Category: Recipes

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Food Lite Blogs Recipes

Recipe: Granola Bar

Ingredients

Almond and raisins crunchy millet muesli        230 grams
Honey                                                              120 grams
Unsalted butter cut into pieces                        56 grams
Light brown sugar                                           50 grams
Salt                                                                   1/4 teaspoon

Method

Open a packet of Almond Millet Muesli, slightly toast it using a non stick pan over gentle heat
Mix butter, honey, brown sugar and salt in a saucepan & cook over medium heat till sugar melts and becomes gummy
In a bowl add the Muesli, pour the melted butter, honey, sugar and mix well using a spatula
When the mixture starts to cool down, take a lined tray, grease with remaining butter and pour the mixture
Bake the mixture for 20 min over 150*c Take out using sharp knife and cut into rectangular shape and then allow it to cool

Chatpata Bhel Style Muesli

Ingredients-

Soulfull Chatpata Muesli                                  120 gm
Chopped Onion                                                 25 gm
Chopped Green Chilli                                        05 gm
Chopped tomato                                               25 gm
chopped coriander                                           02 gm
Spring onion /Parsley for garnish
Chaat masala                                                   01 teaspoon
Lemon Juice                                                     01
Olive oil                                                             01 teaspoon
Chilli powder                                                     ½ teaspoon


Method

In a bowl, add chopped onion, tomato and green chilly.
Add lemon juice, chaat masala and chilli powder
Add Chatpata Muesli and give it a gentle toss
Garnish with chopped coriander leaves

Chatpata Muesli Dahi Papadi Style

Ingredients-

Soulfull Chatpata Muesli                                   120 gm
Chopped onion                                                   30 gm
Shev                                                                  20 gm
Tomato Ketchup                                                 01 teaspoon
Mint Chutney                                                      01 teaspoon
Sweet Curd                                                       50 gm

Method

Take a bowl, add Chatpata Muesli, chopped onion and tomato
Then add mint ketchup and mix it well
Transfer to serving bowl and pour sweet curd, mint chutney and shev
Garnish with fresh coriander leaves or spring onion

Banana Ragi Flakes and Almond Raisins Muesli Shake

Ingredients-

Soulfull Banana Ragi Flakes                                80 gm
Skim milk                                                            120 ml
Honey                                                                 50 ml

Method

Take 80 gms Banana Ragi flakes and grind into fine powder
Add milk and honey in the jar, churn till it blends well
Pour into a tall glass and serve chilled

ALSO READ-Savour the Season: Chef Kunal Kapoor’s Comforting Winter Soup Recipes

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Savour the Season: Chef Kunal Kapoor’s Comforting Winter Soup Recipes

As the winter season sets in, the comforting warmth of a steaming bowl of soup is just what the body and soul need. Vegetable soups, especially with seasonal veggies are wholesome meals packed with essential nutrients best suited for the winter season. They not only keep you warm but also promote overall health and well-being.

Here are a few easy-to-make nutritious soups Chef Kunal Kapoor recommends this winter!

Winter Vegetable Soup

A delicious soup prepared using a range of winter veggies to create a light, yet nutritious soup, that is rich in fibre and low in fat.

Ingredients for soup:

1 ½ tbspSaffola Gold oilGarlic chopped – 2tspGinger chopped – 2tspGreen chilli chopped – 1 tspSpring onion chopped – 3tbspFlour (all-purpose) – 1 tbspCabbage chopped – ½ cupCarrots chopped – ¼ cupCorn kernels (boiled) – ½ cupCapsicum chopped – ¼ cupBeans chopped – ¼ cupGreen peas – ½ cupPotato diced (raw) – ½ cupBasil leaves – a sprigOregano – 1tspChilli flakes – 1tspThyme – 1tspSalt – to tasteVeg Stock/Water – 1ltPepper powder

For veg stock (Makes 1lt approx.)

Onion (small) – 1noGinger sliced – fewGarlic cloves – 5-6nosPeppercorns – 7-8nosBayleaf – 1noBasil – a sprigRosemary – a sprigThyme – a sprigBeans with trimmings – 1cupCarrot dices & trimming – ½ cupBroccoli & trimmings – ½ cupBroccoli steam – 1 small pieceCauliflower & trimmings – ½ cupCauliflower stem – 1small pieceCelery sticks – 2 small piecesTomato trimmings – a handfulWater – 3lts

Steps to follow:

Heat Saffola Gold Oil in a pan with chopped garlic and ginger. Add green chillies and spring onions to this and continue to stir for another minute.Sprinkle some flour and continue cooking till a light sandy colour appears. Add cabbage, carrots, corn kernels, capsicum, beans, peas and potatoes. Cook for 5–7 minutes on high heat.Drop in the basil sprig, oregano, chilli flakes, thyme, salt and vegetable stock. Cook till the veggies, especially potatoes, are tender. Remove from heat and strain. Let the veggies cool, then grind them into a puree with the liquid.Pour the creamy soup into a pan; add water or stock to correct the consistency. If required season with salt, pepper, and basil leaves. Bring it to a boil and serve hot.Make the vegetable stock at homePut all the ingredients in a pan and bring to a boil. Cook for an hour on low heat. Strain the liquid and allow it to cool completely. It is ready to use.

Tangy Tomato Soup

A simple and easy tomato soup recipe that can be made at home quickly, withminimum ingredients.

Ingredients:

1 ½tbspSaffola Gold Oil4-5 nos Peppercorn2tbsp Coriander seeds1 tbsp Cumin1 small piece of Cinnamon1 no Black cardamom5 medium-sized Tomatoes1/3 cup Onion sliced6 nos Garlic cloves2 tbsp Ginger chopped(optional) – ½cup Carrot diced

For garlic beard:

ButterBread loaf/ bread slices

Steps to follow:

In a deep pan heat Saffola Gold Oil and add peppercorn, coriander seeds, cumin, cinnamon and black cardamom.Sauté for 15 seconds and add sliced onion, garlic, and ginger.Cook for 2 minutes and then add carrots. Cook for another 2 minutes and then add chilli powder.Give it a quick stir and add tomatoes (sliced into half) followed by salt and a dash of water. Stir and cover it to cook for 8–10minutes. Now add 6 cups of water along with coriander stems and cover and cook till the tomato is mushy. Remove from fire and strain through a fine mesh sieve.Press hard through the sieve to extract the pulp. Once strained place back the soup in a pan and bring to a boil and check for salt.

For garlic bread:

Mix soft butter and chopped garlic.Spread it on one side of the bread slice.Heat a pan and place the slice butter side first and cook on slow to medium heat till it turns crisp. Turnover and let it brown and then remove. Serve crisp garlic bread with hot tomato soup.

By incorporating these easy to make, well-suited to the winter season soups in your diet, you can make your meals wholesome and healthy while beating the winter chill. It’s the easy, small #rozkahealthysteps that can help build a sustainably healthy lifestyle over time.

ALSO READ-Children’s Book Feature: CARROT SOUP by Sadaf Hussain

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Healthy Snacks for Kids

If they’re just back from school or have some friends over, snacks for kids can become hectic for you and repetitive for them. Tata Sky Cooking expert Chef Nita Mehta comes to the rescue and shares some recipes for healthy treats.
  

OAT CUTLETS I Makes 6

Healthy oats and vegetable cutlets for kids that are pan-fried till golden.

2 potatoes – boiled and grated

½ cups oats

½ cup grated cauliflower

½ cup grated carrot

¼ cup boiled peas

¼ cup chopped coriander leaves

1 tbsp kishmish

1 tsp salt or to taste, ¼ tsp pepper

½  tsp garam masala, ½ tsp chaat masala

Topping

·      2 tbsp sesame seeds

·      2 tbsp suji

How to prepare

1.      Mix all ingredients with boiled grated potatoes. Mash well to bind.
2.     Make 6 balls of the above mixture. Flatten each ball & give it a heart shape.
3.     Spread the topping mix on a plate. Press both sides of each cutlet in it.
4.     Pan fry cutlets in 1-2 tbsp oil in a pan.


KALA CHANNA LOLLIPOPS I Makes 15

½ cup kale channe – soak, pressure cook with 1 cup water for 20 min after the whistle

 2 small potatoes – boiled and grated

½ cup grated carrot

2 tbsp chopped mint

2 slices of bread

1 tbsp tomato ketchup

½ tsp red chilli powder

1 tsp salt

1 tsp chat masala

2 tsp channa masala

TOPPING

2-3 tbsp corn flour
Some green tutti fruity for eyes
 

Break bread into pieces and put in a mixer. Grind to get fresh bread crumbs.

Grind the channas to a paste with a little water..    

Mix channa paste, boiled potatoes, grated carrot, mint, bread crumbs, ketchup, salt, chat masala, red chilli powder and channa masala.

Make balls and insert a stick in each.

Flatten the ball on the stick. Coat lightly with corn flour. Insert 2 tutti fruity as eyes.  Refrigerate for 30 min.

Shallow-fry in a pan, till golden along with the stick.

Make mouth with ketchup and serve

MINI CORN BUNS I Makes 12

12 mini buns

2 tbsp oil mixed with ¼ tsp salt, red chilli flakes

1 onion – finely chopped

2 tbsp chopped celery

1 red capsicum – cubed

½ cup chopped zucchini

½ cup frozen corn

1 tbsp chopped coriander

 
Mix together

3 tbsp mayonnaise

1 tbsp mustard sauce

1 tsp chili garlic paste

4 tbsp grated cheese

1 tsp Oregano

1 tsp red chili flakes

Hollow buns. Mix 2 tbsp oil with a pinch of salt and red chili flakes. Brush the outside and inside of each bun with this oil. Keep aside.

Heat 2 tbsp oil. Add onion and celery cook till soft. Add red capsicum. Zucchini and corn. Mix well. Add coriander, salt, pepper and keep aside.

Mix mayonnaise with mustard, chili garlic paste, grated cheese. Oregano and chili flakes..

Add vegetables to mayonnaise mix and check salt. Stuff in the buns.

To serve, heat a flat pan and place the stuffed buns on it. Reduce heat and cover and cook for 4-5 min. Serve hot. 

SPROUT CHAAT BASKET I Makes 6

6 slices bread

2 tbsp oil

½ tsp chaat masala

Filling

1 cup moong sprouts – boiled with ½ tsp salt, a pinch of haldi in 1 cup water for 5 min)

 ½ cup chopped cucumber

½ cup fresh anaar

½ tsp Chaat masala

2-3 tbsp imli ki meethi chutney

Boil moong sprouts with ½ tsp salt, a pinch of haldi in 1 cup water for 5 min. Strain

Take a cookie cutter or a steel glass and cut out a round. Repeat with all slices. Keep the bread round on a rolling board. With the help of a rolling pin (belan), press applying pressure and roll out the round thinly

Mix chat masala with oil. Apply on both sides of the bread rounds with a brush

In a muffin tray place the cut out bread

Grill the bread baskets in the oven for 10 minutes or till light brown on the edges

Mix sprouts with cucumber and, anar. Add chat masala. Add 2-3 tbsp meethi chutney

At the time of serving, fill the baskets with the filling.

 
GARLIC BREAD

½ cup grated mozzarella cheese

¼ cup grated cheddar cheese

2 tbsp butter

2 tbsp olive oil

 1 tsp garlic paste

½ tsp red chilli flakes

 ½ tsp oregano

¼ tsp black pepper

pinch of salt

Cut loaf into slices

Put 1 tsp butter on a pan and put the bread slices on it. Reduce heat and keep on low heat till golden from bottom.

Mix all ingredients till smooth

Apply on bread on the toasted side

Put 1 tsp butter on a pan and put the bread slices on it. Cover and reduce heat. For 2-3 minutes till cheese looks melted and bread is golden from bottom

Remove from pan and serve

CHICKEN FINGERS

2  boneless chicken breast

1 egg (½ +½)

2 tbsp curd

1 tbsp lemon juice

¼ tsp salt

 ½ cup flour (maida)

¼ tsp salt, and pepper

½ tsp red chili powder

1 tsp oregano

½ tsp garlic powder

1 cup cornflakes

DIP (mix all)

1 tbsp mayonnaise

2 tbsp yogurt

1 tsp ketchup

Salt, pepper to taste

Flatten chicken breast with a belan. Cut into thin fingers

Whisk ½ egg with curd, lemon juice and salt in a bowl. Add the chicken fingers. Better to keep aside for 1-2 hours or even overnight

Mix maida with salt, pepper, oregano, red chili and garlic powder 

Crush cornflakes in a mixer for just a second

Pick up each piece of marinated chicken and coat over maida

Mix remaining half egg with 2 tbsp water

Dip chicken finger in egg wash and roll over cornflakes

Fry 5-6 chicken fingers on medium heat till golden and cooked. Serve hot.

ALSO READ-Recipe : Pineapple Salsa

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Recipe : Pineapple Salsa

Introducing a delightful burst of flavour to elevate your culinary creations: pineapple salsa! This vibrant medley combines the juicy sweetness of pineapple with zesty lime, crisp red onion, cilantro, and a hint of jalapeño for a perfect balance of tangy and spicy. Whether paired with grilled chicken, served atop fish tacos, or enjoyed as a refreshing dip, this pineapple salsa promises to tantalize your taste buds and transport you to a tropical paradise with every bite.

Ingredients

1. pineapple – 1 cup (diced)

2. green bell pepper – ½ cup chopped

3. red bell pepper – ½ cup chopped

4. onion – ½ cup chopped

5. cucumber – ½ cup chopped

6. tomato – ½ cup chopped

7. pomegranate – ½ cup chopped

8. lime juice – 2 tbsp

9. pepper powder – ½ tsp

10. red chilli flakes – ½ tsp

11. cilantro – 2 tbsp

12. salt – as required

Method

  1. Combine a colourful array of freshly chopped pineapple, bell peppers, onion, cucumber, tomato, and pomegranate seeds in a bowl. Squeeze in the vibrant zest of lime juice, sprinkle with pepper powder and red chili flakes, and garnish with fragrant cilantro leaves. Season with a pinch of salt. With gentle yet purposeful motions, blend all the ingredients together until they harmonize into a symphony of Flavors and textures.
  2. Pair this pineapple salsa with crispy crackers, savoury tacos, succulent seafood, and crunchy tortilla chips. Let each bite be a celebration of flavours, as the vibrant salsa complements and enhances the essence of every dish it accompanies.

ALSO READ-Drinking Orange Juice May Combat Obesity, Study Finds

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Grilled Vegetable Pasta Salad Recipe for Winter

Italian food is one of the few global cuisines that Indians are truly obsessed with. Italian food regularly features on the dining tables of most urban Indian households, and more often than not, we fall back on pastas, pizzas and many more to satisfy our cravings for a good meal.

Here are some winter recipes from Del Monte to make your menu more interesting.

Grilled Vegetable Pasta Salad with lemon sesame dressing

Ingredients:

250 grams penne pasta, 2 small size zucchini, thinly sliced, 5 baby corns, thinly sliced, 50 grams frozen peas, few basil leaves, 2 lemons, 1/4 cup extra virgin olive oil, 1 tablespoon sesame seeds, 1/4 cup parmesan cheese, chili flakes (optional), salt pepper

Method:

Squeeze lemon juice in a mason jar or a small bowl and add salt and pepper to taste.Then, add parmesan cheese along with sesame seeds and extra virgin olive oil. Give it a whisk and set it aside to be used later.

Bring a big pot of water to boil and add 1 tablespoon salt to it. 

While the water boils, heat a grill pan and drizzle some oil. Layer the sliced zucchini and baby corn. Allow it to cook for a couple of minutes in high heat and then ip it. If the pan is small, grill the veggies in batches.

Once the water is boiled, drop the penne pasta and cook for 8 minutes or until it’s cooked to al dente. At the last minute, drop the frozen peas and allow them to soften.

Keep a serving bowl ready. Once the pasta is done, drain it along with the peas and put it in the bowl along with the grilled veggies. Pour the dressing and give it a toss. Scatter some basil leaves and shave some parmesan cheese on top. Serve warm or at room temperature.

Marinated Green Olives with Garlic & Rosemary

Ingredients:

150 grams Del Monte Pitted Green Olives (drained), 1.5 teaspoon Dried Rosemary, 1/2 tsp Lemon Zest, 4 Cloves Garlic (crushed), 1 pinch Kosher salt, 1 tsp Extra Virgin Olive Oil

Method:

Heat oil in a pan and saute crushed garlic and rosemary.

Add lemon zest and drained olives and saute till aromatic.

Cool and transfer the olives in a large bowl.

Cover with cling wrap and refrigerate for 2-3 hours before serving.

Serve marinated olives as an appetizer in small bowls with toothpicks.

ALSO READ-SPAGNOLETTI: An All-Day Italian and Pasta Lab

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Discover Japanese Culinary Delights

Chef Vikram Khatri shares a hearty recipe that help you experience the mild flavours of Asian cuisine.

Mushi Dori steamed chicken

I always felt to keep one more chicken starter, which has to be non fried. So this steamed chicken has delicate flavours of Japanese herbs just melts and tastes fantastic with Miso Hollandaise.

Baked Avocado

The buttery Plump Avocado with curried vegetables paired with healthy Buckwheat noodles is the healthy munch from Guppy’s winter menu.”

Grilled Artichoke and tomato

I Am always fond of artichokes and here they are paired with dashi poached tomatoes and on the bed of Quinoa and cauliflower porridge.

Wok-fried Soft shell crab

A perfect seafood option from Winter Sea. I just thought of dedicating it to my last meal in Singapore

Black Chicken Nabe Hot Pot

The best from Guppy’s winter menu and my personal favourite. A perfect community meal where the black chicken comes from MP Kadaknath has all good nutrition and at Guppy it gets double with all winter vegetables and soul, comforting soup, all of which is packed in a cast iron pot and served on live fire stove.

Home Chef can try the following recipe

Black Chicken Nabe

Ingredients

8 cups chicken stock

1 large piece of kombu (about 3 inches)

2 Country Black Chicken ( kadak nath) deboned , Boneless leg and breast cut into thin strips( 0.5 inch approx)

2 leeks, sliced into 2-inch diamond shape pieces

1/4 small head Chinese  cabbage, cut into bite-size pieces

4-6 medium shiitake mushrooms, sliced

1 medium carrot, peeled, cut into 2-inch pieces, and thinly sliced lengthwise

2 teaspoons salt/Soy (adjust to taste)

2 heads baby bok choy, cut into bite-size pieces

1 medium radish, peeled, cut into thick

7-8 tablespoon Ponzu

Method

Put the stock and kombu (if using) in a Japanese Nabe, or other cooking pot. Heat over medium-high heat. As stock start simmering, remove the kombu.

Add the chicken and simmer over medium heat for 10-12 minutes (Depending on the size and age of chicken used, large chicken requires more time).

Add salt/soy in the stock. Check and adjust

Add the cabbage, baby Pok Choy, carrots, mushrooms, radish and leaks, arranging each ingredient in a separate, neat bunch. Sprinkle the salt over the ingredients in the pot.

Cover the pot and bring the liquid to a simmer. Simmer for 6 to 8minutes. Reduce heat if stock starts to boil.

Skim off any scum from surface of liquid while the nabe is cooking. Check for doneness and add more stock if required.

Serve entire Nabe bowl on the table. Serve the ingredients together with the broth in small bowls. Ponzu sauce can be added as desired. Serve with hot steamed rice.

ALSO READ-Japan to strengthen ties with EU to counter China

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Baking Day for Kids and Couples Alike

Cookies with chocolate chip on parchment paper napkin on wooden table.

Kids with no playdates? Spend a day getting messy together in the kitchen baking peanut butter cookies and cake.  Couples can spend whip  up a storm and top it off with sinful alcohol infused dessert.
 
Cocoa Cellar is a patisserie based out of Mumbai delivers alcohol infused dessert. Their menu features options like Sacher Torte, Kahula & Coffee Macarons, Amarula & Dark chocolate cupcake and Whisky & Cashew Cookies. Devashree Muni, Owner, Cocoa Cellar who has trained at Le Cordon Bleu in Sydney, Australia, has designed and created these goodies

Here are two recipes by  Cocoa Cellar in which you can choose to include or exclude the alcohol. Both versions taste equally great.


Madeira Cake

INGREDIENTS

Unsalted Butter         180 g

Castor Sugar            180 g

Orange Zest              1 no.

Lemon Zest               1 no.

Eggs                         165 g

Cake Flour                100 g

Corn Flour                100 g

Almond Meal              80 g

Baking Powder            5 g

Salt                           pinch

Lemon Juice             1 no.

Sour Cream               50 g

Orange Juice            1 no.

Citron                         50 g

 
METHOD

 Line a 1/2kg cake tin.

Cream the butter, sugar until light and aerated. Add the zest and eggs.

Sift all the dry ingredients.

Add lemon juice, orange juice and sour cream. Mix it well and whip.

Gently fold all the ingredients through the butter mix.

Bake at 180 °C for 30 minutes or until cooked.


Peanut Butter Chocolate Chip Cookie

INGREDIENTS

Flour                      315g

Baking Soda          1 tsp

Salt                     3/4 tsp

Butter                   225 g

Peanut Butter       370 g

Brown Sugar       160 g

Castor Sugar        160g

Eggs                      2 no.

Vanilla Extract       2 tsp

Chocolate Chips   320 g

METHOD

Cream butter and sugar until light and fluffy

Add vanilla extract and eggs and beat well

Sift the dry ingredients in a bowl and add it to the egg mix. Add the salt and mix.

Stir in the chocolate chips.

Refrigerate the dough.

Form dough balls with a spoonful of peanut butter in each ball in the centre

Bake at 180 °C for 12 minutes

ALSO READ-Recipe: Easter Simnel Cake

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Healthy Spinach Crepes

Ingredients

  1. Spinach – 1 cup
  2. Ground Rolled Oats – 1 cup
  3. Egg – 1
  4. Cumin Seeds – ¼ tsp
  5. Ginger – 1/4tsp [roughly chopped]
  6. Salt – as per your taste

Ingredients for filling

  1. Capsicum – ¼ cup [thinly sliced]
  2. Carrot – 2 tbsp [grated]
  3. Beetroot – 2 tbsp [grated]
  4. Paneer – 100gms [crumbled]
  5. Cabbage – 2 tbsp [sliced]
  6. Soya Sauce – ½ tsp
  7. Schezwan Sauce – ½ tsp
  8. Pepper Powder– ½ tsp
  9. Salt – as per your taste
  10. Mayonnaise – to spread

Method for crepe

  1. Take a blending jar add the spinach, oats, egg, ginger, cumin seeds and salt. Blend into a smooth paste adding some water.
  2. Heat a non – stick pan or tawa and spread some butter, pour a ladle full of batter in the centre of the pan and spread it out to form a circle.
  3. Cook it till it becomes crispy. Pour few drops of oil or butter. Flip the crepe and cook it for a few seconds. Transfer to a plate and keep aside.

Method for filling

  1. Stir – fry the vegetables on low flame with some oil or butter for 5 mins.
  2. Add the crumbled paneer. Next add the schezwan sauce, soya sauce, pepper powder, salt and mix everything well. Switch off flame

Method for assembling

  1. Spread mayonnaise on the crepe.
  2. Add the stir- fried vegetables on the crepe.
  3. Roll the crepe to form a wrap and serve.

ENJOY YOUR CREPE!

ALSO READ-Recipe: Easter Simnel Cake

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Caara Introduces a Delectable Summer Menu

This Summer, the restaurant invites you to indulge in a delicious array of dishes that showcase the best of local and international flavours. From the Mini Herb Sourdough Pizzetta, topped with fresh mozzarella to the refreshing Summer Mango Avocado Arugula & FarmLove Herb Salad, every bite is a burst of summer goodness…reports Asian Lite News

Caara, renowned for its commitment to creating delectable cuisine and unforgettable dining experiences, announced a New Seasonal Menu, available in all outlets and for home delivery as well.

The restaurant understands that great food begins with exceptional produce, that’s why it takes pride in sourcing locally from their chemical-free farms. They support local artisans and carefully select the finest ingredients from around the globe to create memorable meals every season. Their dedication to quality ensures that every dish is a celebration of flavour and freshness.

This Summer, the restaurant invites you to indulge in a delicious array of dishes that showcase the best of local and international flavours. From the Mini Herb Sourdough Pizzetta, topped with fresh mozzarella to the refreshing Summer Mango Avocado Arugula & FarmLove Herb Salad, every bite is a burst of summer goodness.

The menu also offers the Alice Trio Beans on a French Baguette Toast, a perfect blend of textures and flavours. The Pesto Alla Genovese Rigatoni with Black Pearl Garlic is a pasta dish that will transport your taste buds to Italy enhanced by the wholesome goodness of black pearl garlic. For a refreshing option, the Chilled Gazpacho Soup is a perfect choice to start a meal on a hot summer day. The Seasonal Rainbow Carrot Slaw with Tahini Dressing offers a vibrant and healthy side dish, while the Gorgeous Himalayan Sautéed Asparagus adds a touch of elegance to any meal. Complete the meal on a sweet note with a Seasonal Fresh Mango Tart, a delightful treat that captures the essence of the summer.

OUTLETS:

•             CAARA AT OGAAN, MALCHA MARG – 3&4, Malcha Marg, Block C, Market, Chanakyapuri, New Delhi.

•             CAARA AT OGAAN, THE DHAN MILL – No 40, The Dhan Mill, 100 feet road, Chattarpur, New delhi.

•             CAARA AT PURE HOME LIVING, KHAN MARKET – Shop no. 34, 2nd Floor  Khan Market, Rabindra Nagar, New Delhi, Delhi 110003         

•             THE SANGEET SHYAMALA CAFETERIA by CAARA – No 40, The Dhan Mill, 100 feet road, Chattarpur, New Delhi.

•             CAARA Cafe – The Tin Whistle – 17, Kasturba Gandhi Marg, British Council, Connaught Place, New Delhi.

ALSO READ-Bite sized deliciousness: Laddooh by Chef Sugandha Saxena

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Revamp Your Navratri Dining Experience

Feeling bored of eating the same old Navratri recipes year after year? We’ve got you covered with 5 tantalizing options that blend tradition with a modern twist, promising a culinary experience like no other.

Each cuisine is crafted to fuel your body and uplift your energy and spirits during this festive season in a healthy way. So, why wait? Dive into the culinary delights of Navratri at these special places:

Anardana

Step into Anardana’s Navratri Extravaganza! The Special Menu fuses tradition with a twist! From Shakarkandi ki Chaat to Sabudana Papad, starters kick off the fun. Dive into Kuttu Puri, Shahi Paneer, and Samak Ke Chawal for the main course. And don’t miss the Sabudana ki Kheer for a sweet finale! It’s a feast you won’t forget!

Location: Max Square Noida, Sector 129

Punjab Grill

Get ready to groove at Punjab Grill! It has a specially crafted festival thali, packed with a mouthwatering mix of dishes for an epic dining adventure. Dive into the Vrat Vali Lassi, Amaranth Shakarkandi chaat, Khoya Paneer Makhana, Anari Shahi Jeera Aloo, and top it off with Khatta Meetha Ladoo dessert. And that’s just the beginning! Taste the flavours of tradition with a funky twist.

Location: Janpath, Connaught Place, New Delhi

U Kitchen by Ferns N Petals

Step into a world of flavour and festivity with U Kitchen’s specially curated Navratri Delights, designed to elevate your Navratri celebrations to new heights! Embark on a culinary journey with signature Sago Cutlets, crispy on the outside and melt-in-your-mouth soft on the inside and Makhana Chaat, where crunchy makhana pops meet tangy chutneys. Prepare to be wowed by the wholesome goodness of Rajgira Paratha, Sabudana Khichdi Stuffed Bell Peppers for the main course. For the grand finale, indulge your sweet tooth with our delectable Coconut and Pumpkin Halwa, a divine blend of creamy coconut and tender pumpkin, infused with aromatic spices and love!

Location: Chattarpur, New Delhi

Glasshouse by Doubletree Hilton

Hilton is calling all foodies and Navratri enthusiasts for a culinary extravaganza at Glass House Restaurant by DoubleTree by Hilton Gurugram Bani Square from April 9th to April 17th. Indulge in a feast fit for royalty, featuring delights like Kesari Lassi, refreshing salads, flavorful Aloo Mungfali Tikki, crispy Sabudana Papad, and much more. Join the celebration of flavours, traditions, and good vibes this Navratri season.

Location: Baani Square, Gurugram, India

Dana Choga

Experience a tantalizing journey sans onion, garlic, and wheat, perfectly tailored for fasting rituals. The Navratri Thali boasts Singhare ki Poori, mouthwatering Aloo Paneer Cutlets, and zesty Khatti Mithi Arbi, ending on a sweet note with Kesari Coconut Laddoo. Join Dana Choga for a culinary escapade designed to delight fasting devotees.

Location:  Available across all 16 outlets in Delhi NCR

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