Summer bites Here’ a handy guide to healthy, light food to beat the blistering heat

Summer bites

Here’ a handy guide to healthy, light food to beat the blistering heat

Watermelon: Composed of about 90 per cent water, sweet watermelons are an easy way to stay hydrated during this sweltering summer. They pack in nutrients, including vitamin A, B6, and C. In addition, watermelon, like most melons, is rich in antioxidants such as lycopene and citrulline. Tomatoes: A great summertime treat, full of vitamin C, beta carotene, and lycopene, tomatoes are nutritional powerhouses. They are the easiest to incorporate into different kinds of dishes and meals. Also, they're prolific during summer. Try farm-fresh tomatoes in salads and garnishing on tortillas. Berries: Go for them! Strawberries, blueberries, raspberries, gooseberries, blackberries… the list is endless. All berries are low in calories, high in vitamin C, strawberries being the highest, and a good source of antioxidants and fiber. Try a concoction of all the berries, sprinkle some berry sauce, toss it up and gorge! Peaches: The sweet, juicy flavour of peaches makes them exotic in a fruit salad. High in vitamin C and A, peaches are a good source of fiber and antioxidants, and contain lutein and zeaxanthin, which help prevent age-related macular degeneration. Plums: Plums, like apricots, peaches, and nectarines, are considered fruits that have a hard stone pit. High in vitamin C, A, and fiber, they are also rich in antioxidants. The dried form is best known for its laxative properties. Eat it straight, sliced in a fruit tart, or made into plum jam. Great taste with good health properties. Green beans: Green beans are rich in vitamin K, C, manganese, and a good source of beta-carotene. Boil them, sprinkle chat masala and eat. You could even put them in a veggie salad or cold soup. Figs: High in potassium, fiber, and antioxidants, figs go well in sweet, savoury dishes.

Mango Milkshake

Ingredients 

• Mango - 1 cup

• Milk - 2 cups

• Sugar - 3 tsp

• Elachi powder - 1/4 tsp (optional)

• Ice crushed - 2 small cubes

Method

1. Peel of the skin of mangoes and chop the mangoes roughly.
2. Add 1/2 cup milk with mango cubes, sugar and crushed ice and blend it in a mixer until smooth for 10 seconds then add remaining milk and blend again until smooth. 
3. Add elachi powder, mix well. Your mango milkshake is ready in minutes.

 

Notes

• Adding elachi powder gives a good flavour , but its purely optional. 
• if you want it to be little runny then add 1/2 cup of milk more 
• Adjust sugar according to the sweetness of the mango variety.

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Rustic and experimental For leisurely conversations over delicious delicacies in a classic ambience, this deli in town is your best bet

Rustic and experimental

For leisurely conversations over delicious delicacies in a classic ambience, this deli in town is your best bet

Jacqueline Fernandez

One of the most popular food joints in the city — Indigo Deli — is loved by foodies for its true-blue international menu. And though it keeps reinventing its set of choices and new additions, the taste is always something that suits my palate, no matter what. And that’s the reason I visit the restaurant whenever I’m in the mood for some experimental food. The ambience of the place is something that makes me feel comfortable and cozy, unlike the five-star set ups, which mostly exude fine-dining atmosphere. In contrast, the restaurant’s bare walls, stonework floors, effortless and classic teak wood furnishings, rightly blended with hints of colour, are pleasing enough to make one seated for hours, drooling over their yummy food and lenghthening leisurely conversations. However, the best times that I prefer going there is either during lunch hours or brunch, or often for meetings. It is one of the most relaxed cafes around that also serves amazing cuisines. Being a light eater, with a preference for non-greasy stuff, this place offers several delicacies for just my kind of tastebuds. Since they have a huge variety of quick snacks, I will begin with the ones that are on the top of my most-favourites list. Afternoon visits here are incomplete without their tasty mushroom and onion sandwich. I am a huge fan of this one and gorge on it every time I visit the place. Also, the Tomato Caipiroska salad is something that just not to be missed here. While on main course, I cannot not mention the excellent risotto with black olive tapenade that’s an instant mood-lifter. Don’t forget to order their tuna with spiced fenugreek and clove, which is unbelievably tasty too. Vegetarians also have a great variety to choose from. If you are looking to satiate the need for your sweet-tooth craving, know that a meal here is incomplete without the sinful deserts they have on offer. One of the must-try desserts is the hot dessert soufflé, apart from the chocolate fondant. Also, dig into their dreamy lemon soufflé and the molten chocolate cake. But remember: all of these are subject to availability, as these are made in small portions on a daily basis. Indigo Deli is one of the few places that I recommend, not just to hang out with friends or have meetings in its swish set up, but also because it lets you enjoy the food along with the conversations. Jacqueline Fernandez is an actor and a foodie.

Sawadee Pee Mai ...that’s Happy New Year in Thai, happening today, and restaurants here have a special menu till the weekend to celebrate

Sawadee Pee Mai
...that’s Happy New Year in Thai, happening today, and restaurants here have a special menu till the weekend to celebrate
Revel in a Thai feast as today is the Songkran festival aka the Thai New Year. Referring to the entry of the sun into the sign of Aries (Ram), Songkran is originally a celebration of the vernal equinox, and a common ritual practiced is that of throwing water filled balloons! And of course, like every other feast, this too comes with a bunch of gastronomic treats. Citrus (The Leela Mumbai) has borrowed Thai props from the Embassy and has an authentic Thai decor to go with the specially crafted buffet. Besides the food and decor, the hosts/hostesses will be dressed in Thai costumes. Chef Ian Kittichai has a specially designed Thai New Year Menu at Koh, InterContinental. “Songkran is the traditional Thai New Year, an occasion when families reunite to pay respect to the parents and elderly by pouring water on the hands and, in return, the elderly give out blessings,” says Chef Kittichai, adding that Krayasad, Kanom Krok, coconut rice, Kanom Tom, sticky rice and Pad Thai noodles are some of the delicacies prepared and served on the occasion. “Using a good balance of fresh ingredients such as vegetables, seafood and spices, Thai cuisine has become one of the most acceptable cuisines in the gastronomy world,” says Executive Chef Ashish Shome, Hyatt Regency Mumbai. He recommends dishes like “Som Tum Mamuang (green mango salad), Paw Pia Thawt (crab spring roll), Moo Sateh (pork satays), Kaeng Phet Kai Sai Nawmai (red coconut chicken curry), Khao Niaow Ma Muang (mango puddings)” amongst others. Chef Yatin Wadkar of RainForest Restobar, has prepared a special Thai Mango Passion Cocktail for the day. He says, “To celebrate the Thai New Year what better way to indulge in some tropical delights using the fruit of the season mango. We have whipped the traditional Thai Mango passion cocktail which is light, airy and a perfect way to beat the heat while celebrating!” Chef Aatif and Chef Arvind, Red Zen (Courtyard Marriott Mumbai International Airport), suggest the traditional Green Chicken Curry. “Thai food has its own unique vegetables and ingredients including dried kaffir lime leaves, chopped lemon grass and the very spicy — minced green chilli,” they suggest.

Eat by tounge

Thursday
These summers Cocoberry,
India’s first and premium
frozen yogurt chain offers a
wide assortment of breakfast
to its patrons. The menu
flaunts an all-natural frozen
exotic fruit flavored yogurt
selection that encompasses
flavours like strawberry,
blueberry, kiwi, raspberry,
green apple, musk melon,
peach, chocolate and
blackberry with fresh fruit
toppings such as
blackberries, raspberries,
blueberries, almonds,
marshmallows and more.

■ Grand Sarovar Premiere is
all set to unveil its new open
air Arabic Cuisine Restaurant,
Marhaba, today. It will offer
exquisite traditional Arabic
cuisine from Mezzeh such as
Fattoush, Falafel, Dajaj Abzar
and Samak Shistaouk to
Main Course in form of
Paneer Shistaouk, Bahmia
Batinjan and Dawoud Pasha
and a lot more whereby
guests and critics will have
flavourful and creative menu
in hand. Call 28718000.

■ Courtyard by Marriott,
Andheri, celebrates its
second anniversary with a
burst of freshness! The hotel
opens its doors to guests
with exciting offers at MoMo
Café, Momo To Go and
Red Zen. Indulge in Pas
Asian delicacies at Red
Zen or dine at leisure
through the day at Momo
Café and avail 20 per cent
discount on table
reservations of 2, 11 or 22
persons. Grab a quick bite at
MoMo To Go and get a 20
per cent discount on
pastries, savories and
cakes. Call 61369999.

Friday
Enjoy a vast spread of
finger foods such Potato
wedges with honey Chilli
dressing, Hummus with
Pita Crisps, Falafel with
Garlic Yogurt Dip,
Cheese Nachos with
with Tomato Salsa and
Sour Cream, Vegetable
Quesadilla with Tomato
Salsa and Sour Cream,
Baked Asparagus &
Cream Cheese Phyllo
Triangles with a Chive
and Cream Cheese Dip
and a lot more. At 36
Oak and Barley, Kemps
Corner. Call 23811010.

■ Go for the Spa Lunch
at Out of the Blue, Khar,
and sample a buffet
with exotic
salads,
choicest dips,
assorted breads, main
course and a dessert
counter. What makes
this lunch
exciting is a
relaxing foot or
hand massage
that can be enjoyed
over a special
spa concoction
such as a Blue
Berry Cucumber
cooler and other
spa drinks or a
glass of wine
while you sit back, sip
and get pampered.
Call 26003000.
Saturday
Grand Sarovar
Premiere
organises an
exclusive
Italian Food
Festival till April
15, 7.30 pm to
11.30 pm, at 180
Degree restaurant.
Chef Jacopo from
Rome would be
laying
down a
sumptuous
buffet treat
from the land of Italy
including traditional
favourites like
Minestrone, Cocktail
di scampi,
Caprice, Risotto
Milanese,
Tiramisu and
more. Call
28718000.

■ The
Bakerie,
Worli, has
introduced a
variety of
croissants with
some delicious
fillings. The
pastry chef at
The Bakerie has
provided
delicious
options. Non
vegetarians
can relish a
variety of
croissants
such as reshmi
kebab, chicken chilli,
chicken tikka, kalimiri
kebab and chicken
tikka. Vegetarians can
savour paneer, cheese,
Schezwan paneer
tikka, vegetarian
masala and oven fresh
croissants naturale. For
the sweet lover the
sinful chocolate dipped
croissant is a must. Call
24932929.

Sunday
Choose from whole
wheat tortilla and
plain tortilla at Torrp
It Up, Nariman Point,
as part of Wrap Fest.
Choose delicious
fillings in vegetarian
like aloo patty,
paneer tikka
makhani, Mexican
corn, mushroom
herb garlic, soya patty,
Thai tofu and nonvegetarian
torrps like
chicken ham, smoked
chicken, Thai chicken,
chicken kheema,
murgh tikka makhani,
mutton seekh kebab
and more. Also, choose
add-ons such as
cheese slice,
mozzarella cheese,
single filling, double
filling. Enjoy a variety of
drinks with your wrap
like iced tea, cold
coffee, herbal tea, and
pulpy orange.

■ Lemon Grass brings a
Sunday Buffet. An exotic
choice of Thai and
Chinese dishes.
This buffet
includes a choice of
soup, starters, salads,
main courses,
accompaniments
desserts and
complementary drink.
Kids can enjoy at their
special kids zone with
mascots and games
galore. At Lemon Grass
RestoBar, Malad West.
Call 28817444.

Petals on my menu City-based chefs are now introducing edible flowers in gourmet dishes

Petals on my menu

City-based chefs are now introducing edible flowers in gourmet dishes

Inspired by one of the more interesting food and beverage trends of the year, city based chefs have now introduced edible flowers in food. Leading from the front is Chef Vineet Bhatia, who has taken a particular liking to the flower marigold and has experimented with it. Chef Vineet has offered a five-course marigold tasting menu for Ziya, at The Oberoi. Vineet has incorporated the marigold flower in his dishes, as it has a pleasing, citrus-like flavour. The chef has also kept in mind the warm summer months that lie ahead, before introducing this particular flower. The dining experience will include an amuse bouche of marigold tomato caviar, followed by marigold saffron cream soup with crushed garlic peas. He says, “The idea behind it was to change people’s mind and utilise what is around you. In other countries they use hibiscus to zucchini and others. I wanted to introduce something a little hatke into mainstream dining. So I thought of marigold flowers. They are being used on many happy occasions, especially during marriage. The taste is very subtle and the colour is not overpowering; it infuses gentle flavour.” Sous Chef Mikhail Shahani of Two One Two gives his expert opinion, “I use zucchini flowers mostly. I use them with stuffed ricotta cheese and fry them. See, I believe that the use of edible flowers has nothing much to do with taste as such. It is more for the beautiful presentation. The vibrant colours make the dish very beautiful. Furthermore, Indian cuisine always had the presence of rose petals in their dishes.” Chef James Reppuhn, Executive Chef of JW Marriott Mumbai, opines, “Edible flowers have been used for centuries in cooking, oils, water (eg. rose water or orange blossom water) or even banana flowers/ blossoms in Thai cooking. Although these have been around and been used for centuries, I think chefs and people have just once again begun to rediscover and appreciate what they can bring to a plate in terms of flavour and elegance.” sayantan.dalal@dnaindia.net

Lazeez ~ AnarKali BirYani

"Lazeez ~ AnarKali BirYani"

Anarkali Biryani
	Ingredients: • 1/2 kg rice • 375 gm boneless chicken • 250 gm yogurt • 5 green chilies, chopped • 2 tomatoes, chopped • 2 onion, thinly sliced • 2 tbsp garlic ginger paste • 1/2 tsp jailfel and jalwatrey powder • 1/4 bunch fresh coriander, chopped • 1/4 bunch mint leaves, chopped • 8 whole black pepper • 6 cloves • 1 tbsp cumin seeds • 4 green cardamoms • 4 sticks cinnamon • 20 cashew nuts • 20 pistachios • 20 chilghozas • 1 tsp red food color • Few bay leaves • 2 tbsp crushed pomegranate seeds (anardana) • 50 gm dry plums • 1 tsp cumin powder • 2 tbsp red chili powder • 1 tsp turmeric powder • 2 tbsp kewra • Salt to taste • 1 cup ghee
Method: • Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes. • Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown. • Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt. • In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands. • In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat. • In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat. • In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice. • In gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice is half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice. • Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes. • Serve hot with raita and salad.