Sunday, December 23, 2012

Noodle Bar - Review

Noodle Bar, the Oriental restaurant by Pan India Food Solutions , has opened its doors to Bangalore’s food lovers, at Phoenix Market City. Offering a range of dishes from the exotic corners of China, Thailand, Burma, Indonesia, Japan and Korea, it’s the perfect dining destination to savour and sample all things Oriental.

Noodle Bar’s unique “Toss it up!” menu is another way to navigate this culinary paradise. Diners can pair a noodle of their choice with a combination of meats, vegetables, sauces and garnish; and if this leaves you confused, you can always ask for recommendations on pairing. This menu offers Noodle Bar’s patrons space for experimentation and creativity—an exercise that surprisingly tastes as good as it sounds.
Complementing this Oriental menu is Noodle Bar’s rich décor which uses a contrasting palette of mahogany, cream and black hues. These colours further serve to accentuate the Asian theme with decorations and upholstery inspired by Chinese calligraphy. The restaurant adds a contemporary touch with frosted glass and stainless steel finishes.
Noodle Bar attracts an informed and well-traveled clientele, indulging their preference to eat out as a pastime. Its classy atmosphere belies its value-for-money pricing, a combination that residents of Bangalore will embrace.
Sanjay Malkhani, Master Chef, Noodle Bar commented, “At Noodle Bar, we aim to delight the gourmands with the finest and most delectable Oriental cuisine. The
menu comprises an exotic variety of flavors from around the world and will appeal to everyone with their delicious succulence.” With his keen passion for Pan Asian food has created a delicious assortment of dishes which promises to delight diners in the city. Round this trip around the East with Noodle Bar’s special desserts such as Coconut jaggery dragon rolls, Spiced fruit tempura, Lime n Lemon Crème Brulee.
Spend an evening here with your loved ones or friends to embark on a journey of Asia’s flavours, and smells; you will leave wanting to come back for more.

A scrumptious variety of starters, soups and dumplings greet you on this unique culinary journey of Asian flavours. Treat your taste-buds to Onion pancake, peppery corn fritters, burnt garlic mushrooms among starters.


veg wantons
corn card
veg dimsums

veg spring roll


Pad Thai Noodles and Jasmine Rice 

Veg Penang Curry

Sizzling fruit and nut Brownie topped with Icecream and hot chocolate

Strawberry Mocktail


  Chef Amit Puri
DISCLAIMER: All the views in this post are my own and done by tasting the product. This is not a paid review

Saturday, December 8, 2012

Super Chef Aditya Bal and Creamy Corn Gravy

NDTV Good Times took the food celebrations to its viewers in more ways than one. This year, as a lead up to the main events, They invited foodizens for interesting “Meet the Super Chef” sessions,held in Delhi, Mumbai and Bangalore. In these sessions,Super Chefs – Vicky Ratnani, Ritu Dalmia and Aditya Bal shared some of their signature recipes.
I along with fellow bloggers was invited to attend live demonstrations by Chef Aditya Bal. He prepared the following recipes:
Dilli Ki Fried Aloo Chaat
Bengali Doi Maach
Zaffrani Pulao

Check out the 3rd NDTV Food Awards 2012 winners !

He hosts a show CHAKH LE - INDIA where Aditya hits the road less travelled into the unexplored, and forgotten pockets of India in his hunt for authentic flavours.

About The Chef in his words- "After a successful career as a model spanning 8 years and traveling far and wide, I stumbled across my love of cooking by chance a few years later. A self taught chef with 2 years of experience working at a few select restaurants and honing my skills in continental cuisine and the intricacies of the business. I love travel, adventure and of course, food. I am obsessive when it comes to cooking in all its forms. Love baking and slow cooking as well. It’s my passion and mission in life to create fine food and I promise a great dining experience when I open my own restaurant. I’m always on the look out for new ideas and feel the culinary world is never ending. There’s so much more to see. "

Corn Gravy
I learnt this recipe from his TV show and it was a super hit!


1 corn cob
2-3 green chillies
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp oil
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
1/3 dash of asafoetida mixed in 2 tsp water
2 tsp freshly chopped coriander leaves
salt to taste


Grate the corn cob in a grater and you will get a thick corn paste called Mawa. Keep aside. Heat a pan with oil, add the mustard and cumin seed. Allow it to splutter. Now add all the green chillies allow them to get fried a little and add spice powders. Keep the heat on low flame. To this add asafoetida mixed with water. Now add the corn paste and salt. The gravy thickens fast so if required add 1/2 cup water to it. After the gravy comes to a boil, remove from heat, Garnish with coriander leaves and serve hot with rotis!!