A royal treat with little meat

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BangaloreMirror

| FRIDAY, DECEMBER 2, 2011

20

Manu Prasad bmfeedback@indiatimes.com

DURGESH KUMAR Y

angalore got its first taste of Rampur in 2005 in Koramangala. It took its own time in reaching Indiranagar, arriving there only a couple of months back via a circuitous route that involved a stop at Marathahalli. Rampur, as per the restaurants own description, is a princely state in the upper regions of Uttar Pradesh, which has been influenced by Afghan Rohillas, Mughals, Rajputs as well as the British, in addition to its homegrown Nawabs. But Bollywood is probably a bigger influencer since Jaya Prada has been beating the royalty in elections regularly. Apparently, the food still owes much of its allegiance to its Nawabi heritage rich, and cooked in ghee. That and the fact that it had a bias towards non-vegetarian delicacies were key factors in prompting a visit. With a gigantic hookah, swords and a shield, fez worn by the staff, and comfortable seating, some of the place character is indeed reflected in the restaurant itself.

#4031, 1st Floor (above Bombay Store), 100 Ft Road, Indiranagar, HAL 2nd Stage, Bangalore 560038 Ph: 080 42156000

A Taste of Rampur

Food Owner(s) Chef Alcohol Wine List Price range

Parking Wheelchair access Service

North Indian Manjunath Gopal, Manikanthan Nair Deerpal Yes Quite exhaustive, and includes wines, champagnes and mocktails too ` 1,200 for two. Lunch and dinner buffets available on weekdays and weekends. Valet parking available. No

Entree: The veg dominance contin-

Appetisers: When life throws you a

From top: Galowti kabab; Paneer Lababdar; Kesar Gulab Jamun

lemon, it might not be a bad idea to add some chaat masala, and thats what makes a Nimbu Pani Rampuri, which wouldve been quite good if not for the dominant masala flavour. The Mix Vegetable Shorba was thick, creamy and a decent start to the meal. It was definitely a few notches higher than the Murgh Badami Shorba, a thin soup which the Badam didnt deem worthy enough for an extended presence. The best of the starters was the Bhune Hue Subzi ke Sheek Kabab, mildly spicy and coarse, in terms of texture. The fish didnt seem to have bought into the concept of Mahi Sarson ka Tikka. Not only was it unevenly cooked, it also suffered from a dominance of mustard and an absence of any other flavour. The Galowti (sic) Kabab was much better fare and though it wasnt at melt in the mouth levels, it did get pretty close. dietician, Columbia Asia Referral Hospital, says, Moderation is the key. This is irrespective of whether you are eating out or at home. Think smaller portions. When at a restaurant with friends or on official business, choose a starter instead of an entre, split a dish with a friend, and dont order supersized anything. Visual cues can help with portion sizes your serving of meat, fish, or chicken should be the size of a deck of cards. A teaspoon of oil or salad dressing is about the size of a matchbook and your slice of bread should be the size of a CD case.

ued in the main course too, with the Rampuri Dal Tadki Wali mixed dal, smooth and mildly spicy becoming the favourite. The Paneer Lababdar came a close second with its thick consistency and creamy flavour. The Gosht Kundan Kaliya did sound like a Bollywood movie remix, but proved a fairly good dish with tender meat and a mildly spicy gravy with a dash of turmeric. We werent that fortunate with the Murgh Makkan Rampuri which had a tasty gravy but was spoiled by the chicken itself - hard and bland. There was unfortunately nothing khaas about the Rampuri Kaas Paratha, and the Taftan, in addition to being slightly burnt, lacked the saffron-cardamom flavours that make it special. The Ulta Tawa ka Paratha was relatively the best of the breads, though it did skimp on the ghee. The Murg Dum Biriyani also did not live up to ex-

pectations, and though the chicken was good, and the portion size large, the overly sticky and flavourless rice let it down. It needs to be mentioned that none of the dishes were really heavy, but considering the Rampure desi ghee proposition that the restaurant claims, thats not really a good thing. dessert unavailability that seems to be following me around refused to let go here too, though its presence was limited to the Kesar Rasmalai and the Shahi Tukda. The soft Kesar Gulab Jamoon was the best of the lot though the Kesar itself couldnt attend. The Matka Kulfi wasnt so bad either though it couldve been sweeter. The Phirni was quite insipid, and the Rampur ka Sewian was completely ignored, after the first tasting.

Afters: The sceptre of

Friendly, but need a few lessons in promptness. Sound level Moderate. Ambience Comfortable. Doesnt give a crowded feel even at full capacity. Hours Daily 12 pm3 pm, 7 pm11 pm Home delivery Yes, and a 10 per cent discount too. Reservations Better to reserve, since the place was packed by 8 pm.

BM VERDICT

10

bias for non veg-dishes falls flat on its face with the veg dishes clearly upstaging them. There seems to be a focus on the buffet, which could explain the service staff trying to nudge us towards it, as well as the average delivery of the a la carte offering.

In all: The restaurants self-proclaimed

sexologist and director, Institute of Sexual Medicine, says, A man need not worry about the size or length of his penis, the duration of intercourse, the hardness of erection or time of ejaculation. Making love is an art and is about giving your woman emotional and physical satisfaction. Most men forget about personal hygiene and cleanliness before getting into bed. For women, this can be a major put off. Take the trouble to look and smell good. Good sex does not start in the bedroom. Make your woman feel special through the day give her those naughty looks, steal a private moment amidst the chaos of the day. Communication is the most important aspect of a relationship. Speak your mind, your expectations. Praise where it should be given.

Bangalore Mirror reviews anonymously and pays for meals

CONTINUED FROM PAGE 19

Never try to blow on the charcoals to hasten up the cooking process, its just a way to get the ashes all over the food and potentially singe your hair. Lots of fire doesnt mean flavour; actually it burns the food and makes it taste quite nasty. Try marinated vegetables on a skewer, on the grilling tray or wrapped in foil. Grilled fruit also makes a sweet, healthy dessert. If using smaller cuts of vegetables, a grilling basket works perfectly otherwise the vegetables will keep falling through the grates.

The skin is the largest sex organ.

The sense of touch is the most important component of sexual arousal. Touch is the most important aspect of expressing your love. Learn pleasuring exercises that involved touch and massage. Have a bath together. All of this works at ensuring good sex when you are ready for it. Good foreplay is essential. Make the effort to know your partner well and focus on what gives her pleasure. Gaining knowledge on pleasuring exercises and sensate focus exercises will go a long way. Do not forget about after play to help a woman reach orgasm, if she hasnt got one before or along with you. For many women, an orgasm may or may not be important. She accords more importance to love, affection and time spent with you.

slowly, helping you feel full longer and keeping blood sugar and insulin levels stable. Stay away from refined foods such as breads, pastas, and breakfast cereals that are not whole grain. Work in an exercise regimen that best suits your body type.

EATING RIGHT AND STAYING FIT

MAKE THESE HABITS A RITUAL

Knowing how to handle your eating habits and your fitness regimen goes a long way. Manjari Chandra, chief

Eat breakfast, and eat smaller meals throughout the day. Eat healthy carbs like whole
grains, beans, fruits, and vegetables. Healthy carbs are digested

BED TIME STORIES

Dr Padmini Prasad, gynaecologist,