day : 05/07/2019 79 results

Tea Cocktails this Summer

Upscale dining destinations round the globe are getting high on tea. Yes…tea is the ‘cool’ beverage this summer, seeping its way into clinky glasses over heaps of ice, alcohol and fruity syrups. The pairing of tea with alcohol has taken on an aggressive turn with restaurant menus highlighting ‘tea-tails’ made from exotic rooibos, chamomile, matcha and the fragrant pomegranate tea, mint tea or rosella tea. Whether tea-tails will gain in greater prominence than the legacy ridden ...

Solkadhi-A Summer Cooler

On a scorching summer afternoon, how about a glass of homemade, natural, hydrating ‘Solkadhi’? Wondering what this is? Well…this fuchsia-toned beverage, a staple from the western coast of India, is a concoction of the tropical super-fruit ‘kokum’, alongside a host of spices. A fruit of the garcinia indica tree, kokum is known to produce a hydrating and cooling impact on the body, besides protecting against sunstroke, promoting weight loss, increasing metabolism, and combating ...

Pachadi-A Melange of Neem &Jaggery

The onset of spring heralds the Hindu New Year and with it an array of homemade sweets and delicacies. Pachadi…a conventional recipe made from neem, jaggery and raw mango is concocted and consumed in different parts of India to kick-start the celebrations. The saccharine jaggery, bitter neem and sour raw mango in the pachadi emit a medley of flavours which reiterate ancient beliefs that alongside bringing in joy and mirth, the New Year can also squeeze in some amount of grief; which we ...

Vanilla Rose Chiffon Cake

Since centuries, rose has been heralded as a fine edible flower and its perfumed petals have found their way into a plethora of cuisines and food cultures across the globe. The velvety petals have brightened up recipes, enhanced flavours, and transformed routine dishes into gourmet delights. Being high in water content and low in calories, when combined in recipes; these earthy petals with a sweetish tinge feel flavoursome to the lips, while being light on the hips. And when rose gets ...

Cheesecake Popsicles

Cheesecakes are cottony-soft, creamy and buttery. But when frozen into popsicles, they turn utterly delicious. We chanced upon some strawberry, mango and chocolate cheesecake popsicles one hot Sunday afternoon as we casually strolled into the swanky Cubbon Pavilion at the ITC Gardenia in Bengaluru. The brunch was all set with multiple grills and live counters. But what caught our immediate attention was the cold grill. Yes…the PolyScience anti-griddle placed strategically amidst the ...

Michelin Star Chef Talks

Standing tall and dignified, Chef Manjunath Mural carries a legacy that spans across South East Asia and Australasia with gourmet dining destinations like Kokum and Heritij in Australia, and the more recent Epicer in New Zealand. An ambassador of Indian cuisine, the Michelin Star Chef Mural is currently helming a new project in Jakarta, which promises a contemporary twist to Indian food. The Chef Post caught up with him at his Song Of India restaurant in Singapore on a casual afternoon to ...

Pineapple-Mango Salad

Mangoes and pineapples make for the ultimate tropical delight. Available aplenty in the summers, the two fruits are used extensively in making a range of savoury delicacies and desserts. In Southern India, the coastal city of Mangalore boasts of an intriguing salad of pineapples and mangoes, coated liberally with a thick chutney of coconut, dry red chillies, mustard seeds and a dollop of jaggery. Although this salad can be made with a variety of fruits like bananas, grapes, oranges and ...

Prawn Cocktail

A classic appetizer, the prawn cocktail is ubiquitous at any social soiree, a Sunday brunch or at a dinner party. One of the most appealing finger foods across continents, this seafood delicacy has undergone a series of revamps since its appearance on the British social circuit in the 1960s and 70s, when prawns soaked in Marie Rose sauce were served in martini glasses with shredded lettuce lending some crunch and colour. With health-consciousness on the rise, the prawn cocktail makes for ...

Hacks to Crack Buffets

How often have you strolled out of a buffet feeling you should have eaten that over this, or eaten more than you actually did? The feeling of not having gotten your money’s worth is common amongst all buffet regulars. A must-do feature for dining destinations across the globe, buffets promise a time to eat-all-you-want. But can you really eat all you want? “No” say chefs who state that an average person can at best consume only 350 gms of food at a time. With varied consumption and ...

Chef Talk with Marriott

With over 20 years of industry experience and having excelled in competitive, challenging environments, Chef Himanshu Taneja, Culinary Director – India, Marriott International, is now ready to take on further challenges in the world of food & beverages. This captain of the kitchen, who has worked with legendary brands such as St.Regis, JW Marriott, Taj and Oberoi, talks to The Chef Post about food trends, niche F&B initiatives from Marriott India and the need to have chef workshops....