Category: Food & Drink

Noor’s Kitchen: Khada khorma

Noor’s Kitchen: Khada khorma

| March 17, 2013 | 0 Comments

Noor Jafri Ingredients Tender medium–sized lamb shoulder pieces 1 kg Ghee/oil 100 ml Fine Dhania powder 2 tbsp Red chilli powder ( Kashmiri ) 1 tbsp Garlic pods medium-sized 2 Ginger juliennes 1 tbsp Thick curds 250 gms Whole Garam masala 1 tbsp Salt to taste Onions thinly sliced & crisply fried 1 big cup Ginger juliennes [...]

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Dining with the masters: Fill up your bowl

Dining with the masters: Fill up your bowl

| March 17, 2013 | 0 Comments

TORTILLA SOUP Ingredient : Tortilla soup - 0.200 lt Sour cream-0.025 lt Panela cheese cubes- 0.040 kg Tortilla julian fried- 0.040 kg Pasilla chili rings -0.010 kg avocado cubes -0.050 kg coriander leaves - 0.005 kg Olive oil-0.005 lt Method: Heat the tortilla soup in a pot In a bowl add the sour cream, cream, cheese, avocado, julienne fried tortilla and [...]

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Flavours from Mexico

Flavours from Mexico

| March 17, 2013 | 0 Comments

From signature margaritas to mole poblano, Park Hyatt’s Mexican food festival is a true Mexicana treat — the dishes are not Indianised.

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New food, new senses!

New food, new senses!

| March 10, 2013 | 1 Comment

An experience with wonderful Malaysian cuisine fuelled by a combination of tasty spices, crunchy salads and more, New Town, the latest entrant to the gourmet scene this side of town is a revelation. From the entrance New Town has all elements of fine dining in place — a gentleman greets you at the reception, bright cutlery [...]

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Makhmali Mahi kebab

Makhmali Mahi kebab

| March 10, 2013 | 0 Comments

A delicious preparation of tender fish kebabs Ingredients Quantity Boneless fish 500 gms Hung curds 100 gms Chilli powder 1 tsp Haldi powder 1/4th tsp Besan powder 1 tbsp Salt to taste Black pepper Half a tsp Butter 1 tbsp Lemon Juice 2 tsp Chopped kotmeer 1 tbsp Kotmeer leaves for garnishing Procedure Wash and [...]

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Goodness by the gram

Goodness by the gram

| March 10, 2013 | 0 Comments

Chole Bhature, a delicacy from the North is your best bet for an evening snack. Chef Mandal, Kailash Parbat, Jubilee Hills shares his recipe with us. For the chole 1 cup kabuli chana (white chick peas), soaked overnight 1 tea bag or tsp tea leaves, tied in a muslin cloth (optional) 1/2 tsp cumin seeds [...]

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Back in time

Back in time

| March 10, 2013 | 0 Comments

The décor of Ohri’s 1857 has enough historic touches to induce romantic nostalgia, but its food and drinks will please the modern palate.

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A tasty treat to savour

A tasty treat to savour

| March 3, 2013 | 0 Comments

This is an experience any foodie will fondly remember. Start your meal with a long glass of sweet lassi or jaljira and the chaat platter, and enjoy the ride. From a pani puri thela to a chain of fine dining restaurant — in a nutshell, that is the story of Kailash Parbat. In 1940s, two [...]

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Dining with the masters: Fit for a king

Dining with the masters: Fit for a king

| March 3, 2013 | 0 Comments

Rampuri Taar Korma (A Royal Indian Goat or Mutton Curry) Ingredients Mutton 500gms Ghee 2 tbsp Tomato puree 3/4 cup Hot stock 1 1/2 tsp Yoghurt 1/4gms Method Heat ghee in a heavy pot. Add the cardamom pods, cloves, cinnamon, bay leaves and star anise. Stir together for about 30-45 seconds. Add the goat/ mutton [...]

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Noor’s Kitchen: Murgh chindi masala

Noor’s Kitchen: Murgh chindi masala

| March 3, 2013 | 0 Comments

Noor Jafri Ingredients Quantity Chicken breasts 300 gms Finely chopped onions 1 cup Fried crispy onions 2 tbsp Ginger-garlic paste 2 tsp Chilli powder 1 tsp Haldi powder 1/2 tsp Dhania powder 1 tsp Whole garam masala powder 1 tsp Chopped tomatoes 1/2 cup Slit green chillies 3, 4 Salt to taste Oil 2 tbsp [...]

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