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Showing posts with label #FBAB. Show all posts
Showing posts with label #FBAB. Show all posts

Tuesday, October 6, 2015

Restaurant Review: Barbeque Factory, Indiranagar ( For the 7th FBAB Meet-up )

"Sheekampuri ke sikhaye,
 Nalli ke Nihare,
aur Palak to palkon pe bithaye,
ek ehsaas ko hum review mein utaren !!"

Excuse me for the bad poetry but good food can do a lot of things to one. And as you see, in my case, it has aroused the slumbering poetess in me.

Stepping into Barbeque Factory for the 7th FBAB meet, I could not help but notice the warehouse like interiors with wiring running all over the place and those over-sized overhead lamps. We were among the first ones to step into the restaurant. It was raining quite heavily and hence most folks were stuck in the traffic. After being greeted most warmly by Ajay who owns the place, we were given the table with the best view (the perks of being a food blogger). The restaurant front is open and the shades had also been pulled up and the fresh air felt quite soothing. It was the prefect setting to introduce the food bloggers and reviewers to their new menu.

Suddenly I spotted some kids with cotton candy. Walking around the place, I found that they had installed a machine for it and a few kids had gathered around it. Feeling rather excited, I got one for my son who duly refused to pose with it (din't I say that being a Mum is a thankless job) !! Slowly everyone started trickling in and the starters were served.

The very first dish which came in was their signature Shikhampuri kebabs with honey paratha and 4 awesome chutneys. Apparently there is a signature style of devouring it too as demonstrated by our host. And what a dish !!! Totally blown away with those flavours...the chicken, the saunth, the chili, the coconut and quite a few other ingredients coming together in a beautiful way.

This was followed with chicken tandoori, chicken wings, golden fried prawns, fish tikka, tandoori mushroom, tandoori achari paneer, palak kababs, dahi kebabs and seekh kebabs, the usual suspects that one finds in any barbecue place. While all of them were quite good, it was the Basa fish tandoori and the palak kebabs that left me in a drool. Have never tasted a more flavorsome Basa preparation !!
And the bits of papad (or was it something else like chana jor garam) embedded in the palak kebabs took it to just another level. Don't miss it for anything.

Most of us were feeling a bit full by the time we ventured for the main course. I spooned some peas pulao with some dal makhni and dal tadka onto my plate and was rather enjoying the simple stuff when the Biryani came in. One of their signature dishes, it turned out to be quite delicious with lots of flavors going into it. But having sampled atleast 20-25 types of biryanis ranging from the Southern varieties like Hyderabadi, Andhra & Ambur to the North/East ones Lucknowi, Kolkata & Sindhi,  I can tell you that it is among the heavier ones. Biryani lovers should try this atleast one.

But there was something else in the main course that took me my surprise. The Nalli Nihari which turned out to be just my types. With places like this, the main focus usually remains on the starters and the main course can be quite boring. But here I had a totally different experience. The meat was soft and ready to fall off the bones while the rich gravy has a silken feel to it and continued to tickle by taste-buds for a very long time. The spices were minimal and the flavor of meat was demonstrated in full glory. This is the best Nihari that I have ever had till date.

And of course there were these oysters too !!

Finally when it came the desserts, I decided to go for just one thing. And after much deliberation and consultation with the in-house folks, I picked up the coffee icecream. Low on sugar and just the right note of bitterness, this turned out to be a delight !!

Overall, it turned out to be great evening with a awesome spread and some great conversation. And the best part is that you get to enjoy this experience at just Rs 729 bucks which is a steal deal. 

Barbeque Factory Menu, Reviews, Photos, Location and Info - Zomato

Monday, August 17, 2015

Interview with Chef BB (Founder FBAB)

Ever smiling, bubbling over with infectious energy and highly motivated !! That is how I would like to introduce Chef BB to my audience. Born Bibhuti Bhushan Panigrahy, he is one wonderful human being and a foodie to the core. He is the kind of guy who talks, eats, drinks and even sleeps with food on his mind. A fact that is corroborated by the huge fan following he commands of FB.

Having met him of a couple of occasions, I got the opportunity to know him better as an individual. Some excerpts about FBAB and the guy himself -

Q. When was FBAB founded and what is its objective ?
A. 06th JAN 2015.... It is a platform for anyyone who is directly or indirectly related with food. He or she can be a food blogger, home chef, restaurant owner, hospitality personnel, food journalist, foodie & food reviewer, etc......

Q. What is FBAB's social footprint (FB , twitter, other sites)? 
 A. FB Page 1200 +
     Twitter 150 + (in 3 weeks)
     Instagram 105

Q. Tell us something about the initiatives that you have undertaken.  Mention a few brands that are associated with FBAB.
A. FBAB is an NPO (Non-Profit Organization). It is a platform for each and every individual related with food. We are here to help each other and create a happier environment for everyone. For now we have started working on these things…
  • Sharing the profiles of chef, food bloggers and reviewers on FB.
  • History of food – in this column apart from the recipes we are publish how a particular food was introduced to the world.
  • Untold Stories of food joint – We are publishing the hard work and winning story of food joint/venture entrepreneurs. 
  • Helping Hand – We are trying to help every food bloggers by giving them a sharing platform as our Facebook group where they can share there blog links directly to get more traffic.
  • For home chefs who are taking cooking/mixing classes they can promote their classes with us without any fees. (They have to offer a nominal offer for members only)

In further day we are planning some food photography, professional blogging, blog designing workshops with the industries best ones.

 Q. How frequently do you guys meet and what's on the agenda apart from the lip-smacking food?
 A. Anything and everything that is even remotely related to food. 

Q. Share something about yourself.
A. I started my career as a pastry chef in one of finest hotels of India, the Leela palace, Bangalore. I have a degree in hospitality management from Indo American School of tourism, Vizag, AP. Cooking is in my blood as we have been a part of the food industry from the last 3 generations. From a very young age of 8, I started professional cooking with my father. I am from a typical Brahmin family. In my hometown in Odisha, it is a custom to employ Brahmin cooks during ceremonies. My grandfather started the trend and we have continued that. Now I am working in the industry as a professional trainer for Chefs and waiters from last 3 years.

Q. Who is your inspiration? 
A.There are so many inspirations in every one’s life. So I have to name them. I really inspired by some of them

  • My Father Shri Pravat Kumar panigrahy – 1st teacher for the trade
  • Shri Suresh Hinduja – one of the finest man on earth
  • Shri Issac Sudhakar – Principal, Indo American school of tourism
  • Shri Narayan Choudhary – Team leader while I am in Sales & Marketing 

Q. What is in the pipeline in the coming months? Can FBAB make blogging more lucrative for aspiring bloggers?
A. Yes we are planning all new website. The next stage is an e magazine (not Printed magazines for now). We will also start tutorials for how to start a food blog and how to attract more traffic to your blog.

Since it is NPO, we have in mind that we will not enter into business or commercial things at any point of time. Because wherever the money involved you can’t hear your heart. That is what I have been missing badly for the last 8 years. For now, it’s time to listen your heart and show your love for food.

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