Pabulum | Food Fest |IIHM | Bangalore |

“Talent can’t be taught, but it can be awakened”- Wallace Stegner

And, this is what the mentors, at I.I.H.M- Bangalore, believe in. They awaken the innate talents that, these students have stored within them. They sculpt and fashion them into perfect individuals, ready to take on the world. This morphing happens at all levels of their course. It was a pleasure to see, how well their mentors have done their job.

About Pabulum :

While “Pabulum”, literally means Food in the form of nourishment & intellect, we were treated to more than just food at this fest.

Pabulum, is a food festival hosted by “International Institute of Hotel Management, Bangalore”, which encompasses the true essence of what these students are taught. This is a time when the students are allowed to take control over everything, under the keen eye & guidance of their mentors. They are assessed and asked to face the challenges that are involved whilst coordinating a fest. Ergo, their motto for the fest was, “Learning through Food Fests”.

Experience at Pabulum :

Pabulum, was a masquerade ball party which was held on the 15 December 2017. The fest was solely organised by the students themselves, from invitations to the props and decorations, every aspect of the fest was segregated to a team of students who were handling it, example the cultural team, the prop team, etc. The invites were personally delivered by the students as well. Therefore, making this a very personal fest.

The fest started with gigs done by the students. They had us singing to their tunes and tapping our feet to their dance moves as well. We were then escorted to the dinner buffet, the star of the evening.

The students had, with an exquisite segregated the cuisines into 6 stalls, namely “Greenland”, “Sicily”, “Madagascar”, “Thousand Islands”, “Lankan” & “Oceanic”. They had a dessert counter as well.

What caught my fancy was this beautiful edible sculpture kept near the “Greenland” stall made out of bread which depicted the few elements of Greenland, like the Whale’s tail.

My favourites were, “Pumpkin Soup, Pasta Salad, Eggplant Parmigiana, Vegetable Lasagna & Philadelphia Cheesecake”

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About I.I.H.M :

International Institute of Hotel Management (IIHM) came to existence in 1994 and is currently head by Dr.Suborno Bose.  The institute offers globally recognized International Degree in Hospitality Management.

IIHM is one of the largest Hotel School Chain in International Hospitality Management.  They currently have campuses at Kolkata, Delhi, Pune, Bangalore, Jaipur, Ahmedabad, Hyderabad and state of the art, IIHM at KBU Bangkok.

The college can boast itself of more than 3000+ Alumni network who are working in various leading hotels across the globe.Institute collaborates with Edinburgh Napier University (ENU) and University of West London UWL).

Organizer of World’s Biggest Culinary Heats “Young Chef Olympiad” with participation from over 50 Countries.

We were given a chance to have a one on one with Chef Kak and Ms. Shalini Charles, who gave us a briefing about the upcoming “Young Chef Olympiad 2018”.

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Verdict : The fest was a total success with about a grand footfall of 700 + people, to experience it.

My deepest gratitude to Ms. Shalini Charles & Ms. Elizabeth Moyon, for having me over at the fest. A big thank you to their family of students, for looking after all the guests so well. Special thank you to, Ms. Chinar Chaubal & Mr.Jay for being the perfect hosts for the evening.

Cafe Mangii | Restaurant Review | Orion Mall| Bangalore |

Simplicity is the ultimate sophistication”-Leonardo Da Vinci

This is what we experienced during the “Pizza & Sangria Festival”, hosted by Cafe Mangii at Orion Mall. The sight of piping hot pizzas is bound to get anyone salivating and hungry for one. It’s nothing less than a wonder to see a flatbread with toppings and something that had a humble beginning in Naples, conquer the shores of every country. Pizza is what defines comfort food & there was no way, I wouldn’t be a part of it.

About Cafe Mangii :

Cafe Mangii is one of the those places, which redefines the Italian dining experience. With, just about everything on the menu infused with simplicity, it truly is a pleasure to imbibe yourself here. So let’s “mangiamo”

Decor & Ambiance :

It’s a beautiful rooftop restaurant, which overlooks a serene artificial lake. The whole ambiance is very cheery, yet sophisticated and relaxing. The trattoria kind of a feeling is prevalent here. The chairs and tables are just the perfect backdrop for an Instagram worthy picture.

Hospitality:

Again, doesn’t fail to impress me with their courteous and well groomed staff. The service is unhurried and works well for me, because I love lounging around the place.

The Grub Story :

I, had the opportunity to experience the ongoing “Pizza & Sangria Festival”, which is going to wow you up till the 15th December 2017. Here’s what I savoured.

  • Quattro Stagnioni Pizza (₹595/-) : A medley of the 4 Italian season veggies, artichokes, Mushroom, courgettes, pimentos, bocconcini & Parmesan Aioli. This hands down, was one of my favourites. The buttery smoothness of those toppings, just melt in your mouth.

  • Moroccan Pesto Pizza (₹635/-) : Extremely evident in this pizza was the flavour of quinoa chickpea tabouleh with tomato koftas with the labneh. Delectable! The complexity of the flavours, lay in its simplicity. Sprinklings of zaatar & sumac made this even more irresistible!

  • The Local (₹525/-) : Pizza baad topped with Makhani sauce, tempered paneer, Amul Cheese Tandoori Mayo & kanda kachumbar. A very desi twist to it, has the flavours of pickled onions, cut through very subtly, against the masaledaar Paneer. I’m not someone who loves Masala Paneer in her pizza, so this one was a so-so one.

  • Que Pasa (₹515/-): Crisp tortilla, refried beans, queso cream cheese, pico de gallo, smoky BBQ squirt & corn kernels. This pizza is really heavy on you, one of the most satisfying & filling pizzas, if you have a thing for tacos & mole sauces.

  • French Connection (₹515/-): What an ambrosial treat, with the artfully clever use of harmonious ingredients. Everything about this pizza made me go “Mamma Mia”. The lyonnaise potatoes, thyme cream porcini ragout, baby spinach, caramelised onions, mozzarella and truffle mayo, yes! They were just a match made in.. well kitchen.

  • Dark Gems (₹515/-): A delight for all those sweet tooths out there. Pizza with all the gooey goodness. Hear this out.. Peanut butter Glaze, Dark Chocolate Chip Cookie, Nutella fritters & Gems! I know, it’s just jaw dropping and yup, it’s delish for sure!

  • Virgin Mojito : If, you’ve noticed my trend of drinking, I’m a huge virgin Mojito fan. So, it wasn’t surprising that I’d ask for one. The flavours are spot on.

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Verdict : The Pizza Festival, was a total success. There are quite a lot of vegetarian options, trust me a vegetarian wouldn’t feel left out. It’s on till 15 December, so don’t forget to go and savour some and you will thank me later.

Well deserved 4 star

⭐️⭐️⭐️⭐️/5 Location : 3rd Floor, Orion Mall, Brigade Gateway.26,1, Dr. Rajkumar Road Ph No : 080-22682213

Gōngxǐ Fā Cái – Easy Delicious Chicken Wontons

Guys!! You need to check out this extremely talented friend of mine named “Anu” from Mauritius. She’s a dream, her blog is just amazing, with the most ambrosial visual treats for you. Check her latest post!! I bet her blog will get you salivating. 

Enjoy!!❤️❤️

Happiness and Prosperity! The Spring Festival, also known as the Chinese New Year, is the most important traditional festival for our brothers and sisters of the Sino-Mauritian community. It has more than 4,000-year of beautiful history linked to it.All around the Island, our dearest Chinese friends are already in the festive mood to welcome the New […]

http://peachytales.com/2016/02/06/gongxi-fa-cai-easy-delicious-chicken-wontons/

Shammi Kabobs, a ritual.

Everyone, has a certain favourite from their mommy’s kitchen, a good, delicious shammi kabob is one of them. 

I, fondly remember, mum making these kabobs atleast once a month. She loves everything fresh, from the spices to the produce. She used to make her own chilli powder, garam masala & all that, she still does. The house would be filled with warm aromas of the spices & we instantly would know that, tomorrow would be the “Shammi Kabob” day. 

The “Shammi Kabob” day would mean, takeaways & fries & Nintendo , the whole day. How super exciting 😁😁 Mum, would be slogging the day off, with the mixer going on & off, aromas in the house & huge platters of uncooked circular Shammi kabobs, getting ready to be frozen. She would make it by the kilograms, so that it could last a month. Though, I’m in the process of turning into a vegetarian, I sorely miss this one & sometimes, I do cheat & gulp one down. 😱😱

There are so many kinds of mince kabobs, but the all time favorite kabob, has to be this deliciously blended one with a mix of yellow Bengal gram and meat mince.

It boasts of giving your meat a well deserved transformation. If you haven’t developed a taste for shammi kabobs, now u surely will after trying this recipe.

SHAMMI KABOBS ON A BED OF LETTUCE

INGREDIENTS:

  • Lamb mince or chicken mince- 500 gms 
  • Yellow Bengal gram lentils a.k.a.chana dal- 250gms
  • My secret garam masala- 1 Tbsp
  • Coriander powder- 1 tsp
  • Roasted & crushed cumin (we already have cumin in the garam masala)- 1 tsp
  • A small bunch of coriander leaves and mint leaves.
  • Juice of about 1 lime.
  • Red chilli powder as per taste
  • Garlic paste- 1 Tbsp
  • Ginger paste- 1 Tbsp
  • Greek yogurt- 1 Tbsp
  • Small sliced onion-1
  • Salt.
  • Oil for frying
  • A few cloves of garlic.
  • 2 eggs

METHOD OF PREPARATION:

1)After having prepped for shammi kabobs, you will first need to boil the Bengal gram well enough. Make sure the Bengal gram is boiled to a stage where it’s a la dente. Overcooking the lentils, makes it oily upon frying, as overtly soft lentils tend to absorb oil.

2)Boil the mince with a few cloves of garlic, till tender.

3)Next add all dry ingredients and after a nice mix with the spatula add yogurt, ginger paste and garlic paste with 2 eggs. Later add the mix into a food processor and once it’s nice and homogenous, add coriander and mint leaves with finely sliced onions and a juice of lime.

4) With your bare hands shape them into small circles.

5)Freeze for about an hour before frying.

6)Deep fry the shammi kabobs till golden brown.

DIFFICULTY: MODERATE

PREPARATION TIME:45 -50 MINUTES

SERVINGS: 7-8 PERSONS

Seasons,Bannerghatta Road- Restaurant review

These days, I’ve been preoccupied with quite a few things on my mind & in my life. Little challenges, that I’ve been forced to face. Allhumdulilah, I really think that these little trials & tribulations are the ones that enrich us. Leaving you with a good experience on how to tackle life’s curveballs. 

Ergo, life must go on & no matter how preoccupied you are.. You never leave out eating & drinking. 👍🏻😁😁 

And on one of those days, I happened to visit one of my favourite Indo-Arabian fusion restaurant called, “Seasons”. The sole reason why I keep going back to this place is due to the simplicity in their food. It’s never an overpowering affair. The subtle flavours always penetrate through your dish & reach straight to your heart. For me, this is an endorphin gushing fete 😂😂

  

These guys have a branch working in Jeddah, Saudi Arabia. That, basically means, that they have a fair enough idea on how an authentic plate of Arabian food ought to be. You will more often than not, find alot of Middle Eastern diners here. They clearly are enjoying their food, as I always see them leave satisfied. They also have 2 other branches working in Bangalore. 

 

The decor is a pleasing one. Just skipping on with basic necessities. They do have every that you need for a comfortable dine in. The light etching is good, nice plushy seats, compact but not chocked, the air conditioning is just right, etc.

 
 

The service is pretty fine. Though the wait staff is impeccably dressed, the service can be a little lethargic at times. Once, you’re faced with excellent speeds & sometimes, even 2 or 3 calls for your order go unheard. So, it really depends upon the day I guess. 

  

Here are my favourites, my regulars:

1. Mushroom Pepper Dry: Well, this always is on my list. The mushrooms here are bulbous, juicy, packed with flavour & irresistible. They used to give quite a big portion about a year back or so, now it’s considerably reduced. The taste though has remained consistent with a few changes. The batter is amazing, crispy, crunchy & seasoned well. The little hints of pepper that hit your palate are quite enjoyable by the way. Served with some fresh salad, it’s just so good.

   
 2. Pita Breads: When I need some feel good pita breads, just like the way mum makes it, I look no further than at Seasons. The Pitas are soft, melt in the mouth & yeasty. Aah!! Just the way I like them to be. 

 

3. Chicken Biryani: This is such a different one, if you’re used to heavy, rich & filled with masala kinda biryanis, then gear up. This is the complete opposite of that, the biryani is anything but rich & heavy. The sweetness of the fine long grain persists throughout the meal. The biryani is ever so light, with just the faint fragrance of the masalas playing up with your senses. Very pleasing, if you’re game for some difference. 

4. Al-Faham Chicken: What visit is ever complete without some Al faham chicken to tease your palate?  Specially if the place is, an Arabian restaurant. This dish is the one that is the benchmark of Arabian cuisine. If they can do this good, then I’m pretty sure that they can nail other dishes just fine. 

The chicken is marinated & seasoned just beautifully. It isn’t spicy but certainly has a little tickle when you eat it. The charring on the chicken does nothing but elevate the flavour. Served with toum, pita bread, salad and a portion of fries, this is just what you need to fill you up.   

  
  

4. Hummus & Hummus Beiruti: It’s nothing less than amazing, when the humble chickpea dons on an avatar so refined. The hummus here is extremely creamy, grainy and filled with the right amount of acidity. 

The difference between the two kinds at Seasons, is just with the garnishing. But in reality, the hummus Beiruti must be more herby in its composition. Seasons does a good enough job at its interpretation. Served with a portion of pita bread.

Here’s a hummus Beiruti in all its grandeur.

  

5. Baba Ghanoush:  There are 4 things that are a staple in every Middle Eastern or a Levantine  household. 

a) Hummus

b) Toummiyeh

c) Labneh

d) Baba Ghanoush

The baba Ghanoush served here is just so good. It’s packed and filled with the smokiness of that eggplant and a delectable sweetness imparted by the pomegranate seeds. The balance is just awesome. One of my favourite mezzeh. 

  

  
Well, these are my regulars, my favourites. The restaurant is actually has some homey feel when it comes to food. What I mean is, they have mastered the act of simple flavouring.

 The VFM factor is pretty fine. It truly is affordable, if you see the quality of their dishes. A complete 4 course meal for 2 will set you back by Rs.1000/- 👍🏻

I, keep returning back.. The question is will you?