Bangalore Bites - Part 2

An old friend and a Korean dinner 

Meeting Priscy in Bangalore brought back fond memories of the many, many years i have known her which dates right back to school until now. Although much has changed in our lives,nothing has changed between us. It was great to catch up over Korean food at Soo Ra Sang at Airport Road in Bangalore.

She chose the place because both of us wanted to try Korean food, me not owing to the sudden emergence of Korean pop culture in our parts or all over the world for that matter; her reasons are another matter altogether. She's a huge fan, i find out, of all things Korean ( read films, TV series, movie stars, even music, food - in that order)

 

View from the top

She chose this place due to its online reviews and a wise choice it was because we loved the food although we were a little apprehensive while riding the elevator to the rooftop where the restaurant is, which read ' don't open lift till land fully ' among other signs. We did not, of course.

Soo ra sang is small and family run and it looked to me almost like a pop up restaurant with decor and furniture that is quite simple, minimal and not too over the top. It could have been a hole in the wall but those are truly the best kind of places with the best kind of food, isn't it?

 and then some

Service is fast and friendly except for the Dragon Lady who did not let us click photographs of the place but was very gracious with the food. I hope she does not read this review. 

She did give us her best table which according to her, is their family table.

Our food was served with Oksusu Cha which is an authentic roasted corn drink. It tasted nice and reminded us of satua. Next came the Soju, a potent Korean drink which looked like Saki to me , and then the many, many accompaniments and side dishes which i can't remember the names of because the soju had already done its duty by me. But they were all delicious and exactly how i like my food to be - light, delicate and fresh.

The kimchi gets a special mention because it was quite tasty and extra points to the attendant for coming over to the table and personally shredding it for us.

   a shot of sparkling soju...

For the main course we had Kim Bob, Beef stir fry, Pork red stir fry and Dol Sot Bidimbap.

Kim Bob is like a vegetarian sushi filled with rice and veggies wrapped in nori and dol sot bidimbap is a stone pot rice served warm topped with vegetables and a chilli pepper paste, served with a fried egg.

 kimchi being administered at our table

 we hastily make a go for it

 pork red chilli stir fry

 kim bob - rice and veggies wrapped in nori

 bidimbap - stone pot rice

 beef, pork and accompaniments

priscy risks the dragon lady's wrath to pose for a picture for me so that i can give you guys a glimpse of the restaurant!!

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Bangalore - First Bite

What does a foodie do when she visits the Garden City after 18 solid years? Of course, heads for the first restaurant that serves up local, authentic fare! No rocket science that...:)

Friends took me to one of the outlets of the famous restaurant chains Nagarjuna, which serves up the best in Andhra cuisine, blending ancient recipes with contemporary flair. I was not disappointed. The food was simple and subtle and the condiments like the gunpowder, fried red chilies, pickled pastes lent the meal just the right amount of spice that one needs in a meal. We all had the thali on plantain leaves and ate with our hands. Must say they make a mean daal! 

Nagarjuna was founded by Nalagatla Krishna Reddy in 1984 who was from Andhra Pradesh.

N Mohan Reddy ( CEO, Nagarjuna Hotels) now successfully runs the chain learning the ropes from his father who was the sole inspiration that pushed him to embark on his culinary journey.

People flock to Nagarjuna because they never falter in the quality of food that they produce and also for the  the consistency in taste and texture which never changes especially for staples like their daal and biryani. The reason being that the chefs function from a centralized kitchen with a set recipe that supplies to all the outlets in Bangalore.

The fiery Andhra cuisine mostly uses coconut, tamarind and chilies as staple ingredients in its    preparations.The chefs, some of them who have been with them for many years, use the slow cooking method to prepare the dishes in addition to individual spicing. 

Besides Andhra food, they also have North Indian Grills, Seafood and Vegetarian meals on their menu.

They have three outlets in Bangalore - on Residency Road, Indiranagar and Koramangla. You can step into any of them to taste the best of Andhra. Give them a try and come back a satisfied customer.

Find out more from their website:

http://www.nagarjunarestaurants.com/index.html

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Farm Fresh

Spent a weekend at our farm when my brother was visiting last month and i made an impromptu ravioli with potatoes, bacon and baby spinach from the kitchen garden.Served it with a classic burnt butter sauce.

Needless to say, it was lip smacking good. and yes, i don't know modesty...what is that? :)

I made my own pasta sheets. You can find the recipe anywhere on the internet.

 Filling:
2 tspn olive oil
2 onions, finely chopped

2 potatoes mashed

finely chopped bacon bits
¾ cup finely grated fresh cheese
2 tspn finely grated lemon rind
Pinch freshly grated nutmeg
freshly ground salt and black peppercorns, to taste

To serve:
20g butter

soy granules

sprinkling of baby spinach

Method:

Roll your pasta dough out and cut round sheets off it with a cookie cutter or in this case with a steel bowl/ batuka! 

Mix the filling together and place a spoonful each on the cut round sheets. 

Moisten the edges of the the remaining round sheets and place them on the mounds, firmly pressing the edges as you go.

Cook ravioli for 3-4 minutes in boiling water until just tender. Drain with a slotted spoon and place into warmed serving bowls.

Quickly heat the butter swirling the butter for about 1 minute only over a medium high heat until very foamy and a slightly golden nutty color (do not burn), add the spinach and soy granules, stir and quickly remove from heat.

Drizzle over the ravioli and serve.

You can grate more cheese over it if you want.

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