I spent New Year’s Eve 2011 at the Leela Palace Kempinski hotel in Bangalore. It was a magnificent palace converted into a 5-star hotel, rated as one of the best in India. The architecture and gardens of the property are worth considering a tourist destination itself!
Even their restaurant is rated the best in town. The hotel advertised a special party to celebrate the occassion. At a steep entry fee of $100/ person, you would get access to an open bar, a mile long multi-cuisine buffet, entertainment and dance floor. Since I could not afford to stay there, I decided to splurge for New Year’s Eve at least. The place was adorned in a carnival theme, with colorful drapes and masks of every origin. There were two rooms with buffet tables that would put a King’s banquet to shame. Needless to say, it was worth every penny!
Here is a recipe from the web site that I tasted in the buffet. I love lobster and am always looking for ways to incorporate it into ethnic cuisines. Hope you like it too!
Lobster Malai – Serves 4
|Large Fresh Lobster||:||04 No (600-800 Gm. Each)|
|Fresh Onion Paste||:||250 Gm.|
|Ginger Julienne||:||20 Gm.|
|Green Chilli Finely Chopped||:||15 Gm.|
|Fresh Coriander Chopped||:||15 Gm.|
|Fresh Coconut Milk (Ist Extract)||:||200 Ml.|
|Fresh Coconut Milk (2nd Extract)||:||250 Ml.|
|Bay Leaf||:||02 No|
|Cinnamon Powder||:||02 Gm.|
|Spice Clove Powder||:||02 Gm.|
|Coconut Oil||:||110 Ml.|
|Turmeric Powder||:||a pinch|
|Cumin Power||:||08 Gm.|
- Blanch the whole lobster in hot salted water. Take out the meat from the tail and cut length wise slices.
- Heat oil in a kadai, put chopped green chilli and ginger julienne. Fry for sometime. Add fresh chopped coriander and fry well.
- Add ginger, cumin powder and sauté well.
- Add onion paste and sauté till the raw smell goes out.
- Now add second extract of coconut milk and bring to a boil.
- Put salt and turmeric powder and reduce the sauce to half.
- Add cinnamon, clove powder and bay leaf.
- Add first remove of coconut milk and lobster meat slices and simmer for sometime.
- Garnish with ginger juliennes and fresh coriander sprig., serve hot with Malabar Parottas or Appam
I appeared in the local newspaper the next day for being at the Faces and Masks party. You can see my picture on the DNA India web site.