Bangalore is a place that gives you reasons to love it a lot but balances it out with immensely frustrating experiences thrown at you.
This city of 'not that many gardens anymore' is increasingly getting 'metronized'. Not all of this rush towards modernization is good. We used to live in Indiranagar and were very happy about it before CMH road got rogered. We moved to Kormangala 4rth Block in Jan this year. I must say I wish we had moved here before. There are so many options to eat out within and around Kormanagala. Bangalore really is a foodies paradise. Back in Delhi I and hubby would visit the same 5-6 joints that we knew would be good. But apart from Indian cuisine nothing else was readily available. Fujia for chinese, Rodeo for Mexican. Continental cuisine (our favourite) was either way too expensive for regular dining and too few options were there. I wonder why Delhi doesnt have more restaurants.
And thats why I love the fact that Bangalore has a such high density of restaurants. I am listing down some restaurants we have tried in Indiranagar and Kormangala:-

INDIRANAGAR

• Bengali Cuisine- Cinnamon, Now called Babu Moshai. Its a mess more than a restaurant. Meal for 2 will cost about Rs. 250. Go by 8:30 as many dishes get over by then. Quality of food is average. Homesick Bengalis will like the place. I found the Moru-ghontu too sweet for my taste.


• Jamaican Cuisine: Sue's Food House. Its has a warm, homely feeling of a home allright. We had the dinner buffet for Rs 350 per head. I expected the spread to be bigger for 350/-. The fries plantains were new to me and were decent. There was Dal similar to dal makhni, crab curry with coconut milk, jamaican jerk chicken, Pulao, fried plantains, pork curry, a fish fry dish, bread, salads, custard with fruits for dessert. I may have missed out 1-2 dishes. All in all more Indian that Jamaican except the plantains and jerk chicken (which was under done and dry). Go for ambience and friendly Mrs. Sue.


• Italian cuisine: Little Italy. Sadly its vegetarian. But food's good with authentic cheeses being used for pastas and salads. The lasagna i had was heavy with sauce and cheese, very filling. Hubby's spaghetti was substantial too. You dont need appetizers really. We had ordered cocktails. Mine was litchi based one and very good (a tad to sweet though). We were pleasantly surprised to know there was a drink free with each drink. Hubby had a Margarita. We had mexican quesadillas for appetizer and total bill was Rs. 1500. Recommended for good food.


• French Cuisine: The Frech Quarter. Decent food. We had a Roast Chicken and a pasta dish. Quantity is decent. A little pricey for the quality provided. Beautiful ambience.


• Indian Cuisine:

Kund. A sardarji runs this small restaurant. Highly recommended for delicious veg and non veg north Indian dishes at good price. Meat for two with appetizers and main-course will set you back by Rs 300. I feel the quality has gone down a little in past one year but still pretty good for a 2nd visit. Tandoori chicken and Panchmel dal are my fav here. The gajar Halwa is very passable though.

Punjabi Rasoi- Decent

Savoury: Decent Food. Recommended for home delivery. The restaurant itself is very stuffy.

A2B: Great Dosas and other South Indian stuff. Chats are also good. Only problem is that no of people who wish to eat here at any time is always more that seating/standing space available.

South Indies: Well, So much hype and for what. This vegetarian place that serves dishes for 4 South Indian States leaves so much to be desired. Very average foor at roof hittin prices and not worth a visit. They serve two tiny appams for 60 bucks! I mean i alone can eat several appams so are you kiddin me? The only thing i liked was a payasam like dessert with coconut milk that was served in a pineapple shell. That was really good. The cashew curry, a vada like thing etc were all passable.

The Village: Average

Anjjapir: Go if you like Chettinad cuisine. Good place and reasonable. Expect every dish to be black in color with all the pepper.

Nadhani and Nagarjuna: Andhra Cuisine. Both places have good thalis. I like Nagarjuna thali better. Spread changes everyday. But Nandhani has a much more exhaustive menu that runs into several pages and all cuisines under the sun. Both places recommended for Andhra thali. Watch out for the hot hot red chillies. Very spicy food. NowI realise curd rice at the end of a meal is not an option, its a necessity to douse the fire. Thalis at Rs 100 per person.

Empire Hotel: Its a small eatery the hotel has opened so as to not ignore the Indiranagar fans. Closes by 12:00 AM. Its on the side of the road where some tables have been placed outside. You stand and eat.

Mast Kalandar: Nothin great about food. Value meals served. Qulaity is very average.

• Continental Cuisine:

The Grill House: Decent grills at decent prices. Can visit.

Sunny Side Up

Portabella, Basil Ikon: They serve european cuisine. Great food. The menu isnt too big but whatever's in it is worth a try. Decent portions for one person. With desert and starters about Rs. 1000 for 2.

100 Feet Boutique and Restaurant: Great Food. Small portions. High prices. We had grilled toger prawns @ Rs 650 and got 5 tiger prawns. The pasta was good. Go for good food and great ambience and be ready to make a hole in your pocket. About Rs. 2000 for 2, with starters and dessert.

ZOE: Decent Continental serve. Can visit. Average prices.

Just Bake: Can visit for kiches and sandwitches.

Take 5: Good food. Good selection of drinks and cocktails as well. Say about 350 per person.

• Chinese and Other Cuisines:

Shanghai Salsa: A unique combination of Mexican with Chinese you give this place atleast one try. Chances are you will return again. About Rs 700 for 2.

Chung Wah: Average food and prices.

Beijing Bites: Average food and prices.

FAST FOOD:

KFC

DOminoes

Pizza Hut

Just Bake

McDonalds

Smokin Joes

Barista

• LEBANESE and MIDDLE EASTERN restaurants:

Mezze

Purple Haze

RESTAURANTS IN KORAMANGALA :

The list is beautifully long here. Makes me happy just to think about the options available. Aah here goes...

• Rolls:

Rolls Unlimited
Lazeez

• North Indian retaurants:

More Than Parathas
Chandni Chowk
Dal Roti
Hotel Empire
Paramount
Mars Chicken
Aangan
Taste Buds
Amma's Biryani
Mr Curry.

South Indian Cuisine restaurants:

Shanti Sagar
Vishnu Sagar
Kairali
Coconut Grove
Bon South
Paramount and Hotel Empire
Hyderabadi Biryani
Maharaja Hotel

Little Home

Gramin
Bay Leaf
Durbar
Taste of Rampur

• Continental Cuisine:

Rendezvous:

Esplanade:
Lavazza Barista:
Friends:

Vicky's Terrace:

Sixty Four 64:

• ITALIAN CUISINE:

Via Milano:

Fiorano:

• FAST FOOD:

Dominos

Pizza Hut
McDonald's
Papa John's
KFC
Just Bake
Amma's Pasteries

BENGALI CUISINE:
Bengaliana
Esplanade
Kolkata

CHINESE AND THAI CUISINE:
Magnolia
Shiok
Chung Wah
Beijing Bites
Yo China
Delicacy
Rice Bowl

SOUTH KOREAN CUISINE:
Soo Ra Sang

LEBANESE CUISINE:
Taam

TIBETAN CUISINE RESTAURANT:
Taste of Tibet

How I learnt to cook

As a child growing up with a brother I actively avoided doing things that 'girls should learn and do'. I had no interest what-so-ever in learning how to make tea, knead dough, knit...etc etc. Aunties would come and share tales of their daughters' achievements..."She makes such good tea, better than me!" and I would glare. But I simply refused to have anything to do with cooking almost my entire teenage years. I took a personal offence that society should think its essential for girls to know how to cook while guys just enjoyed eating. I had read enough books and watched TV to have the idea of EQUALITY among girls and guys firmly planted in my head (where it stays till today). At that time this idea made sense to me. To me as a 14 year old this meant I would not do something just because 'girls are supposed to' but only if I ever develop an interest. Now, I know that we (girls) naturally have an inclination towards cooking, makes us feel more feminine I guess.

Luckily, my parents not once put pressure on me regarding this. There was pressure but for different reasons.."Beta, you have to get 90% in 10th, you have to reach the sky!". Sounds familiar nah? :-) My mom would ignore the innumerable aunties coming and bragging about their daughters learning housework and she would simply smile on and tell the houseboy to go make chai for everybody while I would not budge from my seat.

I still remember my first attempt at cooking. I was in 6 th std and my parents were out for saturday evening. I consulted a Tarla Dalal book and decided to make savoury pancakes (Had read a lot about 'pancakes' in my Enid Blyton books and was eager to try). It was a super flop show and had to throw it away. Not a very encouraging start. I was in 9th std when I started baking and getting interested in cooking. My attempts usually ended in waste bins. The fact that I had a knack of selecting the difficult recipes that looked good in the photo did not help matters. My nani would come to the rescue and praise everything I made and that meant a lot to me. My mom calls spade a spade and so I avoided taking her opinion lest it affect my extremely shaky confidence further.

Anyway, 12th standard passed and I entered college. I still made horrible tea and hardly knew how to cook an edible meal. My interest in cooking could harly be called an interest. I could make an omellette and toast, that all. My cakes would turn out too hard, won't rise, or too dry, too soggy etc etc. But I kept baking once a week coz I felt like it.

In the 2nd year of college many things happened. A marwari friend from my class got married which was a surprise to all of us but also an eye opener. Certain overbearing aqaintances started teasing me and my mom about me being a 'big girl' now "Sayani ho gayi hai ladki" Arrrrghh! For the first time things like marriage, becoming a wife seemed real to me. These things were not for others but will eventually happen to me too!

Though I never gave marriage much thought, I have alway felt that being a good cook is something that makes a woman feel good about herself, complete. Almost as much as being a wife or mother.

I started experimenting with recipes. Armed with experience of mistakes made in the past, my attempts started bearing increble results. My non veg dishes were eagerly requested. I would rarely repeat recipes and strated avidly collecting and reading recipes like books. I still dint make too many vegetable dishes or chapattis. My cakes were still nothing great.

By third year college, i was reasonably good cook in all areas except really simple homely food. I felt, arrogantly, its not for me to make stuff that everyone makes everyday in their homes. I was the 'specialist'. This notion stuck with me for a long time. But my experiments were constantly successful and highly praised even by my mom, who is herself a discerning cook.

In the meanwhile I completed my MBA, fell crazily in love, married my Mr Right. He is a big food junkie but he cannot cook to save his life. Works for me, i get all the more appreciation! :-)

After marriage I did not want to share my kitchen with a cook and took managing my kitchen and my office as a challenge. I would try to make new dishes everyday of the week and surprise my hubby. Friday through Sunday we ate out. This went on for about 1.5 years. I slowly realised how much I missed simple, everyday food that I grew up eating. Shish was more vocal about it. When I asked him one day what he wanted for dinner his reply was "Baby, make simple si dal, sabzi, roti". With my nani on the phone as my guide I started making the regular food everyday and realised once again, how delicious it tasted!

Well now I can proudly say that I am a reasonably good cook. Mostly Self-taught. I has been a long journey and there is a long way to go. But I carry on with confidence and hope. If I can do it, despite hating the kitchen for so long everyone one of you can. When your parents cry for joy, when your husband looks on proudly, when your relatives cant believe you made this dish, when your friends turn up at your door sheepishly saying they are hungry....It all worth it!

Love you guys, Ciao!

MY CHOCOLATE CHEESECAKE STORY

MY CHOCOLATE CHEESECAKE
Saw Nigella bake one of these beauties on T&L and started drooling. So I decided to bake one myself. I did not follow her recipe though. I have this amazing book with 1001 brilliant cake recipes from around the world. Picked a chocolate cake recipe from there and did my own adjustments to suit availality of ingredients.
I had baked a cheesecake a week before. A Mango cheesecake using hung curd. It turned out well (will share pic and recipe soon) But my chocolate cheesecake deserved the best. No substitutes woul so. So I ran to Spencers and brought a 200 gram cream cheese packet (Rs 150) along with Amul's frsh cream. I used an Indian made cream cheese called 'Kodagu' cream cheese. Kodagu is a hilly region in Karnataka. When i tasted it and smelt it, it wasnt upto mark with the creamcheese i had tried in Europe. Anyway the Philly was way too expensive. i decided to give it a try. It smelt like malai/milk cream does after you have stored it too long.

Here is the recipe:
Crumb layer:
1 cup of marie biscuit bashed uo with a rolling pin into crumbs
1 tbsp of soft butter
1tsp of coffee powder

Filling:
2/3 cup melted dark chocolate
2/3 cup cream cheese
1/2 tsp vanilla essence
1/3 cup sour cream
2 large eggs,
1/2 cup granulated sugar
2 tbsp all purpose flour
2 tsp cocoa powder

Topping : 1/3 cup melted chocolate, 1/3 cup icing sugar, 1/2 cup whipped cream, 1 tbsp cocoa powder

Butter an 8 inch cake mould. Mix the biscuit crumbs, coffee and butter till smooth. Layer it in the mould. Press down hard with your palms and partway around the sides of the mould. Bake in the oven for 8 minutes at 150 degrees centigrade. Let cool in a refrigerator while you prepare filling.
Filling:
Take care while melting chocolate that diret heat is not applied. Do it in a double boiler. Dat means simply, place the chocolate bowl over barely boiling water and keep stirrong to evenly distribute the heat. Set aside to cool. Mix in the sour cream and cocoa in a separate bowl. Beat the cream cheese, vanilla and sugar in an electric mixer untill creamy. Separate egg whites from the yolk. Beat in the egg yolk to this mixture. Stir in the sour cream mixture followed with flour and then the melted chocolate. Beat egg white till fluffy and very gently fold it into the mixture. If you beat the egg white too early efore using they go flat in a few minutes and it is impossible to whip them to the original fluffiness again (as I found out the hard way).
Spoon the filling onto the crust. Bake for 40-45 minutes. Cool the cake thoroughly (5 hours). Loosen the sides and remove the pan gently.
Topping as shown in pic:
I simply whipped some cream with some melted chocolate and icing sugar.
1/2 cup whipped cream, 1/3 cup icing sugar, 1/3 cup melted chocolate. You can use 2 tbsp cocoa powder to replace the melted chocolate.
I whipped all the ablove together and applied on cake. Sprinkle cocoa powder all over the icing. Then using a spoon pour any leftover melted chocolate in patterns on cake. Serve chilled.

I was very pleased with my first attempt. The recipe looks long but once you start making it it isnt so tough. We ate this over 3 days. I dont have to pay 80 bucks for a decent slice of cheesecake anymore. i can bake my own at home :-)



I did not cut the cheesecake till my husband saw it in full glory. He almost fought with me for not letting him eat a slice till i had clicked pics. He simple loved it!
Next time I will try a cheesecake recipe with chocolate liqueor and rum.

Handy Tip: Hung yogurt is a good substitute of cream cheese.

Meal for 8- Fusion of Conti, Asian, Indian

I had a party last saturday nite. about 8 people in toto. Now, i do love to cook. No doubt about that. But if the number of mouths increase more that 2 then i kinda get a little stressed. So 8 hungry people were expected later in the night and I hadnt even planned out my menu yet!
I wasnt going to spend my precious saturday worrying over that. So I simply went with was available at my home. Further narrowed this down to degree of ease of preparing. All this while I kept in mind that the guests should go home gastronomically happy.

The final menu was a fusion of different cuisines and read thus:

Appetizers:
Spicy Indian Meat Balls
Mutton, peas and sweet corn samosas

Soup Course:
Coconut-lemon grass Seafood Soup

Main Course:
Spaghetti with Bacon and Mushroom Cream Sauce Sprinkled with Parmesan
Whole Roast Chicken with French Bread served with gravy

Desserts:
Darsan with Vanilla Royale icecream with a sprinkling of sesame seeds

Sounds impressive eh? It is. Sounds tough too? Well, That it ain't. You'll see.

Was too drunk on good scotch whiskey, by the time i remembered to click pics, appetizers and soup was over.

Spicy Indian Meat Balls and Mutton- Peas-Sweet Corn Samosas
I made a common mixture for both to save time and effort..super lazy aren'i I? I made minor changes to each and they both tasted very good and nobody would guess you used a similar mixture.
Mutton- 150 grams
Peas- 1/2 cup
Sweet Corn- 1/2 cup
Salt, red chilly, coriander powder
ginger and garlic paste 2 tsps
chopped onion1/3 cup and fresh coriander 1/3 cup

For Indian Meat Balls- Mix all the above along with 1/2 cup besan (chickpea flour). Make balls the size of lemons. Make a thick batter of Maida with water. Dip balls in this, roll in bread crumbs and deep fry.

For Samosas- Mix everything mentioned earlier. Add peanuts or nuts to it if desired. Prepare a firm but soft dough using Maida, water, salt and little oil. Make a very firm dough. Pinch out some dough and roll it out in an oval shape. Cut the oval in half. Put little mixture in the centre of the ensuing semi circle, fold it and seal like a samosa using some water.
Deep Fry till light brown and crispy.

COCONUT- LEMON GRASS SEAFOOD SOUP
They simply loved this one! I personally prefer this soup abouve most others. It is a great appetiser while satisfying your soup cravings. Its quite chilly in Bangalore these days. It was drizzling when i served this and its warmth and flavours were perfect for the weather. I also feel that this soup somehow whets the appetite.

Extremely simple to make, you'll need:
Coconut Milk- fresh or canned or powdered- 3 cups
Seafood- prawns, crab and squids- 1 cup together
You can use chicken cubes if fresh seafood is inaccessible.
Coriander chopped, to garnish
Salt, Thai Red Curry Paste- 2 tsps,
1 stem of Lemon grass, sliced
1 inch ginger sliced
Carrots and other vegetables as desired

Reserve 1/2 cup coconut milk. Mix everything else together. Put on low heat till it simmers. Stir occassionally till coconut milk is jutst about to boil . Cook for another few minutes. Take extra care not to overcook as coconut milk tends to loose its flavour if cooked too long. Add remaining coconut milk. Add fresh coriander. Serve

Handy Tip: Be very careful while heating coconut milk to prevent curdling. Keep it on low heat.

Handy Tip2: Do not cook coconut milk too long as it will loose that sweet coconuty flavour.

ROAST CHICKEN

My herbed roast always hits the mark. Its my favorite thing to serve too as it need hardly any effort nor time. And looks gud doesn't it? This isnt a flattering pic. But then the photographer was 3 drinks down. Even the chicken looks drunk with its neck on one side and left wing attempting to escape the tray!

My guests squealed with delight at the sight- presentation is everything and I carved the chicken in front of them. Swagata helped in deboning ant leftover flesh. See the pic :-)

Recipe of Roast Chicken:

Whole Chicken with Skin , Salt, Pepper, Red Wine Vinegar or Worcestershire Sauce, Olive Oil, Oregano, Fresh parsley, Thyme, Lemon, whole pod of garlic, sticks of butter

Rub everything except the herbs on the chicken And leave for atleast 2 hours (8 hours, if possible) In the hole of the chicken stomach place the whole pod of chicken,bunch of thyme, parsley. Make a tiny puncture underneath the skin and slide in sticks of butter in different places. Place in a roasting tray with legs beneath at 180 degrees for 30 minutes. Turn over the chicken and roast for another 15 minutes. Turn again and roast for 10 minutes. All the while keep spooning over the juices that run out, over the chicken.

Garnish with fresh chopped parsley and Serve with Grilled veggies.

Spaghetti with Bacon and Mushroom Cream Sauce Sprinkled with Parmesan

For Spaghetti: Take a whole packet of a good quality Spaghetti and cook as per directions on the packet. I used Agnesi pasta as thats the best quality available in stores. These days local spaghetti is also available but they are not really worth it. Use them only if feeling too economical. Do not overcook. Leave the strands aldente.

For Sauce: 1/2 litre Milk, 2tb sp heavy cream, 1/2 cup chopped bacon, salt, pepper, fresh basil or dried mixed herbs, Parmesan to grate on top, 4 tbsp chopped onion, 1 tbsp Maida/ white flour, 1tbsp butter, a clove, a bayleaf, a single garlic clove-large.

Heat butter until it just melt on very low flame. Dont let the butter burn. Add bayleaf, garlic, clove, bacon and onions and cook till onions are transparent. Remove from flame. Add flour while constantly stirring. Put back on flame. Add Milk gradually and keep stirring to avoid lumps and stir on till sauce is thickened to a sauce like consistency. You can add chopped button mushrooms along with bacon for a marvellous flavour. Add salt and pepper and throw in fresh basil/ dried herbs.

Just before serving place spaghetti in a bowl, drizzle sauce all over, grate parmesan on top and serve. Give the guests a grater and let them grate their own cheese for a european bistro feel!These small things matter so much. I told the guests to carve their own roast chicken (so that they can take the pieces they prefer) and atleast a few of them were super delighted :-) The comment I got was: "...havent heard someone say that since my last visit to Australia!"

Handy Tip: Do not add dried herbs too early while cooking as they tend to turn bitter if overcooked.

DARSAN

This must be among the simplest desserts ever known. And among the most delicious. The softness of the icecream goes very well with the crunchy fritters and white sesame.

Here is how to make it: Make a hard dough using Maida, liitle vegetable oil and water. Roll it out flat and cut thin stripes. The thickness etc should resemble flat noodles. Deep fry till crispy.

For Sauce: Honey, Liitle water to thin the viscousity of honey. Add 1 tbspn of cold water to3/4rth of a cup of honey.

Rest is an assembly job: Toss the fritters and honey sauce along for 2 minutes to let them combine well. Place it on the side of a plate. Sprinkle toasted white sesame seeds on top. Serve some vanilla icecream with it. Instant hit!

Handy Tip: I make the crispy noodles a day ahead and toast the sesame seeds in advance and bottle them both, separately.

I M Back!

I am late. Very late. 1 Month late! Hope you guys tried out some of the recipes in the meanwhile.