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 ...
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.
300 gms carrots
30 gms pickle – mixed ...
Flowers for Food
Perfumed and velvety, and boasting vibrant hues of orange, red, violet, pink and yellow; flowers are a treat to the senses. But they do much more than merely uplift the spirits. Plucked fresh and blended in recipes, flowers as ingredients transform the texture, flavour, taste and appearance of cuisines.
For millennia, the Chinese and the Japanese liberally plucked chrysanthemum petals and stirred them into oriental soups to enhance the taste. The Victorians candied violets with crystallised ...
Pesto with Nasturtium
The bright green leaves of nasturtium and its fiery red and mild yellow flowers add vibrancy and a dash of colour to a home garden. Nasturtiums are widely recognised for their peppery, somewhat bittersweet taste. But did you know that they can dynamically reorient the classic pesto when used in a creative fashion?
Rich in carotenoids, natural antibiotics and vitamin C, nasturtium can make for a healthy addition to the pesto, apart from acting as a flavour enhancer.
Pesto, the classic ...