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Showing posts with label Bangalore food writer. Show all posts
Showing posts with label Bangalore food writer. Show all posts

9 ideas on what to gift a food lover

Festive season is upon us and it's that time of the year when everyone goes crazy thinking about what to gift their loved ones. Dryfruit dabbas filled with raisins, cashews and almonds are passé and probably the most unimaginative gifts around. Chocolates are done to death. Laddoos, erm... the less said about them, the better. Unless you want to send a gift to Chhota Bheem. 
“The excellence of a gift lies in its appropriateness rather than in its value.” ― Charles Dudley Warner
While I don't have much of a clue on what everybody likes, I think I have a fair idea on what's a good gift for a food-lover. Most of my finds are online, for everyone's convenience of course. This post is not sponsored by any stores / brands, just a collection of things I've found beautiful and useful.

Gorgeous Cake Stand
Source: Zansaar.com

Whether you like baking or whether you like buying cute cupcakes, this two tiered Price Kensington vintage looking cake stand is the perfect way to display cupcakes, muffins or cake slices. It's fun to serve sandwiches or even dried fruits to visitors on this stand. Anyone who loves to bake is going to be super thrilled to get this as a gift. INR 1295. Check out some of the small kitchen appliances, such as milk frother, hand mixers etc. on this website, Severin brand from Germany, brilliant designs at reasonable prices, you're sure to find a gift in your budget.
Where: zansaar.com

Utilitarian- Chic Mason Jars
Source: Urbandazzle.com
If there's one thing in my kitchen that I guard fiercely from breakage, it's my set of 12 mason jars in which I store spices, lentils etc. It's the classiest kitchen storage ever. It's also turning very fashionable to serve drinks in these bottles with a straw tucked in. Whether it's for storing preserves, pickles or anything else you fancy, these are a much welcome addition to any kitchen. A perfect gift for a kitchen proud person. At INR1480 for six 500 ml bottles, it's pretty reasonable too! 
Where: urbandazzle.com

Luxury Tea Hampers
I find a lot of people who are serious tea connoisseurs. They wouldn't take a sip of a tea whose origins / flush / estate they don't have knowledge of. If you have friends like these, there is a potential to wow/ woo them with specialty tea hampers. The online gourmet foods site, Gourmet Company has a tea crate containing 3 kinds of gourmet teas, honey, cookies and more. At INR 3500, I do find it a bit steep, but you can check the website and make your own hampers too. 
Godrej Nature's Basket also has a tea hamper that contains an assortment of gourmet teas, honey, biscuits and snacks at INR 2997. 
A lot of other gourmet foodstores like Foodhall, Nature's Basket have put together interesting hampers. You could choose from them depending on the cuisine your friends like. 
Where: Gourmetco.in | Godrej Nature's Basket

Oil Mister for the healthy cook


Source: Fabfurnish.com

If you are looking for a gift for a health food freak, take a look at this oil dispenser. You can fill in any oil of your choice and spray on the pan before cooking / baking for greasing the pan with minimal oil. At INR 417, it is a healthy deal.
Where: Fabfurnish.com

Curvy Whiskey Decanter
Source: urbandazzle.com


Have a friend who loves her/his scotch? This elegant looking decanter is just what you are looking for. The Italian brand Luigi Bormioli Spirits Decander with a capacity of 700ml (INR 990) is sure to make that expensive single malt look even better. My personal favourite on this site which I intend to gift myself are these very vintage oilers.

Wine Gift Box
Image source: IWL

The good fellows at Indian Wine List have put together an exclusive box of 3 wines - an Italian bubbly from Veneto, a small production of Rose from Piedmont (Italy) specially made for the Indian market and a rich, smooth Syrah from Languedoc-Roussilion, France. All this for just INR 4199 for delivery in Mumbai & INR 4700 for delivery in Bangalore & Delhi, I must say it is an irresistible offer. There are only 20 boxes up for grabs, so needless to say, you gotta hurry!

Breakfast in Bed

Source: Urbanladder.com


This elegant mahogany breakfast tray is the perfect way to start a lazy morning. It's a long lasting gift and the receiver will remember you fondly each time he has his morning tea and newspaper served on this tray. That it's someone else's responsibility to fill up that tray each morning, is a concern, but that shouldn't worry you. This is one gift that will be truly appreciated. At INR 2499, it's real VFM. 
Where: Urbanladder.com

Cooking Lessons
For those who love to cook, check out the websites of cooking classes, cooking studios in your city, and see if you can gift them a cooking class or an experience. Or you could allow your friend to choose a class of their choice, which is prepaid for. Classes are usually priced INR 1500 upwards.
Where: Studio Fifteen, Mumbai  | APB Cook Studio, Mumbai | Something's Cooking, Bangalore

Homemade Gourmet Gifts
What do you give someone who has everything? Put together a handmade hamper. Your special spice mix, a selection of dried herbs from your garden, a bottle of homemade pesto, 
home baked biscottis, homemade vanilla extract, liquors or preserves, a little bottle of each makes a pretty package and shows the time and effort you have gone through to put together something special. Something that comes close to homemade are these FoodTribe Binge Boxes. Put together your own Food Tribe box for INR 299/399/499.

So, what's your favourite kind of gift to receive? Spotted any interesting food related gift online? Do share!

9 ideas on what to gift a food lover

Posted by admin

Festive season is upon us and it's that time of the year when everyone goes crazy thinking about what to gift their loved ones. Dryfruit dabbas filled with raisins, cashews and almonds are passé and probably the most unimaginative gifts around. Chocolates are done to death. Laddoos, erm... the less said about them, the better. Unless you want to send a gift to Chhota Bheem. 
“The excellence of a gift lies in its appropriateness rather than in its value.” ― Charles Dudley Warner
While I don't have much of a clue on what everybody likes, I think I have a fair idea on what's a good gift for a food-lover. Most of my finds are online, for everyone's convenience of course. This post is not sponsored by any stores / brands, just a collection of things I've found beautiful and useful.

Gorgeous Cake Stand
Source: Zansaar.com

Whether you like baking or whether you like buying cute cupcakes, this two tiered Price Kensington vintage looking cake stand is the perfect way to display cupcakes, muffins or cake slices. It's fun to serve sandwiches or even dried fruits to visitors on this stand. Anyone who loves to bake is going to be super thrilled to get this as a gift. INR 1295. Check out some of the small kitchen appliances, such as milk frother, hand mixers etc. on this website, Severin brand from Germany, brilliant designs at reasonable prices, you're sure to find a gift in your budget.
Where: zansaar.com

Utilitarian- Chic Mason Jars
Source: Urbandazzle.com
If there's one thing in my kitchen that I guard fiercely from breakage, it's my set of 12 mason jars in which I store spices, lentils etc. It's the classiest kitchen storage ever. It's also turning very fashionable to serve drinks in these bottles with a straw tucked in. Whether it's for storing preserves, pickles or anything else you fancy, these are a much welcome addition to any kitchen. A perfect gift for a kitchen proud person. At INR1480 for six 500 ml bottles, it's pretty reasonable too! 
Where: urbandazzle.com

Luxury Tea Hampers
I find a lot of people who are serious tea connoisseurs. They wouldn't take a sip of a tea whose origins / flush / estate they don't have knowledge of. If you have friends like these, there is a potential to wow/ woo them with specialty tea hampers. The online gourmet foods site, Gourmet Company has a tea crate containing 3 kinds of gourmet teas, honey, cookies and more. At INR 3500, I do find it a bit steep, but you can check the website and make your own hampers too. 
Godrej Nature's Basket also has a tea hamper that contains an assortment of gourmet teas, honey, biscuits and snacks at INR 2997. 
A lot of other gourmet foodstores like Foodhall, Nature's Basket have put together interesting hampers. You could choose from them depending on the cuisine your friends like. 
Where: Gourmetco.in | Godrej Nature's Basket

Oil Mister for the healthy cook


Source: Fabfurnish.com

If you are looking for a gift for a health food freak, take a look at this oil dispenser. You can fill in any oil of your choice and spray on the pan before cooking / baking for greasing the pan with minimal oil. At INR 417, it is a healthy deal.
Where: Fabfurnish.com

Curvy Whiskey Decanter
Source: urbandazzle.com


Have a friend who loves her/his scotch? This elegant looking decanter is just what you are looking for. The Italian brand Luigi Bormioli Spirits Decander with a capacity of 700ml (INR 990) is sure to make that expensive single malt look even better. My personal favourite on this site which I intend to gift myself are these very vintage oilers.

Wine Gift Box
Image source: IWL

The good fellows at Indian Wine List have put together an exclusive box of 3 wines - an Italian bubbly from Veneto, a small production of Rose from Piedmont (Italy) specially made for the Indian market and a rich, smooth Syrah from Languedoc-Roussilion, France. All this for just INR 4199 for delivery in Mumbai & INR 4700 for delivery in Bangalore & Delhi, I must say it is an irresistible offer. There are only 20 boxes up for grabs, so needless to say, you gotta hurry!

Breakfast in Bed

Source: Urbanladder.com


This elegant mahogany breakfast tray is the perfect way to start a lazy morning. It's a long lasting gift and the receiver will remember you fondly each time he has his morning tea and newspaper served on this tray. That it's someone else's responsibility to fill up that tray each morning, is a concern, but that shouldn't worry you. This is one gift that will be truly appreciated. At INR 2499, it's real VFM. 
Where: Urbanladder.com

Cooking Lessons
For those who love to cook, check out the websites of cooking classes, cooking studios in your city, and see if you can gift them a cooking class or an experience. Or you could allow your friend to choose a class of their choice, which is prepaid for. Classes are usually priced INR 1500 upwards.
Where: Studio Fifteen, Mumbai  | APB Cook Studio, Mumbai | Something's Cooking, Bangalore

Homemade Gourmet Gifts
What do you give someone who has everything? Put together a handmade hamper. Your special spice mix, a selection of dried herbs from your garden, a bottle of homemade pesto, 
home baked biscottis, homemade vanilla extract, liquors or preserves, a little bottle of each makes a pretty package and shows the time and effort you have gone through to put together something special. Something that comes close to homemade are these FoodTribe Binge Boxes. Put together your own Food Tribe box for INR 299/399/499.

So, what's your favourite kind of gift to receive? Spotted any interesting food related gift online? Do share!

Apple Pie Pancakes: Kid in the kitchen

Bear with me. More kiddie recipes coming your way. It's holiday time and I'm trying to combine my love for cooking, my son's gourmet palate and his endless two week long vacation to do something productive. I keep buying a kilo of apples each time, with intentions of making an apple pie. As the days progress, with my decreasing pie-making resolve, the apples start going into salads, with peanut butter for my snack or just hang around in the fruit basket until they die a slow death. 

Today, son and me, came up with this idea. So what if we don't make pie, we can make pie like pancakes. And that's how this came about. He helped chop the apples, measure out the ingredients and we made these together to the endless patter of "mummy, I will FLIP the pancakes. I love flipping."


It was so delicious and we nearly had a fork fight towards the end for the last bit. This makes a perfect holiday breakfast or an after school snack. Just keep the apples prepped and the batter prepared before they're back from school and two minutes is all it takes. I've made this a tad healthier by replacing part of the refined flour by whole wheat flour. Orange zest is entirely optional, but I believe it adds a lot of flavour to the mix. Use a fine grater to grate the skin of the orange, but not until you reach the white bitter part.





Apple Pie Pancakes
Makes 4 6" pancakes

Ingredients
1/2 cup refined flour
1/4 cup whole wheat flour
1/2 tsp baking powder
2 tbsp sugar
1/2 tsp cinnamon powder
1 pinch salt
1 cup milk
2 tsp white vinegar
2 large apples
1 tsp butter + some more to cook pancakes
1 tbsp sugar
1/2 tsp orange zest (optional)
1/2 tsp cinnamon powder

Directions
In a bowl, mix the flours, baking powder, sugar, salt, cinnamon powder with a whisk. Make a well, add the milk and vinegar. Gently mix together with a fork. Let this batter rest for 10 minutes.
Scrub the apples under running water. Core the apples and dice them into small pieces with skin. Heat 1 tsp butter in non stick pan. Add the diced apples, sugar, cinnamon powder, orange zest and toss them under low flame for 5 minutes or so, until apples are slightly soft and nicely golden.
Wipe the non stick skillet dry and place on medium heat, grease with some butter and pour a ladle full of batter. Don't spread it thin. Dot some butter around the pancake. When you see bubbles around the edges, it is time to flip over. Each side takes around 2 mins to cook and get golden, this depends on the thickness of your pancakes though.
Once done, remove on a plate and top with a layer of prepared apples. Fold over or serve as it is. Best eaten hot.

Apple Pie Pancakes: Kid in the kitchen

Posted by admin

Bear with me. More kiddie recipes coming your way. It's holiday time and I'm trying to combine my love for cooking, my son's gourmet palate and his endless two week long vacation to do something productive. I keep buying a kilo of apples each time, with intentions of making an apple pie. As the days progress, with my decreasing pie-making resolve, the apples start going into salads, with peanut butter for my snack or just hang around in the fruit basket until they die a slow death. 

Today, son and me, came up with this idea. So what if we don't make pie, we can make pie like pancakes. And that's how this came about. He helped chop the apples, measure out the ingredients and we made these together to the endless patter of "mummy, I will FLIP the pancakes. I love flipping."


It was so delicious and we nearly had a fork fight towards the end for the last bit. This makes a perfect holiday breakfast or an after school snack. Just keep the apples prepped and the batter prepared before they're back from school and two minutes is all it takes. I've made this a tad healthier by replacing part of the refined flour by whole wheat flour. Orange zest is entirely optional, but I believe it adds a lot of flavour to the mix. Use a fine grater to grate the skin of the orange, but not until you reach the white bitter part.





Apple Pie Pancakes
Makes 4 6" pancakes

Ingredients
1/2 cup refined flour
1/4 cup whole wheat flour
1/2 tsp baking powder
2 tbsp sugar
1/2 tsp cinnamon powder
1 pinch salt
1 cup milk
2 tsp white vinegar
2 large apples
1 tsp butter + some more to cook pancakes
1 tbsp sugar
1/2 tsp orange zest (optional)
1/2 tsp cinnamon powder

Directions
In a bowl, mix the flours, baking powder, sugar, salt, cinnamon powder with a whisk. Make a well, add the milk and vinegar. Gently mix together with a fork. Let this batter rest for 10 minutes.
Scrub the apples under running water. Core the apples and dice them into small pieces with skin. Heat 1 tsp butter in non stick pan. Add the diced apples, sugar, cinnamon powder, orange zest and toss them under low flame for 5 minutes or so, until apples are slightly soft and nicely golden.
Wipe the non stick skillet dry and place on medium heat, grease with some butter and pour a ladle full of batter. Don't spread it thin. Dot some butter around the pancake. When you see bubbles around the edges, it is time to flip over. Each side takes around 2 mins to cook and get golden, this depends on the thickness of your pancakes though.
Once done, remove on a plate and top with a layer of prepared apples. Fold over or serve as it is. Best eaten hot.

Saffron Trail Food Times Edition 02

It's turning out to be quite a task to keep track of the food scene in Bangalore. New restaurants are opening almost every week. Restaurants are coming up with the idea of food festivals and new menus to introduce their patrons to new flavours. Here are some of them being featured in the second edition of my food news post.

Some of foodbloggers were invited to a chef's table at Saffron, Park Plaza, famous for its kababs & cuisine from the NWF Province for a tasting from their new menu.


Bhunee chaat, palak shorba, chutneys & condiments, raw papaya launji

 The menu for was planned meticulously by Chef Mohd. Ishtiyak, who is fondly known as Master Chef – India of the restaurant. Right from the condiments platter which had pickled shallots, raw papaya launji, mint chutney, hung curd chutney among other mouthwatering items, his deep Indian traditions and attention to food preparation was evident.
Panchrattan seekh kabab, Blueberry cocktail, Mutter aur corn ki shammi

 The aim of the menu was to showcase Indian spices- a few preparations had over two dozen spices ground for the marinade. The simple style of preparation, whether meat, seafood or vegetables marinated and cooked in the clay tandoor at high temperatures was the hallmark of the menu. This focus on rustic cuisine preserving the flavours and ingredients can be experienced at this restaurant. The Bhunee chaat (using a mix of fruits & veggies) and the panchrattan seekh were my favourites!


Bread basket-Bhutte tamatar ki subzi-Subzi Abir


Saffron, Park Plaza, 90-4 Outer Ring Road, Marathahalli, Bangalore.
Meal for two - INR 2000 plus taxes

***
***
 And 100 ft Rd Indira Nagar gets one more restaurant. This is La Tagliatella, an Italian restaurant chain from Spain which opened its first Indian outlet in Ambience Mall, Delhi. Their focus is on cuisines from the regions of Piamonte, Liguria, and Reggio Emilia of Italy.




 Their portions are quite large (serves groups of 4 well) and their salad is actually a 'big' salad too. While the pricing seems somewhat steep at first, one look at their portions and quality ingredients used, they seem to be justified. Almost all ingredients such as flour, cheese, tomatoes etc are imported to maintain the same quality across restaurants in all countries. We tried this place pre-opening and I can say it has a lot of scope. Their pizzas are made in Morello Forni pizza oven which simulates the wood-fired oven & is very eco friendly as compared to the wood-fired oven. The decor totally transports you from a high street shopping place in Bangalore to a quaint cafe in Italy. A word of caution-make sure you leave sufficient space in your tummies for dessert-their tiramisu & Mascarpone-cream are truly sublime.





766, Amrest Bunglow, HAL 2nd Stage, 100 feet road, Indiranagar, Bangalore

Meal for two-Around 1800 plus taxes | Valet parking | Only wine served





***

A couple of ongoing food festivals are the Beer & Burger festival at Windmills Craftworks, a microbrewery-restaurant and a jazz theatre with live performances on weekends. You'll find a range of vegetarian, beef, pork, chicken and seafood burgers paired with beer of which you get a complimentary 1/2 pint glass. 331, Road No. 5 B, EPIP zone, Whitefield, Bangalore, India 560048, (80) 2569-2012, +917259024652

St.Marks hotel is celebrating a Maharashtrian Food Festival, vegetarian food buffet at 499 per person. It's on until 5th May, so hurry if you are a fan of regional cuisines. My friends tried this yesterday and have given it a big thumbs up. They are open for lunch and dinner. 
Curry with a 'K', St. Mark's Hotel, Lobby Level, Plot No. 4/1, St.Marks Road, Bangalore.
+919019150966





Saffron Trail Food Times Edition 02

Posted by admin

It's turning out to be quite a task to keep track of the food scene in Bangalore. New restaurants are opening almost every week. Restaurants are coming up with the idea of food festivals and new menus to introduce their patrons to new flavours. Here are some of them being featured in the second edition of my food news post.

Some of foodbloggers were invited to a chef's table at Saffron, Park Plaza, famous for its kababs & cuisine from the NWF Province for a tasting from their new menu.


Bhunee chaat, palak shorba, chutneys & condiments, raw papaya launji

 The menu for was planned meticulously by Chef Mohd. Ishtiyak, who is fondly known as Master Chef – India of the restaurant. Right from the condiments platter which had pickled shallots, raw papaya launji, mint chutney, hung curd chutney among other mouthwatering items, his deep Indian traditions and attention to food preparation was evident.
Panchrattan seekh kabab, Blueberry cocktail, Mutter aur corn ki shammi

 The aim of the menu was to showcase Indian spices- a few preparations had over two dozen spices ground for the marinade. The simple style of preparation, whether meat, seafood or vegetables marinated and cooked in the clay tandoor at high temperatures was the hallmark of the menu. This focus on rustic cuisine preserving the flavours and ingredients can be experienced at this restaurant. The Bhunee chaat (using a mix of fruits & veggies) and the panchrattan seekh were my favourites!


Bread basket-Bhutte tamatar ki subzi-Subzi Abir


Saffron, Park Plaza, 90-4 Outer Ring Road, Marathahalli, Bangalore.
Meal for two - INR 2000 plus taxes

***
***
 And 100 ft Rd Indira Nagar gets one more restaurant. This is La Tagliatella, an Italian restaurant chain from Spain which opened its first Indian outlet in Ambience Mall, Delhi. Their focus is on cuisines from the regions of Piamonte, Liguria, and Reggio Emilia of Italy.




 Their portions are quite large (serves groups of 4 well) and their salad is actually a 'big' salad too. While the pricing seems somewhat steep at first, one look at their portions and quality ingredients used, they seem to be justified. Almost all ingredients such as flour, cheese, tomatoes etc are imported to maintain the same quality across restaurants in all countries. We tried this place pre-opening and I can say it has a lot of scope. Their pizzas are made in Morello Forni pizza oven which simulates the wood-fired oven & is very eco friendly as compared to the wood-fired oven. The decor totally transports you from a high street shopping place in Bangalore to a quaint cafe in Italy. A word of caution-make sure you leave sufficient space in your tummies for dessert-their tiramisu & Mascarpone-cream are truly sublime.





766, Amrest Bunglow, HAL 2nd Stage, 100 feet road, Indiranagar, Bangalore

Meal for two-Around 1800 plus taxes | Valet parking | Only wine served





***

A couple of ongoing food festivals are the Beer & Burger festival at Windmills Craftworks, a microbrewery-restaurant and a jazz theatre with live performances on weekends. You'll find a range of vegetarian, beef, pork, chicken and seafood burgers paired with beer of which you get a complimentary 1/2 pint glass. 331, Road No. 5 B, EPIP zone, Whitefield, Bangalore, India 560048, (80) 2569-2012, +917259024652

St.Marks hotel is celebrating a Maharashtrian Food Festival, vegetarian food buffet at 499 per person. It's on until 5th May, so hurry if you are a fan of regional cuisines. My friends tried this yesterday and have given it a big thumbs up. They are open for lunch and dinner. 
Curry with a 'K', St. Mark's Hotel, Lobby Level, Plot No. 4/1, St.Marks Road, Bangalore.
+919019150966





SaffronTrail Food Times Edition-01


This is the first edition of the SaffronTrail Food Times, where I'll try and share food news in and around Bangalore- be it new restaurants in the city, food workshops that enthusiasts can participate in, food festivals hosted by restaurants and so on. I'm thinking of having this a fortnightly or monthly column. If you have anything interesting for me to share here (Bangalore based), do mail me at saffrontrail [at] gmail. Please understand that I shall use your information at my discretion and cannot promise to post everything that comes my way.

SAFFRONTRAIL FOOD TIMES EDITION-01

Weekend Breakfasts in Bangalore
We found two breakfast places which couldn't be more different from each other. 



One serves up the Full English Breakfast, cocktails you can feel less guilty about over drinking in the morning, absolutely sinful Red Velvet waffles and thick French toasts. I don't know if you've guessed, we're talking about the 'Breakfirst' at Monkey Bar. Apart from eggs, waffles and toasts, vegetarians have a few other choices like the Handwo, Chilli Cheese Vada Pao and a really big croissant called the Mobar Maxi Croissant. There's a Big Bang breakfast specially for vegetarians called the Garden City which comprises of gratinated vegetable crepe, feta stuffed mushrooms, hash browns, grilled tomato, baked beans and jumbo toast. Mobar has tied up with theindianbean.com to serve up a specially formulated single estate coffee blend, so you can be sure that you're in for some good coffee.
Expect to be put behind by INR1500 for two people. There's good music and the company of breakfast loving enthusiastic morning crowd and one must give them points for innovation (Red Velvet Waffles, Pita with Pandi etc.). The good part is you can skip lunch altogether and have a long snooze after filling up here.
Monkey Bar, 14/1 Krishna Manere, Wood Street, Richmond Road, Ashok Nagar, Bengaluru - 560025. Phone: 080 41116878/ 79 | www.mobar.in
Weekends 9 am-12 noon

The other breakfast we loved was the all you can eat spread at Kamat Yatri Nivas (Hoodi). The  South Indian breakfast serves all the usuals. The Masala dosa, vada, kuzhi paniyarams are freshly made in small batches. The other items served are masala idli, puri-chana, khara-baath, bisi bele baath, mangalore buns, akki rotti, watermelon juice, fruits, rosogulla, coffee/tea. They also had bread, butter, jam and some other things I may have missed. The buns were delicious, and our friend said that the kuzhi paniyarams were as good as the ones he had eaten at a small eatery in Coimbatore. I don't think there's any other breakfast in Bangalore that can beat the 'VFM-ness' of this one. If you live in and around Whitefield, don't miss this. It is a steal at INR 125/adult, 75/child. 
Kamat Yatri Niwas, Graphite Road, Hoodi Circle, Whitefield. Phone: 080-28459075 | kamatyatri.in - Weekends 7am-10am, no reservations required.


CBTL celebrates 50 years with a new menu
Coffee Bean & Tea Leaf has introduced a new menu with more focus on healthy and gourmet options. 



We liked their Japanese Cherry Green Tea and Swedish Berries Tea, both made using loose leaf tea bags. These are a perfect choice for those who want to spend time in a cafe without loading up on calories. For those who like their high calorie drinks, they also have a Hot Double Chocolate  with Caramel Swirl and whipped cream :)




Among their healthy eating options, I liked their Roast Vegetable with Hummus. Their Greek salad however was a disappointment because of tons of fake feta. Even if it was paneer, it was a stale one. Their muffins are the giant American size, I'd recommend it be shared between 3 people! Their Chocolate Chunk muffin was loaded with chocolate chips. Try their signature Ice Blended coffee in your favourite flavour. 
http://www.facebook.com/TheCoffeeBeanIndia
Branches: Koramangala, 1MG Rd Mall, Inorbit Mall (Whitefield), Phoenix Market City

A cozy cafe inside a mall- Plus 91


Photo courtesy: Aravind Balakrishnan

Newly opened at the buzzing Phoenix Market City mall at Whitefield, they are the modern upmarket version of a multicuisine restaurant with a bar. From chaats to steaks, they have it all on their menu, along with an extensive alcohol and drinks menu. Theirs is a cozy ambience of a street corner cafe, with a little outdoor section. The indoors nearly makes you forget you are in a mall. The fact that they have a jukebox gives them extra points from my side. We were invited for their pre-launch Sunday lunch and they were playing vintage disco for which I'll give them two thumbs up. We tried the radga patties, a modified version of sev puri (using baby papads instead of puri), paani puri, frankie, paneer tikkas and the sizzler. While the penne pasta in tomato sauce was perfectly made, the chaats needed some help from the roadside chaatwala in terms of textures and flavour. The feedback was passed on and I hope they'll get better in that department. As they have an extensive appetisers menu, I think this will be a good place for a couple of after work drinks and small bites, for those working in and around ITPL. Their dessert menu is limited to three items. In case you're wondering about the origin of their name, it indicates India's phone code :)
Plus 91, Phoenix Market City, 1st Floor, Mahadevpura, Whitefield Road, Bangalore-48.
Phone- 80-65995666 | https://www.facebook.com/Plus91India
Hours: 12 noon-11.30pm, walk-ins welcome



SaffronTrail Food Times Edition-01

Posted by admin


This is the first edition of the SaffronTrail Food Times, where I'll try and share food news in and around Bangalore- be it new restaurants in the city, food workshops that enthusiasts can participate in, food festivals hosted by restaurants and so on. I'm thinking of having this a fortnightly or monthly column. If you have anything interesting for me to share here (Bangalore based), do mail me at saffrontrail [at] gmail. Please understand that I shall use your information at my discretion and cannot promise to post everything that comes my way.

SAFFRONTRAIL FOOD TIMES EDITION-01

Weekend Breakfasts in Bangalore
We found two breakfast places which couldn't be more different from each other. 



One serves up the Full English Breakfast, cocktails you can feel less guilty about over drinking in the morning, absolutely sinful Red Velvet waffles and thick French toasts. I don't know if you've guessed, we're talking about the 'Breakfirst' at Monkey Bar. Apart from eggs, waffles and toasts, vegetarians have a few other choices like the Handwo, Chilli Cheese Vada Pao and a really big croissant called the Mobar Maxi Croissant. There's a Big Bang breakfast specially for vegetarians called the Garden City which comprises of gratinated vegetable crepe, feta stuffed mushrooms, hash browns, grilled tomato, baked beans and jumbo toast. Mobar has tied up with theindianbean.com to serve up a specially formulated single estate coffee blend, so you can be sure that you're in for some good coffee.
Expect to be put behind by INR1500 for two people. There's good music and the company of breakfast loving enthusiastic morning crowd and one must give them points for innovation (Red Velvet Waffles, Pita with Pandi etc.). The good part is you can skip lunch altogether and have a long snooze after filling up here.
Monkey Bar, 14/1 Krishna Manere, Wood Street, Richmond Road, Ashok Nagar, Bengaluru - 560025. Phone: 080 41116878/ 79 | www.mobar.in
Weekends 9 am-12 noon

The other breakfast we loved was the all you can eat spread at Kamat Yatri Nivas (Hoodi). The  South Indian breakfast serves all the usuals. The Masala dosa, vada, kuzhi paniyarams are freshly made in small batches. The other items served are masala idli, puri-chana, khara-baath, bisi bele baath, mangalore buns, akki rotti, watermelon juice, fruits, rosogulla, coffee/tea. They also had bread, butter, jam and some other things I may have missed. The buns were delicious, and our friend said that the kuzhi paniyarams were as good as the ones he had eaten at a small eatery in Coimbatore. I don't think there's any other breakfast in Bangalore that can beat the 'VFM-ness' of this one. If you live in and around Whitefield, don't miss this. It is a steal at INR 125/adult, 75/child. 
Kamat Yatri Niwas, Graphite Road, Hoodi Circle, Whitefield. Phone: 080-28459075 | kamatyatri.in - Weekends 7am-10am, no reservations required.


CBTL celebrates 50 years with a new menu
Coffee Bean & Tea Leaf has introduced a new menu with more focus on healthy and gourmet options. 



We liked their Japanese Cherry Green Tea and Swedish Berries Tea, both made using loose leaf tea bags. These are a perfect choice for those who want to spend time in a cafe without loading up on calories. For those who like their high calorie drinks, they also have a Hot Double Chocolate  with Caramel Swirl and whipped cream :)




Among their healthy eating options, I liked their Roast Vegetable with Hummus. Their Greek salad however was a disappointment because of tons of fake feta. Even if it was paneer, it was a stale one. Their muffins are the giant American size, I'd recommend it be shared between 3 people! Their Chocolate Chunk muffin was loaded with chocolate chips. Try their signature Ice Blended coffee in your favourite flavour. 
http://www.facebook.com/TheCoffeeBeanIndia
Branches: Koramangala, 1MG Rd Mall, Inorbit Mall (Whitefield), Phoenix Market City

A cozy cafe inside a mall- Plus 91


Photo courtesy: Aravind Balakrishnan

Newly opened at the buzzing Phoenix Market City mall at Whitefield, they are the modern upmarket version of a multicuisine restaurant with a bar. From chaats to steaks, they have it all on their menu, along with an extensive alcohol and drinks menu. Theirs is a cozy ambience of a street corner cafe, with a little outdoor section. The indoors nearly makes you forget you are in a mall. The fact that they have a jukebox gives them extra points from my side. We were invited for their pre-launch Sunday lunch and they were playing vintage disco for which I'll give them two thumbs up. We tried the radga patties, a modified version of sev puri (using baby papads instead of puri), paani puri, frankie, paneer tikkas and the sizzler. While the penne pasta in tomato sauce was perfectly made, the chaats needed some help from the roadside chaatwala in terms of textures and flavour. The feedback was passed on and I hope they'll get better in that department. As they have an extensive appetisers menu, I think this will be a good place for a couple of after work drinks and small bites, for those working in and around ITPL. Their dessert menu is limited to three items. In case you're wondering about the origin of their name, it indicates India's phone code :)
Plus 91, Phoenix Market City, 1st Floor, Mahadevpura, Whitefield Road, Bangalore-48.
Phone- 80-65995666 | https://www.facebook.com/Plus91India
Hours: 12 noon-11.30pm, walk-ins welcome



My interview with Kate Bracks - Masterchef Australia winner at the Whitefield Baking Company, Bengaluru Marriott

Ever smiling Kate Bracks

If you followed my Facebook Page updates and the Twitter updates over last two weeks, you might have known how crazy excited I was to get a chance to meet Kate Bracks, winner of Masterchef Australia 3. Kate was here for the opening of Whitefield Baking Company at the Marriott Bengaluru. 

The raspberry-chocolate-hazelnut muffins Kate made for us

It was lovely to be able to meet her twice, once as a part of the Press Meet and another ladies soiree organised by GM Matthew Cooper's wife, Lynden, where Kate demonstrated some of her favourite recipes and we could exchange conversations over a superbly laid out special lunch spread. 

Marriott Bengaluru GM Matthew Cooper with Kate


Some of the colourful treats at the Whitfield Baking Company, which is very tastefully done up and the several baking implements giving it a very homely feel. I'd like to thank Marriott's the GM for allowing us this wonderful experience of meeting Kate and getting thoroughly inspired.


For entire set of pictures, check the album on Saffron Trail Facebook Page

Never imagined I'd be with Kate in one frame :)


I managed to have a one-on-one interview where I asked her about food, Masterchef, family & India. Here are some of the excerpts...


[This was first published in livemint.com on 15 March, 2013]


Kate Bracks, winner of the third season of the hugely popular cooking reality showMasterChef Australia, was in Bangalore recently to help promote the café Whitefield Baking Company at the newly opened Bengaluru Marriott. We got a chance to ask her some questions. Edited excerpts:
When did you get interested in cooking and what is your first memory of cooking?
As a kid, I remember standing next to my Nanna in the kitchen helping her out with an apron wrapped around me. But my first real memory of cooking by myself is from when I was 8. It was the long summer holidays and I was terribly bored when my mum asked me to cook something. So I went into the kitchen and I spent a good amount of time making this layered coffee cake with piped icing. I remember feeling all happy about how it turned out. And I guess that’s when I fell in love with cooking. And this was the exact same dish I made in the initial round of the MasterChef contest where they asked us to make something that was a dear memory.
Even during the seven months that you were away from home for the ‘MasterChef Australia’ contest, it must have been tough to stay away from your children in a somewhat restricted set-up. How did you manage that?
It was tough. I went in thinking I’m not going to last the entire contest and that somewhat helped me hang in there. Towards the end I was torn between wanting to go ahead in the contest and wanting to go back home to be with my family. I managed to handle it solely by taking each day as it came. The episode where MasterChef brought in our families as a surprise, asking us to cook for them, was one of my favourite moments in the show.
How did you handle the pressure of cooking in the ‘MasterChef’ kitchen?
To be honest, I kept reminding myself that it’s just food and it’s just a contest. Many times I felt incredible nervous energy before a challenge, so yes the pressure was there. One of the things that helped me a lot was being a mum. Especially when you are a mum to young kids, there are times when you don’t get sleep one night and the next day you just have to be up and going. And it wasn’t much different on the show. My mantra was “just keep going, it’s just food, it’s not a matter of life and death”, and that helped.
How has winning ‘MasterChef Australia’ changed your life?
The biggest change for me was going from full-time home-based mum to full-time working mum. It also gave me a job dealing with food and people, two of my biggest loves, and I get to do work that doesn’t feel like work. Even now, I’m in India on work, but this hardly feels like work! I do feel blessed.
Before ‘MasterChef’, what was the favourite dish your family would ask you to make for them?
My kids always loved burritos, so that’s what was made by popular demand at home. I don’t know if that’s our favourite but we had to go with the kids’ favourite. Otherwise the standard Aussie family dish is sausages and veggies and we used to have that often. We still do.
After ‘MasterChef’, does your family expect you to cook more gourmet stuff?
Once I got back home after winning the MasterChef title, my kids were actually scoring my dishes and telling me things like “this is not your best dish, Mum!”. Yes, there were slightly raised expectations but I quickly brought them back to reality (giggles). But on a serious note, in the MasterChef kitchen, you get 2 hours of uninterrupted time, equipment and ingredients all laid out for you to put up a dish whereas at home, with the kids around, the phone ringing and other chaos, I’ve got just 20 minutes to put food on the table. So that makes a big difference.
What’s a traditional weekend meal on your family table like?
Our traditional Sunday table would have be a roast, especially lamb. My father was a meat wholesaler and he specialized in lamb—so it was always roast lamb with gravy, baked potatoes, carrots or pumpkin with either lemon pudding or lemon meringue pie for dessert. Those are still my favourite desserts.
You’ve been a teacher, are mum to three children and now you teach children how to cook. How early do you think children can be introduced to cooking and what are the top three dishes you think they can manage well?
I think they can help from the day they can stand up but you should be willing to put up with the mess. When my son was two years old, I stood him up on the table and said “let’s make a cake”, and even at that age he could name the things that went into making a cake.
Young kids can pour, spoon, mix—yes, it’s a bit messy but it’s about sharing that experience with them. Older kids can handle heat, fry-pans and more advanced cooking with adult supervision. Kids enjoy making pancakes. Older kids can help in making vegetable fritters, which I feel is a great way to make them eat veggies. Cakes are a good start, helping with the measuring, stirring, spooning, etc.
My 10-year-old daughter comes up to me on a Sunday morning with the offer of making porridge for the family. So our kids are capable of more than we think they are.
Your book ‘The Sweet Life’ is out. What are your other plans?
At the moment I’m working with the local awarded chef on putting out a product line. I get to work in the chef’s kitchen all day and then I get to pick up my kids from school. It’s totally different from the pressures of working in a restaurant kitchen and the late nights. This way I get to do the things I love and be there for the family as well.
Is this your first trip to India? Do you cook/eat Indian dishes back home? If yes, what’s your favourite?
This is indeed my first trip to India and I’ve been loving the food that I’m tasting here, my favourite being the Indian nachos at Queens (a restaurant in Bangalore)—little crispy discs with yogurt and sweet and sour stuff (she means sev puri). As long as the food doesn’t get too spicy and overwhelm the flavours, I can handle Indian food. As clichéd as it gets, I was given a butter chicken to eat here at the restaurant, but this was nothing like what we get back home. It was that delicious!


My interview with Kate Bracks - Masterchef Australia winner at the Whitefield Baking Company, Bengaluru Marriott

Posted by admin

Ever smiling Kate Bracks

If you followed my Facebook Page updates and the Twitter updates over last two weeks, you might have known how crazy excited I was to get a chance to meet Kate Bracks, winner of Masterchef Australia 3. Kate was here for the opening of Whitefield Baking Company at the Marriott Bengaluru. 

The raspberry-chocolate-hazelnut muffins Kate made for us

It was lovely to be able to meet her twice, once as a part of the Press Meet and another ladies soiree organised by GM Matthew Cooper's wife, Lynden, where Kate demonstrated some of her favourite recipes and we could exchange conversations over a superbly laid out special lunch spread. 

Marriott Bengaluru GM Matthew Cooper with Kate


Some of the colourful treats at the Whitfield Baking Company, which is very tastefully done up and the several baking implements giving it a very homely feel. I'd like to thank Marriott's the GM for allowing us this wonderful experience of meeting Kate and getting thoroughly inspired.


For entire set of pictures, check the album on Saffron Trail Facebook Page

Never imagined I'd be with Kate in one frame :)


I managed to have a one-on-one interview where I asked her about food, Masterchef, family & India. Here are some of the excerpts...


[This was first published in livemint.com on 15 March, 2013]


Kate Bracks, winner of the third season of the hugely popular cooking reality showMasterChef Australia, was in Bangalore recently to help promote the café Whitefield Baking Company at the newly opened Bengaluru Marriott. We got a chance to ask her some questions. Edited excerpts:
When did you get interested in cooking and what is your first memory of cooking?
As a kid, I remember standing next to my Nanna in the kitchen helping her out with an apron wrapped around me. But my first real memory of cooking by myself is from when I was 8. It was the long summer holidays and I was terribly bored when my mum asked me to cook something. So I went into the kitchen and I spent a good amount of time making this layered coffee cake with piped icing. I remember feeling all happy about how it turned out. And I guess that’s when I fell in love with cooking. And this was the exact same dish I made in the initial round of the MasterChef contest where they asked us to make something that was a dear memory.
Even during the seven months that you were away from home for the ‘MasterChef Australia’ contest, it must have been tough to stay away from your children in a somewhat restricted set-up. How did you manage that?
It was tough. I went in thinking I’m not going to last the entire contest and that somewhat helped me hang in there. Towards the end I was torn between wanting to go ahead in the contest and wanting to go back home to be with my family. I managed to handle it solely by taking each day as it came. The episode where MasterChef brought in our families as a surprise, asking us to cook for them, was one of my favourite moments in the show.
How did you handle the pressure of cooking in the ‘MasterChef’ kitchen?
To be honest, I kept reminding myself that it’s just food and it’s just a contest. Many times I felt incredible nervous energy before a challenge, so yes the pressure was there. One of the things that helped me a lot was being a mum. Especially when you are a mum to young kids, there are times when you don’t get sleep one night and the next day you just have to be up and going. And it wasn’t much different on the show. My mantra was “just keep going, it’s just food, it’s not a matter of life and death”, and that helped.
How has winning ‘MasterChef Australia’ changed your life?
The biggest change for me was going from full-time home-based mum to full-time working mum. It also gave me a job dealing with food and people, two of my biggest loves, and I get to do work that doesn’t feel like work. Even now, I’m in India on work, but this hardly feels like work! I do feel blessed.
Before ‘MasterChef’, what was the favourite dish your family would ask you to make for them?
My kids always loved burritos, so that’s what was made by popular demand at home. I don’t know if that’s our favourite but we had to go with the kids’ favourite. Otherwise the standard Aussie family dish is sausages and veggies and we used to have that often. We still do.
After ‘MasterChef’, does your family expect you to cook more gourmet stuff?
Once I got back home after winning the MasterChef title, my kids were actually scoring my dishes and telling me things like “this is not your best dish, Mum!”. Yes, there were slightly raised expectations but I quickly brought them back to reality (giggles). But on a serious note, in the MasterChef kitchen, you get 2 hours of uninterrupted time, equipment and ingredients all laid out for you to put up a dish whereas at home, with the kids around, the phone ringing and other chaos, I’ve got just 20 minutes to put food on the table. So that makes a big difference.
What’s a traditional weekend meal on your family table like?
Our traditional Sunday table would have be a roast, especially lamb. My father was a meat wholesaler and he specialized in lamb—so it was always roast lamb with gravy, baked potatoes, carrots or pumpkin with either lemon pudding or lemon meringue pie for dessert. Those are still my favourite desserts.
You’ve been a teacher, are mum to three children and now you teach children how to cook. How early do you think children can be introduced to cooking and what are the top three dishes you think they can manage well?
I think they can help from the day they can stand up but you should be willing to put up with the mess. When my son was two years old, I stood him up on the table and said “let’s make a cake”, and even at that age he could name the things that went into making a cake.
Young kids can pour, spoon, mix—yes, it’s a bit messy but it’s about sharing that experience with them. Older kids can handle heat, fry-pans and more advanced cooking with adult supervision. Kids enjoy making pancakes. Older kids can help in making vegetable fritters, which I feel is a great way to make them eat veggies. Cakes are a good start, helping with the measuring, stirring, spooning, etc.
My 10-year-old daughter comes up to me on a Sunday morning with the offer of making porridge for the family. So our kids are capable of more than we think they are.
Your book ‘The Sweet Life’ is out. What are your other plans?
At the moment I’m working with the local awarded chef on putting out a product line. I get to work in the chef’s kitchen all day and then I get to pick up my kids from school. It’s totally different from the pressures of working in a restaurant kitchen and the late nights. This way I get to do the things I love and be there for the family as well.
Is this your first trip to India? Do you cook/eat Indian dishes back home? If yes, what’s your favourite?
This is indeed my first trip to India and I’ve been loving the food that I’m tasting here, my favourite being the Indian nachos at Queens (a restaurant in Bangalore)—little crispy discs with yogurt and sweet and sour stuff (she means sev puri). As long as the food doesn’t get too spicy and overwhelm the flavours, I can handle Indian food. As clichéd as it gets, I was given a butter chicken to eat here at the restaurant, but this was nothing like what we get back home. It was that delicious!


Tandoori Aloo & Tandoori Broccoli [no tandoor required]



Let me start by saying that I don't have a tandoor. When I moved into a home with a little garden, I did have this wild idea of building my own tandoor (a cylindrical clay oven used for baking / cooking heated by burning coals inside it). I can't say I have completely abandoned that idea but this tandoori recipe doesn't need a 'tandoor'. If you have a microwave oven with a grill or the grill function in a regular convection oven, that's great. If you don't have either ovens, you can use a non stick skillet to grill these.  

The best part about this recipe is you can make perfectly delicious appetisers using minimal or no oil. Use a low-carb vegetable like broccoli, cauliflower or bell peppers (stuffed or as it is), and you have a perfect low carb vegetarian side dish. For any vegetable, the basic steps are the same. 
Step one: Clean and partly cook the vegetable.
Step two: Marinate the vegetable
Step three: Grill

I use the same marinade for both recipes, mostly eye-balling the ingredients to make roughly over a cup of marinade.



Tandoori Marinade
3/4 cup thick yogurt
2 tsp chickpea flour
1 tbsp kasoori methi* (key ingredient, do not omit. Crush between finger tips to a coarse powder and then add)
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp coriander powder
2 cloves garlic, grated
2 tsp oil (optional)
In a large bowl, mix all of the above. Cover and refrigerate until use.

For Tandoori Aloo
Parboil 2 dozen baby potatoes with the skins. Either boiling in water for 3-4 minutes or pressure cook for two whistles. Remove, drain well and poke 3-4 holes per potato with the skewer. This is so that the flavours of the marinade can go inside the potatoes.
Immerse the skewer sticks in water for 2-3 hours. 
Marinade the par-cooked potatoes with skins in the prepared mix. Cover and refrigerate for at least 30 minutes.
After 30 minutes, skewer them and place on a grill safe plate. Grill for 5 minutes. Turn to the other side and grill another 5 minutes. Serve with tamarind chutney and green chutney.

For Tandoori Broccoli
Break a broccoli into medium sized florets (around 2 dozen florets). Immerse in a bowl of salted water for 10 minutes. Wash thoroughly. Place them in a microwave safe bowl with lid, add 2 tsp water and microwave on high for 3-4 minutes until partially cooked. Once slightly cool, place in marinade for 30 minutes (refrigerated).
Either skewer them or place them in a single later on a grill safe plate and grill for 5-7 minutes.
Serve with a squeeze of lemon along with a hung yogurt dip or mint chutney
[inspiration for tandoori broccoli came from the brilliant dinner we had at Blue Terrain where this was one of the dishes served]


*Kasoori / Kasuri methi is just dried fenugreek leaves, which when crushed and used in any dish gives a very distinct fragrance and flavour. You cannot use fresh fenugreek leaves or fenugreek seeds instead of this. This can be found in the spice aisle of most supermarkets in India or Indian supermarkets abroad.

Feedback from people who tried this recipe

Tandoori Aloo & Tandoori Broccoli [no tandoor required]

Posted by admin



Let me start by saying that I don't have a tandoor. When I moved into a home with a little garden, I did have this wild idea of building my own tandoor (a cylindrical clay oven used for baking / cooking heated by burning coals inside it). I can't say I have completely abandoned that idea but this tandoori recipe doesn't need a 'tandoor'. If you have a microwave oven with a grill or the grill function in a regular convection oven, that's great. If you don't have either ovens, you can use a non stick skillet to grill these.  

The best part about this recipe is you can make perfectly delicious appetisers using minimal or no oil. Use a low-carb vegetable like broccoli, cauliflower or bell peppers (stuffed or as it is), and you have a perfect low carb vegetarian side dish. For any vegetable, the basic steps are the same. 
Step one: Clean and partly cook the vegetable.
Step two: Marinate the vegetable
Step three: Grill

I use the same marinade for both recipes, mostly eye-balling the ingredients to make roughly over a cup of marinade.



Tandoori Marinade
3/4 cup thick yogurt
2 tsp chickpea flour
1 tbsp kasoori methi* (key ingredient, do not omit. Crush between finger tips to a coarse powder and then add)
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp coriander powder
2 cloves garlic, grated
2 tsp oil (optional)
In a large bowl, mix all of the above. Cover and refrigerate until use.

For Tandoori Aloo
Parboil 2 dozen baby potatoes with the skins. Either boiling in water for 3-4 minutes or pressure cook for two whistles. Remove, drain well and poke 3-4 holes per potato with the skewer. This is so that the flavours of the marinade can go inside the potatoes.
Immerse the skewer sticks in water for 2-3 hours. 
Marinade the par-cooked potatoes with skins in the prepared mix. Cover and refrigerate for at least 30 minutes.
After 30 minutes, skewer them and place on a grill safe plate. Grill for 5 minutes. Turn to the other side and grill another 5 minutes. Serve with tamarind chutney and green chutney.

For Tandoori Broccoli
Break a broccoli into medium sized florets (around 2 dozen florets). Immerse in a bowl of salted water for 10 minutes. Wash thoroughly. Place them in a microwave safe bowl with lid, add 2 tsp water and microwave on high for 3-4 minutes until partially cooked. Once slightly cool, place in marinade for 30 minutes (refrigerated).
Either skewer them or place them in a single later on a grill safe plate and grill for 5-7 minutes.
Serve with a squeeze of lemon along with a hung yogurt dip or mint chutney
[inspiration for tandoori broccoli came from the brilliant dinner we had at Blue Terrain where this was one of the dishes served]


*Kasoori / Kasuri methi is just dried fenugreek leaves, which when crushed and used in any dish gives a very distinct fragrance and flavour. You cannot use fresh fenugreek leaves or fenugreek seeds instead of this. This can be found in the spice aisle of most supermarkets in India or Indian supermarkets abroad.

Feedback from people who tried this recipe

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