Pickled carrot & barley with arugula, feta & crispy onions

It’s the season for some hearty salads which can make for wholesome meals. If you’re running short on time for both cooking and dining, then it makes perfect sense to put together a filling salad with some cereals, cheese and veggies and can be relished as a main.  Take some inspiration from this awesome recipe of carrots, barley with arugula, feta cheese and onions shared by Sous Chef Soni Rana from ITC Windsor, Bengaluru. Ingredients 300 gms carrots 30 gms pickle – mixed ...

How to Sous Vide Fruits

Fruits are great to consume fresh and raw. But to make compotes, salads or jams and jellies, cooked fruits come in handy. Cooking fruits is however known to trigger a drastic reduction in their nutritional value, with as much as one-third to almost half of the riboflavin, thiamine and vitamins seeping out through the boiling, roasting, poaching baking or microwaving of fruits. That’s where the sous vide technique comes in handy. Executive Chef Uchit Vohra from ITC Gardenia, Bengaluru ...

Basil Seeds – The Indian Chia Seeds

Get over chia seeds. Basil seeds are around in abundance. And cost a fraction of what their more popular cousin costs in the market. Black, sesame sized and tear-shaped, basil seeds have been traditionally consumed in Indian homes by first soaking them in water for a few hours and then adding them to milk or beverages when they swell up and turn gelatinous and crunchy. Take a look at some of the health benefits basil seeds carry… Rich in Calcium, Magnesium and Iron A tablespoon of ...

Ssaffron – Incredibly Indian

Walk into any Indian restaurant and you’re sure to be overwhelmed by the aroma of spices and flavours that emanate from the kitchen. Being one of the most dynamic cuisines worldwide, bringing together food cultures, dining traditions and regional produce from across India’s states onto one restaurant menu is a herculean task. But Ssaffron, the signature Indian restaurant at Shangri-La Hotel, Bengaluru manages this pretty well. Ambience As you exit the lift on the 18th floor of ...

Modak Exotica with Chocolate Chips

September is feasting time in Western India where festivities abound and the sweet, steamed dumpling called modak makes its auspicious appearance. With a supple encasing made from rice flour and a filling of jaggery, coconut, sesame and cardamom; modaks are a delight that need to be savoured. But as chefs look to outdo one another in their craftiness and innovative spirit, the traditional modak recipe is whirred into multiple contemporary avatars. We chanced upon one such recipe reinvented ...

Eat Local, Be A Locavore

You’re in the tropics but on the lookout for an Alaskan crab or Norwegian salmon, or some Nordic lingonberries? Why not go local and embrace the fresh produce from nearby farms and markets? Heralded for its multiple health benefits and for supporting the ecology, the locavore movement is gaining in much traction with chefs. As sustainability emerges as a key value proposition for luxury hotels, several brands are now jumping atop the ‘’locavore movement’’ – which champions ...

Vegan Panna Cotta with Berry Coulis

Vegan desserts are the ‘in thing’ with millennial foodies. And skilful chefs are actively replacing milk and cream with vegan options like almond milk and coconut milk. Executive Pastry Chef Partha Pratim Bose from one of Bangalore’s expansive new properties, Four Seasons Hotel Bengaluru at Embassy ONE creates a special vegan Almond Coconut Panna Cotta with Forest Berries Coulis.   Here’s chef’s recipe: Ingredients 1500 ml almond milk 500 ml coconut milk 400 gms ...

Vegan Jalebi with Rabri

South Asians are famous for their sweet tooth. And amongst the multitude of desserts that continue to astonish foodies in every nook and corner of the region, the legendary jalebi, which traces its origins to erstwhile Persia, is by far one of the most popular. This deep-fried, sugar-soaked spiral pretzel made from flour is often relished with a thick, creamy delight called rabri. But with veganism finding flavour with today’s millennials, we approached the corporate chef from Atmosphere ...

Spearheading Progressive Nomadic Cuisines

Ever indulged your taste-buds in the foods of the nomads who coursed the seas from Southern India and Sri Lanka to Malaysia? Progressive nomadic food is creating ripples in gourmet dining. Nomadic cuisine from South India and Sri Lanka is rich in raw flavours with sharp tastes that provide a tantalising experience. The food of the wanderers has sustained over the years and has nurtured tribes that traversed new lands, while lapping up unique influences along the way. And now gearing up to ...

Wine Talk with Abhay Kewadkar

Winemaking is second nature for Mr.Abhay Kewadkar. A veteran winemaker, consultant and wine connoisseur credited for revolutionising the nascent but fast-evolving wine market in India, he has over the decades collaborated with brands like Champagne India, Grover Vineyards, Champagne Veuve Clicquot, Champagne Mumms, Barton et Guestier and United Spirits to name a few. In a passionate pursuit of his entrepreneurial ambitions as the Managing Director of Tetrad Global Beverages, he has a new ...