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Malvani cuisine: Spice, spice baby
Chef Dilip Bavkar expertly stirs and mixes the cashew apple curry with an overpowering aroma. It’s the ethereal setting that provides the extra magic. A Malvani cooking class on an airy gazebo overlooking the Arabian Sea at Coco Shambala in Sindhudurg, near the pristine Bhogwe beach, is an experience not to be missed. Bavkar shows how to make the brilliant orange Malvani masala, ground with as many as 14 spices from poppy seeds to mace and cloves, simmering the cashew fruit in it, till it turns soft. Next is a tangy prawn curry, with coriander…
Devaras: The homecoming
Restaurants don’t always use traditional family recipes. But when the Devarsetty family opened Devaras in Dubai in July last year, humble Andhra home fare was their calling card. They have now opened their first outpost in India. Food: While the food has staple South Indian specialities like idli and vada, opt for the neer dosa served with a mix of grated coconut and jaggery. The soft texture of the dosa is bound to melt in your mouth. You could also try the Ghee red miripudi dosa, that is crisp on the outside and has miripudi and onions on …
Elements of Taste
A mother and son walk into Erth Restaurant in Al Hosn in Abu Dhabi for lunch. They are just in time to occupy the last available table. While the boy enthusiastically narrates the happenings of school, his mother picks up the ceramic vase placed on the table and scans it for the menu. Emirati spiced hasselback potatoes, Local organic zucchini gratin and a Cauliflower tabbouleh are ordered. The ethos of Erth is Emirati, not just in terms of the menu but also where the design and vibe are concerned. There is a predominantly earthy theme. The ce…
The Herbalcohol Way
Call it the American cilantro, the desi dhaniya or the Bambaiyya kothmir, coriander is one herb that we can’t seem to get enough of. Displaying its versatility in a tangy chutney, as a zesty garnish sprinkled atop a myriad of dishes or its powdered seeds in a masala, the herb has always ruled our kitchens. Now it is making for the bar. Bartenders use coriander in a range of drinks; alcoholic, mocktails and fruit punches. Partaking in several libations across the country the fresh, almost citrus-y taste, gives the drink a je ne sais quoi that’…
Costly onion, tomato and potato make the thali dearer this year
In a startling turn of events, the humble vegetarian thali, a staple for millions across India, has emerged as a villain in the life of the financially stressed, with its price going up by 7% in March. The culprits behind this gastronomic inflation? None other than the trio of onion, tomato, and potato, whose prices have soared to new heights, leaving consumers teary-eyed and their wallets lighter. According to the "Roti Rice Rate" report released by Crisil Market Intelligence and Analysis, an arm of the domestic rating agency Crisi…
Healthy indulgence
HYDERABAD: The chocolate sourced from Godavari has found its way to Hyderabad. Bon Fiction, the chocolate brand from Andhra Pradesh, has unveiled its story at HICC. With an array of unique and natural flavours, this store boasts a distinctive display featuring chocolate and gift boxes. As CE delves into the delectable world of Bon Fiction, we have the pleasure of speaking with Akhil Grandhi, who graciously guides us through the store. Explaining the choice of Hyderabad as the flagship location for Bon Fiction, Akhil remarks, “This is a hub wh…
In Wonka’s wonderland
As you enter the Lindt Home of Chocolate in Zurich, Switzerland, be prepared to be awestruck by the sight of the world’s largest chocolate fountain. Standing tall at 30 ft, it showcases a cascading flow of chocolate, pouring into a colossal Lindor truffle. The magnitude and mesmerising speed of 2.2 pounds per second create an enchanting spectacle. Embark on a delightful journey, immersing yourself in the art of chocolate-making. Don the apron and hat of a chocolatier, uncovering the secrets behind chocolates, and as you mold the truffles, let …
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