Wednesday, April 1, 2015

Tiger Trail @ Royal Orchid | Experience the Raj through Scrumptious Food

Tiger trails are something of the past. The tiger hunting prevalent during the British Raj connected several places across India and even Europe. These hunting places are now joined together to form what is known as Tiger Trails. Trailing the majestic beast of the jungle sure is an experience though ofcourse more than hunting we will be lucky if could see the animal. We are taken back to those exhilarating days thanks to Tiger Trail, newly relaunched Food & Beverage outlet in Royal Orchid Hotel,Old Airport Road Bangalore. 

The  restaurant  takes us down memory lane with the authentic food from these royal hunting grounds.It promises and delivers authentic pan Indian food and more especially Awadhi food. Also thrown in are few Afghani & Russian breads which were also part of the erstwhile tiger trail. In general you can enjoy an Taraana Kabab from North India with a Mutton Sukka from South India along with  a Naan from Tashkent, Russia and polish it off with a sweet dry fruit studded Kandhari Naan and kulfi .

Last week thanks to the Bloggers Table at the newly reopened Tiger Trails restaurant I was able to revisit the Raj with the authentic food. The restaurant has alfresco dining and has some sturdy gazebos that give you some camp/hunting experience.
Sitting under a tree on a moonlit night, cool breeze on your face, with friends, definitely you are in Raj hunting times and feel like royalty.
Words can never be enough to explain an experience but still I must say, I enjoyed the awesome food and excellent natural ambience the restaurant offered. Still the excellent Taraana kebabs and tandoor roasted shakarkhandi chaat set the mood and got the ball rolling. The non vegetarians in the group definitely enjoyed the murgh gulnar served with yogurt and grape chutneys (not the regular dips you will find elsewhere) and the rich chhaap noorani made with lamb in cashew butter gravy.

From the bread basket the yeasted yogurt Tashkent naan took the centre stage  along with authentic dalmakhani and paneer khurchan. Which  ofcourse was followed by the just right Awadhi Biryani... not overtly spicy but just right for the palette. Not to forget the aam panna you get there is definitely the best and a must in hot summer.

All in all, the restaurant promises an experience which takes you back in times.

Imagine a lazy Sunday with you and your loved ones sitting under a tree or in a gazebo, enjoying an ambi panna made of roasted mango pulp,black salt and jaggery, waiting for your succulent kebabs served

Where there are bouquets there are brickbats too..

Being in an open area, you are prone to mosquitoes and bird droppings. The gazebos save you from the latter but mosquitoes need something more. Also the shorba they served was not upto the mark as far as I am concerned. The kulfi which helped wrap our dinner was okay okay and I felt it was a bit salty. Maybe its just me.

But the restaurant is a #musteatinBangalore  for its awesome starters, beverages, breads and other mains and excellent ambience.

Authentic food, hunting camp experience and current season ... you eat light in summer, but you eat right also.
Tiger Trail costs around Rs.1600/- for two without alcohol. Brunch/lunch buffet is not available at present, but is on the works.

A moon lit hungry night if there's anywhere you should be then its TigerTrail..

Definitely last word in Indian food.

Tiger Trail
Royal Orchid Hotel,
1 Golf Avenue,
Adjoining KGA Golf Course,
HAL Airport Road,

Saturday, March 28, 2015

Cheesy Salad on Weck Rolls | We Knead to Bake #26

Kummelweck or Kimmelweck Rolls are hard and crusty bread rolls topped with caraway seeds and coarse sea salt for the punch. These are similar to kaiser rolls with a caraway seed topping instead of the poppy seeds. Hot favourite in Buffalo and Western NewYork, they are a simple to make and make super burger buns. This is what I found out as I baked these rolls for We Knead to Bake this month as suggested by Aparna. Only that I halved the recipe and since I didnt have shahjeera/caraway seeds and Aparna had allowed us to choose any same family seeds, I went for cumin seeds.

Instant Yeast: 1 1/4 tsp
Warm Water: 4 tbsp
Warm Milk: 4 tbsp

Oil: 1 tbsp
Honey: 1.5 tsp
Egg White: 1/2 optional (I didn't use)

Salt: 3/4 tsp

Bread Flour: 1.5 to 1.5 cups + 2 tbsp  (1 cup Bread Flour = 1 cup Refined Flour + 1 tsp Vital Gluten)

Caraway seeds & Coarse Sea Salt

Mix  together water and milk and stir in yeast. Keep aside till frothy.

In the processor bowl add yeast mix, oil, honey, optional eggwhite and stir.

Add in the salt and about 1.1/4 cups of flour and knead adding as much flour as needed till you get a smooth and elastic dough that is not sticky.

Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling wrap and let it sit until doubled in volume for an hour or so.

Deflate the dough an shape into a round and let it rise for another 30 minutes. 

Divide the dough into 4 pieces and shape each into a smooth ball and lightly flatten it. Place it on lined and greased baking sheets. Lightly brush with oil and loosely cover the dough balls. Let them rise for another 30 minutes of so. 

Brush the top with oil/butter/water/eggwash and then cut slits on top like a plus. Sprinkle the top with coarse sea salt and then caraway /cumin seeds followed by a fine mist of water. Bake the rolls in a preheated oven at 220C for about 5 minutes after which mist the rolls again and continue baking for another 15-20 minutes until the tops are golden brown. 

Cool on wire rack and enjoy as burger buns.  

I had simple tomato cucumber salad with me which I stuffed in the slit buns along with a cheese slice and yum... it made the day. 

The buns are crusty outside but soft inside and are perfect as burger buns. The spice seeds do make the buns special.

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