Tag: non-veg food

Mouth-watering Kolkata Street Food

Kolkata. The City of Joy.
Kolkata. The land of literature and poetry.
Kolkata. The land of ‘tok-jhal-mishti’.
Kolkata. The city of history and heritage.
Kolkata. The Cultural Capital of India.
Kolkata. The city of street food.

Food as we know goes hand in hand with culture. Street food- the very culture of which began in Kolkata and it holds great importance in the city. Unlike other cities where there are particular areas where you can expect to find chaat-walla, gol-guppa walla and nimbu-pani wale bhaiya, in Kolkata you will find road-side vendors at every nook and crack of the city selling some or the other snack. Once you have lived in Kolkata and if you move out, more than your family you will miss the food- this is a popular belief. I was born and brought up in this city and I have explored all the possible street food items that are available here, being the foodie that I am. So here is a list of the 16 most delicious and mouth-watering street food items found in the City of Joy which sure will leave all of you wanting for more.

1. The all-time favourite: Puchka and Churmur.

This is one of the most iconic street food items and it is an all-time favourite. As we know it, puchka belongs to the Gol-guppa or the Paani puri family, which are the other variations found in other parts of the country. But puchka, as called in Kolkata is thought to be the King of all variations. It contains numerous spices and comes in lot of variations like- ‘Doi puchka or dahi puchka’ which has curd. This is one of the specialities of Kolkata. The spiced mashed potato along with the tamarind or ‘misthti jol’ (Sweet water) in the crunchy puri is sure to make you drool.

2. Jhalmuri

This is another speciality of Kolkata. This is so famous that it has made a mark for it across continents. It consists of puffed rice, spices, chanachur or bhujia, chopped onions, chilly and nuts. It might also have coriander, tomatoes and a coconut slice. This is a food item which can be modified according to the customer’s choice. Jhalmuri is served in old newspaper cones, something which has been an old tradition now.

3. Roll

The rolls found in Kolkata are definitely the most delicious ones you will ever eat. The Kathi roll is again a speciality of this city. Basically a parantha is filled with the stuffing of one’s choice (for example Aloo, paneer, tandoori chicken, egg, etc.) and it rolled up, which the customer is supposed to hold in the hand and eat. Rolls are a favourite of the students or office-workers because it is not only tasty, it is also filling and affordable.

4. Samosa or Shinghara

Usually it is an evening snack, enjoyed with a cup of hot tea. It is a triangular shaped baked of fried pastry and it has a stuffing of mashed potatoes and is served with mishti chutney. They may have variations where the stuffing comprises of paneer, minced mutton, keema, etc.

5. Telebhaja

Quintessentially Bengali, telebhaja means fried items. In every corner of the street you will find small road-side stalls selling fried items such as ‘Beguni, aloo’r chop, pyaaji, phuluri, etc. They are excessively oily but they taste heavenly. This is one item every Calcuttan definitely misses when they leave.

6. Ghoogni

This is a typical Bengali dish and it comprises of Yellow dried peas, onions, chilly, coriander, tomatoes, and seasoned with spices. One may also add sliced carrots and coconut. It is mixed with the peas and served hot in a dry leaves bowl. Some Bengalis also enjoy ghoogni with puffed rice.

7. Chowmein

You might be wondering how this dish is street food? Well in Kolkata it is. You will find street-side stalls where hot and spicy chow is pan fried or stir fried with added vegetables or egg or chicken and served in plastic plates. You have to try it and then you will never want to have chow in a restaurant again.

8. Jalebi or Jilipi

Jilipi as Bengalis love to call it, it a unique type of sweet. One can never say what it exactly taste like because it is crispy, chewing, and soft all the same time. Kolkata has a special variation of jalebi called the ‘Channa’r jilipi’ which is made of channa or thick, fresh cottage curd cheese.

9. Fish Cutlet or fish fingers

As we all know it, Bengalis love fish. Fish and even chicken cutlets once again can be found in and around every street corner and is enjoyed by all. These are really tasty snacks which are mouth-watering and very inexpensive.

10. Cha, Chaai in Earthen cups

Chai is available everywhere in the country. Then what makes Kolkata’s chai so special? The USP of the tea served here is that it is served in ‘Bhaanr’ or earthen cups. Every Calcuttan who has had chai in earthen cups will know that it adds a characteristically different flavour to the tea. The road-side vendors do add spices if the customer demands.

These are the list of 10 street-food items which are delicious and will totally satisfy your taste buds. So all the foodies out there, next time plan a trip to Kolkata and trust me you will not be disappointed!

June 18, 2014
Tandoori Chicken

Tandoori chicken is a famous South Asian dish which is made out of roasted chicken by adding spices and yogurt.The name Tandoor chicken is originated from the preparation process itself,as it is prepared in a cylindrical clay oven called Tandoor. Tandoor is heated by using wood or charcoal.By doing so we can heat the meat directly on live fire.By doing so we can remove the excess fat present in it and the meat gets cooked with the fat and juice in it.These Tandoor are generally maintained at high temperatures.

This spicy mouth watering tandoori chicken is originated in Punjab region.The tandoori chicken has became official from the incident that took place once at Moti Mahal, where the first Prime Minister of India Jawaharlal Nehru was served this dish, he inherently enjoyed the dish and made it a regular dish at official banquets.This is generally cooked at very high temperatures on a traditional grill.

Spicy mouth watering Tandoori chicken recipe

Ingredients:

1) Take 3/4 kg of Chicken( leg pieces are more advisable )

For marinade:

1) Take one cup of yogurt or curd of low fat

2) Take chopped onion slices

3) Take half slice of lime

4) Take one clove garlic

5) Take 1/2 inch of ginger and peel off the skin

6) Take two green chilli

7) Take one and half table spoon of garam masala

8) Take salt that is sufficient for taste

9) Take red food color and orange food color

For Baking:

1) Take a cookery tray

2) Take Aluminum foil

3) Take a pastry brush (this is optional)

Ingredients required for making tandoori chicken

Preparation:

For making delicious Chicken tandoori it takes about 30 minutes of cooking process,but before starting the cooking process the chicken that is taken must be marinated for one whole night so that it gives a better taste.The preparation of chicken tandoori can be learned easily by step by step process.

Step 1:

For the first step of preparation we have to take chicken and wash it thoroughly so that the waste matter and dust particles that get stuck to the chicken gets washed away.After washing the chicken let them drain and arrange those pieces on a in a plate.Make sure you do not remove the skin part as it actually protects the flesh when you bake it.Make deep slits on either side of the leg pieces such that the bone gets touched to the knife.This will help the chicken to marinate well.

Making deep slits on either side of chicken legs

Step 2:

Take a deep bowl and squeeze the half slice of lime into it,to this add salt that is sufficient for taste.Mix these well until the salt gets mixed in the lemon juice.Now take a leg piece add lemon juice to it and take some of it in the hand and do massage the chicken piece well.repeat this process to all the chicken pieces.As soon as this process is completed keep it in a refrigerate it for 20 to 30 minutes.Now take a mixie and add curd, garam masala, tomato sauce, ginger, garlic, one table spoon of salt, green chili, sliced onion and grind it until a smooth paste is formed.

Ingredients are well mixed to form a smooth paste

Step 3:

After the paste is ready,now take the chicken pieces from the refrigerator into a bowl and mix them with lime, food color, few drops of water.Make sure each piece gets the mixture eventually.After this process is completed your chicken will look all red.Take the marinade in a large bowl and add each piece individually and massage the paste into the slits and on both sides and leave it in the bowl.After doing so, keep them back in the refrigerator for at least 8 hrs or one whole day.The chicken gets more taste a the marination time increases.

Chicken Pieces must be marinade for at least 8 hours

Step 4:

On the next day after marination of chicken pieces get ready for making tandoori.At first clean up the oven and heat it alone for a very high temperature that is available in one’s oven.Now take a cookery and line it with the aluminum foils that we have taken earlier.As this process is going on take the marinade chicken from the refrigerator and shake it once so that the excess paste that get stuck to it will be removed.Now place it on a cookery sheet and wrap the tail of these chicken pieces with a cookery sheet.

Chicken tandoori preparation process

Step 5:

Now place this pieces in a tray carefully in the middle of the oven.Allow them to get fried in the oven for about 15 minutes.After it gets cooked, slowly remove the tray by using oven mitts.Again add some marinade using a spoon ad please note that you should not touch them directly as it may hurt you.allow it to get cooked for about ten minutes.At this moment all the juice that is present in the chicken gets burnt and gets completely cooked because of the extreme temperature.Then take the tray out.That’s it very spicy and mouth watering chicken tandoori is ready and move it to a serving plate.

Mouth watering chicken tandoori is ready

June 15, 2014
Chicken Manchow Soup

Soup is a form of liquid food that is mostly taken before lunch as a starter.It is made by using various ingredients vegetables,meat,corn,tomatoes,water also.These ingredients are boiled along with these items and the flavor or juice that comes out of it is extracted and served as a soup.Single bowl of soup makes our taste buds feel yummy and delicious.The word soup is originated from Sanskrit Su and Po which means good nutrition.This soup before lunch or dinner is more preferable and makes our diet with very low calories.This flavorful soup is very healthy and delicious with mild spices.We can also remove the fat content present in it by removing the layer formed on the soup by using a large spoon.It is better to choose a water based soup than a cream based soup as water based has low fat and calories compared to cream based soups.

Many of the experts say that we eat soup rather than drinking it as we consider it as a part of meal. Soup is mostly taken by using a deep cut spoon as it is convenient and comfortable having in that way. We have many types of soups which are chunky, crispy, delicious, vegetables, meat, creamy and many more,each of these having involves different preparation process.

Popular Chicken Manchow soup

History:

According to history soup is also having a long history around 5000 BC. Soup is a formed by the combination of various ingredients in a large pot to originate nutritious, healthy, easily digestive item. This is a perfect choice for travelers, rich, poor, every one.The soup was first added to the menu in the restaurants during 18th century in Paris.In 19th century canned and dehydrated soups are fed to trail by cowboys and Soldiers. Later these soups are diet restricted by making it with low salt and high fiber.

Ingredients:

Veggies:

1) Take 200 grams of finely chopped chicken ( just ignore this if you are going for a veg soup )

2) Take finely chopped green chillies

3) Take one table spoon finely chopped garlic

4) Take 1/4 cup of cabbage pieces

5) Take 1/4 cup of chopped carrot pieces

6) Take 1/4 cup of red bell pepper

7) Take 1/4 cup of chopped capsicum

8) Take two table spoon of finely chopped spring onion

For the preparation of sauce:

1) Take two table spoon of tomato puree

2) Take one table spoon of red chilli sauce

3) Take one table spoon of soy sauce

4) Take one spoon of vinegar

5) Take one table spoon of ground black pepper

6) Take two cups of chicken stock

7) Take two table spoons of canola oil

8) Take salt that is suitable for one’s taste

Ingredients that are required for making Manchow soup

Preparation:

Manchow soup is a popular soup in Indian Chinese cuisine.It is very easy to prepare and it gives a great hot and spicy taste to our taste buds.We can find it ease in many restaurants in their menu cards. Many of the people like to have this soup with Manchurian,but individually it also tastes good. The color of the soup is dark brown and is made out of various vegetables, spices, chicken( if not vegetarian consider this), corn flour, soy sauce, salt required amount, garlic, chilli peppers. All these combined to give a soft hot and spicy taste to the soup.

Step 1:

At first take a nonstick pan and heat it with two table spoons of oil at high flame.Now add garlic that we have taken, add half of the green chillies to the oil and saute them for about 30 seconds.Care should be taken that these garlic should not turn their color to brown.After this process now add finely chopped carrot and chicken pieces and saute them for about 2 to 3 minutes on a high flame.

Chicken Manchaw Soup preparation process step one

Step 2:

As the cooking process of carrot and chicken are completed, now add cabbage, bell pepper, capsicum and saute this mixture for about one minute on a high flame.As this process is done now take a small bowl where we have to mix tomato puree, red chilli sauce, soy sauce, vinegar.After mixing these well pour this mixture into the wok by adding chicken stock and stir it completely so that all these recipe gets mixed with the vegetables and chicken pieces,but be careful while stirring as it may spill over.Let this mixture be cooked for two minutes on a high flame.

Chicken Manchow Soup preparation process step 2

Step 3:

As the ingredients are well mixed to form a thick substance now add few spring onion pieces and ground black pepper that we have taken earlier and switch off the flame.That’s it the hot and spicy Chicken Manchow soup is prepared and we can take it to a serving bowl.It is advisable to take the soup when it is hot only so that we can enjoy each sip of delicious Chicken Manchow soup. The chicken pieces are soft and easily digestive.These pieces are enriched with the juice of all the ingredients and have a mouth watering taste.

Delicious hot and spicy Chicken Manchow soup

June 13, 2014
Biriyani Galore

Be it the heavy rich biriyani in Arsalan or the seemingly light biriyani in Aminia or the just-perfect biriyani in Rahmania – EVERYONE loves a bit of biriyani.

When I joined college, I was literally in heaven. Park Circus is an area oozing out with old and new food places – an abode for food lovers (the fact that the food capital of the city, Park Street is a brief 7-minute-walk away simply adds a few feathers to its shiny blue cap).

Arsalan has been a favourite food joint to visit during the many lunch breaks for the past two years. There’s literally 2 Arsalans, 1 Shiraaz, 1 Kohinoor, 1 Zeeshan and other cheap beef biriyani places – all brooding near my college.

How you expect anyone to be in shape, I wonder.

Biryani, Biriyani, Biriani, Beryani, Beriani or Buriyani – however it is you may pronounce, you are bound to love it – it’s aroma, it’s flavor, it’s exquisite blend of the right amount of spices and the special place it takes you when you have your first spoonful…

Ah!

I’m getting hungry by merely thinking about it. So not fair.

Anyway, here are two recipes if you fancied cooking your Biriyani instead of a take-away.

Mutton Biriyani

Time: 3 hour 30 minutes

Serves: 6

Ingredients:

For the rice – 1 star anise, 500 gm basmati rice (washed & drained), 2 bay leaves, 2 black cardamom, 2 tsp black cumin seeds, 6 black peppercorn, 6 green cardamom, 2 cinnamon sticks, 6 cloves, 1 tsp fennel, 1/4th jaiphal, 1 javitri, 3 tsp salt
For mutton marination – 1 kg mutton (cut in 2 inches pieces, preferably front leg part and avoid shoulder cut), 1 Tbsp garam masala, 1 Tbsp garlic paste, 1 Tbsp ginger paste, 3 Tbsp raw papaya paste, 4 Tbsp hung curd, Juice of 1 lemon, 1 Tbsp red chilli powder, 1 tsp salt
Other ingredients – 4 onions (thinly sliced), 2 tomatoes (chopped), 1/4 th cup milk (warm), Ghee, Saffron strands, Oil, Rose water, Kewra essence, 4 green chillies

Direction:

Marinating the mutton – To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala. Allow the mutton to marinate for 3 hours.

Making fried onions or Barista –Slice 2 onions very thinly. Separate the slices. In a pan or kadai add oil and fry the onion slices till nicely brown. Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions. Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color. Take the fried onions out with a slotted spoon or ladle. Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.

Cooking the mutton – Heat ghee in a thick-bottomed pan. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, garam masala powder and fresh coriander leaves. Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.

Preparing the rice – Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water. In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli). Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd. Drain the water & remove the whole masala potli.

Preparing the saffron-milk – Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk. Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.

Layering the biryani – Take a large heavy bottom pan with tight fitting lid. Add 2tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat. Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, add fried onion slices and ghee. Again add a layer of rice, then meat…go on like this till you are done. Top and bottom layer will be of rice. Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon. Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this ‘Dum’ process for 40 minutes. Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa. After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl. Serve with raita and salad.

Fish Dum Biriyani

Time: 1 hour 45 minutes

Serves: 4

Ingredients: 1 kg fish fillets-cut into 1.5 ” cubes, 2 Tbsp oil, 1 cup onions-grated, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp cumin seeds, 1 tsp garam masala, 1 Tbsp coriander powder, 1 tsp chilli powder, 1 tsp turmeric powder, 1.5 tsp salt, 1 cup hung yogurt, 1 cup coriander leaves-chopped, Green chillies to taste-finely chopped, 1 tsp biryani masala, 1/3 cup browned onions

For the Rice – 2 cup rice-cleaned and washed, 2 tsp oil, 4 cloves, 4 peppercorns, 1 cinnamon-broken, 4 green cardamoms, 1 tsp salt, 3 cups hot water, Saffron or color mixed in 1 cup warm milk

Direction: Heat oil and add cumin seeds. When they splutter, add onions and ginger-garlic pastes. Stir fry till fat separates. Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates. Mix in the fish and cook over high heat till opaque. Mix in the browned onions, coriander, green chillies and biryani masala. To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. When they darken a bit, add rice, water and salt. Mix well and cook till rice is tender but still holds its shape. To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture. Keep in an oven or over low heat, over a tawa for about 15 minutes. Mix to break up the layers and serve.

Image and Recipe Courtesy – cooks.ndtv.com

June 9, 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
Homemade and Healthy

Too much fast food is not good for your health. Even at home, we usually aimlessly settle for the fat-rich food while snacking – for the simple reason that it looks (and sounds) more appealing and is way tastier. I’m not going to argue about the taste but in this age, where most of us are suffering from obesity or simply trying to stay fit, the high calorie and high fat delicacies does not help.

So what’s the alternative?

I’m not asking you to give up your favourite meal but you could try to make it a tad bit healthier. Then a tad more. And then a bit more. Adapt and adjust (if only for your own good).

Truly speaking, it’s quite a win-win situation.

So, here’s your stairway to a low-fat Biriyani, a feel good soup and a much lighter dessert:

Low-fat Chicken Biriyani

Time – 2 hours

Serves – 4

Ingredients – 3 garlic cloves (finely grated), 2 tsp finely grated ginger, ¼ tsp ground cinnamon, 1 tsp turmeric, 5 tbsp natural yogurt, 600g boneless chicken breasts (cut into 4 cm pieces), 2 tbsp semi-skimmed milk, good pinch saffron, 4 medium onions, 4 tbsp rapeseed oil, ½ tsp chilli powder, 1 cinnamon stick (broken in half), 5 green cardamom pods (lightly bashed to split), 3 cloves, 1 tsp cumin seeds, 280g basmati rice, 700ml chicken stock, 1 tsp garam masala, handful chopped mint and coriander leaves

Method – In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ¼ tsp salt. Tip in the chicken pieces and stir to coat. Cover and marinate in the fridge for about 1 hour. Warm the milk to tepid, stir in the saffron and set aside. Heat oven to 180C. Slice each onion in half lengthways, reserve half and cut the other into thin slices. Pour ½ tbsp of the oil onto a baking tray, scatter over the sliced onion, toss to coat, then spread out in a thin, even layer. Roast for about 40 to 45 minutes, stirring halfway, until golden. When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large frying pan. Fry the onion for 5minutes until golden. Stir in the chicken, a spoonful at a time, frying until it is no longer opaque, before adding the next spoonful. Once the last of the chicken has been added, stir fry for a further 15 minutes until everything looks juicy. Scrape any sticky bits off the bottom of the pan, stir in the chilli powder, then pour in 100ml water, cover and simmer on a low heat for 15 minutes. Remove and set aside. Cook the rice while the chicken simmers. Heat 1 tbsp oil in a large frying pan, then drop in the cinnamon stick, cardamom, cloves and cumin seeds. Fry briefly until their aroma is released. Tip in the rice and fry for 1 min, stirring constantly. Stir in the stock and bring to boil. Lower the heat and simmer, covered, for about 8 minutes. Remove from the heat and leave with the lid on for a few minutes. Stir the garam masala into the remaining 1 ½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180C. Spoon half the chicken and its juices into an ovenproof dish, then scatter over a third of the roasted onions. Remove the whole spices from the rice, then layer half of the rice over the chicken and onions. Drizzle over the spiced oil. Spoon over the rest of the chicken and a third more onions. Top with the remaining rice and drizzle over the saffron- infused milk. Scatter over the rest of the onions, cover lightly with foil and heat through in the oven for about 25 minutes. Serve scattered with the mint and coriander.

Three bean and Chilli Soup

Time – 25 minutes

Serves – 4

Ingredients – 1 chopped red onion, 1 tbsp olive oil, 1 finely diced red chilli, 1 tbsp dried oregano, 400g can chopped tomatoes, 2 x 400g cans drained mixed beans, 800 ml vegetable stock

Method – Fry chopped onion in olive oil in a large saucepan for 5 minutes. Add the chilli and cook for 5 minutes. Add oregano, tomatoes, mixed beans and vegetable stock. Bring to the boil and simmer for 20 minutes. Season and then serve.

Coffee Panna Cotta

Time – 15 minutes

Serves – 4

Ingredients – 125ml whipping cream, 50g golden caster sugar, ½ vanilla pod (slit lengthways), 2 small gelatine leaves, 2 tsp instant coffee granules, 150g full-fat Greek Yogurt, 150 ml buttermilk, sifted cocoa powder (for dusting)

Method – Put the cream and sugar in a small saucepan. Scrape thin the seeds from the vanilla pod and then drop in the pod. Stir over a low heat until the sugar has dissolved. Bring the mixture just to the boil, then remove from the heat and leave to infuse for 5 minutes. Meanwhile lay the gelatine leaves in a shallow dish and pour over enough cold water to cover them. Soak for 4 to 5 minutes. Remove the gelatin leaves from the water, then stir the leaves into the cream until dissolved. Stir in the coffee granules until they are also dissolved. Leave the mixture to become cold, stirring occasionally. Keep checking so that you can catch it before it starts to set. Discard the vanilla pod. Beat the yogurt and buttermilk together in a large bowl, then gradually pour and beat in the cold coffee mixture. Transfer it to a jug, then pour into 4 small dariole moulds. Chill for 4 to 5 hours. When ready to serve, dip each mould into a bowl of very hot water for a few seconds only, then turn each dessert out onto a small plate. Serve with a light dusting of cocoa.

HAPPY EATING!!

Recipe Courtesy – bbcgoodfood.com

Image Courtesy – daawat-a-biriyani.com, aurorasgypsycafe.com, yelp.com

May 29, 2014