Category: Culture

Indian Arts
India, our motherland is known for its culture and customs. We have a very colorful and rich heritage. Our country is the birthplace of various arts which are famous and celebrated all over the world. Indian artists are famous all over the world. We should be proud to have such unique talents with us. Here is an introduction to the bountiful and beautiful arts which were and still are practiced in India.
1. Sculptures
  
  Sculpturing is a rich art found from as early as 2^nd century BC. The group of Ajanta caves has become a world heritage site just because of its intricate and traditional sculptures. Buddha’s preaching and day-to-day life depictions were the most common subjects to sculpt. Idols of God are sculpted even now in India.
2. Jewelry
  
  With a legacy continuing for 5000 years, Indian jewelry is in demand all over the world because of the royal designs and meticulous efforts of Indian designers over the millennia. Pearls, precious and semi-precious stones, gold, silver and many other metals find a place in the designs.
3. Fresco
  
  The most famous and intriguing Indian frescos of medieval period are found at the overhanging rocks of Bagh, Ellora, Ajanta and Sittanavasal caves. Kerala mural painting is another form of fresco which can be found at sites like Pundarikapuram, Ettumanoor and Aymanam for instance.
4. Tribal arts
  
  Puranic deities, lifestyle, beliefs and rituals are the inspiration behind tribal arts such as pot-making, weaving, jewelry, dance, paintings, music, sculptures and textiles. There are various tribes in every state of India. Each of them has its own history and related art forms.
5. Folk dances
  
  Folk dance is a way of expressing happiness for arrival of seasons, weddings, births etc. Colorful and flamboyant costumes along with folk music and instruments make up the essence of Indian folk dances. Some well-known examples are Bhangra, Gidda, Jhumar, Garba, Dandiya, Lejim etc.
6. Classical dances
  
  There are seven main traditional classical dances known but a few new ones like Andhra Natyam are also counted along with the main seven now. The seven main classical dances are Bharatnatyam (Tamil Nadu), Odyssey (Orissa), Kathak (Uttar Pradesh), Kuchipudi (Andhra Pradesh), Mohiniattam (Kerala), Kathakali (Kerala) and Manipuri (Manipur).
7. Mehendi:
  
  Any wedding ceremony is incomplete without Mehendi. A green paste is made from Henna leaves and is applied on the palms and feet of women. Once the paste dries on the skin, it leaves a reddish-orange color and is hence, believed to be a decorative art.
8. Rangoli
  
  Rangoli, also known as Alpana, is a traditional art which is known to have originated when Lord Rama returned to Ayodhya after defeating Ravana. It is a sign of welcome to happiness and prosperity. Rangoli is used to decorate the house front during various festivals, especially Diwali.
9. Martial arts
  
  The origin of martial arts in India is traced back to the age of Mahabharata where swords, bows and arrows etc were used as weapons of war. Today, 8 martial arts exist in India which are as follows- Kalaripayattu, Silambam, Gatka, Mushti Yuddha, Thangta, Lathi, Mardani khel and Pari khanda.
10. Miniature painting
  
  It has actually come to India via Persian artists invited by Mughal kings in 16^th century. It soon became renowned and appreciated because of its modern approach. Portraits of loved ones, plants, animals and nature were the key elements of these paintings.
11. Music- Carnatik and Hindustani
  
  Indian music being a combination of folk and modern music, its backbone is formed by classical music of two types which even today hold a special place in every culturally aware person’s heart. The Carnatik music is native to Southern part of India and it focuses on vocal music while Hindustani music is native to the northern part and believed to be influenced by Islamic and Persian traditions.
12. Literature
  
  22 languages spoken in India are officially recognized and literature in many of these languages has continued to exist in written and spoken form through the centuries. The sacred Geeta, Vedas, Arthshastra, Ramayana, Mahabharata, Vastu shastra are a few literary works to mention. Rabindranath Tagore received a Nobel prize for literature.
13. Architecture
  
  One of the most ancient civilizations of the world, Indus Valley civilization emerged in India. The evidences of existence of planned cities, places of worship, community centers have been found. Later, the Dravids, Aryans, Mughals and later population strengthened the art of architecture in India further. Pre-historic buildings such as Qutub Minar, Char Minar, Bibi ka Makbara, Taj Mahal are proofs of the intellectual concepts of architecture which existed even then.
14. Cinema
  
  the Indian film industry is the second largest in the world. Films in various languages are produced every now and then. Its gaining popularity all over the world for its entertainment quotient. The Bombay Hindi film industry is called ‘Bollywood’. Tollywood (Telugu) , Kollywood (Tamil) , Sandalwood (Kannada) are the other major Indian film industries after Bollywood.
15. Painting
  
  The earliest paintings in India are older than 5500 BC, found on the rocks of Bhimbetka caves. The carved pillars and stupas at various places such as Ajanta, Ellora are great illustrations of Indian paintings. The colors used to be derived from various minerals.
June 15, 2014
Turmeric For Tendonitis

Tendon is the structure in the body that connects your muscle to the bony attachment. It is tough yet flexible band of fibrous tissue. When functioning normally,these tendons slide easily and smoothly as the muscle contracts.
Sometimes, the tendons get swelled up due to several reasons and the normal gliding movement of the tendon is impaired and the movement will become difficult.This very condition i.e. inflammation of tendons is referred to as Tendonitis. It is also called as jumper’s knee, swimmer’s shoulder or tennis elbow.
Tendonitis is most often an overused injury. It often occurs when people begin a new activity or exercise that causes a tendon to become irritated. It can be a result of an injury, repetitive movement, aging or a disease, such as rheumatoid arthritis. This problem is most common in the age of 40-60 year range. Occasionally, there is an anatomical cause too. If the tendon does not have smooth path to glide along, it is more likely to become inflamed. But these are some of the unusual situations.
Tendonitis is always diagnosed on physical examination. Consistent findings with tendonitis includes:

Tenderness directly over the tendon
Swelling of the tendon
Pain with movement of tendons
The pain increases on moving the injured area

TURMERIC FOR TENDONITIS:
Tendons the tough cord of fibrous tissue that join muscles to bone are essential for movement because they transfer the force of muscle contraction to bones. Tendonitis is a form of tendon inflammation that causes pain and tenderness close to joints, and is common in knee, elbow, shoulder, hips and wrist.
The global incidence rate of tendonitis is on a increase with increase in aging. In 2002, there were an estimated 232,000 Achilles tendon sports injury in U.S.
However,a derivative of the Indian curry spice turmeric hopes to offer a new treatment for the sufferers of this painful condition of tendonitis.
Curcumin,which gives the turmeric its bright yellow color, could be helpful in treating painful inflammatory conditions, such as tendonitis. According to the researchers at the University of Nottingham in the UK and the Ludwig-Maxmillians university in Munich, Germany studies show that curcumin can be used to suppress biological mechanisms that spark inflammation in tendon diseases.

Dr Ali Mobasheri of the University’s School of Veterinary Medicine and Science, who co-led the research, said: “Our research is not suggesting that curry, turmeric or curcumin are cures for inflammatory conditions such as tendinitis and arthritis. “However, we believe that it could offer scientists an important new lead in the treatment of these painful conditions through nutrition. Further research into curcumin, and chemically-modified versions of it, should be the subject of future investigations and complementary therapies aimed at reducing the use of non-steroidal anti-inflammatory drugs, the only drugs currently available for the treatment of tendinitis and various forms of arthritis.”

Curcumin has an effect on inflammatory reactions by inhibition of signalling molecules known as interleukin. Interleukins are a type of cell signalling protein molecules that can activate a whole series of inflammatory genes by trigerring a ‘dangerous switch’ called NFkB.
Curcumin known for its potent anti-inflammatory properties, The compound has been known to influence more than 700 genes, and it can inhibit both the activity and synthesis of cyclooxygenase-2 (COX-2) and 5-lipooxygenase (5-LOX), as well as other enzymes that have been implicated for inflammation.

DOSAGE:
Turmeric dosage depends on the condition of the sufferer. It is easily accessible as tablet, tincture or in liquid form. The best way to include turmeric for prevention of various diseases is to include it in the daily diet. Taking 250-500 milligrams of turmeric(available in capsules or tablets)three times per day as mentioned on product level helps very much in treating tendonitis.
A usual dose can be made upto 6 capsules per day of 500mg. But if taken with water,take one pill at a time and have enough water to wash down the capsule.

According to a tendonitis patient,
“Taking a heaped tea -spoon of turmeric in a glass of orange juice (after diluting it in a little warm water) two times a day for two months brought down her pain to half the amount she had in the beginning.”,
TIPS FOR INCREASING ABSORPTION OF CURCUMIN:
1. One alternative is to make micro emulsion by combining a tbsp of curcumin with 1-2 egg yolks and a tsp or two of melted coconut oil. Blend it to emulsify the powder.
2. You can also use turmeric liberally in your cooking. Choose a pure turmeric powder rather than a curry powder, as a study has found that curry powder contains little curcumin.
3. Another strategy is to put 1 tbsp of curcumin powder into a quart of boiling water. Its best to drink this water within 4hrs.
PRECAUTIONS WITH TURMERIC:
1. Excess use of turmeric over long periods can cause indigestion, nausea, dizziness or diarrhea.
2. People with diabetes, pregnant women or those with bile duct obstruction or gall stones must avoid turmeric supplements.
3. Turmeric supplements should be avoided with children.
4.Checking about the right dosage of turmeric supplements with your doctor is essential.

June 14, 2014
Beauty of the feast!

World consists of human divided by infinitesimal differences by region, religion, nation, race, caste, color, creed and what not. Things like globalization would be impossible to think of if we would not have been able to find the common binding factor among the differences. India here very well stands for its world known diversity which had stood as one against the tests of time. Apart of being multicultural from the very roots of it, Indians tend to employ these differences to propagate brotherhood among them. Sharing of cultural elements like native food, religious practices, festivals and language has only helped us to bind together. Thinking of food, how many of us really look for what’s in the platter is more than just a meal?

Every culture has their own essence and it can very well be witnessed by their local cuisine. As the saying by Adelle davis goes “We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” holds true when we think of food more than mere nutrition provider. Nowadays food has become an art, there are nutritionists and health inspectors their careers based on the quality of food served to masses. People like Tarla Dalal and Sanjeev Kapoor are superheroes of kitchens in India as they redefined the culinary art altogether and who can miss Masterchef series? They all prove that food is a serious deal and as fine and detailed the fine arts are, same is for the food or culinary arts.

Beauty of food is celebrated in every cuisine around the world like Chinese and Indian food are tangy and spicy where Italian cuisine is comparatively less zesty and prefer involving more of herbs. If we come to think of it, whenever we go to a new place and one of the first things that we look for is food available there. It makes a whole lot of impact on how we perceive that place for the rest of the time. I think that most would agree to the fact that we tend to look for our native flavors in the new region, so goes with the food. How much ever we buy pizzas and subs it won’t suffice the appetite of an Indian living overseas finding tikkas and kebabs.

Food does so much more than calming the hunger; it crosses boundaries of region and religion. In India especially during festivals which occur more than Sundays in the whole year, we have a pre-planned menu set for each one. The cooking of all the sweets gives the real pleasure of an occasion for the mothers in the household and children’s by making sure to consume every bit of them. The sharing of sweets signifies sharing part of happiness that had come with the festivals.

For a culture rich country like ours, food holds more meaning and there are regulations and provisions regarding cuisines in any religion, state e.t.c. Like in a Brahmin household usage of onion and garlic is avoided and in Christianity communion involves having bread and wine (or other substitutes) to represent the body and blood of Jesus Christ. When a dietary practice is preserved by religious dogma it is given additional force, and if observed it tends to promote a balanced diet! It may be one of the reasons behind many of our grandma’s and grandpa’s resistance against diseases and allergies.

Food has many nutrients and a person should contain just the right amount for their age in their meals. Leafy vegetables as we all are very familiar of carries infinite benefits like building up one’s resistance to diseases, helping in one’s “weight management program” more like dieting? They are also known to lower the risk of cardiovascular disease and Type 2 diabetes. Like in all seriousness, vegetables no matter how much we despised them as kids do have a hand over pizzas!

Talking about pizzas, who doesn’t like having a large size ordered along with coke on a Friday? The fact that we had become conscious about our fast food intake is because of the general awareness regarding cholesterol related diseases like obesity, hypertension e.t.c.

Fast foods are source of saturated fats also known as “Bad fats” and are often linked with diseases like cardiovascular and coronary heart diseases as well as stroke. Nowadays many healthy choices regarding even the basic in groceries like flour and edible oils are available in the market. Once in a month or few weeks surrendering to the craving for fast foods is okay I guess, but the fact doesn’t change that dieting and refraining from them is the solution for the above problems. Yes! Exercise! Obesity is another much discussed disorder caused by the negligence of the individual’s choice of meals, caution should be taken where something can appeal to the taste buds doesn’t necessarily goes well with the rest of body. Moreover the skipping of meals in order to “diet” is a pointless thought as we can see an obvious difference visible between men who had his meals and who didn’t, the stark lethargy and dreariness is hard to miss. In the other words, skipping meals over a period of time without regarding with a nutritionist would only make you look like a zombie strolling in workplace out of the series “Walking Dead”!

June 13, 2014
Street Food Made Easy Part-1

They say that temptation was the fall of man. Well, the Bible does anyway. It relates how Eve and Adam gave in to temptation when falsely lured by the Serpent and how they bit into the Forbidden Fruit. Despite being forbidden repeatedly, their greed was predominant. And this small act of temptation signified their fall from God’s grace and the Garden of Eden.
One such similar temptation when it comes to matters of the tummy is street food. It is not gastronomically appropriate for you. In fact, it is every dietitian’s worst nightmare come true. You are highly aware of all these solid facts! And yet you simply can’t stay away from these forbidden delights out on the city streets. Street food just has that certain appeal of its own, you say.
Now what comes to your mind immediately when upon hearing the term ‘street food’? Unhealthy? Unhygienic? Inappropriate? Unfit? Unpalatable? Well, there might just be a way to avoid all of the above terms and also savour these tempting snacks at the same time. How you ask? It’s impossible no longer. If you have the recipe to spruce up these cookeries at hand, you no longer have to worry about any outside problem at all. You can be your own cook and your own critic at the same time! And all while enjoying the comforts of your own little kitchen at home as well. Don’t worry even if you are a beginner at cooking. All you have to do is simply follow the recipes and voila! There you go. You have those mouth-watering and irresistible food items right in front of you all just waiting to be devoured. Now then, we ask. How much better could it honestly get?
What’s the wait up for then? Simply make a note of the following recipes. Close your eyes. And just let your taste buds do the talking. Read on to find out more!

(1) Bhelpuri:

Bhelpuri is a savoury Indian snack, and also a variant of chaat. It is typically prepared by mixing together appropriate portions of puffed rice, vegetables and a tangy tamarind sauce along with a few other ingredients on the side. Bhelpuri is thought to have originated in Gujarat. Thereafter, because of its immense popularity among the mass, the recipe has spread to many other parts of India where it has been modified accordingly to suit local food availability. The Kolkata variant of Bhelpuri is called Jhaal Muri (meaning “spicy puffed rice “). A native Mysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore.

Ingredients:

• Puffed Rice: 2 cups.
• Sev: ½ cup.
• Roasted Masala Chana Dal: ¼ cup.
• Roasted Peanuts: ¼ cup.
• Crisp Puris: 8.
• Onion: 1 medium sized.
• Potatoes: 2 medium sized.
• Green Chillies: 2-3
• Salt: According to taste.
• Green Chutney: ¼ cup.
• Tamarind Chutney: ½ cup.
• Garlic and Red Chilli Chutney: 2 tbsp.
• Lemon Juice: 1 tsp.
• Fresh Coriander Leaves: 10-15.

Preparation:

•Peel the onion and chop finely. Clean the coriander leaves, wash well and then chop finely. Boil the potatoes. Then peel and cut into bite sized pieces. Wash and remove stems. Then finely chop the green chillies.
•Combine the puffed rice, onion, roasted masala chana dal, peanuts, potatoes, green chillies, half of the Sev and toss well in a big mixing bowl. Add four crushed puris and mix further. Add salt according to taste. Add the three chutneys as per your own taste and mix well. Add lemon juice and mix well.
•Garnish with the chopped coriander leaves and the remaining Sev. Serve immediately along with the remaining puris to eat.

Preparation Time: 12-15 minutes.

Serves 4.

(2) Panipuri:

Panipuri (also known as Golgappa, Pani ke Bataashe, Phuchka or Gupchup) is a popular street snack famous all over the countries of India, Pakistan, Bangladesh and Nepal. It basically consists of a round, hollow fried crispy puri which is filled with a mixture of flavored water (“pani”), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one’s mouth in one go. The pleasure lies in being able to swallow it whole and thus, relish the small bite-sized snack as it is meant to be. It is an exceedingly popular street food dish especially in the regions of Mumbai, Kolkata, Delhi and Lucknow in India. The panipuri is said to have originated from the Magadha region of India.

Ingredients:

•Crisp Puffed Puris: 40.
•Date and Tamarind Chutney: 1 ½ cups.

For the filling:

•Boiled Bean Sprouts: 1 cup.
•Boiled Potatoes cut into small pieces: 2 big-sized.
•Black Salt: According to taste.
•Chaat Masala: 1 tsp.

For Pani:

•Fresh Coriander Leaves: 20-25.
•Fresh Mint Leaves: 20-25.
•Green Chilies: 5-6.
•Panipuri Masala: 2 tbsp.
•Dried Mint Powder: 12 tbsp.
•Black Salt: According to taste.
•Salt: According to taste.
•Roasted Cumin Powder: ½ tbsp.
•Lemon Juice: 3 tbsp.
•Boondi: ¼ cup.
•Dry Mango Powder: 2 tsp.

Preparation:

•To make the moong sprout filling, combine all the ingredients in a bowl, toss to mix well and set aside.
•To make the pani, grind the coriander leaves , mint leaves and green chillies to a paste using water as required.
•Transfer the coriander and mint paste into a large bowl, add panipuri masala, dry mango powder, black salt, salt, cumin powder and lemon juice and stir to mix well. Add six cups of water to the above mixture.
•Stir to mix well and put to chill in the refrigerator. While serving, add boondi to the prepared pani and stir.
•Take a puri, break a little of the crust, fill it up with a little moong and potato filling followed up by a half a tablespoon of sweet date and tamarind chutney each.
•Dip the puri in the prepared pani and serve immediately. Similarly, prepare the remaining puris and serve.

Preparation Time: 16-20 minutes.

Serves 4.

Well then, what are you waiting for? These delicious street food items are exceedingly simple to make. Moreover, you can vouch for the food hygiene yourself. We assure that they will surely leave you craving for more. And more.

So, stop slacking! Get snacking!

June 13, 2014
Pulaos
Rice does to a meal, what ornaments do to a woman! An ordinary meal turns into a treat if a little imagination is used in preparation. Rice can be used to prepare a plethora of dishes – biryanis, pulaos, tahirees, stir fried rice and so on.

Pulaos are famous Indian rice dish of Persian origin. It is basically rice sautéed in a little oil or ghee and then cooked along with vegetables. Good quality basmati rice along with Indian herbs and spices are mandatory for this preparation. The rules remains the same; 1 cup of uncooked rice = 3 cups of cooked rice. Also, before cooking, rice must be soaked atleast 30 mins prior to cooking. This not only reduces time for cooking but also ensures that the rice does not stick after it is cooked. Once the pan is covered, cook on very low flame to ensure even cooking

Enough with the rules. Let’s get to the fun part. Some famous and healthy pulao recipes are as these given below.

I. Gobi Matar Paneer Pulao / Cauliflower Pea Cottage Cheese Pulao Serves 4

This variety of rice combines the taste and flavours of three nutritious ingredients with a perfect blend of spices. It is light on the stomach and fine to taste. It can be served with raita or eaten as it is

Ingredients

Basmati rice – 1 cup

Onion – 1 sliced finely

Oil – 2 tbsp

Bay leaf – 1 leaf

Ginger – 1/2″ sliced into juliens

Cloves – 2

Cauliflower – 1 cup medium sized florets

Shelled peas – 1 cup

Paneer – 1 cup

Chilli flakes – 1/4 tsp

Garam masala – 1/2 tsp

Salt – 1 1/2 tsp

Procedure
- In a heavy bottomed pan, fry the cauliflower till golden brown. Remove from oil and soak the excess oil on tissue sheets. Repeat the procedure for the paneer. After frying, soak the paneer in hot salted water to make them soft.
- In the same oil, add the whole spices and onions and fry till golden brown.
- At this stage, add the vegetables and stir lightly. Drain the rice and add to the pan. Stir the rice gently. With 1 cup rice, add 2 cups of water
- Add the powdered spices and boil the mixture.
- On boiling, cover the pan and continue cooking on very low heat for 12-13 mins until the water is completely absorbed and the rice is cooked to perfection.
II. Wadi and Matar Pulao / Pulse rolls and Pea Pulao Serves 4

Urad or any regular dal wadi is used extensively in Indian cookery. These can be innovatively used even in your regular pulaos. Not only does it add to the nutrition in food, but it also makes the dish look truly unique

Ingredients

Basmati rice – 1 cup

Oil – 1 sliced finely

Bayleaf – 1 leaf

Ginger – 1/2″ sliced into juliens

Garlic – 2 cloves

Cloves – 2

Wadi – 3/4 cup

Shelled peas – 1 cup

Cumin seeds – 1 tsp

Brown Cardamom – 2

Salt – 1 1/2 tsp

Procedure
- In a cooker, add I tbsp oil and fry the wadis till golden brown. Remove from oil and soak the excess oil on tissue sheets.
- Add a cup of water and pressure cook for 2-3 mins.
- In a heavy bottomed pan, add oil, the whole spices, ginger and garlic and fry till golden brown.
- At this stage, add the wadis and peas and stir lightly. Drain the rice and add to the pan. Mix gently. For 1 cup rice, add 2 cups of water left after cooking the wadis
- Boil the mixture.
- Cover the pan and cook on very low heat for 8-10 mins until the water is completely absorbed and the rice is cooked to perfection.
III. Kashmiri Pulao Serves 4

Faithful to its name, the dish combines the colours and flavours of the majestic and beautiful state of Kashmir. Enriched with rare and extravagant spices and fruits, this dish is both light on the palette as well as great to taste.

Ingredients

Basmati rice – 1 cup

Onion – 1 sliced finely

Oil – 2 tsp

Bayleaf – 1 leaf

Cinnamon – 1 stick

Cloves – 2

Green cardamom – 2-3

Saffron/ Kesar – few strands

Tinned fruit – 1 cup

Salt – 1 1/2 tsp

Procedure
- In a heavy bottomed pan, add oil, add the whole spices and onions and fry till golden brown.
- At this stage, drain the rice and add to the pan. Mix gently and fry for a while. For 1 cup rice, add 2 cups of water
- Boil the mixture.
- On boiling, cover the pan and continue cooking on very low heat until the water is completely absorbed and the rice is cooked to perfection. Add soaked saffron
- Drain the tinned fruit and mix with the cooked rice using a fork gently.
IV. Tamatar Kasooori Pulao / Tomato Fenugreek Pulao Serves 4

Fenugreek is much used in Indian cookery, both the seeds as well as the leaves. But the dried version is rarely used in pulaos. It is a great dish to try out for the health conscious and for people suffering from lifestyle diseases like diabetes.

Ingredients

Basmati rice – 1 cup

Oil – 2 tbsp

Cumin seeds – 1/2 tsp

Kasoori Methi / Dried Fenugreek Leaves – 2 tsp

Tomatoes – 1 cup

Salt – 1 1/2 tsp

Procedure
- In a heavy bottomed pan, add oil, add the whole spices and onions and fry till golden brown.
- At this stage, drain the rice and add to the pan. Mix gently and fry for a while. For 1 cup rice, add 2 cups of water
- Boil the mixture.
- On boiling, cover the pan and continue cooking on very low heat until the water is completely absorbed and the rice is cooked to perfection.
- Drain the tinned fruit and mix with the cooked rice using a fork gently.
V. Garden of Five Senses Serves 4

As the name suggests, this recipe is sure to ignite all five human senses. Owing to its colour, it provides interest to the eyes; the magical aroma is sure to arouse the sense of smell; the taste is sure heavenly; the crackling of spices and aromatic oils from the masalas are music to the ears thereby arousing the sense of hearing and finally, its texture is so smooth that its sure to activate the sense of touch and feel of every single grain of rice

Ingredients

Basmati rice – 1 cup

Spring Onion – 4-5 sliced finely (keep the greens separately)

Oil – 2 tbsp

Bayleaf – 1 leaf

Ginger – 1/2″ sliced into juliens

Garlic – 2 cloves

Cauliflower – 1 cup

Shelled peas – 1 cup

Bread slice – 1 slice cut into small squares

Pomegranate – 3/4 cup

Garam masala – 1 tsp

Salt – 1 1/2 tsp

Baby Corn – 1/2 cup

Capsicum – 1 cup

Procedure
- Pressure cook the baby corn along with one cup water and salt for 5-7 mins.
- In a heavy bottomed pan, add oil and deep fry separately, the bread pieces, cauliflower florets, and paneer cubes till golden brown. Remove on frying and keep in absorbent sheets to soak excess oil
- In the same pan, add the whole spices and stir for a while. Add the onions, ginger, garlic and fry till golden brown. Reduce the flame and add the powdered spices and salt.
- Add the drained corn, capsicum, peas, cauliflower and paneer pieces and mix gently.
- At this stage, drain the rice and add to the pan. Mix gently and fry for a while. For 1 cup rice, add 2 cups of water
- Boil the mixture.
- On boiling, cover the pan and continue cooking on very low heat until the water is completely absorbed and the rice is cooked to perfection.
June 13, 2014
Coffee Mania!

You get up in the morning and you have it. You come home tired after a day of grueling work and you have it. You want to take a break to rejuvenate and satiate yourself and you have it. Well, you may be wondering by now what this ‘it’ is. It is a very simple thing actually. A cup of steaming coffee!

Coffee is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. Coffee plants are nowadays cultivated in more than 70 countries which are primarily in the equatorial region namely the continents of Latin America, Southeast Asia, and Africa. In case of India, the best quality coffee plantations can be found in the regions of Kunnor Valley located in the Nilgiri Hills.

Have it hot or have it cold, pour milk into or have it without, add a dash of cream or not, take sugar with it or simply don’t – there are ample choices when it comes to sipping on this refreshing beverage. Coffee-lovers can partake of coffee in various ways. Here are some of the more popular ones:

(1) Espresso:

Espresso is a concentrated coffee beverage. It is brewed by forcing a very small amount of nearly boiling water which is about 86 to 95 °C (that is, 187 to 203 °F) under high pressure through finely ground coffee beans. Espresso often has a thicker consistency than the coffee brewed by other methods. The flavours and chemicals in a typical cup of espresso coffee are much more concentrated. Espresso often serves as the base for other coffee drinks such as a latte, cappuccino, macchiato, mocha, or americano. The usual serving size is much smaller in case of this particular beverage. But be very careful while you have this drink for a little bit too much and you will be sharing the lifestyle of certain night owls!

(2) Cappuccino:

This comes next in the line of popularity when it comes to coffee. Cappuccino is a coffee-based drink prepared with the help of espresso, hot milk, and steamed milk foam. A cappuccino usually exceeds the height of the cup it is served in. The foam is thus, visible above the side of the cup. A cappuccino is traditionally served in a Chinese porcelain cup which has far better heat retention characteristics than glass or paper. It also enhances the aesthetic beauty of this simple drink. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid which allows it to stay hot for a longer period of time.

(3) Latte:

A latte is a type of coffee beverage which has portions of both espresso and hot steamed milk. They are generally mixed in the beverage in a ratio of 1:3 to 1:5 espresso to milk. A latte always has a little foam on the top which acts a good insulator as well as makes the drink look extremely inviting. This beverage is very much similar to the Portuguese galão. It is immensely popular among the mass in the regions adjoining Portugal, Turkey and Spain.

(4) Mocha:

A mocha is almost identical to a latte except in the way it is garnished and for one special ingredient namely, chocolate. Mocha is usually prepared in the ratio of one third of espresso along with two thirds of steamed milk. However, a special portion of chocolate is added as garnishing later in the form of hot chocolate syrup. Some top chefs even add chocolate shavings and chips as an innovation. Mochas can contain either dark or milk chocolate. But in the current age of industrialization, other coffee vending systems across the world are designed in such a manner that they use instant chocolate powder as a ready alternative instead of the traditional chocolate syrup to marginalize profits.

(5) Indian Filter Coffee:

Coffee remains an integral part of South Indian culture in Asia. Whether it is a wedding ceremony or an occasion to entertain your house guests, coffee is an essential item on the menu. South Indian Coffee also known as Mysore Filter Coffee or ‘Kaapi’ (the South Indian phonetic rendering of “coffee’’) is a sweet milky form of coffee which is made from dark roasted coffee beans (70%–80%) and chicory (20%–30%). It is especially popular in the five southern states of India -Andhra Pradesh, Telengena, Karnataka, Kerala and Tamil Nadu. It is traditionally served in broad-based and goblet-shaped stainless steel glasses.

(6) Instant Coffee:

Instant coffee is the most popular choice of coffee drink in today’s fast-paced life. Instant coffee is a beverage which is prepared from brewed coffee beans. Through various manufacturing processes, the coffee is dehydrated into the form of powder or fine granules. These can be rehydrated when steaming hot water is added to the mixture in order to provide a drink which is almost similar (though not identical) to the conventional cup of coffee. Some popular brands of instant coffee include Nescafe, Bru, Mr. Brown Coffee, Folgers, etc. This is the most popular type of coffee in terms of preparation and efficiency for the globetrotters or even people on the move 24×7. Thus, it truly lives up to its name.

However, too much of a good thing is never beneficial. Thus, before signing off, let me caution you about the few health hazards excessive coffee consumption may give rise to. It might cause insomnia or heart ailments among some. But that is no major reason for you to get alarmed or panic. So, what are you waiting for? You now have all the necessary information which you require to make your decision regarding the type of coffee you would like to enjoy. Sit back, relax and simply enjoy your choice of hot (or cold) cup of coffee!

June 10, 2014
For the love of sea-side food (Alibaug beach)

Having lived 30 km from Alibaug, the glorious Arabian sea became like a second home. A feeling shared by many of the co-habitat of the region, I became fiercely possessive and proud of MY beach. With passing time the focus shifted from building sand castles to the serenity of the place . Lately i realized the serenity has as much to do with the food there as it is with the mildly threatening and soothing sound of the sea. The fact is I have lived away from my house for past 6 years and thinking of the beach is not about the lullaby of the waves, it is more about the heavenly food one has there.

It starts from the journey. We are travelling in direction of Alibaug from Mumbai. we start some 30 odd km before Alibaug. Now every one who has that curious bend of mind ( for food ) and does his research for the journey will know that there is a small shamble of a shack on the route to beach. Its halfway through our journey and what you get here is amazing drink called a s Ice cream soda. The soda -pub ( they do not like this tag) have much more to offer, the ice cream soda is widely popular. The place is legacy, with 3 generation of families enjoying same ambiance and surprisingly same server. the Pineapple juice is exquisite and is a part of the journey. the soda is sure to put a kick in your step and energize you fr the tour. The shack has been steady business through the recession period and is highly popular.

Next we travel to the beach itself and here is the mighty sea which calls you out for a dip You can walk and play . Wade through the sea and go explore the beach which is right into the beach. All this will work up a mighty appetite and the highly unhealthy and highly delicious food right outside is like a soldiers welcome back feast.

Here is the list of all the food one can have. Please appreciate the fact that you are soaking wet at this point and have that happy and hungry look. Now dig in.

Pani-Puri.

Those who live around a beach will know and agree that the beach is the one place where pani-puri tastes just right. It may be the air or the ‘feel’ but when the crisp puris mix with the spicy and sweet-sour juice and the added mixture of chick-pea meet the salty air of ocean the amazement of it is unbeatable. he hands of the maker works magic for they serve faster that you can eat and thus begins the race which ends with you giving up. But the end is surely delicious. Entire family crowds around the server to wait their chance for the delicious treat. The sukhi-puri in the end is a sigh of the expert of the preparation.

Other Chaat.

From ragda pattice to bhel to sev puri the whole scene is one which literally defines the beach. One has to enjoy all this when one gets a chance to visit the place. The spice mixes with sweet to create a different experience.

Dosa

It may seem weird but the beaches of Alibaug are known for their delicious dosa preparation. the line for this particular dish is long and tedious but the treat at the end of it is surely worth it. the tangy taste and the pipping hot dosas mix with the cold feet, courtesy of the wet water, makes for a smiling effect.

Coconut Water.

A must have for the beach goers. Period.

Maggie.

This seems like a stroke of genius for when one has a dip in the sea the tummy demands comfort food and what else other than a pipping bowl of Maggie right on the beach. Alibaug gives you this chance. Go nuts.

Chinese Shanty

For chicken lovers, the food list has to have something and beach seems to be a beautiful place to dig into that tandoori. Here you have delicious little hotel which gets you what you want and lot more. the taste has a distinct Konkani touch and the taste is apt for the place.

Gola (snow cones)

The Kala Khatta is the trade mark of Alibaug beach and is a perfect way to end your beach experience. The sweet and savory taste will baffle your taste buds and leave you asking for a lot lot more. It is no compulsion to have this version alone for the choices are abundant. Play with it and create a tradition your kids would love you for.

Alibaug has much more to offer form the famous mayur bakery to many hotels like Flora, foodies sure get their delight here . the sea foods baskets are a special treat.

June 9, 2014
Rainy Day Nibbles!

“Rain, rain, go away! Come again another day. “ ~

It’s raining outside and you can hear the raindrops going pitter patter against the window glass. You strain your ears to hear the splashing of the rain against the sidewalk. It is at that exact moment you realize that the Monsoon season has truly arrived.

With the advent of the rains, you can hardly go out to eat as you are bound to get thoroughly drenched in the process. So what to do to satisfy your inconsolable tummy which seems to have a mind of its own? Or in case some unexpected guests drop in at your home? Not to worry! Here is a list of two yummilicious food items along with their recipes that you can make on your own and that too while sitting in the comfort of your home sweet home. We know that it is pleasure personified to gorge on some tasty snacks along with a hot cup of tea or coffee in your hand on a rainy day. So, there you go. Read on as we help you accomplish that goal!

(1) ALOO CHAAT:
This is a tasty snack loved by one and all. Diced potatoes (Aloo) are cooked in oil and deep-fried until they are crisp and golden-brown. Then they are garnished with all your favourite things and ready for you to nibble on! But hey! Wait a moment now. Do we spot drooling?
Hint: Use toothpicks instead of usual spoons or forks to get that perfect ambiance of your favourite street food stall.

Ingredients:

3 Peeled Medium-sized Aloo (potatoes)
1/2 tsp Red Chilli Powder
1 tsp Roasted Cumin Powder
1 tsp Chaat Masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
Optional garnish – Chopped onion, Tomato julienne, fresh Pomegranate seeds and oil for frying.

Preparation:

•Dice Aloo (potatoes) into fairly large 3/4 to 1 inch cubes.
•Heat the oil in a wok and deep fry the potatoes till golden brown and cooked through. Drain on paper.
•In a bowl, place the fried potatoes and toss with red Chilli powder, Cumin powder and Chaat Masala.
•Add mint chutney and/or tamarind chutney according to taste and toss to coat evenly.
•Serve sizzling hot with toothpicks in individual bowls garnished with coriander leaves.
•You can also additionally garnish the Aloo Chaat with chopped Onions, Tomato julienne or fresh Pomegranate seeds.

Preparation Time: 20-25 minutes

Serves 2/3

(2) VEGETABLE SAMOSA:
This is a special North-Indian snack which is extremely easy to make and delicious to eat as well. A fried crispy covering with the stuffing of your choice inside leaves you craving for yet more. It is roughly triangular in shape usually but the size can vary from place to place.
Hint: Potato acts as the binding agent here. So, be sure to be liberal with that while stuffing!

Ingredients For Cover:

3-4 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
Little salt
1/4th tsp Ajwain seeds (optional)

Ingredients For Stuffing:

3-4 Potatoes (boiled, peeled and mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2 tsp Ginger (crushed)
1 tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2 tsp Garam Masala powder
Salt to taste
Red chili powder to taste
1/2 tsp Dry Mango powder( Amchur) (optional)

Preparation:

For Cover:

•Mix all the ingredients together in a big bowl except for the water.
•Then, start adding a little water at a time.
•Pat and knead well for several times until a soft pliable dough is made.
•Cover it with a moist Muslin cloth and keep aside for 15 minutes so that the dough becomes firm.
For Stuffing:
•In a bowl, add mashed potatoes and all the dry masala (salt, chili powder, mango powder, Garam masala) and green chilies and ginger. Mix well.
•Add the green peas, cashews and raisins into the mixture.
•Add coriander and keep aside for a while.

To Proceed:

•Take small rolls of dough and roll it into a 4″-5″ diameter circle.
•Cut it into two parts like a semi-circle.
•Now, take one semi circle and fold it like a cone. Use a little water while doing so.
•Place a spoon of filling inside the cone and seal the third side firmly using a drop of water.
•Heat oil in a deep vessel and deep fry till golden brown (medium flame).
•Serve the steaming hot samosas with tamarind chutney.

Preparation Time: 40-45 minutes

Serves 2

So, what are you waiting for? Come on. Go into the kitchen and get started! Cook these easy to make and irresistible snacks and satisfy those hunger pangs. These lip-smacking items serve to be an instant hit among all your guests as well. We assure you that you won’t be disappointed as these snacks will only add to your happiness on what would have been an otherwise dull and dreary rainy day.

Happy nibbling!

June 7, 2014
Satisfy Your Sweet Tooth With An Egg Less Chocolate Cake !
There are hardly any people in the world who can possibly say no to a chocolate cake, and if this holiday season you want to learn baking, then this is the cake you should begin with. Chocolate cake is something that nobody can resist, and therefore, it is the safest and tastiest choice of cake to bake for functions, birthday parties weddings and anniversaries. And this is the reason why chocolate cake is the most easily available and standard cake in every patisserie.

Due to the endless variety of chocolates available in the market, you can have endless varieties of cakes and icings. It is flavored with melted chocolate or cocoa powder; and the sponginess is given by baking soda and eggs. Now comes the problem – if you are a vegetarian, you must be having a hard time finding eggless chocolate cakes everywhere, even though they are now commonly available. And for people who bake cakes at their home, not adding eggs would be an issue to worry about, as they are afraid they might not get the desired sponginess and bounce to the cake. Well, here is an eggless chocolate cake recipe, that will not only be as spongy as normal cakes, but also give a fudgy texture so that you can add it in puddings as well.

Eggless chocolate cake

Ingredients :

for cake–
1. All purpose flour – 1 cup
2. Baking powder – 1/2 tsp
3. unsweetened cocoa powder – 6 tsp
4. granulated sugar – 3/4 cup
5. Baking soda – 1 tsp
6. Vegetable oil – 1/2 cup
7. Hot coffee – 1/2 cup (1 tsp coffee in 1/4 cup hot water)
8. yogurt – 1/4 cup
9. milk – 1/4 cup
10. vanilla essence – 1 tsp
for chocolate icing-
1. cocoa powder – 1/3 cup
2. unsalted butter – 100 gms.
3. icing sugar – 2 to 2.5 cups
4. hot water – 2 to 3 tsp
5. vanilla essence – 1 tsp
this recipe, if followed accurately, takes a total time of 30 minutes (5 minutes preparation time + 25 minutes cooking time) and the cake serves 6-7 people.

Method:
1. Preheat oven to 180 degrees Celsius, 10 minutes before baking.
2. Lightly grease the cake tin and line it with parchment/ tracing paper.
3. In a large bowl, add all purpose flour, baking soda, baking powder, cocoa powder and sugar. Sift them together.
4. When they are mixed well with each other, add all the wet ingredients, that is, vegetable oil, hot coffee, milk, yogurt and vanilla essence, one by one.
5. mix the ingredients lightly and pour the batter in an electric mixer ; and beat it at low speed for 2-3 minutes. Make sure that all the contents are properly mixed, and give the batter a thick consistency. Do not overbeat it.
6. Pour the batter in a cake tin that is greased and lined with parchment paper. If you see any air bubbles, tap the pan a couple of times to remove them and to spread the batter evenly.
7. Bake for about 30 minutes. Check the cake with toothpick. If the cake is ready, the toothpick that is inserted in the middle of cake will come out clean.
8. Once out of the oven, transfer the cake tin to a wiring rack to cool. After about an hour, take the cake out of the pan, and let it cool properly by keeping it in the fridge for 15-20 minutes.
9. For icing –
- Combine the unsalted softened butter and cocoa powder with a wooden spoon and whisk it.
- Add a little amount of hot water and mix well.
- Add 1 cup of icing sugar and vanilla essence and mix all the ingredients well.
- If required, add one more tablespoon of water and another cup of icing sugar, and do a taste test to make sure it is sweet enough.
- You can also add some Hershey’s chocolate syrup to give an additional flavor to the icing mixture.
- After the mixture is prepared, check the consistency, it should not be too thin, otherwise, it can flow down the cake.
- Place 1-2 mm thin layer of icing on the cake.
- You can also decorate the cake with chocolate shavings, gems (for kid’s at a birthday party) or chocolate flowers or candies by using a spatula or parchment cones to look smooth.
Quick Tips:
- Vegetable oil that is used should be preferably sunflower oil.
- Low fat milk and low fat yogurt is advisable for health conscious people.
- Hot milk can also be used instead of hot water for making the icing mixture.
- After decorating the cake with icing and frosting, keep the cake in the fridge for some time for the icing to set on the cake. Serve it chilled.
- Preheat the oven at least 10 minutes before you put the cake batter inside.
- Whisk the dry ingredients properly before you add the wet ingredients.
- Before decorating the cake, keep it in the fridge for some time, for the icing to set on the cake.
June 7, 2014
Moreish Wanderings Part-I: Bengaluru
If you really wish to get-away from the stereotypical venturing of ‘popular’ places and join me in my gastronomic peregrination through an array of exotic spaces hid within the heart of one of the most popular urban destinations, your very own B’lore and discover for the ultimate “experience of the unknown”, then here’s your chance!

Bengaluru, commonly known as Bangalore or B’lore, which is ‘usually’ adorned with various titles of-the Silicon Valley of India, the Garden city, the most sought Cosmopolitan city, and so on, is where we are about to head to, but with a savoury twist! I take you to this journey with a promise of showing you the most enchanting incarnation of Bangolorean cuisine, hid within the pompous razzmatazz of its urban life!

Embroidered over the Deccan plateau in the south-eastern part of Karnataka, it is its capital and already enjoys being exalted at the height of 3,000 feet above the sea-level, the fair weather (only if you can ignore the result of urbanization-Pollution) is thus explained!

Now, too much of talking done, to keep things simple and compact, here’s my awesome list of things you HAVE to visit and eat, to wholly experience Bangolorean essence!
- If you’re the ‘Dessert-Daisy’, your life finds meaning here! The Corner House Ice Cream, Residency Road, with an illustrious past of over 25 years, provides you with a haven of delectable delights starting from the simple Hot Chocolate Fudge, Hot Butterscotch and Chocolate Mint to the supremo Rum N Raisins, Death By Chocolate, Rocky Road, Brown Bomb and many more! Promising 100% dairy products since 1982, once a fun food café transformed to an enchanting ice-cream and sundae parlour now, is where the true illumination of indulgence unravels itself while you’re cascading with enthusiasm at their heavenly delights.
- Levitating through the allée of nostalgia, find yourself at Pecos, near Brigade Road, which seems but somehow stuck in the 1974s,with its classic, dark interiors encased within quaint walls with posters and framed music icons and an impressive collection of retro music playing in the background. A refreshing mithridate to the swathe of pubs in Bangalore, Pecos is a charming classic pub, where you can relax in sweet reveries of the past while ,with pitcher of Kingfisher and a bunch of friends to keep you company, you’re let afloat on an bevvied mist hearkening and humming to Dylan, The Stones, Leonard Cohen and so on. The food, here, is just eruptively delicious, especially the chilli beef and pork sausages, and the tamer chicken wings.
- And now, a legendary place near Lalbagh Botanical gardens, where you simply HAVE to go, once in Bangalore-The Mavalli Tiffin Room(MTR),which is indeed synonymous to Bangalore since 1924. Although you’d have to bear bucket loads of patience to get your seat and then your serving, once the food arrives, you would know, all that exercise was worth it! From filter coffees, early morning breakfasts, lunch thalis, masala dosas, rawa idlis, bisi bele bhaat, kesri bhaat, sweet boondis to honey halwas, badam burfis, chandrahara and what not, you can find here an entire assortment of dishes epitomizing the magnificent Karnataka cuisine.
Also, once done with the scrumptious and unctuous indulgence, do take a healthy stroll around the bushes of the garden to explore the bewitching glass house, a replicated version of the lovely Crystal Palace in London.
- If your urge to experience some more of Karnataka’s traditional moreish decadence is not yet over, hop in to another exalted food destination at Gandhi Bazar Circle, Basavanagudi-The Vidyarthi Bhavan, which is famed to serve Bangalore’s most plump, fluffy on the inside and crisp on the outside, ghee-lustred Masala dosas. A very pocket-friendly venture (approx. Rs. 150 for two),this place gives you an extra delightful performance of ‘food-circus’ by their super-waiters in dhotis who can be seen juggling with 10-20 plates and serving them with electrifying speed and precision! However, its remains closed at lunch-time, as they staunching regard that their offerings are merely for tiffins and not meals!
- Get ready for a trip to the inception of liquor industry of B’lore, at Dewar’s bar, which is famed to be one of the earliest bars of Bengaluru. This 1920s bar posted on an attenuated lane of Cockburn Road near Benson town, Bangalore, and appears more like a heritage building(than a bar),wooden roofed, with cane furniture and framed pictures of Hindu as well as Christian deities on the walls. The food, here is a special surprise by Richard who is the Kitchen king of this place. A mechanic cum cooking-enthusiasts, he is sure to unleash you senses with his incendiary fried met and offals. Known to be the favourite hang-out spot for Tamil superstar Sivaji Ganesan and the city’s richest and renowned theatre owners, this place with its olde worlde charm, is surely to add another feather to your cap of toothsome adventures!
- An abode of luscious vegetarian food, Halli Mane is one of the most talked about authentic vegetarian restaurants of Bangalore, located in Malleshwaram .Literally the name means “Village Home” (Halli: village; Mane: home) and so does its exteriors and interiors suggest with rangolis and flower decorations at the entrance, tiled roofs, natural brick walls, lofty ceilings and bounteous greenery, everyday seems festive here! It is a MUST-experience for the bona fide Kannadiga cuisine, (such as ragi mudde, akki roti, soppu saaru, malnadu kadabu, obbattuand payasam etc.) born out of the recipes from agrarian Karnataka that are made using traditional cooking methods, from the staples of the state, and served in the most exquisite Karnataka style, on banana leaf which is laid out in an elongated row.
As mentioned before, this place is usually always alighted with the festive mode, as it regularly hosts fests for organic food, festival delicacies and niche community food. However, if you wish for an extra jingle to your trip to Halli Mane, try visiting this place during occasions like Ugadi, Dasara, Ganesha and Deepavali, as your arrival here would be made more special with traditional pujas and serving of delicacies synonymous to the occasion. Established with an intention of bringing together the much fading tradition of elaborate joint family meals, in the generation of nuclear families, through the rich journey of flavoursome delicacies, is an apt place to come with your entire family to bring back the much loved simplistic reveries of the past!
- Weary of all the dosas and idlis and hankering to set your eyes and bite through succulent pieces of meat? Welcome to the Shivaji Military Hotel! Though lingering into any military hotel would’ve done the needful, but an elitist would want the best, and so the BEST it is! Located at the opposite of Banashankari bus stand, Jayanagar, this is a hotspot for all ‘non-veg Romeos’ and ‘biryani-bonkers’. Other finger-licking items include the chicken-legs,chilli chicken,lamb chops and mutton dry. Though this place dons the back-to-school ambience, wooden seats stowed out neatly in an otherwise empty room,where being ‘empty’ and neat is indeed paradoxical, due it the swarming crowd during the peak hours, so do beware! The Chicken Biryani and Chicken starters get served from 8am till 11am, while from 11 till 3pm, Mutton Biryani and Mutton chops rule their world. So on your next trip to Bangalore, do step in to delve into the sapid extravagance of charcoal cooked biryani and smoky meat served traditionally on banana leaf that enhances its flavour furthermore.
- Now, another dwelling awaits you in this ‘Time-travel endeavour’ on St Mark’s Road, that would apparate you to the good old days of Bangalore in the 70s,at Koshy’s. Experience a time wrap once you set afoot within its chambers and forget about pollution, traffic jams, and other products of advancement that followed the IT boom. Mostly crowded, this place brings together all Bangaloreans, from students, theatrewalas, egalitarian assemblage of journalists, to the retired denizens,Lonely Planet tourists and so on, all cramped up within its bustling expanse, where waiters in bandgala coats cruise through the room to the beats of the whirring fans and the clatter of old cutlery!Prem Koshy, the present owner of this three-generation food joint boasts about this place for having fed almost everybody from Pandit Nehru to Queen Elizabeth. This food junction is extremely lively and is the best place to bump in with friends and spend hours over they’re amazing coffee, special appams-and-stew, while chatting away or snooping over conversations.
- Ho, I have something different up my sleeve! Unleash the Pirate within you (if you’re a Pirates of the Caribbean enthusiast) and come aboard to The Bierre Republic, while meandering through the alleyways of the Church Street. From the gigantic antique mirrors at the entrance along with antique wooden beer barrels heaped at the corner to welcome you, the faint lighting, the archaic wall hangings, to the muffled whiff of an old ship, the wooden staircase ushering to what seemed like an open wooden deck of the ship, everything is simply enthralling! And blimey, The unexpected whisk of the open and enclosed interiors of the restaurant cum bar whilst providing an alluring view of the outside, is what defines this place. For special events and parties, they also have a stage-like area and a DJ console. Get settled down with your tankard of grog, I mean beer, while the menu comes to your table in parts. If you love gooey, cheesy and luscious debauchery then the Chicken pizza is your sinfully mate ‘round here. Apart from that, the flavoursome BBQ chicken is a delight. Served with a candle burning underneath its presentation traps the flavour and adds on the smoky edge to it. Frankly, this place, its liquor and food miscellany, along with the extra edge of pirate theme makes it a very attractive endeavour!
- Ok, this one’s the last but not the least, the best way, in my opinion, to have end this odyssey. Not authentically Bangolorean for its food, but the ambience so deserves a thumbs up, of The Rogue Elephant Café. Though (sadly) you might not find, live elephants loitering around your tables, this restaurant, built in a lovely colonial bungalow, opposite Krishna Rao Park in Basavanagudi, provides you a visual treat with its vintage setting-marble top or heavy wood tables coupled with diverse chairs, and colourful net hammocks overlooking a magnificent garden that the house is attached to. With an extremely romantic setting- jackfruit and mango trees sharing the expanse with delightful rainbow-hued flowering bushes and of course the coconut trees, this place epitomizes tranquillity, where you can relax while reading a book, or breathe in the fresh air while watching the world pass by, and experience unperturbed nature, whilst digging into the bowl of ecstatic white chocolate pudding, steaming chicken lasagne, cinnamon roll or mezze platter. They even have little shop ‘round the corner called Ambara that sells all kinds of vintage artifacts, clothes, gardening items, etc. Come here to literally breathe in the laid-back attitude of B’lore, afloating in recollections of your otherwise electrifying trip, or maybe take your time to write a journal!
Though the list of abodes of Bangalorean delectable delights can hardly be abridged within these few names, a larger part of the gastronomic blueprint of Bangalore, stays unperturbed. These top ten places are worth adding to one’s itinerary, however, personal discoveries are always unparalled. So, get on your boots, and Get, Set, Gulp!
June 7, 2014