Road to Baluchistan–Review of Food Festival @ Baluchi

What happens when star chefs from five properties gather to create a food festival at one location? That too, in our city, Bangalore? You can expect plenty! A few foodies and bloggers were invited to a preview of the ‘Road to Baluchistan’, a food festival currently running at Lalit Ashok Hotel, Bangalore.

Conceived by Chef Suvaranjan and Chef Bharat Kapoor of Baluchi, Bangalore, the Food Festival brings signature dishes of the participating star chefs of each Baluchi restaurant, a few forgotten dishes, and then some modern interpretations of Indian cuisine.

Chef Mumtaz from Baluchi Mumbai, set the mood for the evening with an elegantly plated Subz Gullar Kabab. The kabab, unusually shaped like a samosa was silken smooth on the tongue. Its richness grew on the palate before unleashing the spice and heat within! Perfectly balanced in texture and flavour, this amuse bouche certainly had us all looking forward to the next course.

I next chose a vegetarian platter of starters while the other diners were offered vegetarian or non-vegetarian platters according to their choice. Sheer morsels of delight, the Mushroom ki Galouti and Malai Artichoke (by Chef Satyabir, New Delhi) were absolutely brilliant! The galouti was unbelievably velvetty on the tongue. The Malai Artichoke had me eyes closed and savouring the lush cream offset by the saltiness of the fleshy artichoke. The Rajwada Paneer Tikka (by Chef Zainul Abedin, Jaipur) scored well on flavour, however the paneer was a tad chewy. Palak ki Nazakat (by Chef Bharat Kapoor, Bangalore) went down reasonably well. I enjoyed the tomato relish on this kabab better than the kabab itself. Plated with pomegranate molasses, balsamic reduction, and pineapple relish,  the presentation and the taste had everyone nodding happily in approval. The surprise churan powder and gold dusted green olive on the platter had all of us in ‘oooohhs’ and ‘aaaahs’.

Note the elegant plating, don’t miss the gold olive either!

The Baluchi, Bangalore has introduced a Naanery coupled with unique chutneys and paired with an interesting wine list. On offer that evening were Baqarkhani (a Kashmiri roti fragrant with saffron), Besan ki roti (crisp and spiked with ajwain), Pheni Paratha (flaky, rich, crisp, and topped with sesame seeds), and Gilafi Kulcha (stuffed with cheese and peppers), teamed with interesting chutneys such as Raw Papaya chutney, Carrot chutney, Radish chutney and a sweet-spicy Tomato chutney. The wine list includes whites from Vina Esmaralda, a Sauvignon Blanc from Honig, and reds from Brancaia TRE 2012 and KRSMA 2014.

This Naan-wine pairing is sure to pique the interest of discerning gourmets in this city.

The main course, aptly named ‘Dawat-e-Lazeez’ arrived soon after. As a vegetarian, I chose to go along with suitable menu options. The Bhindi Singhada, a smart stir fry of fresh Bhindi with crisp water chestnuts tossed with fresh spices won my heart for it’s uniqueness and real-fresh spice flavours. I enjoyed the Paneer parcha mutter, prepared by stuffing a ground green pea mixture inside parcels of soft paneer and simmered in an onion-tomato gravy. This gravy had an interesting texture and gutsy flavours. The Dal Baluchi was superlative in aroma. Silken-creamy on the tongue, smoky aroma, each spoonful was eaten joyfully. The Jodhpuri Gatta Subzi had a hearty, spicy gravy to its advantage, while the Gatta could have been improved by soaking for longer in the gravy. My search for the perfect Rajasthani Gatte ki Subzi continues.

Served with more hot Naans, rotis, and assorted breads, and an excellent array of pickles, namely, Kathal ka Achar, Aam ka Achar, Hara Seb ka Achar(outstanding), the main course left me heaving under its array.

A refreshing Pineapple Jeera Granita was welcome as a palate cleanser. A good thing too, for we were presented with a superbly aromatic, unusual ‘Paan Biryani’. Delicately flavoured with Paan leaves, cooked on Dum, and served with Burrani Raita, do not miss this!

All good things come to an end. We came to a sweet ending of this mighty repast with bowls of Gulab ki Kheer, Malai Kulfi, and hot Gulkhand ke Gulab Jamun! If Gulab (Rose flavour) dominated the dessert options, I did not complain! Of the three, I feel partial to the succulent Gulkhand stuffed Gulab Jamun. Depsite not being a fan of Gulkhand, I could not resist polishing off this hot Jamun.

If you are a fan of North-Indian food, if you enjoy a carefully curated menu in a soothing ambience by courteous and attentive staff, if you do not want to miss the offering of the some of the best chefs in the country, you should reserve your table at Baluchi, Lalit Ashok, Bangalore. The festival is on till the 20th of March. Open for lunch and dinner with a la carte menu offered. Costs approximately Rs.3000 for two.

Above Ground Levell Lounge –Departure Lounge

The Above Ground Levell Lounge at Domestic and International Departure Terminals of Bangalore International Airport have been conceived to provide travellers a complete relaxed experience while at the airport. Currently operational in Bangalore airport, this is the first foray of the Bird Group into airport lounges.

I was invited to review the Lounge at the Domestic Departure Terminal. Here is what I saw and experienced.

Key features of the Above Ground Levell Lounge are -

At the mezzanine floor, look out for it’s entry at the fag end of the departure hall.

Offers a refreshing experience. Accessible to both special card holders as well as having a Pay and use option. Guests can purchase plans as per need. For eg., choose between simple refreshments or a full meal option. Guests can then avail of the lounge’s facilities which include food and a fully equipped business centre, charging stations as well. I noticed the Flight Information Display Systems at vantage points in the lounge.

The lounge has a very roomy feel, since it is spread over 13,000 square feet with 250 seats at the domestic terminal. This vast space is intelligently divided into zones that also merge into each other seamlessly - the coffee shop, the bar and the dining area. The interiors are done up tastefully incorporating traditional motifs from Hampi. I especially liked the idea of Rangoli designs on the plush carpeting. Tree pods add to the ‘Green Bangalore’ feel apart from offering privacy to different sections of the vast lounge. Along with the pleasing music being played, and the soothing ambient lighting all around the space, the space looked inviting and relaxing. Plush seating, intelligent use of decor to offer privacy, I would surely choose this lounge over other options currently available at the departure terminal.

  

Offering massage chairs and showers in addition to the premium facilities they have currently, could take passenger comfort to the next level here.

Buffet spread, live counters, are all in place to offer guests a wide choice of food and beverages. Buffet for the major meals of the day as well as live stations doling out eggs made to order, chaat stations, dosa counters are all geared to pampering travellers’ taste buds. Head chef Shadab proudly informed us that the menu keeps changing every fortnight. This way, frequent travellers can look forward to new culinary offerings each time. The Chef is also particular about seasonal produce, healthy cooking and serving home style food to his guests.

Food cooked fresh, special diet requirements taken care of, customisable dishes, comfortable seating - the Above Ground Levell lounge is fully equipped to handle every need of the weary and tired traveller.

A picture tour of the food sampled that day -

 

U4IA – Review of Food Menu

Interestingly named, U4IA (Euphoria) has been conceived as a fun destination spot for all. It is built over four levels, with each floor offering different entertainment options. The ground floor has a screen for match days. The first floor houses the pub, the brewery vats, and seating. Wooden flooring adds to the charm. The second floor, I hear, is intended for banqueting/discotheque. The rooftop has a barbeque lounge space.

I was invited along with a few other bloggers to review their new food menu. A lounge or a microbrewery will surely have great choice of drinks on the menu. But to find a peppy menu, with diligent attention to the food as well, is surely reason to smile! We found just that. There were several bold fusion creations.

  

Chef Vinod Laxman set the evening rolling with some great starters and finger food. Beer battered onion rings,  oozy mozzarella sticks, mushroom with Szechwan peppers, baby corn chilli, Paneer Peshawari were some of the starters we sampled that evening. Crunchy onion rings with the beer making its presence felt in a desirable acidic way – good to go with the brews they serve up. The baby corn packed a good punch and the Paneer fragrant with the marinade and grilled well. It was tough for me to fault the starters that evening. They scored high on both presentation and taste. Others who sampled the non-vegetarian starters also had the same opinion.

Thai curry Veg Pizza was one of the mains served. I liked the concept of Thai curry on a pizza. If I had to be picky, I would say the pizza could do with a tad more sauce and flavour. The mains menu also included some non-vegetarian dishes which I did not sample.

 

We had no room left for dessert, thanks to the generous portions. Our interest was piqued when ‘Biramisu’, a spin on the traditional Tiramisu, was brought in. The chef informed us that this dessert had stout beer replacing the usual marsala, liqueur, or brandy used in traditional Tiramisu. Replacing a strong beer like stout with a lighter beer such as the Octoberfest may help. This experiment needs further tweaking before it can hit the right spot.

The starters are the best course on the menu. A glance at the bar menu revealed plenty of cocktails, shooters, flamers, and other high drama stuff to offer choice.

For those who are interested, their microbrewery turns out these organic brews in house with fully imported German machinery and methodology as well. The staff informed us they have 4 beers on tap currently. Col. Stout, Brew master’s special, Oktoberfest, and Capt. Wheat. Folks at U4IA take care to ensure their brews are fresh and carbonated just right to give customers a happy experience. If you are in this part of the city and want a fun space to watch the IPL or just to unwind, you could check U4IA out.

U4IA - Opposite Yamaha Showroom, 2nd Stage, Raj Mahal Vilas, New BEL Road, Bangalore,India.

Open on Monday to Thursday and Sunday from 11 am to 11 pm. Friday and Saturday – 11 am to 1 am.

Cost for 2 – Rs.1500 (approx)

Warning – Healthy Slurps does not endorse irresponsible drinking. Please adhere to legal age limits for drinking at your place. Do not drink and drive. Be aware that alcohol can be habit-forming and addictive.

 

Technorati Tags: U4IA,Restaurant review,review,Bangalore Restaurant Review,Microbrewery,Starters

Baisakhi Food Festival @ Sheraton

Come April and the harvest festival is celebrated all through India under different names. Baisakhi, celebrated in this season by the hearty Punjabis, is a good reason to launch the Baisakhi Food Festival at Feast, Sheraton Bangalore. Now, this is a restaurant that is never dull. While the buffet spread at Feast is always a feast literally to all your senses, the folks do not believe in resting. Several events and food festivals are planned on a regular basis to give their old and new guests new food experiences.

When I was invited to review this event, I agreed, for Punjabi cuisine is known for its robust flavours and great variety as well.

The menu includes all the traditional favourites. The Chefs have not wasted time in tweaking recipes or creating fusion dishes. Baisakhi it is, and Punjabi food, you get! Offering equal choice to both the vegetarians and the non vegetarians alike, pick as the fancy takes you. Among the vegetarian starters, you can enjoy Bharwan Paneer Tikka, Alu Mushroom Tikki, Tandoori Alu, or Rajma ki tikki.  Wash it down with salted lassi, or a pleasantly sharp jaljeera. If I felt the lassi was lightly watered down and not creamy and thick as I would expect, I realised it was a good thing. The drink was just right to whet my appetite instead of silencing it. Of the starters, the Rajma Tikki stood out for its silky smooth texture and balanced spices.

 

It would be wise to head on to the main course before you are filled up with the starters.  For, by no means should you ignore Sarson ka Saag. Set up at a separate station, with befitting accoutrements, this is probably the best you can find outside of Punjab! Bajre ki roti and Makai ki roti lend good support to the Saag. Enjoy the symphony that plays out in your tongue and brain while you are at this.

 

Can Paneer tikka Masala be not around when the cuisine is Punjabi? The folks at Feast do not disappoint. You will also find Dal Makhani, Sabz Masaledar, Alu Saagwala and such typical Punjabi dishes on the menu. Dal Makhani stood out for me for its rounded flavours and a rich, engulfing mouth feel. Steamed rice, choice of breads, fragrant pulao to accompany the entrees, you will find them all.

The live jalebi counter caught my attention. Piping hot jalebis with chilled rabdi is a match made in Punjabi heaven!  You can choose to satisfy your sweet cravings with flavoured falooda with matka kulfi, gajar ka halwa, and even a sugarless lapsi kheer for people with diet restrictions. These Punjabi desserts are in addition to their regular array of baked desserts and Teppanyaki ice cream.

 

This special menu is in addition to the regular buffet spread available for lunch and dinner. With a sleek ambience, sunlight streaming in the day and cosy lighting at dinner time, Feast is a location you must try out. While there, soak in the ambience, enjoy the courtesy of the staff and tuck in into one of the biggest buffet spreads in the city. You will not be disappointed.

I was delighted to find the staff sensitive to special dietary requirements of guests. Be it vegan, vegetarian, Halal, gluten-free, lactose-free, sugar-free or any other needs that you may have are sure to be met with.

The Baisakhi Food Festival is on at Feast, Sheraton Bangalore from 10th to 19th April, 2015. If you can glug 500ml of the lassi at one go, your meal is free! Is that not a great reason to try out?

Technorati Tags: Restaurant review,Bangalore Restaurant Review,Punjabi cuisine,Baisakhi,Baisakhi Food Festival,Feast Sheraton

Too Maach Bengali Food Festival – Review

Imaginatively named, the Bengali Food Festival and Four Points by Sheraton, Bangalore beckoned a few bloggers last Friday evening. I accepted, for the call of Shukto and Poshto was alluring, not to mention the gollas as well.

Due respect was given to seafood, for it is Bengali food after all. Thankfully, the buffet spread offered more than maach (Bengali for fish) for a vegetarian like me. Apart from the Macher jhol, and Murg kasha,  Nariyel diye cholar dal made its all important appearance. Fragrant with the bay leaves and panch phoron, I was happy to eat a bowl of this iconic dal by itself.

Aloor dum and Panner dalna were comforting. Were they authentic Bengali? Not sure. Were they tasty? Hell, yes. The Shaak bhaja, made with healthy red amaranth reminded you of a Bengali home with Kakima urging you to eat more of healthy greens!

The highlight of the evening was the aromatic, cooked-to-perfection Subz dum biryani. If you like your biryani aromatic, with each grain cooked perfectly, imbued with a bouquet of spices, yet with a restrained use of chillies, then this is the place to find it. You could choose hot steamed rice to accompany the gravies or ask for fresh hot luchi, naans or other rotis to be brought to your table from the live counter.

There were some Tangra dishes to add weight to the buffet such as the Wok tossed noodles, the sweet and sour vegetables, a grilled vegetable with cherry tomato confit. Appetising and flavourful, they lent good colour and gusto to the table. A fresh salad counter and breads enhanced the dining experience.

When there is Bengali food, how can sweets be far behind? Desserts were well represented with the Chaner payesh,  Kamla bhog, Mishti doi, Kala jamun, Roshogolla, and several more! While dessert is called the ‘king of all courses’, the ‘king’ of the evening’s desserts was the Chaner payesh. Creamy, divinely aromatic with the saffron, sweetened just right, I had to fight the urge to help myself to a second bowl of this Payesh.

To sum up, I would have to loved to see some of the famous Bengali chutneys and baaja on the menu. I guess the recipes have been adapted to make even a non-Bengali food lover enjoy the spread. When there, be sure to indulge in the desserts. I can guarantee you will find happiness.

The soothing interiors at ‘The Eatery’ with ambient lighting, comfortable seating, attentive staff willing to serve with a smile are all great positives for Four Points by Sheraton, Bangalore. 

Too Maach Bengali Food Festival is on at Four Points by Sheraton, Whitefield from March 11th to March 22nd. Open for dinner from 7 pm to 11 pm. At INR 749 + per person, it is a good value for money event. Do check it out, folks.