Tuesday, October 30, 2012

Angeethi - Spreading Flavours of North India in Bangalore

Angeethi means a traditional cooking stove common in North India. It also serves as a place to keep you warm on a cold winter day. Like its name suggests, the Angeethi restaurant strives to bring the warmth and flavours of authentic North Indian cuisine to discerning diners of Bangalore.
The menu features all the delights of North Indian cooking, which has inherited the varied cultural influences of the region. You can get to taste the ever-popular vegetarian and non-vegetarian dishes from Punjab and Rajasthan, the rich, meaty delights of Avadh, succulent kababs straight from the tandoor and much, much more. If you love seafood, there’s a delectable variety of fresh tawa fried fish.

The restaurant is spread over the roof top of Museum Inn Hotel on Museum Road off Church Street, Bangalore. Valet parking is available. The interiors are done up in contemporary style, with a rustic feel. The generous spacing allows diners a lot of personal space, and you can request a seat at the Chef’s counter, giving you a glimpse of the culinary delights being concocted in the open kitchen.
Copper utensils with stainless steel lining give the feel of authentic dhaba feeling. In the afternoons, a sumptuous buffet spread awaits you at a very reasonable price but in the evenings, you have no other option than A La Carte.
I was in Bangalore earlier this year and I wanted to host lunch party to a few friends. I was advised by an online friend to go for Angeethi and I found it the right place for a party with a small group with varied tastes.
Right from chaat like Paani Puri and Masala Puri on to Shorbas, paapads, kebabs, tikkis, tawa fried fish and other starters, the spread has chatpata veggies, chicken, mutton and paneer starters and main course, a variety of rotis served unlimited in baskets, veg and nonveg Biryanis, for dessert two flavours of ice cream, two kinds of sweets and assorted fruit pieces to finish off with healthy Ice Gola, a favourite ice candy we all used to relish when we were young! When I say healthy, I mean the ice they use for gola is made with pure filtered water and the flavouring ingredients are authentic. The one who makes the golas wears plastic gloves on his hands to ensure hygiene. A choice of three flavours is available.


With all that, the per head charges came to Rs.300/- inclusive of all taxes per head. Please check the latest pricing by logging into -

http://eveningflavors.com/Angeethi/Bangalore/1405/?gclid=CMWSmfGTqbMCFY4a6wodZ1kA7g

A traditional paan shop is set up where you can order paan of your choice at nominal extra price.
In short, if you want a complete and unique dining experience, Angeethi’s the place to be. I found the quality and the spread value for money and I hope, they maintain the same standard as they did when we visited there in April this year.

Fishing in Mangalore

 Pics Courtesy: Prakash Kamath, Kanthavar
A Fishing Boat arrives with catch
With only 12 more days to go before the Deepavali celebrations start, fishing in Mangalore is catching up like every year. Deepavali is the time when fish is found in variety and abundance in the Arabian Sea. Mangalore and Malpe are the major fishing ports in the undivided Dakshina Kannada District. The main catch here are Yetti(Prawns), Bondaas(Squid), Bangude(Mackerel), Boothai(Sardines), Manji(Pomphret), Anjal(King Fish), Thede(Cat Fish), Kaane(Lady Fish), Bollanjir(Silver Fish), Kollatharu(Anchovies), Thaate/Balyaar(Shark), Thorake(Sting Ray), Koddai(Croaker), Yeri(Red Snapper), Nang(Sole Fish) Madimal Meen(Pink Perch) and Disco. Giant Crabs and Lobsters are also seen sometimes when the weather is clear.
Usual Scene on Fishing Dock Bunder, Mangalore
Bigger fish such as Tuna, Salmon and Muru Meen are not rare but not as big as their counterparts in the west or the Orient. Rams, Mudavu and Chanake are also seasonal delicacies that are used mainly in making fish fillets, fingers, chilly, manchurian and masala fried fish.

A kilo of any good fish ranges from Rs.250/- to Rs.450/- in high season. In off season, the rates may go double. With prawn farming, price of white prawns has come down significantly and jumbo prawns are available for around Rs.250/- a kilo. Tiger prawns fetch good rate and Karkadi(Brown medium ones) which are also rare to find these days in local markets, also fetch good price as they are mostly exported.
Crowd Curious to see what's the catch
 Some nutritional facts about fish 
(Source: http://www.helpwithcooking.com/fish-guide/introduction-to-fish.html)
  • Some types of fish are very low in fat
  • The fattier fish types contain healthy essential fatty acids (omega-3) that are actually very good for the body
  • White fish types are rich in vitamin B12
  • Oily fish are rich in vitamins A, B12 and D
  • Fish is a high protein, low-fat food
  • Small fish bones that may be eaten are rich in calcium
  • Fish is a good source of iron
  • Fish is very easy to digest and therefore a good food choice for the elderly or people who are not feeling very well
  • Fish does not contain harmful saturated or hydrogenated fats
  • 100 g of fish contain up to half the daily recommended amount of protein
Come. Lets go around the fishing dock of Mangalore and see what's today's fresh catch!
Pink Perch
Small, but also in demand!
Variety of Fresh Fish
Some bigger King Fish and Grey Pomfret
They come in all shapes and sizes!
Some delectable ones
Had they allowed this Shark to grow!
Happy man with White Pomfret!
Sea Bass(Apanas), a delicacy
Don't know the name of these as well!
A huge Muru(Guru) Meen
Muru Meen catch is good!
Not many big Stingrays
Some more fresh fish
Fresh Mackerel
Brisk Business
Big Cat Fish. Much in Demand
Disco
Fresh Catch collected, sorted and weighed
Heaps of Anchovies
Fresh Anchovies
Bustling with Activity
Bargain here as well!
Now That's what I call White Pomfrets!

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