Regional Indian food and Healthy Fast Food

Regional Indian food and Casual Dining: 

Local cuisines have made a comeback in a big way. Diners and chefs alike have shown a renewed interest in healthy food with local flavours, traditional and indigenous ingredients and cooking styles. Chefs have also realized that it is far easier to research regional cuisines, source ingredients or work with skilled cooks than trying to do the same with international cuisine.

Casual Dining is gaining popularity too with chefs whipping up old-style comfort food or serving the same with a contemporary twist.

Chef-driven restaurants/Take-home chefs: 

Order Healthy Food Online

2017 saw a boom of sorts in chef-driven restaurants. Ordering food from restaurants too seems to have become passé. Top chefs today are ready to come home and make you a gourmet meal. A couple of healthy food startups even lets users choose a chef, who not just cooks and presents the meal but also shops for the ingredients!

Quirky and unusual food concepts:
  • Discards: A huge trend in 2016 – onion and apple peels, broccoli stems and unusual meat cuts, otherwise just junked, found their way back on the plate in a flavourful and nutritious avatar. A conscious way to cut food wastage apparently!
  • Food Meditation: Focus is on the food on the plate while the mind is free from positive or negative emotions. So you basically don’t talk or think while eating thus ensuring a good impact on the gut.
  • Alcohealth: There is apparently a growing demand for alcoholic beverages with ingredients that supposedly negate the undesirable effects of alcohol and offer some nutritional benefits too. Beet infused vodka, acai blueberry mojito, superfruit acai Margarita being a few such examples.

Healthy fast food: People are getting increasingly conscious of the food they eat including when they eat out. A lot of companies in the food business are trying to do away with artificial colours, flavours, sweeteners and preservatives and focus on the nutrition aspect.

Organic and Healthy Food

There appears to be an increased emphasis on authenticity and hence the last couple of years have seen a growing demand for organic and natural products. Processed food is gradually being replaced by food that is either hand-crafted or healthy food. Food packed in convenient portable bowls are available in restaurants and grocery stores. They are nutritious and versatile. Masters from the service schlüsseldienst berlin switched to completely organic food, as it gives a lot of energy and allows you to work longer.

Order Homemade Food Online

Craft of Blending: Blended tea and wines are the new rages this season. Fusion of flavours is here to stay. Different wines are blended to offer a more complex concoction that even changes the basic qualities of wine. Similarly, tea infused food from cocktails to jams and desserts are gaining acceptance all over. So you now have desserts like Chilly Chai Truffle, Marigold Tea Porched Pear and cocktails like green tea infused vodka!”

For ordering homemade food online: www.masalabox.com

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Makhane ki kheer

Makhana kheer

Makhane ki kheer is a decadent, creamy dessert and can be served on any occasion, especially on fasting days.
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Ingredients required
Ghee – 2 tbsp
Cashew nuts – 3 tbsp
Makhana / Foxnuts – 2 cups
Full fat milk – 1 litre
Seeds from one cardamom
Sugar – ¼ cup + 1 tbsp (adjust as per taste)
Saffron – a few strands

How to make makhane ki kheer
1. Heat ghee in a pan and add the cashews to it. Fry them till light golden brown. Keep this aside.
2. Add the makhanas/foxnuts and roast till crunchy in the same ghee.
3. Take 1/3rd of the ghee-roasted makhanas and powder it into a coarse mixture along with the cardamom seeds.
4. Boil milk in a thick saucepan on medium-low heat, stirring at regular intervals. Take one or two tbsp of the hot milk into a small bowl and add the saffron strands to it.
5. Let the milk boil for about 10 min, and then add the makhanas. Keep stirring the milk constantly now.
6. When the makhanas turn soft, add the sugar, saffron and makhana-cardamom mix. Stir well and cook for another 4-5 min. The milk will thicken a little now.
7. Add the fried cashews (you can reserve a few for garnishing) once the milk has thickened a little.
8. Stir and cook for a minute and take it off heat.
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Honeycomb Bread

Honey comb bread

Honeycomb bread is a Middle Eastern delicacy that is stuffed with cream cheese, arranged in a honeycomb pattern and drizzled with honey.
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Ingredients required
Flour – 3 ½ cups
Yeast – 2 teaspoon
Lukewarm Milk – ¼ cup
Egg- 1
Butter- 100 grams
Salt- 1 teaspoon
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Lukewarm Water- ½ – ⅔ cup
Sugar- ¼ cup

How to make Honeycomb bread
1. Combine yeast and milk, and set aside for 10 min so that yeast will bloom.
2. Add flour to a big bowl, and make a well in the middle.
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