Sri Shankarnarayana Refreshments

10, 12th Cross,
JP Nagar 2nd Phase ,
Bangalore.
Phone : 080 42456060

Food: 3/5
Ambience: 1.5/5
Self service
Meal for 2: Rs 50-75

We heard of this very well-kept-secret of a brekkie joint only recently, though it has been around for the past 18 years or so. Methinks its one of the perils of a small establishment which does not rely on accolades of idli/dosa-kaapi contests, content with only word of mouth publicity.
So we hunted down this place on a hungry Sunday. Yes, actually hunted it down - it's in an obscure street in the belly of JP Nagar - and to avoid going round in circles like we did, here is a 3 step plan:
1] Go to Rangashankara
2] Ask for directions to Ambarish's house (you don't know Ambarish? the red-eyed-'rebal'-star?)


3] Once you are done trying to peek into his compound, ask any passerby for SN Refreshments (or bhattru's votlu - as known in those parts) and there you are!


Ramachandra Bhat and staff

And what did we find here? One of the best idli-vada combos this side of town, swimming in a puddle of lipsmacking, spicy coconut chutney. Crispy, perfectly done vada and sambar. Hot masala dosas straight off the griddle, giving out sibilant sizzles. Pongal, khara bath and all other tiffan items too. Strong coffee to down it all with. And if you can manage to stuff yourself some more, don't leave without giving the kesaribath a try. One spoonful of saffron sweetness is enough to make you weep with joy...ok maybe I'm getting a bit dramatic here....but you get the drift, dontcha?


Fluffy idlis with the best vadas in town


Nutty coffee



The pièce de résistance

And if you are left licking your lips throughout the day, did I mention that bhattru's place is open in the evenings too? ( 7am to 1pm and 3.30pm to 7.30pm on weekdays, 7am to 1am on Sundays) Mast majaa maadi!
P.S - You still don't know who Ambarish is? Seriously??

Did you know................
........................that the bath (or bhaat or baath) in "kesaribath" means "steamed rice" in Marathi? Though popular versions of this dessert use rava or semolina, the rice preparation is similar to "sakkare pongal" minus the dal.
.......................that the good old vada has a hole in the middle for even cooking? Since the batter is thick, the hole allows the vada to be cooked from the inside as well.

Hello World

We are back (in case you thought we had fallen off the face the earth). Life here got busy the past few months and a lot of things went on the backburner, this blog being one of them. In the meantime, we have visited new restaurants, discovered yummy recipes, tried new cuisines and rediscovered old ones. Result: thickening waistlines and a few hundred pending posts.
We hope you missed us. (Please say yes)
And now that we know you did :) we hope to be more regular in our blog updates.
Thanks for staying around!

Edited to add: Don't forget to take the quiz on the right.

Cheers!

Our blog was featured in the Bangalore supplement of Deccan Chronicle on the 21st of October 2008! Yaaaaaaay!!!!


Click here to read the article

Needless to say, we are mighty thrilled about it..because all along, we thought we had like three readers...What with our long spells of absence and chronic laziness we did not expect anyone would even notice this blip of a blog in the big, vast blogosphere. But hey, we are glad someone thought it was worth a mention, albeit three sentences spanning twelve lines - but what precious, precious twelve lines of newsprint!
And now, time to bring out the tissues. Thanks a million to you- our readers. If not for you, we wouldn't be motivated enough to write about our wonderful experiences. Thanks for the comments, suggestions and feedback. And for the ones who haven't given any, please delurk! We would love to hear from you.
We would like to thank our family and friends for their overwhelming support...errr...doesn't matter that most of them didn't even know about the blog till we showed them the article...and we aren't even going to mention the ones who said...'Blog- aa? Andre?*' (Aaaargh!!!)
And who can forget my well known aversion to anything that starts with 'cook' and ends with 'ing' as well as Balaji's insatiable appetite for food (sorry hon...couldn't resist that dig...teeeheeheee!)If not for those, we would not have ventured into uncharted territories in Bangalore and beyond, sampling culinary delicacies and disasters, to regale you with our adventures.
OK. As you can see I am super excited which is why I am getting absurdly wordy....which in turn is why...tadaaaaa....I wrote two posts today! Leaving you to catch up on the post below and thanks once again! Muah!
Psssst...there's a surprise give away coming up this month so hang in there!

* Andre? - Kannada expression for 'Means what?' accompanied by a blank look.

Gourmet Bazaar at The Olive Beach

16, Wood Street,
Ashok Nagar,
Bangalore - 560025.
Phone : 41128400, 9945565483
Website : http://www.olivebarandkitchen.com/

Gourmands in Bangalore must by now, be well aware of The Olive Beach, an award winning restaurant cocooned in white washed walls keeping with the Mediterranean theme of the cuisine. Since much has been written already in every possible food review worth its salt, extolling the virtues of its thin crust pizza or the crunchiness of their marinated pear salad, we will not bore you with more of the same!





But we thought we must, absolutely must, make a mention of their gourmet bazaar, a fun concept that started around a year ago and takes place on the third Saturday of every month. This is when you can find tables groaning under the weight of a delectable selection of chocolates, cheeses, jams, pestos, pickles, oils.....in a rustic European market like setting with wooden boards, checkered table cloths and picnic baskets. The perfect (though pricey) opportunity to furnish your kitchen larder with exotic condiments while munching on some freshly baked goodies.
We stocked up on chunks of toasted almond chocolate, sinful walnut brownies and flavorful Greek feta cheese. We loved the slices of ham pisaladiere (no, I don't know how to pronounce that but its nothing but pizza!) and the chocolate croissants that we had while browsing through the stalls. Not to forget the rosemary and sea salt focaccia - the words alone make my mouth water. It paired wonderfully with bacon at breakfast the next day and tasted deliciously.... delicious on its own or with olive oil mopped up. There was also the awesomest collection of meats available - salty, smoked, cured, dried - good enough to take back home for hearty breakfasts or a quick sandwich.




Freshly baked comfort


Olives - rightly known as 'gift from the gods'

Coonawara wines had a wine sampling counter in the bazaar the day we had dropped by. And who can say no to free wine! Tea tasting sessions, cooking demos, fun kitchen accessories, home made jams and preserves, seasonal produce are other treats you can expect to find in this market.




Hic!

The happy bonhomie in this colorful bazaar is hard to miss. With all things culinary under one roof, the gourmet bazaar makes for a memorable gastro-shopping experience.

Did you know....................
........................that Olive Beach is co-owned by Sagarika, sister of the popular Indian singer Shaan?
.......................that the word 'gourmet' is from the French term for a wine broker employed by a wine dealer?

Hae Kum Gang

20, Paul Castle,
Castle Street, Near Brigade Towers,
Ashoknagar, Bangalore - 5600025.
Phone : 41127730, 41127732
email : haekumgang@hotmail.com

Food: 3.25/5
Service: 3/5
Ambience: 2.5/5
Meal for 2: Rs 700

The food scene in Bangalore never ceases to amaze us. Where else would you find great Korean food, prepared true to its roots, miles away from its land of origin? Hae Kum Gang (named after a river in Korea), on Castle Street, pleasantly surprised us with the lovely cuisine of far away Korea.
Perched on the second level of a drab office building, one would not believe that this restaurant houses a cheerful and homely atmosphere - spilling over with Koreans, busy catching up with each other and with their ghar ka khana! A boisterous group of Korean students occupied the table next to ours and their spirit was infectious. Artefacts from and about Korea filled the simple and well lit dining area.



Crowded!


The staff was courteous and prompt though they hardly spoke any English (definitely room for improvement here). It was getting a bit difficult conversing with them which was when the owner, Mr Chi Jung Sik stepped in and was more than helpful with his suggestions.
Since we were totally clueless about Korean cuisine, he suggested the meal sets (with choices of chicken, seafood, beef, pork and vegetarian) which had a bit of everything that is part of a traditional Korean meal, something like our thalis.



Looks like Greek and Latin? - its actually Korean!


The chicken chulpan gui set had juicy chicken gui (grilled meat in Korean) presented on a sizzling plate (chulpan). And we really enjoyed slurping the outrageously tasty seafood broth that was part of the hemul jeon gol set (hemul means seafood). Rich and aromatic, with succulent pieces of fish, prawn, mussels, squid, shrimp and even crab - this broth alone can make for a wholesome meal even without the accompaniments.



Chicken chulpan gui set



Slurpy broth

Speaking of accompaniments, or banchan as they are known in Korea, the sets were served alongside spinach, sweetened baby potatoes, tofu, batter fried brinjal, vegetable soup and rice - all unlimited. Two kinds of kimchi (Chinese cabbage and radish) complete the meal. We heard that the kimchi is prepared fresh everyday and is also sold by the kilo.
Kimchi, a Korean staple made of fermented vegetables and spices, is traditionally eaten with rice and banchan. Spicy and tangy (sweeter variations are also found in certain regions of Korea) , it is probably Korea's best known food. In fact, the Koreans are so passionate about this food item that in 1986, a museum was established in Seoul to inform and educate the world about it!Thousands of foreigners were introduced to it for the first time during the Summer Olympics in Seoul in 1988!
Bulgogi is another popular meat dish in Korea made from marinated and barbecued beef. We had to give it a miss because we were stuffed (after all the broth and kimchi we gulped down!) but we are sure it is delicious.
We felt the dessert section was woefully inadequate considering that the rest of the menu was full of great choices. Ice creams in different flavours and a fruit dish with seasonal fruits in sugar syrup was all that was on offer.
Strictly for the adventurous foodie, this is the kind of place in Bangalore which will wake up your tastebuds. Jal meokkesseumnida (Bon Appetit) !

Did you know....................
........................that when taking photographs, South Koreans often use the word 'kimchi' in the same way as English speakers say 'cheese'?
........................that unlike the Chinese version, Korean chopsticks are medium length stainless steel rods that taper to a square blunted end, traditionally made of brass or silver? Koreans use a spoon for their rice and soup, and chopsticks for most other things at the table.
.......................that a segment of the population in Korea consume dog meat during the summer since it is believed to keep the body cool? Since 1984, selling dog meat has been illegal in South Korea. Dog meat manufacturing and processing are not allowed, but the order is sometimes ignored. And relax, Hae Kum Gang DOES NOT serve dog meat.

The Eastern Trail

Chronicling our adventures with food during our travels in Kolkata, Darjeeling and Gangtok.

We made this trip quite sometime back but all intentions to blog about it were overcome by sheer laziness. I recently dug up the copious amount of food related notes made during the trip which brought back memories of guilt flavoured sweets, kulhad tea by the roadside and puchkas by the park. Here goes!
A meal for two at most of the places mentioned will cost you around or less than Rs 300 except for the ones marked with * which can set you back by Rs 400-600 for a meal for two. Places marked with ^ are on the pricier side (Rs 700-Rs 1000) for a meal for two.



Kolkata: Anyone travelling to Kolkata is sure to have heard of Flurys- a legendary tearoom founded in 1927 by the Flurys couple. This establishment located on the posh Park Street, is now synonymous with an unhurried cup of tea accompanied by one of their gorgeous looking pastries or filling sandwiches. Remember to grab a box of their chocolates for a friend -they are delicious!
Park Street also houses Sourav Ganguly's eponymous restaurant. It looked like a regular unimaginative 24 hour coffee shop from the outside but was filled with his cricket memorabilia and knick knacks. We didn't try anything here but it should figure on your list of places to visit if you are Dada's fan.

Swiss open sandwich at Flurys

For the sweet tooth; Flurys



Sourav's

The ubiquitous India Coffee House, has several branches in the city, the most famous being the one at Bankim Chatterjee Street, opposite to the Presidency College, popularly known as "College Street Coffee House". This branch is a regular hang out for students, old timers and 'jahaan artist log coffee peete hai' ('where the artist types drink coffee' -to quote someone who gave us directions to the place!). The coffee here is nothing to write home about but a visit here is a must to experience the air thick with political discussions, the rendezvous of versatile minds and informal discourses on art.

Artist log at India Coffee House

Bhojohori Manna*, named after a mythical chef made immortal in a famous Bengali song by Manna Dey, is a chain of restaurants (check link for locations) conceptualised by a bunch of notable Bengalis (film director Gautam Ghose being one of them) who wanted to preserve and perpetuate the traditional delicacies of their land. Bengali cuisine is centered around fish and the Bhetki Rongpuri special, a flaky white fish crumb fried in Bengali marinade, and the meaty Ilish in mustard sauce, redolent of the sharp pungency of mustard are worth a try. We enjoyed eating the Jumbo Spicy crab as well, though it was a bit messy- trying to pry it open with our bare hands! Pomfret Paturi consisting of a succulent slab of the fish infused with mustard and coriander flavours, wrapped in a banana leaf (paturi) and steamed is excellent.

Bhetki Rongpuri special

Pungent Ilish in mustard


Spicy (and messy!) jumbo crab

For some mouth watering puchkas (golguppas or panipuri as we know it) that Kolkata is famous for, head to Vivekananda Park in Southern Avenue in the evenings. The footpath is crowded with chaat sellers and tea stalls but the person to look out for is Deepak Shaw - a renowned (you can see newspaper clippings about him displayed around his cart!) puchkaseller whose tangy puchkas have won awards for being the best in town. He claims to specialise in puchkas with chicken filling as well for which you need to give him a day's notice :)

And the winner is......Deepak Shaw!

Aaheli, the Indian restaurant at The Peerless Inn^, Dharmatala serves a Bengali vegetarian thali which is a gastronomic delight. The gulab jamoon especially is rich and mouth-watering!

Thali at Aaheli, Peerless Inn

Kewpies*, located on the quiet side of Elgin road, is a homely restaurant where the Bengali thalis (non - veg and veg) are popular. It has often been voted as the best Bengali restaurant in Kolkata and the food is served on the traditional Matir Thala (earthenware) here.

Kewpie's

Like any bustling city, Kolkata is dotted with multi cuisine restaurants and Kwality Restaurant, on Park Street and Gariahat Road is one such joint popular with the family crowd, dishing out some decent Indian-Tandoor-Chinese staples.
Kolkata has a strong Chinese community of immigrants and their descendants, who emigrated during the late 18th century to work at the Calcutta port and later during the Sino Indian war of 1962, most of whom live in Chinatown in the northern part of Kolkata, the only Indian city to have one. Therefore it is not surprising that some of the most authentic Chinese grub we have had so far was at the bazaar near Poddar Court, Kolkata. The vacant lot near Poddar Court is transformed into a bustling vegetable and poultry market in the mornings. If you manage to visit early enough (around 6-30...7am), amidst all the chaos, you can feast on filling Chinese breakfast of fish ball soup, dumplings, steaming pau (Chinese bun) stuffed with pork, sausages, fish wafers and much more - all prepared fresh each morning by the Chinese residents from this locality in their own kitchens. The goodies are so popular that they disappear in a couple of hours - happliy devoured by the shoppers around. While we were here, we also stocked up on chopsticks, Chinese five spice powder and chilli sauce from a quaint shop run by a Chinese lady.

Chow time!

Fish ball soup

Dumplings



Yes..she is using an abacus!

The famous kachoris at Tasty Corner, Mandeville Gardens are a revelation for anyone used to the crusty version available back home. The kachoris in Kolkata are soft like puris, stuffed with potatoes, green peas and lentils and taste fab!
Wild horses and New Year resolutions can't keep us away from desserts and anyway, a trip to Kolkata is incomplete without gorging on delectable sweets, right? Balaji discovered the best mishti doi (sweetened yogurt) in Mithai,Gariahat Road and Syed Amir Ali Avenue. Spongy rasgullas floating in sugary goodness, soft luscious rasmalais in creamy sweetened milk, milky sandesh are other Bengali sweets that are available here as well as in the KC Das outlets all over the city.

Mithai - check out the Misthi doi here!

Roshogullas from KC Das

Try the Azad Hind Dhaba in Ballygunge for yummy masala chai in cute little kulhads (clay tumblers). This dhaba seemed to be a popular joint milling with customers, some being served at the tables and many in their cars! Tea stalls are scattered all across Kolkata and sipping on refreshing chai from matkas by the roadside is an experience to be savoured in the original tea capital of India.

Refreshing!

Darjeeling: Steamy cuppas of Darjeeling tea, the champagne of teas, at the Kurseong Tourist Lodge on the way to misty Darjeeling was a perfect way to start our holiday in the hills. The view from the lodge is breathtaking and the tea, with steam rising slowly onto our faces was right for the nip in the air.

No trip to Darjeeling is complete without a visit to Nathmull's, the best tea shop here. Started by a Rajasthani trader, this establishment is now split between two brothers, both of whom are selling tea under the same name. So you have a one room outlet on Laden La road, crammed from floor to ceiling with tins of tea and another trendier tea boutique in the Rink Mall, selling packets of tea leaves, pretty tea sets and other accessories as well as serving freshly brewed cups of tea. The staff in both places gladly walked us through the various kinds of teas and their virtues and also enlightened us on the correct method of brewing the perfect cuppa. We picked up some packets of first flush to take back with us. First flush is the most prized variety of Darjeeling tea and is harvested in March after the rains in spring. It is light in color and aroma and mildly astringent to taste. Initially apprehensive of how it would taste back home, we must say we were happy with the results!

Nathmull's tea cosy, Rink Mall

A bud and two leaves - that's how tea is picked

Due to the influx of foreign tourists in this hill town, there is no dearth of places serving English breakfasts and continental fare. The charming Glenary's on Nehru Road is a popular eatery where we had some of the best croissants this side of the world. Buttery and flaky, I fell in love with it when I had it with strawberry jam!

Glenary's

Proximity to the north eastern border of India also means an abundance of Chinese and Tibetan restaurants in Darjeeling. Dekevas, Gandhi Road, a Tibetan restaurant that is part of Hotel Dekeling was where we had our first taste of Tibetan fare. Soups made from noodles (called gyathug in Chinese and thugpa in Tibetan) in various shapes - thenthug (flat noodles) and sogthug (shaped like macaroni) being some of them - seemed to be popular as well as filling. The shabalay is a meat stuffed griddle bread and is also an intrinsic part of a Tibetan meal. We tried the notorious yak butter tea, which is an acquired taste (its salty!). The various momos are a good choice if you are a non-adventurous foodie.

Gangtok: This friendly hill station is bustling with tourists but has a meagre choice of good restaurants. Masala on MG Road is an option for some not-so-bad vegetarian multicuisine. They have hookahs in various flavours on offer as well.
Roll House, tucked under a stairway between the market and MG Road, is packed with tourists and locals all waiting to have the tasty rolls available here. The egg rolls particularly are a must have.
Sikkim produces 80% of India's large cardamom (badi/moti elaichi). The Indian Cardamom Regional Research Station for large cardamom is also located in Gangtok. We picked up some of this aromatic spice from the main market in Gangtok to take back with us.
A visit to the laal bazaar is also a must for the local produce sold by farmers - soya beans, corn, yak cheese, dried fish, yeast for making chhaang - a local liquour. We bought some interesting wooden cutlery here - bamboo straws typically usd to drink chhaang, wooden spatulas, chopsticks and cute butter knives.
The cuisine of the east, not being overtly spicy, would suit any palate. Availability of fresh fish and a blend of various cultures, thanks to sharing of borders with Nepal, Tibet and Bangladesh has resulted in a delightful variety when it comes to food. Wholesome and filling, it is a cuisine that has been adapted to providing energy on the arduous terrains. Not to forget the cups of comforting chai, the warmth matched only by the friendly faces in the mountains!

Did you know...............
........................that cardamom belongs to the ginger family Zingiberaceae?

.......................that it is widely believed that in 1868, Nobin Chandra Das, father of K.C Das (founder of the eponymous sweet shop) modified the original recipe for rasgulla to extend the shelf life of the highly perishable sweet and make it marketable?

.....................that only tea that has been cultivated, grown and produced in the 87 registered tea gardens of the District of Darjeeling and, when brewed, has a distinctive, naturally occurring aroma and taste with light tea liquour and the infused leaf of which has a distinctive fragrance can be called as Darjeeling tea? Darjeeling tea is regarded as a Geographical Indicator (GI). Any tea grown in any other region from the same sort of tea plants cannot be called Darjeeling tea.

Wild Spice

#1, Cariappa Bhavan,
Field Marshal Cariappa Road (Residency Road),
Bangalore - 560025.
Phone : 9880381009

Food: 2.5/5
Service: 2/5
Ambience: 2/5
Meal for 2: Rs 250

We stumbled upon this hole-in-the-wall restaurant one late evening while looking for some grub after a movie. Easy to miss, it is located in the basement of the Cariappa Bhavan - opposite to Good Shepherd Convent and St. Joseph's College of Business Administration - a short walk from Brigade Road. It looks dingy on the inside, especially at night with dim yellow lights (that's why the 'shady' pics:) ) and a tiny, blaring TV perched close to the ceiling. Don't let that deter you from experiencing some delightful Coorgi fare available in the city.

The kadambattus are well worth a try. Listed as hot, snowy balls on the menu, this staple from Kodava cuisine is nothing but steamed dumplings made from rice. They could have done with a pinch of salt but I guess its only because we weren't used to the taste of it. However, you can't go wrong with the pandi (pork) curry as an accompaniment. The distinct black colour of the curry comes from the homeground roast spices used. Beware! It is quite spicy and it took several cold drinks to get over it!

Hot stuff!

The rice rottis and chicken pepper fry make for a good meal as well. The rottis are soft and very filling and the chicken, cooked in Coorgi style was fiery; lest you forget that the "Land of the Brave" is also the land of spice - what with an abundance of pepper grown in the verdant valley!

We heard that the pumpkin fry and ghee rice are other Coorgi delicacies and that Wild Spice serves a mean version of them but sadly, we were too stuffed with copious amounts of rottis and kadambattus to try anything else.

We would recommend this place to anyone who is looking for traditional and reasonably priced Coorgi food in Bangalore.

PS - Did we mention the amusing quotes printed on the menu, some of them attributed to Confucius? Sample this...'A family that dines together, grows sideways together'! Another smart one - 'For a healthy life, choose your restaurant like you would choose your spouse'. Deep, eh?

Did you know..........
...............................that the Coorg wedding is perhaps the only Hindu wedding where alcohol and meat are served? No wedding in Coorg is complete without kadambattu, pandi curry, koli (chicken) curry to name a few.