Jannat - Food same as Name

Located in DLF Phase II entry from the M.G.Road this hidden place is as good as the name suggest Jannat. Reached around 9 pm after shopping and the place was empty, except the waiters no one. We were greeted with a smile and seated right below the air con. The place is big and good spacing between the seats can make you feel that you are sitting in a private hotel.

We were suggested to have their chef specialty Balti Chicken initially and you can order them half plate also which is a great option as you can try out 2 dishes. Let me get to the balti chicken it was the creamiest of the chicken gravy after butter chicken and the chicken was awesomely cooked. Right kind of flavors and not a pinch of spiciness.

Then we went on to order Mutton Dabba again half plate. The gravy was really nice and tasty again the right quantity of masala. But for me the bone in the meat does not interest me much.

Service, special mention to the service, even if the place was empty the waiters were courteous and ready. The young guy who was taking the order suggested us something really good and I must say it is worth to take his reco.

So if you are in M.G.Road Gurgaon want some meat this is the place.

10 Flaming Cocktails

 Taken from Liquorsnob and Matadornights

Note: Please take precaution when igniting your drinks.

Flaming drinks are a great way to start a party or entertain guests. The uses of igniting your drink go far beyond just lighting yourself on fire and ending up on College Humor. It can actually enhance the flavor.

Pumpkin Pie

1/3 shot Kahlua
1/3 shot Bailey’s Irish Cream
1/3 shot Tequila (white)
1 dash cinnamon

Carefully layer this shot with Kahlua on the bottom, Bailey’s in the middle, and tequila on top. Light the tequila on fire and sprinkle with cinnamon. Down it. It’s just like warm pumpkin pie.

Courtesy of Drink Nation Drink Nation

Flaming Lamborghini

1 oz Kahlua
1 oz Sambuca
1 oz Blue Curacao
1 oz Bailey’s Irish Cream

Pour the Sambuca and Kahlua into a cocktail glass and give the drinker a straw. Pour the Bailey’s and blue curacao into two separate shot glasses on either side of the cocktail glass. Set the concoction ablaze in the cocktail glass and start to drink through the straw (this drink should be drank in one suck) . Once the glass is almost empty, pour the Bailey’s and blue curacao into the cocktail glass and keep drinking till it’s all gone!!

Now is not the time to operate a vehicle, unless it’s a beer bike.

Courtesy of The Webtender.

Flaming Dr. Pepper

¾ shot Amaretto
¼ shot of 151 rum
½ glass of beer

Fill the shot glass about ¾ full with amaretto and top it off with enough 151 proof rum to make it burn. Put the shot glass in a pint glass or beer mug and fill the glass with beer (right up to the level of the shot glass). Light the amaretto/151 and let it burn awhile. Blow it out and slam it. Tastes just like Dr. Pepper.

Courtesy of Drink’s Mixer Drinks Mixer

Photo by annia316

Flaming B-52

1/3 shot Kahlua
1/3 shot Irish Cream
1/3 shot Grand Marnier or Cointreau
Couple drops of 151 rum

Fill a shot glass 1/3 full of Kahlua. Then layer the Irish Cream on top by pouring it onto the back of the spoon that is held against the rim of the shot glass. Layer the Grand Marnier the exact same way. Then add a drop or two of 151 and light it! You can consume by blowing out the shot or sucking it down with a long straw.

Courtesy of About.com

There is also a great video on how to make this shot.

Bailey’s Comet

1 ½ oz Bailey’s Irish Cream
1 ½ oz Butterscotch Schnapps
¾ oz Goldschlager
1 tbsp 151 Rum
1 dash Cinnamon

Shake the Bailey‘s, butterscotch schnapps and Goldschlager with ice in a cocktail shaker and strain into a cocktail glass. Put a shallow layer of 151-proof rum on top. Light the rum on fire, then immediately sprinkle a generous dash of cinnamon on top. The cinnamon will sparkle and flame. Don’t let it burn too long, or the Bailey’s will curdle! Prepare for a hangover.

Photo by lilibear

Courtesy of Drink Nation

Backdraft

Warning: This shot is intense. Just take a look at Jim Bo taking one .

1 ½ oz Cointreau
1 ½ oz Sambuca
Few shakes of Cinnamon
Ice Cubes

Here’s one that is as complicated as Queimada (Galicia’s fiery drink ritual).

Place a saucer down on a table or bar. Put a shot glass filled with Sambuca in the middle of the saucer. Grab a pint glass and pour a shot or so of Cointreau into the glass. Light the Cointreau and swirl the glass until the sides are warm. Pour the lit Cointreau into the shot glass, igniting the Sambuca and spilling the flaming mixture onto the saucer. While swirling the pint glass over the flames to capture the alcohol vapor, shake some cinnamon from a safe distance on to the drink and then cover the shot glass with the pint glass.

Blow out the flames and then take the pint glass off of the saucer. Quickly drop in a few ice cubes into the glass and immediately seal in the alcohol vapor in with your palm. Shake the glass vigorously a few times and have the consumer stick a straw through your fingers and suck in all the vapor. Then the straw should be used to take down the shot and clean the saucer. All of this should be done as quickly and safely as possible for full effect.

Courtesy of Wikipedia .

Flaming Asshole

¼ Grenadine
¼ Green Crème de Menthe
¼ Crème de Banana
¼ 151 rum

This one is as bizarre as some of the most out-there drinks. Layer in a shot glass in this order: Grenadine, Crème de Menthe, Crème de Banana, Rum. Light the rum and then suck it down with a straw.

Courtesy of Super Cocktails

Flaming Sambuca

1 oz Black Sambuca
3 Coffee Beans

Photo by cavealierhorn

Put 3 coffee beans in a shot glass and add the Sambuca. Light the Sambuca and let burn for 10 seconds or so. Cover the glass with your hand to extinguish, then inhale the air underneath your hand. Drink the shot.

Courtesy of Drinks Mixer

Flaming Gorilla

1 part Peppermint Schnapps
1 part Kahlua
1 part 151 Rum

Pour into shot glass, layering ingredients in this order: peppermint schnapps, Kahlua, rum. Light on fire and extinguish after 15 seconds.

Courtesy of Drinks Heaven

Flaming Mouthwash

½ oz Blue Curacao Liqueur
½ oz Green Crème de Menthe
1 tsp Everclear

Pour the green creme de menthe into a shot glass. Add blue curacao, top with Everclear, and ignite. Take care, and extinguish before consuming.

Courtesy of Drink Swap

Places to Eat in Gurgaon

Almost 2 weeks in Gurgaon being single and with a small kitchen one cannot try out everything at home so decided to go out and eat, luckily staying near a busy place, I have access to lots of malls and food joints with walk of just 10+ mins. Few places which we went to eat are as follows:

Bisque:
It is a bakery which also has a restaurant in it. Place has a bit wooden rustic feel to it. Ohh! the important part this place closes at 10 PM as one day we discovered. It is located bang opposite Sahara Mall (you would have to cross the road). It is more of a continental place which also has bit of Chinese, Thai and Mongolian also. We ordered one Mongolion Rice and Thai Curry with Rice. The taste is not authentic but no complains as the masala were added in the right amount. The cost factor, here comes the big bomb, almost all dish will cost you Rs. 250+taxes. Which surely is pretty expensive. Yes, it has self service order your food pay your bill and remember what you have ordered coz they will shout out the food name. In the bakery the must try thing should be Chocolate XS Pie...creamy and rich.

Saalsaa Salsa:
Located in Sahara mall this place caters to all the mexican loving foodies. The place can entertain around 30 patrons and the menu is quite large, we decided to go for the Chicken Meal Combo number 2 which gave you Fajitas, Nachos, Chimchangas and Tex Mex Rice. For one this is a good enough meal but for 2 hungry people not enough and the cost is around Rs. 315 + taxes. The food was good and not very spicy. I cannot add anything to it.

Moets:
Located just next to Bisque, this place has lot of variety of food and a place to chill and eat, they do have a hookah bar also. We wanted to try out some sizzlers so got ourselves a whole nonveg sizzling platter which had Chicken, mutton, fish and prawns with a good brown sauce. The dish was of reasonable quantity and cost around 500 + taxes.

Also went to 2 dhabas one for non veg and other for veg.

Brinjal aka Eggplant aka Aubergine Salad

Ingredients:

One large Brinjal

Very little cooking oil

One brush

For salad:

Finely chopped onion

Finely chopped tomato

Curd

Finely chopped coriander
Chopped green chilies
Crushed black pepper

Jeera powder

Salt

Brush oil on one large brinjal. Roast the same on the gas directly (you could use a microwave or you can keep an iron mesh on the gas for this) for 8-10 minutes or till the covering starts cracking, Keep aside for cooling. Meanwhile prepare the salad items in a bowl. Now remove the cover and mash the white portion of the brinjal in a bowl. Use the liquid that oozes out of the cooked brinjal – don’t throw this – it adds to the taste. Mix with the ingredients for salad. Keep in fridge. Serve with bread/roti or have as it is.

Enjoy!

Healthy easy to make Dal Makhani

Ingredients:

200 gms Whole Udad Dal
50 gms Rajma
50 gms Chana Dal

1 medium sized finely chopped Onion
2 medium sized finely chopped Tomatoes
Ginger Garlic paste
2 finely chopped green chilies
Half inch finely chopped ginger
Finely chopped coriander
Half cup skimmed milk
1 teaspoon cooking oil

Masala:
Red chili powder
Turmeric
Coriander Powder
Garam Masala
Salt

Method:

1. Soak Whole Udad Dal, Rajma and Chana Dal overnight.
2. Pressure cook soaked Udad Dal, Rajma and Chana Dal with the finely chopped ginger and little salt for 5 minutes or two whistles. (Water: 1.5 times the quantity of dal)
3. In a pan fry onions in 1 teaspoon cooking oil. Once the Onions turn golden brown add the tomatoes. Once the tomatoes start releasing oil add the masala. Sauté till it releases flavour. Then add the ginger garlic paste and sauté for some time.
4. Once the masala is cooked add the cooked dal and bring to boil.
5. Now mix the Half cup skimmed milk and bring to boil.
6. Garnish with coriander and serve with Basmati rice and raita.

Variations for not so health conscious people:

1. If you are not so health conscious and want to indulge use butter/ghee for frying the masala.
2. You could also replace fresh cream with skimmed milk.