I had recently seen #chhichhore , a Hindi movie that was more or less about hostel life in India and having lived in a hostel when I had moved to Bombay for the first time, it made me feel all the feels! 😭😍Can I live in that environment again? A BIG FAT NO. I some times still wonder how we managed in those living conditions - it's a far cry from what any of us are used to in our home (For the most case!) but it's an experience that I feel every person should have, if you find your people that is! I did 😊. While life always had ups and downs, and I feel like an old person saying this - Woh daur aur tha (Time was something else then). If there was a phase of my life I would want to relive - It is those.
Before I get even more carried away things I now do which I couldn't afford back then is having a nice dinner as well post a movie and some times even treat myself to some pop corn during. 😂 Since we were close by to @vanilla_street_bh , that's where we ended up because it is always so reliable! We ordered a pepperoni Pizza and a chicken avocado sandwich. The pepperoni Pizza was the classic fare, a thin base, extra cheese (They are not stingy with the use of cheese!) and perfect little pieces of pepperoni. It's been a while since I have had a classic pepperoni Pizza and this fulfilled everything that I need in a pizza. The chicken avocado sandwich seemed a fresh take - the chicken is not deep fried and that's always a plus for me. with avocado, tomato (Why do I always forget to say No Tomato! 😭), some caramelized onions and some sauces which just brought this sandwich together. We butchered it in the process of eating it but what's a sandwich if it doesn't soil your dress! 😂 I could go back for seconds. I know I will.
Ended with some pecan pie as always. And you must when you are here. And as always regretted having to share. I guess it makes me want to keep coming back and I know I will soon enough. 😋
We flashback to the fun-filled evening of our Chefs in Paradise series #2 with Adam D'Sylva and Manu Feildel.
This stunning dish, 'Scallop Boudin' by Chef Manu Feildel was made up of shellfish and finished off with a deliciously rich and beautiful, kaffir lime bisque.
If you want to join in on the fun at our final Chefs in Paradise for 2019. Tickets are on sale now.
Friday, October 25th at 6:30 pm. Limited seats are available so be sure to get yours, as tickets are usually a sell-out!
Image supplied by @redpunk76 @adamdsylvachef @manufeildelofficial @harrisonspd @spencer_patrick
I have recently been trying to make use of @entertainerbah because the year is ending (We are 9 months in already! 🙄) and I haven't utilized much of it. Though I have got to say that as compared to the previous year, there seems to not be as many places on the offer. Or maybe not too many that has interested me yet.
I discovered @palmetto.bh and they seem to have a good vibe and an interesting breakfast menu even though most of it comprised of eggs. This is a feedback that I personally want to give to restaurants with breakfast menu - Let there be more options than eggs!
We ordered the truffle eggs on toast and soft scrambled brioche for our mains. The truffle is where the magic is at here. I chose poached eggs which came on a bed of spinach on toasted sourdough and oodles of mushroom sauce and mushrooms too! I do wish it came with a side of hash brown or some roasted potatoes. It would have seemed a little more complete to me. It is the brioche sandwich that blew my mind though. The softest brioche bread, caramelized onions are magic, the scramble eggs were the best I have had yet. I regretted not ordering this for myself. I had some dulche de leche Iced latte had my heart. I can't do hot coffees but enjoy the cold ones. 😌 We ended with a cardamom saffron fondant cake. An off beat cake which I rather enjoyed. Even the fondant had a saffron and cardamom filling giving it a slight kick that masala chai (Masala Tea) has? At least that's how best I can describe it.
I know I would go here with or without Entertainer now! #fooddelightsme#bahrain#bahrainrestaurants#ig_food#bahrainblogger#middleeastblogger#gcc#eggs#eggsyourway#brioche#bahrainfoodscene#bahrainfood#bahrainfoodies#middleeastfood#gccblogger#thefoodiestation#thefoodattacker#thefoodiehub#thefoodpunch#thefoodfeed#thefoodfeed#thefoodievogue#thefoodspotter#bombaygirleats
🦆 🇺🇸 China 🇨🇳 , the home of Peking Duck, is the world’s biggest producer of duck with a staggering 65% market share❗️ France 🇫🇷, where ducks are force fed “gavage” to produce foie gras, is second. The succulent bird 😋 has a higher ⬆️ fat content, the meat is darker in color although classified as white meat, and the flavor is stronger relative to other poultry. Using duck fat to cook 🍳 has turned into a fad ✴️ as it has a delicious 🤤 deep smoky 💨 rich bird flavor without making people feel bad about eating fried food. As per Melissa Abbott “duck fat had also gained some cachet thanks to the so-called French paradox — the observation that the French are thinner and have a lower incidence of cardiovascular disease than Americans despite enjoying a diet loaded in fat. The paradox has stumped researchers for decades, though some theories chalk it up to a number of characteristics of the French diet — including small portions, lots of red wine, and, of course, the consumption of duck fat,” writes Elena Conis in @latimesfood . Pictured above is @dartagnanfoods ’s Rohan Duckling, a proprietary hybrid of several breeds. “A unique taste reminiscent of a heritage-breed duck from France, juicy, tender, rose-colored meat, and mild taste.” Served @ardynnyc , a “hidden restaurtant in the west village using fresh ingredients and modern techniques.” Chefs 👨🍳 @adambord@chefrylo88
We are unable to repost any multi picture posts so please only tag us in single picture posts
1 17811 September, 2019
No other Vegetarian meal quite like this!
Wherever you go, you are bound to find Malayalees because they might have just taken over the world! 😅 What I happen to admire the most from their culture is the celebration of the festival of Onam.
Most festivals that I know generally have some religious related transcript attached to it. This is one of those rare festivals which an entire state (no caste or Creed a barrier) celebrates and with so much warmth. It probably gives the festival romantic (That may not be a word but I romanticisize the idea of festivals and I LOVE them all) in me hope that some day we will all celebrate festivals with equivalent warmth, enthusiasm and unity. Food happens to be a very big part of this meal and I have had the privilege over the years of being treated to this vegetarian meal (onam sadya) and I am still to meet one that beats this! (Not even the chhole kulchas!). The variety and the simplicity of the dishes is probably the most appealing. This year I went for the Onam Sandhya at a local restaurant with a couple of colleagues and my heart and stomach swelled with love. 😂😂 I have been told that it traditionally consists of 23 dishes though I wasn't counting. 😅 My favorite from the sadhya happens to be the Pachadi, Mora curry, sambhar, rasam, kadala curry, avial and the payasam! I would fail even if I tried to explain this. It isn't just a meal, it's an emotion. I have been told that the first serving of the rice is with dal, the second with sambhar/rasam and then with the Mora curry. I am a rule breaker and I mixed it all. 😂
Nothing quite beats a roast, am I right? We’ve been a huge fan of #MailleMustard and it is always a condiment of choice.
Every Easter it’s a tradition to have a roast. This year we’ve gone for roast beef and all the trimmings! Waitrose was selling Maille at 2 for £2. So as well as my usual Dijon Originale, I went for a @Maille Bernaise which comes with a hint of mustard.
Hope the family don’t eat it all because I’m looking forward to eating roast beef and mustard sandwiches tomorrow!