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Kabab Station

26 Nov

It’s officially my last day in Bangalore. Crazy! For lunch today Gopi took us to Kabab Station with his entire family. We started out with chicken, paneer and fruit kabobs. I thought that was the main course but was surprised to find out that that was just the appetizer. It was followed by a buffet…

and some pani puri…

and a dessert of ladduh, kir and fruit tart.

Good thing my stomach was already stretched out from Thanksgiving, or else I wouldn’t have been able to fit in all this delicious food. YUM!

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Thanksgiving in India

25 Nov

Thanksgiving is my favorite holiday of the year. Binge eating. Binge Drinking. Turkey. Creamy, fluffy mashed potatoes. Gravy. Pumpkin pie. What’s not to love? Also it always falls on or around my birthday making it extra fun. Since I’m in India for Thanksgiving this year, without an oven, Claire and I found an Italian restaurant that would cater a T-day dinner for the two of us. A whole turkey, vegetables, gravy, mashed potatoes, stuffing and pumpkin pie… for 10 people. That was the minimum order, unfortunately (or fortunately, maybe?). Leftovers are one of the best things about Thanksgiving.

We give Thanksgiving from Toscano the thumbs up!

Happy Thanksgiving to you all!

Dinner at The Royal Afghan

12 Nov

Vegetarians must love traveling to India. Since much of the population is vegetarian, there are always options at every restaurant. I’ve been adhering to a vegetarian diet while in India, but have dabbled in a few carnivorous cravings (when appropriate). For example, when we went to eat dinner at The Royal Afghan, known for their meats cooked in a Tandoor, I couldn’t pass up a chance to try the specialties of North/West India. We started our meal with papdums topped with chopped tomatoes and onions… think Indian nachos, where the chips are fried lentil crackers.

Next we had dal Bukhara (stewed black lentils), raita with cucumber, onions and tomatoes, murgh makhani (butter chicken), tandoori lamb and a basket of parathas, rotis and chapatis.

Thankfully we had ordered the raita, because everything was super SPICY, even the lentils. The chicken was rich and the lamb was oh so tender. North Indian food is flavorful yet heavy, so we were quite stuffed by the end of the meal. And as full as we were, we felt like it was our duty as tourists to sample a few of the regional desserts. Just doing our job. 🙂 We tried the rasmalai (paneer in clotted cream) and the shir berinj (rice pudding). I liked the cardamom spice of the rasmalai, but really loved the creamy shir berinj. I am a sucker for rice pudding though.

Traveling for work means never paying for a meal. Hello per diem! Just like being taken out on a date for every meal every day of the week. A girl sure could get use to this.

The Royal Afghan – ITC Windsor
25 Golf Course Road
Bangalore, Karnataka 560052
(91)(80) 22269898

I Love Room Service

3 Nov

You never truly appreciate the amazingness of room service until you’re stuck living in a hotel for months without it. When I was staying at the Taj Palace and Towers Hotel over the weekend, I took full advantage of the availability of it (and the perfect English of the staff). I even ordered my Masala Chai with soy milk, without a hitch. Oh Jamiepinkpanda, you had the right idea all along! Here’s a picture of my breakfast of Bircher Müesli and tea.

If the hotel only had movies on demand, we never would have left the room. Well I suppose it’s a good thing that they didn’t.

Coconut Vegetable Stew and Appams

20 Oct

When eating out in India I often find myself asking whether a dish I’m ordering is spicy. I’ve learned that “not spicy” means spicy. I’ve learned that “sweet” means spicy. And I’ve also learned that a “little spicy” means I’m going to need an extra bottle of water and maybe a bowl of yogurt to bathe my tongue in. Don’t get me wrong. I love spicy food. Just not every meal, everyday. So when I want a break from heat and still want Indian food, I turn to a staple dish in Kerala of appams and vegetables cooked in coconut milk. I love eating the crispy lace of the appam first, then soaking up the coconut broth with the airy, fluffy centers. Nom!