Decidedly a different Diwali out here! Not much veering away from the traditional celebrations of having loads to eat and fun things to do! Our HR leader Miti had many many tricks and treats up her sleeve and she let go of them one after the other!
First of all, a cookery competition with the staff being divided into teams . Theme – Innovative Diwali sweets or savouries…. There was extremely brisk activity in the kitchens with everybody trying to keep their ideas a big hushed secret! But it sure does not work in a work place like ours because everyone is very friendly…and helpful. So there were sweets and savouries set before me and does give a judge a difficult time in choosing the best? Always!
The prize was shared by two teams
Anupa Das with Tripta Bhagattjee
Saurabh Mishra with Priyanka Dubey
The dishes? First was the “Kesar Sandesh with Rajgira Crispies“
and I also liked the innovative ‘Fête des lumières‘ made by the second winning team.
We were all thrilled to know that creativity got a new sparkle on Diwali day.
Next from Miti:
KHANA KHAZANA – DIWALI PATAKA CONTEST
It was very simple. The staff had to nominate one of the Khana Khazana Member for the following categories. Who do you think resembles the following?
Rassi Bomb: – The most Hot character in the company in attitude,looks, work and talks – They nominated me!!!
Lakshmi Bomb: – The most Indian character in the company, very close to ideal – Vaishali Nikam (from accounts department)
Phuljadi: – Someone who comes across very lively, smiling and fun person – Chef Anupa Das (her laughter is contagious)
Rocket: – A person to whom you give any challenge, he/she can take it off the ground – Dilpreet Singh Kohli (a budding chef, youngest member in the Khana Khazana family)
Bhit Bhadaka: – Toughest nut on the block, very hard in-terms of sentiments, pressure and stress – Rajeev Matta (COO – Khana Khazana)
Fauwara (Fountain): – A person you feel who has highest potential to grow in this company- Dilpreet (way to go young man!)
Zamin Chakra: – A person who is down to earth, always ready to help- Vaishali Nikam (shy and quiet Vaishali seems to be opening up)
Time Bomb: – The person who is always punctual to work, first to reach office and last to leave – Priyanka Dubey (From Accounts Team .. always on time)
See, I told you we had a lot of sparklers at work! Wishing you all a fantastic day ahead replete with lovely sounds of laughter and aromas of good food!
HAPPY DIWALI !
Khana Khazana, on Zee TV, has been adjudged the Best Cookery Show by the Indian Television Academy, consecutively for a number of years. Initially named as Shriman Bawarchi, the name did not strike the right chord, so Sanjeev Kapoor suggested Khana Khazana. This cookery show has a huge platter to offer – from Punjabi food to Continental food, from traditional mithais to low fat cooking, from International cuisines to lesser known foods of India. There are many reasons why this show has been at number one for more than a decade.
1. Consistency of presentation
2. Topical, and seasonal, presentations
3. Recipes, simple and complex, presented in a doable manner
4. Use of ingredients with easy accessibility
5. Excellent and expressive style of Sanjeev Kapoor
6. Fulfilling viewers’s demands
7. Recipe recap
8. Recipes on net (www.sanjeevkapoor.com)
10. Repeat telecast
Khana Khazana has evolved over the years, since it started 17 years back. There is a lot of research done that backs every recipe presented. The first few epis
odes were a trial run for Sanjeev Kapoor and he has the knack of developing his recipe on the spot, once he has the ingredients set before him, the ideas just seem to flow out. Shaam Savera, one of his earliest signature dishes, was initially meant to be palak koftas in palak gravy but in that episode history was written. Now Shaam Savera is a palak kofta with paneer stuffing served on a bed of red tangy makhni gravy. A visual treat, indeed.
Coming up – Get set for Diwali Recipes
Take globalization. MNCs look at India for business. And as they set foot here and make India their base their palates get accustomed to our style of cooking. They appreciate it, in fact it is easy to get addicted to Indian food. I have noticed that among this breed the most sought after dishes are the Tandoori Chicken and Biryani. You just have to see them polishing off these delicacies and you know you have the winners. As a result over the past few years, there has been tremendous global interest in Indian cuisine and eateries.
Take tourism. With the sort of influx of tourists that our country attracts there are open channels for food likings to go out into foreign kitchens too. This is a well-accepted and simple fact that a well-traveled person knows a lot about foreign foods. Well, there are exceptions, but as you will see there is a positive aspect of these exceptions too. When our Gujaratis and Jains travel out of the country they carry their own food like Chhunda, Thepla, Aloo ki Sukhi Sabzi, Murmura Chiwda and being the ever hospitable people that they are offer them to their newly made friends in the foreign lands. Hence they qualify as messengers propagating the cause of Indian cuisine. Their diet choices are looked after by the travel companies and they in turn set up kitchens abroad. So there is a lot of Indian food being cooked out there!
Take the information era. Websites on food thrive. Our www.sanjeevkapoor.com has ninety percent of its subscribers who are not residing in India. Then we have food shows abroad and also well accepted cookery books. All this, in a slow trickle, add to the ocean of the greatness of Indian cuisine.
Take the food exports. Ready-to-cook and ready-to-eat ranges from India, be it simple home recipes of dals and vegetables, be it pickles, chutneys or snacks are in the foreign market. And the demand is growing.
Friends, Indian food abroad is no longer confined to ‘chicken tikka masala and naan’. It would surprise you to know that Indian restaurants abroad are doing spectacular business. Our experiences with Khazana and Options in Dubai are very pleasant.
It is also enlightening to know that some experimental cooking headed by a new generation of Indian Chefs abroad have created new dishes that are so good that they are appearing on menus here at home! The tastes of the customers have changed with more and more people steering away from the korma and masala dishes, eating more savoury dishes like Garlic Chicken or Rogan Josh. Ethnic is exotic, ethnic is in! Indian is hot, Indian is in!
To mark the Independence Day Celebrations we at Khana Khazana are all dressed in traditional white…looks nice and cool…so here’s wishing you a pleasant weekend with lots of good things in store!
I was thrilled to see the enthusiastic response to the Monsoon Snack contest. I thoroughly enjoyed reading all your recipes….it was no mean task short listing only 2 winners! And while reading through good recipes, hunger pangs are bound to strike and this is what happened to me too….lovely mouth watering contributions and I think so many of you are talented chefs. So, Congrats to the winners and better luck to all of the rest for the next time.
We have just finished canning some more episodes of Khana Khazana and there are some novelties lined up for you….how to cook fast and smart, how to cook with less fat, and loads of different snacks best for tea time and as starters. I do want to tell you more but then there is no fun if the suspense is not built up. Right!
In fact, the demand for new snack recipes will live forever! I think everyone enjoys a new starter or snack for the simple reason that they add some panache to daily food of dal chawal roti sabzi. Imagine a meal with the essential four just mentioned and one exciting new snack dished up as a surprise…kids would be thrilled and so would the elders be as excitement is an important addition to the dining table. The same holds true for new desserts and one can add zest to daily meals by serving new snacks and desserts alternately.
To liven up the weekend table, here are snacks and desserts that you should try:
Have a good weekend!