Friday, November 7, 2014

Tangra Food Festival at JW Marriott Bangalore! [EVENT]

Frolic Foodie Experience at JW Marriott Bangalore.  I was amazed by the taste of the Kolkata Chinese food. It is  very simple to make yet has that extra zing which comes from old secret recipes and tradition.
Tangra is a region in Kolkata and largely owned by tanneries people of  Hakka Chinese region. Food from Tangra is well defined variety of traditional Hakka Chinese with a touch of Indian ingredients and Bengali palate.

How can someone resist yummy food , if you love food and want to have this traditionally different cusine experience then don't wait! This is for you :)



Chinese food sold in Tangra restaurents are known all over the world as Hakka style Chinese food !



Chef  Surjan Singh Jolly 

The Spread 

Threaded Paneer
Streets of Kolkata comes alive !

The experience was divine and aromatic. Chef Surjan Singh Jolly and his team has put together this amazing unforgattable food experience to explore !

This amazing experince called Tangra Food Festival is only available till 9th of this November and is prized at Rs 1599+ taxes. walk in to feel the charm of the festival or call for reservations now !

Address : 24/1, Vittal Mallya Rd, Ashok Nagar,, Bengaluru, Karnataka 560001

Phone : 080671 89999


Pic Courtesy : JW Marriot Bangalore - Chu Muk Suimai

Pic Courtesy JW Marriot Bangalore-Tangra Crispy paneer 


Pic Courtesy : JW Marriot Bangalore-Assorted Vegetable Tangra Style

Plese share your experience with me ! Follow hashtags on Instagram #tangra #kolkatachinese

Sunday, June 15, 2014

Royce Chocolate Launch in Bangalore [EVENT]

I was invited to a pre-launch event of Royce Chocolate store in Bangalore. Royce is a Japanese luxury chocolate brand and they are opening their first store in Bangalore on 20th June, 2014 at JW Mariott. I got an early peek at the product lineup at this event. Though I am not a big chocolate lover, I was impressed at the quality and carefully prepared sweet treats - now I am actually waiting for the store to open so I can bring these home! Here are some pictures of the different chocolates I got to taste.

Monday, April 28, 2014

Indian Express covers SpicyTangy.com [NEWS]

This blog was featured in the Lifestyle section of the Indian Express Bangalore edition. Super thrilled to share the article here. Read the full story.

Thai Raw Mango Salad [RECIPE]

A simple and fresh salad recipe to welcome summer. This is a vegetarian version of the popular Thai mango salad.

Friday, December 27, 2013

Cooking class with Chef Bruno Ferrari [EVENT]

I spent a wonderful Wednesday at Alba restaurant in the newly opened hotel J.W marriott



Lets get into more detail! I loved loved the ambiance of the Italian restaurant ALBA where the cooking class was held with Chef Bruno Ferrari , It was my very first Italian cooking class and I must admit that I would definitely go for more! Great hospitality and great food , what more you ask for?

Chef taught us some lovely and super delicious italian dishes. Sharing some pictures here !

Sunday, December 15, 2013

Rice Flour Khichu [Microwave Recipe]

A very staple gujarati dish - liked by one and all. Khichu or પાપડી નો લોટ is a simple yet flavorful dish. It's prepared differently in every household but I am sharing with you the simplest and quickest way to make it using a microwave oven.


Thursday, November 21, 2013

Mango Thokku (Raw Mango Pickle) [ RECIPE]

Are you a pickle lover ?. You have a mango at home , dont know what to do with it or you want to make something different and fresh , than try this recipe and i am sure you are going to love this. 

South Indian pickle/chutney my way ! 


Sunday, July 21, 2013

Thick Tomato Soup [RECIPE]

Perfect for a cold winter night. Make this thick, delicious soup without adding any cream or cornflour!

Thursday, July 18, 2013

Thick Sev Raita [RECIPE]

Thick sev called lakkadiya or ganthiya in Gujarati. It is a very popular snack and you are sure to find large containers full of ganthiya in every Gujarati household. I remember my mummy making it fresh and serving us when we come back from school. The best part about this sev is that it can be used so many ways in cooking, One can even make a subzi (curry) with it.

Today I thought of making a Raita with it and gave a bit of twist by adding tempering. I remember my grandma used to make Vagharelu Dahi (curd with tempering). Using her recipe here with little bit of twist ..Enjoy !!