A Class With Ben Ungermann, Of The MasterChef Australia Fame

If you have been watching MasterChef Australia, I’m sure Ben Ungermann needs no introduction.

Ben Ungermann, runner-up at MasterChef Australia 2017, was recently in Bangalore for a few days, conducting events for World On A Plate. Last weekend, I had the pleasure of attending a masterclass by him, at Lavonne Academy of Baking Science and Pastry Arts yesterday. It was an experience that I will cherish for a long, long time to come.

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Ben Ungermann, regaling us with tales from his MasterChef Australia days, at his recent masterclass in Bangalore

Ben demonstrated to us, a fascinated audience, some really unique dishes –

1. Beer Can Chicken With Smashed Potatoes
2. Coffee-Cardamom Ice Cream With Cream Cheese Mousse, Butternut Pumpkin Puree, Shortbread, Rum Caramel & Micro Greens
3. Fish En Pappilote Roasted Tomatoes & Fennel Mayonnaise
4. Sake Ice Cream With Matcha Microwave Sponge, Puffed Rice & Wasabi Mousse

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Ben at the masterclass, demonstrating Beer Can Chicken With Smashed Potatoes

Ben kept us spell-bound by creating these fantastic dishes right before our eyes.

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Ben demonstrating Fish En Pappilote Roasted Tomatoes, i.e. the French way of cooking fish in a bag

He wowed us with his understanding of various ingredients and cooking techniques.

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Ben demonstrating how fennel mayonnaise can be prepared in exactly 30 seconds, which is then used to plate the Fish En Pappilote Roasted Tomatoes

Ben regaled us with anecdotes from his life and MasterChef Australia 2017. He told us of how he had children early on in life, and how he was forced to make a living selling shoes back home in Australia while he actually wanted to cook in a professional setting, just because he couldn’t support his family on an apprentice cook’s salary. MasterChef opened the doors to the world of professional cooking to him, as risky as it was for him to take a chance, quitting his job to enter the competition. Ben also told us of how his quest to make good-quality, healthy ice creams for his family led him to open up Ungermann Brothers in Queensland, Australia – now, a bucket list destination for me. 🙂

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Ben demonstrating Coffee-Cardamom Ice Cream With Cream Cheese Mousse, Butternut Pumpkin Puree, Shortbread, Rum Caramel & Micro Greens, at the masterclass

All through the masterclass, Ben’s humility and down-to-earth nature, his warm and friendly personality, shone through. It is evident that this person takes pride in his roots, and that he loves being a family man. Cooking for his loved ones is the highest form of adulation for them, it was clear, and this did win us over.

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Ben involving the participants of the masterclass in little tasks

Ben made us smile by involving us in little ways throughout his demonstration. He spoke to us of how India will always occupy a special place in his heart, because of the immense love that the country has given him and MasterChef Australia in general. Being the sweet person that he is, he indulged us by taking posed photographs and selfies with us, giving us personalised autographs, and giving the go-ahead for short video clips with him.

 

Ben at the masterclass, indulging his big and little fans with autographs

At the end of it all, we felt we had met a friend, Ben, from Australia, not watched THE Chef Ben in action.

Ben, thank you for being the lovely person that you are!

World On A Plate, thank you for making this experience possible for me!

 

 

 

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Dragon Food Festival @ InAzia, Sheraton Grand, Whitefield

I have had the pleasure of dining at InAzia, the Pan-Asian restaurant at the Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, a couple of times. Last week, I was invited to partake of another feast there, to check out their ongoing Dragon Food Festival, along with some other food bloggers.

Experience Chef Shishir Rai’s Magic At The Dragon Food Festival

The Dragon Food Festival, as the name suggests, will showcase dishes from the exotic land of China. The festival menu has been carefully curated by Jr. Sous Chef, Shishir Rai, who is also spearheading the campaign.

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Chef Shishir Rai, the mastermind behind the ongoing Dragon Food Festival at InAzia

I loved how the Dragon Food Festival menu has a good selection of dishes for vegetarians as well as non-vegetarians alike. Both exotic and popular Chinese dishes feature on the menu, which is something that won brownie points with me.

(For more pictures from the Dragon Food Festival, check out my Facebook post!)

What did I try out?

Chef Rai suggested the foods we absolutely must not miss out, from the food festival menu. Each dish came to our table beautifully presented, and most of it managed to bowl me over.

Here is a sneak peek into all that I tried out at InAzia’s Dragon Food Festival, the vegetarian, non-alcoholic part of it that is.

Cucumber & Cilantro Soup: Decked with slivers of cucumber, delicately flavoured with coriander, this subtly spiced soup was served warm to us. I loved how it was so simple yet hearty, neither overwhelming nor overly bland. It was done just right!

Assorted Mushrooms Truffle Blast: These dimsums were, again, simple but extremely delicious. The filling was a mix of hon Shimeji enokitake and shiitake mushrooms, scented with truffle oil, and I loved them to bits.

Top left: Cucumber & Cilantro Soup; Bottom left: Assorted Mushrooms Truffle Blast; Right: Vegetable Sichuan-Style Pan-Fried Dimsums

Vegetable Sichuan-Style Pan-Fried Dimsums: Stuffed with celery, carrot and asparagus, these pan-fried dimsums were absolutely perfect. They were mildly spiced, but so delicious! The garlic oil they were seasoned with added a whole lot of oomph to them.

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Wok-Tossed Tofu, Sichuan-Style, at InAzia’s Dragon Food Festival

Wok-Tossed Tofu, Sichuan-Style: Cubes of silken tofu were marinated, then tossed with Sichuan chilli paste to create this dish, which was a real beauty indeed. The outside was crunchy, the inside deliciously soft, the sauce a burst of flavours.

Jasmine Tea: We were served some jasmine tea, to cleanse our palates after the appetisers, in preparation for the main course. Now, I have had jasmine tea at a few places, but never loved it, thanks to it almost always feeling like insipid lukewarm water. The jasmine tea at InAzia was an entirely different story, though! It had a mild and subtle flavour, the gorgeous scent of jasmine, and the power to perk you up. Love!

Traditional Moon Fan: Here, steamed rice was flavoured with traditional Chinese five-spice, topped with sesame soy sauce and assorted veggies. This dish wasn’t bad, but felt quite bland to my tastebuds, as opposed to all the other dishes that were filled with taste.

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Left: Dry-cooked Hoo Fun Vegetable Noodles; Top right: Traditional Moon Fan; Centre right: Tofu, Asparagus & Water Chestnut With Malak Paste; Bottom right: Jasmine Tea

Dry-Cooked Hoo Fun Vegetable Noodles: I loved these flat rice noodles cooked with Napa cabbage, sweet peppers and bean sprouts. Flavoured with sesame oil and seasoned with fermented bean sauce, they were oh so flavourful!

Tofu, Asparagus & Water Chestnut With Malak Paste: With melt-in-the-mouth silken tofu, asparagus, water chestnut and green onion cooked in a sesame-chilli paste, this dish was such a flavour bomb! It was absolutely delicious, and paired beautifully with the rice and noodles.

Cranberry Mint Cooler: Along with the food, we were also served a Cranberry Mint Cooler, an extremely beautifully done mocktail. The sourness of cranberry and the freshness of mint leaves paired together really well. This was something I absolutely loved at InAzia!

Left: Chilled Mango Pudding; Top right: Rice Cakes With Ginger Syrup & Ice Cream; Bottom right: Cranberry Mint Cooler

Chilled Mango Pudding: This pudding with mango jelly was served chilled, with pieces of fresh mango and cream. I loved that the pudding had a mildly sweet taste, and that it was not tooth-cloying. I also loved the bits of fresh mango and cream (of course!), but overall, the pudding felt like it had a bit too much of gelatin in it. While I loved the taste of this dessert, I didn’t quite enjoy the satiny consistency.

Rice Cakes With Ginger Syrup & Ice Cream: This dessert was quite unusual, at least to me. A sweet filling made with adzuki aka red beans was stuffed into rice flour shells, then steamed, and served alongside a mild ginger syrup and vanilla ice cream. The rice flour cakes were not unlike the Tamilian kozhukattai, although a bit thicker. The red bean stuffing takes a bit of getting used to. The ginger syrup was simply brilliant, and went wonderfully with the vanilla ice cream. Overall, this made for a very interesting choice of dessert!

A must-visit!

Like I said earlier, I enjoyed my time previewing the menu for InAzia’s Dragon Food Festival. Most of the food I tried, I loved. I would highly recommend you to pay a visit too, and check out the many foods and beverages the festival menu has on offer.

Intrigued? The Dragon Food Festival is on at InAzia till September 30, 2018, from 7 PM to 11 PM, and a meal for two costs about INR 2,000 plus taxes.

Thai Food Festival @ In Azia, Sheraton Grand Bengaluru Whitefield Hotel

Regular readers of my blog will know how special Thailand is to me. The husband and I honeymooned in Thailand, watching Thai dancing and kick-boxing shows by the hour. Who on earth does that on their honeymoon? Turns out the hubby and I do. 🙂 It goes without saying that I have fond memories of us being shy newly-weds together in a foreign land. Making Thai food at home is something I have taught myself to do, to keep that connection with Thailand alive.

Thailand was also my very first international holiday, the first-ever time I set foot on soil that wasn’t Indian, which made the trip all the more special. I wasn’t a food or travel blogger then, so we didn’t explore much of the local food or sights, a fact I regret to date. I haven’t had a chance to go back to Thailand, and explore it to my heart’s content. I did, however, recently get the thrilling opportunity to experience some of Thailand’s famed street food at InAzia, the classy restaurant at Sheraton Grand Bengaluru Whitefield Hotel. Along with a few other bloggers from the city, I was present at InAzia for a sneak peek into the restaurant’s ongoing Thai Food Festival.

Sample Chef Rungtiwa Sorlae’s expert craftsmanship at the Thai Food Festival

Like I said earlier, InAzia, the Pan-Asian restaurant at Sheraton Grand Bengaluru Whitefield Hotel, has a Thai food festival going on now. The festival, brought to you in association with Thailand Tourism, will continue till August 29, 2018.

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Thai Chef Rungtiwa Sorlae, Specialty Chef at InAzia, Sheraton Grand Bengaluru Whitefield Hotel

Chef Rungtiwa Sorlae, Specialty Chef at InAzia, has put together a special menu for the food festival, which includes several vegetarian and non-vegetarian delicacies straight off the streets of her hometown, Thailand. There are also some incredible desserts on offer!

We had a lovely time sampling Chef Rungtiwa’s expert creations, and would urge you to partake of them too. The Thai food festival special menu is available at InAzia between 7 and 11 PM every day, on an a la carte basis. A meal for two would cost approximately INR 2000. Prior reservation is recommended.

My experience at InAzia’s Thai Food Festival

As soon as I set foot into InAzia, I was greeted by two ladies in traditional Thai gear with a sweet ‘Sawadee Kha‘ (‘Hello’ in Thai). This instantly put me at ease, as did the lovely live Thai music being played in the restaurant. The simple and uncluttered but elegant decor of InAzia also soothed my mind plentifully.

The understated but classy decor at InAzia

I loved the references to Thailand that were everywhere in the restaurant. Being the sucker for attention to detail that I am, I adored these little touches – centrepieces made of Thai bird’s eye chillies and galangal, Thai-style lanterns on the tables, place mats that depicted the different aspects of Thailand, Thai umbrellas on display, and a live station for Thai salads, et al.

Glimpses from our recent preview of the Thai Food Festival at InAzia

With the warm hospitality that is typical of the Thai people, Chef Rungtiwa brought out one after another of her creations. We greedily lapped all of it up, loving every bit of it.

What did I taste?

Here’s a brief recap of all the vegetarian, non-alcoholic goodness that I sampled at InAzia’s Thai Food Festival.

Som TamSom Tam or Green Papaya Salad is, perhaps, one of the most popular dish in Thai restaurants across India. Chef Rungtiwa’s version was slightly less sweet and sour than the Som Tam I am used to here, more spicy and pungent with hand-pounded chillies and garlic. I loved this salad quite a bit!

Pheuk-TordPheuk-Tord or deep-fried taro cakes are a popular street food in Bangkok. Salty and spicy, they are served with the accompaniments of chilli and/or peanut sauce. These cakes were too bland for me, not meant for my taste buds that demand chatpata food all the time. 🙂

Tom Yum Soup – Spicy and salty and sour, Tom Yum is one of my most favourite kinds of soups there is. Chef Rungtiwa’s version was brilliant – slightly more sour than the Tom Yum we get here in Bangalore, it suited my taste buds just perfectly. It was just the right amount of spicy too – neither the boring kind of bland, nor too spicy as to draw tears from your eyes.

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Top Left: Spiced Pineapple; Bottom Right: Pheuk-Tord; Top Right: Vegetarian Tom Yum Soup; Centre Right: Virgin Mojito; Bottom Right: Som Tam

Spiced Pineapple – This was one of the mocktails I ordered from the regular menu at InAzia, to go with the Thai appetisers. This was such a lovely drink, perfectly made, Indian spices subtly adding depth to pineapple juice. Lovely!

Virgin Mojito – I also tried out the Virgin Mojito here, off the restaurant’s regular menu. It was perfectly made too, the right blend of sweet and sour, very refreshing and lovely.

Pad Thai – Main course began with a serving of Pad Thai, Thai-style noodles that are hugely popular in India. I love a well-made dish of Pad Thai, and this one was no exception. The flat noodles were interesting to eat, with the added crunch of bean sprouts and coarsely crushed peanuts. The flavours were absolutely on point, just the right blend of sweet and spicy and salty, with just a tinge of sour.

Left: Thai Green Curry; Top Right: Thai Jasmine Rice; Bottom Right: Pad Thai

Thai Jasmine Rice – This was my first time eating Thai Jasmine Rice, and I simply loved it. The texture and fragrance of the rice was just lovely!

Thai Green Curry – We were served some beautiful Thai Green Curry to go with the jasmine rice. Mild and subtle, very well-made, the curry made for a great accompaniment to the fragrant rice.

Sang Ka Ya Fak Tong – And then it was time for the desserts to be brought out! We started with Sang Ka Ya Fak Tong, a traditional Thai delicacy that I had never heard of before. Coconut custard is poured onto big slices of pumpkin and baked together, to create this dessert, which apparently sells like hot cakes on the streets of Thailand. The Sang Ka Ya Fak Tong did sound wonderful, but it was too eggy for me to eat. For someone who loves eggs, this would be a very unique thing to try, I’m sure.

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Left: Sang Ka Ya Fak Tong; Top Right: Sang Kaya Ob; Centre Right: Home-made Coconut Ice Cream; Bottom Right: Tab Tim Krob

Tab Tim Krob – Next up came the Tab Tim Krob, another interesting traditional Thai dessert. This one was brilliant, with bits of jackfruit and jellied water chestnut served in sweetened coconut milk. It was delicate but hugely satisfying, mildly sweet but delicious, and I couldn’t stop lapping it all up.

Sang Kaya ObSang Kaya Ob refers to baked coconut caramel custard, another traditional Thai dessert. This just blew my mind away with silky texture, coconut-ty flavour and mild sweetness. It was served on a banana leaf, which added to its taste greatly. This is one dessert I would highly recommend you to have at InAzia!

Home-Made Coconut Ice Cream – Yet another dessert that was brilliant enough to charm the socks right off me! Good ol’ simple ice cream made the traditional way, this one tasted scrumptious. The crushed cookies that the ice cream was dusted with added oodles to its charm and taste. This is another dessert I would highly recommend you to try out here.

Traditional Thai Rose Cookies

Thai Rose Cookies – The meal ended with a thoughtful little gift from Chef Rungtiwa to all of us – a box of traditional Thai Rose Cookies. These were so pretty, I almost didn’t have the heart to eat them. 🙂 I am glad I did, though, for they were exquisite. Delicate, mildly sweet, each one topped with white, dark and milk chocolate, these three cookies were a treat to the taste buds.

In hindsight

I loved most of the food that was served at the preview, though I wish there had been more vegetarian options.

Dishes like Pad Thai and Thai Green Curry gave us a glimpse into Thai cuisine as we know it, while the ones like Pheuk-Tord and Sang Ka Ya Fak Tong taught us that there is more to Thai street food than what we typically find on restaurant menus in Bangalore. I love that this festival has whetted my appetite for more – I can’t wait to head to Thailand now, and explore the vegetarian street food scene there, right at the source! I wish the food festival had delved deeper into more lesser-known food, drinks and desserts from Thailand, but I understand the problems that might cause.

A bit of background, history and stories, to each of the dishes would have been hugely appreciated. To a food history buff like me, that would have been blissful.

While the staff was extremely polite and warm, we found the service to be quite slow. A bit more pro-activeness on the service front would have taken our dining experience up by several notches.

Overall, we had a great time at the food festival, eating our way through some of Thailand’s known and lesser-known delicacies, created with Chef Rungtiwa’s finesse. I would definitely urge you to head to InAzia too, to get your fix of authentic Thai street fare!

 

 

Postcards From Ganesh Chaturthi 2018

Spirituality. Peace. Introspection. Good food. Community. Pandal hopping. Activities with the bub. Play time. Busy-ness. Making memories. Family. Traditions.

That was how Ganesh Chaturthi this year looked like, to us.

Here are some pictures from Ganesh Chaturthi 2018, for your viewing pleasure. I’ll let the pictures do the talking now on.

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Like every year, this year too, we installed a Ganesha in our apartment. Everyone got together to do the decorations, the aarti, make the prasadam for 3 mornings and 3 nights, after which the festivities ended. We did our bit too. This has now become an important tradition to us, one we don’t want to miss.
Spotted these Ganeshas in the market these year, and loved them. A closer look will reveal that they are decorated with grains like ragi and rice, then painted all over. Even the Ganesha idol we set up in our apartment was similar.
It was nice to see these eco-friendly Ganeshas, with a little pop of colour.
Dark and light. Light and dark. That’s what we are made up of too, right?
Pandal decorations, anyone?
I absolutely loved these traditional Ganeshas, with their broad trunks!
More decorations for Ganesha pandals
Meanwhile, this cute little ‘sweet’ Ganesha was spotted at Adayar Ananda Bhavan!
A pretty Ganesha pandal set up near HSR Layout. I loved how this one was done up just like a temple!
A medley of Ganeshas and Gowris in the pandal
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The Ganesha pandal set up by the HSR Layout Youth Association
Colourful, pretty umbrellas that made up part of the decorations at the HSR Layout Youth Association pandal
More Ganeshas and Gowris. Check out that cute turban!
A close-up of the Ganesha idol
More Ganesha and Gowri idols inside the pandal
A small fair set up near the HSR Layout BDA Complex, on the occasion of Ganesh Chaturthi
People having fun at the fair. Kids and adults alike.
We were passing by a temple in HSR Layout, and spotted Ganesh Visarjan happening. We decided to stay on for the festivities, and thoroughly enjoyed it. Here’s Ganesha bidding adieu.
Artistes performing a traditional Karnataka folk dance form, during the visarjan
The excitement in the atmosphere was palpable. Can you feel it in the picture, too?
Ganesha all set to say farewell
Artistes performing Veeragaase, a traditional Karnataka folk dance, on the streets. I loved capturing them on camera!
This guy was all too happy to pose for my camera!
Poser!
Artistes performing Dollu Kunitha, a traditional drum dance practised in Karnataka

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How was Ganesh Chaturthi for you, folks?

Did you like this post? Do tell me, in your comments!

Berry Vanilla Gateaux @ The Academy Of Pastry Arts, Bangalore

Desserts are like mistresses. They are bad for you. So, if you are having one, you might as well have two,” said French chef Alain Ducasse once, and I heartily agree.

Desserts are important in my life. I have a huge sweet tooth, and absolutely love desserts. They are something I always, always save space for, especially if they are made of good-quality chocolate. That said, I don’t stop at just chocolate – I believe in exploring different types of dessert, going through dessert counters systematically, trying to figure out what I like the best. It might not be the best thing for me to do, considering my constant battle with increasing weight, but hey, I’m not one to spoil a day of indulgence with guilt.

With this background, you can imagine just how thrilled I would have been, recently, to receive an invite from The Academy Of Pastry Arts, Bangalore, to be part of a dessert demonstration. It did turn out to be quite a scintillating experience. Yours truly, alongside a bunch of other food bloggers from across the city, watched agog, as Chef Kimberly Rozario of the Academy gave us a live demonstration of a magnificent Berry Vanilla Gateaux.

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Check out the Berry Vanilla Gateaux that we learnt to make at the Academy. Isn’t she a stunner? Don’t miss those gorgeous fresh berries and tiny macaroons on top!

Making the Berry Vanilla Gateaux

Baking requires a lot of precision and patience, specially so when making as elaborate a dessert as this Berry Vanilla Gateaux. This particular cake required a number of steps, some quite complex and requiring special expertise – first making a chocolate sponge, then vanilla mousse, berry jelly, the red glaze that goes on top and, finally, the gold button, chocolate belt and little white macaroons that are used to decorate the cake. Each of these components was then assembled masterfully to create the stunning whole – the Berry Vanilla Gateaux.

Some pictures from the live demonstration of the Berry Vanilla Gateaux. Can you tell how many painstaking steps lie behind that one finished product?

Chef Kimberley took us through each step of the process very patiently, talking about the right kind of ingredients and apparatus to choose, clarifying doubts, answering questions and sharing her expert tips throughout. She made the entire process look almost magical, I must say, flawlessly building up that red confection from scratch.

Chef Kimberly Rozario of The Academy Of Pastry Arts, Bangalore, with the Berry Vanilla Gateaux that she demonstrated to us

We also got to sample this red beauty and, I must say, she blew my mind away. The flavours of vanilla, berries and chocolate came together so beautifully!

Chef Kimberly with her team at The Academy Of Pastry Arts, Bangalore

Head to my Facebook page to see more pictures from the demonstration!

About The Academy Of Pastry Arts

The Academy Of Pastry Arts is an esteemed professional culinary and dessert school with a Pan-Asian presence. In India, the Academy has branches at Bangalore, Delhi NCR and Mumbai, with the Bangalore branch being located on Sarjapur Main Road, Jakkasandra. Apart from this, they also have a presence in the Philippines and in Malaysia.

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The reputed chefs who are part of The Academy Of Pastry Arts, Bangalore

The Academy boasts of having a number of world-class chefs on board, who work with the school either on a permanent or visiting basis. State-of-the-art infrastructure and cutting-edge technology are their points of pride. There are several long-term and short-term courses on offer, wherein students can learn various aspects of culinary and dessert arts. The Academy assures small batch sizes, one-on-one attention to every student, hands-on training, the passing on of top-notch culinary dexterity, internship with hospitality brands of repute, and placement in five-star hotels and patisseries on the completion of courses.

From the walls of The Academy Of Pastry Arts, Bangalore

The Academy Of Pastry Arts has participated in several national- and international-level competitions, winning a few of them too.

The Academy Of Pastry Arts in the news

In Conclusion

As an amateur baker, I was way out of my depth in the demonstration of this beautiful, but complex cake. However, I was impressed with the clean kitchens and the state-of-the-art technology the Academy uses, not to forget Chef Kimberly’s expertise and patient handling of us. For someone who is serious about making a career in the culinary or dessert arts, this is definitely a place to head to.

Details

Address:

Bangalore Centre
9, 1st Block, Sarjapur Main Road,
Jakkasandra, Koramangala,
Bangalore

Phone:
+91-8095719222
+91-8095442277
+91-8025505222

E-mail:
info@academyofpastryartsindia.com

Website:

http://academyofpastryartsindia.com/

 

Introduction To Sindhi Cuisine @ Sindh Kitchen, Malleshwaram

Last weekend, I had the opportunity to sample some Sindhi food at Sindh Kitchen, Malleshwaram, at a bloggers’ table. It turned out to be an enlightening experience, my first proper introduction to Sindhi cuisine, close on the heels of this post of mine about the Sindhi Koki. We had a lovely time admiring the simple decor of Sindh Kitchen and, of course, gorging on some delicious food!

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The simple, functional decor at Sindh Kitchen, Malleshwaram. I absolutely loved those tiles!

We tried out some traditional Sindhi dishes like Dal Pakwaan, Koki, Sindhi Kadhi, Sindhi Vadi Ki Sabzi, Aloo Tuk, Sai Bhaji and Pragree, along with some other not-so-traditional dishes. I loved most of the fare we tried out here, which was as authentic as it gets, considering it is prepared in-house by a Sindhi family.

The food and drinks

Here is how I fared with the food and drinks at Sindh Kitchen.

Drinks

Lemon & Mint Cooler: We started our meal with a shot each of Sindh Kitchen’s Lemon & Mint Cooler. This was quite refreshing, well done with the right mix of sweet and sour.

Appetisers

Palak Patta Chaat: Next up, we were presented with platters of Palak Patta Chaat, spinach leaves deep-fried till crisp, then topped with the assorted sweet, savoury and tart makings of chaat. This was perfectly done, just the way I like it. Needless to say, I loved this chaat to bits.

Sev Papdi Chaat: The Sev Papdi Chaat came next, flat deep-fried discs topped with fine sev, assorted chutneys and boiled potatoes. I found this to be quite decent, not bad but not brilliant either.

Top Left: Lemon & Mint Cooler; Bottom Left: Sev Papdi Chaat; Right: Palak Patta Chaat

Dal Pakwaan: And then, it was time for the piece de resistence, perhaps the best-known dish from Sindhi cuisine – Dal Pakwaan – to be brought out. The Pakwaan is made with maida (sometimes with a little wheat flour added in) mixed with some fragrant spices, bound into a dough, rolled out into discs, and then deep-fried. It is served with a sort of lentil stew called Dal, topped with finely chopped onions and/or green chillies, as well as sweet and spicy chutneys. I adored the Dal Pakwaan I tried out in Ahmedabad for the first-ever time, and the Sindh Kitchen version somehow fell short of it. In my humble opinion, it could have done with some more flavour.

Top Left: Dal Pakwaan; Centre Left: Sindhi Wadi Ki Sabzi; Bottom Left: Sindhi Kadhi; Right: The Dal Pakwaan presented differently

Main Course

Sindhi Wadi Ki Sabzi: Mixed vegetables are cooked Sindhi-style, with sun-dried lentil wadis, to make this sabzi. I loved this dish to bits – it tasted absolutely brilliant, redolent with spices.

Sindhi Kadhi: Unlike the regular kadhi we are used to, the Sindhi Kadhi is made without any curd. Flavoured with Garcinia Indica aka kokum, with a variety of vegetables added in, this is a lovely accompaniment to rice. I absolutely loved this dish!

Meethi Boondi: I love meethi boondi, especially the rose-flavoured orange version that is just the right amount of sweet. The meethi boondi we were served at Sindh Kitchen was exactly like that, exactly the way I love it. We were asked to try having the boondi with the rice and kadhi, the way it is apparently consumed in Sindhi households, and I must admit the combination did taste nice. Personally, though, I would just prefer gulping down a bowl of this meethi boondi on its own, for dessert!

Left: Aloo Tuk; Top Right: Sindhi Papad; Bottom Right: Sindhi Koki and Sai Bhaji

Aloo Tuk: This is a traditional delicacy made with twice-cooked potatoes. Potatoes are typically par-boiled or fried once, then slightly smashed, then fried again to make them crispier. They are served with a generous dose of salt, red chilli powder and chaat masala. The Aloo Tuk was so, so, so very lovely, great with the rice and kadhi! I think these beauties would go really well with sambar and rice as well – can’t wait to try that combo out!

Sindhi Papad: We also got to try out the Sindhi papad, quite less spicy than its Punjabi counterpart. I liked this mild papad, which made for a nice accompaniment to the rice and Sindhi kadhi.

Sindhi Koki: This thick but soft and crumbly Sindhi flatbread was just beautiful! It tasted absolutely delightful, with finely chopped onions and green chillies added in.

Sai Bhaji: ‘Sai‘ refers to the colour green, in Sindhi. True to its name, Sai Bhaji is made with a variety of greens, with assorted vegetables added in. It is quite a flavourful way to sneak greens and veggies into one’s diet, I must say. It pairs wonderfully well with Sindhi Koki – add a dollop of curd to it, the way the Sindhis do, and this becomes a heavenly trio!

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The white rice is called Chawal in Sindhi. Anti-clockwise from the Chawal is Bhuga Chawal, Dal Pakwaan, Sai Bhaji and Sindhi Kadhi

Bhuga Chawal: As part of the main course, we were served some plain steamed white rice to have with the side dishes. We were also served some Bhuga Chawal, a Sindhi preparation wherein basmati rice is cooked with onions, flavoured with spices like cardamom, cloves, cinnamon, peppercorns, bay leaves and garam masala. The Bhuga Chawal was not unlike a pulav, though quite low on spice, fragrant with all the spices. It was delicious, and paired well with the various side dishes served to us, though I would really prefer having it on its own, or maybe with some raita.

Khameeri Roti: Khameeri Roti is another type of Sindhi flatbread, made using whole wheat flour and yeast (known as ‘khameer‘ in Sindhi). Traditionally cooked in clay tandoors, these rotis are melt-in-the-mouth soft.

Sathpura: Sathpuro Phulko or Sathpura is a flaky flatbread made using wheat flour. The dough is rolled out, cut into strips, greased with oil or ghee and re-rolled, the proceedure giving the flatbread its flakiness and pillow-soft texture. It is the Sindhi version of the Kerala paratha, if I may put it that way.

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That, there, is most of the spread we tried out at Sindh Kitchen. Check out the flatbreads – the Sindhi Koki lie atop the Sindhi Papad, the ones wrapped in foil are Sathpura, and the whitish ones are Khameeri Roti.

Desserts

Pragree with Rabri: Pragree is a delectable traditional Sindhi dessert, a layered puff stuffed with a sweet khoya filling. Served with a beautiful, beautiful rabri, this was exactly the kind of dessert that takes a sweet-toothed person like me to a state of bliss!

Left: Pragree with Rabri; Right: Gulab Jamun with Vanilla Ice Cream

Gulab Jamun with Vanilla Ice Cream: This wasn’t your average gulab jamun, but one made with loads of khoya, just the way I love it. With the vanilla ice cream, it tasted all the more lovely.

In hindsight

I surely enjoyed this gastronomical voyage through Sindh, with Sindh Kitchen. If this is something you would like to experience as well, I would recommend you visit the place as well.

Tank up on some authentic Sindhi delicacies, as well as the other, more modern food they have on offer. The Sai Bhaji, Sindhi Kadhi, Meethi Boondi, Pragree and Gulab Jamun especially come highly recommended!

A meal for two here would cost around INR 1,000.

 

 

 

 

Kashmiri Wazwan @ Radisson Blu, Marathahalli

I consider myself incredibly lucky for having had the chance to visit Kashmir, the land touted as ‘Paradise on Earth’, not once but twice so far. I am glad I have had a chance to explore a little of the cuisine of this beautiful place, to delve deeper into the food that nourishes the people of this land. Kashmiri cuisine has always surprised me with its out-of-the-box (at least for me) preparations, the use of spices to make food magical, and its simplicity. So, when I was recently invited to partake of a Kashmiri feast at Saffron, Radisson Blu in Marathahalli, I absolutely had to go. I ended up having an absolutely lovely time here, with some great food being served.

This is one food festival you must head to!

Kashmiri Wazwan food festival at Saffron

Saffron, the restaurant at Radisson Blu, Marathahalli, is celebrating a Kashmiri food festival till August 20, 2018. Kashmiri chef Irshad Ahmad Wani and his team are all set to serve to the citizens of Bangalore a feast full of the flavours of his hometown.

The special menu curated for the food festival, called Kashmiri Wazwan, is available only for dinner at Saffron, on an a la carte basis. There are loads of options for vegetarians and non-vegetarians alike, which is something I loved. I also loved that the menu encompasses more than Kashmiri pulao, kahwah and dum aloo, which is what Kashmiri food means to a lot of people.

If you are in ‘uru and have always wanted to try out food from the valley, this is your chance to do so! The food for the festival is being cooked by an actual Kashmiri chef and his team, and is hence as authentic as can be. How cool is that, right?

The ambience at Saffron

Saffron exudes an old-world charm, with its dark wood furniture, high ceilings, and large windows. The decor is simple and understated, yet elegant. There are little, classy pops of art here and there, which add to the charm of the place.

Glimpses of Saffron, the restaurant at Radisson Blu, Marathahalli

The restaurant feels airy and bright, in spite of having a generous number of seats. This is not a dimly-lit place, but one filled with natural sunlight, and I absolutely loved that.

The open kitchen at the back lets you have a view of all the behind-the-scenes action, building up your appetite in the process.

The service was impeccable, the staff attentive yet not hovering. They were brimming with Radisson Blu’s characteristic courtesy, warmth and friendliness.

Food and drinks

Now, let’s take a look at the food and drinks we sampled at Saffron!

We started our meal with Sabzi Badami Shorba, a light vegetable soup with slivers of almond in it. It was subtly spiced, the perfect foil for all the beautiful dishes that were about to be served to us in the course of the meal.

Top: Subzi Badami Shorba; Bottom left and right: Papads and fries with assorted dips

Along with the soup, we were presented a basket of papads and fries, with an assortment of Kashmiri dips. The dips – spicy onion, walnut and curd, radish, and green chilly and mint – were so very lovely. We loved munching on these, especially so because they brought back fond memories of hearty meals we have had while holidaying in Kashmir.

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The starters we tried at the Kashmiri Wazwan food festival. Top Left: Paneer Tikka (Picture Courtesy: Avril’s Food Journee); Bottom Left: Makai Malai Tikki; Bottom Right: Nadru Ki Shaami; Top Right: Zaam Doodh Kebab

Then came the starters. The Paneer Tikka (cottage cheese marinated in spices and grilled) and Makai Malai Tikki (corn and cream cutlets) were presented first, both of which were decent. The paneer was supremely soft and the corn tikkis melt-in-your-mouth, but, again, I felt they could have done with a bit more flavour.

The next starter, Nadru Ki Shaami, cutlets made with lotus stem, didn’t really titillate my tastebuds. They were really well done, but I would have loved some more flavour to them.

The Zaam Doodh Kebab or hung curd patties that were brought to the table next were beautiful – the star of the starters for me. They were just the right amount of sour, perfectly made, and the walnut stuffing within took the taste up several notches.

And then, it was time to move on to the main course.

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The main course dishes we sampled at Kashmiri Wazwan. Top: Assorted vegetarian and non-vegetarian dishes; Bottom Left: Assorted flatbreads with Modur Pulav and a non-vegetarian gravy; Bottom Centre: My main course platter; Bottom Right: Al Yakhni, which stole the show for me

With some wonderful, pillow soft flatbreads, I sampled four vegetarian Kashmiri curries.

The Kashmiri Dum Aloo, baby potatoes cooked Kashmir-style with a yogurt- and tomato-based gravy, was just beautiful.

The Tamatar Chaman, deep-fried cottage cheese cooked in a tomato-fennel gravy, though, was quite average.

The Schuk Wangun, baby eggplants cooked the Kashmiri way with a tomato-and-tamarind base, literally had me licking my fingers. Yes, it was that delish!

It was the Al Yakhni, a yogurt-based preparation with bottlegourd, that stole the show for me. It was so mild, so simple, yet so delicious! Who would have thought bottlegourd could be this fantastic?!

The Modur Pulav that came next – a sweet Kashmiri preparation with basmati rice, dry fruits, nuts and herbs – was brilliant too. It was so fragrant, so subtle, yet an absolute delight to eat.

Left: The First Kiss, a mocktail at Saffron; Top Right: Black Magic, another mocktail; Bottom Right: Kashmiri Kahwah

Along with our meal, we sipped on a couple of mocktails from Saffron’s extensive drink menu. I tried out The First Kiss, a medley of orange, apple and lemon, was very well made and refreshing. I also sampled Black Magic, a mocktail with cola, lemon, ginger and mint that I loved to bits. Please note that the mocktails are not part of the Kashmiri Wazwan menu, but they can be served to you from the regular bar menu if you so desire, at an additional cost.

We washed the food down with some Kashmiri Kahwah, a warm and mildly sweet concoction that was very well brewed.

Phirni and Kesar Ras Malai at Saffron

Our meal ended with the two desserts that are on offer as part of the Kashmiri Wazwan menu – Phirni and Kesar Ras Malai.

I have never been a big fan of the grainy texture of phirni or its taste so, as always, it didn’t excite me too much. The Kesar Ras Malai? Now, that was a different story altogether. It was so very well done, with just the right amount of sweet and thickness. Served cold, with a hint of saffron to it, it was heavenly!

In hindsight…

All of us had a thoroughly enjoyable meal at the Kashmiri Wazwan food festival. I loved most of the food that was served to us, and Saffron’s wonderful hospitality ensured that we had a great experience overall.

Like I was saying earlier, the food took us back to our holidays in Kashmir, making us remember some lovely meals we have had there. The food is, indeed, true-blue Kashmiri, or at least to the extent that that is possible in Bangalore.

Don’t miss this! Head to Saffron at Radisson Blu, Marathahalli, on or before August 20 for your fix of Kashmiri flavours.

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I’m sharing this post with Fiesta Friday #237. The co-hosts this week are Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.

How To Make Hot Lemon Tea With Honey

Hubby and I are big fans of the hot lemon tea we get here in Bangalore, in several bakeries. It is a light brew, but the lemon in it makes it so very refreshing. Most bakeries make it with sugar, and we love how the sweetness combines with the tartness of the lemon.

We often make a pit-stop at a nearby bakery to enjoy a glass of our favourite hot lemon tea, in the midst of grocery shopping or running other errands. This is just the perfect drink for us any day, but especially so on the kind of dark, rainy days that are prevalent in Bangalore right now. It is a great pick-me-up for us, a mood-changer, an energy-booster.

I have tried, several times over, to make hot lemon tea at home, but failed miserably. It continued to turn out too bitter or too bland, not at all the beautifully fragrant and flavourful brew that the Bangalore bakeries serve. Recently, though, a friend’s mother served us just the perfect hot lemon tea with honey, and I absolutely had to request her for the recipe. She taught me some great tips – when to put in the tea powder, when to add the honey, when to add the lemon, and so on. It was all so simple, but I had been doing it all wrong so far!

Now, thanks to these tips, I can make great hot lemon tea at home, whenever we feel like a cuppa! This version of hot lemon tea with honey is a healthier alternative to the one made with sugar, a relatively guilt-free drink. Taste-wise, I would say, it is close to the bakery lemon tea that we have come to love.

Here is how to make hot lemon tea with honey, my friend’s mom’s way!

Ingredients (makes 2 cups):

  1. 2-1/2 cups water
  2. 1/2 teaspoon tea powder
  3. 2 tablespoons honey, or to taste
  4. Juice of 1/2 lemon, or to taste
  5. A few fresh mint leaves

Method:

1. Heat the water in a saucepan. Bring it to a boil.

2. When the water comes to a rolling boil, add in the honey. Mix well. Switch off the gas.

3. Add the lemon juice and tea powder. Mix well.

4. Strain the lemon tea into two teacups. Serve immediately, garnished with a couple of fresh mint leaves.

Notes:

1. Add the tea powder only after the water has come to a rolling boil and the gas has been switched off. This will ensure a mild tea that isn’t very bitter in taste.

2. I use Wagh Bakri or Red Label tea powder to make this hot lemon tea with honey.

3. Adjust the quantity of honey and lemon you use, depending upon personal taste preferences.

4. Don’t heat the water too much after you add the honey.

5. You can add sugar or jaggery powder in place of honey, too. Personally, I don’t like the taste of jaggery in this tea. I usually make this tea with honey rather than sugar, as this is a sort of detox drink.

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Foodie Monday Blog Hop

This recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Different types of tea’.

I’m also sending this recipe to Fiesta Friday #233 and to Friday Frenzy.

Chef Sumitra Kalapatapu Concludes Pop-Up Andhra Kitchen At WelcomHotel

Last weekend, I had the pleasure of partaking of a special Telugu Brahmin meal, curated by Chef Sumitra Kalapatapu for Jacaranda, the restaurant at Welcomhotel by ITC, Bangalore. I was at WelcomAndhra, a 10-day pop-up kitchen by Chef Sumitra at Jacaranda. The experience, I must say, was quite lovely!

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Chef Sumitra Kalapatapu at the pop-up Andhra kitchen at Jacaranda

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Chef Sumitra Kalapatapu, a well-known name in South India, specialises in the preparation of food from Andhra Pradesh, and is well known for her traditional vegetarian dishes, chutneys and pickles, not to forget her warm hospitality. She is the force behind the famed Sumi’s Kitchen, which operates from Vigyannagar, Bangalore. She undertakes catering for events, hosts meals at her place and also does pop-ups at restaurants.

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Chef Sumitra Kalapatapu with the Jacaranda, Welcomhotel, team at the pop-up

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Mr. Dhawal Ajmera, Chief Executive Chef at ITC Limited – Hotels Division, strongly believes in encouraging the talents of home chefs like this by enabling them to set up pop-ups such as this one. A great and welcome initiative, I must say!

I would also add that for a home chef to cook in a large-scale commercial kitchen for 10 days, serving a different menu every single day, is no mean feat. Chef Sumitra pulled it off beautifully, the hugely talented persona that she is.

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Assorted pickles by Chef Sumitra at the pop-up

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On the last day of the pop-up, when I visited, Chef Sumitra served some typical Andhra home-style vegetarian food that was as finger-lickingly delicious as it was simple. It was wonderful to see the way this simple, home food stood out amidst the extensive buffet at Jacaranda!

So, getting down to the nitty-gritties, what all did I try out at WelcomAndhra?

Top Left: Cabbage Vadas (Picture Courtesy: PhenoMenal World); Bottom Left: Stuffed Mirchi Bajjis; Bottom Right: Kobbari Tomato Perugu Pachadi; Top Right: Tomato Pachadi (Picture Courtesy for the two chutneys: Sumitra Kalapatapu)

Cabbage Vadas The good ol’ urad daal vada with chunks of cabbage in it! Served piping hot, straight off the stove, these were so very good!

Stuffed Mirchi Bajjis Chef Sumitra took some plain old-fashioned chilli bajjis and jazzed them up with a lovely onion stuffing! Apparently, this is the way mirchi bajjis are served on the streets of Vizag, where she hails from. A few of them were super spicy, but man, were they delicious?!

Tomato Pachadi This one was a tad on the saltier side, but was extremely delicious. It was so very well done! The tomato chutney reminded me of one that an Andhra neighbour of mine used to prepare for me, growing up – it brought back some very fond memories!

Kobbari Tomato Perugu PachadiThis tomato chutney with yogurt was sheer beauty. With just the right amount of tangy and spicy, this was a pleasure to eat. The mustard in the chutney took the taste of the chutney up quite a few notches.

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Clockwise from top left: Palakoora Pappu, Vankaya Jeelakarra Kaaram, Mukkala PulusuAratikaya Aava Petti Koora, Pulihora

Palakoora Pappu – This was a simple Andhra-style preparation using spinach, and it tasted quite lovely. The dish was very well executed, all the flavours in perfect harmony with each other. It made for just the perfect accompaniment with plain steamed rice.

Vankaya Jeelakarra Kaaram – This was an Andhra Pradesh specialty, eggplants cooked simply with assorted spices. This was decent, but I am not a big fan of eggplant cooked this way, so this did not take me to the high heavens.

Mukkala Pulusu – This sambar cooked with mixed vegetables was simple and homely. Again, it was a very well-made dish, with the flavours melding beautifully with each other. I thoroughly enjoyed eating this, mixed with steamed rice.

Aratikaya Aava Petti Koora – I would say this was the star of the show for me – the dish that stole my heart. This was a raw banana curry cooked with ground mustard, in Andhra Pradesh style. This was so, so, so beautiful! I absolutely adored this, and am going to try making this pretty soon.

Pulihora – The Andhra Pradesh Pulihora was quite different from the Tamilnadu- and Karnataka-style puliogare that I am used to. It was brilliant, just tangy and spicy enough to tantalise your tastebuds. It had me going back for seconds!

There was Rasam on the menu too, but I simply couldn’t manage to taste it. My tummy was way too full! I heard it was extremely lovely, though. I couldn’t manage any of Chef Sumitra’s wonderful pickles either – I guess I should visit her place soon for that! 🙂

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I relished most of the Andhra fare that was served as part of the pop-up! With its simplicity, subtle spice levels, and bright and beautiful flavours, the food was a refreshing change from the usual rich, rich, rich restaurant fare! My perception about Andhra food now stands completely changed. 🙂

 

Highlights: World On A Plate – 2018

VR Bengaluru in Whitefield, Bangalore, saw a 3-day culinary festival, World On A Plate, happening between June 8 and 10, 2018. For the uninitiated, World On A Plate (popularly called WOAP) is one of Bangalore’s biggest foodie festivals, which aims to bring together food enthusiasts from all spheres, from across the globe – foodies, food brands, masterchefs, stalwarts from the food industry, restaurants, food critics, food bloggers and journalists, and the likes. I thoroughly enjoyed being a part of World On A Plate – 2018, the third edition of this festival, which happens to coincide with VR Two, the second-anniversary celebrations of VR Bengaluru.

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Chefs Sarah Todd and George Calombaris at the World On A Plate – 2018 media meet

Chef George Calombaris and Sarah Todd (both of the MasterChef Australia fame), famed Indian chefs Saransh Goila, Ajay Chopra and Ranveer Brar, and pop star-cum-culinary enthusiast Anaida Parvaneh were some of the chefs associated with the event this year. At the exclusive masterclasses held as part of WOAP – 2018, foodies got a chance to learn from these celebrity chefs. Patrons were also offered an opportunity to engage in a tete-a-tete with the chefs and to pose for photographs with them. This year, Chef Calombaris had also curated a special 4-course meal for WOAP-2018, in co-ordination with Toscano. I could not be part of the masterclasses or the Calombaris-special menu because of paucity of time (and thanks to not keeping too well!), but I loved the little of WOAP – 2018 that I insisted on being a part of.

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Chefs Saransh Goila and Ranveer Brar in a solemn mood, talking about celebrated food writer Anthony Bourdain’s recent demise, at the media meet

At an exclusive media meet held on June 9, Jermina Menon (VP-Marketing, Virtuous Retail – South Asia) spoke of her excitement at being associated with World On A Plate the second time in a row.

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Ms. Jermina Menon speaking at the media meet for World On A Plate – 2018

Kiran Soans (CEO of Gold Rush Entertainment, the principal organiser of this festival) said, “This edition of World on a Plate is bigger in scale and size and guaranteed to be an unparalleled culinary journey for connoisseurs and aspiring chefs.

He also spoke of GiftAMeal with HUG – an initiative to collect funds for the underprivileged as part of a hunger management program, something that World On A Plate and Gold Rush have supported for three years now. In the year 2018, the program aims at giving away 1,00,000 free meals, something that I absolutely love and highly appreciate.

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Mr. Kiran Soans speaking at the media meet for World On A Plate – 2018

The media meet was quite enlightening and interesting, with Chef Ranveer Brar speaking of the differences in food culture among the various cities of India. He spoke of how Bangalore is a great space for food innovation, thanks to the people being quite open to experimenting.
Chef Saransh Goila spoke about the need for a formal body to certify food bloggers and writers. He also went on to speak, very interestingly, about the need for a chef to balance humility with social media popularity, especially in these modern times.

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Top: Chef Saransh Goila, speaking at the media meet for World On A Plate – 2018; Bottom: Chef Goila’s Goila Butter Chicken, presented at the venue

The media meet also offered us, food bloggers and journalists, a chance to sample a few dishes put together by Chef Sarah Todd, Chef George Calombaris, Chef Saransh Goila and Chef Ranveer Brar.

Chef Goila presented his signature Goila Butter Chicken, which Chef Calombaris fondly referred to as ‘the best butter chicken in the world‘.

Chef Todd presented Kolhapuri Slow-Cooked Lamb On Betel Leaf, while Chef Calombaris presented Potato Skordalia With Black Garlic & Walnut.

Chef Ranveer Brar, known for his innovative fusion ideas, presented Burnt Miso & Chocolate Matcha Modaks.

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Left: Chef Sarah Todd speaking at the media meet for World On A Plate – 2018; Right: The Kolhapuri Slow-Cooked Lamb On Betel Leaf, presented by Chef Todd at the venue

I didn’t sample the non-vegetarian dishes, of course, but loved the two vegetarian ones that I did. Chef George Calombaris’s Potato Skordalia With Black Garlic & Walnut was exquisite, with curry leaves adding an Indian touch to the jacket potatoes.

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Left: Chef Calombaris speaking at the media meet for World On A Plate – 2018; Right: Potato Skordalia With Black Garlic & Walnut, presented by Chef Calombaris at the venue

Chef Ranveer Brar’s dish was utterly gorgeous! It was sheer beauty inside and out, a very well-executed blend of Indian and international cuisines. The green matcha modaks were oh, so pretty, the miso-and-chocolate filling complementing the exterior perfectly. The aam ras the modaks were served in added a burst of flavour to the dish!

Left: Chef Ranveer Brar speaking at the media meet for World On A Plate – 2018; Top Right and Top Bottom: The Burnt Miso & Chocolate Matcha Modaks presented by Chef Brar at the venue

Some of the best-known restaurants of Bangalore city set up stalls at the event, including Caperberry, Smally’s, Punjab Bistro, Sindh Kitchen, Nasi & Mee, Sodabottleopenerwala, The Whitefield Arms, Rajdhani and Siam Trading Co. The atmosphere at these stalls was charged, not unlike that at a fair.

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A few of the food stalls at World On A Plate – 2018, at VR Bengaluru

Many of these restaurants are places I have always wanted to try out. Every single one of these stalls had some really lovely food on offer, and I had a tough time trying to figure out what to taste and what not.

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The Sodabottleopenerwala stall at World On A Plate – 2018, at VR Bengaluru

Patisseries like Smoor, Aubree and Lavonne: Academy Of Baking Science & Pastry Arts offered some of their beautiful creations for sale at World On A Plate – 2018. I had a gala time walking through these stalls, checking out this and that, taking pictures.

Some gorgeous sugary confections on sale at the Aubree stall, at World On A Plate – 2018

I abstained from treating myself to a dessert, but was still on a high by the time I had finished ooh-ing and aah-ing over all of those delightful confections, merely by looking at them! 🙂

Top left: Melting Apple, a very interesting-looking dessert from Smoor; Bottom left: Cake pops from Lavonne; Top right and bottom right: Special desserts created for World On A Plate – 2018

I love events like this because they help me discover unique food products and ingredients. World On A Plate – 2018 was no exception. Soya-based vegetarian meat by Good Dot and beautiful, beautiful, organically grown cherries sourced from Jammu by Healthy Buddha were my cherished discoveries at the event.

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Left: Vegetarian Meat by GoodDot, on display at World On A Plate – 2018; Top right: Vegetarian Meat Chilli Chicken; Bottom Right: Vegetarian Keema

I loved the Vegetarian Meat Chilli Chicken and Vegetarian Keema that I sampled at the GoodDot stall and, now, I can’t wait to cook with these products in my kitchen!

The cherries from Healthy Buddha were so fresh and lovely, they disappeared within minutes of my bringing them home. Now, I’m all eager to get my hands on more of their gorgeous produce!

Left: A sweet decorative piece at World On A Plate – 2018; Top right: Green burgers at Smally’s; Bottom right: The gorgeous cherries that I picked up at the Healthy Buddha stall

Overall, it was such a beautiful experience for me, being a wee li’l part of World On A Plate – 2018. I wish I could have done more, explored more, tasted more, learnt more, but I am glad I got to do at least this. Well, next time…!

I hope you were part of the event this year, too!

Were you at World On A Plate – 2018, too? How was your experience there?