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Eid al-Fitr 2025: 5 easy recipes for a traditional yet innovative feast
As Muslims get ready to celebrate Eid on March 31, mid-day spoke to Indian chefs and asked them to share their favourite recipes for the occassion. They not only share recipes for a classic Hyderabad Haleem but also for Gosht ki Nihaari and Chicken-Kori Sukka Biryani among other dishes. Eid Mubarak! Gosht ki Nihaari While there is a lot to explore when it comes to cooking for the festival, chef Asif Qureshi, Indian masterchef at Saffron in JW Marriott Mumbai Juhu, says you can make a Gosht ki Nihaari for Eid. He explains, "Gosht ki Nihaari is a dish that perfectly captures the essence of celebration and family. The rich, slow-cooked meat with its deep spices creates flavours that are both comforting and indulgent-just the kind of meal that brings everyone together. It's a tradition in our family, one that has been passed down for generations. I remember the smell of nihaari filling the house on Eid. For me, it's more than just a meal; it's about honouring those traditions, creating new memories and enjoying the togetherness that makes Eid so meaningful." Ingredients:Mutton curry cut 1 kg Mustard oil 500 mlOnion slice 250 gmOnion paste 250 gmGinger and garlic 25 gmCoriander powder 10 gmCardamon 2 noClove 2 noMace 2 noCinnamon stick 2 noBay leaf 2 noSalt To tasteTurmeric powder 10 gmDegi mirch 20 gmGhee 500 gmChana powder 10 gmMutton stock 1 litreRose water 2 mlKwara water 2 mlGaram masala powder 5 gm Javitri elaichi powder 5 gm Method:1. Heat lagan, add mustard oil, add Indian whole spices, add slice of onion, mix it well and let it turn golden, add mutton, onion paste and simmer it till it release water.2. Add coriander powder, add curd and degi mirch powder, mix it well.3. Add mutton stock, rose water, water, garam masala, javitri elaichi powder. 4. Bind with chana powder to have good consistency. Chicken - Kori Sukka Biryani with Samak RiceEid celebrations are incomplete without biryani and Arun Kala, executive chef at Radisson Blu Plaza Karjat, says you can add a twist to it. He explains, "Eid festival has one celebratory dish name synonymous which is Biryani and this particular recipe calls for a Mangalorean twist of Chicken sukka with healthy Samak rice." Ingredients:Ghee 3 tbspGinger garlic paste 1 1/2 tbspOnions, sliced 2 nosTomato, chopped 1 nosCoconut, grated 50 gmBlack pepper 1/2 tspPoppy seeds 1/2 tspCashew nuts 15 gmCloves 5 nosCoriander seeds 1 tbspRed chillies, dry 6Blackstone flower, small 1 noChana dal 1 tbspTurmeric powder 1/2 tspBay leaf 1 noCardamom 3 noCinnamon stick, small 1 noStar anise 1 noFennel seeds 1/2 tspCumin seeds 1/2 tspChicken 300 grams Samak rice 1 1/4 cupCurd 100 mlMint leaves 20 gm Coriander leaves 20 gmGreen chillies 2 nosBoiled egg 1 noSalt to tastePhyllo sheets 2 no Method:1. Saute all the dry ingredients with coconut and one tablespoon ghee over medium flame. Once golden colour let it cool and make a paste of the ingredients.2. Fry sliced onions in remaining ghee until brown in colour. Add ginger garlic paste, cook for two minutes. Add sliced tomatoes, turmeric powder and the paste.3. Place chicken in it and fry. Then add yoghurt and keep on stirring until chicken is half cooked. Add samak rice and add boiled water, check seasoning in the mixture and cook for 10 minutes.4. Take a ceramic handi and place the biryani with a boiled egg, mint, coriander, slit green chillies inside it and close it with the phyllo pastry.5. Bake the handi with the ingredients in it for 10 minutes at 200 degrees. Serve hot with raita. Pan Tandoori ChickenWhile biryani and nihaari are favourites, chef Varun Inamdar, said you can make a Pan Tandoori Chicken. He added, "Indian families usually reserve meat, seafood or chicken for a Sunday. Other days, it was primarily vegetarian with the exception of eggs from time to time. This recipe was like a ray of sunshine on a dreary day - the ultimate family mood lifter." Ingredients:Godrej Real Good Chicken or any other chicken, cut into bite sized pieces 1 kg Fresh garlic paste 1 tbspFresh ginger paste 1 tbspCurd 4 tbspMustard oil 1 tbspTurmeric powder 1 tbspRed chilli powder 1 tbspGaram masala powder 1 tbspFoxtail millets flour 2 tbspToasted Salt as required 2 tbspLemon, juiced ½Mustard oil 2 tbsp Method:1. In a deep bowl, place the cleaned & washed chicken pieces. 2. Add all the other ingredients. Mix and keep aside. 3. This can be marinated and kept overnight, too, if you please. 4. In a pan, take mustard oil and when hot, place the chicken pieces. 5. On medium-high flame, pan fry the chicken for a few minutes, stirring occasionally. 6. Lower the flame and allow the chicken to release water. Allow the chicken to caramelise. 7. Switch between medium to high flame and lowering the flame only when you wish to mix and stir. 8. Burn spots in this recipe are intentional. Serve warm. Spice Route Mutton Rista with pomegranate and pistaChef Pritpal Singh Bakshi at at Novotel Goa Candolim inspires you to cook his personal favourite which is Spice Route Mutton Rista with pomegranate seeds and pista. He explains, "When I cook this Mutton Rista, I'm not just cooking a meal, I'm sharing a part of myself to celebrate community festivals with all." Ingredients:Fresh mutton meat boneless 500 gmMutton fat 500 gmOil or ghee 40 mlTomato puree 3 cupsCurd 20 mlOnion paste 50 gmGarlic paste 10 gmGinger powder 5 gmFennel seed powder 10 gmCinnamon powder 5 gmKashmiri chilli powder 10 gmGreen cardamon 3 pcsRed chilli powder 5 gmFried onions 20 gmPomegranate pearls 20 gmPista slivers 40 gm Method:1. Take 500 gm boneless mutton cut in small pieces add 50gms mutton fat, and pound with the wooden or metal hammer into paste.2. Add half teaspoon ginger powder, half teaspoon fennel powder, half teaspoon salt, half tea spoon Kashmiri chilli powder and mix all together.3. Make mutton balls, weight should be not more than 60 gm, and dip in ice cold water to give you two portions.4. Heat the pan on low flame, add ghee, onion paste, half teaspoon garlic paste and saute. Add 3 cups of fresh tomato puree, 2 cup of water, and 2 teaspoon of curd, cinnamon powder and let it boil. Once the gravy is boiling, add meat balls, let it cook in its juicy gravy to the juicy texture.5. Before serving garnish with golden fried onions and fennel powder. Hyderabadi HaleemWhen you talk about celebrating Eid, it is impossible to not talk about Haleem. Avisek Bagchi, who is the executive sous chef at JW Marriott Kolkata, says you can make the classic Hyderabadi Haleem. It is one of the most popular dishes from the region and cannot be missed during this time of the year for the Eid feast. Ingredients: For the Haleem base:Broken wheat 1 cupChana dal 1/4 cupToor dal 1/4 cupMoong dal 1/4 cupMasoor dal 1/4 cupUrad dal 1/4 cupBoneless mutton 1 kgOnion, large, sliced 1 noGinger-garlic paste 1 tbspGreen chilies 2-3 nosTurmeric powder 1 tspRed chili powder 1 tbspCoriander powder 1 tbspGaram masala 1 tbspBlack pepper powder 1 tbspCumin powder 1 tbspGhee 1 tbspYogurt 1/2 cupWater or stock 5-6 cupsSalt to tasteFor tempering and garnish:Fried onions 1/2 cupGhee 2 tbspCumin seeds 1 tspCardamom pods 2-3 nosCloves 2-3 nosCinnamon stick 1-inchLemon juice 1 tbspFresh coriander leaves (chopped)Mint leaves (chopped)Sliced almonds or cashews (optional) Method: Step 1: Preparing the grains and lentils1. Wash and soak the wheat and lentils for at least 2-3 hours. Step 2: Cooking the meat1. Heat 2 tbsp ghee in a heavy-bottomed pot or pressure cooker.2. Add sliced onions and sauté until golden brown.3. Add ginger-garlic paste, green chilies, and cook until the raw smell disappears.4. Add the mutton, turmeric, red chili powder, coriander powder, black pepper, cumin powder, and salt.5. Stir well and cook until the meat releases its juices.6. Add yogurt and cook until the oil separates.7. Pour in water/stock, cover, and cook until the meat is tender (about 45 minutes to 1 hour, or 5-6 whistles in a pressure cooker). Step 3: Cooking the lentils and blending1. In another pot, boil the soaked wheat and lentils with water until soft.2. Blend the mixture into a coarse paste using an immersion blender or by mashing with a wooden spoon.Step 4: Combining and slow cooking1. Shred the cooked meat and mix it with the blended wheat-lentil mixture.2. Stir continuously on low heat for about 30-40 minutes to achieve a thick consistency.3. Add garam masala and more ghee if needed. Step 5: Tempering and garnish1. Heat 2 tbsp ghee in a pan, add cumin seeds, cardamom, cloves, and cinnamon.2. Pour this over the haleem and mix well.3. Garnish with fried onions, lemon juice, coriander, mint leaves, and nuts.
30 March,2025 10:17 PM IST | Mumbai | Nascimento Pinto
ChatGPT can be used in sensory evaluation of foods like brownies: Study
ChatGPT can be used in the sensory evaluation of foods, specifically brownies, according to a study, which offers insights that could streamline development of new products, and possibly enhance recipes. Researchers from the University of Illinois Urbana-Champaign in the US looked at 15 different brownie recipes, ranging from standard ingredient lists to unusual combinations, including mealworm powder and fish oil. Study author Damir Torrico, assistant professor in the Department of Food Science and Human Nutrition, provided ChatGPT with recipe formulas, and asked the AI to describe sensory characteristics of each brownie, including taste, texture, and overall enjoyment. Torrico then categorised the themes of ChatGPT’s responses to determine if they were positive, negative or neutral. “Sometimes, relying on human testers can slow down the process, especially when multiple product prototypes need to be evaluated simultaneously. Sensory panels require time and careful coordination, and in some cases, certain ingredients may not be food-grade, making them unsuitable for tasting,” said Torrico in the study published in the journal Foods. That is why large language models such as ChatGPT are being considered for sensory evaluation. It is possible to create models that can replicate certain human responses. Surprisingly, ChatGPT’s responses were overwhelmingly positive, even for recipes that included unusual ingredients. This positivity aligns with the psychological phenomenon scientists call “hedonic asymmetry”. “Hedonic asymmetry” is the idea that people (and apparently AI) tend to describe things that are beneficial to them in more positive terms. Food serves a role in keeping us full and giving us energy, Torrico explained, causing humans to respond to food in a positive manner. In ChatGPT’s attempt to act human, it seemed to display this behaviour. “ChatGPT was trying to always see the good side of things,” Torrico said. “Using AI can give general insights of what products can be considered for further testing, and what products shouldn’t be put through that long process,” Torrico said. “I could see ChatGPT being developed for sensory evaluation to help the industry.” Looking ahead, he plans to refine the experiment, training ChatGPT to respond with a vocabulary that is similar to a human descriptive panel.
30 March,2025 01:00 PM IST | New York | IANS
Gudi Padwa: Follow these traditional, innovative recipes for a festive feast
Many Indians from different parts of the country including Maharashtra, Daman, Goa and parts of Karnataka are all set to come together in their neighbourhoods to celebrate Gudi Padwa on March 30 later this month. While culture and traditions will take centre stage, food is also an integral part of celebrations and cannot be ignored be ignored during this time of the year. Ahead of the festival, mid-day spoke to Indian chefs and asked them for their favourite recipes that people can make. They not only share a recipe for a traditional Mango Shrikhand and Puri but also an innovative Beetroot Kokum Risotto that people can make to celebrate the festival. Mango Shrikhand with PuriWhen you talk about Gudi Padwa, it is impossible to talk about Mango Shrikhand with Puri, as the mango season is upon us. Ritesh Raje, executive sous chef at Doubletree by Hilton Goa Panaji suggests making the dish to celebrate the Marathi New Year. He explains, "Mango Shrikhand with crisp, golden puris is a celebration of flavours and textures — creamy, fragrant, and indulgent. The sweetness of ripe mangoes, the warmth of cardamom, and the crunch of nuts create a perfect balance. Paired with piping hot puris, it’s a timeless delight that brings joy to every bite." Ingredients: For Mango Shrikhand:Hung curd (thick yogurt) 2 cupsMango pulp (fresh Alphonso or Kesar mango) 1 cupPowdered sugar (adjust to taste) 1/2 cupCardamom powder 1/2 tspA few saffron strands (soaked in 1 tbsp warm milk)Chopped nuts (almonds, pistachios) 1 tbsp For puri:Whole wheat flour 2 cupsSemolina (optional, for crispiness) 1 tbspSalt 1/2 teaspoonOil or ghee 1 tbspWater (as needed for dough)Oil (for deep frying) Method: Step 1: Prepare Mango Shrikhand:1. Place thick hung curd in a bowl and whisk until smooth.2. Add mango pulp, powdered sugar, cardamom powder, and saffron milk. Mix well.3. Chill in the refrigerator for at least 1 hour.4. Garnish with chopped nuts before serving. Step 2: Prepare puri1. In a bowl, mix whole wheat flour, semolina, salt, and oil.2. Gradually add water and knead into a firm dough. Let it rest for 15 minutes.3. Divide into small balls and roll each into a small, round puri.4. Heat oil in a deep pan and fry puris until golden brown and puffed up.5. Drain on paper towels. Assembly:1. Serve chilled mango shrikhand with hot, crispy puris. Enjoy your delicious traditional dessert! Beetroot Kokum RisottoAt Brasserie in Hilton Mumbai International Airport, executive chef Altamash Patel says drawing from his roots in Maharashtra, he recommends making Beetroot Kokum Risotto, blending tradition with elegance. He explains, "Gudi Padwa represents new beginnings, vibrancy, and the celebration of the harvest, and I wanted to capture that energy in this dish. The beetroot, with its earthy sweetness and rich red colour, is a visual and symbolic tribute to the festival, and kokum is a beloved ingredient in Maharashtrian cuisine, which brings a tangy and aromatic contrast. The creamy risotto serves as the perfect base to bring these elements together, slow-cooked to build depth and balance." Ingredients: For the risotto:Arborio rice 1 1/2 cupsBeetroots, medium peeled and cubed 2 nosGhee (clarified butter), medium 2 nosOnion, medium, finely chopped 1Garlic cloves, minced 2 nosMustard seeds 1 tspCurry leaves 8-10 nosHing (asafoetida) 1 pinchVegetable stock (or chicken stock) 4 cupsKokum (soaked in 1/2 cup warm water for 10 minutes) 1 cupWhite wine (optional, or you can skip this and use stock) 1/4 cupParmesan cheese (optional for extra creaminess), grated 2 tbspSalt and pepper to taste For garnish:Roasted cashews, roughly chopped 2 tbspFried onions 2 tbspFresh coriander or mint leaves, chopped (for garnish)Pomegranate seeds for garnishA drizzle of ghee for finishing Method:1. Preheat the oven to 180 degree Celsius (350 degrees Fahrenheit). Toss the cubed beetroots with ghee, salt, and pepper, and roast for 25-30 minutes until tender. Set aside.2. Soak the kokum in warm water for 10 minutes, then strain and add the kokum water to warm vegetable or chicken stock. Keep the stock simmering.3. Heat ghee in a large pan over medium heat. Add mustard seeds, curry leaves, and hing, and cook for a few seconds until fragrant.4. Add chopped onions and garlic to the pan and sauté until soft and translucent, about 3-4 minutes.5. Stir in the Arborio rice and cook for 2 minutes, then add white wine (if using) and cook until absorbed.6. Begin adding the warm kokum-infused stock, one ladle at a time, stirring frequently, until the rice is tender and creamy (about 18-20 minutes).7. Stir in the roasted beetroot cubes and cook for a few minutes until heated through.8. Finish with a drizzle of ghee, adjust seasoning, and garnish with roasted cashews, fried onions, fresh herbs, and pomegranate seeds. Serve hot.
29 March,2025 11:04 AM IST | Mumbai | Nascimento Pinto
Feeding India's love for Korean culture, McDonald's India launches K-food range
India has been experiencing the Korean wave of K-Pop, K-Dramas, and K-Beauty for many years now, and that has captured hearts across India. With its growing popularity, McDonald's India (West & South), owned and operated by Westlife Foodworld, is introducing a limited-time Korean range of burgers, sides and beverages, showcasing Korea to McDonald's India. Inspired by India's shared love of all things Korean, this is a limited-time offering (LTO). Diners can now spice up their everyday snacks with McDonald's all-new Korean range, starting at just Rs 69. They can now ‘Make it Korean’ with their favourite menu items including the Korean McAloo Tikki Burger, Korean Chicken Surprise, Korean McSpicy Chicken, Korean McSpicy Paneer Burger and Korean McEgg Burger – all now transformed into Korean delights. That is not all because McDonald's India is adding an extra kick of flavour with its new Korean Spice Mix. The customers are now set to get a new Shake-Shake experience as they can transform their favourite Fries, Chicken McNuggets, and McSpicy Chicken Wings for the customers in South, into a Korean inspired treat. In this new range the company has also introduced the refreshing Korean Yuzu-Pop. It perfectly complements the spicy flavours and completes the authentic Korean meal experience at McDonald's. Whether customers are casual foodies or full-fledged Korean culture fans, this range promises to make the McDonald's experience even more exciting with authentic Korean flavours. Arvind RP, chief marketing officer, McDonald's India (West & South), said, “Korean culture has been having a significant impact on Indian consumers, from music and fashion to food. With our new Korean range, we are bringing that authentic experience to life through taste. At McDonald's India (W&S), we have always believed in bringing in new global experiences and hence be relevant to our customers' ever-evolving tastes and preferences. We believe that the new Korean Range is a bold, flavourful way for fans to enjoy the best of Korea, right here at McDonald's India.” So, if diners are craving a flavourful Korean burger or looking to add some interesting flavour to their Fries, this Limited-Time Offering is available at McDonald's outlets across West and South India. Guests can visit their nearest McDonald's or order on McDelivery to experience the Korean deliciousness before it's gone!
26 March,2025 01:34 PM IST | Mumbai | mid-day online correspondent
Mumbai's Masque declared 'The Best Restaurant in India 2025'
As a part of the highly-anticipated Asia's 50 Best Restaurants 2025, Mumbai's Masque restaurant has been declared 'The Best Restaurant in India' 2025, according to the social media account of 'The World's 50 Best'. The prestigious title comes to the Mumbai-based restaurant for the fourth time in a row after first getting it in 2022, followed by 2023 and 2024. In the statement following the announcement, it said, "One of India's most forward-thinking restaurants, Masque's raison d'être is to show off the wealth of India's produce, extracting maximum flavour from local ingredients in a tasting menu served in a stylish former Mumbai textile mill. It added, "With vegetarian and non-vegetarian options, Masque's seasonal menu degustation in dishes such as Kashmiri morels with patra (Colocasia leaves), stuffed with either fresh peas or barbecued pork." The restaurant appears at No. 19 on 'Asia's 50 Best Restaurants 2025'. In 2024, they had also appeared at No. 78 on 'World’s 50 Best Restaurants'.City-based restaurateur Aditi Dugar is the founder, director, and owner of Masque Restaurant, where Varun Totlani is the head chef. The restaurant is popularly known for its 10-course tasting menu that showcases India's rich produce.The only other Indian restaurant in the Top 50 is New Delhi's Indian Accent at No. 46. In the extended list of Top 100, city-based restaurant The Bombay Canteen, appeared on No. 91, and The Table appeared on No. 88, while Americano is at No. 71. The list also feature's other restaurants from the Indian capital like Dum Pukht at No. 89 and Inja at No. 87. Bengaluru's Farmlore is on No. 68, while Naar from Kasauli in Himachal Pradesh is on No. 66.
26 March,2025 10:25 AM IST | Mumbai | mid-day online correspondent
Gaggan Anand’s ‘Gaggan’ in Bangkok crowned The Best Restaurant in Asia 2025'
Indian chef Gaggan Anand’s ‘Gaggan’ in Bangkok has been crowned as ‘The Best Restaurant in Asia 2025’, according to a social media post by ‘World’s 50 Best’. With that, the Thailand based restaurant has also become ‘The Best Restaurant in Thailand 2025’. A statement on the post said, “Bombastic chef Gaggan Anand (and much of his current team) held the title of Asia’s Best Restaurant for four years at the previous iteration of Gaggan, before moving across town to a smaller space in 2020.”It further said, “Anand long ago dubbed his cuisine ‘progressive Indian’, and while many nods to his home culture — like the use of Indian spices and herbs and reinterpretations of traditional dishes, street food in particular — remain on the 20-course menu, the food also carries signals and influences from Japan, France, Thailand and beyond.”“The plating is a riot of colours and a jumble of textures. Be prepared to experience explosions in your mouth, to eat with your hands and to attack one dish with only your tongue,” it concluded. Earlier today, Mumbai's Masque was declared 'The Best Restaurant in India' 2025, according to the social media account of 'The World's 50 Best'. In the statement, it said, "One of India's most forward-thinking restaurants, Masque's raison d'être is to show off the wealth of India's produce, extracting maximum flavour from local ingredients in a tasting menu served in a stylish former Mumbai textile mill.With vegetarian and non-vegetarian options, Masque's seasonal menu degustation in dishes such as Kashmiri morels with patra (Colocasia leaves), stuffed with either fresh peas or barbecued pork. The restaurant appears at No. 19 on 'Asia's 50 Best Restaurants 2025'.
25 March,2025 08:07 PM IST | Mumbai | mid-day online correspondent
Ramzan 2025: Sanjeev Kapoor shares three unique recipes through this podcast
With Muslims following observing a fast during this time, sehri and iftar are important meals for them. During this time, people in India see it as an integral part of this period is sharing meals with loved ones. As you come together for iftar, here are three recipes from 'Simple Recipes with Sanjeev Kapoor' on Audible to add a flavour of happiness and joy to your meals. Packed with spices, these preparations are perfect for enjoying with family and friends. Join this culinary adventure and bring the aromas of tradition and the joy of togetherness to your iftar table, as celebrated chef, Sanjeev Kapoor breaks down the steps and takes the listeners through each dish in his signature style in this podcast. Chana Mutton IngredientsKabuli Chana 1 cup (soaked overnight in 3 cups of water)Mutton pieces (with bone preferred) - 750 gm (2-inch-sized)Oil 3-4 big spoonsBlack pepper 8-10 nosGreen Cardamon 2-3 nosBlack cardamon, big 1 noClove 3-4 nosCinnamon 1 noGreen chilli sliced 3-4 noBay Leaf 1 noOnion, big, sliced 2 noGinger garlic paste 2 big spoonsYoghurt 1 cupRed chilli powder 1 spoonTurmeric powder 1/2 small spoonSalt as per tasteGreen coriander leaves, chopped to sprinkle on topMethod1. This can be made in an instant pot or pressure cooker. Add oil to the vessel.2. Once hot, add black pepper, green cardamom, black cardamom, clove, cinnamon and bay leaf, and stir.3. Add onion and cook till golden brown. Add ginger garlic paste and stir for 2-3 minutes. Add green chilli and stir.4. Add chopped mutton and chana and stir and let it cook for 5-6 minutes.5. Add yoghurt and mix properly until properly integrated.6. Add red chilli powder, turmeric powder and salt. Mix all the ingredients properly.7. Add 1/2 cup water to this and mix properly. Close the lid of the pressure cooker/instant pot.8. Once the steam starts to release, place the whistle and let it cook on high flame.9. After the first whistle, cook on a medium flame for 5-6 whistles to ensure the mutton and chana are well cooked.10. After 5-6 whistles, take it off the flame and let the pressure release on its own.11. Add chopped green coriander and serve.Green Chilli Chicken Ingredients:Chicken, medium-sized (approx 800 gm) without skin, chopped into 14-16 pieces (with bone preferred) 1 noGreen chilli (less spicy, light green) 30-40 nosGreen chilli (more spicy, dark green) 30-40 nos (adjust according to preferred spice level)Paste of ginger 2 inchesGarlic 10-12 clovesGreen coriander leaves 1 cupLight green chillies, less spicy 5 nosDark green chillies, more spicy 5 nosOil 3 big spoonsJeera - 1 spoonTurmeric powder 1/2 small spoonSalt as per taste Method:1. Take a big bowl, and add the chopped chicken pieces, paste and salt and mix well. Let it marinate in the fridge for 2 hours.2. Take a big pan, add oil and once hot, add jeera.3. After the jeera slightly changes colour, add chillis (remaining ones after making the paste) as a whole (without the stem). Add salt and mix.4. Close the lid and let it cook for 3-4 minutes.5. Add the marinated chicken to the pan. Add turmeric powder and mix.6. Cook on high flame for 5-10 minutes.7. Reduce the flame and cook for 20-25 minutes on medium flame.8. If there is too much water left, cook on high flame for another 10 minutes.9. Remove from flame, mix well and serve. Palak Chicken Kheema IngredientsSpinach 1 bunch (remove any thick stems)Chicken kheema/minced 400 gmOil 3 big spoonsOnion, medium-sized, finely chopped 3 nosGinger, finely chopped 1 big spoonGarlic, finely chopped 2 big spoonsTomato, medium-sized, finely chopped 1 noGaram masala powder 1 small spoonLime juice 1 small spoonJeera 1 small spoonGreen chilli 3-4 nosSalt as per taste Method1. Take 3-4 cups water, once boiled, add salt. Add the spinach leaves to the boiling water. Mix well and let it cook for 30 seconds. 2. Remove the cooked spinach leaves, remove the excess water and move to another bowl of chilled (with ice) water.3. Take a blender and make a puree using the cooked spinach and green chilli.4. Take a pan, heat it and add oil. Once hot, add jeera.5. After the jeera changes colour, add chopped onion and let it cook.6. Once the onion becomes slightly brown, add chopped garlic and ginger. Mix well for 1 minute.7. After the onion turns brown, add chopped tomato and salt. After the tomatoes turn soft and pulpy.8. Add minced chicken and mix well. Cook on high flame. If the minced chicken is taking too long to cook, add 1/2 cup water and cook on medium flame.9. Once the mix has cooked well and become dry, add the spinach puree. Mix well and cook on high flame.10. Add garam masala powder and mix well. Add lime juice and mix again.11. Take it off the flame and serve. Tastes best with pav.
23 March,2025 11:56 AM IST | Mumbai | mid-day online correspondent
IPL 2025: Complete food guide for exciting food and drink offers in Mumbai
The IPL season is back, and what’s better than catching the action with a cold beer, an IPL menu, and a buzzing crowd? Whether you're a hardcore cricket fan or just here for the vibes, many Mumbai restaurants have unique food and drink offers for Mumbaikars to enjoy over the next two months.Here are Mumbai hotspots for live screenings, match-day deals, and mouthwatering bites to keep the excitement going 1. Independence Brewing CompanyIf you love craft beer and cricket, Independence Brewing Company is the ultimate IPL screening destination. Their special IPL menu like Crispy Curried Chickpeas, Tater Tot Nachos, and Crispy pork belly bites pairs beautifully with their lineup of freshly brewed craft beers, ensuring you have the best flavors to enjoy while cheering for your team. The spacious interiors, large projector screens, and energetic atmosphere make it a perfect match-day spot. Whether you’re a beer connoisseur or just looking for a great place to watch the game,Where: Mumbai(Versova & Powai) & Pune (Kalyani Nagar & Balewadi)When: March 22 to May 25 2. Café Out of the BlueCafé Out of the Blue is bringing the heat this IPL season with exclusive offers. Known for its cozy yet lively ambiance, this spot is perfect for match screenings with friends and fellow cricket enthusiasts. Adding to the excitement, they’re offering Beers & Wines at MRP,making it one of the best deals in town. But the real showstopper? Free shots on the house every time Mumbai Indians win a match! With great food, chilled drinks, and unbeatable vibes, this is the place to be for all MI fans. Where: Cafe Out of the Blue, KharWhen: March 22 to May 25 3. SocialA go-to for IPL screenings, Social transforms into a high-energy sports hub every cricket season. With massive projector screens, and curated match-day food, and drink combos, it’s a hotspot for fans who love a buzzing atmosphere. Their quirky cocktails and loaded platters are perfect for sharing with a group while you scream for every six and wicket. Whether it’s Khar, Colaba, Lower Parel, or Andheri, every Social outlet promises an electrifying IPL experience with great company, delicious food, and a never-ending supply of drinks. Where: Social, all outlets in Mumbai When: March 22 to May 25 4. Berlin BrewMumbai’s cricket enthusiasts are in for a thrilling season as Berlin Brew, Andheri’s newest taproom, gears up with electrifying screenings of the Indian Premier League (IPL). Located in Times Square, Andheri East, the taproom has an exclusive 1+1 offer on all straight drinks (excluding beers). They also have an IPL food menu that includes Mumbai’s Cheese Melt Mini Vada Pav to Kolkata’s iconic Kathi Roll (Chicken/Paneer) and Delhi’s indulgent Butter Chicken on Mini Kulcha. Fans can also relish Lucknowi Galouti Kebabs, Hyderabadi Highway Murg Kebabs, Amritsari Stuffed Paneer, Gujarati Chakhna Thali, Royal Chicken Nuggets, and crispy Chennai Onion Rings. Where: Berlin Brew, Andheri EastWhen: Ongoing 5. Doolally TaproomA paradise for beer lovers, Doolally Taproom is all about laid-back vibes, great craft brews, and comfort food. This IPL season, their taprooms turn into the ultimate cricket-watching den, where you can sip on house-brewed beers, ciders, and special pitchers while catching the live action on big screens. Known for its pet-friendly atmosphere and cozy seating, Doolally is perfect for those who love to enjoy the game in a relaxed yet spirited setting. Add to that their delicious finger food, and you’ve got an ideal match-day experience. Where: All outlets in Mumbai When: March 22 to May 25 6. Mostly Grills, The Orchid HotelMostly Grills, the Mediterranean alfresco rooftop lounge, bar, and restaurant at The Orchid Hotel, Mumbai, is turning up the excitement with live screenings on a big screen, a vibrant open-air setting, and a specially curated ‘Pitch Perfect Menu'. Guests can sip on top-shelf selections such as Black Dog Triple Gold, JW Black Label, Chivas Regal 12 Y.O, Glenfiddich 12 Y.O, and Laphroaig. Vodka lovers can enjoy Grey Goose, Absolut, and Stolichnaya, while gin enthusiasts can indulge in Hendrick’s, Jodhpur Baori, and Jodhpur Mandore. For beer lovers, the celebration gets even better with special beer bucket deals on sets of 4 featuring fan-favorite brews like Hoegaarden, Corona, Kronenbourg 1664 Blanc, Heineken Silver, and Kingfisher Ultra. Where: Mostly Grills, The Orchid Hotel When: March 22 to May 25 7. ToitOne of Bangalore’s most iconic breweries, Toit has taken Mumbai by storm with its legendary craft beers and dynamic ambiance. During IPL, Toit’s big screens, match-themed drink specials, and beer buckets create the perfect setting to enjoy the high-energy cricket action. Their delicious wood-fired pizzas, burgers, and signature brews ensure that your taste buds are just as entertained as you are. Whether you're an RCB loyalist or a Mumbai Indians die-hard, Toit promises an electrifying match experience with top-notch food and drinks. Where: Toit, Lower ParelWhen: March 22 to May 25
22 March,2025 09:34 PM IST | Mumbai | mid-day online correspondent
Navroze: Celebrate with unique Parsi delicacies at these Mumbai restaurants
With Mumbai's rich history with the Parsi community, there is a lot that one can celebrate and what better time than Navroze with food and culture. While Jamshedi Navroze, which is popularly called Navroze or Parsi New Year, is being celebrated on March 20 this year, the feast continues at many places this weekend. If you have been wanting to relish Parsi delicacies, here is your go-to guide in Mumbai: ITC Grand CentralUsher in the Parsi New Year with an unforgettable culinary experience at Hornby’s Pavilion, ITC Grand Central, Mumbai. This Navroz, indulge in the vibrant flavors and heartwarming traditions of Parsi cuisine, renowned for its rich, unique, and delectable dishes.Step into a world of festive merriment, where the warmth of Parsi hospitality meets the magic of exquisite flavors, creating an experience that is sure to leave you with cherished memories and a smile. When: March 21Time: 7:30 pm - 11:45 pmPrice: Rs 2,450 plus taxes per personCall: 022 - 6704 5121/22 for reservations JW Marriott Mumbai JuhuEmbark on a gastronomic voyage through the rich culture of Parsi cuisine as Lotus Café at JW Marriott Mumbai Juhu presents The Parsi Flavor Punch, a ten-day epicurean showcase that continues till March 23. Curated by the home chefs, Chef Parvez Sidhwa and Chef Benaifer Sidhwa from Bee’s Kitchen, it is a tribute to the community. When: Till March 23Time: 7 pm onwards Price: Rs 3,000 plus taxesCall: +91 90046 16506 Gallops Situated in South Mumbai’s Mahalaxmi Racecourse, Gallops is hosting an exclusive and intimate Navroz Nu Bhonu experience on March 21. Extending their celebrations, they also have an a la carte menu till March 23. Navroz Nu Bhonu experience:When: March 21 Time: 8 pm Price: Rs 2,999 plus taxes (Vegetarian); Rs 3,999 plus taxes (Non-Vegetarian) Navroze menuWhen: March 23 Time: Gallops restaurant - 12:00 pm to 11:45 pm; Al Fresco - 12 noon to 11:45 pmPrice: A la carte Call: 022-6960011 | 8591093010 for reservations
21 March,2025 04:49 PM IST | Mumbai | mid-day online correspondent
International Tiramisu Day: Enjoy the Italian dessert at these Mumbai places
Mumbaikars can all agree that Mumbai has no shortage of cafés serving Tiramisu, the classic Italian dessert. While the palates and flavours may differ, mastering the art of balancing coffee-soaked layers, rich fillings, and the perfect hint of chocolate is the most important aspect of the dish. Every year, International Tiramisu Day is observed on March 21 to celebrate the delicious dessert. Whether you're a purist or looking for a creative twist, here are some Mumbai cafés to satisfy your cravings Café Out of the Blue, BandraCafé Out of the Blue in Bandra serves a unique take on tiramisu. It’s made with dark chocolate ganache, ladyfinger biscuits, vanilla sponge, tiramisu syrup, and a creamy tiramisu filling. The layers are perfectly balanced, offering a rich blend of chocolate and coffee flavors with a soft, melt-in-the-mouth texture. Unlike the traditional version, which includes eggs and alcohol, Café Out of the Blue takes a different approach. This one has a deeper chocolatey twist, making it a standout dessert. Whether you're a tiramisu fan or a chocolate lover, this indulgent treat is worth trying! Where: Cafe Out of the Blue, BandraPrice: Rs. 474 plus taxes Bastian, Bandra and WorliIf you’re looking for a luxurious take on tiramisu, Bastian’s version will not disappoint. Made with premium mascarpone and an intense coffee infusion, this dessert is rich, smooth, and utterly satisfying. The indulgence factor is high, much like the rest of their dessert menu. Pro tip: Go early because their tiramisu often sells out! Where: Bastian, Bandra & WorliPrice: Rs 1,200 plus taxes Salt Water Café, Bandra and Churchgate A staple for gourmet lovers, Salt Water Café serves a tiramisu that is perfectly balanced between light and indulgent. Made in-house with delicate espresso-soaked sponge, velvety layers of creamy filling, and a generous dusting of cocoa, this dessert is a comforting yet refined treat. The café’s elegant European vibe makes it a perfect spot to enjoy this classic Italian dessert. Where: Salt Water Cafe, Bandra and ChurchgatePrice: Rs 310 plus taxes CinCin, Bandra Kurla ComplexFor an authentic Italian experience, CinCin’s tiramisu is a must-try. Served in a classic glass dish, this version is made with house-brewed espresso, velvety mascarpone, and cocoa dusting—just like how it’s done in Italy! The balance of coffee and creaminess makes it a top-tier choice for tiramisu connoisseurs. Where: CinCin, BKCPrice: Rs 490 plus taxes Americano, Kala GhodaAmericano has been making waves in Mumbai’s food scene, and their modern take on tiramisu is one of their standout desserts. It’s an elevated version with a slight twist—expect deeper coffee notes and a hint of dark chocolate for a bold yet balanced flavor profile. A perfect ending to a meal at this buzzing eatery. Where: Americano, Kala GhodaPrice: Rs 550 plus taxes
21 March,2025 11:29 AM IST | Mumbai | mid-day online correspondent
Watch: Bill Gates enjoys vada pav with Sachin Tendulkar
Microsoft co-founder and philanthropist Bill Gates shared a video with Indian cricket legend Sachin Tendulkar, captioned "A snack break before we get to work," as per a video posted by Gates on Instagram. In the video, Gates and Tendulkar can be seen enjoying vada pav together while sitting on a bench. The clip concludes with the caption, "Serving soon." Reflecting on his visit to India, Gates wrote in his blog, "I came away with new ideas because India is full of smart, ambitious people tackling some of the world's hardest problems in creative ways." Tendulkar, famously known as the 'God of Cricket,' still holds the records for the most runs in Test and One-Day Internationals (ODIs), along with the unique achievement of scoring 100 international centuries. Renowned for his exceptional skills and mastery of cricket, he entertained fans across the globe from 1989 to 2013. The Maharashtra-born cricketer made his Test debut on November 15, 1989, at just 16 years old, and played his first ODI on December 18 of the same year. Across 664 international appearances, he scored a total of 34,357 runs at an average of 48.52, remaining the highest run-scorer in international cricket. His 100 centuries and 164 half-centuries remain unmatched in the sport's history. View this post on Instagram A post shared by Bill Gates (@thisisbillgates) Tendulkar was the first cricketer to score a double century in ODIs and played a record 200 Test matches. In ODIs, he accumulated 18,426 runs at an average of 44.83, including 49 centuries and 96 half-centuries. In Tests, he amassed 15,921 runs at an average of 53.78, with 51 centuries and 68 fifties. A key member of India's ICC Cricket World Cup-winning squad in 2011, Tendulkar fulfilled his lifelong dream of lifting the prestigious trophy after making his World Cup debut in 1992. From 2008 to 2013, he represented the Mumbai Indians in the Indian Premier League (IPL), helping them clinch the title in 2013. This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever.
21 March,2025 10:12 AM IST | Mumbai | ANI