Saturday, September 29, 2012

United Flavours of India - 40 Day Journey at the Lalit Ashok Bangalore

We craved for Punjabi Food with the non vegetarian dishes and rotiyaan, the 24/7 multi cuisine restaurant at the Lalit Ashok made our bellies delight.

L-R- Chef K.P Singh, Bhuni Hui Chaatein Kheema de Naal,Meat Waale Chaawal,Kheeme Koyal ke Masala

  Chef K.P Singh brings to you robust and rich flavors from Punjab all present at the buffet for the next 40 days. I had a long chat with Chef K.P Singh and learnt that he had the opportunity to spend a good one month in the villages of Amritsar to learn the cuisine, to learn the way the Punjabis make their food at home, or at the Dhabas "Food to the Punjabis is important, it is translated as brotherhood, togetherness and happiness", Chef KP recalls in his expedition at Punjab. Keeping that in mind he has wanted to bring forth those experiences and tastes for the event at the Lalit Ashok all this month.
I asked Chef for his recommended options to try in the buffet, so for starters I tried the Stuffed Gajjar Ka Parathas with Kheeme Koyal ke Masala, a whole quail cooked in Mutton Kheeme along with some spices,rendered down in tomato and onions based gravy cooked over a prolonged period for the burst of flavors. Next up we tried the Bhuni Hui Chaatein Kheema de Naal, which are mutton chops cooked in a spicy and robust masala, with the tender meat simply coming off the bone.

Punjabi Kadhi Pakoda
The Meat Waale Chaawal is also subtle and flavorful with the soft Punjabi Kadhi Pakodas which I strongly reccommend. One cannot miss a meal with the ubiquitous Sarson Ka Saag and Roti with some Gurr and Safed Makhan and of course the Dal Makhani, Paneer Wale Chole with Puri. To end the lunch I tried the Urad dal ka Halwa and  Malpua soaked in sugar syrup which are heavenly.

Ural Dal di Pinni
By the end of the whole ordeal I was overloaded, but happy! All the reason to go back and try some more of the upcoming culinary dishes from the Bundelkhand Jugalbandi which is the Khajuraho Cusine ( 21st to 30 Oct ) and the Shaahi Mewad the Rajasthani Cuisine (11th Oct to 20th Oct). All this only at the Lalit Ashok till the 30th of Oct at the 24/7 Restaurant.

24/7 Multi Cuisine Restaurant

The Lalit Ashok, Kumara Krupa High Grounds, Bangalore - 560001

Tel: 080-30527777

Valet Parking Available 

Thursday, September 20, 2012

Celebrate Oktoberfest 2012 at the Sheraton Bangalore Hotel

It's the 12th year of the Oktoberfest making way to Bangalore. Sheraton Bangalore Hotel opens the season at their Multi Cuisine All Day Dining Restaurant Feast in all its festivity. The place is all set with the blue and white checkered flags, the pretzels and German ginger hearts hanging and of course the food.


The Exective Chef Bela Reick walked me through the menu and the buffet starts with a assortment of breads to be tried with the authentic Obatzda Cheese dip. Then comes in the salad section wtih some bavarian delights such as the Munich style Sausage salad with cheese,  Pasta Salad with Peas and Cooked Ham. A must try is the Mini German Meat Patties with some hot mustard, two kinds of Potato salads, a pickled Cucumber and Dill salad and also a Tomato Salad. Moving onto the soups the famous Sweet and Sour Lentil Soup with Sausages and the Potato and Leek Soup with  croutons is a warmer. 
Pretzels, Salads, Obatzda Cheese Dip and the Meat Patty

The mains are the main attractions which are a delicately soft Braised Confit of Duck with a Marjorman sauce, Crunchy Schnitzel with some Lemon, Juicy Sauerkraut with Red Cabbage, the Bratwurst with some Mustard, a delicious Meatloaf with Boiled Egg and Creamy Sauce, and the Baked Cheese with some Cranberry Compote and some delicately soft Potato Dumpling with Buttered Breadcrumbs.
Braised Confit of Duck with Marjoram Sauce

There is a different menu for each day so be rest assured that your not going to leave the place half empty or half full, but for certain happy on the belly. There is always a happy ending to a meal,so end it nice and sweet, indulge in some German goodies such as the Crumble Cake, Bavarian Mousse, Strudle with the vanilla Sauce and a Black Forrest Cake, Freshly Baked Waffles with compote or vanilla sauce.

Waffles with Vanilla Sauce

Bavarian Mousse

The Oktoberfest is on till the 23rd of September, so be sure to revel in some of the festivity.The Dinner buffet is priced at INR1495 plus taxes with unlimited beer and the Lunch Buffet without alcohol at INR995 plus taxes. I would highly recommend going for the dinner because the mood sets in for celebration with the live music and the general ambiance and of course good company if your going with one. So get going while it lasts at the Feast, Sheraton Bangalore.

Potato Dumpling with Buttered Breadcrumbs
Timings: Lunch - 12:00 noon - 15:30hrs
Dinner - 18:30hrs - 23:30 hrs

Sheraton Bangalore at Brigade Gateway
26/1 Dr. Rajkumar Raod, Malleshwaram - Rajajinagar
Tel: 080- 42521000

Valet Parking Available

Monday, September 10, 2012

Reunion Loaf Cake ~Marbled Chocolate and Vanilla Loaf

This attractive reunion of the chocolate and the vanilla cake mixture tastes as impressive as it looks. Give this a try!

Self Rising Flour - 2cups
Butter - 115gms or 1 stick, softened
Salt - just a pinch
Baking Powder - 1tsp
Caster Sugar - 1/2 cup
Eggs - 2, large ones
Plain Chocolate - 175gms
Coffee granules - 1/2tsp dissolved in 1 tsp of hot water
Cream - 1/2cup
Sour Cream - 3 1/2tbsp
Vanilla Bean Extract  or Bean Paste - 1tsp

In a large mixing bowl, sift the flour, baking powder, salt and set aside. In a separate bowl, beat the sugar and the butter together until light and creamy. Add in the eggs one by one and beat after each addition. Break the chocolate into small pieces into a bowl and melt over a pot of simmering water or in the microwave. Mix in the coffee and about 60ml of the cream and set aside. In a separate bowl mix in the sour cream and remaining cream. Alternating between the flour and cream mixture, fold into the creamed egg mixture until fully combined. Halve the mixture into two and into one mixture add the chocolate coffee mixture until evenly colored. Into the other half add the vanilla flavoring. Lightly grease and flour a 3pint french loaf tin. Layer the vanilla and chocolate cake mixtures in rounded tablespoonfuls alternating the colors into the tin keeping in mind you are trying to create a marbled effect. Bake in a preheated oven for about 50 minutes at 180C.Once baked, leave to cool slightly, before releasing the the cake from the sides of the tin. Lift the cake cake onto a wire rack to cool completely. Serve cold cut into slices.

Wednesday, September 5, 2012

Norwegian Cinnamon Buns

If you think the climate is to be grateful for, then baking a batch of these Cinnamon Buns should do some good for tea or those chilly evenings with your cup of tea. My parents were with me for about four days in Bangalore before they returned to Kuwait. Keeping in mind that they don't indulge in too much of sweet I baked this tear apart buns.

[Recipe Source - How to be a Domestic Goddess by Nigella Lawson, Pg322]
Flour - 600gms
Sugar - 100gms
Salt - 1/2tsp
Fresh Yeast - 45gms
Butter - 100gms
Milk - 400ml
Eggs - 2
For the Filling
Soft Butter - 150gms
Demerara Sugar - 150gms
Cinnamon Powder - 1 1/2tsp
Egg - 1 beaten to glaze

Into a food processor, combine the flour, sugar, salt and yeast. Melt the butter and whisk it into the milk and eggs and slowly in a steady stream mix it into the flour mixture. Mix till the dough comes together  till soft and springy. Take out the dough from the processor and knead into a ball. Place it into a well oiled bowl and cover with cling film. Leave to rise for about 45minutes.
Take one third of the dough and roll out to fit your tin. Then roll our the rest of the dough, aim to get a rectangle of about 50cm x 25cm.
In another small bowl, mix the butter, demerara sugar and cinnamon powder to a creamy mixture. Spread this mixture onto the rectangle dough. Roll the dough up from the longest side until you have a giant sausage. Cut the roll into 2cm slices, which should make about 20 rounds.Sit the rounds on top of the dough in the tin. Ensure the swirly side is up. Don't worry if they don't fit snuggly into the tin. Brush the tops with the beaten egg and allow to rise for about 15 minutes to get duly and puffy. Bake in a preheated oven for about 25-30 minutes at 180 C. Bake till they are golden brown. Also don't fret about the buns getting catchy in places. Remove them from the tin and allow to cool or a parchment paper. Allow the people to tear them off to eat.

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