Search Results for: edible gift

C is for Chettinad, Chidambaram Vilas & Chettinadu Cuisine. Off the beaten track to Karaikudi, South India

Karaikudi, South India. We managed much more than we could ever imagine. 2 days can never be enough for a place as beautifully, and as historically and culturally rich like this. There’s so much to explore, so many heritage sites in the region, ongoing ASI excavations, forts, temples, artisans, kitchens. Also so many more doors and windows, small things that fascinate me. Come share my journey deep into South India.

Saffron Pistachio Indian Bread Pudding {eggless}

Rich, sweet, festive yet made with staple pantry ingredients, the Saffron Pistachio Indian Bread Pudding is a quintessential Indian dessert, kept light by toasting the bread. Feel free to play around with spices and or/ingredients. The recipe is pretty basic. Use cardamom or star anise, maybe nutmeg for a change in flavour. Skip the condensed milk and use ricotta, mawa/khoya and sugar instead.

Blogger’s Table | Varq, Taj Mahal Hotel, New Delhi … traditional Indian cuisine with a modern twist

A special meet at Varq, the award winning modern Indian gourmet fine dining restaurant at the Taj Mahal Hotel, New Delhi. ‘Varq’ refers to the beaten gold / silver edible leaf which adorns many a dessert and sometimes savoury dishes in the Indian subcontinent. On the same parallel, the restaurant Varq is said to be symbolic of preciousness, luxury and elegance, a harmonious blend of traditional and contemporary sophistication.

Jam making | Kumquat Marmalade … In Season & in plenty!

Bitter kumquat marmalade is one of the best ways to use up this tart fruit. Makes a for a great gift, and is also a wonderful addition to cake batters, frosting, pies etc.

Tea Rose Fondant Cake … and a floral giveaway

A lighter version of the classic pound cake, the Tea Rose Fondant Cake is sandwiched with a light confetti butter cream. The buttermilk vanilla bean pound cake makes a delicious base for the fondant art.

Food Event | Gourmet Dinner with French Michelin Star Chef Baptiste … ITC Maurya & Four Seasons Wine

As part of a joint initiative of the ITC Maurya and Four Seasons Wines, 30 year old Chef Batiste delighted patrons in Delhi pairing modern French cuisine with a selection of award winning wines from Bouvet-Ladubay & Four Seasons.

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