“The more you know, the more you can create. There’s no end to imagination in the kitchen.”
Julia Child

Smoked Bhopali Köfte with Turkish spicesSo I made Smoked Bhopali Köfte yet again a few days ago, this time a twist of taste with Turkish spices. I thought I’d shared the original recipe earlier, but just found it in my drafts! So here it is again, a recipe from an old aunt in Lucknow, one that is infinitely adaptable to taste as most curries are. This time it’s inspired by Turkish cuisine. Köfte or kifte, or kofte aka meatballs are found in possibly every cuisine and across different cultures. It is interesting to follow the trail to see how different cuisines have their own version of simply put, minced meal balls. India offers a smattering of vegetarian koftas as well – paneer, lauki, banana etc.

Kofta is a meatball or meatloaf and is a part of Jordanian, Albanian, Afghan, Azerbaijani, Arab, Armenian, Balkan, Bangladeshi, Greek, Indian, Israeli, Iranian, Kurdish, Pakistani and Turkish cuisine. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In Bangladesh, Pakistan, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of pork, beef, veal or mixtures of them.

Turkish pidesOne of my favurite cusuines is of course Turkish cuisine, very adaptable to the Indian palette, very flavourful and fun. Takes me to back to Turkish flatbread pizzas or pides I made a while ago, or these Turkish Adana Kebabs which I make quite often. Turkey, once widely acknowledged as the centre of the ancient world, is a gateway between the civilizations that surrounded the Mediterranean and the Far East. It has long been called home by enterprising and hardy traders who introduced exotic spices and flavours between the two civilizations. Fertile land encouraged a varied cuisine, rich in meat, grains, seafood, fruit and vegetables.Smoked Bhopali Köfte

[print_this]Recipe: Smoked Bhopali Köfte
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Summary: Lightly spiced, moist, flavourful lamb mince Smoked Bhopali Köfte with a Turkish influence. Enjoy them in this Indian style curry, else grill them as kebabs if you like. Serves 4

Prep Time: 20 minutes
Total Time: 1 hours

  • Köfte
  • 500g lamb mince
  • 1 small onion, grated
  • 4 cloves garlic, minced {reserve 1/2 tsp}
  • 1tbsp sumac powder
  • 1 tsp paprika
  • 1tsp garam masala
  • 2 tbsp fresh coriander, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 2 tbsp oil for frying
  • For smoking
  • Piece of coal for smoking
  • Few drops of ghee
  • Betel leaf or small piece of aluminum foil
  • Gravy
  •  3 onions {1chopped, 2 minced}
  • 1tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp thick yogurt
  • 1/2 tsp red chili powder
  • 2 tsp coriander / dhania powder
  • 1/2 tsp garam masala powder


  1. Köfte
  2. In a large bowl, mix together the mince, onions, garlic, sumac, paprika, garam masala and salt.
  3. Heat the coal over an open flame until red hot. Make a hole in the mound of minced meat, cover with a pan/betel leaf or piece of aluminum foil. Put hot coal on the leaf, topped by the reserved half tsp of garlic paste. Quickly drizzle the few drops of melted ghee over, and immediately cover the sizzling coal with a small bowl /steel katori pressed into the mince. Cover the bowl with a heavy lid, and leave to smoke for 15-20 minutes.
  4. Now discard the coal and  betel leaf, hand mix in the chopped fresh coriander and mint, and make small meatballs/köfte.
  5. Heat 2 tbsp oil in a heavy bottom pan, and gently fry the köfte over medium high flame until golden. Reserve in a covered bowl.
  6. Gravy
  7. In a bowl, mix the minced onions and all the ingredients for gravy, except chopped onion and velvetier.
  8. Heat the remaining oil in the same pan and fry chopped onion until golden brown.
  9. Add the onion and masala mix. Add salt to taste and simmer covered until the masala is roasted and the oil leaves sides.
  10. Gently slide in the köfte one by one, stir gently to coat and simmer for a further 10-15 minutes.
  11. Sprinkle over with velvetier if using.
  12. Serve hot with naan, parathas, rice etc, with a salad on the side.


If you get a chance to travel through Turkey, do try to make a point of seeking out traditional food, and we don’t mean to stick only (pun intended) with their mouthwatering kebabs. They have a heritage of well over 1300 years of history and a long and storied tradition in the making of delicious, must-try Turkish dishes sourced from the best of local ingredients. Here are some typical Turkish dishes that you should make a point to sample when you are fortunate enough to drop by for a visit via last minute package holiday deals with the family. Holidays also allow you to put your feet up and relax while you enjoy the delicious local dishes and delicacies on offer:

6 Must Try Turkish Dishes

1. Lahmacun translates from its Arabic roots as dough with meat, coming originally from Syria. The meat is minced lamb or beef with chopped onions, that has been cooked and flavoured with spices, usually cinnamon, allspice and chilli, although each recipe will be someone’s family tradition. This is spread over a flaky, flat bread, similar to pizzas, but traditionally rolled up to eat on the move, long considered as one of the original fast food in Turkey.

2. Menemen is renowned by travelers throughout Turkey as a hearty, tasty meal that sets you up for the day. The base is chopped onions, peppers and tomatoes, simmered in a frying pan with some paprika and black pepper, topped with eggs, which are either cooked whole, or stirred into the dish. Another very budget-friendly Turkish comfort food.

3. Börek are all essentially a form of pie, with a filling wrapped in pastry, usually containing meat, cheese, potato or spinach, or a combination of one or more of these, and come in a variety of shapes and styles. There are various shops that sell the pies, but the best come from specialist Börek shops, which are worth seeking out for your first experience of this dish. Ask for the house specialty and you are sure not to be disappointed as their pride and reputation will be at stake.

4. Köfte are a type of kebab made by forming a delicious mix of minced meat and spices, typically lamb and cumin, on to skewers, before broiling them over an open flame. You will find these all over Turkey, which is always a good sign, where they are eaten served with pitta bread, or served with a salad or in a fresh tomato sauce.

5. Bulgur Pilavi is similar to a rice pilaf but made with bulgar (cracked) wheat instead, and is a typical central Anatolian dish. The grains themselves have a pleasant, nutty flavour, but they simply form the base for a wide variety of additional ingredients, most commonly onions, tomato, peppers and mint.

6. Dolmas refers to a style of dishes that are very popular throughout the country. Meaning in Turkish simply ‘stuffed’ they cover a range of vegetables with either a meat or vegetable filling. The meat ones tend to be served hot and the non-meat cold.

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“Bread, milk and butter are of venerable antiquity. They taste of the morning of the world.”
Leigh Hunt

GF Blueberry & Mango Yogurt Trifles GF Blueberry & Mango Yogurt Triflessummer of happiness in ever sense of the word. It’s a celebration of flavours, of the season, of delicious, healthy things in life. The good thing is that the Blueberry & Mango Yogurt Trifles recipe is very doable, quick and quite hassle free. Almond meal in the sponge makes it gluten free too! Play around with ingredients in your pantry and fridge, skip the almonds if you are catering to nut allergy or don’t have any on hand. Substitute the nut meal with plain flour or 1/2 whole wheat + 1/2 all purpose flour.

GF Blueberry & Mango Yogurt Trifles Mother Dairy #SummerOfHappinessThe idea is to enjoy every season in the most delicious way. An even easier way might be to omit the sponge completely. Layer fresh fruit and Mother Dairys creamy and yum fruit yogurt, chill for a bit, and voila – light, healthy, refreshing summer dessert. Or make a granola fruit yogurt parfait with granola, fruit and fruit yogurt. It’s the Mother Dairy #SummerOfHappiness. Explore how much easier can it get with their line of products. For me fruit pairings are fab, specifically yogurt with fruit in any possible way, and summer is the best time for it!Mother DairyI am a through and through dairy lover. I can live forever on dairy products – milk, yogurt, cottage cheese, flavoured yogurts. It’s no coincidence that you will find loads of recipes using dairy on my blogs. Yogurt, buttermilk, cream, cottage cheese are some things I use really often. Panna Cotta, layered cream cakes, cookies, cakes, smoothies, desserts in glasses, cheese from scratch. Did I forget smoked butter paneer, the quintessential Indian Kadhi, savoury buttermilk lassi, buttermilk chicken pizzaKadhi  Indian yogurt curry

White butter and gheeClarified butter? Yes please! I collect top of the milk cream and churn out sweet butter every week. Gives me all that I need for baking. You will also find me making ghee or clarified butter every alternative weekend. Pure liquid gold. Nothing like a drizzle of ghee on a dal, a tadka of ghee to a kadhi, or naans smeared with this good fat. Say what you may, but I am old school here. Butter and ghee are good fats, and make food taste great when used in moderation. For other times, there is always cold pressed sesame oil, virgin olive oil, or good old mustard oil!

GF Blueberry & Mango Yogurt Trifles So, when I saw the ongoing challenge ‘Summer of Happiness‘ at Mother Dairy it was back to the good old days and a wave of nostalgia hit me. Back in the late 1970’s when we returned from a posting in Bangalore, we lived in the Central Vista Officers Mess for a couple of months waiting for regular accommodation. School was CJM at Gol Dak Khana, New Delhi. Every morning my mother drove us to school in a rickety old olive green Fiat, MEV6909 {the number still imprinted in my head}. Because we refused to drink the watery warm milk served in the Officers Mess, it was routine to stop by Mother Dairy, glug a tall glass of milk down right there every morning, and then be dropped to school. I cannot imagine doing that now, be seen glugging milk with wild abandon at the familiar blue and white Mother Dairy kiosk in school uniform, yet the taste of pasteurized milk ‘from the tap’ is a happy memory, a nostalgic connect. GF Blueberry & Mango Yogurt Trifles Decades later, I used to take my little one to buy milk, pop the token or ‘coin’ into the slot at the kiosk, telling him that there was a cow on the other side that delivers milk. For several years he naively believed me, and still laughs each time we pass the kiosk or stop by to buy something from there. I suspect a lot of folk might have carried similar tales to little ones back then, the fascination writ across faces completely worth every token of milk drawn! Kids are less gullible now, and Mother Dairy has moved on from milk and butter to a lot more!

The journey seeing them expand has been a fulfilling one. I still remember the first tub of blueberry yogurt I raced home with, and the whoop of delight my daughter let out. It was her favourite one, a product that till today remains on top of her list. Then came more stuff and we were spoilt for choice. Mishti Doi, Aam Doi, Mango Yogurt, Blueberry Yogurt, Mango Lassi, Strawberry Lassi all regulars at home. GF Blueberry & Mango Yogurt TriflesEven though I set yogurt at home everyday, my Creamy Dip is always from a tub of Mother Dairy yogurt {nothing else works as well}. Quark, a soft, unripened curd cheese, is also something I regularly make, always with full fat milk and cultured buttermilk from the blue and white kiosk! Quark on hand opens the door to so many more recipe ideas.

GF Blueberry & Mango Yogurt Trifles As I wrap up, I’m going to leave you with another collage of things I have made over the years using dairy products. Hope that inspires you to get motivated, begin thinking and create a recipe for this ‘Summer of Happiness‘. From smoothies, to cheesecakes, to desserts in glasses, to savoury curries, korma, buttermilk chicken, pancakes with fruit yogurt, dream on!

Summer of Happiness. PAB It’s a simple challenge, sweet or savoury is up to you, maybe both sweet & savoury in one! There are seven products you can choose from; details here. Take a look at the seven delicious recipes Chef Vikas Khanna has created for the Summer of Happiness, one that is more inspiring than the other. He talks about enhancing flavours, playing with textures, pairing dairy with interesting ingredients, spicing things up, and last but not the least, presentation.

GF Blueberry & Mango Yogurt Trifles Submit innovative recipes at Summer of Happiness using any of the 7 products, and the best recipes will win goodies from Mother Dairy. 

[print_this]Recipe: GF Blueberry & Mango Yogurt Trifles
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Summary: Gluten free trifles which are light, refreshing, healthy! With the goodness of summer stone fruit, the GF Blueberry & Mango Yogurt Trifles go light using Mother Dairy Fruit Yogurt instead of traditionally using cream.It’s the #summerofhappiness with Mother Dairy. Serves: 6-8

Prep Time: 15 minutes
Total Time: 40 minutes

  • Almond Sponge
  • 4 eggs
  • 1/2 cup raw sugar
  • 1/2 cup almond meal, sifted
  • 1/4 tsp almond essence
  • 1 tbsp brown sugar {to sprinkle over before baking}
  • Powdered sugar post baking
  • Fruit filling
  • 5 peaches, 5 plums, pitted, chopped, with skin
  • 1 vanilla bean, split
  • 2-3 tbsp brown sugar {as per taste}
  • 1tsp balsamic vinegar {or juice of 1/2 lime}
  • 2 ripe mangoes, diced small
  • Fresh mint and basil, chiffonaded
  • For layering
  • 2 tubs Mother Dairy Blueberry Yogurt
  • 2 tubs Mother Dairy Aam Doi or Mango Yogurt
  • To garnish
  • Almond flakes and sprigs of fresh herbs to top


  1. Almond Sponge
  2. Line a Swiss roll pan with parchment paper. Preheat the oven to 190C.
  3. Beat the eggs, almond extract and sugar over a bowl of warm simmering water until tripled in volume and thick and mousse like. Take off the water and continue to beat until cool.
  4. Gently fold in the almond meal, and pour batter into prepared tray.
  5. Bake for 25-30 minutes until the top is light golden brown.
  6. While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  7. Once the roll is baked {might look uneven but don’t worry}, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required. Allow to cool completely, then cut into 1″ pieces. Divide into 2 lots for the different flavours.
  8. your picture
  9. GF Blueberry Yogurt Trifle
  10. Place peaches, plums, balsamic vinegar, vanilla beans and brown sugar in a large bowl and toss well. bake at 170C for 30 minutes, until soft and aromatic. Cool completely, chill before use.
  11. Discard vanilla beans and stir in chiffonaded mint leaves.
  12. Take a mini glass trifle bowl {or 4 individual goblets or glass bowls}
  13. Take one lot of sponge bits, and line the bottom of the trifle bowl with sponge. Spoon over half the fruit filling with juices, spreading evenly. Layer the remaining sponge, fruit filling {Save one tbsp for topping} and top with next bowl of blueberry yogurt. Spoon over reserved fruit filling. Garnish with fresh mint and sprinkle over almond flakes.
  14. your picture
  15. GF Mango / Aam Doi Yogurt Trifle
  16. If the mango is sweet enough, stir in basil leaves and leave to macerate for 30 minutes in fridge. Add 1 tbsp of sugar in case mango is not sweet.
  17. Layer as above, but here first add mango yogurt/aam doi followed by fresh mango.
  18. Garnish with fresh basil, and sprinkle over almond flakes.
  19. Chill for about an hour for flavours to mature before serving.


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“My two rules of cooking: keep it fresh and keep it simple.”
Mike Isabella

Unlock the destination with Chef Tanveer, Exc Chef, Le Meridien Gurgaon 600It did seem like a daunting idea to jump onto a chefs bandwagon at 7am. Yet with an itinerary that promised some fun unlocking of a destination, the journey was full of promise. That it was going to be so so fun was something I didn’t envisage. I would do this again in a heartbeat, so what if the mercury rose to almost 50C that afternoon as we literally spilled into the fish market! This is just a peep into the day we spent with the young, very affable, energetic, creative and impressive Tanveer Kwatra, the executive chef at Le Méridien Gurgaon.

We joined Exec Chef Tanveer Kwatra on a typical day as he took us on a culinary journey unlocking CR Park, microgreens, exotic seldom used local produce like phalsa berries and mango ginger etc. Later, he went on to create magic with the food we bought!

A step into the lobby, and the mood is set.  So pleasing to the senses, what welcomes you is a visual delight, a celebration of art! A Pareesh Maity work greets you as you enter, warmth exuding from the yellow figurine. A number of sculptures by Satish Gujral add to the character, as does the large  art wall behind the reception which illustrates natural forces weathering rock shores and land and has been beautifully depicted by PR Daroz.Le Meridien, GurgaonThe hotel has numerous art pieces which starts from the Tree of Life at the entrance by Vibhor Sogani to the chrome installation at the lobby that depict the transformation from day to night. Vibhor Sogani, Le Meridien, GurgaonCreative, creative, creative …it’s a feel good ambiance! ’twas a cracker of a start to the day as the three of us, Sangeeta, Ruchira and I, landed up in the well lit airy lobby, to be greeted by a bright and cheerful Tanveer. He’s one of those people you take an instant liking to – easygoing, friendly, enthusiastic, and as we learnt through the day, large hearted and very talented. Latest Recipe, Le Meridien, GurgaonWith Eye Opener shots that offered intriguing local flavours – ginger coffee {very new to me & refreshing} and mango jeera, we soon headed for a culinary tour of the property. Our first stop was Latest Recipe, the signature dining restaurant at the hotel. It offers bright, picturesque views of the garden outside the hotel and draws in natural daylight that lights up the space. We returned to the venue for all our meals that day!

Latest Recipe, Le Meridien, GurgaonWith a delicious double espresso shot and a smattering of fresh tropical fruit  to awaken our senses, we headed into the chefs den. Well organised work spaces, the men were all busy at work. With the breakfast service already underway at Latest Recipe, the lunch menu was being prepped. Latest Recipe, Le Meridien, Gurgaon We were in the ‘Indian’ kitchen, such a delicious space. Local produce, native ingredients, native cooking utensils and methods of cooking. Butter paneer, dhungaar-e-butter chicken {the gravy smoky, earthy, lip-smacking good; very rich too}, a kachchi gosht ki biryani had our taste buds on red alert. Latest Recipe, Le Meridien, Gurgaon The chef of course got dizzily busy {was hard to keep up with him} readying up a line of the Le Meridien Gurgaons signature breakfast for us. Duck Khurchan Dosa with Mulligatawny Soup, Brioche Burger, Crab Omelette! Latest Recipe at it’s very best. Great beginning. Need I say more?

Latest Recipe, Le Meridien, GurgaonLatest Recipe : An all-day dining restaurant featuring global cuisine presents guests with a sensory world cuisine experience. Located at the Lobby Level, the restaurant exudes a warm contemporary feel and a visual delight for the eyes; the bespoke music, styled to suit the mood of the day, the alluring aroma of food wafting through the restaurant, authentic & delectable world cuisine. It revolves around five interactive show kitchens displaying a sumptuous array of food, a dining concept that brings the excitement of cooking from the chefs.

Latest Recipe, Le Meridien, Gurgaon What strikes you is the creativity at every meal, the small touches, the rustic and earthy feel, above all the chefs personal connect with how he presents things. Bursts of colour from Stappu and Le Crueset dance in the daylight, fresh fruit to make your heart sing, eggs sitting sweetly in ‘nests, ceramic baskets of spice, live counters functioning.

Chef Tanveer KwatraA young lad from Agra who has studied Down Under, he gathers experiences from as far as Fiji to closer at home doing Marwari wedding cuisines, his stories reflect how he picks up and learns on the go. For someone who is as enthusiastic about Agra ki dalmoth and flash fried prawns, Benaras ki chaat and okonomiyaki from Japan, food talk lights up his eyes! Mind you, through the conversation, nothing escapes his eye, what his staff are doing, if anything is incorrectly placed, a runaway crumb. The place runs like clockwork.

Chef tanveer Kwatra It was a packed day. As you read on, {LONG POST ALERT}, you will wonder how much we packed into a day. The chefs day was busier actually. He took loads of time out for us. Before lunch we took a recce of his well organised and well maintained stores, , we sneaked into the pastry room, watched the pastry chef make a TON of choux, piped some wriggly eclairs, inhaled the sweet smell of soft buns baking, then saw them get slathered with butter, got heady with the aromas of lavender and tonka beans … we were welcomed into every nook and corner!Latest Recipe, Le Meridien, Gurgaon That worked up an appetite and ‘those’ colourful dishes with the lunch menu beckoned our famished selves. We ate right off the kitchen counter! Roasted thyme garlic pumpkin with Evoo and feta {we polished it off}…I think it’s the best pumpkin I’ve ever had. Potato daphnoise, fish in a citrusy burre blanc, meaty mushrooms with chicken were just some of the fare. We couldn’t stop eating, pampered under the chefs indulgent gaze…

…and yes, love him or hate him, he swallowed anchovies with great pleasure!

Latest Recipe, Le Meridien, Gurgaon Rolling out were colourful Le Crueset dishes prettily dished with dal, smoked butter chicken, gobhi masala, butter paneer…so much more. In the meantime the kachcha gosht ki Hyderabadi biryani that started cooking on dum in the morning was ready and was being lavished with ghee, saffron, vevetier. We dug in. WOW!! One of the best I’ve had, very authentic, fragrant and done right. On the side, their was a spicy, bursting with flavours mirchi ka saalan!

Latest Recipe, Le Meridien, Gurgaon A quick pit stop at the lab, nice and neat, where food testing is carried out, and we tripped along to stop by at the cafeteria. What a well organised place, with huge vessels with a finger licking good dal, chicken, paneer, boondi raita and the works. Latest Recipe, Le Meridien, Gurgaon Stuffed as we were, we queued up to taste the communal lunch served to all the staff. Completed with refreshing glasses of Roohafza and crisp cucumber, pickles too, it was yet another meal to remember! We were joined in the cafeteria by David Hopcroft, GM Le Méridien, Gurgaon.

Fish Market, CR Park, New Delhi

CR Park, New Delhi With the day flying by, it was time to hop into cars and head into the city. Tanveer was going fish and vegetable shopping to CR Park and even though it was 47C, or more like 50C, we leapt to it. I have a never ending fascination with India {in particular Indian markets and sadhus in no particular order}. My first time in CR Park, my first time at the fish bazaar, and I was fascinated!

CR Park, New Delhi Later when I shared a few fishy images on FB and IG, I was welcomed by the local Bong community as one of their own! “full Bengali accredited” as one said. I was loving it. Tanveer bought loads of fish for dinner that night – hilsa, seabass, rohu, sardines. He was in his element!

CR Park, New Delhi Being a non Bong meant getting the right royal ignore when I tried to buy some block printed fabric. Was far more successful shopping for kasundi and earthenware matkis after we dug into the best mishti doi ever on Ruchira’s recommendation. She knows!! Tanveer bought some more mishti doi for a surprise back at the hotel, while we continued the food indulgence finally wrapping up with an addictive radhabollobhi kachauri. Sigh, the deliciousness!CR Park, New DelhiJust a little more shopping, vegetables this time, and the spring in ‘his’ step was infectious. There too he was in his element – mango ginger, jamrul or wood apples, falsa/phalsa berries. There was a glint in his eye as he thought of what he would make with his loot! One more stop on the way back, a small microgreens unit, where we picked up some beautiful beet greens etc, and we headed back to Le Méridien Gurgaon.Latest Recipe, Le Meridien, Gurgaon While we were ready to expire and were packed off to a much needed and very relaxing spa, the good Tanveer zipped off to get dinner ready. How we were pampered all day! Daylight was ebbing, but not our appetite! An hour or so later, back to the ‘now bathing in sunset’ Latest Recipe, we were gobsmacked to see his creativity. Out of the box thinking, fresh ideas, great pairing, perfect balance of flavours, a party on the palette I tell you! Here’s what he bought that day … CR Park, New Delhi and here’s what he did…

Falsa berries – Burrata with Balsamico Scented Falsa and Ciabata Toast
Jamrul & Mango Ginger – Cabbage Onion and Edamame Bean Salad with Jamrul and Mango Ginger, Ponzu Dressing and Wakame
Seabass & Mango Ginger – Pan fried Seabass with Mango Ginger Chutney and Pan Roasted Sweet Potato
School Shrimps & kasundi – Crispy School Shrimps with Kasundi and Apricot Sauce and Burnt Garlic
Mishti Doi – Mishti Doi Eclaire topped with White Chocolate and Popped Amaranth

Latest Recipe, Le Meridien, Gurgaon Well here’s what we did. W I P E D  I T  A L L  C L E A N!! Not a crumb left. I thought I wasn’t a fish person. I’m not, but am certainly a cooked by Tanveer ‘fish person’! Gosh those school shrimps in the kasundi and apricot sauce with burnt garlic. Mind blowing flavours. Each and every dish was outstanding. I could eat that burrata all day. Paired with falsas & pine nuts, it was to die for! The edamame bean salad saw the flavours waltz off the palette, making magic with textures. And the sea bass with pan roasted sweet potato and beet greens was brought ALIVE with a sharp chili mango ginger ‘kutti’ chutney. AMAZING stuff and so well presented!

Latest Recipe, Le Meridien, Gurgaon …and an amazing way to finish the day! I LOVED that there is huge focus on local produce, an inclusion of native flavours in the menu, that as far as possible, the ingredients are locally procured. There is a system in place, efficiency is high and the place runs like clockwork. It was a day I will remember for a long time, twelve hours that flew by in a heartbeat in the peak of Indian summer!

Thank you Chef Tanveer and Le Méridien Gurgaon for hosting us.

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