Monday, December 21, 2015

Tilt Gastro Lounge - Re-launch event

Bengaluru party hoppers- Get ready for some real fun. Tilt Gastro Lounge is re-launching in town. I got an invite for Food Blogger's Association, Bangalore (FBAB)'s 15th meetup which held in Tilt’s re-launch event yesterday. 

Located in Koramangala, this place has witnessed a good crowd with party lovers, celebrities, bloggers, and media people. Most of us were ‘marked safe’ in Tilt :) Re-launch event was so amazing with RJ Danish Sait been so addicted to his mic, along with B-boying performance by Black Ice team with DJ Poly’s tracks.

Tilt has wonderful ambience, dance floor, bar counter and lovely people who are ready to help you any time with awesome food and drinks. Cocktail means mostly its Vodka based drink in most of the pubs and restaurants in Bangalore. Drinks menu is created by Valentine Barboza, who is from ‘London Academy of Bartenders’.

My favorite cocktails for the evening were Rich bich and Collin’s. This person has got magic in his hands. He created some amazing cocktails with in-house stuffs. They have stocked all premium liqueurs to make their customer happy and dancing. So how can anyone have drinks without food? Answer to that is India’s first Gastro lounge from Tilt with its Molecular Gastronomy concept created by Chef Roshan Pauly. 

Chef Roshan has gained professional experience internationally and also worked with the famous Gordon Ramsay. He made fusion and contemporary food from his master creations for the guests. Food was brilliantly delicious :)

Barrel of fun begins on 23 Dec. Do check this place and experience the unusual :)

Tilt Gastro Lounge address: 
#99, Ground floor, 4th B cross, 5th Block, Koramangala
Phone No: +91- 9886868432
Check out their Facebook page, Tilt Gastro Lounge

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Monday, December 7, 2015

Hopping Chef Launch Event, Bangalore

Hope comes in the form of box - Yes! Hopping Chef recently launched in Namma Bengaluru after marking their grant success in Mumbai. They came up with a unique concept of Chef curated 5 course meal in a box. This is ideal for a corporate lunch or even you can order from home when you are in no mood to cook.

Hopping Chef was found in 2014 and the creative minds behind it are Shaival Chandra, Sid Ugrankar, and Dhaval Udeshi. It was pleasure to attend their launch event along with my fellow blogger friends and got a chance to meet few wonderful people from Hopping Chef team. Hop Box or Bento box is a healthy meal option, which comes in a neatly packed box after proper quality check. They have 20-30 meal options which includes Indian, Mediterranean, and Asian cuisines. I was surprised to see their wide spread of dishes. To name few- some of my favorites were Kacche Aam aur Kele ki Tikki (Raw mango and raw banana tikki), Anardhana Shahi Pulav (Pomegranate Pulav), Rosemary Murgh Malai, Explosive Orange Rabdi and Qubani ka Meeta.

I just love the variety of Asian and Indian dishes they presented in front of us- Noodles were cooked to perfection and what else I can have with noodles other than a yummy bowl of Sweet and Sour Chicken. The combo was heavenly :) Not so common Indian starters like Kacche Aam aur Kele ki Tikki and Nizami Paneer Hara Pyaaz were also highlights of the lunch. Anardhana Shahi Pulav and Awadhi Dhania Murgh was yet another scrumptious combo. I had that heavenly feeling when I tasted two of my favorite Indian desserts- Qubani Ka Meeta and Explosive Orange Rabdi. It was just perfect with right amount of sweetness in it. Yummy Orange Rabdi will tickle your taste buds for sure.

Chef Imran and his team presented all these delicious dishes for us, the hungry souls and he happily accepted very minute suggestions we had given to his team. Each and every dish was extremely appetizing and well presented. Thank you Ms. Rekha Ghosh (VP, Corporate Business Head), Mr. Nilesh Sharma (Sales and Marketing Head), Yogesh Pujari (Operations Head) and Chef Imran for a great weekend with your wonderful hospitality. Enough of words, waiting for them to launch the app and I can't wait to try all these yummilicious food from them. I am sure, lucky will be the corporate people who order food from Hopping Chef :)

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Sunday, December 6, 2015

Zomato review- California Burrito

This outlet of California Burrito is a life saver for people who live in Yemalur area. Located inside a tech park this place is very lively and always filled with IT professionals. So whenever i visit this outlet I always opt for takeaways. They never fail to maintain the hygiene standards. Though I have tried nachos, burrito and rice bowl, my personal favorite is rice bowl. Quantity is good enough for two people and tastes good. The ingredients they use are always fresh. It would be great if they add more fresh drinks to their menu. I have tried pink nimbu pani which was not so good. Overall my experience is good and anytime I would prefer their Cilantro Lime rice bowl (Chicken) with crispy nachos :)

Sunday, November 22, 2015


Tiramisu with a twist! Recently I happened to taste Tiramisu from ITC Gardenia, Bengaluru. You might be thinking whats so special about it? This Tiramisu was indeed special as they made it with Sunfeast Dark fantasy biscuit. I couldn't resist myself to try this at home. With very few ingredients, you can make a yummy and eggless Tiramisu. So here you go!



Sunfeast Dark fantasy biscuit – 1 packet (I used Sunfeast Dark Fantasy Coffee fills)
Mascarpone Cheese – 150 gm
Digestive biscuits – 1 packet
Whipping cream powder – 125 gm 
Milk - 250 ml
Granulated sugar – 1/2 cup
Espresso Coffee powder   – 1 1/2 tsp
Water - 500 ml
Vanilla essence – 1 tsp
Cocoa powder (Unsweetened) – for dusting
White chocolate - for dusting (optional) 


  1.  Make whipping cream by combining whipping cream powder and milk. Beat this mix with an electric mixer, till you get the right consistency and leave it in refrigerator for 15 mins.
  2. Prepare a strong coffee with water and Espresso coffee powder. Keep this aside 
  3. Grind the digestive biscuits in a blender and keep this aside
  4. In a large bowl, mix mascarpone cheese, granulated sugar and vanilla essence and make it creamy. 
  5. Add the whipping cream to mascarpone mix gradually. Fold in gradually so that whipping cream is mixed well with mascarpone cheese.


  1. Take a flat pan or baking pan and add first layer of Tiramisu with powdered digestive biscuits.
  2. Dip Sunfeast Dark Fantasy biscuit one at a time in luke warm Espresso coffee and layer on top of digestive biscuits layer.
  3. Make sure that Sunfeast Dark Fantasy biscuit is soft enough when you layer it. I dipped the biscuits twice in the coffee to make it soft.
  4. After layering the biscuits, sprinkle Espresso coffee on it.
  5. Spread the mascarpone cheese and whipping cream mix to it as the third layer.
  6. Dust it with 1 or 2 tbsp cocoa powder and keep it in refrigerator for minimum 4 hours.
  7. Before serving the Tiramisu sprinkle some grated white chocolate :)
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Thursday, October 22, 2015

Chicken Ularthiyathu

A yummy Kerala dish- Chicken Ularthiyathu

One of my favorite dish which is close to my heart- Chicken Ularthiyathu. Chicken slow cooked in crushed onion, coconut and other spice mix. Kerala is known as the land of spices and most of the spices used in the dish makes it very different from the normal chicken dishes. As usual I love having a special chicken dish with a simple Moru curry and red rice.


For marination
Chicken – 1.5 kg
Garam masala – 2 tsp
Turmeric powder – ½ tsp
Fenugreek powder – 1 pinch
Corriander powder – 2 tsp
Chilli powder – 1 tbsp or more (according to your taste level)

For masala
Onion – 5 (medium), thinly sliced
Coconut – ½ , grated
Chilli powder – 1 tbsp (I used 2 tsp chilli powder, 2 tsp kashmiri red chilli)
Corriander powder – 3 tsp
Pepper corns - 1 ½ tsp
Garam masala – 1 ½ tsp
Ginger – 5 pieces (1 inch each)
Garlic – 20 cloves
Cloves – 1 tsp
Cinnamon – 2 inch
Fennel seed – 1 tsp

Curry leaves


  1. Marinate chicken with all the masalas mention in marinade and keep it overnight in refrigerator or keep the marinade for atleast two hours in refrigerator. 
  2. In a blender, crush all the ingredients. Make sure you don’t make it in to a fine paste. Coconut and onion should be crushed well along with other masala and spices. 
  3. Mix the crushed masala with the chicken. 
  4. Heat oil in a heavy bottom pan (Use a non stick pan), add curry leaves and chicken. 
  5. Keep the flame in low. Stir well and keep it closed for 5 mins. Water will start coming out from chicken. 
  6. Continue the same process in every 5 mins till water gets completely dry and oil start appearing. Once the water gets completely dried, take out the lid. 
  7. Add 2-3 tbsp oil and mix well. Fry till you hear the spluttering sound of coconut. Chicken should be dark brown in color and coconut masala should become dry. This will take almost 1.5 hours.
  8. Add more garam masala and chilli powder according to your taste buds. 
  9. Serve hot with rice or Indian bread :)
Chicken Ularthiyathu with rice and Moru curry        

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