Far & East: Flavours of The Orient
Pan-Asian cuisines have caught the fancy of connoisseurs and food critics alike. Fine-dines offering interestingly curated menus rich with yuzu, kaffir lime, shiitake mushrooms, daikon radish, galangal and other intriguing ingredients from the Far East and South East Asia are today found across the streets of cities that stretch from Boston to Bangalore. There is a surge in demand for Pan-Asian food, considered healthier and tastier to conventional Western diets. And world-class hotel brands ...
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 ...
Decoding Goan Delights
Ever been to Goa to indulge in veggies, mains & desserts? If not, then please do. Cause India’s high flying party and vacation capital is much beyond beaches and nightlife, and seafood and booze. The tiny state on the western coast boasts a rich culinary heritage which spans communities like the Saraswat Brahmins, Maharashtrians, the Portuguese and the ‘Brahmin Catholics’, that segment of Brahmins which converted to Christianity. With a liberal use of rich, native spices like cumin, ...
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 ...
Homemade Rose Petal Jam
If early morning breakfasts are getting mundane with the same old marmalade, jam, maple syrup or honey to go with your toast, how about slathering the bread with a thick layer of rose petal jam?
Rose petal jam or gulkand is a preservative-free, homemade spread of fresh rose petals, sugar, honey, cardamom and is heralded for its Ayurvedic benefits. It helps in digestion, improves appetite, reduces body heat, protects against heatstroke and produces a cooling effect on the body.
In India, ...
Have you ever tried the breadfruit? This spongy, spherical, creamy fleshed produce with a thick, scaly rind is in fact a vegetable, used extensively in South American, South Indian and South East Asian cuisines.
Its pulp is rich in fibre and helps to reduce blood cholesterol, blood pressure, obesity and wash out cancer-causing elements from the colon. Eating one cup of cooked breadfruit provides you with over 40% of your daily fibre requirement. Furthermore, the pulp is loaded with vitamin ...
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 ...