food | Lofty Spectrums

Farzi Café- illusions of fusion

June 5, 2018

Farzi has many connotations and I yet remember how my Mom was amazed to hear this name few years back, as this means ‘illusion’. “Why the name FARZI”, was the question that made us curious to try out the food there. I remember how both of us went to enjoy a meal there. It was a delightful experience to see how amazingly Indian flavours from various parts of india were infused into the global cuisine. These recipes were presented in a suave fashion with amalgamation of global cuisine into Indian desi classics, in a very contemporary way in totally a rocking, chic ambiance with some high energy music. That’s when mom told me,”you know why this is Farzi, because they create illusions…”. This is the gastronomical delight that Farzi Café brings in with some dose of everything in its recipes, the innovative menus with some inspiring artistic presentation on quirky plates and serving bowls [in the various shapes of rolling pin, pestle and mortar etc bring back to us the memories of an era that is being forgotten in the rut of todays life, the time of our grandmoms when the preparations were thorough and servicing style was so rustic and traditional].

Yes, Farzi is an illusion wherein we think its so global, and hip and chic while it, at the same time amalgamates and fuses cultures within food and music and a lot more in preparation, spices, innovation and the beautiful presentation. That is Farzi Café Unplugged for all of you.

Last week it has launched its new menu which is so unique and droolworthy. It was a happy bunch of few influencers, food writers, bloggers and enterpreneurs for this delightful lunch that went on for hours, and how we all loved eating the delicacies over discussions on the dominant flavours and other good stuff ( a good bunch makes for a good lunch and good times always). Thanks @Sheetal C for inviting us and being a lovely host, you simply rocked and thank you @Rekha Ghosh for being around and looking after us, your presence always brings about a new surge of energy in the environment.

@Suresh Hinduja, the popular food critic for this new menu and he told me what spices {or read seeds} ‘panchphoran’ is composed of, you can send in your guesses and we will surely disclose it to you…!!

The farzi café new menu is artistic and so original. I am totally ‘farzified’ by the regional recipe of south marrying north in recipes like charcoal appams with paneer bhurji with a imparting it such a unique flavor, the charcoal giving a modern look and feel to the otherwise an Indian recipe at heart.

And then another chartbuster was the khichdi risotto that took my heart away. I realized how my love for risotto and khichdi could be satiated at the same time. I must take this recipe from Mr. Suresh Hinduja soon.

The Italian balls made with daal and chawal were another show stealer.

The new menu at Farzi Café

Soups & Salads

Avocado mint Gazpacho, Jeera namak para (Chilled Avocado soup flavored with Jal Jeera, Garnished with Savory Lavash)
Curd rice tikki chaat, Dragon scoop, Besan pearls (Curd rice patty layered with Sweet yogurt, Mint & Sweet chutney in a clay pot, garnished with dragon fruit scoop)
Mini Raj Kachori, Crispy okra salad, Chutney foam (Mini shells with sweet & sour pumpkin topped with sweet chutney foam, crispy okra salad)

Small Plates

Paniyaram scotch eggs, Desi ghee hollandaise (Take on classic scotch eggs with a Indian twist quail eggs stuffed into a Crispy rice batter bowl)
Panch phoran paneer bhurji tart, New pickle onion (Scrambled cottage cheese Flavored with Panch phoran Into a tart shell)
Desi Curd Poppers, smoked tomato chutney (Mouth Melting curd poppers with Indian spices, Served with Smoked tomato Chutney)
Dal Chawal Arancini, achar, Papad, chutney (Italian rice balls made with Dal & Chawal Served with achar, Papad and Chutney)
Harrisa spice Paneer tikka, Tadka Cream (Mellow Cottage cheese marinated with mild chilli spice served with Tempered Mayonnaise)
Black sesame chicken Tikka, Sesame Ash (Tender cubes of Chicken leg marinated with black sesame paste garnished with sesame Crumb)
Tandoori bacon prawns, Tadka mayo (Indian Take on classic Bacon wrap prawn with Tandoori marinade & Smoked in clay oven)
Tempura fried prawn, Nimboo mirch air (Tempura fried prawn tossed in homemade sauce & Served with Lemon & Chilli Foam)

Mains

Keema Anda Pao, Masala onion (Re Inventing classic Keema Anda pav with a Farzi twist)
Paneer Ghee roast appam, Podi dust (Cubes of panner cooked with south Indian spices served in a black carbon appam)
Dal Khichdi risotto, Papad crisp, Achari butter (Yellow lentils cooked with Arborio rice served with lentil crisp and Pickle butter)
Ratatouille Bhaji, Maska Focaccia (Spicy mashed vegetables serve with buttered Italian bread)
Andhra Chilli chicken, Thatte Idli, Micro herbs (Chicken cubes cooked with green chilli paste served on Flat rice sponge)
Prawn Balchao Bowl – Prawn crackers, Cabbage fogaath (A popular goad dish served in a bowl with prawn cracker)
Mutton Irachi pepper fry, Malabari Paratha (Mutton cubes cooked with southern spices & Served with Malabari Paratha)

Meetha

Flourless chocolate cake, Tanquery Mousse, Orange crumb (Airy Chocolate cake served with seasonal fruits )
Fenni Nest, Chenna balls, Flavored Milk (Nest made out of Fenni served with Sweet cottage cheese balls & Saffron flavored milk)
Peanut butter mousse taco, Banana Kulfi, Caramelized Banana (Peanut butter mousse stuffed in a sweet taco shell, Served with Banana Kulfi)
Rasmalai tres leches, Carrot cream, Rose petal net (Rasmalai made with Three textures of milk garnished with Rose petal sugar net)

This wonderful Farzi food is a delight for a food lover so whoever hasn’t tried it yet in Bangalore is surely missing on something delightful.

Savored by @Anuja Pandey

Farzi Café ub city

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Pizza Hut provides Co-work space to Aspiring Women Entrepreneurs

July 24, 2017

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Entrepreneurial ventures and startups are never that easy. It starts with ideas, modelling and moulding your ideas into a concept, the planning for monetary budget, funding, and then renting out an office space. This all surely takes a toll on a budding women entrepreneur.

Hence Pizza Hut, the restaurant that pioneers into Italian-American cuisine and is been a favourite in our growing years, in collaboration with Chatur ideas, has come up with a solution related to your work space issues.

So hey all you budding women enterpreneurs, look no further !!! Pizza Hut, Bangalore offers all you enterprising men and specially women their space for you to work. They are giving work station with free wi-fi facilities and to add to it, the cheese on the cake is ( yes, when it’s pizza, icing better be the cheese), they have the special menu curated at just Rs.199 . This menu includes a beverage, a pizza and a starter.

Regarding the same launch of this idea by Pizza Hut, we had a meet up in the hotel Fortune where in we got to meet a lot of other women Entrepreneurs with some creative ideas and concepts. There were informal and interesting discussions on ventures and business funding, and many a remarkable women from similar backgrounds were there to enlighten us more on our new enterprises over some tea.
Chatur ideas again helps in mentoring, funding, financing , so from starting to end they provides all solutions to start ups.
Brilliant Idea + Mentoring + Funding = Successful Venture #BeAChatur.

This was followed by lunch.

What else would one want, you gotta free work station to meet your clients or fix your things, and so much extra. So all roads to your dreams and dream projects must lead to a Pizza Hut in Bangalore.

I’m also thinking on a new start up so see you all guys there at The Pizza Hut for that is my first and only choice to co-work in a space which is comfy, cozy and inspiring. So let us work together and build together, co work and exchange your ideas amongst people of your own kind. Finally world is an extended family and we stand in a circle.

=Yours truly=
Anuja, the budding women entrepreneur
( I’m going to soon announce my start up, wish me luck people)

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Taj vivanta- dimsum festival

May 26, 2017

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This summers have been very juicy and deliciously invigorating our senses with the various new menu launches and festivals going on in the city of Bengaluru. Recently I was invited by team Taj Vivanta to be a traveler in their culinary journey of the Dimsums. And this turned out to be an experience, not only did I go but we chose to have a dimsum delight inside the kitchen too and be a part of rolling out the dough to making the fillings and stuffing these yummilicious dimsums before they were finally served on our table.

Chef Selvaraju took us through this journey and we got to learn some trade secrets n recipes which we might let out once he gives us a green signal, till then i will try few of them in my kitchen.

When it’s the Memories of China, Taj Vivanta then the food is brilliant and the Times Food Award and the Vir Sanghavi Food Awards for the best Chinese food stand testament to it. And we had this amazing table in the very Chinese ambience of this lovely restaurant, the interiors of which have been done in a way they spell Moody n mysterious Chinese folktales I read in my childhood. Although I loved the fusion of indian god done in oriental fashion in the restaurant.

We began our food tasting or culinary journey with some hot piping soups, I had the spicy lemon coriander soup for summers are intense this year in bangalore. Then we were served the light on palette steamed chicken dimsum, and steamed chicken and prawn suimai, and the interesting part was that these we had cooked ourselves so what better than knowing exactly the ingredients of what you eat. Also to let the vegetarians know when we were touring the spic n span clean kitchen of Taj we realized that vegetarian section of chopping, cooking and even the chop boards n utensils are separate.

In the vegetarian section we gotto taste the exotic Shangai spring onion cake and coriander and spring onions ChungFang. The vegetable spring rolls and pan fried chicken gouti and crispy prawns roll CHUNG FUNG made it totally a delightful sensorial experience. We were finally again served some lovely jasmine rice and chicken recipes to go with the food along with noodles although we were so full and they are not in this menu but chef made sure that bloggers have an amazing experience. It could not have been a better soothing and satiating summer culinary soiree and the lazy afternoon coupled with laughter and fun, unsuccessful trials of making the dimsum with the kids giggling made it an afternoon to cherish. The dimsum food festival is going on till the end of this month and it might get extended so have a day out with your preferred company and till then EAT, DRINK AND BE MERRY FOR TOMORROW WE MAY DIET.

Written and experienced by – Anuja Pandey
Photographed by – Vedansh Pandey

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New menu launch of ITC Cubbon Pavilion-Responsible Luxury

January 7, 2017

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It was a cheerful, sunny afternoon, just around Christmas and I was there at ITC gardenia, Bangalore, to review the new menu launch at ITC Cubbon Pavilion. As told by the very warm Gomathi, this was happening today across all pavilions at ITC throughout the pan India. We had a lavish bloggers’ table set for us to dine together. The lazy noon, coupled with the welcome drinks (let me tell you there were more than one) and starters and the great company of Simonti and Gomathi made it wonderful. There were sounds of giggles and laughter, warm food in abundance being served with care and the foodies who are usually very relaxed by nature who endlessly discussed food and places and food culture across India. The sunny cubbon pavilion with its luxurious and friendly interiors, the ITC’s head chef who made sure we knew the detailed nuances of the artistically curated menu, and warmly prepared food made it an exclusive day and experience.

The new menu for the blogger’s table

Festive fervour

The balancing act
Kane rawa fry (mangalorean delicacy)

Fish n chips (it’s intl counterpart)

Nasi Goreng

When it comes to ITC nobody can beat its luxury coupled with warmth and also lip smacking desserts, courtesy the fabelle lounge. ( do read my Fabelle chocolates launch experience here.)

ITC Cubbon pavilion derives its name from the famed Cubbon park of our beautiful garden city, Bangalore. Any Bangalorean would surely take pride and would associate with their own culture which is totally the focal point of Cubbon pavilion, whether it is interiors or food. The Cubbon interiors shows all of the Bangalore’s inspiring architectural focal points, the buildings, in all their glory as they are showcased beautifully in black and white pictures. Thus the menu also makes it sure that there is a local flavour and local cuisine, typical to our bangalore food culture apart from the international taste and delicacies too. This caters to our all the taste buds involved and this norm is followed in all the Pavilions of ITC across pan India. And this, my dear food lovers, is the unique quotient at ITC Gardenia, the delectable, warm and artisitic preparation and presentation of food coupled with local flavour along with the international taste too, adherence to culture and to the responsible luxury. The greens climbing up the walls at the Cubbon Pavilion make sure that any guest or traveller would know and realise that they are in the garden city, Bangalore.

ITC hotels are all eco embedded and they believe in the sustenance and nurturing of our nature, and this is the cornerstone of the ITC ethos – the Responsible Luxury. Hence ITC makes sure that neither earth nor luxury is compromised. Please see my earlier blog on ITC Sattvik food here where I have noticed and written more on this responsible luxury, thereby making ITC’ s initiative unique in itself. It is the first and greenest luxury hotel chains and hence has redefined the fine art of hospitality.

Before I write about the new menu which we tasted that sets off a new start for the year, I want to mention a few things which can’t escape notice if you know what ITC group is all about. This is one of the case studies I have used here to throw more light on the same.

We started with a welcome drink which was served to us as soon as the bloggers kept arriving. We had coconut water with dates mashed n thrown into it. This drink came along with freshly baked breads with sun dried tomatoes and glazed with olive oil.

Buttermilk chicken crisps with mint chutney was served to begin with. The buttermilk lent the little tangy taste to the otherwise usually blande chicken crisps that we eat at other places. The vegetarian counterpart to this was the Molten Brie, and I totally love Brie for its soft texture and flavour. This was served with apple and pear chutney which just tasted as if it was just out of grandma’s kitchen. I need to mention here that I love the chutneys from Itc kitchens for they seem like homemade with personal touch and love.

Chicken crisps with date mocktail n bread

And then the Singaporean laksa was served to us. This had bits of chicken, tofu, eggs with flat noodles and I poured the broth over it and enjoyed the sumptuous Asian flavours. The broth was made out of coconut milk with lovely Asian aromas to it. The vegetarian counterpart of the same was butternut squash and carrot purée.

Singaporean laksa

Then came the chicken burger wherein the bun was again freshly baked and was brown in colour since it was made of whole wheat with rye and sunflower seeds. The burger, was very healthy and the preparation was totally with a twist. It had greens, mushrooms, oats, spinach. This came with salads and potato wedges on the side.

Burger

Now was the time, for the local flavour and hence came the bento tiffin. It had the yummy Maddur Vadas, Mangalore Goli Bhaji, karampodi idlis. This came with the peanut chutney. The non veg counterpart was the Prawn kuli Paniyaram with totamto chutney. I love the local food of mangalore for having travelled and stayed all across Karnataka makes me a lover for local food. And this was the authentic taste.

Tiffin bento

Prawn kuli paniyaram

Then we relished the Pumpkin Ricotta Gnocchi, which had the chopped dates and ‘chironji’ nuts stuffed in giving nutty and cheesy and little sweet flavour here and there and this came with totamto purée was on the plate to add colour and taste to this yummy preparation.

Ricotta gnocchi

Finally we had the most amazing Milk Chocolate Parfait as dessert. It had Darjeeling tea infusions for fresh flavour. It comes with raspberry sorbet so the little sour taste makes up and balances the sweet chocolate syrup which is poured over on top of it. This is served on a bed of sea salt. The mint acted as the palette cleanser.

Dessert

The ITC crew is always very warm and it just feels like home. The food bloggers were welcomed by the very sweet Gomathi with a Kanchivaram shawl. We all were almost five and it was a fun afternoon, as we all sat down and the great hospitality kept us engaged in tirelessly tasting and gorging on the delicious spread of food which was served along with the information regarding what all had been thrown into it, thereby giving each delicacy the distinct flavour it had. It always is the best experience at ITC Gardenia and this added to another of my many cherished experiences at ITC Gardenia. This is my first post of this year and incidentally the launch of Fabelle Chocolates was my first ever blog as I had just started my journey as a blogger then. Hence ITC Gardenia holds a very special place in my blogging life. Here’s to ‘set off a new start’, cheers !!!

=ITC Gardenia=

Date of launch- 23 Dec 2016
Hospitality partner- ITC Gardenia
Written and experienced by – Anuja Pandey

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Soi and Sake- the aromas of delectable Chinese and Japanese kitchen

December 1, 2016

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Soi and Sake, which is the Chinese and Japanese restaurant by Taj, Bangalore serves the most sumptuous, authentic, fresh and delicious food I have had in a long time. So recently, when I was at Taj bangalore for my luxurious staycation (I surely would have easily gained 2 kgs of weight with the delightful treat I had, I’m scared to stand and check on my weighing scale now ), I had some deliciously tossed noodles, the tepenyaki and some lovely food. The name Soi and Sake is a mix of Japanese and Chinese, thereby denoting the kind of cuisine you can expect as you dine there. Sake means the alcoholic drink made from fermented rice.

Japanese, unlike westerns, serve the food in small plate or bowls so that the flavours don’t mix and the original taste of each dish is significantly noticed and enjoyed. So the food is not served on the table but is served in typical Japanese etiquette in a full course Japanese meal in seperate bowls one after the other. Either the plates have the division or even the leaves and such are used at the base of each dish to retain the flavour of every dish singularly. Rice is the staple food and it usually is served with many side dishes and main dishes in Japan and China. The experience at taj was an excellent one and I can swear by the food we had here at Soi and Sake and the hot green teas we guzzled.

The first course was the chilled choi sum wrap This was so refreshing that it made my taste buds alive.

Pakchoy and water chestnut dimsum

Pan fried chicken kothe

Then the second and the third course were the Sushis and dim-sums (best of both the world).

The definite condiment for the Sushis, we all know, are the pickled Gari which acts like a palette cleanser and wasabi which has the piquant taste peculiar to it and has anti-microbial properties to save from food poisoning, in case be it. Also soya sauce and shoyu are other condiments which were served. We were served the spicy tuna sushi which includes raw tuna mixed with hot sauce infused mayonnaise. The other one was the Hawaiian roll that contains fresh Japanese Maguro Tuna, tamago, kanpyo, Kamaboko, and the distinctive red and green hana ebi (shrimp powder).

Seasoning is very important part of any cooking and specially Japanese. Japan is an island and most of the meals comprise of seafood. A modest number of herbs and spices may be used during cooking as a hint or accent, or as a means of neutralizing fishy or gamy odors present. Examples of such spices include ginger, soy sauce, vinegar and miso soups flavour the food and make it a magnificent treat to have. Japanese food is either grilled or braised and also served raw like in Sushis or as sashimi, or, the tempura which are deep fried and batter coated.

Chef preparing sushi

Hawaiian roll sushi

Spicy tuna sushi

The next course were the exotic dimsums which were unparalleled and served in minimalistic style.

Exotic vegetable dumplings- dimsums

This was followed by the fourth course, that was, the chilli chicken which my kids thoroughly enjoyed while my hubby gorged on the delicious, succulent prawns seasoned with pepper and salt. Everything retained the fresh and original taste typical to it. I also particularly savoured the stir fried bak choi, which is a type of Chinese cabbage with a garnish of sesame seeds. This course’s most delectable dish was fresh water chestnut and lotus stem stir fry. Since the Japanese food is a lot about seasonal and fresh vegetables and seaweeds, we were served Fresh, crunchy, greens which smelt so crispy and great and made the best of the accompaniments with a green onion dip in oil, the chilli soy and the miso soup . I loved the water chestnut and lotus stems stir fried in honey chilli and it is a Chinese dish (I remember eating this as apart of daily ritual in the evenings in a desi stir fry at home when we were kids, time to adopt our food habits which we are leaving behind).

Crispy seaweed and spinach with toasted almonds

Prawn pepper salt

Dry red chilli chicken

Water chestnut and lotus stem stir fry

The fifth course was from the teppenyaki grill and we had some grilled vegetables braised in garlic butter and my kids tried their hands on the teriyaki chicken ( the chef was definitely patient man and also very witty trying to keep all of us in happy spirits). He not only threw in the sauces in the chicken but also his jokes in between and we had a hearty, happy meal, full of laughter and fun. The sticky Japanese rice (I love it so much), and the flat noodles were served according to the preferences ponzu napped prawn was served it was an ecstacy.

Teriyaki Chicken

Ponzu napped Prawn

Teriyaki Chicken

Flat noodles

The sixth course of mains was the edamame beans flavoured chicken which was a stir fry which my hubby loved. Edamame beans were imported from Japan and were fresh, usually they are eaten blanched with some salt and they lose their freshness and flavour within a day, and these beans are a nutritional punch. I had the haricot beans in Shanghai style. (I was oh so full by now).

Stir fried chicken with edamame beans

Prawns in hot garlic sauce

The last course was dessert which was amazing and we had it after some half an hour in our luxury suite. It was sesame Ferrero rocher, ginger nutty dumplings and fresh lychee ice cream. The food at SOI AND SAKE was perfectly balanced and each dish was flavoured and seasoned in the authentic Chinese and Japanese way. I realise my love for food and food tasting was catered wonderfully by the warm service, perfect flavours which were rightly balanced and great ambience, lovely people, and awesome chefs of Taj , bangalore. Thanks to the team Taj for the wonderful staycation.

Dessert

=Location- Taj, bangalore=

Restaurant- Soi and Sake

Written and experienced by – Anuja Pandey

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Graze – the European food and grills

November 19, 2016

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I always wonder why French are so thin. Not that the Europeans, French or Italians don’t have their food with loads of olive oil or cheese thrown in it. I realise the idea is to eat your kind of food, in right mindset we focus on home grown grains and seeds and oils.

In India, everybody has access to an abundance of rich and delicious foods (that unfortunately have the side effect of making you fat) . At the same time, we know how we women and men too, as a matter of fact, are so obsessed about food and dieting. We love our culture, food, we insist on good food (read ghee laden, high calorie food) when a guest has come over. Yet the problem remains, nobody is ready to eat despite you efforts that have gone into cooking.

Watch a European cook or prepare his food and you’d be shocked at how little consideration they put into the amount of salt and butter they throw in their concoctions. Yet, in spite of eating such calorie-dense foods, French people will eat fewer total calories than us, without even thinking about it.

Maybe you’ve read the book “Eat, Pray, Love” or have seen the movie. There is this dialogue that most represents this food angst that I’m talking about is from the movie Eat, Pray, Love, when in the Barber shops Italian people discuss these cultural differences.

Julia Roberts: I feel so guilty. I’ve been in Rome for three weeks and all I’ve done is learn a few Italian words and eat!”
Man on Barber chair: “You feel guilty because you’re American! You don’t know how to enjoy yourself!
Julia Roberts: I beg your pardon?
Man on Barber chair: It’s true. Americans know entertainment. But they don’t know pleasure… I’m serious. Listen to me! You want to know your problem? Americans… you work too hard, you get burned out! Then you come home and spend the whole weekend in your pajamas in front of the TV! But you don’t know pleasure… You have to be told you’ve earned it! You see a commercial that says “It’s Miller time!” and you say… “That’s right! Now I’m going to buy a six-pack! And you drink the whole thing and you wake up the next morning and you feel terrible! But… an Italian doesn’t need to be told. He walks by a sign that says “you deserve a break today!” And he says, “Yeah, I know. That’s why I’m planning on taking a break at noon… to go over to your house, and sleep with your wife!” (laughs).

I’m sure, the quote might sound a little quite out of context, but I think you understand what I’m trying to say…

We Indians are also typically like Americans. In the stressful lives of ours, we have forgotten to enjoy anything. There is no point about obsessing over food or dieting or anything. One must not have so much guilt over food, instead, we should learn to enjoy ourselves when we actually indulge, and then forget about it. Think about food and enjoy it when it’s time to eat, and then enjoy the rest of your time not thinking about food but being where you are.

The other day I had the Opportunity to have European food at Graze, Taj Vivanta and what a leisurely time we had. The chef SelvaRaju is the head chef of all the restaurants of Taj Vivanta and his experience is wide and varied in his field. He is a master at what he does.

And here, I did not need to plan my menu but I had an amazing treat waiting for me. The chef SelvaRaju had already prepared and curated a menu for us and we just had to go on with the flow. Here’s my experience of the supper.

Warm shiitake, morels,porcini mushrooms ,poached in white wine topped with vanilla form

Pan seared Jhon dorry accompanied with olive mash Martini and cafier lime velouté with red wine reduction

Ocean fresh Grilled jumbo prawns with red pepper compote,Peruvian Asparagus napped with garli and parsley butter

Oven roasted corn fed chicken accompanied with Barley risotto and Sauternes sauce

Grilled tiger prawn

Home made caramalzed white chocolate ,African olanga cake and red velvet macrons on a slow cooked peaches.

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Junior chef Pari

November 16, 2016

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The kitchen is a very fascinating place for children. They see their mother working and dishing out delicious recipes for everyone in the family. The smell of good food being cooked, the steam coming out of pots intrigues them and interests them. It’s always like a mystery for the kids where they want to figure out what concoctions are being made.

We must give kids a chance to get involved in household chores, if they are younger then they can set up the table, or may be, get you a glass of water. And if the kids are old enough then you can make them bake or they could help you with making desserts etc.

My little girl, Pari had been insisting to bake for quite some time so what better day than children’s day to choose. The points to be taken into notice are-

Right time of the day matters

When you are trying to do any sort of activity with the kids you need to see that they should not be really tired or irritable, else they won’t be able to enjoy the activity. I chose forenoon when anyways they need to snack on something before lunch on the days they are home. Also this time of the day they are fresher and more energetic too. It’s also a smart idea to have another adult in the kitchen to help you keep an eye on your junior chef.

Organise

Always plan a little ahead and be ready with the ingredients . A little planning will save you and the kid from frustrating. So it’s a good idea to know what your little chef plans to cook and keep it simple. The ingredients should not be more than maximum five in order to keep it easy n interesting for the junior chef. It’s always a good idea to make muffins or such things with them.

Hygiene

It does work wonders when you cook with them as they naturally imbibe the good habits of washing their berries or fruits or whatever ingredients are needed for the cooking. They learn while they enjoy and cook.

Safety rules

The kids must know that they are not supposed to whirr the grinders or the electric beaters etc. They must understand at all point of time it is unsafe so it’s a good idea to always repeat and tell them that they need to stay away from sharp objects like knives.

Relax n be patient

Loosen up since kids cannot be counted onto being neat in the kitchen. Even as adults, we make a little mess, so, much mess is expected while your junior chef is at work.Always Be kind and patient with kids and older people. Lastly, be more appreciative about the kid’s efforts. It goes a long way in building their belief in themselves. A mother can give a kid a lifetime of self assurance which no adversity can snatch from them even when they grow up.

My daughter and her friend on this children’s day cooked some cheese and pesto straws. Pari was insisting on baking these for quite some time and she had the recipe from the book her grandma had gifted her. So here goes the recipe

Cheese and pesto straws

Bon appetit

=Happy children’s day=

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Taste of Puglia- Sheraton Grand Gateway

November 12, 2016

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Bene, the Award winning signature Italian Restaurant at Sheraton Grand Bangalore Hotel at Brigade Gateway offers an exclusive range of divine Italian food. Presently the Bene is hosting traditional, rustic south Italian food festival called the “Taste of Puglia” and it will go on till the 13th of this month. Chef Giuseppe is the Head Chef at Bene, Sheraton Grand Bangalore Hotel at Brigade Gateway’s signature Italian dining venue. An enthusiastic and pioneering chef, he brings his diverse expertise to the culinary aspects of Bene for this food festival with his specially curated menu which is so typical to homes of the south of Italy.

The Sundays see a lovely concept of laying the Grandma’s table wherein a table for 18-20 people is laid and is loaded with delicious delicacies. You may not know a lot of them but this is how traditionally Italians in their rustic set up used to get together and eat, drink and make merry, singing out songs and playing instruments and occasionally dancing. The idea is to make merry and open your heart and senses.

Chef Giuseppe Lioce is truly an Italian by temperament and we had a lovely time interacting with him. We were invited by the very warm team of Brigade gateway for a lavish lunch and the chef created a unique experience for us with his jovial attitude and we struck a special camaraderie and he truly enlivened the dining experience at Bene. He served us some of his signature dishes but we had to start with a Chardonnay and some fresh olives stuffed with almonds which are specific to Italy. Signature bread was also served with Bene dips and olive oil.

The restaurant has a characteristic Italian/Californian style in contrast to the traditional Italian décor set in cheerful colors with natural wood and stone in a functional yet modern design.

Once you are there you choose from an impressive array of appetizers and salads, soups, pastas, pizzas, cheese, hand crafted by the Italian Master himself Chef Giuseppe Lioce all of which are impeccably flavored and are made from the freshest local ingredients together with fine imported Italian products, authentic recipes with innovative and exquisite presentations. We also did a tour of the herbs that were grown there itself for the fresh aroma it imaprts to the food. The menu features a wide selection of traditional Italian dishes along with creative house specialties with the famous Pizzaiolo, Pizza Bar that helps the guests in selecting the pizza of their choice while they have a sip of their favorite beverage.

It was a fine dining experience with lovely music playing, wine n food in ample, cheer in the air and laughter riots amongst us.

The French windows invite people into the restaurant with action, music and aroma from the open kitchen and bread ovens. Natural light, windows with a view, large and picturesque botanical arrangements and the opening to the outdoor terrace accentuate the fine Italian experience.

Bruchetta pugliese – homemade PUGLIA BREAD and its topped with fresh cherry tomatoes from the terrace of sheraton itself. Then it has sundried tomatoes, shaved aged parmesan cheese, extra virgin olive oil and argula leaves to imaprt that fresh flavour. This was one of the appetisers we began with.

Polpettine di zucchine- this is again an appetiser which is zucchine fritters served with chili tomato sauce and dry olives from Bari.

Panzeroti pugliesi- this is like mini folded pizza and it was so soft and deliciosly filled with stuffing of burrata cheese and tomato and basil. This just melted in my mouth.

Cavatelli alla pugliese- this is again homemade cavatelli pasta and it also looks easy to roll out but really,no. this is cooked in rich basil pesto, black olives, sundried tomatoes and creamy burrata top it and slurp. So we had two kinds of pasta,one in veg and another in non veg selection.

Orecchiette al ragu- this is homemade orecchiette pasta which chef told me how to make and is usually made in every household of Bari and I tried my hands at it. This is traditionally slow cooked with lamb ragout and left on the flame for hours together as Sundays church would keep women busy and as they come home it is already done. Then it is topped with pecorino cheese and enjoyed as a Sunday meal by all and one together. This was amazing and I love my experience of trying to roll it out, though unsuccessfully.

Pollo alla pugliese- this is chicken cooked in casserole with rosemary,fresh tomato, potato and grilled onion, and served with fresh salad.