Event: Wazwan at Hyatt MG Road, #Bangalore

Before I go ga ga over the exceptionally great food, beautiful food stories and the very talented Chef at Hyatt Bangalore, lets step back a bit.

What is wazwan in the first place?

It is multi course Kashmiri food menu which is served and shared with pride and love. It is celebrated across the world and loved almost instantly.

So what makes Wazwan so special? 

The formal affair consists of 36 courses. There is a plethora of  beautiful heart warming meat and non meat dishes that are cooked overnight by the king of the kitchen. :)

What are the special spices that go into the wazwan?

From methi to lotus stem, from poultry to meat, saffron to silver vark, butter to oil, curd to sugar. It is not the quantity of the spice used but the subtlety of flavors that lifts the spirits of the wazwan.

What are some of the notable wazwan dishes?

The tabakhmas (twice cooked lamb ribs), rogan josh (the real deal with minimal spices but maximum punch), gushtaba (meatballs in yogurt gravy), Dum Aelva (Not your standard dum aalu), Nadir yakhni (lotus stem cooked in yogurt sauce), phirni and oh so much more.

So here I was on a Wednesday sitting pretty with two exceptional bloggers (Swapna and Nitin) , an Indian food historian (Suresh Hinduja ji) and a gifted chef Gautam. I have had the taste of Kashmiri food from my Bua’s kitchen but that was the end of that.

However, Let us get talking about the wazwan that Pink Poppadum, Hyatt Bangalore (MG road) has to offer.

Prices: Veg at 1250 plus taxes and non veg at 1400 plus taxes, for INR 500 you get unlimited four seasons wine and fosters and for 750pp you get IMFL unlimited. 

Highlight: Ingredients flown in from Kashmir, beautiful ambiance, centrally located

Where: The pink poppadum, Hyatt MG Road, Bangalore.

When: Dinner only. Food festival ends tomorrow.

What all will I get there:

APPETIZERS

TABAKH MAAZ
Tender rib, Kashmir condiments gravy, shallow fried, served dry
MURGH GADH
Boneless chicken, fresh green chilies, tomatoes
Or
NADRU KABAB (v)
Lotus stems medallions, shallow fried
CHAMAN PAKODA (v)
Cottage cheese fritters, mint chutney

SOUP

GOSHT YAKHANI SHORBA
Lamb broth with yoghurt, scented with saffron
Or
KHUMB AUR PISTA KI YAKHANI (v)
Mushroom & spinach stock, cooked with yoghurt & pistachios

MAIN COURSE

ROGANJOSH
Kashmiri classic lamb curry, aniseed & ginger scented
GHUSHTABA
Pounded mutton dumplings cooked in curd, flavored with dried mint powder
DHANIWAL MURGH
Chicken morsels, green coriander and saffron curry
Or
RUWANGAN CHAMAN (v)
Fried cottage cheese delicately prepared in tomatoes gravy flavored with Kashmiri ingredients
NADRU YAKHANI (v)
Lotus Stems, thin yoghurt curry

MAUNJ HAKH (v)
Stir fried kohlrabi with asafoetida
MUTTER HADDAR (v)
Perfect match of whole button mushroom and green peas
DUM ALOO (v)
Small fried potatoes simmered in spicy red gravy
RAJMAH (v)
Red Kashmiri kidney beans cooked in mild Kashmir spicy gravy

BREADS

BAKHARKHANI (v)
Raised flour bread, aniseed & cashew
GILAFI KULCHA (v)
Naan with a filling of leavened dough

RICE

KASHMIRI PULAO (v)
Rice preparation, nuts and whole spices
STEAMED RICE (v)
Boiled rice

DESSERT

APPLE FIRNI (v)
Flavored rice pudding, sweetened apple preserve
Or
HALWA (v)
Enriched with dry fruits

ON THE TABLE

GUND CHETIN (v)
Onion chutney with green chilies and vinegar
DOON CHETIN (v)
Walnut chutney made in curd flavored with cumin seeds
BEVERAGES

KAHWA (v)
Kashmiri green tea flavored with green cardamoms, cinnamons and saffron

Note: Please do not forget to ask for your gushtaba first :)

Photo credit: Suresh Hinduja for Hyatt Bangalore

Photo credit: Suresh Hinduja for Hyatt Bangalore

Photo Credit: Hyatt Bangalore Nadru Kabab

Photo Credit: Hyatt Bangalore
Nadru Kabab

Photo Credit: Hyatt Bangalore Tabakh Maas

Photo Credit: Hyatt Bangalore
Tabakh Maas

Do raise your glass for the chef who will be very glad to come to the table and have a chat :)

Address: Hyatt Bangalore M.G. Road, 1/1 Swami Vivekanda Road, Next to MG Road, Ulsoor, Bangalore – 560008
Phone Number: +91 80 4936 1234

cheers,

Pallavi

Posted in Event Announcement, Restaurant Review | Tagged , , , , | 1 Comment

Eggless Coca Cola Cake

Has the 1/3rd coca cola in the bottle ever bothered you? I am stuck with a few of them each time we order pizza. I dont drink fizzy drinks so the husband has to fend for himself, not that he minds it :)

I got such a lovely response from people for this cake that I had to post the recipe as soon as I could. Thank you generous people :)

So here it goes. You shall need (Makes one 7″-8″ cake)

1 cup… All purpose Flour/Maida

3/4 cup… Castor sugar (Fine grain white sugar will also do)

3 tbsp… Good quality cocoa

1 tsp… Baking soda

1 tsp… Baking powder

1/2 tsp… Salt

1/3 cup… Oil

1/3 cup… Unsalted butter (If you use salted butte then skip the salt mentioned in the recipe)

1/3 cup… Butter milk (In 1/3 cup milk, add 4-5 drops  of vinegar and let it stand for 5 min)

1 cup.. coca cola (Which is roughly about 1/3 of the 300 ml bottle)

To assemble:

Filling of your choice {I used the pillsbury white butter cream icing and tuti frutti}

Nutella

Decorations

Method:

  • Pre heat oven to 180C and line the cake mould with butter paper.
  • Sift all the baking powder, baking soda, salt, cocoa and all purpose flour.
  • Add sugar and whisk it in.
  • In a small pan,heat the oil and butter until the butter is melted. Cool it down for 5-7 min.
  • Make a well in the dry ingredients and add the oil-butter mix and butter milk.
  • At this point we only want to mix it slightly and dont want to make a dough.
  • Now add the coca cola and stir it all until well incorporated.
  • The batter shall be thin but that is what we are looking for.
  • Do not over mix and pour in the lined container.
  • Bake for 20-25 min or until a skewer inserted in the centre of the cake comes out clean.
  • The cake would have risen beautifully but shall sink a bit when it s cooling down.
  • The cake is extremely soft and moist so handle it carefully.
  • I layered the cake but then after doing that found it to be not such a good idea given that the cake is so soft.
  • You can put in a filling of your choice or just top it off with nutella and share with love.

coca cola cake coca cola cake 2

Cheers,

Pallavi

 

Posted in brunch, Cake, Eggless, Home bakers, Left Over cooking, snack, sweets, Tea time, Vegetarian | Tagged , , , , | Leave a comment

Hard Shell Tacos

Last Saturday, I was determined to dedicate myself to the idiot box and I did. Since I was up at 6 am as P was leaving for work, I turned the TV on and one after the other I saw 8 flicks (Most of them side by side). Oh and did I mention, this was only till 1 pm.

I was bored to death by the time I was on the 5th flick which happened to be one of my favorite ones, Zindagi Na Milegi Dubara. While fiddliing with the remote, a magazine fell on the floor. It was Good Food India, August issue. On the cover page there were gorgeous hard shell tacos with Pindi chana filling. I said “Challenge accepted” to myself and headed for the kitchen.

Thank God I had maize flour else the plan would have been shelved. Let me take you through the recipe.

You shall need: (Makes about 8)

2/3 cup… Maize flour

1/3 cup.. All purpose flour

1/2 tsp.. Salt

1 tsp… Paprika

1.5 tsp… oil

1/2 cup… warm water (Use very little at a time)

To assemble:

Sour cream

Lettuce

Re-fried beans

Method:

  • In a bowl, mix the flours, salt and paprika with a whisk.
  • Add the oil.
  • Now add few tbsp of water at a time and knead the dough.
  • We want the dry ingredients to come into a soft ball. Do not add all the water at the same time.
  • The Qty of water shall depend on the ingredients and their quality.
  • The dough should take about 2-3 min.

IMG_8635

  • Wrap the dough in cling film and set it aside for atleast 30 min.
  • Pre heat oven to 180C on the setting where both the rods are heating.
  • Set a pan on the gas on low-medium flame.
  • Divide the dough into 8 balls of the same size.
  • Apply little oil on the rolling pin and the board.
  • Roll them one by one to the thickness of a INR 2 coin.
  • Using a round mould, you may cut the rolled dough to a perfect round.
  • Using a fork, prick the rolled dough.

IMG_8641

  • Put it on the pan and let it color slightly on both sides.
  • If you are using a non stick pan, you will not need any oil.
  • We only want a nice bright yellow color on both the sides.

IMG_8642

  • wrap the cooked tacos on the wired rack of the oven. Do not pinch the sides too much else there will be no opening in the tacos. keep the folded sides fairly apart.

IMG_8644

  • Bake them for 10-12 min or until they are nice and crisp and golden.

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  • Let them cool and stuff with the filling of your choice.

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Cheers,

Pallavi

 

 

 

Sending this to:

 originally hosted by Vardhini of Cooks Joy

 by Vardhini of Cooks Joy

  UK Rasoi- “What’s with my Cuppa !?” 

 

Posted in bread, Eggless, healthy cooking, How to, Main course, snack, Starter, Street food, Tea time, Vegetarian | Tagged , , , , , , | Leave a comment

Quick Nariyal Laddoo #ganeshchaturthi

Happy Ganesh Chaturthi guys. :) My Lord Ganesha fill your life with health, wealth and happiness.

IMG_8613

 

We generally buy sweets every year but this year I gave it a try by myself.

I was so stunned to find out that it is ridiculously simple.

So I finished the puja around 7 am today and came to work :)

Here is all that you will need to please the Lord of all Things Good. (Makes about 30-35 laddoos)

2 cup… dry desiccated coconut

1 cup… condensed milk

1 tsp… ghee

1 tsp… Cardamom powder

Non stick pan

Wooden spoon

Method:

  • Heat ghee over a slow flame in the non stick pan.
  • Add the cardamom powder and coconut.
  • Roast them for 2-3 min.
  • Take out about 1/2 a cup of the coconut and keep aside.
  • To the coconut in the pan, add the condensed milk and mix mix mix until a ball is formed.

IMG_8606

  • Take it out on a plate and let it cool to touch.

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  • make small balls and roll them in the half cup coconut that we set aside.

IMG_8610Share with family and friends :)

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I did a small puja at home and recited my favorite Ganesh Stutis. You can listen to them here, here and here.IMG_8622

 

Cheers,

Pallavi

 

Posted in Dessert, Eggless, How to, sweets, Tea time, Vegetarian | Tagged , , , , , , , , | 1 Comment

Faux pasta

I have been trying my hands on healthy food at home for a while. It has been a really lovely journey where I am trying to eat clean and portion the meals.

I have dropped a dress size and lost inches on the arm, waist and thighs. It all needs a lifestyle change and I am giving it all that I can. :)

I had been dying to try the recipe I saw here.

You shall need: (serves 2)

2… Medium size zucchini (green/yellow any that you like)

1/2 cup… Red cabbage

Salt and pepper to taste

1 tsp… Red chilly flakes

1 tsp… oregano

1/2 tsp… olive oil

Method:

  • Wash and peel the zucchini in thin strips.
  • halve the strips length wise and reduce the length if you’d like.

IMG_7618

  • In a pan, heat the oil and add the cabbage.
  • Add the salt and let the cabbage cook down a bit.
  • Now add the zucchini, red chilly flakes, oregano and pepper.
  • Toss them for a 3-4 min.
  • Serve warm.

IMG_7623

 

Cheers,

 

Pallavi

Posted in healthy cooking, Tea time, Vegetarian | Tagged , , , , , | Leave a comment

Yam Chips with Tomato Chutney

For July Secret Cooking challenge I was paired with Lakshmi who blog here. Thank you to the gorgeous blogger Priya who has brought together this crazy mix of bloggers with love to experiment with ingredients.
So basically this is an ingredient swap. Every month the interested people are paired and we exchange ingredients (only virtually)

For the last month i got, Yam and tomatoes. I had never cooked with yam before except in undhiyo and there it is no brainer actually. I wanted to try something different. All google gave me was curry, roast, soup etc. However the sweet potato chips caught my fancy and I wanted to try this with my favorite flavors.

I ordered sliced yam from Bigbasket.com and it was all a breeze then.

You shall need:

For the chips-

200 gms… Yam (Peeled, washed and cut in thin strips)

1 tsp… Salt

1 tbsp.. Black Sesame seeds

2 tsp… Thyme (dried)

1 tbsp… lemon juice

1 tbsp… olive oil

For the chutney-

1/2 tsp… oil

1/2 tbsp… panch poran (Mix of five spices- fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)

4-5… Tomatoes (Blanched, peeled and cubed)

2.. dried red chillies (cut in small pieces)

1 tsp… Sugar

1/2 tsp… red chilly powder

Method:

  • Pre heat oven to 180C.
  • In a bowl, mix the olive oil, lemon juice, salt, sesame seeds and thyme.
  • Toss the thin strips of the yam in the mix and let it sit for a few min.
  • In a tray, lay a parchment paper/butter paper and arrange the yam strips one by one.
  • Bake it for 25-30 min rotating the side of the yam once in the middle.
  • We need crisp strips, so bake it as long as it takes to draw all the moisture out.
  • For the chutney, in a pan, heat oil and add panch phoran and red chillies.
  • Once the oil is smokey, add the tomatoes, salt and red chilly powder.
  • When the water of the tomatoes is almost dried up, add the sugar and let it cook.
  • Taste and adjust the spices to make it a sweet and sour chutney.
  • Serve with love.

10351825_10152133031446324_4383793975450561006_n

IMG_8298 IMG_8301 IMG_8302

Cheers,

Pallavi

Posted in brunch, chutney, Eggless, healthy cooking, How to, Lunch, snack, Tea time, Vegetarian | Tagged , , , , , , | 3 Comments

New Dimensions

At both school and college, I used to run away from anything that did not involve dance. Things really changed when I joined Hitachi Consulting about 2 years back. There is just so much space available for the employees to shine through and make their contribution seen.

Over these two years I have compered events, dressed people up and myself for themes, made a photo booth for annual day, gave my first speech on food, organized team outings, addressed as many as 500 students, learnt nail art, took a session for teen connect, new hair styling etc.

To be very frank I am really enjoying exploring so many dimensions. :)

Photo booth background

Photo booth background

Call outs for photo booth

Call outs for photo booth

Nail art competition

Nail art competition

Foodie talk

Foodie talk

537354_10151675850346324_636045288_n

Halloween

Tribals

Tribals

Hawaiian Theme

Hawaiian Theme

Around the world inspired rangoli (This is what you get when you have guys on your team ;) )

Around the world inspired rangoli (This is what you get when you have guys on your team ;) )

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Posted in work diary | Tagged , , | Leave a comment

All Good things Brownie

Who does not love all things good altogether in ONE brownie???

Such is my kit kat, snickers and bournville brownie. I made this for a lunch sometime back and people still remember the taste :)

You shall need:

10 tbsp… Butter (melted)

3/4 cup…. Brown sugar

1/2 cup… White sugar

1/2 cup + 2 tbps… cocoa powder

½ teaspoon… salt

1 teaspoon…. vanilla essence

1 tbsp… Instant coffee powder mixed in 2 tbsp hot water

2 eggs, slightly beaten

½ cup all-purpose flour

1-1/2 cup… your fav candy chopped up. (I used mini snickers, kit kat and few squares of bournville)

Method:

  •  Tip all the ingredients in a bowl and mix well (except the candy)
  • Pre heat oven to 180C.
  • Line a try with grease proof paper and pour the batter.
  • Scatter the candy around and bake it for 20-25 min or until the toothpick inserted in the center comes out clean.
  • Let it cool completely and cut in squares and serve with love.

10372074_10151973235246324_2524873999308169437_n

Cheers,

Pallavi

Posted in Cake, Children Friendly, How to, sweets, Tea time | Tagged , , , , , | 3 Comments

Oats Idli with pearl onion chutney

I am watching what goes in my mouth these days. :) It is funny how smallest of things make such a huge impact. I still shudder at the mention of oats but I have started to enjoy making different things with them.

Today morning I had a clear idea that I cant eat anymore daliya :| Phew… Thus began the search for the oats breakfast recipes.

For the Idli-

You shall need: [Makes about 15 medium size idli]

1 cup… Rolled Oats (I used Saffola)

4 tbsp… Oat Bran (I used Bagrry’s)

2 tbsp… Rava (Can be totally skipped too. I was skeptical about the Idli hence added some)

1 cup… chopped spinach

1 tbsp… black sesame seeds

1 tsp… mustard seeds

2-3… green chillies (chopped)

salt to taste

1.5 tsp… fruit salt

Oil for tempering

water

Method:

  • In a mixer, add the oats and crush them to a fine powder.
  • Tip it all in a bowl.
  • To this, add the bran and rava and salt.
  • Mix them all well.
  • Add the spinach and mix it through.
  • Add little water at a time and make a batter with medium body for idli.
  • The dry ingredients shall soak up the liquid hence you might need to add a little if there is gap between the steaming and mixing.
  • Heat about 1/1 tbsp oil and add mustard seeds, sesame and green chillies to it.
  • Once the seeds and chilly crackle, add it to the idli batter and mix well.
  • Oil the idli moulds and keep the steamer prepared.
  • Add the fruit salt to the batter and quickly pour a fair qty  in the moulds.
  • Steam until the batter is fully cooked and a skewer inserted in the center comes out clean.
  • It will take about 12-15 min or so, depending on your idli size.
  • Once done, take them out.

photo 1 (3)

For the Chutney:

You shall need-

200 gms… pearl onions/sambhar onions peeled and washed

4-5… dry red chillies

a pinch of asafotida

1 tbsp… oil

two sprigs of curry leaves

salt to taste

1.5 tsp… tamarind paste

1 tsp… urad dal

Method:

  • In a small pan, heat 1/2 tbsp oil and add the red chillies.
  • Once they change color slightly, add the onions and cook them until they are slightly golden.
  • Add the salt and tamarind paste.
  • Let it cool off a little before adding it to the mixie jar.
  • I like a little texture to this chutney so I let it be a little grainy. You may pulse it to the max and make a smooth paste if you want. Please dont add any water. You may add more oil if the mix is too dry.
  • Tip it in a bowl and let it stand for a few min.
  • Now we need a tempering for the chutney.
  • Heat 1/2 tbsp oil and add asafoetida to it.
  • Once it cooks off, add the urad dal and curry leaves.
  • When the dal is golden in color, take it off the heat and add the tempering to the chutney.
  • Mix well and serve with love.

photo 3 (2)

 

 

 

Posted in Breakfast, Eggless, healthy cooking, new use, Vegetarian | Tagged , , , , , , , , , , , , , | 4 Comments

Kempegowda Airport- A Long Drive meets great Food

Every wondered if those long drives could take you to a destination that has great food? Won’t that be an ideal scenario?

Kempegowda International Airport, Bangalore welcomes you to one of the safest, quick and “a-meal-for-all-budgets” destination.

Airports have a heart and soul because of the emotions it witnesses day in and day out. The mother who is waiting for the sin to arrive, the brother who is waving good bye, the hardworking father who has returned to the motherland after so many years…. and so many more. It thus becomes imperative to keep the pace of the terminal in check. When one arrives at the Bangalore Airport, there are no loud signs for these eating joints that bombard you in the face. All they have is neat, aesthetically arranged signage, huge National flag in the background and carefully screened menu.

I was invited for a food bloggers table event a couple of days back. I was very thrilled to meet a few familiar faces and a new ones too. A bloggers table that is well managed has few key components:

  • It is interactive.
  • People who matter are there to talk about things they have done with so much love and hard work.
  • A PR agency who is not nagging you to do publicity stuff.
  • Right questions at the right time. :)

Oh well coming back to the airport, the layout is clean and distinct. The aim is to make the outside section of the terminals as fluid as possible. That shall clearly explain why Hatti Kapi, Chai Point are in the center; Maiyas, Subway and cafe Noir towards the Departure and Kati Zone at the Arrival side.

The strategic need of these eateries placement is based on the emotion that they can cater to. One last chow chow bath, one last lazy continental fare, quick grub before I leave for city, chai like home and affordable filter coffee.

Whats in it for people who are not arriving from or departing to a place? Well, I have my points to prove why Kempegowda Airport should be on the culinary Map:

  • It is extremely safe.
  • It is at a distance that one can definitely quantify as a long drive.
  • The Selection of the food is HUGE.
  • Last but not the least, it has Cafe Noir. Period :) (I am biased that way)

So you might ask, all this build up sounds good but what about the food options and the taste thereof? Worry not mate, here is your one stop reckoner for all the options that you can explore.

I shall start off from Left to the right:

cafenoir_210x150

Ambiance: Minimalist casual **** 4/5

Location: Extreme Left (When you are walking in toward to the terminals)

Food Type: Continental/French

USP: All day long affordable luxury.

Value of Money: **** 4/5

Variety: Soups, Quiches, Salads, Pastas, Breads, Burgers, non alcoholic drinks, Meats. Excellent array of french pastry from Croissants to eclairs, from Tarte Tatin to Opera and not to forget all these comes along with the specials of the day. :)

Taste:  I tried the Pesto Pasta with Penne. It was creany, light and fragrant. All in all it sealed the deal. **** 4/5

For dessert I tried the Chocolate Mousse with Pear/Apple Verrine and RicheLieu. For the love of God you must ust try the RicheLieu. It had a beautiful Almond shortcrust with gorgeous creamy filling and topped with fruits. The mousse was topped with beautiful crumble and the granny smith apples-chocolate combination is to die for. ***** 5/5

Specials: All day breakfast menu and desserts. They do take away’s also.

Price for two: 1000 (without alcohol)

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MaiyasLogo

Ambiance: No Frill and Demand Meets supply *** 3/5

Location: In Front of Departure Terminal 3-4

Food Type: South Indian

USP: 100% vegetarian.

Value of Money: **** 4/5

Variety: Breakfast Menu: Khara bhat, chow chow bhat, Pongal, Idli, Vada, Dosa, Utthapam ans so.

Taste:  I tried the chow chow bhat, the traditional breakfast for South India. The Upma was extremely flavorful and had a warmth to it. The masala which was added to it was making it soulful and gave it a good depth. The sweet pongal was gorgeous with the right amount of sweetness. **** 4/5

Specials: All day100 % vegetarian fare. They do take away’s also.

Price for two: 250/-

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Logo - Subway

Ambiance: Minimalist casual take away *** 3/5

Location: In Front of departure gates 5-6

Food Type: Salad, Subs and cookies.

USP: Fresh baked bread. Clearly segregated veg and non veg sections. Even employees have specific badges to indicate the section they work on.

Value of Money: *** 3/5

Variety: Salads, Foot long, Subs, choice of breads, sauces, beverages and fillings

Taste:  I sampled the new chatpata chana sub sometime back (not at the airport). It has a beautiful crunchy patty with the usual suspects which go in my sandwich- Honey mustard, south west and chilly sauces. ***1/2    3.5/5

Specials: Four new Vegetarian subs.

Price for two: 500

404003-chai-point-koramangala

Ambiance: Minimalist *** 3/5

Location: Center of the terminal

Food Type: Teas

USP: Homemade tea taste

Value of Money: **** 4/5

Variety: Dum, Masala, Lemon, Ginger, Classic, Kashmiri, Green Sword, Black Pearl- warm teas. A variety of Ice teas- Lemon, apply, pomegranate, Ginger lemon, cranberry, peach and lychee.

Taste: Since my husband travels a LOT, he misses tea like crazy. Thanks to the Chai point at the airport, his ginger tea is sorted. Since I am not a tea drinker, I asked him to rate it, he said he would happy give it a **** 4/5

Specials: Chai Flask. It can hold upto 10 tea cups. One needs to download the app and order the number the cups needed. It is ready to be taken away in 30 min. They also give you the tea cups to go with it. The tea shall stay warm for upto 2-3 hours.

Price for two: 100/-

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ordDeliverMediaAmbiance: Minimalist *** 3/5

Location: Center of the terminal

Food Type: Coffee with Iyengar Bakery biscuits

USP: Affordable Filter Coffee

Value of Money: ***** 5/5

Variety:Coffee, Pot coffee, Cold coffee, biscuit, fresh ground coffee to buy and maddur vada

Taste: The excellent frothy and perfectly sweetened coffee. **** 4/5

Specials: The differently abled are given an equal employable opportunity. The price of the coffee here is Rs 15, which is lower than even what I get at my office. :)

Price for two: 50/-

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kaati zone logoAmbiance: Minimalist *** 3/5

Location: Towards the taxi boarding point

Food Type: Rolls on the go.

USP: Affordable Filter Coffee

Value of Money: *** 3/5

Variety:Batata vada, corn-peas, paneer, meats etc

Taste: New flavors for fillings makes it an overall a decent option while you are on the go.

Specials: You my preorder the rolls/combos by calling on 080-69657771/2 :)

Price for two: 350-400/-

For any feedback or queries please mail feedback@bialairport.com

All Complaints/Grievances/Compliments/Suggestions may please be sent to :

(a) Contact Person (Nodal Officer) – Terminal Manager : terminalmanager@bialairport.com

(b) Point of Escalation (Appellate Authority) – GM-Aviation Stakeholder & Quality Management : srinivas@bialairport.com

—–

There was also a news byte that I gave for TV9. Here is the link. Oh and I am on the still of the video too :D

 

Posted in Ramblings, Restaurant Review | Tagged , , , , , | 3 Comments