Connect with us

Food

Kampot restaurant review: Some hits, some misses, but options aplenty and a pleasant vibe

Published

1 month ago

on

Spread the love

Kampot in Haralur Road

Kampot in Haralur Road
| Photo Credit: Special Arrangement

After its debut at Ecoworld, Kampot has opened its second outlet on Haralur Road, just off Sarjapur Road. The restaurant brings together Vietnamese, Cambodian, and Korean cuisines with a live ramen, sushi, and dim sum bar, curated wine cocktails, and an ambiance that balances chic modernity with a relaxed, airy vibe.

We arrived on a sultry afternoon and opted for the alfresco seating. With a wave-patterned ceiling and pastel tones, the place felt bright and inviting. It was not particularly crowded, which was a bonus — there is something mildly liberating about having space to enjoy a meal without the usual din of a bustling restaurant.

Our initiation into Vietnamese and Cambodian cuisine started with drinks. The Kampot cooler, an orange-based drink with a jalapeño kick, was refreshing and just spicy enough to wake up our taste buds. The Vietnamese cold coffee, made with condensed milk and ice, was pleasant but not quite the thick, rich brew we were expecting.

Kampot Cooler

Kampot Cooler
| Photo Credit:
Special Arrangement

The katsu chicken maki roll looked promising but turned out a bit chewy and tough. The scallion prawns siu mai, while delicately crafted, was a little too mild for our liking. Then came the jiangs chilli chicken, which, despite its fiery-sounding name, surprised us with a subtle, well-balanced flavour — unexpected, but welcome. The Taipei chicken, on the other hand, was a little too salty.

By this point, we were deep into the meal, but there was more to come. The Vietnamese caramelised pork with rice, made with sugar, soy, and garlic, was just a touch too sweet for our palates. And then there was the much-hyped mango sticky rice — our first time trying it. Maybe it was the weight of expectations, but it did not quite blow us away.

The Taipei Chicken

The Taipei Chicken
| Photo Credit:
Special Arrangement

Kampot is an ambitious venture, offering a variety of lesser-explored Southeast Asian dishes to Bengaluru’s ever-curious foodies. There is no denying the effort that restaurateur Priyanka Bonick has put into curating the menu. A chartered accountant and IIM Bengaluru alum, she first fell in love with Khmer cuisine back in 2012 and spent years researching and perfecting the concept before launching Kampot. “I realised that to create a unique menu, I needed to deeply understand the cuisine. I wanted people to choose my restaurant over others. To build a strong brand, I knew I had to immerse myself in the cuisine,” she says, explaining how she has trained in Vietnamese and Khmer cuisines and continues to refresh her knowledge with annual trips to Vietnam and Cambodia.

Her dedication shows in Kampot’s approach to authenticity. The pho is made using a recipe she learned from a chef in Ho Chi Minh City, and the Vietnamese coconut curry is positioned as a Southeast Asian alternative to the much-loved Thai curry. The restaurant has also embraced gluten-free options, with 90% of its dim sums being made without gluten — a choice, Priyanka says, has proven popular.

Mango sticky rice

Mango sticky rice
| Photo Credit:
Special Arrangement

But here is the thing: not every dish hit the mark for us. Some felt a bit too mild, others too salty or sweet. That said, there is enough variety to make a return visit worth considering, especially if you are someone who enjoys exploring new flavours. The vibe is airy and inviting. It is great for dates, casual catch-ups, and even work lunches. For its price range, Kampot offers good value, and while not every dish will be a winner for every diner, there is enough here to keep things interesting.

Would we come back? Probably, but next time, we will stick to the bestsellers — maybe the Vietnamese pho, bun cha, or that famous coconut curry. And, of course, another Kampot cooler to beat the Bengaluru heat.

Published – March 24, 2025 03:43 pm IST

Related Topics:
Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Food

Perfect Vegan Pancakes Recipe

Published

3 hours ago

on

July 16, 2025

By

Spread the love

My easy vegan pancake recipe yields light, extra-fluffy pancakes that taste amazing every single time. Best of all, they’re naturally dairy-free and egg-free. If you’re looking for a gluten-free option, simply use your favorite gluten-free flour blend.

Perfect Vegan Pancakes

I’ve made these vegan pancakes countless times, and my son absolutely loves them—he asks for them all the time! This recipe is pure magic, whether you’re vegan or not. They work perfectly for plant-based eaters, but they’re also a lifesaver when your fridge is almost empty, and you’ve run out of eggs.

Trust me, you won’t miss a thing with these pancakes. They’re light and fluffy in the middle, still get those perfect crispy brown edges, and taste incredible. Go ahead and save this recipe. You’ll be so glad you did! For more vegan recipes, see our easy vegan blueberry muffins!

Key Ingredients

  • Flour: You’ve got options! Use all-purpose, whole wheat, or your favorite gluten-free flour blend. All work beautifully in this recipe.
  • Baking Powder: This is your secret weapon for achieving those light, extra-fluffy pancakes. We use a generous amount, which might seem like a lot, but trust the process—it creates that incredible airy middle. To avoid any metallic aftertaste, I highly recommend using aluminum-free baking powder (like Bob’s Red Mill). I use the same trick for my classic pancakes.
  • Salt, Vanilla Extract, and Cinnamon: These make our pancakes taste incredible. Don’t skip these!
  • Non-Dairy Milk: Feel free to use whatever you have in the fridge. Almond, coconut, hemp, cashew, and oat milk all work perfectly. For an extra special touch, you can even try our homemade oat milk recipe.
  • Oil or Plant-Based Butter: These add moisture and flavor. I particularly love using coconut oil or melted vegan butter for their rich taste. Regular oil, like olive oil, is also a great option and works wonderfully.
  • Sugar: For the tastiest pancakes, a bit of sugar really makes a difference. Granulated, brown, coconut, or even maple syrup will work. While you can omit the sugar, be aware that your pancakes won’t brown as well and will have slightly less flavor.

Vegan pancakes are so easy to make (my 4-year-old even helps me make them). I love serving my vegan pancakes with fruit, such as bananas or berries, and a drizzle of maple syrup. You could also add a spoonful of vegan whipped coconut cream (yum) and make them extra special with this berry fruit salad!

Easy Vegan Pancakes

Perfect Vegan Pancakes

  • PREP
  • COOK
  • TOTAL

Our vegan pancakes are perfect for everyone (vegans and non-vegans alike!). They are just as fluffy as our classic pancakes and taste incredible. They also freeze really well! See my tips for freezing them below the recipe. I love these topped with fruit, our berry fruit salad, and this coconut whipped cream (also known as vegan whipped cream).

Makes 6 pancakes

You Will Need

1 cup (130g) all-purpose flour, whole wheat flour, or gluten-free flour blend

2 teaspoons aluminum-free baking powder

1/4 teaspoon fine sea salt

1/4 teaspoon ground cinnamon, optional

1 cup (236ml) dairy-free milk, try homemade oat milk

1 ½ tablespoons sugar or maple syrup

3 tablespoons olive oil, melted coconut oil, or melted plant-based butter

1 teaspoon pure vanilla extract

Nonstick cooking spray, melted vegan butter, or oil for the skillet

Directions

    1Prepare the dry ingredients: In a medium bowl, whisk the flour, baking powder, and salt until well blended.

    2Prepare the wet ingredients: In another bowl, whisk the milk, sugar, olive oil, and vanilla extract until well combined.

    3Make the pancake batter: Create a well in the center of the flour mixture, then pour the milk mixture into it. Use a fork to stir until no clumps of flour remain. It is okay if the batter has a few small lumps.

    4Cook the pancakes: Heat a large skillet over medium heat (or use a griddle). The pan is ready if you splatter a little water onto the pan surface, and the water dances around the pan and eventually evaporates.

    5Lightly brush or spray the skillet with oil or melted plant-based butter. Use a 1/4 cup measuring cup to spoon the batter onto the skillet. Gently spread the batter into a 4-inch circle.

    6When the edges appear dry, bubbles start to form and pop on the top surface of the pancake, flip it over. This takes about 2 minutes. Once flipped, cook for an additional 1 to 2 minutes or until lightly browned and cooked through in the middle.

    7Serve immediately with warm syrup and berries.

Adam and Joanne’s Tips

  • Storing: Place cooked and cooled vegan pancakes in an airtight container in the fridge for up to a week, or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.
  • Reheating pancakes: Place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
  • Baking powder: For the fluffiest pancakes, use baking powder. We use quite a bit to achieve that fluffy middle (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Bob’s Red Mill) since it prevents that tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). For extra fluffy pancakes, use 3 teaspoons of baking powder.
  • Non-dairy milk: We use unsweetened dairy-free milk in these pancakes. If you only have sweetened milk, consider reducing the sugar called for in the recipe.
  • The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 pancake
/
Calories
160
/
Total Fat
7.7g
/
Saturated Fat
1g
/
Cholesterol
0mg
/
Sodium
131.4mg
/
Carbohydrate
21g
/
Dietary Fiber
0.7g
/
Total Sugars
3.3g
/
Protein
2.4g


AUTHOR:

Joanne Gallagher


Adam and Joanne of Inspired Taste

We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us

Previous Post: Easy Vegan Blueberry Muffins
Next Post: Easy Homemade Oat Milk

Continue Reading

Food

Asian Chicken Salad – Mel’s Kitchen Cafe

Published

1 day ago

on

July 15, 2025

By

Spread the love

This Asian chicken salad is packed full of crunchy cabbage, fresh veggies, tender chicken and tossed with the yummiest dressing. It keeps well for days!

This salad is incredibly delicious – an absolute explosion of textures and flavors! The tangy, slightly sweet dressing is out of this world. I could eat this for days and never get sick of it (oh wait, I did!).

Asian chicken salad topped with chow mein noodles in white bowl.Asian chicken salad topped with chow mein noodles in white bowl.

Vegetables for Asian Chicken Salad

This salad is loaded with fresh, crunchy vegetables.

  • Napa cabbage: Might also be called Chinese cabbage. You’ll need about 1 medium head of cabbage for this recipe. Cut the cabbage in half lengthwise and then turn each half cut-side down on the cutting board and slice across in thin shreds.
  • Red cabbage: Cut the cabbage in half, remove the core, turn one half of the cabbage cut-side down and slice thinly. I use about 1/4 of a medium head of red cabbage for this recipe.
  • Red bell pepper: Slice off the bottom and top. Remove the core. Cut the wide strip of remaining pepper in thin slices.
  • Carrots: The carrots can be shredded on a box grater, in a food processor, sliced by hand, or storebought matchstick carrots work, too (which is what I use). 
  • Green onions: Trim off the root end. Finely chop white and green parts.
  • Chopped cilantro: A half bunch of cilantro, chopped, is just about perfect for this recipe. You can add more or less, to taste.

The exact amount of vegetables for the salad is variable. Add more or less, to taste, and if you omit one vegetable or another, just make up for it in volume with another of the veggies.

Napa cabbage cut in half on wood cutting board.Napa cabbage cut in half on wood cutting board.
Napa cabbage thinly sliced on wood cutting board.Napa cabbage thinly sliced on wood cutting board.
Red cabbage cut in half with core removed.Red cabbage cut in half with core removed.
Thinly slicing red cabbage on wood cutting board.Thinly slicing red cabbage on wood cutting board.

I prefer all the vegetables, but especially the cabbage, thinly sliced.

You can use a food processor fitted with the shredding/slicing blade for optimal and even shredding, but I just get in there with a good old-fashioned knife and cutting board and slice as thinly as possible.

Add all of the salad ingredients to a bowl and prepare the dressing.

Napa cabbage thinly sliced in white bowl.Napa cabbage thinly sliced in white bowl.
Thinly sliced red cabbage in bowl with thinly sliced napa cabbage.Thinly sliced red cabbage in bowl with thinly sliced napa cabbage.
Thinly chopped carrots in bowl with red and Napa cabbage.Thinly chopped carrots in bowl with red and Napa cabbage.
Julienned red peppers in bowl with matchstick carrots, red cabbage and Napa cabbage.Julienned red peppers in bowl with matchstick carrots, red cabbage and Napa cabbage.
White bowl with chopped green onions, julienned red peppers, matchstick carrots, sliced red and Napa cabbages.White bowl with chopped green onions, julienned red peppers, matchstick carrots, sliced red and Napa cabbages.
Chopped cilantro, chopped green onions, matchstick carrots, red pepper, red cabbage and Napa cabbage in white bowl.Chopped cilantro, chopped green onions, matchstick carrots, red pepper, red cabbage and Napa cabbage in white bowl.

The Most Flavorful Dressing

The dressing for this salad is out-of-this-world delicious. You’ll need the following ingredients:

  • Unseasoned rice vinegar: It’s important to use unseasoned since the recipe adds salt and sweetness with other ingredients.
  • Soy sauce: I always use low-sodium; if using full-sodium soy sauce, omit the pinch of salt.
  • Honey: Add more to taste, after blending, if needed.
  • Toasted sesame oil: This is easily found in the Asian foods aisle.
  • Olive oil: You can sub in another type of oil, if desired (grapeseed, vegetable, etc).
  • Garlic and Ginger: Fresh garlic and ginger is always a good idea. I often use the frozen cubes, and that works great, too.
  • Peanut butter: This adds the most delightful creamy sweetness to the dressing. It can be omitted for allergy purpose or other reasons, but I highly recommend using it for a well-balanced dressing.

Once the salad ingredients are tossed together, add the dressing, and toss again until evenly combined.

Pouring peanut vinaigrette over ingredients for Asian chicken salad in white bowl.Pouring peanut vinaigrette over ingredients for Asian chicken salad in white bowl.
Salad tongs in bowl with Asian chicken salad ingredients.Salad tongs in bowl with Asian chicken salad ingredients.

Make-Ahead Salad

Because cabbage, and not lettuce, makes up the base of the salad, along with other crisp veggies, it stays crunchy for a few days. Talk about best.lunch.ever.

Make-Ahead Game Plan

  • If you are eating this for dinner but expecting leftovers, reserve the chow mein noodles and sesame seeds and add them just before serving.
  • If you are intentionally making this salad ahead of time to serve later (as a full batch), I suggest chopping all of the vegetables and chicken and storing them in separate containers in the refrigerator. Make the dressing and also store in the refrigerator. Toss everything together when ready to serve.

I ate this salad for three days in a row, and I was still dreaming of it after it was gone.

It is refreshingly crunchy and delicious, and that tangy-sweet dressing with the vegetables and tender chicken is literally the best salad combo ever. I can’t wait for you to make it!

Fork scooping up Asian chicken salad on white plate.Fork scooping up Asian chicken salad on white plate.
Asian chicken salad on white plate.Asian chicken salad on white plate.

Asian Chicken Salad with the Yummiest Dressing

Yield: 6 servings

Prep Time: 45 minutes

Total Time: 45 minutes

Salad:

  • 4 to 5 cups finely shredded Napa cabbage, about 1/2 of medium cabbage (see note)
  • 3 cups diced cooked chicken (see note)
  • 1 cup finely shredded red cabbage, about 1/4 of medium cabbage (see note)
  • 1 cup matchstick carrots (see note)
  • 1 cup julienned red pepper
  • 2 green onions, white and green parts finely chopped
  • ¼ to ½ cup chopped fresh cilantro

Dressing:

  • ¼ cup unseasoned rice vinegar
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon creamy peanut butter (see note)
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, finely minced
  • Pinch of salt and pepper

Topping:

  • Chow mein noodles, for topping
  • Toasted sesame seeds, for topping

  • Add all of the salad ingredients to a large bowl and toss.

  • Add all the dressing ingredients to a blender and process until smooth. Taste, and add additional honey, salt, and pepper, if needed.

  • Pour the dressing evenly over the salad and toss until evenly combined.

  • Top with chow mein noodles and toasted sesame seeds (optional) and serve immediately. The salad keeps well for several days in the refrigerator – if making ahead of time, reserve the chow mein noodles and sesame seeds and add them just before serving.

Vegetables: the exact amount of vegetables for this salad is variable. Add more or less, to taste (and if you omit one vegetable or another, just make up for it in volume with another of the veggies).

  • Cabbage: you can use a knife/cutting board or the shredding disc on a food processor for the cabbage. I prefer the cabbage finely sliced for this salad (I do it with a knife and just slice as thinly as possible). 
  • Carrots: the carrots can be shredded on a box grater, in a food processor, sliced by hand, or storebought matchstick carrots work, too (which is what I use). 

Chicken: I prefer the chicken to be diced fairly small for this recipe. 
Peanut Butter: the peanut butter can be omitted for a more basic vinaigrette dressing (although I highly encourage the peanut butter – it lends a creamy sweetness that is incredible in the salad). 

Course: Salad

Cuisine: American, Asian

Method: No-Bake

Serving: 1 serving (about 2 cups of salad), Calories: 197kcal, Carbohydrates: 11g, Protein: 19g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 506mg, Fiber: 2g, Sugar: 7g

Recipe Source: from Mel’s Kitchen Cafe

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Continue Reading

Food

Bento is now a staple for sweet tooth in Chennai

Published

2 days ago

on

July 14, 2025

By

Spread the love

Heavy demand: Jannathul Firdous, a home-baker, conducts Bento cake workshops.

Heavy demand: Jannathul Firdous, a home-baker, conducts Bento cake workshops.
| Photo Credit: B. Jothi Ramalingam

It is undeniable that the younger population of Chennai has wrapped the Pinterest aesthetic around them in full force. From the drip of their outfits to cafe-hopping, the aesthetic consumption has seeped into their core. And this is when the cake-for-one enters the scene with bow decor, Garamond font, and pastel frosting which looks more like a painting than a dessert. Bingo, it is the same Bento cake which first took over in 2021 and which still has the crowd hooked.

Home-baker Al Huda, who runs The Glaze at Nungambakkam, receives 90-100 Bento cake orders every month, with most of them coming from college students in the nearby areas. “When it comes to cakes, I get more orders for Bento cakes,” she says. With Valentine’s Day just passed, the Bento cake storm has only continued to rise.

Ms. Al Huda says that not many stores or bakeries in the city offer Bento cakes. Hence, home-bakers have become the go-to experts, ready to personalise every detail to the customer’s wishes. “I have made tonnes of heart-shaped Bentos for Valentine’s Day, and many ribbon cakes as what we call ‘pookie-coded’, part of the Gen Z lingo,” she says. For this home-baker, it is both the aesthetic and the affordability going hand in hand that makes Chennai’s crowd fall in love with these little Bentos.

Workshop too

“Everything that comes from South Korea has a huge fan-base among the younger crowd of Chennai,” says Jannathul Firdous, a home-baker who runs The Gaiety Corner in Chennai. Apart from selling cakes, she is well known for her Bento cake workshops in the city where participants learn how to make a Bento cake from scratch. “I started with cupcake workshops, but when Bento cake became the trend, I couldn’t stop. I was planning to conduct other pastry workshops too, but Bento cake workshops are the most in demand,” adds Ms. Firdous.

What started out of necessity in South Korea with more nuclear families needing smaller, individual portions led to the birth of Bento cake. The name ‘Bento’ itself means convenience, and it comes from Japan. It has blown up around the world. It is not only bought for a birthday celebration but also for a snack.

Amrutha Muthuramasamy, a newbie in home-baking, says she plans to switch from her MNC job to being a full-time baker. “I started cultivating baking to relieve stress from my day job and of all the baked goods, I love making Bento cakes the most. It is my forte as I can even paint Monet-style art on them,” says Ms. Amrutha. “I have been making Bento cakes and getting orders from people I know, but I am planning to go full-time after making some solid plans.”

Style and customisation

No two Bento cake look the same because of customisation and the baker’s style. Ms. Firdous too has her artistic process set apart. “Pastels, soothing-coloured Bento cakes are my style,” she says. “Right from picking the perfect colour palette, which is usually soothing pastel colours, to making sure that the cakes are moist and shaping them into the perfect round, every little detail counts,” she notes.

Published – February 16, 2025 10:52 pm IST

Continue Reading

Trending

© 2024 247News.co.in | All Rights Reserved