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The Hindu
20-05-2025
- Entertainment
- The Hindu
Different ways to enjoy masala chai
On International Tea Day (May 21), how about a bite of it too? Indians are not made for faint teas. Kadak chai, with the aroma of ginger floating in the air as the wake-up call, is our style. On festive days, our chai is festive too. A wave of special masalas for tea fights to overpower the delicate fragrance from those exorbitant candles. Masala chai, especially, is a game changer, the mention of which has the power to change the mood from dull to energetic. When Indians have experimented and managed to give momo and sushi an Indian avatar, will chai be left behind? Fuelled by TasteAtlas's ranking of masala chai as the world's second most popular non-alcoholic beverage (in 2024), chefs got into a tizzy to create tea-based desserts. For instance, chai and masala phirni, masala chai cheesecake, masala chai tiramisu, xandoh guri and saah (roasted rice powder with tea). Chef Francis Fernandez with Sodexo shares a quick tip, 'When you have the ganache with real tea decoction ready, you can make anything from chocolates to mousse. Our team prepared a masala chai chocolate as a finale to an Indian dining experience for a French team leader. We infused masala chai flavour with dark chocolate.' Does real chai go into making these desserts, or can one get the desired flavours from a spice mix of ginger, elaichi and cinnamon? 'Absolutely, the actual masala chai is important in preparing any chai-flavoured dessert. I also love the masala chai macaron that we make. I have also witnessed continental chefs smoke the meat with tea leaves.' Masala chai chocolate was also a limited edition creation by craft chocolate brand Paul and Mike. When chai is served, why leave the accompaniment? Rusk and chai combo is the Indian quick fix to the kuchisabishii (Japanese term to eat or snack, not out of hunger, but because your mouth feels bored). Thus, the Masala Chai Rusk Tiramisu was created by London-based Rishi Nanavati. This MasterChef London participant recreated the classic Italian dessert using a classic Indian pairing — tiramisu with masala chai and rusk. In this dessert, he replaced the savoivardi with rusk, coffee with tea and introduced flavours of masala chai. He also apologises to the Italians for adding the Indian tweak to their classic dessert. Another example of pairing chai with a traditional dish is Assamese chef Farha Naaz's dessert named Handoh Guri with Saah and Mascarpone. She paired the state's (Assam) most common cereal pairing — roasted rice powder (handoh) with tea. Reimagined it in a modern avatar served it with a dust of flavoured roasted tea powder and mascarpone and candied ginger. In Hilton, Tokyo, executive pastry chef Ratheesh Unni Nair used his masala chai creme brulee technique to create Jasmine tea creme for a mango pastry. Ratheesh said, 'I was inspired to create Masala Chai Creme Brulee to show Indian and Western fusion. I infused masala tea into the cream and milk to make the creme brulee. Infusing actual masala chai is the key to making the chai flavour stand out.' Still prefer drinking your masala chai? Program director at Sago House Singapore Ronan Keilthy said when they imagined a masala chai cocktail they had a lot of fun infusing the flavours of masala chai. He said, 'It was a clean and simple cocktail where the spices and the tea played muse with alcohol.' The trending ones are masala chai martini and masala chai toddy. These have nothing to do to LIT (Long Island Tea). Non alcoholic tea drinks, some with the masala chai and some without the masala too are the ones to look forward to. Chennai-based chef Vignesh Ramachandran has created a Masala Chai Lemon Iced Tea (no milk) and an Irani Chai Bubble Tea — Hyderabadi answer to the classic Thai Milk Tea Boba. These are available at Coffee Sangam, his newest venture in Hyderabad. Explaining how it is done, he said, 'For Masala Lemon Iced tea, cardamom and ginger are infused with black tea and served chilled with lemon and mint. Irani Chai Bubble Tea is an intense Irani chai flavoured with cardamom. It is served cold with tapioca boba.' Both teas were moderately sweet. Masala Lemon Iced tea definitely owes a hat tip to masala chai. How about popping a bottle of tea for your next party? Copenhagen Sparkling Tea, now available in India, is a blend of Nordic innovation with Asian tea traditions. Think floral fusion of Jasmine, chamomile, and Darjeeling First Flush. Nadia Sood, co-founder of Bebida Hospitality, says, 'Copenhagen Sparkling Tea is a gamechanger at parties because it can be served for anyone, from 10-year-olds to the 80-year-old. It is non alcoholic and low on sugar content of alcoholic drinks. It comes in three variants in India (LYSERØD, LYSEGRØN and BLÅ), each combining organic white, Oolong, green, and black teas. We like to position ourself as a healthy option that is not fizzy and alcoholic.' It is vegan. In a classic twist of having your cake and eating it too, masala chai confirms you can drink it and eat it too.
AsiaOne
20-05-2025
- Entertainment
- AsiaOne
Singapore's beef kway teow ranks 18th in best stir-fried dishes list, Indonesia's sambal goreng takes crown, Lifestyle News
Our local cuisine has once again made us proud by having not one, not two, but four dishes ranked on a list by experiential travel online guide TasteAtlas. This time around, it's for the 50 Best Stir-fry Dishes. Singapore's beef kway teow comes in at No.18, while its black pepper crab and chili crab come in at No.29 and No.36 respectively. Vegetarian bee hoon also makes it onto the list, coming in at No.40. [embed] At the top of the list is Indonesia's sambal goreng, while China's beef chow fun and stir-fry shrimps take the second and third spots. Other Southeast Asian dishes mentioned are Thailand's pad thai at No.5, Cambodia's lok lak at No.16 and Malaysia's sambal kangkong at No.33. One interesting dish which caught netizen's attention is called 'Ants climbing a tree' at No.26, a dish that originates from China. One person explained that the dish is not cooked with ants and is actually made with fried minced pork and glass noodles. The minced meat looks like ants while the glass noodle looks like trees, hence the name. TasteAtlas has had a few controversial lists before. In September 2023, they ranked Malaysia's roti canai as the best-rated bread in the world but in their list of recommended places to get good roti canai, Singapore's Mr and Mrs Mohgan and The Roti Prata House came out on top. And in March last year, they listed kaya toast as a sandwich from Singapore, which caused a bit of a stir among some Malaysians. [[nid:715734]] melissateo@
Daily Record
13-05-2025
- General
- Daily Record
Scotland's 'nine best meat dishes' crowned as family favourite tops list
Everything from Lorne sausage to red pudding is featured on the roundup. Scotland's "nine best meat dishes" have been named. Topping the list is a classic Scots dish that has long been a favourite amongst families. All over the country, there are unique delicacies that are enjoyed. Whether it is Cullen skink soup or Cranachan dessert, Scotland features a surprising variety of tasty cuisine. However, sometimes nothing can top a classic meat dish. Unsurprisingly, Scotland has plenty of those to choose from as well. Food experts at TasteAtlas have rounded up the "top nine Scottish meat dishes". The list features everything from Lorne sausage to red pudding. Read on for a roundup of Scotland's "nine best meat dishes". More information can be found on the TasteAtlas website. 1. Stovies Stovies is a beloved potato-based dish that is usually prepared in order to make use of leftover meat. The one-pot dish features potatoes that are slowly stewed with vegetables including onions and carrots and meat such as mutton or beef. The name of the dish comes from 'to stove' in Scots, which means 'to stew'. It is often accompanied with a side of oatcakes and milk—and sometimes even pickled beetroot. 2. Scotch pie Scotch pies are another classic Scottish dish that are widely considered to be among the best the country has to offer. A traditional meat pie, they are usually filled with seasoned minced meat and encased in a crisp, double-crust pastry shell. A Scotch pie is a popular choice for both a snack and a light meal, and can be eaten either hot or cold. As we previously reported, a butchers was recently named as serving up the best Scotch pie in the whole of Scotland. 3. Mince and tatties Mince and tatties is one of the most iconic Scottish dishes out there, and it is not hard to see why. Often considered the country's national dish, it was traditionally served in school canteens and often top polls of the nation's favourite plates. As the name suggests, mince and tatties is usually comprised of ground beef—traditionally low-quality cuts—and potatoes. The beef is stewed with vegetables including carrots and celery, while the potatoes are usually mashed and mixed with cream and butter. 4. Lorne Sausage Also referred to as square sausage, Lorne Sausage is a Scottish breakfast staple. Despite its name, however, it is not actually a sausage at all—since no casing is used to hold the meat in shape. Lorne sausage is made with a mix of ground beef, rusk, and a number of spices including nutmeg and cilantro. It is then cut into square slices, which are usually fried or grilled. 5. Balmoral chicken This is a popular Scottish dish that is comprised of chicken breast stuffed with haggis. The meat is then usually wrapped in bacon, before being baked or grilled. Often, Balmoral chicken is served with a creamy whisky or peppercorn sauce and mashed tatties and peas. It is usually eaten on special occasions, with the haggis providing a traditional Scottish flair. 6. Kilmeny Kail Kilmeny Kail is a rabbit dish that originates from the Kingdom of Fife. It features a mix of rabbit, bacon, greens, and salt. To make Kilmeny Kail, the rabbit should first be cleaned and then cut into pieces. The meat is then simmered with bacon in a large pot for up to three hours. 7. Scottish Rabbit Curry Scottish rabbit curry is akin to a British rabbit stew with added curry. The traditional dish originates from Scotland, though is seen all over the UK. The hearty curry includes rabbit, bacon, flour, butter, stock, onions, celery, mushrooms, and salt. When making the dish, the meat is browned in a pan and then the bacon is sautéed in the same pan. 8. Red Pudding This is a popular meat dish that is served at chip shops across Scotland. It can also sometimes be eaten in sandwiches, or even as pizza topping. Red pudding is a traditional meat pudding that consists of cuts of pork, suet, fat, and a number of spices and seasonings. Resembling a sausage, it is usually sliced and then fried or deep fried. 9. Howtowdie wi Drappit Eggs If you have never heard of howtowdie, your first instinct upon seeing the word is that it is 'how to die'. In fact, the name of the dish comes from the old French word 'hétoudeau'—meaning 'capon' and 'drappit eggs'. Howtowdie is a classic Scots dish consisting of boiled chicken that is usually either stuffed or sided with skirlie—a blend of oatmeal and onions sautéed in fat. Typically, it is seasoned with nutmeg, coriander, and ground black pepper, and served on a bed of kale, silverbeet, or creamed spinach, before being topped with poached eggs.
Indian Express
12-05-2025
- General
- Indian Express
From ancient Kalinga to chappan bhog, a deep dive into Odisha's flaky temple staple khaja
Odisha's iconic sweet, khaja, has been ranked among India's top 10 best sweet pastries by TasteAtlas. GI-tagged and carrying deep religious significance, this flaky sweetmeat originates in the Mauryan empire. Beyond the borders of Odisha, khaja is also found in different forms in Bihar and Andhra Pradesh, making it a temple staple. According to the global culinary guide, there are many regional varieties of khaja — the ones from Silao and Rajgir (in Bihar) are characterised by their puffiness, while khajas of the coastal part of Andhra Pradesh are dry on the exterior and filled with sugar syrup on the inside. For the next installment of our series Bites of History, where we delve into the delicious history of India's iconic culinary treats, celebrity chef Ananya Banerjee takes us through the history and legacy of Odisha's iconic sweet. 'Khaja is believed to date back over 2000 years, making it one of the oldest surviving Indian sweets. Its origins are traced to Kalinga (ancient Odisha), where it was a prized offering in temples and royal courts,' said Banerjee. According to her, what makes khaja stand out is its association with the Jagannath Temple in Puri, where it is one of the chappan bhog (56 offerings) served to Lord Jagannath daily. It's also sold in large quantities around the temple, becoming a symbol of religious devotion and cultural pride. Khaja is a multi-layered, crisp, and flaky dessert that is deep-fried and soaked in sugar syrup. Banerjee shared that 4 primary steps go into preparing this delicacy: 1. Dough Making: A firm dough is prepared using maida and ghee. It is rolled out into thin sheets. 2. Layering: The dough sheets are stacked, rolled, and folded—this gives khaja its distinct layered texture. Often, a paste of flour and ghee (known as sata) is applied between layers. 3. Shaping and Frying: The pieces are cut into rectangular or diamond shapes and deep-fried until golden and crisp. 4. Sugar Bath: Once fried, the hot khajas are dunked into thick sugar syrup. The outer layer absorbs just enough syrup to become glossy and sweet without losing its crunch. As a Mahaprasad of Lord Jagannath, it holds deep spiritual value and religious significance. Pilgrims often carry it back home, spreading its fame far and wide. The contrast of crispy, flaky layers with a soft sugar glaze gives khaja a delightful mouthfeel,' said the chef. Even though it is sweet, it is not overly cloying and happens to stay fresh for several days without refrigeration, making it a great travel sweet or gift, she added. Suffice it to say that khaja is not just a dessert—it's a culinary heritage of Odisha. This sweet treat is a symbol of celebration and can be found during festivals, weddings, and temple visits. Ishika Roy is a is a Trainee Sub Editor for the lifestyle desk at The Indian Express. She shares a keen interest in reading, writing and researching on all things beauty, entertainment, pop culture and lifestyle. Ishika holds a Bachelor's degree in Sociology from Miranda House, Delhi and a Post-graduate degree in Journalism from Symbiosis Institute of Media and Communication, Pune. ... Read More
Hindustan Times
07-05-2025
- Politics
- Hindustan Times
Can you guess what Gujarati snack in PM Modi's favourite dish? We have the recipe for you here!
Taste Atlas published a list today, featuring some of the foremost world leaders, along side foods they reportedly love to bits. PM Narendra Modi was of course on that list, and listed next to him was the sumptuous khichdi, followed by Gujarati snacking delights dhokla and khandvi. PM Modi reportedly loves this Gujarati dish! Recipe alert If you too love a delicious little Gujarati snack every now and then, here we have for you, the most convenient khandvi recipe you could possibly come across! Ingredients: Gram flour (besan) - 1 cup, dahi - 1/2 cup, water - 2 cups, turmeric powder - 1/2tsp, salt to taste, asafoetida (hing) - a pinch, crushed green chillies - on the basis of your spice tolerance; For tempering — mustard seeds - 1tsp, sesame seeds - 1tsp, slit green chillies - a few, curry leaves - sprig, chopped coriander leaves - a handful Method: In a big mixing bowl, sift the gram flour and add in the dahi and water. Go in with the turmeric powder and salt and whisk together till there are no lumps. Now add the crushed green chillies and give another good whisk, before straining the mixture through a sieve once again to get rid of the chilli bits. Now add this to a pan and keep whisking on heat. The mixture is bound to start thickening significantly — you are to wait to have it reach a point where it feels gelatinous. A good way to check would be to take some of the mixture on the spatula and spread it on the back of a steel bowl. Wait for a few second before trying to peel it — if it rolls off, the way a khandvi is supposed to, your mixture is ready. But till it isn't, don't stop whisking. Pour out the mixture onto a tray and and let it cool down to room temperature before chopping into cubes. Now in a separate pan, heat some oil followed by mustard seeds, sesame seeds, slit chillies and curry leaves. Add in the khandvi cubes and give it a good toss before serving. (recipe from Desi Recipes) This recipe is sure to have you sorted on the snacks front for your next chai session!
