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Lady Baga a goan shack themed restaurant situated in upscale location on Lavelle road Bengaluru, is a must visit. This charming and relaxing shack transports you to goa instantly, pick and choose cane chairs or sofas, its just the right place for breakfast, lunch or dinner. Recently Chefs at Lady baga have curated a new goan shack menu, I was hosted for the tasting. The menu consists variety of both veg and nonveg options.
From an extensive drink menu I chose Frishermans Tonic which seemed apt for the setting. sparkling kokum juice spiked with gin, crushed curry leaves and hint of lime juice was truly refreshing and perfect start.
We started our tasting with Konkan Vegetable Cutlet- Mix veg and potato cutlet with Goan masala; crumb fried and served with mint chutney.
Sungta Maria- Goan style masala prawns on fried toast.
Rissois Vedre- D shaped baby crepe stuffed with a spicy cilantro, mint, cheese, carrot and corn filling, crusted with panko and sesame.
I got tempted with my friends order and tasted this kiwi smoothie it was so thick and creamy I had to order it, smoothies are must try here portion size is huge really satisfying.
Wild Mushroom Vol-Au-Vent- Porcini, shiitake, morel and button mushrooms in a creamy truffle sauce. Served in a flaky puff.
Crispy Anchovies- Crispy anchovies tossed in a balchao sauce.
Rissois Prawn- D shaped baby crepe stuffed with a balchao shrimp filling and crusted with panko.
Lemon Butter Garlic Prawn
Chicken Guisado- Spicy and tangy chicken drumsticks cooked in their own marinade and grilled.
Lemon Butter Garlic Calamari
Kale and Quinoa Salad- Kale, Quinoa, Seasonal fresh fruit and pimentos tossed in a honey lemon dressing and sprinkled with homemade granola mix.
Father Lorenzos Chorizo- Spicy Goan sausages tossed with onions, chilli and peppers in Goan House- spice mix. Served with pao.
Goan Prawn Curry Served with Steam Cooked Rice. Coconut milk and chilly based curry tempered with curry leaves and secret spices.
Serradura- A Portuguese inspired toffee and cream dessert layered with tea biscuit.
Bibinca- A traditional multi-layered Goan dessert; served warm with vanilla ice cream.
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Overall enjoyed the tasting the new menu is tastefully put together. Ample two level seating neatly maintained space. My picks from tasting were Sungta Maria, Rissois Prawn, Goan Prawn Curry and Chorizo- Spicy Goan sausages with pav buns. Price range: ₹1,400 for two people (approx.) with alcohol Exclusive of applicable taxes and charges, if any.
Lovely combination of seasonal fruits combined with a special masala, chutney and dried fruits it is truly a treat as lunch or dessert served after lunch. Do you know mixed fruits are one among 15 most important hydrating diets during summer. Street food vendors or fruit vendors across India will surely have this chaat ready by lunch time 😊
Ingredients: Fruits of choice serving for 4 ( 2 Bananas, 4 Slices Pineapple, 1 Apple, 1 Pomegranate, 2 Oranges, 1 Guava) we can also add pears, chikoo and papaya depending on season and availability. 1/4 Cup Seedless PreservedDates (Optional) 1/4 Tsp Cumin 1/2 Tsp Fennel 1/2 Tsp Pepper Corns 3 Pods Cardamom 1/4 Tsp Black Salt Powder or 2 Small Pieces Black Salt 1 Tbsp Coriander Chutney Click here for Recipe 1 Tbsp Sweet Tamarind Chutney Click here for Recipe 1 Tbsp Chilly Flakes 1 Lime Juice 1/2 Tsp Chaat Masala Honey or Sugar (Optional)
Method: Using a mortar and pestle pound and coarse grind the fennel, cumin, black salt, cardamom and peppercorns. Discard the cardamom skin which can also be used in masala chai.
First Wash, peel and prep the fruits which will not discolor immediately after chopping just before serving chop and add banana and apples as both the fruits tends to discolor once chopped. 1. Peel the orange, remove fiber white outer skin then open each segment orange and reserve only the orange supreme or flesh. Discard all the fibers. 2. Wash and remove the stem portion of guava chop into bite size cubes. 3. Chop pine apple slices into bite size cubes. 4. Peel the pomegranate reserve the seeds. Just before serving core the apple and chop the banana. 5. Wash and core the apple chop into bite size cubes. 6. Peel and chop the banana. Add all the prepped and chopped fruits to a large mixing bowl.
Start adding all the masalas and chutney to the fruit. Add 1 tbsp of the coarse crushed masala followed by the coriander and tamarind chutney. Sprinkle chaat masala, chilly flakes and mix all the ingredients.
Just before serving squeeze in lime juice. Divide and serve equal portion of fruit in plate garnish with dates or raisins sprinkle chaat masala and serve right away...Enjoy😍
Aloo chaat has always been a favorite winter snack. Street hawkers in south have various names for this dish some call it Bombay, Delhi aloo or chutney. Right season to find these baby potatoes for this recipe are from December to March all root vegetables are in abundance and very tasty.
Ingredients: 500 Grams Aloo or Baby Potatoes 1 Tbsp Cumin Seeds 1 Tbsp Fennel Seeds One Small Piece Black Salt or 1/4 Tsp Black Salt Powder 1 Tbsp Chilly Flakes or Chilly Powder 1 Tbsp Chaat Masala Coriander Chutney Click for Recipe Tamarind Chutney Click for Recipe 1 Pomegranate Seeds 1 Onion (Finely Chopped) Fist Full Coriander (Finely Chopped) 1 Lime Juice Oil for frying Salt and Pepper Powder as per taste...
When ever I find good quality baby potatoes I tend to par boil and store it in a airtight container refrigerated until use. We can also freeze these potatoes till use if its par boiled.
Method: Wash the potatoes properly. I normally soak a batch of potatoes in water for 15 which helps to remove excess dirt/mud then rinse it thrice before cooking.
Check the potatoes once before cooking. Chop into halfs or quarters depending on size of the potato. Bring 4 Cups water to rapid boil add 1 tbsp coarse salt. Reduce the flame to medium high gently drop the prepped up potatoes allow to cook on medium flame. Cook the potatoes for 10 to 15 minutes until the center of the vegetable is tender yet firm. Remove the cooked potatoes from flame rinse in cold water to stop cooking further. Drain excess water in a colander before storing in airtight container always refrigerate after cooking.
Using a mortar and pestle crush the fennel, cumin and blacksalt until coarse. this is a special masala used by chaat houses and street hawkers. Heat 1 1/2 Cups oil in a heavy bottom wok bring the oil to smoking temperature on low flame. Once the oil reaches smoking point gently drop 1 cup potatoes to the oil and fry on medium to low flame for 5 minutes. Gently keep tossing from side to side ensuring all potatoes turn crispy evenly. Finally place on high and fry the potatoes till golden brown in color drain excess oil and spread on a paper towel to drain excess oil. make sure to prepare chaat while the potatoes are still hot and crispy. Fry the second batch of potatoes while your preparing chaat with all ready fried potato.
Lets assemble: In a large mixing bowl add the fried aloo followed by the coriander and tamarind chutney, coarse ground fennel powder, 1/4 Tsp chaat masala, chilly flakes or chilly powder, lime juice, salt and pepper powder as per taste mix all the ingredients till well coated. Serve the potato in a serving platter or plate garnish with chopped onion, pomegranate seeds, coriander leaves, sev and lime juice...Serve hot...Enjoy😉
I was recently invited by the Belgian Waffle Factory for a tasting session. Belgian waffle factory is nestled amidst culture rich hub on Brigade road, Bengaluru. Surrounded by colleges, charming cafes, micro brews, restaurants, huge shopping city center and parks. This dessert place is truly a fantastic addition to our culture, menu consists of best sellers, create your own waffle, bubble waffle wraps, small snack menu offering fries, cheese bites and nachos. The overall concept is a QSR dessert option after a huge meal or a quick snacking option at an affordable price.
We started our tasting with a Waffle named Sin. Base was a crispy and fluffy chocolate waffle, sandwiched with generous nutella inside, smothered with milk chocolate sauce outside and garnished with chocolate chips.
Every bite of this waffle was so rich no wonder its their best seller. I loved the waffle for its warm yet crispy texture and the over dose of chocolate.
One can binge on various delicacies but the craving for a dessert is always there. This chocolate waffle truly curbs the craving and hits the spot. We loved every bite of this waffle.
Up Next was the red velvet waffle with cream cheese. This waffle was surely a contrast compared to the overdosed chocolate waffle.
Although the waffle itself has chocolate the cream cheese filling and fluffy yet slightly sour texture was worth every bite.
They offered us chilly nachos to cleanse our taste palate. This was again a very nice addition to their menu and must try if you visit.
The most awaited bubble wrap waffle which was on my wish list. I have seen so many instagram pics and facebook posts about this bubble wrap waffle but never really knew it was avaiable in Bengaluru.
The bubble waffle which looks fluffy and crispy is very difficult to finish by one person. The waffle iron is in a honeycomb pattern which results in crispy edges and chewy bubbles. Entire waffle has a overdose of chocholate inside topped with whipped cream, scoop of icecream and kitkat.
The end result of this waffle is excellent provided if you have not tasted other waffles from the menu. I would call this a dessert meal on its own. My suggestion is to choose more fruit toppings along with the ice cream and chocolate.
Over all the waffles were well made. All waffles are 100% Vegetarian not vegan. The special waffle batter with a hint of sour content added to flavor and taste. Endless options for toppings and filling. Belgian waffle is also located in vasanthnagar all offerings are priced reasonably must visit if your in the location.
