Review: Bistro Flamme Bois, Chandigarh

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Rocky and Mayur have ventured out to explore food from all parts of India and curate videos on Askme.com.  I’m contributing my part by relishing my favorite dishes at Bistro Flamme Bois and sharing my views with you all!

You can also upload your video review on AskMe and stand a chance to meet Rocky and Mayur.”
Bistro- Flamme Bois, Chandigarh | The Novice Housewife

One of my friends and I recently went and ate at Bistro- Flamme Bois in Sector 7, Chandigarh. It was actually by chance that we went there because the original plan was to go somewhere else, but a wrong turn by me led us to this place. I had heard some good things about Flamme Bois and thought might as well give it a try. It was a wise decision.

Even had the food been bad (which it absolutely wasn’t) I would have still gone back because that’s how nice I felt seeing the care the hosts were giving to each diner guest. The manager (who also seemed like one of the owners) was helpful with his suggestions and made sure we enjoyed each one of the things that we ordered. For the humility and customer service, I would definitely recommend this place.

The ambience is decent. I would have preferred more natural light, but maybe that preference could be something related to me looking for nicely lit food shots. They do have a shaded outside seating, but being a really hot day we decided to sit inside.

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GMT : Prawns in garlic and curry leaves

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A simple and easy prawns (shrimp) dish made with garlic and curry leaves.

Prawns in Garlic and Curry leaves | The Novice Housewife

In my last post (which was two weeks back- I know, sorry! my bad!) I talked to you about the food we had in Goa. Once back to the cold of the north, and missing all the good sea food that we feasted on in Goa, I decided to try my hands at making some prawns.

I wanted something garlicky and spicy and I wanted curry leaves. If you know me, you know my love for curry leaves. Seriously, its my favorite indian ingredient. That and cumin seeds. Freshly roasted cumin powder, to be precise. And garlic. I love garlic. And this dish has two of those ingredients. A winner in my opinion.

Though I made this dish on the drier side, a little coconut milk in it would make this the perfect prawn gravy dish. Yup. I love coconut milk too. But that’s an experiment for another day.

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Garam Masala Tuesdays: Amritsari Kulcha

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Amritsari Kulchas with step by step photographs | The Novice Housewife Amritsari Kulchas with step by step photographs | The Novice Housewife

Before my grandparents moved to Mohali they were living in Jalandhar, a city in the northern indian state of Punjab. About ten minutes from our house in Jalandhar was this Gurudwara (the holy place where Sikhs worship) that my grandparents would go to regularly. Every afternoon, just a few feet away from the Gurudwara, a guy would come with his mobile cart and sell these amazingly thin, crispy yet soft Amritsari Kulchas. He would only come in the afternoon with the dough and filling prepared at home and would stuff and bake the kulchas in front of us, serving them in plates with his famous spicy chickpea curry. Our summer vacations were full of foodie adventures and my grandparents loved feeding us. These amritsari kulchas were a must on each of our visits.

Every afternoon, people would come during their lunch break and line up for a plate of this guy’s delicious Kulchas. He always came alone and stuffed the dough in front of you and baked it in his mobile tandoor to serve the dozens of people waiting next to his cart. Since he baked then and there, we would get piping hot kulchas laden with oodles of butter that would immediately start melting once placed on the kulcha. Not only were his kulchas to die for, but he made a delicious spicy chickpea curry and gave homemade pickle on the side. Eating them fresh out of his tandoor was the best option but generally we would get them packed for the whole family and eat at home. And stuff ourselves crazy. No wonder my brother and I would gain 5-6 kilos easily during the months of May and June.

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