Watch Restaurant review: Oye Amritsar has banging starters! [3.5/5]

An eatery decides to associate itself with a particular kind of cuisine only when it looks to excel at it. Oye Amritsar at Indiranagar is more than halfway there, and serves up starters that whip up quite an appetite. However, it falters a bit on the main course. That is the succinct review of the place. For a more detailed review, and a video of the place, continue reading this blog!

Oye Amritsar Menu, Reviews, Photos, Location and Info - Zomato

Oye Amritsar has four outlets in Bengaluru – formerly Bangalore – the first of which has been functional for 10-odd years now. The one where I and a few friends visited was in Indiranagar. Walked in, and were welcomed with a Spicy Redcurrant drink that had me all…

Ambiance

While the rustic feel of a Punjabi Dhaba is not exactly present here, there is a hint of it if you sit on the raised platform seen on the right of this pic:

The seating arrangement at Oye Amritsar.

It gives you the feel of sitting on a charpai and having your food from a low table – something that is quite common in roadside dhabas.

And what adds to the ambiance are these staples of Punjabi food:

Starters

With the thirst quenched and the tastebuds stimulated simultaneously by the welcome drink, we moved on the starters. Here are, clockwise from top: Malai Broccoli, Sanewal Mushroom Tikki and Punjabi Paneer Tikka.

The broccoli is on the smoother side, but the other two are robustly spiced, making for some good and hearty eating!

Next up, the non-veg starters. Clockwise from left, these are Mogewale Di Tikki, Pindwla Bhatti Murg and Tawa Mutton Chop.

The tikki and the murg almost transported me to the yellow mustard fields of Punjab! The mutton chop – from the rib section of the goat or lamb – was slightly on the milder side, with almost a Chinese taste to it. They required to be eaten with the hand, and were a treat for what little meat they had.

Main course

The starters had us full and satisfied, so we took a bit of time before moving on to the main course, served with roti, butter naan, kulcha and Methi Corn Matar Pulao. I was too busy sampling the food to take photos of them, so please pardon me for that.

What we ate were mostly the staples of a Punjabi dhaba, starting with Butter Chicken [left] and Bhatinda Mutton Curry.

In both cases, that Punjabi/Mughlai x-factor was missing in the food. These were nicely flavoured, and the meat came off the bones easily, so there was nothing to complain there. But the punch of spice one expects from Mughlai cuisine from a Punjabi kitchen was lacking here.

Next up, Kadhai Paneer [left] and Dal Makhani.

Now, these are two dishes you simply cannot afford to get wrong. Oye Amritsar does not do that, but it does not get it perfect either! Some improvement here should elevate its offerings to a much higher level!

Dessert

One of the final offerings was Jalebi with Rabri. Neither was overpoweringly sweet, and made for as much a treat for the tongue as the eyes. See for yourself!

Oh, and we also tried out some Lassi shots – which I once again forgot to click because I was too busy swigging the thick white liquid from shot glasses.

Final thoughts about Oye Amritsar

I am a non-vegetarian, and found the starters quite to my satisfaction. It is only the main course that needs improvement, and only in certain quarters. Once that is done, Oye Amritsar can pose a threat to most other eateries serving Punjabi cuisine in Bengaluru.

See our video review here:

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Butter Chicken recipe: Yum Central style! [VIDEO]

Butter Chicken

Some of the first visuals when you think of Indian cuisine are of succulent chicken swimming around in beautiful gravy, waiting to be scooped up by that smoky tandoori roti before it makes its flavourful journey from your mouth to your stomach.

And possibly the most iconic of these dishes is butter chicken – the heart-stoppingly rich murg makhani or chicken butter masala or watchamacallit. It tastes as good despite the pantheon of names it has!

Here is Yum Central’s own take on this North Indian offering, complete with the recipe and – for the first time – even a video of the cooking process!

Butter Chicken

The ingredients

Here is what we will use for the dish:

  • Chicken 600 gm [With bones and skin]

  • Spice powders [coriander, cumin, garam masala, red chilli/paprika]: 10-15 gm each

  • Tomato: 200 gm [pureed]

  • Onion: 100 gm [Roughly chopped]

  • Butter: 60 gm

  • Salt: To taste

  • Sugar: For colour

  • Papaya: Enough to soften the chicken overnight

  • Curd: 100 ml

  • Vinegar: A few drops

  • Ginger-garlic paste: 20-30 gm

And SURPRISE! We are not using turmeric OR cream in this recipe!

Let’s begin…

Marination and preparation

The chicken we had was initially quite tough, so we decided to soften it with some papaya.

Chicken being softened with papaya

Make a marinade for the chicken with the curd, half the spice powders, salt, vinegar and ginger-garlic paste. Let it rest in the fridge overnight.

Marinated chicken

However, if you are in a hurry, simply let the marinade rest for an hour or two. Pardon the blue tint: It seems we were having some problems here.

Now, roughly chop up the onions.

Onions
Onions

Then puree your tomatoes.

Tomato
Tomatoes

Melt the butter in a cooking pot.

Then, lightly fry your chicken till they turn golden-yellow. The chicken should not be well-fried, otherwise the spices from the base will not go in it.

Butter and chicken, but not yet butter chicken…

If you have curd from the marinade left over, keep it aside. It will come in handy later.

And with that, we are ready to cook!

The cooking

Set the chicken aside, and fry the onions in your leftover butter. They will turn a beautiful golden-brown. But don’t let them burn.

In a few minutes, add the rest of the spices and the ginger-garlic paste. Add salt to taste and sugar for colour. Then mix it up well.

Now add the tomato puree and continue to stir the mixture at high heat till it reduces to a beautiful brown, dry base. It should start to smell slightly burnt after some time.

Now, add the fried chicken to this mix and stir it around so it covers all the surface area of the chicken. The pieces should let out some water by now, and the juices it had excreted when set aside should also be used in the cooking.

Remember that leftover marinade curd that you had set aside? Bung that into the pot and stir till the chicken is covered in the base.

Now add water, stir and let it sit on a low flame till it reduces some more.

Then, add some more water, stir, and let the Butter Chicken sit covered at a low flame for a few minutes, as the butter begins to separate from the spices and make small pools of itself.

And finally, ENJOY!

Butter Chicken

Butter Chicken video!

By the way, did we mention that we are starting off with videos as well?

Watch the video recipe of Butter Chicken here:

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Restaurant Review: Malabar Bay is a food destination if you can’t visit Kerala! [4/5]

Come in. Sit down. Order your food, and be transported to Kerala! That is what Malabar Bay in BTM Layout aspires to be. And speaking as someone who has always wanted to go to God’s Own Country but never managed, I was more than happy to share a table with friends and partake in food that would tingle my palate. That’s the shorter version of the review. For the longer version, read on…

Malabar Bay Menu, Reviews, Photos, Location and Info - Zomato

Now, when you think of Kerala, the lush backwaters along the Malabar coast come to mind. Malabar Bay may not have an ambience like that – it is located in Bengaluru and nowhere near any significant water body – and yet its interiors are a reminder of the roots of a culture that has branched out all over the world.

A typical Kerala thaali

What’s on offer

When it comes to Keralian cuisine, it is a spicy mixture of ingredients that are primarily sourced from the sea, but poultry and mutton are also not unheard of. Of course, there is another kind of meat that’s popular in Kerala, but let’s not complicate matters here. Malabar Bay didn’t, and summed up the sentiment behind its offerings in a single banana leaf, as shown above.

The seafood offerings are quite interesting, actually. I mean, how often do you get crabs as the primary flavour in a soup?

Crab soup
Crab soup

Also on offer, by way of salad, were raw mangos spiced delectably – the kind that sends a shiver down your teeth with their sour taste and make you salivate.

Raw mango salad
Mango salad

Starters and main course

Now, I will admit freely here that I was too busy throughout the entire meal to note down what was what. However, I do remember some of them, but the language barrier stops be from understanding what the rest are. Nevertheless, I will try my best to tell you what was what, and how good it was.

You may also take it upon yourself to draw your own conclusions from the photos I am providing.

First up is one of the starters, a type of fritters and the third is a type of faltbread that looked like a slightly heaver and thicker version of the North Indian poori. The gujiya-looking fritters were actually savoury, and could have done with some sort of chutney.

Now, the three things in the photo came at different times, but ended up together here as a testament to the variety on offer at Malabar Bay. Clockwise from left are some appam and a duck curry, a variety of biryani served with some side dishes, and a drink that was a refreshing treat for us amid the enjoyable assault of spices on our tongues.

Here are some of the other dishes we were served. On top right is a prawn dish that was especially nice, albeit a little bitter.

Somewhere in between where these three dishes. Notice the use of glazed clay pots and banana leaf in plating of dishes. These alone were enough to transport me to a land I want to visit even more now.

And finally these two: The “confused chicken” on the left and volcano prawn on the right. Both delightful, but in very different ways!

Desserts

Now, you would not generally associate Kerala with desserts, but people down there do have a sweet tooth, and some great desserts to quell those cravings.

Here is a version of Shahi Tukda that was a pleasant surprise for me. The custard-like cream was fresh, and yet it had not made the bread beneath it soggy! The sweet and smooth cream with the crunchy bread can be revisited multiple times!

But that was not all! Here we have [clockwise from top left] the Banana Toffee Ice Cream, the Firnee, the Kairalee Jamun and a fourth dish that I cannot seem to identify now.

Final thoughts on Malabar Bay

If you want a proper taste of Kerala, Malabar Bay is the place. Of course, some of the dishes seemed to have been a little over-spiced, to the extent that they seemed bitter to my tongue. However, the “confused chicken” is a safe bet if you like Punjabi and Tandoori dishes, and the volcano prawn is a must-have, even though it is just for the looks of it.

Some of the other dishes I recommend is the general seafood fare Malabar Bay offers. In case you have had enough of the chicken, this is the way to go! And even if you are opting for the chicken, you are getting some authentic fare.

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Recipe: Chicken nugget curry – a quick chicken curry perfect for hostel-cooking

Chicken nuggets are the kind of comfort food that many have fallen back upon at times of need. They provide a level of emotional support that stands apart from almost all others comfort food. But what if you need to build a whole meal around it? Here’s chicken nugget curry recipe for two, which is just that!

Here are the ingredients:

  • Chicken nugget: 300-400 g [pre-cooked is preferable]
  • Onions: 250-300 g [paste]
  • Tomato: 150-200 g [paste]
  • Ginger-garlic paste: 30-50 g
  • Coriander powder: 5-10 g
  • Cumin powder: 5-10 g
  • Red chilli powder: 5-10 g
  • Turmeric powder: 10-15 g
  • Salt: To taste
  • Fresh coriander/cilantro: 10-15 g [diced]

And here’s the recipe, assuming that the chicken nuggets are ready. I used ready-to-fry nuggets, and shallow-fried them first so they have a crispy exterior and a well-cooked interior.

I then used the leftover oil from the chicken-nugget-frying session to do the rest of the cooking, starting with the onion. This is the first step:

After the onion starts to become a little brown and is reduced 10-15 percent, add the tomato and ginger-garlic pastes. Then mix them well.

As the mixture reduces a bit more, add all the spices and seasoning, and then start stirring. The crunch of the onion must go, as must the acidity of the tomato. The resulting mixture should be smooth and brownish.

After the mixture attains the desired texture and colour, add the chicken nuggets and stir around, so that they are entirely covered by the spicy mix.

Then, add some water and keep stirring so that there is a handsome gravy. Bring the mixture to boil and keep stirring. The mixture should not stick to the bottom, and the spice mix should by now start giving out the oil it had absorbed.

Now, cover and let it cook for 5-10 minutes. Give the occasional stir so that the curry does not stick to the bottom. Add the coriander/cilantro only midway, and you should be good to go.

The end product should look like this:

This is actually the recipe promised at the end of this post. Preetha, if you miss home-cooked Indian food, whip this up at home and it should be good to go with rice, chapati, partha/parotta or other kinds of bread. Tell me the result if you try it!

And that goes for all those people out there who live way from home and miss home-cooked food. It also goes for all those of you who are looking to cut your teeth at cooking Indian food.

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Restaurant review: Yumlok [****/5] in Bengaluru is a pleasant surprise!

So, Arkadev here, with gratitude to you guys for being so patient. Here’s the review of Yumlok, a pure-vegetarian eatery where I and some other members of Food Bloggers’ Association of Bangalore, or FBAB, were invited to. This was in Brookefield. Full address: 1343 D-Block, AECS Layout, Kundanhalli, Brookefield, Bangalore. And we visited on December 11, 2016. This is the place:

YUMLOK Menu, Reviews, Photos, Location and Info - Zomato

Imagine a cosy nook of a building, halfway into the basement. Now imagine pure vegetarian food. May sound like a dealbreaker to many. Not with Yumlok, though, for the tastes and flavours make you forget the vegetarian part, and when human company is as good as the food, you end up having a gala time!

Got a problem with the name? As in, why would people want to go to a restaurant named after the Sanskrit word for afterlife? Look closer. It’s a clever pun, with the “yum” being a reference to the “yummy” food they serve. Much like how the “yum” in the name of this blog promises some yummy reviews.

How yummy? Sample these two tangy starters: Veg/potato poppers and potato wedges, covered generously in a mix of tangy and creamy sauces that still make my mouth water, and it’s been more than a month after I visited. I guess now would be a good time to thank my readers and the Yumlok management for their patience.

Equally savoury – a beautiful mix of tang, thanks to the salsa-like sauce, and smoothness, thanks to a creamy mayonnaise-base sauce – was this potato sticks starter. Not hot enough? Ask politely, and a generous dose of fiery heat will be arranged for by the management!

Moving on to snacks, here was some Pav Bhaji that promised drools. The bread was great – braised just right with butter – but the Bhaji was a bit of a letdown. It was smooth and flavourful, but with an overpowering dose of cinnamon. Bhaji is supposed to be robust and hearty, and last I heard, the Yumlok management had heeded this suggestion. By the way, the nachos were an interesting touch.

Dabheli. Do this right, and people from both northern and western India will keep coming back for more. The potato wedges do give a burger-like feel, but the dish checks all the Dabheli boxes as well!

Some Aloo Tikki/ Aloo Chaat, made delectable by a creamy sauce and a tangy tamarind-based sauce.

Aloo Paratha, Mooli or Gobhi Paratha [I forget which] and Sattoo Paratha, served with a healthy dose of seasoned curd and a Sabzi or Daal Makhni. Yum indeed!

In case you are looking for a decent meal, Yumlok does not exactly disappoint. PS: I was the one who finished the Daal Makhni served with the Paratha as well as this Thaali.

And then there was some smooth, thick lassi. Oh, and in case you were wondering how food-blogging happens, here’s a peek.

All-in-all, this is a place vegetarians can get used to, and non-vegetarians can go when they want a break from all that meat, chicken, fish and eggs. The cost is ever-so-slightly on the steeper side, but this is a definite recommend!

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Kosha Mangsho: An especially spicy Bengali preparation of chicken

Sreya and Sandipan Chatterjee have become regular guests at our home now. And they bring with them bagfuls of joy, fun and fruendship. They drop in, sometimes unnanounced, and the smile on our faces widen each time.

 

The last time they came, whcih was a couple of weeks ago — this is where we apologise to followers of our blog for no new posts for more than two weeks — they brought with them a little part of Kolkata. It was something every Bengali cherishes. It was their version of Kosha Mangsho. And they took over the kitchen to treat us to it.

 

Do you smell what Sandipan (Bunty) is cooking?

 

So while I was not there — I got a little of the leftover, and it was still delicious, despite the reheating and all — Pooja waxed eloquent about this dish.

 

Here’s what they used:

  • Chicken: 800 g
  • Onions: 200 in paste form, 250 g chopped
  • Tomato: 200 g
  • Salt: to taste
  • Ginger: 20 pods in paste form, 30 g chopped
  • Garlic: 2 in paste form, 3 chopped
  • Red chilli powder (optional): 30-40 g
  • Turmeric: 20-30 g
  • Green chilli: 2-3, slit dorsally
  • Sugar (yes, you read that right): 20-30 g
  • Mustard oil: 300-350 ml (yes, it will be oily)
  • Water: 40-50 ml

The resulting dish should look something like this:

So, this is entirely Pooja’s account, and it starts with the marination, which took a full 30 minutes. And the first step was making a paste out of all that onion, ginger and garlic mentioned earlier.

The fresh chicken, just cleaned, is about to get a good lathering. And that ginger-garlic-onion paste is just the beginning!

Then, in go the turmeric and red chilli powder. And I am salivating as I type. This was made two weeks ago, and I still can’t forget the taste!

Now, add some of that mustard oil, mix everything well so every bit of the chicken’s surface area is lathered in the homogeneous marinade. Then set it aside for half an hour.

Meanwhile, ensure that your onions, garlic…

…and tomatoes are chopped and kept aside.

And this is where the husband-wife jugalbandi (collaboration, if you will) started showing. Pooja says as soon as the cooking began, Sreya and Sandipan displayed a kind of innate understanding that was truly amazing!

With the marination almost done, in goes the rest of the oil, and it’s quite a lot, into a pan for heating.

Pooja, at this point, is a silent spectator, flitting in and out of the busy couple’s way as she tries to pictorially document the recipe. She also scrunches her nose as the split green chillies hit the now-boiling oil, which already has just had the sugar put in it. The sugar will bring the beautiful brown colour this recipe boasts of.

Then, in go the chopped onions, which will be fried to a golden brown, with the sugar already working its magic.

Then, it’s the turn of the tomatoes. And more stirring ensues for a more homogeneous colour and so nothing sticks to the bottom of the pan.

This time-consuming stirring is called “kosha” in Bengali. I am not familiar with the etymology. If you are, please feel free to tell us, and we will feature your statement here! Meanwhile, in with the well-marinated chicken.

As the stirring continues, the chicken cooks in not only the marinade, but the juices the onions and tomatoes had earlier released.

Sreya and Sandipan have kept on cooking the chicken for 20 minutes when the veggies reduce, the oils are released and the chicken has taken the beautiful brown hue that we so desire.

The pan is now covered and left to simmer on a small temperature, to kosha-fy the chicken a little more. And Pooja says the aroma at this point was making her homesick.

After around 5-10 minutes, a little water is added to the pan and its contents given a few more decisive stirs before Sreya and Sandipan pronounce the dish ready! And boy does it look good!

Like I said, Pooja and the Chatterjees simply gobbled this up in the early morning of India’s Independence Day, while I got to the leftovers later in the day. And it was every bit worth it! Interesting thing is, paired extremely well with both rice and bread!

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Butter chicken: The original finger-licking good!

Few things can spell Indian food better to the world than “Butter Chicken”. True, that this is a quintessential Punjabi dish today, but its various interpretations have left people all over the world licking their chops first and their fingers later.

Mind you, India has a whole gamut of food, cooking styles, cuisines and culinary identities. So if someone tells you some food item is “authentic Indian”, it is quite likely that he or she is speaking from his knowledge of authenticity. And even likelier that he or she has seen that specific food item may have been made in exactly that particular style all his or her life.

Therefore, calling this butter chicken with parotta:

…the most authentic would be a travesty to butter chicken dishes all over the world! This is just another small culinary journey Pooja and Arkadev – that’s us – took to bring some more spice into life, both literally and figuratively. It was our interpretation of the dish.

So why share it with the world? Tell me honestly, wouldn’t you like something like this to brighten your day or week? Why not make it for your special one? Or if you are single, why not make this when you invite someone over? Not feeling like inviting someone over? Make this nevertheless, and share it with your friends in the virtual world, much like how we are doing!

Pooja had been planning this for the visit of two of our friends, but she decided to make this over the weekend. The marinade masala – whose recipe can be unearthed via a simple Google search – was store-bought and in powder form. So, Pooja started by using half the powder to marinate the chicken for half an hour. A dash of lemon juice and some curd also went into it.

Meanwhile, the other half of the powder was mixed evenly in some warm water, and put aside. This would be used to make the gravy.

After the chicken has marinated well, Pooja begins the actual cooking. The oil begins to boil.

Then in goes the chicken, and some frying ensues. Kindly note that I had already began salivating from this point. The wafting aroma was so delicious, it could have just converted some vegans for life!

Now, before you vegans get your pitchforks out, please take a look at Jain cuisine. That’s Indian too, and really nice!

Meanwhile, with the chicken somewhat fried – basically, not entirely raw – Pooja poured in the masala mix that had been set aside. This would make for some good, spicy gravy.

After the gravy dried a bit, in went some freshly boiled milk. The ideal ingredient here would have been some fresh cream – even the low-fat variety. But we were just too wary of the real heart-stopping ingredient – again, both literally and figuratively – that was to come later.

As the gravy thickened, in went four big dollops of butter. And I will be honest here: It took me so much self-restraint to not just dive in for a taste that had I been an ascetic, that self-restraint would have been a giant leap towards moksha.

After the butter melted and melded in, mixed with the gravy and the chicken, the pan was left covered on low heat to cook.

The final product, after 10-odd minutes, should look something like this.

Wanna share some food with us? Or give us some food for thought? Or want to know the exact recipe? Leave a comment or send us an email! We promise to get back to you really soon!

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Coriander Chicken, with friends at home

Nothing can be experienced to the fullest unless you have friends and loved ones to experience it with. That’s why when our friends Sreya and Sandipan drop in from time to time, often surprising us, the Cheshire-Cat smile makes its appearance on Pooja’s face, and the drinking and eating lasts well into the next day.

And every time this beautiful couple comes a-visiting, they bring with them something or the other that’s uniquely their own, and regale us with it. This Saturday, Sreya brought with her a recipe whose end-product made us nostalgic for quintessential roadside dhabas and their lip-smacking cuisine. And this one, too, has no turmeric, much like the wine chicken Pooja had cooked earlier! Pretty unusual for Indian food, right? Here’s what it ultimately looked like.

As for the the taste, it was a little piece of heaven, with tastes of the earth and the most welcoming hearth combined! The spices were strong, the chicken was succulent, and the evening was coloured savoury by the cooking and the company.

Got your creative culinary juices flowing? Here’s how we did it. First, the ingredients:

  • Chicken: 500 g
  • Onion: Paste of 200 g
  • Tomato: Paste of 100-150 g
  • Green chilli: 3
  • Ginger-garlic paste: 100 g
  • Coriander: 100 g
  • Coriander powder: 15-20 g
  • Bay-leaf: 1
  • Curd: 250-300 ml (can be more)
  • Dried chilli powder (optional): 15-30 g
  • Cashew (optional): 100 g
  • Lemon juice: 15-20 ml (can be more)
  • Cinnamon stick: 1 piece
  • Garlic pods: 4
  • Cooking oil: 50 ml
  • Ghee (clarified butter): 50 ml
  • Sugar: As per taste
  • Salt: As per taste

The recipe:

Pooja starts by cleaning the chicken with hot water, thereby killing off a lot of micro-organisms that would have otherwise made our bodies their home.

Then, in goes the curd, cold and creamy, but not too fatty.

Add to that the lemon juice, coriander powder, chilli powder, ginger-garlic paste and salt.

Mix the entire thing up, and let the chicken soak in the marinade.

Now for another bit to the marinade. Take the fresh coriander leaves and the garlic pods, …

… put them in the mixer, and pour most of the resulting paste into the marinating chicken. Keep a little of the paste aside. You will need it later.

Mix that thing well, and marinate the chicken for at least 15 minutes.

Meanwhile, prepare to cook. Set your oven to medium heat, put on the pan, heat the oil and the ghee, and put in the bay-leaf and the cinnamon stick, all broken up.

By now, we hope you have made your onion paste…

…and tomato paste.

Now that the oil is starting to release the spices flavour, pour in the onion paste and keep stirring. Don’t let the paste stick to the bottom.

Then, just when the onion starts becoming a beautiful golden-yellow, put in the tomato paste and commence more stirring.

Then, when the entire thing has achieved a homogeneous colour, put in the rest of the coriander paste and stir some more till the mixture achieves a beautiful greenish tinge.

Now, pour in the marinated chicken. Let more stirring commence.

The stirring should be continuous for the chicken to cook well, and the spices to work its magic.

After some time, when the chicken is cooked well — a fact easily verified by testing its softness: just poke it with a knife and you will know — and the gravy is starting to congeal, pour in some water. Let the water mix with the gravy, so you have a good curry with the chicken.

And voila! The coriander chicken is ready. Thank you, Sreya!

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No mincing words on this keema: It’s awesome!

A normal Bengali household thrives on fish. So much so that it is rarely considered non-vegetarian any more! As a result, it’s fish for lunch, fish for dinner, and in any other form possible throughout the day, including in savouries like fish fries and fish cutlets.

However, neither Pooja nor I are big fans of fish. Even our cat Dodo has to be fed his fish, and would rather eat processed kitty food all day!

Continue reading “No mincing words on this keema: It’s awesome!”

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