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November 2014

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The ever popular Rajdhani restaurants have come with a great new concept of Rasovara which means the Royal Kitchen. They are trying to recreate the magic of kitchens from the bygone era where Royal cooks called Khansamas used to create amazing culinary experience for all!

The culinary experience is broken into three courses – the appetizers, the royal thali and the sweet ending. The appetizers started with the most popular Gujarati dish of all time – Dhokla! I loved the way it was presented like Momos in a wooden basket. They were soft and fluffy and were very colourful too!

In the appetizers, there were lot of interesting things to work up our appetite. In the starters platter that was served to us, I liked the Paneer Palak Kabab and Khasta Mutter Roll. The portions were just perfect to get your appetite working to await a Royal feast!

Hilton Bangalore inside Embassy Golf Links Tech Park near Domlur in Bengaluru has just been open over 6 months now but has already captured the hearts of Bangaloreans with their sprawling premises, interesting food combinations and impeccable service! Recently we were invited to try out the Doughnuts and Milk promotion at Re:cess the 24 hours coffee shop. It’s great to know that Doughnuts and Milk promotion has been extended till Sunday 23rd of November 2014!

We were treated to some wonderful doughnuts like the Doctor’s Doughnut in the following picture – I loved the presentation for the same! This is a pure Chocolate doughnut which is made in the shape of a sick patient lying on hospital bed. The Chocolate doughnut is giving a syringe shot of Cointreau – an orange liqueur. This was complimented with a couple of sweet tablets and syrups served in test tubes. This was the highlight of evening for me!

2 years since I was first invited to Asian Grill festival at Shiro in 2012, I was invited again recently to Asian Grill Festival Redux at Shiro Bengaluru. One of our favorite Chefs from Bengaluru, Chef Priyank Chouhan hosted us for a lovely lunch on a Saturday afternoon on the open air terrace of Shiro at UB City, Bengaluru. As most of you know, Chef Priyank Singh Chouhan is the Area Kitchen Manager for Shiro, Trader Vics & Mai Tai lounge. He has been associated with JSM Corporation Private Ltd. for past 4 years. He is one of the most cheerful and talented chefs in the country!

The award winning Asian restaurant, Shiro offers delectable oriental delicacies and fabulous cocktails, coupled with elegance and chic of the Zen-inspired interiors presenting a memorable dining experience.You have a choice of teppanyaki tables or the lush outdoor terrace area where you can raise a toast to fine wine from around the world, food and music. We mainly stayed in the lush outdoor terrace area where we sampled some fine fare from the Asian Grill festival menu. Asian Grill Festival is on from 12th November to 13th December 2014.

Loft 38 lounge which boasts of continental and Asian cuisine recently launched it’s TDH menu which is a menu where multi-course meals with few choices are charged at a fixed total price. We were invited to review the TDH menu on a lazy Sunday afternoon and realized that it’s a perfect fit for any corporate lunches during the week!

We started out with an assortment of cocktails and mocktails which Loft 38 is famous for. The bartender made some amazing Mojitos and Iced Teas. We were told that we could upgrade to these mocktails like Virgin Mojito (Orange & Mint Mojito, Strawberry Mojito) or a flavored ice tea (lemon, peach, green apple) for an additional price of just Rs.99 only as the 3 course menu is fixed at Rs.499 and 4 course menu is fixed at Rs.599.

In starters, I liked Crispy Calamari. This was crumb fried spicy calamari with duet of Mayonnaise. I really liked it’s crunchiness and felt that it didn’t have strong smell to it which can offset some new folks who want to try it out.

One of the leading hotel chains of the world, Hyatt introduced the Hyatt Culinary Challenge 2014 in India with an amazing launch at Hyatt Bengaluru. This was a unique Initiative from Hyatt Hotels in India and their NGO partners – the SMILE Foundation which gels together culinary challenges and corporate social responsibility.

To emphasize Hyatt’ss focus on its rich culinary heritage, Hyatt Hotels in India has introduced the Hyatt Culinary Challenge 2014 “people cooking for people”. The challenge is slated to become an annual event, with the inaugural season which commenced on 31st October 2014 at Hyatt Bangalore.

Barbeque Nation, one of the most successful casual dining restaurant chains in India, recently partnered with UK’s Curry King Pat Chapman for a whole new Barbeque experience during Festive October month across the country of India. Pat Chapman’s effervescent 14 new marinades got introduced across the country and marked the entry of a completely new genre of barbequed food.

Patrick Lawrence Chapman, who amongst other numerous titles, has been called ‘The Ambassador of Indian Food’ and the ‘Curry Leader’ by renowned food reviewers in Britain, has also been credited by Daily Mail for ‘Baltifying Britain’ for his bestseller cookbook – the first among 36 recipe books penned down by him with cumulative sales topping 1.5 million copies. Pat was a regular guest chef on the QE2, the leading luxury liner, for many seasons, and the Hilton and the Taj. Such is his understanding of the nuances of spices that he has been called upon by the Government of India in Kerala, to lecture on spices!

We got a wonderful opportunity to meet and interact with Pat Chapman and discuss about the balti cuisine in Britain and my trip to Great Britain for food blogging.

JW Marriott on Vittal Mallya Road in Bangalore has been one of the pioneering culinary destinations in the city since it opened just over a year ago.

Heading the culinary extravaganaza at the JW Marriott is Chef Surjan Singh popularly known as Chef Jolly who is the director of Food and Beverage at JW Marriott Bengaluru. He is a celebrity chef who has come on many episodes of Master Chef India!

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