Parsi Food Festival @Mövenpick Hotel & Spa Bangalore

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Mövenpick Hotel and Spa Bangalore is located 115 Gokula Extension, HMT Road (near BEL Circle) | 560054  Bangalore | India. Phone: +91 80 4300 1000 Email: hotel.bangalore@moevenpick.com

I was invited by Mövenpick team for their ongoing Parsi food festival. I was totally excited and hoping to see a lot of parsi dishes on the menu. After I reached and glanced the spread the huge buffet consisted with only few Parsi dishes. I was bit disappointed with the set up some dishes in the buffet was a contrast to what they were serving many dishes were clashing and did not go well at all. The entire Parsi food festival was not working...for me/other food bloggers...

There were few dishes I totally enjoyed and did go for second round and I will totally recommend the desserts here its all fresh and very tasty...

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Ambiance: The seating is spread across the live kitchen and buffet. The vibe from the busy kitchen is electrifying chefs are constantly preparing grills, rotis, a la carte orders, and refilling the buffet...Its a live show on its own...Service was okay not to good not to bad...

It was on a busy saturday afternoon that we headed to the venue for lunch. The Parsi buffet consisted of 2 grills for starters, 1 veg + 1 nonveg curry for roti, Mutton salana  for Biryani. The rest of the buffet was a mixture of Southindian, Northindian and European dishes the entire spread was unlimited...

Fresh Lime Soda

Ginger Ale

Bread Basket

Chicken Grill and Mahi fish kabab

The chicken grill was really tasty mahi fish was bit dry needed more spice was okay with chutney the grill tasted super with ginger ale...it seems the parsi love their ginger ale this was again news for me...

Dahi no gos - Lamb curry in yogurt

Browne rice - parsi pulao

The brown rice and mutton curry was awesome loved the combo i had to go for second serving. the meat was bit tough but tasted really good...

Gaam no Patio - Parsi Fish Preparation

This dish was a complete fail the seasoning was not right the fish was still having that fishy smell this dish was really unpleasant..

Chana Ni Dar 

Stir Fried Vegetables

Papeta ne Sekhta hi seenah - Potato and Drumstick Masala

Tandoori Roti

The channa, drumstick curry and stir fried veggies was a basic curry dish served with roti I liked all the 3 dishes was expecting more parsi dishes on the menu like mutton dhansak, berry pulao, mutton salli, chicken cutlets the parsis are know for such yummy dishes I wish to see more parsi dishes on the menu...

My Plate

Desserts

Mango ice cream with toppings..

The dessert were superb I loved the caramel custard, baked yogurt and mousse cake..The review about parsi food was my own honest opinion even if we ate one dish from the spread it should have an impact there was some thing missing in the grandeur since this was my second buffet here i will have to explore more at movenpick...

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Mutton Samosa Video Recipe

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Mini Melt in your Mouth Mutton Samosa's are my Dad's favorite and most requested snack/meal. I prepare many different variation sometime I  would prepare these samosa just as it is with out peas or cashews...normally amma would add boiled and crumbled potatoes to the meat...third variation we love is with cheese its gooey very tasty...If you want to add cheese make sure to add extra chilly for heat as the heat level in the meat will reduce..

Ingredients:

500 Grams Mutton or Chicken Keema (I've used mutton keema for this recipe)

1 Onion Fist, Full Mint and Coriander, 4 to 5 Chilies, Finely Chopped

1 Tbsp Chilly Powder, 1/2 Tsp Garam Masala, 1/2 Tsp Turmeric Powder

1/2 Tsp Ginger and Garlic Paste

1/2 Cup Green Peas

10 Cashews 

2 Tbsp Ghee

Salt as per taste..

Oil for Frying

For Samosa Masala:

3 Dried Red Chilies, 1/2 Tsp Pepper Corns, 1/2 Tsp Cumin Seeds, 1 Tbsp Coriander Seeds, 1 Tbsp Anardana(dried pomegranate seeds)

For Samosa Dough:

2 Cups Maida/all purpose flour, 2 Tbsp Ghee, 1 Tsp Nigella seeds Salt as per taste..

• Heat a wok on low to medium flame Dry Roast: 3 Dried Red Chilies, 1/2 Tsp Pepper Corns, 1/2 Tsp Cumin Seeds, 1 Tbsp Coriander Seeds, 1 Tbsp Anardana(dried pomegranate seeds)
• Once the spices splutter and you start getting aromatic flavor remove from flame transfer the spices on a paper or plate allow to cool.
• Add the spices to a mixer jar and grind to form a powder...

• Prepare a Dough: In a mixing bowl add 2 Cups Maida/all purpose flour, 2 Tbsp Ghee, 1 Tsp Nigella seeds Salt as per taste...Sprinkle water and knead to form a tight dough..
• Once the dough is formed cover and allow to rest for an hours time..

• Prepare the Filling: Wash the meat allow all the moisture to drain in the colander.
• Heat a wok on medium flame add ghee once the ghee is hot add ginger and garlic paste fry a bit till raw flavor has gone. Add finely chopped onion chillies mint and coriander fry till onion trun transparent.
• Add the meat to the onions add chilly powder, garam masala and turmeric also add salt fry all the ingredients till the meat releases moisture..
• Add the peas and 1/2 cup water cover and cook on low flame or until the meat is almost done.
• Add cashews and 1 tbsp of the samosa masala check for salt add if needed cook further until there is no moisture in the meat.

• Prepare Samosa: Take a lime size dough roundel dip in a small amount of oil roll out on a clean surface. using a tiffin box lid cut into equal rounds.
• Cut the rounds into halves. Take the semi circle dough join both ends to create a cone. Place the created cone in the cup of your left hand...fill the cone with meat mixture cover the flap and seal the edges..
• Heat oil in a wok gently drop the samosa in hot oil and fry till golden brown on low flame..Once the samosas turn crispy and golden brown in color drain the oil and serve hot with chutney or sauce...Enjoy...:)

Do try the Recipe and Post your comments here or on Youtube. Thank you so much for visiting my space. Please do not copy any content and pics without written permission contact me via: vidyascooking@gmail.com 

The New Menu @Mangotree Bistrobar-Indiranagar Bangalore

Mango tree bistrobar is located at No.32, 12th Main Junction, 80 Feet Road, Indiranagar, Bangalore. I was invited for new menu tasting session. The New Menu is a mixture of fusion, Thai and Pan Asian Cuisine.

Ambiance has not changed since my last visit the semi indoor/outdoor seating over looks a busy Indiranagar, comfy cushioned chairs well stocked bar serves innovative and refreshing cocktails...

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Must try dishes here are the soups, thai curry, fish/prawns and sticky mango rice. Service is awesome. The dishes we tasted were spicy thai chicken wrap, tempura baby corn, pepper prawns, kung pao fish, pad thai, thai green curry and sticky mango rice...They've also come up with new and innovative cocktails which was totally refreshing and very tasty..

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For More info Visit Mango Tree Bistrobar Website http://www.hslgourmethouse.com/

Raw Mango and Basil Cocktail..

The raw mango and basil cocktail was vodka based the flavors were awesome hint of ginger and spicy chilly was superb I loved this tangy and refreshing cocktail..

Clementine Surprise...

Clementine surprise was a orange, coconut and white rum based cocktail. The serving itself was innovative the drink was served in a paper bag topped with spicy potato chips..

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Spicy Thai Basil Chicken Wraps.. San Choy Boa...

The starters spicy thai chicken wraps was super spicy and very tasty the flavors from thai basil was awesome this was a healthy starter option. Baby corn tempura was little bland for me loved the wasabi mayo. Garlic pepper prawns was super tasty it was missing a dipping sauce would've loved some wasabi mayo or a garlic aioli...

Baby Corn Tempura with Wasabi Mayo..

 Pepper Prawns...

Kung Pao Fish...

For the mains the kungpoa fish was really tasty the batter fried basa fish was tossed with a tamarind garlic sweet and sour sauce it was spicy and very tasty. Tofu Pad thai and vegetable green curry with jasmine rice was super good addition for vegetarians...

Pad Thai...

Thai Vegetable Green Curry With Jasmine Rice...

Sticky Pandan Coconut Rice With Sweet Mango..

Sticky rice with mango was super little bit extra coconut cream on top would've been superb...Over all loved the new menu. My picks from the new menu was mango and basil cocktail, thai green curry, garlic pepper prawns and pad thai...concluding my blog post with few candid clicks...

Follow Mango tree Bistrobar on FB https://www.facebook.com/MangoTreeBistroBar.Bangalore?fref=ts

For Reservations call 080 49653249

Poori (Fried Bread) Recipe

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Poori is a famous fried bread served with gravy and many curries. Be it dinner or lunch we enjoy this flaky fried bread with a potato curry, coconut chutney or chicken curry this is a must try recipe for monsoon...

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To Prepare Poori: Sieve maida (all purpose flour) and wheat flour...

This is a must follow step to achive fluffy, crisp and puffy poori's.

In a mixing bowl add 2 cups maida and 1 cup wheat flour combine both the flour.

Add salt 1/4 Tsp mix all ingredients well.

Add water little by little and knead the dough. The dough should not be tight nor very loose form a semi tight and springy dough...add 2 tbsp of oil and knead the dough till smooth and springy.

For best results prepare and refrigerate dough overnight..

Take golf ball size portion of the dough dip in flour and roll out to 1/8 inch thick sheet using a tiffinbox lid or a cutter cut the poori into uniform size.

Heat oil in a wok gently drop the poori in oil and fry till both sides turn golden brown drain the excess oil and place on paper towel serve hot with chicken curry...Enjoy...:) 

Few Suggestions to serve with fluffy poori chicken curry 2 ways, vegetable korma and chole masala...

Recipe for aloo palya 

Vegetable Korma

Green Chicken Curry

Channa Masala

Military Chicken Curry

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