hacklink hack forum hacklink film izle hacklink marsbahis izmir escort sahabet porn Jojobet

Tag: Cuisine

Why Gurgaons Covah – The Cavern A Haven For Mediterranean And Asian Cuisine Lovers

Gurgaon is one of the most vibrant and fast-growing hubs in Delhi-NCR. Over the past year, it has become a culinary hotspot. With its rapidly evolving food scene, the city has witnessed an influx of new restaurants, cafes, and especially crafted spaces that cater to a varied mix of tastes. From global flavours to experiential dining, Gurgaon’s bustling energy is mirrored in its ever-expanding gastronomic landscape. Amid this, one place that truly stands out for its aesthetic vibe and delectable food is Covah – The Cavern. Based in the city’s sector 43, this is the place to be if you crave Mediterranean and Asian cuisine, paired with specially crafted cocktails.

Recently, I had the opportunity to visit Covah, and the moment I stepped in, it was evident that this wasn’t just a restaurant – it was a dreamy escape. With interiors inspired by the mystique of caves, the space envelopes you in earthy beige tones and carefully sculpted walls. The ambience is intimate yet vibrant, making it a perfect place for your culinary journey.

Photo: Nikita Nikhil

Our evening began with their signature cocktails, each thoughtfully crafted to showcase unique flavours. The first drink I tried was Summer’s Plunge, a Mediterranean-inspired blend that was both savoury and refreshing. The briny depth of Ketel One Vodka was beautifully balanced by the sweetness of watermelon shrub and the effervescence of passionfruit sparkling water. It was a light, herbaceous start that immediately set the tone for the evening.

But that was just the beginning. Next came The Fire Ritual, a bold twist on the classic Picante. The smoky undertones of Reposado Tequila paired brilliantly with the vibrant heat of red paprika, while the citrus agave rounded it off with just the right amount of sweetness. This cocktail had a fiery charm that lingered long after the last sip.

To complement the drinks, we dove into the food. Their extensive menu boasted a number of Mediterranean, Asian and fusion options. Although it was hard to choose one, we started with Chicken Yakitori. The skewers, coated in a luscious glaze of sake, mirin, and soy sauce, were tender and flavorful. The nuttiness of sesame and the freshness of spring onion added depth and texture, making it a dish that was as satisfying as it was comforting.

Photo: Nikita Nikhil

The Butterfly Garlic Prawns were another highlight. Perfectly cooked and loaded with the richness of butter and wine, the prawns were amped up by a hint of chilli flakes that added just the right kick. Paired with crusty bread to soak up the indulgent sauce, it was a dish that took my taste buds on a roller coaster ride. However, it was the juicy and tender pork gyozas that stole my heart. I have never had such amazing gyozas ever.

Midway through the meal, we decided to explore more of their cocktail offerings. This time, I opted for Inner Roots, a drink that celebrated the vibrant flavours of Thailand. Bombay Sapphire Gin served as the base, elevated by fragrant notes of lemongrass and galangal, while the litchi cordial and kaffir lime essential oil added a burst of brightness. This aromatic cocktail paired beautifully with the Blackened BBQ Chicken, a smoky, succulent dish served with a refreshing corn coriander salsa and a creamy cucumber cumin dip.

Photo: Nikita Nikhil

The culinary journey continued with two of Covah’s standout curries. The Chicken Malacca Curry was a Malaysian-inspired dish. The tamarind’s tanginess, the warmth of cinnamon, and the aromatic punch of curry leaves created a dish that was rich, hearty, and unforgettable. The Laksa Curry Bowl, which was recommended to us by the staff, certainly did not disappoint. The curry was a delicious combination of coconut milk, lemongrass, chilli, and turmeric, with noodles that soaked up the aromatic broth beautifully.

Photo: Nikita Nikhil

We ended the night on a decadent note with Secrets of Java, a cocktail that doubled as dessert. The Blanco Tequila, banana saccharum, and hazelnut liqueur combined to create a drink that was sweet, nutty, and indulgent. The salted caramel banana tart finish was the perfect end to an exquisite meal.
All in all, my time at Covah – The Cavern was great. The staff was courteous, the ambience – soulful. The food and drinks were definitely the highlight of my visit. I can’t wait to try other Mediterranean and fusion dishes that this place has to offer!

Where: The Statement Baani, Sector 43, Gurugram, Haryana

Price: ₹2,000 + taxes

Source link

December 28, 2024
Watch: Indian Cuisine Rules This Multicultural Home: “We Eat Indian Food 90% Of The Time”

Indian food has long been celebrated for its rich flavours, bright colours and the diverse ingredients that go into its making. But beyond the spices and aromatic dishes lies a lesser-known fact — the undeniable health benefits of Indian food. Full of fresh vegetables, legumes and lean proteins, Indian food has always been known for balanced, wholesome meals. For Instagram user, Jessica Vernekar, this isn’t just about flavour, it’s a way of life.

In her multicultural home, the kitchen comes alive with homemade Indian food that is both nourishing and delicious.

Also Read: Viral: This Influencer’s First Taste Of Homemade Indian Food Leaves Her “Obsessed”

Jessica, who is an American, and her husband, an Indian, run a home where the smells of fresh desi cuisine fill the air. Their kids have developed a love for Indian cuisine, and according to Jessica, that’s not a coincidence. “We eat Indian food 90% of the time because it’s homemade. It’s fresh, and you know exactly what’s going into it,” she says in a video she shared on Instagram under her handle, ‘the_vernekar_family.’

The video kicks off with a scene of Jessica prepping lunch. “Lunch scenes in a multicultural home,” a text overlay reads, as we’re transported into her kitchen.

As she goes about her cooking routine, the camera captures each step — the dal soaking in water, vegetables like onions and tomatoes being sliced and oil sizzling in a hot pan as she tosses in the ingredients. One pan holds a potato-bean sabzi, another a tendli bhajji, while the dal simmers with drumsticks. There’s also a pot of vegetable pulao cooking away.

For lunch, the Vernekar family enjoys a well-balanced, vegetarian feast that includes dal with drumsticks, potato-bean sabzi, and tendli bhajji, paired with papad and a generous serving of veg pulao. Each dish is lovingly served on a traditional thali, ensuring that everyone at the table gets a taste of home, with a serving of health on the side.

“It was so quick and easy to make, and as you can see, the smiles on my family’s faces say it all,” Jessica shares in the video, as her two sons and husband dig in. “They really enjoyed this meal. We love the freshness of the food, and it’s great to know that we’re all getting a balanced meal on one plate.”

Jessica captioned the video, “Love feeding my lil family.”

Watch the video here:

What is your take on the rich flavours and wholesome goodness of Indian food?

Source link

December 23, 2024
Restaurant Review: How Waarsa Shines A Spotlight On The Lesser-Known Side Of Awadhi Cuisine

Mumbai’s famous National Centre for the Performing Arts (NCPA) has welcomed a new kind of artistic expression on its premises: a dining experience that promises to capture the expansive essence of Awadhi cuisine. This new restaurant is named Waarsa, meaning “inheritance”. Its menu is a passionate ode to Awadh’s lesser-known culinary heritage and celebrates flavours and techniques that have been passed down through generations. Waarsa is helmed by Chef Rahul Akerkar and Chef Mukhtar Qureshi – a member of the renowned Qureshi family. The duo is well-known for their previous collaboration at Neel, a restaurant at the Mahalaxmi Racecourse.

Photo Credit: Waarsa

Waarsa is a venture by Aditya Birla New Age Hospitality (ABNAH) and Chef Akerkar serves as its Culinary Director. He highlights how this restaurant manages to challenge certain preconceptions about Awadhi food. “Awadhi cuisine is so much more than the rich, indulgent spreads of the nawabs. The other, often-overlooked side comes from the homes of Awadh – food that’s lighter, simpler, and prepared with fresh, local ingredients. Think of the meals the khansamas might have eaten in their own homes after preparing grand banquets. By spotlighting these everyday preparations, Waarsa aims to showcase the depth and diversity of Awadhi cuisine, ” he explains.

Photo Credit: Waarsa

Many of Chef Qureshi’s contributions are rooted in the personal as well as the historical. The menu reflects his childhood memories of home-cooked meals. For instance, the Habibiya Champ is a recipe from his grandfather’s shop, while the Lauki aur Channa Daal ki Shikampuri is inspired by his grandmother’s cooking. “I refrained from eating vegetables as a child. She used to make this dish for me; it made me love the food and not realize that I was eating bottle gourd,” he reminisces.

Photo Credit: Waarsa

Our meal began with Murgh Dhanewal Shorba, a light chicken soup infused with the goodness of coriander. We relished every spoon despite the unseasonal heat in the city at that time. The Nalli Shorba was equally comforting but boasted deeper flavours derived from the goat shanks. The small plates sections of the menu was daunting in a pleasurable way. It was hard to choose what to order because of the delightful novelty of options. Yes, there were some recognisable staples amongst the tikkas and kebabs. But there were many other niche delicacies that tempted us. For example, we liked the char-grilled Tandoori Dasheri Aloo and the wholesome Kamal-Jhad Shammi. While we have tasted many veg shammi kebabs, this lotus stem version definitely stood out to us. Even the choice of chutneys adds a sense of novelty – each table gets a serving of Dhaniya Lasson ki Chutney, Teekhi Tamatar ki Chutney and Imli aur Munaka ki Chutney.

Photo Credit: Waarsa

Paneer lovers, we highly recommend the Awadhi Tawa Paneer Pasanda. Despite the several dishes that were to follow, we couldn’t help ourselves from eating more of it! Chef Qureshi explained that it has a stuffing made with evaporated milk flavoured with fennel, which gives it a creamy and aromatic twist. Among the non-vegetarian starters, don’t miss the Rampuri Kacche Gosht Ki Tikki. To make it, the chef has chosen to use a very coarse mince and a lot of fresh root herbs, which creates a bold, earthy flavour profile that reflects its Rampuri origins. We also loved the Murgh Gilafi Seekh Kebab, which had a unique texture due to the addition of pine nuts.

Photo Credit: Waarsa

The house-crafted cocktails at Waarsa reflect the delicate balance of flavour exhibited in its food. “We select spices and botanicals with care, choosing those that evoke a sense of nostalgia while offering a fresh twist for today,” says Chef Rahul Akerkar. Some of the highlights include The Emperor’s Rose (gin, rose & cider shrub, cucumber, splash of tonic), Cutting Old Fashioned (Bourbon, masala chai syrup, aromatic bitter, matri) and Summers in Agra (Mezcal, musk melon, mango pickle, coriander, lime). Also complementing the food is Waarsa’s elegantly understated ambience and decor. Its thoughtful design is the work of renowned restoration architect Abha Narain Lambah. Using Awadh’s architectural language, she has created a space that honours the past and the present. The washed-out salmon walls, intricate ceilings, and subtly ornate furniture create a comfortable yet artistic setting for your meal.

Photo Credit: Waarsa

In the main course, we loved the subtle aromas of the Kashmiri Gucchi Nadir Yakhni, a yoghurt-based gravy with morels and lotus root. We paired it with the Khushka Bhagara Pulao, a wholesome rice dish flavoured with dry fruits and nuts. For a (slightly) spicier option in the mains, we went with the Mutton Kheema Hara Pyaaz – a delightful preparation of coarse mutton mince. We scooped it up with Bakhumaas, a type of sourdough flatbread and one of Chef’s signatures. We also tasted the Ambada Daal Tadka, which ensured we remained impressed with the savouries right till the end. For dessert, we indulged in some yummy Angoori Rabdi and Parde Mein Shahi Khubani. The latter, which is a baked apricot halwa without added sugar, is a must-try. It surprised us with its rich taste without the heaviness we associate with certain halwas.

Photo Credit: Waarsa

We thoroughly enjoyed how Waarsa managed to celebrate the intricacies of Awadhi cuisine beyond the usual. After trying so many dishes, we can attest that the Chefs have nailed the intrinsic balance of spice and fat. We left feeling full in the best way and look forward to returning soon.

Address: Waarsa, NCPA Marg, Nariman Point, Mumbai.

Photo Credit: Waarsa

Source link

December 5, 2024
Thai Pavilion: An Exquisite Destination For Thai Cuisine In Mumbai For Over 30 Years

In recent years, different Asian cuisines have captured the public imagination and enticed Indians to discover their varied flavours, ingredients and techniques. Thai cuisine has undoubtedly been one that sparks fascination and engenders loyalty among food enthusiasts. But before social media trends or the popularity of all things ‘Asian’ that we associate with the 21st century, there was Thai Pavilion. This restaurant opened at the President in Cuffe Parade in 1993 and has since become a veritable culinary landmark in the city. The legendary Chef Ananda Solomon was the force behind this establishment. Thai Pavilion is now helmed by Chef Uddipan Chakravarthy, who strives hard to carry forward the legacy of a trailblazing restaurant beloved by many Mumbaikars.

_{Photo Credit: Thai Pavilion}

We recently visited “Thai Pav” for a special anniversary celebration and got the chance to experience its delights firsthand. The decor, with its wood carvings, Thai motifs and deep reds, blends modern design with regal touches. We were seated in a semi-private dining space, but guests could also choose to watch the action at the live counter or relax at the family-style round tables.

_{Spicy Salmon, Avocado & Mango Tartar. Photo Credit: Thai Pavilion}

Our meal began with a Thai classic: an aromatic bowl of Tom Yum we wholeheartedly relished despite the heat of summer. The dishes that followed quickly ushered in contrast, in terms of coolness and crunch. The Spicy Salmon, Avocado & Mango Tartar marked the debut of the king of fruits during the meal. What we especially loved was the refreshing combination of the Pomelo With Roasted Coconut & Cashew Salad.

_{Pomelo With Roasted Coconut & Cashew Salad. Photo Credit: Thai Pavilion}

The soups and salads set the stage for a flavourful feast to come. And Thai Pavilion delivered on this (unsaid) promise with signature flair and finesse. We savoured lip-smacking appetisers that highlighted an array of beautiful ingredients. Among the vegetarian options, we highly recommend the Sweet & Sour Water Chestnut. Another classic you cannot go wrong with here is the Crispy Lotus Root with Chili Garlic.

_{Squids Tossed In Chili Paste. Photo Credit: Thai Pavilion}

Non-vegetarians, you’ll be glad to know that the restaurant has some truly delectable options for chicken, meat and various types of seafood. We liked the Chicken Satay with Peanut Sauce and Thai Fish Cake, but it was the Squids Tossed In Chili Paste especially stood out to us.

The line-up continued to impress as we moved to the main course. The Coriander Chicken has all the makings of a crowd-pleaser with familiar robust flavours and succulent pieces of chicken. Also don’t miss the signature Pla Nueng Manao (Steamed John Dory In Lemon Garlic Sauce) and the Crispy Lamb In Pepper Basil. When in doubt, you know you can always rely on Thai Green Curry, especially since classics form the backbone of the gastronomic mission at this restaurant. Among the vegetarian delicacies, we enjoyed the Thai Red Curry With Tofu & Mushroom and the Vegetable Pad Thai. For a veggie texture treat, opt for the Lotus Stem, Squash & Asparagus In Garlic Coriander Sauce.

_{The Khaosan cocktail. Photo Credit: Thai Pavilion}

Thai Pavilion has revamped its bar menu to include exciting new cocktails that promise to elevate your dining experience. The Mira’c, a milk-washed cocktail with Campari, Cabo and rose, is named after the word for mirage. This is translated into a deft interplay of sweetness and bitterness in the glass, as the mixologist points out. We appreciated the aesthetic touch of imprinting the ice cube with a rose design. The Khaosan – a bubbly concoction of galangal-infused gin, passionfruit, lemon and ginger ale – also came highly recommended. A touch of caramel syrup lent a wonderful depth, while the togarashi on the glass added a hint of heat.

We ended our Thai feast with a trio of subtly sweet desserts. The Tub Tim Grob (diced water chestnut with coconut milk) delighted with its textures, while the Soft-Centered Cheese Cake radiated sweet comfort. Of course, we couldn’t leave without digging into some Mango Sticky Rice in this season.

_{Soft-Centered Cheese Cake. Photo Credit: Thai Pavilion}

Our meal made us understand why Thai Pavilion continues to be a go-to destination for seekers of exquisite Thai food, complemented by stellar service and an inviting ambience. It honours its three-decade legacy proudly, delivering a memorable experience for all patrons – loyal and new.

Where: Thai Pavilion, President, Mumbai – IHCL SeleQtions 90, Cuffe Parade, Mumbai.

_{Photo Credit: Thai Pavilion}

Source link

November 18, 2024
Oh! Calcutta Will Make You Fall For Bengali Cuisine At Every Bite
A recent food experience made me realise that our comfort zone is actually a risky space. You get so comfortable with the familiar, that you have no idea what amazing things you are missing out on. Case in point: my recent dining experience at Oh! Calcutta. A single dining experience at this restaurant brought me extremely close to the Bengali cuisine, a mind-blowing range of dishes I cannot fathom why I never explored. Oh! Calcutta introduced me not just to the impeccable Bengali cuisine, but also to the broad spectrum of the food from Calcutta (or Kolkata) with its conglomeration of cultures resulting in dishes that are unique, special and oh-so-delicious.

Oh! Calcutta’s founder Anjan Chatterjee hosted the 25th anniversary celebration of their restaurant and shared with us his vision of taking the regional food of Kolkata to the rest of the world. He also talked about the importance of the tiniest spices and local ingredients, all of which come together to make wonderful Bengali food.

The interior of Oh! Calcutta is humble yet elegant, two core values which are also reflected in each dish and the incredible service and hospitality of this restaurant. With soft Bengali music playing in the background and fragrant jasmine flowers arranged on the table, we began our feast with a glass of refreshing Aam Panna Shorbot.

For Starters, we ate the Jackfruit Tikki with goat cheese. The preparation was spectacular and it was hard to tell that it was a vegetarian dish. Next, we tried the Anglo-Indian Chicken Cutlet which was crispy on the outside and packed with flavours on the inside. The cutlet paired well with the Mustard Aioli Dip. A soft and melt-in-mouth item in the snacks was the Nawabi Mutton Gilawat with earthy notes of nutmeg. The Starters were served with Tomato chutney flavoured with mustard oil and panch phoron and a cooling Cucumber yoghurt dip.

^{Each item from the Starter menu came with a unique delicious flavour and texture.}

^{Mustard dip, Tomato chutney, Yoghurt dip}

My favourite Starter undoubtedly has got to be the fish – Aam Ada Grilled Bhetki which is flavoured with mango ginger, a ginger with the flavour of raw mango. Avoid the dip with this one, and you will be surprised to spot the lingering mango essence on your tongue when you bite into this dish.

^{Aam Ada Grilled Bhetki}

The Main Course was like a comforting and delicious Bengali homecooked meal, cooked to perfection. With soft rice and crispy Petai Paratha, we enjoyed Kosha Mangsho which had tender mutton pieces in a thick, flavourful gravy. In chicken, we loved the Lebu Pata Diye Murgir Jhol, flavoured with Gondhoraj leaf which is similar to the Kaffir lime leaf. The Prawn Malai Curry stood out in the presentation, served inside a coconut and came with a sweet and delicious coconut-base gravy. You cannot skip fish while enjoying authentic Bengali food. We tried Doi Bhetki which had a creamy and mildly-spiced yogurt base.

Some delicious vegetarian items in our main course included the comforting classic Cholar Dal, and one dish that truly stood out – the Koraishutir Dhokar Dalna. This dish featured fried dumplings made of green peas and chana dal, served in a delicately flavoured curry. It tasted fabulous and had a wonderful texture.

Along with the meal, we enjoyed the Gondhoraj Salad with lime zest and a sweet Pineapple Chutney which is enjoyed at the end of the meal.

After a hearty dinner, we freshened our hands by dipping into a lukewarm finger bowl, a simple tradition that I terribly miss at most Indian restaurants. Finally, we finished our delicious meal by enjoying the sweet, rich and delicious Chenar Malpua and Baked Rosogulla with thick caramelised milk.
- What: Oh! Calcutta
- Where: Plot 4, Local Shopping Centre Masjid Moth, Greater Kailash II, New Delhi, Delhi 110048
- When: 12:30 pm – 3:30 pm, 7:30 pm – 11:30 pm
- Cost for Two: Rs 1800 (approx.)
Source link
October 16, 2024
World Culinary Awards Announce The Worlds Best Restaurants In 2024. Best Indian Cuisine Restaurant Is…

The World Culinary Awards celebrate and reward excellence in the culinary industry through their annual awards program. The global initiative to recognize and reward excellence in the culinary industry announced the winners of its 2024 program at a glittering dinner reception staged at Summersalt Jumeirah Al Naseem, Dubai, UAE. The winners were declared following a year-long search for the world’s leading culinary brands. Votes were cast by travel industry professionals and the public, with the nominee gaining the most votes in a category named the winner.

The award for the best restaurant on the planet for 2024 went to Mezzaluna at Lebua State Tower in Bangkok, Thailand. This two-Michelin-starred restaurant is known for combining premium Japanese ingredients with classic French cooking techniques.

The top spot for Europe went to Alleno Paris, a dazzling French restaurant in Paris. The best restaurant in Africa is Epice, an intimate and innovative restaurant in Franschhoek, South Africa.
Also Read:This Rajasthan Hotel Has Been Ranked Among The World’s 50 Best Hotels For 2024

Nestled in the heart of Dubai, Tresind Studio bagged the title of the World’s Best Indian Cuisine Restaurant. Tresind Studio is the only Indian restaurant with two Michelin stars in the UAE. The restaurant offers a uniquely captivating dining experience, challenging common perceptions of Indian cuisine by showcasing new and familiar flavours through a creative lens.

Here are all the winners of the 5th annual World Culinary Awards:

World’s Best Restaurant 2024
Mezzaluna @ Lebua State Tower (Thailand)

World’s Best Fine Dining Hotel Restaurant 2024
Pierchic @ Jumeirah Al Qasr

World’s Best Restaurant Brand 2024
Nobu

World’s Best All-Inclusive Culinary Resort 2024
Rixos Premium Saadiyat Island (UAE)

World’s Best Wellness Hotel Restaurant 2024
Al-Sidr Restaurant @ Zulal Wellness Resort by Chiva-Som (Qatar)

World’s Best Hotel Restaurant 2024
Ariana’s Persian Kitchen @ Atlantis The Royal (UAE)

World’s Best Peruvian Cuisine Restaurant 2024
La Mar Dubai by Gaston Acurio

World’s Best Underwater Restaurant 2024
Su Va Na

World’s Best French Cuisine Restaurant 2024
Le Grand Controle (France)

World’s Best Landmark Restaurant 2024
At.Mosphere Burj Khalifa (UAE)

World’s Best Indian Cuisine Restaurant 2024
Tresind Studio

World’s Best Culinary Resort 2024
Forte Village Resort

World’s Best Rooftop Restaurant 2024
Sirocco (Thailand)

World’s Best Mediterranean Cuisine Restaurant 2024
Rockfish, Dubai (UAE)

World’s Best Chinese Cuisine Restaurant 2024
Hakkasan Abu Dhabi

World’s Best Middle Eastern Cuisine Restaurant 2024
Asil Dubai

World’s Best Brunch Venue 2024
Capella Hanoi (Vietnam)

World’s Best Hotel for Brunch 2024
Atlantis The Royal (UAE)

World’s Best Fine Dining Experience 2024
Sublimotion Ibiza (Spain)

World’s Best Japanese Cuisine Restaurant 2024
DEN (Japan)

World’s Best New Hotel Restaurant 2024
Cannavacciuolo Le Cattedrali Asti (Italy)

World’s Best Italian Cuisine Restaurant 2024
Enoteca Pinchiorri (Italy)

World’s Best Culinary Hotel 2024
Conrad Abu Dhabi Etihad Towers (UAE)

World’s Best New Restaurant 2024
La Dame de Pic Dubai (UAE)

World’s Best Airline Lounge for Dining 2024
SWISS First Lounge E @ Zurich Airport (Switzerland)

World’s Best Shopping Mall for Dining 2024
Dubai Mall (UAE)

World’s Best Culinary Experience 2024
Ossiano Restaurant @ Atlantis The Palm, Dubai (UAE)

World’s Best Culinary Cruise Ship 2024
Scarlet Lady, Virgin Voyages

World’s Best Culinary Tour Operator 2024
Gourmet on Tour (United Kingdom)

World’s Best Culinary City Destination 2024
Hanoi (Vietnam)

World’s Best Culinary Destination 2024
Dubai

World’s Best Emerging Culinary City Destination 2024
Riyadh (Saudi Arabia)

World’s Best Culinary Training Institution 2024
Ecole Ducasse, Paris Campus (France)

World’s Best Airport Lounge for Dining 2024
Club Aspire Lounge at London Heathrow Terminal 3 (England)

World’s Best Airport for Dining 2024
Hamad International Airport

World’s Best Culinary Airline 2024
Air France

World’s Best Culinary Festival 2024
Saigontourist Group Culinary Culture, Delicacies Festival

Also Read:ICYMI: This Small Taco Stand In Mexico City Was Awarded A Michelin Star

The World Culinary Awards is the sister event to the World Travel Awards, currently celebrating its 31st anniversary.

Source link

October 8, 2024
Avartana Debuts At ITC Maurya, Delhi: A Fresh Take On Southern Indian Cuisine In The Capital

The culinary scene in the capital has eagerly anticipated the arrival of Avartana, the renowned restaurant brand from ITC Hotels, which has officially opened its fifth location at ITC Maurya. Known for its innovative and artistic take on Southern Indian cuisine, Avartana now joins a distinguished lineup that includes the award-winning Bukhara and Dum Pukht, further solidifying ITC Maurya’s status as a premier dining destination.
Avartana has already made a significant impact across India, with successful establishments at ITC Grand Chola, ITC Royal Bengal, and ITC Maratha, as well as an international outpost in Colombo, Sri Lanka. Anil Chadha, Chief Executive of ITC Hotels, expressed his excitement about the opening, stating that Avartana brings a refined culinary artistry inspired by the rich heritage of Southern Indian cuisine. “Passion drives us to create and serve the best in hospitality,” he noted, highlighting the restaurant’s journey and its appeal to food enthusiasts worldwide.
Avartana is not just another restaurant; it has been listed among Asia’s 50 Best Restaurants in 2024. The dining experience is characterized by a thoughtful blend of traditional and progressive interpretations of Southern Indian dishes. Diners can expect a menu that celebrates the universality, offering reinvented gastronomy that resonates with both Indian and international guests.

The restaurant features a design that pays homage to peninsular Southern India, with interiors accentuated by gold brass geometric patterns and a soothing colour palette that includes mellow golds and pastels. Decorative elements like hemisphere lamps resembling coconuts and light installations that mimic banana flowers enhance the aesthetic appeal, while rustic earthenware and contemporary glassware create an immersive dining experience.
Avartana’s culinary approach is deeply rooted in cultural narratives, aiming to explore new frontiers in Southern Indian gastronomy. The restaurant offers a range of guided degustation menus – Anika, Bela, Jiaa, Maya, and Tara-each designed to provide a distinct experience. For instance, the thirteen-course Anika menu showcases innovative theatrics, while the seafood-exclusive Tara menu highlights fresh fare presented in gourmet styles.

Stir-Fried Chicken, Buttermilk Mousse, Curry Leaf Tempura

Sago and Yoghurt, Tamarind & Dried Berry Sauce

Seating 54 guests, with a private dining room for 10, Avartana combines the warmth and hospitality of ITC Hotels with a commitment to culinary excellence. The interactive kitchens promise to delight diners, inviting them to engage with the culinary creations and immerse themselves in the magic of Southern Indian flavours.
As Avartana opens its doors in the capital, it sets the stage for a new gastronomic journey, promising to elevate the dining landscape in New Delhi with its distinctive culinary offerings.

About Shubham BhatnagarYou can often find Shubham at a small authentic Chinese or Italian restaurant sampling exotic foods and sipping a glass of wine, but he will wolf down a plate of piping hot samosas with equal gusto. However, his love for homemade food trumps all.

Source link

October 7, 2024
Cape Towns Muslim Cuisine Combines Malay, South African And Indian Influences

It was a meal at a wine estate near Cape Town, South Africa that sparked an unexpected journey to explore one of the region’s most fascinating cuisines. I spent a whole day checking out the wine scene near Cape Town. A day that took me to four wine estates all within a couple of hours from what has quickly become one of my favourite cities in the world. Le Pommier (Apple tree in French) wine estate was once a flourishing apple orchard (hence the name) that dates back to the 1690s. It’s located between the main route between Stellenbosch and Franschhoek, both wine hotspots. It was here that I first sampled Bobotie, a South African casserole. It took me straight to the area where this dish probably originated and to discover Cape Malay cuisine in one of Cape Town’s most ‘Instagrammed’ spots.

Also Read: Discover Maldivian Cuisine: 3 Delicious Maldivian Recipes

_{In Picture: The Bo-Kaap area}

Ask any local for the most photogenic neighbourhood in Cape Town, and there’s a good chance you’ll get directed to Bo-Kaap (translates to ‘above the Cape’ in Afrikaans). Almost every corner in this grid formerly known as the city’s Malay Quarter is a great spot for pictures. Brightly coloured homes are complemented by cobble-stoned streets in an area that contains the largest concentration of pre-1850 architecture in South Africa. Bo-Kaap Kombuis is a local legend and a restaurant that serves authentic Cape Malay cuisine. So what is this unique cuisine and its origin? A trip to the Bo-Kaap museum in the area is your best bet for a back story that goes back to the days of the Dutch East India company.
Cape Town developed from the colony set up at Cape of Good Hope by the Dutch. During this period the Dutch also colonised Dutch East Indies (Indonesia) and Dutch Malacca (now in Malaysia – that is also the hub for Peranakan cuisine) from 1641 to 1824. The Dutch brought many slaves from this region that also included Indians many of whom were Muslims. Slavery was abolished in the 19th century after the British took over the area. Most freed slaves began congregating around Cape Town which was the only centre of Islamic faith back then in the region. Bo-Kaap is also home to the historic Nurul mosque established in the 1840s. The community began to be known as the Cape Malay community even though many of them were also from India. The community began to develop its own unique cuisine that is now recognised as one of South Africa’s most unique micro cuisines.

_{In Picture: Dessert platter at Bo-Kaap Kombuis}

Yusuf and Nazli who set up Bo-Kaap Kombuis (Cook house) are from the area. I didn’t announce my arrival and opted for one of their three Cape Malay tasting platters and a dessert platter. The tasting platter included a lamb curry, bobotie and a chicken curry that was served with rice, Malay-style sambals and rooti (spelt with an extra ‘o’). Each of these dishes featured a unique burst of flavours. The lamb curry had a unique tamarind twist. The team mentioned how most dishes contain turmeric, cumin and coriander in addition to a masala. Some of the dishes also incorporate cloves, cinnamon and cardamom. While the Malay influence is dominant, you will also see Indian influences and South African elements in the cuisine. The curries are usually paired with rooties. Their layered rooti includes butter, flour and water. It was closer to the Malabar parotta in South India than the roti from Northern India.

Also Read: Dining Experience At The World’s Oldest Vegetarian Restaurant, Haus Hiltl

_{In Picture: Bobote}

Faldela Williams can take a lot of the credit for the renewed interest in Cape Malay cuisine. She authored three cookbooks including the Cape Malay Cookbook that offer great insights into the unique flavours and cooking styles. These are some of the quintessential Cape Malay dishes you must try if you’re ever in South Africa. Let’s take a look.

Here’re 5 Classic Dishes Of Cape Malay Cuisine:

1. Koe’sisters:

A traditional Cape Malay pastry with a cake-like texture dusted with desiccated coconut. These are prepared from balls of dough flavoured with spices like cinnamon and cardamom before they’re cooled, cooked in a boiling syrup before being dusted with coconut.

2. Sosatie:

Satay or sate – skewers served with peanut sauce, is one of Malaysia’s best-known dishes. Sosatie is the Cape Town version and takes its name from sate and saus (for spicy sauce). Chunks of mutton are marinated (mostly overnight) with flavouring agents like garlic and curry leaves and then pan-fried or grilled.

3. Bobotie:

Sometimes referred to as South Africa’s national dish because of how popular this dish has become. This casserole (sometimes served in restaurants in a cast iron skillet) features curried ground meat at the base with a layer of egg custard on top. The version I tried was served with a yellow rice and sambal as accompaniments.

4. Biryani:

The Cape Malay version is unique because it uses lentils along with meat. The spices are similar in Indian versions of biryani but the rice, lentils, meat and gravy are cooked separately and mixed together.

5. Tomato Bredie:

It takes its name from the Afrikaans word for stew (bredie). This stew is now eaten across the country but is believed to have been introduced by the Cape Malays. This spiced stew combines tomato, mutton ribs and vegetables that are cooked for a long time with seasonings.

Source link

September 26, 2024
World Coconut Day 2024: How Coconut Is Celebrated In Indian Cuisine?
Coconut holds a special place in Indian cuisine. It is loved not only for its versatility but also for the unique depth of flavour and texture it imparts to our food. Coconut, whether grated or ground, made into milk or oil, is one of the regular ingredients of many regional preparations throughout the country and therefore essential flavouring for both savoury and sweet preparations. From the coastal regions of Kerala and Tamil Nadu to the tropical climates of Goa and Maharashtra, coconut can be found in everything from subtle curries to decadent desserts. Its importance is not limited to taste; it is related to many cultural rituals, festivals, and traditions that together make coconut a very important part of Indian culinary heritage. On World Coconut Day 2024 which falls on September 2, we highlight the best uses of coconut in Indian cuisine.

Also Read: World Coconut Day: 5 Unique Ways To Have Coconut In Your Breakfast

But before this, let’s see how consuming coconuts benefits our health, too.

Here Are 5 Health Benefits of Coconut We All Should Know:

1. Rich in Healthy Fats:

Coconut contains medium-chain triglycerides (MCTs), which are easily digested and converted into energy, promoting better metabolic health.

2. Boosts Immunity:

The lauric acid in coconut has antimicrobial and antiviral properties, helping strengthen the immune system.

3. Improves Heart Health:

Coconut oil is known to increase good cholesterol (HDL) levels, contributing to better cardiovascular health.

4. Supports Digestion:

Coconut’s fibre content aids in digestion, promoting gut health and preventing constipation.

5. Enhances Skin and Hair Health:

The natural oils in coconut are excellent for moisturizing skin and nourishing hair, preventing dryness and damage.

Which Cuisine Uses Coconut the Most?

Coconut is used extensively in various regional cuisines across India, but it is particularly prominent in South Indian and coastal Indian cooking. The versatility of coconut allows it to be used in both sweet and savoury dishes, adding depth, flavour, and texture. States like Kerala, Tamil Nadu, Karnataka, and Andhra Pradesh incorporate coconut in numerous dishes, from savoury curries like Kerala’s iconic “Avial” to sweets like “Coconut Barfi.” Coastal regions, where coconuts are abundant, rely heavily on this fruit in everyday cooking, making it a cornerstone of their culinary identity. The use of coconut in these regions is both a culinary necessity and a cultural tradition.

Also Read: 5 Amazing Benefits Of Coconut Water For Your Skin And Hair

Coconut can be used to make various dishes. Image Credit: iStock

How is Coconut Best Used in Indian Cuisine?

Coconut is celebrated in Indian cuisine for the layers of flavour, richness, and texture it adds to dishes. Its mild sweetness and subtle nutty flavor balance spicy and tangy components, and create a harmonious taste profile. In curries, coconut milk is often used as a base, lending a creamy, velvety texture that mellows out strong spices, especially in dishes like “Malabar Curry” or “Mangalorean Fish Curry.” The grated or ground flesh of the coconut is commonly used in chutneys and fillings, adding a delightful crunch and moisture.

Coconut oil is another valued ingredient, much valued in South Indian cooking, where it is used for tempering spices and frying, imparting a very unique aroma and flavour to dishes like “Puttu” and “Appam.” This fruit’s versatility stretches even into desserts such as laddoos, payasams, cakes, and halwas, where the chewy texture and rich sweetness are attributed to coconuts. It is more than just flavour that one experiences with the use of coconut in Indian cooking; it is a textured, mouth-feel-based culinary experience. Whether it’s the creaminess of coconut milk, the crunch of grated coconut, or the fragrant richness of coconut oil, this tropical fruit imparts more depth and complexity to Indian dishes than the average home cook could ever achieve.

7 Best Indian Recipes with Coconut:
1. Coconut Chutney: A quintessential South Indian accompaniment, made with grated coconut, green chillies, and tempered with mustard seeds and curry leaves. Click here for the recipe.
2. Kerala Avial: A mixed vegetable curry cooked with coconut paste and yoghurt, seasoned with coconut oil, and curry leaves. Click here for the recipe.
3. Prawn Coconut Curry: A coastal delicacy where prawns are cooked in a spicy coconut milk-based gravy, often served with rice. Click here for the recipe.
4. Coconut Rice: Fluffy rice cooked with grated coconut, curry leaves, and a hint of spice, often served during festivals and special occasions. Click here for the recipe.
5. Coconut Ladoo: A sweet treat made from desiccated coconut and condensed milk, often flavoured with cardamom. Click here for the recipe.
6. Thengai Sadam: A simple yet flavorful South Indian coconut rice dish, garnished with cashews and curry leaves.
7. Coconut Payasam: A creamy, sweet pudding made with coconut milk and flesh, and garnished with roasted nuts and raisins. Click here for the recipe.
Coconut is an indispensable ingredient in Indian cuisine. Whether you’re a fan of sweet or savoury dishes, coconut can add a delicious and nutritious element to your meals.
Source link
September 2, 2024