CHENNAI: Fermented foods have been an important component of the human diet from time immemorial. It contains a high number of probiotics that have been associated with a wide range of health benefits, including improved digestion and immunity. Fermented food is generally defined as an edible product produced from raw or cooked substances that are…
The Cake World’s signature products are the rich plum cake and customised designs of wedding cakes. They manufacture all bakery and confectionery products mainly a variety of pound cakes, Velvet cakes, cookies, donuts, muffins, tea cakes, and authentic cheese and mousse cakes. They craft their products with passion and vibrancy of the highest quality while…
Revolutions are born from the need of the moment. Such is the story of Panchal Dairy, named after the Panchal Rabari pastoral community of Gujarat, which rears the indigenous Panchali sheep. Headed by 25-year-olds Arpan Kalotra and Bhimsinhbhai Ghanghal this artisan cheese-making facility in the village of Sayla, 136 km from Ahmedabad, is slowly making…
CHENNAI: As Vinayakar Chaturthi is just around the corner, move over from your usual sweet and savoury kozhukattais, and indulge in these sumptuous alternative recipes. Home chefs offer a unique list of these wrapped wonders this festive season. Mango ModakBy Indira NarayanIngredientsCashew-nut powder: 1 cupMango pulp: 1/2 a cupMilk powder: 1/2 a cupPowdered sugar: 2…
CHENNAI: For most of us, celebrations are synonymous with cutting cakes. The often round creations, richly spongy with fruits or cream, iced and decorated with different layers have unquestionably occupied our minds for a long time. Cracking the code of introducing variations within cakes, even linking ice-cream flavours with cakes for more than three decades…
CHENNAI: Chettinad cuisine, one of the most renowned cuisines of Tamil Nadu, is linked to a community called Nattukottai Chettiar (Nagarathar) from the Chettinad (Sivagangai) region. History tells us that Nagarathars who initially lived around the modern-day Poompuhar relocated inland to the hot, dry and arid Sivagangai region due to natural calamities. The Chettiars didn’t…
ChhattisgarhThe kai or chapra chutney, made by crushing red weaver ants, is a staple among the tribal community of Chhattisgarh. In the Mayurbhanj region, these ants are found in abundance. They are collected, dried, and ground into a mix, blending ingredients like tomatoes, coriander, garlic, ginger, chilli, salt and a touch of sugar. The chutney,…
Nikhil Bhatia, chef-in-charge of Edesia, says, “Granita is basically frozen fruits. Fruits are cut into pieces, frozen overnight, and then the ice shavings are collected in a cup to make granita.” While the name sounds unfamiliar, the dessert is prepared by chuski makers from around India, in the much familiar chuski machines.
Butter Chicken has been in the news ever since sections of Indian and foreign media reported a legal spat between two claimants of its invention. Many food historians and butter chicken aficionados waded into the troubled curry, some smelling a gravy train in the event of the court calling for witnesses or expert opinion. But…
World history was made by spices. The clamour for these now-uniquitous ingredients in Europe led to the quest for the elusive sea passage to the Indies, with everybody from the Portuguese to the Venetians throwing their hats into the ring to find a way to get their hands on the precious pepper, cloves, cinnamon and…
