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www.firstfoodie.com Friday 17 Nov 2017 What are you eating this weekend?
Volume 8 Issue 33
 
   
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Meet The Chef
mtc

Chef Ritwik Sarkar
Cafe Felix

Chef Ritwik Sarkar is the head chef at Cafe Felix. While he enters the restaurant from the kitchen, there are hushed exchanges from diners commenting on how handsome Chef Ritwik is. But not just a pretty face, Sarkar believes in keeping authenticity of dishes while still being challenged and motivated by new dishes.

 

Where did you grow up?

I was born in Kolkata, moved to Madhya Pradesh at the age of

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Food Fetish
foodfetish
Jake John


Before you approach him in the street asking him for shade grown indoor plants, know that Jake John (nee Jacob) has a keen interest in smoking meats. He started this on a whim two years ago and has since seen an organic growth in this niche.
In conversation with Explocity, Jake talks about food and how being brought up eating four cuisines led him to be interested of the

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Your Southern Roots Lie In Dakshin Of Course
Dakshin’s new menu is rolling out soon at all Dakshin branches, and is currently on offer at ITC Windsor, Bangalore.

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In a quiet corner of ITC Windsor Dhoti-clad waiters serve, to ambient Carnatic music. Your southern roots lie in Dakshin because it is the classic South Indian establishment. Although they opened 22 years ago and they are steeped in tradition,. Dakshin introduces a new, old way of South Indian dining, done the x way: a menu with five meals, each catering to those who want a whole new gastronomic experience.

Speaking to Explocity, Executive Chef Praveen Anand said about the new menu, “South Indian cuisine at (it’s) heart is about experiencing

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Naren Thimmaiah’s Aquafest at Karavalli Is Back
Karavalli is close on 30 years old (it was around the early days of this publication’s existence and we are 28 years old). It is located in The Gateway which is one of the oldest hotels in the city.

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Every year, Executive Chef Naren Thimmaiah’s Aquafest at Karavalli (The Taj Gateway’s celebrated coastal food speciality restaurant), has become a sought after annual event.

Karavalli is close on 30 years old (it was around the early days of this publication’s existence and we are 28 years old). It is located in The Gateway which is one of the oldest hotels in the city. Gateway dates back to the 70s, when it was called East West Hotel – and in a feat of breathtaking engineering, it featured a swimming pool on the first floor — its porosity such

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The 12 Bowls Of Food At Monkey Bar
At Monkey Bar’s promotion, best part about the dish (other than its rather slick presentation): is that it tastes like home food.

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While they can’t promise you a bed and a blanket to curl up in, the “One Bowl Winter” the 12 bowls of food at Monkey Bar promises to crave home. The food is designed to be hearty and soul-satisfying.

The best claimant to this promise is the creamy Rajma Chawal that is accompanied by some chilli pickle, papad, sirka onions, spinach pakoda, tawa aloo, radish salad, spicy yoghurt and a bowlful of ghee. Move over khichidi.

Rajma did not originate in India, this maroon, reddish protein-filled kidney-shaped bean was first grown in

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Literary Bite
“Food is symbolic of love when words are inadequate.” Alan D Wolfelt       Image: Google Images
~ Alan D Wolfelt
Lite Bite
epicure

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Tartiflette
When the winter's approach, the French eat Tartiflette. The dish is wholesome and made with potatoes, cheese, larding, cream and onions. Perfect for...more
Buzz
Bhapa Pora Festival At Esplanade

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There is a festival of steamed and roasted foods, called Bhapa Pora Festival at Esplanade. “Bhapa” literally means steamed while “pora” means charred. These are common Bengali cooking techniques. Think fish wrapped in banana leaves and steamed. The festival menu at Esplanade has dishes like Galda Chingri Shalmi for starters. Shim, Palanger Bhapa, Mulo, Narkel Aar Dal Pora, Paddo Pataye Bhapa Philkopi and Begun Pora for vegetarian entrees. Non-vegetarians have Kankra, Chingiri Palanger Bhapa, Chingri Narkel Pora, Chalkumro Pataye Elish Narkel Pora, Pomfret Lanka Achar Bhapa, Bhetki, Shim, Beguner Pora and Paddo Pataye Bhapa Murgi. Even
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Flow & Prosper Menu at Yauatcha

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There is a flow of cocktails and a prosperity of dim sums with the new Flow & Prosper Menu at Yauatcha. The promotional menu will feature six cocktails and eight of the signature dim sums that Yauatcha has to offer. Six, in the Chinese culture signifies “flow” and eight signifies “prosper”. Some of these cocktails are Lam Peak Martini, Thea Martini, Ginger Martini, Lychee Martini, Espresso Cinnamon Martini, and the Yauatcha signature Lalu. The dim sums on the menu are Vegetable Chive Dumpling, Mandarin Dumpling, Shiitake Mushroom Dumpling, Vegetable Crystal Dumpling, Hargau,
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Street Food Festival At Southindies

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You will find the biggest vegetarian buffet in Bangalore at the Street Food Festival at Southindies. This Street Food Festival offers the experience of road side eateries in their Indiranagar outlet. The menu has 10 vegetarian starters in their buffet. There are also many live counters including Appams, Veg Kheema Pav, Pav Bhaji, Chaat, and Desi Pasta. Other than this there are 10 entrees and 10 desserts on the buffet, that includes a live ice cream teppanyaki counter. Prices start from Rs 450 onwards. The Street Food Festival At Southindies, Indiranagar is
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