The cake, which tragically led to the death of a 10-year-old girl in Punjab's Patiala last month, contained a high concentration of artificial sweetener, officials revealed on Monday. The girl's entire family fell ill after consuming a chocolate cake purchased online from a bakery for her birthday. A report showed a high amount of saccharine, a sweet-tasting systematic compound, was used to bake the cake. A small amount of saccharine is used in eatables and drinks, but high levels can quickly increase one's blood glucose levels. Officials said action will taken against the bakery as an FIR has already been filed against its owner. After the incident, the food ordering app Zomato banned the bakery owner and also delisted the bakery from its platform. Also Read: 'Packaged food brands have been blatantly lying to us' This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
22 April,2024 06:46 PM IST | Mumbai | IANSTime machines may still be a pipedream, but there’s something in Mumbai that might be good enough to make all your time-travel dreams come true. Gaylord - a name that needs no introduction, is all set to unfold a new chapter in its legendary journey. The iconic 67-year-ols restaurant is all geared up to embrace the new times and the changing world with a revamped look while retaining its old charm that will draw not only the yesteryear crowd but also today's generation. The all-new Gaylord with its new yet cultural and heritage look will also offer an exciting new menu keeping its legacy intact. Established in 1956 by partners Ghai & Lamba, located in the bustling street of Churchgate, the legacy continued with Sunil Lamba and continues still with the new owners Dhruv & Divij Lamba being the torchbearers of this iconic restaurant. ‘Gaylord’, a combination of both the partner’s names ‘Ghai’ & ‘Lamba’ has served as a heritage landmark for decades, that stands as a link to Mumbai’s glorious past, is now ready to take you back to the golden years through a nostalgic cuisine and atmosphere. The new interiors designed by Headlights Studio, a design firm from Delhi draw its inspiration from the black and white colonial-era infused with rich historical accents. The lavish Parisian outdoor patio, colonial architecture, vintage atmosphere, cosy ambience, delicately carved historical artefacts & statues, beautiful intricate chandeliers, and plush seats will make you want to stay still in the moment. The walls are lined with more than 150+ original B & W photographs sourced from renowned photographers like Madan Mahatta and various others, narrating a story of their own. All these photographs are curated by Delhi based gallery Blueprint 12. Among these photographers, you might also spot a few familiar faces of prominent personalities like Raj Kapoor, Lata Mangeshkar, Pandit Ravi Shankar and even some rock idols like the Beatles, a testament to Gaylord’s rich legacy and irreplaceable charm. “Redesigning the space of this iconic restaurant was like a dream come true. It was a harmonious dance between honouring its rich history and infusing it with a fresh, contemporary flair. Every element is carefully curated, and every detail is meticulously crafted, to create an ambience that not only captivates the senses but also pays homage to the restaurant's enduring legacy while embracing the spirit of modernity.” says Sidharth Srivastava, design principal at Headlights Studio. The elegant fine-dining space is no stranger to setting new trends, from introducing formal ballroom dancing and live bands in the Jazz age in Mumbai to being the go-to social gathering hotspot for many Bollywood celebrities in the '60s, Gaylord has been an indispensable part of the city’s cultural fabric and keeps this tradition alive still. The revamped Gaylord space will host many cultural nights from live grand piano recitals, to live music events and specially curated hi-tea parties, a truly designated space for people of all ages. While enjoying the cosy ambience, patrons can indulge in the newly curated dishes along with their old favourites featuring a variety of cuisines, and new scrumptious delicacies with the same trademark delicious taste. Known for its delectable breakfast bites and Indian and continental cuisine, start your day with some healthy and tasty breakfast with ‘Sahib Full English’ consisting of eggs served with sausage, bacon, baked beans and toast. Spend your lazy afternoons with their mention-worthy ‘Tier Specialty High-Tea platters’ featuring a selection of pantry sandwiches, bite-sized cakes, pakoras and hot/cold beverages. The array of teas served will make you forget your coffee, partake in some Kashmiri Kahwa or the Darjeeling First Flush, and don’t forget to also try Flowery Nilgiri Orange Pekoe, a rare type of tea produced only in the Nilgiri region during their winter harvest, all served in specially curated crockery and cutlery imported from France. Indulge in the classics like the Gaylord’s famous mashed potatoes, or Chicken ala Kiev an all-time favourite chicken breast stuffed with buttered mushrooms and cheese, or experience the Lobster Thermidor prepared in a delicate mushroom & cream sauce with white wine, carefully baked in a shell and topped with cheese. There’s something for the sweet vegetarians too, try Veg Au Gratin a combination of vegetables in cream sauce baked with cheese, or Lasooni Palak a creamy spinach preparation flavoured with fresh garlic and spices. “Crafting each dish at Gaylord is like composing a symphony, blending tradition with innovation to create a culinary masterpiece that resonates with the legacy of our iconic restaurant, now rejuvenated with a new menu that celebrates both our heritage and the flavours of tomorrow, we can’t wait for your patrons to try the new dishes and choose their favourites,” says Chef Vikram about the new menu. Pair these dishes with flavourful elixirs from the newly created cocktail menu with riffs of interesting local and international picks with a unique outlook on colonial drinks such as Martinis, Bloody Mary, and GnTs. Pick your poison from our famous GnT ‘Gaylord Cucumber Collins’ made with gin, cucumber, lemon & sparkling water or The Royal Mysore a flavourful mixture of smoked bourbon, sandalwood, cherry, citrus and Indian bitters. The desserts are to die for, choose from the classic Black Forest, Pineapple Cake or try something new with the Japanese Cheesecake and Mixed Fruit Cake, they will surely not disappoint. “Gaylord's new look and menu is not just a celebration but a tribute to its long-standing legacy of 67 years. We promise to keep pushing boundaries each year and preserve our precious past. Gaylord is committed to standing the test of times, being a haven for generations and forging new ever-lasting memories, synonymous with warmth and love for good food.”, says Dhruv and Divij Lamba, owners of Gaylord.
22 April,2024 05:19 PM IST | Mumbai | mid-day online correspondent
While you and I continue to indulge in unhealthy treats, a 31-year-old Indian is on an unwavering journey to raise awareness about the havoc packaged foods and beverages are wrecking on public health. Very recently, Revant Himatsingka aka Food Pharmer chalked out a sugar board that brings to one’s notice the amount of sugar some of the most prominent beverage brands have. On his Instagram handle, which has a following of over one million, he is seen urging people to create a similar sugar board and paste it in either their office spaces or home. This is to ensure each of us is mindful while gulping down the sugary drinks and understand their health hazards. To dig deep into his efforts, Mid-day Online conversed with this ‘social’ content creator who shared why he is on this journey. Breaking the conventional pattern, Himatsingka opens with a rhetorical question to the writer — “What is the most important thing in our life? Health. What is health largely shaped by? Food choices. What are we majorly eating today? Packaged food, which is blatantly lying to us about being healthy. While there are multiple reasons behind creating content around packaged foods, this Kolkata-based young Indian who has studied nutrition at New York University shares the germ behind it all: “I have always had an interest in nutrition. Growing up, I often used to see health-conscious people sipping on energy drinks marketed as healthy. I could sense it was wrong. I felt bad that these people were willing to make healthy choices but were picking up the wrong products.” ‘I was asked to take down the first video I posted’Himatsingka, who is also the author of a book titled ‘Selfienomics: A Seriously Funny Guide to Living the Good Life’, now runs an Instagram handle under the name ‘Food Pharmer’. The name has a fun pun on the word ‘Pharmer’ which is a combination of the words ‘farmer’ and ‘pharmacy’ (relating to medicines.) “The idea behind the name is that if we eat food produced by farmers we can reduce our dependency on pharma and that food is medicine,” says Himatsingka. This Food Pharmer put out his first video on April 1, 2023, highlighting the excessive amount of sugar Bournvita has. After the video went viral attracting 12 million views, Himatsingka was told to take it down following a legal lawsuit from the company. Himatsingka who is also an MBA graduate from the Wharton School of Business, having three years of working experience as a consultant with McKinsey, USA, was in Bhutan when he first received a lawsuit. “I had less time to take down the video and decide my plan of action. I had never witnessed anything on such a large scale. The document I received was lengthy and had a lot of legal jargon which was beyond my comprehension. So, yes that was a stressful time, I did fear legal action but not so much. Himatsingka titters, “My parents definitely did worry since I had left my job in the US, returned to India to create videos and had already got myself into a legal battle in just two weeks.” He mentions that although he decided to take down the video, doctors came out in support and signed a document stating that all that was said in the video by him was indeed true. He also faced four more lawsuits following his first one, however, that has not deterred this 31-year-old. On being asked what keeps him going, he says, “I have understood that this is a part of the process. What I am doing is not easy. It is not easy to bring about a change, especially when giant companies are involved. There are chances this might go on even though I hope it doesn’t because this is for a larger good.” He adds, “Unlike earlier, now I make a careful choice of words. From the past lawsuits, I have realised that the words I use can be twisted in any way to build a strong case against me. I understand the risk my videos have so I now work strategically. Although it might look easy on the screen, I put a lot of effort into getting the script right to convey the right facts to my audience without fearing legal actions.” This said the content creator points out that there have been significant changes. “Whether it is the impact of my videos or not, we don’t know. Bournvita recently reduced its sugar content and states it has 14 per cent less sugar than the time when I made the video. Maggi ketchup also reduced their sugar content by 22 per cent. This too was after I made a video sometime around April, or May this year. So there has been a reaction and a positive impact.” View this post on Instagram A post shared by Revant Himatsingka (@foodpharmer) ‘Misinformation in the market made my videos go viral’It is only natural for consumers like you and me to pick a product by looking at the front side of the packaging. For example, most products like bread or biscuits, as mentioned in this content creator’s video might claim to be wheat-based or multi-grained but have more amount of white flour or maida in it. Similarly, ketchup brands claiming to be made from farm-fresh tomatoes might not even have tomatoes. The same is true with fresh juices that might just have fruit flavour instead of actual fruit juice. “It is important to educate consumers about the food they are consuming as healthy. Since there was a lot of misinformation and marketing tactics at play, it was easy for consumers to fall prey to it,” says Himatsingka. This 31-year-old makes videos engaging for the audience by keeping them short, using simple terminologies and adding humour. His short informative videos have brought to the limelight false information and helped many Indians switch to healthier choices. This said the videos created by Himatsingka have brought on a wave of positive reactions from netizens. While some say he should be awarded a ‘Bharat Ratna’ some compare him to a new-age freedom fighter fighting against the evil of packaged food. “It is mind-boggling reading so many emails and messages from people saying that they have reduced consuming packaged food which has improved their overall health,” says Himatsingka. Parents especially have become more aware of what they are feeding their children as healthy unlike earlier when they believed the product to be healthy simply because the advertisement claimed it to be healthy without really questioning if it was indeed true (this is especially true with milk drinks and baby foods). View this post on Instagram A post shared by Revant Himatsingka (@foodpharmer) ‘Reading food labels is an even more important skill than coding in the 21st century’A lot of our incorrect food choices are made due to a lack of understanding, knowledge and awareness. It is essential to know the nutritional value of every food to be able to make mindful food choices. Himatsingka shares a relevant observation: “Many of us believe that chocolates are bad for health and avoid eating them because of their sugar content. However, we also eat biscuits each day which is even worse.” To be able to counter the evil of packaged foods, it’s essential to read food labels. “Today, being able to read food labels is an even more important skill than coding.” Besides speaking about brands selling unhealthy packaged food, Food Pharmer also educates his audience on how to read food labels and pick better alternatives. He shares a few tips: 1. Always turn around the packet. Brands can make any claims on the front packaging to entice buyers. 2. Check for the expiry date of the product. Most people opt for a product whose expiry date is longer. That is the wrong practice. The longer the expiry date, the more preservatives it will (usually) have. Avoid such products. 3. Check the ingredient list. The ingredients are mentioned in order of weight. The one mentioned at the top will be present in the product in the highest quantity. The ingredients will be mentioned in the order of their quantity. 4. Make sure that sugar, white flour or maida and palm oil are not on the first four places on the list. If they are placed first, it means the product is unhealthy and should be avoided. 5. Avoid products in which the names of the ingredients are unheard of or complicated to understand and pronounce. These are usually the harmful ingredients although this always might not be the case. 6. Also check the nutrition label of products. For example, if you are buying a protein bar that claims to be high in proteins, check how much protein quantity it holds. Some mention having just four grams of protein while a human body requires more protein. ‘I don’t have a problem with packaged food, I have an issue with it being marketed as healthy’ This Food Pharmer always strives to make videos on the most relevant topics. He plans to focus on foods people consume the most and daily. This involves breads, health drinks, masalas, instant noodles, beverages, and snacks. He also picks out subjects where he believes there is more misinformation and a severe lack of awareness. Currently, Himatsingka is busy raising awareness about the sugar content present in beverages like soft drinks and packed fruit juices. Many netizens are seen installing sugar boards in their offices and homes to resist indulging in drinks that can have a hazardous impact on their health. View this post on Instagram A post shared by Revant Himatsingka (@foodpharmer) He says, “By adopting such practices we remind ourselves to make mindful and healthy food choices.” He urges everyone to make healthy choices whenever and wherever possible. “Instead of binge-eating chips, eat murmura or makhana. Instead of having sugary drinks, have coconut water, lime water or just plain water.” Adding to this he says, “Create a list of the foods that you like to eat which are also healthy and try to carry them with you to the office or college. Prepare food charts of unhealthy foods and remind yourself of how they negatively affect your health. By adopting such practices, you will be able to reduce the intake of unhealthy packaged foods.” Himatsingka himself loves eating makhana, chana and peanuts (in moderation) mixed with chopped onions, tomatoes and squeezed lemon juice. On being asked if he practices what he preaches, the Food Pharmer says, “Yes, I do try to implement the same in my own life. I too get food cravings. I too enjoy a cup of ice cream, instant noodles or even chips from time to time, but I also resist it as much as I can. There is nothing wrong with relishing a packet of Maggi once a month or enjoying an ice cream once in a while on special occasions. However, indulging in them regularly is problematic.” He adds, “I don’t have a problem with packaged foods. I am not telling people to discontinue eating packaged food completely. I am asking people to consume these foods in moderation. I have a problem with companies marketing these foods as healthy and misleading customers. The only way to fight this is to read food labels and make healthy choices.” This social content creator has been closely working with nutrition and other health experts, carrying out his research to be able to provide factual information to his audience. In this process, he says he has not earned a penny for himself. When asked what are his future plans, he says while there is nothing concrete in place as of now, he has a few ideas to raise more awareness about the importance of nutrition, food and reading food labels by developing a food curriculum, especially at the school level.
21 April,2024 08:26 AM IST | Mumbai | Aakanksha Ahire
Cheese paired with any dish – from burgers, and pizzas to pastas and sandwiches – tastes heavenly. A grilled cheese sandwich is the best way to calm the hunger pangs that hit at any hour of the day. The perfectly grilled bread with butter and gooey cheese oozing between the bread slices is a quick, filling snack, not to mention comforting. For this writer, a grilled cheese sandwich is a go-to when she wishes for a break from mundane meals. The taste of a grilled cheese sandwich is elevated when paired with flavourful dips and other stuffings. One can never run out of ideas to experiment with a classic grilled cheese sandwich. As April 12 is marked as National Grilled Cheese Sandwich Day, Mid-day.com invited chefs to share innovative recipes that bring a delicious twist to the classic grilled cheese sandwich. Let’s dig in! Truffled Mushroom and Fontina Grilled Cheese Sandwich This recipe takes inspiration from Italian cuisine, known for its rich flavours and high-quality ingredients, to elevate the humble grilled cheese into a gourmet experience. Chef Ravish Mukhri, Ditas, Lower Parel, tells Mid-day.com, “This recipe is shared to inspire home cooks to explore the depths of Italian cuisine within the framework of a beloved comfort food. The use of truffle and Fontina cheese brings a luxurious element to the sandwich, showcasing how simple ingredients can be transformed into an exquisite dish.” Ingredients: Ciabatta or sourdough bread - 4 slices Fontina cheese (grated) - 200 gm Mixed wild mushrooms (porcini, shiitake, and cremini) - 250 gm Truffle oil: 2 tbspFresh thyme leaves (chopped) - 1 tbsp Butter - 2 tbsp Garlic (minced) - 2 cloves Olive oil - 1 tbsp Salt to taste Pepper to taste Method: 1. Heat olive oil in a pan. Add minced garlic and thyme, and saute the mushrooms until they turn soft and golden. Drizzle truffle oil towards the end, and season with salt and pepper. 2. Now start assembling the sandwich. On slices of ciabatta or sourdough, layer the sauteed mushrooms and grated Fontina cheese. Drizzle a little more truffle oil if desired. 3. Butter the outside of the bread and grill the sandwich in a pan over medium heat. Press down gently to ensure even cooking and flip once the bread is golden and the cheese has started to melt. 4. Cut the sandwich into halves or quarters and serve hot, ideally with a side of mixed greens tossed in a light vinaigrette to cut through the richness. Also Read: Gazpacho to Smoke Salmon Rolls: Add cucumber to make unique dishes by following these recipes this summer Grilled Chicken Tikka Sandwich with Cheddar, Bacon, and Pesto Mayo This sandwich combines Indian and American foods to create something unique. Grilled chicken tikka, a delicious spicy Indian dish is paired with cheddar cheese, bacon, and pesto mayo. This combination makes the classic sandwich even better. Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Private Limited, says, “The spicy chicken tikka complements the creamy cheese and savory bacon. The addition of pesto mayo adds freshness and balances the richness of all the components. The resulting flavour is satisfying for both Indian and American preferences.” Ingredients: Boneless, skinless chicken breasts - 2 Slices of cheddar cheese - 4 Bacon strips - 4 Sandwiches bread - 4 Mayonnaise - 1/4 cup Pesto sauce - 2 tbsp Salt and pepper to taste Olive oil For preparing chicken tikka marinade: Plain yogurt - 1/2 cup Lemon juice - 2 tbsp Garlic cloves (minced) - 2 Ground cumin - 1 tsp Ground round coriander - 1 tsp Garam masala - 1 tsp Turmeric - 1/2 tsp Ground ginger -1/2 tsp Salt and pepper to taste Method: 1. Mix all the ingredients for the chicken tikka marinade in a bowl. 2. Coat the chicken breasts with the marinade and refrigerate for at least an hour (or overnight, for best results). 3. Preheat the grill or grill pan over medium-high heat. 4. Cook the bacon until crispy and set aside on paper towels. 5. Remove the chicken from the marinade and season with salt and pepper. 6. Grill the chicken breasts for six to eight minutes per side until fully cooked. 7. Let the chicken rest for a few minutes before slicing. 8. Mix the mayonnaise and pesto sauce in a small bowl to make the pesto mayo. 9. Lightly toast the sandwich bread slices on the grill. 10. Spread the pesto mayo on the bread. 11. Top with a grilled chicken breast, two slices of cheddar cheese, and a strip of bacon. Your Grilled Chicken Tikka Sandwich with Cheddar, Bacon, and Pesto Mayo is ready to savour. Pesto, Sun-Dried Tomato, and Mozzarella Grilled Cheese Sandwich Drawing inspiration from the vibrant flavours of the Mediterranean region, this grilled cheese sandwich combines classic Italian ingredients with a modern twist. Chef Ajay Kumar, executive chef at Tapas, Jaypee Vasant Continental tells us, “Pesto, sun-dried tomatoes, and fresh mozzarella are staple ingredients in Mediterranean cuisine, known for their bold flavours and versatility. By incorporating these ingredients into a grilled cheese sandwich, we create a delightful fusion of Mediterranean and comfort food.” Ingredients: Bread slices (your choice of bread, but something sturdy works best I use ciabatta) - 2 Basil pesto - 1 tbsp Fresh mozzarella cheese slices - 2-3 Sun-dried tomatoes (drained of excess oil) - 2-3 A few leaves of cleaned lettuce Butter or olive oil for grilling Method: 1. Start by thinly slicing the sun-dried tomatoes. If the dried tomatoes are packed in oil, drain them well and pat them dry with a paper towel before slicing them.2. Lay out your bread slices on a clean surface. Take one slice of bread and spread the basil pesto evenly over one side.3. Arrange lettuce and sun-dried tomatoes over the pesto-covered slice of bread.4. Place the mozzarella cheese slice on top of the sun-dried tomatoes.5. Place the second slice of bread on top of the mozzarella cheese, creating a sandwich.6. Heat the sandwich griller on medium heat. Add a small amount of butter or olive oil to it. 7. Once the griller is hot, carefully place the assembled sandwich. 8. Cook for two-three minutes until the bread is golden brown grilled mark and crispy, and the cheese is melted. 9. Once the sandwich is grilled to your liking, remove it and transfer it to a cutting board. 10. Allow it to cool for a minute or two to avoid burning your mouth. 11. Cut the sandwich in half if desired, and serve it warm. 12. Serve with a portion of French fries, mustard, ketchup and side salad. Also Read: Aamsul Saar to Kokum Hummus: Try these refreshing Kokum-infused drinks and dishes to beat the Mumbai heat Apple and Gouda Grilled Cheese with Caramelised Onions What makes this recipe special is how it mixes up flavours you might not expect in a grilled cheese sandwich. “You've got the creamy Gouda cheese and the tangy Granny Smith apples that add a nice kick and crunch to the sandwich. Further, those sweet caramelized onions come together with a touch of balsamic vinegar adding more taste to the dish,” says Chef Chef Rahul Desai, Blah, BKC. Ingredients:Multigrain bread slices - 4 Gouda cheese (thinly sliced) - 120 gm Granny Smith apple (thinly sliced) - 1 Onion (thinly sliced) - 1 Butter - 2 tbsp Olive oil - 2 tbsp Balsamic vinegar - 2 tbsp Salt and pepper to taste Method:1. Start by caramelising the onions. Heat the olive oil in a skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown. Stir in the balsamic vinegar and continue cooking for another five minutes. Remove from heat and set aside.2. Heat a non-stick skillet over medium heat. In the meantime, assemble the sandwiches.3. On two slices of bread, layer the Gouda cheese slices, followed by a layer of thinly sliced apples and a generous spoonful of caramelized onions. Top with the remaining bread slices.4. Spread a thin layer of softened butter on the outsides of each sandwich.5. Place the sandwiches in the preheated skillet and cook until golden brown and crispy on one side – about three to four minutes.6. Carefully flip the sandwiches and continue cooking until the cheese is melted and the other side is golden brown.7. Remove from the skillet and let it cool for a minute before slicing and serving. Also Read: Prakash cha sabudana vada to Gomantak chi fish thali: Iconic eateries in Dadar serving authentic Maharashtrian cuisine Ham & Jam MeltSpeaking about her choice of a grilled cheese sandwich, Chef Amrusha, Amour Bistro says, “I have always loved combining sweet and savoury elements. My favourite snack as a teenager was always peanut butter and Jam sandwiches. So I added my next most favourite thing to it, smoked ham, Black Forest Ham would be my ideal ham or a good smoked ham.” Ingredients: Toasted Country Loaf - 2 slices Brie cheese (thinly sliced) - 20 gm Emmental cheese sliced - 20 gm Vintage cheddar (optional) Oak smoked ham - 3 slices Raspberry jam (should be tart, not too sweet) - 1-2 tbsp Peanut butter (optional) - 1 tsp Baby Rocket leaf (optional) - 2 sprigs Butter as desired Method: 1. Apply butter on both sides of bread and toast until golden on both sides. The toast at this stage may be semi-toasted. A bit of a soft centre is good. 2. Spread your raspberry compote or jam (store-bought or homemade) on one toast. 3. Layer it up with folded slices of smoked Ham. The smoky salty flavour of ham compliments the tartness of the raspberry. 4. Next drizzle a teaspoon of peanut butter over the ham. Skip this step if you have nut allergies. 5. Now, layer the Brie cheese over lofty slices of ham. The choice of cheese is not sharp but mild and extremely melty. If you’d like a sharper cheese included, add vintage cheddar for that extra kick. 6. If you’d like to add some rocket leaf for a little green freshness, now would be the time to place a couple of sprigs on top. 7. Finally, cover with the second slice of toast. 8. Place the sandwich on a heavy bottom pan on the stove or a flat grill. Cover with a stainless steel bowl or a cloche. On medium heat, allow the cheese to melt inside the sandwich, flipping the sandwich as required to prevent burning. This may take a few minutes, and voila! There you have it - the Ham and Jam Melt. Smoked Mushroom Ciabatta Chef Sufeeyan Khan, Sao By The Shore says, “This sandwich is unique as it combines flavours and textures - the savoury smoked wild mushroom pairs perfectly with the tangy horseradish sauce, sweet caramelised onions, and the sharpness of the provolone cheese. The ciabatta bread adds a crispy exterior and a soft interior, enhancing the overall eating experience.” Ingredients: Loaf of freshly baked ciabatta bread - 1 Smoked wild mushrooms (thinly sliced) - 200 gm Creamy horseradish sauce - 1/2 cup Onion (thinly sliced) - 1 Sharp provolone cheese (sliced) - 150 gm Olive oil - 2 tbsp Salt and pepper to taste Method: 1. Preheat your oven to 350°F (175°C). 2. Begin by caramelising the onions. Heat a tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they turn golden brown and caramelised, about 15-20 minutes. Season with a pinch of salt and set aside. 3. While the onions are caramelised, slice the ciabatta bread horizontally to open it up for the sandwich. 4. Spread a generous layer of creamy horseradish sauce on both halves of the ciabatta bread. 5. Layer the thinly sliced smoked wild mushrooms on one-half of the ciabatta bread. 6. Place the caramelised onions on top of the mushrooms. 7. Arrange the slices of sharp provolone cheese over the onions. 8. Close the sandwich with the other half of the ciabatta bread. 9. Brush the outer side of the ciabatta bread with the remaining olive oil. 10. Wrap the assembled sandwich in aluminium foil and place it on a baking sheet. 11. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the bread is crispy on the outside. 12. Remove from the oven and let it cool for a few minutes. 13. Unwrap the sandwich, slice it into individual portions, and serve immediately. Gourmet Truffle Grilled Cheese SandwichThis gourmet truffle grilled cheese sandwich is a decadent delight for cheese lovers. The sandwich is perfectly balanced with a crispy exterior and a gooey, melted cheese interior. Whether enjoyed on its own or paired with a bowl of tomato soup, this sandwich is sure to satisfy your cravings and leave you craving for more. Chef Ajay Thakur, head chef, Hitchki Resto Bar tells Mid-day.com, "I'm sharing this gourmet truffle grilled cheese sandwich recipe because it's my twist on a classic comfort food. It combines the richness of Gruyere and white cheddar cheeses with the luxurious aroma of truffle oil, elevating the humble grilled cheese sandwich to a whole new level of indulgence. I believe everyone deserves a taste of gourmet goodness, especially on National Grilled Cheese Sandwich Day." Ingredients: Slices of your favourite bread (sourdough works great) - 4 Shredded Gruyere cheese - 1 cup Shredded white cheddar cheese - 1 cup Truffle oil - 2 tbsp Unsalted butter - 2 tbsp Grilled chicken (optional) Method: 1. In a small bowl, mix the shredded Gruyere and white cheddar cheeses. 2. Drizzle truffle oil over one side of each slice of bread. 3. Heat a skillet or griddle over medium heat. 4. Spread butter on the side of each slice of bread that doesn't have truffle oil. 5. Place one slice of bread, buttered side down, onto the skillet. 6. Sprinkle a generous amount of the cheese mixture onto the bread in the skillet. 7. If using, add a layer of grilled chicken on top of the cheese. 8. Place another slice of bread on top, truffle oil side up. 9. Cook until the bottom slice of bread is golden brown and crispy, and the cheese is melted, about three to four minutes. 10. Carefully flip the sandwich using a spatula and cook until the other side is golden brown and crispy, and the cheese is fully melted. 11. Remove from the skillet and let it cool for a minute before slicing and serving. 12. Serve with a portion of French fries. Chili Chorzio ToastieUrvika Kanoi, Head chef and Founder of Cafe Duco and The Daily Kolkata tells us, "This dish is the ultimate crispy, cheesy and absolute flavour bomb toastie. Packed with a cheese blend , pickled chilis and chorizo its going to tantalise your tastebuds and satisfy those cravings." Ingredients Brioche, white bloomer, sourdough, shokupan (any of your choice) - 2 slices Sliced chorizo sausage - 3-4 Jalapenoes - 5-8 slices Garlic butter - 1 tbsp Pepper - a pinch Spanish paprika - a pinch For making the cheese blend Cheddar - 1/4 cup Mozzarella - 1/4 cup Monterey Jack - 1/4 cup Mix all and use as needed Method: 1. Toss the chorizo in a grill pan / regular pan. Do not wash the pan. 2. Top a slice of bread with chorizo, cheese, jalapenos and seasonings. Sandwich together with the other slice.3. Put a little garlic butter on both sides and use the same pan to cook the sandwich till its crispy.4. Serve with hot sauce and garlic aioli (optional) Grilled Cheese Chutney Sandwich by Chef Ronik Kumar, Ministry of AppetitePacked with protein and calcium from the cheese, vitamins, and minerals from the mint, coriander, and garlic, as well as heart-healthy fats from butter, this sandwich provides a balanced mix of nutrients. The chef says, "When enjoyed as part of a balanced meal, the Grilled Cheese Chutney Sandwich can contribute to overall well-being, making it a flavourful and nutritious option for any time of the day." Ingredients:Bread slices - 2 Butter - 10 ml Mint leaves - 20 gm Coriander leaves - 30 gm Garlic cloves - 5 gm Green chilies - 2-3 Salt - 3 gm Roasted jeera (cumin seeds) - 2 gm Lemon juice - 5 ml Cheese slice - 1 Method:Prepare the Chutney1. Wash the mint and coriander leaves thoroughly.2. Chop the mint, coriander, and green chilies.3. Peel and chop the garlic cloves.4. In a grinder, add mint leaves, coriander leaves, chopped green chilies, chopped garlic, salt, and lemon juice.5. Grind all the ingredients to form a smooth paste.6. Transfer the chutney to a bowl and mix in the roasted jeera. Set aside. Assemble the Sandwich1. Take two slices of bread.2. Apply a light layer of butter on one side of each bread slice.3. On the unbuttered side of one bread slice, spread a generous amount of the prepared chutney.4. Place a slice of Amul cheese on top of the chutney.5. Cover the cheese with the other bread slice, buttered side facing outwards, to form a sandwich. Grill the Sandwich1. Preheat a grill pan or a sandwich maker.2. Place the assembled sandwich onto the grill or sandwich maker.3. Grill the sandwich until it turns golden brown and the cheese melts, typically for about 2-3 minutes on each side. Serve1. Once the sandwich is grilled to perfection, remove it from the grill.2. Cut the sandwich diagonally into halves or quarters, as desired.3. Enjoy your delicious and flavourful sandwich! Note: You can adjust the spiciness of the chutney according to your taste preferences by adding more or fewer green chilies. Additionally, feel free to add any other desired toppings or fillings to customise your grilled cheese chutney sandwich.
21 April,2024 07:30 AM IST | Mumbai | Aakanksha Ahire
Avocado, the beloved fruit of Gen Z, has become a staple in modern culinary culture, particularly among health-conscious individuals. Its creamy texture and mild flavour make it a versatile ingredient that can be incorporated into various dishes, from trendy avocado toast to refreshing salads. "I love experimenting with avocado. The most exciting concoction I have crafted is an avocado chaat, blending ripe avocado chunks with diced onions, tomatoes and spices like chaat masala for a tangy and flavorful twist,” shares Ankita Chawla, a Mumbai-based Gen Z food enthusiast. This generation has embraced avocados not only for their taste but also for their nutritional benefits, as they are rich in healthy fats, fibre and vitamins. The rise of social media has further fuelled the popularity of avocado-centric dishes, with aesthetically pleasing avocado creations flooding platforms like Instagram and TikTok. Ready to hop aboard the guacamole train? Mumbai's culinary scene is buzzing with five inventive avocado recipes shared by local chefs. Scroll to experiment with this superfood: Insalata di tonno e avocado (Avocado tuna salad) by Chef Mahfuz Shaikh, Napoli by Shatranj Ingredients: 1/2 avocado, halved 50g Tuna fish 20g pea shoots For the Tuna Mixture: 50g Tuna fish 5g chopped celery 5g chopped onion 1 bird’s eye chili, chopped 1 tbsp chopped mint 1 tbsp fried Julian onion 2 tbsp eggless mayonnaise salt and pepper, to taste For Serving: 1/2 avocado, marinated with salt, pepper and olive oil Bed of peashoots and baby arugula Almond flakes and garlic bread crumbs for garnish Slices of Italian lime wedges Instructions: 1. In a mixing bowl, combine the tuna fish, chopped celery, chopped onion, chopped bird’s eye chili, chopped mint, fried Julian onion, eggless mayo, salt and pepper. Mix well to create the tuna mixture. 2. Take the halved avocado and fill each half with the prepared tuna mixture, ensuring they are evenly stuffed. 3. Arrange a bed of pea shoots and baby arugula on a serving plate. 4. Place the stuffed avocado halves on top of the bed of greens. 5. Garnish with almond flakes and garlic bread crumbs for added texture and flavour. 6. Serve with slices of Italian lime wedges on the side for a citrusy kick. 7. Enjoy your nutritious avocado and tuna stuffed avocado! Avocado Burger with Zucchini Carrot Slaw by Chef Shailendra Kekade, Sante Spa Ingredients: 1 avocado (about 150g) 40g zucchini, julienned 20g carrot, julienned 20g basil pesto 10g sweet chili sauce 10g dynamite sauce 40g red cabbage slaw 10g micro greens 2g sesame Seeds (black and white) Cassava Chips, for serving Instructions: 1. Start by weighing all the ingredients according to the recipe.2. Cut the avocado in half lengthwise and remove the seed. 3. Combine the julienned zucchini, carrot and red cabbage slaw with the basil pesto, sweet chili sauce and dynamite sauce. 4. Mix well until the vegetables are coated in the sauces. Add the microgreens to the mixture and toss gently. 5. Spoon the prepared slaw mixture into the hollow of each avocado half, filling it generously. 6. Place the other half of the avocado on top of the slaw, creating a burger-like appearance. 7. Sprinkle the assembled avocado burgers with black and white sesame seeds for added flavour and texture. 8. Serve the avocado burgers with baked cassava chips on the side and a dollop of dynamite sauce for dipping. Also Read: Discover premium Pakistani suits: Your Eid fashion guide in Mumbai Avocado Burst by Chef Shivraj Shendre, The Nines Ingredients: 1/2 avocado (approximately 150g) 50g American corn 50g diced avocado 1/4 cup tempura flour 1/4 cup water pinch of salt 2 tbsp mayonnaise 1 tsp sriracha sauce 1/2 tsp teriyaki sauce 1/2 tsp chopped scallion 1/2 tsp chopped onion oil for frying For Soy dressing: 2 tbsp soy sauce 3 tbsp orange juice 1/2 tsp sugar 1/2 tsp ginger juice 1/2 tsp sesame oil Instructions: 1. Cut the avocado in half lengthwise and remove the seed. Peel the avocado and slice it horizontally on a plate. Slide the slices with your fingers and shape them lengthwise. 2. Prepare the soy dressing by mixing soy sauce, orange juice, sugar, ginger juice and sesame oil in a bowl. Set aside. 3. In a separate bowl, mix tempura flour and water to form a smooth paste. 4. Coat the American corn and diced avocado with the tempura batter. 5. Heat oil in a frying pan and deep fry the coated corn and avocado until they are crisp and golden brown. Remove from oil and drain on paper towels. 6. In another bowl, combine mayonnaise, sriracha sauce, teriyaki sauce, chopped scallion, chopped onion and the fried tempura corn and avocado. 7. Arrange the sliced avocado on a serving plate. Top it with the prepared tempura mixture. 8. Drizzle 15-20ml of the prepared soy dressing over the top. 9. Serve immediately as a delightful appetiser or snack. Guacamole sauce by Chef Arun Jadhav, Poco Loco Tapas & Bar Ingredients: 1 ripe avocado 300g onion, finely chopped 150g tomato, finely chopped 3 to 4 green chilies, finely chopped 20g coriander leaves, finely chopped 5g salt 5g black pepper juice of 2 lemons 1 tbsp olive oil (optional) Instructions: 1. In a mixing bowl, crush the ripe avocado until smooth. 2. Add the finely chopped onion, tomato, green chilies and coriander leaves to the bowl. 3. Season with salt and black pepper. 4. Squeeze in the juice of two lemons to add a tangy flavour. 5. Mix all the ingredients until well combined. 6. For an extra touch, you can drizzle a tablespoon of olive oil into the guacamole and mix well. 6. Transfer the guacamole sauce to a serving bowl. Serve with tortilla chips, crispy papadums, or as a condiment alongside your favourite Indian dishes. Avocado mango salad by Chef Raashi Gurnani Ingredients: 3 medium avocados, diced 1 big tomato, diced 1 mango, diced 1/4 cup red onion, diced 1/3 cup fresh cilantro, roughly chopped 1 snacky pepper, diced 2 tbsp lemon juice salt to taste Instructions: 1. Start by dicing the tomato into small pieces and place them in a large mixing bowl. 2. Peel and dice the red onion, adding 1/4 cup of the diced onion to the bowl with the tomato. 3. Finely chop the fresh cilantro and add it to the bowl with the tomato and onion. 4. Remove the stem from the snacky pepper, halve it and deseed it. Finely chop half of the snacky pepper and add it to the bowl of other ingredients. 5. Cut the mango in half, peel off the skin and dice the flesh into small cubes. Add the diced mango to the bowl. 6. Slice the avocados in half, remove the seeds and scoop out the flesh with a spoon. Dice the avocado into small cubes and add them to the bowl of ingredients. 7. Drizzle the lemon juice over the ingredients in the bowl. 8. Gently fold all the ingredients together until they are well combined. 9. Season the salsa with salt to taste and the sala is ready to be served! Mohalla munch: Iftar food walk guide for Mohammad Ali Road in Mumbai
21 April,2024 07:25 AM IST | Mumbai | mid-day online correspondentFood regulators in Hong Kong and Singapore have warned people against using four products from two big spice brands --- three from MDH and one from Everest -- over the presence of ethylene oxide at “levels exceeding the permissible limit”. The International Agency for Research on Cancer has classified ethylene oxide as a 'Group 1 carcinogen'. In a statement posted on its website on April 5, the Centre for Food Safety (CFS), Hong Kong’s food regulatory authority, said that three spice products of MDH -- Madras Curry Powder (spice blend for Madras Curry), Sambhar Masala (Mixed Masala Powder), and Curry Powder (Mixed Masala Powder) -- along with Everest’s Fish Curry Masala contain “a pesticide, ethylene oxide". Both MDH and Everest Foods were yet to comment on the food regulators’ claims. Also Read: NCPCR asks FSSAI to review sugar content in Nestle's baby food products Under its routine food surveillance programme, the CFS took the products from three retail outlets in Hong Kong. “The test results showed that the samples contained a pesticide, ethylene oxide,” said to a CFS spokesperson. The regulator instructed the vendors “to stop the sale and remove from shelves the affected products”. Recalls have been initiated on the products, it said. “According to the Pesticide Residues in Food Regulation (Cap. 132CM), food for human consumption containing pesticide residue may only be sold if consumption of the food is not dangerous or prejudicial to health. An offender is liable to a maximum fine of $50,000 and imprisonment for six months upon conviction," the CFS spokesperson said. The CFS noted that “investigations are ongoing” and “appropriate action” may be initiated in the matter. Meanwhile, the Singapore Food Agency (SFA) also ordered a recall of Everest's Fish Curry Masala due to the presence of ethylene oxide at levels “exceeding the permissible limit”. The SFA posted a release on its website on April 18 that said it “has directed the importer, Sp Muthiah & Sons Pte. Ltd., to recall the products. The recall is ongoing.” The SFA noted that ethylene oxide is not fit for consumption, but is “used to fumigate agricultural products to prevent microbial contamination”. However, under Singapore’s food regulations, ethylene oxide can be “used in the sterilisation of spices”. While there is no immediate risk to eating foods “with low levels of ethylene oxide, long-term exposure may lead to health issues”, said the SFA, noting that exposure to the “substance should be minimised as much as possible”. It also advised people who bought the product to not “consume it”, and those who have concerns about their health after consumption must “seek medical advice”. According to the US Environmental Protection Agency, “ethylene oxide is a human carcinogen. It causes cancer”.
20 April,2024 04:24 PM IST | Mumbai | IANS
Drinking fluids is important but more often than not many of us take it for granted. Unfortunately, the blazing sun isn’t kind and that stresses the need to carry a bottle of water to sip on regularly. Yes, the best way to do that is consuming water but that may often seem like a daunting task and overwhelming, especially if you are not used to it. The easiest way to deal with that is by substituting water with juices of different kinds. Some of them are among the more popular ones, but others can add a little zing to your refreshing cold drink on a summer day, say Indian chefs. With the abundance of fruits and vegetables during this time of the year, one mustn’t hesitate to make use of them in different combinations that are best suited to your tastes. Relying on the classics is always a good option. Imagine the kokum sharbat or a rhubarb lemonade, a version of the classic summer drink. These Indian chefs share different kinds of recipes for summer coolers that will help you drink fluids all summer long. If you want to skip the bottle of water and carry some juices instead, Indian chefs share easy recipes that don’t take long and can be made easily without any trouble, even before you head out for the day. Beyond the kokum sharbat and rhubarb lemonade, you can also make a cucumber mint cooler, an Apple, Strawberry and Watermelon Cooler, or a Virgin Apple & Grape Julep mocktail too. Kokum sharbatWhen you talk about hydrating during the summer season, it is impossible to miss out on the classic kokum sharbat, that has been enjoyed for generations in homes in India. So, it is no surprise when Dr Derek Monteiro, who is the manager of guest relations at Taj Holiday Village Resort & Spa in Goa's Candolim says it is the first thing they serve guests during the season. He explains, "This is a healthy alternative to sugary drinks. It is refreshing with anti-inflammatory properties, rich in antioxidants, helps immensely in digestion and is a natural coolant in keeping the body hydrated during the hot weather." Ingredients:Dry kokum fruit peels 5- 6 nosSalt to tasteGreen chillies, chopped as per requirementCoriander leaves handfulGarlic pods 2 nosWater as per requirement Method:1. Soak the kokum fruit peels in a glass of water along with chillies, coriander leaves and garlic.2. Set it aside till water soaks in the colour pink from the kokum. It should take about couple of hours.3. Strain it in a glass. Add salt and serve it cool (not refrigerated).4. Do not discard the fruit peels or the chillies and coriander, soak it again in a glass of water for your next use. Rhubarb LemonadeGiving a unique take to the classic lemonade that almost all of us have grown up drinking during summer, Goa-based chef Tushar Malkani, says you can make a Rhubarb Lemonade. Malkani, who is the executive chef at The Yellow House in Anjuna, explains, "Packed with Vitamin C, this drink has that little extra we all can benefit from. Plus, the lemonade helps bring that spring into your steps – that boost of energy to the body and your immunity. It is very refreshing and hydrating in this scorching heat and high humidity levels." Ingredients:Lemons 6 nosRhubarb stalks 2 nosSugar 1 tspWater 4 cups Method:1. Using a vegetable peeler, peel zest from 4 lemons. Squeeze juice from peeled and remaining lemons to measure 1 cup.2. Combine rhubarb, lemon zest, sugar and water in saucepan. Bring to a boil, stirring, until the sugar is dissolved, and the rhubarb is very tender. Strain mixture through a sieve; add lemon juice, then chill thoroughly. When ready to serve, pour the mixture into a pitcher. Add the remaining 2 cups water.3. Pour over ice and garnish with lemon slices. Cucumber Mint CoolerWhile the kokum sharbat and lemonade are summer classics, Stanley Fernandes, corporate bar manager at Kyma in Bandra Kurla Complex, says if you want to make something beyond them, then the Cucumber Mint Cooler is an option. “You can stay hydrated and refreshed with this innovative mix of cucumber lemon, mint and honey melon dew as it is the perfect summer drink due to its ingredients," he adds. Ingredients:Cucumber 1 noMint leaves 5-6 nosMelon dew syrup 5 mlLime juice 10 mlHoney 5 mlCucumber and mint sprig for garnish Method:1. Take the cucumber and blend it with the mint leaves.2. Take a lime and extract its juice.3. In a glass, pour the blended mixture with the lime juice, and add melon dew syrup and honey to it.4. Shake and serve cool with a garnish of cucumber and mint sprig. Apple, Strawberry and Watermelon CoolerA classic fruit juice with seasonal fruits is always a no-brainer, but Chef Pawan Kumar at The Park in Navi Mumbai wants you to take it up a notch by making an interesting mix for an Apple, Strawberry and Watermelon cooler. Kumar explains, "It can be a part of a detox diet, as it contains several ingredients that are beneficial for cleansing and promoting overall health. Watermelon is high in water content and contains essential nutrients like vitamins A and C, potassium, and antioxidants. It is also known for its diuretic properties, which can help flush out toxins from the body. Apples are rich in fibre, which aids in digestion and promotes a healthy gut. They also contain antioxidants and phytonutrients that help detoxify the body and support liver function.” The fact that strawberries are packed with vitamin C, antioxidants, and fibre make it even better because they can help support the immune system and promote healthy digestion, contributing to the detox process. “When combined with coconut water these ingredients create a refreshing and nutritious drink that can be a part of a detox diet or simply enjoyed for its health benefits," he adds. Ingredients:Seedless watermelon 2 cupsApple, cored and sliced 1 cupStrawberries 4 nosCoconut water 100 mlSparkling water or lemonade 2 cupsFresh mint leaves for garnishLime wedges for garnishCrushed ice 100 gm Method:1. In a blender, combine the watermelon, apple, and strawberries.2. Blend the fruits until smooth.3. Fill four glasses with ice.4. Pour the fruit mixture evenly into each glass.5. Top off the glass with coconut water.6. Garnish with fresh mint leaves and a lime wedge, if desired.7. Serve immediately and enjoy your refreshing cooler mix.Virgin Apple & Grape JulepBeyond the juices, if you want to try sipping on a mocktail for a weekend party at home, then Manoj Alphonse, who is the beverage head and master mixologist says you can make a Virgin Apple and Grape Julep. Alphonse shares, "The julep is a delightful blend of frozen raspberry, strawberry puree, fresh seedless grapes, cold brew black tea, and ginger honey syrup. Perfect for any occasion, this non-alcoholic beverage is a harmonious mix of sweet and tangy flavours that will tantalise your taste buds. You can enjoy the crispness of apple and the juiciness of grapes in every sip, making it a truly satisfying drink for all to enjoy." Ingredients:Frozen Raspberry 2 tbspStrawberry puree 20 mlFresh grape seedless 3 nosCold brew black tea 120 mlGinger honey syrup 30 ml Method:1. In a cocktail shaker, add all the ingredients together without ice in the shaker.2. Shake well and strain into the glasses with ice cubes and serve with a straw.
20 April,2024 10:30 AM IST | Mumbai | Nascimento Pinto
The Burmese community in Mumbai will celebrate their Burmese New Year today, as the Thingyan Festival that started on April 13 culminates into celebratory rituals and food on April 17 this year. Having first been introduced to Burmese cuisine at an ‘Atho Kadai’, a street-side stall in Chennai’s Perambur in 2018, this writer had the opportunity to relish -- ‘Atho’, a street food snack; Egg Bhejo, eggs stuffed with wok-tossed vegetables, and Mohinga or Moinga, a delicious soup – bringing back sweet memories of a small kadai standing out in a bustling street because of its food and smiling faces. While the community is known to settle in Burmese colonies in different parts of the country including Chennai, among other metros, many of them moved to Mumbai and have called the city their home for many decades. Through all of this, it is their food and culture that keeps the community close-knit. Even as Mumbaikars are busy with their daily lives of work, family and fun, it is the festivals that make them reflect on their individual culture and identity. It gets even better because the ‘Maximum City’, as it is more popularly called, is celebrated as a melting pot of cultures and it is these festivals that are a microcosm into their lives. The communities include people that are not only from the different Indian states, but also from outside of it. Over the years, the city has not only seen the Iranis but also the Chinese make the city their home among others. While their population may not be large in number as compared to other communities, it is the festivals like Parsi New Year and Chinese New Year that bring them together more than other occasions -- at the family as well as community level. One of the many communities that the city boasts of is the Burmese community, migrants who moved from Burma (modern day Myanmar) over the last few decades to make India their home. Interestingly, many of these are also Indians who lived in Burma and came back to the city but not without soaking and becoming part of the Burmese culture. One of the many is Urmila Gupta, whose Burmese roots and food, shaped her son, Ankit Gupta’s love for Burmese food. Owing to his Burmese roots and love for food, mid-day.com spoke to Ankit Gupta, who is the co-founder of Burma Burma in India, about his favourite festival memories growing up. He also dwells on the food and rituals, which form an important part of the festival. Incidentally, 10 years after Gupta opened his first outlet in India in the by-lanes of Mumbai’s Fort area, he opened the second outlet in the city in Goregaon’s Oberoi Mall in March, in time for Thingyan Festival. What are some of your fondest memories of Burmese New Year growing up in Mumbai?Gupta: Thingyan Festival or Burmese New Year was always special to us while growing up in Mumbai as it was a way of celebrating the culture of the country my mother grew up in. We felt extra special because this was a one-of-its-kind occasion that was unique and different from our friends and neighbours. Feasting and celebrations always go hand-in-hand and we would all gather to enjoy a delicious home-style Burmese meal with special festive dishes cooked by my mother and aunt. Thingyan is also known as the Water Festival and we would start the festivities by splashing water at each other, an act that symbolised purification. We follow the ritual of paying homage to elders in the family by washing their feet before all the fun begins. My aunt and my mother would deck up the house with yellow flowers to try and recreate the traditional concept of Burmese adorning their homes with Padauk flowers that bloom in this season. They would prepare Mont Lone Yay Paw, a traditional Thingyan sweet made with glutinous rice flour dumplings filled with palm jaggery and topped with shredded coconut. It was our responsibility as children to then distribute this delicious sweet to our friends. The meal was always a sumptuous and delicious affair accentuated by laughter and bonhomie. What are the celebrations with the food, rituals and culture for Burmese New Year like in your home?Gupta: Burmese New Year celebrations at our home are marked by a mix of food, rituals, and festivities. We prepare traditional Burmese dishes like Tea Leaf Salad (Laphet Thoke), Coconut Rice and special condiments along with some of our favourite dishes like Shan Noodles with vegetables, and Sanwin Makin. How have the celebrations changed over the years?Gupta: For us as a family, it was always about lots of good food and unique sweets and that continues in a smaller yet traditional format. It's a day to have our extended family over and share a meal. Also Read: Toasted pumpkin seed shrikhand to rose puran poli: Salivating Gudi Padwa special recipes What are some of the unique dishes made for Burmese New Year in your home and by the community?Gupta: Both at home and within the community, unique dishes like coconut rice with peanut chutney, pumpkin curry, and bitter gourd fritters are prepared during Burmese New Year, adding a special touch to the festivities. Do you believe Mumbaikars know enough about Burmese food and culture?Gupta: While there's a growing interest in global cuisines, I believe many Mumbaikars may not be fully acquainted with Burmese food and culture. There's certainly room for greater awareness and appreciation and that is why we felt it was an opportunity to showcase a special ala carte menu at Burma Burma not just in our restaurants in Goregaon and Fort but also a chance for our diners to experience a menu curated based on our team based on their visits to Burma over the years. What are some of the signature dishes that you have added to the Thingyan Menu? Can you tell us a little bit about them?Gupta: On our Thingyan Menu, we have added: Sweet Lime & Shallot Salad: A zesty blend of sweet lime, garlic oil, roasted gram flour, shallot, and crushed green chillies, inspired by a fresh lime salad enjoyed by the locals in Yangon. Assorted Fries Platter: Featuring mock mince samosa, sweet potato tempura, and rice crackers, paying homage to Burmese-love for fritters and all things fried. Peppery Tofu & Onion Stir Fry: Slow-cooked caramelised onions with lemon leaves, soy, crushed pepper, and seared tofu, showcasing the Bamar cooking style. Coconut Rice (Ohn Hatmin): Fragrant rice cooked with raisins and onions in fresh coconut milk, a ceremonial dish served on special occasions. Pumpkin & Broad Bean Curry: A flavourful blend of yellow pumpkin and broad beans cooked with shallots, coconut, and chili. These are vegetables that grow in abundance during this time of year. Banana Sanwin Makin: A traditional semolina cake with banana and strawberry baked in coconut cream, offering a sweet conclusion to your meal. Plum Sour: A delightful drink with tangy plum puree, lime, ginger ale, and black grass jelly. Curious about the Burmese New Year menu at the restaurant, this writer tasted the menu anonymously at the Fort outlet and was left pleasantly surprised. Simply because it presented unique flavours of the cuisine through ‘Village Set’, a meal for two that showcases the flavours of the cuisine like a traditional Indian thali, and it was interestingly only vegetarian food. Also Read: Sweet, sour, bold and spicy: What is Nikkei cuisine and why is it becoming more popular in Mumbai We were welcomed with water rubbed on our hands with betel leaves. It was followed by a server, enacting a roadside-seller coming to us with a tray that had a choice of some bite-sized pickled plums, plum leather, coconut sweet and spiced raw mangoes that ignited fire for some Burmese food. With a kaleidoscope of colours showcasing the dishes, on a large plate made of cane, we started off with the Sweet Lime & Shallot Salad, which produced a burst of sweet and sour flavours that were refreshing from the first bite. The salad had flavours and crunch that are a striking feature in the cuisine. The assorted fries platter was familiar yet unique as it had a samosa (samosa with mock-mince), deep-fried tempura made from sweet potato, as well as rice crackers to keep you busy while you decided what to dig in next. While the Peppery Tofu and Onion Stir Fry is spicy-sour with a hit of pepper that is surprisingly not heavy on the palate, the Roselle and Mushroom Stir Fry is tangy-sour pairing perfectly with a refreshing bite of mushroom and roselle with it. They can be eaten with palata, which are forms of bread. The coconut rice when eaten with the pumpkin and broad bean curry is comfort food in a bowl. Even as you are navigating these many flavours, the chilli tamarind relish is inviting but is balanced by the radish slaw with its mellow flavours that will make you halt and savour the food with each bite. The Banana Sanwin Makin is a unique dessert that is bound to surprise you but help you end your meal on a sweet note and yet reminds you of how Mumbai boasts of unique cuisines that are still waiting to be explored if you only care to steer clear of popular cuisines. Also Read: Chinese New Year 2024: Here's why you can indulge in a delectable feast at Tango Tamari in Mumbai
17 April,2024 10:30 AM IST | Mumbai | Nascimento PintoVisit Delhi by dining in Pune as Conrad Pune hosts 'Purani Dilli Ek Rivaaz' at Coriander Kitchen with traditions and history as every dish tells a story of eras and cultural legacies. Diners can experience the allure of Purani Dilli celebrate the capital's gastronomic heritage meticulously crafted to perfection with the menu which has flavours and aromas that pay homage to the city from April 10 to April 21. From the vibrant streets of Chandni Chowk to the majestic kitchens of Mughal emperors, every corner of the city resonates with the essence of its gastronomic legacy. The amalgamation of cultures, traditions and heritage, Delhi inhibits a vast array of cuisines. Coriander Kitchen's new menu invites diners to savour the authentic flavours of old Delhi that have been recreated by a team of expert chefs. Prepare to tantalise your taste buds with an array of delicacies that showcase the diversity and richness of Delhi's culinary landscape. Each dish is a testament to the time-honoured recipes passed down through generations, meticulously prepared to capture the essence of city's culinary heritage. Indulge in the iconic flavours as you sample specialties like nihari, keema kaleji, and butter-laden parathas, reminiscent of the city's bustling streets and vibrant bazaars. Let the aroma of spices like cumin, coriander, and cardamom transport you to a time when every meal was a feast for the senses. The menu of 'Purani Dilli Ek Rivaaz' aims to be more than just a culinary experience; it's a journey through history, culture, and tradition. Diners can indulge in the experience at the ongoing celebration of food and discover the magic of old Delhi by decoding the timeless culinary treasures.What: Purani Dilli Ek RivaazWhere: Coriander Kitchen, Conrad PuneWhen: 7 pm onwards till April 21For reservations, call: 02067456745 or +91 9168603850
16 April,2024 05:48 PM IST | Mumbai | mid-day online correspondent
Even as cucumbers are being used by us on daily basis in our salads, sandwiches, burgers and other kinds of dishes, the vegetable may be one of the most underrated ingredients in the kitchen. They can not only be enjoyed plain but also add value to a dish with their crunch and refreshing taste that is very much needed during summers. Cucumbers boast of being made up of 96 per cent water, thus making it the food with the highest water content. With the summer here, it is also the best time to celebrate our summer ingredients through the vegetables and fruits. While most people boast of other favourites like jackfruit and watermelon, the humble cucumber has a lot more to offer than most people know. Available locally in almost every market near us, Indian chefs say people can use them in a variety of dishes. These have to not only be limited to the salads but also other dishes that elevate the cucumber in a way that will change the way you look at the ingredient. It is important to know it has a shorter shelf life and gets shrivelled and spoiled very fast, giving you all the more reason to enter the kitchen and use the ingredient to innovative with your breakfast, lunch or dinner. With the summer here, mid-day.com spoke to Indian chefs and told them to share their favourite recipes where they use cucumbers as their star ingredient or in abundance. Think about the heat and how you could beat it with simple dishes that celebrate summer ingredients and dishes in different ways and are not difficult to make. Indian chefs say you can not only add cucumber to a salad with ginger and sesame dressing, but also make it the star of a kimchi along with mango. Move over the winter soups and indulge in a gazpacho made with the help of a vegetable or add it to smoke salmon and make rolls to serve it differently. Also Read: Mango fever: Make and sip on these unique mango-based cocktails this summer season Cucumber Noodle Salad with Ginger Sesame DressingWhile you include cucumbers in your salad regularly, chef Ruffy Shaikh, who is the senior sous chef at ITC Grand Central wants you to take it a step further and surprise your guests at the next party by making a cucumber noodle salad with ginger sesame dressing, where the refreshing summer ingredient is the star of the dish. He shares, “The cucumber noodles add a crisp bite to the salad and absorb the flavours of the sesame ginger dressing. It is a light and colourful meal ideal for summer, displaying cucumber adaptability in a fun and inventive way.” IngredientsCucumbers 2 nosCarrot 1 noBell pepper 1 noGreen onions 2 noChopped coriander 1/4th cupChopped peanuts 1/4th cup For dressingSoy Sauce 3 tbspRice Vinegar 2 tbspSesame Oil 1 tbspMaple syrup 1 tbspGrated ginger 1 tbspGarlic 1 cloveChili Paste 1 tsp Method1. Prepare cucumbers and carrot by spiralising or julienne-peeling them into noodle-like strips.2. Thinly slice bell pepper and onions.3. Place them in a big basin. Combine the julienned carrot, sliced bell pepper, green onions, and chopped Coriander in the bowl with cucumber noodles.4. Make the dressing. Combine the soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, chopped garlic, and chili paste in a small mixing bowl.5. Toss the salad: Pour the dressing over the cucumber-noodle mixture, tossing until fully incorporated and uniformly coated.6. Refrigerate the salad for at least 30 minutes to enable the flavours to combine.7. Top the salad with chopped peanuts. Serve cold and enjoy. Also Read: Beer bottle chaas to Piyush: Cool off with these 9 refreshing summer drinks in Mumbai Cucumber and Mango KimchiOne of the easiest ways to include cucumber into your food is by making a salad but if you want to go beyond that then chef Rakesh Gaur from Taj Fort Aguada Resort & Spa, Goa in Candolim says you can make a Cucumber and Mango Kimchi. With the growing popularity of kimchi due to the Korean wave in India over the last few years, this will become an instant favourite, especially with the addition of mangoes, which are an eternal favourite in India. Gaur shares, “This kimchi preparation is good for hydration and detoxification. The addition of cucumber helps cult down the sharpness and tanginess of the raw mango. It adds a sweetness to it.” For best results, the Goa-based chef says you can serve it after a day. IngredientsCucumber 200 gm Green raw mangoes, small 4 nos Red chilli powder 3 tsp Turmeric powder 1 tsp For temperingMustard oil 4 tbsp Mustard seeds 2 tsp Fenugreek seeds 1 tsp Sweet fennel 2 tspWhole red chilli 2-3 nos Chopped corianderLemon juice 2-3 tbsp Method1. Heat mustard oil in pan and keep heat to a low.2. Add all the seed one by one.3. Once the seeds start crackling, add the curry leaves.4. Add red chilli hot and keep it aside.5. Wash the cucumber and raw mango under running water and slice them thick.6. Pour the tempering over the cut cumber and the mango.7. Mix everything with a spoon, add the lemon juice and check the seasoning.8. Add the fresh chopped coriander into it.9. Allow to cool and store it in the fridge. Cucumber GazpachoSince is the summer season, one can never go wrong with either a soup or salad. While you make take the liberty to add cucumbers to a salad, Suresh Babu, who is the executive chef at Clarks Exotica Convention Resort and Spa in Bengaluru, says you can make a delicious, chilled Cucumber Gazpacho. He explains, “Gazpacho is a classic summer dish, and adding cucumbers gives it an extra layer of freshness and crunch. The combination of creamy avocado, crisp cucumber, and zesty lime creates a harmonious balance of flavours and textures that's perfect for beating the summer heat. It is a simple yet elegant dish that celebrates the bounty of the season in every spoonful." IngredientsCucumbers, large, peeled and chopped 4 nosAvocados, ripe, peeled and diced 2 nosGreen bell pepper, seeded and chopped 1 noRed onion, chopped 1/2 noGarlic, minced 1/2 noFresh cilantro, chopped 1/4 cupLime juice 3 tbspOlive oil 2 tbspGround cumin 1 tspSalt and pepper to tasteOptional toppings: diced tomatoes, diced cucumbers, chopped cilantro, avocado slices Method1. In a blender or food processor, combine the chopped cucumbers, diced avocados, chopped bell pepper, chopped red onion, minced garlic, chopped cilantro, lime juice, olive oil, ground cumin, salt, and pepper.2. Blend until smooth, adding a little water if necessary to reach your desired consistency.3. Taste and adjust seasoning if needed.4. Chill the gazpacho in the refrigerator for at least 1 hour before serving to allow the flavours to meld.5. Serve the chilled gazpacho in bowls, garnished with optional toppings if desired.6. Enjoy this refreshing summer soup. Also Read: Aamsul Saar to Kokum Hummus: Try these refreshing Kokum-infused drinks and dishes to beat the Mumbai heat Smoked Salmon and Cucumber RollsIf you are looking to make an elaborate meal, then it is easy to use cucumbers in abundance to make a delicious dish out of it. Chef Tushar Malkani at The Yellow House in Anjuna wants you to elevate the refreshing cucumber this summer by making Smoked Salmon and Cucumber Rolls with just three ingredients – salmon, cream cheese and cucumber. Staying true to the essence of experimenting with the dish, Malkani shares a tip. He shares, “There are unlimited variations that can take place here. You might consider wrapping up some fresh dill, basil or as per your choice and liking. Using cashew-based dips could be a great dairy free alternative.” IngredientsLong cucumber strips 6 inches Cream cheese – room temperature (plain or with flavour as per your choice)Smoked salmon strips to match the cucumber strips Method1. Blot the cucumber with paper towel to remove extra moisturiser before spreading to make this process easier. 2. Lay a cucumber strip, apply generous amount of cheese, and lay a strip of salmon.3. Roll it up and secure with a toothpick to prevent them from unrolling.
16 April,2024 05:30 PM IST | Mumbai | Nascimento PintoGet ready to embark on a delightful culinary adventure as Taki Taki, Lower Parel, unveils a special pairing menu to celebrate the Sakura Festival. This exquisite collaboration between Chef Bobby Recto and Head Mixologist Bensan Varghese promises a rich symphony of flavours, where meticulously crafted cocktails perfectly complement Chef Bobby's exquisite Japanese creations. Each dish in this limited edition menu is expertly paired with a bespoke cocktail. The "Kozara and Kanpai" experience offers a fusion of Japanese small plates (Kozara) and celebratory toasts (Kanpai). Also Read: Aamsul Saar to Kokum Hummus: Try these refreshing Kokum-infused drinks and dishes to beat the Mumbai heat Start with Kimchi Fritters Bruschetta, a delightful combination of Napa cabbage, gochujang, and ricotta cheese, paired with the refreshing Blossom of Sakura cocktail – a mix of Haku Vodka, Ponzu, orange blossom, fresh lime, and simple syrup, adorned with edible flowers. Next, savour the Salmon Tartare, featuring Yuki, scallion, spring onion, and tempura bits, perfectly complemented by the Remongurasu, a vibrant concoction of Haku Vodka, lime, lemongrass rosemary syrup, and jalapeno. As you progress through the menu, indulge in the Blossom Mushroom Tempura, a delightful combination of zucchini blossom and mixed wild mushrooms, paired with the Matcha Hai – a unique blend of Suntory Toki Whisky, Matcha syrup, lemon, and vegan foam. Following this, the Sudachi Yakitori, featuring Sudachi yoghurt, grilled chicken, lime, and orange, is perfectly complemented by the Tai No Shoga, a distinctive beverage made with Vodka infused with Thai ginger, kaffir leaf, lemon, honey, and ginger ale. Also Read: Can’t resist a sinful grilled cheese sandwich? Try these innovative recipes to elevate your taste buds The culinary journey continues with the Tangy Lamb Coin Bao, a flavorful combination of lime coriander, turmeric, and oyster sauce nestled in a bao cup, paired with the Savour de Sakura – a delightful concoction of Haku Vodka, black plum shrub, coconut cream, and sweet basil. For the main course, experience the 48hrs Dry Age Duck, featuring a succulent duck breast with smoked oyster chilli, perfectly complemented by the Umetini, a refreshing mix of Gin, Umeshu, and homemade bitters. Finally, end your journey on a sweet note with the Charred Compressed Watermelon, featuring glazed watermelon, balsamic caviar, and ponzu watermelon pearl, paired with the Sakura Highball – a blend of Suntory Toki Whisky, Umeshu, sparkling watermelon juice, and melon balls. In addition to the paired menu, Taki Taki also offers a selection of delectable "Kozara Bites" and refreshing "Kanpai Sips" a la carte. Whether you choose the full pairing experience or prefer to create your culinary adventure, Taki Taki promises an unforgettable celebration of the Sakura Festival. Also Read: Prakash cha sabudana vada to Gomantak chi fish thali: Iconic eateries in Dadar serving authentic Maharashtrian cuisine
14 April,2024 11:34 AM IST | Mumbai | mid-day online correspondentADVERTISEMENT
