Dessert 7 results

Cooking with Banana Peels

Green and yellow banana peels can taste as delicious as a ripe banana...if made into epicurean delights that is. When presented with an opportunity to innovate and curate, chefs can come up with truly incredible dishes that can taste heavenly. Banana peels are thick, fibrous and carry a slight bitter taste and according to nutritionists they are good source of potassium, fibre, magnesium and vitamins B6 and B12. Regular consumption of banana peels helps you sleep well at night, courtesy the ...

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 ...

Easy Baking for Budding Bakers

It’s that time of the year when each of us desires to don the baker’s hat and bake some lip-smacking delights for our loved ones at home. We may not be chefs de cuisine who craft out the richest plum cakes, melt-in-mouth jam pies or cutesy gingerbread cookies; but December inspires us to discover the baker within as we sway to melodious carols and go about measuring ingredients and greasing trays. To ease you into the intricate art of baking, we called on veteran pastry chef and baker ...

Cherishing Blueberries

Even though blueberries are not native to the hot, tropical weather in India, they are off late assuming much credence. Thanks to the rising crop of wellness-conscious millennials who crave gourmet delights which a touch of goodness. Blueberries score high on the health and wellness card. Being low in fat, rich in fibre and antioxidants, they are known to combat the effects of dementia, prevent cell damage that leads to cancer and protect heart health. Chef Manoj Painuly from the Shangri-La ...

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 ...

The Gorgonzola Pairing

Think of Italian cheeses, and a multitude of varietals with intricate structures, textures, tastes and flavours emerge before us. Amidst this fanfare, the blue-veined gorgonzola stands out for carrying a long-standing legacy. When we say ‘blue cheese’, it’s the pale yellow hued gorgonzola, made from cow’s milk and enmeshed with blue streaks, which commands instant recall. ‘’If you want to start on with blue cheeses, it is best to start with the gorgonzola, as it is neither too ...