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March 2015

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Recently I was invited to the “Too Maach!” Bengali Food Festival at the hub of great food in Whitefield, Bangalore – Four Points by Sheraton Bengaluru. As I’m a lover of Bengali food, I grabbed this opportunity to be one of the select few to try out the delicacies!

The decor was excellent and reminded me of the hospitality of the East Indian folks specially Bengalis and Oriyas. The hospitality of Four Points by Sheraton Whitefield Bengaluru is also very good which adds to the flavor of the entire event!

We started with a Panipuri (or Puchka in Bengali) making and eating competition which was a huge hit with all the bloggers. Everyone loved making their own Puchkas and then having it at one go! It was a welcome break for bloggers who generally are bored at sit down reviews!

One of my favorite restaurants of all time, Shiro had a Vietnamese pop-up kitchen from 23rd March on wards. Some of Vietnam’s most renowned culinary offerings were on offer there.

I started with a refreshing Vietnamese cocktail called “Pearl of the orient” which is a luxurious concoction of blood orange, fresh giner, campari, sake and basil. It was perfect for a sunny afternoon. I enjoyed this drink very much.

One of the most interesting appetizers was the Summer Rolls which are rice paper rolled with chicken & prawn or vegetables. This was served with tangy peanut sauce which was a perfect accompaniment.

On the eve of Ugadi on 21st March, the 100 Feet BBQ Lounge in De-Oriell Hotel at Koramangala ushered in Ugadi, the Karnataka New Year in a delightfully unique way on 20th March 2015. Possibly the first restaurant to celebrate the festival with the concept of fusion and cross-cultural entertainment, patrons had some unique offerings in store for them at the 100 Feet BBQ Lounge.

Beginning with the décor of the restaurant, traditional torans of mango leaves were set up around the seating and buffet areas to bring in the feel of the festive day. One of the highlights of the entertainment for the evening was a fusion of two dance forms – Salsa and Yakshagana. This was performed by a two artistes, one for each dance style / two-dancer groups for each dance style. The idea behind showcasing these two dance forms on a single platform was to show how each form, with its heavy make-up and costumes can still hold its own on an international cultural platform. This was followed by live song performance by noted Kannada playback singer Inchara Rao and Prajwal Pai. The songs were a mix of classic Kannada and Hindi classics.

Magnum ice creams recently launched its fourth variant, Magnum Choco Cappuccino. Made from a divine combination of coffee & chocolate, Magnum Choco-Cappuccino is made up of creamy vanilla ice cream, infused with swirls of smooth cappuccino sauce covered in thick cracking Belgian chocolate coated with sweet crunchy pieces that deliver a distinctive ‘crack’ with every bite. We were privileged to be a part of the Bloggers table recently at the launch at JW Marriott Bengaluru.

For the launch party, Magnum brought together the World Masters – Janice Wong, Asia’s best pastry chef & the culinary expert on all things sweet with Fritz Storm, World Barista Champion & a well-known authority on coffee, to create a decadent experience for dessert aficionados. The Masters helped enthusiasts discover different interesting pairings with Coffee & Chocolate, while explaining what makes these pairings work. Magnum Choco-Cappuccino was introduced while the masters spoke about the ultimate pairing of Chocolate & Coffee.

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