Methocarbamol otc usa Ever taken the road less traveled? Yes it’s a thing to ponder over. When the corporate’s at Bangalore’s Lalit Suri Hospitality group came up with this unique event ‘Road to Baluchistan’ to showcase the Signature recipes from the rest of Baluchi Restaurant’s present all across the country namely from Chandigarh, Jaipur, Mumbai & New Delhi they surely must have anticipated that their endeavors will result into an successful Jugalbandi of Food, Flavour’s and Plating.
I was on cloud nine literally when I got an invite for a media preview through Foodies in Bangalore 2 to attend this epic food festival to highlight Wine and Indian Bread pairing – something new in Bangalore Food scenario.The Chef’s from the rest of Baluchi’s were specially flown down to Bangalore Baluchi to demonstrate their own signature recipes and train the staff’s of Bangalore Baluchi so that they can recreate their dishes even after they returned to their original work station’s. This unique Four course spread includes forgotten food of Baluchistan, inception food of Baluchi, regional delicacies and few modern interpretations. The menu created for this particular event has five to seven dishes from each Baluchi including dessert. The festival is hosted by Baluchi at The Lalit Ashok Bangalore for 10 days starting from 11th March to 20th March to highlight the North-West Frontier cuisine with a focus to bring out the essence of Cuisine followed all across Baluchi and give us deep insight of our mother cuisine. The evening started with a glass of Champagne to set the mood of the diner’s for the upcoming four course dinner affair.
Sandhya S( PR and Communications Manager, The Lalit Bangalore) and Mr. Bhaskaran Menon (Hotel Manager, The Lalit Bangalore) along with the Executive Chef Suvaranjan Banerjee and Master Chef Bharat Kapoor for Baluchi of The Lalit Ashok, Bangalore gave us an insight about the whole event and the menu for the evening. Then the master Chef’s from Baluchi Chandigarh Chef Amit, Baluchi Jaipur Chef Zainul Abedin, Baluchi Mumbai Chef Mumtaz Mumbai & Baluchi New Delhi Chef Satyabir share their experience of coming down to bangalore and their future plan of taking away some signature recipes from Baluchi Bangalore with them and use them with their own twist in their respective Baluchi’s. The menu have the dishes name’s along with the name of the Chef who has prepared that. I found this concept to be very rewarding for the Chef’s efforts.They also have chef interactive counters for the guests who are arriving especially for this event.
We all sat at the table carefully laid for us and patiently wait for the evening to enfold with some amazing food.I have choosen a Fresh orange drink, a Zalzeera Drink, a Nimbu Sikanji and a Virgin Mojito to pair my each course. The rest of us chose different types of Red wine to pair with their respective dishes as suggested by the Chef’s.
The appetizer comes in form of Subz Gular Kebab , country figs with veggies garnished with Fenugreek micro greens, a signature of Chef Mumtaz from Mumbai.The kabab has an interesting shape and act as an perfect appetizer.
Then comes the Palak ki Nazakat, Spinach Patty cooked with Corn and topped with tangy tomato relish, a signature of Chef Bharat of Bangalore. This appetizer is mildly spiced and one can feel the softness of sauted palak in this. We are also mesmerised by the Gucchi aur Safed Mushroom Ki Galouti, their signature melt in mouth kebab of kashmiri black morels and white mushroom smoked with cloves, a signature of Mumtaz from Mumbai.In between comes the Dum Dum Gucchi as a part of Char Grilled Vegetarian Kebab aka Luqmat-E-Subz. These are white mushrooms/ kashmiri morels stuffed with yoghurt and goat cheese, grilled on glowing embers, a signature of Chef Amit from Chandigarh.
Then comes the non vegetarian appetizer in form of of tandoori Lobster (Lobster marinated with deggi chilly and special bhatti masala), Balkash Rubina ( a baluchi signature Prawns marinated in yoghurt,yellow chilli and Saffron) Prawns ) both a signature preparation from Chef Bharat Kapoor, Bangalore and Chapli kebab ( a succulent lamb kebab made from hand pounded lamb mince turned into a kebab patty and Murgh Chargha Kebab(Chicken marinated over night and grilled to perfection with a twist of lahori spice mix) both signature preparations from Chef Amit from Chandigarh.
Then the time comes for the Nannery which is a unique pairing of Indian breads with wine pairing served along with different dips being practised at Baluchi, New Delhi a signature of Chef Satyabir. The platter comprised of four varieties of breads namely Gilafi Kulcha, Fenni Paratha, Besan ki Roti and the Bakarkhani along with an array of Chutney like Raw Papaya chutney, Carrot ki chutney,Radish ki chutney and Tamatar ki chutney. Most of us like the Fenni Paratha which is prepared by adding almond meal/ almond flour into the all purpose flour/maida while preparing the dough for this. This layer paratha is quite flaky and delicious to the core.
Then comes the vegetarian delicacies aka Gulbahar-E-Subz to be relished with roti and nan. First comes Jodhpuri Gatta curry (Rajastani special gram flour dumpling cooked in spicy yoghrut gravy), a signature of Chef Zainul Abedin from Jaipur. The curry was too spicy for my palate but it surely bears the tastimonial of rich food culture of Rajastan.
Then comes the Lahori Mutter Paneer Ke Parchey (Diamonds of Paneer simmered in a cashew and onion gravy), a signature of Chef Amit from Chandigarh.
Then the Bhindi Singada (Stir Fried fresh okra with waterchestnuts), a signature of Chef Bharat. I was impressed with the thought process of the Chef after seeing such a interesting pairing of lady’s finger with water chestnuts.This stir fry was again spicy and flavoured with the inhouse spices carefully prepared by Chef Bharat himself. Again a must try dish.
Then we are blown away by their in house specialty Dal Baluchi (Dal simmered overnight carefully to get perfectly cooked), signature of Chef Bharat.
For Non vegetarian’s they served the Lal Maas ( Rajasthani style lamb curry with succulent boneless lamb pieces cooked with whole red chillies and spices) and Murg Alamgir(Boneless chicken pieces cooked in onion tomato gravy, both these preparations are signature of Chef Zainul Abedin from Jaipur.
They served some of the mindblowing tangy and spicy pickles like the Aam ka Achar(Mango Pickle), The kathal ka achar(Jackfruit pickle), Mirchi ka achar (Green Chilli Pickle) and Hari Seb ka achar (Green Apple Pickle) which serves as an perfect accompaniments to the main course.
Then we are served with the Jeera Pineapple Granita which acts as a perfect Remise en bouche.
Then comes the most special dish of the evening ‘Delhi Style Paan Biryani’ as a part of Roo-Ba-Roo Biryani (an authentic blend of rice along with meat or vegetables cooked on a Dum and served with a Burrani raita), a signature preparation from Chef Zainul Abedin from Jaipur.The basmati rice smells divine and perfectly cooked fluffy rice without sticking to each other with some mildly spiced mixed vegetables cooked on a Dum along with the rice.
For desserts we were served Gulkand ke Gulab Jamun (A big sized Gulab Jamun stuffed with gulkand ( Signature of Chef Satyabir, New Delhi ) ,
Gulab ki Kheer prepared with reduced milk (boiled milk till it starts to thicken and attain a slightly brown color) flavored with fresh rose petals (a signature of Chef Zainul Abedin , Jaipur ). I think the apt name for this dessert should be Gulab ki Rabdi instead of Gulab ki Kheer.
Malai Kulfi drizzled with Rooh Afza (a signature of Chef Bharat).
The evening ended with a sweet note and all the diner’s have a delightful glow on their faces after a sumptuous dinner. And yes some of us created some fondest memories over our dinner and with our interesting food conversations. Some new friendship and new bonding forged over this special dinner.
This food festival is highly recommended as the diner’s will surely going to have an unforgettable experience of tasting some of the authentic delicacies which were cooked to perfection.
The Lalit Ashok Bangalore has extended a 20% discount to members of Foodies in Bangalore 2 .
A prior reservation disclosing that you are a FinB2 member and that you want to avail of the special discount is a must. Walk in without prior reservation will not be entitled to a discount.
Cost for a single person – Rs. 2750/- (for Non-Vegetarians)
– Rs. 2250/- (for Vegetarians)
For Reservations you can make a call here : +91 9686448063
The address of The Lalit Ashok Bangalore : Kumara Krupa High Grounds, Bengaluru – 560001, Karnataka, India
Here is a short buy propecia defense introduction about Chef Bharat Kapoor who is dishing out something unique to satisfy the palate of all the guests who are coming to The Lalit Ashok Bangalore.
Chef Bharat Kapoor comes the city of awadh”Lucknow”.
Inspired by his maternal and paternal love for food…. And watching every lady in the house indulged in cooking for long hours nurtured a chef inside him from the early childhood days.
He would go and help them as and when required.
Ancestral agricultural heritage and mango plantation would always attract him in the season……!
Gardening was his hobby since childhood and he and his father would maintain a small vegetable and herb garden for a very long time.
Raised with the flavors of nizams bharat would spent all his pocket money on eating out on different food joints rather than doing anything else.
Finished his graduation from The “Welcomgroup graduate school of hotel administration”, Manipal.
With the guidance of his extraordinary faculty members, he learnt basics of hoteliering and cooking.
Won chef comptetions at college levels and brushed his skills on edible and non-edible carving.
Bharat started his career with Indian Hotel Company Limited as a management trainee. Worked in a mediterranean coffeeshop and trained under Italian and Lebanese expat chefs.
Further trained in elite restaurants like orient express with some of the french classics…..!
Saucier at heart, bharat loves to cook chunks of meat and belives in hearty food with the use of some of the modern cooking approach.
His love for food has even driven him back to the mother cuisine i.e. Indian cuisine with his new modern appraoch.
Currently working at The Lalit, Chef Bharat makes every day count harder to bring out the best in every plate.
- Excerpts and few pictures courtesy Mr. Chetan Kamani