Cholle Bhature – Recipe

Powered by Indian Tadka

Prep Time: 20 Min

Cook time: 45 Min

Serves: 2 to 3

Ingredients needed for Bhature:

All Purpose flour/Maida- 2 cups
Sugar- 1 tsp
Rava/semolina -2 tsp
Salt to taste
Baking soda or powder- a pinch
Oil for deep frying

For the Cholle:

Chick peas/Channa -1 cup
Onion -1 cup
Tomato -1 1/2 cup
Green chilli minced-1 tbsp.
Ginger minced -1/2 tbsp.
Garlic minced -2 tbsp.
Ginger garlic paste-2 tsp
Cashew nuts -7-10
Tomato sauce or ketchup -1 tbsp.
Turmeric powder – 1/4 tsp
Chilli powder -1/2 tsp
Channa masala powder – 1/2 tbsp.
Chaat masala -1/2 tbsp.
Salt to taste

For the seasoning:

Oil -4 tbsp.
Cinnamon 1 inch piece-3
Cloves-3-4
Cardamom -3
Cumin seeds -1 tsp
Kala jeera/black cumin seeds-3/4 tsp
Saunf/sombu -1/2 tsp

For garnishing:

Coriander leaves -finely chopped
Fried onions or fresh onions
Cream or butter

Method to prepare Cholle:

In a bowl mix together maida, rava, salt, sugar and baking powder.

1.   Add warm water and make a slightly stiff dough just as you make for poori. Grease your hands with oil and knead the dough well. Cover it      and keep it aside for 2 hours.

2. After 2 hours- Your bhatura dough is ready. Knead the dough again and make small lemon sized balls out of it.

3.Dust the ball with maida (all-purpose flour) and roll it out into thin pooris (it should not be too thin)

4.Heat oil in a kadai, (to check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is ready for frying. Keep the heat in medium and gently slide the rolled out dough into the hot oil. After a few seconds, press it with a slotted ladle so that it will puff up nicely. Make sure that you have enough oil, otherwise the bhatura will not puff up.

5. Fry both sides until golden brown. Then remove it from the oil with a slotted ladle and serve hot with chole. Repeat the same process for the rest of the dough.

Cholle Recipe:

-Wash and soak chick peas overnight. Pressure cook for 5-6 whistles or until soft with just enough water to cover the chickpeas.

-Soak cashew nuts in hot water and grind it to a paste. Keep it aside.

-First keep all the things ready. It saves you a lot of time and also you will not forget anything.

Method:

1.Heat oil in a kadai, add all the ingredients mentioned under seasoning.

2.Then add the minced ginger and garlic and saute for a few seconds.

3.Then add finely chopped onions, minced green chillies and saute until the onions become golden brown. You need lot of patience for this. Add a little salt to speed up the process.

4.Once the onion becomes golden brown, add ginger garlic paste and saute until the raw flavour goes.

5.Then add finely chopped tomatoes. Cook until the tomatoes become mushy and oil separates.

6.Add turmeric powder, chilli powder, cashew nut paste, salt needed and cook for a few more minutes until the raw smell goes.

7.Now add cooked chickpeas along with the water. If required add more water according to the consistency required. Add tomato ketchup, Channa masala and cook simmered for 15 minutes.

8.Add Chaat masala and cook for another few minutes. Garnish with fried onions (optional), coriander leaves and fresh cream.

9. Serve Chole with hot bhatura. Prepare chole first and then bhatura.

 

 

Your Guide to Choosing the Right Travel Luggage

Whether you’re a first time traveller or an avid traveller, packing up for a long or short vacation can be a real dilemma. The confusion can sometimes be not just about what to pack, but also about what luggage to use for packing! With all the luggage rules airports are coming out with these days, you may unwillingly find yourself held up at the check-in. It’s best to be careful with your travel needs and choose from the many travel luggage options available.

The best types of luggage bags

Foldable bags– Strong yet lightweight in material, foldable bags are perfect if you are planning long trips. The handle on the bag makes it easy to carry around and keep with you in flights. Choose this bag if you are planning on carrying items for temporary use or for carrying back some gifts from your vacation.

Rolling bags- The most commonly used travel bag thanks to its design advantage of having wheels for easy commuting, rolling bags should be your number one choice for weekend trips. The shorter, duffle bag version comes with a multitude of compartments if you like organisation.

Shoulder bags- What was once a women-centric bag choice is now becoming unisex thanks to many design variations coming out. Pick this bag if you are travelling short distances and need the necessities like make-up, diaries, papers, pens and other small stationery and travel-friendly items.

Laptop bags- Nothing compliments a short business trip better than a laptop bag. Beyond giving some sturdy support for your laptop, the bag also has compartments for other business essentials to keep while on your trip safely.

Choosing a bag based on:

Size- It is recommended that you pick a bag size that is easy for you to carry, in case you come across a situation where there is no one to help. Bag sizes are split into five categories.

• International Carryon (18-20 inches) which is perfect for European flights that have strict luggage use
• Domestic Carryon (21-22 inches) is the best size for anywhere travel
• Medium Checked (23-24 inches) is best suited for first-time travellers who are unsure of how much they need to carry
• Large Checked (25-27 inches) is best if you are travelling as a couple and need just one bag
• Extra-large (28-32 inches) is a super-sized suitcase that is only recommended if you are shifting from one city to another and need to carry a big load of things

Feature- Bags come with a whole host of features, so picking one that suits your needs is important. Some of the best features include

• Colours that are vibrant and easy to spot during baggage claim
• Piggyback clip that allows you to attach one bag over another
• Wheels that make commuting easier
• Telescopic handles that make carrying and moving rolling bags easier
• Expandable storage capacity for all your extra needs
• Compartments if you like to keep things neat and organised
• Waterproofing to save your clothing from a rainy day

Durability- Nothing spoils a trip worse than having broken travel bags, so picking one that can stay strong during rough and tumble trips is important. While selecting a bag, check the durability of four things.

• Material- Soft shells are best used for carry-along purposes as they can fit anywhere due to being flexible and can also absorb moderate impact. Use hard shell bags to protect your belongings
• Handles- If you are budget conscious, two-bar handles are the sturdier option with budget bags, or else go for one-bar hands with more expensive bags
• Wheels- Four-wheeled bags are more reassuring than two-wheeled bags. Choose rubber coated wheels over plastic wheels for enhanced durability
• Zipper- Zippers are not exactly water resistant, so opt for hard-case bags with latches to protect against wetness. If you still are keen on going for a zipper bag, check and re-check the metal casing and fluidity of movement

Safety- If you have travel insurance, the safety of your luggage is guaranteed, if not, then here are few things to be extra-cautious about.

• Locks- Fingerprint sensors or numerical code locks work best against pesky thieves
• Cable ties- If fancy locks are too expensive, cable ties are the cheaper and equally effective alternative
• Shrink wrapping- A good waterproofing material and useful tool to deter thieves from stealing your luggage

Are you looking for top-quality travel luggage bags? Find numerous varieties in stores like Samsonite, Safari and VIP. Both of these outlets can be found at your favourite Forum Fiza Mall.

Gobi Manchurian Recipe

Powered by Kakunjes Rasoi

Cook time: 25 minutes

Serves: 2-3

Cauliflower: 1 Medium sized cut into florets

For the Batter:

Corn flour: 3 tbsp.
Maida – 2.5 tbsp.
Ginger garlic paste – 1 tsp
Salt – To taste

For the Manchurian:

Oil – 2 tbsp.
Garlic – 1.5 tbsp. sliced thin
Spring opion white part – 1tsp.
Spring onion green part – 1 tbsp.
Big onion – 1 chopped finely
Green chilli sauce – 3/4/ tsp
Soya sauce – 1/8 tsp
Tomato sauce – 2.5 tbsp.
Corn flour – 2 tsp mixed with 3 tbsp. water (optional)
Pepper powder – 1/2 tsp
Salt – To taste

Method:

1.  Mix all the above ingredients listed under ‘for the batter’ with little water to form a thick paste. Boil water and add cauliflower florets, salt and turmeric powder. Cook only till half boiled, drain water and keep aside
2.  Marinate the boiled cauliflower florets in the batter, mix well and leave it marinated for 15 mins.[Toast them in dosa tawa or oven. Then deep fry them till golden brown or until crispy
3. Heat oil and add sliced garlic, spring onion white part saute for 2 mins then add onion and saute till slightly browned
4. Now add the green chilli sauce, soya sauce mix well in high flame for a minute
5. Simmer, add tomato sauce and little water say 1/4 cup water, add corn flour water mixture of you are adding then allow it boil and come to a sauce consistency. Now add toasted/grilled gobies. Mix well again for 3-4 minutes for the flavours to get blended well with the gobies. The Gobi pieces should be a little crisp and not soggy at this stage. Finally add pepper powder and garnish with spring onion green part and switch off

Iconic Mangalorean Dishes

If there is one place in India that is the epitome of urban calmness, it is Mangalore. Characterised by a serene landscape of rolling hills, coconut trees, fresh water lakes and an ever-pleasant climate, Mangalore is the place to visit if you enjoy long, uninterrupted adventures. While predominantly South Indian, Mangalore’s recent crowds include a mix of cultures from every corner of the country. The mix-and-match of Mangalore’s social framework has given rise to a very delicious blend of eateries unique to the city. Here are some must-try dishes in Mangalore for food lovers.

Mangalore buns

Starting things off with the most important meal of the day; a Mangalorean breakfast is not complete without the classic Mangalore buns.  The buns consist of dough made of flour and ripe bananas, which are fried to get a crunchy-soft finish. Compliment the buns with a bowl of sambar and a cup of filter coffee.

Chicken ghee roast

This dish even has a history; it is a trademark recipe of the Mangalorean Bunt community. Your chapati or dosa needs a gravy side dish, and the chicken ghee roast takes the prize as the most sizzling compliment. The ancient Kundapur masala gives the chicken that aromatic, spicy punch while the ghee adds the much-needed balance of flavours.

Anjal Masala fry

Mangalore’s seafood deserves its very own write-up and if there one dish that would easily be the showstopper; it’s the anjal masala fry. Bursting with spice, the fish is slow roasted till it gets a lovely texture that practically melts in your mouth. Enjoy the fish with a plate of white rice or eat solo with a saucy dip.

Kori Rotti

Another classic serving of the Bunt community, Kori Rotti is a blend of Kori (Tulu word for chicken) and Indian bread, which is made into crispy, dry and thin wafers. A generous dollop of red chilli infused curry is cooked into the chicken, and the entire dish is completed with a topping of classic chat items. You can find this dish on every menu across Mangalore and get a healthy serving of it in weddings.

Chicken dum biriyani

The Mughal’s gift to Indian cuisine has its unique twist in Mangalore. While the Hyderabad biriyani is known for its many layers of meat and rice, Mangalore style dum biriyani brings Southern spices to the core of the dish and balances out the succulent bites of chicken with a crunch of dry fruits.

Charmuri

What do you eat when you are out and about in the streets of Mangalore? Charmuri of course! Mangalore’s answer to chat items, charmuri is essentially a form of puffed rice that is blended with classic chat toppings and a plethora of spices. If it’s too spicy to consume, you can add some curd to balance the flavour. Charmuri is commonly served in a cone and is eaten along with pakodas or tea.

Gadbad icecream

Desserts have a commonplace in every Indian cuisine, but not one dessert comes close to this oddly named ice cream. Gadbad ice-cream was created out of frustration when a customer complained that the ice cream being served wasn’t satisfying enough. The chef in question decided to randomly put together various ice cream flavours in a messy way and top it off with crunchy bites, creating a “gadbad” of favours that were actually appreciated.

If you are visiting Mangalore and hope to try these dishes, restaurants like Thirsty Turtles, Flavours of Arabia, Indian Tadka and Kakunje’s Rasoi will satisfy your cravings. Find all these restaurants in one place; at your favourite The Forum Fiza Mall.

Recipe: Hyderabadi Veg Biriyani

Powered by Aromas of South

Cook Time: 30 minutes

Serves: 3-4

Ingredients:

For cooking rice:
1 cup basmati rice / long grain rice
5 cloves
1 bay leaf / tej patta
10 black pepper
5 cups water
1 tsp oil
½ tsp salt

Fried onions:
1 large onion thinly sliced
2 tsp ghee

Vegetables for gravy:
1 potato, cubed
10 cauliflower, florets
1 carrot, chopped
fistful of green peas
4 to 5 bean, chopped
10 mint leaves / pudina
1 tomato (optional)

For vegetable gravy:
3 tsp ghee / oil
1 tsp jeera
3 cardamoms
4 cloves
1 inch cinnamon / dalchini
1 bay leaf / tej patta
1 star anise
2 tsp ginger-garlic paste
6-7 tsp curd
5 cashews
½ tsp turmeric powder, 1 tsp red chilli powder
2 – 3 tsp biryani masala powder (any readymade Hyderabad biryani masala)
Salt as required

Assembling and layering:
½ cup coriander leaves, chopped
½ cup pudina leaves; ½ cup milk (optional)
¼ tsp of saffron / kesar strands in 5 tsp of milk
10 cashews

Instructions:

Cooking rice: Cook the basmati rice with cloves, bay leaf, black pepper, oil, salt and 5 cups water. cook till the grains are ¾ done or just cooked. drain and keep aside.

Fried Onions:

1.  Thinly slice onions and shallow fry them in ghee / oil until they turn crisp and golden
2.  You can also seep fry the onions. keep stirring often to evenly brown them and prevent burning. (my onions are burnt little; do not burn the onions)
3. Set aside half of these in a plate

Gravy:

1.    Now to the same pan add jeera , cardamom, bay leaf, star, cloves and cinnamon. saute till turn fragrant

2. Now add ginger-garlic paste. and saute till raw smell goes away

3. Next, add all the vegetables and fry for 2 -3 mins

4. Add salt, turmeric, red chilli powder, biryani masala powder. saute for 5 more minutes

5.  Pour 6 tsp of curd and give good stir

6. Also add cashews and tomato and mix well. (adding tomato is optional)

7. Pour half glass of water and cook covered for 15 minutes on low flame. do not overcook the veggies

8. Add mint to the cooked vegetables. boil for a minute. mix well and spread it well evenly

Assembling & Layering:

1. Layer the rice, and pour soaked saffron milk
2. Sprinkle 2 pinches of biryani masala powder. then sprinkle few fried onions, mint and coriander leaves, cashews
3. Also pour half glass of milk evenly. (adding milk is optional; add if your gravy is too dry
4. Cover the pan with aluminium foil. place the lid tightly. cook on medium flame for 15 mins. allow it to rest for at least 15 mins
5. Veg biryani is ready to serve. serve with a raita or- biryani gravy

Tempted enough to try it at home? Do visit the Aromas of South outlet in the Forum Fiza Mall to enjoy the feast!

Movie Review – Lion

Director: Garth Davis

Running Time: 118 minutes

Cast: Dev Patel, Sunny Pawar, Nicole Kidman, Nawazuddin Siddiqui, David Wenham

The nominee of the most coveted Academy Awards in six categories including Best Picture, Lion is a movie that will make you weep in joy. Mostly, biographical movies touch the audience’s hearts mystically. This film is no exception to that.

The story starts with Saroo, a five-year-old, stealing coal from freight trains with his brother. During one such stint, Saroo gets separated from his brother and reaches Calcutta from Khandwa in a train. After a year of intense searching for his mother, which turns futile, and a short stay at an orphanage, Saroo moves to Tasmania with a couple who adopt him.

After twenty years, Saroo recognises an Indian dish from his childhood and sets out to find his biological mother. Whether he accomplishes the mission of finding his mother or not and how his urge to find his biological family causes disruptions in his current life forms the rest of the story.

The film is rational. It is the truth, and just like every other truth, it hurts you. The casting, direction, screenplay, and background score are so poignant that it will make you shed a tear or two. Sunny Pawar as the young Saroo carries the role with ease. He brings into the screen the pain of a lost five-year-old kid. Dev Patel as the grown up Saroo simply steals the show – after all, getting nominated for the Academy Awards is not a child’s play.

Nicole Kidman does justice to her role, like always, with perfection and passion. The movie is worth watching for various reasons. You must see this film to relish the beauty of Calcutta; to understand the issues that many rural families face; to know how painful it is for parents to lose their children; to understand the emotions of a five-year-old kid; and to know how it is to be a small child who is lost in a big cruel world.

If you are interested in watching a movie that would make you cry and smile at the same time, Lion is the one.

Top Pin Bowling Tips for Beginners

Pin Bowling is fun, right? The casual indoor game is one that you could always try with your buddies. Only when you step into the lane will you realize how competitive bowling can get. It is best not to become the butt of all jokes when you end up unintentionally throwing gutter ball after gutter ball. Remember, practice makes perfect, so have a look at our basics for beginners guide on how to bowl like you mean it.

Tip 1: Choosing your bowling ball

Bowling balls are heavy and come in different weight classes with a maximum weight of 7 kilograms. The trick here is to choose a weight class that is just right for you. If it’s too light, you may end up chucking the ball, and if it’s too heavy, you’ll get a sore muscle the morning after. Bowling expert advice to pick a ball that is roughly 10 percent of your body weight.  Even the finger holes matter, so picking a ball that would most likely jam itself into your fingers is a big no.

Tip 2: Footwork

Approach the foul line of the lane and then move four to five steps backward; this is your starting position. For high chances of a strike, your swing and steps forward should be synced. Step one; the ball is pushed away from the body, step two; the ball is in line with your body, step three and four; the ball is arched forward and released. Remember to release the ball with your weaker foot ahead of your stronger foot. As you get better with your footwork, you can try a five-step process where you take an initial timing step before the swing and release.

Tip 3: Arm swing

Ask any expert, and they will always reply with, “It’s all in the swing.” Indeed, the way you swing your arm before releasing the ball can decide between a gutter ball and a strike. There’s a lot that goes into the swing and release, so we’ve broken it down for your better understanding.

• Don’t stretch your palm across the surface of the ball. Hold the ball in a way that there is a small gap (enough to fit a pencil) between your palm and the ball.
• Don’t bend or flex your wrist too much
• Hold your hand straight throughout the backswing and release of the ball
• As you swing forward, release the ball the moment you hand reaches your ankle

For beginners, it’s best to bowl straight, but if you like to spin the ball, release the ball with your stronger hand turned towards your body.

Tip 4: Targeting

Those arrows on the lane are there for a reason; they help guide your aim towards the pins. It is recommended that you always keep your aim between the centre and following three arrows on either side (depending on your bowling arm and spin direction); doing this ensure your ball hits the first, third, fifth and ninth pin to achieve a strike.

Tip 5: Equipment

Believe it or not, there is etiquette in bowling! Before you approach the lane, there are a few things you need to purchase to look the part. Below is the shop list.

• Shoes- Bowling shoes are similar to badminton shoes; it has a smooth, non-marking sole that gives you good grip while not spoiling the lane’s surface.
• Gloves- Gloves are optional but useful if you don’t want a sore palm the next day. Bowling gloves are, of course, fingerless types.
• Bowling ball bag- A very important accessory, unless you want to create chaos after the game with a loose ball

Practice, practice, and practice more, soon enough you’ll find yourself scoring big numbers with consistent strikes. Need a good place to hang out with your friends and bowl a round or two? Drop by at SVM Bowling & Gaming at your favourite Forum Fiza Mall.

Schezwan Fried Rice – Recipe

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Powered by Mad About China

Prep Time: 8min
Cook time: 30 min
Serve: 4

Ingredients:
6 tbsp. Schezwan sauce
3 cups cooked Chinese rice
1 1/2 tbsp. oil
2 tsp finely chopped garlic (lahsun)
1 tsp finely chopped ginger (adrak)
1/4 cup finely chopped spring onions (whites and greens)
1/4 cup finely chopped capsicum
1/4 cup finely chopped carrot
1/4 cup finely chopped French beans
2 tbsp. finely chopped celery (ajmoda)
1 tsp soy sauce
1 tsp vinegar
Salt to taste

For the Garnish:
2 tbsp. of finely chopped spring onion greens

Method:

1.       Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and sauté on a medium flame for a few seconds

2.       Add the spring onions, capsicum, carrot and French beans and sauté on a high flame for 2 to 3 minutes

3.       Add the celery, Schezwan sauce, soya sauce, vinegar and 2 tbsp. of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally

4.       Add the Chinese rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally

5.       Serve immediately garnished with spring onion greens

Would like to taste it before making it at home? Head to the Mad About China outlet at The Forum Fiza Mall!

Korri Sukka – Recipe

Powered by Aromas of South

Prep Time : 30 Minutes
Cook time : 30 Minutes
Serves : 5-6

Ingredients:

1 kg Chicken (Small pieces)
1 Onion (Thin slices)
2 Cardamom (Elaichi)
1 tsp. Salt
2 tbsp. Oil
1 big Coconut (Scrapped)

For Masala:

2 tbsp. Coriander (Dhania)
1\4 tsp. Cumin (Zeera)
1\4 tsp. Mustard (Rai)
1\2 tsp. Pepper (Kalamiri)
4 Cloves (Lavang)
1 pc Cinnamon (Dalchini)
10 Bedki Chilies (Mirchi)
6 Kashmiri Chilies (Mirchi)
1\4 tsp Turmeric (Haldi)
1 Onion
4/5 flakes Garlic
1 small pc Ginger
1 Tamarind & 1 tsp Salt

Method:

• Roast both Chillies in a pan & keep aside
• In the same pan roast, Coriander, Cumin, Mustard, Pepper, Cloves, Cinnamon, Onion, Ginger & Garlic
• Grind all the masala items together (fried stuff, salt, tamarind & turmeric) with little water to make a smooth paste
• Heat oil in a vessel and fry onions to golden brown
• Add Chicken, salt & elaichi and cook for 10 minutes
• Add ground masala and let it boil
• Add scrapped coconut and boil again
• Taste and check if you need to add more salt

5 Restaurants to Satisfy Your Culinary Desires

“BUURPP”, ah yes, that satisfying sound that lets you know you just had a hearty meal. Food lovers in India know you can’t be obsessed with one type of food and thankfully, we’re blessed to be in a country where food reaches out to all of the five senses. The sixth sense, of course, is our inept instinct to narrow down some of the best places to eat. So, if you’re looking to refine your foodie sense, here’s a list five restaurants in Mangalore that are sure to satisfy your culinary desires.

Café Coffee Day

How else would you start your day? A refreshing cup of coffee kicks off our list and one of the best places to sip and slurp away a lazy morning is Café Coffee Day (popularly known as CCD). CCD has been catering some of the finest blends of coffee since 1996 and never fails to brew ups something new. The setting at CCD invites a very casual yet very entertaining atmosphere that is perfect for all sorts of crowds. CCD The Lounge is a party themed setting that is all about unwinding over a freshly made menu of snacks and beverages, while CCD The Square is a more professional setting that lets business conversations flow with ease over quick bites and strong coffee blends. Café Coffee Day recently opened revamped their menu to include a delicious selection of region-inspired burgers and fresh squeezed juice blends.

Thirsty Turtle

Aptly named to entice food lovers, Thirsty Turtles is a fine place to indulge in a massive menu of continental and local foods. The ambience is well designed and spaced out enough to sit a good number of people. The food looks as good as it tastes, especially thanks to the unique presentation styles and perfectly spiced delicacies. There is even a selection of fast foods on the menu and the burgers served are sure to give McDonald’ a run for their money.  Also on the menu is a refreshing selection of cocktails and mocktails that go well with a hearty three-course meal.

Chicking

Move over KFC; there’s a new Chicken specialist in town. Hailing from Dubai, Chicking has rapidly established a devoted fan base thanks to their super-delicious range of fried chicken and excellent fast-food service. The menu is kept simple, yet everything on it is bound to make your tongue waggle. The very popular Original Fried Chicken continues to be their best-sold food, while you can also try the new Flaming Grilled Chicken and Big Beef Burger. Other favourites include the locally inspired Tandoori Burger and Chicken Wraps.

Dominos Pizza

You guessed it right! We couldn’t complete this list without including those good old pizzas. Dominos Pizza has been around in India or as long as we know yet still manage to surprise us with their overflowing menu of pizzas and other filling eats. You can always count on Dominos to satisfy your hunger pangs on any given time and place. As their outlets and popularity continue to expand, Dominos keeps the mouth-watering with an incredible number of offers, meal combinations and catering services.

Mini Melts  

To end a great round of food, you need desert, and it doesn’t get better than Mini Melts. The American ice cream chain gains worldwide attention because of its unique cryogenically frozen ice cream making technique. The method uses liquid nitrogen to freeze and store fresh creams, meaning that you get the thickest and purest form of ice cream. With over fifty flavours to chill with, Mini Melts’ “melt in mouth” ice creams are an experience not to miss.

Are you tired of running around the city looking for these scrumptious food outlets?  Come on over to Forum Fiza Mall where everything you need to eat is just an escalator away.