Healthy Food
7 Exciting New Menus At Delhi-NCR Restaurants To Try In March And April 2024Eating out at a restaurant is something that we all look forward to. It provides us with a sense of joy and also helps satisfy our deepest foodie cravings. Doesn t it? Of course, there are plenty of new restaurants that you can visit, but there are also some old ones that have their own charm. As the summer season is here, these establishments have come up with new menus that are going to please your taste buds. From mouth-watering snacks and main course dishes to cocktails, desserts, and more, there s something for everyone. If you re a hardcore foodie and wish to try out these new menus at your favourite restaurants, we ve got you covered. Here, we have rounded up a list of some of our top picks for the same.
Also Read: 5 Exciting New Restaurants To Try In Delhi-NCR In March 2024
The Imperial has introduced Lunch E Express Set menus - Triple Treat Savour from Monday to Friday at their signature restaurants, San Gimignano and The Spice Route. Crafted for the discerning diner with a busy schedule, it calls on all business moguls, family dynasties, and squads of friends. Guests have the choice to sample flavours that will transport them to the bustling streets of Asia featuring ethnic Asian cuisine at The Spice Route or to the soulful simplicity of authentic Italian dishes straight from Nonna s kitchen at San Gimignano. Some of the must-try dishes here include Hand-Folded Thai Spring Rolls, Gindara Miso Cod, Wood-Fired Pizzas, and Rock Lobster Pasta in a light curry sauce.
- Where: The Imperial, Janpath, New Delhi
- Cost: INR 2950 + taxes per person
Perbacco at The Lodhi has unveiled its latest culinary masterpiece: the New Menu. Crafted with meticulous attention to detail and drawing inspiration from the rich flavours of Italy, this refreshed menu promises an unforgettable gastronomic journey for discerning palates, blending time-honored flavours with a modern twist. Whether one is looking to celebrate a special occasion or simply indulge in a memorable dining experience, Perbacco promises to enchant its guests with delectable dishes. Some of the must-try dishes here include Maccheroni A La Chitarra with Lobster, Chilean Seabass Al-Cartoccio, Champagne Risotto, and desserts like Tiramisu or the refreshing Stracciatella Arancia Panna Cotta.
- Where: Perbacco, The Lodhi, New Delhi
Uncultured Cafe has unveiled its special chef s menu, a tantalising array of culinary delights sure to delight your palates. Among the highlights is the Mushroom Vol Au Vent, bite-sized French puffs filled with a luxurious creamy mushroom concoction. For those craving a fusion of flavours, the Sarson Shami presents a modern reinterpretation of the traditional sarson ka saag, accompanied by makki di roti. Apart from these, you can also try dishes such as Aubergine Parmigiana, Cheetos Chicken Sushi, Kasindi Mustard BBQ Chicken, and Dragon Chicken, among many more.
- Where: Uncultured Cafe Bar, Skyculture, Kailash Colony
- Cost For Two: INR 2500 (approx)
This summer, escape to paradise with Anardana s refreshing Tropical Temptations menu. This special beverage menu is crafted for the warm weather and transports you to breezy beaches and swaying palm trees with every sip. Indulge in a tantalising array of summer-inspired cocktails like Flowers and Berry Sangria, Bellini, and mocktails, including Anardana s special Fruity Blasts, featuring fruits like raspberry, rosemary, pomegranate, and more. Treat your taste buds to these delightful cocktails and welcome the summer season the right way.
- Where: Anardana, all outlets
- When: Until 30th April, 2024
Dessertvala, a visionary boutique dessert cloud kitchen, is set to revolutionise the dessert landscape with the launch of its new visionary menu. It boasts a diverse menu that transcends the ordinary. From the rich hazelnut and orange delight of Abellana to the tropical allure of Macaba, their inspired banana tart, and the carrot cake, a best-selling masterpiece that defies the ordinary, each creation at Dessertvala is a celebration of culinary excellence. If you re a dessert enthusiast, you must definitely try out these sinful desserts to satisfy your sweet cravings.
- Where: Dessertvala, Shahpur Jat, New Delhi
Sorrento, the esteemed Italian restaurant at Shangri-La Eros New Delhi, has unveiled its exquisite new menu. Indulge in fine Italian cheeses, premium dry-cured meats, and a variety of burrata creations. The menu also features innovative seafood dishes and signature plated mains such as the tender Grass Fed Buffalo Medallion and the indulgent Stuffed Portobello. And no Italian meal is complete without a decadent finale - indulge in desserts like the Tableside Sorrento s Classic Tiramisu and refreshing Green Apple Sorbet, providing the perfect conclusion to your culinary odyssey.
- Where: Sorrento, Shangri-La Eros New Delhi
Welcome the spring season by savouring the new breakfast menu at Camillo s! You can enjoy delectable classics such as the Ham & Cheese Sandwich, paired with a variety of protein options and egg preparations. Don t miss out on the fluffy waffles topped with whipped cream. For health-conscious eaters, they offer a choice of cereal and fruit. Conversely, those less concerned with health can try the Masala Omelette. Enhance your meal with Breakfast In A Bottle - a selection of beverages perfectly complementing the dishes. Whether you re craving classic favourites or new delights, Camillo s breakfast menu has something for everyone.
- Where: Camillo s, New Friends Colony, New Delhi
Visit, Discover And Enjoy The Flavorful World Of Food Festivals In India: March-April 2024
India s culinary scene ignites with vibrant festivals, celebrating diverse cuisines and culinary innovations. From wellness-inspired delicacies to exotic seafood and ancient Nizami cuisine, indulge your taste buds in these upcoming gastronomic delights across the nation. With our list of best food festivals in different cities in India, embark on a gastronomic adventure, savouring the finest flavours and culinary traditions at these captivating food festivals in India happening in the months of March and April 2024. Experience something new and let your palate revel in the unique foodie moments.
Here Are The Food Festivals You Can Visit And Enjoy In March-April 2024:Her Gourmet Vitality - Hilton Garden Inn New DelhiIndulge in a unique celebration of women s health and wellness at the Her Gourmet Vitality festival by Hilton Garden Inn New Delhi. Join at the India Grill from March 8th to March 24th, 2024, as they honor Women s Day with a month-long culinary experience. Experience a delightful array of dishes crafted to nourish and energise, celebrating the essence of women s well-being. From fresh salads to delicious desserts, each bite is a tribute to love, care, and sustenance.
Transforming Women s Day into a month-long celebration of vitality, let s raise a toast to women s health and happiness at Hilton Garden Inn New Delhi.
What: Her Gourmet Vitality
When: 8th to 24th March 2024
Where: India Grill, 2nd Floor, Hilton Garden Inn New Delhi, Saket
Calling all cocktail enthusiasts to the India Cocktail Week in Delhi-NCR! Visit on March 9th and 10th at DLF Cyber City for a two-day extravaganza celebrating the art of mixology. Experience a world of creativity and flavour with top bar takeovers, pop-up bars, and live music featuring international stars. Sip on expertly crafted cocktails and explore the vibrant cocktail scene of Delhi-NCR. Don t miss out on the ultimate celebration of cocktail culture at India Cocktail Week. Get ready to raise your glass and toast to unforgettable moments!
What: India Cocktail Week
When: March 9th and 10th, 3 PM onwards
Where: DLF Surface Parking 3, DLF Cyber City, Gurugram
Cost: INR 599/- Onwards
Embark on a culinary journey to Italy s beautiful coastline with CinCin s Si Si Seafood menu in Mumbai and immerse yourself in the fresh and vibrant flavours of Italian seafood. From mouthwatering starters to decadent desserts, each dish is a celebration of the sea. Pair your meal with a selection of wines and handcrafted cocktails for the ultimate dining experience. Experience the magic of Italy s coastal cuisine at CinCin. Come hungry, leave happy!
What: Si Si Food Menu at CinCin
Where: CinCin, Raheja Towers, Near Dena Bank, Bandra Kurla Complex, Bandra East
Pricing- A La Carte Menu
Experience the grandeur of Nizami cuisine at Ummrao, Courtyard by Marriott Mumbai International Airport. Join us from March 7th to March 17th as they showcase the rich flavours and heritage of Hyderabad s royal kitchens. Indulge in aromatic biryanis, succulent kebabs, and exquisite desserts crafted by renowned home chef Dilnaz Baig. Let your taste buds journey through the opulent flavours of Nizami cuisine. Don t miss out on this exclusive opportunity to savour the best of Hyderabad s culinary delights.
What: Dilnaz Baig s Culinary Showcase
When: March 7th to March 17th, 2024
Where: Ummrao, Courtyard by Marriott Mumbai International Airport
Experience the flavours of the Far East at the Dragon Food Festival by One China in Pune. Visit Tingre Nagar and Pimple Saudagar for a culinary extravaganza celebrating the vibrant colours and bold flavours of Chinese cuisine. From sizzling stir-fries to delicate dim sum, each dish is a feast for the senses. Let the spirit of the dragon awaken your taste buds as you explore the diverse flavours of Chinese cuisine. Get ready to indulge in a world of flavours and delights!
What: Dragon Food Festival
When: Till 31st March 2024
Where: One China by Malaka Spice
Izumi Assagao, the award-winning Japanese restaurant, is welcoming spring with a Hanami Festival. Launching on Easter Sunday, the Hanami Festival will kick off with an Easter Picnic served on Sunday, March 31, 2024. Diners will enjoy a special menu of dishes like Mixed Non-Veg Sando; Veg Tempura Sando; Crab Croquettes; Salmon Teriyaki Onigirazu and Charred Avocado Onigirazu (Japanese rice ball). For Dessert diners can sample Fuji Tropica, coconut and pineapple sticky rice, cherry sorbet and coconut cloud; accompanied by a cocktail of the guest s choice, options for which include Spring Wine, lychee vodka, sakura and prosecco; and Tokyo Dreams, whisky, amaretto, umeboshi shrub, and sencha tea.
The Hanami Easter Picnic will encourage guests to celebrate Easter Sunday with this special menu, as well as usher in the beautiful cherry blossom season in Japan. The special menu will be served for brunch from 12:30-3:30 pm, accompanied by live music by the band Jazz Junction.
The Hanami Festival will continue from April 1-7, 2024 for lunch and dinner, with this special menu being served alongside the restaurant s regular menu.
Street Vendor Goes Viral For Making Gulab Jamun Noodles, Internet Stunned
The internet never fails to amaze us, especially when it comes to bizarre food combinations. From biryani samosas to egg pani puri and medu vada sandwiches, we have seen it all. But a recent viral video has taken things up a notch with gulab jamun noodles. Yes, you read that right - noodles paired with sweet gulab jamuns. This food combination has left people online in utter disbelief. Whether you are tempted to try it or not, a plate of gulab jamun noodles is definitely a conversation starter.
Also Read: BRB! Busy Watching Canadian PM Justin Trudeau s Latest Drool-Worthy Instagram Entry
The viral video on Instagram posted by @foodb_unk shows a street stall vendor in action, frying vegetable noodles in a large wok. But here is where things take a strange turn - after cooking the noodles, the vendor takes a gulab jamun and starts chopping it into small pieces. He then adds these chopped pieces to the noodles, creating the unconventional dish.
Watch the video here:The video has gone viral on social media with more than one million views. Here is how people are reacting to the video in the comments section:
A user commented, “Ewwwww why????? Thanks for ruining noodles.” Another user wrote, “What rubbish... If you can t cook, go do something else.”
Also Read: Watch: Video Of Momos Omelette Goes Viral, Internet Says, RIP Momos
“Where is that complimentary poison?” read a comment. Someone else chimed in, “Justice for street food. A user cried, “Brother, you were supposed to put Manchurian, not this.”
There are plenty of other bizarre food combinations floating around the internet. A recent tweet invited the internet to share the unconventional food pairings they enjoy. The responses were nothing short of amazing. Read the full story here.
Watch: Video Of Momos Omelette Goes Viral, Internet Says, RIP Momos
When it comes to Delhi street food, a plate of momos reigns supreme. From crispy fried chicken momos to flavourful tandoori momos, there are several variations of this delectable snack available. Needless to say, it has also been the subject of culinary experimentation, and the latest such unconventional recipe is the momos omelette. This unusual dish is being sold by a vendor in Delhi, with a video of its preparation shared by an Instagram food page. In the clip, the vendor explains that he conceived of this dish because his daughter loves momos. The video begins with the vendor pan-frying a few pre-made momos in butter. Once the momos achieve a crispy, golden-brown texture on each side, he proceeds to beat two eggs along with chopped onions, tomatoes, coriander leaves, salt, and a special spice mix.
He pours the beaten egg onto the melted butter in a pan. As one side of the omelette fries, he places the crispy momos onto the raw side of the omelette. Then, he flips the omelette, and once it s cooked through, he serves it on top of four slices of toasted bread. The dish is accompanied by mayonnaise, ketchup, and green chutney served on the side. Sharing the clip, the user wrote, Momos waala omelette. Take a look at the full video here:
Also Read: Maggi Meets Chocolate Pastry And Gems In The Latest Bizarre Food Experiment
Would you try this unique omelette? Tell us in the comments section below!
Are Processed Foods Bad For You? Should You Avoid Them Completely? Nutritionist Shares Insights
Processed Food is the buzzword in the world of health and fitness. In fact, it has been a major concern among all whether to include such foods in their everyday diet. A mere search on the internet will bring forth various theories and expert opinions on the same, ultimately leaving you confused. But fret not, we have got your back. In this article, nutritionist and weight loss coach Mohita Mascarhenas breaks down the idea of processed foods for you to help make a wise decision while planning your meals. So, without further ado, let s get going.
What Is Considered As Processed Food? Is It Bad For Health?According to WebMD, the term processed food refers to any kind of food item that has been changed from its natural state. This can include the ones that were simply cut, washed, heated, pasteurized, canned, cooked, frozen, dried, dehydrated, mixed, or packaged . That s not all. Even foods including preservatives, additives, flavours, and fats fall under the processed food category. And that s where the confusion begins.
Usually, people tend to avoid processed foods thinking they include preservatives and are bad for health. But the truth is exactly the opposite. According to the Academy of Nutrition and Dietetics, today almost every type of food item undergoes processing to extend shelf life. So, it is important to understand the type of processing a food has undergone before including or excluding it from your food regime.
Also Read: Can You Really Eat Processed Food And Be Healthy? British Health Experts Say Yes
Is It Safe To Eat Processed Food Every Day?Let s get it straight - not all processed foods are bad for your health. Certain foods, like milk, need processing to exclude bacteria and keep them safe for consumption. A WebMD report weighs in that even cooking and baking fall under the category of food processing, which in some cases makes the food edible and healthier. This subsequently means you are including processed foods in your diet daily.
Also Read: Your Favourite Junk Food May Have 32 Different Health Risks: Study Finds
Classification Of Processed Foods | Different Types Of Processed Foods:Nutritionist Mohita Mascarhenas took to Instagram to share a post on how one can identify and differentiate the healthy and unhealthy processed foods . Our food comes from across the globe. Processing ensures that it lasts the journey. Ultra-processed foods, however, are usually calorie-dense, nutrient-poor, and easy to over-consume, she states, adding that these Processed Foods are usually categorized into four groups.
Group 1: Minimally Processed Foods:This group includes foods like fresh fruits and vegetables, dry fruits, frozen vegetables, nuts, dal, fish, meat, etc., where the unwanted part is removed to make them edible. Here, you do not add anything to the original substance while processing. These are the food ingredients we use to cook our meals.
Group 2: Processed Culinary Ingredients:This group contains options like cooking oils, butter, cream, sugar, honey, spices, salt, etc. These foods become edible after pressing, refining, grinding, milling, or drying the foods from Group 1. These ingredients are usually added to foods that we cook every day.
Group 3: Processed Foods:This group comprises canned foods, artisanal bread, cheese, wine, beer, etc. that are processed with additional oil, salt, sugar, or other things from Groups 1 and 2. These foods also undergo canning, pickling, smoking, curing, or fermentation before consumption.
Group 4: Ultra-Processed Foods:This group typically includes foods that undergo intensive manufacturing processes. In other words, these are often referred to as junk foods. From breakfast cereals to instant foods, packaged drinks, and more - everything falls under this category. Here, the food items are an outcome of formulations made from a series of processes, including extraction and chemical modification of a particular ingredient. These foods are high in calories, and trans fats, and often lead to various health hazards.
Also Read: Not All Ultra-Processed Foods May Be Bad For Health, Recent Study Finds
For better meal planning, we suggest consulting an expert to understand your body type and the foods that will go along. Enjoy your meals mindfully!
Kari Apla Review: Creativity And Comfort Converge At This Restaurant In Bandra
Do the cosiest spaces have the best food? When asked about the must-visit spots in the city, many will name a hole-in-the-wall joint that has been around for decades. Others may have a soft spot for a more recent discovery. Indeed, there can be something incredibly satisfying about finding a new foodie nook in a bustling part of the city. We felt the same after a recent dining experience. In Mumbai, few other neighbourhoods are as abuzz as the Khar-Bandra west stretch. In the past few years, the localities around Pali Hill have become ground zero for a variety of culinary ventures. One of them is Kari Apla, which opened towards the end of 2023.
Kari Apla is helmed by Chefs Ebaani Tewari and Mathew Varghese. The duo have drawn from the richness of their homes and history to conceptualise their jointly owned restaurant. Apart from her experience in the kitchens of Taj Lands End and Bastian, Chef Ebaani brings influences from Maharashtra, Karnataka, Goa, and Andhra Pradesh to the table. Chef Mathew, a Keralite, channels his passion for the traditional ingredients and techniques of the region. He has worked at several Taj hotel restaurants across the country and was also part of the opening team at Comorin in Gurgaon. The food at Kari Apla traces the tangent of their childhood and professional journeys. The two words in the name are also a nod to their heritage: Kari is derived from Kariveppila (or curry leaves in Malayalam) and Apla translates to our in Marathi.
The 20-seater space manages to balance its practicalities and charm effectively. The restaurant is cosy but doesn t feel cramped. The open kitchen setting exudes warmth, but not literally. As we take our seats at the counter inside, Chef Mathew explains that the kitchen has been purposefully designed to keep the heat, smell and smoke away from the diners. Having such a setting allows us to make the most of the space and also allows us to interact with guests more, he adds. Every member of the staff, including the chef-owners, is involved in all service activities. While getting to watch chefs at work is not exactly a novelty, the nature of the experience at Kari Apla is almost homely.
Like the space, the menu is an artful curation rather than an expansive imposition. We dig into the Avocado Thecha first, scooping it up with crisp Sindhi-inspired Batata Papad. The creamy avocado combats the more fiery aspect of the thecha. But we would describe it as a fusion rather than a compromise. After all, who knew Maharashtrian-style guac and chips could actually taste so good?
There s another chip-and-dip-combo on the menu, which takes the experimentation up a notch. The Kadala Curry Hummus with Chilli Crisp, Fennel and Coriander Seed Lavash is quite a mouthful - and we re not just talking about the name. Turning a beloved curry into hummus was a daring step, but we were more than convinced. The smooth yet spicy spread was appropriately aromatic. We enjoyed the added crunch provided by the chana jhor. Among the vegetarian appetisers, we also liked the Jackfruit and Peanut Cutlets, served with coconut chutney.
The chefs continued to draw us in with comforting home-style dishes, such as the Suriani Prawns. This dish has been inspired by Chef Mathew s Syrian Christian family recipes. We also recommend the Mangalorean Kori Sukka, served with mini rice flour and coconut bhakris. We ve tasted (and loved) spicier sukka dishes. While this one was not as pungent, it still did justice to the layers of flavours. We also liked the Hyderabadi Mutton Haleem and homemade pav. The bread was toasted in a special mint and lemon-flavoured butter.
There is no alcohol served at Kari Apla. We paired our food with rejuvenating House Sodas. The kokum one complemented the non-veg dishes especially well. The Chilli Jackfruit soda was beautifully balanced, with just a small hint of heat hitting your palette at the end. Hot and cold chocolate and coffee-based drinks are available too.
As we ate, we heard the staff calling to each other for another serving of KFC . As we watched them prepare fresh pieces of Kerala Fried Chicken, we had to ask to taste some. After all, the dish was (literally) just within reach and looked too crisp to resist. Diners choosing the indoor seating, beware - similar temptations may befall you.
The main course options are limited but delicious. There are five bowls , of which three feature curry and rice. The one rice exception is Moilee served with Vattayappam. For the uninitiated, this is a lightly sweet, spongy accompaniment made by steaming appam batter. The Moilee at Kari Apla doesn t have only the usual vegetable or fish (prawn) versions. There s also the Chennai Omelette. The chefs tell us that they had fallen in love with this egg variation of the Moilee at an iconic restaurant in the southern city. Two bites were all we needed to understand their adoration. The fluffy omelette was bursting with the moilee sauce, as the egg is more absorbent than fish. If the slight sweetness of the vattayappam is not to your taste, scoop up the moilee with the scallion chilli parotta.
If you are craving some good old fish curry rice, don t hesitate to select the Karwari Prawn Curry with steamed Ambemohar Rice. The tangy, coconut-milk-based curry was slightly similar to Goan sorak. Again, the chefs delighted us with their subtle refinement of a home-style delicacy.
The impressive streak continued till the end. The Tender Coconut Pudding here redefines what a minimalistic dessert could be. It combines coconut milk and flesh (malai) to make a naturally sweet dish that is also lactose-free. If you have the inclination (and tummy space) for something more indulgent, don t miss the Warm Banana Bread with Filter Coffee Ice Cream. The combination is inspired by Chef Mathew s memories of hawkers selling banana fritters and filter coffee on train rides in Kerala. The ice cream retains some of the hallmark grittiness of the coffee and the bitter undertones. It is a worthy treat on its own. But the banana bread ingeniously adds texture and warmth. This is a dessert worth returning for.
As we wrapped up our meal, other orders continued to take shape before our eyes. On one dessert plate, we observed Chef Ebaani use icing to write, You re Dead To Us . Noticing our startled looks, she quickly provided context. It s the farewell dinner for one of the members of the team seated outside, she clarified. As we joined her in laughing at the caption, she admitted, I ve never had such a request before! The incident epitomised our experience of dining at Kari Apla. Here, you can enjoy laughs with the chefs and the lip-smacking comfort food they craft in front of you. Like the many dichotomies that characterise this restaurant, it is a winning combination.
Where: Kari Apla, Shop no. 5, Mangal Bhavna, Khar Pali Rd, Khar West, Mumbai.
BRB! Busy Watching Canadian PM Justin Trudeau’s Latest Drool-Worthy Instagram Entry
Coffee is not just a beverage, it is an emotion. Don t know about you, but Canadian Prime Minister Justin Trudeau agrees with us on this. How do we know, you ask? PM Trudeau, on Tuesday, March 26, expressed his love for coffee on Instagram. As per the Prime Minister, it is the “best coffee he had all year. In the video, PM Trudeau is seen standing at a coffee counter with Prime Minister of Greece Kyriakos Mitsotakis. The video begins with the barista adding whipped cream to a glass, half filled with iced coffee. Before serving it, he sprinkles cinnamon powder on top of it. Right after taking the first sip, PM Trudeau can be heard saying, “That s the best coffee I ve had the whole year.” So much so that he mentioned it in the caption. For those who don t know, PM Trudeau welcomed Kyriakos Mitsotakis for a two-day (March 24 to March 25) visit to Canada.
Also Read: Move Over Kulhad Chai, Kulhad Coffee Is The New Drink We Are Obsessed With
Check out Justin Trudeau s coffee day out video here:
Are you too craving a nice cup of coffee? Well, we got you covered. Here is a list of recipes you can try at home:
1. Cold CoffeeWe have to start with this one. Best part? You just need 15 minutes for this recipe. Chilled, refreshing and with that perfect kick of coffee, this recipe will end up being your go-to recipe this summer. Recipe here.
2. Roasted Toasted ManhattanYes, you can relish this perfect fusion of caramel sweetness in the comfort of your home. Roasted toasted Manhattan is a cocktail that deserves a place on your next party menu. Check out the recipe here.
3. Dark chocolate coffeeIf you are looking for something warm and comforting for those chilly days, this is a must-try recipe. This fuses the goodness of dark chocolate with the taste of coffee. Take a look at the recipe here.
4. 1700s CoffeetiniWe bring you yet another easy-peasy recipe for a cocktail that amalgamates the flavour of coffee. Taking you back to the 1700s, Coffeetini is a modern blend of a light roasted Arabica Coffee bean from a single estate in Karnataka. Here is your recipe.
5. Coffee MartiniIn just 10 minutes you can whip up a refreshing coffee martini. All it needs is mixing some syrups with cream milk and vodka. Check out the recipe here.
Also Read: Love Coffee? 3 Ways To Make Coffee Flavoured Cold Beverages For Summer
Viral Now: Vlogger s Reel On Finding Kadi Patta In Every Dish Is Too Relatable To Miss
You discover some characteristics of local food only once you live in a place for an extended period. You may not find extensive articles on them, nor will they be mentioned on fact lists about a region. However, in today s age, you may just come across a social media video on the topic. These lesser-known discoveries can be fascinating to explore. Recently, a content creator s reel about finding kadi patta (curry leaves) in every dish in Mumbai has received a lot of interest online.
Also Read: Comedian s Reel On Cravings After Eating Healthy Has Internet In Splits, Farah Khan Reacts
In the Instagram reel by Kusha Kapila, we see the vlogger removing kadi patta from different dishes. They include what looks to be upma, curry, soup, curd rice, chaas, etc. Watch the complete viral video below:
Also Read: Woman Makes Paratha With Mother-In-Law; What Happens Next Will Leave You In Splits
The reel has received more than 8 million views so far. In the comments, many people claimed that they understood her dilemma only too well. Instagram users also shared their own experiences with the ubiquity of kadi patta in other parts of the country. Some were surprised by her seeming dislike of this ingredient. Check out some of the reactions below:
Hahaha experienced the same when I shifted to Mumbai 10 years and now I am so used to it.
We desi people use curry patta only to remove it later.
That s like finding Orry in every event.
Wait till she finds out that the Maharashtrian cook put singdana / peanuts in everything.
In the south, you find food in between curry leaves.
Come to south India madam. You ll find a tree of curry leaves in your food.
I found Kadi patta in noddles at a place in Chennai.
I had curry leaves in a noodle bowl in Bangalore - it was hilarious.
Kadi patta makes it even more scrumptious.
Before this, a digital creator s video about the difficulties of resisting grapes took the internet by storm. It has clocked almost 100 million views so far. Check out the full story here.
Also Read: Influencer s Post On Modern-Day Food Terms And Their True Meanings Is Too Relatable
Pink Paneer Tikka Recipe: Because Regular Tikka Is So Last Season
Rich in flavours and succulent textures, paneer tikka is a beloved dish among Indian people. This vegetarian delight holds a special place in Indian cuisine and is made with a tantalizing blend of spices, combined with the creamy goodness of paneer. We love paneer tikka not just for its taste, but also for its versatility and ease of preparation. Typically, it involves marinating cubes of paneer in a mixture of yogurt and spices before grilling or baking them until golden brown. The result is tender paneer cubes bursting with flavor and aroma.
Also Read: Weekend Special: How To Make Amritsari Paneer Tikka In Just 30 Mins
Recently, while giving her take on this delicious recipe, Chef Natasha Gandhi shared a recipe video on how to make pink paneer tikka at home. In the caption, the chef stated that this paneer tikka recipe isn t just beautiful, but also delicious and makes for an excellent starter dish.
Watch the full video below:
How to Make Pink Paneer Tikka at Home | Easy Pink Paneer Tikka RecipeTo make pink paneer tikka, Chef Natasha Gandhi shared a video on her Instagram handle showing the process. Start by taking a large mixing bowl and combining ghee, hung curd, ginger-garlic paste, kasuri methi, grated cheese, spices (cumin powder, garam masala, amchur powder, coriander powder), and salt. In the same mixture, add beetroot puree for a beautiful pink color and mix all the ingredients well.
Add paneer cubes along with diced onions and diced capsicum to the marinade mixture and mix well so that all the ingredients absorb the flavors of the spices. In a small bowl, heat a piece of coal until red hot and then place the container in the center of the marinated paneer and veggies. Drizzle a little ghee over it and cover it for 10 minutes so that the smoky tandoor-like flavor gets infused into the marinade.
Once done, thread the marinated paneer cubes and veggies onto skewers, repeating the process until all ingredients are used. Now cook the skewered paneer on an open flame for a restaurant-style flavor in your paneer tikka. Make sure to keep flipping it frequently until you see the edges of paneer charred. Dab a little bit of ghee for extra flavor and moisture. And it s done! Serve this pink paneer tikka with coriander mint chutney, slices of onion, green chilies, and fresh lemon juice!
Also Read: Paneer Tikka Sandwich: The Perfect Fusion Dish You Need to Try Now! Video Inside
Do you also love paneer tikka as much as we do? Then try these simple recipes today!1. Haryali Paneer TikkaSuper yummy and green, haryali paneer tikka is a lip-smacking snack made with a combination of curd, roasted gram flour, mint-coriander paste, green chili paste, lemon juice, and spices. Find the full recipe here.
2. Paneer Tikka MasalaIf you love dry paneer tikka, then you should definitely combine it with a flavorful curry. Grill the marinated paneer cubes and then add a spicy tomato-based gravy with a few veggies. Find the full recipe here.
3. Dhaba-Style Paneer TikkaNo amount of flavors can do justice to food like dhaba-style paneer tikka could. However, with this easy recipe, you can easily get the earthy, smoky flavors right from the comfort of your home. View the full recipe here.
How To Make Kachori At Home: 4 Delicious Techniques You Need To Try
Who doesn t love kachori? This crispy delight is stuffed with flavorful dal stuffing and is deep-fried to perfection. It serves as the perfect accompaniment to our shaam ki chai and is something that we can never get enough of. Now, whenever we crave kachori, we usually head to our nearby street vendor or order in. Sure, it s a convenient option and helps save time. But nothing can quite compare to the taste of a batch of fresh, homemade kachoris. This is because it allows you to be in better control of the ingredients and also modify the recipe as you desire. However, many people find it challenging to make street-style kachori at home. The kachoris may not turn out as crispy and flaky or lack that distinct flavour. If you too face this problem, let s make things simpler for you as we share not one but four different versions to make it at home. Check them out below:
Also Read: 5 Clever Ways To Enjoy Kachori Minus The Guilt
The most common way to cook kachori is in a kadhai. To make it, heat oil in a large kadhai set on a low-medium flame. Once hot, gently slide in the prepared kachoris, ensuring they don t stick to each other. It s better to add them in batches, or else it can result in uneven cooking. This process of cooking is called deep-frying and is what all street vendors use to prepare this delightful snack. While it will certainly make your kachori crispy, the only drawback is that you ll also be consuming extra calories.
2. PanWorried about the use of excessive oil? No worries! You can cook kachoris in a pan as well. This method is called shallow-frying and can reduce the oil content in your kachoris by a significant amount. Simply drizzle some oil onto the pan and place the kachoris on it. Keep the flame to a low and allow them to cook until golden from one side. Flip and cook on the other side. Cooking kachoris in a pan is a great method for those who are trying to be mindful of their oil intake.
3. OvenDid you know you can also prepare kachoris in an oven? Yes, it s possible! This method eliminates the need for oil, making it a healthier alternative. Remember to preheat your oven before placing the kachoris inside. This will result in even cooking and ensure they have a perfect crispy texture. Arrange the kachoris evenly on the baking tray and bake them on the middle rack of your oven. While we want to minimize the use of oil, you can drizzle some if you find them too dry.
4. Air FryerYou can also cook kachoris using your trusted air fryer. It s a great method for those who wish to eat healthy without compromising on taste. Before you get started, you must preheat your air fryer just as required for the oven. Now, simply arrange your kachoris in the air fryer basket and brush some oil on them. Make sure not to crowd them in the basket, or they can end up sticking to each other. Air fry them for about 10 to 12 minutes or until perfectly golden brown. Click here for the complete recipe for kachori in the air fryer.
Also Read: Wondering How To Make The Ultimate Khasta Kachori Chaat? We ve Got You Covered
Making perfect kachori at home is not as difficult as it seems to be. Use any of the above-mentioned methods, and you ll be able to achieve the desired results every single time. To get you started, here s the perfect kachori recipe for you to try.
Weight-Loss Snacks: How To Make Banana Chips In Your Air Fryer
If you like munching, the desire to snack can strike you anytime -- whether under stress to meet a deadline late at night or on the laziest Sunday afternoon. The first thing that many of us want to get our hands on is a bag of crunchy potato chips. However, we all know it is not the healthiest snack option, especially if we end up eating the entire pack alone in a single sitting. So what is the alternative? Nutritionist Arjita Singh has shared a healthy and fibre-rich chips recipe that you can make at home and enjoy guilt-free. These crunchy and tasty chips are made of raw bananas. Furthermore, these are not deep-fried, but rather cooked in an air fryer with minimal oil. Curious to learn more? Read on for health benefits and how to make these yummy chips at home.
Health Benefits Of Eating Green BananasThis banana chips recipe is a great way to add green bananas to your diet. The nutritionist explains in the caption of the video that green bananas are filled with resistant starch that will give you the feeling of satiety and fullness. Thus, it will reduce your hunger pangs and you can lose your weight naturally. They are high in fibre and rich in vitamins and minerals. Great for diabetics.
How To Make Green Banana Chips At Home | Banana Chips In Air Fryer RecipeHere is a quick and delicious recipe as shared by Arjita Singh. Wash 5 raw green bananas and peel them. There is no need to cut thick peels, just remove the green part. Cut the bananas into thick cubes. Air fry these for 10 minutes at 180 degrees Celsius and then flatten them using a bowl with a flat base. Flatten them as thinly as possible. Now air-fry again at 180 degrees Celsius for 8-10 minutes, and check in between to toss. Switch off the air fryer and let the chips sit in the air fryer for 5 more minutes to get that extra crunch. Add a little oil and a spice mix of salt, Kashmiri red chilli powder, chat masala, a pinch of turmeric, and black pepper. The oil will make sure that the spices stick to the chips. You can serve them with dal chawal or have them as a snack. Enjoy!
Also Read: Air Fryer Recipes: 7 Veg Snacks That You Can Make In Air Fryer
If you are looking for more recipes using raw bananas, look no further. Try our Vazakai Poriyal recipe using raw bananas and coconut, which makes an excellent side dish with sambar rice or rasam rice. Another delicious snack you can try is the Raw Banana and Coconut Kachori Recipe, stuffed with sesame seeds and groundnuts. Click here for more delicious raw banana recipes to explore in your kitchen.
Also Read: Bored of Potato Chips? 5 Unique And Delicious Chips Recipes You Should Try At Home
Unhealthy Food Combination: 4 Foods You Should Avoid Pairing With Banana
Banana is possibly the most popular fruit across the world. It is available year-round and makes for a versatile ingredient in the world of gastronomy. You can have it as a fruit, as a vegetable when raw, and also use it to bind food, courtesy of the mushy texture. That s not all. It is also enriched with various essential nutrients. Banana is packed with fibre, protein, healthy fats, and several essential minerals and vitamins for overall nourishment. Regrettably, it comes with a good share of controversies as well. While some theories associate it with cold and cough, some claim it to be bad for people with diabetes. But that doesn t mean you give up on bananas completely. Instead, we suggest having it mindfully to make the most of its benefits.
In this article, we will bring your attention to some of the food items that you must avoid pairing with bananas. In fact, having certain foods with bananas may impact your overall health and well-being. Read on for details.
Also Read: Say Goodbye To Brown Bananas: 6 Expert Tips To Keep Them Fresh And Delicious
According to Ayurveda, banana is acidic in nature, while milk is sweet. This creates confusion in the body, further leading to digestive troubles. Ayurveda Specialist at Dr. Vaidya s, Dr. Surya Bhagwati weighs in, It is a bad combination and is known as Viruddh Aahar. The two foods, when eaten together, generate Ama, a toxic substance that is the root cause of imbalance and diseases in the body. It douses the digestive fire hence disrupting the intestinal flora. It may further lead to congestion, cold, cough, and other associated health hazards.
2. Banana with red meat:Banana contains purine, which makes it easy to digest. Whereas, the high protein content of red meat slows down the process of digestion. According to health experts, when these two foods of contrasting nature are eaten back-to-back, they might cause fermentation and gas in the digestive tract.
3. Banana with baked goods:Over the last few years, we have seen more and more people making and eating banana bread at home. That s not all. Combining bananas and bread for breakfast has been there forever. But did you know, that might be unhealthy for you? Why, you ask? It is because, bread and baked goods contain processed carbs, which take longer to digest. Whereas, bananas, as mentioned earlier, promote digestion. But when these two foods of contrasting nature come together, they increase the risks of digestive imbalance, further leading to various associated health hazards.
4. Banana with citrus fruits:According to Ayurveda, having virudh anna (foods of contrasting nature) may lead to an imbalance in vata, pitta, and kapha. This is why, health experts recommend avoiding acidic and sub-acidic fruits like lemon, pomegranate, strawberries, etc with banana, which is sweet in nature. In fact, some studies have found that when eaten together, bananas and acidic fruits create issues like nausea, headache et al.
Now that you know all about the foods to avoid pairing with bananas, we suggest, picking your meals mindfully to enjoy all the benefits to the fullest. However, the best practice is to consult an expert before planning your diet.
Chef Vineet Bhatia Unveils Spectacular Anniversary Menu At Dhilli, The Oberoi New Delhi
March 4, 2024: As we stepped into the elegant ambience of Dhilli at The Oberoi, New Delhi, we were immediately enveloped in an atmosphere buzzing with anticipation and celebration. The occasion? The first anniversary of Dhilli, which was marked by a special menu crafted by none other than Michelin-starred Chef Vineet Bhatia, MBE. Entering into this gastronomic journey promised to be an unforgettable experience, and indeed, it was.
Chef Vineet Bhatia s culinary prowess needs no introduction. Renowned as the first chef of Indian origin to be awarded two Michelin stars, his expertise is legendary. With Dhilli, he orchestrates a symphony of flavours that pay homage to the rich tapestry of Delhi s culinary heritage.
The anniversary menu, available from February 27th to March 3rd, was a testament to Chef Bhatia s deep-rooted connection with the city. Each dish was a nostalgic ode to inherited family recipes, street food stalls, and traditional community kitchens that define Delhi s culinary landscape.
The journey commenced with the iconic chaat of Chandni Chowk, a tantalizing burst of flavours that awakened the senses and set the tone for what was to follow. As we savoured each bite, we could almost hear the bustling streets of Old Delhi echoing in the background.
Moving forward, the Nawabi lamb chop made its grand entrance, showcasing Chef Bhatia s expertise in marrying traditional Indian spices with contemporary flair. Tender, succulent, and bursting with flavour, it was a true masterpiece that left me craving for more.
But perhaps the highlight of the evening was the chocolate galauti rose halwa, a fusion dessert that transcended boundaries and delighted the palate with its unexpected combination of rich chocolate and delicate rose flavours. It was a harmonious blend of tradition and innovation, reflective of Chef Bhatia s culinary philosophy.
Throughout the dining experience, the warm hospitality of Oberoi Hotels & Resorts shone brightly, elevating the entire affair to a realm of unparalleled luxury and comfort. Sous Chef Shivang Narula and his team deserve commendation for their impeccable execution and unwavering dedication to excellence.
While indulging in the final offerings of Dhilli s anniversary menu, we had the opportunity to converse with Chef Bhatia. He expressed, This commemorative menu is my tribute to the sincere emotional bond I hold with this dynamic city. Each dish eloquently conveyed his affection for Delhi and its rich culinary legacy.
Our journey through Chef Vineet Bhatia s anniversary menu at Dhilli was nothing short of extraordinary. It was a celebration of tradition, innovation, and above all, a love for food that transcends borders and generations.
5 Food Container Hacks You Should Know About
Picture this: a cluttered, messed-up kitchen overflowing with mismatched containers, lids missing in action, irritation mounting as you look for the right container to store the leftovers. Sounds familiar? It was a scene I found myself in all too often. Getting the right-sized container to store your food can feel like a daunting task, especially if you are someone who feels there aren t enough containers at home. However, you can easily repurpose your food containers for storage and organization purposes. These little containers are often overlooked but play a major role in kitchen organization. Intrigued? Read on to know 5 food container hacks you should know about.
Also Read: Kitchen Tips: 5 Storage Containers You Must Have In Kitchen To Avoid Spoilage
Here Are 5 Food Container Hacks You Should Know About1. Repurpose Glass Jars for StorageInstead of discarding glass jars from jams, pickles, sauces, etc., repurpose them around the house. Clean them thoroughly and reuse them for storing food items. Glass jars make excellent containers for storing spices, lentils, grains, or even homemade chutneys. What s more, organize your pantry by labelling these repurposed glass jars for easy identification.
2. Banana Leaves for Natural WrappingInvest in eco-friendly packaging by using banana leaves as natural wraps for storing food. Banana leaves are a staple in Indian cuisine and are known for preserving food s moisture and flavour. They also reduce waste since they are biodegradable and compostable. Simply wash, trim, and heat over a flame to make them pliable. Wrap food in the centre, fold the sides, and secure!
3. Freezer Bags for MarinatingFor mess-free marinating of meats and veggies, use freezer bags. They allow easy mixing and ensure an even coating of flavours. Plus, they save space in the refrigerator compared to bulky containers. All you have to do is place the food and marinade in the bag, seal tightly, and massage to distribute the flavours evenly. The sealed bag prevents leaks and spills, making cleanup stress-free.
4. DIY Fruit Fly Trap with Vinegar and ContainerDuring certain seasons, fruit flies can be a nuisance in the kitchen. To keep them at bay, create a simple fruit fly trap using a small container and apple cider vinegar. Fill the container halfway with vinegar, cover it with plastic wrap, and poke a few small holes in the wrap. Fruit flies will be attracted to the vinegar and get trapped in the container.
5. Freeze Curry Paste in Ice Cube TraysThis hack is for times when you make extra curry paste or puree. Freeze the excess puree in ice cube trays. Once frozen, transfer the cubes into a labelled container or resealable bag. This will allow you to conveniently portion out the paste for future use. Simply take out a cube or two whenever you need to add flavour to your dishes!
Also Read: Is It Safe To Microwave Food In Plastic Containers - Expert Opinion
How do you use food containers at your house? Let us know in the comments below!
Watch: Viral Video Shows Time-Saving Hack To Prepare Pooris Without Rolling Pin
Preparing chapatis and pooris everyday can be a tiring chore, especially if you are not very skilled at it. Rolling a perfectly round chapati effortlessly requires some skill and practice. Since many people struggle to make round pooris or rotis in short time, there are several videos on the internet demonstrating time-saving hacks to prepare these Indian breads. Recently, an Instagram user Ruchi Kewat (@itz__ruchi____123) has shared a clip, showing how one can prepare 5 round pooris in just a blink of an eye. The best part? You don t need to use the rolling pin at all!
The viral video has amassed more than 5 million views. The clip begins with the digital creator making equal-sized balls of kneaded dough and placing them on a plastic sheet. She places the dough balls away from each other so that when they are flattened, they do not stick to each other. Next, she covers the dough balls with the other half of the plastic sheet and presses each one with the roling board. Voila! Small and round pooris are ready. All left to do is to deep fry it and enjoy.
Here is the full video:Taking to the comments section, several Instagram users appreciated the tip and confessed that they would also give it a try. A comment read, “Awesome idea...mai bhi try krungi. [I will also try this].” A user commented, “Actually it s a super idea.”
Also Read: This Viral Video Of Street-Style Potato Chips Being Made Has Impressed The Internet
“Mai to bahut kuch seekh rRahi hu insta se…super idea. [I am learning a lot from Instagram…superb idea],” wrote another. Confessing they need this trick in life, a user said, “Ye trick to mujhe bhi apnani padegi. [I also need to adapt this trick].” A few said that when many guests come home, this trick will come in very handy. “Relatives ke liye to bht acha work krega ye technique wowww. [This technique will work greatly for relatives].
Also Read: User From Lucknow Orders Gujiya Worth Rs. 28,000 From Swiggy: Report
Would you like to try this trick at home?
Before this, another viral video demonstrated a time-saving technique to make perfectly round rotis. In the clip, a woman rolls out the dough entirely after which she uses a big bowl to shape the rotis. Read all about it here.
Do you find these roti and poori-making hacks useful? Share with us in the comments section.
Pastry Chef s Stationery Set Made With Chocolate Clocks Over 17 Million Views
French-Swiss pastry chef Amaury Guichon is popular for creating hyper-realistic cakes. From using unique ingredients to crafting massive life-sized cakes, we have seen Amaury creating magic in the kitchen. And when the internet is buzzing with the trend of hyper-realistic cakes, how could we expect him to not join the bandwagon? Recently, the chef dropped a video that specially catered to “everyone who used to bite their pencil as a kid”. No points for guessing, Amaury baked massive pencil and sharpener-shaped cakes. The video began with him creating the hexagonal body of a pencil using frozen chocolate ganache. After pasting the sides together, he used spray food colouring to give it a bright yellow hue. To make it look realistic, the chef used plastic stencils to paint the name on top of the pencil s body.
Next, he used frozen chocolate ganache it to form the top head of the pencil, which holds a small eraser. Painting it silver, the chef gave it a completely real appearance. To create the eraser, he used raspberry jelly and mixed it with white icing to get that bubblegum pink colour. Then he dipped a perfectly eraser-shaped chocolate ganache in the mixture, making it appear like a pink eraser on top of a pencil. The chef also created black lead at the tip of the pencil. He went on to attach all the parts using melted chocolates. Lastly, he created a massive sharpener and painted it silver to make it appear real. Sharing the video, Amaury Guichon wrote, “Chocolate Pencil & Sharpener! This one is for everyone who used to bite their pencil as a kid!”
Needless to say, he left the internet “amazed” with his creation. The comments section was flooded with many dropping a fire and clapping hand emoticons. A comment read, “I m amazed at every creation.”
Many called him “incredibly clever.”
A user said, “Can t keep up with that guy. He always goes one step beyond what I can imagine.”
A few users expressed their curiosity to know what he does with the massive cakes once the chef has made the videos, as a user said, “Am I the only curious one who wonders what he does with his sculptures when the videos are over?”
The chef also got the title of “master” in the comments section.
Referring to his old video, a user wrote, “Brilliant as always… After the regular pencil made before... this is the mother of all pencils.”
Which of these cakes did you like the best?
5 Indulgent Thick Milkshakes You Will Be Making On Repeat This Summer
Summer is here, and this is the best time to say hello to your blender and whip up some delicious and refreshing smoothies, mocktails, cocktails, and milkshakes. When it comes to making yummy milkshakes, simply adding flavours to plain milk may not be that fun. If you want a creamy, rich, and indulgent milkshake, you have got to make it thicker! Wondering how? Well, one of the most common ways is to add more ice cream to your milkshake recipe. If you do not want that ice cream, there are also other ways you can try. Ranging from experimental to classics, read on to find out some delicious thick milkshake recipes.
Here Are 5 Thick Milkshakes To Slurp At Home This Summer:1. Mint Oreo ShakeBring the wonderful and delicious combination of Oreos and mint ice cream into your milkshake. Choose whole milk to make your milkshakes thicker. Take a blender and add whole milk, Mint Chocolate Chip ice cream, and Oreos. Blend it all. To make your milkshake thicker, it is important to use more of the cookies and ice cream and a lesser amount of milk. Pour the thick shake into your favourite glass. Add another scoop of ice cream and top it with crushed Oreos. Yum!
2. Caramel Candy Bar ShakeHere is a fun and delicious thick milkshake recipe. First, add Vanilla ice cream to a blender. Next, add two chocolate candy bars of your choice. Add some caramel sauce, and chilled milk and blend it all well. Pour the milkshake in a glass, top with whipped cream, and add a chunk of the chocolate bar used in the recipe.
3. Mango Chia MilkshakeSummer is incomplete without a mango milkshake. If you are wondering how to make a thick milkshake without ice cream, you can also use soaked chia seeds for the thick texture. Begin by soaking chia seeds overnight in milk. For the milkshake, blend mango pieces with a little quantity of milk and some sugar (if you want). Add the milk-soaked chia seeds to the blended mango and mix well. You can add more milk to get the desired consistency. Serve in your favourite glass and add fresh mango chunks. Enjoy!
Also Read: 9 Best Mango Dessert Recipes | Easy Mango Recipes
You can also make a thick milkshake without ice cream by using nut butter, frozen fruits, and frozen milk. In this recipe, first, freeze milk in an ice tray. To make the milkshake, take a blender and add frozen banana, lots of peanut butter, and the frozen milk. Blend until smooth. Add more ice cubes if you want and blend again. Your chilled and thick Peanut Butter Banana milkshake is ready.
5. Thick Cake ShakeThis recipe is for experimental cooks who love trying new things. If you are a fan of thick milkshakes, you will love this recipe. All you need is a cake of your favourite flavour - chocolate, butterscotch, strawberry - and some milk. Add the cake to a blender with some milk and blend until smooth. Your super thick cake shake is ready!
Also Read: Viral Chocolate Cake-Brandy Cocktail Recipe Gets 30 Million Views, Bartender Says: It Is Only For The Strong
Which of these thick milkshake recipes will you try first? Share with us in the comments section.
Kari Apla Review: Creativity And Comfort Converge At This Restaurant In Bandra
Do the cosiest spaces have the best food? When asked about the must-visit spots in the city, many will name a hole-in-the-wall joint that has been around for decades. Others may have a soft spot for a more recent discovery. Indeed, there can be something incredibly satisfying about finding a new foodie nook in a bustling part of the city. We felt the same after a recent dining experience. In Mumbai, few other neighbourhoods are as abuzz as the Khar-Bandra west stretch. In the past few years, the localities around Pali Hill have become ground zero for a variety of culinary ventures. One of them is Kari Apla, which opened towards the end of 2023.
Kari Apla is helmed by Chefs Ebaani Tewari and Mathew Varghese. The duo have drawn from the richness of their homes and history to conceptualise their jointly owned restaurant. Apart from her experience in the kitchens of Taj Lands End and Bastian, Chef Ebaani brings influences from Maharashtra, Karnataka, Goa, and Andhra Pradesh to the table. Chef Mathew, a Keralite, channels his passion for the traditional ingredients and techniques of the region. He has worked at several Taj hotel restaurants across the country and was also part of the opening team at Comorin in Gurgaon. The food at Kari Apla traces the tangent of their childhood and professional journeys. The two words in the name are also a nod to their heritage: Kari is derived from Kariveppila (or curry leaves in Malayalam) and Apla translates to our in Marathi.
The 20-seater space manages to balance its practicalities and charm effectively. The restaurant is cosy but doesn t feel cramped. The open kitchen setting exudes warmth, but not literally. As we take our seats at the counter inside, Chef Mathew explains that the kitchen has been purposefully designed to keep the heat, smell and smoke away from the diners. Having such a setting allows us to make the most of the space and also allows us to interact with guests more, he adds. Every member of the staff, including the chef-owners, is involved in all service activities. While getting to watch chefs at work is not exactly a novelty, the nature of the experience at Kari Apla is almost homely.
Like the space, the menu is an artful curation rather than an expansive imposition. We dig into the Avocado Thecha first, scooping it up with crisp Sindhi-inspired Batata Papad. The creamy avocado combats the more fiery aspect of the thecha. But we would describe it as a fusion rather than a compromise. After all, who knew Maharashtrian-style guac and chips could actually taste so good?
There s another chip-and-dip-combo on the menu, which takes the experimentation up a notch. The Kadala Curry Hummus with Chilli Crisp, Fennel and Coriander Seed Lavash is quite a mouthful - and we re not just talking about the name. Turning a beloved curry into hummus was a daring step, but we were more than convinced. The smooth yet spicy spread was appropriately aromatic. We enjoyed the added crunch provided by the chana jhor. Among the vegetarian appetisers, we also liked the Jackfruit and Peanut Cutlets, served with coconut chutney.
The chefs continued to draw us in with comforting home-style dishes, such as the Suriani Prawns. This dish has been inspired by Chef Mathew s Syrian Christian family recipes. We also recommend the Mangalorean Kori Sukka, served with mini rice flour and coconut bhakris. We ve tasted (and loved) spicier sukka dishes. While this one was not as pungent, it still did justice to the layers of flavours. We also liked the Hyderabadi Mutton Haleem and homemade pav. The bread was toasted in a special mint and lemon-flavoured butter.
There is no alcohol served at Kari Apla. We paired our food with rejuvenating House Sodas. The kokum one complemented the non-veg dishes especially well. The Chilli Jackfruit soda was beautifully balanced, with just a small hint of heat hitting your palette at the end. Hot and cold chocolate and coffee-based drinks are available too.
As we ate, we heard the staff calling to each other for another serving of KFC . As we watched them prepare fresh pieces of Kerala Fried Chicken, we had to ask to taste some. After all, the dish was (literally) just within reach and looked too crisp to resist. Diners choosing the indoor seating, beware - similar temptations may befall you.
The main course options are limited but delicious. There are five bowls , of which three feature curry and rice. The one rice exception is Moilee served with Vattayappam. For the uninitiated, this is a lightly sweet, spongy accompaniment made by steaming appam batter. The Moilee at Kari Apla doesn t have only the usual vegetable or fish (prawn) versions. There s also the Chennai Omelette. The chefs tell us that they had fallen in love with this egg variation of the Moilee at an iconic restaurant in the southern city. Two bites were all we needed to understand their adoration. The fluffy omelette was bursting with the moilee sauce, as the egg is more absorbent than fish. If the slight sweetness of the vattayappam is not to your taste, scoop up the moilee with the scallion chilli parotta.
If you are craving some good old fish curry rice, don t hesitate to select the Karwari Prawn Curry with steamed Ambemohar Rice. The tangy, coconut-milk-based curry was slightly similar to Goan sorak. Again, the chefs delighted us with their subtle refinement of a home-style delicacy.
The impressive streak continued till the end. The Tender Coconut Pudding here redefines what a minimalistic dessert could be. It combines coconut milk and flesh (malai) to make a naturally sweet dish that is also lactose-free. If you have the inclination (and tummy space) for something more indulgent, don t miss the Warm Banana Bread with Filter Coffee Ice Cream. The combination is inspired by Chef Mathew s memories of hawkers selling banana fritters and filter coffee on train rides in Kerala. The ice cream retains some of the hallmark grittiness of the coffee and the bitter undertones. It is a worthy treat on its own. But the banana bread ingeniously adds texture and warmth. This is a dessert worth returning for.
As we wrapped up our meal, other orders continued to take shape before our eyes. On one dessert plate, we observed Chef Ebaani use icing to write, You re Dead To Us . Noticing our startled looks, she quickly provided context. It s the farewell dinner for one of the members of the team seated outside, she clarified. As we joined her in laughing at the caption, she admitted, I ve never had such a request before! The incident epitomised our experience of dining at Kari Apla. Here, you can enjoy laughs with the chefs and the lip-smacking comfort food they craft in front of you. Like the many dichotomies that characterise this restaurant, it is a winning combination.
Where:
Chef Vineet Bhatia Unveils Spectacular Anniversary Menu At Dhilli, The Oberoi New Delhi
As we stepped into the elegant ambience of Dhilli at The Oberoi, New Delhi, we were immediately enveloped in an atmosphere buzzing with anticipation and celebration. The occasion? The first anniversary of Dhilli was marked by a special menu crafted by none other than Michelin-starred Chef Vineet Bhatia, MBE. Embarking on this gastronomic journey promised to be an unforgettable experience, and indeed it was.
Chef Vineet Bhatia s culinary prowess needs no introduction. Renowned as the first chef of Indian origin to be awarded two Michelin stars, his expertise is legendary. With Dhilli, he orchestrates a symphony of flavours that pay homage to the rich tapestry of Delhi s culinary heritage.
The anniversary menu, available from February 27th to March 3rd, was a testament to Chef Bhatia s deep-rooted connection with the city. Each dish was a nostalgic ode to inherited family recipes, street food stalls, and traditional community kitchens that define Delhi s culinary landscape.
The journey commenced with the iconic chaat of Chandni Chowk, a tantalizing burst of flavours that awakened the senses and set the tone for what was to follow. As we savoured each bite, we could almost hear the bustling streets of Old Delhi echoing in the background.
Moving forward, the Nawabi lamb chop made its grand entrance, showcasing Chef Bhatia s expertise in marrying traditional Indian spices with contemporary flair. Tender, succulent, and bursting with flavour, it was a true masterpiece that left me craving for more.
But perhaps the highlight of the evening was the chocolate galauti rose halwa, a fusion dessert that transcended boundaries and delighted the palate with its unexpected combination of rich chocolate and delicate rose flavours. It was a harmonious blend of tradition and innovation, reflective of Chef Bhatia s culinary philosophy.
Throughout the dining experience, the warm hospitality of Oberoi Hotels & Resorts shone brightly, elevating the entire affair to a realm of unparalleled luxury and comfort. Sous Chef Shivang Narula and his team deserve commendation for their impeccable execution and unwavering dedication to excellence.
While indulging in the final offerings of Dhilli s anniversary menu, we had the opportunity to converse with Chef Bhatia. He expressed, This commemorative menu is my tribute to the sincere emotional bond I hold with this dynamic city. Each dish eloquently conveyed his affection for Delhi and its rich culinary legacy.
Our journey through Chef Vineet Bhatia s anniversary menu at Dhilli was nothing short of extraordinary. It was a celebration of tradition, innovation, and above all, a love for food that transcends borders and generations.
Pastry Chef s Stationery Set Made With Chocolate Clocks Over 17 Million Views
French-Swiss pastry chef Amaury Guichon is popular for creating hyper-realistic cakes. From using unique ingredients to crafting massive life-sized cakes, we have seen Amaury creating magic in the kitchen. And when the internet is buzzing with the trend of hyper-realistic cakes, how could we expect him to not join the bandwagon? Recently, the chef dropped a video that specially catered to “everyone who used to bite their pencil as a kid”. No points for guessing, Amaury baked massive pencil and sharpener-shaped cakes. The video began with him creating the hexagonal body of a pencil using frozen chocolate ganache. After pasting the sides together, he used spray food colouring to give it a bright yellow hue. To make it look realistic, the chef used plastic stencils to paint the name on top of the pencil s body.
Next, he used frozen chocolate ganache it to form the top head of the pencil, which holds a small eraser. Painting it silver, the chef gave it a completely real appearance. To create the eraser, he used raspberry jelly and mixed it with white icing to get that bubblegum pink colour. Then he dipped a perfectly eraser-shaped chocolate ganache in the mixture, making it appear like a pink eraser on top of a pencil. The chef also created black lead at the tip of the pencil. He went on to attach all the parts using melted chocolates. Lastly, he created a massive sharpener and painted it silver to make it appear real. Sharing the video, Amaury Guichon wrote, “Chocolate Pencil & Sharpener! This one is for everyone who used to bite their pencil as a kid!”
Needless to say, he left the internet “amazed” with his creation. The comments section was flooded with many dropping a fire and clapping hand emoticons. A comment read, “I m amazed at every creation.”
Many called him “incredibly clever.”
A user said, “Can t keep up with that guy. He always goes one step beyond what I can imagine.”
A few users expressed their curiosity to know what he does with the massive cakes once the chef has made the videos, as a user said, “Am I the only curious one who wonders what he does with his sculptures when the videos are over?”
The chef also got the title of “master” in the comments section.
Referring to his old video, a user wrote, “Brilliant as always… After the regular pencil made before... this is the mother of all pencils.”
Which of these cakes did you like the best?