Gastronomy Simplified – Whisk Affair

Whisk Affair

Uttar Pradesh-based Neha Mathur is helping substitute your grandma’s recipe book in the kitchen with an assortment of Indian, Asian, Middle-Eastern, and Continental cuisines all dished out on her blog with rigorous detail. Neha opens up to Juveria Tabassum about how food whisked her away from a career in dentistry, and how rewarding following one’s passion can be…

When and why did you switch to this venture?

I’ve been running Whisk Affair since 2012. After my wedding, I travelled a lot and lived in many countries including Malaysia, Czech Republic, USA etc. There I got exposure to a number of different cuisines and recipes from around the globe. Food was always my passion and I started making these recipes at home. Over time as I perfected each recipe, I started to document them; which eventually became Whisk Affair. 

What sets apart Whisk Affair from the crowd of cooking tutorials online?

I do a lot of research into the recipe and ensure that it would turn out good each and every time anyone makes it. The proportions used in the recipe are carefully measured and used. I only share the recipe once I am sure that it tastes good. 

What are some of your favourite ingredients?

Since I make recipes from around the globe with different kinds of ingredients; I try to go as genuine as possible and try various ingredients. However some of the whole spices like black cardamom (which is highly underrated), is one of my favourites. I also love bay leaf, green cardamom, sesame seeds, and garlic.

How do you plan on growing your venture?

My vision is to help people experience food. I want to reach out to as big an audience as possible and help them try authentic recipes from around the globe. I’m constantly looking for creative recipes to attempt and share. I’m also in the process of publishing a new book which will help me reach out to more people and get them back to Whisk Affair to try more recipes.

Your favourite summer recipe

Light and refreshing recipes are the way to go in summers. My favourite are watermelon feta salad, mango lassi and fruity lemonades (I’ve tried Strawberry, Mulberry, Litchi and many more). I also love to bake fresh breads; while I make Jowar Bhakri/ Roti regularly that goes well with everyday Indian meals.

What trends are people following in the arena of home baking these days?

The lockdown has motivated more people to try their hand at cooking and discover new recipes. Most people like making simple and easy recipes which don’t require fancy ingredients or equipment. Some baking recipes which suit them are 5 minute chocolate lava mug cakeOreo Brownies, and Apple cinnamon cake.

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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

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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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