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The dinner fare at Skylit

I was invited to review the dinner fare at the recently launched rooftop restaurant, Skylit at Citrus Hotels, Bangalore. Skylit is located at the heart of the city with an open kitchen for evening dining pleasures only. 

Here's a photo tour...


The ambiance is best suited for a romantic candlelight dinner... 

16 Kebabs and grill specialties from all over the world are served from platter to plate. I decided to try each one of them...


BBQ chicken...


 Butter Garlic Squid...


 Chakundari Murgh...


Aloo pudina tikki...


As the starters were filling me up, I had to take a breather in between. I had some fun with the cocktail stirrers. 

Drinks giving high five...



Drowning in the drink!


Let's resume...


 Gilafi tandoori aloo...


Fajitas...


Veg polenta...


Jalapeno cheese fish...


Lal mirch ki tangdi...



Lamb chop in pepper sauce...


 Mexican grilled vegitables...


Sarson wali machchi...


Peshawari paneer...


Mutton sheekh...


Besides kebabs, the meal comprises of a buffet with rare gravy dishes, biriyanis, vegetables, Indian breads and salads. My plate for the maincourse...


Desserts...

My dessert filled plate...


 Some of the dishes were really great. You will surely overeat if you are not careful with the helpings.

Leaving you with the lovely smile of Swati...


Frozen Dessert Workshop at Movenpick

I was invited to attend the Frozen Dessert Workshop at Movenpick Hotel and SPA, Bangalore...



The building looked very photogenic from outside with some clouds peppered around..


The ambiance inside was even better with glass water walls...


And beautiful chandelier...


I found myself attired like a chef with a few friends, ready to experience dessert creation...


Chef Rayomund, a master of the trade demonstrated the finer nuances of frozen dessert making. Here he creates an Individual Frozen Key Lime Pie. What an artist he is...

Here's the recipe...








Next dessert was Fresh Mango Sorbet...

Here's the recipe...





Next dessert was Frozen Blue berry cheese cake pops. I liked the simple directions from the ever smiling Chef  Rayomund. I could manage to make this dessert in the most haphazard way.  My name on the pop stick to mark the milestone...


Here's the recipe...





Dessert making is an art. And that was evident from the array of desserts the talented chefs at Movenpick prepared for us...






















We also got to sample some awesome appetizers too...







I would like to thank Mr Vinesh Gupta, General Manager, Movenpick Hotel and SPA for inviting me. It was a pleasure conversing with him...















Leaving you with the lovely smile of Oendrilla, our host...



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