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Better Ingredients Better Pizza

Papa John's claim to serve pizzas made from the freshest and best ingredients. According to them, safe, unbleached, high-protein flour is used to prepare the hand-tossed dough. The dough is always made fresh, and is never stored. I ordered some of their stuff to verify if better ingredients make better tasting pizza. 
Here's a photo tour...



Cheese sticks and potato wedges...


Oven baked tender Chicken Wings, marinated with secret spices and served with Barbeque sauce....


Chicken Super Papas - Premium Capsicum, Chicken Salami, Spicy Italian Chicken Sausage, Onions, Fresh Mushrooms and Black Olives, Chicken tikka layered on top of pizza sauce and smothered with Mozzarella cheese...


Fajita pizza is their signature tomato pizza sauce seasoned with tangy fajita spices, topped grilled chicken, fresh onions, green capsicum,  sweetcorn, mushrooms and jalapeno . Finished with mozzarella cheese and sprinkled with  with  mouth-watering  fajita seasoning...


Tandoori pizza is tomato pizza sauce, flavored with tandoori,  topped with grilled chicken,  red onions, green capsicum, golden corn, red paprika. Finished with mozzarella cheese...


Garden salad has Iceberg Lettuce,  Red Onions, Tomatoes, green capsicum, red cabbage and golden corn with Thousand Island Dressing...


Royal flavour of Zaffran pizza with Mozzerella cheese, green capsicum, red onions, chicken keema and chicken tikka topped with unique zaffran sauce. This remains my favorite...


 Molten chocolate lava cake...


Choco mousse cup...


The verdict: The ingredients definitely looked fresh as they claimed and some of the pizzas were really interesting in terms of flavor with right amount of toppings and cheese.
Our two years old fussy eater loved it...

Rohan and friends

Two years old Rohan is hard to photograph...really hard. I made a story from his candid gestures...








New menu at Cafe Mangii


A change of season always brings with it a new menu at Café Mangii, the charming Italian restaurant in Orion Mall, Bangalore. I have been here so many times and always look forward to the new gourmet additions in their menu at the beginning of every season. 

Here is a photo tour of the new magical menu additions, this summer...


Lemon iced tea...



They served Plateau De Fromage at the beginning of the meal and it appeared to be a mixup as the cheese platter is typically served after the main course. 
But I was glad to have the fine assortment of cheese at the beginning as I wouldn't have had any appetite left after the main course. 
The fine cheese included Brie, Emmental, Cheddar, Chèvre served along with Walnuts, Gala Grapes, cured Olives, Crostini and Grissini...


The delicately flavored Potage Parmentier (Creamy leek and Potato soup) was good. The spinach crisps were an interesting improver...


Roasted red pepper soup with Melba toast...


Mini watermelon cups were cute little watermelon cubes filled with Feta fondue, Arugula, Pine nut and aged Balsamic reduction...


Strawberry and Guava cooler...


Cranberry Apple salad was a crisp celery fennel slaw with Gala Apples, dried cranberries, sunflower seeds and honey dijon dressing. It was simple and refreshing...


The small plate appetizers  (left to right) were 
1. Jerk chicken Olivetti - Scotch bonnet peppers fumed chicken supreme served with Jerk Mayo and Pina Colada dip,
2. Chicken envelope - Scamorza gorged Bacon chicken blanket, slow-smoked barbecue basted in an Apricot Orange glaze
3. Baked Jalapeno molten - Creamy stuffed Jalapenos, salsa verde, sweet paprika and garlic dipping sauce
4. Crostini di polenta - Grilled Parmesan Polenta cakes, peperonata and Chive Aioli
5. Gorged Mushrroms -Herbed cream cheese and parmesan stuffed mushrooms in smudged barbecue...



Main course had Fusilli Mamarosa - Duo of cream and smoked cherry tomato sauce, pimentos, Broccoli florets and mushrooms...



Grillé cottage cheese steak with olive and cilantro tapenade, tomato riso, saffron beurre blanc...


Lemon Pepper Basa - Butter poached Basa fish served with zucchini fritters and smeared with lemon butter sauce. This was my favorite of the day...


Pollo Lombardy - Marsala and Mushroom immersed chicken, Parsley Mozzarella melt and grilled asparagus...


Philadelphia baked cheese cake with Blueberry compote...



Velvet brick brownie with Vanilla ice-cream...


I really enjoyed sampling the new menu additions. 
Leaving you with a view of the World Trade Center as seen from Café Mangii...

Scotch love with Coco Rocha


On the occasion of World Whisky Day, USL-Diageo, India’s leading Scotch-Whisky company, introduced to Bangalore its biggest global campaign ‘#LoveScotch’ at the Shangri-La Hotel, Bangalore. 
In attendance were the lovely Canadian Supermodel Coco Rocha and actors Randeep Hooda, Mandira Bedi and Dino Morea. 

Here's a photo tour of the evening that was filled with candid conversations around scotch whisky to start with and ended with a pub crawl that included two of UB City's coolest hangouts - Skyye and Sancho's...


Coco Rocha was really down to earth. The conversation with her was a charming experience...





Coco likes her Johnnie Walker Red Label with ginger ale...


I took her advice and tried her suggestion. The whisky does mingle well with ginger ale...


The Red Label Mule cocktail displays Johnnie Walker Red Label at its finest, marrying the spice and smoky notes with ginger ale, a squeeze of citrus and a splash of bitters...


Soon the other celebrities joined the party. Actors Mandira Bedi, Randeep Hooda and Dino Morea brought a special tinge of humor to the proceedings...


Randeep and Dino got behind the bar and tried their hand at making cocktails with World Class Brand Ambassadors Jamie Walker and Nicholas Ord!



In true Pub Crawl style, we visited two of the coolest hangouts in UB City – Sanchos and Skyye where they curated some more delicious concoctions with renowned United Sprits bartenders Ajay Nayar and Hemant Mundkur...





At Skyye, Mandira joined them behind the bar...





At Sancho's, Coco was seen in the thick of action...


Overall it was a fun evening. Leaving you with a mandatory photo with the pretty model...



Molecular Mixology Masterclass by Johnson Kinsey



Johnson Kinsey, the highly acclaimed mixologist from Australia is currently touring Bangalore. I happened to meet him at the High Ultra Lounge for a session of Molecular Mixology. 
Here's a photo tour..


High Ultra Lounge is located on the 31st floor of the World Trade Center, Bangalore. The view from the high altitude is amazing. When I reached there, the evening sky was oozing with drama...


I sat there sipping a raspberry cooler, watching the deepening dusk...


Even the birds seemed to like it...


Johnson Kinsey was demonstrating Molecular Mixology. Molecular mixology is a process of creating cocktails by playing with the density and viscosity of fluids. Eye of Bangalore is what Johnson named his first cocktail of the day.  He uses a calcium lactate bath for spherification...



The Cointreau poured into the bath reacts with the calcium, making a sphere of liquid with a gel membrane...



The sphere is rinsed in water to remove the saltiness of calcium lactate...



A syringe is filled with Currant Vodka and Citrus Vodka with Pearl dust...


The same is carefully injected into the sphere...


Clear Currant Eyes of Bangalore is ready to be gulped...


Johnson got the inspiration for the next cocktail from the many Banyan trees he saw in Bangalore. The leaves of the Banyan tree shooter is made from Peach Schnapps...


A molecular mixology technique known as direct spherification is used to create alcoholic "worm" like roots to dangle. The roots are made from Gold Mango Vodka...


And here's the beautiful Banyan Tree shooter...



Champagne glasses lined up for the next cocktail, Snow Globe...




Delicate snow is created using berry flavored caviar made from direct spherification... 







The caviar is rinsed in water...








Caviar drizzling down the champagne like snow...



Here's the Snow Globe ready to be sipped...



Bangalore Traffic -  A shooter that visually represents the organized chaos of Bangalore traffic. Layering carefully, an invisible wall is created in the shot...


The traffic (Mango Vodka) will drip down and come to a halt at the invisible wall...


Here's the Bangalore Traffic shooter...



Buck Wheat noodles and grilled shrimp salad created by chef Rabi...


Liquid Nitrogen held at -180 degrees is used for the next cocktail...



Shark Bite combines two drinks in one by using liquid nitrogen at each stage. The ingredients used in the two concoctions are Vodka, Cointreau, Bacardi, Kokum juice, Cranberry juice and the Indian spice, Elaichi...

The blood thirsty shark ready to bite...


Liquid Nitrogen is harmless if you are careful. If it falls on your palm it doesn't stick and just goes off in the air as harmless Nitrogen gas...


Putting vodka and mint under high pressure, alcohol from the liquid is extracted which will be inhaled as an after dinner mint mist...


Inhaling a shot of the High Mint Inhaler...



With that we come to the end of a wonderful molecular mixology session. And here's our photo together...



Leaving you with the city lights as visible from the 31st floor...


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