Prawns in Banana Leaf is a very simple recipe and requires ingredients that are easily available at home, but trust me, it tastes so good that you just can’t stop eating. I am very sure that you will enjoy making and relishing this recipe as much from the comfort of your home as I did at the restaurant.
Now coming to this amazing recipe of Dhania (coriander) Chilli Crab recipe, its yet again shared by my very good friend and Executive Chef of Marriott Resort & Spa, Goa, Chef Dibyendu Roy. Its a simple and easy to make at home recipe and definitely a delicious indulgence.
So during the lockdown, cooking has become one of the major ways to release stress and also to let one’s creative juices flow. Here is a traditional Bengali recipe shared by Chef Arjun from Cuebebar. A very home-style cooking, simple and delicious for sure.
This recipe is shared by a very dear friend Chef Dibyendu Roy, who is the Executive Chef at Marriott Resort & Spa, Miramar. He and his wife Shimul Saha Roy have together created this recipe and these days during the lockdown, the chef is exploring the joy of simple home-cooked meals.
Coming to this choco-peanut butter nice cream, I chose both chocolate and peanut butter because its a combination that I personally love, very simple to make and delicious!
Two things led me to make these cookies today, one I was itching to do something because I was bored and secondly I was craving for cookies, so what better than to bake my own.
Having a big Halloween party? Don’t forget to whip up some whisky cocktail drinks inspired by the festival to brew up the spooky factor, says the whisky expert – Rohan Bhardwaj, APAC Brand Ambassador, Grants Whisky
Blood & Sand
Ingredients:
Grant’s Family Reserve (50ml)
Orange juice (50ml)
Sweet vermouth (45ml)
GARNISH: Maraschino cherry with a teaspoon of juice
Instructions
Add Whisky, Orange Juice, and sweet vermouth to a shaker.
Add in a spoon of juice from the Maraschino cherry jar.
Strain and garnish with a Maraschino cherry.
Grant’s Royale
Ingredients:
Grant’s Family Reserve (50ml)
Champagne (100ml)
Sugar cube soaked in bitters
GARNISH: Lemon twist
Instructions
Add sugar cube soaked in bitters to a Champagne flute.
Pushing the boundaries and challenging the status quo of single malt whisky since 1887, Glenfiddich celebrates World Whisky Day with the Experimental Series. Over its 130-year history, distiller William Grant & Sons and its most famous creation, Glenfiddich single malt scotch whisky, have blazed a pioneering trail that lives on today. Overcoming adversity over the years, innovating, remaining family-owned and ever-changing, Glenfiddich has become the world’s most-awarded and No.1-selling single malt whisky.
Forging the way for new Scotch whisky avenues, Glenfiddich has been collaborating with maverick individuals from the world of whisky. Designed with the desire to “inspire unusual and unexpected variants”, the Glenfiddich Experimental Series is the perfect means of memorializing this day. Focused on applying unparalleled and ingenious production processes, the Glenfiddich Experimental Series presents a unique single malt whisky experience.
Speaking on the significance held by the occasion of World Whisky Day, William Grant & Sons India Managing Director, James Pennefather said, “Glenfiddich has created a niche in the world of single malt Scotch whisky breaking age-old traditions and encouraging whisky aficionados to experiment. Building on the long-established tradition of innovation The Experimental Series helped Glenfiddich attain a new pinnacle of experimentation, setting it apart from all other distilleries. By forgoing the custom of a Malt Master selecting and examining malt whiskies, Glenfiddich welcomed global insights from 20 experts. On this World Whisky Day, we celebrate this time-honoured practice of taking on new challenges, savouring the finest of drams with our friends and family.”
The zeal for innovating new flavours at Glenfiddich, led Malt Master Brian Kinsman to partner with a local craft brewer of Speyside. Together they created the Glenfiddich IPA Experiment, a new single malt whisky, infused with breathtaking flavours from oak casks that have held a zesty Speyside IPA. Kinsman was also instrumental in the creation of the phenomenal Glenfiddich Project XX. A result of a collaboration between him and 20 whisky artistes from 16 countries around the world, the Glenfiddich Project XX is exceptional because it was created with a blend of 20 special single malts.
ABOUT WILLIAM GRANT & SONS AND GLENFIDDICH
William Grant & Sons, Ltd. is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887. Today, the luxury spirits company is run by the fifth generation of his family and distils some of the world’s leading brands of Scotch whisky, including the world’s favourite single malt Glenfiddich®, The Balvenie® range of handcrafted single malts and the world’s third largest blended Scotch Grant’s® as well as other iconic spirits brands such as Hendrick’s® Gin, Sailor Jerry®, Milagro® Tequila and, most recently, Tullamore D.E.W Irish Whiskey.
ABOUT GLENFIDDICH, INDIA
Glenfiddich is a single malt whisky owned and produced by William Grant & Sons Distillers Limited, an independent family-owned distiller founded by William Grant in 1886 and still controlled by the fifth generation of the family. Glenfiddich has gained a reputation for supporting the creative arts in India with various initiatives including the annual Artists in Residence award and World’s Most Experimental Bartender programmes.
And here are few amazing whiskey cocktail recipes for you to try 🙂
Brahmaputra Boat
Glenfiddich 60ml
Bay Leaf/cinnamon cordial 10ml
Fresh Lime juice 10ml
Apple Juice 30ml
Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a coupe glass. Garnish with a cinnamon candy
Brahmaputra Boat– The finest bay leaf from Assam and exquisite cinnamon from Kerala combine to make a cordial that gives the World’s Most Awarded single malt, the Glenfiddich 12 Year Old a rightful, full-bodied, spicy finish. Bay leaf and cinnamon. Gifts fit for monarchs, symbols of honour since the dawn of civilisation and waxed eloquent by poets including Apollo, the Greek God of Poetry.
Speyside Tiramisu
Glenfiddich 12 60ml
Dark Chocolate Sauce 15ml
Single cream 15ml
Gung Giri estate strong black coffee 15ml
Caramel syrup 10ml
Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a coupe glass. Sprinkle with orange peel and cinnamon
Speyside Tiramisu– The fruit-forward notes of the Glenfiddich 12 Year Old combine with the tangerine sweetness and intense aromas of the Gung Giri estate’s premium coffee. The finish is celebratory almost, with orange oils, cinnamon spice and caramel to round up all things whisky. Around 400 years ago, someone stole 8 seeds from the Arabs and planted them in Chikmagalur. Today, the whole world has an eye on the Gung Giri coffee blend.
Mullberry Sparkle
Glenfiddich 12 60ml
Gujarat Figs Puree 20ml
Reduced Apple Juice 30ml
Ginger Juice 5ml
Aromatic bitters 1 drop
Lime juice 10ml
Tonic Water 60ml
Method – In a goblet glass pour the Glenfiddich 12, Figs Puree, reduced apple juice, Ginger juice, aromatic bitters and lime juice and mix well. Fill with ice and top with Tonic water. Garnish with dried figs in a skewer
Mulberry sparkle– The fruity notes of the 12 Year Old expression find the perfect partner in handpicked Figs from Gujarat. A fig puree complements the sweetness of the malt, and the splash of ginger juice gives it a spicy zing. A twist of lime juice makes for a surprising citrus finish. A mention in the Old Testament. Believed to be the first domesticated crop ever. Extolled for its restorative powers. The fig has surely stood the test of time.
Nutty Rob Roy
Walnut Infused Glenfiddich 15 60ml
Palm sugar/Black pepper Syrup 10ml
Apple juice 30ml
Egg White 1 number
Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a tulip glass. Garnish with caramelised apple slice
Nutty Rob Roy– The best Kashmiri walnuts complement the nuttiness of our 15 Year Old Expression. A fine touch of palm sugar and a black pepper cordial bring the complexity alive. The result? A sweetness that lingers. The oldest tree food known to man. Rembrandt’s wonder ink. A Chinese investor’s wonder stock. No wonder the walnut was once only reserved for royalty.
Darjeeling Mail Old Fashioned
Glenfiddich 18 60ml
Castleton Muscatel concentrate 10ml
Spring Water Ice Cube 1 number
Method – In an old fashioned glass drop a big size spring water ice cube/sphere and measure the Glenfiddich 18, Castleton Muscatel concentrate and stir gently. Garnish with dehydrated marigold petals and serve
Darjeeling Mail Old Fashioned– The full-bodied aroma of the Darjeeling Castleton Muscatel extract combines with the rich fruity notes of the Glenfiddich 18 Year Old to enhance its sherry character. The magical expression of the cocktail changes with every sip, thanks to the marigold finish. A result of the finest Chinese saplings planted 125 years ago, the Castleton Muscatel second flush, over time, has acquired a sobriquet that’s anything but Chinese. The Champagne of Teas.
Moon Spring
Glenfiddich 21 60ml
Silver Tips Fullmoon Tea Liquor 60ml
Orange Nasturtium Petal Ice Cube 1 number
Method – Stirred and served
Method – In an old fashioned glass measure the Glenfiddich 21. Add 60 ml of the Silver Tips Fullmoon Tea Liquor. Drop one sphere ice/cube ice of Nasturtium flower and serve
Moon Spring– The Glenfiddich 21 Year Old comes alive with its nuanced rum character as it combines with Silver Tips Full-moon Tea. The Nasturtium Orange ice cube enhances the peppery finish of the 21 Year Old. Plucked only on one full-moon night every year, just for a minute short of 3 hours, they say it is a cosmic confluence that makes Silver Tips Imperial Darjeeling Tea magical.
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 ButtercreamQuantity
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!