Festive Exotica – Sage & Butter Turkey with Cranberry Sauce
The turkey holds pride of position as the showpiece for any celebratory meal. Be it Thanksgiving, or even a Christmas feast. Chef Dirham Haque from Four Seasons Hotel Bengaluru shares his recipe…
6 kg turkey
500 gms sage
1 kg butter
200 gms thyme
200 gms oregano
Clean the turkey inside out in cold water. Place it in brine solution for 24 hours and then in the refrigerator to dry for a few hours.
Add in herbs and butter inside the skin of the ...
Winter Delicacies – Christiania Tart
Tarts are a favourite with anyone. Especially during the cold months when a fresh, oven-baked fruit or minced meat tart is staring straight at you while the temperature dips outside. Sweet or savoury, tarts made from scratch are a fine treat for any gourmand. And they are quite easy to make as well. Sous Chef Abhinav from Pastry and Bakery at Conrad Bengaluru shares the recipe for Christiania Tart this festive season.
2 tbsp butter
1 tbsp icing sugar
4 tbsp ...
With the Indian New Year of Ugadi and Gudi Padva just round the corner, Executive Chef Dinesh Mhatre from Hilton Mumbai International Airport teaches us to make Blueberry Phirni, a traditional creamy delight laden with a contemporary touch of blueberries.
“Blueberry Phirni is my twisted rendition to this otherwise regular sweet dish. In this special version of phirni, blueberries are chopped and mixed in the rice-milk mixture and are then left to chill in the refrigerator. This phirni will ...
Quinoa Broccoli Cake
Here’s a savoury cake with healthy veggies, ripe avocados, micro greens, fragrant herbs and white wine! An epicurean recipe by Chef Neeraj Tyagi, Director of Culinary, Pullman & Novotel New Delhi Aerocity to brighten up your workdays.
Quinoa 200 gm
Broccoli 500 gm
Potato 100 gm
Emmenthal Cheese 100 gm
Onion 50 gm
Garlic 20 ...
Rich Pistachio Cake
An eggless cake with pistachios and white chocolate is exactly what you need on a warm spring day. Relish it with afternoon tea or as a mid-day snack. Learn to do-it-yourself with this interesting recipe shared by Executive Pastry Chef Nelson Fernandes from JW Marriott New Delhi Aerocity.
Curd 500 gm
Sugar 500 gm
Chilli Garlic Cauliflower Stem
Bright white cauliflower florets are used in making a plethora of soups, appetizers and mains. The equally dense and nutritious stem is often discarded as our imagination runs short on how best it can be blended, blanched or fried to create an array of savoury delights. Now you can worry less and waste nothing as Chef Vaibhav Arora from Renaissance Ahmedabad shares this recipe of Chilli Garlic Cauliflower Stems.
300 gms cauliflower stems
10 gms cornflower
Salt and pepper ...
Banana Peel Fritters
Banana chips are an everyday snack in the sub-continent. As chefs and hotels work towards a zero-waste and sustainable ecosystem, the emphasis on working around fruit and vegetable peels is gaining in credence. Cooking with banana peels has caught the fancy of chefs across India and jumping atop the bandwagon is Chef Vaibhav Arora from Renaissance Ahmedabad who shares an interesting recipe of fritters made from raw banana peels.
100 gms raw banana peels
25 gms flour
Sadya Curry with Watermelon Rind
You cut open a red juicy watermelon, scoop out its sweet flesh and then discard its thick pinkish-white rind into the bin. Consider the wastage that happens here. You pay for the rind as well when you buy it and the white leftovers of the fruit are as nutritious and tasty as the red fruit itself. So how about using the rind in making a lip-smacking curry with yoghurt and coconuts?
Take a look at this spicy delight curated by Sous Chef Sherin from Kochi Marriott Hotel:
Fruit Peel Delights: Pachamanga Salad
As 2020 marks a New Beginning, how about putting together an exquisite spread made from fruit peels? Be it a banana peel or a watermelon rind or a mango peel, they often end up in bins, contributing to the food wastage which global estimates peg at a stupendous 1.3 million tons annually!
As the world looks to minimise wastage and move towards being sustainable, we at The Chef Post are levying great thrust on cooking with ingredients that are usually discarded. Traversing the length of India ...
Palm Jaggery Cheesecake
At Cold War 2019, The Chef Post’s signature event focused around desserts; ‘organic’ and ‘sustainable’ formed the core as pastry chefs from luxury hotel brands in Bangalore created progressive desserts with ingredients that were organic, local and sustainable. Chef Sougata Choudhury from Courtyard by Marriott Hebbal Bengaluru showcased his expertise by crafting out a brilliant Palm Jaggery Cheesecake. This melt-in-mouth delight is easy to make and is something you can try out this ...