Introduced Japanese cuisine

It has been a long while since, i posted something for my dear friends on the blog. It was quite hectic, the months that passed by. The most interesting part was, we have introduced Japanese cuisine for breakfast for our esteemed guests. It was all about training and practice with chefs flown in from Japan to get authentic touch of the cuisine. Names of dishes that when we called our Japanese guests to try had their eyes open wide and had that beautiful word DOMO ARIGATO.
I must admit the Japanese have a flair for fresh produce. It was worth every moment that we spent with the Japanese chefs. Our Japanese guests at IRIS HOTEL are privileged to have their home food right in the comfort of their room.

Culinary promotions

It was a hectic month, that went by. It has many colors for us, bangaloreans with the temperature dipping down and festivities like Ramadan and Ganesh chathurthi it was time to give back to our patrons with a mela of Kebab and curry which went on for the whole month. At IRIS Hotel enjoyed catering to the food lovers and patrons of Bangalore. A vast menu greeted them with with fish as a highlight of the event. Huge success was what it meant for IRIS.

Creme brulle

Instructions

Things You'll Need:

• 1/3 cup sugar
• 4 egg yolks
• 2 cups heavy cream
• 1 tsp. vanilla extract
• powdered sugar for the crusts
• Groceries
• Baking Pans
• Cooking Pan
• Mixing Bowls
• Ramekins
• Wire Whisks
• Propane Torches
• Mixing bowls

1. Step 1

   To make creme brulee, heat the oven to 135 degrees C.

2. Step 2

   Mix the cream and vanilla extract in a nonreactive pan over low heat until steaming.

3. Step 3

   When the cream is hot, whisk together the egg yolks and sugar until well blended.

4. Step 4

   When cream starts to steam, shut off the heat.

5. Step 5

   Pour some cream (maybe 1/2 cup) into the egg yolks while whisking quickly. This will slowly heat the yolks, reducing the chance of curdling them.

6. Step 6

   Remove the whisk from the eggs, start whisking the cream, and steadily pour the yolks into the cream while whisking quickly.

7. Step 7

   When thoroughly mixed, divide mixture into oven-safe individual ramekins.

8. Step 8

   For best results, an optional step is to chill the filled ramekins overnight before cooking.

9. Step 9

   Place ramekins in a tall-sided baking pan. Pour hot water into the pan about halfway up the sides of the ramekins.

10. Step 10

    Bake for about 35-45 minutes.
    

11. Step 11

    Cover and chill at least two hours.

12. Step 12

    When ready to serve, sprinkle the top of each serving with a thin, even layer of sugar.

13. Step 13

    If you have a propane kitchen torch, heat the sugar with the flame until it begins to brown. Stop when it reaches a golden color. It should not get too dark.

14. Step 14

    Without a torch, use the oven's broiler setting to caramelize the sugar. Broil for 20 to 30 seconds within at least an inch of the flame or heating element.

Saffron Kheer

I know looking at this photo must make your mouth water. I am sure you are going to try this out at home and have your friends and relatives enjoy this Indian dessert.

Ingredients:

1 can sweetened condensed milk
3 cups milk
1/2 cup rice flour
10gms of raisins

Strands of saffron (be liberal) just joking

1/2 teaspoon cardamom powder
2 cups cooked rice
pista for garnish
pomegranate seeds for garnish

Heat milk, & rice powder in a heavy pan over medium heat for 15 minutes, stirring constantly. As it starts to thicken, add raisins, cardamom, saffron and rice. Stir rapidly until thick. Eat warm or also chilled as dessert. Can garnish with pista and pomegranate seeds fresh.

My Lunch

A hard day of work, calls for some great food. I did have some of that this afternoon. I shared it with my friend and mentor Chef Raghunathan. It was a delicious treat of Sechswan chicken fried rice and Chicken lolipop (will be posting the menu's soon), prepared by our chinese chef Nima Lama. Chef Ragu, has trained various chefs under his belt and chef Lama is one among them. This alone shows how an individual with the right training and dedication can bring out great flavors to the table.

Chicken salad

Having a chicken salad just for dinner or having this great chicken salad stuffed into a sandwich just makes a wonderful treat for the taste buds and it is also filling. I tried it out with some chilly flakes (I am into some spicy food these days) made me want for some more, but i have become more diet conscious.

Ingredients:

½ cup mayonnaise
½ cup salad dressing
½ cup yogurt
½ cup sour cream
1 tablespoon fresh dill
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh chives
1 cup cook cubed chicken
1 cup cooks Cubed turkey
1 cup celery1 cup carat
¼ cup golden raisins
¼ cup raisins
cup dried cranberries
cup dried cherries
cup apple cubed
½ cup grapes

1. In a lage bowl mix together everything
2. Refrigerate for at least one hour to allow flavors to blend.