Under the Winter Sun

Under the Winter Sun

Entertaining

Winter in North India is more than just a change of climate – a brief respite from the beating heat of the long summer – these precious cool months bring back seasonal customs and familial traditions that are common rituals in many households. A simple preparation of food, an oil massage or a soothing skincare routine take us on a trip down memory lane... 

Join us as we discover winter wellness rituals and age-old food traditions with essentials from the Good Earth universe.

Winter Wellness Rituals

As much as we crave the warmth of the sun during winter, our skin too seeks extra nourishment and comfort against the cold, dry winds of the season. 

Begin your day with Pahadi Local’s cult-favourite, Gutti Ka Tel or Apricot Kernel Oil. Locally known as Gutti Ka Tel, the oil is extracted from apricot orchards in upper Himachal Pradesh and is cold-pressed using hundred-year-old traditional methods. An essential for your winter beauty bag, this natural oil is naturally high in Vitamin E and boosts the skin’s ability to retain elasticity and clarity.

As part of your night-time self-care routine, massage the soles of your feet and arms with our Amritam Frankincense Body Oil, just before you go to sleep. This healing oil’s natural plant-resin origin helps overcome stress and has a soothing effect on damaged skin.

Uplift your winter evenings with a blend that is inspired by the flourishing grasslands of Africa. With notes of native flora —cypriol, ylang-ylang, clove bud, guaiac wood and palmarosa — the Savannah Aromatherapy Set acts as a natural mood-booster for the cold and misty season.

Simply pour a few drops of aroma oil into some water in a fumer and place a tealight inside. The warmth from the candle releases a scent that purifies the air and soothes the senses, a great pick-me-up to help you unwind after an exhausting day.

Farm to Fork 
with Chef Radhika Khandelwal

To take us back to warm childhood memories of home-cooked meals, we invited our favourite chefs to prepare farm-to-table menus, using fresh winter produce.

Chef Radhika Khandelwal – chef-owner at Fig & Maple and Ivy & Bea – joined us at our Tulsi Garden Studio, to cook up a storm using season produce from local markets.

The course began with a hearty recipe of roasted cauliflower soup infused with tempered mustard seeds and curry leaves, elevated by our timeless Indus Soup Bowls.

For the second preparation of her winter-special menu, Chef Radhika tapped into the vibrancy of Indian street food, to prepare a Sweet Potato Salad. The salad is plated in our Nishaat Shallow Bowl — a patterned, flat-lay dish that allows for Radhika's signature wreath plating, perfect for a Christmas luncheon.

This easy winter cocktail recipe balances the different flavours on the table and captures the immunity-boosting properties of turmeric, perfect for those most vulnerable to a cold and sore throat.

CHEF RADHIKA KHANDELWAL'S RECIPES

A Wholesome Kumaoni Feast
with The Prodigal Farms

Plant-based chef Dhruv Nijhawan from The Prodigal Farms spent a day in our lush Tusi Garden Studio as he curated the perfect Kumaoni thali, cooked with indigenous produce straight from his farm.

The meal is plated in our traditional Kansa dinner plate, which is handcrafted using age-old techniques. Perfect for serving the quintessential Indian meal, the Kansa Dining collection lends the wellness benefits of alkalised metal, to the food and your body.

CHEF DHRUV NIJHAWAN'S RECIPES

Pickled Delicacies
by Old Fashioned Gourmet

In India, every household has a custom-made pickle recipe — a combination of some secret spice mix and signature flavours that give every home-made pickle jar a distinct taste.  

In a special collaboration with Good Earth, Old-Fashion Gourmet shares a selection of their winter-special pickles, all served in our Persia Tapas and Yasmin Chutney Bowls.  

Featured: the Gajar, Gobhi and Shalgam Pickle — a quintessential recipe from Punjab topped with winter jaggery for a crunchy and sweet taste. The Lemon Chhuhara Pickle — a sweet and tangy mix of Chhuhara or Dry Dates and Lemon rind. An heirloom recipe of the spicy Indian Green Chillies pickle revived from ancestral homes in Jaipur. And lastly, the Red Chillies pickle inspired and created with an heirloom recipe from Varanasi.

Winter Desserts
by Kainaz Contractor

We welcomed restaurateur Kainaz Contractor to recreate our favourite winter dessert for us. Contractor, along with her partner Rahul Dua, is behind cult-favourite eating haunts such as Bhawan, Rustom's and Café Dori.  

Kainaz used our Sorbet Coupe to serve two winter-special treats, Carrot Halwa with a modern twist and Panjiri Granola made with whole wheat flour, rolled oats and makhana.

This versatile set of 6 comes with classic Renaissance motifs, recreated for a contemporary table setting, perfect to serve ice cream and halwa, all the same.

Remember to share your home-cooked versions of our collaborating chefs’ recipes on Instagram, with the hashtags #UnderTheWinterSun #GEMyWay and tag our official account @goodearthindia to be featured on our handle. 

CHEF KAINAZ CONTRACTOR'S RECIPES

Handpicked Gifts

Handpicked gifts

Entertaining

Good Earth presents a series of recommendations guest curated by ultimate tastemakers to simplify your last-minute gifting needs. Handpicked luxury for every mood, every personality.

Handpicked gifts by Sanjay Garg
for the eclectic collectors
 

"A gift should not only be about what the receiver likes, it should also have a bit of you in it to capture a special memory or shared moment."

- Sanjay Garg, Raw Mango 

A selection of bespoke objects from the Good Earth universe curated through Sanjay Garg’s unique Indian aesthetic.

Made by master craftsmen, these artisanal objects represent a unique harmony of old and new through their contemporary interpretation of traditional crafts. Timeless gifts for the champions of design, each object is illustrative of the vibrant heritage of India through the story it tells.

Handpicked gifts by Amrita Thakur
for the lovers of self-care

“My idea of TLC is surrounding myself with beautiful candles, applying a nourishing oil before my shower, exfoliating, following it up with a shower oil and then a good thick moisturiser. Hydrated and happy!

- Amrita Thakur, Style Curator 

Simple pleasures for those who love a good day in. 
 
Designer and style-curator shares her self-care gifting favourites. A careful selection of treats for your loved ones that create an instant atmosphere of relaxation and recentering.  
 
Inspired by the nurturing properties of nature and traditional rituals of fragrance and healing, Amrita's picks reflect Good Earth's quintessential fusions of old-world knowledge with contemporary expression. 
 
Encourage those who deserve a restful pause to indulge in rituals of self-care with a selection of aromatherapy, bath favourites and everyday wellness products for a nourishing experience inside and out.

Handpicked gifts by Priti Mahajan
for hosts with an eye for detail

“As the season turns and there’s a slight nip in the air, hosting garden parties is my absolute favourite.”

- Priti Mahajan, Brand Advisor

Little treasures make for timeless gifts for the generous host who's seasonally inspired outdoor table settings brim with fine flourishes and make festive gatherings memorable. 
 
For Priti it's all about delighting the senses with a play of textures and adding thoughtful details. She suggests "Start by using a clean textured white base with some show of skin like wood or marble. Mixing materials is always a good idea - glass with brass, silver and gold accents add to eclectic mix. Don't skimp on lights – bring in the fairy lights, lanterns, candelabras and even some reflecting surface for added drama. Soften the look with some cosy cushions and dot the living space with flowers and baskets full of books and rolled up rugs.  
 
Don't forget to add the right music, garden parties are all about kicking back and having fun the barefoot way!"

Handpicked gifts by Prerna Goel 
from the tropics to your homes

“I love the gentle beat of the ocean, it brings instant calm to the otherwise whirlwind of life.”

- Prerna Goel

Prerna Goel's casual elegance shines through her selection of balmy furnishings, breezy loungewear and tropical themed décor. Stylish pieces that take you on a holiday-at-home and evoke a laid-back island lifestyle.

Ideal for the free-spirited friend who enjoys sitting under the cool shade of a swaying palm tree, with infinite views of shades of blues.

Thoughtfully designed with nuances from tropical lands, this curation is an invitation to bring the beach to your bed, no matter the season or time of year. 

Handpicked gifts by Anahita Dhondy
to serve your tea in style

“I love setting up an elaborate table with napkins, floral crockery and some delicious food. To top it all, adding a few candles and fresh flowers just makes the dining experience fancy and special.”

- Anahita Dhondy

A round-up of delightful tea-time accessories by chef and restaurateur Anahita Dhondy. Ideal gifts for those who enjoy the warmth of the winter sun with a sip or two of fragrant tea with freshly-baked nibbles on the side.
 
Bring the majesty of Mughal gardens to your table with this selection of elegant pieces that instantly elevate the daily afternoon ritual. Good Earth's iconic Nishaat tea mugs and tableware are perfectly complemented by soft Rose Garden cushions and delicately patterned linens.

Handpicked gifts by Shalini Passi
add sparkle to your everyday

“These statement accessories to me are an amalgamation of décor, craft, tradition and luxury. They add aesthetic to interiors and evoke a sense of authenticity to the home.”

- Shalini Passi 

An assortment of lustrous tableware and décor items curated by design patron and art collector make a winning choice for festive gifting.
Pick from a selection of refined statement pieces to instantly add a little sparkle to your everyday. With handcrafted detailing and sleek design, these objects will seamlessly blend into any modern home.
Featuring an intricate hand-etched pattern, our Tamara Candle base is a perfect housewarming gift, ideal for holding a fragrant candle or buds of mogras to bring prosperity home this festive season.

Handpicked gifts by Eeshaan Kashyap
to keep you in good spirits

“I prefer living life in color and celebrating it every moment, when life gives you a lemon, make a cocktail and smile.”

- Eeshaan Kashyap

A chef who enjoys the finer things in life, Eeshaan Kashyap is behind some of the best bars in the city. His understanding of the alchemy of ingredients has led him to master the art of the perfect cocktail.

For this gifting curation he shares with us bar essentials for an aspiring mixologist and their endless cocktail experiments. A selection of classic designs and a special array of glassware for to raise the bar of gifting.

Eeshaan also shares simple tips that will keep the spirits flowing:

1. Keep basic cocktail concoctions like lime juice and simple syrup handy to stay out of the kitchen during the party.  

2. Use decanters to stock pre-made cocktails like Chamomile Negroni and chill them in the refrigerator.

3. Always chill your champagne saucers in the refrigerator before serving. The little details make all the difference. 

Mithai – the Joy of Festivities

Mithai - the Joy of Festivities  

With the festive season around the corner, parts of India are already preparing for Janmashtami - the Hindu festival celebrating the birth of lord Krishna. 

While this year, celebrations might be more home-bound and in-spirit, the auspicious prasada must not be missed - traditional sweets first offered to god, and then distributed amongst family members as blessings. 

A delectable spread of laddoos, petha, panjiri and ghewar are customary offerings on Janmashtami. Join us as we celebrate traditional Indian sweets that have delighted us through generations, along with a selection of more contemporary, healthier choices!  Each of these is best enjoyed with a generous dose of cheer and nostalgia! 

Sandesh & Cham Cham

Famed for their sweet tooth, people of Bengal have always been connoisseurs of variety and flavour when it comes to mithaiAmongst their most popular, mouth-watering sweets are SandeshCham Cham 
and Rasgulla. 

Sandesh, literally translating to “a message”, got its name from the traditional Indian practice of sending boxes of sweets as gifts, to friends and family. The more serendipitous version of Bengal’s favourite sweetmeat came from an 18th century milkman who was left with curdled, unsold milk. He would strain the curdled milk, mix some molasses, which was widely available in the hinterlands of Bengal, resulting in a paste called makha, the prelude to today’s Sandesh. 

The Portuguese introduced the concept of cheese-based sweets to us which encompassed ‘chhena’, the key ingredient of Sandesh. Other versions of cheese-based Indian mithai include Chamcham, a simple combination of cottage cheese, sugar and water, and the ever popular Rasgulla, another renowned Bengali specialty, made with boiled milk and dipped in sugar syrup. 

As you bite into the soft centre of these mithais, and their familiar sweetness oozes into your mouth, it’s strangely fulfilling. For some, it’s the feeling of coming home. 

Dates and Baklava

Dates have been a staple food of the Middle East for thousands of years. Considered the "fruit of heaven" in Emirati culture, dates have traditionally been known to provide sustenance to the people of the desert. 

During Ramadan, a date is the first food to pass one’s lips, after the sun goes down. Dates are generally accompanied by another delicacy, Baklava, the iconic crispy puff pastry steeped in centuries-old history. The Greek Baklava is traditionally made with thirty-three layers of dough, each of which represents a year of the life of Christ. 

As cultural peripheries blur, middle eastern delicacies like Dates and Baklava have found their way into gift boxes, invites and dinner tables in India. Loaded with nutritional benefits, dates are a great alternative to traditional Indian sweets for more mindful eaters and along with Baklava, add a contemporary twist to festive spreads. 

If you’re looking to gift your loved ones a gourmet version of regular dates, look for Date Burfis or stuffed Medjool Dates that have an amber-hued flesh and a chewy and moist texture.

Laddoos

Laddoos of all varieties are the mainstay of traditional festive treats that have been relished across India. They permeate every 
celebration
 and herald good news - weddings, festivals, just the simple joy of achieving good grades or even being offered at temples on auspicious occasions! 

Considered the “king of Indian sweets”, the quintessential Motichoor laddoo is an age-old household favourite! A combination of two words - moti’ meaning pearls, and ‘choor’ meaning powdered - this saffron-hued laddoo also happens to be lord Ganesha’s favourite sweet and is commonly distributed on Ganesh Chaturthi.

Originally, a favorite of the Marwari community, delectable Motichoor laddoos were made at home by Rajasthani women, weeks before Diwali, in anticipation of festive gifting and feasts. As Marwari business families assimilated in different parts of India, boondi laddoos were absorbed by most culinary cultures.  

As we get more mindful of the calories in our mithais, gourmet sweet brands are introducing contemporary variants of traditional Indian sweets, made with natural ingredients and sweeteners, like the delicious  Pink Coconut Laddoo from Khoya Mithai and Gur Chini’s gourmet Wild Rose Petal Gulkand Laddoo, perfect for a diversified dessert spread and evolved palates.  

Ghewar

savan (monsoon) special, Ghewar 
is 
fondly known as the ‘Pride of Rajasthan’Savoured during festivals like Teej, Makar Sankranti, and Raksha Bandhan, the most prominent characteristic of this traditional sweet is its round shape and honeycomb texture, hinting to the sweetness that lies withinAs per customary rituals of TeejGhevar is sent as a gift, by the parents of newly married daughters, as a blessing for her long and happy married life.

Traditional sweet shops of Rajasthan take pride in mastering the unique technique of preparing the perfectly crisp yet porous Ghewar. 
After 
being deep-fried to perfection, the dessert is drenched with sugar syrup, and is typically garnished with thickened milk (rabri), silver varak and chopped nuts such as almonds or pistachios for additional flavour and crunch! 

Peda

curation of India’s sweets would be incomplete without Mathura’s famed PedasFound in every local sweet shop in Mathura the simple and humble Peda is the choice of sweet during Krishna Janmashtami festivities. Prepared with just a handful of ingredients - khoya, milk and sugar and enhanced with 
traditional flavourings of cardamom and saffron - the comforting creaminess of pedas makes them a favourite amongst the young and old alike.

Originally from Uttar Pradesh, this popular Indian mithai eventually found its way in every region of the country. From the caramel-coloured Mathura Peda, to Karnataka’s Dharwad Peda to the Kandi Peda made in Satara, Maharashtra, this petite delicacy has been reinterpreted in many ways. But what remains unchanged is the signature soft and pliable texture of the peda, which is achieved by roasting the mawa in sugar syrup and further hand-mixing until it reaches the desired softness.   You can now also find organically made varieties of the traditional Peda at contemporary mithai shops for your next festive spread.  

Here’s hoping this season of festivities will be as joyous and auspicious as the years that have passed. 

An Intimate affair with Manish Mehrotra

A home style menu for the upcoming season of celebrations, conceptualized with love, by Chef Manish Mehrotra of Indian Accent.  

Gather your friends and family for all those savory and sweet delights they truly deserve. Taking a cue from Chef Manish’s celebratory menu, indulge in the simple pleasures this season of festivities has to offer.

 

 
 
 
 
 
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With over 20 years of culinary experience, Chef Manish’s reinterpretation of nostalgic Indian dishes with an openness towards global techniques and influences epitomizes the east meets west ideology. In the past two decades, Chef Manish has established several restaurants, whilst traveling the world and flooring guests with his culinary skills and charm.

While creating the menu I was reminded of all the food we missed during the lockdown - the familiar comfort of chaat alongside gourmet delicacies, all representative of the diverse Indian palette. 

- Manish Mehrotra 

He delves into regional classics and reinterprets them as modern dishes perfect for shared meals. The menu is befitting for home cooking with seasonal and accessible ingredients, but not without Manish’s quintessential twist 


We bring you four handpicked recipes from the menu exclusively for Good Earth:

Serveware from Good Earth 

For this setting Manish uses his favorite, traditional Kansa dinnerware, made using the age-old technique of hand-beating. He pairs it with contemporary bone china crockery designs from Rosabagh & Oceana collections. 24 carat gold detailing of fine china complements the sheen of Kansa thalis and the whimsical motifs of tropical flowers, birds and butterflies evoke a sense of nostalgia and romance.  
 
Together they set the mood for an evening of joy and laughter with loved ones. 

SHOP DINING COLLECTIONS

KANSA
ROSABAGH
OCEANA

Chasing Clouds Monsoon Playlist

Monsoons in India are a delightful insight into our country and the enduring cultural heritage of its people. Follow us, as we chase the arc of Indian Monsoon from Cape Comorin to Himalaya peeking into the vaults of folklore and tradition built around this season.

Presenting our Monsoon Playlist including classical renditions from Advaita and other favourites, to give you company along the way!

Follow us on Instagram to discover more
@goodearthindia

A Glassful of Summer

Since you can't travel to far off lands to cool off, we bring their famed coolers to you. Through our series-

A Glassful of Summer

we bring refreshing beverages that are enjoyed around the world and can be easily made at home with just a few seasonal ingredients. 

Barraquito 

Spain’s boozy spin on morning espresso, Barraquito or Spanish layered coffee is the love child of espresso and dessert topped with liqueur. Served in a tall clear glass, it looks like art that you wouldn’t want to stir but will have to, since it tastes even better than it looks. 

And even though they have a saying in Tenerife, ‘there are no two Barraquito that would ever taste the same’, one can still try creating their spin on it at home! 

Aguas Frescas 

Ubiquitous on the streets of Mexico City, Aguas Frescas, are light non-alcoholic beverages and one of the most ultimate drinks to sip al fresco. Made from seasonal tropical fruits, seeds, flowers, and grains. Your creativity is the limit when it comes to making these refreshingly colourful drinks.  

  

Literally translated as ‘fresh waters’, these drinks go as far back as 15th century, when the Aztecs would journey from their farmlands to Tenochtitlan (now Mexico) to buy goods at the markets. During these voyages, they would collect fruit and muddle them in water to create hydrating beverages. Seeing that we can’t embark upon long voyages, for now, these drinks are a great way to cool off. 

While they are usually available in two sizes, chica or grande, we might agree that the best way to quench a big thirst is to drink them straight from the pitcher. Pro tip: save some to make popsicles for later! 

 

Maghrebi Mint Tea  

Maghrebi mint tea or Touareg lies at the heart of Moroccan hospitality and culture. A blend of gunpowder (loose leaf tea that is tightly rolled into tiny pellets) green tea and fresh mint leaves, it is sweetened with a generous amount of sugar and poured into traditional, embellished glasses, from a strategic height which helps aerate the tea, with quite a ceremonial flourish. 

Traditionally served three times in one seating —the steeping time lends a unique flavour to each serving of the tea—as described in the famous Maghrebi saying- 

The first glass is as gentle as life, 

the second is as strong as love, 

the third is as bitter as death. 

 

Spritz Veneziano 

If there is a drink synonymous with summer it’s the Spritz Veneziano or the Aperol Spritz—Italy’s most-loved aperitif—made from Prosecco, Aperol, and Spritz (a dash of soda water). 
 

Born in the forgotten city of Padua, back in 1919, Aperol remained a unique drink until the 1950s when it met ‘Spritz’ and revolutionized Italy’s drinking game. Now Spritz had been around the block since the Napoleonic wars, Austria had gained control of Northern Italy, but Italian wine was a little too bold for their palate, so the solution was to dilute it with a ‘spritz’ of water (eventually replaced by soda).  
 

A match made in beverage heaven, the bitter-sweet Aperol Spritz is an iconic drink that has very few variations. Venetians prefer it with dry white wine instead of sparkling Prosecco, and as for the garnish, sometimes an olive can replace the slices of orange. Widely known as the ‘most clinked cocktail of the world’, Aperol Spritz is a symbol of the ‘spirited’ Italian art of the aperitivo and the reigning mascot of Italian conviviality. 



Gin & Tonic 

Introduced by the army of the East India Company as a remedy to ward off malaria, Gin and Tonic became a popular summer cocktail in British India back in the 19th century. In the early years of 1970s and 80s, the world turned its back on G&T as poor-quality, mass-produced tonic waters used to drown out gin's flavours. Fast forward to today, when we surely have more potent anti-malarial drugs, but G&Ts or gintos—as they are popularly called these days—remain a drink of choice all over the world, thanks to the boom in craft gin distilleries and artisanal tonic options in the last decade.  

 

It's not our imagination: its scientifically proven that gin and tonic actually taste better together than apart. It is a classic drink that never disappoints, and while there exist a zillion variations of the original recipe —a good Gin & Tonic needs the precise mix of just the two ingredients for a perfect happy hour.  To turn it up a notch, instead of the classic lime wheel, garnish with orange peel, star anise, elderflower, a slice of ginger, cucumber, mint, or fresh rose petals..the list goes on. 

 

Sherbet 

Long before soft drinks or even refrigerators, there were 𝘴𝘩𝘦𝘳𝘣𝘦𝘵𝘴 or 𝘴𝘩𝘢𝘳𝘣𝘢𝘵𝘴, sweet syrups made from fruits, vegetables, herbs, and fragrant flowers. A drink so poetic that Lord Byron in one of his travel accounts wrote...
 

"𝘎𝘪𝘷𝘦 𝘮𝘦 𝘢 𝘴𝘶𝘯, 𝘐 𝘤𝘢𝘳𝘦 𝘯𝘰𝘵 𝘩𝘰𝘸 𝘩𝘰𝘵, 𝘢𝘯𝘥 𝘴𝘩𝘦𝘳𝘣𝘦𝘵, 𝘐 𝘤𝘢𝘳𝘦 𝘯𝘰𝘵 𝘩𝘰𝘸 𝘤𝘰𝘰𝘭, 𝘢𝘯𝘥 𝘮𝘺 𝘏𝘦𝘢𝘷𝘦𝘯 𝘪𝘴 𝘢𝘴 𝘦𝘢𝘴𝘪𝘭𝘺 𝘮𝘢𝘥𝘦 𝘢𝘴 𝘺𝘰𝘶𝘳 𝘗𝘦𝘳𝘴𝘪𝘢𝘯’𝘴."

Tokhm-e sharbat 

𝘡𝘢𝘬𝘩𝘪𝘳𝘦𝘺𝘦 𝘒𝘩𝘸𝘢𝘳𝘢𝘻𝘮𝘴𝘩𝘢𝘩𝘪, a Persian encyclopedia dating back to the 12th century, is the oldest record describing different types of sherbets in Iran. With a long-standing history in Persian cuisine, sherbets have come a long way and are perfect for long and hot summer days. 
 
One of the many popular summer drinks in Iran is 𝘛𝘰𝘬𝘩𝘮-𝘦 𝘴𝘩𝘢𝘳𝘣𝘢𝘵𝘪 or chia seed sharbat - made from chia seeds, lemon juice, and rosewater - it is generously poured into cups over lots of ice and offered to passers-by on the streets of Tehran during the summer months. 

 

Much like the rest of the world, India too has its antidotes for heat- a unique and diverse range of delicious drinks designed to keep us cool under the scorching sun. Summer is replete with classic coolers, made from seasonal fruits and few easily available ingredients from the kitchen, to instantly revive spirits. The Indian flavour palate is dominated by spices and they make an appearance in our drinks too! 

Sattu ka Namkeen Sherbet 

A drink fit for the big Indian appetite, Sattu Sherbet is packed with energy and can sometimes even be substituted for a meal. 
 
Sattu (grounded roasted black gram), one of the most common homemade nutritious powders in Bihar, Uttar Pradesh and Kolkata is a superfood in its own rightSavoury Sattu Sherbet is made using this roasted powder, rock salt, fresh herbs, and spices. 
 
For centuries, Sattu has been a staple travel food for the people of India. Back in the day when wheels were made of wood and getting to places would take days, even months, Sattu kept bellies fed and stamina high. Fast forward it to today - Sattu Sherbet is the perfect ‘desi’ cooler way to beat the heat from indoors. 

Aam Panna 

Aam Panna is synonymous with Indian summer. It packs memories of childhood days spent playing outside and coming back to a pitcher of this delicious drink waiting to be gulped down. As soon as summer kicks in and lush mango trees begin to weigh down, Indian households start preparing batches of this magical concoction. Made from cooked raw mangoes, sugar, salt, fresh mint and cumin seeds, Aam Panna is a sweet & sour drink with a spicy kick. An excellent thirst quencher, the drink is served chilled and can be consumed at any point of the day! 

Feast For The Senses

Feast for the Senses

Traditional recipes to celebrate Eid with loved ones at home.

Yakhni Pulao
Serving Size: 5-6 people

• 1 kg Basmati Rice
• 750 gm Goat Meat
• 2 medium Onions
• 2 tablespoons Fennel seeds
• 1 teaspoon Cumin seeds
• 2 tablespoons Coriander seeds
• 1 Garlic clove
• 1 small piece of Ginger
• 1 teaspoon Garam Masala
• 4 Bay Leaves
• 2-3 Green Cardamom
• 2-3 Black Cardamom
• 8-10 Black Pepper
• 10 Cloves
• 100 gm Ghee
• 2 tablespoons Ginger Garlic paste
• 100 gm Yoghurt
• Salt to taste
• 1 litre Water

Preparation:

1. Wash and soak the rice for around 2-3 hours.

2. Wash the meat and put it in a pressure cooker.

3. Peel and slice 1 medium onion, add to the pressure cooker.

4. Take the fennel seeds, cumin seeds and coriander seeds, and tie in a small piece of white cotton cloth (also known as a Bouquet Gurney).

5. Add 1 clove of garlic, 1 small piece of ginger, 2 green cardamoms, 2 bay leaves, 1 teaspoon garam masala, 1 teaspoon salt, your Bouquet Gurney and 1 litre of water to the pressure cooker.

6. Pressure cook till meat is nicely done (approx. 2 whistles on high heat and then simmer the heat and cook for 15 minutes).

7. Open the cooker once the pressure is released.

8. Check the meat for doneness and cook for some more time if required.

9. Remove the Bouquet Gurney and keep aside for later.

10. Pass the meat through a strainer and reserve the Yakhni (the stock).

11. Once you have removed the meat and the stock, add one cup of ghee to the pressure cooker.

12. Add 2 black cardamoms, 2 bay leaves, 8-10 black pepper and 8-10 cloves.

13. Add the meat.

 

14. Add garlic and ginger paste.

15. Mix and let it sit for 5-7 minutes.

16. Add yoghurt to the mixture (this keeps the meat from breaking apart).

17. Run the Basmati rice through a strainer to remove the water.

18. Add rice to the cooker.

19. Squeeze the Bouquet Gurney over your mixture to add maximum flavour.

20. Add your Yakhni (stock) to the cooker and ensure that the level of the stock is the same as the rice. (The level of the water should NOT exceed the rice)

21. Cook (with the lid open) on high heat till the mixture starts to boil.

22. Close lid and leave for 1 whistle.

23. After which, turn off the flame and leave for 15-20 minutes.

24. While your rice is simmering, peel and thinly slice 1 medium onion.

25. Fry the thinly sliced onions in a frying pan until they are golden brown.

26. Fluff the Yakhni Pulao with a fork and add the golden fried onions.

27. Serve hot with Raita

Shami Kebab 
Serving Size: 15 Kebabs (approx.)

• 600 gm mince Goat meat (Keema)
• ½ cup (or 100 gm) Chana Dal
• 2 medium Onions
• 1 tablespoon Ginger Garlic paste
• 1 teaspoon Salt
• 1 teaspoon Aamchur (Mango powder)
• Coriander leaves (to taste)
• 2 Green Chillies
• 1 cup Water
• Cooking Oil

Preparation:

1. Soak 100 gm of chana dal in water for 30 minutes.

2. After 30 minutes, run the chana dal through a strainer and add to pressure cooker.

3. To the pressure cooker add 600 gm mutton keema, 1 medium onion (peeled and sliced), 1 teaspoon garam masala, 1 teaspoon aamchur (mango powder), 1 tablespoon ginger garlic paste, 1 teaspoon salt and 2 solid red chillies.

4. Add 1 cup of water and mix ingredients together.

5. Pressure cook (approx. 3 whistles on high heat and then simmer the heat and cook for another 5-7 minutes before removing from the heat).

6. Open the lid and put mixture into a bowl.

7. Let the mixture cool to room temperature.

8. Once it is at room temperature, mix in a blender till fine and paste like, and put in a bowl.

 

9. Add 1 medium onion (peeled and sliced omelette style), coriander leaves (sliced and chopped) and green chillies (finely sliced and chopped) to the mixture.

10. Take handful of the meat mixture, roll into small balls and flatten to resemble a tikki.

11. Once made, leave in fridge for 15-20 minutes.

12. Add 2 tablespoons of oil to a frying pan on low heat.

13. Take 2 – 3 kebabs at a time and fry in the frying pan.

14. Let each side sit for 4-5 minutes (or till it turns brown) before flipping it over.

15. While it cooks, add one more teaspoon of oil.

16. Once both sides are golden brown and slightly crispy, remove from the pan and serve!

Seviyan

• 250 gm Vermicelli
• ½ kg Ghee
• 2 kg Milk
• 600 gm Sugar
• Juice of 1 Lemon
• Kewda
• Almonds

Preparation:

1. Break the vermicelli or seviyan into small pieces (around ½ an inch).

2. Roast the pieces in a pan till brown and keep aside (skip this step if the store bought seviyan is already brown).

3. In another frying pan, heat the ½ kg ghee.

4. Add 3-4 green cardamoms.

5.  Add the browned seviyan.

6. In a separate pan, heat the milk (on low heat).

7.  Mix the sugar into the seviyan mixture and stir well.

8. Add the heated milk to the seviyan (on low heat).

9. Squeeze 1 lemon into the mixture.

10. As the mixture heats and cooks, you will see the milk slowly begin to dry and the mixture begins to thicken. Turn off the flame.

11. Add ½ teaspoon of kewda for fragrance.

12.  Soak almonds and slice thinly.

13.  Remove your seviyan into a dish and garnish with chopped almonds.

Delhi’s Cocktail Hour Recipes

Delhi's Cocktail Hour Recipes

Punch Number 9 
Starring the Windsor Parfait Glass

• Jasmine Grey Goose
• Vodka
50 ml 
• Pour in some Campari 
• Sweeten with Cinnamon Honey 
• Add a splash of Lime Juice  
• Don’t forget some Passion Fruit Syrup  
• Add Pineapple Juice to taste 
• Top it up with Champagne 
• Finish with 3 dashes of Angostura Bitters 
 
(Drink responsibly) 

Shigari Shoulder 
Starring the Honey Bee Stem Glass 

• Monkey Shoulder 
• Add Aperol  
• Stir in the Sour Mix 
• Add Shisho Leaves 
• Mix in the Gari 
 
(Drink responsibly)

Wake Me Up 
Starring the Le Leyonnais Tumbler 

• Lime Juice10ml 
• Sugar Syrup5ml 
• Kahlua10ml 
• Black Label, 45ml 
 
(Drink responsibly)

Earl Sour  
Starring the Honey Bee Stem Glass 

Earl Grey Infused
• Gin
60ml 
• Egg White1 
• Simple Syrup15ml 
• Lime Juice15ml 
• Garnish with Lemon
• Zest
 
 
(Drink responsibly) 

Berry Margarita  
Starring the Blush Champagne Coupe 

• Run a Lime wedge around the rim of your glass and dip it in salt  
• Add Tequila45 ml 
• Triple Sec15 ml 
• Berry Compote15 ml 
• Lime Juice15 ml 
• Garnish with Orange
• Rind and Cherries 
 
 
(Drink responsibly) 

All Sorts of Hanky Panky   
Starring the Le Leyonnais Wine Glass 

• Gin, 30ml 
• Sweet Vermouth30ml 
• Fernet Branca7.5ml 
• Garnish with Orange
• Rind and Cherries

 
(Drink responsibly) 

Quantum   
Starring the Eskander Glass 

• Whisky 
• A splash of Fresh Lime  
• Add Pomegranate
• Molasses 
 
• Top with Ginger Ale  
• Finish with Rhubarb Bitters 

 
(Drink responsibly) 

Blueberry Bramble   
Starring the Windsor Wine glass 

• A base of Gin/Vodka 
• Blueberry Syrup 
• Black Grape Juice 
• Fresh Lime 
• All shaken and served straight.
 
(Drink responsibly) 

Saz Gin Fizz   
Starring the Le Leyonnais Tumbler

• Gin60ml 
• Coconut Cream30 ml 
• Vanilla Syrup15 ml 
• Lime Juice10 ml 
• 2 Dashes of Orange
• Flower Bitters
 
• Egg Whites2 
• Soda90 ml

 
(Drink responsibly) 

Language of Flowers

Language of Flowers

Fables & Nature

A profound source of inspiration and joy, flowers are at the heart of our creations, keep us company at our workspaces, and are an everyday celebration at our stores.

“I must have flowers, always, and always.”
― Claude Monet

Integral to our design DNA, motifs of blooming flowers appear abundantly across our textiles, tableware, apparel, and other products. ‘Language of Flowers’ is an ongoing series expressing our fondness for flowers, especially those that immensely delight us and fuel our imagination and thoughts. Through a series of posts and stories we introduce you to our favourite blooms – from our repertoire of timeless Mughal florals to exotic island flora and signature Good Earth flowers like the desi Gulab, Rajnigandha and Mogra amongst others. 
 
For Part I of this campaign, we bring you a selection of our 6 most loved wild flowers that carpet the Himalayas at this time of the year – which were also the design inspiration for our Spring’20 collection. 

RHODODENDRON (Rhododendron arboreum)

The radiant Rhododendrons are known to herald the onset of Spring in the Himalayas, blooming in joyous profusion commonly in shades of red and white, but also pink and purple, and sometimes orange and yellow. The name is derived from the Greek words, ‘rhodon’ meaning rose and ‘dendron’ meaning tree. And yet, a rose by any other name…isn’t a rose! 

HIMALAYAN WILD ROSE (Rosa brunonii) 

A pride of the Himalayas, these delicate blossoms in pink and white cloak the valleys in late spring and are a sight for the eyes. 
 
Also known as Himalayan musk rose, it has an intoxicating fragrance and its tiny red fruit, the rosehip is widely used in teas and oils for its calming, detoxifying properties and other nutritional benefits. 

HIMALAYAN HONEYSUCKLE (Leycesteria formosa) 

The Queen of Himalayan Flowers, it draws us with its striking shade of blue and the delicate crepe-like texture like that of regular poppies. The Valley of Flowers and Hemkund Sahib treks in Uttarakhand offer spectacular sights of beautiful Blue Poppies in all their springtime glory. 

HIMALAYAN BLUE POPPY (Meconopsis baileyi)

Next up in the ‘Language of Flowers’ series is The Queen of Himalayan Flowers. It draws us with its striking shade of blue and the delicate crepe-like texture like that of regular poppies. The Valley of Flowers and Hemkund Sahib treks in Uttarakhand offer spectacular sights of beautiful Blue Poppies in all their springtime glory. 

MAGNOLIA (Magnolia campbellii, Magnolia champaca)

We bring you Magnolias in all their magnificence. Named after a 17th century French botanist, Pierre Magnol, two of its popular varieties – Magnolia campbellii with its soft cream or white petals and Magnolia champaca (also, known as the Himalayan champaca) in shades of yellow-orange, bloom in abundance in the mountain valleys, bringing renewed joy each spring. The Champacas, which also grow in the southern part of the country, are used for worship at temples or worn in hair by women. The fragrant flower was also a prominent motif in our Annual Design Collection 2019-20, Maladvipa.

BALSAM (Impatiens glandulifera) 

Himalayan Balsam, Indian Balsam, Rose Balsam, Gul Mehndi…just some names for these bright pink blossoms that are native to the Himalayas, flowering majorly in Kashmir and Uttarakhand in altitudes between 2000-2500 metres with some exceptional discoveries at 4000 metres too. Their origin in the mighty mountains earned them the moniker of ‘Kiss-me-on-the-mountain’ while their hooded shape has been compared to a policeman’s helmet.

Romi Chopra’s Soups

Romi Chopra's Soups

Soup has no competition, no detractors. There are no conflicting opinions about it. It is enjoyed by everyone, loved by all. New Delhi’s resident Renaissance Man and gourmand, Romesh ‘Romi’ Chopra, shares his favourite #SoupForTheSoul recipes. Presenting three heartwarming broths—and the stories behind them—from Romi’s kitchen.

Chicken Broth

While bone broths came into the culinary limelight as a superfood only a few years ago, Romi Chopra—known as one of Delhi’s most stylish aesthetes—has been making it at home ever since he can remember. Come Winter, there is always a large pot on the boil in his kitchen, where the alchemy between chicken bones and the simplest of ingredients create a light, flavoursome, clear soup. Served in our Rosabagh Generous Cup, it is an ideal substitute for afternoon tea, adds Romi.

To make this #SoupForTheSoul at home, you will need:

• Chicken soup bones: 1 bird
• Onions: 2, roughly chopped
• Carrot: 1, peeled and chopped
• Celery: 2 sticks, washed and chopped
• Garlic: 8 whole cloves
• Cinnamon: 1 stick
• Thyme: Fresh, a handful
• Bay leaves: 4
• Whole Black Pepper: 1 teaspoon
• Cloves: 1 teaspoon
• Water: 2 litres
• Salt and Pepper: To taste
• Parsley: Chopped, to garnish

PREPARATIONS:

In a large pot, place the soup bones and cover with water. Then place on medium heat and wait till the water comes up to a gentle simmer. Into this, add all the other ingredients, and cover and cook on gentle simmer for an hour. Uncover, and using a serving spoon, remove the scum that will have appeared on top of the broth. Cover and cook for another hour and repeat the process. Cover and cook on gentle simmer for 7 hours, then strain it through a sieve. You may bottle this broth and refrigerate for up to a week. Reheat and serve in a mug with a sprinkle of black pepper and chopped parsley.

Enjoy with hot garlic bread!

Turnip Soup

For too long has the humble turnip been sneered at, says Romi Chopra, one of Delhi’s most stylish tastemakers. Taking inspiration from the many train journeys he enjoyed as a child—on which a hearty, mixed-veg soup was the staple—he, along with his cook of 27 years, Balram, created a soup that celebrates the flavour and texture of this oft-ignored Winterroot vegetable. The trick lies in not overcooking the turnips, carrots, and peas, he stresses. They must have a ‘bite’. Poured into our Sea Jasmine Generous Cup, this home-style #SoupForTheSoul is perfect for early evening hunger pangs and will still leave you with enough room for dinner.

To make it at home, you will need:

• Turnips: 2, peeled and finely diced
• Carrot: 1, peeled and finely diced
• Peas: 1 cup, shelled
• Vegetable Stock: 1 litre
• Flour: 1 tablespoon
• Butter: 3 tablespoons
• Milk: 1 cup
• Salt: To taste

PREPARATIONS:

Heat a pan to medium, add butter, and throw in the turnips, carrots, and peas. Sauté them till the turnips are soft. Add in the flour and stir well, and then add the vegetable stock. When it all comes to a boil, add in the milk and salt to taste. Simmer for 10 minutes, and then serve steaming hot in a mug.

Be sure to give a spoon for the veggies!

Tomato Soup

Because it is not native to India—the tomato came to us in the early 16th Century from South America via the Portuguese—the way we have treated it is noticeably different from how the rest of the world uses it. Anywhere else, says Romi Chopra—one of the Capital’s original style setters—the ubiquitous Tomato Soup is rather sweet. At his home, though, it takes on a spicy avatar, with the addition of beetroot and the zing of ginger that lend spice and warmth to this ‘desi’ recipe. Served in our gold-accented Khiva Generous Cup, it is an ideal soup for cold evenings spent chatting by a warm fire.

To make this #SoupForTheSoul at home, you will need:

• Onions: 2, finely sliced
• Beetroot: 1, peeled and chopped
• Garlic: 3 cloves, finely Chopped
• Ginger: 1-inch piece, roughly smashed
• Tomatoes: 5, roasted, peeled, and chopped
• Celery: 2 sticks, washed and chopped
• Whole Black Pepper: 1 teaspoon
• Cloves: 1 teaspoon
• Vegetable stock: 1 litre
• Butter: 2 tablespoons
• Salt and Pepper: To taste
• Cream and chopped Coriander: To garnish

PREPARATIONS:

Heat a pan to medium, add butter, and throw in the garlic. Sauté for a minute, and add the onions, ginger, and beetroot. Sauté till the onions are soft, and add the tomatoes, celery, black peppercorns, and cloves. Break down the tomatoes with a spatula and add the vegetable stock and salt to taste. Cover and simmer on medium heat for 15 minutes, and then blitz in a blender till smooth. Strain with a sieve and serve in a mug garnished with a swirl of cream, a sprinkle of black pepper, and chopped coriander leaves.

Enjoy with buttered toast!

Seasonal Spring Cooking

Seasonal Spring Cooking Recipes

Strawberry Spinach Salad

Begin your meal on a healthy note with this farm-fresh Strawberry Spinach Salad. Savour a burst of flavours and textures as the sweet notes of strawberries juxtapose with spinach and piquant feta, topped with crispy pecans. Beautiful, healthy, and always a crowd-pleaser!

(Recipe credit: https://www.wellplated.com)

 

INGREDIENTS:

FOR THE STRAWBERRY SPINACH SALAD:
• 1/4 cup raw pecans
• 1/4 small red onion
• 140 grams fresh baby spinach
• 450 gram strawberries
• 1/4 cup crumbled feta cheese

FOR THE POPPY SEED DRESSING:
• 1/8 cup balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/3 tablespoons poppy seeds
• 1/3 tablespoons honey
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt

 

PREPARATIONS:

• For the pecans, preheat the oven to 350 degrees F and bake for 8 to 10 minutes, on an un-greased sheet, until the pecans smell fragrant and the center turns tan in colour. Transfer to a cutting board and chop roughly.

• Place the thinly sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.

• To prepare the dressing, whisk together all the dressing ingredients in a small mixing bowl, until well combined.

• To assemble the salad, place the spinach and strawberries in a large serving bowl. Drain the red onion and add to the mix. Drizzle the dressing over the salad and toss to coat the leaves, as preferred. Add the feta and pecans. Toss lightly to combine, and voila

Pasta Primavera

As a hearty yet healthy main, we love a classic Pasta Primavera. Angel hair pasta in buttercream & parmesan tossed up with a bouquet of seasonal veggies. This version is a pared-down rendition of the classic recipe, simplified and lightened up for modern tastes.

INGREDIENTS:
(Serves 4)

• 350 g spaghetti
• 1 bunch broccoli chopped
• 250 g red pepper sliced
• 100 g onion (about 1 cup) finely chopped
• 2 cloves garlic minced
• 1/4 cup extra virgin olive oil divided
• 1 bunch asparagus tips only - see note
• 2 tbsp Italian parsley (packed) plus more to garnish
• parmigiano-reggiano cheese to finish
• black pepper to finish
• 1 tbsp butter

PREPARATIONS:

1. Bring a large pot of water to a gentle boil. Chop the broccoli and add to the pot, to boil for 2 minutes. Drain and rinse with cool water, then set aside.

2. Bring a large pot of lightly salted water to a boil. Cook the spaghetti, then drain and set aside. Retain a cup or so of the pasta water to add to your sauce.

3. To make the soffritto, heat two tablespoons of olive oil over medium heat in a large frying pan and add the onion to sauté gently for about 2 minutes. Add the garlic and parsley and continue to sauté until the onions are soft and slightly coloured and the parsley is dark; about 10-15 minutes.

4. Add the peppers and asparagus to the soffritto and sauté 3-4 minutes. Add the broccoli, and saute for an additional 2 minutes. Add splash of pasta water to keep the sauce loose and moist.

5. Combine pasta and sauce, and let them stand for a minute or so to allow them to soften and cook slightly. Serve, garnished with plenty of freshly ground black pepper and Reggiano-Parmigiano cheese.

Garlic Dip

When the curators of some of Delhi's best culinary experiences share a recipe, we follow. According to the folks at DSSC, a healthier alternative to the usual Cheese Jalapeño dip, is this yogurt-based condiment, best served cold with chips or veggies.

(Recipe credit:  https://www.diversivore.com)

 

INGREDIENTS:

-3/4 cup plain greek yogurt
-1 Garlic clove
-2 tablespoons chopped chives
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/4 teaspoon dried dill
-1 tablespoon lemon juice
-1 tablespoon olive oil

PREPARATION:

Mix it all in a jar and store it in the fridge for snacking emergencies.

Lemon Cake

And to round things off, indulge in some much-needed procrasti-baking (...baking to put off more pressing work demands) with a very British cake, infused with fresh lemons and topped with sweet buttercream. Don’t forget to clean up and give yourself a pat on the back for being a true domestic goddess!
(Recipe credit: Good Food Magazine)

INGREDIENTS:

• 70g softened unsalted butter
• 120g caster sugar
• 2 medium eggs
• 140g self-raising flour
• 1 tsp baking powder
• finely grated zest 1 lemon
• 1 tbsp lemon curd • 2 tbsp full-fat milk

For the drizzle topping
• 30g granulated sugar
• juice 1 lemon

For the feather icing
• 250g icing sugar
• 3 tbsp water
• Lavender petals

PREPARATIONS:

• Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment. • Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until everything is combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.

• Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin.

• Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Spoon into a disposable icing bag.

• Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Leave to set and add lavender petals for an elevated finish.

Anahita Dhondhy X Good Earth Spring Harvest Series

Anahita Dhondhy X Good Earth Spring Harvest series

Sunflower Cress Salad with Asian Dressing

Serving: 1 big bowl

INGREDIENTS:
Sunflower leaves / cress – 100gm
Onions – fine chopped – 1no
Tomatoes – fine chopped – 1no
Green chilli – fina chopped – 1 no
Red chilli fresh -1 no
Red radish – fine slices – 2no
Red and yellow bellpepper – ½ - fine chopped

For the dressing:
Olive oil – 2tbsp
Sesame oil -1 tbsp
Chilli sauce – 1 tsp
Soy sauce – 1tsp
Jaggery powder – 1tsp
Vinegar (any) – 1tsp
Lemon – 1 no
Salt and pepper to taste
Roasted sesame and sunflower seeds to garnish

PREPARATIONS:

1. Wash the cress and dry on a paper towel

2. Cut all the veggies and keep ready

3. Make the dressing by whisking everything in a bowl.

4. It should be sweet, sour and a little spicy

5. Mix everything by tossing it very lightly.

6. Garnish with sesame seeds and sunflower seeds

Farmers Bowl with Seasonal Veggies

Serving: For two bowls

INGREDIENTS:

• Beets – 2
• Radish pickled – 2
• Sweet potato roasted – 2
• Green leafy salad – 50gm
• Pomergranate
• Cherry tomatoes
• Pickled kohlrabi
• Caramelized / pickled onions – 50gm
• Simple dressing – 20ml
• Hung curd – 50gm
• Cooked millets – 100gm
• Strawberries
• Carrot – 2no
• Salt and pepper to taste
• EVOO - drizzle
• Nuts, seeds as you like, lemon and cress to garnish

PREPARATIONS:

1. Steam/ roast sweet potato keep aside.

2. Pickle beets, radish, kohlrabi separately.

3. Wash the greens, cress and fruits.

4. Keep pomegranate seeds and half the strawberries.

5. Make carrot ribbons.

6. Cut cherry tomatoes

7. Once everything is ready, start assembling the bowl.

8. Plate artfully, garnish and you’ve got yourself a beautiful farmers seasonal bowl!

Desi Gajar Hummus on Toast

Serving: Makes two bowlfuls – 500gms

INGREDIENTS
• Lal gajar 4
• White gajar 2
• Oil 1tbsp
• Butter 1 tbsp
• Garlic 2 tbsp
• Boiled chickpeas 2cups
• Salt and pepper to taste
• Tahini 1 tbsp
• Extra virgin olive oil – 2 tbsps and 2 tbsps on top to drizzle
• Lemons – 1
• Krishi cress herbs to garnish
• Chilled Kombucha
• Thin toast / lavaash bread to dip

 

PREPARATIONS:

1. Wash the cress and dry on a paper towel

2. Cut all the veggies and keep ready

3. Make the dressing by whisking everything in a bowl.

4. It should be sweet, sour and a little spicy

5. Mix everything by tossing it very lightly.

6. Garnish with sesame seeds and sunflower seeds