I love staying in hotels. I do. For me that can be a major high or low point in my travel plan depending on how good or bad my accommodation is. I just love the attention to every small detail that is given from the welcoming way you are greeted at the door, to the perfectly made bed, to the beautifully arranged flowers. I can just go on and on. Some of my exceptional experiences has been with properties under the Small Luxury hotels of the world (SLH) profile. Small Luxury Hotels of the World has got some of the finest small independent hotels in their portfolio. From cutting edge design hotels to palatial 17th century mansion, city centre sanctuaries to remote private islands, SLH offers only the best. Well as luck would have it SLH team has gone behind the scene at a number of their properties and got us tricks on how to create the hotel experience at home. Here are a few of the tips they have shared with us;
After mesmerising customers in Mumbai and Bangalore, ROYCE’,the famed Japanese confectionary company launches in New Delhi at Ambience Mall, Vasant Kunj.Founded in 1983 in Northern Japan, ROYCE’ prides itself on its wide and unique offering that follows one underlying theme- chocolate products that are rich in flavour, textures, complexity and creativity. One of the brand’s most hot selling products is the “Potatochip Chocolate” range of confectionary. The “Potatochip Chocolate” are salty potato chips coated with a layer of milk chocolate on one side. The company’s other signature product, the “Nama”, is a cocoa-dusted truffle-like chocolate so fine and delicate that it requires a specially designed spatula to lift and hold. Then my favourite,as I am not a cocoa person is the “Prafeuille Chocolat”. This three millimeter thin strawberry-scented chocolate is inspired by the delicate French desert “millefeuille” and is filled with a medley of sweet-tart raspberry and blueberry reduction. Also in-store will be the “Criollo Chocolate”, this complex and aromatic chocolate is made from Criollo beans, the world’s rarest and most expensive cacao beans, found only near Lake Maracaibo in Venezuela.
Even the ROYCE’ store at Ambience, Vasant Kunj has been designed to complement the brands intricate Japanese identity and culture. The front fascia of the store as well as the display counter, mimic the delicacy and geometry of contemporary Japanese architecture and interiors. Materials like hardwood maple are used to blend in with existing surroundings creating a warm and inviting retail as well as tasting experience. The space has been designed as a transformative Japanese chocolate bar, conducive to exploration and interaction.
Burgundy Hospitality, a first-of-its-kind fine foods and luxury gourmet curator is accredited for bringing this unique brand to India. ROYCE’ chocolates are priced at Rs. 1050/- for 125gms onwards.To celebrate the festive season, ROYCE’ introduces a very special “Limited Edition Assortment Gift Box”. The Limited Edition Gift Box for Diwali has five varieties of ROYCE’ chocolate and a total of 38 pieces, including Baton Cookies (6 pcs), Chocolate Wafers “Hazel Cream” (6 pcs), Criollo Chocolate (6 pcs) and Pure Chocolates (20 pcs).Priced at Rs. 2000, the luxurious “Limited Edition Diwali Box” is available at ROYCE’ Delhi, Ambience Mall, Vasant Kunj on a pre-order basis till the end of October.
After years of trying to explain to people I am a lifestyle stylist and writer finally lifestyle gets not only its own place but also it own awards. Yes, I am referring to the NDTV Good Times lifestyle awards which celebrate icons from the fields of food, travel, technology, fashion, decor and luxury that have left a lasting impression on the Indian lifestyle. So I will be there at Jaypee Greens this Saturday and will give you an update about the awards and the winners. I am so excited can’t wait to attend this event!
P.S- I will be tweeting live @StyleCity83, first time ever from any event, so let’s see how it goes 🙂
A well-known fact about me is that I am a Delhi girl living in Mumbai. While a less known fact about me is that my lineage from my Dad’s side goes all the way back to Himachal Pradesh. The reason I am taking you people down my family history is cause I love food from up north, especially Himachal and Kashmir, but since I moved to Mumbai I really haven’t had a chance to have from either places. So last week when I got the chance to visit Poush, an authentic Kashmiri food place in Mumbai I jumped at the opportunity. Poush is originally a resort situated on the Mumbai-Ahemdabad expressway. It serves authentic Kashmiri cuisine and takes inspiration from Kashmiri decor. In Mumbai it is situated at World Trade Centre at Cuffe Parade. Poush promises you the essence of Kashmir up till your door-step, atleast if you live within a 2 km radius.
The restaurant itself is a cosy two level place situated in the Arcade tower at the world trade centre. With over all very simple decor and basic simple wooden chairs and tables, the top floor does have two low seating areas where you can go with a party of six.What I loved was the absolute attention to detail in terms of certain design details. These low seated beds on the top floor are covered by colourful curtains on two sides and display Kashmiri rugs on the other two walls. They have lots of cushions with Kashmiri embroidery. The tableware is authentic Kashmiri carved copper and silver with the patron first washing our hands with a copper jug. The food is then served in silver dishes.
In terms of the taste, the food was delicious. We started with the Kashmiri Spicy Chaman, which is Paneer slices along with tomato, capsicum, onion tossed in Kashmiri red chilli and herbs. This is a dish which was often cooked in my grandparents house so something I am super familiar with and love. Then we got Rajma, which is Rajma beans stewed and cooked in Kashmiri herbs, Dum Aloo, which is boiled potato cooked in red-hot gravy. We called for Roganjosh,which is lamb cooked in its juices on a slow fire with red chili, ginger powder and cloves. This was definitely the dish of the day. The lamb was soft and the gravy was out of this world, with each flavour coming across nice and strong. And finally the Chictaba, which is an authentic Kashmiri dish, that is skillfully pounded chicken pieces made into soft, spongy meatballs, cooked in a curd based gravy and flavoured with saffron. This was the only dish on the menu which may require for you to develop a palate. Like I said I love Kashmiri food so I loved it, but my friend who was a first timer did not quite enjoy it. Oh! I have to mention, we finished our plate of rice and moved onto Tawa chapatis, which has to be the softest chapatis I have ever eaten in a restaurant. We finally rounded off the meal with an authentic Kashmiri dessert-Phirni.
The over all experience was great with the highlight being the authenticity of the Cuisine, so if you happen to be in the area I definitely suggest you stop and try the food. Like I said if you live around the area they also do home-delivery. For me, any time I plan to have an Indian party, especially over Diwali time I plan to call in for catering by Poush for an authentic experience.
Price- Rs.1,500 for a meal for two minus alcohol.
Address- shop 27,Tower 4, WTC, Cuffe Parade,Mumbai 400005
|COOKING TIME||1 1/2 HOUR|
|YIELD||1 KG 200 GM|
|MUTTON WITH BONE||1||KG||16||PCS|
|GREEN ELAICHI POWDER||1||GM|
|BLACK ELAICHI POWDER||1||GM|
|TEJ PATTA||1||GM||04 TO 5||PCS|
- POUND LAUNG, GREEN ELAICHI AND BADA ELAICHI. KEEP ASIDE
- HEAT OIL IN A VESSEL
- AFTER 8 MINS, . ADD HING WATER
- AFTER 1 MIN, ADD MUTTON, SAUTE
- AFTER 3 MINS, ADD POUNDED MIX, AND SALT. CONTINUE SAUTEING.
- AFTER 14 MINS, ADD CHILLI POWDER.
- IMMEDIATELY ADD 250 ML WATER AND MIX
- ADD 450 ML WATER LITTLE BY LITTLE.
- AFTER 2 MINS, ADD CURDS
- AFTER 2 MORE MINS, ADD 1700 ML WATER
- CONTINUE SAUTEING.
- ADD SAUNF POWDER, GREEN ELAICHI POWDER, SOONTH POWDER, JEERA POWDER, BLACK ELAICHI POWDER, BAY LEAF.
- PUT LID AND CONTINUE COOKING ON LOW FLAME.
- AFTER 1 HR , REMOVE FROM FLAME.
Recipe- Dum Aloo
|GREEN ELAICHI POWDER||5||GM|
|BLACK ELAICHI POWDER||0.5||GM|
- PUT POTATOES IN A VESSELFUL OF WATER AND COOK FOR 50 MINS TILL DONE
- STRAIN , PEEL DEEPFRY IN OIL TILL CRISP.. 40 MINS
- FOR THE GRAVY, HEAT MUSTARD OIL
- AFTER 2 MINS, ADD HING WATER, CHILLI POWDER, 50 GM WATER
- ADD GREEN ELAICHI POWDER, LAUNG…. STIR FOR 1 MIN, ADD 120 ML WATER
- AFTER 5 MINS, ADD DAHI, MIX.. KEEP ADDING 100 ML WATER
- AFTER 5 MINS ADD 100 ML WATER
- AFTER 5 MINS, ADD SALT, SOONTH POWDER, JEERA POWDER,GREEN ELAICHI POWDER, BLACK ELAICHI POWDER, SAUNF POWDER
- AFTER 2 MINS, ADD FRIED ALOO , MIX, COVER WITH LID AND CONTINUE COOKING FOR HALF HOUR ADDING WATER AT REGULAR INTERVALS.
500 gms aloo gives 250 gms fried aloo
Finally! Andheri gets it own personal Barbeque Nation.For those of you who are not aware of the brand, this concept started in Mumbai in the year 2006 and since then has branches in various cities around the country. They have a prefixed menu where you select either the Vegetarian or Non-Vegetarian option and they are served with an array of starters, leading to the buffet with Salads, Main course and Desserts.
I for one had never been to a Barbeque Nation in my life, which is exceptionally strange since I love experimenting with various cuisines but for some reason had never had a chance to visit a Barbeque Nation. My dinner date on the other hand was a huge fan starting from his hostel days in Chandigarh. I promise he was salivating from the time I suggested to him I am invited to review BBQ Nation and asked him to accompany me. He went on about how he and his college friends would hang out their atleast once in two weeks and eat the amazing grills till they were absolutely full. In my head I was like, wow rich kids, in college I could never afford an all you can eat Buffet. But my visit here changed that and for a good reason.
The Lokhandwala branch which was a first for me has a reception with one room on the left and the Buffet counter behind the Reception.They have maintained a standard decor in all their outlets with exposed brick walls, lots of wood and a well-lit place. Each table has a personalised grill embedded into them, where the customers can make their own food depending on their likings. You also have a variety of marinades to select from to give the finishing touch of your choice.This is followed by a Buffet meal and Dessert. On a daily basis they serve 5 veg or non-veg starters, A veg and a non-veg soup, 6 veg and 4 non-veg dishes in mains, 5 veg and 3 non-veg salads and 7 Desserts. You can also call in for their amazing cocktails, my favourite was the jeerapana Mojito which was a great infusion of the Classic cocktail with Indian flavours. And very refreshing, a perfect accompaniment with the Indian Cuisine as the hot weather.
Anyway I thought the grill dishes were amazing, I ate so many that I had to really work hard to make place for the main course. I felt the non-veg starters and the veg main course were the best combination. For me I would suggest everyone who like me has not tried it out to definitely give it a shot you will be pleasantly surprised I can assure you.
Price:Weekdays Veg-Rs.600+Tax, Non-Veg-Rs.650+Tax excluding alcohol
Weekends Veg-Rs.700+Tax, Non-Veg-Rs.800+Tax excluding alcohol
As always here are a few recipes we got from Barbeque nation which you can try out for your next Al-Fresco parties. They also work as great starters if you plan to have just drinks and starters for your party.
- Brown onion :1
- coriander leaves : 2tbsp chopped
- Flat parsley leaves : 2tbsp chopped
- garlic cloves : 2 crushed
- cumin : 2gms powder
- paprika :3 tsp
- ground turmeric :2tsp
- olive oil :2tbsp
- Prawns : 1kg divined and tail intact
- Combine onion, coriander, parsley, garlic, cumin, paprika and turmeric in a large bowl. Stir in oil. Add prawns. Toss until prawns are well coated. Cover and refrigerate for 1 hour to marinate.
- Preheat a barbeque on medium-high heat. Place half the prawns, in a single layer, on barbecue. Spoon over half the marinade. Cook for 1 to 2 minutes each side or until prawns turn pink.Transfer to a bowl. Repeat with remaining prawns and marinade.
Lebanese Chili garlic prawns
- Boneless prawns 6.5kg
- Ginger garlic chopped 150gm
- Green Chili chopped 50gm
- Chilly flakes 75gm
- Celery chop 75gm
- Honey 2tsp
- Chicken Maggie cubes 2cubes
- Limejuice 25ml
- Tahina sauce 75ml
- Salt to taste
- Oil 1/2lts
- Cut & wash chicken in to dices shape
- In a bowl take Chopped garlic chilly flakes celery chop honey veg Maggie cubes lime juice tahina sauce salt oil with ginger chopped or chopped garlic
- Add chicken in this Mari nation and marinate for 3 hr
- Skive in skeewer or grilled on a grill
- Serve hot
- 2000 Gms Boti (lamb bone less)
- 150 Gms channa dal
- 20 Gms chopped garlic
- 20 Gms chopped ginger
- 100 Gms sliced onions
- 05 Gms Mace
- 10 Gms black peppercorn
- 01 Gms bay leaf
- 03 Gms cinnamon sticks
- 02 Gms cloves
- 02 Gms black cardamom
- 02 Gms green cardamom
- 05 Gms sahi jeera
- 20 Gms kashmiri red chilli powder
- 15 Gms salt
- 200 Ml oil
1. Heat the oil and add the whole garam masala
2. Add chopped ginger, garlic and the onions.
3. Add lamb, channa dal red chilli powder, salt and mix it properly.
4. Add water and allow to simmer till the mix gets cooked and the water evaporates.
5. Take out fine mince twice.
6. Divide into 20 equal balls
7. Flatten the balls and stuff with the mixture and make a tikki.
8. Shallow fry till golden brown. Serve hot.
Hello all, as much as I love to travel and would fly down at every chance I get sometimes it gets a bit difficult for me to do so. Which is what I was whining about to my lovely friend Gayatri from Delhi, and much to my delight she has agreed to help me out once in a while with the reviews from Delhi. Yaay! So people meet Gayatri, she visited this quaint French restaurant Rara Avis, which I was talking about a few days back and has come back to us with her honest opinion. Rara Avis as the name suggests is a unique and uncommon concept French restaurant, one of the very few you find out here. And she makes it sound so yummy, I can’t wait to go down to Delhi and try it out. So here it is 🙂
Into the French Kitchen – By Gayatri Ojha
Rara Avis Rara Avis is everything French and a bit more. Although, it has a very unassuming staircase entrance, the moment you walk into the restaurant, you get a very cosy and homely feel. Laurent and Jerome its French owners, have gotten together after years of experience in the food business to bring to Delhi diners a chance to enjoy traditional French food. The place spells vintage-adorned by interesting curios collected by owners during their many travels across Europe. Even the furniture is brought back from France to give the place a real old-world touch. For me personally, the ambience of the restaurant can make or break the mood. Set over two levels, the top is a beautiful bistro like terrace with garden chairs and a live grill, perfect for a romantic candle-lit date or for just catching up with your pals. When one thinks of French food, you visualize a big plate with a small portion of an immensely intricately presented dish. Rara Avis is not about that charade. Like Jerome says, they want to bring traditional and superior quality French cuisine to Delhi just the way it would be made in a large family home back in France. I think this whole idea is very romantic.
Take for instance my starter Croutes Aux Morilles; it’s a baked dish with a beautiful combination of warm morels mushrooms, red wine and cheese over puff pastry. Led by a rich creamy taste, it has just the right aftertaste of these mushrooms, which are found in Kashmir. The morels are abundant in April-May in the forest of Franche-Comté in France. For the meat lovers, I highly recommend Terrine de Jerome which is a Rabbit meat Pâté which you can enjoy best with a glass of red wine.
For the main course, we tried Tartiflette and Steak Tartare. While the former is a Potato and melted reblochon kueche, the latter does well to satisfy beef lovers. We rounded our French food journey with a Café Gourmand, which gives you the choice of Espresso or Cappuccino with four mini desserts, perfect for those who want a bit of everything. I must say that the menu is highly exhaustive giving you ample choice for a hearty meal. It covers all that you can have if you were to stay in France for couple of weeks. What’s really unique about Rara is that both Jerome and Laurent engage with the diners in a real homely fashion. And Jerome is always running back and forth from the kitchen ensuring that your French food experience is nothing but pure bliss. I must say that Rara Avis lives up to its name, bringing something unique to lovers of good food. It’s truly superb!
Overall Rating Food: 4.5/5 Overall Rating Ambience: 4/5
Approximate damage on your pocket (excluding Alcohol): 1800-2000 INR
Thanks for that Gayatri. Ok, and as is tradition on this site, I also asked Gayatri to request the chef to give us recipes for two of the dishes that they tried and would like to recommend users to try at home, so here they are
- 9 slices of bread
- 60g dry morels
- 10g butter, 10g garlic, salt, pepper
- 40 ml sweet wine madeire
- 200 ml cooking cream
- Put morels in hot water for 1 hour
- After that you cut morels by 2 and roast them in butter with garlic, salt and pepper
- add sweet wine and cream and cook 30mn
- roast the slices of bread both side in butter, put 3 in each plate and cover with your morels sauce
Terrine de Jerome
- 500g rabbit meat
- 100g leaver
- 400g bacon
- salt, pepper,
- 30 ml brandy
- 1 onion
- 20g garlic
- 1 egg
- 1 soup spoon corn flour
- Make keema with all ingredients
- add one egg
- corn flour
- put in 1 terrine tray
- cook in oven for 2 hours 180 degre
- keep in fridge one night before serve
So last weekend happened to be my Delhi best friends birthday, well I have alot of best friends and I know people dont get the concept of how I can have more than one but I have school friends, college friends, work friends, Bombay friends etc etc so I am allowed to have a best friend from each of these areas of my life. Coming back to the topic, so it was my Delhi best friends birthday and I wanted to surprise her by flying down and planning a small dinner for her with a few friends. Obviously the most challenging process when you are trying to surprise someone with dinner is the venue. Fortunately for us and thanks to the lovely ladies Priyanka and Neha Nagar and ofcourse the dynamic Ramola Bachchan, the answer came to us in the form of Ipe Cavalli’s Vissionaire Cafe. Yup thats right, it is finally here, from Milan to Gurgaon. I was so excited I think I would have gone straight from the airport if it were upto me which fortunately it wasn’t. So anyway I controlled my urge and Sunday night four of us went to check it out and ofcourse celebrate my friends b’day.
An exact replica of its twin in the Milan café, the elegant and inviting interiors flaunt a milieu of contemporary elements from luxuriously appointed mauve patent leather chairs, glass & steel tables and crystal chandeliers positioned tastefully amidst a cocoon of mirrored walls. La resistenza pezzo de centers around the twenty-two foot long bar . The bar setting provides for a stylish ambience serving as a magnet for the suave aficionada living in the area with its carefully selected choice of wines and spirits while listening to the trendy music montages played by the House DJ.
So we started with the cocktail (what? it was my friend’s birthday and what great night starts with just salads) anyway we started with cocktails and one very pregnant friend stuck to mocktails. So here is a quick how to for a few drinks we tried.
1) Pan Surprise: 60 ML Vodka, 90 ML Condense Milk, 3 measure Paan mix ( infused vodka with condense milk)
2) Very Very Strawberry: 60 ML Dark Rum, 120 ML orange juice, 1 Scoop Strawberry ice cream, 4 sliced pieces Fresh Strawberries , Blended cocktail
3)Cucumber Spritzer: 1/2 sliced Cucumber Minced, Ginger 10 gram, 1/4 spoon Black salt,Mint leaves, top up with sprite. (non alcoholic)
We then moved on to the food, the Three Cheese Soufflé molded to perfection from scarmoza, cheddar and parmesan, served alongside an order of Antipasti Misto – a platter comprising misto parma ham, pepperoni, chicken salami, olives, parmesan and pickled peppers along with the Visionnaire House Salad and Arugula and Goat Cheese Salad. For mains we tried Bacon-Wrapped Chicken Breast, Pizza ai funghi misti, Pan seared Norwegian Salmon and a Fettucine alfredo mushroom. The food was awesome without a doubt (much to my relief or my friends would have murdered me for taking them to Gurgaon.) We rounded off the meal with Chef’s Cheesecake of the Day and a sinful plateful of Sticky Toffee Pudding punctuated with a burnt whiskey sauce. Anyway as I always do when I like a place I requested the Chef to share a few recipes with us. So please try it at home.
Three cheese soufflé
all-purpose flour-60 g
Scarmoza cheese- 30gm
cheddar cheese- 20gm
Parmesan cheese- 20gm
Eggs- 6no egg
Tomato sauce- 150gm
Bell pepper- 50gm
Cream- 20 ml
1.Melt butter in a medium saucepan. Stir in flour; cook for 1 minute or until bubbly. Gradually add milk, salt, Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir until melted. Remove from the heat and set aside.
2.In a small bowl, beat egg yolks until thick and lemon-colored about 3-4 minutes. Stir in cheese mixture. Return all to the saucepan stirring constantly; cook for 1-2 minutes longer. Cool completely, Place all the mixture in a tart and place it in a saucepan with little bit water for induction method for 15-20 min.
3.After 20 min. put the tart in oven for 10 min. at the 250°c till golden brown.Place the sauce pan in a range prepare the rose sauce for soufflé, Pore the prepare sauce in a plate and place the hot soufflé on the sauce garnish with bell pepper and lettuce it’s ready to serve.
Arugula & goat cheese salad
Fresh rocket leaves, – 200gm
pine nuts – 4gm
Orange segments- 40gm
Crumbled goat cheese,- 30gm
Olive oil extra virgine- 20ml
Salt to taste
White wine vinegar- 5ml
Black pepper- 2gm
Method-wash lettuce, dry it and keep in fridge for chilling. cut orange segments, dices of goats cheese and roast pine nuts. now in a mixing bowl put lettuce and add dressing to it. mix it nicely.Place it in the plate and add orange all over it. add goats cheese all over. sprinkle pine nuts on the top and serve it chilled.
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- In a saucepan, add some olive oil and garlic over low heat. Add mushroom salt, pepper Stir over medium heat; add cream again stir for few second.
- Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Spring cheese Serve immediately with parsley garnishing.
Usually when I go out for dinner, Indian cuisine is the last on my list of options. Don’t get me wrong I love Indian food, but since that is what I eat at home I prefer to be experimental with my cuisine when I step out. My family who loves going for Indian cuisine hates this, and hence this time when I went to Delhi for a short 2 day trip I succumbed to their wishes and ended up going to try out a new restaurant in Gurgaon called Indian grill room.
We started at the bar, obviously, which is a delight for all you whiskey lovers as it promises to have the largest collection of whiskey at any stand alone restaturant in India. The bar snacks were quite delightful as well, we tried like Kursi Miyane (Lamb mince stuffed egg balls), Veg Papri (Crispy papri and thepla with exotic veg topping) and Aloo Chatkari (Punjab’s favourite crisp potatoes tossed in tangy and hot masala).
Moving to the food, Indian Grill Room as the name suggests serves grills from all over India. They follows a ‘Table De Hote Menu’ or a ‘set menu’ concept where in the guest pays a fixed price for a meal that includes a soup, 12 varieties of Indian grills, followed by curries, lentils and an assortment of bread, a choice of desserts and a post dinner warm beverage. Which is perfect for someone like me who can sit on a menu card for hours before picking the worst dish on the menu.
This menu is set to change every 15 days. Over and above, the guest has an option of ordering from an A la carte ‘enhancer menu’ that has a select exotic offering of meats and veggies like the Sikandari Raan (Tender leg of baby lamb marinated overnight with the chef’s spices and served royally), Grilled Shadras (A combination of exotic vegetables marinated in ricotta cheese and Indian herbs with a smoked flavor) amongst other things.
Anway I had such a great experience that I convinced chef MP Bhandari, to share recipes of two of their dishes so you guys can try them out at home. So do try them and let me know how they turn out for you. Oh! and incase you would rather just visit the restaturant here is the address:Indian Grill Room, 315, 3rd Floor, Suncity Business Tower, Sector – 54, Golf Course Road, Gurgaon (Haryana) – 122002 Tel: 0124 – 4477806/07/09/10
GUCCHI PANEER KA LIFFAFA
- 0.4 kg Cottage Cheese
- 0.12 kg Kathi Roll mix
- 0.03 kg Gucci
- 2pc Kasta Roti jattar spice
- Oil for basting
- Salt to taste
- 0.04 kg Tomato chutney
- 0.01 kg Jeera
- 0.02 kg Ginger and Garlic paste
- 0.02 kg Lemon juice
- 0.03 kg Besan
- 0.01 kg Turmeric Powder
- Take cottage cheese cut into thin slices marinated. Grilled the cottage cheese and stuff with kathi stuffing.
- Make small khasta roties brush with oil and sprinkle jatter spice.
- Present with tomato chutney and roti.
- 1.5 kg Leg of Lamb
- 25 gms Cardamom Powder
- 5 gms Chaat Masala
- 60ml cooking oil
- 20 gms Ginger and Garlic paste
- 30 gms Lemon juice
- 25 gms Mace powder
- 240 ml Malt Vinegar
- 10 gms Red Chilli powder
- 120 gms Rum
- Salt to Taste
PREPRATION- prick the leg all over with a fork.
- marinate the leg in a mixture of salt,red chilli powder, ginger and garlic paste, mace powder and cardamom powder and lemon juice. Set a side for 2 hrs.
- pour the vinegar and rum over the lamb.
- place leg on a baking tray and pour over 1 ltr Water. Bake in an oven at 350 ‘F for 1 ½ hrs. turning the leg two or three times to ensure. It cook evenly.
once water dries out remove for tray. Baste with oil and grill till well done all over
- Raan from The Cooking of India (garydavidlum.com)
Photographs by Chandni Sareen
My earliest memory of Spring is all the picnics and brunch’s I attended with my parents at their friends farmhouses. This of course gave way to my college friends and I planning impromptu trips near Delhi or at someones farm for our own version of ‘picnics’. Well if you call previous night’s left overs from the party we were at or our parents fridge picnic. And of course, there were all our versions of cocktails and alcohol to suffice for the lack of any other arrangement. Moving on from this, once my friends started getting hitched, started the concepts of reception brunch’s, anniversary brunch’s, engagement brunch’s, Birthday brunch’s etc etc. The highlight of these parties besides the beautiful spring weather was the amazing food, music and lovely cocktails. Keeping this trend alive FINLANDIA VODKA FROM THE HOUSE OF BROWN FORMAN brings to us an array of six exotic flavours from refreshing grapefruit to juicy mangoes to sour lime to sweet cranberry to tangy tangerine and also wild berry.
Here are two cocktail recipes for you to try at that next amazing brunch you are planning in this delightful season.
3 cl Fresh Pomegranate Juice
1 cl Fresh Lime Juice
1 cl Honey
Glass: Martini, Method: Shake, Garnish: Pink Grapefruit Peel. Pour all ingredients into chilled shaker. Shake and strain into a chilled cocktail glass.
1 cl Simple Syrup
4 cl Grapefruit Juice
1 dash Pink Grapefruit Juice
Glass: On the Rocks, Method: Shake, Garnish: Pink Grapefruit Slice & Cherry. Pour all ingredients into chilled shaker. Shake and strain into a chilled cocktail glass