After the Lok Sabha 2024 elections earlier this year, the highly anticipated Maharashtra elections are here. While there is a lot of talk about political implications, a lot of it is going to depend on the voter turnout today. Incidentally, a lot of Mumbaikars are going to be coming out to vote but not without having to stand in long queues. It gets worse because the winter hasn't even set in so the sweltering heat is going to be hard to deal with, especially after what the last few days has shown us about the weather. So, while many people are eager to cast their vote, Jinal Patel, dietitian at Zynova Shalby Hospital, says there are certain things to keep in mind. She explains, "On election day, many people find themselves standing in long lines for extended periods in the hot scorching sun. This can take a heavy toll on their physical well-being. Prolonged standing or exposure to heat can lead to a range of health issues like dehydration, fatigue, headache, dizziness, nausea, muscle cramps, and leg pain." In order to avoid these health issues, Patel says it becomes crucial to take proactive steps in advance and be well-prepared before stepping outdoors. She adds, "If you are heading outdoors for voting then make sure that you are eating full meals that are jam-packed with essential nutrients to help you stay full for a longer duration. You can also pack light snacks and drinks to help you stay energized and hydrated while standing in the lines." The Mumbai-based dietitian says for hydration, one can carry easy-to-make yet tasty drinks like buttermilk, lemonade, iced tea, fruit juice, and water. These can not only keep you hydrated but also refresh you while you vote. "You can pack yourself a quick fruit salad with fruits of your choice topped with chaat masala to elevate its taste." Sharing a quick recipe, Patel says people can try making simple healthy granola bars. Simply put together one cup of rolled oats, a dash of honey, or maple syrup for the sweetness, butter, mixed nuts, dry fruits, and a few chocolate chips for a fun twist. "Mix these ingredients well put them onto parchment paper in the baking tray and let them chill in the freezer for an hour or two until the texture becomes consistent. Once set, you can cut them into bite-size and carry them in a tiffin box for quick snacking," she adds. Celebrity chef Aananya Banerjee also says, "People can carry granola bars and a chia/sabja seeds drink to keep them satiated and hydrated for a long time." Granola bar Banerjee adds a twist with some different kinds of seeds, peanut butter and even vanilla extract. Ingredients:Rolled oats 2 cupsAlmonds, chopped 1/2 cupWalnuts, chopped 1/2 cupPumpkin seeds 1/4 cupSunflower seeds 1/4 cupDried fruits (raisins, cranberries, apricots) 1/2 cupHoney or maple syrup 1/2 cupPeanut butter or almond butter 1/3 cupVanilla extract 1 tspA pinch of saltDark chocolate chips (optional) 1/4 cup Method:1. Toast the dry Ingredients: Preheat the oven to 180 degrees Celsius (350 degrees Celsius). Spread oats, almonds, walnuts, pumpkin seeds, and sunflower seeds on a baking sheet. Toast for 8–10 minutes, stirring halfway. Let them cool. 2. Combine wet ingredients: In a saucepan, warm honey (or maple syrup) and peanut butter. Stir until smooth. Add vanilla extract and a pinch of salt. 3. Mix everything: In a large bowl, combine the toasted mixture with the wet mixture. Add dried fruits and chocolate chips (if using). 4. Shape and set: Line a square pan with parchment paper. Press the mixture firmly into the pan. Chill in the fridge for 2–3 hours or until set. 5. Cut and serve: Remove from the pan and cut into bars. Store in an airtight container for up to a week. Chia and Sabja drink People can also make a chia and sabja drink, she says, that has a variety of ingredients. Ingredients:Chia seeds 2 tspSabja (basil seeds) 2 tspWater 1 1/2 cups (to soak seeds)Fresh lime juice 2 tbspHoney or jaggery syrup 1 tbsp (optional)Mint leaves a fewChilled water or coconut water 2 cupsIce cubes as needed Method:1. Soak the seeds: Soak chia seeds and sabja seeds in separate bowls with enough water for 10–15 minutes until they swell. Drain excess water if needed. 2. Prepare the drink: In a large pitcher, combine chilled water or coconut water, lime juice, honey (if using), and mint leaves. Stir well. 3. Add the seeds: Mix the soaked chia and sabja seeds in the drink. Let it rest for 5 minutes for flavours to blend. If you don't have the time to make these, then Dr Vedika Premani, who is the clinical dietician at Sir H.N. Reliance Foundation Hospital in Mumbai, says you can make simple beverages like lime water with mint, coconut water, sabza water with mint, jaljeera water, sattu drink and jeera buttermilk too. If you are looking for snacks, then Premani says you can just simply carry along nuts and seeds like almonds, pistachio, walnuts, pumpkin seeds, flaxseeds, fruits like apples, bananas, oranges, roasted makhana, roasted kurmura, Greek yogurt and roasted channa. At Tattva Bar and Cafe, chef Rupesh Ramnath Mokal explains, "These snacks and coolers are simple to prepare, nutritious, and perfect for staying energised while participating in democracy. A perfect snack for a long day needs to be quick, nourishing, and packed with energy to keep you going strong." He suggests making the following dishes quickly. 1. Power Pack Wrap Ingredients: Whole wheat wrap, hummus, fresh greens, cherry tomatoes, grilled chicken or tofu, and a squeeze of lemon. He shares, "The Power Pack Wrap is easy to carry, nutritious, and provides a boost of energy from protein and healthy carbs, ensuring people stay fueled throughout the day." 2. Spicy Masala Chickpeas Ingredients: Boiled chickpeas, a dash of olive oil, chili powder, cumin, salt, and lemon juice. "This snack is protein-packed, flavorful, and o ers a burst of energy. It’s mess-free and can be enjoyed even on the move." 3. Fruit and nut energy bars Ingredients: Rolled oats, honey, mixed nuts, dried berries, and a touch of cinnamon. Mokal adds, "Homemade energy bars are wholesome and provide a quick burst of energy. They’re lightweight, easy to carry, and don’t require refrigeration." Coolers: 1.Lemon Basil Cooler Ingredients: Fresh lemon juice, basil leaves, a splash of honey, and chilled water. He explains, "Refreshing and hydrating, this drink keeps you cool in the heat while providing a vitamin boost." 2. Coconut Mint Refresher Ingredients: Fresh coconut water, mint leaves, and a hint of lime. "Naturally hydrating and packed with electrolytes, this drink ensures voters remain energised and refreshed," he concludes. Also Read: Maharashtra elections 2024: These Mumbaikars drove back 680 km to vote today, will you go 2 km?
20 November,2024 09:35 AM IST | Mumbai | Nascimento PintoAfter a five-year hiatus, Sula Vineyards is set to host the 14th edition of SulaFest on February 1 and 2 in 2025. Visitors will get the opportunity to experience all things wine at the vineyard music festival in Nashik. The festival promises a memorable blend of live music, premium wine, and cultural experiences against the picturesque landscape of Sula’s lush Nashik vineyards—a much-anticipated return for fans and festival-goers alike. Rajeev Samant, CEO of Sula Vineyards, sharing his excitement said, “We’re absolutely delighted to bring SulaFest back after five years. The festival has always tried to embody the wine producer's love for wine, music, and community. This break has only amplified our enthusiasm to create an experience that not only honours the SulaFest legacy but elevates it to new heights. We can’t wait to welcome everyone back to Nashik for an unforgettable celebration.” SulaFest has, over the years, managed to captivate audiences with outstanding performances by legendary artists like Lucky Ali, Divine, Amit Trivedi, Papon along with international talents such as Dub Inc. and Gaudi. Known for its vibrant atmosphere, the festival creates an immersive experience, where music, dance, and wine come together in the heart of the vineyards. After its last edition in 2020, SulaFest’s revival has been fuelled by popular demand, with people eagerly awaiting the return of this iconic festival. This year’s SulaFest will feature a carefully curated lineup, showcasing some of India’s celebrated musicians, headliners, and emerging talents for a diverse musical experience. Beyond the music, attendees can look forward to interactive wine tastings with top sommeliers, immersive culinary experiences, and a lively artisanal marketplace. Visitors will have the opportunity to savour Sula’s wines, enhancing their food and wine journey at the festival. In response to the growing excitement, SulaFest will now be held as a biennial event, allowing for an even more curated and exceptional experience each time. Tickets for SulaFest 2025 will be available soon through a ticketing platform along with more details on the artist lineup and festival highlights to be revealed soon.
19 November,2024 01:33 PM IST | Nashik | mid-day online correspondentNovember is celebrated as World Vegan Month around the globe to promote benefits of a plant-based lifestyle, raise awareness about environmental sustainability and animal rights. Numerous international surveys and research have found that people are increasingly looking to cut down meat consumption, which has led chefs to experiment with vegan substitutes to cater to the growing demand. To challenge the notion of a boring vegan meal, we asked chefs from all across India to share some of their favourite vegan recipes that are nourishing and flavourful. From creamy curries to decadent desserts, celebrate the diverse world of plant-based food this World Vegan Month. Makhana bhel While there has been a recent global surge in plant-based diets, Indian cuisine has always been vegan friendly. The makhana bhel, which is a popular street food, can become your preferred guilt-free snack. “Indian cuisine, with its diverse regional flavours and centuries-old culinary traditions, has always offered a wealth of naturally vegan and easily substitutable dishes,” says Chef Avinash Kumar, director of culinary at Novotel Mumbai Juhu Beach. Ingredients Makhana (fox tail) 80 gmOnion (chopped) 10 gmTomato (chopped) 10 gmPomegranate pearls 15 gmCoriander (chopped) 5 gmChilli (chopped) 5 gmSaunth chutney 5 mlMint chutney 5 mlRoasted jeera powder 2 gmChat masala 2 gmLemon juice 5 mlSalt 2 gmOlive oil 5 mlTurmeric powder 2 gm Method Take Makhana in a bowl and rub it with turmeric, salt and olive oil. Place it in the oven to roast at 120 degrees Celsius for 8 minutes. Let it cool for 5 – 10 minutes so it can be crunchy Take roasted makhana in a bowl and add chopped onion, tomato, chilli, coriander Add pomegranate followed by all the spices (jeera powder, chat masala, salt, lemon juice. After mixing everything add the chutney in last so the makhana doesn’t get soft. Toss it well with soft hand and serve it in a pasta plate. Sprinkle some pomegranate pearls and coriander leaves on top for garnishing. Vegan Banh Mi sandwich Vietnamese cuisine, and its vegan variants have gained popularity among vegans around the globe. The crunchy yet refreshing Banh Mi can give your grilled cheese sandwich a run for its money. "This vegan Banh Mi is all about balancing flavours and textures—from the tender chaap to the zesty pickled vegetables and fresh herbs,” says Subhash Shirke, corporate chef at The Pantry.IngredientsDutch crunch bread 1 pcRoquette lettuce 40 gmOlive oil pomace 30 mlSoya chaap 90 gmSalt 5 gmBlack pepper (crushed) 2 gmHoisin sauce 30 gmSambal sauce 40 gmTomato dressing 30 gmFresh coriander 20 gmRaw mango (julienned) 60 gmCarrot (julienned) 60 gmCucumber (julienned) 60 gmRed paprika slice 30 gmMethod1. Season the vegan soya chaap with salt and freshly crushed black pepper, then cook it on a skillet until lightly browned. Set aside.2. Slice the Dutch bread and spread a light layer of garlic butter on each side. Toast until crisp and golden.3. Layer the toasted bread with rocket lettuce, followed by the seasoned chaap. Drizzle hoisin sauce and spicy sambal sauce over the chaap.4. Top with fresh coriander, raw mango slices, carrot, and cucumber for an added flavour boost.5. Spread vegan mayo on the top bread slice and add pickled red pepper chili for extra zing. Close the sandwich, cut, and serve fresh. Vegan Phat Thai Noodles No list of comforting meals can be complete without some steaming noodles. Pad Thai, or Phat Thai noodles are the national dish of Thailand, but loved my millions around the globe. “The Phat Thai is typically made with shrimp, and scrambled egg, but we have curated a recipe which is vegan. We have ensured that the dish has the right balance of flavours, and is as sumptuous as ever,” shares Siddharth, chef at Tereza Beach House, Goa. Ingredients Rice stick noodles 5 MM (soaked) 100 gmOil 15 mlTofu (batons and fried) 100 gmOnion (finely sliced) 1 noFresh red chilies (finely chopped) ½ tspGarlic cloves (minced) 4 noBean sprouts 50 gmThinly sliced cabbage 50 gmThinly sliced carrot 50 gmWater 50 ml For sauceLight soy sauce 4 tbspBrown sugar 3 tbspTamarind pulp 3 tbspWater ½ cup For garnishLemon wedge 1 noChili flakes 1 gmSpring onions batons 5 gmRoasted peanuts 10 gmFresh coriander sprig 2 gmSugar 1 tbsp Method Make phat Thai sauce by mixing in all ingredients under sauce and simmer for 2-3 minutes. Let it cool in room temperature. Take a pan and add minced garlic, sliced onion and chopped fresh chilies. Sauté, add water and simmer. Add phat Thai sauce and thoroughly mix. Add soaked noodles and mix it properly and cook it well in the sauce. Add veggies, bean sprouts, tofu and toss it nicely. Garnish with lemon wedge, chili flakes, spring onion baton, roasted peanuts, bean sprout, fresh coriander sprig and sugar. Beetroot flavoured quinoa risotto This vegan twist on the Italian classic is a delightful fusion of flavours and textures. Using quinoa, beetroot, and flax seeds makes it as nutritious as it is indulgent. “The earthy beetroot, with its vibrant colour and flavour, brings a delightful twist to this wholesome quinoa risotto,” shares Pratyush Swain, chef at Lotus Eco Resort Konark, Odisha. Ingredients Beetroot 250 gmQuinoa 200 gmVegetable stock 3 lExtra virgin olive oil 100 lGarlic 50 gmShallots 100 gmLemon juice 10 mlFresh thyme leaves 20 gmMicrogreens 1 gmFlax seeds 2 gm Method Place the beetroot in the oven and roast until the skin is charred and the flesh becomes smooth and tender. In a blender, combine the roasted beetroot with garlic, lemon juice, a portion of the olive oil, and some vegetable stock. Blend until smooth and velvety. In a stock pot, heat a small amount of olive oil. Add the chopped shallots and cook until translucent. Add the fresh thyme leaves and stir for a few moments to release their flavour. Add the rinsed and drained quinoa to the pot, stirring to coat it in the oil and herbs. Gradually add vegetable stock, stirring constantly until the quinoa absorbs all the liquid and becomes tender. Once the quinoa is cooked, fold in the beetroot puree, stirring until the mixture becomes creamy and glossy. Add salt and pepper to taste. To serve, design the plate with a saffron coulis, sprinkle toasted flax seeds on top, and garnish with microgreens for added freshness and texture. Vegan Thai Curry If you are a fan of creamy yet spicy curries, this one might leave you craving for more. Ramesh Subrao Adkurkar, executive chef at Fort JadhavGadh, Pune, tells us, "This curry brings together the bold flavors of Thai cuisine with a plant-based twist. It’s a comforting and nutritious meal, perfect for those looking to enjoy rich, authentic taste without compromising on health or flavour." Ingredients For the curry paste (or use store-bought vegan Thai curry paste):Red chili peppers (for a milder curry, remove seeds) 1-2 noLemongrass stalk (white part only), chopped 1 noGalangal or ginger, chopped 1-inch pieceGarlic cloves 3-4 noShallots, chopped 2-3 noGround coriander 1 tspGround cumin 1 tspZest of 1 limeSoy sauce 1-2 tbspSalt to taste For the curry:Vegan meat (soya chunks or chaap) 1 cupCoconut oil or vegetable oil 1 tbspCoconut milk 1 cupVegetable broth or water 1 cupMixed vegetables (like bell peppers, zucchini, carrots, and bamboo shoots) 1-2 cupsThai basil leaves (optional, for authentic flavour) 1/2 cupSoy sauce or tamari 1 tbspLime juice 1 tbspSalt to tastePepper to taste For garnish:Fresh Thai basil or cilantroSliced red chili (optional)Lime wedges Method Make the curry paste by blending all the curry paste ingredients in a food processor or blender until smooth, adding a little water if needed. If using soya chaap saute in a little oil until golden brown, then set aside. For soy chunks, rehydrate them by boiling in water until soft, then drain and set aside. In a large pan or wok, heat coconut oil over medium heat. Add the curry paste and sauté for 1-2 minutes until fragrant. Pour in coconut milk and vegetable broth, stirring to combine with the paste. Add the mixed vegetables and bring the mixture to a simmer. Cook until vegetables are tender but still crisp, about 5-7 minutes. Add the cooked vegan meat substitute, soy sauce, lime juice, and Thai basil leaves (if using). Simmer for another 2-3 minutes to allow flavors to meld. Taste the curry and adjust seasonings with salt, pepper, or more lime juice if needed. Serve hot, garnished with fresh basil or cilantro, sliced red chili, and lime wedges. Enjoy with steamed jasmine rice or noodles! Hummus and falafel platter A middle Eastern staple that may as well be the go-to meal for vegans and vegetarians alike, falafel and hummus remain favourites. "The beauty of this dish lies in its simplicity and its commitment to both flavour and wellness. Each ingredient has a purpose, whether it's nourishing the body or bringing out that authentic Middle Eastern taste,” explains Lalit Verma, senior Chef De Partie at Elina Vara. IngredientsFor falafel:Dried chickpeas (soaked overnight) 230 gmGreen onions, chopped 5-6 noGarlic cloves, minced 4 noMixed fresh herbs (cilantro, parsley, and mint) 60 gmSea salt 10 gmGround cumin 15 gmGround coriander 15 gmGround cardamom 10 gmCayenne pepper (optional) 2 gmBlack pepper 1 gmVegetable oil for frying For hummus:Fresh lemon juice 60 mlTahini paste 60 gmGarlic, minced 15 gmExtra-virgin olive oil 30 mlGround cumin 5 gmSalt to tasteCold water 45 mlPaprika, sumac, or Za’atar for garnish For Pita bread:Flour 1 kgWater 580 mlBread improver 1 gmGluten (optional for fluffiness) 2 gmYeast 25 gmSalt 25 gmSugar 20 gm Method Making the falafel Begin by blending the soaked chickpeas, green onions, garlic, fresh herbs, salt, cumin, coriander, cardamom, and black pepper in a food processor. Shape the mixture into small patties and fry them in vegetable oil until golden brown. Crafting the hummus In a blender, combine lemon juice, tahini, garlic, cumin, and salt, adding cold water until smooth. Drizzle in olive oil to achieve a creamy consistency. Preparing the Pita bread Knead together flour, water, bread improver, gluten, yeast, salt, and sugar, allowing the dough to rise until it doubles in size. Roll the dough into small circles and bake or skillet-cook for a few minutes until puffed. The warm pita is the perfect vessel to scoop up the creamy hummus and crunchy falafel. Decadent chocolate vegan cake If you are wondering whether you’d have to give up chocolate to be vegan, here is a rich cake that will curb your doubts. "Our signature vegan cake recipe is our way of spreading love and compassion through food. We want everyone to enjoy every decadent bite, knowing they’re supporting sustainable and cruelty-free cuisine,” says Sunil Singh, chef at The Bluebop Café. Ingredients For the cake:Almond milk 1 1/2 cupsCanola oil ½ cupUnsweetened cocoa powder ½ cupGranulated sugar 1 cupBaking powder 2 tspSalt 1 tspVanilla extract 2 tspAll-purpose flour 1 1/2 cupsChopped walnuts (optional) 1 cupFor the chocolate frosting:Unsalted vegan butter (softened) 1/2 cupPowdered sugar 1 1/2 cupsUnsweetened cocoa powder 1/2 cupNon-dairy milk 2 tbspMethod1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.2. In a large mixing bowl, whisk together non-dairy milk, oil, cocoa powder, sugar, baking powder, salt, and vanilla extract.3. Gradually add flour; mix until combined. Fold in walnuts, if using.4. Divide batter evenly between prepared pans; smooth tops.5. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.6. For frosting, combine softened vegan butter, powdered sugar, cocoa powder, and non-dairy milk in a mixing bowl; beat until smooth.7. Assemble cake by spreading frosting between layers and on top. Also Read: World Vegan Day 2024: Easy recipes to celebrate with Vegan Saag and other dishes
18 November,2024 05:13 PM IST | Mumbai | Maitrai AgarwalThe domestic spice exports market is likely to reach $10 billion by 2030, entering newer geographies, according to Ramkumar Menon, chairman of the World Spice Organisation (WSO). At the ‘National Spice Conference (NSC) 2024’ event in Ahmedabad, Menon said the spice export growth in the first half this fiscal has seen 8.8 per cent growth (year-on-year). India’s spice exports for the first half of FY24 reached Rs 17,488 crore ($2.09 billion), according to Menon. The spice exports are set to surpass $4.7 billion for FY 24-25. To meet the ambitious $10 billion target, India needs to produce nearly 15 million tonnes of spices, he mentioned. The export of spices and spice products reached an all-time high in FY 2023-24 and attained $4.46 billion. During 2023-24 the export of spices and spice products from the country has been 15,39,692 tonnes valued Rs 36,958.80 crore ($4464.17 million), according to data by the Spices Board, under the Union Ministry of Commerce and Industry. The growth was seen owing to a rebound in volumes and higher prices for certain varieties such as pepper, cardamom and turmeric. The red chilli exports hit a record $1.5 billion in FY24, a 15 per cent increase from the previous year's $1.3 billion which is driven by robust demand from China and Bangladesh. Red chilli exports, worth $1.5 billion, comprised about 34 per cent of India's total spices exports. China was the top importer of Indian red chillies in FY24, purchasing over 1.79 lakh tonnes valued at Rs 4,123 crore, according to Kedia Advisory. The Spices Board is set with a transformative scheme aimed at significantly enhancing the export of spices and value-added spice products as well as improving the productivity of cardamoms and upgrading the post-harvest quality of spices across India for export. Various programmes rolled out under the scheme 'Sustainability in Spice Sector through Progressive, Innovative and Collaborative Interventions for Export Development (SPICED)' will be implemented during the remaining period of the 15th Finance Commission cycle, till FY 2025-26, with a total approved outlay of Rs 422.30 crore. This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
16 November,2024 11:48 AM IST | Mumbai | IANS
The grape variety of Merlot is primarily known to have become popular from Bordeaux in France. Over time, the wine made from the grape variety has travelled around the world including India. Interestingly, every year people around the world celebrate International Merlot Day on November 7. However, with so many wine varieties today, what makes Merlot unique? With each passing day, Indian chefs have said on many occasions that with more Indians travelling around the world their palates have evolved to experiment with a wide variety of flavours with their food and drink. Wine is certainly one of them and that is evident from the fact that in September this year, Sula Vineyards unveiled their Sula Merlot to celebrate their 25th anniversary. On the other hand, Grover Zampa Vineyards has its Merlot variety but admits the origins weren't without challenges. "It is very difficult to grow Merlot in India. We did several trials and we are lucky that we got our varietal which is giving fabulous quality of Merlot as it is grown in our own vineyards." Their Merlot wine is fruity, medium body with a smooth finish. Uniqueness of Merlot So, what makes Merlot wine unique to the Indian palate? Vikram Singh Kaplish, F&B manager at ITC Grand Central Mumbai in Parel, explains, "Merlot is approachable and adaptable due to its fruity overtones, such as plum and black cherry, and its smooth tannins. It also pairs nicely with the complex, multi-layered tastes of Indian food." On the other hand, Nitin Tirkha, the bar manager at AXO Bar & Lounge, believes the fact that it is milder than other wines also makes it appealing to the Indian palate, apart from offering a smoother flavour profile. As India's wine culture grows, Tirkha says over the last five years, the awareness and appreciation for Merlot grapes have grown significantly in India owing to the increasing number of seminars and specialised wine classes that educate people about the versatile wine. Apart from the awareness, Kaplish says the appeal of Merlot has increased dramatically because of its flavour. "Due to its easy-drinking qualities, it has gained popularity among both novice and experienced wine drinkers, and more establishments are now featuring it on their menus," he adds. Wine and food-pairings While wine and cheese have been a common food pairing made popular over the years, there has been a shift in the approach, especially in India, as more people enjoy it with Indian food too. If purists believe that's not quite something they identify with, many experts and sommeliers ask why not. Kaplish highlights, "Merlot goes nicely with roasted meats like lamb, roasted root vegetables, and mushroom dishes. Its fruitiness enhances rather than overpowers these flavours." Such is his love to explore the flavours of Merlot that he personally loves to pair it with paneer tikka or lamb roast, and with a piece of dark chocolate cake, for dessert. On the other hand, Tirkha does love pairing his Merlot with Brie cheese, but there's more he likes to try out. He explains, "I like to also pair it with cashews or pistachios, berries, meatloaf, hummus dip, garlic mushroom, pork chops, and various fruits. These options bring out Merlot’s depth and create a delightful tasting experience." Festive season with wine Even as International Merlot Day is celebrated in November, the timing couldn't be better because of the festive season that starts in December. More often than not, wine becomes a popular choice and if Merlot is on your menu, then the Mumbai food and beverage expert says, "Merlot complements celebratory delicacies like chocolate truffles or plum tarts because of its silky texture and dark fruit overtones, which add sweetness without being overpowering." Even chef Amit Sharma at Poetry by Love & Cheesecake in Bandra believes Merlot pairs perfectly with desserts but even there he has a favourite. He explains, "The soft, fruity notes of a good Merlot balance out the creamy sweetness of cheesecakes so beautifully. Especially around the festive season, there’s just something warm and inviting about a dessert-and-wine pairing." Personally, his favourite combination is a glass of Merlot with salted caramel cheesecake, which is incidentally available at the cafe too. On the other hand, Kaplish says the festive season demands more and can be even enjoyed before you reach sweet treats. He shares, "Merlot pairs wonderfully with shredded chicken or white meat steaks. These meats complement the wine's flavours, allowing one to savour its richness with a variety of delicious appetisers." It is no different for Stefan Gadit, executive chef at Torii in Bandra. He likes to enjoy Merlot wine with chicken yakitori or mushroom hot pot rice, which he believes are perfect for any occasion. However, he believes the festive season opens up a universe to pair the wine with desserts of different kinds. "Merlot wine's fruitiness pairs beautifully with dark chocolate and berry desserts, adding balance and depth." However, he says beyond the grilled meats you can also experiment with delicious mushroom risotto and caramelised vegetables. Even though it is Christmas and New Year, Indian festivities are incomplete without butter chicken and Nawabi biryani, which he believes are definitely a must-try with Merlot wine. "Meat, pasta, legumes, charcuterie and cheeses are some of the delicious combinations you can create with this grape variety," he concludes.
07 November,2024 12:33 PM IST | Mumbai | Nascimento Pinto
Mumbaikars love their sandwiches. More precisely, they enjoy the classic Bombay Sandwich, Chilli Toast and even the humble Chutney Sandwich. One can’t compete with any of these variations, but there is a lot more that one can do if you love sandwiches, according to Indian chefs. They are in the thick of it not only in the city but also neighbouring states. The timing couldn’t be any perfect because the city is experiencing a burst in cafes and restaurants serving'sandos’, Japanese versions of sandwiches, or even ‘croiwiches'—a version where the croissant is slit to act as the slices between which delicious fillings are served and stuffed to make gourmet sandwiches. Every year, November 3 is observed as Sandwich Day to celebrate the humble dish that has evolved in so many different ways over the decades not only around the world but also in India. It is not only easy to make but also a no-fuss meal option, especially if you do not have enough time to indulge in an elaborate meal at home or at your workplace. Interestingly, Mumbaikars have a very close relationship with sandwiches and many like me are constantly looking for different kinds of fillings. As the city sees many cafes sprout in different parts with different versions, mid-day.com asked Indian chefs to share recipes for their favourite versions of the sandwich. They not only share one for a cross-melt sandwich but also for Japanese-inspired versions apart from the PB&J. All of which are absolutely delicious and will immediately make you don the chef’s hat and make your own version soon. The CrossbergIf you love to innovate with your sandwiches, then chef Sahil Mehta, who is the consulting chef for the newly-opened Silk Road Coffee Company in Versova, says you can make The Crossberg Cross Melt Sandwich. He explains, "The Crossberg is all about unexpected decadence as flaky croissant layers meet bold, rich flavours in a way that is entirely unique. It’s a must-try for anyone looking to experience something beyond the ordinary." With a combination of croissant, chicken patty, cheese, truffle oil and a delicious jus, he promises you will love it.Ingredients: Croissant 100 gmChicken patty 125 gmSlice cheese 1 slice Onion, finely sliced 10 gm Balsamic vinegar 2 gmSugar 2 gm Jus 30 gm Rocket 6 gm French fries, 11 mm double-coated 50 gm White truffle oil 5 mlMethod:1. Prepare the caramelised onions: In a pan, cook the onions on medium heat until they soften and caramelise. Add balsamic vinegar and sugar, cooking until glossy. 2. Prepare the jus: Warm it up and set aside.3. Cook the chicken patty: Grill or pan-fry the chicken patty on medium heat until golden and cooked through. Set aside.4. Assemble the Crossburg: Cut the croissant in half horizontally.5. Layer: Place the bottom half on a plate. Add caramelised onion, the chicken patty, cheese slice, rocket leaves, and drizzle with jus. 6. Drizzle truffle oil on top. 7. Add the top croissant half and press gently.Katsu Chicken SandoAt Mokai in Bandra, chef Vineet Nayak says you can move away from the classic Mumbai sandwich to explore a Japanese version called Katsu Chicken Sando. He explains, "We take inspiration from the authentic katsu chicken rice and add a little touch of our own to create this perfect crispy Sando. We pair it with house-baked milk bread to bring out the best flavour. For me, a perfect sandwich is like a cosy, satisfying meal. It's all about the crispy fried chicken cutlet, the creamy Asian slaw, and the sweet caramelised savoury jam coming together in delicious harmony."Ingredients: For the Katsu (cutlet):Boneless chicken cutlet 2 thighsSalt and pepper to tasteAll-purpose flour 1/4 cupEgg, beaten 1 noPanko breadcrumbs 1/2 cupOil for fryingFor the Sandwich:Soft milk bread 2 slicesKewpie mayonnaise 2 - 3 tbspPurple cabbage, finely shredded 20 gmCaramelised onion jam 10 gmMethod:Step 1: Prepare the cutlet1. Tenderise the meat: Lightly pound the chicken cutlets with a meat mallet to ensure even thickness.2. Season: Sprinkle both sides with salt and pepper.3. Bread: Dredge each cutlet in flour, dip in the beaten egg, and coat thoroughly with panko breadcrumbs.Step 2: Fry the cutlet1. Fry: Carefully place the cutlets in the oil and fry for 3-4 minutes on each side or until golden brown and cooked through.2. Drain: Remove and drain on a paper towel-lined plate.Step 3: Assemble the sandwich1. Mix the Kewpie, Cabbage to make the slaw and spread it on one side of the bread and the other with Caramelised savoury jam2. Add the cutlet: Place a fried cutlet on one slice of bread.3. Place the other slice of bread on top, and gently press to secure.4. Slice: Trim off the crusts (optional for an authentic look) and cut the sandwich in half.Chicken Katsu Japanese Sandwich It is not only Nayak but also chef Tushar Malkani at The Yellow House, Goa IHCL SeleQtions in Anjuna, who wants you to make a delicious variation of the Chicken Katsu Japanese Sandwich. He explains, “There are variations that include adding shredded cabbage for crunch or experimenting with different meats and sauces, but the essence remains the same. The katsu sando embodies the Japanese culinary principle of highlighting simplicity and elegance, making it a classic that’s as satisfying to eat as it is to make.” Unlike Nayak, Malkani uses crustless white bread and pairs it with crispy, panko-breaded chicken with fluffy and a tangy, often slightly sweet tonkatsu sauce, creating a uniquely rich and hearty flavour profile. It may be simple but gourmet because it has minimal ingredients while focusing on quality over complexity.Ingredients: Bread of your choice 2 slicesOlive oil 2 tbsp or 30 ml Panko breadcrumbs 1 cup Egg, beaten 1 no Chicken fillet or thigh 1 noFlour (Seasoned generously with salt and pepper) 1/4 cupVegetables of choiceTeriyaki sauceMethod:1. Firstly, pan fry the panko breadcrumbs in heated pan with oil at medium-low heat until of desired brownness/crisp (I took approximately 8 – 10 minutes).2. Dip each chicken piece in egg, followed by flour and then panko breadcrumbs.3. Then, oven fry the chicken in a pre-heated oven at 200 degrees Celsius for 18 – 22 minutes. The panko will not darken that much more here.4. Assemble the sandwich with sauces and vegetables of choice.Pecan Miso Butter and Jelly Sandwich While Nayak and Malkani explore traditional Japanese variations, chef Vinamr Manocha in the continental kitchen at Vivanta Goa in Panjim takes inspiration from the cuisine and wants you to make a Pecan Miso Butter and Jelly Sandwich, which is undoubtedly a version of the classic Peanut Butter and Jelly (PB&J) Sandwich. He explains, “The sandwich is a perfect balance of savoury, sweet, and umami flavours. While miso adds a subtle, savoury depth to the richness of the pecans, making it a unique twist on a traditional nut butter and jelly sandwich. Miso, a fermented ingredient, brings complexity and a slight saltiness that balances the sweetness of the jam, enhancing the overall taste. It’s a fresh way to enjoy a classic, blending Japanese umami with the comforting feel of a PB&J.”Ingredients: Roasted pecans 1/2 cupWhite miso paste 1 tbsp Honey (to taste) 1–2 tbspGood-quality bread (such as sourdough or brioche) 2 slicesYour favourite jelly or jam like strawberry, fig, or raspberrySalt to tasteMethod: 1. In a food processor, blend roasted pecans until smooth and creamy, about 2-3 minutes.2. Add miso paste, honey, and a pinch of salt. Blend well till no lumps remain.3. Spread a generous layer of pecan miso butter on one slice of bread. Add a layer of jelly or jam on this of your choice. Avoid marmalade.5. Close the sandwich with the second slice of bread and enjoy.
03 November,2024 08:27 AM IST | Mumbai | Nascimento Pinto
Kaju katli is an emotion that is undoubtedly mostly seen during Diwali. With the festival of lights around the corner, many Mumbaikars and Indians around the world will enjoy a variety of sweets. However, the kaju katli is always an eternal favourite. In fact, the delicious Indian sweet has been at the receiving end of good and bad jokes but that hasn’t led to its shine diminishing just like the silver vark on it. Growing up in Mumbai, Tanishka Deshmukh* has always been fond of kaju katli. She wouldn’t have it any other way. The Mumbaikar explains, “Since I was a kid, that diamond shape of kaju katli and the silver vark put on top of it has enamoured me. Moreover, I like its nutty taste. It has just been my favourite always. Kaju katli seems like a common mithai, but it is more of how it is made that makes me like them more.”Popularity of Kaju KatliIt is no different for Almas Mirza, another Mumbaikar, who has always found kaju katli to be the centre of her Diwali celebrations. “I am personally not very fond of extremely sweet tastes, so Kaju Katli does the trick for me. A Kaju Katli prepared correctly is mildly sweet, and the soft, melt-in-the-mouth texture and the richness of cashew make it a favourite.” Over the years, the festival of Diwali has always been about the delicacies for her because every platter served is like a little surprise box. “There will be staples like chakli, karanji, shakarpara, chiwda and the like, but the anticipation of which sweet will be served makes it a fun experience. There is mostly the humble besan laddoo, and the son papdi -- both of them are extremely sweet but on the rare occasions when there is kaju katli, it disappears in the blink of an eye.” Feeding this very love for the sweet, she has come across modern halwais (sweet makers) who have come up with variations of kaju katli infusing flavours like anjeer, strawberry, chocolate and kesar. Even though she finds them all to be very nice, nothing beats the classic old kaju katli for her.Like Mirza observes, many Indian chefs have also seen the love for kaju katli grow over the years. Chef Subhankar Chitrakar, who works at the Taj Holiday Village Resort & Spa in Goa explains, “Kaju Katli enjoys immense popularity, especially during Diwali, due to its rich, nutty taste and smooth, melt-in-the-mouth texture. It is considered a premium dessert, often associated with gifting because of the luxurious ingredients. Cashews, traditionally seen as a symbol of indulgence, make Kaju Katli a prized sweet to share with family, friends, and colleagues during the festival. Its long shelf life and elegant packaging also make it a popular choice in festive gift boxes.” Over the years, Chitrakar has taken the liberty to experiment and make a delicious Mango Kaju Katli, which is served at the bakery of the five-star property in Goa.What is it made of? The Goan chef says kaju katli is primarily made from cashew nuts, sugar, water, and ghee. However, some variations include a hint of cardamom or rose water, and it’s often topped with edible silver foil (vark) to enhance its festive appeal. “The preparation involves soaking and grinding cashews into a smooth paste, which is then cooked with sugar syrup until it forms a thick dough. After cooling, the dough is rolled out thin and cut into signature diamond shapes,” he adds. Chef Bhavesh Phadte, who works at the bakery in Vivanta Goa in Panaji, adds that the rich, buttery, and slightly nutty flavour makes it highly addictive. Kaju katli becoming a subject of memesIt is these very qualities, believes Phadte, that make the sweet a subject of memes in modern-day pop culture highlighting its perceived flaws in a light-hearted manner. He explains, “Some people dislike it due to its high sugar content. The excessive sweetness can be overwhelming for some, leading to health concerns. The combination of cashews and ghee makes it a heavy and indulgent treat, which can be off-putting for those seeking lighter options. Kaju katli is often more expensive than other sweets due to the high cost of cashews, making it a luxury item for many.”Chitrakar agrees with Phadte saying that one of the main reasons is because of its high price. “It often leads to humorous exaggerations about how receiving Kaju Katli instead of cheaper sweets feels like a status upgrade. Another factor could be palate fatigue because people tend to receive it in large quantities during Diwali, resulting in some individuals growing tired of it. Kaju Katli's subtle, simple flavour may not appeal to everyone. Compared to other vibrant Indian sweets like gulab jamun or jalebi, it can seem plain, leading to memes about it being "overrated." However, despite the criticism, Phadte says kaju katli remains a beloved Diwali tradition, symbolising joy, prosperity, and indulgence. Mango Kaju KatliChef Chitrakar has experimented with many variations but believes the Mango Kaju Katli is his favourite and recommends making it at home. Ingredients:Cashew nuts, powdered 2 cupsSugar 1 cupWater 1/2 cupGhee 1 tbspCardamom powder 1/4 tspRipe mango puree 1/2 cup Method:1. Grind the cashew nuts in a blender or food processor until finely powdered. 2. In a heavy-bottomed pan, combine the sugar and water. Heat over medium heat, stirring occasionally until the sugar dissolves.3. Once the sugar syrup reaches a one-string consistency (when a small amount of syrup is dropped between your thumb and forefinger and forms a thin thread), add the mango puree; add the powdered cashew nuts. Stir continuously to prevent lumps.4. Continue cooking on low heat, stirring constantly, until the mixture becomes thick and starts to leave the sides of the pan. 5. Remove the pan from the heat and add the ghee, and cardamom powder. Mix well.6. Pour the mixture into a greased tray or baking dish. Allow it to cool completely before cutting into desired shapes. Tips: For a more intense flavour, roast the cashew nuts before grinding. To ensure a smooth texture, sift the powdered cashew nuts before using. If the mixture becomes too thick, add a few drops of water and continue stirring. You can store Kaju Katli in an airtight container for up to a week. Kaju katli Blueberry CheesecakeOn the other hand, chef Phadte wants you to elevate kaju katli to make a dish inspired by it called Kaju Katli Blueberry Cheesecake. Ingredients:Kaju katli 1/2 kgWhipped cream and cream cheese as desiredSugar, powdered 100 gmBlueberries, canned 200 gm Method:1. Create a base of kaju katli.2. Whip together the cream cheese and while whipping the cream, add powdered sugar to the mixture ensuring that it remains thick so that the blueberries do not sink in.3. Add a layer of this over the kaju katli base. Once an even base and layer of cream are formed, place a layer of blueberries on top. Repeat two layers.4. Let it set in the freezer for 2 to 3 hours till it sets completely.5. Serve chilled. Also Read: Replace sugar with honey, churma for sattu, and other sweet hacks
01 November,2024 02:40 PM IST | Mumbai | Nascimento PintoThe Telangana government on Wednesday banned mayonnaise, prepared from raw eggs, in the state after several instances of food poisoning linked to consumption of the dip. The Commissioner of Food Safety issued a notification, prohibiting the production, storage, and sale of mayonnaise prepared from raw eggs in the state for a period of one year with immediate effect from October 30. The official stated that as per the observations during enforcement activities and complaints received from the public, mayonnaise made from raw eggs is suspected to be a cause of food poisoning in multiple incidents in the past few months. Mayonnaise (or ‘mayo’) is a thick, creamy sauce made by emulsifying egg yolks with oil, often flavoured with vinegar or lemon juice. It is commonly used as a side dish or dressing in sandwiches, salads, appetisers, snacks, shawarma and various dishes. The Commissioner of Food Safety issued the notification in exercise of the power conferred under clause (a) of sub-section (2) of Section 30 of the Food Safety and Standards Act, 2006 and in the interest of public health to prohibit production, storage and sale of mayonnaise prepared from raw eggs. The action by the Commissioner of Food Safety came after a recommendation by the Greater Hyderabad Municipal Corporation (GHMC). Mayo will now be taken off the shelves of eateries and supermarkets across the state. The municipal body had been receiving a series of complaints related to Mayo used in a variety of dishes in hotels across the twin cities of Hyderabad and Secunderabad. Inspections by officials also revealed some leading hotels, pubs, bars, and restaurants using substandard mayonnaise. At least 10 cases of food poisoning due to the use of egg-based mayonnaise were reported in recent months. A 33-year-old woman died and 20 others were taken ill due to food poisoning after eating momos served by a street vendor in Hyderabad last week. Mayonnaise served with momos was also suspected to be contaminated. Also Read: All Indian salt and sugar brands have microplastics like fibre, pellets: Study This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
31 October,2024 12:30 PM IST | Telangana | IANS
Vegan food eaters may often be at the receiving end of meat lovers and other communities for many different reasons due to their food choices. However, one can’t deny their existence because awareness around vegan lifestyles has grown by leaps and bounds over the years. It has even prompted restaurants and bars to consider adopting vegan menus or dishes that can be tweaked to suit the needs of a vegan. But can classic Indian dishes and others known to be favourites of vegetarians or meat lovers be given a twist? Indian chefs certainly think so. Every year, World Vegan Day is observed on November 1 after it was first instituted by Louise Wallis in England almost 30 years ago in 1994, according to vegan-day.org. At the time, the vegan animal rights activist, who was the president of the Vegan Society, was looking to celebrate the 50th anniversary of the society and to raise awareness about the lifestyle, which had found its way into the dictionary, the website further says. The influence of this decision has been seen around the globe over the decades and has certainly reached India in time to convince more people to not only adopt the lifestyle but also help cater to those following it in an attempt to be inclusive of every palate.Keeping this in mind, mid-day.com asked Indian chefs to make variations of classic dishes that were not only Indian but also a part of world cuisine that are vegan and can be enjoyed in different ways. They not only share a recipe for vegan saag but also for a delicious burrito bowl but also vegan pad Thai and even steak to make it like you have never before.Vegan Breakfast Burrito BowlChef Amit Sharma at Poetry by Love and Cheesecake in Bandra says you can even make a vegan version of a burrito bowl that they serve at the restaurant. He explains, "The Vegan Breakfast Burrito Bowl is a fantastic way to start the day. It’s hearty, colourful, and really packs a punch with the roasted sweet potatoes and tofu scramble. What I love most about this dish is how satisfying it feels while being completely plant-based. The black beans and quinoa add a nice bit of protein, and the avocado salsa gives it that fresh, zesty touch. The tahini dressing brings it all together with a smoky, tangy flavour that makes each bite feel indulgent. It’s a great way to enjoy a wholesome, filling breakfast on a busy day." Ingredients: For the base: Sweet potatoes (cubed and roasted) Black beans (cooked or canned, drained and rinsed) 1 cupQuinoa or brown rice (cooked) 1/2 cup For the tofu scramble: Tofu, firm, crumbled 200 gmRed bell pepper, diced 1/4 cupSpinach, chopped 1/4 cupTurmeric 1/4 tspCumin 1/4 tspNutritional yeast (optional) 1 tbspOlive oil 1 tbspSalt and pepper to taste For the avocado salsa:Ripe avocado (diced) 1 noCherry tomatoes (diced) 1/4 cupLime juice 1 tbspFresh cilantro (chopped) 1/4 cupSalt to taste For the dressing:Tahini 2 tbspLime juice 1 tbspWater (to thin the dressing) 1 tbsp Maple syrup 1 tspSmoked paprika 1/2 tspSalt and pepper to taste Method:1. To prepare the Vegan Breakfast Burrito Bowl, start by roasting the cubed sweet potatoes in the oven with a little olive oil, salt, and pepper at 200 degrees Celsius for 20-25 minutes or until tender. While the sweet potatoes are roasting, heat olive oil in a pan and sauté the crumbled tofu with diced bell pepper, spinach, turmeric, cumin, and nutritional yeast for 5-7 minutes until everything is cooked through. 2. For the avocado salsa, mix the diced avocado, cherry tomatoes, lime juice, and cilantro, seasoning with salt to taste. 3. In a small bowl, whisk together tahini, lime juice, water, maple syrup, smoked paprika, salt, and pepper to make the dressing. 4. To assemble, layer quinoa or brown rice, black beans, roasted sweet potatoes, and the tofu scramble in your bowl. 5. Top with the avocado salsa and drizzle with the tahini dressing. Enjoy this delicious, protein-packed, and plant-based breakfast to kickstart your day. Vegan SaagAt Araiya Palampur in Himachal Pradesh, chef Arun Kumar, who is the executive chef, says it is the best time to make a vegan version of saag calling it Vegan Saag with multi-millet roti. He explains, "This warm and comforting dish is brimming with nutrients from a vibrant mix of mustard, spinach and fenugreek leaves, celebrating the power of plants in each bite. With almond butter adding a silky richness, we honour traditional flavours while embracing compassionate choices." It gets better because they not only use ragi for the roti but also bajra, jowar, and amaranth flours—all of which are gluten-free."Himachali Sarson ka Saag is a flavourful dish with mustard greens and other greens, usually served with Makki ki roti. You can use olive oil instead of ghee traditionally used in Himachali recipes to make it vegan," he adds. For making sarson saag: Ingredients:Mustard greens (sarson), chopped 300 gmSpinach (palak), chopped 100gm Fenugreek leaves (methi), chopped 50 gmAmaranth leaves (Bathua), chopped 50 gmGreen chilies, chopped 1-2 noMustard oil or olive oil 15 mlOnion, finely chopped 40 gmGinger, grated 10 gmGarlic cloves, minced 3-4 nosTomato, medium, chopped 1 noCumin seeds 1 tspTurmeric powder 1/2 tspRed chilli powder (optional) 1/2 tspSalt, to preference 3 gmMaize flour (makki ka atta), for thickening 15 gmAlmond butter 20 gmMethod:1. In a large pot, add the mustard greens, spinach, fenugreek leaves, and bathua (if using).2. Add a little water (around 1/2 cup) and cook the greens on medium heat until they soften.3. Allow the greens to cool, then blend them into a coarse paste.4. In a pan, heat the olive oil until it reaches a smoking point (to remove the raw smell).5. Add cumin seeds and let them crackle.6. Add chopped onions, ginger, garlic, and green chilies, and sauté until the onions turn golden brown.7. Add tomatoes and cook until they become soft and blend well with the spices.8. Add turmeric powder, red chilli powder, and salt. Cook for another minute.9. Stir in the maize flour or besan, which will help thicken the saag.10. Add the blended greens paste to the pan and mix well with the spices.11. Cook the saag on low heat for 10-15 minutes, stirring occasionally to avoid sticking.12. Add salt and spices to your preference. For the multi-millet roti: Ingredients:Finger millet flour (ragi) 50 gmPearl millet flour (bajra) 50 gmSorghum flour (jowar) 50 gmAmaranth flour (rajgira) or buckwheat flour (optional) 50 gmRice flour (for binding) 50 gmSalt, to preference 3 gmCarrom seeds (ajwain) 2 gm or cumin seeds (optional, for flavour) 1/2 tspWarm water, as neededFresh coriander (optional) 5 gm Method: 1. Mix the Flours: In a mixing bowl, combine the ragi, bajra, jowar, amaranth (if using), and rice flour. Add salt, carom seeds or cumin seeds, and coriander leaves, if desired.2. Knead the Dough: Gradually add warm water to the flour mixture, kneading slowly to form a soft and pliable dough. Since millet flours can be sticky, add water little by little and avoid overwetting. Knead until the dough is smooth and uniform.3. Divide and Shape: Divide the dough into small balls (about the size of a golf ball). Roll each ball between your palms to smooth it.4. Roll Out the Roti: Dust a clean surface with a little millet flour to prevent sticking. Place one dough ball on the surface and gently roll it out into a small circle using a rolling pin, keeping it thicker than regular wheat rotis. You can also flatten it by patting it with your hands if rolling is difficult.5. Cook the roti: Heat a tawa or flat pan on medium heat. Place the rolled-out roti on the pan and cook for 1-2 minutes until bubbles form on the surface. Flip it and cook the other side. Press gently with a cloth or spatula to cook evenly, flipping again if needed, until both sides are golden brown.6. Apply almond butter on top for added flavour and softness.Vegan Pad ThaiWhy only limit the vegan variations to familiar Indian or breakfast options when you can also add a unique touch to Asian food? Chef Mohammed Shahnawaz, who is a masterchef at ITC Grand Central in Mumbai's Parel, says you can easily make a Vegan Pad Thai. He explains, "Tofu provides a fantastic protein source and texture, while the tamarind and lime add a burst of authentic Pad Thai flavour. Without using any animal products, this vegan version retains all the umami and zest.”Ingredients:Rice noodles 227 gmTofu, cubed 1 cupBean sprouts 1 cupCarrots, shredded 1/2 cupScallions, chopped 1/4 cup Roasted peanuts, crushed 1/4 cupTamarind paste 2 tbspSoy sauce 2 tbspCoconut sugar 1 tbspLime juice 1 tbspChilli flakes 1/2 tspFresh cilantro and lime wedges for garnish Method: 1. Cook the rice noodles, drain them, and set aside.2. Mix the lime juice, coconut sugar, soy sauce, tamarind paste, and chilli flakes in a small bowl.3. In a pan with a little oil, fry the tofu until it's crispy, and then set it aside.4. Add the scallions and shredded carrots to the skillet and cook for two minutes. Add the bean sprouts, tofu, noodles, and sauce. Toss until everything is evenly coated.5. Add lime wedges, cilantro, and crushed peanuts as garnish. Also Read: Lotus Stem Kebab to Edamame Galouti: Indian chefs unveil veg variations of the classic dish for World Vegetarian Day Miso Dressed Tofu Steak with ArtichokeIf you want to experiment a little more, then chef Saurabh Sharan, who is the head chef at Guppy, says you can make a delicious Miso Dressed Tofu Steak with Artichoke because it will surprise you with its unique flavours. While a classic steak is one for meat lovers, this tofu steak will make you rethink how you enjoy your steak. Ingredients: Silken Tofu, cut into 2 steaks, drained and patted dry, 200 gm approx. Asparagus, peeled and cut into four equal-sized pieces 12 to 15 pcsArtichoke, preserved 80 gm Salted butter 2 tbsp Salt to taste Crushed pepper to taste Oil 2 tsp For the sauce: Sake 2 tbsp Mirin 2 tbsp Sugar 1 tbsp White miso 5 tbsp Tobanjan chili garlic paste 1 tbsp Spring onion, finely chopped 3 tbsp Black sesame seeds, roasted 2 tbsp Method: 1. In a pan, heat the sake and mirin to burn off the alcohol. Let it cool. Gradually mix in the miso, tobanjan, and sugar, whisking until the sugar is fully dissolved. 2. In a large pot, bring water to a boil. Add the asparagus and boil for 30 seconds. Remove and chill immediately in ice-cold water to stop the cooking. Drain and pat dry. 3. Cut the tofu into equal steak-sized portions. Heat a non-stick pan, add oil, and lightly sear the tofu steaks on both sides. 4. Line a baking tray with heatproof butter paper or foil, greasing it lightly with a bit of butter. Drain and season the artichoke. 5. Arrange the tofu steaks on the greased tray, topping each piece with the miso mixture and spreading evenly. Arrange the artichokes on the same tray, lightly glazing with butter. Cook in a preheated oven at 220˚C or in an OTG until the miso is gratinated on the tofu. 6. Toss the blanched asparagus in butter, season, and arrange neatly on a serving plate. Lightly glaze with the sauce. 7. Remove the gratinated tofu steaks from the oven, place them over the asparagus, and top with the warm artichokes. 8. Garnish with spring onion, spice powder, and black sesame seeds. Serve hot. Sushi Tostada Love sushi? Chef Dhruv Oberoi, who is the executive chef at Olive Qutub and The Grammar Room, says you can also make a Sushi Tostada. Combining the best of both worlds of Japanese and Mexican flavours, Oberoi says it is a delicious combination to explore as a vegan option. Ingredients:Oil, for frying 300 ml Nori sheet 1 unit Tempura flour 10 gm Water 20 ml Sticky rice 100 gm Spring onion, chopped 20 gm Ginger, chopped 5 gmRed chilli, chopped 5 gmOlive oil 30 gmAvocado, medium 1 noBird's eye chilli, chopped 3 gm Lemon 1 no Spring onion 3 gmExtra virgin olive oil 5 ml Soaked wakame 7 gm Gari 5 gmSesame oil 5 dropsHoney 3 gmSea salt to tasteToasted black sesame 1 gm For Nori sheets: 1. Heat sunflower oil in a deep saucepan till it reaches 150 degrees Celsius. 2. Make tempura batter by mixing the tempura flour and water; it should be a runny batter but not too watery. 3. Cut the Nori sheets into 4 units and dip them in the batter and fry in the hot oil. 4. After frying for a few minutes, take them out on a dish with a paper towel to soak up the excess oil. For scallion salsa: 1. Chop the spring onion, ginger and bird's eye chilli finely and mix them in a bowl of honey. 2. Heat the olive oil in a saucepan, and once warm enough, add it to the bowl and let cool. For the Avocado mix:1. Soak the wakame leaves in cold water. 2. Meanwhile, mash the avocado in a bowl and add the chopped bird's eye chilli, chopped spring onion, gari and soaked wakame leaves, toasted sesame seed, and sesame oil. Finish it with salt, lemon juice, and olive oil. Assembly:1. Put the nori sheet in a serving dish. 2. Mix the sticky rice with the scallion mix and add on top, making it compact so it covers all of the nori without falling out. 3. Add a spoonful of the avocado mix on top and finish off with sliced scallions.
31 October,2024 11:17 AM IST | Mumbai | Nascimento Pinto
If you are planning a Diwali party, and worried endlessly about the decor, menu, and entertainment. We’ve got you (partially)! While traditional Indian sweet dishes take centrestage, why not elevate your Diwali celebrations with some festive cocktails? From the fiery spice of clove to the floral notes of marigold, mixologists have drawn inspiration from the rich tapestry of Indian flavours. Whether they’re seasoned patrons or casual drinkers, these innovative twists on classic cocktails are sure to impress your guests. So, as you gather with loved ones to celebrate Diwali, raise a glass to the occasion and embrace the spirit of the festival of lights with these exquisite cocktails. Casablanca Highball Have you ever thought of using marigold flowers in your cocktails? Rishabh Mehrotra, mixologist at Cosy Box (Delhi and Gurugram) has reimagined the timeless whisky highball with the iconic flower. He shares, “With every sip of the Casablanca Highball, the warmth of whisky blooms like marigolds.” Mehrotra also shares tips to perfect his concoction: “Remember to adjust citrus to taste, experiment with different whisky types, and try substituting peach syrup with other fruit flavours.” Ingredients for Marigold infusionMarigold petals (without green parts) 100 gmWhisky 750 ml Peach syrup 15mlCitrus 10 mlSeltzer, for topping upPeach slice, for garnish Method 1. Wash, rinse, and dry marigold petals2. Soak petals in whisky for 24 hours in an airtight container3. Strain whisky into a clear bottle4. Fill a Highball glass with ice5. Pour in 60 ml of marigold-infused whisky, peach syrup, and citrus6. Top with seltzer7. Stir gently8. Garnish with peach slice Tamarind Whisky Sour Adding an Indian flair to a global staple, the Tamarind whisky Sour can be a major hit at your Diwali party. “This cocktail brings a bold, tangy twist to the traditional cocktail, blending the rich depth of whisky with the unique tartness of tamarind and a burst of fresh lime. It’s a perfect fusion of familiar and exotic flavours that delivers a refreshing and vibrant experience,” explains Vijay Prakash, creator of this signature drink at Smoke House Deli, and beverage head (north and east) at Impresario Entertainment and Hospitality pvt. ltd. Ingredients Bourbon or whisky 60 mlTamarind paste (or tamarind concentrate) 30 mlFresh lime juice 30 mlSimple syrup 15 mlLemon slice and mint sprig, for garnish Instructions In a cocktail shaker, pour the whisky combined with tamarind paste, lime juice, and simple syrup. Add ice to the shaker and shake well for about 10 to 15 seconds to chill and mix the ingredients well. Strain the mixture into a glass filled with ice. Garnish with a lemon slice and a sprig of mint. Hibiscus Collins For those who prefer gin, this floral twist to the classic Tom Collins is incredibly easy to prepare and requires minimal effort. “The build-up method allows you to layer the ingredients directly into the glass, eliminating the need for shaking or stirring. Indulge yourself in the captivating fusion of floral and spicy notes with the utmost ease,” says Manoj Joshi, senior bartender at Ophelia. IngredientsGin 60 mlHibiscus tea 15 mlLime juice 15 mlGinger honey syrup 20 mlSoda water, for topping upDehydrated hibiscus, for rimming Mint sprig, for garnishMethod1. Rim a highball glass with dehydrated hibiscus. To do this, moisten the rim with a lime wedge and dip it into a plate of dehydrated hibiscus.2. Fill the prepared glass with ice cubes.3. Add gin, hibiscus tea, lime juice, and ginger honey syrup.4. Top up the glass with soda water.5. Garnish with a mint sprig. Spiced LanternWhat would a celebration be without tequila? "This cocktail is one of my favourite festive creations—each sip captures the warmth of celebration, blending rich flavours,” poses Aryaan Sundaram, beverage operations executive at Monika Alcobev. Showcasing the versatility of tequila and the power of spices to elevate a drink, the Spiced Lantern may offer a fiery twist to your festivities. Ingredients Jose Cuervo Reposado 60 mlCointreau 10 mlSpice syrup (clove, nutmeg, star anise) 10 mlFresh lime juice 20 mlMarigold flower, for garnish Method 1. In a shaker, combine the Jose Cuervo Reposado, Cointreau, spice syrup, and fresh lime juice.2. Fill the shaker with ice and shake vigorously for about 15 to 20 seconds until well chilled.3. Strain the mixture into a chilled coupe glass.4. Pour in a coupe glass, and garnish with a marigold flower for a festive touch. Madras Cafe Inspired by the legendary Espresso Martini, this South Indian twist will surely illicit intrigue from your guests. “We’ve infused it with flavours that pay homage to Southern India using regional staples like passion fruit, pineapple, and coffee. The addition of curry leaves, a dominant element in South Indian cuisine, brings a unique aromatic touch to the cocktail, blending tradition with innovation,” shares Shivram Verma, assistant food and beverage manager, Merlin’s 99 - The Whisky Lounge, The Orchid Hotel Mumbai. IngredientsVodka 45 mlPineapple juice 60 mlCurry leaves 4-5 fresh leavesCoarsely ground coffee powder (preferably South Indian coffee beans) 3-4 tablespoonsPassion fruit syrup 10 mlHot water 1 cup Method Place the coffee powder in the upper chamber of a South Indian filter. Gently press the coffee grounds down with the pressing disc. Pour 240 ml hot water (just off the boil) over the coffee powder in the upper chamber. Cover the top and let it sit for 10–15 minutes to allow the decoction to drip into the lower chamber. Muddle fresh curry leaves to release their aromatic oils. Add pineapple juice for a tropical kick. Pour in a 30 ml South Indian filter coffee decoction for a bold flavour infusion. Mix in vodka and passion fruit syrup. Shake everything in a cocktail shaker until well blended and chilled. Strain into a coupe glass for a smooth presentation. Imli ka Boota An exciting fusion of tequila with tangy tamarind, this cocktail can be whipped up in no time with commonly found ingredients in your kitchen. “The Imli ka Boota is a refreshing and tangy cocktail that captures the essence of traditional Indian flavours. The tequila provides a smooth base, while the orange juice adds a touch of citrussy sweetness. The tamarind syrup lends a unique and complex depth, complemented by the aromatic chaat masala,” says Sonali Mullick, mixologist at Hitchki India. Ingredients Tequila 60 mlOrange juice 30 mlTamarind syrup 15 mlChaat masala 1 gm Method Put chaat masala on the rim of the cocktail glass. Fill a cocktail shaker with ice. Add the tequila, orange juice, tamarind syrup, and chaat masala to the shaker. Shake the shaker vigorously for about 15 to 20 seconds to chill the ingredients and combine the flavours. Strain the mixture into the prepared cocktail glass. Kesar Infusion Combining flavours of saffron with honey and cardamom in a cocktail can yield an elegant concoction. "Designed to be a refreshing mix of gin with the sweet and spicy flavours of honey-cardamom water and a splash of lemon, this balanced cocktail elevates traditional flavours into a sophisticated, modern Martini,” poses Akshay Singh, bartender at Deltin. Ingredients Gin 45 mlHoney cardamom-infused water 30 mlLemon juice 10 mlSugar syrup 5 mlSaffron threads, for garnish Method Gather a cocktail shaker, a martini glass, and a bar spoon. Pour the gin, honey-cardamom infused water, lemon juice, and sugar syrup into the cocktail shaker. Fill the shaker with ice cubes. Close the shaker tightly and shake vigorously for about 15 to 20 seconds to chill the ingredients and blend the flavours. Strain the mixture into a chilled martini glass. Garnish the drink with a few saffron threads for a touch of colour and additional flavour. For a truly refreshing drink, chill the martini glass in the freezer for a few minutes before serving. Tamarind Old Fashioned Another intriguing twist on a classic cocktail, the Tamarind Old Fashioned marries traditional flavours with innovative. The tamarind adds a tangy, fruity depth that complements the smokiness of the whisky, according to Vikram Ku, Head of World Class India and HNI Advocacy, Diageo India. Whisky enthusiasts can experiment with different types of whisky and tamarind syrups, as they can lead to a wide range of flavour profiles. Ingredients Johnnie Walker Black Label 60 mlTamarind paste 10 mlJaggery syrup 10 mlAngostura bitters 2 dashesOrange peel, for garnish Method 1. In a mixing glass, combine Johnnie Walker, tamarind paste, jaggery syrup, and bitters.2. Add ice and stir for 15 to 20 seconds.3. Strain into a rocks glass over a large ice cube.4. Express the oils from an orange peel over the drink and drop it into the glass. Also Read: Diwali 2024: Indian chefs share healthier ways to prepare festive sweets
31 October,2024 10:25 AM IST | Mumbai | Maitrai AgarwalRenowned Indian chef Vishnu Manohar has set his sights on a world record – making dosas continuously for 24 hours on October 27 and 28. He is aiming to make 10000 dosas during this period. This food extravaganza on the occasion of Diwali is taking place at Vishnuji ki Rasoi, Nagpur, where the chef set out to make dosas at 7 AM on Sunday. "I will be making dosas for 24 hours. Before this I had made khichdi, baingan bharta, and misal in large quantities. I will be making nearly 750-800 dosas in one hour, so on average, I will be able to make about 10000 dosas in 24 hours,” Manohar told ANI. #WATCH | Nagpur: Chef Vishnu Manohar says, "... I will be making dosas for 24 hours. Before this I had made khichdi, baingan bharta, and misal in large quantities... I will be making nearly 750-800 dosas in one hour, so on average, I will be able to make about 10000 dosas in 24… pic.twitter.com/Y4u5oiDDZC — ANI (@ANI) October 28, 2024 Within three hours, he was able to make 2000 dosas on Sunday. While this initiative may create records, that is not the primary objective for the chef. “I am not doing this for the record, but a record is being created. If we do everything with a motto in mind, then it’s not fun. I do it because I like it. My father always said donating food is the biggest charity. This is also on the occasion of Diwali, so it’s extra special,” he shared. #WATCH | Nagpur: Chef Vishnu Manohar has started making dosas non-stop on the occasion of Diwali, with a target of making 10000 dosas in 24 hours. (27.10) pic.twitter.com/NNXmFY5YJ6 — ANI (@ANI) October 28, 2024 According to Manohar, this will be his 26th record. Last Diwali, the chef and his team had made 6000 kg chivda on the festive occasion. Informing ANI about the ingredients, Manohar said, “About 300 kg batter, which includes chana dal, urad dal, rice, methi dana, etc., is being used to create the dosas. Additionally, 1000 kg chutney is also being prepared here. The specialty of these dosas is that they are being made both in ghee and oil.” Manohar’s attempt to create a world record was witnessed by several people as they gathered at the venue to enjoy the delicacy. Also Read: Diwali recipes: Elevate your feast with fusion flavours
28 October,2024 11:51 AM IST | Nagpur | mid-day online correspondentADVERTISEMENT
