Monday, 25 March 2013

Pasta Street - Cunningham Road, Bangalore


We have driven past this restaurant several times. Opposite to this place was Casa Picola restaurant (basement); we loving remember it. Now that Casa is closed, Pasta Street is a welcoming option. They serve low calorie dishes too. How cool is that! Well, they don't serve alcohol; no wine to wash down the cheese. :-)

On one evening, we decided to dine at Pasta Street. Parked our vehicle on the Cunnigham road parking lot, and walked up to the restaurant. The menu board on the pavement offered to tempt people. The restaurant is cozy with indoor and outdoor seating. Flaunts the different varieties of pasta; zoo pasta is fun to see and eat especially for kids.

The staff is courteous, and help you select a dish to suit your taste. I think we tried their meal, which has a soup, a salad, and a pasta served with garlic bread. We loved the salad with vegetables and rocket leaves; the salad dressing was spot-on. The soup was hot and spicy. Opted for Red sauce, and shells and penne pasta.

Our rating: 3.5


If you stopped by at Pasta Street, do share your review.

Regards,
Asha

Sunday, 24 March 2013

Peg & Pig's Kitchen - Tapioca Fryums

Been a while since I wrote about the experiments at our little kitchen. Well, we visited a few restaurants, but haven't had the time to compile reviews of the restaurants. However, our terrace garden blog is up-to-date; thanks to summer, we have a lot of flowers blooming!

Remembered how my brother and I would help my mom when she made fryums at home. Yesterday I made tapioca fryums; in the regional language, known as Sabbakki Sandige. With so much sunlight falling on the terrace, I decided to make the best out of summer. The previous night I soaked half a kilogram of tapioca in water (in a large pan). In the morning, cooked the soaked tapioca (in the water that was used for soaking); added more water and sufficient salt. In a mixer, ground green chillies, and mixed it to the tapioca mixture. Kept stirring the mixture so that it doesn't stick to the bottom of the pan and burn.


After the mix was ready, put a spoonful in rows and columns on clean plastic sheets, and kept them to dry in direct sunlight. Yes, I had to guard the raw fryums against birds and squirrels. At the end of the day, peeled the semi-dried fryums and turned them around. This morning kept the semi-dried fryums for drying. By evening, the fryums were ready to be fried. They fried well and tasted great!


Regards,
Asha