Wholesome Vegetarian Fare

Hungerez a quick service pure vegetarian restaurant in Gandhi Bazaar, Basavanagudi is where you can sample some authentic North Indian food with a homely touch.

Name: Hungerez

Location: 98/8, F11/12, 1st Floor, BSR Arcade, Above GK Vale, Gandhi Bazaar, Basavanagudi, Bangalore – 560004. Phone: 9343000031/9742400031

Ambience: This is a cosy place that is done up in shades of brown and the wooden furniture has a rustic feel. The seating is a combination of high stools, benches and chairs and the decor is simple with a beautiful frame of Buddha on the wall that adds a serene touch here.

What we ate: The menu has a variety of Chaats, Parathas, Indian, Chinese, Italian food and Thaalis. “We follow the highest standards of maintaining hygiene in our cooking and ensure that the ingredients are sourced from different parts of the country. And do not use any kind of artificial colours or preservatives. We use only fresh and hand-picked vegetables and use rice bran oil cooked in a clean and hygienic environment. Likewise we use only the best quality of breads and other milk products,” says Rahul. The meal here starts with Aam Panna – a raw mango drink that is tangy and sweet and is very refreshing. For starters try the Baby Corn Manchurian which is cooked to perfection and has the right bite. Made without the use of any additives, it is a great way to start your meal here. Also try the Paneer Tikka that is spiced perfectly and the softness of the paneer and the crunch of the capsicum make a perfect combination. Another must try the Jhal Muri, a Kolkata special chat that is perfect with a cup of tea. Highly recommended is the Hungerez Special Mixed Sauce Pasta that is creamy and the freshness of the vegetables shines in this dish. Other good choices in the main course are the ghee phulkas that are soft and fluffy and team well with the mixed vegetable curry Vegetable Jalfrezi and Paneer Butter Masala. The curries are not over spiced and are easy on the palate. The Gobi and Paneer Parathas are also good options and are not over stuffed. To end your meal on a sweet note you must opt for the delicious Oreo Chocolate Cake that is soft and spongy. Hungerez will soon open in Bannerghatta Road and plans to expand the Basavangudi center as well. They also have a tiffin service that is akin to a dabbawala with a healthy twist. The food here is the winner and tastes superlative. Try it soon.

Price points: Rs 500 for a meal for two with taxes. Alcohol not served here.

Here is a the recipe of Vegetable Jalfrezi from Hungerez

Ingredients:

4-5 cups cut vegetables (carrot, capsicum, bell peppers -yellow & red, beans, peas)

1/2 cup paneer

1/2 cup onions, sliced

1/2 tsp cumin seeds

2 tbsp oil

2 tsp coriander powder

1/2 tsp red chilli powder (adjust to taste)

1/4 tsp turmeric powder

1 cup sauteed onion tomato paste

1/2 tsp garam masala

4 tbsp chopped fresh coriander leaves

2 tbsp finely chopped ginger, garlic & green chillies

A pinch sugar

Salt to taste

Instructions:

Prepare your vegetables first by washing, peeling, and chopping them. Heat oil in a pan and add the cumin seeds. When they sizzle and turn a darker brown, add the sliced onions. Sauté until the onions turn soft and a light golden brown. Add the chopped ginger, garlic & green chillies and sauté for another 30 seconds. Now add the chopped vegetables and give everything a good mix and sauté for a minute.

Then add the coriander powder, chilli powder, and turmeric. Fry for 20 seconds taking care not to burn the spices. Now add the sautéed onion tomato paste and mix well.  Top up with 1-1.5 cups of water and bring to boil.

Lower flame and cook covered until the vegetables are cooked. Take care not to overcook them as the vegetables should still hold their shape. If you find the gravy still very watery, cook a bit longer leaving the pan open.

When the vegetables are cooked and the dish has the desired consistency, add salt, sugar, and garam masala. Mix well and turn off the heat and garnish with chopped coriander leaves.

This story appeared in the Dec 18, 2016 issue of Femina