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eat in Chief Executive Officer Editor Assistant Editor Features Editor Senior Features Writer Junior Copy Editor Associate Food Editor Assistant Food Editor Recipe Tester Consulting Editor
Assistant Art Director Senior Graphic Designer Junior Stylist Editorial Coordinator Assistant Brand Publisher Senior Brand Manager (Events & IP’s) Brand Manager Assistant Marketing Administration Manager Chief Financial Officer Publisher, Print and Production Controller
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Nicholas Brett Gillian Carter Elizabeth Galbraith Lulu Grimes Jerry Potter Chris Kerwin Eva Abramik
Good Food India is edited by Sona Bahadur and printed & published by Joji Varghese for and on behalf of Worldwide Media Pvt Ltd. The Times of India Building, 4th floor Dr. DN Road mumbai 400001. 6 BBC GoodFood
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BBC GoodFood 7
What’s the best thing about summer? Frosty desserts, naturally. When you consider the ratio of wow factor to effort, few dessertsrate higher than these homemade iced connections. Just a handful of indgredients, a few minutes of hands -on time and rolls, you achieve superhero status. We’ve got lots of ways to make the season downright tempting for you. From kulfis and fruity popsicles to melon-accented salads, our May issue is guaranteed to really shake things up. - Sona Bahadur (Editor)
Redesign by Tom Hanks The Target Reader of the magazine has changed quite drastically in the last few years. The reader base has gone from late boomers to early millenials. Millenials have very different reading habit than their earlier counterparts. While designinnng for them one needs to take in account their low attention span in the world of excessive information!
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contents
Keep it Cool The Jury’s Out Goan Mangoes Melons
contents
Light & Bright Ready in 30 Herbal Essennse Cold Play
Swirl & Shout
Barcelona
Masterclass Sauvignon Blanc
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first bite Fresh bite brings you the month’s freshest food buzz
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First bite
pop stars!
first Bite
Fresh Fruit Popsicles
4
15
E
Servings
Kiwi 1 Peach 1 Black Grapes 12 Strawberries 4 Apple Juice 100ml
Iced Daquiri Lollies
12
40
E
Servings
Minutes
Easy
Castor Sugar 150g Water 275ml Lime Juice 100ml Light Rum 200ml Blackberries 140g Watermelon 400g Ripe Peaches 3
8
5
E
Servings
Minutes
Easy
Passion Fruit Juice 300ml Guava Juice 300ml 14 BBC GoodFood
• Peel and Slice the kiwi and peach. • Add 10-12 sliced grapes and 4 sliced strawberries. • Arrange fruits into popsicle mould. • Add apple Juice • Freeze for Six hours • Stir castor sugar with with 275 water. Cool and all lemon juice and rum. • Puree 1/3 of the above mixture with blackberries. Pour through sieve. • Pour into mould and freeze with a lolly stick. • Repeat the above steps with watermelon and Peach. Add tbsp lemon juice to the peach.
• Pour the passion fruit juice halfway through each lolly mould. Freeze. • Poke in a lolly stick, pour in Guava Juice. Freeze. BBC GoodFood 15
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first Bite
Goan Mangoes
THE JURY’S OUT Milk
THE CASE FOR THE CASE AGAINST
local flavours
There’s a little to beat a glass of creamy milk at the start of the day. It’s a great tummy-filler between meals too.
In Goa, even the universally loved hapoos plays second fiddle to the Mankurah, an indegenous treasure, fiercely guarded by locals.
Milk and cheese have no fibre. Dairy is constipating for children. Our children have never been constipated. Milk is shaping up as the best drink for rehydration and recovery after exercise! Milk naturally provides both fluid and electrolytes (sodium and potassium) to assist with rehydration. Before you think low-fat dairy is okay, it has been linked not only to increases in allergies, but also type 1 (childhood-onset) diabetes.
Cocktain of the Month
Vista Boulevard Agave Syrup 5ml Lemon Juice 15ml Melon Liqeur 25ml Vodka 50ml Ginger Ale
1
10
Servings Minutes
Shake Together. Pour in a glass full of crushed ice. Garnish with 2 marshmallows.
A dash of milk makes everything taste better, from scrambled eggs to pancakes. it is one of those essentials that I will always have at home, Have you ever just smelled milk? Put aside the fact that you’ve been drinking it since your wee years. Take a glass and smell it. It has a stink. I guarantee that if you grew up drinking almond or coconut milk and you tasted COW milk, you would immediately say “peeU”!
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L
“
ike a drop of honey, Soft as a bride’s lips, Our pride, our wealth, Is the Goan
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first Bite
But mangoes were already integrally ingrained in Indian myth, legend, culture and history thousands of years before the Jesuits undertook their promulgatory frenzy. Though the fruit’s earliest origins probably lie in the northeast borderlands of what is now Myanmar — where mentioned in both the Rig Veda and the Upanishads, and every ancient visitor’s account of India — from Ibn Battuta to Hiuen Tsang — unfailingly goes into raptures about the fruit. Jourdain de Severac, a 14th Century French visitor to the country, is believed to have said that the fruit is “so sweet and delicious as it is impossible to utter in words.” But just a couple of centuries after these travelers reached India, everyone across the subcontinent agreed on the superior qualities of the fruit emerging from Portuguese India. Despite these desirable charateristics, Alphonso mangoes sell very little in Goa. Instead, the king of the Goan summer is the Mankurad, with several other varieties highly prized for different qualities.
“The aroma that emerges from these ripening rooms is intense, and lingers long after the last mango has been extracted and savoured. Each Mankurad hoard is guarded like the crown jewels” A Mangueira, a 1902 monograph by the Goan botanist Joao de Mello de Sampayo who took pains to list, qualify and compare mangoes from all over the world, from Sumatra to Mauritius to Bahia in Brazil. While Mankurad occupies the topmost end of the price spectrum (a dozen Mankurads can cost up to 1,500), the lesser-known Goan varieties are generally much cheaper. Interestingly, the other Goan marketplace favourite that supplants the Mankurad when its season ends in May isn’t mentioned in A Mangueira. This is the Hilario mango, Mang’ilar, a smaller, close relative of the Mankurad with a pale, almost-white flesh, which features a slightly higher sugar quotient, making it a favourite with children. The Hilario comes into markets at the very end of May or early June. It has been grown in Goa on an increasingly large scale after grafts were taken from a single tree growing in Hilario Fernandes’s garden in Siolim in the 1960s, and has become increasingly popular every year since. Though more than 100 varieties of mangoes have been catalogued in Goa, each one has its specific use and purpose, and locals will not exchange one for the other. Rosy-hued Monsarrate mangoes are reserved for making the brilliantly intense mango jam called mangada. Fingerling ambli (these are gaunti, or ungrafted) are used for chepnim, the beloved ‘water pickle’ made with local sea salt, fenugreek and asafoetida and eaten all through the monsoon the classic Goan mango curry made with black gram and fenugreek, or occasionally to add its distinctive flavour to a prawn curry. with rice and salt fish. Bulbous little green Carreira mangoes —
the first mangoes of summer — are used exclusively as the main ingredient in miskut, the piquant stuffed mango pickle that is made to a slightly different recipe in each household across the state. The Mankurad is different. Carefully selected, precisely half-ripe fruit is sometimes used for uddamethi, But for most Goans, these are peak-experience mangoes meant to be savoured perfectly ripe on their own, each drop of juice like precious nectar, as the culinary highlight of the hot months. In summer, the trees known to reliably yield the best Mankurad are beloved neighbourhood characters in their own right, eagerly watched by everyone in the vicinity, as mangoes take over from football as the most passionately discussed topic in the Goan countryside. The bounty of harvest has its own rituals, an annual event as keenly looked forward to as any religious festival. One room in each old Goan house is the muddeachem kudd (ripening room) reserved for the ripening process, with each individual mango lovingly inverted into perfectly dry straw, then layered with more straw. The aroma that emerges from these ripening rooms is intense, and lingers long after the last mango has been extracted and savoured. Each hoard is guarded like the crown jewels. Inevitably, this is when in-laws and distant cousins come calling, and the children in the family launch elaborate mango heists at siesta time. And that is why those who live in the other Indian states have no chance of realising what a yawning chasm of flavour separates the Mankurad from every other kind. It’s because supply doesn’t even come close to demand, and each fruit is quickly bought up in Goa by locals who are willing to pay any price for them. But make the pilgrimage in mango
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I Cool, refreshing and bursting with nutrients, watermelons and muskmelons and the perfect thirst quenchers for summer.
M E LO N S
t’s hard to find fruits that are more universally beloved - and more summer-appropriate than watermelons and muskmelons. A reddish-pink, A reddish-pink, fleshy wedge of melon holds as much allure for a six-year-old looking for a quick snack after a mucky game of football as it does for adults looking to rehydrate after a day out in the sun. With as much as 92 per cent of their body mass made up of water, melons are a particularly versatile fruit and can be consumed in a number of ways: as juice, in salads and cold soups, and even in pies and pastries.
CHOOSE THE RIGHT ONES When choosing muskmelons, ensure that you pick those that are heavier and make a dull, rather than hollow sound on tapping, as this indicates that they are ripe and have a better nutrient profile. Muskmelons that have a yellow and cream rind are riper than those that appear grey. You can also smell the blossom end, if the melon is ripe, it will have a strong fragrance. l contaminants are stored in this region.
Clean the fruit thoroughly, and chop the stem end before slicing, as most of the bacteria contaminants are stored in this region. You can also smell the blossom end, if the melon is ripe, it will have a strong fragrance. When it comes to watermelons, pick those that have a smooth and shiny rind that is dull at the stem end. Check the colour of the fruit underbelly to ascertain its ripeness. If its white in colour, chances are that it will be unripe, while a yellowish underbelly suggests ripeness. Avoid storing a whole watermelon in close contact with ethylene-producing fruits such as apples, peaches and pears, to prevent them from ripening too quickly. A nice way to enjoy the nutritional benefits of both melons is a chilled melon medley. Mix a cupful of both melons, add a dash of lemon juice, salt to taste and a few leaves of basil and mint. TAKE AWAYS FROM THE ARTICLE • Choose a muskmelon that is yellow and cream in colour and has a strong fragrance. • Don’t keep the full watermelon with apples, peaches and pears.
ALL ROUND NUTRITION WATERMELON Amount in a cup (160g) NUTRIENT
% daily value
Calories
AMOUNT 46
% daily value
Calories
AMOUNT 34
Total fat
0.2g
0%
Total fat
0.3g
0%
Protein
0.6g
Protein
1.3g
Sodium
1mg
1%
Sodium
26mg
1%
Potassium
170mg
4.9%
Potassium
427mg
12%
Citrulline Vitamin A
250mg 43.24mcg
4.8%
Folic acid Vitamin A
33.6mcg 270.56%
8% 30%
Vitamin C
12.31mg
16.4%
Vitamin C
58.72mg
78%
3.8%
Magnesium 19.2mg
Magnesium 15.2mg 20 BBC GoodFood
MUSKMELON Amount in a cup (160g) NUTRIENT
5% BBC GoodFood 21
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light & bright Three Fresh and Guilt free recipes!
Sweet Potato bean cakes with citrus salad
2
35
E
Servings
Minutes
Easy
Sweet Potato 250g Kidney Beans 400g Spring Onions 2 Coriander small bunch Chipotle Paste 1 tbsp Mayonnaise 2 tbsp Lime Juice 2 tbsp Chipotle Paste 1 tbsp Lettuce few leaves Cucumber 1/2 Carrot 1
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• 401 kcals • 246 protein, • 39g carbs • 24g fat • 3g sat fat • 10g fibre • 1.4g salt
• Microwave peeled and cubed weet potato on high for 6 minutes. (or boil for 12-15 mins.) • Boil and lightly mash the kidney beans, add sweet potatoes, sliced spring onions, coriander, chipotle paste and season. Mash until well combined. • Shape into 4 cakes and fry two minutes on each side. • For the salad, mix mayonnaise, lime juice, salt and pepper. Add a sliced spring onion, lettuce, carrot and cucumber. • Toss salad and serve with cakes.
Rainbow Orzo Salad
1
30
E
Servings
Minutes
Easy
• Heat oven to 200C. Put 2 deseeded and sliced bell peppers & 1 thinly wedges onion in a roasting tin, drizzle with olive oil. Roast for 20 mins. Add hakved cherry tomatoes in the last 5 mins. • Cook 25 g orzo.Toss with vegetables, 1/2 tbsp oil, 25g crumbed feta and 2 tsp chopped basil, 22 BBC GoodFood
• 401 kcals • 246 protein, • 39g carbs • 24g fat • 3g sat fat • 10g fibre • 1.4g salt
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Ready in Fuss free and flavourful recipes
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• 197 kcals • 3.5g protein • 30.8 carbs • 7g fat • 1.5g sat fat • 8.6g fibre • 0.4g salt
Thai carrot and lemongrass soup
4
30
E
Servings
Minutes
Easy
Oil 1 tbsp Onion 1, roughly chopped Garlic clove 1, roughly chopped Lemongrass 1 stalk, inner leaves, chopped Ginger 1 chunk, grated Carrots 500g Lime Juice 2 tbsp Coconut milk 165ml Vegetable Stock 1 litre Lime 1, zested and juices Salt 1 tsd
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• Microwave peeled and cubed weet potato on high for 6 minutes. (or boil for 12-15 mins.) • Boil and lightly mash the kidney beans, add sweet potatoes, sliced spring onions, coriander, chipotle paste and season. Mash until well combined. • Shape into 4 cakes and fry two minutes on each side. • For the salad, mix mayonnaise, lime juice, salt and pepper. Add a sliced spring onion, lettuce, carrot and cucumber. • Toss salad and serve with cakes.
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Beans and Greens Salad
4
20
E
Servings
Minutes
Easy
Kidney beans 400g, boiled and drained French beans 100g, blanched and cut into 3cm pieces Tender-stem broccoli 200g, chopped into small pieces and blanched Avocado 1 small peeled and diced Celery 2 stalks sliced Red onion ½ finely chopped Baby watercress a good handful Red wine vinegar 2 tbsp (try Cirio available at gourmet stores) Olive oil 3 tbsp Salt ¼ tsp Pepper a pinch
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• 211 kcals • 7.2g protein • 13.3 carbs • 14.3 fat • 2.4g sat fat • 6.8 fibre • 0.8g salt
Put the kidney beans, French beans, broccoli, avocado, celery, red onion and baby watercress in a bowl. Whisk the vinegar and mustard together then whisk in the olive oil and season. Add to the salad, toss everything together and serve with crusty bread
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• 227 kcals • 13.4g protein • 5.3 carbs • 17 fat • 9 sat fat • 1 fibre • 0.5g salt
Watercress and Nutmeg Roulade
4
25
M
Servings
Minutes
Easy
Parmesan 6 tbsp, finely grated Eggs 4, separated Nutmeg a good grating Watercress or spinach 180g, stringy bits removed and finely chopped Mascarpone 50g (try Zanetti available at gourmet stores) Ricotta 100g (try impero available at gourmet stores) Salt ¼ tsp Pepper a pinch Onion marmalade 2 tbsp Heat the oven to 190°C. Line a 25cmx30cm Swiss roll tin with parchment paper and scatter with half of the parmesan. Mix the egg yolks with the nutmeg and watercress. Whisk the egg whites to stiff peaks and fold one spoonful into the watercress mixture to let it down a little. Carefully fold in the remainder of the egg white and transfer the mixture to the tin. Level the top and bake for 15 minutes or until the surface feels firm to the touch. Cool for 5 minutes and then turn out onto another piece of parchment paper. Peel off the bottom layer and cool completely.
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Meanwhile, beat the mascarpone and ricotta until creamy then beat in the remaining parmesan and season well. Dot little blobs on onion marmalade over the roulade (don’t try to spread it as the roulade may break) then spoon over the ricotta mix in blobs. Starting at the short end, roll up the roulade using the parchment paper. Put it on a plate seam side down and slice to serve. If you’re making this ahead, keep it chilled but leave out for a few minutes before serving or the filling will be too cold and will mask the flavours. To make the onion marmalade, heat 2 tbsp butter in a deep-bottomed pan, once melted, add 3 tbsp dark brown sugar and mix on a low flame. Once it begins to melt, add 3 large sliced onions. Mix on a high flame until all the onion pieces have separated and are well coated. Lower the flame add 3 tbsp balsamic vinegar and 4 sprigs of rosemary. Stir well. Now, add ½ tsp salt and cook on a low flame for 30 minutes. Stir occasionally. After about 25 minutes, add ½ finely chopped chilli. Cook for a further 10 minutes until the onions look caramelised.
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• 392 kcals • 2.7g protein • 21.4 carbs • 33g fat • 5g sat fat • 5g fibre • 0.2g salt
Baby Potatos with Chive Aoli
4
30
Servings
Minutes
E Easy
Baby potatoes 500g, scrubbed clean Salt a good pinch Olive Oil 2 tbsp Pepper a pinch Zaatar 1 tsp (try Al Fez available at gourmet stores)
The Aoli Egg Yolk 1 Salt 1 tsp Pepper a pinch Olive Oil 125 ml Garlic Clove 1, crushed Chives a handful, snipped Lemon Juice 1 tbsp Cayenne Pepper a pinch (try ASA available at Foodhall outlets)
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Put the potatoes into a pan and cover with cold water, add salt and bring to a simmer. Cook until they feel tender when you poke a sharp knife into them then drain well. How long they take to cook will depend on the size of the potatoes. Heat the olive oil in a pan. Add the boiled potatoes and saute for 6-8 minutes on a slow flame till crisp on all sides. Add the pepper and za’atar and toss well. To make the aioli, put the egg yolk in a glass or ceramic bowl set on a damp cloth and whisk in some salt and pepper and splash of water whisk in the oil a little at a time until the mixture emulsifies and thickens. Stir in the garlic and chives and season with lemon juice and cayenne pepper. Serve with the hot potatoes.
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Herbal Essense Mushroom butter on toast 8
35
E
Servings
Minutes
Easy
Butter 250g Onion 1 Garlic Cloves 3 Thyme Sprigs 2 Porcini Mushrooms 30g Button Mushrooms 250g Brandy 2 tbsp Lemon 1/2 Parsley handful Tarragon handful Salt & Pepper 1/4 tsp Toasted Bread Lettuce
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Melt 50g butter in a pan and gently fry the onion until softened. Add the garlic and thyme and fry for 1 minute more. Tip in all the mushrooms and toss to coat in the butter. Cook on a high flame for 5-8 minutes. Pour over the brandy and lemon juice, then cook until all the liquid has evaporated. Add the herbs and seasoning, then
allow to cool. Once cooled, remove the thyme. Mix the mushrooms with the remaining butter, then divide between four ramekins. Chill until firm, or for up to two days. Serve at room temperature, topped with a thyme sprig, with toasted bread and dressed salad leaves on the side.
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Crispy Mint Arbi 4
30
E
Servings
Minutes
Easy
This easy dish makes a great starter for a big group of people. Arbi (colocasia) 500g, Medium-sized oil 2 cup, for deep frying Coriander powder 1/2 tsp Chilli powder 1/4 tsp Turmeric powder 1/4 tsp mint a large handful chopped Salt 1/4 tsp • Place the arbi in a pressure cooker with just enough water to cover it. Cook it for 10 minutes, make it tender. Drain and allow to cool. • Peel the arbi and cut into rounds. • Heat the oil in a kadhai. Add the arbi in batches, when you drop the arbi in kadai it should sizzle and turn crisp. • Remove with a slotted spoon and drain on a paper towel. • Take 1 tbsp oil in kadhai, put in a saucepan and heat on low flame. Add coriander, chilli and turmeric powders along with half chopped mint. Immediately add the fried arbi and toss well. Add salt and remaining mint. • Your crispy mint arbi is ready. 34 BBC GoodFood
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Chicory, Parsley and Blue Cheese Tartines 4
30
E
Servings
Minutes
Easy
Tartines are the french version of an open-faced sandwhich. Choose sourdough for a dense piece of toast. Sourdough bread 6 slices Any blue cheese 150g (try castelo available at gourmet stores) Chicory 2 heads, red or yellow or one of each ( try Trikaya Agriculture available at gourmet stores) Arugula a handful Hazelnuts 2 tbsp, toasted and chopped Hazelnut oil 2 tbsp (try Lapalasse available at gourmet stores) Red wine vinegar 1 tbsp (try Crio available at gourmet stores) Parsley 1 tbsp, chopped Salt and pepper a pinch each + extra to taste Sugar a pinch Olive oil 2-3 tbsp Sage leaves 8-10
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Toast the sourdough until it is crisp and then spread a thin layer of cheese onto each slice. Quarter the chicory through the root and then finely slice it. Tip into a bowl and add the arugula and hazelnuts. Whisk the hazelnut oil, vinegar and parsley together with some seasoning and sugar. Add to the bowl and toss well. add the remaining cheese in small lumps. Spoon over the tartines. Heat the olive oil in a frying pan and fry the sage leaves until crisp. Dot over the tarines and serve.
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Squashed Baby Potatoes with Rosemary 8
1.15
E
Servings
Hours
Easy
This is an altogether lighter alternative to the classic potato roastie. Baby potatoes 15kg Olive Oil of 3 tbsp Little rosemary springs a large brunch Sea salt 1/2 tbsp + extra to taste (try Roland available at gourmet stores)
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Boil the potatoes for 15-20mins until tender, then drain. Heat the oven to 200°C. Drizzle half the oil over a flat, sturdy baking tray or baking dish. Using a potato masher, squash a spring. of rosemary into each potato on the tray so the masher leaves it’s mark and the potato splits around the edges. Drizzle the potatoes with the remaining oil. season with sea saft and roast lor 40 mins or until golden around lhe edges.
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COLD PLAY
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Wasabi Kulfi 6
20
E
Servings
Minutes
Easy
+ freezing time
milk 1 cup condensed milk 100g sugar 3 tbsp cornflour 1 tbsp wasabi paste 2 tsp wasabi peas 25g, crushed
Twists on the Traditional Malai Kulfi
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• Heat the milk and condensed milk together, bring them to a boil. Reduce the heat to simmer. Add the sugar and stir it well until sugar dissolves. • Mix the cornflour with 1 tbsp water to make a slurry. While the milk is simmering, add the cornflour mixture to the pan and whisk well, ensuring no lumps are formed. • Cook the milk for 1-2 minutes until the mixture becomes thick. Remove the pan from the flame and let it cool for 10 minutes. Add the wasabi paste and mix. • Pour the warm kulfi mix in six kulfi moulds and freeze to set, After 1 hour, pierce a bamboo stick or an ice cream stick into the centre of each kulfi. • Once the sticks are inserted. Let the kulfis freeze overnight or for 6-8 hours at least. To demould, carefully run a small knife around the kulfi or rub the kulfi moulds between your palms and pull the sticks slightly. Place the crushed wasabi peas on a plate and quickly roll each kulfi over the powdered peas to coat them evenly.
“Kulfi is India’s answer to ice cream, except it’s even denser and creamier. Unlike ice cream, kulfi doesn’t need to be churned, so it’s incredibly easy to make at home. I have shared a selection of recipes to beat the summer heat, each one a contemporary take on a humble kulfi. BBC GoodFood 41
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Chilli sweetcorn kulfi with Caramel Popcorn Mocha kulfi
6
20
E
Servings
Minutes
Easy
+ freezing time
For this recipe, I sought inspiration from the roadside bhuttawalas who smear chilli powder over coal-roasted corn. Combining this popular snack with caramel popcorn, I have createda slightly spicy, crunchy kulfi. Frozen sweetcorn 75g Milk 3/4 cup Condensed Milk 100g Sugar 3 tbsp Cornflour 1 tbsp Chilli Powder 1/4 tsp THE POPCORN Liquid Glucose 1 tbsp Water 1 tbsp Sugar 6 tbsp Butter 1 tbsp Popcord 1 cup
To make the popcorn, heat the glucose, water and sugar together in a heavybottomed pan until the sugar begins to caramelise. Once it turns a rich golden colour, add the butter, stir and remove from the flame. Then add the popcorn and mix carefully.
6
20
E
Servings
Minutes
Easy
+ freezing time
Put the frozen corn in water and bring to a boil. Drain and cool. Blend the boiled corn in a mixer until coarse.
For die-hard coffee lovers, there’s little to beat this caffeine-rich dessert.
Mix the milk, condensed milk and sugar together and bring to a boil. Reduce the flame and add the corn mixture to the milk. Mix the cornflour with 1 tbsp water. Slowly add the cornflour mix into the simmering milk and mix well for a couple of minutes until thick. Add the chilli powder and mix well. Let it cool for 10 minutes.
Milk 2 cups Sugar 6 tbsp Instant coffee powder 2 tbsp Condensed milk 200g Cornflour 2 tbsp
Pour the mixture into moulds and freeze overnight or for 6-8 hours. To serve, crush the caramel popcorn roughly and put it top of the kulfi. Pour a drizzle of caramel sauce over and serve immediately.
Mix the milk and sugar together and bring to a boil. Add the coffee powder and mix well. Add the Condensed milk, let it simmer for 3.4 minutes. Meanwhile, mix the cornflour with 2 tbsp water. Add the cornflour mix into the simmering milk and stir for a couple of minutes until thick. Remove from the flame and allow to cool for 10 minutes. Pour the kulfi mix into an aluminum loaf tin and freeze to set overnight or for 6-8 hours at least. Remove from the tin and slice. Dust each slice with coffee powder and serve immediately.
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CONE ZONE 4
60
E
Servings
Minutes
Easy
+ freezing time
Ice cream cone cakes Flat-bottomed ice cream cones 12 Butter 200g, softened All-purpose flour (maida) 200g Custard powder 4 tbsp Vanilla pods 2, scraped Golden caster sugar 2000g Eggs 2 large, beaten TO DECORATE butter 350g, softened icing sugar 350g sifted, vanilla extract 2 tsp, sprinkles, wafers, chocolate, glace cherries, sauces to garnish.
• Preheat the oven to 180 C. Place the cones in a muffin tin to hold them upright. • Put the butter, flour, custard powder, vanilla, sugar and eggs in a mixing bowl. Beat together with an electric whisk until smooth. Spoon the cake batter into a piping bag, then pipe into the cones. • Fill them 3/4 full- this will let you get the batter right to the bottom. • Bake the cone cakes for 20-25 minutes. • Check with a skwere if the centre is perfect or not. • To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla essence and beat again until mixed. Put it in a piping bag and pipe icing to the top of each cake. Decorate with your favourite dressings. 44 BBC GoodFood
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swirl& eat out
eat out
Our review of six Fro-yo bars across the country
shout
Red Mango New Delhi Cocoberry New Delhi Yogurtbay Mumbai
6th Street Yoghurt Mumbai Pinkbberry Chennai Yoforia Pune
Red Mango New Delhi
LOCATED Ambience Mall, Vasant Kunj BESTSELLERS Madagascar Vanilla, Ghiradelli PRO TIP Save some space in your cup & get Extra Toppings. Red Mango, Ghiradelli Chocolate Hazenut, Sonoma Strawberry, Madagascar Vanilla, Ghiradelli Cappucino and Blueberry are just some of the many exotic flavours available in. The blueberry is a little too tart, yet the strawberry and Red Mango are of a perfect sweetness and mouthfeed. The cappucino is a little watered down though.
Quality 8/10 Choice 7/10 Provenanc 6/10 Atmosphere 8/10 Total 37/50
There is a wide array of toppings from whole berries, compotes, tropical fruit and dry fruit, locally sourced Fresh fruits, Dark chocolate, twix, Haribo candies etc! The organic muesli does give it a bonus crunch! Be warned, a regular cup with 4 toppings can cross INR 500.
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Cocoberry New Delhi
Quality 8/10 Choice 6/10 Provenanc 7/10 Atmosphere 6/10 Value 6/10 Total 37/50
LOCATED DLF Promenade, Vasant Kunj BESTSELLERS Blueberry Bliss, Appletinni PRO TIP Chocolate fixes are available on weekennds Easy availability matters more to this brand than ambience. The staff is friendly, however, they dont measure the fro-yo, leaving you at their mercy. They usually feature four variants at a time, which include a few berries (which dont taste anything like the actual berries) and a Sugarfree Vanilla. They offer 26 different toppings, which seem much more generic than it’s competing brands. However the product here is much more creamier than others. At all costs, steer clear of the Krazy Cup, which is bad value and the candy toppings loaded with Trans Fats!
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Yogurtbay Mumbai
LOCATED Carter Road, Bandra BESTSELLERS Blueberry Cheesecake PRO TIP Order the small cup of the Flavor of the day and you’ll get free toppings.
The Mango and Peach do have a synthetic feel to it and the blueberry cheesecake, even through a little mealy was delicious and had the hint of fresh blueberries.
There are six flavours available here at Yogurtbay - French Vanilla, Strawberry, Chocolate, Blueberry Cheesecake and two rotating flavours of the day. You can pick and mix certain flavours too. The French Vanilla is beautifully balanced, The Chocolate yoghurt with Red velvet crumbs remind you of Belgian chocolate.
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6th St Yogurt Mumbai
LOCATED Colaba BESTSELLERS Strawberry, Cranberry, Melon PRO TIP Ask them two mix two flavors for you! There are six flavors this three-wide outlet has to offer and two- Original and Cranberry Melon are available year long.
The toppings here are mainly chocolate focused though, with some fresh fruit breaking the monotonous pallette. Chocolate fiends can gorge themselves here though with toppings ranging from choco chips to fererro rocher to Mousse. The yoghurt is made fresh in house from locally sourced ingredients, however some of the flavours dont have the telltale tang you would associate with yoghurt.The red velvet crumbs heaped on top does provide a lovely dusting of sweetness in the extremely tart raspberry.
Quality 6/10 Choice 6/10 Provenanc 6/10 Atmosphere 4/10 Value 6/10 Total 28/50
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Pinkberry Chennai
LOCATED Phoenix Market City BESTSELLERS Salted Caramel, Chocolate, Green Apple PRO TIP Ask them two mix two flavors for you! Unlike the California outlets which serve 20, Pinkberry in Chennai serve only six flavours. The salted caramel, is understandably the fan’s favorite. It is a perfect balance of sweet and salty. Toppings of brownie and almonds really complement this flavor well.
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The original flavor, perfect for first timers works as an excellent cannvas for the fresh fruit and nut toppinghs The Mango tastes of fresh alphonso mangos, and is a great flavor for kids who dont prefer the Green Apple which is very refreshing. They feature over 20 toppings with several fresh fruits and chocolate options. They even feature some Indian toppings like Khatta Meetha and Namkeen which goes great both with Original and Green Apple!
Quality 7/10 Choice 8/10 Provenanc 7/10 Atmosphere 5/10 Value 7/10 Total 34/50
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Barcelona
Barcelona is the playground of the Adria brothers, who founded the shrine to modern cooking, El Bulli, and now helm Tickets, a tapas bar . It is also home to the Roca Brothers whose restaurant El Celler de Can Roca in Girona hold three Michellin stars and was ranked the World’s Best restaurant in 2013. There’s no better place to get a taste of the culinary treasures of the region than this city, the capital of Catalonia.
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Bar El Velodromo is another great option for tapas, especially of the fresh seafood variety.
Barcelona abounds with the hip tapas bars. One of the buzzier spaces is Paco Meralgo. Pair a Catalan wine with some prawns it’s worth it.
La Plata is a 40-year-old family run tavern that’s a favourite amongst the locals.
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The beer Factory established in 2004 by the descendents of the Mortiz family- the Cerveceria Mortiz.
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If you have a weakness for Spanish cured meat then you’ll want to take home Jamon Iberico (Iberian ham). The gourmet section at El Corte Ingles the local departmental store is a good place to buy vaccum packed portions. If you wanna shop chocolates in Barcelona. You can go to the local markets or you could go to Oriol Balaguer for luxury artisanal chocolates.
Chef Rafa Martinez’s Can Xurrades is slightly over a decade old but extremely popular among the locals.
For an evening of fine dining alchemy, head to Gresca. It’s a simple restaurant, black on white, with a huge amount of heart.
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Patatas bravas is a popular dish in Barcelona, served at a number of restaurants.
La Boqueria market is heaven for food lovers with the blue sea by your side.
SHOP A visit to La Boqueria is a must. One of the 39 markets in Barcelona, it is the most central and tourist-friendly. You’ll see treasures of the sea, a huge variety of meats, artisanal cheeses, chocolate and nut slabs, and fresh fruits and vegetables. Make sure you pick up some of the local quesa manchengo, a hard ewe’s cheese from Castilla La Mancha. Manchengo is sold at various stages of maturity.
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Locations inBarcelona is key and many of the cities attraction would be within walking distance. Hotel Jazz is young, hip and warm whereas Hotel Melia is at more a resendential block.
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Espai Boisa is a cooking school restaurant in Barcelona. Make sure you book a cooking class at the beginning of your stay. Locals will ask you to stay away from the restaurants at Las Ramblas, or the market streets, because the food tends to cater to the tourist’s palate.
Glimpses of the the architect’s unique modernist architectural style are scattered all over the city but the Sagrada Familia will really take your breath away. football fans will want to start their trip with a visit to Camp Nou. The stadium that’s been home to the FCB since 1957.
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masterclass Cook like a pro. Smart ways to improve your kitchen skills.
In this issue
• Easy guide to Sauvignon Blanc • DIY Kohlapuri masala
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EasyW ine Guide
Sauvi gnon Blanc Sauvignon Blanc Wine expert and sommelier Gagan Sharma tells you why Sauvignon Blanc should be your go-to tipple this summer.
found a second home in New ZealandsÕ s Southern Island in the late 1970s but currently the key emerging style of Sauvignon Blanc can be traced to the South African Western Cape region. As far as Indian iterations of this varietal are concerned, our desi Sauvignon Blancs are being appreciated globally, impressing consumers as well as juries at international wine competitions and awards. They may not be the Sauvignon Blancs of New Zealand or the Loire Valley but they are making a name for themselves. Here is my pick of the Sauvignon Blancs that you should put on your tipple list this summer.
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