FOOD SAFARI The Season to vol. 1 July 2015 Rs.100
DINE & WINE 28
STREET Treat 18
10 amazing street food in BANGALORE
OOTHA MAADI: 26
From the Pots Of Karnataka The Foodie Business
In interview with MAST KALANDAR owners- Gaurav Jain and Pallavi Gupta
Bengaluru Food Festival 2014 ITALIAN, INDIAN, CHINESE and ARAB cusines to savour
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Contributers Photographers
Writers
Mr.Abc Ms.Rst Mr.Hbjf Ms.Ufjdx Mr.Dqqw Ms. Kmgf Mrs.Tbgd Mrs.Udbh
Mr.Andh Ms.Ravv Mr.Nfgnf Ms.Uhsea Mr.Dwdaf Ms.Rdgaf Mrs.Tmhmtd Mrs.Usgdfb Ms.Ufdrg Mr.Ddseg Ms. Ksdw Mrs.Tfddg
Layouts Designers Mr.Unseww Ms.Ravv Mr.Nweeg Ms.Uhsea Mr.Ljhjdiwf Ms.Rdgaf Mrs.Tmewwd Mrs.Usgdfb Ms.Ufdrg
Interviewers Mr.Kndh Ms.Ravv Mr.Nfgnf Ms.Uegegea Mr.Deregef
Editor’s Note Food Safari, a magazine on food
This issue focusses on Bangalore, it’s food culture and events related to dining and culinary. Bangalore is a city of all, people from different cultures, background, places come for living.
and drinks has begun it’s first step from this month. It is magazine about not just what to eat, but also explores the art of dining and culinary skills practised in diffeent places and people. Food always shares a special place in our personality. As once said, “ You are what you eat.”, it always adds a feature to our character. Be it the tastes or the flavours, it defines the way we are and what we do. Wandering among the world of food is huge compared to the content covered in our magazine, but we have strived our best to show and convey. This issue focusses on Bangalore, it’s food culture and events related to dining and culinary. Bangalore is a city of all, people from different cultures, background, places come for living. The city thus sports a place for everyone or sometime combining them to give new flavours! Anusha Sundar Editor
CONTENTS July 2015
Staight from your Kitchen
15
The Foodie Business
10
The Foodie Business
Bengaluru Food Festival 2014
21 OOTHA MAADI:
From the Pots Of Karnataka
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18
STREET
Treat
DINE & WINE 28
The Season to
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The Foodie Business
FOOD SAFARI JUNE 2015
BC
iter: A r W & ewer
Intervi
You love food? Want to make a profit out of
your love for food? Well, them food and restaurant entrepreneurship is the best career for you. This month we have chose to feature the new and tasty budding food outlet- Mast Kalandar. Hot Parathas, Chole Bathura, Paneer Tikka Masala sounds like the typical North Indian dishes, that can make any person go starving and this is what exactly what they serve. When we talk about the food, it is all necessary to talk about their founders as well- Gaurav Jain and his wife Pallavi Gupta. It all started like a fairytale story when the duo quitted there IT jobs to start a restaurant serving North Indian food. and now it has 23 branches operating in 3 cities- Bangalore, Chennai and Hyderabad, with the still growing aim to hit the 100 store mark. Talking to one of the founders, Mr.Gaurav Jain told us, “We never got the hot and truely authentic North Indian food in Bangalore that drove us to start Mast Kalandar. The ‘pre-plated combos’ which were very much popular in abroad were missing in India. We saw this oppurtunity and quickly grabbed the chance to introduce it in India.’ We caught up with Gaurav and Pallavi to understand their progress and also to get some insight on their restaurant business based learning.
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Was it hard to start your life as an entrepreneur especially in the field of dining? It was indeed a pleasure to be surrounded with yummy food all the time (laughs), but jokes apart, we were quite confused on how to start a food joint and after experimenting with a couple of formats we eventually settled with a casual dining and quick service format. We wouldn’t tell it was easy, but the challenges presented before us were interesting which gave us the interest to work further. Tell us about your choice to choose the North Indian Cuisine to cater? After moving to Bangalore and being North Indians, we couldn’t find a proper, clean and hot, authentic North Indian food. This gave us an oppurtunity to start this particular cuisine.
How is it to work together as a husband and wife entrepreneur duo? Well, it is always like striking a balance between our professional and personal lives. In respect to Mast Kalandar, we split the resposibilities equally and it has been 5 years, and we’re are discovering each other’s professionalism. It’s just like managing our home, we do things together to make a unit as a whole and we implement the same in our profession too. Pallavi takes care of the back end functions while I take care of the front end associations and it’s going well now. Being a restauranteur, what is the advice you would give to the young people out there waiting to start one ? Being a restauranteur, is not all about it seems to be which they often portray as glamourous.There is a lot more behind it.When a hot meal is served, it is the customer’s smile and satisfaction that really counts. However the actions behind the curtains go unnoticed. I would say if you have the skills of time management and the passion of restaurant entrepreneurship then go for it!
What is the growth and turnover you’re looking at for the next 5 years? We’re looking for a 100% growth, with an equal quality standards. We’re aiming at a turnover of about Rs.50 crores in next 1 year with 500-1000 customerrs at each restaurant each day.
“After moving to Bangalore and being North Indians, we couldn’t find a proper, clean and hot, authentic North Indian food. This gave us an oppurtunity to start this particular cuisine.”
Mast Kalander Founders: Gaurav Jain & Pallavi Jain
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R TIPS FO REPRENEURS NT r, at Kalanda M FOOD E f o y r to want ccess s
e su who you with th dding enthusiastists pe for g n ti n e s re e sco ore bu After p dining. Th e many m d e s n a to r a e p te o n especially ura ia we h ta d s In re f in o g ld e fie growin talent to enter th ip is widely omy. For the young h rs u e n d re p cessful foo f our econ c food entre o u s n o a ti a g s in li loba for be after the g ou the tips y g in iv g are there, we ur: e entrepren
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why? t u o e r u g i F omplish? c c a o t t a Wh
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Figure about the aquisation, storage and raw material cyle.
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uyers b e r l sto a c o back l d t e e e e f M their t e g and
ercial m m o c a d in F r y and kitchen to t experiment. oup and r g s u c o f Hold get o t s e i t i n u t r take oppu feedback
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Spend time fo rb and vis ual iden randing tity.
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Learn about fo od regulations, p ermits, safety, labeling for yo ur street.
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Get certified to work with food.
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Identify the brand study, personality and services.
Test your recip es and ensure accuracy and safety.
Purely Chinese Purely Tasty
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Big on taste and size, our Maharaja Mac is double layered with grilled chicken patties, mingled with smokey sauce and slice of cheese, slivered onions, shredded iceberg lettuces and juicy tomatoes.
ORDER IT SOON!
Staight from your Kitchen stic s contributed by our enthusia In every issue, we feature recipe readers. This time we choose: Quinoa and Strawberry Kheer Ingrediants Quinoa 1 cup Sugar 1/2 cup Evaporated milk 1 cup Salt a pinch pped Strawberries washed and cho Method water rubbing Wash the Quinoa with a little between your palm very well. well with several Once rubbing is done, wash it changes of water. d cover it with 1 and Place the Quinoa in a pot an ng it to a boil. 3/4 cups of water. Cover and bri Quinoa is soft. reduce heat and simmer till the and sugar and stir. Throw in the evaporated milk re comes together. Cook on low heat till the mixtu Remove from heat. to handle, fold in Once the Kheer is cool enough d stand the Kheer for the the strawberries. Cover an flavor to seep into a few hours for the Strawberry the Kheer. re. Serve cold or at room temperatu
Recip
e Con tri
butor : Ms. M NO Stude nt
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Kalakand Ingrediants Ricotta cheese 15 oz can tin) Condensed milk 7 oz (half a Cardamon 2 (seeds grounds and skin discarded) Kesar a pinch Milk 1 tbsp Pista for garnish Ghee a tsp Method
it for a few r for several hours and thaw eze fre the o int a ott ric the Pop hours on the counter top. sieve. and dump the ricotta into the Line a sieve with a cheese cloth milk solids. Discard the whey and save the tray with fron and set it aside. Grease a Warm the milk , stir in the saf ghee and set it aside. lk bine it with the condensed mi com ll, we d ine dra is a ott ric Once the in a microwave proof bowl. well, nutes on high. Remove and stir mi 3-4 for ve wa cro mi the in Pop it h again xture and microwave it on hig add the cardamon, saffron mi for 2 minutes. mixture, keeping a close watch on the Repeat this every minute or so side of the container. till it gets bubbly and leaves the e . But the duration can chang It can take a total of 8 minutes o the als moisture in the ricotta and the , tity an qu the on g din pen de power of the microwave oven. re and ased tray. Even out the mixtu Dump the mixture into the gre sprinkle grated Pista on top. ove and cut it into pieces. Refrigerate for two hours, rem
FOOD SAFARI JUNE 2015
Recipe Co ntribu
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tor: Mrs. STY Catering Owner
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STREET Treat Our shopping wouldn’t be completed without savouring atleast one street food. Be it after a hectic day work or a summer day out, street foods always found a chance to touch the tongues of people and Bangalore is no less compared to other cities for street food. From hot paddus to flavoured ice golas, everything a is available to make the streetwalk yummy. We have found the 10 amazing street joints in Bangalore that serve the lip smacking street food
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BRAHMIN’S THATTE IDLI
Location: Sanjay Nagar Budget: Rs.200 for 2 people Must Tries: Thatte Idli, Masala Vada, Kesari Baath, Chow Chow Baath
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HARI SUPER SANDWICH
99 VARIETIES OF DOSA
Location: Jayanagar Budget: Rs.200 for 2 people Must Tries: American Sweet Corn Sandwich, Cheese Chili Toast, Chocolate Sandwich
Location: HSR Layout, Koramangla, Domlur Budget: Rs.150 for 2 people Must Tries: Aloo Mushroom Dosa, Paneer Dosa, Mysore Masala Dosa
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BAKERY GOODIES
Location: RPC Layout, Vijayanagar Budget: Rs.150 for 2 people Must Tries: Alu Bun, Cookies, Veg Puff, Rusks
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MUMBAI VADA PAV
Location: JC Road Budget: Rs.75 for 2 people Must Tries: Vada Pav, Gobi Vada Pav.
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ROLL KHAZANA
Location: Indiranagar Budget: Rs.250 for 2 people Must Tries: Shole Kebab, Guntur Chicken, Veg Falla Roll, Veg Momos
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LAN THAI
Location: Brigade Road Budget: Rs.300 for 2 people Must Tries: Garlic Chicken, Phad Thai, Noodle Chicken Soup
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EGGSTACY
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LASSI PARK
Location: BEL Road Budget: Rs.200 for 2 people Must Tries: Egg Chilli, Egg Butter Garlic, Egg Parathas
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MUMBAI XPRESS
Location: New BEL Road Budget: Rs.200 for 2 people Must Tries: Vikroli Wrap, Italy Paratha, Marine Drive, Colaba Pizza
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Location: Jayanagar Budget: Rs.300 for 2 people Must Tries: Kulfi Falooda, Chocolate Sizzler, Green Vanilla, Cake Fudge
Perfect for any time munching, we hope you visit these food joints and indulge yourselves if the flavours of our very own streets!
Bengaluru Food Festival 2014 Article By: ABC
Indian
Italian
Chinese
Arab
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Namma Bengaluru Fo o
dF est
iva
M
elted oozy Italian pizzas, Thalis sprinked with authentic Indian spices, Barbeques and kebabs from the land of the Arabs, seasoned fresh Chinese platter, are you a crazy foodie of these cuisines, then this food festival is definetly for you. The food festival which is being held in Jayamahal Palace which is one of the most sought after venues as the location for celebrating our city’s food and culture, continuing as a 3 three day event featuring Indian, Italian, Arab and Chinese cuisiine featuring over more that 2,000 varieties of dishes and more than 15 restauranteurs attending the festival for speeches. Talking to the founder and Head of Bengaluru Food Festival, Mr. XYZ, told us,” Bangalore is a city of all, wherein cultures from all directions pour in which gave us the spart to start this event. Food is something that can interest anyone, which makes a person to feel more enthusiastic, so the idea of Food festival went through the floor which now stands 4th in a row.”The festival is more than just an event which as more than successfull than expected.
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l
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Schedule
AFARI JUNE 2015
Inaug a Eatin ration 09 g : Train & Cooki 30AM ng in Train g By Che Compet in it f Cook g By Che -Fairfield ion 12:0 -O 0 f Train ff Chef - -Euroviv Marriott PM a in F 0 Live g By Che ood Food 03:00PM 2:00PM C f Ogga ooking S -Someth 04:00PM h r ing C o DJ V ane Dabb ow With Mura oking 05 ivaan i 06. li :0 3 08:3 0PM 0 - 07:30 06:30PM 0PM PM
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The Best Friend for your Fries.
OOTHA MAADI:
From the Pots Of Karnataka
SUB CUISINES The Karnataka cuisines has a lot more branches under it. Some of them are Udupi cuisine, Mangalorean cuisine, Kodagu cuisine, Navayath cuisine and Malenadu cuisine.
The Kannada cuisine is known to be one of the oldest cuisne adopting styles and flavours of all other south Indian cuisnes like Tamil, Kerala, Andhra Pradesh and Maharashtra which makes it uniquely tasty and repsentative of South Indian cuisine
DID YOU KNOW
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The Karnataka cuisine, being one of the oldest Indian surviving cuisines. A wide variety of platter is what the Karnataka cuisine boasts annd yes it’s one of the yummiest kitchens of our Bharat. From the Akki rottis, Bise Bela Baath, Vangi Baath to the Benne Dosae and Paddhus, it is a pure treat to the tongues for any foodholic. We see that your’re mouth has started wathering now and without much delay, the Karnataka cuisine is all yours.
Readym ininutes ari Kosamb ng dal ients: Ingred tils/Moo n le w o yell grated 1/3 cup Carrot, m u i t d e 1m Coconu s grated er leave p d u c n a 4 i / r 1 o C d st e ili pa e hopp 2 tbsp c reen Ch g d n u ro 3/4 tsp g 2 Lemon 1/ f o e c i ju taste Salt to
er to temp seeds Mustard p ts 2 1/ l a ad d 1 tsp ur edita of asofo h c pin s e ry leav 5-6 cur 1 tsp oil
. ss water the exce ff d e o p n p i o dra t,ch coconu ur and : grated r an ho l, fo Method a l d a g d oon oong ained m ot Soak m add str r l r w a juice c o b d In a grate d lemon d n n a a e r st e ing and ili pa coriand e season reen ch th ,g lt g n sa i accord ng,add re servi d adjust Just befo ell.Taste it an xw d add and mi seeds an d t d n r e a m st e mu an requir crackle y leaves dd curr oil and A t . a d e e h r t turns all pan In a sm and fry until i more seconds l a ely for few urad d x it nic and fry a d ti e and mi d la asafo sa ed the mix ning to so a se e Add th of meal s a part a r o k c as a sna Serve it
RTE A C A L A
Where to eat?
s
te i t e p p a g i b
Want to try something Kannadiga? Here you go, we give you the top 10 restaurants serving namma cuisine: Marvalli Tiffin Room- Lal Bagh
Akki rottis are extremely popular diet of Karnataka made from the dough of rice flour, chillies, onions and salt which is flattened by hand.
Viyarthi Bhavan. Basvangudi Puliyogare Point- NR Colony Kamat Bugle Rock- BTR Layout New Modern Hotel- VV Puram Haali Mane- Malleshwaram Janata Hotel- Malleshwaram Mangalorean Pearl- Frazer Town Central Tiffin Centre- Jayanagar
Benne dosas made from rice batter, genrously coated with benne(butter) being served with coconut chutney and sambhar.
Maiya’s- VV Puram
DID YOU KNOW
Kingfish fish curry fried and sauted with mild Manglorian spices and tamarind sauce to give the zesty and juicy taste.
The Dharwad Pedha is sweet dish popular in the city fo Dharwad. Made of milk, sugar and thickened milk, it is the sweet food that has the Geographical Indication tag under it’s name.
Padhus are steamed rice balls made from the dosa batter mixed with sonions, tomatoes, cilantro and mild spices usually served with mint and tomato chutneys.
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DINE & WINE
The Season to Article by: RSTU Photos by: EFGH
The city of all, Bangalore has got a lot of resto bars that serves
various foods and wines that compliment them. With more of fast food, and delivery joints popping a lot, the art of fine dining is diminishing. A classy dinner with the perfect food served at the right time, served with dedication accompanied by the perfectly blended wines can surely make your meal a moment to be remembered.These delicacies are a sure shots to be tried by everyone who visits Bangalore. Going around the city, we have collected the best restaurants and bars that serves food and wines to die for and here we present you with it:
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Mangrove in Kalyan Nagar is best known for their Watermelon Feta Cheese Salad, Veg Steak Macoroni with Bbq sauce and Big Time Veggie Felafel Burges. However the pure pleasure is to end your course with Sparkling Coconut Cocoa Wine and Death in the Afternoon if you’re really a fan of chilli wines immediately after your hearty afternoon meal.
Wanna indulge yourselves into a posh restaurant serving Pan Asian delicacies, then we would recommend you Shiro in UB City, Lavelle Road. The restaurant serves the best in Sunday Brunches, Winery and Japanese food. Do try their sushi specials of the day along with Pinot Noir in Rosemary Velvet and Chocolate Vodka Mousse Wine if you’re fan of the oldest wines.
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Styled in Art Nouveau interior, Cafe Noir is a French styled cafe servinng French drinks and desserts. The must ries include the Crepes with vanilla and pineapple with quiches and wines like French KIR, Peach Bellini and Wine Mojito.
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Olive Beach in Richmond Road gives a breazy and the perfect place for hangout with friends. Kniwn for their European ambience, it is the best place for Pearl Barley Risotto and Cajun Chicken which is best tasted with Colombia Wine Cosmopolitan and Blue Lagoon to give a fiery pepper lingering on your tongues.
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Graze- Vivanta by Taj Hotels in MG Road gives the ultimate dining experience for the ddiners of exotic. As a small package of good things, Graze comes with tastetickling dishes with less number. We are sure that their seasonal selections and soups are the best apart from the wide variety of drinks they offer.
Smokehouse Deli in Indiranagar and Lavelle Road is one of its kind with European dishes has a special menu for kids too. Loaded with Chocolate smarties, Triffle Fruit Cake and Sticky Toffee Pudding, the hotel is for all. For others it is the Pancakes and Bagels that take place in their plates.
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Interiors with cool colours, the Caperberry Restaurant gives a very indoor and suttle feel to its customers. Aesthicallu beautiful is not just the interiors but also the menu that serves Brie Tomato Tart, Avocado and Beetroot Feta with Crye Virgin Mago rita and Carrot Fruit Wine Smoothie is pure heaven on earth.
Bene- Sheraton at Brigade Gateway is one of the most sought after restaurant known for their best Italian cuisine. A meal par excellence, they are known for their Ravioli di Mozzarella, Pizza Tricolorea and Risottos which are cooked to perfection. For drinks we recommend to try Irish Coffee, Amber Moon Drink, Bourbon Lancer and Jungle Juice.
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