All posts tagged: Food

rootsandleisure_Whiskawish

Pastry Chef & Owner of Whisk A Wish, Tanya Gupta Talks About Baking & Starting Her Own Business

Tanya Gupta, the founder of Whisk A Wish brings us a variety of delightful cakes, and desserts sure to make your palates happier, and your day a little better. 31 year old and based out of Delhi, she is a pastry chef with a passion for simple but delicious desserts that aim to rekindle some old memories or establish new ones.  Making sure that her cakes and desserts are not just a bite of sugar, her desserts give you a taste of different spices and flavours as well. Let’s find out more about Tanya and her venture Whisk A Wish, as she chats with us. Tap on the link in bio or below.  Hi Tanya. Please tell us something about yourself. Hi, I’m Tanya Gupta, 31 years old, from New Delhi. I am a pastry chef with a passion for simple but delicious desserts that aim to rekindle some old memories or establish new ones. I only found pastry 6 years back, before that I switched from studying history to getting into family business to …

Rootsandleisure_appey

Title: RECIPE | Quick & Healthy South Indian Snack Called Appey

For when you want a quick yet healthy snack to munch on, try out this recipe of vegetarian Appey, submitted by Sangeeta Dubey from Allahabad. Her personal favourite for breakfast and evening snack, she picked up this recipe when she was travelling in South India. Appey is made with sooji (rava or semolina) and fresh veggies, and requires little oil. Things needed to make the batter: 2 cup rava/sooji/semolina 1 cup curd 1 tbsp salt 1 cup water 1 cup finely chopped vegetables (like capsicum, cabbage, onion, tomato, grated carrots, and peas) 1 tsp fine chopped green chilli 1 tsp salt 1/4 tsp red chilli powder Oil for greasing How to make it: 1. Mix batter ingredients well and leave it for 30 mins or more. 2. After 30 minutes, add eno and mix it well again. Start greasing the appey pan. 3. Fill 1-1 tbsp batter in appey mold. 4. Press the batter and again add 2-2 tbsp batter on filling. 5. Now cover the pan for a couple of minutes until under side …

Rootsandleisure_waiwaisnack

#Recipe | Wai Wai Snack With Chickpeas

Wai Wai always comes in handy when you want to try out new recipes. It never disappoints, whether it’s cooking or savouring it. Today we have another Wai Wai recipe contributed by Rachel, which you can make easily at the comforts of your home with easily available ingredients. It makes for an easy yet delicious snack for any time of the day. Ingredients: 1 Waiwai 1 King Chilli 1 Tomato Half an Onion Chickpeas Carrots(Optional) How to make: Soak chickpeas overnight Slice onion, tomato, and carrots. Crush the King Chilli. Fry the onion, tomato, and carrot together for 5 mins. Put the crushed king chilli in and fry for 1 minute. Put chickpeas in. Fry for 10 mins. Keep stirring. Take out from heat. Crush waiwai, mix with the fried ingredients and enjoy.  

rootsandleisure_Koko

Koko Yiese, Owner Of The Multi-Cuisine ‘Meet Up’ Cafe, Talks About Running A Restaurant & More

With new eateries opening each week in Nagaland, offering new delicious meals, The Meet Up is one such restaurant which serves authentic Korean and Chinese cuisines. The restaurant also lets you have fellowships, gatherings or prayer meetings free of cost. This makes the restaurant a special place not only to try their delicious food, but also for a good ol’ gathering! We met up with Koko Yiese, the owner of the restaurant to have a little chat! Head to the link in bio or below to read the interview.  Hi Koko. Please tell us a little bit about yourself. Hello. I am Koko Yiese, a 30 year old food enthusiast, and the founder of The Meet Up. I live in Kohima, Nagaland. Ever since I was in my early teens, I was very fond of cooking and learning new cuisines, but I never saw myself becoming a ‘foodpreneur’. However, the love for the art of cooking led me to Korea to learn about the Korean cuisines and I learned from home cooks about the basics …

rootsandleisure_mughlai_kitchen

In Conversation With The Owners of The Newly-Launched Mughlai Kitchen in Dimapur

Looking at the lack of Indian cuisine restaurants in Dimapur, three childhood friends decided to open up their own Mughlai restaurant. Phanchamo Lotha, Abovi Achumi and Samuel Murry had always dreamt of working together on a business or a project. This dream materialized with the opening of this restaurant where the three of them came together to provide Mughalai delicacies to people at affordable prices.  We chatted with them to know about the restaurant. Don’t forget to drop by if you’re in or around Dimapur! Hello! It’s lovely to have you here. Please tell us about you and your team.  Hello, we are Phanchamo Lotha, Abovi Achumi & Samuel Murry. Abovi and I are in to business while our other partner, Samuel is a Govt. employee. As kids, we always had dreams of doing something together. After we finished our studies, we got the idea to open a comfort food restaurant. Our Chef is Sanjeev Dutta from NJP with experience in Mughlai cuisine. Tell us the motivation behind opening this restaurant! We opened this restaurant …

rootsandleisure_the_restaurant

‘We’ve Been Serving Mokokchung For Two Decades’ — A Chat With Eden, The Owner of ‘The Restaurant’

Eden Kichu has been in the food and services industry for over two decades. What began as a humble food service, started with his family, has now become a successful restaurant based in Mokokchung. For years, Eden’s focus has been to offer quality food to the locals — and that’s what has led him to success.  We spoke with Eden about his journey with entrepreneurship, the opening of another branch of his restaurant and more.   Hello Eden, it’s lovely to have you here. Please introduce yourself to our readers!  Hi, my name is Eden Kichu. I was born and brought up in Mokokchung, a place I can call home. Growing up, I always wanted to be an entrepreneur, and enjoy the thrills and flexibility. This inspired me to step into the food sector. It was challenging but I have been doing it for two decades now and I absolutely love it. What makes your restaurant special? We started off as a small family affair. My aunt and my sister started small by catering and doing …

rootsandleisure_books_and_coffee

In Conversation with Beeshantam Yumnam, the Owner of Books & Coffee in Imphal

Sometimes all you need to unwind is a cup of coffee and a good book–that’s exactly what cafe Books & Coffee is offering locals in Imphal. Started by Beeshantam Yumnam, the cafe boasts of a cozy ambience and a great collection of books. Beeshantam’s love for books is mirrored in the cafe’s warm interiors, its rare collection of books and a welcoming environment for people of all ages. His vision of creating a space where people can relax, learn, enjoy and create art has materialized in the cafe. He says, “I hope people take home the feeling of relaxing in a cozy ambiance for chilling out and appreciation of the arts. Many customers praise us for giving a platform to arts and providing a wholesome experience. We hope to keep giving that experience!” Hello, please introduce yourself to our readers Hello, thanks for having me. I am Beeshantam Yumnam from Imphal, Manipur, a history graduate from Delhi University but an artist by passion. On returning home in 2010 after graduating, I realized that the types …

Dina Weber from Germany now owns and runs a small bakery in Mysore – SAPA sourdough and pastry

Dina Weber, hailing from Germany, now lives in south India – Mysore. She is the heart behind a small micro-bakery called SAPA sourdough and pastry. Her love for bread extends to more than the science of baking. It comes from the deep importance her mother placed on fresh food and the culture of pouring love and forming communities while creating food.  Dona came to India as a learner, traveller and volunteer but she has found her quiet little corner and is living a truly fascinating, life constantly experimenting and evolving in her bake-house. Fresh plums, creamy matcha, edible flowers, artisanal chocolate and single-origin coffee, she tries to keep all her ingredients as pure as possible. Even her sourdough starter is 4 years old personally made in the Himalayas. Dina hosts workshops and provides breads and desserts to cafes and restaurants but if you are in Mysore, pop by for one of her fabulous bake-sales!  Hello Dina, it’s great to have a conversation with you. We were intrigued by your bakery!  Hi, my name is Dina …

Meet the Face Behind Amrapali, a 100-Year-Old Portuguese Home Converted Into a Boutique Hotel in Goa

Simran Kaur is the face behind Amrapali, a boutique hotel, built on the strong bones of a 100-year-old Portuguese home. She is a talented multi-faceted woman with an English major, photography minor and is a pastry chef certified by the Le Cordon Bleu, London. Simran applied these skills, added bouts of love, and collected local artisans to bring Amrapali back to life.  The hotel is known for its warm colour palettes and carefully curated details that grace every nook and cranny of the space. The hotel has been featured in various lifestyle magazines like Travel and Leisure, Conde Nast Traveller, Vogue and more. This pocket paradise was also one of the sets for ‘Golmaal Again’ and has been the base for many world-wide fashion brand photoshoots. Even with these merits, they are still a down-to-earth abode with the main aim being  – to be of service.  Hey Simran, please share a brief intro of yourself! Hi, my name is Simran Kaur and you can find me either in Mumbai or in Goa. I am an …

rootsandleisure_axone_with_smokedpork

#RECIPE | Axone With Smoked Pork and Perilla by Avi Rochill

Festive season is just about to kick in and preparing a delicious meal is almost every household’s ritual! Today we have a delicious axone recipe with smoked pork and perilla by Avi Rochill. This recipe uses a traditional Naga ingredient to create a sumptuous meal that’s ideal for when you want to treat yourself or even when you have guests over! Ingredients : 4 medium sized smoked pork (500 grams) 1/2 or 1 full slab of axone (depending on how thick you want the curry to be) 10 to 15 pieces of local green chillies 1 large juicy red tomato 15 pieces of sichuan pepper (roasted and pounded) Perilla seeds (40mg- roasted and pounded) Salt to taste    1. In thick bottomed pot, add all the ingredients together except for the perilla seeds. Add just enough water to cover the meat and slow cook in a medium flame. 2. Add the pounded perilla seeds once the meat is half cooked ( around 15 mins approx). 3. Keep adding water in small quantities until the meat …