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