Panfusine

 Its an oft heard story, new restaurants open, offer fabulous food to the point that you count the days to going back, even though you and the restaurant are physically located on two different continents, and then when you go back, POOF!.. either the the food quality or the service has degenerated down the tubes. is located in Bangalore at SJR primus, ground floor, Koramangala, 7th block, Bangalore 560095 Tel +91-80-40902161/62.. Reservations recommended.. - See more at: http://www.panfusine.com/2011/09/paan-shots-at-punjab-grill-restaurant.html#sthash.DViJjXBA.dpuf It was by sheer serendipity that I ended up dining once again at Jiggs Kalra's restaurant 'Punjab Grill' (the Bangalore branch) yesterday. It was G's (the other Half) birthday and we initially decided to walk up to another restaurant closer to home that previously had served up great food, Just as we finished toasting our wine glasses and were contemplating what to order, there appeared a nasty u

As much as I look forward to those crazy kitchen sessions, ensconsed at home trying out new recipes to share on the blog, there inevitably comes  sessions when I turn into a human mass spectrometry analyser, the minute I get my boarding pass in hand. My other half calls it the 'driving cabin crew crazy' phase.  I chew (food), analyse (the taste) and spit out  (my opinion) on the food that is served up on a long international flight. Then follows the barrage of questions to the crew that is  always answered very  helpfully. Its a delight to travel with such a wonderful crew as I did earlier this week in Jet Airways' flight from Newark to Mumbai via Brussels. Jet airways (as do most airlines) has a dedicated team that works with various culinary establishments the world over to design the menu for all their three classes of travel. The menu is changed every month and there are 3 or 4 sets of menus that get rotated through out the year. For the premium classes, they have

There is something about cherries that is utterly addictive. Its a combination of factors, the size - that enables you to scarf down a whole fruit at a time, The childish delight that invariably suffuses you when you sit outside on a balmy summer evening with a big bowl of freshly washed cherries spitting out the pits, one by one (Yes, its summer companion, the watermelon allows for that as well, but the seeds just do not have the size and shape that allows for a good projectile) , and of course the fact that the season is so short and fleeting simply means that cherries get their rightful priority. OXO and NorthWest Cherries sponsored a cherry challenge where they invited bloggers to host a Cherry party with friends and blog about the experience. Each participating blogger received a set of nested mixing bowls with colanders , a weighing scale & cherry pitters from OXO and 10 lbs of the best cherries that you could ever find from the cherry growers association. They were wo

 It never fails to amaze me how it seems like a short while ago that the new year had rolled in and a bake-crazy bunch of us bloggers signed on to Aparna Balasubramanian's   suggestion that we collectively bake one yeasted recipe a month and post it on our respective blogs as a group. Before I knew it, we were half way through the year and I had made  6 wonderful breads that the family loved. Of course, there was a slight hiccup when my kitchen went out of commission and I'm quite happy about the fact that this post will push me into the 'current' status. July's assigned bread was a yeasted savory bread referred to as 'Kugelhopf'   or gugelhupf in the southern regions of Germany, Austria and regions in Alsace. Its basically a rather large cake baked in a Bundt pan and the original sweet version calls for raisins, almonds and Kirschwasser or Cherry brandy. There is a colorful history regarding its origins, Austria, Alsace, Germany all lay claim . For d