All posts tagged: Grill

Tandoori Chicken – without a Tandoor

I don’t make Tandoori Chicken at home. When you can order the same off the restaurant across the road, it somehow seems pointless. Especially because the restaurant boasts of a tandoor (clay oven) and I don’t. And I would be a fraud to make this at home and call it ‘tandoori’ chicken when in fact – there was no tandoor to make it in! So after struggling with this notion and willfully desisting from even venturing in that direction – the co-resident broke all the rules. He was having a barbeque party and could I please marinate some chicken for it? Sure I said, ‘What marinade do you want?’ Tandoori marinade, he cooed.  *Gasp, splutter, shaking the head in disbelief and denial*. Why don’t you just buy it off *insert name of restaurant here*, I asked. Because for a barbeque party you need to barbeque, not buy stuff and besides it’s not like you will be grilling it, just marinating it, he insisted. Sigh… that logic was sound and I’m a true believer in good …

Friday Barbeque Nights @ Alila, Whitefield

I work in Whitefield. The drive from Airport road to my office is like a treacherous and painful way to kill time – which is inevitable when you are stuck behind the wheel of a car moving at 5 km/hr.  Thank God for small mercies, the Alila Barbeque night was a hop, skip and short drive from office. And Friday night I’m always in a jubilant mood, no matter what tragedies transpire during the week! This was an invitation to the CaL Bloggers table to experience Alila’s take on Friday night bbq. Now almost everyone I know loves a bbq night. But no one has the time or the patience to marinate the meat in advance, set up the grill, stand around while your burger patty gets cooked and then wait for someone to plate it! So Alila lets us skip all the prepping and just enjoy a good bbq night with a couple of friends and fun cocktails. And with weather like in Bangalore, it almost seems ridiculous that no one thought about the …

Asian Grill Festival @ Shiro (UB City, Bangalore)

UB City has become one of my favorite places to hang out. The open air cafés and restaurants, the dancing fountain, the easy relaxed pace in the evening under the stars – I always feel like I’m out of Bangalore. Sunday brunches at Shiro – the pan Asian restaurant, is an indulgence that I often dip into. The Zen like ambience with the giant statues and the serene Buddha never fail to get me into a happy and peaceful mood. So when Shiro invited me to their Asian Grill Festival, I was more than happy to pay them a visit. Bangalore winters have started, so we chose a table inside right next to the Buddha. I was feeling good already!   (L-R: Pina Colada and Virgin Orange and Lime Mojito) We ordered a virgin Orange and Lime Mojito and a Pina Colada to start the evening. My companion and I were deeply engrossed in discussing the superstitions involved in having a Buddha statue at home. She had heard that placing a Buddha statue at home …

Pasta with Roasted Vegetables

Featured in Foodgawker.com on 16th Oct 2012 Featured in Tastespotting.com on 21st Oct 2012 No matter how good my refrigerator is, I can’t store things forever. Especially fruits and vegetables. I don’t have the luxury of taking a lovely evening stroll to source my produce everyday, like the friendly aunty who lives across the street from me. I go to a hypermarket close by and bundle everything I can into the car and lug it home once a week. I know the hypermarket claims the produce is super fresh and challenges anyone to claim otherwise. But everyone knows that even the supposedly ‘fresh’ produce in supermarkets is already stashed in cold storage for weeks to help transport it intact. Now is this a rant on the troubles of city living or the hypocrisy of large corporations? No. I just have a rule that once I buy something perishable from the market, I need to finish it within a week. In a perfect world, I would have planned the menu for the week in advance. I …

Jamaican Jerk Chicken

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 …

Okonomiyaki or "As you like" – Japanese Pizza

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 …

Green Goddess Frittata (Spinach, Broccoli and Mushroom)

Frittata is a variation of an omelette and is derived from the Italian word fritto meaning to fry. The difference between an omelette and frittata are four fold. (A) Ingredients are combined with the beaten egg mixture before cooking, unlike an omelette where its tossed on top before the omelette is fully cooked. (B) The mixture is cooked over a very low heat, but for a longer period of time (10-15 mins) compared to an omelette (4-5 mins). (C) The frittata is not folded over like an omelette, but grilled briefly to set the top (D) and finally a frittata is for sharing, unlike an omelette which is a one person dish. So after getting all technical on you, I’d like to conclude by saying – it tastes just like a fat, fancy omelette or a baseless quiche. Both of which are fully acceptable and appreciated with gusto in my home. I would serve the frittata cold with some toasted baguettes for a fuss free lunch. It’s also a great option to lug around for …

Grilled Chicken and Pesto Sandwich

Why oh why do I gravitate towards recipes with pesto in it? a. What I thought was a chutney couple of years ago is now my favorite condiment. (Apart from Maggi Hot and Sweet sauce – you will always be my first love!). b. It has the most wonderful fresh flavor that can bring summertime running in! This one uses store bought pesto (for small quantities, making a whole batch seems unnecessary), but you can always use my Pesto recipe if you have the ingredients at hand. Sandwiches are looked upon as a snack in India but this one has enough going on for it to make it a light lunch. The co-resident said he would pay good money to eat this at a Deli, so I’m guessing it was good. Actually it WAS that good! So get your grill pan out (I bought a gorgeous one from Bergner… good definition) and start grilling. Yes, I don’t have a BBQ (sob sob) but beggars can’t be choosers or rather apartment dwellers can only dream of …