Exploring Indian bread can be an exciting culinary journey. From paper-thin rumali rotis to the thick-but-soft kulchas, the breads are prepared in such a manner that they enhance the taste of our local curries. Amongst the many varieties of Indian breads, Garlic Naan remains to be a popular choice. There are other versions of Garlic Naan such as Cheese Garlic Naan and Butter Garlic Naan, and the recipe to prepare these breads is also fairly easy.

Garlic Naan has grown in popularity worldwide with many restaurants outside of India also offering this dish. Taste Atlas even mentioned the bread on its website that Garlic Naan and its variations like the Cheese Garlic Naan and Butter Garlic Naan are the most popular kinds of naan in the world. So, how do you make Garlic Naan at home? We have a few easy recipes for you to try.

Try these quick Garlic Naan recipes as suggested by expert chefs

We talked to chefs at Gola Sizzlers & Cafe Hawkers, Courtyard by Marriott Aravali Resort and Shangri-La Eros New Delhi to decode the best recipe to make Garlic Naan at home. Here’s what they suggested:

Garlic Naan recipe by Chef Shaurya Veer Kapoor, Gola Sizzlers & Cafe Hawkers

Ingredients:
For the Naan: 2 cups all-purpose flour, 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 2 tablespoons yoghurt, 2 tablespoons oil, 2/3 cup lukewarm water

For the Garlic Butter: 3-4 minced cloves of garlic, 2 tablespoons melted butter

How to make Garlic Naan:

• In a mixing bowl, combine the flour, sugar, salt, and baking powder.
• Add yoghurt and oil to the dry ingredients. Mix well.
• Gradually add lukewarm water and knead the dough until it becomes smooth and elastic. You may need to adjust the amount of water slightly.
• Cover the dough with a damp cloth and let it rest for 2-3 hours, allowing it to rise.
• Preheat a tandoor on medium-high heat.
• Divide the dough into small, equal-sized portions and roll each into a ball.
• Roll out each ball into an oval or round shape, about 1/4 inch thick. Add chopped garlic to it. You can use a rolling pin and some extra flour for this.
• Brush one side of the rolled dough with water and place it, wet side down, onto the hot tandoor.
• Cook for about 1-2 minutes until you see bubbles forming on the surface or till it gets golden brown spots.
• While the naan is cooking, prepare the garlic butter. Mix minced garlic with melted butter.
• Once the naan is done, remove it and brush butter on top if required.
• Serve the garlic naan warm with your favourite curry or dip.

Butter Garlic Naan recipe by Chef Shibendu Ray Chaudhury, Courtyard by Marriott Aravali Resort

Ingredients:

For Naan dough: 2 cups all-purpose flour (maida), 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon baking powder, 2 tablespoons plain yoghurt, 2 tablespoons vegetable oil or ghee, 1/2 cup lukewarm water (approximately), Butter or ghee for brushing (optional),

For the Garlic Butter topping: 3-4 minced cloves garlic, 2 tablespoons chopped fresh cilantro (coriander leaves), 2 tablespoons melted butter or ghee, a pinch of salt

Method:
For the Naan Dough:

• In a large mixing bowl, combine the all-purpose flour, salt, sugar, and baking powder.
• Add the plain yoghurt and vegetable oil or ghee to the dry ingredients. Mix well to form a crumbly mixture.
• Slowly add lukewarm water, a little at a time, and knead the dough. You may need slightly more or less water, so add it gradually until you have a soft and smooth dough.
• Knead the dough for about 5-7 minutes until it becomes elastic and non-sticky.
• Coat the dough with a bit of oil, cover it with a damp cloth, and let it rest for about 2 hours at room temperature. This allows the dough to rise and become softer.

For the Garlic Butter topping:

In a small bowl, mix together the minced garlic, chopped cilantro, melted butter or ghee, and a pinch of salt. Set this garlic butter topping aside.

How to make Garlic Naan:

• Preheat a tandoor, grill, or non-stick skillet (cast iron works well) over medium-high heat. If you’re using a skillet, you can also preheat it under your oven’s broiler.
• Divide the rested dough into small, golf-ball-sized portions.
• Roll each portion into a smooth ball and flatten it slightly with your hands.
• Roll out each dough ball into an oval or teardrop shape, about 1/4 inch thick. You can use a rolling pin and a lightly floured surface for this.
• Brush one side of the rolled-out dough with a little water to moisten it.
• Place the moistened side down onto the hot skillet, tandoor, or grill.
• Cook for about 1-2 minutes or until you see bubbles forming on the surface.
• Flip the naan using tongs and cook the other side until it’s golden brown and has nice char marks.
• Remove the garlic naan from the heat and immediately brush it with the prepared garlic butter topping.
• Serve the garlic naan hot with your favourite curry or as a standalone snack.

Garlic Naan recipe by Executive Sous Chef Arun Thakur, Shangri-La Eros New Delhi

Ingredients: 500 gms refined flour, 5 gms refined oil, salt to taste, 80 gms garlic, butter

How to make Garlic Naan:

• Take a deep bowl, put in refined flour, water, salt and knead it well to make a soft dough. Keep it aside for rest.
• Now make a small ball of dough, and flatten the dough with the help of your palm.
• Spread the chopped garlic on top and put it in a clay oven.
• When it gets crispy, pull out the naan bread from the clay oven.
• Brush it with butter and serve.

This story first appeared here.

Hero Image: Courtesy Courtyard by Marriott Aravali Resort; Feature Image: Courtesy Shutterstock

Related: Healthy And Easy Lunch Ideas To Prep For Work

Frequently Asked Questions (FAQs)

-What is Garlic Naan bread made of?
Garlic Naan bread is made with all-purpose flour and spiced with garlic.

-What are the different types of naan?
Naan varieties include Plain Naan, Butter Naan, Laccha Naan, Garlic Naan, Cheese Garlic Naan, Paneer Naan, Peshwari Naan, Keema Naan and more.

-Is Garlic Naan made of maida?
Yes, Garlic Naan and its varieties like Cheese Garlic Naan and Butter Galic Naan are made out of all-purpose flour which is also known as maida in Hindi.

-Is Naan healthier than Chapati?
Chappatis are a healthier option since they are low in calories and have no saturated and trans fat. Naan is very high in calories.

Exploring food often lands you at places where you get the freedom to be introduced to new cuisines and cultures. Asian food is one such journey that always ends up with a happy and full stomach. The growing popularity of Japanese and Thai food in India has allowed food fanatics to try out many new creative dishes. However, the popular choice for many remains a good pad Thai recipe.

Pad Thai is one of the most ordered meals at an Asian restaurant in India. But what if we tell you that you can make a delicious bowl of this dish at home as well? The Bayview, Hotel Marine Plaza in Mumbai organised a celebration of Thailand’s culture and flavours with their 10-day food festival ‘Taste Of Thai’ back in June. To make it even more tempting, they invited Celebrity Thai chef, Chef Vina to toss up some scrumptious meals.

Upon getting a chance to interact with her, she revealed her cooking secrets and gave us the ultimate pad Thai recipe that one can make easily at home. Here are all the ingredients that you will need.

Make the best Pad Thai noodles with this authentic recipe by Chef Vina

Pad Thai is a popular Thai dish that is widely recognised and enjoyed around the world. It is a stir-fried noodle dish that typically includes a combination of Rice Noodles, Eggs, Tofu or Shrimp (or other protein options), Bean Sprouts, Peanuts, and a flavourful sauce. The dish is often garnished with Lime Wedges and Cilantro.

The ingredients you will need

• 350 grams Rice Noodles (Flat)
• 1 cup Tofu, cut into pieces
• 2 cloves Garlic, grated
• 1 Onion, thinly sliced
• 4 Bok Choy, (heads) roughly chopped
• 1 Carrot, sliced into wedges
• 1 Green Bell Pepper (capsicum), cut into wedges
• 10 Broccoli, florets
• 1 cups Bean Sprouts
• 1 cup Spring onion (bulb & greens), sliced
• Coriander leaves, small bunch, finely chopped
• 1/2 cup Roasted Peanuts, pounded
• Fresh Red chillies, a few, thinly sliced
• 3 tablespoons Oil, for stir-frying
• Lemon wedges, for serving

Ingredients for the Pad Thai Sauce

• 1/2 cup Tamarind water
• 1/4 cup Soy sauce
• 2 tablespoons Sriracha sauce
• 1/4 cup Brown sugar (demerara sugar)

Method for the Pad Thai recipe

• Bring a pot of water to a boil and remove from heat. Soak rice noodles in hot water for 15 to 20 minutes. Drain and rinse with cold water. Keep aside.
• Into a bowl, add the tamarind water, and other pad Thai sauce ingredients and stir well. Add a little chilli sauce. Set this pad Thai sauce mixture aside.
• Place the wok over medium-high heat. Add a tablespoon of oil plus the garlic and onions. Stir fry for about a minute to release the fragrance.
• Add the bok choy, carrots, bell peppers & broccoli and stir-fry for 2 minutes until the vegetables are lightly softened and yet crisp. Stir in the tofu and toss for a few seconds. Add the drained noodles and 1/3 of the pad Thai sauce. Stir-fry everything together for 1 minute. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften.
• Add the bean sprouts and the remaining sauce. Stir-fry to incorporate everything together into the pad Thai for 1-3 more minutes, or until noodles are cooked.
• Scoop noodles onto a serving platter. Sprinkle it with green onion, coriander and peanuts. Add wedges of fresh-cut lime on the side.

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Tom Kha Goong soup

Chef Vina recommends making special Thai soup with the Pad Thai and its recipe is also pretty easy. Tom Kha Goong is a popular Thai soup known for its rich and aromatic flavours. It is made with a combination of Coconut Milk, Lemongrass, Galangal, Kaffir Lime Leaves, and other herbs and spices. Here’s how you make it

The ingredients you will need

• 3 cups seafood broth
• 2 tbsp fresh grated ginger
• 1 stalk lemongrass, cut in half lengthwise
• 1-2 tsp red curry paste, according to taste
• 2 tbsp fish sauce
• 450 ml light coconut milk
• 1 cup shitake mushrooms sliced
• 1 cup red bell pepper cut into strips (or diced)
• 10-12 medium shrimp approx. (peeled and deveined)
• 1-2 tbsp lime juice, according to taste
• 1 cup fresh cilantro chopped

Method for making the soup

• In a large pot add broth, ginger, lemongrass, curry paste and fish sauce and simmer for about 10 min.
• Add coconut milk, mushrooms and red bell peppers. Continue to cook stirring occasionally, until mushrooms are soft.
• Add shrimp. Continue to cook until the shrimp are fully cooked. Remove from heat, remove lemongrass stalks and stir in lime juice.
• Stir in cilantro and simmer it for a few minutes.
• Pour it into a serving bowl and garnish it with coriander sprigs and lemon wedges.

This story first appeared here.

Hero Image: Courtesy homelesscuisine/Shutterstock; Feature Image: Courtesy Kritchai7752/Shutterstock

Related: Healthy And Easy Lunch Ideas To Prep For Work

What do I pack for lunch? What should I prepare for dinner? A big part of our adult lives is spent answering these pertinent questions as we juggle our professional, social and personal spheres. Hence, meal planning with healthy and good food is no more a choice, but a necessity.

No matter how busy our work hours are, ordering in every day can take a toll on our gut health. Packed lunches are a  sustainable and pocket-friendly alternative. But just because you are on a healthy detox or cleanse routine, doesn’t mean your lunchbox has to be boring. Here are a few fuss-free, easy-to-prep work meal ideas that would satiate your appetite as well as tastebuds.

Tips and tricks to packing a healthy lunch box

The key to packing a healthy yet tasty lunch with a decent shelf life is to make sure that the meal is nutritionally balanced. The first rule of the game is that your meal should be colourful and include a dose of healthy fats, essential carbohydrates, a good portion of lean protein and course, fibre, according to the Harvard T.H. Chan School of Public Health.

For vegetarians, it is important to include whole foods like vegetables, fruits, grains, nuts and seeds with a helping of yoghurt (Greek or regular). One important factor to consider for individuals opting for vegan and vegetarian food is that the portions of your meal will vary from those of non-vegetarians as meat tends to fill one’s stomach up quickly.

A single serving of any seasonal fruit, a mix of vegetables (two or more), one item containing whole grain and a portion of any dairy food item accounts for a healthy full meal for lunch.

For non-vegetarians, chicken slices, turkey, beef, fish or hardboiled egg are the best choices whilst complementing it with vegetables and carbs of your choice.

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Additionally, you must remember to keep some fortified snacking options ready in case you need to beat those mid-day cravings.

The benefits of packing your lunch are many. Apart from the most obvious ones like helping you maintain your optimum weight and saving unnecessary expenses, it also gives you a feeling of being organised and keeps you full throughout the day. Your energy levels are maintained too, increasing your productivity at work while also preventing you from getting exhausted at the end of a workday.

Tiffin ideas consisting good foods for a better diet

Sweet and sour chicken with rice

Ingredients:

• Six teaspoons of low-sodium dark soy sauce
• One teaspoon of hoisin sauce
• Two teaspoons of honey
• One teaspoon of sesame oil
• Two big cloves of garlic
• Half a teaspoon of minced ginger
• A three-quarter teaspoon of apple cider vinegar
• Two tablespoons of cornstarch
• Marinated chicken cuts as per preference
• A bowl of cut mixed vegetables
• Cashews for garnish

Whisk together low-sodium dark soy sauce, hoisin sauce, honey, sesame oil, garlic, minced ginger, apple cider vinegar, and cornstarch, and add some water. Heat this on medium flame till you are satisfied with the consistency. Remove from heat and let it cool. This sauce could be refrigerated and stored for the week.

Take the chicken cuts and marinate them with salt, and pepper. Pour a few spoonfuls of the prepared sauce over the chicken and toss the same in the preheated oven (400°F.) for about eight minutes. Add your preferred vegetables and cashews to the same pan. Season them and pour over the remaining sauce. Bake for another eight to 10 minutes. Viola, delicious chicken is done.

This could be eaten with any type of rice or noodles.

Loaded quinoa salad

Ingredients:

• A packet of quinoa (50 g approximately)
• A bowl of mixed-cut vegetables of your choice
• One-fourth cup of coconut sauce
• Two teaspoons of hoisin sauce
• Half a cup of peanut butter
• Two teaspoons of soy sauce
• Rice powder
• One teaspoon of honey
• One teaspoon of sesame oil
• One teaspoon of rice vinegar
• Ginger and garlic powder

This Asian twist on this popular vegan health food will surely titillate your taste buds.

Cook the packet of quinoa as per usual and set aside. Blanch your broccoli florets to al-dente and rinse with cold water to retain their colour. Blanch your other veggies if required. Then, for the magic sauce, you need to combine the peanut butter, thick coconut sauce, soy sauce and hoisin sauce, honey, sesame oil, rice vinegar, a pinch of ground ginger and garlic powder. Give it a good whisk and microwave for about 30 seconds.

The quinoa and vegetables could be carried separately along with the sauce in another container to be poured and relished at the time of your lunch hour.

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Caesar salad wraps

Ingredients:

• One bowl of mixed vegetables
• One bowl of diced chicken or tofu
• Mayonnaise as per preference
• Mustard sauce as per preference
• Slices of pita bread or whole-grain wraps

These yummy and healthy vegetable roll-ups can be prepped in a jiffy. All you need is grated vegetables of your choice, some cooked cottage cheese, tofu, bacon or chicken strips as per your choice and some mayonnaise and mustard sauce for the extra kick.

Vegetable multigrain sandwich

Ingredients:

• Multi-grain bread
• One bowl of diced vegetables
• Some hung curd
• Greek yoghurt or low-fat mayonnaise

Categorised as a healthy food option, this meal is wholesome, filling and can be rustled up in just a few moments if you have prepped for it. All you need is diced or sliced vegetables of your choice, some hung curd, yoghurt, Greek yoghurt, low-fat mayonnaise or any spread or dip of your liking along with some protein. Slather everything on fresh multi-grain bread slices and toast it crisp.

Pasta chicken salad

Ingredients:

• Chicken or vegetable broth
• Farfalle pasta
• Shredded chicken
• Boiled potatoes
• Asparagus
• Mustard
• Cheese
• Hard-boiled eggs

This one-pot meal is sure to be an easy hit amongst your work pals! All you need is some chicken broth or some readymade vegetable stock, cooked and seasoned shredded chicken, some cooked pasta (preferably, farfalle), boiled potatoes, asparagus, mustard and some cheese and hard-boiled eggs for garnish.

For the sauce, just blend the stock, potatoes, asparagus, olive oil, mustard sauce, lemon juice, and salt. This could be pre-made and stored as per the quantity you need. Assemble the dish by pouring it over cooked pasta and garnishing this healthy food with hard-boiled eggs and cheese.

Vegetable stir fry

Ingredients:

• A bowl of cut vegetables of choice
• A teaspoon of ground pepper
• Soy sauce
• A cup of vegetable broth
• Ground garlic

This recipe is sure to leave you feeling full and fresh! Super easy to make and straightforward to prep, vegetable stir fry can be taken as a standalone dish or even paired with rice or noodles. You need to chop and store the vegetables of your choice in advance. Loads of ginger and garlic and a generous helping of freshly ground black pepper will add an extra punch to this meal.

For the sauce, vegetarians can opt for coconut sauce or soy sauce along with vegetable broth. Any bone broth also tastes good, in case you are a non-vegetarian. You can add shredded tofu, cottage cheese or cooked chicken to get your protein in.

Check these lip-smacking and healthy food-on-the-go ideas for your hectic workweek

Still, looking for some tasty inspiration to pack the most innovative and tasty meals consistently for work? Some of these recipe videos should help you.

Conclusion

It can be a daunting task to plan and prep for all the lunches for the week in advance when focussing on healthy foods. But it is easy to conquer this if you take it one meal at a time. Recycling leftovers from dinner for the next day’s lunch can also save some time and effort.

Another aspect you must keep in mind is investing in suitable, durable and compact containers to keep your lunch fresh for longer hours. Additionally, do keep in mind that the meal you’re preparing for your next work lunch should be prepped in a way that it tastes just as good even if there is no provision to reheat it or you need to have it on the go.

This story first appeared here.

(Hero and featured image credit: Ella Olsson/Pexels)

Related: Here’s How To Prepare Korean Fried Chicken BTS Style

With a childhood filled with gourmet meals because of her mother, Tarla Dalal, Renu Dalal was always inclined towards the culinary arts. After the passing of her beloved mother, she developed interesting hybrids of everyday vegetarian food.

Her food style is fusion and inventive, where she combines flavours from the world over with techniques of traditional Indian cuisine. If you’re looking for a quick and easy noodle soup recipe, we’ve got you covered. 

Chef Renu Dalal’s Vietnamese Noodle Soup:

Speaking of her trip to Vietnam, Renu shared how the culture and the culinary inclination of the country inspired her recipe for the vegetarian Noodle Soup. “The noodle soup was very popular in Ho Chi Ming City in Vietnam. It is nourishing and tasty and whenever I make it, it reminds me so much of the city. In Vietnam rice and noodles are a staple and the soup is a meal by itself and will keep you going thru the day.”

If you want to take your tastes buds on a Vietnamese trip, here’s an exotic recipe, make for vegetarians by Chef Renu Dalal: 

Preparation: 30 minutes | Cooking: 5 minutes | Serves 4 to 6

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INGREDIENTS:

For the tofu:

50 grams of chopped silken tofu

1/2 tbsp olive oil

Salt to taste

BALANCE INGREDIENTS:

1/2 cup boiled vegetarian hakka noodles

1/2 cup parboiled broccoli florets

1/2 cup boiled and chopped mushrooms

1/4 cup carrots (boiled and sliced)

1/4 cup cauliflower (boiled and sliced)

1 tbsp olive oil.

3 cups water

1 tsp balsamic vinegar

2 tbsp spring onions (white part)

1 tbsp chilli garlic paste

1 tsp chilli sauce

Salt to taste

METHOD:

For the tofu:

1. Heat the olive oil in a nonstick frying pan. Add the tofu and salt to taste and

sauté for 12 minutes.

HOW TO PROCEED:

1. In a vessel heat the olive oil, add the chilli garlic paste and sauté for a minute.

2. Add the spring onions, balsamic vinegar and sauté for 1 minute.

3. Add the broccoli, mushrooms, tofu, cauliflower and carrots and sauté for 1/2

minute.

4. Add the hakka noodles, chilli sauce, salt to taste and 3 cups of water, cook for

2 minutes.

5. Serve hot in individual soup bowls.

This story first appeared here.

Related: 15 Of The Most Iconic Anime Dishes That Every Foodie Should Try

Roza Food has put the sauce for the Cry Baby Noodles from Netflix’s Hunger on the market. Now, you can make Pad Ngor Ngae or Cry Baby Noodles at home. Here’s how.

There were many dishes on Netflix’s Hunger that raised eyebrows. The Thai film that quickly became Netflix’s most-watched across the region, follows the rise of a street food chef who becomes seduced by the world of fine dining. Young Aoy follows in the footsteps of the notorious Chef Paul, who plays into an exaggerated ego-centric chef stereotype and does things like feeding his diners meat off an actual cow carcass.

And yet, beyond all the blood-splattered plates and tap water consommé, there is one dish in the film that stands out from all the rest: Cry Baby Noodles or Pad Ngor Ngae.

Why Hunger’s Cry Baby Noodles are getting all the hype

Go to any Bangkok dinner party and it is likely Hunger will come up as a central topic of conversation. The film does not only follow the (arguably unrealistic) rise of a chef prodigy in the culinary world, but it also provides a socio-political commentary on privilege in Thailand.

For the most part, Hunger uses food as a medium to symbolise the divide between the rich and the poor. Chef Paul explains that “the poor eat to end their hunger, but when you have more than enough to eat, your hunger doesn’t end.” It becomes apparent that Hunger is not so much about a craving for food, but rather a showcase of power, and of power play. In many ways, giving the rich something to eat is Chef Paul’s twisted approach to ‘eat the rich.’

This metaphor comes to life in various instances throughout the film. Grotesque scenes featuring the country’s elite devouring bloody meats are designed to make a mockery of these individuals, very much reminiscent of a similar mania found in the plot lines of the Hollywood film The Menu.

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Yet unlike in The Menu, and far away from the high society homes of Bangkok’s most bold and beautiful, Aoy’s Cry Baby Noodles are getting the biggest hype of all.

In an aggressive world of power and politics, Cry Baby Noodles represent home and comfort. The first appearance of Cry Baby Noodles in Hunger comes when Aoy’s father prepares the dish for his children at their street food restaurant. Later, when Chef Paul lands up in the hospital, Aoy brings him this dish in a Tupperware container, claiming it would make him feel better (suited to his character, but it doesn’t). The final appearance of Cry Baby Noodles comes at the end of the film, during a cook-off between Chef Paul and Aoy, where the young chef decides to cook something she knows and loves to woo the crowd. Madame Milky and her friends are impressed for a hot minute, but their attention is quickly derailed when Chef Paul presents the next ridiculous thing.

Nevertheless, the viewer’s focus remains on Aoy and those mouthwatering shots of the Cry Baby Noodles. As Chef Paul exits the cook-off, he tells Aoy: “No matter how good your food is, how sophisticated it looks, or how creative your menu is, prejudice is something you can never overcome. These people know who I am. They’ve already crowned me the winner because they are hungry for me.”

The viewer is left to pick a side. The humble Cry Baby Noodles which use ‘love’ as the cheesy central ingredient, or the extravagant mental games Chef Paul presents on his plates. In a world of exotic and uncomfortable hunting trips and cigarette-sauce slurping, most of us preferred the former. Cry Baby Noodles prove the triumph of good over evil in some way, but also the sentimental, sincere value of food that goes beyond rich or poor.

A recipe for Cry Baby Noodles

After the release of the film, a rumble of hungry bellies could be heard around the globe. Whilst it isn’t a real Thai dish, Cry Baby Noodles quickly rose to fame in foodie circles, and countless TikTokers have tried their hand at the recipe. The film portrays a few of the key ingredients, and according to Cooked by Mike, the recipe for Cry Baby Noodles could go as follows:

Ingredients

1/2 cup lap cheong Chinese sausage
1/2 cup dried shrimp
1/4 cup fish cake tofu
2 eggs
1 tbsp XO sauce and 1 tbsp miso paste (combined)
2 cloves of garlic (minced)
1 tbsp minced ginger
3 tbsp soy sauce
2 tbsp oyster sauce
1 tsp MSG
1 tsp salt
10-12 ox rice noodles
Chopped scallion

Instructions

-Dice lap cheong and fish cake tofu into smaller pieces
-Heat oil in a wok and fry dried shrimp for 60 seconds
-Remove shrimp and fry lap cheong for 2 minutes
-Add garlic and ginger, fry for 30 seconds
-Add eggs and combine
-Add cooked rice noodles and stir fry for 2-3 minutes until charred
-Add XO sauce and miso paste, as well as other sauces
-Add shrimp, fish cake tofu, and scallions. Stir fry for 1 minute
-Serve immediately and enjoy

Roza Food unveils Hunger-inspired Cry Baby Noodles sauce

Still, the Cry Baby Noodles hype did not stop there. After Netflix opened a Hunger Restaurant in Bangkok, Roza Food jumped on the trend too and released a Hunger sauce for faster cooking.

Answering the hype around the noodles, the sauce and canned foods company was quick to release an instant sauce just last month. It features a smoky wok aroma to mimic Aoy’s signature cooking style. What’s more, the actress who plays Aoy, ‘Aokbab’ Chutimon Chuengcharoensukying, has even demonstrated how she uses the sauce in her preparation of the dish.

Where to find Cry Baby Noodles in Bangkok if you don’t want to cook

Even restaurants have jumped on the trend. If you’re too much of a crybaby to cook the noodles yourself, you can also find Cry Baby Noodles or Pad Ngor Ngae in a real Bangkok restaurant.

Iron Chef Thailand winner and Maggi Ambassador Chef Gigg Kamol is serving up Cry Baby Noodles at his Lerdtip Wanghin restaurant. Ranking at no. 73 on Asia’s 50 Best Restaurants 2023, the Thai restaurant has long been a popular spot for Thai food favourites.

Stir-fried in a wok just like how Aoy would have liked it, the Cry Baby Noodles are priced at THB 180 (INR 435) a dish and are even available on Lineman.

 

View this post on Instagram

 

A post shared by gigg_kamol 9869 (@chef_gigg_kamol)

Chef Paul’s cow carcass, meanwhile, is available nowhere.

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This story first appeared here.

[Hero & Featured Image Credit: Roza Food]

All currency conversions were done at the time of writing

Related:  Make Breakfasts The Best Meal Of The Day With These Recipes Featuring The Humble Bread

As Delhi gets a new address for north Indian food with an innovative twist at Chef Kunal Kapur’s PINCODE, I can’t help but wonder what new things can be done with the Indian cuisine. It’s Delhi, after all, the capital of Indian food. From vegetarian fares like veg seekh kabab and curries to non-vegetarian eats like the famous butter chicken and whatnot, Delhi has already seen the best of everything.

That was until I had a tête-à-tête with Chef Kunal Kapur, the man behind the kitchen at PINCODE. Now, Kunal Kapur doesn’t need an introduction, he’s a household name. But his venture at Civil Lines in Delhi and what he has done with food from every pincode around the country definitely needs to be introduced to people. While we spoke about PINCODE and what influenced the menu here, Chef Kapur also got candid about his tryst and love affair with all the complex layers of Indian cuisine. Oh, and we also got an exclusive recipe for the chef-special Veg Seekh Kabab. In conversation with a fellow ardent admirer of the culinary tradition of India – Chef Kunal Kapur!

Chef Kunal Kapur on Indian food, and his famous veg seekh kabab recipe

Q: What was the idea behind opening PINCODE in Delhi?

PINCODE, as its name suggests, is an ode to the regions of India, soaked in the colours and patterns of a diverse cultural background and euphoric delights! The roots of this can be found in the cherished collection of family recipes that have been handed down through the ages. Our intent is to revive nostalgic sentiments of the time bygone and reminisce about our childhood memories by sharing delicacies that embody a rich cultural legacy, exuding a homely and comforting ambience.

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Q: I read somewhere that you call yourself ‘a kebab and curry guy’. How much of this inclination towards kebabs and curries influences the menu at PINCODE?

As a chef at PINCODE, I’ve poured my heart and soul into creating a menu that reflects my cherished childhood memories. Food has always been a central part of my life, and I’ve spent countless hours with my family learning about ingredients and cooking techniques. The menu at PINCODE is a beautiful fusion of cuisines and culinary traditions from various regions of India, offering a delightful balance of curries, kebabs, and more. From the tangy Yogurt Kebab to the succulent Coastal Chicken Curry, each dish is carefully crafted to transport you to the vibrant streets of India.

Q: Speaking of kebabs and curries, which Indian state or states do you think have the best kebabs and curries?

You know what’s truly amazing? The culinary tradition of India! It’s famous for its incredible flavours and textures, especially in dishes like curries and kababs. What’s even more fascinating is that each state has its own unique and distinctive taste, with original ingredients and techniques that make it truly special. It’s impossible to play favourites, as every state has its own exceptional qualities that deserve recognition. The sheer diversity of Indian cuisine is a testament to its rich culinary heritage, and I believe it would be unfair to show preference to any one state. After all, each state’s cuisine is a treasure trove of flavours and techniques that I am constantly in awe of!

You’ve brought quite a simple yet different chicken recipe to the fore – the pressure cooker chicken curry. Chicken gets cooked quite swiftly and that too in the water released by the meat itself. Could you tell us why you chose a pressure cooker and what makes it unique?

 

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A post shared by Pincode by Kunal Kapur (@pincode_india)

It’s fascinating to discover that the beloved pressure cooker, often seen as a staple in Indian kitchens, actually originated in Germany! Yet, its unparalleled ability to infuse dishes with flavours has made it an indispensable tool in nearly every Indian household. In fact, some of my most cherished childhood memories revolve around the aroma of Chicken Curry simmering in a pressure cooker.

It was a special bonding time with my family, as we gathered around the kitchen, eagerly waiting for the whistle to go off. The rich flavours and tender texture of the curry cooked in a pressure cooker still hold a nostalgic place in my heart. For me, cooking Chicken Curry in a pressure cooker is not just about the culinary technique, but also about connecting with my past and sharing those cherished memories with others. It’s a beautiful example of how food can evoke emotions and create lasting connections, and it’s a joy to incorporate those flavours and memories into my cooking at every opportunity.

Q: How much of your childhood influences your culinary skills?

Growing up, I spent many days accompanying my grandfather on his trips to buy groceries and ingredients in Old Delhi. These experiences shaped my culinary journey and inspired me to become a chef. Over the years, I have honed my skills by innovating traditional dishes while staying true to their authenticity. My knowledge of ingredients and my passion for food are deeply rooted in those memorable visits to Old Delhi.

Q: When we speak of Indian food from Indian homes, there’s so much that’s still unexplored. Which state, in your opinion, has the most underrated and under-explored cuisine?

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You won’t believe it, but Odisha’s culinary game is on fire! While it may not get all the limelight like other regions of India, some of the most talented chefs I’ve met are from this state. They’ve got some serious spice skills, using a diverse range of masalas in their curries and dishes that are simply mind-blowing. The flavours they create are totally unique and can’t be replicated anywhere else in India or abroad. Odisha’s cuisine is like a hidden treasure that’s waiting to be explored and savoured. It’s a playful symphony of flavours that are a class apart.

Q: You are synonymous with Indian cuisine, and you have innovated it in a way that it caters to everybody. What are the other cuisines that you enjoy cooking the most?

When I have the luxury of time to cook, I typically contemplate my cravings or desires in the moment. While many individuals tend to categorise food based on its country or cuisine, I firmly believe that food transcends all boundaries and has the unique ability to unite people. For instance, a certain fragrance or ingredient may serve as inspiration to whip up something truly delectable. Ultimately, the joy of cooking lies in the freedom to explore and experiment with different flavors and ingredients.

What is Chef Kunal’s ideal comfort food?

My comfort food is ajwain paratha with sweetened curd and hung pickle, or sometimes lemon pickle. The familiar flavours of this dish instantly brings me comfort and solace, reminding me of simpler times and filling me with a sense of warmth and nostalgia. It’s not just about the taste, but the emotional connection that comes with it, making it a special dish that holds a special place in my heart.

Q: Indian cooking is quite complex, with the right balance of spices and ingredients being very important. For someone who is just starting out cooking, what would you suggest they start with?

As a seasoned chef, I urge beginners and hobbyists to start with simple dishes and fearlessly experiment with new ingredients, sauces, and spices to elevate their creations. Innovation is the key to unlocking one’s cooking prowess, as each new creation builds confidence and refines skills. So, let your imagination run wild, fearlessly explore new ingredients and flavours, and remember that cooking is a joyous journey of creating culinary masterpieces while relishing every bite.

Q: In order to give Indian cuisine a fine dining twist, which elements of it do you think needs to be played with?

From the elegance of Dastak Paan’s low seating arrangements to the warmth of family-style gatherings with heaping plates of delectable Indian dishes, our culinary traditions are diverse and fascinating. While we’ve embraced the European-style of dining with starters, soups, salads, and main courses, the traditional Indian way was different – all the dishes served at once, letting guests savour each morsel at their own pace, with desserts being saved for later.

Just imagining a table adorned with an array of mouthwatering Indian delicacies, enticing guests to indulge in the rich flavours and textures, brings back cherished memories of convivial gatherings with loved ones. A revival of this time-honoured serving style would be a remarkable tribute to the essence of Indian cuisine, fostering togetherness and celebration around the table.

You have cooked for PM Modi, that’s a huge milestone. How was the experience? How was it like having to shift from kababs and curries?

It was a truly humbling experience to have had the opportunity to prepare a meal for both PM Modi and the German Chancellor, Angela Merkel. The task was not without its challenges, as the PM adheres to a vegetarian diet while Chancellor Merkel is a staunch meat-eater. However, it was clear that vegetarian food was to be served. In light of this, I opted to prepare a satvik meal, which provided an exquisite and expansive dining experience. Despite Chancellor Merkel’s usual preference for non-vegetarian fare, she thoroughly enjoyed the dishes that were presented.

Q: As a kebab connoisseur, could you share with us your special recipe for veg seekh kabab for our readers?

Over the years, I have gained extensive training and experience within the food industry, having worked with a diverse range of cuisines from various regions of India. As a result, I am not limited to just kababs and curries, and have also honed my skills in preparing international cuisines. Adaptability is key in this field, and I am always excited to learn and experiment with new ingredients and techniques. Therefore, I am comfortable and confident in adapting to newer things as they arise.

Veg Seekh Kabab recipe by Kunal Kapur

Let’s look at the one of the most loved dishes – Veg Seekh Kabab by the chef himself.

Ingredients

• 2 tbsp Desi Ghee, for frying
• 1/4 cup chopped carrots
• 1/4 cup Cauliflower chopped
• 1/2 tsp Red chilli powder
• 1 tsp Coriander powder
• 1 tsp Cumin
• 1/4 cup Beans (Chopped)
• Salt
• 1 Green chilli chopped
• 1/2 tsp Roasted Cumin Powder

Method

• Heat ghee in a pan and add cumin. Now add the carrots, beans, and cauliflower.
• Saute them for 3 minutes. Remove and cool it completely. Add the rest of the ingredients to it and mix it well.
• Take a sufficient amount of the kabab mixture and put it onto the wooden skewer.
• Alternatively, you can shape the kabab into patties. Heat a pan and add ghee, cook the kababs on all sides.
• Carefully remove the skewer and serve hot.

All Images: Courtesy Kunal Kapur and PINCODE

This story first appeared here

Related: High-Protein Indian Breakfasts That Are Scrumptious, Filling And Easy To Prepare

From fried creations with an ASMR-worthy crunch to comforting slow-baked meals – bread can transform into the most delicious of breakfasts, provided you’ve got the right recipes on hand. Here’s a look at all the different ways we’re enjoying the beloved pantry staple this week.

Few ingredients are as perfect a canvas for flavours as the humble bread. You could top it with herbs and cheese, bake it with eggs, toss with oil and seafood, or even bury it under a host of dessert-friendly additions. It’s no surprise why the carb creation finds itself on the menus of nearly every breakfast spot across the globe – culture no bar. And if you’ve got a loaf lying around on the countertop or have a hankering for something other than your usual toast-butter routine – we’ve got a few options up our sleeves that will do the trick. Grab your aprons and give these breakfast recipes with bread a go. Each promises to transform your morning meal from a quick-fix mess to a restaurant-worthy delight.

Quick recipes with bread for your everyday breakfast fix

Panzanella Salad

We’re starting this list out with an Italian summer favourite that combines soaked stale bread with tomatoes, vegetables, and basil. Healthy and refreshing, it’s ideal for when you’d like a little something light to start your day with. The recipe calls for crusty bread, extra virgin olive oil, ripe tomatoes, fresh mozzarella, red onion, basil, red wine vinegar, and garlic. Dress your bread well to help it crisp up, toss all the ingredients with the vinaigrette, and serve immediately.

Ribollita

Another Italian classic – albeit one for those chilly rainy mornings – Ribollita is a Tuscan bread soup that features leftover bread and vegetables. To whip this one up, you’ll need onion, celery, carrots, tomatoes, extra virgin olive oil, garlic, cannellini beans, vegetable stock, kale, and parmesan rind. Simmer the soup for 20 minutes to really allow the flavours to develop and serve with crusty bread. The latter will soak in all of the juices and add a hearty deliciousness to each bite. Top with freshly-grated parmesan. You could also make a batch of this over the weekend and have it through the week, the flavours get better as the soup sits. This is also perfect for when you’re feeling under the weather.

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Croissant French Toast

If you’ve got some croissants left over at home, celebrity chef Gordon Ramsay has a decadent breakfast option for you. You’d need Granny Smith apples, custard, eggs, demerara sugar, butter, creme fraiche, honey, cinnamon, powdered sugar, and 10 minutes of your morning. Whisk up your eggs, make holes in the croissants, squeeze in the custard in the bread, and caramelise the apples. Toast the egg-dipped croissant with butter and put it all together! Dust with powdered cinnamon sugar. If you like dessert for breakfast, this recipe is perfect.

Prawn Toast

A popular street snack and appetiser in Hong Kong, prawn toast (or shrimp toast) features triangles of bread that are deep fried with a protein mince. However, it also doubles up as a fun breakfast bite. This recipe ups the ante with Thai flavours, courtesy of a sweet tangy chilli sauce and fragrant kaffir lime, basil, and mint leaves. You’ll also need firm white fish, peeled prawns, coriander, eggs, sugar, baguette, sesame seeds, fish sauce, white vinegar, lime juice, red chilli, and garlic. Store the uncooked toast for up to a week in the chiller (or longer in the freezer) and fry it all up right before eating. If you’ve got guests over or are feeling fancy on a weekend afternoon, this recipe is a must-try.

Savoury Bread Pudding

When life hands you stale bread, turn it into a hearty pudding. This savoury bread pudding is meant to be shared and is quite easy to whip up. You’ll need a can of mushroom soup, eggs, milk, Italian sausage, mushrooms, leeks, thyme, parsley, gruyere cheese, and some sourdough bread. In a bowl, combine the soup with eggs and milk, and separately cook the sausages on medium heat with the vegetables and herbs. Combine it all with the cheese and bread and bake for 45 minutes until puffed up and golden brown. Delicious!

Tomato Mozzarella Bruschetta

Trust the Italians to give us the most refreshing bread recipes that fit right into any occasion or meal of the day. Take this bruschetta recipe by chef Gennaro Contaldo for instance. It features simple ingredients – mozzarella, ricotta, rustic bread, roasted sweet cherry tomatoes, fresh basil, chilli, oregano, olive oil, salt, sundried tomato paste, garlic and vinegar. Prep the ingredients and assemble them on top of the toast. Fantastico!

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Breakfast Strata

An American classic – strata is a layered casserole meal that primarily features bread, eggs, and cheese. With meat or vegetables thrown in, depending on what’s in the refrigerator. Best part? Prep the night before and pop this in the oven the morning of and voila! The perfect lazy-morning meal. The recipe calls for olive oil, chopped spinach, garlic, chevre cheese, large cubes of bread, parmesan cheese, red peppers, prosciutto, chives, egg, whole milk, and spices.
Layer the ingredients, pour over the egg mixture, and stick it in the oven for an hour. If you have got a large family, an at-home breakfast party, or just enjoy hearty things in the morning, you shouldn’t miss out on making this one.

Which of these bread-based breakfast recipes are you turning to for this week?

This story first appeared here.

All images: Courtesy Shutterstock 

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Goa and its seafood walk hand-in-hand. For a gourmand coming to Goa for its food, Goan prawn curry is a non-negotiable. One of the Goan classics, this prawn curry has become synonymous with Goa’s culinary culture.

I recently visited Goa’s first private pool villa resort, Baale resort, and my hunt for Goa’s amazing seafood finally came to an end here. But the highlight of my stay was the cooking class with resident chef Anil Bhatt, where he took me through a step-by-step guide of the famed Goan prawn curry. While I got to taste the tour de force right in my villa kitchen, straight from the chef’s pot, here’s how you can make it at home and taste the greatness of fresh prawns and coconut.

Goan prawn curry recipe by Chef Anil

This recipe has two layers. First, you make the curry paste from scratch. Next, you cook the prawns in the curry paste and season it well.

For the curry paste, you will need:

• 2 coconuts, grated
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 4 whole garlic cloves
• 5g fresh ginger
• 3g fresh tamarind
• Turmeric powder, a pinch
• 2 Kashmiri chilli
• 300 ml water

Method:

Blend all these ingredients along with water, until you have a smooth paste.

For the final prawn curry, you are going to need:

• 1 tbsp vegetable oil
• 1 whole onion, chopped
• 2 green chillies, sliced
• 4 pieces dry kokum
• Salt to taste
• Prawns

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Method:

• In a frying pan, add the oil, and let it heat.
• Add the onions next and saute them till they start to brown.
• Add the fresh curry paste that you just made.
• Add the green chillies and dry kokum to the curry to season, and keep stirring.
• Add salt to taste.
• After the curry is cooked and the rawness of the spices goes away, add the prawns at last.
• Cook for the next 3-5 minutes, until the prawns are well-cooked and are still succulent.

Your Goan prawn curry is ready. You can serve it with steamed rice. But if you want the classic Goan touch, some fresh poie bread and butter is what you’ll need.

All Images: Courtesy Sreetama Basu and Aman Taneja; Hero Image: Courtesy Shutterstock

This story first appeared here

Related: Grab A Delicious Bite At These Newly Opened Restaurants In Goa

Some people like to get up early, go about their routine and cook extensive meals throughout the day. For others, they are always looking for a quick fix and a way to rush through the prep and cook process. These easy microwave recipes are just what you need to make your day and life smoother.

Microwaves are great. But you know what’s greater? Recipes that get ready in the microwave in under 30 minutes. Whether you are having a long day or not, sometimes we just feel like being lazy and not putting too much effort into anything. These recipes are just perfect for your lazy days. They are easy, fuss-free and get ready in no time.

Easy microwave recipes to make your day easier

Omelette in a mug

A quick and easy microwave recipe, here’s a great hack to make your eggs taste even tastier. Yeah, even we thought that’s not possible, but here we are! Whatever you do with eggs, it’s never going to disappoint you. And if you don’t feel like getting a pan out and putting the gas on, this recipe is just what you need.

Mac n cheese in a mug

All the goodness of a starchy and cheesy mac n cheese, but easier and quicker. That sounds like a million-dollar pitch to a lazy girl like me. So if you are someone like me, looking for a comfort meal that doesn’t require any effort, this is your BFF. Get some mac, some milk, and lots of cheese- and there’s your holy trifecta!

Mug pizza

There’s something so informal about the comfort of pizza in a mug. With this easy microwave recipe, you can put in as many toppings as you want. And if you want to throw in some pineapples, too, let nobody tell you otherwise!

Cinnamon roll mug

Let the aroma of brown butter and cinnamon fill your kitchen. While this may not look as good as the traditional recipe, it still packs in the same flavours and the same goodness. Drizzle a yummy milk glaze on top and dig in!

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Cinnamon apples

A healthy five-minute snack that just goes in the microwave and comes out in no time. If you don’t like eating apples the normal way and want to make a quick and easy dessert out of it, this is a great way. Just peel and cut some apples, put them in a bowl, add some cinnamon, sugar, and cornstarch and cook them well.

Microwave-baked sweet potato

Want to have some baked sweet potatoes but don’t have the time? This easy microwave recipe is for you. Just prick all along the potatoes with a fork before popping them in the microwave so as to not make a mess later. You can garnish it with your favourite toppings.

Healthy potato chips

Quite the oxymoron, we know, but that’s the goodness of these chips. These chips are guilt-free and come with an extra dose of goodness! You don’t even need to add oil, and they will still come out perfectly crunchy. Sprinkle salt or any other seasoning of your choice and just indulge!

Baked oatmeal

While overnight oats are great on their own, there’s something about baked oats. You can put in any milk, any flavour and any topping of your choice, and it will still be just as amazing. Just put in a pinch of baking powder, and you will have your guilt-free dessert ready in no time!

Hero Image: Courtesy Brenda Godinez/Unsplash; Featured Image: Courtesy Priyanka Aggarwal/Unsplash

This story first appeared here

Related: Renu Dalal’s Strawberry Sundae Is The Easiest Dessert To Whip Up

Looking to whip up some easy dessert that is hassle-free and gets ready in no time? Renu Dalal’s strawberry sundae is the recipe that you have been looking for. Whether you are looking for a sugary treat for yourself or a loved one, this is just what you need.

Daughter of culinary legend late Tarla Dalal, Renu Dalal grew up in an atmosphere of gourmet food, cooking classes, cook books and the world of culinary arts. This led to her developing an interest in the field quite early on. But it was after her mother passed away that she developed a knack for giving twists to daily vegetarian food cooked in an Indian household. With a fusion of flavours from around the world and traditional Indian cuisine, she likes to keep her recipes light and playful. Why? So that everyone from adults to kids can enjoy them. She also has written two cookbooks – Modern Vegetarian Recipes and Simple and Delicious Vegetarian Recipes. Here’s a quick and easy strawberry sundae recipe from her.

Easy strawberry sundae by Renu Dalal

This recipe gets ready in just 10 minutes, and requires no, literally, no cooking time. This recipe is for one glass bowl. You can adjust and customise according to the number of glasses you’re making.

Ingredients needed

• 1 Cup Whipped Cream
• 4 tbsp strawberry crush
• ½ cup chopped strawberries
• 6 Strawberries sliced
• ½ cup vanilla ice cream

For garnish

• Mint leaves

Cooking method

• In a bowl mix together 2 tbsp Strawberry crush and whipped cream.
• Mix in vanilla ice cream in the cream mixture.
• In a tall glass, drizzle strawberry crush on the sides and on the base.
• Add in the chopped strawberries and top up generously with strawberry-flavoured cream.
• Add strawberry crush on the top of the cream and follow it by generously layering sliced strawberries.
• Top up with some more strawberry cream.
• Garnish by drizzling strawberry crush, mint leaves and serve chilled.

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Pro tip:

If you want to add a personal touch to this classic dessert, the presentation is where you can improvise. Dalal recommends adding some grated or shaved chocolate on top to add something new to a classic recipe.

This strawberry sundae is the perfect dessert you can make to impress your loved ones, or even to have it by yourself or enjoy it with your family. If you are someone who does not like to spend a lot of time in the kitchen, this recipe is just what you need.

All Images: Renu Dalal

This story first appeared on Lifestyle Asia India

Related: Chana Dal & Palak Dhokla: Immunity-Boosting Recipe By Chef Renu Dalal