Manathakali Vattalkozhambu| Dried Nightshade Berries Cooked In Tamarind

Whenever we visit Madras, I make sure we pick up a packet of manathakali berries from the nearest vegetable shop. Back in Bangalore, we don’t get these little, shiny, green and black fruits that are bursting with flavour, fresh. These berries, the fruits of the Solanum Nigrum or the black nightshade plant, are not just supremely delicious, but also loaded with health benefits – they are high in antioxidants and Vitamin A, help relieve peptic and mouth ulcers, and better digestion and gut health, for instance. In fact, the leaves of the Solanum Nigrum, Manathakali Keerai in Tamil, also possess several health benefits. Check out the Manathakali Keerai Kootu I made a while ago!

So, I love using these fresh manthakali berries in vattalkozhambu, an extremely delicious, traditional Tamilian preparation that uses oodles of tamarind. Manathakali Vattalkozhambu is a big favourite of all of us at home, comfort food for everyone around.

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Fresh manathakali berries, some ripe, some unripe. Both the ripe and unripe ones can be cooked.

The fresh berries don’t last very long, though. They need to be used up immediately, as soon as we have got back to Bangalore and have barely unpacked our bags. They don’t have much of a shelf life. For later use, I always make sure I buy a packet of manathakali vatthal in Madras, black nightshade berries soaked in buttermilk and salt, then sun-dried and packed up to preserve them. These dried berries taste just as good in vattalkozhambu, if not better.

Manathakali Vattalkozhambu, with a few dried manathakali or black nightshade berries on the side

Give me some piping hot steamed rice, a bit of salt and ghee, some cooked toor daal and some well-made vattalkozhambu any day, and I’ll be a happy person. It is joy to eat this meal with your hands, off a steel plate – no fancy cutlery required there. A carefully erected ‘moat’ made with ghee-infused daal rice, with vattalkozhambu poured down in the centre – I grew up relishing this combination of food, and it still gives me great solace. I love eating up any leftover vattalkozhambu with dosas or as a side to rotisabzi too!

Today, I share with you our family recipe for Manathakali Vattalkozhambu, vattalkozhambu made using dried black nightshade berries. Do try it out, and let me know if it offers you the same level of comfort and bliss that it does to you! Will you?

Ingredients (serves 4-5):

  1. A big lemon-sized ball of tamarind
  2. 1-1/2 tablespoons dried nightshade berries aka mananthakali vatthal
  3. Salt to taste
  4. 1-1/2 tablespoons sambar powder or to taste
  5. 1-1/2 tablespoons jaggery powder or to taste
  6. 1/2 teaspoon turmeric powder
  7. Red chilli powder to taste
  8. 1 tablespoon rice flour
  9. 1 tablespoon sesame oil
  10. 1 teaspoon mustard seeds
  11. A pinch of fenugreek seeds
  12. 2 dry red chillies
  13. 2 pinches of asafoetida
  14. 1 sprig curry leaves

Method:

1. Soak the tamarind in a little hot water for at least 10 minutes. When it is cool enough to handle, extract all the juice out of it, adding fresh water little by little. You should get almost 1-1/2 cups of tamarind extract. Discard the seeds, fibres and impurities, if any. Keep the tamarind extract aside.

2. Mix the rice flour with about 2 tablespoons of water, making a slurry. Make sure there are no lumps. Keep aside.

3. In a pan, heat the oil. Add the mustard, and allow it to sputter. Now, add the asafoetida, curry leaves, fenugreek, and the dry red chillies. Let them stay in for a couple of seconds.

4. Add the dried nightshade berries to the pan. Saute on medium flame for a minute.

5. Add the tamarind extract to the pan, along with about 1 cup of water. Add salt to taste, red chilli powder, jaggery powder, and turmeric powder. Mix well and cook for a couple of minutes on medium flame.

6. Now, add in the sambar powder and the flour slurry we prepared earlier. Mix well.

7. Taste and adjust seasonings as needed. Add more water if required.

8. Cook on medium heat for 1-2 more minutes till the Mananthakali Vattalkozhambu thickens slightly and attains a silky consistency. Switch off the gas at this stage. Now, the vattalkozhambu is ready to be served – you can do so hot or at room temperature.

Notes:

1. Gingelly oil works best in the making of this Manathakali Vattalkozhambu. However, if you don’t have it, you can use any other oil of your preference.

2. For best results, use high-quality vatthal aka dried nightshade berries, tamarind and sambar powder.

3. Adjust the quantity of water you use, depending upon the consistency of the vattalkozhambu you desire. The end result should be a silken liquid that is quite runny, just slightly thickened by the flour slurry we added in.

4. Adjust the quantity of jaggery, red chilli powder and sambar powder as per personal taste preferences.

5. You may add in finely chopped fresh coriander after the Manathakali Vattalkozhambu is ready.

6. Instead of the dried nightshade berries, you can make the vattalkozhambu using a variety of other ingredients – like fresh nightshade berries, beetroot, onion, ladies’ finger, brinjal, drumstick and the likes. Just substitute any of these ingredients for the dried nightshade berries – the rest of the procedure remains the same.

7. I use home-made sambar powder to make this Manathakali Vattalkozhambu. Considering that the powder is not too spicy, I add red chilli powder to taste. However, if you are using store-bought sambar powder that is spicy, you might want to skip using the red chilli powder altogether.

8. In some families, there is a separate masala that is ground, stored and used in the making of vattalkozhambu, in place of the sambar powder. However, we always use sambar powder in vattalkozhambu.

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This recipe is for the Healthy Wellthy Cuisines Facebook group that I am part of. The members of this group cook for a particular theme every fortnight. This fortnight, the theme is #LegumeAffairAtHW, wherein all of us are cooking special dishes using different types of legumes. For the theme, I chose to share the recipe for my favourite Manathakali Vattalkozhambu, in which tamarind (a legume) is one of the major ingredients.

Do check out what the other participants have cooked up, for the theme!:

Restaurant-Style Dal Tadka by Seema| Boondi Kadhi by Rosy| Lehsuni Dal Palak by Swaty| Habisha Dalma by Sasmita| Home-Made Peanut Butter by Poonam| Moong Dal Khichdi by Kalyani| Dhaba-Style Kala Chana by Jayashree| Baingan Pakora by Geetanjali| Rajma Masala by Shalu

I’m also sharing this recipe with Fiesta Friday #263.

Pressure Cooker Jeera Rice| One-Pot Indian Cumin Rice

It was September 2008. A ‘boy’ had come from Bangalore to our place in Ahmedabad, with his mom and his brother, to ‘see’ me. Well, it wasn’t the first time the boy, his family and I were meeting – a year before their visit, courtesy of my Bangalore aunt, I had already met them. The boy and I had kind of approved of each other but, for one reason or the other of the boy’s making, official talks of our wedding never happened. However, we kept in off-and-on touch on chat. Then, one fine day, a year after we met, this boy pings me saying he’s had enough and that he’s serious about getting married to me! We started chatting regularly, a lot of doubts clearing, new respect and love building. His family and mine were thrilled that the cogs were finally turning and some progress was happening in our relationship. So, when this boy and his family came over to Ahmedabad to visit, deep, official talks were conducted, as was an unofficial engagement ceremony. And then, in January 2009, this boy became my wedded partner in life. He became my husband, and I his wife. 10 years since, today, together we stand.

Why am I talking about this today? Because I am about to share with you guys the recipe for the first-ever dish I cooked for the husband and his family – Pressure Cooker Jeera Rice or One-Pot Indian Cumin Rice – at my place. From what I knew of the husband’s family, they were a typical non-foodie bunch, used to typical South Indian home-cooked meals. This Pressure Cooker Jeera Rice was my way of indicating that a change in the household’s culinary scene was in order, shortly, yet nothing too jarring or disruptive or disrespectful. 😀 I served the jeera rice with a simple Dal Tadka, and the combination was quite liked by them.

This is an easy one-pot recipe that gets ready in a jiffy. In just about 10 minutes, it yields supremely flavourful, fluffy cumin rice that makes for just the perfect accompaniment to dal or a gravy-based curry.

Try this out, will you?

Ingredients (serves 4):

  1. 1-1/2 cups rice
  2. Salt to taste
  3. 2 green chillies
  4. 2 teaspoons jeera aka cumin
  5. 2 tablespoons ghee
  6. 3-3/4 cups of water
  7. 2 tablespoons finely chopped coriander, to garnish

Method:

  1. Slit the green chillies length-wise. Keep them ready.
  2. Wash the rice a couple of times in running water, draining out the excess water each time. Keep the washed and drained rice ready.
  3. Heat the ghee in a pressure cooker bottom. Add in the cumin seeds, and let them stay in for a couple of seconds.
  4. Add in the slit green chillies and the washed and drained rice. Saute on medium flame for a minute, ensuring that the rice does not burn.
  5. Now, turn the flame to high. Add in the water and salt to taste. Mix well.
  6. Allow the water to come to a boil. At this stage, close the pressure cooker and put the whistle on.
  7. Cook on high flame for 3 whistles. Let the pressure release naturally.
  8. When the pressure has entirely gone down, open the cooker. Gently fluff up the rice. Mix in the finely chopped coriander.
  9. Serve hot with a gravy-based curry or dal of your choice.

Notes:

  1. I have used Sona Masoori rice to make this One-Pot Indian Cumin Rice.
  2. It is imperative that you use good-quality cumin, rice and ghee in this recipe, since these are the ingredients that will impart maximum flavour to the Pressure Cooker Jeera Rice.
  3. I used a 5-litre pressure cooker to make this One-Pot Indian Cumin Rice.
  4. Some people add in whole spices like bay leaves, cardamom, cinnamon and/or cloves, as well as caramelised onions and shelled green peas to the One-Pot Indian Cumin Rice. I have skipped all of these ingredients, and used just the most basic ones.
  5. You can use basmati rice in place of Sona Masoori rice, too. In that case, adjust the quantity of water you use accordingly.
  6. To cook plain steamed rice in a pressure cooker, I use 3-1/2 cups of water per 1 cup of Sona Masoori rice. For this Pressure Cooker Jeera Rice, however, since I wanted it to be grainy but well-cooked, I have used 2-1/2 cups of water per 1 cup of rice. So, for 1-1/2 cups of Sona Masoori rice, I have used 3-3/4 cups of water in total. Adjust the quantity of water you use depending upon the type of rice used and how grainy you want the One-Pot Indian Cumin Rice to be.
  7. Pressure cooking for 3 whistles gives just the perfect output for us. You may want to increase or decrease the number of whistles depending upon the make of your cooker, the quantity of rice you are cooking, and the texture of rice that you are aiming at.
  8. After adding salt to the water in the pressure cooker, taste it. It should be a bit salty. When the rice is added to it, the salt content turns out to be just perfect.

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Foodie Monday Blog Hop

This recipe is for Foodie Monday Blog Hop, a Facebook group that I am part of. Every Monday, the participants of this group cook and share recipes for a pre-determined theme.

The theme for this week, suggested by Swaty Malik of Food Trails, is #DownMemoryLane. As the name of the theme suggests, each of us participants have to share a recipe that means something to us, which has memories attached to it. I chose to write about this simple Pressure Cooker Jeera Rice recipe for the theme, as it brings back a rush of several fond memories.

I’m also sharing this post with Fiesta Friday #262. The co-host is Jhuls @ The Not So Creative Cook.

Broccoli, Green Chana & Peas Tikki

Winter is, slowly and gradually, beating a retreat, here in Bangalore. The days are getting longer, and hotter. The choliya (aka hara chana or fresh green chickpeas) and green peas that I so love using in the winter months have all but disappeared from the markets. I decided to make a little something with these favourite ingredients of mine before they are not available any more – Broccoli, Green Chana & Peas Tikki.

These Broccoli, Green Chana & Peas Tikkis turned out to be a favourite with everyone at home. They turned out absolutely flavourful, and were devoured in a few minutes flat. We had guests over when I made these, and they adored the tikkis as well. Served hot, they make for a different-from-the-usual, healthy evening snack.

Here’s how I made the Broccoli, Green Chana & Peas Tikkis.

Ingredients (makes about 15 tikkis):

  1. 2 cups finely chopped broccoli
  2. 1 cup choliya aka fresh green chana
  3. 1/2 cup fresh green peas
  4. A 1-inch piece of ginger
  5. 2-3 green chillies or as per taste
  6. 6-7 cloves of garlic
  7. 4 slices of bread
  8. Salt to taste
  9. 2 generous pinches of asafoetida
  10. 1/2 teaspoon turmeric powder
  11. 3/4 tablespoon garam masala or to taste
  12. 3/4 tablespoon jaggery powder or to taste
  13. 1/2 tablespoon chaat masala or to taste
  14. 1/2 tablespoon amchoor powder or to taste
  15. 2 tablespoons finely chopped fresh coriander
  16. 1 tablespoon oil, plus as needed to shallow fry the tikkis
  17. Tomato ketchup, as needed to serve the tikkis

Method:

1. Pressure cook the green peas and fresh green chana on a high flame, without adding any water, for 3 whistles. Let the pressure release naturally.

2. When the pressure has fully gone down, allow the cooked green chana and peas to cool down fully.

3. Coarsely grind the cooked green chana and peas in a mixer. Remember not to make a fine paste, but to just crush the green chana and peas coarsely. Keep aside.

4. Peel the ginger and garlic. Chop the ginger and green chillies finely. Grind the ginger, garlic and green chillies together to a fine paste, using a little water. Keep aside.

5. Heat 1 tablespoon oil in a pan, and add in the finely chopped broccoli. Saute on medium heat for a minute.

6. Add the ginger-green chillies-garlic paste to the pan, along with salt to taste, turmeric powder, asafoetida, jaggery powder, amchoor powder, garam masala and chaat masala. Saute for another minute on medium flame. Switch off gas.

7. Dip each slice of bread in a little water, just for a second, squeeze out the excess water and add to the cooked broccoli mixture in the pan.

8. Add the coarsely crushed green chana and peas to the cooked broccoli. Add in the finely chopped coriander too.

9. When the mixture is cool enough to handle, mix everything well. Shape tikkis out of the mixture, using your hands.

10. Get a thick dosa pan nice and hot. Spread a little oil all over the pan, and place 2-3 tikkis over it. Add a little oil around the tikkis. Cook on medium heat till the tikkis brown at the bottom. Then, flip the tikkis over and cook on medium heat till they are brown on the other side as well.

11. Serve the tikkis hot with tomato sauce or any accompaniment of your choice.

Notes:

1. The garam masala can be substituted by chana masala.

2. I have used multi-millet bread in the making of these Broccoli, Green Chana & Peas Tikkis. You can use any other variety of bread, of your preference, instead, too.

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I’m sending this post to the 125th edition of My Legume Love Affair (MLLA),  a monthly event wherein participants from around the world share vegetarian legume-based recipes. This event was conceptualised by Lisa of Lisa’s Kitchen and Susan of The Well-Seasoned Cook. This month, MLLA is being hosted by Seema of Mildly Indian.

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I’m sharing this post with Fiesta Friday #262. The co-host is Jhuls @ The Not So Creative Cook.

Here are some other recipes from my blog that use choliya:

Choliya Kadhi| Hara Chana Chaat

Mixed Vegetable & Paneer Dosa

Here’s presenting to you Mixed Vegetable & Paneer Dosa, a pretty dosa that tastes just as slurpacious as it looks. What’s more, it is super healthy too! This Valentine’s Day, whip up these ‘red’ dosas for your loved ones!

You guys probably already know that we are a dosa-crazy family. Dosas find pride of place on our dining table every so often, any time of the day. We experiment like crazy when it comes to dosas, trying out different permutations and combinations to figure out what works best for us. 🙂 Mixed Vegetable & Paneer Dosa is the latest such experiment at our place, one that was a huge hit with everyone.

You have to try this out too!

Here’s the recipe for these Mixed Vegetable & Paneer Dosas.

Ingredients (makes about 15-18 dosas):

For the filling:

  1. 1 tablespoon oil
  2. 200 grams paneer aka cottage cheese
  3. 2 tablespoons shelled green peas
  4. 5-6 beans
  5. 1 medium-sized onion
  6. 1/2 of a medium-sized capsicum
  7. 1 small beetroot
  8. 1 small carrot
  9. 1/2 of a medium-sized zucchini
  10. 2-3 medium-sized florets of cauliflower
  11. A small piece of cabbage
  12. 1 tablespoon finely chopped fresh coriander
  13. Salt to taste
  14. 1/2 teaspoon turmeric powder
  15. Red chilli powder to taste
  16. 2 generous pinches of asafoetida
  17. 1 tablespoon garam masala or to taste
  18. 1 tablespoon amchoor powder or to taste
  19. 2 tablespoons jaggery powder or to taste

Other ingredients:

  1. 15-18 ladles of dosa batter
  2. Oil, as needed to cook the dosas

Method:

1. We will first prep all the veggies we need to prepare the filling. Remove strings from the beans and chop finely. Remove skin from the onion and chop finely. Chop the capsicum zucchini, cauliflower and cabbage finely. Peel the carrot and beetroot and chop finely. Keep the shelled green peas handy.

2. Crumble the paneer well, using your hands. Keep aside.

3. Now, we will prepare the filling. Heat 1 tablespoon oil in a heavy-bottomed pan. Add in the chopped beans, onion, capsicum, zucchini, cauliflower, cabbage, carrot and beetroot, as well as the green peas.

4. Turn the flame down to medium. Saute the veggies for about 2 minutes.

5. Add salt to taste, asafoetida, red chilli powder and turmeric powder. Mix well. Cook on medium heat till the veggies are almost done, 1-2 minutes.

6. Add in the crumbled paneer, garam masala, amchoor powder and jaggery powder. Mix well. Saute on medium heat for 1-2 minutes more, taking care to ensure that the vegetables do not burn.

7. Switch off the gas. Mix in the finely chopped fresh coriander into the filling. Allow the filling to cool down fully.

8. Now, we will make the dosas. Get a dosa pan nice and hot, placing it over high flame. When water droplets dance on it, turn the heat down to medium. Place a ladleful of dosa batter in the centre of the pan, and spread it around quickly with the back of the ladle. Spread a little oil all around the dosa. Let the dosa cook on medium heat till it browns on the bottom, ensuring it does not burn. Then, flip over and cook for about a minute on the other side too.

9. Transfer the dosa to a serving plate. Place a generous amount of the vegetable-paneer stuffing in the centre of the dosa. Serve immediately.

10. Prepare and serve all the dosas in a similar manner.

Notes:

1. I have used home-made dosa batter here. You can use either home-made or store-bought batter to make these dosas.

2. Prepare the filling on medium flame, ensuring that it does not burn.

3. Chana masala can be used in the filling, instead of garam masala.

4. The filling can made in advance and refrigerated, for up to a day. I prefer making it fresh, though, just before I need to make the dosas.

5. Any leftover filling can be used in making whole-wheat paratha wraps or sandwiches.

6. I prefer adding all the vegetables at the same time, while making the filling. Cook till the beetroot and carrot are tender, and the other veggies get slightly caramelised by this time, making the filling taste all the better.

7. I have used store-bought paneer here. You can use home-made instead, too.

8. You can sprinkle a little water while cooking the filling, if you feel it is getting too dry. Don’t make the filling too mushy – keep it dry.

9. Cook the dosas on medium heat, for best results.

10. You can use whatever veggies you have on hand, to make the filling for these dosas. I have specifically used beetroot here, because I wanted to make the filling look reddish.

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Here are some other dosa varieties from my blog:

Broccoli Masala Dosa| Paneer Masala Dosa| Dosa Pizza| Open Butter Masala Dosa| Schezwan Dosa| Poha Dosa| Spring Dosa| Moong Dosa| Sooji Chilla| Multi-Grain Dosas| Masala Dosa| Barnyard Millet Dosa| Bread Uttappam| Bajra Pesarettu| Ragi Dosa| Semiya Rava Vegetable Dosa| Tomato Omelette

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This post is for the Healthy Wellthy Cuisines group that I am part of. The members of this group cook for a particular theme every fortnight. This fortnight, the theme is #VDaySpecialAtHW, wherein all of us are cooking special dishes for the upcoming Valentine’s Day.

Check out what the other members of the group have come up with, for Valentine’s Day!

Bread Gulab Jamuns in Jaggery Syrup by Vanitha| Beetroot Drink with a Fruity Touch by Sasmita| White Chocolate Pudding by Swaty| Strawberry Mojito Mocktail by Jayashree| Chocolate Walnut Brownies by Rosy| No-Bake Berry Custard Tart by Shalu| Spiced Pomegranate Spritzer Mocktail by Geetanjali

I’m also sharing this post with Fiesta Friday #262. The co-host is Jhuls @ The Not So Creative Cook.

You’ve Got To Experience The New Winter Menu At Farzi Cafe!

The much-loved Farzi Cafe in UB City, Bangalore, recently launched a brand new Winter Special menu. I had the pleasure of sampling this new menu last week, along with a few other city bloggers and, I must say, I absolutely loved the experience!

I’m mightily impressed by the ‘Farzified’ versions of various typical Indian dishes that are part of the new menu. In fact, this has got to be one of the best renditions of the menu I have tried out so far, at Farzi!

I love how the new menu seems to be focused more on local favourites and ingredients, and how care has been taken to ensure that the dishes taste just as beautiful as they look. The ‘uru‘s ellu and bella becomes Farzi’s new Upside-Down Black Sesame & Jaggery Ice Cream, while basket chaat gets a new avatar in the form of Burrata Tokri Chaat. There are some interesting new mocktails and cocktails that have been introduced, too. Now, without further ado, I’ll leave you with some visuals from the new menu sampling!

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We started the meal with some Assorted Poppadums & Dips. Now, poppadoms we have all had, but definitely not this way. We were presented with a grandiose tower containing papads, fryums and sabudana fritters of various types. Alongside were some highly imaginative dips, of which I absolutely loved the Achaari Mayo. What a unique twist to the regular mayo – who’d have thunk of jazzing it up with achaari spices?

Assorted poppadums and dips

Next up, we were served these really cute, little Chilli Cheese Kulchas with a Burnt Garlic Dip. One bite into them, and we realised just how potent they were! Filled with ooey-gooey cheese, with just a hint of chilli, these bite-sized beauties just blew us away. You have to try these out to realize just how awesome they were – I think you won’t regret ordering these. These were one of my most favourites from the entire meal.

Chilli Cheese Kulchas with Burnt Garlic Dip

The ardent chaat lover that I am, I absolutely adored the dish that came next – Burrata Tokri Chaat With Dhokla Sponge. The regular basket chaat was served with a Farzi twist, upside down, the delectable sweet-sour-spicy filling oozing out of it. The dhokla was truly sponge-like, super soft, super juicy, super-duper delicious. And, oh, the soft burrata cheese the chaat was served with was simply mind-bogglingly fresh and awesome. This one is another must try from the new menu, I tell you!

Burrata Tokri Chaat With Dhokla Sponge

We also sampled some of the new mocktails that have been added to the menu. Some very interesting combinations of flavours there! I loved the fruity, refreshing pink drink I had – it was so very well done!

And then, we were in between courses. It was time for the main course to be brought in and, hence, to cleanse our palates. A foaming, frothing palate cleanser came in, which had all of guessing at what exactly would it be. A tasting later, we were all hooked – it was sweet-spicy-sour aam panna served in the fashion of old-world ‘Pepsi’, chilled in little plastic bags. Such a delightful thing that brought back fond memories of school days!

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Aam Panna ‘Pepsi’ palate cleanser

Next was the turn of the Farmer’s Land Tacos, a desi version of tacos as we know them. Crunchy taco shells were served, loaded with an Indian-spiced moth bean filling. These were topped with the cutest of little pickled onions. IMHO, the filling could have done with a bit more flavour, but the tacos were still really good.

Farmer’s Land Tacos

The Ratatouille Pav Bhaji that came next was beautifully done, loaded with veggies, cheese and flavour. It was served with pillow-soft masala buns, which made for the perfect complement to it.

Ratatouille Pav Bhaji with Masala Buns

Then came the desserts! The first one was the Deconstructed Lemon Tart, which I fell in love with at first bite. Sheer brilliance, I tell you! The tart is placed upside down on a bed of cookie crumbs, and there’s a beautiful, beautiful lemony surprise waiting for you inside as you break open the crust. Those who like lemon in their desserts, like me, this is a must-try!

Deconstructed Lemon Tart

The Upside-Down Black Sesame & Jaggery Ice Cream came next, served on a bed of almond chikki crumble. The cone was topsy-turvy all right, but the taste of the ice cream was definitely not! The classic combination of sesame and jaggery has been enchantingly brought together in this dessert – perfectly done! The chikki crumble added an interesting texture to the ice cream, too.

Upside-Down Black Sesame & Jaggery Ice Cream With Almond Chikki Crumble

We ended the meal with some cotton-candy paan straight off a little potted plant. See for yourself. Quirk galore! 🙂

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Cotton Candy Paan!

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Overall, I had a very satisfying, lovely time at Farzi Cafe’s new menu sampling. Kudos to Team Farzi for honing these dishes to perfection!

This is one menu you don’t want to miss out on. Do check it out at Farzi Cafe’s UB City, Bangalore, outlet. A meal for two would cost somewhere in the vicinity of INR 1800-2000. My top picks from the menu would be the Burrata Tokri Chaat, Chilli Cheese Kulcha and the Deconstructed Lemon Tart.

Don’t forget to let me know how your Farzi experience was!

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I’m sharing this post with Fiesta Friday #262. The co-host is Jhuls @ The Not So Creative Cook.