Burma Burma – Thingyan Festival

Thingyan is the Burmese New Year. Water-throwing or dousing one another from any shape or form of vessel or device that delivers water is the distinguishing feature of this festival and may be done on the first four days of the festival. Whenever Thingyan (Water Festival) is mentioned, what comes to mind is the traditional food of Thingyan, waiting to appease the appetite of those hungry souls. Burma Burma – Fort has managed to get the authentic Burmese cuisine to South Bombay. A cozy lunch hosted by the FBAI and Burma Burma was indeed a celebration. It presented a Seven course Set menu which flowed like a joyous streamlet.




A must try, savour the flavours of Burmese cuisine with sweet hospitality at Burma Burma – Fort.












Say Cheese!

A blissful morning at the Indigo Colaba, where we were invited By the famous Award winning Cheese monger Francois Robin…a workshop to know, feel, taste and pair the European Cheese.

The best cheese in the world comes undoubtedly from Europe where artisans and big producers use their ancestral know-how to produce a wide variety of fine cheese. From French Camembert to Italian Burrata, the range of cheese is very diverse. Today, the dairy industry in the European Union is the most productive and the most successful in the world. Its strict regulations by the European Union, makes cheese from Europe, the best and safest products for the consumer. CNIEL (National Interprofessional Center of the Dairy Economy, France), is a privatelyrun organization whose main objective is to promote dairy products and to facilitate relationships between dairy producers and processors.

The European Union & the CNIEL have several initiatives in the world lined up to create more awareness about cheese. As part of the “Open your taste” program, India is one of the key market to showcase the wide & rich cultural diversity of cheese from France & from Europe. As a continuation to the promotional campaigns held in the past, a Press event & a Networking cocktail of Cheese tasting of Vegetarian Cheese was organized on Monday 11th December at Jyran Terrace, Sofitel, Mumbai and Wednesday, 13th December at Lodhi- The Garden Restaurant, New Delhi for members of the media (food journalists, critics, bloggers and culinary specialists), food importers, chefs & restaurateurs.

François Robin, who has been awarded one of the best Cheese Monger in France, prepared various delicacies with European cheese & Indian spices. The recipes were simple yet delicious & demonstrated a very successful pairing with the different varieties of European cheese in traditional Indian recipes. Chef François Robin partnered with Chef Jyoti who developed the concepts of the Indian recipes displayed in the buffet.

Mansi Jasani, founder of Cheese Collective in Mumbai, spoke about cheese consumption of European cheese by Indians; how & when to consume the cheese et how to present the cheese, simple suggestions which were accessible to the journalists and invitees.   All cheese presented and available for tasting allowed all Indian guests to taste and enjoy the best Europe has to offer.

Furthermore, two workshops for food bloggers were organized on the 12th December at Indigo, Mumbai and on the 14th December at Lodhi – The Garden Restaurant, New Delhi. Special recipes and cheese pairings concepts developed by François will be at the center of these workshops.

Cheese consumption in India :

Positive trends indicate that sales of cheese in 2016, are estimated at 23 billion INR i.e. 60 400 tons and should almost double in value to 40 billion INR with sales of 100 000 tons in 2021.

Even though the consumption of cheese has increased by 15-20% in India in recent years, Indian consumption of cheese is quite low compared to world consumption (200gms vs 7kgs) but food habits are changing. This is largely due to the fact that disposable incomes are increasing & today Indian consumers are open to acquiring new tastes. Also traditionally Indians are big consumers of dairy products and cheese is consumed as a part of meals or as a snack.

France ranks 3rd as a supplier of cheese to India after Italy & Denmark, with a market share of around 13% and the consumption of French cheese has been steadily rising in India. Spreading awareness about the variety, textures and qualities of the French cheese is very important & an adaptation to local tastes is necessary to increase consumption since cheese is tasty & also an important source of protein.

Distribution of cheese & the regulatory environment is still a challenge, however the availability of imported cheese in gourmet stores across India and the innovations offered by companies are helping to develop the market.

About the professionals:

“François Robin takes his first steps in the world of cheese by helping his parents in the Vendée region of France. This experience allows him to discover the secrets of making goat cheese but does not convince him to continue in this way. He then directed his studies on science and mathematics, but subsequently favored more artistic professional experiences (film festival, contemporary art center)

Finally, the need to return to the source is felt, so he decides to enroll in a 9-month training center to prepare a Certificate of professional qualification of “Crémier Fromager”. He began his career as a cheese specialist with Nicolas Julhès in Paris where cheeses, wines and delicatessen of high quality are found. Francois learns to tune the cheeses with the finest dishes while appropriating their history. These new skills permitted him to join the famous Fauchon delicatessen where he found his place in the cheese department, which he animates and develops in close collaboration with Hervé Mons, a world-renowned refining cheese maker and manages to create a real synergy with the other departments of the grocery store. He participates in the contest of the Meilleurs Ouvriers de France that he wins in 2011 from his first participation after only 4 years of experience in this field.

Mansi Jasani, founder of Cheese Collective, is based in Mumbai. Passionate about cheese, she works regularly with the Mons refiner and is completely immersed in the culture of cheese. Her artisan group offers cheese workshops to the public and also provides cheeses for special occasions

Jyoti Sankar is currently Chief of Park Hyatt Chennai; he works regularly with renowned French chefs and is very familiar with European cheeses.

Cheese is divided into Four types :

–    Soft : Ripened from the outside in with a white rind, often runny at room temperature.

Examples : Brie, Camembert, Reblochon

–    Semi-soft : Smooth or creamy interior with little or no rind. Flavor ranges from mild to pungent

Examples : Raclette, Morbier

–    Hard : Firm texture with tastes ranging from mild to pungent; easy to grate

Examples : Emmental, Beaufort, Mimolette, Tomme de Savoie

– Blue : Green or blue veining caused by the addition of the mould penicillium roqueforti during production

Examples : Bleu de Auvergne, Bleu de Gex




DSC_1848FJ_St-Antoine_Doubs-2013_013VR_Gamme3VR_Gamme2VR_EmmentalSavoieVR_FromageFraisHerbes3VR_RacletteVB_Groupe6_JuinVB_Groupe3_MarsVR_EmmentalVR_MimoletteVR_BrillatSavarinVR_GruyereVR_SainteMaureTouraineVR_SelleSurCherVR_CrottinChavignolVR_ChabichouVR_MorbierVR_RoquefortVR_BleuAuvergneVR_StNectaireVR_ReblochonVR_BeaufortVR_ComteVR_CantalVR_FourmeAmbertVR_MontdorVR_CamembertNormandieVR_BrieMelunVR_PontLevequeVR_LivarotVR_NeufchatelPLV_FOURMEDEMONTBRISONSANSETIQImage 02824991454_10155929099971873_8718715355151936699_n25299423_10155929099886873_3557876194296798050_n25289348_10155929099311873_506731569345990165_n24991486_10155929099176873_5135399406544480186_n24991315_10155929099066873_2057121079089096454_n25289211_10155928717046873_3306411925238317562_n24991523_10155928716776873_1528291183235393078_n


The Q Experience

Michelin Star Chef Atul Kochhar creates a special menu for ‘The White Continent’

Experience gastronomic brilliance amidst snow clad Antarctica

Mumbai, September 15, 2017: Food is a major highlight of any holiday, or even for travelers aboard a cruise journey. Twice Michelin Starred Chef Atul Kochhar unveiled the preview of his menu exclusively created for the Q Experiences, an Indian travel company which is organizing India’s first luxury cruise expedition to Antarctica, known as ‘The White Continent’.

The celebrated Chef’s unique understanding of Indian flavour in modern food culture has put Indian cuisine on unsurpassed global heights. To ensure a superior gastronomic experience to the travelers abroad the luxury ship, Atul Kochhar will be curating the finest of Indian regional cuisine and vegan cuisine on board – this is a first as no other ship on polar waters offers Indian cuisine.

At the event, Chef Kochhar presented a testing menu that consisted of vegetarian specialty like Rajma Chawal tikki along with non- vegetarian delicacy like coronation chicken tartine and his signature desserts like carrot bakalava and white chocolate brownie.

AT the event Chef Atul Kochhar said “Excited to be taking part in The White Continent, a luxury cruise to Antarctica organized by the Q Experiences. The idea of cooking in such extreme places is always challenging. My team has tried to incorporate a combination of inspirational food to some real home style food. We want our country people to have a great time while in Antarctica, but still fulfill their desire to have a great Indian meal on the cruise journey.”

Mr. Vasim Shaikh, Founder of the Q Experiences said, “At the Q Experiences, curated journey are our constant endeavor and we are delighted to share the exquisite cuisine of celebrated Chef Atul Kochhar on our maiden journey to Antarctica. It is a pleasure to have Atul working with our team and presenting a handcrafted Indian and vegan menu during the trip. I am positive our guests will enjoy and relish the onboard dining on this historical trip to the ice crowned continent Antarctica.”

Starting on 9th of December from Ushuaia, Argentina, ‘The White Continent’ is an 11 day trip curated by the Q Experiences, carrying 200 travelers only, to Antarctica. The cruise journey promises to create an experience of a lifetime and will take travelers across Drake Passage into the Land of Ice. The travelers would be on board “The Majestic Explorer”- a sleek, gorgeous yacht, which would have 132 elegant staterooms and suites. Watch the mysterious stories unfold at www.thewhitecontinent.com

Capture eCapture cCapture21743295_10155689442756873_6170127218364568930_n21739997_10155689442426873_7357521882773842490_n


Capture d


The Mandala Life

Mandala Bloggers Meet – The Magazine Street Kitchen

Finally an option for healthy organic produce! Eating a healthy and balanced diet is an important part of maintaining good health. But sadly this element in ignored due to busy schedule and life especially in Metros. We have priorities and deadlines to achieve. Keeping the health issue in mind, the Mandala Life: with the guidance of Ms Kavita Mukhi has started an organic vast variety of food in different cuisines to serve and deliver at home or working place.

Why Choose Mandala?

Mandala are connoisseurs of ‘Living Food’ that is quintessential to the planet, body and soul. Mandala – a sacred place nourishes your vitality through healthy, organic food. The Mandala believes in sustainable agriculture because they believe in protecting the environment for future generations. The seeds for Mandala were planted due to passion for conscious eating. This combination led to the birth of a brand that offers only quality, fresh and earthy cuisine. Mandala simply believes in reinvesting in the community that supports organic food.

!9th September ’17 – The Mandala Life with The Food Bloggers Association India hosted a Bloggers meet at the Magazine Street Kitchen – Byculla. A huge commercial kitchen buzzing with the sous chefs and headed by the Maverick, Trendsetter Chef Davide Cananzi in action, making Sushi and taking care of the whole meal for the evening. This Kitchen had a mezzanine floor where the Chefs table was laid for us. It was a pleasure to meet Chef Davide, as have witnessed his food many times in the past, an absolute Master indeed! Chef Davide has designed, curated and developed the menu for The Mandala Life. Chef showcased his genius through the elaborate magical meal and uplifted the palate. Each course was precise, healthy, visually and sensually beautiful and luscious. Every dish served was in gratitude towards the people who grow organic produce. Their Green philosophy has continuously pushed boundaries of quality and transparency.

Following are the details of the varied course of meal served to us.

Mango Palm Sugar Kefir & Honey Vanilla Kefir: Natural honey vanilla Kefir is double the fun and doubles the punch! The vitamin and mineral properties of mango and palm sugar get enhanced on fermentation.

Kale, Strawberry and Avocado Salad: Kale, chopped avocado and thinly sliced strawberries tossed together with almonds and feta cheese tossed with a lemon poppy seed dressing.

The Honey Balsamic Arugula: Fresh oranges mixed with dried cranberry and feta coated with sesame, melon, sunflower seeds and roasted walnuts dressed in honey balsamic.

The Cooked Lentil Tabbouleh: Sprouts, kidney beans, buckwheat, chickpeas with added chopped tomatoes, spring onions, kale, red and yellow bell pepper garnished with parsley, basil, lemon, garlic vinaigrette and extra virgin olive oil.

Sweet Potato and Green Rice Burrito Bowl: Green rice, spicy sweet potato cubes and Mexican beans served with a side of chunky Guacamole and corn salsa.

The Korean Bibimbap: Stir fried Mushrooms, bean sprouts, radish, paneer, spinach, zucchini and carrots in a Bibimbap sauce with sesame infused brown rice. About Bibimbap- the name sounds like a jazz vocalist improvising in the middle of a tune. The mellifluously named ‘Bibimbap’, the quintessential Korean meal- in-a-bowl, is a good candidate for the title of the most fun dish to order in world cuisine. It could not be simpler in concept, but it is hugely satisfying!

The Sri Lankan Rice: Paneer, roasted potatoes, spinach, French beans and cucumber in a Sri Lankan Curry with lemon –mustard flavored brown rice was my favourite!

Wild Forest Bowl: Black rice served with chickpea, shiitake, and kale in coconut curry was relished to the max!

The Chocolaty Walnut Brownie: A flourless, gluten free brownie with roasted caramelized walnuts was one of the best Brownie ever. Indeed a Showstopper!

Granola and Mango Parfait: Mango Kefir, granola topped with fresh mangoes.

Thus this evening simple changed my perspective about local produce.











Britain’s Favourite since 1903

Typhoo’s Master Tea Blender – Mr. Razi Khan revives the British styled Afternoon Tea session in the city


A Tea Tasting session held at the Oxford Bookstore – South Bombay, with the Master Blender and Tea connoisseur Mr. Razi Khan of Typhoon Tea. This interactive session certainly has highlighted the intake of Tea and inculcate this healthy habit into our daily lives. Mr. Khan was successful in transforming a coffee lover like me,  switch to Tea and not just traditional Chai, but different blends of Tea throughout the day. After the rush hour of morning chores- my girls….brekkies, snack bags…dropping them to school and college…and setting up  the wide variety of Teas which I had… but not practically used much, in one corner of my studio…it’s time for some “Me time”, my therapy now, that is…sipping Typhoon Green Tea (Honey Lemon), with the old hindi songs playing in the background of the greatest Star ever Dev Anand, here is my take on the Typhoon Tea Tasting session with Mr. Razi Khan.



August 3, 2017, Mumbai : Typhoo, UK’s third largest tea brand known for its superior quality and revitalizing brews (owned by Apeejay Surendra Group), had their Master Blender Mr. Razi Khan in the city to host an engaging and refreshing afternoon tea tasting session – which introduced some of the finest brews/ flavours from the brand available right here in the country.

Typhoo Tea is one of the most loved and fastest growing brand in India. Since its launch in 2008, Typhoo has introduced over 25 flavours to the country with some of the most exotic variants which are unique to the taste of Indian consumers (GT Lemongrass, Natural Tulsi, GT Coconut, GT Jasmine, Tea Decaf, Fruit infusions to name a few), apart from the traditional varieties of Classic Assam, Darjeeling, Pure Green Teas and Bevy of flavoured teas.

The brand can boast of an impressive portfolio in 5 categories of tea – Black; Flavoured; Green; Infusions and Organic range spread over 26 variants and 73 pack sizes.

Mr. Khan brought about the quintessential British tradition of “Afternoon Tea” and laid out variety of teas for different occasions of the day, beyond the traditional Indian Chai.

The ambience took one back to the pages of Jane Austen’s Pride and Prejudice where in the table décor and the setting up of cups and saucers, tea pots, tea cozies and the three tiered cake stands with sumptuous hors d’oeuvre’ , all made the setting look picture perfect!

Mr. Khan started the afternoon with the first flavor of the session the “Darjeeling” – the variant is known for light, delicate and unique aroma from different season; moving on the session got the guests to taste a very unusual and innovative blend called the ‘Decaf Tea’- almost free from Caffeine tea with deep amber-coloured texture and rich malty undertones, the third flavour of the afternoon was Typhoo’s innovative ‘Lemon and Honey Green Tea’ – a zesty yet a soothing flavor, expertly blended to be delicately light and pure, providing natural refreshment. The session ended on a light and fruity note with a warm cup of ‘Orange Spicer Fruit Infusion’, a natural and caffeine free fruit beverage with unique sensorial taste of delicious fruit flavors. The tasting session also revealed the upcoming range of Typhoo’s pyramid teabag range, soon to be launched in the market. The unique pyramid bags lend the original aroma and flavoursome experience to the teacup.

Mr. Subrata Mukerji, Business head of Typhoo Tea India present at the session commented, “For over 110 years, since its inception in UK, Typhoo has indulged tea connoisseurs the world over with exotic healthy beverages beyond tea and revived tea drinking experience.

We are delighted to host a unique tea tasting session that showcases various types of teas and infusions that can be enjoyed across the day, emphasizing the importance of tea to our daily lives while we continue to enjoy our traditional chai. We are proud at Typhoo for redefining the concept of tea drinking by introducing flavors which are unique to the Indian consumer.

What is heartening is:  Indians are continuously seeking change in their lifestyles and food habits and are experimenting with cuisines and beverages.”

Mr. Razi Khan said, “As a tea taster and tea bleander, nothing gives more joy than to get patrons to experience A British Style afternoon tea session, it’s amazing that Typhoo came up with this initiative and I hope we can take such afternoons all over the country. Typhoo has one of the most diverse portfolios and we are confident that through such sessions, we can transform the Indian palette for Teas and also share with our patrons what Typhoo has to offer”.


About Typhoo

Typhoo has indulged tea enthusiasts and refined tea drinking experience the world over since its inception in the UK in 1903. With a portfolio of 11 brands and over 200 varieties, Typhoo is being enjoyed in more than 50 countries including USA, Canada, Europe, Australia, Japan and China. Defining the changing tastes and preferences of the urban Indian consumers, Typhoo the Third largest brand from UK, with over 110 years heritage brings this refreshing, rejuvenating experience to India with a variety of high quality specialty teas, and 100% caffeine free Organic and Fruit infusions. Typhoo is available at all leading F&B store in Delhi/NCR, Mumbai, Bangalore, Chennai, Kolkata, Hyderabad, Chandigarh, Pune, Goa and Coimbatore. Typhoo is also served across premium hotels, offices and airlines (Air India and Jet Airways). For further information, visit www.typhooindia.com

Rainforest Alliance:

Typhoo has launched the first globally certified environmentally sustainable teas marketed across India. The suite of products available in the Indian tea market includes popular mainstream blends as well as new ‘Gold’ products which bear the distinct seal (green frog) of the Rainforest Alliance. The entire range has also been recast into an exciting new packaging design in 2015.

The Rainforest Alliance is a global non-profit organization that works to conserve biodiversity and ensure sustainable livelihoods by transforming land-use practices, business practices and consumer behavior. The Rainforest Alliance Certified seal is an internationally recognized symbol of environmental, social and economic sustainability that help both businesses and consumers identify products that come from sustainable sources to help support a brighter future. For more information, visit www.rainforest-alliance.org




Thank You Typhoo Tea and Mr. Razi Khan for directing us to a healthier lifestyle!



 Theory – Delicacies with US Apples on your plate
US Apples Export Council

The FBAI and US Apples Export Council hosted a 4 course sit down, USApples curated dinner at Theory – Kamala Mills, Mumbai on 23rd June 2017.
The FBAISoiree is one such event I look forward to the most because they are more like family to me. Meeting fellow foodie friends who have mutual admiration for each other simply creates positivity.
So…before I go on and on about my love and affection towards my foodie friends let me get back to this event.
Theory, at Kamala mills was the venue where Chef Clyde had curated the formal four course sit down dinner.
The evening started with flares of apple based sangrias, mocktails and cocktails. I enjoyed the apple and cinnamon Sparkler mocktail.
The first course was the Soup, made of curried carrot at apple. Very comforting and rich.
The second course was a beautiful and bright Salad, it had fresh greens topped with Apples poached in red wine with dollops of gratinated goat cheese.
The third course was the Main course, the vegetarian option was Apple gnocchi with butternut squash and sage butter with pan smeared apple gnocchi served with cinnamon glazed squash and burrata, was one of the best gnocchi in Mumbai. For the nonvegetarian option there was Chicken roulade. Tender and moist chicken roulade stuffed with mushroom forestiere and gruyere on bed of peronata and brandy apple jus was simple memorable.
The final course was the dessert, Gluten free Apple cheese cake served with mind blowing burnt butter ice cream was sinfully good, or to quote Joey from Friends the ice cream was ,”Gooooooodddddd!!!” And then came in the Baklava, crunchy cloud bursts resulting in flood of flavours!!!

The whole evening was so full of life, loads of hugs, happiness, good food and chitter chatter, catching up with foodie friends is so much fun and pleasure. We ended the evening with positivity and our tradition, that is clicking the FBAI Family Photo.








Baluchi – The Lalit Mumbai
The Lalit group and FBAI hosted a Shahi Daawat of the Awadh -E-Khass at Baluchi. Awadhi cuisine is subtle, well balance of flavours and aroma. Every dish is slow cooked, with well marinated meat and the aroma of saffron, cardamom or Kevda are infused to uplift the taste. The food is focused on the rich legacy of recipes which is inherited from one generation to the other. Baluchi at Lalit Mumbai perfectly gave us the glimpse of Zaika-E-Awadh experience.
A Chefs table with set menu was kept ready for us by the humble and attentive staff at Lalit. The evening started with the melodious live gazals and a  welcome Shahi Gulab sharbat served in shot glass, which we were really high on this pure rose with no trace of artificial essence, colour or sweeteners.
Then the first course , starters “Mezban” was served.
1. Ghost zaffarani seekh kebab – minced lambmildly flavoured with saffron and Garam masala, cooked in tandoor.
2. Murgh Parchay- soft chicken breastmarinated with cardamom, cream, cheese roasted on tava.
3. Mava air Mewey ke seekh – my favourite one, mava paneer pounded together with powdered almond, cashew and cardamom, barbequed on seekh.
4. Sabz ki galawat- tender tava fried mix vegetables, flavoured with mace, cardamom and clove then made into galauti kebabs.
Then they served the main course, the “Masgool Dastarkhan”
1. Bhuney pyaz aur mirch ka murgh – chicken curry simmered in rich onion and tomato gravy.
2. Shahi Nihari – was the famous Nalli Nihari, melt in mouth lamb curry flavoured with Kevda.
3. Begum Hazrat Mahal Subz Korma – seasonal veggies cooked in velvety tomato gravy with a hint of mava and cream.
4. Talle aloo ka Qorma – potatoes fried on low heat infused with saffron gravy.
5. Dal Baluchi – is the signature dal makhni, a preparation of black lentils and spices finished with cream.
6. Rotiyon ki Tokri , basket full of tandoor roti, missi roti and the unique flatbread “Takhtan” one can never forget.
The final course wask -E-Shahi”
1. Gulkand phirnee- the soufflé of pounded rice and milk, flavoured with rose petals.
2. Shahi Tukra- the ingenious rabdi soaked in deep fried bread. This Shahi tukra was definitely the highlight of the evening, a sinful indulgence which will linger for days in your thoughts and make you want to go again and again.
And finally they served the Paan in shots following with a photo session, with the staff of Lalit in their signature pose “Namaste”
I strongly recommend Baluchi for Awadhi cuisine, “Zaika-E-Khass” family and friends to experience the Royal treat of the Nawabs before 30th of June.






















House of Mirabella
WThe FBAI and the House of Mirabella invited me for the launch of the new menu on June 11,2017. A beautiful Sunday afternoon was refreshed by the initial monsoon showers to relief Amchi Mumbai from the heat. House of Mirabella is located in Andheri has a beautiful and classy ambience, the music was lively with karaoke to add up to the fun afternoon with the bloggers. The Martinis overflowed with zest, then came in the elaborate menu. We had the Hongkong style prawns, pesto grilled fish for the starters. The mains has pasta, BBQ chicken steak, chicken roulade with soubise sauce and mashed potatoes. Their thin crust BBQ chicken pizza was certainly the highlight of the event. The lunch ended with the sinful indulgence of desserts like the Ultimate cheese cake, cream cheese chocolate brownie with ice cream, Mirabella Nutella chocolate Melbourne etc. Overall it was a pleasing atmosphere and always great to catch-up with the fellow blogger friends.












Saffola Aura – Super Oil !

Saffola Aura- The New Super Oil with Olive Oil and Flaxseed Oil Launched with Kunal Kapur and Pooja Makhija

The new Super Oil – Saffola Aura, was launched at an event at Smoke House Deli with celebrity chef Kunal Kapur and celebrity nutritionist Pooja Makhija. A never seen before creation, Saffola Aura is unique Oil that blends two trending super foods- Olive Oil and Flaxseed Oil – for the first time ever. Now, this one Oil gives you the benefits of both Omega-3 and powerful anti-oxidants that help renew your body cells every day.

The Oil was launched at an exclusive event at Smoke House Deli, BKC in Mumbai where chef Kunal and nutritionist Pooja chatted with select bloggers about how Saffola Aura is the perfect wellness choice for today’s lifestyle.  Whether you are preparing a bowl of wholesome salad or yummy pasta, you can detoxify and renew yourself with every meal.

Speaking at the event chef Kunal Kapur said, “The new Super Oil, Saffola Aura, is a welcome addition to all of our kitchens, it is a first-of-its-kind blend of two super foods that will renew your body cells every time you eat a meal.”

Celebrity nutritionist Pooja Makhija added, “With the amount of external stress we face in our modern, fast-paced lives, it is important to renew ourselves from within. This new Saffola Aura does just that with its omega-3 and anti-oxidant properties. It is indeed a Super Oil for a Super You!”

The event also saw a cook-off challenge between the bloggers, where they had to showcase their talent using the new Super Oil. The participants of this cook off were the Bloggers from Punjab, Delhi, Chennai and Mumbai. They were randomly separated into teams 1 to 8. Coincidently me and my daughter Dhani who represented the FBAI landed up in the same team along with another blogger Kalpana from Chennai. The options given to each team was to make either a salad, or Italian or Indian. Since the Chennai blogger wasn’t comfortable cooking Italian she sweetly helped Dhani in getting the stuff and chopping onions, Capsicums etc. My part in this team was to encourage Dhani to take the lead and handle the cooking solely. We were given 45 mins to make one dish. So Dhani decided to make a salad and a Risotto. And with ease she nailed both the dishes. Chef Kunal announced our Team,’ Number one toh Number one hi rahega” as winners, he was impressed with the risotto which was cooked without the stock or wine. He stated it to be “A STRONG DISH!” Can’t wait for thr prize as we will have the opportunity of a Master class with Master Chef India Judge, the celebrity chef, Kunal Kapur. Can’t be happier as a mother to see Dhani excel in such events. Heartfelt thanks to the FBAI and Saffola.

Finally, the event ended with a delicious dinner, shared between the winners of the cook-off, Kunal and Pooja, where they discussed how making mindful life-choices like using Saffola Aura  can add to your wellness in many ways.










































Washington Apples – High Tea Meet at St. Regis Hotel. Mumbai

Relish the Goodness of Washington Apples for a perfect nutrition score with Washington Apples and Food Bloggers Association India, hosted a high tea on the 30th of March 2017 at the St. Regis Hotel. Mumbai

Chef Himanshu Taneja and his team had curated a special menu for the high tea using the Washington Apple as the key ingredient. Chef Taneja also gave a live demonstration of his culinary skills along with Chef Adam where they prepared a Puebla Avocado Tartare and Seb Ka Chenna Payesh  and also shared the recipe with the us. Indeed a delightful time, where we learnt a lot about the health benefits of Apples and also how we can make use of these apples in our daily food thus increasing the intake of this heavenly fruit.

Something about Washington Apples -Washington is blessed with four key ingredients that make it an agricultural production powerhouse: a diverse climate, rich soil, abundant water and hard-working people. Washington’s agricultural landscape is as diverse as its topography. In fact, more than 300 different crops are grown in the state – a diversity of production second only to California.

It is the world’s favorite snacking Washington apple. They showcased the two main variety, 1.The heart-shaped Red Delicious features a bright red and sometimes striped skin. Renowned for its crunchy texture and mildly sweet flavor, this tasty apple shines in cool, crisp salads. And  2.Tempt your taste buds with tart Granny Smith apples! Known for its delicious tart flavor and pleasing crunch, the Granny Smith apples popularity comes as no surprise. What’s more, it’s a go-to apple variety for snacking and is a favorite of pie bakers. Granny Smiths are great in all kinds of recipes, such as salads, sauces, baking, freezing, and more.

Health benefits -Apple is a good source of fibre, including both soluble and insoluble pectin, and it’s also a good source of vitamin C. Apple nutrients are disproportionately present in the skin, which is a particularly valuable part of the fruit with respect to its nutrient content. Think of it as a natural toothbrush. The fruit, that’s rich in fleshy fibre, helps scrub your teeth, gums, and tongue. The skin of the apple especially, which is extremely high in fibre, can scrub against your teeth and help remove stains and fight plaque. Furthermore, Apples are great for getting rid of bad breath

Sometimes you’ve just got to grab an apple. Something that’s healthy but maybe a little bit more adventurous, if you can see fruit as adventurous.

So go ahead and take another bite!