Glens Bakehouse – A New Eatery


Glens Bakehouse is on 100 feet road, Indranagar next to Toit. We were passing by and decided to go in. Really quaint interiors with red brick walls, interesting decor and mellow lighting making up this newly opened eatery. They have the usual cakes, pastries, different types of breads etc. But their menu also includes wood fired pizzas, pastas, burgers and some continental dishes – so its also a good dining option as well. We stopped by in early evening so we just had a Cappuccino and a slice of Red Velvet cake. Both were pretty good.

Definitely a nice place to try out if you’re in the neighborhood.


Familiar Yet Refreshingly Different!

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“Of all the gin joints in all the towns in all the world, she walks into mine. “Humphrey Bogart, Casablanca

Like that only in Whitefield just launched a new cocktail menu and we previewed some of these newest brews. Innovative food, quirky décor and often-irreverent take on the concept of traditional cuisine are hallmarks of this Asian bar and restaurant.  Chef Manu Chandra shared with us that ‘Whiskey and carefully selected Vodkas are as much a part of the new cocktail culture as are rums that are caramelized; along with fresh and unusual fruits, herbs and other inspirations from the kitchen. And the new cocktail menu at LikeThatOnly is a culmination of all this and more.’ So we embarked on a ‘flight of cocktails’ at LTO, landing in some pretty unusual territory like the Grape and Goat Cheese Martini or the sassy Bathtub Special!

I thoroughly enjoyed the mildly sweet Misty Morning which was Vodka shaken with rose petals, and fresh lychees. Another vodka based favourite was the LTO Tom Yum, a drink inspired by a dish of the same name. With a bevy of secret ingredients the Tom Yum was spicy, tangy and delicious all at once.

The LTO House Passion literally from the garden to the glass had fresh passion fruit pureed, watermelon and vodka. And after stirring up the senses this way we headed to a calmer place with the Basil Bliss  – a barcadi based drink.  Even a classic  like the gin and tonic was given a refreshing makeover with ingredients like  orange rind and cucumber.

If you’re wondering how we were still upright after all this its because of the bar snacks we’d been dipping every now and then and of course sipping on freshly squeezed oops! water.  Some of my favourite snacks  were the Brie tempura with plum sauce, Pork Belly on skewers, and the Spicy lambao. Have to make a special mention here of the pork belly which was absolutely scrumptious and went really well with the LTO Tom Yum. Apparently they do have some ingredients in common.

A whole lot of freshness, flavour and thought goes into each and every one of the cocktails. It’s definitely not about throwing back a quick drink but about savouring it fully and enjoying a rare, pleasurable moment at Like That Only.

A Refreshing Twist on Traditional Recipes – Masala Klub

The Citibank Restaurant Week(CRW) is back again. For those who are new to this – CRW is a Pan India culinary event showcasing some of the finest restaurants in Bangalore, Mumbai and Delhi.  Comprising of star chefs, high end restaurants and unique cuisines this is an amazing opportunity to dine in some of India’s finest restaurants at a fraction of the usual cost.

The restaurants in Bangalore participating in the CRW include well knowns like Olive Beach, Bene at the Sheraton, Masala Klub at Westend, Jolly Nabobs at the ITC Windsor. For a full list of restaurants in Bangalore click here.

We visited Masala Klub at the Taj Westend for a sneak preview of the RW menu. Masala Klub serves Indian fare with a refreshing twist on traditional recipes. The RW menu consists of a 3 course meal – starters, main course and dessert. Sometimes its great to have a set menu you get to taste several items on the menu and don’t have to bother with choosing what to order.

We started with a tangy Tomato shorba –simmered with basil and Indian spice, which was really excellent. Appetizers were a combination of a tandoori prawn, an aromatic barrah kebab(lamb chops) and a crispy vegetable kebab. The prawn was fresh and juicy and the lamb was succulent. After this a Tamarind Sorbet to clear the palate. Apparently they get their tamarinds from a  tree on the premises and hence the enhanced flavor!

The main course was served in a ‘thali’ – Murg khatta pyaz (chicken), Lasooni palak (spinach) and Allepey fish curry, home-style phulkas and steamed rice. I completely fell in love with the aromatic Allepey fish curry flavoured with raw mango and coconut. Just heavenly with steamed rice! The lasooni palak with roasted garlic was also really tasty.

Dessert was a mouth meltingly delicious – Malai kulfi with hot jamoon. And mint leaves dipped in white chocolate to finish. A fine end to a very fine meal.

Event Dates – Monday 23rd September – Wednesday 2nd October

For online bookings and all further details please visit

Bangalore Restaurants – Citibank Restaurant Week


  1. Alto Vino,  Marriott Hotel Whitefield, 8th Road, EPIP Area
  2. Azure, Vivanta by Taj – Yeshwantpur, Tumkur Road
  3. Baluchi, The Lalit Ashok Bangalore, Kumara Krupa High Ground
  4. Bene, Sheraton Bangalore Hotel at Brigade Gateway, Malleswaram-Rajajinagar
  5. Benjarong, Ulsoor Road
  6. Blue Ginger, The Taj West End, Race Course Road
  7. Blue Terrain, Novotel Bengaluru Techpark, Marathahalli – Sarjapur Outer Ring Road
  8. Caperberry, Dickenson Road
  9. Dakshin, ITC Windsor, Windsor Square, Golf Course Road
  10. Dum Pukht Jolly Nabobs, ITC Windsor, Windsor Square, Golf Course Road
  11. Ente Keralam, Ulsoor Road
  12. Graze, Vivanta by Taj – M. G. Road, Mahatma Gandhi Road
  13. Likethatonly, Hagadur Road, Whitefield
  14. Masala Klub, The Taj West End, Race Course Road
  15. Mezzaluna, Movenpick Hotel & Resorts, HMT Road
  16. Olive Beach, Wood Street
  17. Paranda, Vivanta by Taj – Yeshwantpur, Tumkur Road
  18. Republic of Noodles, Lemon Tree Premier, Ulsoor Road
  19. Shiro, UB City, Vittal Mallaya Road
  20. Szechwan Court, The Oberoi Bangalore, Mahatma Gandhi Road
  21. Teppan, Ulsoor Road
  22. Terracotta, Vivanta by Taj – Whitefield, IITB, Whitefield

Ramadaan delights around the world

Ramadaan Delights

Ramadaan Delights

Chabbakla – a dessert made of fried dough flavoured with orange blossom water and coated with sesame seeds and honey (Morocco)

Shawarma – Meat which be beef, chicken, or lamb, that is roasted slowly on a spit and wrapped in pita bread, traditionally served with lettuce, tomato, and garlic sauce (Turkey, Lebanon)

Paomo  – a bread and mutton soup (China)

Ramazan Kebabl – a dish made with lamb,onions, yogurt and pita bread (Turkey)

Sherbet – the worlds first soft drink, developed in the Ottoman Empire. Made from fruit juices, extracts of flowers, or herbs and combines with water and sugar. (Turkey)

Lavash – a soft, thin cracker-bread (Armenia, Azerbaijan)

Fattoush  – a salad made of vegetables and pita bread (Lebanon and Arab countries)

Tabbouleh – a salad made with fresh tomatoes, parsley garlic and bulgur wheat (Middle East)

Khyar Bi Laban – Cucumber and Yoghurt Salad (Middle East)

Chorba – Lamb stew with tomatoes and chickpea (Morocco)

Fasulla – a stew with green beans and meat ( North Africa and Middle east)

Bamla – a stew made with meat and okra (North africa and Middle East)

Mujadarra – a dish made of rice and lentils (Middle East)

Konafah – a pastry made with phyllo dough abd cheese (Middle East)

Qatayef – a type of Arabic pancake filled with sweet cheese and nuts (Saudi Arabia, Palestine)

Ful medammes – fava beans cooked with garlic and spread on bread (North Africa)

Wholewheat Cinnamon Vanilla Doughnuts – a great tea time snack

Freshly Baked  - Cinnamon Doughnuts

Freshly Baked – Cinnamon Doughnuts

Cinnamon Vanilla Doughnuts

Cinnamon Vanilla Doughnuts

Heres a quick ‘n’ easy recipe for some scrumptious  Cinnamon Vanilla Doughnuts! Since we use wholewheat flour and bake them (instead of deep frying) it really is a low cal, healthy variant, yet just as  delicious with the cinnamon and vanilla  adding enough zest and flavour.

Blog owner  ( Sharon D’souza shared this recipe saying that, ‘these baked doughnuts  tasted alot like really delicious Doughcakes

Preparation time around 30 mins and serves 6 . You will need  –

2/3 cup whole wheat flour and 1/3 cup maid
1/2 cup granulated sugar
1 teaspoon baking powder
a pinch of baking soda, pinch of salt and nutmeg
1 teaspoon cinnamon
1  egg, 1/3 cup  yogurt, 3 tablespoons milk
2 tablespoons vegetable oil
2 teaspoons vanilla essence

And for the Cinnamon Sugar:

To 1/3 cup powdered sugar add one and a half spoons of cinnamon powder. Melt three large spoons of butter and set aside (you can do this just before you remove the doughnuts from the oven).

Method – 

Preheat the  oven to about 350 degrees. Spray a doughnut pan with cooking spray.

In a large bowl, combine the dry ingredients. Set this bowl aside.

In a medium bowl, whisk together the remaining ingredients (egg, yoghurt, milk, oil, and vanilla essence). Add this mixture to the bowl with the dry ingredients and stir, just until combined.

Now pour the batter into the pan which you have already prepared. Bake for about 15 minutes or  maybe just a little longer. Try the toothpick test. Insert one into the doughnut and if it comes out clean its done. Let the doughnuts sit for a minute and then remove from the pan.

Allow the doughnuts to cool. Dunk the doughnuts into the melted butter first and then the sugar mixture (do this when the doughnuts are still warm). Last but not least relax and enjoy your freshly baked wholewheat doughnuts with friends and family!

Credits :

Images – Sharon Colaco D’souza

Recipe from –