Looking for healthy recipes? Try out this Burmese White Fungus Salad

Dieticians and nutritionists always vouch for salads, especially in the summers. Having a salad as a wholesome meal or as a part of your meal is probably the best way to keep your body cool in this scorching heat. If you are running out of ideas on how to prepare one then here’s some help. This Burmese White Fungus Salad by chef Ansab Khan from Burma Burma, Gurgaon is extremely light on the stomach and also has a tangy taste to it. It’s also easy to make and is rich in nutrients.

For those who are sceptical about trying out a Burmese recipe, let’s tell you that Burmese cuisine which has strong, pungent flavours uses a lot of fresh ingredients, tropical fruits and peanuts and are also big on spicy, sour and crunchy salads. To be honest, they can prepare one with almost anything under the sun. So, what are you waiting for? Try it out today!

Salad, Burmese cuisine, Burmese foodIngredients
150 g – White fungus
1 cup – Shredded vegetables (carrot, cucumber, raw papaya, sliced onion, cabbage)
2 tbsp – Tamarind pulp
½ – Lime
½ tsp – Fried garlic
1 tbsp – Garlic oil
½ tsp – Jalapenos or green chilli chopped
Salt as required

* Boil the white fungus for 5 to 7 mins till cooked, then drain and soak it in chilled water.

* In a salad mixing bowl break the white fungus with hands then add in all the vegetables and tamarind pulp and garlic oil.

* Toss it gently and add the crisp fried garlic on top before serving.

Happy Father’s Day 2017: Surprise your dad with these heavenly recipes

With Father’s Day almost around the corner and restaurant reservations fast filling up, are you wondering how to make the day special for your favourite superhero? Well, what better time to put your foot down and show who is the boss in the kitchen! Both of you might not be of the expressive kind, but this Father’s Day on June 18, let your dad know how much he means to you, in just the most delicious and heartwarming manne. Cook him a sumptuous brunch he wouldn’t say no to! From Egg Benedict to Spicy Lamb Tikkis to Risotto dumplings — we have you covered.


Treat your father to a delicious yet simple Egg Benedict dish from Avinash Jha, Executive Chef at Jaypee Vasant International.


2 — eggs
2 slices — brown bread
2 tbsp— blanched spinach
3 slices — smoked salmon / chicken or ham
2 tbsp— Gruyere or processed cheese
2 tbsp — Hollandaise sauce
A pinch — paprika or red chilli powder

To garnish
1 slice — honeydew melon
1 slice — pineapple
1 slice — water melon
1 slice — kiwi fruit
3 pieces — blanched asparagus


* Heat water in a shallow pan. As soon as the water comes to a boil, reduce to a simmer.

* Gently break two eggs into the water and let them poach for three to four minutes.

* In the mean time, toast the two bread slices and cut them into half, thus into four triangles.

* Place two triangles of toast on the plate’s centre, place the blanched spinach on top, followed by smoked salmon slices and poached eggs.

* Sprinkle grated cheese on top. Finish by pouring the hollandaise sauce on the eggs (optional) and sprinkling a pinch of paprika on the sauce.

* Arrange the asparagus spears on the plate, garnish with fruits and serve.


See your father brimming with pride as you serve him up a delicious dish of Maple Masala Braised Chicken Legs, recipe by chef Vicky Ratnani.


4 pieces — Chicken legs
1/2 cup — Onions chopped
6 — Curry leaves
Mustard seeds — 1 tsp
2 — Slit green chillies

For Maple masala

1/2 — Grated coconut
2 tbsp — Maple syrup
6 — Kashmiri red chillies
1 tbsp — Coriander seeds
1 tsp — Cumin seeds
2 — Cinnamon sticks
4 — Cardamom pods
10 — Black peppercorms
1 tsp — Fenugreek seeds
1 knob — Ginger piece
Salt — To taste
1 tbsp — Ghee or clarified butter


For Maple Masala Paste

* Roast all the spices for the masala in a non-stick pan until well done and dark brown in colour.

* Add the maple syrup and grind into a smooth paste.

For chicken

* Heat the ghee in a pot, add the mustard seeds, curry leaves, green chillies.

* As they splutter, add the onions and cook till dark brown in colour.

* Add the chicken legs and sear well on all sides.

* Add the maple masala and mix well.

* Cook on a slow simmer for 30 minutes until the spices are well cooked.

* Season with salt.

* Check the chicken legs and make sure they are soft and almost falling off the bone

* Add a dash of cream, lemon juice, chopped coriander leaves to garnish

* Serve with steamed rice or any Indian flatbread.

Make your noodles look, taste more interesting

A simple bowl or plate of noodles can be had in interesting and fun ways. To make them taste better, there are a lot of options like adding lemon zest, blended tomato or nuts, suggest experts.

Sid Mathur, creator, and key advisor for Wai Wai City (quick service restaurant noodle bar) and Chef Manoj Pandey, partner chef at The Piano Man, have rolled out tips:

* Ingredients like lemongrass, kaffir lime leaves, and lemon zest can bring out beautiful flavours.

* Adding nuts like peanuts or almonds adds texture and crunch to a simple bowl of noodles which makes every bite fun.

* Curried meat or vegetable can bulk up the meal.

noodles, how to make noodles, ingredients to make noodles more tasty, sauces that make noodles more tasty, Indian express, Indian express news* A quick sauce can be made by blending one fresh tomato with a pinch of pepper, salt to taste and mix in a teaspoon of soya sauce and vinegar. Add it to the water being boiled to cook the noodles and create a new dimension.

* To give a rounded flavour to your meal, chop and blanch a cup of mixed vegetables like beans, broccoli, peas, and carrots. Strain and add to the noodles being cooked when they are half done. Stir till done.

* Lightly dry roast a tablespoon of sesame seeds and half a cup of shelled peanut. Crush them coarsely. Chop one small onion with a de-seeded chilli and a small bunch of fresh coriander. Mix half the contents in the cooked noodles before serving and sprinkle the rest.

Salads and Shopping Bags

On any day of the week, the rectangular M Block market in GK1 is brimming with shoppers, mostly women of all age-groups. It’s keeping this crowd in mind that Cafe Culture opened its doors a few months ago. The brand new matte white cafe, located on the ground floor, with its aromatic coffees, seems like an attempt to turn shoppers into walk-in customers. Once you are inside, the eatery’s minimal decor — white brick walls, plants in wooden pots and pendant lamps — will soothe your nerves, frayed after endless haggling with pavement shopkeepers and lugging zillions of shopping bags through the galleries.

Their menu is not in its final form, as the chefs are trying to introduce a full-fledged summer menu. But there are numerous healthy variants of pastas, risottos, sandwiches and grills, and not to forget, soups and salads. The menu is mostly a fusion of regular cafe eats, albeit with a gourmet twist, elaborates Head Chef Vipul Arora, who comes with seven years of varied culinary experience in the kitchens of Hotel Le Meridien and Olive Bar and Kitchen.

Cafe Culture, Head Chef Vipul Arora, New restaurants in Delhi, Food review latest, Food review cafe culture, Place to Eat near M Block market in GK1, Budget restaurants in delhi, Latest news, India news, national news The cafe’s interiors

This is also one place in the heart of the Capital where vegetarians may not feel left out, considering there are equal number of options for both fares. We are told the owner, Jasleen Shah, in her forties, is a vegetarian herself, and it’s her first restaurant. So there’s Antipasto Focaccia, the signature Shakshouka, Truffled Pourtine, Grilled Vegetables vying for attention alongside the likes of Blue Cheese Gnocchi, Verdura pizza and Chicken Mozzarella Burger. A generous use of greens in every dish ensures you can trick your mind that you are eating healthy and don’t feel guilty later.

The cafe does not have a liquor license and does not intend to get one. It offers a selection of cheese, served with fruits, dry fruits and other nibbles. You may order a reasonable portion of Brie, Camembert or Blue Cheese at as low as Rs 175.

For pre-noon diners, Cafe Culture is a charming place to catch up with friends over some coffee (Blue Tokai, by the way) and a sandwich. And if coffee isn’t your thing, try out their shakes. The Vanilla Blueberry, Pineapple Kale and a wonderful Mango Apricot are quite divine. Those are low on sugar, which brings out the natural taste of the fruit. As for the desserts, you may skip it altogether. All in all, a pleasant place for those planning to have a cuppa post their shopping spree.

Address: M Block, Greater Kailash I Meal for two: Rs 1,200 (inclusive of taxes) Contact: 49032222

Dosa is India’s favourite breakfast, says survey

When you think of breakfast, which is the dish that comes to mind? One would imagine that it would differ depending on which part of the country you’re in. But it seems like the rather healthy option of the south Indian dish Dosa is a pan India favourite, as it recently emerged as the most preferred breakfast for Indians in metro cities across India.

According to reports quoting a recent survey by food ordering app Swiggy, dosa is listed as the top 3 most ordered breakfast dish across the metro cities of Delhi, Mumbai, Chennai, Bengaluru and Pune. The survey is apparently based on online breakfast orders in more than 12,000 restaurants across eight cities, according to a TOI report.

The study also found that most Indian households still prefer traditional Indian breakfasts such as poha and parathas instead of their global counterparts.

dosa, india favourite breakfast dosa, swiggy, india breakfast According to reports based on the survey, Delhiites also liked chhole bhature and parathas, with dosa coming in at No. 3, Mumbaikars liked bun maska along with their masala and plain dosas, and Punekars chose the healthy sabudana khichdi and poha. Bengaluru, with the highest number of breakfast orders, clocked in masala dosa, idli-vada and poha as the top 3 most ordered dishes for morning meal.

The one city to buck the trend was Hyderabad, which registered bread lukmi, Spanish omlette and chicken sandwich as the three most ordered breakfast option.

The survey also found that breakfast orders peaked during weekends by aorund 30 per cent, while Monday and Tuesday saw the most orders during the working weekdays.

Five Military Diet myths busted

Military Diet, a three-day diet programme, helps to lose up to four to five kgs of weight within a week, say experts. But watch out for the myths.

Mehar Rajput, dietician and nutritionist, FITPASS, an app for fitness enthusiasts, and Sonia Narang, dietician at New Delhi’s Sonia Narang’s Diet and Wellness clinic, have busted a few myths:

Myth: You are on diet for only three days.

Fact: This isn’t true. Though the diet plan is designed for three days, you continue observing your calorie intake for the remaining days of the week. This practically keeps you on a diet for all the seven days of the week.

Though the first three days put you through a strict and controlled diet, the other four days are definitely not cheat days. You need to eat in moderation, though this may result in mood swings due to low-calorie intake.

Myth: You don’t count calories in this diet.

Fact: Whether it is a three-day diet programme or the rest of the four days of the week, you have to eat in moderation. If you are switching one type of food with another, for instance salmon with a lean protein or non-vegetarian with a vegetarian one, you need to make sure the calorie intake is the same.

Myth: This diet speeds up your metabolism.

Fact: Diet alone can’t do that for you. Along with diet, you need to exercise regularly. There are stimulants like caffeine that can speed up the metabolism but that is for a short span of time.

Myth: Nutrition experts develop this diet.

 Military Diet myths, Five Military Diet myths, dietary myths, India news, National news, Latest news, myths about food news, Latest newsFact: No one knows accurately about the root base of the Military Diet. Nevertheless, sources suggest that the design of the Military Diet came from junk mail, bulletin board, faxed from one person to another and word-of-mouth.

Myth: This is very healthy and nutritious diet.

Fact: It is not low-fat, low cholesterol, or a low-salt diet and it is only a low-calorie diet. As a result, it is not a healthy and balanced choice for most people with specified problems including high cholesterol, hypertension, diabetes and heart disease.

Is the fear of ‘plastic rice’ real? These will help you identify real rice

In India, rice is the staple food of more than half of the country’s population. But a recent controversy surrounding the cereal grain has left many scared. Alleged rumours of plastic rice being sold in Telangana and Andhra Pradesh are making the rounds, and people can’t stop wondering if it’s true. Even though the government has called the news “fake”, a few food departments have sent the samples of rice for testing.

Here’s how it all started. Two days ago, a customer complained of plastic rice being used at a biryani point in Saroornagar in Hyderabad, a TOI report says. Soon after, another customer from Meerpet approached the police with a similar complaint. He also reportedly said that “when he rolled the rice he was eating into balls, it bounced off like it was made of rubber.”

rice, plastic rice, plastic rice or real rice, plastic rice videos, plastic rice viral videos, rice food, indian express, indian express newsActing on his complaint, task force officials of the civil supplies department raided the shop, seized the samples and send it for testing. Meanwhile, a local woman from Haldwani has also come up with a similar complaint.

In the wake of all the bizarre complaints, several videos have emerged on social media. The videos put the spotlight on how polythene inserted into machines create noodle-like plastic sticks which are finally cut into the shape of rice. There is also some hearsay that the origin of ‘plastic rice’ has been in China.

This poop-themed restaurant makes ‘shitty’ look cool!

The mere mention of poop is “obnoxious” and “dirty”, isn’t it? Most people would balk at the word itself, but not this restaurateur from Canada. Lien Nguyen clearly thinks it’s a great idea to turn it into the essence of her eatery. Yes, you heard us right, this poop-themed restaurant, known as Poop Café Dessert Bar, has food items that are prepared in the shape of poop.

Cuisines ranging from Thai, Japanese, Korean have become a sensation at the eating house. What’s surprising is that almost all the dishes on its menu are presented in a toilet pot-styled bowl. Lien Nguyen’s concept of serving stool to her customers has managed to successfully create the next big stink in the city!

Narrating her story to the Toronto Star, Nguyen said, “I’m trying to make poop cute!” She also added that she first came across the idea when she was visiting her mom in Taiwan a few years ago.

Indian cuisine needs to be revived: Chef Ajay Chopra

Chef Ajay Chopra, who has explored forgotten recipes and delicacies from different northern states of India for a new season of food show “Northern Flavours”, feels Indians have started valuing international cuisine over their own. He says it’s imperative to revive the love for Indian food. “When ‘Northern Flavours’ was conceived, the makers of the show came to me with the idea and I was completely thrilled. It happened exactly when chef Manjit Singh (alumni chef) and I were talking about the downfall of the Indian cuisine, particularly in India and how it needs to be revived.

“People in India have started to explore much more foreign food than our own food. That’s where this whole thought process came and I was very kicked about the show, and said, ‘Let’s do it’,” Chopra told IANS.

With “Northern Flavours”, which went on air earlier this week on Living Foodz channel, the attempt is “to glorify Indian food”.

indian cuisine, food and wine news, lifestyle news, indian express news“It was to gets it glory a hundred years back but somehow it never happened. I am just being a torchbearer of our own cuisine, which is so great and full of flavour. It just didn’t get the right platform,” Chopra added.

For the show, the team explored foodie delights like Uttar Pradesh, Haryana, Bihar, Himachal Pradesh, Punjab, Jammu and Kashmir, Jharkhand, Rajasthan, Uttarakhand and Delhi. Chopra describes it as a learning experience wherein he discovered new recipes and techniques.

“In the last 21 years of my career, every day has been a learning one. But during the show, I came across Rawat’s kachoris (from Jaipur). There were spots on the kachoris and ideally, a chef would discard it. I got to know that he (chef there) would sprinkle cold water on them before frying, and that’s what made them special.

“I never knew it. That’s why every single time I travel or go out, my eyes are always open to see and explore new things that our country has to offer,” said Chopra, who has shows like “Hi Tea” and “Chop Chop Chopra” to his credit.

He even co-hosted and judged MasterChef India’s Season 1 and 2.

As a chef who worked as the head of the kitchen brigade for globally recognized hotel chains Marriott and Starwood, was it difficult for him to showcase recipes which had tough and cumbersome techniques behind them?

“If something is cooked on coal for two days, we are not going to replicate that on television, but at the same time we get the essence of it. We try to understand what exactly happens. If a recipe requires slow cooking, we will take that essence… We might not cook it on smoke, but we will cook it for six hours. We do the research and then show it on TV as people need to replicate the same things at home.” Chopra said.

Going forward, the chef said he wants to keep exploring Indian food and also try to bring “Northern Flavours 3”.

Canadian ‘inventor’ of the pineapple-topping ‘Hawaiian’ pizza dies at 83

This year has seen many a debate on pineapple topping on the pizza. From Iceland’s President vehemently saying that the pineapple on pizza should be banned, to celebrity chef Gordon Ramsay concurring with the idea. Well, a Canadian man who is widely credited with inventing the pineapple-topped pizza died at the age of 83.

According to an obituary by his family, Sam Panopoulos had been in hospital in London, Ontario, when he died suddenly on Thursday (June 8). Panopoulos was born in Greece and emigrated to Canada in 1954. He told numerous news media that he made his first ‘Hawaiian’ pizza in 1962 at the Satellite Restaurant in Chatham, Ontario, after wondering if canned pineapple might make a tasty topping.

His claim wasn’t undisputed, as there are claims that the pizza could have been invented in Australia, while some say its origin is in a German dish with ham, cheese and pineapple on toast.

pineappple pizza, pineappple hawaiian pizza inventor dead, Sam Panopoulos, canadian pineappple pizza, Gordon Ramsay, Justin Trudeau, indian express, indian express newsBut Canadian Prime Minister Justin Trudeau posted a tweet in support of Panopoulos’ claim by referring to the dish “a delicious southwestern Ontario creation”. He was responding to a joking suggestion by Iceland’s President Gudni Johannesson that pineapple pizzas should be banned.

One of Panopoulos’ sons described his father as a dedicated family man who “wasn’t looking to get famous”. Bill Panopoulos said he didn’t want to comment further, adding “the Hawaiian pizza story and his immigrant story were his to tell”. Panopoulos’ funeral is set for Monday.