Tag: Cuisine

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Food Lite Blogs

Culinary Experiences in Focus

The report highlights conscientious eaters who seek transparency and authenticity and gravitate towards products that champion the values embedded in their journey from farm to plate…reports Asian Lite News

In an ever-evolving culinary landscape, the theme of Provenance signifies the exploration and amplification of the depth and diversity of Indian cuisine, it not only connects us to the origins of our food but also highlights the need for sustainable practices that preserve our culinary heritage.

Godrej Vikhroli Cucina, a curated, brand-agnostic, owned media platform hosted a star-studded launch for the highly anticipated Godrej Food Trends Report 2024 at the glamorous Godrej L’Affaire 2024. The report, under the theme ‘Provenance’, explores the rich tapestry of India’s food culture, delving into the diverse origins of ingredients and India’s culinary practices. 

The report highlights conscientious eaters who seek transparency and authenticity and gravitate towards products that champion the values embedded in their journey from farm to plate.

Commenting on the 2024 edition of the report, Tanya Dubash, Executive Director & Chief Brand Officer, Godrej Industries Limited and Associate Companies, said, “The Godrej Food Trends Report 2024 marks another milestone in our quest to spark conversations and identify trends in the food industry. Consumers are getting savvier about their diets, focusing on mindful nutrition. With a focus on Provenance, this edition celebrates India’s rich culinary heritage and invites readers to explore the myriad flavours and cultures that define our nation. I am confident that readers will be captivated by the depth and diversity of insights offered within this edition, further solidifying India’s position as a global leader in the realm of food and gastronomy.”

Some key insights from the Godrej Foods Trends Report 2024 are:

Authentic cuisine will drive travel experiences: Experts forecast that 92.3% of travellers will join Culinary site tours to enrich their travels through authentic culinary encounters

Bespoke cocktails will raise the bar: Experts reveal that dedicated menus around Indian-origin spirits will illuminate the bar scene in 2024 by 82.7%

Chocolate will become a sophisticated affair: Indian chocolatiers are increasingly showcasing the unique nuances of Provenance by artfully combining locally grown, high-quality, cacao beans as experts report a 94.2% in artisanal chocolates.

K-food will become mainstream: Korean culture has been garnering a cult following, with its bold flavours and diverse dishes. Korean restaurants will see significant traction, with concepts like teppanyaki, robata, and ramen becoming increasingly prevalent.

Ghee will rise again: From health-conscious millennials to flavour-driven foodies, ghee’s natural goodness, will have a renewed appeal by 84.6% as we take inspiration from culinary roots.

Women in food will be in the spotlight: 2024 will illuminate the pivotal role women have played in the culinary landscape of India. From regional custodians to food entrepreneurs, chefs, bartenders and brewers, women will finally get due recognition for their contribution to shaping Indian gastronomy.

“India’s soft power is our cuisine and its sheer diversity, and the power of our history, plurality, and continuity. So, I am happy to see it finally valued for being authentic and unapologetically true to itself. For the longest time, we have been carpet-bombed with a generalized idea of Indian food defined by political boundaries. But whatever prism you use to break it down by, the context for regional cuisines will always be the geography, agriculture, climate, and culture of a place,” shares Celebrity Chef Ajay Chopra.

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Food Lite Blogs Recipes

Magic of Indian Cuisine

Turmeric powder is one of the most widely used spices in every Indian home. Turmeric can be used in a variety of stir-fries, such as basic potato fries, chef-style mutton curries, and chicken butter masala curries…reports N. Lothungbeni Humtsoe

The first thing that foreigners will mention when you question them about the country’s well-known cuisines is its spices. How a variety of herbs and spices are used in the preparation of the most delightful Indian cuisines.

Indian food is made with a variety of methods, such as frying, roasting, and simmering, but the secret ingredient—taste—is the magic of the herbs and spices. Let’s explore some of the leading Indian herbs and spices that every home should have on hand to lend a touch of healing whenever needed.

Cumin seeds

Brownish-yellow in colour and pungent, cumin seeds are frequently used in Indian cooking for “Tadka”. A method of softening cumin seeds in heated ghee or oil to release essential oil and increase their aromatic quality.

Turmeric powder

Turmeric powder is one of the most widely used spices in every Indian home. Turmeric can be used in a variety of stir-fries, such as basic potato fries, chef-style mutton curries, and chicken butter masala curries.

Cloves

One fascinating thing to know about Indian herbs and spices is that they may be used to make different kinds of tea in addition to being used in cooking. You can make tea and ‘Tadka’ for dishes at the same time with cloves. It is well-known for having digestive qualities.

Ginger & Garlic

Whether you like your garlic and ginger in a paste or powder form, these spices are essential to Indian-style cooking. In addition to adding flavour, it also contains anti-inflammatory qualities and, if you’re preparing meat, can tenderise it.

Black pepper 

A popular substitute for chilli in recipes seeking a spicy kick is black pepper, widely regarded as the king of spices.

Red chilli powder

Red chilli powder is a basic ingredient in Indian kitchens, whether you enjoy your meal grilled, boiled, or stir-fried you can add it to your dishes to add heat and colour.

Although the market is filled with a wide variety of spices, all you need to do is stock your kitchen cabinet with these staples to make delicious meals for your loved ones. 

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A Feast of Culture, Cuisine, and Creativity in New Delhi

Scheduled from December 22nd to 24th at Jawaharlal Nehru Stadium (gate no 14), New Delhi, the festival is set to draw a diverse audience…reports Asian Lite News As the festive spirit blankets the capital, the North East Festival gears up for its 11th edition, promising a vibrant showcase of the region’s rich culture, tantalising cuisine, and artistic prowess.Scheduled from December 22nd to 24th at Jawaharlal Nehru Stadium (gate no 14), New Delhi, the festival is set to draw a diverse audienceThis year’s edition promises an exciting array of events that celebrate the beauty, diversity, and integrity of North East India. Among these is a lively Christmas special bazaar showcasing Northeastern crafts and stalls from Delhi’s bakeries. The festival’s culinary delights are poised to attract a massive crowd, offering authentic Northeastern cuisine.Expressing his enthusiasm, Shyamkanu Mahanta, Chief Organiser of North East Festival, said, “Delhi holds a special place in our hearts, and the city’s warmth has always been overwhelming. The North East Festival has evolved into a symbol of identity for the people of the North East. Our primary focus has been to forge marketing connections for products from the Northeastern states. With the backing of the Ministry of Tourism, we will host a tourism B2B meet, and, supported by the MSME Ministry, a B2B meet for the textile and food processing sector. These meetings will facilitate meaningful interactions with buyers.

We’ve extended invitations to well-known North East entrepreneurs from various sectors to showcase their products. Additionally, cultural performances, games, the display of our authentic food, and more will enhance the festive atmosphere. With this edition, we anticipate an even greater footfall, marking another milestone in our journey.”Besides, with a dynamic lineup featuring 300 folk artists, a Meitei martial arts showcase, a doodle art masterclass by the globally known artist Santanu Hazarika, a North East Rock Battle, the festival is set to be a cultural extravaganza. The musical spectacle will showcase a diverse lineup of artists spanning various genres, ranging from folk to rock, pop to jazz. Notable performers include the well-known Indian Nepali rock band from Sikkim, Girish and The Chronicles, Assam’s heartthrob Zubeen Garg, Bollywood playback singer and composer Papon, and Bollywood actor-singer Shruti Haasan and her alternative rock band. The evenings will be further electrified by the stellar performances of renowned DJs from the region. A poignant moment during the festival will be a tribute music performance dedicated to the late playback singer KK. Widely adored, KK’s untimely demise resonated deeply within the industry and among his fans. His band, accompanied by a selection of popular singers, will pay homage by performing some of his timeless songs.Fashion enthusiasts can look forward to designers showcasing local fabrics and designs, emphasising the rich textile heritage of the region.

The exhibition arena will host over 100 MSME entrepreneurs presenting ‘Made in North East’ products, creating a marketplace for visitors to explore and purchase authentic items. With 150 stalls, the exhibition aims to promote agri-horti products, handloom, handicrafts, and processed food. Tourism stalls will highlight popular and off-beat destinations, encouraging visitors to explore the diverse landscapes of the North East.The North East Festival goes beyond being a mere celebration; it strives to nurture cross-cultural awareness, encourage economic prosperity, and promotes unity.

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Lite Blogs Travel & Tourism

Just immerse yourself in local cultures and cuisine

Surrounded by forests, paddy fields and hills, Thailand’s Udon Thani province offers an unadulterated atmosphere for outdoor activities like camping, glamping, rafting, trekking, and safari…reports Asian Lite News

As Indian metros gasp for clean air, it’s time to take a much-needed break. We have handpicked quaint beach towns, islands, and vineyards where your lungs can breathe easily even as you immerse yourself in local cultures and cuisine.

Sopron, Hungary

Tucked in northwestern Hungary, Sopron is a quaint wine-producing region with its bucolic terrain creating a tranquil atmosphere. Dotted with heritage sites and ancient Roman empire ruins, you can enjoy the bird’s eye view from a 13th Century Fire Tower and relive the past at the Fabricius house, just a short walk from the tower. Visit Esterházy, Classicist Széchenyi Castle, and the Old Synagogue. Nature lovers can hike in the Fertő-Hanság National Park, home to the 20,000-year-old Lake Fertő, a UNESCO World Heritage Site. To cap off the day, go wine-tasting at the wineries, especially Taschner Wine and Champagne House for Blue Frankish and Green Veltliner. Try local delicacies, Fertő Lake fish soup, bean soup with plums, and Winzer cabbage.

Estimated AQI: Less than 10 (IQAir.com)

South Shetland Islands, Antarctica

Far from the effects of industrialisation, Antarctica makes for a perfect clear-air destination. The South Shetland Islands, a 540 km-long chain of islands lined with ice-filled fjords and massive icebergs, are populated by seabirds, penguins, seals, and whales. The best way to explore it is with Antarctica 21 fly-cruise expedition. After a luxurious ride to the peninsula, you can reach the islands on inflatable Zodiacs accompanied by polar guides. The unique aspect is that the routes are altered as per the climate, rendering a different experience every time. Apart from the South Shetland Islands, the voyage includes visits to the Antarctic Sound, the Gerlache Strait, and the Penola Strait.

Estimated AQI: Less than 15 (Accuweather.com)

Izu Peninsula, Japan

Located in the picturesque Shizuoka province, the Izu Peninsula stands out for its captivating natural beauty, pristine beaches, upscale highland resorts, and hot springs. An idyllic seaside getaway, this region is surrounded by mountains, striking rock formations, and the expansive sea, ensuring fresh air. The allure of Izu is enhanced by its proximity to some of Japan’s best beaches and historically rich Atami and Shimoda. The distinct charms of Higashi Izu, Nishi Izu, and Ito City contribute to its appeal. It is accessible via a swift bullet train journey from Central Tokyo, taking just under an hour.

Estimated AQI: Less than 30 (AQI.in)

Amboseli, Kenya

What better way to seek repose in nature than venturing into the great African plains? Kenya’s Amboseli National Park has rich biodiversity and hosts hundreds of bird species, from pelicans to kingfishers and raptor species. For an unobstructed view of the free-ranging elephants in their natural habitat, a stay at OlTukai Lodge Amboseli is recommended. Overlooking Mount Kilimanjaro offers an intimate connection with nature, complemented by eco-conscious amenities. The resort also facilitates encounters with the local Maasai tribe for an immersive cultural experience.

Estimated AQI: Less than 15 (Plumelabs.com)

Udon Thani, Thailand

Surrounded by forests, paddy fields and hills, Thailand’s Udon Thani province offers an unadulterated atmosphere for outdoor activities like camping, glamping, rafting, trekking, and safari. From the natural wonders of Phu Foi Lom Eco-Park and Red Lotus Lake to the historical charms of Phu Phra Bat Historical Park and Ban Chiang Museum, this Thai countryside comprises a multitude of attractions. You can see its thriving local textile and silk markets, buy handmade artefacts at the night markets, and relish Thai food. Don’t miss trying Isaan food at the highly acclaimed restaurant Samuay& Sons. To ease travel formalities, Thailand is offering Indians a visa-exempted entry until May 10, 2024.

Estimated AQI: Less than 25 (IQAir.in)

Zanzibar, Tanzania

Zanzibar, one of the main islands in the Tanzanian archipelago, is gifted with tranquillity. Endless stretches of white sand meet crystal-clear blue waters flanked by palm leaves gently sifting warm sunlight. Tucked away in Kizimkazi village is The Residence Zanzibar, a private pool villa-only retreat. Guided by the resort’s herbalist, you can relish the island’s clean, refreshing air as they journey through villages and spice plantations. The uninhabited Pungwe and Kwale islands within the Menai Bay Conservation Area provide an opportunity to enjoy a seafood barbecue amidst the invigorating, untainted air.

Estimated AQI: Less than 20 (Plumelabs.com)

Cam Ranh, Vietnam

Cam Ranh finds itself on top of a Vietnam travel itinerary due to its unspoilt natural vistas and proximity to Nha Trang coastal town. With white sand beaches, vibrant coral reefs, and forests, this southwestern region serves as an excellent clean-air getaway. One of the best ways to indulge in barefoot luxury and exceptional Vietnamese hospitality is by staying at The Anam Cam Ranh. Deeply rooted in the cultural aesthetics of Vietnam, it offers epicurean journeys, including authentic traditional and global gourmet meals made using locally sourced ingredients and produce. Visit the Ponagar Cham Towers, Long Son Pagoda, the Institute of Oceanography, and Vinh Hy Bay.

Estimated AQI: Less than 40 (Accuweather.com)

La Digue, Seychelles

Known for its awe-inspiring landscape and beach idylls, La Digue is one of the most hankered islands in Seychelles. The allure is heightened by granite formations, golden sands, and gently swaying palm trees. The clear water of its bays is perfect for kayaking and snorkelling. Relax at the the jaw-dropping beachside of Anse Source D’ Argent, dip in the natural pools of Anse Cocos, or hike to Anse Marroncoves and jungles.

Estimated AQI: Less than 15 (Accuweather.com)

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Lite Blogs Travel USA

Music, Cuisine, and Adventure in Washington, DC

Celebrate Labor Day weekend with a trip to DC, where numerous hotels offer special discounts and packages in honor of the end-of-summer holiday…reports Asian Lite News

Celebrate summer’s last big weekend Sept. 1-4 with free events, outdoor activities and cultural experiences in the nation’s capital. We’re taking the work out of making your Labor Day weekend plans. Close out your summer in Washington, DC with the best activities, events and things to do. Here are a number of ways to make the weekend a memorable one.

Take in DC JazzFest

Washington, DC’s star-studded jazz history reigns on with the DC JazzFest, an annual showcase of national and local musicians taking place this Aug. 30 through Sept. 3. This can’t-miss event is the District’s premier jazz festival, serving up a diverse selection of national and international masterclass artists at venues all over the city. Many of the concerts are free, including the Jazz Hop in historic Anacostia on Sept.

Reserve your table for Summer Restaurant Week, Aug. 28 to Sept. 3

Reserve your table for Summer Restaurant Week, which runs from Aug. 28 to Sept. 3. Savor every last bite of summer while taking advantage of specially priced meals, including to-go options and cocktail and wine pairings, courtesy of the Restaurant Association of Metropolitan Washington and 150+ participating eateries.

Enjoy the banks of the Potomac and Anacostia rivers

Take advantage of the waning days of summer and head to one of the many waterfronts in and around the District. Make a splash with plenty of safe, family-friendly outdoor water activities to choose from, including kayak and paddleboard rentals, grabbing a meal to-go and enjoying gorgeous on-the-water scenery.

Take a stroll through a DC park

DC’s outdoor offerings turn the city into a summertime playground. There’s the 2,000+ acres of Rock Creek Park, the Capitol Columns at the scenic U.S. National Arboretum, the neoclassical beauty of Malcolm X Park and more. Additionally, you can check out the gorgeous gardens of Tudor Place and gaze at outdoor sculptures at the Hirshhorn.

Snag a hotel deal while in town

Celebrate Labor Day weekend with a trip to DC, where numerous hotels offer special discounts and packages in honor of the end-of-summer holiday. Options are available for a wide range of preferences and budgets. Some exclusive deals provide convenient access to The Wharf, which hosts DC JazzFest on Sept. 2. Make sure to complement your hotel stay by booking a table during Summer Restaurant Week (Aug. 28 – Sept. 3).

Visit the Zoo and See Giant Pandas

The Smithsonian’s National Zoo and its thousands of animal species make it ideal for a Labor Day weekend excursion. Make sure you secure a timed entry pass beforehand.

Washington, D.C., USA – July 1, 2016: Inside of the Lincoln Memorial visited by tourists on a sunny afternoon. The Memorial is an American national monument built to honor the 16th President of the United States.

Make monumental memories

The National Mall is America’s front yard, where the past, present and future come together. The monuments and memorials, including the Lincoln Memorial, the Washington Monument, the strikingly detailed Martin Luther King, Jr. Memorial and the World War II Memorial, honor American forefathers and heroes in majestic fashion. Visiting the Mall is an ideal way to pay tribute on Labor Day weekend.

Savor a meal outdoors

Many of DC’s beer gardens, patios and rooftop restaurants offer great views, wonderful atmosphere and cocktails, making for dining experiences that you can savor during the holiday weekend.

Attend the National Symphony Orchestra’s Free Labor Day Concert on the West Lawn of the U.S. Capitol

The National Symphony Orchestra’s free annual Labor Day weekend concert returns to the West Lawn of the U.S. Capitol on Sunday, Sept. 3. The performance is free to attend and tickets are not required. Seating is first-come, first-served.

Learn about espionage inside the International Spy Museum

Visit the International Spy Museum in L’Enfant Plaza to discover the ins and outs of the espionage trade, from gadgets to strategies to costumes. During your visit, kids will love the Undercover Mission, which allows you to hone your spy skills while exploring the incredibly interactive museum.

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Food Lite Blogs Restaurant Reviews

Dining experience with instagrammable locations

The restaurant’s interiors are crafted with careful thought to showcase the essence, vibrancy and artistic elements of a Bohemian design. It’s fascinating and chic without being overwhelming, creating a cosy space to chill with your gang while enjoying flavoursome food…reports N. Lothungbeni Humtsoe

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Indians love their food, a fact known by all. Good food is life, but an instagrammable location is the icing on the cake. Here we have selected some of the top new restaurants in town, decked up with vivid accents, delivering unique gourmet food and tailored beverages. Here to change the scape of the dining and drinking scene check out these new restaurants:

Fat Tiger in the city of Joy ‘Kolkata

Quick Restaurant Chain Fat Tiger has recently inaugurated its first franchise-owned restaurant in Kolkata. The store is spread across an area of 1125 sq. ft. in carpet area. The outlet is situated at 174, Sarat Bose Rd, lake Terrace, Bhowanipore, Kolkata, West Bengal, 700029.

A modern Qsr and Café chain that offers Momo, Burgers, Pizza, Drinks and much more in the city of joy. The chain brings internationally acclaimed teas, beverages and expertly made momos and much more to India, along with options for nutritious meals.With the onset of the monsoon Fat Tiger recognizes the craving for warm and flavorful dishes that perfectly complement the weather.

Mumbai’s Newest Instagrammable Spot BOHOBA

Mumbai’s newest culinary destination ‘BOHOBA’ allures you to the Bohemian lifestyle. Located in Malad, this restaurant is inspired by the bohemian spirit, promising an authentic and spirited dining experience for everyone who steps in. And if you are always chasing aesthetics and artful vibe for your Instagram feed, Bohoba will satiate you with its artistic vibe.

The restaurant’s interiors are crafted with careful thought to showcase the essence, vibrancy and artistic elements of a Bohemian design. It’s fascinating and chic without being overwhelming, creating a cosy space to chill with your gang while enjoying flavoursome food.

If you are passionate about food, spirits and art, Bohoba could be the perfect ‘home away from home’ within your vicinity. Solo, couple or family groups, Bohoba’s ambience will strike a lasting impression on everyone. The next time you want to try out a new restaurant, let Bohoba’s warm ambience complement your rainy dine-outs.

Badmaash in Mumbai

After successfully launching Badmaash in two cities, V&RO Hospitality brings in the wild dining experience to Mumbai! Located in the heart of Andheri, the restaurant is set to elevate your dining experience with its immaculate vibes, progressive Indian food and zesty cocktails.

The tiger-themed interiors and attention to detail, including the use of earthy yet elegant colors such as warm grey, gold metals, wood, and greens, really help to transport diners into a lush wildlife inspired setting.

The centre raised round seating with black granite and yellow Jaisalmer stone representing tiger stripes is a unique and eye-catching feature that adds to the overall atmosphere. The camouflage area with matching wallpaper print and fabric ties the wildlife inspired theme together. Incorporating small details like the sandwich leaves on the tables has helped elevate the entire look and feel of the restaurant. The intricate mirrors and metallic textures in the bar area add to the overall vibe, making it a perfect spot for sipping on some eclectic drinks.

Shifuku- A Pan Asian Restaurant


Shifuku is a newly launched pan-Asian restaurant located in the heart of Andheri. This vibrant establishment is committed to serving authentic dishes from various Asian cuisines while also offering their unique interpretations through fusion creations. Founded by Aman Singh Deep and Monika Rathore, Shifuku aims to create a culinary experience that seamlessly transitions from a refreshing daytime vibe to an exciting night scene.

The restaurant opens its doors to a sprawling space of 4400 sqft, featuring both indoor and outdoor dining areas. Additionally, it boasts a private dining area on the top floor, providing an exclusive setting for special occasions. Shifuku departs from the traditional colour scheme typically associated with Asian restaurants, opting instead for a fresh and modern approach. The predominant colours used in the restaurant’s design are pink, white, and beige, creating a perfect ambience for both day and night.

Taking inspiration from the serene landscapes of Japan, Shifuku incorporates cherry blossoms and elements of Harisens (Japanese fans) throughout the restaurant. These beautiful decorative accents add a touch of elegance and cultural authenticity to the overall ambience. Moreover, the indoor roof of the restaurant is adorned with vintage art-inspired elements featuring flowers, birds, and trees, transporting guests to a beautiful evening in Japan. The outdoor dining area exudes a laid-back and easygoing energy, with cane furniture, hanging flower pots, and a captivating artwork on the wall known as “Noodle Man.”

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Saakshi’s Kitchen: UK’s Largest Home Kitchen Delivering Meals Across UK

Exclusive Feature by FnB columnist Riccha Grrover for Asian Lite International 

Saakshi’s Kitchen has a passion for making sure their brand’s discerning diners have a delectable meal time enjoying their delicious, home-style Indian food in the comfort of their home, office or anywhere else, nationwide across the UK on a daily basis. With so many Indians across the UK, the brand feels especially should these Indians in the UK miss authentic home-cooked food this is where they need to order as the brand motto is that no one here anymore should feel food in India is more authentic than served here in the UK as this brand is here to bridge that gap and they do so with simplicity and aplomb. 

Saakshi’s kitchen are passionate about cooking delicious food with low oil, low salt and high nutrition. Saakshi’s Kitchen is founded by Home Chef Saakshi who has been passionate about cooking since a very young age and her family, friends ate out of her hands literally when she was living back in Delhi until last year. 

Since moving to Brighton in 2022 with her family she has catered for the Brighton families for weekend takeaways and for special occasions. Since September 2022, Saakshi’s Kitchen has grown and is now catering tiffins, takeaways and catering nationwide across the UK as well as in Brighton. The business is co-founded by her entrepreneur husband and a London Business school graduate Jasjit Singh Ahluwalia to create UK’s Largest Indian Home Kitchen to deliver daily home-cooked meals nationwide in the UK. For more information, please visit their website at www.saakshistiffin.com (UK Nationwide Delivery) and www.saakshiskitchen.com (Local Brighton Delivery).

Jasjit fondly recalls “It all started with a simple Next Door post in November 2021 which said that ‘Dear Friends, my wife Sakshi has been passionate about experimenting with food, cooking, feeding her family friends and loved ones ever since her parents could remember. Ours was an arranged marriage and we are one hell of a foody family. Well, we didn’t know about  Sakshi’s love for culinary art.

The entrepreneurial couple

On our wedding pre-engagement ceremony she single-handedly cooked for over 100 people! It was unbelievable for us. After marriage, she moved in with me in our parent’s house where my parents entertained proper Indian-style dinners for 30-40 pax at least twice a week and occasionally had much larger gatherings.

She quickly won everyone’s hearts with her love for feeding some of the most delightful foods to each and every one. Everyone soon started eating from her hands… she made a space for everyone in their heart through her food! Such was her love and passion for cooking that got translated into the most delicious dishes so lovingly fed. Then pandemic happened. After studying from home for over 18 months, Sakshi and I realised that we needed our kids to go to school physically and also diversify our business in other geographies.

On August 16th we arrived in Brighton with two young kids. Over the last few months, we settled well into life here but Sakshi missed churning up delicious food which our large family and friends would enjoy. I hope our Brighton family enjoys the food and we get to make a much bigger circle of friends and family out here. She has got approval from the council and is good to start cooking in a limited way for you. I am attaching the menu for you.’ And as they say, the rest is history. “

Saakshi’s Kitchen became a weekend takeaway ritual for many locals in Brighton, curry nights for the rugby team at Brighton College, the opening of cricket season at the local cricket club, Christmas parties, special occasions like 40th 50th 80th birthdays, anniversaries and many more. Sakshi said ‘It was a delight to cook with lots of love and passion and receive so much love and respect. It’s been truly special.’

Today Saakshi’s Tiffin is a staple for many Doctors, Techies, Students and the Elderly across the UK. Delivering across England, Wales and Scotland their brand food is made for a joint family palette and therefore enjoyed by children and the elderly alike and everyone in between. It is simple home-cooked food cooked in less oil, with fewer masalas, healthy, nutritious and wholesome just as one would cook in their own house. 

Saakshi’s Signature Curries, A La Care is ordered across the country as party food- the food the entrepreneur couple fed their guests when they went to their home in Delhi, something for a special evening by the English and the Indians alike. And when they do Catering they send huge catering parcels to customers for their special occasions. The UK is a large family for them they say and connecting with customers helps them understand their stories and how they can add value to their daily life and on special occasions.

The couple signs off by saying that “We are the Indian home kitchen to everyone wanting home-style authentic Indian food in the UK. You may change your houses and move across the UK but your Indian kitchen will remain the same and deliver to you fresh, healthy and nutritious meals wherever you go.”

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Explore Portugal’s mouth-watering regional cuisine

UNESCO has designated the Mediterranean Diet as a World Heritage Site, and it is an integral aspect of Portuguese cuisine…reports Asian Lite News

There is no doubt that Portugal’s cuisine is as rich and diverse as its landscape, which is a major consideration when choosing a travel destination. World-class chefs and amazing restaurants can be found in Portugal. Around 27 Michelin starred restaurants are located there. The capital, Lisbon, is home to nine restaurants with Michelin stars. The capital city of Portugal boasts a large number of Michelin-starred eateries, which says a lot about the flourishing local food industry.

One of Portugal’s best-kept secrets is its food. Everybody’s palate will find something to enjoy in Portuguese cuisine. The sea is Portuguese cuisine’s most distinguishing ingredient. Portuguese olive oil is also of the highest calibre and is used in all dishes, including cod (for which there are allegedly 1,000 different recipes!)

UNESCO has designated the Mediterranean Diet as a World Heritage Site, and it is an integral aspect of Portuguese cuisine. It is based on plant-based foods, such as fresh and dried legumes (beans, chickpeas, broad beans, etc.), dried fruits, and nuts (walnuts, almonds, chestnuts, raisins, etc.), as well as olive oil as the primary source of fat and fish in place of red meat.

The appropriate wine is paired with each meal. Portugal has a long history with wine. The entire nation produces wines of exceptional quality that are renowned around the world and have earned several awards and distinctions in international contests. Additionally, wine is a great justification for exploring the local geology, history, and culture. Portugal’s wine trails provide some fantastic journeys to experience a pleasure that has been cultivated over time. Each wine, whether it comes from Port wine, the Douro, Alentejo, or Madeira, has a unique flavour.

The sweets from Portugal are exquisite. The pastel de nata (custard tart), another staple of Portuguese cuisine, is the consequence of the harmony of flavour, creaminess, and crispiness. It is necessary. It goes well with coffee, which we typically have as espresso.

The strong culinary ties Portuguese cuisine has with Indian cuisine are one of its best features. Indian eateries are extensively scattered across the country and are virtually everywhere.

You will undoubtedly need to extend your trip to Portugal in order to sample the mouth-watering regional cuisine because there is so much to see and do there.

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PROFILE: Michelin Star Chef Rohit Ghai

“All our Expedition menus can be served with a wine pairing, but we also offer some fantastic non-alcoholic cocktails which our guests really enjoy,” Ghai explained…reports Vishnu Makhijani

His most vivid memories are of cooking with his mother from a very early age in Gwalior, where he was born, raised and studied.

“It sparked something in me, and I have always known that kitchens are where I feel happiest. Becoming a chef was never a decision – it just happened naturally for me,” Rohit Ghai, who today runs two fine diners in London, is the first Indian to have been awarded a Michelin Star in a mere 10 months, and has just published his first book, “Tarkari” (Hachette), told in an interview.

He studied at Gwalior’s Institute of Culinary Management and then took his baby steps in the Taj group and the Oberoi group “which meant I learned from an amazing selection of chefs and mentors. There I learned classic European styles, and this has proved invaluable to me throughout my career. I fuse Indian flavours with these techniques all the time, and play with the juxtaposition of that”, Ghai explained.

“In 2008, at the beginning of the Indian fine dining scene in London, I moved there and began working at ‘Benares’. I then went on to work at ‘Trishna’ and ‘Gymkhana’ among others. I was incredibly proud to be recognised and winning a Michelin Star along with the fantastic team at ‘Jamavar’ – particularly as I won that star faster than any other Indian chef (we had only been open for 10 months!). I opened the ‘Kutir’, my first solo venture, in 2018,” Rohit elaborated.

“Kutir draws inspiration from the royal traditions of hunting expeditions in the luscious forests and jungles of the Indian countryside. Myself and my business partner Abhishake Sangwan (who runs everything front-of-house at Kutir) met when working our way through the ranks in luxury hotels in the wilds of India and we wanted to reflect this history in our first joint-venture.

“The food at Kutir is representative of the feasting-style, convivial and celebratory dining that occur in the hunting retreats in India and menus feature highly seasonal ingredients with an emphasis on game and seafood,” Ghai said.

In terms of clientele, Kutir attracts “some wonderful regular customers” who live in Chelsea and visit Kutir often with their families and loved ones, “which we love to see. Otherwise I’d say it’s an eclectic group with people from many different nationalities and cultures and love to welcome them all as customers”, he added.

“We serve three exceptional tasting menus that we refer to as expedition menus: Signature, Vegetarian Signature and a seasonal expedition menu; such as a focus on game or seafood. Many Indian dishes are naturally vegetarian or vegan and some of my best-loved dishes – Aloo Tikki and the Quail Naan – are vegetarian.

“All our Expedition menus can be served with a wine pairing, but we also offer some fantastic non-alcoholic cocktails which our guests really enjoy,” Ghai explained.

“Tarkari”, in fact, is a representation of the dishes he cooked with his mother and his family now and is exclusively vegetarian and vegan, “more home-style and with many less processes and steps than in a professional kitchen! Kutir has generally more elegant dishes, but I really enjoy eating, cooking and experimenting with all different types of Indian dishes and other cuisines, too”, Ghai said.

“Tarkari” is presented in eight parts – ‘Nashta’ (breakfast and snacks), Chakna (small sharing plates), ‘Rassa’ (curries), ‘Dal & Sabzi’ (side dishes), ‘Roti & Chawal’ ((rice and breads), ‘Achar & Chutney’ (pickles and dips), ‘Meetha’ (desserts) and Rohit’s Feasting Menus.

Preceding these is an extensive chapter titled “The Magic of Spices”, the brand under which Ghai is launching his own range “because I want to show you how to use them in your Indian cooking” he says, adding: “Spices will age and lose their flavour over time but whole spices will last longer than ground ones…I strongly advise you, therefore, to buy your spices whole and grind them at home in smaller quantities as needed.”

Extensively illustrated, the book contains over 80 recipes ranging from pesarattu (a kind of dosa), to bharwan gucchhi (stuffed morels),

to baingan mirch ka salan, to carrot koshambir, to jackfruit biryani, to avocado chutney, and anjeer kheer, with precise directions on the ingredients and the cooking – as also some down-to-earth-tips. For instance, in making makki ki roti, Ghai says: “The traditional method my mother would use to roll the dough needs practice, so I recommend that you use a rolling pin here.”

There’s also a detailed Index, an Ingredients Glossary and a US/UK Glossary of Indian ingredients for a foreign audience.

What would be the average cost of a meal per person at Kutir and how does this compare with other fine diners?

“Our expedition menus start at 60pp for 6 courses, which is considered reasonable for the experience. At Kutir, the focus is very much on the food but also the experience as a whole. The Kutir inspiration is reflected in all elements, from the food to the cocktails, which feature shrubs and infusions found in the wilderness of india; and of course the decor.

“The walls are covered in prints and inspiration is drawn from Indian wildlife such as tigers and elephants – we have taken great care to think of little details that elevate the look and feel of each room – from the wallpaper to the plates to the cutlery to the aromas and the uniforms of the staff,” Ghai explained.

Ghai opened his second diner, ‘Manthan’, in Mayfair in September.

“The dishes at ‘Manthan’ truly speak of my past, as well as of my present. ‘Manthan’ is a culmination of many years of work and I hope speaks to customers as being representative of the comfort food I love from home as well as the food I have made my name cooking here,” he said.

So, stop salivating! Put on your apron, open the book and get down to cooking. Once you start, you’re not going to stop!

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Khanna: ‘Keep the sanctity of the cuisine as it is’

As I travelled I realised that the cuisine is changing. Dishes even ‘sambhar’ and ‘rasam change. Andhra-style ‘sambhar’ is very spicy in some places and a little sweet-ish in others…Chef Khanna speaks with Siddhi Jain.

Food is transcultural that has evolved and changed enough over these years. It is important to respect the sanctity of any cuisine, as it is deeply rooted in culture, says Chef Anurudh Khanna, Multi Property Executive Chef at Westin Gurgaon, New Delhi. Having curated a food festival that brings to town culinary treasures from the Tamil city of Tiruchirapalli, Chef Khanna highlights that there are many misconceptions relating to cuisine from Southern Indian states, which make for a rich culinary bouquet in themselves. Chef Khanna speaks on the side-lines of ‘Treasures of Trichy’ food festival which is going on at Westin Gurgaon, New Delhi till September 15. Excerpts:

Could you tell me about the inspiration behind ‘Treasures of Trichy’?

Khanna: While planning a food festival, we were just thinking which cuisine and Indian state to tap into. We looked at the resources in our culinary team at Westin – here someone is from Uttarakhand, from Nepal, southern states, Rajasthan, Bengal – so it’s quite varied. Our resident South Indian chef, Chef Vijaykumar is from Tiruchirapalli, who is with us from 2019. That’s where we thought of putting this cuisine in the front, and making him the main chef for food festival.

There are many variations in what is singularly thought of as ‘South Indian cuisine’. As a chef, what do you have to say about this?

Khanna: I also discovered this, during my last assignment in Bangalore where I traveled to Mangalore, Kerala, and to Andhra. As I travelled I realised that the cuisine is changing. Dishes even ‘sambhar’ and ‘rasam change. Andhra-style ‘sambhar’ is very spicy in some places and a little sweet-ish in others. Not just the palate changes from state to state, but breakfast ‘sambhar’ is different from all-day ‘sambhar’. The Spice level matters a lot. For example, Kannada cuisine is not that spicy, Mangalore cuisine is rich with spices, Andhra cuisine is heavy on chillies but Kerala cuisine is very fragrant.

About the stereotype, yes there are a lot of misconceptions about food among people who are not native to south Indian states or who haven’t travelled much. They think South Indian cuisine is mostly just ‘idli, sambhar, dosa, vada’, and there are a lot of varieties of dosa. But in reality, South Indian cuisine is immense.

Chefs are experimenting with fusion styles, for instance, something like a dosa-flavoured burger. Any opinions?

Khanna: As a chef, I’d say it should not be done. A little twist to the recipe is acceptable but changing the recipe upside-down is not. Food is an element very rooted in culture. You can be just a little bit around culture, adapt but complete 180-degree changes and fusions, are not my food philosophy. Let’s keep the sanctity of the cuisine as it is. It is different from doing multi-grain dosa or ragi dosa, even variations in stuffing is possible.

What’s next, when it comes to food festivals at the Westin?

Khanna: Next would be regional as well. I’d discover some more regional talent from my team first. Maybe I could do a travel flow within Uttar Pradesh, and bring out regional variations among UP dishes.”

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