Want To Bake Healthier With Millets? Here’s How To Get Started

Horse Gram: This Poor Man's Superfood Is A Powerhouse of Nutrients    

<p>She’s busier than the proverbial bee, working on her new Diwali menu. Home baker Juhi Pahwa is the toast of Bollywood with her lip-smacking treats in the 85-calorie cupcake and 45-calorie muffin series, her delicious grazing options in power-packed nut and seed trail mixes, brownie brittle with cracker-crisp consistency, keto-cocoa energy balls, healthy <i>nankhatai</i>, and her vintage theatre of flavours in eggless cakes. Call it The Better Binge.</p><p>“I am working on three new flavours: vanilla tea reduction, marble cake with chocolate accents, red velvet with Belgian dark chocolate…,” she says smiling, whipping divine bakes in minutes. Four years old in the business, Juhi has B-town celebs eating out of her hands—literally! Her famous jowar dark chocolate cake has die-hard fans in the best bods— Jacqueline Fernandes and Yasmin Karachiwala. </p><figure class="media"><oembed url="https://www.instagram.com/p/CCtplkiJgU0/"></oembed></figure><p>Katrina Kaif swears by her buckwheat pancakes with peanut butter strokes and a nutty organic drizzle. Esha Deol and Sophie Choudry simply love her pinatas. Ananya Pandey and her mum, Bhavna, ration her muffins throughout the week. The list goes on and on with Manish Malhotra, Alia Bhatt, Rajkummar Rao, and Patralekha being her patrons “I tweak my recipes in keeping with personal tastes, like Rajkummar and Patralekha wanted their cake with fresh fruits. I play with seasonal infusions in strawberries and mangoes to bring in the natural sugar rush,” says Juhi. She is a stickler for rules, and the rule is that you don’t put her jowar chocolate cake in the refrigerator. Yasmin did, and Juhi immediately rushed to her with another J-special in time for her son’s birthday cake cutting moment.</p><p>AlsoRead0</p><h2>Baking rules that must not be broken? </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Juhi-pahwa-inside-image-1_1635256080979.jpg"></figure><p>“Honestly, baking is all about precision,” says Juhi, who conducts online workshops for those keen to decode the magic that goes into the making of healthy, artisanal cakes and dessert hybrids. If my recipe says 113 grams of flour, you cannot toss in 120 grams. Follow everything to the T—from the exact baking time to the cooling period. </p><p>The biggest blooper? “Home bakers often keep checking on the cake every 10 minutes. Each time you open the oven, you lower the temperature and this is why cakes often sink. While baking millet cakes, it is crucial to follow the ratio and proportion in the ingredient list. Understand that each millet flour is different and behaves uniquely in terms of a hydration profile. For instance, jowar has a nutty flavour, and this cake carries a molten chocolate centre. You refrigerate it to ruin and render it rock solid,” she says. Ouch. </p><p>But all of us tend to toss the cake we receive on order into the polar region. “Chocolate carries stabilising agents that make them set at room temperature in a couple of hours. We function as a force of habit because we have always been conditioned as kids to also put Dairy Milk in the fridge, and prevent cakes from getting spoiled by shoving them in too. Desist!”</p><figure class="media"><oembed url="https://www.instagram.com/p/Bj4U7TClzlr/"></oembed></figure><p>The second golden rule? “Be mindful of the replacements you use,” she says. “To substitute eggs, there are tons of options like soaked flaxseeds or chia seeds, baking soda, condensed milk…What you use will be determined by what you intend to bake,” she grins. “Since cookies must be crunchy, use flaxseeds. A dot of vinegar makes the flour rise. For moistness, add in yoghurt…baking is a science. You can’t just ‘wing it’ like you can in cooking food where you make your own modifications and toss in available ingredients.”</p><p>That’s what makes her a prized pro—the keen understanding of the complexion of ingredients, their power in permutation and combination, and her contemporary awareness of substitutes as she upgrades her bouquet of techniques. </p><p>Juhi’s creations are works of art, picturesque and pouting perfectly on the plate. The third golden nugget? “No compromise! I use the best ingredients, like monk fruit sweetener, avocado oil, coconut sugar, olive oil, and Canadian maple syrup” And she works with devilish fervour to remain numero uno. At 6:30 am on Sundays when perhaps the whole world is sleeping, she is up preparing lip-smacking breakfast platters. </p><p>“On her birthday, Jackie called me to also place an order for 12 jowar dark chocolate cakes to be delivered in a couple of hours. I came up with four flavours: coffee, berries, cookie, and Nutella…baking is a passion for me. I am a compulsive creator,” laughs Juhi, wowing the natives with her yummy swirls on picture-perfect creations. She baked cupcakes for the music release of Kriti Sanon’s recent hit flick <i>Mimi</i> with Spotify codes on the little sweethearts that could be scanned instantly. Anita Dongre’s birthday cake was a gigantic vegan, gluten-free delight.</p><h2>Juhi Pahwa, the trailblazer </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Juhi-pahwa-inside-image-4_1635256094765.jpg"></figure><p>So, what’s “it" this year, as 2020 was the year of pinatas with celebs batting away on the cakes on Insta. “I was baking 25 pinatas a day last year!” she shares. Quite a trailblazing feat as after that every home baker was coming up with pinatas. Before that she came up with cake boats (and everyone followed suit), and blow-torched brownie crusts (ditto). “At present, I’m working on cinnamon carrot cakes and creations with a slight variation in a zucchini accent. No nut butter included,” says Juhi. “I prefer working with dehydrated date sugar or with fresh fruit combinations,” she adds.</p><p>Are there any moments when she toys with the idea of enrolling at a pastry school, just for the certification on paper? “Honestly, there is no pastry school in the world that teaches you healthy baking, and my conscience simply does not allow me to bake with <i>maida</i>, butter, and white sugar!” she laughs. While we are at it, another confession? “Social media is annoying! I simply lack the patience to film reels, I am a baker, not a dancer!” No worries. You have us sugar friends raving over every TBB indulgence.</p><p>AlsoRead1</p><h2>Recipes by Juhi Pahwa to make at home </h2><h3>1. Gudd Kaju Katli Bombs recipe</h3><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Juhi-pahwa-inside-image-2_1635256149303.jpg"></figure><h4>Ingredients</h4><ol><li><strong>2 cup </strong><i><strong>kaju</strong></i><strong> powder</strong></li><li><strong>1 piece desi gur chopped</strong></li><li><strong>1/2 cup water</strong></li><li><strong>1/2 tsp </strong><i><strong>elaichi</strong></i><strong> powder</strong></li><li><strong>1 tsp ghee</strong></li></ol><h4>Method</h4><ul><li><span style="color:hsl(0,0%,0%);">In a <i>kadai</i>, heat the water and gur together on medium heat, until the mixture reaches one string consistency (just like <i>chashni</i>).</span></li><li><span style="color:hsl(0,0%,0%);">At this stage add the kaju powder and stir vigorously until a dough is formed and the mixture starts leaving the pan. Add the <i>elaichi</i> for flavour and end with a teaspoon of ghee to give it a gloss.</span></li><li><span style="color:hsl(0,0%,0%);">Transfer the mixture to another bowl and knead while still hot to form a smooth shiny dough.</span></li><li><span style="color:hsl(0,0%,0%);">Form laddoos/bombs, decorate with gold vark, and enjoy.</span></li></ul><h3>2. Healthy chocolate fudge</h3><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Juhi-pahwa-inside-image-3_1635256161719.jpg"></figure><h4>Ingredients</h4><ol><li><strong>2 cups couverture chocolate</strong></li><li><strong>1 cup walnuts</strong></li><li><strong>1 tsp salt</strong></li></ol><h4>Method</h4><ul><li><span style="color:hsl(0,0%,0%);">Roast the walnuts in a 180* C oven for 10 minutes.</span></li><li><span style="color:hsl(0,0%,0%);">While still shot grind the walnuts to make walnut butter.</span></li><li><span style="color:hsl(0,0%,0%);">Melt the chocolate in a microwave and mix well with the walnut butter. Add in the salt (it increases the shelf life).</span></li><li><span style="color:hsl(0,0%,0%);">Set in a square greased tin and refrigerate overnight. Cut into cubes and serve!</span></li></ul>

Self-taught home baker Juhi Pahwa of The Better Binge makes carb-loading healthy with her edgy desserts and flirty millet cakes that belly up sassier ingredients. 

Self-taught home baker Juhi Pahwa of The Better Binge is a hit in Bollywood for her healthy treats, and she is sharing her healthy baking tips on zeezest.com.

Healthy Baking Recipe By Celebrity Baker Juhi Pahwa

Baker To Bollywood, Juhi Pahwa Shares Her Healthy Baking Tips

Home Bakers

Celebrity Chef

Healthy Eating

Baking 

Millets

Festive

Spirits brand, Diageo India, is tapping into the craft spirits boom with their new rice whisky, Epitome Reserve.

Made from rice grown in Punjab and matured in Goa, Epitome Reserve, rice whisky is a luxury Indian whisky made by Diageo India. For more, read ZeeZest.com

Diageo India Launches craft whisky made from rice | Epitome Reserve 

New Rice-based Craft Whisky To Hit The Market

On World Whisky Day, we try to understand why the world is gung-ho about Japanese whisky.

As one of the most expensive whiskies in the world, award-winning Japanese whiskies are coveted by all. For more read ZeeZest.com

6 Japanese whiskies for a genuine whisky lover | Zee Zest

Discover The Fascinating World Of Japanese Whisky 

The young are taking to Scotch whisky like never before and yes, they are drinking it in their cocktails too. 

Scotch is no longer a middle-aged man's drink, India's youth has taken a shine to the whisky and is not afraid to experiment. For more, read ZeeZest.com

Why the Indian Millennial Loves Scotch Whisky | Trends | Zee Zest

How The Young Indian Is Reviving An Interest In A Dram Of Scotch

<p>If ever there was a season to enjoy the soothing warmth of a whisky, it is winter. Nothing has the power to settle your body and your spirit (the winter blues are a real thing!) like a glass of the brown spirit with just a hint of smoke to warm you from the inside as it slides down. That’s why we reached out to whisky gurus for eight of the best whiskies to sip, savour and help thaw that winter chill this season. Sláinte!</p><h2>1. Glenmorangie Signet Scotch Whisky</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Glenmorangie-Signet_1636981983062.jpg"></figure><p>Think tiramisu, melting chocolate and espresso-like intensity! That’s what you get in this full-bodied dram. “While it carries no-age-statement, this Highland single malt is said to hold elements of some of the distillery’s oldest and rarest stocks, ranging from 35 to 40 years. The special ingredient in this whisky is heavily-roasted chocolate malt barley, which really beefs up the flavours. The delicious coffee and chocolate notes are perfectly suited for winter sipping,” believes Vaniitha Jaiin, founder of The Perfect Pour—a wine, spirits, and lifestyle consulting firm. The iconic bottle will be a refined, bespoke presence in your home bar.</p><p><strong>Price</strong>: Rs 50,900</p><h2>2. Talisker 10 Year Old</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Talisker-10YO_1636981992495.jpg"></figure><p>The very first whiff of this whisky, followed by the taste feels, like a warm welcome from a wild sea. Talisker is the oldest single malt <a href="https://zeezest.com/food/why-the-indian-millennial-loves-scotch-whisky-trends-zee-zest-651">scotch whisky</a> and is said to have been made by the sea, as it comes from a distillery on the shores of the Isle of Skye—one of the most remote, rocky, yet beautiful landscapes in Scotland. Only a few whiskies can tell the story of their origin better than Talisker. “This powerhouse of a single malt is made by the sea. So along with peat smoke, it has aromas of sea salt and fiery pepper which warms you up perfectly in the winter. The smokiness reminds you of a beach winter bonfire,” says Diageo Brand Ambassador, Shantanu Sengupta.</p><p><strong>Price</strong>: Rs 7,260</p><p>AlsoRead0</p><h2>3. J & B Rare (Blended Scotch Whisky)</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_J%26B-Whisky_1636982008220.jpg"></figure><p>If you are looking for a good blended scotch with a bit more smoke and malt, then the J&B Rare is a safe bet. On the palate, the whisky has a medium body that starts sweet and then develops a slight sharpness. “The notes of oak, smoke, and malt all backed up with a fruity sweetness makes this whisky a great winter sipper. It’s also a very pocket-friendly whisky that can be cherished in multiple ways. I like it best in a highball-style cocktail with ice and a splash of soda,” says Dhruv Sachdeva, bar supervisor at Perch.</p><p><strong>Price</strong>: Rs 3,060</p><h2>4. The Balvenie 14-Year-Old Caribbean Cask</h2><p>This Speysider single malt has been finished in casks that previously held Caribbean rum, imparting some extra sweetness and warmth to the whisky. “It’s a pure pleasure to sip this rum cask finished Balvenie that exemplifies the signature smooth, honeyed character of the drink. The innovative cask finish lends this whisky a rounded taste, some sweetness, warmth and a hint of vanilla. Do stock up for the winters,” says Jaiin.</p><p><strong>Price</strong>: Rs 11,500</p><p>AlsoRead1</p><h2>5. The Macallan Sherry Oak 12-Year-Old</h2><p>The Macallan distillery which was founded in 1824 has been producing some of the finest whisky you can get your hands on for nearly two centuries. The 12-year-old Sherry Oak is a deliciously smooth whisky with rich dried fruits and sherry, balanced with a hint of smoke and lingering spices. What else can you ask for in a glass of whisky? The maturation in hand-picked sherry seasoned oak casks from Jerez adds a layer of richness and complexity.    </p><p><strong>Price</strong>: Rs 17,499</p><h2>6. Suntory Toki</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Suntory-Whisky-Toki_1_1636984198120.jpg"></figure><p>If you love a whisky with character, but don’t want to jump into full-peated Scotch, then Suntory’s whiskies are the best—especially the deliciousness and versatility of Toki. “If I had to pick only one whisky to drink all winter long, it would be Suntory Toki. It’s a refreshing blend of the best of Japan’s whisky distilleries: Hakushu, Yamazaki, and Chita,” says Vidhi Puri, founder of The Cocktail Story. “This one can be consumed anytime as it’s super light, refreshing, clean and neat. It tastes great on its own but really shines in a highball. The citrusy note coupled with bitter herbs and a slight hint of pepper and ginger is what makes this whisky a huge hit in the winter,” she adds.</p><p><strong>Price</strong>: Rs 6,670</p><h2>7. Lagavulin 16 Year Old</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Lagavulin-16-Year-Old_1636982042041.jpg"></figure><p>Nothing beats an intense, smoky, and peaty whisky on a cool winter night. This quintessential Islay malt is a good place to start the peat odyssey. Expect lots of ashy smoke (35 ppm) and salty sea air, some seaweed and iodine. But, that’s not all! There’s just a trace of fruity sweetness, vanilla and burnt caramel, with a healthy dash of oak for balance. Intensely flavoured cheeses complement the deep, peat rich, sweet and salty character of this Lagavulin wonderfully.</p><p><strong>Price</strong>: 16,700</p><p>AlsoRead2</p><h2>8. Paul John Edited Single Malt Whisky</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Paul-John-Edited_1636982052149.jpg"></figure><p>This whisky label from the sunny shores of Goa has been delighting whisky aficionados across the world with its supreme balance, distinct sherry character and intense creamy flavours.“The Edited Single Malt Whisky starts off with a good hint of peat on the nose, gives way to honey and coffee, and lingers on to offer a long finish. I like my Edited neat, with one tiny cube of ice if the malt is really warm,” says Ajit Balgi, wine and spirit consultant, and founder of The Happy High.</p><p><strong>Price</strong>: Rs 5,000</p>

Single malt scotches, bourbons, and even blended whisky from Japan—there’s something for everyone, no matter your palate.

8 Best Whiskey: Must-try 8 Best Whiskey for Winter in India. If ever there is a season to enjoy the soothing warmth of a whisky, it is winter.

8 Best Whiskies in India you Must Try | ZeeZest

8 Best Whiskies You Should Be Sipping All Winter

Whisky

Scotch

Single Malt

Drinks

<p>“Never forget that love is always stronger than fear,” I recently stumbled upon this rather poignant line in a novel I was reading and somehow it struck a chord with me. Visiting the brand new Ammata a few days before its launch, for an exclusive sneak peek, put it all into perspective. Named after the Spanish word that roughly translates into ‘an expression of love’, this European-Indian fusion cuisine restaurant pivots on the axis of love. The love for good food, company and love for life. </p><p>As part of the new wave of restaurants opening around Mumbai in the throes of the ‘new normal', this all-day restaurant launched by MTRN Hospitality in association with Suved Lohia Hospitality (of <a href="https://zeezest.com/culture/travel-game-palacio-mumbai-you-ve-never-seen-a-bowling-alley-like-this-before-969">Game Palacio</a> and Pink Wasabi fame) in Andheri West, takes you away from the humdrum of life. One that is bustling its way outside the industrial and film studio-saturated neighbourhood it finds itself in. “The idea is to come fall in love with (and in) Ammata. The reason behind it is a lovely scenic location, and we want our guests to fall in love with the hospitality service we provide, which includes a wide range of global cuisine and cocktails, making it a one-of-a-kind experience,” says Suved Lohia. </p><h2>All about the ambiance </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ammata-inside-image-2_1636554580419.jpg"></figure><p>A space that deposits you into a fecund, romantic setting with a definite botanical leitmotif running through its spacious interiors, and wraparound garden courtyard. Where you find edible flowers like nasturtiums, marigold, and rose petals bedecking almost everything. </p><p>Speaking of which, I sip on my welcome cocktail that takes the form of the visually stunning, rose petal-garnished Aqua Sapphire that sits under a smoke-infused bell dome. Served in a glass clamshell, with a huge square clear ice cube, this aquamarine-hued take on a Pina Colada is a delicious one. And the perfectly made sum of its white rum, coconut-vanilla syrup, and caramel parts.</p><p>I enjoy this drink while sitting at the gargantuan bar which is done up in gleaming woodwork and black tiles, with shelf upon shelf bearing colourful alcohol bottles, and in-house made syrups and decoctions. At Ammata, there is a strict policy of not using any artificial syrups and sweeteners, I am informed. This is perhaps why I find my second cocktail, the Chamomile Collin (chamomile tea, gin and honey cordial) ending with a slightly bitter taste that I don’t care for too much. </p><p>AlsoRead0</p><h2>Cuisine without borders</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ammata-inside-image-3_1636554909072.jpg"></figure><p>Still at the bar, for appetisers, I am treated to a scrumptious duo of fusion-style tacos garnished with nasturtiums and marigold petals. Ever the callous carnivore, the first, a smoked BBQ <i>kathal </i>and <i>makki</i> reminds me of a well-made pulled pork taco, with the jackfruit mimicking both the texture and taste of meat, sitting pretty atop a soft-shell corn taco. Its meaty counterpart is a palate-searing (in a good way) laal maas taco. </p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ammata-inside-image-4_1636554733441.jpg"></figure><p>Taking me back to an exquisite tempura lunch I recently had in Tokyo, is the quintet of wasabi Kewpie prawns that burst with freshness and crunch, and a subtle hint of wasabi complementing the creamy Japanese-style mayonnaise. I chase this with a slightly over-seasoned Sriracha hummus kulcha, that is overpowered by the spice.</p><p>AlsoRead1</p><p>For my mains, I make a short little shift to a more comfortable table that’s surrounded by jewel-toned suede chairs. In keeping with the restaurant’s arboreal theme, my table in the main dining room—overlooking the outdoor garden courtyard with its floral arches—has suspended above it wreathes and garlands of faux plants and herbs, while a ledge beside it has bell jars ensconcing exotic plants and flowers. Breaking my reverie is a large screen TV on the wall behind me that’s (totally unplanned!) broadcasting Zee Zest. </p><p>With chef Himanil Khosla—who has had stints with the Neemrana and Oberoi hotel groups in the past—designing the menu, Ammata pulls out all the stops with its beautifully presented food. I start off with what is perhaps the best example of a tricky-to-get-right fusion dish. My fresh burrata with olive salsa verde, drizzled with a chilled, spicy gazpacho soup and served with a butter-garlic naan is chef Khosla’s scrumptious Italian-Spanish riff on a paneer makhani that is all things good on multiple levels. “Reflective of contemporary modernism, I have designed a menu that features classic flavours from across the globe in a bold and modern avatar. Here at Ammata, we call it cuisine without borders,” says Khosla. </p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ammata-inside-image-6_1636554957459.jpg"></figure><p>As if on cue, my next main materialises. I can smell this one even before it hits the table. Sitting atop slightly crumbly parmesan biscotti are the most divine porcini and shiitake galouti kebabs with a foamy top of truffle mousse as their crowning glory. While they had me at ‘truffle foam’, the intensity of the other two varieties of mushrooms managed to shine through. Continuing my dalliance with mushrooms, for my final main course, I call for the risotto with wild mushrooms, shiitake dust and parmesan foam. This one is all good things a risotto should be—comforting, flavoursome, and utterly more-ish.</p><p>The rather ironically named ‘ashtray’ is a signature dessert the people behind Ammata say they want to use as an anti-smoking initiative. And being an anti-smoking advocate myself, I couldn’t agree more. This delicious dead ringer for an ashtray is made with Bailey’s panna cotta base, Oreo cookie crumble, silver dust, and topped off with ‘stubbed out’, edible paper cigarettes filled with chocolate ganache. Innovative, evocative, and effective—now that’s a trifecta I love to end things with!</p><p><i><strong>Address:</strong></i> <i>B-37, Ground Floor, Ambica Acropolis, Veera Desai Industrial Estate Rd, Andheri West, Mumbai </i>| <i>+91 8299460299/7905900076</i> </p>

Ammata, the brand new, all-day restaurant in Andheri throws the spotlight on European-Indian fusion cuisine.

Ammata, the brand new, all-day restaurant in Andheri throws the spotlight on European-Indian fusion cuisine. For the full review, read ZeeZest.com

Restaurant Review Ammata Bar Mumbai | Zee Zest

A New Restaurant In Andheri Celebrates Good Food And The Good Life

Restaurant Review

Mumbai

Dining Out

New Launch

Fusion Food

Italian

Moong Beans to carrots and tomatoes, Indian homemade wines are a class apart and the art is well-preserved like good old wine.

From wines made with fruits and vegetables to wines made with spices and herbs, India has a rich age-old winemaking tradition. Read Zeezest.com

Read all about India’s winemaking tradition | Zee Zest

Take A Sip Of India’s Age-Old Winemaking Tradition That Continues Till Today

From mixology trends to summer mocktail picks, here’s everything Shatbhi Basu has to say about setting the bar.

Mixology trends and mocktail recipes to look out for as per Shatbhi Basu, read zeezest.com 

Interview With Shatbhi Basu| Zee Zest 

What Does India's First Female Bartender Think Of The Country's Drinking Culture? 

<p>Thirteen years ago, when seven brothers-in-arms banded together to set up a winery in Akluj, Maharashtra, scepticism was abounded as to whether this wine project was a fantastic whim or a serious business venture. But the Indo-Italian partnership between Alessio and Andrea Secci from Italy, Kapil and Gaurav Sekhri and Ranjit and Arjun Mohite Patil, has stood the test of time. With winemaker Piero Masi leading the charge in Fratelli’s vineyards, the brand has become one of the most consistent and bankable wine brands in the country. </p><h2>The successful gamechanger</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Fratelli-Wines---2_1636975114039.jpg"></figure><p>Fratelli has also always been a gamechanger when it comes to innovation. When no one thought India could make mature aged wine, Fratelli introduced Sette. They also tied up with French vintner Jean-Charles Boisset to create J’noon wines. Most recently, Fratelli’s wine-in-a-can, Tilt, has flooded the wine shops while their association with Chennai-based Kase cheese to come up with their own range of fromage. </p><p>AlsoRead0</p><h2>A brand new chapter</h2><p>And after 13 years, Fratelli Wines has now come up with a brand new design, which is a homage to Kapil Sekhri, one of the founding brothers, who passed away last year. Through this re-design and new outlook, they want to share the story of love, passion and a shared dream of the three families at the heart of the Fratelli brand.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Fratelli-Wines---3_1636975143960.jpg"></figure><p>Kapil Sekhri’s brother, Gaurav Sekhri, and nephew Aditya Sekhri, general manager-strategy and business development are now at the helm of Fratelli Wines. Aditya Sekhri says, “Fratelli was started with a vision to produce the best quality wines the Indian terroir can produce and we have stayed true to that through the years. My uncle’s passion and vision has been the key driving force for us to be able to carve out a niche for ourselves and win over the hearts of many wine drinkers (and non-drinkers too).”</p><p>The young Sekhri believes that even though Fratelli wines have come a long way there is still a long way to go. The brand redesign is just another step in that journey. “It has been more than a decade since these labels have been in the market,” Kapil Sekhri says adding that the focus since the day started was on the vineyard and wine quality where the labels were not given so much importance. Even though a change in label and branding for any wine and spirits brand in India is an operational and logistical challenge, the Sekhris decided it on. </p><p>AlsoRead1</p><p><strong>Here are our top 5 Fratelli Wines perfect for the party season:</strong></p><h2>1. Sette</h2><p>Winemaker Piero Masi’s labour of love, Sette is a vintage blend of Sangiovese and Cabernet Sauvignon, made in the Italian Super Tuscan style. Masi and the team at Fratelli are very meticulous with this wine and will only release it in the market if it matches the exacting standard. The wine has beautiful berry notes with a vibrant finish. The depth and character in the wine comes from being aged in French oak barrels for 14 months, before being bottled.</p><h2>2. J’Noon</h2><p>Touted as India’s first luxury wine collection, J’Noon is produced in partnership with French wine brand, JCB Collection. There are three wines—red, white and sparkling—which were launched in 2018. The limited-edition vino in the minimalist bottles are carefully crafted blends by the Burgundian Boisset himself, who saw tremendous potential in Nasik’s terroir.</p><h2>3. Fratelli M/S Master Selection</h2><p>Better known as the Fratelli M/S collection, these wines are created in association with later Steven Spurrier, a reputed British wine expert and merchant famous for Judgement of Paris tasting in 1976 where Californian wines bested pedigreed French wines. Fratelli M/S- Masters Selection White is a blend of Chardonnay and Sauvignon Blanc, while Fratelli M/S- Masters Selection Red is blend of Sangiovese, Cabernet Franc and Shiraz.</p><h2>4. Tilt</h2><p>Another feather in Fratelli’s cap is the success of their wine-in-a-can brand, Tilt. Available in six variants, red, white, rose, sparkling, rose sparkling and Noi, these cans have made wines accessible and easy to consume for a larger audience. “The early seeds of inspiration go back to a dinner at the winery, with young winemakers and viticulturists, where we all shared our journey into the wine business. It was interesting to note how each of us was frowned upon, discouraged and even told off. It was also heartening, though, to realize there were shared objectives - we all wanted to work towards bringing out the goodness of wine, and making it uncomplicated, and approachable, for young adults. Tilt embodies these thoughts and efforts beautifully,” Gaurav Sekhri, partner and director, told Zee Zest in an interview at the time of the launch.</p><h2>5. Fratelli Sangiovese Bianco</h2><p>One of Italy's most popular red wine grapes, Sangiovese makes full-bodied wines. In Fratelli's case, as the name suggests, it is a white wine made from a red wine grape. It is a one-of-a-kind wine with rich floral notes and hint of vanilla, which works well as an aperitif or even a party wine.</p>

Old wine in a new bottle takes on a whole new meaning for Indian wine brand, Fratelli. We find out more

Aditya Sekhri shares the vision behind the rebranding of Fratelli Wines and how it is in sync with the vision of being a gamechanger.

Interview with Aditya Sekhri on Fratelli Wines Rebranding

Always Ahead Of The Curve With Fratelli Wines

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Wine

India

Parsis can add eggs to almost any dish and even use it to ward off the evil eye

Find out why the Parsi community loves eggs so much. Make delicious Parsi-style eggs at home with these easy Parsi recipes. Read Zeezest.com

Parsi Egg Recipes | Make Parsi Style Eggs at Home | Zee Zest

All You Need to Make an Egg-cellent Parsi Cuisine!

Kolkata wakes up to the smell of coffee at these joints and these cafes are a must-visit when you’re in the city.

Here’s a list of the best Coffee Shops in Kolkata you must explore. The city has many cafes offering a wide variety of coffee and food. Read Zeezest.com

Top 10 Cafes in Kolkata, must-try Kolkata cafes | Zee Zest

Iconic Cafes For A Coffee And Adda Trail In Kolkata

<p>Rustam is in Kolkata. Who Rustam? He is the Parsi common man—a name often used to identify Parsi characters (as recent as the Akshay Kumar starrer thriller ‘Rustom’) on the silver screen. He is also the mascot of SodaBottleOpenerWala. Rustam brings with him a slice of nostalgia-wrapped Mumbai and Parsi old-world charm to Kolkata. It's the ninth outlet for SodaBottleOpenerWala after Delhi, Mumbai, Hyderabad, and Bangalore.</p><p>Nestled in a 3000 sq ft space, on the top floor of the ever-bustling South City Mall, this is the largest outlet in the chain. It's a different world as soon as you step inside. It can be mistaken as Good Luck Cafe in Pune or Britannia & Co., or any other Iranian cafe but with a quirky theme. There are seating provisions outside with the trademark Yezdi motorcycle of Rustom, but the real fun is inside. </p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_A-D-Singh-at-SBOW_1637817433961.jpg"><figcaption>AD Singh, managing director Olive Bar and Kitchen </figcaption></figure><p>The minimalistic furniture is housed amongst bright coloured walls adorned with Parsi family pictures. A large picture of a provisional store at one of the walls transports you to the bylanes of Mumbai. As you move around the restaurant, you come across a very interesting collection of antique artefacts, and catchy Parsi phases all across. When AD Singh, managing director Olive Bar and Kitchen Pvt Ltd, planned to open SodaBottleOpenerWala, his aim was to revive the dying legacy of Irani cafes in Mumbai. This is truly a testimony to that. The food is a combination of Iranian Cafe hits and Mumbai Street Food.</p><h2>Flavours to die for</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Chef-Irfan-Pabaney---Country-Head%2C-SodaBottleOpenerWala-1_1637817478489.jpg"><figcaption>Chef Irfan Pabaney, country head, SodaBottleOpenerWala</figcaption></figure><p>Chef Irfan Pabaney, country head, SodaBottleOpenerWala confirms the food is as much Mumbai street food where you get chats, crispy corn bhel with cheeselings and vada pav as much as it's Parsi food. Chef Irfan decoded the nuances of Parsi food for us. The use of Kolah vinegar, which is sourced from Gujarat, forms an integral part of Parsi cuisine. ‘Khatta-meetha', as the Parsis call it, is the ruling flavour in various patis, salli chicken, and other dishes. The use of onion and tomato in the gravies, the traditional paste of chilli and garlic, and cumin powder all go into making the flavour profile of the Parsi cuisine.</p><p>AlsoRead0</p><p>For the teetotallers, there is traditional <i>pheteli coffee</i>, Irani chai, and raspberry soda straight from Mumbai. The cocktail menu has simple and inspiring signatures with catchy names. Gin-based Rustom Narangi with orange and lime juice and Rani Toh Pappa Ni, a combination of gin and tonic with passion fruit will steal many hearts. Along with the cocktails, the collection of finger foods is noteworthy. Some classics are chicken farcha, fried boneless chicken with a very thin lacy egg coating, and spicy mutton pepper fry. The show-stealer, however, is the smoked chicken cutlet. Shredded chicken coming together in a silky smooth texture and deep-fried in typical Parsi egg batter will have you salivating for more.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Bhendi-Bazaar-Sheekh-Paratha-_1637817492907.jpg"></figure><p>It will be a tough call to recommend a set of dishes for a meal here. Chef Irfan played safe too. He recommended almost everything including the poster boys like berry pulav, dhansak, and the entire range of edu or egg dishes. Bun maska chai, keema pav, patrani machhi, Kundapuri prawn, and sheekh paratha stand out on the menu as well. When it comes to Parsi desserts, lagan nu custard takes away all the cake (pun intended). However, since this is also a representation of Parsi bakeries, mawa cake with ice cream is a perfect pairing.</p><p>AlsoRead1</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Mutton-Berry-Pulao_1637817522834.jpg"></figure><p>The Parsi community here in Kolkata had a major influence on the overall growth and development of the city over the centuries. Yet there are barely a couple of outlets that sell Parsi food. Over the years, many a restaurant with varied cuisine spreads have opened in Kolkata, unfortunately, some have shut shop too. SodaBottleOpenerWala fills up a definite gap indeed. Here is a reason for the Dikras and Dikris of the city along with the Bengali Bawa and Biwi to be happy with the opportunity to explore a new cuisine.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Lagan-Nu-Custard-_1637817554370.jpg"></figure><p><i><strong>Address:</strong></i>  <i>4th Floor, South City Mall, 375 Prince Anwar Shah Road, Kolkata, Prince Anwar Shah Road, Kolkata</i></p>

Our review of the authentic delicacies to dig into for a Parsi feast.

SodaBottleOpenerWala adds a new colour to the culinary canvas of Kolkata.

Restaurant Review Soda Bottle Opener Wala Opens in Kolkata | Zee Zest 

Restaurant Review: Kolkata, Get Ready For Parsi Bhonu At SodaBottleOpenerWala 

Kolkata

Parsi Food

Kolkata Restaurants

AD Singh

In conversation with the celebrity pastry chef about her foray into FMCG segment, the shuttering of her café and more.

Founder of Mumbai-based Le15 Patisserie has forayed into the FMCG segments with products such as cake mix, hot chocolate mix and cookies. For the full story, check out ZeeZest.com

Pooja Dhingra Ventures in FMCG products during the pandemic – Zee Zest

Is Pooja Dhingra The Betty Crocker Of India?

India’s favourite pastry chef Pooja Dhingra has you covered with eggless and oven-less baking hacks for sweet treats that are fun and delicious.

Pooja Dhingra, Founder and head chef of Le 15 Patisserie, talks about her latest cookbook which features eggless baking recipes. Read Zeezest.com

Pooja Dhingra interview on eggless recipes cookbook | Zee Zest

What’s Baking In Pooja Dhingra’s Kitchen Without Eggs And Oven?

<p>Synonymous to all things scrumptious, founder and head chef at Le15 Patisserie, Pooja Dhingra knows how to make the headlines. The pandemic year knocked many out, but never to rest on her laurels, Dhingra emerged stronger and better, despite the pandemic shuttering her Le15 cafe. In the past year, she expanded her passion and launched her retail line featuring DIY cake mixes, cookies, hot chocolate mix, and Le 15 merch and took it to newer cities. She even started ‘Talk Pastry To Me’, an Instagram TV (IGTV) series where every week she meets a new chef or expert, learns something new and shares with her followers. Cut to 2021, she launched her fifth cookbook, ‘Coming Home’, which is a personal journal of recipes that she has perfected over the last year. </p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Pastry-Chef-Pooja-Dhingra_e_1635943575458.jpg"><figcaption>Pooja Dhingra reading <i>Coming Home</i></figcaption></figure><p>With a foreword by her icon and world-renowned French pastry chef Pierre Hermé and a huge compilation of simple yet satiating recipes, ‘Coming Home’ isn’t just another cookbook, but her most personal and ambitious project. “In this new book, Pooja wants to bring her joie de vivre into kitchens across India during what has been a particularly painful year for the country, due to the pandemic… Pooja has chosen to showcase recipes that reflect her – always generous, made in the family kitchen with local ingredients such as ghee, semolina, and gram flour,” reads the foreword by chef Hermé.</p><p>'Coming Home' comprises four sections – Nostalgia, Lazy Baking, For The Soul, and Celebrations – and each of these feature recipes, mostly eggless, that can be whipped up using pantry basics. Eggless Rose and Raspberry Tiramisu, Gourmet Chikki, Passion Fruit Truffles, Cacio Pepe Cookies, Gajar ka Halwa, Flapjacks, and Chutney Cheese Pull Apart Bread are a few examples of the recipes featured in the book. Each recipe is preceded with an anecdote, where you’ll notice Pooja being her most honest self.</p><p>Here, we share with you four of our favourite recipes that are sure to be a hit on celebratory occasions among friends and fam. </p><h2>1. Lemon Chilli Cookie</h2><h3>Makes: 40-45 mini cookies</h3><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Lemon-Chilli-Cookies-from-P_1635938440000.jpg"></figure><h3>Ingredients </h3><p>1. 160 gm Flour <br>2. 100 gm Cold butter, cubed <br>3. 40 gm Icing sugar <br>4. 2 tsp Lemon juice <br>5. 1½ tsp Chilli juice</p><h3>Method </h3><p>• In a bowl, mix flour and sugar. Add cold butter cubes and use your fingertips to blend everything.<br>• Add the lemon and chilli juice to the dough and mix well.<br>• Chill the dough for 20 minutes.<br>• Preheat the oven to 165°C and line a baking tray with parchment paper.<br>• Roll out the dough between sheets of parchment paper to a 5-mm thickness.<br>• Cut into rounds with a 3-cm cookie cutter, and place on the tray lined with parchment paper.<br>• Bake for 8-10 minutes or till golden brown. </p><p>AlsoRead0 </p><h2>2. Pecan Brownie </h2><h3>Makes: 12-16 brownies </h3><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Pecan-Brownies-from-Pooja-D_1635938468770.jpg"></figure><h3>Ingredients</h3><p>1. 200 gm Dark chocolate, chopped<br>2. 125 gm Butter<br>3. 100 gm Flour <br>4. 70 gm Pecans <br>5. 65 gm Brown sugar<br>6. 2 Eggs<br>7. ½ tsp Baking powder<br>8. Sea salt, a pinch</p><h3>For the garnish</h3><p>30 gm Pecans</p><h3>Method</h3><p>• Preheat the oven to 165°C.<br>• Line a 7-inch square baking mould with parchment paper.<br>• Mix dark chocolate and butter in a bowl, and either melt them over a double boiler or in the microwave.<br>• Add brown sugar to the melted chocolate. Add eggs, one at a time, whisking well after each addition.<br>• Measure flour, sea salt and baking powder into a bowl<br>• Fold in dry ingredients with the wet ingredients. Add the pecans.<br>• Pour the batter into the baking mould. Garnish with the pecans set aside for this.<br>• Bake for 25 to 30 minutes.<br>• Let it cool down completely before unmoulding the brownie.<br>• Once cool, cut into squares.</p><h2>3. Makhana Granola</h2><h3>Makes: 16 bars</h3><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Makhana-Granola-from-Pooja-_1635938503433.jpg"></figure><h3>Ingredients</h3><p>1. 130 gm Dark chocolate<br>2. 75 gm Hazelnuts, chopped <br>3. 60 gm Oats <br>4. 40 ml Honey <br>5. 30 gm Sliced almonds<br>6. 25 gm Desiccated coconut<br>7. 25 ml Vegetable oil<br>8. 20 gm Dried cranberries<br>9. 15 gm Toasted makhana<br>10.  Sea salt, a pinch</p><h3>Method</h3><p>• Preheat the oven to 165°C and line a baking tray with parchment paper.<br>• Measure out all the dry ingredients into a clean bowl and mix well.<br>• Add honey and oil and mix again, making sure everything is incorporated.<br>• Transfer this mixture onto the lined baking tray. Spread evenly.<br>• Bake for 6 to 8 minutes and then let it cool completely.<br>• Melt dark chocolate in a double boiler or a microwave.<br>• Pour melted chocolate over baked granola and mix well.<br>• Spread the granola evenly in a 7-inch square tin and let it chill in the fridge for 30 minutes or till set<br>• Cut into square pieces and serve or store in an airtight container.</p><p>AlsoRead1</p><h2>4. Chikoo Hazelnut Kulfi (Eggless)</h2><h3>Makes: 3-4 traditional kulfi moulds</h3><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Chikoo-Hazelnut-Kulfi-from-_1635938539686.jpg"></figure><h3>Ingredients</h3><p>1. 500 ml Milk                       <br>2. 100 ml Chikoo pulp <br>3. 50 gm Castor sugar <br>4. 50 gm Hazelnuts, roasted and chopped</p><h3>Method</h3><p>• In a saucepan, start heating milk on a low flame. <br>• Add castor sugar and continue to whisk the milk until it is reduced to half. This takes about 20 minutes. Ensure that the flame is low and you don’t stop whisking! <br>• Let the reduced milk cool, and then whisk in the chikoo pulp. Mix well to incorporate.<br>• Fill kulfi moulds with this mixture and freeze for 6 to 7 hours, or overnight.<br>• When you are ready to serve, spread the hazelnuts on a tray.<br>• Demould each kulfi carefully and immediately roll it on the tray to coat with hazelnuts.<br>• Serve chilled.</p>

Pastry chef Pooja Dhingra’s new book has a delicious combination of sweet and savoury recipes with a dash of nostalgia. 

Pooja Dhingra recently released her new cookbook Coming Home. Here are 4 easy and delicious recipes that you can try at home. Find full recipes on ZeeZest.com. 

4 Easy Dessert Recipes From Pooja Dhingra’s New Book Coming Home

4 Easy Dessert Recipes From Pooja Dhingra’s New Book ‘Coming Home’

Pooja Dhingra

Books

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Desserts

Indians are warming up to French food. Deets inside!

Here’s how chefs in India are adapting French cuisine for foodies and where to find it. For more such stories, read Zeezest.com.

All you need to know about French food and cuisine | Zee Zest

Much Ado about French Food    

<p>As you walk past the now-shuttered Qualia with a sinking feeling in your heart, you come across the brightly-lit Café Noir. A few tables sprinkled on the sidewalk lead you to the small-ish restaurant that emanates modern French café vibes from the get-go.</p><p>The Bengaluru cafe brand has firm loyalists in the Garden City of India. For the last 10 years, French brothers Jean-Michel and Thierry Jasserand stood steadfast in their belief in offering classic French comfort food along with well-prepared Italian staples of pizza, pasta, and risottos.</p><p>Still Parisian at its core, the Cafe Noir brand was acquired by V&RO Hospitality that is now looking to take it pan-India. The restaurant already has four outlets in Bengaluru, one in Mumbai, and according to news reports—Chennai and Goa are also in the pipeline.</p><h2>The ambiance </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Interior-Image---Cafe-Noir---01_1637067773279.jpg"></figure><p>The fleur-de-lis logo screams French at Café Noir, but the rest of the interior is contemporary. Off-white walls offset the modern black wall sconces and black and white prints of the restaurant’s iconic architecture. The long red banquette running along one side of the wall adds a touch of 1920s style glamour.</p><p>The most dominant and eye-catching feature of Café Noir is the detailed art deco-style mirror that makes high ceilings feel higher and the compact space roomier. At the other end of the restaurant is the bar, café and dessert counter stocked with wines, daily baked desserts, and a coffee machine—all of which added to the French quaintness.</p><p>AlsoRead0</p><h2>What we loved</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Interior-Image---02_1637067782759.jpg"></figure><p>Since the café has a French DNA, we decided to stick to an evening of French deliciousness. We began with a charcuterie platter paired with a glass of Malbec from Chile. The elaborate spread has five different cold cuts with nits, grapes and olives, which pair well with the bold Malbec. When visiting, we suggest you find out which by-the-glass red wine is readily available and chilled, since these reds need time to breathe.</p><p>The menu has some quintessentially French dishes, so ordering the quiche Lorraine was a no-brainer. The shortcrust pastry was crumbly and the filling featuring eggs, cheese, and ham was on-point—enough for us to look away from the slightly over-baked crust. The added detail of the cheese chip with caramelised leeks impressed us.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Cafe-Noir-Shy-3_1637067842244.jpg"></figure><p>What is a French meal without coq au vin? The rustic chicken-in-wine dish was served with herbed rice. The chicken was cooked perfectly and fell off the bone effortlessly. The herbed rice seasoning was also done well. The other main dish on the table was the pan-seared duck breast. The pepper-crusted skin was cooked to perfect crispiness and the jus on the side gave the duck breast a dash of added flavour. Word of advice: don’t let either of the dishes sit long on the plate.  </p><p>The Basque Cheesecake came as a bit of a surprise, only because nowhere on the menu was its chocolaty content advertised—which completely threw us off. But the ‘chocolate’ Basque cheesecake worked. The chocolate had a beautiful deep, dark, and rich flavour that kept us going back for another spoonful. The sides of sour cherry and chocolate sauce seemed unnecessary—but we will not hesitate from recommending the chocolate sauce. Reminiscent of a decadent hot chocolate, the sauce rounded off the dessert spectacularly.</p><p>AlsoRead1</p><h2>What didn’t work</h2><p>The truffle-scented mushroom cream crepe was loaded, to say the least, but it failed to do justice to the crepe itself. There were no discernible flavours and the whole experience was overpowered by the big mushroom and truffle notes.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Cafe-Noir-Shy-2_1637067883652.jpg"></figure><p>We didn’t try any of the pizzas and risottos in the hope that Café Noir will set a standard for accessible French food. The experience was just right, but the price points seemed excessive especially when Mumbai has some great cafes and bistro-style eateries. We can imagine this being directly connected to the cost of the uber-luxe address Café Noir boasts of.</p><p>Having said that, Café Noir is a great place for cosy date nights—and being part of the Lower Parel business district, we suspect the café will be a catalyst for a lot of office romances flourishing.</p><p><i><strong>Address</strong>: World Crest, Unit no.1A & 1B, Lodha, Upper Worli, Lower Parel, Mumbai, Maharashtra 400013.</i></p>

The French bistro-style café in Lower Parel is the new hotspot.

The Bengaluru-based French bistro, Cafe Noir, has opened its first outlet in Mumbai’s World Tower. Here’s what Zee Zest thinks of it.

Restaurant Review Café Noir Lower Parel Mumbai | Zee Zest

A French Escape At The New Café Noir In Mumbai

French Cuisine

Restaurant Reviews 

Here's a fool-proof travel plan for the diehard vegan.

After you’ve switched to a vegan diet, it may prove challenging to travel. Check out these tips that prepare vegan travellers. Read Zeezest.com

4 ways to stick to your vegan diet while travelling | Zee Zest

4 Hacks For Vegan Travellers

The actor-turned-influencer, covering every nook and corner of the country, will give you major travel goals.

Travel influencer Shenaz Treasury on travelling solo in India and her recommendation on three places to explore in India. For more, read zeezest.com 

Interview With Actor and Travel Influencer Shenaz Treasury | Zee Zest 

Shenaz Treasury On Her Love For Solo Travel In India 

<p>Up until a few years ago, the only Thai dishes most Indians knew of were the sweet-savoury Pad Thai or Thai rice noods, often finished off with crushed peanuts; sour-spicy Tom Yum soup (<i>kung</i> in Thai), and red or green Thai curry. Many of us, often ignorantly, classified those as Chinese or Asian.</p><p>Over time, with a plethora of Thai and pan-Asian standalone restaurants cropping up across India, authentic Thai food has found its place as a popular cuisine for those craving comfort food. In January 2020, the Tourism Authority of Thailand estimated that 1.9 million Indians visited Thailand in 2019—the number was a 22% uptick from 2018. Due credit must also be given to chefs, both foreigners and Indian, for introducing it at restaurants and pop-ups, and introducing authentic Thai flavours among food lovers and making them more accessible. </p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_thai_food_1637676473032.jpg"></figure><p>Today, even the local vegetable vendors in major cities across India understand the difference between desi chilli and bird’s eye chilli, and often stock galangal root (Thai ginger) alongside regular ginger. Supermarkets such as Foodhall have dedicated sections, and shelves packed with Thai ingredients, sauces and condiments to help people create flavours native to Thailand in the comfort of their homes, and enjoy lip-smacking foods relished from a local restaurant or a street food stall from a Thai sojourn.</p><p>At a recent Thai cooking masterclass hosted by chef Seefah Ketchaiyo, chef and partner at Seefah, Mumbai, and hosted by the Tourism Authority of Thailand, I learned the basics of Thai cooking and a deep understanding of flavors that make Thai cuisine a hot favourite—hot, sour, salty, and sweet flavours. We whipped up delicious Thai dishes—including, massaman curry (a curry that combines Indian and Thai flavours, usually made using lamb), <i>fak thong kaeng buat</i> (pumpkin in coconut milk), and <i>pad krapow gai</i> (stir-fry chicken with basil). Here, I discovered that Thai cooking isn’t as intimidating as I thought and that you can infuse these foreign flavours into just about any dish if you get the basics right. And so here I am after whipping up a massaman curry with soya chaap!</p><p>But first, if you plan to cook a Thai meal at home, stock up your pantry with these basic ingredients.</p><h2>Coconut milk</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Coconut-Milk_1637674444576.jpg"></figure><p>Coconut milk forms the base of many Thai curries, soups, desserts, and even a few dressings and dips—and is hence, a staple in Thai cooking. It is made by grating the inner flesh of a mature coconut and straining its juices with a small amount of hot water. If you’re short on time, you can go for canned or packaged coconut milk that is available at supermarkets selling Asian products. There is no substitute for coconut milk in Thai cooking. According to chef Seefah, not even a ‘lite’ version of the coconut milk will do if you’re looking for authentic taste, flavour, and fragrance.</p><h2>Palm sugar</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Palm-sugar_1637674455158.jpg"></figure><p>Thai cooking doesn’t use our usual granulated sugar but palm sugar, a natural sweetener made from the nectar of coconut or toddy palm flowers. Known as nam tan pip and nam tan ma-phrao in Thai language, palm sugar is less sweet and lends a smoky, caramel-y flavour to a dish. This sugar, much like jaggery, comes in a block form, which must then be shaved or melted to use in cooking. There are two types of palm sugar—yellow and dark brown. The darker the colour of the palm sugar, the more intense the flavour. </p><p>AlsoRead0</p><h2>Fish sauce</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_fish-sauce_1637674468757.jpg"></figure><p>A bourbon-hued sauce, fish sauce aka <i>nam bplah</i> is a salty, fishy liquid that is made by fermenting anchovies and salt in wooden barrels in a ratio of 1:3. The two ingredients are slowly pressed, and a result of this process is this flavourful salty, briny cooking sauce. The smelliest condiment in Thai cooking, fish sauce has an earthy flavour.</p><h2>Tamarind</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_tamarind_1637674481090.jpg"></figure><p>Makham piak aka tamarind pulp, with its potent sweet-sour flavour, is used to add a depth of flavour to most Thai foods—be it the classic pad thai or tamarind chicken stir fry. To use in cooking, this red-brown fruit is soaked in hot water and then mashed with hands to separate tamarind pulp from the seeds. Once separated, it is strained through a sieve to make a smooth pulp and stored in the refrigerator. You can even use it immediately after making the pulp.</p><h2>Bird’s eye chilli</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_red-chilli_1637674501094.jpg"></figure><p>With a flavour so hot that it will hit you in the nose, bird’s eye chilli (<i>prik kee nu</i>) is central to Thai cuisine. It is best to use fresh chillies, which are an inseparable part of popular Thai delicacies like the raw papaya salad and Thai green curry. Often, this chilli is chopped and mixed with fish sauce or soy sauce to serve as a condiment at a Thai dinner table. </p><p>AlsoRead1</p><h2>Thai basil</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_thai-basil_1637674514543.jpg"></figure><p>Thai basil is another staple in Thai cooking. This basil, unlike Italian or holy basil, has a fresh liquorice-like note with hints of spice. Thai basil, when exposed to heat, doesn’t wilt like regular basil, and infuses a mildly spicy flavour to a dish.</p><p>Now that you’ve got a list of basic ingredients for Thai cooking at home, here are a few recipes to get started with.</p><h2>1. Krapow Gai </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_pad_krapow_gai_thai_food_1_1637676600790.jpg"></figure><h3>Ingredients</h3><ol><li><strong>1 cup minced chicken</strong></li><li><strong>10 pcs garlic</strong></li><li><strong>2 tsp cooking oil</strong></li><li><strong>1 tsp dark soy sauce</strong></li><li><strong>2 tsp fish sauce</strong></li><li><strong>1 tsp sugar</strong></li><li><strong>½ cup holy basil</strong></li><li><strong>5 pcs red chilli</strong></li><li><strong>½ cup water</strong></li></ol><h2>Method</h2><ul><li><strong>Heat oil in a pan on medium heat.</strong></li><li><strong>Once the oil is hot, add garlic and chillies, and stir fry for 5-10 seconds until you get the aroma.</strong></li><li><strong>Then add the minced chicken and stir-fry until the chicken is cooked.</strong></li><li><strong>Add the dark soy sauce, sugar, fish sauce, broth and basil leaves to the pan. Stir well before turning off the heat and remove from the pan.</strong></li></ul><p><strong>Pro tip: Add a little water or broth after seasoning for more flavour.</strong></p><h2>2. Massaman curry</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_massaman_curry_thai_food_1_1637676624275.jpg"></figure><h3>Ingredients</h3><h4>For the massaman curry paste</h4><ol><li><strong>1½ tsp roasted coriander seeds</strong></li><li><strong>½ tsp roasted cumin</strong></li><li><strong>4 pc cardamoms (without the fibrous shell)</strong></li><li><strong>4 pc roasted cloves</strong></li><li><strong>1 pc roasted nutmeg powder</strong></li><li><strong>1 tsp cinnamon powder</strong></li><li><strong>5 pcs freshly soaked banana chilli</strong></li><li><strong>1 tsp sea salt</strong></li><li><strong>1 tsp galangal</strong></li><li><strong>2 stems of lemongrass</strong></li><li><strong>1 tsp kaffir lime zest</strong></li><li><strong>10 pieces garlic</strong></li><li><strong>1 onion</strong></li><li><strong>½ tsp roasted whole white pepper</strong></li></ol><h4>For massaman lamb/soya</h4><ol><li><strong>300 g lamb leg</strong></li><li><strong>100 g massaman curry paste</strong></li><li><strong>200 ml coconut milk</strong></li><li><strong>3 pc cinnamon stick</strong></li><li><strong>3 pc star anise</strong></li><li><strong>6 pc cardamom</strong></li><li><strong>50 g roasted peanut</strong></li><li><strong>1 tbsp palm sugar</strong></li><li><strong>2 tbsp tamarind pulp</strong></li><li><strong>1 tbsp fish sauce</strong></li><li><strong>2 pcs bay leaf</strong></li><li><strong>1 pinch salt</strong></li><li><strong>2 potatoes</strong></li><li><strong>1 onion</strong></li></ol><h3>Method</h3><ul><li><strong>For the curry paste, blend all the ingredients and keep them aside.</strong></li><li><strong>Heat coconut milk in a pan. Add the diced lamb and simmer until the meat is tender, for about 1 hour.</strong></li><li><strong>In a separate pan, stir fry the massaman curry paste in a little bit of oil until the raw smell is gone. Then slowly add the coconut milk. Combine and simmer.</strong></li><li><strong>Add the tender lamb and continue to simmer. Add cinnamon, star anise, and toasted cardamom. Add roasted peanuts and diced potatoes. Simmer the mixture until the potatoes are cooked well.</strong></li><li><strong>Season with palm sugar, tamarind juice, fish sauce and salt. The taste should be sweet, slightly sour, just salty. When the potatoes start to get transparent, you’re almost done.</strong></li><li><strong>Add the diced onion, and it’s done. This curry goes well with steamed rice or roti.</strong></li></ul><h2>3. Fak Thong Kaeng Buat</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_pumpkin_in_coconut_milk_thai_food_1_1637676648947.jpg"></figure><h3>Ingredients</h3><ol><li><strong>250 g pumpkin (or yam)</strong></li><li><strong>200 ml coconut milk</strong></li><li><strong>10 pandan leaves</strong></li><li><strong>125 ml water</strong></li><li><strong>50 g palm sugar</strong></li><li><strong>A pinch of salt</strong></li></ol><h3>Method</h3><ul><li><strong>Peel the pumpkin, wash it thoroughly. Cut into pieces, then rinse it with clean water twice.</strong></li><li><strong>Add coconut milk and pandan leaves to a pot. Add water, heat everything on medium flame.</strong></li><li><strong>Add pumpkin and simmer until cooked. Add palm sugar and salt to your liking. Turn off the heat.</strong></li></ul>

Set up your mise en place to whip up delicious Thai soups, curries, stir-fries, and more from scratch.

Make delicious Thai delicacies from scratch from the comfort of your kitchen with this list of ingredients and recipes. Read more on zeezest.com. 

6 Essential Ingredients For Cooking Thai Food At Home | Zee Zest

6 Essential Ingredients For Cooking Thai Food At Home

Thai Cooking

Thai Food

Asian Food

The new food delivery brand brings back some of her classics--mutton deomali, sheek kebabs, Sandhu saab biryani, and more.  

Chef Amninder Sandhu’s food delivery brand, Ammu, opened in Mumbai in October 2021 with heart-warming comfort Indian cuisine. Read more on Zeezest.com.

Chef Amninder Sandhu Brings Ammu To Mumbai | Zee Zest

Chef Amninder Sandhu Brings Ammu To Mumbai

<p>With the party season coming up, several restaurants in Mumbai have introduced new menus to delight your tastebuds. Sorrentina by Foodhall is collaborating with premium craft cider brand Thirsty Fox to offer a special cider-paired menu, while The Sassy Spoon at Nariman Point has launched an all-new range of delicious dishes to promote al-fresco dining and enjoy the beautiful winter weather. But that’s not all! Scroll down to find out about all the exciting new menus that have launched across the city.</p><h2>1. Sorrentina by Foodhall x Thirsty Fox Cider</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Thisty-Fox-Cider-brunch-at-Sorrentina-at-Food-Hall-%281%29_1637926034762.jpg"></figure><p>‘Drunch’ your heart out this Sunday as Sorrentina by Foodhall and Thirsty Fox Cider partner to bring you a limited-edition, a-la carte Italian brunch menu paired with the premium craft cider brand’s Izzy and Reed variants. Think eggs Benedict topped with parmesan fondue, breakfast burrata, and a crispy, golden fried fillet with some chilled cider. This collab brunch offering was introduced in early November and will go on till the end of the month.</p><p><i><strong>Address:</strong> Sorrentina by Foodhall, Santacruz West, Mumbai</i></p><h2>2. Smoke House Deli</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Smoke_house_deli%29Smoked-Whisky-Butter-Baked-Tiger-Prawn-Mac-N-Cheese_1637926049864.jpg"></figure><p>Celebrate the new season with a smoke-inspired menu at the Smoke House Deli. Available until December 12, 2021, each dish on this new menu boasts a component that is smoked. This includes smoked cauliflower and walnut soup, slow-smoked chicken and chickpea minestrone, Naga chilli barbeque chicken skewers, sweet potato and smoked Bandel Parisienne gnocchi, and many other flavour-packed dishes. They even have a charcuterie platter with smoked meats that the restaurant recommends as a must-try.</p><p><i><strong>Address:</strong> Colaba, Lower Parel, BKC and Pali Hill outlets</i></p><p>AlsoRead0</p><h2>3. The Sassy Spoon</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_The-Sassy-Spoon---Nariman-Point_Outdoor-Seating_2_1637926063075.jpg"></figure><p>The warmest months of the year are behind us and the cool winter breeze calls for al-fresco dining. With an Instagram-worthy outdoor dining space, The Sassy Spoon at Nariman Point makes for a great place to catch up with your loved ones over cocktails and delicious eats. What makes it worth visiting are the new additions to their dine-in menu, which include: flatbread mushroom olive pate on cheese-burst brioche with truffle oil, slow-braised lamb cassoulet with root vegetables and broken wheat couscous, and Sassy BLT, among other treats.</p><p><i><strong>Address:</strong> Ground Floor, Express Towers, Ramnath Goenka Marg, Nariman Point, Mumbai</i></p><h2>4. Soufflé</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_souffle_dry_cured_meat_1637926071833.jpg"></figure><p>There’s so much to fall in love with about Paris: famous landmarks, impressive art, café culture, and, of course, its amazing cuisine. Churchgate-based French bistro Soufflé is giving you a taste of indulgent Parisian classics with a <i>bambaiya</i> (Mumbai) twist with its all-new menu curated by chef Vidit Aren. Braised lamb ragout, truffle cream pasta, tomme de bombai, and house-cured lonzino (dry-cured cut of pork) are a few of the latest offerings.</p><p>Soufflé also is introducing a special Thanksgiving menu featuring family-style roasts like truffle roast chicken, roasted filet mignon, and confit pressed pork belly—all with a side of four fixings that you can choose from this new menu. There’s mashed potato, oven-roasted vegetables, sautéed mushrooms, brown butter spinach, green beans with slivered almonds, and a house salad to choose from.</p><p><i><strong>Address:</strong> Ground Floor, Nagin Mahal, Veer Nariman Road, next to Ambassador Hotel, Churchgate. Tel: 08657512648</i></p><h2>5. Deli By The Blue</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_deli_by_the_blue_Hazelnut-and-Chocolate-Babka-Bread_1637926085071.jpg"></figure><p>To celebrate their third anniversary, Deli by the Blue, a delivery-takeaway model from the folks at Out of the Blue, have revamped their menu to introduce Deli 2.0. It features a range of croissants, brioche, cruffins, quiche, organic coffee, and iced tea. For dessert lovers, they’ve got a biscoff dulce de leche, and Kahlua and Baileys mousse. A part of these new additions are a few keto and vegan options like vegan cheese pizza, vegan chocolate mousse, and so on.</p><p><i><strong>Address:</strong> Deli By The Blue, 14, Union Park Rd Number 4, Union Park, Khar West, Maharashtra 400052</i></p><h2>6. Tori</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_tori_bento_box_1637926093506.jpg"></figure><p>Khar-based tapas bar and restaurant Tori now offers a new lunch menu, featuring scrumptious bento boxes, poke bowls and ramen bowls. Their menu is inspired by chef Thomas Catley’s travels across South America and Southeast Asia and is an attempt to showcase unique skills of gastronomy and mixology from the two parts of the globe. The bento box available at Tori contains a choice of meat or fish, kimchi fried rice, house salad, house pickle, and miso soup.</p><p><i><strong>Address:</strong> 21, Pali Hill Rd, Union Park, Khar West, Mumbai, Maharashtra 400052</i></p><p>AlsoRead1</p><h2>7. Romano’s</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Romano_pizza_truffle_1637926101036.jpg"></figure><p>Romano’s, an Italian speciality restaurant at the JW Marriott Mumbai Sahar, is offering a unique culinary experience, which can be best described as a tour of Italy via food. Chef Roberto, inspired by his recent trip to Italy, has put together a new menu with the finest of black and white truffles from the Oltrepò Pavese region of the European country as hero ingredients. Called Taste of Truffles, the menu features delicacies served with truffle shavings. Baked polenta and wild mushroom ragout, carnaroli risotto, ravioli, mushroom carpaccio, pumpkin gnocchi, and spaghetti are a few of the dishes available here.</p><p><i><strong>Where:</strong> JW Marriott Mumbai Sahar, Chhatrapati Shivaji International Airport Area, Andheri East, Mumbai, Maharashtra 400099</i></p><h2>8. Cafe Panama</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_CafePanama-TofuAvoCeviche_1638169639005.jpg"></figure><p>Known for its jungle-garden interiors and pan-Pacific menu, Café Panama now has an overhauled menu designed by culinary director, Chef Sushil Multani. Keeping with the restaurant’s philosophy of always continuing to evolve the new menu has an emphasis on small, sharing plates, as well as some heartier main dishes. The menu is 60 per cent vegetarian and most dishes can be prepared vegan, upon request. Some of the notable inclusions in this menu are tofu ceviche, avocado and halloumi fries and jackfruit empanada. Non-vegetarian diners need not worry because they get to choose from additions such as soft shell crab, tuna tataki and Peruvian salmon tiradito.</p><p><i><strong>Address:</strong></i> Todi-Mathuradas Mills Compound, NM Joshi Marg, Lower Parel, Mumbai</p><h2>9. Dashanzi</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Dashanzi-DimSum_1638171297261.jpg"></figure><p>Dashanzi, the modern Asian cuisine restaurant at JW Marriott Mumbai Juhu has a new menu inspired by South East Asia, Hong Kong and Singapore. The newly appointed chef de cuisine, Chef Rohit Chadha has used his travels as a muse to create the menu that includes dishes such as crispy taro silken tofu Sichuan peppers celery, Philadelphia cream cheese asparagus togarashi, poached chicken dumpling chicken and quail egg suimai, and shredded New Zealand lamb shoulder ‘Moo Shoo’ pancakes.</p><p><i><strong>Address:</strong></i> JW Marriott Mumbai, Juhu Rd, Juhu Tara, Juhu, Mumbai-400049</p>

From an exciting ‘drunch’ menu to indulgent Parisian classics with a twist, Mumbai has irresistible scrumptious new offerings for you to try.

From an exciting drunch menu to indulgent Parisian classics with a twist, here are all the new menus that were launched by restaurants in Mumbai. Read more on zeezest.com. 

9 New Menus To Try In Mumbai | Zee Zest

9 New Restaurant Menus To Kick Start The Year-End Celebrations

Restaurants

Eating Out

14 New Spirits To Celebrate A Boozy Diwali

This Diwali, Order Healthy Sweet Treats From These 9 Home Chefs 

French Fries to Potato Chips: Lip-smacking Potato Recipes That Are a Must-Try

5 Food Combinations that Make Jalebis Taste Even Better

9 Sweet Treats From Maharashtra You Didn’t Know About

Take a break from mithai and namkeen and give these quirky recipes a try at your Diwali gathering.

Mouth watering Diwali recipes, other than traditional Diwali Sweets & Diwali Snacks for you to wow your friends and family with! Read more on zeezest.com

12 Must Try Diwasli Dishes Beyond Diwali Sweets & Diwali Snacks

12 Diwali Dishes Beyond Diwali Sweets, Snacks & Namkeen

Festive Treats

Diwali

Chennai-based cheesemakers Kase offer a new range of artisanal cheeses that use elements found in Fratelli vineyards.

Chennai-based cheesemakers have created a range of vineyard-inspired cheese for Fratelli Wines. For more, read zeezest.com

Chennai Cheesemakers Create Vineyard Inspired Cheese | Zee Zest

Heard Of Cheese Dreamt In A Vineyard, Aged By The Shore?

These experts believe that making a grilled cheese sandwich is child’s play but making a great one takes effort.

Experts guide you on making the perfect grilled cheese sandwich. Find out the type of cheese to use, cooking tips and more. Read Zeezest.com

Tips to make the perfect grilled cheese sandwich | Zee Zest

Expert's Notes On Perfecting The Grilled Cheese Sandwich

<p>Mansi Jasani is a cheesemonger on a mission. The entrepreneur and founder of The Cheese Collective—a Mumbai-based brand that makes, curates, and retails an assortment of local and international artisanal cheeses—recently added another feather to her cap; that of becoming the first-ever Indian to be a part of the jury and super jury of the prestigious World Cheese Awards, held recently in Oviedo, Spain.  </p><p>As an avid cheese connoisseur, and someone who has spent the last several years growing the artisanal cheese movement in India and partaking in international cheese conferences and workshops, Jasani describes this moment as surreal and one of coming full circle. “It’s been an incredible honour,” she tells us from Spain. “I was nominated to be on the jury by Carlos Yescas, a Mexican-American who is considered something of a cheese guru, and it’s been a humbling experience being here and learning from experts around the world”.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Mansi-Jasani---World-Cheese-Awards-inside-image_1636704910789.jpg"><figcaption>© Mansi Jasani</figcaption></figure><p>The World Cheese Awards is an annual event organised by the UK-based Guild of Fine Food (GFF), which sees the participation of thousands of cheese brands from around the world. The 33rd year of the awards saw nearly 4000 cheeses from 45 countries. “We were a total of 250 judges from 38 countries and were divided into teams, sampling our way through tables laden with cheese, over the course of two to three days,” she explains. “You could say this was basically like the Olympics of cheese,” she laughs.</p><p>AlsoRead0</p><p>For Jasani, it was a double win, as she was also invited to be on the super jury where a total of 16 judges handpicked a “supergold" from all the gold-awarded cheeses. A soft goat cheese from Spain made it to the number one position as the world’s best cheese for 2021.</p><h2>Eleftheria bags a Silver at World Cheese Awards </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Eleftheria-Brunost-Packaging-inside-image_1636704953129.jpg"><figcaption>© Eleftheria Cheese</figcaption></figure><p>This year was also the first time that an Indian cheese brand participated in the awards. Mumbai-based Eleftheria, an artisanal creamery helmed by Mausam Jotwani Narang, was not only the first and only Indian brand to take part in these awards—but it also bagged a silver for its Norwegian-style Brunost cheese, a whey-based cheese that has a fudgy texture, salted caramel-like flavour, and is packed with umami.</p><p>According to Jotwani-Narang, she and her team had been keen on participating in the awards for a few years now, but the pandemic halted their plans. Her Norwegian-inspired Brunost (which literally translates to brown cheese) was in fact a pleasant happenstance. “Given that our production of mozzarella and burrata cheese had been increasing steadily, we would often be left with a lot of whey. Instead of letting that go to waste, we decided why not experiment making cheese with this whey instead?” This was back in 2018 and it was only after several experiments over the course of nearly two years that she was satisfied with the taste and texture of the Brunost. To make it uniquely Indian, they engraved the brown-coloured cheese with the brand’s initials in the Devanagri script.</p><p>AlsoRead1</p><p>She adds that the reason they decided to submit the Brunost cheese, and not any of the other European-style classic cheeses that they make, is because it’s distinctly Indian in its ingredients and one that’s close to her heart. “It’s also a cheese that would travel well for the competition,” she points out. “In fact, given its flavour profile, we’ve been seeing many of our customers use our Brunost to make cheesecakes, bake it into desserts, and make use of shavings as a topping on breakfast toasts.”</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_World-Cheese-Awards---tables-ready-for-judging-PC-Mansi-Jasani-inside-image_1636705167135.jpg"><figcaption>© Mansi Jasani</figcaption></figure><p>The fact that an Indian cheese brand has gained this recognition on a global stage is also a big marker of what’s to come for the country’s artisanal cheese market, Jasani believes. “It’s heartening to see how this space has grown. In fact, the pandemic only led to an increase in the number of artisanal cheesemakers in India.” Take a look at the kind of cheese platters and grazing boards people are consuming now, and you would know. Next on Jasani’s list is to get more Indian cheesemakers to participate in these awards, and create unique gourmet cheeses using indigenous Indian ingredients.</p><p>Jotwani-Narang adds that five years ago when she first opened her creamery, no one was really making fresh cheeses. That says a lot for a country that’s one of the biggest producers and consumers of dairy, she notes. Today, you have a lot more cheesemakers using indigenous ingredients, herbs and spices, and creating cheeses that challenge one’s palate, she says.</p>

Mumbai-based Eleftheria wins a Silver at the World Cheese Awards, while cheesemaker Mansi Jasani was the first Indian to be on the jury. 

Mansi Jasani talks about her experience of being the first Indian to be on the jury of the World Cheese Awards in Spain. In another first, Eleftheria becomes the first Indian cheese to voted among the world's best.

Indian Cheesemakers At The World Cheese Awards 2021 in Spain | Zee Zest 

Indian Cheesemakers Talk About Being At The Cheese Olympics  

Indian Cheesemakers

Cheese

Artisanal Cheese

Groundnuts are the most favoured nuts in south Indian households.

Peanuts are pocket-friendly and quick snack. They also come with many health benefits. Find out why South India loves peanuts. Read Zeezest.com

How peanuts are cooked in South Indian kitchens | Zee Zest

How And Why South India Goes Nuts Over Peanuts

Narali Poornima and Raksha Bandhan are celebrated with a glorious platter of coconut sweets .

Raksha Bandhan and Narali Poornima are celebrated with different types of coconut sweets. Check out the festive recipes to make them at home. Read Zeezest.com

Celebrating Rakhi, Narali Poornima with Coconut Sweets | Zee Zest

Why Coconut Is The Star Of Festive Celebrations Along India’s Western Coast

<p>It is a common sight to see tourist buses parked on either side of the busy bull temple road in south Bengaluru almost on all days of the week.  A key tourist attraction of the city, the bull temple—locally known as <i>Basavanagudi</i>, and after which the road, as well as the locality, is named—is over 500 years old.  A highly revered landmark steeped in myth and legend, the bull temple is one of the few temples dedicated to Nandi or the holy bull who is the mount or vehicle (<i>vahana</i>) of Lord Shiva. Incidentally, it is also the epicentre of Bengaluru's renowned and unique festival, <i>Kadlekai Parishe</i> which translates into groundnut fair in Kannada.</p><h2>Legendary origins</h2><p>History has it that the groundnut festival first took place way back in the year 1537 AD, making it over 480 years old. The festival is held in the open air on bull temple road and in the premises of the bull temple, which also houses the renowned <i>Dodda Ganapati</i> temple (Big Ganesha temple). Basavanagudi whose name is derived from the bull temple is also the name of one of the oldest localities of Bengaluru. According to history, the entire area of Basavanagudi and its surrounding villages, namely—Sunkenahalli, Gavipuram Guttahalli, and Mavalli—were home to lush fields of groundnut. </p><p>Legend has it that every full moon night, these crops would be ravaged by a ferocious bull. Worried about the situation, the farmers decided to appease the bull by building a temple for it. Kempe Gowda, a chieftain who is also widely considered as the founder of Bengaluru, then built the bull temple dedicated to Nandi or the sacred bull. The idol here is a whopping 4.6 metres tall and about 6.1 metres long, and the temple is built in the Vijayanagar style that was prevalent in the 1500s.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_GNF%281%29_1638161866198.jpg"></figure><p>Farmers prayed to the bull for the safety of their crop and pledged to offer the first harvest of groundnuts to the Lord. Since then, this auspicious ritual takes place each year during the Hindu month of <i>Karthika</i> and the offering is made on the last Monday of the month.  While there is no fixed date, the much-awaited festival falls during the end of November or the beginning of December. Groundnut farmers from the surrounding villages and states take part in the ritual and set shop as part of the fair.</p><p>AlsoRead0</p><h2>Heritage festival</h2><p>Kadlekai Parishe is an annual ritual that is not only a tradition but intrinsic to the culture of the city.  Each year the entire bull temple road, which is close to two kilometres long, is closed for traffic and hundreds of groundnut farmers set up their crop in heaps which are purchased by visitors and locals alike. Groundnuts are sold in ‘litres’, measured in traditional aluminium apparatus; and on offer are raw, roasted, and even boiled groundnuts.  Apart from the sea of groundnuts, a visit to the fair is akin to taking a trip back in time—for, on sale are items from the yesteryears that bring back fond memories.  Whether it is the colourful traditional candies (mithai), savoury snacks, terracotta lamps, pickle jars, cast-iron cookware, or traditional toys—all of them are reminiscent of times that were pleasantly slow.  </p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_GroundNutFest_1638162041530.jpg"></figure><p>The entire ambience exudes carnival-like vibes with balloons, toys and games set up for adults and children alike.  Soap bubbles, paper wheels, trinkets and knick-knacks are sold by hawkers galore. A giant wheel is set up and there are vendors selling blow out whistles, noisemakers, and even toy horns. The entire road is teeming with people—including tourists, locals, and visitors making a beeline to the fair along with family and friends.  With people jostling for space, the excitement and noise can be felt till late into the night, along with the sounds of happy kids blowing horns and whistles that pierce sharply into the winter breeze.</p><p>AlsoRead1</p><h2>Bigger and grander over the years</h2><p>The Kadlekai Parishe has grown by leaps and bounds since it first began.  While the actual event is on the last Monday of the Hindu month of Karthik and lasted for about two days in the past—the festival has stretched for more than a week since the last few years.  It was the first time that the festival was cancelled in all these centuries due to COVID-19 in 2020.  This year the fair is back with a bang with the main event on November 29.  But the action is expected to unfold the weekend before, extending well up to the next eight to 10 days. A whopping thousand farmers from as far as Tamil Nadu and Andhra Pradesh are expected to arrive and display their produce. A footfall of over 6 lakh people is expected. The local administration (BBMP) has assured that the festivities will be held keeping in mind Covid protocols.  </p><p>The festival holds a special place in the hearts of Bengalurueans, especially Basavanagudi residents.  It is symbolic of a tradition that is not only aeons old—but also of the glorious heritage of Bengaluru’s past.  One of the few traditions that has stood the test of time, Kadlekai Parishe makes one feel nostalgic about the city which was once synonymous as being the Garden City of India and a pensioner’s paradise, rather than as the silicon city or the start-up capital of India as it is known today.  </p><figure class="table"><table><tbody><tr><td><h2 style="text-align:justify;">Other harvest festivals that celebrate local produce</h2><ul><li style="text-align:justify;"><span style="color:hsl(0,0%,0%);">Chanthaburi Fruit Festival held in late May-early June in Thailand</span></li><li style="text-align:justify;"><span style="color:hsl(0,0%,0%);">Olivagando held in Magione, Italy celebrates the local olive harvest in November</span></li><li style="text-align:justify;"><span style="color:hsl(0,0%,0%);">Yam Festival held after the rainy season in Ghana and Nigeria </span></li></ul></td></tr></tbody></table></figure>

With an untainted legacy dating back to 500 years, Kadlekai Parishe or groundnut fair in Bengaluru is a sight to behold. 

With an untainted legacy dating back to 500 years, Kadlekai Parishe or groundnut festival in Bengaluru is a sight to behold. 

Celebrating Kadlekai Parishe Or Groundnut Festival In Bengaluru | Zee Zest 

Going Nuts Over Groundnuts: Bengaluru’s Kadlekai Parishe

The Big Forkers - Season 3

Harvest Festival

Bengaluru

<p>When it comes to the art of baking, or should we say science, no one beats the French. French bakers are masters of creating soft pillowy wonders with just butter, water, and flour. Throw in sugar and eggs in the mix, and a whole new baking adventure awaits i.e. patisserie.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_CouCOuBanquette_1638185444878.jpg"></figure><p>In an effort to introduce the wonders of a French patisserie to Mumbaikars, the Oberoi Group has opened the doors to Cou Cou. The French-style patisserie, located at Jio World Drive, is the iconic hotel group’s independent food and beverage outlet. Cou Cou, for those who are wondering, is an informal French greeting used in France which means anything from “hello, how are you”, to “welcome” or simply be used as an informal term of endearment.</p><h2>The décor and ambience</h2><p>You could very well be in a bistro anywhere on the French Riviera, all thanks to the use of salmon-pink hues and light oak walls, arched doorways, and customised cantilevered light fixtures. Varying scales of seating allow for larger groups to share tables and smaller groups to sit within banquettes. Potted plants provide definition and privacy within the patisserie and break the boundaries between the inside and outside spaces. The white hexagonal tiles fitted with teal sealant add to the rustic charm of Cou Cou. Bar stools and small banquettes are placed amid smartly-placed foliage that (almost) helps you forget that you are in the middle of a mall.</p><figure class="image image_resized image-style-align-left" style="width:50%;"><img src="https://assets.zeezest.com/images/PROD_Cou-Cou_Shy-1_1638185505240.jpg"></figure><p>The expansive glass cases leave nothing to the imagination when it comes to what’s on offer at the eatery. This is a matter of great pride for the trio holding the fort at Cou Cou—Aakriti Rathore, the manager and in-charge of the front of the house affairs, and Chef Pierre Storti and Chef Pratik Deshmukh who run a tight and efficient ship in the kitchen. We asked the chefs about the challenges of replicating the French recipes in Mumbai. “The ingredients are locally sourced and while humidity in the city can be a challenge we have figured out solutions. Apart from that, the quality of ingredients speak volumes making the final product as good as it will be in Paris,” said Chef Storti. He also added that he is excited about adding more delicious French dishes on the menu as time goes by.</p><p>On one end of the space is the kitchen, where the two chefs ensure products are baked as per demand, ensuring nothing goes to waste and only the freshest baked delights reach you.</p><p>AlsoRead0</p><h2>What worked for us</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Chef-Pierre-Storti-and-Chef-Pratik-Deshmukh---Cou-Cou_1638185526791.jpg"></figure><p>The culinary duo of Storti and Deshmukh are earnest in the belief that nothing but the best will work for Cou Cou—and we are happy to report they do deliver on the promise.</p><p>For a limited menu, it can still baffle you to make a choice here because each dish looks better than the other. So, with blinkers on our eyes, we honed in on the Lamb Pithivier. Apart from the exquisite browning of the exterior, thanks to a generous egg wash, the delicate scoring on the top was a big draw. Pithiviers are pies with filling, baked between two sheets of puff pastry, where the top is scored in circles, forming a gentle hump as it bakes. They can be savoury or sweet. </p><figure class="image image_resized image-style-align-left" style="width:50%;"><img src="https://assets.zeezest.com/images/PROD_Cou-Cou_Shy-3_1638185586084.jpg"></figure><p>As for our savoury pithivier, the flakey puff pastry was a joy to bite into. The puff pastry reminded us of American chef Alice Waters statement, “Everything tastes better with butter.” The layers were crispy, yet stable enough to bring together the confit lamb that it enclosed. The lamb was delicately seasoned in the pie. The harmony between the two components of the pithivier was also very well balanced.</p><p>Out of habit, we ordered the Quiche Lorraine. We were told that this is Chef Storti’s family recipe and it shows. With no garnishes and external adornments, the quiche is presented bare—as if daring you to find a flaw with it. And we couldn’t! The shortcrust pastry, which is an Achilles heel for many, was perfectly baked—crumbly and crisp. The filling of eggs, cream, and bacon had an addition of onions that only added more texture. The Storti family matriarchs must indeed be proud of this adaptation in a country far, far away. </p><p> </p><p>AlsoRead1</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Artichoke-WhiteAsparagus-BlackTruffleCrepe-CouCou_1638185784065.jpg"></figure><p>We also ordered the white asparagus, artichoke, and black truffle crepe— purely under the spell of the ingredients used that are confined to five-star kitchens. The crepe was delicate, making it the perfect foil for the tender yet well-cooked white asparagus it encased. The oil glazed artichoke came as a side. A green mint-based puree is what tied all of these elements together.</p><p>Based on the lineage and location of Cou Cou, we were presently surprised by the price points on the menu. Clearly, they aren't cheap but they aren’t exorbitant either—and most importantly, the food here offers complete value for the money you’re likely to spend here.</p><h2>What did not work</h2><p>Believe it or not, the value-for-money facet can be baffling at certain places on the menu—like in the case of the white asparagus, artichoke, and black truffle crepe which is priced at Rs 350, even though the ingredients used would be worth more. While we know truffles are hard to source, a sliver more on the dish would have made all the difference between skimpy and decadent.</p><p>While Cou Cou does have a great wine and beer list, we opted for a cold coffee and hot chocolate. Both the drinks were milky and weak—the only dining decision we regretted.</p><p><i><strong>Address</strong></i>: Ground Floor, Jio World Drive, Bandra Kurla Complex, Mumbai.</p>

The Oberoi Group has introduced a stand-along French-style patisserie brand in Mumbai and we’re excited!

Chefs Pierre Storti and Pratik Deshmukh are acing baking in Cou Cou Mumbai with their breads, pies, macarons and more.

Restaurant Review Cou Cou Jio World Drive Mumbai | Zee Zest

Cou Cou Offers A Warm Hug With Its French Patisserie Extravaganza

French Food

Mumbai Restaurant

Dive into the exotic world of Chocolate with her latest TV show and watch her give a unique twist to one of the world's favourite ingredients.  

In an interview with Zee Zest, celebrity chef Rachel Khoo, host of the show Chocolat, shares her inspiration, love for food and more.

Interview with Rachel Khoo, host of Chocolat | Zee Zest

A Chocolate Library! Celebrity Chef Rachel Khoo Is Living Every Foodie’s Dream

Curating India's 50 Best Dishes is a mammoth task. For the second season of this show, we picked the chef's brains to get the run down on this list.  

We spoke to chef Ajay Chopra about season 2 of India’s 50 Best Dishes and what makes it special. Log on to ZeeZest.com for full story

Interview with Chef Ajay Chopra on India’s 50 Best Dishes Season 2

In India, Food Is An Emotion: Chef Ajay Chopra

<p>On or off the road, food for me is a window to different cultures and cuisines, and a way of making new friends. <a href="https://zeezest.com/shows/watch-all-episodes-of-grand-trunk-rasoi-season-2-id-22"><i>Grand Trunk Rasoi – Season 2</i> (<i>GTR Season 2</i>)</a>, airing on Zee Zest, is an extension of that. Even though it fits the instructional cooking show format, but <i>GTR Season 2</i> is much more than that. It’s an expedition, a humble attempt to explore how the iconic Grand Trunk Road not only connects four nations– India, Afghanistan, Pakistan, and Bangladesh – but also has played a significant role in shaping the culture and cuisines.</p><h2>1. A trip down memory lane</h2><p>My <i>nana ji </i>hailed from Sindh. He moved to Delhi post the partition in 1947 but left a piece of his heart there, like many others who came to India from there during that period. He had so many stories to share about his time there, his journey from Sindh to Delhi, and how he settled in Delhi. <i>Nana ji</i> passed away some time ago, but I have kept those stories close. <i>GTR Season 2</i> allowed me to revisit those memories/stories and find a new perspective on them. It was an incentive for me to be able to host this show and connect with my roots.</p><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SaranshG-inside-image-2_1637064941012.jpg"></figure><h2>2. An opportunity to evolve</h2><p>From the day I started shooting <i>GTR Season 2</i> to the day of pack up and now, I have evolved not just as a chef but also as a traveller. Unlike most cooking shows on Indian television, it’s not about a bunch of recipes that I know and am cooking, but learning and seeking knowledge from experts and then sharing it with the viewers.</p><p>The show was a refresher course of history and Shubhra [Chatterjee] who was pretty much the soul of the show, worked hard on collecting and researching all this information and connecting with chefs, historians from across the Indian subcontinent.</p><p>AlsoRead0</p><h2>3. Not just another recipe</h2><p>The recipes on <i>GTR Season 2</i> aren’t commonly found or based on internet research. Many of these recipes and their provenance are on the verge of being lost. This is why I was, and still am, okay making mistakes and learning from them, when it came to these recipes. I feel it builds a nice connection with the audience because ultimately, we all learn.</p><p>Not all recipes turn out the way they should in the first go, might take a second and even a third try to nail it, it happens to everyone, even chefs. With every try, you’ll evolve and that’s what is key – broadening your horizons and evolving.</p><h2>4. Tasty tales and new friends</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SaranshG-inside-image-3_1637064769051.jpg"></figure><p>The entire show was shot in the studio. I did not leave the studio nor is my audience leaving their home, but via the recipes, travel shots, stories, and other elements on the show, the show was a virtual tour of the Grand Trunk Road, one episode at a time.</p><p>How did dry fruits make it to India from Afghanistan? How <i>dal-chawal</i> travelled from India to Afghanistan? How did <i>kasuri methi</i>, which originated in Kasur near Lahore, become a key ingredient in several Indian delicacies including the butter chicken? Also, understanding the similarities and dissimilarities between Dhakai and Bengali food, learning about different cuisines from the lens of climate, territories, habits, etc. You get to learn such rich history that the length and breadth of the Grand Trunk Road boast of.</p><p>When you see the journey of food in these four countries, you realise that even though we are divided by boundaries and other factors, but food brings us all together. The warmth I felt during my conversations with chefs, historians, and experts from the four nations, cannot be explained in words.</p><p>The friendly banter and the exchange of notes made me realise that we’re all the same and share an equal amount of love for food, it’s just that we’ve never travelled there. Whatever our differences may be, as soon as you touch upon the subject of food, you realise we’re one.</p><p>AlsoRead1</p><h2>5. My favourite recipes on <i>Grand Trunk Rasoi Season 2</i></h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_SaranshG-inside-image-1_1637064783307.jpg"></figure><p>I got to learn a host of unique recipes, but there are a few that have me enthralled. </p><h3>1. Pardah biryani</h3><p>There are over 100 biryani recipes but this one stands out for its making process and presentation. The <i>pardah biryani</i> (<i>pardah </i>means curtain in Urdu) comes wrapped in a large sheet of dough and looks like a cake – my dream cake filled with biryani! The technique of making a <i>pardah </i>biryani is an art; you must make sure the dough doesn’t tear off so that the content inside is cooked well.</p><h3>2. Makkhan ka anda</h3><p>Another favourite was the <i>makkhan ka anda</i> from Prayagraj (previously Allahabad). This is a dessert in the guise of an egg, made using white butter and <i>mawa </i>(khoya)—very molecular gastronomy! It was one of the most challenging dishes I have ever made. The white butter keeps melting in your hands due to body heat, and to ensure you mould it well, you must constantly dip your hands in ice-cold water and treat the butter-like clay. On <i>GTR Season 2</i>, it took me three takes to make one perfect <i>makkhan ka anda</i>. The fact that a man in Prayagraj has been making it every day for the past 20 years with precision is incredible.</p><h3>3. Do Maach</h3><p>In Bangladesh, there’s a dish called <i>do</i> <i>maach</i>, which is a medley of any two fishes. It can have a combination of a fresh and a dry fish; a dry and fresh version of the same fish, or a combination of two fresh, seasonal fishes.</p><p><i><strong>As told to </strong></i><a href="https://zeezest.com/users/sayoni-bhaduri-100001"><i><strong>Sayoni Bhaduri</strong></i></a></p>

Grand Trunk Rasoi Season 2 is an ode to the culinary heritage of one of the oldest trade routes in the world.

Chef Saransh Goila shares his experience of shooting his cooking show Grand Trunk Rasoi season 2. Read more on ZeeZest.com. 