Nizami Khana- Food Review at Riwayat

I have always loved food and I begin this new year with a food post. Happy New Year 2020. Being a Hyderabadi from birth I always wanted to explore the Nizam style of cuisine and I had the opportunity to visit Riwayat. This post is about my experience at Riwayat.

Ambiance of Riwayat

I liked the ambiance where the place is decorated with chandeliers, long curtains, decent seating arrangement and antique pieces. Not to forget they have exterior seating as well.

Delicious Starters

I had the opportunity to taste the vegetarian and non-vegetarian starters. In the vegetarian menu it was the Hariyali Kebab and Grilled Paneer. The vegetarian starters were my absolute favorite and I enjoyed eating it the most. Coming to the non vegetarian starters I had Chicken Tikka, Tangdi Kebab, Fish Tikka and Seekh Kebab. The Chicken Tikka was perfect in taste and apt. Hence in starters I would recommend Hariyali Kebab, Grilled Paneer and Chicken Tikka.

Delicious Main Course at Riwayat

In the main course there were quite a few items i.e. Dum Chicken, Mutton Roganjosh, Mutton Biriyani, Murg Lababdar, Dal Makhani, Paneer Butter Masala, Mushroom Masala and Jeera Rice.  Being allergic to mutton made me miss few dishes in main course but not to forget I managed to have the vegetarian and non vegetarian main course. I had the Chicken Biryani, Dum Chicken and Paneer Butter Masala. The Paneer Butter Masala was great in taste but it was bit oily. The Chicken Biryani and Dum Chicken was perfect in taste.


Desserts still remain my favorite after the main course. In Desserts we were served Kaddu ki Kheer, Beetroot Halwa and Gulab Jamun. The Gulab Jamun was served hot and was good in taste but I felt it was little extra sweet. The Kaddu ki Kheer and Beet Root Halwa was absolute good in taste. Desserts is something which should not be missed here after the main course.

Final Verdict

If you love authentic Nizami Food then Riwayat is the best place where you should surely try and visit with your family and friends.

Rating: 4*/5

The Bhoj Company- A Probashi Bengali’s Experience

Being a probashi bengali for over the years I never had the opportunity to explore and taste the bengali food. After roaming at the City Center malls whole day I was invited by my friend Tanmay for a tasting session to taste the authentic Bengali food.

The Bhoj Company Review


The ambiance just made me feel home. The restaurant has two floors which is very spacious. I personally fell in love with their seat arrangement added to that their wall paintings and traditional decorative items.

Food Review: A Probashi’s Perspective


I personally love eating starters whichever place I visit. As soon as I visited there within few minutes I was served Bhetki Fish Fry with French Fries and Mustard Chutney which was just amazing and delicious.

Diverse Main Courses, Different Presentation

As I went alone for the food tasting session I managed to eat their two special authentic Bengali and Dhakai Cuisine. I had Rice with Kachu Bhapa Chingri and Dhakai Morag Pulao. The Kachu Bhapa Chingri was prepared with fresh mustard paste but the spice blended with kochu shaak (spinach) and chingri (prawn). This particular dish is recommended with rice. The Dhakai Morag Pulao was with dry fruits and sweet. The Pulao was very tasty. The Chicken pieces and the egg was very soft. Both the dishes were well prepared and the food was delicious.

Desserts Love

No matter how much I am full I always have that space to eat sweets. After a wholesome delicious meal I had their Rasmalai and Baked Chom Chom. The Rasmalai looked more of rasgulla however the taste was different. It was made of nolen gur and it was absolutely mouth watering. I have been inclined towards other sweets from childhood but when I tried the Baked Chom Chom it tasted yum and delightful. After my visit to Kolkata I have fallen in love with the Bengali Sweets.

Final Verdict: Anamitra Debnath’s Experience

I hardly had experienced Bengali Food in my lifetime. After Bhojohori Manna I had it at The Bhoj Company The starter, main course and the sweets was just delicious. The service was prompt and I loved their hospitality. A big shout-out to Tanmay, Sankar and Gouranga for serving me the best Bengali and Dhakai Food.

Overall Rating: 5*/5

Hope you enjoyed my review. Please mention in the comments below or tweet to me on @anamitradebnath

Raksha Bandhan Dessert Recipes from Toshin Patisserie, The Ritz Carlton Bangalore, TYGR & KODE!

Recipe- Beyond the ozone

By Toshin Shetty, Chocolatiet & Patisier

Vanilla Sponge

195 g all purpose flour

30 g cornstarch

1⁄4 tsp. salt

1 tsp. baking soda

200 g granulated sugar

1⁄2 cup melted unsalted butter

250 ml thick buttermilk

1 tsp. vanilla essence.

For mango cream cheese layer

  • 75 gms mango pulp
  • 300 gms mascarpone cream cheese
  • 125 gms  35% whipping cream 
  • 5 gms agar agar flakes soaked in 1/2 cup water

For Mango Pulp.

Cut fresh 6 alphanso mangoes

100gms Sugar (for 1 kg Puree)

For  mangoFilling.

50 gms mango pulp

50 gms chopped mango

Yellow chocolate spray

20 g white chocolate

20 g cocoa butter

1 g yellow food color


Vanilla Sponge

Pre heat oven to 190 ° C. 

Sieve all dry ingredients in one bowl. Give it a quick mix. 

Mix all wet ingredients in another bowl. 

Now pour wet ingredients to dry ones and whip it until no lumps, do not 
over mix. 

Spread onto baking tray and baked at 190 ° C for 10-15 min. Once cool cut it, according to size of the mould.

Mango Cheesecake

  • Heat 25 Gms of whipping cream and add agaragar.
  • Fold the mascarpone cheese and mango pulp
  • Fold the mascarpone cream cheese and the heated whipping cream agar agar mix.
  • Whip 100gms of whipping cream,
  • Fold the Whip cream with mango cream cheese mix.

Assembly (fromtop to bottom) 

  • Pipe in the Mango cheesecake in half way and set it in refrigerator.
  • Spoon the mango filling in between of the cheese cake mix which is half set.
  • Pipe the Mango cheesecake till the top; lay the vanilla sponge at the Top. and set it in the freezer till it is rock hard.
  • Demould it and spray the yellow chocolate spray on top and place a desired chocolate garnish.

Dish Name – Cream Paris Brest

Paris–Brest is a French dessert, made of choux pastry and a praline flavored cream.


Praline paste

  • 75 g whole roasted hazelnut
  • 75 g whole roasted almond
  • 100 g sugar
  • 30 g water
  • Pinch of salt

Choux pastry

  • 125 g flour
  • 200g milk
  • 10 g sugar
  • 2 g salt
  • 80 g butter
  • 4 whole eggs

Praline mousseline cream

  • 480 g milk
  • 4 egg yolk
  • 70 g sugar
  • 20 g flour
  • 30 g starch
  • 15 g butter
  • 200 g praline paste
  • 150 g butter room temp


  • To make the choux pastry, preheat oven to 340 degrees. In a saucepan add milk, butter, sugar and salt. Bring to a boil, and then remove from heat. Add the flour and mix vigorously with a wooden spoon. Return the pan to the heat for 2 minutes, stirring constantly, then remove from heat and let it cool for 2 minutes.
  • Break the eggs into a large mixing bowl, then add the pastry mix and whisk until smooth. Mixture should hold its shape when a finger is run through it. Transfer this into a piping bag fitted with a 1/2-inch round tip. Pipe 6 large balls inside each donut ring, making sure they meet up fully in a circle. Brush the tops with egg wash, and then bake for 25 minutes. Brush each pastry ring with egg wash again, and then sprinkle with almonds. Bake for another 5 minutes, and then place on a wire rack to cool.
  • To make the praline: Finely slice the hazelnuts and toast them for 5 minutes in a saucepan, then allow this to cool. Line a baking tray with parchment paper.
  • In a saucepan, add the sugar and water. Stir until the sugar has dissolved. Bring to a fast boil, keeping watch over it until it turns a dark amber color. Remove from heat and stir in the toasted nuts, then pour onto the parchment paper and allow cooling. Once cooled, blitz half of the praline to a fine powder in a spice grinder or food processor. Chop the remaining praline into small pieces and set aside.
  • To assemble: When the pastry is cool, cut each one into two pieces by slicing horizontally through the middle. Whip the cream to soft peaks then fold in the ground praline. Whip the cream again slightly, if needed, to bring it to a firm piping consistency, and transfer it into a piping bag fitted with a large star tip. Pipe rosettes of cream all around the bottom half of the pastry, and then add a sprinkling of chopped pralines before adding the lid. Top with sliced almonds, dust with powdered sugar and serve.

About The Ritz-Carlton, Bangalore:

The first Ritz Carlton hotel in India, the Ritz –Carlton, Bangalore is situated in the central business district providing expansive city views featuring 277 luxurious guest rooms and suites, 6 contemporary food and beverage venues, city’s only luxury roof top bar, unmatched and dedicated wellness floor, exceptional meeting rooms for large and medium sized events coupled with the legendary Ritz-Carlton personalized service. To learn more, please visit www.ritzcarlton/bangalore

Chocolate Fudge

TYGR: Chef Sahil Singh

Dish: Chocolate Fudge

Following is the recipe for 10 portions of Chocolate Fudge from TYGR.


  1. Dark Chocolate 700 g
  2. Cream 500 g
  3. Thyme 5 g
  4. Gelatin 8 g


  1. Melt Chocolate on a double boil.
  2. Heat cream in a pan.
  3. Add melted Dark Chocolate
  4. Add thyme sprigs  
  5. Bloom Gelatin separately in hot water
  6. Take cream off heat and add gelatin.
  7. Pour into mould and allow to set in the refrigerator.

Fake Scramble Egg

KODE- Chef Momin Faqi

·       Base – Brioche bun half – fried in butter
·       Fake Egg white – white chocolate ganache
– Fake egg yolk –
·       Mango fruit purée (tin) + gulco (strong calcium)
·       Drop in sodium alginate bath (ratio – 1 ltr water + 7 gm sodium alginate)
– Ice cream batch –
·       4 ltr vanilla ice cream
·       1 ltr heavy cream
·       350 ml peach syrup
Dry ice shaving –
For assembly
·       Place brioche bread on a plate
·       Pour white chocolate ganache
·       Place mango sphere
·       Pour ice cream mix from an empty egg shell in a bowl then gradually add dry ice shaving to freeze the ice cream mix
·       Plate the ice cream around the fake fried egg

Til ke Laddu- Sankranti Special

D-Alive’s Til ke laddus are traditional sweets made with 100% Natural and Organic Ingredients, completely free from all sort of adulteration’s which otherwise is one of the most common adulterants in India. The laddus are a rich mix of sesame seeds and crushed groundnuts followed by pure ghee (organically produced) that plays a major role in stabilizing blood sugar levels. Most variants available in the market use little or no form of healthy fats but rely on sweeteners to make the laddus. As compared to what is available in the market, D-Alive’s Til Ke Laddu are not sweetened with the most widely used sweetener Liquid Glucose besides just refined sugars. We, on the other hand, sweeten our laddus with dried organic stevia leaves’ powder (0 Gi and 0 carbs), perfectly balanced out with organic coconut sugar which falls as low as 35 on the Glycemic Index. It is carefully curated and brings the goodness of all in one to make a celebration perfectly complete.

Sankranti Special: Foxtail Millet Kheer

This particular recipe has been shared by the agriculture department of Government of Karnataka.

Ingredients required:

Dehulled foxtail millet grain – 1 cup

Dry Fruits





Cardamom powder – as required

Preparation Method:

• Cook the dehulled foxtail millet in boiling water for 5 min.

• Roast dry fruits in ghee 

• Boil the water and milk then add the cooked millet, add sugar and stir slowly for 10-15 minutes until it is cooked.

• Add cardamom powder and decorate with cashew nuts and other dry fruits.

• Serve hot as a traditional sweet

Ganesh Chaturthi Special: Pista Malai Modak by Chef Sujeet Singh

Pista Malai Modak

Ingredients                                     Quantity

Grated Coconut                               : 100 gm

Bowl Sugar                                      :  40 gm

Pistachio                                           : 15 gm

Pure Ghee                                         : 15 gm

cardamom powder                          : a pinch

Malai or condensed milk                : 50 gm

Rice Flour                                           : 80 gm

Ghee                                                     : 15 gm

                                                                     Cooking Method

For Stuffing

Heat ghee in a pan.

Add grated coconut, sugar, jiggery cardamom and pistachio. Mix thoroughly.

Cook till all moisture from the sugar and jiggery begins to dry.

It takes about 10 to 15 minutes for the mixture to dry on low flame.

Do not overcook as it will harden up and lose its taste.

Stir every 2 to 3 minutes till it turns golden yellow.

After mixture is ready add malai (condensed milk to the mixture).

For Filling

Boil water.

Add 1 tsp of ghee to the flour and mix it thoroughly.

Add 1 tsp of ghee in the boiling water.

Add the dough to the boiling water, lower the heat and mix it well.

Cover the vessel keep it for 5 minutes on low flame to let the rice cook.

Knead the dough into a smooth paste without lumps.

You need to knead it while it is still hot. You may apply some oil or ghee on your palms.

If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.

For Making Final Modaks

Apply pinch of oil/ghee on your palms and make small balls of the dough.

Flatten it to give it the shape of a katori or cone.

Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.

The edges of the katori will now look like the petals of the flower.

Put some stuffing in the katori and close the ends to give them a shape like fresh figs or momos.

Take a leaf of banana or a soft cloth like muslin, and apply bit oil/ghee on it and place it in the steamer pan.

Place all the modaks on the leaf or cloth and close the lid.

Steam it for 5 to 6 minutes and turn off the flame.

Your delicious modaks are ready to be served.


About the Chef:

Chef Sujeet Singh

Executive Chef, Radisson Noida

Chef Sujeet Singh, the executive chef at Radisson Noida, possesses an extensive and rich experience of over 15 years in F&B operations and guest servicing in the hospitality industry. Other comprehensive skills such as managing and running the culinary operations, ensuring optimum delivery to customers and menu planning have earned him the position and respect in the industry.

Chef Sujeet has completed MBA from Sikkim Manipal Distance Education and has completed his Diploma in Hotel Management from NSHM School of Hotel Management. He landed up his first job with Le Meridien, Jaipur, and has worked with various hotels ever since. His previous work experiences include Trident Hilton (Gurgaon), Shangri-La (New Delhi), Intercontinental (New Delhi), Four Points by Sheraton (New Delhi), Radisson Blu (Indore), and Hyatt (Amritsar).

Apart from managing some of the leading hotel kitchens, Chef Sujeet also has a sound knowledge regarding the matters of sales and costs documentations, and inventory control for timely indenting of supplies apart from overseeing all aspects of kitchen management ranging from food production monitoring, ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food.

He has also been nominated for Best Chef of Madhya Pradesh in all categories during his tenure in Indore (2014-2016), and has successfully catered IATO 2016, FHRAI 2016 and GIS 2016 among other achievements.

Executive Chef- Sujeet Singh, Radisson Noida

Maggi in a different style.

Hey Fellas, I am back after a month or so. I have been into sports blogging and I have always been blogging about cricket. Here  I come with food blogging for the first time and here I am trying something different. Wish me all the luck:)

Last Sunday I felt like cooking Maggi in a different style than doing in a regular way.  That’s when I started searching on YouTube and internet to cook in a different style and make some modifications to my cooking.

First pour water on the pan in which you want to cook the Maggie on. Once the Pan is on the stove and once the water starts heating go head and put the Maggi and stir it for 5 minutes.

Fill the bowl with the Maggi and water completely.  Then on the same pan pour two teaspoons of oil. Once the oil is heated put the chopped onion, chopped garlic and one or two pieces of tomato chopped and then add the tomato puree in the Maggi Tadka.  After this add the turmeric powder and red chilli powder and add the Maggi masala. Once that is added add the sauce and stir it and also pour the maggi water if you wish too other wise we can pour the complete Maggi with the water and then stir it and cook it.

Once the Maggi is Stirred and cooked properly the Maggi is ready and good to eat.

Review on food restaurant @Banglore

Name of the Resturant:Salam Singri Rolls and Kebabs.

Salam Singri is located in Banglore and it has two branches one in Cv Raman Nagar and One in Sanjay Nagar.

It basically specialises in Rolls and Kebabs and the price of the menu begins from Rs5:00 and it ends at Rs300.00.

The ambience is fine and it has outside seating instead of dine in which is unique and instead of getting it delivered at home we can stand there and have the food there.

The food the Kebabs and tikka both chicken and mutton are awesome. They have the flavour and taste yummy and they are properly cooked not like other resturants and it’s enriched with water.Rolls let it be veg or non veg it’s superb and awesome.

The team does a good job and the price is reasonable too.

Long wait to get the order but the public out der say its worth it for the long wait as the food is yummy.
Home delivery should be done on the alloted time otherwise the customers will be annoyed for the delay.

The food and review is awesome after hyderabad. This is the only place to be recommended for Rolls and Kebabs.