Live Cookout at Hyatt, Bangalore

Live cookout experiences are fantastic, more so when done with cobloggers! Here is one such experience I had at Hyatt Bangalore M.G Road. Our welcome was with a fine glass of “Four Seasons” wine. We settled down sipping it, to a good conversation, and got to know each other.

Four Seasons’ award-winning range of wines has been crafted with the technical expertise of Bouvet-Ladubay, France. They perfectly complement different styles of cuisines. The range available in reds, whites and a rose has been styled to suit the diversity of the Indian palate. At this event I got to taste the two popular varietals of the premium range of Four Seasons Barrique Reserve Collection – Cabernet Sauvignon and Shiraz.

With this and after the initial ‘hi’ and ‘hellos’, Chef Gautam Chaudhary introduced us to two new recipes: Jamaican Rub Chicken and Spinach & Ricotta Tortellini. We started on our own, but he did help us out and guide us with tips while we were preparing and cooking.

Jamaican Rub Chicken 
Chicken Supreme/ Leg 100 gms
Tomato Puree 200 gms
Chopped Onions 50 gms
Chopped Garlic 30 gms
Salt 5 gms
Pepper 10 gms
Fennel Powder 20 gms
Honey 10 gms

Chili Flakes 10 gms
Thyme 5 gms

Oil 60 ml

Vinegar 15 ml

1. Take the tomato puree in a pan.
2. Fine chop some onions and garlic and mix it in the puree.
3. Add salt, pepper, fennel powder, chili flakes and thyme and mix well.
4. Finish the marinations with honey, oil and vinegar.
5. Clean the chicken breast and marinate it well with the tomato and

spice rub.
6. Grill the marinated chicken supreme on a pre-heated grill and serve


The unique experience we had here was grilling the vegetables and chicken on Weber, a gas grill. As we brushed oil on the marinated piece of chicken it went up in flames, we watched with child like excitement and hunger. US based, Weber® is the world’s leading manufacturer of charcoal grills, gas grills and grilling accessories. Weber is about delicious barbecue food and fun, entertaining times with friends and family. You can visit its facebook page here: Weber BBQ India

Chef Gautam gave us tips on platter presentation where the rule of the thumb is to treat the plate as a face of the clock. Carbohydrate (bread) and meat placed in 12 0’clock position, vegetables on either side and finally drew a smiling sign with sauce.

Spinach & Ricotta Tortellini

Refined Flour 500 gms
Egg Yolks 15 No.
Salt 5 gm

500 gms

Cheese 100 gms
Saffron Cream Sauce

Butter 100 gms
Refined Flour 100 gms
Milk 1 Ltr
 Saffron 0.5 gms
Salt 2 gms
Pepper 2 gms

1 Mix flour, egg yolk and salt and make smooth dough and keep it

2 Boil the washed spinach leaves and finely chop it and mix with ricotta

3 Season the mixture with salt and pepper.
4 Roll the sheet and cut the round shape around 2 inches in diameter,

place the spinach mixture in center and fold half-moon and then twist

to make the tortellini shape.
5 Make a roux by cooking equal quantity of flour and butter.
6 Heat the milk and incorporate the roux into it, and then strain it.
7 Add the saffron to the sauce and keep it aside.
8 Heat the sauce and add the blanched tortellini to it.


Friends Vidya Lakshmi and Heena.

Our World Tuesday 

Laterite Temple of Gokulnagar, West Bengal
Bally Bridge

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