It was a great month that passed by at Iris Hotel, it was time to give back to our loyal guests and our frequent clients. We had a pan-asian food festival which was a grand success with all our guests appreciating the food and the concept that we had arranged for their taste buds and also for their eyes. Though it was only on the week ends, we had some great fun and our guests had a gala time too.
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.
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.
A great way to enjoy mango's this season is to book your table at IRIS Hotel, Bangalore. It is just by enjoying the Mango promotion that is taking place at the hotel. IRIS is a 4 star business hotel in the heart of the city with a great coffee shop aptly named # 70 Brigade, were the buss for the mango season is happening. A well crafted menu for your taste buds is waiting to be relished.
Here as you see is just a very simple method of decorating your beautiful vanilla tire cake with leaves made from dark chocolate. This is a very easy method which is used by chefs to make a great impression in the way they present their cakes.
The method is by taking any broad leaf from your garden which has varied texture and apply the melted dark chocolate on the surface and arrange it in trays lined with grease paper to let it dry. Once it's dried up you can peel off the leaves and you get a beautiful leafy texture.
To make creme brulee, heat the oven to 135 degrees C.
Mix the cream and vanilla extract in a nonreactive pan over low heat until steaming.
When the cream is hot, whisk together the egg yolks and sugar until well blended.
When cream starts to steam, shut off the heat.
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.
Remove the whisk from the eggs, start whisking the cream, and steadily pour the yolks into the cream while whisking quickly.
When thoroughly mixed, divide mixture into oven-safe individual ramekins.
For best results, an optional step is to chill the filled ramekins overnight before cooking.
Place ramekins in a tall-sided baking pan. Pour hot water into the pan about halfway up the sides of the ramekins.
Bake for about 35-45 minutes.
Cover and chill at least two hours.
When ready to serve, sprinkle the top of each serving with a thin, even layer of sugar.
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.
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.
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.
When you have to whip up a salad which does not need much of stress and which would satisfy any taste buds. I am sure if served to a European he/she would find it palatable. I designed this simple recipe so that you could work on it and innovate on it.
INGREDIENTS
1 kg cabbage
1 tbsp salt
2 tbsp spring onions-chopped
1 tbsp garlic-chopped
1 tbsp ginger-chopped
1 cup soya sauce
1 1/2 tsp sugar
1 cup white vinegar
1 tbsp chilli flakes
Sesame (til) oil
METHOD
1. Chop cabbage, place in a bowl and sprinkle salt over it, mix well. Leave for 2-3 hours, till the cabbage is wilted. Squeeze it till cabbage has softened.
2. Mix in the rest of the ingredients mix well and transfer into jar/plastic container for storage. Seal and leave for minimum an hour, before using.
Garnish with some sesame oil.
It's been a long while since i updated the blog, but today i made sure i spend some time to post this short note for my followers. The hospitality industry is truly a great profession, as we get to meet some great personalities and this profession has bought me great contacts that help in the future to come. Culinary field has many openings and this is not just limited to hotels or restaurants. It is one profession that takes you all over the world and to be specific, being a chef myself has taken me places and got to meet professional chefs. Follow me and my friends at Linkedin were i have got to meet a lot of my peers.
