A bluefin tuna on Monday was sold for a record 510.3 million Japanese Yen (JPY), about USD 3.2 million, at the first auction of the year at Tokyo's Toyosu fish market, Kyodo News reported. According to Kyodo News, the bluefin tuna, one of the most desirable fish for Japan's iconic dish, Sushi, weighed 243 kg and was caught off the coast of Oma in Aomori Prefecture in the Tohoku region. The fish was purchased by Kiyomura Corporation, a Tokyo-based operator of the popular sushi restaurant chain Sushizanmai. Calling the New Year's first tuna a symbol of good fortune, Kiyomura President Kiyoshi Kimura said the company hopes customers will enjoy the fish and feel energised, as reported by Kyodo News. "The year's first tuna brings good luck. We hope as many people as possible can enjoy it and feel energised," Kimura stated, as quoted by Kyodo News. The tuna will be cut at Sushizanmai's Tsukiji head branch and distributed to its outlets across Japan. Despite the record-breaking price, the company said it will serve the tuna to customers at regular menu rates, Kyodo News reported. According to the Tokyo metropolitan government, this was the highest winning bid since comparable records began in 1999. The price far exceeded the previous record of JPY 333.6 million set in 2019, following the relocation of the historic Tsukiji fish market to Toyosu. The early-morning auction, which began at 5:10 am (local time), drew large crowds, including foreign tourists, who watched bidders compete in the traditional New Year event, Kyodo News reported. High bids at the first auction of the year are widely seen as a sign of good luck and a promotional opportunity for restaurants. Tuna prices have rebounded in recent years after slumping during the COVID-19 pandemic, with top bids recorded at JPY 36.0 million in 2023, JPY 114.2 million in 2024, and JPY 207.0 million in 2025, as reported by Kyodo News. 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
07 January,2026 11:06 AM IST | Tokyo | ANIMumbai is constantly buzzing with new cafes and restaurants opening every other week in the city, offering Mumbaikars and all those coming to the city something new every single time. While Dough & Joe opened towards the end of 2025, along with other restaurants in the city, there is more that people can look forward to in this year. Italian flavours After serving Tuscan-inspired flavours in Andheri and Navi Mumbai, Toscano has now opened a third outlet in the city in South Mumbai in Nariman Point in Tulsiani Chambers. The restaurant chain by Chef Jean Michel and Chef Goutham is all set to serve a wide variety of rich, handmade creamy pastas, crisp salads, classic grills, fresh sourdough pizzas and more for locals and tourists. The menu features the likes of artisanal Sourdough pizzas, Insalata di formaggio di capra e pere (Goat Cheese & Roasted Pear Salad), Salmone Grigliato (Grilled Norwegian Salmon), Chicken di Toscano (Spinach & Ricotta Filled Chicken Breast, an Italian comfort food) and Spaghetti Aglio Olio. While enjoy savoury delights, you can enjoy your meal with Tiramisu or Kahlua Mousse but not without sipping on drinks like Toscano Sling, Ginger Berry Fizz and Lychee Lemonade. Where: Toscano, Nariman Point Time: 11 am - 11 pmCall: +91 90369 72832 Laidback in Mumbai JW Marriott Mumbai Juhu opens Reflections, the refurbished lobby lounge and bar, with the aim of being a versatile, day-to-night space for casual dining, business conversations, and evening drinks. The menu has a focused selection of artisanal teas and coffees with green teas and gourmet leaves such as Silver Needle White Tea and Oolong, alongside functional infusions including hibiscus, peppermint, lemongrass, and chamomile, along with Lavazza India’s sustainably sourced Terra coffee. The alcohol menu includes 80 global whiskies, including 40 single malts and premium Indian single malts, sake selection, along with light rums, premium spirits, and classic aperitifs. The cocktail menu includes flavourful and unique cocktails like the gin-based Clover Club, Picante Collins, Brandy Alexander, Sazerac, and extends it to the The JW Garden Signature Experience inspired by botanical-forward cocktails. The food menu focuses on small plates and bar bites, Asian-inspired tapas, and thin crust Romano-style pizzas. Where: Lobby Level, JW Marriott Mumbai Juhu, Juhu Time: 11:30 am – 1 am
05 January,2026 09:37 PM IST | Mumbai | mid-day online correspondentThe winter season has brought with it a different kind of chill this year in Mumbai. Cooler than usual, you can enjoy everything warm but it's hard to ignore the abundance of strawberries that make their presence felt through various dishes and drinks. While you may sip on some steaming coffee or warm soup, the bright red strawberries are being added to menus of city restaurants in not only sweet but also savoury dishes. Here are some strawberry food menus in Mumbai you can indulge in this winter season: Strawberry by the sea If you love strawberries and Marine Drive, head to Hotel Marine Plaza, as it celebrates the delicious fruit in more than one way. Savour mouth-watering Strawberry Tart, Strawberry Cheesecake, Strawberry Gelato, and even a Strawberry Basil Cooler. You can also experiment with the Roasted Strawberry Croissant, Strawberry And Burrata Salad, but not without the Strawberry Shortcake Entremet. Where: Hotel Marine Plaza, Marine DriveWhen: Ongoing Time: 12:30 pm onwards Price: A la carte menu Berrylicious At Poetry by Love & Cheesecake, the Strawberry menu celebrates the delicious sweet and sour fruit with dishes and drinks of all kinds, that you will love. The menu includes Fresh Strawberry Cheesecake, Fresh Strawberry Tres de Leches, Fresh Strawberry Tiramisu, Fresh Strawberry Biscoff Cheesecake, Fresh Strawberry NutellaCheesecake, Fresh Strawberry Kunafa with Chocolate & Pistachio, Fresh Strawberry Double Chocolate Cake, and the dainty yet rich Fresh Strawberry Cheesecake Tart. Where: Poetry by Love & Cheesecake, across all outletsWhen: OngoingTime: All Day Price: A la carte menu
05 January,2026 08:08 PM IST | Mumbai | mid-day online correspondentThe India International Coffee Festival (IICF) returns in 2026 for its second edition, this time bigger, bolder, and crafted as a true celebration of India’s thriving coffee movement. Presented by the Specialty Coffee Association of India with support from the Coffee Board, the gathering unites every part of the value chain: farmers and producers from coffee-growing regions, processors, exporters, equipment innovators, roasters, retailers, café owners, baristas, and passionate consumers, all under one roof in Bengaluru. With over 20,000 visitors expected, IICF 2026 is designed as a dynamic farm-to-cup experience. It’s a place to explore where coffee begins, how it’s transformed, and the many hands and innovations that shape every sip, from estates to cafés to home brewers. Knowledge sharing, business opportunities, and hands-on discovery meet in a vibrant environment dedicated to advancing India’s specialty coffee culture. Here are the highlights of the festival: The coffee trail A curated pathway through the festival’s most engaging zones, featuring immersive farm-to-cup experiences, brewing workshops, tastings, sensory activities, and hands-on demos with experts across the value chain. The national coffee championships Six competitive categories, including Barista Championship, Brewers Cup, and a rapidly growing Coffee in Good Spirits segment. Finalists from the Mumbai, Bengaluru, and Delhi preliminaries battle for a chance to represent India on the world stage. Latte art arena Daily showcases from the country’s top latte artists, with opportunities for visitors to try their hand at pouring art. The cupping exchange Open cupping sessions hosted by leading Indian roasters, spotlighting rare lots, innovative processing, high-scoring regional coffees, and stories directly from producers and harvest teams. Brew school Practical sessions tailored for home brewers: pour-over fundamentals, espresso basics, grind science, flavour interpretation, and more. The India innovation hub Returning stronger for its second edition, this hub highlights Indian brands shaping the future of coffee tech. Discover working prototypes, new-to-market equipment, estate-level processing innovations, and conversations with engineering and design minds pushing standards forward across both farm and café. Conversations, culture and community Workshops and masterclasses led by industry leaders, both Indian and international, explore farming practices, post-harvest craft, brewing techniques, sensory development, sustainability, and the science of flavour. Live music, performances, and a Drum Jam by Roberto Narain add a cultural rhythm that keeps the festival buzzing. Stand-up comedy by Sonu Venugopal brings laughter into the mix, while Mysore Xpress takes the stage with electrifying live music, adding new rhythm to the coffee celebration. IICF 2026 aims to be a meeting ground for everyone who cultivates, crafts, serves, studies, and loves coffee. It marks the next step for India’s coffee community: a place to taste, learn, innovate, connect, and be part of a culture that’s just getting started. Where: Marakata, BengaluruWhen: February 12 – February 14
05 January,2026 03:12 PM IST | Bengaluru | mid-day online correspondentAs the final countdown of the year approaches, there is no sound more synonymous with celebration than the rhythmic pop of a cork. While a simple glass of bubbly is a timeless tradition, 2025 is the year to elevate your New Year’s Eve hosting game with a DIY sparkling bar. From the sun-soaked shores of Goa to the chic lounges of Mumbai, top mixologists are reimagining the "spritz" culture for the Indian palate. This curated collection of recipes offers something for every mood. Whether you are hosting an intimate dinner or a high-energy house party, these simple yet refined recipes ensure that your midnight toast is as indulgent as the year ahead. Beerlin 75Beer and champagne together might seem like a wild flavour profile, but it is sure to pique the interest of beer lovers. “Beerlin 75 is our take on a classic French 75, reimagined for Indian palates. The saffron-honey syrup brings warmth and depth, while the citrus and champagne keep it crisp and uplifting,” explains Bharat Singh, mixologist, The People's Brewery. This drink is a masterclass in "East meets West." The gin provides a botanical backbone, but the star is the saffron-honey syrup—a nod to traditional Indian flavors that pairs unexpectedly well with the dry, yeasty notes of a sparkling wine. IngredientsGin 25 mlFresh lemon juice 10 mlSaffron-honey syrup 10 mlChampagne or sparkling wine Method1. Combine gin, lemon juice, and saffron-honey syrup with ice in a shaker.2. Shake and strain into a chilled flute.New Year’s Eve 2025Top with champagne.3. Garnish with a lemon twist or saffron strand. SanteFeaturing on their curated ‘Around the World in 12 Cocktails’ menu, Sante is the ideal aperitif. “A light, celebratory cocktail that captures the easy elegance of French aperitif culture. Sante is designed to be refreshing without being overpowering,” says Vedant Newatia, founder and head chef, Atelier V. For those who prefer their fizzy cocktails to be on the sweeter, more tropical side, Sante is the top choice. The passionfruit adds a tart, exotic dimension that cuts through the richness of New Year's Eve appetizers, making it the perfect "welcome drink" for arriving guests. IngredientsGin 40 mlPassionfruit syrup 20mlFresh lemon juice 10mlSugar syrup 10mlSparkling wineMint sprig and orange peel, for garnish Method1. Add gin, passionfruit syrup, lemon juice, and sugar syrup to a shaker filled with ice.2. Shake well until chilled.3. Fine-strain into a chilled champagne flute.4. Top up gently with sparkling wine. 5. Clip a mint sprig and orange peel to the glass as garnish. Snow Globe Mimosa“Designed as a clean, celebratory cocktail for New Year’s Eve, the Snow Globe Mimosa focuses on balance, presentation, and ease of drinking,” states Prajwal Naik, senior bartender, Deltin Royale, Goa. With cranberries and champagne, this three-step cocktail is sure to be a crowd pleaser at your NYE celebrations. With cranberries and champagne, this 3-step cocktail is sure to be a crowd-pleaser. Unlike a traditional breakfast mimosa, this version uses lime syrup and fresh botanicals to give it a more sophisticated, "evening" edge. It is bright, acidic, and incredibly festive. IngredientsFresh cranberries 7–8 nosCranberry juice 20 mlLime syrup 10 mlChampagne Method 1. Add fresh cranberries to a chilled gin goblet. 2. Pour in the cranberry juice followed by the lime syrup. 3. Gently top up with champagne and stir lightly to combine.4. Garnish with a fresh rosemary sprig. RossineIt is strawberry season, and what’s better than fresh berries in your bubbly cocktails! "Rossine is a celebration of simplicity elevated by finesse, with the fresh strawberry puree bringing natural sweetness and a soft acidity that pairs beautifully with the crisp effervescence of sparkling wine, allowing the bubbles to lift the fruit rather than overpower,” says Kunal Shanker, general manager, Novotel Mumbai Juhu Beach. This light yet indulgent drink works well throughout the day! This drink is the Italian cousin to the Bellini. Because it relies heavily on the quality of the fruit, it is the ultimate seasonal luxury. This light yet indulgent drink works well throughout the day, from a late afternoon brunch into the midnight countdown. IngredientsFresh strawberries 200 gmLime juice 1–2 dropsProsecco Method1. Prepare the strawberry puree:- Wash and hull fresh strawberries, then blend until smooth. - Strain to remove seeds for a silkier result.2. Pour 50 ml of strawberry puree into a chilled champagne flute.3. Slowly top with Prosecco to avoid too much foam.4. Gently stir once from the bottom upward.5. Garnish with a strawberry slice or mint if desired.
31 December,2025 12:30 PM IST | Mumbai | Maitrai AgarwalChristmas Day may be over but the festive season extends way beyond till New Year's Eve and even through mid-January amid the wedding season. So, it is always a good time to bake. Baking during the festive season is less about perfection and more about the stories it carries, those of kitchens heavy with the scent of cinnamon, cakes baking slowly as carols hum in the background, and recipes passed down through voices rather than written pages. These three traditional yet indulgent Christmas treats draw inspiration from The Tastes of India podcast on Audible, where home-style cooking unfolds through conversation, memory, and lived experience. Thoughtfully festive and entirely eggless, these bakes are meant to be made without hurry, perfect for a Christmas or New Year's Eve where food isn’t just prepared, but truly celebrated. You can not only make Oatmeal Raisin and Cranberry Cookies but also Chocolate Truffle Cake and Dry Fruit Cake. Oatmeal Raisin and Cranberry Cookies Ingredients: All purpose flour maida 3/4 cupGround cinnamon 1/2 tspBaking soda 1/4 tspUnsalted butter softened at room temperature 1/2 cupWhite sugar 1 tbspRaw sugar 2/3 cupWater 4-5 tspRolled oats 1 1/3 cupsMix of golden raisins, black raisins and cranberry 3/4 cup Method: 1. Preheat the cover to 350 degrees Fahrenheit (180 degrees Celsius) for at least 10 minutes.2. Smear butter on a baking sheet and keep it aside. 3. In a large bowl, take the dry ingredients (all purpose flour, baking soda and ground cinnamon) and whisk the ingredients until they are mixed properly. 4. In another large bowl, add softened butter, white sugar and raw sugar. Beat this using a hand mixer (or with a stand mixer with a paddle attachment) until it smoothens. 5. Add water to this mixture and beat it until it is thoroughly combined. Use a spatula scrap to scrap the sides of the bowl. 6. Add the flour mixture and rolled oats to the bowl. Mix everything using your hand until everything comes together to form a soft dough. 7. Now, add soaked raisins and cranberries into the mixture and fold it to form the cookie dough. 8. Now take a portion of the cookie dough into your palm and shape it into a fairly smooth ball. Flatten it slightly to make a disk shape. 9. Arrange the disks on a baking sheet and place them a few inches apart so that the cookies have room to expand. 10. Bake the cookie dough in the preheated oven for about 30 minutes. You can check on the cookies after 20 minutes itself using a toothpick to see how much baking is further needed. The baking time may vary depending on the oven. 11. Let the cookies cool down for 5 minutes, so that they can firm up. Then transfer them into a cooling rack so they can cool down. 12. Serve the cookies warm or at room temperature. Chocolate Truffle Cake Ingredients: For cake batterAll-Purpose flour 1 cup Powdered sugar 2/3 cupBaking powder 1 tspBaking soda 1/2 tspCoffee powder 1 tspCocoa powder 1/4 cupCurd 1/2 cupRefine oil 1/2 cupMilk 1/2 cup For chocolate ganacheDark chocolate chopped 1 cupFresh cream 1/2 cupButter 1 tsp GarnishDark chocolate 1/4 cup ExtrasSugar syrup 2 tbsp Method: 1. Take a 5-litre pressure cooker, put salt in it and spread it well in the base of the cooker. 2. Close the cooker lid, switch on the stove and preheat the cooker for about 6-7 minutes.3. As you preheat the cooker, take a bowl and add curd and oil. Whisk this for 2-3 minutes continuously. 4. Sieve all the dry ingredients and mix it into the cake batter by the cut and fold method. 5. Add milk and beat for 3-4 minutes. Ensure that you do not overmix. The cake batter is now ready. 6. Grease the cake tin with oil on all sides. Dust it with plain flour and sift it to ensure uniform distribution of the flour. 7. Shake and tap the tin onto a plate to remove excess flour. 8. Pour the prepared cake batter into the greased and dusted tin and spread it evenly. 9. The pressure cooker must have heated up by now. Open the lid of the pressure cooker, place the baking tray on the cooker plate and cover it with a lid without the ring and whistle. 10. Now bake the batter in the preheated pressure cooker on a low flame for about 40 to 45 minutes. 11. Open the lid after the duration of baking. Take a toothpaste and check if the cake has been baked by poking the toothpick in the center of the cake. If it comes out clean, then your cake is ready. 12. If the cake is not ready, bake it for another 5-6 more minutes.13. Separate the cake from the tin using a knife. 14. Now, take a plate and cover the top. Flip it over and gently tap on the top so that the cake is released. 15. Turn it upside down again and let the cake cool down completely. 16. By that time, warm up the fresh cream a little and add chopped dark chocolate and butter. Mix this continuously for 2-3 minutes and set it aside. 17. Now divide the cake into two layers by using a thread. 18. Sprinkle 1 tbsp sugar syrup on each layer. 19. Spread little chocolate ganache on the lower half of the cake and ensure it is spread evenly. Can do so using a palette knife. 20. Sandwich the other half of the cake on top and press it gently. 21. Now spread the remaining ganache evenly on top and on the sides of the cake. 22. Decorate with sliced chocolates 23. Keep the cake in the fridge for 2 hours. 24. The chocolate truffle cake is now ready to be served. Dry Fruit Cake Ingredients: Whole Wheat Flour 1 cupSemolina sooji 3/4 cupCinnamon Powder 1 tsp Baking powder 1 tspBaking soda 1 tspCurd 1 cupSugar 1 cupOil 100 gmVanilla Essence 1 tspCashew 75 gmRaisins 75 gmDates 75 gmAlmonds 75 gm Method: 1. Soak all the dry fruits overnight. 2. Drain the excess water and coarsely grind the dry fruits and set it aside. 3. Take a large 5-litre pressure cooker. Use a cooker plate to keep distance between the cooker base and the baking tray. This will ensure that the cake will not be exposed to direct heat and get burned from the base. 4. Keep the cooker plate on the cooker ensuring it does not touch any place else in the cooker. 5. Close the cooker lid, switch on the stove and preheat the cooker for about 6-7 minutes. 6. As you preheat the cooker, take a bowl, add wheat flour, sooji, baking powder, baking soda and cinnamon powder. Fold this well and keep it aside. 7. Take another bowl and add curd, sugar, vanilla essence, vegetable oil and coarsely grind the dry fruits and fold it gently. 8. Now add the dry ingredients into the wet ones and mix everything well. However, ensure that you do not overmix. 9. Now, grease the cake tin with oil on all sides. Dust it with wheat flour and sift it to ensure uniform distribution of flour. 10. Shake and tap the tin onto a plate to remove excess flour. 11. Pour the prepared cake batter into the greased and dusted tin and spread it evenly. 12. Top it up with some more chopped dry fruits. 13. The pressure cooker must have been heated up by now. Open it and place the baking tin on the cooker plate. Cover it with the lid without the ring and whistle. 14. Now bake in the preheated pressure cooker on low flame for 40 to 45 minutes. 15. After 40-45 minutes of baking, open the cooking lid. 16. Take a toothpick and check if the cake is baked by simply poking the center of the cake with the toothpick. 17. If the toothpick comes out clean, then your cake is ready. If it is not, you need to bake for another 5-6 more minutes. 18. Separate the cake from the baking tin using a knife. 19. Now take a plate and cover the top of the baking tin and flip it over. Gently tap the tin on the top so that the cake is released. 20. Turn it upside down again. 21. The dry fruit cake is now ready to be served.
30 December,2025 03:57 PM IST | Mumbai | mid-day online correspondentIt's the most wonderful time of the year with Christmas just around the corner on December 25. While many people have been in the festive mood since the start of December, the celebrations are only set to get better. As most Mumbaikars and Indians around the country have started making their Christmas sweets, or simply finally placing their orders with the local home bakers, the festive menus are yet in the planning phase, and we are here to help. While most people will rely on their community staples like sorpotel, roast chicken or duck, and even pork vindaloo, apart from the variety of other vegetarian dishes, there is a lot more that you can do, say Indian chefs. They want you add a little twist to your classic savoury and sweet dishes to spice up your celebrations with family and friends and even impress every person at the table in the process. Steamed Sea Bass with Ginger & Spring OnionWhile the pork, beef and chicken are always a favourite, if you love enjoying seafood, then chef Golpin Sianipar, who is the executive sous chef at The Westin Mumbai Powai Lake, says you can make a mouthwatering Steamed Sea Bass with Ginger & Spring Onion. He shares, "Steaming preserves the natural sweetness of the fish, making it a light yet festive dish for Christmas.”Ingredients:Whole sea bass 700 gmGinger, julienned 2 tbspSpring onions slicedLight soy sauce 3 tbspSesame oil 1 tspNeutral oil 2 tbspMethod:1. Place fish on a plate and top with ginger.2. Steam for 25 minutes until cooked.3. Heat oil until hot and pour over fish.4. Add soy sauce and sesame oil.5. Garnish with spring onions and serve immediately. Yuletide Cranberry–Glazed Chicken Roulade While the chicken roulade is classic dish for Christmas, Anshul Dhyani, who is the executive chef at ITC Grand Central in Parel, says you can tweak the recipe to make a rich Yuletide cranberry–glazed chicken roulade.Ingredients:Chicken breast, boneless, skinless 2 nosSalt to tasteWhite pepper to tasteFresh thyme, chopped 1 tspCranberry compote/cranberry sauce 4 tbspOrange zest 1 tspDijon mustard 1 tspButter 30 gmOlive oil 1 tbspFor the Cranberry Glaze:Cranberry juice or compote 1/2 cupHoney or brown sugar 1–2 tbspOrange juice 2 tbspCinnamon stick 1 small (optional)Method:1. Butterfly the chicken breast and gently pound to an even thickness; season with salt, white pepper, and fresh thyme.2. Spread a thin layer of cranberry compote mixed with orange zest and Dijon mustard over the chicken.3. Roll tightly into a roulade, secure with cling film or twine, and poach gently until just cooked.4. Pan-sear the roulade in butter for a golden finish.5. Glaze with warm cranberry reduction and rest before slicing. Serve with winter vegetables or mashed potatoes.Eggnog Baked Cheesecake Bringing the best of both worlds together, chef Amit Sharma, who is the co-founder and chef at Poetry by Love & Cheesecake in Mumbai, says you can make an eggnog baked cheesecake. He shares, "Eggnog baked cheesecake is Christmas in dessert form the gentle warmth of spices, the nostalgia of festive evenings, and the joy of sharing something handmade with the people you love. Every slice is meant to slow you down, spark memories, and make the season feel a little more magical."IngredientsFor the base:Digestive biscuits, crushed 200 gmMelted butter 100 gmFor the cheesecake:Cream cheese, room temperature 400 gmThick eggnog 1 cupPowdered sugar 3/4 cupEggs 2 nosVanilla essence 1 tspNutmeg powder 1/2 tspCinnamon powder 1/2 tspCornflour 1 tbspMethod:1. Prepare the base: Mix crushed biscuits with melted butter. Press firmly into a lined springform pan. Chill for 15 minutes.2. Make the filling: Beat cream cheese until smooth. Add sugar and mix well.3. Add eggs one at a time, mixing gently. Stir in eggnog, vanilla, nutmeg, cinnamon and cornflour until smooth.4. Bake: Pour the mixture over the base. Bake at 160 degrees Celsius for 45–50 minutes until the centre is just set.5. Cool: Switch off the oven, keep the door slightly open and let the cheesecake cool inside. Refrigerate for at least four hours.Linzer Torte Innovating with the Indian Christmas dishes, Ravinder Kumar, who is the executive chef at Karma Lakelands says you can make the linzer torte. He shares, "The Linzer Torte is one of the world’s oldest recorded cakes, and its charm lies in its simplicity. The nut-based pastry, lightly spiced with cinnamon and clove, pairs beautifully with a layer of fruit preserve, creating a dessert that is rich yet balanced. It’s best enjoyed slightly warm, with whipped cream or creme fraiche on the side."Yields: one 9-inch / 23 cm tart (8–10 servings)Ingredients For the pastry:Unsalted butter, cold, diced 250 gmGranulated sugar (3/4 cup) 170 gmLarge eggs + egg yolk, room temperature (reserve a little for egg wash) 2 nos + 1 nos Vanilla extract 1 tspZest of lemon 1 noGround cinnamon 1 tspFine salt 1/2 tspBaking powder 1 tspAll-purpose flour 300 gmFinely ground hazelnuts — you may toast and cool them first for extra aroma 180 gmFor the filling and finish:Red currant jam. Traditionally red currant is used 300–350 gmApricot jam, warmed, for glazing) 1 tbspIcing sugar for dustingMethod:1. Prep and toast: Pre-heat oven to 180 degrees Celsius/350 degrees Fahrenheit. If using whole hazelnuts spread them on a tray and toast 8–10 minutes until fragrant; cool and blitz to fine meal. Toasting brings depth to the crust. 2. Cream butter and sugar: In a stand mixer fitted with the paddle (or using hand beaters), beat the cold diced butter with the sugar on medium speed until pale and slightly fluffy (about 2–3 minutes). Scrape sides.3. Add eggs and aromatics: Add the 2 whole eggs + 1 yolk, vanilla extract, and lemon zest. Mix until just combined.4. Dry mix: In a bowl, whisk together flour, ground nuts, baking powder, cinnamon, cloves and salt.5. Combine to form dough: Fold the dry mix into the butter–egg mix with the mixer on low or by hand using a spatula — work just until a homogeneous dough forms. Don’t overwork. The dough should be cohesive and slightly crumbly but hold together when pressed.6. Chill the dough: Divide the dough: about 2/3 for the base and sides, and 1/3 for the lattice/top. Flatten each portion into discs, wrap in cling film and chill at least 45–60 minutes (can be rested overnight). Chilling firms the butter and makes rolling easier and the pastry tender.7. Blind-bake the base (recommended for a crisper bottom)- Roll the larger disc between two sheets of parchment to 3–4 mm thick. Line the tart pan, pressing dough evenly up the sides. Trim edges.- Prick the base lightly with a fork, line with parchment and baking weights. Blind-bake at 180°C for 12–15 minutes until set but not fully browned. Remove weights and parchment and bake 4–5 minutes more until very light golden. (If you prefer to bake the whole tart together, you can skip blind-baking and bake after assembling — both methods are traditional.)8. Fill: If blind-baked, let the base cool slightly. Spread 300–350 gm jam evenly over the base, leaving about 1 cm clear at the edge. If the jam is very thick, warm briefly to loosen for easy spreading. Traditional Linzer torte uses a comparatively thin layer of jam — don’t overfill. 9. Make lattice and top: Roll the smaller disc thin (3–4 mm). Cut into 1–1.5 cm strips for a classic lattice, or cut shapes (stars, circles) for a decorative top. Arrange strips in a lattice and press ends into the rim; or place cut shapes artistically.10. Egg wash and bake: Brush the exposed pastry lightly with the reserved egg wash for colour. Bake at 180 degrees Celsius/350 degrees Fahrenheit for 20–30 minutes, until the pastry is golden and firm. Baking time depends on the oven and whether the base was blind baked.11. Glaze & cool: If desired, brush top with a thin layer of warm apricot jam (strained) for shine. Let the tart cool fully in the tin — cooling allows the jam to set and the crust to crisp.12. Finish: Once cool, dust generously with icing sugar and remove from the tart ring. Slice with a warm knife for clean edges. Chicken Porchetta If you want to experiment with your typical chicken fare, then Ayush Khandelwal, who is the head chef at Journal in Bandra, says you can make a chicken porchetta this time. He shares, "“I love recipes that look elaborate but are actually intuitive. This chicken porchetta is practical, easy to make, full of flavour, and has that simple moment of satisfaction when it’s sliced and served, ideal for stress-free entertaining.”Ingredients: ChickenWhole chicken (1.5–1.8 kg), boned (skin on)OrChicken thighs (boneless, skin-on) – 1 kg (easier version) Herb–Garlic Porchetta PasteGarlic 10–12 clovesFresh rosemary, finely chopped 2 tbspFresh sage, finely chopped 1 1/2 tbspFresh thyme 1 tbspFennel seeds, toasted and crushed 1 1/2 tspZest of Lemon from 1 noBlack pepper, coarsely crushed 1 1/2 tspChilli flakes 1/2 tspSea salt to tasteOlive oil 4–5 tbspOptional flavour boost (highly recommended)Pancetta or chicken bacon, finely chopped 100 gmDijon mustard 1 tspWhite wine, for roasting 50 mlMethod:1. Prepare the chicken: Lay the deboned chicken skin-side down on a board, gently flatten with a mallet for even thickness and season lightly with salt.2. Make the porchetta paste: Pound garlic, herbs, fennel, lemon zest, pepper, chilli, salt, and olive oil into a coarse paste. Mix in chopped pancetta/chicken bacon if using.3. Stuff and roll: Spread paste generously over the chicken flesh, roll tightly from one side to form a log/roulade and tie firmly with butcher’s twine at 2 cm intervals.4. Refrigerate 6–12 hours (or minimum 1 hour): This step builds porchetta-style aroma.5. Roast: Preheat the oven to 190 degrees Celsius, sear rolled chicken in a hot pan until the skin is golden. Transfer to a roasting tray, splash with white wine. Roast 45–60 minutes until internal temp reaches 74 degrees Celsius, and keep it to rest 10–15 minutes before slicing. X-Mas Plum Cake Amid the celebrations, the plum cake is one of the most loved dishes during the festive season. Ruffy Shaikh, who is the senior sous chef at Peshwa Pavilion in ITC Maratha, “A Christmas plum cake is a classic for a reason. The slow soaking of fruits, the richness of butter, warming spices and, most importantly, time itself give the cake its depth and character. This slightly quicker method retains the traditional flavour that makes it special, carrying the same warmth of the season. The festival has always been close to my heart, and this cake is about moments spent in the kitchen and the joy of sharing something made with care. Christmas lives in these little rituals, soaking the fruits, waiting patiently, and finally sharing the cake with the people who matter most.” Ingredients:Sultanas, chopped 3 cupsRaisins, roughly chopped 1 1/2 cupsDates pitted, finely chopped 1 3/4 cupsDried currants 1 cupCandied orange slices finely chopped 5 nosCandied cherries chopped 1/3 cupCandied pineapple, chopped 1/2 cupCandied apricots, chopped 1/4 cupRum or brandy 1 cupUnsalted butter softened 1 cupBrown sugar firmly packed 1 cupEggs 7 nosAll-purpose flour plain flour 2 cupsBaking powder 1 tspGround cinnamon 1 tspGround cloves 1/2 tspGround nutmeg 1/2 tspRum or other alcohol, extra 3 tbsp Method:1. Combine all the dried fruits with the brandy in a large bowl. Mix very well, then cover and set aside at least overnight. You can soak the fruit for up to a week, stirring and recovering each day.2. Preheat your oven. For a regular oven, preheat to 265 degrees Fahrenheit/130 degrees Celsius. For combi steam, set to the same temperature using Combi Steam setting, and no more than 30 per cent steam (low steam). Line the base and sides of a deep 9-inch (22 cm) round cake pan with a triple thickness of parchment paper, extending the sides up about 2 inches past the top of the pan.3. Put the butter and brown sugar into the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and a hand beater. Mix until well combined but not fluffy.4. Add the eggs to the butter mixture, one at a time, beating to combine after each addition. The mixture is going to look lumpy and curdled, that's normal.5. Sift the dry ingredients into the butter and egg mix and mix to combine. Tip in the soaked fruit and any remaining liquid, and mix well. I prefer to do this part by hand with a wooden spoon, as the mixer blade has a tendency to squash the fruit.6. Scrape the cake mixture into your prepared pan and smooth out the surface. Bake until it's deep brown and form to the touch; 3 1/2 hours in a conventional oven or 2 hours 45 minutes in combi steam.7. Brush the top of the hot cake with extra brandy, then cover and set aside to cool overnight in the pan. Turn out, brush with more brandy if you want to, then wrap well and store the cake in a cool, dark place.
23 December,2025 10:50 PM IST | Mumbai | Nascimento PintoChristmas is all about togetherness, comfort, and food that feels a little extra special. From hearty mains to charming savoury bites, the festive table brings people closer—one delicious dish at a time. Whether you’re hosting an intimate Christmas dinner or planning a cozy family celebration, these recipes come together effortlessly while still feeling celebratory. Here are three Christmas-perfect recipes by Chef Roopa Nabar at TTK Prestige that will balance indulgence with ease, making them ideal for the holiday season. Vegetable Muffins with Piped MashCute, comforting and festive—these savory muffins are perfect for Christmas appetisers. IngredientsCarrot, medium, peeled and grated 1 nos Boiled corn kernels 3 tbspGreen peas, blanched 3 tbspBroccoli, small florets 7-8 nos Olive oil 2 tspGarlic cloves, chopped 4-5 gmOnion, chopped 1 mediumSemolina 1 cupButtermilk 1 1/2 cupsSalt to tasteCrushed black peppercorns 1/2 tspProcessed cheese, grated 3 tbspPinch of baking sodaRed chilli flakes 1 tspDried mixed herbs 1/2 teaspoonButter for brushing Potato mash Potatoes, medium, peeled and cut into cubes 2-3 nosButter 2 tbspFresh cream 3 tbspSalt to tasteBlack peppercorns, crushed 1/4 tspPinch of nutmeg powderFresh parsley, chopped 1 tbsp Method:1. Heat olive oil in a Prestige durastone kadai. Add garlic, onion and sauté for a minute. Add carrot, corn, green peas and cauliflower, mix and sauté well. Remove from heat and cool to room temperature.2. Take semolina in a bowl. Add buttermilk, sautéed vegetable mixture, salt, crushed peppercorns, cheese, baking soda, chilli flakes, mixed herbs and mix well.3. Fill a piping bag with the prepared mixture and pipe out the mixture into mini tart shells.4. Pre heat Airflip Airfryer at 180 degrees5. Brush some butter on top of the muffins, place them in the air fryer and cook for 4 – 5 minutes at 180 degrees Celsius.6. To make potato mash, boil sufficient water in a non-stick pan. Add potatoes and cook till fully done. Strain the potatoes.7. Heat a non-stick pan, add the boiled potatoes, add the butter and keep on mashing the potatoes avoiding lumps in it.8. Add cream, salt, crushed peppercorns, nutmeg powder and mix well. Garnish with parsley and when the mixture comes to room temperature fill it into the piping bag fitted with a star nozzle.9. De-mould the muffins and cool to room temperature. Pipe the potato mash over the muffins. Serve. Grilled Fish with BroccoliA light yet festive dish that adds freshness and elegance to your Christmas spread. Ingredients:Fish fillet, sliced 500 gmBroccoli florets 200 gmThymeSalt and pepper to tasteLemon juice 1 tbspMustard paste 1 tbspMinced garlic 1 tbsp Method:1. Marinate the fish with mustard paste, salt pepper thyme2. Blanch the florets and keep them aside3. Preheat the Airflip Airfryer at 180 degrees.4. On a silicon sheet apply little oil, put some garlic5. Place marinated fish on the bed of garlic6. Cook at 180 degrees for 6 minutes7. All blanched florets and cook further for 2 minutes at 220 degrees till the fish has a crispy coat on top.8. Serve with salsa Roast ChickenA classic Christmas centrepiece—juicy, aromatic and perfect for sharing. Ingredients:Chicken giblets removed (about 1.5 kg), whole 1 noDried Italian herbs 1 tbspChicken Maggie seasoning (2 tablespoons) 2 packetsPaprika powder 1 tbspOlive oil 3 tbspSalt to taste Method:1. Preheat the Airflip Airfryer at 180 degrees2. In a bowl whisk olive oil, Italian herbs, chicken maggie seasoning, salt and paprika3. Pat dry chicken with paper towels4. Brush the spice mixture on the chicken underneath the wings also5. Place the chicken breast side down in the basket of the air fryer and cook for 40 minutes.6. Flip the chicken with tongs and reduce temperature till 160 and cook further for 20 minutes7. Remove chicken on a cutting board, let it rest for 10 minutes and serve with grilled vegetables. From a comforting roast chicken that anchors the Christmas table, to a light grilled fish and charming vegetable muffins, these recipes cover every mood of the festive season. They’re warm, inviting and designed to make Christmas cooking feel joyful—not overwhelming. Because at the end of the day, Christmas isn’t just about what’s on the plate—it’s about sharing, celebrating, and creating memories around the table.
23 December,2025 01:31 PM IST | Mumbai | mid-day online correspondentItalian food is known and loved around the world for its fresh ingredients and palate-pleasing tastes, but on Wednesday, the UN's cultural agency gave foodies another reason to celebrate their pizza, pasta and tiramisu by listing Italian cooking as part of the world's 'intangible' cultural heritage. UNESCO added the rituals surrounding Italian food preparation and consumption to its list of the world's traditional practices and expressions. It's a designation celebrated alongside the more well-known UNESCO list of world heritage sites, on which Italy is well represented with locations like Rome's Colosseum and the ancient city of Pompeii. The citation didn't mention specific dishes, recipes or regional specialities, but highlighted the cultural importance Italians place on the rituals of cooking and eating: the Sunday family lunch, the tradition of grandmothers teaching grandchildren how to fold tortellini dough just so, even the act of coming together to share a meal. "Cooking is a gesture of love, a way in which we tell something about ourselves to others and how we take care of others," said Pier Luigi Petrillo, a member of the Italian UNESCO campaign and professor of comparative law at Rome's La Sapienza University. "This tradition of being at the table, of stopping for a while at lunch, a bit longer at dinner, and even longer for big occasions, it's not very common around the world," he said. PM Giorgia Meloni celebrated the designation, which she said honoured Italians and their national identity. "Because for us Italians, cuisine is not just food or a collection of recipes. It is much more: it is culture, tradition, work, wealth," she said in a statement. It's by no means the first time a country's cuisine has been recognised as a cultural expression: In 2010, UNESCO listed the 'gastronomic meal of the French, as part of the world's intangible heritage, highlighting the French custom of celebrating important moments with food. Other national cuisines and cultural practices surrounding them have also been added in recent years: the 'cider culture' of Spain's Asturian region, the Ceebu Jen culinary tradition of Senegal, and the traditional way of making cheese in Minas Gerais, Brazil. UNESCO meets every year to consider adding new cultural practices or expressions to its lists of so-called 'intangible' heritage. There are three types: One is a representative list, another is a list of practices that are in 'urgent' need of safeguarding, and the third is a list of good safeguarding practices. This year, the committee meeting in New Delhi considered 53 nominations for the representative list, which already had 788 items. Other nominees included the Swiss yodelling, the handloom weaving technique used to make Bangladesh's Tangail sarees, and Chile's family circuses. In its submission, Italy emphasised the sustainability and biocultural diversity, of its food. Its campaign noted how Italy's simple cuisine valued seasonality, fresh produce and limiting waste, while its variety highlighted its regional culinary differences and influences from migrants and others. "For me, Italian cuisine is the best, top of the range. Number one. Nothing comes close," said Francesco Lenzi, a pasta maker at Rome's Osteria da Fortunata restaurant, near the Piazza Navona. "There are people who say No, spaghetti comes from China.' Okay, fine, but here we have turned noodles into a global phenomenon. Today, wherever you go in the world, everyone knows the word spaghetti. Everyone knows pizza." Lenzi credited his passion to his grandmother, the 'queen of this big house by the sea' in Camogli, a small village on the Ligurian coast where he grew up.' I remember that on Sundays she would make ravioli with a rolling pin.' "This stayed with me for many years," he said in the restaurant's kitchen. Mirella Pozzoli, a tourist visiting Rome's Pantheon from the Lombardy region in northern Italy, said the mere act of dining together was special to Italians: "Sitting at the table with family or friends is something that we Italians cherish and care about deeply. It's a tradition of conviviality that you won't find anywhere else in the world." Italy already has 13 other cultural items on the UNESCO intangible list, including Sicilian puppet theatre, Cremona's violin craftsmanship and the practice of moving livestock along seasonal migratory routes known as transhumance. Italy appeared in two previous food-related listings: a 2013 citation for the 'Mediterranean diet' that included Italy and half a dozen other countries, and the 2017 recognition of Naples' pizza makers. Petrillo, the Italian campaign member, said that after 2017, the number of accredited schools to train Neapolitan pizza makers increased by more than 400 per cent. "After the UNESCO recognition, there were significant economic effects, both on tourism and the sales of products and on education and training," he said. 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
10 December,2025 06:28 PM IST | Rome | APHeard of Michelin Stars? The Michelin Guide will now extend its selection to wine, a key reference in the gastronomic experience, to award the Michelin Grappe. The Michelin Guide has long highlighted exceptional wine lists and sommeliers, notably through the 'wine' pictogram created in 2004 to distinguish outstanding food and wine pairings. In 2019, the Michelin Sommelier Award was introduced to honor professionals whose expertise enhances the guest experience through exemplary mastery of wine selection and service. The Michelin Grappe will now spotlight wine estates across different regions of the world. It will assess their overall excellence based on five universal criteria applied consistently. As Gwendal Poullennec, international director for the Michelin Guide explains, "After having oriented wine-lovers towards the finest tables in more than 70 destinations and to the world’s most elegant hotels, the Michelin Guide is delighted to open a new chapter by with the world of wine. This new reference is designed for both the curious amateur and the most ardent expert - it rewards the men and women who are building the most demanding vineyards around the world.” The Michelin Grapes: A new reference for discovering and showcasing wine-growing talentIn the world of wine, the Michelin Guide rewards not only the vineyards but also, above all, the men and women who personify them. With this new distinction, the Guide intends to showcase unique situations and know-how transmitted down generations, but also innovative techniques and contemporary practices, using a strict and independent methodology. The Michelin Guide now provides wine-lovers with a trusted benchmark: Grapes 1, 2 or 3 and, additionally, a selection of recommended vineyards. Three grapesExceptional producers. Whatever the vintage, wine lovers can turn to the estate’s creations with complete confidence. Two grapesExcellent producers who stand out as exceptional within their peer group and region for both quality and consistency. One grapeVery good producers who craft wines of character and style, especially in the best vintages. Selected Dependable producers who have been chosen for regular review, producing well-made wines that deliver an experience quality. Methodology based on five criterias For its new distinction, true to its fundamental values of excellence and independence, the Michelin Guide applies five criterias uniformly and wherever it may be.1. The quality of agronomyThe assessment evaluates the vitality of the soil, the balance of the vine stocks as well as the care provided for the vines. All essential factors that directly influence wine quality. 2. Technical masteryThe evaluation focuses on the technical skills in the wine-making process. The in-house inspectors are seeking precise and rigorous wine-making processes producing well-developed wines which reflect the terroir and the vine types, without any distracting flaws. 3. IdentityThe Guide will highlight winemakers who craft wines that express the personality, the sense of place, and the culture behind them. 4. BalanceEvaluation of the harmony between acidity, tannins, oak, alcohol, and sweetness. 5. Consistency Wines will be evaluated across multiple vintages to ensure unwavering consistency in quality, even in the most challenging years. The Guide celebrates wines that reveal greater depth and excellence as time goes by. Expertise at the heart of the assessments Future selections will rely on the expertise of dedicated wine inspectors, all professionals employed by the Michelin Group. This team, which makes its recommendations collectively and with complete independence, will bring together seasoned wine specialists and newly recruited inspectors. All team members have been selected not only based on their qualifications, but also on their ability to assess a vineyard with rigor and integrity. They are all seasoned professionals in the sector - former sommeliers, specialized critics or production experts - and bring concrete and in-depth experience of the wine-producing world to the team. Their assessments follow a rigorous methodology including a panel review process and editorial supervision. In 2026, the Michelin Grapes adventure will be writing its initial chapter in the heart of two French wine-producing areas. The Michelin Grapes project will start with two regions among the most emblematic in the world-wide wine-producing landscape: Burgundy and the region around Bordeaux. A compelling choice, celebrating the diversity, the historical intensity and the cultural richness of wine à la française. Over the centuries, Bordeaux has established itself as a historic force in the world of wine Its distinguished vineyards and their reputation go far beyond our borders. The entire prestigious Bordeaux region is renowned throughout the world for its innovations and its traditions. Burgundy, for its part, differentiates itself by its approach deeply rooted in the local heritage. Its human-sized, family-owned, vineyards reflect rigorous traditions and care imposed at each stage in the production process. Generation to generation legacies have curated the local identity and forged the world-wide reputation of Burgundy.
04 December,2025 06:59 PM IST | Mumbai | mid-day online correspondentAs the winter season sets in with the days growing colder, there is nothing as comforting and satisfying as a plate of wholesome Indian food that warms you from the inside, and the best part about these dishes are that they are not only easy to make but also extremely delicious.If you have been meaning to enjoy such dishes that celebrate seasonal ingredients with familiar aromas and the nostalgia of winter cooking at home, then there are many to explore from across the north and south of India. Here are some handpicked from The Tastes of India podcast on Audible, hosted by Puja Darshan, that offer traditional Indian favourites. Whether it is the earthy goodness of methi paratha or the rich Kerala potato stew, each recipe promises warmth, nourishment and the joy of home-cooking this winter. Methi Parantha Ingredients:Methi leaves cleaned and chopped 250 gm Garlic chopped 10 nos Green chillies 4 to 5Besan 5 tsp Cumin seeds 1/2 tsp Salt 1/2 tspWheat flour 2 cupsGhee or Oil 2 tspAjwain 1 tspSaltWhole wheat flour as needed Method: 1. To knead the dough, take a bowl and add wheat flour, 1 teaspoon of oil or ghee, ajwain and 1/2 teaspoon salt and mix the ingredients. 2. Add water little by little to make the dough soft. 3. Keep the dough aside for 30 minutes to set. 4. To make the stuffing, heat oil in a pan on a medium flame and add the cumin seeds. 5. When the oil starts spluttering, add the chopped garlic and green chillies. 6. When the garlic turns slightly brown, add the chopped methi to it and stir for around 5 minutes. 7. Add the besan and salt to taste and keep stirring for about 5 minutes. Once completed, set aside for it to cool down. 8. Using the mixture, make small uniform balls and set aside. 9. Begin making the paratha by flattening the balls with your palm, take a spoon full of the mixture you have created and fill it into the flattened dough ball. Proceed to seal it from all sides. 10. Roll it into small round chapattis on a rolling board. 11. Preheat the tava and put the chapattis one at a time and apply ghee on both sides as you flip the chapatti. 12. When small brown patches appear on the paratha, remove it from the tava. 13. The parathas can then be served hot with curry, vegetables, raitha, dahi, sauce or achar. Kerala Style Potato Stew Ingredients:Potatoes finely chopped or diced: 250 gm Coconut oil 2 tbsp Onions thinly sliced 1/2 cupBay leaf 1 no Cardamom stick 1 inch Ginger peels and julienned 1 inch Black peppercorns crushed 1 tsp Cloves, crushed 2 nosGreen chilli, sliced and diced 2 nosCurry leaves spring 1 to 2 noCow milk 2 to 3 cups Water 1 to 2 cups Salt as required Method: 1. Crush whole black pepper and cloves in a mortar-pestle coarsely and set aside. 2. Heat coconut oil in a pan. 3. Add the onions, bay lead, ginger juliennes, curry leaves and green chilli. 4. Proceed to add the crushed black pepper, cloves and cinnamon stick. 5. Saute the onions on a low to medium heat until they soften and turn translucent. Ensure that they do not turn brown. 6. Ensure to keep stirring the onions until they turn translucent. 7. Add the potatoes and mix them well with the onions and spices.8. Add two cups of water and season with salt as required. 9. Cover the pan with a lid and let it simmer on a medium-low to medium heat until the potatoes get cooked. Keep checking and stirring while the potatoes cook. 10. Once the potatoes are cooked, switch off the flame. 11. Add milk and mix everything well. While adding the milk, ensure that the stove is switched off as there is a possibility of the milk getting curdled if switched on. 12. Now, switch on the gas and boil the curry on a low to medium heat. 13. Once the curry gets boiled nicely, switch off the flame. 14. Serve the stew with idiyappams, dosa, ghee rice, cumin rice, appams or Gothambu puttu. It can also be served with roti, poori, plain paratha or lachha paratha. Makhana Kheer Ingredients: Makhana 2 cupsBoiled milk 1 litre Sugar: 1/4 cupAlmonds, finely chopped: 1 tbspCashew, finely chopped: 1 tbsp Raisins 1 tablespoon Cardamom powder: 1/2 tspGhee 2 tsp Method: 1. Heat 1 teaspoon of ghee in a pan2. Add the chopped almond and cashew to the pan and roast it nicely. 3. Once they turn slightly brown, raisins can be added to the pan as well. 4. Roast everything together and when the raisins turn slightly pulpy, turn off the flame. The mixture can then be placed on a plate and set aside. 5. In the same pan, add 1 teaspoon of ghee. 6. Add the makhana and roast it for 2 to 3 minutes. Set this aside. 7. Taking 1 1/2 cup of the roasted makhana, place it in a grinder jar and grind until it turns coarse. This can then be set aside. 8. Ensure that the other 1/2 cup of makhana is kept as whole. 9. In the plain pan, add 2 cups of milk. 10. Proceed to add the whole roasted makhana and let the entire mixture boil for 5 minutes. 11. Add the coarsely ground makhana and the whole makhana to the pan with the milk. 12. Let it boil and cook until it’s done. 13. Sugar and green cardamom can then be added. 14. Proceed to cook for 2 to 3 minutes. 15. Once cooked, add dry fruits and let it boil for a few minutes. 16. Garnish further with dry fruits and serve hot or cold.
03 December,2025 11:51 AM IST | Mumbai | mid-day online correspondentADVERTISEMENT
