Flavour Fiesta: Exciting Recipes to Spice up Your Kitchen!

In this issue, we bring you a collection of easy and delicious recipes, straight from the kitchens of top chefs. Whether you’re hosting a backyard brunch or craving a quick bite, these recipes are easy to make and packed with flavour. Get ready to elevate your summer dining with these chef-approved creations!

What’s cooking? Thai-Style Corn Cakes

These Thai-style corn cakes combine a delicious balance of sweet and savoury flavours, featuring a vibrant mix of American and white corn. Infused with fragrant makroot leaves and a hint of spicy red curry paste, these cakes offer an exciting twist on traditional corn fritters. Crispy on the outside and tender inside, they make for a perfect snack or appetizer. Enjoy them fresh or store them for later—whether fried or grilled, their exotic flavours are sure to impress!

Chef:  Hari Singh Negi

Hari Singh Negi, originally from Dhounikhal, Uttarakhand, has dedicated over 30 years to the culinary world. His expertise spans various restaurants, where he has mastered diverse cooking techniques. His passion for food is reflected in every dish he creates, blending traditional flavours with modern twists.

Ingredients

250g American corn (boiled and strained)

250g white corn (thawed, excess water removed)

1 tbsp. red curry paste

Salt to taste

1 tsp sugar

2-3 makroot leaves (finely chopped)

1 tsp corn flour

Method

  1. Prep the Corn – Boil the American corn, strain it, and let it dry. Thaw the white corn and remove excess water using a muslin cloth.
  2. Mix Ingredients – In a bowl, combine both types of corn with red curry paste, salt, sugar, and makroot leaves.
  3. Massage – Knead the mixture for 5-6 minutes until well combined.
  4. Shape – Form into circular patties.
  5. Cook – Store in the fridge or fry/grill until golden brown.

What’s cooking? Buffalo Chicken Wings with Maple Mayonnaise

This recipe is a unique take on the classic Buffalo wings, balancing spice, sweetness, and tanginess in its signature sauce. Served with homemade maple mayonnaise, these wings offer a delightful contrast of heat and creamy sweetness.

Chef: Vedant Newatia

Born in Indore, India, Vedant Newatia, Chef at Indore-based restaurant Atelier V honed his culinary skills in Switzerland, gaining professional experience in France, the USA, Chile, and Switzerland. His expertise brings global flavours with a refined touch.

Ingredients

For the Buffalo Chicken Wings:

1 kg chicken wings

1 cup buttermilk

½ cup all-purpose flour

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp paprika

Vegetable oil (for frying)

For the Buffalo Sauce:

½ cup hot sauce (e.g., Frank’s RedHot)

¼ cup unsalted butter

2 tbsp. honey

3 tbsp. ketchup

For the Maple Mayonnaise:

1 egg yolk

500ml neutral refined oil

2 tbsp. pure maple syrup

1 tsp Dijon mustard

1 tsp lemon juice

Salt & pepper to taste

Method

Step 1: Prepare the Chicken Wings

Season the wings – In a large bowl, toss the wings with salt, pepper, garlic powder, and paprika. Coat in flour, dip in buttermilk, then coat in flour again.

Fry the wings – Heat oil to 180°C (350°F). Fry in batches for 8-10 minutes, turning occasionally, until golden and crispy. Drain excess oil on paper towels.

Alternative method – Bake at 200°C (400°F) for 35-40 minutes, turning halfway for even crispiness.

Step 2: Make the Buffalo Sauce

Melt butter over medium heat in a small saucepan.

Stir in hot sauce, honey, and ketchup until well combined. Remove from heat.

Step 3: Coat the Wings

Toss fried or baked wings in the warm Buffalo sauce until evenly coated.

Step 4: Make the Maple Mayonnaise

Blend egg yolk, oil, maple syrup, Dijon mustard, lemon juice, salt, and pepper. Adjust seasoning to taste.

Step 5: Serve

Serve the hot Buffalo wings with a side of homemade maple mayonnaise for dipping.

What’s cooking? Chicken Chettinad

Chicken Chettinad is a flavourful and aromatic dish, famous for its intense spice blend, nutty texture, and fiery heat. Made with freshly ground Chettinad masala, this dish is a festive favourite, offering a perfect balance of bold flavours with the warmth of traditional South Indian spices.

Chef:  Arokiya Doss

As the Head Chef at The Malabar Coast, Chef Arokiya Doss brings over 30 years of culinary expertise, blending traditional South Indian flavours with innovative techniques. Hailing from Mettathur, his passion for authentic spices and multi-cuisine influences has earned him prestigious recognition, including praise from former President Dr. APJ Abdul Kalam. Chef Doss is renowned for his signature dishes, such as Chettinad Chicken and Vaththa Kozhambu, which celebrate bold flavours and authentic South Indian spices.

Ingredients

For Marinating the Chicken:

500 grams Chicken (curry cut)

1 tsp Turmeric Powder

Salt to taste

2 tbsp. Lemon Juice

For the Chettinad Masala:

3 tbsp. Coriander Seeds

5 Dry Red Chillies

1 tsp Fennel Seeds

1 tsp Cumin Seeds

1 piece Cinnamon Stick

2 pieces Kalpasi (Black Stone Flower/Dagad Phool)

2 tsp Black Peppercorns

5 pods Cardamom

1 piece Star Anise

4 Cloves

¼ cup Fresh Coconut (grated)

For the Curry:

3 tbsp. Gingelly Oil

2 tbsp. Ginger Garlic Paste

3 sprigs Curry Leaves

2 large Onions (thinly sliced)

2 medium Tomatoes (cubed)

3 tbsp. Coriander Leaves (chopped)

Method

Step 1: Marinate the Chicken

In a bowl, marinate the chicken with turmeric powder, salt, and lemon juice.

Set aside for at least 30 minutes to allow the flavours to absorb.

Step 2: Prepare the Chettinad Masala

In a dry pan, lightly roast coriander seeds, dry red chillies, fennel seeds, cumin seeds, cinnamon, kalpasi, black peppercorns, cardamom, star anise, and cloves until fragrant.

Add grated coconut and roast until golden brown. Let it cool, then grind it into a fine paste with a little water. This forms the signature Chettinad masala.

Step 3: Cook the Curry

Heat gingelly oil in a large pan.

Add ginger-garlic paste and sauté until the raw smell disappears.

Add curry leaves and sliced onions, cooking until onions turn golden brown.

Add cubed tomatoes and cook until they soften and release their juices.

Step 4: Combine and Simmer

Add the ground Chettinad masala to the onion-tomato mixture.

Cook the masala for 3-4 minutes until the oil separates from the spices.

Add the marinated chicken, mixing well so it’s fully coated in the masala.

Cook on medium heat for 5-7 minutes.

Step 5: Final Touch

Add 1 to 1.5 cups of water, cover, and simmer for 20-25 minutes until the chicken is tender and the gravy thickens.

Garnish with chopped coriander leaves and serve hot with rice or parotta.

What’s cooking? Hara Bhara Kebab 

An all-time favourite, this snack is made with spinach, green peas, and potatoes, blended with aromatic spices. Its vibrant green colour, crispy texture, and rich flavours make it a wholesome and satisfying treat. Best enjoyed with hot green chutney, it’s the perfect companion for chilly evenings.

Chef: Abhinay Gupta


Abhinay Gupta is a creative food content creator known for his innovative approach to Indian and fusion cuisine. He expertly blends traditional recipes with modern twists, focusing on bold flavours and visually captivating presentations. His content celebrates the artistry of cooking, making his dishes both appealing and accessible.

Ingredients

For the Base:

1 tbsp. Oil

½ tsp Cumin Seeds

1-inch Ginger, roughly chopped

2-3 Garlic Cloves

2 Green Chillies, roughly chopped

1/3 cup Green Capsicum, chopped

¼ cup French Beans, chopped

½ cup Green Peas, boiled

1 cup Spinach Leaves, blanched and squeezed

For the Kebab Mixture:

2-3 Potatoes, boiled and mashed

½ cup Paneer, grated

½ tsp Red Chilli Powder

½ tsp Garam Masala Powder

½ tsp Cumin Powder

1 tsp Amchur Powder

1 tsp Coriander Powder

¼ tsp Turmeric Powder

Salt to taste

1 tbsp. Corn Flour

1 tbsp. Coriander Leaves, chopped

2 tbsp. Bread Crumbs

For Frying & Garnish:

Cashews (for garnish)

Oil for shallow frying

Method

1. Prepare the Base:

Heat oil in a pan. Add cumin seeds and let them splutter.

Add ginger, garlic, and green chillies, sautéing until aromatic.

Toss in capsicum and French beans, cooking until softened.

2. Blend the Greens:

Add boiled green peas and spinach to the pan. Stir for 2-3 minutes.

Allow the mixture to cool, then blend into a coarse paste without adding water.

3. Mix the Kebab Dough:

In a large bowl, combine the spinach mixture, mashed potatoes, and grated paneer.

Add red chilli powder, garam masala, cumin powder, amchur, coriander powder, turmeric, and salt.

Mix in corn flour, chopped coriander leaves, and bread crumbs for binding.

4. Shape the Kebabs:

Divide the mixture into equal portions. Shape them into round or oval patties.

Press a cashew in the center of each kebab for a royal touch.

5. Shallow Fry:

Heat oil in a pan. Shallow fry the kebabs on medium heat until golden brown on both sides.

6. Serve Hot:

Serve the crispy Hara Bhara Kebabs with green chutney or a yogurt dip for a delightful winter treat.

Tip:

Sprinkle a pinch of chaat masala on top before serving for an extra zing!

What’s cooking? Chicken Roulade

A delicious and innovative dish that combines the richness of minced chicken with the earthy sweetness of roasted beetroot puree. Wrapped in nori seaweed and roasted to perfection, this dish is complemented by a flavourful olive tapenade. The balance of textures and flavours makes it a standout culinary experience.

Who: Chef Vineeth Jayan – Executive Chef, The Den Bengaluru
With over 18 years of culinary expertise, Chef Vineeth Jayan has worked with renowned hospitality brands like Leela Palaces Hotels & Resorts and The Oberoi Group. He is celebrated for his innovative approach, using high-quality local ingredients and refined techniques. His accolades include the Times Food Guide Award and the prestigious Executive of the Year title.

Ingredients

  • 200 g Chicken (Minced)
  • 5 pcs Garlic, chopped
  • 3 g Thyme
  • 5 g Black Pepper, crushed
  • Salt to taste
  • 100 g Olives, finely chopped
  • 30 g Parmesan Cheese, grated
  • 10 g Parsley, chopped
  • 50 g Olive Oil
  • 1 pcs Nori Seaweed Sheet
  • 50 g Roasted Beetroot Puree

Method of Preparation

1. Prepare the Chicken Mixture:

  • Divide the minced chicken into two portions.
  • In one bowl, mix chicken with chopped garlic, crushed black pepper, thyme, and salt.
  • In another bowl, mix roasted beetroot puree with the chicken mixture.

2. Assemble the Roulade:

  • Place a sheet of silver foil and spread the chicken mixture evenly as the base.
  • Lay the nori sheet on top.
  • Spread the beetroot-infused chicken mixture over the nori sheet and level it properly.
  • Roll the mixture tightly to form a roulade.

3. Roast the Roulade:

  • Roast the roulade in a preheated oven at 160°C for 15 minutes.
  • Allow it to rest for 1 hour and 45 minutes.

4. Prepare the Olive Tapenade:

  • In a bowl, combine finely chopped olives, garlic, grated parmesan, parsley, olive oil, and a pinch of salt.
  • Mix well to form a smooth tapenade.

5. Serve:

  • Slice the roulade and serve with a generous portion of olive tapenade.

What’s Cooking? Peking duck

Peking duck is Chinese from Beijing, the city previously known as Peking hence the

Name, it symbolizes unity, prosperity, and cultural continuity.

Who? Chef Sanjay Sharma–Head of School, School of Culinary Excellence, Vedatya

Chef Sanjay has over two decades of work experience in the hospitality industry and

academia, having worked in India and the UK; he brings rich national and international

work experience.

Peking Duck

Ingredients

Duck (Cleaned with skin): 3kg

Orange Juice: 500ml

Black Pepper Crushed: 15gm

Castor Sugar: 125gm

Five spice mix: 10gm

Cinnamon Powder-1tbsp

Onion-200gm

Celery-100gm

Honey- 115gm

Soya sauce-200ml

Salt: To taste

Water: If required

Preparation

First Marination: Soya Sauce, Orange Juice, Water, Broth powder

Second Marination: Chinese Five Spices, Soya sauce, Cinnamon powder,

Castor Sugar

Third Marination: Honey, Salt, Five spice Powder, Castor Sugar, Cinnamon

Powder

Method of Preparation

  1. Blow air in the duck, to detach the skin from it. 
  2. Soak the duck in the first margination and leave it for a while.
  3. Take it off and massage the duck with a second marination from inside.
  4. Hang it in a cool place to drain off excess moisture, preferably overnight.
  5. Take the duck, nicely brush the duck with the third marination, and put it in the oven at 180 o c for 45 minutes.
  6. Baste it again with the third marination and put it back in the oven for another 30 minutes.
  7. Check the duck for doneness and it should be ready to be served, if required, repeat the process till the time duct is completely cooked.
  8. Serve it with you choice of crunchy vegetables and pancakes.

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Spot the Difference: How to Identify Real and Fake Elaichi 

Cardamom, commonly known as elaichi, is one of the most valuable and aromatic spices used in Indian kitchens. From masala chai to rich curries and sweets, its flavour is unmatched. However, with rising prices and increasing demand, the market has seen a surge in adulterated or fake cardamom. Consuming such fakes can not only compromise flavour but also pose health risks. Hashtag Magazine tells you how to distinguish real elaichi from the counterfeit ones and what consumers and authorities can do about it. 1. Why Is Elaichi Being Faked? Cardamom is one of the most expensive spices by weight. High-quality green cardamom from regions like Kerala and Karnataka fetches premium prices. To capitalise on this, unscrupulous traders often mix inferior or dyed cardamom pods, or even entirely fake seeds, into the supply chain. Some even dye old or dried pods green to make them look fresh. 2. How to Identify Real Elaichi a) Colour and Appearance Real elaichi: Natural green, not overly shiny or unnaturally bright. The shade can range from pale green to deep forest green, depending on the region. Fake elaichi: Often unnaturally bright or uniform in colour. If pods appear unusually shiny, it may be due to artificial colouring. b) Smell Real elaichi has a strong, sweet, aromatic smell. You’ll recognise it instantly as the typical elaichi fragrance. Fake or dyed pods may lack fragrance or smell slightly chemical or artificial. c) Texture Gently press a pod. Real pods are firm but may crack slightly to reveal tiny black seeds inside. Fake pods may be unusually soft, hollow, or have empty or dried-out interiors. d) Water Test Drop a few pods into a glass of warm water. Real elaichi: The pods may sink, and the water may slowly release the natural fragrance. Fake or colored elaichi: May

Jugnu Assagao: A Culinary Odyssey Illuminated by the Glow of a Firefly

In the lush landscapes of Assagao, Goa, Jugnu emerges as more than just a restaurant; it’s an immersive journey through flavours, stories, and spaces. Housed within a meticulously restored 160-year-old Portuguese villa, this destination dining spot seamlessly blends tropical nostalgia with bold Indian culinary artistry, all under the creative vision of founders Sandeepraj Salian and Vicky Bachani. The name “Jugnu,” meaning firefly, aptly symbolizes the restaurant’s ethos: a wanderer illuminating diverse culinary paths. Sandeepraj Sailan, Co-Founder, says, “Just like a firefly is a wanderer, our menu is a journey too celebrating coastal flavours from across India, the Mediterranean, and even Thai influences, all curated with care to spark curiosity and comfort in equal measure,” and it does just that! Ambience: A Tapestry of Spaces Jugnu’s design is a masterclass in creating immersive environments. The property unfolds through nine distinct dining zones, each thoughtfully curated to evoke emotion and curiosity. From the lush tropical garden and alfresco decks to the cozy indoor dining rooms and a moody dance floor, every corner tells a story. A standout feature is the striking indoor and outdoor bars, all tastefully done, combining rustic and modern aesthetics. Culinary Artistry Rooted in Tradition Under the guidance of celebrated Chef Ajay Chopra, Jugnu’s menu celebrates India’s tropical belt and its shared culinary DNA with coastal cultures worldwide. Dishes like the Khandeshi Raani Noir, a slow-cooked mutton raan with black masala from Maharashtra—and the refreshing Watermelon Somtam showcase this global yet rooted approach. The Jugnu Butter Chicken pays homage to Delhi’s legendary Pandara Road kitchens, offering a comforting yet elevated experience. During our visit, the Pan-Seared Chilli Cheese Toast Pudding, drizzled with sriracha honey and garlic, stood out for its bold flavours, though its uniqueness might not appeal to all. The Bhatti Ke Aloo, accompanied by charred eggplant moutabel,

Sunset Serenades by the Chapora: Where Culinary Art Meets Riverside Charm

Perched gracefully along the tranquil banks of the Chapora River in Siolim, Goa, Nama Waterfront offers more than just a dining experience; it presents a harmonious blend of nature’s serenity and culinary artistry. This expansive venue, accommodating up to 320 guests with seating for 260, seamlessly marries open-air elegance with indoor sophistication, making it an idyllic setting for both sun-drenched brunches and starlit dinners. Ambience & Atmosphere As the sun dips below the horizon, Nama transforms into a vibrant haven. The gentle lapping of river waters sets a soothing backdrop, while live performances ranging from mesmerizing belly dances to fiery spectacles ignite the evening’s energy. Guests are often handed sparklers, adding a touch of whimsy to the already enchanting atmosphere. The venue’s design thoughtfully incorporates both alfresco and enclosed spaces, ensuring comfort without compromising on the panoramic views. Culinary Delights Nama’s menu is a testament to global gastronomy, weaving together flavours from Asia, Europe, and the Americas. The Wok-Tossed Prawns in Black Pepper Sauce stand out, offering tender prawns enveloped in a rich, peppery glaze. The Crispy Lotus Stem provides a delightful crunch, serving as a perfect appetizer. Pizzas here are noteworthy, boasting a hydrated dough that results in a light, airy crust, harmoniously balanced with fresh toppings. Sushi aficionados will appreciate the chef’s innovative approach. A special off-menu creation features a blend of vegetarian and salmon sushi, flambéed tableside with a splash of alcohol. This technique subtly cooks the exterior, enhancing the sushi’s flavour profile and offering a visual treat for diners. For those seeking regional flavours, the Coorgi Rice Plate is a must-try. This hearty dish brings together cabbage pachadi, mixed vegetable avial, korma gravy, and prawn sukka, delivering an authentic South Indian culinary journey on a single platter. The Malaysian Laksa Soup, a spicy coconut noodle soup,

India’s Newest And Trendiest Food Discoveries

From hidden gems and experimental kitchens to viral street eats and gourmet innovations, we spotlight the flavours and culinary concepts redefining India’s vibrant foodscape. What? Berlin Brew Beer Garden Where? Mumbai Perched atop a breezy rooftop in Andheri, Berlin Brew Beer Garden is more than just a pub; it’s a delightful culinary escape inspired by European beer gardens. This newly opened second outlet, affectionately dubbed “BrewfTop,” pairs a laid-back ambience with an impressive range of comfort food and Indian fusion flavours. The menu opens with nostalgic bar bites Chilli Cheese Toast, Masala Peanut Chaat, and Crispy Corn, perfect companions to their craft brews. The Prawns Crackers and Traditional Chana Garlic bring a savoury crunch, while the Chakna Platter is necessary for old-school snackers. For a heartier bite, we sampled the Club Sandwich, a layered delight, and the Mini Burgers, which were juicy and satisfying. The Chef’s Special Malvani Chicken stood out from the mains rich, spicy, and paired beautifully with warm kulchas. Vegetarians will enjoy the creamy Vegetable Cheese Kofta Curry and Paneer Jalfrezi. For beer lovers, their Belgian Wit and Stout are top-notch, but the Rice Lager is a refreshing surprise. With its cosy setting, creative menu, and soulful brews, Brewftop is poised to become Andheri’s go-to sundowner spot for foodies and beer lovers alike. What? BRICKS Bar & Kitchen Where? Indiranagar, Bengaluru BRICKS Bar & Kitchen has made a stylish new home on Indiranagar’s bustling 100ft Road, bringing a fresh, unfussy rooftop experience to the city’s buzzing food scene. With its cosy, foliage-filled ambience and exposed wood detailing, the space immediately invites you to relax and stay a while. But it’s not just the aesthetics that shine; the food and drinks hold their own. The menu blends bar staples with bold local flavours, making it perfect for both

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