Review: Urban Asia

Image Courtesy: Zomato.com

Went to Urban Asia last Sunday afternoon for lunch. Usually on Sundays they serve Brunch but we opted a la carte. Placed an order for 2 beer, a sweet and salt lime soda and I specifically wanted to taste their Lamb Roast however, surprisingly they did not have any lamb preparations for that day (considering most crowd will pour in on weekend and they were out of their famous dish).

Anyhow, we so we went ahead and ordered 2 chicken starters - 

Tamang's Chili Chicken was my fav out of the only 2 dishes that we could order. Chicken was well cooked with perfect blend of sauces and had a slight crispiness on the outside.... My recommendation. 

The Devil's Chicken by Sneha was a good preparation again but was taken over by Tamang's chili chicken. 

My 2 cents - carefully order your starters cuz their quantities are huge (servings of the size of country side portions) and you will be left with no place for the main course. We were just 2 people and ordered 2 starters. Fortunately or unfortunately, we could not even finish the starters, leave alone the main course. 

Interiors are good, though the place was damn noisy and crowded on Sunday. I loved their live music and am looking forward to go there again for their lamb roast and other dishes :P

For 2 beers, 1 lime soda and 2 chicken starters, we paid just 1000 bucks... cool stuff haah!!

Ambiance: 2/5
Food: 3/5
Service: 3/5
Value for Money: Oh Yess!!

Review: Shadaab Hotel

Hotel Shadaab at Charminar (Image courtesy: Sanjay Borra)

I went to Shadaab again with a big group of friends last weekend. Since I am a member of Hyderabad Foodies Club, we all went there as one of our eating joints during our 'Food walkathon at Charminar'.

The Nawabs of Food at Shadaab Charminar (Image Courtesy: Sanjay Borra)

I would like to mention here that we occupied their 'Nawabi' style seating on the first floor. This has low level beds lined up side by side in a 'U' shape with big 'Chauki' or low level tables placed in the center of each bed. A group of 4 can easily sit and share the meal on 1 table. This arrangement is very comfortable and I personally loved it. It is a decently clean place however, you cannot expect exceptional neatness at restaurants in Charminar. 

Shadaab was the third stop for us and by the time we landed there we didn't had much space left to push in more food. However, since the host wanted us all to taste their signature and famous dishes, we all got our share of Keema Khichdi, Bheja Fry, Nikaari Chicken and Lassi.

If you are a non - vegetarian, this is your place!! We were first served Keema Khichdi. While Khichdi was a usual mix of rice and mung dal, keema was decent though not great. My mother in law makes far tastier and better keema so I would not rate Shadaab's keema on it's taste. 

Keema Khichdi (Image Courtesy: Sanjay Borra)

Enjoying my meal at Shadaab (Image Courtesy: Sanjay Borra)

The moment I got the Bheja Fry, I was blown away by the looks of it. Though it was dripping in oil, it looked divine. One dig into the dish and I was right up there in the heaven. The gravy was a rich mix of onions, ginger garlic, whole and powdered spices, kasuri methi, herbs like coriander and soft and well cooked 'Brain' pieces. I would not shy away confessing that this was the best 'Bheja Fry' I have ever had. And I would wait to go there again for this. 

Next on the menu was 'Nihari Chicken', their signature and famous dish. It has a big fried piece of chicken dipped in paaya curry. I was expecting more out of this dish, but it turned out to be less spicy and low on flavors. Since I do not know much about this dish, I would be the wrong person to recommend/ not recommend this one. However, it did not suit my taste buds. Chicken piece was juicy and nice though. Nihari Chicken was served with a Square bread differently baked. 

Nihari Chicken (Image Courtesy: Sanjay Borra)

Bread served with Nihari Chicken (Image Courtesy: Sanjay Borra)

Then came the lassi in the end which was sweet, tangy, chilled and tasted good. My experience at Shadaab was good and I will go back to them for their 'Bheja Fry'. For our meal of around 20-25 people, we paid Rs. 2000 in total. Cheap isn't it ha!!

Ratings:

Food:3.5/5
Service: 3/5 
Ambiance: 3/5
Value for money: Absolutely yes

You can check out more interesting Food and Street Photography at:

Facebook.com/fotosanjay and Hyderabad Street Photography

Review: Flury's

Image Courtesy: Fury's Official Website  

I have been to Flury's thrice now and despite of the fact that it is one of the many food kiosks in Gvk One food court, it still stands apart for me. 

Flury's is a legendary tearoom started way back in 1927 by Mr. and Mrs. Flurys in Kolkata for the then elite British and affluent Indian visitors. It has since then served many generations in Kolkata and other cities.

Flury's entered in Hyderabad with their first outlet in GVK One mall in March 2013 and they have been serving a sumptuous variety of sweets and savories along with tea and coffee.

As of now I have tasted few of their stuff which includes Blue Berry Cheese Cake, Black Forest Pastry, Honey Nut Tart, Chocolate Cube, Chicken Puff and Spinach & Corn Quiche.

Blue Berry Cheese cake is my all- time favorite and Flury's blew me off completely with this one. Perfect sweetness, beautiful soft texture, addictive flavor, and just that slight tangy tinge of blue berry's leaves you with eternal yummmmmmmmmmm - iness :)

Black forest pastry was a usual good pastry, nothing different about it. Honey Nut tart was a let down though. The tart was hard and honey, nuts and almonds didn't taste too good. I find Vac's honey nut tart far better than Flury's.

Chocolate Cube is another very tasty, and interesting pastry. I particularly loved the balance of chocolate and sweetness. The pastry has layers of chocolate and chocolate bread topped with a thick chocolate slice. While it seems like too much of chocolate, you will be surprised with the right balance of the flavors and tastes. I would recommend this one if you like chocolate flavor.

Chicken Puff looks like an interesting bundle of flavors. The outside is softly crispy while the filling is sinfully pure chicken keema drenched in spicy flavors. One puff is quite filling to satisfy your taste buds. Spinach Corn Quiche is again another good option for those who like spinach and corn. The creaminess, cheesiness, and fluffiness of the quiche is addictive. I would specially like to mention that the pastry base of the quiche is absolutely fluffy and good that makes the quiche take away the brownie points.

So far my experience at Flury's has been great and I look forward to going there every time I visit GVK One Mall. I am waiting to taste their signature Strawberry Fraisier though. They always run out of it. Would request them to have some extra in stock.

I would also like to congratulate the main guy at the counter for his politeness and warm behavior that brings a smile to my face every time I walk-up to the Flury's counter.

Most of the items are reasonably priced between Rs. 40- Rs.70.

Ratings:
Food:4/5
Ambiance: Would not rate this as it is in a food court of a mall
Service: 3/5
Value for money: Yes!!

Review: Hazzel Ice Cream Cafe

I have become an ice - cream person because I love chocolates. With my flat mate and her bro, I got a chance to visit Hazzel Ice Cream Cafe in HI-Tech city last month. It was late and we were returning from Heart Cup Cafe and wanted to have something sweet. 

The cafe is a decently done place like usual ice - cream parlous or cafes; however, the service was unusually bad and slow.

The menu had a good number of options and great variety in terms of ice - cream flavors, smoothies, hot sips, cold beverages and because it is also a cafe, they had some savories, tea and coffee too. 

Going with my favorite flavor Chocolate, I ordered Ferrero Indulgence and anticipated a good dessert. After a wait of 5-10 minutes, I had my order placed in front of me which did not look very appealing. However, since it was chocolate, I was still hopeful for a good taste. 

Ferror Indulgence is plated on a tiny sizzler plate with layers of chocolate brownie, butter scotch crunched and hazelnut all drenched in sizzling hot chocolate sauce topped with a Ferrero Rocher. Presentation of the dessert looks confusing with too many things happening and the taste is nothing great. By the end of it, it becomes a task to finish the portion. 

My experience was not great but I don't mind going again to try something new. 

Ratings:
Desserts: 1/5
Ambiance: 3/5
Service: 2/5
Value for Money: No

Review: Quiznos

Went to Quiznos last evening with my friends as part of Foodies Meet Hyderabad. After a long heavy brunch and no lunch day, I landed at this eatry hungry. I would not review or rate this place for service, as they run on self - service format.

The menu has good enough options that includes salads, soups, savories, pizzas, subs, beverages and desserts. 

Again since I was a part of a bigger group and we had a list of fixed options to choose from so I went with BBQ Chicken Pizza, their famous Chipotel Chicken Sub, Kababs and a Soft Drink. 

My 2 cents here: If you have ordered for a Pizza or a Sub, make sure you stand at the counter and ask for your favorite sauces and check the quantity they use. You can also make a choice of bread. Just this 2 minute of effort can make a big different to your pizza and sub. I actually observed this difference as many of my fellow foodies placed their respective orders and waited for their food to come. Most of them were disappointed with pizzas and some with subs. However, I savored my sub and the pizza both. 

The BBQ chicken pizza was nice and cheezy from the top and crunchy from the base as it was thin crust. I particularly liked the simplicity of presentation and taste of the pizza. Not spicy, not bland, just a perfect mix of tomato sauce, cheeze, BBQ chicken chunks, onions and capsicum. 

I loved my Chipotel Chicken Sub and would recommend this if you are a non-vegetarian. This one is their famous sub. For those who don't know about Chipotel, it is originated from the word 'Chilpotel' meaning Smoked Chilli Pepper which is usually Smoked Dried Jalapeno. To get a perfect sub of my liking, I ensured standing at the counter and choose my favorite combination of sauces and veggies. I opted for all the sauces, excluding tandoori sauce with some extra quantity of Chipotel, South West and Alfredo sauce. Finally what came on my table was a delicious sub that was perfectly toasted and crunchy on the top and 'yummiliciously' saucy, spicy and 'chicken-y' from inside. I loved it and will visit them more for this one. 

Kebabs were nothing unusual. Rather I found them to be usual seekh kababs that were dry from inside. However, they were served on a salad dressing of capsicum and onion with a tinge of mint sauce. Would not recommend this one. 

The menu also has options of value meals and combos. Over-all pricing is reasonable and it offers you decent place to grab a quick bite. For me Quiznos is a different category of subs and I would not compare it with Subway. Both have their good's and bad's and I for a reason have come to like both. 

Thumb's Up for Quiznos. I shall be attacking them soon for my chipotel sub :P

Rating:
Ambiance: 3/5
Service: I would not rate this place for service as they run on self - service format. 
Food: 3/5
Value for Money: Yes

Breakfast dish - Poha

A quick and common breakfast in Indian households is Poha or Flattened Rice. Usually prepared in 20-25 minutes, this dish is wholesome and light and serves as a good breakfast option. 

Below mentioned quantities are good to serve 2-3 people. 

Ingredients:

Poha - 2 medium bowls (washed)
Onion large - 1 (diced)
Tomato large - 1 (diced)
Potato medium - 1 (cut into thin small cubes)
Turmeric powder - 1/2 tbspn
Red Chilli powder - 2/3 tbspn
Mustard seeds - 1/2 tbspn
Peanuts - a handful
Garam masala - a pinch
Sugar - a pinch or two
Salt to taste 
Coriander leaves for garnish  
Cooking oil
Lemon (optional)

Recipe:

• Take washed poha in a big bowl and add salt, turmeric powder, red chili powder, garam masala to it and give it a good mix. Keep aside. 
• Into a pan, heat the cooking oil, throw in the potato cubes, cover the lid and let them cook. 
• Once the potatoes are done, add peanuts and saute until they turn fried red. Now add onions and saute until they turn pale pink. Add in the tomatoes and sugar at this point and again cover the lid for 2 mins and let the tomatoes become soft.
• Once the tomatoes are soft, add in the poha and fresh coriander and mix it well for 2-3 minutes. This will let the powdered spices cook and then put the flame off.  
• You can add some lemon to this in the end if you like it tangy. 

Your poha is ready to be served hot. Poha prepared following this recipe does not comes out sticky, looks colorful and can be prepared in less oil. 

Hope you will like it!!

Happy Eating :)

Mango Rice

So finally the mango season is here and people are enjoying the 'Kind of Fruits' in its various forms - aamras, panna and eating on sweet aromatic mangoes.

Raw mango is an equal delight and not just used in pickles but can also be used to prepare some interesting rice dishes. One of my quick favorites is 'Mango Rice'. It is a tasty, easy and quick recipe. 

Here you go.. 

Ingredients:

Raw mango large - 1 peeled and grated 
Plain rice - cooked and cooled (quantity enough for 2 -3 people)
Ghee- 3 tbspn
Salt to taste 
Mustard seeds - 1.5 tbspn
Whole dry red chilies - 2-3 broken into halves 
Chilli flakes - 1.5 tbspn
Onion large - 1 diced 
Peanuts - handful 
Turmeric powder - 1.5 tbspn
Red chilli powder (kashmiri laal mirch) - 1.5 tbspn
Fresh coriander leaves- chopped 
Sugar - a pinch or two 

Recipe:

• Steam boil the rice. Drain off excess water and keep them aside until cool. 
• Heat ghee in a pan and add peanuts to it. Saute until almost red and fried. 
• Throw in the mustard seeds and whole dry red chillies and cook until splutter and then add in diced onion to this. 
• Let the onions turn pale pink and add in turmetic powder, red chilli powder, salt to taste, chilli flakes and let the spices cook for a minute or two. 
• Now add in grated raw mango to this, give it a good mix and cover the lid and let this cook on a low flame for good 2-3 minutes. 
• Remove the lid and check if the smell of raw turmeric persists. In case if it is still there, cook it for another 2-3 minutes. Once the smell is gone, add the rice to this. Give it a nice mix and put the flame off. Taste the rice at this point. If it is too tangy for you, you may like to add in a pinch or two of sugar to it. This will give the dish an amazing balance.  
• Add in chopped coriander to your dish and it is ready to be served.    

Take more raw mangoes as you make rice in more quantity. 

This is one of my fav. quick rice recipes. Hope you will like it too!!

Happy Eating :)

Review- Biryani at Shadab Chaar Minar Hyderabad

I have been to Shadab Hotel during Ramzan and have been waiting to visit them again. My ratings and review for this place purely goes for its food and taste as this is one of those eat outs where you go only for taste not to enjoy a great ambiance. 

The menu has a variety of items listed with reasonable prices considering the portions they serve. In every visit, I have only had the opportunity to taste their chicken and mutton biryani. 

One portion comes in a big plate with big country chicken/ mutton pieces and this quantity is good enough for two. The biryani is absolutely aromatic and flavorful. The taste of ghee mixes all the flavors well and it leaves you mesmerized and wanting to have more. 

Fortunately I will be going there soon next weekend with my fellow foodie friends. I will always keep going back to Shadab for its biryani.

You guys are doing a great job!!

Cheers!!

Ratings-
Food:4/5
Service:4/5 (quick and prompt cannot expect hospitality at such places)
Ambiance: 1/5 (not a place for ambiance but a great place for some great food)
Value for Money: Absolutely yes

Review- Paradise Biryani Masab Tank

Paradise at Masab Tank has always been a delectable savior for my biryani cravings. This is one place where I can enjoy a vegetarian biryani as much as I relish the non - vegetarian version. One normal home delivery pack is good enough to serve 3 and comes with Raita, salad and a salan which is a yellow curry. 

Biryani from Paradise has always been fresh and I have had no complaints as far as the taste is concerned. With the number of customers pouring in throughout the day, they are surely never gonna save on any left overs by end of the day so that removes my doubt of being served stale food. 

The Biryani is a delight for those who have an old affair with this delicacy. Basmati rice cooked on low fame with aromatic spices topped with vegetables / chicken/ mutton gravy is a treat to your senses. One portion of chicken biryani comes for Rs. 140 + taxes. 

If you are travelling between cities, you may like to carry the biryani for your loved ones, they have a special packaging for those travelling by flight. The food stays safe and Hyderabadi flavors can be enjoyed even 1000 miles away from the city of Nawabs. 

Ratings-
Food:3/5
Service:3/5
Value for Money: yes

Review - Benjarong Ulsoor Road Bangalore

Thai cuisine has been one of my favorite international cuisine and I have had a wonderful opportunity of enjoying the great flavors of Thailand in Bangalore at 'Benjarong' located at Ulsoor Road Bangalore. 

What played in my favor was the 5 minute distance of this restaurant from my office. As obvious, this was the most visited restaurant during my lunch hours all the more because they served a 3-course set menu at Rs. 700/- per person which is reasonable once or twice a month.  

The restaurant has a great ambiance and the moment you enter, you would see a beautiful smiling lady stylishly sitting on a sofa right in front of the entrance, doing some interesting carving on watermelon, carrots, etc..

As you proceed, take up a comfortable corner and settle down, you are served a very interesting complementary dish called 'Miang Kham'. 

Miang Kham

Miang Kham means variety of things in a single bite. This dish comprises of a number of condiments like shallots, roasted sliced coconut, chopped bird's eye chili, chunks of ginger, roasted peanuts, Imli chutney, and chunks of lime along with lettuce leaves. All the condiments are to be placed on one lettuce leaf in appropriate quantity and is to be rolled up like a pan. One word of caution is about the bird's eye chillies and you might want to add just one to your bite. As you proceed making more for yourself, you will find that perfect quantity of everything to suit your taste. I can bet you won't go back without ordering another plate too :)

To save time and money and eat variety, we always ordered the set menu which comprised of the following:

Fresh ginger and lime ale - extremely fresh and cold. I always order 2-3 glasses of this 

Starters:

Hed Yang- This is a delicious marinated and grilled mushroom skewer starter which is served with raw papaya salad mixed with peanuts. I personally love the chunks and taste of peanuts in Thai food. 

Tom Yum Phak - this a typical clear Thai soup with a mix of Thai food basics i.e. Galangal, lemon grass and bird's eye chillies. The soup has a distinctive lemony flavor with a sour tanginess of galangal and bird's eye chillies. 

Main Course - 

Kaeng Ped Phak - This is a mild spicy Thai red curry with vegetables like broccoli, mushrooms, baby corn etc. The curry too has a tinge of lemony aroma due to lemon grass but is not too spicy and has a creamy texture. 

Khao Phad Phak - This is my favorite fried rice - Thai fried rice with vegetables tossed in garlic and tomato sauce. 

Desserts:

Date Pan Cake with Vanilla Ice - cream - This is probably by far one of the best desserts I have had so far. A triangular date pancake stylishly topped with a scoop of ice cream is way too tasty and delicious and is beyond any admiration and recommendation. 

If you miss out on this, you have missed out on a great deal of heavenly-ness :) :)

Coming to Hyderabad, Benjarong is one place I have been craving for. Wish I could have more of it!!

Ratings- 

Food:4/5

Ambiance:3/5

Service: 4/5

Value for Money: Yes

Review - 100 FT @100 FT Indiranagar Bangalore

One of my all time favorite restaurant in Bangalore is 100FT at Indiranagar 100 FT. Two most important things that keep me coming back to this restaurant are its ambiance and the restaurant manager Mr. Om Prakash. 

Of-course food taste and quality holds equal significance while deciding on a place, and this one wins away the brownie points. I would specially like to mention and recommend having 'Paella' here. Paella is a Spanish delicacy and Spain's national dish. I have always had their Non-veg Paella but even the vegetarian version is good. 

Paella is a dish made of rice, aromatic herbs and mix of chicken, prawns, lamb and fish cooked on a low flame over hours before it titillates your taste buds. The dish by its looks seems Asian however, tastes absolutely different and delicious. 

You might also like to try Crostini and Bruschetta platter as starters. Both have always been extremely crunchy and fresh. I have personally liked to have fresh lime and ginger ale with this food. 

The above mentioned dishes have been my constant order at 100 FT; however, I have heard equally good reviews about the other vegetarian and non - vegetarian preparations of Pizzas and Pastas. 

If you like to enjoy a nice evening with your loved ones and friends in a good ambiance, great music and cold breeze, I would recommend taking a table on the roof top towards the road. I have had some great memories of evenings spent chit chatting and gorging on food at 100 FT.

Hope you will make some too!!

Ratings:
Food: 4/5
Ambiance: 4/5
Service:4/5
Value for Money: Hell YA!!

Sabudana Khichdi

From my hostel days in Delhi, I have relished one breakfast dish like none other - Sabudana  Khichdi. This is a recipe that I had learnt from my then hostel room mate and now a darling friend 'Somi'. 

It's a simple preparation with not much ingredients and takes very less preparation time. The ingredients mentioned below are good to serve 3. 

Ingredients:

Sabudana- 3 cups (soaked in water just enough to cover sabudana. Soak for an hour)
Potato large - 1 (peeled and cut into small pieces)
Peanuts - 2 cups (fried and crushed coarsely)
Green chillies- 2 chopped
Salt to taste
Cumin seeds - 1 tbspn
Ghee/ clarified butter - 3-4 tbspn

Recipe:

• Heat ghee in a pan and add cumin seeds to it. 
• Once the seeds splutter, add chopped green chillies to it and saute for a minute.
• Now add finely chopped potatoes to this, add salt to taste, cover the lid and let the potatoes cook.
• Once the potatoes are done, add sabudana and coarsely ground peanuts and let it cook until sabudana turns transparent. Keep mixing it well so that sabudana does not stick to the pan. 

Your sabudna khichdi will be ready in no time. It is a delectable breakfast and is my favorite.

Hope you will like it too!! 

Review- Truffles

Having a personal liking for English breakfast, I finally made it to Truffles located at Jubilee Hills. Since I have had an opportunity to taste and explore some great English breakfast joints in Bangalore, I had a tough time swallowing down the breakfast at Truffles.

A typical English breakfast includes the following as a mandate - Eggs made to your choice, baked beans, hash browns, tossed tomatoes and mushrooms, bacon and sausages, toast, fresh juice/ tea or coffee.

However, at Truffles, an 'All English breakfast' offers eggs of your choice, hash brown, toast and tossed tomatoes and mushrooms. Rest of the items have to be ordered separately which I think is unreasonable considering 'All English Breakfast' format.

The Spanish omelette was a big disappointment as it was unbearably thick and consisted of a full layer of half boiled potatoes stuffing along with almost raw bacon. Sausages were another turn off as I did not like the flavor they served. In restaurants, it is always better to serve plain sausages considering different taste buds so I was surprised that they serve such sausages without even letting the customers know.

Another thing I would like to mention is the bread they serve. The slices seem to be extremely small and way too thick again and it becomes difficult to make it into a toast.

I did not like the English breakfast they serve but I would like to mention that I like the decor as it is simple and tastefully done. The artifacts and paintings go well with the theme. I hope they make the food go well with the theme too.

And yes, they shall be serving beer soon!!

Ratings-
Food: 2/5
Ambiance: 3/5
Service:3/5
Value for money: Nope

Review: Ruci & Idoni

After a long wait, I landed at Ruci & Idoni with my family and friends with great expectations. The ambiance looked promising even on a hot sunny afternoon. Ad mist some great friends and a family that enjoys food, we started on a good note. Since me and my family was a part of a bigger group, we had a pre-decided fixed menu with the restaurant and started with fresh lemonade to quench our thrust. Lemonade was not a great deal and we quickly moved on to the soup and starters. 

Both veg and non-veg soups had a spinach base with the difference of veggies and chicken chunks. For starters we had Spinach Ricotta Croquettes that was delectable and Chicken Bruchette which was a total turn off while the soup was light and good. 

We anticipated a great meal but we were in for a shock. While we were still savoring the soup and starters, they served our entire main course within seconds which included pastas and pizzas and within no time our table was full while we had just started. 

This had put me off completely and I had to ask them to take the entire order back as it would get cold (wonder the restaurant team do not have the capacity to think something as basic as that). So I gathered myself back from one horror only to get into another.

The next dish after the soup were Margarita and Smoked Chicken Pizzas. While Margarita was another usual thin crust pizza, Smoked Chicken Pizza left me confused. I wondered if this restaurant takes its customers to be less informed about food and thus can take them for a ride. Smoked chicken pizza looked famished with almost no chicken and 1 slice of sun dried tomato as dressing. One bite into it and I was about to throw up as there were more than 15-20 whole green pepper corns as filling. 

After pushing the pizza aside we moved to Spaghetti Alfredo and Fettuccini with Grilled Chicken. Having served with the dishes so far, I had noticed that the Chef needs to have an eye for what he is serving on the plates. Every dish that came out of the kitchen looked unattended and unappetizing and pastas were no exception. What was in front of us was a cold pasta settled in a bored sauce. Spaghetti Alfredo was a creamy base pasta which lacked flavor. Only taste was the cold creaminess and Grilled Chicken was again a turn off and tasted like pasta tossed in bad tomato sauce with some efforts put in by oregano and basil. 

After pushing the entire main course aside, I finally looked forward to having a good Mango Cheese Cake at least. I am a  great fan of Cheese Cakes and disaster to the recipe is a personal offence. What came in front of my eyes was a disaster shabbily served on a plate with some brown sugar sprinkled as a favor. By the looks of it I was sure of the unpleasant taste, but I went ahead to take the chance and I was right. The dish did not taste like a dessert at all. It lacked the texture, look and taste of a Cheese Cake. 

I would also like to mention the poor service that I witnessed at the restaurant with waiters  rushing across tables, serving wrong orders, flooding plates on the tables etc. 

I had a very bad experience at Ruci & Idoni. Neither I am going back to them ever again nor would I suggest this place to any of my friends.     

Ratings:
Food - 1/5
Ambiance - 3/5
Service - 1/5
Value for money - are you kidding me!!!!



      

Lauki Ke Kofte

This was my first time with koftas. Since I had a bottle gourd/ lauki in  stock and I was bored  to death eating usual lauki curries, I thought of trying koftas. Up until now I perceived koftas recipe to be difficult and time taking. However, to my surprise, it is not a tedious recipe at all. I was indeed done in good 45 minutes. 

This recipe is again a simple one with less whole spices. Since it comes out really well, this preparation by itself is good enough to be served to the guests too.   

Quantity of ingredients listed below is good to serve 3.  

Ingredients:

Lauki/ Bottle Gourd - 1 grated 
Onion large - 1 finely chopped 
Tomatoes large - 3 finely grind
Garlic cloves - 10-12 peeled 
Ginger - 1.5 inch peeled 
Green Chili - 1  
Besan/ Gram Flour - 1 cup
Cumin seeds
Whole black cardamom - 1
Cinnamon stick - 1.5 inch 
Oil 
Salt 
Red Chili powder
Coriander/ dhaniya  powder
Amchoor/ dry mago powder
Garam masala powder


Recipe:

For Koftas

• Sprinkle some salt on grinded lauki and keep it aside for 2 mins. 
• Now squeeze out all the water from the lauki, add gram flour/ besan and red chili powder to it. Mix well. 
• Now make small round balls out of this mixture and keep aside. 
• Heat oil in a pan to deep fry the kofta balls. 
• Once the oil is hot enough, add the koftas to it until they turn dark brown and crispy.
• Take the koftas out of the pan and pat dry excess oil with a kitchen towel and keep aside. 

For Gravy

• Take ginger, garlic and green chili, add 1 tbsp water to it and finely grind it. 
• Now heat oil in a pan. Once hot, add cumin seeds, whole black cardamom, cinnamon stick to it and let them cook. 
• To this add ginger, garlic, green chili paste and let it cook for a minute. 
• Now add chopped onions and let them cook on low flame until golden brown. 
• Once the onions turn golden brown, add grinded tomatoes to this and let it cook. 
• Mix salt to taste, 1.5 red chili powder, 1.5 tbsp dhaniya powder, 1/2 tbsp amchoor powder, pinch of garam masala and 3 -4 tbsp water in a bowl. Add this masala mixture to your gravy and stir it well. Cover the lid and let it cook. 
• Keep stirring the gravy every 3-5 minutes to prevent burning. 
• Once your gravy is cooked, add koftas to it and cook for another 2 minutes and put the flame off.  

 Your lauki koftas are ready to be served. have them hot with roti or paratha. 

Hope you will like it!!

Happy Eating :) 

Stuffed Bhindi - Stuffed Okra

Bhindi has been my favorite vegetable since childhood. Though I love its plain non - masala preparation, I also enjoy its combination with besan or the gram flour. Though there are many combinations of spices and flours for stuffing, I am sharing here one of them that I had prepared for lunch this afternoon. 

Below mention ingredients serve 3.

Ingredients:

Bhindi - 1/2 kg cut into half if long and slit enough to make space for stuffing
Onion large - 1 Julienne
Green Chili - 2 slit and cut into halves  
Mustard Oil or any other cooking oil 
Salt
Red chili powder
Turmeric powder
Amchoor/ dry mango powder 
Zeera/ cumin powder 
Garam masala powder 
Dhania/ coriander powder   
Gram Flour - 1 bowl 
Zeera/ cumin seeds - 1 tbsp

Stuffing:

In a bowl, add 2.5 tbsp salt, 3 tbsp red chili powder, 4-5 tbsp coriander powder, 1.5 tbsp turmeric powder, 1.5 tbsp amchoor powder, 2.5 tbsp zeera powder, 1 tbsp garam masala and 3 tbsp mustard oil.  Mix this well and stuff the slit bhindi with this mixture.

Recipe:

• Heat 3 tbsp mustard oil in a pan. Once it is hot enough, add zeera seeds. 
• After the zeera seeds sputter, add onions to it and saute until translucent pink. 
• Now add gram flour to this and stir for 2-3 minutes on low flame. 
• Add all the stuffed bhindi to this, mix well, cover the lid and let it cook. Do NOT add water to this as Bhindi itself has moisture and it will cook in steam. 
• Let it cook for 5 minutes and then add 1 tbsp coriander powder, a pinch of salt, red chili powder, turmeric powder, zeera powder, garam masala and amchoor powder to this. Mix well, cover the lid and let it cook. 
• Keep checking and stirring this every 5 minutes so that Bhindi does not stick to the pan.
• Your Besan Bhindi will be ready in 20-25 minutes. 

This goes well with ghee roti or pratha. Hope you will like it!!

Happy Eating :)

Dal - Yellow Lentil

Dal is a dish which is made in every Indian household daily. It is high in proteins and nutrition and is specially  good for growing children. Again dal is a dish that can be made in an elaborate manner to give it a special touch for party by adding ginger garlic paste, cream etc.; however, it can also be done in a simple manner that suits everyday meals and is not heavy.  

The below mentioned ingredients serve 2-3 people.


Ingredients: 

Arhar/ Toor Dal (yellow pigeon peas) - 1/2 cup 
Yellow Moong Dal (yellow mung bean) - 1/2 cup 
Tomatoes large - 2 
Green Chilies - 2
Salt - to taste 
Turmeric powder - 1 tbsp 
Water - 2.5 - 3 cups (depends on what consistency you like for dal)

For Tadka (optional)
Butter/ ghee - 1 tbsp
Dry whole red chili - 2 
Fresh coriander leaves - for garnish 

Recipe:

• Mix both the dals and soak in 2.5-3 cups of water for 30 - 60 mins 
• Now in the pressure cooker add soaked dal along with the water to it. Throw in the two tomatoes that are slit from the center, green chilies, salt and turmeric powder. Close the pressure cooker and let this cook on low flame. 
• After two whistles on the low flame, put the flame on high and give one final whistle after which turn the flame off. 
• Once the cooker has cooled down, open the lid and stir it well to mix the tomatoes in it. 

This preparation is by itself very tasty and does not need tadka. I personally like it this way. However, if you like, you can take some ghee/ butter in a small pan. Once it is hot, add dry whole red chilies to it. Once they are swollen, take it off the flame and add in to the dal. 

Your dish is ready. Have it with hot steamed rice, roti or paratha. Once you will taste this recipe, I can bet you will not like dal in any other way. 

Hope you will like it!!

Happy Eating :)

Shahi Paneer - Creamy Cottage Cheese

Shahi Paneer is a dish that is considered to be one of the best and most loved paneer preparations and is most commonly served at parties, weddings and other special occasions in India. What many people do not know is that it is a simple recipe with great flavors. You will notice in  the ingredients that I have not used many whole spices but you will be surprised by the aromas of the gravy once its done. 

My friend suggested me to sell this dish @ Rs. 500 per plate :) ... what say???

Ingredients: 

Quantities mentioned below, serves 2-3 people

1. Paneer (cottage cheese) 
2. Onion large - 1 
3. Tomatoes large - 5-6 
4. Green Chili - 2 
5. Ginger - 2 inch peeled
6. Garlic cloves - 10-12 peeled 
7. Cashew soaked in water for an hour - 7-8
8. Butter - 2-3 tbsp
9. Green Cardamon - 1
10. Black Cardamon - 1 
11. Salt - to taste 
12. Red Chili powder - 1 tbsp
13. Turmeric powder - 1/2 tbsp 
14. Garam Masala powder - 1/3 tbsp
15. Kasuri Methi - 1 tbsp
16. Tomato Ketchup - 2 tbsp 
17. Sugar - a pinch (optional) 
18. Fresh Cream - 1-2 tbsp (optional)
19. Coriander - for garnish 

Recipe:

• Pressure cook onion, tomatoes and green chili by 1 whistle or boil it until soft. Drain the extra water and grind everything into a fine paste. Sieve this paste and keep aside. 
• Take the cashew out of water, spray some butter and microwave them for 3-4 seconds. Now grind the cashew with 1 tbsp water into a fine paste and keep aside.  
• Grind ginger and garlic in 1tbsp water into a fine paste and keep it aside. 
• TIP: Boil the paneer for 10 minutes, drain the water and cut into cubes. Boiling the paneer makes it soft. 
• Take the butter in a pan and without letting it heat, add ginger garlic paste to it along with Cardamons. Cook for 2 minutes.   
• Add the sieved onion tomato chili paste to this and stir for 5 minutes.  
• Add salt, red chili powder, turmeric powder, garam masala powder, crushed and refined kasuri methi, cashew paste and tomato sauce to this. Give it a good mix, cover the lid and let it cook on low flame for 7-10 minutes. 
• Add in the paneer cubes at this point and let it cook for 2-3 minutes. 
• Now add a pinch of sugar to it if you find the taste too tangy. This is optional. 
• Add some coriander leaves now, again cover the lid and let it cook for 2-3 minutes. This will blend the taste of coriander leaves with the gravy. 
• And finally you can add in some fresh cream to give it a soft texture. Let it cook for 2 minutes and put the flame off. 

As you proceed in the preparation, you will find the gravy reducing and thickening. Let this be as it will make the gravy rich, thick and softer. Suggest NOT adding water to it. If you want more gravy, take more tomatoes and onions accordingly. 

This recipe seems taxing but it is very easy and quick recipe. Only time taking thing is the grinding part. 

My preparation came out very well with beautiful saffron color, thick flavorful fragrance and creamy texture. 

We loved it. Hope you will like it too!!

Happy Eating :)