Monday, April 21, 2014

NIMBU NARIYAL KI SHIKANJI (LIME AND TENDER COCONUT COOLER)


I crave for mojitos every day since summers have been scorching hot in Bangalore these days and just drinking lime water or alcohol based drinks are getting a bit rhythmic wanted to try something a bit different healthy and tasty i came up with this summer cooler recipe which is totally refreshing best thirst quencher

Recipe Video


Ingredients:
2 Tender Coconuts
Fist full Mint
1 Tbsp Lime Juice
1 Tbsp Ginger Juice
1 Liter Bottle any Lime based Soda

Prep Up:
  • To extract ginger juice peel the ginger chop into tiny pieces add to a mixerjar add some luke warm water to the ginger and grind till smooth paste using a strainer pass the ginger pulp to the strainer and extract fresh ginger juice this juice can be store in a air tight container in the refrigerator up to 2 weeks.

Method:
  • In a mixing Jar/Bowl add tender coconut water, lime juice and ginger juice mix and combine all these ingredients till well combined.
  • In a tall tumbler add some mint leaves and ice cubes fill the tumbler half way full with the coconut mixture add the lime soda garnish with lime rings and serve right away...enjoy...:) 


Sunday, April 20, 2014

Cookout@Bak Bak Bar

I along with few food blogger friends and like minded food lovers/critics were invited for a cook out at Bak Bak Bar Koramangala Bangalore we as a group met at bak bak bar for the first time gelled Instantly over few Bak Baks and drinks 



No fun with out few munchies during bak baks  as a welcome drink they served Laura croft , PCP/Perfect Citrus Potatoes, Thai Spring Rolls and Pollo Fritto

POLLO FRITTO & PERFECT CITRUS POTATOES

LAURA CROFT

THAI SPRING ROLLS


Finally the cookout started around 1.pm peppy beats in the back ground Khevan Tanna cheered our spirits with his concoction of cocktails and mocktails...  


Whiskey Sour: 

Whiskey, fresh lime, Orange juice and club soda with a dash of sugar syrup


Pompeii

Rhum, chili powder, mango orange, cranberry and lime juice


Mocktail is called shiva: 

Cranberry, Orange Juice, Crème Fresh, Chili powder and a dash of Blue curacao!


After all the fun drinks and tour around the space we finally entered the professional kitchen i choose to prepare Bunny Chow with a carrot salad and french fries the recipe was Durban inspiration we were allocated only 2 working burners on the stove we had to make good use of them in allocated time i started of with my bunny chow recipe

BUNNY CHOW

Bunny chow is nothing but a Pav Bhaji recipe its a vegetable curry simmered and served inside a hallow uncut loaf of bread this recipe is prepared in 3 other variations with chicken, mutton and paneer masala...


Mahliqa started of preparing her recipe almond crusted chicken tikki  mashing up few potatoes adding seasoning and chicken to the mixture formed patties and rolled it in almond meal  pan fried till light golden and served with a mint chutney and tamrind reduction...

ALMOND CRUSTED CHICKEN TIKKI


Priya and her partner started preparing peanut chicken salad marinated chicken cooked with tad bit of spices and tossed with a peanut based dressing along with few veggies its a warm salad and complete meal on its own...

PEANUT CHICKEN SALAD

CHICKEN PIZZA

Chefs were surely having their bit of fun watching us cook all this fun without any food they served us chicken pizza after all the munching and action packed cooking we finally sat down for lunch...

BHOOT JOLOKIA (GHOST CHILLY) CHICKEN

If your at Bak Bak Bar make sure to take up the challenge and taste some BHOOT JOLOKIA CHICKEN I thought this is easypeasy stuff i can handle the heat and eat all the chicken served with just one bit i was unable to breathe but did not want a chilly to rule me took this challenge seriously and ate 3 chicken legs and broke the record in my group no jokes this is some serious spicy stuff after all the spicy munching it took us 1/2 hour for us to settle down a bit and start our lunch...

BAK BAK SIGNATURE COLA GLAZE CHICKEN WINGS


MONK FLAMED CHICKEN TIKKA 

Soft and spicy chicken tikkas with a touch of rum flambe tasted so yum melt in your mouth moment the cola glaze chicken was sticky bit sweet and spicy and  tasty after savoring the best starters we were served main courses right away...

TENDERLOIN

Best cut of beef fillet marinated in herbs and spices grilled to perfection and served along with buttery mash and grilled veggies.

CHIMMICHURRI PRAWNS

Pan fried prawns in a chimmichurry sauce served with mash and buttery veggies tasted yum.. after all the bak baks we still had space for some yummy desserts...

THE COBBLER

Chunks of apple coated with cinnamon and sugar  topped with a crumble and baked till done and served hot with a vanilla icecream is truly an amazing treat.. 

SINCERELY SINFUL

Rich chocolate mousse served along with a star anise reduction was yumm and this was my pic...

GANACHE WITH WHIPPED CREAM

A rich ganache set inside a walnut crust looked sophisticated truly a chocolate lovers dream...

MY EXPERIENCE CAPTURED

Bak Bak Bar KORAMANGALA
PHONE:080 43692712 Table Reservation: Recommended
ADDRESS: 1, Kira Layout, Opposite Prestige Acropolis,
Hosur Main Road, Koramangala, Bangalore

Get Social https://www.facebook.com/BakBakBar

Thursday, April 17, 2014

PUNJAB GRILL @KORMANGALA BANGALORE

My blogger friends had already made arrangements to visit punjab grill they invited me last minute and i couldn't say no just hopped in and wanted to savor true Punjabi cuisine.

Lot of people in my friends list may or may not know that I come from a army background Dad and my Grandpapas have served army one of them was a major general and they have been with their families to punjab my naani/grandma always used to make some of her authentic punjabi recipes which used to always have loads of mustard ginger or paneer my dad grew up eating punjabi food and till date has the habit of eating rotis in large quantity very unusual for a southie I had to take him along.

Me and dad were greeted and seated in a cosy corner  i just couldn't resist clicking a few shots of the place before settling in. colors of reds and beige upholstered furniture crystal light fixtures chic and dramatic settings were appealing and inviting. rustic food in a modern setting was truly amazing the place is divided into 5 seating areas outdoor, bar, indoor lounge, private lounge area and a party area very neatly maintained with a huge variety of  wines and whiskys on display through out the restaurant.

Our lunch service started with few drinks and wide range of starters followed by main course and a wonderful dessert.

FERMENTED KALI GAJAR KI KAANJI
Black/Purple Carrots are ground with spices and mustard and matured in earthen pots and served before a meal this kaanji helps in digestion. 

MOJITO-like NIKI te TIKHI
Mildly spiced with cumin black salt chilly lime juice mint and ginger juice was truly refreshing to start with


CHANNA JOR GARAM, MASALA NUTS, ALOO PAKORE, MASALA MATTRA
Mixture of 4 taste test starters served in little cones were truly amazing and had authentic taste brilliant idea to start with few drinks

 KURKURI
Wonton skin rolls filled with mushroom celery olives sun dried tomatoes and pine nuts dipped in corn flour batter rolled in sevian and fried crunchy bursting with flavors served along with sweet chilly dipping sauce.

AMRITSARI  MACHILI & DESI ALOO CHIPS 
This tantalizing fried fish is prepared with a basic spiced batter deep fried in oil and served with chips and radish chutney melt in your mouth moment.
  
 SALMON TIKKA
Salmon fillets marinated in fennel dill ginger honey and a trance of mustard oil grilled in tandoor tasted yum spiced salmon perfectly smoked with indian flavors was a treat served along with mint chutney.

Tandoori Kukkad Wings
Chicken wings marinated with spices and yogurt basted with tamarind chutney/indian version barbecue sauce grilled in hot tandoor coals tasted absolutely amazing  

GANNE ki MARGARITA
Ginger and fresh mint infused sugarcane juice topped with splash of vodka this is something very new to my taste palate quite refreshing and tasty  


TABAK MAAZ
Twice cooked Kashmiri flavored rack of lamb is marinated with lot of ground spices fresh ginger and garlic its cooked till half done and then basted with a tandoori yogurt sauce and grilled on hot coals basted with ghee cooked till perfection

PANEER TIKKA
Cottage cheese marinated in spiced yogurt grilled in tandoor and served along with mint chutney was an amazing starter.

Chicken Keema with Fryums
Not so finely minced chicken keema was cooked to perfection in a reduction of spices and blanched onion was garnished with loads of mint and coriander and topped with sliced onions soft spicy keema with crunchy fryums you can imagine it was heavenly 

MUTTON BOOTI 
Boneless mutton grilled with perfect amount of  spices toasted in a pan with caramelized onion ghee and fresh coriander which was served inside a iron box contraption quite innovative the lamb was cooked to perfection

SARSON KA SAAG & ASSORTED ROTI BASKET
Blanched and mashed mustard and spinach re fried in ghee and spices makes a perfect side dish for makki ki roti tasted yum along with white butter and crunch jaggery. assorted roti basket had makki ki roti, laacha paratha, butter kulcha and tandoori roti

DEG HOT POT
An Exquisite mildly spiced meat koftas and bone marrow cooked to perfection in a apricot, carrot and radish gravy perfect side dish for lacha paratha.

BUTTER CHICKEN
Marinated chicken in turmeric yogurt tandoori masala is simply pan fried in butter till tender a tomato and onion sauce is reduced in spices and chicken pieces are added to the gravy this yummy gravy is always tasty with butter kulcha P.S dont mind the calories for once

CHUSKIS
These vodka infused pack of party pops were prepared from mango, pomegranate, sabja, orange and gol gappe ki pani quite interesting flavors and was intentionally served to cleanse my palate.

ADHARAK INFUSED MOJITO
After all the food i wanted some mojito before attacking pulao and dessert  

Bahurangi Pulao
The name literally means colorful this mildly spiced pulao is prepared with a mixture of veggies carrots beets beans broccoli and caramelized onions in ghee and spices long grains of cooked basmati rice is mixed in this masala and allowed to steam inside a clay pot  

Gur ke chaawal served with daulat ki chaat
Rice cooked with jaggery and flavored with cardamom powder garnished with ghee and nuts served along with saffron flavored skimmed cream which tastes like ice cream its flavored with saffron strands and garnished with loads of finely chopped pistachio apricots and almonds.

Thanks to Chef Gurpreet Singh and Mr.Deepak Bhatia Vice President Operations for inviting us to a wonderful spread we truly enjoyed and would love to drop in again with my family Pic Courtesy: Jeet Banik.

Ambiance:5/5
Food: 4/5
Service: 3/5
Value for money: 3/5
Valet Parking  not available 

Food for 2 will cost 1500 to 2000 including drinks 

Honest opinion some recipes had authentic taste and flavors some were refurbished fusion versions i would have preferred traditional authentic punjabi cuisine more mustard oil and ghee (health aspect its not good who cares when your eating punjabi food) portion size the amount of starters served filled us up drinks were awesome it was truly an amazing experience excellent space to enjoy with family and friends I would recommend dinning in a large group.   

Address: SJR Primus, No. 1, Ganapathi Temple Rd, 
Koramangala Industrial Layout, Koramangala,
Bangalore, Karnataka 560034
Phone:080 4090 2161
Hours:11:00 am – 11:00 pm