Diwali is not just a festival of lights and colours but food and nostalgia. For some people – it is just about the sweets.
Sweets can also be referred to as a “happy food’ as they swiftly lighten up the mood and make you feel better. Obviously, chocolates have replaced our traditional desserts but we all will agree to the fact that nothing in this world can beat the taste and authenticity of Indian sweets.
My most exciting memories of Diwali are sitting with my dear grandfather on New Year’s day, the day after Diwali, and writing on the first page of our new books of accounts with wooden quills dipped in saffron milk, then sprinkling raw rice on top once done.
The best part actually was after the opening of the new books was complete as it was followed by the opening a box of freshly made mithai and a box of chocolates from our shop and sharing it with our whole team.
Layered ruby and dark chocolate Diwali Bonbons
FOR THE DARK PEPPERY KETO GANACHE LAYER
10 crushed pepper corns
300ml water
500g 85% dark chocolate
30g unsalted butter
FOR THE RUBY AND MALAI CREAM GANACHE LAYER
100g malai
100ml fresh cream
500g ruby Chocolate
30g unsalted butter
YOU WILL NEED
A square or rectangular baking tray lined with parchment paper
1 First boil 10 crushed pepper corns in 300ml water for 15 mins and set aside for 2-3 hrs.
ãã®èšäºã¯ BBC GoodFood India ã® October 2019 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã ?  ãµã€ã³ã€ã³
ãã®èšäºã¯ BBC GoodFood India ã® October 2019 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã? ãµã€ã³ã€ã³
Thought for food
PRIYA PAUL, CHAIRPERSON, APEEJAY SURRENDRA PARK HOTELS, ON HOW SHE HAS REVOLUTIONISED AND REIMAGINED HOTEL FOOD BY INTRODUCING INNOVATIVE F&B CONCEPT
Save it or drink it?
Home wine cellar can keep wine in the best possible way
Perfect balance of goodness and flavour
Based on the concept of eating fresh, seasonal produce, Royal Vega at the newly opened ITC Royal Bengal offers delectable vegetarian fare that delights the senses
Keeping it simple
Preferring simple cooking over intricate, messy recipes, Rajiv Vimal, Executive Chef at The Leela Ambience Convention Hotel, Delhi serves some of the finest Italian food in the capital
To a healthy Diwali
Distribute festive blessings with good health wishes and treats that leave you feeling light!
Diwali delights
Chocolatier Zeba Kohli recounts her childhood festive memories and how they have helped her pair Indian mithai and chocolates to create exotic infusions
CALIFORNIA CALLING
Join Vicky âThe Gastronautâ Ratnani on a tour of Napa and San Francisco as he chances on the food stalls, sit-down eateries and local markets
Sandeep Pande - Culinary Wizard
Sandeep Pande, Executive Chef at JW Marriott New Delhi Aerocity, on how he creates magic with the freshest of ingredients
Up For Crabs!
Sri Lankan award-winning restaurant Ministry of Crab has clawed its way and docked in Mumbai. Now, it is all about getting your hands dirty, says chef-owner Dharshan Munidasa and his Indian partner, Ramit Mittal
Remembering Jiggs Kalra
DOWN MEMORY LANE WITH MY DEAR FRIEND