Thursday, February 27, 2014

Caperberry Moves to U B City! Yippee!!

-Shivani Mohan 

Chef Abhijit Saha looks on lovingly at one of his creations


Food that leaves you speechless!


The much appreciated Caperberry restaurant in Bangalore is moving to a new location. Pleased to share this email with you all! You can have one last meal at the old Dickenson Road location for old time's sake for the next two days. The new restaurant in the posh U B City will be spectacular too, I am sure. Wish all the best to Chef Abhijit Saha and his team. I have sampled some of the dishes of this stunning menu during my last visit to Bangalore. They are worth trying and at this price? Wow! Posting some pics below for your reference:


Dear Patrons & Guests,
I am pleased to inform you Caperberry will be moving from its current location to UB City on 17th March 2013.
To prepare for the same and facilitate the movement, we will be shutting down Caperberry at Dickenson Road post dinner on 1st March, 2014. We regret any inconvenience caused to you as a result.
For the Finale Dinner on 1st March we will be serving a special menu which is appended herewith for your reference.
To enjoy a meal during these last 3 days including the Finale Dinner on 1st March, please call 98451 77162 / 90080 28294.
Thank you for your support and good wishes.
Best Regards
Abhijit Saha
Caperberry Logo
FINALE DINNER MENU 
Date: 1st March 2014
WELCOME DRINK
A glass of Fratelli Sparkling Wine, NV
OR
Compressed watermelon and basil martini with black salt foam
OR
Virgin compressed watermelon basil martini with black salt foam
DINNER

Vegetarian Menu
Tasting of Vegetarian Tapas
Asparagus and orange salad with parmesan on spoon; Sundried tomato, ricotta and pesto tartlets; Mango ginger and feta spherification
Imitation Carpaccio
Compressed watermelon, mint caviar, balsamic jelly, parmesan, arugula, chrysanthemum, microgreens
Patata Bravas Moderne
Potato espuma, home made potato chips, spicy tomato sauce, parsley chlorophyll alioli
Avocado Duet
Goat cheese stuffed cannelloni; Avocado-melon gazpacho
Ricotta Stuffed Morel
Grilled silken tofu, olive oil powder, basil pesto
Virgin Cryo Margarita
Lime, ginger 

Truffle Oil Centered Ravioli
Porcini, saffron sauce, almond, cocoa powder
Frozen Chocolate Ganache Powder
Beetroot soil, mint soil, cinnamon powder
Petit fours
Non-Vegetarian Menu
Tasting of Non-Vegetarian Tapas
Honey lemon and sesame prawn skewers; Chicken liver parfait crostini with cherry glaze and manchego cream; Mango ginger and feta spherification
Sashimi Grade Tuna Tartare
Kikkoman soy, gari, toasted sesame, passion fruit caviar, nori, wasabi sauce
Chicken Surprise
Tomato-basil consommé, fresh bocconcini
Avocado Duet
Smoked salmon stuffed cannelloni; Avocado-melon gazpacho
Potato Scale John Dory
Orange segments, orange dill sauce, lemon foam
Virgin Cryo Margarita
Lime, ginger
Sous Vide Cooked Smoked Duck/ Chicken Breast
Apple-onion relish, sauté potato, turnip puree, sage flavoured red wine sauce
Frozen Chocolate Ganache Powder
Beetroot soil, mint soil, cinnamon powder
Petit fours
Rate - Rs. 2500 All Inclusive per person

Imitation Carpaccio-Compressed watermelon, mint caviar, balsamic jelly, parmesan, arugula, chrysanthemum, microgreens
Sashimi Grade Tuna Tartare-Kikkoman soy, gari, toasted sesame, passion fruit caviar, nori, wasabi sauce

Potato Scale John Dory
Orange segments, orange dill sauce, lemon foam


Virgin Cryo Margarita
Lime, ginger

Truffle Oil Centered Ravioli
Porcini, saffron sauce, almond, cocoa powder

Frozen Chocolate Ganache Powder
Beetroot soil, mint soil, cinnamon powder

At the old Caperberry, Dickenson Road, Bangalore in Oct '13. Au Revoir!


2 Exclusive Recipes from Mughal-e-Azam, Daniell's Tavern

The Mughal-e-Azam food promotion at Daniell's Tavern that I wrote about yesterday has been culled out with dedicated research by Chef Prem Kumar Pogakula, Executive Sous Chef, The Imperial, New Delhi. Chef Pogakula hails from Hyderabad, another reservoir of fine Indian food. Chef Pogakula referred to many ancient Indian texts and hand written recipes that he has procured from authentic sources. Explaining that lamb or mutton was a preffered meat with Mughals, over the years their marination and cooking techniques have been applied to chicken, seafood and vegetables too. Any cuisine has to evolve and adapt to the changing scenarios but Mughlai is one cuisine that requires a certain amount of oil, ghee, butter and cream to be added to get the desired result. 

The testament to this is the flaky Mughlai Paratha being served that tasted almost like a dessert. When prodded to tell the secret of it's softness, Chef Pogakula very sweetly said, " Well it has all of these-oil, ghee, butter, milk and cream!" While I would recommend everyone to go sample the fare first hand, Chef was kind enough to share two of his exclusive recipes with Tangy Sorbet. 

Mughal food Menu
Danielle’s tavern
                                                                               
Starter
Murgh Nawabi Beda
 Succulent chunks of boneless chicken flavored with royal Indian spices and finished in   clay oven
 Mutton Kakori kebab
Softest preparation of Mace and saffron infused lamb kebab cooked on skewers
Tandoori nisha
Fresh jumbo prawns marinated with yogurt, chilly and spices and charred in clay oven
Subz Shammi kebab
An ancient preparation of assorted vegetable kebab enriched with dry fruit and nuts
Soup
Paaya shorba with kofta
Flavorful broth of slow braised lamb trotters infused with Indian spices and served with meat dumplings
Main course
Gosht nalli Nihari
Popular preparation of overnight braised lamb mildly spiced with cardamom and cinnamon
Akbari Murgh masala
Traditional preparation of king’s taste has been popular from the mughal period
Paneer musallam
Delicately simmered cottage cheese in yogurt and cashewnut gravy, garnished with saffron cream and coriander
Gobhi dolma
Dry preparation of garden fresh cauliflower tempered with cumin, onion and green chilly

Firdausi pulao
Clove scented fragrant preparation of Indian basmati rice with saffron, pistachio and brown onion
  Mughlai paratha
 Hot Griddle cooked layered flat Indian bread 
Dessert
Sheer korma
Warm vermicelli pudding with dates, milk and honey
Sheer Korma


Mughlai Recipes

Tandoori nisha
Tandoori Nisha

Ingredients:
16 large raw prawns, shell removed and cleaned
1 ½ teaspoons salt
2 Tablespoons lime juice

Marinade
10 ounces plain yogurt
1 Tablespoon ginger–garlic paste
1 teaspoon red chili powder
1 ½ teaspoons yellow chili powder
1 teaspoon ajwaini seeds*, lightly toasted
1 teaspoon sesame seeds, lightly toasted
1 teaspoon Garam masala
1 teaspoon coriander powder
1 Tablespoon toasted graham flour
2 teaspoons salt
2 Tablespoons fresh lime juice
2 Tablespoons finely chopped mint leaves
6 Tablespoons butter–oil mixture for basting
1 teaspoon chat masala, for garnish
1 Tablespoon chopped coriander leaves, for garnish
Method:
Combine prawns with salt and 1 Tablespoon of the lime juice. Let sit 30 minutes. Meanwhile combine ingredients for marinade. Let marinade sit 20 minutes to let flavors develop.
Add prawns to marinade. Marinade 2 hours in refrigerator. Preheat oven to 4l. Remove prawns from marinade and thread onto skewers, 2-3 prawns per skewer. Cook in the medium heat Tandoor for about 8-12 minutes, basting from time to time with butter-oil mixture. Remove from Tandoor after prawns are cooked, sprinkle with remaining lime juice, chat masala and coriander leaves. Serve hot.
Subz Shammi kebab


1 cup potato mash.
½ cup black gram
1 onion - very finely chopped.
1 tbsp oil.
1 tsp ginger paste.
½ tsp garlic paste.
2 slices bread - grind in a mixer to get fresh crumbs.
Salt to taste.
¼ tsp dried mango powder.
Crush spices together to a coarse powder.
¼ tsp Jeera.
1" cinnamon stick
3-4 cloves
3-4 peppercorns
 2 black cardamom.
1 dry, red chili.



Method
Soak Black Gram in water for 6-8 hours or overnight.
Put Black gram, onion and oil in a pressure cooker. Add powdered spices and 1½ cups water also. Pressure cook to give 1 whistle. After the first whistle, keep on slow fire for 20 minutes. Remove from fire and let the pressure drop by itself.
If there is extra water, dry the Black Gram for sometime on fire. There should just be a little water, enough to grind the Gram to a fine paste.
Grind to a fine paste.
Now add ginger-garlic paste, bread, salt, Potato mash, crushed spices and Dry Mango Powder. Add about ½ cup water for the mixture to bind properly.
Make a small flatten ball of kebab shape with the help of wet hands.
Fry 4-5 pieces in a pan on medium flame till golden on both sides.
Serve Hot With Mint Chutney

 
Happy after my Mughlai discoveries at Daniell's Tavern

Wednesday, February 26, 2014

Mughal-e-Azam: A Feast Fit for Emperors

-Shivani Mohan

Daniell’s Tavern( Pan Indian Restaurant)
21st February – 2nd March 2014

Now I am one of those people who have to be literally cajoled into having Indian food (as in North Indian food) when eating out. I prefer home-cooked Indian food and always like to be adventurous with cuisines when eating out. Yet the very sound of this Mughal-e-Azam invite caught my attention. A delectable relic of 'Hindoostan', Daniell’s Tavern at The Imperial is most unlike the typical ethnic attack you get to see in many an 'Indian Restaurant'!

It allures with a Live Kitchen and a menu that revisits India from the eyes of Thomas and William Daniell. This uncle and nephew team came to experience and paint the rich culture and culinary tradition of India’s picturesque locations in 1786, in the midst of colonial era to assist the expanding British Empire. The restaurant menu seeks to define their gastronomic expedition with unique old world specialties from all the cities they visited.


The restaurant walls adorn the original lithographs by the Daniells with a brand new look. Noteworthy among them is the lithograph of the Jantar Mantar monument painted from the exact spot where the Daniell’s Tavern stands today. Also the Live Kitchen has an intriguing coin story displayed with finely crafted brass coins placed on the front side of the kitchen. The native Indian coins represent the commemoration of the initiation of the first formal written peace alliance between the Wampanoag tribe and the European settlers (WAMPANOAG TREATY 1621) in USA. It is also a mark of respect given to the natives by the European settlers.



With art spread across the restaurant revealing the beautiful journey of Thomas and William Daniell, white hues, dark blue cutlery, intricate wood work on the ceiling, together lend an elegant feel. 


This week Daniell’s Tavern brings you the iconic menu of Mughal spices, filled with unique aroma, richness and flavours, culled into intricate dishes. The choice of eclectic specialties tingle the taste-buds and pique the senses, offering an authentic and well-researched cuisine. 

After all Mughlai cuisine is a part of our rich heritage. I was curious to find out more and played along and I was certainly not disappointed. Yes, it is supposed to be heavy food but one can always compensate by spending that extra hour at the gym and having a light dinner after a lunch like this.

The spread at Daniell's Tavern was truly rich and sumptuous but so authentic and flavorful, that it instantly made you conjure a decadent past. I could imagine how these Mughals won all the battles they won and came to rule India for centuries. With food like this consumed every day, it would be difficult to just lie back and be losers!
Subz Shammi Kebab
Murg Nawabi Beda

The starter menu features Murgh Nawabi Beda-An interesting cigar of boneless chicken, with an inner filling of royal Indian spices and finished in a clay oven.  Tandoori Nisha  are fresh jumbo prawns marinated with yogurt, chilly and spices and charred in clay oven. 

Amongst other melt-in-the-mouth kebabs  are Kakori Kebabs and a very delicious vegetarian Shammi Kebab, which even the non-vegetarians couldn't help relishing. 


For soup there is the nutritious Paaya Shorba with Kofta- Flavorful broth of slow braised lamb trotters infused with Indian spices and served with meat dumplings. As two of my friends were recuperating from recent flu, there couldn't have been a better antidote for them. One could almost feel a healthier glow on them by the time the soup was devoured. Vegetarians had the Mulligatawny, a Daniell's Tavern special, which is not exactly Mughal, more like East India Company, but delicious nevertheless! 

The main course impresses the connoisseur with the divine Akbari Murgh Masala- Traditional preparation of royal taste popular from the Mughal period and Gosht Nalli Nihari, preparation of overnight braised lamb mildly spiced with cardamom and cinnamon. I was having Nihari for the first time but I must admit I have never had a better lamb dish. It was not oily, not overtly heavy, not spicy unlike the perception about most 'Mughlai-Come-Lately'! Easily my favourite dish of this meal.

Gobhi Dolma
For the vegetarians a sheer delight is Gobhi Dolma- dry preparation of garden fresh cauliflower tempered with ajwain or carom seeds, onion and green chilly. This dish is way beyond regular cauliflower preparations in Indian cuisine and scores high on flavours as its extremely light on palette and prepared with simple but delectably put ingredients.

We quipped probably this gobhi was what Nurjehan had when on a diet!

 All this went well with Firdausi Pulao, clove scented fragrant preparation of Indian basmati rice with saffron, pistachio and brown onion and Mughlai Paratha.

For dessert there is Sheer Korma, vermicelli like you would have never had before, with chunks of fig and dry fruits served in an earthenware sakora.

I had once read somewhere that Akbar used to have just one major meal in a day. Trust me, so did I today !

Open for Dinner only; Timings: 6:30pm to 11:45pm
Meal for two: INR 4000 + taxes without alcohol

Sunday, February 23, 2014

Fuss-Free French : Le Bistro Du Parc

-Shivani Mohan





One of the reasons I love writing about food is the fact that the creation of good food always has some interesting human story linked to it. You cannot create great food out of a vacuum. It requires a whole lot of nurturing, a solid base, fresh ingredients, exciting influences and reliable recipes. Much like relationships that need to be nurtured, kept fresh, exciting and yet solid and reliable.

Le Bistro Du Parc in Delhi would easily be the capital’s best kept liaison with France. I chanced upon it through a small Facebook Ad. Now I started my career working at undoubtedly the best French restaurant in Delhi in the 90s, The Orient Express. Let’s just say that I cut my teeth into the best French nouvelle cuisine pretty early on.  Later one was lured into far too many flavours from Asia namely Far East to ever really go looking for French food, one reason being that it always came in a stuffy 5 star hotel environment. I mean you’ve got to dress up for those things, maybe even visit a salon and get your hair done. Then wait for a marriage proposal or an anniversary or something like a break-up party even! Moreover the kind of money these places charged, even an anniversary celebration starts feeling like a break-up dinner by the time the check arrives!

But what about chilled out, no fuss bistro-like French food? Isn’t the reason why no one forgets their first visit to Paris, the beautiful road-side bistros that dot the city like little islands of joy and abandon. The city is undoubtedly beautiful and elegant but it is the bistros that pump life and soul into Paris.


Which brings me back to ‘Le Bistro Du Parc’. Nestled in Delhi’s Defence Colony, this unabashedly simple and chic place is the brain child of Naina de Bois-Juzan. Now this is where the beautiful story unfolds. I had communicated with Naina over email expressing an interest in visiting the place. Due to her prompt, well phrased, professional answers I was expecting an elderly, meticulous almost matronly figure. When I reached Le Bistro Du Parc, a stunningly beautiful French mademoiselle who looked like a model greeted us at the gate. She guided us to our table on the top. Then she carted the menu, neatly chalked out on a black board to us. All this while, I was practicing my French to ask her if I could meet Naina de Bois-Juzan. The young lady gave me a bewitching grin and in a delightful French accent said, “I am Naina!”

Phew! Naina kind of lights up the place with her warmth and personal touch, almost like an elegant cultural Ambassador for France right in our midst. But there’s none of that so-called French snobbery. I am still trying to decode the mystery. I come to know soon enough that Naina’s mother is a theth Punjaban and her father a French fashion designer. It was an alliance made in heaven and their endearing story is another column. But Naina is the embodiment of that delicious Punjabi-French connection.

Born and brought up in Paris, Naina moved to Delhi seven years ago to explore her Indian roots and stayed on. The restaurant has that unmistakable, understated French grace, done in serene white and blue with bright yellow flowers on every table(perhaps reminiscent of mustard fields? Ha!) and lots of palms all around.

The tables are small and tightly packed, making you instantly remove your stuffy coat and hang it somewhere. You can peep into your neighbouring table and strike up a conversation regarding any dish they would like to recommend. It’s a Wednesday and it is a regular Jazz night here. I think my luck just peaks as I notice, playing at the piano, none other than author Rana Dasgupta, accompanied by Anita Roy. Friends such as Parvati La Cantante often drop in to sing impromptu and play some nice music. There is much laughter and revelry.

With so much happening all around, food is almost secondary, except for the fact that it is not!

Pan-fried Calamari
Taking Naina’s involved suggestions, for starters we try the highly recommended Pan-fried Calamari, which is flavourful and light on the palate with tomatoes and a burst of aromatics.
Home-made Porc Rilettes is a popular French starter, served with pickled gherkins and onion and toasted bread and has a rustic charm. Vegetarians could have the Danish Bleu Cheese and Walnut Souffle which comes with a gooey cheese sauce and fresh green salad, truly a classic almalgamation of flavour, taste and textures.
Chicken Fricasse with Garlic Mash and Greens

For the Main Couse or ‘Les Plats’, we try the Chicken Fricasse with Garlic Mash and Greens. The chicken is succulent while the skin on top is a rich golden brown and oozing with flavour. The beans are just the way I like, crunchy and very green. The Duck Breast with Fondant Potato comes on a bed of red cabbage that has been caramelised to perfection and carrot puree. This is a relatively heavy dish but delicious, a hearty, meaty dish. Other popular dishes are Steak Tartare and Steak Frites.
Steak Tartare
But the unmistakable French classic, Bouillabaise is simply outstanding. Maybe I am biased towards fish but the sauce (technically a stew) is rich with flavours and transports me to Marseilles.

Vegetarians can enjoy Stuffed Tomatoes with Goat’s Cheese and Rice Pilaf or a Potato and Brie Gratin with Green Salad and Apple.

Stuffed Tomatoes with Goat Cheese and Rice Pilaf
We take a breather to soak in the music which is now reaching its crescendo. By now Naina has joined one of the tables and is enjoying a much needed breather. Everyone seems to know everyone here. What else do you want when you have Ella Fitzgerald and Frank Sinatra classics emanating one after the other!

Galette De Almande
In dessert, Valrhona Chocolate Mousse with pomegranates is refreshing and different. There is Pain Perdu with Fresh Fruit on the menu. But we are lucky enough to get the Galette, which is a cherry and almond tart that is traditionally made only in the month of January, which is exquisite.

Naina talks of major crowd pullers to the restaurant, “Apéro is a very traditional concept in France that ALL French people practise! An apéro is a drink (or two!) that we have before dinner, to get in the mood and stimulate the appetite. We have apéro from 6pm to 8pm every day at the bistro with 2 drinks for the price of one (full bar included). The lunch fixed meal @500 INR ++ for a 2 course and 650++ for a 3 course is something we have started recently. People do not necessarily want to spend a lot of time and money on lunch hours, so this is a good option.”

As Naina was smitten with bistronomie and travelled all over France to meet Bistro owners, she developed a keen interest to introduce bistronomie to India. A small menu in a restaurant is a mark of quality is her firm belief. Le Bistro Du Parc fills that very big gap in Delhi of a place where you can have great food at not so astronomical prices. This is the trend even in post-recession France today. As François Simon, a leading food critic for Le Figaro, says that bistros have become ‘the principle axis of gastronomy’ in France.
Ten years ago things were different. Michelin starred French restaurants had hit the ceiling with their showiness and overpriced food. Today people want a connection and comfort, at a price that makes you want to keep coming back for more.

Well known celebrity French Chef such as Yves Camdeborde gave up his enviable career in the kitchens of Paris's Ritz and Tour d'Argent to launch an entirely new genre of restaurant in 1992 with Paris's La Régalade, serving top cuisine at unprecedented low prices. It was an instant hit.

Naina mirrors my reflections as she tells me, “I have grown up loving food, cooking and the ‘art de la table’. I am living in Delhi since seven years and I always felt like there was a small little French bistro missing in the city. I was fed up of going to big restaurants, which I find lack personality and intimacy. One fine day I decided if no one was going to open that kind of restaurant in Delhi, I would do it myself. And that’s exactly what I did. I opened Le Bistro Du Parc!”

I guess that’s where the entrepreneurial Punjabi genes kick in!





Tuesday, February 18, 2014

2 Exclusive Recipes from Ravinder's Kitchen

-Shivani Mohan
Ravinder Bhogal, Author of Cook in Boots
You've read the interview on Ravinder's incredible journey from India to Kenya to London to right into our hearts. Here are two delectable recipes that Ravinder Bhogal shared with us from her show 'Ravinder's Kitchen' on TLC:

Paneer Biryani
 

250g paneer cubed
8 cauliflower florets
100g peas
100g French beans
a handful of roasted cashewnuts
50 ml groundnut or rapeseed oil
2 red onions – three chopped into chunks
4 fat cloves of garlic, minced
3 inches ginger, minced
2 green chillies, minced
2 tablespoons tomato puree
4 ripe tomatoes, diced
150 g yoghurt
The juice of one lime
8 aloo Bokhara (dried Golden plums) or dried apricots
5 tablespoons of fresh chopped mint
5 tablespoons of fresh chopped coriander
Screwpine essence or rosewater to sprinkle


For the rice

250g basmati rice
1 sticks of cinnamon
½ teaspoon whole black peppercorns
4 cardamom pods bruised
½ teaspoon whole cloves
1 teaspoons cumin seeds
1 teaspoons salt
A large pinch of saffron


For the spice mix:
1 teaspoon cumin seeds
½ teaspoon black peppercorns
1 dried red chilli
3 cloves
2 cardamom pods
a small blade of mace
½ teaspoon ground cinnamon
½ teaspoon freshly nutmeg
1 teaspoon dried mango powder
1 tablespoon dried rose petals
½ teaspoon turmeric

Garnish:
4 boiled eggs cut into quarters
A sprinkle of coriander
The arials from one pomegranate 

Preparing the Rice

Wash the rice in several changes of cold water and soak for half an hour. Drain and boil it in a pan of salted water along with the cinnamon, peppercorns, cardamom pods, cloves and cumin seeds.  Boil it till it is half cooked – this should take about 8 minutes.  The rice should still have bite.  Drain it well and then spread over a large tray to cool.  Crush the saffron in a pestle and mortar and add 8 tablespoons or warm water. Mix well and then sprinkle over the rice.  The aim is to get contrasting crocus stained rice and pearly white rice.

Step 3 – Cooking the Paneer

Roast the first 6 spices on a dry hot pan till aromatic. Grind all the spices together into a coarse blend using a spice grinder or a pestle and mortar.

In a large frying pan, heat the oil and fry the onion over a low heat till sticky and brown. Add the spice mix along with the ginger, garlic and chillies and fry till fragrant. Add the yoghurt and stir till well combined and then add the tomatoes, tomato puree, paneer and 150ml water and let it bubble over a gentle heat. Cook until the sauce has reduced and thickened and now add the French beans, peas, peppers, cashew nuts and cauliflower and cook again for 3 minutes. Sprinkle over the mint and coriander and stir.

Step 3 Cooking and Constructing the Biryani

Preheat the oven to Gas mark 3 / 160 degrees C.

Grease the bottom of a casserole dish with one tablespoon of ghee. Cover with a third of the rice. Then pour over half the paneer and juices, a third of the crispy onions and a sprinkling or screw pine or rose water. Cover with another of the rice and dot with ghee. Pour over the remaining meat, another third of the onions and another sprinkling of screw pine or rose water. Cover with the remaining rice and dot with the final spoon of ghee and a final sprinkle of screw pine or rose water. Cover the biryani with a layer of greased tin foil and then top with a snug fitting lid to ensure none of the steam escapes – this is what will make your rice lovely and fluffy.

Bake in the oven for 25 minutes until it is fragrant and perfectly cooked.  Garnish with the boiled eggs, pomegranate seeds, the remaining crispy onions and coriander. Serve with raita and wedges of lime.


White Chocolate and Passion Fruit Mousse with Pistachio and Mukhwas Chikki
 


10 passion fruit
287ml double cream
250g white chocolate
3 eggs

For the chikki:

2 teaspoons mukhwas, crushed
100g caster sugar
50g shelled pistachio nuts, roughly chopped
5 tablespoons water

To make the chikki:

Lay a sheet of baking parchment over a baking sheet and lay over a thin layer of the pistachios. Sprinkle over the mukhwas.  Heat the sugar and water to make a caramel. Keep stirring it until it becomes a beautiful amber colour.  At this point, take it off the heat and pour it over the pistachios making sure it is a glassy thin, fragile layer.

To make the mousse melt the chocolate with the cream over a double boiler till it’s glossy and molten.  Take off the heat and set aside to cool. Separate the eggs and beat the yolks into the cream. Next whisk in the passion fruit pulp. In another bowl, whisk up the egg whites till they form stiff peaks. Fold into the chocolate mixture gently but making sure it is well mixed. Pour into glasses. Cover and refrigerate and set for 6 hours. Serve with shards of chikki.

(Both these recipes are from Ravinder Bhogal's show on TLC called 'Ravinder's Kitchen. They were published first in a feature on Ravinder Bhogal in Khaleej Times in Dec 2013)