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Dilli 32: Revamped menu, revamped taste

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dilli 32

New Delhi, Nov 3: Already well known for its Awadhi and North West Frontier cuisine, Dilli 32 has revisited the Mughal era with its revamped menu.

One can explore light and delicately crafted offerings as the chefs at the Leela Ambience Convention Hotel add to the excitement in the open kitchen with Indian tandoors, tawas and haandis.

“When planning the new menu for Dilli 32, we wanted to keep the focus on what we do best by ensuring that the classics and customer favourites on the menu are not overshadowed by a mix of the new dishes,” Chef de Cuisine Ashwani Kumar Singh told IANS.

“I visited numerous cities in the region of Awadh and it was often during these excursions that I got my inspiration and created new dishes,” he said.

According to Kumar, there would be monotony if the menu is not updated on a regular basis.

“Nowadays each guest looks forward to something new. That is why in addition to their favourites from the regular menu, we have been experimenting with the new dishes on our menu and have received a very good response from our patrons,” he said.

Here is what’s cooking:

I started my meal with a slew of regal sounding starters — Baluchi murgh boti, mutton shammi kebab, boot ki shammi and doodhiya kebab.

Mutton shami kebabs, which make for a great side dish with chicken biryani, were visually quite appetising and great to taste as well.

Baluchi boti is prepared with mutton marinated in yogurt, lemon juice and ginger-garlic paste. It was the winner with its light spicy flavours and soft texture.

The vegetarian doodhiya kebab was not that great, full of cheese as it was. Boot ki shammi, made with chickpeas, was decent.

The chef also offered appetisers from the previous menu — murgh pasanda, nukti kebab and palak ki asharfian.

In the main course, chicken changezi and Gosht kho-e-Awadh have replaced the nehari gosht.

The mutton curry was described by the chef as a “jugalbandi” of many flavours. The curry, he said, was made with authentic kanda lasoon (onion garlic) masala. It was sumptuous and fiery, with the meat being tender and succulent.

Chicken changezi, which is an extremely popular dish in Delhi and has been served here for generations, is usually not my thing — but it was this time.

The creamy crimson gravy has a very prominent, tangy flavour, due to the cooking down of tomatoes in ghee.

It tasted fine with rotis.

Next on was dessert with really an intriguing dish — mirch ka halwa. Also on offer are badam ka halwa, shahi tukra and kulfi.

We certainly know the Awadhi cuisine for its absolutely tooth-vibrating kulfi. The one being served at the restaurant is of a different level altogether.

With everything else on one side, the kulfi with its pink colour and pan flavour stood apart.

A premium selection of beverages is also available at Dilli 32, with special emphasis on traditional Indian beverages which are found in many households, the star being shahi shikanji with its base of lemon banta and salt.

The drinks are presented with a touch of modernity like vodka infused shikanji, flavoured iced tea and mojitos made with seasonal fruits.

IANS

(Foodie Trail-Delhi)

 

Cities

Kissing contest banned in Siddo-Kanhu fair in Jharkhand

The competition in the fair, organised in Littipara block in Pakur district, had created controversy last year after photos and videos of 18 tribal couples locking their lips in public went viral.

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Kissing contest in Jharkhand

Ranchi, Dec 15 : The Pakur district administration in Jharkhand has banned the kissing contest this year in the Siddo-Kanhu fair.

“The Siddo-Kanhu fair beginning Saturday will have no kissing competition this year as it has been banned and there will be no such contest taking place in any public place,” Jitendra Kumar Deo, Sub Divisional Officer (SDO)of Pakur district, told reporters.

The competition in the fair, organised in Littipara block in Pakur district, had created controversy last year after photos and videos of 18 tribal couples locking their lips in public went viral.

Supporting the competition, Jharkhand Mukti Morcha (JMM) legislator from Littipara Assembly seat, Simon Marandi, who was the chief guest at the fair last year, said, “It’s an expression of love.”

The BJP had criticised the kissing competition saying it is not part of the tribal culture.

— IANS

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Lifestyle

Evening walk may not cause sleep issues as previously though

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walk-walking

London, Dec 14: Engaging in moderate physical activity including walking, cycling or jogging in the evening does not cause sleep problems, suggest researchers.

The research challenges previous studies that suggested that sleep quality can be improved by avoiding exercise in the evening.

The findings showed that doing exercise for four hours before going to bed does not have a negative effect on sleep.

However, vigorous training within an hour before bedtime may have a negative effect on sleep.

“If doing sport in the evening has any effect on sleep quality at all, it is rather a positive effect, albeit only a mild one,” said Christina Spengler, Deputy Head from the ETH Zurich in Switzerland.

In the study, published in the journal Sports Medicine, a small group of people after taking part in some kind of sport in the evening, spent 21.2 per cent of their sleeping time in deep sleep, compared to 19.9 per cent following an evening without exercise.

However, those who completed an intensive training session shortly before bedtime took longer to fall asleep.

The reason could be because they were not able to recover sufficiently in the hour before they went to bed. Their hearts were still beating more than 20 beats per minute faster than their resting heart rate.

Although the difference is small, it is statistically significant. Deep sleep phases are especially important for physical recovery, the researchers noted.

“Moderate exercise did not cause sleep problems in any of the studies examined, not even when the training session ended just 30 minutes before bedtime.

“However, vigorous training or competitions should be scheduled earlier in the day, if possible,” said Jan Stutz, doctoral student at the varsity.

IANS

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Make your tea special this International Tea Day

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Tea International Tea Day
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New Delhi, Dec 14: Tea as a drink has come a long way and is slowly established as more than just a usual drink across cafes and restaurants in India. This International Tea Day on Saturday, why not add some variety to your sip by trying some new recipes?

Cheg Gregory Bazire at Brooke Bond Taj Mahal Tea House explains how to make Chocolate Chai Liegeois.

* Chocolate Chai Liegeois (serves 4)

Chocolate chai base:

* Ingredients: 200g couverture chocolate 55 per cent; 40 gram sugar; 25 gram corn flour; 200 gram fresh cream; 200 gram milk.

* Process: Warm the cream and add the chocolate in broken pieces and melt it lowly. Warm up the milk and sugar, add the corn flour and pour into the cream with chocolate. Keep on stirring until thickens; Pour into a transparent cup and reserve in the fridge until use.

Vanilla Cream:

* Ingredients: 250 ml fresh cream; 70 gram icing sugar; 1 vanilla pods.

* Process: Remove the seeds from the vanilla pods and add them to the cream; Whip the cream until good consistency and add the sugar and whip again a little; Keep chilled until use.

So before you enjoy the your liegeois, top the chai cream with a good amount of vanilla cream, add a few chocolate vermicelli and why not a few almond slivers.

-*-

The second recipe is Tea Smoked Salmon curated by Jaydeep Mukherjee, Brand Head at Smoke House Deli, Impresario Handmade Restaurants Pvt Ltd.

* Tea Smoked Salmon (Serves 4)

Ingredients: 4 numbers of Salmon fillet with skin, portioned (160 gm); Salt to taste; Black pepper crushed, to taste; 50 ml Olive oil; Thyme – few sprigs; 2 numbers of garlic crushed; 15 gram butter; 40 gm Organic Jowar, boiled; 40 gm Organic Barley, boiled; 40 gm Organic Bajra, boiled; 40 gm Organic toasted buckwheat, boiled; 80 gm Bellpeppers, deseeded, finely chopped; 30 gm Seaonal peas; 20 gm Parsley, chopped; Zest and juice of 1 lemon; 20 gm onion chopped; 4 cloves garlic chopped; 30 ml olive oil; Lime chili aioli; 300 gm Seasonal greens, cleaned, torn; 4 cloves Garlic sliced.

* To smoke: 100 gm Rice; 50 gm Assam tea.

* Process:

* To smoke the salmon; Score the skin, then season the salmon with salt and pepper. In a heavy bottom wok or kadai, place 4 sheets of aluminium foil, then top with the raw rice and tea. Place on a high heat and wait for it to start smoking. Once it starts to smoke, place the fillet, skin side down on a bamboo steamer or wire rack and place in the wok. Reduce the flame to medium. Cover well with the bamboo cover or wrap in aluminium foil. Keep on the flame for 5 minutes. Then take off the flame and leave on the side covered for 10- 15 minutes.

* Warm multigrain salad – Heat the olive oil in a non-stick pan on a medium flame. Saute the chopped onion and garlic till translucent. Add vegetables and toss quickly. Then add the boiled grains and toss. Season as required. Finish with chopped parlsey, lemon zest and lemon juice.

* Wilted greens – Heat olive oil in a non-stick pan. Add the sliced garlic and cook till a light golden brown. Add the seasonal greens to the pan. Add salt and pepper as required and toss off the flame.

* Assembly – Heat olive oil in a pan. Add the crushed garlic and let it flavour the oil. Remove the salmon from the smoker and place in the pan, skin side down for 2 minutes, or until the skin is crisp. Add thyme and butter, and baste the salmon. Turn the salmon on the flesh side and keep in a warm place to finish cooking to your preferred doneness.

In a plate, spoon the lime chilli aioli. Place the warm multi-grain salad and wilted greens next to it. Place the pan seared smoked salmon on it, crispy skin side up. Serve with lemon wedges and a drizzle of Extra Virgin olive oil.

IANS

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