8th FBAB Meet up @ Absolute Barbecue, BTM ( and of course the review !! )

As the clock raced towards 7:00 pm and the storm clouds loomed on the horizon, I sent out a quick prayer to heaven. Having braved the fury of the rain Gods last Sunday ( the 7th FBAB meet up), I was in no mood for a encore at such a short interval. Especially when I needed to get though the Silk Board Junction which is the "Lakshman Rekha",the mythical boundary, for folks commuting from Marathahalli. I always have second thoughts when I have to take this route.

Mercifully, the clouds retreated and we were able to make the trip without any traffic hassle as the rain threat ensured that many people stayed indoors. Locating the restaurant was no hassle either as it is located next to an Indian Oil petrol bunk and the ground floor of the building is rented out by Reliance Fresh. Once we reached, we were promptly ushered into the restaurant and led to this huge table set up for the FBAB members. There were quite a few new faces, bearing testimony to the growing popularity of FBAB. A quick round of introductions and the table was all set for the barbecue.

Starting with the American cheesy potatoes(nice), the cheese corn balls (muaah), the mutton gilafi sheek (turned out to be somewhat dry) and tandoori Tangdi (nice and juicy), almost 11-12 starters, including prawns and fish were served at the table. Apart from the cheese corn balls, Murgh boti and the tandoori tangdi, which stood out, the rest of the dishes turned out to be pretty ok.

One surprise element though was the barbecued pineapple which was not mentioned on the menu. With an amazing caramelized flavour and texture, it made everyone swoon.

Now coming to the USP of the place, the 'Wish Grill' is something that just needs to be experienced.

Men at work. The energy at this place is palpable and one just feels like spending a few moments checking out how they coordinate it all. Clockwork precision.

The 'Wish Grill' is made up of an exotic selection of vegetarian and non-vegetarian ingredients which are paired with AB's signature sauces. You wish for it and they cook it for you. Normally one is expected to walk up to the 'wish grill' , pick up their choice ingredient and the sauce, and return to table. Once it is reday, the staff pick it up from the grill and serve it at one's table. Simple enough.

I tried quite a few of their exotic meats/seafood and my vote goes for the squid !!! Cooked to perfection with undertones of coconut and subtle spices, it was a rare enough treat. Even the shark meat is worth a mention. Sadly the duck turned out to be too chewy.

This is what I wished for !!

And that is how they served it !!

I will go with the latter anyday...what about you ???

Moving on to the main course, there were quite a few hidden gems. And I was glad that I took the effort to try some of it even though I was quite full after the barbecue and the wish grill. The AB's special dal turned out to be subtly rich and bursting with flavors while the Sri Lankan Prawn Curry was just out of this world. One of the best prawn curries that I have ever tried, it had the juiciest prawns buffeted by a gravy that almost felt like a caress on the tongue. Now I am getting a craving for it even as I write this review. The Noorani paneer is also worth a mention as it is something that all vegetarians would love.

No visit to AB's is complete without sampling some of their delicious desserts. Mind blowing variety and some pretty crazy stuff too.

Ghewar with Rabdi ?? Two outstanding dishes but sadly incompatible !! The unfortunate marriage resulted in each one losing out it's own essence. Reminded me of some of the translated books that I have read. 'Bereft of a soul', as I would like to put it.

Best among the lot ??

The Paan Icecream !!! Yay....I scream, u scream, we all scream for Icecream !!!


And finally, introducing the man behind a million smiles....ask those lovely ladies (and some guys too) who were queuing up for the Stone cold icecreams !!

Thank you for being patient with us and obliging us as we struggled to capture the perfect frame !!

Overall, a great experience with food and the foodies. It is always a pleasure to interact with people who can talk the talk when it comes to food. Thank you Absolute Barbecue for the awesome experience. And I am definitely coming back for the wish grill and the Sri Lankan Prawn curry !!!

Adding this as an afterthought. As I have been to their Marathahalli branch earlier, I could not resist comparing it with the newly opened one at BTM. Personally, I would pick the former any day as it is a lot more spacious and has dim lighting which gives the feel of being in a fine dining restaurant. The interiors are tastefully done and the menu is also great. Just a few small changes. Subtle but effective.

Mughlai Paratha ( with chicken bharta stuffing )

There goes the last non-vegetarian post before Navratri kicks off !! A simple yet delectable Muglai paratha mad with whole wheat and stuffed with a deliciously finger-licking chicken stuffing. Most folks usually use maida instead of whole wheat which looks great in terms of presentation, but the best way to do it is to use atta and maida in equal proportion which not only looks great but also tastes much better than the maida variety.

However, I have used only whole wheat which I fortified with some flaxseed powder. For the stuffing, I pressure cooked the chunky chicken pieces with some spices, then shredded it and mixed it up with boiled and mashed eggs, chopped onion, green chili, cilantro and just a tint bit of garam masala (optional). Lower calories without compromising on the taste.

Read on for the recipe -

Preparation Time - 30-40 mins

Ingredients -

For dough-
1 cup whole wheat atta
4 tbsp warm milk
2 tsp oil
salt to taste
just enough water for kneading into a stiff dough

Rest -
1 cup chicken bharta (chk recipe HERE)
1 egg
2 pinch salt
oil for cooking the paratha


Preparation - Take the atta in a wide plate. Add the oil and salt. Rub it in.

Then add the milk and a little water. Knead into a stiff dough.

Smear more oil on the dough and keep it aside (covered) for 30 mins.

Break the egg into a bowl, add salt and beat it lightly.

Cooking - Take small portions of the dough. Roll it out into rotis.

Heat a flat tawa or frying pan. Place the roti on it. Smear 1 tsp egg mix over it.

Add some of the chicken bharta to the center of the roti. Fold it from all sides into a parcel. Brush more egg on top of it.

Drizzle with oil and cook on both sides. (Usually Mughlai paratha is shallow fried with lots of oil but I prefer to cook it with a few drops of oil in a nonstick skillet )

Serve hot it green chutney, ketchup and onion rings.

Chocolate and Jaggery Sandesh

Sandesh. These moist yet flaky sweets ( excuse me but I have not been able to figure out the right adjective to describe a Sandesh ) of Bengali origin have a special place in my heart. While I never had much of a sweet tooth, but I cannot resist the lure of these beauties. Maybe it the beauty in their shapes or the amazing texture or even the low sugar content, I can never have enough of these. And I would promptly pester anyone coming from Calcutta to get a packet for me.

While the preparation itself is nothing much to talk about, the kneading time of the chenna and the cooking time play an important role in the final taste of the product. Most of us would be able to get it right with a few trials. Here is a very simple recipe that I refer to whenever I am in the mood for some low calorie cocoa indulgence. This is a sugar-free chocolate version of Sandesh.

Read on -

Preparation Time - 10 mins

Ingredients -

• 1/2 liter milk
• 1 1/2 tsp vinegar
• 3 tsp grated/powdered palm jaggery
• 2 tsp cocoa powder
• few drops ghee to rub on the palm and the molds

Preparation - Bring the milk to boil on a medium flame in a thick bottomed vessel. Once it gets to a rolling boil, keep on the flame for another 2-3 minute.

Dilute the vinegar with 1/2 cup warm water.

Remove from flame and keep aside for 4-5 minutes. Add the diluted vinegar in one corner of the vessel till the milk shows signs of curdling. Using a spatula, mix the contents of the vessel thoroughly till the greenish water (whey) and milk solids (chenna) get completely separated. ( You might not need to add the entire cup of citric acid but use sufficient amount needed to split the milk )

Place a thin cloth on a metal strainer ( Do not use  plastic as the mixture is still very hot at this point ). Pour the contents of the vessel over it. Wash the chenna under running water for 2 minutes to remove all traces of citric acid. Bundle/gather the corners of the cloth and squeeze out all the water but do not squeeze too hard.
Hang it for 1 hour or till the chenna is dry.

Remove the cloth and place the chenna on your sanitised kitchen counter / chopping board. Start kneading it with the heel of your palms. Then gather the chenna into a ball and start kneading again. Do this for 10 minutes.

Now add the powdered jaggery and cocoa powder and knead again till completely incorporated.

Cooking - Heat a nonstick pan on low flame. Add the chenna mixture and spread it all over the bottom. Let it cook for 5-6 mins with regular stirring till any residual mositure evaporates.

Once the mixture starts to come together, remove from the stove and allow the dough mixture to cool down till it is just warm to touch.

Knead it again for 2-3 mins.

Break of small bits of the chenna dough and shape it using us fingers or use a mold.

Allow it to cool down.

Serve or keep refrigerated till consumption.

Deviled Eggs with Guacamole and grilled Cherry Tomatoes !!

I love avocados. Apart from the mild buttery taste and texture, I love it for the fact that it helps me with my PMS symptoms. Yeah, it is one of those foods that actually make you feel better during those days of the month and hence I always stock up a few of these to beat my mood swings. Given the fact that it is very filling, a small quantity goes a long way. A good thing when one is actually feeling bloated.

This is one easy recipe that can also be served as starters at a brunch or a kitty at home. Replacing the egg yolks with guacamole, one gets a good dose of protein and healthy fats without any added cholesterol. The grilled cherry tomatoes add an interesting flavor and texture to this dish.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 hard boiled eggs
• 1/2 of an avocado
• 1 pinch pepper powder
• 2 pinch chili flakes
• 1/2 of a lemon
• chopped cilantro
• salt to taste
• 1/2 tsp olive oil
• 4-6 cherry tomatoes

Preparation - Peel the outer shell and slice each egg into two equal halves. Scoop out the yolks.

Take 1/2 of an yolk, 1/2 of an avocado, salt, pepper, chili flakes, olive oil, cilantro and lemon juice in a mixing bowl. Mash together.

Scoop up some of this mixture and place it on the egg whites using a small spoon.

Heat a pan. Drizzle a bit of olive oil and throw in the cherry tomatoes. Sprinkle a bit of salt. Toss on high flame till small black spots appear.

Serve these tomatoes along with the deviled eggs.

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. 

Stay Heart-Safe with #ProtectHerHeart

On my last trip to my native, I met a middle aged lady. Her kids were grown up and had cushy jobs while her husband who occupied an important position was a few years from retirement. But she looked lost and kept lamenting that she has spent all these years doing nothing, that is for herself.
Another very common example of a woman who had placed family above individual success. With a brilliant academic record, a prestigious post graduation degree and a talent for dance and music, she could have gone places. With family live being one vicious unending cycle, she had not noticed the years slipping away and when realization finally hit her, it was too late. No wonder she has elevated blood pressure levels and constant migraines.

I quoted this story for a reason. Happiness plays a very important role in keeping our heart healthy. Ofcourse, healthy diet and regular exercise are a must but the effect of endorphins on overall physical and mental health is substantial. And to make that special someone happy, we need to give them a little something extra that goes beyond the realm of the family domain.

Support her interests whether it be dance, singing, designing, painting or any other hobby that keeps her interests alive and brings on a sense of achievement. Share the responsibilities at home or look after the kids for a few hours so that she can utilize this time for pursuing her interests. Or surprise her by cooking a healthy meal all by yourself.

Taking a vacation together is a great idea if your partner loves to see places and meet new people. And also, it is a great way to de-stress as stress happens to be one of the biggest enemies of one's heart. Getting a good laugh is also important for promoting heart health so make sure you stock up on some good comedy movies.

However, there can be no substitute for physical activity as it is a very important factor in maintaining ideal weight. Encourage her to run a marathon or undertake regular treks if she enjoys sports. Set milestones that you can achieve together or make it even more fun by trying to outdo each other.

If running or jogging or even going to the gym are too boring for you two, then try to join some dance classes together, salsa or zumba for example. That helps in burning the calories as well as keeping one's joints flexible. Swimming is also another option that one can explore.

Introduce her to newer and healthier cooking methods like grilling, roasting, steaming or even microwave cooking. Appreciate her cooking even if the salt seems to be a little less (one gets used to it in a few days as the taste buds adapt themselves) or the dish is prepared with only a few drops of oil. Replace your regular tea with green tea and opt for a cooking oil which is high on MUFA, omega 3 fatty acids, Oryzanol and free from trans-fat. Substitute those dosas, parathas, puris and even upma for breakfast with healthier options like idli, oats or even daliya (cracked wheat).

Most importantly, appreciate her and motivate her at regular intervals. Make her life worth living for and in turn, she will be encouraged to adopt a healthy lifestyle.

“I am joining the Saffolalife #ProtectHerHeart initiative and pledging my support to better heart health in Association with BlogAdda.”

Bok Choy Dal (Bok Choy cooked with yellow lentils)

"When is something classified as foreign ?". That is a question that has been on my mind for the last few days. Why are we hesitant or scared to accept something that has been branded 'foreign' ? Is it because we are unaware of its characteristics/benefits or is it because we think that it might end up corrupting our indigenous ways. But haven't many of these so called foreign things, become a part of our life over a period of time. So when does foreign stop being foreign ? I think that happens when it has been accepted and assimilated ( with a tweak ofcourse ) into our culture in such a way that it becomes difficult to filter it out.

For example, take the Bok Choy. It is chinese cabbage and lot of folks are not aware of it or prefer to cook it in a style that is more appealing to the Chinese or the Europeans. No wonder folks are hesitant to put it on their regular menu. But it is one wonder vegetable which is nutrient dense while being low in fat. Enough reason to consume it regularly. That inspired me to cook it in the way most greens are cooked in Odisha, i.e., with split moong dal. And it turned out to be delicious. I can also vouch that my son who will grow up eating this yummy dish will not consider Bok Choy as a foreign vegetable.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

Ingredients -

• 2 heads of Bok choy
• 1 cup split moong dal
• 7-8 garlic flakes
• 1/2 tsp mustard seeds
• 1 1/2 tsp oil
• 2 dry red chilis
• salt to taste

Preparation - Remove the outermost leaves and cut off the end/stem (not too much but abt 1 cm ).

Wash with loads of water to rinse off any dirt and insects. Drain and then chop into small bits.
Crush the garlic flakes.

Dry roast the moong dal till it gives off a mild fragrance.

Cooking - Wash and cook the dal with 1 1/2 - 2 cup water for 1 whistle. Keep aside till steam escapes.

Heat the oil in a pan. Once hot, throw in the mustard seeds and broken red chili.

Then add the garlic and allow it to brown slightly.

Now add the chopped bok choy, stir fry on high for 2 mins and then pour the cooked dal over it.

Let it simmer for 5-6 mins or till the bok choy is cooked yet firm.

Serve hot with rice or rotis ,

My Home Makeover with #PaintFinder

Every living space has a story. One only needs to take in the wall colors, the decor and the furniture, and it conveys a message about the person who inhabits that space. Whether one is a moody drifter, a vibrant artist, an ever-ambitious achiever or even a cheerful soul, we all tend to lend our personal touch to our room and the house as a whole. And a clash of colors can turn out to be as disastrous as a clash of personalities.

With the festive season on the brink, a home makeover was imminent for us. And it can turn out to be quite a chore. Visiting the various showrooms, consulting people and then doing a cost analysis-benefit analysis is no small task. But then we stumbled upon this life-saver of a tool called the #PaintFinder on the Bed Bath & More website. With this easy to use tool, one can actually give a virtual makeover to any living space and then analyze whether the look and feel is what one had in mind. And what more, features like the Product Comparison and Paint Calculator help a lot in narrowing down the choices without any expert help. I especially liked the Paint Calculator which gives a cost estimate depending on the area that needs to be painted. For example, a standard room (10 ft x 15 ft) with a 8 ft wall comes to ( 10 + 15 ) x 2 x 8 = 400 sq. ft. Once we enter this area and the number of doors and windows, it automatically populates the price (approx). Great, isn't it !!

Now coming to the actual makeover and the most difficult task, i.e., getting a consensus among all family members. With my husband and I having almost diametrically opposite personalities, it gets a little tricky here. But with work keeping him out of the house ( he is a investment banker ) for most of the day and myself working from home most of the time ( I am a freelance writer ), we had different views on the color of each room. However, once we started looking at the virtual previews, we found ourselves agreeing one most of the spaces ( Thanks #PaintFinder ) .

We picked up a beautiful and warm red hue for the living space. Now both of us love to have our friends over for the weekends or festivals. A cheery and inviting atmosphere in the living room sets the right note for such gatherings. It encourages conversation, brings out the extrovert in us and whets up the appetite for the good things to come ( well, no gathering can ever be complete without great food ). And as our house is blessed with a rather spacious living room, the dark tone makes it look rather cozy and not too intimidating as some open spaces tend to be. 

We decided to extend this theme to the dining which is comparatively smaller in size. But a much
lighter red and the large windows did the trick and we found the dining area looking large and inviting at the same time.

The next most important space for me was my own personal space and the place where my husband
likes to unwind after a hectic day in the office. We picked this soothing and yet stimulating Purple. It is just the right shade for letting the creative juices flow and I prefer to undertake my writing assignments in this cozy corner of the house. Yet, this shade provides much peace when one seeks a spiritual retreat within the four walls of the house. Maybe it is the mix of cool shade like blue and a warm one like red that gives purple/lavender/violet this mysterious property.

Then came the room that is most important in every married couple's life. We picked up a amethyst
shade for this room to keep is relaxing and also to keep the romance alive. With complimenting accents of deep purple and silver, we realized that this would pretty much be the bedroom of our imagination.

The attached bedroom will also get a amethyst and neutral makeover to provide much needed succor to one's body and mind. 

With the colors pretty much finalized, we got a ballpark of the costs involved from the same website. One could not have wished for more.

This calls an end to the much exciting and happy activity of getting a home makeover. Now all that remains is for us to calculate the area of each room and order the paint sheet on the website. Thanks to Bed Bath & More, we could enjoy and complete the task in record time.

I am participating in the #PaintFinder activity in Association with BlogAdda & Bed Bath & More.

Jhili (Or Jhiliya) (A very Odia legacy)

None of us are above greed. It exists in each one of us to some extent. While it is easier to recognise it when it exerts itself in more obvious ways, but it also affects some very sublime decisions that we may take. For example, the typical Odia fare from western Odisha is very much frugal and is devoid of spices like cardamom, saffron and rich nuts like almond and pistachio. But in our quest (greed) for a better taste makes us skip the indigenous ingredient and lean in favour of something more exotic.

I remember from my conversations with my grandmother that the green cardamom was a very late entrant into her kitchen. Bay leaves, peppercorn and cinnamon were the most popularly used flavoring agents. But over a period of time, cardamom became an intergal part of every sweet dish/mutton curry. Indigenous nuts like the peanut and charoli were overtaken by cashews and pistachios. In fact a lot of ingredients that we use today have slowly crept into our menu over the decades and have become firmly rooted over time.

I was ruminating over the indigenous Vs foreign debate last week when I suddenly remembered this dish cooked by my grandmother. A fitting tribute to the frugal yet delectable Odia cuisine, I decided to make it minus any adaptations (Read condensed milk, cardamom, cashews, and so on). Read on for the recipe -

Preparation Time - 1 hour

Ingredients -

• 2/3 cup raw rice
• 1/2 cup boiled rice
• 1 liter milk
• powdered jaggery as per taste
• bay leaves for flavoring
• a little bit of salt

Preparation - Wash and soak the rice for 5-6 hours. Drain the water and transfer it to a mixer. Grind into a smooth but thick batter (like Bara/vada batter or even thicker).

Cooking - Boil 3-4 liters water in a wide mouthed pot till it gets to the full boil stage. Pass the batter through a seive and let it fall into the boiling water. It will form thin elongated shapes or globules depending on the size of the holes and the thickness of batter.

Let it cook for 5-6 mins. Then drain the hot water and transfer the tiny globules it into cold water (abt 1 liter) . Let it languish for 15-20 mins or till it firms up.

Add milk to the mixture and put it on boil. Throw in the bay leaves.

Once the milk has sufficiently reduced,  add the jaggery. Boil it for some more time.

Switch off the burner and let it cool. It tastes good when at room temperature and even better if consumed the next day ( do not forget to refrigerate ).

Stays good for 3-4 days.

Embrace winter with A Makeover to Your Home

Embrace the beauty of cold weather, and bring to your home new colors of warmth. This
winter season, plan for a makeover of your home. With the changing season, change
everything outdated and add new home décor stuff to enhance the beauty of your house.








Decorate it with flower vases that are available in plentiful designs, both vintage as well as
modern. They are a must have to add strength and accentuate every place of your home. You can also fill your house with nature, find planters, available in different sizes suitable
for every room.

Bring in warmth with curtains in bright colors like yellow, orange and red. They beautify
the room and makes it cozier.

Add beauty to your bed with comfy cushions. Cover them with decorative cushion covers that matches well with the color of your bedsheet.










As it is winter, you just can miss out on quilts and blankets, pick the best, from a variety of quilts available online in ample of designs and prints like, bold flower prints, and check prints, geometry prints and paisley prints.

Online stores offer a variety of home décor stuff as well as necessities like crockery set, cutlery, bakeware and cookware, in fine quality with several renowned brands.