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What's Best in the World of Food

India's first premium video magazine for recipes, reviews, and news & updates from the world of food

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The CDH Khichdi (Risotto) - a hearty khichdi inspired by Italian cuisine.

Navigating the food streets of Delhi, Comfort Food: 80 Easy-to-Make Recipes travels through cuisines of Morocco, Asia and Italy for easy, lip-smacking dishes that bring you home.

In his latest book, Le Cordon Bleu Chef Michael Swamy pairs up with Food Stylist & Researcher Mugdha Savkar mixing the traditional with the modern bringing you global food influences “guaranteed to soothe the evolving Indian palate”.

In this email interview Swamy talks about the evolving idea of Indian Comfort food and how cooking it can add some pretty impressive culinary skills to your repertoire.

 

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London Dairy Ice Creams

 

The brand known for premium ice creams and finely crafted ingredients has an array of flavours to help you beat the summer heat this season! Give it up for Chocolate Brownie Delight, Berries n Cream, Tiramisu and Mango Sorbet. Here’s more to build sweet anticipation:

 

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By Rushina Munshaw Ghildiyal

Chicken salad is a perfect crowd pleaser. One of those great meals that everyone loves! It’s healthy, simple, requires limited ingredients and is extremely versatile. Perfect for the multi- tasking women who have to juggle between work, home, family and end up neglecting themselves. So ladies, here are some salads you can put together in a jiffy and toss it in the refrigerator for later!

 

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Oh no, it's Valentine's Day and your partner expected something special but you didn't plan anything? Well, if you're moderately good in the kitchen, here's three recipes that if mastered, will help you win over the coldest of hearts. We've gotta warn you though - they're pretty high on difficulty levels so plan a day in advance. 

All three recipes have been given to us by Chef Ranveer Brar, TV personality, currently Senior Executive Chef at Novotel and we've gotta say quite a bit of eye candy himself!

 

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When we approached JW Marriott for a shoot with the Chef de Cuisine at Arola, a niche Spanish lounge, there’s no way we’d have known they’d volunteer to give away 2 of their signature dishes – Patatas Bravas, and Crema Catalana that Chef Manuel Olveira creates in this video at Arola.

 

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A day before the Kala Ghoda festival kicked off at SoBo, Kurla in the northern suburbs was through Day 1 of a hip, new wine festival at the sprawling Phoenix MarketCity.
 

 

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Food Hospitality World’s Great Indian Culinary Challenge that had Mumbai’s chefs competing to showcase the best the craft has to offer, now has 8 years of tradition behind it. What started as a way to foster goodwill among chefs has definitely turned competitive over the years, with over a 100 chefs from leading hotels and hotel management institutes participating.

 

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  KhaanaWaana Review: Back to Nature Sea Salt Roasted California Almonds

My earliest memory of almonds involves being hounded by my mom who tricked me into believing that eating soaked, shelled almonds will bestow me with a super brain, an amazing memory and increased concentration to help me retain lessons in school. Nothing of the sort happened!! Today, however, years later (having experienced the wholesome goodness of the almond), I know better and I can only say - I love almonds! They’re my favourite nuts. Salted. Plain. Roasted. Shelled. Chopped. Sliced. It’s almonds all the way!

 

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Chef Suriya at Spices, JW Marriott, Mumbai

JW Marriott Mumbai’s weeklong Thai Street Food Festival I wrote about earlier was a riot of Thai flavours put together by Chef Suriya Phusirimongkhonchai at Spices. Of the extensive menu at the fest, I chose two dishes and a dessert that must be tried, and Chef Suriya has graciously shared these time-tested recipes with our readers. 

 

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Tips: Uses of Vinegar

Vinegar does different things to different foods. Broadly, it balances flavors by adding a slightly sweet and mostly sour tang, reduces bitterness in a recipe, and enhances the flavor of ingredients in sauces or dishes. It also has specific sweet little uses I bet you'd like to know about. 

 

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We caught up with Chocolatier and Owner of Fantasie Chocolates, Zeba Kohli, at a wine-chocolate pairing workshop at the Pune Farmer’s Market in Mumbai. And we asked for a few tips on cooking with chocolate.

 

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Technique: How to Make Non-Alcoholic Substitute for White Wine

I’d wanted to make my best risotto for a dear friend who was visiting Mumbai and said would come by. But she had one request -- could I make it without white wine because she was off alcohol in any form?

 

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Video Recipe: Ingredients for Veg Mediterranean Sandwich

Nothing beats Monday blues surer than light, comforting food slipped between two slices of bread. This week, I’ve put together a beautiful veg Mediterranean sandwich you don’t need to pull out the works for. Just olives, sun-dried tomatoes and feta cheese over a layer of pesto. Watch the recipe video here. 

 

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Recipe: How to Work with Gelatin and 10-Minute Mousse Recipe
This is the easiest dessert recipe I have ever posted. Just 10 minutes and it’s ready. The only effort involved is setting the ingredients on your counter. This recipe is a perfect example of creating something on the back of a technique learnt well. If I hadn’t understood how to work with gelatin, this dessert would not have come about at all.  I had some strawberry crush and vanilla ice cream in my refrigerator. So I thought why not try making a quick mousse out of it. In my first few attempts the mousses came out very rubbery and the...

 

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Restaurant Review: YumCha Vie Restro-Lounge at Phoenix Market City, Kurla

YumCha Vie from the house of Vie (owners of Vie Lounge) is located right at the entrance of Phoenix Market City, Kurla. Glance over the bamboo fence separating the foyer from the restaurant, and you see a big al fresco seating area that makes up only half of this huge (by Mumbai mall standards) 100-seater standalone.

 

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 Recipe Video: A spicy twist on traditional pomegranate sauce

Pomegranate sauce is a staple in Mediterranean cooking, but kicks ass even outside its traditional domain. You’d find it in supermarkets labelled as pomegranate molasses, and is easily made at home. Whenever you're looking for a beautiful balance of sweetness and mild sourness, you should give this sauce a try. 

 

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Video Review: Kuhn Rikon Egg Separator

I've been using this egg separator manufactured by the Swiss brand Kuhn Rikon for over a year now. My husband bought it in Hong Kong for $32 (roughly Rs. 2000). I feel the thoughtful design makes it a must-have and complete value for money for prolific bakers or anyone fond of egg white omelets.

 

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Recipe Video: Crisp Fried Eggplant Dredged with Peanuts

We met Chef Nilesh Limaye at a restaurant where he is currently the consultant chef. Among all the Pan Asian fare that arrived from his kitchen, what we particularly loved was the fried eggplant platter. We remarked how close the flavours of the dish were to the Indian palate, and indeed, it was because the appetizer was inspired by the Mumbai Bhel. This one was an eggplant and peanut snack made the Pan-Asian way.

 

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KhaanaWaana Events: Chef Michael Swamy at Nine Hills Cooking with Wine

We met Cordon Bleu Chef Michael Swamy on the first leg of Nine Hills’ ‘Wine in Food’ -- a 7-day road show that aimed at popularising cooking with wine (watch the event video here). At the event, held at the Westin Garden City Hotel, Mumbai, Chef Swamy made two salad dressings – a Chenin Blanc Vinaigrette, a warm mulled red wine dressing, a chicken main course dish and a dessert. Read on for the salad dressing recipes and Chef Swamy’s tips on choosing the right wine and cooking with it.

 

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If the first wave of popularizing wine culture was wine tasting and pairing and the endless talk around it, the second is cooking with it. Since, wine continues to be a buzzy, distant terrain for Indians – more terminology than actual rolling around your tongue – cooking with wine may well hit a ‘note’ closer home because it is about doing it yourself in the unaffected comfort of your kitchen.

But that's not exactly why Pernod Ricard’s Nine Hills Wines hit upon the idea of popularizing cooking with wine.

 

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