Wednesday, December 4, 2013

Still Indian Wine Viognier

B'day cake & Wine

Wine Roses & Still Indian Wine - Viognier
When it comes to wine I’m no connoisseur, I’m more at home with baking and find joy in cooking. But, off late I’m getting down to the nitty gritty of wine tasting. In one of the earlier wine tasting and food paringevent organized by GingerClaps, I got the first hand experience of 4 S's of wine tasting: Seeing, Swirling, Smelling and Sipping.

And now, here is my first experience still Indian Wine - Four Seasons Viognier.

I saved this wine for a special day – my partner’s b’day. And just before dinner, there was a strong downpour in Bangalore, apparently due to a low depression in Bay of Bengal.

Four Seasons Viognier, comes under the Still Wine category. Meaning, this mine contains no carbon dioxide. So, basically it’s devoid of sparkle or effervescent qualities.

Interestingly, Four Seasons Viognier is from the Western Ghats Wine, a region endowed with the perfect natural conditions for yielding fine French varieties of wine grapes.

Tasting this Indian Wine gave a whole new experience, a different taste than Merlot wine. The dry white wine with aroma from white peach presented an opulent lushness.

Call me totally unorthodox or naïve or even experimental. I had different accompaniment for this wine. I had couple of freshly baked cupcakes, and then the ended with tuna cutlet. I had to say this. Fish cutlet and still Indian wine was an awesome combo. Maybe, it’s the oddness, or the entire mood made, the moment more memorable.

Price for Four Seasons Wine - Viognier
Market price for this Indian wine is Rs. 650 per bottle. It’s the right price for the Indian wine. And you might as well gift this to your friend or have it for the next party.

More details on Four Seasons Wine

Sunday, November 24, 2013

Christmas Cake Fruit Mixing Ceremony - 2013

Had a wonderful Christmas cake fruit mixing ceremony at my residence Cake Baking Class Bangalore today in Bangalore, this occasion gives an opportunity to bring people together. Everyone rolled up their sleeves, wore disposable gloves and dug into the chopped dry fruit mixture.

White and black currants, chopped raisins, ginger chips, orange peel, candied fruits, glazed red cherries, dates spices of ground cinnamon, nutmeg and cloves were heaped on a big bowl and hand-mixed with rum and caramel sugar, it turned over and over again amidst lot of cheering..

The sloshed dry fruits were carefully put away in porcelain jar and sealed with cloth to rest till a week before Christmas. The containers will be turned once in a fortnight to allow the liquor to coat all the fruits, a portion of it was taken home by the students.

We also baked a Christmas cake with the fruits which was already soaked for 8 months.

The Wine making session also went well with lot of energy from the students while crushing the grapes, even this was stored in the porcelain jar for it to ferment for 42 days.

Merry Christmas!!!

Tuesday, November 12, 2013

South Indian Thali Meals Cooking Class Bangalore

Indians are known for having elaborate meals and the Swiss just loved the south Indian Thali meals. 

I had four swiss and one Indian who came in for a typical south Indian Thali meals cooking class.

They want to learn how to make Sambar, Dal, Rasam, 2 types of vegetables, lemon rice, pickle and payasam. I had a nice time with them, enjoyed seeing them eating the meal which they had cooked.

One my student Arianne after the cooking session wrote about her experience in her blog which is in German Language. 

Live Hands at Cooking Indian Dishes

Happy With the Outcome

At the Table 

Enjoying Thali Spread 

Just After the Class - Happy Lot

South Indian Thali

Work-in-Progress - Making Roti

Small wonders in life - Baking Competition Judge

Had a chance to be the Judge for baking competition conducted by Inner Wheel Club of Bangalore.Good experience with all the wonderful participants, amazing dishes and really talented and creative crowd.

Thursday, October 24, 2013

Prince George's Baptism Gown & Telma's Creation

Today the print and T.V channels flashed the images of Prince George's baptism. The christening dress wore by little prince was the replica of christening gown of 170-year-old gown used for every royal christening, including Prince William and his father, Prince Charles. 

When I saw the baptism gown wore by the young prince, and it reminded me of two christening which happened few months back in our family. It was my nephew Nathan's in Bangalore, and niece Michelle's christening in Trivandrum. . 

And among the fond memories during the christening, it was delightful to see two babies decked in beautiful, flowing baptism dress stitched by my Mom.    

The baptism gown stitched for her grandchildren was similar to the one worn by Prince George. She spend almost two two weeks to stitch each gown. Also, she took the pain to go to Commercial street in Bangalore to purchase the gown material, the laces, bows, etc.

When she stitched the gown, many folks passed comments on the long flowing dress, the frills, and embroidery work for the boy's gown. On the contrary, she insisted that the baptism dress for boys also has to be free flowing one.

I:m very proud of your creativity and talent, MOM!!! 

Baptism of Prince George

Baptism of Nathan George Gomez
                              Baptism of Michelle Stephen Gomez

Monday, September 30, 2013

You're Invited for Mutton Pasanda

Very rarely I come across a movie that touch me closely as this one - Lunch Box. It has also the frills of a modern life - a longing, a new start, stale relationship, monotony of urban life. And one such movie is Lunch Box.

And if you ask me why I like Lunch Box, then I may not have an answer. It has all the spices, and in good measure. All the people portrayed in the movie, lla, Sajan Fernandez, Shaikh, Ila’s partner, are people around us, or even we can see ourselves in them.  .   

In this movie, Shaikh ( Nawazuddin Sidddiqui) invites Mr Fernandez (Irffan Khan) to his house, . and treats him his favorite dish - Mutton pasanda. 

The way Shaikh spoke of the delicacy, it persuade me to try out Lamb Pasanda in my kitchen. And you're invited!

Mutton Pasanda

Lunch Time scene in Lunch Box :)
So here comes the Mutton Pasanda recipe. 

Ingredients required:
  • Mutton                             ½ kg
  • Cream                            ½ cup
  • Curd                                ½ cup
  • Onion                              2 Chopped
  • Garlic                              4 chopped
  • Ginger                             1 inch chopped
  • Oil/Ghee                          2 tablespoon
  • Turmeric powder            ½ tsp
  • Corriander powder        ½ tsp
  • Cummin powder             ½ tsp
  • Garam Masala               1 tsp
  • Nutmeg powder              ½ tsp
  • White pepper powder   ½ tsp
  • Almond paste                 2 tbsp
  • Roasted almond             6
  • Corriander leaves few
  • Salt to taste
Follow these Steps:
  1. Cut the mutton into thin slices, then place the slices between cling film and pound with a meat mallet to make them even thinner.
  2. Put the lamb slices in a bowl, add the garlic, ginger and curd and marinate well and keep it for 2 hours.
  3. Heat oil in a pan and add chopped onions and sauté till golden brown.
  4. Add turmeric powder, salt, cumin powder, nutmeg powder, pepper powder and coriander powder
  5. Add the marinated mutton and little water and cook for 30 minutes .
  6. When mutton is tender add the almond paste and cream and gram masala  powder
  7. Garnish with roasted  almond and coriander leaves .
  8. Serve hot with roti or rice.

    Information about the history and origin of Pasanda

Monday, September 23, 2013

Delightful Tandoor Experience at Tandoor Restaurant

Lunch at Tandoor Restaurant, Bangalore

Finally the project lunch at Tandoor restaurant, at M.G, Road, Bangalore happened. Hurray! It all started with table reservation for two of us. And for a change, we were on time.

Thought the menu was pricy, it was suprising to see packed tables filled with familes, friends and few with foreigners/ expats. Probably, these are tourists who has stepped from the near by Oberoi or Taj Vivanta.

Succulent and tasty kababs at Tandoor

Ready for a bite of Naan

What we ordered - Naan and Butter Chicken

Two full size bellies in front of Tandoor Restaurant :-)

Positive Experience at Tandoor Restaurant, M.G, Road, Bangalore:

Awesome Starters - Kebab - Perfectly cooked, one of the best North Indian starter I ever had
Fast Service - Lightning fast service - Full marks
Smiling Customer Service -  Waiters with a pleasing disposition
Large Serving - Good quality in one serving ( one dish good for two)

If you love North Indian cusine or willing to explore, then I suggest you to plan a lunch or dinner at Tadoor restaurant at M.G, road . Though I tasted kebabs, naan and butter chicken, I feel rest items on the menu will match with quality and taste.

My suggestion to Tandoor's Mgmt:
Pls avoid using plastic covers while packing remaining food. Better, option would be to give a paper cover with Tandoor name on it. It would cost you more, but it's worth for your brand!

Also, your staff could suggest first timers like us on the size of serving.

Happy Lunch!

Monday, September 16, 2013

Onam 2013 in Bangalore

Onam Sadya at home

Ambalapuzha Pal Payasam

Wednesday, September 11, 2013

Who doesn't loves Blondies - Check this Recipe

Blondies For You
After a pretty long time I found time to watch a culinary show on T.V. The show by Gordon Ramsay was packed with tips, recipes. This show he showed how to make Blondies.

Baking Essentials: Ingredients

Melted Butter                     - 1/2 cup
Castor Sugar/Brown sugar  - 1 cup
Egg                                     -  2
Vanilla essence                   -1/2 tsp
Baking powder                   - 1 tsp
Flour                                  - 1 Cup
Salt                                    - a pinch
White Chocolate chopped  - 1/2 Cup.

The method I followed:
  1. Preheat oven in 350 degree
  2. Butter the baking pan with butter paper
  3. In a bowl, add the melted butter, sugar and cream well.
  4. Stir in eggs, vanilla essence and salt.
  5. Add flour and stir until everything mixes.
  6. Now add the chopped white chocolates and fold it properly.
  7. Pour the batter into baking dish and bake for 20-25 minutes.
  8. Cool them and cut into 16 squares.
Enjoy the Blondies :-)

If you like bondies, you will naturally like Brownies.

Thursday, September 5, 2013

Restaurants in B'lore Serving Onam Sadya - 2013

Image Courtesy - Ente Keralam
Enter Keralam presents a special Onam Sadhya from 7th September 2013 to 17th Sept 2013. The menu features special delicacies like Ada Pradhaman, along with Thorans, Avial, Eruseri, Rasam and more.
The rate
445/- + Tax from 7th to 13th Sept 2013,
545/- + Tax on 14th, 15th and 17th Sept 2013 and
16th the Onam day it will be 595/-+ Tax,
Call on 080-32421002 to reserve you seats.

The Paul - Amar Jyothi Layout ( Opp Dell Office) 

The Paul presents a Onam Buffet @ Rs.1250/-will be served the traditional way – on a banana leaf and will have 16 dishes including  payasams along with an assortment of accompaniments.

Call 40477277 , 9902010387 to reserve your seats

The Gateway offers Onam Sadya served the traditional way on a banana leaf. The feast features ever popular vegetarian favourites like Kalan, Olan, Avial, Pachadi and Kootu Curry along with accompaniments and delicious desserts Pal Payasam and Ada Pradhaman. The feast will be served the traditional way on a banana leaf. at Karavalli's . Rs.950/- plus Tax .
Contact # 66604545 to reserve your seats.

Also, I saw a poster about Onam Sadya delivery at Frosty's Super market at Indira Nagar.
Delivery Date: 16/9/13 ( Monday Only)
Time: 11 AM Onwards
Onam Sadya - Home Delivery - Serving 3 nos - Rate Rs 975/-

Contact- (M) 9008477741, 080-65678238

2013 Onam Sadya in Bangalore

Onam Ashamsagal - Onasadya 2013 with Menna
Onam is celebrated over 10days with Sadya eaten over plaintain leaves, it is difficult to find these traditions  outside Kerala.  But I always  try and manage to make the sadya in the traditional way.
The first course of an Onam Sadya is always Paripp curry and  ghee with red boiled rice and pappadam.

Paripp curry -Roast the Moong Dhal  then add water and cook it with some salt and a coarsely ground  coconut, jeera and green chillies. When it is cooked , temper it with dry red chillies, mustard and curry leaves.

Olan – Cut the vegetables into fairly big pieces  as for avial (Raw banana, Brinjal, Raw papaya, Lady’s finger, pumpkin, snake gourd and split green chillies).  Boil Red gram (vanpayar) . Cook all the vegetables add the boiled gram. Crush the garlic cloves with the grated coconut and stir well. The curry should be fairly thick. Temper the curry using coconut oil, mustard, dry red chillie and curry leaves.

Avial – Cut the vegetables into big pieces (Brinjal, pumpkin, snake gourd, string beans, drumstick etc., ) Boil the vegetables along with slit green chillies , turmeric powder, curry leaves and salt. When the vegetables are done add coarsely ground coconut and cumin seeds mixed in curds. When the gravy is fairly thick. Season the curry using coconut oil, mustard, dry red chillies and curry leaves.

Thoran – Thoran can be made with cabbage, beans, carrot and other vegetables also. You need to grate the vegetables for making thoran  or slice it very thin.  Add oil and cook the vegetable with salt and turmeric and when it is half done add coarsely ground coconut, jeera, green chillie and garlic.  Heat oil add mustard seed, red chillie and curry leaves and season the thoran  ( please don’t add water while cooking the vegetables)

Pulinji Curry – In oil fry mustard, curry leaves,jeera  and methi seeds. Add ginger and tamarind pulp and jaggery and cook till the gravy thickens. Garnish with fried curry leaves.

Along with the above curries the usual Sambar, rasam , moru curry along with Kaduku manga pickle, pachachdi etc are served.

Now let’s move on to the sweet dishes served on Onasadya.  There will be Ada payasam,  pal payasam,  parippu payasam

Ada Payasam - Boil the ada. Add milk cook until done. Then add sugar and cardamon powder. Stir well. Add ghee and garnish with fried coconut pieces

Make your Onasadya and Enjoy your Onam

Check this link to know more about Onam Sadya in Bangalore 2013

Onam Ashamsagal!

Friday, July 19, 2013

Bangalore Wine Buzz - Four Seasons Wine - Merlot

Four Seasons Classics - Merlot  

Wine For Two - Merlot Moments

Wine Perfect for Bangalore Weather  
An experience that could be rare for the Indian at 9 pm after a ride back home. Dry taste in Indian wines is hard to get. The Four Seasons Merlot is excellent for the weather in Bangalore, and you could be in for a great evening once the brim escapes.

The best part about Merlot is its compatibility with the regular food one cooks in an Indian home. The light high is also great with lightly fried eggs, chicken or bacon.

About Four Seasons Merlot ( Source:

Type : Still Red Wine

Grapes :Merlot (pronounced Mare-LOW)
 ( Click here for more info on Merlot)

Origin : Baramati, Maharashtra, India 

Style: Dry

Tasting notes for wine connoisseurs:

Colour : Ruby red in colour with a hint of garnet 
Aroma : Delicious aromas of ripe black fruits, especially plums. 
Palate : Medium bodied with soft tannins and a pleasant lasting finish.

You can buy Four Seasons Merlot online in India :

Click this link to purchase Four Seasons Merlot in U.S: For

Tuesday, July 9, 2013

Andra Style -Gongura Mutton Curry Recipe

Gongura Mutton Curry

Gongura Leaves

Farmer's Market at Yoga House, Indira Nagar

Bought some fresh Gongura Leaves from farmers market
Last Sunday I was at Farmer's Market, at Yoga House, Indira Nagar. It's my first visit to this place, and I was thoroughly impressed with the place, the organic merchandise and the people. From one of the stalls at the entrance, I bought two bunch of fresh Gongura leaves. And also bought Mutton on the way.

Next I checked for Sanjay Thumma's Gongura Mutton Curry Recipe. So, here's goes the recipe I followed from

  1. Coriander powder      1tsp 
  2. Cumin seeds powder  1/2 tsp 
  3. Garam  masalas          2 each(Cardamom, Clove and Cinnamon 
  4. ginger garlic paste       1 tbsp 
  5. Gongura leaves           5 bunch 
  6. Green chillies              5
  7. Mutton                       500 grams
  8. Oil                             1 tbsp 
  9. Onion                        1 cup chopped
  10. Red chilli powder       1 tsp 
  11. Salt                            as per taste
  12. Turmeric powder       a pinch
How to make Gongura Mutton Curry
  • Pressure Cook Mutton with  cumin,coriander,red chilli powder,water,and salt
  • Now take a pan,when hot add oil, garam masala, chopped onion and salt. Cook till the onion turns golden brown.
  • Now add ginger garlic paste, turmeric powder, green chillies and gongura leaves.
  • Cook in a very slow flame till the oil oozes out.
  • Now add the cooked mutton and cook for 5 minutes, add water if required.
  • Finally add the garam masala powder and garnish with coriander leaves
  • Serve hot with rice.
Enjoy your Gongura Mutton.

Saturday, June 29, 2013

One Night Stand from Queen of Nights

Dramatic opening in one of the night at our house in B'lore. Not just one, but more than a dozen of snow white Nishagandhi flowers bloomed spreading a sweet fragrance in the dead of the night

Tuesday, June 18, 2013

Greens from the Backyard = Ceylon Spinach

Have you seen this spinach? We Indians call this spinach by different names - Ceylon Spinach, Philippines Spinach,  Florida Spinach or Colombo Cheera. 

This common variety of spinach grows without much care in our backyards. After we moved to this house in Bangalore, we have the company of this ever green spinach. During the summer months, it was almost dried up, but with the shower, it has started to spread to its old glory.

This greens is know for its high protein content and its rich in vitamin A and C.
A world of caution, consuming large quantity is not advisable for those having arthritis and gout.

How to Use Ceylon Spinach
You can used in salads, or stir fried on in dal as I've done it today. Or you can make a toran and dal curry with it.

Ceylon Spinach (Talinum Triangulare) is also called Waterleaf
I Got Company 
Green, Green Backyard
Soak it in water for at least 15 minutes and rinse well.

Add oil, mustard, jeera and shallots and turmeric powder and saute for  few seconds

Now add the chopped spinach, cover and cook

Now add the grated coconut, jeera, garlic and green chillie along with salt and cook it well

To make Dal Spinach Curry, just add the cooked dal with lot of garlic, asafoetida powder and the cooked spinach. You can do different variations with the dal, just like the way make palak dal.

Once you've cooked it, you can have it along with hot steaming rice or chapati.  

This spinach is not available in the vegetable shops. Only few times, I've seen it in road side vegetable shops. If you have a terrace garden or kitchen garden, then you can easily grow it. All it needs is a bit of shade and lots of water.

And if you need its sapling, feel free to get it from my kitchen garden (backyard). 

Thanks and Enjoy.