The 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 correspondent
Can you imagine enjoying a gendaphool (marigold) sorbet at a restaurant? It may only be a palate cleanser at Palaash, a restaurant situated near the Tipeshwar Wildlife Sanctuary in the heart of the Tipeshwar Forest in Maharashtra, but it is exactly what chef Amninder Sandhu set out to do when she opened the restaurant in October 2023. The flower is only one of other wild and foraged foods that have been entering menus in restaurants like Sandhu’s that sourced ambaadi (sorrel) and chinch (tamarind), which are only the tip of the iceberg, or should we say forest? Armed with her culinary expertise, the Indian chef known for Bawri in Goa’s Assagao, wanted to share her deep connection and appreciation for the local community and their traditions with the one-year-old restaurant. It is also what inspired her degustation menu that takes the liberty of showcasing wild and foraged foods in more than one dish. She explains, “My culinary philosophy emphasises hyper-local ingredients, honouring the region's biodiversity while supporting sustainable practices. By sourcing wild foods, we celebrate unique flavours and the invaluable knowledge of local women who understand these ingredients. This approach not only reflects the authentic culinary heritage of Maharashtra, Madhya Pradesh, and Andhra Pradesh but also fosters a sense of pride and belonging among chefs and diners.” Exploring wild foods and their appearance on menus Coincidentally, only last week, chef Niyati Rao did something similar when she showcased a pop-up menu at Ekaa in Fort celebrating the culinary legacy of Odisha through a variety of ingredients. The Mumbai-based chef dived into the rich culinary legacy while also collaborating with the royal family of the Belgadia Palace in Odisha’s Mayurbhanj. The eight-course meal coupled with four cocktails, together not only celebrated cooking techniques but did that by smoking meat using Sal leaves, and even using Ambulo (elephant apples) among other ingredients, which were foraged on their visit to the eastern state. Every year, Wild Foods Day is observed on October 28. While tier-1 cities and metros like Mumbai are booming with new restaurants that boast of sourcing ingredients from all over the world, there are quite a few who are also exploring local wild and foraged foods in India’s many different regions. These are often appearing as pop-up menus or simply as staples with Sandhu and Rao’s menus being among those that champion or are trying to champion this exploration. Sandhu explains, “The menu showcases an array of wild and foraged foods that highlight the richness of our local environment. Diners can enjoy Ambaadi (sorrel), Chinch (tamarind), Charred Ananas (pineapple), and Gendaphool (marigold petals) in a refreshing sorbet. We also utilise wild bamboo for smoking meats and seasonal produce sourced directly from our surroundings.” While oranges are more popular in cities, the team uses wild oranges that are abundantly found in Tipai, and they even make a delightful appearance in the amuse-bouche, a delectable bite-sized dish given before a meal. Interestingly, these ingredients are definitely heard of but using their wild versions automatically mean they are handpicked from the source by locals. The chef further adds, “While locally grown Mahua are featured in our dessert course, they are celebrated for their natural sweetness and unique floral flavour. Additionally, we incorporate tender green leafy vegetables like Harbharyacha paala, Ambadi, Shevla, Kena, and Tandul kundra, alongside wild bamboo and wild turmeric, including their flowers and leaves. Varieties of Colocasia and wild amaranth also find their way into our dishes.” The restaurant even makes a flowers tea that uses local flowers or even Nagpuri crabs, which appears as a separate course on the menu. For another main course dish, the Bamboo smoked pork or Bamboo smoked phanas, is served with Indrayani rice and Haldi patta. At Perch, another restaurant at Tipai, the luxury resort near the sanctuary, they even serve Rushichi Bhaji, which features amaranth leaves, sweet potatoes, various gourds, pumpkins, tender peanuts, and plantain. While Sandhu spends time around the source of these very wild and foraged foods, chef Sarfaraz Ahmed, who is the corporate chef at Passion F&B, which runs Tresind Mumbai, has a very different relationship with the ingredients. He explains, “Being born and brought up in Himachal, I have always been exposed to the abundance of greenery and nature. While going on treks I was often exposed to all kinds of berries, tomatoes, spinach, mushroom, even medicinal herbs and juniper. Hence, whenever possible, I try to include them in the menu to let the diner also experience the abundance nature has to offer.” It has inspired him to use mushroom morels and arvi (Colocasia) leaves which are currently on the menu. “As a part of our degustation menu, we have a dish called mushroom & waffle, ghee roast, curry leaf honey. We pair the ghee roast mushrooms with vada waffles, we use morels in the process. The other dish is called Arvi ka Saag which is part of our business lunch experience.” Even chef Sanket Joshi, who is the head chef at Avatara, the vegetarian fine-dining restaurant in Juhu, has taken the liberty of using foraged ingredients on their menu. He explains, “We have used different types of leaves and edible flowers on the menu which complement the food. The menu includes produce like Baby Roselle leaves, cranberry hibiscus leaves and begonia flowers; we also use artichoke and make a savoury version of modak along with a kokum Malvani rassa and use jackfruit in one of the dishes called Coorg spiced jackfruit with idiyappam and Chettinad curry.” Uniqueness of wild and foraged foods While these are a variety of wild foods, what really makes them unique? Joshi explains, “Wild and foraging foods are unique because they are unexplored ingredients and flavours. Each of these leaves, herbs, berries and fruits which we get to use in the menu are a new experience for the diners, and we get to create more sustainable foods. Also, the level of creativity increases, and the complete flavour profiling and rarity of the foraged foods make it unique. It is not only the awareness about the ingredients that have always existed but other elements that make them a favourite for Ahmed. He explains, “They are also packed with nutrients and flavours, but their value has diminished over the years. We are now working toward reviving the use of foraged foods and crops and are now going back in history. This in favour is working towards a more sustainable environment and at the same time balancing the ecosystem as well.” Even Sandhu believes their uniqueness is shining bright in a rapidly evolving culinary landscape. “It is because they offer a genuine connection to nature and local ecosystems. Unlike commercial ingredients, these foods are often unique to specific regions, reflecting the local biodiversity and cultural heritage. Their seasonal availability and distinctive flavours add a layer of authenticity and intrigue that can’t be replicated with mass-produced items.” It is important to note that the chef, who is known for her association with the Taj Group and more particularly being the orchestrator of Masala Bay, known for its live kitchen, at Taj Land’s End, even represented India on Netflix’s The Final Table in 2018 cooking on open fire, before appearing as the guest judge on MasterChef India’s Season 6. In 2021, she even opened Arth in Mumbai with a no-gas kitchen while celebrating local methods. Shedding light on the growing trend, she further explains, “This exploration encourages chefs to embrace traditional cooking techniques and slower preparation methods, allowing for a deeper exploration of flavours and textures. This results in dishes that are not only rich in taste but also tell a story about the land and the people who harvest them. As diners increasingly seek unique and meaningful culinary experiences, wild foods and foraged ingredients provide an opportunity to savour something truly special and rooted in the environment.” Ahmed believes this has been a significant change because even chefs are more aware about climate change and are doing their part in being sustainable and are working on the concept of farm to plate and fork, which directly highlights the produce. Sandhu says there is more to the use of wild and foraged foods than just their appearance in the dish. “There has been a growing trend among Indian chefs to embrace wild and foraged foods, driven by a focus on sustainability and a reconnection with local culinary traditions. By sourcing hyper-local ingredients, chefs enhance flavours while supporting local communities and promoting environmental responsibility.” This approach, she believes, celebrates the region's biodiversity, utilising traditionally foraged ingredients that offer authenticity and heritage. She adds, “It provides diners with a unique experience that feels genuine and non-commercial, emphasising detailed flavours and slow-cooked dishes prepared using traditional techniques.” Putting this into action, the founding partner – dining experiences at Tipai says they have 80 per cent of their staff from the neighbouring village of Marathwadi, where they are intimately familiar with these local ingredients in their daily lives. “Their families’ livelihoods as farmers depend on the demand for these ingredients, allowing us to build a thriving farmers' community that receives fair prices for their produce,” she shares. Wild produce in bottles Interestingly, wild and foraged foods are not only appearing on restaurant menus but also a part of packaged sauces with Naagin being one of them as they explore the uniqueness of India’s chillies. Arjun Rastogi, co-founder of the hot sauce brand, explains, “We make use of the Bhut Jolokia chilli, found in the northeastern states of Assam, Nagaland, and Arunachal Pradesh, to make our signature ‘Smoky Bhoot’. This inspiration stems from our passion for bringing something authentic and distinctly Indian to the table, while also spotlighting the extraordinary potential of these wild and indigenous ingredients that often go unnoticed. It’s all about delivering something different and exciting to the modern palate - an experience that isn’t easily found in mainstream hot sauces.” It is not only the bhut jolokia, also known as the ghost pepper, and for its fiery heat and smoky undertones, but also other choices that reflect this. "Another key ingredient is the Kanthari chilli used in our ‘Kantha Bomb’ hot sauce, a small yet potent pepper from Kerala known for its punchy heat and intense flavour. We also have the ‘Original’, which is made with Sankeshwari chilli from Maharashtra, and ‘The 65’ made with Byadgi chilli from Karnataka." While wild foraged foods appear on menu, Rastogi believes there are many other factors for them to be used by food brands. He quotes a 2023 report by Euromonitor, nearly 40 per cent of Indian consumers are seeking out food products that highlight local and natural ingredients. Further explaining, he says, “As people become more health conscious and aware of the benefits of organic and less-processed foods, foraged ingredients have gained appeal due to their authenticity and purity. Wild ingredients offer a way to explore regional flavours that are often overlooked by mainstream food products. This resurgence of indigenous ingredients, like wild chillies, herbs, and spices, allows chefs and brands to create distinctive, culturally rooted dishes and products that stand out in an increasingly competitive market.” On a much more personal note, he says the trend is also fuelled by the desire to reconnect with nature and traditional food wisdom, which offers an exciting way to experiment with new flavours while promoting biodiversity and supporting local foragers. This very exploration is also what makes using wild foods like chillies beyond restaurant kitchens a novel approach. He adds, “A report by Mintel indicates that 56 per cent of global consumers seek food that is natural and minimally processed, with many leaning towards products that promote authenticity and traceable origins. This is where wild ingredients shine, as they are often sourced directly from nature with minimal human intervention, offering a distinct, untamed flavour profile that cannot be replicated in conventional agriculture.” This, he feels, is highlighted with Kanthari and Bhut Jolokia variety of chillies. “Their use taps into the growing trend of hyper-localization, where consumers desire bold, indigenous flavours that have a story behind them. Additionally, foraged ingredients are perceived as more sustainable since they often involve less intensive farming practices, resonating with today’s environmentally conscious buyers. Thus, wild and foraged ingredients add a premium appeal to hot sauces, making them stand out in an increasingly crowded market by offering a taste experience that’s deeply connected to nature and local heritage,” he concludes.
26 October,2024 10:48 AM IST | Mumbai | Nascimento Pinto
Diwali is just around the corner and the anticipation of festive gatherings and lavish feasts fills the air. When one speaks of special practices and celebrations that mark the festival, preparing special festive dishes probably finds itself among the top mentions. While traditional Diwali dishes enjoy a huge fanbase, one can also experiment with cooking, blending diverse regional flavours and global inspirations to create savoury fusion food. From the vibrant streets of Mumbai to the rich kitchens of Rajasthan, Indian chefs share unique recipes that can add a gourmet touch to your celebrations. Discover Dabeli Bruschetta, a fusion of Indian street food and Italian charm, or savour the rich Bharli Vangi stuffed with local ingredients that embody the spirit of togetherness. With dishes like Posto Chikki Jhalmuri paired with Avocado Pachadi and the comforting Pithode ki Subzi, you can create a memorable dining experience that reflects the warmth and joy of Diwali. Dabeli BruschettaDabeli is a loved street food in Maharashtra, but what if you blend an Italian classic with it? Chef Tanya Quadros, founder of Banquet 18, Bangalore, tells us about the delightful fusion. She explains, “Dabeli Bruschetta is a fusion of two beloved snacks – the vibrant flavours of Indian street food and the elegant simplicity of an Italian classic. What makes this dish special is the unique twist of using Dabeli masala, peanuts, and pomegranate seeds to bring out the tangy, spicy, and crunchy elements, while the bruschetta base adds a perfect, crispy foundation. It’s a fun way to elevate street food with a gourmet presentation, making it an exciting addition to any party or celebration.” Ingredients:For dabeli masala• Coriander seeds 1 tbsp• Cumin seeds 1 tbsp• Fennel seeds 1 tbsp• Cinnamon stick 1/2 tsp• 2-3 cloves• Cardamom powder 1/4 tsp• Turmeric powder 1/4 tsp• Red chilli powder 1/2 tsp• Garam masala powder 1/2 tsp• Amchur powder 1/2 tsp• Salt, to taste For dabeli filling• Boiled and mashed potatoes 1 cup • Sev (fried gram flour noodles) 1/2 cup • Chopped onions 1/4 cup • Chopped cilantro 1/4 cup • Tamarind chutney 1/4 cup • Lemon juice 2 tbsp • Oil 1 tbsp• Peanuts• Pomegranate Method:1. Mix the mashed potato with tamarind chutney, lemon juice and 2 tsp of Dabeli masala and keep aside.2. Slice a garlic baguette, butter toast it on one side, crisp it and keep aside.3. Apply 2 tsp of the potato mixture prepared prior.4. Sprinkle chopped coriander, onion, sev, pomegranate seeds and peanuts on top. Posto Chikki Jhalmuri with Avocado Pachadi“Posto is a highly used ingredient and Jhalmuri is a street food of Kolkata. We mixed these two things to make what we Mumbaikars like to call a Chikki and enhanced the flavours of the same by serving a Pachadi, which is a staple side dish that every Andhra person has with Rice and Rotis, but we brought a twist to the same by using the evert trending Avocado as the base ingredient to make the same,” says Chef Ajay Samtani, Executive Chef of Via Bombay. He adds, “The dish is a fusion of two of the most beloved staples from Kolkata and Andhra, infused with Maharashtrian vibes, making it the perfect option for this Diwali season—a time that brings everyone together." For posto chikki jhalmuriIngredients:• Jhalmuri 30 gm • Khus Khus (Poppy Seeds) 10 gm • Oil 10 gm • Peanuts 10 gm • Mint leaves 5 gm Method:1. Heat oil in a pan and melt jaggery (as per taste).2. Once melted, add Jhalmuri, roasted poppy seeds and peanuts.3. Stir in mint leaves for freshness and flavour.4. Remove from heat and transfer to a mixing bowl.5. Portion into 15-gram chikki cookies, serving 5 pieces per portion. For avocado pachadiIngredients:• Fresh avocado (halved, seed removed) 50 gm • Fresh tomato 20 gm • Vegetable oil 30 ml• Dry red chillies 10 gm • Fresh green chillies 10 gm • Curry leaves 1 gm • Salt 2 gm • Fresh coriander (chopped) 5 gm • Chopped onion 10 gm • Chopped garlic 6 gm Method:1. Pre-prep: Wash the avocado, cut it in half, and remove the seed. 2. Cooking Process:• Heat oil in a frying pan and temper with curry leaves. • Sauté onion and garlic until lightly golden. • Add green chillies, dry red chillies, fresh tomatoes, and salt. Cook until the tomatoes soften. • Remove from heat and mix in the avocado and fresh coriander. Tempering for avocado pachadiIngredients:• Mustard seeds 2 gm • Turmeric powder 1 gm • White sesame seeds 2 gm • Fenugreek seeds 1 gm • Hing (Asafoetida) 1 gm • White urad dal 3 gm Method:1. Heat oil in a pan and add mustard seeds, sesame seeds, fenugreek seeds, urad dal, and turmeric powder. 2. Pour the tempering over the avocado pachadi mixture. Also Read: Dussehra 2024: Six recipes for stress-free hosting this festive season Bharli Vangi (Stuffed Brinjal Curry)A basic ingredient like brinjal is used to create this special savoury dish. Chef Paramveer Burmhi, Chef De Cuisine, of The Westin Mumbai Garden City, says, “Bharli Vangi is a special Diwali dish in Maharashtra as it represents the richness and warmth of the festival. The stuffing of peanuts, coconut, and sesame reflects the use of local ingredients that lend a festive touch to the meal. It’s often made for family gatherings and special guests, celebrating the harvest season and the joy of togetherness during Diwali.” Ingredients:• Small brinjals (eggplants) 8-10 • Roasted peanuts (coarsely ground) 1/2 cup • Grated fresh coconut 1/4 cup • Sesame seeds (roasted) 2 tbsp • Coriander powder 1 tbsp • Cumin powder 1 tsp • Red chilli powder 1 tbsp • Turmeric powder 1/2 tsp • Garam masala 1 tsp • Tamarind paste 1 tbsp • Oil 2 tbsp • Salt to taste• Mustard seeds 1/2 tsp • Cumin seeds 1/2 tsp • Fresh coriander for garnish Method:1. Wash and make slits in the brinjals, keeping them whole.2. In a bowl, mix peanuts, coconut, sesame seeds, coriander powder, cumin powder, red chilli powder, turmeric powder, tamarind paste, garam masala, and salt to create a stuffing.3. Stuff each brinjal with the prepared mixture.4. Heat oil in a pan, add mustard seeds and cumin seeds. Once they splutter, add the stuffed brinjals.5. Cook on low heat for 15-20 minutes, turning occasionally, until the brinjals are tender and the masala is well cooked.6. Garnish with fresh coriander and serve hot with chapati or rice. Pithode ki SubziChef Ratan Kumavat from the Regional Rajasthani Cuisines Kitchen of Taj Holiday Village Resort & Spa, explains what makes Pithode ki Subzi unique for Diwali. “A quintessential Rajasthani delicacy, made from gram flour dumplings cooked in a spiced yogurt-based gravy with or without other vegetables makes this an excellent choice for Diwali festivities. Its unique taste, simplicity, and cultural relevance make it perfect for the joyous occasion,” he says. “In Rajasthan, where resources like fresh vegetables are often limited due to the arid climate, gram flour-based dishes such as Pithode embody the region’s culinary ingenuity. The use of besan reflects the tradition of making the most out of pantry staples, a practice that resonates with the festival of Diwali, which celebrates prosperity, resourcefulness, and gratitude,” he further informs. Ingredients:For pithode:• Besan (gram flour) 1 cup • Mixed vegetables (chopped: potatoes, carrots, peas, cauliflower) – this is optional 1 cup • Turmeric powder 1/2 tsp • Red chilli powder 1/2 tsp • Cumin powder 1 tsp • Garam masala 1/2 tsp • Coriander powder; Salt to taste 1/4 tsp • Oil 1/4 cup • Water 1/4 cup For gravy:• Yogurt whisked 1 cup • Besan 1 spoon • Cumin seeds 1 tbs • Coriander powder 2 tsp • Red chilli powder 1 tsp • Turmeric powder 1/2 tsp • Garam masala 1/2 tsp • Ghee 2 tsp • Green chillies slit 1 or 2 • Ginger paste 1 tsp • Salt to taste• Fresh coriander chopped for garnish. Method:For pithode:1. In a bowl, combine the besan, turmeric, red chilli powder, cumin, garam masala, coriander powder, and salt. Gradually add water, stirring until you form a thick batter.2. Add the chopped vegetables to the batter and mix well to coat them evenly.3. Heat oil in a non-stick pan. Pour the batter into the pan and spread it evenly. Cook on low heat until the bottom becomes golden brown.4. Carefully flip the pithode and cook the other side until golden brown and cooked through. For gravy:1. In a bowl, whisk the yogurt with 1 tbsp besan to prevent curdling, set this aside.2. Heat 2 tbsp ghee in a thick bottom pan, once the oil is hot add cumin seeds till it sputters. Add ginger paste and green chillies sauteing briefly. Add coriander, turmeric, red chilli powder and salt. Saute for a minute to release the flavours. Slowly pour in the wicked yogurt mixture on low heat until the gravy thickens.3. Gently add the pithode pieces to the simmering gravy and let them cook for about 2 to 3 minutes.4. Sprinkle garam masala on top and turn off the heat. Garnish with chopped coriander leaves. Serve with hot puris, phulkas or steamed rice. Mutton NihariChef Balaji from Taj Cidade de Goa – Heritage, says, “Mutton Nihari makes for an ideal dish to grace the festive table. This slow-cooked delicacy is not only delicious but also rich in symbolism and tradition, making it apt for a Diwali feast representing warmth and abundance. Preparing Mutton Kareli Nihari involves cooking marrow-filled shank bones (kareli) in a delicately spiced gravy over several hours, creating layers of flavour. The richness of the marrow-infused broth reflects the spirit of prosperity associated with Diwali. Its fragrant spices—such as cinnamon, cloves, and cardamom—mirror the aromas of festive incense and enhance the celebratory atmosphere.” Ingredients:• Mutton shanks cut into pieces 1 kg• Ghee 2 tbsp • Large onion, finely chopped 1• Cloves garlic, minced 3• Piece ginger, grated 1-inch • Ground coriander 1 tsp• Ground cumin 1/2 tsp• Ground turmeric 1/4 tsp • Red chili powder (adjust to taste) 1 tsp • Garam masala 1 tsp • Salt, or to taste 1/2 tsp • Water 3 cups • Lemon juice 1 tbsp • Chopped cilantro for garnish• Wheat flour for thickening 1 tbsp (optional) Method:1. In a bowl, combine the mutton pieces with the ground coriander, cumin, turmeric, red chili powder, salt, and lemon juice. Mix well to coat the mutton pieces. Set aside for at least 30 minutes, or overnight for better flavor. 2.Heat the ghee in a large pot over medium heat. Add the onions and cook until they turn golden brown.3. Add the marinated mutton pieces to the pot and cook until the meat is browned on all sides.4. Stir in the garlic, ginger, garam masala, and remaining spices. Cook for a few minutes until fragrant.5. Pour in the water and bring to a boil. Reduce heat to low and simmer for 2-3 hours, or until the mutton is tender and the bitter gourd is cooked.6. If the gravy is too thin, whisk in the wheat flour and cook for a few minutes until thickened.7. Adjust the seasoning to taste. Garnish with chopped cilantro and serve hot with naan or paratha. Serving tips: For a individual person / pre plated version, you can thicken the gravy and reduce it, serving it on a bed of mashed potatoes. Also read: From Mayurbhanj to Mumbai: Ekaa to celebrate Odisha’s unique culinary legacy with a two-day pop-up
25 October,2024 05:51 PM IST | Mumbai | Jyoti Shukla
Diwali 2024 is just around the corner, and apart from vibrant festivities and rituals like lights, colourful rangolis and family get-togethers, the heart of the celebration lies in one of the most cherished traditions: sweets. Almost everyone loves to indulge in the world of ladoos, halwas, puran poli, kaju katli and more around the festive season. From crumbly ladoos to soft, moist gulab jamuns, each of these sweet treats not only carries deep cultural significance but also evokes a sense of nostalgia. But all that sweetness can easily throw one off their healthy eating goals. Is it possible to create sweets that are both healthy and delicious? Can these healthier alternatives still wow your guests? Understanding the desire to enjoy guilt-free versions of classic sweets that still capture the essence of the season, mid-day.com speaks to Indian chefs who share innovative and healthy takes on traditional sweets. Orange and walnut besan ladoo For those who like besan ladoo but are looking for a healthy twist, try this orange and walnut besan ladoo. “These ladoos bring a refreshing citrus twist to a traditional sweet. With jaggery replacing refined sugar, they’re a healthier way to enjoy Diwali festivities with a burst of festive flavour,” says Chef Rupesh Ramnath Mokal. Ingredients: Besan (Gram flour) – 1 cup Ghee – 1/4 cup Jaggery powder – 1/2 cup Walnuts (chopped) – 1/4 cup Orange zest – 1 tbsp Cardamom powder – 1/4 tsp A pinch of salt Method: Roast the besan: Heat ghee in a pan over low heat. Add the besan and roast it for 8-10 minutes until it turns golden brown and releases a nutty aroma. Stir continuously to prevent burning. Mix walnuts and cardamom: Add chopped walnuts and cardamom powder to the roasted besan. Mix well and turn off the heat. Add jaggery and orange zest: Once the mixture cools slightly, add jaggery powder, orange zest, and a pinch of salt. Stir everything together until well combined. Shape the ladoos: While the mixture is still warm, grease your hands with a little ghee and shape the mixture into small round ladoos. Cool and serve: Let the ladoos cool and set. Store them in an airtight container. Tri-Layer Halwa of Beetroot, Bottle Gourd, and Carrot Ever thought of a Halwa dish with multiple layers? According to Sous Chef Ashwin Kadam at Via Bombay, “This tri-layer halwa brings together the distinct flavours of beetroot, carrot, and bottle gourd in perfect harmony. It’s the essence of Diwali—vibrant, festive, and unforgettable.” Ingredients: Beetroot (grated) - 3 cups Bottle gourd (grated) - 3 cups Carrot (grated) - 3 cups Milk - 6 cups Mawa – 1 1/2 cups Sugar - 3 cups Ghee - 9 Tbsp Cardamom (crushed) - 6 Cashew - 15 Method: In a pan, sauté the grated vegetables (beetroot, bottle gourd and carrot) in 1 tbsp ghee for 3-4 minutes. Add 2 cups of milk, bring to a boil, and cook until thickened. Stir in 1 cup sugar and ½ cup mawa, and cook until the halwa turns glossy and leaves the sides. Add cardamom, garnish with cashews, and remove from heat. Layer each halwa in a glass, one on top of the other, and serve hot, garnished with nuts. Doodanche Fov If you are craving Goan flavours, try Doodanche Fov. Chef Anand Naik at Deltin Goa says, “Doodanche Fov is a comforting Goan dish that brings together the simplicity of poha with the richness of milk, sugar and aromatic cardamom. This warm, creamy treat is a perfect balance of sweet and spice, with a soft texture that melts in your mouth. During Diwali, it's an ideal dish to share with family and friends in Goa, symbolizing warmth and togetherness. Garnish it with kesar or nuts for an extra festive touch, making it a delightful addition to your Diwali celebrations." Ingredients: Poha (Flattened rice) - 1 cup Milk - 2 cups Water - 2 cups Sugar - 8 Tbsp Crushed cardamom powder (Elaichi) – 1 Tsp Method: Start by washing the beaten rice thoroughly under running water. Soak it in enough water for 10 minutes. Once softened, heat 1 cup of water in a saucepan over high heat. Add the beaten rice and bring it to a boil. After the water and beaten rice reach a boil, pour in the milk. Cook for 10 minutes, stirring occasionally to prevent the mixture from sticking to the pan. After 10 minutes, add sugar and stir until it dissolves. Mix in the crushed cardamom powder, allowing the Doodanche Fov to simmer for a few minutes. Turn off the heat and serve. For an extra touch, garnish with chopped nuts or saffron (kesar).
25 October,2024 11:58 AM IST | Mumbai | Joy ManikumarADVERTISEMENT
