Few days back we happened to order a cake from a very talented young baker in Bangalore. Every single person who ate that cake did not forget to ask that where did we get the cake from? Couple of days back we chatted up with Shivali. We were really curious as to what motivated Shivali to start Pop’z Kitchen after quitting her comfortable corporate job. Here is our conversation with her:
We were receiving quite a few calls from our Delhi users asking us to recommend places to visit over the weekend. So we thought why not publish a weekend guide for Delhi, to answer all those queries. We have included quite a few recommendations this week. Do tell us more of what you would like to see in the weekend guide.
by Priya Bala
If your idea of a good Italian meal is pasta, pizza or both, then here’s the place
Just when you thought not another restaurant could possibly fit into 100 Feet Road, Indiranagar, along comes La Tagliatella. It’s a Spanish brand of Italian restaurants spread across the globe – from the US of A to China — and now we have one right here in Bangalore.
by Priya Bala
Try baking this moist cake that’s ruling the charts right now
Some years ago, we hadn’t even heard of red velvet cakes, let alone eaten them. Now, they are the darling of dessert menus and sharing shelf space with that other trendy goodie, the wildly decorated cupcake.
by Priya Bala
The ongoing seafood festival is another good reason to visit this authentic Goan restaurant
There it was, on the platter of fresh seafood held out for me to inspect. The mud crab was huge and I could already imagine it, full of sweet flesh, wrapped in a contrasting spice paste. So, a Crab Masala it would be. And there was rawas, also known as Indian salmon, which the server said would be good cooked in a rechead masala. I didn’t protest.
by Priya Bala
The food at this restaurant specializing in Sattvic food satisfies more than just your tastebuds
If the mention of Sattvic eating makes you think of bean sprouts and bland lentils, Sattvam will come as a delicious revelation. This restaurant in swanky Sadashivnagar is the creation of restaurateur Arvind Chowdhary and Chef Aditya Fatepuria whose passion is matched by their expertise in this specific realm of food.
Last weekend in Bangalore was quite a dull affair. We do hope you did exercise your vote properly. Now that the elections are over and Bangalore inhabitants can get back to consuming their favorite beverage. Don’t worry, we’ve got you covered even if you want to spend a quite weekend outside Bangalore or want to spend a quiet evening listening to sufi music. Read on:
by Oindrila Duttagupta
The in-flight entertainment had me nodding off every few seconds. I’m sorry but “Charlie and the Chocolate Factory” just doesn’t cut it on a 17 hour (which eventually turned into 20 hours) flight. Frequently I would wake up to loud childish declarations of “Daddy! Daddy! I know two girls called Isha now: one from India and one from back home! I can’t wait to go home and play with her!” Disoriented enough as I was, trying to cramp my body into a reasonably comfortable position that would last for the next 3 hours at least, the “home” part completely threw me off. Home where? Home India? Home America? Was he coming from home, was he going home? I felt like the displaced narrator from Amitav Ghosh’s novel “The Shadow Lines” as I tried to match the child’s Indian dialect of Telugu to a home in the suburbs of Chicago and the famed Isha, quite possibly the future object-of-affection of the much enamored boy. Struggling to make my brain work long enough to figure things out, I again nodded off to the nasal chants of “Are we there yet? What time is it? Why can’t you tell him to sit properly? Daddy! DADDY!” and the consequent remonstrations in Telugu from the harassed parents.
The single-malt chocolate shake is evil, just pure evil. Have you tried it? We’re not sure yet which restaurants in India serve this, but it sure does get served in a few places in the US, most notably at the Hot Cakes Molten Chocolate Cakery in Seattle, WA.
It’s made with dark chocolate that’s been smoked over alder wood and spiked with a shot of Laphroaig scotch, so you get lingering, velvety notes of cocoa and smoke.