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Arq Mithai: Artisanal Happiness

Arq Mithai brings a luxurious, modern twist to traditional Indian sweets, blending French patisserie techniques with artisanal mithai-making. A feature by lifestyle columnist Riccha Grrover for Asian Lite International.

Arq is more than just a modern day Indian sweets brand; it’s the embodiment of the brand and brand owners’ love and passion. They are proud of their Indian heritage and the centuries-old tradition of mithai-making that they celebrate. They have worked hard to preserve the authenticity of their craft and pay homage to the generations that have come before.

As perfectionists, they know that every detail matters, and that’s why they handcraft all their mithai with organic ingredients and only natural flavours. Their passion for using the finest and freshest ingredients is evident in the taste of the products. They source the ingredients locally and ethically, ensuring that they only use the best quality produce.

Their commitment to the environment is a core part of their values. They care about the planet and use only plastic-free and completely recyclable packaging. They understand that every small step counts towards a sustainable future.

At Arq, they believe that their mithai is artisanal happiness. They want to share the joy of their delicious treats with the world and invite everyone to celebrate with them. They understand that their products are not just about satisfying a sweet tooth; they are about creating unforgettable moments of joy and happiness. Arq invites everyone to join them on this journey of creating artisanal happiness and celebrating the beauty of Indian mithai-making.

In India, the love for sweets is deeply ingrained in the culture. It’s an integral part of every celebration, whether it’s a happy occasion of a daughter getting into a great college or a rather sad one, of a son moving abroad. They believe that no matter what the event is, there’s always room for something sweet. That’s why the first thing we say when we receive good news is “Muh Meetha Karo,” which means it’s time to sweeten our mouths.

Growing up, they watched people come together over boxes of Mithai, relishing the flavours and smells of traditional Indian sweets. They realised that no other region in the world has such a diverse range of sweets with such emotional meaning attached to them.

In 2019, the founders decided to create Arq, an endeavour to bring Artisanal Indian Mithai to enrich your body and soul. Their goal is to grace  joyous and emotional moments with the quintessential Indian artisanal sweets.

“I am Ashay, one half of the duo behind Arq Mithai. My best friend and business partner, Neha, and I have spent years mastering the art of fine French food and pastry. But we felt that Indian mithai was still relatively unexplored in the international world of patisserie and boulangerie. That’s why we decided to embark on a journey to rediscover and learn mithai-making for fun. This led us to come up with the idea of Arq Mithai.” Said Akshay.

He further stated “As we delved into the world of Indian mithai-making, we were fascinated by the sheer variety and complexity of traditional mithais. We wanted to bring our own unique touch to this ancient art, so we spent countless hours experimenting and perfecting our recipes. We made sure that every ingredient was carefully chosen, and every step was meticulously executed, resulting in mithais that were not only delicious but also visually stunning and perfectly suited for modern tastes. At Arq, we believe that tradition and innovation can coexist. We draw inspiration from our rich heritage and the changing seasons to create unique and exciting mithais that capture the essence of India. Every mithai tells a story, and we strive to make our mithais not just a treat for your taste buds but also a journey of discovery and delight.”

Arq caters for various festival in the Indian festival calendar. Talking about Modaks as a seasonal special which are in the spotlight at this time Chef Neha Lakhani said “Our Modaks are a celebration of purity and tradition. Made with locally sourced ingredients, pure cow’s milk, and ghee, they are free from artificial flavors and preservatives, offering a truly authentic taste. Each bite reflects our dedication to quality and devotion. This Ganesh Chaturthi at Arq, we’re honouring the festival by crafting these divine sweets with love and care, ensuring every Modak is a perfect offering for your prayers and celebrations. Join us in making your festivities extra special with our handmade delights.”

Meet the Founders

Chef Neha Lakhani is a true Renaissance woman with a diverse skill set that ranges from finance to pastry-making. After completing her Pastry Diploma from Le Cordon Bleu in Ottawa, Chef Neha has dedicated her life to pursuing her passion for culinary excellence. In addition to her work as a co-founder and Chief Patissier at Arq Mithai, Chef Neha also serves as a food consultant, teacher, and writer on the NDTV Panel of Chefs.

She is a faculty member at Le Cordon Bleu at G.D. Goenka School of Hospitality and holds the position of Chef Patissier at LIT Hospitality in New Delhi.

Chef Neha’s expertise in the culinary arts has been widely recognized, and she has been invited to speak at TEDx events to share her insights and experiences. She is also the co-founder of Troublesome Duo Official, a private consultancy for restaurants and hotels that helps businesses optimise their food and beverage offerings.

Through her various roles, Chef Neha has demonstrated her commitment to innovation, creativity, and excellence in the culinary arts. Her passion for food and her deep understanding of the industry have helped her to establish herself as a respected figure in the world of gastronomy.

Chef Ashay Dhopatkar is a highly skilled modern British and Modern European food specialist, with an impressive educational background. He holds a postgraduate degree in Culinary Arts from the Hammersmith & West London College, U.K. as well as an MBA from the University of Wales, U.K.

Chef Dhopatkar has honed his skills while working with several Michelin-starred chefs. He worked alongside the renowned Gordon Ramsay at the Savoy, Chef Mark Hix from the Ivy & Caprice Group at the Tramshed in Shoreditch, and Chef Herbert Berger at the iconic Michelin starred restaurant and brasserie No.1 Lombard Street opposite the Bank of England. He has also worked with Michelin starred Chef Chris & Jeff Galvin at the award-winning Bistro De Luxe at Marble Arch. Over his long career he has also cooked alongside Michelin starred chefs such as Chef Thomas Keller, Chef Raymond blanc, Chef Shane Orborne, Chef John Campbell and so on.

His hard work and ambition led him to Dubai, where he was a part of the early opening team at the acclaimed carnivore restaurant “The Rib Room” in Jumeirah Emirate Towers. He then returned to his homeland, where he spearheaded Delhi’s finest French Bistro “Le bistro Du Parc” in Defence Colony Delhi. He also took on the helm at the Passcode Hospitality Group, curating nibbles and chic menus for the American speak-easy PCO in Vasant Kunj Delhi and designing and executing an ultra-luxury European dining experience for Delhi’s finest at the exclusive members-only club A Ta Maison.

Chef Dhopatkar is a certified judge for international culinary competitions and is an NDTV chef panellist. He has also featured in his very own cookery show, the Zee TV channel ‘Living Foods’ by the name of “Chatpata India,” and has been featured in several telly commercials for the likes of Mcdonalds, India Gate, etc. He has also been featured in several magazines such as Conde Nast Traveller, The Times Of India, The Hindu, The Mid-Day, and several others.

Currently, Chef Dhopatkar is one of the founders and Chef de Cuisine of Troublesome Duo Official, a private consultancy for restaurants and hotels. Arq Mithai is their latest venture.

Arq’s Offerings

Indulge in a variety of sweets, ranging from traditional motichoor laddoo and pinni to modern-day delights such as besan truffle and caramel pedha. Their artisanal sweets are crafted using the freshest and purest ingredients, with recipes handed down over the years. In addition to their year-round selection, they release seasonal and festive specials, as well as savouries that will transport you back to your childhood. With over 40 different types of sweets and 20 Indian savouries, they are constantly innovating and adding new creations to their menu. Each season, they feature a special menu using fresh, seasonal produce.

Their Ethos

By eliminating preservatives and additives, they ensure that our products are healthy and safe for consumption. They believe that the natural flavours and ingredients speak for themselves and don’t require any unnecessary additives.

In short, at Arq, they are committed to using fresh, ethically-sourced ingredients, eco-friendly packaging, and promoting healthy, additive-free mithais.

At the end of the day, their goal is simple – to create mithais that bring joy and happiness to people’s lives, and to keep the traditions of our rich culinary heritage alive for generations to come. If you’re looking for a blend of tradition and modern gourmet flair, Arq Mithai is a top contender. Highly Recommended!

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Food Lite Blogs Recipes

Let’s make it bit more sweeter

This year, Myprotein India encourages everyone to have some lighter moments as they workout and immerse themselves in the colourful festivity as pleasing the mind with an eventful celebration to celebrate festivals.

S’mores Cupcakes

Ingredients:

100g plain flour

75g caster sugar

30gVegan Protein Blend

7.5g apple cider vinegar

1/2tsp bicarbonate of soda

35ml oil

150ml dairy-free milk

12 vegan marshmallows

Method:

Mix together the flour, protein powder, bicarbonate of soda and sugar.

Mix in the milk, oil and apple cider vinegar.

Pour the mixture into 6 cupcake cases.

Put a marshmallow in the centre of each cupcake.

Bake at 180 degrees for 20 mins.

Leave to cool and top with a marshmallow.

High Protein Yoghurt Toast

Ingredients:

2 slices whole wheat bread, or your preferred bread

2 medium sized egg whites

50g Greek yogurt

10g protein powder

Few drops of flavdrops

Method:

Press bread using your fingers to form a depression square.

Mix the filling: yogurt, egg whites, protein powder, flavdrops.

Pour into the depression of the bread.

Top with fruits, I used strawberries.

Bake at 175eC for 15 mins. Alternatively, you can use an airfryer.

Serve with sugar free syrup and/or powdered sugar.

Chocolate Brownie Pudding

Ingredients:

oats

cocoa powder

1 scoop whey chocolate brownie

chia seeds

milk

custard

choco chips

Method:

Mix the oats, hot chocolate powder, whey, milk & chia seeds and keep it in the fridge.

Keep the custard in the fridge separately.

Mix all ingredients.

Cinnamon French Toast

Ingredients:

6x slices bread (without crusts)?

20g whey protein powder?

50g Greek yoghurt?

1x small egg?

30ml milk?

Vanilla Flavdrops?

1x tsp Cinnamon?

1x tsp sugar?

Sugar free golden syrup?

Method:

Roll each slice of bread flat with a rolling pin. Carefully cut off crusts

In a bowl, combine the Greek yoghurt and protein powder. Spread onto each bread slice, and roll up.

In a bowl, combine eggs, milk and vanilla flavour drops.

In another bowl, mix the sugar and cinnamon and put to the side.

Dip each roll-up in the egg mixture, and pan fry in a skillet until all sides are golden brown.

Remove from the skillet and dip into the cinnamon sugar, and roll until completely covered.

Top with your syrup?

Protein Lava Cake

Ingredients :

45g Oat Flour

45g Chocolate brownie Impact Whey Protein

22g Cocoa Powder

2 Tbs Sweetener

20g Coconut Oil

62ml Almond Milk

1 Egg

20g Biscoff Spread

Method:

Preheat oven to 180C and prepare 2 ramekins or single cake tins.

Sieve oat flour, protein, sweetener and cocoa powder into a mixing bowl and whisk to combine.

Add coconut oil, almond milk and egg to the bowl and mix to combine.

Add half your batter to your prepared ramekins, dollop 10g of Biscoff into each ramekin and top with remaining batter.

Place in the oven for 10-12 minutes, remove and enjoy warm.

Protein Cheesecake

Ingredients:

40gVanilla Impact Whey protein

8-10 dropVanilla Flavdrops

220g hung curd (made with low fat dahi)

1 whole egg + 1 egg yolk

40ml slim milk

1/4 tsp lime zest

Method:

Mix all the wet ingredients and add the whey protein

Thoroughly combine so that there are no lumps

Line a muffin tray and divide the batter into equal parts (this recipe makes 4 servings)

Bake in a preheated oven at 180eC for 15 minutes. Turn down the temperature to 150e and bake for another 5 minutes

Cool outside the oven for 20 minutes and refrigerate for 4+ hours before enjoying chilled

*For a biscuit base, place cookie/biscuit of choice at the bottom of the liner before adding the cheesecake batter*

Protein Biscoff Donuts

Ingredients:

Donuts:

50g Flour

30g Vanilla Impact Whey Protein

2 Tbs Sweetener

3g Baking Powder

2g BiCarb Soda

150g Low Fat Greek Yoghurt

1 Egg White (approx 40g)

5ml Vanilla Essence

Filling:

90g Biscoff

Method:

Preheat oven to 180C and prep a patty tin (or dome dessert mould).

Sieve flour, protein powder, sweetener, baking powder and bicarb into a mixing bowl and whisk to avoid clumping.

Add yoghurt, egg white and vanilla essence and stir to create your dough. (You can also add any flavdrops here if you want to!)

Spoon mixture equally into 6 domes and place in the oven for 8-10 minutes or until cooked, then remove to cool.

While donuts are cooling, take the jar of Biscoff out of the cupboard and have a mental battle with yourself because you just want to eat it out of the jar.

Once doughnuts have cooled and you’ve had your battles, cut into your donut with a knife to create a pocket, then pipe (or spoon) biscoff into the middle of your donut.

Take a step back, realise you’ve just made a few lil beauties and then just annihilate each and every one, because they’re low calories.

ALSO READ-Start off this Diwali with homemade delicacy of Naan Khatai

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Food Lite Blogs Recipes

Brilliant chefs to make your days sweety

A quick glimpse at his social media account and you’re transported into a world where dessert looks like art…reports Nimerta Chawla Sharan

Instagram is filled with food and fashion inspiration, but nothing quite pops out on your feed like dessert. Whether you’re an aspiring baker, a pastry pro or you have a sweet tooth, the virtual baking world has something for everyone.

Over the past few years, there’s been a massive outburst of digi-bakers. While some still follow the traditional route of baking and sharing recipes, others have upped their game by diversifying into interesting avenues. Here’s a list of some brilliant bakers and pastry chefs to follow for all things sweet.

Vinesh Johny/@vineshjohny

Bengaluru-based Johny is the Co-Founder and Executive Pastry Chef of Lavonne Academy of Baking Science and Pastry Arts, India – the country’s first specialised baking academy set up in 2012. He also runs a petisserie under the same name that serves all kinds of baked goodies, delish desserts and savoury items. A quick glimpse at his social media account and you’re transported into a world where dessert looks like art.

Shivesh Bhatia/@shivesh17

With a following of more than 600K on Instagram, Bhatia is undoubtedly one of the most popular food bloggers in the country. A self-taught baker and author of two cookbooks, the 25-year-old’s Insta feed is filled with the most delicious cakes, brownies, Indian sweets and so much more. If you’re looking for recipes that are easy to follow, check out Bhatia’s YouTube channel – ‘Bake with Shivesh’.

Prateek Bakthiani/@chefbakthiani

Mumbai-based Bakhtiani is the founder of Ether Atelier Chocolate, a creative hub for chocolate enthusiasts. This is where all the magic happens – chefs can study different facets of chocolate and there’s a gallery for people to view the process. The atelier produces two collections every year dominant of their signature tablets, roasted almonds and cakes. An alumnus of the prestigious Le Cordon Bleu, Paris, Bakhtiani’s social media account gives you an insight into his world of chocolate making.

Parth Bajaj/@parthbajaj

Bajaj is a self-taught home baker, food photographer and stylist based out of Nagpur. The 24-year-old chef who has an Insta following of more than 205k is popular for his easy-to-execute recipes and virtual workshops. A look at his account, and you know he can literally bake anything and make it look gorgeous.

Rahul Mandal/@bakewithrahul

Kolkata-born Mandal was the winner of UK’s popular baking show, ‘Great British Bake Off’ in 2018. A research scientist by profession, he started baking and cooking as a hobby after he moved to England as a student. His perfectly curated Instagram account is an absolute must-follow for those who love cakes. His posts are fun and give a detailed account of the baking process. His followers on Instagram? 350K.

Sahil Garg/@pastrychefsahil

Garg is a pastry chef residing in Jodhpur and a Le Cordon Bleu Paris alumnus. He is a mathematics graduate who began baking as a weekend hobby. The trained chef is also a food stylist and photographer, with a social media presence full of custom desserts and recipes. His opulent French confections are just as delicious as his traditional Indian laddoos.

ALSO READ-All you need to know about ‘Negative Calorie Food’