Year: 2012

French Macarons and Amande Patisserie

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There has been a flurry of activity around the Macaron in Bangalore. Suddenly home bakers have taken to trying their hand at churning these pretty treats out, Taj Vivanta has a Macaron festival, patisseries are selling them hot off the mint and  there has even been serious discussions on a popular food group around their spelling! Adding to this is Masterchef Australia – I don’t think there’s been one season where the contestants have not tried their hand at impressing the judges with a fancy macaron. I guess we’ve reached critical mass for the Macaron in Bangalore and Amande Patisserie has come in at the right moment! Before you read any further, I have a few things to profess. When I first came across Amande, I was just a happy customer. Being a click crazy person, of course I had to take pretty pictures of the Macarons and cry out to all and sundry on Facebook on how much I loved them. Owing to this evangelist behavior Amande’s customer list included people from my friend …

Jamaican Jerk Chicken

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Was the chicken a jerk? I thought ‘jerk’ was reserved for the masculine gender, so shouldn’t the rooster be the jerk? On the other hand, why is the poor poultry being subjected to name calling in the first place? Ha ha ha … this recipe name always cracks me up. I know it’s juvenile to laugh at such things but my brain is wired in weird ways! So coming to the point…nobody is a jerk here (except maybe the gas connection guys – but that’s another story)! Jerk is a style of Jamaican cooking where the meat is generally dry rubbed or wet marinated with a very hot spice mixture called Jamaican Jerk spice (courtesy: Wiki). The inspiration for this, was the fact that I had a bottle of All-spice and the rest of the ingredient list (including Demerara sugar) available in my pantry. I know! Sometimes I surprise myself! So I proceeded to make the mixture and marinated the chicken overnight. I cooked it for lunch this afternoon and maybe was a bit overenthusiastic …

Pretty in Pink – The Guava Mojito

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Featured in Tastespotting.com on 21st Sep 2012 Featured in Tasteologie.notcot.org on 22nd Sep 2012 When I was a kid, it was stereotypical for the girls to dress in pink and the boys in blue. And because I was pretty much forced to wear pink most of the time, I developed a kind of love hate relationship with it. Love because I actually adored the colour and hate because I would be called a ‘girly girl’ whenever I wore it. And this was completely unacceptable to me, especially while playing tough games like police and robbers in the neighbourhood! I could not bear to have my game credentials questioned because of a colour! (Racism at the grassroot level!). So I avoided pink as I grew up, until one day my wardrobe had nothing that was pink. And then the revolution happened – the metrosexual male stepped over the line and wore the prettiest baby pink shirt! That was it… something snapped inside of me. The hypocrites! All the while belittling us women for being girly girls …

Red and Green Coconut Chutneys for Idlis or Dosa

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Featured in Tastespotting.com on 18th Sep 2012 I was the kind of South Indian kid who always liked her Dosas more than her Idlis. The crispy buttery pancake always made my mouth water a lot more than the healthier alternative – The Idli. The only place I would crave an Idli was this little cart near Commercial Street. There are more than a dozen idli sellers with similar wares in and around the area but I always gravitated to this one. The reason was simple – the chutney’s! This man made the most awesome red and green chutney’s to go along with the idli’s. People would queue up in front of his cart from 7:00 pm upto 9:00 pm. His stock would never last beyond that! The whole exercise of ordering in this place is an art – of War! You jostle through the crowd to reach a point where he can actually see your face and hear you. Then you scream out your order (no dilly dallying) and squirm your way out of the …

Veggie Chic Menu at Caperberry, Bangalore

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I like my chicken and my bacon and my pork and mutton and prawns and …you get the drift. So when I excitedly signed up for the Veggie Chic menu created by Chef Abhijit Saha of Caperberry, many eyebrows were raised. Is she turning vegetarian? Is she just coming there to mock us with terms like Ghas Phoos? And finally has she not read the menu? My answer to all the dear veggies – I just thought the Veggie menu looked exciting and why should I pass up an opportunity to be entertained by a culinary genius just because the menu didn’t have anything that walks, swims or clucks! Now that we have resolved the mystery of my presence at the dinner, let’s move on to important bits – the restaurant and the food! Caperberry means provocation of desire in Hebrew. It’s also really a berry as well – green and tart… but the earlier definition is more in tune with what the restaurant wants to achieve. Caperberry is located at the Tanishq building on …

Okonomiyaki or "As you like" – Japanese Pizza

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Featured in Foodgawker.com on 20th Nov 2012 Featured in Tasteologie.notcot.org on 20th Nov 12 Featured in BitchinKitchen’s Twitter feed on 28th Nov 12 I must confess, I had never heard of this thing till my trip to Stuttgart this summer. I know Stuttgart and Japan are miles apart, but the story starts there. The co-resident’s friends, let’s call then D and E decided to make Okonomiyaki for dinner. Now E had travelled to Japan for her summer break and fell in love with this dish. The dish being a savory omlette/ frittata/ pizza made out of flour, eggs, cabbage, veggies and pork and topped off with mayo, sweet sauce, fish flakes and seaweed. It’s so popular in Japan that there are more than 30,000 specialized Okonomiyaki restaurants. The restaurant provides you with ready okomomiyaki batter and you add in whatever your heart desires and proceed to grill it on the grill pan in front of you. Then you decorate it with the condiments of your choice and proceed to polish off your Japanese pizza! Unfortunately …

A Bloggers Meet and Four Seasons Wine Tasting

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What is a good way to spend a Sunday? Couple of friends sharing a good meal over some great wine by the poolside on a cheery afternoon – pretty much hits the spot! So that’s what I did, this Sunday. I was invited to a Bloggers Meet at the Royal Orchid which was hosted by Four Seasons Wine. The invite promised a live cooking demo, wine tasting and food pairing and a chance to catch up with fellow bloggers. What’s not to like? The day started off with running into some friendly (boisterous) fellow bloggers and exchanging stories by the beautiful aquamarine pool on the roof top of the hotel. In breezed the ambassador of Four Seasons wine in India – Ex-Miss India Earth Shamita Singha. Not just a pretty face we realized, when she waxed eloquently about the different types of wine. Four Seasons Wines (part of UB Group) is produced at India’s largest winery at Baramati in Pune. They produce a whole variety of wines, but we restricted ourselves to tasting three this …

Quick Hummus for Easy Entertaining…

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Featured in Tastespotting.com on 26th Sep 12 While the quickest Hummus would be a store bought variety, it’s not essentially the tastiest. At the other end of the spectrum is the completely home made Hummus which is super yuumy but so time consuming (with the overnight soaking of the chickpea and then boiling blah blah blah), that it takes the joy out of entertaining. Ok, I’m exaggerating, but I’ve never been a fan of being a slave to the kitchen. Give me quick, easy and tasty any day! So I’ve found a happy median with this recipe. I use canned chickpea and tahini paste and blend the rest of the ingredients in! It’s super simple and tastes 100% better than the store bought one. And I also have the satisfaction that I churned it out myself. (At least MOST of it)! J Quick and Easy Hummus Prep time: 15 mins Makes: 2 cups What you need: 1 can/ 450g Chickpeas in liquid (drained weight 200g) 1/3 cup Water/ Liquid (from the can) 2 Tbsp Tahini …