Bangalore Takes My Taste Buds for a Ravishing Spin

Bangalore, with its thick and dense trees forming beautiful boulevards across the city and consistently wonderful weather, despite its now infamous road traffic, has become a hub for the Indian youth. And so I too, decided it was high time I paid a visit and found out what the fuss is all about! I had many friends who like many other youngsters, had flocked to Bangalore. So with a couch to crash on, and a flight ticket in hand, I began my Bangalore adventure.

What I didn’t realise was that apart from exploring the city itself, my taste buds were in for an exploration of their very own. From “I’ll take you to The Only Place, you’re going to love the steak there!” to “Oh my god, Millers Forty Six has the best burgers ever!” and “For dinner we’ll go to such-and-such place, and lunch tomorrow will be at so-and-so place,” I was being shuttled between the best of the best restaurants at Bangalore.

I fell in love with the fish in tomato sauce at Koshy’s. And believe you me I also ate fish biryani there! Fish biryani, who would have thought? Whether you’re looking for Tenderloin Steak or smoked chicken in bangalore, the city’s got it all. And moreover, I was still left with money in my pocket, after eating out every single day!

Amidst the metropolitan buzz of the city, you will find a majestic, old structure that houses the famous Hard Rock Café. The ambience at Hard Rock, with the friendly and jovial staff, classic rock music, and a menu that will make you salivate like a dog, is nothing short of brilliance. You will find some of the best Tenderloin Steak and smoked chicken in Bangalore here.

Since my return, I’ve been left impatiently waiting for the day I can go back to Bangalore and take my taste buds for a spin yet again!

Cooking the perfect Tenderloin Steak

There is no reason why Tenderloin steak should intimidate you, unless there is some life-threatening competition that you need to win at any cost.

Filet mignon or tenderloin steak can be fun to fiddle with. Having said that, there are a multitude of ways in which it can be done- all crisply and nicely. The idea of the best tenderloin steak sure is riveting-it being embellished with aromatic hints of rosemary and nuttiness of brown butter. Deck it up with ideas and innovations, and voila! You’ll simply love yourself for having cooked it in the first place! Sure you will.

Tenderloin steak is, well, tender. It’s lean, and so has very little fat. However, with less and less of fat, the juiciness and flavour is somehow compromised on. The more you cook it up, the closer you get to eliminating the fat, and the drier you end up making it.

Ideally, the tenderloin steak should be cooked at high temperature to get a crunchier and tastier outside. Take the filet out of the oven 30 minutes before you want to cook it and season it with salt and pepper. Let the filet cool down to the room temperature which will help to ensure that cook it to the right doneness. Sear the filets for over 3-4 minutes and let depending upon the thickness. Don’t meddle with it; just let it cook on its own accord, says a chef at a famous restaurant in Vasant Kunj and Smoke House Deli.

For taste, and to add some lubrication, smear the filets with melted herb butter. You can tell the doneness by idea, and by judgement. Because you have cooked a few fillets, you will know how much more you need to cook it up to bring out the real taste of it. It’s always advisable not to cut into the filet to tell the doneness. It will end up horribly drying up the meat for the loss of juice and make it taste dry and tasteless.

Spicing up the lamb burgers in Pitas

A lamb burger recipe sounds pretty fine, not dramatically easy, but neither particularly difficult too. Something a person who has a fetish for non-vegan culinary stuff wouldn’t mind trying once in a while.

The recipe I came across on a television show was a different one though. Till now I was living under an assumption that burger is just served in a pita. But the show broke the confines of my assumptions- the burger is cooked in a pita!

Well that was something never even heard of before, let alone tried. But then, an ardent non-vegan, I had to try that version of lamb burger. I had no reason for doing so, I just had to.

So I hopped into the apron, all geared up to take the challenge. It wasn’t one of the most daunting, time-consuming recipes ever neither was the effort way too draining. The burger baby just demands attention- plenty of it too—to grill it to the right temperature and level in order to bring out the delectable flavour. It’s not difficult though—the pitas need to be just filled and sealed properly. You just need to shift and turn the pitas around in order to prevent them from getting charred. Sprinkle the lamb with coriander and cumin, cinnamon, salt and pepper and cover and chill for at least one hour. 

Prepare the pitas and open one pita one at a time by cutting along the seam, halfway around the perimeter. Spoon-fill into the pitas and spread the veggies till the edges. Grill the pitas until the insides are thoroughly cooked and the bread is crisp.

And believe me, it works. Like wonders.

Cooking burgers in pitas is a delightfully wonderful stuff. The lamb is flavourful and the coriander and cinnamon adds delectability to it. The genius idea can as well be applied to tenderloin steak as well.