FoodFood Press Conference in Delhi

Just settling down in Delhi after a short trip to Agra to attend our team member Chef Sauurabbh Saxena’s wedding. Alyona will be flying down shortly and together we will address the Press Conference with Ms Madhuri Dixit Nene at Hotel Imperial in Connaught Place 4 pm onwards.

The same venue will be the location for a dinner party at 8 pm.

Will write again once back in Mumbai.

Sanjeev Kapoor

Joy of Halwa

As a North Indian, I can say I have grown up eating halwapuri halwa is a special breakfast combination in Punjab and Delhi! The Golden Temple in Amritsar has the Kadaprasad which is a rich version of halwa…then of course we have the suji halwa which takes the name of sheera in some states. But what I was totally thrilled with is the Lakshwadeep Halwa I picked up in Kottayam this weekend. I have tasted Kerala’s most famous traditional banana halwa – firm, nutty and quite dark in colour (frankly, its black!) but is appetising in looks! I picked up not only banana halwa for family, friends and colleagues but also the more contemporary pineapple halwa and my discovery Lakshwadeep Halwa. It comes in little banana leaf parcels all tied up with twine.

First you have to untie the twine. And yes, the more interested ones had a good whiff of the parcel before opening it…the contents are soft and dark and in a ball shape…the first bite says coconut, coconut all the way and the second bite gives signals of something sweet (maybe jaggery or dates, dates it is ) and then the third bite onwards you get the ginger taste. By this time, the taste buds are completely satiated with the fruity flavours and one starts to fill up on it. Lovely but best to have only one half of it!

My chat here is slowly going to take you to the fact that one should really try out new things and also to savour the taste and then come to a conclusion about your liking or dislike for it. In fact, I love to create new recipes and this is what most of us crave for all the time…something new to keep the taste buds revved up. If one enjoys new flavours then life will take you onto a fast track of gastronomic discoveries.

So lets give you something new to start the week…no more Monday blues!

Soya Granule Lasagne
Chicken and Spinach Pizza
Corn and Coriander Rice

Till I write again
Sanjeev Kapoor.

Of Pav Wadas and Pav Bhaji and all things yummy

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May 1 – Maharashtra Day, Labour Day (wonder why a holiday if it is “labour’day!) and also a day off. Needed this time off to keep my feet up for a while as next week is choc a bloc with travel plans – Delhi, Bahrain and then a holiday in Spain.



The show at Bangalore (Bengaluru) was a success: I made something new using prawns marinated in Thai Red Curry wrapped up in tender chicken slices. Turned out well and hope to put the recipe on site for you. I think all those who love to cook need to keep their creative juices flowing otherwise life becomes bland. The other day I was riffling through a magazine and came across a pic of bite sized pav wadas served skewered with a toothpick. Well, it is amazing what a little change in presentation can do. I liked the idea. That reminds me, pav wada is ‘the’ food of Mumbai and as a tribute to Maharashtra Day today I am going to share my favourite Maharashtrian dishes with you.

My association with Maharashtra is since childhood, Bombay being my f

ather’s hometown. At least every four year (hometown LTC) we used to come to Mumbai and get a taste of Bombay. (It wasn’t Mumbai then.) From a very early age my taste buds got accustomed to the tastes of urban Maharashtra, from Batata Vadas to Bhakarwadi, from Pav Bhaji to Poha, from Misal to Modak. Now as even my mouth begins to water let me share some recipes with

you.



Missal Pav, Pav Wada, Pav Bhaji.

Gorge on these and enjoy a good weekend.

Sanjeev Kapoor.