Rasovara The Royal Kitchen @UB-City Bengaluru

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I was invited by Mirah Hospitality & Food Solutions Pvt Ltd for the launch of Rasovara which is located at UB-City Bengaluru. Rasovara serves traditional Gujarati and Rajasthani  gourmet meals. The Royal Indian meal is truly an exotic vegetarian, gourmet affaire. Me being a die hard fan of non vegetarian food, I totally enjoyed every bite from the royal thali.

Stepping up a notch Rasovara has kept the traditions alive  starting from welcoming every guest the traditional way with chandan ka teeka  and aarthi what a princely welcome, these traditions are long forgotten in a modern setting. Once seated the captain gently placed  the menu printed on the scroll which features traditional  Gujarat. Kansa Thali priced at 750/- inclusive of taxes. You can most certainly customize the thali as per your choice. No dish is repeated in a month! A-la-carte is available from 3 PM to 6 PM must try dishes are pav bhaji fondue and pani puri shots.

Scroll Menu...

Our experience at Rasovara was broken into three courses. Starting of with wide range of appetizers then a hearty main course followed by desserts.

Khus Sabja Drink

The Appetizers:

we began our feast with a refreshing khus and sabja drink. then came the perfectly steamed rainbow dhokla, followed by pani puri shot, Dahi vada and cold Maharaja Lassi!

Followed by Kulfi dhokla which was a paneer stuffed spring roll, Bread roll, Makai/corn pattice, Hara bhara kabab with mrichi chutney, palak muthiya with khadi.

 Kulfi dhokla, Bread roll, Makai/corn pattice, Hara bhara kabab, palak muthiya

Dahi Vada

Pani Puri Shots...

Rainbow Dhokla

The starters were pretty good. no comments everything was presented beautifully bite size starters were quite filling.

The Royal Thali 

First they served us ‘Kutchhi Beer’(Chhaas ) quite refreshing with loads of carom seeds. next up was Daal Baati Churma , Gatte Ki Subzi and Rotla.

Kulhad Ki Biryani

‘Kutchhi Beer’(Chhaas ) 

Dhal Baati aur Churma

The dhal baati was yum it was served with ghee. I was not a big fan of churma. Gatte ki subzi was okay needed more heat. rotlas were good.

varieties of Indian breads are served to go with...Dal and Kadhhi we enjoyed the pulkas with ghee and makhani. surti undhiyo was good along with roti.

The Biryani was prepared and dum cooked in a mug for individual serving was served along with raita. the rice was cooked to perfection caramelized onions on top was good. I liked the biryani with chilly garlic pickle.

The Royal Thali.

The Sweet Endings

We started with Rasovara special Jalebi with rabri and Malpua were too good. followed by seviyan kheer was loaded with nuts was mildly sweet tasted good. best among the lot were chocolate samosa and cham cham finally we finished with paan.

Chocolate Samosa

Seviyan Kheer

Malpua..

Here are some clicks which we liked from the a-la-carte menu.

Vada Pav..

Pav Bhaji Fondue.

Rajdhani's Rasovara is keeping in tune with changing tastes and trends, particularly of the younger generation, The food is delicious not over powering and well presented. we had an enjoyable meal. Staff are friendly and helpful. the  ambiance and food is superb. If you love authentic Indian cuisine then you must come here.

My Score:

Ambiance: 4

Service: 4.5

Food: 5

Value for money: 4

Rasovara The Royal Kitchen

Level 2 UB City vithal Mallya Road
Bangalore, India
PH: 080-4173 8968

http://rajdhani.co.in/rasovara.html
https://www.facebook.com/pages/Rasovara-The-Royal-Kitchen

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L'APERITIVO HAPPY HOUR @ SERAFINA KORAMANGALA BENGALURU

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Serafina which is located at Koramangala Bengaluru, is not just another Italian restaurant. The Restaurant offers Traditional Italian Khanna on a budget they prepare wonderful salads and stone grilled thin crust pizza's. 2 course meal costs 400/-  and 3 course meal at 500/- per person. Open 12 noon till 11 p.m.

Serafina is hosting Aperitivo Time 4-7 PM. There are discounts on Beer Buckets, Sangria Pitchers, Cocktail Pitchers and more. All served with surprise gourmet nibbles! Valid from 4 Nov, 2014 To Tue, 3 Feb, 2015

I was invited to Serafina for Aperitivo. What is Aperitivo?  A pre-dinner drink where people in  italy  meet after work socialize, relax, and nibble as dinner approaches or is overlooked altogether. 

Aperitivo is more popular in northern Italy, The Happy Hour offers wide range of salads, cured meats, cheese, bruschettas, cocktails and so on. The Produce meats veggies cheese are pretty good what ever they serve is of high quality. 

My review is posted on Zomato please click here to view.

Serafina has incorporated mixture of  rustic and modern interiors making it a cosy place to dine. Exposed brick walls, Murals created by an Italian artist, Hard wood floors and cushioned dark wood furniture's infuses character and rustic charm in this space. 

Ample seating offers relaxed patio seating overlooking a well stocked bar, two level formal dining area and a secret terrace seating arrangement. A well stocked bar is a prefect place to unwind with a few cold ones. Neatly maintained space, and most importantly the staff being really friendly and attentive truly impressed me.

Best picks from the Aperitivo menu I tasted and recommend, White Wine Thyme Sangria, Beans and Grains, Melanzane Parmigiano Fritters, Sausage Pizza Rolls, Chicken Winglets, Pizza Primavera, A Monk’s Sin.

White Wine Thyme Sangria

Negroni

Campari Spritz

Beans and Grains - in a rustic Italian salad with tomatoes and onion

Insalate Rinforzo - traditional Neapolitan Christmas-Eve cold salad of pickled cauliflower, olives, pickled peppers and capers

Herb Marinated Olives - Green, Black and Kalamata olives with garlic

Caprese Skewers - Fresh Buffalo Mozzarella, Cherry Tomato and Basil

Melanzane Parmigiano Fritters - Fried aubergine, mozzarella and tomato squares

Sausage Pizza Rolls - Hand stretched pizza dough, rolled with garlic pork sausages and broccoli

Veg Pizza Rolls - Hand stretched pizza dough, rolled with zucchini, cherry tomatoes, Mozzarella and fresh oregano

Cheese Platter - Parmigiano Reggiano, Smoked Scarmoza, Provolone Piccante, Gorgonzola Dolce, Pecorio Romano accompanied with Balsamic reduction, wine poached pear, onion crackers, candied walnuts, olives and fig pate

Salumi Platter - Prosciutto di Parma, Mortadella and Speck, accompanied by buffalo mozzarella, Kalamata olives, fried bread

Chicken Winglets - Marinated, spiced winglets, pan-fried

Gamberi Fritti - Shrimp Popcorn

Mozzarella in a Carriage - Fried Gooey Mozzarella Sandwiches

Crispy Onion Rings

Citrus Salad - mixed greens, orange, slow roasted tomatoes, raisins, Greek feta

Pizza Primavera - Hand stretched base, baked on a stone-hearth with fresh tomato, fresh buffalo mozzarella and garden vegetables

A Monk’s Sin - Dark Rum, Chocolate Ganache, Banana and whip

http://serafinablr.com/

80 Feet Road, 4th Block, Koramangala, Bangalore
080 49652859

Khoya Gulab Jamuns

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I had this insane sweet tooth and wanted hot gulab jamuns that mom used to prepare during winter without wasting a minute I prepared jamuns for me with whatever ingredients I could get hold of. They turned out really good and wanted to share my recipe with you guys. Gulab Jamuns is an ultimate dessert that every Indian craves. I've improvised the recipe and made it very easy to prepare. These jamuns double in volume and are soft, I will be posting ammas gulab jamun recipe soon.

Ingredients:

200 Grams Khova/Khoya(milk solids)

4 Pods Cardamom

1 1/2 Cups Self Raising Flour

2 1/2 Cups Sugar

3 Tbsp Suji/Fine Semolina(bombay/chirotti rawa)

A pinch of yellow color

Rose or kewra essence (optional)

3 Cups Water

Method:

• Make sure the khova is in room temperature. start by adding the khova in a mixing bowl crumble and knead a bit there should not be any lumps in the khova.
• Add the suji and maida little at a time and incorporate until crumbly texture.
• Sprinkle little water at a time and knead until soft dough cover and allow to rest for 30 minutes.
• Add the 3 cups of water to a heavy bottom pot and bring to a rapid boil add sugar and cardamom pods allow the sugar to melt and the water consistency to reduce a bit once the sugar syrup is done add food color stir and remove from flame.
• Take small portions of the dough and create even roundels.
• Heat equal amount of ghee and oil on medium flame gently drop the jamuns one by one in hot oil do not over crowd the jamuns fry 5 to 6 at a time keep tossing and fry.
• In 2 minutes the volume of jamuns will double keep tossing and frying for 3 minutes once the jamuns turn even golden colour drain the excess oil and place over a tissue paper repeat the process and fry all the jamuns.
• Once the sugar syrup is cooled add the jamuns to the syrup and allow to soak over night.
• The Jamuns will soak up all the syrup and will taste real good next day garnish with nuts and colored coconut and serve. If you prefer hot jamuns heat it a bit in microwave and serve hot...Enjoy...:)

In case you dont find self raising flour use all purpose flour(maida) + 1/4 tsp cooking soda.

Please do not copy content and pics from vidyascooking. Thank you so much for visiting. Happy cooking.