Monday, February 28, 2011

Oyster Bay - Restaurant and Food Review

Oyster Bay, a brand new Seafood Restaurant conveniently located on the busy Jyothi Nivas College Road, cannot be missed. Oyster bay tags out to seafood lovers and to vegetarians "equally". A big THANK YOU to Dimna from the PRHUB for having arranged the afternoon lunch, and made it possible.

Amuse Bouche

Who were my fellow blogger's who joined in for the afternoon Madhuri from Cook Curry Nook, Geetha and her husband Prakash from Fragrant Kitchen and Shubhada from Shubhada 1,2,3's It was the first time for me  with respect to a blogger's meet, taste testing and reviewing a restaurant. Was it worth it? Of course it is when a group of women who just simply got fired away like long lost friends catching up over good food - Cooked specially by Chef Thomson.
Chef Thomsun
Since I was the first to reach I had the privilege of having a nice chat with Mr.Philip the Managing Director of Penver Products which is one of the top 5 exporters of Seafood from Kerala. He is re-known in the Seafood Industry, with over 20 years of experience. And now Philips has decided to utilize Penver’s core strengths of sourcing world class food processing expertise, by setting up Seafood restaurants in the fast casual format of which Oysterbay is his first christened. The idea is to delight the Indian palate within inlands to a variety of global seafood dishes, with an Indian twist to it. The restaurant done in colours of white and grey, with the ceilings overcast with bright blue canopies, comes with a European hint. The restaurant is spaced out into a lounge and dining area. which came a buzz with the islands of families seated enjoying a gala spread of the buffet. The buffet consists of a spread of 2 Seafood grill, 3 Non-vegetarian dishes, 4 Vegetarian dishes, a salad bar and a dessert station with 4 choices, of which rested a Chocolate Fountain, all for a price of Rs.255 per head excluding taxes. We stepped away from the usual buffet counter style lunch and opted to try out the chef's recommendations.
My refreshing Orange blossom along with an Amuse bouche appeared in front of me. We tried the first entrĂ©e of our meal proper with a soup, my eyes fixed onto the Lobster Cappuccino in the menu - which I found a delight with the lobster pleasantly done justice to with a soul warming balance of flavor. A bemusing appeal of a soup served in a coffee cup, not to forget the foam effect too. Then came the nibbles with Tahini Scented Grilled Lebanese Prawns, Oyster Otang Otang which is oyster cooked in spices, wrapped in a banana leaf and grilled. And then came Spiced Pesto Tentacles - which is squid tentacles combined with a hot pesto sauce, all scored full marks.

Top L-R: Lobster Cappuccino,
Bottom L-R: Grilled Prawns, 
Oyster Otang Otang, Spiced Pesto Tentacles
Being a non-vegetarian has its advantages, because you get to try the vegetarian dishes too, of which I enjoyed the Cajun Aloo Tikki - An Indo Carribean delight topped with  a Cajun flavored raita. All the starters have a free accompaniment of choice of any one - harabhara kabab, potato wedges, french fries or steamed vegetables, mini pizza paratha which is a like a meal by itself. I was already quite full from the appetizing en trees. Yet I had to order the signature dish Jewels of the Sea, an association of grilled squid tubes, prawns, mussels, clams and cuttlefish served with crab claws and slow roast garlic in white wine. The portions were generous but to me required bit more moisture from the wine.

Jewels of the Sea

To round of the lunch on a sweet note, there came the dessert platter - A Missippi Mud pie, portions of Bebinca, Coconut MousseTiramisu, Blueberry Cheesecake, Litchie Bavarian, the Winner Walnut Chocolate Brownie with chocolate sauce, not to forget a glorious Chocolate fountain to indulge in further. What took to a couple of more bites are the Palada Payasam and the Coconut Mousse a definite must try for those wanting a delicate hint of coconut. And with almost two hours after we had started, our meal drew to a close. Though some of the dishes may sound intimidating, the service is handled by exceptional service with dignified enthusiasm.



My verdict: Go if want to try out seafood in its options, a MUST TRY of their soups and entree's, needs wee bit more work on some of their dishes...

Oysterbay  Ground Floor, Cygnus Chambers, Adjacent to Bhima Jewelers, Jyothi Nivas College Road, Koramnagla, Bangalore 560095. Tel: +91 80 4209 0000

Working Hours: Lunch: 12 noon to 3 PM, Happy Hours: 3 PM to 7 PM, Dinner: 7 PM to 11 PM

Basement Parking Available

Wednesday, February 23, 2011

Cherry Cupcakes with Ricotta Frosting

One more box of ricotta nestled away in my fridge, leftover of the Lemon Ricotta I had made, before any foul smell emanated from the container, with the date of expiry fast approaching. I knew I had to act fast, like now....fished out for some books. And I remember in the book Divya sent me, had a recipe with Ricotta. My end result, visually massacred cupcakes, because I filled my cupcake case with too much batter, but taste wise it was a bang on!

Recipe Source: 1 Mix, 50Cakes
Ingredients:
Flour - 175gms
Glace Cherries - 70gms chopped
Baking Powder - 1tbsp
Cornflour - 1tbsp
Unsalted Butter - 175gms
Caster Sugar - 175gms
Eggs - 3 Beaten
Vanilla Extract - 1tsp
Glace Cherries halved to decorate - 14
Frosting
Ricotta Cheese
Icing suagr - 70gms
Vanilla Extract - 1/2tsp

Preheat the oven to 190C. Place 28 paper cases into bun tins or out double layer paper cases onto baking trays. Stir in a tablespoon of the flour onto the chopped glaced cherries.Sift the remaining flour with the baking powder and cornflour into a large bowl, and add the caster sugar, butter, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in the glace cherry and flour mixture. Divide the mixture between the paper cases. Bake in the preheated oven for 15-20minutes, or until risen, firm and golden brown Transfer the cupcakes to a wire rack to cool. For the frosting, mix the ricotta with the icing sugar and vanilla extract, then spoon little on each cupcake. Top each cupcake with half a glace cherry.


Friday, February 18, 2011

Banana and Cranberry Loaf

Cranberries from S'pore a pack specially sent in by Lesa, two about to rot bananas and the usual ingredients is all you need for this super, ultra moist loaf. It's simply easy to bake........

A big thank you to Binu, for wanting to click some pictures for me, and a big mention of another dear friend Chintu, for baby sitting my active little brat during the photo shoot.


Ingredients:
Self rising flour - 1 1/4cups
Brown sugar - 3/4cup
Baking powder - 1/2tsp
Bananas - 2 mashed
Chopped candied peel - 1/3cup [i used a mix of orange marmalade and pineapple preserve]
Mixed nuts - 2tbs
Orange juice - 5-6tbs
Dried Cranberries - 1/4cup
Eggs - 2 lightly beaten
Sunflower oil - 2/3cup
Grated rind of one orange
Icing Sugar - 3/4cup sifted

Preheat the oven to 180C. Grease a 900gms loaf pan with butter and line the base with parchment paper. Sift the flour and baking powder into a mixing bowl. Stir in sugar, bananas, chopped candied peel, nuts and cranberries. Stir in the orange juice, eggs and oil together until thoroughly blended. Add the mixture to the dry ingredients and mix well. Pour the mixture into the prepared pan and level the surface with a spatula. Bake in a preheated oven for about 1 hour, until firm to touch or until the skewer comes out clean. Turn out onto a wire rack and let it cool completely.
Mix the icing sugar with a little water and drizzle the frosting over the loaf. Sprinkle orange rind over the top. Let the frosting set before serving into slices.



Sending this in for the Cooking with Fruits Event hosted by Taste Buds.


Friday, February 11, 2011

Carrot Cake You'll Crave

It's a carrot cake with a cream cheese frosting for my Bible Study fellowship aunties. I go to a bible study once a week. All my members are aunties who have aged with grace. They are women, who have experienced life. You look at them and their faces radiate with the happiness of standing through whatever life had to offer them. They are a group of women who to me have stood through the tests of time and conquered it all in their personal lives.



Ingredients:
Eggs - 2
Molasses - 3/4cup
Grated carrots - 1 1/3cups generous amount
Plain flour - 2cups
Baking soda - 1tsp
Ground cinnamon - 2tsp
Ground ginger - 1/4tsp
Grated nutmeg - 1/4tsp
Walnuts - 1cup roughly chopped
Sunflower oil - 1cup

Topping
Cream cheese - 1/2cup
Butter - 4tbs
Icing sugar - 3/4cup

Preheat the oven to 180C.Grease a 9inch square pan/ bundt pan/ ring mould  with butter and line with parchment paper. In a mixing bowl, beat the eggs until well blended. Add the sugar and oil. Mix well. Add the grated carrots. Sift in the flour, baking soda, and spices, then add the walnuts. Mix everything until well incorporated. Pour the mixture into the prepared cake pan and bake till the center is nicely risen and from to touch. Remove from the oven and let it cool in the pan until just warm and then turn out onto wire rack to cool completely.
To make the topping, put all the ingredients into a mixing bowl and beat together until really smooth. When the cake is completely cool, spread the topping and smooth with a fork and leave to firm a bit before cutting into 16 portions. I was reserved with my frosting owing to the crowd I was serving. I didn't want my ladies indulging into too much sweetness. Thus using a spoon simply flicked the frosting making it look like a drizzle and left it to firm. Store in an airtight container in a cool place up to a week.



I'm sending this across as my entry for Priya's event.

Monday, February 7, 2011

A Sweet Punch~Currant Slices with Spiced Apple Syrup

This cake chosen by the Sweet punch team, turned out to be a real treat indeed. The only thing I didn't have was a rectangular tray, which is something I'm definitely going to buy. But served in slices or wedges the cake is worth a try!!


Ingredients:
Currants - 175gms
Cinnamon Stick - 1
Apple juice - 300ml
Plain white flour - 175gms
Baking powder - 2tsp
Unsalted butter - 175gms
Caster Sugar - 175gms
Eggs - 3 beaten
Vanilla extract - 1tsp

Place the currants, cinnamon stick and apple juice in a saucepan and bring to the boil. Remove from the heat and leave to stand for several hours or overnight. Drain the currants thoroughly, pressing the juices through a sieve, reserving the juices and cinnamon stick. Set aside the currants. Preheat the oven to180C. Grease and line a 12x9 inch rectangular tray-bake tin. Sift the flour, baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until mixture is smooth. Stir in half the reserved currants into the mixture and spoon into the prepared tin. Spread the remaining currants over the top. Bake in the oven for 30-35minutes or until firm and golden brown. Meanwhile, boil the reserved the juices and cinnamon stick rapidly and reduce by about half, until syrupy. Discard the cinnamon stick. Cut the cake into slices and serve warm with hot syrup spooned over.

Wednesday, February 2, 2011

Chicken Satay Sandwich for the Quick Breakfast!

Left over dinner of yesterday was Chicken satay. I always get up late, in spite of the alarm ringing, I turn it on snooze and cozily snooze till there's an hour left for everything to get done. The next you know, I'm worked up and already tearing my hair apart. I wish I could get up earlier everyday - "still remains one till date..." Never the less, I quickly got the chicken and the peanut sauce from the fridge, warmed it up and put it between two slices of bread. It pretty much worked fine with me to go along with my cup of 'tangerine tea' - courtesy teena who got me, quarter of a bag of dried tangerines from Mongolia.




Ingredients:
Chicken Breats - 750gms
Brown sugar - 2tsp
Lemon juice - tsp
Grated garlic - 1tsp
Grated fresh ginger - 1tsp
Salt to taste

Satay Sauce
Crunchy peanut butter - 4tbs
Soy Sauce - 1tbs
Honey - 1tbs
Grated ginger - 1tsp
Grated garlic - 1tsp
Onion - 1 small chopped

Using a sharp knife, cut the chicken into cubes and marinate the chicken with brown sugar, lime juice, grated ginger and garlic. Season the chicken with salt. Stash into the refrigerator for about half hour to one hour. Skewer the chicken using the wooden skwers. Onto a hot pan, drizzle in some olive oil/ any vegetable oil and griddle the chicken. Pour some of the excess marinade on the chicken and cook till the chicken is done on both sides.
In the meantime into a small pan saute the onion till translucent. Then add in the grated ginger and garlic and continue to saute. Then add in the soy sauce, peanut butter, honey and about 4-5tbs of water to loosen the peanut butter and make it a thick sauce like consistency. Once done, remove and serve the sauce immediately with the griddled chicken. The dish will serve as a good appetizer or starter.
For the sandwich: Left over chicken breasts need to be taken off the skewer and chopped up roughly. Into the frying pan, drizzle in some oil. Mix in the chopped up chicken and leftover satay sauce and combine well over low heat. Place the filling between freshly toasted bread and enjoy for breakfast.
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