This weekend was a bit of a first for me, trying out live videos on Facebook and I want to give a big shout out to all of you for watching and chatting with me. I had never planned to do YouTube videos, the opportunity came my way and now I realize just how much I love shooting recipes. Live videos just takes things a notch higher and I feel the same sort of excitement doing these videos as I do while shooting recipes. If you’d like to see what I’ve been up to, head here to the Facebook page…
￼ My version of Gulab Jamun Cheesecake is a ‘no bake’ one and is made with hung yogurt instead of cream cheese or mascarpone. Best of all? I don’t use any gelatin / gelatine and have made it with agar agar or chinagrass instead. It’s perhaps the ultimate Indo-Western fusion recipes!
￼These really are the juiciest, most moist Chicken Satay skewers! The marinade is abundant with spices that give it a distinct Thai flavour. Paired with a unique cocktail created by the team at Johnnie Walker Red Label that has a jaggery & ginger syrup and kaffir lime leaves. This is what summer parties should be about, right? ￼
￼ Tzatziki is traditionally used as a sauce in Greek Cuisine, but I find that it makes for an awesome ‘dip’ too, especially for summer because it’s got cucumber that’s so cooling. It’s perhaps one of the easiest homemade / DIY recipes that’s super healthy too! Of course, the humble dill is the hero of this Tzatziki. Here, it’s paired with an awesome cocktail made with Johnnie Walker Red Label – The Red Fizz! These are the sort of recipes you want on hand to feed a crowd, but are really easy and effortless for entertaining at home.
￼ An easy Tomato & basil Bruschetta makes for a quick appetizer to feed a crowd. Perfect for the summer when you don’t want to spend too much time in the kitchen! It’s paired here with a cocktail called Red Label Snapper – fresh take on a classic Bloody Mary- made with Johnnie Walker Red Label instead of vodka! ￼
￼ Chef Sandeep Pande, formerly with the Renaissance in Mumbai, now moves on to take the role of Director of Culinary in Lucknow for Renaissance and Fairfield. While talking all things Kakori, kebabs and makhana, he also shares 4 major tips for home chefs – little things to totally elevate everyday cooking at home!
It’s amazing how soft, pillow-y baos _have become so popular in the land of _paos! I’d eaten baos abroad but when The Fatty Bao opened in Mumbai last year, it was the first time that I tried them in Mumbai. Since then, baos have become so popular and it’s really heartening to see the ‘Indian C
— Me wearing a chef’s hat. Your thoughts? Recently, I wrote an article about the Changing Face of Food in Mumbai – we’re so much more aware of food and there’s that much more to choose from. And while this kind of growing interest can lead us to believe that we are experts, the truth […]
— Jiggs Kalra with his son, Zorawar Kalra. Often given titles such as the ‘Czar of Indian Cooking’, what makes Jiggs Kalra and his achievements so special is that he wrote about dining out when options were limited, it was the ‘70’s after all; and gave us precise measurements when all we had were oral […]
You’ve read far too my of many of my posts to know by now that I’m no keeper of suspense or drama… if I’m excited about something I’ve made, my very first sentence gives away my excitement completely! So when you see a beaming picture of me with a post title about awards, I just can’t wait to tell y