Tiger Trail At Hotel Royal Orchid - A Restaurant Review

Last weekend I was invited to attend a blogger's table at Hotel Royal Orchid. They have a newly opened a F & B outlet called Tiger Trail which serves pan Indian Grills and Kebabs. Tiger Trail is a memoir of an experience that they had a decade ago. It was so profound that they came back again to share it with the world. Long ago during the “Raj” era, the British went on trails across India to hunt the ever-elusive tiger. Those trips across the subcontinent formed a sort of pattern popularly known as the Tiger Trail. So they decided to go on the same trail, except with one big difference; they weren't out to hunt the tiger, but to appreciate its beauty.

As soon as we reached there we were greeted with a welcome drink which was either the heavy lassi or the light and seasonal Aam Panna. I did have Aam Panna as I wanted to start with some light drink. Soon we all blogger's started chit-chatting with each other.But I loved the quiet and serene ambiance. There was no disturbance from the outside world.

What I really liked about Tiger Trail is the open air setting in small gazebos which can comfortably accommodate 4 people. The restaurant is located is at the center of city but it's quiet and the open air sitting in the garden actually was close to the theme of Awadhi Cuisine - meaning cuisine from the city of Lucknow. This place might get a bit hot during the day. I would recommend you to visit this place for dinner as you can enjoy the ambiance completely. 

The service was prompt and the staff was really friendly. Since my little one had accompanied me, she received special attention from the staff too. They catered to all the orders on time and even felt happy to pose with food infront of our cameras. Thanks to them for that.

We started with the Awadhi Kebabs. We were served with Tunde Kebab and Murgh Gulnar in the non-veg starters and Tarana Kebab and Shakarkandi Kebab in the veg starters.

Tunde Kebab is an awadhi delicacy primed with minced lamb patty. It  was named after a handicapped person. I am not a mutton fan and did not like this dish. But other bloggers did love this dish and they went ahead and ordered it again.

The next was Murgh Gulnar. I really liked this dish which was soft and supple chicken marinated with chef's secret potli of spices. Frankly speaking, I could slightly feel the taste of sandalwood in this. Awadhi Cuisine does use sandalwood in cooking their food. It was unique and cooked to perfection.

Shakarkandi Kebab was slightly average type of dish which was sweet potato cubes marinated and cooked in tandoor.

Tarana Kebab was something that I really loved.  It contained baby corn, broccoli, cottage cheese and trio of bell peppers marinated with yogurt and spices. This dish despite being a vegetarian dish was the real hero among the starters.

I did try the Murgh Yakhni Shorba which was rich chicken broth flavoured with cardamom and spices. I felt the taste was a bit bland. But my little one loved this shorba and completely finished it. She even said that it was good and told me to make this type of shorba at home.

While having the shorba, the roti platter was served at our table. It consisted of different types of rotis, some of which I had never tasted before. It consisted of :
Taftan - Leavened flour bread with sweetened milk and flavored with saffron and topped with poppy seeds.
Tashkent Naan - Yeast leavened dough with yogurt slow baked in clay oven
Chironji Naan - Naan sprinkled with chironji seeds and baked
Ajwani Naan - Leavened flour dough bread with milk and egg seasoned with carom seeds and baked.
Clearly each and every roti was a winner. I could simply keep on munching these while the main course arrived.

In the main course we were served with several types of curries.
Chaap Noorani is a curry consisting of spiced lamb which is slowly simmered in rich cashew cream and butter.

The Murgh Korma was served next which had succulent pieces of chicken cooked with spices and refined with yogurt. I felt that the spice level of this dish was low and it should be increased slightly. Or probably blame it on my taste buds that I love everything spicy.

In the veg section, Paneer Khurchan, Subzi Kehkeshan and Dal Makhani were served.
Paneer Khurchan was made up of cottage cheese which was cooked with onion,capsicum and tomato and onion gravy. 

Subzi Kehkeshan was a melange of vegetables cooked in tangy, buttery tomato gravy. I liked this dish in the vegetarian main course section.

Dal Makhani is my all time favorite dish consisting of black lentil. These are cooked overnight to perfection and are served next day. I really loved this dish and here too at Tiger Trail it was cooked to the mark of perfection.

Next we were served with biryani. I went for the Awadhi lamb biryani. I was impressed by the way this was served. Each and every serving bowl was covered with atta and cooked over dum.

In the desserts we were served with Gulab Jamun and Kesar Pista Kulfi. I loved both of these. I also have a sweet-tooth and really enjoyed the gulab jamun which is made up of fried khova and cheese dumpling steeped in sugar syrup.

Kesar Pista Kulfi is made of frozen thickened milk flavored with saffron and pistachio and was perfect to beat the heat.

They also have different types of alcohol, which you can order as per your wish.

Overall the food was good. If you want to have a nice romantic evening with your partner, I would surely recommend this place. If you are a nature lover like me and prefer to have your dinner at a nice and quiet place, do head on over to this place and enjoy the meal a little close to nature.

Cost of meal for two would be Rs.1600/- plus taxes without alcohol.

Venue : Royal Orchid Hotel,
1, Golf Avenue, Adjoining KGA Golf Course, Hal Airport Rd

Read More »

Summer Recipes

I am sure you too are not feeling like eating those spicy foods this summer. It is just March and the temperatures are rising. I am wondering how "Hot" it will be in the upcoming months of April and May. Thanks to global warming... So beat the heat with these recipes. Here are some healthy salads and refreshing drinks to cool your body. These are few recipes for the summer and more will be coming up soon. 

Click on the links to get the recipe of your choice from the list below.

Healthy Salads:

Mango Salsa

Refreshing And Healthy Juices:

Fruit Punch

Watermelon Mint Lemonade With A Twist

Rose Mint Lassi

For more interesting posts of this type follow Raksha's Kitchen on                                                                               Facebook | Twitter | Instagram | Pinterest
Read More »

Desi Health Bites - Sprouted Green Grams And Cherry Tomatoes Stir Fry

Today's post is a simple yet healthy Sprouted Green Grams And Cherry Tomatoes Stir Fry. Sprouts as you all know are wonder foods. They are excellent source of protein and calcium. They help to develop immunity against certain diseases, are excellent for weight loss and promote healthy hair.There numerous health benefits of sprouts. Apart from sprouted green gram, I have also used Fortune Rice Bran Health Oil in the stir fry because this oil is also very good for health. Also this rice bran oil is highly stable unlike other oils which becomes sticky due to oxidation during frying. Rice bran oil does is non-sticky and does not stick to food.

Fortune Rice Bran Health Oil is extremely good for heart and in some countries it is known as "Heart Oil". It has a key micronutrient called "Oryzanol" which is an antioxidant which is found in the bran of rice. That is the reason why this oil is dark as it is refined to keep all the micronutrients intact. Also usage of this oil in cooking does not alter the taste of food and is very good for all age groups as it is good for heart,immunity,skin and hormones.

Apart from being good for the immune system and heart, it also helps to have better skin. Fortune Rice Bran Health Oil contains good amounts of Squalene which prevents ageing of skin. Squalene is an organic compound naturally produced by human skin cells and is a natural moisturizer. So go ahead and try this healthy recipe in which I have combined all the healthy ingredients.

Ingredients:                                            Serves: 4 Prep. Time: 20 Min's
3/4 cup green grams
2 medium sized onions
7-8 yellow cherry tomatoes
4-5 curry leaves
2 tsp red chilly powder
1 tsp turmeric powder
1 tablespoon lemon juice
4 tablespoon Fortune Rice Bran Oil
Salt to taste

How to sprout the green grams?
Soak the green grams overnight in 3 cups water.
Next morning(day1) drain the water completely and store the green grams in an airtight box.Let them be like that on day 1 night.
On Day2 morning you will see small sprouts from the green grams.
If you want larger sprouts, store them in the same airtight container for another night(day 2 night).
On Day 3 morning, you will see nice and large sprouts.
You can either store them in the fridge for 2 more days or you can start using them in your recipes.

Keep all the ingredients ready:
Finely chop the onions.
Cut the cherry tomatoes into halves.
Heat a kadai/wok and oil. When the oil gets heated add the curry leaves and fry for 1/2 Min.
Add the chopped onion and saute till the onion turns pinkish.
Now add the chopped cherry tomatoes and fry for 5 Min's.
Add the sprouted green grams and stir nicely. I am not frying the sprouts for too long, as frying sprouts too much looses it's nutritional value. I am just just frying it for 5 Min's on low flame by keeping the lid covered.
Add the chilly and turmeric powder and mix well.
Add lemon juice and mix everything nicely.
Add salt to taste.
Garnish with chopped coriander leaves.

“This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook  and on Twitter at @fortunefoods .”

For more interesting posts of this type follow Raksha's Kitchen on                                                                               Facebook | Twitter | Instagram | Pinterest

Read More »

Desi Health Bites - Plantain Cutlets

Today I tried a new dish using plantains. We eat plantain once a week, but normally we make a dry subzi/stir fry out it or simply fry with rava. Eating the same type of dish every week does get a bit boring at times. So I keep on trying new recipes. Today I tried an innovative and healthy dish using plantains. It is Plantain cutlets. Normally cutlets are made up of potato, but I replaced the filling by a spicy and tangy plantain mixture. I have used chilly powder and green chilies to make it spicy and tamarind paste for making it tangy. These cutlets taste even better than the regular subzi and can be served either at lunch as a side or during snacks time. If you have a fussy eater who normally does not eat plantain subzi, you can make these cutlets and ensure that he/she gets proper nutrition.

I have used Fortune Rice Bran Health Oil for making these healthy Plantain cutlets. This is one of the healthiest oil to be used in cooking food. No, this oil is not extracted from rice, but it is extracted from rice bran which is a nutritious brown layer between the grain and the husk. Bran is the only source of "oryzanol" which is helps in reducing cholesterol and also in preventing heart diseases. This oil is also very popular all over the world. In Japan it is known as "heart oil" and in some other countries it is known as "health oil". It is not made from rice and therefore it can be consumed during fasts too. 

I have started using this oil in day-to-day cooking because it has numerous health benefits. It helps in reducing bad cholesterol as it contains "Oryzanol" which is an antioxidant and this antioxidant is found in the bran of rice. It helps to reduce bad cholesterol and increases the good cholesterol, thus keeping the heart healthy.

Apart from keeping the heart healthy, it also enhances the immune system as it contains antioxidants which improves health by fighting free radicals that harm the immune system. Fortune Rice Bran Health oil has natural antioxidants that help build strong immunity.

Ingredients:                                        Makes: 8, Prep. Time: 30 Min's
1 medium sized Plantain
3 tablespoon finely chopped onion/1 medium sized onion
4 tablespoon finely chopped coriander
1 tsp finely chopped green chilly
1 tsp turmeric powder
2 tsp chilly powder
4 garlic pods
1 tablespoon ginger-garlic paste
1 marble sized ball of tamarind/2 tablespoon tamarind paste
2 tsp cumin seeds
1/4 tsp salt

For Frying the cutlets:
1/2 cup Rava/semolina
1/4 tsp salt
2-3 tablespoon Fortune Rice Bran Oil

Soak the tamarind in 4 tablespoon water for 20 Min's.
After 20 Min's smash it and make a paste. This gives 2 tablespoon tamarind paste.
You can also buy tamarind paste from market and use it.

Wash and cut the raw banana into 2 pieces.
Pressure cook it for 4 whistles.
When the pressure from the cooker goes low, open the cooker.
Peel the banana pieces.
Finely chop the banana and mash it with your hands.
You can use a masher too.

Add chopped onion, chopped coriander leaves, chopped green chilly, cumin seeds, turmeric and chilly powder and salt.
Mix everything nicely.
Add tamarind paste, finely chopped garlic and ginger-garlic paste. Mix well.
Shape into round small shapes like table-tennis balls/lemons.
Gently flatten the balls, but maintain the height to 1 cm.

Mix the rava and salt in a plate. Gently roll the cutlets into the rava and coat it nicely.
Add Fortune Rice Bran oil to a tava/frying pan.
Once it heats, shallow fry the cutlets in the oil.
Flip to the other side after 10 Min's and fry for another 10 Min's.

Serve with tomato sauce or chutney of your choice.

“This blogpost is in association with Fortune Foods as a part of their Desi Health Bites activity– The Hunt for the Best Rice Bran Oil Recipes. For more updates and healthy recipes using Fortune Rice Bran Health Oil, follow Fortune Foods on Facebook and on Twitter at @fortunefoods.”

For more interesting posts of this type follow Raksha's Kitchen on                                                                               Facebook | Twitter | Instagram | Pinterest
Read More »

LadyFish Fish Fry | Silver Whitting Fish Fry | Muddoshi Rava Fry | Fish Fry | Goan Recipes

Muddoshi or LadyFish is a fresh water fish and is extremely tasty. It is easy to clean this fish. It is very delicate and it's meat is whitish in colour. Apart from making muddoshi fish curry/hooman with this, you can also fry this fish with rava. I prefer rava fried fish as it is simple to cook. We Goans, try different types of dishes with fish and fish fry is one of them. A normal fish thali/plate in Goan homes will always have atleast one piece of fried fish along with rice, fish curry, sukha(dry) fish curry,salad and kadi. You can find a variety of fish recipes on my blog.

But it is true that we do not eat river fish. We eat only sea fish and that too fish which are known to us. If you get some unknown fish and ask us to cook and eat, we will never do that. In Goa, every morning you will notice fisher women selling fish. They go from door to door selling fish in "patle" or big tubs made of bamboo or cane. Fish is a common dish for lunch in every home in Goa. Majority of the people in Goa eat veg food without onion and garlic on Monday and Thursday. They crave for fish on these days, yet they prefer staying due to their family customs and traditions.

Ingredients:                                                       Prep. Time: 30 Min's
4-5 Muddoshi/Ladyfish Whitting

For marinating the fish:
1 tablespoon turmeric powder
2 tablespoon's chilly powder
1 tablespoon salt

For Frying the fish:
2-4 tbsp oil for frying fish

For coating the fish:
1 cup rava / semolina
1 tsp chilly powder
1 tsp turmeric powder
1/4 tsp salt

Wash the fish till its clean. Cut the head and remove the scales. If not cut, then cut it into 2-3 pieces. I normally get fish which is cleaned and cut from the local fish store.

After cleaning and washing the fish, apply the ingredients meant for marination. Do not add any extra water. Since the fish is cleaned, it will be wet and all the ingredients meant for marination will stick to the fish. Keep this aside for 20 Min's preferably in a fridge.

Mix the all the ingredients meant for coating the fish in a big plate. So you will now get rava mixed with salt and the chilly and turmeric powder.

Dip the fish in this rawa. Ensure that it is covered with rawa on all sides.

I have used the shallow frying method to fry fish. So heat the frying pan and spread 1 tablespoon oil. Add more if required. Place the fish on the pan and fry on low flame. Spread 1/2 tbsp oil on top of the fish while frying.
After 10 minutes turn them to the other side. Fry them for 20 minutes.
You know they are done when they turn brown.

Note: Always fry fish on low flame and do not cover it while frying. Marinated fish will stay fresh in deep freezer for upto 2 weeks. Just thaw and fry.

Also check the Sardines recipe.

For more interesting posts of this type follow  Raksha's Kitchen   
                    Facebook | Twitter | Instagram | Pinterest 
Read More »