Latest news with #Kerala-style
The Hindu
28-05-2025
- Entertainment
- The Hindu
Casual dining at Nosh Epicure in Hyderabad
Nosh Epicure in Hitech City is the kind of place that eases you in gently. It is an all-day dining spot where the bread is baked in-house — so the first thing that lands on your table is a warm, crusty loaf with a side of thecha butter. You tear off a piece, slather it generously, and let the day slow down just a bit. Settle into the relaxed vibe — the space is bathed in natural light thanks to tall French windows, with a clear 70mm view of the road winding toward Knowledge City. The interiors are easy on the eye, all soft neutrals and minimal fuss. The soundtrack? Classic rock. Not too loud, just enough to make you smile when Led Zeppelin starts playing as you reach for another slice of ciabatta. Let the music guide your appetite and start with the truffle-parmesan fries. A familiar favourite, elevated just enough — golden, crisp, and finished with a drizzle of truffle oil and a snowfall of parmesan. Comforting, indulgent, and slightly dangerous: you might finish the bowl before the mains arrive. So pace yourself — the menu has more to offer. What did I do? I pushed the truffle-parmesan fries aside to make room for the Chettinad Takoyaki. And while I waited, I had a little epiphany — Hyderabad is clearly on a roll with its desi versions of arancini. The Chettinad Takoyaki came packed with spicy chicken ragu, topped with ginger chutney, ghee powder, gunpowder, and house-made pickles. A punchy appetiser, no doubt. But if I am being honest, I found myself missing the fries. The menu is designed with group dining in mind — because, not everyone is in the mood for continental flavours. So yes, there are Indian dishes too. Just as I was pondering this, my next appetiser arrived: the jackfruit cheese toastie. True to the chef's word, it uses fresh jackfruit. Skip the cheese and it is a win for vegans. Keep the cheese, and it is comfort with a curious twist. For the next appetiser, I went with the Dynamite Prawns — crispy tempura, bursting with flavour, and cooked just right. I then took a chance on the much-hyped pork belly. It did not live up. The soya broth it sat in was overly salty, with a strange tartness I could not quite place. Thankfully, I had been rationing my truffle-parmesan fries — they came to the rescue, quickly masking the pork belly misstep. I waited (and prayed) for the next dish: pork ribs. 'Give us this day our daily food,' I whispered. The prayer worked — the ribs were spot on. Regulars swear by the Kerala-style fish curry and Thai curries, and the pastas get plenty of love too. Also, a special shoutout to Nosh Epicure's fresh bakes. Then came dessert: bacon ice cream, ordered purely out of curiosity. Think crispy bacon meets creamy vanilla. Surprisingly, it worked. A sweet-salty combo that held its own. Nosh Epicure also opens for breakfast all week. The menu covers everything from eggs-your-way to waffles, pancakes, and even congee. Interestingly, it is the congee that has become a breakfast bestseller. Meal for two costs ₹1200 approximately
News18
21-05-2025
- Lifestyle
- News18
Mango Magic: 3 Must-Try Recipes to Celebrate the King of Fruits
Last Updated: From a Kerala-style curry to elegant desserts, these mango-infused recipes capture the essence of summer on a plate. Celebrate the vibrant sweetness of mango season with three irresistible recipes that showcase the fruit's tropical charm in both savoury and sweet forms. From the tangy, spiced comfort of Mambazha Pulissery, a traditional Kerala mango curry, to the elegant Mango Almond Custard Tart with its creamy filling and delicate mango rosettes, and the rich, indulgent Mango Cheesecake topped with a refreshing compote—these dishes are a tribute to summer's golden bounty. Whether you crave nostalgic regional flavours or refined dessert creations, these recipes are perfect for festive gatherings or leisurely indulgence. Bring the sunshine to your table, one mango at a time. Chef Vineeth Jayan, Executive Chef, The Den Bengaluru shares 3 recipes for the season: Mambazha Pulissery (Kerala-Style Mango Curry) 300 gm ripe mangoes (Totapuri, Ratnagiri, or Kilichundan varieties work well) 200 gm yoghurt, whisked 100 gm coconut milk (optional, for richness) 50 gm fresh coconut paste 5 gm cumin seeds 5 gm mustard seeds 2 gm fenugreek seeds 2 gm dry red chilli 3 gm turmeric powder 10 gm curry leaves 10 gm coconut oil Heat coconut oil in a heavy-bottomed pan or earthenware pot. Add mustard seeds and let them splutter. Add cumin seeds, dry red chillies, fenugreek seeds, and curry leaves, allowing the spices to release their aroma. Add the diced mangoes and sauté gently until they soften. Lower the heat and stir in the whisked yoghurt, coconut milk, coconut paste, turmeric, and salt. Add a little hot water to adjust the consistency if needed. Bring to a gentle boil, then simmer until the mangoes are fully tender and the curry has thickened. Garnish with fresh curry leaves and serve hot with steamed rice or soft chapatis. Mango Almond Custard Tart A tropical twist on a classic tart, this dessert features a buttery lime-scented tart shell filled with a light almond milk custard folded with mango purée, topped with fresh mango rosettes and microgreens. For the tart base: 280 gm refined flour 2 gm salt 150 gm butter 100 gm castor sugar 50 ml milk Zest of 1 lime Cream the butter and sugar lightly, then mix in the flour, salt, and lime zest. Gradually add the milk and knead gently into a dough. Chill for 30–40 minutes. Roll the dough and line a tart tin. Bake at 170°C for 20–25 minutes until lightly golden. Cool completely. For the mango almond custard filling: 100 ml almond milk 15 gm custard powder 20 gm castor sugar 150 gm whipping cream 50 gm fresh mango purée Boil almond milk with custard powder and sugar. Let the mixture cool. Separately, whip the cream to soft peaks. Mix mango purée into the cooled custard, then gently fold into the whipped cream. Assembly: Pour the custard filling into the cooled tart shell. Refrigerate for 15–20 minutes until set. Thinly slice two ripe mangoes and arrange into rosettes over the tart. Garnish with fresh microgreens and serve chilled. Mango Cheesecake Serves: 4 This indulgent mango cheesecake blends rich cream cheese with mango purée and a buttery biscuit crust, topped with a fresh mango-lime compote. For the crust: 300 gm graham cracker or Marie Gold biscuit crumbs 100 gm melted butter Mix the biscuit crumbs and melted butter until well combined. Press firmly into a 9-inch springform pan. Bake at 165°C for 10 minutes and set aside to cool. For the cheesecake filling: 400 gm cream cheese (Philadelphia or mascarpone, softened) 100 gm sugar 110 gm eggs (approx. 2 large eggs) 150 gm sour cream 5 gm vanilla extract 200 gm mango purée Beat the cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in sour cream, vanilla, and mango purée until fully combined. Pour the batter over the crust and bake for 55–60 minutes at 165°C until the edges are set and the center is slightly jiggly. Cool completely. For the topping: 200 gm diced fresh mango 20 gm sugar top videos View all 10 gm lemon juice Mix the diced mango with sugar and lemon juice. Spoon over the cooled cheesecake. Chill for at least 4 hours or overnight before slicing and serving. The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! tags : alphonso mangoes latest news lifestyle mango recipes Mangoes news18 Location : New Delhi, India, India First Published: May 21, 2025, 11:39 IST News lifestyle » food Mango Magic: 3 Must-Try Recipes to Celebrate the King of Fruits
Time of India
03-05-2025
- Time of India
Munnar's magic in May: Kerala's coolest escape
Located within the dense green valley of Kerala, Munnar is an ideal summer retreat for vacationers. A hill station that has been a perpetual favorite with travellers for so many reasons. Tired of too many ads? go ad free now Also May is the time when southern India prepares for the onset of the monsoons, but it only adds to Munnar's uniqueness and natural beauty. Let's check out why you should visit Munnar in May: Weather in May During May, Munnar has cool weather, ranging between 20 degrees and 35 degrees. Although in the lower levels individuals may feel slightly warmer, the higher slopes of Munnar remain refreshingly cool, particularly in the mornings and evenings. With the advancement of the monsoon, sporadic pre-monsoon drizzles begin gracing the hills, imparting the area a lush, lively appearance. These rains complement the dreamy and romantic weather of Munnar's already scenic landscapes. May is a beautiful month when nature is in full bloom in Munnar. Its tea plantations and spice gardens might not be visible throughout the year, but definitely during this month. In addition, May is also a great time for trekking and wildlife watching. Eravikulam National Park remains open during this period, which is otherwise shut because of the breeding season of the Nilgiri Tahr. Things to do in Munnar in May Tour Tea Estates: Munnar is renowned for its expansive tea estates. Take a tour of the Kolukkumalai Tea Estate for breathtaking views and fresh brews. Eravikulam National Park: Observe threatened species such as the Nilgiri Tahr and witness breathtaking mountain vistas. Mattupetty Dam and Kundala Lake: Perfect for a relaxing boat tour or picnic in nature Top Station and Echo Point: These mountain locations have panoramic views and refreshing breezes. Tired of too many ads? go ad free now Spice Garden Tours: Experience Kerala's scented spice heritage through conducted tours across local gardens. Local cuisine to try When in Munnar, do not miss out on trying these some lip-smacking traditional Kerala cuisine, such as appam with stew, Kerala-style fish curry, Malabar Parotta with spicy egg roast along with freshly brewed cardamom or ginger tea. Travel tips Keep light woolens ready for cold nights. Carry a raincoat or an umbrella if it rains suddenly. Book your hotel in advance, as May is also a peak tourist season. Wear comfortable shoes if you are going to hike or walk through plantations. Munnar in May is a lovely combination of gentle weather and misty rains that virtually feel like heaven on Earth. The panoramic view of the green tea estates adds beauty to this hill station. Whether you are running after tea-scented breezes or trekking along cloudy trails, Munnar in May guarantees a peaceful experience.
The Hindu
23-04-2025
- Entertainment
- The Hindu
Discover Erode-style delights at Satti Kari in Chennai
This newly-launched restaurant on the ECR is hard to miss, with its bold red and yellow signboard with a rooster. Specialising in Erode-style Kongu cuisine, the focus here is on flavourful country chicken dishes. The farm-style ambience is pleasant, with a thatched hut setting in an open-air dining space, complemented by a limited air-conditioned section. After scanning through the menu, we settle down for their non-vegetarian meals (₹250) for lunch. Gayathri Kannan, co-founder of the establishment had travelled across the Erode region, where she dined at a wide range of eateries, from roadside stalls to well-established restaurants, immersing herself in local flavours. The chef eagerly recommends we try their Kongu-style biryani. The non-vegetarian ela sappad has rice, meen kulambu (fish curry), nattu kozhi kulambu (country chicken gravy), karuvadu thokku (dry fish gravy), pacha puli rasam (raw tamarind rasam), chammanthi and thalicha moru (garnished butter milk). Over here, the specialty nattu kozhi dishes can be ordered in quantities of your choice. Nattukozhi kaattu varuval is available in 250 grams, 500 grams or even one kilogram portions. In addition to this, the menu offers an array of regional special dishes such as nattukozhi Nallampatti varuval, nattukozhi pachamilaga varuval and nattukozhi milagu varuval. We decided to try 250 grams each of kaattu varuval, pacha milagai varuval and Nallampatti varuval. Kongu cuisine stands out because of their use of indigenous ingredients such as fennel, pepper, coconut, groundnuts and turmeric. Each chicken dish we tasted had a distinctive personality, and our favourite was pachamolaga nattu kozhi, bursting with the vibrant heat of green chilli, which was balanced by fennel and coconut, and nattu kozhi kaattu varuval, that had very few spices, yet delivered a bold flavour, which can be attributed to a generous addition of red chilli and chinna vengayam (shallots) — a signature of Kongu-style cooking The mutton biryani (₹350) was mild and aromatic with tender, flavourful chunks of lamb meat. We tried the Kerala-style prawn thokku and were floored by the aroma and perfectly cooked succulent prawns. Gayathri shares that they use only chinna vengayam in all their preparations, source their country chicken from a trusted farm in Chengalpet and use only cold pressed ground nut, gingelly and coconut oils for dishes. The defining feature of Erode is the emphasis on slow-cooking where meat is gently sauteed on low heat and species are added gradually. , The oil is used sparingly than other regional cuisines of Tamil Nadu. 'We use only traditional clay pots, and every dish is prepared over a wood-fired stove,' Gayathri says. 'It's the only way to bring out the true, authentic flavour.' This 90-seater restaurant also offers pazhayasoru(soaked, fermented rice), with either vegetarian (₹150) or non-vegetarian (₹175) accompaniments. For dinner, there are combo options featuring such as steamed bread, idiyappam, parotta and idli with country chicken gravy, mutton stew, fish gravy or verkadalai (groundnut) kulambu at pocket-friendly rates. The dinner menu also includes indulgent favourites such as the kari dosa, kaara poondu dosa, halwa parotta and kothu parotta (chicken or prawn). Dont miss their kulambu kalakki, a true treat for the taste buds. After the meal, we opt for a serving of elaneer (tender coconut) payasam, the regionaldessert that highlights the abundant coconut groves of the Kongu belt. Satti Kari is located at Akkarai, ECR. For reservations, call 7200107750. Meal for two costs ₹1,350.
