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
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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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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.

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Cheers,

Pallavi

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)

 

 

 

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

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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 😀

 

Eggless vanilla Sheet Cake

We keep having pot lucks at work and trust me they keep our morale so high 🙂 Most of the people have reservations about the eggs in baked goods. Hence I mostly stick to eggless versions as often as I can.

You shall need:

1.5 cup… All purpose flour

1 cup… White granulated sugar

1 tsp…Baking soda

1 tsp… Salt

1.5 tsp… baking powder

1 tsp… Vanilla essence

1/2 cup… melted butter

3/4 cup… Buttermilk (Add 1/2 tbsp vinegar to milk and let it stand for 5-10 min)

For Topping:

1/2 cup… chocolate shards (thinly sliced)

1/3 cup.. Almonds (chopped)

Method:

  • Sift the dry ingredients in a bowl and keep aside.
  • In another bowl, mix all the wet ingredients.
  • Make a well in the center of dry ingredients and add the wet half at a time.
  • Mix slowly until well incorporated.
  • Pour in a lined pan.
  • Sprinkle the chocolate and almonds on top lightly.
  • Bake in a pre heated oven at 180C for 25 min or until the skewer inserted in the middle comes out clean.
  • Serve with love.

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photo 1 (2) photo 2 (2)

Cheers,

Pallavi