Visit 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 Pinto
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.
15 April,2024 09:16 AM IST | Mumbai | Aakanksha AhireGet 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 correspondent
Tingle your taste buds because it’s the official season to relish kokum's tangy and sour goodness. Although summer for many is synonymous with mangoes, for this writer, summer screams kokum. Known for its refreshing properties, kokum is a popular summer fruit that is a favourite of most Mumbaikars. The mere thought of sipping on iced Kokum Aagal, Sol Kadhi or even Kokum Sherbet is enough to salivate the mouth. Kokum, also known as Garcinia Indica is cultivated in the western ghats of India. It’s a fruit-bearing plant. Kokum is mainly used in Indian cuisines as a souring agent. Kokum is also used to make refreshing beverages. If you are someone who loves to indulge in the tangy flavour of this fruit, we bring you chef-special recipes that go beyond the usual kokum sherbet. Beverages: Bambai Meri Jaan (cocktail) by Bensan Varghese, head mixologist at V& RO Hospitality, BadmaashVarghese tells us that 'Bambai Meri Jaan' cocktail is a heartfelt homage to the ever-evolving spirit of the city. This blend pays tribute to Mumbai's diverse energy by marrying Tanqueray London Dry Gin with the richness of Cabernet Sauvignon wine, the lusciousness of kokum, and a splash of zesty lime juice, creating a symphony of flavours that dance gracefully on the palate. The cocktail is shaken with four drops of Stillabunt vegan foamer to elevate the taste, imparting a velvety texture and delightful frothiness. Ingredients:Tanqueray London Dry Gin - 45 ml Cabernet Sauvignon wine - 45 ml Kokum syrup - 15 ml Fresh lime juice - 15 mlVegan foam/egg white - 4 drops Method:1. Add all the ingredients and shake using a shaker 2. Garnish the cocktail with any edible flower of your choice bitter Ko-Plum by Anurag Godbole, wine sommelier and bar manager, Nksha, ChurchgateThis cocktail brings back memories of Jaljeera with a twist of kokum and plum. This Cumin-infused gin is paired beautifully with kokum made in a reduction and the brine made of fresh seasonal plum. Ingredients: Cumin-infused gin - 50 mlMalic acid - 10 ml (optional) Plum brine - 30 mlKokum reduction - 25 mlPlum foam as a top-upGinger soda - as required For making kokum reduction Ingredients: Fresh seasonal kokum fruit pulp - 175 ml Sugar syrup - 120 ml Method: 1. Add kokum pulp into the pan and let it get warm. 2. Then add sugar and reduce it. For making plum brine Ingredients:Plum - 250 gmWater 150 mlApple cider vinegar - 150 mlSugar - 300 mlSalt - a pinch Method: 1. Add all the ingredients in a pan and simmer till all the sugar is melted. For making the cocktail: 1. Add 50 ml cumin gin, 25 ml kokum reduction, and 15 ml plum brine and pour it into the icing jar, stir well. 2. Strain the mixture in high ball glass with a couple of ice cubes, top up with ginger soda and garnish with plum foam and edible flowers. Also Read: Prawns Khichdi to Vada Pav Millet Khichdi: End your day with comforting, delicious and easy-to-make Bambaiyya khichdi recipes Summer Breeze by Manoj Alphonse, head mixologist, Bellona Hospitality, IshaaraThis drink is a kokum-infused whiskey yoghurt-clarified pre-batch cocktail. Alphonse says, “With a rich flavour profile that perfectly complements the silky smoothness of yoghurt clarity, our whisky is infused with the intriguing essence of kokum. Take a sip and enjoy this wonderful blend – a real celebration of summer's bright spirit and decadent delights” Ingredients: Kokum - 1 BspoonWhiskey - 55 mlYogurt - 90 mlSalted jaggery syrup -10 mlOrange zest for garnishing Method: 1. Add all the ingredients together in a blender jar 2. Blend well and pour it carefully into the coffee filter to clarify 3. Once the clear batch of cocktails is ready serve in the lowball glass with a clear ice sphere. 4. Garnish with orange zest. Dishes: Aamsul Saar by Chef Sandesh Karalkar, sous chef, Fifty-Five East, Grand Hyatt MumbaiAamsul saar is a traditional Maharashtrian dish. It features mainly Aamsul (Kokum) combined with freshly pressed coconut milk. It has a tangy and spicy taste from the Aamsul (kokum), chilli and other ingredients balanced with creamy coconut milk. Overall, it offers a refreshing and comforting flavour in summer. Ingredients:Aamsul (Kokum) - 7-8 Grated fresh coconut - 400 gm Green chillies - 2Turmeric powder - 5 gm Cumin powder - 10 mg Garlic - 6-7 cloves Ginger - 1 piece Coriander leaves - 30 gm Mustard seed - 5 gmAsafoetida powder - 1.5 gm Curry leaves - 10 -12 Oil - 30 mlSalt to taste Method:1. Boil 50 ml water in a pan. Add Aamsul (kokum) into boiling water. Cook for five minutes. 2. Remove from heat and cool it down. In a grinder, add grated coconut, chilies, garlic, ginger, coriander leaves, cumin powder and turmeric powder. 3. Add 100 ml of water and grind into a paste. Strain this paste from a double strainer or muslin cloth and extract coconut milk. 4. Now strain cooked Aamsul (kokum) through a strain and collect Aamsul (kokum) extract in another bowl. 5. Mix Aamsul (kokum) extract with coconut milk. Add salt to taste and mix well. Garnish with coriander leaves and serve hot. For the tadka: |If you wish to give the saar a tadka, in a large pan, heat oil. Add mustard seeds, asafoetida powder, curry leaves and a mixture of coconut milk. Add some salt to taste. Cook on low heat for two minutes. Pour this tadka on the saar and relish. Kokum Cashew Nut Pudding by Anagha Ramakant Desai, homechef and author of cookbook ‘From Aajis Kitchen’Desai loves to relish a good Sol Kadhi during the blazing summer season. She says “Kokum is an essential ingredient in coastal cuisine. Besides Sol Kadhi and Sherbet, kokum is used in many other dishes. Cashew nuts are abundant in the Konkan region. We use cashew nuts in many dishes. This cashew nut pudding is a traditional recipe. When coated with kokum extract the flavours and richness of the pudding gets elevated. You must try this out.” For making the pudding Ingredients: Cashew nuts (soaked in hot water for two hours) - 1 cup Coconut milk (preferably freshly squeezed) - 1 1/2 cups Corn flour - 1 tbspSugar - 5 tspKokum agal (extract or concentrate) - 2-3 tbspCardamom powder - 1/4 tsp A pinch of saltOil for greasing Method:1. Grind the soaked cashew nuts in the mixer. Add salt, sugar, corn flour, kokum aagal and coconut milk to it and make a smooth paste. 2. Take the mixture in a pan and heat to boiling with continuous stirring. 3. Then pour the mixture into greased moulds and steam till set. Once set, cool in the refrigerator for two hours. Demould and serve with kokum sauce. For making kokum sauce: Ingredients:Sugar - 4 tbsp Water - 2 tbspKokum aagal - 2 tbsp Method:1. Heat sugar and water together. After sugar dissolves and sticky syrup is formed, add kokum aagal and boil for a few more minutes. 2. Add this sauce to the pudding and enjoy. Also Read: Under the weather? Try these recipes of comfort foods with unique twists Kokum Rasam by Manish Sharma, executive chef, Radisson Blu Palace Resort and Spa, UdaipurKokum Rasam is a tangy and flavourful soup majorly prepared in South India. It features kokum as a key ingredient. This dish is especially popular during the summer season due to its refreshing and cooling properties. Ingredients:Dried kokum - 4 - 5 Jaggery - 1 small pieceGreen chilli - 1Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Fenugreek seeds - 1/4 tsp Red chilli - 1 - 2 Asafoetida - a pinchCurry leaves - 5-6Cooking oil - 4 tbspSalt to taste Method: 1. Rinse well and soak the dried kokum in water for a minimum of 30 minutes. You can also use fresh kokum or kokum juice. 2. After soaking, transfer it into a container along with the soaked water. Add in some more water as per your requirement. 3. Also add in jaggery, salt and one slit green chilli. 4. Bring this mixture to a boil and continue boiling for 10 minutes under low flame. If you wish you can adjust the taste as per your requirement. 5. In the meantime gather all the ingredients required for tempering. In a pan, heat oil, add mustards, cumin, fenugreek seeds, red chilli, asafoetida and curry leaves. Add this tempering to the boiling rasam. Serve it with hot steaming rice or enjoy it as hot spicy soup. Kokum Kingfish Curry by Chef Agnibh Mudi, one8 CommuneThis dish mainly uses kokum as a souring agent. As mentioned earlier, kokum adds that extra flavour to most coastal dishes like the kingfish curry and tastes best when eaten with steamed rice. Ingredients:Fish fillets (like kingfish or mackerel/fresh fish) - 500 gmDried kokum (soaked in water before use) - 5-6 pieces Finely chopped onion - 1 Chopped tomatoes - 2 Slit green chilies - 2-3 Ginger-garlic paste - 1 tsp Turmeric powder - 1/2 tspRed chilli powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1/2 tsp Salt to tasteWaterFresh coriander leaves for garnishOil for cooking Method1. Soak the kokum in warm water for about 15-20 minutes until they soften. 2. In a pan, heat oil and saute the chopped onions until they turn golden brown. 3. Add the ginger-garlic paste and saute for a minute until the raw smell disappears. 4. Add the chopped tomatoes and green chillies. Cook until the tomatoes are soft and the oil starts separating from the masala. 5. Add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Mix well. 6. Add the soaked kokum along with the water it was soaked in. 7. Let the curry simmer for a few minutes until the flavours meld together. 8. Gently place the fish fillets into the curry, making sure not to break them. 9. Cook the fish for about five to seven minutes. 10. Garnish with fresh coriander leaves. Serve hot with steamed rice or crusty bread. Also Read: Turkish to Pistachio Dried Figs Cream Cheese Kunafa: Bring an innovative twist to this Ramadan special dessert Kokum hummus by Chef Arun Jadhav, head chef, Cafe IsvaraWhile we have tasted all kinds of hummus, this one is unusual and equally tantalising. Besides, the goodness of kokum and chickpeas together makes this dish healthy and perfect to elevate your snacking experience in summer. Ingredients: Boiled chickpeas - 190 gmGarlic - 15 gmTahini - 25 gmSalt - 5 gmBlack pepper - 3 gmIce water - as required to make a thick pasteOlive oil - 50 gmCumin powder - 30 mlLemon juice - 7 mlKokum paste - 15 gm Method: 1. Grind all the ingredients into a fine paste 2. You can drizzle some olive oil over the hummus and enjoy it with either pita bread or tortilla chips Kokum and mixed vegetable curry by Chef Arun Ramanunni Nair, executive chef, The Leela Ashtamudi – A Raviz hotelKokum and mixed vegetable curry is a delicious and tangy dish that combines the sourness of kokum with the freshness of mixed vegetables. This dish makes for a perfect meal during summer breaking the monotony of your boring sabjis and curries. Ingredients:Mixed vegetables (carrots, potatoes, cauliflower, green peas) - 1 cup Dried kokum petals - 6-8 Coconut oil - 2 tbsp Finely chopped onion - 1Finely chopped tomatoes - 2Slit green chillies - 2 Ginger-garlic paste - 1 tbspMustard seeds -1 tspCumin seeds - 1 tspTurmeric powder- 1 tspRed chilli powder (adjust to taste) -1 tspCoriander powder - 1 tspGaram masala -1/2 tspSalt to tasteFresh cilantro leaves for garnishing Method: 1. Wash and chop the mixed vegetables into bite-sized pieces. Set aside. 2. Place the dried kokum petals in a small bowl and cover them with warm water. Let them soak for about 15-20 minutes to soften. 3. Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter. 4. Add chopped onions and green chillies. Saute until the onions turn translucent. 5. Stir in the ginger-garlic paste and cook for a minute until fragrant. 6. Add chopped tomatoes to the pan and cook until they become soft and mushy. 7. Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for another couple of minutes. 8. Add the mixed vegetables to the pan and mix until they are coated with the spices. 9. Pour in the soaked kokum along with the water. Stir to combine. 10. Cover the pan and let the curry simmer on low heat until the vegetables are tender, stirring occasionally. If the curry becomes too dry, you can add a little water to adjust the consistency. 11. Once the vegetables are cooked, add garam masala and mix well. Taste and adjust seasoning if needed. 12. Garnish the kokum and mixed vegetable curry with fresh cilantro leaves. Serve hot with steamed rice or Indian bread like roti or naan. Also Read: Breakfast to meal accompaniment: Here’s why Mumbai’s farsan tradition has stood the test of the time Kokum-infused Summer Gazpacho by Chef Ruffy Shaikh, senior sous chef, ITC Grand CentralThis Kokum-infused Summer Gazpacho is a delicious and vivid cold soup that helps combat the heat. Traditional gazpacho is given a tropical touch with the inclusion of kokum. This Kokum-infused Summer Gazpacho combines refreshing and zesty flavours. The kokum infusion brings a delicate sourness and depth of flavour to the soup, bringing out the natural sweetness of the tomatoes and bell pepper. Overall, the flavour is citrusy, and refreshing, making it an ideal dish for hot summer days. Garnishing with fresh basil leaves gives a floral scent. Ingredients: Medium-sized tomatoes - 4 Cucumber - 1Red bell pepper - 1Red onion - 1Garlic - 2 clovesOlive oil - 2 tbspRed wine vinegar - 2 tbspKokum (dried or fresh) - 3 Salt and pepper to tasteBasil leaves for garnishing Method: To prepare the kokum infusion1. Soak kokum in warm water for 15-20 minutes to soften if using dried kokum. 2. Once softened, crush the kokum fruits with a fork to release the juices. Strain the kokum water into a small dish, discarding the sediments. Set the kokum-infused water aside. To prepare the gazpacho base:1. Cut the tomatoes, peel and dice the cucumber, dice the bell pepper and the onion, and mince the garlic cloves. 2. Add chopped tomatoes, diced cucumber, bell pepper, red onion, minced garlic, olive oil, and red wine vinegar in a blender or food processor. 3. Blend until smooth and then add the kokum infusion. To prepare the final soup 1. Pour the kokum-infused water into the blender with the gazpacho base. 2. Blend briefly to incorporate the kokum flavour into the soup. 3. Season and chill the gazpacho with salt and pepper, to taste. 4. Place the gazpacho in a large bowl or pitcher and chill for at least an hour to enable the flavours to combine. 5. Ladle the cooled Kokum-infused Summer Gazpacho into bowls. 6. Garnish with fresh basil leaves and any desired toppings, like croutons, cubed avocado, or chopped fresh herbs. Also Read: Prakash cha sabudana vada to Gomantak chi fish thali: Iconic eateries in Dadar serving authentic Maharashtrian cuisine
14 April,2024 08:22 AM IST | Mumbai | Aakanksha AhireAmidst the sweltering heat of Mumbai, whiskey cocktails are emerging as an unexpected delight. Beyond their reputation as warming libations for colder months, whiskey-based concoctions offer a cooling respite during the hottest days. Mixologists at Black Dog are blending complex flavours with an array of seasonal ingredients, crafting cocktails that invigorate the senses. From the zesty notes of Kiwi to the subtle sweetness of passionfruit syrups, each sip of these cocktails is refreshing and great to be enjoyed in the company of friends. Vikram KU, Brand Ambassador Diageo India shares three cocktail recipes to try this summer: Walter Loves Caffeine Ingredients: Espresso coffee (chilled), 1 ozBlack Dog Keira Knightley Edition Blended Scotch whisky, 1.5 ozCinnamon syrup, 0.5 ozIce cubesCinnamon stick (for garnish, optional) Method: 1. In a cocktail shaker, add whisky, chilled espresso coffee, and cinnamon syrup.2. Fill the shaker with ice cubes.3. Shake the mixture well for about 10-15 seconds to chill and combine the ingredients.4. Strain the cocktail into a chilled martini glass or over fresh ice in a rocks glass.5. Optionally, garnish with a cinnamon stick for added aroma and presentation. Your cocktail is ready. The Orchard Highball Ingredients: Whisky, 60 mlLime Juice, 15 mlKiwi Crush, 1 bar spoonPeach or passionfruit syrup, 1 bar spoonApple Juice, 30 mlSoda Water (to top up)Ice cubesKiwi slice or lime wedge Method: 1. In a cocktail shaker, combine whisky, lime juice, kiwi crush, peach or passionfruit syrup, and apple juice.2. Top the mixture with ice cubes.3. Shake the mixture vigorously for about 10-15 seconds to chill and blend the ingredients.4. Strain the mixture into a highball glass filled with ice cubes.5. Top up with soda water to your liking. 6. Optionally, garnish with a slice of kiwi or a wedge of lime for an extra touch of freshness.7. Stir gently before sipping to combine all the flavors. Enjoy your fizzy cocktail! The Sweet Sparkle Ingredients: Whisky, 60 mlAngostura bitters, 2 dashesLime cordial, 1 bar spoonGinger Ale Ice cubesOrange wedge Method: 1. Fill a highball glass with ice cubes.2. Pour in 60 ml of whisky.3. Add 2 dashes of Angostura Bitters to the glass.4. Add 1 barspoon of Lime Cordial and top up with Ginger Ale.6. Stir gently to mix the ingredients.7. Garnish with an orange wedge. Also Read: Beer bottle chaas to Piyush: Try these 9 refreshing summer drinks in Mumbai
13 April,2024 08:24 PM IST | Mumbai | mid-day online correspondent
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.
12 April,2024 10:29 AM IST | Mumbai | Ainie Rizvi
India loves mangoes and that is evident in how we use the fruit in traditional cuisines across the country in not only coolers but also dishes that includes curries and pickles. Over the years, ‘King of Fruits’ as it’s more popularly called has seen its popularity grow from just being used in food to also being used in cocktails of different kinds. As India bartenders and mixologists move beyond the classic cocktails, they are also taking the leap of faith with their skills and attention to detail to make unconventional cocktails. While using fruits in cocktails is not new, they are also taking it a step further by curating multiple cocktails with the seasonal fruit that will change the way you perceive mangoes. It also gives you the opportunity to surprise your guests at the next party you host this summer or to simply enjoy it by yourself while lounging at home on a hot and sultry summer afternoon this year. As the heat and demand for mangoes rises by the day, mid-day.com spoke to Indian chefs all around the country to share their innovative recipes to help you include mangoes in cocktails. While the cocktail may be traditional, the infusion of mangoes not only adds unique flavour but also a refreshing taste that is hard to ignore, especially in margaritas and spritzers. They also share a recipe to make a Japanese version of the traditional whiskey sour. Margarita with a twistIf you love sipping on margaritas, then Salil Patil, senior mixologist at Hotel Marine Plaza, says you can add mangoes to the drink to make Margarita with a twist. He shares, “Savour the fiery fusion of sweetness and spice as the Mango Margarita is infused with jalapeno. The tropical richness of mango meets the bold kick of jalapeno igniting your palate with every sip.” Ingredients:Tequila 45mlOrange liqueur 15 mlFresh mango chunksJalapeno, finely chopped 1 tsp Dash of lime juice Method:1. In a blender, add tequila, orange liqueur, fresh mango chunks, jalapeno and lime juice.2. Add 6 to 8 cubes of ice. 3. Blend it well. 4. Pour in a rimmed margarita glass.5. Garnish with a slice of mango with jalapeno. Also Read: Sweet, sour, bold and spicy: What is Nikkei cuisine and why is it becoming more popular in Mumbai Mango Basil Love experimenting with tequila? Then Stanley Fernandes, who is the corporate bar manager at Butterfly High, which has multiple outlets in Mumbai, says you can make a tequila-based Mango Basil. He explains, "The Mango Basil creation is a fusion of tequila's warmth, the fruity delight of fresh mangoes, and the aromatic essence of basil. With every sip, it is like taking a journey through sunny orchards and herb gardens. It's my way of sharing a little piece of joy and nature's bounty." Ingredients: Tequila gold 60 mlBasil leaves 5 nosFresh jalapenos Lime juice 10 mlFresh mango pulp 60 ml Garnish: BasilMango slice House rim Method: 1. Add the tequila, basil leaves, fresh jalapenos, lime juice and fresh mango juice in an old-fashioned glass.2. Shake well. 3. Add basil, mango slice and house rim for garnish. Also Read: Can’t resist a sinful grilled cheese sandwich? Try these innovative recipes to elevate your taste buds Mango Sake Sour Take mangoes and give it a Japanese twist for your next summer party with friends or weekend get-together by Mango Sake Sour says Mumbai-based Bensan Varghese. Varghese, who is the mixologist at Taki Taki in Lower Parel, says, "The Mango Umeshu Sake Sour is a unique and refreshing twist on the classic cocktail, featuring the harmonious blend of umeshu, sake, and fresh mango puree. What sets this cocktail apart is the infusion of Japanese plum wine, which lends a delicate sweetness and floral aroma, perfectly complementing the tropical notes of ripe mangoes. The inclusion of mangoes adds a vibrant touch to the cocktail, creating a delightful fusion of Oriental flavours." Ingredients:Umeshu (Japanese plum wine) 60 mlSake 30 mlMango puree 30 mlYuzu juice 15 mlSimple syrup 15 mlMango slice for garnish Method:1. In a cocktail shaker, combine umeshu, sake, mango puree, yuzu juice, and simple syrup.2. Add ice cubes to the shaker and shake vigorously for about 10-15 seconds.3. Strain the mixture into a chilled cocktail glass filled with ice.4. Garnish with a slice of fresh mango on the rim of the glass.5. Enjoy the exotic flavours of the Mango Sake Sour. Mango and cuminMaking the best of both worlds by using gin and rum, Anurag Godbole, who is the wine sommelier and bar manager at Nksha in Churchgate, says you can make a Mango and Cumin cocktail. Being humble, he explains, "Mango is one of the difficult fruits to use in a cocktail. However, this summer, we decided that we would try a cocktail with mangoes. The Mango and Cumin is a spritz-style cocktail that is paired with mango cumin gin and mint." Ingredients:Mangoes 250 gm Sugar 70 gm Lemon juice 10 ml Mint leaves 5-6 nos Soda 1 can Cumin 15 gm Dry-style gin -60 ml Method: Cumin infusion: 1. The cumin infusion needs to be done a night before. 2. Light roast cumin and add it to the gin. 3. Make sure the cumin-infused gin is packed nicely allowing no air inside. Mango compote: 1. Peel and deseed mangoes to get the pulp. 2. Take the pulp and sugar in a saucepan and cook on low temperature. 3. Allow it to simmer once and take it off the pan. 4. Keep some mango pulp to make puree of it. Making Mango and cumin cocktail:1. In a highball glass, take 30 ml mango compote, 20 ml fresh mango puree. 2. Add lemon juice to balance and 50 ml cumin-infused rum.3. Now muddle fresh mint. 4. Add few cubes of ice and top it up with soda and stir well. 5. Garnish with mango or mint sprig. Also Read: Ice that brew: These chilled variations will let you enjoy coffee this summer Fat-wash Aamchi MangoWhile you may want to taste a traditional gin-based cocktail, Jagmohan Singh, food and beverage manager at Araiya Palampur in the Himalayas, says you can innovate with the fat-wash technique to make Fat-wash Aamchi Mango. He explains, “Tropical fruits like the mango reigns across the palate with its sweetness to become a versatile ally to the complex profiles of spirits. Add Himalayan junipers gin, citrus, jaggery and roasted cumin powder in the homemade aam-panna. Use the ‘fat-washing’ technique by stirring a rendered fat in a spirit, then freeze for several hours and extract the fat that has solidified on top. Add the Himalayan juniper gin and lemon flavour and keep it for a 48-hour infusion, with chopped mangoes. Adding caramel sugar syrup, gives it a touch of sweetness and just the right colour.” Ingredients:Butter and Mango Himalayan juniper gin 60 mlClarified lemon juice 15 mlCaramel syrup 15 mlSlice of mango 1Top with Home-made Aam-panna beverage For the infused gin:1. Melt butter on low heat and whisk into Himalayan juniper gin.2. Freeze until all the butter settled to the bottom of the container.3. Strain the gin off the butter through a fine strainer, being careful that the butter stays at the bottom.4. Peel and chop mangoes and add to the gin and lemon juice.5. Infuse for 48 hours.6. Strain off through a fine strainer. For the caramel syrup:1. Add sugar to a pan.2. Stir over low heat until all sugar caramelised.3. Gradually add some water until sugar dissolved. Mexicano Mangoo It would be difficult to not make a cocktail out of vodka, especially with mango, as the blend would be heavenly. Simon and Sugumar, mixologists at Toca in Bengaluru, came together to make Mexicano Mangoo, a delicious cocktail combining mango and vodka, and say you should make it too. Simon explains, "The infusion of fresh mango chunks, the creamy texture from the fresh cream, and the aromatic essence of hazelnut syrup create a symphony of flavours that dance on the palate." Sugumar further shares, "The addition of vodka provides a robust kick, while the touch of honey adds a delicate sweetness. However, it is the inclusion of kahlua that truly elevates this cocktail, imparting a rich depth and complexity that sets it apart from the ordinary." Ingredients: Fresh mango chunks 5 to 6 nosFresh cream 30 mlHazelnut syrup 20 mlVodka 60 mlHoney 10 ml Kahlua 20 mlMango slices 1 no Method:1. In a blender, combine the fresh mango chunks, fresh cream, hazelnut syrup, vodka and honey.2. Blend until smooth and creamy.3. Pour the mixture into a cocktail shaker filled with ice.4. Shake well until chilled.5. Strain the cocktail into a glass.6. Pour Kahlua into a glass and layered at the bottom.7. Garnish with a mango slice.8. Serve and enjoy.
12 April,2024 09:27 AM IST | Mumbai | Nascimento PintoEkaa launches a menu that sheds light on the dynasties that left a mark around the world. Tasting 5.0 is curated by Chef Niyati Rao and features dishes inviting you to wander different corners of the globe and walk through the halls of history. The 10-course tasting menu unveils a culinary representation of The Kingdom Of Siam, The Tzars, The Pharaohs, The Qings, The Aztecs, The Marathas, The Rajputana, The Travancore, The Meiji Restoration, and The Vikings, each dish offering a unique glimpse into the heritage of these dynasties. The degustation begins with Koi Pla, a salad favourite amongst members of the royal court of Thailand (then known as Siam). At the restaurant, the dish is presented with cured and smoked Kashmiri trout/eggplant, pomelo, a dressing of coconut, Pandan jelly and edible frankincense. The other course then takes a trip to the opulent soiree of the Kingdom of The Tzars. Tzar Nicolas Il of Russia and Poland was infamous for popularising a particular delicacy 'eggs on eggs’ and was known to host many a soirée featuring his caviar (fish eggs) and chicken eggs. The Fort restaurant recreates this with trout roe/apple caviar, a garlic-infused Smetana, beetroot cooked in terracotta, a fermented shiitake seasoning, and a Kale relish. Taking a step towards the far East, Ekaa takes you to The Kingdom of The Qings and their healing cuisine with a soup made with goji berries, tapioca pearls, and spices, and mugwort-flavoured Chinese lap cheong, custom-made for Ekaa. The vegetarian version consists of marinated fresh Indian black fungus. There is also an onion oil infused with 'Tsaoko' powder, a traditional Chinese seasoning, made in-house. On the side, is pickled “golden” seaweed from the coast of Ratnagiri, locally grown and sourced. This course symbolises the dynasty's penchant for elaborate, multi-textured delicacies with Shark Fins and Edible Bird’s Nests etc. The palate cleanser preceding the Aztec course aims to recreate the landscape and cultural symbols that shaped the central Mexican empire. The tomato sorbet is meticulously shaped to resemble a sunflower, an offering to the Aztec Gods. Lining the circumference of the sorbet is our agave jelly, created with Pistola Joven. Cut into crystal-like formations, it is representative of the Giant Crystal Cave of Mexico. The course is served with a sour, green juice made using culantro (Thai coriander), to symbolise the now-drained, Texcoco Lake. Meanwhile, The Kingdom Of Pharaohs finds expression with 110 per cent hydration bread fermented with wild yeast, flavoured with coriander seeds and served with a house churned white butter and date palm jaggery, our little twist on the dates that would usually be mixed into the dough. Journeying to the Indian subcontinent, the restaurant delves into The Kingdom Of The Marathas, with khichdi and a multitude of legumes and unpolished kalbhat rice, quince achaar, a lightly smoked tomato sansav, a roasted potato thoy, grilled greens, and cured lamb sweetbread/lions mane mushrooms, a meal apt for the warriors. The desert landscapes of The Kingdom Of Rajputana come alive with the ingredients that would have been gathered and techniques that would be used to prepare them during hunts. This course consists of sauteed sangria/seared duck, mathania chilies and a house-made raab. The Kingdom Of Travancore's culinary legacy is celebrated with Thuvial of kulith or horse gram - a dish that hasn't been given its due diligence, served with Ghandasale rice from Kerala, a rare, fragrant, short-grained varietal, a broth of nendran bananas and pickled bor, harmonious blend of flavours synonymous with the famed 'Kerala sadya', while honouring the coastal bounty. Where: Ekaa, FortPrice: Rs 5,000 plus taxes (Vegetarian); Rs 5,200 plus taxes (Non-vegetarian)For reservation: Book a table at least 24 hours before the mealContact: 099876 57989
11 April,2024 04:44 PM IST | Mumbai | mid-day online correspondent
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.
11 April,2024 10:31 AM IST | Mumbai | Aakanksha AhireEid al-Adha is a prominent Islamic festival celebrated by Muslims around the world. It celebrates the Prophet Ibrahim (Abraham's) willingness to sacrifice his son Ismail (Ishmael) as an act of devotion to God. It is considered the second-most significant festival observed by Muslims worldwide after Eid al-Fitr. The holy festival of sacrifice falls on the 10th day of Dhu al-Hijjah according to the Islamic lunar calendar. Feasting is an important part of Eid al-Adha celebrations. Many delightful savouries are made using sacrificial meat, and other traditional dishes are also prepared and enjoyed with loved ones to mark the occasion. Biryani, Kebabs, Mutton curry, and Sheer Khurma are some of the lip-smacking dishes prepared and consumed during Eid al-Adha. As Eid al-Adha is around the corner, let's take a look at the mouth-watering dishes which you must relish on this important occasion. Seekh KebabA delicious and mouthwatering dish served during the Eid feast is the 'Seekh Kebab'. Seekh Kebabs are grilled or roasted meat skewers made from minced lamb or beef. They are mixed with a variety of spices, herbs, and onions. On Eid, families and friends gather to enjoy a meal, and kebabs are a popular choice for both appetizers and main courses. Mutton BiryaniMutton biryani is a popular meal that holds a special place in many people's hearts. It has a perfect balance of flavours and taste. The long-grain basmati rice is perfectly cooked, with each grain remaining separate and fragrant. The marinated and spice-filled soft mutton chunks result in flavourful meat. The mix of soft mutton and perfectly cooked rice offers a delightful aroma. Mutton biryani is served with raita and salan. The raita cools and refreshes the spicy biryani, while the salan adds another layer of flavour. Mutton curryMutton curry is a spicy and aromatic curry made with tender pieces of goat or lamb cooked in a variety of spices and herbs. It is served with rice, naan, or tandoori roti. One of the pleasures of mutton curry during Eid is sharing it with loved ones. Tender meat and flavourful gravy provide a satisfying and comforting eating experience that brings people closer. HaleemHaleem is a slow-cooked stew made with lentils, meat (beef or mutton), wheat, and spices. The stew is slowly boiled and stirred for hours on end to give it a flavourful texture. It is prepared in bulk so that family and friends can share a meal together. Fried onions, chopped cilantro, and a squeeze of lemon juice add flavour to the dish. The toppings improve the overall flavour of the thick, savoury haleem. Sheer KhurmaThe most popular traditional dessert served on Eid is 'sheer khurma', which has a heavenly flavour that combines sweetness, creaminess, and a hint of aromatic spices. In celebration of Eid, these ingredients consist of vermicelli (thin noodles) pudding, cooked with milk and sugar and flavoured with cardamom, saffron, and nuts like almonds, pistachios, and dates. Shahi TukdaShahi Tukda, also known as 'Double Ka Meetha', is a popular dessert prepared and enjoyed during Eid. It's made with deep-fried bread slices soaked in saffron-infused milk and topped with cardamom and dried fruits like almonds, rose petals, pistachios, and kesar threads.Also Read: Chai, tea, cha: Why Indians love this beverage so much 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
11 April,2024 08:48 AM IST | New Delhi | ANIADVERTISEMENT
