Kitchen Inspiration: Recipes From The Foodhall Cookbook

My journey as a food-writer is one which constantly takes me across countries and cultures in the insatiable pursuit of a new discovery. Of late though, these epicurious explorations have been conducted from the familiar comfort of my kitchen, with my passport taking the vivaciously-colourful form of The Foodhall Cookbook…


Curated by India’s leading gourmet and lifestyle store, the recently published volume brings together a globe-trotting medley of recipes from a roster of well-known and much-loved chefs in the country.

Foodhall 270

Drawing on his childhood experiences growing up in an Asian household in Canada, Kelvin Cheung (of Bastian & One Street Over) shares the dishes he regularly cooks up for his wife at home – from Dandan Noodles (fiery Szechuan noodles packed with umami-rich mushrooms), to a Pumpkin Congee – the Chinese equivalent of Indian khichdi made with pumpkin purée and rice.

There’s much beauty in the elegant simplicity of Gresham Fernandes’ take on Modern European cuisine (I can’t wait to try my hand at the Beet & Barley Risotto); while Sabyasachi Gorai takes us on a tour of the Mediterannean with recipes running the gamut from stuffed Vine Leaves to Spanakopitas.

Meanwhile Zorawar Kalra showcases his inimitable twist to contemporary Indian cuisine – combining traditional ingredients with new-age cooking techniques to recreate the magic of Indian food…

There’s plenty by way of desserts too, with India’s macaron Queen, Pooja Dhingra showing us how to whip up a batch of Spiced Macarons; along with a host of other treats including the Tiramisu-Style Nutella Mousse and Dark Chocolate Fondant (with Raspberry Jam) featured below.

The best part is, that each of the recipes in the cookbook is surprisingly simple to master, culminating in sheer joy for those at your table… Have a go for the ones below and see for yourself!


Tiramisu-style Nutella Mousse

– Pooja Dhingra for The Foodhall Cookbook

Preparation time: 30 minutes

Setting time: 6-8 hours

Serves: 2

 Mascarpone cheese and chocolate flavoured coffee mousse dusted with cocoa powder and chopped hazelnuts – the ultimate spin on the traditional tiramisu.

 Ingredients:

  • 350 gm mascarpone cheese
  • 2 tbsp / 30 ml strong black coffee
  • 13 tbsp / 200 gm Nutella
  • 6 1⁄2 tbsp / 100 ml whipped cream
    Cocoa powder for dusting
  • A few Bustaan hazelnuts, chopped, roasted, for garnishing

Method:

  1. Whisk together the mascarpone cheese and black coffee into a smooth mixture. Add the Nutella and whisk again to make sure it is well combined.
  2. In a separate bowl, beat the whipped cream till stiff peaks form. Fold into the Nutella cheese mix.
  3. Pour the mousse into individual glasses or in a big bowl. Refrigerate for at least 6 hours or overnight for 8 hours.
  4. Dust the mousse with some cocoa powder and serve chilled garnished with chopped hazelnuts.

pooja-dhingra-photographed-by-anshika-varma-9787.jpg


Dark Chocolate Fondant with Raspberry Jam

– Pooja Dhingra for The Foodhall Cookbook

Preparation time: 15 minutes

Cooking time: 4-5 minutes

Makes: 4 medium sized ramekins

Chocolate pudding with a gooey-centre topped with a generous amount of raspberry jam… perfect last-minute dessert to rustle up for the unexpected dinner guests.

 Ingredients:

  • 13 tbsp/ 200 gm dark chocolate
  • 13 tbsp/ 200 gm butter
  • 10 tbsp/ 150 gm caster sugar
  • 4 eggs
  • 4 tbsp/ 60 gm refined flour
  • 4 tbsp/ 20 gm raspberry jam

 Method:

  1. Melt the chocolate and butter over a hot water bath or in the microwave.
  2. Add the caster sugar and mix well. Allow to cool.
  3. Then add the eggs, one by one, whisking well after each addition.
  4. Fold in the flour and pour the batter into 4 greased ramekins. Bake in a 200°C / 390°F preheated oven for 4-5 minutes.
  5. Take the ramekins out and put 1 tsp of raspberry jam in the centre of each. Return the ramekins back to the oven and bake for another 4-5 minutes or until the edges are cooked but the centre remains wobbly.
  6. Remove and serve hot.

Pooja Dhingra photographed by Anshika Varma-0062


All ingredients are readily available at Foodhall stores. More details are available on their website: http://foodhallonline.com/

You can also find The Foodhall Cookbook directly on Amazon, here.

Photographs provided by Foodhall India.

Author: The Foodie Diaries

A food travel & lifestyle journal, chronicling my culinary and other adventures around town.

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