzarella and Cheddar Cheese 1 Tbsp Oregano 1 Tbsp Parsley 2 Tbsp Chilly Powder 1 Tbsp Black Pepper Powder 2 Tbsp Garam Masala (Kitchen King Masala or Tandoori chicken Masala) 1 Tbsp Cumin Powder 1 1/2 Tbsp Coriander Powder 1 Tbsp Turmeric Powder 2 Tbsp Kasuri Methi 3 Large Tomato (Washed and Roughly Chopped) 2 Large Onions (Peeled, Washed and Roughly Chopped) 1 Inch Ginger (Peeled, Washed and Roughly Chopped) 10 Pods Garlic (Peeled, Washed and Roughly Chopped) 4 Green Chilies 10 Cashews 1 1/2 Tbsp Crushed Ginger and Garlic 1/2 Cup Tomato Ketchup 1 Cup Fresh Cream (Amul) 5 Tbsp Butter 1 Large Carrot (Peeled, Washed and Chopped into Bite Size Cubes) 1 Cup Fresh Peas 1 Large Bell Pepper (Washed and Chopped into Bite Size Cubes) Salt as per taste...
This recipe is in collaboration with the newly launched smart and compact Prestige PEX2.0 truly, grinding made easy.
350 Watts 2 Multipurpose jars 1 Sipper lid 2 Extra lids for storage
Warranty: 1 year warranty provided by the manufacturer from date of purchase.
Pros: Transparent Jars Sharp Blades Grinds small amount masala faster
Cons: This model is not suitable for wet grinding purpose like making Idli batter etc. Slightly complicated blades while washing we need to use a toothbrush. Manual can be provided what to grind and what not to grind. Short cord / electrical outlet
Price 3195/-
Product Listed on: TTK Website, Amazon, Flipkart...
Method: Makhani or butter sauce: Heat a heavy bottom wok on medium flame, add the roughly chopped onions, tomato, ginger, garlic, chillies, 1/2 the amount chopped bell pepper, cashews and water boil and reduce all the ingredients. Once the tomato and onion has cooked and softened remove from flame allow to reach room temperature. Add all the boiled ingredients to the juicer jar and grind to form a smooth paste. We can strain the sauce using a sieve for silky smooth consistency and reserve.
Cook the pasta: Heat a heavy bottom pot with enough water to boil the penne pasta. Add generous amount of salt and bring to rapid boil. Add the pasta and boil until the pasta is al dente (not cooked all the way through) remove from flame, drain the excess water and reserve.
Cook the chicken: Heat a heavy bottom wok on medium flame with two tbsp butter. Add the crushed ginger and garlic fry in butter for few minutes until raw flavor reduces. Add the chicken along with half the amount of spice powders (chilly powder, garam masala, cumin powder, turmeric powder, kasuri methi, pepper powder) and salt. Fry the chicken for a minute on medium flame add 2 cups hot water stir well and cover. In two minute intervals keep stirring the chicken making sure the masala do not burn the chicken. Once the chicken has cooked place on high flame and allow the excess moisture to evaporate. Remove from flame and reserve. If the chicken pieces are large chop it or shredded into bite size pieces and reserve.
Assemble the Makhani Pasta: Heat a heavy bottom wok / Pan or Pressure cooker on medium flame with 2 to 3 tbsp butter. Add the ground tomato sauce along with the ketchup and spice powders (chilly powder, garam masala, cumin powder, turmeric powder, kasuri methi, pepper powder) and salt and 1/2 cup water stir and boil. Add the chopped veggies peppers, carrots and peas stir well cover and cook until veggies have cooked. Make sure to constantly stir the sauce and cook, since the sauce contains cashews it might tend to burn. Once the veggies have softened, add the chicken, 1 tbsp oregano, 1 tbsp parsley and salt, stir bring to rapid boil. Just before serving add the fresh cream and pasta stir well and serve. Plate the pasta as hot as possible top with cheese, sprinkle oregano and parsley and serve with butter toasted garlic bread slices and enjoy😉
Preplan and prepare the sauce, chicken and pasta ahead of time and reserve, just before serving we can combine all the ingredients and serve it hot for extra creamy taste.
Butter Chicken and Butter Chicken Based Recipe Posted On Vidyascooking
I thoroughly enjoyed these bajjis at Basavangudi sold by a street food vendor. Inspired and recreated the same dish at home for festive season. These bajjis are perfect starters or tea time snack.
Ingredients for Pineapple Bajjis: 1 Pre Cut Slices of Pineapple 1 1/2 Cups Chickpea Flour (Kadalai Maavu) 1 Medium Size Onion (Peeled, Washed and Finely Chopped) 1 Medium Size Carrot (Peeled, Washed and Finely Chopped) 1 Medium Size Beetroot (Peeled, Washed and Finely Chopped) 5 Sprigs Coriander Leaves (Washed and Finely Chopped) 1 Medium Size Tomato (Deseeded, Washed and Finely Chopped) 1/2 Lime Juice 1 Tbsp Rasam Powder 1/2 Tbsp Chaat Masala 1/2 Tbsp Cumin Powder 1/2 Tbsp Pepper Powder 1 + 1 Tbsp Chilly Powder 1/2 Tsp Carom Seeds 1/4 Tsp Cooking Soda 1 Tsp Asafoetida Salt as per taste Oil for frying...
Method: In a small mixing bowl combine the spice powders mix for garnish (rasam powder, chaat masala, pepper powder, cumin powder, 1 tbsp chilly powder and salt as per taste). Combine all the chopped veggies and reserve we can add salt to this salad before serving. On low flame place oil for frying in a heavy bottom wok. Using a fine sieve, sift the gram flour twice and add to a mixing bowl.
To the flour add cooking soda, chilly powder, carom seeds, asafoetida, salt and pepper powder combine all the ingredients well. Add 2 tbsp hot oil and mix once. Gradually in batches add water and form a smooth batter make sure there are no lumps. Allow the batter to rest for 5 to 10 minutes. Using paper towels pat dry the pineapple slices. I used store bought pre cut pineapple slices which was pretty good. Dip the pineapple slices in batter and gently drop in hot oil fry for a minute on each side constantly flipping it. Once the batter turns light golden in color drain from excess oil and reserve on a tissue paper for few minutes. Plate the pineapple slices, add salt to the veggie salad and garnish the pineapple with the salad, sprinkle the spice mix and serve as hot as possible...Enjoy 😉
Ghee roast is a popular side dish in mangalore. No doubt its greasy but the flavor from ghee is amazing in this dish. This ghee roast is served with neer dosa or akki kadubu (rice dumplings).
I got to prepare this egg ghee roast in a jiffy no need to roast, soak or boil any spices, using the newly launched smart and compact Prestige PEX2.0 truly, grinding made easy.
350 Watts 2 Multipurpose jars 1 Sipper lid 2 Extra lids for storage
Warranty: 1 year warranty provided by the manufacturer from date of purchase.
Pros: Transparent Jars Sharp Blades Grinds small amount masala faster Cons: This model is not suitable for wet grinding purpose like making Idli batter etc. Slightly complicated blades while washing we need to use a toothbrush. Manual can be provided what to grind and what not to grind. Short cord / electrical outlet Price 3195/- Product Listed on: TTK Website, Amazon, Flipkart... For more info and queries Prestige: https://www.prestigesmartkitchen.com/prestige-express-mixer-grinder-pex-2-0
Ingredients for Egg Ghee Roast: 7 to 8 Eggs Boiled 10 Guntur Chilies 1 Tbsp Kitchen King Masala or Garam Masala any brand 1 Tbsp Pepper corns 1/2 Tsp Mustard seeds 1/2 Tsp Fenugreek Seeds 1 Tsp Cumin Seeds Small Marble Size Tamarind or 1 Tbsp Tamarind Paste 1/2 Tsp Turmeric Powder 1 Tsp Chilly Powder 2 Tbsp Coriander Seeds 5 Sprigs Curry Leaves 1 Tbsp Ginger and Garlic Paste 4 Tbsp Ghee 1 1/2 Cups Warm Water Salt as per taste...
Method: Using the smaller mixer jar add dried red chillies, cumin, mustard seeds, fenugreek, tamarind and pepper corns, pulse twice and grind on one or two speed setting until all the ingredients are powdery. Add 1/2 cup warm water to the ground masala and grind to form a silky smooth masala paste...reserve. Heat a wok with 4 tbsp ghee on medium flame. Add the ground masala, curry leaves, ginger and garlic paste, turmeric powder, chilly powder and kitchen king masala fry for a minute. Add warm water to the mixer jar wash the excess masala and add it back to the frying masala, all the raw flavors from the masala should reduce and ghee will surface on the sides. Add salt and boiled eggs to the masala cook on medium flame. Reduce the masala gently stirring making sure the masala doesn't stick to the bottom on the pan and burn. Reduce the masala until the eggs are coated with the masala paste and ghee is separated on the sides. Serve the egg ghee roast hot with pulaos, dosa or idiyappam...Enjoy 😊
Ghee Roast Recipes posted on Vidyascooking
Bafat masala ready to use for ghee roast and other recipes...
SouthIndian Style Creamy Pineapple Curry Recipe in Collaboration with TTK Prestige, Express Mixer Grinder (PEX 2.0). This sweet and spicy curry is served as a condiment on a traditional plantain leaf meal, pairs well with biryani, southindian meals, roti, rice and chapati.
TTK Prestige, Express Mixer Grinder (PEX 2.0) Compact and convenient. Easy grinding, whip up milkshakes, smoothies, juices, masala paste, chutney, powdered masala in no time. 350 Watts 2 Multipurpose jars 1 Sipper lid 2 Extra lids for storage
Warranty: 1 year warranty provided by the manufacturer from date of purchase.
Pros: Transparent Jars Sharp Blades Grinds small amount masala faster Cons: This model is not suitable for wet grinding purpose like making Idli batter etc. Slightly complicated blades while washing we need to use a toothbrush. Manual can be provided what to grind and what not to grind. Short cord / electrical outlet Price 3195/- Product Listed on: TTK Website, Amazon, Flipkart... For more info and queries Prestige: https://www.prestigesmartkitchen.com/prestige-express-mixer-grinder-pex-2-0
Ingredients: 250 Grams Pineapple (Peeled and cubed) 1 Cup Fresh Coconut 2 Green Chilies Slit 5 Sprigs Curry Leaves 1/4 Tsp Asafoetida 3 Tbsp Sugar 3 Dried Red Chilies 1 Tsp Coriander Seeds or Powder 1/2 Tsp Turmeric Powder 1/2 Inch Ginger (Wash and Peeled) 10 Seeds Fenugreek 1/2 Tsp Cumin Seeds 1 Tsp Mustard Seeds Salt as per taste 2 Tbsp Coconut Oil...
Method: Using small mixer grinder add the ingredients for masala paste...ginger, coriander seeds, cumin, fenugreek, dried red chilies, two sprigs curry leaves, and 1/4 cup fresh coconut. Grind all the ingredients to form a coarse paste. Add 1/4 cup water and grind to form a silky smooth masala paste...reserve. Using the juicer jar, add the fresh coconut and 1 cup warm water, grind and form a smooth paste. Using a sieve strain the ground coconut and extract coconut milk we would require 1 cup thick coconut milk extract.
Heat a wok on medium flame with 2 tbsp coconut oil. Add mustard seeds, curry leaves and asafoetida allow to splutter. Add slit green chilies and the ground masala paste. Add 1/4 cup of water to the masala paste and allow to boil. Stir the masala paste occasionally. Once the oil surfaces on the sides, add the cubed pineapple. Add sugar and salt as per taste cook the pineapple for 5 minutes on medium flame. Place the flame setting on the lowest mode and add the coconut milk stir gently allow to boil and reduce. Once the oil surfaces on the curry serve hot with chapathi, rice, biryani or pulao...Enjoy 😉
