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From Mumbai to Chennai: Your complete Easter menus food guide around India
After Maundy Thursday and Good Friday, Christians all around India are set to celebrate Easter on April 20 to celebrate the resurrection of Jesus Christ. While embracing culture and tradition, no festival in India is complete without food, which brings not only people from the community but also people of other faiths together, to share their joy. While Mumbai is buzzing with Easter menus, even Pune and Chennai among other metros have some interesting brunch options that people can explore, if they are travelling to the cities. Here is a city-wise breakdown of the menus that have been put together to celebrate the festival this weekend. MUMBAI Easter brunch Celebrate Easter with a delicious spread at JW Café in JW Marriott Mumbai Sahar in Andheri on April 20. The highlights on the menu include Lamb Dolma along with a Pork Crown carving station, an indigenous Eggs Benedict counter and an interactive Nasi Goreng counter. The brunch also has a Karaage station, an interactive Dumba Whole Goat Kitchen and the Asian mains counter among others. The menu also has Indian delicacies like Amritsari Aloo Wadiya, Thoran Poriyal, Punjabi Pakora Kadi, Prawn Pepper Fry, and Berry Pulao to choose from. Additionally, diners can feast on Easter desserts like Carrot cake, Pear crumble tart, Lemon marshmallow tart, Maple and pecan eclairs and Matcha strawberry pastry. Where: JW Café, JW Marriott Mumbai Sahar, Andheri EastWhen: April 20Time: 1 pm to 4 pm Price: Brunch - Rs 3,500 plus taxes; Beer and Wine Package: Rs 1,200 + taxes; premium package: Rs 1,600 plus taxes Call: 022 6882 8888 for reservations Traditional feastMumbaikars can dive into Goan, East Indian and Mangalorean delicacies at Doolally Taproom in Andheri and Thane by indulging in the Easter brunch on April 20. The menu includes dishes such as Mangalorean Chicken Gassi, Goan Fish Curry, East Indian Pork Tamriale along with the likes of Prawns Cocktail Devilled Eggs, Stuffed Chicken Roulade, Honey Roasted Ham & Cheese Bites, Pork Chorizo Pulao and Sannas too. While you enjoy the feast you can also sip on some unlimited specials that include sparkling ciders and meads along with the seasonal special Kokum Fizz, and mocktails too. Where: Doolally Taproom, Andheri and Thane When: April 20Time: 12 noon - 4 pm Price: Unlimited Brew Brunch - Rs 2,200 plus taxes, Unlimited Food Brunch - Rs 1,800 plus taxes and Kids Brunch - Rs 900 plus taxes. Call: 091678 60273 (Andheri) and 099873 79500 (Thane) Laidback Easter Hop over to Sixteen33 in Bandra for a Sunday brunch celebrates Easter with a feast. Start with the likes of Truffle Scrambled Eggs, Italian specials such as your choice of pasta or Pomodoro Risotto, some summer salads or even a pizza. While you can go on to enjoy some chicken strips or Miso buff stir fry, you can also experiment with a Thai curry bowls but not without ending your meal with the 1633 Cheesecake with salted caramel. While you enjoy the delicious dishes, sip on some some classical alcohol options or the signature cocktails. Where: Sixteen33, Bandra WestWhen: April 20Time: 1 pm - 4 pm Price: Rs 3,000 plus taxes (per person) Double treat If you are looking to experience an elaborate affair this Easter, then Four Seasons Hotel Mumbai is hosting not one but two experiences for diners. While the first one is at Opus with egg hunts and decoration stations for children, adults can savour dishes from the menu that include regional favourites like Tameta Par Eedu, Green Shakshouka, Thai Fried Egg with Spicy Tamarind Sauce, and Chinese Steamed Egg with Shrimp among others. If you want want more, then AER is hosting a soiree as a live DJ and percussionists set the tone for an afternoon of spirited revelry with delicious food and cocktails. Interestingly, for diners who want a taste of both, they can simply do that and simply soak in the festivities. Where: Opus and AER, Four Seasons Hotel, WorliWhen: April 20Time: 12:30 pm - 4 pm Price: Rs 5,500 plus taxes per person (Opus); Rs 7,500 plus taxes per person (Above 21 years) (AER); dual ticket: Rs 9,000 plus taxes per personCall: +91 (22) 2481 8000 or e-mail reservations.mumbai@fourseasons.com Easter by the beach Enjoy a delectable Easter brunch at Lotus Café in JW Marriott Mumbai Juhu on April 20. The menu includes Fresh Salad Bar; Pistachio Crusted Rack of Lamb; Mac and Cheese; Spring Pea Pasta with Burrata; Gnocchi with Peas and Asparagus; Spanakopita Pie; Steamed Salmon with Garlic, Herbs, and Lemon; Crispy Chicken Thighs with Smashed Peas; Roast Leg of Lamb; Eggs Benedict; Honey-Glazed Ham, and Salmon Gravlax. Don't forget to savour Hot Cross Buns or end your meal with the Easter Chocolate Eggs, Carrot Cake, Citrus Sorbet and more. These Easter goodies and an entire menu are even available at Bombay Baking Company for people to enjoy during this week. The five-star property has even curated an 'Eggs-citing Easter Escape' till April 20. Where: Lotus Café and Bombay Baking Company, JW Marriott Mumbai Juhu, Juhu When: Sunday, April 20Time: 12:30 pm to 3:30 pm at Lotus Cafe; 8 am to 9 pm at Bombay Baking Company Price: Rs 4,500 plus taxes, exclusive of alcohol; Rs 5700 plus taxes, inclusive of alcohol (Lotus Cafe); Rs 250 plus taxes onwards (Bombay Baking Company)Call: +91 22 6693 3344, +91 90046 16506 for details A Mumbai feast Slink & Bardot has collaborated with Maska Bakery to produce a delicious Easter menu under the expertise of Chef Ali Akbar Baldiwala and Chef Heena Punwani, who have curated delicious festive treats for the occasion. While there are some savoury specials, buttery pies as well as a Wellington, there are also some plated desserts exclusively at Slink & Bardot. It is complemented by an Easter-inspired cocktail menu that you can choose from to sip on potent cocktails while you enjoy the dishes. Additionally, they also have a Bake Sale menu filled with Easter goodies that are not only perfect for indulging in but also gifting. They are available for pick-up and takeaway too. Where: Slink & Bardot, Worli When: April 20 Time: 12 noon - 10 pm Call: 093269 65643 Easter special The Baker's Dozen has an Easter menu that includes Dark Chocolate Cookies, Fresh Orange Cake, Butter Croissant and Blueberry and Cranberry Sourdough that people can choose from this Sunday. Where: The Baker's Dozen, across all outletsWhen: April 20 Time: 8 am - 10:30 pm PUNE Easter feast Punekars or those travelling to Pune for the weekend can indulge in a delicious feast curated by chef Kranti at Coriander Kitchen in Conrad Pune on Apri 20. Diners can expect a variety of festive of signature roasts, seasonal mains, artisanal breads, gourmet cheeses as well as interactive live stations and decadent desserts but not without Easter egg treats. Being a family-friendly, it has something for everybody. Being the best time to enjoy Easter treats, Pune Sugar Box at the property has chefs Ramkrushna and Krutika curate a unique box with Easter treats for people to indulge and order till April 21. The box includes handcrafted chocolates, bunny-themed confections, and elegant pastries too. Where: Coriander Kitchen, Conrad Pune, Sangamvadi When: April 20 Time: 12:30 pm - 4 pm Call: +91-20-67456745 Sunday Brunch At Sheraton Grand Pune Bund Garden Hotel, diners can relish the Easter Feast Brunch at their restaurant Feast. Dig in to the Prawn Ceviche with quail egg and mango salsa, Salmon Cobb Salad, and Beet Tartare with Burrata and pine nuts. Beyond that, indulge in the charcuterie and cheese station with aged cheeses, dry fruits, fig jam, and artisanal breads, but not with the make-your-own Easter salad bar. At the carving station, savour Salt Meringue Salmon, Slow-Cooked Pork Belly, along with the Egg Royale and Egg Florentine at the egg station. Last but not the least, the buffet station includes specials such as Shakshuka, Spatchcock Chicken with truffle rosemary jus, and Parmesan-Crusted Country Mash. End your meal with desserts such as the Mango & Vanilla Cream Eggs, Chocolate Popsicles, Berry Profiteroles, Pistachio Entremets, and Tiramisu Cups; you can also choose from Easter-inspired pastries, whimsical verrines like Eggnog Mousse and Orange Crème Brûlée, and a flowing chocolate fountain with fresh fruits and marshmallows. Where: Feast, Sheraton Grand Pune Bund Garden Hotel, SangamvadiWhen: April 20Time: 12:30 pm onwardsPrice: Rs 2,249 plus taxesCall: 8837826247 for reservations Chennai Festive delights If you are in Chennai for Easter, then indulge in the lavish Easter Sunday Brunch at Anise, the all-day diner at Taj Coromandel. Begin with an Easter Meatball Soup, Asian Spiced Fish Cakes, Poached Salmon & Asparagus Salad, Roast Chicken with natural jus, Shepherd’s Pie, and Minced Lamb Ragout & Mashed Potato Braised Lamb Shanks, minced Lamb Ragout & Mashed Potato Braised Lamb Shanks. End your meal with Easter Mud Cakes, Dry Fruit & Coconut Gateaux, Pumpkin Pie and Easter Cupcakes. The kids' section will have macaroons, assorted chocolates, Easter eggs, Easter carrot cupcakes, mini-burgers and even finger cheese sandwiches, and smiley potatoes too. At La Patisserie, diners can indulge in the limited-edition Fortune Easter Eggs, Bunny Cup Cakes, Easter Popsicles, Classic Hot Cross Buns, Red Velvet Cross Buns, Cinnamon Hot Cross Buns, and Hazelnut Cross Buns, or even book the Easter hampers, available till April 20. Where: Anise and La Patisserie, Taj Coromandel, Nungambakkam When: April 20 Time: 12:30 pm to 3 pm (Brunch at Anise); 9 am – 9 pm (Easter goodies at La Patisserie)Price: Rs 3,250 all-inclusive (Anise); Rs 275 plus taxes onwards (La Patisserie); Rs 1,750 plus taxes onwards (hampers)Call: +91 44 6600 2827 and +91 78248 62311 for reservations
19 April,2025 07:56 PM IST | Mumbai | mid-day online correspondent
Easter 2025: 4 easy and delicious recipes to celebrate the festival
As the Christian community across the country observe Holy Week in the coming days of April in preparation for Maundy Thursday and Good Friday, it will conclude with Easter celebrations that will be a feast. This year, Easter is being observed on April 20 across the world. While Mumbai's many different communities including the Goan, Mangalorean, East Indian and even Syrian Christians among others come together to celebrate, there will be a lot of good food. While some may order in, others will be looking to cook a feast with some traditional as well as innovative dishes. We asked Indian chefs to help you with some ideas, as they share recipes for delicious dishes that are not only classics but also innovative. Some convert the hot cross bun into pudding, as others have mocha mousse inspired by the Pantone colours of the year, and others even share recipes from global cuisines to help you add a unique touch to it. Hot Cross Bun Bread PuddingTake the opportunity to innovate with the classic hot cross bun to make a Hot Cross Bun Pudding, says executive chef Anshul Dhyani. He explains, “This dish takes a beloved Easter classic and gives it a comforting, homestyle twist. The spices from the buns infuse the custard beautifully — it’s tradition with a warm hug." With hot cross buns being an Easter staple that is fragrant with spices and dotted with raisins or currants, this version transforms the humble bun into a warm, custardy dessert perfect for sharing. Ingredients:Hot cross buns, sliced in half 4 nosUnsalted butter, softened 2 tbspWhole milk 2 cupsHeavy cream 1/2 cupEggs 3 nosGranulated sugar 1/2 cupVanilla extract 1 tspCinnamon 1/2 tspZest of 1 orange (optional, for a fresh twist)Raisins or sultanas (optional) 1/4 cupPowdered sugar, for dusting Method:1. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit). Grease a medium baking dish.2. Butter the cut sides of each hot cross bun and place them butter-side up in the dish. Layer them slightly overlapping. Sprinkle raisins between layers, if using.3. In a mixing bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and orange zest until well combined.4. Pour the custard mixture evenly over the buns. Gently press the buns down to soak. Let sit for 10–15 minutes so the buns absorb the liquid.5. Bake in the preheated oven for 30–35 minutes, or until golden and set with slight wobble in the centre.6. Let cool slightly before serving. Dust with powdered sugar. SEE PHOTOS: Celebrate Easter by indulging in these festive food menus in Mumbai Traditional Hot Cross BunsIf you simply want the classic hot cross buns, then chef Ritesh Raje, who is the executive sous chef of DoubleTree by Hilton Goa in Panaji, say it is always the best option. Ingredients: For the dough:Strong white bread flour 500g (4 cups)Caster sugar 75g (1/3 cup)Ground cinnamon 2 tspGround nutmeg 1/2 tspGround all-spice or mixed spice 1/4 tspSalt 1 tspActive dry yeast 7 gm (1 packet)Warm whole milk 300 ml (1 1/4 cups)Unsalted butter, softened 50 gm (1/4 cup)Large egg 1 noMixed dried fruit (currants, sultanas, raisins) 150 gm (1 cup)Zest of 1 orange For the flour cross:Plain flour 60g (1/2 cup)Water (enough to make a thick paste) 5 tbspFor the glaze:Caster sugar 50 gm (1/4 cup)Water 4 tbsp Method:1. Activate the yeast: Warm the milk (not hot!) and mix with the yeast and a pinch of sugar. Let it sit for 5–10 minutes until frothy.2. Make the dough: In a large bowl, mix flour, sugar, salt, and spices. Make a well in the centre and pour in the yeast mixture, butter, egg and orange zest. Mix to form a sticky dough.3. Knead: Knead on a floured surface for 10 minutes until soft and elastic. Gradually knead in the dried fruit until evenly distributed.4. First rise: Place dough in a greased bowl, cover with a tea towel, and let rise in a warm spot for 1–1.5 hours or until doubled in size.5. Shape: Punch down the dough, divide into 12 even pieces and shape into round buns. Place on a parchment-lined baking tray (or close together in a large tin for pull-apart style).6. Second rise: Cover loosely and let rise for 30–45 minutes until puffed. 7. Add the cross: Mix flour and water into a thick paste. Spoon into a piping bag (or ziplock bag with tip snipped off) and pipe a cross over each bun.8. Bake: Bake at 190 degrees Celsius/375 degrees Fahrenheit for 20–25 minutes, until golden and hollow-sounding when tapped on the bottom.9. Glaze: While still hot, simmer sugar and water to make a simple syrup. Brush generously over buns for a glossy finish.Green Shakshuka Chef Shridhar Parab, who is the junior sous chef at Four Seasons Hotel Mumbai in Worli, says you can take the global twist to the traditional Easter celebration by making a Shakshouka. He shares, “While Shakshouka has received a lot of love from across Indian dining tables, this green version adds a fresh twist to the flavourful recipe, denoting the freshness commonly associated with Easter." Ingredients:Onion, finely chopped 50 gmGarlic, minced 20 gmGreen onion, chopped 15 gmAsparagus, sliced 20 gmBaby spinach 10 gmCoriander Leaves, chopped 5 gmEdamame 10 gmAvocado, diced 10 gmJalapeno, finely chopped 5 gmOlive oil 5 mlCumin powder 6 gmCoriander powder 4 gmSalt 2 gmRed banana chilli, sliced 8 gmFeta cheese 10 gmEggs 4 nosMethod:1. Preheat oven to 180 degrees Celsius.2. Heat olive oil in a cast iron pan over medium heat.3. Sauté onion and garlic until translucent.4. Add green onion, jalapeño, and asparagus. Cook for 2-3 minutes until softened.5. Toss in baby spinach, coriander leaves, and edamame.6. Season with cumin powder, coriander powder, and salt. Cook until vegetables are soft.7. Flatten the mixture and create small wells. Crack an egg into each well. Top with sliced red banana chilli.8. Transfer the pan to the preheated oven and bake at 180°C for 5 minutes or until the eggs are cooked to your liking.9. Remove from oven. Top with crumbled feta cheese, diced avocado, coriander leaves, chili flakes, and a drizzle of extra virgin olive oil. Pancake Mocha Mousse Cake Inspired by Pantone’s 2025 Colour of the Year, chef Neha Deepak Shah, associated with Stahl cookware, says you can make a Chocolate Mousse Pancake Stack for the occasion. While savoury dishes are popular during this time along with Easter eggs, you can easily start your day with the pancakes. Ingredients: For the pancakes:Whole wheat flour 1/2 cupCorn flour 1/2 tbsp Jaggery powder 1/2 tbspBaking powder 1 tspMilk, room temperature 1/2 cup + 1 tbspGhee, melted 1 tbspVanilla essence 1/4 tspFor the mousse:Dark chocolate, melted (should be at room temperature) 100 gmMilk chocolate, melted (should be at room temperature) 100 gmWhipped cream (should be at room temperature) 100 gmMethod: For the pancakes:1. Mix all the dry ingredients and add in the milk. 2. Mix thoroughly to prepare a smooth flowing batter and then add in the butter. 3. Pour the batter into a squeezy bottle. 4. Make the pancakes in one go, and don't spread.5. Pour the batter on low flame. Cook on medium flame and flip when you see bubbles on the pancake. (To get a perfect golden coloured pancake, never add any butter or oil while cooking it).6. Remove and set aside. For the mousse:1. Fold in dark chocolate into the whipped cream. Once it is well combined, fold in the milk chocolate too. For the pancake mousse cake:1. Take a pancake and place it on a serving dish. 2. Top it with a generous but even layer of the prepared mousse. 3. Place another pancake on the mousse and repeat the layers to form a cake. 4. Cover the cake evenly with the mousse and garnish as you like.
19 April,2025 07:19 PM IST | Mumbai | Nascimento Pinto
Baisakhi 2025: Indulge in these food menus across India to celebrate it
Indians from many part of north India will come together this weekend on April 13 to celebrate Vaisakhi, or Baisakhi as it is more popularly known. It is not only the spring harvest festival but also the new year, marked by many people in the region at the start of the Vaisakh month. While there are many different ways that celebrations will take place including cultural traditions, it is also the opportunity for people to feast on culinary delicacies, during this time of the year. Over time, as many people have moved out of their homes, they may often miss those dishes, but now it isn’t hard to find in any other part of India. If you are craving a good Baisakhi feast, here is a food guide to help you relish delicious food during this festival. Baisakhi festive flavoursDiners can celebrate the annual spring harvest festival in Mumbai by indulging in a specially curated Baisakhi Brunch at Seasonal Tastes in The Westin Mumbai Garden City in Goregaon on April 13. Savour delicacies such as Pind de Chole, Bhature and even Amritsari Lassi among others. Where: Seasonal Tastes, The Westin Mumbai Garden CityWhen: April 13 Time: 12:30 pm onwards for brunch, and 7 pm to 11 pm for dinnerPrice: Rs 3,499 plus taxes (Non-alcoholic) and Rs 4,999 plus taxes (Alcoholic)Call: 9004661082 for reservations and inquiries North Indian flavoursCloser to Punjab than Mumbai, dine at DEL, the all-day dining restaurant at Roseate House in New Delhi to celebrate Baisakhi with your family and friends. The festive menu features signature dishes from the heart of Punjab, evoking nostalgia and celebration of the harvest season. Relish delicacies such as Aloo Wadiyan, Saag Meat, Chargha Kukad, Meethe Chaawal, Dal Amritsari, Punjabi Kadi, Pinni, Besan Laddu before you end your meal with a mouthwatering Thandai Milk Cake.Where: DEL, Roseate House, New DelhiWhen: Sunday, April 13Time: 12:30 pm to 4 pmPrice: Rs 10,000 (inclusive of taxes) for two people Punjabi flavours in South IndiaEven if you are away from home or crave some delicious Punjabi food in Bengaluru, then Sawari India restaurant, is hosting a special Baisakhi festival menu for people to indulge in during this time of the year. Diners can enjoy dishes such as Punjabi Kadhi Pakora with spinach fritters, hearty Maa Choley ki Dal, along with Dhabe Wale Chole Kale Gehoon ki Roti and Bharwan Tandoori Kulcha. While relishing the feast, sip on some refreshing beverages such as Gud waali Lassi and Masala Chaas but not without ending your Baisakhi festive meal with Punjabi desserts such as Badam ka Halwa and Atte ki Panjiri.Where: Sawari India restaurant, HennurWhen: April 10 to 15Time: 12 noon - 12 am Price: Rs 1,200 plus taxes Call: 097318 60072
14 April,2025 11:05 AM IST | Mumbai | mid-day online correspondent
Baisakhi 2025: Follow these 6 easy recipes to celebrate the festival this year
Many parts of north India will get ready to celebrate Baisakhi on April 13 as India’s eastern states will revel in Poila Baisakh only a few days later on April 15. Both festivals celebrate the spring harvest festival and mark the New Year in the respective regions with culture with festivities but none of them are complete without food. There are so many different specialities made during this time, nothing like enjoying some sweet dishes for Baisakhi, while savour other unique dishes for Poila Baisakhi to tantalise the taste buds. During this time, many may order food but there are others who simply soak in the joy of cooking with their family and friends. Whether you’re gathering with family or enjoying a quiet moment, food has a way of bringing people together. Here are six mouth-watering sweet dishes from the podcast that will elevate your Baisakhi and Poila Baisakhi celebrations. While the first one is by Puja Darshan, who is the host of 'The Taste of India’ podcast on Audible, the other is by chef Roopa Nabar, associated with TTK Prestige.Mango PhirniIngredients:Mango pulp 1 cupBasmati rice (raw) 4 tbspMilk (full fat) 4 cupsCondensed milk 3/4 cupCardamom powder 1 tspSaffron strands 10–12 nosPistachios, chopped 1/4 cup Whole almonds, chopped 1/4 cup Method:1. In a bowl, add the basmati rice and soak it in water for about 30 minutes.2. Drain the soaked rice and grind it coarsely to a gritty texture. Do not make it too fine.3. In a heavy-bottomed vessel, pour in the full-fat milk and bring it to a boil over medium heat.4. Once the milk has come to a boil, gradually stir in the ground rice. Keep stirring continuously to avoid any lumps. This step is key — gentle whisking works best.5. Add saffron strands to the simmering mixture and stir well. Let the milk absorb the beautiful saffron colour and aroma.6. As the mixture thickens to a porridge-like consistency, add the condensed milk and cardamom powder. Mix thoroughly and let it cook for a few more minutes until the phirni reaches a creamy, thick consistency.7. Turn off the flame and allow the phirni to come to room temperature. Refrigerate it for at least 1 hour to set.8. Once chilled, fold in the mango pulp gently into the set phirni. Add in the chopped almonds and pistachios. Mix everything until well combined.9. Spoon the Kesar Mango Phirni into individual serving bowls or traditional clay pots. Garnish with a few more saffron strands, almonds, and pistachios on top.10. Refrigerate until well chilled and serve cold.Coconut LaddooIngredients:Freshly grated coconut, 2 nos – makes approximately 2 cups Sugar 1 cupCardamom powder 1/2 tspWater just enough to dissolve the sugarMethod:1. Add sugar and water to a pan, cooking on a low flame.2. Stir continuously until the solution begins to thicken, achieving a one-thread consistency.3. Once thickened, add the freshly grated coconut and cardamom powder. Stir well to combine.4. Keep stirring frequently until the mixture turns thick and sticky.5. Turn off the flame and let the mixture cool slightly.6. While still warm, take a spoonful of the mixture and shape it into round balls by pressing it between your palms.7. If the mixture cools down and becomes difficult to shape, return the pan to the flame, warm the mixture slightly, and continue forming the laddoos.8. Now your coconut laddoos are ready to be served.Suji HalwaIngredients:Semolina (Sooji) 1/2 cupGhee 1/2 cupSugar 1/2 cupCashew nuts, chopped 10–12 Almonds, thinly sliced 10–12 nosBlack raisins 12–15 nosGolden raisins 12–15 nosPistachios: 12–15, finely choppedWater 2 cupsMethod:1. In a heavy-bottomed pan, heat the ghee over medium heat.2. Once hot, add the chopped cashews and sliced almonds. Sauté until they turn golden brown. Remove them and set aside.3. In the same pan, add both black and golden raisins. Stir for a minute or two until they puff up. Take them out and keep them aside.4. Lower the heat slightly and add the semolina (sooji) to the remaining ghee. Roast it gently, stirring frequently to avoid burning. Continue for 10–12 minutes, or until the sooji turns light golden brown and gives off a nutty aroma.5. Carefully pour in the water and stir well to avoid lumps. Let it cook on low heat for 3–4 minutes until the water is absorbed and the sooji softens.6. Add the sugar and continue stirring. Cook for another 3–4 minutes until the sugar melts and the halwa turns slightly brown and glossy.7. Remove from heat. At this point, the halwa will be soft and slightly runny, like a dropping porridge. Let it rest for 5–10 minutes, and it will firm up into a grainy, luscious texture.8. Garnish with the reserved cashews, almonds, raisins and pistachios. Serve warm or at room temperature. Kheema Kebab PulaoThe Kheema Kebab Pulao is a hearty and aromatic dish that combines tender mutton kheema kababs with fragrant basmati rice.Ingredients:Mutton kheema 300 gmBasmati rice 2 cupsGreen paste (chili, ginger, garlic, coriander) 1 tbspTurmeric (haldi) 1/4 tspRed chili powder 1/2 tspKolhapuri masala 1 tspOnion, large, diced 1 noOnion, large, finely chopped 1 noGaram masala 1/2 tspWhole spices (1 bay leaf, 1-inch cinnamon stick, 4 cloves, 5 peppercorns) 1 tspFresh coriander finely choppedSalt to tasteOil for cookingMethod:1. In a mixer Grinder, blend the kheema with green paste, turmeric, garam masala, and salt.2. Heat oil in the kadai and saute the diced onions until translucent.3. Shape the spiced kheema into 12–15 equal balls and add them to the kadai. Cook for 5–10 minutes. Then add chili powder and Kolhapuri masala, stirring well. Simmer for another 10 minutes.4. In a separate kadai, heat oil and add the whole spices. Stir-fry, then add the finely chopped onion and cook until light pink.5. Add washed and soaked basmati rice. Stir for a minute, then add 4 cups of hot water and salt. Cover and cook for 3 minutes, until the rice is half done.6. Add the cooked kabab mixture to the rice, mix gently, and cook for another 5–7 minutes.7. Garnish with chopped coriander and serve hot.Shorshe PomfretA classic Bengali delicacy, the Shorshe Pomfret is simmered in a bold mustard and poppy seed gravy.Ingredients:Pomfret, cut into 6–7 pieces 500 gmMustard seeds 2 tbspPoppy seeds 1 tbspTomato 1 noGreen chilies, slit 5 nosMustard oil 3 tbspTurmeric powder 1 tspRed chili powder 1 tspSalt to tasteMethod:1. Clean and wash the fish. Rub with turmeric and salt; set aside for 10 minutes.2. In a mixer grinder, grind mustard seeds with a pinch of salt. Separately, make a paste of poppy seeds with a little water.3. Puree the tomato.4. Heat mustard oil in the kadai and fry the fish until golden brown. Remove and set aside.5. In the same oil, sauté the tomato puree for 2 minutes on low flame.6. Add red chili powder and poppy seed paste. Sauté for another minute.7. Mix the mustard paste with 2 cups of water and add it to the pan along with green chilies. Once it boils, add the fried fish and cook on low flame for 2 minutes.8. Serve hot with steamed rice.Crispy CauliflowerThe crispy cauliflower is a crunchy snack made guilt-free using the air fryer—perfect for festive snacking.Ingredients:Cauliflower florets 12–15 nosOnion, roughly chopped 1/2 nosGinger 1/2 inchGreen chilies 2 nosRefined flour 1 cupCornflour 1 tbspRoasted and crushed vermicelli 1/2 cupOilSalt to tasteMethod:1. Boil water in the kadai with a pinch of salt. Add cauliflower and blanch for 2 minutes. Drain and set aside.2. In the grinder, grind onion, ginger, and green chilies into a fine paste using a little water.3. Pre-heat the fryer.4. In a bowl, mix refined flour, cornflour, salt, and the ground paste. Add enough water to make a thick, lump-free batter.5. Spread vermicelli on a plate. Dip each cauliflower floret in the batter, then roll in vermicelli to coat.6. Place on a silicone mat in the air fryer. Apply a little oil on both sides and air fry at 210 degrees Celsius for 2 minutes on each side.7. Serve hot with tomato ketchup or your favorite chutney.
10 April,2025 02:31 PM IST | Mumbai | mid-day online correspondent
Health Day: Food trends from 2024 showcase Indians are making healthy choices
Every year, World Health Day is observed on April 7 around the world. While maintaining health is important, a consumer's awareness around food, health, and hygiene has also evolved over the past year. Earlier, the Godrej Food Trends Report 2024 had predicted a significant shift in consumer choices, with a growing focus on clean eating, ethical sourcing, and mindful consumption. Looking back, these predictions have not only come true but have also shaped the way India eats today. With health and well-being at the centre of food decisions, consumers have become more discerning, choosing ingredients that nourish, sustain, and align with their values. The modern Indian family is now more personalized in its food habits than ever before, reflecting a strong commitment to health-conscious and sustainable choices. Here are four trends that showcase the consumer's choice over the past year: 1. Cutting back on ultra-processed foods (94.2 per cent) – A shift that stuckA year ago, 94.2 per cent of experts had predicted that consumers would actively reduce their intake of ultra-processed foods, recognising their health risks. Today, that shift is evident in the way Indian households are choosing fresher, minimally processed alternatives. From home-cooked meals to clean-label products, the focus on whole foods over convenience-driven, processed options has been a defining trend. 2. Supporting local farmers and producers (90.4 per cent) – A conscious choice that is growing strongerThe emphasis on local, sustainable, and ethically sourced food was another key forecast in 2024, with 90.4 per cent of experts predicting that Indian consumers would move towards supporting local farmers and producers. Over the past year, this movement has only strengthened, with more consumers making conscious efforts to buy fresh, seasonal, and locally sourced ingredients. Farmers' markets, farm-to-table initiatives, and hyperlocal sourcing have gained prominence, reflecting this growing commitment to sustainability and community-driven food systems. 3. The rise of clean and safe food choices (78.8 per cent) – A hygiene-driven evolutionAs projected by 78.8 per cent of experts, food safety and hygiene have taken centre stage in consumer decisions. Shoppers have become more vigilant about ingredient sourcing, contamination risks, and the quality of packaged foods. The past year has seen a notable increase in demand for clean-label products, with brands responding by offering more transparency about their sourcing, ingredients, and safety measures. 4. The climatarian movement gains momentum (75 per cent) – eating for the planetWith sustainability influencing food habits, 75 per cent of experts had forecasted that consumers would adopt a climatarian approach—focusing on foods with a lower carbon footprint. This prediction has played out strongly, with more plant-based eating, reduced food waste, and an emphasis on seasonal, local produce shaping meal choices. From alternative protein sources to sustainable packaging, the food industry has evolved to cater to this eco-conscious shift. Traditional wisdom meets modern convenienceBeyond these major shifts in food habits, the past year has also seen a resurgence of traditional dietary wisdom. As predicted, consumers have rediscovered local and ancestral food practices, blending them with modern convenience. From gut-friendly fermented foods to Ayurveda-inspired diets, the shift towards holistic well-being is now more than just a niche trend—it’s a lifestyle. Expert take: The future of food and well-beingRushina Munshaw Ghildiyal, managing director of a Perfect Bite Consulting and editor of the annual report, says, "As we look back at the predictions from the Godrej Food Trends Report 2024, it is evident that these shifts in food habits were not just passing trends but conscious lifestyle choices that are here to stay. Consumers today are more mindful of what they eat, where it comes from, and how it impacts their health and the planet. From reducing ultra-processed food to supporting local sourcing and embracing sustainable diets, the food landscape is evolving towards a healthier and more responsible future."
07 April,2025 07:59 PM IST | Mumbai | mid-day online correspondent
Tiramisu Frappe? Six easy recipes to change the way you make the Italian dessert
There aren't too many people who would say no to a tiramisu after a meal. The classic Italian dessert has for the longest time been a favourite not only in Italy but all around the world, including Mumbai. Every year, tiramisu lovers celebrate World Tiramisu Day on March 21. While the traditional tiramisu is made up of mascarpone cream, coffee soaked lady fingers and cocoa powder, over the years many chefs have taken the liberty to tweak the recipe to give their own twist to it. Even in India, chefs have experimented with different recipes, and shared some of their most favourite versions with us. They not only turn it into a Tiramisu frappe but also add chocolate and coffee in different forms to it, and even turn it into a whole different flavour profile with matcha and Alphonso mango puree.Tiramisu FrappeWhy limit tiramisu only to dessert when you can turn it into so much more? Chef Sourabh Das, who is the founder of Craft of Food 2.0 in Bandra, says you can make a Tiramisu Frappe to innovate with the classic dish. He explains, "The Tiramisu Frappe is a perfect balance of rich espresso, creamy mascarpone and smooth vanilla ice cream, bringing the classic Italian dessert to your glass. It’s indulgent, refreshing and a treat you won’t want to put down."Ingredients Milk 70 mlFresh cream 70 mlMascarpone 70 gmVanilla powdered sugar 5 gmEspresso 20 mlVanilla ice cream 2 scoops Assembling of glass:Ice cubes 4 nosChocolate syrup as per needVanilla ice cream 1 scoopWhipped cream Cocoa powderCoffee beans 2 nosMethod:1. Blend all the ingredients using the milkshake blender machine.2. Add vanilla sugar if necessary and blend if it is added.Assemble: 1. Pour ice cubes inside the glass.2. Add a single scoop of vanilla ice cream.3. Do some abstract drizzling of chocolate syrup inside the glass for an aesthetic look.4. Pour tiramisu frappe on top of the ice cream.5. Garnish with a swirl whipped cream and lightly dust with cocoa powder and place coffee beans on it.Se fossi tiramisuChef Alessandro Piso, Italian chef at Romano's in JW Marriott Mumbai Sahar shares, 'Se fossi tiramisu is not just a dessert, it's a testament to the beauty of culinary serendipity. With each bite, indulge in the harmonious dance of flavours—a tribute to tradition and a celebration of creativity. This dish embodies the essence of Italian cuisine." Ingredients:Mascarpone 300 gmSavoiardo biscuitCorn flakes 150 gmChocolate 50 per cent 100 gmBalsamic vinegar 5 gmEspresso coffee 4 shots Kahlua 60 mlCocoa powder 50 gmRefined flour 50 gmMilk 150 mlNitrogen gas 2 mlCastor sugar 120 gm Method:1. Take the mascarpone and put in a bowl. Add castor sugar and mix well till the sugar is invisible and keep in chiller.2. Take chocolate and melt it down and pour in a bowl. Add corn flakes and mix till it is coated and keep it in a flat tray that it sets.3. Add the flour, milk and cocoa powder in a bowl; mix well until it forms a batter.4. Take a heated non-stick pan, pour the mixture in it and set put until it becomes a chip.5. For the plating, take the savoiardo bisquet and soak it in the mixture of espresso and kahlua for a second.6. Place the bisquet in the middle of the plate. Add the mascarpone espuma on the top.7. Put the nostrano crumble (cornflakes crumble) on the side of the biscuit.8. Drizzle some balsamic vinegar (balsamic glaze). Sprinkle some cocoa powder on top and add the crisp chips on the top for décor.Chocolate Tiramisu Giving a twist to the classic tiramisu, Amit Sharma, head chef at Love & Cheesecake in Bandra, explains, "Tiramisu is a timeless dessert, but I wanted to add a playful twist with the Chocolate Tiramisu. It is decadent, indulgent and a delight for chocolate lovers. The classic version, on the other hand, stays true to its roots with its beautifully balanced flavours of coffee, mascarpone and cocoa. Both are versatile and irresistible." Sharma, giving a tip, adds, "For the Chocolate Tiramisu, layering in a rich, velvety dark chocolate ganache adds depth and a luscious texture. For the Classic Tiramisu, gently folding the whipped cream into the mascarpone mixture ensures the perfect airy, creamy consistency."Ingredients:For Coffee soak:Coffee syrup, hot 1 cupKahlua or coffee liqueur 2 tbspSugar 2 tbsp For mascarpone mixture:Mascarpone cheese 250 gmHeavy cream, cold 200 mlPowdered sugar 100 gmCocoa powder for dustingDark chocolate, shaved for layering and garnish For assembling:Dark chocolate ganache 100 gm (for layering) Method:Prepare coffee soak:1. Mix hot espresso, kahlua and sugar. Let it cool to room temperature. Mascarpone mixture:1. Whisk mascarpone cheese, powdered sugar, and heavy cream until smooth and creamy. Assembling:1.. Dip ladyfingers quickly into the coffee soak and place them in a layer in your serving dish.2. Spread half of the mascarpone mixture over the soaked ladyfingers.3. Add a layer of dark chocolate ganache and sprinkle shaved dark chocolate over it.4. Repeat the layers, ending with the mascarpone mixture.5. Dust generously with cocoa powder and top with more dark chocolate. Chill:1. Refrigerate for at least four hours or preferably overnight before serving.Matcha tea tiramisu with Alphonso mango pureeTaking the classic tiramisu to a whole new level, The Westin Hyderabad Mindspace's executive chef Prem Kumar.P, reimagines the Italian dessert with new ingredients while staying true to its concept. He explains, "My unique twist combines earthy Matcha and tropical mango for a refreshing take. This version pairs the earthy, slightly bitter taste of Matcha with the sweet, tropical flavour of Alphonso mango. The dessert features layers of ladyfingers soaked in Matcha and creamy mascarpone, interspersed with smooth mango puree. This blend of Japanese and Indian ingredients adds a refreshing twist to the classic Italian dessert, making it a perfect choice for those who enjoy trying new tastes." Ingredients:Matcha Mascarpone CreamEgg yolks 3 nosSugar 70 gmMascarpone cheese 225 gm Whipping cream 350 gmMatcha powder 2 tspVanilla extract 1 tspMatcha SoakMatcha powder 2 tsp Sugar 1 tbspHot water 120 gmAlphonso PureeAlphonso mango puree 1 cupCardamom powder 1/2 tspPowdered sugar 1/2 tbspMethod:For Matcha Mascarpone Cream:1. Whisk egg yolks and sugar over a double boiler until pale.2. Mix in mascarpone cheese until smooth.3. Whip cream, Matcha, and vanilla until medium peaks form.4. Fold whipped cream into mascarpone mixture.Matcha Soak:1. Combine Matcha powder, sugar and hot water. Whisk until frothy.Alphonso puree:1. Mix mango puree, cardamom and powdered sugar. Method:1. Dip lady fingers in matcha soak and layer in a container.2. Add layers of mascarpone cream and Alphonso puree. Repeat layers.3. Refrigerate for at least four hours or overnight.4. Sprinkle with Matcha powder before serving.Coffee Tiramisu While the classic Tiramisu is delicious, chef Rahul Remedios at SAZ American Brasserie in BKC & SAZ Cafe Lower Parel, says you can simply make a Coffee Tiramisu by adding some coffee liqueur. Ingredients: Espresso 2 shotsMascarpone 400 gmYolks 6 nosCaster sugar 100 gmWhipped cream 220 gmSavoiardi biscuits 1 packCoffee liqueur 60 mlMethod:1. Make a sabayon whisking the castor sugar and yolks over double boiler until thick.2. Soften the mascarpone and add to the mixture along with espresso and coffee liqueur.3. Fold in the whipped cream.Assembly:1. Dip savoiradi biscuits in espresso and layer alternately with mousse and cocoa powder.2. Set in the fridge before serving.Tiramisu with rum and kahlua Adding a bit of rum and kahlua to the classic Tiramisu recipe, chef Christian Huber, JW Marriott Pune, said, "Tiramisu has always been one of my favourite desserts because it's not just a cake, but a dessert that beautifully blends cake-like texture with layers of flavour. As a coffee lover, it's the perfect way to end a meal or simply enjoy on its own. When I was young, after sports, if we won, we'd always get invited to pizzeria where tiramisu was the only dessert on offer, displayed in a glass vitrine alongside the food pans—an abundance we could indulge in after the pizza. That experience sparked my addiction to it, and since then, I’ve made it a mission to perfect this classic. Today, I like to think of tiramisu as the only sweet drama you need in life, where every bite is a story of indulgence, nostalgia, and a little innovation with each layer I create.”Ingredients:Castor sugar 400 gmWater 150 gmEgg yolk 20 gmMascarpone cheese 1,500 gmCream 800 gmGelatin leaves 5 nosCoffee syrup 250 mlSavoiardi biscuits 300 gmRum 140 gmKahlua 65 gmMethod:1. Mix sugar and water and heat up to 120 degrees Celsius.2. Whisk egg yolk and simultaneously add the above mix.3. Add creamed Mascarpone to the above mix.4. Melt the Gelatin and add to the mix. 5. Whip the cream and add to the above mix.6. In a shallow dish, combine the cold espresso, rum and Kahlua.7. Dip the Savoiardi biscuit in the liquor mixer and arrange half of them in a single layer in bowl.8. Spread half of the mascarpone mixture over the soaked savoiardi.9. Spread the remaining mascarpone mixture over the savoiardi and dust with cocoa powder.10. Before serving refrigerate for at least 8 hours.
02 April,2025 10:08 AM IST | Mumbai | Nascimento Pinto
Eid al-Fitr 2025: 5 easy recipes for a traditional yet innovative feast
As Muslims get ready to celebrate Eid on March 31, mid-day spoke to Indian chefs and asked them to share their favourite recipes for the occassion. They not only share recipes for a classic Hyderabad Haleem but also for Gosht ki Nihaari and Chicken-Kori Sukka Biryani among other dishes. Eid Mubarak! Gosht ki Nihaari While there is a lot to explore when it comes to cooking for the festival, chef Asif Qureshi, Indian masterchef at Saffron in JW Marriott Mumbai Juhu, says you can make a Gosht ki Nihaari for Eid. He explains, "Gosht ki Nihaari is a dish that perfectly captures the essence of celebration and family. The rich, slow-cooked meat with its deep spices creates flavours that are both comforting and indulgent-just the kind of meal that brings everyone together. It's a tradition in our family, one that has been passed down for generations. I remember the smell of nihaari filling the house on Eid. For me, it's more than just a meal; it's about honouring those traditions, creating new memories and enjoying the togetherness that makes Eid so meaningful." Ingredients:Mutton curry cut 1 kg Mustard oil 500 mlOnion slice 250 gmOnion paste 250 gmGinger and garlic 25 gmCoriander powder 10 gmCardamon 2 noClove 2 noMace 2 noCinnamon stick 2 noBay leaf 2 noSalt To tasteTurmeric powder 10 gmDegi mirch 20 gmGhee 500 gmChana powder 10 gmMutton stock 1 litreRose water 2 mlKwara water 2 mlGaram masala powder 5 gm Javitri elaichi powder 5 gm Method:1. Heat lagan, add mustard oil, add Indian whole spices, add slice of onion, mix it well and let it turn golden, add mutton, onion paste and simmer it till it release water.2. Add coriander powder, add curd and degi mirch powder, mix it well.3. Add mutton stock, rose water, water, garam masala, javitri elaichi powder. 4. Bind with chana powder to have good consistency. Chicken - Kori Sukka Biryani with Samak RiceEid celebrations are incomplete without biryani and Arun Kala, executive chef at Radisson Blu Plaza Karjat, says you can add a twist to it. He explains, "Eid festival has one celebratory dish name synonymous which is Biryani and this particular recipe calls for a Mangalorean twist of Chicken sukka with healthy Samak rice." Ingredients:Ghee 3 tbspGinger garlic paste 1 1/2 tbspOnions, sliced 2 nosTomato, chopped 1 nosCoconut, grated 50 gmBlack pepper 1/2 tspPoppy seeds 1/2 tspCashew nuts 15 gmCloves 5 nosCoriander seeds 1 tbspRed chillies, dry 6Blackstone flower, small 1 noChana dal 1 tbspTurmeric powder 1/2 tspBay leaf 1 noCardamom 3 noCinnamon stick, small 1 noStar anise 1 noFennel seeds 1/2 tspCumin seeds 1/2 tspChicken 300 grams Samak rice 1 1/4 cupCurd 100 mlMint leaves 20 gm Coriander leaves 20 gmGreen chillies 2 nosBoiled egg 1 noSalt to tastePhyllo sheets 2 no Method:1. Saute all the dry ingredients with coconut and one tablespoon ghee over medium flame. Once golden colour let it cool and make a paste of the ingredients.2. Fry sliced onions in remaining ghee until brown in colour. Add ginger garlic paste, cook for two minutes. Add sliced tomatoes, turmeric powder and the paste.3. Place chicken in it and fry. Then add yoghurt and keep on stirring until chicken is half cooked. Add samak rice and add boiled water, check seasoning in the mixture and cook for 10 minutes.4. Take a ceramic handi and place the biryani with a boiled egg, mint, coriander, slit green chillies inside it and close it with the phyllo pastry.5. Bake the handi with the ingredients in it for 10 minutes at 200 degrees. Serve hot with raita. Pan Tandoori ChickenWhile biryani and nihaari are favourites, chef Varun Inamdar, said you can make a Pan Tandoori Chicken. He added, "Indian families usually reserve meat, seafood or chicken for a Sunday. Other days, it was primarily vegetarian with the exception of eggs from time to time. This recipe was like a ray of sunshine on a dreary day - the ultimate family mood lifter." Ingredients:Godrej Real Good Chicken or any other chicken, cut into bite sized pieces 1 kg Fresh garlic paste 1 tbspFresh ginger paste 1 tbspCurd 4 tbspMustard oil 1 tbspTurmeric powder 1 tbspRed chilli powder 1 tbspGaram masala powder 1 tbspFoxtail millets flour 2 tbspToasted Salt as required 2 tbspLemon, juiced ½Mustard oil 2 tbsp Method:1. In a deep bowl, place the cleaned & washed chicken pieces. 2. Add all the other ingredients. Mix and keep aside. 3. This can be marinated and kept overnight, too, if you please. 4. In a pan, take mustard oil and when hot, place the chicken pieces. 5. On medium-high flame, pan fry the chicken for a few minutes, stirring occasionally. 6. Lower the flame and allow the chicken to release water. Allow the chicken to caramelise. 7. Switch between medium to high flame and lowering the flame only when you wish to mix and stir. 8. Burn spots in this recipe are intentional. Serve warm. Spice Route Mutton Rista with pomegranate and pistaChef Pritpal Singh Bakshi at at Novotel Goa Candolim inspires you to cook his personal favourite which is Spice Route Mutton Rista with pomegranate seeds and pista. He explains, "When I cook this Mutton Rista, I'm not just cooking a meal, I'm sharing a part of myself to celebrate community festivals with all." Ingredients:Fresh mutton meat boneless 500 gmMutton fat 500 gmOil or ghee 40 mlTomato puree 3 cupsCurd 20 mlOnion paste 50 gmGarlic paste 10 gmGinger powder 5 gmFennel seed powder 10 gmCinnamon powder 5 gmKashmiri chilli powder 10 gmGreen cardamon 3 pcsRed chilli powder 5 gmFried onions 20 gmPomegranate pearls 20 gmPista slivers 40 gm Method:1. Take 500 gm boneless mutton cut in small pieces add 50gms mutton fat, and pound with the wooden or metal hammer into paste.2. Add half teaspoon ginger powder, half teaspoon fennel powder, half teaspoon salt, half tea spoon Kashmiri chilli powder and mix all together.3. Make mutton balls, weight should be not more than 60 gm, and dip in ice cold water to give you two portions.4. Heat the pan on low flame, add ghee, onion paste, half teaspoon garlic paste and saute. Add 3 cups of fresh tomato puree, 2 cup of water, and 2 teaspoon of curd, cinnamon powder and let it boil. Once the gravy is boiling, add meat balls, let it cook in its juicy gravy to the juicy texture.5. Before serving garnish with golden fried onions and fennel powder. Hyderabadi HaleemWhen you talk about celebrating Eid, it is impossible to not talk about Haleem. Avisek Bagchi, who is the executive sous chef at JW Marriott Kolkata, says you can make the classic Hyderabadi Haleem. It is one of the most popular dishes from the region and cannot be missed during this time of the year for the Eid feast. Ingredients: For the Haleem base:Broken wheat 1 cupChana dal 1/4 cupToor dal 1/4 cupMoong dal 1/4 cupMasoor dal 1/4 cupUrad dal 1/4 cupBoneless mutton 1 kgOnion, large, sliced 1 noGinger-garlic paste 1 tbspGreen chilies 2-3 nosTurmeric powder 1 tspRed chili powder 1 tbspCoriander powder 1 tbspGaram masala 1 tbspBlack pepper powder 1 tbspCumin powder 1 tbspGhee 1 tbspYogurt 1/2 cupWater or stock 5-6 cupsSalt to tasteFor tempering and garnish:Fried onions 1/2 cupGhee 2 tbspCumin seeds 1 tspCardamom pods 2-3 nosCloves 2-3 nosCinnamon stick 1-inchLemon juice 1 tbspFresh coriander leaves (chopped)Mint leaves (chopped)Sliced almonds or cashews (optional) Method: Step 1: Preparing the grains and lentils1. Wash and soak the wheat and lentils for at least 2-3 hours. Step 2: Cooking the meat1. Heat 2 tbsp ghee in a heavy-bottomed pot or pressure cooker.2. Add sliced onions and sauté until golden brown.3. Add ginger-garlic paste, green chilies, and cook until the raw smell disappears.4. Add the mutton, turmeric, red chili powder, coriander powder, black pepper, cumin powder, and salt.5. Stir well and cook until the meat releases its juices.6. Add yogurt and cook until the oil separates.7. Pour in water/stock, cover, and cook until the meat is tender (about 45 minutes to 1 hour, or 5-6 whistles in a pressure cooker). Step 3: Cooking the lentils and blending1. In another pot, boil the soaked wheat and lentils with water until soft.2. Blend the mixture into a coarse paste using an immersion blender or by mashing with a wooden spoon.Step 4: Combining and slow cooking1. Shred the cooked meat and mix it with the blended wheat-lentil mixture.2. Stir continuously on low heat for about 30-40 minutes to achieve a thick consistency.3. Add garam masala and more ghee if needed. Step 5: Tempering and garnish1. Heat 2 tbsp ghee in a pan, add cumin seeds, cardamom, cloves, and cinnamon.2. Pour this over the haleem and mix well.3. Garnish with fried onions, lemon juice, coriander, mint leaves, and nuts.
30 March,2025 10:17 PM IST | Mumbai | Nascimento Pinto
ChatGPT can be used in sensory evaluation of foods like brownies: Study
ChatGPT can be used in the sensory evaluation of foods, specifically brownies, according to a study, which offers insights that could streamline development of new products, and possibly enhance recipes. Researchers from the University of Illinois Urbana-Champaign in the US looked at 15 different brownie recipes, ranging from standard ingredient lists to unusual combinations, including mealworm powder and fish oil. Study author Damir Torrico, assistant professor in the Department of Food Science and Human Nutrition, provided ChatGPT with recipe formulas, and asked the AI to describe sensory characteristics of each brownie, including taste, texture, and overall enjoyment. Torrico then categorised the themes of ChatGPT’s responses to determine if they were positive, negative or neutral. “Sometimes, relying on human testers can slow down the process, especially when multiple product prototypes need to be evaluated simultaneously. Sensory panels require time and careful coordination, and in some cases, certain ingredients may not be food-grade, making them unsuitable for tasting,” said Torrico in the study published in the journal Foods. That is why large language models such as ChatGPT are being considered for sensory evaluation. It is possible to create models that can replicate certain human responses. Surprisingly, ChatGPT’s responses were overwhelmingly positive, even for recipes that included unusual ingredients. This positivity aligns with the psychological phenomenon scientists call “hedonic asymmetry”. “Hedonic asymmetry” is the idea that people (and apparently AI) tend to describe things that are beneficial to them in more positive terms. Food serves a role in keeping us full and giving us energy, Torrico explained, causing humans to respond to food in a positive manner. In ChatGPT’s attempt to act human, it seemed to display this behaviour. “ChatGPT was trying to always see the good side of things,” Torrico said. “Using AI can give general insights of what products can be considered for further testing, and what products shouldn’t be put through that long process,” Torrico said. “I could see ChatGPT being developed for sensory evaluation to help the industry.” Looking ahead, he plans to refine the experiment, training ChatGPT to respond with a vocabulary that is similar to a human descriptive panel.
30 March,2025 01:00 PM IST | New York | IANS
Gudi Padwa: Follow these traditional, innovative recipes for a festive feast
Many Indians from different parts of the country including Maharashtra, Daman, Goa and parts of Karnataka are all set to come together in their neighbourhoods to celebrate Gudi Padwa on March 30 later this month. While culture and traditions will take centre stage, food is also an integral part of celebrations and cannot be ignored be ignored during this time of the year. Ahead of the festival, mid-day spoke to Indian chefs and asked them for their favourite recipes that people can make. They not only share a recipe for a traditional Mango Shrikhand and Puri but also an innovative Beetroot Kokum Risotto that people can make to celebrate the festival. Mango Shrikhand with PuriWhen you talk about Gudi Padwa, it is impossible to talk about Mango Shrikhand with Puri, as the mango season is upon us. Ritesh Raje, executive sous chef at Doubletree by Hilton Goa Panaji suggests making the dish to celebrate the Marathi New Year. He explains, "Mango Shrikhand with crisp, golden puris is a celebration of flavours and textures — creamy, fragrant, and indulgent. The sweetness of ripe mangoes, the warmth of cardamom, and the crunch of nuts create a perfect balance. Paired with piping hot puris, it’s a timeless delight that brings joy to every bite." Ingredients: For Mango Shrikhand:Hung curd (thick yogurt) 2 cupsMango pulp (fresh Alphonso or Kesar mango) 1 cupPowdered sugar (adjust to taste) 1/2 cupCardamom powder 1/2 tspA few saffron strands (soaked in 1 tbsp warm milk)Chopped nuts (almonds, pistachios) 1 tbsp For puri:Whole wheat flour 2 cupsSemolina (optional, for crispiness) 1 tbspSalt 1/2 teaspoonOil or ghee 1 tbspWater (as needed for dough)Oil (for deep frying) Method: Step 1: Prepare Mango Shrikhand:1. Place thick hung curd in a bowl and whisk until smooth.2. Add mango pulp, powdered sugar, cardamom powder, and saffron milk. Mix well.3. Chill in the refrigerator for at least 1 hour.4. Garnish with chopped nuts before serving. Step 2: Prepare puri1. In a bowl, mix whole wheat flour, semolina, salt, and oil.2. Gradually add water and knead into a firm dough. Let it rest for 15 minutes.3. Divide into small balls and roll each into a small, round puri.4. Heat oil in a deep pan and fry puris until golden brown and puffed up.5. Drain on paper towels. Assembly:1. Serve chilled mango shrikhand with hot, crispy puris. Enjoy your delicious traditional dessert! Beetroot Kokum RisottoAt Brasserie in Hilton Mumbai International Airport, executive chef Altamash Patel says drawing from his roots in Maharashtra, he recommends making Beetroot Kokum Risotto, blending tradition with elegance. He explains, "Gudi Padwa represents new beginnings, vibrancy, and the celebration of the harvest, and I wanted to capture that energy in this dish. The beetroot, with its earthy sweetness and rich red colour, is a visual and symbolic tribute to the festival, and kokum is a beloved ingredient in Maharashtrian cuisine, which brings a tangy and aromatic contrast. The creamy risotto serves as the perfect base to bring these elements together, slow-cooked to build depth and balance." Ingredients: For the risotto:Arborio rice 1 1/2 cupsBeetroots, medium peeled and cubed 2 nosGhee (clarified butter), medium 2 nosOnion, medium, finely chopped 1Garlic cloves, minced 2 nosMustard seeds 1 tspCurry leaves 8-10 nosHing (asafoetida) 1 pinchVegetable stock (or chicken stock) 4 cupsKokum (soaked in 1/2 cup warm water for 10 minutes) 1 cupWhite wine (optional, or you can skip this and use stock) 1/4 cupParmesan cheese (optional for extra creaminess), grated 2 tbspSalt and pepper to taste For garnish:Roasted cashews, roughly chopped 2 tbspFried onions 2 tbspFresh coriander or mint leaves, chopped (for garnish)Pomegranate seeds for garnishA drizzle of ghee for finishing Method:1. Preheat the oven to 180 degree Celsius (350 degrees Fahrenheit). Toss the cubed beetroots with ghee, salt, and pepper, and roast for 25-30 minutes until tender. Set aside.2. Soak the kokum in warm water for 10 minutes, then strain and add the kokum water to warm vegetable or chicken stock. Keep the stock simmering.3. Heat ghee in a large pan over medium heat. Add mustard seeds, curry leaves, and hing, and cook for a few seconds until fragrant.4. Add chopped onions and garlic to the pan and sauté until soft and translucent, about 3-4 minutes.5. Stir in the Arborio rice and cook for 2 minutes, then add white wine (if using) and cook until absorbed.6. Begin adding the warm kokum-infused stock, one ladle at a time, stirring frequently, until the rice is tender and creamy (about 18-20 minutes).7. Stir in the roasted beetroot cubes and cook for a few minutes until heated through.8. Finish with a drizzle of ghee, adjust seasoning, and garnish with roasted cashews, fried onions, fresh herbs, and pomegranate seeds. Serve hot.
29 March,2025 11:04 AM IST | Mumbai | Nascimento Pinto
Feeding India's love for Korean culture, McDonald's India launches K-food range
India has been experiencing the Korean wave of K-Pop, K-Dramas, and K-Beauty for many years now, and that has captured hearts across India. With its growing popularity, McDonald's India (West & South), owned and operated by Westlife Foodworld, is introducing a limited-time Korean range of burgers, sides and beverages, showcasing Korea to McDonald's India. Inspired by India's shared love of all things Korean, this is a limited-time offering (LTO). Diners can now spice up their everyday snacks with McDonald's all-new Korean range, starting at just Rs 69. They can now ‘Make it Korean’ with their favourite menu items including the Korean McAloo Tikki Burger, Korean Chicken Surprise, Korean McSpicy Chicken, Korean McSpicy Paneer Burger and Korean McEgg Burger – all now transformed into Korean delights. That is not all because McDonald's India is adding an extra kick of flavour with its new Korean Spice Mix. The customers are now set to get a new Shake-Shake experience as they can transform their favourite Fries, Chicken McNuggets, and McSpicy Chicken Wings for the customers in South, into a Korean inspired treat. In this new range the company has also introduced the refreshing Korean Yuzu-Pop. It perfectly complements the spicy flavours and completes the authentic Korean meal experience at McDonald's. Whether customers are casual foodies or full-fledged Korean culture fans, this range promises to make the McDonald's experience even more exciting with authentic Korean flavours. Arvind RP, chief marketing officer, McDonald's India (West & South), said, “Korean culture has been having a significant impact on Indian consumers, from music and fashion to food. With our new Korean range, we are bringing that authentic experience to life through taste. At McDonald's India (W&S), we have always believed in bringing in new global experiences and hence be relevant to our customers' ever-evolving tastes and preferences. We believe that the new Korean Range is a bold, flavourful way for fans to enjoy the best of Korea, right here at McDonald's India.” So, if diners are craving a flavourful Korean burger or looking to add some interesting flavour to their Fries, this Limited-Time Offering is available at McDonald's outlets across West and South India. Guests can visit their nearest McDonald's or order on McDelivery to experience the Korean deliciousness before it's gone!
26 March,2025 01:34 PM IST | Mumbai | mid-day online correspondent
Mumbai's Masque declared 'The Best Restaurant in India 2025'
As a part of the highly-anticipated Asia's 50 Best Restaurants 2025, Mumbai's Masque restaurant has been declared 'The Best Restaurant in India' 2025, according to the social media account of 'The World's 50 Best'. The prestigious title comes to the Mumbai-based restaurant for the fourth time in a row after first getting it in 2022, followed by 2023 and 2024. In the statement following the announcement, it said, "One of India's most forward-thinking restaurants, Masque's raison d'être is to show off the wealth of India's produce, extracting maximum flavour from local ingredients in a tasting menu served in a stylish former Mumbai textile mill. It added, "With vegetarian and non-vegetarian options, Masque's seasonal menu degustation in dishes such as Kashmiri morels with patra (Colocasia leaves), stuffed with either fresh peas or barbecued pork." The restaurant appears at No. 19 on 'Asia's 50 Best Restaurants 2025'. In 2024, they had also appeared at No. 78 on 'World’s 50 Best Restaurants'.City-based restaurateur Aditi Dugar is the founder, director, and owner of Masque Restaurant, where Varun Totlani is the head chef. The restaurant is popularly known for its 10-course tasting menu that showcases India's rich produce.The only other Indian restaurant in the Top 50 is New Delhi's Indian Accent at No. 46. In the extended list of Top 100, city-based restaurant The Bombay Canteen, appeared on No. 91, and The Table appeared on No. 88, while Americano is at No. 71. The list also feature's other restaurants from the Indian capital like Dum Pukht at No. 89 and Inja at No. 87. Bengaluru's Farmlore is on No. 68, while Naar from Kasauli in Himachal Pradesh is on No. 66.
26 March,2025 10:25 AM IST | Mumbai | mid-day online correspondent