Atmosfire

At Atmosfire, they call themselves the party makers. Throwing a party is no longer hard work, thanks to Atmosfire. This unique concept is brought in by Barbeque Nation the pioneer of live grills in India. Atmosfire brings to Bangalore fun, food, fire and friendship together and takes care of all the party needs. It combines fabulous barbecues with fascinating themes and captivating entertainment to create a party no guest will ever forget. In the process, it brings simplicity and quality to a market segment which needed a host to meet and co-ordinate different vendors for each aspect of the party. the minimum number people for the party is 10. Do note that they are not a dine-in or a restaurant but a dial in to arrange a BBQ party at your required location in Bengaluru/Bangalore.

They charge Rs 350 and Rs 450 plus tax person person for Veg with an Edge and Meat Treats respectively. This is the basic package, from which you can add on dishes that you require. If you want alcohol to the party, then you just need to get alcohol and the bartender would mix up cocktails, these are initially priced at Rs 100/- plus tax per person for two drinks.

Indiranagar Location
PC : Atmosfire

Indiranagar LocationPC : Atmosfire

Electronic City Location

Electronic City Location

Mocktails

Cucumber Cooler was a refreshing drink that I required to beat the heat. It did not blend with all the dishes but it was just right with chicken.

Cranberry Fusion is the drink that would go with the majority of the spread but having more than one glass of this does fill you. If you want eat good, then make sure you have just one these and enjoy while it lasts.

Fresh Lime Soda/Water is the ideal drink for me for a barbecue, this helps in digestion and it cleans your palette with every sip.

Starters

Caribbean jerk Chicken was a well cooked starter, the one thing that I found a problem was that the spices had not find it's way to side.

PC : Atmosfire

Peri Peri Chicken Drumstick is always my favorite. This dish was very done and tasted good.

PC : Atmosfire

Coastal BBQ Fish was the dish that made me saw woow. This was a perfectly cooked and well marinated fish, I enjoyed this till the last bite.

Shark’s Steaks with pineapple mojo was an intriguing dish. I thought the taste of the shark would be different but frankly I did not find the difference. The best part of the dish is the way the marinated steak blend with pineapple.

BBQ Assorted Fruits (pineapple /Pears /Guava/Apple ) was the vegetarian dish that was actually different from what I had else where. This had more flavour with the right mix. 

Texas Barbeque Cottage Cheese was average. 

Moroccan Char mole Prawns was good. I liked the flavours in it and it was cooked properly.

Veg Satay (Mock Meat) was well made but it did not carry an addition punch with it.

Bruschetta and Garlic bread was also served which was good.

Arabian Kafta Mutton was to hard to enjoy.

Dips that was served were Zulu Coriander, Garlic Mayo and BBQ Sauce


Main course

Kache Gosht Ki Biryani was very good. I liked the simplicity in the dish.

Dal Tadka with Plain Rice

Desserts

Rasgulla is good.

Fresh Fruit Gateau was more than good. The cream and fruits in the cake was fresh, the best part of the cake was the variety of fruits used and yet they all blended with together.

Bloggers, Staff of Atmosfire and Nucleus

Contact details:

Atmosfire No 501 Binnamanagala extension 1st stage, CMH Road Indiranagar Bangalore 560038

Phone: 080-45511013. Instagram ; Facebook ; WebSite

District 6

District 6 is place for you, if you desire for good food, refreshing drink and a beautiful atmosphere. The place is well spaced out to accommodate a large number of guests and the spacing between the tables is just right to have any great conversation. The arrangement in the entire place has been made, with keeping in mind different customers needs. The place is beautiful in every direction that you see. The music played here ranges from pop, classic rock, arabic, etc and there is a treat on Wednesday, Friday and Saturday where an in house DJ would spin the tracks.

There is an open kitchen called Deli Kitchen that is serves sandwiches from 1 p.m to 6 p.m, the staff has promised that the average time for a sandwich ranges from 4 to 8 minutes. If you want to have a quick healthy bite in the afternoon then this is a place for you, they are welling to take orders on phone, so that the order would be ready as you arrive. This Deli Kitchen magically transforms itself into a wine and champagne lovers place of paradise. The wine and champagne is displayed in an elegant manner, which is severed in the mostly beautiful, different and eye popping manner.

Beer

This post is mainly about the beer which is brewed and severed. They serve six type of beer, i.e., The Liberator, Summer Radler, Dark Lord, Guru, Kaptain and The Chef.

The Liberator is Lager beer. The beer is fine and the taste of leger does not linger on your tongue once it is down your throat, which was something I personally like. It contains 4.6% alcohol. I personally do not like lager beer in a majority of the places but I am glad to say that District 6 is the place that love I can enjoy a lager beer.

Summer Radler comes in three variants, which are Lemon grass, grape and mix of both. This is a very intriguing beer. The lemon grass was strong enough to enjoy the taste and I thought that the taste would linger in my mouth but they did not last long, I personally liked it that way. I tried the other two variants. This selection haa become my new favorite beer.

Dark Lord is the brewmaster’s favorite and it a Munich malt with a powerful brown caramel after taste. This looks dark enough but it contains 4.5% alcohol. If, you like caramel after taste every time that you take a sip, then this is a beer for you.

Guru is a while brewed beer. This was the only beer that did not intrigue me to have more.

Kaptain is also a Munich malt with a malty clean finish to it. This is on the stronger side with 6% alcohol. If you looking to have the just one beer and enjoy a good tipsy then this is a beer for you, it does not have the harshness that a dark beer tends to have.

The Chef is the wheat malt which is 4.6% in alcohol. This was my favorite beer until Radler landed in my mouth, I liked the way it made itself home in my tummy. This beer actually fills you.

Now I want to just mention the worthy cocktails, dishes and desserts.

Cocktails

Chai Margarita, its a must try, this was the first cocktail I had in this place and I make a point of having at least one of these every time. Green mile is also a good drink which has an evident taste of cucumber taste with every sip.

Starters and Main course

Nachos, Shrimp cocktail, Prawn Balls, Snail sausages with mash potatoes, Homemade Germen pasta. My favorite dish are prawn balls and snail sausage with mash potatoes. 

Desserts

Waffles with cream, blueberry and ice cream on the side is my favorite. The best part is that you can decorate the waffles with the required amount of ingredients that you order the dish it with.

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Tim Tai Once again

This is my second visit to Tim Tai, you could read my previous visit on the following link http://evaluatedpirate.blogspot.in/2014/10/tim-tai-timd-in-for-tais-delights.html.

I was called to review the additions to the menu along with classic ones. The place has not changed a bit with respect to food and decor. This is the place I feel in love with Dimsums. I still enjoy most of their dimsums when ever i get a chance.

The place does not serve liquor, I have the Berry Ice Tea with was on the sweeter side. The sweetness was not for me but it is a good combination to majority of the food. If you have a sweet tooth then you will enjoy this drink till the last drop.

Dimsums:
For the dimsums we were severed Spicy soya & basil, Shanghai Chicken and Shrimp Hargao. The Shrimp Hargao was really good, I ending up having 3 to 4 of them. I personally did not enjoy the Shanghai Chicken and Spicy soya & basil.

Starters:
The starters that was served were Banana Leave Wrap Fish with Balinese Spice, Stuffed Chicken Wings with Glass Noodle Water Chestnuts. The Banana Leave Wrap Fish with Balinese Spice is among my favourite dish and the dish was made to perfection, the dish has its unique texture and it is the best way to start of with fish. The stuffed chicken wings with glass noodle water chestnuts was loved by all but I did not, I felt the dish to be kinda bland.

Main Course:
Tim Tai Special Chilli Coriander Noodle and Hakka Noodle and Garlic & Broccoli Fried Rice Vegetable with Malaysian Family Style Chicken, Vietnamese Spicy Prawn with Lemongrass. I like the noodle here as always and friend rice was normal. The prawns was cooked properly but I did not like the gravy. The Malaysian Family Style Chicken usual panasian dish.

Desserts: 

Water Chestnut Rubies with Coconut Milk, Apple Fritters with Blue Berry Compot and Ice Cream and Choice of Natural Ice Cream. The apple fritters with blue berry compot was amazing. Just make sure that you take a proper spoonful of everything on the plate to get the magical taste, if not you will not enjoy the proper combination of apple fritter with blue berry. The in-house ice creams available here are always is and it will excellent. The Water Chestnut Rubies with Coconut Milk was not up to the mark today, it did not have a consistence sweet flavour but during my previous visit I enjoyed the dish till the last drop.

Baisakhi Celebrations at JW Marriott Bengaluru

Get ready for the most exuberant Baisakhi celebration in town! JW Marriott Bengaluru is all set to present to you the true flavours and colours of Punjab.

Baisakhi calls for pomp, festivity and rich gourmet indulgence, marking the beginning of the New Year and the harvest season. A celebration of colour, dance, music and food, this Baisakhi, JW Marriott Bengaluru invites you to experience the flavours of this vibrant Indian state at the Indian speciality restaurant Spice Terrace.

Set against the backdrop of a traditional street in Amritsar, the celebration is a showcase of authentic cuisine and live entertainment in an elaborate spread from April 10th to 19th.

I had the pleasure to have my first Baisakhi dinner at JW Marriott, the dinner was accompanied by a interaction with Celebrity Chef Jolly. The Chef gave us a brief talk about the celebrations and food that was served to us. He is learner with food, he makes the attempt to go to place to learn the history of the food and he prepares the same with modern cooking techniques. He is magician in the kitchen and foodie outside the kitchen.

Picture credits to Rumana, I was busy eating that I truly forgot to take picture.

Drink

Shikanjvi, this was a really refreshing drink that complimented majority of the dishes that was served to us. I tried the same without the crushed ice and I suggest you not to make the same mistake as me.

Starters

Amritsari Machchi (Fillets of Singhara fish), No Punjabi occasion is complete with out this fish dish. Fillets of Singhara dipped in an ajwain spiced chickpea flour batter and deep fried in mustard oil. It originated from “Hari ke Pattan” a small town by the banks of Sutlej river, a favourite spot for the migratory birds too. I personally loved this.

Methi tey Saron da Tandoori Jheenga (Tandoor grilled prawns), is tandoor grilled, plump Arabian Sea prawns refreshingly marinated in a citric blend of lemon juice, sun dried fenugreek (methi) leaves & mustard paste. If perfectly cooked prawn is kept in-front of me, there is no way to stop me from having the same (other than auspicious days).

Chaampan tey Botiyan, is tandoor roasted lamb chops & boneless cubes, marinated with garlic juice, ginger, green papaya, yogurt, red chilly paste and robust spices. This was loved by all, this went with every dip and without any. This was a tribute to my taste bugs with a properly cooked lamb with its various ingredients.

Til, Pudina Malai Paneer Tikka, is sesame crusted cottage cheese kebabs, marinated in stone ground- mint, green chillies and green mango relish, tandoor roasted. This was not the softest paneer I had but this is among the best ones. I loved the way the paneer actually blended with the all the flavours than being plain inside.

Rajmah Naeyojae tey Khoye di Seekh, is charcoal grilled skewer of red kidney beans, pine nuts and “khoya” milk cake, spiced with freshly pounded peppercorns, black cardamom seeds, cumin seeds & ginger. Served with tangy tomato chutney. This was my second favourite dish after the paneer. This looks simple but it packs a punch of flavours.

Choliyan, Makkai tey Kalonji di Seekh, is charcoal grilled skewers of harvest’s green gram, young corn kernel and nigella seeds. This also taste good but it did not make my list.

Main course

Khaas Murgh, is chicken cubes “khadai roasted”, Indian wok roasted with aromatic spices and herbal marinade of cardamom, cloves, cinnamon quills, mint leaves, yogurt and sunflower seeds, finally enhanced with saffron.

Maah Choliyan di Daal Makhan de naal, is lentil delicacy of whole Urad, Channa daal, red kidney beans, tomato & garlic, simmered overnight on the tandoor, enriched with cream and served with a dollop of home churned butter

Murgh Pulao, is an aromatic combination of chicken and the finest Amritsari Basmati rice cooked on dum in sealed pot. These are sold from the mobile “Raydi” or the carts, served with raita.

Bhartha Amritsari, is charcoal-smoked eggplant mash & green peas, tempered with garlic, green chillies and ginger finished with a dash of lime jus, my favourite pick of selections at “Kesar da dhabha”.

Bharme Amritsari Kulche, is stuffed refined flour dough bread with a choice of spiced potatoes, cottage cheese, onion masala and lamb mince “Keema”.

Missi Roti, is tandoor cooked chick pea flour bread spiced with green chillies, ginger, and onion, soured with sun dried pomegranate seeds.

Gurde Kapurey naal Keema Kaleji, is the ever popular road side lamb dish of Punjab, griddle roasted lamb mince with kidney, liver and sweetbread, cooked with robust spices, ginger, garlic and mild chillies

Kharodeyan da Ras, is shanks of baby lamb, braised patiently in the trotters extract for hours together , subtly infused with aromatic spices and coriander herb. “Paaley” specialises in this unique preparation and here we bring it to you, Amritsar’s finest.

Aawley, Katheal tey Aambiyan da Achaar, is Indian gooseberries, young jack fruit & green mango pre-tempered in mustard oil with nigella seeds, fenugreek seeds, fennel seeds, whole red chillies and then cooked in vinegar. This was yum, everyone fell in love with this.

Dessert


Gulab Jamun. This is biggest jamun I had in my life, it is on the more sweeter side than what is prepared at my home. The jamun was not only big, it was strong enough not to break while being served but soft enough to melt in my mouth.

Katra Aluwaliyan de Jalebiyan, is a traditional sweet dish made from leavened refined flour batter, first fried in the shape of bangles and later steeped in a saffron flavoured sweet honey syrup, served hot. This is Jalebi with Rabri, the jalebi was crisp and yum.

Badaam da Halwa, is traditional sweet of almonds and jagery.