New Menu @ Kebabs & Kurries - ITC Hotels Gardenia, Bengaluru

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Pic Credit: ITC Gardenia

ITC Hotels, in my opinion has given us 2 of the finest restaurants in the form of ‘Dum Pukht’ and ‘Bukhara’. One introduces the dum pukht style of cooking from the region of Awadh and the other serves the royal repast of the North-West Frontier. They have a legacy of their own and have been serving up an enriching experience time and again. With the legacy comes traditions based on which food from one restaurant will not be served in another. While we speak of this, I have to make a mention that I was recently invited to ITC Hotel Gardenia to try out a menu that had some classics and some new introductions to the menu Kebabs & Kurries a very elegant restaurant nestled within the luxury property.

One look at the classics and my question was, "What is the difference between the classics here and the ones at Dum Pukht and Bukhara?" The immediate response was, “'Kebabs & Kurries’ caters to the best of both worlds and not just this; it also has some dishes which are legendary on its own.” The response was clear and convincing. I now looked forward not just to the new introductions but also some of the existing items from the menu I have always loved. It was a table of non-vegetarians and so that we could do justice to our vegetarian friends and readers, we requested for a few vegetarian dishes to be served in smaller portion so that we could give them a try as well.

We started sipping on our welcome drink and in a short while food started flowing in with the non-vegetarians starters making its way. ‘Gilawat ke Kebab’; a finely mince lamb kebab rich in flavor of cloves and cinnamon was served around and the aroma clearly set the tone for the goodness that was in store for the rest of the afternoon. This kebab was a fine melt in mouth preparation with the flavors of the lamb and spices well married. Ignore the folk and knife on this one because you don’t even need teeth to enjoy this dish. 

‘Murgh Kali Mirch’ Kebab is a signature dish at Kebab & Kurries. This one is a creamy chicken malai tikka spiked with freshly milled black peppercorn. If there is one dish that can set benchmark then it has got to be this juicy, succulent and delicious chicken dish. To say the list, eating this was a delightful experience. ‘Jhinga Ajwaini’ was jumbo prawns marinated in an “ajwain” flavored mixture of yoghurt and other spices skewered and roasted over charcoal fire. Like any other experience at ITC Hotels, the prawns were perfectly cooked made for a delectable eat. I was in awe of the chicken and the prawn dish and wished to ask for more but resisted for there was still a long way to go that afternoon. And guess what? It was the right thing to do.

What arrived next, blew our minds to the extent that the whole table was at awestruck for a moment and then the next moment was this exchange of appreciation for this vegetarian dish called ‘Lagbeer’. This was the vegetarian version of the ‘Gilawat ke Kebab’ pan grilled with butter for a crispy outer crust and made with fresh beetroot stuffed with a mixture of green chilies, mint, cashew and cheese flavored with cardamom. Still mid-way through our lunch, this dish was a declared winner on my mind for this afternoon. You’ve got to eat it to know what I’m trying to rave about. Another vegetarian dish that we were really impressed with was ‘Nadru Ki Chaamp’; crispy golden fried cake of minced lotus stem enhanced with flavors of onion, green chilies, pounded coriander seeds and red chilies.

Moving on to the mains, were the Kurries both vegetarian and non-vegetarian which were served in the company of assorted Indian breads of which I really enjoyed the warqi paratha and the khamiri naan. Most of the dishes followed in quick succession which included ‘Mahi Qaliya’ seer fish in a rich gravy of fish stock, soured with dry mango and enhanced with fenugreek seeds; ‘Nehari’ Succulent flavourful lamb preparation simmered overnight with green herbs and traditional spices, served with crisp onions, coriander, mint, green chillies; ‘Murgh Khushk Purdah’ in non-vegetarian and famed ‘Dal Bukhara’ among many of the vegetarian dishes. I really enjoyed the ‘Dal Bukhara’ which is a signature dish at ITC hotels and the ‘Mahi Qaliya’; but what really had me hooked on to from the mains was the Nehari. This was an Awadhi preparation and was packed with flavor and way different from the ones you normally are served at most restaurants which do it the old Delhi way. I’ll do a separate post on the ‘Nehari’. Stay Tuned.

This was followed by the Awadhi ‘Dum Pukht Gosht Biryani’ which comes served in a handi that is sealed before it is set on dum for cooking. The seal is usually broken at the table right before serving. The rice grains are well flavored and the biryani was fragrant and flavorful made with basmati rice and succulent lamb.

For dessert there was the ‘K&K Platter’ that comes plated with Kulfi, Shahi Tukda and Shaan-e-aam and also tried the 'Khubani Chenna'. I’m not high on desserts and usually enjoy a really small serving a bite into it to finish off a meal. Here’s a picture of the dessert platter and 'Khubani Chenna'

Indian portions are known to be sharing portions and a meal for two at Kebab & Kurries will cost an average of Rs. 3500 plus taxes and charges. 

My best bets from this menu new and classic are 'Lagbeer', Nadru Ki Chaamp', 'Daal Bukhara' (Classic) from the vegetarian menu and the 'Jhinga Ajwaini', 'Murg Kali Mirch' Kebab, 'Nehari' and the 'Mahi Qaliya' from the non-vegetarian menu. After all this, I had to meet the chef behind this culinary delight and here's a picture with the Sr. Master Chef himself who was visiting from ITC Maratha, Mumbai.

I'm signing off by saying, "Go give it a try to experience the elegance our Indian Culinary has to offer." This menu is available for both Lunch and dinner; all days of the week.

Will you come back and tell me what you loved?

Address: No. 1, Residency Road, Bengaluru - 560025

Phone Number: +91 80 2211 9898


Note: This visit to ITC Gardenia Hotel, Bengaluru was on invitation but the opinions expressed are solely mine and are absolutely unbiased nor influenced by the brand in any way.

POUSH: The Essence of Kashmiri Pandit Cuisine

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Every meal has only thought me and given me more insights into this wonderful cuisine and the culture associated with it. My assumption until very recent was that wazwan was synonymous with Kashmiri cuisine. Not true at all, and I'm so glad that doesn't hold good. Very recently, I was exposed to and learnt about the Kashmiri Pandit cuisine.

Are you thinking 'Vegetarian'? No way; then what's the difference?

Wazwan is a food feast associated with the Kashmiri muslims while Poush is the feast of Kashmiri Pandits. Kashmiri Pandits are also known as Kashmiri Brahmins. While brahmins in other parts of India do not consume meat, here Kashmiri Brahmins / Pandits enjoy their mutton, lamb and fish. This is just not sufficient to differentiate but let's move on.

With this community scattered and the cuisine and it's heritage in danger of passing into oblivion; it is a great initiative taken up by ITC Gardenia under the aegis of Kitchens of India to create an experience and spread the love for this exquisite cuisine 'POUSH - The essence of Kashmiri pandit cuisine'.

Spearheading this magnificent food festival from it's roots is master chef Suman Kaul who hails from the very land known as 'Paradise on Earth'. After having presented the finesse for her cuisine at ITC Rajputana; ITC Kakatiya, Hyderabad; ITC Mughal, Agra; ITC Grand Central, Mumbai and other ITC properties across the length and breadth of India; master chef Suman Kaul is here at ITC Gardenia's Cubbon Pavilion stirring a storm until the 16th of August.

The food festival started with a bang with Area General Manager Mr. Virender Razdan hosting a party to launch this treasured food festival. It was a lovely evening with spirits high both socially and from behind the bar. Appetizers mover around the hall as guests enjoyed sipping on their drinks, having food for company and an experience enhanced by the lovely Kashmiri and Sufi band.

As we began our evening, we knew we were in for a hearty and indulgent meal. Appetizers moved around the elegant Mysore Hall at ITC Gardenia as guests enjoyed conversation over some Kashmiri music, conversations and drinks.

In the mains, there were vegetarian classics like 'Nadru Yakhney' - Lotus stem simmered in a yogurt based gravy that was wonderfully flavored with Kashmiri spices; 'Aloev Chamman' - a cottage cheese / paneer delicacy; brought back memories of sharing tiffin box with a school friend who happened to be a Kashmiri. Subtle flavor is the key to making this dish a winner.

There was also 'Dum Aloo Kashmiri' - whole potatoes coated with a healthy dose of kashmiri chilies and cooked in mustard oil. I've heard it's impossible to complete a Kashmiri Pandit food spread without 'Haak'. 'Haak' are Kashmiri greens cooked in a broth that exudes aromatic flavors of the greens, cardamom and various other spices used in the making. Really light and perfectly whets the appetite for more that was on offer.

Moving on to the non-vegetarian section; there were primarily mutton, lamb and fish preparations and clearly not a trace of chicken or egg. This was intentional as chicken and egg are traditionally not the preferred meats in this cuisine. To sum up the experience; heavenly is a word that may just not do justice to the food dished out from the kitchen of master chef Suman Kaul at ITC Gardenia.

It will be disheartening or a sin to sum up the experience in a statement, so here's more about the non-vegetarian dishes:

I started with 'Mousch Aloev' - a dish where succulent lamb dumplings slow cooked over dum in a gravy that is silky in texture and rich in spices. The Kashmiri chili used in the preparation really brought out both the flavor and color. The minced lamb dumpling were perfectly seasoned and succulent; a result of the slow dum cooking.

'Mousch Aloev' was clearly declared my favourite but that does not mean other delicacies were not high up there. It's rare but each one of the dishes on offer were really high up there setting a benchmark on their own. My favourite was short lived. 'Tosch Gaade' was phenomenal and became my new favorite. Perfect tang in the curry coming from the use of tamarind and the fish was cooked to perfect tenderness in a gravy that was rich in spices and consistency.

'Naine Yakhney' involves the use of lamb meat in it's preparation. The yogurt based gravy is flavored with saffron, Kashmir spices, liberal amounts of Kashmiri chili powder, asafoetida and bay leaves among other ingredients.

As I relished the meal, I wondered how on earth a cuisine as diverse and rich as the Kashmiri Pandit cuisine could express flavors the way it did with out the use of onion and garlic in it. Surprised? I was  surprised too when master chef Suman Kaul brought this up saying, "Kashmiri Pandit food does not involve the use of onion and garlic."

Next one needs no introduction; it's Kashmiri, it's delicious; it's 'Rogan Josh'. Classic, ever favorite and down right delicious; mind you with out the use of onion and garlic. I won't say more about this.

There was the 'Yakhney Pulao' which was fragrant enough to mesmerise me and convince me that inhaling the fragrance alone for the rest of the evening was enough to feel content and satisfied. It's never that easy with me so I just dug into it and what a burst of flavors it was!

Desserts were simple stuff but really rich preperations. My pick was 'Modur Pulav' and 'Shufta'. Former being a sweet pulav laden with dry fruits and the latter was a preparation of dry fruits, honey and saffron. Both these desserts were polished off in no time and then followed by a piping hot cup of 'Kahwa' green tea with crushed nuts, strands of saffron and flavored with cinnamon, cardamom and more. There surely is no better way to end a Kashmiri meal than a cup of freshly made 'Kahwa'.

Bangalore seriously lacks a restaurant serving Kashmiri cuisine. Be it Kashmiri Wazwaan or Kashmiri Pandit cuisine, I'm in love with this cuisine that exudes a mesmerising fragrance in every dish it stands proud of. With just a day to go for this food festival, ITC Gardenia's The Cubbon Pavilion is 'THE' place to dine at for the true essence of the the Kashmiri Pandit cuisine that's curated by non other than their only Kashmiri chef 'Master Chef Suman Kaul'.

Address: No. 1, Residency Road, Bengaluru - 560025

Phone Number: +91 80 2211 9898

Bengali Food Festival @ Cubbon Pavilion, ITC Gardenia

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Not often does a hotel host a Bengali food festival; I ask why? It's a cuisine rich in history and tradition with flavors being diverse right from subtle to fiery. Essentially a culmination of 5 spices (called 'Panchphoron') - mustard, fenugreek seeds, cumin seeds, aniseed and black  cumin seeds the food was as authentic and homely as it can get.

Like every other festival at Cubbon Pavilion, the Indian section has been converted to offer just Bengali delicacies. However, unlike any other festival at Cubbon Pavilion, I did not even see the need to glance at any other segment or cuisine on the buffet. Such was the richness and diversity this cuisine brought to the table.

Common knowledge is that Fish, Maach  as it is called in Bengali is widely consumed in Bengali cuisine with prawns, chicken and mutton following close. I knew I'd be in for a treat even before I headed for dinner that evening. Knowing me, my Bengali friend was quite assertive and authoritative said to me, "Don't just focus on the non-vegetarian food, there's a world of vegetarian that's not to be missed."

I followed every word he mentioned and am really glad that I did. Dinner that evening was like experiencing two worlds - vegetarian and non-vegetarian all on a plate. Without much ado, I'll head straight to what I ate and enjoyed the most.

'Beguni', 'Mutton cutlets' and 'Tilapia Bajja' were served as starters. Aptly, the tilapia bajja and mutton cutlet came served with onion slivers and lime on the side. Off the two, I absolutely loved the tilapia bajja which was mildly coated with freshly pounded jeera masala and fried. Cooked perfectly, the fish though deep fried was moist, flaky and tender on the inside. The flavors of the masala was mild and did not interfere in the experience of enjoying the fish itself.

Mutton cutlets were really mild in flavor but nothing to rave about. Personally, I found the mutton filling to be scarce while potato mash took prominence. Beguni was as simple Bengali food can get - Bengal gram flour battered eggplant. It was simple and a nice way to begin the evening.

The experience only kept getting better through the evening. In mains, I followed the instructions of the chef and stuck to her food pairing recommendation. Here, it was not food pairing with wine or whisky but was what food dish to be paired with another food dish for the best experience.

My first round of mains began with the pairing of fresh, hot and fluffy luchi with 'Alur Dum' and 'Misthi Doi' on the side. I went ahead and also helped myself with a 'Rosgulla' as well out of temptation. 'Alur Dum' was whole baby potatoes floating in a thick and spicy gravy perfect for the hot luchi. A perfect finish to sooth the palate was the combination of fresh Misthi doi on side.

The next round in mains comprised of the 'Kosha Mangsho pulao' and 'Murgi Jhol'. Murgi jhol as the name suggests was a thin curry with chicken and baby potatoes in it. Subtle yet well present flavors was a highlight of this dish. The mutton pulao was well balanced in flavor and the meat was tender and complimented well in enhancing the flavor of the pulao.

What I looked forward to was this next round. Steamed rice soaked with the nice and light 'Maacher Jhol' and accompanied by semi dry prawns, banana stack in curry and a semi dry aloo pawral vegetable. Eating all of this on one plate was nothing short of a feast and probably for the first time I had so many vegetarian preparations on my plate. Absolutely loved the experience and as I ate, it only felt like any experience a non-bengali might have when visiting a Bengali household as a guest.

I was wishing for the festival to be extended beyond the planned schedule but I know for sure, it's going to make a come back in the near-term. I will look forward to it so that I can visit again for a wonderful Bengali food experience and also to update you so we can share the same experience.

Address: No. 1, Residency Road, Bengaluru - 560025

Phone Number: +91 80 2211 9898

Wonderful Evening at Harry's Whitefield

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If you've been to Singapore; Harry's bar needs no introduction for it is the most famed bar back there with 27 outlets in operation. With huge expansion plans in India, Harry's is off to a fiery start here with the 3rd outlet having been launched in Phoenix Market City, Whitefield Bangalore after witnessing success; first in Indiranagar followed by Koramangla. It doesn't end here coz. if I hear it right, 2015 will witness the launch of more outlets across Mumbai and other cities in India.

Taking their expansions very seriously, Harry's has been roping in highly specialized and renowned personalities to spearhead both the bar and kitchen. Right from the first outlet, Shatbhi Basu has set up the bar scene at Harry's India and now, Celebrity Chef Vicky Ratnani has been roped in to head the kitchen for the brand in India. While Shatbhi aims to put the drinks ahead of the food, Vicky strives to put the food ahead of the drinks. In this wonderfully competitive team at Harry's who wins? Well, it clearly is 'We the customers' for we get the best of both worlds - 'Food' and 'Beverages'.

Shatbhi Basu @ Harry's

Me with Vicky Ratnani @ Harry's

In between all this, I got to enjoy the best of both the worlds at Harry's Bar and cafe, Whitefield. Vicky's magic wand has clearly done its tricks. This evening was one delicious evening of enormous spread of fabulous food and amazing cocktails. Marinated olive and feta in a jar was the first to arrive and the flavors were bang on. Asian classic Chicken Satay made an appearance standing in a glass. I loved the delicious peanut sauce and the chicken was so tender; it just melted away in my mouth.

On the vegetarian plate, there was whole mushroom stuffed with ratatouille and cheese. Not a fan of mushroom specially in it's direct for; this dish was my vegetarian favorite of the day. It's weird for me to be writing this but I highly recommend this mushroom plate to be on every table for the vegetarians. Another hit among everyone on our table was the watermelon and feta salad. 

Whole Mushroom stuffed with Ratatouille & Cheese

Water Melon & Feta Salad

Fisherman's basket was a basket full of crispy fried fresh and assorted sea food. This dish is something we munched on pretty much al evening. The batter was seasoned with spices, was really light and crisp (reminding me of the Japanese tempura batter) and the fish, prawns and calamari were soft and fresh.

Fisherman's Basket

Vietnamese spring rolls were light and easy on the palate. They were rice paper rolls with a filling of crisp, light and crunchy veggies, toasted peanuts and chill soy dip. A delicious eat indeed with a nice crunch coming in the end from the tasted peanuts.

Vietnamese Spring Roll

Thus far, every snack served was a fine blend of global cuisine, comfort food, bar snack and gourmet treats. This affair continued as a lot more food came fresh and hot from the kitchen as we continued to sip on some interesting cocktail concoctions. With loads of food, I enjoyed the company of 2 new concoctions - 'Sex on Pattaya Beach' and 'Blood on the Rooftop'. Both the drinks were perfectly balanced; a great example of a good drink where the liquor is not overpowering the other flavors yet giving the required buzz.

Blood on the Rooftop

Sex on Pattaya beach was a wonderful rum and watermelon drink; 2 ingredients when together are hard to go wrong. Blood on the rooftop was a mix of multiple white spirits and topped with red wine; hence the name. The liquor was there and so was the wonderful and subtle aftertaste of the wine. Both drinks are available in 3 sizes - 500 ml, 1 and 3 liter.

Sex on Pattaya Beach

Our quest with food at Harry's progressed with vegetarians flipping on the potato wedges which were beautifully crisp on the outside and soft and mushy on the inside and wasabi cottage cheese squares - wasabi coated cottage cheese, wrapped with spinach and then batter fried. Wasabi is an acid taste and can be a turn off to most but this one was nice and well balanced toning down the strength of the wasabi.

Potato Wedges

Wasabi Coated Cottage Cheese

For us non-vegetarians there also was crispy chili chicken and Pattaya Fish Goujons. Of the two, the Pattaya Fish Goujons hit the right spot in terms of the heat, the flavor, the fish and the crispy texture coming from light coating of the fish. 

Chili Chicken

Pattaya Fish Goujons

Moving on to the mains, I went for the chicken Thai green curry with the fragrant Jasmine sticky rice. Everything that went into the making the Thai curry was prepared in-house which eventually resulted in bowl of deliciousness. Yes, it was a meal in a bowl and perfect for one but can be shared if you've done a lot of starters. I will surely have this back on my table again except for the onions in the curry which gave an unusual bite in an otherwise fabulous bowl.

In desserts, a chocolate volcano was shared between two of us and was a nice finish to a wonderful evening.

The ambiance is unpretentious and comfortable. Guests can pick their preferred space to be seated - indoor, outdoor or by the lovely large bar. An average meal for two with two starters, two mains two drinks and a dessert each will cost about Rs 1800 plus taxes and charges; surely worth every penny for the experience they offer.

I'm going back here for sure!

Address: 2nd Floor, Phoenix Market City, Whitefield, Bangalore

Phone Number: +91 80 6726 6646