Cuisine

Event: Experience musical exhilaration at Shiro with DJ Gaurav   Genre: Commercial Music                                                                                                                                                     ...
Event: Experience musical exhilaration at Shiro with DJ Gaurav   Genre: Commercial Music                                                                                                                                                                     Date: 25th May, 2013 Timings: 9:00 p.m. onwards    Venue: Shiro, Hotel Samrat, New Delhi   Contact: 26876310/11
about 1 hour ago
Potatoes and peas are such a classic combination in curries, don't you think ? I feel like I have tasted myriad versions of this combination in different curries over the years, every family seems to... [[ This is a content summary on...
Potatoes and peas are such a classic combination in curries, don't you think ? I feel like I have tasted myriad versions of this combination in different curries over the years, every family seems to... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
about 2 hours ago
Today’s video is a documentary which features cooks in a school cafeteria. Note that there are two commercials during this documentary. www.youtube.com/watch?v=vkqp8HFRsvE
Today’s video is a documentary which features cooks in a school cafeteria. Note that there are two commercials during this documentary. www.youtube.com/watch?v=vkqp8HFRsvE
about 3 hours ago
with the first pink rose from my garden I have sometimes thought about the menu of my own small café. I don't believe it will ever exist outside my imagination, but I enjoy adding to the list something that I think would go well there...
with the first pink rose from my garden I have sometimes thought about the menu of my own small café. I don't believe it will ever exist outside my imagination, but I enjoy adding to the list something that I think would go well there, like these scones — or the ones with red beet, apple and pistachios I made recently. I love scones, I always have, from the day, many years ago, when I tasted my first one during my first visit to the UK. They are flavorful and not sweet, nourishing and versatile. They prefer to charm you with their flavor and texture rather than polished looks. I could bake a batch every day. When I do bake a batch, I feel like the day starts on the right note. The theme of opening a café is present in the book we are currently reading in our Cook the Cooks Club: The Color of Tea by Hannah Tunnicliffe. I wish I could find an elegant way to say this, but I didn't like the novel — and I don't like macarons, which feature prominently in it. The scones were inspired by the novel in the sense that they were a reaction to it: unadorned, crisp outside and tender inside, a bit rustic, a bit surprising with their nuanced flavor of carrot punctuated by the small pieces of candied ginger, simply irresistible. Scone are traditionally served with tea and without roses, but I was too excited about cutting the first pink rose of the season from my bush not to share it here. Today's scones start with two pounds of freshly harvested small carrots, which I prepared using this simple yet lovely recipe by Lynda of TasteFood with a couple of minor adjustments (see below). The result was very much appreciated at the table. As I was putting away the leftovers, I thought about using some to make scones. The morning after, I had to solve the problem of turning the roasted carrots into a form suitable for scone-making. After some deliberation, I decided to chop them and add them to the food processor after the butter had been cut into the flour. It worked and the scones were a success, so the following week, when I found more carrots in my CSA share, I was ready to repeat the sequence of roasting followed by scone making. As an aside, this time I had a smaller amount of carrots, so I added to the pan a mix of baby turnips (rape novelle) and radishes (ravanelli), a great duo of root vegetables (I will soon share a recipe featuring them). Ingredients (see my earlier post for additional information on the original recipe and the ingredients; overall, I halved the quantities): 3 ounces (85 g) leftover roasted carrots, chopped 3 1/2 tablespoons (1.75 oz.) unsalted browned butter (or 4 tablespoon unsalted butter and no ricotta) 2 tablespoons buckwheat flour + 1 tablespoon cornmeal + 1 tablespoon teff flour + enough all-purpose flour to make 1 cup OR 1 cup (130 g) all-purpose flour 1/2 cup (65 g) whole-wheat pastry flour 1/4 cup finely chopped uncrystallized candied ginger (zenzero candito) 1/2 tablespoon baking powder 1/4 teaspoon baking soda 3/8 teaspoon sea salt 1 teaspoon ultra-fine or granulated sugar 1/2 tablespoon ricotta or plain kefir cheese or cream cheese 1/2 cup (120 ml) homemade kefir; original recipe alternatives: buttermilk (latticello), plain yogurt or sour cream (low-fat or non-fat is fine) How to roast the carrotsThe evening before I baked the scones, I prepared the carrots using this recipe with the following minor adjustments: I used thyme leaves rather than whole sprigs I used only 1 tablespoon of balsamic vinegar I did not add the sugar in the last step Since my carrots were more like toddlers than babies, I cut the bigger ones lengthwise and/or crosswise, and it took me some 25 minutes to get them to the tenderness I desired. You can, of course, choose your favorite method for oven-roasting carrots. The morning after, weigh the amount of carrots needed for the scones (making sure to incude a nice amount of thyme leaves) and chop them. Set aside. golden mix H
about 4 hours ago
Rejuvenate at Its Mirchi with Sunday Brunch   This summer loosen yourself and start your Sunday with spectacular buffet at Its Mirchi Restaurant by Ramee Guestline Hotels. The various dimensions of the victuals includes Starters, Soup, L...
Rejuvenate at Its Mirchi with Sunday Brunch   This summer loosen yourself and start your Sunday with spectacular buffet at Its Mirchi Restaurant by Ramee Guestline Hotels. The various dimensions of the victuals includes Starters, Soup, Live Counter for various dishes, Main Course Biryanis and Chinese preparations and as they say the meal is incomplete without desserts. Its Mirchi provides as much as 8 to 10 delicious desserts to their food lovers. And to add on to the relaxation to their customers Its Mirchi brings in the Pool side fun and Kids activity room, a place where kids can play and enjoy safely. The Pool Packages include: Only Meals @ Rs 555/-* 2nd Package: Food + unlimited beer & wine @ 777/-*. Timing: 11 am-3 pm Ramee Guestline Hotel, 462, A B Nair Road, Juhu, Mumbai
about 5 hours ago
EXPERIENCE LAMIAN AT THE WESTIN PUNE KOREGAON PARK Lamian is a type of Chinese noodle. Lamian is made by stretching and folding the dough into strands. However, the twisting and subsequent stretching of the strips of dough happens due to...
EXPERIENCE LAMIAN AT THE WESTIN PUNE KOREGAON PARK Lamian is a type of Chinese noodle. Lamian is made by stretching and folding the dough into strands. However, the twisting and subsequent stretching of the strips of dough happens due to the weight of the dough. Depending on the number of times the dough gets folded, the strands can be made in various lengths and thicknesses. This unique method of making noodles originated in China. Experience Lamian only at The Westin Pune Koregaon Park as Chef Zhang Ruixiang from Four Points by Sheraton Guangzhou presents this ancient art right on your platter. The Westin Pune Koregaon Park Seasonal Tastes, 7th to 23rd June 2013, 6:30 pm onwards. For details and reservations, please call: Vimal – 9561337104
about 7 hours ago
Ingredients:Green Gram Dhal – ½ cup Tomato – 2 Turmeric powder – a pinch Red Chilli Powder – ¼ teaspoon Coriander Powder – ½ teaspoon Oil – 2 teaspoon Mustard – ½ teaspoon Jeera – 1 teaspoon Onion chopped – 2 tableslpoons Green Chillies...
Ingredients:Green Gram Dhal – ½ cup Tomato – 2 Turmeric powder – a pinch Red Chilli Powder – ¼ teaspoon Coriander Powder – ½ teaspoon Oil – 2 teaspoon Mustard – ½ teaspoon Jeera – 1 teaspoon Onion chopped – 2 tableslpoons Green Chillies split lenthwise – 2 Curry leaves – few Salt - 1/2 teaspoon or as per taste "Tomato Dhal" is an Andhra spcial and it is prepared with Thuvar dhal and tomato cooked together. I tried it with Green Gram dhal and tomato puree. Taste is good and goes well with rice and chapati. Method: Put green gram dhal along with a pinch of turmeric powder in a thick bottomed vessel and add two cups of water and a teaspoon of oil and cook till soft. Put whole tomatos in boiling water for five minutes and remove. Allow to cool. Peel the skin and put it in a mixie and make a fine puree. In a kadai put oil and when it is hot, add mustard. When it pops up, add jeera and fry for a while. Then add chopped onion, green chillies and few curry leaves. Fry till the onion become transparent. Add tomato puree along with red chilli powder and coriander powder. Stir well and add the cooked dhal and half teaspoon salt. Mix well. Allow to boil for few seconds and remove.
about 8 hours ago
Celebrate the IPL Madness @ GARAGE INC.- American Diner The IPL fever has spread all around, from the heavily packed cricket grounds and homes to Restaurants. Garage Inc- American Diner brings to you special IPL Offers to indulge yoursel...
Celebrate the IPL Madness @ GARAGE INC.- American Diner The IPL fever has spread all around, from the heavily packed cricket grounds and homes to Restaurants. Garage Inc- American Diner brings to you special IPL Offers to indulge yourself with the IPL Madness & celebrate the shots in fun and frolic. Experience the stadium like feeling & cheer with your friends for your Favorite Team. Special IPL Offers are:    Order a Pitcher of beer & you get a bowl of Chilly Garlic Potato Pops free.    Enjoy the Happy Hours, whole Day during this IPL Season.    Live Screening of every IPL Match. Venue:   Garage Inc. American Diner 2nd Floor, 30, Powerhouse Building, Hauz Khas Village, New Delhi Dates :   On till 26th  May 2013 Time   :   12 noon – 12 am (midnight) For reservation – +91 8800958705, +91 9958457880
about 9 hours ago
This was the advertisement that came on The Hindu daily three weeks back. A friend of mine called up and insisted on me participating in this contest and she gave me all the courage and backed me up to go for it. Ofcourse my mom again pu...
This was the advertisement that came on The Hindu daily three weeks back. A friend of mine called up and insisted on me participating in this contest and she gave me all the courage and backed me up to go for it. Ofcourse my mom again pushed me to send my entry :)They had asked us to send a recipe of a Sambar and a traditional recipe of Tamilnadu for the qualification round. I sent my favorite Capsicum potato sambar and Kanchipuram Idly recipe to Vijay TV office with not much of an expectations but then I got a call very next day that said I got selected for the second round directly and I had to make those recipes that I sent for the direct judges to taste! All excited and happy!So did I and things then moved on in the right direction :) Got all three green signals from the judges in the preliminary round and went forward for the on spot cooking round with 20 top participants. With a pressure time of 1 hour and limited ingredients, I cooked up a sweet - wheat banana appam and a savory - wheat beetroot mint rings. Adding to my happiness, I won the on spot cooking challenge too along with 3 others and have qualified for the all TamilNadu Finals which is going to happen this saturday :)Hoping to do my best and see whats in store for me :)The contest was telecasted on Sunday the 19th of may at 7PM in Vijay tv. Those who would be interested in watching the episode, the link is here - http://www.rajtamil.com/2013/05/asal-suvai-19-05-2013-vijay-tv-show/
about 11 hours ago
L’Opéra Pâtisserie Boulangerie in Gurgaon: First anniversary celebrated with the exclusive sampling of 16 exciting new creations! Delhi - L’Opéra Pastry and Bakery shop celebrated the first anniversary of its Galleria Market outlet in G...
L’Opéra Pâtisserie Boulangerie in Gurgaon: First anniversary celebrated with the exclusive sampling of 16 exciting new creations! Delhi - L’Opéra Pastry and Bakery shop celebrated the first anniversary of its Galleria Market outlet in Gurgaon on May 15, Wednesday. More than 160 guests joined L’Opéra’s team at Galleria Market to celebrate this first year anniversary and the success of the company. To mark this special occasion, L’Opéra proudly presented 16 exclusive new creations. In the presence of L’Opéra’s French Executive Chef, the guests were invited to taste an array of new sweets and petits fours, in the form of a “blind test”. Provided with note cards, people could taste and give their opinion about the new offerings. Excited patrons milled around eagerly, impatient to taste the delicacies on display. As mentioned by the founder of L’Opéra, Laurent Samandari: “We are committed to the highest standards of excellence, and we need our valued customers to guide us in our efforts and to judge us by granting patronage.” Spurred by the success of its first outlet which opened in Khan Market in 2011, L’Opéra Pâtisserie Boulangerie has developed its brand and opened several shops around Delhi. The combination of quality products and authentic French “know-how” are the main keys of L’Opéra’s success in India. L’Opéra is the proud recipient of the following prestigious awards: 2013    Times of India Food Award for Best Confectionery in Delhi and Gurgaon 2012    Times of India Food Award for Best Confectionery in Delhi Gourmet Guru Award for Best Chef: Bakery and Confectionery 2011    Hindustan Times, HT City, Vir Sanghvi’s Awards of Best Bakery NDTV Good Times Food Award for Best Dessert and Coffee Menu in India
about 11 hours ago