If you’ve been following my Insta posts and stories, you’d know that I have been on a cooking overdrive off late. Many of us find it therapeutic and most burdensome! To the latter I say, take it slow, but give it a go and see.
I like to have a hard copy of a book, especially a cookbook, to make it messy, dog ear it and leave a hint of my latest experiment on its pages. It’s easy to go back to refer to something and also makes for a colourful ornament on your bookshelf. I also like a book that has pictures that go with the recipe and one doesn’t go hunting for it all over the book. Also it helps that the measurements are easy to follow and not the ‘oz’ variety!
So when Roli Books sent the ‘Foodhall Cookbook’ where 5 celebrity chefs present an array of cuisines from contemporary Indian to Asian and Mediterranean, I was overjoyed. I have tried out a couple of recipes, not all I must confess, and find them easy to follow, innovative and also quickies! The recipes also gave me a lot of leeway to experiment- like in the Prawn risotto, or replacing shrimps with chicken.. and the chef gave a thumbs up as – ‘Any protein will do’ he said! (Check on my insta)
Zorawar Kalra, Kelvin Cheung, Pooja Dhingra, Sabyasachi Gorai and Gresham Fernandes have come together for the first time to curate exclusive recipes for the book. From modern European to Asian, contemporary Indian to Mediterranean, and not-to-be- missed dream desserts, it also brings together the food philosophy of the region. The Foodhall Cookbook is a passionate endeavour to instill the love of food and cooking (and eating!) in each one of you.
All the sections in the cookbook are curated to let you travel regions through their ingredients, textures and dishes. These experiences are championed by chefs who have made a mark in their respective fields. For instance, Chef Saby’s section brims with vivid flavours of the Mediterranean. Gresham’s Warm Mushroom Salad showcases the beautiful textures of earthy mushrooms that highlight the simplicity of Modern European cuisine. Kelvin Cheung’s delightful Pumpkin Congee is reminiscent of the very popular Indian khichdi with brighter colours and extra crunchiness. Zorawar Kalra’s section stays true to Indian cuisine, yet modernizes it to make it cooler and much sexier. To culminate the culinary journey, an entire section devoted to desserts, highlights Pooja Dhingra’s expertise, namely Kesar Pista Cupcakes and Falooda-inspired Rose Chia Pudding. Every chef has merged Indian and international ingredients together, to create a distinctly unique food journey that finds its place in The Foodhall Cookbook.
#TheInsiderFood When I have two things to cook – I choose the main course and dessert! And you? I find cooking therapeutic and when a pre-teen is at home to help you around, it’s a job done in a jiffy! On the menu Kung Pao Fish Brazilian Brigadeiros My only substitute was for the Hoisin sauce… Leave a comment if you want to know what! It’s simple as hell! The next one is going to be- Tiramisu style Nutella Mousse! The book is courtesy @rolibooks and have to say I am loving it! But, no substitute for the chef’s imagination…agree? Tagging foodies and chefs alike. #food #foodporn #foodie #latepost #lategram #foodie #foodpornshare #likeforlike #followforfollow #followback #likeback #biokstagram #cook #cookerybook #books
So my risotto wasn’t as creamy nor was the Broccoli as charred and bright and bushy tailed, as the one in the pic in the book- but the chicken turned out just right and the sweet Brazilian Brigaderios- sounded more difficult than making it! Savouring the taste still…
The FoodHall Cookbook