FASTING FOR NINE DAYS & FEAST AT ANTIQUE BAZAAR

FASTING FOR NINE DAYS & FEAST AT ANTIQUE BAZAAR

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 Special “Navratri” Menu:

Nine Days of fasting , choose from the special selection of cuisine like Sweet potato chaat, SabudanaBare, Kutu ki poori and Shrikhand etc.At Four Points by Sheraton, Bur Dubai

Celebrated with great fervor in North as well as South India, Navratri is a 9-day long festival that is dedicated to the 9 manifestations of Goddess Durga. The tenth day of the festival is commonly referred to as ‘Vijayadashami’ or ‘Dussehra’. Like many other festivals, Navrati too encompasses fasting and then feasting. During the 9 days of Navratri, a special menu is adhered to, abstaining from meat, alcohol and processed food, as the body is set for detoxification.

With respect for tradition, Chef Hoshiyar and his team at Antique Bazaar have specially curated a menu offering a vibrant range of beverages, snacks, mains and desserts which appeals to all palates. North Indian dishes such as Dahi Bhalla Chaat, Arbi Masala, Dahiwali Aloo ki Subzi,  as well as Gujarati Kadhi Pakode, Dhokla, Sabudana Khichdi and much more are on offer. Traditional sweets like Phool Makhane ki kheer and Shrikhand end the Navratri culinary experience.

Antique Bazaar’s A La Carte Navratri Menu will be available from October 1st to 10th.

VEGETARIANS READ THIS CAREFULLY

VEGETARIANS READ THIS CAREFULLY

You must be shocked after reading the title of my blog, I am Vegetarian, but I am eating food outside and home cooked. Yes I am vegetarian by birth and because of my religious background. I usually read the list of ingredients at the back of packing because there are so many cooked foods or packed foods contain chemicals of animal origin. First of all I checked the Green Circle in the square means suitable for vegetarian. I recently read on the net list of the ingredients may be of animal origin, which I am sharing with you:

AMYLASE

GLYCERIN

ENGYMES
FATTY ACIDS
PEPSIN
LECITHIN

EMULSIFIERS

RENNET

TRYPSIN
OLEIN
STABILISERS
POLYSORBATER
STEARIC ACID

SODIUM STEARAYL

PALMITIN

E 120, E 140, E 141, E 153, E 161, E 252, E 280, E 322, E 430, E 436, E 450, E470, E481, E491, E495, E 540, E545, E 552, E570, E572, E623, E627, E631, E635 etc.

Most of the cheese contains Rennet derived from the intestine of cow, but there is Renin also available as a substitute of Rennet, which is plant based, suitable for vegetarians.

Most of the pudding, cheese cakes and Jellies are made of gelatin that is made by boiling of bones and cartilages of animal. Agar Agar is the name of plant based gelatin substitute. It’s known as Chinese grass also. Margarine sometimes contains fish oil.

Chewing Gum may contain glycerin so be careful to read the label about glycerin, it may be derived from vegetarian or non-vegetarian sources. The same way some of the Chocolate contains E 322 and Lecithin, but don’t worry there are plant based Soya Lecithin is available the only question is to read the packet carefully.

 

SPEAKEASY & BUILD YOUR OWN BURGER

SPEAKEASY & BUILD YOUR OWN BURGER

 

Speakeasy is an American themed bar, known for its delicious mouth-watering burgers that are named after famous musicians of the early 1900s.

Speakeasy organized ‘Build-Your-Own-Burger’ competition exclusively for food lovers & bloggers. Here are some of the memories of the great event. It was truly entertainment with building the burger with the choice of fillings. I really enjoyed the dart game.

 

Restaurant: Speakeasy Bar and Restaurant

Brief description: American themed bar located on the Lower Plaza level of Ramada Plaza JBR and has been awarded as the “Best New Pub 2013” by Time Out Dubai.  Reflecting the traditions of speakeasies from the prohibition era of 1920’s, it offers a wide selection of drinks, cigars, burgers, grills and entertainment including theme nights, DJ, jukebox, and a darts area.

ART OF PLATING AT MALL OF EMIRATES DUBAI: DUBAI FOOD FESTIVAL 2016

ART OF PLATING AT MALL OF EMIRATES DUBAI: DUBAI FOOD FESTIVAL 2016

Majid Al Futtaim’s malls in Dubai host live culinary demonstrations for Dubai Food Festival

Watch the masters in action at Mall of the Emirates producing their unique ‘Art of Plating’ concepts:

Thursday 3rd March

12:00pm: Chef Paul Botista, Common Grounds

2:00pm: Chef Master Pizzaiolo Rosario, 800 Degrees

4:00pm: Master Chef Silvena Rowe, Omnia Baharat

6pm: Chef Luigi Enriquez, Texas De Brazil

8pm: Chef Camille Rigwan, Apres

Friday 4th March

12:00pm: Chef Hussam, Azkadenya

1:30pm: Master Chef Tim Ryder, Master Chef New Zealand 2015

4:00pm: Chef Master Pizzaiolo Rosario, 800 Degrees

6:00pm: Chef Vishal Pareek, Angelina

8:00pm: Chef Camille Rigwan, Apres

Saturday 5th March

12:00pm: Chef Paul Botista, Common Grounds

2:00pm: Chef Waleed, Sheraton

4:00pm: Chef Hussam, Azkadenya

6:00pm: Chef Vishal Pareek, Angelina

8:00pm: Chef Camille Rigwan, Apres

 

 

While at City Centre Deira twenty-one-year old Chef Nikita Gandhi, the youngest participant to win the reality series ‘Master Chef India’, and who was crowned India’s top vegetarian chef on the popular show, will be cooking live on March 4th, from 2:00pm to 4:30pm.

 

Emirati sensation and young Chef Bader Najeeb, specialized in baking desserts and known for his contagious passion, will be cooking live at City Centre Mirdif, on March 4th, from 2:00pm to 4:30pm.

CANAPE’S AND CHRISTMAS PARTY

CANAPE’S AND CHRISTMAS PARTY_DSC0054

 

Christmas is here, schools are closed for winter break and everyone is rushing for buying gifts and other stuff. Some already planned ahead for Christmas party. The whole idea for party is fuss free and fabulous. Canapés are not only a tiny bite of food but very easy to make.

The trend of party food is completely changed. As the norm of health conscious people is increasing the same way the style of finger food is changed.

The gorgeous looking finger food is the latest craze in dinning trends. Small yet terrific in taste are very popular food for small of big parties.

Canapés are hassle free food for party. Any party without the good starter is just like boring seminars.

Canapés are easy to prepare in advance. The success behind this tiny food is based on your creativity. The color of the food and garnishing should be perfect to attract the eaters.

The appeal of the canapés is in the look and looks. The success of perfect canapés required little extra attention. It should be an eye catching, cleverly presented or garnished and easy to pick. Another secret of the canapés is the balance of flavor. Use a variety of breads to break the uniformity. Different topping required variety of bread, like white, brown, rye and multi seeds. Thinner the better and use colorful garnish for topping.

Apply a thin layer of fat to prevent the sogginess.

Cookie cutters are really time saver to make good looking canapés.

Plan 5-6 per serving for the number of guests, because some of the guest will not stay for main course.

I have read somewhere that normal person can eat 10-12 canapés in the party. This tiny morsel of food is delicious divine and easy to gulp. I am sharing my experience of tested and tries toppings for canapés.

Wait for the recipes it will be soon coming on my blog:

  • Canapés with Cucumber & Feta cheese
  • Canapés with Sundried Tomatoes & Olive petes
  • Canapés with Avocado and roasted nuts
  • Tiny Panini
  • Sweet Potato mesh with parsley
  • Panfryed Pineapple and Bell pepper
  • Cheese with Zattar
  • Cheese with apricot or mango jam
  • Fresh Mozzarella and cherry Tomato
  • Smoked eggplant with pinenuts
  • Grilled potatoes with rosemary
  • Mushroom & Baby corn

FIG STUFF DAHI KEBAB: DIWALI SPECIAL

FIG STUFF DAHI KEBAB: DIWALI SPECIAL

My First recipe for Diwali 2015 :Day 1

Serve:4

PREP: 5 Hour

Cooking Time: 30 Min.

INGREDIENTS

1 kg. Yogurt

1 cup grated cottage cheese

2 tbsp. Corn Flour

2 tbsp. Bread Crumbs

Salt to taste

Clarified Butter for shallow frying

For stuffing

2 Figs Soaked & Chopped

1 tsp. Grated Ginger

Pinch of Black salt

For Serving

12 Grapes, finely sliced

4 Small Radish, Optional

4 tbsp. date Chutney

2 tbsp. Fresh Coriander, Finely chopped

METHOD

Tie yogurt in the cheese cloth and hung it for 4 hour to remove extra water. After 4 hours remove the thick yogurt and keep it in the fridge for half an hour.

Mix all the filling ingredients and keep aside.

Mix hung yogurt with grated cottage cheese, corn starch and bread crumbs. Add salt and mix gently. Make lemon size ball with the mixture and fill each one with the fillings and flat gently. Heat the flat pan and smear with clarified butter. Shallow fry all Dhahi Kebabs on medium high heat till golden.

Serve hot with date chutney and top with grapes, coriander & radish.