With the Indian New Year of Ugadi and Gudi Padva just round the corner, Executive Chef Dinesh Mhatre from Hilton Mumbai International Airport teaches us to make Blueberry Phirni, a traditional creamy delight laden with a contemporary touch of blueberries.
“Blueberry Phirni is my twisted rendition to this otherwise regular sweet dish. In this special version of phirni, blueberries are chopped and mixed in the rice-milk mixture and are then left to chill in the refrigerator. This phirni will ...
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
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 ...
The bright red hibiscus increasingly finds its way into contemporary cooking. And much beyond the usual teas. Highly fragrant, perfumed, earthy and tangy in taste, hibiscus petals lend a distinct flavour to desserts. Be it a pavlova or a tart, a simple butter cake or a pannacotta, the subtleness of hibiscus and its inherent antioxidants are skilfully brought out by chefs who vouch by its syrup, dried petals, or at best a handful of freshly plucked flowers.
Pastry Chef Ashutosh Gairola from ...