Showing posts with label Prawns. Show all posts
Showing posts with label Prawns. Show all posts

Monday, September 26, 2011

Ca Va, Defence Colony ~ A Delightful Sunday Afternoon

This place is a must-visit!

Bijoy Majhi, Bhupesh Jain and Rajnish Taneja, have created a space to provide exquisite Med- European dining and bar experience to the food lovers after Angels in My Kitchen.
You'll cross the bakery on your way up to the first floor outlet of Ca Va. We were the only ones when we walked in and got pampered and were still pampered after more patrons came in.

You'll find Ca Va listed on Zomato.com
We started with Virgin Mary and Mango Passion Martini.... Well made drinks which were followed by some lovely dishes selected by my friend.....


Chunks of chicken, peanuts and garlic in paper thin shells of fillo pastry with hand-ground pesto..... This my readers, was just f-a-n-t-a-s-t-i-c... and had me going at it like a bear to honey.... The Chicken was tender n well cooked, the pastry crispy and sauce yummy..... the peanuts added to the bite....

The Pan seared Prawns with Spicy Barbecue Sauce was delicious... succulent, flavourful and brilliantly done. The bread basket which had an Olive Focaccia, Wheat n Bran Bread and Garlic bread served with Herb Butter was nice but not great enough to rave about or poke holes about.

The Home smoked Breast of Chicken with sliced Mexican Jalapenos Pizza was well done.... just that the crust was slightly like a quesadilla, would have preferred it slightly more crisp base (just a personal preference) and the Chicken Leg Steak with Red Wine Sauce was also nice. However my friend found the mashed potato insipid .....
We devoured all the food on our tables n left nothing but a few crumbs n mashed potatoes....

For dessert I wanted Tiramisu..... I ordered it only after checking if it'll be served in a glass and not a plastic cup or something.... When the plastic cup came, I was very disappointed.... Since it was from the bakery below, we weren't charged for it.....
The taste was nice but the fingers were absolutely soggy n not crisp.... only good(read bad!) enough to feed the pigeons outside the window....

Now for some nit-picking..... The toothpicks arrived in different heights.... My friend had this bright idea of taking it in perspective to show the variance in height.... ;) Now thats what 2 people do on a well spent Sunday afternoon with tummies full and pampering... They are spoilt and will nitpick and want a perfect experience.....

That's me enjoying the Tiramisu..... and since modesty doesn't feature in my middlename.... The Tiramisu from my kitchen is much nicer..... but this one's not bad either considering I can enjoy it without having to slave in the kitchen myself and then waiting overnight for it to develop flavour....

Just a word of caution... The place is slightly on the expensive side but the experience was nice overall including Food, Service and Decor. Would give it a 3/5.

PS - The place also has discount for Amex card holders

Saturday, September 17, 2011

Tasting Authentic Kerala Cuisine at Karavalli, Bangalore

More from my Bangalore trip... Went to Karavalli on a friend's recommendation. Must say, am really glad we did made the special effort of braving Bangalore's traffic to get to The Gateway Hotel, as it's in the middle of town and I had an evening flight to catch.

Karavalli has this way of transporting you back in time and emanates a feeling of calmness despite The Gateway being bang in the middle of the city's bustle. The restaurant has been serving authentic Kerala cuisine since 1990.... That to me is a legacy of good food.....

We were greeted by extremely courteous staff who made us feel welcome. The rippling waterfall gave the place a feeling of being relaxed.
We were served Papaad and Rasam on arrival. Our first course was customized prawns as I'm not game for chillies.... The chef made us these succulent prawns with pepper, onion paste n curry leaves, which were flavorful.

The outdoor seating in Bangalore's weather is is rather enjoyable. We had Kane fry, Mutton Stew with Appams, The mangalorean masala fish fry was really something I would write home about, absolutely delightful... The stew I think could have been better... The appams were soft and their texture just right to match the stew.

I was full till the brim when the staff asked us dessert..... Bring it on we said... The dessert Ada Pradhaman, is a sort of rice kheer made with gur (jaggery) served with fried dryfruits.... It just blew me away..... It was fantastic and despite being full, the whole bowl was polished off.

Verdict:
Must visit place with fabulous food.... 4/5

Saturday, December 18, 2010

Andhra Prawns ~ A Family that Eats Together, Stays Together


Visiting Hyderabad is incomplete without catching up with Surbhi, my friend from college.... She's made to taste my experiments and doesn't escape despite being in a different town ;) Her son, Darsh is just adorable..... He loves the Fan, Lights and rattly sound made by his dad.....
She was raving about these Andhra Prawns that a friend of their's who was over made in their kitchen[Her kitchen saw, her husband Nitin n me experiment with Butter Garlic Prawns last time at midnight :) ]..... and I just had to know how to make them...... So here goes the translated recipe after some frantic phonecalls n quickly scribbled recipe, with my addition of extra Garlic[you might wanna go easy on it].....

Andhra Prawns
Ingredients:
Prawns - 1/2 kg [Deveined, cleaned, washed in turmeric water]
Oil - 4 tbsp
Curry Leaves - 2 handfuls
Green Chillies - 2, sliced
Onions - 1/2 kg, chopped finely
Garlic Paste - 1 tsp
Chopped Garlic - 5 Tbsp [finely chopped]
Ginger Paste - 1 tsp
Salt - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Lemon Juice - 1 tbsp
Coriander leaves - handfull

For the Prawn Masala Powder:
Black pepper - 1 tblsp
Cinnamon - 1 inch piece
Cloves - 5
Cardamom seeds - 4 [seeds of 4 Cardamoms]
Fenugreek - 1 tblsp

Method:
1. Marinate the prawns in salt, turmeric pwd, lemon juice and chilli pwd for half an hour. I used gloves during marination as the turmeric leaves my nails stained for long time n even lemon doesn't take the smell of prawns away.
2. Dry-roast the spices from the ‘Masala Powder’ on a tawa and make a coarsely crushed mix of the all the ingredients mentioned in ‘Masala Powder’ section.
3. Make a paste of the onions and add the Ginger n Garlic paste along with the ‘Masala Powder’.

4. Heat the oil in a pan, temper with curry leaves and green chillies until they begin to shrink.
5. Add the onions and saute till they turn transparent.
6. Add the prawns, reduce the heat and saute for about 5 minutes.
7. Cover and cook on low heat for 3 minutes.


The Prawns were delicious, succulent n juicy..... The flavours of Curry Leaves n Garlic lent itself beautifully with the delicate prawns :) Nani's kitchen so full of lovely stuff collected over the years, this lovely cross-stitch napkin was made by her many many years ago.....

Despite all the teasing n fun.... there was just 1 pc of the prawn left cause we were stuffed upto the brim...

Mom's childhood friend[Nani's friend's son] came over and got us some yummy dessert made with gur...... yes gur rasgullas, spongy and light.....

A Family that Eats Together, Stays Together
and yes, Nivritti you were missed.... Only until next time when we all have chutti together :)