“Delhi is the twin of pure paradise, a prototype of the heavenly throne on an earthly scroll”
Amir Khusrau
Happy 68th Independence Day India. I’m reliving it with memories of the soul stirring and nostalgic meal at threesixtyone°, The Oberoi, Gurgaon. That we ate till we literally dropped, was bound to happen. It’s not often you get to taste a well researched authentic finger licking good spread of Dehlvi cuisine. The ever gracious Mallika, Manager Communications, invited a handful of us to experience this rare curated spread from a city that belongs to us.
Dehlvi cuisine {pertaining to the Delhi region} as the name suggests is an evolutionary melange of the cuisine of the Mughals, Rajputs, Punjabis, Marwaris, Kayasthas and Vaishyas blended by the centuries. As the British empire moved it’s capital from Bengal to Delhi, it brought with it a potpourri of folk to run the administration. As Delhi became the hub of political, social and commercial activity, people from different communities found livelihood here. With them came interesting and unique culinary influences.After all, food is the ultimate comfort and each region and community contributed their little bit. What evolved over the ages was a very interesting platter. Aromas that were unique and rare, flavours that seemed improbable. Where else would you find the tropical guava in a curried savoury version. That was indeed a highlight of the meal, Amrut sabzi. Yes, we had seconds too.
This season, threesixtyone° pays tribute to the flavours inspired by old Delhi. The menu includes delicacies that have been researched from over centuries in a medley celebrated as ‘Delhi 6’, all curated by Chef Dirham Haque, our Indian masterchef. Dehlvi cuisine is flavoured by treasured spices that enhance and distinguish the flavours of one community from another.
Talking to the very sweet Chef Dirham, who obligingly kept us company through the meal, the meal took on nostalgic flavours. He spoke with passion about the origin of every dish, his trips into Old Delhi to get to the root of the origins, his search for rare forgotten ingredients, and the connect he made with the different communities. This brought new light to the meal, a celebration of culinary history.
The uniqueness of Dehlvi cuisine lies in its fascinating mix of traditions, geography, culture and community influences that have partaken to lend their own intrinsic stamp: The Mughals after their many invasions, the hardy Punjabis after Indian partition and settlement, the Kayasthas and their peppery flavours, the Vaishyas and the Marwaris with their rugged aromas. The myriad blend of spices, aromatic infusions, base ingredients and staples juxtapose with earthy relish in the vast array that’s Dehlvi cuisine.
For the table, which had a mix of us from different communities and food backgrounds, it was non stop banter. Put seven excited ladies on a table with celebrated chefs, good food and culinary history, and you will be assured of a noisy corner! The beautiful threesixtyone° at The Oberoi is well lit, surrounded by a body of water, was somewhat noisy that afternoon!
That it was popular was obvious. There were folk constantly walking in to savour the delicacies, maybe to connect to a cuisine somewhat forgotten. For locals, it’s a nostalgic connect as the flavours of Old Delhi charm you, an environment that is as colourful as it is captivating. As you can see from my photographs, I go to Old Delhi often.We began with Mufarra, a royal version of the ordinary sherbet, a drink of Delhi’s aristocrats or Farmaishi Khwan of Shajahanbada {Mughals}. It was quite sweet. Then it grew on you. Saffron, rose, mica, sandalwood I think … it had all the trappings of royalty!
The first course offered a window into Saadgi Khwaan or comfort food as well. Dahi ki gujjia with a special chaat masala, sprinkled over with the quintessential pomegranate pearls and chutneys. From here onwards, it was a journey through the streets of Old Delhi which took us from the mansions of the rich to ordinary everyday street food, from Farmaishi Khwaan to Sadgi Khwan. A well curated meal, stellar company and never a dull moment.The starters had a selection of flavours from Delhi’s different communities. Gilawat ke kebab, Silbatte ki shammi, Tandoori tangri, Gosht methi doka, Teekhe matar ke kebab each of them were uniquely spiced. The Gilaawat got my vote, with the Gosht methi doka and Shammi not far behind; something for everyone’s pallet!
Then on began the never ending mains, an exciting medley of flavours. Dehllika mussalum, tender baby chicken filled with forcemeat napped in a golden rich nutty gravy, Thande masale ki machli, Bharwan Karela, Kunni Dal, Dhlvi Nalli Nihari, Amrut Sabzi, Paneer Lavang Latika, Bharwaan Tindora Keema … and so much more. Recipes taken from old homes in Babar Lane, cooks of Mathur households, delicacies of the Vaishyacommunity, specialties of old Punjabi households… we dived into them all. Deliciously!
My favourites here were the Amrut sabzi {can guava ever be so charming in a curry?}, Nihari {beautifully cooked, served with all the trappings}, Kunni dal and the Bharwan Tindora Keema. Oh and the Bharwaan Karela too {despite not being a fan of the bitter gourd, this was finger licking good!}On the side arrived a selection of parathas inspired by the famous parathas of Pandit Dayachand Shivcharan of Daiba Kalan – mattar , aloo anaardaana, gobhi aur adkrak. Also on the side, a Mirch nimona saada pullao, Sarai ki biryani and interestingly Naan e bakumach. So much goodness that we were thoroughly spoilt.
The cherry on the cake had to be the dessert or Meetha. The cup of nostalgia overflowed. How could each of us not connect to the Royal Fruit Cup! Taking us back to the good old days of tinned fruit, a moussey custard whipped cream, reduced milk or rabdi.
It was magic in a cup, a recipe that Chef Haque said possibly took him the longest to get right. It was well worth the effort and worth every spoonful! Then arrived the show stopper. An old fashioned hand churned ice cream maker, wooden trappings and all. Gently and royally wheeled to our table, we were served the most creamy delicious hand churned mango ice cream, just like we enjoyed as kids.Oh yes, the royal meetha also included a very Bollywood inspired Kulfi khaas madhubala Dehlvi. a great end to a sumptuous meal.
“Time spent in India has a extraordinary effect on one. It acts as a barrier that makes the rest of the world seem unreal.”
Tahir Shah
You walk into a heady mix of the aroma of fresh kebabs, refreshing earnesty, a set up in the heart of Gurgaon where modern meets traditional and you hit a comfort zone! Varun Veigas puts you at ease instantly. His passion shines through, his brutal honesty surprises you but in a nice sort of way. He appreciates good food, from his competitors too, never one to play anyone down!
Purani Dilli or Old Delhi, the walled city, holds eternal charm. The sights, the sounds, the chaos, the mayhem, the colours all characteristic. I’ve gone there often to take in the ambiance, the pick up dry fruits and masalas from Khari Baoli, to shop for props … and of course to savour the cuisine. I love Old Delhi, and it’s wonderful to find at least the food a step closer to home! Purani Dilli’s Al-Karam Kebab House offers to recreate the charm of traditional purani dilli cuisine in the heart of bustling Gurgaon. They serve fare from the walled city near Jama Masjid, and do a pretty good job with it! Varun’s partner Umez Bhai has been running a restaurant {Afsar’s Al-Karam} which lies in the shadows on Karims and Al-Jawahar but claims to be only better. Varun invited us for a private tasting a few days ago.
The USP is fresh, good quality ingredients, honest prices and authentic flavours! Old Delhi or Purani Dilli is dotted with restaurants we’ve visited time and again. Sometimes the ride into the heart of Old Delhi for food you crave can prove cumbersome and out of reach. For times like these, Purani Dilli’s Al-Karam Kebab House is like a breath of fresh air!
Under the able supervision of Umez Bhai, the team is professional, dedicated and focussed! The quiet and affable Varun joined us at the table. With bits of trivia peppering our conversation, his honesty and passion hit us! Mr PAB couldnt resist asking him if people mistook him for the young Rahul Gandhi. Varun burst into a smile and nodded. The gentle charisma shone through!
The menu here has over 40 items on offer, all from the heart of Old Delhi. We began the evening with expertly made sutli kebas, where ‘sutli’refers to string. These are tenderized mutton {or chicken} kebabs that are held together with string on skewers as they are very delicate. Absolutely delicious with a generous side of fresh onions, tomatoes and a green yogurt dip.
This was the beginning of many kebabs, each characteristically different. The mutton shami kebabs {deep fried} were melt in the mouth good, delicately flavoured and delicious. So was the chicken tikka … simple, mildly spiced and done just right, reflecting the freshness of the produce. The purani dilli chicken tikka followed next, these had a teeny bit of gravy that they were tossed in after being barbequed. Both tikkas had been tossed in a special dry masala mix and melted butter, very different and very delicious. Oh to have a larger appetite!
What followed was the surprise dish that Varun was really excited to bring to the table, the keema stuffed naan … deep fried Indian puri style bread with a stuffing of delicately spiced mince meat. Mr PAB declared this to be the star of the evening. Despite being off wheat for the past so many weeks, he went on to devour the whole naan without a care in the world! Delicious he declared again, enjoying each morsel. I had a nibble on the side…it was truly good; very different. You must try this if you stop by. It’s a meal in itself, but you could dip it into some curry too!
The curries were comforting, homey and reminiscent of the old world charm. The haleem was delicious. Gently flavoured, meat just right, slivers of ginger and almonds, this is a meal in itself. If you love haleem, then you’re at the right place! The other haleem I really enjoyed was the one at Dum Affairs. The nihari was yum too, beautifully coloured due to brown onions and minimal spices. The chicken ishtoo dished out for us was brilliant. Of course it was spicy with a liberal dose of red and green chilies, but the flavours were wonderful. If you like a hot curry, this one is for you. Fresh tandoori rotis on the side and you go back singing!
We were stuffed despite making sure we were served tiny helpings, maybe half a kebab, or a spoon of curry. Just before dessert was served, we sampled some achari chicken biryani. It was was spot on, each grain of rice separate, pickling spices standing out.
How could we leave without dessert? The excitement in Varuns voice was palpable. He loves that he can offer patrons ‘meetha‘ or dessert straight from the streets of Old Delhi. Steaming hot little bowls of the famous purani dilli ka habshi halwa were the first to arrive. Rich, warm, gooey and not too sweet, this is a famous part of Old Delhi culinary history. Made from sprouted wheat, loads of dried fruit, reduced milk and more, it is best enjoyed in winter and promises to warm you up! Did I say rich? Clarified butter oozed out of the fudge like halwa, yet the bowls scraped clean! Delicious as can be!
They also proudly serve the best kulfi in town, straight from Kuremals in Chandni Chowk. Kuremal, a legend in Old Delhi, has over 500 flavours in house, some which are as innovative as custard apple, kala khatta, phalsa and tamarind. The flavours on offer at the Kebab House are rose, paan, anjeer {fig} and kesar pista. I went with anjeer and the hub with paan, while Varun joined us to devour the rose kulfi. The paan one was like eating a meetha paan I heard. I enjoyed the anjeer one immensely.
While the interiors are very basic and spartan, incidentally like you would find in the heart of Old Delhi, the area is buzzing with activity. A steady stream of patrons flowed in all evening, some purposefully headed this way, some following their noses to the delicious aromas that rose from the barbecue. A word about the team. Very gentle, polite and courteous staff, who let you know in advance to expect upto a 30 minute waiting time. Most folk like to stand around the bbq which has a nice open area around it. Well located, we hear that folk like to drive in and be served in their vehicles, like the good old drive ins!
So if you are longing for some authentic Purani Dilli grub, would rather just hop across to somewhere closer than a ride into Old Delhi, this is the place to head for. Priced very reasonably {where else would you find a moorish generously stuffed keema naan for Rs 50}, Purani Dilli’s Al-Karam Kebab House offers you good great value for money, and delivers authentic taste too! They do serve a few vegetarian dishes too. As an added advantage, have a chat with the large hearted Umez Bhai who supervises efficiently and knows Old Delhi like the back of his hand!
“If we’re not willing to settle for junk living, we certainly shouldn’t settle for junk food.”
Sally Edwards
“Has it come? Is it here yet? When can we have the 80% less fat French fries Mama?“…questions that the teen shot at me faster than I could answer but all well worth it! The ‘it’ in question was the Philips AirFryer I was lucky to win at a recent food event called Foodathon in the NCR, North India.
When sketchy event details started making the rounds on FB, we giddily thought it was going to be an ‘eat till you drop‘ event, a food marathon of sorts! Such a happy feeling. The suspense finally ended with the formal invite…
FOODATHON is a platform that will host the city’s online food influencers and connect them relevant brands. The event would see multiple angles of food represented in the form of food and lifestyle bloggers, F&B brands, photographers and experts. The primary sponsor for the first FOODATHON is Philips, and hence the event is being called the Philips FOODATHON. Our other sponsors include The [V] Spot Café and Dunkin Donuts.
The event itself was packed with food related stuff. I got in late {post lunch} so missed the Philips AirFryer demo. I really wanted to experience it in ‘action’ as I had missed the launch which was held this summer as I was off to Goa!
There was a interesting talk on food photography by ace photographer Hemant Sud who talked us through the different genres of photography, limitations of the camera, common issues that crop up from time to time related to shooting food, and commercial food photography.
There was also a plating / food presentation by Executive Chef Darren Conole at the Shagrila, New Delhi. I’ve met him a few times, most recently at the MasterChef breakfast meet. He has a great sense of humour and is a good orator like Hemant Sud. Together, they kept us in splits! Darren did a small demonstration on old school or classic food plating which is the way we grew up looking at food …. flat across a plate, almost ‘scattered‘, ‘relaxed‘ and quite nostalgic!
Obviously loads has changed since we grew up. The contemporary style of plating {the plating I did on the left above} is more dramatic, vibrant and ‘built upwards’ as opposed to plated horizontally. The comparison was refreshing. Points to consider while plating – the choice of platter, colours and layering of food, focal point and importantly garnishes. I enjoyed the talk, though spent a lot of time giggling with the girls!The demo was followed by a short crisp talk by Sid Khullar about blogging, the connect, the learning curve and making money from blogging. He conducted a quiz, where some of us who answered correctly were asked to participate in a contemporary food plating contest. I was picked one of two winners.
The concept of a Foodathon is good though I’m not too sure that the location sponsor V Spot Cafe was geared up for an event of the scale, or if it was the best location. On our way out we were handed boxes of Dunkin Donuts Diwali Specialboxes, tees from Philips Foodathon and colourful coffee mugs from V Cafe.
The donuts created to herald Diwali, the Indian festival of lights, are quite a nice idea. The garnish and flavours match traditional flavours like cardamon, pistachio saffron etc, the colours vibrant & festive. The son dived into the box … “Mmm NICE! Just like the ones we had in Sydney!”
When the AirFryer arrived I wasn’t prepared for the size and ergonomic design. It took my breath away. How pretty and how simply put together! We used it … LOTS! First out French Fries…that’s the ‘signature dish’ that the fryer is well known for and one that uses 80% less oil. It’s true. 2-3 large potatoes, 1 tbsp oil and seasoning is all it takes to deliver this deliciousness.
Then the super excited lad marched me to make crumb fried chicken and potato crisps, both winners! How crisp can crisp be? Outstanding stuff, minimum oil, minimum fuss and easy clean up! The fryer was now on a roll. Next morning saw French Toast {which did get a little caught on the grill} but I’m learning as I go, then for lunch paneer tikka, and the left over marinade went over baby potatoes!
Dessert was chocolate lava cake. Cake because Sangeeta mentioned in her post that at the demo they said that the AirFryer bakes too. I HAD to have a go. Followed the recipe from the AirFryer cookbook but used whole wheat instead of plain flour. The cakes was slightly on the sweeter side yet had wonderful texture. Gooey, chocolaty and warm, these were done in 4 minutes flat! {The paneer tikka took longer than the book said. The recipes for both the baby potatoes & cottage cheese was my own}.
The fryer is quite exciting. I believe it can do loads of veggies too. The only negative is the small size therefore limiting the amount you can cook at a go, so for parties etc it can mean waiting between lots.
Otherwise it’s simple to operate, has an alarm which is a great built in feature, is kid friendly, really easy to clean up, designed beautifully with smooth knobs and the mesh ‘drawer’, and a retractable wire {like the Thermomix}. The AirFryer and Thermomix are ‘counter cousins’ in my kitchen now, black & white, sitting side by side!I got even more adventurous yesterday and baked a cake in the AirFryer! I believe that the AirFryer comes with it’s own special cake tin. Mine didn’t but I found a tin that fit. The cake post is up next, so please stay tuned. Yes, it’s a Fryer that bakes cakes too … and it’s darned good! Good for people on diets or restricted diets, good for kids and a good lifestyle kitchen appliance in general!
{Disclaimer: I have not been paid anything for this review, nor have the sponsors asked me to write a review on the appliance. All views are my own.}
“The future belongs to those who believe in the beauty of their dreams.”
Eleanor Roosevelt
The Bloggers Table was privileged indeed to be hosted at the award winning Leela Kempinski, Gurgaon for a memorable Italian meal at Zanotta a few nights ago. It’s one thing having a philosophy of “Atithi devo Bhava – Our Guest is God”, and it’s another thing delivering it in every sense of the word. The Leela did just that! Hospitality and culture so seamless that in many ways it felt surreal!The Leela culture is noticeable in every employee. You can see the deep rooted Indian tradition, the entire team that works seamlessly to deliver the promise. Enter the lobby and look around, magically a genie appears; helpful, polite yet completely unobtrusive. It’s a beautiful hotel but more importantly run by outstanding folk!That was pretty much the ‘experience’ through the evening enjoyed in excellent company – GM Leela Roger Wright,Head – PR & Marketing Communications Vinay Narang, F& B ManagerShisheer Manohar and Exceutive Chef Emmanuel Guemonl from France.
Photo courtesy Rekha @ http://mytastycurry.com/
It was a pleasure to share the table with Roger Wright. His stories that ranged from Fiji, Down Under {a New Zealander}, his family, his commitment to staff training and motivation … and of course his tempting invite for a dosa Sunday brunch the next day {We sadly declined as ‘the table’ was off to Rose Cafe the next afternoon. That turned out to be another story altogether}
The Leela Kempinski Gurgaon was presented the Best 5-Star Deluxe Hotel (India) award, March 2011 & 2012. Zanotta was Times Food Award’s pick for Best Italian in the Region in both 2010 and 2011. If they hadn’t picked it for its outstanding Italian cooking it would have won awards for architecture and ambiance. The open display kitchen and private dining rooms are surrounded by the see-through wine cellar of breathtaking proportions.
Zanotta did not disappoint. From the welcome drinks served in the retro lounge that adjoins the restaurant on the 6th floor, to the company, the evening was delightful.What a memorable meal. We found ourselves reaching out for the bread basket time and again. I opted for the vegetarian selection and absolutely LOVED it! The soft mozzarella and arugula salad with tomato, orange and basil pesto had everything right. The Minestrone alla Zanotta with pumpkin and rice was amazing too. I am not ‘soup person’, but was transformed rapidly into one! The next course was common for both vegetarians and non-vegetarians. Home made ravioli stuffed with wild mushrooms floating in a silky smooth tomato sauce. A sprinkling of freshly ground pepper and you could sense how nicely the flavours married! Perfect again. Then came the show stopper, something Roger introduced to Leela from Down Under – a sorbet but not just any sorbet! It was dramatic sorbet served in a snow globe of sorts, sitting on a bed of ice. You could hear a loud collective gasp when the very delicious sorbet appeared. A work of art!Crespelle with spinach & ricotta {♥♥♥} followed. These were ‘Florentine style’ pancakes stuffed with ricotta and spinach, served with tomato and parmesan. Amazing, cheesy and to die for! The portion sizes were just right and fresh produce brought out the best flavours in each dish!Excellent wines were paired with each course. They included Chardonay from New Zealand and another from France, Allegrini from Italy, and a Cabernet Shiraz from Australia. Time for dessert and once again a winner! Bitter chocolate semifreddo with candied orange peel. Really nice!! {I had to finally abandon the camera because the light was really low!}The NCR has some beautiful luxury properties, and The Leela is one of the finest examples. The group takes pride in it’s people, the ‘bedrock of the organisation‘. Warmth, positivity, camaraderie; the ease of relationships up and down the hierarchy is so visible and so comfortable.
Couldn’t have asked for anything better! Thank you Roger Wright and your wonderful team!
“One cannot think well, love well, sleep well, if one has not dined well.”
Virginia Woolf
Time for the Bloggers Table and this time it was a cozy little do at the beautiful Café G at the Crown Plaza Gurgaon. The moment I entered I was hit by a feeling of déjà vu. Such a familiar, almost Ottolenghi like atmosphere, quiet, open, airy. This was one culinary experience worth the visit! Live cooking, real food, authentic flavours … and ‘silently attentive’ excellent staff!The Café offers fine dining with a daily buffet that changes regularly. The interiors are aesthetically done, wood and beige neutrals, nice lighting and a wonderful ambiance. A salad bar greeted us as we walked in …So much variety, loads of colour and attention to detail. The cheese platter looked slightly bare, like someone had made a meal out of it. Maybe they had! The cumin cheese and pickled olives beckoned loudly! We sampled 4-5 salads. Nice!Moving on, a central island of sorts tempted us with live cooking for the buffet {which is truly excellent by the way}. Le cruesets filled with worthy dishes added to the temptation. The menu for the day was Italian … Small portions cooked fresh and laid out … Lamb Osso Bucco {reminds me of my lovely friend Meeta in Germany}, Melanzane Parmigiana, Hassle-back Potatoes {I♥ those}, Fresh Lasagna, Sea Bass Baked in Parchment …. The question … what to eat and what not to! The main course set up is divided into different cuisine zones. Alngside, nested in a little corner is a popaddum stand with little earthen jars presumably full of pickles! These little personal touches make the place feel warm! The cafe appears to be particularly popular with the ex pats as they began at saunter in by 8.30pm, the stream growing steadily as the clock ticked! Since it’s a multi-cuisine restaurant, there’s something for everyone here …Back to the layout … the central island had a bread counter and once again the passion shone through. A variety of different breads, bread sticks, ‘amul’ butter, crisp thin cracker breads… And if that wasn’t enough to gladden the heart, the next step took us straight to a dessert bar – it blew us away! It was dessert heaven. I have yet to see such an extensive variety of desserts under one roof here. Each one created with a lot of thought, detailing and love. The pastry chef Chef Ayub Quereshi and his magic weaves a spell – fruit desserts aplenty, mousses, cakes, panna cottas, pies, eclairs, compotes … individual portions each!Then came the signature dishes specially prepared by the talented Chef Arup Sarkar and Chef Prashant … compliments to them! Salad of wine pickle tomato and buffalo boccancini, toasted pine nuts and basil and Stir fried shitake wonton and baby spinach with pok choi , red pepper, tomato and Asian condiments. The latter was simply amazing. Flavours, textures, warm salad, cold dressing – such a treat! You must try it if you visit the cafe! MUST! We were also served a watermelon, feta and rocket salad … this one too pleasing, light and flavourful!By now we were kind of feeling full. Then, along came the show stopper, a main course signature dish that will be remembered for a long time – Moroccan lamb tagine with chick pea and mint couscous. We begged for small portions each … it was so good. A nibble here, then another … and soon the tangine was all gone! The lamb cooked to perfection, melting in the mouth, falling off the bone, the flavours beautiful, the tomato balancing the tangine in a delightful manner with the pine nuts, the chick peas, the couscous! Happily it was time for dessert! Baked Yogurt Mousse, Panna Cotta, A Passion Fruit Mousse, Mud cake {excellent truffle on top}. You know what I missed though – a coffee dessert! Sadly there was none. {Thanks to the sweet knowledgeable Parul, we were served some drop-dead delicious coffee ice cream on request!}
Thank you Mr Oswal and your team for having us over. Café G is an absolute treat! The food excellent, the staff are impeccable and the ambiance wonderful!
“When you look at a cupcake, you’ve got to smile.”
Anne Byrn
I have to confess that I am not was never a cupcake person even though I love the eternal charm of these little baby cakes, and how immensely creative you can get with them. I fell in love with them when Nadia invited me for the soft launch of her little baby in Gurgoan, The Cupcake Factory. Came back INSPIRED, dreaming of whites and pinks,feeling strangely happy! Nadia’s passion shone ; she inspired me to make Almond Cupcakes with Salted Caramel Buttercream.But first about this enterprising young lady, hugely talented, very creative and so fortunate to have realized her dream. Nadia grew up in Kuwait, went on being a musician in Hollywood and then came right across seven seas to India and set up a cupcake shop here … amazing!!There are plenty of bakeries here, patesseries of every kind … but this was the first dedicated cupcake stop that I heard of locally. This young lady always loved to bake and somewhere along the way her dream was born. She has her own ‘factory’ or open kitchen on the side where fresh cupcakes are baked in house, the recipes largely developed by her and the flavours that set the heart a-flutter!Yesteryear cupcake memories tumbled right back in… Somewhere along the way the kids grew up and I stopped baking cupcakes. From a batch or two a week to maybe a batch in two months, I figure I became lazy! I had forgotten the charm of these precious little cakes…A well set up shop, aesthetically designed, beautiful pinks, a state-of-the art attached kitchen, trained chefs from Kuwait, fresh flavours that had something on offer for everyone, it’s a shop that is a must visit for the ambiance, for the variety, for the freshness of flavours and for the ‘whimsical’ appeal! Cute little girls in pinks tripping along happily, tiny hands clutching cupcakes, pleading voices begging for more! Yes, the charm was alive. Offered the wide choice, I opted for espresso {what else???}. One bite later, I succumbed to cupcake magic! Fabulous beautiful flavours, light tender crumb, the sweetness just right and the butter cream silky smooth. Perfect! I savoured the cupcake to the last crumb, to the last bit of frosting! I came back home and the teens {big kids???} searched my bag for cupcakes, so I put my plans to work early the next morning and made these, frosting and all! Was pretty chuffed with myself as they came out quite nice. {Thank you Jamie; I love the little hearts!}. Slightly sweet for Mr PAB because of the buttercream but polished off by the teens… the cupcake magic lives on!It was a pleasure to visit The Cupcake Factory. If you live in the vicinity, I urge you to stop by ASAP. Those honest to goodness tender beautiful bites will have you hooked. The CUPnCAKE Factory Ninex Citymart (next to Fortune Hotel) Sohna Road, Gurgaon.
… and if you can’t, there are always these delicious ones you can bake!
[print_this] Recipe: Almond Cupcakes with Salted Caramel Buttercream
Summary: Almond and brown sugar cupcakes with a light, tender crumb topped with a silky salted caramel buttercream
Prep Time: 15 minutes
Total Time: 40 minutes Ingredients:
Almond Cupcakes
90g plain flour
55g whole almonds
pinch salt
1scant tsp baking powder
100g brown sugar
50g unsalted butter
1 egg
110ml 2% milk
1/2 tsp pure vanilla extract
1/4tsp almond essence
Salted Caramel Buttercream
15g sugar
15ml water
30ml low fat cream
50g unsalted butter
1/4tsp sea salt
85g icing sugar
Method:
Almond Cupcakes
Preheat the oven to 190C. Line a 12 mold cupcake tin with 8 liners {fill the remaining 4 with a 1/8 cup water each aid even heat distribution while baking}
Process the plain flour, whole almonds, 75g brown sugar {3/4 quantity}, salt and baking powder in the bowl of a processor until ground fine. Reserve.
Beat the butter with the remaining 25g sugar until pale. Add the egg and both extracts and beat again.
Add the flour mix in 3 lots alternating with the milk until smooth.
Divide between the 8 cupcake liners and bake for 20-25 minutes until light golden and a tester comes out clean.
Cool completely on rack.
Salted Caramel Buttercream
While the cupcakes are baking, heat the sugar and water in a heavy bottom saucepan,undisturbed, until the colour turns light golden brown.
Add the salt and cream and whisk rapidly with a balloon whisk until it all comes together into a salted caramel. {Please take care as the mixture will splutter in the beginning and will be really hot}.
Let it cool completely, about 30 minutes.
Whip the butter and icing sugar until smooth and fluffy. Add the salted caramel and continue to whisk until smooth.
