This is an unsuspectingly situated tiny restaurant in Mumbai. I don't know much about fish, so a friend had ordered for me the Mangalorean (very patra-ni-ish) Pomfret Hirwa Masala, which is a steamed sea fish dish in green chutney. This was simply divine, if you dislike dishes that overwhelmed the taste buds with spices. The Goan-style Prawn masala were on the other hand, overpriced and nothing special. The prices are slightly non the higher side, the service is a bit slow and the place smells of fish (which I didn't care for once the food arrived).
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Chicken Carbonara (white sauce) and Meatballs in Red Sauce (red sauce) Chicken Carbonara had shredded chicken with fettuccini in white creamy basil & cheese sauce. Sadly, it has no bacon in it. So, I added some meatballs but they (tasted like) pre-packed ones. Its quite expensive though. I found their Meatballs in Red Sauce quite good, considering Italian cuisine is a novelty in Bangalore. There service was just above ok. The restaurant was well-lit but the decor felt pretentious as it had different elements and themes mashed up. The steel chairs placed indoors were less comfortable compared to the chairs outside. There was a wooden mid-sized long table and one long lounge towards the corner wall. Delicious Kimbap & Korean style bacon sizzler! Ginseng tea Very reasonable pricing, complete value for money prices I décor was mad, it was like a family hall like a home except with no wall partitions, and filled with large pearl white Victorian chairs within a grid of large plants in pots which were equally spaced. To add to this there were old posters of teen pop bands, hanging around. Tips & Tricks!
SPICY / PUNGENT: Garlic, Onion, Ginger, Mustard, Hot peppers Too spicy: Add some sweetness, fat, sour FATS (add comfort, richness & a wonderful mouth feel): Cold pressed oils, Avocado, Coconut milk / cream, Nuts BITTERNESS ( highly alkaline): Romaine Lettuce, Kale, Arugula, Basil, Nutmeg, Cumin, Dandelion Too bitter: Add sweet, salty, sour SOURNESS / ACID / TART (adds a high note, a brightness & keeps greens from oxidizing): All Vinegar, Lemon & Lime juice, Tamarind, Raspberries, Cranberries, Pickles, Rejuvelac Too salty: Add sour, fatty, sweet Too sour: Add sweet, salty, fatty, bitter SWEETNESS: Agave, Fresh fruits, Dried fruits, Yacon, Maple syrup (not raw), Rapadura, Stevia Too sweet: Add some sour, salty, bitter, fatty or spiciness SALTINESS (perks up the depth and complexity of other flavors & salt will help to draw water/moisture out of raw veggies) Just needs a spark: Add acid or one of the aromatics added at the end of cooking, or just a touch of heat (spiciness) Arabic Kabsah or Yemeni mandi (originated from Persia) is similar to Hyderabad's Kaccha, Lucknow's Awadhi & Malabar's Nadan Kozhi Biryani & Kashmiri Pulao, Thailand's Khao Mok Kai, Burmese's Danpauk Pure Sesame (Til) Oil (known as Gingerly oil also) Comes in two types - a light, very mild Middle Eastern type and a darker Asian type pressed from toasted sesame seeds. It is often used as a flavor enhancer. Contains vitamins and other natural ingredients. Low peroxide value. Lower Acid value Pure Mustard Oil A high content of Monounsaturated Fatty Acids (MUFA 70%), along with Omegas 3 and 6, helps slowdown the aging process of body cells. A natural preservative, it makes an ideal choice for pickles, sauces, chutneys and marinades. Expelled from mature mustard seeds and filtered to perfection to retain its natural properties. Mustard oil with its high levels of MUFA (Mono-Unsaturated Fatty Acid) has a high smoke point, longer shelf life and therefore does not detoriate easily. Mustard oil is suitable for all types of cuisines, imparting its flavour and freshness to the food cooked in it. Also traditionally known as a natural preservative and hence also used for picking. Refined Sunflower Oil Rich in natural Vitamin E, which acts as an antioxidant and with high smoke point Refined Safflower (Kardi) Oil It has highest amount of polyunsaturated fatty acid in comparison to other vegetable oils. Refined Kardi (Safflower) Oil also consists of linoleic fatty acids (Omega-6) dietary PUFA, which is well acknowledged for positive effects on different physiological processes, like regulation of plasma lipid levels, cardio vascular and immune functions. More over if taken as a part of low saturated fat diet, it reduces the risk of heart disease. Good for salads and sauces, has a distinctive flavor. Sauces/Marinades
{•The total fat intake should ideally be between 20 per cent and 35 per cent of the total calories. •The saturated fatty acid (SFA) content should be low, which means it should not exceed 8 to 10 per cent of the calories derived from fat sources. •The remaining calories (20 per cent) of the fat allowance should come from a mix of polyunsaturated fatty acids (Omega 3, Omega 6 ) and Monounsaturated fatty acids (Omega 9) '•The ratio between PUFA and SFA should range between 0.8 and 1. •The ratio of Omega 6 to Omega 3 should be in the range of 4:1 to 10:1. Some of the western diets have ratios as high as 30:1 which are not quite desirable. There is data to suggest that such abnormal ratios could enhance the pro-inflammatory responses in the body. •The commercially produced trans fats have to be avoided, although some amount of naturally occurring trans fats that are present in meat and milk is acceptable.}
The famous Five Spices blend The following are grounded together: (used along with wild Ginger)
(optional: 1/2 teaspoon white pepper and/or 1/2 teaspoon ground ginger. Both will give added bite and depth of flavour)
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