Foods To Eat During Winters- An Insight

Hello!!

Welcome to the Winter Express – Blog Train where 33 awesome bloggers write about different topics related to this beautiful winter season from their own unique perspectives. Expect tips and tricks, recipes, stories, cherished memories and many more. You would love to have a magical ride with our Winter Express.

This blog train is brought to you by: RainbowDiaries.com, Mommystimeline.com and Amritkauramy.com.

I would like to Thank “Papri Ganguly “for introducing me and sending across the Winter Express to my station.

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Foods To Eat During Winters :

“Winter is the time for comfort, for food food and warmth”- Edith Sitwell

It’s the winters that make you cozy up, that make you crave for something hearty and rich & it is winters that give you reasons to indulge in your favourite foods. Remember that what you want, isn’t usually what your body is craving for. We tend to make wrong decisions and pack up the pounds during winters, which are super hard to get rid off during the summers. And, who doesn’t want a “beach body” during those summers, isn’t it?

Here’s a list of the kinds of food, you should be incorporating in your winter diet :

  • Nuts – All kinds of them. Take your pick and keep yourself warm with a handful of your choice, specially Almonds & Walnuts. Try making badaam ka Halwa, Walnut bread, Granola Bars, etc.

  • Leafy greens- Very surprisingly, your leafy greens are an excellent source of vitamins and body warming properties. Leafy greens like Spinach, Coriander, Amaranth, Mustard greens, Fenugreek, etc are not only delicious to devour but can be incorporated into your dishes in many ways. My favourites are the ” Sarson Da Saag, Basil Pesto Sauce, Methi Theplas”

  • Meat : It is a no brainer, but yes meat of any kind is your source of solid nutrition during the winters. Lean meat, poultry & fish. The season calls for ” Nalli Nihari, Haleem & Barbecued Chicken” at my place.

  • Whole grain cereals : Along with being delicious, whole grains are considered to have a warming property as well as a feeling of satiation when eaten. A few examples are “Pearl Millet, Finger Millet, Wheat, etc”. I love having bajra rotis and Ragi roti during this season.

  • Spices and Herbs : Being an Indian, Spices and Herbs are the daily way of life and form a strict staple in our lives as well. “Garam Masala, thyme, Sumac, etc” get put to their full use during this season.

  • Fresh fruits : Fruits which are loaded with Vitamin C, help in building up your immunity and are a must have in the winters. Gooseberries, papaya, apples, oranges, etc. Blend them up in a milkshake, have gooseberry murraba, make apple pies or apple butters as well.

So, go ahead cuddle up and enjoy the winters with these delectable goodies to warm you up.

Happy winters & have a great holiday season, y’all.

What’s your favourite winter food?

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I hope you enjoyed reading my post. Now, it is the time for departure, so meet Winter Express next at “Deepanita ‘sStation. Stay hooked to this journey with the Winter Express!!!

p.s: All pictures are sourced from pixabay and are free to use.

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Danone Bloggers Meet| Fava | Bangalore |

To eat is a necessity, but to eat intelligently is an art”- Francois de la Rochefoucauld. 

The premise of our meet was set & we very rightfully concluded that “ A healthy, intelligent & informed decision about our day to day quick eats, plays a very important role in changing our lifestyle”. 


Danone Bloggers Meet, was conducted to spread awareness about the “benefits of healthy eating”. The most vulnerable a person is, is during the snacking hours. It’s a make or break situation. Irrespective of how healthy your 3 meals were, if you tend to wander off path during snacking hours, you really have gotten yourself in hot water.

About Danone :

Danone, is no stranger to the world of diary & has established itself in many countries, in the past few decades. They concentrate on “Dairy”, “Early Life Nutrition” & “Medical Nutrition. What makes them stand apart from all the competition, is their “Sustainability ” ethics. Staying true to its motto “One Planet. One Health”, Danone had a campaign running, called as “The Healthy Swap”, which captures the very essence of Danone’s motto. 


Danone Meet Details : 

Our meet, took place at “Fava- Mediterranean Bar & Restaurant” at UB City. We had “Ms. Shefali Sapra” Director Corporate Affairs, with her effervescent presence, enlighten and walk us through the brand and its ethics. She also, unveiled the 2 new yoghurt products, that will be hitting the market and shelves very soon. 



We were then, given an interactive session with “Dr. Madhavi Marathe” Senior Nutritionist, who went on to explain the basics of nutritional deficiencies, we face and how incorporating something as simple as yoghurt in your life, makes a difference. She emphasised about the necessity to recognise the need to eliminate “mindless snacking”’and replacing it with “mindful snacking”. 


At last, we were given a cooking demo, by none other than “Chef Abhijit Saha” himself, where he used Danone’s Greek yoghurt to make dishes that had us drooling even after we went back home. 


Here’s what we learnt at the masterclass:

  • Super Food Smoothie : This was a blend of Danone Greek Yoghurt, papaya, spirulina powder, alfalfa powder & wheatgrass powder. 

  • Beetroot Carpaccio with Beetroot Labneh : Pickled Beetroots with Labneh infused with roasted Beetroot purée. 


  • Mango Yoghurt Spherification with blueberry yoghurt & Feta caviar: Using the technique of spherification to encapsulate the yoghurt & create faux caviar. What a delight to watch. 



  • Chicken & Yoghurt Soup: A warm, sour yet flavourful chicken soup. 


  • Blueberry Panacotta with blueberry compote: The much loved Panacotta made in minutes, with some sweet and sour blueberry compote & spun sugar.


About Danone Greek Yoghurt :

Danone’s Greek Yoghurt, was the main star of the event and here are a few pointers that were given to us, by the team. 

  1. Danone’s Plain Greek Yoghurt has no added sugar. 
  2. Danone’s Greek Yoghurt, is made with the best of milk, that is sourced from local dairies. 
  3. Danone’s Greek Yoghurt, is much thicker and healthier than the normal yoghurt. 
  4. Danone Greek Yoghurt has 87% more protein than normal yoghurt.

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The meet was very informative, interactive and prompted all of us to take up #thehealthyswap .

World On A Plate- Press Conference |2 June |VR Bengaluru |

“The Heart Wants, What it Wants”-Woody Allen

Ever had that feeling, where you adamantly wanted something and just wanted it? That’s precisely how I felt, when i received an invite to be a part of the press conference, which was held at VR Bengaluru. 

World On A Plate -Season 2, had commenced again and this time, I absolutely did not want to miss the opportunity. Read on about my experience. 

About the Press Conference :

If their prodigious aura on screen, wasn’t enough, I found myself amidst these stalwarts of culinary arts, wooing me over with their physical presence at VR Bengaluru. 


We, were seated in our round tables and awaited their arrival. The event started with Mr. Kiran Soans – CEO, GoldRush Entertainment, addressing the audience about how he and his partners conceptualised the “WOAP” series. He also spoke about the challenges that they faced during WOAP-S1. Going ahead, with their passion to excel, they confronted the hiccups and marched ahead with WOAP-S2. This year, it is being held in 2 cities, Bengaluru and Mumbai. They do have plans to expand into other cities as well, for the next season. 


Gold Rush Entertainment has always been the pioneer in envisaging top notch premium events. As, we all are familiar with “World On A Plate-S1” being an astounding success, the stakes are higher this season, because expectations have bloomed. And, they delivered. Standing staunchly, with “Let’s do this” stance, Mr. Kiran Soans promised to cater to all your expectations. 

I, had the pleasure to seat myself among a small coterie of bloggers & media personnel, who were chosen to witness the “Press Conference”, which had the culinarians Gary Mehigan, Ranveer Brar, Elena Duggan, Adriano Zumbo & Janice Wong address the gathering and talk about themselves.

After the customary introductions, all of us were in for a surprise when they unveiled the plans Mr. Kiran Soans & his partner had in store for us. They were launching the WOAP ACADEMY. Yes, the WOAP ACADEMY, would be a finishing culinary school for chefs in India, who would be able to get that much needed finishing touch, before they are let out into the field. 


We were, given tasting samples of the dishes that all our “MasterChefs”, would be whipping up for their masterclass. And all that you could hear, were gasps of delight! Here’s the delicious spread 👇🏻

1)Chef Adriano Zumbo’s “Dirty Chai Spiced Honey Date Cake “


2) Chef Ranveer Brar’s ” Cured Salmon & Chilli Compressed Melon and Ice Apples” 


3) Chef Elena Duggan’s ” Crispy Skinned Snapper & Quinoa Salad with Mangoes”


4) Chef Janice Wong’s ” Chocolate H2O- Chocolate Water Mousse, salted caramel, Yuzu Sorbet and Chocolate Dust. 


We, were also given the privilege to have a private tête-à-tête with the Masterchefs, and get your fan moments done as well. All in all, a very successful meet. 

The WOAP-S2, on 3rd June, was a smashing success as well and all we heard was how, everybody is waiting for WOAP-S3 now. 

Last, but not the least, how can I forget mentioning Mr. Deepayan Roy for extending the invite and for being ever so kind. Thank you, Mr. Deepayan! 

Jalsa Gold | Restaurant Review | Kadubessanahalli| Bangalore

“Kehtein hai, Mastani Deewani ho gayi, Deewani haan deewani, deewani hogayi”- courtesy the movie “Bajirao Mastani”

I’m almost expecting the courtesans to come out with their tanpuras, clinking their anklets and swirling their lavish skirts in perfect circles. 

And then, I realise… I’m at Jalsa Gold. Just about everything about this place at the first sight is ” Gold & exuberant”. *out of the reverie Noorain, out* 

I, was invited over for the bloggers table, to taste test their menu. The place has an all day buffet at Rs. 479/- Veg and Rs. 579/- Non Veg. They currently are running a 15% discount on the menu. 

Decor : The place is doused in a healthy vibe of Gold. A few pieces of art adorn the place, making the experience more believable. The decor is elegant, with chairs, cutlery and lighting all playing a harmonious part to unwind you completely. 

Chef Ahmed Shariff in conversation with the bloggers

Hospitality: No jokes, but this was, in my opinion one of the places, i’ve experienced a class apart hospitality in. You just can’t go wrong, the genuine smiles, the want to understand what you need and prompt service, just make it something unforgettable. In fact, they even sweetly chime in and say “Madam, thoda aur” (Madam, another helping for you) when you go to their buffets. This I’ve seen during the time I went incognito to the restaurant, some nights before the review. 
The Grub Story : Allow me, to walk you through the delectable dishes, we relished on that day. 

Drinks 🍹 

  • Orange Mint Mojito & Kiwi Flyer : I, truly need to talk about how beautiful these drinks looked, with equal emphasis on the taste. My Orange Mint Mojito, was refreshing with a minty flavour prevalent all across. Erstwhile, the Kiwi Flyer was a mellowed out drink with just the most gorgeous flavours & colours of grenadine. 


Starters 🥗

  • Lal Mirch Paneer Tikka : A subtle take on the Lal Mirch Tikka, wasn’t spicy at all, though I was expecting a punch of Red Chilli. The Paneer squares could do with more intensity, but other than that, it was a fair enough starter. 


  • Veg Tart: Apart from being presented neatly, the tarts were a party in your mouth kinds. With sweet and salty flavours on the go. A modern take on the chaat! 


  • Papaya and Spinach Tikki : By far, the most delicious thing for my palate. There was a distinct cheesy character to the tikki. Melt in the mouth and can’t stop at one kinds. Must have! 


  • Bhindi Kurkure: Yet another feather in the chef’s toque blanche!  The beauty of this dish was the extremely crispy okra fried with earthy flavours. When you bit into one, the crunch burst out with flavour.


  • Karela Salad : Usually bitttergourd is infamous for being one the most disliked vegetable, due to the presence of momordicines. But, this dish had masked the bitterness so conveniently that, it became a favourite among the blogger group. With a subtle sweet and bitter taste, this salad had me converted. 


  • Paneer Vol-au-vents : These were gorgeous to look at, but had a firm bite. Usually, the vol-au-vents are meant to be flaky, crispy and almost delicate, but these were on the hard side. The filling on the other hand was delicious. 


Main Course 🍱🍚

  • Dal Makhani & Paneer Methi : Both these dishes were something, that I would reach for a second helping for. Both of them relied heavily on being creamy. While, Paneer Methi lacked in the base flavour of Methi aka Fenugreek, Dal Makhani made up for the loss by being packed with fiery flavours.

Dal Makhani

Methi Paneer

  • Vegetable Biryani: Vegetable Biryani is an oxymoron, isn’t it? I mean, the whole reasoning of a biryani, is that it’s a one pot hearty dish, which has meat, veggies and rice. Biryani without meat is just pilaf 😁 So, though this is a vegetable biryani, I would prefer calling it a pilaf. 😁 Light, nicely spiced Basmati rice with veggies. 


  • Pizza Margherita : The pizza here actually gave exclusive pizza joints and cafes a run for their money. In love with the thin crust pizzas. 


Desserts 🍨 : The desserts were a tricky bunch, I mean, we were spoilt rotten with choice. They had a “Paan Panacotta with Gulkand Cream” , “Pineapple Tidbit”, “Chocolate Swan”, “Caramel Custard”, “Blueberry Cake”, “Cheesecake”, etc. The desserts were plated in a very “JOAN MIRO” style. 


I’ve always been a fan of ” Joan Miro” and to find that in an albeit amateur form, gets a thumbs up from me. My favourite has to be the “Chocolate Swan” & “Pineapple Tidbit”. 

Here’s a glimpse of what the non vegetarian palate had. 

  • Mutton Sheek Kabebs


  • Chicken Swan


  • Chicken Nizami

  • Mutton Nihari


Verdict : I, was here 3 times prior to the tasting session and I’ve had a wonderful experience. The service or the hospitality wasn’t any different. They value their customers and that I can assure. 
I rate it a total 5/5 for VFM, as their buffets are a steal. Ergo, this restaurant gets a well deserved 4 star for being awesome yum! Go douse yourself in royalty & treat your tastebuds to some finery. 

⭐️⭐️⭐️⭐️/5 


Bombay Brasserie| Restaurant Review| Bangalore| 

Long before the days of Mumbai, I knew Bombay through the mind of a child. For me, the word Bombay concocts up a myriad of images. I’m instantly taking a trip down memory lane, back to the days of my childhood, when we would stay in Bombay for a day or two during transit from Saudi Arabia to Bangalore. I am reminded of Chowpatty, Sulaiman Mithaiwala, Centaur hotel, Juhu beach and running aimlessly, just to feel the wind in my hair. For me, Mumbai will always be Bombay, because it was Bombay that a little me fell in love with. 

Anything with just the word Bombay? I’m sold! 😁

My delight knew no bounds, when I heard that the much renowned and highly appraised “Bombay Brasserie”, was in town. The news of its grand launch party spread like fire and I bagged an invite, after having a word with the team. I, just had to! 

  


Decor: The decor is just the most neat, crisp and soothing one, with positivity coursing through you. This is so much like the place you would wanna go to for a laid back casual chat. The teal doors, soft white backdrop and the black motif mosaics just closed the deal for me. It’s a very Greek meets Old School Indian kinda decor. The little pieces of art strewn across the place, do nothing but elevate this place’s presence. 


Hospitality: The staff is just amazing, no I’m not fan girling here. I do see a lot of comments on how, the service is slow, but I beg to differ. People around me on the day I went, were getting served on time. All I could see, were faces plastered with smiles. The staff is nimble on their toes, extremely well versed with the menu. They recommend what would suit your palate and most importantly make you feel like an important guest.

Special mention to Mr. Vivek for being just the most fantab maître d’. Kudos to him. Please do ask for his assistance, if you would like your visit to be well looked after. 


The Grub Story: Here’s the part I, immensely enjoy writing about. Knocking in some sanity in me, I’m gonna be reliving every moment of awesome now. 

What the starters looked like: 

  • Aam Papad Paneer (Rs. 275/-): Set your confusion aside and order this right away. The subtle medley of the tangy & deeply flavoured sauce with tender cubes of cottage cheese, is just explosive. The smoothness of Paneer goes well with the crunchy lotus stem bits and don’t forget to pick a piece of sundried “Aam” aka mango while you’re at it. This flavour profile which has a sprinkling of chaat masala too, will motivate you to wipe your plate clean. 

  • Spicy Pahadi Mushrooms (Rs.295/-): Being a covert vegetarian from the past 3 years, I really don’t miss meat that much. Mushrooms are always the closest thing to being meaty on this side of the pasture. When Pahadi (from the hills) Mushrooms made their debut on my table, I was just salivating away. The mushroom caps, filled with a spicy Pahadi masala, had a beautiful texture to it. Pahadi Masalas usually have a spicy yet fresh quality to it. Made with fresh mint & coriander marinade and served with mint flavoured hung curd, this was truly a treat from the hilltops. 

 

  • Chilli Cheese Kulcha (Rs.195/-): The thing I love about Kulchas, is their soft & fluffy texture. What I love about these Kulchas, were the fact that they were stuffed with chilli & cheese. Mamma Mia! What a must have it is. The Kulchas just melted in my mouth, with cheese oozing out of them. A take on Bombay’s chilli cheese toast! 


Now, here’s to some main course:

  • Paneer Sirka Pyaz (Rs. 375/-) : This was a delectable cottage cheese gravy, with a heavy reminiscence of Paneer Butter Masala. The thick texture and the not so spicy gravy complimented each other. There was a tang to the gravy, which actually made this enjoyable. What was unique about this gravy was the vinegar marinated pearl onions. Just yum, when this gravy was paired with “Chur Chur Paranthas”


  • Bombay Lunch Home Veg Curry & Banana Leaf Rice (Rs. 335/-): Here comes my favourite. I mean, this wasn’t just a delight to eat, but was a visual delight as well. The Veg curry is a mixture of seasonal vegetables simmered in a beautiful coastal region gravy. The Malnad region gravy boasts of being a blend of 20 spices. When this was added to the steamed rice in the banana leaf, it was just pure food-romance. The best thing ever and a must have if you’re here. 


  • Chatka Choley Kulchey (Rs.295/-): Choley aka Spicy Chickpeas, always are an option to eat, when you don’t wanna be experimental. The Chatka Choley here are fine, nothing to write home about. They are chatpata and spicy but what is special about this is, the aloo (potato) Kulchey that accompany it. Man, the Kulchas were just outta world. Melt in the mouth & spiced just the way, they are supposed to be.


  • Chur Chur paranthas(Rs.95/-): The flakiness of the parathas aka flat Indian breads was just outstanding. They flaked and melted completely. They paired like a dream with the Paneer Sirka Pyaz, but order any gravy and you must have one of these gorgeous parathas 👍🏻


And, though I was filled to capacity, there is a special cavity for desserts. Even if I really don’t dig desserts too much. 

  • Amritsari Kulfa (Rs. 245/-): The Kulfa is packed with magnanimous amounts of flavour. This is the signature dish here and boy! Is it heavenly or what. The Amritsari Kulfa is a gorgeous assortment of Badam Kulfi on a bed of Rabri, phirni and Falooda with a dash of rose syrup. The Kulfa was grand in all ways. Why! Even the presentation was just outstanding. It came smoking on dry ice. I mean, read it again please and tell me, you aren’t salivating? 




  • Bombay Ice Cream Sandwich (Rs.165/-) : When you think of ice cream sandwiches, you can only have a phantasmagoric reel of childhood playing on the loop. The crunchy biscuits and the soft & cold ice cream is a must have. If not for anything, then at least for your archives, because it’s presented so beautifully ❤️❤️



Our food was paired with 2 delectable drinks. 

  • Angoori Soda : This was your unconventional grape juice from Nashik Grapes. Mixed with lemon juice, roasted cumin & plain soda. A sure shot to get you on a puckering episode. *Chatpata methinks* 


  • Not So Saada: Let me just tell you, that, if you come here and don’t drink this, then it’s one of the biggest folly you could commit. The yum filled drink has the most freshest flavours ever. It’s your saada pan converted into a drink. Imagine that paan experience by two folds. The smoothie has ice cream and gulkand.. yum?? I bet! 



Verdict: There isn’t anything that can stop me from strongly recommending this place to anyone. Whether it’s a date, an occasional drink or a get together, this must get onto your must visit list. 

For all the awesome service, all that I can give is a well deserved 5 star. 

⭐️⭐️⭐️⭐️⭐️/5 

Simply South |Restaurant Review| 54th FBAB Meet| Bengaluru| 

 

Despite the fact that, India is a land of varied cultures & traditions, we tend to stereotype it. Let’s take the minuscule example of Indian food. It varies by every 100 kms, yet when we think of Indian food, we only think of “Biryanis, Makhanis, Tandoori Chickens, Paneer tikkas & Malai Kababs”. Stereotyped Indian food is much like the beautiful and popular cousin,who has been garnering accolades & recognition and in that process, you’ve forgotten the equally good looking cousin. “Miss.South Indian Food”

Even Miss.South Indian Food, gets stereotyped for being only about Idli, Dosa, Vada & Bhaths. If, you do think that South Indian Food, is just that.. then you’re in for a pleasant surprise. 

Briefing about “SIMPLY SOUTH” : 

Demarcating the boundaries of South India, is quite easy, but dividing each cuisine respectively is a task, that involves the application of handed down knowledge and in depth research, which has to be characteristic to that region. And, who better knows this except Chef Chalapathi Rao aka Chef Challu in the culinary world. 

Simply South is an award winning restaurant based in Hyderabad, under the flagship of the celebrity chef “Mr. Chalapathi Rao”. Simply South has always been in the news for their feats, like being awarded “Times Now Food Awards” for consecutive years. They have branched out from Hyderabad and ambitiously ventured into “Namma Bengaluru” (our Bangalore in colloquial terms) 

 Chef Chalapathi Rao states, that, his food has the stamp of authenticity and that is what he proffers to us. Usually, when we talk of authentic tastes, we tend to bar the lines & mix influences of one region to another. Simply South is an expedition you embark on, which takes you through the 5 southern states of India. Giving you a taste of every state. 

I, was invited over for the bloggers table at “SIMPLY SOUTH”, from the team of FBAB. We were greeted by an ever so humble and a sweet natured Chef Chalapathi Rao of placid disposition. After making all of us feel welcomed, he started started the nosh-up which was composed for us. 

  • Decor:  The decor is rustic and beautiful with brick walls and the adornment of art that represents each of the South Indian states. 



Hospitality: You have no reason to rethink, the hospitality is par excellence and our maitre d’s are just the most well behaved and nimble at their feet kinds.

The Grub Story: Here’s how the vegetarian fare looked like;

  • Tomato Saar aka Tomato Soup: The soup was a delightful start to the meal. It was thin, clear & packed with ultimate flavours. It had faint hints of tanginess & a dominant quality of hotness. A hot and sour soup with Indian goodness. It instantly warmed me up. Makes it into the “must haves” to beat the chill away. 

The non vegetarians were given a chicken soup called “Kozi Rasam” & all I could see was people asking for second helpings of it. The soup tasted delicious is what I’ve been told.



  • Mokka Jonna Garelu/ Sweet Corn Fritters:  I, must have easily had about 4 of these beauties. The most delicious set of vadas aka fritters i’ve tasted in a long while. They were sweet corn nibbles added to the simple batter of the vada. The distinct sweetness of the sweet corn & the depth imparted by the onions and coriander swept me over. Again, a staple from the Andhra/ Telangana region.


  • Gobi kempu bezule/ fried cauliflower florets: My vegetarianism, sometimes has to fall flat in a place, where they offer meat. But, that wasn’t the case, the fried cauliflower florets were nice & spicy , with mangalorean masalas & garnished with fried curry leaves.  (Native of Mangalore)


  • Bendekaya Vepudu/ Stir fried okra: I’m an okra fan and boy! Did I love the subtle taste of the deep fried okra coated in roughly ground spices and garnished with cashew nuts & curry leaves. A great combination with parathas. (Native of Telangana)


  • Moova Vankai/ Aubergine Curry: This is one of the signature dishes of “Simply South”, where baby aubergines are cooked in traditional curry made out of sesame seeds. I went crazy with this one. Paired with delicious parathas, you could just go on. ( Native of Andhra)


  • Idiyapam/ String hoppers: These were the accompaniments that could be paired with curry’s. They are made out of rice flour. It requires quite some technique to make them.

  • Ragi Mudde/ Finger Millet Cake:  This is a cake of Finger Millet flour. Here, the millet flour is added to boiling water & made into a soft dough, which is then shaped into balls. Usually, this is eaten with a curry & ghee. First time tasting it the authentic way & I loved it! 

  • Curd Rice: A beautiful medley of soft mushy rice, doused in flavoured yogurt and tempered with cumin, red chillies, curry leaves, etc.

  • Tomato Pappu/ Tomato lentil curry: This is a light curry of pigeon pea lentils, simmered and cooked with tomatoes, herbs & spices. Love the deep red colour of the curry. (Andhra native)


  • Rasam/ Spicy Soup : This soup is made with pepper and is a thin, clear one. It’s paired with boiled rice and savoured. 


  • Gasgase Payasam / Poppy seed sweet:  A delicious sweet made with poppy seed paste and who would’ve thought that it would be so addictive? (Native of Karnataka)


  • Godhi Haggi : This was a dessert made out of broken wheat, flavoured with jaggery and cardamoms. The flavours were a shock for me, loved the use of jaggery instead of sugar to sweeten the dish which gave it a beautiful earthiness. Even the texture of broken wheat was an experience to savour. (Native of Karnataka)


  • Badam Halwa/ Almond Sweet: Though, I couldn’t get a taste of it, everyone was raving about how superbly rich and delicious it was. 


  • Signature Buttermilk: It was nice, refreshing and just the right amount of salty to wash down the spice and ready us for the next dish.



They do have an unlimited lunch thali for Rs.250/-  for all days except Sunday and that is on my list already when I visit this place next.

Apart from these vegetarian options, there were snazzy looking pots of non vegetarian dishes. Here’s a glimpse. 

Hyderabadi Dum Ka Murgh/ Hyderabadi Chicken Curry: 



Yera Varuval/ Spicy Prawn fry ( TamilNadu)



Telangana Kodi Roast/ Chicken Roast:


Pappad (completely vegetarian 😁)


Verdict : This restaurant is the “ne plus ultra” of the South Indian genre. I haven’t seen a restaurant more in tune and sync with their theme than the ” SIMPLY SOUTH” 

Chef Chalapathi Rao, stays true to his word when he tells that this is a gastronomic journey through the 5 states. He believes in keeping a menu that is perfect to his ability. While I did take a virtual tour around the 5 states, my 5 senses were just singing in delight. Therefore, it’s only fair that this restaurant receives a 5 star!

⭐️⭐️⭐️⭐️⭐️/5 


Simply South Menu, Reviews, Photos, Location and Info - Zomato

Le Brasserie| Le Meridien| Review | Bangalore |

We all love some pampering, once we’re up from the deep slumber. Nothing really uplifts your mood, better than a nice & a well-thought out breakfast. Think about it, your hunger ensconced by sleep, raving madly to be let loose, once the blocky lines of dreams are erased. 

Not on all days, do you have a ravenous morning appetite, but on the days you do hear a lot of grumbles, treat yourself to the buffet breakfast at ” La Brasserie “, situated inside “Le Meridien” .

Come along, let’s break some bread 🍞 


Decor : The decor is that of an empyrean old world charm. The classic chairs, do more than just elevate the ambience. Perfect comfort is what I love. The colour theme is a nice rustic neutral palette, with a little green metal framework to break the monotony. 



Hospitality : It’s really no doubt, about how these hotels train their staff to be impeccable. With the head chefs coming and asking you about how your experience is to the wait staff smiling and making you comfortable is commendable. 


The Grub Story : Buffet Breakfast (Rs.850/- for an Adult & Rs.390/- for a child above 6 years)

The buffet has a lot to offer. It starts with a decent variety of cereals, a good table of cheese samplers, delectable smoothies & flavoured yogurts, cut fruits, etc. 




The mains are where your heart & appetite are left undecided. There’s just so much to choose from, Indian breakfast fare like idlis to American breakfast fare like baked beans. But here are my favourite ones…


My to go were these delectable buttered veggies and grilled tomatoes, followed by sautéed mushrooms & corn cheese bake. 


The vegetable Hakka noodles were just on spot! 


The Indian fare, even had samosa’s & the usual midday snacking options 😋😋 Fatten me up La Brassiere, fatten me up!!


You also had a great selection of breads to choose from, for your toasts. 


They had a live section, where the chef made you the on spot preparations as per your liking. I tried the poori bhaji, and all I could say was delicious! Loved the less use of masala, more concentration on right spices for more  flavour and the puffy pooris that were melt in the mouth.


The chef was thoughtful enough to make my husbster the “Omelette du fromage Burger”, when he asked for it. Our whims and fancies!! 


The dessert section was a decent selection of muffins, danishs,croissants,ice creams and tea cakes. Here’s a glimpse..



Verdict: Basically, I couldn’t be happier. The price tag, that comes with it is completely justifiable, for the amount of variety that they have to offer. The non vegetarians will be pleasantly pleased with the meat based fares too. 

I, give the “La Brasserie “, well deserved 4 stars

⭐️⭐️⭐️⭐️/5

Location : Le Meridien. 28, Sankey Road, Vasanthnagar, Bengaluru-560052


Smoor Chocolates |Restaurant Review| Indiranagar| Bangalore| 

So, things have been alarmingly quiet these days around my food blogging. That doesn’t mean that I haven’t been eating around the town. 

Holy Smokes.. I’ve been gorging for starters. These past few months have been so hectic & during those hectic times, I found a total gem 💎 in Indiranagar. 

Bliss brings to you their newest venture ” Smoor Chocolates”. With your inner child jumping up and down and tugging those heartstrings, you really can’t miss this place for anything. Not only are they a par excellence chocolaterie, but are also a par excellence cafe with a wide range of comfort foods for your soul. Just how stupendously impressive the team is, is an understatement. So, without anything to carp on, let’s get right into the topic. 


Decor: The place is done in the most elegant yet simple terms of decor. The colour theme absolutely looks nothing less than gorgeous. I loved the perfectly muted tones of colour. The splash of spark white on the wall, the deep yet mute blue & the gold calligraphy were just right. 

Hospitality:  As the food sings its way right into your mouth, so does the hospitality. They just make you smile with joy.

The Grub Story:  The fare isn’t just limited to pleasing your sweet tooth therefore don’t be fooled into thinking that this place can have awesome desserts and mediocre starters and mains. The menu resonates of some Italian, a little pinch of French and Asian cuisine.

My favourite picks that get to be featured over here are as follows: 

  • Ravioli with pumpkin in almond butter sauce (Rs.275/-): Love happens and it happened at the first sight with me. Yup, I’m talking about these little works of art laced with a beautiful warm scent of almond and butter on plate. The Ravioli’s had just the most softest texture ever. They melted in my mouth like a dream. The pumpkin filling when doused with the butter sauce was an explosion of sweet and salty flavour. The pumpkin gave you the sweetness and the golden yellow butter sauce balanced it with the salt. The right pinch of salt, if you may! Garnished with a heavy hand of almonds, this one here is a must must must have!!


  • Chicken Lasagne / Veg Lasagne (Rs.295 & Rs.275 respectively) :The Lasagne here is just the most dangerously delicious one. As I’m a vegetarian, my vegetarian Lasagne was a beautiful amalgamation of tangy flavours and veggies. The pasta sheets just blended into each other and gave me the right amount of delicious. The hubby on the other hand, said his chicken Lasagne was good too, but a little on the dry side. 



  • The special holiday menu (Rs.750/-all inclusive ) : The last time that I went, they had a special menu for the holiday season. Here’s what the menu looked like 


  • Amberine: As stated this mocktail was a beautiful mix of grenadine syrup, litchi syrup, tonic water & lime juice. The result was a mildly sweet drink, which fizzed around and actually did a great job complementing the mains.


  • Veg dumpling soup: I really need to take a moment here.. the soup was pure bliss. The dumplings? Soft and melt in the mouth kinds. The soup had a delicious umami taste, garnished with finely sliced carrots and greens and though, I’m not a fan of clear soups; I loved this bowl of goodness.


  • Veg Dumplings: If there is a favourite that I have, while visiting an orient restaurant.. it’s the gawwjus dimsums, dumplings, momos.. call them what you may. 9/10 times, if the restaurant serves a great dumpling, rest assured that the fare following it will be good. I wasn’t really expecting anything from the dimsums actually, after all smoor is a multicusine cafe. But when I actually sunk my teeth into these soft, outta world dimsums.. I was a believer! The dip that they served with these dimsums takes all the credit. I mean… how does a dip taste so good? I shamelessly have to admit that, I wiped the ceramic dip bowl clean with my fingers. It’s doused in butter, the perfect amount of salt.. I just can’t!! You need to get a taste of this 🤤


  • Stir Fried Cottage Cheese in Chilli Basil Sauce: The cottage cheese gravy was served with a generous helping of wok tossed noodles, served with some well marinated kimchi. As with every other thing on the menu, even this tasted good but nothing outta the ordinary to be honest.


  • Chocolate Almond Cake for dessert: Super duper loved the pastry, the course couldn’t have ended any better. The cake was a pretty sight and an even prettier taste in the mouth. Served with some chocolate soil, the cake was intense with the chocolate. 


Smoor is a true chocolate enthusiast’s dream. The true love of someone who doesn’t have just a sweet tooth, but a whole set of sweet teeth. The milkshakes and sundaes are again outta the world and the pastries match up to 5 star chocolateries/patisseries. I, super love it so much, that any celebration is incomplete without it! Check this one out, that I had for our 5 year wedding anniversary. It’s a Belgian chocolate truffle, which doesn’t just taste decadent, but is also mesmerising!


Verdict: I, can pretty much pretend play to be an augur and tell you that this place is going to nestle itself right into your hearts and round tummies. It’s gonna be a favourite among our favourites. 

A well deserved 4.5/5 stars

⭐️⭐️⭐️⭐️✨

    * all prices are exclusive of taxes.

    25 Of India’s Biggest Chefs-Dr.Saagarika Ghoshal| Book Launch| Review

    The balmy February evening, making you feel all fuzzy was a precursor to an event of grand proportions. 

     The clickety taps on the keyboards were heard, the wait staff rushing towards last minute finishes & the bustle of excitement increasing by the strike of the minute hand.   

     This was the scene at the Book Launch by Metro-Cash & Carry’s “25 of India’s Biggest Chefs- their stories & recipes” by Dr. Saagarika Ghoshal. 

    I, was bestowed with this opportunity,from team “Food Bloggers Association,Bangalore” aka FBAB. They were generous enough to get me a pass, so that I could witness the event.

     

    The venue was “Le Méridien” & we were ushered inside the banquet hall, where the magic would take place. All of us anticipated fervently for Dr. Saagarika Ghoshal’s arrival. Then, there she was.. A beautiful, beige & gold saree clad lady, with a heart melting smile. 

     

    She waited on for her guests of honour to arrive; the few of the chefs who are listed on the book. Guests of starry repertoire started trickling in & the event started. *starstruck me* 

      

    We were treated to an AV by “Metro-Cash & Carry”, which spoke about the ethics of METRO. Emphasising on how METRO believes in “Local produce, by the Locals & for the Locals”.

    The book launching ceremony was conducted by all the esteemed guests of honour & the author herself. With confetti flying up in the air & music that pumped your adrenaline, the book unveiled just in the most magnificent fashion.   

       

    On the occasion, Dr. Saagarika Ghoshal also felicitated chefs from across the hospitality industry for their unique creative contributions. Those honoured included chefs Abhijit Saha, Kunal Kapoor, Sabyasachi Gorai and Vicky Ratnani, among others.    


      

    Brief insights about Metro-Cash & Carry: 

    METRO is represented in 26 countries, with 750 self service outlets. Headquartered in Düsseldorf, Germany, METRO-Cash & Carry is a sales division of “METRO GROUP”. 

    METRO has built a reputation for the quality of food products and services it offers to hotels, restaurants, catering businesses. The company takes pride in the lasting relationships it has forged to support the food and hospitality sector, and has created the well-recognised Chef-o-logy platform to support and nurture promising culinary talent. The latest recipe book launch is a part of METRO’s continued efforts to showcase such talent among food lovers and cooking enthusiasts.

    The magazine called “Foodilicious” by metro
     

    We were also lucky to see, clips of the chefs who couldn’t be present for the launch, send in their best wishes to Dr. Ghoshal. 

    What is “25 Of India’s Biggest Chefs” all about? 

    The book has been launched by METRO-Cash & Carry, where it’s a painstakingly beautiful compilation of signature recipes, by the top 25 chefs of India. The list which decided the top 25 chefs wasn’t an easy one. Each chef, had to in his own way, put India onto the culinary map of the world. He had to be an ambassador who had represented India. 

     

    So, in regards to that, they came up with the top 25 chefs & went on to tell you personal snippets of their success story, in this book.

    The efforts behind this book seem almost facile but it really was far too abstruse, supplemented by sleepless nights, long conversations & numerous cups of coffee. The project reached its completion within a span of 6 months. 

    Here’s the list of who’s who of the culinary world, listed in this book: 

    1. Chef Abhijit Saha
    2. Chef Anil Rohira
    3. Chef Bhaskar Sankhari
    4. Chef Davinder Kumar
    5. Chef Deepa Awchat
    6. Chef Joy Bhattacharya
    7. Chef Kunal Kapur
    8. Chef Manjit Gill
    9. Chef Mayank Kulshreshtha
    10. Chef Narendra Thimmaiah
    11. Chef Nimish Bhatia
    12. Chef Pallav Singhal
    13. Chef Pankaj Bhadouria
    14. Chef Rajesh Dubey
    15. Chef Ramaswamy Selvaraju
    16. Chef Ritu Dalmia
    17. Chef Sabyasachi Gorai
    18. Chef Salil Fadnis
    19. Chef Sanjeev Kapoor
    20. Chef Shaun Kenworthy
    21. Chef Soundarajan P
    22. Chef Sudhir Pai
    23. Chef Vicky Ratnani
    24. Chef Vijaya Bhaskaran
    25. Chef Vikas Khanna

    Now, isn’t it a thing of utmost joy to have these culinary stalwarts grace the grip of your fingers & share their recipes & stories with you?

    From Chef Sanjeev Kapoor’s Shaam Savera to Chef Kunal Kapur’s Haleem Kebab and Chef Vikas Khanna’s Star Anise and Bay Leaf-Infused Lamb Chops, each recipe is a testament to their unique signature styles. It lays stress on convenience & taste.

       

     The event ended on a healthy note, with Chef Sabyasachi Gorai interacting with us while giving us an informal demo on how to prepare the “Ancient Mixed Millets Risotto with Prawns in Coconut Cream”

    About the author “Dr. Saagarika Ghoshal” :

    She’s the Director of Human Resources at METRO-Cash & Carry India. A lady, who has gone ahead to appreciate food & develop a bond with it. She’s a versatile individual.   

    When asked what inspired her?She quoted,” Inspiration is an ongoing process, I get inspired everyday”

      

    She reiterated METRO’s commitment to serving the industry. “The chefs in this book have distinguished themselves by the quality, refinement and creativity they bring to each and every dish they serve. METRO hopes to fuel this passion for food not just amidst established chefs, but more importantly, ignite it in future culinarians who dream of blazing a trail in the world of food”, said Dr. Ghoshal  

    I, loved the book & I found it, strike a chord with its readers. The book excites you as the pages flip, leaving you helpless in delirium about which recipe is your favourite. 

    A must have for the foodie soul & someone who loves experimenting with food. This is a compact, flavour filled & an easy to follow cookbook. 

    Statements of appreciation..
     

    Go grab a copy & bask in culinary bliss! I’m coming over for dinner 😁

    Wishing “Dr. Saagarika Ghoshal” astounding success with her book. 

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