CUISINE

Coco Tango, By Junior Sous Chef & Pastry Chef- Anvesh Bhandari at Hyderabad Marriott Hotel and Convention Center

Ingridients:

Cashew- 600gms Sugar - 350gms Water - 200ml Cocoa Powder - 200gms

For Malta Orange Marmalade:

Blanched Peel & Orange Juice - 3 nos Sugar - 60gms

For Garnish:

Cocoa Nibs - 100nos Chocolate Glaze - 70gms Bronze Dust - 2gms

Step 1 – Orange Marmalade

1. Take washed oranges, cut length wise into halves and further into quarters. 2. With a sharp knife de-skin the oranges to further remove the rind, roughly chop up the rinds 3. Blanch orange rind, strain and refresh with cold water (Quick tip, repeat this process thrice, 4. this gives you less bitter tasting marmalade). 5. In a heavy bottomed pan, add blanched orange juice, sugar, orange rinds and bring to a boil; 6. reduce the heat to medium low and simmer for about 40 to 50 minutes, cook until a jam like 7. consistency. 8. Completely cool down the mixture and store in a glass container.

Step 2 – Orange Mixture

1. In a heavy bottomed cast iron kadai, combine together sugar (175 Gms) & water (100 ml). 2. Melt them together without discoloring, when the syrup reached 112 degrees Celsius add 3. orange marmalade and cashew powder, stirring continuously. 4. Cook the mixture on a low flame till all combined into a dough like consistency. 5. Immediately remove onto a clean work surface. 6. Mix around with a spatula to get a smooth texture (Quick tip:

Work very fast, keeping in 7. mind not to over knead as this will secrete the oils from the cashew). 8. Allow the mixture to completely cool down before we move to the shaping process.

Step 3 – Cocoa Mixture

1. In a heavy bottomed cast iron kadai, combine sugar (175 Gms) & water (100 ml). 2. Melt them together without discoloring, when the syrup reached 112 degrees Celsius add 3. cocoa powder and cashew powder, stirring continuously. 4. Cook the mixture on a low flame till all combined into a dough like consistency. 5. Immediately remove onto a clean work surface. 6. Mix around with a spatula to get a smooth texture (Quick tip: Work very fast, keeping in 7. mind not to over knead as this will secrete the oils from the cashew). 8. Allow the mixture to completely cool down before we move to the shaping process.

Step 4 – Shaping the Final Product

1. Place the cooled ball of orange mixture in a 12/12 square cake mold. 2. Shape the mixture to acquire the entire square, ensure this is pressed down firmly to avoid 3. any air gaps (should be 15 mm). 4. Repeat this process with the cooled ball of cocoa mixture (should be 10mm). 5. Unmold the cake tin and place a grease proof rolling pin over it to roll at 25mm height. 6. Cover the entire surface with chocolate glaze and sprinkle cocoa nibs when it is damp. 7. Measure 25mm lengthwise and breadthwise and with a sharp knife cut into perfect squares. 8. Brush the top with bronze dust.

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Silver Pistachio, By Sous Chef Kailash at Novotel Hyderabad

Ingridients:

Pistachios - 500gms Sugar - 500gms Ghee - 50gms Powdered Green Cardamom - 3gms Silver Vark (for Garnishing) -2

Method

1. Soak the pistachios in warm water for about 20 minutes.

2.

3.

4.

5.

6. Drain the water and remove the skin of the pistachios and 2-3 drops of food colour in a mixer to blend them to form a smooth paste. Then prepare a sugar syrup by dissolving the sugar in the water. Add the pistachio paste to the sugar syrup and keep stirring. Add the cardamom powder and cook for a few minutes. Grease a plate using the ghee and spread the pista mixture on it. Then roll in to desired shapes and garnish with the silver vark.

GurhMewa, by Sous Chef Sathish Kumar, at Sheraton Hyderabad Hotel

Step 1 (The Mixture):

1. Roughly chop all the dry fruits and store aside. 2. In a kadai, shallow fry almonds, pistachios, cashews and figs separately. Mix all the roasted nuts together and shallow fry. 3. When done take the mixed nuts off the kadai and store aside 4. Heat kadai again, add hone and jaggery, cook until the jaggery dissolves completely and bring to a boil. Add desiccated coconut to the mix. 5. Add all the roasted nuts into

Ingredients:

Roasted Almonds - 250gms Roasted Pistachios - 250gms Roasted Cashews - 250gms Dry Figs - 250gms Honey - 75gms Ghee - 150gms Jaggery - 750gms Dry Coconut - 300gms Gold Leaf (for garnish) - 1 sheet 6. the jaggery mixture and stir for 4-5 minutes. Remove the mixture onto a clean work surface and allow to cool

Step 2 (Shaping the Final

Product):

1. Knead the mix gently. 2. Divide the mixture into equal parts of 15gms each. 3. Roll into even sized balls. 4. Roll further into chopped nuts to achieve 20gms. 5. Garnish with edible gold leaf

as shown in the picture.

The Rosette, by Sous Chef Mallesh Doddla, at The Westin Hyderabad Mindspace:

Ingriedients:

1. Gram Flour 2. Candied Hazelnuts 3. Dehydrated Rose Petals

Method:

1. Since this is a handcrafted dessert, mix the candied hazelnuts into the gram flour and mould them into small balls.

Then coat these balls with dried rose petals and serve

CUISINE |

Restaurant At Home

Private chefs are more like chefs to celebrities because of all the handwork and headwork that goes into presenting every dish at every meal of the day. It's like a restaurant but at the comfort of your home. And the best part, you get to sit back and wait while your meal is constructed with meticulous detail and customized to your preference. Notably, now people have realised how essential this profession is. These chefs cook at home for just you. They take into account your nutrition, diet, preference, season, and much more to give you the best meal every time. It is much more than an alternative to take out or eating out. -By Amrutha Varshini Kothapally

Kairavi Mehta is one such private chef in Hyderabad. Her Instagram @ kukicooks has 13.8k followers and drool-worthy food. Kairavi's vegan food distinctly steals the show. We all have learnt how vegan food is not just salads and leafy vegetables. If you do not believe me follow her and read her blog. She has prepared from vegan bomb Alaska to Lacto-fermenting. But the cynosure is the vegan coconut curd. The perfect smoothness and thickness to get a creamy texture. Here is an interview feature explaining us about this profession and her experience as a private chef-

What is mise en place? Why is mise en place important to you? Mise-en-place is a French term which means putting into place. This concept is one of the first things taught when you cook professionally. When you are making a dish, you prepare the vegetables, spices, and all things needed before you start to cook. So that you do not have to run around the kitchen while cooking it. This preparation is vital to me as I tend to it as a canvas that makes me calm, creative and happy.

When and how did you decide to become a chef? I always wanted to be involved in the culinary arts after seeing my mom make all the unified and perfect chapattis every time. I perpetually had a lot of affinity towards cooking. I was so fascinated by this process; I would request my mom to make my chapattis after coming back from school. Gradually I started experimenting with baking and more cooking. In High School, we had a subject of home science and one of its aspects was cooking and ever since then, I knew this is what I wanted to do.

When did you decide to become a personal chef? It was a blessing in disguise. I used to follow

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Chef Harsh Dixit on Instagram who fascinated me and texted him on Instagram about interning under him. Things fell into place where I got to intern with him for about 3-4 months. I cherish every bit of this experience.

How would you define a private chef? A private chef is a regular chef! Additionally, they have to take into account nutrition and be quick to observe preferences about their likes and dislikes and curate menus regarding that.

Is formal education a mattering aspect to join this field? Formal education is necessary. In this field, practical experience is more comprehensive than theoretical. But with this theoretical knowledge, you will build your basic principles. You will learn the do’s and don’ts and understand every step instead of blindly following steps.

Is this profession new or currently coming to limelight? Private chefs have been a western concept. In India, Chef Hussain Shahzad of O Pedro was such for Roger Federer. Chef Hussain and Chef Harsh were the only people I knew in this field here. In India, it is an upcoming profession. As momentarily people are more inclined towards private chefs than going out to eat.

How are meals in a day planned from your experience? The discussion starts at the beginning of the week any changes and additions happen at that time. There is a lot of planning and coordination that takes place behind one meal. I usually do not like to repeat the same meal and take it as a challenge to integrate creativity into every dish. How does nutrition play a significant factor in this field? We have to count protein intake, carb intake, restrict fats, count calories according to individual needs. This culinary art focuses on the nutrition part and how to make nutrient-rich food and make it taste good too. I also coordinate with a dietician and work according to the macros. Macronutrients are the number of fats, carbohydrates, proteins to be in a dish.

What is your favourite meal of the day to cook? What is the most satisfying dish you make according to you? And why? Breakfast is my favourite meal to prepare because I am fresh and calm. It gives me the much-needed adrenaline rush to start my day with. My vegan omelette and coconut curd are the dishes I'm very proud of as I have created them after multiple trials and experimentation.

Do you consider vegan meals as a challenge, constrain or a normal for this field? It is an upcoming way of life as people are getting more conscious about sustainability and what the food they eat is doing to their body as well as the environment. It was a challenge initially, I now enjoy creating a diverse range of dishes whether it’s a breakfast item, the main dish or a dessert.

What advice would you give someone who wants to join this profession? First, know your basics right. Second, there are no fixed number of hours for work stipulated. Third, be creative and read as much as possible. As you learn, you tend to apply that in your cook. Fourth, be updated on current trends and your opinions on current trends and most of all work hard.

It is no surprise that almost all countries the world over celebrate Children’s Day, though the day on which children are celebrated tends to vary wildly from country to country. In India, Children’s Day is celebrated on 14th November, which also happens to be Jawaharlal Nehru’s birth anniversary. Nehru was very fond of children and believed them to be the future of the nation. This Children’s day plan a fun activity for the kids and make the most of it we get you recommendations & ideas to help you plan fun activities.

Movie Marathons

A movie marathon that brings together the entire family over a healthy dose of laughter and a huge bowl of popcorn. Few recommended suggestions of the movies are home alone, Lion King, Taare Zameen Per, Harry potter, Frozen, The chronicles of Narnia, shrek, kung fu panda, koi mil gaya, Stanley ka dabba. Set the mood right with right kind of lightings with a popcorn tub on your couch in the living room and have a chill time with your kids.