December Edition

Foreword

Dear Friends,

In this edition of our newsletter we are introducing a new section called Restaurant Review. This is done by our internal team members. We hope you appreciate our efforts in brining new additions to our newsletter.

We take this opportunity to wish all our readers a Merry XMAS & A VERY HAPPY NEW YEAR!!

Happenings in the Industry around the world

Cook It Raw!

Chef René Redzepi and other celebrity chefs were invited to the Cook it Raw! Event – a culinary gathering of 11 top chefs of the world to take place at Restaurant Noma on Sunday 24th November, 2009.

The setup was inspired by the COP15 – United Nations Climate Change Conference this coming December and it was organized by Alessandro Porcelli of Nordic Gourmet Tour, in collaboration with René Redzepi, Andrea Petrini of Omnivore, L’Express (France) and the Danish Ministry of Business and Economic Affairs.

The theme for the cooking was rawness as a culinary technique and a meditation on nature, rawness as an interpretation, a legacy of something lost that needs to be regained, resuscitated and purified. Creativity beyond technology – Cook it raw, cook it clean!

 

Restaurant Review

Café Thulp! By Team M CORP

#54,1st Main Road, Koramangala 1st Block

•
 The concept is good.
•
 The menu is good, very short though. Very little choice for vegetarians. This is not fair in our kind of society where vegetarians form a big chunk.
•
 The quality of food is fair, definitely not the WOW factor.
•
 The service was far left to be desired.
•
 The pricing was right, we thought, but for the quality it could have been at least 10% less.
•
 The ambience was nice, very vibrant.
•
 Interiors were very colorful, gives the feel of a lively place.
•
 Since they probably have a central kitchen to cater to their other ventures, their costs would be at reasonable levels, which could be used to advantage by reducing the prices and luring larger numbers.
•
 The kitchen seemed to have issues when the restaurant gets full. Orders were not coming out in the flow that is required for a busy place like this.
•
 Overall - a nice place to hangout

 

Overall Rating:

Food – 7/10

Décor – 6/10

Service – 6/10

Value for money – 8/10
Healthy Bites

Eat Healthy in Winter

• Some spices like pepper, ginger and garlic are believed to give warmth during winter.
• Stay hydrated.  Apart from warm water, warm soups can be taken during meals or during snack time.
• Though alcohol can give warmth, don’t go overboard with it.  If you must drink alcohol, take it in small quantities occasionally.  Don’t use alcohol as a stress-buster or to forget your worries.
• Stay away from fried foods and rich desserts.   Naturopathy believes that sugar depletes the body immunity.
• According to Ayurveda, health-building foods include those that are fresh, organic, easy to digest and wholesome.
• Exercise is important.  It not only burns calories but also keeps you warm and uplifts your mood.  You need extra exercise if you have indulged in those tempting, hot & high-fat comfort foods!!
   

Sheela Krishnaswamy
Director - Wellness, ChiHealth
  New Restaurants in Bangalore
 

Rolls United!

15, 1st main road, 1st block, Koramangala, 41314847, 9900215510

Oye Amristar – The Second

No 64, 6th block, 5th cross, next to Canara Bank, Koramangala
  Events
 

The Sri Lankan Experience @ The Sports Bar on the Church Street from December 9th onwards – all day dinning

Jambalaya Creole Food festival @ the Taj Residency from December 11th onwards.
 
“Stir The Pot”
Kozhi Varutha Curry

Ingredients

Medium chicken (cut into small pieces) - 1
Coconut oil  or normal cooking oil - 1/4 cup
Small onions (sliced small) - 250 gms
Garlic (sliced small) - 15 cloves
Ginger (sliced small) - 2 pieces
Green chillies (sliced lengthwise from the middle into two) - 2 pieces
Coriander powder - 2 tblsp.
Chilli powder - 2 tblsp.
Turmeric powder - 3/4 tsp.
Garam masala - 1 tblsp.
Thick Coconut milk - 1 cup 
Thin coconut milk - 2 cups
Fried and ground cumin - 1/2 tsp.
Few curry leaves

Preparation

  1. Fry the ginger and garlic slices in hot oil.
  2. Add the sliced onions and green chillies and saute until the onions are lightly browned.
  3. Add turmeric powder, chilli powder, coriander powder and saute until the raw smell disappears.
  4. Add chicken pieces to this masala, mix and fry further.
  5. Add garam masala, ground cumin and salt and fry further.
  6. When the masala has mixed with the chicken properly and the oil starts to separate t add the thin coconut milk.
  7. Let the chicken cook in this coconut milk.
  8. When the gravy starts thickening add coconut 1st milk and mix.
  9. Add some curry leaves and cover the vessel. Switch off the stove  Serve hot with Rice or Parotta or any Indian Bread
 
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