Dragon Food Festival at Inzia Restaurant at Sheraton Bengaluru

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru Whitefield Hotel & Convention Centre.

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru.
Jr Sous Chef – Shishir Rai

Chef de Cusine Rungtiwa Sorlae and Chef Shishir Rai, gave us a preview of the menu served at InAzia as part of the on-going Dragon Food Festival. The festival is on till the 30th September, 2018 and will showcase the menu specially curated by Chef Shishir Rai.

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru
Chef de Cuisine – Rungtiwa Sorlae

The menu has a good spread for vegetarians and non-vegetarians. Here is a sample of what we had during the meet: ( I have mentioned only the vegetarian side of the menu )

Dim Sum

Vegetables Sichuan Style Pan fried Dimsum – These pan fried dimsums were stuffed with celery, carrot and asparagus and they were seasoned with garlic oil. I loved these, they had the right blend of spice and were perfectly seared.

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru
Assorted Mushrooms Truffle Blast

Assorted Mushrooms Truffle Blast – A melange of honshimeji enokitake and shitake mushrooms.

Small Bite

This Thursday, a few of us bloggers got to sample the menu created by Jr Sous Chef Shishir Rai as part of the Dragon Food Festival at Sheraton Bengaluru

Wok tossed Tofu Sichuan Style – Here the silken tofu was marinated, fried and then tossed in Sichuan chilli paste. Give me tofu and I am a very happy person. These were silken tofu, which were crispy on the outside and beautifully soft on the inside.

Soup

Cucumber and Cilantro Soup – A thick, shredded cucumber and cilantro soup. This soup was a little underwhelming and bland on a night where each dish was bursting with flavour.

Main Course

Tofu Asparagus and Water Chestnut Malak Paste – A side dish with silken tofu, asparagus, water chestnut and green onion with sesame and chilli paste. Another beautifully made tofu dish. The tofu was simply melt in the mouth.

Rice and Noodles

Traditional Moon Faan (Veg) – 5 spices flavored steamed rice topped with sesame flavored soy sauce

Dry Cooked Hoo Fun Noodles Vegetable – Napa cabbage and sweet pepper rice with flat rice noodles, bean sprouts. This dish was flavoured with sesame oil and seasoned with fermented bean sauce.

Deserts

Chilled mango Pudding – Though I loved the cream and fresh mangoes (yumm!!), I felt this chilled jelly pudding had a tad bit more of agar agar.

A big thanks to Melvin and Saravanan for having us.

Details on the Dragon Food Festival @ InAzia

Date: 19th – 30th September 2018

Time: 07:00 pm – 11:00 pm

Venue: InAzia, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

Sindhi Cuisine at Sindh Kitchen, Bangalore (Malleswaram)

Introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. From Sai Bhaji to dal pakwan and from palak pathe chaat to pragree, the food was yum.
Thali

My introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. There is always a first time for tasting food isnt it??

Sai bhaji is the best thing to make if you want to get greens and vegetables into kids said Vandana aunty. She said the Sai means “green” and the Bhaji is traditionally made with 2 greens, 7 veggies and tomatoes. Also the Sai Bhaji is made during auspicious days to bring in prosperity to the household.  This ladies and gentlemen was my introduction to Sindhi food.

Introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. From Sai Bhaji to dal pakwan and from palak pathe chaat to pragree, the food was yum.

This Sunday for lunch, a few of us bloggers were invited to Sindh Kitchen (Malleswaram ) to sample the Sindhi cuisine offered by them.

Introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. From Sai Bhaji to dal pakwan and from palak pathe chaat to pragree, the food was yum.
Lime Mint Cooler Shot

Sindhi cuisine refers to food which originated from Sindh, Pakistan. The Sindhi cuisine also shows influences from states such as Gujarat and Rajasthan, which was very evident in the papdi chaat which was served as an appetizer on Sunday.

The Menu

Starters and chaats

After the lime and mint cooler shot, we got a chance to sample the papdi chaat and the palak pathe ki chaat. The Palak pathe chaat was my favourite thing to eat during the lunch. Palak (batter fried), served with a some imli chutney, curd, sev and pomegranate seeds was amazing. The papdi chaat with a dash of lime was also quite tasty.

The starters consisted of Dal pakwan and aloo tuk. The dal pakwan served with imli chutney and hari chutney was a meal by itself.

Aloo Tuk is potato mashed and double fried, what could be wrong with that?? Nothing, it was absolutely delicious when served with masalas on top ..

Introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. From Sai Bhaji to dal pakwan and from palak pathe chaat to pragree, the food was yum.
Papdi shot
Introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. From Sai Bhaji to dal pakwan and from palak pathe chaat to pragree, the food was yum.
Palak Pathe ki Chaat
Introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. From Sai Bhaji to dal pakwan and from palak pathe chaat to pragree, the food was yum.
Aloo Tuk

Mains

Introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. From Sai Bhaji to dal pakwan and from palak pathe chaat to pragree, the food was yum.
Koki Roti

The mains consisted for Sindhi kadhi, white rice and meethi boondi, this was a combination that I had never heard of. Every mouthful had a bit of savoury and sweet, totally different from what I am used to. The kadhi unlike the Gujarati version does not have curd but has dal, tomatoes and kokam to flavour it.

Introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. From Sai Bhaji to dal pakwan and from palak pathe chaat to pragree, the food was yum.
Vandana aunty talking to us about Sai Bhaji
Introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. From Sai Bhaji to dal pakwan and from palak pathe chaat to pragree, the food was yum.
Sai Bhaji

We also had Sai bhaji with Bhuga chawal ( onion flavoured rice with cardamom and cinnamon). The Sai Bhaji with greens, tomatoes and dal was just amazing with rice and rotis.

The rotis consisted of Koki (onion and spices flavoured flat bread),  Khameri (ajwain flavoured tandoori roti) and parathas.

Deserts

Introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. From Sai Bhaji to dal pakwan and from palak pathe chaat to pragree, the food was yum.
Pragree with Rabree

Last but not the least, the deserts, we had Pragree with rabree and Gulab Jamun. Pragree is a flaky, crispy, multi layered sweet (like a puff pastry) and is traditionally filled with khoya.

Thank you Caroline and Akshay for introducing me to Sindhi cuisine.

Sindh Kitchen has two outlets in Bangalore, in Indranagar and Malleswaram. If you are newbie like me and love to try out new cuisines, Sindh Kitchen should feature in your list.

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