Thai veg red curry
Tuesday, June 30, 2009
Monday, June 29, 2009
Wednesday, June 24, 2009
We have been married for 5 and half years now and Khazana is a restaurant Sudhakar discovered around 4 years ago. If you are familiar with the whereabouts of Siddiqui in Johnson Market, then this place is not too difficult to find. Keep Siddiqui to your left, come up the road. When you see the huge meat stall, continue straight on into the narrow road beside it and take left. Khazana is a small restaurant on the left.
The place is more of a bachelor hangout that it is a family joint. So the best for people like us, especially after Anoushka was born was to bring in parcels from here. Khazana's menu carries its belief in bold letters - "God has given us food to eat. The least we can do is make it tasty." The restaurant is famous for its beef biryani and veal kebabs. And needless to say that is what we ordered from here. We also threw in a chicken kebab for good measure.
A plate of veal kebabs come to you piping hot. The meat is cut into small bite sized bits. The marination of the meat is done in red chilli powder, curd and I am sure a mix of the chef's secret ingredients. The result is a tender juliennes of meat, which are soft in texture and great in taste. They also will make a great accompaniment to a chilled beer. The veal kebabs come at approximately 25 bucks a plate and each plate is just right for one person.
Next on the menu is the beef biryani. I have always vouched that it is the Muslims who know how to make a biryani. I am yet to come across a Muslim home where the biryani will not have you pining for days. Same goes with Khazana. Well for one, each plate of this delectable meal comes loaded with meat and so you never have the problem of digging out and rationing the meat pieces to last your entire meal. While beef has a tendency to be rubbery, Khazana seems to have perfected the art of making it as soft as mutton can get. One round of this biryani and I am sure you will be back for more. A plate of biryani costs 46 bucks.
Another thing I like about the biryanis served at Khazana is the sherwa or the meat gravy that comes with it. While most restaurants simply serve you the gravy of the meat cooked, Khazana serves you a unique tomato based gravy which is mildly spiced but makes an excellent combo.
The chicken kebab seems to have a simpler marination of curd and chilli and is dusted of with rava and cornflour before it is deep fried. This makes for a good side dish, but if you also have the veal kebab, then your loyalties may not really be affected.
We ordered for three adults and an infant - 3 plates of beef biryani and veal kebabs and a plate of chicken kebabs. The bill came a wee bit shy of 250 bucks. Excellent when you think that the quantities serve two entre ==
Thursday, June 18, 2009
Kinna was leaving to the States to finally be with Neerav. So we decided to meet up with the handful of Manipal classmates in Bangalore. Its a different story that in the end it was only us, Kinna and Swaroop. We have been to the Egg Factory before and thoroughly enjoyed it. The others had heard of it and always wanted to try it... so it made the perfect place to catch up.
In true tribute to our Manipal days, we just decided to order dishes, place it in the centre and attack... This time round while Swaroop and Kinna opted for the Pink Lady, Sudhakar and I went in for the Morning Burst which was bananas,, orange juice, yoghurt and milk. Yummy!!!
We started of with the scrambled eggs with spinach - our health dose for the evening. The eggs were creamy and the spinach soft and well mixed enough for us to ignore...
Next came the omelette with green chillies - quite the spice fest but then we knew what we were asking for... Anoushka partied on the garlic bread that came with each dish
Next came the Eggs and Mushroom Ragout Penne, which as a review I recently read mentioned was absolutely scrumptious. The eggs were creamy and the cheese sauce was just right.
For Anoushka we decided to go for rice option and therefore took the steam rice with egg sambal, which came with an omelette dunked in a very desi tomato based sauce, finished off with spring onions. This time round we did not opt for desserts.
The entire meal came to 200 bucks a head which was really reasonable... A definite revisit is on the cards
Address: Ground Floor, White House, St Mark's Road, Bangalore
Cuisine: Everything egg based
Cards Accepted: Yes
Parking: Nothing exclusive but not too difficult
Another review is also available
Monday, June 8, 2009
Twin lamb burger
For some places, the lesser said the better. For a filling meal and a feel good wallet factor, head straight to this place.
location: St.Marks Road, near Deewar wines
Fast food joint
Food ordered: Twin Lamb Burger.( Double Lamb patties, Lettuce, Tomato, Chopped Onions & mayo served with crisps) Rs.130
Tons of Fun Burger: Patty of Lamb or Chicken with chicken salami, Lettuce, Tomato, Egg, Cheese, Chopped onions, & Mayo served with crisps) Rs.130
Address: 22, Opposite SBI Bank, St Mark's Road
Wallet Factor: Rs 300 for two
Cards Accepted: No
Parking: Not too difficult
It was a cloudy Satrday evening. Sudhakar had just woken from a "power nap". Ruth was on the couch. Anoushka had snuggled up on her lap. The wind was blowing hard outside. As he sat down to clear his head, Ruth headed towards the kitchen in search of something she could sink her teeth into. She turns to Sudhakar and gives him "the look". The container with puffed rice was
right next to her.
"I need to eat! Make me some of that churmuri you make."Post pregnancy Sudhakar had come to understand how lethal those four words meant. I NEED TO EAT! Dark memories of getting kicked out of bed at 3:00 in the morning sent a shiver down his spine. As he headed for the kitchen he was hoping for some way out...hoping she suddenly feels full again.
"What is she going to be full with? Gas?", he thought.
He found a couple of onions. Tears ran down his cheeks as he chopped them fine. Tears of onions are tears of happiness, he said to himself. "CORNY!!" screamed his witty conscience.
"I need something crunchy in there." The last time he had added some khara kaddis in it. Now there was no khara kaddi. He cheated. Crumbled some Nippatts into it. Now we add the puffed rice, oil, salt, chilli powder, turmeric, corriander powder... and mix.
"What??!! No chaat masala?" his culinary conscience nearly chopped off his head.
"No", he said reassuringly. "Trust me"
Stuck a couple of spoons into it and looked at his wife.
"I WILL live to see another day", he thought to himself as he took the mixture to the living room. And he did.
Sunday, June 7, 2009
I have wondered for a while now on the meaning of Jamavar. I now know. Jamavar is a very special kind of a shawl that is hand made in Kashmir. Each part of the shawl is painstakingly created such that the shawl looks the same no matter which side you turn. It takes a certain kind of perfection to achieve a result like that. Leela Kempinski takes inspiration from this and hence the name Jamavar for their signature restaurant.
This time round, Jamavar was playing host to chef Farman Ali who created an entire festival to showcase the authentic food of Delhi. We were invited to sample this meal and I was really looking forward to it. We chose to sit indoors since Bangalore has now turned real breezy. We were given our drink menus and I opted for the Sangria (red wine with a reduction of orange). It came in a lovely wide mouthed wine glass, topped with chopped apples and fruity and yummy! Sudhakar opted for the classic Margherita - served in a salt rimmed glass, this margherita packed one hell of a punch. Had half a mind of claiming both drinks for myself - but then hey! I had come to enjoy the food and not be carried out drunk. Each of these drinks came at a princely Rs 675.
Since we were the chef's invitees, thanks once again to Bhavya, we were going to have a tasting meal. Out came the papad which was completely devoured by gastronome junior. Next came a round of starters. Each of our plates were laden with - malai jhinga (butter fried prawns with the tails still on), shammi kebab with a dollop of mint chutney, dahi bhalla in its true avatar, an alu tikka, hariyali chicken. The slice was lemon was thoughtfully wrapped in a potli to ensure that the seeds don't fall into your meal when you season it.
The prawns had been well marinated and for something that had been fried, was extremely soft. the shammi kebab was beautifully minced mutton with onions and a hint of garlic, scrumptious to the last bite. The dahi bhalla was great and coming from a person who does not like the dish personally, that is saying something, I would have asked for another of the alu tikka but I knew I wanted space for the rest that was to come. The Hariyali Chicken, was succulent, soft and pure eating ecstasy with each bite.
Next came the main course. Fresh plates were put out and there came an assorted roti basket. Each of us was given a brass katori with dal makhni topped with a generous blob of molten butter. For the main course, we were each served - Murgh Mumtaz, a wonderfully tangy chicken, which had tomato at it base as well as a generous infusion of ground raisins which really heightened the taste of the dish. Macchi Urdu Bazaar wali which was a light gravy which pieces of boneless fish (not sure which fish). This dish was more on the bland side and did not really strike a cord with any of us. Also dished out was Ghosht Nihari and I was lucky enough to get my favourite marrow bone with the meat just melting away from the bone. This gravy was a dark brown with the chef's special mix of masalas. Heaven on my plate.
Once we made our way through this, we were served plain basamati rice to help us mop up the gravies as well a devour the dal makhni. Once done, we were asked if were ready for a sampling of desserts. Bring it on...
Each of our plates were laden with a bowl of phirni, kulfi with sweet semiyan and gajjar halwa in a biscuit mould. Kulfi is one of my favourite desserts and it has been a thing with me that in any restaurant, where it is on the menu and I have asked for it, it turns out that they would not have it for that day. So to see it on my plate was simply wonderful!!!
Thankfully, this was one meal that Anoushka really ate and enjoyed herself at. The fact that our wallets were not made lighter was all the more pleasing. Star restaurants have never really been able to please with their food, but having dined in two of Leela's restaurants, I must say that I take those words back. Things like this cannot be generalised.
Address: The Leela Palace, Old Airport Road
Phone: 30571344, 30571342
Cards Accepted: Yes
Parking: Its the Leela Palace, what do you think :)
Here is review of the Kathiawar food festival at Jamavar
The other day, I had taken Anoushka to our neighbour's house for a play date. When we were there, Sudhakar called me to tell me he was home. At 6 in the evening??? I was shocked. But indeed he was and that called for a celebration. And what better way to do it than to go out for a long dinner. Sudhakar was in a major mood for sushi and so we decided to try out Harima. This is a Japanese restaurant, on the fourth floor of Devatha Plaza on Residency Road.
For more familiar landmarks, Harima is in the same building as Casa Piccola, Casa Del Sol and Tiffany's. We had made a reservation and when we got there, it looked like it was a good thing to have done. The place offers you the table and chair seating as well as the Japanese style of sitting on the floor at a low table. We opted for the table and chair considering Anoushka.
The place offers wines and alcohol. The list is extensive and expensive. Sudhakar opted for a screwdriver while I decided to abstain for the day. The screwdriver he said, lacked any punch and he had some serious doubts on whether there was any vodka in it all. For starters we opted for the Ika No Karaage, which is squid legs fried in Karaage butter. Besides the fact that I didn't really think of squid having legs, the dish looked disappointing since it was a slightly varied version of calamari rings and had no accompanying sauces.
We had decided to go totally sushi and so did not want any sashimis and dimsums. The staff suggested we go in for the Harima special platter which comes with an assortment of 25 sushis, enough to fill our stomachs. And so the Harima platter it was.
One half of the Harima Special Platter
The platter comes with a mix of avocado roll, the california roll, red and black caviar, egg roll, the traditional vinegar rice combined with prawns, salmon, seaweed and other fish I am yet to familiarise myself with. All of this was served up with juliennes of pickled ginger, wasabi (which packed a solid punch), soya sauce and sesame seed seasoning. The sushi more than made up for the not so pleasing starter. Our chopsticks could barely keep pace with us.
Above & below - Accompaniments - Pickled Ginger, wasabi,
soya sauce, sesame seed
soya sauce, sesame seed
For Anoushka was customised an egg wrapped chicken fried rice, which once again, was packed and brought home since my daughter was more fascinated with the white pebbles that made up the decor of the place. The entire meal cost quite a bomb and came to Rs 3417 bucks, tax included. The only thing is that after we were done with the meal, we felt that there was nothing that we already had experienced in terms of sushi. After having sushi at Soo Ra Sang and at East Winds, we have kinda burnt out on it. The place is nice, the food good and the loos really clean.
Egg wrapped Chicken Fried Rice
Address: 131, Devatha Plaza, Residency Road
Cards Accepted: Yes
Parking: Not too difficult to find
Friday, June 5, 2009
All mothers will agree with me when I say that feeding our children seems to be the main aim of our lives now. We wait and watch to see what will catch the fancy of our kids and then stock up our kitchens with that. Just when you think junior likes something in particular, there they go all turncoat on you and act as in you are trying to shove castor oil down their throats.
Anoushka recently went through a phase of bananas. After wanting the fruit, morning, noon and night (in the middle of it as well), she got up one fine morning and decided, ok... no more bananas. And that's how I ended up with almost a dozen on my hands, on the verge of going bad.
So a panic call to mom and she fished out an old recipe of my grandmother's. My mom has a total of nine siblings and this was amongst the easiest sweet dishes one could make for such a brood. I quite liked the end result.
Ingredients: About a dozen small plaintains, 4 heaped tsps of sugar (you could adjust this with the sweetness of the plaintains, around 6 level tbsps of maida (again, you will have to adjust this to get the right consistency), a little bit of water, oil for deep frying.
Peel the bananas and mash them well in a bowl. Add to this sugar, maida and mix together well. You need to get the consistency of very thick batter. Add a bit of water if necessary. If you can shape this into balls, well and good.
If not, heat oil, when it is nice and hot, spoon in the batter. Fry till they are golden brown. Drain them on kitchen tissue and they are ready to serve.