Goa, India

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Category: Food

Yerba Mate Tea Comes to India…!!

Posted on by Aditi Malhotra

The Instituto Nacional de la Yerba Mate (INYM) has come to India with the agenda of opening its route to the Indian tea market by means of popularizing the benefits and scientific significance of the Argentine tea. The Residence of the Embassy of Argentina, Delhi recently hosted a high tea event  in the honorary presence of Instituto Nacional de la Yerba Mate (INYM) along with the esteemed participation of tea sommeliers, Tea Trails, Food Halls and distributors.

INYM recognizes the fact that like the people in Argentina, households in India have immense love for Tea and endorsesthe therapeutic effects of the tea, also dubbed as the drink of the Guarani Indians. Describing the beneficial qualities of Yerba Mate, ‘Jerónimo Lagier, Director, INYM said, “With a higher count of antioxidants, it is a greener version of the healthy Green Tea, which increases one’s immunity and also satisfies the taste buds – with the Indian blends such as Ginger, Cardamom, Tulsi, Ginger, Honey and Green Tea. Our purpose in India is to cement our relationship through this drink as we know that India also consists of a large demographic of tea drinkers.”

The event marked the launch of Argentina’s National drink ‘Yerba Mate Tea’ in India. It was organized in a bid to commemorate Indian herbs and Yerba Mate Tea for its health-giving effects. Yerba Mate Tea is not only a delicious drink but also has ingredients that boost the body’s defences. The main event was followed by an elaborate tango performance and interaction session between the launch team and guests. Distributors and manufacturers of various other tea brands graced the event with their presence in obligation to partner with the Argentinian tea manufacturers.

The guest list for the evening tea included renowned food bloggers from Delhi , who imparted their expert advice on global tea culture and variety of teas as well as shared their valuable feedback on Yerba Mate Tea.  Ace tea sommelier, Anamika Singh, enriched the occasion with her special blends followed by a session on the world of brewing. The event had a bright attendance of tea enthusiasts who collectively praised the tea for its taste and nourishing effects.

Often considered as a ‘Greener Green Tea’, Yerba Mateis traced back to the late 14th century and is known as ‘The Gift of the Gods.’Yerba mate contains life sustaining vitamins, minerals, and chlorophyll that is directly assimilated by the human body which, when combined provides with essential elements for good nutrition and shields againstailments such as Cancer, Diabetes and High Blood Pressures. Launch concluded on a high note with the traditional ‘Gourds’ which involves drinking Yerba Mate through a Bombilla Straw as customarily used by Argentine people.

I tried a variety of blends, Paradise and Beauty were the ones I liked the most. Yerba Mate is surely gonna be one of my preferred beverages now as I loved the aroma and taste.

 

Avoid a Storm in Your Teacup: Knowing Your Oolong from Your Matcha

Posted on by Aditi Malhotra

While tea is most commonly associated with the British, its popularity across our own nation is on the rise. So it’s time to start getting to know your different types of tea, how and when to serve them and the different benefits that they can have on your health. For now, let’s stick to three of the most commonly consumed varieties of tea: black teas, green teas and tisanes.

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Black Tea

Black tea is the most widely tried type of tea in the West. It is made of young tea leaves that are picked at a young age, withered, rolled, fully oxidised, and fired. Who knew such an extensive process went into making the leaves that fill tea bags in our local supermarkets and grocery stores? Different blends are available. This is a trend that has been carried out by the British for many years. Certain strengths and qualities are chosen for different tastes. For example, you may get a strong breakfast tea or a light afternoon tea. If you have more sensitive taste buds, it’s good to bear in mind that teas from different regions have different characters and signature flavours. Some of the most popular signature teas hail from Darjeeling, Assam, and Nilgiri. Others are processed in specific ways that affect the flavour. An example of this is Lapsang Souchong. The leaves for this tea are smoked over a pinewood fire to give the final result a deep, smoky flavour. When it comes to brewing your tea, it all comes down to personal taste. Some prefer to add sugar, others honey, some lemon. Most will add milk to black tea.

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Tisanes

Tisanes are floral or herbal teas. Technically, a “tea” has to originate from the Camellia sinensis plant, the label has been increasingly attached to blends created from other species of plant. These teas are more of a novelty, offering beautiful colours, aromas and flavours. There are seemingly endless varieties of tisanes available, from Chamomile options to laso Tea which claims to aid weight loss. So make sure to read up on whichever type you opt for in order to understand its ingredients, qualities and how its consumption may affect you.

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Green Tea

Green teas are easy to identify: the fact that they are not oxidised in the process of manufacturing them, they retain their natural colour. They are heat processed to eliminate the enzyme responsible for the oxidisation process that gives black tea its distinctive colour. Chinese varieties tend to have been roasted or pan fired, while Japanese varieties are more frequently steamed. Popular varieties of green tea to try out include matcha, Sencha, dragon’s well, and gyokuro. Make sure to do your research when it comes to storing your chosen type best. Some will taste much better when stored in cool temperatures or dark atmospheres.

Finding the best blend of tea for your personal tastes, whether black, green or tisane requires experimentation and plenty of trial and error. So it’s time to start exploring the world of tea!

 

Halloween Recipes from The Bristol, Gurgaon

Posted on by Aditi Malhotra

Halloween Recipes

These recipes are especially curated for us by Executive Chef Anil Dahiya, Bristol, Gurgaon

Born to a royal Jaat family where men were not commonly allowed into the kitchen, Executive Chef Anil Dahiya broke the rule and entered the culinary world with great enthusiasm. He started his hospitality journey in 1996, when he got his Diploma in Hotel Management from the Institute of Hotel Management , New Delhi. He began his career under their kitchen management scheme from the Oberoi hotels. He spent several years with the Oberoi hotels, followed by InterContinental Hotels Group (IHG), ITC and Lemon Tree Hotels. He is currently the Executive Chef of The Bristol Hotel, Gurugram.

Chef Dahiya has amassed a great deal of knowledge and developed numerous culinary skills, having worked with many renowned chefs such as Chef Vincent Joseph, Chef Michael Beechey, Chef Marshal and Chef Sadhu Rohilla.

He takes pride in creating and experimenting with new techniques and ingredients. Chef Dahiya loves to cook food in numerous ways, utilizing different unique techniques. He has appeared on various cooking shows on television such as “KUCH KITCHEN SE” on Sahara Samay on Sahara NCR.

 

Spider Cake

Ingredients for Cake                                                                 Quantity

Unsalted Butter                                                                         110 gm

Cocoa Powder                                                                         3tbls

Chocolate Stout                                                                         140 ml

Light Brown Soft Sugar                                                          170gm

Vanilla Extract                                                                             1tsp

Large Eggs                                                                                     3

Melted and Cooled Dark Chocolate                                         100gm

Plain Flour                                                                                   280gm

Bicarbonate of Soda                                                                 2tsp

Ingredients for White Chocolate Buttercream                    Quantity

Large Egg White                                                                          3

Caster Sugar                                                                                 40gm

Unsalted Butter                                                                          360gm

White Chocolate                                                                          200 gm

To purists, this is not chocolate because it is made only from the fat or butter of the cacao… melted and cooled

Ingredients to decorate                                                            Quantity

White Mini Marshmallows                                                       100gm

Black Sugar Paste                                                                       25gm

Method

  • Heat oven to 180C/160C fan/gas
  • Grease three 20cm round cake tins and line the bases with baking parchment.
  • Put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved.
  • Pour in the stout, mix then well and set aside to cool.
  • In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins).
  • Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
  • In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny).
  • Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean.
  • Leave to cool in the tins for 10 mins, and then turn out onto a wire rack to cool completely.
  • To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water.
  • Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down.
  • Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick
  • To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm.

 

To Decorate

  • Melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time.
  • Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle.
  • Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!)
  • Drape the strands over the cake in a random pattern, so it’s thoroughly covered.
  • Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake.

 

Mummy Dogs

Ingredients for Cake                                                                Quantity

Breadstick Dough                                                                       Package refrigerated 11 Ounce

Hot Dogs                                                                                    8

Mustard

Poppy Seed

Ingredients for Breadstick Dough                                      Quantity

Warm Water                                                                                1cup

Brown Sugar                                                                                3tbsp

Salt                                                                                               1tbsp

Oil                                                                                                1⁄4cup

Bread Flour                                                                                 3 cups

Yeast                                                                                           2 1⁄2tbsp

Method

  • Make dough using your favorite method- bread machine, mixer or by hand
  • Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
  • Place on ungreased baking sheet.
  • Bake 12 to 15 minutes or until light golden brown.
  • Place dots of mustard and poppy seeds for eyes and enjoy!

 

 

Masala House- An outstanding culinary experience!

Posted on by Aditi Malhotra

Masala House serves as a perfect place to tantalise your taste buds with some Modern Indian Cuisine. Each and every item on the menu feels like hand picked and curated with a lot of dedication and detailing, both in terms of taste and presentation. Spread across two floors, the ambience is comfortable, cosy and inviting enough for you to spend some relaxed time gorging on good food in company of your family or friends.

Katafi Wrapped Achari Arbi and Asparagus Paddu were the first ones to appear on our table, one look at them and my confidence in the taste increased multifolds, as both the dishes looked extremely tempting. Even taste wise, both of them were great. I am not a big fan of arbi otherwise, but this one was really nicely done.

Dahi Kebab, Murg Luqmi, Kadi Patta Jheenga and Dill Salmon Tikka were the other starters we tried and again all of them were delicious. I personally enjoyed the Murg Luqmi and Dill Salmon Tikka the most.

Coming to the main course, there was a wide variety to choose from, but our selection included Amritsari Wadi Tarkari, Khatti Tadka Dal, Palak Moti, Pota Kaleji Shitake, Bafat Masala Fish, Moge Wala Kukkad, Dum Biryani and Chur Chur Naan Platters. I loved the chur chur naan platter, the non veg one, which had keema stuffed naans, which I relished with some dal makhani. The pota kaleji shitake was a unique dish with this combination of kaleji and mushrooms and it was really nice. Moge wala kukkad aka our very own butter chicken was good too, I loved the balanced flavours, so as that neither it was too sweet nor too spicy, but just the way it should be. Another dish that I really enjoyed was the palak moti, creamy palak gravy with creamier mascarpone cheese, it was delectable.

Desserts included Gajar Halwa Kunafa and Saffron Pear Malai Chaap, and once again, the presentation bowled me over. Taste wise I enjoyed the Gajar Halwa Kunafa more, though it could have been sweeter, but it was nice.

I really look forward to another foodie experience at Masala House, and I urge you to give it a try, I am sure you won’t be disappointed.
Masala House Menu, Reviews, Photos, Location and Info - Zomato

The Leela Ambience Convention Hotel, Delhi commenced the ‘Dining with the Maharaja’ series with a taste of the royal cuisine from the city of Mahmoodabad

Posted on by Aditi Malhotra

The Leela Ambience Convention Hotel, Delhi never fails to impress its patrons as it continuously keeps bringing new innovations in terms of food experiences. Recently the Dilli 32 restaurant within the hotel celebrated the gloriously grand and royal cuisine of Mahmoodabad as its inaugural city.

The 16 day (30th September – 15th October) food festival is a part of the signature ‘Dining with the Maharajas’ series at the hotel. This series of culinary festivals has been especially created to celebrate and revive the love for the fabulously diverse range of dishes served in the royal households across India. The journey to the Quila of Mahmoodabad served as the perfect beginning to the festival. The melodious live performances by in-house Ghazal musicians at the hotel created an ambience that was similar to the one in the Mahmoodabad palace and facilitated an authentic experience for the guests. The ambience really was a big turn on for me, from upholstery, to the table decor, candle chandeliers to the crockery and utensils, each and every element reflected the era and theme.

The first pit stop on the ‘Dining with the Maharajas’ journey, Mahmoodabad, also known as the kingdom of ‘Oudh’ is situated in the heart of the holy city of Sitapur. To bring out the true flavours of each dish Chef De Cuisine Ashwani Kumar Singh himself travelled to the city to learn the art of recreating the royal dishes.

The refreshing imperial menu of Mahmoodabad offered its guests a lavish spread of signature dishes such as Kababs, Shorbas and Salans including specialties such as Murgh Mussallam, Gosht Makhana Kurma, Matter Latpata, Paneer Hazrat Mahal, Laab- i- Mashooq and much more. Each and every item was carefully chosen and spoke volumes about sheer dedication of Chef Ashwani Kumar to bring the cuisine alive on our tables. I personally loved Gole Kebab and Boti Kebab from the starters and Murg Mussallam, Paneer Hazrat and Noor Mahili Pulao the most from the mains menu. The spread was an elaborate one and still left me asking for more.

The dessert menu too was exceptionally good and I loved everything from the menu, but Shahi Tukda and Laab-I-Mashooq need special mentions and should not be missed at any cost.

With the tastes of this food festival still lingering on, I am already looking forward to the next attraction that Leela would bring in.

Everything You Need To Know About Baking With Almond Flour

Posted on by Aditi Malhotra

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Almond flour is nothing new; it’s been around for as long as wheat flour has, but it’s only in the past few years that it’s become a kitchen staple for many of us. The reason behind this sudden explosion of popularity is simple: almond flour is gluten free, which means it’s compatible with gluten free and Paleo diets — diets that have been all the rage in recent times.

The idea of using almond flour is attractive on the surface. There’s no gluten, which is great if you’re Celiac or have an intolerance. Almond flour is also, compared with wheat flour at least, more nutritionally-dense, so you get more goodness for the calories consumed. However, almond flour can also be tricky to handle — especially if you’ve never baked with it before.

If you’re tempted to give almond flour a go in place of wheat flour, then it’s a fairly simple swap when it comes to finding suitable recipes. If you can make something using wheat flour, you can generally substitute almond flour in place of wheat. However, almond flour requires something of a learning process. So, before you go diving into your recipes, here are a few vital facts you need to be aware of when it comes to using almond flour.

#1 – Watch Your Storage Temperature 

Most of us store flour in the back of a kitchen cupboard, which is fine for wheat flour. It will also be fine for almond flour, but it’s not optimal. Almond flour keeps for longer and tends to taste better when it’s stored at low temperatures. Some users even say it’s easier to work with when cold-stored, too. So try and make space in your fridge, or even your freezer, so you can get the best results. 

#2 – Use More Binding Agents

If you’re going to be making bread with your almond flour, the lack of gluten to bind the mixture is going to be very noticeable. The mixture will usually be runnier, resulting in very disappointing loaves. To counteract this, ensure you add more eggs or butter to compensate. This will likely lengthen your mixing time, so ensure you look into finding the best stand mixer for bread dough — or you might wind up with aching arms!

The lack of gluten is less noticeable on items that aren’t required to rise in the same way as bread. A good first bake with almond flour is sweet cookies; very little rise required, and gives you the chance to get used to the new flour experience.

#3 – Watch Your Calories

As mentioned, almond flour is nutritionally dense, making it generally better for you than wheat flour. However, you still need to know how many calories are in almond flour. Just because you’re using something that’s good for you doesn’t mean it’s not calorific. There are less calories in almond flour compared to wheat, but don’t be tempted to eat without consulting the calorific load — too much of a good thing is still too much!

So, have you ever been tempted to try baking with almond flour?

Global Cuisine with a Difference @ Leela Ambience, Gurgaon

Posted on by Aditi Malhotra

Leela Ambience has always been a top notch when it comes to food, the chefs at Leela keep experimenting to deliver the best experiences to their customers and just recently they have started EPIC, Global Cuisine. Curated by the executive sous chef Abhishek Gupta, EPIC boasts of global cuisine but with a difference.

I have been lucky enough to try this specially curated menu and trust me its not just a meal, its like a poetry in food, or may be a food story that keeps flowing  to you, each item on the menu has its own story to tell, from ingredients to its preparation, this is a tale you don’t want to end. In fact the chef has even written the entire menu in a story form, which in itself was very appealing to me.

This is a proper sit down meal, where in each course is served in a unique manner, with excellent presentations and the chef himself comes to the table each time to explain the dish. The theme was monochrome and hence each dish represented different shades of one colour and I can’t tell you how good the food looked. It was so tempting to look at that at first you can’t take your eyes off it, and all you wanna do is stare, but at the same time, temptation makes it difficult to resist.

I am not going to spill too much on this one, because its an experience you need to indulge in yourself, but certainly I am telling you the names of the dishes and leaving you swoon over the pictures so that you drool over them and plan your visit to Leela soon.

Finger Millet Tart

Millet Tart filled with Edamame and Peas with some sour bread sauce, it was a delightful beginning with this dish. Look at the green colour, so refreshing to the eyes and the taste buds.

Deceptive Tuna

Compressed watermelon, beetroot textures, pork, caramelised grapes, inspired by textures of tuna, this was a delectable preparation in monochromatic red.

Tawa Chicken Brûlée

This was one of the highlight preparations for me, a tawa chicken served like mousse, and caramelised served with a galauti parantha.

Peruvian Style Bean Ensalada

One of the best things I had that evening, a crunchy and juicy salad made with three different beans, you have to try this one.

Fermented Bread

A fermented millet bread served with smoked butter and coriander and thyme paste.

Grilled Lamb-Diana Red Rice

Cumin rubbed grilled lamb served with special Karnataka red rice simmered with fennel seeds, shallots and mushrooms which gave it a very creamy texture just like a risotto and the lamb too was perfect.

Then we tried three different desserts and each one of them was a work of art, both in presentation and taste.

Beet the Rose with Raspberry
Jhangora Blueberry
White Chocolate Cardamom Stone

Each course is served with a wine to go along and I am sure you will love this dining experience to the core. So what your waiting for, make your weekend special, as this curated global menu is available only on Saturdays at the Elitaire Lounge.

Experiencing great North Indian food at The Yellow Chilli, Goa!

Posted on by Aditi Malhotra

When you are away from your home town, apart from missing your loved ones back home, you miss the typical home food the most. During my recent trips to Goa, one evening I was really missing the typical Indian food, especially the Dal Makhani and some Butter Naans and then I remembered The Yellow Chilli by Sanjeev Kapoor which is housed in the very famous Mall de Goa and I immediately jumped with joy, grabbed hold of my friends and we all headed straight to the restaurant.

The quirkiness of the places catches your attention immediately, with some amazing caricatures adorning the walls. The seating is casual dining type and is apt for families and youngsters both.

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To begin with we settled for some Masala Papad, Dahi Ke Kebab, Tangra Chilly Paneer, Lehsuni Murg Tikka and Chanak Tawa Masala. The Chanak Tawa Masala was easily the best dish, nice and crispy fish with a flavourful masala and I simply loved it. The Lehsuni Murg Tikka was another delightful preparation, the chicken was mouth meltingly soft and the taste of garlic was just right.

Dahi Ke Kebabs were nicely done and I loved the small innovation of adding a bit of cheese in the centre, which tasted quite well. The Chilly Paneer was good, but could have been better, as the taste of salt and garlic overpowered everything else.

For drinks, we tried Jaljeera, Butterscotch Caramel and Tarbooza and all of them were good. I personally loved the Jaljeera, my friend ended up ordering the Butterscotch Caramel twice so I am very sure it would be awesome too.

For the mains we settled for Lalla Mussa Dal, a hot favourite at the Yellow Chilly and Ghee Roasted Chicken. Both the dishes were great, and we relished them with butter naans.

Bebinca with butter made for our dessert and it was delicious. You can’t miss on trying a bebinca especially when in Goa. Overall it was a great experience of having typical North Indian food in Goa and satiating my taste buds to the fullest. So when in Goa do try the Yellow Chilly and I am sure you will love it.

The Yellow Chilli Menu, Reviews, Photos, Location and Info - Zomato

Dakshin Food Festival at Crowne Plaza Rohini!

Posted on by Aditi Malhotra

The word Dakshin, by default doesn’t excite me much, because I am not a big fan of South Indian Cuisine, but recently when my foodie friends decided to visit the DAKSHIN Food Festival at Crowne Plaza Rohini, I reluctantly agreed. I am so glad that I actually went, because my perception of the Dakshin food changed completely, it was so so good that I can actually now say that I relished it.

The spread was an elaborate one and offered wide variety of dishes for both vegetarians and non-vegetarians. I tried quite few things and I have to admit that I loved each one of them. Some of them need a special mention, The Rawa Fish was an amazing preparation, crispy outer coating to an otherwise tender fish, it just melted in mouth. Chonka Idly, Maysore Bonda and Paneer 65 were other delightful preparations. I loved the tiny tiny crisp idly a lot. Mulagu Vada too was a delectable dish and so were Chicken 65 and Meen Pollichathu.

Then we tried the Veg Stew with Appam and it was simply delicious. Rasa Omelette was a dish that stood out for its awesome flavours. Ulli Theeyal Mutton and Mangalorian Fish Curry were relished with Malabari Paranthas and trust me they were drool worthy.

After a hearty platter of desserts, we ended our culinary trip to Dakshin, without having to go their actually and enjoyed ourselves to the core. Now I can say that I look forward to more such festivals and I am extremely open to explore more South Indian dishes.

Experiencing Culinary Delights at Auro Kitchen & Bar!

Posted on by Aditi Malhotra

Auro Kitchen & Bar, nestled in Aurobindo Market, Hauz Khas is surely one of the coolest places you will come across. With a huge terrace to spend some cosy time, they have an equally spacious interior seating as well. Even if the weather isn’t too fantastic to sit outside, the mist fans do the job and make it up the heat and humidity. For those who wanna try their various varieties of Hookah, by default will have to sit outside and enjoy both the weather and the hookah along with some scrumptious food and drinks.

This time around as I was with a vegetarian friend, and also for a change, I too gave non-veg a skip and I don’t regret it at all, as the food was great.

To begin with we ordered, Char Grilled Potatoes, small jacket potatoes cooked with tandoori masala which was spicy and topped with creamy cheese, this surely was one delectable dish. The spiciness of tandoori masala was perfectly balanced by the cheese and it was a match made in heaven.

Next we tried Paneer 65 Sliders and they were truly amazing. Spicy paneer 65 in soft buns, this made for a delightful dish and should definitely be given a try, I am sure even the non vegetarians will love it.

The mushroom Ranikhet was another amazing preparation, mushroom paste, truffle oil, matahari ranikhet cheese and mozzarella over a flat bread, though for my liking the mushroom taste was slightly overpowering, but nevertheless the dish was unique and can surely be given a try.

Truffle Kulcha and Wild Mushroom Seekh Kebabs totally compensated for the non-veg craving, because the mushroom seekh kebabs tasted just like mutton kebabs and were very soft and tender.

For drinks, I settled for Orange Thyme, an orange based mocktail which was quite refreshing, whereas I sipped 2-3 cocktails which my friend had ordered, Passioned Secret Tea, a whiskey based cocktail with bourbon and this was really nice. Other was The Union, a vodka based cocktail with pomegranate and I liked this one too.

While gorging upon the starters and slurping away the drinks, we really werent too hungry for a main course, yet we wanted to try something from the menu. We settled for Masala Cottage Cheese and were so glad that we ordered it. Cottage Cheese chunks cooked in rich tomato gravy served with paranthas, made for an amazing dish and I really recommend it to all my vegetarian friends. You will surely love it.

Overall, Auro was a great foodie experience and I look forward to visit the place again with my friends and family.

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