All posts filed under: Review

Kale, Banana and Soy Milk Smoothie

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I’m making a conscious effort to eat less meat these days. Which essentially means that I’m reading up a lot more on vegetarianism/ veganism and every other form of ‘ism’ that will help me see the light. It started I think two years ago, with Michael Pollen’s book – ‘The Omnivores Dilemma’. After experiencing the gamut of ways humans can eat and survive – from hunting-gathering to pure industrialized food, he arrives at a simple statement. “Eat Food. Not too much. Mostly Plants”.

Strawberry Tart with silky Pastry Cream

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Strawberry season and not succumb to the luscious fruit? Not a chance. So as usual my fridge is stocked with box after box of strawberries this year. After umpteen strawberry shakes, smoothies, juices and eating the fruit dipped in chocolate (yes, that’s legit), I decided to incorporate it into a dessert. A Strawberry Tart seemed like the perfect way to enjoy the fruit without cooking it. (I’m all for jams and preserves with other fruit, but the strawberry is perfect as it is).

No Knead Artisanal Bread

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There was a certain phase in our married lives that the co-resident was bent upon buying a Bread Machine. His very macho Columbian Boss had nonchalantly stated that he bakes his own bread every day in his nifty bread machine. The co-resident was immensely impressed (or was trying hard to impress his boss) and insisted that we get one as well. Considering our staple diet at home is rice, I successfully steered his mind away from such frivolities using endless arguments hard logic. After a couple of years though, I wish I hadn’t thwarted his grand plans.

Shang Palace – China on a Plate (Shangri-La Hotel Bengaluru, Palace Road)

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It should come as no surprise that the newly opened Shangri-La hotel in Bangalore, would choose to have its crowning jewel – Shang Palace, as one of the restaurants. With a heritage of serving authentic Chinese cuisine for 42 years, Shang Palace ensures its patrons get a taste of Cantonese, Shanghainese, Bejingese and Sichuan flavours. A five star restaurant with a focus on value for money and classic Chinese cuisine, Shang Palace is a game changer.

Getting Fresh – FreshMenu (Bangalore)

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If you live in a bustling neighborhood like Koramangala where restaurants are a dime a dozen, stepping out to grab a quick bite is a no brainer. Say you live in Benson town, or maybe the boondocks Whitefield, your choices drop by a third. Ordering in is always an option, but who wants Sharmaji’s Palak Panner, Tandoori Roti and Chicken Tikka every day? FreshMenu seems to have birthed itself to cater to the needs of those who like to change things up a bit, on a fairly limited lunch budget. The concept is simple – quality ingredients, gourmet global cuisine, value for money pricing on a daily rotating menu, prepared fresh by trained chefs. Was it too good to be true? We put it to the test on a lazy Saturday afternoon.

The Double Black Experience @ Blue Bar (Race Course Road)

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Eventually, everyone who drinks alcohol will graduate to Whiskey – at least that’s the general consensus among the drinking population. I’m not a Whiskey drinker, give me a Gin and Tonic or a nice glass of Wine any day. The husband on the other hand, swears by his single malts and his peaty blended Whiskeys. Every trip abroad is a happy occasion because he gets to bring back his loot of interesting Whiskeys. So of course the Double Black Event at Blue Ginger was welcomed with much enthusiasm.

On Trial – Chef’s Basket Recipe Kits

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Busy lives have a direct correlation to the number of times a packet of Maggi is ripped open for dinner. Unfortunately as I’ve grown older and more conscientious of what goes into my system, the packet of Maggi doesn’t fit into the scheme of things (often at least: P). But a hungry tummy needs to be fed, and though going out for dinner or ordering in seems the most logical option – we can now add one more avenue into the mix. Recipe Kits with a complete set of ingredients and minimal prep and cooking time to rustle up World cuisine at home! Chef’s Basket sent me two of their recipe kits and I put it to the test last week.

Breaking the jinx with Mushroom Melts

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The thing about leisurely cooking in the afternoon, is that I get to take pictures. And that is a privilege that I seem to have lost with my current work schedule. Add to that, the imagined pressure of blogging about something fabulous and you have yourself a pretty non-existent blog over a couple of months. (Sorry Shwe!) So I’m breaking the jinx and blogging about something. Even if it’s something really simple. Something I make myself pretty often and something that I really like. My normal grocery shopping always includes a packet of button mushrooms. I like to toss these babies into omelets, pulaos, stews and casseroles. But what I like to do most is just sauté them in butter and garlic and pile them mile high on some good bread. The key to making this more than ‘mushrooms on toast’, is to know how to sauté the mushrooms. What we are looking for is a nice seared brown outside and a juicy plump center. Overcrowding mushrooms in the pan and/or adding them in before …