Every year, National Salami Day is celebrated on September 7 around the world. While the origins of the meat by-product are not clear, the day was started in Henrico, Virginia in the US, by a group known as the Salami Appreciation Society (SAS). If you are a meat lover and eat pork, you have tried salami and would be delighted to join such a society. This shared love for salami has led more people to explore and enjoy it. The cured meat is loved by all, especially because it has evolved with different flavours over time. While it is traditionally made with pork and is popular in Italy and the Mediterranean, salami has passed on to other parts of the world and has conveniently reached India. With an ever-evolving palate and appreciation for pork over time, many people use the meat in different kinds of dishes that are delicious. Interestingly, that love has also developed into salami made from other kinds of meat like chicken to name the most common variant.Celebrating salami, mid-day.com spoke to chefs from around Indian to share innovative ways that people can enjoy the cured meat in different forms. They not only share recipes to make a burger out of it, but also want you to include it in a sandwich, burger and taco but also use it to enjoy pretzel sticks and even a one-pot dish. These dishes promise to highlight the delicious role of different kinds of salami and how they also influence the flavour of the dish.Salami and Avocado Tacos with Pickled Red OnionsIf you thought salami could only exist in a sandwich, then Chef Ruffy Shaikh, who is the senior sous chef at ITC Grand Central in Parel, will change your mind because he says you can make Salami and Avocado Tacos with Pickled Red Onions. He explains, "The distinct blend of crispy salami, tangy pickled onions, and creamy avocado is achieved in these tacos. The smooth avocado is cut through by the spicy richness of the salami, which gives this colourful dish texture and a powerful flavour.” Ingredients:Small taco tortillas 8 nosSalami, thinly sliced 150 gmAvocados, ripe, sliced 2 nosPickled red onions 1 cupOlive oil 1 tbspLime juice 2 tbspFresh cilantro, choppedSalt and pepper to taste Method:1. In a skillet set over medium heat, warm the olive oil and fry the salami until crisp.2. Toss the avocado slices with the lime juice, salt, and pepper in another bowl.3. Take a pan or grill and reheat the taco tortillas.4. Arrange the tacos by arranging the pickled onions, avocado slices, and crispy salami on top of each tortilla.5. Add some fresh cilantro as a garnish and serve with additional lime wedges.One Pot EggIf you want to enjoy salami in a one-pot dish that also becomes your meal, then chef Tushar Malkani from The Yellow House, Goa IHCL SeleQtions, says the One Pot Egg is a delicious combination of eggs and salami. He explains, "This is a variation of the dish, Eggs in Purgatory. This one-pot dish gets extra flavour from the Olli Genoa salami used in it. The Genoa chub is diced and sautéed along with onion, garlic, and red bell pepper to create a depth of flavour in the sauce that is incredible. All you need is some thick crusty bread to dive right into this meal which is perfect for breakfast, lunch, or dinner." Ingredients:Extra-virgin olive oil 3 tbspYellow onion, diced 1/2 noRed pepper, cored, seeded, and diced 1 noSalt to tasteFreshly ground black pepperOlli Genoa Salami Chub, diced 1 cupGarlic, thinly sliced 2 clovesDiced tomatoes 150 gmCrushed tomatoes 150 gmEggs 6 nosFresh mozzarella, sliced 4 ouncesGrated Parmesan cheese 3 tbspFresh basil, chopped 3 tbsp Method:1. Preheat the oven to 350 degrees Fahrenheit.2. Heat the olive oil in an ovenproof skillet over medium-high heat.3. Add the onions and red pepper and season generously with salt and pepper. Sauté until vegetables soften, about 5 minutes. Add the Olli Genoa salami and garlic and sauté, stirring a few times, for 2 more minutes.4. Stir in the diced and crushed tomatoes and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover the pan and let simmer until the tomatoes deepen in colour for about 15 minutes.5. Uncover the pot and using a wooden spoon, create pockets for the eggs. Carefully crack an egg into each pocket. Place the mozzarella slices on top of the tomato sauce, around the eggs. Transfer to the oven and bake until egg whites are opaque, and the yolk is still runny, about 10 minutes.6. Remove from the oven, sprinkle with Parmesan cheese and top with fresh basil. Serve with plenty of warm crusty bread. Salami Pretzel SticksIt is not only tacos or a one-pot egg dish, chef Rohit Hari at Taj Holiday Village Resort & Spa in Goa, believes that you can use salami to make something as simple as Salami Pretzel Sticks too. He explains, "The Salami Pretzel Sticks are appetisers that are a perfect balance of protein and carbs. A meal on the go for any time of the day. Not only are they easy to make, but the pretzel sticks (instead of toothpicks) make them mess-free. Use a variety of salami, cheese cubes, and olives for a colourful appetiser display. I used thick sliced Sopressata salami and Calabrese salami, as well as sliced Genoa and smoked hard Italian salami." Ingredients:One short kabob skewer or appetizer stickOlli Salumeria Calabrese salami, thick sliced 24 slicesCheese cubes or marinated mozzarella balls 24 nosBasil leaves 24 nosOllie Salumeria Genoa Salami 24 slicesPretzel sticks 24 nosOlives, pitted, large 24 nos Method:1. Slide the thick sliced salami onto the skewer, followed by the cheese ball or cube, a basil leaf folded in half or thirds (depending on size), and then the Genoa salami folded into fourths.2. Align the pretzel stick up to the skewer stick and slide everything onto the pretzel stick so that the thick-sliced salami is flat on the bottom. Top the pretzel stick with the green olive placed vertically on top.3. Repeat this process for all 24 pretzel sticks. Serving tip: Garnish it to make it as colourful as possible with bell peppers or serve it plain.Local Smoked Pork Salami Baguette with Sauerkraut and MustardAt Novotel Goa Resort & Spa, chef Alex Dias, who is the director of culinary, at the five-star property, wants you to make an elaborate treat with salami called Local Smoked Pork Salami Baguette with Sauerkraut and Mustard. The dish not only helps you explore the goodness of smoked pork salami but also how it pairs with the mustard and bread to become a wholesome treat. Ingredients:Pork salami or Salami of your choice 10 slicesWhole grain Pommery mustard or mustard of your choice 10 gmFrench Baguette or any other bread 1 noButter 5 gmSauerkraut whit cabbage base or red cabbage 100 gmLeafy green lettuce 100 gm Method:1. Cut the baguette into 2 equal-length pieces, then slice lengthwise without cutting through.2. In a small bowl, mix the butter and mustard.3. Open the baguette, spread with the mustard butter mix, add green lettuce leaves and sauerkraut on the base.4. Layer it with pork salami so you feel it is meaty and juicy, so go for it.5. Once done serve with additional mustard if you need that extra punch. Also Read: Follow these recipes to gorge on delicious cocktails and non-vegetarian dishes Salami & Pickled Vegetable BurgerIt is not only a sandwich, taco or pretzel because it would be impossible to exclude salami from a delicious burger. Chef Arun Kala, who is the executive chef at Radisson Blu Plaza, Karjat, says you can make a Salami & Pickled Vegetable Burger. He explains, “The burger has a combination of chicken thigh and breast, which makes it juicier. The use of classic ingredients like pistachios and cranberry adds up to the overall umami flavour. Additionally, the use of pickled vegetables in the recipe gives the much-needed tartness with the cheddar cheese.” Ingredients (For 2 portions):Chicken thigh boneless 2 piecesChicken breast boneless 1 pieceRed onion, peeled and diced 1/4 noFresh thyme 1 sprigBeetroot puree 1 tbspApple cider vinegar 1 tspSherry vinegar 1 tspPalm sugar 1 tspBlack pepper 1/2 tspSaltWhole pistachio 1 tbspDried cranberries 1 tbsp Method:1. Take chicken pieces, onion and mince the same in a food processor.2. Once minced, fold in the remaining ingredients, and check the seasoning.3. Shape the mince into a roulade in a cling film wrap or a cylindrical mould.4. Steam this for 12 to 15 minutes or until firm.5. Remove and keep chilling in the refrigerator for a minimum of four hours.6. Once chilled, slice 1/2 cm thick, sear on a hot non-stick greased pan, and use this as a patty for the burger, accompanied with barbecue sauce, tomato slices, pickled vegetables and orange cheddar cheese. Smoked Chicken Salami Tortillas WrapAt Courtyard by Marriott Goa Colva, chef Gopinath Vyraperumal, assistant food & beverage manager, says you can even add salami to your tortillas to make a layered Smoked Chicken Salami Tortillas Wrap. He explains, "The beauty of using smoked chicken salami in a wrap lies in the depth of flavour it brings. The smokiness of the salami, combined with its rich, savoury profile, complements the tender roasted chicken, while balancing the freshness of the vegetables. It also adds a satisfying texture that contrasts beautifully with the crisp lettuce and soft tortilla." IngredientsChicken Salami 100 gmRoasted Chicken Breast 100 gmTortilla 1 noTomato Sauce 25 gmGarlic Mayo 20 gmDijon Mustard 5 gmTomato slices 50 gmOnion slices 30 gmIceberg Lettuce 30 gmOlive 5 gmBlack pepper 2 gmSalt 3 gm Method1. Place one tortilla in a flat dish. Apply tomato sauce, garlic mayonnaise and mustard paste. 2. On one side of the tortilla place salami slices, sliced roasted chicken, onion slices, lettuce leaves and some olives. 3. Sprinkle salt and pepper powder on the vegetables. 4. Roll the tortilla tightly. Serve with your favourite dip.
19 September,2024 10:50 AM IST | Mumbai | Nascimento PintoMonkey Bar re-opens in Mumbai with a brand-new space that has a fresh design and signature gastropub experience. Twelve years since its inception in 2012 in Bengaluru and launching in Mumbai in May 2015, the gastropub which is a part of the Olive Group of restaurants by AD Singh, aims to offer an eclectic mix of regional Indian food, inventive global dishes, and signature cocktails, all infused with local flair. The Mumbai outlet introduces a distinct design ethos, setting itself apart from its other locations. This urban tropical dreamscape breathes new life into the space with lush planters, warm lighting, and a spacious, inviting bar. The colour palette shifts to soft greens, pigeon blues, and sunset oranges, maximising natural light and creating an uplifting, tropical ambiance, perfect for all-day dining or an evening of fun with friends. The playful monkey screens at the bar add a quirky touch and serve as the perfect Instagram backdrop. Food at the new Monkey BarAt the heart of the new space is a diverse menu that weaves a narrative through each dish and drink. Iconic Monkey Bar favorites are featured alongside new Indian flavours from across the country and international classics layered with surprises, ensuring there's something for every palate. The menu begins with an exquisite variety of salads, offering options such as Puy Lentil Salad and Barley & Pomegranate Salad. The small plates section boasts of the fiery Fire Pork, a crispy fried pork dish adorned with crushed chillies and a hint of lemon; Deep Fried Anchovy, which delivers a satisfying crunch, and Bacon-wrapped Prawns. It also has Sahuji Mutton Roll, a Nagpur specialty spicy mutton chunks stuffed in a bohri mohalla-inspired naan sheet; served with mango pickle, onions and green chilli chutney. The small plates also offer a South Indian blend like – Paddus with a Twist, featuring onion, coriander, and chilli Paniyarams, accompanied by a tangy tomato and mint, and coconut chutney, Curry Leaf Wings - double-cooked wings first fried then tossed in a curry leaf sauce, toasted coconut flakes, curry leaf and chilli crumble, Coconut Buff, slow-cooked buff in Malabar spices and lots more. Featuring a rich tapestry of flavours, menu also highlights some really out-of-the-box dishes like the aromatic Dabeli bursting with spicy potato filling, Methi-spiced Prawns delicately seasoned with fenugreek, and Jackfruit Tacos offering a unique vegetarian delight. The selection of flatbreads showcases a variety of flavours like Wild Mushrooms & Baby Mozzarella, and Harissa Chicken & Salami. The mains feature some unique dishes from the regional specialties like Puliogare Rice and Bhindi Raita and MalaBar Egg Roast, alongside hearty mains such as Country Mutton Curry and Malvani Seafood Curry. Other menu highlights include the Prawns Kheema Pao, prepared with house East Indian bottle masala and served with buttered pav, and the Juicy Lucy Burger, featuring rosemary and garlic-infused lamb patties. The OG MoBar Burger remains a beloved staple of the gastropub, and to cap off the meal, indulge in The Monkey Bar Monkey dessert, a creative twist on the classic Snickers bar. Chef Sumit Choudhary, cluster chef, Monkey Bar, says "Since opening its doors in 2012, Monkey Bar has always placed great emphasis on both food and drinks. We’ve elevated regional cuisine from Maharashtra, Karnataka, Gujrat, Delhi and Kerala, bringing together a symphony of flavors that celebrate India's culinary diversity while adding our own playful twist.” Cocktails and mocktails on the menu Monkey Bar's new bar menu, crafted by lead mixologist Harish Chhimwal, is a masterful blend of innovative cocktails and classic favorites. Inspired by the evolving global bar scene and MoBar's timeless offerings, every element has been reimagined to pay homage to India's rich food and beverage heritage. The beverage menu is inspired from popular Indian beverages, indigenous flavours and a strong zero waste philosophy. It features peru, chilli chaat, murabba, fruit leathers, inhouse shrubs and savoury salts. Try the new cocktails in the menu that will surely make you go tipsy like Down & Dirty, Indian gooseberry in a pickle, gin, chardonnay, lime, amla brine and sugar together creates this dirty number. Who says Murabba only goes with food? Try the Manga Mule which is inspired by desi marmalade mixed with green mango murabba, vodka, lime and ginger ale. Rasam ki Kasam, curry-infused tequila with rasam water, agave spirit, crystal lime, asafoetida saline and habanero shrub is one of the unique cocktails they serve. That’s not all because the menu also has special Pyramid signatures that will surely sweep you off your feet. Choose from the Chocolate Old Fashioned, a classic concoction of cocoa nibs-infused bourbon, in-house chocolate bitters, angostura, orange and muscovado sugar; Voodoo Child - a mix of peru, salt, chilli, pink guava, tequila and agave; Petha Pisco Sour, ash-gourd-infused pisco, crystal lime, syrup and topped with vegan foam. For non-drinkers the gastropub has Zero proof cocktails like Shrub & Tonic, strawberry & mint shrub with tonic water, Barley & Tonic, house-roasted barley and vanilla tea with tonic water and Sorbet Tonic, passion fruit skin shrub, passion sorbet and tonic water. Harish Chhimwal, lead mixologist, Olive Group says, "At Monkey Bar, we take pride in crafting cocktails that celebrate the local flavors of India while embracing global techniques. Our menu is a reflection of our unabashedly Indian yet cosmopolitan approach, featuring locally sourced ingredients like amla, mango, asafoetida, and citrus from the Himalayas. We also believe in promoting a zero-waste and sustainable beverage program, ensuring that every sip is not only delicious but also environmentally conscious.” Coffee bar at Monkey BarMonkey Bar now offers a new coffee programme with a diverse selection of high-quality brews to cater to every palate and preference. It has three categories - The Usual Suspects, You Do Your Brews, and The Unusual Suspects. The Usual Suspects comprise classics such as Espresso, Americano, Cafe Cubana, Monkey’s Honey Vanilla Latte, and more. In You Do Your Brews, patrons have the opportunity to customise and refine their coffees from various estates like Ratnagiri Estate, Baarbara Estate, Kaimara Estate, using methods such as hand-pressed Espresso, AeroPress, French press, or pour-over which is done by Baristas at the customer’s table. The Unusual Suspects category presents a unique and exciting range, including Nitro (cold brew infused with nitrogen), Banana Cream Cold Brew (housemade cold brew with fresh banana cream), Date Shake Cold Brew, made entirely from dates with no added sugar and more. That’s not all, customers can choose their milk for the coffee as per their dietary preferences like- almond milk, soy milk or oat milk. Interior décor at Monkey BarThe new interiors, while retaining the soul of the original, bring a playful, edgy twist with funky wall art, cozy corners, and a splash of neon that keeps the mood lively and fun. "We wanted a space that felt fresh yet familiar. Colour well-used can elevate one's mood and experience, so we infused brightness and quirk into the space," says Sabina Singh, design director of the Olive Group of Restaurants. The lighting, especially in the courtyard, also plays a key role, with statement lights that are both functional and visually striking. To keep the essence of Monkey Bar alive, the design stays true to its identity with familiar features like the bold bar area, while introducing new elements such as a gorgeous tropical print floor tile and bespoke Casa Pop wallpaper. “We've embraced Bombay's maximalist vibe with mixed prints, vibrant colors, and standout features like a DJ booth enhanced by a glow box and quirky seating, including a table for four inside an auto," Sabina adds. The blend of industrial-chic finishes, cheeky murals, and these distinct elements create a space that feels like the perfect hangout for unwinding or celebrating with friends.
18 September,2024 10:37 PM IST | Mumbai | mid-day online correspondent
In recent years, a significant global shift has occurred in consumer behaviour towards alcohol consumption. The once-dominant narrative of ritual drinking is gradually being replaced by a growing interest in healthier, more mindful lifestyles. “Post-Covid, the focus towards healthier alternatives of consumption has translated to consumers reducing their intake of alcohol, leading to the sober curious movement, a crucial belief that is becoming more mindful of one’s relationship with alcohol,” says Vikram Achanta, co-founder of 30BestBarsIndia and founder and CEO of Tulleeho. With the growing sober curious movement, the market for non-alcoholic beverages has experienced a remarkable surge. Commenting on the growing popularity of non-alcoholic beverages, Achanta shares, “The IWSR 2024 reports that of all spirit categories evaluated, no-alcohol spirits were the ones that recorded the most impressive gains in the past year. For instance, the global no-alcohol beer volumes were up by 6 per cent, and still and sparkling wine grew by 7 per cent. Overall, no-alcohol spirits saw double-digit growth with a 15 per cent volume surge. This is a huge indicator of the global change in perception towards alcohol alternatives in drinking culture.”Also Read: National Nutrition Week: The role of diet in migraine prevention and relief While many may consider the sober curious trend in its nascent stage in India, a wide range of zero per cent ABV (alcohol by volume) beverages are available in the country today. Sober curious consumers can indulge in non-alcoholic beer, wine, gin, rum, and even India’s favourite whiskey without the hangovers. Who is becoming sober curious? Gen Z: The sober curious generation Although alcohol has long been a cornerstone of social interactions, global research suggests that Gen Z is drinking less alcohol than its predecessors. This generational shift in preferences can be attributed to increased awareness of mental and physical health concerns, economic factors, social media influence, and changing social norms in the post-pandemic era. Vikram Ku, head of World Class India and HNI Advocacy, Diageo India, shares, “Younger consumers, particularly millennials and Gen Z, are increasingly prioritising their health and seeking out low-sugar, natural, and functional beverages. This growing demographic presents a prime opportunity for brands to innovate and offer healthier, more enticing non-alcoholic options that cater to this health-first mindset.” Urban households Although Gen Z is driving the mindful consumption trend, people around the globe are reconsidering their relationship with alcohol in pursuit of a healthier lifestyle. Research suggests that people are not abstaining from alcohol entirely but are instead choosing to alternate between alcoholic and non-alcoholic beverages to reduce their overall alcohol consumption, which suggests that being sober curious is for everyone. Vansh Pahuja, the founder of Sober, India's first non-alcoholic spirit, tells us how many ‘dads’ are hopping on the sober curious train: “Our target demographic primarily includes urban households that have a daily drinking ritual but are interested in healthier alternatives. The reasons behind alternating may vary: owing to health concerns or encouragement from loved ones. We envision these individuals starting with an alcoholic drink and then transitioning to non-alcoholic options instead of abstaining completely.” Appeal across ages Launched in 2020, Sober’s product line has expanded impressively from gin to rum, whiskey, and flavoured gin. He goes on to share, “While gin is the most versatile being used in bars for cocktails, whiskey is our highest seller. Our non-alcoholic rum and pink gin have gained popularity, with bakeries using rum in their desserts and pink gin proving to be a sought-after gift among women.”Also Read: Fasting during the festive season? Mumbai dieticians share all you need to know Enabling inclusive social spacesBe it birthdays or promotions, celebrations always come with a side of indulgence, which often includes drinking. Low and no alcoholic beverages offer an opportunity for everyone to partake in social engagements without feeling left out. Pahuja recounts, “We went to a bar to celebrate, and one of my friends who happened to be pregnant had to toast with a lemonade. That incident was one of many and highlighted the need for more accessible non-alcoholic alternatives.” He further states how non-alcoholic beverages are an ideal alternative without compromising on experience: “The goal was to replicate the ritual of drinking without the alcohol. Whether you're driving, exercising, dieting, parenting, waking up early, abstaining for religious reasons, or planning to quit drinking altogether, Sober is designed for those who value the social aspect of drinking rather than the effects of alcohol.” In keeping with his commitment to fostering inclusive spaces, Pahuja has recently opened Somewhere Nowhere, a speakeasy in New Delhi. Designed to welcome those seeking to reduce or eliminate alcohol consumption, the establishment offers a dedicated non-alcoholic menu. Rakshay Dhariwal, founder and managing director of Pass Code Hospitality, elaborates on the need for inclusive social spaces that cater to diverse preferences. “At its core, a bar is a social space, and creating an inclusive environment where everyone feels catered to will be crucial in adapting to changing consumer preferences. Offering a well-curated selection of non-alcoholic cocktails is becoming just as essential as having a strong traditional cocktail menu. For the sober-curious, while alcohol may not be the focus, they still seek the full bar experience, which includes expertly crafted beverages, well-paired bites, and an inviting ambience. Bars must also think of delivering an experience that rivals any alcoholic option, ensuring there is something for everyone.” Elevated expectationsConsumers’ expectations for non-alcoholic beverages have evolved substantially, particularly when it comes to taste, quality, and variety. “Today, the demand is for beverages that offer a sensory experience similar to alcohol. This is particularly true for consumers of non-alcoholic beverages who are not just seeking something ‘healthy’ but are keen to retain the complex flavours and sensations that alcohol provides. Areport by IWSR states that 58 per cent of consumers in the ‘noor low alcohol’ category expect their drinks to closely replicate the flavour profile of alcoholic versions. Brands are now innovating with botanical blends, fermentation techniques, and advanced flavour engineering to meet this growing need, ensuring that non-alcoholic options are just as satisfying in taste,” shares Ku. The term ‘non-alcoholic cocktail’ has rapidly gained popularity as a replacement for the age-old mocktail. The name isn’t the only upgrade on the menu though; discerning consumers are demanding more than ever. “Today’s consumers have higher expectations from their drinking experiences, beyond the ordinary selection of beverages—they are searching for high-quality ingredients, fresh flavours, and the right amount of spectacle in their drinks, each crafted with a purpose or story. Synthetic and sugary syrup-based mocktails no longer make the cut as non-alcoholic alternatives. Technique focus will be key to creating well-balanced, complex flavoured drinks, which bars are consciously upgrading to,” explains Achanta. Bars are catching upAchanta poses, “Consumers appreciate cocktail culture in all its glory, and experimentation with low and no ABV cocktails is gaining prominence. An intriguing development is the increased creativity that the zero ABV movement has brought about, with bartenders and mixologists doubling down on their in-house efforts to concoct newness in their menus, allowing further experimentation with distillates as key ingredients.” Renowned mixologist and co-founder of Pandan Club, Manoj Padmanaban, created the zero ABV program, which won the ‘Best Non-Alcoholic Cocktail Menu’ at 30BestBarsIndia in 2023. He believes that patrons are seeking refined offerings, “The movement aligns with the rise in mindful consumption, where consumers seek sophisticated alternatives that provide the same sensory pleasure as alcoholic beverages. This shift is reshaping the hospitality industry, making it essential to offer elevated non-alcoholic experiences. Our zero ABV philosophy is rooted in simplicity and craftsmanship. It’s essential not to approach non-alcoholic drinks as just a 'cocktail without alcohol.' Removing alcohol from a drink designed around it will never achieve 100 per cent of the intended taste. Instead, we craft these beverages from scratch, using complementary ingredients that enhance flavours.” When asked how his approach differs when crafting non-alcoholic beverages, the mixologist reveals, “Every drink on our menu has a purpose, and we work with local, zero-ABV ingredients such as coconut water, sugarcane juice, and fresh herbs. We cater to a wide range of preferences, from fizzy drinkers to those who prefer no ice, and even children. Our approach involves building complex flavour profiles using spices, roots, and a balance of sweet and savoury ingredients like gula melaka, tomatoes, and coriander seeds. This approach makes each drink feel like a complete experience rather than an adaptation.” PCO, India's first speakeasy bar, recently debuted its no-holds-barred ‘The Forbidden’ cocktail menu. Each concoction has a surprising ‘forbidden’ ingredient, be it chawanprash or hash oil. Their two zero-ABV offerings contain ketchup and Porcini hydrosol. “The new menu is designed to push boundaries, and this adventurous concept is reflected not only in our cocktails but in the entire bar experience. Over the past twelve years, we’ve observed that the reasons for choosing a no-ABV cocktail vary - whether it’s for health, personal preference, or a conscious lifestyle decision. But at the heart of it all is the desire to enjoy the same level of craftsmanship and care, regardless of whether the drink contains alcohol,” says Dhariwal, founder and MD of parent company Pass Code Hospitality. Given the eclectic ingredients, does he believe that patrons opting for non-alcoholic drinks are more open to experimentation? “What’s truly exciting is the shift we’re seeing in how people approach their drinking choices. Patrons are no longer limiting themselves to a particular type of spirit, and if a non-alcoholic cocktail catches their eye, they’re just as likely to explore it. We even see people alternating between alcoholic and non-alcoholic cocktails to pace themselves well. The unique ingredients in our no-ABV cocktails were created with one thing in mind—the zero-abv cocktail has to be as enticing, interesting, and flavourful as its alcoholic counterparts. Anyone who spots ketchup or mushrooms on the menu is intrigued. It’s this curiosity and openness to new flavours that make alcohol-free mixology a space full of exciting possibilities.” The road aheadIndustry giants have taken cognisance of the changing consumer preferences in India and have strategically diversified their offerings. Achanta points out, “It is interesting to note how bars and beverage entities, including the likes of beverage giants such as Pernod Ricard and Diageo, are investing heavily into these categories to tap into the next boom in consumer taste.” While Pernod Ricard India launched two non-alcoholic varietals of leading Australian wine brand Jacob’s Creek, Diageo’s Indian subsidiary United Spirits picked up a minority stake in Sober. “The recent investment from Diageo serves as a significant validation of our brand and the market potential for non-alcoholic spirits. This investment allows us to expand our offline distribution and take our Indian-origin non-alcoholic spirits to a global audience,” shares Pahuja. For the sober curious movement to expand beyond tier-1 urban households, the industry must also expand its reach beyond online channels and into more accessible locations. Ku explains, “E-commerce platforms and quick-commerce applications have made it easier to experiment with new non-alcoholic brands at home. However, there remains a gap in availability in out-of-home settings, such as restaurants and bars. Consumers expect to find these beverages in more public spaces, beyond retail or online stores, driving demand for greater variety and better distribution in out-of-home locations.”While accessibility continues to be a significant obstacle for Indian consumers, Ku suggests that the growing appeal of ‘third spaces’ presents a unique opportunity for non-alcoholic beverages to gain traction. “The rise of the ‘third space’—settings beyond home and work, such as cafes, and social clubs—offers a new frontier for non-alcoholic drinks to thrive. In these spaces, consumers are more likely to experiment with new beverages. These venues offer an excellent platform for non-alcoholic beverages to be positioned as exciting, sophisticated, and socially inclusive alternatives to alcohol,” he concludes.
18 September,2024 12:30 PM IST | Mumbai | Maitrai Agarwal
When chef Sarfaraz Ahmed started using truffles on the menu at Tresind Mumbai a year ago, it wasn't something the restaurant had planned to do. He explains, "We never intended to utilise truffle in our dishes because our concept is progressive Indian food." However, Ahmed and his team decided to push the boundaries of how truffle is perceived in India by elevating Indian food to global standards. The result? They incorporated truffles in one of their dishes called Scallop Wellington. Mind you, the fascination for truffles is not new in India and Mumbai, but there is a shift. It is one that even chef Alessandro Piso, the Italian chef at Romano’s in JW Marriott Mumbai Sahar in Andheri, has seen ever since he joined them. Earlier this year, Piso launched a truffle-inspired menu himself. According to the Oxford Advanced Learner's Dictionary, truffle is a rare, edible fungus that grows underground and is used in cooking. It is the fruiting body of a subterranean ascomycete fungus that is known to be expensive because it is available in limited quantities leading to the rise in prices. The fungus must not be confused with the soft, round and sweet chocolate candy that is also popular among people. So, what do truffles taste like? Piso explains, “They have a distinctive, strong aroma and earthy, musky flavour that can elevate any dish instantaneously. The scent is often described as a combination of garlic, nuts, and earthy notes, which can infuse dishes with a rich and complex taste.” Also Read: Monsoon with Marshmallows: Follow these recipes but not without health advice Use of truffle in Italian food Interestingly, Ahmed and Piso aren’t the only ones in Mumbai experimenting with truffles in the last year. With over two decades of experience in the hospitality industry, chef Gracian De Souza, who is the head chef at Fiori in Lonavala, also uses truffles in his menu. He admits that since they have become trendy, more people expect dishes with them on the menu. With truffle oil and truffle butter being one of the most popular variations, he uses them at the restaurant in different ways. He shares, "We use truffle oil in our mushroom risotto, as well as in our 4-cheese pizza and Parmesan truffle fries." While there may be many who have a handful of dishes on the menu with truffle that usually appear in pasta and other kinds of Italian dishes, Mumbai-based chef and restauranteur Devika Manjrekar, the brains behind Toast Pasta Bar in Lower Parel, created an entire truffle menu like Piso, in July to showcase the limited-edition truffle menu. On the menu, she put a Gnocco Fritto dipped in cheese and drizzled with truffle honey. It also had a rich and creamy Egg Yolk Raviolo with truffle butter, parmesan and shaved truffle on top. It even had a version of the classic Italian pizza called Truffle Pizzette, apart from a truffle butter, parmesan, and shaved truffle tagliatelle. The menu even had pasta made of wild mushroom, truffle stracciatella, and shaved truffle risotto. While these are savoury, the dessert on the menu had vanilla bean ice cream drizzled with truffle honey and topped with shaved truffle. Manjrekar’s extensive use of truffles in her truffle-inspired menu is proof of the changing shift in how truffles are being eaten today and the very access to such dishes as compared to a few years ago. At Romano’s among all the dishes that he uses truffle in, Piso says his favourite is the beautiful lamb dish called Angnelo e Tartufo (Lamb and Truffle). He explains, “We use summer truffle. The lamb rack is marinated for three days then pandered and finished in the oven. For the base, we prepare a beautiful barley risotto infused with spinach and truffle aroma (truffle oil) with some artichoke puree infused in mint. Our 24-hour lamb juice finishes with a long-lasting taste of the diced truffle that helps to elevate the flavour of the entire dish.” Experimenting with Indian flavours with truffle Beyond using it in Italian food at the five-star property, the Mumbai expat says there has been a visible encouraging trajectory of the ingredient in the city. Piso explains, “There has been a notable evolution in the usage of truffles in Mumbai and India at large. Initially, the usage of truffles was limited to European cuisine, but now they are being incorporated into a variety of dishes and cuisines. Culinary experts and chefs are experimenting with truffles in traditional Indian recipes, fusion cuisine, and contemporary dishes, blending them with local ingredients and flavours.” Ahmed’s work at Tresind Mumbai is an extension of this very evolution. For example, the Scallop Wellington that is featured on the degustation menu is more than a dish because it is an experience. He sheds light, “This meal is served with Parmesan Moilee and consists of layers of scallops and truffles contained in a pastry shell, which is then cooked and sliced down to a Wellington shape before being served. We use summer truffles, which are regarded as one of the greatest truffles to use internationally. The umami taste characteristic of truffles elevates the overall flavour profile of the dish.” While diners who come to the restaurant are aware of the kind of food served, he says the response to the dish has been overwhelming, as people get to enjoy something like truffle, which is considered a luxury item, right here in Mumbai. Piso has even seen other Indian chefs creatively pairing truffles with local ingredients like spices, cheeses, and herbs. He further shares, “For instance, truffle-infused naan or truffle-flavoured biryanis represents a fusion of traditional Indian cuisine with global luxury ingredients.” Also Read: Restaurant interiors are evolving in Mumbai to immerse diners into an experiencePopularity and influence of pricing of truffles It is not only the cuisine and dishes but the fact that it was earlier difficult to find them in dishes on menus has its reasons, says the city-based Italian chef, who adds, “While truffles were once predominantly featured only in fine dining and luxury establishments, they are now appearing in a much wider range of restaurants, including casual dining joints and even some specialty food stores and cafes.” Overall, he believes the response to truffles is evolving from a niche luxury ingredient to a mainstream luxury ingredient that is well appreciated by both culinary professionals and general consumers. It can not only be attributed to the conversations on social media but also to cooking shows, online recipes and food blogs, leading to more people learning about it. “This newly acquired information has also trickled into a growing market for truffle-based products, such as truffle oils, truffle salts, and truffle-infused sauces, making it easier for a broader audience to experiment with truffle flavours at home,” he adds. Ahmed says when one talks about the evolution of truffles in Mumbai and India, it is hard to miss one of the city’s most popular hotels, which was one of the first to start using it. He adds, “The Taj Mahal Palace in Mumbai, as well as a few other five-star establishments with outstanding culinary journeys that have been utilising truffles for a very long time. These establishments have long catered to international influencers and audiences and have always provided a sense of luxury through their food and experiences, and truffle has always played a part in that.” The demand for truffles is rising, and the culinary scenes in Mumbai are evolving as a result of international chefs joining the city from continents like Europe and partnering with eateries.” So, what has led to this widespread truffle beyond the five-star properties? This growing popularity of truffles has significantly affected their pricing, says Piso, particularly of the highly sought-after varieties like the white truffle from Alba and the black Périgord truffle. They can be extremely expensive due to their rarity and the difficulty in cultivating and harvesting them. It is because of their scarcity, nature, and history, says Ahmed that truffles have become a popular gourmet ingredient around the world becoming one of the most luxurious and prestigious ingredients on the global menu. “Due to the difficulties of navigating the supply chain, truffles were previously only available at five-star facilities or high-end hotel and food franchises. However, this has altered over time, and with the growing need for global goods and travellers, demand has increased,” he adds. With the price of truffles varying depending on availability, Ahmed says this also causes a decline in demand and usage. “When supply is abundant, prices naturally decline, but the price of the dishes is always determined by their weights,” he dissects. Even with the popularity of truffles, Piso says the high cost can be a major factor in pricing gourmet dishes and luxury products. It is also why restaurants and food businesses often pass these costs onto consumers, leading to higher prices for truffle-based dishes and products. It is no different for non-commercial use, such as home cooking, he says, “The cost remains high but might be less affected by the markup compared to restaurant prices. However, even in retail markets, the price of truffles is influenced by their demand and availability. As truffles become more popular and the demand continues to grow, their prices will tend to increase, making them a luxury item for both commercial and personal use.” It is not only restaurants and five-star properties in Mumbai that have cashed in on the evolving palate for the ‘luxury food item’ but also a one-year-old luxury gourmet store, Food Square in Mumbai, that has come to the party. In-house chef Sushil Multani says they have used truffle in their menu at The Barn, their restaurant inside the store, since they opened in September 2023. It includes the likes of Truffle Shroom Toast, Truffle Tortellini, Mushroom Soup and Truffle Arancini. He explains, “Truffles are highly sought after and add a rich, luxurious touch to many dishes. We also offer a wide range of truffle products in our store, encouraging customers to experiment with truffle flavours at home.” Amid the inquiries for truffles increasing over the last year, they have also got many informed customers even giving them suggestions to add truffles to simple dishes like eggs, pasta, and roasted or grilled vegetables, which he says, are all significantly improved with truffle, and more particularly truffle oil. Beyond chefs experimenting with them in dishes in restaurants and people enjoying them there, he says there is another kind of shift. With the increasing availability of truffles, he explains "This renewed interest is also driven by customers who want to cook at home with a touch of luxury and indulgence that truffles can provide.” As cooking with truffles at home rises, Multani says it has led the gourmet store to also pay more attention to the way truffles are kept. “We carefully manage our supply chain and sourcing practices to ensure our truffles and truffle products remain a unique and valued part of our offerings,” he shares. Into the future of truffle With truffles certainly getting more popular than before, the Mumbai-based chef says he sees truffles going places. Personally, enjoying truffles combined with Parmesan cheese and Parma ham, Multani explains, “As sourcing improves and the demand for experimentation continues, truffles are likely to become more popular and gain wider acceptance in local cuisines.” It also makes me want to create a dessert featuring truffles, such as a Parmesan fonduta ice cream with a Parma ham crumble. On the other hand, Piso believes truffles will be seen in more fusion and global cuisines as chefs try out unique flavour combinations. Is it surprising then that the Italian wants to experiment with the ingredient by making a truffle-infused risotto with seasonal shellfish and a touch of citrus? He explains, “The flavour of the shellfish will give that beautiful aroma of the ocean paired with the earthy aroma of truffles complimenting each other. While the citrus would add a fresh contrast, highlighting the truffle’s unique flavour profile and showing that the sea and the land can be incorporated into one beautiful flavour.” At the larger level, more importantly, he says, "As truffle cultivation technology advances, there may be a greater focus on sustainable and farmed truffles. This could make truffles more accessible and affordable while ensuring their quality and availability." With not only truffles but also a growing demand for the by-products, Ahmed says it already indicates the growing demand for the upscale ingredient making its way into more Mumbai and Indian homes.
17 September,2024 11:16 AM IST | Mumbai | Nascimento PintoAmid the hustle and bustle of Bandra Fair and the stalls along the steps of Mount Mary Church, it is hard to miss the voice of Thelma Poojary calling out, “Choris Pao, Choris Pao, come get Choris Pao”. Competing with the likes of another shopkeeper screaming “Chana le lo”, Thelma, who is a Chimbai local, does a pretty good job attracting all the East Indians, Goans, and Mangaloreans, among other communities, along with people who love pork and other meat specials, visiting Bandra Fair, this year, after it started on September 8 and is set to conclude on September 15 this Sunday.Interestingly, the 56-year-old says setting up a stall at Bandra Fair has always been something that she wanted to do as many devotees come to visit Mount Mary Church. The Bandra local explains, “‘It was really my dream to put an East Indian food stall at Bandra Fair. The East Indian Association says it is an East Indian Bandra Fair but there is not one stall from the start to the end that has a stall of the community. So, I said, why should I not have one?’ I put up the stall to continue the tradition of the East Indians, I said I will do it. So, when I came and met Father Michael, he asked me, what stall are you putting up? I said, ‘Food’.” Thelma says there is one other stall at September Garden, which is held on the Mount Carmel Church property. However, her stall happens to be the only East Indian one at the fair in Mount Mary Church. She adds, “There are so many East Indians who are so good at cooking. I have only just started but they have so many good tips from so many years of experience.” Being an East Indian Koli, Thelma loves to celebrate her heritage with food, and this year is no different. When she is not cooking, Thelma is hosting heritage walks in the neighbourhood to tell more people about the culture of Bandra. SEE PHOTOS: Bandra Fair: Must-try food items around Mount Mary’s Basilica East Indian food stall at Bandra Fair Earlier, the Mumbaikar, who has been putting up the stall for many years now, had her stall at the top of the steps at the entry, and on the right side near the washroom area. However, it was often difficult to get people to try out the food because the stall was not visible. “We had to literally stand outside near the steps and call people inside to try out the food. However, this year, I am happy I have got my stall here.” Even though the sun is beating down on them during the day, the Bandra resident is happy because she is able to feed people her food, something that she loves doing. It was something she started doing more seriously after the Covid-19 pandemic, along with the help of her husband Suresh, and their neighbour, friend and business partner Augustine Almeida. Ever since then, she has been making a wide variety of dishes, including Choris (pork sausages) Pao (Rs 100), Sorpotel Pao (Rs 100 for two pieces), Beef Kheema Pao (Rs 100 for two pieces), Chicken Kheema Pao (Rs 100 for two pieces) and more. Interestingly, such has been the demand, that the Bandra local has to keep refilling her stock. She shares, “I have been coming every day at 5 am to set up the stall after making 3 kg of choris, and then I go back to make two more kilos. I approximately cook 7 kg every day.” Juggling between her cooking sprees when she met this writer earlier in the week, Thelma says she hopes to make good sales this year. Across eight days, she has made at least 60 kg of choris among all other dishes that she cooks for the Bandra Fair. While she has sold 10 kg on one of the days in past years, the Mumbaikar had to often take back excess, and that she calls, ‘neither profit nor losses’, as the food can be stored and enjoyed later. Amid the issues about the stall allocations and everything that happened this year, she is content to get a stall. “This stall has been good for me because it is out in the open. We have been getting the crowd that wants to eat and everything we are making has been getting over,” concludes Thelma, as she greets locals from her Chimbai village who come to buy their fill of choris pao, and other family friends from Gorai village, chatting with them, but not before offering coffee and food.
14 September,2024 06:12 PM IST | Mumbai | Nascimento Pinto
Amid Ganeshotsav and Bandra Fair celebrations, Mumbaikars, who have their origins in Kerala, are getting ready to celebrate Onam on September 15. While visiting the temple and creating the pookalam, the rangoli made from flowers, is an important tradition, it culminates with the Onam Sadhya, or the Onasadhya, which is known to have over 21 dishes, that are served and eaten on a banana leaf. Most people may be intimidated by the feast but that doesn’t mean they cannot enjoy the dishes by themselves, according to chefs in Mumbai. With a wide variety of dishes that include sweet, sour and spicy flavours – all of which come together to produce a delicious amalgamation of flavours, the Onam Sadhya is a feast that is hard to ignore, even if you are not from Kerala. It is not only defined by its flavours but also its colours that will leave you wanting more, as experienced by this writer on many occasions, while savouring the Sadhya, not only in restaurants but also homes of friends.The Sadhya popularly has many dishes like raw banana chips, pickles, sambar and olan. mid-day.com spoke to Mumbai chefs, who share recipes for other dishes that are traditional beyond the common specials and will even elevate your experience to make it like one that is traditionally had by people from Kerala. They not only share recipes for Avial but also for Thakkali Kootu, Kootukari, Pineapple Pulissery, and a variation of the payasam made with jowar. The best part about the dishes is that they can definitely be eaten as a feast but more importantly separately with rice or rotis and that is what makes them versatile. Also Read: Onam 2024: How Mumbai’s Malayalis celebrate the Onasadhya in different ways AvialEasily one of the favourites on the Onam Sadhya, chef Prakash Mohanarangan at ITC Grand Central in Parel, says you should make Avial, even if you aren't able to make the whole feast of more than 21 dishes like a traditional Kerala household. He shares, “Avial is a celebration of the harvest and a homage to the vivid flavours of Kerala.” Ingredients:Raw banana (cut into long pieces) 1 cupElephant yam (cut into long pieces) 1 cupCarrots (cut into long pieces) 1 cupDrumsticks (cut into 2-inch pieces) 1 cupCucumber or ash gourd (cut into pieces) 1 cupSnake gourd (cut into pieces) 1 cupGreen beans (cut into pieces) 1/2 cupGreen chilies 2-3 nosTurmeric powder 1/4 tspChilli powder 1/4 tspGrated coconut 1 cupCumin seeds 1 tspSmall shallots 2-3 nosCurd 1/2 cupCoconut oil 1 tbspCurry leaves 1 sprigSalt to taste Method:1. Wash and peel the vegetables. Cut them into uniform, long pieces. In a large pot, add the vegetables (except cucumber) along with turmeric powder, salt, and enough water to cook them. Cook the vegetables over medium heat until they are just tender but not mushy.2. In a blender, grind the grated coconut, cumin seeds, and shallots (if using) into a coarse paste. Add a little water if needed.3. Add the cucumber or ash gourd pieces to the cooked vegetables and allow them to soften. Add the coconut paste and green chilies to the vegetables. Stir gently so that the vegetables don't get mashed. Simmer for 2-3 minutes until the raw smell of the coconut paste disappears. Turn off the heat and add the curd. Mix well but gently to combine.4. Drizzle the coconut oil over the avial and add the curry leaves. Serve hot with steamed rice as part of an Onam Sadhya. Pineapple PulisseryWhile an Avial is a classic, chef Rohan Malwankar, executive chef at Navi Mumbai Marriott Hotel, says you can also make Pineapple Pulissery, which is a sweet-sour yogurt-based curry made with ripe pineapple. Dwelling on how pineapples came to India and their role in dishes, he says, "In Kerala, pineapple is used in both savoury and sweet dishes, including traditional Sadhya (feast) preparations like Pineapple Pachadi and Pineapple Pulissery." Ingredients:Ripe pineapple 1 cup (chopped)Turmeric powder 1/4 tspSalt to tasteGreen chillies, slit 2-3 nosYogurt, well-beaten 1 cupCurry leaves a few For the coconut paste:Grated coconut 1/2 cupCumin seeds 1/2 tspGreen chilies 2 nosWater as needed For tempering:Coconut oil 1 tbspMustard seeds 1 tspFenugreek seeds 1/4 tspDried red chilies 2 nosCurry leaves a few Method:1. Cook the pineapple: In a pan, add the chopped pineapple, turmeric powder, salt, green chillies, and enough water to cook the pineapple. Let it cook until the pineapple becomes soft.2. Prepare coconut paste: Grind the grated coconut, cumin seeds, and green chillies into a fine paste by adding a little water.3. Add the coconut paste: Once the pineapple is soft, add the ground coconut paste to the pan. Cook for a few more minutes until the raw smell of the coconut disappears.4. Add beaten yogurt: Reduce the heat and slowly add the beaten yoghurt to the curry. Stir continuously to prevent the yoghurt from curdling. Heat it for a couple of minutes but do not bring it to a boil.5. Tempering: In a small pan, heat the coconut oil. Add mustard seeds and let them splutter. Add fenugreek seeds, dried red chillies, and curry leaves. Pour this tempering over the prepared pineapple pulissery.6. Serve: Serve the pineapple pulissery with hot rice and enjoy. Thakkali KootuIf you are planning a feast for yourself, then chef Anil Rabada, who is the senior sous chef, JW Café, JW Marriott Mumbai Sahar, says you can also make the Thakkali Kootu, but it is also one dish you can enjoy on your own. He explains, "It is a true gem of simplicity and flavour that showcases traditional ingredients in a modern way. The blend of green tomatoes, moong dal and freshly ground coconut creates a rich, comforting stew with a unique, aromatic twist. The seasoned ghee and spices offer a perfect note to end this delicious South Indian delicacy." Ingredients:Tomatoes (Green unripened tomatoes) 8-10 nosMoong dal 60 gmCoriander leaves 15 gmTurmeric 5 gmSalt to tasteOil 30 ml For grinding:Grated coconut 45 gmGreen chilies 3 nos For seasoning:Ghee 15 gmMustard seeds 5 gmSplit Urid dal 15 gmCumin Seeds 5 gmCurry leaves a fewHing 2 gm Method:1. Pressure cook the moong dal and mash it nicely and keep it aside.2. Wash the tomatoes and cut into medium-sized cubes.3. Add grated coconut and green chilies to the mixer.4. Grind the coconut and green chilies to a nice paste and keep this ready5. Heat oil in a pan, add chopped tomatoes and add 1/4 teaspoon of salt and mix well, and sauté them for at least 5 minutes in medium flame.6. Now add mashed dal, ground paste and salt and mix well.7. Remove the tomato stew from the flame, add 3/4 cup of water and pressure cook it. Allow for at least two whistles as tomatoes are hard and need more time to cook.8. Meanwhile, heat another pan and add ghee and when the ghee is hot, add mustard seeds.9. When the mustard seeds start to sputter, add cumin seeds, split urid dal and sauté it till the dal turns golden brown colour.10. Finally, add hing and curry leaves and remove from flame11. After the pressure is released from the cooker completely, take the cooked tomatillo stew and check if the tomatoes are cooked completely12. Add the seasoned ingredients to the stew and mix well13. Serve the Thakkali Kootu.KootukariThe number of dishes on the Onam Sadhya gives you the liberty to add more dishes to the feast, and at the same time, those that can be eaten on their own with either rice or rotis. Keeping with the festive spirit, chef Shrikant Jogdankar, Chef de cuisine, Sofitel Mumbai BKC, recommends making Kootukari, a traditional dish, that is simply delicious. He explains, “Kootukari is a traditional Onam Sadhya preparation that showcases the harmony of flavours and textures that stands out for its medley of vegetables. Kootukari celebrates the bounty of Kerala's vegetable combination in a single dish with the subtle coconut flavour adding a rich, creamy element without overpowering the other ingredients. The stew's thick, saucy texture makes it a comforting and satisfying addition to the Onam Sadhya spread.” Overall, he believes that the Kootukari is a masterclass in balance and restraint, allowing each vegetable to shine while creating a cohesive and delicious whole. Ingredients:Pumpkin 150 gmYam 150 gmRaw plantain 150 gm (can add a variety of vegetables according to your choice like carrot, potato)Brown chickpeas/Kadala 100 gmTurmeric powder 5 gmRed chilli powder 5 gmSalt to taste For grinding:Grated coconut 150 gmCumin seeds 5 gm For seasoning:Grated coconut 100 gmMustard seeds 3 gmDry red chillies 2 – 3 nosCurry leaves 2 sprigsCooking oil 1 tbsp Method:1. Soak black chickpeas overnight and pressure cook adding enough water and salt for around 5whistles.2. Grind together grated coconut and cumin to a smooth paste with a little water and keep it aside.3. Cook the vegetables, raw banana, ash gourd and yam cubes along with 1 cup of water until the vegetables are almost cooked and 95 % of the water is evaporated.4. Now add salt, turmeric powder, red chilli powder.5. Add the ground coconut mixture to the cooked vegetables and mix well.6. Adjust the salt and cook for a few minutes or until the raw taste of coconut is gone.7. Add the cooked chickpeas to the above mixture. Mix well and cook for couple of minutes. Remove from the fire and set it aside.8. In small frying, pan add oil and splutter mustard seeds, dry red chillies, curry leaves and grated coconut and roast it until golden brown colour.9. Add this over the kootakari and mix well. Optional – sprinkle 1 tsp of fresh coconut oil on the top, cover it and allow it to stand for 10-20 minutes before serving. (Note: This will help the dish to absorb the flavor of curry leaves and coconut oil.)10. Serve with rice and enjoy. Jowar payasamAn Onam Sadhya is incomplete without some payasam and chef Varun Inamdar, who is instrumental in putting together the recipes for the Godrej Vikhroli Cucina Millets Cookbook, has also included a variation of it called Jowar Payasam. The interesting aspect of this dish is that even though the traditional dish is not made with jowar, this is a delicious variation for all those who want to experiment with their sweet dish this time around, according to him. Ingredients:Sorghum 1/2 cupJersey milk 1 1/4 cupCardamom powder 1/4 tbspJaggery 3/4 cupJersey ghee 1 tbspCashew nuts 8-10 nosA generous pinch of saffron strands Method:1. Wash sorghum 2- 3 times and soak overnight in 1 cup water.2. Pressure cook in 2 cups of water till well done. Even if it gets slightly overcooked, it is fine and might be better.3. Add Godrej Jersey ghee to a deep pot. Once it is melted, add cashew nuts and fry until golden and set aside.4. Add the cooked sorghum, Godrej Jersey milk and jaggery. Cook until the mixture thickens, stirring intermittently.5. Add golden fried cashews, saffron strands, cardamom powder and stir well.6. Serve warm. Also Read: Caesar salad to cottage cheese popcorn: Celebrate Paryushan Parv 2024 with innovative Jain recipes from Mumbai chefs
14 September,2024 12:07 PM IST | Mumbai | Nascimento PintoSula Vineyards launches its newest offering—the Sula Merlot as part of the ongoing celebrations for Sula’s 25th anniversary. This milestone release marks a significant moment for the brand, which is one of India's largest wine producers, as it is the first launch in the core Sula series in almost a decade. Merlot, one of the world's most beloved red grape varieties, is celebrated for its soft, fruity, and approachable wines. The launch of Sula Merlot brings the rich heritage of this classic grape to Indian wine lovers at an interesting price — which they believe is perfect for both beginners and enthusiasts to enjoy and appreciate. "We are delighted to unveil Sula Merlot, a wine that embodies our 25-year journey in the Indian wine industry," said Gorakh Gaikwad, chief winemaker at Sula Vineyards. "With its velvety smooth texture, rich fruit flavours, and notes of chocolate and cherries, Sula Merlot is a smooth, lush red crafted to captivate wine lovers. Perfectly suited to the Indian palate, this elegant and delightful wine is best enjoyed slightly chilled, making it a refreshing choice for any occasion. This launch marks a proud milestone in our pursuit of winemaking excellence,” he adds. The new Sula Merlot is now available at the select retail outlets across Mumbai and Pune. With its attractive price of Rs 895, Sula Vineyards hopes this wine becomes an encouraging choice for those who appreciate the elegance and allure of Merlot.
13 September,2024 03:26 PM IST | Mumbai | mid-day online correspondent
The Jain community is currently celebrating Paryushan Parv 2024 – a key festival dedicated to self-reflection, spiritual cleansing and forgiveness. While the Shvetambar Jain community observed the festival from August 31 to September 7, Paryushan Parv for the Digambar Jain community commenced on September 8 and will go on till September 17, coinciding with Ganeshotsav 2024. One of the most prominent rituals of the 10-day-long festival is observing fasting and following dietary restrictions. While some Jains observe a complete fast, only surviving on water on these days, others are not that strict with their dietary practices. Some foods like onion, garlic, potato and other root vegetables are generally avoided. Those who don’t follow strict fasting can experiment with basic ingredients and create innovative Jain dishes to celebrate the festival. Here are some recipes by Mumbai chefs to help you get started. Jain Caesar Salad A different take on the classic Caesar Salad, this recipe by chef Vinayak, Corporate Chef, Butterfly High, blends taste with healthy flavours. It’s a light yet filling dish that one can prepare easily at home. Ingredients Iceberg lettuce Romaine lettuce Paneer Olive oil Ingredients for dressing Mayonnaise Salt Crushed black pepper Parmesan cheese Olive oil Method For dressing In a bowl, add mayo, salt, crushed black pepper, parmesan cheese and olive oil and combine it till it's mixed well. For paneer toss In a pan, add olive oil, salt, pepper and paneer and toss it well. For plating Take Iceberg lettuce and Romaine lettuce in a bowl. Add the prepared dressing, mix it well and transfer it into a serving bowl. Then place cubed paneer and croutons on top and lavas for garnish. Cottage Cheese Popcorn With the crunch of popcorn outside and the softness and creamy texture of cottage cheese inside, this recipe by chef Prakash Joshi, Epitome, Lower Parel, is sure to be a delight for your taste buds. Ingredients Cottage cheese - 250 gm Thyme - 30 gm Dijon mustard - 50 gm Kashmiri chilli paste- 50 gm Corn flour - 100 gm Salt - 2 Teaspoons Black pepper - 5 gm Bread crumb - 150 gm Oil to deep fry Method Cut cottage cheese into pieces. Add the Kashmiri chilli paste, black pepper, salt, thyme and dijon mustard to a large bowl. Combine all of the ingredients. To ensure that every piece is evenly coated with the spice mixture, add the cottage cheese cubes and stir thoroughly. Give it fifteen minutes. In a deep bowl, combine bread crumbs, salt, pepper, and mixed thyme. Combine water and corn flour to make a thin batter. Now take a piece of cottage cheese and dip it into the batter, and then into the crumb mixture to repeat the procedure. Prepare each cottage cheese in the same manner. The prepared cottage cheese cubes should be fried in batches over medium to high heat in oil that has been heated until they turn golden brown. It will have a soft interior and an extremely crunchy outside. Cook each component in the same manner. Smoked Soya Lentil Kibbeh Experiment with the basic black lentil to create an innovative dish with this recipe by chef Akshay Kale, Corporate Chef (R&D), ilili, Dadar. Ingredients Black lentil - 80 gm Soya chunks - 100 gm Coriander leaves - 10 gm Flat leaf parsley - 7 gm Mint leaves - 5 gm Table salt - 4 gm Jeera powder - 3 gm Cinnamon powder - 3 gm Panko bread crumb - 25 gm Bhavnagri red chili - 10 gm Bhavnagri green chilli - 10 gm Coriander powder - 3 gm Green chili - 10 gm Madras curry powder - 3 gm Method Soak black lentils and soya granules in water for 30 mins. In a food processor, combine soya granules and boiled lentils. Gradually, add olive oil and process until the mixture forms a dough. Remove the mixture from the food processor and place it in the bowl. Stir in all the spices and combine everything well. To assemble the kibbeh, shape the dough into small balls followed by flattening each ball into a disk-like shape. Cook/fry the kibbeh for 3 to 4 minutes in the fryer until golden brown. Garnish with shredded iceberg and parsley Spinach and Goat Cheese Rolls This recipe by Sujit Mehta, co-owner, Millo, combines the richness of spinach with a cheesy burst of flavours. Ingredients Spinach - 1800 gm (blanched) Paneer - 300 gm Salt - 30 gm Black pepper - 5 gm Amul cheese - 50 gm Goat cheese - 50 gm Method Blanch spinach in hot water and drop it into ice-cold water to keep the colour intact. Crumble the paneer and add salt, pepper and both cheeses. Fold the mixture and make finger-shaped rolls. Dip into a slurry and coat it with seasoned bread crumbs. Fry it until it turns brown. Jackfruit Tostada High in nutrients, Jackfruit can be used to create many innovative dishes. In this recipe by chef Akanksha Saigal from Tattva, Andheri, the fruit is complemented with the crunch of tortillas and flavours of tomato salsa and sour cream. Ingredients Jackfruit Filling 2 cups diced jackfruit 1 tbsp olive oil 1 tsp cumin seeds 1 tsp coriander powder 1 tsp paprika 1/2 tsp turmeric 1/2 tsp chili powder Salt Tomato Salsa 1 cup diced tomatoes 1 tbsp lemon juice 1 tbsp chopped cilantro 1/2 tsp cumin powder Salt Sour Cream 1/2 cup plain yogurt 1 tbsp lemon juice Pinch of salt Tostadas 8 corn tortillas Olive oil spray Toppings Shredded lettuce Sliced black olives Diced avocado Lime wedges Method Cook Jackfruit: Sautee cumin seeds in olive oil. Add jackfruit and spices; cook until tender. Garnish with cilantro. Make Salsa: Combine tomatoes, lemon juice, cilantro, cumin powder, and salt. Prepare Sour Cream: Mix yogurt with lemon juice and salt. Crisp Tostadas: Bake tortillas at 375°F (190°C) for 8-10 minutes, flipping halfway. Assemble: Layer lettuce on tostadas, and top with jackfruit, salsa, sour cream, olives, avocado, and lime juice. Also Read: Onam 2024: How Mumbai’s Malayalis celebrate the Onasadhya in different ways
12 September,2024 11:05 AM IST | Mumbai | Raaina JainAs Ganesh Chaturthi approaches, the nation prepares to indulge in the time-honoured tradition of offering sweets to Lord Ganesha. This year, however, the landscape of Indian mithai is set to embrace exciting new trends, reflecting the evolving tastes of a generation that appreciates both tradition and innovation. The Godrej Food Trends Report 2024 curated by Godrej Vikhroli Cucina and put together with insights from over 190 thought leaders including celebrity chefs, influential bloggers, and dedicated nutritionists, highlights the mithai trends that will shape the way we celebrate festivals in the coming year. Mithai trends for festive delights:1. Gourmet mithai, a celebration of heritage and innovation: India’s beloved mithai is poised for a gourmet revolution in 2024. 78.8 per cent of experts predict a surge in gourmet mithai, where traditional sweets are elevated with premium ingredients, exquisite packaging, and unique flavour combinations. As more consumers seek out artisanal experiences, mithai makers are expected to introduce creative twists on classics, ensuring that these sweets remain at the heart of our festive celebrations while appealing to modern palates. 2. Special diet version of traditional mithai, mindful indulgence: The trend toward mindful eating is influencing how we enjoy traditional sweets. With 67.3 per cent of experts forecasting a growing demand for special diet versions of mithai, 2024 will see an increase in low-sugar alternatives, sugar-free sweeteners, and vegan options. These offerings cater to health-conscious consumers who wish to partake in the festive indulgence without compromising their dietary preferences. This trend signifies a broader movement towards inclusivity in food, ensuring everyone can enjoy the festive spirit. 3. Fusion mithai, blending global influences with tradition: Fusion mithai, which blends global techniques and international flavours with traditional recipes, is expected to gain popularity, with 63.5 per cent of experts anticipating a rise in these innovative sweets. As Indian palates become more adventurous, mithai makers are embracing global influences, incorporating ingredients like matcha, dark chocolate, and berries into traditional recipes. These fusion creations are not just about novelty but also about pushing the boundaries of what mithai can be, making them a perfect addition to contemporary Ganesh Chaturthi celebrations. "As India’s culinary landscape continues to evolve, mithai remains a symbol of our rich cultural heritage, yet it is also a canvas for innovation. This Ganesh Chaturthi, we’re seeing traditional sweets being reimagined in ways that reflect the diverse tastes of modern consumers. The rise of gourmet mithai underscores a growing appreciation for quality and craftsmanship, while the demand for special diet versions speaks to the broader trend of mindful indulgence. Fusion mithai, on the other hand, highlights our openness to global influences, blending them seamlessly with tradition. These trends are not just about changing tastes but are indicative of a deeper connection between food, culture, and identity," says Rushina Munshaw Ghildiyal, managing director of A Perfect Bite Consulting and editor of the annual Godrej Food Trends Report.
08 September,2024 08:48 PM IST | Mumbai | mid-day online correspondent
It's impossible to ignore modaks and other delicious treats during Ganesh Chaturthi. The festive season demands everybody to celebrate and enjoy to the fullest by gorging on different kinds of dishes and drinks. Interestingly, they are now tweaked while retaining the essence of the festivities. As the years pass and more people are mindful of their eating habits and their diet, more people want to also adopt the practice of eating healthy sweets for Ganeshotsav apart from other festivals during the year. With a focus on healthy sweets, mid-day.com spoke to Suman Agarwal, nutritionist and founder of SelfcarebySuman, and nutritionist Anupama Menon to not only know the benefits of eating healthy sweets but also find out which ingredients can be replaced in sweets so that people can still enjoy them but by just tweaking the recipe a little. How can festive sweets for Ganesh Chaturthi be made healthy? Agarwal: To make festive sweets for Ganesh Chaturthi healthier, the most important thing is to reduce your serving size to not more than 10-15 grams per mithai. Consider opting for desserts lower in calories. Another option is dry fruit-based modaks, which offer a nutritious alternative since it is high in fibre. Additionally, replace traditional Churma Modak with healthier options like Besan Laddoo or Sattu Modak, which are higher in protein and fibre and lower in calories. By making these simple swaps, you can enjoy the sweetness of the festival without compromising on health. Menon: Sweets can be made healthy by using jaggery or fresh date syrup made at home without white sugar. Another method is to mix coconut sugar and jaggery in a ratio of 1:1, crush and use as the sugar base for sweets. Add pure ghee to make sweets instead of oil, and add dry fruits and nuts which will further enhance taste and health. Use Amaranth/Ragi/millet flours instead of maida. However, finally remember, sugar in the form of jaggery and honey is finally sugar and sweets will always have more sugar than your usual healthy diet. The best way is to always moderate the consumption of sweets. What are the benefits of eating healthy sweets? Agarwal: The benefits of indulging in healthy sweets are numerous. Contrary to popular belief, healthy sweets don't eliminate sugar or jaggery, but rather combine them with wholesome ingredients to create a balanced treat. These sweets boast added benefits like increased fibre, protein, and reduced calories. The natural sweeteners used, such as dates, sugar, and jaggery, are paired with dry fruits rich in fibre, ensuring a gradual sugar release and minimising sudden spikes. Furthermore, healthy sweets incorporate good fats and proteins, essential for a well-rounded diet. With recommended serving sizes of 10-15 gm, you can satisfy your sweet tooth while maintaining a healthy balance. Menon: There are no real benefits of eating healthy sweets, except to make your heart happy and enjoy the festival. SEE PHOTOS: How these Mumbaikars are making Ganpati idols with millets, chocolate and paper this GaneshotsavWhy is it important to eat healthy sweets during Ganesh Chaturthi and other festivals? Agarwal: Eating healthy sweets during Ganesh Chaturthi and other festivals is crucial in today's context. Traditionally, Indian festivals were celebrated with small bites of desserts on special occasions, but the modern era has seen a shift towards increased chocolate consumption due to its longer shelf life. It's essential to recognise that mithai is meant to be an occasional treat, consumed as prasad during festivals like Ganpati, Navratri, and Diwali, rather than a daily habit. By maintaining this sanctity, we can control weight gain and preserve overall health. Menon: Sweets are made and consumed in the spirit of the festival. India has a host of festivals where hearts, families and friendships come together and hence a significant part of the year will see you consuming a larger degree of sweets. Keeping sweets healthier than traditional will cut down calories from fats and simple carbohydrates by 20 per cent. In the larger picture, that is significant. What are some of the ingredients that people can replace to make sweets healthy? Agarwal: To give your sweets a healthy twist, consider replacing traditional ingredients with nutritious alternatives. Swap refined sugar with organic jaggery, a natural sweetener rich in minerals. Increase the use of dry fruits, packed with fibre and antioxidants. Instead of using Churma, opt for Besan or Sattu, which not only adds texture but also boosts the protein and fibre content of your sweets. And remember, portion control is key - keep your serving size under 15 grams to maintain a calorie check. Menon: If you want to give your sweets a healthy twist then you can simply use jaggery, honey or coconut sugar instead of white sugar. You can also use besan and whole wheat instead of maida or white flour, ghee instead of oil, dark chocolate instead of milk chocolate, monk sugar instead of white sugar, and almonds instead of cashew nuts. While nutritionists like Agarwal and Menon highlight the importance of healthy sweets, even chefs and sweets and mithai brands have made the gradual shift of catering to the mindful and healthy eater. SEE PHOTOS: Why these Mumbaikars have chosen to make eco-friendly, homemade idols Chef Varun Inamdar scours the Godrej Vikhroli Cucina Millets Cookbook 2024 to share one of his favourite recipes for the festive season. It not only lets you enjoy gujiya but also gives you a healthy version without making you feel too guilty. Saeb Bajre ka Gujiya Preparation time: 60 minutes (15 Pieces) Ingredients: For filling: Paneer, crumbled 1 cup Ghee 2 tbsp Bajra, pressure cooked till soft 1/4 cup Semolina 1/2 cup Apple, peeled and chopped 1/2 cup Cashew nuts, chopped 1/2 cup Powdered sugar 1 cup Cardamom powder 1/2 tbsp Sunflower Oil for deep frying For dough: All-purpose flour 2 cup Raagi flour 2 tbsp Ghee 3 tbsp Salt 1/2 tbsp Water as required Method: For filling: 1. In a kadhai, add crumbled Godrej Jersey paneer, semolina and Godrej Jersey ghee and roast on medium flame well till light brown in colour. 2. Add chopped nuts, cooked bajra and apples and mix well. 3. Transfer the mixture into the bowl to cool. 4. When it cools down, add powdered sugar and cardamom powder. 5. Mix well and keep aside. For dough: 1. In a mixing bowl, add all-purpose flour, ragi flour, Godrej Jersey ghee, salt and water. 2. Knead it into a stiff dough. 3. Cover it with a damp cloth and leave it to rest for half an hour. For shaping: 1. Pinch lemon-sized balls and roll into a thin disc 2. Add the filling and fold into a half-moon-shaped dumplings. 3. Pinch fold or crimp the sides to seal. 4. Prepare the remaining gujiyas in the same way. 5. Heat sunflower oil in a kadhai on medium flame. 6. Fry till golden brown. 7. Transfer on absorbent paper. Chef Aditi Handa, co-founder of The Bakers Dozen shares a delicious recipe for Bread Rasmalai, which is her innovative take on the classic sweet treat. Bread Rasmalai Ingredients: Ragi Loaf 1 pack Full cream cow milk 4 cups Condensed milk/Milkmaid 1 cup Saffron 15-20 strands Whole milk 3 cups Sugar 3 tsp Cardamom powder 1/2 tsp Chopped dry fruits 5 tbsp Method: 1. Make saffron milk: Boil 3 cups whole milk, add 3 teaspoons of sugar, and 15 saffron strands to it and mix well. Simmer for 3-5 minutes and rest it aside. 2. Heat the full cream cow milk in a large nonstick pan 3. Stir occasionally making sure the milk doesn't stick to the bottom of the vessel and bring it to a boil. 4. Add 1 cup of condensed milk to it 5. Stir well and get the milk to boil 6. Now, lower the flame to medium and once a layer of cream is formed over the milk, stick it to the sides of the pan. 7. Bring the milk to boil again. 8. Repeat the gathering of cream to the sides of the pan till the milk reduces to one-third. 9. Add cardamom powder and saffron milk. 10. Mix it well and get the milk again to boil. Scrape off the collected cream from the sides and stir. 11. Simmer for 2 minutes. 12. Allow it to cool at room temperature and refrigerate it for 2 hours. 13. Slice 2-3 Ragi loaves in the desired shape 14. Dip both sides of the bread into the prepared rabdi. Put it on a plate and pour 2-3 tbsp of rabdi over it. 15. Top it with desired dry fruits and relish.
07 September,2024 08:35 PM IST | Mumbai | Nascimento Pinto
Eating modaks has always been synonymous with Ganesh Chaturthi and even as there are many different kinds of sweets, the allure of the modak is one that many of us find it hard to stay away from. Over the years, the modak has gone through a massive transformation. While chocolate modaks are one of the most popular innovations, even that has moved into healthier territory as more people opt for a traditional twist to the classic modaks making the whole experience sweeter during this time of the year. As Ganesh Chaturthi is one of Mumbai’s most beloved festivals, Mumbaikars do not hold back in enjoying themselves as they not only welcome the elephant-headed God into their homes but also worship him, place modaks as this bhog (offering), and celebrate the days he is in their home with aartis, food and festivities. One of the most important aspects of this festival is the modak that is absolutely delicious and irresistible.With people’s love for modak crossing everything else, mid-day spoke to Indian chefs to not only share recipes for traditional modaks but also innovative ones that encourage you to put on your chef’s hat this festive season. Also Read: Ganesh Chaturthi 2024: Replace sugar with honey, churma for sattu, and other sweet hacks Rava ModakWhile chef Ruffy Shaikh, senior sous chef at ITC Grand Central in Parel loves the classic Ukadiche Modak, he wants you to experiment by making the Rava Modak. The rava modak is not only easy to make but also a healthy version that everybody can enjoy during the festival by simply getting into the kitchen and making them during this time of the year. Ingredients: For the dough:Rava 1 cupAll-purpose flour 2 tbspGhee 2 tbspWater 1 cupA pinch of salt For the filling:Powdered sugar 1 cupGrated coconut 1 cupCardamom powder 1/2 tspA few saffron strands Method:1. Combine the saffron threads, cardamom powder, powdered sugar, and grated coconut in a bowl. Set aside.2. Bring a tablespoon of ghee and a teaspoon of salt to a boil in water.3. Reduce the heat and gradually stir in the maida and semolina to prevent lumps.4. Cook until the mixture thickens and the rava absorbs the water.5. Take it off the stove, stir in the remaining ghee, and allow it to cool slightly.6. Knead into a soft, elastic dough.7. Separate the dough into tiny spheres.8. Each ball should be flattened into a disc and shaped like a tiny bowl.9. Put a spoonful of the sugar-coconut filling in the middle.10. Pinch and pleat to create a peak and seal the edges.11. To make the modaks firm, steam them for 8 to 10 minutes.12. Heat or serve at room temperature. Maharashtrian Ukadiche ModakWhen talking about modaks, the Maharashtrian Ukadiche modak is a clear favourite in homes that make it popular even when there are so many different variations of the classic modak in India. Tushar Malkani, who is the head chef at The Yellow House by IHCL Seleqtions, says the best aspect about modaks is that it comes in different forms with different regional variations, which helps you realise the cultural diversity of India. Ingredients:Rice flour 1 cupGrated coconut 1 cupJaggery 3/4 cupCardamom powder 1 tspGhee 1 tbspWater 1 1/4 cups Method:1. Heat water and ghee in a pan. Once boiling, add rice flour, cover, and let it cook on low heat for a few minutes. Stir to make a smooth dough.2. For the stuffing, heat ghee in another pan, add grated coconut, and cook with jaggery until it melts. Add cardamom powder and let it cool.3. Shape the dough into small discs, stuff them with the coconut-jaggery mixture, and mould into modak shapes.4. Steam the modaks for 10-12 minutes and serve hot with ghee. South Indian UndiWhile the Maharashtrian Ukadhiche modak is famous, chef Shubhankar Chitrakar, head of bakery at Taj Holiday Village in Goa, says the South Indian Undi or Oondi is another variation of the classic modak that is popularly made in Andhra Pradesh. Ingredients:Rice flour 1 cupWater 1 1/4 cupsCoconut 1 cupJaggery 3/4 cupBanana leaves as per requirement Method:1. Prepare a dough with rice flour and water.2. Make small balls from the dough and flatten them.3. Fill the balls with the coconut-jaggery mixture.4. Seal the edges and steam in banana leaves.Coconut Modak (Nariyal Modak):While the chocolate modak is an innovative version of the classic and the dry fruit modak too, Vinayak Shah, chef and co-founder at FoodCraft Hospitality, wants you to also experiment with the Coconut modak. He explains, "This is a no-cook version made with coconut and condensed milk, ideal for those short on time." Ingredients:Fresh grated coconut (or desiccated coconut): 2 cupsCondensed milk 1 cupCardamom powder 1/2 tspGhee 1 tspFood colouring or saffron strands (optional) Method:1. Mix coconut and condensed milk: In a mixing bowl, combine grated coconut, condensed milk, cardamom powder, and ghee. If desired, divide the mixture and add food colouring or saffron to one portion.2. Shape the modaks: Grease modak moulds lightly with ghee. Press the mixture into the moulds, ensuring they are filled evenly.3. If you don’t have a mould, shape them by hand into small dome-like modaks.4. Chill and serve: Let the modaks chill in the fridge for 15-20 minutes to set before serving.Fried ModakAmong the many variations, Manish Bavishi, founder of Manish Caterers, says the steamed modaks and mawa modaks are eternal favourites but the fried modak is a crispy and deep-fried variation that stays good for a few days and ideal to experiment with this festive season. Ingredients: For the dough:Whole wheat flour: 1 cupSemolina (sooji/rava): 2 tbspGhee: 1 tbspWater as neededSalt a pinch For the filling:Grated coconut (fresh or desiccated) 1 cupJaggery (grated) 3/4 cupCardamom powder 1/2 tspSesame seeds 1 tbspPoppy seeds (optional) 1 tspGhee 1 tsp Method:1. Prepare the filling: Heat 1 tsp of ghee in a pan and add grated coconut and jaggery. Stir until the jaggery melts and the mixture comes together. Add cardamom powder, sesame seeds, and poppy seeds if using. Mix well and set aside to cool.2. Prepare the dough: In a bowl, mix wheat flour, semolina, salt, and ghee. Add water little by little to form a firm dough. Let it rest for 15-20 minutes.3. Shape the modaks: Take a small portion of dough and roll it into a small disc (about 3-4 inches in diameter). Place the coconut-jaggery mixture in the center and fold the edges upwards, pinching to create pleats. Seal the modak securely at the top.4. Fry the modaks: Heat oil in a deep pan on medium heat. Fry the modaks in batches until golden brown and crispy. Drain on paper towels and serve. Chana Dal ModakMaharaj Bhanwar Singh at Rajdhani says there are many different types of modaks that are becoming popular over the years. He explains, "Some have infused the filling with saffron, nuts, or even chocolate, while savory versions are also gaining popularity in certain regions." While they have classic versions like Ukadiche Modak, Coconut Modak, and Dry Fruit Modak, Singh says they have taken the liberty to experiment with unique flavours such as Chocolate Modak, Motichoor Modak, and Chana Dal Modak. While the former and known, the latter is unique because it is familiar in ingredients yet new to many people. Ingredients: For dough:MawaA pinch of saltHot boiling water, as neededOil 2 tsp and more for greasing the mould For filling:Jaggery 1 cupWater 1/2 cupChana dalCardamom powder Method:1. Take chana dal in a pressure cooker and add 2.5 cups of water.2. Pressure cook for 4 whistles, then simmer for 5 minutes.3. Turn off the heat and let the steam escape on its own.4. Open the cooker and set the chana dal aside.5. In a saucepan, heat the jaggery and water until the jaggery melts.6. Strain the mixture and return it to the same pan.7. Add the cooked chana dal to the pan and mix well. Continue cooking until the mixture thickens.8. Add cardamom powder and ghee, and mix well.9. Remove the mixture to a bowl and allow it to cool down.10. Divide the cooled mixture into small balls.11. Prepare the dough by adding 1 tsp of oil to the mawa and mixing it into a soft dough.12. Grease the modak mould lightly.13. Take a small portion of dough and spread it evenly in the mould.14. Add the filling ball into the centre, then cover with more dough.15. Press the mould to shape and remove the modak. Also Read: Mid-day Specials | Ganeshotsav in Pune: Are traditional values still at the core?
07 September,2024 06:26 PM IST | Mumbai | Nascimento PintoADVERTISEMENT
