Sharing borders with Maharashtra, Gujarat is known for so many kinds of traditional dishes. While dabeli (sweet snack) is extremely popular, thepla (spiced whole wheat flatbread), dhokla (savoury sponge dish), fafda (savoury snack), jalebi (sweet dish) and khandvi (savoury snack) are among the top six dishes available all year round, apart from seasonal delicacies like undhiyu (mixed vegetable dish). Every one of them showcasing their unique flavours that are not only sweet but also savoury with a side of spice – always. Every year, as Maharashtrians celebrates Maharashtra Day on May 1, their neighbours also celebrate Gujarat Day, and what better way than to highlight some of its lesser-known dishes and even make them too. Mid-day spoke to Indian chefs who shared their idea of dishes that are not known as much but deserve the spotlight. While one is the Dudhi na Muthiya, the other is a delicious sweet called Fada Halwa. They not only dive into the making of the dish but also share their cherished recipes for it. Dudhi na Muthiya At ITC Grand Central in Parel, executive chef Anshul Dhyani says the Dudhi na Muthiya (bottle gourd dumplings) is one such dish. He explains, "While dishes like dhokla and thepla are widely celebrated, Dudhi Na Muthiya often remains in the background, mainly because it’s seen as a very home-style or daily dish, not something typically showcased at restaurants or in festive spreads." The dish, he further says, is not only healthy but also easy to make from readily available ingredients. "But perhaps that very simplicity has kept it from gaining wider recognition outside Gujarat." Clearly being very passionate about food and highlighting Gujarati cuisine, Dhyani explains, "Muthiya are steamed or sometimes lightly pan-fried dumplings made with bottle gourd, whole wheat flour, gram flour and spices. They are flavourful, light and packed with nutrition — perfect for breakfast, a snack, or even a light meal. The name “Muthiya” comes from “muthhi” meaning “fist,” as the dough is shaped by hand." Ingredients: Bottle gourd (lauki/dudhi) 1 cup Whole wheat flour 1 cup Besan (gram flour) 1/2 cup Turmeric 1 tsp Cumin seeds 1 tsp Sesame seeds 1 tsp Green chillies, chopped 1-2 nos Ginger paste 1 tsp Asafoetida (hing) a pinch Sugar as per requirement Salt as per requirement Method: 1. Grate the bottle gourd (lauki/dudhi) and squeeze slightly to remove excess water. 2. Mix it with whole wheat flour, besan (gram flour), turmeric, cumin seeds, sesame seeds, green chilies, ginger paste, hing (asafoetida), a little sugar and salt. 3. Knead into a soft dough, adding dudhi water if needed. 4. Shape into cylindrical logs and steam for 15–20 minutes. 5. Once cooled, slice them and lightly temper with mustard seeds, sesame. seeds and curry leaves in a pan. 6. Garnish with fresh coriander and enjoy. Fada Halwa It is not only Dudhi na Muthiya but even Fada Halwa, which Ranjeet Yadav, executive chef at Courtyard by Marriott in Ranchi, believe is a hidden treasure of Gujarati cuisine. He shares, "When you think of Gujarati cuisine, instantly recognisable dishes like dhokla, thepla and undhiyu spring to mind. Yet hidden away in the folds of village kitchens is Fada Halwa, a humble, rich and heart-warming dessert that rarely makes it to restaurant menus or food festivals." As a chef, Yadav says he has always found myself fascinated by regional obscurities — recipes passed down not through cookbooks, but through memory and tradition. "Fada Halwa is exactly that, a dish born from simplicity, sustenance, and celebration. Traditionally prepared during winters or on special occasions, it uses “fada” (broken wheat or daliya) and transforms it into a decadent halwa packed with warmth and texture," he adds. Yadav says the dessert isn't popular simply because it lacks the glamour of modern desserts. He further explains, "It’s rustic, heavy and unapologetically traditional. In today’s fast-paced world, its slow cooking and earthy look just don’t catch the eye the way glossy cakes or trendy sweets do." At a time when people often seek instant gratification in both preparation and presentation, Yadav says Fada Halwa demands time, patience and a love for layers of natural flavour — qualities that are becoming rare in today’s culinary world. "Fada Halwa is not just a sweet — it’s a feeling of community, of slow living, and of a time when food was valued not just for its taste but for the stories it carried," he reminds. Ingredients: Fada (broken wheat/daliya) 1 cup Ghee (clarified butter) 1 cup Sugar (adjust to taste) 1 1/4 cup Milk 4 cups Water 2 cups Cardamom powder 1 tsp Almonds, chopped 2 tbsp Cashews, chopped 2 tbsp Raisins 1 tbsp Saffron (optional) a few strands Method: 1. Roast the fada: Heat ghee in a heavy-bottomed pan. Add the fada and roast on medium-low heat, stirring continuously. Roast until it turns golden brown and releases a nutty aroma. This can take 10–12 minutes; patience is key here. 2. Add water and milk: Carefully add the water and milk mixture to the roasted fada (it will splutter a bit, so be cautious). Stir continuously to avoid lumps. 3. Cook: Let it simmer on low heat, stirring occasionally, until the fada absorbs most of the liquid and becomes soft and creamy (about 20-25 minutes). 4. Sweeten: Add sugar and continue cooking. The mixture will loosen a bit after adding sugar, but it will thicken again as you cook. 5. Flavour: Stir in cardamom powder, saffron (if using), and half of the chopped dry fruits. 6. Finish: Cook for a few more minutes until the ghee starts to separate from the sides. Garnish with remaining dry fruits. 7. Serve: Serve hot, ideally during chilly evenings for the full nostalgic experience.
29 April,2025 05:09 PM IST | Mumbai | Nascimento PintoThe landscape of India's beverage culture is undergoing a dynamic transformation, poised for significant shifts in 2025. With evolving consumer preferences, mixologists, distillers, and industry experts are constantly experimenting to cater to the diverse whims of the patrons. From immersive drinking experiences and the resurgence of heritage Indian spirits to the premiumisation of beer and the continued rise of agave, there is always something exciting happening in the world of alco-bev. Four months into the year, industry experts highlight six drinking trends that are set to dominate in 2025. Immersive drinking experiencesClassic cocktails are experiencing a resurgence with new avatars. “This return to the classics brings a sense of familiarity while opening the door to creative reinventions. But beyond the cocktails themselves, we are seeing that what makes a great bar is much more than just its drinks—it lies in the immersive experience it offers,” poses Vikram Achanta, founder and CEO of Tulleeho, and co-founder of 30BestBarsIndia and India Bartender Week. If 2024 was to be categorised as education-led consumption, 2025 will see this turn into experience-led consumption. He explains, “Bars are evolving into spaces that provide a holistic sensory experience, resonating with today’s consumers who crave a deeper connection to the places they visit and the drinks they choose. Be it with curated pairings, experience-led spaces such as PCO Delhi’s Director’s Room, or pop-ups; bars are exploring novel formats that are engaging and unique.” Hopping on this trend, Tulleeho has come up with a first of its kind travel-led beverage discovery experience, ‘Under the Goan Sun’, with a curated tour of Goa, its vibrant cocktail culture and its deep connection as the hub of India’s craft spirit production. Spirit-led bars are on the riseSpirit-led and spirit-specific bars are emerging as hotspots, where curated menus highlight the unique profiles of individual spirits like gin, whisky, or rum. Observed across major metropolitan areas, these spaces indicate a maturing of the Indian consumer's palate, and the evolution of the Indian bar scene beyond recreation into refined experiential consumption. Achanta shares, “This highly specialised approach enables one to explore spirits on a deeper level, bringing to light each drink’s complexity while also offering a range of variants to try. Pune-based Juju’s agave-specific menu, New Delhi-based Juniper’s focus on gin, Goa-based Bar Outrigger’s rum menu, or Bandra Born’s Mahua bar are perfect examples of this shift, providing curated experiences for enthusiasts.” Renewed focus on homegrown Indian spiritsHamavand Chinoy, director of South Seas Distilleries (makers of Six Brothers Mahura), bats for heritage Indian spirits. He explains, “Homegrown spirits are gaining immense recognition, and have proved that Indian spirits can be as sophisticated as the world’s best. But while we’ve embraced and added a distinctive Indian touch to imported spirits like whiskies and gins, how often do we celebrate the spirits that are truly, uniquely ours? What can India authentically call its own? The answer lies in our heritage spirits, and one stands out as both unique and highly versatile: Mahura (Mahua/Mhowra/Mahuva/Mahuda).”He further explains, “Mahura is an ancient Indian heritage spirit crafted from the flowers of the Madhuca Longifolia tree, also known as the wishing tree—a symbol of abundance and hope. With the introduction of Six Brothers Mahura, we wanted India to have its first and very own luxury heritage spirit, proudly standing as a global representative.” “As consumers double down on the story behind the sip, Indian-made spirits are poised to take centre stage, with an increasing appreciation for expressions that reflect the country’s diverse yet niche flavours,” adds Achanta. He also asserts that this trend is not only about the liquid in the glass, but the stories and history behind it, creating a deeper connection with the drink and the terroir behind it. This passionate call for the recognition of indigenous spirits reflects a broader movement within India to reclaim and celebrate its cultural heritage. Chinoy proclaims 2025 to be the year of the revival of heritage Indian spirits, “2025 will be an exciting return to tradition, where ancient flavours meet modern palates, celebrating the rich legacy of India’s distilling craftsmanship. The revival of heritage Indian spirits marks a return to the roots of craftsmanship, where time-honoured techniques and bold flavours are reimagined with sophisticated techniques for a new generation of connoisseurs. With Mahura presented in a luxurious avatar for the first time, Six Brothers showcases how authentic Indian spirits can exude elegance.” The focus on ‘modern palates’ suggests that this revival is not simply a nostalgic return to the past, but a reinterpretation of traditional spirits for contemporary consumers. Agave's continued growth and diversificationNo longer a niche or passing trend, agave spirits are driving a global movement that celebrates authenticity, craftsmanship, and versatility. “Agave’s rise in popularity is due to its exceptional versatility: it seamlessly doubles as both a cocktail base and a standalone spirit to be enjoyed neat,” explains Kimberly Pereira, chief operating officer at Maya Pistola Agavepura (Pistola). She adds, “The category has evolved beyond traditional tequila and mezcal, shining a spotlight on pure 100 per cent agave spirits. 2025 will see a rise in more brands emerging from non-Mexican regions. This growth and innovation can be attributed to the rise in consumption of premium craft spirits, evolving bar culture, and expanding new markets beyond India, such as Southeast Asia.” Asia's first premium aged agave spirit, Pistola, leads the premiumisation trend with 100 per cent additive-free offerings, which also reflects a growing consumer awareness of what goes into their drinks. Their agave variants cater to evolving consumer preferences, encouraging neat sipping and flavour exploration. The Agave swap With agave-based cocktails becoming menu staples, bartenders across the globe have embraced agave wholeheartedly, and has been able to introduce the spirit to a wider audience -- whether in crafting a classic Margarita or reimagining cocktails with agave bases. The recent Bacardi Global Trends Report ranks the Margarita as the second most popular cocktail globally, showcasing the enduring appeal of agave-based drinks. “Beyond the classics, the ‘Agave Swap’ has become a hallmark of the category, allowing agave to replace traditional bases in iconic cocktails. Mixologists are further pushing boundaries with flavour-forward creations that incorporate global influences like Asian spices and tropical fruits, catering to adventurous palates and redefining premium drinking experiences. It’s no surprise that agave’s versatility has become a go-to for gastro-inspired pairing experiences, perfectly complementing diverse food palates,” concludes Pereira. Premiumisation of beer and craft beer boomTraditionally, spirits have held a dominant position, but the changing lifestyle preferences are clearly impacting beverage choices. India’s beer landscape is experiencing remarkable growth and a strong tilt towards premiumisation, as consumers are increasingly willing to pay a premium for quality and unique experiences. Narayan Manepally, co-founder of Geist Brewing Co, shares, “In 2022 alone, beer consumption in the country surged by 21.6 per cent fuelled by urbanisation, increasing disposable incomes, and a cultural shift towards embracing beer as a preferred choice. The craft beer segment, though still in its early stages, is expanding rapidly at over 24 per cent CAGR, driven by consumers seeking unique flavours, artisanal quality, and memorable experiences.”He adds, “Craft breweries are at the forefront of this shift, redefining beer culture in urban areas and even finding an audience in Tier 2 and 3 cities, where the demand for premium craft beers is steadily rising.” This growth beyond major metropolitan areas into Tier 2 and 3 cities suggests a wider cultural shift, indicating craft beer is no longer a niche urban phenomenon.
29 April,2025 03:22 PM IST | Mumbai | Maitrai AgarwalMamta Anant Mehta has always been a creative person who taught arts and craft as a hobby to children and adults in her home in Andheri East. While she did it for more than a decade, the Covid-19 pandemic made it difficult for people to come to her home to learn more. While one would have been a little dejected, Mamta chose to build on her other hobbies. The momentary pause made the Mumbaikar rediscover her love for cooking at a time when people didn’t have access to traditional home-cooked food. She shares, "During the lockdown, we initially started selling ready-made khakra (crispy cracker-like delicacy). However, soon after, my neighbour asked if I could make something else for them to enjoy at home. That’s when I started making theplas." Today, Mehta, who is from the city's Gujarati community, makes various types of theplas (soft Indian spiced flatbreads), including plain and methi varieties, as well as other flavours like achaari (pickled), baajri (made from bajra), dudhi (bottle gourd), and even garlic, to introduce people to long-forgotten flavours. She started with packets of 10 and has only grown since. What began with one neighbour quickly turned into a popular demand, with many others eager to taste her food. Building on this, 50-year-old Mamata soon began exploring her love for food by not only preparing regular delicacies but also seasonal specials. She explains, "We are from the Gujarati community and enjoy eating undhiyu (a traditional Gujarati mixed-vegetable dish) during the winter season. Since neighbours often share whatever, we make with each other, I started making that too." SEE PHOTOS: This Mother’s Day 2025, meet superhero mothers balancing career and care But it didn’t stop there—Mamata went on to make khandvi, which quickly became a hit. While some may wonder how one can be passionate about cooking, a daily necessity, this Mumbaikar is not driven by profit but by the joy of feeding people and treating it as a hobby. "I don’t make daily tiffins because I work alone and don’t have a helper. When there’s a bulk order, a friend comes over to help me. I don’t do it every day because it’s a hobby, and I truly enjoy it," she says. Today, Mamata’s unique Gujarati delicacies aren’t just delivered across Mumbai and India—they’ve also reached places like Malaysia and the U.S., all thanks to word of mouth.With such success, over time she has converted this hobby for cooking Gujarati food into a full-fledged business called Ruhi Homemade, an extension of her arts and craft enterprise called ‘Ruhi Art World’. Without a daily menu or weekly menu, she focuses on delicacies. "Now, I have also started making pickles including the likes of chunda and more." Mamata is not only pursuing her passion for cooking beyond the home, but she’s also open to teaching anyone interested in learning arts and crafts from her. Always eager to try something new, she even completed a short-term certificate course to teach others and thoroughly enjoys every aspect of the arts. "I believe there’s no age to learn anything. I once had an aunty, around 60 to 70 years old, who used to learn fabric painting from me," says the Mumbaikar, a reminder that it’s never too late to take on a new hobby.
26 April,2025 04:17 PM IST | Mumbai | Nascimento PintoArmed with 4,000 eggs and a truckload of sugar and cream, French pastry chefs on Wednesday completed a 121.8 metre (399 feet, eight inch) long strawberry cake which they have claimed is the world's longest ever made. Youssef El Gatou brought together 20 chefs to make the 1.2 tonne masterpiece that took a week to complete and was set out on tables in an ice rink in the Paris suburb town of Argenteuil for residents to inspect. The effort overtook a 100.48m (329 ft 7 in) long strawberry cake made in the Italian town of San Mauro Torinese in 2019. El Gatou's cake also used 350 kilogrammes of strawberries, 150kg of sugar and 415kg of cream. To claim the record in the Guinness book, the cake had to be at least eight centimetres wide and eight centimetres tall. The logistics were so difficult that the team "used blowtorches to heat the bowl" for the cream mix, said the chef's wife Nadia El Gatou. El Gatou said that since a child he had wanted to set a record. "I was looking for a product, or a French pastry, and I also wanted to highlight farm produce, so French strawberries and products like milk, cream and butter," he told AFP. Residents of Argenteuil who went to see the calorie packed record-breaker on Wednesday were given a piece to take away. This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
24 April,2025 05:05 PM IST | Paris | AFPWithin a vast country like India, there are so many different types of stews that people love, and it is often hard to pick. However, the latest ranking by TasteAtlas, has put Murgh Makhani at number 4 on '50 Best Stews' in the world. In a list that includes nine Indian dishes, Malaysia's Kari Ayam takes the spot. Interestingly, Kheema appears at number 8, and Maharashtra's very own Misal on number 12. The other dishes on the ranking list include Korma at No 24, Vindaloo close behind on No 27, and Dal Tadka on number 34. It is the paneer dishes Saag Paneer and Shahi Paneer that appear back-to-back on number 39 and 40 respectively before another Goan dish Xacuti concludes the Top 50 list on the last spot.
23 April,2025 09:34 AM IST | Mumbai | mid-day online correspondentAfter Maundy Thursday and Good Friday, Christians all around India are set to celebrate Easter on April 20 to celebrate the resurrection of Jesus Christ. While embracing culture and tradition, no festival in India is complete without food, which brings not only people from the community but also people of other faiths together, to share their joy. While Mumbai is buzzing with Easter menus, even Pune and Chennai among other metros have some interesting brunch options that people can explore, if they are travelling to the cities. Here is a city-wise breakdown of the menus that have been put together to celebrate the festival this weekend. MUMBAI Easter brunch Celebrate Easter with a delicious spread at JW Café in JW Marriott Mumbai Sahar in Andheri on April 20. The highlights on the menu include Lamb Dolma along with a Pork Crown carving station, an indigenous Eggs Benedict counter and an interactive Nasi Goreng counter. The brunch also has a Karaage station, an interactive Dumba Whole Goat Kitchen and the Asian mains counter among others. The menu also has Indian delicacies like Amritsari Aloo Wadiya, Thoran Poriyal, Punjabi Pakora Kadi, Prawn Pepper Fry, and Berry Pulao to choose from. Additionally, diners can feast on Easter desserts like Carrot cake, Pear crumble tart, Lemon marshmallow tart, Maple and pecan eclairs and Matcha strawberry pastry. Where: JW Café, JW Marriott Mumbai Sahar, Andheri EastWhen: April 20Time: 1 pm to 4 pm Price: Brunch - Rs 3,500 plus taxes; Beer and Wine Package: Rs 1,200 + taxes; premium package: Rs 1,600 plus taxes Call: 022 6882 8888 for reservations Traditional feastMumbaikars can dive into Goan, East Indian and Mangalorean delicacies at Doolally Taproom in Andheri and Thane by indulging in the Easter brunch on April 20. The menu includes dishes such as Mangalorean Chicken Gassi, Goan Fish Curry, East Indian Pork Tamriale along with the likes of Prawns Cocktail Devilled Eggs, Stuffed Chicken Roulade, Honey Roasted Ham & Cheese Bites, Pork Chorizo Pulao and Sannas too. While you enjoy the feast you can also sip on some unlimited specials that include sparkling ciders and meads along with the seasonal special Kokum Fizz, and mocktails too. Where: Doolally Taproom, Andheri and Thane When: April 20Time: 12 noon - 4 pm Price: Unlimited Brew Brunch - Rs 2,200 plus taxes, Unlimited Food Brunch - Rs 1,800 plus taxes and Kids Brunch - Rs 900 plus taxes. Call: 091678 60273 (Andheri) and 099873 79500 (Thane) Laidback Easter Hop over to Sixteen33 in Bandra for a Sunday brunch celebrates Easter with a feast. Start with the likes of Truffle Scrambled Eggs, Italian specials such as your choice of pasta or Pomodoro Risotto, some summer salads or even a pizza. While you can go on to enjoy some chicken strips or Miso buff stir fry, you can also experiment with a Thai curry bowls but not without ending your meal with the 1633 Cheesecake with salted caramel. While you enjoy the delicious dishes, sip on some some classical alcohol options or the signature cocktails. Where: Sixteen33, Bandra WestWhen: April 20Time: 1 pm - 4 pm Price: Rs 3,000 plus taxes (per person) Double treat If you are looking to experience an elaborate affair this Easter, then Four Seasons Hotel Mumbai is hosting not one but two experiences for diners. While the first one is at Opus with egg hunts and decoration stations for children, adults can savour dishes from the menu that include regional favourites like Tameta Par Eedu, Green Shakshouka, Thai Fried Egg with Spicy Tamarind Sauce, and Chinese Steamed Egg with Shrimp among others. If you want want more, then AER is hosting a soiree as a live DJ and percussionists set the tone for an afternoon of spirited revelry with delicious food and cocktails. Interestingly, for diners who want a taste of both, they can simply do that and simply soak in the festivities. Where: Opus and AER, Four Seasons Hotel, WorliWhen: April 20Time: 12:30 pm - 4 pm Price: Rs 5,500 plus taxes per person (Opus); Rs 7,500 plus taxes per person (Above 21 years) (AER); dual ticket: Rs 9,000 plus taxes per personCall: +91 (22) 2481 8000 or e-mail reservations.mumbai@fourseasons.com Easter by the beach Enjoy a delectable Easter brunch at Lotus Café in JW Marriott Mumbai Juhu on April 20. The menu includes Fresh Salad Bar; Pistachio Crusted Rack of Lamb; Mac and Cheese; Spring Pea Pasta with Burrata; Gnocchi with Peas and Asparagus; Spanakopita Pie; Steamed Salmon with Garlic, Herbs, and Lemon; Crispy Chicken Thighs with Smashed Peas; Roast Leg of Lamb; Eggs Benedict; Honey-Glazed Ham, and Salmon Gravlax. Don't forget to savour Hot Cross Buns or end your meal with the Easter Chocolate Eggs, Carrot Cake, Citrus Sorbet and more. These Easter goodies and an entire menu are even available at Bombay Baking Company for people to enjoy during this week. The five-star property has even curated an 'Eggs-citing Easter Escape' till April 20. Where: Lotus Café and Bombay Baking Company, JW Marriott Mumbai Juhu, Juhu When: Sunday, April 20Time: 12:30 pm to 3:30 pm at Lotus Cafe; 8 am to 9 pm at Bombay Baking Company Price: Rs 4,500 plus taxes, exclusive of alcohol; Rs 5700 plus taxes, inclusive of alcohol (Lotus Cafe); Rs 250 plus taxes onwards (Bombay Baking Company)Call: +91 22 6693 3344, +91 90046 16506 for details A Mumbai feast Slink & Bardot has collaborated with Maska Bakery to produce a delicious Easter menu under the expertise of Chef Ali Akbar Baldiwala and Chef Heena Punwani, who have curated delicious festive treats for the occasion. While there are some savoury specials, buttery pies as well as a Wellington, there are also some plated desserts exclusively at Slink & Bardot. It is complemented by an Easter-inspired cocktail menu that you can choose from to sip on potent cocktails while you enjoy the dishes. Additionally, they also have a Bake Sale menu filled with Easter goodies that are not only perfect for indulging in but also gifting. They are available for pick-up and takeaway too. Where: Slink & Bardot, Worli When: April 20 Time: 12 noon - 10 pm Call: 093269 65643 Easter special The Baker's Dozen has an Easter menu that includes Dark Chocolate Cookies, Fresh Orange Cake, Butter Croissant and Blueberry and Cranberry Sourdough that people can choose from this Sunday. Where: The Baker's Dozen, across all outletsWhen: April 20 Time: 8 am - 10:30 pm PUNE Easter feast Punekars or those travelling to Pune for the weekend can indulge in a delicious feast curated by chef Kranti at Coriander Kitchen in Conrad Pune on Apri 20. Diners can expect a variety of festive of signature roasts, seasonal mains, artisanal breads, gourmet cheeses as well as interactive live stations and decadent desserts but not without Easter egg treats. Being a family-friendly, it has something for everybody. Being the best time to enjoy Easter treats, Pune Sugar Box at the property has chefs Ramkrushna and Krutika curate a unique box with Easter treats for people to indulge and order till April 21. The box includes handcrafted chocolates, bunny-themed confections, and elegant pastries too. Where: Coriander Kitchen, Conrad Pune, Sangamvadi When: April 20 Time: 12:30 pm - 4 pm Call: +91-20-67456745 Sunday Brunch At Sheraton Grand Pune Bund Garden Hotel, diners can relish the Easter Feast Brunch at their restaurant Feast. Dig in to the Prawn Ceviche with quail egg and mango salsa, Salmon Cobb Salad, and Beet Tartare with Burrata and pine nuts. Beyond that, indulge in the charcuterie and cheese station with aged cheeses, dry fruits, fig jam, and artisanal breads, but not with the make-your-own Easter salad bar. At the carving station, savour Salt Meringue Salmon, Slow-Cooked Pork Belly, along with the Egg Royale and Egg Florentine at the egg station. Last but not the least, the buffet station includes specials such as Shakshuka, Spatchcock Chicken with truffle rosemary jus, and Parmesan-Crusted Country Mash. End your meal with desserts such as the Mango & Vanilla Cream Eggs, Chocolate Popsicles, Berry Profiteroles, Pistachio Entremets, and Tiramisu Cups; you can also choose from Easter-inspired pastries, whimsical verrines like Eggnog Mousse and Orange Crème Brûlée, and a flowing chocolate fountain with fresh fruits and marshmallows. Where: Feast, Sheraton Grand Pune Bund Garden Hotel, SangamvadiWhen: April 20Time: 12:30 pm onwardsPrice: Rs 2,249 plus taxesCall: 8837826247 for reservations Chennai Festive delights If you are in Chennai for Easter, then indulge in the lavish Easter Sunday Brunch at Anise, the all-day diner at Taj Coromandel. Begin with an Easter Meatball Soup, Asian Spiced Fish Cakes, Poached Salmon & Asparagus Salad, Roast Chicken with natural jus, Shepherd’s Pie, and Minced Lamb Ragout & Mashed Potato Braised Lamb Shanks, minced Lamb Ragout & Mashed Potato Braised Lamb Shanks. End your meal with Easter Mud Cakes, Dry Fruit & Coconut Gateaux, Pumpkin Pie and Easter Cupcakes. The kids' section will have macaroons, assorted chocolates, Easter eggs, Easter carrot cupcakes, mini-burgers and even finger cheese sandwiches, and smiley potatoes too. At La Patisserie, diners can indulge in the limited-edition Fortune Easter Eggs, Bunny Cup Cakes, Easter Popsicles, Classic Hot Cross Buns, Red Velvet Cross Buns, Cinnamon Hot Cross Buns, and Hazelnut Cross Buns, or even book the Easter hampers, available till April 20. Where: Anise and La Patisserie, Taj Coromandel, Nungambakkam When: April 20 Time: 12:30 pm to 3 pm (Brunch at Anise); 9 am – 9 pm (Easter goodies at La Patisserie)Price: Rs 3,250 all-inclusive (Anise); Rs 275 plus taxes onwards (La Patisserie); Rs 1,750 plus taxes onwards (hampers)Call: +91 44 6600 2827 and +91 78248 62311 for reservations
19 April,2025 07:56 PM IST | Mumbai | mid-day online correspondentAs the Christian community across the country observe Holy Week in the coming days of April in preparation for Maundy Thursday and Good Friday, it will conclude with Easter celebrations that will be a feast. This year, Easter is being observed on April 20 across the world. While Mumbai's many different communities including the Goan, Mangalorean, East Indian and even Syrian Christians among others come together to celebrate, there will be a lot of good food. While some may order in, others will be looking to cook a feast with some traditional as well as innovative dishes. We asked Indian chefs to help you with some ideas, as they share recipes for delicious dishes that are not only classics but also innovative. Some convert the hot cross bun into pudding, as others have mocha mousse inspired by the Pantone colours of the year, and others even share recipes from global cuisines to help you add a unique touch to it. Hot Cross Bun Bread PuddingTake the opportunity to innovate with the classic hot cross bun to make a Hot Cross Bun Pudding, says executive chef Anshul Dhyani. He explains, “This dish takes a beloved Easter classic and gives it a comforting, homestyle twist. The spices from the buns infuse the custard beautifully — it’s tradition with a warm hug." With hot cross buns being an Easter staple that is fragrant with spices and dotted with raisins or currants, this version transforms the humble bun into a warm, custardy dessert perfect for sharing. Ingredients:Hot cross buns, sliced in half 4 nosUnsalted butter, softened 2 tbspWhole milk 2 cupsHeavy cream 1/2 cupEggs 3 nosGranulated sugar 1/2 cupVanilla extract 1 tspCinnamon 1/2 tspZest of 1 orange (optional, for a fresh twist)Raisins or sultanas (optional) 1/4 cupPowdered sugar, for dusting Method:1. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit). Grease a medium baking dish.2. Butter the cut sides of each hot cross bun and place them butter-side up in the dish. Layer them slightly overlapping. Sprinkle raisins between layers, if using.3. In a mixing bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and orange zest until well combined.4. Pour the custard mixture evenly over the buns. Gently press the buns down to soak. Let sit for 10–15 minutes so the buns absorb the liquid.5. Bake in the preheated oven for 30–35 minutes, or until golden and set with slight wobble in the centre.6. Let cool slightly before serving. Dust with powdered sugar. SEE PHOTOS: Celebrate Easter by indulging in these festive food menus in Mumbai Traditional Hot Cross BunsIf you simply want the classic hot cross buns, then chef Ritesh Raje, who is the executive sous chef of DoubleTree by Hilton Goa in Panaji, say it is always the best option. Ingredients: For the dough:Strong white bread flour 500g (4 cups)Caster sugar 75g (1/3 cup)Ground cinnamon 2 tspGround nutmeg 1/2 tspGround all-spice or mixed spice 1/4 tspSalt 1 tspActive dry yeast 7 gm (1 packet)Warm whole milk 300 ml (1 1/4 cups)Unsalted butter, softened 50 gm (1/4 cup)Large egg 1 noMixed dried fruit (currants, sultanas, raisins) 150 gm (1 cup)Zest of 1 orange For the flour cross:Plain flour 60g (1/2 cup)Water (enough to make a thick paste) 5 tbspFor the glaze:Caster sugar 50 gm (1/4 cup)Water 4 tbsp Method:1. Activate the yeast: Warm the milk (not hot!) and mix with the yeast and a pinch of sugar. Let it sit for 5–10 minutes until frothy.2. Make the dough: In a large bowl, mix flour, sugar, salt, and spices. Make a well in the centre and pour in the yeast mixture, butter, egg and orange zest. Mix to form a sticky dough.3. Knead: Knead on a floured surface for 10 minutes until soft and elastic. Gradually knead in the dried fruit until evenly distributed.4. First rise: Place dough in a greased bowl, cover with a tea towel, and let rise in a warm spot for 1–1.5 hours or until doubled in size.5. Shape: Punch down the dough, divide into 12 even pieces and shape into round buns. Place on a parchment-lined baking tray (or close together in a large tin for pull-apart style).6. Second rise: Cover loosely and let rise for 30–45 minutes until puffed. 7. Add the cross: Mix flour and water into a thick paste. Spoon into a piping bag (or ziplock bag with tip snipped off) and pipe a cross over each bun.8. Bake: Bake at 190 degrees Celsius/375 degrees Fahrenheit for 20–25 minutes, until golden and hollow-sounding when tapped on the bottom.9. Glaze: While still hot, simmer sugar and water to make a simple syrup. Brush generously over buns for a glossy finish.Green Shakshuka Chef Shridhar Parab, who is the junior sous chef at Four Seasons Hotel Mumbai in Worli, says you can take the global twist to the traditional Easter celebration by making a Shakshouka. He shares, “While Shakshouka has received a lot of love from across Indian dining tables, this green version adds a fresh twist to the flavourful recipe, denoting the freshness commonly associated with Easter." Ingredients:Onion, finely chopped 50 gmGarlic, minced 20 gmGreen onion, chopped 15 gmAsparagus, sliced 20 gmBaby spinach 10 gmCoriander Leaves, chopped 5 gmEdamame 10 gmAvocado, diced 10 gmJalapeno, finely chopped 5 gmOlive oil 5 mlCumin powder 6 gmCoriander powder 4 gmSalt 2 gmRed banana chilli, sliced 8 gmFeta cheese 10 gmEggs 4 nosMethod:1. Preheat oven to 180 degrees Celsius.2. Heat olive oil in a cast iron pan over medium heat.3. Sauté onion and garlic until translucent.4. Add green onion, jalapeño, and asparagus. Cook for 2-3 minutes until softened.5. Toss in baby spinach, coriander leaves, and edamame.6. Season with cumin powder, coriander powder, and salt. Cook until vegetables are soft.7. Flatten the mixture and create small wells. Crack an egg into each well. Top with sliced red banana chilli.8. Transfer the pan to the preheated oven and bake at 180°C for 5 minutes or until the eggs are cooked to your liking.9. Remove from oven. Top with crumbled feta cheese, diced avocado, coriander leaves, chili flakes, and a drizzle of extra virgin olive oil. Pancake Mocha Mousse Cake Inspired by Pantone’s 2025 Colour of the Year, chef Neha Deepak Shah, associated with Stahl cookware, says you can make a Chocolate Mousse Pancake Stack for the occasion. While savoury dishes are popular during this time along with Easter eggs, you can easily start your day with the pancakes. Ingredients: For the pancakes:Whole wheat flour 1/2 cupCorn flour 1/2 tbsp Jaggery powder 1/2 tbspBaking powder 1 tspMilk, room temperature 1/2 cup + 1 tbspGhee, melted 1 tbspVanilla essence 1/4 tspFor the mousse:Dark chocolate, melted (should be at room temperature) 100 gmMilk chocolate, melted (should be at room temperature) 100 gmWhipped cream (should be at room temperature) 100 gmMethod: For the pancakes:1. Mix all the dry ingredients and add in the milk. 2. Mix thoroughly to prepare a smooth flowing batter and then add in the butter. 3. Pour the batter into a squeezy bottle. 4. Make the pancakes in one go, and don't spread.5. Pour the batter on low flame. Cook on medium flame and flip when you see bubbles on the pancake. (To get a perfect golden coloured pancake, never add any butter or oil while cooking it).6. Remove and set aside. For the mousse:1. Fold in dark chocolate into the whipped cream. Once it is well combined, fold in the milk chocolate too. For the pancake mousse cake:1. Take a pancake and place it on a serving dish. 2. Top it with a generous but even layer of the prepared mousse. 3. Place another pancake on the mousse and repeat the layers to form a cake. 4. Cover the cake evenly with the mousse and garnish as you like.
19 April,2025 07:19 PM IST | Mumbai | Nascimento PintoIndians from many part of north India will come together this weekend on April 13 to celebrate Vaisakhi, or Baisakhi as it is more popularly known. It is not only the spring harvest festival but also the new year, marked by many people in the region at the start of the Vaisakh month. While there are many different ways that celebrations will take place including cultural traditions, it is also the opportunity for people to feast on culinary delicacies, during this time of the year. Over time, as many people have moved out of their homes, they may often miss those dishes, but now it isn’t hard to find in any other part of India. If you are craving a good Baisakhi feast, here is a food guide to help you relish delicious food during this festival. Baisakhi festive flavoursDiners can celebrate the annual spring harvest festival in Mumbai by indulging in a specially curated Baisakhi Brunch at Seasonal Tastes in The Westin Mumbai Garden City in Goregaon on April 13. Savour delicacies such as Pind de Chole, Bhature and even Amritsari Lassi among others. Where: Seasonal Tastes, The Westin Mumbai Garden CityWhen: April 13 Time: 12:30 pm onwards for brunch, and 7 pm to 11 pm for dinnerPrice: Rs 3,499 plus taxes (Non-alcoholic) and Rs 4,999 plus taxes (Alcoholic)Call: 9004661082 for reservations and inquiries North Indian flavoursCloser to Punjab than Mumbai, dine at DEL, the all-day dining restaurant at Roseate House in New Delhi to celebrate Baisakhi with your family and friends. The festive menu features signature dishes from the heart of Punjab, evoking nostalgia and celebration of the harvest season. Relish delicacies such as Aloo Wadiyan, Saag Meat, Chargha Kukad, Meethe Chaawal, Dal Amritsari, Punjabi Kadi, Pinni, Besan Laddu before you end your meal with a mouthwatering Thandai Milk Cake.Where: DEL, Roseate House, New DelhiWhen: Sunday, April 13Time: 12:30 pm to 4 pmPrice: Rs 10,000 (inclusive of taxes) for two people Punjabi flavours in South IndiaEven if you are away from home or crave some delicious Punjabi food in Bengaluru, then Sawari India restaurant, is hosting a special Baisakhi festival menu for people to indulge in during this time of the year. Diners can enjoy dishes such as Punjabi Kadhi Pakora with spinach fritters, hearty Maa Choley ki Dal, along with Dhabe Wale Chole Kale Gehoon ki Roti and Bharwan Tandoori Kulcha. While relishing the feast, sip on some refreshing beverages such as Gud waali Lassi and Masala Chaas but not without ending your Baisakhi festive meal with Punjabi desserts such as Badam ka Halwa and Atte ki Panjiri.Where: Sawari India restaurant, HennurWhen: April 10 to 15Time: 12 noon - 12 am Price: Rs 1,200 plus taxes Call: 097318 60072
14 April,2025 11:05 AM IST | Mumbai | mid-day online correspondentMany parts of north India will get ready to celebrate Baisakhi on April 13 as India’s eastern states will revel in Poila Baisakh only a few days later on April 15. Both festivals celebrate the spring harvest festival and mark the New Year in the respective regions with culture with festivities but none of them are complete without food. There are so many different specialities made during this time, nothing like enjoying some sweet dishes for Baisakhi, while savour other unique dishes for Poila Baisakhi to tantalise the taste buds. During this time, many may order food but there are others who simply soak in the joy of cooking with their family and friends. Whether you’re gathering with family or enjoying a quiet moment, food has a way of bringing people together. Here are six mouth-watering sweet dishes from the podcast that will elevate your Baisakhi and Poila Baisakhi celebrations. While the first one is by Puja Darshan, who is the host of 'The Taste of India’ podcast on Audible, the other is by chef Roopa Nabar, associated with TTK Prestige.Mango PhirniIngredients:Mango pulp 1 cupBasmati rice (raw) 4 tbspMilk (full fat) 4 cupsCondensed milk 3/4 cupCardamom powder 1 tspSaffron strands 10–12 nosPistachios, chopped 1/4 cup Whole almonds, chopped 1/4 cup Method:1. In a bowl, add the basmati rice and soak it in water for about 30 minutes.2. Drain the soaked rice and grind it coarsely to a gritty texture. Do not make it too fine.3. In a heavy-bottomed vessel, pour in the full-fat milk and bring it to a boil over medium heat.4. Once the milk has come to a boil, gradually stir in the ground rice. Keep stirring continuously to avoid any lumps. This step is key — gentle whisking works best.5. Add saffron strands to the simmering mixture and stir well. Let the milk absorb the beautiful saffron colour and aroma.6. As the mixture thickens to a porridge-like consistency, add the condensed milk and cardamom powder. Mix thoroughly and let it cook for a few more minutes until the phirni reaches a creamy, thick consistency.7. Turn off the flame and allow the phirni to come to room temperature. Refrigerate it for at least 1 hour to set.8. Once chilled, fold in the mango pulp gently into the set phirni. Add in the chopped almonds and pistachios. Mix everything until well combined.9. Spoon the Kesar Mango Phirni into individual serving bowls or traditional clay pots. Garnish with a few more saffron strands, almonds, and pistachios on top.10. Refrigerate until well chilled and serve cold.Coconut LaddooIngredients:Freshly grated coconut, 2 nos – makes approximately 2 cups Sugar 1 cupCardamom powder 1/2 tspWater just enough to dissolve the sugarMethod:1. Add sugar and water to a pan, cooking on a low flame.2. Stir continuously until the solution begins to thicken, achieving a one-thread consistency.3. Once thickened, add the freshly grated coconut and cardamom powder. Stir well to combine.4. Keep stirring frequently until the mixture turns thick and sticky.5. Turn off the flame and let the mixture cool slightly.6. While still warm, take a spoonful of the mixture and shape it into round balls by pressing it between your palms.7. If the mixture cools down and becomes difficult to shape, return the pan to the flame, warm the mixture slightly, and continue forming the laddoos.8. Now your coconut laddoos are ready to be served.Suji HalwaIngredients:Semolina (Sooji) 1/2 cupGhee 1/2 cupSugar 1/2 cupCashew nuts, chopped 10–12 Almonds, thinly sliced 10–12 nosBlack raisins 12–15 nosGolden raisins 12–15 nosPistachios: 12–15, finely choppedWater 2 cupsMethod:1. In a heavy-bottomed pan, heat the ghee over medium heat.2. Once hot, add the chopped cashews and sliced almonds. Sauté until they turn golden brown. Remove them and set aside.3. In the same pan, add both black and golden raisins. Stir for a minute or two until they puff up. Take them out and keep them aside.4. Lower the heat slightly and add the semolina (sooji) to the remaining ghee. Roast it gently, stirring frequently to avoid burning. Continue for 10–12 minutes, or until the sooji turns light golden brown and gives off a nutty aroma.5. Carefully pour in the water and stir well to avoid lumps. Let it cook on low heat for 3–4 minutes until the water is absorbed and the sooji softens.6. Add the sugar and continue stirring. Cook for another 3–4 minutes until the sugar melts and the halwa turns slightly brown and glossy.7. Remove from heat. At this point, the halwa will be soft and slightly runny, like a dropping porridge. Let it rest for 5–10 minutes, and it will firm up into a grainy, luscious texture.8. Garnish with the reserved cashews, almonds, raisins and pistachios. Serve warm or at room temperature. Kheema Kebab PulaoThe Kheema Kebab Pulao is a hearty and aromatic dish that combines tender mutton kheema kababs with fragrant basmati rice.Ingredients:Mutton kheema 300 gmBasmati rice 2 cupsGreen paste (chili, ginger, garlic, coriander) 1 tbspTurmeric (haldi) 1/4 tspRed chili powder 1/2 tspKolhapuri masala 1 tspOnion, large, diced 1 noOnion, large, finely chopped 1 noGaram masala 1/2 tspWhole spices (1 bay leaf, 1-inch cinnamon stick, 4 cloves, 5 peppercorns) 1 tspFresh coriander finely choppedSalt to tasteOil for cookingMethod:1. In a mixer Grinder, blend the kheema with green paste, turmeric, garam masala, and salt.2. Heat oil in the kadai and saute the diced onions until translucent.3. Shape the spiced kheema into 12–15 equal balls and add them to the kadai. Cook for 5–10 minutes. Then add chili powder and Kolhapuri masala, stirring well. Simmer for another 10 minutes.4. In a separate kadai, heat oil and add the whole spices. Stir-fry, then add the finely chopped onion and cook until light pink.5. Add washed and soaked basmati rice. Stir for a minute, then add 4 cups of hot water and salt. Cover and cook for 3 minutes, until the rice is half done.6. Add the cooked kabab mixture to the rice, mix gently, and cook for another 5–7 minutes.7. Garnish with chopped coriander and serve hot.Shorshe PomfretA classic Bengali delicacy, the Shorshe Pomfret is simmered in a bold mustard and poppy seed gravy.Ingredients:Pomfret, cut into 6–7 pieces 500 gmMustard seeds 2 tbspPoppy seeds 1 tbspTomato 1 noGreen chilies, slit 5 nosMustard oil 3 tbspTurmeric powder 1 tspRed chili powder 1 tspSalt to tasteMethod:1. Clean and wash the fish. Rub with turmeric and salt; set aside for 10 minutes.2. In a mixer grinder, grind mustard seeds with a pinch of salt. Separately, make a paste of poppy seeds with a little water.3. Puree the tomato.4. Heat mustard oil in the kadai and fry the fish until golden brown. Remove and set aside.5. In the same oil, sauté the tomato puree for 2 minutes on low flame.6. Add red chili powder and poppy seed paste. Sauté for another minute.7. Mix the mustard paste with 2 cups of water and add it to the pan along with green chilies. Once it boils, add the fried fish and cook on low flame for 2 minutes.8. Serve hot with steamed rice.Crispy CauliflowerThe crispy cauliflower is a crunchy snack made guilt-free using the air fryer—perfect for festive snacking.Ingredients:Cauliflower florets 12–15 nosOnion, roughly chopped 1/2 nosGinger 1/2 inchGreen chilies 2 nosRefined flour 1 cupCornflour 1 tbspRoasted and crushed vermicelli 1/2 cupOilSalt to tasteMethod:1. Boil water in the kadai with a pinch of salt. Add cauliflower and blanch for 2 minutes. Drain and set aside.2. In the grinder, grind onion, ginger, and green chilies into a fine paste using a little water.3. Pre-heat the fryer.4. In a bowl, mix refined flour, cornflour, salt, and the ground paste. Add enough water to make a thick, lump-free batter.5. Spread vermicelli on a plate. Dip each cauliflower floret in the batter, then roll in vermicelli to coat.6. Place on a silicone mat in the air fryer. Apply a little oil on both sides and air fry at 210 degrees Celsius for 2 minutes on each side.7. Serve hot with tomato ketchup or your favorite chutney.
10 April,2025 02:31 PM IST | Mumbai | mid-day online correspondentEvery year, World Health Day is observed on April 7 around the world. While maintaining health is important, a consumer's awareness around food, health, and hygiene has also evolved over the past year. Earlier, the Godrej Food Trends Report 2024 had predicted a significant shift in consumer choices, with a growing focus on clean eating, ethical sourcing, and mindful consumption. Looking back, these predictions have not only come true but have also shaped the way India eats today. With health and well-being at the centre of food decisions, consumers have become more discerning, choosing ingredients that nourish, sustain, and align with their values. The modern Indian family is now more personalized in its food habits than ever before, reflecting a strong commitment to health-conscious and sustainable choices. Here are four trends that showcase the consumer's choice over the past year: 1. Cutting back on ultra-processed foods (94.2 per cent) – A shift that stuckA year ago, 94.2 per cent of experts had predicted that consumers would actively reduce their intake of ultra-processed foods, recognising their health risks. Today, that shift is evident in the way Indian households are choosing fresher, minimally processed alternatives. From home-cooked meals to clean-label products, the focus on whole foods over convenience-driven, processed options has been a defining trend. 2. Supporting local farmers and producers (90.4 per cent) – A conscious choice that is growing strongerThe emphasis on local, sustainable, and ethically sourced food was another key forecast in 2024, with 90.4 per cent of experts predicting that Indian consumers would move towards supporting local farmers and producers. Over the past year, this movement has only strengthened, with more consumers making conscious efforts to buy fresh, seasonal, and locally sourced ingredients. Farmers' markets, farm-to-table initiatives, and hyperlocal sourcing have gained prominence, reflecting this growing commitment to sustainability and community-driven food systems. 3. The rise of clean and safe food choices (78.8 per cent) – A hygiene-driven evolutionAs projected by 78.8 per cent of experts, food safety and hygiene have taken centre stage in consumer decisions. Shoppers have become more vigilant about ingredient sourcing, contamination risks, and the quality of packaged foods. The past year has seen a notable increase in demand for clean-label products, with brands responding by offering more transparency about their sourcing, ingredients, and safety measures. 4. The climatarian movement gains momentum (75 per cent) – eating for the planetWith sustainability influencing food habits, 75 per cent of experts had forecasted that consumers would adopt a climatarian approach—focusing on foods with a lower carbon footprint. This prediction has played out strongly, with more plant-based eating, reduced food waste, and an emphasis on seasonal, local produce shaping meal choices. From alternative protein sources to sustainable packaging, the food industry has evolved to cater to this eco-conscious shift. Traditional wisdom meets modern convenienceBeyond these major shifts in food habits, the past year has also seen a resurgence of traditional dietary wisdom. As predicted, consumers have rediscovered local and ancestral food practices, blending them with modern convenience. From gut-friendly fermented foods to Ayurveda-inspired diets, the shift towards holistic well-being is now more than just a niche trend—it’s a lifestyle. Expert take: The future of food and well-beingRushina Munshaw Ghildiyal, managing director of a Perfect Bite Consulting and editor of the annual report, says, "As we look back at the predictions from the Godrej Food Trends Report 2024, it is evident that these shifts in food habits were not just passing trends but conscious lifestyle choices that are here to stay. Consumers today are more mindful of what they eat, where it comes from, and how it impacts their health and the planet. From reducing ultra-processed food to supporting local sourcing and embracing sustainable diets, the food landscape is evolving towards a healthier and more responsible future."
07 April,2025 07:59 PM IST | Mumbai | mid-day online correspondentThere aren't too many people who would say no to a tiramisu after a meal. The classic Italian dessert has for the longest time been a favourite not only in Italy but all around the world, including Mumbai. Every year, tiramisu lovers celebrate World Tiramisu Day on March 21. While the traditional tiramisu is made up of mascarpone cream, coffee soaked lady fingers and cocoa powder, over the years many chefs have taken the liberty to tweak the recipe to give their own twist to it. Even in India, chefs have experimented with different recipes, and shared some of their most favourite versions with us. They not only turn it into a Tiramisu frappe but also add chocolate and coffee in different forms to it, and even turn it into a whole different flavour profile with matcha and Alphonso mango puree.Tiramisu FrappeWhy limit tiramisu only to dessert when you can turn it into so much more? Chef Sourabh Das, who is the founder of Craft of Food 2.0 in Bandra, says you can make a Tiramisu Frappe to innovate with the classic dish. He explains, "The Tiramisu Frappe is a perfect balance of rich espresso, creamy mascarpone and smooth vanilla ice cream, bringing the classic Italian dessert to your glass. It’s indulgent, refreshing and a treat you won’t want to put down."Ingredients Milk 70 mlFresh cream 70 mlMascarpone 70 gmVanilla powdered sugar 5 gmEspresso 20 mlVanilla ice cream 2 scoops Assembling of glass:Ice cubes 4 nosChocolate syrup as per needVanilla ice cream 1 scoopWhipped cream Cocoa powderCoffee beans 2 nosMethod:1. Blend all the ingredients using the milkshake blender machine.2. Add vanilla sugar if necessary and blend if it is added.Assemble: 1. Pour ice cubes inside the glass.2. Add a single scoop of vanilla ice cream.3. Do some abstract drizzling of chocolate syrup inside the glass for an aesthetic look.4. Pour tiramisu frappe on top of the ice cream.5. Garnish with a swirl whipped cream and lightly dust with cocoa powder and place coffee beans on it.Se fossi tiramisuChef Alessandro Piso, Italian chef at Romano's in JW Marriott Mumbai Sahar shares, 'Se fossi tiramisu is not just a dessert, it's a testament to the beauty of culinary serendipity. With each bite, indulge in the harmonious dance of flavours—a tribute to tradition and a celebration of creativity. This dish embodies the essence of Italian cuisine." Ingredients:Mascarpone 300 gmSavoiardo biscuitCorn flakes 150 gmChocolate 50 per cent 100 gmBalsamic vinegar 5 gmEspresso coffee 4 shots Kahlua 60 mlCocoa powder 50 gmRefined flour 50 gmMilk 150 mlNitrogen gas 2 mlCastor sugar 120 gm Method:1. Take the mascarpone and put in a bowl. Add castor sugar and mix well till the sugar is invisible and keep in chiller.2. Take chocolate and melt it down and pour in a bowl. Add corn flakes and mix till it is coated and keep it in a flat tray that it sets.3. Add the flour, milk and cocoa powder in a bowl; mix well until it forms a batter.4. Take a heated non-stick pan, pour the mixture in it and set put until it becomes a chip.5. For the plating, take the savoiardo bisquet and soak it in the mixture of espresso and kahlua for a second.6. Place the bisquet in the middle of the plate. Add the mascarpone espuma on the top.7. Put the nostrano crumble (cornflakes crumble) on the side of the biscuit.8. Drizzle some balsamic vinegar (balsamic glaze). Sprinkle some cocoa powder on top and add the crisp chips on the top for décor.Chocolate Tiramisu Giving a twist to the classic tiramisu, Amit Sharma, head chef at Love & Cheesecake in Bandra, explains, "Tiramisu is a timeless dessert, but I wanted to add a playful twist with the Chocolate Tiramisu. It is decadent, indulgent and a delight for chocolate lovers. The classic version, on the other hand, stays true to its roots with its beautifully balanced flavours of coffee, mascarpone and cocoa. Both are versatile and irresistible." Sharma, giving a tip, adds, "For the Chocolate Tiramisu, layering in a rich, velvety dark chocolate ganache adds depth and a luscious texture. For the Classic Tiramisu, gently folding the whipped cream into the mascarpone mixture ensures the perfect airy, creamy consistency."Ingredients:For Coffee soak:Coffee syrup, hot 1 cupKahlua or coffee liqueur 2 tbspSugar 2 tbsp For mascarpone mixture:Mascarpone cheese 250 gmHeavy cream, cold 200 mlPowdered sugar 100 gmCocoa powder for dustingDark chocolate, shaved for layering and garnish For assembling:Dark chocolate ganache 100 gm (for layering) Method:Prepare coffee soak:1. Mix hot espresso, kahlua and sugar. Let it cool to room temperature. Mascarpone mixture:1. Whisk mascarpone cheese, powdered sugar, and heavy cream until smooth and creamy. Assembling:1.. Dip ladyfingers quickly into the coffee soak and place them in a layer in your serving dish.2. Spread half of the mascarpone mixture over the soaked ladyfingers.3. Add a layer of dark chocolate ganache and sprinkle shaved dark chocolate over it.4. Repeat the layers, ending with the mascarpone mixture.5. Dust generously with cocoa powder and top with more dark chocolate. Chill:1. Refrigerate for at least four hours or preferably overnight before serving.Matcha tea tiramisu with Alphonso mango pureeTaking the classic tiramisu to a whole new level, The Westin Hyderabad Mindspace's executive chef Prem Kumar.P, reimagines the Italian dessert with new ingredients while staying true to its concept. He explains, "My unique twist combines earthy Matcha and tropical mango for a refreshing take. This version pairs the earthy, slightly bitter taste of Matcha with the sweet, tropical flavour of Alphonso mango. The dessert features layers of ladyfingers soaked in Matcha and creamy mascarpone, interspersed with smooth mango puree. This blend of Japanese and Indian ingredients adds a refreshing twist to the classic Italian dessert, making it a perfect choice for those who enjoy trying new tastes." Ingredients:Matcha Mascarpone CreamEgg yolks 3 nosSugar 70 gmMascarpone cheese 225 gm Whipping cream 350 gmMatcha powder 2 tspVanilla extract 1 tspMatcha SoakMatcha powder 2 tsp Sugar 1 tbspHot water 120 gmAlphonso PureeAlphonso mango puree 1 cupCardamom powder 1/2 tspPowdered sugar 1/2 tbspMethod:For Matcha Mascarpone Cream:1. Whisk egg yolks and sugar over a double boiler until pale.2. Mix in mascarpone cheese until smooth.3. Whip cream, Matcha, and vanilla until medium peaks form.4. Fold whipped cream into mascarpone mixture.Matcha Soak:1. Combine Matcha powder, sugar and hot water. Whisk until frothy.Alphonso puree:1. Mix mango puree, cardamom and powdered sugar. Method:1. Dip lady fingers in matcha soak and layer in a container.2. Add layers of mascarpone cream and Alphonso puree. Repeat layers.3. Refrigerate for at least four hours or overnight.4. Sprinkle with Matcha powder before serving.Coffee Tiramisu While the classic Tiramisu is delicious, chef Rahul Remedios at SAZ American Brasserie in BKC & SAZ Cafe Lower Parel, says you can simply make a Coffee Tiramisu by adding some coffee liqueur. Ingredients: Espresso 2 shotsMascarpone 400 gmYolks 6 nosCaster sugar 100 gmWhipped cream 220 gmSavoiardi biscuits 1 packCoffee liqueur 60 mlMethod:1. Make a sabayon whisking the castor sugar and yolks over double boiler until thick.2. Soften the mascarpone and add to the mixture along with espresso and coffee liqueur.3. Fold in the whipped cream.Assembly:1. Dip savoiradi biscuits in espresso and layer alternately with mousse and cocoa powder.2. Set in the fridge before serving.Tiramisu with rum and kahlua Adding a bit of rum and kahlua to the classic Tiramisu recipe, chef Christian Huber, JW Marriott Pune, said, "Tiramisu has always been one of my favourite desserts because it's not just a cake, but a dessert that beautifully blends cake-like texture with layers of flavour. As a coffee lover, it's the perfect way to end a meal or simply enjoy on its own. When I was young, after sports, if we won, we'd always get invited to pizzeria where tiramisu was the only dessert on offer, displayed in a glass vitrine alongside the food pans—an abundance we could indulge in after the pizza. That experience sparked my addiction to it, and since then, I’ve made it a mission to perfect this classic. Today, I like to think of tiramisu as the only sweet drama you need in life, where every bite is a story of indulgence, nostalgia, and a little innovation with each layer I create.”Ingredients:Castor sugar 400 gmWater 150 gmEgg yolk 20 gmMascarpone cheese 1,500 gmCream 800 gmGelatin leaves 5 nosCoffee syrup 250 mlSavoiardi biscuits 300 gmRum 140 gmKahlua 65 gmMethod:1. Mix sugar and water and heat up to 120 degrees Celsius.2. Whisk egg yolk and simultaneously add the above mix.3. Add creamed Mascarpone to the above mix.4. Melt the Gelatin and add to the mix. 5. Whip the cream and add to the above mix.6. In a shallow dish, combine the cold espresso, rum and Kahlua.7. Dip the Savoiardi biscuit in the liquor mixer and arrange half of them in a single layer in bowl.8. Spread half of the mascarpone mixture over the soaked savoiardi.9. Spread the remaining mascarpone mixture over the savoiardi and dust with cocoa powder.10. Before serving refrigerate for at least 8 hours.
02 April,2025 10:08 AM IST | Mumbai | Nascimento PintoADVERTISEMENT
