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

Dessert class at Academy of Pastry Arts | Vanilla Berry Gateuax

This sunday we learnt to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore. The entire session was very well organised and the chef taught and explained every step with great enthusiasm.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

The Academy of Pastry Arts, Bangalore this sunday hosted a special desert class and showed us step by step on making a Vanilla Berry Gateaux. Chef Kimberly very patiently took us through each recipe and each ingredient of the process while making the desert. As a home baker, while i am aware of the efforts that is need to make a baked goody, this dessert was at another level.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

There were multiple recipes to be followed and each recipe had multiple steps to be followed. The Chef with her expertise, very nicely showed us each step and also gave us valuable insights / things that one should know while making any dessert. Some of the important points were:

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

1) Always use good quality and fresh ingredients.
2) Measuring the temperature is very critical and a good thermometer goes a long way in making a perfect desert.
3) Always add bloomed gelatin to a warm misture so that it can mix and melt easily.
4) Make the glaze ahaead of time and do not over heat the glaze before pulsing it.
5) While heating items such as marzipan, always cling wrap it to avoid it getting dry in the microwave.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Some of the items which we made before constructing or assembling the desert were Chocolate Almond sponge, Berry Jelly, Rich red glaze and Vanilla Mousse. Let me give you a teaser – The recipe Vanilla mousse, which was the center of this dessert :

Ingredients – ( in grams)

Milk – 150
Whipping cream – 120
Vanilla pod – 1/2 stick
Egg yolk – 120
Sugar – 90
Gelatin – 8
Italian meringue – 120
Cold water – 40
Whipping cream – 135
Procedure

– Dissolve gelatin with cold water.
– Bring cream,milk and vanilla pod to boil.
– Mix egg yolk and sugar and gradually add into hot mixture.
– Continue to bain-marie until 83 degree centigrade with spatula. Add in gelatin, wait until slightly cool down,strain and fold in Italian meringue.
– Lastly fold in whipped cream.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Now that i have made you curious about the institute, here are some more details about The Academy of Pastry Arts.
The Academy of Pastry Arts has three branches in India, Bangalore, Delhi NCR and Gurgaon. Other than India, they are also present internationally in Malaysia and Philippines as well. They provide to students, both short term and long term courses in Culinary and pastry arts.

Step by step details were given by Chef Kimberly to make Vanilla Berry Gateuax at the Academy of Pastry Arts in Bangalore.

Some of their course details are as below:

Their are many course available at the Academy and you can choose the one you want, few listed below –

CULINARY DIPLOMA PROGRAM
Duration: 6 Months

CULINARY ADVANCED DIPLOMA PROGRAM
Duration: 9 Months

CULINARY PART TIME PROGRAM
Duration: 12 Week session

PASTRY DIPLOMA PROGRAM
Duration: 6 Months

PASTRY ADVANCED DIPLOMA PROGRAM
Duration: 9 Months

PASTRY PART TIME PROGRAM
Duration: 12 Week session

One can reach out to them at the following address:

Bangalore Center
9, 1ST BLOCK SARJAPUR MAIN ROAD,
JAKKASANDRA,
KORAMANGALA,
BANGALORE
+91-8095719222
+91-8095442277
+91-8025505222
info@academyofpastryartsindia.com

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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