There is this thing about Korean food, I absolutely love and dislike different items. I go to a Korean restaurant for their salty bulgogi (korean style grilled on a BBQ or a stove-top griddle) pork and the assorted accompaniments, which includes the Sticky / glutinous Rice. I absolutely am in love with their gim-bap (gim: seaweed leaves) and I think it's better than Japanese sushi any day. I tend to stay away from their egg and beef preparation. Their half raw preparations (I stress that I would like it totally cooked or well done) and Korean meat spices don't sit well with our general way, I guess. These restaurants are not the right place to have momos. The Indian-Chinese-Nepali momo fusion food is something which Korean speciality restaurants cannot do justice to. So I have been there a couple of times but have eaten there only a few times. If you are there at a reasonable time, then you get to eat. You get a sense that you are having a relaxed and personal interaction with their staff. The price is slightly steep, even for a speciality restaurant, however, the quantity is also always more for a single person unless he wants to over eat. Korean restaurants have this fascinating weird thing in their space, be it posters of their teen pop culture which are plenty of dolled up teens with a serious hangover of 70s rock, or they have these little porcelain figurines (that freak me out a bit) that all stare over and around you while you eat.
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Istanbul Doner, TurkishRs. 90 and the best! Byblos, LebaneseThat's the Shawarma under the "Main course". I suggest try the Shawarma (wrap) under the Starters. I now know, I don't want authentic taste. I like the flavours to be put intelligently, fused to create dishes that most can palate; without loosing the essence of it all. This maybe a place only for people who like sheep meat. And I cannot be fair as I didn't order any lamb from this middle-eastern (i.e. lamb speciality!?) restaurant. I don't know enough about their different styles of food (I do know the stereotypes). However, there is no excuse for the three types of (thickness) breads served, which were neither soft nor any good. They were powdered for some reason. The chicken wings were like the average home-made kind, fried with flour and garnished with burned (bitter) coriander. The chili hummus was bland and garlic mayo was very/only sour. Everything had less salt, especially their soft french fries (I like it crunchy). I didn't care much for the seafood in their menu. I'll be going there again for their 'relaxing' hot Chamomile flavoured tea. Its one pricey (teabag) though. I have a gut feeling this is more of a place which is (its a guess by looking at their menu) positively soup & salad biased place. I can't eat that during summer. Al-amara, EgyptianIts a tiny restaurant, its cheap, clean, super-fast and popular- the best Arabic fast food in town for this price. It may not be very nutritious but its very tasty. Try the chicken-cheese keema roll and "falafel spl" that has french fries, mayonese, chickpea, brinjal/egg plant, sesame paste sauce (hummus, tahini: lemon, garlic, olive oil etc), salads with lettuce etc all rolled in a flat pita bread Brik Oven I had heard about their authentic Naples-style pizzas a lot. It’s started by Chef Anirudh Nopany (trained under Le Cordon Bleu) and Sreeram Anvesh. The Brik Oven in Prestige Trade Towers, has very limited seating. The food is fresh (especially the black olives) but a bit expensive. If you compare it to any of the pizza franchise, the taste may leave you slightly underwhelmed at times. The handmade dough base is the star of the show. Its soft inside and corners are nice and crispy! I added to my pizza extra tomatoes, olive oil, parmesan cheese, tabasco sauce to punched up its flavours. They don't serve chicken pepperoni so instead I ate their hawaiian pizza and was pleasantly surprised by how fresh and tasty it was. These are some various types of condiment that I found helps a dish to come together. Tips
Chutneys
Some TitbitsThe little rogue is a slippery one. The restaurant has shifted thrice (initially, it was in the old Secret Garden Cafe's spot, next to Ulsoor lake) and always neatly tucked away, like an innocent summer mystery. What was different this time was the missing cute and quirky purple typography on their signboard. The new ambience is more old-fashion, mature and private.
The food still is like a work of art; simple, balanced and tingling with flavours. The herb 'roasted chicken with lemon & garlic sauce' was tender and juiciness. The mash potato has replaced the potato and mayonnaise salad. The garnish now consist of vegetables like crunchy broccoli and baby-corn instead of the neatly sliced fresh apple and carrot. Finally, it accepts card besides cash. Its namesake in Koramangala is a franchise that has been sold, nothing to do with this restaurant and is run by different management. Cooked by Lalram Khiangte & my aunt Traditionally some Zo food,
If you change one letter, "o" from "Zo" and replace it with "u"; the word "Zu". In Mizo it means alcohol!
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AuthorI am interested in unfolding scene design, character design and image design; representing contemporary narrative strategy, narrative shot and narrative style. The flowing images, which combine aesthetics and ideology. NoticeThis site contains copyrighted material for purposes that constitutes 'fair use'; and has not always been specifically authorized by the copyright owner. No fee is charged, and no money is made off this site. If you wish to use this copyrighted material for purposes of your own that go beyond 'fair use,' you must obtain permission from the copyright owner.
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