With temperatures soaring to a staggering 42 degrees Celsius, this summer is nothing like what Mumbaikars have witnessed before. In the face of scorching heat, it's time to pivot towards cooler, refreshing dishes that not only nourish but also help beat the heat. From creamy mango salad to chilled beetroot soup bursting with freshness, from vibrant fruit salads to a hearty bowlful of greens, the key is to embrace ingredients that offer respite from the scorching temperatures. Thankfully, the solution lies within arm's reach, as our pantry is loaded with ingredients well-suited to create these cooling delicacies. Simple staples like cucumbers, onions and tomatoes serve as the backbone of these recipes,” Mumbai-based chefs remind us. Meanwhile, leafy greens such as baby spinach provide a nutritious base, while watermelon and pineapple infuse a burst of sweetness and hydration. With a bit of creativity and a mindful selection of ingredients, Mumbaikars can transform their culinary routines into a refreshing oasis amidst the summer heat, ensuring both comfort and nourishment during these challenging times. Also Read: Beer bottle chaas to Piyush: Cool off with these 9 refreshing summer drinks in Mumbai Farm fresh mango summer salad by Chef Ganesh, Koa (Bar & Cafe), Mumbai Ingredients: Kale lettuce, 30gmArugula lettuce, 30gmFresh Mango, 40gmOrange, 20gmRicotta cheese, 30gmSalt and pepper, 2gm Pomegranate, 3gm Sunflower seeds, 2gmPumpkin seeds, 2gmOlive oil, 10 gmCarrot, 10gm Method:In a large mixing bowl, combine the chopped kale lettuce and arugula lettuce.Pour the prepared orange carrot dressing over the greens and toss until well-coated.Season the salad with a pinch of salt and pepper, adjusting to taste.Transfer the dressed greens to a serving bowl or platter.Arrange the diced mango and segmented orange slices on top of the greens.Sprinkle the salad with sunflower seeds, pumpkin seeds, and pomegranate seeds for added crunch and flavour.Finally, crumble ricotta cheese over the salad to add a creamy texture and tangy contrast.Serve immediately as a refreshing and nutritious summer salad, perfect for enjoying farm-fresh flavours during the warmer months. Chilled beetroot and orange soup by Manoj Pandey, Partner Chef, The Piano Man, Delhi Ingredients:Peeled and chopped medium-sized beetroots, 3Juiced and zested large oranges, 2Finely chopped small onion, 1Minced cloves of garlic, 2Vegetable broth, 2 cupsPlain Greek yoghurt, 1 cupOlive oil, 2 tbspHoney (optional, adjust to taste), 1 tbspSalt and pepper to tasteFresh parsley or mint leaves for garnish Instructions:Wash the beetroots thoroughly and peel them. Chop them into small cubes.In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Saute until onions are translucent, about 5 minutes. Add chopped beetroots and cook for another 5 minutes, stirring occasionally.Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the beetroots are tender.Once the beetroots are tender, remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, blend in batches.Return the blended soup to the pot if necessary. Stir in the freshly squeezed orange juice and orange zest. Mix well.Season the soup with salt and pepper to taste. If you prefer a slightly sweeter taste, you can add honey at this stage. Mix well. Cover the pot and refrigerate the soup until thoroughly chilled, for at least 2 hours or overnight.Once chilled, ladle the soup into bowls. Garnish with a dollop of Greek yoghurt and a sprinkle of fresh parsley or mint leaves. Serve cold and enjoy! Also Read: Love mangoes? Devour them with fresh cream with these special recipes Asparagus Avocado sushi, Chef Rachita Singh, The Nines, Mumbai Ingredients:Noori sheet, 1gmSushi rice, 90gmCream cheese, 30gmAsparagus, 40gmAvocado, 30gmTanuki, 20gmSiracha sauce, 1gmJapanis Mayo, 2gmUnagi sauce, 1gm Method:Place a sheet of nori on a bamboo sushi mat (makisu) with the shiny side facing down.Moisten your hands with water to prevent the rice from sticking, then spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of nori uncovered at the top edge.Arrange your fillings that are cream cheese, tempura fried asparagus and Avocado. Using the bamboo mat, tightly roll the sushi away from you, starting at the bottom edge, until the nori completely wraps around the filling.Use the bamboo mat to gently shape the roll into a cylinder.Coat the sushi roll with Tanuki. Use a sharp knife to slice the roll into bite-sized pieces.Top it off with sriracha sauce, unagi sauce and Japanese mayonnaise. Serve the sushi with soy sauce, wasabi, and pickled ginger. Papaya smoothie with chia seeds by Karan Sharma, Captain Club Florence, Kaara Hotel, Gurgaon Ingredients:Large ripe papaya (about 3 cups chopped), 1Cup milk, 1/2Freshly squeezed lime juice, 2 tbspSugar syrup, 15mlVanilla ice cream, 1 tbspCrushed ice, 1/2 CupVanilla Ice Cream, 3 tbspSoaked chia seeds, 2 tbspLime wedges, for garnish Method:In a blender, combine the chopped papaya, milk, freshly squeezed lime juice, sugar syrup, vanilla ice cream and crushed ice. Blend the ingredients until they reach a smooth consistency. Ensure to check the mixture in consistent breaks to ensure no lumps. Ensure to taste the smoothie and adjust the sweetness according to your preference. You can add more sugar syrup if desired.Once the sweetness and consistency are to your liking, remove the mixture and freeze it. You can also serve it immediately once done. While serving, top the smoothie with soaked chia seeds. You can also mix it with the smoothie for a consistent texture.Serve with a lemon wedge for garnish. Also Read: Ice that brew: These chilled variations will let you enjoy coffee this summer Protein-packed kesar pista milk by Neha Deepak Shah, American Pistachios Growers Ingredients (for 1 glass):California Pistachio, 40 gMilk, 150 mlSaffron, few strandsCardamom powder, 1/2 tspSweetener of your choice (as per taste) Method:Simply blend it all to make a drink, serve this hot or cold! Watermelon and Feta Salad by Chef Rakesh, Amazonia, BKC, Mumbai Ingredients:Watermelon, 150gmFeta cheese, 50gmLemon, 1 tbspArugula lettuce, 50gmSalt and pepper, 5gmMicrogreens, 2gmOlive dust, 1gm Method: Take a serving glass and layer the bottom with marinated arugula.Drizzle the arugula with your favourite vinaigrette and season with a pinch of salt and pepper.In a large bowl, combine the watermelon balls with zesty lemon dressing. Season the mixture with salt and pepper to taste, then gently toss to ensure the watermelon is evenly coated.Once dressed, carefully place the watermelon over the arugula in the serving glass.Sprinkle crumbled feta cheese on top of the watermelon for a creamy, tangy kick.Finish off your salad with a sprinkle of olive dust for added flavour and texture.Garnish your masterpiece with a vibrant array of microgreens and delicate edible flowers. Paan custard by Chef Varun Inamdar, Author of Godrej Vikhroli Cucina Millets Cookbook Ingredients: Bajra flour, 3/4 cupSugar, 1/2 cupCoconut cream, 1/2 cupGodrej Jersey Milk, 2 cupsPaan syrup, 3 tbsp OR 3 ready-made magai paan, run into a pasteAgar agar, 1 tbsp soaked in 1/2 cup of water Method:In a heavy-bottomed pan, mix all the ingredients thoroughly till lump-free.Cook it on low flame till it all thickens and the flour cooks.Strain and transfer mixture in moulds or a setting bowl.Keep refrigerated. Serve Cold! Strawberry Shortcake by Gagan Anand, Founder, Scuzo Ice 'O' Magic, India's Fastest Growing Popsicle Brand and Dessert Café Ingredients:Sliced strawberries, 1 poundGranulated sugar, 1/4 cupAll-purpose flour, 2 cupsBaking powder, 1 tbspSalt, 1/2 tspUnsalted butter, cold and cut into small pieces, 1/2 cupMilk, 2/3 cupVanilla extract, 1 tspWhipped cream, for serving Method:In a bowl, combine the sliced strawberries and 1/4 cup of sugar. Let them sit for about 30 minutes to release their juices.Preheat the oven to 425°F (220°C).In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.Add the milk and vanilla extract to the dry ingredients and mix until just combined. Do not overmix.Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick round.Use a biscuit cutter to cut out rounds from the dough. Place them on a baking sheet and bake for about 12-15 minutes or until the shortcakes are golden brown.Allow the shortcakes to cool slightly before slicing them in half horizontally.To serve, place a spoonful of the macerated strawberries on the bottom half of each shortcake. Top with a dollop of whipped cream and then place the top half of the shortcake over it.Serve the strawberry shortcakes immediately and enjoy! Want to eat cucumbers this summer? Try out these easy recipes to make salad, soup, kimchi
10 May,2024 10:02 PM IST | Mumbai | Ainie RizviThe bad side of social media can be seen with many trolls but there is also a good side of it that has more often than not shown how there is light at the end of the tunnel for many people. Over the years, there are many examples of well-wishers and good Samaritans showcasing the plight of people struggling to make ends meet. One of the latest heartwarming stories is that of 10-year-old Delhi boy Jaspreet, who has been selling rolls on the street in Tilak Nagar in the capital. Jaspreet’s story came to light after it was posted on social media by food blogger Sarabjeet Singh, who goes by @mrsinghfoodhunter, and since then help has poured in from Indian businessman Anand Mahindra, actor Sonu Sood and even Arjun Kapoor. Most recently, Hemkunt Foundation, a not-for-profit organization has also come forward to help him. The foundation has announced that they will be helping the 10-year-old by providing him with three months’s worth of groceries to sustain his business with his sister, and a lifetime supply of raw materials. “Additionally, in the spirit of seva, we’ve encouraged Jaspreet to pay it forward by providing rolls to those less fortunate,” the Instagram page of the foundation said. Earlier, Indian businessman and billionaire Anand Mahindra, who is the chairman of the Mumbai-based conglomerate Mahindra Group, had also offered help. In a tweet, he stated, “Courage, their name is Jaspreet. But his education shouldn’t suffer. I believe, he’s in Tilak Nagar, Delhi. If anyone has access to his contact number, please do share it. The Mahindra foundation team will explore how we can support his education.”
10 May,2024 06:52 PM IST | Mumbai | mid-day online correspondent
The mango season brings cheer and merriment across the country. The fruit is relished in various forms – aamras, lassi, milkshakes, ice cream, salads, and desserts. While it tastes delicious in all forms, Mango paired with fresh cream is a revelation. A tall glass full of fresh mango chunks and dollops of whipped cream is what your summer should be all about. Though this combination tastes heavenly, it must be explored to its full potential. When used to prepare a myriad of desserts, the dual goodness of fresh cream and refreshing, juicy mangoes, elevates the fun of relishing this fruit in summer. While the mango season is still here, Mid-day.com took this opportunity to dial the chefs and ask for recipes that combine these two ingredients to make soul-satisfying desserts. So start chopping those mangoes and whipping the cream because these recipes are sure to tantalise your tastebuds and end your meals in the best way. Mumbai real estate: AI is simplifying decision-making in real estate operations, here’s how Mango and Passionfruit Cream with Ragi Cookie Crumbles “Our Mango and Passionfruit Cream with Ragi Cookie Crumbles is a celebration of summer on a plate. The vibrant colours and bold flavours come together harmoniously to create a dessert experience that is both refreshing and satisfying,” says Chef Ruffy Shaikh, senior sous, ITC Grand Central. Ingredients: Alphonso mango - 500 gmPassion fruit - 100 gmFresh cream - 210 ml For Ragi cookies Ragi flour - 250 gmJaggery powder - 100 gmBesan - 100 gmButter - 100 gmMilk - 200 ml Method To make the cookies, add flour, besan, jaggery powder, melted butter, and milk in a mixing bowl.Preheat the oven to 180 degrees Celcius and make small balls in cookie shape.Bake for 20 minutes and leave it for cooling. Chop the mangoes into cubes and remove the pulp from the passion fruit. Whip the cream till you get soft peaks.For presentation, arrange cream in a glass then add mango cubes, followed by crushed cookies and passion fruit.Arrange it in a layer and serve cold. Single Origin Chocolate Cake with Mango Creme This recipe also called Sao Thome Chocolate Cake with Raspberry Creameaux by Bhaskar Chakraborty, executive pastry chef, JW Marriott, Kolkata is a fusion of flavors featuring Sao Thome chocolate, renowned for its rich and complex notes. Layered with a luscious mango creme that adds a tropical twist, this dessert is a harmonious blend of velvety chocolate and vibrant fruitiness. Topped with delicate raspberry creameaux, each bite is transports your taste buds to a realm of pure delight. For making Sao Thome Chocolate Mousse Ingredients Gelatin sheet - 12 gmHeavy cream - 330 gmMilk - 300 mlEgg yolk - 150 gmSugar - 70 gmSao Thome chocolate - 1200 gmWhipped cream - 1000 gm Method Soak the gelatin in ice water.Make a sabayon with milk cream, milk, egg yolk and sugar. Add gelatin.Pour the sabayon on top of the chocolate and emulsify it.When the mixture comes to room temperature fold whipped cream slowly. For making Mango Creamux Ingredients Gelatin sheet - 9 gmCream - 375 gmMilk - 100 mlEgg yolk - 100 gmSoft butter - 50 gmMango puree - 350 gm Method Soak the gelatin in ice water.Cook cream, milk, egg yolk and puree in a pan.When the mixture becomes thick, add the drained gelatin.Set in a rectangle mould and keep this in the freezer. For making the Crunchy Praline Sable Ingredients Hazelnut paste - 200 gmMilk choco - 100 gmWafers crumb - 300 gm Method Melt the milk chocolate and hazelnut paste together.Add crushed wafer.Sheet between two silicon mats at 2mm thickness and freeze.Cut rectangle strips accordingly. For making Dark Chocolate Cake Flour - 300 gmCocoa powder - 40 gmBrown sugar - 225 gmBaking powder - 6 gmMelted Sao Thome Chocolate - 270 gmMilk - 225 gmOil - 225 gmEggs - 4 Method Beat the eggs and sugar together in a bowl.In a separate bowl, mix all the dry ingredients.Once the dry ingredients mix well, add in the eggs mixture.Now fold in the melted chocolate and mix well. Add oil and again stir the mixture well. Now bake at 160 degrees Celcius temperatures for 12 minutes.Take out and keep the cake at room temperature for some time. For making Chocolate Glaze Ingredients Water - 1000 mlSugar - 1200 gmCream - 700 mlCocoa powder - 480 gmGelatin sheet - 30 Method Boil water and sugar together in a pan.After the first boil, add cream.Boil it again and add cocoa powder.Now reduce the mixture, add gelatin and strain.Keep at room temperature. For assembling the final cake Take one rectangle ring and place it upside down. Arrange the layers as follows: - Place chocolate mousse half. -Place the frozen mango creamux. -Place the crunchy praline sable. -Fill the remaining mould with chocolate mousse. -Place a strip of chocolate cake. -Freeze for at least 24hr. -Demould and glaze. Mango Cream Cheese DanishThis delightful pastry by Chef Sandeep Deshmukh, senior sous chef, The Bluebop Cafe combines the rich and tangy flavours of cream cheese with the tropical sweetness of mangoes. The pastry is flaky and buttery, providing the perfect contrast to the creamy filling. Ingredients Sheet puff pastry (thawed) - 1 Cream cheese (softened) - 4 oz (113 gm) Powdered sugar - 1/4 cup Vanilla extract -1/2 tspRipe mango (peeled and diced) - 1 Cornstarch - 1 tbspWater - 1 tbspEgg (beaten, for egg wash) - 1 Also Read: Want to sip on mango coolers? Follow these 10 innovative recipes to make unique drinks with the fruit Method Preheat your oven to 190 degrees Celcius and line a baking sheet with parchment paper.In a small bowl, mix together the diced mango, cornstarch, and water until the cornstarch is dissolved. Set aside.In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.Roll out the puff pastry sheet on a lightly floured surface and cut it into squares or rectangles, depending on your preference.Place a spoonful of the cream cheese mixture in the centre of each pastry square, leaving a border around the edges.Top the cream cheese mixture with a spoonful of the mango mixture.Fold the edges of the pastry squares over the filling, creating a rustic, free-form shape.Brush the edges of the pastry with the beaten egg to seal.Place the pastries on the prepared baking sheet and brush the tops with more beaten egg.Sprinkle sliced almonds on top of each pastry for added crunch and flavour. (Optional)Bake in the pre-heated oven for 15-18 minutes, or until the pastries are golden brown and puffed up.Allow the Mango Cream Cheese Danishes to cool slightly before serving. Enjoy warm or at room temperature. Mango Parfait “This mango parfait is a simple but fancy dessert perfect for hot days. It's also special to me because my grandmother used to make it with mangoes, strawberries, and gems. She made it fun for us by hiding the gems and making us search for them while eating the fruit,” shares Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Private Limited. IngredientsMangoes (peeled and diced) - 100 gmFresh cream - 300 gmPowdered sugar - 50 gmVanilla extract - 5 ml Strawberries (sliced) - 100 gmKiwi (peeled and diced) - 50 gmCrushed graham crackers or granola for layering - 5 Method In a bowl, whip the fresh cream until soft peaks form.Gradually add powdered sugar and vanilla extract to the whipped cream, and continue to whip until stiff peaks form. Be careful not to overwhip.In serving glasses or jars, start layering the parfait. Begin with a layer of diced mangoes at the bottom.Next, add a layer of whipped cream on top of the mangoes.Repeat the layers with diced strawberries, kiwi, and whipped cream until the glasses are almost full, alternating between fruit and cream layers.Sprinkle some crushed graham crackers or granola between the layers for added texture.Finish with a dollop of whipped cream on top and garnish with a few pieces of diced mangoes, strawberries, and kiwi.Chill the parfaits in the refrigerator for at least 30 minutes before serving to allow the flavours to meld together.Serve chilled and enjoy this refreshing summer dessert. Chocolate Mango PieThis recipe by Chef Savita, Lexicon Institute of Hotel Management typically features a buttery and flaky pie crust as the base, which is then filled with a luscious chocolate ganache or pudding layer. Ingredients For Base Flour - 120 gmAlmond meal - 30gmChilled butter - 85 gmPowdered sugar - 15 gm Ice cold water as required For filling Dark chocolate - 200 gmFresh cream - 100 mlAlphonso mangoes - 2 For topping Fresh cream - 150 mlIcing sugar - 30 gmAlmond flakes(optional) - 1 tbsp Method To prepare the base sieve the flour, add powdered sugar, almond meals, and chilled butter.Cut the butter into fine pieces until it looks like bread crumbs. Add chilled water and bind the dough. Do not knead.Wrap this dough in cling film and refrigerate until cold.Roll the dough to an even thickness and place it in a pie dish. Cut the excess dough and prick the dough with a fork. Bake in a preheated oven at 175 degrees Celsius for 20-25 minutes. In a pan, boil the cream and add chopped chocolate to it. Mix well. Allow to cool completely. Whip the cream with icing sugar. Pipe this ganache on the base. Spread whipped cream on ganache.Arrange mango slices in a decorative way and sprinkle almond flakes and serve cold. Also Read: Mango curd rice? Chefs share 6 unique recipes for savoury dishes you can make with mangoes this summer
09 May,2024 06:00 PM IST | Mumbai | Aakanksha AhireNational Award-winner Rajkummar Rao is a complete Delhi boy when it comes to his food choices, as he expresses his love for indulging in some lip-smacking "rajma chawal, aloo parantha, and chaat." Hailing from Gurugram, Rajkummar talked about his love for Delhi food. “I feel that the food in Delhi is better,” Rajkummar told us. The actor added: “Rajma chawal, aloo parantha. I am a vegetarian so… Then there is chaat that I like.” Rajkummar also finds vada pav good too, but hasn’t developed the taste for it as much. “Vada pav is good too, but then since I was not raised eating vada pav, so taste utna develop nahi ho paya hai. But then there are things that taste better in Bombay. So, both places have their own positives and negatives.” Rajkummar is gearing up for 'Srikanth', his upcoming movie, to hit theaters on May 10. The film, which also stars Jyotika and Sharad Kelkar, is based on the life of industrialist Srikanth Bolla. Also Read: How traffic woes made this Mumbaikar play guitar at Saki Naki signal 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
09 May,2024 02:36 PM IST | Mumbai | IANSThe super judge of the kids singing reality show 'Superstar Singer 3', Neha Kakkar, gets emotional about her mother in the new episode, reminiscing about her childhood memory of how her mom used to console her. The upcoming episode is titled 'Thank You Maa', and it will celebrate mothers, their boundless love and their sacrifices with some heartwarming performances delivered by the contestants. Amid multiple captivating performances, 11-year-old Diya Hegde from Sagara, Karnataka, captivated everyone with her beautiful rendition of the song 'Tu Kitni Achhi Hai' from the film 'Raja Aur Runk'. Dedicating this performance to her mother, Aparna, Diya read her a heartfelt letter expressing gratitude that promises to leave everyone emotional. Amazed by the performance, Neha said: "Diya, your performance today brought back memories of when I sang this song for my mother. Your performance was truly beautiful, and I felt joy hearing the heartfelt words you shared for your mother. Aparna, your words about Diya being talented and caring resonate deeply. Diya, you're incredibly sweet, and your singing is amazing." The singer then shared her childhood memory of how her mother used to console her with her favourite 'aloo paratha' when she used to get upset. Captain Arunita added: "I'm at a loss for words. This episode holds such significance, and all the children are singing beautifully. We're all feeling emotional and missing our parents. Diya, your performance was melodious." 'Superstar Singer 3' airs Saturday and Sunday at 8 p.m. on Sony. Also Read: Rajkummar dishes out his favourite Delhi-cacies: ‘Rajma chawal, aloo parantha, chaat’ 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
09 May,2024 02:25 PM IST | Mumbai | IANS
The electrifying crack of the bat, the roar of the crowd, the tension of a close match - the Indian Premier League is back! But as you settle in for hours of cricket fever, those inevitable hunger pangs can hit. This year, ditch the greasy take-out menus and sugary snacks. We've got a game-changer for your IPL viewing experience: healthy and delicious recipes that are perfect for keeping your energy levels up throughout the tournament. From refreshing salads to mouth-watering snacks, we'll show you how to create a spread that's as exciting as the on-field action. So, grab your favourite jersey, turn up the volume, and get ready to enjoy the IPL season with a symphony of healthy flavours! Raw mango and water chestnut salad Craving a cool and refreshing crunch during a commercial break? This raw mango and water chestnut salad is your perfect IPL companion! The tangy bite of unripe mango combines with the subtle sweetness of water chestnuts for a delightful textural contrast. It's a light and flavourful snack that's healthy enough for multiple innings. “The sweet, tangy and spicy flavours of this refreshing salad will make you want to eat it all summer long,” poses chef Jawairia Merchant, Thai Naam. Ingredients Green unripe raw mango 1 noJaggery powder 1/2 tspLemon 1 noA pinch of saltSugar 1 tspSoya sauce 1 tspSpring onion/ scallions 2 stalksWater chestnut 5-6 cut into pieces Method 1. Wash and peel off the green skin of the mango, using a julienne peeler shred the mango into strips.2. Mix together all the salad dressing which includes lemon, salt, sugar, jaggery and soya sauce in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.3. In a large mixing bowl add your shredded mango with the salad dressing and water chestnut. Mix it well, if you prefer your salad a little sweeter you can add more sugar. If you prefer more spice add chilli flakes and if it’s too salty or sweet add more lime juice.4. Place is on a serving platter and garnish it with finely chopped spring onion. Labneh from Bombay This protein-packed dish combines the cool creaminess of labneh with the fiery tossed vegetables. “Our 'Labneh from Bombay' is a take on a traditional Middle Eastern labneh with a lively Indian twist. It's relatively easy to make at home and a great snack or dip for IPL. This healthy but flavoursome dish features smoked labneh as the star, a creamy and tangy yogurt-based spread, elevated with a subtle smokiness that adds depth and character, with other roasted vegetables, nutty and crunchy chickpeas and finished with Dukkah,” says Abhijith, head chef at Cirqa. Ingredients For smoked labneh:Hung curd 100 gmOlive oil 5 gmChopped garlic 2 gmChives 2 gmLime juice 1/2 lime For peri peri sauce:Red bell pepper 200 gmRed chilli paste 15 gmRed wine vinegar 10 gmChopped garlic 5 gmOlive oil 20 gmSalt 5 gmLemon juice 15 gm For caponata vegetables:Zucchini green 20 gmZucchini yellow 20 gmEggplant 20 gmYellow bell pepper 25 gmChopped garlic 5 gmDill leaves 5 gmSalt to tasteBlack pepper powder 1/2 tspOlive oil 1 tsp Method To make the peri peri sauce, roast the red bell peppers over charcoal or stovetop. Once roasted, rest them and peel.2. Blend the roasted bell peppers with red chilli paste and keep aside.3. In a heavy bottom pan, saute the garlic in olive oil, once the garlic is toasted add the chilli and bell pepper paste and turn the flame to medium low and cook for 15 to 20 minutes.4. Finish with red wine vinegar and lemon juice and remove it off the flame and add salt as required.5. For the smoked labneh add all the ingredients mentioned in the recipe and smoke them for 2 to 3 minutes and keep chilled.6. For the caponata vegetables, dice all the vegetables in medium-sized cubes.7. In a pan saute the garlic in olive oil and add the vegetables and cook them. Once cooked add 3 tablespoons of the peri peri sauce and toss them over medium flame for 2 minutes, season with salt and pepper as needed. To assemble:1. On a plate, smear the smoked labneh and place the peri peri vegetables on top.2. Garnish with dill leaves, Dukkah Spice and baked chickpeas.3. Serve with the bread of choice. Burnt corn tostada This savoury crunchy tostada is the perfect finger food for sharing with friends during those commercial breaks. “Indulge in the fiery fusion of flavours with our Burnt Corn Tostada. Crisp corn tortillas provide the perfect base for a symphony of textures, from the satisfying crunch of roasted corn to the velvety richness of creamy refried beans. Topped with zesty pickled jalapenos for a kick of heat and dollops of cool sour cream to balance the spice, every bite is a tantalizing journey for your taste buds,” shares Chef Dulal Sarkar, Blanca. Ingredients Flour tortilla 40 gmChinese garlic 5 gmCumin 5 gmRed chili powder 5 gmSalt 5 gmBlack pepper 5 gmBlack kidney bean 50 gmCilantro 5 gmTomatoes 20 gmOnions 25 gmCarrots 20 gmFrozen golden corn 50 gm For sour cream: Hung curd 100 gmLemon juice 10 mlLime zest 5 gm Method1. Bake the tortilla till it gets crispy.2. Prepare a mash of baked beans along with chopped onion, chopped bell pepper, choppedgarlic, chopped cilantro, a dash of tomato sauce, paprika powder, salt, and pepper.3. Deep fry sweet corn dusted with corn flour.4. Prepare sour cream by whisking together hung curd, lemon juice, lime zest, salt and pepper. To assemble1. Take the baked tortilla and spread the mash of baked beans.2. Add a layer of dusted fried corns.3. Top it off with sour cream and garnish with chopped jalapenos and micro greens. Beer bottle chaas to Piyush: Cool off with these 9 refreshing summer drinks in Mumbai
09 May,2024 10:32 AM IST | Mumbai | Maitrai AgarwalThere is a lot happening in Mumbai right now especially with new restaurants and cafes opening every other week in Bandra and its surrounding areas. However, there are some that are celebrating their food for more than one reason. While we have been hopping around the city trying out different kinds of cuisines that are popular as well as unique, here is a guide to get you started: Best of 16 yearsSan:Qi, the much-loved fine-dining restaurant at The Four Seasons Mumbai is shutting down after 16 years but only for renovation. However, before they do, the restaurant wants you to indulge in some of their crowd-favourites that have become popular over the years from their Chinese, Japanese, Thai and Indian menus. From a simple yet perfectly delicious and light Raw Mango Salad to a Chicken Satay with Peanut sauce, start with the goodness of Thai food. If you like Japanese food, then the best of the San:Qi Sushi platter gives you the opportunity to relish the non-vegetarian specials that include the Spider Roll, Spicy Salmon Mali and a Tuna Uramaki, which are heavenly with the first bite. The Burrah Kebab, on other hand from the Indian menu, is one that is turning out to be a hot favourite for its familiar yet unique flavours from the char-grilled lamb chops with pepper and other spices. On the other hand, the Thai Pineapple Rice is a complete treat as the traditional dish has wok-fried pineapple rice served with cashew nuts that give it a nutty flavour. It comes together with the fruitiness of the pineapple to make it an indulgent meal that is definitely a must-try.We ended the meal with a helping of three different desserts that cater to every kind of palate. While the green and familiar Paan Ice Cream is for the adventurous looking to try India's flavours, there is more. The Honey Crispy Noodles and Black Sesame Ice Cream was a unique experience in itself as the smokiness from the black sesame paired perfectly well with the ice cream, and the noodles provided a crunch that ensured every bite was worth it. Last but not the least is the Mango Sticky Rice, which reminds you why you need to celebrate mangoes this season yet again.Where: San:Qi, Four Seasons MumbaiWhen: Till May 14Time: 12 noon - 11 pm
08 May,2024 12:29 PM IST | Mumbai | Nascimento PintoThe Food Safety and Standards Authority of India (FSSAI) on Sunday denied reports in a section of media, claiming that it permitted higher pesticide residues in herbs and spices. In a press statement, the FSSAI called the reports "false and malicious" and emphasised that India has one of the most stringent Maximum Residue Limits (MRLs) standards in the world. It also mentioned that the MRLs of pesticides are established differently for various food commodities based on their risk assessments. The Centre's clarification comes after the Hong Kong food regulator banned particular spice blends from two prominent Indian brands -- MDH and Everest, due to reported residues of pesticide ethylene oxide in their samples. Pesticide regulation in India is managed by the Ministry of Agriculture and Farmers Welfare, through the Central Insecticide Board and Registration Committee. This organisation was established under the Insecticide Act of 1968 to supervise the manufacturing, import, transportation, and storage of pesticides, as well as their registration, banning, or restriction. The FSSAI's Scientific Panel on Pesticides Residues works closely with the Committee and conducts comprehensive risk assessments on data to recommend appropriate MRLs. The Committee have registered more than 295 pesticides to date, of which 139 are specifically approved for use in spices. 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.
05 May,2024 10:56 PM IST | New Delhi | IANS
If you are one of those who can’t live without their steaming cup of morning coffee, then the rising temperatures right now aren’t ideal because that may make you want to push the drink away. Yes, cold coffee exists and it is good but what if you could turn that into something better? If you are working from home or have the time to experiment, you can do a lot more with your coffee. That way, you can turn it into a treat that will get you through the next month . Mid-day Online invited city chefs to share innovative variations of cold coffee. They not only elevate your classic cold coffee but also use the concoction to make a completely new drink. Genius by Nilesh Patel, beverage head (West), Impresario Handmade RestaurantsNilesh Patel suggests using cold brew coffee for this drink, which he rightly names Genius, because it is a no-fuss replacement for your regular coffee, especially during the summer. The twist is a dash of hazelnut which turns it into a completely new drink. Patel shares, "One of the many wonders of cold brew is how versatile it is. If you fancy Irish coffee or a stout, this would be your ideal non-alcoholic replacement for it." Ingredients:Dope cold brew coffee or regular cold brew coffee - 60 ml, water - 90ml, hazelnut syrup - 10 ml, hazelnut foam for garnish. Method:1. In a glass, add ice coffee, water, and hazelnut syrup. 2. Stir it well.3. Garnish it with hazelnut foam. Salt Caramel Latte by Abhinav Mathur, CEO, Something’s BrewingInnovate with your regular latte on a lazy morning by adding a sweet and salty touch to it in the form of some caramel and pink salt. Something’s Brewing’s CEO Abhinav Mathur shares, “Although classic cold coffees are always popular, coffee coolers like iced americano, cold brews and more have been feeling the love, especially among young drinkers. These are also easier and more forgiving to concoct at home, making it a beginner-friendly beverage of choice.” Ingredients:Double shot of espresso, ice cubes, pinch of pink salt, caramel - 1 pump, chilled milk as per requirement. Method:1. Pour double shots of espresso on ice. 2. Add a pinch of pink salt and 1 pump of caramel. 3. Top up with chilled milk. Cold Brew Lemonade by Jatin Waingankar, brand ambassador, SvamiWhat if you could turn your cold coffee into a refreshing summer drink? Jatin Waingankar, brand ambassador of Svami, a maker of non-alcoholic drinks, suggests adding lemonade to it, something you may have not thought of before. He says, “It is a refreshing yet simple version of coffee.” Ingredients: Lots of ice, double shot espresso or Cold Brew - 60 ml, Svami Lemonade or regular lemonade - 150 ml, lemon wedge for garnish. Method:1. Take a glass and add lots of ice.2. Pour a double shot of espresso or cold brew into it. 3. Top with Svami salted lemonade or regular lemonade.4. Garnish it with a lemon wedge. Pineapple Mocha by Montoli Sema, mixologist, Dashanzi, JW Marriott Mumbai Juhu Why opt for the regular mocha when you can add a twist to it? Montoli Sema uses pineapple and vanilla to create a delicious Pineapple Mocha at Dashanzi, the Asian restaurant at the five-star property. Sema shares, “The refreshing mocktail has the perfect combination of espresso and vanilla ice cream, mixed with pineapple juice and sprinkled with hot chocolate powder.” The flavour of coffee, vanilla and pineapple when shaken together is refreshing but can also be had any time of the day. Ingredients: Espresso - 30 ml, one scoop of vanilla ice cream, pineapple juice - 45 ml, ice as per requirement, chocolate powder for garnishing. Method: 1. Add the espresso to a glass, followed by the vanilla ice cream and pineapple juice. 2. Shake with ice and sprinkle some hot chocolate powder. 3. The mocktail is ready to serve.
05 May,2024 12:14 PM IST | Mumbai | Nascimento Pinto
As much as we love tea and coffee in the mornings, the soaring temperatures make us crave something cooler. Mumbai is lined with cafes and eateries offering fresh juices, sherbets, milkshakes and smoothies that are extremely nourishing and cater to varied taste preferences. Here are a few places where you can sip on some eclectic drinks to make sure you’re hydrated. Nanari sabza sherbet The nanari root is known to do wonders for digestion and works as a blood purifier too. The root is popularly used to make a sherbet in Kerala and Tamil Nadu. Try this refreshing drink which is served with sabza or basil seeds at this restaurant. Time: 8am - 11.30pmAt: Madras Diaries, Muzaffar Manor, 117 Waterfield Road, Bandra WestCall: 022 2640 0967Cost: Rs 125 Piyush Called the drink of life, piyush is a creamy concoction of shrikhand, curd and milk, with a mix of nutmeg and cardamom powder. This Parel landmark serves a refreshing Piyush. It also serves one of the best glasses of buttermilk we have tried in the city. Time: 7:30am - 10pmAt: Mumbai Ladu Samrat, Habib Terrace, Lalbaug, Dr Ambedkar Road, ParelCall: 24710127Cost: Rs 40 Kesar aur chandan ka sherbet Saffron and sandalwood are great natural cooling ingredients. The kesar aur chandan ka sherbet is served as a welcome drink at this thali restaurant to refresh you and get your stomach ready for the heavy thali. The restaurant soaks kesar and chandan in water overnight, and it is served in a brass glass for added benefits. At: Maharaja Bhog outletsCall: 28424001 (Goregaon)Cost: Rs 560 (for the thali) on weekdays and Rs 610 on weekends Strawberry to chocolate shake Harnessing the taste of strawberries, Bachelorr’s offers a range of delectable strawberry beverages. The Chikoo Shake (INR 150), Strawberry Premium Shake (INR 280)and Orange Blossom (INR 240) are some of the most popular beverages here. For lovers of chocolate, Mocha Shake (INR 250) and Choco Paan Shake (INR 240) are also recommended. Time: 5pm - 5am, Monday to SundayAt: Ground Floor, ONGC Colony, Opposite Lilavati Hospital, Reclamation, Bandra WestCall: 7506820544 Also Read: Mango fever: Make and sip on the unique mango-based cocktails this summer season Fruity coconut What can be more refreshing than coconut water? Juice’r rus serves hybrid tender juices (INR 140 onwards), a combination of coconut water and fruit, in varied flavours. Ideal for those who wish to dilute the density of the fresh juice or cut down on sugar, these tender juices are loaded with the goodness of chia seeds. You can pick from kiwi, watermelon, pineapple, orange, musk, strawberry and rose flavours. Time: 11am - 11pm, Monday to SundayAt: Shop 1, Chowpatty Terrace, Morvi Gali, ChowpattyCall: 7977885549 Beer bottle chaas Sharing a bottle of beer with your bestie is what good times are made of. Now, how about sharing chaas or buttermilk served in a glass bottle to keep it cool through your meal? One bottle serves three glasses of cold comfort. Time: 10am - 11.45pmAt: K Bhagat Tarachand Hotel, Shaikh Memon Street, Zaveri BazarCall: 22403456Cost: Rs 90 Solkadi Kokum is a widely-used ingredient, particularly along the west coast, whether in the dal from Gujarat, fish curry from Mangalore or various dishes of Konkan. Try the healthy solkadi, made with coconut milk and kokum, with a dash of garlic and green chillies for the perfect spicy-yet-cooling drink for summer. Time: 11.30am - 11.30pmAt: Mi Hi Koli, Teen Petrol Pump Junction, LBS Road, Panch Pakhadi, Thane WestCall: 022 33126769Cost: Rs 50 Also Read: Can’t resist a sinful grilled cheese sandwich? Try these innovative recipes to elevate your taste buds Smoothies galore If you’re looking for yummy breakfast smoothies, Flax is the real deal. They serve several interesting concoctions catering to the health-conscious alongside cold-pressed juices. Avocado Smoothie (INR 240) with pineapple and coconut milk and Ageless (INR 235) with raspberry and almond milk are ideal for those who seek vegan options. Time: 9am – 11pm, Monday to SundayAt: Lakshmi Industrial Estate, Shankar Rao Naram Path, Lower ParelCall: 7700979000 Nourishing start Bombay salad co. is a quaint cafe with an extensive menu, offering healthy options from salads to smoothie bowls. Their menu includes several delightful fresh fruit juices that cater to different preferences and health goals. The Green (INR 210) with kale, lemongrass, orange and papaya and the Detox with carrot, beetroot, amla, and ginger (INR 220) cannot be missed. If you’re looking to rehydrate, the watermelon, chia and rosemary (INR 200) juice is ideal. At: Shop 1, 16th Road, Linking Road, Bandra WestTime: 12 - 10:30pm, Monday to SundayCall: 7506000273 Beat the heat with these recipes: Aam Panna by Mohit Madan, Manager - Rick's, Taj Mahal, New Delhi Aam Panna is a widely celebrated summer cooler across India. It is made from unripe mangoes and not only is it healthy but also easy to make at home. The taste is palate-friendly (and children should be encouraged to drink this rather than aerated beverages or those with excessive preservatives). This drink is rich in Iron and Vitamin C; hence, builds immunity and works well as a natural iron booster. Additionally, it has plenty of heat-resistant properties and is best consumed during the intense summer months. Ingredients: 1 unripe mango2 tbsp powdered sugar1/2 tbsp black salt1/2 tbsp black pepper powder5/6 mint leaves crushed1/2 tbsp roasted cumin seed powder1 glass of chilled waterIce cubes Method: Combine all ingredients in a blender and blend to a smooth consistency. Serve right away sprinkled with a little bit more cumin powder. Serve chilled. Also Read: Ice that brew: These chilled variations will let you enjoy coffee this summer The Virgin Sangria Sangria is traditionally made with wine, but, here we have an innovative version that is a combination of juices. It is both refreshing and healthy and should be served as a chilled summer beverage. Ingredients: 1/2 cup cranberry juice1/2 cup apple juice30 ml honey syrup15 ml lime juice1/2 cup sparkling water1/2 cup Strawberries, Blackberries and RaspberriesLime wedges and Mint sprigs Method: Combine all ingredients into a small pitcher. Stir to perfection to combine. Pour it into a glass and add fruits. Serve with garnish mint sprigs on top.
05 May,2024 10:29 AM IST | Mumbai | Ainie Rizvi
Iconic Mumbai restaurant Gaylord may have renovated and reopened with a new look, but it retains its old-world charm that is hard to miss when you enter the doors. Dhruv and Divij Lamba, the third generation of the family of one of two business partners have literally grown up here. Dhruv says, "We spent countless hours here, witnessing the joy it brought to our patrons. The aroma of freshly baked bread and the clatter of cutlery were like a comforting lullaby. We have fond memories of attending events with our families, creating a legacy that continues to this day." Today, glowing in its incandescent light through its chandeliers, the 67-year-old restaurant situated outside Churchgate railway station even after all this time transports you to simpler times. A time when diners were loyal to their restaurants, as generation after generation continued to visit them, over the years. Being one of such much-loved restaurants, mid-day.com visited it on a Monday and was left surprised with the warmth not only from the staff but also from fellow diners. They regaled stories of coming to it in the past, even though they are overseas, and even getting friends and family along. Friends, family and couples – it didn’t take long for the tables to fill up on a Monday. Also Read: Gazpacho to Smoke Salmon Rolls: Add cucumber to make unique dishes by following these recipes this summer Incidentally, Gaylord was started by two food business partners Iqbal Ghai and Pishori Lal Lamba in 1956, who had already started Kwality Ice Cream in Delhi. The name of the restaurant, which is also inspired by a combination of their names, has been synonymous with Mumbai ever since then; such has been it's popularity that this writer has heard about it since the late 90s as a child. This legacy has been continued by the Lambas, including Sunil Lamba, and since then by the third generation - Dhruv and Divij Lamba, who have been instrumental in the makeover. So, what prompted the brothers to think about renovation? Dhruv Lamba shares, "Gaylord's revamp wasn't just about a fresh coat of paint. It was a thoughtful journey to embrace the future while staying true to our roots. We noticed a shift in the city's demographics, with a younger, vibrant generation seeking new experiences. We wanted Gaylord to be a space that catered to them as well as our loyal patrons." The new menu, he expresses, offers exciting dishes alongside timeless classics, while the live music nights create a lively atmosphere. "It's a celebration of Gaylord's legacy, reimagined for a new era," he adds. The menu is certainly a mix of old and new, as all things with a legacy should be. We started by indulging in Mohabat Sharbat, a bubbly and refreshing red-white mocktail quenching our thirst on a hot summer evening, as Mumbai witnesses one of its hottest few weeks in recent years. It was followed by Kala Khatta, another mocktail that is their take on the classic Kala Khatta that Mumbai boasts of during the summers, especially at the golawallas on the beaches. The restaurant gave it a unique twist with pomegranate seeds and neem leaves, helping us stay hydrated as we navigated some classic as well as new appetisers. Also Read: Mango fever: Make and sip on these unique mango-based cocktails this summer season We indulged in the Paneer Boti Tikka, which is a classic at the restaurant. It had mouthwatering chunks of melt-in-the-mouth cottage cheese laden with a delicious marinade of hung curd and spices. It was a well-balanced dish that came to the fore because of the spices and flavour of mustard that made the paneer delicious. After a taste of the favourites, we sampled the Soya Champ (name in the menu) Tikka, a new dish added to the menu, and rightly so, especially because of how so many younger people are turning vegans, apart from being a great choice for vegetarians coming to the restaurant. The soya steaks had a smoky flavour because it was charcoal roasted with a spicy tandoori masala; the best part was the cheese oozing out of the chunks and combined well with the smear of tandoori making them a perfect treat. The Cheese Balls, on the other hand, are new but yet familiar to all. The crisp deep-fried balls are loaded with cheese that make them irresistible with the tamarind chutney. While enjoying these dishes, we traversed through the cocktail menu, as we sang along to Ronan Keating’s ‘When You Say Nothing At All’, which was one among many songs being played by the pianist at the grand piano on the ground floor. The first floor boasts of a large bar that has been moved; while it used to earlier be in the centre, it now takes up the space on the left. It leaves enough room for diners to stretch out their legs leisurely on the comfortable sofas. The walls and the restaurant are full of history or like Dhruv likes to say "a time machine". He adds, "The black and white photographs adorning the walls are more than just decorations; they are stories waiting to be told. You will find legendary personalities like Raj Kapoor and Lata Mangeshkar gracing these frames, and visits from musical maestros like Pandit Ravi Shankar are a testament to Gaylord's rich history." The vintage Parisian patio, colonial architecture, and intricate chandeliers transport you back to a bygone era, while the plush seating ensures it's a comfortable one." With a mix of classics and new cocktails, we start with the classic and potent Cinnamon Old Fashioned, the mixture for which comes very dramatically in a skull and a burning cinnamon stick. The cocktail is poured into a glass and is a version of the classic Old Fashioned cocktail with a touch of smoked cinnamon giving it an earthy flavour, that builds up our appetite for the non-vegetarian spread. Also Read: Sweet, sour, bold and spicy: What is Nikkei cuisine and why is it becoming more popular in MumbaiIf the vegetarian dishes made quite an impression on us, the non-vegetarian dishes aren’t far behind. It was also due to how many people on surrounding tables were relishing the Indian fare with curries and rotis – and ordering like they were regulars and didn’t need to look at the menu. We started with the classic Kasturi Murgh, which represented north Indian cuisine at its best and got even better with the portion sizes. The chicken thighs had a mild smoky flavour that came through because after being slathered with a marinade of fenugreek leaves, ginger, garlic and yellow chillies, after they were coated with eggs, they were cooked on burning embers of coal. After a feast of chicken, we enjoyed the perfectly made Butter Garlic prawns, which can never go wrong, and the chefs did total justice to the medium-sized prawns with a mild flavour of garlic and butter that could easily be savoured before we reached out for the Lamb Galauti With Parantha. The classic galauti kebab, which are pounded smoked lamb kebabs, are crumbly and as tender as can be and a perfect accompaniment with the triangular paranthas. The flavours of this spread were washed down by a refreshing and fruity Guava Picante because of a delightful mix that comprised of tequila, coriander, jalapeno, guava and citrus – it was spicy and sweet, and perfect with the choice of food. The star of the meal was the Chicken A La Kiev, which has been on the menu since 1956 and continues to remain there as a favourite. Being a meal in itself, it comprises of a large chicken breast, stuffed with buttered mushrooms and cheese. If it is something that you haven’t tried before, this writer believes you are in for a surprise. The butter oozes out of deep-fried chicken, which is placed on a bed of rice, and mixes with it, to help you indulge in a buttery treat of butter-soaked rice that you can balance out with mashed potatoes and charred vegetables, due to its richness that may catch you by surprise. Since it is one of their most iconic dishes, it is definitely a must-try and may make you think about altering your courses along the way. While the meal is nothing short of a feast, it is impossible to end without a Caramel Custard, that comes with whipped cream and a cherry on top, accompanied by a neem leaf – all of which, when eaten is rich in flavour yet light on the palate, making it the perfect way to end your meal, as it is also a favourite Mumbai dessert. Even as the Lambas are excited about their reopening and the new dishes, ask them their favourites and it's clear. "We personally love the Chicken Ala Kiev, Roast lamb, Lobster Thermidor and Gaylord Kebab," Dhruv shares. However, they say a lot is changing. "While the classics like Chicken A La Kiev and Gaylord's famous mashed potatoes remain favorites, we have noticed a growing demand for lighter, healthier options. The new menu reflects this shift, offering vegetarian delights like Veg Au Gratin and flavourful elixirs on the cocktail menu. We want Gaylord to be a place where everyone can find something to savour, regardless of their age or dietary preferences," Divij concludes.
04 May,2024 10:17 PM IST | Mumbai | Nascimento PintoADVERTISEMENT
