Mahesh Bhatt and Dino Morea launch the debut book of author Aritra Chakrabarty Sengupta.
The book talks about the story of a young couple and the biased norms of our society.
At the press launch, Mahesh Bhatt shares his love for reading and his support towards young talent and Dino Morea confesses if he was given a chance to act in a biopic, it would be of Mahesh Bhatt! Here are the highlights of the event.
US Apple Export Council and the Food Bloggers Association of India (FBAI) recently invited us to a four course sit-down US Apples inspired dinner. We had a great time interacting with the blogger community as we enjoyed a delicious meal at Theory at Lower Parel.
Here’s what we had at the dinner.
1] Drinks: Apple Sangria
2] Soup: Curried Carrot & Apple Soup
3] Salad: Poached Apple with Goat Cheese
4] Mains: Apple Gnocchi with Butternut Squash and Sage Butter
5] Chicken Roulade with Apple Jus
About US Apples:
USApple is a nonprofit, member-based association comprised of and supported by individuals, companies, and state/regional associations within the apple industry. They are the national voice and resource center serving the interests of American apple growers, packer/shippers, processors, marketers, and other interested parties within the apple industry.
It’s so wonderful to see brands innovate and bring new things to the consumers plate. AXN Top Chef in a recent event tried to do something new as well. They pick recipes from their popular culinary show Top Chef and brought them to the table in an exclusive session alongwith the young and talented Chef Saransh Goila for media and bloggers.
AXN’s show Top Chef is a reality show where professional chefs compete against each other to create the finest of dishes and a panel of judges rate them on the basis of taste, presentation and technique. CheF Saransh Goila re-created top 3 recipes for the audience to taste – ‘Macrons with Guacamole’, ‘Quinoa Pasta cooked with Zucchini Salsa Verde’ and ‘Jerk Halibut with Mango slaw’.
Mumbai Candid brings to you the recipes of all these three dishes. Do try them and let us know how they turn out in the comments below.
1] Macarons With Guacamole
4 egg whites
1½ teaspoons cream of tartar
Grated zest of 1 lime
½ cup sugar
2 ripe avocados; pitted, peeled and cut into large dice
1 teaspoon fresh lime juice
½ Teaspoon red wine vinegar
1½ Teaspoon Ground Cumin
0.25 Cup Minced Red Onion
1 Jalapeño Chilli, seeded and minced
2 Tablespoon finely chopped fresh cilantro
Salt And freshly ground pepper
1 tablespoon unsalted butter
1 stalk lemongrass, smashed
1 kaffir lime leaf
1 cup fresh or frozen corn kernels
3 sprigs fresh cilantro
Salt And freshly ground pepper
1 cup heavy cream
0.25 cup CornNuts, finely ground
MAKES 40 MACARONS
FOR THE MACARONS: Preheat the oven to 185°F. Line 2 baking sheets with parchment paper. Combine the egg whites, cream of tartar, and lime zest in a bowl. Using an electric mixer, beat on high speed until soft peaks form. Add the sugar a little at a time, beating well after each addition. Continue to whip until the whites are stiff and glossy. Transfer to a pastry bag fitted with a medium round tip or plastic bag with the corner cut off and pipe small round domes of meringue about 2 inches in diameter onto the prepared baking sheet. Bake until a pale golden brown and dry to the touch, 2 1/2 to 3 hours. If it’s a humid day, you may need to turn off the oven and let the macarons dry for up to 12 hours. Set aside to cool completely.
FOR THE GUACAMOLE: Combine the avocados, lime juice, vinegar, and cumin in a food processor and process until smooth. Transfer to a medium bowl and stir in the onion, jalapeno, and cilantro. Season with salt and pepper. Scoop the guacamole into a pastry bag fitted with a small round tip or a plastic bag and set aside in the refrigerator.
FOR THE CORN PUREE: Melt the butter in a sauté pan over medium-high heat. Add the lemongrass and lime leaf and sweat until soft. Add the corn kernels and cilantro and sweat for 10 minutes longer. Season with salt and pepper. Stir in the cream and simmer for about 10 minutes. Remove the lemongrass, lime leaf, and cilantro and transfer the corn mixture to a blender. Blend until smooth, then pass the purée through a fine-mesh sieve. Set aside.
To serve, pipe the guacamole between 2 macarons. Spoon small circles of corn purée on to a plate or plates and set a macaron sandwich on top of each pool of purée. Dust the plate with the CornNuts and serve.
Prep Time: 45 minutes, plus 3 hours for baking
“The macaron is something that I use at my restaurant a lot. The idea is to create a very light-flavoured shell that is crisp, so layers of texture can be achieved with a smooth purée or pudding. Normally in the mid-Atlantic it takes about ten hours to prepare these macarons using a dehydrator; I took a huge risk trying to pull this off. I relied on the environment, being in the desert, to dry the macarons overnight.”
2] Quinoa Pasta
Leaves from 2 bunches fresh flat-leaf parsley
Leaves from 1 bunch fresh basil
12 cornichons, coarsely chopped
2 tablespoons Capers; rinsed
4 cloves garlic coarsely chopped
1 cup extra-virgin olive oil, or as needed
Sea salt and Freshly ground pepper
PINE NUT GREMOLATA
1/2 cup gluten-free crackers
1/4 cup pine nuts
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon grated lemon zest
1 tablespoon minced garlic
Sea salt and freshly ground pepper
1 pound quinoa spaghetti
2 tablespoons olive oil
6 cloves garlic sliced
1 tablespoon capers, rinsed
1/4 teaspoon red pepper Flakes
6 zucchini, cut lengthwise into thin slices
2 cups Oven-Dried Tomatoes (below)
PREP TIME – 45 minutes
FOR THE SALSA VERDE: Bring a pot of water to a boil. Blanch and shock the parsley and basil. When cool, drain, squeeze out the excess water, and chop coarsely. In a food processor or blender, combine the herbs with the cornichons, capers, garlic, and olive oil and process until well combined. Season with salt and pepper and adjust the consistency with more olive oil, if needed. Set aside.
FOR THE PINE NUT GREMOLATA: In a food processor, combine the crackers, pine nuts, and parsley and process until finely chopped. Pulse in the lemon zest and garlic, and season to taste with salt and pepper. Set aside.
FOR THE PASTA: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes.
Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Stir in the capers and red pepper flakes. Add 1 cup of the pasta water and the zucchini to the pan and bring to a simmer while the pasta finishes.
Drain the pasta. Add the pasta and salsa verde to the pan with the zucchini. With the pan still over heat, toss to combine.
To serve, spoon the oven-dried tomatoes around the circumference of each serving plate. Using tongs, arrange a nest of the pasta in the centre of the plate and top with the gremolata.
HOW TO MAKE OVEN-DRIED TOMATOES
2 pints cherry tomatoes, halved
1/2cup garlic cloves, cut into thin slices
1/4 cup balsamic vinegar
1 cup fresh basil leaves
2 teaspoons sea salt
Pinch of red pepper flakes
Preheat the oven to 275°F. Put the tomatoes and garlic on a baking sheet. Sprinkle with the vinegar, basil, salt, and red pepper flakes and toss to combine well. Spread in an even layer. Bake until the tomatoes are soft and darkened, about 2 hours.
3] Jerk Halibut with Mango Slaw
1 tablespoon Jerk Seasoning (below)
1 teaspoon olive oil
4 halibut fillets, about 6 ounces each
Salt and freshly ground pepper
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1/2-inch piece fresh ginger, peeled and chopped
3/4 cup extra-virgin olive oil
3/4cup rice vinegar
1/2 teaspoon sugar
1/2 tablespoon fresh lime juice
Salt and freshly ground pepper
1 mango, peeled, pitted, and cut into julienne
1/4cup chopped fresh cilantro
Salt and freshly ground pepper
2 teaspoons olive oil
1 small onion, diced
1 clove garlic, minced
1 tablespoon tomato paste
1 tablespoon Jamaican curry paste
1 cup long-grain rice
2 cups water
Plantain or taro chips for garnish
Prep time: 2 hours Season 5, Episode 1 Elimination Challenge: Create a dish that represents the ethnic cuisine of a New York neighbourhood.
FOR THE JERK HALIBUT: In a small bowl, whisk together the jerk spice and 1 teaspoon of the olive oil. Rub the marinade all over the halibut, cover, and refrigerate for at least 30 minutes.
FOR THE MINT-CILANTRO VINAIGRETTE: In a blender, puree the cilantro, mint, ginger, olive oil, vinegar, sugar, and lime juice, until smooth. Season with salt and pepper.
FOR THE MANGO SLAW: In a bowl, toss together the mango, cilantro, and three-fourths of the vinaigrette. Season with salt and pepper and set aside.
FOR THE RICE: In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until translucent. Mix in the tomato paste and Jamaican curry powder, then add the rice and sauté until toasted. Add the water, bring to a boil, cover, turn the heat down to low, and cook until the rice is tender, about 15 minutes.
Meanwhile, heat the remaining 1 teaspoon olive oil in a heavy skillet over medium-high heat. Add the fish and panfry until lightly browned, about 5 minutes per side.
To serve, place a small mound of rice in the center of each of 4 plates, and arrange a fillet on top of each mound. Top with the mango slaw. Drizzle with the vinaigrette and top with the plantain chips.
HOW TO MAKE – jerk seasoning
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Combine all the ingredients. Store in an airtight container for up to 2 months.
Last week, we attended the Washington Apples Meet & Greet organized by FBAI (food blogger association of India) at St. Regis Hotel, Mumbai.
The event comprised of a wonderful workshop conducted by Chef Himanshu Taneja, Director of culinary, St. Regis hotel, Mumbai & his team where they demonstrated a few recipes created with the Washington Red Delicious apples & Granny smith apples. Followed by an interactive session with Washington Apple Commission representative Keith Sunderlal & International marketing director of Washington Apple Commission Rebecca lyons and from USDA (United States Department of Agriculture) Adam Branson.
Here are the recipes that Chef Himanshu demonstrated with Washington Apples:
Recipe 1: Puebla Avocado Tartare with Apple Chutney
Puebla Avocado- 2no
Green chili (chopped)-8gm
Coriander leaves (chopped)- pinch
Lettuce Lollo Rosso- 4 leaf randomly torn
Fresh lemon juice-15ml
Sliced & toasted French baguette- 4 nos sliced
For Apple chutney:-
Washington red delicious apple-4nos
Cut the Avocado into half, scoop out the fruit & chop it into fine brunoises
Mix all the ingredients, except the lettuce & the baguette, into a thick paste.
Keep it aside.
Apple chutney recipe
In a pan, heat water, sugar, apples & paprika.
Cook till it turns into a jam like consistency.
Keep it aside to cool.
Plating: Get the baguette out and top it up with the lettuce followed by Puebla Avocado Tartare and finally the Apple chutney. Your tartare is ready to serve!
Recipe 2: Seb ka chenna payesh
Reduced milk- 237ml
Washington Red delicious apple (grated)-2no
Angoori Chenna- 10-12 pcs
In a martini glass, add sweetened reduced milk.
Grate the apple & add the chenna to it. Stir it well and add it in the glass.
Top it up with almond slivers & pistachio slivers. Serve it and watch your guests relish it!
Post the event, was a high tea session, where we were treated with a delicious spread celebrating apples!
Apple & Raisin Scones, Apple & Mustard Quiche, Apple & Smoked Chicken Quiche, Appy Fizz Paani Puri, Apple Jam Bakewell Tart, Apple Jalebi and many more dishes were on the spread. Well, if apples can be so delicious, they are definitely going to keep the doctors away!
Falooda with sorbets, what do you think? Hard to imagine?
Haagen Dazs has introduced Falooda Sorbets for the Holi week.
The international chain has tried to offer the Indian taste buds, a local flavour, but they have replaced the traditional kulfis with sorbet and rabdi with milkmaid.
We tried a couple of options but our favourite was the tangy Orange Falooda Sorbet topped with dried nuts. The appearance, just like the setting sun, this one was an absolutely delight and extremely flavourful!
PS: We did miss our traditional kulfi though! 🙂
(at Haagen Dazs)
Venue: Haagen Dazs (all outlets)
Haagen Dazs at @haagendazsindia
Mumbai Candid at @ChandniT @MumbaiCandid
Sea food lovers, this one is for you! Trident, Bandra Kurla is hosting a Coastal Food Festival called Coast To Coast at their restaurant O22. An extensive buffet spread with an array of delicacies from various coastal regions across India.
We started our meal with the welcome drink, a refreshing blend of Ginger, Lemon and Honey served in a mini matka. The buffet had a live counter where you could choose your fish and the chef would prepare it for you right then. We tried an assortment of seared fish wrapped in a leaf and prawns. Perfectly cooked and delicately spiced, we were already impressed with the food!
Next we moved on to the buffet spread, there was a Farsan Counter, a Pickle and salad counter with some great variations like the Nilgiri Jhinga Salad, Chicken Pakora Salad, Chettinad Paneer Salad and more. The Amrood ki Chutney and the South Indian Pickle were also worth a try.
In the mains, we absolutely loved the Malabar Lamb Biryani – succulent lamb pieces in a flavourful biryani and the Crab Xacuti – crab cooked in a spicy gravy. There were plenty of choices for vegetarians as well like the Badi Choora – a staple Oriya meal with dried lentils mixed with garlic and chopped veggies.
Coming to the desserts, there was Payesh, Kala Jamun, Ras Malai, Macarons, Panna Cotta and some cakes. The Ras Malai and Macarons with a Truffle were on top of our list followed by the rest.
The Coast To Coast Festival is priced at 1975+Tax per person and the menu is rotational. The same menu gets repeated every 6 days.
Overall, this one is a must try for all the coastal food fans!
Venue: O22, Trident
Bandra Kurla Complex
Landmark: Next to Sofitel Hotel
Phone: 6672 7777
Trident at @TridentBKC
Mumbai Candid at @ChandniT @MumbaiCandid