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Sattvic Food at Sattvam (Sadashivnagar, Bangalore)

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When you hear of a restaurant serving delicious vegetarian meals without the use of onion or garlic you are bound to be intrigued. When someone tells you that the restaurant is located in the upmarket Sadashivnagar area and serves ‘designer’ vegetarian fare – it piques your interest some more. And finally when you read that the restaurant not only serves vegetarian fare, but that all of it is Sattvic as well – the deal is sealed!
The concept of Sattvic food is not new to me – all temples in India serve it as Prasad (food blessed by the Gods). The reason I used to frequent the Hanuman temple near my house, as a kid, was because of the yummy Prasad. (Food has always been my focus!)
Sattvic food is referred to as a ‘yoga diet’ – something that leads to clarity and equanimity of mind, while also being beneficial to the body. So the diet is rich in fresh and unprocessed food. These tenets of Sattvic cooking are reflected in Sattvam, where they develop food fresh everyday and use it up on a continuous basis. This ensures that ‘Ama’ or toxins are kept at bay. That is why leftover food is never used, as it is considered Tamasic (harmful to the body). Sattvic food as a concept can be applied to any cuisne – so you can have Sattvic Italian food, Sattvic Malaysian food, as long as it’s vegetarian and served fresh. So with the promise of wholesome, bliss inducing foods – I set off to Sattvam on a balmy afternoon to reach one step closer to nirvana.
The restaurant is located on Sadashivnagar main road, in the same building that houses Godrej Natures Basket. The décor is elegant and fresh, keeping with their theme and their mascot – the Tulsi leaf. (The Tulsi plant is supposed to be very dear to the Lord Krishna). The glass façade of the restaurant lets in abundant light (joy to my camera) and overlooks the lovely old trees of the area.
The restaurant has a vast sattvic buffet, including eggless desserts that they churn out in house. The buffet is available throughout the week for lunch. I saw quite a crowd that came there to sample the wares. (The catchment area – Malleshwaram, has a high vegetarian/ Brahmin population). We however chose to move to the private dining area for a sampling of their signature dishes. (Ask the waiters or the owners for their a la carte menu).  
We started with a really unique thirst quencher – a lemonade make with holy basil (tulsi) and saffron. This one I loved so much that I asked for an extra glass. It is almost the perfect answer to a hot balmy day in summer. (Beer would have been perfect – but they obviously don’t serve alcohol, keeping with the Sattvic theme). The orange juice with tamarind pulp was an interesting twist as well, but a little too tart for my liking.  
The Broccoli shorba with apples was a welcome change from the regular tomato shorba. This one was also peppered with saffron and I was told that saffron and basil were almost like Sattvam’s signature – you will find it in many dishes here.
The starters arrived and I was pleasantly surprised to see the plating. Individual portions served with two dipping sauce and a lovely pouring jug of green chutney. Now I understood the contemporary vegetarian dining spiel. This would have been a regular paneer dish if not for the pomegranate marinade that gave it the zing.
 

The next two starters delivered the promise of inventive and unique food. I loved the stuffed paneer roll. The green pea mash that they served was almost looked like an Indian wasabi. The Gilafi was a combination of chargrilled babycorn and neembu ke patte (lime leaves). This took some getting used to as the flavor of lime leaf (tangy-bitter) was something that my palate had never tasted. Was it good? Definitely.  
We were offered a sampling of the main courses. All with a Sattvam twist. We decided to have a Cheese Jalapeno Naan and a Saufiyani Kulcha. The latter being an instant hit – I just loved the crunch of the aniseed and the colour. The cheese jalepeno naan was also yummy and could have been eaten on it’s own. I can imagine kids taking an instant liking to it.  
We were presented an aloo-gobi dish with a fancy name – l’anglaise. The l’anglasie being the fact that instead of our humble cauliflower they used a broccoli and instead of a tomato – a sun dried one took it’s place. A tangy combination that reminded me of a veggie bake. Dig in!
The Dal Makhni was your standard fare – made smokier because it was wood fired. The Aloe Vera and greens curry was something that I definitely recommend you try. The texture of the Aloe vera is close to a soft cucumber and because of the high water content in the plant it tastes very refreshing. The greens that came along with it were something that I have never tried before – so again a new experience on the palate.  

The Paneer Butter Masala was amped up with dill leaves. If you love dill – this will be a welcome change to the regular PBM. They also served us their signature dish – the Amritas Ke Kofte. Cottage Cheese balls stuffed with Green peas in a Guava (yes, you heard me right), Pomegranate and Corainder Gravy. The hit of guava aroma as soon as they get the dish to the table is unmistakable! I commend the complexity of flavours in this dish. Brilliant!
I saved the best for last – the Chotte Samose ki Sabji! Mini samosas in a creamy besan and greens-gravy. I wanted to eat the whole bowl myself and was cursing the fact that my stomach was full! Loved Loved Loved. That’s all there is to say really!   
I also tried (just one spoon) of the Beetel Leaf Biryani. I wanted to see if it would be gross that they had paan leaves in a biryani. (Morbid curiosity!) But it was a just a subtle flavor of shredded beetel leaves, in a rather plain vegetable biryani. Go for it, if you want to try something new.  
They had an array of desserts but what caught our eye was the Malai Ghewars. Oh…my….God! When I go back to Sattvam (and I’ve already planned two outings with two different groups) – I will start with the ghewars and eat it till my heart says stop (with the amount of ghee in it – it could be cardiac arrest inducing :P). If you try anything there, try this – it’s one of the best ghewars I’ve had in a long time. (And I say this with confidence because I have had many Marwari neighbours who gave me ghewars from Rajasthan almost throughout the year for fifteen odd years!)  
So plan an outing to Sadashivnagar – it’s not thaaat far! And go with an open mind and an empty stomach, because the food and experience will fill you up in many wonderful ways.
SATTVAM
35, Sankey Road (opp. Shell Petrol pump),
Sadashivnagar,
Bangalore.
www.sattvamrestaurant.com
Cost: Buffets – Rs.395/- (Mon-Fri) and Rs.495/- (Sat and Sun). Special a la carte Menu – Starters Rs. 150/- onwards, Mains Rs. 300/- onwards
Parking: Valet Available 

Baingan Bharta (Indian Spiced Aubergine/ Eggplant Mash)

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Baingan Bharta is something that I was introduced to seven years ago. (Basically, ever since I started working and it was de rigueur to have lunch in the office cafeteria!). The cafeteria food sucked. And day after day it was pure torture to let the undercooked, over spiced, all-round-sad food enter our mouths. I could have opted to take a lunchbox from home, but it was just too much work in the morning. (Besides, in those days I thought I was too cool for a lunch box!). So it was almost a godsend when a little Dhaba (highway or roadside restaurant; very popular in the North of India) opened up next to office. This was run by a Punjabi family who served home style meals at a modest price. (Which suited our pockets just fine!). They had a fixed menu written on a black board everyday and fixed quantities that would run out if you reached later than 1:30 pm. So we religiously moved our lunch break to 12:30pm and ensured we got the pick of the loot. He made Baingan Bharta every Tuesday and every North Indian worth their salt would be queued up to order it. I thought it looked pedestrian really – bowl of red-yellow mash of aubergines. Give me my Matar Paneer anyday! Then it happened eventually…one day I was forced to order the Baigan Bharta because the Paneer ran out. And the rest as they say is history!
I love the smokey flavor of the aubergine and the tang of the tomato. Someone really worked on getting the ingredient combo right! Every region or house in India has their own secret recipe for Banigan Bharta so I can’t really claim that this is the best or the most authentic. But my dear cook Kumudh has churned this out atleast once every week for the past three years – so rest assured that it’s good. (I had to beg her for the recipe and only after telling her that it’s going to go on the ‘Computer’ did she allow it). So all credit to Kumudh for this one – she monitored me like a hawk when I made it!

 

Baingan Bharta
(Recipe from my cook Kumudh)
Prep time: 20 mins
Cooking time: 20 mins
Serves 4
What you need:
1 Med-Large Purple Aubergine/ Eggplant/ Baingan
1 large Onion, chopped
2 Med Tomatoes, chopped
2 Green Chillies, chopped
1 tsp Ginger-Garlic Paste
½ tsp Cumin seeds (Jeera)
3 Tbsp Oil
1 tsp Chilli Powder
1 tsp Coriander Powder (dhaniya powder)
Salt to taste
Coriander leaves to garnish

 

What to do:
Wash and dry the Aubergine (Baingan). Make 4 vertical slits in the skin and prick the rest with a fork. (Keep the stem on, it will help in holding and moving the aubergine around). Now place the aubergine on a grill rack on an open flame. (I use the flame from my gas stove). If you have a charcoal grill – that will work as well and add a more smokey dimension to aubergine. Keep turning periodically to ensure all parts of the aubergine come in contact with the flame. The objective is to get the pulp inside nice and soft. The outer skin will start flaking and charring. (That’s the point!). When liquid/ moisture starts oozing out of the eggplant, you know that it’s starting to cook. (But not cooked yet…) You know that it’s done when it feels soft to touch in all areas and you can slide a knife in, without any resistance.
Now take off the flame and remove the charred skin with a bread knife. It will come off easily. For the stubborn parts that are still stuck to the pulp, just wash the aubergine under the tap to ensure its clean. Take the stem off and mash the aubergine to a pulp with a fork. If it was cooked well, it will give in easily.
Now for the easy part. Heat the oil in a kadai (wok) and toss in the cumin seeds. Add the ginger-garlic paste and chillies and fry for a few seconds. Now add the chopped onions in. (Sprinkle a pinch of salt to ensure it fries faster). Saute for 5 mins or till the onion starts turning brown. Add coriander and chilli powder and sauté for 2 mins.
Now add the chopped tomatoes, stir and close with a lid. Keep it on for 5 mins or till the oil starts separating from the mixture. (I peaked once or twice to check that it’s not burning – I don’t have the confidence of my cook!)
Now all we need to do is mix the aubergine mash with the mixture on the stove. Saute for a minute till it looks well blended. Check the seasoning. Take off the stove, garnish with some chopped coriander leaves and enjoy with hot rotis.

Break’First’ at Monkey Bar (Wood Street, Bangalore)

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So my favourite bar (like it was a secret!) in Bangalore is now serving Brekkie! And not just any brekkie but gourmet brekkie. We’re talking the whole nine yards! And of course I went there to stuff my face because breakfast is my favourite meal of the day. I like that fact that we can eat bacon and pancake syrup and fruit and chocolate and bread and ice cream – all in one meal and no one thinks that’s weird! See why it enjoys a special place in my heart?

So Monkey Bar decided to help us kick start our weekends with some kick ass breakfast. The brekkie menu is large and divided into multiple sections to suit your weekend mood. Eggs – Check, Cereal – Check, Bacon – Check, French Toast – Check, Waffles – Check, Japanese Okonomiyaki – Check….What?!! That was not on your list? Phooey! So apart from the regular suspects you can even expect breakfast your mommy would be pleased to serve you (but with a MoBar twist) – Gujarati Handvo, Bekti Fish Cutlets, Pandi Curry and even a Sorpotel Jam pot! I told you mommy would be happy! Oh, if you’ve been a naughty child and have been drinking the previous night, MoBar suggests you continue your session with some breakfast cocktails. We don’t want to cut short the party now, do we?  
I ate. A lot. (So much that my breakfast ran into lunch!). So giving you a lowdown on what to expect. The hit’s and the not so happening. We might as well start with a Bloody Mary no?
The MoBar Maxi Crossiant – One of the fluffiest and most buttery croissants I’ve had in a long time. And it’s the size of my forearm, though Monkey Bar thinks it’s large enough for a cow to jump over. Hmm…. I’d like to see that, I really would. Entertainment with my breakfast – the possibilities are endless. 

One of the ladies at the table ordered the Cereal Sundae (suppressing gag reflex). Not that I don’t like cereal. It’s just that I eat this at home…everyday. So I was ho humming when I saw this. Then I took a bite (forced). This one was home made granola and they even served it with lemon yoghurt sorbet and fresh strawberries. Not a bad way to pimp up the basic stuff.  
When I saw the Okonomiyaki on the menu, I executed a neat fist pump (check Wiki for how to replicate one). No one other than Harima (and now Mo Bar) serves this Japanese pancake/ pizza in Bangalore. Don’t let the cabbage pancake explanation throw you off – it’s delicious! And when it comes loaded with pork belly, chorizo and prawns even the most stubborn cabbage hating folks will be converted.  
Let’s get down to devouring my second favourite item on the menu – the perfectly cooked Eggs Benedict. (For the top pick – go to line 43, word 21. Just kidding fools…have some patience – I’ll get to it!). The Eggs Benedict is like a happy marriage of brekkie Gods – an English muffin topped with ham and a poached egg covered with hollandaise sauce. Let’s take a minute’s silence to savour the thought shall we? Minutes up – you can wipe the drool off your mouth.  
Red Velvet Waffles. No, you heard right – ‘waffles’ and not cupcakes. This one is a looker! Served with Cream cheese (gooooood) and almond praline, it straddles the boundary of breakfast and dessert. Here you can have your cake and eat it too! 
Ok so we’ve finally arrived at Line 43 word no 21. (If you actually counted and realized I was lying – all I can say is ‘Sucker’!). My favourite thing on the brekkie menu was their lusciously divine French Toast. They call it a toast to France (the Romans must be turing in their graves) .. but we’ll leave that discussion for another day! This one should be renamed as a Toast to MoBar – it was that good! Gorgeous thick slices of Challah soaked in milk, eggs, wine, cinnamon, orange zest, honey and vanilla (Phew!) and pan fried. Served with their house syrup, it’s pretty hard to beat!  
I couldn’t eat anymore… I really really couldn’t. I wanted to … but I couldn’t. So I might go back there this weekend – for their full English breakfast or a Chilli Cheeze Vada Pav. I Plan to wash it down with a Pot Shake (Banana Nutella). Maybe a French toast on the side…. Also an Eggs Benedict … and a …(slips into happy food dreams) 
MONKEY BAR
14/1, Wood Street,
Richmond Road,
Bangalore.
Ph: 080 41116878
www.mobar.in
Cost: Rs.1200/- plus taxes for brekkie with some alcohol
Timing: Sat and Sun, 9am – 12 noon.
Parking: The Streets

Chingri Malai Curry (Bengali Prawn and Coconut Curry)

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Bengali food resonates with me on a deeper level even though I’m a pucca Southie. Maybe it’s the rice that bonds us (Bengali’s also eat rice with every meal!), or maybe my love for rosogullas and rasamalai’s have sweetened me towards them, or maybe it’s the fact that half the employees in my ex-company were Bengali! For whatever reason, I love Bengali food.
The one thing that I always order in a Bengali restaurant (apart from their gorgeous desserts) is Chingri Malai Curry. Chingri means Prawns and Coconut is used as the base in this curry to give it the quintessential creaminess. This is the mecca of what a curry should taste like for me – Rich, spicy-sweet and comforting. There is this little Bengali restaurant in Indiranagar that serves this curry in a Tender Coconut with the tail of the Prawn sticking out. Just seeing it makes my heat beat faster! The curry also has pieces of tender coconut in it that I love nibbling on. Though I don’t think that’s really the authentic way – but when it’s that yummy who cares right?  
I found this recipe on Hamaree Rasoi. And I know Deepashri Deb can only turn out an authentic curry – being Bengali and all… 😉 I increased the amount of coconut milk and added a chilli for a bit of heat. Also please use fresh pressed coconut milk. The Dabur Homemade one just dosen’t cut it here. The flavor with fresh pressed coconut milk elevates this dish to the status it truly deserves. So here’s some Chingri Malai Curry for you. Eat it with some hot fluffy rice to find yourself floating in food heaven!

Chingri Malai Curry
(Recipe adapted from Hamaree Rasoi)
Prep time: 10 mins
Cooking time: 35 mins
Serves 4
What you need:
500 gms Prawns, de-veined (medium to large, leave their tails on for more drama)
2 Onions, ground to a paste
1 Green Chilli, slit
400 ml Coconut Milk (Thick and thin Press)
1 ½ Tbsp Garlic Paste
1 Tbsp julienned Ginger
2 Bay Leaves
2 Cardamoms
1 inch stick of Cinnamon
3 Cloves
1 tsp Chilli Powder (use the Lal Mirch for extra colour and less heat)
½ tsp Turmeric Powder
1 tsp Dhaniya Powder (Coriander Powder)
A Pinch of Sugar
2 Tbsp Ghee
3 Tbsp Mustard Oil/ vegetable Oil
¾ cup Water
For the Marinade:
½ tsp Lemon Juice
A pinch of turmeric
Salt to taste
What to do:
Soak the whole spices in 2 tbsp of water and keep aside. (this is to ensure they don’t burn in the oil).
Grind the onions to a paste and set aside. This is step one, because the water will start to release from the onions which you need to discard. Squeeze the onion paste to release any residual water and set aside.
Wash the prawns and marinate them for 15 mins with the lemon juice, turmeric and salt. Heat the Ghee in the pan and fry the prawns for a quick 10 seconds just to get some colour on them. (Do not fry them for long as it will turn rubbery. We are going to finish cooking them later in the curry). Keep them aside.
Now add the mustard oil to the ghee and wait till it gets hot. Add in the whole spices (cardamom, cinnamon, cloves, bay leaves) and saute. Now add the garlic paste and the ginger and fry for a couple of mins till the garlic starts turning brown. Add the slit green chilli and the semi dry onion paste and give it a good stir. Cover with a lid for one minute. The onion paste will start to brown. Now keep an eye on it and keep stirring vigourously. If it starts to stick to the bottom of the pan add in a Tbsp of water. Continue this process till the onions are nice and rich brown but not burnt.
Now add in the coriander powder, turmeric, chilli powder, salt and sugar and sauté well. Cook this mixture till the oil starts to separate from it/ rises to the top. (5-7 mins)
Add in ¾ cup of water here and reduce the flame. Add in the thin press coconut milk first. Bring the mixture to a boil and reduce then reduce to a simmer. Add Prawns now and cover and cook for another 3-4 mins. Now add the thick press coconut milk. Stir and just heat through.
Garnish it with a wedge of lemon and some coriander leaves. Of course hot steamed rice is the best accompaniment.

Lunch at Aloro, Crowne Plaza (Electronic City, Bangalore)

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Bangalore is really being kind to people who love food. The number of restaurants cropping up every day and the many cuisines that you can eat here are amazing. It’s no wonder that people are upping the ante and offering us patrons of good food more opportunities to indulge. The ‘Food Lovers Gourmet City’ event (click here) offers prix fixe menus from 31 of the city’s top restaurants for you to enjoy. It runs from 15th – 31st of March, so I’ve been blocking my calendar and trying out signature dishes of the city’s gourmet destinations at a VFM price point. I told you we Bangaloreans had it good!
Aloro at the Crowne Plaza was never on my radar (how far is electronic city!!) till this event. The menu looked too good to pass up. So a couple of us girls decided to head out for lunch. (No, this was not a kitty party :P). Thankfully one of them decided to ferry us there and I didn’t have to turn into a raving abusive lunatic while driving the car in heavy traffic. (yes that happens…sometimes… ok, most of the time!) After a couple of wrong turns and paying the wrong toll fee we finally reached the impressive building that is Crowne Plaza.  
Aloro serves Italian cuisine in a cosy corner of the hotel. The warm lighting and brown and yellow mosaic flooring add to the charm. Black and white pictures of old Italian streets and buildings adorn the wall – this I really like. The tables are beautifully laid out – a shame because there were just two tables occupied for lunch that day.  
We were bought the Food Lovers special menus and four of us went about trying to make decisions. We opted for the three course menu. (obviously). A bread basket filled with fresh bread – foccaia and ciabatta arrived. A lovely Olive Oil and Balsamic vinegar complimented the ciabatta perfectly. The foccaia was a tad under-baked though the red pepper pate saved it.
I had a hard time picking my appetizer because the Burrata came with a strong recommendation from a trusted gourmand. But I had to pass it up for the much better sounding Parmegiano Ai Tre Modi. Best decision I ever made. (Ok, best decision I made that day!). Parmesan Ice cream served over a bed of caramelized onions floating in parmesan cream encircled with a parmesan crisp and finished with a drizzle of truffle oil and a sliver of black truffle. Divine! I could have died and gone to heaven after that. It’s a good thing that three out of four on the table ordered this, because no one was willing to share! The Bruschetta of couse paled in comparison to this superlative appetizer. Nice – but nothing to talk about.  
Now after the appetizer the bar was raised high. Very sad, because the main course didn’t live up to it. The Garganelli Calabrese sounded appetizing enough (hand rolled pasta tubes, calabrian chillies, prawn and pancetta polpotte) that three of us ordered it. When it finally arrived it was underwhelming to say the least. The prawn and pancetta polpotte looked and tasted like store bought chicken balls. The saving grace was the hand rolled pasta and the drizzle of pesto.
The vegetarian in the group seemed to be in a much better place with the Cazunzeiei. Pasta filled with ricotta and roasted beets in a butter and black poppy seed sauce. It looked fantastic, I’ll give you that. And the first few bites tasted brilliant as well. Just that the butter sauce was so salty, that she could not finish it. The chef was kind enough to send out another main course as a replacement. This was the Gnocci alla Sorentina – potato dumplings pie. The idea was good but the execution was bad. The gnocci was sticky and covered with tomato sauce and the pie crust was actually just like the dough cover that you see on Dum Biryani’s. She ate it nevertheless because we din’t want to send another dish back. (Clearly the main course chef had a bad day!)
Time for desserts and that cheered everyone up. We opted for the Zuccoto which is a lemon cream dessert served with homemade chocolate ice cream. The ice cream was just brilliant – smooth, creamy and oh-so-chocolatey. I loved the Ghiaccio Tre Modi as well – which was  atrio of Italian ice creams – Orange, Blueberry and Raspberry Chilli. The last one took the podium! Yummy! The chef maybe sensing our disappointment sent over another dessert on the house – the St.Joseph’s Fritters. This was more like a beignet (fritter with lemon sauce dusted with powdered sugar). I liked it – light, fluffy, hot and sugary.  
We ended our meal with a hot tea (well, one for us did!) and loads of gossip. Consideing the ride back was long and also peppered with more gossip it almost felt like a roadtrip!
The 3 course vegetarian menu was priced at Rs.799 + taxes and the non-vegetarian one at Rs.999+taxes. The two course menu is priced much lower. A steal just for the Parmigiano Ai Tre Modi if nothing else!
For more details on other restaurants and their menu’s check out the Food Lovers Gourmet City website. http://foodloversgourmetcity.com
I have Beire Club Chophouse on my radar after Mon raved about it. Might head there soon J
ALORO,
Crowne Plaza Bengaluru,
#43, Electronic City Phase 1,
Hosur Road,
Bangalore.
Ph: 080 3003 0303
Cost: Rs.2500/- plus taxes for a meal for two without alcohol.
Parking: Valet Available

Conversations Over Coffee (The Serai, Chickmagalur)

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When The Serai invited eight bloggers to celebrate Woman’s Day at their lovely resort in Chickmagalur I did a double take. Really? I was swamped with work that week. I quickly asked for the names of the rest of the bloggers. I didn’t know anybody. (My interest was fading). They wanted me to come and spend two days getting fawned over and pampered. (Interest awakened). Have a look at the website, they insisted. I peeked into it reluctantly. (Wow, Desire generated). They called me back. There was a spa treatment involved, Will I be able to make it? (Resolve weakened). I cancelled my meeting. I was going to the Serai!
We met at the Café Coffee Day Square on Lavelle road. (Serai and CCD are owned by the same parent company). After introducing ourselves and tucking into the breakfast at CCD, we got ourselves into a minivan and drove out of the city. It’s amazing how ten women who have never met before can talk till their jaws drop. No need for introductions, thank you very much!

The Serai is located in a 70 acre Coffee Plantation in Chickmagalur. Chickmagalur means ‘the town of the younger daughter’ in Kannada and is also the place where coffee was first cultivated in India.  After a five hour drive we arrived at the resort. The high ceilinged reception area is cool and welcoming. As we smiled at each other in appreciation, the staff welcomed us with a refreshing glass of cold coffee and a string of jasmine flowers. (A little embarrassed to be treated like royalty really, but somebody’s got to do it!)

After quickly tucking into the lavish lunch buffet, we headed to get a first peak at our residential quarters. Now I purposely say residential quarters and not room – you don’t call a villa with a private pool anything less! King-sized beds with the softest pillows, a gorgeous bathtub with a garden view, a shower open to the elements, toiletries from Forrest Essentials to pamper myself and fresh fruit laid out on the coffee table. Bliss … I was slowly getting used to this!

A quick dip in my private pool (how awesome is that) followed by a nice hot shower, we met for a quick tour of the grounds. Lets start at the top. The resort is bang in the middle of the coffee plantation and you can see the blue outline of faraway hills from the lovely upper deck near the reception. The resort lobby is flanked by the restaurants and bar deck on either side. One level lower you have the most gorgeous part of the resort for me – the infinity pool. A channel of water runs down from the pool area and the villas are situated on either side of this pathway. Cycling trails, grassy lawns, water bodies and big leafy trees complete the picture. 

We rounded off the tour at the helipad, where high tea was arranged for us. For those of us who din’t want to walk all the way up to the Odessy restaurant (where a Chocolate making Demo was to happen) – a yellow golf buggy was sent to fetch us. I walked up the path – I needed to burn off the calories from lunch and tea. As I rounded the corner, I saw an exquisite table being laid out for dinner by the pool. Flowers, candles, crystal and china – someone’s going to have a wonderful night!

The chocolate making demo was something I missed because someone from office called me! (yes, the resort is well connected… unfortunately!). However I trudged in just as the chef was unmolding the chocolate and thankfully got to taste the goodies!
Time for dinner they said. We all moved towards the dining area, but were quickly guided outside. The lovely table I had seen earlier in the day was set up for none other than us! All I can say is …it really took my breath away! The Serai had organized a barbeque by the pool. As we ooed and aahed, the waiters generously filled our glasses with wine and the conversation flowed just as generously. Grilled lamb chops, sear fish, chicken satay, corn on the cob, paneer skewers, grilled aubergine and zucchini were some of the delicacies served with different dips. No complaints there, I kept the grills coming. Little did I realize that it was just starters and the chefs were waiting to serve us some authentic malnad (local) dishes for our mains. How could I say no to that? Kai Kadubu (steamed rice balls) served with chicken curry, akki roti, midly spiced local pulao, badnekayi (aubergine) playa and more. We ended with some dumroot (dessert made from pumpkin), chcocolate lava cake and of course ice cream. What a perfect night! All that was left was to snuggle under the rich quilt covers and have happy dreams. 

The night before some of the girls had made a plan to go cycling. Me being a non-morning person quickly declined. But after a wonderful night’s sleep I was raring to go. Unfortunately thinking and doing are two separate things and four of us were pooped after just two rounds of cycling on the slopes! (Note to self – increase fitness level).
Breakfast is one of my favorite meals of the day and the resort had an elaborate spread. I was partial to the sugared doughnut and the wonderful made to order omlette with peppers. I finished with a glass of carrot juice – common I need something healthy to assuage my guilt for binging!

We were going to Kudregundi estate to get a first hand feel of how coffee is grown and harvested and finally turned into the beverage we all love. (ok, me not so much! :P). The Serai calls it the Bean to the Cup Experience. We got to ride in the back of a tractor (yippee!) and even dip our feet in a cool stream. The heat was a blistering 33 degrees that day and my shoulders were beginning to resemble the color of coffee. How befitting the estate! After a few rounds of fresh tender coconut water (we bravely drank straight from the coconut – no straw!) we were ready to witness the birth of a steaming hot cup of coffee. 

Long story short – beans are plucked, washed, de-pulped and dried (they look pale green). The they are roasted for half hour till they turn a nice chocolatey brown. (you’ve seen this in stores). Then the beans are ground to get coffee powder (ah! The aroma). The Coffee powder is then mixed with Chicory (the bark of a tree) to give it the characteristic strong, bitter taste that Indians love. (Most countries just like their coffee pure and unblended). The final step is to heat milk and then add the blended coffee powder in and strain into a cup. Add sugar if you please and enjoy! (P.S. this cuppa was one of the best I’ve ever tasted … and quite frankly liked!)

We got back to the resort and I was happy to jump into the infinity pool for a couple of laps. We also lazed in the water exchanging funny stories and laughing so loud that I thought I would drown! I almost forgot about my aroma massage scheduled that afternoon. Well, I said almost. There was no way I was missing this! 

The signature offering was a Coffee Scrub to invigorate the skin. But after being sun burned in the morning, I wanted something to soothe my skin. I opted for the Aroma Massage. Warm lemon grass and almond oil was massaged into my skin with nimble strokes and deep pressure for 45 minutes. As I stared into the pretty bowl with jasmine flowers and listened to the soothing music I felt every bit of stress that was hiding in my muscles fade away. I even got a hot almond oil, head and face massage before being sent off to the steam room to sweat the toxins from my pores. This was followed by a lovely bath and I was sparkling new!
We all felt like a million bucks after the spa treatment and promptly got all dressed up for dinner. Who can resist the charm of a singer playing the guitar and crooning ‘You look wonderful tonight’? The live music set the tone for yet another fun night with great food. 

A gorgeous breakfast with fresh off the pan masala dosa’s were perfect mood lifters. Next came the most embarrassing part of the trip – a photo session with our very talented photographer (who also is brilliant fashion blogger). Despite all my giggling and embarrassment she put me at ease and we managed to get a lovely picture of me by the pool. (I told you that was my favorite part of the resort). Group pictures followed and then I rushed to pack my things. Bye bye wonderful room… bye bye private pool… bye bye luxurious bathtub. (It’s so easy to get used to this kind of luxury!)

Dear Serai – Thank you for this fantastic experience and making us feel like royalty for a weekend. I can’t wait to come back here with my someone-special  J
P.S. Deepika, Ashitha and Rohita – you rock.
To the wonderful, fascinating and very talented ladies who accompanied me on this trip – Lots of love to you and I’ll always cherish the amazing camaraderie.
Why don’t you take a peek into their world and come away as fascinated as I was!
Pic Courtesy: Faiza Shiekh
THE SERAI,  
Mugthihalli Post, K M Road,
Chickmaglur,
Karnataka 577 188.
Ph: +91 8262 224903-14

What does Masterchef Australia and The Whitefield Baking Company have in common? – Kate Bracks!!!

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Masterchef Australia can be credited with starting a revolution that completely altered that way that anyone approaches food. It has within the span of three years turned the nation (and I mean India here) into a completely food obsessed one. Not that we were not connoisseurs of the good stuff already, but the appreciation and knowledge of a variety of cuisines and techniques definitely stems from there. The regular dal-chawal eating home was now attempting to get a perfect crust on their pie!  Dinner time (the holy thread that bonds us in an Indian family) was moved to an hour earlier, so that we could all sit down to watch Masterchef at 9:00 PM. Who ever heard of a food show being given a prime time slot?
Masterchef Australia Season 3 was one of my favorite seasons.  I don’t think I missed even one episode. I knew each and every contestant by name and followed their escapades in the kitchen closely.  And Kate Bracks – Dessert Queen and  mother of three, took home the title with a sweet flourish! For people like me who live and breathe food – these are our celebrities! So do you think I missed a chance to meet Kate when she came down to Bangalore – no freaking way!!
Mike – the GM of the Bengaluru Mariott Hotel and Kate, launching The Whitefield Baking Company
How did this miracle come to be? Bengaluru Mariott Hotel, Whitefield got Kate down to launch their deli and patisserie – The Whitefield Baking Company. They offer a wide variety of goodies like cakes, tarts, muffins, quiches and pies. Because of WBC, Whitefield can boast of having the luxury of freshly baked artisan breads everyday now! Kate being an avid baker and lover of desserts was a right fit for the Mariott’s latest venture. 
I was invited to a special Masterclass (yippee) by Kate and even got to ask her a few questions. She is charming, down to earth and a fireball of energy. Kate is such an animated cookie that getting a decent picture of her where she’s not moving is close to impossible. (See for yourself!). Here’s what Kate said about Masterchef, her love for Baking and where she had the best butter chicken in her life!  
The many moods of Kate Bracks!
On Layered Coffee Cake
One of my first memories of cooking was when I was 8 years old. Summer holidays can get terribly boring, so my mum asked me to cook something. The result was a whole afternoon spent in the kitchen making a layered coffee cake complete with piped icing. You can say that was the kicker.
Applying to MasterChef
Applying to Masterchef was one the most difficult decisions I had to take. I was arguing with my husband about all the reasons I couldn’t go and he counterd it with all the reasons I should go. Being a mother (of three), it creates a huge internal conflict when you need to leave your kids behind for your own dreams. Having a supportive and encouraging husband helps! I honestly couldn’t have done it without him – he dindn’t complain one day the seven months I was away. Of course it’s funny that when I left for Masterchef he said, ‘Go for it, it’s not like you are going to win it anyway!’. Boy, were both of us in for a surprise.
Secrets to making it to the top and impressing the Judges
The pressure is really intense. You are away from your family for so long and you always have to perform at your peak everyday because everyone is so talented. Maybe I had an advantage because I was a mom – we are so used to juggling things! I took one day at a time, listened during masterclass and the once a week phone calls and skype chats from home were the saving grace. The episode where I had to cook for my family was the best. It was lot of pressure trying to put up a dish that would impress the judges but I wanted to cook something that my children loved to eat as well. (Comon, I was a mum cooking for her babies after 6 months!).
In the earlier episodes of Masterchef, none of us imagined that we could turn out beautiful food. Practice does make perfect and I also had a little formula that I used. The judges were always looking for a balance of flavors and textures. And my mantra that I tried to incorporate in every dish was sweet, salty and sour for flavor and crispy-creamy for textures! That way I had covered my bases! I am truly grateful to Masterchef because it has deepened my passion for food and given me a lifepath that fuels it!
Gary or George
Hmm… this one is a tough one because both of them are so wonderful in their own ways. Gary is more the father figure. He would always come to us during the show and enquire about our well being. He even had a list of father jokes down pat! George on the other hand was the funny one… someone who would crack a joke and wet his pants laughing about it! He is the one that pushed us harder and was passionate about making each contestant a better chef. He was inspirational.
Life after Masterchef and cooking at home
It’s been a whirlwind of activity. I’m a full time working mom now! I work with food and people – two of my favorite things and for that I feel blessed. Also when you love something you do, it doesn’t really feel like work.
A typical Aussie family will have sausages and mash for dinner and so do we. But  as soon as I got back from Masterchef the kids and family expected fancy food from me. They even started scoring my dishes! Of course I put a stop to that, but I do make an effort to present my food well and ensure it’s good for the family. There is lot of difference in the food from a fancy professional kitchen with the best ingredients and uninterrupted time to churn out something fantastic, to what a regular person in a home kitchen with kids running around, door bell ringing and twenty minutes can churn out! Luckily, my kid’s favorite breakfast currently, is still just hot toast with butter and cinnamon-sugar so …Take heart! 
The Sweet Life and Chocolate
I love the sweet stuff – desserts. So it was only natural for me to bring out a book on desserts. I love baking (and chocolate) and this one plays to my strengths and more importantly passions.
Chocolate is my favorite ingredient to work with. If you get a good quality chocolate (not compound) most of your work is done already! And it tastes so good and is so comforting. I can’t resist it!
India and Butter Chicken
This is my first visit to India and I love it! I have always eaten Indian food in Australia but it tastes nothing like what I had here. I ate at this restaurant on Church Street called Queens – it had the best butter chicken I had tasted in my whole life! I wish Indian restaurants in Australia would make it this way! I went shopping on Commercial Street (my husband is keeping a close eye on the credit card, I’ve already run up a big bill!) and even went to Russel Market. The sights, sounds, flavors and smells are all wonderful! 
We were lucky to have a Masterclass with Kate where she demonstrated her Chocolate, Hazelnut and Raspberry Muffins! Delish! Here’s a recipe for you to replicate the same at home. And like Kate said – “the better ingredients you use – the better the end product”!
Chocolate Hazelnut and Raspberry Muffins
What you need:
Prep time: 15 mins
Baking time: 35 mins
Makes 12
What you need:
330 gms Plain Flour
2 tsp Baking Powder
100 gms Hazelnuts, coarsely chopped (you can use Almonds as well)
300 gms Caster Sugar
½ tsp Salt
250 gms Unsalted Butter
60ml Hazelnut Oil (or a regular neutral vegetable oil)
480 ml Buttermilk (or whole milk + 3 tsp lemon juice left to sit for 5-10 mins)
3 Eggs
150 gms dark coverture Chocolate (high quality, extra cocoa butter 32-39%)
150 gms Raspberries (we get frozen ones in India)
30 gms Demerera Sugar
What to do:
Preheat you oven to 180°C.
Line the muffin tin with paper muffin cups.
Combine dry ingredients (flour, hazel nut meal, caster sugar, salt) into a large bowl.
Melt the butter and whisk to combine it with other ingredients (hazelnut oil, buttermilk and eggs)
Pour wet mix over the dry mix and stir to combine. (micture should still look a little lumpy).
Gently fold through the chocolate, hazelnuts and finally the raspberries.
Spoon mixture into muffin cases until almost full.
Sprinkle tops with Demerera sugar.
Bake 30-35 mins until cooked through and golden on the top.
You can meet Kate too! There is a special Masterclass on 16th Mar from 3-4 pm. Head to:
THE WHITEFIELD BAKING COMPANY
Bengaluru Mariott Hotel Whitefield
Plot No 75, 8th Road, EPIP Area,
Near Satya Sai Speciality Hospital,
Whitefield, Bangalore.
Ph: 080 6732 0000/ 080 6690 1111
Cost: Starts from Rs.60/- plus taxes.
Parking: Valet Available.

Smoke House DELI in Bangalore! (Indiranagar, Bangalore)

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I don’t want to be biased…no I really don’t. But I couldn’t help doing cartwheels when Smoke House Deli finally opened in Bangalore a week ago. I remember driving down 100ft road and doing a double take in Feb, when I saw the huge glass façade with the black and white writing that said ‘Smoke Hou’ (the rest of it was covered, but I knew in my heart, that it was Smoke House Deli). For all practical purposes we are going to refer to it as SHD in the rest of the post!.
“Smoke House Deli is an all-day café and delicatessen. This award winning brand serves everything from pancakes to noshes, pasta to burgers and dessert to cocktails.” – SHD
After wowing patrons in Mumbai and Delhi SHD decided to grace Bangalore!! I was invited for a Bloggers Table a day after it opened (yes, I have some perks) and boy was I raring to go, even though it was a Wednesday night. And what a night it turned out to be –chatting with the owners Riyaaz and Kiran, being lavished with an awesome menu from chef Glyston Gracios, gossiping with my fellow bloggers and downing cocktails like there was no tomorrow. (Unfortunatley there was a tomorrow… and a hangover crashed the party as well, but that’s a story unfit for a food blog!)
You walk into SHD and it’s like walking into a very quaint and expensive illustrated storybook. The walls are like a treasure trove of interesting sketches of the stories that make Bangalore special. Take a walk around when you visit and spend some time staring at the walls. I guarantee a wave of nostalgia and euphoria will sweep over you, as you decipher and connect the dots about what makes this town your own! Zameer Basrai needs a big pat on the back for doing his research on Bangalore and translating that into his detailed quirky illustrations. Riyaaz Amlani, can we get a coffee table book soon please?
For the second day that SHD was open, it was packed. The hipsters sure know how to find the best watering hole! We made ourselves comfortable in our little nook, when our cocktails arrived. SHD is not SHD for nothing! The concept revolves around interesting food that they can churn out using a smoke machine. Meats are de rigueur but they even have smoked cocktails! I opted for a Pineapple and Vanilla one (to start with). By the end of the night we had tasted all of the smoked cocktails and most of the other cocktails on the menu. There’s a picture of umpteen empty martini glasses doing its round on the internet. (I’m just saying….) 

That night, the cocktails were perfect. Good amount of quality alcohol and great taste coupled with quirky combinations. (Need to go back and check if they maintain the same good punch on regular days).
Considering our calorie intake for the day was already maxed out on the alcohol, we asked the chef to bring us only tasting portions of everything. So here’s a grand tour of what went down that night.

The Paprika puffs with Wasabi Salsa were so bloody good, that I could eat a whole plate by myself. It’s almost like fancy chaat and no, that’s not a bad thing at all!

The Squid rings are an all-time favorite at most places. Here the batter was spicy and crunchy and I couldn’t have asked for it to be any lighter. Hear hear! The Tenderloin bites apparently were a hit as well.

Cottage Cheese Skewers – ok so they were fine, but I really don’t care for them much. The Tofu and Sesame sliders on the other hand were really good. If Tofu can be pimped to taste this way, maybe more people will turn fans of it!

The holy grail of SHD for me – the Bacon wrapped Potatoes. Hamana hamana hamana!! Good Lord have mercy on me! I am melting in my seat just thinking about them. Perfectly chewy bacon wrapped around crispy on the outside, buttery on the inside golden potato squares. Sigh… sigh… sigh…!
In a day and age where soggy lettuce leaves are the norm for salads (even in fancy places), I loved that SHD got its salads right. I don’t have a picture of the Oak Ash Chevre with California Oranges and Passion Fruit Emulsion, but that was the star of the three! Divine.

Heading to the mains – the Spinach and Ricotta ravioli with tomato, capers and olive tapenade was faultless. The Chili crusted Cobbler with Lemon and Thyme was good as well. Basa is gaining popularity in Bangalore though there are an equal number of folks who would run a mile away from this most un-fishlike fish. There is even a foodie group that says ‘Basa beda’ – which essentially means ‘we don’t want Basa’! I am not in that group – so I liked this fish main course especially because it was served with a gorgeous risotto. I sent my compliments to the chef.
Little did I know a revelation still lay in store for me – the Mushroom risotto! This was a close to heaven experience for me. I have always sung paeans of the Mushroom risotto at Graze (Taj Vivaanta)  – this one is it’s equal! I don’t think I can do justice to it by writing flowery words here – just go eat it!
Even though we tasted all the mains as a group – I was reaching bursting point. I took a small bite of the Peri Peri Chicken. I’ll give it a decent rating. It’s not the Chicken’s fault – if you follow the Risotto, that’s what happens to you! The rest of the group raved about the Tenderloin steak. They got the Medium rare just right and I heard a round of applause when they sliced it and found it nice and pink.
My spare stomach for dessert was putting on it’s party shoes. There was a heated debate on the Tiramisu being mildly under the radar on the coffee flavor. Since I don’t much care for coffee at all, this didn’t affect me. The flourless Chocolate fudge was brilliant. Being a chocolate dish, it got polished off the plate in a jiffy. 
The White Chocolate and Orange Crème Brulee was very well made. The custard silky and creamy and the caramel crust just cracking with a snap under the spoon. (You know how this works right? After all we are Masterchef addicts!). I’m saving the best for the last. The Plum Philly Cheesecake. Most perfect cheesecake in Bangalore. Take a bet with me…go ahead I dare you! It brought back memories of the perfect Philly Cheesecakes I used to gorge on in Philadelphia and New York. 10/10 for you SHD.

I loved the SHD experience. Can’t wait to go there for Breakfast, Lunch and Dinner. Maybe for tea sometime in the evening as well – they are open all day! Welcome to Bangalore Smoke House Deli – I expect fantastic things from you …don’t let me down!  

  
SMOKE HOUSE DELI,
No.1209, Ward No.72, HAL II Stage,
100ft Road,
Indiranagar,
Bengaluru.
Ph: 080 2520 0899/ 080 2520 0898
Cost: Rs.2500/- plus taxes for a meal for two with alcohol.
Parking: Valet Available