I have always used beetroots in juices. Other than that, it has always gone overlooked in the fridge. But this salad is something that I can make not only at home but as a party appetiser too. I saw many versions of it, but this is something I did it to suit myself (according to my kitchen resources). Hope you like it as much as I did.
So, here’s how I made it. I finely sliced a fresh beetroot. Would recommend using a mandoline.
For the filling, I mixed fresh yogurt (although Greek yogurt would be great) and cottage cheese. I mixed three tbsp of yogurt with half a cup of mashed cottage cheese. Added salt and pepper for seasoning. Next up I added dried basil and mint leaves. Mint here made all the difference. I didn’t have fresh basil leaves, but that would take the taste a notch higher and closer to the true Italian flavours. Finished the filling with a drizzle of olive oil. Kept it in the fridge for later.
When I was ready to plate, I took my beetroot slices and arranged them on the plate. Now, if you have more time, you can marinate the slices in some kind of a vinegar but I only drizzled a few drops of lemon juice on it. Add in the filling on each slice; I found using my hands better here rather than a spoon.
For garnish, you can use any nuts and herb of your choice. I added crushed walnuts and mint leaves. And of course, a drizzle of olive oil. Again.
I can’t wait to try it again and share with my friends. But I guess, it will take a few more months or probably an year to get the party season started again.
Recipe inspiration: Pickle & Honey and The Peasful Vegan
The magic of a handmade product is heartfelt for both the maker and the consumer. Truth be told, conscious buying means supporting the local people. Our effort of finding food labels that you can choose to set your kitchen pantry continues. Here is the list of seven such food labels (see Part One for the previous 11).
Every piece of land offers a different taste and aroma. And as a food explorer, we must try what the other states have to offer. The spices grown in this part of India stands out for the similar reason. Established in 2015, Zizira is a passionate tale of saving local crops by reaching out a close network of farmers. Based in Meghalaya, the label and their dedicated team promise to bring forth chemical-free spices, exquisite teas, honey and more. They also offer a local turmeric variety that is pure and true to its original flavour, the all-natural and nourishing Lakadong turmeric. @zizira_explorers; Ph: 8119840256
Sue’s Homemade Preserves
Sue uses her naturally grown orchard goodies (located in Pauri, Uttarakhand) to handcraft food products that involve no chemicals or artificial flavours. Imagine a countryside table setting with the most delicious, seasonal, and fresh gourmet jars of plum preserve, grape jelly, tomato Kasaundi, Garhwali lime pickle and more—all from Sue’s hand-picked farm produce. Sue works with an undying passion to use traditional recipes with a twist of her own. Ph: 9958215553
Spirit of The Earth
At Spirit of the Earth, you can find heritage rice varieties from West Bengal, Orissa, Kerala, Tamil Nadu, Manipur, and Bihar, all under one roof. Grown in the fields near the bank of river Kaveri in a village called Manjakkudi in Tamil Nadu, the artisanal rice harvested here come in different colours—red, white, brown, black. To know which one would suit your health, go to the website, read the benefits of each rice, and select the one that suits your concerns. For instance, I wanted a rice variety for my baby and zeroed in on the Navara, a native version of red rice. @spirit_of_the_earth_2017; Ph: 044-24987977
The last time I went to Amritsar, I saw the famous Papad Wadiyan being sold in the streets near the beautiful Golden Temple. Having missed buying those, it was a pleasant surprise to see someone who’s passionate about the local goodies and want them to reach people. Ammiji’s, a small food business that started out with the founder’s grandmother’s (who is nearing 90) Classic Chai Masala, now sells homemade pickles, chocolate caramel spread, Chyawanprash, Kaadha, Phaalsa berry sherbet and of course, Papad Wadiyan. Labels like these beautifully treasure traditional recipes. We totally needed this, especially during the lockdown times, didn’t we? Ph: 8287508020.
Gouri’s Goodies Here’s a solution for your evening food cravings and pre-workout nutrition. Mumbai-based Gouri Gupta’s delectable creations are something you want to stock up on for a quick fix for your hunger pangs. Apart from cereal mixes, the label offers energy bars and ladoos that are made with the finest ingredients and contain no artificial flavours. Gouri’s website also has some healthy recipes that one can create at home. After all, healthy eating doesn’t mean compromising on taste. Ph: 9820645789
Hello, chocolate lovers! Hill Wild offers chocolate variants like King Chilli, Plum, Black Rice, Roasted Pumpkin Seeds, and Wild Apple that are made with naturally grown ingredients and come at nominal prices. Established in 2017, in Ukhrul district, Manipur, Hill Wild was founded by Leiyolan Vashum and Zeinorin Stephen, who boost their regional produce and hand-crafted techniques and create delightful chocolate bars. Try these chocolate beauties and include them in your gifting lists for this Rakhi. @hillwild; Ph: 8256968904
Founders Vinod Kumar and Priya Prakash established Naturally Yours, a decade ago in Mumbai, with a vision to enhance the lives of the local farmers and offer healthier pantry essentials. For us, their gluten-free pasta (red lentil, chickpea, quinoa) and healthy noodle varieties (multi-millet, red rice, buckwheat) stand out. These products do come with a high price tag, but if you are in for relishing junk food without any guilt, go ahead and eat clean. @naturallyyours6; Ph: 8767801982
Note: All pictures have been taken from the respective brands’ social media pages.
It was March end, when the curfew was supposed to hit the country. My husband and I did not prepare to leave Mumbai, but my mum was not listening. She wanted us to be with her come what may. I clearly remember the rush. I had stocked my kitchen with pantry essentials and so was the fridge. But all had to be given away. I stashed some basics in three bags for the three of us, my husband, myself and my 1.5-year-old baby. It was too hard to leave home, somehow. Looking at the plants, while shutting the balcony doors, it did hurt us that we are going to miss this space, but we thought it would be a matter of a month at the maximum.
COVID-19 is all about social distancing, so when we reached Surat, it was a different zone altogether. Life took a chill pill for weeks. My husband gave me a good shouting in a week’s time and asked me not to panic while meeting the building mates. They are risking their lives too by talking to you, so take it slow, he said to me. Ours is a three-decade old four-storied apartment. And our neighbours are almost like family. So, not meeting them would be a shame. At least, we had to greet each other.
The worrying soul in me about social distancing had to calm down a bit and let the lockdown period sail without anxiety. But I did have it a lot in me. Sleeping on my tummy did help. The whole thing about the future and people dying across the globe made me cry once every night. It was too difficult to imagine so many grandparents die in Italy. I could imagine them lying alone in their hospital beds and dying without seeing their families. It was sad to go to bed with these thoughts. And as the lockdown got extended again and again, I started questioning our sense of keeping hope.
Writing wise, the lockdown period was great, as it pushed me a bit in terms of trying new things. I started interviewing chefs for my blog, but knowing that I have hardly any readers, it did feel sad. But I had to keep writing. Whatever ideas I pitched to editors went to trash I suppose, as I hardly got any replies from them. The blog was all I had with me. And I had to write something.
Another thing that kind of got me upset was the fact that I was no more in my Mumbai kitchen. My ingredients were not there with me. I had to depend on my mother’s kitchen and her pantry. This thing was happening to me the second time. I mean, I was on bed rest for almost a year during my last pregnancy, so the lockdown thing didn’t feel like a burden. It was fine. But I did miss my freedom in the kitchen. I’m a mess of a cook. I hardly care for proportions, cleaning up the counters every five minutes and fearing new experiments. Which is why, within 10 days of staying at my mum’s, I had a small argument with her, and I had to make myself know that I’m no more in my kitchen. I had to let go. And soon, when my sisters-in-law stepped in, I started keeping away from the kitchen. I lacked confidence to be around so many people. I’m used to being alone, all fearless.
Online grocery shopping was something that kept us occupied. We were ordering stuff like there was no tomorrow, but slowly, we got a grip and realised it’s not going so bad, and that food stores will be open all year round. I tried my hand at baking buns and loved it. I also mastered a few Chinese dishes and the Pink Pasta.
The best part about my stay in Surat was the food sharing business with the sweet neighbours. I got to learn a few recipes that I always wanted to know from them. Meetha phula, gujiya, keri ki laungi, mint cooler, etc. Also, the more I noticed my mum in the kitchen, the more notes I made in my mind. For instance, I started nailing simple dishes like her. Also, mum has this thing about her. She keeps a positive vibe in the house, and so, I was at a relaxed mode. We had a help, who stayed with us, so the basic housework was taken care of well. My son had the best of his time there with kids all around, and I loved it.
Soon, I realised we had to fly to my in-law’s place. When the airports opened up again, we were a bit sceptical about the safety, but after a few weeks, we realised it’s a little risky, but it should be fine too. And in a few days, after out three-month stay in Surat, we flew to Delhi and rode to the nearby city, Rohtak. This is where my in-laws live. I haven’t stayed here for more than three weeks, but it didn’t bother me much.
After a week, I realised I had to do some major grocery shopping. Why would my mother-in-law, who is nearing 70, keep stuff she doesn’t make in the kitchen? Also, now was the time when I had to cook a lot. I couldn’t eat the stuff that my mum and dad made back in Surat. I especially missed the sweet items that they made like Kasar, Besan ki Chakki, Choorma, etc. I missed their food a lot. But I hardly had any time to think about it. My new schedule was tight, and in the spare time, I just used my phone to update my social media page or slept. The new pantry was sorted till some extent but having no basil leaves didn’t help.
For the next few weeks, I plan to make some DIYs for my baby, and plant some herbs too. I do miss my Mumbai home, but these times are hard on all people around, and I should only pray and protect my family as much as I can. I need to start exercising as the right side of my neck is bothering me a bit. And I need to take care of my husband’s diet, as staying at home all the time can ruin one’s diet. We also need to get my son’s vaccinations done, but we lack courage to visit a hospital for that. I have started shopping a lot, online that is. From Yuvi’s books to home essentials, our list is endless and my husband is really tired of it.
There is so much happening around, sometimes I lose track of how to be hopeful for the future. Till what extend can I protect my family from COVID? What impact will it have on us all in the coming months? When will a possible vaccine be available? Also, domestic tensions have started to crop up, and knowing the suicide cases around us through social media makes me all tensed. What does this time want to teach us? I don’t know. I only have questions in my mind as of now. Let’s keep gratitude till we sail through these times. And a wee bit of kindness towards each other will do no harm too.
‘Vocal for local’ has become a popular slogan in the country these days. I put my foodie hat on and tried to find out how local can one go in the Indian kitchen, without compromising on the quality and taste. The result was beyond my expectations with food labels that make a range of products, from hot sauce to flavoured butters. In this post, we list out our first set of local brands for you.
Love by Amma
Who doesn’t love homemade jam or freshly made fruit squash for delicious summer drinks? Tamil Nadu-based Aruna Rajarathinam is the proud maker of all the jams, syrups and squashes that are sold with the tag, Love by Amma. She uses fresh and seasonal fruits and creates flavourful products like mango jam, rose syrup and lime squash that contain no chemicals or artificial colours. @love_byamma
There’s so much that we can do with mustard. Now, imagine an artisanal (and vegan!) range of locally-made mustard sauces—Garlic, Mirchi, Bavarian and more. The range clearly shows how creative can one go with mustard, apart from the classic mustard sauce. From the farm of Way Back When Farm (Kichha, Uttrakhand) to your table, these mustard sauces clearly are pantry must-haves. @kunindamustards; Ph: 9927077009
Started by two Mumbai-based sisters, Preetika and Prerna Chawla, these handmade pickles—made from heirloom recipes coming from various corners of the country—are wonder picks for every home cook. The duo has come up with a range that goes beyond the popular options. The vegetarian range comprises mushroom, lotus stem, onion and jackfruit pickles, and the non-vegetarian range includes mutton, prawn, chicken and more. Party for your taste buds? Oh. Yes! @pickleshickle; Ph: 9930010633
Original Indian Table
Find rare grains like black soybean and lentils that are often overlooked by both buyers and stock keepers at grocery stores. Munsiari Rajma, Bamboo Rice, Barnyard Millet, Lakhori Chillies, or the Himalayan Schezwan Pepper—Original Indian Table is all about indigenous produce that deserve a place on our food racks. @originalindiantable; Ph: 011-46323694
For a person who doesn’t compromise with taste and flavours, a local snack box is a matter of pride and loyalty. Now imagine a range of local snack items—Kolhapuri Bhadang, Jamnagari Chiwda, Bengaluru Hurigalu and the Kolkata Chanachur, all available under one roof. PostCard Snacks brings them all (check out all the eight variants) with their range of locally-inspired snack items. Available across cities and at online stores. @postcard.of.india
If you are a vegan or someone who’s into conscious eating, you would know how crucial nut butters are for your food table. This Bengaluru-based food start-up offers plant-based products like condensed almond milk, peanut-flax chutney, and almond butter (with dark chocolate) that are gluten- and soy-free. If you are a parent, who is looking for something that will suit your child’s gluten, soy or dairy allergy, here’s your pick. @jus_amazin
Aamra by NSK
This Ghaziabad-based food house offers handcrafted products that are made with traditional techniques and forgotten local recipes. But the most special part about these products is that these are all made by the women at the Nari Shiksha Kendra. Choose from salad dressings, spices, dips, and pickles (imagine five varieties of lemon pickle) and more. Ph: 7042480640
Naagin Hot Sauce
Naagin Hot Sauce is a revelation if you are into authentic flavours. Made with Sankeshwari chillies sourced from local lands in Maharashtra, the hot sauce is to die for. The second variant they offer is the Bhoot hot sauce that is made with Jolokia chillies that are locally grown in Assam. The biggest takeaway is that the Mumbai-based label promises the sauces to be vegan and all-natural. Are you still eyeing those imported hot sauces? It’s time we switch to a local one! Ph: 9372065772
A crispy, roasted slice of bread is incomplete without butter; it just makes everything taste better. We have heard of herb butters, but Sunita of Little Treats makes artisanal butters with local and exotic ingredients that offer butters that beautifully compliment your homemade food. Find butter variants like mushroom, mango, kadipatta, thecha, strawberry, pomegranate, green garlic, miso honey and much more. Ph: 9820305472; @littletreats_
Started with an undying passion for fine chocolate, Ahmedabad-based food start-up, Toska – Artisan Chocolates, is Ishan Pansuria’s labour of love. Choose from native and exotic variants like rose and saffron, coffee and cardamom, mocha elixir, and biscuit and berry. They also offer chocolate spreads with flavours like hazelnut elixir. The next time you want to pick a special gift (that’s local too), you know where to go. Available at popular online stores and stockists in many cities like Goa, Pune and Jaipur.
If you are a newbie mum, you would completely understand the confusions that come along with baby food. Your search ends here with Early Foods, a Pune-based food venture run by Shalini Santosh. We love their date powder (a natural sweetener for babies), ragi almond and date porridge mix and the gluten-free jaggery cookies. Early Foods offers organic baby food options like teething sticks, cookies, natural sweeteners, porridges, drink mixes and more. Ph: 7498549249
Our lives are made up of dreams. We visualise them with great passion, and give it our soul to fulfil them. But, when you realise the dream can no more thrive, you can feel the cocoon coming apart. What you actually need to do is to wake up the next morning, smell the coffee and keep going. Dream another dream. Eat a chocolate chip cookie, probably, and be hopeful for tomorrow.
As a chef and an entrepreneur, Pooja Dhingra dreaded the shutdown of Le15 Café in Colaba, Mumbai. Her food enterprise, Le15 India, is an iconic one in Mumbai, which includes many counters across the city. Le15 Café, however, was a place she often called her home. “I had to make a tough decision based on the current economic climate. It was a decision that wasn’t easy (but a necessary one) so that the rest of the business could survive. I spoke to my investors and mentors and took the decision based on all the facts in front of me,” says the 34-year-old chef.
After seeing all the love for the café, Pooja and her team decided to come up with an e-cookbook (in less than a month’s time) with the precious recipes and stories coming straight from their kitchen. “It was heartwarming to see the memories everyone had of the café. It made me believe that when you put out something with the intention of love, it’s received with that same intention,” says Pooja.
A cookbook for the memory keepers
“I’ve always wanted to write the Le15 Café Cookbook and highlight our recipes and dishes. When we shut the café, I was heartbroken and wanted our recipes to live on forever. That’s when we decided to have an e-cookbook (with co-author, Tejashwi Muppidi, who was the head chef of savouries at the café). Now, people can make their favourites at home and support our business and team with every purchase,” says Pooja. The e-cookbook has 50 recipes of basic items like pickled onions and hollandaise sauce, breakfast hits like Pooja’s Omelette and the Turkish eggs and of course, the pancakes, pastas, waffles and desserts (yes, the hot chocolate is included too).
The feeling of home
As a kid, Pooja remembers the special meals that her dad cooked at home for the entire family. During the lockdown, the chef in him came back in action. “It’s exciting to see him rediscover his love for food and cooking,” says Pooja. The current scenario has allowed her to catch up on some reading and learn the most-cherished home recipes. “I’m trying to learn how to cook from my family. I haven’t spent so much time at home in 10 years and the silver lining is that I’m with them. Considering that the ingredients are limited and access to groceries is sparse, I’m not experimenting too much with anything new,” says Pooja, whose current reads are Normal People by Sally Rooney and Everything is Figureoutable by Marie Forleo. What is the first thing she wants to do when the lockdown is over? “Honestly, I just miss the simple things like having dinner and being with my friends. Post pandemic, that’s the thing I’m most excited about,” says Pooja.
Memorable meals around the world
As a child, Pooja used to love it when her Nani visited her from Delhi and cooked some good food in their Mumbai kitchen. “That was the time when actually I ate the typical Punjabi food; those are all happy memories,” says Pooja. Her favourite travel food memory, though, is from the time when she had travelled to Peru. “I had one of my most incredible meals at a restaurant called ‘Central’ in Lima, Peru,” she says. A trip to Tokyo made her believe that delicious food has no labels. “I had a simple pork cutlet from 7-Eleven in Kyoto, Japan. It was just a random day; I walked in, picked up something from the supermarket, and, it turned out to be one of the best things I’ve ever eaten that costed like nothing!” reminisces Pooja.
Good days, bad days
Life of a pastry chef is not just about berries and pies, there’s a new little war at work every day. “I don’t think life is a cakewalk for any person running a business. There are always problems and nothing can prepare you for most of them. I’ve been running Le15 for 10 years and the challenges have only changed in nature but they still exist. From starting out as a very young businesswoman, not being taken seriously and trying to understand the business to now dealing with a large team, navigating the future and planning for scale—there’s a lot of hard work that has to be put in,” says Pooja, who also enjoys teaching baking skills through her studio workshops and books. Her newest dessert store is ready to open its doors at Palladium, Lower Parel, Mumbai (when the mall reopens after the lockdown).
Word of wisdom
If you’re an aspiring baker, listen out to what Pooja has to say. “Just be patient and passionate about what you do. The only competition you should have is with yourself. What matters the most is to keep learning new things and working on your skills.” And, don’t forget to wear the right attitude, the way she does. “There’s a lot that one doesn’t know and that keeps me motivated to constantly learn and grow,” says Pooja.
Le15 Café Cookbook is written by Pooja Dhingra and Tejashwi Muppidi. It can be bought here.
He is India’s chef next door for millions of home cooks who find his cooking effortless and fun. Behind his modest smile is his strong culinary repertoire that makes chef Ranveer Brar stand out in the crowd. Here, he talks about his family life as he’s homebound, like the rest of the world, during these COVID-19 times
Being at home is something every chef must be grateful for these days, as their routines slow down. Chef Ranveer Brar is no different. He’s at his Mumbai home with his family and has been balancing out his time while creating content for his followers on social media. “Spending time with my son is something I was not able to do due to to my frequent travels, so, this is a great opportunity for me to catch up with the family,” says Ranveer.
The magic of home cooking
Ranveer loves the fact that he’s getting to cook for his family during these tough times. “As chefs, sometimes, we tend to get lost in the glamorous food of the commercial world. For me, now is the time to rediscover the comfort of home food,” says the chef. Ranveer supports the thought of making the best out of the resources that are made available at home. “I have always believed that less is more, and it’s the principle that is in force now more than ever,” says Ranveer, who likes to indulge in quick/cheat meals for his son and himself.
Bonding with his child
For any parent, being stuck at home without any outdoor activity can be nerve-wracking, but, for Ranveer, this time is all about enjoying every day with a positive mindset that helps one see a broader picture. “It is a challenge to keep kids constructively occupied at this time, especially when we are all mostly confined indoors. But, it is also a blessing in its own way. Try and inculcate healthy habits in kids, plan interactive family activities rather than leaving the kids alone to be entertained with digital media all the time. Rebuild that family bond,” he says.
Keeping busy at home
Apart from creating content for his brand and the ones he’s associated with, Ranveer is constantly doing recipes and live sessions on his Instagram page for his tribe. “Also, I’m catching up on my reading list and revisiting my bookshelf. Uncommon Type by Tom Hanks, The Third Curve by Mansoor Khan and Food for Thought – Thought for Food are some of the titles I’m reading at present. I’m also watching the latest season of Money Heist and Sherlock, my current favourite digital series,” says Ranveer.
Revisiting childhood summers
As a kid, Ranveer clearly remembers the train travels that he took with his family from Lucknow to Punjab. “The one thing about those journeys that pops up in my mind is the safar ka khana or the travel food that my mum cooked for us. It was unforgettable,” says Ranveer. Apart from this, the chef remembers being with his grandmother—whom he fondly calls Biji—in their ancestral kitchen or guarding the fields as a young boy. “Our summer holidays coincided with the harvest time for wheat, and after the harvest, we would sow alfalfa for the cattle. I was the guardian of the fields, and it was invariably my job to look after the crops. At that age, I used to feel a bit off when other kids at school would recite their interesting vacation stories and mine would be the same every year. But in retrospect, it’s become my most cherished memory,” says Ranveer.
We all have our own version of childhood stories when it comes to mangoes. And for Ranveer, his goes like this, “As kids, we used to pluck the mangoes from the trees, drop them in buckets of cold water and go off to play cricket (with bats that were made with mango tree branches) and come back to enjoy the juicy mangoes.”
The Pandemic effect
The five restaurants that Ranveer owns are currently operating with limited staff for deliveries, he confirmed. How will the pandemic impact the restaurant business? “The recovery from the COVID-19 situation would be a joint exercise, a give and take act between landlords, tenants and staff. Every one will have to pitch in. And this includes stretching the currency to stay afloat as well,” says Ranveer. Not just this, the food that would be cooked in professional kitchens might also see a streak of change, according to the chef. “Dishes ordered would be simpler. The menus—on the whole—would be smaller and simpler that would require less ingredients,” says Ranveer.
Meet Jaipur-based Tejasvi Chandela, who is all set to take the baking world by storm. Here, she talks about her favourite desserts that she’s had around the world and gives us an update on her creative life.
Since the past few years, chef and entrepreneur Tejasvi Chandela took it all in her stride to excel in what she went on to do in life. From studying at Le Cordon Bleu in Paris to doing her masters in chocolate making at EPGB, Barcelona, she has come a long way to reach where she has. Today, she enjoys the sweet taste of success, as she is the proud co-founder of All Things—an artisanal chocolate label, and runs Dzurt (cafe and pâtissière) and Cut Chocolate Cake (a studio kitchen) for imparting workshops.
The current lockdown scene, however, has helped her push the envelope in terms of reaching out to more people and share her baking expertise with. Apart from doing tutorials on YouTube and on her social media page, she is busy reading (her current read is Macarons by Pierre Herme) and penning her first cookbook. The cherry on the cake is the time she gets to spend with her baby girl and family. “I’m trying to stay motivated as much as I possibly can. There are good days and bad days—but I’m sailing through it like everyone else,” says Tejasvi.
Know her signature style
Tejasvi likes to give her personal touch to everything she makes in the kitchen. She takes inspiration from her travels, experiments at her All Things’ factory space with the assorted bars of chocolate and finally, uses her mastered French techniques to lend her own touch to the recipes she’s had since childhood. “I like to stay true to what I love to eat, and bring that to the table. For instance, I love S’mores. So, I decided to get my own version at Dzurt (her pâtissière and cafe in Jaipur). I have got a S’mores Choux Bun, which is basically a choux bun with a chocolate cremeux filling, a brûléed marshmallow fluff on top with a house-made graham cracker stuck on the side,” says Tejasvi.
Debunking baking myths
For Tejasvi, one should always have fun while baking. “Baking is therapeutic and I genuinely believe that the mindset in which the cake was made is exactly how it turns out in the end. Having said that, I find the cut-and-fold method while making a cake batter a waste of time. It means nothing and rather, incorporates air in the batter. Your cake should never be over-beaten once the dry ingredients go in, as that will make the cake even more dense. Just mix the batter with a whisk first and finish it off with a spatula,” she says.
A baking trick she swears by
“Foil paper is my go-to buddy in the kitchen. It’s a fabulous thing to play with. Many a time, I use steel/aluminium rings (bottomless) to bake my cakes. While I do that, I just place a piece of foil underneath and scrunch it up from all sides and this gives me the perfect mould,” says Tejasvi, and adds, “If your cake is fully baked on the top, but, is raw from the inside, you can gently place a piece of foil paper on top of the mould and save the cake from burning or browning the top.”
Much-loved dessert moments
Thinking about her favourite food memories, Tejasvi recalls, “Every Sunday, my father would make banana flambé for us kids. Even now, there are times when we pester him to make it.” She fondly remembers the first time she got to taste what she calls the best tea cake in the world—the Victorian sponge cake. “I had it for the first time next to the Windsor Castle, which was very close to my university in London. The feeling of sitting in the garden on an English summer day and eating a slice of that heavenly cake—I’ll never ever forget that taste,” says Tejasvi. When her classmate made Brigadeiro—a traditional Brazilian dessert—for her, she knew she could never forget the taste for a long time. “I was studying in Paris at the time. My Brazilian bestie, Lulu, and I took a weekend off and went to see my god mother at Les Sables-d’Olonne. I remember entering a grocery store, where Lulu picked up a can of condensed milk, dark chocolate, butter and cream. We went back to our apartment and she made Brigadeiro and it blew my mind,” says Tejasvi.
Predicting the future
“Honestly, post-pandemic, I really hope our businesses can sustain. Looking at the current scenario, our industry is going to take a huge hit. Nevertheless, I hope chefs remain inspired and something amazing comes out of this. Wishful thinking can do no harm,” she says.
A passionate foodie, mum, TV host, author and co-owner of Gaia Gourmet (Bollywood’s most-loved catering label), Shilarna Vazé is an inspiration for many home chefs. Here, she talks about how she spends her self-isolation days at home and spills a few kitchen secrets.
Taste Memory Talks: How are you coping with the current self-isolation days?
Shilarna Vazé: “As a working mom, I’m using this time to do all those things I said I wanted to do but didn’t have time to. Now, I can hang out with my baby without having an agenda of what’s next, cooking for my family and doing yoga (not as regularly as I would like). I’m enjoying this time without the pressure of our usual go-go-go lifestyle.”
TMT: What do you love to cook the most these days?
Shilarna: “I love to cook what I call ‘simple’ home meals but might not seem simple to a layman. It could be ramen one day or poha the next or a flourless chocolate cake! We basically cook what we feel like eating on a day!”
TMT: At home, which are the kitchen tricks and tools you swear by?
Shilarna: “A well-stocked pantry is the biggest essential. You can’t cook interesting food if you don’t have interesting and assorted ingredients in your kitchen. As far as tools go, my blender and oven are really being used. A good peeler and mortar pestle and a salad spinner are essential as well.”
TMT: Tell us a few food memories that are close to your heart. Also, a few of your favourite books. Shilarna:“Varan bhat and fried fish from my childhood. The fondue that I had in the Swiss alps (reminds me of my husband’s home). Also, I’m a die-hard fan of amazing dim sums. When it comes to books, IlikeIsland by Aldous Huxley, An Omnivore’s Dilemma by Michael Pollan and the Third Plate by Dan Berber.”
TMT: Post-pandemic, what changes can you see in terms of food trends?
Shilarna: “I see everyone wanting to be more self-sufficient, wanting to cook more, grow more and come back to a slightly more holistic way of living.”
Michelin-star chef and restaurant owner, Garima Arora, shares her thoughts on life under lockdown, her most memorable meals, and why her dad is her biggest inspiration.
She is in Bangkok, far away from Mumbai, her home town. With the lockdown in place, Garima has embraced well to a slow lifestyle. How’s a typical day at home? “I’m a routine kind of a person. Every day, I take my dog, Aloo, for a walk at 8AM for about an hour, followed by my daily chai and a couple of hours of work, and then chores and some reading. I eat an early dinner with a glass of red wine. Before I head to bed I FaceTime with the husband (who is now in Mumbai),” says Garima.
For Garima, her daily routine is all about living a healthy life. “Now that I have time, I take this opportunity to really focus on my health. It was challenging before when the restaurant was super busy all the time. These days, I enjoy cooking myself simple, healthy meals. My go-to meal is scrambled eggs with some good bread,” she says. Her local bakery, Salee, is her saviour when it comes to artisanal baked goodies. Garima is not at all into TV. She’d rather see something that inspires her to stay fit. “Of late, our PR manager has been sharing some good home workout videos on YouTube. I highly recommend Natacha Océane’s HIIT workouts,” says Garima.
“I’m currently reading Curry by Lizzie Collingham and Butter, A Rich History by Elaine Khosrova. I just finished The Shining by Stephen King,” she says.
Her love for good food comes from the memorable meals her father cooked at home. “Being in the kitchen with my father as a child is definitely one of the most defining moments of my life. He travelled a lot and would bring back home (at the time) exotic recipes like hummus and baba rum. The reason I enjoyed his food so much was that he always cooked with pleasure and joy,” says Garima.
“My husband and I celebrated our first anniversary in Tromsø, Norway. One of the things that I remember fondly from that trip is the fish stew. The weather was really cold at the time and to have something hot and delicious like that was the best thing in the world. I pretty much had it everyday on that trip,” says Garima. The other dish she fondly remembers was prepared by the Filipino chef, Margarita Forés. “She whipped up this dish called Kinilaw—which is a Philippine ceviche—right in the middle of the market when we were in Manila last year. It was a salad—made with the freshest crab meat and coconut milk we’d ever had—tossed with palm vinegar and fresh chillies. I’m getting hungry just thinking about it!” adds Garima.
A home recipe close to her heart
“My father makes this pickled ginger that he always keeps at the dining table. The thinly sliced ginger is left in vinegar for two weeks at room temperature. It’s very simple to make and so versatile. It can be added to anything and will instantly brighten up any dish with some spiciness and acidity,” she says.
While home chefs are cooking day in day out to inspire themselves, what the future food trends behold is an unknown territory that’s tough to talk about. “Future predictions are guesses at best because how this all ends will mostly depend on how long this lasts. Right now, we are taking it day by day,” says Garima before signing off.
I’m at my mother’s place, and I’m constantly trying to divert my mind whatsoever. In spite of running around my toddler, I end up thinking a lot. But thanks to my cooking and baking expeditions, I rather plan to gamble with yeast and coconut milk instead of overthinking how life will be after a few months. We got to find hope. We got to calm our anxious minds. And yes, we got to save our pantry from using too many ingredients but it’s a bit tricky. How else will I divert my mind if I don’t try something new in the kitchen? I don’t mean baking a cake every day, but one or two baking expeditions in a month shall be fine?
I’m not a person who can use a weighing machine, let alone kneading a dough with yeast. These days, however, I feel like going all out there, without fearing the outcomes. It can cause embarrassment when my dough doesn’t rise or when a loaf of bread comes out flat, but who cares. Until and unless you keep going, there’s no point getting stuck and giving up. Now, I’m a basic person when it comes to food. So, I thought, it would be great if I could make some basic buns. Lockdown days don’t allow us to step out, and then I thought, what the hell, it’s high time I try making some.
So, here’s how I made some burger buns. Titli Nihaan of the Bread Kitchen came to my rescue. It is her recipe that I tried, but you got to see how it went in my kitchen.
Step one: You got to activate your yeast. If your yeast is not active, your dough won’t rise. You can never be in a rush with yeast. So, I added around two tsps of inactive yeast and two tbsps of sugar to 300 ML of homemade buttermilk. In Title’s video, her buttermilk became all frothy in ten minutes. But, it took me an hour to just see those bubbles and it almost was more than an hour when my buttermilk became all frothy. And, I was good to go to my next step. Tip: If your buttermilk is not frothy even after an hour, take some warm water and do the same process with it. It should activate in 15-20 minutes.
Step two: Knead the dough. Now, we need four cups of all-purpose flour or maida for this recipe. Maida is excellent when it comes to how soft are your burger buns, and if you have those occasionally, it’s better to eat the best ones that are risen well and that only a maida dough can help you achieve. But, I had only two cups maida with me, so I went ahead and took two cups of whole-wheat flour and two cups of maida. Added a tsp of salt, and slowly, started adding the frothy buttermilk to it. Now, make a dough. I added one cup of warm water too, as I couldn’t achieve a good consistency. After getting to a sticky dough, you need to knead it for 10-15 minutes.
Step three: Knead the dough. So, sprinkle some maida flour on a clean kitchen counter and start kneading the dough. I used some ghee and flour in between to keep the process easy. Watch Titli’s video for the technique. Have attached a link here. Then, place the dough in a big bowl and cover it with a wet kitchen towel or plastic bag or cling wrap.
Step four: Now, for some, their dough goes double in an hour. But I took 2.5 hours. Once you know it has gone double, you need to start making the round buns and place it in a greased (I used some ghee) baking tray. Take the dough out of the bowl and knead it for a minute or two to remove the gas out. Take some flour on the counter or ghee on the palms of your hands to knead well. Now, make small balls out of it. Weigh each of the ball on a weighing machine and make sure all of them weigh the same. Then, follow Titli’s instructions and make your buns as she shows in the video. Now starts the second round of proofing the dough. Your bun balls should rise after about an hour. Cover them and keep the tray in a warm place. Tip: If you want to make pavs or Pav Bhaji, follow Nisha’s instructions in this video on how to go ahead.
Step five: After you know that the dough balls have risen, you need to bake them. With a silica/plastic brush, polish the top of each ball with milk. Once you do the milk wash, sprinkle some black and white sesame seeds on them. Bake the buns (I used the roasting option which makes the heat was on, on both the sides) on 200 C for 15-18 minutes. once you know that the buns are looking a bit brown on the top, remove the tray and check.
I was on cloud nine after this baking session. If you can activate the yeast well, chances are, your buns will turn out all right. Happy baking, you all!