Latest news with #IndianCuisine
News24
9 hours ago
- Entertainment
- News24
Roast chicken, but make it Indian-ish
Roast chicken is a staple in many households—even mine—because it's a fuss-free dish that keeps bellies full for the days following its first appearance. I love to make a roast chicken and then re-imagine it during the week for lunch. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients 1 whole organic chicken 2 Tbsp coconut oil 1 Tbsp garam masala 1 clove garlic, crushed ½ tsp ground ginger ½ tsp ground turmeric 1 Tbsp fine salt ½ lemon Method 1. Rinse the whole chicken, then drain in a colander, cavity facing downwards. Once drained, place the chicken in a dish. 2. Heat the coconut oil if it is solid (it shouldn't be hot, just melted), then transfer to a bowl. Mix in the garam masala, garlic, ginger, turmeric and salt. Pour over the bird and massage into the skin. Allow to marinate for at least 1 hour, but preferably overnight. 3. Transfer the chicken to an Instant Pot or air fryer and insert the lemon in the cavity. Cook at 180°C for 45–55 minutes (the usual store-bought raw chicken is just over 1 kg, which will cook in about 45 minutes). Start with the breast-side down and flip the bird over halfway through. This results in succulent breast meat. Allow to rest for 10–15 minutes before carving and serving. This recipe is an extract from Kamini Pather's debut cookbook, All Dahl'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dahl'd Upis her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
News.com.au
17 hours ago
- General
- News.com.au
How to make ghee
Here's how to make this clarified butter that's commonly used in Indian and Middle Eastern cuisine.
South China Morning Post
3 days ago
- Business
- South China Morning Post
How Indian cuisine in Hong Kong is growing way past chicken tikka and samosas
They may make up just 0.6 per cent of Hong Kong's total population but the Indian community have been an integral part of the city's multicultural tapestry since its early colonial era and have left a significant mark on the local dining scene. Advertisement The first significant wave of Indian migrants arrived in the 1840s, when the British brought Punjabi soldiers, traders and clerks to the fledgling colony. Many worked as policemen, merchants or civil servants, forming the backbone of early Hong Kong society. By the late 19th century, influential Parsee and Sindhi trading families started to establish thriving businesses in textiles, shipping and finance. The Sikh community, meanwhile, became synonymous with security, with turbaned officers serving in the Hong Kong Police Force for generations. The local Indian community continued to play a significant role in the city's commercial and cultural landscape. Many were involved in trade, jewellery, textiles and tailoring. By the late 20th century, the community was still relatively small but tightly knit, centred on shared cultural traditions, places of worship and businesses. 14:30 How Indian cuisine travelled to Hong Kong and evolved to please local palates How Indian cuisine travelled to Hong Kong and evolved to please local palates Various waves of migration over the years meant people from all over India came to the city. Rajeev Bhasin, owner of Gaylord Indian Restaurant in Tsim Sha Tsui, which opened in 1972, says that most Hong Kong-based Indians who came to the restaurant in its early days were from the areas of Sindh and Punjab that were split following the partition of India in 1947, which divided British India into two independent states.
Khaleej Times
4 days ago
- Entertainment
- Khaleej Times
Eid Al Adha 2025: 4 festive recipes to try at home
PANEER GHEE ROAST By Sarita Chavan, chef, Boatman's Hub For the masala : • 1.5 tbsp coriander seeds • 1.5 tsp cumin seeds • 1/2 tsp peppercorns • 1/2 tsp fennel seeds (optional) • 1/4 tsp fenugreek seeds (methi) • 4–5 Byadgi red chillies (for colour) • 2 Guntur red chillies (for heat) • 5 garlic cloves • Small ball of tamarind (or 1 tsp paste) • 1 tsp jaggery or brown sugar (optional) For the paneer: • 250–300g paneer, cut into cubes • 2–3 tbsp ghee • 1/4 cup yogurt • Curry leaves • Salt to taste • A pinch of turmeric Prepare the masala • Dry roast the chillies, coriander, cumin, pepper, fennel, and methi until fragrant. Cool and grind with garlic, tamarind, and a splash of water to make a smooth, thick paste. • Marinate the paneer (highly recommended) • Toss paneer cubes with turmeric, salt, and 1–2 tbsp curd. Set aside for 10–15 minutes. Cook the masala • Heat 2 tbsp ghee in a pan. Add curry leaves and sauté for a few seconds. • Add the ground masala and cook on medium heat until ghee starts separating and the masala turns deep red (about 5–7 mins). • Stir in jaggery and salt to balance the flavour. Add paneer • Gently add the paneer and remaining curd to the masala. Mix well to coat. Cook on low flame for 4–5 minutes till the paneer absorbs the flavours. • Finish with an extra spoon of ghee for that desi kick. This dish goes perfectly with Neer Dosa, paratha or even some steamed rice. ATTA CHICKEN By Hemant Oberoi, chef, Indikaya Ingredients For chicken marination: Whole chicken 600 gm (cleaned) Salt to taste Ginger 10 gm (paste) Garlic 15 gm (paste) Lemon juice from 1 lemon For yogurt marination: Hung curd 90 gm Green chilli paste 5 gm Turmeric powder 1 tsp Red chilli powder 1.5 tsp Kashmiri chilli paste 30 gm Mustard oil 35 ml Kasoori methi ½ tsp Cumin powder 1 tsp Coriander powder 1.5 tsp Garam masala powder ½ tsp Chaat masala ½ tsp Black salt ½ tsp Cream 30 ml For dough & wrapping: Whole wheat flour 800 gm (knead into a firm dough) Banana leaf 1 large piece Butter (melted) 25 ml Fresh coriander 5 gm (chopped) Fresh mint 3 gm (chopped) Instructions Step 1: Marination • Rub the whole chicken with salt, ginger-garlic paste, and lemon juice. • Set aside for 15–20 minutes. Step 2: Prepare yogurt marination • In a bowl, mix hung curd with green chilli paste, turmeric, red chilli powder, Kashmiri chili paste, mustard, oil, kasoori methi, cumin powder, coriander powder, garam masala, chaat masala, black salt, and cream. • Mix into a smooth paste. Step 3: Second marination • Coat the chicken thoroughly with the yogurt marinade. • Let it marinate for at least two hours in the refrigerator. Step 4: Pre-cook the chicken • Preheat the oven and partially cook the marinated chicken (about 60–70 per cent cooked). • Remove and allow it to cool slightly. Step 5: Wrap in dough • Roll the whole wheat dough into a thick, roti-sized sheet. • Place a banana leaf in the centre. • Set the chicken on top of the banana leaf. • Brush the chicken with melted butter and sprinkle chopped fresh coriander and mint over it. Step 6: Seal the chicken • Wrap the dough completely around the chicken to form a sealed parcel. • Brush the outside of the dough with melted butter. Step 7: Bake • Preheat oven to 120°C. • Bake the dough-wrapped chicken for 30 minutes. • Brush the chicken with some more melted butter before serving. ANJEER SHAHI TUKDA By Hemant Oberoi, chef, Indikaya Ingredients Slice of bread 6 pieces White sugar 100 gms Saffron 1 gm Full fat milk 1 litre Green cardamom powder 200 ml Ghee 200 ml Fresh figs 250 gms Brown sugar 80 gms Dry fruits mix cut slice 5 gm Vanilla essence 1 ml Dry figs 50 gm Step 1: Boil water, add dry figs and brown sugar, cook till it becomes semi-thick. Step 2: Make the rabdi, and add vanilla essence and saffron. Step 3: With round cutter, cut the bread and deep fry in ghee, on moderate flame. Step 4: Boil milk, and add saffon, sugar, green cardomom powder. Step 5: Assembling of anjeer tukda: • Take two pieces of fried bread, and soak in the saffron milk • In a serving plate, spread the rabdi, put one piece of bread and add the fig relish. • Now put the second piece of bread, add rabdi NS fig relish. • Sprinkle with brown sugar, and put in the oven for two minutes at 180 C. • Garnish with silver varq and cut dry fruits. TILLA MISU By Hemant Oberoi, chef, Indikaya Ingredients Gulab Jamun 2 pieces White chocolate 45 gm Butter 10 gm Whipping cream 30 ml Coffee powder 5 gm (dissolved in warm water for soaking) White sesame seeds 1 tbsp Powdered sugar to taste Green cardamom powder 1 pinch Cocoa powder 1 tsp (for garnish) Step 1: Prepare the cream mixture • Melt white chocolate in the oven or using a double boiler. • Add melted butter and whipping cream to the melted chocolate. Mix until smooth. Step 2: Add flavours • Stir in white sesame seeds, powdered sugar, and a pinch of green cardamom powder. Mix well to combine. Step 3: Prepare the gulab jamun base • Slice the gulab jamun horizontally into discs. • Soak the slices briefly in prepared coffee water (dissolve coffee powder in a little warm water). • Arrange the soaked slices as a base layer in your serving bowl. Step 4: Layer the cream • Pour the prepared white chocolate mixture over the gulab jamun layer. • Smoothen the top with a spoon. • Dust with cocoa powder as garnish. • Refrigerate for 30 minutes. • Serve cold. Dubai
Khaleej Times
5 days ago
- Business
- Khaleej Times
How Dubai's Trèsind became the first Indian restaurant to win three Michelin stars
It's not every day that a restaurant earns not one but three Michelin stars! Trèsind Dubai has been recognised in the Michelin Guide 2025. The restaurant has created history by becoming the first Indian restaurant in the world to earn Three Michelin Stars. It's a proud moment globally for the Chefs and Founders of Trèsind Studio. What sets it apart is Trèsind's highest standards set up by founder Bhupender Nath and co-founder Sakshi Nath. Add to it the bold cooking techniques and excellent flavours presented by chef Himanshu Saini. Its innovative Indian cuisine has set a benchmark and 3 Michelin stars are proof of it. The place takes double measures to ensure that the food, service, and overall experience at Trèsind meet the impeccable standards. Sakshi Nath, co-founder of the Michelin-starrer, says, 'Trèsind Studio was born out of the legacy of Trèsind Dubai, and it benefits from a deeply experienced team led by an exceptional restaurant manager. Their ability to work closely and cohesively is what allows us to uphold our philosophy of Atithi Devo Bhava — the guest is god. What truly sets the experience apart is the passion and precision the team brings to every service. From the kitchen to the front-of-house, it's their seamless collaboration and unwavering commitment to excellence that ensure each guest experience reflects the Trèsind standard. To maintain this level of quality, our staff regularly undergo rigorous training, keeping them sharp, inspired, and aligned with the evolving expectations of modern fine dining.' The entire Trèsind team is elated and the phone hasn't stopped ringing ever since the news came out. Trèsind Studio's three-Michelin-star status will surely have a long-lasting impact on the Indian culinary scene and the chefs and founders are ever so prepared for it. 'Trèsind Studio's achievement of three Michelin stars is a historic moment not just for us but for Indian cuisine globally. It is the result of our team's relentless dedication, passion and countless hours of hard work. This recognition places Indian gastronomy firmly on the global culinary map and showcases the depth, diversity and innovation our cuisine has to offer. As owners, we take immense pride in our team and the platform this achievement has created for Indian culinary excellence.' Trèsind helms under the expertise of chef Himanshu Saini. 'The menu and concept at Trèsind are shaped by the passion and curiosity of Saini. Extensive travels across India and to culinary capitals around the world have been instrumental in uncovering both forgotten traditions and fresh inspirations. These experiences continue to influence the kitchen's approach, blending time-honored Indian flavours with modern techniques and global perspectives. Each dish is the result of thoughtful research, storytelling and innovation offering a dining experience that feels rooted yet refreshingly new,' says Nath, who's all praises for Chef Himanshu Saini and the entire team at Trèsind. One recent course that has deeply resonated with our guests is the Onam Sadya. Inspired by the traditional Kerala feast, it's presented through a choreographed, tableside service featuring a vibrant array of vegetarian preparations. It's a celebration of heritage, community, and emotional connection, often leaving a lasting impression long after the meal ends. Sakshi Nath, Co-Founder Of TrèSind Studio Trèsind Studio offers more than a meal—it delivers an immersive culinary journey. It's this experiential approach that sets them apart. The guests are not just dining; they are taken on a story through flavors, textures, and creativity. Holding three Michelin stars speaks volumes about the commitment to excellence. Across all restaurants, they follow the philosophy of treating our guests like family. The focus is on creating moments that are memorable, personal and extraordinary. Chef Saini is understandably on cloud nine as he is swarmed with congratulatory messages and calls. In a recent interview to Culinary Culture – Saini mentioned how he was 'always curious to know why there are no three-star Indian restaurants in the world.' He believes 'every dish is not a final dish.' He always leaves a 'question mark' to a dish and waits for it to ''evolve with time.' In another Instagram post, he commented: 'It's a moment of pride for all the Indians.' Saini's culinary journey in modern Indian cuisine started with a pivotal experience at Indian Accent in Delhi under chef Manish Mehrotra. He then played a key role in launching Masala Library and Farzi Café. In 2014, Saini relocated to Dubai and began conceptualizing Trèsind, showcasing his innovative approach to Indian cuisine. While the world sees the glam and glory, the journey hasn't been easy, feels Sakshi Nath. 'Every historic milestone comes with its own set of challenges, and our journey has been no different. We've experienced numerous highs and lows, each of which has shaped us into who we are today. Earning three Michelin stars was not without its sacrifices, but every challenge was worth it. Trèsind Studio now holds the distinction of being the first Indian restaurant in the world to receive this honor, something that will remain etched in culinary history,' she says. Achieving three Michelin stars is a tremendous honor and culinary feat indeed but it also marks the beginning of a new chapter for Trèsind. 'Our immediate focus is to uphold this standard of excellence and continue to innovate. At the same time, we are committed to elevating our other brands and extending this level of quality and recognition across our wider culinary portfolio,' signs off Sakshi.
