Food Tasting: Carrots 100% Vegan Restaurant @Koramangala, Bengaluru

I was hosted by carrots restaurant for lunch. This is not my first visit, I've been here on few occasions with friends and for events. Carrots is India's first vegan restaurant located at Koramangala, Bengaluru. Restaurant promotes organic farming, offering plant based foods. Menu comprises of dishes from across the globe, all dishes served to us was packed with flavor and tasted excellent. 

Ambiance has a homely vibe, I felt relaxed and enjoyed my lunch, very friendly staff. Carrots also has organic product store and they sell many products prepared in house like soya milk, red rice milk, mock meat, vegan mayo and more. One can also order food via zomato they deliver to your doorstep. Guilt free meals with no sugar, fat or excess oil. Please make sure to mention if any nut or allergy they will customize and prepare meals accordingly. 

  Ambiance shots provided by PR

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Soy Buttermilk: Soya milk and curds prepared in house, spiked with ginger, cumin, pepper and coriander. A traditional welcome drink served across southindian homes.

 Carrots Oats Smoothie: Thick and creamy carrot smoothie perfect drink to pair with sloppy joe burger.

Creamy Corn and Cilantro Soup with House Made Whole Wheat Garlic Bread.

 Chilli Garlic Potato: Crunchy potato tossed with a tomato and garlic based sauce...

 Thai Peanut Salad: Freshly shredded cabbage and carrots topped with toasted peanuts and a tangy sweet date syrup dressing...

 Aubergine Mushroom Platter: Thick medallions of aubergine sandwiched with mushroom masala and grilled to perfection and topped with a creamy sauce...served with a side of herb rice and mixed vegetable medley.

 Sloppy Joe Burger: Let me just tell you this is no ordinary burger. Sesame chocolate bun sandwiched with a mock meat sloppy gravy served with side of french fries and home made fluffy mayo. 

 Fluffy Mayo prepared in house.

Obsessive Chocolative Disorder: Whole Wheat Chocolate Brownie, Coconut Chocolate Ice Cream, Dark Chocolate Sauce & Nuts.

What I really liked about carrots restaurant is they do not use chemicals, preservatives, sugar or even excess oil. They promote organic food all natural ingredients. Salads, smoothies and cakes are sweetened with date syrup, even the butter is prepared out of coconut there is a whole new level of natural foods they have experimented and curated a menu around.

I really found myself carving for more vegan food after every course, truly wholesome and superb food. Every dish on my table looked appetizing and packed with flavors. My three picks from the entire tasting was creamy corn soup, sloppy joe burger and whole wheat chocolate brownie. Very laid back experience...highly recommend this place. 


Street Food Series: Rumali rotis @Frazertown - Bengaluru

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I shot this small video clip of chef preparing rumali roti at a small take away outlet in Fraser town.  

Fraser Town officially renamed as Pulakeshinagar is a suburb of Bangalore Cantonment, located in Bangalore North-East, spread over 4 kms. It was established in 1906 and is named after Stuart Mitford Fraser (1864-1963), who was the tutor and guardian of Krishna Raja Wadiyar IV, Maharaja of Mysore.

Fraser Town was established to de-congest the growing Bangalore Civil and Military Station (otherwise known as the Bangalore Cantonment). Currently mosque road is known as foodies mecca specially during ramzan the spread is huge one needs to appreciate the spread and also have an appetite to digest all the dishes during the festive occasion.

One common dish found in fraser town is Rumali....literally translates to handkerchief. Rumali roti a flat bread could have originated from kazakh cuisine. 

Kazakh cuisine has nomadic practices, the amount of equipment used for cooking is minimal because it must be transported from location to location to follow the grazing herds. In addition, there are no luxuries such as electricity or running water. 

The iron kazan which we now refer as kadai, is the most indispensable piece of cookware—it is used for cooking pilaf, soups, and even bread.

Kazan is shallow like a kadai, it can be turned over to cook flatbread on the back. There are three different metals used to create a kazan...rot-iron, alloy and copper. These days we only get iron or aluminum kadai.  

Rumali is prepared with three ingredients, bleached flour (maida), milk and salt. Super soft and instant roti to prepare. Entire batch of rotis will get finished within the same day if served with a good curry. Recipe to prepare rumali roti is already posted on my blog please click here.


Mane Hollige @Basavangudi, Bengaluru

Hollige is a traditional sweet prepared during festivals or marriage. There are so many variations of hollige available today, hollige is normally prepared with a dhal, coconut or khova filling, many travelling traders in 13th and 17th century used to pack these puran poli/hollige for their long travels and  have gifted these poli or hollige to kings. We dont have exact dates when this dish originated everyone claims it to be their community dish in India.  As per study and research this dish could have originated from Afghanistan.

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Mane hollige is already featured on my Basavangudi food trail series. I wanted to feature them again these people truly deserve a shoutout. Quality and consistency of hollige is awesome, even the varieties of hollige that we get here is not available in other hollige outlets. Must try are white holige which is served with spicy gravy and chutney, khova hollige and coconut hollige.

They also have a condiment shop you can try the traditional condiments like chikki, halwa, chakuli and kodubale. To gift someone a traditional sweet or dish this is the place to buy. Try gifting traditional sesame chikki, groundnut chikki and kaimurruku. Apart from all these condiments they also sell fresh hand made rice noodles/semiya. Every thing is very affordable...pricing starts from 14/- upto 200/-.

Live Hollige Counter
Khova Hollige
Dhal Hollige

Condiments to buy for home or as gifts. 
Fresh Handmade Rice Semiya

Condiments we bought for house and tasting....Chakuli, Kodubale and semiya...

Read more Culinary Adventure Basavagudi Part 1 and 2 for more info.


Sharjah Shake Recipe (Banana Chocolate Milk Shake)

Sharjah Shake prepared with natural ingredients, perfect energy drink served during summer. This is a thick milk shake, a complete meal on its own. 

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3 Ripe Banana (Robusta or Kerala Butter Banana)
3 Cups Milk
1/2 Liter Vanilla or Chocolate Icecream 
3 Tbsp Diet or Regular Sugar
5 Tbsp Horlicks (We can also use Boost, Bournvita, or Milo)
6 Tbsp Hot Chocolate Powder
1 Tbsp Khus Khus/Gasagasa/White Poppy Seeds
15 Cashews 
4 to 5 Tbsp Roasted Salted Peanuts
Garnish: Candied Cherry, Salted peanuts, Vanilla Icecream, Chopped Almonds and Cashews

1. In a mixer-jar add poppy seeds, hotchocolate powder, roasted peanuts, cashews, sugar and horlicks grind to form smooth powder

2. Add peeled and chopped banana to the ground powder blend to form a smooth paste. Do not add water or milk for grinding.

3. Add vanilla icecream to the ground banana blend to form a smooth paste.

4. Add milk to the ground banana mixture whisk till all ingredients are well combined.

5. Divide and transfer the milk to tupperware containers freeze till the milk forms crystals.

6. Once the milk sets breaks and mix the milk add to a mixer jar grind to form smooth milk shake.

7. Serve the milk shake in a serving glass top with two scoops icecream. Garnish with salted peanuts and cherry serve right away...Enjoy :)


Sabsige Soppu Idly Recipe (Dill Leaves Idly)

Dill leaves or Sabsige idly is a famous delicacy in Bengaluru. They say this dish was originally prepared in Mysore. The flavorful dill leaves idly is topped with ghee or butter and served with spicy chutneys which literally melts in your mouth. 

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Ingredients for Sabsige Idly:
1 Bunch Dill Leaves (Sabsige soppu)
1 Onion Finely Chopped
5 Sprigs Coriander Leaves (Finely Chopped)
3 Sprigs Curry Leaves (Finely Chopped)
3 1/2 Cups Idly batter
1 Inch Ginger and 5 Green Chillies Ground into a Paste
1 Tbsp Salt
1 Pinch Cooking Soda
1 Pinch Asafoetida
2 Tbsp Oil 
1 Tbsp Ghee
Idly Dosa Batter Recipe Video

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1. Clean the dill leaves. Wash and chop as fine as possible.

2. Heat 1 Tbsp Ghee and 2 Tbsp oil in a pan.

3. Add the ginger and chilly paste to the oil fry for a minute or until raw flavor reduces.

4. Add onion, curry leaves, pinch of asafoetida and coriander leaves to the oil and fry till onion.

5. Add dill leaves to the onion masala and fry for a minute sprinkle little water cover and cook the dill until the greens soften.

6. Make sure the moisture from the dill leaves evaporates before removing from the flame. Once the dill leaves masala is done remove from flame allow to cool.

7. To the Idly Batter add the cooked and cooled dill leaves masala, cooking soda and salt as per taste.

5. Mix the batter well.

6. Heat a pressure cooker or idly cooker with water.

7. Once the steam builds. smear idly plate with oil.

8. Pour Idly batter in the idly molds place the moulds for steam cooking.

9. Allow the idly to steam cook on medium flame for 10 minutes check if idly has cooked by pricking a sharp knife or a skewer in the middle if the batter does not stick the idly is done.

Serve the cooked idly topped with ghee or butter along with coconut chutney.


Southindian Style Chicken Curry Roast Recipe Using Sakthi Masala Curry Powder

My chicken curry roast can be served as a side dish for southindian meals or biryani. Sakthi masala curry powder is a very recent find at my local supermarket. This curry powder is perfect for chicken roast, egg roast or fish fry. 

We never purchase ready to use masala on very rare occasions I will purchase a tandoori chicken masala or kitchen king masala I was  surprised with the quality of this curry powder its flavor and taste was potent. 
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1 1/2 Kilo Curry Cut Chicken (Without skin)
1 Large Onion
1 1/2 + 1 Tbsp Ginger and garlic paste 
(Please click here for basics of indian cooking ginger garlic paste recipe)
1 1/2 + 1 Tbsp Chilly Powder
1 + 1 Tbsp Coriander Powder
1/2 + 1/2 Tsp Turmeric Powder
1 Tbsp Tamarind Water
1 + 1 1/2 Tbsp Sakthi Masala Curry Powder
4 Dried Red Chilies
3 Green Chilies
4 Sprigs Curry Leaves
1 Tbsp Fennel Seeds
1 Tbsp Pepper powder
3 Tbsp Coconut, Sunflower or Sesame Oil
Salt as per taste
1/2 Lime Juice
Ginger and Garlic Paste Recipe Video
1. Wash the chicken twice drain excess water using a colander.

2. Peel, wash and finely chop onion.

3. Wash and slit the green chilly in half. Break the dried red chilly into half and reserve.

4. Using a heavy bottom pot or wok place it on medium flame add the chicken start adding the ingredients for the chicken one by one, 1 1/2 tbsp ginger and garlic paste, 1 tbsp chilly powder, 1 tbsp coriander powder, 1/2 tbsp turmeric powder, 1 1/2 tbsp curry powder and salt as per taste along with 1 1/2 cups water cover and cook the chicken on medium flame.

5. Occasionally stir the chicken and cook until excess moisture evaporates and the chicken has cooked till fork tender.

6. Remove the chicken form flame once cooked.

7. Heat a pan or wok on medium flame add 3 tbsp preferred oil. I will normally use coconut or sesame oil however for this recipe I used sunflower oil.

8. Add fennel seeds to the oil allow to splutter.

9. Add onion, dried red chilies, slit green chilies, curry leaves and onion to the oil fry for a minute.

10. Add 1 tbsp ginger and garlic paste to the onion and fry until the raw flavor reduces.

11. Once the oil surfaces on the onion add 1 tbsp chilly powder, 1 tbsp coriander powder, 1/2 tbsp turmeric powder, 1 tbsp curry powder fry all the ingredients until raw flavor reduces and oil surfaces.

12. Add the cooked chicken to the onion masala toss to coat, fry for a minute.

13. Add 1/2 cup water and 1 tbsp tamarind water to the chicken, check for salt add if needed.

14. Place the chicken on medium high flame keep stirring until the masala coats the chicken.

15. Depending on preference we can serve a semi gravy chicken or completely roasted chicken.

16. Fry the chicken until excess moisture evaporates add pepper powder and lime juice fry for a minute and serve hot...Enjoy :)

My plate with steam cooked rice, chicken curry roast, rasam, drumstick and potato sambar...

Mango Sambar Recipe Video

I have not garnished the chicken with fresh coriander for a reason and wanted only curry flavor chicken.


Big Bazaar Kitchen Stock Exchange Program 2018

I am happy to be associated with Big Bazaar Stock Exchange Campaign. Anyone can register and start voting for their favorite and 5 most wanted quality products. 

There is a huge variety to choose from starting from Microwave, Refrigerator, Cooker, Mixers, Toaster, Gasstove, Atta, Rice, Sauces, Spices, dry fruits etc.

Click on the link follow simple three step registration with your name, mobile number and email or we can register using Facebook ID. 

In association with this program I have also created and uploaded two yummy recipes strawberry lassi and kola urundai. Do watch both my videos friends. Let us all benefit from this Big Bazaar Kitchen Stock Exchange.
Upon registration one gets additional 100/- off and if you spread the news with your loved ones and friends on Facebook, Whatsapp and Twitter there is an additional 100/- off.

Registrations are open between 29th March to 4th April 2018 midnight. From 4th April Midnight voting starts till 5th April Midnight only open for 24 hours. 

Once you see the number of votes on your chosen product the price gets lesser and lesser by 7th and 8th april you can head to the nearest big bazaar outlet along with the coupon code provide only for you and start purchasing your products.

Simply follow the link and register friends you will surely find great deals. I am planning to stock up on some gifts for upcoming marriage and birthday events for this year. There is always a saying pre plan. 


Strawberry Lassi Recipe

Strawberry lassi is an excellent welcome drink to serve during lunch or dinner parties.
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100 Grams Strawberry
100 Grams Plain Yogurt 
3 Tbsp Diet Sugar or Honey
2 Pods Cardamom
2 Drops Rose Water

Wash the strawberry thrice pat dry remove the leafy heads and chop the strawberry into halfs reserve.

Always taste a strawberry to check the sour content before preparing the lassi.

Add the chopped strawberry to a mixer jar along with rosewater, sugar and cardamom grind to form smooth puree.

Add the yogurt and grind once more chill the lassi or serve as it is in a shot glass decorate with a strawberry and serve...Enjoy :)

Do try my strawberry lassi recipe and post your comments. Subscribe to me on Blog and YouTube Channel for regular updates πŸ˜‰


Food Tasting: Carrots 100% Vegan Restaurant @Koramangala, Bengaluru

I was hosted by carrots restaurant for lunch. This is not my first visit, I've been here on few occasions with friends and for ...