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.

Rotiyaan

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 

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.

Bratwurst

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

Bangalore-560055

Tel: 080- 42521000

Valet Parking Available

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!

Ingredients:
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.

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]
Ingredients: 
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.

Stuffed Buns for Tea

If your in the mood to bake then bake these little stuffed beauties, they not only make a good snack for the tea and if your like me and constantly watching what you eat, this could be your meal too! These are easy to make so get messy with the flour and bake them! I used the recipe from Maria Jose for the bread.

Ingredients: 
Flour - 2 cups and 1cup (if required)
Egg - 1, beaten
Warm Milk - 1/2 cup
Oil - 1/2 cup
Warm Water - 2tbs
Yeast - 1tbs
Sugar - 1/4 cup
White Sesame Seeds to sprinkle

For the filling:
Minced Beef - 100gms
Carrot - 1 large, peeled and grated
Peas - 50gms
Onion - 1 medium, finely chopped
Garlic - 3 pods, finely chopped
Basil - 4 fresh leaves
Salt and Pepper to taste

Into a small bowl, dissolve the yeast along with the warm water. Keep the mixture aside for about 15 minutes. Into a another bowl, mix the yeast mixture along with the oil, milk and sugar. Tip in the 2 cups of  flour into the food processor and slowly and steadily through the feed, pour in the oil and milk yeast mixture till the dough comes together. If your not using the food processor, into a bowl add the flour and make a well in the center. Slowly add the oil and milk yeast mixture little by little till a soft dough is formed. Use more flour if required to make it nice and soft. Once the dough is formed, take it out from the food processor, place the dough into a oiled bowl covered with cling wrap in a warm place for about 2 to 3 hours.  Check to see if the dough has risen. Punch down the dough and turn it out onto a floured flat surface. Divide the dough into 8 small portions. Roll out the each portion using your hands like a flat disc, place a tablespoon of the filling and seal the edges. Turn the bun onto the other side with the sealed position coming down and then smoothen the top side to form a nice bun. Repeat with the 7 portions. Allow them to rest for about 15minutes on a greased tray. Once the buns are ready, brush the tops with the beaten egg and sprinkle in the white sesame seeds. Bake them in a preheated oven for about 15-18minutes at 160 C till they are nice and brown.

To cook the filling:
Into a frying pan, pour in some oil. Saute the garlic and then the onions till soft. Tip in the minced beef and saute till brown. Then add in the peas and grated carrot and continue to cook till done. Roughly tear up the basil leaves and quickly mix in when just about to take the pan off the flame. Season with salt and pepper.

Banana Blueberry Mascarpone Ice Cream

Elijah loves to cook! Well of course he is my trusted aid most times, and this time around he insisted he wanted to try one on his own, of course I didn't let the 5 year have his way. This is something we saw Kate demonstrate in the I can Cook Series seen on CBeebies and the last weekend we got this in the freezer for our little treat!

Ingredients:
Mascarpone Cheese - 125gms
Icing Sugar - 6tbs
Banana - 1, very ripe
Fresh Blueberries - 12 (we used the dried ones)
Lemon - 1, cut into halves

Squeeze as much as juice from the lemons into a bowl, to it add the mascarpone cheese. Add in the icing sugar and give the mixture a good mix. Tip in the blueberries and the gently mix in. Onto a board or mat, mash the banana using a fork. Add the mashed banana to the cheese mixture and mix well. Transfer the mixture into a freezer proof container with a fitted lid. Place int eh freezer for about 2-3 hours. Have the ice cream with wafer biscuits for an extra crunch. Ensure the ice cream is consumed in 2 days.

Amazing Thailand~ Thai Food Fest at Sheraton Hotel Brigade Gateway Bangalore

With the Bangalore skies overcast with the chill in the air its warm food that beckons the tummy. The Amazing Thailand - Thai Festival comes at no better than time than this to scintillate your palates this season. And before you sit down to have your meals, as a part of the fest we (my husband and myself)
got pampered to a 10 minute Thai head and neck massage , especially after a rush in traffic; which was so required.

Chef Sumet - T Rex

Chef Sumet  or T REX (meaning little boy in Thai) brings to you his finest and some authentic style Thai food to you on request. The Thai food is essentially known to have the four main seasoning which is salty, sweet, spicy and sour. The dishes that were brought had every element being in it. We were definitely wooed by his two main dishes that were Pad Thai, which comes packaged in an omelette. The Pad Thai was stir fried with prawns in a fish sauce, wrapped in a delicate omelette and topped with some fresh crunchy bean sprouts and served along with the condiments of chili flakes, sugar, crushed peanuts and lime. 

Pad Thai

The looks of the Pad Thai itself make you salivate. Next up the Chef treated us to another one of his live creations which was the Pad Kra Prao topped with the Kai Khai Dao, a chicken stri fry with basil leaves served with rice and a thai style fried egg. To describe the dish I would say - Sumptuous .The Buffet holds store some other fantastic dishes such as the Keany Curry Pla which is a Yellow Fish Curry and Keang Pad Je which is a Spicy Red Vegetable Curry in the Mains.

Pad Kra Prao

There is the soups sections which offers two really hot and spicy options such as Seafood Galangal Soup and a Thai Hot and Sour Soup. Not to mention there is a live station where the guests can meet their craving of meat or seafood along with their noodles. For Dessert there was the Warm Sago and Corn Kernals in a sweet coconut milk which I found a tad too sweet. Never the less to bring down that sweetness you need a bite of the Khanom Mo Kaeng which is Mung Bean Custard topped with savory fried onions. 

Mung Bean Custard with Fried Onions

The subtleness of this custard and the savoriness of the fried onions just brings about a perfect harmony. A perfect ending to a good meal. What I liked about the dish was that what seemed like a garnish is so vital and elemental to the custard. So get going to a feisty cuisine at the Feast Sheraton Bangalore located at Brigade Gateway for a Lunch Buffet priced at INR995 or for Dinner Buffet at INR1145 exclusive of taxes respectively until 26th July, 2012. So hurry while the festivity lasts!

A special mention for Akhil the Restaurant Manager at Sheraton, Praveen and Nithya of Sales at Sheraton Bangalore, the most patient the waiter Manish for having hosted us.

Sago in Thai Coconut Milk

Sheraton Bangalore at Brigade Gateway
26/1 Dr. Rajkumar Raod, Malleshwaram - Rajajinagar
Bangalore-560055

Tel: 080- 42521000

Valet Parking Available

Chakkakuru Mezhukuperrutti~Stir Fried Jack Fruit Seeds

This is one dish my mom's elder sister is a pro at! I love the way Remaniammama makes her chakkakuru mezhukkuperruti. I have eaten her dish way too many times, for sure I love the way she does it because there is alot more love added when she does it for us!

Ingredients:

Jack fruit Seeds - 400gms

Turmeric Powder - 1/4 tsp

Chili Powder - 1/2 tsp

Garlic - 8 pods, chopped finely

Coconut Slivers (Thengakothu) - 1/4cup

Water - 1/4cup

Salt to taste

Peel the white outer cover off the jack fruit seeds. Then soak them in water for about 2 hours and then remove the brown layer. Alternatively the seeds could be pressure cooked in water and salt for a speedy process. Once the brown layer is off, cut them lengthwise. Into a pan, pour some oil and tip in the garlic and saute for a minute. Add in the jack fruit seeds, along with the turmeric, chili powder,coconut slivers and salt if not added.Saute for about 4-5 minutes on medium heat. Add about a quarter cup water. Cover and cook till the seeds are al-dente. Once the water is evaporated, fry the seeds till they are slightly crispy. Check for seasoning and add more salt if required.

White Chocolate Cheesecake with Cherry Sauce

No use of gelatin and the cheesecake is easy to set. My favorite recipe book which is the Delicious Wicked Desserts and this one I vote as simply creamy and delightful!

Ingredients:
White Chocolate - 150gms, broken up
Mascarpone Cheese - 250gms
Whipping Cream - 142ml
For the Cherry Sauce
Arrowroot - 1 tbs
Creme De Casis - 150ml (I used Cherry Brandy instead)
Grated Zest and Juice of 1 Orange
Whole Cherries - 500gms, stalks removed
For the Base
Chocolate Digestive Biscuits - 225gms, crushed
Butter - 50gms, melted and warm

Brush the insides of a 450gm loaf tin with water and then line with cling film. Melt the chocolate into a heat prrof bowl, over a pot of simmering water. Take it off and then stir till smooth and leave to cool slightly. Into a separate bowl beat the mascarpone cheese and and fold in the cream. Spoon into the tin and level it slight. Place in the refrigerator to firm about an hour.Meanwhile proceed to make the biscuit base, mix the crushed biscuits with the butter and spoon the mixture over the firm cheesecake mixture and press lightly to level. Place in the refrigerator to firm up for 4 hours or until set. To make the cherry sauce, measure out 100ml of water and mix in 1 tablespoon of the arrowroot powder to make a paste. Bring the remaining water to boil in a pan with the brandy or casis, orange zest, juice. Stir in the paste and simmer till clear and thick. Add in the cherries and simmer for about 3minutes.Allow to cool. To serve. invert the cheesecake over a plate and slice into 8 slices and serve with the cherry sauce.

Fig Tart with Pistachio Crumble

The Masterchef series this season is absolutely fantastic. What I look forward to are the episodes on the masterclass. So in one of the episodes, Gary Mehigan demonstrated this fantastic and beautiful tart. I was mesmerized by the whole thing and decided 'am gonna give this a go! So I went to Food Hall located at No.1 MG Road, which is a gourmet store and bought everything I needed for this tart.  I tell you this tart could be wickedly addictive!!!

Ingredients:

Pistachio paste

Peeled Pistachios - 125gms

Caster Sugar - 62gms

Glucose Syrup – 2-3tsp

Sweet Short Crust Pastry

Butter - 120gms

Icing Sugar - 30gms

Pinch of salt

Plain Flour - 240gms

Egg – 1

Egg Yolk - 1

Pistachio crumble

Peeled Pistachios - 1/3cup

Caster Sugar - 40gms

Plain Flour - 40gms

Chilled Butter - 30gms, chopped

Frangipane filling

Unsalted Butter - 120gms

Caster Sugar - 120gms

Eggs – 2

Egg Yolk - 1

Cornstarch - 2tbs

Almond Extract – 1tsp

Finely grated zest of 1 lemon

Ground Almonds - 120gms

Plain Flour - 40gms

Pistachio Paste - 2 tbs

Fresh Figs - 6, cut into 6 or 8 wedges each

Honey - 1/2cup (optional)

Preheat the oven to 160°C. For pastry, place butter, sugar and salt into a food processor and process until creamy. Add flour and process until coarse breadcrumbs. Add egg and yolk and process for 10 seconds or until the dough comes together to form a ball. Tip pastry onto a lightly floured bench and bring together with hands. Flatten gently into a flat rectangular shape and wrap in plastic film. Refrigerate for 20 minutes to rest.  Roll rested dough to 3mm thick and wrap loosely around a rolling pin. Gently roll over a 9 inch fluted round tart tin with a removable base and press pastry into tin, moulding pastry up the sides of the tin with your fingertips, fill in any cracks with excess dough. Remove any excess pastry with your thumb by pressing down along the edges of the tin. Refrigerate for 30 minutes. Place a sheet of baking paper into the chilled pastry in the tart tin, half-fill with baking beads or rice and bake for 12-15 minutes until edges are light golden. Remove weights and baking paper and bake for 5-10 minutes or until base is dry. Set aside.

For the Pistachio Crumble:

 For pistachio crumble, place pistachios in the chopper attachment of a stick blender and process to a meal. Add sugar and flour and process to combine, transfer to a bowl. Rub in butter with your fingers, leaving some small lumps of butter.  Line a baking tray with baking paper, tip crumble over tray and spread evenly. Bake for 5-7 minutes or until just golden. Set aside to cool.

For the Pistachio Paste:

For pistachio paste, process all the ingredients together until smooth and creamy. Add a little water if too dry to come together.

For the Franipane Filling:

For frangipane filling, whisk butter and sugar in an electric mixer until creamy. With the motor running, add eggs and egg yolk, one at a time, continuing to mix after each addition. Add almond liqueur, lemon zest, ground almonds, flour and pistachio paste and whisk until combined. Spoon almond mixture into tart shell until ¾ full. (Left over frangipane can be stored in an airtight container in the fridge for up to a week). Gently press in fig wedges, placing them at regular intervals along the tart. Bake for 30 minutes or until golden.  Remove tart from oven, brush with warm honey and leave to cool. Sprinkle the crumble generously over the tart and serve with clotted cream on the side.

An Easy Veal Biriyani

Easter has passed and a good time has gone by, and I just couldn't find the time to post this one on account of my health being really low in the recent past! Well, if not my friend constantly peppping me on my blog this post on the biriyani would have been lost. My cooking hardly involves any effort, I resolve to this time of cooking owing to many reasons, my child, my work, and other commitments. So when time beats you to the game, you got to beat time, yet I wouldn't like to compromise on the food that is being put on the table! So for this easter, as simple as it got was the Veal Biriyani and this is how it goes.....

Ingredients:
Veal Cubes - 500gms
Rice - 2 cups
Onions - 3, sliced finely
Green Chilies - 4, finely chopped
Ginger - 4 inch piece, julienned
Garlic - 8 to 10 cloves
Cloves - 5
Cardamom - 5
Peppercorns - 10
Cinnamon Sticks - 4, 2 inch pieces
Coriander Leaves - 1 bunch, finely chopped
Mint Leaves - 1 bunch, finely chopped
Tomato paste - 1 tablespoon
A pinch of Saffron soaked in 1 tablespoon of warm milk
Salt to taste
Fried Cashew nuts - 50 gms
Fried Raisins and Sultanas - 50gms
Fried Onions - 1 cup for garnish

Soak the rice in water, rinse well and drain. Cook the rice in salted water till soft and tender and keep aside.

In a pressure cooker, place the veal cubes along with some salt and pepper. Cook till the veal cubes are tender. Meanwhile into a pan, pour some oil, and splutter the whole spices - cardamon, cinnamon stick, cloves, peppercorns. Then saute the onions till evenly browned. Add in the garlic and ginger. Saute till fragrant and then tip in the green chilies.Add in the chopped coriander and mint leaves, reserving a handful of coriander for the final garnish. Cook till the leaves are wilted and well mixed with the onion. Add the tomato paste and cooked veal and fry well. If the meat while cooking turns dry, add about a less than a 1/4 cup of of the veal stock from the pressure cooker or water to moisten the dish a little bit.

Into a large casserole, layer in the rice, and the cooked veal and add the saffron milk mixture and gently mix the rice and the veal in. Layer the top of the rice with fried cashew nuts, raisin and sultanas and some fried onion. Cover the casserole and bake in the oven for about 30 minutes at 140 C. Once out from the oven, add a handful of freshly chopped coriander and the biriyani is ready!

Ensure you have pappads, a raita, pickle, and a good malayalam movie to watch!:P

Wine and Grill Symphony Festival at Baluchi, The Lalit Ashok

The monsoon brings you some succulent and enticing grills along with the pairing of Four Seasons Wine, laid out for the Bangaloreans from July 1 till July 10, 2012. 

L-R: Mr. Abhay Kewadkar, Chef Nimesh Bhatia

Chef Nimesh Bhatia the Regional Executive Chef takes you through some excellent non vegetarian and vegetarian delights, like the Mirch Masale Ki Sabot, Khush Mahak Jheenga, Kacche Koyale Ka Khargosh, Khumb-hi-khumb, Sataver Aur Hari Gobi Ki Tikki prepared on the Weber Grill. Mr Abhay Kewadkar - Chief Wine Maker and Director Four Seasons Wine explained the nuances of pairing the char grilled dishes  with the full bodied complex Four Seasons from the Barrique Reserve Range which are Shiraz and Cabernet Sauvignon.

Khumb Hi Khumb

Baluchi stands out for its delight on the palate with the variety of kebabs, shorbas, rotis and fragrant rice dishes. This season it opens its perfect setting to a 10 day long festival of only the best gastronomic experience of perfect grilled delights and Premium Wines to make it complete, so be there to enjoy it because I indeed did on the Preview of the Event. The meal was justifiable with the Shiraz and  generous portions of shrimps, the grilled rabbit, stuffed chicken and mutton .

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

Tel: 080-30527777

Valet Parking Available 

The Island ~ A Restaurant Review

A posh resto bar located on 80ft road Indiranagar and it’s a place noticed by one a many passing by on that road. Once you walk in to the Island, you would be pleasantly transported to a beach side appeal; large white walls, low seating, cascading waterways, thatched umbrellas, hammocks and the candle lights placed all to just set you in the mood. The Island has a nice long bar on one side and above that an elevated balcony for those wanting to host a private party. One part of the restaurant is also reserved for a more serious and formal dinner for those wanting a sit down sort of dinner.For those who love to drink, the menu comprises of a good range of cocktails from your regular to their house specialties which would be the Island Special Cocktail. The menu also hosts varied options on nibbles from all over the world and for Starters we ordered the Spicy Cilantro Chicken which is a plateful of crispy chicken morsels with the rightful amount of spice cooked in the oriental style, Texas Buffalo Wings are finger licking good with the American bbq flavors laced in. The Peri Peri Grilled Fish comes nicely with some South African Spice dominating the palate with the fish grilled with all the moistness of the king fish intact.
Since we were one big family of bloggers that evening we also got to try the Veg Sampler comprising of crumb fried cheese-balls, spiced potato wedges, beer batter fried onion rings and nachos served with mint sauce and aioli which I should say is quite a generous plateful served to the lot of us. All the starters score full marks on presentation and on taste.

We also had a try at the Char Grilled Lamb with Rosemary which was an interesting take of the Indian Spices and a non Indian Herb like the Rosemary, an average dish. The Main Course has again varied options from Pizza's, Fajitas, Pastas and Risotto's and some rather interesting Steaks.We were so stuffed with the starters that the main course just did'nt make way to our tummies. But how can one end a meal without a dessert. And to conclude the meal we ask the chef to make his recommendations and there makes way a Grand Duchess, a white cream and coconut mousse served with some exotic berries. My son got a choco-extravaganza of a Sunken Chocolate Cake which is an  indulgence of layered mousse and cake served with a coffee sauce. Though 'we had to wait' for the arrival of the desserts, they were worth it, because we were digging in wanting more of that smoothness and creaminess we were offered.

Grand Duchess

On Sundays the restaurant has a lot more happening for families and children with a bouncy castle, face painting and much more whilst the adults get to enjoy their brunch. The brunch is available from 12pm to 3:30pm. The regular buffet is available from Monday to Saturday at INR299 including taxes.

My verdict: What we loved about the Island is the ambience, the starters and the presentation of the dishes. The Spicy Cilantro Chicken, Texas Buffalo Wings, Veg Sampler and the Grand Duchess is definitely on the list of must order. One thing to notice is that the menu has lot of options for the vegetarians which is aptly taken care off. The average cost for two INR2000.

The Island,# 3 80 ft Road, Indiranagar, Bangalore -560038

Working Hours - 12 noon to 11pm

Telephone: 41261114

Valet Parking available

Black Forest Victoria

Well there is no complexity with this cake, its a whizz-bang Black Forest Gateau which is pretty easy to make!!

Ingredients:
Butter - 225gms, unsalted and diced
Caster Sugar - 200gms
Golden Syrup - 1 tablespoon
Self Rising Flour - 200gms
Baking Powder - 2tsp
Cocoa Powder - 25gms, sifted
Eggs - 4
Milk - 100ml
For the Filling:
Cherry Jam - 300gms
Kirsch or Rum - 1 tablespoon
Double Cream - 350ml
Grated Chocolate - 2 tablespoons

Grease a 20cm cake pan with a removable base which is 9cm deep and keep aside. Put all the ingredients into a food processor and cream together. Spread the batter into the prepared cake pan. Smoothen the surface and bake in a preheated oven at 180C for 50-55minutes or until it passes the skewer test. Run a knife around the edges of the cake and leave to cool.

For the the filling preparation:
In a bowl add the rum or kirsch add in the cherry jam and mix well. In another bowl, whip the cream to a soft peak consistency. Once the cake is cooled, slit the cake across into two or three layers. Spread the lower half of the cake with half the quantity of jam and then spoon in half of the cream mixture and repeat the layers. use the last of the jam to glaze the top of the cake using a pastry brush.Scatter on the grated chocolate. Once assembled its ready to eaten. I cut mine as soon as it was assembled because I had the family as onlookers while doing it. But you could leave in the refrigerator for about half hour to an hour and then cut it for a nice neat slice....

Hard Rock Cafe with a Reinvented Menu

Corn Fritters

Discerned patrons of Hard Rock Cafe could definitely look beyond the rock memorabilia, fantastic music and without a doubt the food. The Hard Rock Cafe menu conjured up new items on the menu which is by far an abosulute delight to one trying them at HRC. One visiting HRC would definitely not go disappointed. One thing to be noted in the menu is the new header Namma Benguluru which has some new bites like the Corn Fritters which comes in a brown paper package which are a mouthful of fritter balls filled with sweet corn, bell pepper and some spices golden fried, served with a refreshing cucumber dip. Next up on the list to try is the Fritto Misto which is not only crunchy but a definite must have for those who love the seafood. It's a cocktail glass full of golden fried squid rings and prawn spirals accompanied with a justified chili garlic dip. These rings are something you could go on munching without knowing how many of those you would have HAD at the end of the day. I reckon the dish as that good because it comes without a hint of oil and is just so non greasy.

Fritto Misto

Another new entrant like the Saag Paneer is something the vegetarians are going to indulge in, its a sizzling platter of paneer marinated in an Indian-Tunisian flavor served over a heap of spinach served with pita bread and a yogurt dip. You must ask the Chef to show you how to eat this dish, so that you could eat enjoy the dish through and through. Chef Niranjan did the honors for us. For the piquant lot the Chicken Pakodas are new on the menu. Incase your looking for something rustically spicy as the chicken pieces are fried to a crunchy finish which compliment your drinks o! so fine.

Saag Paneer

Chicken Pakodas

If your wanting to go light for a meal then try their Assorted Hummus Platter ,something you would'nt want to miss which is a trio of dips. Black bean and chipotle chilli, classic garbanzo with roasted red pimentos & kidney beans with roasted garlic, a flavorful twist to the Arabic delicacy served with vegetable crudites & toasted pita. If your thinking this is it, then there is more in the sandwich section just to show how the food at HRC could get bigger and better. 

There is more in the Namma Benguluru section when  it comes to the main course for the ones who want  the taste of the Indian Cusine, HRC brings you Bhuna Chicken Rolls, Paneer Kathi Rolls, Kerala Fish/Prawn Curry, Murg Makhani, Southern Spiced Chicken Curry and the Paneer Makhani.

Assorted Hummus Platter

Under their Legendary Burger Section they have additions like the Fish 'O Fillet, the Tandoori Spiced Chicken Burger and the Carribean Black Bean Burger which is a sweet potato burger spiced with carribean seasonings and glazed with a tangy mango chutney.

Tandoori Spiced Chicken Burger

There is the Pulled Chicken Sandwich, the Poboy Sandwich which can be Vegetarian, Chicken or Prawn Based and also a Pulled Pork Sandwich which is a robust filled sandwich with some stunning pork meat in barbecue sauce in some bustling flavors! From the Smokehouse Section  you could enjoy some authentic memphis style Barbecue pork spare ribs and chicken, which is succulent and packed with a punch, served with a coleslaw and french fries.

BBQ Combo 

And for Dessert which truly overtook the palates by pure dreamy delights were the Tres Leches and the Mohito Yogurt with Fresh Seasonal Fruit. The Tres Leches is a traditional Mexican dense moist cake oozing with flavor and served with a curly cue of whipped cream and fresh berries. While the other dessert is an exotic mix of berries in yogurt with a shot of raspberry rum poured over. 

Tres Leches

So on your next visit to the Hard Rock Cafe be sure to try the stuff you haven't tried, because it's definitely worth the bite besides that, there is plenty to choose from....

Cheers to all!!!!

Mohito Yogurt with Berries

Hard Rock Cafe  - 40, St.Mark's Road,  Bengaluru

Tel: 080- 41242222

Working Hours - 12 noon to 11:30pm (Kids Menu and colouring kit on request)

Group parties or special events available on request

Car and Bike parking available