Tag: dessert

Gastropub Christmas Menu at Monkey Bar; Treat For Food Lovers This Festive Season


The Gastropub Christmas Menu at Monkey Bar (Delhi, Mumbai, Bangalore and Kolkata) will be available on December 24 and 25, 2016. Gastropub Christmas Menu consists of small plates, large plates, desserts and cocktails available on both the days. The option of ala carte or a three course meal priced at Rs. 650++ for vegetarian and Rs. 750++ for the non vegetarian is also on offer.


The signature small plates include Prawn cocktail tartlets, Pigs in a Blanket, Chicken Liver Pate and more. The British pub-grub large plates include-Shepherd’s Pie, Roast Chicken with rosemary potatoes and gravy, Lamb Hot Pot, Fish and Chips with handmade chips and mushy peas and Curried Vegetable Pot Pie. Bread and Butter Pudding, decadent MoBar Trifle and Xmas Tree Macarons is available for desserts.

A selection of flavoured Gin and Tonics including Cucumber and Mint, Elderflower and Bloody Mary will be available for the people.

Monkey Bar is open from Tuesday to Friday from 4 pm to 1 am and on weekends from 12:00 noon to 1:00 am.

Priyanka Dutta

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Matka falooda Kulfi

For Kulfi:

  • 1 (16oz) cup heavy cream
  • 1 (14 oz) can of evaporated milk. low fat can also be used.
  • 1 (14 oz) can of condensed milk
  • 8-10 strands of saffron (mexican saffron are cheaper than the high quality Indian ones.)
  • 5-6 cardamom pods
  • 2 tbsp sugar
  • 1 16 oz box of cool whipped topping (fat free)
  • 1/2 cup coarsely crushed nuts. you can also add almonds, cashews.
falooda kulfi

falooda kulfi



yummy kulfi

yummy kulfi

  • With a mortar and pestle, grind together sugar, saffron and cardamom seeds.
  • In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip.
  • Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.
  • Add in saffron, sugar, cardamom mixture and coarsely crushed nuts. Mix well.
  • Pour mixture into small dixie style plastic cups and cover with plastic or aluminum wrap. If you don’t have cups just pour it all in a bowl or a deep dish and cover it with a plastic wrap touching the surface of the liquid.
  • Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
Delicious matka kulfi

Delicious matka kulfi

For Falooda:

9 tablespoons rose syrup and 3 ounces vermicelli


  • Boil the vermicelli; drain the water out of it.
  • Let it cool for some time (it’s best to refrigerate it by putting it in a container and snapping its lid in place so it won’t get stiff by cooling).
  • Before serving take out the kulfi glasses.
  • Rub them between your hands to warm the sides
  • If you have used a bowl stick it inside warm water for a few seconds.
  • Flip and the kulfi will come out.
  • Garnish with some falooda and rose water
  • serve