Sunday Brunch at JW Marriott: A Soothing Affair

I am an avid bruncher – everything about a weekend afternoon meal that stretches for hours, is lazy yet luxurious, and where a wide variety of food and drink are available, speak to me – it’s soothing, happy, and everything good about the weekend. My latest Sunday brunch sojourn was at the JW Marriott’s JW Kitchen. A themed affair, this is a Monsoon Sunday Brunch, with a vast menu of curated dishes that appeal during the cool rainy months. You know, pakodas, chaats and jalebi, hot-off-the-grills meats and veggies, kebabs, freshly tossed pastas and a whole lot more. Because aside from the monsoon specials, there is a whole slew of dishes and counters to whet your appetite and satisfy even the pickiest eater! The brunch offerings encompass the restaurant as well as the outdoor section – and there is a big play area for kids, as well as a separate menu for them. Live counters rotate, and each specialty restaurant of the hotel sets up shop one week – it was Spice Terrace when we visited – and showcases a couple of dishes from their menu. The stuffed chicken kebab was superb!

After walking around and getting a tour of the offerings, I started off with an order of Malaysian Roti Jala and Goan Ros Omelette Poi. Both these were spectacular, and had I not run out of space by the meal’s end, I would gladly have ended with these, too! The silky Malay curry, along with the crisp honeycomb style roti, and the delicious Goan masala ros elevated the humble omelette to another level. The drinks options were plentiful, with a bar set up outdoors and another indoors. We began with a glass of sparkling and then I decided to stick with wine, enjoying a smooth red wine sangria while my dining companion tried out a couple of cocktails. We then enjoyed a round of freshly grilled meat from the BBQ station including fish, pork, prawns and chicken.

Although I was too busy eating to take pictures of each and everything I ate from the various counters, indoors and out, I definitely remember them! There was a nice mezze spread with hummus and various other Middle Eastern dips, a salad counter where one of the chefs s making Caesar’s salad to order, a variety of cold cuts and picked and grilled veggies, and of course, extensive mains, including Indian and Continental. We absolutely loved the honey glazed ham, and there was also an interesting ham/spam cutlet with peas and mash. There was a good spread of desserts of course, and between us we sampled a fair number of gateau, mousse, cake, pudding (the hot chocolate pudding was very rich and delicious) and more. I had to end with hot jalebis from the live counter, and had really run out of space for any more, of anything, and we called it, after a solid two hours of gorging, while enjoying the gorgeous, windy Bangalore weather. The special Monsoon Sunday brunch will be available for a couple months, and it is a wonderful way to spend one’s Sunday. The attentive, warm service was a definite plus!

Monsoon Brunch at JW Kitchen (10)

Details: JW Kitchen, JW Marriott Hotel, Vittal Mallya Rd; Sunday Brunch; INR 2450 plus taxes/INR 3400 plus taxes for non-alcoholic/alcoholic options.

Sea Rock: A Golden Oldie

I have developed quite the love for Mangalorean food over the last few years. This was a cuisine I had never tried until moving to Bangalore, and my first introduction was via the delectable neer dosa. A Mangalorean best friend, visits to Mangalore, and a growing appreciation of seafood means that today, this cuisine is one of my go-to choices when I want Indian food. I have eaten home style Mangalorean as well as at a range of restaurants across the city, and a good neer dosa and ghee roast make me a very contented gal.

My new favored spot in town is a golden oldie, if you will – Sea Rock, which bills itself as a family restaurant and bar. The restaurant has changed venue a few times in the thirty plus years of its existence, and has undergone transformations. But one thing it has always been known for, is its great seafood, especially Mangalore preps. And I have friends who have eaten here as kids and now are rediscovering its goodness as adults. The menu shows Chinese, North and South Indian dishes in addition to the Mangalorean delicacies, but those in the know come here especially for the seafood, and indeed, the regulars don’t even bother to glance at a menu, just reeling off their favorites. As will I, in the future!

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Clams Sukka

The choices are many, from shellfish to fish to chicken and mutton, as well as plenty for vegetarian diners. But, well, seafood is really what you should be ordering, unless you don’t eat it! The Mangalore Sukka Marwai (clams) is what I would recommend starting off with for the shellfish lovers. Sukka, which features grated coconut in addition to a blend of spices, is a very Mangy, very delicious preparation! Follow this up with the Squid (Bondas) Masala Fry, or if you’re not into squid, try another fish, but definitely do NOT miss out on the Masala Fry at Sea Rock. Silken, coconutty (thanks to being fried up in coconut oil), and just a little spicy – this will, if you’re anything like me, induce yummy sounds from within.

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Masala Fry Squid

Now, the larger the group you’re with, the more you can order, and since I’ve been with 6 or so people each time, we have been lavish. For the fish fans, Pomfret (Maanji) in Tandoori masala and Anjal (Seer Fish) Tawa Fry will leave you very happy. And for the hardcore fish fans, both the Rava Fry for Kane (Lady Fish) and Silver Fish are great. The Silver Fish, which can be crunched up whole, bones and all, goes really well with beer, and after the fiery masala dishes, it is both taste and texture wise, a change of scene. I can personally eat a half a dozen of these babies easily, and devour an entire slice of Anjal as well, and more of Pomfret than I usually eat, because well, those masalas! I’ll just let the pictures do the talking!

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Anjal Masala Fry

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Pomfret Tandoori Masala

If you’ve left space for main course, then Mangalorean staples like Kori Rotti, Chicken or Fish Pullimunchi, Mangalore Fish Curry, Gassi, Sukka, Ghee Roast et all await. Kori Rotti, which is country chicken curry with a crisp papad-like roti accompanying it, is usually a must-order, as there will always be that one soul at the table who has heart emojis when they hear the name! For me however, there is only one thing that will make the meal complete, as I said right at the beginning – Ghee Roast! Sea Rock does a killer Prawn Ghee Roast, a portion of which I am one day going to order and refuse to share! That, along with a plate or two of neer dosa, and happiness has been achieved.

Sea Rock tends to get quite packed on weekdays for lunch especially, as a lot of people from the high courts and other offices nearby come to eat there. But the service will be impeccable, however busy they are, and the beer chilled. And of course, a more family crowd will be seen on weekends. A lovely meal in old school surroundings and service are what await, and a very full belly!

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Kane Rava Fry

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Silver Fish Fry

Details: Sea Rock, Seshadripuram (Above Shivananda Stores); Open for Lunch and Dinner; INR 1000 plus taxes for a meal for two.

Onam Sadya at ITC Gardenia

Onam, Kerala’s harvest festival is a ten day long celebration and also marks the start of the new year for Hindu Malayalis, and is usually celebrated by all the people from the state. The grand feast, that is prepared on the final day of Onam, called Thiruonam, is Onasadya. The Onasadya is an integral part of the celebrations, an elaborate meal served on a banana leaf, with certain specific dishes and sides, from salt to sweet, and numbering at least nine to even fifteen or more dishes. From banana chips and a banana (pazham), to puli inji (sweet and sour pickle side), pacchadi (a version of raita) and paripu (dal), with a host of delicious vegetarian dishes, some gravy, some dry, an Onam Sadya meal is a real treat.

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Over the last couple years I have been lucky enough to be part of a close friend’s annual Onam potluck celebrations. This year, I was also invited to an exclusive preview of ITC Hotel’s Onasadya, which is being served in Bangalore at ITC Gardenia’s Cubbon Pavilion restaurant. This special #GrandOnamCelebrations Onasadya will be available across India, at ITC properties, for lunch, on Monday September 4th, which is the day Onam falls on this year. The feast will be served as a Thali, priced at INR 1550 plus taxes. On Sunday the 3rd, some of these Sadya dishes will be a part of the ITC Pavilion restaurants’ daytime Sunday buffet spread.

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Expect the decorations and festivities to be on from Sunday, providing diners with a chance to try some traditional Kerala vegetarian fare, including Olan (ash gourd and red beans in coconut milk); Thoran (a dry prep with coconut, this version is with beetroot); Avial (thick gravy of Kerala veggies); and my personal favorite, Erissery (pumpkin and red beans in a coconut gravy). Kerala red rice, Kerala Sambar, and Moru curry, (a tempered yogurt based thin gravy that has mustard and curry leaf and is quite tangy), are other dishes you’ll be served as part of the feast. The meal will end with traditional desserts that are part of a Sadya – a variety of payasams. In this case, enjoy Elaneer Payasam (tender coconut dessert that is light and delicious), and Adai Pradaman (a thick prep of rice, jaggery and coconut milk.

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Sunday Brunch at The Hilton Bangalore

By now it is an established fact that I love Sunday brunching. Everything about it, from the late start, to the cocktails and of course, the food, which includes various cuisines and invariably an array of decadent desserts. Well then, that being my criteria for a good Sunday brunch offering and happy Sunday, the newly launched Sunday brunch at The Hilton Bangalore, Embassy GolfLinks, has checks in all the boxes, and then two additionally checked boxes too: live music and song with a mellow and quite melodious band, and pool-time for those thus inclined. Oh, and for parents – there’s a separate indoor entertainment area for the kids, and food for them too. So, you can enjoy your boozy brunch secure in the knowledge that they’re well taken care of.

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Spread across not one, but two of their restaurants, Salt Grill (the poolside venue) and the indoor Ministry of Food, this is one massive spread, and we probably only touched on around half the dishes during our visit. The bar was set up outside, and the bartenders were willing to make pretty much anything one ordered, as well as customize to suit individual tastes. We started with Cosmo and Mojito for round one, then it was party time and lots of made-to-ordering happened. The service was a little slow, though the bartenders were super nice, but there were so many people and the drink orders were pouring in (yes pun intended). A shout-out to whoever on the team came up with the idea of the Jello shots – these were passed around throughout the afternoon, and were fun and quite differently served in the rind of a watermelon – and they were quite strong too!

img_20170122_144559img_20170122_144531A range of Indian starters was brought to the table from inside, and there was plenty of both veg and non-veg options. The counter with cheese, bread and crackers, dry fruit and nuts had a lovely range of cheeses that we went back to a second time. Cold cuts and salads were aplenty, and the Chaat Counter was doing brisk business. I  liked the Watermelon Gazpacho served in test tubes and there was also a counter (indoors) of Middle Eastern dips including hummus, labneh and more. These items were all kept cool on ice, which meant that they remained fresh and creamy through the afternoon. The grill section had meats with gravies and veggies, including some great roast chicken and grilled pork, but more than the meats, the star was the Quiches, which were fantastic.

There was a live pasta counter as well as a Khow Suey one – both good. There were many options for Indian and Asian mains, but we were way too full to indulge (and keeping some space for the tempting desserts), so we restricted ourselves to the flavorful Biryani, though the different Parathas being made looked rather tempting! The desserts were numerous (take a look at the slideshow below to see the range!), and apart from the range of pastries, mousses, and more, there was also a Jalebi and Rabdi counter, and a Nitrogen ice-cream one! We were there at the launch of the brunch, and it was clear to us all that Hilton EGL has a winner on its hands. So here’s to many more brunches, and remember to pack your swimsuit!

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Details: Sunday Brunch; Hilton Embassy GolfLinks
Pricing: Alcoholic Brunch INR 1999 plus taxes; Non-alcoholic Brunch INR 1499 plus taxes; Kids Brunch (5-12) INR 749 plus taxes

Now at the Pavilions (Raj Pavilion New Menu)

Au revoir, 2016 – it’s was an all over the place year, but as always, dining experiences stood out and made for some very satisfying and good times with my food-loving, food-blogging gang. The time has come to end the year, my first as an independent food blogger, and this post on the new menu launch at ITC Windsor’s Raj Pavilion is a fitting end to a(nother) year of good food. One, it brought together the madcap group; two, it was an interesting and delectable lunch; three, it allowed us to wallow in the luxurious old world charm of ITC Windsor, and all that lovely glass at the Raj Pavilion. Which, by the way made for some lovely photographs, with the natural light streaming in from the side and overhead.

 

In keeping with their mandate of “responsible luxury”, the menu gives diners information on the danger level of the fish so they can make informed choices, alongside having symbols against the different dishes that mark them as locally sourced, gluten free, containing nuts/pork, etc. Did you know that ITCs serve water that’s zero mile and purified in-house? Just another way they do their bit to reduce carbon footprint. #TrendingAtPavilion was the hashtag of the day, as this luncheon was not a solitary affair, but held across multiple ITC Pavilions all over the country, with bloggers and food writers participating and posting on their social media.

As we waited for the new menu to be brought forth, we were served Pulled Lamb Cornettos and Tomato and Feta Wonton Cups along with two mocktails. The first dish to make an appearance was the Burrata with Anise-poached Pears, and what a grand start this was! Father Michael (Vallombrosa Cheese Shop), a local priest who is known in food circles for his fantastic cheese making, was the source of the Buratta. The anise spicing on the pears was judicious and in combination with the creamy cheese and the bread and salad greens on the side, it was a great set of flavors. Next up was another cheese starrer, Molten Brie with Pretzel Crusts, accompanied by roasted beets and a green apple chutney that had some heat to it – this dish had a number of elements, but they all came together wonderfully.

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The next dish was a seemingly simple Shrimp Cocktail, but elevated to unusual with a Curry Leaf and Kokum Mayo, which gave it an interesting color and most delicious and unexpected taste – the boiled eggs on the side added a certain something too. Soups were next, and both the Singaporean Laksa and the Mushroom and Barley were packed with great flavor. The mushroom soup is one I would want to reach for on a cool winter day, and the injection of celery and leek that came in a little plastic tube was a fun element. The Laksa won more favor at the table, with its shrimp, chicken, fish , noodles, boiled egg, tofu, and coconutty broth.

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Next up, mains – four dishes were presented and shared by the group. From the local love section there was Bisibele Bath, which was served with half a dozen sides including expected ones like boondi and pachadi, and more unusual ones like Parmesan cheese and dried carrot shavings. The dish was appreciated by everyone, especially the unique cheese topping. Personally, Bisebele Bath is not something I like, so after a tiny taste, I moved on. The other and biggest hit of the mains was the Slow Cooked Mushroom and White Bean Soup, with crusty bread and garlicy broccoli on the side – again, this was a soul satisfying soup for a winter’s night.

The other two mains, unfortunately, didn’t translate well to the plate. The Gratinated Meatballs in a Makhani sauce with cheese was actually lovely – didn’t expect to like Indianized meatballs but it worked. However, the accompanying spaghetti had been tossed in curry leaves and that marred the overall taste – somehow, the curry leaves in a pasta dish just didn’t resonate with any of us. The Lamb Rib and Broad Bean Tagine, served with couscous and stewed apricots, was actually the most anticipated dish of the main course, and its presentation in a Tagine was flawless, as was the couscous. Unfortunately the lamb and stew itself was altogether over spiced, and the overpowering cinnamon taste made it difficult to eat. We of course passed our feedback on to the kitchen and Chef, and I am sure that there will be a lot more care in the making of this hereafter.

The piece de resistance of the meal was the desserts, courtesy ITC’s pastry chef, Chef Alrich. I am a cheesecake lover, through and through, so the fact that I took just a couple bites of the beautiful cheesecake that came to the table and concentrated on the other two offerings should give you an idea of just how good those desserts were! Milk Chocolate Parfait with Darjeeling Tea Namelaka and Raspberry sorbet was beautifully plated and presented, and the finishing touch of a rich chocolate sauce poured at the table. I actually went back on New Year’s eve for lunch to Raj Pavilion, just so I could order and once again savor this dessert. From the halved hazelnuts to that decadently delicious chocolate sauce, the tart raspberry sorbet and the parfait – this was all kinds of awesome!

The Pavilion Chocolate Fudge with Jaggery Caramel Sauce was equally wondrous and wonderful – and we shamelessly took our spoons and dug into the tureen which held the sauce, unwilling to leave a single drop! We ended our meal thus in dessert bliss, and then spent a few enjoyable minutes takin in the beautifully decorated lobby, complete with working model train amidst the Xmas decorations.

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Return of Aquafest at Karavalli

Aquafest has been an annual event at Karavalli, The Gateway Hotel, for as many years as the restaurant has been in existence – namely: 26. It is no mean feat that so many years down the line, this once a year food festival is still eagerly anticipated, looked forward to, and visited by seafood lovers. What’s so special, you ask? Well, how about a mix of well-loved Karavalli specials (check out the West Coast Seafood Grill section of the menu), alongside dishes that are curated just for Aquafest, for the run of the 2 week festival? We’re talking the best of seafood, from clams and mussels, to scampi and crab, and fish galore! Chef Naren, whose presence and influence are very much part and parcel of Karavalli’s fame and charm, and his team dig out home style and family favorite recipes they’ve come across over the years, to create a menu that features the treasures of the ocean, from Mangalore, Kerala, Goa (aka the Malabar and Konkan coast).

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Scampi Tawa Fry

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Ari Kadukka – the innovative mussel dish

I visited on day 2 of the festival (yes I was that eager, plus traveling soon thereafter means it was my only chance!) and we got to taste 8 of the starters, 2 curries, and 2 desserts off the Aquafest menu. Scampi Tawa Fry (fresh Scampi grilled in spicy Mangalorean masala)  was the first shellfish to make an appearance, and was eaten with the alacrity that such deliciousness demanded. Karuapila Konju (Tiger Prawns pan fried with onions, tomatoes and fresh curry leaves), was another delectable morsel. One dish that was different, and which I found rather innovative, was the Ari Kadakku (spiced rice dough stuffed mussels, tossed with local spices) – basically, mussel shells were filled with an idly-like batter that had been infused with mussel meat, and then steamed. Another different dish was the Yettida Biscuit Rotti, which was Mangalorean spiced pooris infused with minced shrimp, spiced copra, and semolina. I also loved the Goan Cafreal King Fish – the tangy, green masala and the beautifully cooked fish made me eat every bite!

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Yettida Biscuit Rotti

Now amidst all this goodness, two dishes really blew us away. The first was the Bombil Rawa Fry (Bombay duck marinated with spicy chilly masala, coated with semolina and fried). I like my fish mild and Bombay duck has a reputation for being anything but. However, this prep, with the perfectly crisp coating and a liberal squeeze of lemon on it – oh! The second was the Neitha Denji (sea crab fried with Kundapur spice mix and ghee), a Kundapur masala crab ghee roast that had me diving in with both hands, fingers covered in that luscious ghee roast masala, cracking at the crab claws and shell to get to the sweet meat within. I am one of those finicky seafood eaters, and the fact that I went all out to get every last morsel is testament to my love for this dish! I was tired and looked like I’d done battle by the end of it, much to the amusement of my dining companion and Chef, but it was well worth it!

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Bombil Rawa Fry

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The divine Sea Crab Ghee roast

Meen Moiley, a Kerala style fish curry, and Marwai Pundi, a clam and rice dumplings gravy dish, were our two mains – accompanied by Neer Dosa and as anyone who has ever dined at Karavalli knows, the most out of the world Appams. For dessert, Chef served us Raagi Manni (a fascinating, Dodol-like dessert of raagi flour, jaggery and coconut milk mixed, set, and cut into pieces) that my dining companion loved, and the Mangalorean specialty of Kashi Halwa, a grated white pumpkin sweet that I was happy to round out my meal with. Aquafest is on until the 30th of November, so make sure you drop in for some sumptuous seafood! And umm, Chef, could you please put the Neitha Denji on your regular menu? 🙂

Details: Karavalli, The Gateway Hotel; INR 2500 plus taxes for two

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King Fish Cafreal

 

Staycationing at Howard Johnson

I love hotel rooms! The bouncy bed, the fluffy pillows, the feeling of being on holiday (even when I go away on work), and the change of scene, and some much needed pampering  – these are all the reasons I love settling into a hotel room, even if it’s just for one night. Well, living as we do, with Bangalore’s ever-burgeoning traffic, sometimes a staycation means going to a part of the city you generally don’t get to, and enjoying the hospitality and new surroundings of a nice hotel. This is exactly how I spent my last weekend, staycationing at the Howard Johnson, a four star establishment in Hebbal. Located on a busy street, right next door to a mall, from the outside the glass facade does not give you an inkling even, into the lovely interiors and decor that the hotel boasts of. A lot of thought and attention to detail has gone into the creation of the interiors, and I found something to admire and click a pic of, at nearly every spot.

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We checked in on Saturday noon, and were shown to our rooms, which were of the Executive Club category (INR 7500 plus taxes per night), one level below the seven suites the hotel has. A large, well appointed, pool-facing room was mine, with the usual accoutrements of desk and chair, armchair (with footstool, a nice touch!), a big bed that was the perfect amount of soft, and had pillows too, that were just right (nothing worse than the rock hard or sinkingly soft variety!). The bathroom made me super happy – from the rainshower to the magnifying mirror that made makeup application oh-so-easy, to the good amount of space on the sink counter to spread my stuff out, and of course the toiletries provided, from shampoo and conditioner (something that many a hotel omits), and shaving/vanity/dental kits. Pristine, fluffy white towels and a robe completed the picture.

 

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A highlight of our 27-hour stay was a visit to the onsite spa, one of the Sohum Spa chain. Small, but perfectly maintained, and with massage and facial services, this is one pampering you really should go for! I am not a massage person, so I opted for an Express Facial, though two of my fellow guests got massages and the combination of bliss and lethargy on their faces and in their demeanor, said it all! My facial too was just fantastic – the young woman had serious magic in her fingertips. The soothing music and peace and quiet in the small space all added to my feelings of contentment. Equipped with a shower stall right there as well, even non-hotel guests can avail of the spa facilities in comfort. Located on the same floor as the pool, there is also a well equipped gym next door.

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At present, the hotel has one multi-cuisine restaurant, called Nest. It serves Indian, Asian (mainly Chinese with a Thai curry or some sushi at times), Italian and Western fare. Chef Dev Bose, who has been a part of the team since the hotel opened nearly three years ago, says that Italian and Mediterranean cuisine is his forte (I chose to cook what I love to eat, he told us), but of course justice is done to all the cuisines served. Nest offers not only a daily lunch and dinner buffet, but also an a la carte menu, and Chef Bose and his team are always willing to customize and create something to a guest’s particular fancy, given a little advance notice. Considering this is a business hotel with lots of long-stay clientele, this is a lovely gesture indeed, for those who might not want to be faced with a buffet at every meal, are fussy eaters, or who develop a hankering for a simple meal from home. There is also a bar space, which too had  an eye-catching decor and seemed to be well stocked. LIITs are apparently a specialty, but we stuck to the safer and much less potent Mojitos for our Sunday brunch.

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Saturday night was the launch of Nest’s new menu – an annual affair, where Chef Bose and his team add some new items to their menu based on guest feedback as well as Chef’s inspiration. This year, he chose to use figs as his muse, and many of the new dishes had that element present, from a fig salad, to a fig cheesecake. That night, what stood out for us was the main course: chicken roulade, salmon infused with chilli/paprika, and a delicious mushroom risotto. After a mini dinner of the new items on the newly launched menu, there was also a buffet spread, where we loved the live counter of appams, which were a great accompaniment to the freshly made kheema, boti and bheja fry. I am not a big spare parts fan, but the treatment here was super.

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In fact, having partaken of both the Saturday lunch buffet, as well as the Sunday brunch buffet, I came away with the feeling that the Indian food was what shone. Whether it was a paneer gravy, or the Kuthu Paratha or Kheema Pav (these last two were the live counters at Sunday brunch, along with an appam station and pasta station), it was all done well and tasted good. The Chinese and pasta/roast chicken/au gratin dishes were decent, but not outstanding. The buffet, whether for lunch, dinner or Sunday brunch, is set up with a counter for desserts, one for breads, salads/cold cuts/appetizers, and hot dishes comprising Indian, Asian and Continental fare. Sunday brunch has hot appetizers brought to the table, along with some live stations, but otherwise it is a similar spread to the weekdays.

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When you visit, definitely make it a point to stop by the third floor, where there is a Knowledge Center/library area which has a treasure trove of knickknacks and items like a beautiful, unique, hand-carved chess set and an old-style station clock. Oh, and don’t miss the gramophone! Nest too, has some really cool design elements (note the mounted plates at the restaurant’s entrance, which feature numerous trees – places where birds “nest”), faux marble finish columns that also become lights in the evening, and a private dining space with a beautiful chandelier. In the lobby area there are light fixtures that draw the eye, and the honeycomb patterned partitions are worthy of a second look too. As a business hotel, HoJo finds itself quite full on weekdays, with Saturdays seeing a bit of a lull. The pool is of a decent size, the rooms as I have already waxed eloquent on, are very comfortable, and the staff are attentive and smiling. Complimentary WiFi and free pickup/drop to and from the airport are part of the tariff.

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Details: Howard Johnson Bengaluru Hebbal; INR 1500 plus taxes for a meal for two; INR 999 plus taxes/INR 1500 plus taxes (with alcohol), per person for Sunday Brunch.

Mangalore on my Mind (And Plate!)

Mangalorean cuisine is something I got introduced to rather late in my life – only in the last four years of living in Bangalore and having some very good Mangalorean friends, and spending one Christmas in Mangalore at a friend’s parents’, has the cuisine and culture become a part of my life. And I do love it! Whether it’s the simple Neer Dosa or the delectable Chicken Ghee Roast or anything in Sukka prep, or the Sannas, which, while bearing a passing resemblance to the Idli, are much more to my liking than the latter, which I’ve never been a fan of – I heart the cuisine. Now, I am not a big fish eater, especially the more pungent varieties, but fried Kane (Lady Fish) is something I’ve taken a shine to, and learned to eat quite well too, cleaning it to its entire internal structure without any difficulty.

IMG_20160823_235536The current Mangalorean Food Festival at Shangri-La Hotel’s b Café, was another perfect opportunity to indulge in my love for the coastal cuisine, and it is a giant spread indeed that Chef Rounak Kinger and his team have put together. It’s quite the food trail, with four distinct sections of the expansive buffet being taken over by Mangaluru dishes (at dinner time; during lunch it will be a more circumspect spread), featuring appetizers, snacks, mains, desserts, and definitely not to be missed, specially concocted drinks!

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Karavalli Turns 26!

If you ask for some of the best seafood in town, you’re more than likely to be directed to Karavalli, The Gateway Hotel’s (Residency Road, Bangalore) southern coastal food restaurant. Food from Kerala, Mangalore, and the Konkan coast have been delighting palates for many a year now. And Chef Naren, who began his career with the restaurant’s start, remains at the helm even today – synonymous with Karavalli for many of us. Celebrating their 26th anniversary recently, Chef decided that instead of the “usual” lunch/dinner special in honor of the occasion, he would open Karavalli for breakfast for one weekend, and serve specialty Syro Malabar Christian dishes. Thus it was that this past weekend saw many happy folks enjoying the beautiful space while indulging in a full on feast for breakfast.

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Monkey’s Coastal Adventures

There was Monkey, swinging on the branches of his favored tree that leaned into the river, thinking of what mischief to make next (for it had been awhile and the time for a food festival was anon). As he looked down at the water flowing along, inspiration struck. Why not take a stab at making some Coastal delicacies from the two southern states of Kerala and Karnataka, with his own very monkey twist? And so he went to his kitchen to muse, muddle, meddle – finally presenting to the world (well, Bangalore and Delhi): Coastal Adventures, a two-week long promotion featuring 15 fiery, tangy and rather delicious dishes.

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