tag:blogger.com,1999:blog-18963509118919146972024-03-09T22:17:04.788+05:30Bangalore restaurants- Food and TravelSearching for a good restaurant in Bangalore? Let me help you. In my quest for something new to put on my plate, my tummy has seen the good, the bad and the ugly of Bangalore's offerings. Here is a peek at my gastronomic journey. Of course there is a lot more than just reviews.Me! In wordshttp://www.blogger.com/profile/07092829965456570645noreply@blogger.comBlogger592125tag:blogger.com,1999:blog-1896350911891914697.post-450954893395493032021-03-05T08:29:00.002+05:302021-03-08T12:10:27.080+05:30The Versatility of Australian Native Ingredients<p>Recently I was invited to be part of a workshop on Australian Native Ingredients by <a href="https://www.australia.com/en-us" target="_blank">Tourism Australia</a>. A box curated by <a href="https://www.foodietrails.com.au/foodie-trails-in-melbourne" target="_blank">Foodie Trails</a> was sent to us all the way from Oz and it was a delight exploring each of the spices. The workshop revolved around the ingredients and their use, with the highlight being a cooking demo by Masterchef winner Sashi Cheliah. </p><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Naturally, the curious cook in me was motivated to try my hand at the dish. Two things caught my attention - the first was Sashi Cheliah saying that he used the ingredients in his everyday cooking and found them easy to use in Indian cooking thanks to their flavour profiles. The second was when I replicated Himanshi of Foodie Trails' Meat curry with pepperberry. The use of Mountain pepperberry brought in the punch of black peppercorns we use in India, but in a decidedly milder, manner - Indian at heart, Australian Native in profile. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlt6vYg-bGLtTjkdhIm49hyP-F_8ET6hBO0lTIJh49i3dyLK-Z6kI0o-HS9CQLo74iRfeSwTWDrgphCaEZ1tNdvcxyU2XLNANBla5v7oy1zgI7UR0e-fNVZidvaWFV7HYIudYkAZAugkmU/s2048/IMG_20210210_111354__01__02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1270" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlt6vYg-bGLtTjkdhIm49hyP-F_8ET6hBO0lTIJh49i3dyLK-Z6kI0o-HS9CQLo74iRfeSwTWDrgphCaEZ1tNdvcxyU2XLNANBla5v7oy1zgI7UR0e-fNVZidvaWFV7HYIudYkAZAugkmU/w396-h640/IMG_20210210_111354__01__02.jpg" width="396" /></a></div><div style="text-align: center;"><i>The ingredients in the box</i></div><div style="text-align: center;"><br /></div><div>And so I decided to try and use the ingredients in an everyday Indian meal and picked up a few family favourites and wove the ingredients in. <br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIDKEZpQUBtHL5DKiJlTK9MT1bMALkCHjV7tGbgzifUm_P9xT1imzM-L9J4VBo52_7Cr_mX1RbbXdkWSfis9WMkd2vdvyD1-wimDTZO2R2bMNMaIr9jEYMAtmQkWJ4a0XkLiro8aB256Y/s2578/0c900462-95fe-45c8-b2eb-9286608f4887.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2578" data-original-width="1220" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIDKEZpQUBtHL5DKiJlTK9MT1bMALkCHjV7tGbgzifUm_P9xT1imzM-L9J4VBo52_7Cr_mX1RbbXdkWSfis9WMkd2vdvyD1-wimDTZO2R2bMNMaIr9jEYMAtmQkWJ4a0XkLiro8aB256Y/w302-h618/0c900462-95fe-45c8-b2eb-9286608f4887.jpg" width="302" /></a></div><div class="separator" style="clear: both; text-align: center;"><div>So beginning at the top and going clockwise you see the </div><div>Old Man Salt Bush Chapatis; The Quadong Peach tea; Sandalwood nut shrikhand with a dusting of Davidson Plum Powder; Buff stir fry with Mountain Pepperberry and Wattleseed; Lemon Myrtle thick Moong Dal. </div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa25pC4TYLwOTE8OjPCiQcBXzCJvio4V8hVz4WknEah5njpSgwiGIgpR95-zHC5OO8NVLsDRo5mY8IXvP1HdI_6pt5idITmGj05V_Egvi_RTOz3n8KUVSnEyBfV2b8sADX_1VWbIDFsSX/s2578/7fc34301-c321-40fc-8efa-bb23fad4468d.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2578" data-original-width="1220" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa25pC4TYLwOTE8OjPCiQcBXzCJvio4V8hVz4WknEah5njpSgwiGIgpR95-zHC5OO8NVLsDRo5mY8IXvP1HdI_6pt5idITmGj05V_Egvi_RTOz3n8KUVSnEyBfV2b8sADX_1VWbIDFsSX/w302-h640/7fc34301-c321-40fc-8efa-bb23fad4468d.jpg" width="302" /></a></div><div class="separator" style="clear: both; text-align: center;">Let me break these down a bit. I made the chapati dough as I normally would. I usually through in spoon of flaxseed powder but here decided to go with the Old Man Salt Bush - which is a dry coarse powder of similar consistency. It does have a slightly salty taste but not enough to salt the dough. I needed to add more salt. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GXX2oxV8qWuXWO18A_XdxluEVmXgXzJ6uUicguCCOTmk_ztqfjIhc_tZVSw_sUDjo8hjiqEiqrHa_VnoCE917X1O2NreZ0sGhv0J6V-bG9cuJm9ppxHqmf3rnGKytooXP8tqaDDraFIB/s2578/ca1b088f-72fd-4ed0-a794-63bbdd98c54d.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2578" data-original-width="1220" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GXX2oxV8qWuXWO18A_XdxluEVmXgXzJ6uUicguCCOTmk_ztqfjIhc_tZVSw_sUDjo8hjiqEiqrHa_VnoCE917X1O2NreZ0sGhv0J6V-bG9cuJm9ppxHqmf3rnGKytooXP8tqaDDraFIB/w302-h640/ca1b088f-72fd-4ed0-a794-63bbdd98c54d.jpg" width="302" /></a></div><div class="separator" style="clear: both;">This is traditional Kerala style Buff dish - fried a bunch of sliced shallots with a general amount of pounded Mountain Pepperberry and cooked the meat in a pressure cooker. When done, sprinkled on some wattleseed and put on the open flame to dry up the little moisture there was. Once ready I sprinkled a handful of grated fresh coconut and mixed it all up well. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizytyHD_D5N-aCGjuRqs59YQ2ElJU603LYQzAw6Hc2mUkPpW4bf5hGGrNoUPtRkpqfOEZFlOyiijuSkS4IIbwGxEgnTZoufVSDkporHW80QLeKs00lKLUJoDEQlbBd4RqVNWl32d4-qtQ/s2578/b3800e09-8101-468c-a0e7-163d48fe4fb8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2578" data-original-width="1220" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizytyHD_D5N-aCGjuRqs59YQ2ElJU603LYQzAw6Hc2mUkPpW4bf5hGGrNoUPtRkpqfOEZFlOyiijuSkS4IIbwGxEgnTZoufVSDkporHW80QLeKs00lKLUJoDEQlbBd4RqVNWl32d4-qtQ/w302-h640/b3800e09-8101-468c-a0e7-163d48fe4fb8.jpg" width="302" /></a></div>This is a favourite Moong dal recipe. Cook a cup of moong dal in the pressure cooker till it is soft and mushy. Fry up nicely, thinly sliced onions, tomatoes, some ginger garlic paste and 2-3 slit green chillies. This has to be fried to till oil leaves the mixture on the sides. Add in the moong dal and stir well. I normally squeeze some lime directly onto my dal before I eat it. A generous sprinkling of lemon myrtle stirred into the dal does just the trick. <div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyVJUsvs1jb-5PHU5EE7wnyJKlbMsyj-3_pPnpP5jQpaYFbUi9f8g5wvk_haOAszqphB36xFZyf11Zr5wyX1_LDl80-ODBwAak2bSh95w0TdnMd-H_t_-0qOpGkWwGvfP7Yic6JEoEa3L/s2578/75ddbefe-7007-4ac8-b4fa-9fd1cba9ab07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2578" data-original-width="1220" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyVJUsvs1jb-5PHU5EE7wnyJKlbMsyj-3_pPnpP5jQpaYFbUi9f8g5wvk_haOAszqphB36xFZyf11Zr5wyX1_LDl80-ODBwAak2bSh95w0TdnMd-H_t_-0qOpGkWwGvfP7Yic6JEoEa3L/w302-h640/75ddbefe-7007-4ac8-b4fa-9fd1cba9ab07.jpg" width="302" /></a></div><div class="separator" style="clear: both;">I love a good Shrikhand. I roasted the sandalwood nut a bit to get the flavours out and then pounded it with a mortar pestle. Shrikhand I made the usual way - drain all the water out of a cup of curd. Used a strainer for this and waited for a couple of hours. Into this thick curd, I mixed 1/4 cup powdered sugar and the pounded sandalnut wood. Put it in a bowl and decorated with some colorful Davidson plum powder. It made for a fab dessert with a mild nutty after taste. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7NlAWJd3wqWVbmj6qIOm2u24FeME580F05iwJbuovtVex9aCjP7OHIQfCaDOgL-3upWGpGpwJNRrGe6VGa8W0VqrG1Otk3g63uykK0dBMHrK0Txl2Sa_vxAco4hctwRiJWPrIvCf0MY6/s2578/45ec977f-6a77-4109-a1c8-0b43b2eea13d.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2578" data-original-width="1220" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7NlAWJd3wqWVbmj6qIOm2u24FeME580F05iwJbuovtVex9aCjP7OHIQfCaDOgL-3upWGpGpwJNRrGe6VGa8W0VqrG1Otk3g63uykK0dBMHrK0Txl2Sa_vxAco4hctwRiJWPrIvCf0MY6/w302-h640/45ec977f-6a77-4109-a1c8-0b43b2eea13d.jpg" width="302" /></a></div>The Suleimani chai - a black tea with lemon is a great digestive and one that is often made in our home. Something Sashi said about being able to steep the Quadong peach with a black tea triggered this recipe. Steeped some black tea in a kettle with a spoonful of this powder. It brought out some nice flavours. I did not add in any sugar, though you could consider doing so. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><br /></div><div style="text-align: left;">I have been getting queries on where one can buy these ingredients. They are difficult to source right now, but the folks at Foodie Trails can perhaps work out something if they have enough of folks interested, so do share you contact details with me on DM and you just may hear from them when they start. </div><div class="separator" style="clear: both;"><br /></div><br /><div class="separator" style="clear: both;"><br /></div><br /> </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-39727679452918111212019-09-13T19:43:00.002+05:302019-09-17T15:28:35.941+05:30Staycation at ITC Gardenia<div dir="ltr" style="text-align: left;" trbidi="on">
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ITC Gardenia and us go back a long way. Almost a decade! We tend to go there so often - to catch up with friends, to splurge at Edo, to celebrate occasions... their breakfasts were an addiction for us at one point. I have attended meetings, press conferences, award nights and more here. So much a part of life the hotel has been, that the staff, right from the very friendly Dinakaran who opens the car door as soon as you roll in, to the folks at Fabelle, the smiling staff at the restaurants, are all friends. </div>
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But the one thing we have not done in all this time, is cross the threshold into the residential wing of the hotel. When the invitation to do so for a staycation came from Simonti, how could we resist? It was the last thing we needed to complete our experience of every kind of hospitality the brand has to offer. And so one weekend, it was off to the ITC Gardenia for us. </div>
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<img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpCB5N1EugWl8auwYy_ZOYVmOnzEr0d3KiQ-AYmwd2hJEp5f6h2YbD5t6NKTYUnQ_pfifkZ3kd2toUJqEC-cPBSMJbp_73t6obvNXqYRccNkJVjHkXAXEty24GaxzH9enxZDEk7CLdcQ/s640/Gardenia+Exterior.jpg" width="640" /></div>
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<b>The Gorgeous ITC Gardenia has been quite the addition to Bengaluru's skyline </b> <span style="font-size: xx-small;"><b>Photo courtesy - ITC Gardenia</b></span></div>
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qTnNX86EyZSdHu38w9CjWC2NcWfMrHG_xvxTgtz5j0ikHX4xTFkTGj7cZaLguCe_8zf-nMaORPezZsJ_QchFva7RDVWqE1futVQzhZSB3_0uPfWqLD9Tqmx5fgvMxAevSUfwsRV0w_U/s640/pjimage.jpg" width="640" /></div>
Stepping into the main lobby of the hotel completely cuts out the hustle and bustle of the city and transports you into a serene world of landscaping. Right ahead of you is the wind-cooled Atrium Lobby, with its vertical hanging gardens. This leads out to the Central Courtyard Garden, in the midst of which stands the multi-pillared Lotus Pavilion, inspired by Tipu Sultan's Summer Palace at Srirangapatna - its sloping roofs covered<br />
with a lawn of fresh green grass aptly referred to as a Living Room with a Living Roof.<br />
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryR2SVt5ek0-_PQ0ZkgCumfT8wXrsqHti39vGEdAGwirNM9_5lNea1n0BWgh9-SXzOP3icaSQ0lqiJ9ye8uzk9z7aCeMtN_upiAvS2vbm1lUw8IbyqcNPMvZiknJm_8BRnPbgyRmSrDI/s640/pjimage+%25281%2529.jpg" width="640" /></div>
What I loved about the whole process of getting to our room is the fact that check-in formalities would be done in our suite! We just walked in and headed straight to one of the 16 suites that the hotel has. Each of these is named after a flower, more which you can learn of from the plaque placed at the entrance of the suite. Situated at the ends of every floor, it constitutes a tower of suites across the length of the building. Of course you also get to see those lovely long lit-up corridors, lined with embroidered artworks as well as sculptures, each of which have details of the artist and the heritage of the piece.<br />
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<b>And here is a video walk-through of the lovely suite we stayed in</b></div>
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/sla1bsHNchs" width="560"></iframe>
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<b>And if you are too lazy to look through a 7 minute video... here is a quick low-down on the suite</b><br />
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiakDFUmSnagfdLdtMFzRK17kY2C2AcayxdHMGPPAiQlFv2_Qb1VGCLByaBtzj_Ne0JHEgAcKFoUaC7uehdfTA2vAeCVylJ8809vmgEM6eD6YYZwJmP0LwlOb33SIwC-h0CqpIY02mx540/s640/3.+Welcome+goodies.jpg" width="640" /></div>
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<b>We were welcomed with these goodies - even the picture of us is edible. The Okra crisps were addictive!</b></div>
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<img border="0" data-original-height="584" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzOzYpewaYOle3CjTp39s86E-qGAWquY3O1MPB-cau159-B9LHXlt4Zy6n609CQYCuRVCSq7Gkpjb6ueJxQZfzJ_cW0XwAhMZdCFKA77sEIZjeoKb10aLoHSRYP_mKGM7Nhx8meOaNxQ/s640/4.+Bedroom.jpg" width="640" /></div>
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<b>Here is a panorama of the bedroom area - I absolutely loved the panels that can be pulled over the white curtains. Quite literally you can't tell the time of day when they are closed. </b></div>
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<img border="0" data-original-height="383" data-original-width="1200" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtiiYdgne1b63LrP7SkLqETq2CQ5X07ehjbebhWk3YecWAVZZC1gJZOGP8kh-Od7IirHaaNN-txRAM6xze5enMrPH0ifGkGu74PwidAYMDBJJemzr0cjCJ2cnyD55SAFVp6KycQ6U8Vhc/s640/5.+Living+Room.jpg" width="640" /></div>
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<b>This is a panorama of the living room area, which also comes with a balcony of its own. </b></div>
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNKI1gh0Kok_0DjPf-gwYcZnmu-uEYOiOO9YhnpTnzszIIMIESJobk73Y_eZfS_sFhrUGRh4UdgroXysT8hFDNfFYVSE5sGl2tJaxBJxiTxJPIBefMa4fTU28qGER4FMvguyG0cBwBKI/s640/pjimage.jpg" width="640" /></div>
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<b> That's two mini-bars to a suite that you see here. One in the bedroom and the other in the <br />living room. </b></div>
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFVYhrzqYB6oYrYthxApMtG0Ts-nkPGuaqUadmGPOO2M2g6QRmcEiTSFDZZ6hqfm_abVRGWMjc2SXEtOSxnuCeZCJ1G88PNtHLQh9oJsbCywiwa9Kz9MvMaU58ktDI9evafVyA1tLo6c/s640/7.+Tea.jpg" width="640" /></div>
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<b>And you are never too far away from a good cup of tea or coffee. Those mugs had my heart</b></div>
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<b><img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGb_oiicnUbVjfO_RqgLapEbXS467LgWru8GWjVo1D5-h_lfUvj57UZsVZrTQSiizxmNVw8Xmcg6c1NYTz3LmlK1wYknJJTUcjxKSGpItWaroDTKF_8N1aj7d8fuUP90uh5WYNGRf6ZtM/s640/pjimage+%25281%2529.jpg" width="640" /></b></div>
The ITC Gardenia was conferred the highest rating for green buildings in the world - the LEED India Platinum Rating. This recognition makes it the world's largest platinum rated hotel and is yet another manifestation of ITC's leadership in Sustainability Practices.<br />
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And as with all things ITC, the joy is in the smaller details. I particularly appreciated the bag kept in the cupboard requesting you to donate clothes you may not want. How many times have we left clothes we no longer needed at a hotel, or simply discarded them. The remote control boxes are biodegradable, as are the covers for all toiletries. The little tab in the collage tells you of all the sustainability efforts that the hotel undertakes and it is commendable. </div>
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ysaxGxajtUToF8cNnwj7fO6GE_knjWaedPpP2fE9oLdeGgXUFo84y7tetTi7Gbs93uwnu_0DrAC4ti36OS8Vanbew7hVqylqAJ9Nbzr928xYk7sBA6Vgz-uv1_4cFLV6Qkc0kYo-xeo/s640/pjimage+%25282%2529-001.jpg" width="640" /></div>
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Like I said, its all about the smaller details. A good night's sleep is definitely what the hotel wants to you to have - and so they offer you ear plugs and eye masks. Those two tiny bottles you see are pillow mists that encourage sleep. You also have a pillow menu to get a pillow that works perfectly for you. And if you are like me, you will sneak all the lovely magazines in the living room to your bedside to read yourself to sleep. </div>
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The <span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Proposed Rack Rate for Towers Suite is INR 35000, both single occupancy and </span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">double occupancy.</span></div>
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<b>And of course some time was spent at the pool. The hotel has a kiddie as well as adult pool and a splash pool as well. The kids had a blast going from one to another. Its also a place you can sit, read a book and sip on tea... just like I did. </b></div>
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Now let's get to the food shall we? We had some great meals at ITC Gardenia. Let me take your through them. Some of these dishes have been curated especially for us. It definitely showcased the versatility of the chefs and gave us a lovely overview of the offerings in that restaurant. Considering that we have had many a meal here over the years, I did not feel that things were repetitive. Let's make a beginning with Edo.</div>
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We have been going to Edo for ages now. Its the kind of place you go to celebrate (like I did for my birthday this year). For our visit this time, Chef Amit was given a free hand to showcase to us what he would like. And it was quite a memorable meal.<br />
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We began, but of course, with some Sake. A few rounds of this and there was a warmth that settled in. Perfect for the beginning of our staycation and the first meal here. </div>
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We started the meal with Spiced Edamame, a popular favourite. This was done with garlic tossed with <br />
seven spice mix. </div>
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On a lovely glass platter came the Tako Wasabi pouch (on the left) - beautiful little wonton pockets stuffed with wasabi marinated raw baby octopus, with air fried garlic and tobanjan drizzle. The octopus had an infusion of carrot and chilli pickle along with Japanese aromats. I certainly would have been happier with a few more pouches of this goodness... but there was a huge meal ahead of us. On the right, is the Nori Nachos - a small Spanish influence going here, with some Yellowfin tuna tartatre on a crispy nori base. A touch of colour with the crispy purple potato, some tender ginger shoot and salmon roe. This was a lovely course and I couldn't wait to see what was coming up next.<br />
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Next up was the White Asparagus Usuzukiri - Thinly sliced Peruvian white asparagus with jalapenos and Avocado tartare. This is a lovely play on textures with the crunch of the white asparagus, the smoothness of the avocado tartare, topped off with some ponzu drizzle. </div>
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The Tempura was nice but I was happy going back to the main showcase. Prawn and Keesh, a freshwater fish, braised in soy and Japanese aromatics</div>
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The Assorted sushi and sashimi is a classic here at Edo. We had the Chutoro sashimi (Medium fatty tuna), Kanpachi Sashimi (Yellowtail), Dynamite uramaki (Sushi rolled with an assortment of fish with salmon on top) and the Ama ebi nigari (Fresh sweet prawns). There is no doubting the freshness here. Its been consistent in terms of freshness, presentation and flavours for years now.<br />
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Moving into the mains, we had this delicate looking dish - Buta enoki maki. Thinly sliced pork belly wrapped with Enoki mushrooms and served with some Japanese cucumber. This dish highlights how the cuisine takes something as robust as pork belly and blends it so delicately with the likes of an Enoki mushroom to give you a dish like this. Very flavourful. This dish comes from the Robatayaki.<br />
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The Gindara Misozuke - Miso Marinated Black Cod. Let me just say first up - that skin is one of the reasons you should live - to be able to eat something so beautifully done. Chef Amit has marinated the black cod in miso for 36 hours and then grilled it without oil. Each layer has a lining of the Miso marinade. What remains of this marinade is used as a gel in plating. A dish that you should ask for when you are here next.<br />
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The Yasai yaki udon with kohitsuji in burraku peppa sauce or the Stir fried vegetable noodles with black pepper flavored New Zealand lamb loin did not really work for me. There was a melange of flavours which did not come together well for me, but it could work for you.<br />
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The meal came to a close with the Nihon no cheesecake with bananaoffee cream. It comes with a Sour cherry and Mascarpone ice cream and Ichiko (strawberry) ice-cream. A brilliant way to end. An average meal for 2 at Edo is Rs <span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: start;">2500 + taxes</span><br />
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A solid siesta, some time at the pool and some lounging around later, it was time to head to Highland Nectar. This was one of the first whisky bars in the city way back then. I will never forget the <a href="http://www.bangaloresrestaurants.com/2010/06/highland-nectar-itc-royal-gardenia.html" target="_blank">whisky tasting experience we had there in 2010</a>. We visited a few times in between, and on this evening, it would be the second in as many months! </div>
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<b>I love this counter top at Highland Nectar</b></div>
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These backlit backdrops are so pretty and give the place a sense of elegance, while bringing in a distinctly Indian aesthetic. </div>
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<b>The seating spread at Highland Nectar</b></div>
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<b> Always like a spike of spice in cocktails </b> <b>The Magnificent Sour</b><br />
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<b>Custom made for Sudhakar with a whisky base The Signature Green Revolution with flavours of paan incorporated</b><br />
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We ended our time here with a double shot of two whiskys recommended to us. <br />
Surprise yourself when you are here. An average meal for 2 at Highland Nectar is Rs <span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: start;">1500 + taxes</span></div>
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<b>It was a night of indulgence and we followed this up with a curated meal at Ottimo</b></div>
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<b>Our table for the evening</b></div>
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<b>Who can say no to a platter of fresh bread</b></div>
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What's an Italian meal without some wine to keep us company? And so this bottle spent the evening <br />
at our table. A good choice made for us as it partnered well with all the courses. Again, this meal was especially curated for us and has individually plated portions. </div>
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I love a good salad and this quinoa salad with white asparagus shaving and truffle has all the right elements of texture and flavour. A nice way to set the base for the courses to come. </div>
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With some dishes, you need to experience them to truly understand them. This is one - the Gin cured salmon with salmon roe, pickled radish, Dutch cucumber and 90 minutes’ yolk. All the elements come together really well and leave you feeling very happy. </div>
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Cauliflower soup with 64% dark chocolate and truffle shavings - Who would have thunk! Chocolate and cauliflower are quite the happy marriage. This is a rather thick and heavy soup though and I would pace myself if I were you and moving into a few more dishes. The highlight of this dish is the fact that it is all earth-based - from the cauliflower, to the mushroom, winter truffle and chocolate. </div>
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A pleasant dish, this one, though I personally feel charcoal anything needs to fade away from the dining scene. Black tortellini stuffed with papa pomodoro tossed in aglio olio and charcoal crisp</div>
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A very very nicely done medium on this. And one which had all plates swiped clean. No better testimony needed than that. Pan seared lamb loin with purple potato, Arugula purée, Vichy carrots and <br />
Juniper berry jus</div>
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<img border="0" data-original-height="1200" data-original-width="978" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxhjtxklTjBiOXrlpsEOb8ezAahxlSXPAChVsmv-C7rWIjRa1nDl1TCtAyAlgei1EdF5btiaS5KICk1Lzzm73JnHHo3kX-KoMjc4PW4DY4tV_BknCRxRUTOAmGi_vz1vhTQlhc_UlKLs/s640/IMG_20190817_233656.jpg" width="520" /></div>
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Tiramisu 2.0 - Coffee lovers and Tiramisu lovers, there should be no other dessert you look at. So so good! And this coming for a non-coffee drinker like me. An average meal for 2 at Ottimo is Rs <span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: left;">INR 2500 + taxes</span></div>
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<b>And yes, we called it a day after this!</b></div>
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuk38e9PcYJo3q_j5NwnCl9oLtUeUrPTzy6jRL9zAPs9fFYOFWHJrO2_EZ-VnNyiDkWuH4G4MAnfpiNf6yqsryiTuFv4QLgnrw3NG3n681fjCBya5OSqwll97vP25QGbb4im4MJ_4I3Y/s640/Breakfast.jpg" width="640" /></div>
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I slept surprisingly well for someone who takes a minimum of one night in any hotel room to be able to sleep well!. Such a refreshing difference. We ordered room service for the luxury of staying in, in PJs, with the TV on and not worrying about cooking up a brekkie. Heads up! when you order a plate of dosas, there are two to a plate! We ended up over-ordering and over-eating. </div>
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And after some lounging around, headed off the #GrandSundayBrunch. This brunch is spread across Cubbon and Lotus Pavilion and include Edo as well. </div>
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The Sunday Brunch is quite a massive affair spread across multiple restaurants. You could choose to be seated just about anywhere in the three restaurants. There is a lot of food and drink to be had as the pictures below will tell you. </div>
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qdsJZXJrZpxJdw8U6B_RJ4NBPCsdRkaBsMESjmVQh1deP59FjwWbxYTkMwR2WbZrQxbYl3JebMqAEWpQ3-gnLQTU5L4EoRJJuHw-7mcL5a7u1VHL7Jjc93ibb6ce_BgNyUGNUf7moTg/s640/Alco.jpg" width="640" /></div>
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<b>Cocktail and whisky choices at the brunch </b></div>
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRavFaQHDQOOz6ECpxyiQw8hqNWSrKfPvPb36GaYYmdZ_NUYM6mXQwLYbZbO0Zn9iTYZQrNgVLeP3cqvyBl9f8MjuRKkZnw8kOGg_QliKvMaRrS7MKuZ2HH2IBRZx1R7RcI9O5wVizTw/s640/asian.jpg" width="640" /></div>
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A small part of the Asian section</div>
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRCQfr1ZPfWIEcMkaF5Z5m8iDpanx4BZ-6ERs6E2PPK53q8CMu_uFLEy_am15uERivh6EeBt8ZtmH_1wwDeW__fKxxZrZwGvRe-UViU_JrZ4JgBFKLvAD9ZyuE1hl9QHSmP0xLKgkECY/s640/chaats.jpg" width="640" /></div>
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Chaats and salads - a lot of them</div>
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<img border="0" data-original-height="1200" data-original-width="567" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJTdJdZTG46epQSHvpBrhD_UDqS0VTmmaO2juBYGROWnUW9anfCYNb0YVyyvbVGqytOh1rD-mSFIPtl2-KfPfimqiHusTPnOUasIGGU8XeU74k463BPtCyTnUoLS-1LxI-cnRrwlAWLM/s640/IMG_20190818_133712.jpg" width="302" /></div>
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The little pleasures of life at the live counters - like this Litti Choka</div>
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_zp4s-WkkDMuSn2tR_g0PLqYJshyvEm_Nwarazg9gHKyNW9SYVg1gSpTyfrDG_mgT2ODZVV-ZjUjAPwwvLqd6RTDlk0raW82y5gsO3AGoBJSnmm8He1j6lsf5TmpzxESBeHa_BlLkSA/s640/Edo+1.jpg" width="640" /></div>
<b>Edo is part of the Sunday brunch and puts out a large spread of sushi, sashimi and salads as you can see from these two sets of images. </b><br />
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0oe9MyVDM0gB285PXdd_SHnsYMa8aL32siZQbVceId-eqDW9xNwqytbqExVg0NUsiyJAZ23_HOguKhH6pAca9FGJ0eyrKWbjmiBPOgTQg1JY4rLn-zNZMWDNIrF0vlHjV5II_nGf6W4/s640/Edo+2.jpg" width="640" /></div>
<b>The Salads at Edo</b><br />
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fagp1D_qPxnlU9_NTjgLrce0awJmVcebwQN_N6h8LkQDKwnf3ZR1jE7zs6dIozoAo0CpmCQJiz05wbl6lhkKzoTMbPc9OKboXHpjSfbR1OmStfGXfxjbKutS9CU9gHjP2n42hZft_uQ/s640/IMG_20190818_140924.jpg" width="640" /></div>
Do make sure to ask for the Shabu Shabu. If Chef Amit has it on hand, this is definitely one you want to try.<br />
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgt6VYp8NZSeJ7-EMt5Xkv2Rh2KH9_KL39PuAUGAa79DUEdVPdaQEdevnrkz9fc6EaYjsxiynzcKP003YgUoDmLuypAYugoHE1tdGcIhEiv_HCfYCy0Y9BbE7e5UUzvZ7Pr-g0su7WGc/s640/grills.jpg" width="640" /></div>
Then of course you have the Indian and international grills section that is placed close to the Lotus Pavilion<br />
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCh2zGQSAYxFcWdWhr2LwA-NP2aoG6EgkPRaZJSuhxd2a3QmMopWx3tloWfvlJ_1fWLc8y14vqraWVwZyMNI_S3oLW1Vepqo_823ul7LZ_09stWReHuHmUrmX5AobRsqBbIIczTaaJXg/s640/IMG_20190818_131954.jpg" width="640" /></div>
You have platters like this Lamb Chops up here...<br />
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG5d4z5gmCIlQ7lnuu0lDGFsNXRSXi864HIAI9kmx-Hw9d_p5q1H2pO4CFCCrqOBnj57zApYJlmz442fMBMu2Ugyw_5o38cHznOgT2RpgJeqZmB6liXcm7MkkBhXL4SsqiwPv8QqVg_g/s640/IMG_20190818_132003.jpg" width="640" /></div>
And the Grilled Pork Belly here that you can spend a good portion of your tummy space on.<br />
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcB6tVDHXwpBw7mkqwoDY0ZR_fXDMlqh4L8QWfgg29m-TPFbBzyPSO-o0MktvnhYuG8wKcn2AGkI2_lPIIxZHF5NnfO2vrU7vYPvqvb85gloEU2Pa53Z89G1sFRnnX0f3hM3-rshzZsWI/s640/IMG_20190818_133630.jpg" width="640" /></div>
This is just one side of the dessert spread that you have to indulge in<br />
<span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: start;">Gourmet Brunch with Soft Beverages: INR 2450 + taxes as applicable per </span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: start;">person</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: start;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: start;">Gourmet Brunch with Select Beverages: INR 3250 + taxes as applicable per </span><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: start;">person</span><br style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: start;" /><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: start;">Bubbly Brunch: INR 4250 + taxes as applicable per person</span><span class="im" style="background-color: white; color: #500050; font-family: Arial, Helvetica, sans-serif; font-size: x-small; text-align: start;"><br /></span><br />
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxWWbEEcqFpUvOAvwY9f8kM6f5uGifFGBWeB73dWEjui7SlY7a4GcomwK34P8rSTjT3dKq7XuMcBYFWsb3PJstjlmhEBZgEFtwjVTRDLLdT9SW-VhOVERhUJ7waGakoXeUY1CMtpWGP0/s640/IMG_20190818_153439.jpg" width="640" /></div>
We have to absolutely thank Deepak who was our butler and made sure that we had everything we needed! From ensuring the kids were well taken care of, to just being there - unobtrusively.<br />
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIE-3bKozUgd04NokjOOutyQKSjo4WQXX3g6YCKMnAmOnhJaptcye4PRPCm_x_Row3re9GR0PtvTSx3TFYVO8hxbtd_JTAIEbr0KGzjN8xhyaZwnlkuxK2rulMJViVktdNBs167mYGsl0/s640/IMG_20190818_153746.jpg" width="640" /></div>
And Dinakaran, whom I have known for years now! He never fails to ask after the family, always smiles, makes sure I never have to go too far for my cab and truly wishes that I consider ITC Gardenia my home.<br />
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This staycation was a brilliant one. ITC always knows how to take hospitality to a level that is unparalleled. If you really want to get away from it all, yet be in the center of the city - there is no doubt which hotel you should be calling for a reservation. </div>
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<b style="background-color: white; color: #444444; font-family: "Noto Serif", serif; margin: 0px; padding: 0px;"><span style="font-family: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit; margin: 0px; padding: 0px;"><span style="font-family: inherit; margin: 0px; padding: 0px;">Location:<span style="font-family: inherit; margin: 0px; padding: 0px;"> </span></span></span></span></b><span style="background-color: white; color: #444444; font-family: "noto serif" , serif;"><a href="https://goo.gl/maps/Bc9kSup7bcc9LhJd8" target="_blank">ITC Gardenia Bengaluru</a>, # 1, Residency Road</span></div>
<b style="background-color: white; color: #444444; font-family: "Noto Serif", serif; margin: 0px; padding: 0px;"><span style="font-family: inherit; margin: 0px; padding: 0px;">Reservations<span style="font-family: inherit; margin: 0px; padding: 0px;">: </span></span></b><span style="text-align: center;"><span style="color: #444444; font-family: "noto" serif , serif;">+91 80 2211 9898</span></span></div>
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Me! In wordshttp://www.blogger.com/profile/07092829965456570645noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-401219866235529622019-07-09T10:22:00.001+05:302019-07-14T10:43:20.873+05:30Staycationing at Aloft Cessna Business Park<div dir="ltr" style="text-align: left;" trbidi="on">
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Yes, am a sucker for staycations. I often travel on work and these tend to come pretty much back to back. I have stayed in some great hotels, but often thanks to crazy schedules I never see more than the breakfast buffet, the bed and the shower. I never really have time to soak it all in. And so, in my own city, when the opportunity for a staycation comes up (we have now made it the family birthday celebration ritual as well), I never say no. This time round, it was my birthday and the stars aligned for the <a href="https://www.marriott.com/hotels/travel/blral-aloft-bengaluru-cessna-business-park/" target="_blank">Aloft Cessna Business Park </a>staycation invite that was pending for quite a while. After a lovely party with my closest friends on a Friday (how lucky am I to have my birthday land on a weekend), we headed to Aloft on a Saturday afternoon. </div>
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGhn6y9bn1JVukQWnlUiLtNdNkY2P-IdmzR3FeuKvRnHnyAbA9pBvndhvl9yDemN2_PZ23DXIZu3scPM6gT3ont3W2_g1eYgkAWCU4Llu1KZ9nPmaFvBn_WNxZIdFH5ct1c34JnhGTn4t/s640/1.jpg" width="640" /></div>
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That is the larger than life signage as soon as you get past the gates<br />
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WyVymg7xHOrZ8eJAtbNvhwg1jUd2HTlWwTV_XtxZZhtx3WQWeHH-52h3_s35c162Gdu2NR1yNHJ0aHWoeW1JaxM6yLmrr_uvYI3l0MPSafod40XOvEH_97CuHlanrDyQcdEwN5uLa-9h/s640/Reception.jpg" width="640" /><br />
The Lobby is a colourful space, inviting you to come in, settle down and unwind. It has Re:Fuel - a coffee shop, a pool table, a reading and WiFi corner, with the day's papers and ample seating on pouffes, rocking chairs, lounge sofas and more should you simply want to catch up with a friend or a guest at the hotel.<br />
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<img border="0" data-original-height="766" data-original-width="1200" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpkJnrc_Y-e2lZL1r-kFb8GBv179jtZugfpEMNEbFmxPkfKVeAYvQ5EgVpY17xCmmDQtm_i3f8Ogue7-8WvNJHpXjh2kmRb6g_bpdFxf58osYFJ8pW2CJBK0CSeGLermWLF8n_jZ6SaL7/s640/5.jpg" width="640" /></div>
A bird's eye view of the lobby<br />
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBlQIrtFKpzAsyeKZO6groamxpkKa9SSsWn4kr2OCNv4HPYIbxeWqS8r-B7UfZDpCFAAWLNiASaN6zDtZiSGtqQ92lWTNqv3UFkHKTqwuGU_BTcChjR4C2LLdzmDDgq_9gF6BEAxcOw2j/s640/4.jpg" width="640" /><br />
The Cessna you see up here is the reason behind the techpark that this hotel is lodged in, being named Cessna Business Park. We were told this was once a working Cessna.<br />
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<img border="0" data-original-height="1200" data-original-width="567" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKXxld6AKiZsFtGutDgc4JlWxGzZhFrToOoaMPyR8c4ooAOLk6x9TGnCesL6ai0RUr9hdB8cV3ulw_WAP7A-iJ8k2OryMJl0DmOKKJNaXboGp2JQmtfEP6iCZTj89-dZGKLCob0GExra3/s640/3.jpg" width="302" /><br />
We were welcomed into the suite on the 9th floor, with these macarons and chocolates<br />
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdaawScM7_zRSMepHomBpDsNxnuA6JSyu2rUMOSSrYm4tJjD-3kVZvuGOvOkW6n0hatnTt9GeVVshwDtQDcPaZlXUWiyKw6VzCG-RYYZN8y9AQyuq3IlW41Q7WG_PuiQ_LqWyru8vNsjI/s640/2.jpg" width="640" /><br />
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Housekeeping had kept for us this lovely towel art and a handwritten note of welcome - so nice to see handwritten notes these days!</div>
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/bkdrSYzOS6w" width="560"></iframe></div>
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Take a look at our suite with this video</div>
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<b>Now let's take a look at the facilities shall we</b></div>
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjML-eYnRl_kHjCUBSJc-AhJIn4pU8qkoLa6Bk-t1IqEyHEgDR9ejpyahU3uz-QkNhyphenhyphen2iWRVDgWX0As25dx2lOxJl-iCxPDDGqK1yENiGYGgJFkSl03XNTFiNzDFIaPxoVdnwdwiga0yugz/s640/ReFuel.jpg" width="640" /></div>
Re:Fuel at the Lobby offers a curated tea collection, packaged drinks and juices and a range of snacks that you can help yourself to, bill right there and sit down and enjoy. I loved that the space was so brightly lit thanks to natural lighting coming in. In the evenings too, it is such a pleasant space to spend some time.<br />
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<img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfgmJ0FXg2drYa37Iai9qVBYr6Xu1AYweS-I_wlHc1oY6GbIU6Mj8HLvH77A42KASf49CXSCSxoERiKILEHBcyLnMJVmLzzkq7IOQDPmuVwMmptKzbU5vwOXclmI-msW2De0j_Obsekb92/s640/games.jpg" width="640" /></div>
Besides the pool table in the lobby, there are foosball tables and an air hockey table on the first floor. It also has a reading nook with some magazines (picked up a Femina after ages and Oh My God the typos! What happened there I wonder). If you are into some serious exercising, then the gym is definitely the place for you to head to on the second floor.<br />
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<img border="0" data-original-height="567" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWjE06iRLYGSYfqgmFW1uckBmZ9gui1dxsU764_d7D6rbjSetpd_rnk58jw30OOhll9hSVjlhJUhXCEafi-NEFyAhX8zwb0siH2G4AmdPJnI9l-fHE9ANoDIpOYYXEqp-YPgNtMzzToAj/s640/6.jpg" width="640" /></div>
The 2nd floor is also the space where the pool is located. And a nice one it is. Missy got into the pool but the overcast weather kept the water a tad too cold and she was out in a jiffy. The changing rooms are clean.<br />
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<b>The Food</b></div>
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<img border="0" data-original-height="1200" data-original-width="567" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTy3N8bjJZiAahHVJWVA-wgVb4YxjzR7YTTzDEtY-WbB91s6LOe4FfzqqAYZYQn1SHnYIH16-WjbOp8XKx_6TvZ8LrKw-1pfWiliZJZY9Fx3t-mRgusuyvzK2bbgWEuCDBlkfvi08PfEI/s640/K%2526B+lead.jpg" width="302" /></div>
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The hotel has Nook, the all-day dining restaurant and W XYZ, their bar that adjoins the main dining space. Nook is also the venue of the buffet breakfast in the mornings. At the time of our visit, a Kebabs and Biryani festival was on and from the sumptuous meal we had, the effort and of course the research that Chef and his team put in was just fabulous. Take a look at these pictures and tell me you are not drooling. Above is the Sabzi aur Narel ki Sheekh<br />
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Going top to down, from top left - Machhi sarsonwali tikka, Tangdi kebab, Boti kebab, Zafrani tandoori jhinga, Burwa anjeer paneer tikka, Kakori sheekh and the Malai brocolli<br />
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Going left to right for the biryanis - The Kolkata Biryani, Thalassery Veg Biryani, Hyderabadi Veg Biryani, Chicken Donne Biryani, Mutton Biryani, Prawn Biryani. The Mirchi and the Baingan salans were really really good, as were all the biryanis - though the veg Thalassery and Hyderabad were definitely a first for me.<br />
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A view of W XYZ, the bar. We were lucky that an India match was on at the time and we watched while we enjoyed what came from the bar. </div>
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Raju, the bartender here has come up with his new Pouva cocktails and here is a collection of them. From the front to the back - The Lemon and white rum, the Imli and chaat masala with black salt and Old Monk, the Coconut water with vodka, The Roohafza Cosmo, the Aampanna with Rum and the The Kashmiri Kahwa with Old Monk<br />
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Since we had really packed it in at lunch, we went easy on dinner. The Pani Puri was really good, and it was good to see Bangalore style bajjis on the table. The Pesto pasta packed in a lot of flavour and was heavy, so it became a meal for two.<br />
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A fitful sleep later, we decided to order in breakfast, since we had the suite to ourselves and wanted to feel pampered with room service. We ordered in a mix of Indian and continental. The pancakes were great, the croissants flaky and with the right amount of sweet. The chutneys that came with the uttappam were brilliant, though the uttappam suffered a bit from fermentation not being complete. The puri bhaji was nice. And me being a sucker for bhaji with a generous squeeze of lime, appreciated the large bowlful of it.<br />
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Post that brekkie we headed out and about the hotel. Took in the lovely breeze in the compound. Played a few vigorous rounds of air hockey and foosball. Once again, in vain, I tried my hand at pool. Clearly there are some things I am not going to master in this life time. Let's just leave it at that.<br />
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And then yes, we did some more eating... we were on a staycation... what more is there to do? Brunch was a nice spread - I particularly liked the salads - the barley salad and the artichoke and chicken. Happy to see that I could put together my own salad and the number of olive oils available just made me grin with joy.<br />
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One of the first things I check at every Sunday brunch is whether there are any breakfast dishes on the menu - after all, it is a brunch. But 9 out of 10 places seem to forget that. Nook did not. There were eggs to order and waffles and pancakes that we could partake off.<br />
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I stuck primarily to the Indian section... it was my hankering for the day. There was Asian in the form of Thai curries and Italian by way of pastas.<br />
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The desserts were ample... I particularly liked the bread and butter pudding (didn't see a name but it did taste distinctly like it. The Fruit phirni and Fruit tarts were great too. Lots for everyone to choose from.<br />
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Now that we are back home, what I truly loved about the experience was the personalization of it all. The handwritten welcome note with a gift of headphones. The towel art with a handwritten and designed card. And the sweetest gesture of 2 of the housekeeping staff coming to us, just before we checked, giving us a photo of the team and taking a selfie. They asked us if we were comfortable and if there was any way they could do more. Such hospitality, straight from the heart is touching. Also the fact that the itinerary gave us ample time to actual enjoy the staycation, take in the hotel, with an hourly schedule of things to do and experience being set up for us. If we needed something, we just had to ask.<br />
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And that folks was our staycation at <a href="https://goo.gl/maps/x6MHnCU4FALZGGVPA" target="_blank">Aloft Cessna Business Park</a>. </div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-27064068062634612542019-05-16T20:58:00.000+05:302019-05-16T21:02:32.767+05:30A Lovely Family Getaway at Aalaya By Happy Retreats<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://goo.gl/maps/FtXSXXjNV2dyG2p1A" target="_blank">Aalaya by Happy Retreats</a> (click for map and location) is just that, a happy retreat away from the city. I am always on the lookout for a getaway from the city with the family and so when we were invited to spend a weekend at Aalaya, I of course, jumped at the offer. A lovely farm spread over 8 acres of land, it has a mango grove, fruit and vegetable gardens, gorgeous trees bearing jackfruit, coconut, papaya, chikoo and even a fragrant sandalwood tree. In the midst of it all sits a magnificent looking bungalow, with 4 bedrooms and massive common areas of living and dining space. </div>
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Aalaya offers itself up as a space for open air events of every size - think large weddings to team outings to large family get togethers. The space offers multiple areas for each of such events, catering facilities as well as accommodation. All was quite at the time of our visit making for a lovely start to our getaway. </div>
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This is going to be more of picture review, after all pictures always speak more the words!</div>
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The long driveway leads a canopied parking space that works for a good number of cards </div>
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Our welcome drink on arrival</div>
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Various views of the majestic bungalow set in the middle of this 8 acre estate </div>
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The view from the first floor of the living room on the ground floor as soon as you enter</div>
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The living room that is flanked by two bedrooms</div>
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The Lounge Area and the indoor Dining area </div>
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The Bedroom we were given - complete with access to the balcony that runs around the 1st floor of the bungalow, an attached dressing room space and a bathroom with quality branded fittings and amenities. </div>
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The owner of the farm is an avid traveller and all across the home you will find elements of decor that speak volumes of this </div>
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Coming back outside you have this lovely swing set placed against a nice floral background. Great space to lounge about and a wonderful spot for some photographs during an event. </div>
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One of the outdoor venues for events </div>
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A spot used for wedding receptions with ornate walkways and canopies for the couples and guests</div>
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A really lovely home cooked meal for lunch with options in meat and vegetarian for us. It definitely called for a siesta post the meal. </div>
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Post that siesta it was time for some pottery! I have all that we made sitting pretty on my window sill garden </div>
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Staff know to make a mean ginger tea and we were told to help ourselves to the amla that the trees had around. We were also shown to a rudraksh tree and picked a few of the fallen ones for ourselves</div>
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We also took a walk around the farm to check out all that was growing there. </div>
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As evening fell the space was lit up and one of the most beautiful was the wedding mandap set <br />
around so much greenery. </div>
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The sky was a lovely sight that evening and I have so many of these images from various angles. Sights you will never see in a crowded city</div>
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For the evening, this was the beautiful canopy set up for us to sit back and relax. A large bluetooth speaker was placed close by and we could play music of our choice, the buffet was set up a close by and it was an evening set up, quite literally under the twinkling lights of the sky and the canopy<br />
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Our canopy was surrounded by beautifully lit up bushes, a waterfall, a roaring bonfire which finally reduced to embers, ending the day on beautiful note. </div>
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The next morning we headed out early for a walk in the garden to admire the range of flowers. We enjoyed a lovely breakfast, a mix of south and north Indian staples and headed home happy. </div>
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Do take explore <a href="https://www.happyretreats.in/aalaya-retreat/" target="_blank">Aalaya by Happy Resorts</a> the next time you are looking for that getaway big or small, or even an outdoor venue. Its a place that surprises on several levels. All tariffs are as updated on the page. </div>
Me! In wordshttp://www.blogger.com/profile/07092829965456570645noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-15150328268456868212018-10-04T19:16:00.001+05:302018-10-04T19:17:58.159+05:30An evening with Jack Daniel and Eazydiner at Uppercut at Sheraton Grand Bengaluru<div dir="ltr" style="text-align: left;" trbidi="on">
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I will be honest. Getting me to Whitefield takes a lot, seriously lot - In a year probably I will find all of 2 reasons that are good enough to make the trek. This year, one reason was to watch Thaikuddam Bridge play live and the second was to celebrate Eazydiner's association with Jack Daniel's at Uppercut at Sheraton Grand Bengaluru. This was to be a sit-down dinner showcasing the best of the restaurant as well as the bourbons from Jack Daniel's. Now as the Bangalore critic for Eazydiner, this couldn't be a meal I could be miss. And the whiskey paired meal proved to be worth every bit of the 1.45 hour long journey to get there! Take a look!</div>
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The evening began at Chime - the lobby bar of the hotel. Teas infused with Jack Daniel's was the offering. I managed to get myself one of the last teacups that were served thanks to being a bit late - Bangalore traffic can be really jinxed when you have to get somewhere, no matter how early you leave your home. The cold teas and the infusion can play a heady number on you, but they are oh so good!</div>
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Dinner was set under the stars, by the poolside at Uppercut - a beautiful table setting and individual wait staff for every guest. Now that is called being welcomed, wined and dined in style!</div>
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This was to be a whiskey sampling and paired dinner and we were to try 4 variants. As a brand Jack Daniel's is amongst the oldest around and has a good share of the market, with good reason too. Over the years they have sold around 14 million cases worldwide and have been in the Indian market for a good 18 years now.<br />
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This Herbed Butter made such a delightful nibble along with the bread sticks on the table. Truth be told, I didn't touch for quite while thinking it to be a beautifully potted microgreen.</div>
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The evening for me began with a lovely cocktail with JD No. 7 as a base. The charcoal mellowing is what makes all the difference between a Tennessee Whiskey and Bourbon. There were other cocktails around but I choose to stick to one kind before getting into the tasting<br />
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The first whiskey of the evening was what I was nursing by way of a cocktail till then -the Jack Daniel's No. 7 - Matured in handcrafted barrels, this is a charcoal mellowed whiskey and that is the primary difference between this and the Tennessee. The flavours are a balance of sweet and oak. The oak in fact becomes much more pronounced when you swirl it a bit and then nose your whiskey again.<br />
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This Whiskey was brilliantly paired with the first course - <b>White Asparagus with Parmesan and Spiced Hollandaise. </b>The White Asparagus too me back to a brilliant meal at the <b style="color: #444444; font-family: "Noto Serif", serif; font-size: 14px; margin: 0px; padding: 0px; text-align: center;"><a href="http://www.bangaloresrestaurants.com/2015/08/austrian-wine-summit-2015.html" target="_blank">Hofmeisterei Hirtzberger</a> </b>in Vienna in 2015 where white asparagus was the star of a course. The spiced hollandaise is what elevates the white asparagus and the parmesan gives it that touch of richness. The whiskey opens the palate well enough to appreciate all the textures and flavour profiles that the meal offers.<br />
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Course two continued with the same whiskey and this time it was paired with the Pan Roasted Scallops with Textures of Cauliflower honey and truffle dressing. The scallops were treated with a lot of love (something the really need when being cooked) and with the cauliflower textures the course was a lovely play of textures. All through, the scallops remained king. The whiskey moved really well between a mildly heavy vegetarian course to a fish course, making for a subtle pairing.<br />
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This course for the vegetarians was titled <b>A Walk in the Garden - Root Shaving citrus Chantilly</b>. Served up in a pretty looking wooden tray, surrounding by delicate plates and topped off with edible flowers.<br />
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The second whiskey for the evening was the <b>Gentleman Jack</b> - this is a double mellowed whiskey and opens with an aroma of orange, vanilla and some hints of mint. This is a full-bodied whiskey, light on spices. The finish is quite smooth, gives you a lingering feeling of warmth going doing and is very pleasant.<br />
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This was paired with the <b>Lamb Agnialotti with Arugula Apple Wood Cloud</b> - This pasta course was a good match to the bolder whiskey considering the sheet pasta used and beautifully spiced lamb on the inside. Unlike most foams/clouds, this one actually had a lovely lingering flavour that combined well with the pasta.<br />
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<b>For the vegetarians was the Wild Mushroom Agnialotti with Arugula, Sage and Pecan Nut Butter</b></div>
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<b>Then came the Boston Sour Sorbet - nothing like a whiskey infused sorbet to be the <br />perfect palate cleanser</b></div>
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The main course of <b>Lamb Chops Grilled Tomato and Traditional Chateau Potato with Bearnaise Sauce</b> was served with the Woodford Reserve. Having already enjoyed this whiskey from my personal bar on many a night, I knew it would be the ideal pairing with the lamb course that was served. The smokiness level of this whiskey is significant and that is perhaps what makes it the best one to go with a red meat like lamb.<br />
The encrusted lamb is possibly one of the best renditions of lamb I have come across in a very long time. Succulent, moist, easily yielding to the knife and done perfectly to a medium. The accompaniments of the bearnaise sauce and the grilled tomatoes and chateau potato made this a dish that I finished right down to the last crumb.<br />
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The vegetarians had the <b>Spinach Coulibiac Pearl Barley Risotto with Saffron </b>paired with Woodford Reserve. The heaviness of the risotto and the layers of the pastry are what brought it all together with this pairing.<br />
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The dessert platter was with an infusion of the Jack Daniel's Honey and was a great way to end the meal. But what made it even more special was the shot of Jack Daniel's Tennessee Fire!</div>
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<b>A look at all the whiskies we sampled. </b></div>
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Me! In wordshttp://www.blogger.com/profile/07092829965456570645noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-90864048244847639032018-10-02T17:51:00.002+05:302018-10-02T17:51:57.966+05:30Farzi Cafe's New Menu Has Some Absolute Winners<div dir="ltr" style="text-align: left;" trbidi="on">
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Farzi Cafe has a brand new menu in place and we recently spent a brilliant afternoon sampling it - great food, great company and Farzi's Masala Saison is a winning combination. We were invited to experience this menu and pictures will take you through just a part of what the new menu has to offer. </div>
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The Amuse Bouche of Mango - some spherification and a bed of dry ice for the drama element. Always a nice way to begin the meal. </div>
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<b>The Khao Suey Soup with Black Garlic Dust (veg)</b> - The soup is poured at the table with flourish. Always good for those pouring shots, if you are like me and always scouting for something nice. </div>
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<span style="text-align: center;">How was the soup you ask - it was a brilliant Khao Suey - creamy, flavours of lemon, ginger, garlic, chilli all coming through beautifully. Poured over the toasted noodles made it a great meal to have - is a soup, not really, its a good old Khao Suey that I will go back for definitely</span></div>
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Farzi Cafe, no matter which city it is based in, always takes inspiration from the local cuisine. <b>The Paya Shorba</b> was the first of the dishes to go down that path. These gorgeous stone bowls come with the trotters in it and the shorba is poured out at the table. The soup has a nice hit of pepper as it should and opens up the senses. A sip of the cold Masala Saison soon after will give you a headiness of a different, happy sort.<br />
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Being a Mangalorean, the Rotti from Kori Rotti is no stranger to me. Many a coconut chicken gravy I have dunked these rottis into. With the <b>Edamame Hummus with Kori Roti Crisp</b>, this was the first time I was using the rotti to scoop up some of the Edamame Hummus and I can tell you for sure that it is as addictive as it comes. Try it.<br />
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Again, the Mangalore girl in me completely approved of this <b>Squid Rava Fry with Shrimp Dust, Roasted Tomato and Ginger Chutney</b>. I will happily fight anyone at the table for this. </div>
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Pretty plating is a part of the deal when you dine at Farzi. While I have found it a bit over-dramatic at times, clean lines and distinct arrangements like this one you see, always gets my attention. I can see all the elements on the plate and know exactly what I am digging into. The <b>Edamame and Aloo Samose Pinwheel Chaat</b> was quite the surprising dish and not one that I thought I would like so much, but I did and have been recommending it as well. The aloo filling is what cinches the deal in this dish.<br />
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<b> Tellicherry Pepper chicken Tikka</b> - you couldn't ask for more - succulent meat, spicy marinade and some beer and you are set. </div>
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<b> Spinach and Ricotta Kulcha</b> with beetroot garlic cream - While the kulcha was nice, it was the beetroot garlic cream that really stood out for me in this dish. Not too sweet, beautiful colouring and solid punch from the garlic to take on the bitterness of the spinach and the creaminess of the ricotta.<br />
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<b>Prawn and Pondi Sukka </b>- Another spicy coastal inspired preparation that hit the spot</div>
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And then for a little palate cleanser in between. This little baby reminded me of Hajmola as a <br />frozen candy stick</div>
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Coming to the mains - we had the<b> Jalfrezi lasagna, potato crisp fried garlic and togarashi Kulcha</b>. Some of the sauce layered on the inside was served in a tureen on the side as well.<br />
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This <b>Methi Makai Mac and Cheese</b> with black olive dust may sound completely off in terms of the elements in it but they come together brilliantly. This is one very good dish and one that even found its way home in a little takeaway bag.<br />
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And for those who would like to see country classics like <b>Nati Style mutton mudde curry </b>reach upmarket restaurants like Farzi, here is this one. A really good mutton curry, with mudde on the side. Close my eyes and eat it and I am in one of the military hotels in my part of town. Top notch flavours nailed!<br />
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<b>Red Velvet Bebinca, mix berries ice cream</b> - a beautiful variation of the classic Red Velvet and the Bebinca. Light and fruity flavours and the berries adding that lovely juicy burst of flavours.<br />
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There is a lot more on the new menu that you can choose to have. Do let me know what you try. Average meal for two without alcohol is around Rs 1700.<br />
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<b>Farzi Cafe</b><br />
<b>Address: </b><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small;"><a href="https://goo.gl/maps/QtzhdNfWyx62" target="_blank">2nd UB City, MG Road, KG Halli, Shanthala Nagar, Ashok Nagar, Bengaluru,</a></span><br />
<b>Parking:</b> Mall Parking</div>
ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-9763882881837222152018-09-15T23:20:00.000+05:302018-09-15T23:20:57.943+05:30Hawker's brunch at High Ultra Lounge<div dir="ltr" style="text-align: left;" trbidi="on">
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I have seen High Ultra Lounge quite literally from the day it opened its doors (and that amazing helipad) to become one of the highest destination dining points in the region. The view alone is something that can have you coming back multiple times. Then of course there is the food and drink. Things did take a dip somewhere in between, a while ago, but it didn't take too long for things to turn around pretty soon. And now with Chef Anthony Huang at the helm of affairs, you know that you are in for a great time. </div>
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Introducing the Hawker's Brunch (its been on for a while, like I said, backlog on blog being cleared!) and one that we were invited to experience. An Asian Brunch, complete with little hawkers' carts, street food options and a range of dishes that will not have you longing to touch Asian shores for real in a while. Chef Anthony ensured we tried a lot off the menu - and so this will be more of you flipping through the album of a well spent day at brunch. </div>
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The Cocktails from the bar have several options that you can choose - Some really good ones to try out are the Inception, Amethyst Mist, Mother Nature, High Tai and the Constellation</div>
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We began with the <b>Aromatic Roasted Chicken </b>Served with Asian pancake, hoisin sauce, leeks and scallions. I love well laid out dishes like these that allow you to personalize your rolls. The chicken on this was oh-so-moist and flavourful</div>
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The <b>Burmese Style Soup - </b>this vegetarian soup is a nice go between dishes. Creamy and coconutty </div>
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<b>Guru's Love Potion - </b>Guru, the creator of this drink may not be around, but this is one drink no one who has visited High will ever forget about. </div>
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<b>Grilled pork belly topped with Kimchi Sauce </b>- Honestly need I say more? Every mouthful was quite the delight. The fat taking up the marination and the sauces so well. </div>
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From the sushi counter <b>- Crispy Cheesy Salmon Maki Roll - </b>the cheese did not really work for me on this one. But am sure many will like it the way it is. And there are several more options to choose from. </div>
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Now with the <b>Grilled prawns with Yuzu Pepper Sauce </b>you forgo the cutlery and go hands in and get all messy. I would go so far as to say, don't hesitate to use fingers to lick up all the good sauce that remains in the plate once you are done with the prawns. </div>
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<b>Prawn fry with spice sour mayonnaise </b>- honestly, this one did not need the mayonnaise. And I loved how they were skewered and fried (at least that's how I think they were done) to get them straight and quite literally like a prawn on a stick!</div>
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<b>Chicken in Black Pepper Sauce with Wonton Baskets - </b>This one did really well in the balance department as far as the spice levels go. The perfect answer to my constant desire for something hot, spicy and gooey ( hot and spicy in this case, with the chicken being tender). The wonton baskets were great to break into smaller crisps and dig into the sauce or spoon the chicken into our mouths. This would go well with a beer. </div>
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Often when we go out for a drink, we tend to veer towards doing starters and starters alone and so this steady stream worked perfectly for us. Next up was the <b>Sesame Cheese roll with sweet chilli oil. </b>A nice dish and particularly went well with the junior at the table. </div>
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The <b>Grilled Salmon Teriyaki with stir fried vegetables </b>is a good one</div>
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<b>Five Spices Grilled Chicken with Spicy Sour Mayonnaise. </b>Make sure to ask for a larger portion of the mayo. This is one of those pick-up-a-piece-dunk-and-eat kind of dishes and is great Sunday brunch dish.</div>
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The view I was talking about? This is just one section of it. You will need to walk around after doing starters of this nature and that is exactly what we did! Lots of points all across the indoor and outdoor space for those DP and profile images as well as selfies and family pictures</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqwYtcNyKepMutF_IZYeX8ih4CX38vTX37nXU9kGYRtCkXtlPbOmw5T2VN_pwt3ltX2JE_tO7Qxw-OPI3rQ-MdA9YW7A6X86LvwC3r38f9_iH8EBluP_hdQp1b-JCtrxQPK3Sv38Pfkc9/s1600/IMG20180610151123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="785" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqwYtcNyKepMutF_IZYeX8ih4CX38vTX37nXU9kGYRtCkXtlPbOmw5T2VN_pwt3ltX2JE_tO7Qxw-OPI3rQ-MdA9YW7A6X86LvwC3r38f9_iH8EBluP_hdQp1b-JCtrxQPK3Sv38Pfkc9/s640/IMG20180610151123.jpg" width="418" /></a></div>
And this spread that you see was our many main courses. Beginning right at the top and working your way down - the <b>Yaki Soba Fried Noodles, Fish with oyster garlic sauce, Thai Green Curry Vegetables, Thai Red Curry Chicken, Sanbei Chicken, Cantonese style pork stew, Vegetable Fried Rice and Steam Rice</b>. All great but at that point with a really really full stomach, I will have to go back and skip that starters and work on getting through the mains alone.<br />
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I had place for just about one dessert, though you have many to choose from. This here is the<b> High style bananoffee pie with vanilla icecream. </b>Ask for two - you don't want to share this one. </div>
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The Hawker's Brunch is on every Sunday at High Ultra and is priced at Rs</div>
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<b>Address: </b><a href="https://goo.gl/maps/JuXYiYiepXJ2" target="_blank">Rooftop, World Trade Center, Brigade Gateway, 26/1, Dr, Rajkumar Road, Malleshwaram</a><br />
<b>Phone</b>: 080 - 4567 4567<br />
<b>Cards Accepted:</b> Yes<br />
<b>Parking: </b>Valet</div>
ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-80687186897614237442018-09-15T20:18:00.000+05:302018-09-15T20:18:49.501+05:301Q1 Focuses on Nikkei with its New Menu<div dir="ltr" style="text-align: left;" trbidi="on">
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And catching up with the backlog on the blog is this post on the now not so new menu at 1Q1. Well! if you haven't tried it yet, then this menu is definitely new for you. 1Q1 has quite a nice pan-asian menu to begin with and when it first opened its doors, it focused a small part of this menu on <a href="https://www.foodlovers.in/restaurants_travel/latin-american-cuisine-in-india/" target="_blank">Nikkei - the Japanese-Peruvian variant</a> that is really lovely. It was bound to do well and so in this new menu, the focus is now placed on this wonderful variant. I spent a great afternoon at 1Q1 a little while ago, to sample this new menu. Do note however that I was dining pretty much alone - all of the dishes you see here are in the tasting portion size and not full size. </div>
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I began the afternoon with the <b>Saku Bliss </b>- Hibiscus infused tea with Bacardi and shaken into a sour - quite the refreshing drink and good one to get the palate going. My first dish was the <b>Peruvian Fresh Vegetable Tostada </b>- Assorted pieces of avocado, cucumber, broccoli, grapefruit and edamame served on toasted tortilla with wasabi lemon cream with parmesan slivers. This truly is like a fresh garden salad, with some choice premium ingredients. The wasabi lemon cream and the gentle hit of bird's eye chilli bring this dish together very well.<br />
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A variant of this dish was the <b>Tuna Sashimi Tostada</b> - This is thinly sliced Tuna Sashimi with Wasabi Lemon Cream, Grapefruit, Tobiko, Avocado, Cucumber and cilantro with parmesan slivers. It does sound like a lot of ingredients coming together, but the key here is balance - in textures and flavours. For me, despite the many ingredients, the tuna was not overpowered, which is a brilliant thing. The touch of tobiko was a great addition to the texture. </div>
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Another great dish I sampled was the <b>Grilled Octopus with Anticucho Sauce - </b>this is a traditional South American sauce made with coriander, pepper, lime, garlic and other spices. It does not overpower the core ingredient, in this case the octopus. It bears some resemblance to an Indian sauce thanks to the presence of cumin, garlic, ginger and tomatoes but varies in some ways - in terms of proportions and combinations with other ingredients such as the Aji Amarillo chilli. </div>
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My second drink was the <b>Mariachi's Song</b> - Fresh blueberries and sage shaken with Don Angel's Tequila. Going with this was the <b>Grilled Chicken with Anticucho sauce</b> - a white meat variant that gives you a completely different feel and flavour of the sauce.<br />
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One thing you do not have to worry about at all in 1Q1 is the options available for the vegetarians. One of them is the <b>Malay Penang Tofu </b>- Tofu tossed Malay Peanut sauce - again, its the textures and the flavours that make this a great combination. </div>
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<b>Because I have started loving top shots of tables laden with food. </b></div>
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A very pleasant sushi option is the <b>Asparagus Cream Cheese roll</b></div>
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A vegetarian roll made with blanched asparagus and cream cheese rolled with seaweed and sushi rice</div>
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And so the courses went on - Next up was the <b>Bangkok Chicken </b>- Chicken caramelised in a sweet and spicy Thai sauce. Great to go with just about any drink and a nice one to linger over when you are planning a long lunch with friends and want to hang out. </div>
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<b> Thai Bird's Eye Chilli Pork - </b>Now this one which is sliced char siu pork cooked with Thai bird's eye chilli, shallots and Chinese garlic really worked for me - its got pork, bird's eye and garlic - what's not to like, tell me!</div>
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And then the <b>Steamed Chicken Bao </b>- Steamed bao stuffed with chopped chicken and coriander and served with a dimsum sauce. The sauce is quite the cracker and the baos pretty good - mildly sweet and well balanced with the filling on the inside. </div>
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And this was the dessert that brought the meal to an end - the <b>Avocado Parfait with Gooey Brownie Squares and Matcha Soil</b> - Image credit - <a href="http://nikhileshmurthy.com/" target="_blank">Nikhilesh Murthy</a></div>
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Anyone who knows me knows that I am no much of a dessert person, but if I did justice to this one, then you know its a great one to go with. </div>
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You can read of my earlier experience at <a href="http://www.bangaloresrestaurants.com/2018/03/1q1-kitchen-and-bar.html" target="_blank">1Q1 here</a> and if you are looking to explore the Nikkei menu some more then ask for the Tuna Ceviche with Aji Amarillo as well as the Nikkei Salmon Sashimi with Passion Fruit. Also look at their coffees if you really want to end the meal with a punch. </div>
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<b style="margin: 0px; padding: 0px;"><a href="https://goo.gl/maps/nnVwCL9jSxG2" style="color: #2b2b2b; margin: 0px; padding: 0px;" target="_blank"><span style="font-family: inherit; margin: 0px; padding: 0px;">1Q1 Kitchen and Bar</span></a></b></div>
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<span style="font-family: inherit; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Address: </b>#1 Express Building, Infantry Road, Bangalore</span></div>
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<span style="font-family: inherit; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Phone: </b><span style="color: #222222; font-size: 13px; margin: 0px; padding: 0px;">080 4805 0101</span></span></div>
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<span style="font-family: inherit; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Valet:</b>Yes</span></div>
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<span style="font-family: inherit; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Accepts Cards: </b>Yes</span></div>
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<span style="font-family: inherit; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Serves: </b>Alcohol, Pork, Beef</span></div>
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Me! In wordshttp://www.blogger.com/profile/07092829965456570645noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-1896350911891914697.post-84123297238870877832018-09-09T19:31:00.001+05:302018-09-09T19:31:46.673+05:30The Egg Factory Turns 10 and Rolls Out a Egg'celent New Menu<div dir="ltr" style="text-align: left;" trbidi="on">
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The Egg Factory turned 10 recently! Seriously time flies. I remember when we were regulars at the first Egg Factory that opened up on St. Mark's Road. Back then, it was one of the few places we felt comfortable taking our then 1.5 year old. She would have a blast sitting on those rectangular cushions, looking out the window and actually eating something! The fact that there was the Manipal Bun Omelette on the menu then was an additional draw - as most people who studied in Manipal vouch - the Manipal hangover is eternal as is the nostalgia with all the roadside cart food available there. </div>
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Anyways, we whooped with joy when The Egg Factory opened in JP Nagar, closer to home and were regulars for a long while. And now all of a sudden, I am told its been 10 years since the brand made a debut! Now in that honour, Yogesh has brought in a whole load of new dishes, inspired by egg dishes that are made across the globe (after all, the humble egg has that power, of being the perfect core ingredient to so many dishes). I was invited a while ago to sample some of the new dishes - take a look at what I had and what you have in store for you. </div>
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From Malaysia/Singapore, we started with the Kaya Brioche - Buttered brioche, generously slathered with Kaya - the oh so popular coconut and egg jam that you get across the Southeast Asian region! The Kaya comes from <a href="https://www.facebook.com/JimmysAsianKitchen/" target="_blank">Jimmy's Kitchen</a> - and the combination of warm brioche and Kaya is unbeatable. We recently went through a large bottle that a good friend brought for us from Malaysia. Now that this is so close to home, we know where to head!</div>
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<img border="0" data-original-height="1200" data-original-width="1042" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq48f2lyz3Zjza5Mlwunx8KVzrWNOcOxCuCBFy5qeCuFW8hIAkJhG1LuYssMYe0uYx0MG3IQvNJirDJYJVYRgjeSvFjkO-_YURDlhnr8T9zg18OlWnv6n0PYdJ-xu7RXIMaJgMr08F9Brm/s640/IMG20180801133710.jpg" width="554" /></div>
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And from Mexico comes the <b>Chilaquiles </b>- tortilla chips topped with warm spicy salsa, sour cream and topped with fried eggs. A nice snack to nibble on if you plan to have a long meal here (which you most definitely can do, considering the variety). Pair this along with a Fruit Blast and you have a good beginning on your hands. </div>
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Again from Singapore, is the Roti John - a minced chicken and eggs in a open sandwich which comes with some pickled veggies and onions on the side. There is something about hot eggs and chicken mince that makes it the perfect recipe for a happy tummy. This and shake and I could be sorted for a meal anyday!</div>
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Eggs are a big thing in the land of our Prime Minister. A famous Surti street food, <b>Ande ka Gotala</b> is a filling meal, great on the spice levels and exactly what you want when you are in between snack mode and full on glut mode!</div>
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And coming in from Burma is the <b>Khao Suey Chicken - </b>A bowl of creamy khao suey loaded with veggies and chicken and with a distinct flavour profile of a galangal, lemon and coconut. The only thing that made it better - the eggs of course. At the risk of sounding very repetitive - a wholesome meal I would come back for time and again. Especially given my love for all things hot and gooey!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2j2y9xH5uW7VqlnpeFblwGZucnN6P7Lpj9lMhOwrr4hgH2o-17DjusjXnqh4RLIvIEUkT9EjFF3GLVdCRmzyZbcvSbgmtEYvVPWwf3B94DgmRhidoDUIqvqId0vgyAMcKiKLbFzmEY2Qb/s1600/IMG20180801135257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1022" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2j2y9xH5uW7VqlnpeFblwGZucnN6P7Lpj9lMhOwrr4hgH2o-17DjusjXnqh4RLIvIEUkT9EjFF3GLVdCRmzyZbcvSbgmtEYvVPWwf3B94DgmRhidoDUIqvqId0vgyAMcKiKLbFzmEY2Qb/s640/IMG20180801135257.jpg" width="544" /></a></div>
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<b>Malai Anda Curry </b>from Kolkata comes with a creamy egg curry. What struck me with this dish is just how homely the entire meal was - from the preparation to the presentation, the portions and of course the flavours. Just what Ma would make for you for a quick mid-week lunch or dinner. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqs_9UIKWJpzlmpHweoL0KUBB3Ro4_EBezCMRXRIjI9s-cwy_tylmZkcHYEPV4GKm6OegbZO_0w3MoFPZX3rsnts0n06pjjWqBuNujQdHl0ggkeljhzi1GcCKndDYHjNePUv2Hvo_1-TPa/s1600/IMG20180801135800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="758" data-original-width="1200" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqs_9UIKWJpzlmpHweoL0KUBB3Ro4_EBezCMRXRIjI9s-cwy_tylmZkcHYEPV4GKm6OegbZO_0w3MoFPZX3rsnts0n06pjjWqBuNujQdHl0ggkeljhzi1GcCKndDYHjNePUv2Hvo_1-TPa/s640/IMG20180801135800.jpg" width="640" /></a></div>
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And by far my favourite of all that I tried - <b>Rowdy Noodles - </b>A typical Indian street food preparation that you see at so many carts that dot the night sky. When this bowl is set down in front of you and you take that first bite, you can literally hear the clang of woks and metal spatulas tossing this dish up on streets. But what makes this stand apart is that it is made in the kitchens of The Egg Factory, has a delicious personal touch it (yet to figure out what makes it so good) and is just what the doctor ordered at any time of the day or night.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfSqgN_MyLYKLH8WyLQfl4horopsBXQ32hUMNyVxvn7k1B4sUU70Lg1ybu-rjvAFTHWsT_poPZC2viY1HALYtqoufqErNH2BCwE9_Vu5Gkqne_THySAMnSU2WTKV1x25w5U8hw2m9f-fi/s1600/IMG20180801140954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="965" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfSqgN_MyLYKLH8WyLQfl4horopsBXQ32hUMNyVxvn7k1B4sUU70Lg1ybu-rjvAFTHWsT_poPZC2viY1HALYtqoufqErNH2BCwE9_Vu5Gkqne_THySAMnSU2WTKV1x25w5U8hw2m9f-fi/s640/IMG20180801140954.jpg" width="514" /></a></div>
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We ended the meal on the <b>Ande Ka Kheer. </b>You seriously wouldn't think that this one was made with egg at all. Try it to know. </div>
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There is so much to the menu of The Egg Factory, that you can literally go around the world on your plate. Think Scrambled Eggs done the Turkish way - Turkish Menemen or the Mexican Scramble or the Revoltillo De Huevos from the Dominican Republic. Complete meals in the form of the Tex Mex Habanero Burgers, The Piperade Wich from Spain, The Srilankan Egg Curry, a host of Italian pastas and of course a multitude of Indian regional egg preparations as well. </div>
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There are several add-ons you can have with your meal - various forms of chicken, egg bread and more. And a number of the dishes allow you to go completely vegetarian sans the egg and Oyako - with chicken and egg combined, or simply with egg. Now how's that for a range. Head on over to an Egg Factory Outlet near you or make the effort to get to one. You will not be disappointed. A meal for two is around Rs 750.</div>
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Outlets are at <a href="https://goo.gl/maps/C4g6zMYB8r12" target="_blank">St. Marks Road</a>, <a href="https://goo.gl/maps/wyuXpHgBYjk" target="_blank">HSR Layout</a>, <a href="https://goo.gl/maps/5eGbPGeRpSn" target="_blank">Whitefield</a>, <a href="https://goo.gl/maps/gGDbJwprSX42" target="_blank">JP Nagar</a>, <a href="https://goo.gl/maps/CEACDYwzJNG2" target="_blank">RMV</a> and <a href="https://goo.gl/maps/Pv4Sv2kM4az" target="_blank">Koramangala</a> - Click on the names to get maps for each location. </div>
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I visited</div>
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<a href="https://www.facebook.com/theeggfactory/" target="_blank">The Egg Factory</a></div>
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288, Ground Floor, 15th Cross, 18th Main,<br />Opposite HP Petrol Pump, JP Nagar Phase 6</div>
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<b>Phone: </b>080 4012 4848</div>
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<b>Parking: </b>Street Parking</div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-85065435362456801872018-09-04T21:48:00.001+05:302018-09-05T11:39:36.112+05:30The Big Bawa Breakfast at Sodabottleopenerwala<div dir="ltr" style="text-align: left;" trbidi="on">
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By now, all breakfast enthusiasts must have done the Sodabottleopenerwala breakfast a couple of times over and I am sure come away with a good experience. We were lucky to have Chef Anahita rustle up breakfast for us when we were invited to a tasting of the breakfast when it first launched. I have managed to go back once after on a work meeting. And hopefully will do so La familia soon enough. </div>
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<img border="0" data-original-height="1200" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Hg17YdLK64p3GY-NSj3-mTMeWF6AdcgKSbJjBjmkpMddyEr6uCikqAXQ5AtR8a4T5_pnt9ZNiNCyNgM04oF1r1W2mmmJLdKyYROSBHZ4KLBHdcScYfj4284esDRio0ieCNYrfU3rUgci/s640/IMG20180417114518.jpg" width="480" /></div>
The perfect way to start these breakfasts would be with a selection from the Cold Brews - perfect ways to start the day and make that slow transition from late night lethargy to an energized morning. I very happily went through the two that you see below - and that says a lot since I am a tea loyalist!<br />
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<img border="0" data-original-height="1200" data-original-width="946" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXgt4Vz2a4y-dguC0cKOdaK_xhrUkt0jgZS7Arz2WEgGaL2g7Q9V7SMK2Ib9w0LmKAgdYmG_jDpbcYu97G3jsF0UydYHM3keWUB0atTHLwhbE66Bv9_7Iz18QztrRoET0426flFr7NZIU/s640/IMG20180417114543.jpg" width="504" /></div>
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<b>Star Anise and Mandarin as well as the Lime and Cinnamon Cold Brews</b></div>
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<img border="0" data-original-height="1200" data-original-width="910" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-0SJsaievVyvwQAs3OV6SnK49xCK-AxVKLmtftrjPJ_98EEkv_oS3NjX8NAD406aL5-QSMqUwLXYf3oxoy36yihQehjsdFFFhj4dVkMiZpBCfXM34mXJ7VaPwEc4TvIIn2Q_vsWvVd-rh/s640/IMG20180417115038.jpg" width="484" /></div>
<b>Pancham Puriwale ki Puri Bhaji </b>- An integral part of Mumbai's culinary history and almost as much a part of the cityscape as VT station close by, is Pancham Puriwale in Mumbai. A tribute to that is this puri bhaji that has been inspired by the legendary restaurant.<br />
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<img border="0" data-original-height="1200" data-original-width="896" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzJSUrcr70-_Zrq5TKVWkm_1mlsz-yNXHbDkFOwQhct51UYwWY-K-eHspIxlQasNafeaoFSxwz9DO1lecFFJLUloNdT_gTY0cz79PDJ_xlUWgTXFr9AxaPg88CJM6xbfBPwyXiT6xx1Gx/s640/IMG20180417115056.jpg" width="476" /></div>
Eggs are such a big part of any Parsi meal and the breakfast spread has many an option. The <b>Meaty Poro</b> is a brilliant one among them - served along with pav, wedges, creamed vegetables, beans and blanched vegetables. A complete meal in itself, or if you are in glut mode, then you proceed to the other lovely things on the menu<br />
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<img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYA-IKkemSK0wA7jpTRBCFSoKFYSLap07h2Hz5I_gKLp-ftUolLYH_jkzRtbTc4D_OJgtVL5WRN3loNl8r6qRobFMS6VZLP1epSF9zUf1L1OUV5AGKUL1QZrtOFlUCBag5DGOwiFAieiK/s640/IMG20180417115240.jpg" width="640" /></div>
Nothing can beat some good Kheema and the Kheema Ghotala does complete justice to that craving that you may have. Also in this picture are the Pancham Puriwale ki Puri Bhaji and the Meaty Poro<br />
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<img border="0" data-original-height="1200" data-original-width="991" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpMKIVJ5R5LdDNyLlt7zz5rB7lD-LfIAxawHE85-Qweo7Lmq9ZF4mexQjfD9jSoXvk1vaIiZZ4JgnXz3tSclyGhA0MO6NMoMIH2kBx6Xe7A_Zvyt5iHzY6cKtxEAH0AWC1lJ-uj2NjS8H/s640/IMG20180417121931.jpg" width="528" /></div>
At breakfast, I usually end with sweet rather than begin with it. And one very good way of doing that is with the <b>Espresso and Whiskey Cream Pancakes</b>. All the magic is in the cream, so if you are sharing make sure you grab a larger portion of it!<br />
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<img border="0" data-original-height="1200" data-original-width="1057" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH_4v0NwDRuH7WK-LT6YJcX4NzkVP4wO6jcC5JhBTv5jhZ7OpH5faTWBRDnwF7alYpZXZHrk8GVpGswWte1Pi1MFDrkWVUEEpgt7jlgKu0rsk28l9UX5PzUyzACYf7zcUJbXuacYsaEhW/s640/IMG20180417121949.jpg" width="562" /></div>
And the grand finale to this tasting was the<b> Navsari Style French toast with cream, plum and raisin compote honey and wedding style pickle</b>. Yes, you read that right - a pickle! Such a lovely melange of flavours in this one dish. It will have you digging into the little pots with your fingers and trying to get to every little bit. And the pickle - a sweet and spicy one, is such a different and delightful combination with the French toast.<br />
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Breakfast at Sodabottle is on from 8.30AM to 12Noon, all days of the week and is approximately Rs 1600 for two. Take a look at a <a href="http://www.bangaloresrestaurants.com/2015/06/sodabottleopenerwala.html" target="_blank">detailed review from an earlier visit </a>here<br />
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<b>Address:</b> <a href="https://goo.gl/maps/BDmg2nBs6DM2" target="_blank">Plot number 25/4, Lavelle Road, Bangalore</a><br />
<b>Phone:</b> 7022255299<br />
<b>Cuisine:</b> Parsi, Irani<br />
<b>Accepts Cards:</b> Yes<br />
<b>Parking:</b> Valet</div>
ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-89661993263069638272018-08-28T20:50:00.000+05:302018-08-28T20:50:50.127+05:30Mikusu<div dir="ltr" style="text-align: left;" trbidi="on">
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You know how sometimes there is a new place in town and you really want to visit, but the stars don't align right for that to happen? Well! That is what happened with Conrad Bengaluru for me. It has been a part of the hospitality sector in the city for a while now, but things did not fall in place, till suddenly it actually did! - not once, but twice. While my first visit was for a lovely meal at the Indian Durbar, the second time, was to experience the new menu at Mikusu - the Pan-Asian restaurant of the hotel. This was on invitation from Hrish Thota and Nivedith Gajapathy and was definitely one I could not pass up.</div>
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The lovely entrance to Mikusu - this was also the evening prior to the arrival of the Dalai Lama and so while the lobby was bustling, the restaurant was serene and beautiful. </div>
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<b>This was the lovely table setting for the evening</b></div>
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There were some lovely pass-around starters that saw us through the evening till dinner was served. And each and every one of them was amazing to say the least - from the Inari, little cucumber rolls you see above to the truffle oil drizzled edamame on a stick. There was also a gorgeous seared Salmon Sashimi on a stick that was as fresh as it can get in our part of the world. Paired along with Chandon, the base for a lovely evening of good food, drink and company was set.<br />
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<b>The Edamame with Truffle Oil - Sinfully addictive</b></div>
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<b>Chandon Sparkling - the choice of drink for the evening</b></div>
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<b>Ebi Yaki - grilled prawns in Ninniku Butter were among the starters and multiple rounds of it were requested by most. </b></div>
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<b>Salmon Carpaccio with Yuzu soy and Hot Oil </b><br />
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Course one of the extensive showcase menu was a delicately sliced Salmon Carpaccio with Yuzu Soy and Hot Oil. Right from the starters I could tell that Executive Chef Praveen Shetty and his Executive Sous Chef Dolphy Lobo do not lay out a dish unless the produce is fresh. These slices of salmon were delicate and the tang from the yuzu soy was wonderfully heightened with drizzle of hot oil. The vegetarians were offered the Tofu Carpaccio with Fukujinzuke, pickled vegetables in soy sauce and some hot oil. Equally brilliant. </div>
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<b>Barbecue Chicken Dimsum</b><br />
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The next course were the Dimsums and the Sui Mai - The Barbecue chicken dimsum with a firm and moist casing coloured with beetroot held together some mildly spiced chicken. Each biteful with the sauce at the table made for some warm beginnings to the meal. The Seafood Sui Mai was well made and touch of roe on top was a nice addition. These are dishes that are often the highlights of pan-asian menus, but very rarely do you want to go back and finish a steamer-ful on your own. But in these case, I definitely would.</div>
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<b>Seafood Shu Mai</b></div>
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And then came a dish that I am trying for the first time - the Aona Gomma Ae - layers of blanched spinach packed together in a little rolled with a Sesame sauce, drizzle of chilli oil and toasted sesame seeds. A lovely nutty taste to beat the mild bitterness from the spinach. A lovely dish - one you should try, whether you are a meat-eater or a vegetarian. </div>
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<b>Aona Gomma Ae - Spinach is a tangy sesame sauce</b><br />
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Up next was the Rock Corn Tempura and Tofu Skewers for the vegetarians and for us meat eaters, what you see below - the Wasabi Prawns and some Chicken Yakitori. The Tempura was nice and crisp on the outside and the prawn moist. The touch of crunchy roe added to the texture of the tempura and the wasabi cream brought in that nice punch. The Chicken Yakitori with some lightly charred scallion stem completed this sampler plate very well. </div>
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<b>Wasabi Prawns and Yakitori and The Rock Corn Tempura and Tofu Skewers</b></div>
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And then was my favourite course - the Sashimi and Sushi - The new menu has a range of platters that you can choose from depending on the number of people dining at the table. The salmon and tuna sashimi has definitely met an experienced and loving hand in the way they are sliced and placed on the daikon. The Nigiri and the rolls were well done and I am definitely going to treat myself to a platter very soon. The dry ice on the base and the resultant smoke were a neat little trick. </div>
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<b>The Mikusu Platter - Sashimi, Nigiri and Signature Roll</b></div>
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Next was a flavourful bowl of Chicken Ramen (Mushroom for the vegetarians). A clear broth (am guessing perhaps the Shoyu style of Ramen), but very well infused with flavours created from a brilliant mix that has been steeped together. A bowlful of this on rainy days like what Bangalore is seeing right now and you will be very well set. </div>
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<b>Chicken Ramen </b></div>
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<span style="text-align: center;">And then came a long line of main course dishes - Starting with the Stir Fried Greens tossed in soya garlic sauce at the top and going clockwise - Braised Lamb; Sichuan Chicken with Chilli Celery and Asparagus; Yakimeshi - Garlic Sticky Fried Rice with Vegetables; Vegetable Yaki Udon - My picks in this? The Garlic Sticky Rice and the Sichuan chicken. The others, while nice, did not have a recall factor for me. My mind kept going back to the seared salmon, edamame with truffle and the delectable sushi. </span></div>
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And of course we end on a sweet note and what a lovely note this was. The Orange Sorbet is a nice foil to the Five Spiced Chocolate Mousse - a decadent mousse and one that will have you scraping the plate for the last bite for sure. </div>
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<b>Five Spiced Chocolate Mousse with Orange Sorbet</b></div>
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I have my eye on some great things with this new menu at Mikusu and will be headed there with the family soon. You should check it out too. </div>
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<b style="margin: 0px; padding: 0px;">Mikusu</b></div>
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<b style="color: #444444; font-family: "noto serif", serif; font-size: 14px; margin: 0px; padding: 0px;">Address:Conrad Bengaluru </b><span style="color: #444444; font-family: "noto" serif , serif;"><span style="font-size: 14px;"><a href="https://goo.gl/maps/nybXCRkspRy" target="_blank">25, 3, Kensington Rd, Ulsoor, Bengaluru</a></span></span></div>
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<b style="margin: 0px; padding: 0px;">Phone:</b>088846 77229</div>
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<b style="margin: 0px; padding: 0px;">Cuisine:</b> Pan Asian</div>
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<b style="margin: 0px; padding: 0px;">Meal for two:</b> Rs 3500++</div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-8573579637629489252018-08-05T10:31:00.002+05:302018-08-26T22:55:54.177+05:30The Breakfast Club at Sly Granny<div dir="ltr" style="text-align: left;" trbidi="on">
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I love going out for breakfast and I mean, breakfast and not brunch (which very few places seem to get right! I mean if there are no breakfast dishes on your brunch menu, how does that qualify as brunch? - anyways discussion for another day). Like I said, I love breakfasts and if I hear of something new in town, I simply must check it out. Now I have to be honest, I was invited to check out the Sly Granny weekend breakfast a long time ago and just as it tends to do, life got in the way and I am now trying hard to clear out all the delicious backlog I still have sitting in the form of drafts. What better way to begin than with my favorite meal. </div>
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The breakfast menu is quite an extensive one and very easily slips into the main menu, which means you can make the move from tea to cocktails just as easily. It is the weekend breakfast after all. In the image above, you see the most divine Morning Bun - limited quantities of this come from the kitchen. Order yours as soon as you sit down and that relish on the side will make the weekend even better. Also in the picture is the Quiche, which junior ordered as soon as she saw it on the menu. There was silence on her side of the table till she was done.<br />
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<b>Closer looks at the Morning Bun and the Quiche - Above and Below respectively. </b></div>
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There is a good collection of sandwiches and this Ham Sandwich with pesto and with some really good pickles on the side - whoever thought of pickled okra!. A wholesome filling sandwich for an indulgent weekend breakfast.<br />
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There are a range of freshly made juices along with a good range of teas and coffees to choose from. After all, what is breakfast without them. This is the Green Apple -<br />
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Since I am a more savoury than sweet person, it was a great choice to go with the Elvis pancakes - Flapjacks stuffed with banana, peanut butter and nutella and sprinkled very generously with crispy bacon, powdered sugar and milk crumbs (oh those milk crumbs!)<br />
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I cannot see an Eggs Benedict on the menu and not order it and so here it is - Lovely Eggs Benedict served on Buttermilk biscuit, with thick slices of bacon and a Chipotle Hollandaise sauce. This is the stuff good breakfasts are made off...<br />
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Is the thought I had till we were encouraged to try the Biscuits and Gravy - And that silence I spoke of earlier - for the quiche, was not witnessed again for the biscuits and gravy.<br />
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Like I said, the breakfast menu is quite sizable and some of the must-have dishes are the Pineapple upside down pancakes, the Eggs and Yogurt , the Keema Rolls if you are looking to keep it closer to home and the Scotch Eggs as well. Breakfast is on Saturday and Sunday from 9AM to 1PM (yes, that is a considerate timing for all those who wake up when the sun is high in the sky) and is approximately Rs 1500 for two.<br />
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And here is a link to the review of <a href="http://www.bangaloresrestaurants.com/2017/08/sly-granny.html" target="_blank">Sly Granny's regular menu</a><br />
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<b style="margin: 0px; padding: 0px;">Sly Granny</b></div>
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<b style="margin: 0px; padding: 0px;">Address: </b><a href="https://goo.gl/maps/J2BAASvLBkQ2" style="color: #2b2b2b; margin: 0px; padding: 0px; text-decoration-line: none;" target="_blank">618, 12th Main Indiranagar, Bangalore</a></div>
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<b style="margin: 0px; padding: 0px;">Phone:</b>088844 98121</div>
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<b style="margin: 0px; padding: 0px;">Cuisine:</b> An interesting mix of popular cuisine</div>
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<b style="margin: 0px; padding: 0px;">Meal for two:</b> Rs 2750+</div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-78319069228361601922018-06-26T17:32:00.001+05:302018-07-02T17:05:15.488+05:30Staycation at The Den, Bengaluru<div dir="ltr" style="text-align: left;" trbidi="on">
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I have really come to like the idea of a staycation. You don't have to wait for a long weekend - just pick a weekend, make a booking and head out for a leisurely break that doesn't have you driving too far as well. We have been on quite a few staycations and were recently invited to spend the weekend at The Den, Bengaluru, in Whitefield.<br />
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So let's talk a little about the Den shall we? The hotel in Whitefield, Bangalore, a stone's throw from ITPL is the first in India from an Israeli brand, Dan Hotels. The 220 room hotel positions itself as a luxury hotel for the working millennial who likes a well-equipped place to work out of if needed and a luxurious space to retire to at the end of the day. The Den ticks off all the right boxes in this regard. The Den offers separate entrances for banquets and hotel entry ensuring guests never have to wait too long for valet services or end up in a crowded lobby. And that is just the beginning. </div>
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Step into the hotel and you are welcomed by staff that has been trained to anticipate your arrival. Don't be surprised if you are greeted by name and be told that you were being expected. The check-in process is smooth and like most hotels. Since check-in is around lunch time, the staff will even ask if you would like to proceed for lunch first and check in post a good meal. Small thoughts that go a long way. </div>
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The lobby is L-shaped. Just past the reception is a nice seating area, that overlooks a water body that flows through a large part of the outer landscaping of the hotel. Kids will have a field day following the path of the flowing water. To the right you have the bank of elevators going to the guest rooms, further on you have the Deli and then the restaurants - but more on that later. </div>
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A good safety feature for the elevators is that you need your room key card to be able to go to the higher floors. The hotel thoughtfully gives you two key cards for the family room. </div>
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We were given what is called the corner room - an entire wall and part of another done up in glass giving you a brilliant view of Whitefield, especially when you are placed on the 8th floor. In fact, on the first evening we were there, we saw the rains coming in towards us from distance, lashing everything in sight, causing the landscape to be covered in a curtain of water and then moving on. What a mesmerizing sight. </div>
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What you see next below is the walk-through of the room we stayed in. A compact room for three - with all the facilities that you will need. I personally loved the design of the room - especially the rolling doors that separate the bathroom from the bedroom, yet give you strategic access to TV viewing if you would so like. Again, its the small things that count - an emergency light that switches on if there is an unexpected power outage, slated flooring and grips in the shower and around the bath tub. And the highlight- an espresso machine and bath tub in every room, irrespective of the category of room. Now how is that for some luxury?</div>
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(Don't missing the cute little trunk atop which bags may be kept - it even has drawers. There is one in every category of room. And all the bathrooms are 4-point bathrooms - which a separate shower, tub and toilet cubicles and spacious sink area). </div>
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And moving onto the entertainment options (because there has to be something more than a great restaurant and some good drink, when you are on a break). Step into <b>The Playhouse</b>, which is just off the Nest, the in-house bar. The Playhouse offers you a full size pool table, a WII room and a room with the latest Playstation and digital Pacman tables that offer you games for one or for two players. Enjoy some me time here or make some new acquaintances over a friendly game. This is a space for adults and kids alike. </div>
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And then you have <b>The Cave</b> - with two movie screenings a day and the option to connect to Netflix. Plush seating, with a choice of F&B coming in from the Creek or the Nest and sit back and enjoy. </div>
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If your idea of relaxing is hitting the gym, then <b>The Studio </b>at the Den is open round-the-clock and you can choose to ask for a personal trainer as well. Set just off the pool area, this is a compact gym, with everything that you will need for a good workout. The plus point, is the cold pressed juice bar right outside. </div>
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The hotel has an infinity pool of 4ft depth which makes for a nice time if you are so inclined. I personally loved the seating options around the pool - comfortable sofas, recliners and cabanas. Here too you have friendly staff checking in on you every few minutes, offering you a bottle of water and being hospitable. </div>
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<b>The Infinity Pool</b></div>
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<b>The Sanctuary</b> is the in-house spa and not a placed that has been contracted to an external service. The menu here offers facials, massages for head and body and basic beauty treatments of manicures and pedicures. And the nice little addition to this space? An open-air sunbathing nook attached to spa area, yet secluded enough to give you your privacy. The massage rooms are for a single person or for a couple. They also have a dry sauna. Every ritual begins with some ginger tea and ends with a lemon green tea. I opted for the half hour head massage with Ayurvedic oils and came out a very satisfied little kitten. </div>
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As with most hotels of this stature, The Den offers banqueting services as well and has two halls that can be expanded into a single large hall. Judging from the constant events I saw happening there all through the weekend that we spent there, I am guessing this has become a popular venue. What's more, is that not once, did the sounds from the parties - whether by the poolside or at the halls permeate into the main lobby or restaurant areas. Nice acoustics management here. </div>
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The hotel also has an<b> Executive Lounge</b>, which will be soon on offer along with the Club Rooms for the busy executive. It will a lounge with drinks and small plates on offer and will graduate to offering breakfast as well. It has a small work center and is ideal for meetings as well. </div>
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There are two boardrooms that are provided for meetings arranged in the classic boardroom as as well as the school style set-up. Each one is equipped with drop down screens, projectors and all the necessary technology to be plugged in at all times. These too have collapsible doors which allows for an enlargement of the space. They also have an auditorium set-up for screenings or presentations and lectures. </div>
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<b>THE CREEK</b></div>
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Now that I have covered all of what the hotel has to offer, let me come to the most delicious part - the food at The Creek. This is the only full-fledged restaurant for the hotel and you would think that 4 meals over 2 days at the same place may turn boring - honestly, I did too, but I was happy to be proven wrong. </div>
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The Executive Chef of the restaurant said that his idea was to do away with impossibly large buffets where the choice is overwhelming. He believes that this is a trend that many restaurants are now adopting now. The buffet spreads at The Creek follow the simple idea of including dishes that one is familiar with and others, which are not over-the-top exotic, but which you would not really cook at home and would rather enjoy in a restaurant.</div>
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The restaurant has nice open kitchens where the live stations are placed - irrespective of which meal you are there for, there is always a live counter going - for eggs, dosas and pancakes, pastas, grills and more. What I particularly appreciated is that even the chefs manning the very busy burners will take some time out to come talk to you, help you make a choice, open a dish and help you serve yourself. Every day sees a few specials that the chefs will introduce to the menu and so there is always something new to try. </div>
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Right outside the Creek is <b>The Nest</b> - a lovely bar space that offers some great Indian and international wines and cocktails. There is also a cigar bar with a decent selection for you to choose from. </div>
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Back again to the food at the Creek - Let's go meal-wise shall we? At breakfast I especially loved that there were multiple chutneys to choose from for my dosas - both dry and freshly ground. The dry fruit and cheese platters along with the options of salads - where you could make your own, or pick from the ones made by the chefs were great. Fresh juices coming to the table were exceptionally good. And making the most of Bangalore's good weather - you may choose to sit outdoors as well. </div>
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We were there for two lunches - a regular lunch and the Sunday Father's day Special Brunch. While the regular lunch and dinner had great choices, this was only further expanded on for the Sunday brunch. The live counters were placed outside and you had some great choices of Khowseuys, Chaats and Shawarma going. The Whole Roasted Suckling pig was quite a joy, and on a buffet I have never seen such a collection of seafood - from lobsters to clams to oysters to octopus, crabs and more, there was so much for choose from. The dessert counters are great with options for seasonal fruits and desserts as well as many other indulgent ones. There are also several cold cut based dishes as well as gravalax and carpaccio that we totally loved. </div>
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Our stay at the The Den, Bengaluru was a lovely one. Pleasant, away from the humdrum that can be city life, yet placed right in the center of it all. A staycation here was just what we needed and we came back rejuvenated and ready to go!</div>
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<b>Address:</b> <a href="https://goo.gl/maps/wjQwY3D64jq" target="_blank">ITPL Main Road, Whitefield | Bengaluru, Bengaluru</a></div>
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<b>Reservations:</b> International Call</div>
Tel: +91 80 71117222<br />
India<br />
Toll-Free: 18001237222<br />
Check them out on - <a href="https://www.denhotels.com/" target="_blank">The Den Hotel</a></div>
ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-1896350911891914697.post-84824709186893414092018-06-20T13:13:00.002+05:302018-06-21T12:38:43.901+05:30Maia - Eat | Bake | Mom<div dir="ltr" style="text-align: left;" trbidi="on">
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I began to appreciate home food and the food my mother cooked when I first came back from staying in a hostel during my post grad days. The first weekend I came home, I quite literally ate everything that my mother put on the table, with second and third helpings. That was the time I found that I had favourites...something I did not realize before. And then years later, I went on to become a mother myself - I fretted over what my fussy little one would eat - always upset when she found food at a friend's house better. Till she started school, and shared lunch boxes with others and then came home asking for specific dishes which she suddenly realized she loved more than the versions she ate in other's boxes! By then, I too grew into the idea that my child will love food cooked by other mothers too. And why should I be happy about that? Well, its food by another mother... it will have that touch of love and that careful eye to ensure that all things good go into the dish. </div>
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And who better to understand these thoughts than a mother herself. Sejal Shah, who along with her nephew Ishan Shah wanted to create a space where mothers would share the recipes of their signature dishes. A space where women, who often go as unsung culinary heroes in their own kitchen, would have a space to showcase their talent. And that space is today called Maia. We were invited, quite a while ago to experience the food at this all vegetarian restaurant and here is a round up of all that we had. </div>
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<b>Maia Signature Popcorn shake - blended popcorn with icecream and caramel sauce, Orange and Lemongrass juice, Elderflower Iced Tea.</b><br />
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The menu is quite an extensive one and at the time we visited comprised of dishes that came from the repertoire of Sejal and Ishan. They have a lovely collection of beverages teas, coffees, mocktails and shakes. We started with the Maia Signature Popcorn Milkshake with ice cream and caramel sauce. A little sweet for the adults at the table, but A ensured the glass didn't need to be cleaned. Be warned, this is a heavy shake and can be quite tummy filling. Now when I see Elderflower and Ice tea in the same sentence, you know that I am going to order it. The brew was great and the touch of elderflower just nice. And also you see the Orange and Lemongrass juice. Who knew how a bit of lemongrass can elevate an orange juice. Great beginnings to the meal.</div>
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<b>Roasted Pumpkin Soup and Shitake Tea and Glass Noodles soup</b><br />
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Little did we know how many dishes were going to hit the table. But it began with the Roasted Pumpkin Soup - a lovely velvety texture with a nice level of sweetness and creaminess from the finish. The Shitake Tea and Glass Noodle Soup - a clear soup, with a strong hint of pepper and finished off with scallions. Some nice crunch to a mild tasting soup, which I am guessing in winter, and if you are nursing a cold will be just what you want to order. </div>
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<b> Green Pea Falafel with Hummus</b><br />
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My initial years of growing up were in the Gulf and the Universe knows how many falafels I have downed so far. Despite that, I have never been a fan and it is the sumac laden hummus that I dipped into multiple times here. That being said, this falafel has just the right texture of crispy exterior and steaming hot graininess on the inside. The green pea version is quite nice. </div>
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<b>Vegetable spring rolls</b></div>
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<b> Patti Samosas</b></div>
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The Spring Rolls and the Patti Samosas were nice and the fact that both dishes were made from scratch being rather evident from the first bite. If you are looking for some hot starters that hit the spot, these two are definitely it. </div>
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<b>Aromatic Kebab</b></div>
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Now here was something I was tasting for the first time. Aromatic kebab - take the first bite and some very familiar aromas and flavours will hit you. It took me a while to nail it but what you are going to taste is some sandalwood powder and edible camphor mixed into this vegetable kebab. If you are looking for something really unique to try here, let it be this dish. </div>
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<b>Bisibele Arancini with basil pesto - </b>there is some fusion going on for you. I love Bisi Bele Bath and so this idea excited me. Interesting to have it as an arancini, perhaps an acquired taste for some. </div>
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<b> Maia Tandoori Mali Paneer - </b>The Paneer may look like it has spent a little more time than needed in the tandoor, but for me this worked perfectly. The paneer when had along with the grilled green peppers, onion and tomato made for a very nice dish for me. </div>
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<b>Mushroom Galouti on Khamiri Roti -</b> for folks like me who are always on a quest for a good galouti in its meat version, this will come as a pleasant surprise. The texture of mushroom mimics that of meat quite well and this becomes one of these very few dishes that does full justice to being a vegetarian counterpart to a meat dish. </div>
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<b>Tandoori Mustard Gobi - </b>If you love gobi the way I do and also love that twang of mustard, then this is one dish for you. Done in the tandoor again, that touch of smokiness is super.</div>
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<b>Shakarkandi Chaat - </b>my last tryst with Shakarkandi was at Janpath in Delhi last winter when I went shopping. Steaming hot, freshly peeled, mildly mashed and topped off with chaat powder. Here of course is a much prettier and wholesome version of the chaat, with the sweet potato being crisps and as a base, topped off with two different chutneys and some sev. Crunchy, sweet, sour, spicy all in one go. </div>
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<b>Burrata Beet and Arugula</b> - Don't be under the impression that the menu at Maia is all Indian. It covers a number of international dishes as well, with slight variations that all us mummies are famous for. This is the Burrata Beet and Arugula salad. Simple yet delicious. </div>
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<b>Pesto Gnocchi </b>- And because A heard that they have gnocchi on the menu, the superlative pesto version hit the table and was polished off in no time. </div>
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<b>Burmese Khow Suey - </b>because we had to do at least one main course and we chose the Khow suey and were not disappointed. The menu does offer some desserts, but by this time we were stuffed to the brim. The restaurant also does nice Gujarathi thalis as well</div>
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<b>Decor</b></div>
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There has to be something mentioned of the decor at Maia. Done up in a large bungalow there are numerous spaces you can choose to be in - the outdoor seating, the atrium segment, the indoors, upstairs at varying levels and more. The decor and the landscaping ensures you have several beautiful spaces to look at or take that selfie at. The entire space has been done by Sejal and Ishan. One super addition to the interiors is the inclusion of a lovely private nook for feeding mothers to nurse their children. How often do you see such thought going into a space. </div>
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<b>Click on the image for a pictorial tour of the property</b><br />
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<b style="margin: 0px; padding: 0px;"><span style="color: #2b2b2b; font-family: inherit; margin: 0px; padding: 0px;"><a href="https://goo.gl/maps/ptkH4DMUQ1w" target="_blank">Maia - Eat | Bake | Mom</a></span></b></div>
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<span style="font-family: inherit; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Address: </b>Siri Pristine, Plot No. 253, Opposite, Green Glen Layout, Bellandur, Bengaluru, Karnataka 560103</span></div>
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<span style="font-family: inherit; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Phone: </b><span style="color: #222222; font-size: 13px; margin: 0px; padding: 0px;">095138 87771</span></span></div>
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<span style="font-family: inherit; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Valet: </b><span style="margin: 0px; padding: 0px;">Yes</span></span></div>
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<span style="font-family: inherit; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Accepts Cards: </b>Yes</span></div>
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<span style="font-family: inherit; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Serves: </b><span style="margin: 0px; padding: 0px;">Vegetarian, Indian, International</span></span></div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-79236619623852742362018-05-06T15:01:00.001+05:302018-05-06T15:01:42.329+05:30Staycation at Hilton Bangalore Embassy GolfLinks<div dir="ltr" style="text-align: left;" trbidi="on">
I have truly come to believe that staycations at star hotels should become a way of life. They are the perfect getaway - not too far a drive, perfectly situated, myriad facilities and yet so removed from the humdrum of life that you get just what you need to unwind and relax. We were invited to experience <a href="http://www3.hilton.com/en/hotels/india/hilton-bangalore-embassy-golflinks-BLRREHI/offers/100107777.htm" target="_blank">The Weekend Retreat at the Hilton Bangalore Embassy GolfLinks</a> a while ago and here is what that beautiful experience was all about.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaSwbdmPP0KizOTVpDGmTobxJF-KO7JMttFEJVs9IFDnIGB4e0eCvBFgNZsCdpkvTYMtxOR2N2m3N3ixYoymo1-4n2D5s5U9joxA3XE_-VC69sVvGiDfOKKjtSLA7XRTHhKYA5wO_7y8e/s1600/IMG20180217174146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaSwbdmPP0KizOTVpDGmTobxJF-KO7JMttFEJVs9IFDnIGB4e0eCvBFgNZsCdpkvTYMtxOR2N2m3N3ixYoymo1-4n2D5s5U9joxA3XE_-VC69sVvGiDfOKKjtSLA7XRTHhKYA5wO_7y8e/s640/IMG20180217174146.jpg" width="360" /></a></div>
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<b>The lovely lobby of Hilton Bangalore EGL</b></div>
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Let's start with the hotel - situated in the middle of the Embassy Golf Links (EGL) Tech Park with one part of it overlooking the golf course. Surrounded by the best of brands in terms of tech park occupants it is easy to see why this hotel will have a number of takers. But considering that it doesn't have a facade that is placed on the main road, it is often missed out by the local population who don't realize that there is a really nice hotel right in their midst. Here's hoping this post does a bit to change that. </div>
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Hilton is a sizable business hotel and has all the facilities that you will need - rooms conducive for short and long term stays. Step into the reception area and you are greeted by friendly staff. Take a bit of time to notice the lovely floral panels at the reception. At first glance they make come across as floral cloth panels, but look closer, they are solid stone blocks which have been carved and painted on.<br />
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<b>The deceptive looking stone panels at the reception desk</b></div>
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Rooms at the Hilton are across a few categories making them an ideal choice for a quite business stay, a longer duration one or a vacation with the family. The hotel is a part of a number of premium loyalty programs that allow you to score a good deal on a stay here. We were offered a room that is usually taken up by long term guests and had a kitchenette en-suite and is called the Deluxe Business Suite. Take a look at our room below. </div>
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That was one luxurious room (King Studio with Kitchenette and a golf course view) to spend the night in and our daughter created her own little nook at the bay window overlooking the golf course. That is where she sat, read, snacked, watched TV and traffic gazed all through our stay (that is when she was not in the temperature controlled pool).<br />
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<b>Some delicious goodies in fondant and fruit syrups and a welcome note for us in our room</b></div>
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<b>The Sunrise over the golf course - the view from our room</b></div>
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A tour of the hotel took me to an exclusive lounge for guests staying in specific categories of rooms as well as part of loyalty programs. A classy space for a late night drink, an early morning breakfast, for those midnight hunger pangs and for when you just need something for the road before you head out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1v7yKFmSgZ4r2jHbgmYHQjoBjkZPLoKwwTcaiPMnhsV_Gr25MTAfAWGlpRO4i596V8IgJrs1lPDjbMn41VbQIpgzv0Kc8_JniEa1JC5XNP8qZekU8CrxOKPCmH1ukqO4Dvnq7_URjNsz/s1600/lounge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1v7yKFmSgZ4r2jHbgmYHQjoBjkZPLoKwwTcaiPMnhsV_Gr25MTAfAWGlpRO4i596V8IgJrs1lPDjbMn41VbQIpgzv0Kc8_JniEa1JC5XNP8qZekU8CrxOKPCmH1ukqO4Dvnq7_URjNsz/s640/lounge.jpg" width="640" /></a></div>
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<b>Whether you are looking for quick snack or a late night drink, this Executive Lounge for privileged members is a great place to head to at the Hilton</b></div>
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The Hilton has no dearth of spaces that you will want to hang out. Their pub Klinx, situated just off the lobby is a great place for those team outings, celebrations or even for that quiet evening by yourself (which we all need once in a while). They have some great offers as well as entertainment specials that take place on a regular basis. All you need to do is check and see what's happening when you plan to visit.<br />
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<img border="0" data-original-height="600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLJIkxrTsZwgEPX78DmXulqBgfjBxtyEcw-7e1KZoHdDt6iq9JlHXgfxCZcEhZe5F24KSd36YBRnOgp3DMgdn3JipUtlXqttkL7OIXXGc_sSzZg7WAe4AQRfID4GIMXr_kGoLt-Rx2Gs_/s640/Klinx.jpg" width="640" /></div>
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<b>Klinx - the Pub at Hilton Bangalore EGL</b></div>
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And then of course there is re:cess, the all day dining and Coffee Shop space - with its great price points - smart offerings in terms of beverages and snacks, this is one space that is generally packed and a regular haunt to those who have discovered it and loved it. Think short eats, beer, coffees, teas and foosball table to boot. In fact, I have had quite a few meetings here myself and even whiled away a bit of time here before heading out to another meeting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhMHKdNwRozq1MEmgMX4p7rIKZfwqBd0brnrFFAc9tgfqvJ8Z-tE6P7fcQWqHWfJ4pxmIMwOWUyGzE7ciTSeAUt_e5qJZ9EeQtL1Tm0i3IbiudSo69Qq3us8Dfm6yeVAiiyr0ZXfX6H2c/s1600/recess.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhMHKdNwRozq1MEmgMX4p7rIKZfwqBd0brnrFFAc9tgfqvJ8Z-tE6P7fcQWqHWfJ4pxmIMwOWUyGzE7ciTSeAUt_e5qJZ9EeQtL1Tm0i3IbiudSo69Qq3us8Dfm6yeVAiiyr0ZXfX6H2c/s640/recess.jpg" width="640" /></a></div>
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<b>A look at Re:cess, the all day dining at Hilton Bangalore EGL. It also forms part of the lavish Sunday buffet spread that is on every week. </b></div>
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Dinner that night was at The Salt Grill. I have some really fond memories of this restaurant. One because I love the food here, two because I love the ambiance - it being set by the pool and three because this was the restaurant with which <a href="http://epaper.newindianexpress.com/c/9045988" target="_blank">I debuted writing for the Indulge, Indian Express</a>. The food that evening too was superlative - no arguments there.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTYZgJlKdDukd9X7JtE8bwtgpsdUDDrMI8c6oQPsWvmSs50zSqptv0sxjVfUjF_Z7_olVPqiGWGdRv-SOL_mdPiLTsA8sJ0eKhhiS9xWxmOfz99ZYqYxqM4t93z4mS0m1sycNS7pXfwhi/s1600/salt+grill+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTYZgJlKdDukd9X7JtE8bwtgpsdUDDrMI8c6oQPsWvmSs50zSqptv0sxjVfUjF_Z7_olVPqiGWGdRv-SOL_mdPiLTsA8sJ0eKhhiS9xWxmOfz99ZYqYxqM4t93z4mS0m1sycNS7pXfwhi/s640/salt+grill+1.jpg" width="640" /></a></div>
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<b>A look at Salt Grill - and the view of the pool by day or by night! With that ambiance and great food, but naturally this is a top pick for me as far as romantic spaces go. </b></div>
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Now speaking of pools, the Hilton has got a fabulous one - temperature controlled at that! As a guest you have complete access to the pool. When you book yourself for their Sunday brunch, you also avail of pool privileges as well. They have a range of fitness classes that take place there as well, which you can attend even if you are not a guest. Anoushka had a blast and spent as much time as she could in it. </div>
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Different views of the temperature controlled pool, with a jacuzzi included!</div>
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Getting back to our dinner at the Salt Grill that night. Take a look at what we had.<br />
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The meal began with some fresh bread, salsa and garlic butter. The restaurant's specialty are its grills. So take your time with the menus (that come with inbuilt reading lights) and choose your meals.<br />
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The Cheddar and Fig Amuse Bouche</div>
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<b> My gorgeous Tuna Tartare with quail eggs</b></div>
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<b>The Salmon with 9 sides</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTmtNKnw5TTmkyh9cpQFuPiR5eL_cZZiM8QCpKFfyVp2QOhTpS99sdhlF7BOIzh8MqhnGXImGkI8MM-HkmFhUSBBB3YGx0ftXoRWtHmAXpFe0-bGt294mHZYyIhfdszyMQWyHCKo18LhD/s1600/IMG20180217215328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTmtNKnw5TTmkyh9cpQFuPiR5eL_cZZiM8QCpKFfyVp2QOhTpS99sdhlF7BOIzh8MqhnGXImGkI8MM-HkmFhUSBBB3YGx0ftXoRWtHmAXpFe0-bGt294mHZYyIhfdszyMQWyHCKo18LhD/s640/IMG20180217215328.jpg" width="360" /></a></div>
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And the 9 sides, going top left to right - Asparagus, broccoli, potato croquettes, mascarpone with grape, charred orange, grilled figs, peri peri butter, sour cream and black and green olives. </div>
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This meal, paired with some Jim Beam on the rocks was a really memorable one. But then, so are all the meal at The Salt Grill. </div>
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We went back up to our room to laze about. It had been a lovely evening. Sudhakar even enjoyed a deep tissue massage at the hotel's spa, which had him even more relaxed. A fitful sleep was now on the cards and we dozed off watching reruns of a comedy show. </div>
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Breakfast the next day was served up at the Ministry of Food, which is the multi-cuisine restaurant on the premises. This is another central location of the massive Sunday brunch. The spread at breakfast runs the entire gamut of Indian and continental and the spread is expansive. There are specials at every breakfast, so do make it a point to walk around the entire buffet spread and pick out what you want.<br />
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<img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQNMIuRr0qqxjrmWdTC7OIS0XkbH0Ah-_phLp7lgBIOtCpNGWxIGtn9cCkCsro4NkYeF14KjovQlZDCElKSQOhzxmIwGLHb7EJnXub2bSasZ1et9C1PAzIhScZWr5r5HaVioj0ABJVvL_/s640/Brekkie+1.jpg" width="640" /></div>
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<b>Take a look at the Breakfast Spread at the Ministry of Food - Above and Below</b></div>
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And the Hilton is one of the very few places in Bangalore that does a casual, "Dress Down" Saturday brunch. So if you look brunches and yet want to sleep in on a Sunday, then this is the brunch to choose. Check out your options when you consider a staycation here.<br />
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<img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjim3nOewIG68pDT-29Tz331mxiCgTlOHtjA0WdOLtg99WuJ-3ZAOCD61jBAktjQbNiooakU5eZbB5B9SMKyoMt27eNo3cd3SuKiGWC2VX0ZEFLMGl5cH8J7qAKXJ8xnCJZmHTpQLfZjWAi/s640/Saturday+brunch.jpg" width="640" /></div>
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<b>A small look at the time we once spent at the Saturday Dress Down Brunch</b></div>
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Now coming to the<a href="http://www.bangaloresrestaurants.com/2017/02/sunday-brunch-at-hilton.html" target="_blank"> massive Sunday Brunch</a>. I have done this a couple of times and honestly I feel, it gets bigger and better each time. It offers the use of the pool and now is thematic. The weekend we stayed, a Delhi-themed brunch was on for a month. This was followed by a Bollywood theme for the next month. There is so much on offer that it can be mind boggling. Besides food related to the theme, you also have the regular spread, from live pasta and grill counters, to a complete Indian spread, to live Asian and dessert counters and much more. The Sunday brunch is something that will make you want to consider getting a room the same afternoon - so satiated you will be.<br />
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<img border="0" data-original-height="1200" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOc2sRSVAps95n5-AVi3d56JOKC7mbWFbSgRD6yReffQnsTXKotk_VezHY4ZXJgns_SV1V3Or2ZD93oM66AadjpyWl8EQgB030YeWx_ezum99Y30fs9XquH8C0bcB4D9qyeqRxIILadkH/s640/Sunday+Brunch.jpg" width="640" /></div>
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<b>The Delhi Themed Sunday Brunch</b></div>
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Hilton Bangalore EGL offers an real value for money staycation option. It keeps you right in the heart of the city, yet gives you the feel of getting away from it all. From the room, to the relaxation options and definitely its food and beverage, a superlative experience is guaranteed.<br />
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<b>Address:</b> <span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small;"><a href="https://goo.gl/maps/1542ocS5n9R2" target="_blank">Embassy Golf Links Business Park</a>, Off Intermediate Ring Road, Domlur, Bengaluru</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small;"><b>Phone:</b> </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small;">080667 99999</span></div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-49962091397293667652018-03-02T08:04:00.000+05:302018-03-02T11:55:45.509+05:301Q1 Kitchen and Bar<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">If there is one thing Bangalore restaurateurs have a lot of - it is the ability of doing things with a flair. On the block for a while now has been 1Q1 - an Asian restaurant - that promises not only good food, but an excellent experiential bar, a lounge space (both indoor and semi-outdoors) and a nightlife spot that was sorely needed in that part of town. We were invited to experience the space a little while ago. </span></div>
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<span style="font-family: inherit;">Housed in the Indian Express Building, lending it a regal setting to begin with (and making me oh so jealous of the folks working in the building), <span style="font-size: 12pt;"><span style="font-family: inherit;">1Q1 derives
its name from its address - #1 Queens Road, Bangalore -01. So with that mystery
out of the way, let me take you past it gold gilted wooden gates and
into the restaurant. Stepping into 1Q1, you are going to take a minute to take it all in. What you see in front of you is a massive expanse of a restaurant, with a double (or possibly triple) height ceiling. Multiple forms of seating allow for a varied kind of dining experience. Something to suit every kind of diner who walks in. </span></span></span></div>
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<span style="font-family: inherit;">To begin with, you have the regular table and chair affair for that proper sit down meal. Separated by freestanding dividers, you next move to a series of low profile seating and tables that are placed in a line by massive bay windows. This is a flexible space where things can be moved around to allow for a live band to perform. The end of this low profile seating spells the beginning of a massive bar - done up in a classic style, reminiscent of a salon but amped up. Behind this bar, you step into the semi-alfresco seating area that is large, also is the smoking area.</span></div>
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<span style="font-family: inherit;">Now to balance out a space as large as this, you need a good food and beverage menu to work with. And from the looks of things when we were handed the menus, there is no shortage of either. It was going to be a long afternoon of eating and drinking and we had come prepared. </span></div>
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<span style="font-family: inherit;"> To start things off we asked for the <b>Devil's Tail </b>- Grey Goose with Thai Red Chilli and Litchi Juice for me and <b>Berry Grappo </b>- Stolinchaya Vodka with imported grapes with homemade orange peel and rosemary syrup. I loved my drink primarily because it combines alcohol with spice, which is my favorite way to drink at any given point. The drink was well balanced in terms of the sweetness from the litchi juice and the spiciness of the Thai red chilli. The Berry Grappo, with its homemade syrup was another sweet drink, quite similar to my drink, coincidentally and was nice. Whether the imported grapes really made that much of a difference to the drink is debatable. </span></div>
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<span style="font-family: inherit;"> Since we had Anoushka with us and she is an eternal fan of a good <b>Prawn Tempura, </b>that is what we ordered for her, along with a portion of sticky rice and miso soup with tofu. The Prawn Tempura was done to light crispy goodness and the dipping sauce of light soy with scallions the perfect accompaniment. </span></div>
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<span style="font-family: inherit;">Sushis were rolled out next and we started with the <b>Rainbow Roll. </b>Rolled into neat roundels and just the right size in terms of mouthfuls, the seafood was fresh as were the various roe used to top off the roll. We also had the Lava Roll that packed quite punch with its hot sauce topping. The selection of sushi is quite extensive and so if you are looking for some, here you go!</span><br />
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<span style="font-family: inherit;"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwgJHnX4kLUYAtEcEOfqbl5cCcjalo6CksoajmZ-RuqLbyQHFjhU35yP9lasHWHzFKXUyv2kDKWTSJg0WCBJ9oZkmK07KxFgVIDZIiu20uYxcQgtGqxF8yvwdpoU_ZsvrsxBk9zpiXLTq/s640/DSC_7963.JPG" width="426" /> </span></div>
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<b><span style="font-family: inherit;">Lava Roll</span></b></div>
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<span style="font-family: inherit;">Now Nikkei cuisine has been taking the world by storm and its not really easy to come by some really well done dishes that are a tribute to the form. Having really fresh seafood to start with is essential and so when this <b>Nikkei Salmon Sashimi with Passion Fruit </b>hit the table, we took a few minutes to gaze the dish over. One would think that dousing good fish with passionfruit is not such a good idea, but that is where being open to new textures and flavours is so important. This dish packed a range of textures, each one complimentary to each other - from the smooth firmness of the salmon to the very well done Leche de Tigre (Tiger's Milk) marinade all of which balanced really well with the sweetness of the passion fruit and the crunch factor that came from the sweet potato bits that are a generous part of the dish</span></div>
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<span style="font-family: inherit;"> At this point we had another round from the bar. The <b>Aces Wild - Cinnamon and Apple infused Jim Beam with brown sugar, mint and lime. </b>You have to hand it to the bartender, at this meal, all our drinks were very well balanced. And the infusion of cinnamon and apple not overpowering as it sometimes can get with the enthusiasm to do something different. For a person like me slowly moving into the whisky world, this was a nice cocktail to nurse. </span></div>
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<span style="font-family: inherit;">Sashimi came up next and we had some really fresh <b>Tuna Sashimi </b>come to the table. These slices were much thicker than those I have normally encountered and I did ask about that. I was told that thicker slices have a better bite to them and are preferred. While the tuna was extremely fresh and the sashimi great to have, I personally prefer slightly thinner slices.</span><br />
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<span style="font-family: inherit;">Now a first for me was the <b>Scallops Sashimi - </b>served up with daikon and on a shiso leaf, it reiterated why I have a deep love for scallops. And these were fresh as can be. And now moving into the slightly heavier starters, we dug into the <b>Siam Beef </b>- succulent slices of beef tossed in a sweet and spicy Thai basil sauce and a generous touch of basil. The sauce had that pleasant stickiness to it, and a touch of dried chillies which added to the flavour as well as the texture. A good dish with the drinks this one was. </span></div>
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<span style="font-family: inherit;"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sUfSYLn5P1okF7DcUcv1pv9xthJpHJt5GLVmvKzuqxHgdVemFy2lD8shGlEXHV530cDPMbiKJRKwCkOND2R8DXpdvxVmmt3QmGQS3OGgBx6IcZxTIlMogUj671O8xxhM0CJdJvp3TeQQ/s640/DSC_7969.JPG" width="426" /></span></div>
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<span style="font-family: inherit;"> <b>Siam Beef</b></span></div>
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<span style="font-family: inherit;">Another drink to hit the table was the <b>Smokin Jazz </b>- Gordon's Gin, Smoked Cinnamon stick - Smoked balsamic vinegar and elderflower syrup. This one has some flair going for it. The cinnamon stick is fired up (you could perhaps ask for it to be done at your table, very instagrammable the whole thing is) and then placed into your drink, smoky side down. It adds a very interesting layer to the drink which stands distinctly against the Elderflower syrup. </span></div>
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<span style="font-family: inherit;"> This was perhaps my favorite pick of the afternoon meal, The <b>Tuna Ceviche with Aji Amarillo </b>- this has small hunks of tuna in that tangy Leche de Tigre along with some spicy Peruvian chilli sauce infused with coriander oil. Topped off with a sliced Aji Amarillo chilli, this dish brings multiple flavours to the mouth. The freshness of the fish being the hero here. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvljHtpcPglVY3BD_wzwChuyzAq9PHG9mfuWev-_NpE9KFVDCN8M1iZmp9oUdaBGQuKyKt0JClFQnMxfirpebc9WIUbyWK5kJp9PE9fNZ55eWnxm9uI-ddR-RPTfD423nty6XpwQokAeJ/s1600/DSC_7976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvljHtpcPglVY3BD_wzwChuyzAq9PHG9mfuWev-_NpE9KFVDCN8M1iZmp9oUdaBGQuKyKt0JClFQnMxfirpebc9WIUbyWK5kJp9PE9fNZ55eWnxm9uI-ddR-RPTfD423nty6XpwQokAeJ/s640/DSC_7976.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">We then went through a series of dimsums beginning with the Chicken Gyoza. <span style="font-family: inherit;"><span style="background-color: white; color: #222222;">If you like dumpling and sui mai, then there is quite the
collection here to choose from. Think of ordering the </span><b style="background-color: white; color: #222222;">Chicken Gyoza Scallop Sui Mai</b><span style="background-color: white; color: #222222;"> or the </span><b style="background-color: white; color: #222222;">Crab Meat Dumpling</b><span style="background-color: white; color: #222222;"> or even the lovely and crunchy </span><b style="background-color: white; color: #222222;">Vegetables and Chive Dumpling</b><span style="background-color: white; color: #222222;">. Each one
of these are packed to the gills, do not crack on the chopstick journey from
bowl to mouth and come with dipping sauces that are not one-mix-fits-all. And
if you want something really sinful, the </span><b style="background-color: white; color: #222222;">Edamame
and Black Truffle Dumpling</b><span style="background-color: white; color: #222222;"> is a must-try. </span></span><span style="background-color: white; color: #222222;">The restaurant also offers a sizable selection o</span><span style="color: #222222; font-size: 11pt;">ff the Robatayaki and the Octopus stands really tall but if you want to go
with something safer, then the lamb is a good bet.</span></span></div>
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<span style="font-family: inherit;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXR7Fr5fg4MSpjNBQBS9z5s5HdGvXIbE-v7fn-OQKINmZo1WcHxA0sGDXEuAoEbTw5O7GsbdUnOPd84f25RgrGDQNv4SEGLEYpPylGrsMcL2ADR950lhKQ2GY-bk-0AA6i2jBgFjYBCIs/s640/DSC_7978.JPG" width="640" /></span></div>
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<span style="font-family: inherit;"> <b>Vegetable and Chives Dumpling</b></span></div>
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<span style="font-family: inherit;"><img border="0" data-original-height="1200" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-V7aRllUgGVW19Asn4n7VghXOARv19a8Bqr43POSguQuaexujIn0c05Io4hX_bYk09kde7CZ1G9_8fIyvZTf19xpWYkNt7n8w06gPZE0hyh9j7mYOJRmujU6B2p5VgZL8sp09OQrZVUi/s640/IMG20171202141032.jpg" width="360" /></span></div>
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<span style="font-family: inherit;"> <b>Scallop Sui Mai</b></span></div>
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<span style="font-family: inherit;"><img border="0" data-original-height="1200" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAidYzyMmXqB4yb4wFg8GKqiPQxIRLjGaCCwQIYKODIgCFzyGo4blmfvxMtlFvSIqHFIlAGqQmUL6TTKSugL0guQkr8zha-WwwvyVlCzwjOjhn262Pw4Nk03L6_z3s7DmJ1c1_oSSXS61/s640/IMG20171202141039.jpg" width="360" /></span></div>
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<span style="font-family: inherit;"> <b>Crab Meat Dumpling</b></span></div>
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<span style="font-family: inherit;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVwyapRznMNgWHQP99W3UNe89cL2okTj-DNCWgG7mxuHp9PDjBoiCUuu0tvbqx7bmf2G3XUDnlB4okWz88eMOT99n3MKVVZvPGFaVuhGCCLCW29CQhGS-qpT_B7Aqmdj69d1dQE66jchL/s640/DSC_7985.JPG" width="640" /></span></div>
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<span style="font-family: inherit;">By this time there was minimal space for just one of the main course dishes and that was the <b>Miso and Mustard Glaze Spare Ribs </b>from the Robatayaki. The Ribs have spent a good while marinating in a signature Miso and Japanese Mustard sauce. The meat could easily be teased off the bone with just about any of the cutlery on the table. With the drizzle of scallion and sesame seeds, the play of textures and flavours was a good one. </span></div>
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<span style="font-family: inherit;"><img border="0" data-original-height="1200" data-original-width="675" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWquFE3Rus_-AzyFcCnxzPcwbbsY5ZszNNQboL5z1Sc0sfjTX50356jJybK7rlRyN6GOUu5NWozxyic7ZNSZxncqQ-ksOm1ChBLw79cxE5_Z7BkMN3rSg0BlxDuFJ5q7erptREZcPkR-8u/s640/IMG20171202150503.jpg" width="360" /></span></div>
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<span style="font-family: inherit;">The restaurant offers an interesting range of gourmet coffees and a lovely on available on the day was an <b>Espresso Orange Coffee. </b>Infused with orange rind, this made for a good way to end the meal. You can choose from hot and cold coffees and teas and even some like the Asian classic of Thai Cold Coffee of the Cafe Latte.</span></div>
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<span style="font-family: inherit;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnN258WWlMQY-qLulS_Ij0QblDO0wCkX2n8voSHo6PKSf_KKhZSTS7OyIp2-mnHSiESPCu45dssiXQbjeAf3JwyFS5lKwM_MpvArQxRNEN4n8osODzoxo0zDuvHRaJ_1e8IllocZJocBQ/s640/DSC_7986.JPG" width="640" /></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Despite feeble protests, desserts were brought to the table and both these were as pretty as a picture on a plate.<b> The Japanese Cheese Cake with Raspberry Sorbet </b>served up with a raspberry coulis and sorbet and some pistachio dust and the </span><b>Matcha and Raspberry Meringue Ice Cream Cake </b>which was a meringue ice cream cake of Matcha green tea and Raspberry with some hazelnut praline, pistachio crumble and a caramel biscuit on top. Were they as delicious as they looked? Yes they were, with all the various flavours and textures coming together beautifully. </span></div>
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<span style="font-family: inherit;"> <b>Matcha and Raspberry Meringue Ice Cream Cake</b></span><br />
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<span style="font-family: inherit;">1Q1 has a lot going for it, from its space, to the interiors to the vastness of the menu. A subsequent visit turned out to be a good one as well. With the aim to maintain consistency across the board for the long term, 1Q1 will definitely be able to make a mark for itself in Bangalore's burgeoning food market. A meal for two here is approximately Rs 2500++. </span></div>
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<b><a href="https://goo.gl/maps/nnVwCL9jSxG2" target="_blank"><span style="font-family: inherit;">1Q1 Kitchen and Bar</span></a></b></div>
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<span style="font-family: inherit;"><b>Address: </b>#1 Express Building, Infantry Road, Bangalore</span></div>
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<span style="font-family: inherit;"><b>Phone: </b><span style="background-color: white; color: #222222; font-size: 13px;">080 4805 0101</span></span></div>
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<span style="font-family: inherit;"><b>Valet:</b>Yes</span></div>
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<span style="font-family: inherit;"><b>Accepts Cards: </b>Yes</span></div>
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<span style="font-family: inherit;"><b>Serves: </b>Alcohol, Pork, Beef</span></div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-61972628377885314782018-02-11T21:25:00.001+05:302018-02-12T11:04:14.951+05:30The Pet-Friendly Brunch at Lalit Ashok <div dir="ltr" style="text-align: left;" trbidi="on">
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Over the years I have come to like a good Sunday brunch and recently we were invited to a special one at the Lalit Ashok. Sunday brunch is all about family and friends and your furry pooch definitely counts as one of the family. If you have been looking for a Sunday brunch spot, in the city to take your four-legged member of the family, well the lawns of the Lalit Ashok are where you want to be. Of course the good food and the music as well as being set around the pool are plus points, and the star attraction is the mascot of the hotel - Berny - the rescue St Bernard.</div>
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Here is fellow who has his own airconditioned space, can proudly say he lives next to the CM's house and has the many sprawling acres of the Lalit property to call home. Adorable does not begin to describe him. Very lovable, he makes sure all his guests, young, old and four-legged are comfortable and is always up for hugs. </div>
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<b>Berny with Anoushka</b></div>
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Visiting the property was Chef Chris Trapani on this particular Sunday. He is the first transgender Chef on American television and was in town for the first time, courtesy the The Lalit Group . Whipping up a storm in classic Tex-Mex style, he had his counter set up right in front of the Lalit Food Truck Company. He served up prawns in a typically Mexican sauce served up with wilted greens, and – biscuits! With these biscuits were three sauces/jams all of which gave the biscuits a whole new profile each. They were quite in demand that afternoon. Also on his menu were some indulgent tacos. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWKj5TfPxgwGclFOVm-zYhJ8UGJYPipMnWMwL-rZIOlApzWhKvAszNZ4waKT4eJl2DuVTCecvgGwENbvku3tPvdXe8PgtGc_6ep9KUwOnZM0VpEio6qFigRVnHN1gv6vwzsyqxdpT7atE/s1600/DSC_7992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWKj5TfPxgwGclFOVm-zYhJ8UGJYPipMnWMwL-rZIOlApzWhKvAszNZ4waKT4eJl2DuVTCecvgGwENbvku3tPvdXe8PgtGc_6ep9KUwOnZM0VpEio6qFigRVnHN1gv6vwzsyqxdpT7atE/s640/DSC_7992.JPG" width="640" /></a></div>
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<b>The Lalit Food truck</b></div>
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<img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoGUQfNMdpAa9AQDCqgeEG5-3UU2gpUuqc9wfT6ezyIuVZgNlOdfoOKjsZGZBPcNMTKGRQgcTcOJ4lkbROzH52_9ugMPBFiT9ckiyRqY4OQvl5HmPO7AD5e2CPqD0dLBrOsYApOY97UKJ/s640/DSC_8004.JPG" width="426" /></div>
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<b>Chef Chris Trapani</b></div>
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<img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDAiVBJ1Axi8lqa2gNEhM71uNehYIs0Y755Ia6gYhLi50AOkPTTWM2ArSZnHEE3nHA3pOK8n8TAa1caLZxtha0ivIaLhyphenhyphenlQp7nb5tiLmBneGVrX3MIWjY3_-xymCJpzGN99HRy9Tf-z_mU/s640/DSC_8006.JPG" width="426" /></div>
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<img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLOWDdk0Buv8NcK21sA6RqocQ-77NH2GITsHJ4wK58vCY2xg_U9AI2CCLEfSvlMgkJlXHD8TPA2neZ_7PTR6M_5dbOC2lUn6UbExYCIJboSvUFd5f8NV592nvOxbbmWe08IPvg_XrMhsx/s640/DSC_8008.JPG" width="640" /></div>
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<b>The very in-demand biscuits</b></div>
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<img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3ucvzIG653_NFuYIqqlbDWYykLWTNBKGloemVaar3zTDrq0GQGmVRpAymYGMTdG60oRw-l82RYtC71xnBqf-SkICL1RkZKyx7Ut72x-HhE6appVpGqlTq7IZuVhhy3zL2vlC66lQoe_a/s640/DSC_8009.JPG" width="640" /></div>
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<b>The Tacos</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIOALrN2LlGZHICRrAwUhmxFX_ZkiwidJxXR2GnJQQQb-L9Z0rELOUeKxkL4c91bxqdeCKGEt6pZjKTsSIKAbgYbdy0lRQ9DmZDFKAkSptikMR54_nDAGvRt4fRZIVeNgilZlzej57grI/s1600/DSC_8033-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIOALrN2LlGZHICRrAwUhmxFX_ZkiwidJxXR2GnJQQQb-L9Z0rELOUeKxkL4c91bxqdeCKGEt6pZjKTsSIKAbgYbdy0lRQ9DmZDFKAkSptikMR54_nDAGvRt4fRZIVeNgilZlzej57grI/s640/DSC_8033-001.JPG" width="426" /></a></div>
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<b>The bar has a good selection and you are sure to find a tipple of your choice </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITPF85YHU3Y6p8StwEaEbDT17TGwAtsqvda2CTwTUL9N9ovMJgBF7C6DAmbYgxZogDJGU-Czxu0X5uKGzFpzzIr898Hzcq43hp1vwVs5f5VIFtc7v4r_TaD_a8N8SgeLw5MEYqCRjN2fV/s1600/DSC_7995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITPF85YHU3Y6p8StwEaEbDT17TGwAtsqvda2CTwTUL9N9ovMJgBF7C6DAmbYgxZogDJGU-Czxu0X5uKGzFpzzIr898Hzcq43hp1vwVs5f5VIFtc7v4r_TaD_a8N8SgeLw5MEYqCRjN2fV/s640/DSC_7995.JPG" width="640" /></a></div>
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Do make sure to do a recce of the dessert counter before you start your meal to know what to leave space for. Rest assured there is a lot to choose from. </div>
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<img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfx4HpgIqVkZsw1qzSW-y76eVaQHa4Jj7KB0UcbyFoGUBDvOXkelBDGjYcBfz6-_T7Ayza3h2vQl-eJdupGyWshcPJ-vJW8CdOAVQCHN4nWpD5BC4OQAkpplm0dR2WSoY9QgfhA1F-9L2Z/s640/DSC_7998.JPG" width="426" /></div>
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<b>The music will keep you well entertained as well </b></div>
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<img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuBPeCSzw6vmZrE6pxB0QCbpdETF2VkT5AWPO4JFeWtXm5GmUkuiwudrTpDCqPRknyoTBGPNzb5PGtcmVw8zlP8W2vtuQ0hnI_kCCBc9QE_gc5s8PEEqi6EY1FNmv04yEAJKz-YMuab3Z/s640/DSC_7999.JPG" width="640" /></div>
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<b>The buffet set up of the Lalit is an elaborate one and you will find all popular cuisines and dishes making an appearance. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23hoRG_feKz-LPLhqOCn-ZeBPDfSAff0AWs4R3KYy_7C8DWgNTUIiv2UISDVqJZO-V5amqNx3wBSoePhtMY4dh9fFjKxPkjadU2M2x239Ftzq5frv81qn2TSmWIF5sIBfl110jQmpmdaB/s1600/DSC_8029-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg23hoRG_feKz-LPLhqOCn-ZeBPDfSAff0AWs4R3KYy_7C8DWgNTUIiv2UISDVqJZO-V5amqNx3wBSoePhtMY4dh9fFjKxPkjadU2M2x239Ftzq5frv81qn2TSmWIF5sIBfl110jQmpmdaB/s640/DSC_8029-001.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCb058k9oUw7G84UjWBH9jRjuvtgtnaZeOXZTE1M6n-N-cgFKzX9ssFKLpIiOyJ3FiZ00klRpeFoSH5_Yf6q36VQ58S44iuzdIWLUwAwYJ-4TGYi6sv3xqD_6wCxctNLV1qBWR_NR705I/s1600/DSC_8031-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCb058k9oUw7G84UjWBH9jRjuvtgtnaZeOXZTE1M6n-N-cgFKzX9ssFKLpIiOyJ3FiZ00klRpeFoSH5_Yf6q36VQ58S44iuzdIWLUwAwYJ-4TGYi6sv3xqD_6wCxctNLV1qBWR_NR705I/s640/DSC_8031-001.JPG" width="640" /></a></div>
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Lalit's Sunday Pet Brunch is a great way to end a week or begin a new one - no matter which way you look at it. Do make sure to make your reservations in advance. The space is limited and is always in great demand. Your pooch and your family will love the experience. The brunch is priced at Rs 2450 plus taxes (with alcohol), Rs 1795 plus taxes (without alcohol), Rs 1000 plus taxes for Kids (3-12 years).</div>
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<b>Address:</b> <a href="https://goo.gl/maps/SMXrXMKpfcH2" target="_blank">The Lalit Ashok</a>, Kumarakrupa road, Highgrounds, Bangalore </div>
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<b>Phone:</b> 080-30527777</div>
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<b>Cuisine:</b> Multi-cuisine</div>
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<b>Cards Accepted:</b> Yes</div>
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<b>Parking:</b> Valet</div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-53597830662738930402017-12-31T12:55:00.001+05:302017-12-31T12:55:12.775+05:30Bangalore's Restaurants Is Now TheRDPLife<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhZnyupN-ml-Vv1JtoCOZ715tVecZ3We94TOH3RUMuPCACKCyM-fXmtz_YSwTnaiG4JESithhv79J4xjY8aMUp_pAKaTQN3AQarGy5GifbXYO8FbfioVuRubI6N13T9umHWpllnAne9o/s1600/2018+RDP+LIFE.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhZnyupN-ml-Vv1JtoCOZ715tVecZ3We94TOH3RUMuPCACKCyM-fXmtz_YSwTnaiG4JESithhv79J4xjY8aMUp_pAKaTQN3AQarGy5GifbXYO8FbfioVuRubI6N13T9umHWpllnAne9o/s640/2018+RDP+LIFE.png" width="640" /></a></div>
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2017 has been quite a year! It's a year where a lot of things I have worked towards seemed to come together into one cohesive form. Being a freelance journalist with a niche in F&B, travel and people stories among other things, this has been a year of some great experiences and interactions.<br />
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#RDPEats and #RDPDrinks for the year started with a trip to New Delhi and a superlative experience of the curated 19 course menu at <a href="http://www.bangaloresrestaurants.com/search?q=Masala+Library" target="_blank">Masala Library</a>. If there is ever an indulgence you want to give yourself in the national capital, you should head here. Soon after, I was invited to Mumbai, to be a part of the judging panel for the Living Foodz Epicurean Guild Awards 2017 (am on the panel for 2018 as well) and I managed to take time out to experience <a href="http://www.bangaloresrestaurants.com/2017/05/the-bombay-canteen.html" target="_blank">The Bombay Canteen</a> and the amazing work that Chef Zac has going on in his kitchen. Our prayers for the souls of those departed in the horrendous Kamala Mills fire recently and for those injured as we head into the New Year. This was also the year, I had a chance to try out the breweries in Pune and some awesome Kolhapuri food; Went into the bylanes of Hyderabad to try out biryani that has legendary tales made of it, gone back for the prasad at New Delhi's Bangla Sahib Gurudwara.<br />
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While exploring Kashmir, still on the bucket list for me, being able to experience the breads of Kashmir through the hands of an <a href="http://www.bangaloresrestaurants.com/2017/08/a-kashmiri-kandur-bread-experience-at.html" target="_blank">authentic Kandur</a>, right here in Bangalore was lovely thing. Orzuv Hub in Whitefield is where you need to head out to, to taste this bit of Kashmir. And if you happen to catch Khalid of Parvaaz playing his solo sets there, you are in for a treat.<br />
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2017 was also the year when millets got a huge boost and I was invited to be part of the promotional campaigns working in conjunction with the <a href="http://www.bangaloresrestaurants.com/2017/04/leading-way-on-millets-minister-for.html" target="_blank">State Ministry of Agriculture</a>. It is really good to see how the movement has spread across the country and we are coming full circle.<br />
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2017 was also the year, I began #RDPCurates - beginning with a meal at <a href="https://www.youtube.com/watch?v=Zn4UaAz2XqY" target="_blank">Siam Trading Co</a> for close to 30 guests. A meal that had live counters as well as a 15 course sit down tasting menu of some ancient palace recipes of Thailand. The second such event was at <a href="https://www.facebook.com/bangalores.restaurants/posts/2173355176023721" target="_blank">Sanchez Restaurante and Cantina</a>, with a hands-on cooking experience and storytelling from the Chef's personal travels.<br />
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#RDPWrites saw so many brilliant interactions with those from the culinary world - Indian and international - <a href="http://epaper.newindianexpress.com/c/21951977" target="_blank">Chef Gaggan Anand</a>, Masterchef <a href="http://epaper.newindianexpress.com/c/13414916" target="_blank">Gary Mehigan</a> (for the second time), <a href="https://drive.google.com/file/d/0B5_0fEu2COKiUzV6dDZwSkItalU/view" target="_blank">Chef Atul Kocchar</a> and can I leave out the gorgeous Madhur Jaffrey, at the recently concluded Tasting India Symposium in New Delhi. I was invited to write a tribute to the food of Bangalore on the occasion of the <a href="http://epaperbeta.timesofindia.com/Article.aspx?eid=31806&articlexml=CELEBRATING-33-YEARS-OF-TOI-BENGALURU-A-Bengaluru-23072017002018" target="_blank">33rd anniversary of the Bangalore Times</a> (Times of India)<br />
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#RDPTravels saw me head to so many cities and do multiple staycations with the family as well. All of which have been documented on the site (or will be soon). Imagine this - <span style="background-color: white; color: #444444; font-family: "Noto Serif", serif; font-size: 14px;">This year alone, I have been to Delhi 3 times, Mumbai twice, Pune, Hyderabad, Wayanad, Mangalore and Manipal!</span> </div>
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There are so many more experiences that make up what 2017 was for me. But what I realized is that Bangaloresrestaurants.com has now grown. It is more than just Bangalore and more than just restaurants. My work has now become a way of life for me. No what where I head out to, I am always on the lookout for great experiences - from hole-in-wall eating experiences, to travel spots to 5 star experiences and everything in between. I have grown to be able to tell these stories better from all the journalistic work I do. So a single experience brings out so many possibilities in terms of stories to share! How many people can be that lucky? The RDPLife as I lead has become a beautiful coming together of my work and personal experiences, each of which I love documenting and telling stories about.<br />
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And so, it is with this post that I would like to tell everybody - Bangaloresrestaurants is now going to be TheRDPLife - Because life has been good and all that work has come to a great singular point. And the stories you will continue to read here perfectly encapsulate my life, TheRDPLife.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhZnyupN-ml-Vv1JtoCOZ715tVecZ3We94TOH3RUMuPCACKCyM-fXmtz_YSwTnaiG4JESithhv79J4xjY8aMUp_pAKaTQN3AQarGy5GifbXYO8FbfioVuRubI6N13T9umHWpllnAne9o/s1600/2018+RDP+LIFE.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhZnyupN-ml-Vv1JtoCOZ715tVecZ3We94TOH3RUMuPCACKCyM-fXmtz_YSwTnaiG4JESithhv79J4xjY8aMUp_pAKaTQN3AQarGy5GifbXYO8FbfioVuRubI6N13T9umHWpllnAne9o/s640/2018+RDP+LIFE.png" width="640" /></a><br />
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Me! In wordshttp://www.blogger.com/profile/07092829965456570645noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-57017800706032851712017-12-27T21:35:00.001+05:302017-12-28T11:00:14.385+05:30When Sinamon Tales Takes Us To Yawo in Mysore<div dir="ltr" style="text-align: left;" trbidi="on">
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This year has been good to me in terms of travel. A lot of them were work trips which I extended to take in a little more of the city I was visiting. This year alone, I have been to Delhi 3 times, Mumbai twice, Pune, Hyderabad, Wayanad, Mangalore and Manipal and Oh! how can I forget a flight that detoured to Goa and a long drawn delay of close to 7 hours! Not being able to get out of that Goa airport was worse than being delayed!. And trust me I am not complaining - I am always happy getting out on the road and give me a plane ride anywhere, anytime. So when good friend Monika Manchanda of the very popular <a href="https://www.sinamontales.com/" target="_blank">Sinamon Tales</a> said that she was curating a very interesting road trip to Mysore, there was no thinking twice about saying yes. </div>
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This trip was to introduce us to Yawo, a voice recording based travel app. Yawo - which means to Wander in a South African language is an app that lets you discover places through audio stories on the map. This means we could record our story for a geographical landmark and put it on the map, through the app and share it with others all over the world to listen. As you go along, the GPS maps where you are in real time and tells you that a story is available for you to listen to. These are personal experiences of travellers who may have trodden the path before you and have an interesting anecdote to share or a tip to make your trip better. In short, it lets you create and enjoy memories which aren't just visual. The concept is a great one, envisioned by Manish Agarwal, who was also a part of this road trip. </div>
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And what better way to try this app than to take a road trip with it. And with Monika at the helm of affairs curating everything, right down to the lovely bottled snacks in the car, to wet wipes to refreshing coconut water and some fabulous stops across the way, not to mention some really good food, this is a trip that is completely worth documenting for posterity. </div>
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<img border="0" data-original-height="1200" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEcJkFe3nRot1s1qHTSGNAjs6Z_cedSqNZQ8BmK67FWGqawZeexO35Ho-xCsr6gkp88A8gZTPYDUB11w1Yp5rCNBckDvq15LzBhHUQvayqI6yWjVowzQlKbG3zwDIrd_ErZF_laFTjUI/s640/1.jpg" width="480" /></div>
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We had an early start to our meeting point and this sunrise was a beautiful start to what was going to a be long, fun and eventful day. </div>
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You have to hand it to Monika. While most of us would have packed snacks for a road trip - she refused to do it the way we all would - in little plastic bags. Instead, she bottled them up in glass jars, placed them in a basket and gave each one of the three cars on this trip their share to demolish. </div>
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Stop one was of course to silence rumbling tummies at the ever popular Hotel Guru for Thatte Idlis at Bidadi, a pitstop for just about everyone who is on their way to Mysore. This is where the group got out, stretched their legs, recorded stories on the drive to this point. I personally had a story to share on the deity at the temple at the Big Banyan tree, a tourist spot on the way and the fact that its meat that is offered to the deity.<br />
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When it comes to ordering at Hotel Guru, its simple - Thatte Idli, with vada and don't forget to pick up that cup of butter that is generously distributed. Apply liberally, break idli into bits and dip into the aloo curry and chutney and eat up. It was here that Manish explained to us the whole idea of Yawo and how there is a visual overload currently when it comes to sharing stories - but when you are on a drive, wouldn't you rather listen to it all, that take your eyes of the road? I know I would!.<br />
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After that yummy breakfast, we headed off to Ramnagar - to the Government cocoon market to see how it all goes down at a market that does a daily turnover in crores. And the best part? Business is largely tech based be it for bidding, pricing or selling. We spent a good amount of time here, taking in the different qualities of cocoons, being amazed at the organized way of business here. One thing you have to get a bit used to - the very peculiar smell that those cocoons emanate. </div>
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Next up was the Maya Organics Channapatna Toy Factory - a local business, very indigenous to the region. The art of Channapatna toy making is one that runs the risk of dying a natural death, but thankfully there are many people who are working to ensure that this does not happen. Maya Organics is one such place that employs a larger number of women in the art form at the factory than usual. This is interesting mainly because Channaptna toy making has always been a male dominated industry.</div>
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Various scenes at Maya Organics<br />
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And this quick assembling was a great way of seeing the dexterity that goes into the art form.<br />
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And from Maya Organics we next moved on to an institution that is also a major pitstop for all meat lovers heading into or even out of Mysore. Heck, I have many friends, who head off here for breakfast or lunch when they want do a small road trip. Jai Bhuvaneshwari is a miltry hotel. For all those who know me well enough, I am a sucker for miltry hotel grub and was excited about this stop. Run by the family for close to 70 years now - the younger generation that is currently handling it takes turns at running things. Quite the nice way of ensuring that any family politics does not get in the way. </div>
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Steaming Ragi Mudde in the process of being rolled out.</div>
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The food here is still cooked on woodfire and of course has a great flavour that is very uniquely woodfire. We had the works - from mutton chops to chicken, thale mamsa and pulao to end things on and of course some steaming pepper rasam. Have I tasted better miltry hotel grub? I would say yes... worth stopping by if you are in the vicinity, most definitely. </div>
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After such a fiery meal, it only made sense that we go some place that would cool the system. What better than David Belo's Earth Loaf Chocolate Factory, where we were taken through the process of artisanal chocolate making, ageing, tempering, customizing, while we were sipping on some chocolate tea - which is not milkshake-like if that is what you are thinking. What goes into that bar of artisan chocolate is every bit as interesting as every square that you break off from that bar!</div>
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Scenes at the Earth Loaf Chocolate Factory</div>
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And the very very mesmerizing tempering of chocolate for your viewing pleasure. </div>
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By now, we were pretty much at the point where we wanted to call it a day. We were in Mysore now and headed to a spot I have stopped at for years during every visit - right from childhood till the multiple times I have brought our daughter here - Hotel Green right near Manasagangotri. We sat back for some beers while Monika and Manish spearheaded a feedback session on the app and some really great ideas for tweaks came forward. After that, each of us headed to the in house bakery to pick up some of their gorgeous cakes that are a must-have - think lemon drizzle and banana walnut.<br />
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And though we were really tired - it was the beauty of Monika's curation that gave us all the energy to try just one last place before we drove back to Bangalore - Brahmin's Soda Factory for Badam Milk and Sarsa Parilla Soda. Oh and on the way out, one very local dive had the pleasure of one of us losing their Old Monk virginity with a quick shot!<br />
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The last few drinks before we called it a day</div>
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This was a trip that made me see Mysore through a whole new set of experiences. Monika picked, plotted and included experiences that came together as a whole - right from breakfast to dinner, making the whole idea of a day out in Mysore a brilliant one. On the way, we recorded a number of interesting stories, many of which came from our experiences on the route before and which we couldn't wait to share. And did Monika leave it at that - no siree! She did not. She found the best home cook for biryani in Mysore, packed up a load of biryani and kebabs, we which dug into on the Bangalore-Mysore highway. Let me sum it up this way - this post has been really long in the making - but the memory of it has not dimmed in any way - that comes from a trip that has been organized and executed to the T fantastically - take a bow Monika!</div>
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Me! In wordshttp://www.blogger.com/profile/07092829965456570645noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-28258709845525315282017-12-26T23:53:00.000+05:302017-12-27T11:13:49.161+05:30Staycation at Signature Club Resort<div dir="ltr" style="text-align: left;" trbidi="on">
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As is generally the case, the last few months of the year tend to fly away and before you know it you are in a brand new year. This year has been especially fleeting for me considering the family in these last three months had to deal with a medical emergency that last over 1.5 months, several trips for this as well as for work, new projects, exams, school events, work events... you get the drift. We are at quite literally the end of the year and am now using the holiday break (at least am fooling myself that I am taking a break) into catching up on a backlog that I do not want to carry into 2018, especially when I have some lovely experiences to share with you all. </div>
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So, beginning with this lovely staycation now and hoping that I keep the momentum flowing and hit my target. So a while ago, we were invited by Signature Club Resort, a part of the Brigade Hospitality Group to spend a weekend with them. The focus of the visit was the cake mixing and gingerbread house making event that they had scheduled for that weekend evening. And we were invited to extend our visit to the property by staying over and taking in the hospitality of the resort. And that is just what we did. </div>
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Signature Club Resort is located past the Devanhalli International Airport, and takes an interior route just before you hit the major turn for Nandi Hills. GPS should get you there fine - we were offered transport by the club. The Signature Club Resort is located within the massive gated confines of Brigade Orchards. Once past those gates you travel through multiple crosses of premium villas under construction, or almost ready-to-move-in and arrive at the swanky looking entrance to the resort, complete with water curtains and glass facades.</div>
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<b>The entryway to the resort</b></div>
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A pretty little greeting at the reception</div>
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As soon as we got to reception, we had our welcome kits ready - complete with a key card, WiFi access, a list of amenities and timings to services. We wasted no time in heading to the room assigned to us. What struck me about the approach to the rooms is that the corridors are much wider than you normally see in hospitality establishment. This gives you quite a bit of space between rooms and of course the privacy you need. Even if your neighbours are having a party of their own, you can have one too without a worry. Below is my walkthrough of the room we had for the night. </div>
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As you can see, our room was quite spacious, airy, and had everything a small family like ours would need on a short staycation. Our balcony faced the lawns of the property and had a lovely view of the massive Banyan tree that you see below. It did get a bit raucous at night, with a large family group having a private party on the lawns, complete with a DJ and buffet, but I got to hand to the DJ, he played some really great Bollywood dance numbers to which Anoushka and I had a blast dancing to, post dinner, in our room. </center>
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The beautiful tree view outside our room. </div>
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The property is quite aesthetically designed with a Mangalore tile roof, crisscrossing stairways and neat clean lines. Navigation across the property is quite simple, so if you have children like my Anoushka, who is just asserting her independence and wants to go the room or the pool or the play area on their own - they will get there easily and safely. </div>
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A lot of thought has also gone into the landscaping of the place, with a major emphasis on ornamental plants for those pictures that we are all looking to take. There are several breakaway spots across the property, with colourful benches for you to settle down on once you are done with a short stroll. Perhaps the most popular spot, especially for kids are the sprawling lawns, where children and adults alike run around and flop down on. Each of the trees across the property have been thoughtfully named to give you an idea of what you are looking at. </center>
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The view from the upper floors, where the rooms are situated are of green spaces, each making a neat nook on its own. </center>
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Soon after the<a href="https://www.facebook.com/bangalores.restaurants/posts/2236016469757591" target="_blank"> cake mixing </a>and before the gingerbread house making there was tea and snacks served at the cafeteria on the ground floor of the building. An in between space that connects from the reception to the lawns. The pastry offerings are pleasant and the basics in terms of tea and coffee and the service spot on. This is also the area where you can connect to the rather massive pool - a separate one is available for children. Anoushka has a blast for over 1.5 hours and did not come out a shivering blob. </center>
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One of the many very well maintained spaces for you to simply relax out in the open.<br />
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The property also has courts for tennis, badminton and cricket, so if you are in the mood for a game, you have courts set up and ready! </center>
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Not to leave tiny tots out, a small play area for them is available too. </center>
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And what I was pleasantly surprised to see, a small department store on the property for when you just had to forget that one little thing thanks to last minute packing. </center>
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The property makes a lovely transition into the evening, with it being all lit up. There is fumigation that is done to help keep the mosquitoes at bay which make a natural appearance thanks to the many trees and foliage around. </div>
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Meals are served buffet style at Tamarind, the restaurant on the property. It also has a bar attached where you can choose to spend your time. You may also avail of room service for food and drink. The buffet spread is just right for when you are on a break of this sort - just enough to give you choice and varied enough to ensure that everyone has something to pick up. What I really liked was the fact that everything we had was tasty- no frills, simply good wholesome food. This is based on dinner and breakfast that we had at the property. Though the package did include lunch on Sunday, we had to leave earlier for a prior commitment.<br />
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The sprawling lawns I mentioned - now who wouldn't want to loll about on that. I definitely did!<br />
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<a href="http://www.brigadeorchards.com/signature-club-resort" target="_blank">Signature Club Resort</a> makes for a nice break - not too far off from the city, yet far enough to give you that peace and tranquility that you look for in such breaks. So the next time you are planning a break, you just might want to consider this! You can <a href="https://goo.gl/maps/J8TGMb12MKU2" target="_blank">find Signature Club Resort </a>here</div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-18895212868625115582017-11-28T22:39:00.003+05:302017-11-28T22:39:24.472+05:30Staycation at Radisson Blu Atria<div dir="ltr" style="text-align: left;" trbidi="on">
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I have come to love staycations at star hotels! Getting pampered in the lap of luxury, good food, good drinks and not a care in the world for the weekend is just how I want a weekend to be. And only I know how few and far in between such breaks can be. The fact that this post is going up so much later than it should have is testimony enough. A while ago, we were invited to a staycation at the Radisson Blu Atria over a weekend. The idea was so welcome considering we wanted to go somewhere, but did not really want to drive to far. We were in the city, in case we chose to do something other than laze around and beating traffic from Jayanagar to Atria was a not really a challenge. Those of you who know what Bangalore's traffic is like will agree with me.<br />
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As the Atria Hotel, this property has been an intrinsic part of Bangalore's landscape. In my 17 years in this city, I have attended family functions, weddings, press conferences and events here galore. When it was taken over by the Radisson group I was quite keep to see how the old world charm of this hotel would be retained, while making way for something new and the with the times.<br />
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Domenico De Palo is the Chief Architect of the space. When you step into the lobby, its height is what takes your breath away. You can see all the way to the top floor while to your right, on a raised mezzanine floor is the coffee shop, which has a great array of tea on offer as well. A glass elevator takes you from the basement to the top floor and its quite an exhilarating ride up, with a lovely view of some indoor landscaping, waterbody and seating areas around the reception. The signature blue light that the space is bathed in begins right at the lobby.<br />
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A lot of work went into the refurbishing on the interiors. In fact, when Domenico first came to the hotel, he was accompanied by a translator. All of his initial sketches were translated into working drawings before many of his ideas were implemented. Naturally, existing structural set-up meant that certain ideas were not workable. Nevertheless, today we have a hotel that has quite a seamless feel to it.<br />
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Once we were checked in - a quick process, we were greeted with a traditional welcome of a tika with flowers. We were then escorted to our business class room on the top floor. Up the glass elevator we went (and we were going to do this quite a few times to follow) and into the room. The video below will take you through the entire space, a beautiful one - that overlooked a college campus, yet was well insulated from any news outside our window, or for that matter, outside our door.<br />
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On the table were lovely fruity spritzers along with some goodies from the bakery as part of our welcome.<br />
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The piece of towel art instantly caught the fancy of the little Missy<br />
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And what the video missed is large cupboard space,complete with a safe, ironing board, laundry bag and bathroom slip ons.<br />
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What I really liked about the room was that it was spacious, allowing each one of us to find a corner and claim it for our own. Things tend to get that way during a holiday, what with one wanting to read, another watch TV and the third get lost in cyber world. Yet everything was still at an arm's distance. In the bathroom, the bathtub was a huge hit and each one of reveled in it in our own happy ways. The rain shower is a pleasure and the throne quite a soundproof space!. </div>
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<b>The Beautiful Entrance to One Atria Cafe</b><br />
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<b>Just one of the plates that we loaded up on from the buffet</b></div>
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Lunch was the buffet at the all-day dining restaurant One Atria Cafe. I have always loved the food here. Nothing pretentious, well made and hearty. The options are enough to keep everyone in a family happy and the bar can also whip up some good stuff, besides the wines and beers that are popular. We snagged a place by the pool, in a semi-alfresco set-up, another spot in the hotel that we love. Post that, it was a nice siesta.<br />
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And after that siesta, our not-so-little-one woke up with a ravenous appetite and we thought of indulging her with something from the hotel's Tea and Wine Lounge. The receptionist gave us a great tip and told us to get the mixed bread basket. What came were warm croissants, berry rolls and sugared pastry. Served up with a side of butter and jam. There was happy kitten, who ate up and then promptly dived into the tub. </div>
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We had our evening planned out in advance. Post a really refreshing siesta (I almost never sleep in the afternoons, except for some power naps to help me power through gruelling work schedules), we decided to start our evening early at The Whiskey Bar. Children are not allowed inside The Whiskey Bar, as a policy and so we moved our party of three to the poolside. This was a really nice choice - it was Bangalore's weather behaving its best, and turns out that a good friend of the husband was singing at a corporate do that was soon to start up.<br />
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<b>Scenes from The Whiskey Bar</b>
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Considering we were sitting at the poolside, let me tell you a bit more about the space. The pool is a heated one (which I didn't know or else I would have jumped in at night - it rained in the day every time I thought I would). Its not made with regular blue tiles, but rather has a base of black granite. The stretch of wall across it has innovative candle boxes that are lit up and you have a waterfall cascading down it. </center>
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So while we reveled in the beauty of this, I had the Blackthorn - Irish Whiskey, Dry Vermouth, Absinthe and Angostura bitters. Sudhakar stuck with a nice aged whiskey all through. To go with this we had some nachos with a classic salsa topped off with sliced olives. But the absolute highlight was the Erachi Varthadu - in a masala of tamarind, poppy seeds, coriander and green chilli. If there is one dish you plan to order here, please let it be this one!. </center>
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<b>The Blackthorn</b></center>
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<b>A closer look at the Erachi Varthadu</b></center>
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After a leisurely session of drinking, the cold was beginning to get to me - especially since I was already nursing a bad throat. We decided it was time to head downstairs for a more substantial meal at Tijouri - the Indian restaurant on the property. Tijouri is placed in the basement and is a small restaurant and what immediately catches your eye is the very interesting distressed wood murals of Bollywood actresses and the open kitchen. </div>
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<b>All these pictures of the murals are by Anoushka</b><br />
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I was nursing a bad throat which a member of the staff very discreetly picked up as I found my way from The Whiskey Bar to Tijouri. Just as we were about to be seated, he asked me if I would like a Hot Toddy and I nodded in the affirmative, pleased as punch that he offered. And that was one really good hot toddy.<br />
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Tijouri, in all honesty, needs to make louder noise about itself. Serving up North Indian food done really well, there are very few places in Bangalore who can claim to do a good job. Tijouri definitely finds itself on this list. Don't look for authentic, because that can be very subjective. Go there for the great tasting food. </div>
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The idea here was not to go on a binge but to really sit back and enjoy. We stayed away from the shorbas even though they looked fab. Some roasted papad while we waited for our mains to come. I was fascinated to hear about a Bhindi Palak Sabzi and this was the first thing we ordered. Along with that, we got some Nalli ki Salan. This we paired with some Khasta Roti and some Sheermal buns. </div>
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<b>Top Row Right - Roasted papad, <span style="text-align: left;">Bhindi Palak Sabzi, </span><span style="text-align: left;">Nalli ki Salan, Khasta Roti <br />and Sheermal Buns</span></b><br />
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<b>A look at this grand meal. </b></div>
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The Chef would not hear about us leaving without dessert and some Khubani Ka Meeta and some Phirni it was. A really delicious end to a great meal.<br />
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A really great late night of family movie watching and a good sleep later, we welcomed Sunday morning. The breakfast buffet beckoned and though we did indulge, we saved space for the Sunday Brunch. An hour after breakfast, junior and father got into the pool, though the seriously chilly window brought them both squealing back out very soon. It was back to the tub for us all.<br />
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This was how beautiful breakfast was that Sunday morning.<br />
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We wrapped up a really wonderful stay at the Radisson with their Sunday Brunch, which let me tell you, also includes the use of the pool too. Click on the picture to get a detailed lowdown on the Sunday brunch at Radisson Blu Atria. </div>
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Our staycation at the Radisson Blu was seriously something the doctor prescribed and we loved every moment of it. What I really appreciated was the fact that despite being a full house, with two wedding parties staying at the hotel, never once was being full up used as an excuse for any sort of tardiness. There was never a delay in anything. The service is unobstrusive but very observant and all your little needs are anticipated before you actually request for anything. Not many in the hospitality industry do that these day. So next time you plan a break, the Radisson may just be where you want to head. </div>
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<b>Radisson Blu Atria</b></div>
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<b>Address:<a href="https://goo.gl/maps/CUmVzytX9Q12" target="_blank"> </a></b><a href="https://goo.gl/maps/CUmVzytX9Q12" target="_blank">#1 Palace Road, Ambedkar Veedhi, </a>Sampangiramanagar, Bangalore<b><br />Cuisine: </b>Indian and International</div>
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<b>Accepts cards: </b>Yes</div>
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<b>Serves Alcohol:</b> Yes</div>
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<b>Parking: </b>Valet</div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-5750413233096503232017-11-03T11:41:00.001+05:302017-11-03T11:41:40.896+05:30Tata Tea Launches Maiden Tea Cafe - Tata Cha in Bangalore!<div dir="ltr" style="text-align: left;" trbidi="on">
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I love tea - from good ol' Masala Chai, to Adrak Chai to Green Tea to Kullad Chai to Butter Tea, Jasmine tea... yes, yes I can ramble on about my love for tea. And considering we are a household with staunch coffee and tea lovers co-existing, there is always a battle on the superiority of beverages at home. I like to believe that I win all the time (I have statistics to boot that Karnataka drinks more tea than coffee to back me up) and so does the spouse. </div>
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My work as a freelance journalist takes me to all corners of the city and the one place I love having meetings is at tea cafes. There are a few in town but I have always found them to be of two extremes, with a handful of exceptions - So you either have a very immersive experience that requires all your attention to enjoy what you are having (getting highly distracting for work at times!) or a very base experience of standing around a tapri or cyclewallah and downing your chai with a quick biskoot to boot. I love both experiences but I honestly wished there was something that hit the middle line in style. </div>
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I believe I have found that with the launch of Tata Cha - Tata Tea's flagship tea cafe at none other than 12th Main Indiranagar. Here is quick service restaurant (QSR) that gives you just the right ambiance to entertain anyone - from a date to a client and everyone in between. Want to work alone for the day - this fits the bill; want to catch up with the gang over a cuppa, things can be worked out; want a quick bite and chai because Bangalore traffic surprised you and you reached your destination much before your meeting - well Tata Cha is just the place you can hang out at. </div>
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Now, why is it that Tata Cha works for me - let's start with the decor shall we? You know that feeling when you are standing on a road that is choc-a-bloc with places that you can stop by and you can't make a decision on where to head to? Tata Cha's facade stands bright and tall and beckons - even if you are on the wrong side of the road - a peek at the warm hues on the inside, through the large glass facade makes you stop for a second look - which by and large means you will step inside. </div>
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Once inside, the tea bar is what catches your attention - warm, inviting especially since you can also take a look at a tempting range of snacks stacked tall in glass jars on the wall and in the display unit. The seating at the cafe can have around 60 people, perfectly happily perched on cushioned stools, high chairs, sofas, mesh back chairs and waaaait for it... swings! Yup... I don't have a picture of the swings to share with you - but then come on - I need to give you something that you can look forward to seeing on your own.<br />
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The architects of Tata Cha had 1200 sqft of space to convert into this cafe and had some odd spaces to work with - considering it was once a classic styled home. Each of these corners have been smartly converted into a welcoming space...<br />
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Up here to the left you see how the corners and silhouettes are so characteristic of home - and have been converted into a huddle corner where a group can easily settle down. Who said the L-shape approach is meant only for those modular kitchens!<br />
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Or take this space (which was originally the driveway I am told) which is flanked on one side with a vertical metal showcase with knick knacks. High chairs with low rise backs and a very thoughtful shelf on the table to stash away that file, purse, laptop or mobile is fit in. And don't miss that round table that acts as a divider on the sofa seating straight ahead. Sit on either side of it or simply move it out of the way if you want to get the gang to take up all the sofa space.</div>
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And then you have this cute space atop a two-step elevation - perfect for that selfie that is now pretty much mandatory and quite the spot to snag when you are sitting down with your cup of tea.<br />
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Now that you know how cool this can be... let's explore the menu and teas now a bit shall we?<br />
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If there is one emotion that tea tends to evoke, it is that of warmth - Chai warmth is a real thing if you think about it. Nothing like cupping your hands around a glass of tea (thoughtfully all without handles here to enable just that). It makes you feel good on a cold day, peps you up, relaxes you, satiates you... we have all felt that chai warmth at some point and each have our stories to tell. The idea with the menu at Tata Cha is to evoke just that in a cafe setting. </div>
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Your chai will come in one of these glasses. Tata Teas have done their homework when it comes to the curation of their tea menu. With more than 100 tea experiences garnered from across the country and cultures that love their teas, almost everyone will find something that they will instantly identify with.<br />
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The tea menu is split into Steaming Hot, Icy Cold and Specialty Origin Tea. And what's really good is that for someone like me who loves to munch of something with her chai, there is so much to choose from.<br />
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Let's start with the <b>Dunkers</b>. By and large a concept that has been part of any chai drinkers habitual cup, it has never really found its way sit-down cafe setting before. Tata Cha has scoured the country for top favourites and that's why in the lovely glass jars you see the likes of a crunchy, flaky <b>Methi Khari,</b> which teams up beautifully with a <b>Classic Kadak Chai; </b>the same can be said for the <b>Masala Rusk</b> which has a spicy after taste and dunks beautifully into a <b>Masala Chai</b>; the <b>Kulfi Sticks</b> with their sesame seed dusting are quite neutral in terms of flavour, making them a great option for just about any tea - but I would pick the <b>Extra Doodh Chai</b> to go with it; and if your tastes match mine, then the <b>Cinnamon Rusk</b>, its sweetness complemented by a generous cinnamon dusting is what you want to end on. All of the Dunkers are served in twos and your Chais are available in standard and large sizes.<br />
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If you want some long forgotten memory of childhood to be invoked thanks your tea - all you need to do is order from the Black Tea section - A <b>Nimbu Da </b>or <b>Chatpata Churan </b>and team that up with some <b>Cream rolls</b> and <b>Kulfi Sticks. </b>The Cream Rolls alone will take you back to those long lines spent at the school canteen or that dilapidated tuck shop outside school, with pocket money to pick some cones up.<br />
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Try some of the <b>Fruity Cake</b> with the <b>Gur Chai </b>or even the <b>Gulkhand Chai</b> if you feel like mixing it up a bit and getting all experimental. Some interesting food-meets-tea experiences to be had there.<br />
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Now what is really interesting about the food menu here at Tata Cha is that it is not all about the small eats. There may be a time when you will want something heavier - that doesn't really constitute finger food, yet is far from being a meal. At such times you can pair your a <b>Classic Green</b> or <b>Peach Flavoured Green tea</b> with some <b>Chakri Samosas</b>. Pretty to look at and very satisfying to pick apart and eat.<br />
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Another Chai warmth memory inducer (if I may have the privilege of concocting these terms), is the <b>Adda Veg Cutlet.</b> Thick, tear-drop shaped and packed to the gills with all that mummy would be very happy with, this is a mouthful that pairs especially well with some<b> Assam Tea</b>. <br />
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Also on the menu is the classic Maharashtrian <b>Dabeli</b>, which is made with wheat pav if that makes you feel better about indulging - this with some of their <b>Nilgiri Chai </b>and I am a very sorted human being. What's not to love in a good Dabeli - the textures of soft, crunchy, crispy and the punch of the mint chutney can bring together some real magic.<br />
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And again, if you like something sweet to go with your <b>Kadak Chai</b>, may I suggest the <b>Banana Kebab,</b> oil-free, mind you; a savoury substitute would be the <b>Soya Kebab </b>- placed on skewers making eating and drinking your chai completely pleasurable. </div>
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And the Hyderabadi <b>Patti Samosas in Chicken </b>will always be my pick on a menu (and you don't see these on menus too often outside of the stalls surrounding Shivajinagar here). Greasy, spicy and perked up with chutney if you want, these can be had with just about any chai - or if you feel the need to take break from chais - then with a <b>Tangy Tamarind Fizzwala</b> - Yes... the beverage menu does break away from teas and gives you some other interesting choices to try. </div>
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The Tangy Tamarind Fizzwala to the left. Top Right is the <b>Chilli Guava Ice Slush </b>in front and the <b>Masala Shikanji Fizzwala</b> at the back. Bottom Right - The <b>Rasmalai</b> (quite the dessert in a glass) with the <br /><b>Bun Maskafied</b>. </div>
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<b>Specialty Origin Sikkim tea </b>with some <b>Dal Pakwan</b> would be a great pairing. A Sindhi breakfast staple, you can break the rules a bit and indulge in this with your morning or afternoon break chai or simply because you have a hankering for it. The maida puris are in plain and masala versions and the dal itself thicky, creamy and very satisfying in terms of spicing. The thick tamarind chutney served alongside packs that additional punch.<br />
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And, a first as far as I see it, Tata Cha has introduced the concept of plated meals for one that can be paired with your chai - So you could try the <b>Veg</b> (Picture above) or <b>Chicken Stew with steamed rice</b> - with some Kadak chai. You could also go with the <b>Butter Chicken </b>(Below) or <b>Paneer Makhani Khichdi </b>with a tea of your choice (Psst... I would go with the Nimbu Da). The menu also features an amazing <b>Muttar Kulchas</b>, with the kulchas being very reminiscent of a road trip up in the hills up North.<br />
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<b>The Butter Chicken Khichdi</b></div>
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Tata Cha aims to redefine the tea experience you get in a QSR space. The launch event recently was quite the eye-opener in terms of possibilities and truly bringing out that chai warmth that we are all familiar with. So if you are on 12th Main, this is the New Kid on the Block that you should try out. The loos are clean. A meal for two is approximately Rs 500. </div>
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<span style="font-family: inherit;"><b>Tata Cha </b></span></div>
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<span style="font-family: inherit;"><b>Address: </b><a href="https://goo.gl/maps/o7WHCfvxScu" target="_blank"><span style="background-color: white; color: #33373d;">2985, 12th Main Road, HAL 2nd Stage, </span><span style="background-color: white; box-sizing: inherit; color: #33373d;">Indiranagar</span><span style="background-color: white; color: #33373d;">, Bangalore</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #33373d;"><b>Phone:</b> +91 </span><span style="color: #33373d;">9620141528</span></span></div>
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<span style="color: #33373d; font-family: inherit;"><b>Cuisine:</b> Teas and Pan Indian </span></div>
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<span style="color: #33373d; font-family: inherit;"><b>Price for 2:</b> Rs 500</span></div>
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ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0Indiranagar, Bengaluru, Karnataka, India12.9718915 77.64115449999997112.9409445 77.600813999999971 13.0028385 77.68149499999997tag:blogger.com,1999:blog-1896350911891914697.post-31160395680920447782017-09-25T23:09:00.002+05:302017-09-26T07:51:30.733+05:30Breakfast at Nasi and Mee<div dir="ltr" style="text-align: left;" trbidi="on">
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I love breakfasts out. Always have, always will. Have done them all - the English Breakfast, the American Breakfast, the Military hotel idlis and kheema curry, the South Indian breakfast, the North Indian one... you get the drift. I love me my any kind of breakfast. And so when Nasi and Mee launched their Asian inspired breakfast, an invitation to try it out could not be declined. We headed there a Sunday morning and here is what we had. </div>
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<b>Freshly Brewed Black Coffee - </b>is available with milk as well and there is no better way to start a breakfast. The beverage menu is quite an interesting one and so space yourself out<b> </b>to make room for more them. <b><br /></b></div>
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We began with the <b>Sambal Cheese Toast</b> - I mean, come on, the description had me at sambal! I am all for nice spice - I am the one who can eat Priya Pickle sandwiches in the middle of the night. And so I am a sucker for all things sambal and its ilk. This black plate of happiness is the N&M blend of Sambal, Cheddar and Parmesan cheese toasted in sourdough, with wild arugula and spiced tomato relish. Its crisply toasted, well balanced with all the textures and tastes coming through very well. A perfect was to start breakfast and wake up all those sleeping taste buds. <br />
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Now what breakfast would be complete without some eggs. And so up next was <b>Thai Style Eggs Benedict </b>which is poached Eggs on a bed of sourdough, chicken ham, topped with Tom Yum Hollandaise. Its the laced hollandaise which makes all the difference and by the time this dish came to the table, I really wanted to know where N&M gets its arugula from. Its so fresh and punch-filled with every bite. And oh yes... those eggs run very well when sliced down the middle. <br />
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Synonymous to street snacking in Asia is the <b>Singapore Kaya Toast</b> - generously slathered with coconut jam. So here at N&M the jam is made in-house. Its nice and sweet and perfectly sandwiched between two slices of toast that don't have their edges on them (just the way I love my sandwiches). But considering I am not too much of a sweet-in-the-morning kind of person, I had to ask for sausages on the side.<br />
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The <b>N&M Big Breakfast</b> puts together some of those individual choices on the menu to give you a nice and heavy start to the day. - Choice of two eggs prepared with the goodness of arugula, sautéed sausages and Kaya toast. That's quite a plateful and you will be a very happy diner post it... especially if you pair this with the Iced Milo Shake that you see below. <br />
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<b>Ice Blended Milo Shake </b>- Now this is one of those drinks that will take you racing back in time - just about the same way Anton Ego did in Ratatouille. Its all sorts of good, happiness inducing and delicious. Think a thick Milo shake with crushed ice topped with a generous sprinkling of Milo powder.<br />
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And because the spice fiend in me couldn't help it, I needed to end on the <b>Triple Decker Corn Fritters</b>, with cherry tomato, wild arugula and and balsamic glaze on sourdough bread. This one hits the spot well and can be a complete breakfast dish in itself. Make sure to slice all the way through the deck, pick up a bit of everything (do not forget that argula and make sure to save some for the end) <br />
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And finally breakfast ended with <b>Kopitiam Teh Tarik</b> literally translating to Pulled Tea. It takes a bit of getting used - its looks like your average good cuppa but has a more pronounced flavour. But it is something that will make a great beginning or end to your breakfast.<br />
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Breakfast begins early here at 8.00AM and only on Sundays goes on till 11.00AM every weekend. An average meal for two is around Rs 1200 if you are really generous with what you order. If you time yourself well, you can get straight into the <a href="http://www.bangaloresrestaurants.com/2015/09/nasi-and-mee-asian-canteen.html" target="_blank">regular menu</a> which is quite a treat too. And do not forget to dive into the bowl of XO that comes to the table.<br />
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<b>Address:</b> <a href="https://goo.gl/maps/1BLGD1axdgy" target="_blank">Nasi and Mee</a> #974, 4th Cross, ST Bed, 80ft Road, 4th Block, Koramangala<br />
<b>Phone:</b> 080-41513456<br />
<b>Cuisine:</b> Thai, Indonesian, Malaysian, Asian<br />
<b>Cards Accepted:</b> Yes<br />
<b>Wallet factor:</b> Rs 1500 for two on average <br />
<b>Parking:</b> Valet</div>
ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0tag:blogger.com,1999:blog-1896350911891914697.post-89383809362232816292017-08-20T15:50:00.000+05:302017-08-20T15:51:53.046+05:30A Kashmiri Kandur Bread Experience at Orzuv Hub<div dir="ltr" style="text-align: left;" trbidi="on">
This story first appeared on <a href="https://www.foodlovers.in/restaurants_travel/baking-bread-the-kashmiri-wayitalicize-kandur/" target="_blank">FoodLovers </a><br />
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
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<![endif]-->While all of Kashmir is still sleeps, the lights flicker on in the neighbourhood Kandurs (bakeries) that dot the streets at regular intervals. The large clay tandoor, built into the ground and deep enough to hold the average sized man, is fired up in anticipation of the thousands of loaves of bread that will be slapped onto its walls during the course of the day. By 5.30AM, the shutters on these bakeries are rolled up – baskets and wooden display shelves are filled with morning breads like Girda and Czochworu, its aroma wafting through the air. Male members of families make their way to Kandurs at these early hours to pick up for families and relatives living close by. The kandurs shut shop by around 8.30AM when their stocks are depleted and catch up on some sleep till noon, when the tandoors are fired up again and the evening breads are rolled, layered, shaped and baked. By 4PM, every household in Kashmir sits down to tea with the family, sipping on namkeen chai, sharing Bakarkhani and Roth, and very simply catching up! No Kashmiri household is without its share of breads and never are these breads made at home.<br />
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Saba Bhat, the proprietor of Orzuv Hub, a Kashimiri Café in Whitefield brings the experience of a Kandur to Bengaluru. Housed in a bungalow, typical of old school Whitefield, the vast compound has an open air café and a customized clay tandoor, which doesn’t do 1000 breads at one go, but does enough to have your nose propel you past the gates. “Working in a Kandur is a family profession and boys begin learning the ropes of the trade when they are in school,” says Saba who has just such a person manning the tandoor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QuWzS3J-rS4gLh7UzQZRrLvyKjkFRk1EWV3WTcM_UQVxgNhuiXIAmq8ggfFZYejdemTEAK9dYi7NBKY9uSop6nyOvqYpGwG_e_yFlYX1SwpK0gmg7-OmotGhJ8aggpiJoMTHEysmJsOv/s1600/DSC_5603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QuWzS3J-rS4gLh7UzQZRrLvyKjkFRk1EWV3WTcM_UQVxgNhuiXIAmq8ggfFZYejdemTEAK9dYi7NBKY9uSop6nyOvqYpGwG_e_yFlYX1SwpK0gmg7-OmotGhJ8aggpiJoMTHEysmJsOv/s640/DSC_5603.JPG" width="426" /></a></div>
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<b> A look at the beautiful space that is Orzuv Hub</b></div>
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<b> The view from my table at the outdoor cafe space.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Fzvd5sjL5CIlyUizJUZIP3HbzyeSVIww93q7U2yaF3cNflSCY5eO_gCt_9tCzHG_tZjKv7OP9YLRwL_VuICMYQkKS09iwt0n8SD46_WG_ENfkiPHq1ABrcPdCrVeOF0ldmrZ8z1NAz-k/s1600/DSC_5606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Fzvd5sjL5CIlyUizJUZIP3HbzyeSVIww93q7U2yaF3cNflSCY5eO_gCt_9tCzHG_tZjKv7OP9YLRwL_VuICMYQkKS09iwt0n8SD46_WG_ENfkiPHq1ABrcPdCrVeOF0ldmrZ8z1NAz-k/s640/DSC_5606.JPG" width="426" /></a></div>
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<b>A look at the Kandur, who is from Kashmir and now works with a customized clay oven that is the result of a lot of trial and error</b></div>
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I was in time for brunch and savoured the best of morning and evening breads. I watch mesmerized as the first bread I was going to have was made. The Bakarkhani is a layered, bread which is rolled, stretched and interspersed with mewa and ghee. The Orzuv tandoor requires that 20 of them be made at one go to maintain the right temperatures. It is served at the table with thick slabs of butter and Nun Chai – the pink, salty tea.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvqPYFwRZ1AwUCoWqAOVaOKEIRdCQc_mi3xotBtTcKoduSL5SglbMl4QhE7hau8ZSIUkpAYL7bvjfNDnVfBgFDZQtG_U8jzp1TreqLfxU0IScWnY7qirG_067dDy3QOAh8SN8ppIQkD5v/s1600/DSC_5621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvqPYFwRZ1AwUCoWqAOVaOKEIRdCQc_mi3xotBtTcKoduSL5SglbMl4QhE7hau8ZSIUkpAYL7bvjfNDnVfBgFDZQtG_U8jzp1TreqLfxU0IScWnY7qirG_067dDy3QOAh8SN8ppIQkD5v/s640/DSC_5621.JPG" width="640" /></a></div>
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<b>The Roth, a Kashmiri dense cake being placed in the clay wood-fired oven</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX71PpeSfE9o0vKH8-TqXv1qZNKm0_GI3gxa1yVxmvYH3yXPDvX__CU35roIol8FwmjWYmJQVWRX0CIx3spmpgpP_8ADUhfdUCrRXveFBmyeJzZG_ytnVivzJttwBUbe7PT9DCzYNT1Wdn/s1600/Bhakarkhani+-+pre+and+post+the+tandoor.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="1024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX71PpeSfE9o0vKH8-TqXv1qZNKm0_GI3gxa1yVxmvYH3yXPDvX__CU35roIol8FwmjWYmJQVWRX0CIx3spmpgpP_8ADUhfdUCrRXveFBmyeJzZG_ytnVivzJttwBUbe7PT9DCzYNT1Wdn/s640/Bhakarkhani+-+pre+and+post+the+tandoor.JPG" width="640" /></a></div>
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<b> The Bakarkhani - before and after it goes into the oven</b></div>
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Saba tears the Bhakarkhani down the center to show me the multiple layers, which look like soft layers of tissue piled over each other, and says I can just swipe some butter with a piece and pop it into my mouth. Or I can break the bread up, drop it into my Nun Chai, let it soak and eat it up. I did it both ways and I couldn’t decide which one I liked better!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwdOXIjcZ-fLwHz5VMhcJgEtExQYgz0uQ4ZhtkIkJLlIReJnA1tTFaLKJvJUSmw8916_o40yw38IYf6tU81d5zDxESC0yq9seLwV2YsjtDhX4M0ZIiN2I6sfwteHDts8qnpzKhvzQcSSU/s1600/DSC_5632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="826" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwdOXIjcZ-fLwHz5VMhcJgEtExQYgz0uQ4ZhtkIkJLlIReJnA1tTFaLKJvJUSmw8916_o40yw38IYf6tU81d5zDxESC0yq9seLwV2YsjtDhX4M0ZIiN2I6sfwteHDts8qnpzKhvzQcSSU/s640/DSC_5632.JPG" width="516" /></a></div>
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<b> The Czochworu with Mutton Rista</b></div>
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<b>The Czochworu </b>was up next- a donut shaped, slightly hard bread with a sprinkling of sesame seeds. Saba serves this with some coarsely ground almond chutney. Stuffed inside my Czochworu was some spicy Mutton Rista, which coupled with the chutney made for quite a filling dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbVd4bMTcrQGxIFFsnvtIG3X8MoMg5sBY4U6CUS5iYitUsHL9509hVObtErEy-7xVnJoA-GhzZy6SzckfLdSh31RvcelLsmrTopEGGVYEag_POEcJdFjCOYZSM9_NlrFNi33BgFzBL-n2/s1600/DSC_5635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbVd4bMTcrQGxIFFsnvtIG3X8MoMg5sBY4U6CUS5iYitUsHL9509hVObtErEy-7xVnJoA-GhzZy6SzckfLdSh31RvcelLsmrTopEGGVYEag_POEcJdFjCOYZSM9_NlrFNi33BgFzBL-n2/s640/DSC_5635.JPG" width="426" /></a></div>
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<b> A closer look at the Mutton Rista</b></div>
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The lovely, large, soft white <b>Lavassa</b> was up next. Placed in the center is a delicately hand-pounded Seekh-eTuji, a mutton seekh kebab that is moist and lightly spiced. Tear a piece of the Lavassa, add in some kebab, lace it with the carrot and radish in curd relish, add on some of the Gande Chzetin or onion chutney and you have mouthful that gives you so many textures and flavours at one go.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfag7XlIHmnLfJYXl-IfnseYPlmxFyFAlFT8iUnWkdxgZH-OIknqm5kO7ZDqZyPXh-t3fUyhxm24p5a2cyO5B-QNeicoRrG6J_yc0Qf5D3Qy-ujn8YcbPTLpKrklJ6JMCN8-5EhS3aWNL/s1600/DSC_5650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfag7XlIHmnLfJYXl-IfnseYPlmxFyFAlFT8iUnWkdxgZH-OIknqm5kO7ZDqZyPXh-t3fUyhxm24p5a2cyO5B-QNeicoRrG6J_yc0Qf5D3Qy-ujn8YcbPTLpKrklJ6JMCN8-5EhS3aWNL/s640/DSC_5650.JPG" width="426" /></a></div>
The making the <b>Girda</b> is quite hypnotic. Rolls of dough are flattened out by hand and finger impressions are pressed into it, to give you lines that run down its length. I was happy with just some butter very generously spread over it. The Girda here is also paired with a slow overnight cooked Harissa tempered with butter and onions as well as Charwan, stir fried lamb’s liver with tamarind.<br />
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The <b>Kashmiri Kulchas</b> are not the stereotype you are used to. They are palm-sized mounds in Mith (sweet) and Namkeen (savoury) versions. With a sprinkling of poppy seeds on top – these are the crumbly breads spell the beginning of the siesta especially when paired with Doodh Kehwa. Made with milk and cardamom, this milky Kehwa, for me, was like drinking warmras from a bowl of Ras Malai.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAov7stoSJ2NYhHA06M64vgoOhYmAzBHyh5cHWJzqvsxLE6qa0P-8exY1HiltzTBWmmk-_Of17-NZqiADwOPi2guQO8W909SrAka5COVKe7FFtTowbHf4r7-x_WyGauZVNApGAN8QE-Tz/s1600/DSC_5647.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="888" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAov7stoSJ2NYhHA06M64vgoOhYmAzBHyh5cHWJzqvsxLE6qa0P-8exY1HiltzTBWmmk-_Of17-NZqiADwOPi2guQO8W909SrAka5COVKe7FFtTowbHf4r7-x_WyGauZVNApGAN8QE-Tz/s640/DSC_5647.JPG" width="554" /> </a></div>
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<b> The Roth with the Doodh Kehwa and the Zaffrani Kehwa</b></div>
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<br />
Also served up with these two beverages is the <b>Roth</b>. There are the
cakes that you eat and then there is the Roth – This Kashmiri sweet
bread is made of wheat, dried fruits and comes out to be a thick, deep
pan bread. While on first bite you encounter a sweet crispy texture, the
center gets more cookie like and you feel like you are indulging in a
large nan khatai.<br />
<br />
The name Orzuv is a
greeting which wishes for one’s wellbeing. With such breads and of
course traditional Kashmiri spreads also being available, the wellbeing
of your soul is definitely guaranteed. Dal Lake may just take a backseat
now!<br />
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<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Orzuv Hub<br />Address</b>:<a href="https://goo.gl/maps/7rm6WYvv8uC2" target="_blank">17, Green Park Avenue, Opposite Yamaha Showroom, Whitefield</a> <br />
<b>Phone: </b>080 49652183 </div>
<div style="text-align: left;">
<b>Cuisine:</b> Kashmiri</div>
<div style="text-align: left;">
<b>Accepts cards:</b> Yes</div>
<div style="text-align: left;">
<b>Parking:</b> Limited parking indoors and road parking<br />
</div>
</div>
ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0Whitefield, Bengaluru, Karnataka, India12.9697999 77.7499467000000112.9079044 77.669265700000011 13.0316954 77.830627700000008tag:blogger.com,1999:blog-1896350911891914697.post-48829215496836607362017-08-17T09:07:00.000+05:302017-08-17T09:07:08.877+05:30Shizusan Shophouse and Bar<div dir="ltr" style="text-align: left;" trbidi="on">
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If there is one genre of food that Bangalore cannot get enough of, it pan-Asian. The idea of good Asian meal has long since gone past the fried rice and manchurians and people now look forward to good dimsums, some great baos, hearty ramens and udons and of course satays, laksas, grills and stuff off the wok. Which means that Asian restaurants opening their doors now need to up their game, go above and beyond and have a menu that is diverse enough for those who want to experiment, yet spot on in terms of flavours in every dish that is laid out. Attention to detail and being able to be innovative without being overwhelming is the key. Tough things to crack, but Shizusan Shophouse and Bar seems to have gotten its train moving on the right track. </div>
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We were invited to try out the fare at Shizusan by the good folks that manage it but never really were able to have the stars align for a visit. Whitefield can be pretty much off the radar thanks to Bangalore's crumbling infrastructure. Nevertheless, we did manage to coordinate a group visit to the outlet, ate and drank for quite a while and I for one came away majorly satisfied. Have been plotting a revisit for a while now - considering the Metro to Byapanahalli is easily accessible to us and then its a short 20 minute or so ride away. Let's see... </div>
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The bar menu is quite an extensive one and we did have a significant number of drinks that day. Clockwise what you see is the - <b>GinSing</b> made with Ginger and Lemongrass and definitely a nice mild one to begin on.<b> Iced Milo Milkshake</b>- is exactly what the name says. Takes you back to your childhood, but this one is ideally meant to finish your meal on. <b>The Sriracha Blush; Cocky Rooster </b>- The description of Bird's Eye Chilli, Tomato juice, celery salt with a pint of beer thrown in had me at first go and this was the drink I began with. <br />
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While we waited for the food to starting streaming in, the very addictive <b>Steamed edamame</b> kept us company. There are two versions to choose from - the <b>Himalayan Pink Salt</b> <b>and Shichimi</b> as well as the <b>Garlic and Sriracha.</b> Do be careful with these - you may end up filling yourself up with them and trust me you don't want to. </div>
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We then went into a series of <b>dimsums</b>. Again clockwise - soon after the steamed edamame that I could not help repeating is the <b>Prawn and Chives, Crystal Vegetables</b> and the <b>Edamame Petit Pois</b>. Each one of these worked well for me - the dimsum covers were just the right thickness- enough for you to feel them, yet not overpowering on the filling. Each of the fillings had their unique flavours which meant that even though we were tasting so many, each one had that distinctive set of flavours. They also looked very pretty. </div>
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Anoushka was the only child at the table that day and I was happy to see a <b>Hainanese Chicken Rice </b>- Classic street food/shophouse style filling meal, this one gets a nice upgrade here with sauces to help you customize your meal. Anoushka was very happy with the soft chicken, rice and the broth and of course those caramelized onions. Simple soul food that the child asked for repeats of... rarely happens but here it did!</div>
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So sushi has been around in Bangalore for a quite a while now and I personally find very few places that can really make you stand up to attention for them. At Shizusan I found that the Maki rolls, though pretty, did not really do it in the flavour department - a bit more on the sushi vinegar perhaps and some tighter rolling would have elevated it. The fillings - though popular in nature did not stand out. The sashimi too, was a bit too thickly cut, taking away from the freshness of the fish and the ability to enjoy a delicate slice of raw fish. Of course feedback given, am sure this has been taken care of already. Now what you see in the images above are Top and Clockwise - <b>Rainbow Maki</b> with Tuna, Salmon, Crabstick, Cucumber and Tobiko; These came 8 to a plate; <b>The Sashimi</b>- 3 pieces of each to a plate; <b>The Philadelphia Roll</b> with Salmon, Cream Cheese, Minced asparagus and tobiko and finally a classic platter of <b>Nigiri</b>. </div>
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One of the absolute highlights of the meal was the <b>Black Pepper Lobster.</b> It took me back to the night market of Bangkok at Ratchadaphisek, where after a particularly long day we had some grilled lobster at a shack. The lobster was cracked open, the meat scooped out and tossed with onions, garlic and those secret sauces that the people are so famous for, stuffed back in and grilled. This one here reminded of me of that, with its garlic, spring onions, portobello mushrooms, cilantro and black peppercorn filling. A hearty dish, I would go with a beer with this one. <br />
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This is another must-have on the - The <b>Mussels in Lemon Grass and Coconut Cream </b>with steamed Mantou buns. Even if you are a table of four- 2 of these would not be a bad choice. This mussels dish has a creamy, lemony ceviche like broth which has some textures added in the form of bird's eye chillies, caramelized onions and coriander. Hmmm... just made myself hungry for lunch! </div>
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The <b>Half a Dozen Satay</b> is an interesting idea where you get to choose a half dozen portion of satay from the options given, with a choice of sauce. We had here the Portobello mushrooms with peanut sauce, chunky cucumbers and onions.<br />
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This here is the <b>Asian Watermelon salad </b>- Radish, Feta, toasted almond, mint, cilantro tossed up with a chilli-garlic soy dressing. Refreshing and good palate cleanser. </div>
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<b>Salt and Pepper Calamari</b> which is nice and crispy in its own right, but its its celery aji amarillo chilli dip that you should be aiming for here. It packs some serious zing and can elevate just about anything to new levels. </div>
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<b>Chicken Kaprow</b> - with some great aromatics, basil, chilli and loads of minced chicken. This flavourful dish can be the perfect accompaniment to just about anything - from steamed jasmine rice to a heavier noodles or along with a set of other stir fries. <br />
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<b>Kung pao calamari</b> - I loved the way the calamari was cut up for this dish. A good Kung Pao sauce, and again an addictive dish, with some added textures from cashews, spring onions and dried chillies. <br />
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Desserts were the <b>Vietnamese Banh Chuoi Nuong</b> - the classic baked banana cake; The <b>5 Spice Creme Brulee</b> and the <b>Tender coconut cheesecake </b>all of which can make the end of the meal a good, whether you order one of them or all of them.<br />
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Shizusan has a massive menu on offer with equal options for vegetarians and those who eat meat. It can take you a while to get through the menu and figure out just what to make a meal of. The ambience is lovely especially the semi outdoors and there are a lot of opportunities for selfies too - some fantastic backgrounds and light play going on. The space invites you to sit down and spend some leisurely time with friends, family and some good food. The average meal for two is around Rs 2700++. The one hitch in the restroom department is that you have to use the mall loos which is no fun.<br />
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<b>Shizusan Shophouse and Bar</b><br />
<b>Address:</b> <a href="https://goo.gl/maps/BqBt5eK4JcU2" target="_blank">Level 2, Phoenix Market City, Mahadevpura, Whitefield</a><br />
<b>Cuisine: </b>Pan Asian<br />
Serves Alcohol<br />
<b>Phone:</b> <span class="section-info-text"><span><span>080672 66655</span></span></span></div>
ruthdsouzaphttp://www.blogger.com/profile/13189973223169237048noreply@blogger.com0Whitefield, Bengaluru, Karnataka, India12.9697999 77.7499467000000112.9079044 77.669265700000011 13.0316954 77.830627700000008