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 

Tomato Pappu Recipe (How to make Andhra Style Tomato Dal)

How to make Tomato Pappu/ Andhra Style Tomato Dal

Ingredients

• Tur dal 1/2 cup
• Tomatoes Medium sized 3 to 4 nos
• Onion medium sized 1 no
• Green chillies 2 nos
• Tamarind small lemon sized (optional)
• Chilli powder 1 tsp or as per ur taste
• Turmeric powder 1/4 tsp
• Salt as per taste

For Tempering

• Oil 1 tblspn
• Mustard Seeds 1/2 tspn
• Jeera Seeds 1/2 tspn
• Methi Seeds 1/4 tspn (optional)
• Curry Leaves - few
• Dry Red Chillies 2 nos
• Garlic 3 to 4 cloves (slightly crushed)
• Fresh Coriander

Method

Take a pressure pan or cooker; wash the Tur dal and soak it with enough water to cook it. Now add cubed tomatoes, onion, slit green chillies, chilli powder, turmeric, salt and washed tamarind (put it in a small bowl). Pressure cook the ingredients along with the dal for 5 to 6 whistles.

After cooling the pressure cooker take out the tamarind bowl and green chillies from the dal, mash the dal with a masher or whisk it nicely. Put the tamarind and green chillies back in the dal. Take another pan, add oil to it. Now add the ingredients listed in the tempering and bring the dal to boil for 3 to 4 minutes and sprinkle with fresh chopped coriander. This goes well with Rice and Chapathi as well.

Serves 2 to 3 people

Great Trails Yercaud By GRT Hotels

I got an opportunity to review this fabulous resort called Great Trails Yercaud By GRT Hotels.
Yercaud is a hill station in Salem District, in Tamil Nadu.  It is located in the Shevaroy range of hills in the Eastern Ghats. Talking about the climate, it is pleasant through out the year.

The rooms at Great Trails Yercaud by GRT Hotels are aesthetically done and are made with eco friendly building materials.

There is a wonderful clean swimming pool for the guests to chill out which has wonderful views all around! 

The sunset point near the restaurant is the best place to see the sunset in Salem.

The General Manager of the resort, Mrs. Uma Maheshwari was kind enough to take us for a tour in their private coffee plantation. It was a close encounter with the nature which also had a water fall. Hotel folks were very gracious to arrange some snacks for us too!  

There are quite a few options for adventure sports lovers at Great Trails Yercaud by GRT Hotels like Zipline, river crossing, burma bridge, swinging bridge, etc. They also organise games every night for the guests to keep them entertained along with camp fire. 

The one of a kind experience is the Hilltop dining on the Sky Deck. On request you can get the amazing experience of having dinner with your loved ones on top of the hill, right under the stars.

Great Trails Yercaud By GRT Hotels,
20th Hairpin bend, Salem-Yercaud Main Road - 636602
Ph: 04281-225100

Intercontinental Chennai, Mahabalipuram - utterly beautiful stop for an amazing holiday

I have had the opportunity to spend a night at the prepossessing property of the Intercontinental Hotels - The Intercontinental Chennai, Mahabalipuram. As I have stayed half of my life on the coastal region, its always a yes for a beach resort holiday!

ICChennai situated on the East Coast road along the Bay of Bengal has now became the most desirable resting place to the travelers across South India and especially those from Chennai and Bangalore as its only a few hours drive.

The adoption of the local history can be seen in the construction and design of the hotel. The rooms were built according to the Vaasthu Shastra and it has 106 luxury rooms and suites with unique state-of-the-art gadgets and services.

The conventional welcome to the guests imparts the history and heritage of the place. The Grand Courtyard is surrounded by the pool side, dance floor and the pond.

There are Ocean Suite Rooms, Honeymoon Suites and the Presidential Suites to choose from. I stayed in the Ocean Suite facing the bay directly.

 

The unique mud pot bath tub is one of its kind and not usually seen in any hotels or resorts.

The speciality restaurants are The Melting Pot Pavillion and Market Cafe which is at the General Coutyard level is and all day dining restaurant with round the clock service.

Amrtam Spa is a rejuvenating experience. Not to miss as its therapies are natural and organic.

Tao of Peng is a Chinese speciality restaurant and the food served to us was gourmet; everything one could ask for.

 Dimsum Art by Chef Anup Mingwal was a spectacular affair. The humble dim sums were served in an artistic style which in turn inflated our palate. This was followed by an Ice-cream Art. I admit that this was an extraordinary lunch.

Dim Sum Art

Icecream Art

Dinner by the bay was an enduring event. Intercontinental Chennai offers an exclusive dinner by the bay for its patrons on prior reservation, to give them a calm and cozy experience with five star food.

My overall experience with Intercontinental Chennai has hit the right note and I would love to come back for more. I definitely recommend it as the best resort for Women in India too. 

For Reservations Contact :

No. 212 East Coast Rd , Nemelli Village, Perur Post Office, 

Kanchipuram District, Tamil Nadu : Chennai ,603104, India : 

Ph no  044-71720101

Aamlicious festival at Khandani Rajdhani - treat of the season!

Rajdhani Thali Restaurant that serves authentic Rajasthani and Gujarati food is having the Aamlicious festival - 'the king of fruits' mango festival across the outlets in the city and the country, and I was lucky enough to get to taste the same.

Let's look at the Menu. Kairi Panna and Aam Thandai were the drinks on the menu. The Aam Thandai  that was served had pepper in it and it was new to me; of different taste altogether!

The other items on the menu were Kairi Stuffed Bread Roll, Shahi Aam Dhokla, Mango Dry Fruit Ghugra, Chatpata Kacha Kairi Muthiya.

The Kairi Bread Rolls served had raw mango in it; had a refreshing and remarkable taste.

And in the main-course there was Arbi Mango Raswala, Aam Pyaaz ki Sabzi, Kaddu Kairi ka Bharta, Malabari Mango Kadi, Fajeto, Mango Pulao, Mango Jalebi and Amarkhand to name a few.

An annual ritual at Rajdhani Thali that I wouldn't have missed! I would recommend everyone  to come and take a trip down the memory lane like a child enjoying and rejoicing the mango season! 

Price Per Thali:

Lunch on weekdays - Rs.450 (inclusive of taxes)

Dinner & Weekends - Rs.499 (inclusive of taxes)

Samaroh's Aamostav - a celebration of Mangoes!

Samaroh means feast, ceremony; celebration - What better way to celebrate than with food! Samaroh Restaurant at Lavelle Road is having Aamotsav till 30th June 2017 and I was invited to be a part of it!

Dry Fruit Boondi

The best way to start a meal is with a Mitha as it signifies and hopes for a good and pleasant beginning of something. Dry Fruit Boondi and Keri Tomato Shorba with Heera Namkeen were served in the first course of the meal.

I personally relished the Nastha or the starters served after the shorba that included Keri Panna, Paneer Tikka, Keri Vegetable seekh, Wonton, Corn keri Tikka. Here I would like to mention specially about the Paneer Tikka which just melted in the mouth. The Paneer for the same was brought down from Delhi and was a real scene stealer.

Wonton, Keri Vegetable Seekh, Paneer Tikka, Corn Keri Tikki

Chole Chaat and Mango Samaroh Pani Puri were also among the other savories served.

Chole Chaat

Mango Samaroh Pani Puri

And in the Mukhya Bhoj; Main Course included a diversified variety of food from all over regions of the country like Masala Jeera Chhas, Dal Makhni, Paneer Lababdaar, Mirchiwale Kofte, Keri ki Sabzi, Dum Aloo Mutter, Aam Ras, Roti and Veg Pulao curd rice, steamed rice etc.

Aam Ras

Aamras is also a traditional Gujarati dish called as Keri no ras. It consists of sugared Mango pulp, which is passed through muslin to remove fibrous strands of the fruit. It is commonly eaten with roti or pooris. 

The aamras that i tasted here was unique and mouthwatering!

Save the best for the last; In the Mitha Kulfi, Rabdi Malpua, Mango Chum Chum and Pantua were served. One of the best I had ever tasted as they were made with tender love and care. It was not less than a mom's made meal as recipes for many of the dishes were curated by the owner Mr. Jagmohan Bhutada's mom.

My son was totally pampered by the staff and they also served him his favorite cut mango pieces. 

An Epicurious meal to remember till next year.

Opening hours 

Everyday 12 Noon to 3:30 PM, 7 PM to 10:30 PM

Address :

Samaroh,7, 1st Floor, Vittal Mallya Road, Lavelle Road, Bangalore

Phone number: 080 49652435

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.