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Hindustan Times
a day ago
- Lifestyle
- Hindustan Times
Work lunches get a veggie upgrade: Make these 5 nutritious salads for your office dabba
Lunch at work doesn't have to mean sabzi-roti, cold sandwiches or ordering in takeout. With a little bit of planning, you can make yourself hearty salads, which can become your go-to option a satisfying office lunch. Whether you prefer fresh greens, nutritous grains, or protein-packed combos, salads offer room for creativity while quick to prep. We explore five flavourful salad recipes that are perfect for weekday lunches— think crunchy textures, bold dressings and ingredients that hold up well through your commute and until lunchtime. A refreshing Greek salad that is similar to the Tuscan Panzanella or a Middle-Eastern fattoush, Dakos salad features loads of tomatoes. However, the star of the salad is the dry bread - Cretan rusks - made of barley, and is twice-baked bread. When mixed into that salad, it softens and soaks up the tomato juices, olive oil or rice red wine vinegar that makes up the dressing. While traditionally myzithra cheese is used, crumbled feta also works. A post shared by Sivan's Kitchen (@sivanskitchen) A trending recipe on social media, this salad can be made in multiple ways, using any veggies, proteins and flavours of your choice. However, the most popular recipe is inspired by Southeast Asian flavours. To your leftover rice, add some soy or oyster sauce and give it a good mix. Spread it on a baking sheet or pop it into the air fryer to crisp up. Chop the veggies of your choice and herbs like mint and cilantro. You can also add some fried onions (barista) and chopped peanuts for added crunch. For the salad, dressing mix lime juice, fish sauce or soy sauce, sugar, and a hint of chilli flakes and toss it all together. Barley salad A post shared by Sanjeev Kapoor (@sanjeevkapoor) Salads are notoriously known to keep you feeling full for a short duration. However, chef Sanjeev Kapoor says his barley salad is hearty and makes the perfect lunch. 'The nutty barley pairs perfectly with the crisp vegetables and tangy dressing, creating a flavour-packed meal that keeps you feeling nourished and energised.' to make the dressing, mix together honey, salt, pepper, lemon juice, chilli flakes, rosemary, oregano and thyme. To the cooked barley and finely chopped vegetables of your choice, add the dressing and give it a good mix. High-protien Pasta salad A post shared by Adhya S (@auraartofhealthyliving) Pasta doesn't need to be only consumed with a calorie-laden sauce. Food content creator Adhya says, 'If you are a pasta lover, this veggie-loaded pasta salad is packed with protein and good fibre as it has a lot of veggies. The creamy dressing is made with low-fat paneer instead of mayonnaise. I blended it with some garlic cloves, apple cider vinegar, mustard sauce, and salt and pepper. You can add some water to thin it out.' Chop up all the veggies you want to eat, like carrots, onions, green pea, capsicum, etc, along with your boiled pasta and give it a good toss. Edamame & Kidney Bean Salad A post shared by Chef Kirti Bhoutika (@kirtibhoutika) One of her favourite salads that she makes on repeat, Chef Kirti Bhoutika says, 'If you think salads are boring, this will change your mind. This one is packed with plant-based protein, lots of fibre, crunchy veggies, fresh herbs, and an irresistible orange-peanut dressing.' Use boiled rajma and chickpeas to make it a dense bean salad, or edamame for some crunch. To make the dressing, blend together roasted peanuts, extra virgin olive oil, orange juice, light soy sauce, rice wine vinegar, chillies, ginger, garlic cloves, and salt and pepper. Pour it over the salads and give it a good mix.
News18
14-05-2025
- General
- News18
From Sweet To Savoury: These Pistachio Snacks Deserve A Spot On Your Table
Last Updated: These chef-crafted recipes brings out the rich flavour of pistachios in a deliciously creative way. Pistachios aren't just a nutritious snack on their own—they're also a versatile ingredient that can elevate your everyday munchies into something truly special. From sweet to salty, these pistachio-based snack recipes add a delightful crunch, rich flavour, and a healthy twist to your plate. Renowned chefs Sanjeev Kapoor and Shivesh Bhatia have teamed up with American Pistachio Growers to showcase the versatility of pistachios in a trio of irresistible recipes. Whether it's the golden, crispy Pistachio Churros, the refreshing Pick Me Up Pista Bomb, or the savoury, spice-kissed Khasta Pepper Pista, each dish brings out the flavour of this nut in a deliciously creative way, proving that indulgence can be both bold and wholesome. Pistachio Churros by Chef Shivesh Bhatia Ingredients 1 cup water 3 tbsp sugar 1/4 cup butter 3/4 cup flour 1 egg 1 tsp vanilla extract Sunflower oil, for frying For the coating Add the water, sugar, and butter to a saucepan & bring the mixture to a boil. Once the water has boiled, turn off the heat & add flour. Stir in the flour till it forms a dough. Place the pan on the heat again and cook the dough till it becomes shiny and starts sticking to the bottom of the pan. Let the dough cool a little and add in the egg & vanilla. Mix till the egg is well incorporated. Add the dough to a piping bag with a star nozzle and pipe the churros in hot oil. Let the churros become golden brown & crispy. Once done, drain them on a paper towel to remove the excess oil. Mix the castor sugar and cinnamon powder. Coat the churros in the mixture. For the pistachio paste, add the pistachios, oil, and sugar to a blender. Blitz till it forms a smooth paste. With a metal straw, make holes in the centre of the churros, and fill them with the pistachio paste. Serve hot with more pistachio paste. Pick Me Up Pista Bomb by Chef Sanjeev Kapoor Ingredients Instructions Dry roast pistachios for 3-4 minutes on medium heat. Switch the heat off and allow it to cool slightly. Put the roasted pistachios in a food processor jar and process to a coarse mixture. Heat a non-stick pan. Add brown sugar and two tablespoons of water, and cook till the sugar melts. Add rolled oats, puffed amaranth, and coarsely processed pistachios. Add honey and cinnamon powder and mix till well combined. Transfer onto a plate and allow to cool slightly. Take small portions of the mixture with greased hands and roll each portion into a ball. Serve. Khasta Pepper Pista by Chef Sanjeev Kapoor Ingredients 2 cups pistachios 1 tbsp black pepper powder Salt to taste ½ tsp citric acid powder 1 tsp castor sugar Black salt to taste ½ tsp roasted cumin powder 1 tbsp olive oil 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 : food lifestyle pistachio Sanjeev Kapoor Shivesh Bhatia Location : Delhi, India, India First Published: May 14, 2025, 19:20 IST News lifestyle » food From Sweet To Savoury: These Pistachio Snacks Deserve A Spot On Your Table
News.com.au
08-05-2025
- Entertainment
- News.com.au
Wild scenes at Coles as Aussie trend explodes
A celebrity chef billed as 'India's answer to Gordon Ramsay' has caused chaos in Melbourne after fans turned out in droves for a glimpse of the famous cook. Sanjeev Kapoor is currently visiting Australia to launch Arth, his new range of 'authentic' Indian products that have just hit 440 Coles stores nationwide. For the uninitiated, Chef Kapoor is a household name who has amassed over 20 million followers across Facebook, YouTube, X and Instagram. He also hosts Asia's longest-running cooking show 'Khana Khazana' and has more than 200 best-selling cookbooks. To mark the arrival of his 15-food products on Aussie shelves, the celebrity chef attended the Tarneit Central store in the outer suburbs of the city on Wednesday – and was greeted by hundreds of excited fans. Footage obtained by shows the retailer swamped by Aussies hoping to snag a photo with Kapoor. Coles said the introduction of the new product line comes as India has surged ahead of China to become the largest source of new Australian citizens and now ranks as the second-largest overseas-born population in Australia. 'Our customers are telling us they want more variety, more global flavours and simpler ways to enjoy dinner at home – and that's exactly what we're focused on delivering with the Arth range,' Coles chief commercial officer, Anna Croft, told 'We know that the Global Cuisines segment is expected to grow significantly in Australia as more customers look for simple solutions to create authentic meals at home. 'And this is a trend we are also seeing with our customers, with the Asian and Indian segments two of the fastest growing categories in our grocery aisle.' Coles said that the range, which offers curry pastes, marinades, pickles and sauces, is an 'example of how we're listening and responding to our shoppers'. 'Partnering with Chef Kapoor has been the perfect way to deliver real Indian flavours to Aussie dinner tables,' Ms Croft added. 'These amazing products take the pressure off and give you that full-flavour hit without spending hours in the kitchen – no hard-to-find ingredients, no complicated steps.' Despite knowing Chef Kapoor's huge reach with consumers, the supermarket said it has been taken aback by how many shoppers have turned out to meet the star. 'We've been blown away with the demand for our Arth Authentic Indian range since hitting the shelves,' Coles Senior Manager Global Cuisines, Joel Wishart, told 'Sanjeev is a global sensation, and it was fantastic to see so many customers get to meet him at Coles during his visit. 'We're seeing more Aussies seeking food and recipes from around the globe and Sanjeev's new range offers an authentic taste of India that's easy to prepare and delicious – with products starting from $3.' Chef Kapoor said the range was designed to take the guesswork out of cooking and help more Australians fall in love with Indian food. 'I've spent my career showing people how authentic Indian food can be easy and enjoyable, and the Arth range is the next chapter of that journey here in Australia,' he said. 'This range really is for everyone – whether you've grown up with these flavours or want to try something new. You don't need special skills or fancy ingredients but just a love of good food.' The supermarket giant said 'standouts' from the range include the Mutter Paneer Paste (270g) – a North Indian favourite for $5.80, and the Tandoori Marinade (270g) perfect for chicken or lamb at $6.00, as well as the Masala Khichdi – a risotto-style blend of rice, lentils and warming Indian spices for just $3.00.
Mint
01-05-2025
- Business
- Mint
‘Longer routes, extra hours of flying': Retired Air Marshal explains how India's airspace closure will affect Pakistan
India and Pakistan have closed their airspace to each other, meaning Indian airlines cannot use Pakistani airspace and vice versa. However, India's airspace closure will have a more severe impact on Pakistani airlines, according to Air Marshal (Retd) Sanjeev Kapoor. In a self-made video shared by news agency ANI, Kapoor is heard saying that India's decision to close its airspace to Pakistan's airlines in the wake of the April 22 Pahalgam terror attack is expected to severely disrupt Pakistan International Airlines (PIA) operations. This will increase the flight times and costs. Kapoor explained that tactical factors, such as longer routes due to the airspace closure, will lead to higher fuel consumption, delayed schedules, and reduced aircraft utilisation. All these are likely to significantly reduce PIA's operating costs. 'The flights originating from Islamabad to Kuala Lumpur of Pakistan International Airlines, which generally take about 5 hours 30 minutes, will now take 8 hours 30 minutes,' he said. 'Any aircraft originating from Pakistan that needs to travel to, say, Bangladesh or Sri Lanka will have to take a longer route over the sea,' Kapoor added. He explained the severe implications that the Pakistani airlines may have to face. 'This will lead to increased flying time, increased operating costs, and increased ticket prices. This will lead to increased turnaround times and a shortage of aircrews. The same aeroplane will have to be rotated back, which will be further delayed. This will lead to less utilisation of these aeroplanes,' the former Air Marshal noted. Air Marshal (Retd) Sanjeev Kapoor also took a note of how the closure of the Pakistani airspace would impact Indian airlines. Pakistan's decision to block Indian airlines from using their airspace will have a limited impact on its southern and western flight operations but will affect northern routes, especially from New Delhi, he said. 'Our flights operating from North India, international flights, especially from Delhi, get affected because we have to go to Gujarat and thereafter follow the westbound route over the Arabian Sea into the UAE and then further on. However, international flights operate south of Gujarat, specifically from Mumbai and Ahmedabad. Bangalore, Hyderabad, and Chennai - they are not affected at all,' Kapoor explained in the video. 'So there is not much implication for any of the flights operating from the southern Peninsula in our country except for flights operating out of the Delhi area for us,' he added.
NDTV
01-05-2025
- Business
- NDTV
Former Air Marshal Explains How India's Airspace Closure Will Hit Pakistan
Noida: Pakistan's decision to block Indian airlines from using their airspace will have a limited impact on its southern and western flight operations but will significantly affect northern routes, particularly from New Delhi, according to Air Marshal (Retd) Sanjeev Kapoor. However, Mr Kapoor said India's decision to close its airspace to Pakistan's airlines in the wake of the April 22 Pahalgam terror attack is expected to severely disrupt Pakistan International Airlines (PIA) operations, increasing flight times and costs. In a self-made video, Marshal Kapoor explained, "Our flights operating from North India, international flights, especially from Delhi, get affected because we have to go to Gujarat and thereafter follow the westbound route over the Arabian Sea into the UAE and then further on. However, international flights operate south of Gujarat, specifically from Mumbai and Ahmedabad. Bangalore, Hyderabad, and Chennai - they are not affected at all." "So there is not much implication for any of the flights operating from the southern Peninsula in our country except for flights operating out of the Delhi area for us," he added. For Pakistan, however, the implications are far-reaching. Mr Kapoor noted that tactical factors, such as longer routes due to the airspace closure, will cause higher fuel consumption, delayed schedules, and reduced aircraft utilisation, significantly denting PIA's operating costs. "The flights originating from Islamabad to Kuala Lumpur of Pakistan International Airlines, which generally take about 5 hours 30 minutes, will now take 8 hours 30 minutes... Any aircraft originating from Pakistan that needs to travel to, say, Bangladesh or Sri Lanka will have to take a longer route over the sea... This will lead to increased flying time, increased operating costs, and increased tickets (prices). This will lead to increased turnaround times and a shortage of aircrew. The same aeroplane will have to be rotated back, which will be further delayed... This will lead to less utilisation of these aeroplanes," he added. Earlier on Wednesday, India closed its airspace to all aircraft registered in Pakistan and those operated by Pakistani airlines, according to the Ministry of Civil Aviation (MoCA). India issued a Notice to Airmen (NOTAM) confirming the closure of its airspace to all Pakistani-registered, operated, or leased aircraft, including military flights, from April 30 to May 23 (estimated duration). Both India and Pakistan have now blocked each other's airlines from using their airspace, as the neighbouring country had already announced this step six days ago in the wake of the terror attack in Pahalgam that claimed the lives of 26 people.
