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Food pronunciations made easy: Part 2

The list of commonly mispronounced words just does not stop! We move on to part 2 of Food pronunciations made easy. Reading up on food is a humbling experience. When you realize the amount of work that goes into creating a dish sitting in front of you, the more you learn to appreciate those behind the scenes! Right from sowing to processing to cooking to serving, the amount of hard work that goes in is beyond amazing. To be a foodie one needs to understand and more importantly, value food. The next set of 20 food words once again comes with descriptions, credited pictures and audio files to help you widen your culinary scope.

21) POUTINE

What is it?

Poutine is a French-Canadian classic that is served across Canada. It is a hearty dish of French fries, fresh cheese curds and brown gravy. Freshly made fries cooked until perfectly crispy, squeaky fresh cheese curds cut into small pieces and well seasoned made from scratch gravy comes together beautifully. The hot fries and steaming gravy gently melt the cheese at first and meld more and more changing textures and flavours along the way as you get further into the bowl. (Source: Thespruceeats.com)

How is it pronounced?

POO TIN

Poutine at La Belle Province restaurant in Montreal, Canada
www.ozfm.com

22) PROSCIUTTO 

What is it?

Prosciutto is an Italian dry-cured ham that is usually thin sliced and served uncooked. This style is called prosciutto crudo and distinguished from cooked ham prosciutto cotto. Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or accompanied with melon. It is also eaten as an accompaniment to cooked spring vegetables such as asparagus or peas. It may be used in a simple pasta sauce made with cream, used in stuffing other meats or as a pizza topping. (Source: Wiki)

How is it pronounced?

PROH-SHOO-TOH

prosciutto
www.italianculturalcentre.ca

 23) VICHYSSOISE

What is it?

Vichyssoise is a thick soup made of boiled pureed leeks, onions, potatoes, cream and chicken stock. It is traditionally served cold but it can be eaten hot. (Source: wiki)

How is it pronounced?

VISH-EE-SWAHZ

 

Vichyssoise-sin-lactosa
www.recetassinlactosa.com

 

 24) ACAI BERRY

What is it?

The Acai Berry is an inch long, reddish-purple fruit. It comes from the Acai palm tree which is native to Central and South America. Some studies show that the pulp of the Acai berry if even richer in antioxidants than cranberries, raspberries, blackberries, strawberries or blueberries. (Source: webmd.com)

How is it pronounced?

AH-SAH-EE

 

Acai-2
www.healthydietadvisor.com

 

25) JALAPENO

What is it?

Jalapeno is a medium sized chilli pepper that is commonly used in Mexican cooking. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange or yellow. The japaleno can have a range of pungency with Scoville heat units of 3,500 to 8,000 (The Scoville scane is a measurement of the pungency of chilli peppers or other spicy foods. It is a function of capsaicin concentration which is one of the many related pungent compounds found in Chilli peppers).  (Source:Wiki)

How is it pronounced?

HA-LA-PEN-YO

 

Crab-chile-poppers-with-jalapenos-melissas-recipe-on-foodie-gardener-e1404514390379
www.foodiegardner.com

 

 26) KIBBEH

What is it?

Kibbeh is a popular dish in Middle Eastern Cuisine. Made of bulgur wheat (cracked wheat), minced onions and finely ground lean beef, lamb, goat or camel meat combined with Middle Eastern spices. kibbeh may be shaped into balls or patties and baked, cooked in broth, or served raw. It is considered to be the national dish of many Middle Eastern countries. (Source:Wiki)

How is it pronounced?

KIB-BEH

 

kibbeh-portrait
www.ricardocuisine.com

27) EDAMAME

 

What is it?

Edamame is a preparation of immature soyabeans in the pod. It is found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt. In Japan, they are usually blanched in 4% salt water and not served with salt.

How is it pronounced?

AY-DUH-MAH-MAY

 

1-mixa-edamame-56a9bf613df78cf772aa2ced
www.thespruceeats.com

28) PARMIGIANO REGGIANO

 

What is it?

Parmigiano Reggiano is an Italian hard, granular cheese. It is made from unpasteurized cows milk. Traditionally, the cows have to be fed only on grass or hay. The only additive allowed during the processing is salt which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near salinity with Mediterranean sea salt. The product is aged n average of two years. The cheese, produced daily can show a natural variability. True Parmigiano Rrggiano has a sharp, complex fruity or nutty taste with a strong savory flavour and a slightly gritty texture. Inferior versions of the cheese can impart a bitter taste.

It is commonly grated over pasta dishes, shaved over salads, stirred into soups and risottos and eaten on its own. (Source:Wiki)

How is it pronounced?

PAR-MI-ZHA-NO RE-ZHI-ANO

 

parmigiano-reggiano-parmesan-2
www.apassionforquality.com

29) CHIPOTLE

 

What is it?

Chipotle is a smoke dried jalapeno. It is a chilli used primarily in Mexican and Mexican inspired cuisine such as Mexican-American, Tex-Mex and South-western dishes.

Often a key ingredient in a recipe, it imparts a relatively mild but earthy spiciness to many dishes. Chipotle are used to make various salsas, ground and combined with other spices to make a meat marinade, adobo. Chipotle can be used typically in powdered form and they have a spiciness and distinctive smoky flavour. The flesh is thick so the chillis are usually added in slow cooked dishes rather than raw. Whole chipotles are added to soups, stews and in the braising liquids for meats. They can also accompany beans or lentils. (Source:Wiki)

How is it pronounced?

CHI-POTE-LAY

 

chipotles-ccflcr-Lori_NY
www.organicauthority.com

30) HUMMUS

 

What is it?

Hummus is a dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, leon juice, salt and garlic. It is popular in the Middle East and Mediterranean as well as in Middle Eastern Cuisine. (Source:Wiki)

How is it pronounced?

HA-MUS

 

Spring_Hummus_KGF_Medibank-112-of-82-copy-1140x642
www.medibank.com.au

31) TORTILLAS

 

What is it?

Tortillas is a type of soft, thin flatbread made from finely ground wheat flour. Popular in Mexico, flour tortillas are commonly prepared with meat, mashed potatoes, cheese and other ingredients to make dishes such as tacos, quesadillas and burritos. (Source:Wiki)

How is it pronounced?

TAWR-TEE-UH

 

Tortillas_9101_600
www.jennycancook.com

 

32) CROISSANT

What is it?

A croissant is a buttery, flaky pastry named for its crescent shape. Croissants are made of a layered yeast leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet in a technique called laminating. The process results in a layered, flaky texture similar to puff pastry. (Source:Wiki)

How is it pronounced?

KRAWH-SAHN

 

cornetti-italian-croissants-24713-1
www.delicious.com.au

 

33) MASCARPONE

What is it?

Mascarpone is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid.

It is milky white in colour and is easy to spread. It is one of the main ingredients in the modern Italian dessert known as Tiramisu and is sometimes used instead of or along with butter or Parmesan cheese to thicken and enrich risotto. Mascarpone is also used in cheesecake recipes. (Source:Wiki)

How is it pronounced?

MAS-KHAR-POH-NEE

 

mascarpone-cheese
www.cheesemerchants.com

34) SAUVIGNON BLANC

 

What is it?

Sauvignon Blanc is a green skinned grape variety that originates from the brdeaux region of France. It is planted in many of the world’s wine regions producing a crisp, dry and refreshing white varietal wine (A varietal wine is made primarily from a single named grape variety and typically displays the name of the variety on the wine label. Eg: Cabernet Sauvignon, Chadonnay and Merlot).

Depending on the climate, the flavour can range from aggressively grassy to sweetly tropical. In cooler climates, the grape has a tendency to produce wines with noticeable acidity and green flavours of grass, green bell peppers and nettles with some tropical fruit such as passion fruit and floral such as elderflower notes. In warmer climates, it can develop more tropical fruit notes but risk losing a lot of aromatics from over ripeness, leaving only slight grapefruit and tree fruit such as peach notes. When slightly chilled, this wine pairs well with fish or cheese. It is also known as one of those few wines that can pair well with sushi.

How is it pronounced?

SOH-VEE-NYAWN BLAHN

sauvignon_1
www.cloudybay.co.nz  

35) CIABATTA

What is it?

Created in the year 1982, the Ciabatta is an Italian white bread made from wheat flour, water, salt and yeast.

The literal translation of the word is slipper because of its shape. The loaf is somewhat elongated, broad and flattish. Since the 1990s, it has been widely used as sandwich bread across Europe and in the United States. (Source:Abigailsbakery.com)

How is it pronounced?

CHUH-BAH-TUH

 

SFS_Ciabatta-11
www.americastestkitchen.com

36) NUTELLA

 

What is it?

Nutella is a brand of sweetened hazelnut cocoa spread manufactured by the Italian company Ferrero. It was first introduced in the year 1965. (Source:Wiki)

How is it pronounced?

NU-TELL-AH

 

easy-nutella-brownies-4-1
www.sallysbakingaddiction.com

37) BERNAISE

 

What is it?

Bernaise is a sauce made of clarified butter emulsion in egg yolks and white wine vinegar, flavoured with herbs. Its mother sauce is considered to be the Hollandaise, one of the five mother sauces in French haute cuisine. Bernaise uses shallot, chervil, peppercorns, gherkin and tarragon in a reduction of vinegar and wine. In appearance, it is light yellow, smooth and creamy. Bernaise is a traditional sauce for steak. (Source:Wiki)

How is it pronounced?

BEY-ER-NEYZ

 

20150328-bearnaise-sauce-easy-18-1500x1125
www.seriouseats.com

38) BEEF BOURGUINGNON

What is it?

Beef Bourguignon is a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy and beef broth generally flavoured with garlic, onions and a bouquet garni (a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and stews. It is removed from the dish prior to consumption) with pearl onions and mushrooms added toward the end of the cook. (Source:Wiki)

How is it pronounced?

BOOR-GEE-NYAWN

 

8964894c-cebe-11e4-97cb-22000afd2dc7
www.thedaringgourmet.com

39) CACCIATORE

What is it?

Cacciatore means ‘hunter’ in Italian. In cuisine, alla cacciatore refers to a meal prepared ‘hunter-style’ with onions, herbs, usually tomatoes, often bell peppers and sometimes wine. It is popularly made with braised chicken or rabbit.

How is it pronounced?

KAH-CHUH-TAWR-EE

 

Easy-Chicken-Cacciatore-recipe-IMAGE-1
www.cafedelites.com

 40) CAPRESE SALAD

What is it?

A Caprese salad is a simple Italian salad made of sliced fresh mozzarella, tomatoes and sweet basil seasoned with salt and olive oil. In restaurant practice it is usually arranged on a plate and features the colours of the Italian flag: Green, white and red. In Italy, it is usually served as an antipasto (starter).

How is it pronounced?

KUH-PREY-ZEE

caprese1
www.thepioneerwoman.com

Part 3 coming up next week! Until then, bon apetit!

To read up on part 1 of food pronunciations made easy, click: http://letsstalkfood.com/food-pronunciations-made-easy-part-1/

 

Food pronunciations made easy: Part 1

You are at a fancy restaurant. In the menu you find a dish that reads rather delicious. After many an attempt to order that particular dish you end up ordering something else because you’d rather eat rotten sushi rather than admit you have no idea how to pronounce the name of the dish. Raise your hands if this has ever happened to you. It has to me, several times in fact. But no worries, there is no shame in admitting and learning!

To help you better your food knowledge and pronunciation, I have compiled a list of hard to pronounce or often mispronounced food names with with definitions and their correct pronunciations in audio format. Let’s begin with part 1.

1) QUINOA

What is it?

Quinoa is a flowering plant in the Amaranth family. It is a herbaceous annual plant gown as grain crop primarily for its edible seeds. After harvest, the seeds are processed to remove the bitter tasting outer seed coat. Highly versatile, cooked quinoa is gluten free and supplies nutrient content similar to wheat and rice. (Source:Wiki) 

How is it pronounced?

KEEN-WA

4516748
Qunioa-Eatingwell.com

2) BRUSCHETTA

What is it?

Bruschetta is an antipasto or a starter dish from Italy. It consists of grilled bread rubbed with garlic, topped with olive oil and salt. Variations include toppings of tomato, vegetables, beans, cured meat or cheese. A popular variant of the bruschetta includes toppings of basil, fresh tomato, garlic, onion and mozzarella. (Source:Wiki)

How is it pronounced?

BROO-SKET-TUH

bruschetta-tomato-basil-horiz-a-1600
Bruschetta-Simplyrecipes.com

3) GYRO

What is it?

Gyro is a Greek dish made of meat cooked on a vertical rotisserie. Traditionally, meats such as pork, chicken or lamb are usually served wrapped in flatbread such as pita with tomato, onion, tzatziki (Scroll to no.7) sauce and sometimes French fries. (Source: Wiki)

How is it pronounced?

YEER-OH

steak-gyros-107
Gyro-Cremedelacrumb.com

4) PHO

What is it?

Pho is a Vietnamese soup consisting of broth, rice noodles, herbs and meat. It is a popular street food in Vietnam and the speciality of a number of restaurant chains around the world.

How is it pronounced?

FUH

slow-pho-bo-108488-1
Pho-Taste.com.au

5) WORCESTERSHIRE

What is it?

Frequently shortened to Worcester sauce, Worcestershire is a fermented liquid condiment originally created in England by Worcester chemists John Weeley and William Henry Perrins.

The sauce is piquant and contains malt, vinegar, molasses, anchovies, tamarind extract, salt, sugar, onions, garlic and spices. This mixture is allowed to mature for 18 months before being blended and bottled locally.

Worcestershire sauce is frequently used to enhance food and drink recipes as both a background flavour and as a source of umami, the savoury “fifth flavour”. (Source:Wiki)

How is it pronounced?

WUS-TUH-SHUR

64b9b7a7-adce-432a-9b0b-8a1095817a0f_1.4468d86ca6dd845f1a66878d4ded0f2d
Worcestershire-Walmart.com

6) SIRACHA

What is it?

Siracha is a type of hot sauce or chilli sauce made from a paste of chilli peppers, distilled vinegar, garlic, sugar and salt. It is named after Si Racha, a coastal city in Chonburi Province, Eastern Thailand where is may have been first produced for dishes served at local seafood restaurants. In Thailand, Siracha is frequently used as a dipping sauce, particularly for seafood. (Source: Wiki)

How is it pronounced?

SIR-ROTCH-AH

homemade-sriracha-sauce-recipe-fp
Siracha- Leitesculinaria.com

7) TZATZIKI

What is it?

Tzatziki is a yoghurt based sauce served with grilled meats or as a dip. It is made of salted and strained yoghurt usually made from sheep or goat milk. Tzatziki is mixed with cucumbers, garlic, salt, olive oil. Sometimes vinegar, lemon juice and herbs like dill, mint, parsley and thyme are added. It is generally served as a cold meze. (Source:Wiki)

How is it pronounced?

ZAT-ZEE-KEY

Homemade-Tzatziki-Sauce
Tzatziki-What’sgabbycooking.com

8) GNOCCHI

What is it?

Gnocchi are thick, small and soft dough dumplings made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal and other similar ingredients. It was introduced by the Roman legions during the expansion of the empire into the European continent.

The dough for Gnocchi is most often rolled out and cut into small pieces about the size of a cork. They are then pressed with a fork or a cheese grater to make ridges which hold sauce. Alternatively, they are simply cut into little lumps and are commonly cooked on their own in boiling salt water and dressed with various sauces depending on the recipe used. (Source:Wiki)

How is it pronounced?

NYOHK-KEE

gnocchi
Gnocchi-SBS.com.au

 9) JICAMA

What is it?

Jicama is a juicy, sweet, nutty tuber with a distinct crunch. It has its origins in the Mexican Peninsular region and is best enjoyed raw. Jicama can be cooked as well; its white flesh stays crisp when cooked briefly. (Source:Thekitchn.com)

How is it pronounced?

HEE-KAH-MAH

Jicama- seedsnow.com
Jicama-Seedsnow.com

10) BEIGNET

What is it?

Beignet is synonymous with the English fritter, is the French term for a pastry made from deep fried choux pastry. It is commonly known in New Orleans as a breakfast served with powdered sugar on top-lots of it! They are traditionally prepared right before consumption as they are best had fresh and hot. Variations of fried dough can be found across cuisines internationally. (Source:Wiki)

 How is it pronounced?

BENN-YAY

beignet
Beignet-Tiphero.com

11) BOUILLABAISSE

What is it?

The bouillabaisse is a rich, spicy stew made with a variety of fish. It has its origins in Provence.  (Source:Dictionary.com)

How is it pronounced?

BOO-YA-BAYS

1411133854635
Bouillabaisse-Foodnetwork.com

12) CHARCUTERIE

What is it?

Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pates, ballotines and confit primarily from pork. (Source:Wiki)

How is it pronounced?

SHAHR-KOO-TUH-REE

Artisan-Meat-Tray.a.14x10.72res
Charcuterie-Fromagination.com

13) COGNAC

What is it?

Cognac is a variety of brandy named after the town of Cognac, France. It is produced by doubly distilling white wines produced in any of the designated growing regions. (Source:Wiki)

How is it pronounced?

KOHN-YAK

cognac mental floss
Cognac-Mentalfloss.com

14) ENDIVE

What is it?

Endive is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. It has a crisp texture and a sweet, nutty flavour with a pleasantly mild bitterness. It is best served raw. (Source:thespruceeats.com)

How is it pronounced?

ENN-DIYV or ON-DEEV

salad2
Endive-Thefourpercent.com

15) ESPRESSO

What is it?

Espresso is coffee brewed by expressing or forcing out a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods. It has a higher concentration of suspended and dissolved solids and has a foam with a creamy consistency (crema) on top. As a result of the pressurized brewing process, the flavours and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as caffe latte, cappuccino, caffe macchiato, cafe mocha, flat white or cafe Americano. (Source:Wiki)\

How is it pronounced?

ESS-PRESS-OH

perfect-shot-of-espresso-777x560
Espresso-Scitechdaily.com

16) FOIE GRAS

What is it?

Foie Grass is a luxury food product made of the liver of a duck or goose that has been specially fattened. It is a popular delicacy in French cuisine. Its flavour is described as rich, buttery and delicate. Foie Gras is sold whole or is prepared into mousse, parfait or pate. It may also be served as an accompaniment to other food items such as steak. (Source: Wiki)

How is it pronounced?

FWAH GRAH

foie gras- the telegraph
Foie Gras- Thetelegraph.com

17) NICOISE

What is it?

A nicoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard boiled eggs, Nicoise olives, anchovies and dressed with olive oil. It can be served either as a composed salad or a tossed salad. Freshly cooked or canned tuna may also be sued. There have been a significant disagreement between traditionalists and innovators regarding the ingredients to be used to prepare a nicoise. According to traditionalists, cooked vegetable needs to be excluded. However, cooked green beans and potatoes are commonly served in variations of this popular salad.

How is it pronounced?

NEE-SWAHZ

nicoise salad-taste
Nicoise Salad- Taste.com

18) CRUDITES

What is it?

Crudites are traditional French appetizers consisting of sliced or whole raw vegetables. They are typically dipped in a vinaigrette or other dipping sauces and consumed. Examples of crudités includes celery sticks, carrot sticks, cucumber sticks, asparagus spears and strips of bell pepper. (Source:Wiki)

How is it pronounced?

CRU-DE-TEY

crudite-platter-IG
Crudite-Oliviascuisine.com

19) PAELLA

What is it?

While the paella is a Valencian rice dish that has ancient roots, its modern form originated in the mid 19th century on the East coast of Spain. There are a several types of paella, including Valencian paella, Vegetable paella, seafood paella and mixed paella.

 The Valencian paella is believed to be the original recipe consisting of white rice, green beans, white beans, meat, snails and seasoning such as saffron and rosemary. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free style combination of meat from land animals, seafood, vegetables and sometimes bans. Most paella recipes use bomba rice due to it being less susceptible to overcooking and all recipes use olive oil. (Source: Wiki)

How is it pronounced?

PIE-AYE-YA

ThinkstockPhotos-4768646221
Paella- Bezamel.se.pl

20) POMMES FRITES

What is it?

Basically used when you want to sound all fancy while ordering French fries!

How is it pronounced?

POHM FREET

i87618-pommes-de-terre-frites-a-l-ancienne
Pommes Frites-Cuisineaz.com

Slurrpilicious Success!

As a single mom to a four year old who is an extremely finicky eater, finding kid friendly meals that are delicious as well as healthy is quite honestly, a bit of a nightmare. I’ve often looked up recipes and stalked blogger mamas to find something that would be the ideal food ticket to a full and happy kiddo. I’ve unfortunately had only about a 40% success rate with the recipes I looked up.

Slurrp Farm logo (1)

It was during one of my recipe stalking escapades that I came across Slurrp Farm. I read up on the brand and instantly fell in love with the concept! This blog, all about this amazing brand is dedicated to all you amazing mamas out there!

*based on an interview done in written format

Launched in October 2016, SLURRP FARM was thought up by two enterprising mamas, MEGHANA NARAYAN and SHAURAVI MALIK who wanted to bring a positive change to children’s eating habits. Their mission? To provide healthy snack and meal time options for young children.

Shauravi Malik & Meghana Narayan - Co-founders, Slurrp Farm

The women behind the brand

Before venturing into entrepreneurship, Meghana led the Public Health practice at Mc Kinsey, India. Having specialized primarily on maternal and child health, Meghana has served many International agencies and foundations working primarily in Uttar Pradesh, Bihar and North Eastern States. A proper ragi fed Bangalore kid, Meghana was a competitive swimmer with over 400 national medals and has even represented India at the Asian Games in 1998. An engineer by training, she is a Rhodes Scholar at Oxford University and an MBA from Harvard Business School

Shauravi, an economist by training from St.Stephen’s college New Delhi also has a masters in Economics from Cambridge University. She used to work in the Consumer, Healthcare and Retail M&A Advisory Team and the Leveraged Finance Team at JP Morgan in London.  She has conceived and commissioned a White paper on Millets at Slurrp Farm to ignite a dialogue on the importance of millets and traditional Indian superfoods.

Meghana and Shauravi share that they don’t come from traditional business families and have learnt a lot on the go. “Both our roles are really co chaser 1 and co-chaser 2 , and this is what we spend the majority of our time doing; we are both very persistent. Where Slurrp Farm is concerned, we have really learnt by visiting umpteen number of organic food farmers and companies, raw materials co operatives and vendors, food technologists, scientists, everyday farmers, machinery and equipment manufacturers, small and large food companies, packaging vendors, food retailers, nutritionists, food labs and others.”

This journey that criss crossed so many parts of India- villages, towns and large cities and of course the food industry are what they truly believe shaped their vision for Slurrp Farm.

Tastes and food concepts from one’s own kitchen

One of the first cereal prototypes that was tried came straight from Meghana’s Grandmother. Both women have a strong Bangalore connect and have grown up eating ragi in various forms and today millets are an integral part of Slurrp Farm’s portfolio. The pancakes and dosas are based on traditional recipes passed on from their grandmothers.

SF all products alone post

Ideate-Create

The idea took root while they were working in London. Every time an India visit was planned, they would get requests from friends to bring back certain food products for children. Surprised by the request, they did some research and discovered that some of the organic products abroad sourced ingredients from India! They couldn’t understand why there weren’t more suitable products for children in India especially with the plethora of local ingredients especially millets. This thought was further reinforced after they moved back to India and became moms.

“The fundamental notion that drives us is that we need to eat like our grandparents did. The food options that we make available on a shelf are the same as what we make at home. As consumers, what we lack in time should not be compromised on food ingredient quality. There have been tremendous improvements in packaging, which we will use (and have used) to support us in our endeavour.”

Keeping the target audience in mind, the right proportion has been worked out in consultation with Industry specialists, nutritionists and paediatricians.

“We have been extremely conscientious about getting the nutritional component right. Once children get used to eating well from the start, they carry that forward on their own. We have been able to start with a clean slate. No trans fat, ie, no dalda or edible vegetable oils or hydrogenated fats, no glucose, inverted syrup or golden syrup, no high fructose corn syrup and little to no maida.

Along with ensuring a high nutritional value, we have also focused intensively on the taste aspect of our products as well. We truly believe that health, taste and attractiveness can all work hand in hand!”

Facing and owning challenges

“Our biggest challenge has actually been time and testing patience! The sheer difficulty of making something you would work in your own kitchen work from a commercial and process perspective on a large scale. It’s all about learning new things, stepping into a new domain and working our way up. It’s almost like having ten different jobs at the same time. First we had to learn about translating products from our kitchens to a manufacturing point of view. Once the products were set, we had to move onto learning retail, marketing, social media, etc. The learning never stops!”

Growth and presence

“Within our first year and a half, we reached out to about 80,000 customers on Amazon, BabyChakra and FirstCry, and we are also available on Air Asia and major hotel chains like the Hyatt, Taj Hotels. We are now in approximately 200 stores across Delhi NCR and are expanding our retail presence in various other cities including Cochin, Bangalore, Hyderabad, Chennai and Mumbai amongst others. And in good news for Cochin mums, we will soon be available at Lulu!”

The range of Slurrpy delights

At present Slurrp Farm offers a range of nutritious cereals made with organic whole grains for toddlers and zero trans fat cookies, millet dosas and pancakes for children and children at heart. The products contain no added artificial colours, flavours or preservatives.

“Our intention is to revive traditional superfoods, especially the vast variety of millets available in india. We intend to drive an inflexion and a real change in the Indian food retail sector. We have several exciting new product launches in the pipeline.”

An up close and personal look at the products:

Slurrp Farm Cereals

  • Cereals: (Once your child starts consuming solids- 6 months- 2.5 years)
  1. Whole wheat, Moong, Rice, Spinach and Tomato with Milk:

Mildly roasted and well ground organic green moong, organic rice and organic wholewheat coupled with real dried spinach and tomato

  1. Whole wheat, Ragi, Oat, Banana and Apple with Milk

Mildly roasted and well ground organic ragi, organic oat and organic wholewheat coupled with organic brown sugar and powdered real dried banana and apple flakes

  1. Whole wheat, Maize, Rice, Banana and Mango with Milk

Mildly roasted and well ground organic whole wheat, organic maize and organic rice mixed with organic brown sugar and freeze dried yummy real mango and banana flakes

Slurrp Farm cereals are made with organic ingredients and contains real fruit. They do not use preservatives , colourings or artificial flavours and are not loaded with excessive sugars- Organic brown sugar is used instead. The product contains no salt and is based on traditional recipes using superfoods such as millets, wholegrains and lentils. These super convenient meals are travel friendly and cook in two minutes. The recipes developed in consultation with food technicians, nutritionists and paediatricians contain essential minerals and vitamins that are vital to a child’s growth and development. Each pack containing approximately 10 meals is packaged in three layers, metalized and totally air sealed to ensure zero anaerobic activity.

Cookies

  • Slurrp Farm cookies (from 7 months onwards and for everyone!)
  1. Whole wheat, ragi and chocolate: Gently roasted ragi and whole wheat flour paired with butter, cocoa and the tiniest hint of cinnamon.
  2. Oats, honey and banana: Crunchy oats and whole wheat flour combine with banana, hints of golden honey, butter and bits of raisins (Age 1 year and above)

These gorgeous cookies are 18 to a pack with cute Indian animal shapes (Rhino, Croc, Monkey and Parrot). Made using only the best natural ingredients, whole grains, real butter and natural sweeteners such as honey and raisins, these cookies have zero transfat and no artificial colours of flavours.

  • Slurrp Farm Dosa mixes (7 months onwards and for everyone!)
  1. Millet Dosa Mix: Supergrains and Beetroot

Pretty beetroot  pink dosas packed with natural ingredients; Ragi, urad daal, red rice, oats, suji, natural beetroot powder and a mix of mild spices. Ragi has 10 times the calcium of wheat and rice! It’s great for bone growth and a wonderful alternative for lactose intolerant people.

Slurrp Farm Millet Dosa - Supergrains + Beetroot

  1. Millet Dosa Mix: Supergrains and Spinach

Green means go! With these delicious green spinach dosas made with foxtail millet and four daals- Urad, Moong, Toor and Chana, natural spinach powder and a mix of mild spices. This dosa packs a serious protein punch of 17 gms per 10 gms

Slurrp Farm Millet Dosa - Supergrains + Spinach

  • Slurrp Farm Pancake mixes (7 months onwards and for everyone!)
  1. Millet Pancake Mix: Banana Choco Chip and Supergrains

Slurrp Farm pancaked are a powerhouse of protein, calcium and fibre! Filled with the goodness of supergrains- Foxtail millet, amaranth, oats and jowar mixed in with some yummy chocolate chips and natural banana powder.

Slurrp Farm Millet Pancakes - Banana, Choco-chip and Supergrains

  1. Millet Pancake Mix: Chocolate and Supergrains

The goodness of wholegrains mixed in with cocoa for a delicious meal!

Slurrp Farm Millet Pancakes - Chocolate and Supergrains

Research. Research. Research.

Bringing out a food brand requires extensive market research, constant interaction with the consumer and first hand requirement intel from Indian mothers and families. In spite of the brand being founded by two moms, it was infact shaped by many. Time is of the essence nowadays and quicker the meal can be made, the more the favouritism. A rise in the level of health consciousness, changing lifestyles, mounting disposable spending and a growing availability of healthy food products in shopping malls and retail outlets have led to a startling global growth in the health food segment.

This led Meghana and Shauravi to focus on healthy and conveniently packed food products which are easy to prepare and use on the go. One of their key segments includes young parents across the country who require easy and quick food options with no compromise on health and taste. Being product based in india, Slurrp Farm also advocates home made and natural food fixes that can be easily adopted to modern India.

“One of the first cereal prototypes we tried came straight from Meghana’s grandmother and the recipes have been worked on to ensure nutrition, taste and a bit of fun. Addressing the post weaning stage with these products, Slurrp Farm has been meticulous about getting the nutritional component right.”

The Slurrp Farm cookies were worked on by Mandakini Gupta, owner and chef of Delhi based Smitten Bakery. Interestingly, after Mandakini narrowed down the recipes to seven flavours, letters were written to 200 parents in a playschool asking permission for their children to try the cookies, after all they were the final little consumers. The children were very honest about their likes and the best loved are the ones that are featured on their website today.

“The dosa recipe is a brainchild that resulted from the marriage between a book by Chef Ottolenghi who has a lovely recipe for green pancakes and my late grandmother who was always inventing dishes in the kitchen. All the recipes come from conversations in our own homes. Apart from health, we also want to create something that is fun for children! Pink dosa because beetroot makes everything so lovely and chocolate because who doesn’t love it?” Adds Shauravi

The inspiration behind the brand

Slurrp Farm is passionate about healthy eating and wishes to provide parents the convenience needs in terms of food options that equal home cooked food.  “What drove us is our feel regarding serious problems in the food chain today. The statistics are shocking! 9 out of 10 indians are protein deficient  and India has the second highest rate of obesity amongst children in the world! The contamination at every level has frightening repercussions on social health outcomes. We fundamentally believe that we need to change our eating habits as a society.” Says Meghana

Do more with Slurrp Farm

Slurrp Farm products are extremely recipe friendly and can be extended to more than pancakes and cereal.

“Slurrp Farm cereals can be made into pancakes. Eggs can be added to the fruit cereal or yoghurt to the savoury ones to increase protein intake. You can add it to your regular atta and make multigrain rotis. A delicious drink can be made using the ragi, apple and banana cereal. Add in some warm milk, cocoa and honey to make it extra special.

With the dosa mixes, one can make yum millet paniyarams. Prepare the batter as per instructions on the pack, add chillies and onions to the batter and finally pour the batter onto a heated paniyaram pan and cook well on both sides. Best served with delicious chutneys.”

Happy Customers

Slurrp Farm has a number of tried, tested and faithful consumers. In fact one parent wrote in stating that she is a Slurrp Farm lifer! Her daughter has started out with baby cereals and cookies and now loves the pancakes and dosas! Many parents claim to love Slurrp Farm products as much as their children! To check out all the love Slurrp Farm has received visit their accounts and hash tag:

www.facebook.com/slurrpfarm

www.instagram.com/slurrpfarm

#slurrpfarm

Slurrp Farm and what the future holds in store

Slurrp Farm as a company has a vision to build India’s most loved children’s food brand.

“In the next 10 years we hope to drive an inflexion or a real change in the healthy food market. On our journey, we want people who are in for the long term to accompany us. We dream of being available on every retail shelf and in millions of kitchens, homes and hearts. When a customer holds a Slurrp Farm product in their hands, we want them to feel tremendous pride for being part of a company that is Indian Made and made for Indians. To incorporate Indian food traditions into the recipes, use the best possible ingredients, create a global identity and still have it priced at an Indian price point has been hard work but we feel we have achieved a small measure of it and we want to keep improving. As we scale, we know we will manage a greater price efficiency and we look forward to reaching that goal!”

 

 

Chocolate Hazelnut French Toast with Orange Marmalade

There is something about soft, piping hot French Toast for breakfast that makes me want to belt out a happy song! It is an extremely versatile dish that coddles both sweet and savory sides. This dish is extremely special to me as it was created, styled and photographed exclusively for LISO CHOCOLATIER. Liso is Kerala’s first luxury chocolate manufacturer with an array of neapolitans, truffles, panbons, spreads and bars. I had the wonderful opportunity to take over Liso’s instagram for a day. The session was wrapped up with a follow me recipe for a decadent CHOCOLATE HAZELNUT FRENCH TOAST WITH ORANGE MARMALADE. The star of this recipe is the Liso Chocolate Hazelnut Spread; i’ve also used their Dark Chocolate and Orange Pan Bons to add an additional citrus boost to the dish.

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INGREDIENTS:

Fresh Brioche-4 thick and evenly cut slices

Eggs- 2

Cold Milk- 1 large cup

Granulated sugar- 1 cup (or as per your sweet tooth)

Vanilla Essence- A couple of drops

Melted Butter- 2 table spoons

Orange marmalade- 4 table spoons

Liso Chocolate hazelntut spread- 4 table spoons

PRETTIFY WITH:

Powdered sugar

Caramel sauce (I used Hershey’s Caramel sauce)

Liso Dark Chocolate and Orange Pan Bons

LET’S COOK:

  1. In a large bowl, crack in the eggs, add the cup of milk, granulated sugar and Vanilla Essence
  2. Whisk well until the sugar has melted and you get an even mixture
  3. Dip each slice of brioche thoroughly until the slice is completely coated and the bread has soaked up the mixture well.
  4. Place a non stick pan on medium to low heat and place the four slices of soaked brioche on it.
  5. Add melted butter (I prefer salted as it gives the caramelized bits a lovely salty crunch) lavishly along the sides of the bread
  6. Wait patiently while the butter starts to sizzle and caramelize the bread.
  7. After a 2-3 minutes, gently flip the slices over using a wooden spatula.
  8. Give side two 2-3 minutes as well
  9. Take off the heat and rest on a plate
  10. Spread marmalade on one slice, followed by Liso Chocolate Hazelnut spread on the second slice. Repeat for the remaining two slices
  11. Pile high and dust with powdered sugar, drizzle caramel sauce and add a few Liso Dark Chocolate and Orange Pan Bons
  12. Cut into this rich and luscious breakfast dish while still warm and enjoy with a cup of espresso on the side

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Bite sized Beauties

Letsstalkfood functions with a firm belief in exceptional talent. As a food promotion platform, Letsstalkfood celebrate stunning food entrepreneurs who have understood and embraced their enormous potential  to make a difference through something as simple, yet magical as food. The world plays host to many such individuals and as a food blogger I have the greatest respect and appreciation for them.

Andrea

My digital travels through the world of instagram brought me across an artist and entrepreneur of astounding caliber. Frost me Beautiful, founded by Canadian food entrepreneur, Andrea Jensen is an absolute haven for inspiring cookie decorators. The skill, the colours and above all, the ideas and their execution is a visual treat! If not for the distance between us, I would be stalking Andrea’s kitchens every single day!

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Born in Yukon and raised by her mum, Andrea loved to travel and try new things. “I have lived all over Canada while I was growing up, and it really taught me to be adaptable. I firmly believe that your attitude forms your experiences. I enjoy travelling and seeing what each place has to offer. Canada has such a variety of landscapes and people that it is always an interesting experience! My mum and I are vert close and we have always been a team and each other’s cheerleaders!”

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 Andrea met her husband Chris in the year 2009. As a police officer in the Royal Canadian Mounted Police, as part of the job he was posted to different places and the couple kept moving every 4-5 years. In their 3rd posting, the couple now reside in Regina, Saskatchewan. “Chris and I are very close with his family, they live across the country and we are lucky to see them a few times a year. We don’t have children, however, we do have our 90 lb German Shepherd and a tiny 6 lb Oriental Shorthair cat who get along pretty well together!”

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 A graduate of Digital Media Arts, Andrea soon understood that she preferred physically creating art to sitting in front of a computer screen all day. She experimented with a variety of unrelated fields before becoming a full time artist. “I never imagined I’d be able to do this and I am so happy and grateful that this is my career!”

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Baking is something Andrea has enjoyed since she was a child; drop cookies, squares and other treats. It was 4 years ago in February that she started her full time decorated cookies business. Aiming at a name that was classy, original and something that implied art more than baking, Frost me Beautiful was born! “I enjoy the art aspect of decorating and royal icing is such an interesting medium to work with! There are so many different ways to use royal icing and it is a stimulating challenge to see what I can create with it. It is very important that the cookie is as tasty as it is pretty, however, to me, the cookie is the vehicle I use to create art upon,”

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 Andrea fondly remembers the first cookie she ever decorated- a large snowflake cookie. The first year that I met my husband’s family was when we flew home to Ontario to spend Christmas with them back when Chris and I were dating. My sister in law Amanda (who is a talented decorator herself) had made sugar cookies and icing and kindly set it up as an icebreaker activity! I was hooked!”

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Cookie decorating was shelved for a year after that, but when Andrea’s friend was raising money for Cystic Fibrosis, she offered to make decorated cookies to sell as a fundraiser. More than $1000 was raised with the cookies alone! Post this, Andrea started receiving requests from people for special occasions. Eventually she quit her full time job in 2014 and started her cookie business full time!

Character cookies are Andrea’s favourites! “I love creating  art to that envokes feelings and we all have favourite characters we connect with. I find inspiration in movies, books and fantasy creatures and I love creating will all the details that make a piece really come alive!” A lot of thought goes into cookie decorating. It starts with inspirational pictures. Pictures that speak volumes are selected and then the decorating steps and icing colours are broken down, especially if 3D royal icing art comes into play. The cookies are baked in the shape that would best suit the image and then base flooded. It is then iced as per the steps charted out, allowing time to dry in between. If details have to be painted, that is done last. “I actually don’t bake much other than cookies, though if it’s a different cookie than my usual sugar cookie, I like to bake a good old fashioned chocolate chip! I prefer mine soft and chewy!”

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 Andrea feels that the ‘cookie community’ is quite welcoming, supportive and everyone tries to help each other out. “It’s been a wonderful experience and I try to extend a helping hand if I can, and feel supported when I need help too. There is enough work out there for everyone that I don’t feel it’s terribly competitive although I guess it depends on the location and the type of person.” The pros of being in the baking business, according to Andrea are all the opportunities to create different art. “I’ve been introduced to some neat subject matter that I never knew about before! I love that I can make a modest living doing something I love. I love the challenge of creating something different all the time!”

The biggest con, however, is paperwork, quotes, tax paperwork and so on! “My website is so neglected because I don’t enjoy working on it (I could be decorating instead!). It can at times be a lonely job. I am quite an introvert and enjoy the time alone but there are still times that it gets to be a bit too much and I need to get out of the house and see people!” Cookie decorating is also hard on the body with the constant bent over work as it needs to remain flat. I have to take stretch breaks and take the dog out so my eyes can focus on something further away than 2 feet in front of me. I find my hands can get quite sore from squeezing the piping bag if I’m really busy.”

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Andrea’s background in art has really helped her in shaping, shading and painting. She is also able to picture the finished product and break down the steps in order to create something. “I think that’s the most beneficial, as there are many times during the decorating process that it looks terrible, but you just need to trust the process and keep going. That’s a line I repeat to myself when I start to get nervous, lol “Trust the process!” Being very detail oriented, if a design does not come out right, the whole thing is re done. It’s hard when so many hours are out into something but good quality is something Andrea swears by. “It’s the detail work I really enjoy, and why working from my home is ideal. The time all the detail takes is not conducive to making money in retail cookie sales, but it’s perfect for my home based business.”

 Frost Me Beautiful has had an overwhelmingly positive response! “Early on in my career, I have a had a couple of experiences with people feeling that they didn’t receive what they had pictured, and I have learned as a business practice to invoice with detailed descriptions that need approval, in order to make sure we are communicating with the same goal!”

IT

Of all the spectacular cookies Andrea has baked, her personal favourite remains the set of ‘IT’killer clown cookies that I creates for a birthday party last Halloween. “The set really challenged my hand painting and 3D icing skills, and I feel like it forced me to improve.” Another absolute favourite is the Hogwarts crest and train cookies she made last year, the recurring theme is built up 3D effects combined with hand painting. “It’s hard to get the full impression from a photo! I have always wanted to try a large stained glass cookie of Beauty and the Beast! It’s my favourite movie and I want to learn the technique to make the cookie look like stained glass.”

 Andrea is an adventurous foodie! Unfortunately she has several food allergies which limit her choices quite a bit. “This is part of the reason I never got into baking and decorating cakes as I wouldn’t be able to work with or taste most of the ingredients. My favourite food is Oysters and love anything pickled! I also love sweets like butter tarts and flavoured chocolate (orange, mint).”

Salad Mason jar

When not baking, Andrea can be found curled up with a good fantasy or a science fiction novel. She loves going to the movies and travelling. “I am always dreaming about my next adventure!”

If baking were not the career chosen, she would have loved to become a police officer “But then I decided it wouldn’t be the best career for me. The job is very stressful under normal conditions and I would have trouble separating my emotions from the work. However,I have always wanted to be an artist and never imagined it would involve cookies! I absolutely love being an artist and it is the perfect fit for me. I feel blessed!”

Train

A future with a better work/life balance is what Andrea is personally moving toward. I took on too much last year and started to burn out. I want to make sure I still have time for family and friends and travelling.” As far as Frost Me Beautiful is concerned, it would be to accept fewer generic work and concentrate on complex edible art pieces with built up 3D icing and hand painting. “I love the challenge and am excited to accept more commissions, although shipping these pieces can be a bit nerve wracking! I really want to push myself artistically with these pieces!”

Wonder woman

To inspiring cookie decorators everywhere, Andrea advices to concentrate on learning icing consistencies. I teach beginner cookie decorating and we spend a lot of time on that. If you can get your consistencies correct you can literally do anything! When I started I bought a ton of random cutters and tools, most of which I never used. Start with your basics and purchase as you need and you’ll save yourself a lot of money. Join cookie Facebook groups, and look at YouTube for instruction and help!” She says there is much to be learned online and to never be afraid to ask questions! Most of all, just keep practicing. “Even cookies that aren’t perfect taste just as good. Remember that it’s a cookie, and your work is from the heart and you can’t go wrong.”

Sherlock

Andrea is a great baker, but above that, she is a wonderful, kind, polite and sweet person who went out of her way to make a budding food blogger like me feel at home! She took time to give detailed answers to all my questions and even created darling cookies with the Letsstalkfood logo on them! I could not be more thrilled! Thank you Andrea for being your amazing self!

Visit Frost me Beautiful:

Frostmebeautiful on Instagram

Frostmebeautiful on Facebook

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Carry on Caravan!

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There is something about our childhood that makes us want to take a one way ticket back through a time portal! Though the task is beyond the bounds of possibility, we can satiate our inner child by a small trip near Broadway. Right next to the entrance to Broadway in the CSI complex, there sits a legendary building that has been true classic ice creams since the year 1987. The rekindler of sweet reminisces is my go to happy place- CARAVAN ICE CREAMS!

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I still remember the umpteen number of times my parents had taken my siblings and i to the mecca of delicious frozen treats! I used to sit atop the car bonnet and cherish my favorite butterscotch ice cream in a cone. The parlor has had a complete face lift with a running  industry grunge theme but the ice cream still tastes of childhood and utter joy!

butterscotch ice cream

It was a fan girl moment as i met the man behind the legendary Caravan, Mr. Rajeev, sweet and ever smiling he shared that it was his first interview after a gap of 15 years…i couldn’t have been more honored! Joining us was his son Rajath who has been closely working with the renovations and media promotions.

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The story behind Caravan is inspirational. “I was visiting my uncle in Florida” says Mr Rajeev “I was thoroughly enamored by the variety of ice creams available and i thought to myself, why can’t i start my own ice cream store in Cochin? It was never my plan to be a businessman but the thought of ‘why not’ came into play and Caravan was born!”

classic sundaes

When Caravan made its foray into the market space, there were not too many players in the ice cream scene. Infact initial customers labelled Caravan as the place that taught them to enjoy ice cream with a spoon! The stellar fact here is that Caravan ice creams are all home made. The basic ice cream mix is brought from home, churned at the outlet and served fresh! Starting with the basic flavours of vanilla, chocolate, strawberry and butterscotch, the ice creams store slowly expanded to lesser known and more unique flavours.

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The name Caravan holds a special place in Mr Rajeev’s heart as it was named after a favorite Hindi movie titled Caravan. Moreover, he wanted to include the element of joy people experienced while travelling.  The most popular concoctions sold at Caravan till date are their Chocolate sundaes, butterscotch sundaes, Caravan special and Falooda. Though there was a chef during the inception phase for recipe preparation, soon Mr Rajeev took the reigns and there has been no stopping him since!

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Though changing trends and tastes have taken a toll on Caravan; there is a big group of faithfuls (myself included) who have been frequenting the joint since it opened. “We have a family that comes in quite often and all of them order only orange shakes!” says Rajath “The recurring customers have their favorites and they order the same thing every time they come. They have an association of comfort with Caravan.”

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The sheer amount of memories the building houses is simply immeasurable! Mr Rajeev fondly remembers a time when a newly wedded couple arrived with the complete bridal convoy and started they journey with sundaes from Caravan and another time when a wedding was actually conducted there! “I am happiest when i serve my customers and witness their delight first hand!” says Mr Rajeev with a big smile “All our old customers come with their children and that brings to life so many happy memories!”

old 2

With the younger generation getting involved in the business, changes are quite visible; the complete refurbishing being one; though the old chairs and tables have been retained. Rajath is the young man behind the introduction of the brownie sundae which has become quite a hit! Due credit goes to his mum, the baker behind the rich and luscious brownies! “We have in mind to bring about more products such as ice cream sandwiches, and re building our softies set up” shares Rajath.

caravan

“The new look is just a beginning” assures Mr. Rajeev. “In the near future, we plan to open more outlets and introduce some exclusive sweet treats!”

This faithful customer cannot wait!

 

Biscuit Pudding

*Disclaimer- this dessert is as rich as can be! Do not blame me for the extra kilos piled on instantly!

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Come the festive season, dessert lovers are always on the look out for recipes that will ring in the new year with the decadence it deserves! Before you make that new year resolution to join the gym and lose 10 pounds, pig out this delicious biscuit pudding and give yourself a happy high! New Year dessert sorted!

BISCUIT PUDDING

Ingredients:

Eggs (Yolk and white separated)- 500 gms

Butter (cut into cubes and softened)- 500 gms

Sugar (For the egg cream mixture)- 500 gms

Sugar (To caramalize the pineapple)

Pineapple (chopped)- 1

Marie Biscuits- 1 large packet

Warm milk (unsweetened- to soak the biscuits)

Preparing the egg cream

  • In a food processor powder the sugar thoroughly until you get a fine snow like consistency.
  • Add the cubes of softened butter
  • Add only the egg yolks
  • Beat the mixture until smooth and creamy
  • Your egg mixture is ready. Keep aside

Preparing the pineapple

  • In a saucepan, add the chopped pineapple. Make sure that the heat is kept on low to medium
  • Add enough sugar to ensure that the fruit is caramalized
  • Keep stirring until you see the fruit wilting and a gorgeous amber sheen is achieved
  • Remove from heat immediately and keep aside

 

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Preparing the layers

  • In a deep dish (preferably square shaped) spread a layer of the egg cream
  • Dip the Marie biscuits one by one in the warm milk. Make sure the biscuit does not become soggy. The crispy bite of the biscuit adds a lovely textural element to the dish
  • Spread a layer of cream atop the soaked biscuits
  • Strew some caramalized pineapple over the cream
  • Add a second layer of milk soaked biscuits
  • Follow with cream
  • Add pineapple
  • Repeat the layers as desired until the final layer is of biscuits and a thin layer of egg cream
  • Using an egg beater, beat the whites until frothy
  • Decorate the pudding with the last chunks of pineapple and dot with snow white egg whites

Serving suggestion

  • Chill in the fridge for up to one hour or until the layers have set
  • Serve with warm custard or vanilla ice cream

 

  • Recipe Courtesy: Jaya Aunty

 

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Snack O Licious

In a cozy little Kadavanthra corner, there stands a teeny tiny space that serves out some of the best snack foods I have tasted in a while. SNACKO is rapidly gaining popularity and a host of loyal customers who swear by the goodies served.  TESSY JACOB, Owner is glad she ventured into the world of food. “I had plans to start a business for a very long time. There were many options, including a boutique; after several deliberations, I settled on opening a snack bar.”

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The place Snacko calls home now used to host a sandwich shop; Tessy thought it best to stick to a concept that suited the space available. Infact it was the space itself that triggered the thought process of a snack bar. And boy has she done well! I have to say that every inch of that space is used to its best, the décor sleek and minimal with rustic touches here and there. Apart from the optimal space usage, another factor that caught my eye was the prices. The menu had a selection of burgers, sandwiches, milkshakes and other small bites that are exceptionally affordable.

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When asked about the concept behind Snacko, Tessy had this to say “If you serve good food, it will click. The basic concept behind Snacko is to give good food at economical rates. We set up everything ourselves; the tables, benches are all hand done. We didn’t go in for a full scale advertising exercise especially keeping in mind the space available. We relied mainly on Word of Mouth and it has really helped us.”

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The first reactions to Snacko have been quite favorable. They were flooded with good reviews and positive comments with many people giving their valuable inputs. Tessy adds that their customers always saw the good in them and for that she is thankful. Once again it is the price that managed to catch everyone’s eye with a major chunk of the orders coming in for burgers and sandwiches. “The food scene in Cochin is definitely changing! People are open to trying out different cuisines. There is a requirement of quick food options and this is the space snacko wishes to occupy.” The lack of space has been cleared up by take aways, door deliveries (upto 2kms) and serving food in cars; the absence of a wash is also being addressed shortly.

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The menu for Snacko has been developed entirely by Tessy and her husband Rajiv. The recipe has been developed by the owners and then passed onto to the chefs. One can see Tessy busy with taking orders and serving the customers. With the lack of space hiring help is a bit of an issue, however the constant interaction with customers has helped Tessy gain a lot of insight and has helped her improve. “I believe in using the resources in hand to the maximum. Snacko does not have a USP per say but we serve good food at appreciable prices. As long as the place, the hygiene factor, the food and the location is all addressed, people will come.”

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Tessy herself is an ardent foodie with some very special food vices “I love junk food! I eat a lot of cheese and butter; sometimes I scoop out butter from the packet and eat it as it is!”

The moment of truth arrived in the form of their CHEESY BEEF BURGER, MEATBALLS and an OREO SHAKE. I was blown away by the portions and the quality was beyond amazing! The beef burger was perfection. Soft, toasty buns, fresh veges, a glorious full meat patty and a delicious mustard mayo that tied up everything seamlessly. Mustard incidentally happens to be a favorite of Tessy and many of her dishes are dedicated to this condiment.

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The meatballs were equally packed with flavorful, juicy beef served with a luscious ‘devil sauce’ where the afore said condiment wrecked delicious havoc. The savory yum was washed down with cold, thick and quite delightful Oreo Shake. I’ve had my share of Oreo shakes and this one takes top honours!

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For an excellent place to chill with some close friends and enjoy some fantastic eats, Snacko is the way to go! Kudos Tessy!

 

Everyday Indulgence

It’s amazing how entrepreneurs sometimes choose names the most perfect names for their ventures. INDULGENCE by SHAZNEEN AFSHAR is a prime example. As sweet as her desserts, I can say without a doubt that Shazneen is an immensely talented star baker!

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“I come from a family that loves food! In fact they are ones who encouraged me to take up baking as a profession. I think I started baking since childhood and there has been no looking back” says Shazneen.

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Indulgence took root to acknowledge one simple thought; to add a piece of celebration to every single day. From elaborate, rich cakes and decadent brownies to beautiful light, airy bundts and savory rolls, Shanzeen has ensured that her menu of delights has something for everyone. She loves French pastry and fondly remembers the first set of profiteroles she made when she was in her 12th grade. Though she enjoys baking fondant cakes, Shazneen loves the rustic finish and intense flavours she is able to produce with buttercream based cakes.

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When asked about how she stands apart from other bakers in Cochin, Shazneen had this to say “I think every baker in Cochin has their own baking styles and they cannot be compared. Everyone is comfortable in their space. Cochin is a city with a lot of scope and there are a lot of reasons to celebrate and that is where Indulgence comes in!”

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According to Shazneen, the market for fondant cakes has come down and customers have broadened their horizons to experimenting with different types of cakes and flavours. Infact, Shazneen has even baked an unnakaya flavoured cake based on request. “Dessert tables are still very in and I have tied up with Nicole by Diane to set up dessert tables for some of their programs. I collect a lot of vintage props and since I love making rustic cakes, I use them all while setting up my dessert tables.”

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Baking has always been a form of stress release and baking from home gives Shazneen the freedom to enjoy the company of her three children. Apart from her usual orders, Indulgence hosts weekly sales at the flat; which almost always sells out in a matter of minutes.

The best  and most beautiful cake Shazneen has baked is her chandelier cake; an absolute stunner! “I love experimenting with flavours and techniques. Taking up a new challenge is a lot of fun! I love making Arabic sweets, biscuits, brownies and breads. I ensure that I use raw materials of only the best quality. I use Callebaut chocolate and I get my Kunafa dough and Baklava sheets from abroad. My latest experiments are with a Russian Honey Caramel cake, Lotus biscoff flavoured cake.”

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Crunch is a major element in all of Shazneen’s cakes and most of her treats carry that signature touch in the form of nuts, praline, cookies and others. The response for her goodies has been immense! “Wedding cakes are what I get most orders for. I have had some constructive feedback from some customers and that has helped me improve my work. I enjoy hosting classes in fondant, buttercream, tarts and quiches. With a big smile she adds “My dad is my biggest critique! In fact he keeps sending me links and pictures of new cake techniques and baking trends. My husband has also been extremely supportive and gives me my space and time to work. This is support has been so beneficial to my growth.”

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In the near future, Shazneen plans to open a small patisserie with some of her best desserts on sale. With a flourish she hands me boxes chockfull of dulce de leches brownies,  an orange blossom bundt cake (which is a personal favorite of mine), slices of honey caramel cake and double chocolate chunk cookies. Needless to say, it was Indulgence at its best!

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To place orders:

Call: 9847652743

Mail: Shazneenafshar@yahoo.com

Visit: www.facebook.com/indulgence

www.instagram.com/indulgence

Thavi Naadan!

Naadan cooking tools, an eternal love for food, gifted hands that cook up a storm and a mother in law-daughter in law jodi who has been hitting the food scene hard…this is what Thavi is all about.

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Ammu varghese and her mother in law Gigi aunty started Thavi out of sheer passion for food and cooking. After spending more than 7 years in Dubai, Ammu, an MBA Graduate from Stella landed in Cochin with a thought. The thought revolved around starting something related to food. “I’ve always had a passion for food. I love exploring different cuisines and cooking as well.” says Ammu.  With a restaurant scene set in mind for the future, Ammu and Gigi aunty currently undertake small scale catering services for a maximum of 50 people.

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“I’ve always believed that the best quality can be attained through small numbers. If you know how to cook, just do it” shares Gigi aunty, with a big smile that radiated warmth and confidence. Thavi as a business was like a leap of faith, without a market study or a competition review; the partners have no regrets and there has been no looking back. Taking root during the second edition of On Fleak (which was a ground breaking platform for them), Ammu admits that every day has been an integral learning experience. “Everyone was so encouraging when it came to Thavi. It feels amazing! Infact, i think we should have started before!” she laughs.

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When it comes to the food churned out from Thavi, quality takes highest priority. In the spotlight is delicious, naadan food replete with the goodness of home cooking. In the epicentre is the kitchen located at Thodupuzha where all the dishes are prepared and then transported to Cochin as per order.

“We don’t use any preservatives” says Gigi aunty “We use only the purest of ingredients. In fact, the coconut oil that we use for cooking is made at home. We even use natural vinegar.” Their biggest forte is their hand pounded masala. All the raw materials are bought from organic vendors, cleaned, washed and dried from home and hand pounded to ensure the best mix. “We do most of the cooking ourselves and any help is constantly supervised. Thus hygiene and quality is always maintained.”

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Perhaps the only obstacle they have faced is the transport as a majority of the orders come from Cochin. As the venture is now in a fledgling stage, the transport is handled by Ammu but as the business expands, changes will be made accordingly. Their regular party catering menu consists of: Welcome Drink, Starters, 2 Mains and Dessert and the rates start at Rs.400 per plate.

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I was flooded with plate after plate of samples to try and lucky me, i got to try everything! My appetite was whetted with a tall glass of thick and pulpy grape juice which totally hit the spot!  I was served freshly fried meatballs, samosas and spring rolls; all of which tasted meaty and delicious. The meatballs were all meat with no necessary fillers in the mix. For the spring rolls, additives free veges and chicken were stuffed into wheat rolls. A variety of pickles such as Pork (of which i am a HUGE fan), beef and prawn were also served. Chewy idi irachi was another highlight, followed by home made banana chips. I of course saved the best for last; Caramelised pineapple preserves. It was dessert heaven! A huge, warm spoonful onto some vanilla ice cream and i bet you, you will reach for seconds! It was wonderful that i could taste all the individual flavours and was left with just a smile and no lingering aftertaste.

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Kudos to the team and all the very best for your venture!

Place your orders at: +917510671955

You can also visit their facebook page: www.facebook.com/Thavi