Cheflife, Dinner, Food Blog, Food Blogger, Lifestyle, Lunch, Motivation, Quick Meals, Restaurant Reviews, Reviews, Travel, Work

Hello 2018 

There are all kinds of foodstuffs on my wishlist. I may not like all of them, but I will try them out anyway. 

Good food, good eating, is all about risk. It’s my favourite thing in the whole world. Nothing is more blissful. 

So is Travel. It isn’t always pretty, it isn’t always comfortable. 

Sometimes it hurts, sometimes it breaks your heart. 

The journey changes you, and it should. It leaves marks on your memory, on your heart. You take something back with you, hopefully you leave something good behind.

This year is going to be all about exploring new places, cuisines, learning more about different cooking styles, food habits and culture, meeting new people and making memories. 

Join me in this exciting journey…. stay tuned for all the yummy updates, travel experiences, and much more that I’ll be dishing out with a ‘Ladlefuloflove’ 😉 

Happy New Year ya’ll ❤ 

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Cheflife, Dinner, Food Blog, Food Blogger, Home Cooking, Lifestyle, Lunch, Party Snacks / Appetizers, Quick Meals, Work

Never underestimate the power of Bread & a jar of Chutney in the fridge ! 😉

Never underestimate the power of #bread a jar of #chutney in the fridge ! 😃 

The other day during a long tiring work discussion at home (yeah I just realised that work from home can be just as tiring as going to office, especially when that work involves loads of costing & planning 😥) So anyway, my colleague & I took a break for #chai. 

Feeling a little peckish, we were wondering what to make for our tea time snack, as we had to get back to work real quick. 

Now…Instant noodles is something I’d eat only if that’s the last edible stuff remaining on earth…seriously!  So the other option was Bread. 

Hmm….how about a cheese sandwich ? Looking at my friend’s face, I knew cheese sandwich was out..! 

I usually have a jar of green chutney ready in my fridge, at all times. 

So while I mixed a thick chickpea flour- salt- turmeric- red chilli & ajwain batter, I asked my friend to slather some green chutney & ketchup on alternate slices of bread & stack them up. 

While this was being done simultaneously a wok full of oil was heating up on the burner. 

The chutney & ketchup stacks were then cut into bite sized cubes, dunked in the chickpea batter, fried till it golden & crisp….& voila ! 

We had our impromptu chai-pakoda session within minutes ! 😉 

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Dinner, Food Blogger, Lifestyle, Lunch, Party Snacks / Appetizers, Restaurant Review, Restaurant Reviews, Reviews, Travel

Baali to Baan Tao – Indonesian Food Festival at Hyatt, Pune.

Get a feel of your favourite holiday destination, Bali, sitting right here in Pune ! 

Been Tao -Hyatt, Pune is hosting an Indonesian Food Festival till 5th December, where you can tuck into delicacies like Sari Segara, Lawar Kacang Panjang , Soto Ayam, Ikan Bakar, Bubur Injin to name a few. 

This a la carte menu is curated by Chef Nyoman, from Grand Hyatt Bali, who explained the nuances of each preparation as we sampled each dish in the menu at the preview of this festival. The attention to detail can be seen in the fact that Chef Nyoman brought with him, some of the essential herbs and spices that would be unavailable in India, to ensure that the dishes are as authentic as possible. 

Out of all the dishes we sampled that evening, here are few of my favourites – 

Gado Gado – A salad made with steamed vegetables, tofu, bean curd, egg,  peanut sauce. 

Lawar Kacang Panjang – Long bean salad made with minced chicken , grated coconut, & Balinese bumbu spice.

Chef also gave us a quick demo of how this salad is made. Simple ingredients with subtle flavours. Very light and refreshing. 

Next up were the Prawn, Fish, Lamb & Chicken Satay, out of which the Prawn and Fish Satay were my favourite. The lemonlemongrass stalk used as a skewer for the satay infused a great aroma into the meat as it cooked. 

Lamb satay turned out rather tough and chewy, maybe because of the way it was cut into chunks. So that was bit of a disappointment. But the fish & prawn more than made up for it. 

Sari Segara – This was easily the best dish for me, from that evening. Sari Segara means ‘everything from the Sea’.

This was a seafood soup which consisted of prawns, clams, mussels, squid & fish. The seafood was cooked in a broth flavoured with lemongrass, lemon leaves, fried shallot, potato & beans. Very subtle flavour of the aromatics which let the original seafood flavour shine through. 

Nasi Goreng – A popular fried rice dish , is served with lamb satay & chicken on the side & topped with fried egg. Except for the lamb satay which was rather tough & chewy, everything else on the plate was quite well cooked & balanced in flavour.  

Balinese Lamb Curry – This curry which is best had with steamed rice, has chunks of perfectly cooked tender lamb, braised in coconut milk, fresh turmeric, galangal, & lemon leaf. Quite a hearty dish. 

Bubur Injin – The only dessert on the menu , but definitely a good one if you like a warm rice porridge sorta end to the meal. This one is a Black Sticky Rice Pudding with Coconut Milk. Moderately sweet, with a nice creamy texture of the coconut milk, & black rice which has a nice al dente texture to it. This is one of those slightly warm comforting desserts you’d want to have on a winter evening. 

This festival is open for Lunch as well as Dinner till 5th December 2017 at Baan Tao, Hyatt Pune. 

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Panash, at Four Points by Sheraton launches new menu. 


Panash, at Four Points by Sheraton which is well known for its subtle yet classy interiors, calm & relaxed vibe and excellent service, has recently launched their new menu.

Curated by Chef Tenzin, this pan Asian menu offers to the guests a wide selection of preparations, that would please all palates.

While you have a wide choice of Sushi made the authentic way, you also have a section of it curated especially for the vegetarian guests, or for those who like a bit of Indian or fusion touch to their food.

Along with this, there are various streetfood style preparations like Stir Fried veggies and meats, Pad Thai noodles, dumplings, crisp lotus stem and lotus leaf wrapped chicken, prawns in xo sauce, to name a few. The dumplings which had a chicken & mushroom filling were spot on, in terms of flavour and texture. Also a plus point to them for not adding artificial food colouring, and instead using vegetables to give a natural colour to the dumpling flour.

You would also find on the menu, some unique desserts like coconut pancakes, & lemongrass panacotta, which I really enjoyed. I would have liked to see a better garnish on the lemongrass panacota though…maybe a lemongrass leaf & a citrus garnish, instead of a regular chocolate garnish, which quite honestly had nothing to do with the core ingredients of the dessert, & looked slightly out of place.

But just that minor point aside, most of the preparations were pretty good, and definitely worth a try.

The restaurant is open for dinner service, 7 pm onwards. Do check it out !

* Bloggers table was hosted by Panash *

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Rawa Fried Prawns *warning – Highly Addictive ! * 


* Rawa Fried Prawns * –

These crisp golden fried prawns are so easy to make, & highly addictive ! 

They make an excellent bar snack or even as a side dish with a fish curry- rice meal. 

If you want to serve these at a party, you can marinate the parwns in advance & then just fry them up before serving. 

You will need – 

■ 1/2 Kg Prawns (shelled & deveined) 

■ Red chilli powder, Turmeric Powder, & Salt – to taste 

■ Ginger-Garlic Paste – 1/2 tsp

■ Tamarind Pulp/Kokum Extract/Lemon Juice – 1/2 tsp 

■ Semolina (Rawa) & Rice flour – as required.

■ Oil – to shallow fry. 
● Shell, Devein & wash the prawns thoroughly. Drain excess water. 

● In a mixing bowl, make a paste using Red Chilli Powder, Turmeric, Salt, Ginger-Garlic Paste, & Kokum extract. 

● Add the cleaned prawns to the mixing bowl & rub the spice paste into the prawns taking care that each prawn is coated well with the spice mix. Set aside to marinate for 30 mins. 

● In a bowl or plate mix some rice flour & semolina (1 part rice flour : 3 parts semolina) You can add a pinch of Salt, chilli powder & turmeric to this mixture if you wish. Coat the marinated prawns with this semolina mixture & dust off excess. 

● In a non stick pan, heat couple of tablespoons of oil & shallow fry the prawns till golden brown. Do not keep flip or stir them frequently. Cook on one side for 2 mins & then flip once to cook on the other side for another minute or 2. 

Overcooking will make them tough & chewy. 

~ Taste best with a generous squeeze of lemon, some salad on the side & chilled beer ofcourse ! 😉🍻

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Cheflife, Dinner, Food Blog, Food Blogger, Home Cooking, Lunch, Reviews

That Susegad Sunday Lunch. Goan Thali Experience -Authenticook, Pune. 

My phone has been buzzing non stop since Sunday afternoon, after I posted #instastories of this goan  lunch…Everyone’s asking the same question ! 😁 So let me tell you more about this epic Goan thali we had 2 days ago. This meal was hosted by home cook Soniya (Instagram – @sonan23) at her residence at Wanowrie, Pune. 

For those of you who already know about @authenticook , you can book this particular meal online & check other upcoming events as well…and for those who don’t , I suggest you check the #authenticook page for more details, & thank me for it ! 😁

So, back to this stellar seafood Thali. Lunch started with a glass of lovely chilled Solkadi; Which was then followed by this massive meal comprising of tival, friedfish, chickenxacuti , crabcurry, neerdosa, prawnssukka, prawncurry, clamsukkha, kismoor, rice & serradura.. Phew ! 😅 I think the picture says it all, but if I must describe it, I can only think of 1 word right now, BRILLIANT ! 

Low on oil & spice but so full of flavour, each dish had its own unique texture & flavour & it was evident that a lot of effort & careful planning had gone into preparing this meal. 

I’ve had a LOT of goan food, as I’ve lived in Goa for quite some time, & this meal is as authentic as it can get. Highly highly recommended ! 

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Bengali food festival at Eighty Eight, Hyatt Pune.

Chef Suvendu Roy & team have have come up with yet another must visit food festival, from a land best known for its poetry, music and delicious food….Bengal ! 

Extend the festivities a bit more and indulge in this rich cuisine once, before you start with your diet again, post Diwali. 

This amazing buffet which serves different delicacies everyday include Bhetki Machar Paturi, Mochar Chop,  Cholar Dal, Aloo Pateler Tarkari, Sarse Hilsa, Kosha Mangsho to name a few. 

You will also find here, a variety of street style foods, soups, momos, rolls, noodles and other Tangra style preparations, which are an equally important aspect, when you think of the typical daily cuisine from Bengal.

This fest is on till 3rd November, at Eighty Eight, Hyatt Pune. 

At 1300++ per person, this huge buffet is definitely worth a try, & value for money. 

And how can any Bengali meal be complete without their famous desserts ?! 

Indulge your  sweet tooth with an array of desserts that include the legendary Rosogulla , Misti Doi  & much more ! 

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