Tag Archives: bangalore food festival

Kebab & Korma Bazaar at M Cafe, Whitefield Marriott, Bangalore


Got an invite for Kababs and Korma Bazaar food festival at Whitefield Marriott, Bangalore and food festival is from Oct 9th till Oct 14th from 12:30 p.m till 3:30 p.m.

This Kabab and Korma Bazaar Festival is celebrated the heritage of Nawabs and Mughal rulers who introduced Kababs and Kormas to India. The enigmatic Chef Pushkar Singh Mehra of Bengaluru Whitefield Marriott, have curated the menu and prepared a collection of delectable kebabs and rich kormas. The kebabs where doused in yogurt, covered with spices and grilled over charcoal flame. The richness of Kormas take us to the period of Mughal royalty with a royal dinning.

There was live section, where the kababs are grilled over charcoal and also there was also live section for roti, nan and paratha. Let me share the food with pictures, I had –

Shorba – Subziyan Ka Akr – The shorba was delicious with perfect texture, the way it was served was eye catching. The soup plate had few pieces of carrots and beans along with saffron strands over the sides of the plate and later the soup is poured over the veggies and then was about to consumed.

Kebab – Sahi Galouti Kebab, Murgh Tikka Mirza Hasnoo, Palak Chilgoza Tikki and Peeli Mirch Ka Tikka. All the four Kebabs was outstanding and filling.

Main Course

·         Nalli Nihari – Being one of my favorite dish with Lamb, the lamb was cooked tenderly, as it was little chewy, juicy and melt in mouth. Must to try.

·         Mahi Mussalam – The korma was too good, where the fish pieces are fried and added to the korma.

·         Lagan Ka Murg

·         Dal Gomti

·         Paneer Khushrang

·         Subz Noor Maha Parda Biryani – Although being a veg version, the briyani tasted yumm.

·         Ghost Awadhi Biryani

·         Khush Ka Chawal

Breads – Naan E Tanak –  is prepared from the fermented dough, it was too soft and yum with porous texture and Ulta Tawa Ka Parantha.

Desserts – Sahi Phirni, Shimla Mirch Ka Halwa – Definitely a must to try, it was good and Nizam Ki Nazakat – It tastes similar to Gulab jamun, filled with nuts.
M Cafe - Bengaluru Marriott Hotel Whitefield Menu, Reviews, Photos, Location and Info - Zomato

Also the menu keeps on changing for every 3 days, a must to try in Bangalore.

North Italy Food Festival, Alto Vino, Marriott, Bangalore


Got an invite to Alto Vino, Marriott, Whitefield, Bangalore for North Italy Food Festival with wine paring, loved the food and the event to the core. As every time Marriott rocks in its food, one of favorite hotels, every time you the food would be more and more delicious than I expect. Let me share my experience…

Our review started with the information about the event, Chef – Narrated us about all the food, how they are made and how they enjoy making it during winters in North Italy.

CLICK HERE for more reviews.

Our food started right from the salad – Vitello Tonato (Veal slow cooked and served with tuna and capers sauce), La Cisra (chickpeas coup and winter vegetables)- soup was too good, as the winter vegetables were cooked in the chickpeas boiled water, Branzillo alla livornese (marinated seabass, toasted in cherry tomato, olives, cappers and potato), Pannacotta alla fragalla (crunchy chocolate and strawberry pannacotta) – dessert was mind blowing, also there was chocolate shavings all over the plate which adds more beauty.

Give a try, and all these comes with the wine and it costs INR 4k for two.



Alto Vino - Bengaluru Marriott Hotel Whitefield Menu, Reviews, Photos, Location and Info - Zomato


Marwari Food Festival @ KAVA – Fairfield Marriott, Bangalore


It was last Friday, I got an invite to Fairfield Marriott for their “MARWARI FOOD FESTIVAL”, I reached on time. A must to try for all food lovers in Bangalore and this food festival is there only till Sep 30th (so hurry up), with Rs. 899+ taxes for adults and Rs. 450 for kids

We were given warm welcome, and the setup was too good with beautiful colors, right from the seating each and everything was excellent. Apart from all these there was a pottery station at the entrance which attracted everyone, all the kids were allowed to give a try. It was very interesting to see the man making clay pots, deepams, flowervase, agarbathi stand and so on. Chef. Bhuralal Prajapati, who came down to Bangalore from Pune and specially curated the menu of “MARWARI food festival”.

As I reached earlier, and few of our fellow bloggers where on their way. It was me and one of our fellow blogger had chats – Golgappas and Ragi Pattice. It was perfect with sweet, spicy and tanginess.
Kava - Fairfield by Marriott Menu, Reviews, Photos, Location and Info - Zomato
When all of us gathered there, our food section followed with Aarthi and teeka. We were also made to wear a turban and sat on the floor which was designed traditionally.

We had a small talk with the chef, about the food, his journey with the food, as a recipe developer I got few tips and tricks of cooking millets. Let me share the experience right from the starters till the desserts…

  • Gulabi Sherbet – I could smell the rose (gulab) in, each and every sip, I had.
  • Mirchi Bhajiya – Green chilli pepper, which is dipped in a besan batter and deep fried.
  • Daal Baati churma – Fresh baati’s completely deep fried in Ghee/Clarified butter, mixed with daal and Churma (powdered jaggery). It was awesome no words …
  • Bajre ki kichadi – Bajre ki kichadi, was the one who stole my heart. I was yum, delicious, tasty, wonderful still many more words to use. When chef explained about the preparation process, I was shock, as it was very simple with 3 to 4 ingredients. But it tastes royal.
  • Gatte Ki Kadi – A curry made with yogurt/curd and gatta.
  • Gatte Ki Pulav – Pulav made with gatta (gram flour), it looks like sausage and liked it a lot.
  • Lal Maas – I am a big fan of Lal Maas, so no wonder I loved. This was the only non-veg dish in the menu. The veg was pure veg, who never non-veg but this was excellent and perfectly cooked.
  • Sangri ke Sabji – Sangri a kind of bean grown only in Rajasthan, in particular season, later dried and used out all over the year. It went out well with Bhajre ki kichadi.
  • Lasoon Chutney – A fiery red chutney, served with Mirchi Bhajiya’s.
  • Ghevar – Ghevar, is one of most waited dessert that I loved to try. I have tried it out in few restaurants, but my fellow foodies say it’s not the actual taste. But here I got to try the traditional ghevar, topped with rabdi. It was heavenly, even now I am drooling. Longing for Ghevar…
  • Jalebi – Jalebi was served with Rabdi.
  • Moong Dal Halwa
  • Maharaja Special – A cool refreshing drink, purely made with beetel leaves and gulkand. It was perfectly done, as they used right amount of beetel leaves. Loved it to the core.

As a non-veg lover, very first time I would say that my dinner was excellent with veg.