Easter special: Back to the Roots

Easter feasts, associated largely with long eared bunnies, hot cross buns and eggs filled with chachkies, are getting a makeover in Bernardo’s kitchen. Owned and run by Crescentia Fernandes, an Anglo-Indian who grew up in Kerala and married a Goan, is bringing the best of both the lands together for a special Easter menu, consciously steering clear of the more standard Easter treats, at her cosy restaurant in Gurgaon. Playing to her strength, she has stuck to Goan cuisine and roped in friend and popular Delhi-based home-caterer, Prima Kurien, for traditional dishes from Kerala. The coming together of the two “spice girls”, a moniker gifted to them by Ravitej Nath, Fernandes’ partner at Bernardo’s, hopes to celebrate the tradition of home cooked Easter food that the two ladies grew up on.

Both Kurien and Fernandes admit to relying heavily on the recipes that they have inherited from their respective families and perfected over the years. “When I visited Goa with my husband in 1984, they had a little ceremony for us and I remember the most delicious Goan food was cooked. The xacuti was made by a neighbour who was somehow related to us, in the way that people were back in the day. I requested her to teach me how to make it. Hers was a tedious process that I follow till date because no other method gives you the same results. Each ingredient is roasted separately and then ground together. We have it on the menu,” said Fernandes.

easter food, Bernardo’s kitchen, gurgaon restaurant, Goan dishes, food and wine, indian express talk, indian expressEvoking the shared Portuguese influence, that, over the years, has melded with the Hindu and Muslim culinary cultures of the two states, a three-course menu was designed with one vegetarian and two non-vegetarian options. It includes their signature dishes such as Fernandes’s pork vindaloo and pork chorris pao, and Kurien’s mutton biryani with pachchadi. “My mother would start the biryani preparations days before Easter. We would come back from the church and the entire house would smell of masalas that were slowly cooking on the fire. But my recipe is a mix of my mother’s and aunt’s preparations. I’ve taken the best from both,” said Kurien.

The sizeable menu also throws up lesser- known delights that often escape even the most sought after regional menus like steamed, fermented rice cakes called sannas, a delicate yellow curry made of raw papaya and lithe Netholi fritters. The meals are curated like feasts that traditionally follow the 40 day period of fasting and sunrise service.

Guilt-Free Indulgence

The recently opened Candy & Green in Mumbai has a peculiar problem — their menus keep getting stolen. There’s no doubt that the leaf-printed menu is pretty, but it hardly has potential as a decorative item. A more convincing reason for these thefts might be the mouth-watering descriptions of the items listed. Take the Gluten Free Savoury Waffles, which are described as “rice waffles with smoked coconut feta chutney, pomegranate, fresh mint, and sumac”. It’s enough to make even the most benign foodie pilfer a menu on the way out.

Owner Shraddha Bhansali sees Candy & Green as more than just a place to eat. It’s a lifestyle, based on being eco-friendly, healthy, and at the same time, indulgent. The menu promises dishes free of “meat, eggs, and any nasties”, rooftop sunrise yoga, and art exhibitions. Above the rooftop bar, is a garden where many vegetables and herbs used in the kitchen are grown.

Much thought has gone into curating the menu, which is a combination of dishes created by Karishma Sakhrani, the runner-up in last year’s MasterChef India, and Bhansali’s mother, Sejal Bhansali. Almost all of them come with a twist and use ingredients not normally eaten by the average Indian. Take, for instance, the Zucchini Parcels, a pastry made of ribbons of zucchini, apricots, ricotta, toasted nuts, and chilli aioli, or the Kale Crumble Tart, with kale, broccoli, and sundried tomatoes — both of which are absolutely delicious. In the main course, the Lemon and Caper Butter Ravioli is a must-try.

candy and green, mumbai restaurant, mumbai food, food and wine, indian express talk, indian expressOther dishes, however, were a little bit of a let down. Black is Back, a dish with black rice risotto, portobello mushrooms, confit garlic, and truffle oil, was uninteresting (except for its colour) and the rice was more undercooked than al dente. The Smoked Sweet Potato Burger, with black rice, charred onions, jalapenos, chipotle sauce, and feta yogurt, was sickly-sweet, while the Tortilla Soup tasted a little like tomato ketchup.

The highlight of the menu, however, were the drinks. The cold pressed juices — fresh, light, and oh-so-healthy are quite fantastic. Our favourites were the The Joker, with purple cabbage, apple, and ginger, and The Riddler, with pear, fennel, cucumber, and lemon. Even better were the alcoholic beverages — the Blonde Sangria and the Vanilla and Hibiscus Bellini are especially delicious.

The restaurant has bravely stepped away from all the tried-and-true vegetarian dishes, has used interesting ingredients and combined them in surprising ways. The menu is by no means as lean as some of their meals — it comprises 70 dishes and drinks. Give Candy & Green a visit on a low day and treat yourself. But do resist the temptation to pocket one of their menus.

Candy & Green is located at Hubtown Skybay, Breach Candy, Bhulabhai Desai Marg, Cumballa Hill, Mumbai.
Price for two (including drinks) is Rs 2,200

Easter Specials: Head to these restaurants in New Delhi, Mumbai, Kolkata, Chennai to indulge in Easter special brunch and lunch treats

Christians across the world come together to celebrate the resurrection of Jesus Christ on Easter. This year, the festival will be celebrated on April 16. Commemorated on the third day starting from Good Friday, Easter is one of the most important festivals for Christians who believe Christ was born, crucified and then resurrected. Devotees begin the day by attending Easter-special service at the church, which is followed by indulging in a traditional feast.
From Easter eggs to scalloped potatoes, Easter punches, cross buns to delicious roasted lamb and chicken dishes — a traditional Easter feast is nothing less that heavenly. Here are restaurants across India, you could head to, if you want to indulge yourself and your loved ones in some festive delicacies.

NEW DELHI

Indulge in delicious chocolate bunnies, cup cakes, flavoured eggs, chocolate egg filled with gems, traditional hot cross buns and much more for Easter special brunch at Hyatt Regency‘s Café, TK’S Oriental Grill, The China Kitchen or La Piazza.

Where: Delhi Fire Station Ring Road, New Delhi
When: April 16
Cost: Rs 3,000, plus taxes
Phone: 011-66771342

Head to The Claridges with your family and loved ones for a delicious Easter brunch that includes a spread of dishes like scotch eggs, Easter pudding, Easter pie, etc.

Where: Pickwicks, The Claridges, 12 APJ Abdul Kalam Road, New Delhi
When: April 16, 12:30 pm – 3:30 pm​
Cost:​ Rs 2,995, plus taxes​
Phone: 011-39555000

Treat your taste buds to luxury this Easter at Vivanta by Taj as you indulge in choice delicacies like Salmon gravlax mousse in shooters- melba toast, Spinach and barley pie, Devilled quail egg, Simple baked ham- maple glaze and Strawberry pavlova, among others.

Where: Latitude, Lobby Level, Vivanta by Taj, Gurgaon
When:April 16, 12:30 – 3:30 pm
Cost: Rs 2,850 plus taxes (with bottomless brews), Rs 5,400 plus taxes (with bottomless sparkling)
Phone: 012-46673000

MUMBAI

From pan seared chicken satay bun, crystal dumpling, vegetable chive dumplings, stir-fry tofu and French beans to steamed Indian salmon in home-made chili sauce or Hakka hand pulled noodles, there is so much on offer for Easter brunch at Hakkasan.

Where: Krystal Building, 2nd Floor, Krystal Building, Waterfield Road, Bandra West, Mumbai
When: April 16
Cost: Not available
Phone: 022-26444444

Head over to Seven Kitchens, St Regis, for lip-smacking, traditional Easter special dishes like Glazed Ham and Roast Chicken with all it’s trimmings, hot cross buns, different types of baked quiche, stuffed bread and babka (cake), among other dishes.

Where: Seven Kitchens, The St. Regis, 462, Senapati Bapat Marg, Lower Parel, Mumbai
When: April 16, 12.30 pm – 4 pm
Cost: Rs 3,000 onwards
Phone: 022-61628422

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Dig into special delicacies like Irani Anda, Akuri (Indonesian ode to eggs on toast), Eggs as you like them(sunny side up,scrambled and poached) accompanied with grilled tomato, Multi grain bagel and potato wedges, Omelette Station (including a variety of omelettes like cheese and mushroom,indian masala omelette,dragster,etc), Anda bhurji pao and a Wrap(butter paneer or regular) — all at The Factory Outlet, to celebrate this Easter with your loved ones.

Where: The Factory Outlet, Block D, 5th Floor, 22 Camac Street, Kolkata
When: April 10 – April 16, 12 pm – 12 am
Cost: Rs 800 for two, including taxes
Phone: 080-32211581

Honey and Pineapple Glazed Ham Of Lamb With Fennel, Baby Carrots, Sweet Potato, Squash, Baby Potatoes, Turnips, Asparagus, Broccoli’, ‘Shellfish Cannelloni Served With Crab and Celeriac Cream Orange and Crab Bisque are just some of the dishes on offer at JW Marriott as a part of a sumptuous Easter spread this year.

Where: JW Kitchen, JW Marriott Kolkata, 4A, J.B.S Haldane Avenue, Kolkata
When: April 16, 12:30 pm – 3 pm
Cost: Rs 1,299 plus taxes
Phone: 033 – 66330000

CHENNAI

Indulge in The French Loaf‘s delicious hot cross buns, Chocolate Easter egg, Marizapan Easter egg and many more scrumptious hand-crafted treats like Magician bunny, Chocolate rabbit, Easter Cupcake etc. on offer as you celebrate this Easter with your loved ones.

Where: Across all The French Loaf outlets in Chennai
When: Paril 16
Cost: Between Rs 30 to Rs 350

If you are in ‘namma Chennai’, then head to Ente Keralam outlets in Poes garden and Anna Nagar to celebrate the spirit of Easter. From dishes like Vazhapoo cutlet, Naadan kozhi curry, thalassery meen curry, Broccoli mappas, Muringakkaya mango curry , Vattayappam and many more available on the Easter special menu at the restaurant.

Where: Ente Keralam outlets in Chennai
When: April 16
Cost: Vegetarian buffet for Rs 495 plus taxes, non-vegetarian buffet for Rs 695 plus taxes
Phone: Ente Keralam, Poes Garden- 044-32216591; Ente Keralam, Anna Nagar- 044-32216589

Easter 2017: Five unique recipes to make your Sunday treat special

Easter one of the most important festival celebrated by the Christian community, as it marks the rebirth of Jesus Christ. According to the Gospels, Christ was reborn on the third day of his crucifixion. For over a month, the 40 days of Lent, when people of this faith maintain strong self-restraint and often give up their favourite food. This is because it is believed that during this period Jesus fasted and suffered in the desert for 40 days and 40 nights before he started his ministry.

But once Christ was reborn or resurrected, it’s a sign of the triumph of good over evil and capturing your own sins and follies. Thus to celebrate the joyous day, elaborate feast and desserts are planned. So, here are five recipes with which you can celebrate this Easter with your friends and family.

Easter twice baked golden potatoes

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By Chef Vivek Kumar, Oxford Golf Resort Pune

Ingredients:
2 – Large russet potatoes
250g – Cheddar cheese (grated)
170g – Sour cream
1/4 tsp – Garlic Powder
1/4 tsp – Onion Powder
1/4 tsp – Black Pepper Powder
1/4 tsp – Paprika
Salt to taste

Method:
* Preheat oven to 450 °F (232 °C).

* Bake the potatoes as you normally would for about 1 hour.

* Carefully cut open the potatoes with a lengthwise slit across the top and scoop out the meat of the potatoes into a bowl. Reserve the skins.

* Now, mix the potato meat that you have scooped our with the cheese, sour cream, garlic and onion powders along with salt and pepper to taste. Mix well until the mixture is creamy and the cheese begins to melt.

* Carefully put half the mixture back into each of the potato skins, and sprinkle the top with some paprika.

* Put the potatoes under the broiler for a minute or two until the tops get lightly browned. Serve immediately.

Mutton Undhiyu in Vadodara

Everywhere on the Ahmedabad-Rajkot highway, signboards hold out the promise of “pure veg” to the traveller. But we are looking for meat. Not butter chicken or mutton rogan josh or seekh kebab — which, contrary to stereotype, one can find in the cities of this “vegetarian” state — but authentic Gujarati meat dishes.

In the stretch between Bavla in Ahmedabad district and Chotila in Surendranagar district, only a couple of run-down dhabas, shrinking apologetically in the shadow of plush vegetarian food joints, offer “non-veg”. Many dhabas have come up here recently to cater to migrants from Bihar, Uttar Pradesh and Punjab. They deny that they sell meat—“only eggs,” says an owner.

On a bare roadside before the Chotila hill — a popular pilgrimage site in Surendranagar — one is led by the aroma of spices to a dhaba (owned by Nitinbhai Thakore, an OBC). On the menu is mutton nu shaak, machhli and chikan (chicken), cooked in the “Kathiawadi style”, and souped up with bajra and wheat rotlas or rice.

Six charpoys, each with a rectangular wooden plate placed across its middle, makes for the dining table. Kamalakant Upadhyay is a Brahmin and a vegetarian, who learnt to cook meat from a hotel he worked in in Godhra. He reluctantly shares the recipes of the greasy curries. “Kaarigar kyare nahin kahe (A workman never shares his art),” he says sternly.

Chicken cooked the Kathiawadi way. (Photo: Javed Raja)

He takes you inside the kitchen, which has a part of the tin roof torn off to allow some light. A man pats out hot rotlas from an earthen tava on a woodfire chulha. Upadhyay shows us the three vessels of curry he has made. The largest one has mutton, the medium chicken and the smallest one fish, indicating what is popular. “We sell 30-40 plates of meat and fish daily,” says dhaba manager Virendra Dave.

The chicken curry is made on wood fire. Onions and tomatoes are the primary ingredients but this is not a typical north Indian dish. “We only make broiler chicken, because desi chicken is unavailable now and four times the price,” says Upadhyay. The fish is the marine khaga (catfish), a delicacy in these parts.

Chief minister Vijay Rupani has said he wants a shakahaari Gujarat, after the government amended a law to make cow slaughter punishable by life imprisonment. But if he were to have his wish, he would have to convert a substantial chunk of the state’s population to vegetarianism.

According to the Sample Registration System Baseline Survey 2014, carried out by the Census of India, almost 40 per cent of Gujarat’s population is non-vegetarian, (39.9 per cent male, 38.2 per cent female), which is higher than Punjab (34.5 per cent male, 32.5 per cent female) and Rajasthan (26.8 per cent male, 23.4 per cent female). Meat eaters can be found in every region of the state and they mostly belong to the OBC, Dalit, Muslim, Rajput and tribal communities.

Is innovation the name of the game for food stylists?

Like bitters enhance cocktails, spices tickle the palette and a variety of additions raise desserts to an altogether new level, it is innovation and creativity that make for an overall fine-dining experience, stakeholders in the space say.

To this end, if the idea of the UN World Innovation and Creativity Week (WICW, April 15-21) is to remind and encourage people to use their creativity towards making the world a better place and make their place in the world better too — can the food and beverage industry be far behind?

But first, let’s talk drink. How about a Monkey Thandai, with the base being Monkey Shoulder, a free-spirited, fun-loving three-malt blend with an easygoing smooth, rich and mellow vanilla deliciousness?

It has, in fact, become quite faddish for the Indian summer drinker!

As for the main course, changes in the culinary landscape are widening the scope for chefs today in terms of what can be offered, says Arun Sundararaj, Executive Chef, The Taj Mahal Hotel in Delhi.

“Innovation in cuisine has no limitations, much like an artist who works on his imagination with no restrictions. For example, two of our star dishes at Varq, the signature Indian restaurant, are ‘Different Strokes’ — a trio of crisp ‘jalebi’ with saffron, passion fruit reduction, fennel and black pepper crust; and ‘Sweet Tooth of the Maharaja — layers of garlic ‘kheer’ and broken wheat porridge.

“Also, one of the other treasured culinary delicacies at the hotel is the ‘Khichdi rafat’, an innovative twist to the humble Indian comfort food. The unique recipe uses rice cooked with tender pieces of chicken, duck and lamb and is flavored with aromatic spices and almonds,” Sundararaj said.

“In the recent past, we have curated a series of specially-designed menus, to offer exquisite dining experiences to patrons. Each of the dishes across the hotel’s dining destinations is a craft in itself and combines the best ingredients from across the world to create memorable experiences,” he added.

Working on festive menus is another occasion to present exquisite offerings.

“Over the years,” Sundararaj said, “our team has created an array of contemporary dishes, each of which derives its base from traditional Indian desserts. During Ramadan, we created a unique take on the festive ‘Qubani ka meetha’ by presenting it in the form of a mille feuille. We’ve reimagined the traditional delicacy and used puff pastries to give it a classic French twist.”

Chef Vineet Bhatia at Ziya (The Oberoi, Mumbai) has always followed a signature approach and, as a consequence, redefined the way Indian food is eaten.

For instance, Bhatia had, way back in 1993, invented the ‘chocomosa’, which redefined the ‘samosas’ and took it out from a very savoury genre into a sweet genre.

Until that point, ‘samosas’ could be stuffed with anything and more often than not, this would be minced meat or chicken or prawn.

“We take Indian ingredients that one normally see in everyday home cooking and treat them very differently in Ziya… so, for example, it could be a ‘gulab jamun’, but in Ziya it takes the form of a ‘Gulab Jamun cheese cake’,” Bhatia said.

“Hence, I would say that there is not one signature dish in Ziya — it’s a whole approach of having a multi-flavour experience.

“Another example is the ‘dahi-bhalla’ as an ice cream. It lasted for a long time on the menu and was so popular that we found it very difficult to take it out of the menu,” Bhatia added.

It’s homespun ingredients with progressive Eurasian flavours for Executive Sous Chef Abhishek Gupta at Gurugram’s The Leela Ambience.

food stylists, best food restaurants, what it takes to make a good restaurant, innovation for food and drinks, food, drinks, cocktails, lifestyle, indian express, indian express newsThe ambience of the Epic – Global restaurant adds to his delectable menu, enticing the five senses with soothing music, soulful aromas and nicely decorated table spreads with a touch of luxury.

With intriguing dishes like pureed pumpkin with marigold flowers, potato starch petals, sambuca-infused sous vide beans, cherries and gooseberry cooked with mild butter sauce, farm leaves grilled with smoked butter and more, “a prism of culture, time, and place is created which builds a deeper appreciation of how regional characteristics have shaped global food”, Gupta said.

Molecular food is the name of the game for Mahesh Kumar Sharma, Executive Chef at Dwarka’s Radisson Blu Hotel.

“I have done some Indian twists like ‘mishti doi’ — sweet curd molecular; mango sphere from mango pulp and ‘papdi chaat’ molecular. I made juices and yoghurt spheres that were my prime molecular innovation in the food industry. I have included these in a la carte orders and they are gaining popularity amongst guests,” Sharma said.

“I have changed a lot in buffet presentation post my joining. I have introduced new cold meats, terrines and different kinds of salads in my coffee shop buffet. I have done a lot of work on shooter and mixed-flavored juices.

“Since I belong to pink city Jaipur, I have introduced Rajasthan’s authentic cuisine in my banquet menu in Delhi,” he added.

Phew! Bangkok street food vendors aren’t going anywhere after all

It was right outside the walls of Wat Pho, the seat of the emerald Buddha in Bangkok. A man with a cart full of fried bugs – grasshoppers to three types of beetles, even tiny scorpions. I walked around tentatively, arguing with myself if I could try one of those. A princely sum of 120 baht for a paper pack mix, he tells me. I balk. There is no way I’m having that much, and I was a poor backpacker anyway. Five minutes of hovering later, he offers be a brown beetle to taste. No photo, or I have to pay.

I accept. He grins as I turn that beetle around slowly with its tiny leg weighing in on my bravado. A swift quelling of nerves and I pop it into my mouth, stomp my feet around like a crazy woman and chew like my life depended on it. It was salty, crunchy, slightly ashen and I quickly gulp down half a bottle of water removing all trace of it from my mouth. The street vendor laughs away, saying something in Thai. The terrible part about travelling alone is that sometimes you don’t have anyone to take photos or videos of these iconic moments in your life, but there is always promise of a revisit with friends.

So imagine the horror when I read reports that come 2018, the opportunity to savour some of Bangkok’s strangest and best street food won’t be there. Just a month after the Thai capital was voted the world’s best destination for street food by CNN, the Bangkok Metropolitan Administration (BMA) announced that all food vendors will be swept off the streets. This is intended to improve the safety and cleanliness of the city and return the pavements to the pedestrians, according to a Nation report.

For a foodie, it was like taking away one of the crucial reasons to hit Bangkok’s streets, where steaming hot bowls of Tom Yum soup call out to you, the morning starts with soupy rice and chicken broth or a salad, fresh-cut slices of pineapples and watermelon brighten up the day and as the night falls, the ever-popular streets in Pratunam, Siam, Chinatown and the popular Khao San Road light up with stalls offering skewered fried chicken and sweet pork kebabs, luscious sausages oozing with cheese and wrapped in bacon and then fried again, spicy noodles and pad thai, and not to forget those sweet coconut milk idlis (for the lack of a better association) and nutella and banana pancakes! For some the fish oil aroma may seem a bit strong and pungent, but one bite and you’re lost in a sweet-sour gastronomic sensation heightened by the clanking of woks, sizzles of oil splashed around and deep glugs of beer.

For the more adventurous, there are the bug carts, which are more for tourists than locals, but a top draw and Facebook and Instagram fad nevertheless.

For two days it was hard to imagine the jam-packed squares without gas-lit food carts and a bunch of plastic chairs around, people from all walks of life sharing stories, sipping and slurping fresh seafood, trigger-happy tourists soaking in the vibrant food culture of a city that – to one’s mind – stands to lose it soul should the plan go through. So it came as a huge relief when Kobkarn Wattanavrangkul, Thailand’s minister of tourism and sports, announced in a detailed Facebook post that the media reports were false, and that the vendors won’t be barred from the streets but regulated. This means, they’d only be able to sell during certain hours.

“4. All personnel dealing with the street food preparation and services will be required to attend the training programs to be organized by the City. Moreover, they must pass the test before being allowed to their food stalls.
5. Particular attentions will be paid to their procedures of dish cleaning and waste management, i.e., the dish cleaning on pavement would be definitely prohibited”, he wrote in the post, which may leave more picky tourists pleased that hygiene will no long be an issue.

IPL fever: Watch cricket unplugged at these cool restaurants in New Delhi, Mumbai and Kolkata

Are you a cricket fanatic? It’s that time of the year again when the Indian Premier League (IPL) fever catches on across the nation. With its fast pace and dramatic twists, it keeps viewers glued to their television screens. Well, with all the buzz around IPL that will keep you pumped up until May 21, isn’t it a great idea to combine cricket with hearty grub? Most of us love to laze around in our living rooms while watching a cricket match, but some restaurants, bars and lounges have created such an enthralling aura that you’d be more than happy to jump out of your couch and head to these eateries.

Without missing the action, you can spend a delightful day with your friends and family and splurge on some exciting offers and special menus too. Here are some great options where you can enjoy without missing the dose of cricket:

NEW DELHI-NCR

SMAAASH Pitstop Brew Pub is offering unlimited fresh Brews at Rs 999 from the first ball to the last run of the match. The place will be decked up to give you a stadium-like feel where you can enjoy live screening of T20 matches with unlimited fun.

Where: SMAAASH Pitstop Brew Pub, Sector 29, Gurgaon
When: Till May 21; 12.15pm — 12 midnight
Cost: Rs 1,100, for two
Phone: 0124-3350777

Unwind under a canopy of endless rain and binge on a niche gourmet menu featuring mouth-watering Fengshuii signature dishes such as Lamb Lion Chop, Lamb Rendang, Mie Goreng, KhaoSoi, Massaman Curry, Kung Pao Meal Bowland many more. Get four beer + 1 starter at Rs 899,  3 course meal +  2 IMFL at Rs 1199, Kingfisher beer bucket at Rs 999 and watch action packed IPL extravaganza streaming live on projector screen with stadium like atmosphere.

Where: Fengshuii, S-27, Second/Third Floor, Green Park main market
When: Till May 21; 11am — 1am
Cost: Rs 1,500, for two
Phone: 091-9911190303

The healthy thirst quenchers at Fengshuii!

As the tenth season of Indian Premiere League commences, Aura at The Claridgesbrings you an offer that will make your cricket season even more enjoyable. Hit the vodka bar Aura at The Claridges to view your favourite season of IPL on the big screen and get your second drink free with the first order. Enjoy the free hit from Aura.

Where: Aura, The Claridges, 12 APJ Abdul Kalam Road, New Delhi -110011
When: Till May 21; 3pm — 9pm
Cost: Rs 4,000, plus taxes
Phone: 011-39555000

The Chatter House has some amazing offers for cricket and food lovers to match the IPL heat at its Nehru Place and Khan Market outlets. You can get flat 15 per cent discount on the total bill if you’re wearing IPL T-shirts. Celebrating the biggest extravaganza, it has curated eight shots named after the IPL teams — Delhi “Trophy Fighters”, Punjab “The Groundbreakers “, Hyderabad “Fire Bats”, Mumbai “Scoring Willows”, Pune “SuperNovas”, Gujarat “Happening 11”, Kolkata “Runners for Victory” and Banglore “Terrifichitters”.

Beat the heat with these delicious easy to make drinks at home

There is no respite during summers and try as we might we cannot escape the sweltering heat but we can certainly counter it with some delicious cold drinks. No, we are not talking about aerated drinks here – we all know the repercussions – instead this season we are planning to go healthy with delicious homemade drinks.

drinks to make in summer, ways to counter heat, recipe of lassi, recipe of aam panna, recipe of lemonde, recipe of watermelon juice, recipe of green iced tea, indian express, indain express news Everything from lassi to aam panna can be made at home in no time and most of them can be made with basic everyday ingredients which you will easily find in your kitchen. For instance, you just need a bit of curd to make a delicious glass of lassi or some lemons to enjoy a glass of sweet lemonade. Unlike the drinks served at restaurants that often burn a hole in your pocket, and whose ingredients you cannot choose, these drinks are healthy and serve a similar purpose –providing you a much-needed respite from the heat. So this summer enter your kitchen with some perseverance and zeal, and make these lip-smacking drinks.

Go Goth! Charcoal ice cream is here to entice dark souls, and these pictures will make your mouth water

It can cool you down and melt your worries… Yes, ice creams are all you need to make your summers refreshing and pleasant! To add a dash of pizzazz to it, a variety of flavours have sprung up in the market. Not just vanilla, chocolate or strawberry, there are fresh fruity flavours too. Jamun, anjeer, sitaphal, litchi, fig, jackfruit and watermelon — you can choose whatever you want!

goth ice cream, charcoal ice cream, little damage ice cream, little damage, ice cream gothic, unicorn ice cream, ice cream los angeles, ice cream flavours, ice cream summers, food, food news, lifestyle, lifestyle news, indian express, indian express newsBut, if you like to stick to those chocolaty bites, we have some good news for you! Sprinkled with a spell of black magic, dark chocolate cones are the new buzz among ice cream lovers. An ice cream parlour in Los Angeles, named Little Damage, has rolled out charcoal-coloured ice cream cones, and the mesmerising twist that they give to each cone has brought a Goth-like disguise to it. From Oreo to almond charcoal, you can get all you’re looking for.

With colourful toppings and pastel goth, it has a mish mash of rainbow pebbles, fruity drizzles and unicorn drops. The cone has a bit of charcoal-like taste too! Wondering if its available in India too? Sadly, no! But, who’s stopping you from gorging at the mouth-watering pictures floating around on the Internet? While some are saying “the ice cream matches their soul”, others are simple going gaga over it.