Raw Pressery launches new juices and smoothies to beat the summer!

Was invited recently by Raw Pressery to Nicobar store in Bangalore where they were hosting their first ever Bangalore-based Blogger Haul. The event witnessed a great turnout by media and bloggers from around the city.  We learn that this summer, Raw Pressery is all set to beat the heat with their range of cold-pressed juices, smoothies and newly launched nut milk. The event celebrated the best of summer food, fitness and fashion, and reinforced Raw Pressery’s commitment to ‘Eat Clean, Stay Lean’.

Raw Pressery, founded in the year 2014, is India’s largest cold-pressed juice brand. The brand’s portfolio with over 27 different blends comprises of fruit juices, smoothies, nut milks, booster shots and hydration essentials. Started in Mumbai, Raw Pressery’s products are available across Pune, Delhi, Gurugram, Bengaluru, Hyderabad, Chennai, Chandigarh & Kochi. The brand retails through premium retailers like Foodhall, Godrej Nature’s Basket, Reliance Retail, Dee Mart, Aditya Birla Retail; hotels like Hyatt & Marriott; airlines like Vistara, Jet Airways & Air Asia; leading coffee chains like Coffee Bean & Tea Leaf, Costa Coffee and online stores like BigBasket, HolaChef & Zomato.

Smritika Sharma, Marketing Head for Raw Pressery, said “Bangalore is one of the key markets for Raw Pressery. The electric vibe of the city perfectly resonates with what we as a brand encapsulate, and we love to hold events here thanks to the overwhelming response every time. Meets and blogger hauls are a great way for us to get closer to our customers and build awareness around healthy food choices and clean-label products to aid our discerning consumers to Eat Lean, Stay Clean. We believe that cold-pressed beverages are the most nutritious yet delicious way of staying hydrated this summer!”

The morning kick-started with an Ashtanga yoga session led by YogiToday India – a network of yoga specialists based in Mumbai. Nicobar Design Studio at Lavelle road became an ideal space to soak in the sunshine and good vibes. The yoga was followed by a curated juice sampling that introduced the influencer community to Raw Pressery’s latest launches and sampling some granola from Get Baked Snacks. Third Wave Coffee Roasters aromatic cold brewed coffee got the attendees to fueling up on their post workout caffeine requirement. Attendees also got the opportunity to try out the latest offerings by Raw Pressery, including the refreshing Mango Coco and Aloe Vera Lemonade – ideal choices for hydration. Another crowd favorite during the event was Raw Pressery’s 100% lactose-free and vegan nut milk, available in Cacao, Coffee and Turmeric flavors.

The brand has strong presence in Bangalore and is available at a number of retail outlets across the city. The brand’s cleanse programmes and bundles can be home delivered too.

Check out Raw Pressery Website 

Recipe for South Indian Rasam - Kalyana Rasam

South Indian weddings are know for the colorfulness, festivity and food. And one of the popular and must item in the menu is Kalyana Rasam. It is tangy and spicy, so it's a balance. So here is the recipe that I got to know from a friend of mine.

Ingredients : For Powder

• Tur dal ----- 1 tablespoon
• Coriander Seeds -- 1 tablespoon
• Peppercorns --- 3/4 to 1 tablespoon ( according to one's spice levels)
• Cumin Seeds --- 1.5 teaspoons   
• Dry Redchillies---2 nos     

      For Rasam

• Tur dal ---- (cooked) 3 tablespoons
• Tomato --1 no
• Tamarind ---small Lemon size
• Garlic Pods --- 4 nos
• Peppercorns --- 1/2 teaspoon
• Cumin Seeds --- 3/4 th teaspoon
• Turmeric --- 1 teaspoon
• salt to taste       
• water

      For Tempering

• Oil ---1.5 teaspoon
• Mustard ---1 teaspoon
• Cumin seeds ---1/2 teaspoon
• Garlic Pods ---4 nos
• Asefotida (Hing) --- a pinch
• Fresh Coriander ---1 small bunch

    Method

1. Soak the tamarind in warm water and squeeze the pulp.
2. Add 1 teaspoon of oil to a pan and roast all the ingredients for powder.
3. Cut the tomatoes and squeeze out the juice by adding little water.
4. Add the cooked tur dal to tomato juice along with the tamarind pulp and salt.
5. Grind the garlic pods, cumin seeds and peppercorns to a paste.
6. Take a pan and add 1 teaspoon of oil in it. Now add the above paste and fry it for a couple of minutes.
7. Now to this add the dal, tamarind and tomato mixture and bring it to a boil.
8. Add the Rasam powder and mix it thoroughly and boil this for a while.
9. Take another pan, add oil to it and add the ingredients for the tempering.

      

    Relish this with hot steamed rice and pappads/vadiyams

Note : You can also add a bit of jaggery to this to enhance the flavour.

Aloft Project Star finals in Bangalore

I love Music and always looking out for performances and shows by not so popular musicians and bands as I feel the popular ones are too commercial. I enjoy concerts like Oktoberfest and NH7 because they showcase local talent and promote them. One similar attempt and effort is being made by Aloft Hotels via their Project Aloft Star campaign. As it's mentioned, it is all about unknown musicians "Be Discovered" by fast paced travelers not just from India but from all across the World!

Project Aloft Star was created by Aloft hotels in association with MTV Asia to invite unsigned bands and artists to showcase their talent by uploading their music videos on MTV Asia website and get votes from their fans so that they get a chance to perform at the finals in different Asian cities including Bangalore. 40% of public voting determined which entries got to perform at the finals for each cluster and the remaining 60% was determined by MTV. The finals of the Bangalore event was held at the W xyz bar at the newly opened Aloft Bengaluru Cessna Business Park on Outer Ring Road, Bangalore.

One of my favorite finalists were Rahul Jain of India. He is a singer/composer/lyricist who started music at an early age of 9-10 years. He has composed more than 250 tracks and done more than 900 live shows, performed with all the leading musicians of the industry. He has composed more than 10 national level jingles  & for 2 feature films. Working as an independent artist, he wants his music to reach the best level where everyone can listen the feel and soul for music through his songs. It was great to interact with Rahul Jain and other musicians before they performed for the finals. 

The finalists were judged by one of my favorite musicians of all time - Dr. Palash Sen of Euphoria band. He was enjoying the music played by these bands and also giving them some valuable suggestions. He was very approachable and didn't have any qualms about being a celebrity! He also sang his popular song Maayeri at the end of the finals and enthralled the audience with his voice!

Not just me but my one and half year old son Reyansh also enjoyed the music a lot and started clapping and showing appreciation for all the bands! It was good to be hosted by Aloft hotels during Project Aloft Star as they are committed to cutting-edge music programming that supports emerging talent while discovering great music.

One of my other favorite bands was Keith Louis Castelino's band. Keith wanted to be a songwriter and make his music heard, to tell the world his story since childhood! He is passionate about writing and composing originals, be it acoustic rock/ grunge/ alternative rock. Every song that he writes has a story to tell which is inspired by his personal life experiences. His music is like bits and pieces of a jigsaw puzzle, that express every emotion there is, to him. Keith and his band came very close to winning the Project Aloft Star India finals but luck was not on their side! 

Each of the finalists at Aloft Project Star India Regional Finals in Bangalore brought on their unique blend of original compositions and covers and it was a tough fight between them! Boby Techi, Keith Castelino, Rahul Jain and Stebin Ben performed very well but the day belonged to Natania Lalwani who wowed the judges with her performance and walked away with USD 10,000! They were applauded both by the judges and the public. It was a perfect ending to a wonderful event which had an integration of online and offline marketing.

With 100 hotels open now and coming soon in 14 countries around the world, Starwood’s Aloft brand delivers a fresh approach to the traditional staid hotel landscape. For the ‘always on’ next generation of traveler, the Aloft brand offers a tech-forward, vibrant experience and a modern style that is different by design. For more information, please visit www.alofthotels.com. 

Chili’s Grill & Bar brings back The Original Lipsmackers Circa 1975

Chili’s Grill & Bar started operations way back in 1975 in Texas, USA, with just 11 dishes & drinks. The popularity grew to such an extent that the brand managed to carve the initial footprints in the casual dining space of the country and subsequently the international market. 

Chili’s Grill & Bar, brought back the original lipsmackers in the form of a Limited Time Offer across all their outlets in Bangalore (Orion & Phoenix Market city), Mumbai, Pune & Hyderabad. I was invited to review the same with some other food bloggers. 

                       

Chili's serves American food influenced by Tex Mex Cuisine. The interiors of the restaurant were funky as it was decorated with pictures from The USA and also a mini jet plane.

                    

The following gorgeous menu was served to the food lovers as a part of lip smackers. Offering a range of quintessential American favorites with a tagline of “Taste an American Original”, Chili’s Grill & Bar promised a gourmet experience like never before. The Original Lipsmackers Circa 1975 menu saw the inclusion of their famous Home Made Chili such as Texas Red with Beans and Chili’s Pie, along with Chili’s Special Soft Tacos which are tacos served with rice and beans, just like the Cowboys liked them. We were prepared to encounter a Texan standoff as we tried to choose from a variety of delicious burgers like the Our Own Chili Burger, Chili’s Trip, Terlingua Pride and No Bun Burger. No matter which one we picked, we were sure to win! Just so that the vegetarian guests do not feel left out, they could experience the same menu in vegetarian options too.

                        

                       

But I didn't wanted to go with the crowd so I preferred something from the regular alacarte menu. Here are some of the items I tried at Chili's Grill and Bar:

Triple Dipper as part of the non-vegetarian appetizers. This was basically a combination of 3 of my favorite appetizers - Chicken Crispers, Wings over Buffalo and Boneless chicken wings. I loved the Chicken Crispers but found Chicken Wings to be a little spicy. 

In Southwest Grill, I tried Fajita Chicken Quesedillas. These were marinated chicken with fajita onions and Jack cheese in butterly toasted tortillas. 

In Seafood, I tried Blackened Salmon which is one of the new dishes on the regular menu. This is Salmon fish seared with peppercorn spice, served with cilantro rice, seasonal veggies and cilantro aioli. 

Finally I went for the Chicken Ranch burger which I enjoyed a lot. This was crispy breaded chicken with tangy wing sauce, cool Ranch dressing, lettuce & tomato. The burger was served with homestyle fries. 

Chili's is at 2 different locations in Bangalore and opening currently at a secret 3rd place too! 

Address 1: Chili’s Orion Mall, Store  No  R3  &  R3-  A,  Rajajinagar  Extension, Malleswaram  (W),  Bangalore 560022

Phone: 08022682126

Address 2: Chili’s Phoenix Market City #20 UG Level, Outside Courtyard, Phoenix Market City, Mahadevpura, Bangalore -560048

Phone: 08067266406

Terrific Troika

Recently got invited to Troika in Indiranagar on the 100 feet road for a cocktail making workshop by Rohan Carvalho of Bar Square India. Currently bar tending is still emerging as a profession and hence the need for an institute that could impart, knowledge to all those who decide to walk this road. Established due to their passion for bartending, flairing and training, Bar Square evolved. It is the brain child of two of Indias finest bartending champions: Rohan Carvalho (Ambassador of WFA: World Flair Association) & Shawn D’souza (1st Indian representative for BMGP in Italy). With numerous certifications, awards, fantastic reference, knowhow and international experience supporting them, Bar–Square is a well recognised institute to impart knowledge in the bartending space.

I tried my hand at making one of the signature cocktails too. The one I chose was the Caipiroska which provided for a refreshingly cool and scintillatingly heady sensation. Wondering about the ingredients? Here they are - 

• 45 ml vodka
• 1 teaspoon brown sugar
• 3-4 mint leaves
• 5-6 lemon chunks

Wondering about the method to create the perfect Caipiroska? Here it is:

• Put lemon chunks, mint leaves and brown sugar in a glass and muddle them well. 
• Fill the glass with crushed ice
• Pour vodka on top.
• Yes, it's that simple! 
• Use old fashioned glass for serving
• Garnish it with sprigs of mint!

Rohan Carvalho of Bar Square was very jovial, friendly and approachable. He ensured we enjoyed making the cocktails with basic ingredients which are available everywhere. The confidence which this event instilled in me made sure that a teetotaller like me could also make perfect cocktails! 

There was more to the evening as we also explored the culinary delights of Troika. Troika houses the perfect blend of spirits, food and an open sky! We indulged in our senses in their extensive array of beverages and an exquisite spread of global cuisines ranging from Coastal to Oriental to Mediterranean, along with a live interactive Kitchen. 

Some of my favorites were Chicken Fa Fa, Za'tar chicken, Chicken Espetada in Starters and Tai Chi Chicken, Chicken Pan Fried Noodles and Malabar Prawn Curry among main course. In desserts, my favorite was Banoffee Pie which is short crust pastry filled with caramelized bananas in condensed milk, topped with sweet cream! It is recipe from England and was perfectly wonderful here too! 

Troika is definitely a must visit to experience the high life in Bangalore in luxury and style! 

For Reservations:

Phone: 080 61344890

Address: Above Zaica, 100 Feet Road, Indiranagar, Bangalore (Next to Starbucks)

Review of Trader Vic's Mai Tai Lounge in Bangalore

Recently my husband Hrish 'dhempe' Thota and me were invited to a cocktail tasting session at Trader Vic's Mai Tai lounge in Bangalore. So we went there along with few other friends - Ajan Kancharla, Priya Ranjan Singh, Santosh P and Vijetha. The lounge in the newly opened Orion Mall near Yeshwantpur was well decorated and looked very inviting.

Trader Vic's Mai-Tai lounge was tastefully decorated with a lot of hawaiian themes and perfect lighting which gave it an International feel. Check out the correct use of lights and masks on this wall of the lounge:

Hrish and I started our cocktails experience by tasting Trader Vic's version of Pinky Gonzalez which has tequila with few light rums. A lot of crushed ice was put in the cocktail too which made it more refreshing and soothing in the humid climate in Bangalore that day. We tried these cocktails using the long straws which are one of the specialties of Mai-Tai lounge. 

Another interesting cocktail was the Trader Vic's Rum Cup which is a frosty froth of fine rums, orange, lemon, lime and liquors. This was served in a festival communal bowl like most other ceremonial lau drinks. I loved the addition of fruits and fruit juices to this cocktail.

Hrish, Ajan, Santosh and Ranjan were enjoying the cocktails like Trader Vic's Mai Tai original cocktail, Tiki Puka Puka along with wonderful food like Beef Skewers and Maui Wui Shrimp. Just look at the below picture to see how happy they look!

In the polinesian food that was served at Trader Vic's Mai Tai Lounge in Orion Mall in Bangalore, I personally liked chicken starters like the following Chicken fingers which were spicy and tasty at the same time. The sauce with which it was served and the coleslaw was heavenly! 

I also liked the Menehune Hummus - Classic Hummus made with Green Chillies and Roasted Garlic & served with Grilled Pita bread. This complimented the wonderful taste of the cocktails which were served to us. 

Ranjan didn't like to drink with just 1 long straw. So he combined couple of straws to make this real long straw to have his cocktail! Check him out enjoying the Rum Kennel! 

Finally one picture for our memories - Hrish and me enjoying the wonderful cocktails at Trader Vic's Mai Tai lounge :-)