Find Out Why Khar Is The Phoenix Of Assamese Cuisine

Laru-Pitha, Doi-Seera And Other Lip-Smacking Bohag Bihu Celebrations In Assam

Relished and dearly loved in Assam, ‘pitika’ is an emotion rather than a staple side dish. The name, which translates to ‘mashed’ in English, may seem like a humble dish of mashed boiled or roasted vegetables but the variations in the choice of aromatics, condiments is what perks up the dish even more. “We can eat it day in day out, meal in meal out,” says Kasturi Barua, a Mumbai-based Assamese home chef who runs Kasos Kitchen. For any Assamese this humble but delicious side dish paired with simple bhaat (rice) and dail (dal) brings back plateful of nostalgia amplifying the love for pitika. Over time and culinary experiments, pitika has found its way to various courses; have leftover pitika? Spread on toast, make a sandwich and enjoy! “It is such a versatile dish that goes well with both non-veg and veg mains. When we don't have to put too much thought into creating a meal on a busy day, pitika on the plate becomes a cardinal rule for an Assamese meal,” Barua tells. <h2>Pitika for Magh Bihu</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Assamese-cuisine--pitika-inside-image-2_1642000232142.jpg"></figure>Talking about the local cuisine, Executive Chef of Vivanta Guwahati - Mr Sumant Dadhwal explains, "The variety of food that the state has to offer is exceptional. The exotic taste of local herbs, rustic feel of the dishes and distinctive character is what drive the Assamese food. The dishes are neither too spicy nor bland. Moreover, they are healthy with a good nutritional quotient with a great mix of vegetables, spices, pulses, and the right amount of protein."The richness of Assamese cuisine served on a plate can only be felt in Magh Bihu, specifically on ‘Uruka raati’ (on the eve of the main celebration) where neighbours and families cook their best meal with the produce harvested weeks before. Bihu has always been an emotional festival for all Assamese, sparking tales of brotherhood, no matter what language, religion or tribe you belong to. Barua says that it isn’t just limited to an Assamese or just in Assam. “Uruka has been an annual affair in Bombay for me where I invite my friends over. My non-Assamese friends here relate the word 'uruka' with me,” she shares. Youngsters set up a community kitchen using bamboo and hay, called Bhelaghor. Not just limited to traditional Assamese main course, the seasonal local sweets like a variety of <a href="https://zeezest.com/food/rongali-bihu-in-assam-is-celebrated-with-a-variety-of-food-over-four-days-61">pitha</a>, laru made out of sesame, molasses and coconut are also on the menu. “Uruka is like a new dawn for Assamese people. And pitika felt like home every time I made it when I was away from home. In my growing years during Bihu, we the younger ones were assigned to peel garlic and ginger, then we moved on to peeling other veggies. After that came, retrieving roasted potatoes from the pit of the bonfire, which was a competition to see who can retrieve the most without letting the hot potatoes burn us. We finally mashed and mixed all the ingredients together and aloo pitika was ready!” reminisces Karpum Pegu, who runs an ethnic Assamese-culture themed restaurant in Guwahati called Rice Tales. The Magh Bihu spread includes a traditional preparation of chicken curry with black pepper (jaluk dia kukura), duck in black split gram curry with ash gourd (locally known as Haanhe-Maahe), sometimes pigeon curry (Paro Mangxho) and borali or chitol fish curry, rustic maati maahor dail (split black lentin), etc. Amongst all Assamese culinary heavyweights, ‘pitika’ would still need to be there to make it a complete meal.AlsoRead0<h2>Types of pitika</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Assamese-cuisine--pitika-inside-image-1_1642000213910.jpg"></figure>Although there are around 30 different types of pitika that can be made using local and seasonal produce. The easiest and wildly popular has to be ‘aloo pitika’. Peeled, boiled or roasted potatoes mashed and tossed with salt, mustard oil, onions, chillies and coriander leaves, pitika still finds its way to the plates of every Assamese, including mine.  It is one of my strongest bonds to a signature Assamese dish so far. AlsoRead1Other pitika variants include boiled pumpkin, sweet potato, cassava, taro, roasted tomato, brinjal,  etc. People also do pitika with local river fish such as snakehead fish or Goroi maas, shares Pegu. Since this Assamese staple is both healthy and easy to cook, here are a few renditions of pitikas, as shared by the experts, if you want to teleport yourself to an Assamese kitchen.Checkout the six types of pitika loved in Assam:<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Assamese-cuisine--pitika-inside-image-6_1642052284180.jpg"><figcaption>© Kasos Kitchen</figcaption></figure><h2>1. Bengena pitika (Fire-grilled eggplant pitika mash) </h2>Poke the eggplants with a fork all over and rub a generous amount of mustard oil to the whole brinjal with your hands. Place them on the meji (open fire grill) and let it roast on all sides till it almost looks charred. Remove it from the fire and let it cool. Peel off the skin. Now place boiled potatoes and the mash of the fire-grilled eggplant in a bowl. Add a teaspoon of raw mustard oil, salt, pepper, green chillies, chopped coriander and lemon juice and mash the mix together. <h2>2. Xukan maas pitika (Dried fish pitika mash)</h2>On a tawa, roast dried fish (preferably small ones only) for two minutes. For extra flavour and colour, add roasted tomatoes to this. Mix all of them together. To make it soft, add roasted mashed garlic as well. Add mustard oil, onion, chilli, salt and coriander.<h2>3. Pura jolphai pitika (Chargrilled Indian olive pitika mash)</h2>This traditional pitika recipe is tart and refreshing. Take a few jolphais (Indian olives) and grill them over a low flame (wood fire is ideal). Once cooked, discard the pit and peel the skin that must come off easily. Now mash them and add salt, oil, chillies, a hint of ginger-garlic paste and it’s done!<h2>4. Pura kordoi pitika (Chargrilled starfruit pitika mash)</h2>This one is specifically best to savour during winters. All you have to do is roast the starfruit. (clay oven is ideal). However make sure that the chosen ones are ripe or semi-ripe, being citrusy enough. After roasting, mash them into a pulp. Mix with salt, mustard oil, onions, coriander and green chillies for a delightful meal.<h2>5. Kothal guti pitika (Jackfruit seed pitika mash)</h2>For this, make sure the jackfruit seeds are sun-dried enough. Peel the skin of the seeds and either boil or roast the seeds. Since these seeds have a waxy consistency, you may add mashed boiled potato too to soften the texture. Now add salt, onions, chilli, mustard oil, coriander. <figure class="image"><img src="https://assets.zeezest.com/images/PROD_Assamese-cuisine--pitika-inside-image-7_1642052817287.jpg"><figcaption>© Kasos Kitchen</figcaption></figure><h2>6. Koni aloo pitika (Egg potato pitika mash)</h2>This list can never be complete without this most loved pitika. A mash of potatoes and boiled eggs, all you have to do is throw in some boiled eggs into the already made aloo pitika. Make sure that the chunks of egg white aren't too finely crushed. The colour combination and the taste is a delight! Ofcourse, add mustard oil, coriander, onion, salt, chilli.

This Assamese staple dish can blend into any course - from breakfast to dinner. 

Learn why Pitika is indispensable for Assamese celebrations of Uruka night during Magh Bihu and this traditional dish's cultural significance and how it's prepared to honor the festival.

Magh Bihu: The Essential Role of Pitika on Uruka Night in Assam

Why An Assamese Can Never Do Uruka Without Pitika

Bihu

Food

Cuisine

Assam

Recipe

Several Indian starters begin with simple potato snacks recipes like paranthas and more. Cubed potatoes are coated in a spicy batter and fried till crisp, making them ideal for serving as a pre-meal nibble or as a potato snacks dish with a spicy condiment. Talking about some mouth-watering potato recipes, here are 5 easy potato snacks to spice up your platter.<h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-aloo-paratha-recipe-by-chef-ajay-chopra-39">1. Aloo paratha by chef Ajay Chopra</a></h2>Aloo paratha is a popular aloo snacks dish that can be consumed both as a snack and a supper. Chef Ajay Chopra explains the dish in great detail. Aloo paratha originated in Northern India but has now spread throughout the country. Boiled and mashed potatoes, onions, anardana, ginger, and fresh coriander are all be used to make the stuffing of this king of potato snacks. The paratha is packed with stuffing and fried on a tawa with some oil or ghee. Served hot, it is topped with a glob of butter as a garnish.<h3>Recipe:</h3>For the aloo mixture3 - 4 boiled and mashed potatoes1 cup chopped coriander2 - 3 onions chopped3 tsp amchur powder2 - 3 green chillies chopped6 tsp anardana3 tbsp black salt (kala namak)3 tbsp bhuna jeeraGhee as requiredFor the dough3 cup aata (wheat flour) 3 tsp salt Water as required<h3>Preparation</h3><ol><li>Mix the atta with some water and salt and make a dough.</li><li>Drizzle some oil on the dough to keep it soft and moist.</li><li>In a bowl, mix the mashed aloo, coriander, chopped onions, green chillies, bhuna jeera, amchur powder, anardana, and black salt.</li><li>Take a small piece of dough and start flattening it—keep the edges thin and the centre thick.</li><li>Place the aloo stuffing in the centre of the flattened dough. Stuff it enough so you can feel the stuffing in every bite. Make a round dough ball again.</li><li>Flatten the dough ball with a rolling pin.</li><li>For the tandoor style of cooking, grease one side of the flattened dough with water and place that side on the tava. Cook it till one side turns light brown.</li><li>Alternatively, place it on the nonstick pan.</li><li>Throw in a dollop of ghee and let it melt.</li><li>Let it cook for a couple of minutes. Flip the paratha. Let both the sides cook properly till golden brown.</li><li>Serve hot with dahi.</li></ol><h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-aloo-tikki-recipe-by-chef-ajay-chopra-23">2. Aloo tikki chaat by chef Ajay Chopra</a></h2>An easy potato snack composed of cooked potatoes, fragrant spices, and herbs—aloo tikki is every chaat lover’s favourite. Chef Ajay Chopra explains the dish in detail. Aloo tikki chaat is a famous North Indian dish. It's known as chowk ki tikki in Lucknow. It's loaded with fresh green peas, which are abundant throughout the winter. This is also a good potato snacks for kids.<h3>Recipe:</h3>For dal stuffing3 bowl chana dal or yellow moong dal (soaked overnight)6 tbsp ghee1.5 tsp thing3 tsp jeeraHandful of cashews and raisins1 small bowl chopped ginger and green chillies1.5 tsp turmeric powder3 tsp red chilli powder3 tsp coriander powder1.5 tsp black salt1.5 tsp amchur powderFresh corianderFor aloo mixture4 - 5 boiled potatoes1.5 cup arrowroot flour for binding3 tsp cumin powderSalt to tasteFor tikki masala3 tsp coriander powder3 tsp red chilli powder3 tsp cumin powder3 tsp black salt3 tsp chaat masala<h3>Preparation</h3><ol><li>Soak the moong dal (pithi) overnight, which will be used as a stuffing in aloo tikki.</li><li>Heat a pan and add ghee, and to that add the jeera and thing.</li><li>Add cut cashews, raisins, and salt.</li><li>Add chopped ginger, green chilies, and finally add the soaked dal.</li><li>Add the dry spices—haldi, red chilli powder, and coriander powder, pinch of black salt, and amchur powder</li><li>Add chopped coriander and toss it all together in the pan.</li><li>Boil the potatoes, let them cool down, and then grate the boiled potatoes. Add a pinch of black salt and cumin powder and mix the dry aloo mixture with arrowroot powder.</li><li>Make roundels of the aloo mixture and stuff the dal (pithi) in it to make it into a tikki.</li><li>Add some ghee to the pan and shallow fry the aloo tikki. Let the aloo tikki cook till it turns brown and crispy.</li><li>Mix the coriander powder, red chilli powder, cumin powder, black salt and chaat masala in a bowl to make the tikki masala.</li><li>Place the crispy aloo tikkis in a bowl, sprinkle the masala, and some tamarind chutney, green chutney, and curd.</li><li>Sprinkle thinly cut green chillies and ginger juliennes, and finally top it with some fresh pomegranate and coriander leaves.</li></ol><h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-bedmi-puri-with-aloo-recipe-by-chef-ajay-chopra-27">3. Bedmi puri and aloo by chef Ajay Chopra</a></h2>Chef Ajay Chopra reveals the recipe for bedmi puri—a traditional North Indian quick potato recipe dish that is typically served with aloo sabzi. Puri is a famous Indian bread that is served with a variety of potato snacks recipes from India depending on the location. Poori comes in a variety of flavours, including aloo puri, palak puri, dahi methi poori, ajwain puri, and the renowned bedmi puri.<h3>Recipe:</h3>For puri stuffing3 bowl urad dal (soaked overnight)6 tbsp ghee3 tsp whole jeera1 small bowl chopped ginger1 small bowl chopped green chillies3 tsp chilli powderFor puri dough1 cup wholewheat flour1 cup suji3 tsp ajwainSalt to tasteOil for greasingFor aloo jhol4 - 5 boiled and mashed potatoes1 small bowl chopped ginger1 small bowl chopped green chillies1 chopped tomatoSoaked methi seedsA pinch of thing1 tsp amchur powder1 tsp besan powder1 tsp red chilli powder1 tsp coriander powderSalt to tasteFreshly-chopped coriander leaves<h3>Preparation </h3><ol><li>Soak the urad dal in water overnight and allow it to soften.</li><li>In a pan, heat the ghee. Add whole jeera, chopped ginger, green chillies, red chilli powder, and soaked urad dal; allow it to cook.</li><li>Once done, switch off the flame. Allow the mixture to cool and then mash it well. Add some chopped coriander leaves.</li><li>To make the dough for the puris, add the wheat flour, suji, salt, and ajwain in a bowl. Add water to make a firm dough. </li><li>Take out small portion from the dough and make roundels. Take one dough ball and make a dent in it. Add the urad dal stuffing into, and shape into proper balls again using your hands.</li><li>Drizzle some oil onto the roundels and flatten them.</li><li>Fry the puris in hot oil.</li><li>For Fried Aloo, chop potatoes and deep fry them.</li><li>Sprinkle salt, red chilli powder, fresh coriander, mix well and serve.</li><li>For the aloo jhol, heat ghee in a pan. Add jeera, hing, chopped ginger, green chillies, and soaked methi seeds.</li><li>Add a tbsp of besan powder, haldi, red chilli powder, coriander powder, hing, and chopped tomatoes. Add some water to the mixture and cook on medium flame.</li><li>Add boiled and mashed aloo to the mixture, cover the lid of the pan and let it cook for 8 to 10minutes.</li><li>Finally add salt, amchur powder, and fresh coriander leaves and cook.</li><li>Serve bedmi puri with aloo.</li></ol><h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-aloo-ke-kofte-recipe-by-chef-pankaj-bhadouria-234">4. Aloo ke kofte by chef Pankaj Bhadouria</a></h2>Aloo ke kofte is a one-of-a-kind potato snacks / Indian main entrée. Chef Pankaj Bhadouria explains the dish in great detail. The gravy for aloo ke kofte is pleasantly spicy and creamy. It is made with cooked and mashed potatoes with a khoya filling. Deep-frying is used for the mashed potato balls. These golden-brown balls are then dipped into a sauce of onions, tomatoes, spices, and cream. Aloo ke kofte can be served for lunch or dinner with roti, paratha, or rice.<h3>Recipe:</h3>For aloo ke kofte9 boiled and mashed potatoes6 tbsp all-purpose flour3 tbsp cornflourSalt to taste6 tbsp khoya3 tbsp mixed dry fruits3/4 tsp orange food colourOil for frying1 tsp cumin seeds1 cup chopped onion1 tsp turmeric powder1 tsp red chilli powder1 tbsp coriander powder1 tbsp garam masala powder1 tbsp ginger & garlic paste1 cup chopped tomatoesWater as required6 tbsp tomato puree1 tsp dried fenugreek leaves1 tbsp creamDry fenugreek leaves for garnishCream for garnishCoriander sprig for garnish<h3>Preparation</h3><ol><li>Mash the boiled potatoes in a bowl. Add all-purpose flour, cornflour, salt, and mix well.</li><li>Transfer 50 grams of this mixture to another small bowl, add khoya, mixed dry fruits, a pinch of orange food colour, and mix well.</li><li>Make balls of the first potato mixture and flatten them out. Place the stuffing in and wrap it properly.</li><li>Dust them with all-purpose flour and shape them into balls.</li><li>Fry the kofta balls in hot oil until golden brown.</li><li>Heat oil in a pan and add cumin seeds, chopped onions, a pinch of salt, and sauté till translucent.</li><li>Add turmeric powder, red chilli powder, coriander powder, garam masala powder, ginger garlic paste, and sauté. Add chopped tomatoes and cook until tomatoes get soft.</li><li>Cool the masala and blend it into a puree.</li><li>Transfer the puree to the pan and let it cook.</li><li>Add water, tomato puree, and mix well.</li><li>Serve hot by pouring it over the kofta balls. Garnish with dry fenugreek leaves, cream, and fresh coriander leaves.</li></ol><h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-bisibelebath-and-aloogedde-fry-recipe-by-chef-rakesh-raghunathan-57">5. Bisibelebath and aloogedde fry by chef Rakesh Raghunathan</a></h2>Bisibelebath and aloogedde fry is a rice-based potato snack made at home in Karnataka. Chef Rakesh Raghunathan demonstrates the step-by-step procedure as well as a potato fry preparation. Bisibelebath is a delightful one-pot rice, lentil, and vegetable meal. Rice, lentils, and vegetables are cooked in a unique masala made from ground spices. This particular masala is at the core of bisibelebath and is responsible for the rice's delicious and spicy flavour.<h3>Recipe:</h3>For bisibelebath3 tsp fenugreek seeds3 tsp black peppercorns3 tsp cumin seeds6 tsp coriander seeds6 tsp Bengal gram6 tsp black gramCashew nuts3 star anise6 cardamom9 cinnamon9 cloves3 tsp turmeric powder3 cup freshly-grated coconut3 cup rice3 cup bengal gram4 - 5 red chillies3 tsp jaggeryGhee3 tsp poppy seedsChopped carrots and beans6 tbsp peanuts1 cup tamarind water1.5 tsp asafoetida2 - 3 cinnamon stick3 cup boiled Bengal gram and riceFor aloogedde fry6 boiled and chopped potatoes3 tsp sambar powder3 tsp rice powder3 tsp mustard seeds4 - 5 curry leaves3/4 tsp asafoetida3 tsp white sesame3 tsp black gram<h3>Preparation</h3><ol><li>Heat 1 tsp ghee in a pan, add chopped carrots and beans, 1 tsp salt, 1 tsp turmeric, and let it cook.</li><li>Then add 2 tbsp peanuts, 1 cup tamarind water, salt, and cover it.</li><li>In another pan, add the tsp ghee, fenugreek seeds, black peppercorns, cumin seeds, coriander seeds, Bengal gram, black gram, dry red chilli and asafoetida. Roast well.</li><li>Turn off the flame and let the mixture cool. Transfer it to the blender, blend it to a smooth paste.</li><li>Heat a tsp ghee in a pan, star anise, cardamoms, cinnamon, cloves, freshly grated coconut, poppy seeds, cinnamon sticks, and cashew nuts. Roast well. Once cool, transfer to the blender and process until you get a smooth powder.</li><li>Add the paste, 1 cup boiled Bengal gram and rice, half a glass of water, jaggery, and spice powder to the vegetable mixture and mix it well.</li><li>Heat 1 tsp ghee in a pan, add mustard seeds, curry leaves and tsp cashew nuts</li><li>Pour the tempering over the bisibelabath.</li><li>In a large bowl, add the sambar powder, rice powder, turmeric powder, asafoetida, curry leaves, boiled and chopped potato, white sesame seeds, and salt. Mix well.</li><li>Heat sesame oil in a pan, add mustard seeds, black gram, curry leaves, and saute.</li><li>That's it! Aloogedde fry is ready to serve.</li></ol><blockquote>Disclaimer: The details mentioned throughout this blog are sourced from publicly accessible platforms. At Zeezest, we intend to share factual and verified information. Should there be any inconsistencies or variances in the information provided, please understand that these are entirely unintentional and not meant to mislead. </blockquote>

Here are 5 easy potato snacks to spice up your platter.

Several Indian starters begin and end with heartwarming aloo. This multipurpose veggie offers some surprising diet and wellness benefits. Here are 5 recipes.

5 Potato Snacks Recipes | Aloo Snacks | Zee Zest

5 Aloo Snack Recipes To Spice Up Your Evening

Potato Snacks

Recipes 

Teatime Snacks

Indian Recipes

A die-hard chicken fan knows how difficult the task of selecting the best variation of their favourite meat is. A list of chicken dishes on a restaurant's menu is enough to give them a hard time. Meanwhile, all their inner chef wants to know is the recipe of that lip-smacking chicken dish. Well, if you are one of those who would want to try their hand at making the best Indian chicken recipes, you are in for a special treat here.We will give you a brief step-by-step peek into five popular chicken recipes that you can impress your guests with or satiate your cravings with. So, let's dive straight into the world of chicken recipes for dinner—or any other meal for that matter.<h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-chicken-shawarma-recipe-by-chef-pankaj-bhadouria-303">1. Chicken shawarma by Chef Pankaj Bhadouria</a></h2>Let's start with this recipe from the first MasterChef of India, Pankaj Bhadoria. Scroll down to read the quick chicken recipe of the all-time favourite dish: chicken shawarma.<h3>Ingredients:</h3>4-5 tbsp extra virgin olive oil1 tbsp chopped garlic1 tsp cumin powder½ tsp coriander powder½ tsp cinnamon powder½ tsp cayenne pepper powder1 tsp black pepper powder1 tbsp lemon juiceSalt to taste300 gm chicken breast½ cup curd1 tbsp lemon juice1 tsp chopped garlic2-3 tbsp olive oil1 tsp red chilli flakesSalt to taste½ cup sliced onions1 pita breadCherry tomatoes as requiredCucumber slices as requiredPickled carrots as requiredPickled beetroot as requiredLettuce leaves as required<h3>Method:</h3><ol><li>Take a bowl, add extra virgin olive oil, chopped garlic, cumin powder, coriander powder, cinnamon powder, cayenne pepper powder, black pepper powder, lemon juice, and salt.</li><li>Now, add the chicken breast to the marinade and keep it overnight or for at least four hours. </li><li>In another bowl, add thick curd, lemon juice, chopped garlic, extra virgin olive oil, a pinch of red chilli flakes, and salt. Whisk the mixture thoroughly.</li><li>Heat a grill pan and add the marinated chicken to it. Meanwhile, add chopped onions to the leftover marinade and mix it well.</li><li>Now, add the marinated onions to the chicken pan. Cook the chicken for 5-7 mins and occasionally turn it over.</li><li>Once cooked, move the chicken and onion slices to a plate and rest.</li><li>Later, slice the chicken into pieces.</li><li>Warm the pita bread slightly on the pan.</li><li>Take a plate, put the heated pita on a plate. Place the sliced chicken, caramelized onions, cherry tomatoes, cucumber slices, pickled carrots, pickled beetroot, and fresh lettuce leaves on it.</li><li>Wrap the shawarma in butter paper and serve it.</li></ol><h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-chettinad-chicken-curry-recipe-by-chef-ajay-chopra-113">2. Chicken Chettinad by chef Ajay Chopra</a></h2>After the mildly spicy, aromatic, and mouth-watering chicken shawarma, let's try a chicken gravy recipe. And, for this, we are going to give you chef Ajay Chopra's chicken Chettinad recipe.<h3>Ingredients:</h3>For the dry masala1 tsp methi seeds2 tsp peppercorns4-5 green cardamom3-4 star anise1 tsp saunf2 tsp jeera2-3 tsp coriander seedsA handful of black stone flowers (dagad phool)1 sprig of curry leaves1-inch cinnamon stickFor the curry500 gm chicken with bones3-4 tbsp coconut oil2-3 cloves2-3 green cardamom2-3 black cardamom1-inch cinnamon stick2 bay leaves7-8 onion shallots1 sprig of curry leaves2 tsp ginger garlic paste1 tsp turmeric powder1 tsp red chilli powder1 tsp coriander powderSalt as required3-4 chopped tomatoes1 cup tamarind pulp1 cup coconut milkcurry leaves to garnish<h3>Method:</h3><ol><li>Heat a pan and roast methi seeds, peppercorns, green cardamom, star anise, saunf, jeera and coriander seeds, black stone flower, curry leaves and cinnamon stick. Let them cool down, and grind into a powder.</li><li>Heat coconut oil in a pan. Add cloves, green cardamom, black cardamom, cinnamon, bay leaf, roughly sliced onion shallots, curry leaves, and ginger garlic paste. Saute for a few seconds.</li><li>Now, add salt, turmeric powder, red chilli powder, coriander powder, and saute the mixture again. </li><li>Add the curry leaves, raw chicken pieces, dry Chettinad masala, and mix well.</li><li>Add water, chopped tomatoes, and mix them thoroughly. Cover the pan with a lid and let the chicken cook.</li><li>Add coconut milk, tamarind pulp, and steam the gravy.</li><li>In the final step, garnish the chicken Chettinad with curry leaves and serve this spice-loaded dish hot!</li></ol>Quick-fact: The dish is named after a place called Chettinad in Tamil Nadu.<h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-butter-chicken-recipe-by-chef-ajay-chopra-80">3. Butter chicken by chef Ajay Chopra</a></h2>Ajay Chopra is the MVP for chicken lovers and the recipe of this iconic chicken dish is proof of it. Here is a sneak peek into his butter chicken recipe—a melange of sweet, spicy, and sour.<h2>Ingredients: </h2>For makhani masala2 roughly sliced onions4 - 5 roughly sliced tomatoes3 - 4 green chillies2 - 3 dried red chillies1 small piece mace1 cinnamon stick2 bay leaves8 - 10 garlic cloves2 - 3 cloves2 - 3 green cardamom2 big pieces of ginger8 - 10 cashew nuts250 ml waterFor makhani gravy3 - 4 tbsp oil2 tsp ginger garlic paste2 slabs butter1 cup cream1 tsp kasuri methi1 tsp sugarSalt to tasteFresh coriander for garnishFor the tadka1 small cup chopped green chillies1 small cup chopped garlic<h3>Method:</h3><ol><li>Heat a pan, and add some tomatoes, onions, green chilies, dried red chilies, a small piece of mace, cinnamon sticks, bay leaf, garlic, cloves, green cardamom, ginger piece, and cashews nuts. Saute.</li><li>Add water to boil the mixture. Keep cooking the onion-tomato masala until it becomes soft and mushy.</li><li>Now, allow the masala to cool. </li><li>Remove the whole spices and pour the rest of the mixture in a blender. </li><li>Make a fine paste of the onion-tomato masala</li><li>Strain the onion-tomato paste to give a smooth texture.</li><li>Now, heat oil in a pan and add the ginger-garlic paste and chilli paste to it. </li><li>Add the makhani gravy to the pan and cook them.</li><li>Add chicken tikka / tandoori chicken pieces to the gravy.</li><li>Add butter along with cream and Kasuri methi. </li><li>Add salt, sugar as per taste and garnish with fresh coriander.</li><li>Tip for beginners: Even if you love onion, do not put too much of it because it adds unnecessary sweetness to the gravy.</li></ol><h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-chicken-ghee-roast-recipe-by-chef-ajay-chopra-78">4. Chicken ghee roast by chef Ajay Chopra</a></h2>The recipe of chicken ghee roast will surely transport you to Mangalore if you have ever tried this dish there. This dish, which is said to have originated in Kundapur, will soothe the heart of a spicy food lover.<h3>Ingredients: </h3>For spice paste1 small cup coriander seeds1 small cup jeera8 - 10 peppercorns4 - 5 cloves5 - 6 dried red chillies1 small cup methi seeds5 - 6 garlic pods3 tbsp tamarind juiceFor chicken marination1 tsp turmeric powder2 tsp red chilli powderSalt to taste1 tbsp ginger garlic paste2 tbsp lemon juiceFor ghee roast500 gm chicken4 - 5 tbsp ghee1 sprig of curry leaves2 - 3 cinnamon sticks1 small cup chopped garlic2 chopped onions1 big piece of jaggeryFresh coriander as required<h3>Method:</h3><ol><li>Marinate the chicken with salt, red chilli powder, turmeric powder, lemon juice, and ginger-garlic paste.</li><li>Heat a pan, and roast coriander seeds, jeera, peppercorns, cloves, dried red chillies, and methi seeds to make a dry spice mix.</li><li>Once the spice mix is cool, grind it with some garlic and tamarind juice, to make a fine paste.</li><li>Heat a pan and add some ghee, curry leaves, cinnamon sticks, garlic, onion, salt, and saute. </li><li>Once the onions turn brown, add the spice paste to the pan and saute until cooked.</li><li>Add the marinated chicken pieces to the pan and let it cook again.</li><li>Add jaggery to the chicken ghee roast and garnish with fresh coriander.</li></ol>Quick-tip: Remove the seeds of chillies unless you want to raise the spice level of this tangy dish.<h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-kerala-chicken-stew-recipe-by-chef-ajay-chopra-79">5. Kerala chicken stew by chef Ajay Chopra</a></h2>How can we miss telling you about a chicken gravy recipe from God's own country, Kerala? Let's dive straight into one of chef Ajay Chopra's favourite chicken recipes.<h3>Ingredients: </h3>500 gm chicken3 - 4 tbsp coconut oil4 - 5 cloves10 - 12 peppercorns3 - 4 dried red chillies2 - 3 cinnamon sticks2 bay leaves2 sliced onions1-inch ginger, thinly sliced3 - 4 green chillies2 - 3 potatoes3 - 4 carrots1 cup chicken stock/water1 cup roughly-cut French beans1 cup coconut milkFor tempering3 - 4 tbsp coconut oilCurry leaves1 tsp pepper powder<h3>Method:</h3><ol><li>In a pan, heat coconut oil, and add cloves, peppercorns, cinnamon, dried red chillies and bay leaves.</li><li>When the masalas start cracking, add sliced onions, salt, thinly sliced ginger, slit green chillies and curry leaves with the stem.</li><li>Add the chicken pieces to the pan and cook with the masalas.</li><li>Add some sliced potatoes and carrots, and saute. Add some chicken stock or water, and cook. Cover the pan with the lid and cook for 10-15 minutes.</li><li>Once the chicken is cooked, add some coconut milk and mix it well. </li><li>After a while, add French beans, and mix them as well. Cover the lid and leave it to cook again.</li><li>In another pan, heat coconut oil and add curry leaves and pepper powder. Pour it over the chicken stew and mix it thoroughly.</li><li>Serve the chicken stew hot!</li></ol><blockquote>Disclaimer: The details mentioned throughout this blog are sourced from publicly accessible platforms. At Zeezest, we intend to share factual and verified information. Should there be any inconsistencies or variances in the information provided, please understand that these are entirely unintentional and not meant to mislead. </blockquote>

Here are five popular chicken recipes that you can impress your guests with.

Take a look at chef-approved chicken dishes that represent the flavours of India! This blog will give you a brief step-by-step peek into five popular chicken recipes.

Indian Chicken Recipes | Quick & Easy Chicken Dishes | Zee Zest

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Beginner’s Guide To Navratri Fasting

Golu: How South India Celebrates Navratri

Navratri… this Hindu festival is renowned for the nine auspicious nights of devotion and holy invocation of the divine feminine—Goddess Durga and her numerous avatars. Manifested as the season of frolic and fasting, this is the time of the year when you can pamper yourself with soul-refreshing, lightweight, and nutritious food for Navratri fast. Usually cooked without garlic and onion, this festival has its own arsenal of speciality ingredients, coming to us from the pantries of our mothers and grandmothers. From yummy kuttu atta puris to the mandatory sabudana khichdi and makhane ki kheer—many classic dishes dictate the season.But as much as we like our staple meals for Navratri, doesn't it get a bit boring to repeat the same meal for nine days? Worry not! While everyone’s taste in the family is different, we have compiled some yummy Navratri recipes that you can try and sharel with your loved ones!<h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-aloo-ka-halwa-recipe-by-chef-pankaj-bhadouria-235">1. Aloo ka halwa</a></h2>Aloo Ka halwa is among the most simple and quick-to-make Navratri dishes. It is considered as a full supper on fasting days and can help you stay energized. This halwa is surely a delicious treat for your taste buds, not just during Navratri—but even later. Let's follow Chef Pankaj Bhadouria’s recipe for this delectable delicacy.<h3>Ingredients</h3><ul><li>4 tbsp ghee</li><li>1 cup potato, boiled & mashed</li><li>1/2 cup sugar</li><li>1 tbsp raisins</li><li>1 tbsp cashew nuts, fried</li><li>1 tbsp almonds flakes, fried </li><li>Pistachios for garnish</li></ul><h3>Method</h3><ol><li>Heat the ghee in a pan and add the mashed potatoes. Sauté till golden brown.</li><li>Add the sugar and mix it in with the potatoes.</li><li>When the sugar melts, add in the nuts and dry fruits, and mix again.</li><li>Turn off the heat, garnish with sliced pistachios, and serve</li></ol><h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/sabudana-tarts-362">2. Sabudana tart</a></h2>When we think of Vrat recipes, it’s only boiled or fried foods that come to mind. What if we give you a healthy and tasty way out with the magic of baking? Don't believe us...then try this novel and scrumptious baked sabudana tart by Ketan Mahajan.<h3>Ingredients</h3><ul><li>100 gm sabudana, soaked </li><li>100 gm, kuttu atta</li><li>2 medium sized potatoes, boiled </li><li>1 green chilli, chopped </li><li>1-inch piece ginger, chopped</li><li>Sendha namak to taste </li><li>3- 4 tsp groundnut oil</li></ul><h3>Method</h3><ol><li>Take a mixing bowl and sieve kuttu atta in it.</li><li>Add the soaked sabudana, boiled potatoes, chopped green chillies and ginger. </li><li>Add sendha namak as per taste and mix well. </li><li>Add groundnut oil and mix again.</li><li>When proper combined, proceed to knead the mixture into a dough. Let it rest for 10 minutes. </li><li>Roll the dough into half-cm-thick sheet and cut out circle susing a katori or cookie cutter.</li><li>Grease tart moulds with oil and place the sabudana dough in it by pressing gently. Remove the excess dough coming out of the mould.</li><li>Prick the tarts with the help of a fork and place in a preheated oven at 180℃ for 20 minutes.</li><li>Remove tarts from the oven and add any filling of your choice. Tip: Sabudana khichadi and jeera aloo work wonderfully well here.</li><li>Top it with some cheese and bake for another 10 minutes.</li><li>Your sabudana tarts are ready. </li><li>Serve with mint and imli chutney.</li></ol>AlsoRead0<h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-singhade-ki-kheer-and-malpua-recipe-by-chef-pankaj-bhadouria-199">3. Singhade ki kheer and malpua</a></h2>The season isn't complete without some decadentNavratri sweets. So let’s try the sumptuous mix of two desserts as a special treat for this year’s Navratri celebration. Luscious and creamy Singhade ki kheer and flavorful sweet Malpua soaked in ghee and sugar syrup. Follow the super easy steps by Chef Pankaj Bhadouria to prepare this Navratri special food.<h3>Ingredients</h3>For singhade ki kheer<ul><li>1 litre milk</li><li>3 tbsp singhade ka atta</li></ul>For Malpua<ul><li>½ cup singhade ka atta</li><li>¾ cup whole milk powder</li><li>1 cup milk</li><li>½ cup sugar</li><li>¼ cup raisins</li><li>1 tsp cardamom powder</li><li>2 tsp ghee</li><li>chopped pistachio for garnish</li></ul>For chashni<ul><li>1 cup water</li><li>1 cup sugar</li></ul><h3>Method</h3><ol><li>Boil 1 litre milk in a pan and add 3 tbsp singhade ka atta to it. Mix well.</li><li>Add ½ cup sugar and ¼ cup raisins to the kheer and cook.</li><li>Switch off the flame and add 1 tsp cardamom powder. Your singhade ki kheer is ready to serve.</li><li>For the chashni, heat 1 cup sugar and 1 cup water in the pan and bring the mixture to a boil.</li><li>Blend ½ cup singhade ka atta, ¾ cup milk powder, and 1 cup milk in a mixer to get a smooth paste. Transfer the batter to a bowl and rest it for 15 minutes.</li><li>Heat 2 tbsp ghee in a pan and add spread 1 tbsp batter. Fry from both sides until done.</li><li>Dip the malpua in the chashni for some time and serve.</li></ol>Tip: Ladle some kheer on the malpua and enjoy a unique Navaratri dessert.<h2><a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/recipes/watch-mewa-paag-recipe-by-chef-pankaj-bhadouria-196">4. Mewa paag</a></h2>Mewa Paag is a sweet delicacy made from roasted dry fruits and sugar syrup. It’s another Falhari recipe for the winter that is also served as a treat to children during festivals. This delicious and crunchy treat can also be easily stored by keeping it in an airtight container. We have our very own chef Pankaj Bhadouria to thank for sharing this Navratri vrat food recipe.<h3>Ingredients</h3>For mewa<ul><li>4-5 tbsp ghee</li><li>¼ cup tragacanth gum</li><li>18-20 cashew nuts</li><li>1 cup dates</li><li>1 cup dried coconut slices</li><li>2 cups fox nuts</li><li>2 tsp melon seeds</li></ul>For chashni<ul><li>2 cups sugar</li><li>1 cup water</li><li>1 tbsp milk</li><li>Ghee for greasing</li></ul><h3>Method</h3><ol><li>Heat the ghee in a pan and fry the tragacanth gum, cashew nuts, dates, dried coconut slices, and fox nuts one by one and set aside.</li><li>Dry roast melon seeds and set them aside.</li><li>Heat 2 cups sugar and 1 cup water, and bring it to a boil.</li><li>Add 1 tbsp milk to the chashni mixture.</li><li>Add fried dry fruits, melon seeds, nuts and gum in the chashni and cook.</li><li>Grease a plate with ghee and transfer dry fruits onto it. Spread it evenly. </li><li>Cool the mixture and cut it into small pieces.</li></ol>AlsoRead1<h2>5. Vrat ki sev puri</h2><figure class="media"><oembed url="https://m.youtube.com/watch?v=rZWjAxLdkNE"></oembed></figure>Sev puri is all-time favourite for chat lovers. Then why miss out your favourite chat and rely just on other Navratri food recipes, when you can savour the Vrat ki Sev puri which makes for the perfect snack for Navratri. Add this recipe by Prashant Damle to your thoughtfully-curated Navratri recipes for 9 days menu!<h3>Ingredients </h3><ul><li>Coriander</li><li>Green chillies</li><li>2 boiled potatoes</li><li>1 cup of Rajgira flour</li><li>Jaggery</li><li>1 cup curd</li><li>Aloo sev</li><li>Pomegranate seeds</li><li>Chopped cucumber</li><li>Salt to taste</li><li>Lemons</li><li>Tamarind pulp</li><li>Cumin seeds</li><li>Ghee</li><li>Dates, steamed</li><li>Sugar</li><li>Saunf powder</li><li>Dry ginger powder</li><li>Red chilli powder</li></ul><h3>Method</h3><ol><li>Take the rajgira flour in a bowl. Add salt, cumin powder, and water. Knead into a dough. Make puris out of this dough and deep fry them.</li><li>Now, heat ghee in a pan. Add the cumin seeds, boiled potatoes, and salt to taste. Sauté it until well combined. Set aside</li><li>Let’s make the green chutney by grinding the green chilies, coriander, juice of a lemon, salt, and sugar.</li><li>For the sweet red chutney, grind steamed dates, tamarind pulp, saunf powder, red chilli powder, dry ginger powder, and salt. </li><li>Place the puris on a plate, top them with potatoes mixture, green chutney, sweet chutney, chopped cucumber, aloo sev and pomegranate seeds. The sev puri is ready to be served.</li></ol><h2><a target="_blank" rel="noopener noreferrer" href="https://www.google.com/amp/s/nishamadhulika.com/371-kuttu-atta-poori-recipe.amphtml">6. Kuttu atta cheela</a></h2>One of the most popular fasting food among Indians, especially during Navratri is kuttu ka atta, also known as buckwheat flour. This falahari food can be used in various ways and one of them is kuttu ka cheela—a classic Navratri vrat recipe by Nisha Madhulika, which is easy to prepare, rich in fiber, as well as gluten-free.<h3>Ingredients </h3><ul><li>1/2 cup kuttu atta (100 gm)</li><li>100 gm arbi</li><li>1 tsp salt</li><li>1/2 tsp black pepper</li><li>1 tbsp chopped coriander</li></ul><h3>Method</h3><ol><li>Boil the arbi in a cooker.Once cool enough to handle, peel and grate it. </li><li>Sieve kuttu atta in a bowl. Add the arbi and mix it well with the flour, mashing it along the way. Pour little water to make the batter. Stir well to ensure there are no lumps. </li><li>Do not make the batter too thin or thick. Cover the batter and leave for 15 minutes to set.</li><li>Mix the salt, black pepper and chopped coriander leaves into the batter. Mix the ingredients well with the batter.</li><li>Heat a pan and pour 1 tablespoon of the batter on it. Spread the batter evenly on the pan and roast the cheela by pouring a little oil over it. Once it browns a little, flip it and roast the other side until it turns brown. </li><li>Once brown on both sides, your kuttu cheela is ready. Serve it with fried potatoes and curd.</li></ol><h2>7. Mahkana cutlet</h2><figure class="media"><oembed url="https://youtu.be/d4JpwsoVII4"></oembed></figure>If you are a crispy cutlet lover who prefers yummy snacks with their tea, then this Navratri season skip the usual bread cutlet and try something different instead. A crisp makhana (lotus seeds) cutlet with a potato filling is just the answer to all your cravings. We’re bringing you a recipe by  Bhawna Dotania from her YouTube channel, Call of Cravings! So, pin this Navratri vrat ka khana to your Navratri fasting recipes digital cookbook!<h3>Ingredients </h3>For Makhana cutlet <ul><li>1 cup makhana</li><li>1/2 cup roasted peanuts</li><li>3 boiled potatoes </li><li>1/2 tsp roasted cumin powder </li><li>1 green chilli, chopped</li><li>1/2 tsp grated ginger</li><li>1 tsp desi ghee </li><li>1/2 tsp amchur powder</li><li>1 tsp rock salt </li><li>Chopped cashews(optional)</li></ul><h3>Method </h3><ol><li>Take a pan, add 1 tsp desi ghee and heat it. Add 1 cup makhana and roast it for around 4 to 5 minutes on medium to high heat. </li><li>Switch off the flame and let the makhana cool. </li><li>Transfer the cooled makhanas to a grinding jar and make a fine powder. </li><li>In a bowl, add the boiled potatoes and mash them.</li><li>Then add the powdered makhana and all the other ingredients except the cashews. Mix them together and make a soft dough.</li><li>Take a small portion from the dough, flatten it, place the cashews, and then make a cutlet shape. </li><li>Take a pan and heat the desi ghee. Fry all the makhana cutlets until golden brown in colour.</li><li>Serve with green chutney and enjoy the makhana cutlets.</li></ol>This Navratri season, satiate your cravings without compromising your taste buds with these yummy new recipes!<blockquote>Disclaimer: The details mentioned throughout this blog are sourced from publicly accessible platforms. At Zeezest, we intend to share factual and verified information. Should there be any inconsistencies or variances in the information provided, please understand that these are entirely unintentional and not meant to mislead. </blockquote>

Usually cooked without garlic and onion, food during Navratri has its own arsenal of speciality ingredients, coming to us from the pantries of our mothers and grandmothers.

Navratri is a nine-day festival in which Goddess Durga is worshipped and fasting is observed. Here are some delicious Navratri recipes to try at this festival!

Navratri Food Recipes For 9 Days | Zee Zest

7 Popular Foods You Can Savour This Navratri Season

Navratri

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Fasting

Navratri Foods

8 Places To Indulge In Makki Ki Roti And Sarson Ka Saag In Delhi  

Makar Sankranti 2023: 10 Traditional Foods To Have This Makar Sankranti

Every year as we welcome new innings, <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/style-beauty/want-to-look-your-ethnic-best-this-lohri-here-s-the-ultimate-style-guide-1217">Lohri</a> marks the beginning of festivities in North India. While there lies a beautiful and deep significance behind celebrating this festival, most of us look at it as a reason to gather, dance, enjoy authentic Punjabi food, and feel the warmth of the fire in the cold winter. Over the years, the way in which <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/travel/celebrate-lohri-at-these-5-destinations-in-india-festivals-of-india-1201">Lohri</a> is celebrated has changed significantly. However, what remains unaltered is the bonfire, dressing up in vibrant colours, dancing enthusiastically to the majestic beats of the dhol, and enjoying delectable Lohri special food items like sarson ka saag, masaledaar chole bhature, til ki barfi, and til ki chikki. To make this festival even more special and auspicious, we bring to you some on-point and easy recipes of the ideal <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/festive-special-delhi-delivery-places-for-lohri-makar-sankranti-1222">Lohri dishes</a> and Lohri sweets. So let’s get started:  <h2>1. Sarson ka saag with makki ki roti</h2>Sarson ka saag, a classic Punjabi and <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/festive-special-delhi-delivery-places-for-lohri-makar-sankranti-1222">famous Lohri dish</a>, tastes best with makki ki roti. Let’s begin with this Lohri food recipe. <h3>Ingredients:</h3><h4>For sarson ka saag</h4><ol><li>500 gm mustard leaves</li><li>200 gm bathua leaves</li><li>200 gm spinach leaves</li><li>1-inch piece ginger</li><li>7-8 cloves garlic</li><li>2 large tomatoes</li><li>2 large onions</li><li>1 tsp garam masala powder</li><li>2 tbsp desi ghee</li><li>1 tsp dry mango powder</li><li>1 tbsp makke ka atta (unrefined maize flour)</li><li>3-4 green chilies</li><li>1 tsp red chilli powder (or less as per taste)</li><li>Salt to taste</li><li>White butter to garnish</li></ol><h4>For makki ki roti</h4><ol><li>3 cups Makki ka Atta</li><li>Hot water (as required to knead the dough)</li><li>½ tsp salt</li><li>Butter (as required smearing on roti)</li></ol><h3>Method:</h3><h4>For sarson ka saag</h4><ul><li>Peel and chop the thick stems of the mustard leaves, and wash them properly. Wash the mustard leaves and steam along with the chopped stems. </li><li>In a pot, boil five cups of water. Blanch the bathua and spinach leaves in it for 3 to 4 minutes, and remove the leaves from the water. Submerge them in cold water for about 10 minutes.</li><li>Drain the water properly and blend the cooked bath and spinach leaves to a coarse paste.</li><li>Now, chop the mustard leaves finely, pressure cook them with a cup of water for around 10 minutes or until they are mushy. </li><li>Finely chop the onions, garlic, ginger, and tomatoes. Make a slit in the green chillies. </li><li>Heat ghee in a pan. Once hot, add the chopped onions and saute till they turn light golden in colour. </li><li>Add the ginger and garlic, and saute for 30 seconds.</li><li>Add the garam masala and red chilli powder, and saute the mixture for another 30 seconds</li><li>Add chopped tomatoes and salt, and cook on medium flame until the oil separates from this masala.</li><li>Now add the mustard, bathua, and spinach leaves along with the green chillies. Mix them well.</li><li>Allow this to cook for around 15 minutes on a low flame, mashing the mixture with the back of your ladle to ensure there are no chunky pieces. Keep a check on the flame!</li><li>Mix makki ka atta in ¼ cup water and add to the saag. Mix this well and keep cooking the saag on a low flame for 10 more minutes. </li><li>Remove the pan from the fire, add a chunk of white butter, and serve it hot with makki ki roti and jaggery.</li></ul><h4>For makki ki roti</h4><ul><li>Add a pinch of salt to makki ka atta and knead a soft dough with moderately hot water.</li><li>Make balls out of this dough (maybe a little bigger than you usually do) and roll out each of them to the size and thickness of your choice.</li><li>Cook the rotis well on both sides on a medium-hot griddle.</li><li>Remove the roti and grease it with butter. Serve hot with sarson ka saag. </li></ul>Sarson ka saag and makki ki roti make for one of the most preferred Lohri food items. Recipe Courtesy Chef Pankaj Bhadouria, India’s First MasterchefAlsoRead0<h2>2. Pindi channe</h2>Here’s the recipe for scrumptious pindi channe for the auspicious festival of Lohri:<h3>Ingredients: </h3><h4>For the masala</h4><ol><li>3 tbsp Anardana (crushed)</li><li>3 - 4 dried Kashmiri chilies</li><li>2 tsp ajwain</li><li>8 - 9 cloves</li><li>10 - 12 black peppercorns</li><li>1 tbsp Coriander seeds</li><li>1 tbsp Jeera</li><li>9 - 10 black cardamom</li></ol><h4>For pindi channe</h4><ol><li>500 gm chickpeas, soaked overnight</li><li>1 tsp kasuri methi</li><li>1 tsp amchur powder</li><li>2 - 3 onions</li><li>4 - 5 tbsp ghee</li><li>1 big piece ginger</li><li>4 - 5 green chillies</li><li>3 - 4 tomatoes, sliced</li></ol><h3>Method:</h3><ul><li>In a pan, roast the coriander seeds, black peppercorns, red chillies, ajwain, jeera, anardana, and black cardamom.</li><li>After roasting the spices, grind them to make a refined blended masala.</li><li>Pressure cook the soaked chickpeas with tea leaves or dried amla to get the dark colour. Save the water in which you cook the chana. </li><li>In a pan, heat the ghee. Add the cooked channa, sliced tomatoes, onions, thinly sliced green chillies and ginger, coriander leaves, channa masala, and amchur powder. Give it a good mix. </li><li>Cover it with a lid and let it cook.  </li><li>Add the reserved water to the chana and let it cook for around 7-8 minutes.</li><li>Add the homemade chana masala, let it cook for a couple of minutes. </li><li>Garnish with kasuri methi (you may roast this) and fresh coriander.</li></ul>Serve this special Lohri dish with either hot bhaturas or puri!Recipe Courtesy Ajay Chopra, Restaurant Consultant, Host of Master Chef India Season 1& 2<h2>3. Til ki barfee</h2>Enjoy Lohri special sweets with this <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/10-traditional-foods-to-have-on-makar-sankranti-zee-zest-1207">til ki barfee</a> recipe: <h3>Ingredients:</h3><ol><li>250 gm white sesame seeds</li><li>300 gm sugar</li><li>50 gm cashew nuts, chopped</li><li>250 gm mawa (khoya)</li></ol><h3>Method:</h3><ul><li>Clean the sesame seeds and roast them until they turn light brown in colour. Remember to roast the seeds in a thick-bottomed pan, otherwise, they might get burnt. </li><li>Let them cool down and grind them in your mixer or blender.</li><li>Heat a heavy-bottomed vessel. Add the mawa to it, and keep stirring it on a medium flame until it starts leaving the sides. Turn off the heat. </li><li>In a separate frying pan, add the sugar with 100 ml of water. Mix until the sugar dissolves. On high flame, keep cooking the sugar syrup for 6 to 7 minutes. To know whether you’ve achieved the desired consistency, press a drop of this syrup (after it has cooled a little) between your forefinger and thumb. It should be as sticky as glue and have wire-like consistency when you open your fingers.</li><li>Add the cashew nuts, ground sesame seeds, and mawa to the syrup. Mix well</li><li>Brush a large plate with some ghee and spread this mixture on it, allowing it to cool for around 2 hours, after which it should be solid. </li><li>Using a knife and cut this solid mixture into shapes of your choice.</li></ul>Tada! Your til ki barfee, everyone’s favourite Lohri sweet, is ready to serve! Recipe Courtesy Nisha Madhulika, Indian Chef, Restaurant ConsultantAlsoRead1<h2>4. Til ki chikki</h2>If til ki barfee isn’t exactly what your heart desires, here’s another Lohri special sweet dish recipe you can try. <h3>Ingredients:</h3><ol><li>3/4 cup sesame seeds</li><li>½ cup jaggery, chopped</li><li>1½ tsp ghee</li></ol><h3>Method</h3><ul><li>Heat a non-stick, thick-bottomed pan. Add sesame seeds and roast them on a medium flame for around 5-6 minutes. Transfer to a bowl and let them cool.</li><li>In the same pan, heat some ghee and add jaggery to it. Mix it well and let the mixture cook on a medium flame for around 2-3 minutes. Stir continuously.</li><li>Switch the flame off, and add the roasted sesame seeds to the ghee-jaggery mixture. Mix well.</li><li>Take a medium or large-sized plate and grease it with ghee. Transfer the mixture to it and roll it into a thin circle with a greased rolling pin.</li><li>Cut it into whatever shape or size you want. Once this cools completely, your til ki chikkis will be ready to be stored in airtight containers.</li></ul>Recipe Courtesy Tarla Dalal, Mumbai<h2>5. Murmura jaggery ladoo</h2>Enjoy this tea time crunchy snack this Lohri.<h3>Ingredients: </h3><ol><li>3 cups puffed rice</li><li>1/4 cup desiccated coconut</li><li>1/4 cup roasted Peanuts</li><li>1/2 cup jaggery</li><li>1/4 cup roasted gram dal</li><li>3 tbsp water</li><li>1/4 tsp cardamom powder</li></ol><h3>Method: </h3><ul><li>Begin with dry roasting puffed rice and desiccated coconut separately and keep them aside.</li><li>In a bowl, mix cardamom powder with all the roasted ingredients (puffed rice, gram dal and desiccated coconut).</li><li>Once done, take a pan and add powdered jaggery with water (1 tbsp) and allow the jaggery to melt on a low flame. Keep stirring it until it thickens.</li><li>When jaggery has reached the soft boil stage*, add the mixture of roasted ingredients and cardamom powder to it carefully. Do not smash the puffed rice.</li><li>Now, switch off the flame and grease your palms with ghee and start making laddoos.</li><li>Murmura Jaggery laddoos are ready to serve.</li></ul>*You can check this by keeping some water in a bowl. Now, add a drop of jaggery to it to see if forms small droplets. If it does, it has reached the soft boil stage.Recipe Courtesy Archana Doshi, Archana’s Kitchen<h2>Celebrate the festival with Lohri special food in 2022</h2>As we all know,  <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/travel/celebrate-lohri-at-these-5-destinations-in-india-festivals-of-india-1201">Lohri</a> celebrations are incomplete without cooking typical winter food items. So, do not miss out on cooking at least one of the dishes that we curated for you—especially now that you have such easy recipes at your disposal!If you are unable to get together with your loved ones this Lohri, we have an idea for you: set up a Zoom call with them, cook your favourite dishes together, play the best music, and dance your heart out. Sounds fun, right? Celebrate the festival with Lohri special food in 2023. May this Lohri be the best one yet for you! Happy Lohri 2023 to you and your loved ones.<blockquote>Disclaimer: The details mentioned throughout this blog are sourced from publicly accessible platforms. At Zeezest, we intend to share factual and verified information. Should there be any inconsistencies or variances in the information provided, please understand that these are entirely unintentional and not meant to mislead. </blockquote>

This Lohri, eat your heart out with these easy but yummy recipes of traditional Lohri special food that won’t disappoint.

Lohri flavors! Explore traditional food & recipes for the harvest festival. Sarson ka Saag, Makki ki Roti & more - celebrate Lohri with a feast!

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 5 Lohri Food & Recipes: Celebrate With Traditional Delights

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Rajasthan is well-known for many things, one of which is the city's delectable cuisine. There's no denying that Rajasthani food culture is as diverse and vibrant as the state's history. Rajasthani dishes are sure to please foodies' taste buds thanks to their rich flavours, the goodness of dry fruits, and a generous amount of desi ghee (clarified butter).Rajasthani cuisine is one of the few cuisines that offers a limitless variety of meals, from zesty drinks and spicy appetizers to mouthwatering sabzis and crunchy bread—as well as the additional delights of chutneys, achars, and more. Rajasthani cuisine is influenced by the state's rich heritage and arid climate. When it comes to Rajasthani cuisine, here's a look at some of the Rajasthani famous food recipes that will have you drooling for more.<h2><a href="https://zeezest.com/recipes/watch-gatte-ke-chawal-recipe-by-chef-pankaj-bhadouria-200">1. Gatte ke chawal</a></h2>The Rajasthani gatte ka pulao recipe is of the classic Rajasthani dishes in which cooked rice is mixed with boiled gatte and masalas, giving it a rustic flavour. This tawa pulao is quick and easy to prepare, and it's a great dish to offer at gatherings. Here’s how to make the traditional food of Rajasthan. <h3>Ingredients </h3><h3>For gatta</h3><ul><li>1 cup gram flour</li><li>Salt to taste</li><li>1 tsp fennel seeds</li><li>1 tsp carom seeds</li><li>3 tbsp curd</li><li>2 tbsp oil</li><li> Oil for frying</li></ul>For pulao<ul><li>1 tbsp oil</li><li>1 tsp cumin seeds</li><li>1 tsp mustard seeds</li><li>3-4 green cardamom</li><li>3-4 cloves</li><li>1 bay leaf</li><li>1/2 cinnamon stick</li><li>A pinch of asafoetida</li><li>2-3 dried red chillies</li><li>1 tsp turmeric powder</li><li>1 tsp red chilli powder</li><li>1 tsp garam masala powder</li><li>2 cups cooked rice</li><li>Freshly-chopped coriander</li></ul><h3>Method: </h3><ol><li>In a bowl, mix gram flour, salt, fennel seeds, carrom seeds, curd, oil, and water to make a smooth dough.</li><li>Divide the dough into equal portions and make small roundels of each portion. Cook for 4 to 5 minutes in boiling water.</li><li>Heat oil in a kadhai, and deep fry the boiled gattas till golden brown and crunchy.</li><li>In another kadhai, heat oil and add cumin seeds, mustard seeds, green cardamoms, cloves, bay leaf, cinnamon stick, a pinch of asafoetida, 2-3 dried red chillies, and sauté.</li><li>Add turmeric powder, red chilli powder, garam masala powder, and 2 cups of cooked rice and mix. Add the fried gattas and mix again.</li></ol>AlsoRead0<h2><a href="https://zeezest.com/recipes/watch-kabuli-recipe-by-chef-pankaj-bhadouria-317">2. Kabuli </a></h2>Jodhpuri Kabuli is a meal from Rajasthan that is nostalgic. The rice is combined with fried vegetables, toasted bread cubes, toasted cashew nuts, raisins, and fresh pomegranate seeds, among other things. Here’s how to make the special dish of Rajasthan. <h2>Ingredients </h2>For Kabuli<ul><li>1 cup diced carrots</li><li>1 cup diced potatoes</li><li>4 bread slices</li><li>½ cup cashew nuts</li><li>½ cup raisins</li><li>1 cup curd</li><li>¼ cup fresh cream</li><li>1 tbsp red chilli powder</li><li>1 tbsp garam masala powder</li><li>1 tbsp turmeric powder</li><li>Salt to taste</li><li>4-5 tbsp desi ghee</li><li>3-4 cloves</li><li>2-3 black cardamom</li><li>1 tbsp cumin seeds</li><li>2-3 green cardamom</li><li>1 tbsp black peppercorns</li><li>1 cup blanched green peas</li><li>2-3 tbsp desi ghee</li><li>3 cups semi-cooked rice</li><li>8-10 mint leaves</li><li>1-2 tbsp saffron, soaked in water</li><li>3-4 tbsp desi ghee</li><li>Fried onions for garnish</li><li>Mint leaves for garnish</li></ul><h3>Method: </h3><ol><li>Deep fry the diced carrots and diced potatoes, and transfer them to a bowl.</li><li>Cut cubes from the sliced bread and fry them, till golden brown.</li><li>Fry the cashew nuts and raisins in the same oil and transfer them to a bowl.</li><li>Cook the rice till it’s 80% done and set it aside.</li><li>In a small bowl, mix curd, fresh cream, red chilli powder, garam masala powder, turmeric powder, and salt.</li><li>Heat ghee in a kadhai, add cloves, black cardamom, cumin seeds, green cardamom, black peppercorn, and saute. Add the curd mixture and cook until the oil starts separating. </li><li>Add the fried vegetables, nuts, and blanched green peas and mix well.</li><li>Spread ghee in a pot and spread a layer of rice followed by a layer of vegetables and gravy.</li><li>Sprinkle the fried bread pieces, mint leaves and top it with a layer of rice.</li><li>Sprinkle mint leaves, saffron, and ghee.</li><li>Cover the pot and cook on slow flame for 15-20 mins. Switch off the flame and rest the Kabuli for 5 minutes.</li><li>Garnish with fried onions, mint leaves, and serve.</li></ol><h2><a href="https://zeezest.com/recipes/watch-jaipur-pyaaz-kachori-recipe-by-chef-ajay-chopra-116">3. Jaipur pyaaz kachori </a></h2>Jaipur pyaaz kachori is one of the most famous dishes from the state’s capital. Here’s how you can prepare this special dish of Rajasthan. <h3>Ingredients </h3>For the dough<ul><li>2-3 cups refined flour (maida)</li><li>Water as required</li><li>1/2 tsp ajwain</li><li>Salt as required</li></ul>For kachori masala<ul><li>1 tsp saunf (fennel seeds)</li><li>2 tsp coriander seeds</li><li>4-5 cloves</li><li>1-2 tsp black pepper</li><li>2 Kashmiri red chillies</li><li>2 tsp cumin seeds (jeera)</li></ul>For kachori filling<ul><li>2-3 tbsp oil</li><li>1 tsp cumin seeds</li><li>1 tsp saunf (fennel)</li><li>¼ to ½ tbsp hing powder</li><li>2 tbsp green chilli and garlic paste</li><li>1 cup chopped onion</li><li>1 tsp red chilli powder</li><li>1 tsp salt</li><li>2-3 tsp kachori masala</li><li>1-2 tsp amchur powder</li><li>1 tsp citric acid</li><li>1 cup boiled and mashed potato</li><li>Freshly-chopped coriander</li></ul><h3>Method:</h3><ol><li>Start by preparing the dough with refined flour, water, salt, and ajwain. Let it to rest for a couple of hours and then divide it into equal parts.</li><li>In a pan, roast saunf, coriander seeds, cloves, peppercorns, jeera, and dried red chillies to a nice brown colour. Let cool and then grind into a fine powder.</li><li>In a bowl, crush the citric acid powder and set aside.</li><li>Heat oil in a pan. Add jeera, sauf, hing, green chilli and garlic paste, chopped onions, red chilli powder, and salt.</li><li>Now add the bhuna dry masala to the pan along with amchur powder and fine citric powder.</li><li>Add in the boiled and mashed potatoes along with some fresh coriander. Mix well and set aside.</li><li>Let’s get back to the dough. Take a portion, flatten it with your hands, and add the aloo filling. Stretch the dough so as to cover the covering, and flatten it with your hands again.</li><li>Roll out the kachori with a rolling pin to achieve the desired shape.</li><li>Add it to some hot oil and fry kachori until it turns golden and crisp.</li><li>Serve the pyaaz ki kachori with teekhi and meethi chutney or kadhi.</li></ol>AlsoRead1<h2><a href="https://zeezest.com/recipes/watch-makhan-bada-recipe-by-chef-pankaj-bhadouria-201">4. Makhan bada</a></h2>Makhan bada recipe is one of the most traditional food recipes from Rajasthan. It is made by making dough balls from maida, deep-frying them, and then simmering them in sugar syrup. Here’s how you can make this mouth-watering dish at home. <h3>Ingredients </h3>For makhan bada<ul><li>2 cups all-purpose flour</li><li>6 tbsp ghee</li><li>1/2 tsp baking soda</li><li>3-4 tbsp curd</li></ul>For chashni<ul><li>1 cup water</li><li>2 cups sugar</li><li>1/2 tsp cardamom powder</li><li>1 tsp pistachios</li></ul><h3>Method</h3><ol><li>In a bowl, add 2 cups all-purpose flour and 6 tbsp desi ghee. Mix with your hands to form a crumbly texture.</li><li>Then add 1/2 tsp baking soda and 3 to 4 tbsp curd to the mixture and make a soft smooth dough. Let the dough rest for 20 minutes.</li><li>Divide the dough into equal portions. Flatten the dough ball and make an indentation in the centre using your thumb.</li><li>Fry the badas in hot ghee.</li><li>In another pan, add 2 cups sugar and 1 cup water. Boil the mixture until you get one-string consistency.</li><li>Add the fried makhan bada in the sugar syrup and let it soak for 15-20 mins.</li><li>Garnish with 1/2 tsp cardamom powder and chopped pistachios and serve.</li></ol>

Here's a look at some of the Rajasthani famous food recipes that will have you drooling for more.

There's no denying that Rajasthan's food culture is as diverse and vibrant as the state's history. Here’s a look at some scrumptious Rajasthani recipes that you must try ASAP!

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4 Mouth-Watering Rajasthani Recipes That You Can Make At Home

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When we first visited Nagaland in 2009, a visit to Kohima’s colourful Keeda Bazaar at the Supermarket was an eye-opener. The creepy-crawly insect market was literally buzzing—wasps, loungu (wood worms), iri puka (silkworm larvae), eels in tubs, frogs inside plastic packets, snails and insects hatching in hives; this was ‘live’ action at its best. It was fascinating to know that in these parts, protein-rich grub (worm-like larva of insects) was actually grub! Local ladies chewed betel leaves and casually drew any errant grub that crawled away, back onto the green banana leaf plate to rejoin its brethren. We were curious what they tasted like but were disappointed to learn that locals bought them fresh and cooked them at home and that it wasn’t easily found on menus of local restaurants.However, we got our chance last year in October during Log & Drum Naga Land—a 12-day extreme terrain self-drive expedition organised by off-road specialists Wander Beyond Boundaries. Nagaland is home to 16 tribes, each with their distinct language, attire, culture, and cuisine. Expedition leader Nidhi Salgame assured us that we would surely get an opportunity to try local flavours as we were staying at homestays in some places. We flew into Dimapur and checked into Niathu Resort for the flag off as we took the off-road to <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/travel/5-vacation-spots-in-nagaland-for-a-cozy-winter-retreat-5422">Kohima</a> via Nuiland and Zhadima.<h2>Our first taste of Naga cuisine</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ao-girls-from-Waromung-eating-amsu-after-a-cultural-performance-Photo-13-10-21%2C-12-46-48-PM_1641361891360.jpg"><figcaption>Ao girls from Waromung eating amsu after a cultural performance </figcaption></figure>At a helipad on the outskirts of Kigwema, we witnessed a cultural performance by the Ao, Angami and Sümi/Sema tribes. It was here that we got our first taste of Naga cuisine. After the scintillating martial dances, we hung out with the friendly Ao gang from Waromung, a village 53 km from <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/travel/10-offbeat-destinations-to-visit-in-india-3565">Mokokchung</a>, who invited us to share their meal. They opened their leaf poultices to unveil amrusu or amsu, a savoury porridge made of rice flour, meat, garlic and ginger. It was like congee, a comfort food that can be made with chicken or duck—though this version had chunks of pork and liver. The red chilli paste added bite as we scooped it up with a leaf spoon. But this was merely an appetiser!AlsoRead0Continuing to the morung (male dormitory) at the Angami village of Kigwema, we were treated to a traditional meal organised by our host Sobu and four young ladies Kezevino, Ketholeno, Nipeno and Zevikhono. They had prepared an elaborate spread and laid it out on the circular terrace. There was local red rice, thevotse kase (pork with bamboo shoot curry), chicken fry, bamboo shoot with potato, pumpkin fry, steamed squash, local rajma, and sticky rice which we heartily stopped out into our beautifully crafted gleaming wood plates. The standout dish was the signature Angami specialty galho, a savoury rice porridge with wild greens.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Local-meal-at-the-Angami-village-of-Kigwema---galho%2C-rice-with-pork-curry%2C-chicken-fry%2C-fried-greens%2C-steamed-squash-Photo-13-10-21%2C-2-13-24-PM_1641361957648.jpg"><figcaption>Local meal at the Angami village of Kigwema - galho, rice with pork curry, chicken fry, fried greens, steamed squash.</figcaption></figure>Surprised to find rajma on the menu, we were even more astonished to learn that there are over 22 varieties of Kholar beans in Nagaland. The Yimchunger tribe has interesting local names in their dialect based on the shape and appearance of the beans - amurak (black), jepshiak (yellow), moho (irresistible) and amurum (dog’s liver)! In Nagaland, rice is the main staple and pork is the meat of choice, usually stirred into Naga style pork curry, often with the addition of bamboo shoots. Besides agriculture, the <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/culture/6-cultural-festivals-in-india-to-soak-in-the-heritage-and-history-4262">Naga tribes</a> have traditionally supplemented their food through hunting, fishing and foraging. The preferred method of cooking is usually boiling or steaming with very little frying in oil.<h2>A treasure trove of indigenous veggies </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Green-Naga-chilis-accompany-a-meal-Photo-14-10-21%2C-2-12-25-PM_1641361919613.jpg"><figcaption>Green Naga chilis accompany a meal</figcaption></figure>Local markets teem with endemic fruits and indigenous vegetables like kovier or Naga lasoon (spring garlic), Naga chives, Naga basil and Naga ginger. Perhaps the most famous of these native ingredients is the Naga morich or chilli (Capsicum chinese), better known as King Chilli or Raja chilli. It is also called Tezpur chilli and Bih zolokia (poison chilli) in Assam and is a close cousin of the Bhut Jolokia. ‘Bhut’ actually refers to Bhutan, but has been romanticised into ‘Ghost Pepper’ as it is one of the hottest chillis in the world—clocking over 1 million Scoville units on the heat index.AlsoRead1The Naga chilli received a GI (Geographical Indication) tag, just like the Naga tree tomato or tamarillo, an egg-shaped tomato with heart-shaped leaves native to the Naga Hills. Locally called Sei Bangenuo, Asü Beghüna, Si Binyano, Shokho kakhrie, and Khwtidi in local dialects, the succulent fruit can be eaten raw with rock salt, made into a salad, put into pork curry, or made into khuvie tathu, a piquant chutney with onions.<h2>‘Grub’ on our plate</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Nagas-use-leafs-for-serving-and-wrapping-food%2C-from-rice-to-amsu-%28porridge%29-Photo-13-10-21%2C-12-45-17-PM_1641361997919.jpg"><figcaption>Nagas use leafs for serving and wrapping food, from rice to amsu (porridge)</figcaption></figure>From Kohima, we headed to Shilloi Lake—the largest natural lake in Nagaland in the remote southern part of Phek district in the Myanmar border. The arduous 17 hour drive took us via Pfutsero, the highest town in Nagaland and the historic WWII battle ground of Jessami. Skirting Manipur, we crossed Meluri and stopped for lunch at Akhwego at the house of the village chairman Nienthso. Besides rice, dal, potato fry and steamed dishes of pumpkin leaf, white pumpkin and squash—the spread included stir-fried iri puka or silkworm larvae (Philosamia ricini). Finally, our long cherished dream of tasting wiggly worms was realised.Crunchy and packed with protein, it is also popularly made into pickles. We were welcomed into the kitchen to see the live silkworm in their cocoons. The typical sooty Naga kitchen had strips of meat (pork and venison), tree tomatoes and Raja chilli smoking above the wood fire. Corn and other seeds were left near the fireplace or sun dried to keep it safe from insects until the next sowing season. Smoking meats and vegetables intensifies the taste and adds a unique flavour profile. Smoked pork can be used for curry, pickle, and Ki Baa (smoked pork salad).We reached Shilloi Lake late at night and were treated to a comforting bonfire and some more local fare—a delicious deep fried fish, chicken with bamboo shoot and awoshi kipiki axone (smoked pork curry). Axone or akhuni (fermented soyabean cake/paste) is a highlight of Naga cuisine and neighbouring North-eastern states like Meghalaya, Mizoram, and Manipur. The word comes from the Sümi dialect and is derived from Axo meaning ‘smell’ and ne or ‘strong’—the strong smelling ingredient inspired a Netflix movie on the culinary travails of a bunch of friends from the North East in Delhi.<h2>Axone and other fermented foods of Nagaland</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_No-festival-or-celebration-in-Nagaland-is-complete-without-zutho-or-rice-beer-Photo-15-10-21%2C-7-07-11-AM_1641362022801.jpg"><figcaption>No festival or celebration in Nagaland is complete without zutho or rice beer</figcaption></figure>Making <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/culture/does-netflix-s-axone-do-justice-to-northeast-india-zee-zest-329">axone </a>is an elaborate process. Soya bean is soaked overnight, boiled till it’s soft, the water drained and the soya beans put in bamboo baskets lined with banana leaves. This is placed over the fireplace to kickstart the fermentation process. The soya beans are then mashed, made into cakes or paste, wrapped in banana leaves and kept near the fireplace to ferment further, which adds the signature umami taste. Axone is used for fish, pork and chicken curries, as well as chutneys.Fermented foods are a hallmark of Naga cuisine. In May-June, white tender bamboo shoots are grated, bottled and left to ferment. After a few weeks, the bamboo releases an acerbic liquid, which is stored separately and added to dishes while the fermented bamboo is sun-dried into bastenga, literally ‘sour bamboo’. Ziang-sang is a fermented leafy vegetable product made from withered mustard leaves or hangam, which are crushed and soaked in warm water for 10 days. Once it's semi-solid, the water is drained and the paste is sundried for four to five, days and used as a soup with rice.AlsoRead2After breakfast of puri with potato-pumpkin bhaji and a euphoric performance by the Pochury tribe, we took a treacherous off-road route from Shilloi via Mutingkhong, Amikioro and Moya to Kiphire. En route we passed a few gun-toting hunters despite several signboards warning against illegal hunting and fishing. Nagas are a martial lot with a fondness for all kinds of bush meat—yet, there’s plenty of vegetarian fare on offer. Squash, pumpkin, gourds, beans, colocasia, eggplant, gooseberry, and a plethora of wild greens, fruits and berries are on display at colourful vegetable shops across Nagaland. Chickens and crabs are stored in exquisite woven cane baskets. At Tsatongse Memorial Guest House in Kiphire we tried delicious pork curry and another unusual local vegetable — Likok/Titaguti (Solanum indicum) or bitter eggplant. The small brinjal is made into a stir fry and relished for its unique bitter taste profile. All along we spotted several ‘rice hotels’—local shacks serving rice with curries and local vegetables. It’s near impossible to find roti or chapati on the menu in Nagaland.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Pork-is-the-favoured-choice-of-meat-with-butcher-shops-all-across-Nagaland%2C-like-this-one-at-Tuensang-Photo-18-10-21%2C-6-10-27-AM_1641362054217.jpg"><figcaption>Pork is the favoured choice of meat with butcher shops all across Nagaland, like this one at Tuensang</figcaption></figure>Driving via Tuensang, we reached the hilly Konyak country of Mon. Nagaland is a mountainous tract draped with forests and locals consume a lot of wild greens, many packed with medicinal benefits. Mejenga patta  (Zanthoxylum oxphyllum) or Sichuan pepper leaves are used fresh or dry with bamboo shoot and pork—its alpha hydroxy compound reduces stomach and skin pain. Naga dhania (Eryngium foetidum) or saw-toothed/Thai coriander is much stronger than ordinary coriander—its chemical compound eryngial is the traditional cure for fits and fevers. At Mon market we spotted vegetable vendors selling a wide variety of greens like pumpkin leaves, wild curry leaves, and fiddlehead fern or dhekia zaak with its tendrils curved like the ends of a fiddle or violin. Lai patta (Brassica juncea) or vegetable mustard leaves are commonly blanched into a salad or cooked with pork. Leaves of edible yams are yellowed and ground into a paste with ginger, chilli, and salt—these are made into cakes and dried over a fire or in the sun, and used as a condiment called anishi which is cooked with pork.Our base in Mon was Teipha Cottage, run by Aunty Tongpangla and her daughter-in-law Mentoh (Atu). We had the best pork curry of the trip here. From Mon we drove to Hongphoi, a village of the Konyaks, the fiercest of Nagaland’s headhunting tribes. The final leg was an excursion to Longwa to Chief Angh’s house straddling the Indo-Myanmar border. As was customary, we carried a bag of rice as an offering for the chieftain Tonyei Phawang. Preparations were underway in the long house for the Konyak martial dance followed by a traditional lunch. We watched the kitchen crew cleaning rice, and crushing ginger and garlic as a pot simmered on the wood fire. We tried to pick up local Konyak names, like waaw (squash) which was being steamed. River fish (nya) from Tagakh, a stream from Burma, was cooked with machham (bamboo shoot), besides an unusual stir fry of pantyu (mushroom) and gakha (wild berry). Traditionally all celebrations and festivals call for zutho or thutse (rice beer). But we gave it a miss as we didn’t want to drink and drive. It was a long ride via Tizit to Dibrugarh and we picked up some yomi (dry bamboo) and Raja chilli paste on the way—a dash of tantalising flavours to keep the memories of Nagaland alive.<h2>Fact File</h2>Wander Beyond Boundaries Ph: +91/97170-02058<a target="_blank" rel="noopener noreferrer" href="https://www.wanderbeyondboundaries.com/">www.wanderbeyondboundaries.com</a>Getting thereDimapur has the only railway station and airport in Nagaland, from where Kohima is 70km away.Where to StayNiathu Resort, Dimapur 7th Mile, ChumukedimaPh: +91/84159-21118<a target="_blank" rel="noopener noreferrer" href="https://niathugroup.com/">www.niathugroup.com</a>Niraamaya Retreats Aradura, Kohima New Minister Hill, Aradura HillPh: +91/80451-04510, +91/81198-90194<a target="_blank" rel="noopener noreferrer" href="https://www.niraamaya.com/">www.niraamaya.com</a>Shilloi Lake ResortPhek District Ph: +91/96121-11320Tsatongse Memorial Guest House, KiphirePh:+91/89744-50992KC Lodge, Tuensang Opposite St. Joseph School, Near DC OfficePh: +91/96120-11887Teipha Cottage, MonPh: +91/94364-33782Hotel Tea County, Dibrugarh Convoy Road, ChowkidingheePh: +91/70860-61222,+91/75780-10089<a target="_blank" rel="noopener noreferrer" href="http://www.hotelteacounty.com">www.hotelteacounty.com</a>For more information, visit the <a target="_blank" rel="noopener noreferrer" href="https://tourism.nagaland.gov.in/">Nagaland Tourism website</a>.<hr>Anurag Mallick and Priya Ganapathy are travel and food writers ‘loosely based’ in Bengaluru. They’ve authored guides and coffee table books including ‘Southern Comfort: Southern American Soul Food’ a cookbook for the USDA, set up the award-winning restaurant Oota Bangalore and curated the India episode of Gordon Ramsay: Uncharted, Season 2. They run Red Scarab Travel & Media, customizing solutions for the hospitality industry and feature as ‘Dude aur Deewani’ in a food-based infotainment show for Zee Zest.

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Til Gur Holds Special Pride Of Place During Makar Sankranti Celebrations Across India

Lohri 2023: 5 Easy to make these Lohri Traditional recipes

Makar Sankranti, which usually falls on January 14 every year, is a propitious festival that is celebrated across India. Though it is known by different names in different regions of the country, all of them indicate one common thing—welcoming the spring season. It is called Makar Sankranti in Punjab and Northern India, Magh Bihu in Assam, and Pongal in Tamil Nadu. That’s how rich and beautiful the cultural diversity of India is!Usually, on Makar Sankranti, people engage in spiritual practices, devour tasty, home-cooked Sankranti special dishes, and fly kites. Though you might already have been preparing traditional dishes on Makar Sankranti for years, we are bringing you a few savoury and sweet recipes that you must include in your culinary adventures this year.<h2>1. Til ke laddoo</h2><h3>Ingredients: </h3><ol><li>500 gm sesame seeds</li><li>500 gm mawa</li><li>500 gm tagar/bura</li><li>100 gm cashew nuts</li><li>4 pcs. of cardamom (crushed)</li></ol><h3>Method: </h3><ul><li>Heat a pan and roast the sesame seeds until they become light brown. Cool the seeds and grind them in a mixer. </li><li>In another pan, add mawa and roast it until it becomes golden brown in colour. You can even roast mawa in the microwave. </li><li>Mix mawa and bura or tagar (500 gms), sesame seeds, cashew pieces and cardamom powder. And, your laddoo mixture is ready. </li><li>Now, you can make round balls out of the mixture of your preferred size and serve them fresh. You can even store these laddoos.</li></ul>One of the easiest and tastiest Makar Sankranti sweet dishes is ready!Recipe Courtesy Nisha Madhulika, Indian Chef, Restaurant ConsultantAlsoRead0<h2>2. Suji halwa</h2><h3>Ingredients: </h3><ol><li>⅔ cup ghee</li><li>¾ cup sugar</li><li>5 green cardamoms</li><li>3 cups water</li><li>1 cup suji (semolina)</li><li>1/2 cup chopped dry fruits of your choice</li></ol><h3>Method:</h3><ul><li>In a pot, add the cardamom, sugar and water; mix well. Bring this mixture to a boil and stir well until the sugar dissolves completely. Switch off the flame.</li><li>Now, take a separate pan, heat the ghee and add suji to it. Cook this on low heat until the suji turns golden brown. Add the sugar syrup to the suji. (Word of caution: as you add the sugar syrup, the very hot suji will let off a lot of steam and heat. So be careful)</li><li>Keep stirring the mixture and cook it until it thickens.</li><li>Add chopped almonds, walnuts, raisins or other dry fruits of your choice as a garnish. Serve this hot.</li></ul>Who doesn’t love hot and sizzling suji halwa? Do try this easy and special Makar Sankranti recipe. Recipe Courtesy Kunal Kapur, Indian Celebrity Chef, New Delhi<h2>3. Tilwale paneer</h2><h3>Ingredients:</h3><ol><li>250 grams cottage cheese</li><li>2 tbsp black sesame seeds (for coating)</li><li>2 tbsp white and black sesame seeds mixed</li><li>1 tsp garam masala powder</li><li>1½ tsp Red chilli powder</li><li>½ tsp Chat masala</li><li>1 tsp ginger garlic paste</li><li>Salt to taste</li><li>½ tsp kasuri methi</li><li>1 cup + 2 tbsp refined flour (maida)</li><li>Oil for shallow frying</li><li>3 tbsp semolina (suji)</li></ol><h3>Method:</h3><ul><li>Cut the cottage cheese into small pieces and keep them in a bowl. Sprinkle kasuri methi, red chilli powder, salt, chat masala and garam masala powder and add ginger garlic paste. Give it a good mix.</li><li>Take a separate bowl and mix semolina (2 tsp), refined flour (1 cup), and remaining red chilli powder and garam masala powder, salt, ginger-garlic paste, and water to make it a thick batter.</li><li>Spread white and black sesame seeds, semolina (1 tbsp) and refined flour (2 tbsp) on a plate.</li><li>Now, the cottage cheese pieces that you had cut initially, dip them in the batter and then coat them completely with sesame seeds mixture.</li><li>Heat some oil in a non-stick pan and place these cottage cheese pieces in the pan in it and cook.</li><li>Keep turning sides until it turns golden on all sides. Once done, drain these pieces on tissue paper or any other absorbent paper. Lastly, sprinkle some chaat masala.</li><li>Take your serving plate, place some onion and lemon slices on it, arrange the cooked cottage cheese fingers in a nice pattern and serve them hot.</li></ul>There’s no scope of missing this Makar Sankranti dish this year! Even if you are unable to cook it on the same day, do try it later.Recipe Courtesy Sanjeev Kapoor, Indian Celebrity Chef, Television PersonalityAlsoRead1<h2>4. Chole dhaniya masala</h2><h3>Ingredients:</h3><ol><li>¾ cup chickpeas, soaked</li><li>¼ cup Bengal gram, soaked</li><li>Salt to taste</li><li>¼ cup fresh coriander leaves</li><li>1½ tsp coriander seeds</li><li>1½ tsp cumin seeds</li><li>½ inch cinnamon stick</li><li>1 black cardamom</li><li>2 green chillies</li><li>4 -5 cloves</li><li>2 onions, sliced</li><li>1 tsp ginger paste</li><li>1 tsp garlic paste</li><li>4 tbsp ghee</li><li>Black salt as per taste</li><li>½ tbsp amchur</li><li>¼ tsp red chilli powder</li><li>½ tsp garam masala powder</li></ol><h3>Method</h3><ul><li>In a pressure cooker, add the chickpeas and Bengal gram with three cups of water along with a little salt. Pressure cook for five to six whistles.</li><li>In a pan, dry roast the cumin seeds, coriander seeds, cloves, cinnamon, and black cardamom. Allow the spices to cool and then grind them into a powder in your mixer.</li><li>In your blender, grind the green chillies and fresh coriander into a smooth paste with a little bit of water.</li><li>In a non-stick kadhai, heat 3 tbsp of ghee. Add the onion and sauté for 3-4 minutes until it turns golden brown. Add the ginger and garlic pastes and sauté it further for 1 more minute.</li><li>Add dried mango powder, black salt, garam masala powder, and green chilli-coriander paste. Saute for another 2-3 minutes or until you the ghee starts separating from the masala.</li><li>Now, add the cooked Bengal gram and chickpeas and mix properly. If you feel the mixture is too dry, add ½ a cup of water.</li><li>Taste and adjust the salt, and bring to a boil. Reduce the flame to low and cook for around 4-5 minutes.</li><li>In a small pan, heat the remaining ghee. Once hot, switch off the flame and add red chilli powder. Pour this over the channa, put on the lid, and let it simmer for another 5 minutes.</li><li>Switch off the flame.</li><li>Open the lid, and welcome the wholesome aroma of chole dhaniya masala into your kitchen. Serve hot with bhature or puri.</li></ul>Recipe Courtesy Sanjeev Kapoor, Indian Celebrity Chef, Television PersonalityDoes just reading about this Makar Sankranti special dish make your mouth water? Undoubtedly, your answer must be a big ‘YES’. <h2>Celebrate Makar Sankranti with these mouth-watering savoury as well as sweet dishes</h2>Be it any festival, celebrating it without special dishes seems quite incomplete, doesn’t it? This is why, to make your Makar Sankranti a special one this year, we have brought to you these Makar Sankranti special recipes and highly recommend you try at least one savoury and one sweet dish out of these.

This Makar Sankranti, cook up a storm with these Sankranti special dishes that you won’t be able to get enough of. 

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Nestled in South Bombay, Ekaa offers a unique culinary experience thanks to the eclectic menu crafted by head chef Niyati Rao. 

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Set inside a 160-year-old haveli—complete with shady trees, colonial arches and grand staircases—CHÔ rubs shoulders with some of the hippest restaurants in Delhi. Punctuated with bay windows, wicker furniture, bamboo lights, local trinkets, and many plants, the place is warm and inviting, and borrows elements from typical Vietnamese homes it is named after.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_CHO---interior-shot-%283%29_1641880050878.jpg"></figure>It is a chilly December evening when we reach CHÔ. The place has been open barely a week and it is already abuzz with guests and diners. We are greeted by the ever-smiling Chef Vaibhav Bhargava and his team. Chef Bhargava is known for his work with brands like Tian, Noma, Ai, Guppy by Ai, and Viet Nom—apart from stints in Dubai and Europe. Vietnamese cuisine, says Bhargava, had intrigued him for a long time and the restaurant is the fruition of his desire to bring authentic flavours from the country to the capital, also his home city. We settle on a cosy table right next to the bar with vibrant views of the Ambawatta complex and the bright mural wall. The chef joins us for a chat.AlsoRead0<h2>Traditional Vietnamese food with a twist</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Truffles-Edamame-Dumplings_1641880082046.jpg"></figure>“With CHÔ I wanted to create an ingredient forward place,” informs Bhargava as we glance through the place and warm ourselves with mulled wine. Bhargava has been working with farmers across the globe for a few years but realised the importance of eating fresh and healthy most during the pandemic, which he says, he wanted to bring to his menu. The menu, adds Bhargava, is his interpretation of Vietnamese cuisine, and a result of extensive research that included a three-month-long trip to Vietnam.We begin to chip and dip—the light flavourful dip of edamame and avocado with bits of edible charcoal, served with homemade root vegetable chips is light and addictive. Pomelo and grapefruit salad and Katso Tofu and Avocado rolls are next. The salad is crunchy, tangy, umami, sweet, and sour at the same time. The rolls are light with the freshness of vegetables clearly shining through. The accompanying sauces—a sweet, spicy dip of chilli and lemon, a lemongrass mayo, and a green onion dip—pack a punch.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Chicken-chili-dumpling_1641880158751.jpg"></figure>“My idea is to incorporate diverse influences on Vietnamese food in my menu,” adds Bhargava, “so the menu does have classics, like pho, pizza, and dumpling, that come from Chinese and French influence on the Vietnamese cuisine, but also has my versions of the food.” The bitter melon shrimp, a beautiful dish that plays with the bitterness of bitter melon and sweetness of the shrimp, is an example of this, as is turmeric chicken. While I am sceptical about having karela at first, the dish works nicely: the bitterness is not overpowering and the accompanying flavours create a delicious symphony along with the bitterness. We try the tapioca dumplings next. Served at room temperature, they are light, sticky, and hit the right spot. Shrimp on sugarcane skewers is juicy and tender, and the ceviche—even though served without the sauce—is nice. Everything served to us is accompanied by fresh salad and microgreens, and is light both on the palate and the stomach.AlsoRead1<h2>Hits and misses at CHÔ</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Chicken-PHO_1641880194849.jpg"></figure>The menu at CHÔ is exhaustive and while it has some familiar names, we stick to small plates and tasting portions. What comes out clearly is the focus on the quality of produce and ingredients. Some ingredients, Bhargava tells us, are brought in from Vietnam but most of them are sourced locally. We are intrigued by the mains but decide to try just the pho. The pho (I try the mushroom and my partner gets pork) is nourishing and lukewarm. The flavours of my mushroom broth are subtle and the mushrooms are nice and meaty. The pork, my partner tells me, is perfectly cooked.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Bokchoy-prawn-and-yellow-curry_1641880215214.jpg"></figure>As with any cuisine and its interpretation, not everything always works. The warm eggplant with caramel is great in form and texture but turns out a tad too sweet for the palate. The mock meat stir fry with tso chili sauce is nice but predictable, and the pizza, topped with essentially chorizo over a thin rice crisp, is avoidable. The technique and skill of Bhargava’s team however are on display with every dish—the katafi prawns are perfectly fried in their delicate casing, the bun cha pork patty is soft and flavourful, and the rice vermicelli is perfectly cooked.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Velvety-Morning-Glory_1641880219634.jpg"></figure>Besides food, CHÔ also has an extensive cocktail and coffee menu, both inspired by Vietnamese ingredients. Unfortunately it's too cold for cocktails and we have no time for coffee. As a parting shot, we try choux buns and hot toffee pudding. While the buns are subtle and delicate, the pudding is an intense medley of flavours and textures. In that sense, it is much like the place itself—a heady mix of flavours and textures, both intense and subtle, which has something for everyone.Address: Ambawatta One, H5/1, Kalkadass Marg, Mehrauli, New Delhi, Delhi 110030 Ph: +91 93119-02818

CHÔ, the capital’s newest Asian restaurant, brings the comfort of Vietnam’s fresh and vibrant flavours to Delhi. 

CHÔ, the capital’s newest Asian restaurant, brings the comfort of Vietnam’s fresh and vibrant flavours to Delhi. Read more on zeezest.com.

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Not so long-ago Japanese food was considered the ultimate indulgence in India restricted to Japanese fine-dining restaurants, many of them in five-star hotels. Over the past few years, with newer, more affordable Japanese places opening, the cuisine has found a strong footing in India. While sushi, with its combination of umami, starchy comfort and meaty bite, has become a staple, the discerning Indian palate has opened to more nuanced options. Omakase is one of them.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_steamed-chilean-sea-bass-with-ginger-soy%29_1641963590399.jpg"></figure>I learnt about Omakase recently while chatting with chef Shubham Thakur, Chef De Cuisine at Megu in The Leela Palace, Delhi. I had gone to the restaurant with a clear list of things I wanted to eat, but I decided to leave it to the chef to curate the meal. Little did I know I was unknowingly experiencing Omakase. “Literally translating to I-leave-it-to-you, Omakase is a popular way of eating in Japan,” chef Thakur tells me later. “It originates from the thought that not everything can be on the menu and challenges chefs to create something impromptu based on guest’s preferences.” The trend gained traction in Japan’s sushi bars where chefs curated meals based on the fresh catch of the day. “The meals,” adds Thakur, “were not only novel for guests who would not know what they were eating until the last minute, but also gave young chefs an opportunity to showcase their expertise.”My Omakase meal showcased my chef’s expertise which featured a 10-course menu consisting of yellowtail carpaccio, eel and tamago, sashimi moriwase, white asparagus usuzukiri, avocado tartare, rock shrimps and braised pork belly in kakuni sauce. This lineup could have been served in Japan’s finest restaurant, and yet it was right here, in Delhi. “Indian guests are becoming increasingly aware of the cuisine, and restaurants across India are bringing in the finest from the cuisine,” Thakur tells me as we talk about the evolving palate of Indian diners.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Mizo-soup_1641963633814.jpg"></figure>In the course of my conversation with him, and later with other Japanese chefs, I find how Omakase menus are gaining popularity across India and how almost all metros now have restaurants offering authentic Omakase. According to chef Vikramjit Roy, there were always takers for a bespoke experience like Omakase, but since the advent of the pandemic, the segment has grown. “Now there is a large section of guests that looks for as personal an experience in India. Omakase fits the segment quite well as it is about fine ingredients, precise cooking techniques and sharp presentation, all of which helps narrate a story!” adds Roy.AlsoRead0We bring you 6 Omakase experiences in India to try. <h2>1. Megu, The Leela Palace, Delhi </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Shira-Ae---Megu%2C-The-Leela-Palace-New-Delhi_1641963542007.jpg"></figure>The Omakase at Megu is curated after detailed interaction with the chef. The number of courses start from seven and go on until you’re satiated. Omakase here represents the harmonious relationship between fresh seasonal ingredients and Japanese techniques along with a symphony of Indian and Japanese seasons. The produce isn’t restricted to fish and seafood; poultry and meats are used and the entire menu can be made completely vegetarian as well. Each dish is presented in a specially designed handcrafted cutlery inspired by the dish itself. The ingredients used are meticulously selected by expert chefs and are always fresh and seasonal. <h2>2. Edo Restaurant & Bar, ITC Gardenia, Bengaluru</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Tokyo---Chef_s-Special-Meal-at-Edo%2C-ITC-Gardenia_1641963351681.jpg"></figure>Edo, Bengaluru brings alive the concept of Japan’s vibrant after-hours culture. Deviating from the tradition dominated Kaiseki style of dining, Edo brings the traditional engaging ritual of Omakase. Omakase meals, explains Chef Amit Patra, have always been preferred by guests at Edo. The menu, he adds, attracts guests who are familiar with Japanese cuisine. Here you can choose from an array of pre-set chef’s special menus and have a menu especially created for you, which, adds Patra, remains the biggest draw of Omakase.<h2>3. Konomi, Trident, Gurugram</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Trident%2C-Gurgaon_Konomi_Apple-wood-smoked-chicken-and-corn_1641963371190.jpg"></figure>Konomi means ‘taste’ in Japanese, and Konomi is a bright and minimalist fine dining restaurant with a contemporary Japanese menu including its own take on Omakase. The Omakase at Konomi is based on the traditional concept of the meal but not limited to just Japanese cuisine. “The chef designs a menu for guests, based on their choices, and serves without announcing the name,” explains chef Arun Mathur, executive chef at Trident Gurgaon. Here, you can savour a variety of soups, salads, sushi, tuna, ebb tempura, salmon and matcha sorbet made especially for you at the live kitchen.AlsoRead1<h2>4. Pan Asian, ITC Grand Chola, Chennai </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Chef_s-Studio%2C-Pan-Asian%2C-ITC-Grand-Chola_1641963394603.jpg"></figure>True to authentic Japanese Omakase style, the Omakase at Pan Asian at ITC Grand Chola, Chennai is curated by chef Ashish Singh, executive sous chef of the hotel. He personally has a conversation with the guests to understand their preferences. There is no fixed number of courses and food keeps coming as long as the guests wish to eat — another quintessential Omakase feature. The menu consists of customised courses made with the choicest of ingredients from around the world. The care taken while selecting the colours of the ingredients and the crockery it is served in creates a multi-sensory experience. Omakase at Pan Asian is served at an exclusive Chef’s Studio and is paired with exquisite Shochu and Sake.<h2>5. Wabi Sabi, The Oberoi, Bengaluru</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Wabi-Sabi-Japanese-Sashimi-Platter_1641963411701.jpg"></figure>Wabi Sabi at The Oberoi, Bengaluru takes inspiration from an oriental worldview that revolves around the transience of beauty and the contrasting nature of life experiences. This trait is reflected throughout the restaurant, especially in food. The Omakase here is true to the Japanese tradition of letting the chef choose your order. Diners are recommended to consult the chef and discuss their preferences to make each platter creative and personal. The vibrant sushi bar display showcases prime cuts of fish and seafood sourced from the seas around Japan and the Indian Ocean that are key ingredients in the Omakase menu.<h2>6. Kampai, Delhi </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_KAmpai-Ebi-Tempura_1641963423802.jpg"></figure>Omakase at Kampai at Delhi Aerocity is popular with locals as well as expats. “Our Omakase is a pre-set chef’s special menu, but we can customise it if the guests want,'' informs Avantika Saxena, founder-owner of the Japanese restaurant. The Omakase here ranges between six and eight courses and features all major courses. The meal starts with a steamed bowl of edamame, served with a drizzle of sea salt. The highlight of the meal is the sushi sampler, with ebi tempura, spicy tuna, aburi salmon, served with a side of fresh wasabi and gari. The comforting miso ramen, a heart-warming bowl of noodle soup, takes you back to the streets of Japan. To end the experience, the chef presents a special dessert tasting platter.

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Sankranti in Karnataka, Andhra Pradesh and Telangana; Poush Sankranti in West Bengal; Uttarayan in Gujarat; Pongal in Tamil Nadu; Lohri and Magi in Punjab; Magh Bihu in Assam… come January, and it is time for Makar Sankranti—a festival that is celebrated across multiple states in India. Arguably one of the most significant harvest festivals in the country, <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/easy-makar-sankranti-special-recipes-to-welcome-the-new-year-2022-zee-zest-1221">Makar Sankranti</a> marks the movement of the sun to the Makara raashi (Capricorn zodiac). Celebrated over two days this year, January 14-15, 2023, due to differences in the Hindu calendar, Makar Sankranti officially marks the end of the winter, and the advent of spring and longer days to come. Most importantly it celebrates the end of a successful harvest season and the beginning of a new one.  <h2>Rituals galore</h2>Sankranti is intrinsically associated with a number of traditions and customs. According to mythology, it was on this day that Lord Surya (the Sun God) visited his son Shani. This visit marked the long-pending reconciliation between both Gods. Hence, it is on this day that people bond with family and friends, distribute the auspicious mixture of sesame seeds and jaggery, and wish each other good.  Lohri in the North and Bhogi in the South is celebrated a day prior to the festival by making a bonfire wherein old objects are discarded and burnt.  In many states, prayers are offered to the Sun God and people take a dip in the holy rivers like the Ganges and Yamuna. Houses are decorated with kolam (rangoli) and most people celebrate by wearing new clothes and flying kites. It is a celebration of positivity, hope, and abundance.  And when it comes to festivals no celebration is complete without the mention of scrumptious food that goes with it. Makar Sankranti is no different—it is a time to savour some delectable delicacies made from the fresh harvest. Foods like newly-harvested rice, jaggery, sesame seeds, sugarcane and vegetables like hyacinth beans, sweet pumpkin etc. are synonymous with this auspicious day. Here is a look at 10 traditional dishes prepared for Makar Sankranti across India:<h2>1. Sakkar Pongal</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_sakkarai-pongal_1641911622566.jpg"></figure>A dish that is intrinsically associated with the festival in the Southern states, Pongal literally means to boil over.  On this day freshly-harvested rice is cooked in a pot and is customarily made to boil over, a gesture that symbolises prosperity and abundance. Since the festival is one of thanksgiving, people in this region worship the sun God in gratitude for gifting them a bountiful harvest season. <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/sakkarai-pongal-sweet-pongal-dessert-recipes-zee-zest-354">Sakkar Pongal</a> is an ambrosial concoction made from rice, moong dal, and jaggery with generous amounts of ghee and dry fruits thrown in to make a delectable dessert. Rich and creamy, this one literally melts in your mouth!<h2>2. Ven Pongal</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ven-Pongal-_1641911610611.jpg"></figure>This is the savoury version of Pongal and is also prepared from rice and moong dal. Enriched with copious amounts of freshly-ground pepper and cumin, this aromatic one-pot dish is the perfect combination of taste and health. Ingredients like freshly-grated coconut, chopped cashews, and curry leaves are added along with a tempering of ghee—making Ven Pongal highly palatable. This dish is also a popular breakfast item.<h2>3. Atharasa</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Atharasa_1641881118635.jpg"></figure>A highly significant dish prepared for the festival, Atharasa is also known as Kajjaya in Karnataka.  It is called Ariselu in Telangana and Andhra Pradesh, Adhirasam in Tamil Nadu, Anarsa in Maharashtra, and Arisa Pitha in Odisha. Freshly-harvested rice is washed, dried indoors, powdered, and mixed with jaggery syrup.  The batter is allowed to rest for about 12 hours and then divided and fried like doughnuts.  Regional variations include the addition of pepper, poppy seeds, and sesame seeds—all of which help keep the body warm in the winter. This sweet is also a part of the highly auspicious <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/the-story-behind-chappan-bhog-offered-to-lord-krishna-janmashtami-857">Chhapan Bhog</a> offered to Lord Jagannath of Puri.AlsoRead0<h2>4. Avarekai Rasam</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Avarekai-rasam2_1641881129491.jpg"></figure> Come winter and Avarekai aka hyacinth beans are a delicacy in Karnataka, especially in the Bengaluru and Mysuru region. Rich in fibre, protein, and minerals—avarekai is known to have positive effects on blood sugar levels as well as skin health. It is customary to prepare dishes using this legume on the festival and rasam is a popular choice. A wholesome broth made from freshly-ground spices like coriander, cumin, and green chillies and fresh coconut—this rasam is piquant and an ideal addition to the festive menu.<h2>5. Ellu Bella and Sakkare Acchu</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ellu-bella-and-Sakkare-acchu_1641881147301.jpg"></figure>Ellu bella refers to the quintessential sesame seeds-jaggery mixture that is prepared along with finely-chopped dry coconut, skinned peanuts, and fried gram.  Symbolic of all things auspicious, this mixture is distributed to family and friends. As it is said in Kannada and Marathi respectively, “Ellu thinddi olle mathadu” and 'Til, gud ghya ni god god bola’—it is a tradition to offer a small portion of this mixture and speak only sweet things. Sakkare Acchu refers to little figurines and dolls of animals and birds made with sugar syrup in Karnataka.  It is prepared mainly for the children of the household and is distributed with the ellu-bella mixture.<h2>6. Undhiyu</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Undhiyu_1641911666539.jpg"></figure>A signature dish from Gujarat prepared for Makar Sankranthi, this one consists of a medley of vegetables cooked in an array of freshly-prepared spices. Derived from the word ‘undhu’ that means upside down, this dish is traditionally slow-cooked in earthen pots placed upside down in a fire pit. There are many versions of <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/undhiyu-is-the-ultimate-celebration-of-gujarat-s-winter-veggies-374">undhiyu </a>with surti undhiyu, the version believed to have originated in Surat, being the most popular. Vegetables like eggplant, potatoes, yam, green peas, raw bananas, and beans are cooked in an elaborate mix of freshly-ground spices along with dumplings made from fenugreek leaves.  AlsoRead1<h2>7. Til ki barfi or sesame seeds barfi</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Til-Ki-Burfi_Pic-courtesy-The-Reservoire2_1641881161984.jpg"><figcaption>© The Reservoire</figcaption></figure>Another typical preparation in the states of North India, this one refers to roasted sesame seeds set in jaggery syrup to form flat cakes aka burfi. Known to be extremely beneficial for the body during this season, sesame seeds improve bone and skin health and is rich in calcium and magnesium. Jaggery, on the other hand, is rich in iron and is a blood purifier. Together, they help keep the body warm and these barfis act as an immunity booster and protect the body against the sudden change in the weather. <h2>8. Gur Halwa</h2><figure class="media"><oembed url="https://www.instagram.com/p/CIxvcehlE0N/"></oembed></figure>A creamy yet healthy indulgence, this one is popular in Punjab and is made for Lohri and Makar Sankranti. The main ingredients include roasted semolina and jaggery.  The latter is added in the form of a syrup. Finished off with a generous tempering of ghee with dry fruits and nuts, this decadent dessert is simple yet heart-warming.<h2>9. Makara Chaula</h2><figure class="media"><oembed url="https://www.instagram.com/p/CKBk9dOlA7g/"></oembed></figure>A speciality from the eastern state of Odisha, makara chaula is a traditional dish made from freshly-harvested rice. Washed, dried, and powdered raw rice is taken and mixed with ingredients like milk, sugarcane, jaggery, banana, and freshly-grated coconut. Cottage cheese (chenna) is added along with pepper, ginger, and fruits like apple and pomegranate. This ‘no-cook’ dish is offered to the Gods before being served to family and friends.  AlsoRead2<h2>10. Nolen Gurer Payesh</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Nolen-Gur-Payesh_1641911682392.jpg"></figure>A delicacy of West Bengal, this one is a silky-smooth pudding made from rice and milk which are boiled together and reduced. The secret ingredient is <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/nolen-gur-a-hidden-golden-elixir-in-bengali-cuisine-1142">nolen gur</a> aka date palm jaggery or molasses that is available exclusively in the region during this season.  Nolen Gur adds a distinct flavour, colour, and texture to the dessert. The key is using fragrant freshly-harvested rice which adds a unique dimension to this pudding.

This Makar Sankranti, embrace these authentic foods that are perfect for the winter and the harvest festival. 

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There’s something to be said about the cautionary power of old wives tales when it comes to food. Most of these revolve around 'triple C’—the trifecta of components, consumption patterns, and combinations thereof. We somehow always tend to take them very seriously, never once questioning their veracity or seeking out the logic behind them. I suppose like most of us here in India, I too grew up with dire warnings from my grandmother—for instance, never to combine seafood and dairy, or risk a debilitating stomach ache. Something that I carefully avoided pairing all through my adolescent life. That is, until I discovered at age 16, the divine taste of an unctuous bowlful of New England clam chowder, which is a thick seafood soup-meets-stew, enhanced with oodles of thick cream and butter. And, as is obvious, I’ve lived to tell the tale with ne’er a troubled tummy!I guess, I just got lucky. Because as is evident from the entries below, caution must truly be paid to a few toxic, dangerous, and often deadly ingredients. We’re talking about leaves, fruits, roots, nuts, and even certain species of seafood that cuisines around the world have in their repertoire. These ingredients and additives need the utmost care and attention while handling and more importantly, cooking with...<h2>1. Fugu</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Fugu-Inside-image_1641291992986.jpg"></figure>This one is kind of a given, as fugu—the Japanese name for the infamous pufferfish—always finds itself on such lists as one of the most notorious foods ever. Actually make that THE most notorious ever, as it is imbued with a poison called tetrodotoxin that’s over a thousand times deadlier than cyanide—causing paralysis of the throat muscles, leading to asphyxiation, and death. This poison is in the intestines, ovaries, and liver of the fish that’s a risky delicacy in Japan. Speaking of Japan, the shokunin chefs who specialise only in fugu must undergo a government-mandated course of three years in the art of handling and preparing the gossamer-thin slices of the fish before obtaining a fugu serving licence. Served raw, mainly sashimi style, it is not uncommon for a skilled master chef to leave a very tiny, merest hint of the poison in each slice. This is done for both the tingling, mildly numbing sensation it imparts to the tongue—and yes, for bragging rights for you and me of having braved it. AlsoRead0<h2>2. Buah keluak</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Buah-Keluak-Inside-images_1641292026800.jpg"></figure>Thanks to centuries of intermarriages between immigrant Chinese men and local Malay women, a unique blend of Chinese and Malay cultures has manifested into spicy Peranakan cuisine—which is served till today in both Malaysia and neighbouring Singapore. Even more unique is the buah keluak also known as kepayang ‘fruit’. A misnomer of sorts, the buah keluak is actually a large, brown coloured nut that is used—mostly ground—in dishes like the tangy ayam (chicken) buah keluak. Interestingly, an ancient rice dish, patronised by the Pahang Dynasty of Malaysia called nasi kebuli, once used oil extracted from the kepayang fruit. But what brings this ingredient to this list is the fact that in its raw form the nut contains cyanide. This deadly toxin in its mild form can cause nausea and dizziness (known as mabuk or drunkenness in the Malay language), if consumed in small quantities. However, it can also be fatal in high doses. This means a laborious process is needed to make the buah keluak fit for cooking and consumption. So, the nuts are first boiled, then allowed to soak in water for 24 hours to ensure that traces of the water-soluble cyanide are completely absent. The nuts are then wrapped in banana leaves and buried in ash for as long as 40 days—making this delicacy the very antithesis of fast food! <h2>3. Ackee</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Ackee-Inside-images_1641292057127.jpg"></figure>The first time I ever heard of ackee was when I was made to sing Harry Belafonte’s song Jamaica Farewell at my school’s annual day function. I was intrigued by this funny-sounding fruit that Belafonte sang of—which in his song has been sold by “basket-bearing ladies at the market in Kingston Town”. Little did I know then, how toxic this innocuous-looking Caribbean fruit could be if prepared incorrectly. Resembling a cashew fruit to some extent, ackee—that’s originally native to West Africa—was first brought to Jamaica in 1778. Now the country’s national fruit, the subtly nutty-tasting ackee is first boiled and then mashed up with everything from salted, dried cod fish to the leafy callaloo greens, and served with almost every meal (including breakfast!) in the Caribbean island. However, the unripened ackee is said to contain the poison hypoglycin A, and eating it in its raw form can cause vomiting that can lead to coma and even death. So, before consuming it, one must wait for the fruit to ripen on the tree itself until it bursts open, revealing three seed-bearing segments—thus, giving literal meaning to the Hindi proverb “the fruit of patience is always the sweetest.” AlsoRead1<h2>4. Tapioca</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Tapioca-Inside-images_1641292095004.jpg"></figure>Known multifarious as cassava, manioc, yucca, and more commonly here in India as tapioca, this starchy, tuberous root of South American origin is a versatile one. Think everything from crisp tapioca chips to those chewy boba pearls found at the bottom of an Instagram-friendly glass of bubble tea—the tuber is omnipresent. However, while tapioca itself is an edible root consumed en masse from Africa to Indonesia, it also contains the deadly toxin cyanide—like a few others on this list—and can prove fatal if not properly processed before consumption. This process involves painstakingly soaking, drying, and scraping the fibrous root before grinding it into a safe-to-ingest powder or pulp.<h2>5. Stinging nettle</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Stinging-Nettle-Inside-image_1641292131598.jpg"></figure>You could say that we’ve saved the least dangerous food for last with the rather pesky stinging nettle that’s found in many herbal teas, soup, and salad preparations—and even a delicious pesto. Now, although not fatal if processed incorrectly, stinging nettle can be a rather painful leafy vegetable to consume. A clue to this can be found from its scientific name, Urtica Dioica. This comes from the Latin word uro, which means “to burn,” as the nettle's leaves can cause a temporary burning sensation upon contact, especially to the throat. This is because the leaves have hair-like structures that sting and also cause itching, redness, and swelling which is only arrested by cooking—rather, by boiling the leaves in scalding hot water before using them for cooking. But here’s a silver lining to all that discomfort: apparently Roman troops were said to rub stinging nettle leaves on themselves to help stay warm, while the Ancient Egyptians ate the leaves to treat arthritis and lower back pain. Now that’s something to chew on, quite literally, no?

Are you up for some tasty thrills? Cyanide-saturated nut of Malaysian origin to itchy, stinging nettle, here's what's on the platter. 

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One of the most talented chefs of the current generation, a social media star and a role model for many — there are many ways to introduce chef Megha Kohli, but for now, she is the executive chef at Cafe Mez. Well-known for her take on Mediterranean and Middle Eastern cuisine since her days at Olive, Olive Beach and Lavash by Saby, Chef Megha Kohli takes her game a notch higher with Cafe Mez.<h2>Mediterranean inspired decor </h2>It is a bright and breezy winter afternoon in the capital when we reach Cafe Mez. The space has technically been open for just a week, but such is the craze of Chef Megha’s food that getting a reservation has taken us four days. Thankfully, we have a table today but only post the busy lunch hour.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_IMG_4905_1641468557183.jpg"></figure>A refreshing change from the dark and dim restaurants of the area, the cafe is bright and cheerful. Whitewashed walls, large mirrors, pink bougainvillaeas and lush palms instantly remind you of the middle eastern cafes of Europe. Large bay windows bring in light; white tables, easy chairs and cushions add charm and comfort in equal measure. Fresh baby’s breath and carnations on the tables indicate Meghna’s personal involvement in every little detail. “Honestly, the place is not complete in terms of the interiors,” informs Chef Megha, “we barely announced the opening and the cafe has been packed; we did not even have a door on opening day,” she chuckles. The door has since been installed, but some finishing touches, she says, are yet to be done. To us outsiders though the place looks not only complete but also cheerful, happy and inviting.AlsoRead0<h2>Influences and stories from the Middle East</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Cafe-Mez-8798_1641468574268.jpg"></figure>Delhi is not known to love subtle flavours, why then, did you choose to return to Mediterranean and Middle Eastern food? “Both Ashish sir and I felt there was a huge gap in Delhi as far as flavours of the Middle East and the Mediterranean are concerned. The idea was to create a space where people can relax with a drink and meet friends and family over fresh and wholesome food—cold mezze, freshly baked pita, refreshing salads and smoothies, even wine,” she says. Chef Megha Kohli was initially onboarded as a consultant for the project but later she decided to join as the executive chef. She, explains the decision: “Ashish sir was sure that he wanted this place to be focussed on food. Both he and Joydeep sir (co-owners and partners of Cafe Mez) gave me a free hand to do that.”<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Cafe-Mez-8836_1641468584262.jpg"></figure>Being a student of history and an avid reader, chef Megha has weaved stories and references from middle eastern history into her food at Café Mez. Lebanon, Beirut, Iran, Palestine, Turkey—the menu borrows from multiple countries, cultures, and cuisines. The Gaza Guac, for example, is inspired by a story she had read in a cookbook called Zaitoon. “It's called Gazan spiced avocados in the cookbook. I tweaked it and put it as a Gazan Guac on my menu,” she tells us. The Pide, meanwhile, is her take on the Georgian bread boat filled with egg, cheese, bacon and butter that is made with masala dough to lend a unique and distinct flavour. Many other dishes have similar stories attached to them.AlsoRead1<h2>Mediterranean at heart, Indian in soul</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Muhamarrah_1641468650640.jpg"><figcaption>Muhamarrah</figcaption></figure>We begin our gustatory sojourn with a warm cup of Turkish tea. Offered to every guest in a dainty Turkish cup, it is fragrant and light and sets the tone for the meal. Next comes the mezze platter with freshly made pita and lavash. The Beiruti Hummus, made with chilli and parsley, Gazan Guac, made of avocado, greek yoghurt and sesame, and Muhamarrah, a dip of fresh pepper, walnuts and pomegranate, are all distinct, light, and rich in flavour. However, it is the smoked Labneh that stands out the most with its kalaunji (Nigella) seeds, blistered cherry tomatoes and the smokiness of charcoal. The fragrance, informs chef Megha, comes from Dhungar technique (an ancient Indian technique of smoking) that she uses in her version of labneh. The pita, made fresh to order, is soft and fluffy and acts as the perfect foil for the assortment of mezze.While the menu is inspired by, and representative of, the Middle East, there are distinct Indian elements to it. It could be the cooking technique, like Dhungar, or ingredients such as Kalimpong cheese, Coorgi avocados, Madras beans, Kodo millet, Sona moong dal or khoya, every dish is made in a way that it caters to the Indian palate and uses Indian ingredients. Having worked extensively with native grains, produce, even meat, fish and poultry, using local produce is second nature to Megha. Her hummus, for example, is not made with chickpea but with Madras beans, her Jewish Pilav meanwhile uses Bengali sona moong and the Turkish pizzas have Kalimpong Cheese.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_lamb-Koobideh_1641468614901.jpg"><figcaption>Lamb Koobideh</figcaption></figure>The mains, we tried quite a few, include Iranian Lamb Koobideh, white wine and garlic prawns, Harissa marinated chargrilled sweet potato, saffron marinated cottage cheese kebabs with freekeh and pide. With so many dishes, it is easy to mix up flavours but every dish that Meghna presents stands out on its own. The sweet potato, for example, is beautifully charred and smoky, the cottage cheese kebab is soft and fragrant, the freekeh is refreshing and lends a bite to the cheese, while the lamb is exceptionally soft and melts in the mouth. A refreshing accompaniment of salads and pickles lend texture. It is hard to pick one over other but for the bread loving Indian in me, the clear winner is the pide. The masala dough encasing a soft gooey egg and topped with cheese, or bacon if you please, is an out and out crowd pleaser and is already selling out.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Pide_1641468665431.jpg"><figcaption>Pide at Cafe Mez</figcaption></figure>Another recipe which we predict will please everyone is gata. A large puff pastry filled with khoya or mawa, served with homemade cinnamon syrup and berry ice cream, it is a take on the original gata of Armenia. While the Armenian gata is filled with cheese, Meghna stuffs hers with khoya. Puff pastry, berry ice cream and khoya — who would think such distinct flavours will work well together? But they do. Like most of the other things on the menu. The only thing that does not work for me is Ponchiki, a doughnut filled with rose-scented custard. The thick casing overpowers the delicate custard and the rose scent on the custard feels a bit odd.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Hummus-Beiruti_1641468682282.jpg"><figcaption>Beiruti hummus</figcaption></figure>The menu at Cafe Mez is vast and consists of many breakfast options like Turkish eggs, skillet pancakes, yoghurt bowls, waffles, smoothies and shakes. The all-day breakfast opens at 9:00 in the morning and can be ordered until 6:00 in the evening. The beverage menu is extensive too and offers elements of the cuisine – think rose-scented gin, mint flavoured tequila, za’atar white rum, and walnut whiskey. While the beverages hadn’t launched when we visited, the options I hear have already given me an excuse to revisit.Address: Ground Floor, DLF Cyber Hub, Gurgaon. Ph: 07827256556

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One of the best parts of travelling is arguably collecting souvenirs—little trinkets and treasures you carefully collect from the places you visit.  They serve not only as symbols of the place but also as invaluable memories that you can cherish forever. While handicrafts, fridge magnets, and artefacts are some of the most common souvenirs one picks up during travel, food souvenirs can be a great idea too. And given India’s gastronomical diversity, you can surely pick up some delectable treats.  Since India is geographically vast, it is home to a plethora of climatic conditions ranging from tropical in the south to alpine in the north.  It is also a melting pot of cultures, and hence different regions have their own unique customs, traditions, and cuisines.  All this results in native specialities that are niche and exclusive to the place whether it is food crops, cash crops, spices, sweets, or savouries.  <figure class="image"><img src="https://assets.zeezest.com/images/PROD_Spices_1643033799074.jpg"></figure>So, the next time you visit a place make sure you check out the food scene and pick up a food souvenir, or two, that is not perishable and be carried back home easily.    <h2>Spices, blends, and more</h2>The sobriquet, Land of Spices, is indeed apt for our country as no other country grows as many spice varieties as India. Down south, Kerala is the spice bowl of the country, with a variety of spices like pepper, nutmeg, cardamom, clove, turmeric, and vanilla being some of the most popular ones. When in God’s own country, don’t forget to pick up a batch of aromatic green cardamom from Alappuzha (or Alleppey) which has been accorded the Geographical Indication (GI) tag. And if you are in the northernmost region of India, Kashmir, saffron must be on your list. Cultivated across an area of around 3,700 hectares, saffron from Kashmir is known for its rich golden hue and strong flavour. The sight of the purple swathes of saffron flowers during the harvest season of October-November is a compelling one indeed.  Chillies are an integral part of Indian cuisine, and it is hard to imagine your kitchen without them. Multiple species of chillies are native to India, one of them being the Bhut Jolokia which is one of the hottest peppers in the world. So, if you are travelling to the northeastern part of India, especially Assam or Manipur, this is a food souvenir you must have on your list. <figure class="image"><img src="https://assets.zeezest.com/images/PROD_Byadgi-Chillies_1643033617791.jpg"><figcaption>Byadgi chillies</figcaption></figure>If you are averse to spice but love the luscious red colour of red chillies, pick up some curly, crinkled Byadgi chillies. Native to Byadgi which is a small village en route to Hubli in Karnataka, this one lends a great flavour and colour to your food sans the spice quotient. Guntur chillies, native to Guntur in Andhra Pradesh, is yet another capsaicin rich red-hot species that you can check out if you love that fiery edge to your food.  <figure class="image"><img src="https://assets.zeezest.com/images/PROD_Panch-Phoron_1643033665166.jpg"><figcaption>Paanch phoron spice mix</figcaption></figure>And if you are a fan of spice blends, do not miss the quintessential panch phoron that is integral to Bengali and Odia cuisine.  It is essentially a mixture of fenugreek nigella, cumin, black mustard and fennel seeds and is great to season curries, salads, and bread.AlsoRead0<h2>Unique local produce</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Coffee-Beans_1643033703804.jpg"><figcaption>Fresh coffee beans</figcaption></figure>Known as the Scotland of India, Coorg is a land known not only for its scenic landscapes but also its spices and coffee. Also called the coffee cup of India, the region produces some of the finest Robusta and Arabica in the country—apart from the exotic Kopi luwak aka civet coffee.  If you are a tea lover, the Nilgiris in the south and Darjeeling in the east are havens to satiate your cravings. While old-school homemade chocolates are an all-time favourite souvenir of Ooty and Kodaikanal, the latter is famous for its GI accorded chunky hill garlic or malai poondu as it is known locally.  With a characteristic odour and pungent taste, this strong-smelling bulb is known for its healing properties.  Another native produce known for its medicinal properties is the gluten-free black rice from the eastern state of Manipur which is again a GI accorded produce.  Perfect for everything from porridges to payasam (kheer), this black rice is sure to rekindle some fond memories. Another ingredient that is ideal for desserts is nolen gur which you can pick up on your next visit to West Bengal.  A winter speciality, this one is jaggery extracted from the fruit sap of the date palm tree which is called khejur locally.  With a caramel-like flavour, it has a unique texture and a subtle sweetness.  AlsoRead1<h2>Snacks galore</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Calcut-Halwa_1643033729059.jpg"><figcaption>Calicut halwa on display</figcaption></figure>India’s umpteen halwas, pedas, and pakwan are also an outcome of its vast culinary diversity.  So, if you have a sweet tooth, there are plenty of drool-worthy desserts to choose from—be it the delicious, super smooth Mysore Pak made from ghee and gram flour native to Bangalore and Mysore, or the traditional Mohanthal from Gujarat. The coastal city of Mangalore also boasts of speciality halwas that have quite a long shelf life like the banana and wheat halwa, which happen to be great food souvenirs to take home after a vacation. Kozhikodan halwa, made from maida and jaggery and enhanced with coconut oil, is a speciality of Kozhikode (Calicut).  Dating back centuries, this prized halwa has modern-day variants like passion fruit, tapioca, and even chilli halwa.  <figure class="image"><img src="https://assets.zeezest.com/images/PROD_Bikaner-Bhujia_1643033751950.jpg"><figcaption>Bikaneri bhujia</figcaption></figure>And if you are in the city of love, Agra, just take back some "melt in your mouth" Petha—made from ash gourd, set in sugar syrup—with you. Whether it is the famous yellow banana chips of Kerala, fruit biscuits of Karachi bakery in Hyderabad, or the delectable Shrewsbury Biscuits of Pune—one is never short of savouries to buy.  Bikaner bhujia, Indore namkeen, and the flavourful papads and wadiyan of Amritsar are some other food souvenirs you are sure to enjoy.  <figure class="table"><table><tbody><tr><td><h2>7 food souvenirs with GI tag in India</h2><h3>1. Green cardamom of Kerala</h3>Green cardamom is grown along the lush green hills of Idikki in the Western Ghats and is known for its exquisite aroma, large size and ribbed appearance.<h3>2. Saffron of Kashmir</h3>Kashmiri saffron it is known for its thick, luscious stigmas, deep red colour, bitter flavour and strong aroma.  It is processed sans chemicals.  <h3>3. Byadgi chilli</h3>Grown in the districts of Haveri, Bellary and Shimoga in Karnataka, Byadgi chillies have a distinctively curly appearance and is essentially sweet instead of spicy.  It is known for its dark red colour.<h3>4. Guntur chillies</h3>As the name suggests these chillies are again a native speciality of Guntur, Andhra Pradesh and is known for their thick skin, hot and pungent taste and high content of Capsaicin.<h3>5. Manipur black rice</h3>This variety of rich is known for its high nutrient value, medicinal and gluten-free properties.<h3>6. Agra petha</h3>This sweet treat is made exclusively in the city of love, Agra, and is prepared with only sugar, water and white pumpkin, and has no additives.<h3>7. Bikaneri bhujia</h3>Known for its crisp texture and crunchy flavour, this savoury snack is exclusively available in Bhujia Bazaar of Bikaner and is made from ground lentils, a native crop found in the deserts of Bikaner and Jodhpur.</td></tr></tbody></table></figure>

Not just fridge magnets and keychains, the next time you travel, take home some delectable local delicacies with you as food souvenirs. 

Not just fridge magnets and keychains, the next time you travel, take home some delectable local delicacies with you as food souvenirs. Read more on zeezest.com. 

Food Souvenirs: Savouring Memories One Place At ATime | Zee Zest

Food Souvenirs: Savouring Memories, One Place At A Time

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The food you serve at your nuptials can tell a story: about your relationship, your family, or even your future. No wonder couples are increasingly prioritizing a well-crafted food experience within their wedding budget—ensuring their guests dine on food that’s fun, interesting and above all, completely delicious.However, a lot has changed post-pandemic and wedding menus are one of them. Traditional seated dinners and buffets are being sacrificed for unique food arrangements to cater to new safety and hygiene standards.That’s why we asked industry experts for wedding food ideas and trends to keep an eye (and some taste buds) out for this year and the years to come. These will make an incredible impression on your guests and create memories that will last a lifetime.<h2>1. Small individual servings</h2><figure class="media"><oembed url="https://www.instagram.com/p/CNZT_IxJn0m/"></oembed></figure>Covid 19 has made wedding caterers reimagine wedding menus to cater to heightened hygiene standards. This has given rise to miniature eatables that not only look adorable but also let the guests relish more variety in fewer portions without having to worry about cross-contamination or other people coming into contact with their food.“Think of your favourite foods packaged into a miniature version. That’s what this trend is all about. Guests are able to select small bites from stations featuring ornately displayed foods in mini vessels. Some of these elaborate displays look like art and make for great conversation. Palak patta chaat in a martini glass, chole chawal in a glass jar, a small portion of biryani in a clay pot, mini tacos and pizzas, small pasta bowls and bite-sized desserts are some of the out-of-the-box food we serve at weddings,” says Arjun Chadha, founder of Culinary Affaire, the company that has been catering to politicians and celebrities in New Delhi.<h2>2. Personalised food stories </h2><figure class="media"><oembed url="https://www.instagram.com/p/CVfNQCQIvvF/"></oembed></figure>More and more couples are using their wedding day menus to share their stories and connect with their guests. “Couples these days are unafraid to request food that reminds them of a certain holiday they took or the food they enjoyed on their first date, on their first anniversary, or comfort recipes from their families. It’s all about incorporating their favourite foods into the wedding or foods that mean something to them and their loved ones,” says Aditi Dugar, founder of Masque and Sage & Saffron. It’s also how she recommends couples go about planning their menu—lead with dishes that mean something to you. Tell a story with your menu, take people on a journey. That means ditching the typical wedding menus and thinking outside of the box.AlsoRead0<h2>3. Hyper regional menu </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_The-table-setting-at-an-event-by-Foodlink_1639139219429.jpg"><figcaption>© Foodlink</figcaption></figure>No matter how much you travel the world, the lure of comfort food never fades. Regional food that the bride and groom have grown up eating has a special place in wedding menus alongside exotic delicacies. “The Gujarati food at Ambani events are hyper-localised with Ahmedabadi, Surti and Rajput fare. For the Ruia family wedding, the focal point was Rajasthani food from Kolkata. For a diamond merchant’s son’s wedding in Thailand, we flew in chai wallahs and chat wallahs. For the Ranveer Singh-Deepika Padukone wedding, we created the perfect Sindhi food for Ranveer and organised a south Indian style sit down meal for Deepika. We carried 4,000 kilos of ingredients from India to Italy to keep the taste authentic. For Gautam Adani's family wedding we conducted extensive research on Jainism and Jain food before we proposed the menu. We have even gone as far as mobilizing local water from Jodhpur to recreate exact versions of Jodhpur’s popular street food delicacies like pyaz ki kachori, mirchi bada, and kofta,” says Sanjay Vazirani, chairman and managing director, Foodlink F&B Holdings India Pvt. Ltd—the company that has catered to some of the hottest weddings including Isha Ambani-Anand Piramal, Akash Ambani-Shloka Mehta, and the one that almost broke the internet i.e. actors Ranveer Singh and Deepika Padukone’s wedding in Italy.<h2>4. Grazing tables</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_A-wedding-setup-by-Foodlink_1639139305669.jpg"><figcaption>© Foodlink</figcaption></figure>Grazing tables are elevating wedding receptions everywhere by providing a colourful spread to feast on and mingle over. There's no need for a ton of catering staff and guests can dive right into a grazing table whenever they please. “They're the perfect way to bring guests together between the wedding and reception, or even serve as the first course for dinner. Grazing tables often take shape as a massive charcuterie board or spread of antipasti laden with meats, cheeses, olives, and a selection of breads. Fresh fruits, dips, nuts, and crackers are also traditionally incorporated. But truly, a grazing table can be any type of spread you choose as long as it’s filled with assorted flavours and textures,” says Abhishek Basu, executive chef, JW Marriott Mumbai Juhu.<h2>5. Focus on plant-based and healthy items</h2>The renewed focus on health has made wedding caterers rethink their menus and boast it up with nourishing options. “Food menus at weddings have been slowly shifting towards healthier options. We are seeing a lot of demand for ingredient-based menus with lots of healthy superfoods. Popular ones include quinoa, asparagus, artichoke, oats, fresh berries, etc. People prefer grilled and baked dishes over fried ones which are cooked live. Gluten-free, sugar-free and vegan dishes are also gaining popularity,” says Vazirani.But mind you: healthy doesn’t mean salads and roasted vegetables. There are so many exciting vegetarian and <a href="https://zeezest.com/culture/how-to-adopt-a-vegan-way-of-life-1233">vegan food</a> options to choose from, whether it’s a jackfruit “pulled pork” sandwich or a fried “chicken" sandwich made of pea protein and soya bean—the options are endless. What’s more, even carnivores and pescatarians can appreciate (and often seek out) an expertly-crafted dish where the vegetarian option is the star of the show.AlsoRead1<h2>6. Elevated comfort food </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_wedding-food-spread-by-Foodlink_1639139201008.jpg"><figcaption>© Foodlink</figcaption></figure>Yes, it's possible to elegantly serve comfort food at your wedding. Because who doesn't love comfort food? The cocktail hour is the perfect time to take your favourite comfort dishes and make them a little special. Think ‘buttoned-up comfort foods’. Presentation is key here. Thinking of french fries? Forget the plates and serve them in monogram bags instead. Or fill a cocktail glass with ketchup or dipping sauce on the bottom and fries on top. It's easy for guests to carry around without making a mess. Mashed potatoes may not sound like the most elegant wedding item, but it can be when you serve roasted garlic mashed potatoes in martini glasses and top them up with chopped bacon and shredded cheddar cheese…<h2>7. Bottled or canned cocktails</h2>Cocktail bars will always be a staple at weddings. The trend now is of bottled drinks or canned cocktails. Bar experts are now creating a signature drink for the occasion and packing it in cute glasses or mason jars. Lidded shots are another option. Everything is pre-mixed so you never get a drink that tastes off. Plus they keep the party both sanitary and festive. Shorter waits at the bar may be the best reason to incorporate canned cocktails on your big day. But creative couples can go as far as including their monogram on the bottle or can. Cute, isn’t it?<h2>8. Bowl food </h2>Yes, even Prince Harry and Meghan Markle couldn’t resist serving bowl food to the 600 guests at their wedding reception. Trendy and attractive bowls of food—often healthy and colourful—have been around for a while but it’s really picking steam at weddings. The idea behind a bowl food menu is so guests can stay standing up and mingle while they eat. You can have a variety of food bowl options for your guests including Thai curry with rice bowls, burrito bowls, chicken, and sushi bowls or risotto.AlsoRead2<h2>9. Statement desserts</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Desssert-plate-by-Foodlink_1639139090561.jpg"><figcaption>© Foodlink</figcaption></figure>The dessert table usually ends up being the most frequented spot of the night (aside from the open bar, of course!). “Stylish desserts are a great way to inject personality into a wedding. We have been doing mini tarts, cake bites and petit fours in fascinating flavour pairings like yuzu and earl grey and strawberry balsamic to even luxe macaron towers. You can never go wrong with chocolate-dipped berries. The hottest ones right now are edible bouquets and brioche doughnuts. Fusion desserts such as gulab jamun cheesecakes, ras malai macarons, thandai entremets and kaju katli tarts are also extremely popular. It makes it especially easier for guests to grab these bite-sized morsels and have more fun mixing and matching their desserts,” says Naimita Jagasia, chef and owner—An Ode to Gaia, a luxury plant-based patisserie. Desserts made using family recipes, referencing childhood flavours and honouring heritages, is also finding favour among couples.AlsoRead3<h2>10. Late-night snacks</h2>One of the most recent wedding food trends is serving late-night snacks, after dinner. Couples love incorporating their favourite late-night snacks into their wedding party. After everybody's been fed, the couple will send out trays of fun food like pizza, tacos, or a sundae bar. This is generally for the younger crowd looking for a snack after dancing and drinking.

Creative canapés and cocktails to vegan catering and comfort food—our list will satisfy all foodie brides and grooms-to-be on your big day.

From creative canapés and cocktails to vegan catering and comfort food, these are the hottest food trends for the wedding season. Read more on zeezest.com. 

10 Wedding Menu Food Trends For 2022 | Plan a wedding menu 

10 Hot Wedding Food Trends For A Lavish Feast   

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Not your run-of-the-mill cold coffee, this.

Experts share everything you ever wanted to know about cold brew coffee, why it is not cold coffee and how to brew a batch at home. Read Zeezest.com

How to Make Cold Brew Coffee At home | Zee Zest

All You Need To Know About Cold Brew Coffee And How To Do It Yourself 

These homegrown brews made from beans sourced from Indian coffee estates will change your relationship with the beverage forever.

Here's why you must try these 10 made-in-India coffee brands on International Coffee Day, read zeezest.com 

10 Artisanal Coffee Brands in India | Zee Zest 

10 Artisanal Coffee Brands In India To Try This International Coffee Day 

It's an aroma that is not easily missed and what follows is sheer joy for many. Bengaluru's love affair with coffee is well known, but with time it has become refined, has been remodelled and adds to the experience of drinking your daily cuppa. What's taking over the city's love for coffee are cafes and 'experience centres' like no other. From artisanal coffee that follows bean to cup policy and is brewed in different ways to luxurious flavours making their way into the flavour profile—cafes in Bengaluru today offer an elevated experience to their customers that goes beyond just a cup of coffee. With luxurious interiors boasting of multiple brewing stations and customers becoming baristas, cafes and coffee companies are adding experiences that customers seem to have taken a shine to.  <h2>The third wave of coffee revolution is here, say experts</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Hansel-and-Gretel-Coffee-at-Araku_1642432259659.jpg"><figcaption>Hansel and Gretel coffee at Araku</figcaption></figure>When Araku launched its first cafe in India in Bengaluru, it made a lot of heads turn. Apart from a cafe that boasts coffee like no one, Araku also has a training campus, where baristas are taught the art of coffee making and more. Aditi Dugar, chief advisor of Araku retail and lifestyle, says that through the cafe, they want to bring an experience to customers like never before. "We are defining our own path and control the seed to cup experience—there’s no middle man involved. The quality of the coffee in your cup is determined by all the processes that happen at the farm level carried out with a lot of precision. At the cafe level, our methods like the Araku Moka Pot, The Chemex, and others are what we usually promote in terms of aesthetic, design, and innovation. Looking at how coffee appreciation is on the rise we peg this year as the year of black coffee. There is so much innovation happening with coffee brewers and brands in terms of brews and roasts," says Aditi.<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Blue-Tokai-Coffee-Roasters---Play-Bar_1642432223466.jpg"><figcaption>Play Bar at Blue Tokai Coffee Roasters</figcaption></figure>But these companies and cafes are not solely for hardcore black coffee drinkers. "Blue Tokai has something for everyone—from beginners who want to have ready-to-drink and easy-to-brew options to experts who want to invest time in brewing a good cup of coffee through various brewing methods. At our physical outlets, we offer coffees that are freshly brewed like Americano, Pourover, Cold Brews and Espresso; and for customers who would like to explore other options, we have our roasted and ground coffee along with equipment for sale as well. In 2018, we opened our first cafe in Bengaluru and have, since then, seen a steady increase in the number of customers moving to speciality coffee. In fact, in order to keep up with the ever-growing demand from this region, we also opened a roastery in the city last year," says Matt Chitharanjan, co-founder and CEO, Blue Tokai Coffee Roasters.AlsoRead0<h2>Shift in consumer behaviour leaves room for brands to experiment</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Siphon-at-Third-Wave-Coffee-Roasters_1642432316260.jpg"><figcaption>Siphon at Third Wave Coffee Roasters</figcaption></figure>Ayush Bathwal, the co-founder of Third Wave Coffee Roasters, says that customers now want to know how their cup of coffee is brewed, the different techniques and more. "They want to understand what's new in the market. Once we showed them the different ways coffee can be brewed, it changed the game for us. Coffee was earlier perceived to be bitter if milk and sugar were not added. That perception has now changed. In 2016 when we installed a roaster at our cafe, people noticed a difference in the way their coffee was made. People in Bengaluru have so much coffee that it also allowed us to try out different things and come up with different brews. At our cafes too, we have options where customers can choose what kind of coffee they want to drink—we try to offer customers coffee they would really enjoy. We explain on our menus the different flavour notes and where the coffees come from—all of this has changed the coffee drinking experience," says Ayush.Meanwhile, Something's Brewing, an e-commerce platform's latest experience centre in Bengaluru is proof of the changing consumer behaviour. What started as an e-commerce platform to empower and inspire coffee lovers everywhere to brew the perfect cup of coffee by democratizing knowledge and giving them access to the widest variety of coffee gears and coffee, now boasts of a swanky experience centre where customers can walk in, chat with professionals about how to brew a cuppa the best way, and try out different coffees as well. "We sell more than 400 varieties of coffees through our e-commerce site. Earlier customers had very limited choices, but now the sky's the limit. In fact, one observation that we have made is that a lot of owners of these coffee brands are huge coffee lovers themselves and they want everyone to experience the same. They feel the need for better coffee in the market. Our experience centre has different equipment and varieties of coffees on display. Some of the equipment people would only be seen online and that's what is changing. With the pandemic, a lot of people are brewing their own coffee at home as well. So they are keen to learn more about the different roasts and the different brewing methods, and this has given rise to easy access to equipment which was not the case earlier. Menus have become bigger and wider due to these innovations," says Abhinav Mathur, CEO of Something's Brewing adding: "And because there are so many companies out there, it has become very competitive, and each company and brewery is innovating and trying to come up with different types of coffees."<figure class="image"><img src="https://assets.zeezest.com/images/PROD_Coffee-at-Soros_1642432368744.jpg"><figcaption>Iced coffee at Soros Flavor Coffee</figcaption></figure>Soros Flavor Coffee is one such example of innovation. This new coffee house in Bengaluru reimagines your coffee drinking experience like no other. "We wanted to provide our customers with a luxurious experience when it came to coffee drinking. We wanted to go one step beyond what was being offered to coffee drinkers and voila! Flavoured coffee was the answer. We focus on unique flavours and single origin blends. Some of our most popular coffees are Tennessee Whiskey, Five Candies and Plum Cake—these are flavours you won't find in the market. Our store is all about standing out from the rest in terms of flavoured coffee and providing a luxurious experience to our customers,” says Harsha Reddy, owner of Soros Flavor Coffee.AlsoRead1<h2>Unique offerings for coffee lovers</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_Something%27s-Brewing-1_1642432285151.jpg"><figcaption>Barista making a pour-over coffee at Something's Brewing experience centre</figcaption></figure>Cafes and coffee companies are also going above and beyond to make sure that customers understand the know-how of coffee brewing the right way!  A lot of cafes let customers get behind the counter to brew their own cup of coffee. "Select Blue Tokai cafes are also home to Play Bar, a self-brewing coffee section, where customers can come and have a barista guide them on how to use different brewing equipment—with a wide selection of brands including AeroPress, Hario, Fellow, Baratza, and Moccamaster—for making their own cup of coffee through manual brewing methods. In case people are new to speciality coffee, our baristas are available to help them at the cafe, as they learn more about a good cup of coffee," says Matt. A ‘Be Your Own Barista initiative’ can also be seen at Something's Brewing's experience centre. "Customers can get behind the counter, choose their own coffee beans, grind them, and make their own cup of coffee with our baristas' help of course. In addition to this, we also have workshops and plan to have tasting sessions once the pandemic is under control," says Abhinav. Similarly, Araku has a Sensory Bar, where customers can try different blends in various brewing methods.Matt adds, "Our in-house initiative like the Taster’s Club has been designed to engage, educate, and create a community of coffee-lovers while taking them through unique tasting exercises developed by our roasting team. Each month, subscribers receive a specially themed box that covers everything from the basics of roasting to understanding different processing methods and how all of this impacts the final flavours in a good cup of coffee. With this, the subscribers also get a chance to speak to our roasters and understand more about speciality coffee.”

From artisanal coffees to flavoured coffee, Bengaluru folks are experiencing coffee like never before.

From artisanal coffees that are brewed in different ways to flavoured coffee that boasts of fruity notes, Bengaluru folks are redefining cafes. Read more on zeezest.com. 

Drink Coffee Like Never Before In Bengaluru | Zee Zest

Bengaluru’s Coffee Drinking Experience Gets A Touch Of Artisanal Luxury  

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Jackfruit burgers, spiced tempeh, liquid eggs: there’s more to the mock meat food aisle than meets the eye.

Mock meat or alt meat is gaining popularity in India. Here are eight Indian mock meat products you can try. Read ZeeZest.com for more.

Plant-based Meat Alternatives Available in India

How Vegan Is Your Meat? 

&lt;p>If we were to go by the trends of 2020 and 2021, then it is safe to say that clean and conscious eating is here to stay. While 2020 and 2021 saw the rise of home chefs experimenting with different flavours, textures and cuisines, the pandemic also put vegan food on the map as many decided to try out or adopt clean eating as part of their lifestyle. As a result, takeaways, cloud kitchens, and commercial establishments introduced vegan fare that is lip-smacking, to say the least.&lt;/p>&lt;p>With chefs experimenting with different vegan flavours and dishing out scrumptious vegan food, we spoke to a few establishments that are making the right kind of noise in the vegan food space...&lt;/p>&lt;h2>Vegan food space in the country has grown exponentially&lt;/h2>&lt;figure class="image">&lt;img src="https://assets.zeezest.com/images/PROD_Asian-Salad-at-Copper%2BCloves_1642080216587.jpg">&lt;figcaption>Asian Salad by Copper + Cloves&lt;/figcaption>&lt;/figure>&lt;p>When Sarah Nicole Edwards, founder of Copper+Cloves moved to Bengaluru from the UK, five-and-a-half years ago, finding the raw ingredients or even basic vegan-friendly food seemed like a task. "I started Copper+Cloves cafe partly because of a need that I felt when I moved here. There weren't a lot of vegan restaurants and cafes where I could go out and eat, and even procuring vegan-friendly products at that time was impossible. In the UK, such products were easily available in the local store. In addition to designing a vegan-friendly menu for a cafe in Bengaluru, I decided to open my own vegan cafe that serves food made from locally-sourced products. My aim is to bring exciting vegan food to everyone and not just vegans! I wanted to create a vegan menu that celebrates plants, flavours, and textures. For example, some of our salads have 16 ingredients. Having said that, it is really great to see so many more vegan-friendly cafes and restaurants opening up." says Sarah. From healthy breakfast options like Hemp Smoothies Bowl to hearty bowls like The Sri Lankan Bowl and sourdough specials, this place offers dine-in, self-pick-up, and delivery options as well.&lt;/p>&lt;figure class="image">&lt;img src="https://assets.zeezest.com/images/PROD_Banana-Bread-at-Copper%2BCloves_1642080389786.jpg">&lt;figcaption>Banana bread by Copper+Cloves&lt;/figcaption>&lt;/figure>&lt;p>&lt;i>&lt;strong>Must try at dishes at Copper+Cloves&lt;/strong>&lt;/i>&lt;strong>:&lt;/strong> Farm to Table Salad, The Asian Bowl, and Banana Bread &lt;/p>&lt;p>AlsoRead0&lt;/p>&lt;h2>Mainstream establishments are warming up to the idea of vegan food&lt;/h2>&lt;p>Until a few years ago only niche outlets specialised in vegan meals, but now mainstream and commercial restaurants are venturing into the vegan food space and list many vegan dishes as a permanent feature on their menu.&lt;/p>&lt;p>Mumbai-based Charcoal Eats, which follows a cloud kitchen model, used to serve authentic vegetarian and non-vegetarian biryanis to its customers. "However, once the pandemic struck, we realised there was a gap for vegans. So, we decided to add a few vegan biryanis in our menu and orders for the same have been flying off the shelf ever since," says Rohit Mehrotra, spokesperson for Charcoal Eats, which boasts of over 30 kitchens in Mumbai. "We realised that there aren't many establishments who offer vegan biryanis. So, as part of an experiment, we introduced two vegan biryanis and things have been going great. In fact, we didn't just replace meat with vegan options, but also the ghee, curd, and creams with healthy vegan options. This was one of the biggest challenges we faced initially. The plant-based vegan biryani recipe called for curd and cream as one of the ingredients. So we used vegan curd and cream. Such products are now available thankfully, and thanks to more companies venturing into this space, the flavours of these ingredients have also improved," says Rohit, adding, "In fact, now people don't have to think twice when they travel because we are moving in a direction where vegan food is available in almost every city. Vegans don't have to eat the same kind of food because there are so many chefs trying out different things and coming up with new recipes often."&lt;/p>&lt;p>&lt;i>&lt;strong>Must try dishes at Charcoal Eats:&lt;/strong>&lt;/i> Jackfruit Biryani and Plant-Based Chicken Biryani&lt;/p>&lt;h2>There are different dishes you can try with plant-based meats&lt;/h2>&lt;figure class="image">&lt;img src="https://assets.zeezest.com/images/PROD_Plant-based-Chicken-Nuggets-by-BLlue-Tribe-%28Pic-by-%40cheftzac%29_1642080466107.jpg">&lt;figcaption>Plant-Based Chicken Nuggets by Blue Tribe&lt;/figcaption>&lt;/figure>&lt;p>There was always awareness about veganism, but consumer demand went up only in the past two years, say, experts. "We've always worked closely with five-star hotels that had a few vegan options on their menus. However, in the past two years, not only have orders at these five-star hotels shot up twice as before, but we also received regular orders from restaurants, cloud kitchens, and such because these sort of eateries too began serving vegan dishes. Earlier vegan dishes would be a part of their daily specials or so, but now many cafes and restaurants have plant-based dishes as a permanent feature. It's definitely moved from being a niche consumer demand to a mainstream menu feature," says Sohil Wazir, chief commercial officer at Blue Tribe, which specialises in plant-based meat products.&lt;/p>&lt;p>Sohil adds that people are going out of their way to share recipes of dishes made using their plant-based products. Their products such as plant-based mutton and chicken keema have a lot of takers, who experiment with different recipes and cuisines such as vegan lasagna, keema puffs, vegan burger, and more.&lt;/p>&lt;p>&lt;i>&lt;strong>Must-try products at Blue Tribe&lt;/strong>&lt;/i>&lt;strong>: &lt;/strong>Plant-Based Chicken Nuggets, Plant-Based Mutton and Chicken Keema &lt;/p>&lt;p>AlsoRead1&lt;/p>&lt;h2>Bringing sustainable, and lip-smacking food to customers&lt;/h2>&lt;figure class="image">&lt;img src="https://assets.zeezest.com/images/PROD_Kosha-Manggsho-with-Whole-Wheat-Luchi-at-Ubuntu-Eat_1642080432152.jpg">&lt;/figure>&lt;p>Kolkata-based Richie Sharma, CEO of Ubuntu Eat—a vegan cafe—says that through their cafe in Kolkata, they aim to introduce locals to vegan food through the flavours they are familiar with. "Vegan food is still not as popular in Kolkata as it is in other cities. Hence, we work with flavours that people grew up eating, but add a vegan twist to it. For example, some of our bestsellers are Kosha Mangsho, The Kindest Biryani and Cheesecake. Kosha Mangsho is a typical Bengali food but in our cafe, we make it with plant-based meat," says Richie, adding that their cloud kitchen in Mumbai, however, has a very different customer base. "In Mumbai, people are aware of vegan food and know exactly what they want. Our Aloo Tikki Burger is one of the most popular items that sells out every day," he adds.&lt;/p>&lt;figure class="image">&lt;img src="https://assets.zeezest.com/images/PROD_Baja-Black-Bean-Nachos-at-Greenr-Cafe_1642080295906.jpg">&lt;/figure>&lt;p>In the midst of all this, owners of such establishments say that being sustainable, without compromising on the flavours and the idea of vegan food remains their topmost goal. One such cafe in the NCR region, Greenr Cafe, has been dishing out vegan fare and maintains that innovation is what pushes them. "Tremendous innovation has taken place globally in the past two decades when it comes to working with plant-based sources of food— both in terms of food processing and recipe innovation. We have been experimenting with vegan recipes and simple, but innovative, food processing techniques at Greenr Cafe. It is part of our core food philosophy to create delicious wholesome dishes that are plant-based. So, when it comes to producing wholesome and delicious vegan food, it is possible—it is just a question of thinking and working in that direction," says Nitin Dixit, co-founder of Greenr Cafe. "Our Baja Black Bean dishes like the nachos, burger and Earth Bowl are an all-time favourite. They are a vegan take on the classic Tex-Mex flavours which are very earthy and satisfying. There are a wide variety of vegetables used, protein-packed black beans that are grown in India, and the unmistakable flavour of the Mexican chipotle pepper—all accompanied by vegan cashew-based sauces," says Nitin. &lt;/p>&lt;p>AlsoRead2&lt;/p>&lt;figure class="image">&lt;img src="https://assets.zeezest.com/images/PROD_Baja-Black-Bean-Earth-Bowl-at-Greenr-Cafe_1642080324886.jpg">&lt;/figure>&lt;p>&lt;i>&lt;strong>Must-try dishes at Ubuntu Eat:&lt;/strong> &lt;/i>Kosha Mangsho, The Kindest Biryani, Brownie with Vanilla Nice Ice-Cream&lt;/p>&lt;figure class="image">&lt;img src="https://assets.zeezest.com/images/PROD_The-Kindest-Biryani-at-Ubuntu-Eat_1642080680836.jpg">&lt;/figure>&lt;p>&lt;i>&lt;strong>Must-try dishes at Greenr Cafe:&lt;/strong>&lt;/i> Baja Black Bean Nachos, Baja Black Bean Burger, Baja Black Bean Earth Bowl &lt;/p>

Here's how the F&B industry is innovating to produce vegan dishes that are soon becoming the talk of the town.

As healthy eating and sustainable lifestyle takes centre stage, the F&B industry is innovating like never before to produce vegan food. Read more on zeezest.com. 

This Is How Vegan Food Is Taking India By Storm

This Is Why Vegan Fare Is The Hot New Flavour Of 2022    

It’s that time of the year when eating healthy and adopting a clean lifestyle tops our list of resolutions. With so much buzz around plant-based foods and adding conscious, sustainable choices to our food habits—we shine the spotlight on six new-age ingredients and superfoods that are trending this year. From tempeh and oat milk to hemp, jackfruit meat, moringa, and more—we’ve got nutrition facts and recipes galore for you.<h2>1. Hemp</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_IndiaHempCo_1643382620888.jpg"></figure>Get ready to see more hemp products online and on retail shelves this year. Up until recently, the conversation around hemp (derived from cannabis) was fairly limited, owing to restrictions around hemp cultivation in India and marketing the product. That’s changed now, with regulations easing up and brands driving the narrative about the health benefits of this ingredient that’s said to have been a part of Ayurveda for thousands of years.According to Shalini Bhattacharya, co-founder, India Hemp & Co, with India revisiting its laws around hemp cultivation, and the Food Safety and Standards Authority of India (FSSAI) recognising it as a food source last November, hemp is now much more accessible to customers. Some of the products they retail include hemp protein powder, hemp seeds, trail mix, hemp seed oil, etc.<h3>Health benefits of hemp </h3>Hemp is a natural plant-based nutrient. It’s also full of fibre, vitamins, and amino acids, which makes it easier for the body to absorb protein. What’s more? It contains omega 3 and 6, which are good fats and when combined, offer anti-inflammatory properties.<h3>How sustainable/affordable is it?</h3>According to Bhattacharya, hemp is a hardy crop.It absorbs more CO2, has short crop cycles, and uses less water as well, making it a convenient and sustainable crop for farmers to harvest. In terms of pricing, India Hemp & Co retails a 250gm pack for about Rs 399.<h3>How to use hemp</h3>You can snack on it, sprinkle it over soups, salads, sabzis, and much more. Use hemp flour to make rotis or mix it with yoghurt or fruits. In the hills of Uttarakhand, you can even find locals making hemp chutney, says Bhattacharya.<h3>Hemp energy bombs recipe</h3><h4>Ingredients</h4><ol><li>100 gm ground dates</li><li>100 gm fresh coconut</li><li>70 gm hemp hearts</li><li>50 gm hemp trail mix</li><li>1 tbsp cacao powder</li><li>1 tbsp coffee powder</li><li>1 tbsp orange zest</li><li>A pinch of Himalayan pink salt</li></ol><h4>Method</h4><ul><li>Blend all the ingredients, except for the cacao powder, until it reaches a thick consistency.</li><li>Roll them into balls and finally sprinkle cacao powder until entirely covered.</li><li>These energy bombs can be used as a pre or post-workout snack.</li></ul>Recipe courtesy: India Hemp & Co cookbook by home chefs, via Copper and Cloves<h2>2. Tempeh</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_6_1643383519724.jpg"></figure>Fermented foods have been quite the buzzword this past year, and while products like kombucha, kimchi, and miso have been trending—tempeh is slowly gaining resonance as well. Finding its roots in Indonesian cuisine and dating back centuries, tempeh is nothing but cooked and fermented soybean. According to Siddharth Ramasubramanian, founder and CEO, Hello Tempayy, one of the few brands retailing this product in the Indian market, tempeh is one of the cleanest and healthiest ways to consume soybeans because it has no preservatives or additives. He adds that for vegetarians and vegans who are looking for variety in their diet, as well as protein and iron-rich foods, tempeh checks all the boxes.<h3>Health benefits of tempeh </h3>This three-ingredient food is packed with protein and dietary fibre while being low in carbs and saturated fat. It’s dairy-free and gluten-free; and being a fermented food, it is also good for the gut. Overall, tempeh is quite a nutrient-dense product.<h3>How sustainable/affordable is it?</h3>For those looking to adopt a dairy-free diet, tempeh is an easy replacement and is also a better option as compared to animal protein. In terms of pricing, Hello Tempayy’s products are priced between Rs130 to 150 for a 200gm pack, making it almost on par with high-quality paneer, says Ramasubramanian.<h3>How to use tempeh</h3>Tempeh works well with almost any cuisine, including Indian fare, as it easily absorbs flavour. Use it in curries, stir fries, kebabs, and more. Use tempeh to make a mash for vada pav cutlets, mince it to make bhurji, a Mangalorean-style ghee roast, or cube it up to add to your gravies. You can even use it in smoothies, says Ramasubramanian.<h3>Tempayy lettuce wraps recipe</h3><h4>Ingredients</h4><ol><li>200 gm Tempayy cubes</li><li>1 bunch iceberg lettuce</li><li>3 tsp soya sauce</li><li>4 tsp hot garlic sauce</li><li>2 tbsp tri-coloured capsicum</li><li>2 carrots</li><li>5 tsp spring onion</li><li>Salt to taste</li><li>2 tsp sugar</li><li>2 tbsp garlic</li><li>4 tsp roasted peanuts</li><li>1 tsp fresh ginger:</li><li>4 tsp oil</li></ol>For the dip<ol><li>5 tsp black vinegar</li><li>1 fresh red chilli</li><li>1 tsp black pepper powder</li><li>1 tsp white sesame seeds</li></ol><h3>Method</h3><ul><li>Season Tempayy cubes with salt and pepper. Sautee the seasoned cubes for five minutes till golden brown and keep aside.</li><li>Break the iceberg lettuce into smaller parts and soak it in ice cold water.</li><li>Finely chop garlic and ginger, fresh red chillies and spring onions.</li><li>Dice the tri-coloured capsicums.</li><li>Coarsely grind the roasted peanuts and keep aside.</li></ul>Cooking<ul><li>In a pan, heat the oil and sauté the chopped ginger and garlic for 3 minutes.</li><li>Add the chopped capsicums and sauté further, for 3 minutes.</li><li>Add the hot garlic sauce and 2 tsp of soya sauce. Cook for a minute.</li><li>Add Tempayy cubes, crushed peanuts, salt, and sugar. Stir for 3 minutes.</li><li>Garnish with spring onions and white sesame seeds.</li><li>Let it cool.</li></ul>Dip<ul><li>Mix the black vinegar with one spoon of soya sauce, fresh red chillies, salt and sugar and blend well.</li><li>Add the white sesame seeds. The dip is ready.</li></ul>Assemble<ul><li>Drain lettuce leaves and form small cups of each.</li><li>Add the sauteed tempayy mixture to each lettuce cup.</li><li>Roll and serve with the dip.</li></ul>Recipe courtesy: Hello TempayyAlsoRead0<h2>3. Oat Milk</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_4_1643384030376.jpg"></figure>Move over nut milks, coconut and soy milk. The new kid on the block is oat milk and it seems to be witnessing a rise in popularity. While alternative milks can often be seen on supermarket shelves, oat milk is a relative newbie but is gradually finding favour with plant-based enthusiasts. According to Kunal Mutha, founder and CEO, Only Earth, a plant-based milk brand in Chennai, “Looking at current growth trends around the world, oat milk is likely to be the biggest plant-based milk category in coming times, even in India.”<h3>Health benefits of oat milk </h3>Oats are known to be a popular health food, and are loaded with dietary fibre. They are also said to be effective in lowering blood pressure, cholesterol, and the risk of heart disease.<h3>How sustainable/affordable is it? </h3>Oats are a sustainable crop and don’t require large amounts of water. Hence the impact on the environment is lesser as compared to other plant-based alternatives such as almond milk.<h3>How to use oat milk</h3>It can be used to substitute regular milk in tea, coffee, smoothies, cereals, baking, and even in Indian sweets, says Mutha. It easily replicates the texture of dairy and is also allergen-free, making it a versatile beverage to work with. Some brands in the Indian market are also offering flavoured oat milk.<h3>Peanut butter and banana smoothie recipe</h3><h4>Ingredients</h4><ol><li>1 cup unsweetened oat milk</li><li>1 spoonful peanut butter</li><li>1 ripe banana</li><li>Ice to thicken the smoothie</li></ol><h4>Method</h4>Blend together the oat milk, peanut butter, banana and ice for a refreshing smoothie. Recipe courtesy: Only Earth<h2>4. Moringa </h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_3_1643384144532.jpg"></figure>We might have been talking about ashwagandha last year, mixing it in our lattes and adding it to our smoothies—but this year is about the native Indian superfood, moringa. In fact, moringa powder offers a number of health benefits and comes packed with vitamins and minerals. Chirag Kenia, founder, Urban Platter, which retails organic moringa powder on its platform, says that there is more conversation around moringa as an ingredient today, as people look to rediscover holistic foods.<h3>Health benefits of moringa</h3>Moringa powder is said to be rich in antioxidants. It helps boost stamina, detoxifies, lowers cholesterol, and is said to reduce inflammation as well.  <h3>How sustainable/affordable is it? </h3>The moringa or drumstick tree is widely grown in the Indian subcontinent, especially in northern India, with the use of little water and soil, making it a hardy crop.<h3>How to use moringa powder</h3>Moringa is one of those truly versatile ingredients because there is lots you can do with it. Sprinkle it on to salads or pastas, stir it into soups, dips or sauces, bake it into savoury breads and muffins, or simply blend it into green juices, smoothies, and ice creams, offers Kenia.<h3>Moringa and raspberry waffles recipe</h3><h4>Ingredients</h4><ol><li>2 cups all-purpose flour</li><li>1 1/2 cups oat milk</li><li>1 tbsp baking powder</li><li>1/2 cup light brown sugar</li><li>1 tsp cream of tartar</li><li>2 tbsp moringa powder</li><li>2 tbsp raspberry powder</li></ol><h3>Instructions</h3><ul><li>In a large bowl, add the flour, baking powder, cream of tartar, and sugar.</li><li>Using a whisk, mix all of the dry ingredients well.</li><li>Add oat milk to the dry ingredients and whisk well to combine into a smooth batter.</li><li>Once the batter has been prepared, divide it into two bowls.</li><li>In one bowl, add the raspberry powder and the moringa powder in another.</li><li>Once the powders have been added and whisked well, turn on the waffle iron to heat.</li><li>Pour the moringa batter into the iron first and top with the raspberry batter.</li><li>Repeat for all quadrants of the iron and close the top.</li><li>Let the waffle cook for about 4 to 5 minutes, until the escaping steam has completely disappeared.</li><li>Once cooked, transfer  the waffles onto a plate. Repeat the process with the rest of the batter.</li><li>Top the waffles with your favourite toppings, you can use a dark cherry filling or even candied oranges.</li></ul>Recipe courtesy: Urban Platter<h2>5. Jackfruit meat</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_2_1643384284604.jpg"></figure>Last year saw a lot of conversation around plant-based meats or mock meats, and this trend is only picking up in 2022. One of the newer entrants to the market is jackfruit meat. “Jackfruit meat is made from tender jackfruit when it is about two months old,” says Sairaj Dhond, founder and CEO, Wakao Foods, a Goa-based brand retailing jackfruit meat in assorted flavours and offerings. “The fruit itself is quite textured and meaty, and doesn’t require much processing to give it that meatiness,” he says, adding that you’ll find jackfruit in abundance in parts of southern India, namely Kerala, Tamil Nadu, Goa, and Maharashtra.<h3>Health benefits of jackfruit</h3>Jackfruit helps boost gut health, is high in fibre, and low in calories. It’s also plant-based meat making it healthier for the environment.<h3>How sustainable/affordable is it?</h3>Jackfruit is relatively easy to grow and doesn’t require much in terms of cultivation, says Dhond. It is also not very susceptible to pests. Wakao prices its jackfruit meat starting from Rs300.<h3>How to use jackfruit meat</h3>Tender jackfruit doesn’t really have a taste of its own, so you can pretty much add any flavour or spice to it, offers Dhond. For instance, its fibre-rich texture mimics pulled meat so you can use it in every style of cooking, as a filling in sandwiches, burgers, pizzas and tacos, or in spicy curries, vegetable biryani, pasta, etc.<h3>Teriyaki jack frankie recipe</h3>You can choose the number of ingredients as per your taste. So, if you want a meatier version, use more of the jackfruit meat or use more onions, as per your choice.<h4>Ingredients</h4><ol><li>Teriyaki-flavoured jackfruit meat</li><li>Chapati</li><li>Mayonnaise/ranch sauce</li><li>Pickled gherkins/cucumber</li><li>Julienned carrots</li><li>Sliced onions</li><li>Salt to taste</li></ol><h4>Method</h4><ul><li>In a bowl, combine the pickled gherkins/cucumber, carrots, onion, and salt. Let it sit for 10 minutes</li><li>Place the chapati on a flat surface and apply the mayonnaise/ranch dressing all over</li><li>Place the teriyaki jack in the centre (cylindrical shape) and place the vegetables on top</li><li>Sprinkle some dry herbs if you like</li><li>Fold both the edges of the chapati and begin to roll tightly</li><li>Roll it up in butter paper/aluminium foil</li><li>Serve hot.</li></ul>Recipe courtesy: Wakao FoodsAlsoRead1<h2>6. Coconut sugar</h2><figure class="image"><img src="https://assets.zeezest.com/images/PROD_5_1643384415587.jpg"></figure>Another new-age ingredient that’s coming to the fore is coconut sugar. While it hasn’t traditionally been manufactured in India, it is slowly picking up, as people look to unrefined alternatives for sugar.  According to Kumar Kempaiah, marketing head, Farm Made Foods—a Tamil Nadu-based brand which manufactures coconut sugar—this is typically made from the sap of the coconut palm, which is then boiled or dehydrated and kept away from air and sunlight for its final crystallised version. “This is essentially unrefined sugar at its purest with no additives or fermentation.”<h3>Health benefits of coconut sugar</h3>Coconut sugar is lower on the glycemic index, rich in potassium, and magnesium and other phytonutrients—although it provides almost the same number of calories as regular white sugar.<h3>How sustainable is it? </h3>Coconut trees are a fairly sustainable crop, where almost every part of the tree is useful in some way or form. They don’t require much replantation and unlike sugarcane, don’t deplete groundwater resources, says Kempaiah.<h3>How to use coconut sugar</h3>It can easily replace regular sugar in similar quantities, whether for baking, tea or coffee. It even caramelises just like jaggery or sugar.<h3>Coconut flour and coconut sugar brownies recipe</h3><h4>Ingredients</h4><ol><li>1 cup coconut flour</li><li>2 eggs</li><li>1/3 cup coconut sugar</li><li>1/4 cup olive oil</li><li>2 tsp flax seed powder</li><li>5 tbsp dry coconut</li><li>2 tsp cocoa powder</li><li>1/2 cup water/Soy milk</li></ol>For the dry fruit mix<ol><li>15 almonds, chopped</li><li>½ cup raisins</li><li>½ cup cacao nibs</li><li>1 tsp ginger powder</li><li>1 tsp cinnamon powder</li><li>1 tsp nutmeg powder</li><li>½ tsp cloves powder</li><li>1 cup hot water</li></ol><h4>Method</h4><ul><li>In a bowl, add the raisins, ginger, cinnamon, nutmeg, and clove powder. Add the hot water and keep aside for 10 minutes.</li><li>In a separate bowl, beat eggs with coconut sugar and olive oil.</li><li>Stir in dry coconut and flax seed.</li><li>Add cocoa powder and stir.</li><li>Add coconut flour with baking powder and stir.</li><li>Add a little bit of the liquid from the soaked dry fruit mix and stir.</li><li>Add in chopped almonds, cocoa nibs, with raisins. If needed add water or soy milk.</li><li>Decorate with cocoa nibs.</li><li>Bake at 170C for 50-60 minutes.</li></ul>Recipe courtesy Farm Made Foods via @thangambakes

This Veganuary, we spotlight a clutch of new superfoods and ingredients, along with easy recipes to experiment with.

This Veganuary, we spotlight a clutch of new superfoods and ingredients, along with easy recipes to experiment with. Read more on zeezest.com. 