day : 05/07/2019 79 results

What to Cook Tonight

Make honey-and-soy chicken thighs, load sweet potatoes with black beans and Cheddar, or broil up some pork belly and tuck it into a sandwich.

T’s Wellness Guide to Paris

A shortlist of places to find gua sha facials, adaptogen-fuelled lattes — and, yes, even natural wines.

Flowers for Food

Perfumed and velvety, and boasting vibrant hues of orange, red, violet, pink and yellow; flowers are a treat to the senses. But they do much more than merely uplift the spirits. Plucked fresh and blended in recipes, flowers as ingredients transform the texture, flavour, taste and appearance of cuisines. For millennia, the Chinese and the Japanese liberally plucked chrysanthemum petals and stirred them into oriental soups to enhance the taste. The Victorians candied violets with crystallised ...

Cheers…Organic Wine

From creamy organic cheese and saccharine organic jams to luscious organic grapes, the demand for organic has now extended to the vineyards, with wine-making getting an organic touch. From the luxuriant grapevines and homely, family-run wineries emerge a set of organic wines concocted from non-genetically modified grape seeds, which are grown without pesticides or fertilizers. To ward off the bugs naturally, farmers introduce cover crops that provide a new haven for the pests and enhance the ...

Wonders of Kokum

As the scorching heat of summer dawns upon the subcontinent, a tropical fruit suddenly scales in significance. It’s not mango that we are talking about here. A plum-sized fruit of the garcinia indica tree, reddish-purple in colour, kokum is indigenous to the western coastal regions of India, and is heralded for its cooling properties and multiple other benefits. Kokum resembles its South East Asian sibling mangosteen in appearance and consists of a slightly tangy and fleshy rind, a pulpy ...

Crunchy & Creamy Macarons

Who doesn’t relish a colourful pack of macarons? These dainty delights explode into pure bliss once you take your first bite! And form the ultimate accompaniment to nibble on while sipping from a cup of hot cappuccino, or from a glass of chilled wine. Legend has it that the macaron actually originated in Italy with a straightforward single-layered cookie made of powdered almonds, egg whites and sugar. The sandwiched double-decker uber chic version with a ganache and cream filling was ...

Hibiscus Cheesecake

The bright red hibiscus increasingly finds its way into contemporary cooking. And much beyond the usual teas. Highly fragrant, perfumed, earthy and tangy in taste, hibiscus petals lend a distinct flavour to desserts. Be it a pavlova or a tart, a simple butter cake or a pannacotta, the subtleness of hibiscus and its inherent antioxidants are skilfully brought out by chefs who vouch by its syrup, dried petals, or at best a handful of freshly plucked flowers. Pastry Chef Ashutosh Gairola from ...

Pesto with Nasturtium

The bright green leaves of nasturtium and its fiery red and mild yellow flowers add vibrancy and a dash of colour to a home garden. Nasturtiums are widely recognised for their peppery, somewhat bittersweet taste. But did you know that they can dynamically reorient the classic pesto when used in a creative fashion? Rich in carotenoids, natural antibiotics and vitamin C, nasturtium can make for a healthy addition to the pesto, apart from acting as a flavour enhancer. Pesto, the classic ...

Maki Brunch

Sunday brunches anywhere in the world are elaborate affairs. But can get ooh-so-monotonous. Come to think of it…the same mundane platters, counters with endless queues, pots of oil-soaked curries and sinfully sweet desserts. We decided to nonetheless give a Sunday brunch a try and headed to ITC Gardenia in Bengaluru. Spread across three chic restaurants in the luxury hotel, this brunch was presented with an appetizing twist. Rows and rows of flavourful delicacies from the Land of the ...

Brunch with Coastal Twist

The Indian port city of Mangalore is heralded for its diverse cuisine that takes inspiration from communities like the Bunts, Konkani-speaking Saraswat Brahmins and Christians, amongst others. An overnight road journey from India’s Silicon Valley Bengaluru, Mangalore boasts of a distinct variety of appetizers like biscoot roti (puffed flour balls coated with semolina and stuffed with spices), mains like tendli bebbe upkari (a preparation of ivy gourd and cashews) and desserts like patholi ...