Bored of Eating Plain Roti? Here’s How KENT's All New Atta Maker Can Help You

Let’s face it; sometimes it is natural to get swayed away from our regular mundane food. The thought of eating the same food repeatedly can put off anyone. In the end, one might get bored, and find their plate uninteresting. You cannot eat junk or exotic food every day due to health constraints. However, you can certainly add a twist to your everyday food and make it enjoyable.

Roti or Chapatti is a staple food across the Indian subcontinent. Prepared from whole wheat flour (also known as Atta in India), it is a typical food eaten with curries and vegetables across the country. Highly traditional flatbread, it is cooked in assorted flavors with different ingredients. There are certain appliances like a dough mixer that can ease the process of preparing chapattis, and add a delightful taste to it! Atta maker and bread maker by KENT is a smart kitchen appliance that alleviates the process of kneading dough. It also adds a zing to the boring regular food.

If you are bored of eating regular plain chapattis, then it is time to check out how you can add a flavorful twist to your everyday food.

Why buy a KENT Atta Maker and Bread Maker?

  •        Cook fresh and hygienically prepared varieties of chapattis and pooris.
  •        Prepare dough from any type of flour.
  •        Superior user friendliness for easy use.
  •        Add any ingredient like oats, legumes, green vegetables to the flour and treat           yourself to a variety of flavors.
  •        Easy to store and clean.

Add a Zing to your everyday chapattis with KENT Atta Maker and Bread Maker by adding the following ingredients -


Adding oats to the flour in your dough mixer can be beneficial for your health. Oats are especially good for people who want to keep their fat intake in control. Also, chapattis made with oats can lower the bad carbohydrate intake. Oats are an excellent source of high-quality fibers and keep the stomach full for a longer period. They taste good and improves the blood sugar levels.


Fenugreek is popularly known as Methi in the Indian subcontinent and is an excellent add-on to your regular plain chapatti dough. It helps control diabetes and balances cholesterol levels. Fenugreek will add a delicious taste while keeping your heart in check.


Spinach paranthas are famous in the northern part of India and eaten especially during winter. Add spinach in your dough to reap healthy benefits like a boost in immunity. It also has anti-cancerous benefits and is good for the health of your heart.


Add cooked pulses in your dough and bump the intake of proteins in your daily diet. Pulses are good for digestion and are light on the stomach. Eating chapati or paranthas made with legumes can reduce the risk of diabetes. They are also a source of folate, and you will not compromise your taste buds.


Dry fruits are a major source of Vitamin E, magnesium, potassium and are often known as powerhouses of nutrition. They are packed with antioxidants, minerals, and essential fatty acids. Add dry fruits to the flour and enjoy healthy and tasty parathas every day.


You can be experimental and add several ingredients to your KENT’s Atta Maker and Dough Maker without compromising on your taste buds. Healthy living and tasty foods are no longer separated measure but can be very well incorporated into your daily life. Chapattis can be more appetizing, and you can break the monotony by adding ingredients you like. A dough mixer surely eases the process, especially if you are a working woman or bachelor who has no time for experiments. We suggest you try it once to smoothen your cooking time and add interesting flavors to your chapatis, parathas and bread!

The Vijayanagara Feast @ Cubbon Pavilion | ITC Gardenia | Bangalore

Meen Huli @ Cuisine of Vijayanagara @ Cubbon Pavilion | ITC Gardenia | Bangalore
Meen Huli (Fish cooked with tamarind & tomatoes)

Well, it is not every day that we get to indulge in royalty right?

India was a land of many kingdoms at one point and one of the most powerful and flourishing of them was Vijayanagara, the cuisine of which we’ll be talking about in this post.

This post is all about the Cuisines of Vijayanagara food festival at the Cubbon Pavilion, ITC Gardenia which is on till the 4th of June.

This comes under the Royal Repasts aegis of Kitchens of India by ITC.

The food was exquisite, rich & spicy but was like comfort food at the same time. This region was known to use a lot of spice, especially chilli in their food & care was also taken so that it does not overpower the natural flavours and that is what we experienced.

This cuisine is also considered as Hampi cuisine which is also long gone, but the master chefs from ITC took it to task to recreate this in as authentic a way as possible keeping modern dining in mind.

Now, moving on to what this festival has to offer:

More or less equal options for vegetarians & non vegetarians. We won’t be stressing too much on the details and we’ll mention the must tries. There was nothing disappointing about the food we were served, but some were exceptional whereas some were decent.

From the starters: All the 3 are highly recommended! From the raw banana dumplings to the spicy dry chicken preparation and the lamb & coriander dumplings, simplistic brilliance we would like to call it.

The raw banana was shallow fried and it had a homely touch to it. The chicken was very spicy, well-cooked and not overpowering. The lamb balls were amazing. They are pretty small in size but big on impact! The freshness of the coriander & the flavour of lamb are an impeccable combination.

From the mains: The Ivy Gourd preparation, The Lamb Chops, Prawns with Black Pepper are a must! The accompaniments were equally amazing.

Balakkai Vada @ Cuisine of Vijayanagara @ Cubbon Pavilion | ITC Gardenia | Bangalore
Balakkai Vada (Raw Banana)

Kaima Unde Bartad @ Cuisine of Vijayanagara @ Cubbon Pavilion | ITC Gardenia | Bangalore
Kaima Unde Bartad (Lamb & Coriander dumplings)

Koli Menasakai @ Cuisine of Vijayanagara @ Cubbon Pavilion | ITC Gardenia | Bangalore
Koli Menasakai (Spicy Chicken)
Urida Mamsa (Lamb chops)

The Ivy Gourd had a rich coconut flavour and was cut into very thin slices which gave a delicate crunch to each bite. The Lamb chops were heavenly. The best part about them was that the flavour of lamb was present because they were not smoked. The masala used really boosted the taste & that’s the drawing line for a non-vegetarian!

The Prawn preparation was very simple. The prawns were fresh & sweet and the black pepper gave the contrast in flavour.

The other preparations include: Chicken in Coriander & Coconut gravy, a lentil preparation, a Brinjal preparation & a Sear fish preparation cooked in tomatoes & tamarind.

All of them were palatable. The fish had a unique tangy taste. The Brinjal preparation had a few shortcomings in terms of balance. The chicken had the characteristic flavours.

Ennai Badakanai @ Cuisine of Vijayanagara @ Cubbon Pavilion | ITC Gardenia | Bangalore
Ennai Badakanai (Brinjal)

Cuisine of Vijayanagara @ Cubbon Pavilion | ITC Gardenia | Bangalore

Centre: Raw Mango rice. From left: Ivy Gourd, Brinjal, Chicken, Lentils, Fish, Koli Pulao

Akki Payasa @ Cuisine of Vijayanagara @ Cubbon Pavilion | ITC Gardenia | Bangalore
Akki Payasa

The accompaniments like Raw Mango Rice, The Koli Pulao (Chicken cooked with rice & spices) & the Akki Roti deserve a special mention. The first had an amazing aroma & was lip smacking. The Koli Pulao was mouth-watering! It was very light on the stomach, lightly spiced & the meat retained the flavours.

For dessert, we tried the Akki Payasa which was very comforting. It was dilute but gave a sweet finish as always. We felt it was a tad bit over sweet.

That’s all from our side!

The festival is on till for another week so quite some time left to gear up.

Such opportunities are hard to come by and we definitely recommend a visit.

Do try out what we mentioned and other things as well and let us know about your experience if you visit. This is available only for dinner (07:30 PM - 11:30 PM) and priced at 1950 ++.

This festival might not have much for dessert, but the other things are sure to satisfy you.
 We’ll be back soon with a bang ;)

Till then—stay tuned & bon apetit!

My Cousin's Place Version 2.0 | HSR | Bangalore

Chicken popcorn @ My Cousin's Place Version 2.0 | HSR | Bangalore
Chicken Popcorn

This post is dedicated to our favourite place in Electronic City, Bangalore which is no longer present!

After a long time we went to our cousin’s place and spent some quality time.
So, if you are wondering what we are talking about: Click here

MCP or My Cousin’s Place was undoubtedly the best dining option in a place like Electronic City, but now they have shifted to HSR Layout and so let us tell you about MCP V2.0.

Compared to what they had, there is a lot of space and a homely experience is what they offer. They have indoor as well as outdoor seating arrangements & the outdoors are also covered to protect people from the rain.

About their food: considering their quantity, quality & pricing they offer one of the best deals in town!

We tried a few items this time and they had the same great taste as before.
For starters we tried the Cream of Chicken Soup, a Chicken Salad, Chicken popcorn & Tomato & Mango Bruschetta.

This and a couple of drinks: Mango & Pineapple and Blood Orange & Mint.

 The soup was rich & comforting at the same time. It had a creamy texture, good mouth feel & loads of diced chicken.

The Chicken Salad was very well balanced. Each bite had a burst of orange flavour and generous amount of chicken. Everything about the salad was fresh!

Cream of Chicken soup @ My Cousin's Place Version 2.0 | HSR | Bangalore
Cream of Chicken soup

My Cousin's Place Version 2.0 | HSR | Bangalore

Tomato & Mango Bruschetta @ My Cousin's Place Version 2.0 | HSR | Bangalore
Tomato & Mango Bruschetta

Mango & Pineapple mocktail

The Chicken popcorn was very different from what we have had before. This has chicken popcorn with the same seasoning as popcorn & also real popcorn! Unique thinking and good execution.

The Bruschetta was also very balanced in terms of flavour. The tomato & mango flavours were in sync perfectly. This tastes best when warm/hot. Let it go cold and it won’t be the same!

About the drinks: Both were very refreshing, but the latter had the characteristic flavours. The former was overpowered by the mango flavour and had a big slice of mango which was the attraction as well.

For main course: We tried their Chicken Lasagna and the Lamb Burger with Crispy Bacon.

The former was a sinful delight with layers of cheese & chicken. The meat was well done and the marinara sauce was lip smacking. The layering was well done too. The burger on the other hand could have been better. The bun, the fried egg on top of the patty and the taste overall was fine but the amount of lamb in the patty was less than desirable.

Chicken Lasagna @ My Cousin's Place Version 2.0 | HSR | Bangalore
Chicken Lasagna

Lamb Burger with Crispy Bacon @ My Cousin's Place Version 2.0 | HSR | Bangalore
Lamb Burger with Crispy Bacon

Mirror glaze chocolate cake @ My Cousin's Place Version 2.0 | HSR | Bangalore
Mirror Glaze Chocolate cake

The patty had a lot of herbs and tasted good. A little bit more lamb and it would have rocked even more. The crispy bacon added an element of surprise in each bite.

Lastly, we had the Mirror Glaze Chocolate cake which was spot on and exactly the way it should be. The glaze was perfect!

That’s all from our side and what you have to know about My Cousin’s Place.

We definitely recommend a visit because their food will impress you!

They do not accept cards: only cash & paytm.

We’ll be back very soon!

Till then—sit tight & bon apetit.

The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore

Lagan ki chap @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Lagan Ki Chap

It is a known fact that not all good restaurants get recognition because of a variety of reasons.

We have been to a certain Indian restaurant before for a separate tasting and did not quite realize that they are one of the best in the city of Bangalore!

Yes! The quality of ingredients, the taste & the presentation together are just too good to be true.

The restaurant we are talking about is none other than Paranda, Vivanta by Taj – Yeshwantpur and the last time we’ve been there, it was for their Valentine’s Day special menu.

From the cut of the lamb chops to the exotic mushrooms from Kashmir – they sure know how to please a palate!

Exec Chef Agnimitra Sharma along with his team has introduced an elaborate new menu after 6 long years and that’s not all. This time they have emphasized on vegetarian preparations as their non-vegetarian preparations are already a class apart.

So, moving on to what we tried and indirectly torturing ourselves (It happens when you can’t eat the mind blowing food you are writing about!):

From the starters: We tried the mini veg and mini non veg kebab platters, Tandoori Guchhi and a Monster Lobster.

Palak patta chat @The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Palak Patta Chat

Karare Khumb @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Karare Khumb

non veg kebab platter
Non-veg kebab platter

Bhatti da lobster @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Bhatti Da Lobster

The mini veg platter consists of Corn, Aloo, Paneer & Hara Bhara Kebab whereas the non-veg platter consists of a Chicken Zafrani Tikka , Lamb Chops, Lahsuni Prawns & Mutton Seekh Kebabs.

We were served a refreshing traditional Shikanjvi before the starters.

So, the scales are balanced this time! Both the platter contents are worth retrying. From the veg side: The Hare Pyaz ka Bharwan Paneer Tikka was heavenly. It was very large in size but equally cooked throughout and the taste: Try it to believe it! The Potato/Aloo was also a stuffed preparation but the amazing part was that the entire thing wouldn’t break apart if sliced! This had a tangy taste and the freshness of coriander added to the experience.

The other two were equally good. The corn preparation was crispy and had a good mouth feel. The outer covering had spinach in it and the taste was very well balanced. The Hara Bhara Kebab was a little too dry for our palate. Taste and presentation wise it was at par with the others.

For the non-veg platter: close your eyes and let it take you to paradise!

The Chicken kebab was a powerhouse of saffron and garlic and coupled with the tender meat it was mind blowing. The Lamb Chop was even better! The cut of the meat was super and it can always be had without using hands. The smokiness & the spicy touch made it more irresistible.

The Prawns were humungous in size and had the characteristic flavours. They were fresh & sweet but the bigger the prawns, the flesh tends to get slightly chewy. The Mutton Seekh was delightful. The minced meat & the spices were perfectly balanced and it was not dry at all.

Tandoori Guchhi @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Makhmali Tandoori Guchhi

non veg kebab platter @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
non veg kebab platter part 2

veg kebab platter @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
veg kebab platter

The Tandoori Guchhi is a rare item and unbelievably tasty. This was char grilled and had a stuffing of malai. For those who are not aware: This variety of mushroom is on super high demand on a global level and is ultra-expensive! You pay the price and get ultimate satisfaction on your plate.

The Lobster was huge, fresh & sweet. The preparation was spicy and the meat was perfectly done.

These are the majority. We were also served a couple of Chaats: Palak Patta Chaat & Karare Khumb (mushrooms). Both were well balanced and appetizing.

These are the highlights. There were other preparations which were decent but did not make it to the above list.

From the mains, we won’t elaborate and simply mention the must tries:

Guchhi Pulao, Veg Biryani, Rogani Nalli, Khumb Kali Mirch Hara Pyaz & Paneer Launglatta
The rice in the pulao retained the flavours of the Guchhi and the rest you can imagine.
The lamb shanks were perfectly done. The consistency of the gravy was perfect and the preparation was not too spicy & mildly sweet. It tasted magnificent.

The Khumb or mushroom preparation was spicy & had a crunch to it thanks to the onions.
The Paneer preparation was very different. It was stuffed with spinach & cheese and it ensured delight in every bite. The gravy was lip smacking.

Rogan nalli @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Rogan Nalli

Paneer Launglatta

The other accompaniments were Indian breads like Naan, Kulcha etc.

Lastly, the desserts:

Cham Cham, Rajbhog, Mango Kulfi & Jumbo Gulab Jamuns.
All of them contributed to the sweet ending to our excellent meal! The Cham Cham was soft & spongy with the right amount of sweetness. The Rajbhog had the same attributes apart from being in the sugar syrup.

The Gulab Jamuns had stuffed Pista in them and they were delectable. The Mango Kulfi gave us a brain freeze. It was creamy, had chunks of mango and was lip smacking.

If you love a sweet ending, try all 4 of them and you won’t regret it!

Gulab Jamun @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Gulab Jamun

Malai Cham Cham @ The New Menu @ Paranda | Vivanta By Taj - Yeshwantpur | Bangalore
Malai Cham Cham

That’s all from our side. Paranda changed their menu after many years and they did it with a bang.

Undoubtedly one of the best new menus we have experienced.

No time limits on this one and we highly recommend a visit. They have special veg & non veg set menus @1399 ++ & 1499++ respectively.

Do let us know about your experience if you visit.

We’ll be back with more soon!

Till then—keep reading our posts and bon apetit!

Cuisines Of The Coast @ Nook | Aloft Cessna Business Park | Bangalore

Cuisines Of The Coast @ Nook | Aloft Cessna Business Park | Bangalore
Crab & Chicken preparation served with Kerala Paratha

Honestly speaking: we have been to so many food festivals that we have actually lost count! This time, we bring to you news about another special & unique festival which is running at Nook, Aloft Hotel, Cessna Business Park, Bangalore.

The Cuisines of the Coast festival highlights the food available in the coastal regions of India: mostly Kerala & Goa.

We’ll make this one short & sweet so you know what to target if you visit!

With their infrastructure, they could have made this festival larger than life but it did not quite live up to our expectations.

A few highlights of the festival: Tender coconut water, Chicken Cafreal, any crab preparation you can get your hands on, Kerala Paratha, Chicken Kola Urundai, Sea Food Bar & the two insane prawn preparations we tried!

Apart from this there is a regular buffet with the normal items which are irresistible. The prawns were marvellous, especially the Prawns & Mango salad preparation. The dish had thin slices of mango, with big poached prawns & micro greens. It tasted heavenly and the prawns were mildly sweet even after perfect poaching.

Cuisines Of The Coast @ Nook | Aloft Cessna Business Park | Bangalore

We tried the Nandu Varutharachadu which was the crab preparation. It was spicy with loads of masala and tasted exceptional. The problem was with the meat which was non-existent.

The tender coconut water is a heat buster and it is always a good idea to take a sip before entering the buffet battlefield. The Chicken Cafreal met expectations and it was exactly the way it should be. The longing smell of coconut milk always feels good!

The Sea Food Bar was a bit disappointing. The prawns, squids, octopus & clams were simply boiled and served with sauces. It would have been much better if they were stir fried at least.

The Kaalan Milagu Piratti, a spicy Mushroom preparation with pepper had a tangy taste & had loads of onions. The Mushrooms were big in size and the overall preparation was pretty spicy. A similar preparation with prawns was served which tasted even better!

That’s about it from the festival point of view. About their regular buffet spread: Don’t forget to try out their fish preparations, especially in the starters section. Also, their Chinese starters are top notch but their Creamy Alfredo Pasta is just irresistible!

Cuisines Of The Coast @ Nook | Aloft Cessna Business Park | Bangalore
Prawn Salad

Dessert Section

About the desserts: Have a look at their Rasgulla bar. Their pastries are worth a try but the Puli Pitha was the star dessert of the festival. It is a Bengali classic prepared with milk & wanton like things in it which are stuffed with coconut, kheer etc. It was the real deal.
This festival is on till the 26th of this month.

So, if you have seafood & spicy coastal cuisine in mind: you know what to do!
We have given our recommendations so, do let us know about your experience if you decide to crash.

While you're at it, do check out their refreshing mocktails & cocktails. This festival does not have any designated drink other than the tender coconut water.

We’ll be back soon with another food festival.

Till then—live to eat & bon apetit ;)

The Hyderabadi Food Festival @ M Café | Marriott Whitefield | Bangalore

The Hyderabadi Food Festival @ M Café | Marriott Whitefield | Bangalore

Anyone in the mood for some Hyderabadi Cuisine?

Well, the land of the NIzams have a lot in store when it comes to food and not everything is super spicy!

In this post we’ll talk about the Hyderabadi Food Festival, which is on at M Café, Marriott Whitefield Bangalore. This time they’ve mixed things up a bit and the outcome was rather pleasant.

So, moving forward:

For this festival, the setup is just outside the M Café entry so you can sniff up the aroma well in advance.

The Hyderabadi Food Festival @ M Café | Marriott Whitefield | Bangalore

We tried a whole lot of items from the special festival menu and the regular buffet and almost all of them deserve praise!

From the festival menu, the must tries are:

Starters: The Paneer & Lamb starters along with the Ulte Tawe ke Paratha

Their Haleem had a smooth consistency and was super heavy on the stomach! The taste was unparalleled and this was the culprit behind us getting full. It has shredded meat all over, with caramelized onions & a shallow fried egg on top. It was literally mouthwatering.

The Paneer starter was well done and soft. The Paratha along with the lamb starter tasted heavenly. The lamb was slight spicy and tasted similar to a mutton chaap but was boneless.

From the mains: The Lamb preparation called the Dakha Gosht and the Paneer Pista Korma deserve a try! The fact is, one you try these you might not be able to stop!
The former is cooked with lentils & is spicy and heavy but super delicious. The latter is a rich paneer preparation which is green in colour and the creamy consistency felt great with the soft cubes of paneer.

Biryanis @ The Hyderabadi Food Festival @ M Café | Marriott Whitefield | Bangalore
Biryanis: Chicken, Mutton & Veg

Vegetarian Main Course Preparations

Haleem & Fish Tikka @ The Hyderabadi Food Festival @ M Café | Marriott Whitefield | Bangalore
Haleem & Fish Tikka

The Biriyanis tasted different and were pretty decent. They were prepared in a different style and were slightly spicy.

Now it’s time for dessert.

Everything is worth a try but the special ones were: The paper type dessert which was fun to have. Its name is very complicated though. The Cham Cham was spongy and tasted good. A little less sweet and it would have been much better.

Desserts@The Hyderabadi Food Festival @ M Café | Marriott Whitefield | Bangalore
Desserts Counter

Lastly, the beetroot halwa was amazing. The colour, crunch added by the almonds and the taste was top notch. Moreover, it had the right amount of sweetness as well.
There are many things to explore in this festival and we have merely given a glimpse of what we feel is worth a shot.

That’s all from our side!

The festival is on till the 25th of this month.

Do let us know about your experience if you visit.

Till then—rock on & bon apetit!

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