‘Ice cream is my comfort food.’
Jessie Ware

What's Hip in Food This Summer?This must be the creamiest, most indulgent tub of ice cream I’ve dug into of late. The flavours were natural, the ice cream smooth, creamy and not too sweet, the online ordering process even smoother. After ordering it quite effortlessly on a snappy and easy app, it was home delivered in under an hour  The ice  cream was as good as expected. I’d heard great reviews and it certainly didn’t disappoint! It was the smooth process via foodpanda that actually took me by surprise as I’ve had some terrible other online app shopping experiences of late!Foodpanda.inAs time goes by, foodpanda is constantly evolving, getting better and better. They listen, are eager for feedback, and then work on it. My last experience was slightly bleh because of the pizza we ordered, the pizza company, an MNC, sorely lacking. Not the panda to blame, yet I was curious this time around. And what a pleasant surprise. Things worked like clockwork, the app interface snappy and pleasing. Confirmation messages, a call from the service provider, the happy panda face had me smiling right back! An hour from placing the order, the bell rang and hello, there was ice cream!!

Foodpanda and  Ice-Cream, PiccoLickoYesterday was well spent ‘eating’. The day began on a very indulgent note as a bunch of us tripped excitedly across Chandni Chowk,  cameras in hand, for a food photo walk. The place was buzzing with social activity rater than business activity since it was a day of celebration, Eid. We hit the road quite early and there was no end to the indulgence. Returned home and headed to my parents for a sumptuous lunch, and swore I would never eat for the next few days!Chandni Chowk, Delhi 6, Darter photowalk

Nagori halwa, Delhi 6Today had to be a rather low key diet day. It began with thoughts of just water all day, then maybe milk, yes a bowl of fruit would be good! Then along came this very fun offer from foodpanda, tied to a contest, and I caved in to temptation! Pick a trend, order, take pictures, blog about it. foodpanda is an up-and-coming website that operates by delivering food from a wide range of restaurants to either homes and/ or offices in 100+ cities in India. Ice-Cream, PiccoLickoA meal wasn’t on the radar, but given the beautiful, rainy weekend, some indulgent low fat ice cream seemed like the next best thing! To make it interesting, I paired the Butterscotch Caramel Cake Ice Cream with a slice of eggless wholegrain chocolate chip pie I baked 2 days ago, and Mango Mania with freshly cut mangoes and sprigs of mint. Strawberry Cheesecake Ice Cream was good on it’s own. Just too good! So, What’s Hip in Food This Summer?

FoodpandaFor me, ice cream is Hip in Food This Summer! Eat anytime, store ahead, get creative with it, or then just DIG IN! It’s a fun contest, a simple one that spoils you too as you get vouchers to order the food you blog about!  More information here, and the rules here. Hurry because the contest is limited to the first 40 participants.

“The best food items everyone should try out this summer”

Join the contest for a chance to win an amazing prize! If you are a blogger and you like to consider yourself a real trendsetter, don’t wait up. Be the one to decide what’s going to be the hottest food trend this summer.

Complete these 3 easy steps and win!

1. Go on foodpanda.in and order your choice of the ‘most hip’ food items
2. Take a couple of stunning pictures
3. Write a blog post and express your choice of this summer’s next top food trends.

See. As simple as that.

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Also find me on The Rabid Baker, The Times of India

“I figure it’s a European thing to eat cheese and crackers before a meal – that’s my afternoon snack, or I do it before dinner.”
Andrew Luck

Oats Nut Crispbread Oats Nut Crispbread … some pleasures in life are simple. These are one of those. Nibble, nibble, nibble. This crispbread is just the right thing for healthy snacking. Also just right for the cheeseboard, with dips, fruit, crumbled over salad, layered into a savoury parfait … or then, the dough baked into bite sized canapes.

Oats Nut CrispbreadNeed I say more? It’s a recipe I developed for the Saffola Fit Foodie website, and it’s one I now make often. It’s amazing how versatile oats as an ingredients can be, and also how much you can push your boundaries if you think out of the box. This recipe is just a small beginning to get you going, to encourage you perhaps to get off the refined way of life. Oats Nuts Crispbread It’s not that I don’t used all purpose flour at all, but I’m happy to say it might be a mere 5% of my baking that sees it. The odd birthday cake, some in a pizza base, maybe in bread dough paired with wholewheat, yet it’s an achievement.

Oats Nuts Crispbread And one of the easiest ways to make the wholegrain transition is via crackers. They are easy, versatile, can be rolled into submission, heartlessly broken into shards or daintily cut into perfect shapes. They are also an absolute treat to eat. Grab some really nice cheese, a chilled glass of wine if you like, fresh fruit and dry, salad leaves, micro-greens, cold cuts, some good company {else a good book} … settle yourself in a heap and get nibbling!

Oats Nuts Crispbread For me these are good any time of the day, any day of the year. Of course I love putting them together more in winter when beet greens and rocket are flourishing. Yet summer is here, a dab of feta, some caramelised onions & garlic jam, balsamic mushrooms, olives, sun dried tomatoes …. you get the drift? Now all you need to do is to make these! You knead to roll!!

Recipe: Oats Nut Crispbread
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Summary: Delicious, light, addictive, versatile and simple to make, this Oats Nut Crispbread is very addictive and makes quite the perfect snack for a hungry nibble. If you are adventurous enough, you can even bake the dough into bite sized shells for canapes!

Prep Time: 15 minutes
Total Time: 1 hour

  • 160 gm whole wheat flour
  • 115g oats {1 cup}
  • 40g walnuts, roughly chopped
  • 20g white sesame seeds
  • 20g black sesame seeds
  • 1½ tsp salt
  • 1½ tsp baking powder
  • 1 tsp garlic powder
  • 2 tbsp /30 ml extra virgin olive oil
  • ¾ cup / 175 ml water {approx}


  1. Preheat oven to 180C. Line 2 cookie sheets with parchment paper.
  2. Place the flour, oats, salt, garlic powder, baking powder and walnuts in bowl of food processor, and pulse for a few seconds to chop walnuts. Add seeds and oil. Pulse briefly to mix.
  3. Turn into a large bowl, add 1/2 a cup of water and knead into a smooth firm dough, adding more water as required.
  4. Knead for 2-3 minutes, and allow to rest, covered, on the counter for 15 minutes.
  5. Roll out on a lightly floured counter, and cut into desired shapes with a fluted pastry cutter, a pizza cutter or a knife
  6. Place on prepared baking sheets and bake for 15-18 minutes until lightly coloured and golden brown on the edges.
  7. Cool on racks. Store in an airtight container in a cool place.
    Serve with dips, on a cheese board etc.

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“I’m not a vegetarian! I’m a dessertarian!”
Bill Watterson

Kokum Coconut Milk Panna Cotta Kokum Coconut Milk Panna Cotta … as if the Italian version of the panna cotta wasn’t delicious enough, the coconut milk version is glass scraping good too. So when the very sweet Ajit posted about a kokum cooler on FB, I was instantly on his case. “Want Want Want”, I said {read pleaded}. The fine, ever obliging and efficient man that he is, ensured that I had a ‘kokum’ package in my hands a few days later. It was a 100 watt smile on my face I tell you!

Four Seasons Vineyards, Baramati, Pune, India 26

Four Seasons Vineyards, Baramati, Pune, India Ever since we had the sol kadi {top left corner, and just above} at Baramati on the wine fam trip to Four Seasons Winery a couple of years ago,  kokum has had me smitten. Must be a taste bud thingy. I might bake and make a load of sweet stuff, but my heart belongs to savoury. Piquant, tangy, sharp, citric … flavours that make my mouth water. Add garlic, astoefetida, sumac, phalsa berries, raw tamarind to the list and you just might hear my heart sing out loud.Kokum Coconut Milk Panna Cotta Kokum or Garcinia Indica  is indigenous to the Western Ghats region of India located along the western coast of the country. It is used as a staple souring agent typically in Goan cuisine and some parts of Maharashtra and Karnataka. Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Goa and Konkan region.

So you can imagine my happiness when the package with kokum arrived. With it, a sweet hand written note from the A of A & N, a blog that I first connected with several years ago. At the time A & N were in the US, and regaled their audience with tales of getting flood waters in their home, food and a lot more. The they came back to India, and we reconnected. A and me exchanged notes over ingredients, oohed and aahed over experiments with 100% whole wheat bread, and a lot more…

Whole Wheat BreadThe N of course is the sweetest thing to walk the earth… joyful, exuberant and uber talented. She works with of my most fave online furniture stores Urban Ladder. Anyway, to cut a long story short, A in his note said “I’m sure you’ll work your magic and turn it into something wonderful. Looking forward!” The pressure that didn’t allow me to make just a simple cooler. I wanted to make something to embrace sweet & savoury for summer….

Kokum Coconut Milk Panna CottaI knew it was panna cotta. To tie in the coastal flavours from where kokum is born, it was going to be a coconut milk panna cotta. Vanilla bean because I love it so, and it flavours the panna cotta gently.  More flavours because I have bunches of lemon grass growing outside, and a box of kaffir lime leaves in my freeze. The pairing was beautiful. The basic panna cotta pairs well with most fruit …. so think strawberries, cherries, blueberries, mango, blackberries…

[print_this]Recipe: Kokum Coconut Milk Panna Cotta
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Summary: Kokum Coconut Milk Panna Cotta … gentle, tropical, flavourful, this panna cotta gone light comes alive with the zing of kokum. The pairing is beautiful. The basic panna cotta pairs well with most fruit …. so think strawberries, cherries, blueberries, mango, blackberries if you can’t find kokum. Serves 6

Prep Time: 5 minutes
Total Time: 30 minutes {plus chilling}

  • Coconut Milk Vanilla Panna Cotta
  • 400ml coconut milk
  • 200ml single cream {Amul 25%}
  • 3/4 tbsp gelatin
  • 1/2 vanilla bean, scraped
  • 1 stalk of lemon grass, bruised
  • 2-3 kaffir lime leaves, bruised
  • 75-100g raw sugar {as per taste}
  • Kokum White Chocolate Ganache
  • 80g white chocolate
  • 25g single cream
  • 25g kokum concentrate {recipe follows}
  • Kokum concentrate {makes enough for a jugful of kokum cooler. Can be made a day or two in advance}
  • 12-15 kokum halves soaked for an hour in 250ml hot water
  • 200g raw sugar
  • Pinch of Himalayan pink salt

White chocolate shavings or coconut chips, fresh mint to garnish


  1. Kokum concentrate
  2. Run the soaked kokum halves, sugar and salt in a blender to get a smooth concentrate. Pass through a sieve if you like.
  3. Store covered in a glass/non reactive container in the fridge , covered, for 4-5 days.
  4. Coconut Milk Vanilla Panna Cotta
  5. Warm 75ml coconut milk in a small bowl, and sprinkle the gelatin over to allow it to soften. Leave to stand.
  6. Place remaining coconut milk, cream, scraped vanilla bean, sugar, bruised lemon grass and kaffir lime leaves in a heavy bottom pan, and bring to a simmering boil. Turn off heat, add the bloomed gelatin and stir in well to mix.
  7. Allow to cool while the flavours seep in.
  8. One it has cooled down, strain and pour into serving bowls/glasses, leave to set for 3-4 hours.
  9. Kokum White Chocolate Ganache
  10. Pace white chocolate and cream in a heat proof bowl and microwave for 30 seconds to a minute until the chocolate has almost melted. Stir until smooth, then stir in the kokum concentrate. Add more concentrate if you like.
  11. Spoon the concentrate over the set panna cotta, drizzle some .extra concentrate over if you like.
  12. Garnish with white chocolate curls, coconut chips and fresh mint.


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Also find me on The Rabid Baker, The Times of India

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