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
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 ...
Exotica with Lavender, Sandalwood &Chamomile
The Chef Post’s recent dessert extravaganza in early December, Cold War 2019 witnessed over 100 talented chefs from 21 uber luxury hotels and standalone restaurants in Bangalore come together and display their culinary skills and baking expertise. Themed around ‘’Progressive Desserts’’; desserts that herald a new beginning come 2020, the event erupted into a riot of ideas, concepts, flavours, textures and tastes!
As each hotel put their best chefs forward, what caught our particu...
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:
1500 ml almond milk
500 ml coconut milk
400 gms ...
Chef Talks from KL
Amidst a medley of pan Asian upscale restaurants that dot the food-rich capital of Malaysia, FLOUR stands out for its authenticity and flavour when it comes to Indian cuisine. Conceptualised by Chef Yogesh Upadhyay, FLOUR is a vision for Indian cuisine and strongly reflects the chef’s zest to dish out flavoursome, traditional food. Ingrained in the techniques of cooking since the ripe age of 13 at his father’s restaurant, Chef Upadhyay learnt the ropes early on from his parents; with a ...