Bengaluru

Vidyarthi Bhavan is famous for its Breakfast items like Dosa, Coffee, Puris etc.


South Indies Restaurant provides an elite ambiance with a Luxury Menu serving Authentic Dishes from the 4 South Indian states
Dishes like Babycorn Black Pepper (Mokkajonna Miriyalu) Fry

‘Gupshup’ is a small rooftop snack joint in Indiranagar Bengaluru

Most evenings in Rural Northern Eastern India are spent over ‘Chai’ and ‘Gupshup’ & that is what is missed by most professional away from home in other States

Soukya

Mavalli Tiffin Room (MTR)
Quality & Religious purity of the Food is commendable with their strong 75 members staff working neatly & diligently in the kitchens
Ministers & other high profile people have their food packed from here
one of the attractions is the Dosa with Pure Ghee is served







Village House (HalliManne) in 3rd Cross, Sampige Road, Malleswaram
Local Kannada Cuisine with a Home Food Taste
Poppy Seeds Milk Drink, Pineapple Dosa, Coconut/Dal Holige Chutneys, Yaksha Gana Performances are promoted here as well for which Show Details are available


Shivaji Military Hotel Jayanagar 8th Block is a highly recommended place especially for Non Vegetarians!




Night Life:

This city has the highest number of Pubs in India

"The 13th Floor" has a great view of the City along with the crowd


"Pecos" has been around for a long time Owners Colin & Elango, this place also has a collection of Music Legends

"Geoffrey's" Bar has a British & more mature ambience


City Tour:

Vidhan Sabha


City Market for Fresh Flowers 
Museum

Lizzat Papad Factory where Papads are prepared here & their Homes by many women in huge quantities

Joe's Bikers

Judy Bidappa
Embassy Riding School
Prasad Bidappa

Nrityagram Dance School

Infosys Campus


Feel free to share your views as on how this Trip turned out & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Goa- India's Miami

Interestingly, Goa is India's richest State!
Laidback attitude is visible everywhere

Authentic Goan Cuisine at Fernandos Nostalgia Restaurant:

Portugese Indian & Arabic Masalas

Seafood Coocnut Milk and Rice are essentials

Sana like Idlis but Sweetened cooked in Tori Taadi, Round Steamed Pancakes

Kaafriyal

Prawns & Bhindi cooked in Ambaada

Mario de Miranda:

Baingina in Northern Old Goan or in Konkani Saibache Goa:

St Augustine Ruins was a Convent 1572 which still can be seen with the Old Architecture

Western Goa Famous Arpora Night Market:

World Food Court:

Southern Goa Neptune Point in Palolem for Silent Noise Party:

Carrot Gojju


Tito's Restaurant David


Calamari Restaurant Reggie


Panjim:

Mums Kitchen- Goan Cuisine Revived

Prawn Shekshek Coconut Red Chilies Spices Kokum for Tanginess

Seafood Peri Peri Platter with Pomfret, King Fish Steak piece, Grey Fish, Lobster, Tiger Prawns, Kalamari (Squid)

Pork Vindaloo are famous



Ravi Kesar Ship
Gambling

Remo Fernandez
Singer

Andhra Style Brinjal & Indian Broad Beans (Vankaya Chikkudukaya Mudda Kura)

South Indian Vegetarian Main Course Special
Andhra Pradesh Cuisine
Andhra Style Brinjal & Indian Broad Beans (Vankaya Chikkudukaya Mudda Kura)

Serves 2

Ingredients:

Indian Broad Beans (Saem/Chikkudukaya)- 100 Grams

Long Purple Brinjal (Baingan/Vankaya)-  250 Grams, Small

Turmeric Powder- ¼ Tsp.

Salt- To Taste

Tamarind Pulp- 1 Tbsp.

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 3 Tsp.

Dried Red Chilli- 1, Broken in Half

Split Bengal Gram (Chana Dal)- ½ Tsp.
Split Black Gram (Urad Dal)- ¼ Tsp.

Mustard Seed (Rai/Sarson)- ½ Tsp.

Cumin Seed (Jeera)- ¼ Tsp.

Hing- a Pinch
Green Chillies- 2, Finely Chopped 
Curry Leaves- 10 Small

Method:

Wash, Clean, De String from both sides and Cut Broad Beans breadth wise into Inch long pieces

Wash and Cut Brinjal into Cubes and keep them in Salted Water (to prevent discoloration)

Heat Oil in a Pan, Add the Tempering items & Sauté

Add the Boiled Vegetables (Brinjals & Broad Beans) & Mix

 

Add the Tamarind Pulp & Mix

Check for Water if needed (try to make this without Water which results in a Dry Preparation), Cover & Cook till done


Tips:
This recipe can be made with the Seeds (Daane/Ginjalu) of the Broad Beans & Brinjal

Brinjal & Peas can be cooked directly on the flame which would Cook on Medium High Flame straight after the Tempering & then Covered  to cook on Low Flame
The reason we Cook Brinjals on Medium High Flame initially is to avoid the Bitterness it may produce while being cooked on Low Flame 

The Stove Top method is the Best if we have enough time instead of Boiling the Vegetables which would be appropriate when running short of time or trying for a different method to make these Vegetables (Boil together the Beans & Brinjal with Salt, Turmeric Powder till Tender)

Optional is to add Red Chilli Powder- 1 Tsp. in the end


Feel free to share your views & do let us know how this one turned out :)

Andhra Style Brinjal & Green Peas (Vankaya Bataani Mudda Kura)

South Indian Vegetarian Main Course Special
Andhra Pradesh Cuisine
Andhra Style Brinjal & Green Peas (Vankaya Bataani Mudda Kura)

This comes straight from my Grandmother's Kitchen :)
She always has these practical ideas to utilize whatever Pulses, Vegetables we have in the Pantry, so we made this Traditional Andhra Recipe with just the available ingredients for Lunch :)
In a Traditional Andhra Kitchen, the vegetables are always bought with these Recipes ready in mind! There is so much to learn from our Grandmother's who always knew their mixes, ratios, proportions & also the importance of Seasonal Vegetables & Fruits in the Kitchen :)
Serves 2

Ingredients:

Green Peas (Matar/Bataani)- 100 Grams

Long Purple Brinjal (Baingan/Vankaya)-  250 Grams, Small

Turmeric Powder- ¼ Tsp.

Salt- To Taste

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 3 Tsp.

Dried Red Chilli- 1, Broken  9

Split Bengal Gram (Chana Dal)- ½ Tsp.
Black Lentil (Urad Dal)- ¼ Tsp.

Mustard Seed (Rai/Sarson)- ½ Tsp.

Cumin Seed (Jeera)- ¼ Tsp.

Hing- a Pinch
Green Chillies- 2, Finely Chopped 
Curry Leaves- 10 Small

Method:

Wash and Cut Brinjal into Long Slices and keep them in Salted Water (to prevent discoloration)

Boil together the Brinjal with Salt, Turmeric Powder till Tender


Heat Oil in a Pan, Add the Tempering items & Sauté

Add the Boiled Vegetables (Brinjals & Peas) & Mix
Add Turmeric Powder, Salt & Mix Well

On Medium High Flame, Keep Stirring occasionally uncovered till the Brinjals become Tender

Check for Water if needed, Sprinkle all over with hand
Cover & Cook till the Brinjals & Peas are done

Tips:
Can also prepare the Brinjal with Peas directly in the Pan instead of Boiling the Brinjal separately


Feel free to share your views & do let us know how this one turned out :)

Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

North Indian Vegetarian Main Course Special
Punjabi Cuisine

Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

Serves 2

Ingredients:

Potatoes - ¾ Cup, Parboiled, Peeled & Cubed

Spinach (Palak)- ¾ Cup, Blanched & Pureed

Ginger-Garlic (Adrak-Lehsun) Paste- 1-½ Tsp.

Extra Light Olive Oil/Pomace Oil- 2 Tsp.
Onion Puree- 3 Tbsp.

Milk- 1 Tbsp.

Red Chilli Powder- 1 Tsp.

Punjabi Chole Masala- 1 Tsp.

Salt- To Taste

Fresh Cream- 2 Tsp., For Garnish

Method:

Heat Oil
Add the Ginger-Garlic Paste, Onion Puree & Saute till Golden in Color
Add the Spinach Purée, Milk, Red Chilli Powder, Chole Masala, Salt, about ¼ Cup of Water & Mix Well
Let the Gravy Simmer on Low Flame till the Potatoes are blended with the Gravy well
Check the Seasoning
Garnish with Fresh Cream & Serve Hot!

Serve Hot with Phulka, Dal, Set Curd!

Tips:

Mashed Potatoes and Spinach blend beautifully with the Punjabi Chole Masala here

This Recipe is Easy to make, Different Flavours due to Chole Masala & has a Nice Finger licking Gravy

It takes about 5 to 7 Minutes of Preparation Time & 5 Minutes of Cooking Time

Variations:

Can be made in a Microwave through the Method given below:

In a Microwave Safe Bowl, Mix Oil, Ginger-Garlic Paste, Onion Paste
Cover & Microwave on High for about 2-3 Minutes
The Onions should look just like they have lost water & become Translucent/Light Golden in color

Add the Spinach Purée, Potatoes, Milk, Chilli Powder, Chole Masala, Salt and about ¼ cup of Water, Mix Well & Microwave on High for about 1-2 Minutes

Garnish with Fresh Cream & Serve Hot!

Feel free to share your views & do let us know how this one turned out :)