Tag Archives: marinade

Cooking with this versatile Greek Yogurt

Greek yogurt caught my fancy when I was living in London a decade ago and my love affair with it continues. Sadly, there was no proper equivalent to it in India till Epigamia came along recently. Rich, creamy, luscious and yet, low fat. The perfect protein and calcium fix, I need at my age.

 

I have been picking up and devouring various flavours of Epigamia, Banana Honey and Vanilla bean and strawberry being my favourites.

new cups_strawberry

 

 

Of course while many of us cook with dahi or curd at home especially in Indian food, as amrinades or in masalas for gravies, I was intrigued when invited to Bastian. Famed for its food, helmed by maverick Chef Kelvin Cheung, Chef was going to serve dishes created using Epigamia, Greek yogurt, I was informed. Wow! That sounded exciting.

And exciting it was. The strawberry smoothie served at the outset wowed my palate with the flavours- thick, creamy and the touch of balsamic, I think, did the trick. Was refreshing alright.

Roasted spare ribs with mango yogurt, sounded enticing. Chef Kelvin used the yogurt as a marinade and left this overnight to absorb the yogurt and tenderize the meat. The result, melt in the mouth fare, well-spiced and balanced.

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The truffle mushroom sweet potato pappardelle took me by surprise. It is one of the best dishes I have ever tasted. The creamy texture imparted by the natural yogurt was a delight for the taste buds. In the non-vegetarian version, caramalised yogurt was used for the lobster. The flavour profiles matched perfectly and the textures were stuff dreams are made of. The crunch, bite, creaminess was a roller-coaster ride for the palate, which it gladly embraced. No, I did not miss being a Carnivore today.

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Chef Kelvin Cheung’s mastery over his craft is undisputed and his clever and skillful use of Epigamia Greek yogurt was ample testimony.

The dessert, expectedly was a treat. The honey banana yogurt was used to make a creamy custard and served with banana bread and black pepper honey it surpassed my expectations. The natural sweetness of the yogurt accentuated the other flavours and made it a delectable dessert.

A delightful afternoon of discovery, this meal turned out to be. And with Rohan Mirchandani, one of the founders for company, the afternoon was certainly memorable.

The versatile ingredient that Greek yogurt is has set me thinking. Time to do embark upon my experiments in the kitchen with Epigamia. Not just going to wolf these down but shall put them to sue in cooking too.

 

 

 

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Rustic & Robust Flavours from A Village

Pind da khana sounds comforting at once. After all it means, food from your village. And here, if the ‘pind’ in question is Punjab, well, automatically it spells familiarity and comfort for me.

Baluchi at The Lalit, Mumbai is currently hosting a Pind da Khana festival till Saturday for both lunch and dinner.

My lunch began on a refreshing note with the Shikanji soda or lemonade with rock salt and soda. The right amount of sweetness and salt. Just the way I love mine. It helped me create an appetite.

shikanji

The menu was fairly exhaustive and I was in a dilemma. What shall I eat or skip? Amritsari Chholey kulchey, Patialashahi kadhai Paneer, Kadhi pakoda, Jalandhari barrah boti and Amritsari Machhi. I was impressed with the vegetarian options too. .

The traditional Atte Gond ka halwa, whole wheat flour sweet delicacy with nuts and natural gum- recipe which originates from Phagwara district- a sugar producing belt of Punjab as well as gulabi phirnee, gulab jamun et al, adorned the dessert section of the menu.

Executive Chef Angshuman Chakraborty came to my rescue and promised to send me small portions of some of the special dishes. I was sorted.

The chicken tikka and Macchi Ajwaini tikka arrived. A bite into the succulent chicken tikka and I figured out this was no ordinary fare. The tikkas were well marinated and the flavours of the marinade had enveloped the tikka perfectly. The fresh pieces of  River Sole fish with the right amount of spices that teased my taste buds, was equally a delight. No overdose of ajwain or spices here at all.

tikka platter

Executive Chef Angshuman Chakraborty , Master Chef Rais Alam and his culinary team had surely whipped up an array of authentic, robust and flavourful delicacies, which I was thoroughly relishing.

The dhaniya mirch da kukkad with whole chillies, onion and coriander was a delectable medley for my palate, subtle yet, spicy. It paired well with the laccha paratha, besan ki roti and naan, the chef had sent. The methi matar preparation and the dhaba dal in the main course, got my vote instantly. For a change it was not the usual dal makhni but a tasty mixed dal with interesting spices. And the methi, rustic and appeased my palate.

The Rarah gosht and kukkad pulao looked inviting on the menu, but there was no scope to try more today.

Nothing in the meal was oily or greasy that made one feel uneasy. That’s what set this meal apart.

The aate gond ka halwa was easily one of the best I have ever tasted. The variety of textures- creamy, crunchy, were a delight, as were the flavours and the aroma of fresh ghee. The phirnee too was excellent, but today, paled in comparison.

The ambience and decor of the restaurant was in keeping with the theme and the service was warm, attentive and efficient, yet, unobtrusive, as it should be.

My experience at Baluchi, had actually surpassed my expectations. I was glad I had stepped in to savour such an exceptional meal. I knew for a fact, I was going to be coming to The Lalit Mumbai more often, if this is how Chef Angshuman and his team succeeded in luring food lovers like me.

 

 

Fun, Fusion and Fashionably Simple

Goan food is something every gourmet dreams of. Chicken Cafreal is the quintessential favourite of every Goan when it comes to a non-seafood or meat dish. Although a rare occurrence. Perhaps one of the best known chicken dishes in Goan cuisine, apart from Xacuti. In fact, any food lover enjoys this dry, spicy and mouth-watering preparation as a side dish.

Naturally then, even though this is something fairly regular in our Goan household, I was curious and excited to try the Haute Chef version of the Chicken Cafreal.

Haute Chef is a unique “meal kit” concept, built around incredible cooking experiences. They send a box of pre-measured, labeled ingredients along with easy to follow step-by-step instructions, to put together a truly gourmet dish in your home kitchen. No hassles of planning, shopping, measuring. It couldn’t get any simpler, trust me.

 

Whew! I decided to give their Chicken Cafreal a shot. Of course I knew how to prepare it, but their recipe was interesting and I loved the way they suggested we serve it with veggies and the akhrot or walnut dip, instead of a basic salad we often eat with.

Curated by chefs trained at the Culinary Institute of America (CIA), the recipes are simple enough keeping novice cooks in mind.

Ratatouille Makhni

The ingredients struck me as fresh and of an outstanding quality. The recipe and instructions too, were easy to comprehend.

The green marinade, I must confess, was quite different from the one we make at home and are used to. We add lime juice or Goan vinegar in our green marinade masala. This one was more like a spicy coriander and mint chutney. But produced delicious results nevertheless.

Also, our first marinade is generally not just salt and lime, as mentioned in this recipe, but a garlic ginger paste too.

I followed the recipe, faithfully and yes, was rewarded with a flavoursome, spicy Chicken Cafreal, in 35 minutes. I relished it with the veg crudites and akhrot aioli. This one was fairly different from the cafreal I am used to. And that is what made it so unique. That little twist, I guess, was needed.

Chicken Cafreal with Veg Crudites and Akhrot Aioli Haute Chef 1

 

The Haute Chef boxes come well-packed with fresh ingredients, simple instructions and the meals are definitely a value for money. What’s more, you are elated as you have made it all by yourself.

Batti ka chop with pineapple chutney and gur imli chutney, Amritsari masala paneer with tajini raita, sarson ka saag ki tikki with makki salsa, are some of their other avant garde offerings which are enticing me. Fusion and fun stuff. I like it. Waiting to try some more for sure.

Rating : 3.5/5