Wagyu Whiskey Wednesdays
Wagyu Whiskey Wednesdays
Wagyu Whiskey Wednesdays Nobu is celebrating summer with a special summer launch of Wagyu Whisky Wednesday! Join us on Wednesday night from 6 – 10pm to enjoy exclusive Wagyu dishes designed by Nobu paired with the finest quality Japanese Whisky. Enjoy live music by the Beat Ventriloquists while we launch into summer. See you there! Homemade Authentic German Cuisine @ Jagerhaus German Restaurant May 30 @ 7:00 am – 9:00 pm Jagerhaus German Restaurant Jägerhaus German Restaurant owner Sandra Schwaiger invites you to experience authentic German cuisine expertly prepared and served by their warm, friendly staff. A true restaurant treasure of Orange County! Thursday Special: Homemade[…] Burger Madness Thursdays @ Mama’s on 39 – Los Alamitos May 30 @ 8:30 am – 10:00 pm Join Mama’s On 39 at their Los Alamitos location on Thursdays for their ongoing Burger Madness special. Enjoy a burger, fries, and a beer all for $11.99. For more information call 562.357.6970 or visit their website.[…] Kids Eat Free Thursdays @ Mama’s on 39 Restaurant – Huntington Beach May 30 @ 8:30 am – 9:00 pm They’re not kidding around with this deal! Kids eat free every Thursday with the purchase of an adult entree. Free meal from their Lil Rascals Menu only. Choose from Kids Breakfast one egg,[…] Costa Mesa Farmers Market – OC F… @ OC Fairgrounds May 30 @ 9:30 am – 1:00 pm Orange County Fair & Event Center 88 Fair Dr. Costa Mesa, CAAffiliated with Orange County Farm Bureau Sponsored Certified Farmers’ Markets. California certified farmers’ markets are the real thing – places where genuine farmers sell[…] Burger Thursday @ Marie Callendar’s – Westminster May 30 @ 10:00 am Chili Cheese Lover’s Deal @ Wienerschnitzel – Irvine May 30 @ 10:00 am – 11:45 pm Chili Cheese Lover’s Deal Wienerschnitzel Chili Cheese Lover’s Deal (April 29-June 30): After existing as a regional offer only for years, Wienerschnitzel’s Chili Cheese Lover’s Deal becomes a chain-wide phenomenon April 29-June 30. The restaurant’s three most-requested[…] Meat Your Match at Sausage Night @ Hotel Irvine – Irvine May 30 @ 10:00 am Meat Your Match at Red Bar and Lounge’s Sausage Nights Thursdays. Thursdays at Red Bar and Lounge, guests can dig into a selection of incredible specialty sausages, including rattlesnake, wild boar, lamb and blood sausages.[…] Buck-a-Beer Thursdays @ C4 Deli – Santa Ana May 30 @ 11:00 am Buck-a-Beer! Buy any burger and get a Czechvar or White Rascal for just $1 at C4 Deli! Burgers C4 Burger | $9.95 Swiss, Lettuce, Tomato, Bread & Butter Pickles, Russian Dressing, Brioche Bun Patty Melt[…] Downtown Anaheim Farmer’s Market @ Downtown Anaheim May 30 @ 11:00 am – 4:00 pm This Farmer’s Market Features Local California certified Farmers, Gourmet foods, craft fair and Homegrown Music series. Located on Center St. Promendade, this Anaheim location is a wonderful place for a daytime stroll. Here’s the scoop[…] Fajitas Thursdays @ Hacienda On The Lake – Mission Viejo May 30 @ 11:00 am – 11:00 pm Fajitas Thursdays Visit Hacienda On The Lake on Thursdays for Fajitas Thursdays. Guests can choose from either a chicken or carnitas fajitas plate for just $13. Make your reservation here. Limited Time Summer Menu @ El Torito – Irvine May 30 @ 11:00 am – 11:00 pm WHAT: A New Summer Menu, featuring a Loaded Tostada Nachos appetizer, individually topped tostadas that are indeed loaded with pork-chorizo, refried beans, salsa picante, tomatillo sauce, and warm melted cheese. And all of it topped[…] Mr. Belvedere Thursday @ Ways & Means Oyster House – Huntington Beach May 30 @ 11:00 am Mr. Belvedere Thursday – $8 Belvedere vodka martinis to complement a selection of oysters or other bites like Maryland-style crabcakes and lobster mac n’ cheese. Located by the beach, Ways & Means’ cuisine features fresh, sustainably-caught[…] New Seasonal Menu Items @ Counter (The) – Newport Beach May 30 @ 11:00 am – 9:00 pm New Seasonal Menu Items The Counter announces two new seasonal menu offerings: The Juicy Lucy Burger and the Farm Fresh Salad will be available for a limited time only. The Juicy Lucy Burger features hot, melted cheese[…] Red SOLO Cup Thursdays @ Saint Marc – Huntington Beach May 30 @ 11:00 am Join us at Saint Marc’s and take advantage of the red SOLO cup party which includes all of Saint Marc’s classically twisted libations for $5.00. http://www.saintmarcusa.com Street Taco Thursday @ Hangout – Huntington Beach May 30 @ 11:00 am – 11:00 pm The Hangout has some Awesome Daily Specials including their New Street Taco Thursday! Choice of either Chicken with their House made Salsa Verde Sauce or Beef with our House made Caliente Sauce. They’re delicious and[…] Street Taco Thursdays @ My Italian Kitchen – Seal Beach May 30 @ 11:00 am – 9:30 pm Join My Italian Kitchen every Thursday for Street Taco Thursdays. The Thursday special includes your choice of: Chicken, Beef or Fish Street Tacos for $2.50 each. Half Price Bottles of Wine. $3 Tecate Cans. About[…] Taco Tuesdays & Thursdays @ Hacienda On The Lake – Mission Viejo May 30 @ 11:00 am – 11:45 pm Taco Tuesdays & Thursdays Taco Tuesday from 11:00 am to midnight offering tacos and drink specials. (must order a drink to get the taco special). The same special is now offered on Thursdays as well.[…] Thursday Burger and Beer @ Chapter One: The Modern Local – Santa Ana May 30 @ 11:00 am Thursday Burger and Beer at Chapter One! Burger And Beer Thursday! Grab any one of Chapter One’s 3 mouth-watering burgers and tack on a selected craft beer for only $1 All day and all night[…] Express Lunch @ Gaucho Grill – Long Beach May 30 @ 11:30 am – 4:00 pm For the busy Long Beach executive on the run! Gaucho Grill on Pine Avenue, in the heart of the city’s bustling downtown, is debuting Express Lunch where guests can order and enjoy a wide range[…] Grab & Go Lunch @ Davio’s Northern Italian Steakhouse – Irvine May 30 @ 11:30 am – 3:00 pm Grab & Go Lunch Davio’s has a rotating menu of items available for Grab & Go during lunch hours. In addition to menu, they have daily soup, sandwich, and salad specials. Call Grab & Go at 949.763.3171 or sign[…] Kids Eat Free! @ Mama’s on 39 May 30 @ 11:30 am – 9:00 pm Kids Eat FREE Thursdays Kids 12 & Under eat FREE all day/night every Thursday (Purchase of Adult Entree Req’d. Kid’s Free Meals from Lil Rascals Menu Only) *Amazing Balloon artist Malinda will be here every[…] Local’s Lunch Thursday @ Rooftop Lounge (The) – Laguna Beach May 30 @ 11:30 am – 3:00 pm Local’s Lunch Thursday Come and join the Rooftop Lounge for its weekly Local’s Lunch Thursday. You will have 25%! off final bill with proof of OC residency. Enjoy the exquisite views and a dog-friendly atmosphere[…] Lunchtime Plates Menu @ The Capital Grille – Costa Mesa May 30 @ 11:30 am – 3:00 pm Lunchtime Plates Menu With your time at a premium during the day, The Capital Grille has made it so a remarkable lunch can easily be yours to enjoy. The Plates menu promises two courses for $20, served[…] Two Course Express Lunch Specials @ Royal Khyber Fine Indian Cuisine – Santa Ana May 30 @ 11:30 am – 2:00 pm Healthy and nutritious two-course Express Luncheon Menu Monday-Friday: 11:30 am – 2 pm. Entrée Specials (Choice of 1) $10 *Selections served with Soup of the Day, Basmati Rice Pilaf, Veggies & Nan Bread SAAG DAL[…] Teacher Nights @ Mama’s Comfort Food & Cocktails – Los Alamitos May 30 @ 3:00 pm – 7:00 pm Every Tuesday at Mama’s on 39, teachers can come in after school for: $3 Mai Tais $3 Margaritas $3 Small Plates 1/2 Off Wine by the Glass Thursday Specials @ Campus JAX – Newport Beach May 30 @ 3:00 pm Campus JAX hosts Thursday Specials with Happy Hour drink prices and menu ALL night long! 3pm to close…$2 off ALL drafts, $3 off ALL wines, $5 deep well, and featured specialty cocktails! For more information, visit www.campusjax.com. Wing Thursdays @ ParkStone – Newport Beach May 30 @ 3:00 pm Wings special valid for dine-in and To Go only– not available in drive-thru. Beer special for dine-in only. Mainstream Pints include Bud Light, Budweiser, and Coors Light. Above specials not valid with other coupons, offers[…] Tiki Night @ 17th Street Bar & Grill – Tustin May 30 @ 3:30 pm – 10:00 pm Tiki Night Stop by 17th Street Bar & Grill on Thursday nights for Tiki Night featuring specialty tiki cocktails and food specials from 3:30 pm to close. Make a reservation today! Burger at the Bar May 30 @ 4:00 pm Burger at the Bar Tuesday-Friday, Sunday @ Park Ave. 4pm – Close ONLY $12.50 Get your choice of burger served with our house made chips, fries or slaw PARK AVE. BURGER Fresh Ground Chuck Angus Beef […] Lobster & Seafood Extravaganza T… @ Pechanga Resort & Casino – Temecula May 30 @ 4:00 pm – 10:00 pm Lobster & Seafood Extravaganza Thursdays Pechanga Resort & Casino enters the waters of the Southern California casino lobster wars with its all new Lobster & Seafood Extravaganza on Thursdays beginning January 11, 2018. For $44.99,[…] Nacho Average Thursday @ Tree Branch Cider House May 30 @ 4:00 pm – 6:00 pm Nacho Average Thursday Complimentary Nacho Bar starting at 5 pm, Happy Hour is from 4 pm to 6 pm! View the Tree Branch Cider House website for more specials and information on this new and[…] Senorita Thursdays @ Cha Cha’s Latin Kitchen – Brea May 30 @ 4:00 pm – 10:00 pm Dance the night away with LIVE Latin music! Senorita Thursdays is happening at Cha Cha’s Latin Kitchen in Brea. Enjoy $5 Menu Specials: Skinny Margaritas Sangria Mojitos and Select Appetizers For more information visit, www.chachaslatinkitchen.com[…] Tapas specials starting at $4! @ Cha Cha’s Latin Kitchen – Irvine May 30 @ 4:00 pm – 9:00 pm Starting at 4:00, Cha Cha’s in Irvine is offering $4 Tapas and Sangria specials every Thursday. For more information, go to http://www.chachaslatinkitchen.com/irvine Tapas Thursday @ Cha Cha’s Latin Kitchen – Brea May 30 @ 4:00 pm – 9:30 pm Every Thursday after 4 p.m., come to Cha Cha’s Latin Kitchen for tapas starting at $4, as well as house-made sangria specials. Celebrating 20 Years with Specia… @ Bayside Restaurant – Newport Beach May 30 @ 4:30 pm – 10:00 pm Bayside is celebrating 20 years in 2019, an incredible testament to the work of the Ghoukassian family, and the amazing Executive Chef Paul Gstrein. Bayside is offering a special menu through November as a thank you to[…] Nightly Happenings and Daily Hap… @ k’ya BISTRO at La Casa del Camino May 30 @ 4:30 pm Nightly Happenings and Daily Happy Hour “K’ya Bistro Bar is located in the historic, La Casa del Camino hotel in the heart of Laguna Beach. With small plates and an emphasis on sharing, K’ya Bistro[…] Thirsty Thursdays @ K’ya Bistro – Laguna Beach May 30 @ 4:30 pm – 5:30 pm 25% Off All Beverages & 1/2 Pound Burgers $12 Bottle of Beer For more information on the venue visit their website here. Thursday Industry Night @ La Cave – Costa Mesa May 30 @ 4:30 pm – 10:00 pm Thursday Industry Night Work Fridays (or Saturdays)? Never fear, friends in the service industry… Thursdays are for YOU! Industry night is every Thursday night at La Cave, and they’ve got some dinner specials just for[…] $100 Prime Margarita @ Flemings Prime Steakhouse – Newport Beach May 30 @ 5:00 pm – 10:00 pm Fleming’s brought the $100 Prime Margarita back and for good reason. This year, it features Tequila Ocho, Extra Añejo, a single estate premium tequila aged in old American whiskey barrels for legendary flavor, shaken with[…] Bubbles & Shells @ Chianina Steakhouse – Long Beach May 30 @ 5:00 pm Every Thursday night, get your Bubbles & Shells at Chianina, Long Beach. A variety of oysters are paired with delicious champagnes. $7 Champagne $1.50 Oysters For more information, visit www.chianina.com
Culinary legacy finds a modern expression at BKC’s Trèsind – The Economic Times
For decades, Indian food has been presented in numerous iterations across the globe. While they have gone from ‘authentic’ to ‘molecular’ and beyond, the city now has a restaurant that keeps the essence of Indian food at the heart of it all, while bringing in a touch of modernity to its gourmet offerings.
Trèsind, which recently opened at INSPIRE BKC , at Mumbai’s commercial hub Bandra-Kurla Complex , is all that and more. And that’s not all. Within two months of opening, the restaurant was awarded the prestigious ‘Times Food & Nightlife Award, 2019’ as Noteworthy Newcomer – Modern Indian .
Trèsind embodies the vision of its founder Bhupender Nath.
With roots in Dubai, Trèsind embodies the vision of its founder Bhupender Nath and is an ode to his late father. Mumbai being the restaurant’s only outpost in India, Nath clarifies that the aim is to elevate the global standing of Indian food while making it more relevant to today’s generation. “It is not about opening multiple locations but about staying true to the heritage of the cuisine which is what Trèsind is about,” Nath says.
Led by corporate chef Himanshu Saini, Trèsind Mumbai serves food from all over India, through its elaborate a la carte and the exclusive Chef’s Tasting Menu. Some popular dishes comprise of Gujarati farsan with khandvi flavoured icecream, the Bengali slow-cooked lamb curry kosha mangsho, an innovative guacamole gilawat, the (unofficial) national dish – khichdi with 20 different ingredients presented live and the flavoured palang tod milk cake crumble, saffron milk, sweet paan.
Chef Himanshu Saini’s exclusive Tasting Menu includes dishes like Gujarati farsan with khandvi-flavoured icecream, and the Bengali slow-cooked lamb curry (kosha mangsho).
The elaborate a la carte menu, available for lunches, caters to varied dietary requirements and palates of Indian diners, while the tasting menu (for dinner service only), is revised every two to three months, offering you a new experience with each visit.
Trèsind has the (unofficial) national dish – khichdi – with 20 different ingredients presented live and the flavoured palang tod milk cake crumble, saffron milk, sweet paan.
Another standout point at Trèsind Mumbai is its artistic bar. Designed by the group’s award-winning mixology team, led by Sherine John, the beverage menu includes a selection of more than 25 drinks, each one handcrafted, offering its own thought, vision and story.
Trèsind Mumbai’s standout point is its artistic bar.
Since its launch in India early this year, Trèsind has created a niche for itself offering an unmatched dining experience hosting prominent families, celebrities, influencers and corporates as regulars. With its exciting dishes and curated concoctions of beverages, Trèsind aims to foster the legacy of Indian food, through its luxury dining experience.
Trèsind, Ground floor, INSPIRE BKC, Adjacent Mt Litera School and MGL CNG Station, G-Block, Bandra-Kurla Complex, Bandra (E), (+91) 8928000057 / 58
House Party? Try These Simple And Delicious Cocktail Recipes of 4 Next Prev Play Slideshow Cheers! 24 Sep, 2018 Red, white or sparkling, wine in every form is to be loved. Those with a taste for wine know just how delightful the beverage is. From the flavour to the effect, one simply can’t stop at a glass of this delight. However, there is always room for improvement; you can play with the flavours, add a few ingredients and prepare a wine cocktail. All you need is wine and a few ingredients to whip up a cocktail good enough to blow your mind. (Recipes courtesy: Grover Zampa) The Star Gazer 24 Sep, 2018 IngredientsGrover Art Collection Sauvignon Blanc: 90 mlDark rum: 30 mlVanilla extract: 10 mlPineapple juice: 10 mlMethod- Add all ingredients in a cocktail shaker and mix for 10 seconds- Take a highball glass and fill it with ice- Strain the drink over ice- Squeeze a lime over it and empty cocktail in the glass The Refresher 24 Sep, 2018 IngredientsGrover Art Collection Chenin Blanc: 60 mlZampa Soirée Brut: 60 mlLemon juice: 10 mlVodka: 30 mlSugar syrupGrapes for garnishMethod- Mix all ingredients- Set aside for an hour- Garnish with grapes- Serve chilled Beauty Elixir 24 Sep, 2018 IngredientsGrover Art Collection Rosé: 90mlGin: 30 mlStrawberry pureeLime juice and syrupMethod- Mix all the ingredients in a shaker- Serve in highball glass Next
How to Develop Professional Culinary Skills
bakingbar 0 Comments learn , skills
We’ve collaborated with Nisbets to bring you a guide on how you can develop your professional culinary skills whether you intend to use them in your own kitchen or in your career.
There’s nothing quite like turning a passion into a rewarding and well-paid career, particularly if you have some natural talent and a keen willingness to learn.
We also live in the age of the sole trader, where it has never been easier to learn, gain industry skills and market your chosen service in the gig economy. So, if you have a passion for cooking and want to become a chef or professional events caterer, there are ample ways in which you can achieve this dream.
Still, being successful in this field will require your ability to learn and develop professional skills, both through courses and your own unique experiences. Here are some tips to help you develop a more professional culinary skillset. Learn the Basics
They say that a workman is only ever as good as his tools, and this logic can easily be applied to the world of professional catering.
However, a skilled chef must also develop the skills to use their tools safely and effectively, especially when we’re dealing with professional kitchenware and knives.
So, you may want to consider embarking on specialist courses to develop new knife techniques, whilst also viewing online tutorials to learn more about how to handle, wield and store knives.
This will also alert you to the importance of a good and diverse knife set , which allows you access to different and specially designed tools for set purposes. Develop Different Cooking Techniques and Knowledge of New Cuisines
Regardless of whether you’re going to work as an independent caterer or launch a career in some of the UK’s best restaurants, it’s imperative that have a broad base of culinary knowledge.
At the heart of this is an appreciation for popular international cuisines, so you should at least have a basic understanding of the key staples and cooking techniques used to create Indian, Chinese and Caribbean dishes.
The good news is that most of these skills can be learned by books or through experience, as you look to travel to different regions and sample local cuisines at first hand.
You should also have an ability to cook both savoury and sweet dishes, as this will enable you to create different courses when catering to the needs of specific clients. Learn how to Scale your Efforts and Become More Efficient
Whilst you may be a dab hand in the kitchen and capable of whipping up some delicious meals, attempting to this professionally is far easier said than done.
After all, chefs and caterers are required to work in an extremely fast-paced environment, and often have to create multiple dishes simultaneously or produce fresh food in high quantities without compromising on quality.
So, you’ll need to keep a business hat on and find ways of scaling your efforts, primarily by creating more efficient cooking processes and introducing quality standards to ensure consistency.
This way, you’ll be able to successfully monetise your passion and lay the foundation for a successful career doing something that you love. ← Beech’s Chocolate Creams – The Review
Chutney Cuisine of India (3011 Pandosy St, Kelowna, BC V1Y 1W3)
Chutney Cuisine of India (3011 Pandosy St, Kelowna, BC V1Y 1W3, Canada, Thursday, 30 May, 2019 00:34 Updated On : Thursday, 30 May, 2019 00:35 Expires On : Friday, 27 September, 2019 00:34 Reply to : (Use contact form below)
Chutney is a fruit or vegetable jam-relish type mixture, very much part of traditional Indian food. Most chutneys are cooked to blend flavors and thicken them to the point where they hold together well on the plate. These tasty relishes are more chunky in bite texture than jams.
3011 Pandosy St, Kelowna, BC V1Y 1W3
The Simply Recipes Guide to Pepper
The Simply Recipes Guide to Pepper Por 0 What does pepper contribute to our food, as well as our daily rituals? Get to know your old friend pepper in a whole new way and your cooking experience will be the richer for it.
Nothing beats freshly ground pepper! Learn a few tricks and tips, and you’ll never take pepper for granted again.
 . When we think of one, we think of the other. Seasoning with pepper may be a conscious choice we make, but the act is so ingrained in our behavior we don’t always stop to consider its function.
Salt is an essential nutrient; our bodies need it to survive. Pepper, by contrast, is a preference, there to add flavor and texture to our foods. WHERE IS PEPPER GROWN?
Pepper is a fruit. It’s the berry of the perennial vine Piper nigrum , native to equatorial India. It needs hot, humid weather and lots of sun to thrive. The berries grow in long, dangling clusters.
Black, white, and green peppercorns are the same berry. They are simply harvested and processed in different ways, and at different times, which accounts for the color variation. Each kind of pepper has its own flavor profile and role to play in our cooking.
Black pepper has been used in Indian cooking since 2000 BC. The spice trade between India and the Roman Empire, where pepper was a luxury ingredient, became a lucrative business. The culinary and monetary allure of pepper was a huge reason European powers sought new trades routes, helping spawn the Age of Exploration.
Today, black pepper still dominates the global spice market. Vietnam, Indonesia, India, and Brazil are the top-producing countries. According to the International Trade Centre  , it accounted for one-fifth of the world’s imported spices in 2016.
Not all pepper is the same! We call a few spices “peppercorns” (pink peppercorns among them) but they aren’t even botanically related to pepper; more on those later. WHAT DOES PEPPER TASTE LIKE?
If you have pepper around, go get it. Grind it or shake some out of a shaker. Smell it. Is it bright or musty? Earthy or sharp? Sprinkle some on your tongue.
If you are feeling brave, bite into a whole peppercorn. There’s a prickly sensation initially, then a spreading warmth that’s invigorating.
Different grinds also give you different sensations. There’s a powerful and enlivening hit of heat when you have big chunks of ground pepper versus a dusting of finely ground pepper.
Now that you’re in a peppery frame of mind, let’s take a look at different varieties of pepper and what they have to offer you. HOW TO SELECT GOOD PEPPER
If you cook a lot, buy peppercorns in bulk. You’ll save money and likely get a fresher product. (Who knows how long those little jars have been on the shelf?)
When choosing peppercorns, look for uniform color and darkness (signs of quality). I love The Spice House , which offer peppercorns from many regions with distinct qualities. Closer to you, natural foods stores or many grocery stores with good bulk food sections may carry bulk spices. BLACK PEPPER
Black pepper is probably what’s in your grinder or shaker right now.
The berries for what becomes black pepper are harvested as they turn from green to yellow. Then they’re dried in the sun for three to seven days. After this curing, they become the tiny, wrinkly black pellets we know so well.
Black pepper is an ace solo player, but also a fine ensemble actor. It’s a vital part in many global spice blends, including berbere, garam masala, ras al hanout, and dukkah. And don’t forget lemon pepper! WHITE PEPPER
Alas, white pepper—the neglected peppercorn! It’s way different from black pepper, and not just in color.
White pepper comes from the same plant as black pepper, but the berries are harvested ripe, and then soaked so their outer skins strip away, leaving an inner seed that’s creamy white.
White pepper is not as fruity as black pepper, but it is spicy-hotter than black pepper. It also has a musty, fermented character that offsets rich foods and spices that have a lot of resinous, citrusy notes (like juniper).
In classical French cooking, white pepper is preferred for seasoning white cream sauces and stews because it doesn’t interrupt the monochrome look—it’s not necessarily a flavor preference. (To be honest, I like the speckled look of black pepper in cream sauces.)
I love white pepper in dry rubs as a foil for fatty meats like lamb. The French seasoning quatre-épices , used in pâtés and sausages, employs white pepper along with nutmeg, cloves, and ginger to this effect. Chinese cuisine is notable for its use of white pepper. The “hot” in hot and sour soup comes from white pepper.
Grind white pepper and black pepper side by side and notice their distinct aromas. One at a time, put some on your tongue and consider their flavors. There’s no rule about when it’s appropriate to use white or black pepper. It’s up to you! GREEN PEPPER
In its purest form, green pepper is simply fresh, unripe pepper berries. Because it’s pretty impossible to transport fresh pepper halfway around the world, what we see on the market comes in two forms: freeze-dried or bottled in brine.
The flavor is sweeter and fruitier, but still peppery. Try it with fish, chicken, or even chèvre cheese. PINK PEPPER
Pink peppercorns come from an entirely different plant. Schinus molle (a.k.a. pepper tree, pepper plant, or pepperberry) is native to the Andes and is an evergreen in the cashew family. (Knowing such, if you have tree nut allergies avoid pink peppercorns.) Fun fact: florists use fresh branches of pepper plant in arrangements.
Pink peppercorns are the same size as black peppercorns, and they have some of the same punch, but not quite as much. In their dried form, the berries are more delicate than black pepper, and when ground, they are like fine, cheerfully red-pink confetti.
Try them in cream sauces, with lighter seafoods, over eggs, and with poached poultry. SZECHUAN PEPPER
Also not from Piper nigrum, it’s the dried fruit of a species of prickly ash tree in the Zanthoxylum genus. Its flavor is mostly in the outer husks, and the small, hard seeds are not usually included in the spice.
Szechuan pepper delivers a tongue-numbing sensation that is said to enable diners to better taste the flavors of spicy chilis. It’s a vital component of Chinese five-spice. It’s often dry-toasted and ground right before using. PEPPERCORN BLENDS
Spice companies often offer combinations of black, white, green, and pink peppercorns because they look striking in clear acrylic pepper mills.
Spice purists may poo-poo these blends, as it dilutes the individual qualities of each variety of peppercorn. I don’t really have a position here. If you use it and like it, keep doing so. HOW TO SEASON FOODS WITH PEPPER
Unless I’m testing a recipe, I hardly ever measure pepper or grind it in advance. I just grind some with my pepper mill over the pot (or pan, or salad, or what have you) until it seems like enough. Then I taste it and add more if needed.
If you need to measure an exact amount of ground pepper for your recipe, grind it into a small dish or onto your cutting board and then scoop up what you need with measuring spoons. Another trick is to grind it on a sheet of paper—pick up the sheet, bend it to make a spout, and funnel it into your measuring spoon.
Savvy recipes call for seasoning with pepper at the end of a recipe. This is because you’ll mute some of the volatile oils in the pepper if you add it too early to a long-cooked dish like soup or stew. You can always hit it with some pepper early in the process, then finish with more fresh pepper for a one-two punch. But you do get the most mileage out of freshly ground pepper when you add it at the very end of cooking.
I’ve not yet resorted to keeping a small grinder in my purse to deploy when dining out or visiting relatives, but I’m considering it. (Wink.) HOW TO STORE PEPPER
For optimal flavor, store whole peppercorns in a dark, dry place for up to a year. After that point, they won’t go bad, but they will start to lose their flavor. If we still haven’t convinced you that grinding fresh is best read our post on Why You Should Use Freshly Ground Pepper
Welcome to Shah Jahan’s feast
Shabnam Minwalla T+ T- Beyond ordinary: There are over 30 varieties of kebabs mentioned in the book – ISTOCK.COM A new book allows a magical peek into the Mughal world of date-stuffed naan and samosa-studded biryani
For those of us who grew up in the ’70s, eating out was an occasional treat. We went to restaurants to celebrate birthdays and exam results. And though we sometimes opted for sweet-and-sour chicken or lamb stroganoff, we usually headed for plump shami kebabs, rich kofta curries and fragrant yakhni pulaos.
We went to restaurants we had visited before. We leafed through leather-bound menus as familiar as the Mughal rulers in our history textbooks. “Babar the Conqueror, Humayun the Weak, Akbar the Great…”
Naturally, then, I assumed that Mughlai cuisine was one that I knew and understood. Then, a fortnight ago, a book arrived at my desk — fat with exquisite paintings and recipes. With every soup or kebab that I perused, it became apparent that the greasy, heartburn-inducing fare served in the guise of Mughal cuisine would have been as inappropriate in Shah Jahan’s court as a veg Schezwan sandwich would be at a Chinese banquet.
The Mughal Feast is a translation and reworking of Nuskha-e-Shahjahani , a handwritten Persian manuscript from the royal kitchens of the Emperor Shah Jahan. Lovingly translated by food historian Salma Yusuf Husain and produced by Roli Books, it allows a magical peek into the world of date-stuffed naans, biryanis topped with samosas and pulaos made out of an Indian version of pasta.
Husain gives the reader a fascinating introduction and context to the elaborate array of recipes. Shah Jahan’s Delhi, she says, was an urbane, elegant and international city — a place where ideas mingled, as did flavours.
When Babur came to India from Ferghana in present-day Uzbekistan, he brought along the hearty pilafs and kebabs of his homeland. By the time his great-great grandson Shah Jahan sat on the Peacock Throne, the bland dishes his ancestors ate had acquired heat from the chillies that Portuguese traders had introduced to India, the brightness of tomatoes, and the punch of Indian spices.
“The hakim (royal physician) planned the menu, making sure to introduce medicinally beneficial ingredients,” writes Husain. “For instance, each grain of rice for the pulao was coated with silver warq, which aided digestion and acted as an aphrodisiac.”
Once the menu was in place, a few hundred members of the kitchen staff swung into action. No shortcuts were permitted. Water from the Ganga was mixed with rainwater to enhance the flavour of each dish. Cartloads of raisins, apricots and nuts travelled across snowy mountains and sun-baked plains till they arrived at the busy kitchens in Delhi, where they were added to baklavas, biryanis and breads.
The Mughal Feast serves up recipes under seven headings — naans to bhartas, kebabs to desserts. There are, for example, 12 different kinds of naan, some made with besan, others flavoured with almonds or pistachios. There are over 30 variations on the kebab theme, including a dish of mashed apples topped with egg. And about 40 pulaos and biryanis.
I’m not likely to coat every grain of rice in silver foil, or ask Blue Dart to fetch me water from the Ganga. I won’t attempt the kalla khasa (a dish of sheep head). Or even the bharta mahi (my building society would baulk if I marched into the garden to bury uncooked fish in mud and hot ashes.)
There are, however, recipes that seem attainable and appealing. I’m tempted by the qaliya amba — a sweet-and-sour lamb curry cooked with raw mango and studded with raisins. And the ananas pulao — steamed pineapple served with lamb rice. I’m both enamoured of and intimidated by the naranj pulao , an orange-flavoured lamb curry cooked with rice and served in almost-intact peels of oranges alongside halwas and minced lamb.
(Peel the oranges carefully so that the case remains intact. Remove the segments and keep aside. Sprinkle salt inside the case and float them in whisked yogurt for an hour. Remove the cases from the yoghurt and wash with cold water. Boil the orange cases for a minute. Remove and keep aside.
In another pan filled with water, squeeze the juice of one lemon and boil the orange cases again. Simmer to make them tender.)
One day soon, I decide. Then I think of the emperor who left so much behind.
After Shah Jahan was deposed by Aurangzeb, he spent eight years in Agra Fort till his death. “Legend has it that Aurangzeb ordered that his father be allowed only one ingredient of his choice, and Shah Jahan chose chickpeas,” writes Husain. “He chose them because they can be cooked in so many different ways. Even today, one of the signature dishes of North Indian cuisine is Shahjahani dal, chickpeas cooked in a rich gravy of cream.”
Somehow, I feel that the shade of that chickpeas-and-mango-loving emperor will be hovering in my kitchen when I make amba pulao this week.
Shabnam Minwalla is a journalist and author. Her latest book is What Maya Saw
Axomiya_lora said: ↑ Yes, but Assam is the gateway for the other NE states to access the mainland and the states have sisterly relations mostly. I have uploaded a couple of vids in a thread some time back about a North Indian guy enjoying NE hospitality in Assam(including my town). Our culture and cuisine is vastly different than the mainland but our diversity binds us together. Click to expand…
What Assam or for that matter NE 7(Sikkim excluded) sister states are getting from India as confederation, most of the time I hear dissenting views from NE people how India is using the NE states(oil, minerals) and doling out a few bucks as royalty and state funds also….
Quote: from a NE Indian:
It is nothing to be surprised because NE was never a part of India or any Indian kingdoms before the British came and conquered this whole landmass and now the ones that should be part of India like Bangladesh and Pakistan are independent whereas the ones like Northeast that should be independent are under Indian Union.
Assamese is the only Indo-Aryan language in the north east while the rest are Tibeto-Burman and Khasi is the lone Austro-Asiatic language.
Since there has been not much interaction between the mainlanders or south Asian descent with the north easterners for many centuries differences will be there and this is highly noticeable in terms of traditions, customs, food and beliefs.
It is so different that we north easterners did not even get the chance to learn about our history when we were in school and because of that differnces the central government has decided its unnecessary for the mainlanders to learn about the Ahoms, Meiteis, Jaintias, etc but we unfortunately have to learn all that crap about the Mughals, Cholas, Guptas, etc which is not fair and in my view irrelevant, pointless and what’s the point.
Top Indian restaurants in Delhi
Top Indian restaurants in Delhi Top Indian restaurants in Delhi 0
If you’re a foodie who loves to explore different types of cuisines or fine dining, Delhi is a perfect place for you to experience lavishing and delectable Indian cuisine. Many of Delhi’s fine dining restaurants are located in luxury hotels, although there are newer ones that are standalone. Here are some of the renowned restaurants in Delhi .
FIO-Country Kitchen & Bar
FIO is a captivating venue situated in the lavish Garden of Five Senses. Eat under the stars as you relish breathtaking Modern Italian and Contemporary Indian cuisines while savoring cocktails and wines, prepared by spirited chefs and mixologists. Awarded as one of the best Italian restaurants in Delhi, FIO Country Kitchen & Bar creates delectable flavors that will leave you mesmerized. The rustic charm of FIO Country’s stems from its quaint location right next to a quiet greenery enclosure, that wakes up under flame lights and the twilight sky after dark.
As though Bukhara wasn’t enough, the ITC Maura Sheraton has another of Delhi’s renowned fancy restaurants, Dum Pukht (and undoubtedly, a few people prefer toward it over Bukhara). This eatery delivers a majestic dining experience, dazzling with marble, chandeliers and a standout amongst the most refined types of cooking from the illustrious Mughal kitchens in India – a 200-year-old procedure of slow roasting in sealed pots over a low fire. This enables the meat to cook in its very own juices. As you can envision, it’s a non-vegan’s delight!
The Leela Palace New Delhi’s modern Italian restaurant ticks all the boxes as far as food, service, and decor is concerned. It’s always a lovely (though expensive) treat dining here, but you only live once, so order the risotto cooked with Champagne.
Indian Accent is widely- acclaimed in the list of the World’s 50 Best Restaurants, for the fourth consecutive year in 2018. Serving modern Indian cooking by acclaimed cooking expert Manish Mehrotra, it also has stylistic decor and contemporary interiors. To get the best of what’s on offer, order the Chef’s Tasting Menu consisting of 12 flawlessly executed dishes paired with wine.
Renowned chef Vikramjit Roy has expertise in molecular gastronomy through his advanced take on Asian cooking. This restaurant has a wide range of cuisines but its classic dishes are the real starts of the meal. Order a crazy dessert eat off your table or Thai curry – you won’t get disappointed.
Farzi Cafe aims to make it reach to a younger crowd with its fine dining and advance cooking techniques. This restaurant is a perfect place to celebrate any occasion or to party on weekends, with live music and regular DJs. It was founded by Zorawar Kalra, the son of Jiggs Kalra, so you understand that it will be something unique. The word farzi implies fake or illusionary in the Urdu language, and with regards to its name, this restaurant creates illusions with the food.
We hope this list of Indian restaurants in Delhi brings out your romantic side and convinces you to set up a date with some delicious eats and even better wines. Nitish Raste is a Marketing Manager at FIO Restaurants – The best Indian restaurant in Delhi . He loves to write on restaurants, cuisines and cooking recipes. Rate this Article
Stage set for Modi swearing in; 8,000 guests in attendance
Tribune News Service
New Delhi, May 30
The stage is all set at the fore court of Rashtrapati Bhawan for the swearing-in-ceremony of Narendra Modi Government 2.0, as the venue is decked up with all necessary arrangement to host its largest ever one event gathering of around 8,000 people. The oath taking ceremony will begin 7 pm.
In attendance at the ceremony are host of foreign dignitaries including leaders from BIMSTEC nations and Kyrgyz President Jeenbekov, the current chair of the Shanghai Cooperation Organisation and Mauritian Prime Minister Pravind Jugnauth. Envoys of the several countries in India are also attending the event.
Among the top Indian personalities, Congress leaders Rahul Gandhi and Sonia Gandhi, former Prime Minister Manmohan Singh, chief ministers of states, corporate honchos, sports personalities and film stars are in attendance as President Ram Nath Kovind will begin administering the oath of office and secrecy to 68-year-old Modi and his ministerial colleagues at 7 pm. Even the family members of victims of alleged political violence in West Bengal, invited for the event, are seen in attendance at the forecourt. The issue did not go down well with TMC leader and Chief Minister of West Bengal Mamata Banerjee, who yesterday changed her mind and decided not to attend the ceremony.
Keeping in view of the large gathering, ramps have been built in the sitting area and the stage for the ceremony has been kept a bit high to make the ceremony accessible to more people to watch properly. Meanwhile, as a routine drill, all the government offices around the Rashtrapati Bhavan have been closed early today. In an order the department of personnel had yesterday directed that the government offices “located in the North Block, South Block, Rail Bhawan, Vayu Bhawan, Sena Bhawan, DRDO and Hutments would be closed early at 2 pm on May 30”.
After the event will get over around 8.30 pm, the officials said, the Rashtrapati Bhawan has arranged high tea, where a vegetarian fare ranging from samosas to Rajbhog and lemon tarts will be served.
Besides, the President will also host a private light dinner for the visiting dignitaries, where both vegetarian and non-vegetarian food would be served, they said, adding that the highlight on the occasion would be signature ‘Raisina Dal’, which is cooked for 48 hours before being served.
The President’s kitchen has taken into consideration that many visiting dignitaries are from countries to India’s east whose cuisine is usually not very rich or heavy, and the timing of the event will make it rather a late meal for them when compared to their local time.
What’s On This Weekend in London: 31st May – 2nd June
This Weekend What’s On This Weekend in London: 31st May – 2nd June Soak up some rays at Fulham’s urban beach, see the UK’s fittest battling it out at the F45 Playoffs and hit up the capital’s largest free festival; here’s what we’ll be doing this weekend in London Things to do this weekend in London Summer by the River
London’s largest free festival returns to bring a touch of the Hamptons glamour to London Bridge. Summer by the River kicks off tonight for four glorious months of music, entertainment for all ages, summer sports, live comedy, fitness events, fantastic street food and more. All served alongside one of the very best views of the city skyline. All festival events are available to view here and will be updated throughout the duration of the festival. Bread Ahead’s Eton Mess Doughnut is Back
Summer is (very nearly) here and what better way to celebrate than with something sweet, seasonal and quintessentially British? Bread Ahead has put their own spin on the Eton mess desert, while doing what they do best: doughnuts. Drum roll please for the Eton Mess Doughnut which will be available from Saturday 1 June for eight weeks only at the Borough Market Doughnut stall. Expect a sensational filling of vanilla cream, topped with meringue pieces and fresh English strawberry, all wrapped up in one of their classic, fluffy doughnuts.
breadahead.com F45 Playoffs at Summer Social
Following last year’s success, the F45 playoffs are back to find the UK’s fittest people. Dubbed the world’s most challenging fitness test, the Playoffs will take place on Saturday 1 June at this year’s Summer Social event in Richmond Park. Already attracting over 4,000 athletes, the competition asks its participants to complete ten sweat-inducing stations in just ten minutes to achieve a maximum of 1,000 points. Each station features a series of F45 approved, full-body, strength, agility and cardiovascular exercises, such as rowing, box jumps and burpees. It all makes for some fairly exhausting watching. Luckily, competitors and spectators can unwind and relax throughout the day and night, taking advantage of entertainment provided by top London DJs and artists, as well as delicious food and drink from top London eateries.
For more information, visit f45playoffs.com Aperol Spritz Big Birthday Social
This year marks Aperol’s 100th birthday and it’s having a party to celebrate. They’re embracing the Italian alfresco life (natch) with an indoor/outdoor space dedicated to Instagram’s favourite drink. Having launched last week at London’s Shoreditch Electric Light Station, the Aperol Spritz Big Birthday Social will end this Saturday 1 June and features a beautiful Aperol 1919 Lido to dip your toes in, a flowing orange waterfall and a giant Aperol Spritz glass shaped ball pit.
Tickets are £10 – including two perfectly crafted Aperol Spritz; aperolspritzsocials.com Drum Roll Please…
Scottish tradition meets Caribbean carnival in Drum Roll Please… a gala fusion of Island games, unlimited street food, music and sumptuous summer cocktails from both sides of the Atlantic. Taking place on Saturday 1 June in Regent Park, the festival marks Ardbeg Day, a celebration of all things Islay with special events around the world. Drum Roll Please… presents a cavalcade of colour to launch Ardbeg’s brand new expression, Ardbeg Drum. Rested in authentic rum barrels for an explosion of flavour, limited edition Ardbeg Drum is a new twist on Ardbeg’s prized single malt. Carnival guests will be among the first in the world to sample it in special tastings at this weekend’s event.
Tickets are £38 and available at clos19.com Covent Garden in Bloom
Now until 5 June, Covent Garden has bloomed with floral installations across its retail stores, botanical menus across its dining spots and pop-up activations. Celebrating the area’s heritage as London’s original flower market, Covent Garden in Bloom welcomes floral artists Fleurs de Villes to transform the estate with showcases from the capital’s leading florists. Much-loved Covent Garden retailers will lead the festivities with beautiful botanical windows, while Balthazar, Petersham Nurseries, Frenchie and Floral by Lima will serve bespoke floral cocktails and dishes using herbs and ingredients from Covent Garden’s own herb and vegetable garden.
coventgarden.london Queen of Hoxton’s Las Mexicanas Rooftop
Good news for Londoners looking for a spot of rooftop revelry, Queen of Hoxton’s rooftop terrace is back in action for the summer season, this time inspired by all things Mexican. It’ll be like you’ve stepped into the colourful town of San Cristóbal as you go all out on tacos , tequila and giant frozen margaritas.
queenofhoxton.com Fulham Beach
Officially back for the summer months, Fulham Beach brings an urban jungle paradise to south west London. Having taken inspiration from the tropics, the vibrant indoor and outdoor space is a lush and colourful summer paradise, where you’re invited to eat, play, dance and drink the summer away. Expect refreshing cocktails, bottomless rosé, beach brunches, top street food vendors and live music.
neverlandlondon.com Roof East
Find out if you have what it takes in the ultimate adult playground where there are six action-packed gaming lanes where you can curl, bowl or shuffle to victory, as well as crazy golf, Jenga, foosball and table tennis. If that’s not enough, Roof East will also be introducing Roof Eats: a line-up of London’s best street food vendors serving everything from vegan Vietnamese cuisine to burgers and North Indian Kati rolls.