Скачать с ютуб Non Vegetarian FEAST At RANGANNA MILITARY HOTEL|Famous Mutton Pulao, Kheema Gojju, Mudde |Bangalore в хорошем качестве

Non Vegetarian FEAST At RANGANNA MILITARY HOTEL|Famous Mutton Pulao, Kheema Gojju, Mudde |Bangalore

#MilitaryHotel #RestaurantsInBangalore #GourmetOnTheRoad Drop in at Ranganna Military Hotel for breakfast, lunch or dinner to chow down on rustic meaty dishes full of flavour. Established way back in 1964, this eatery swears by its food and so do its patrons. Presently run by a husband-wife duo and their sons, the USP of the restaurant lies in the functioning of its kitchen. In this episode of Gourmet On The Road, Food Lovers Editor, Kripal Amanna visits the 60-year-old establishment to explore its kitchen with third generation Co-owner, Sendil Kumar. He discovers that the prep here begins as early as 7am, and every dish is prepared using secret recipes and local ingredients! He also relishes a meaty spread for lunch, tasting from a hearty mutton leg broth, to steaming hot mutton pulao, kheema gojju, ragi mudde and more! GOURMET ON THE ROAD RATING Bannur Mutton chops Mutton has a decent amount of bite. Most of the fat from the meat has rendered into the gravy enhancing the meaty flavours of this dish. Rs 150 9/10 Bangude fry Love the masala coating on this deep fried mackerel! The crunch, spice from the batter and prominent fish flavours make this a tasty fish fry! Rs 150 8/10 Mutton head a strong, deep flavoured dish, definitely for a hardcore carnivore to savour! Not my cup of tea though. Rs 125 7/10 Chicken leg masala spicy leg of chicken cooked with the skin on. The gravy is robust and rich and the meat is cooked right down to the bone yet juicy! Rs 80 9/10 Raagi mudde and saaru Wholesome, filling mudde served with a spicy saaru or meat gravy. Rs 36 7/10 Goat leg soup A hearty broth that can make a sick man walk! Mellow in flavours, one can taste the intense flavours of the bones that’s extracted into the broth. Rs 150 8/10 mutton pulao An aromatic pulao, where the meat is cooked with the short grain jeeraga samba rice. The rice is intense in its meaty flavour and studded with flecks of coriander and chilli. Rs 190 9/10 Mutton Kheema Gojju Coarse mince, with flecks of fat, fresh peas and coriander. the kheema is coarsely ground, soaking up the masala. the peas pop in the mouth and the fat adds a burst of savouriness. 10/10 Rs 130 Kheema unde Very different from the gojju, the meat here is more finely ground and comes together as a ball or unde. The springy texture gives this meatball a chewy bite. The gravy, is lighter, with flavours of coriander. Rs 190 7/10 ADDRESS - Ranganna Military Hotel, New 61, 1st floor, opp to Indian oil petroleum, Krishna Rajendra Road, 7th Block, Jayanagar, Bangalore 560 070; tel +91 80 4302 7346 LOCATION TAG - https://goo.gl/maps/DLEdQ8Y4fKB6zYzq7 SUPPORT FOOD LOVERS   / foodloverstv   Our vision at Food Lovers is to be India’s finest, foremost and most importantly, trusted content platform in the field of food, wine & spirits and dining. Advertising is clearly demarcated and kept distinct from editorial. We do our best not to blur the lines between the two. We guard the independent voice of our editorial features fiercely. Because ultimately, our loyalty lies to our viewers, as guided by our credo: Truth in food, wine and dining. We have chosen not to put up a paywall as we want our rich content to remain accessible to all. Independent food journalism – free for those who can’t afford it, supported by those who can. We hope you will support this endeavour by visiting our Patreon page.   / foodloverstv   More Ways to Follow Us: Facebook:   / foodloversmag   Instagram:   / foodloversindia   Twitter: https://twitter.co You can also make a one time, direct contribution to our bank account (details as below) Our bank details are as below: A/c name: Hospitality Initiatives India Pvt. Ltd. A/c No: 0056444807 IFSC code: CITI0000004 Bank: Citibank N A Branch: M G Road, Bangalore, Karnataka, India Please email the transfer details to [email protected] once you have made a contribution.