Fine dining love takes over Bengaluru

In my earlier post, GourmetItUp experience at Shiro, I had mentioned about GourmetItUp, it creates and curates customized food experiences. They help in creating unique and exclusive dining experiences for its members, from off-menu meals to tasting experiences.

Fine dine restaurant reservations portal GourmetItUp officially launched its services at restaurant partner Shiro, UB City Bengaluru on 19th March 2015. GourmetItUp partnered with Chandon and Shiro to showcase their plans for Bengaluru, at the launch event, kick starting a new and exciting phase for the gourmet food industry in the city.

"GourmetItUp is a resource that enables the locals to gain access to new culinary experiences around the city at affordable prices. Masterclasses are one of our most popular and enjoyed properties. They are very engaging and help give the diner an actual feel and taste of restaurant quality experiences hand's on" said Deepa Jain, co-founder GourmetItUp.

Shiro has partnered with Vietnamese culinary star, Chef Vu Dinh Hung to create an exclusive Vietnamese menu as part of its Viet Pop Up Experience. GourmetItUp guests were treated to an engaging masterclass by Chef Hung where signature dishes from the menu were showcased.

The evening saw an interesting exchange of ideas, mingling over flutes of Chandon and a fabulous gastronomic journey. The much awaited sit down GourmetItUp experience showcased carefully handpicked detailed dishes from Shiro's limited edition Vietnamese menu, while they enjoyed flutes of Chandon’s sparkling wine that flowed throughout the evening. The patrons were left very impressed and delighted with the advent of a revolutionary movement in the fine dining space in Bengaluru.

Bengaluru welcomes GourmetItUp :)

JW Marriott's Bangalore Baking Company Delights

My love for JW Marriott is very evident among the people who know me so this time I was invited on a Saturday morning for some BBC Delight (Bangalore Baking Company). I always wonder why does JW Marriott make me wake up early in the morning, be it their cook off at First Agro farms or cook off at a village. Nevertheless, they have always given me a memory with their every visit so I was looking forward for the day.

Bangalore Baking Company has a very cosy ambiance with large glass windows and marble interiors which makes it very spacious and peaceful with some indoor and outdoor seating. It also has a library which has a extensive collection of coffee table books on many subjects. It has wifi and plug in service which makes it an ideal place for hangout and meeting. Well, I have spent hours here reading, meetings and even indulging in their delicacies.

Chef Daniel has been conducting baking classes at BBC for a while now where he also offers amateur bakers a chance to be pastry chef for a day with some personalized baking experience.

Chef Daniel and Chef Grenal took us through the evening showcasing us some new additions on the menu and also some secrets behind the recipe's and cooking. Grenal started with a Taco salad, a Mexican salad with the goodness of veggies in a different shaped taco. Not being a veggie lover, I was indulging in this spicy salad the most. A sure to try when you visit BBC next.

Next was Caribbean jerk chicken sandwich which had some thyme, cinnamon, chillies, nutmeg, garlic, tomato between a focaccia bread served with some chips. I truly feel Chef Grenal has some magic when it comes to non-veg, the jerk chicken sandwich will make you want for more which will tantalize every taste buds.

or veggies, there was Caprese sandwich which had fresh mozzarella, tomatoes and basil which made the veggies want for more. I personally did not like this one as much as the other dishes.

Chef Daniel made his special Chocolate lava and also shared tips while making this one. Hot chocolate oozing out from a warm cake, what does one need now? 5 ingredients put together will make this extremely delicious dessert. The recipe is extremely simple but the magic of Chef Daniel's hand as an added advantage made it heavenly and sinful. You should try this at BBC.

I think I can try these simple recipe's at home, Ummm I think I better head to my favorite BBC to enjoy them :) Thank you Chef Grenal, Chef Daniel and the team at JW Marriott for a wonderful Saturday morning/

Sangria Sundowner at Shiro

I have been to Shiro a couple of times and if you have been reading my blog then you would have read about my review during the Times city gourmet week 2014. This time I was invited to be part of Sangria Sundowner which included Sangria masterclass, Sangria tasting, Sangria recipes and food pairing. With Sangria Sundowner, people can have relax after their work with a couple of drinks and appetizer before they head towards dinner. It could best enjoyed with friend's for an evening chat or a casual business meet. The Sangria Sundowner menu is available between 4PM-8PM.

Shiro gives you a perfect reason and season to unwind in the relaxing rays of the setting sun with Sangria Sundowners. With its incredible Zen inspired ambiance, brilliant Pan-Asian spread and soothing music, Shiro offers patrons an endless flow of White and Red wine Sangrias. Sangria Sundowner is perfect for all those looking for a relaxed evening without sparing an ounce of luxury. There certainly cannot be a better way to end the day.

The evening began with Sangria masterclass where Wayne (Bartender) demonstrated on making Red Sangria and White Sangria. The first Sangria which he made was Red Sangria. He started by adding loads of ice in glass, followed by 20 to 30 ml of peach, green apple and passion fruit syrup's (One can replace these with fresh fruit juice or seasonal mashed fruits), 15-30 ml of White Rum (You can use dark rum or brandy as per your taste), Cinnamon powder to give it a distinct taste, some orange juice and red wine. This was stirred well and the same was filtered into a wine glass. Fresh fruits like red apples and oranges with peel were finely chopped and added to the glass. The drink was a little sweeter due to the syrup's but the hint of cinnamon gave it a distinct. People on the table preferred a stronger sangria over the sweet one.

Syrup's added

Red wine is added

Poured into the wine glass

Chopped fruits being added 

The White Sangria was also prepared in the same manner but with a few changes. The preparation is same till the addition of white rum, some apple juice was added instead of the orange juice to maintain the color followed by the white wine. Green apple and oranges with peel were added in the end.

You can make a Sangria in ten minutes and store it for up to three days. If the sangria is preserved for longer, it gives a better taste. Also, any fruits or syrup's could be used to make a sangria. In the

masterclass, The Two headed Bird 2013 wine by Myra was used. As I do not consume alcohol, I did learn how to make a Virgin Sangria which I enjoyed during my evening. 

After Sangria tasting, we moved on to food pairing with Sangria. A combination platter vegetarian and non-vegetarian was served. The veg platter had Vietnamese vegetable spring roll, Mushroom & baby corn in Thai barbecue sauce, Korean chilli potatoes and chi chow dumpling. I personally loved the Korean chilli potatoes which were spicy but had a hint of sweetness too. Chi chow dumpling with the dip were tasty and the Vietnamese spring roll paired well with Sangria too. While I do not enjoy mushroom's, other people on the table enjoyed Spicy mushrooms from the ala carte menu.

The non veg platter had Vietnamese chicken spring roll, Chicken in Chilli mustard sauce, Stir fried fish with basil and Chicken Gyaza. All these appetizer's go very well with the Sangria and enhance the taste of the drink too. Stir fried fish was a instant hit with everyone along with Chicken Gyaza (dumpling). Chicken in Chilli mustard sauce was a little spicy. From the ala carte menu, I tried the Mahtani chicken which was delicious and is supposed to be their speciality too.

All the appetizers on the Sangria Sundowner menu are chosen by Chef Priyank to enhance the taste of Sangria and also to build an appetite for dinner.

To end my meal, I chose to have Molten volcano with ice cream. The melted chocolate from the Volcano kept oozing with every bite and was extremely tasty. I chose to have it with a little vanilla ice cream so that I do not find it too sweet or chocolaty. 

So its time to head to Shiro for some good food, tasty Sangria with loads of conversations in this beautiful weather of Bangalore. A different experience at Shiro was very good for me and I am looking forward to visit the place again.

Pic credits: Nita and Arjun

Zespri Kiwifruit Master class at ITC Gardenia

Zespri International, the world’s largest Kiwifruit marketer, in association with ITC Gardenia delighted food aficionados with a special master class recently at ITC Gardenia. Yogen Datta, Executive Chef, ITC Gardenia and his team demonstrated innovative and quick ways to add a zesty twist to everyday cooking with Zespri Kiwifruit.