LEISURE

Onam is the harvest festival of Kerala. And when it comes to harvest, how can we miss out on the delicious goodies made out of these first crops? Rice, pulses, vegetables and sweet. It’s a combination of a lot of delicious delicacies put together on one platter. Rather, a plantain leaf. Ona Sadhya. Pic: Anisha Nair This sadhya or the grand meal, is usually a vegetarian affair. A meal consisting of 11 to 13 essential dishes, is savoured on a fresh banana leaf. Papad, Banana, Sarkara Varatti – banana chip coated with jaggery, Pickle, Inchi curry or inchipuli, Thoran –…

Onam is the harvest festival of Kerala. And when it comes to harvest, how can we miss out on the delicious goodies made out of these first crops? Rice, pulses, vegetables and sweet. It’s a combination of a lot of delicious delicacies put together on one platter. Rather, a plantain leaf. Ona Sadhya. Pic: Anisha Nair This sadhya or the grand meal, is usually a vegetarian affair. A meal consisting of 11 to 13 essential dishes, is savoured on a fresh banana leaf. Papad, Banana, Sarkara Varatti – banana chip coated with jaggery, Pickle, Inchi curry or inchipuli, Thoran –…

Imli or Tamarind - an important ingredient of gravies that brings a completely different flavour to the dish. Hence the name, Tamarind. The restaurant has branches in Indiranagar and Banaswadi. This restaurant is a part of the same group that owns Enigma, the pub, and a rooftop restaurant interestingly called ‘Over the Top.’ All three are located in the same building. Handi Mushroom - Tamarind. Pic: Anisha Nair    This giant will not satisfy Bakasur, a new restaurant on ORR will definitely draw your attention with the images of a giant with his mouth wide open, displayed along the building.…

Havelock, in JP Nagar 5th Phase, though multicuisine, largely serves Mangalorean and North Indian food. This month-old restaurant has all the usual fare. The menu is extensive especially for non-vegetarians. The recommended dish for non-vegetarian food lovers would be Prawn Gassi (Mangalorean Prawn Curry) served with plain steamed rice or neer dosa. The curries also taste good when served with neer dosa. Manglorean Prawn curry with roti and rice. Pic: Abhishek Angad The typical Mangalorean food usually comprises seafood and poultry. It is prepared with a coconut base. It’s high on spices but is not very oily. The curry has…

National Geographic Traveller India (Indian edition of the American magazine) was launched in India in July 2012. The August 2012 issue cover story is on "Quiet Places, Spaces of serenity".  While skimming through the magazine, we found a page for Bengaluru/ Bangalore where there is an article on the Someshwara Temple in Ulsoor, and below this there is a mention of "4 other spots for quiet time". One of the spots named is Puttenahalli Lake!   We would love to think that it is our JP Nagar Puttenahalli Lake that the editorial team means, but given that there is a Puttenahalli Lake in…

Imli or Tamarind - an important ingredient of gravies that brings a completely different flavour to the dish. Hence the name, Tamarind. The restaurant has branches in Indiranagar and Banaswadi. This restaurant is a part of the same group that owns Enigma, the pub, and a rooftop restaurant interestingly called ‘Over the Top.’ All three are located in the same building. Handi Mushroom - Tamarind. Pic: Anisha Nair    This giant will not satisfy Bakasur, a new restaurant on ORR will definitely draw your attention with the images of a giant with his mouth wide open, displayed along the building.…

Havelock, in JP Nagar 5th Phase, though multicuisine, largely serves Mangalorean and North Indian food. This month-old restaurant has all the usual fare. The menu is extensive especially for non-vegetarians. The recommended dish for non-vegetarian food lovers would be Prawn Gassi (Mangalorean Prawn Curry) served with plain steamed rice or neer dosa. The curries also taste good when served with neer dosa. Manglorean Prawn curry with roti and rice. Pic: Abhishek Angad The typical Mangalorean food usually comprises seafood and poultry. It is prepared with a coconut base. It’s high on spices but is not very oily. The curry has…

National Geographic Traveller India (Indian edition of the American magazine) was launched in India in July 2012. The August 2012 issue cover story is on "Quiet Places, Spaces of serenity".  While skimming through the magazine, we found a page for Bengaluru/ Bangalore where there is an article on the Someshwara Temple in Ulsoor, and below this there is a mention of "4 other spots for quiet time". One of the spots named is Puttenahalli Lake!   We would love to think that it is our JP Nagar Puttenahalli Lake that the editorial team means, but given that there is a Puttenahalli Lake in…

In my unending search for resources that familiarise children with the environment I had chanced upon the 'Garrulous Gastronaut' a few months ago. So it was quite a coincidence that my daughter was invited to a workshop titled, 'Planting an edible garden' recently held at Galleryske, Richmond Town. Pushpi Bagchi's Garrulous Gastronaut. Pic: Pushpi Bagchi Conceived and facilitated by Pushpi Bagchi, a young Illustrator & Visual Communication Designer from Srishti School of Art, Design and Technology, the three hour workshop was a fun mix of story-time, experience-sharing, eating some delicious food prepared from fresh vegetables and finally some hands-on seed…

In my unending search for resources that familiarise children with the environment I had chanced upon the 'Garrulous Gastronaut' a few months ago. So it was quite a coincidence that my daughter was invited to a workshop titled, 'Planting an edible garden' recently held at Galleryske, Richmond Town. Pushpi Bagchi's Garrulous Gastronaut. Pic: Pushpi Bagchi Conceived and facilitated by Pushpi Bagchi, a young Illustrator & Visual Communication Designer from Srishti School of Art, Design and Technology, the three hour workshop was a fun mix of story-time, experience-sharing, eating some delicious food prepared from fresh vegetables and finally some hands-on seed…