This week, we will be making mithais under 30 minutes and sipping on Parisian hot chocolate in New Delhi
The best thing about Raksha Bandhan is that it is followed by Ganesh Chaturthi. And the best thing about the festival of Ganesha is that it is followed by Navratri. In India, once the festivals begin, they keep coming. And that is the one thing I love about this country. In that spirit, we kicked off the season of festivities, leading all the way up to Diwali, with the first episode of our star-studded show Chaats of India, Season 2, which was released on Tastemade India this month. While chef Saransh Goila and my banter touched everything from meme-making to fruit scooping, the second episode, out today, features chef Ifran Pabaney, where we crack cheesy jokes over cheesy cones. Waffle ones at that.
Pre-Diwali is a good time to start sharpening your mithai skills, and so, Digital Writer Tarini Sood has put together a list of thirty 30-minute mithai recipes for the rookie sweet maker in you. To add to that, we also have a video on a lesser-known Mahrashtrian drink called piyush that is typically hard to find anywhere outside Mumbai's heartland Dadar (or even Girguam for that matter) but you will find it here. We are all for desi cool.
Junior Writer Samika Aurora curates a list of 10 delicious Chindian recipes like manchurian and Hakka noodles that will make you crave for rasta Chinese but also help you to make it at home. On the other hand, there's Writer Nirupama Chaudhary's curated list of curries from across India, which includes staples like Goan chicken curry and chicken dhansak that we're sure will fix the "what to cook for dinner?" question for at least 10 nights in a row.
The star event of this fortnight though has been the opening of Maison Laduree in Delhi's Khan Market area. The 159-year old French bakery from Paris, is now in a three-storied building in the capital. Senior Writer Devika Manghnani and Digital Marketing Specialist Tarvene Kaur caught the preview live and exclusively for India Food Network and got to call sipping on hot chocolate chaud "work". Lucky ladies.
On that sweet note, I'm going back to my pistachio macaron smuggled by our writer in her cabin bag from Delhi to Mumbai. As Gossip Girl would say, XOXO.