Foodhall A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

We know it's not the morning but that doesn't mean we can't dream of this glorious Banana Mango Smoothie Bowl that we're definitely batching tonight and devouring tomorrow! What you need: Bananas, 1 cup, chopped Blueberries, 1/2 cup Mangoes, 3 cup, frozen Pineapples, 2 cups Almond Milk, 1/2 cup, chilled Granola, 4 tbsp Maple syrup or honey, 2 tbsp Coconut, 2 tbsp Blend all ingredients except the Blueberries, Granola, Passion Fruit Seeds and Coconut shavings and divide into 2 potions. Top, garnish and serve!

We know it's not the morning but that doesn't mean we can't dream of this glorious Banana Mango Smoothie Bowl that we're definitely batching tonight and devouring tomorrow! What you need: Bananas, 1 cup, chopped Blueberries, 1/2 cup Mangoes, 3 cup, frozen Pineapples, 2 cups Almond Milk, 1/2 cup, chilled Granola, 4 tbsp Maple syrup or honey, 2 tbsp Coconut, 2 tbsp Blend all ingredients except the Blueberries, Granola, Passion Fruit Seeds and Coconut shavings and divide into 2 potions. Top, garnish and serve!

We know it's not the morning but that doesn't mean we can't dream of this glorious Banana Mango Smoothie Bowl that we're definitely batching tonight and devouring tomorrow! What you need: Bananas, 1 cup, chopped Blueberries, 1/2 cup Mangoes, 3 cup, frozen Pineapples, 2 cups Almond Milk, 1/2 cup, chilled Granola, 4 tbsp Maple syrup or honey, 2 tbsp Coconut, 2 tbsp Blend all ingredients except the Blueberries, Granola, Passion Fruit Seeds and Coconut shavings and divide into 2 potions. Top, garnish and serve!

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Coconut water: summer's always-on-duty, ever-faithful hydration agent. 🥥 Jam-packed with essential nutrients and electrolytes, including potassium, magnesium, and phosphorous, 'nature's sports drink', as it is often dubbed, is just what you need to help you keep cool and carry on this summer. 🙌🏻 Keep a bottle on standby on the daily in your fridge and sip, nay gulp, those unforgiving heat waves away! #NutsForCoconuts #Coconuts #Water #Hydration

Coconut water: summer's always-on-duty, ever-faithful hydration agent. 🥥 Jam-packed with essential nutrients and electrolytes, including potassium, magnesium, and phosphorous, 'nature's sports drink', as it is often dubbed, is just what you need to help you keep cool and carry on this summer. 🙌🏻 Keep a bottle on standby on the daily in your fridge and sip, nay gulp, those unforgiving heat waves away! #NutsForCoconuts #Coconuts #Water #Hydration

Coconut water: summer's always-on-duty, ever-faithful hydration agent. 🥥 Jam-packed with essential nutrients and electrolytes, including potassium, magnesium, and phosphorous, 'nature's sports drink', as it is often dubbed, is just what you need to help you keep cool and carry on this summer. 🙌🏻 Keep a bottle on standby on the daily in your fridge and sip, nay gulp, those unforgiving heat waves away! #NutsForCoconuts #Coconuts #Water #Hydration

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Closing out our Thursday with a bowlful of comforting Keang Phed Mamuang (aka Mango Red Curry) by @chef.prem.pradhan, head chef at @narathaiindia. Because what's the point of summer if you don't find ingenious ways of working mangoes into almost every meal conceivable? Ingredients:- - Fresh Mango Pulp, 20g - Raw Mango, 10g - Coconut Milk, 200g - Thai Red Curry Paste, 15g - Palm Sugar, 5g - Salt, 2g - Tofu, 60g - Eggplant, 5g - Sweet Basil, 5g - Galangal / Ginger, 2g - Lemongrass, 2g - Red Chilli, 2g - Broccoli, 5g - Oil, 10ml Method:- • Add oil to a pot and heat • When the oil is sufficiently hot, sautée the Thai curry paste • Once you can smell the flavours of the curry paste, pour in the coconut milk and let it simmer for 5-10 minutes • Add the vegetables into the pot along with some red chilli • Once the vegetables are cooked, add the raw mango and the ripe mango pulp to the gravy • Let it simmer for 2 minutes. Once the curry soaks up its flavours, add some sweet basil to the pot • Serve fresh in a bowl. #ThaiFood #Food #FoodFood #FoodLover #Foodies #Foodstagram #InstaFood #FoodLove #Foods4Thought #FoodOfInstagram #Eating #EatEatEat #EatUp #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Closing out our Thursday with a bowlful of comforting Keang Phed Mamuang (aka Mango Red Curry) by @chef.prem.pradhan, head chef at @narathaiindia. Because what's the point of summer if you don't find ingenious ways of working mangoes into almost every meal conceivable? Ingredients:- - Fresh Mango Pulp, 20g - Raw Mango, 10g - Coconut Milk, 200g - Thai Red Curry Paste, 15g - Palm Sugar, 5g - Salt, 2g - Tofu, 60g - Eggplant, 5g - Sweet Basil, 5g - Galangal / Ginger, 2g - Lemongrass, 2g - Red Chilli, 2g - Broccoli, 5g - Oil, 10ml Method:- • Add oil to a pot and heat • When the oil is sufficiently hot, sautée the Thai curry paste • Once you can smell the flavours of the curry paste, pour in the coconut milk and let it simmer for 5-10 minutes • Add the vegetables into the pot along with some red chilli • Once the vegetables are cooked, add the raw mango and the ripe mango pulp to the gravy • Let it simmer for 2 minutes. Once the curry soaks up its flavours, add some sweet basil to the pot • Serve fresh in a bowl. #ThaiFood #Food #FoodFood #FoodLover #Foodies #Foodstagram #InstaFood #FoodLove #Foods4Thought #FoodOfInstagram #Eating #EatEatEat #EatUp #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Closing out our Thursday with a bowlful of comforting Keang Phed Mamuang (aka Mango Red Curry) by @chef.prem.pradhan, head chef at @narathaiindia. Because what's the point of summer if you don't find ingenious ways of working mangoes into almost every meal conceivable? Ingredients:- - Fresh Mango Pulp, 20g - Raw Mango, 10g - Coconut Milk, 200g - Thai Red Curry Paste, 15g - Palm Sugar, 5g - Salt, 2g - Tofu, 60g - Eggplant, 5g - Sweet Basil, 5g - Galangal / Ginger, 2g - Lemongrass, 2g - Red Chilli, 2g - Broccoli, 5g - Oil, 10ml Method:- • Add oil to a pot and heat • When the oil is sufficiently hot, sautée the Thai curry paste • Once you can smell the flavours of the curry paste, pour in the coconut milk and let it simmer for 5-10 minutes • Add the vegetables into the pot along with some red chilli • Once the vegetables are cooked, add the raw mango and the ripe mango pulp to the gravy • Let it simmer for 2 minutes. Once the curry soaks up its flavours, add some sweet basil to the pot • Serve fresh in a bowl. #ThaiFood #Food #FoodFood #FoodLover #Foodies #Foodstagram #InstaFood #FoodLove #Foods4Thought #FoodOfInstagram #Eating #EatEatEat #EatUp #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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In case you haven't noticed, we have an ongoing fling with avocados. Chunky, luscious, creamy, we love them in all their shapes, sizes, and shades of green. Which is also the reason why we stockpile them at our stores like there's no tomorrow. So, the next time you're running errands at your local Foodhall, check out our diverse assortment of avos and pick up those that appeal to your culinary preferences. 🥑 Organic Avocados 🥑 Scoop, smash, and toss with cayenne pepper, diced tomatoes and onions, and chopped cilantro to make a bangin' #Guacamole 🥑 Hass Avocado 🥑 Scoop out the good stuff, slice it up, and layer aesthetically over a piece of toasted sourdough for a healthy midday snack of #AvocadoToast 🥑 Butterhead Avocados 🥑 Scoop, cube, and blitz it in the blender along with frozen pineapple chunks, spinach, and banana as well as a bit of maple syrup, a sprinkle of sea salt, ice cubes, and coconut milk for the creamiest breakfast #AvocadoSmoothie 🥑 Pee Wee Avocado 🥑 Slice the flesh into wedges, coat each with a tempura batter and bread crumbs, and deep fry until golden-brown for only *the* most appetising avocado fries Which of these easy avo recipes are you keen on trying your hand at? Let us know in the comments below! #Avocado #AvocadoLove #AvocadoLover #AvocadoAddict #Food #Foodie #FoodLover #FoodFood #FoodOfTheDay #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

In case you haven't noticed, we have an ongoing fling with avocados. Chunky, luscious, creamy, we love them in all their shapes, sizes, and shades of green. Which is also the reason why we stockpile them at our stores like there's no tomorrow. So, the next time you're running errands at your local Foodhall, check out our diverse assortment of avos and pick up those that appeal to your culinary preferences. 🥑 Organic Avocados 🥑 Scoop, smash, and toss with cayenne pepper, diced tomatoes and onions, and chopped cilantro to make a bangin' #Guacamole 🥑 Hass Avocado 🥑 Scoop out the good stuff, slice it up, and layer aesthetically over a piece of toasted sourdough for a healthy midday snack of #AvocadoToast 🥑 Butterhead Avocados 🥑 Scoop, cube, and blitz it in the blender along with frozen pineapple chunks, spinach, and banana as well as a bit of maple syrup, a sprinkle of sea salt, ice cubes, and coconut milk for the creamiest breakfast #AvocadoSmoothie 🥑 Pee Wee Avocado 🥑 Slice the flesh into wedges, coat each with a tempura batter and bread crumbs, and deep fry until golden-brown for only *the* most appetising avocado fries Which of these easy avo recipes are you keen on trying your hand at? Let us know in the comments below! #Avocado #AvocadoLove #AvocadoLover #AvocadoAddict #Food #Foodie #FoodLover #FoodFood #FoodOfTheDay #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

In case you haven't noticed, we have an ongoing fling with avocados. Chunky, luscious, creamy, we love them in all their shapes, sizes, and shades of green. Which is also the reason why we stockpile them at our stores like there's no tomorrow. So, the next time you're running errands at your local Foodhall, check out our diverse assortment of avos and pick up those that appeal to your culinary preferences. 🥑 Organic Avocados 🥑 Scoop, smash, and toss with cayenne pepper, diced tomatoes and onions, and chopped cilantro to make a bangin' #Guacamole 🥑 Hass Avocado 🥑 Scoop out the good stuff, slice it up, and layer aesthetically over a piece of toasted sourdough for a healthy midday snack of #AvocadoToast 🥑 Butterhead Avocados 🥑 Scoop, cube, and blitz it in the blender along with frozen pineapple chunks, spinach, and banana as well as a bit of maple syrup, a sprinkle of sea salt, ice cubes, and coconut milk for the creamiest breakfast #AvocadoSmoothie 🥑 Pee Wee Avocado 🥑 Slice the flesh into wedges, coat each with a tempura batter and bread crumbs, and deep fry until golden-brown for only *the* most appetising avocado fries Which of these easy avo recipes are you keen on trying your hand at? Let us know in the comments below! #Avocado #AvocadoLove #AvocadoLover #AvocadoAddict #Food #Foodie #FoodLover #FoodFood #FoodOfTheDay #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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Recipe Of The Week | Green Goddess Soup • A lean mean green immunity-boosting machine This time of year, with the weather playing truant, it's doubly important to pay heed to what you eat. The excesses and indulgences of holiday season must make way for healthy, immunity-building eats. And if you're looking for something quick and fuss-free yet wholesome and hearty to keep you warm and your system going strong, our #RecipeOfTheWeek's just the thing for you! Ingredients:- - Olive Oil, 1 tbsp - Onion, 1, diced - Celery, 1 tbsp, chopped - Garlic, 1.5 tbsp, chopped - Smoked Paprika, 1/2 tsp - Black Pepper, 1 tsp - Vegetable Broth / Water, 5 cups - Broccoli, 1 cup, cut into small florets - Cashews, 1 cup, raw, soaked in boiling water for 1 hour - Baby Spinach, 1 cup - Mint Leaves, 1/4 cup, roughly chopped + more for garnish - Basil Leaves, 1/4 cup, roughly chopped + more for garnish - Parsley Leaves, 1/2 cup, roughly chopped + more for garnish - Lemon Juice, 3 tbsp - Coconut Milk, 1/2 cup (optional) - Cucumber Ribbons, for garnish - Black Sesame Seeds, toasted - Pine Nuts, toasted #Soup #SoupRecipe #SoupLover #SoupForTheSoul #Food #Foodies #FoodLover #Foodstagram #FoodFood #FoodOfTheDay #HealthyEating #HealthyRecipes #HealthyLifestyle #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Recipe Of The Week | Green Goddess Soup • A lean mean green immunity-boosting machine This time of year, with the weather playing truant, it's doubly important to pay heed to what you eat. The excesses and indulgences of holiday season must make way for healthy, immunity-building eats. And if you're looking for something quick and fuss-free yet wholesome and hearty to keep you warm and your system going strong, our #RecipeOfTheWeek's just the thing for you! Ingredients:- - Olive Oil, 1 tbsp - Onion, 1, diced - Celery, 1 tbsp, chopped - Garlic, 1.5 tbsp, chopped - Smoked Paprika, 1/2 tsp - Black Pepper, 1 tsp - Vegetable Broth / Water, 5 cups - Broccoli, 1 cup, cut into small florets - Cashews, 1 cup, raw, soaked in boiling water for 1 hour - Baby Spinach, 1 cup - Mint Leaves, 1/4 cup, roughly chopped + more for garnish - Basil Leaves, 1/4 cup, roughly chopped + more for garnish - Parsley Leaves, 1/2 cup, roughly chopped + more for garnish - Lemon Juice, 3 tbsp - Coconut Milk, 1/2 cup (optional) - Cucumber Ribbons, for garnish - Black Sesame Seeds, toasted - Pine Nuts, toasted #Soup #SoupRecipe #SoupLover #SoupForTheSoul #Food #Foodies #FoodLover #Foodstagram #FoodFood #FoodOfTheDay #HealthyEating #HealthyRecipes #HealthyLifestyle #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Recipe Of The Week | Green Goddess Soup • A lean mean green immunity-boosting machine This time of year, with the weather playing truant, it's doubly important to pay heed to what you eat. The excesses and indulgences of holiday season must make way for healthy, immunity-building eats. And if you're looking for something quick and fuss-free yet wholesome and hearty to keep you warm and your system going strong, our #RecipeOfTheWeek's just the thing for you! Ingredients:- - Olive Oil, 1 tbsp - Onion, 1, diced - Celery, 1 tbsp, chopped - Garlic, 1.5 tbsp, chopped - Smoked Paprika, 1/2 tsp - Black Pepper, 1 tsp - Vegetable Broth / Water, 5 cups - Broccoli, 1 cup, cut into small florets - Cashews, 1 cup, raw, soaked in boiling water for 1 hour - Baby Spinach, 1 cup - Mint Leaves, 1/4 cup, roughly chopped + more for garnish - Basil Leaves, 1/4 cup, roughly chopped + more for garnish - Parsley Leaves, 1/2 cup, roughly chopped + more for garnish - Lemon Juice, 3 tbsp - Coconut Milk, 1/2 cup (optional) - Cucumber Ribbons, for garnish - Black Sesame Seeds, toasted - Pine Nuts, toasted #Soup #SoupRecipe #SoupLover #SoupForTheSoul #Food #Foodies #FoodLover #Foodstagram #FoodFood #FoodOfTheDay #HealthyEating #HealthyRecipes #HealthyLifestyle #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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This year, make your #MakarSankranti festivities a sweet, memorable family affair, with our selection of celebratory treats. Keep tradition alive with the quintessential flavours of the annual festival, and choose from: • Til Coconut Ladoos • Til Gur Chikki (no added sugar) • Peanut Jaggery Shortbread (no added sugar) Made using authentic ingredients and boasting the nutritional benefits of til (sesame seeds), gur (jaggery), and peanuts, these treats are sure to sweeten-up your celebrations and serve as healthy yet delicious bites to nibble on between your kite flying sessions. Available exclusively at our stores in Delhi NCR and online on www.foodhallonline.com.

This year, make your #MakarSankranti festivities a sweet, memorable family affair, with our selection of celebratory treats. Keep tradition alive with the quintessential flavours of the annual festival, and choose from: • Til Coconut Ladoos • Til Gur Chikki (no added sugar) • Peanut Jaggery Shortbread (no added sugar) Made using authentic ingredients and boasting the nutritional benefits of til (sesame seeds), gur (jaggery), and peanuts, these treats are sure to sweeten-up your celebrations and serve as healthy yet delicious bites to nibble on between your kite flying sessions. Available exclusively at our stores in Delhi NCR and online on www.foodhallonline.com.

This year, make your #MakarSankranti festivities a sweet, memorable family affair, with our selection of celebratory treats. Keep tradition alive with the quintessential flavours of the annual festival, and choose from: • Til Coconut Ladoos • Til Gur Chikki (no added sugar) • Peanut Jaggery Shortbread (no added sugar) Made using authentic ingredients and boasting the nutritional benefits of til (sesame seeds), gur (jaggery), and peanuts, these treats are sure to sweeten-up your celebrations and serve as healthy yet delicious bites to nibble on between your kite flying sessions. Available exclusively at our stores in Delhi NCR and online on www.foodhallonline.com.

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Recipe Of The Week | Strawberry & Oatmeal Breakfast Bars • Raising the energy (and motivation) bar Nothing like a power-packed Monday breakfast to set the tone for the rest of the week, and these Strawberry & Oatmeal Breakfast Bars pack quite the punch. Loaded with all things good and nutritious, our #RecipeOfTheWeek is just what you need to recover from a weekend of debauchery and fight off those Monday scaries. Ingredients:- Dry Ingredients: - Rolled Oats, 1 cup - Almond Flour, 1/2 cup - Quinoa, 1/4 cup - Fine Sea Salt, 1/4 tsp - Ginger, 1 tsp, ground - Flax Seeds, 1 tbsp - Sea Salt, 1/2 tsp - Baking Soda, 1/2 tsp - Almonds, 1/2 cup, sliced Wet Ingredients: - Almond Milk, 1/2 cup, unsweetened - Maple Syrup, 1/4 cup - Coconut Oil, 3 tbsp, melted - Lemon Juice, 2 tsp - Vanilla Extract, 1 tsp - Fresh Strawberries, 2 cups, hulled and sliced #Breakfast #BreakfastRecipes #BreakfastIdeas #BreakfastTime #BreakfastLover #BreakfastFood #HealthyBreakfast #Breakfasting #Food #Foodies #FoodLover #FoodOfTheDay #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Recipe Of The Week | Strawberry & Oatmeal Breakfast Bars • Raising the energy (and motivation) bar Nothing like a power-packed Monday breakfast to set the tone for the rest of the week, and these Strawberry & Oatmeal Breakfast Bars pack quite the punch. Loaded with all things good and nutritious, our #RecipeOfTheWeek is just what you need to recover from a weekend of debauchery and fight off those Monday scaries. Ingredients:- Dry Ingredients: - Rolled Oats, 1 cup - Almond Flour, 1/2 cup - Quinoa, 1/4 cup - Fine Sea Salt, 1/4 tsp - Ginger, 1 tsp, ground - Flax Seeds, 1 tbsp - Sea Salt, 1/2 tsp - Baking Soda, 1/2 tsp - Almonds, 1/2 cup, sliced Wet Ingredients: - Almond Milk, 1/2 cup, unsweetened - Maple Syrup, 1/4 cup - Coconut Oil, 3 tbsp, melted - Lemon Juice, 2 tsp - Vanilla Extract, 1 tsp - Fresh Strawberries, 2 cups, hulled and sliced #Breakfast #BreakfastRecipes #BreakfastIdeas #BreakfastTime #BreakfastLover #BreakfastFood #HealthyBreakfast #Breakfasting #Food #Foodies #FoodLover #FoodOfTheDay #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Recipe Of The Week | Strawberry & Oatmeal Breakfast Bars • Raising the energy (and motivation) bar Nothing like a power-packed Monday breakfast to set the tone for the rest of the week, and these Strawberry & Oatmeal Breakfast Bars pack quite the punch. Loaded with all things good and nutritious, our #RecipeOfTheWeek is just what you need to recover from a weekend of debauchery and fight off those Monday scaries. Ingredients:- Dry Ingredients: - Rolled Oats, 1 cup - Almond Flour, 1/2 cup - Quinoa, 1/4 cup - Fine Sea Salt, 1/4 tsp - Ginger, 1 tsp, ground - Flax Seeds, 1 tbsp - Sea Salt, 1/2 tsp - Baking Soda, 1/2 tsp - Almonds, 1/2 cup, sliced Wet Ingredients: - Almond Milk, 1/2 cup, unsweetened - Maple Syrup, 1/4 cup - Coconut Oil, 3 tbsp, melted - Lemon Juice, 2 tsp - Vanilla Extract, 1 tsp - Fresh Strawberries, 2 cups, hulled and sliced #Breakfast #BreakfastRecipes #BreakfastIdeas #BreakfastTime #BreakfastLover #BreakfastFood #HealthyBreakfast #Breakfasting #Food #Foodies #FoodLover #FoodOfTheDay #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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Nothing to see here except these delightful bite-sized Cranberry Rosemary Vegan Cheese Bites, rolling their way into your Tuesday, adding some much-needed festive flavour as they go along. Ingredients:- - Raw Cashews, 1 cup - Nutritional Yeast, 2 tbsp - Lemon Juice, 2 tbsp - Coconut Oil, 2 tbsp, melted - Miso Paste, 1 tbsp - Garlic, 1 clove - Salt, 1/4 tsp - Rosemary, 2 tbsp, chopped - Chives, 2 tbsp, chopped - Dried Cranberries, 3 tbsp, roughly chopped - Walnuts, 1/4 cup, roughly chopped #HealthyFood #HealthyRecipes #HealthyEating #HealthySnacks #Snacking #SnackTime #SnackIdeas #SnackSmart #SnackHealthy #Food #Foodies #FoodLover #Foodstagram #FoodOfTheDay #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Nothing to see here except these delightful bite-sized Cranberry Rosemary Vegan Cheese Bites, rolling their way into your Tuesday, adding some much-needed festive flavour as they go along. Ingredients:- - Raw Cashews, 1 cup - Nutritional Yeast, 2 tbsp - Lemon Juice, 2 tbsp - Coconut Oil, 2 tbsp, melted - Miso Paste, 1 tbsp - Garlic, 1 clove - Salt, 1/4 tsp - Rosemary, 2 tbsp, chopped - Chives, 2 tbsp, chopped - Dried Cranberries, 3 tbsp, roughly chopped - Walnuts, 1/4 cup, roughly chopped #HealthyFood #HealthyRecipes #HealthyEating #HealthySnacks #Snacking #SnackTime #SnackIdeas #SnackSmart #SnackHealthy #Food #Foodies #FoodLover #Foodstagram #FoodOfTheDay #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Nothing to see here except these delightful bite-sized Cranberry Rosemary Vegan Cheese Bites, rolling their way into your Tuesday, adding some much-needed festive flavour as they go along. Ingredients:- - Raw Cashews, 1 cup - Nutritional Yeast, 2 tbsp - Lemon Juice, 2 tbsp - Coconut Oil, 2 tbsp, melted - Miso Paste, 1 tbsp - Garlic, 1 clove - Salt, 1/4 tsp - Rosemary, 2 tbsp, chopped - Chives, 2 tbsp, chopped - Dried Cranberries, 3 tbsp, roughly chopped - Walnuts, 1/4 cup, roughly chopped #HealthyFood #HealthyRecipes #HealthyEating #HealthySnacks #Snacking #SnackTime #SnackIdeas #SnackSmart #SnackHealthy #Food #Foodies #FoodLover #Foodstagram #FoodOfTheDay #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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Thursdays are the new Fridays, in case you're wondering why we're choosing to get #HappyHigh (albeit, responsibly) tonight. Our poison? Three typically American tipples in keeping with the spirit of our #UnitedTastesOfAmerica food fest! COSMOPOLITAN Everyone knows that Carrie Bradshaw loved herself a well-shaken-and-stirred Cosmo, and with good reason! This world-famous cocktail is a New York City concoction, dating back to the 1970s. What's in it: Vodka, orange liqueur, cranberry juice, and freshly-squeezed lime juice. Typically adorned with a lime wheel on the glass's rim. MAI TAI A popular rum-based cocktail, Mai Tai is Tahitian for "good". Although it's come to represent the Tiki culture of Polynesia, its origins can be traced back to 1940s Oakland. What's in it: Rum (spiced or coconut flavoured), lime juice, orgeat syrup, and orange liqueur (usually curaçao, but if not, then grapefruit juice, bitters, or grenadine). Traditionally topped with tropical fruits like pineapples, oranges, and cherries. PIÑA COLADA With its creamy mouthfeel and fruity flavour profile, piña colada is the cocktail of choice for those who enjoy tropical tipples. The national drink of Puerto Rico since 1978, it's believed to have been invented by a bartender at the Caribe Hilton Hotel in San Juan back in the '50s. What's in it: Rum, pineapple juice, coconut milk, and coconut cream. Ideally garnished with a wedge of pineapple flaunting a delicious maraschino cherry atop it. #HappyHour #Drinks #Cocktails #CocktailHour #CocktailOfTheDay #CocktailTime #Cocktailgram #CocktailsOfInstagram #MaiTai #Cosmopolitan #PinaColada

Thursdays are the new Fridays, in case you're wondering why we're choosing to get #HappyHigh (albeit, responsibly) tonight. Our poison? Three typically American tipples in keeping with the spirit of our #UnitedTastesOfAmerica food fest! COSMOPOLITAN Everyone knows that Carrie Bradshaw loved herself a well-shaken-and-stirred Cosmo, and with good reason! This world-famous cocktail is a New York City concoction, dating back to the 1970s. What's in it: Vodka, orange liqueur, cranberry juice, and freshly-squeezed lime juice. Typically adorned with a lime wheel on the glass's rim. MAI TAI A popular rum-based cocktail, Mai Tai is Tahitian for "good". Although it's come to represent the Tiki culture of Polynesia, its origins can be traced back to 1940s Oakland. What's in it: Rum (spiced or coconut flavoured), lime juice, orgeat syrup, and orange liqueur (usually curaçao, but if not, then grapefruit juice, bitters, or grenadine). Traditionally topped with tropical fruits like pineapples, oranges, and cherries. PIÑA COLADA With its creamy mouthfeel and fruity flavour profile, piña colada is the cocktail of choice for those who enjoy tropical tipples. The national drink of Puerto Rico since 1978, it's believed to have been invented by a bartender at the Caribe Hilton Hotel in San Juan back in the '50s. What's in it: Rum, pineapple juice, coconut milk, and coconut cream. Ideally garnished with a wedge of pineapple flaunting a delicious maraschino cherry atop it. #HappyHour #Drinks #Cocktails #CocktailHour #CocktailOfTheDay #CocktailTime #Cocktailgram #CocktailsOfInstagram #MaiTai #Cosmopolitan #PinaColada

Thursdays are the new Fridays, in case you're wondering why we're choosing to get #HappyHigh (albeit, responsibly) tonight. Our poison? Three typically American tipples in keeping with the spirit of our #UnitedTastesOfAmerica food fest! COSMOPOLITAN Everyone knows that Carrie Bradshaw loved herself a well-shaken-and-stirred Cosmo, and with good reason! This world-famous cocktail is a New York City concoction, dating back to the 1970s. What's in it: Vodka, orange liqueur, cranberry juice, and freshly-squeezed lime juice. Typically adorned with a lime wheel on the glass's rim. MAI TAI A popular rum-based cocktail, Mai Tai is Tahitian for "good". Although it's come to represent the Tiki culture of Polynesia, its origins can be traced back to 1940s Oakland. What's in it: Rum (spiced or coconut flavoured), lime juice, orgeat syrup, and orange liqueur (usually curaçao, but if not, then grapefruit juice, bitters, or grenadine). Traditionally topped with tropical fruits like pineapples, oranges, and cherries. PIÑA COLADA With its creamy mouthfeel and fruity flavour profile, piña colada is the cocktail of choice for those who enjoy tropical tipples. The national drink of Puerto Rico since 1978, it's believed to have been invented by a bartender at the Caribe Hilton Hotel in San Juan back in the '50s. What's in it: Rum, pineapple juice, coconut milk, and coconut cream. Ideally garnished with a wedge of pineapple flaunting a delicious maraschino cherry atop it. #HappyHour #Drinks #Cocktails #CocktailHour #CocktailOfTheDay #CocktailTime #Cocktailgram #CocktailsOfInstagram #MaiTai #Cosmopolitan #PinaColada

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You didn't think we'd let Thanksgiving Day sneak past us without recreating Rachel's legendary Thanksgiving trifle, did you? Don't worry, though, our rendition swaps the very questionable layers of "beef sautéed with peas and onions" with more palatable trifle-friendly picks, all the while retaining that killer aesthetic! The trick lies in ingredient manipulation, as you'll learn below:- Ingredients:- For the Custard Layer: - 4 Egg Yolks, large - Sugar, 1/2 cup - Cornstarch, 3 tbsp - Whole Milk, 2 cups - Vanilla Extract, 1 tsp For the Whipped Cream Later: - Heavy Cream, 2 cups For the 'Beef' Layer: - Cookies, 380g, crumbled - Shaved Coconut, 1/4 cup - Green Candy-Coated Chocolate Pieces, 2-3 tbsp For the Assembly: - Soft Ladyfingers, 200g - Strawberries, chopped Method:- • For the custard layer: Whisk the egg yolks, sugar, and cornstarch in a bowl until combined. Set aside. In a saucepan, over medium-to-high heat, combine the whole milk and vanilla extract. Once the milk is steaming (not boiling), add in the egg mixture and whisk until the mixture thickens. Remove from heat, cover, and refrigerate for approx. 1.5 hours. • For the whipped cream layer: In an electric mixer, whisk the heavy cream until it forms stiff peaks. Refrigerate. • For the 'beef' layer: Throw the cookies into a food processor and pulse till coarse or crumbly. Remove and move to a bowl, before stirring in the shaved coconut and green candy pieces. • For the assembly: Line the base of a cup with the ladyfingers, pressing them flat. Layer with the crumbled cookies. Follow it up with custard. Top-up the custard with chopped strawberries. And finish with a swirl of whipped cream. #Thanksgiving #Trifle #ThanksgivingTrifle #ThanksgivingRecipes #ThanksgivingDesserts #Desserts #EatingForTheInsta #GoodFood #GoodFoodGoodMood

You didn't think we'd let Thanksgiving Day sneak past us without recreating Rachel's legendary Thanksgiving trifle, did you? Don't worry, though, our rendition swaps the very questionable layers of "beef sautéed with peas and onions" with more palatable trifle-friendly picks, all the while retaining that killer aesthetic! The trick lies in ingredient manipulation, as you'll learn below:- Ingredients:- For the Custard Layer: - 4 Egg Yolks, large - Sugar, 1/2 cup - Cornstarch, 3 tbsp - Whole Milk, 2 cups - Vanilla Extract, 1 tsp For the Whipped Cream Later: - Heavy Cream, 2 cups For the 'Beef' Layer: - Cookies, 380g, crumbled - Shaved Coconut, 1/4 cup - Green Candy-Coated Chocolate Pieces, 2-3 tbsp For the Assembly: - Soft Ladyfingers, 200g - Strawberries, chopped Method:- • For the custard layer: Whisk the egg yolks, sugar, and cornstarch in a bowl until combined. Set aside. In a saucepan, over medium-to-high heat, combine the whole milk and vanilla extract. Once the milk is steaming (not boiling), add in the egg mixture and whisk until the mixture thickens. Remove from heat, cover, and refrigerate for approx. 1.5 hours. • For the whipped cream layer: In an electric mixer, whisk the heavy cream until it forms stiff peaks. Refrigerate. • For the 'beef' layer: Throw the cookies into a food processor and pulse till coarse or crumbly. Remove and move to a bowl, before stirring in the shaved coconut and green candy pieces. • For the assembly: Line the base of a cup with the ladyfingers, pressing them flat. Layer with the crumbled cookies. Follow it up with custard. Top-up the custard with chopped strawberries. And finish with a swirl of whipped cream. #Thanksgiving #Trifle #ThanksgivingTrifle #ThanksgivingRecipes #ThanksgivingDesserts #Desserts #EatingForTheInsta #GoodFood #GoodFoodGoodMood

You didn't think we'd let Thanksgiving Day sneak past us without recreating Rachel's legendary Thanksgiving trifle, did you? Don't worry, though, our rendition swaps the very questionable layers of "beef sautéed with peas and onions" with more palatable trifle-friendly picks, all the while retaining that killer aesthetic! The trick lies in ingredient manipulation, as you'll learn below:- Ingredients:- For the Custard Layer: - 4 Egg Yolks, large - Sugar, 1/2 cup - Cornstarch, 3 tbsp - Whole Milk, 2 cups - Vanilla Extract, 1 tsp For the Whipped Cream Later: - Heavy Cream, 2 cups For the 'Beef' Layer: - Cookies, 380g, crumbled - Shaved Coconut, 1/4 cup - Green Candy-Coated Chocolate Pieces, 2-3 tbsp For the Assembly: - Soft Ladyfingers, 200g - Strawberries, chopped Method:- • For the custard layer: Whisk the egg yolks, sugar, and cornstarch in a bowl until combined. Set aside. In a saucepan, over medium-to-high heat, combine the whole milk and vanilla extract. Once the milk is steaming (not boiling), add in the egg mixture and whisk until the mixture thickens. Remove from heat, cover, and refrigerate for approx. 1.5 hours. • For the whipped cream layer: In an electric mixer, whisk the heavy cream until it forms stiff peaks. Refrigerate. • For the 'beef' layer: Throw the cookies into a food processor and pulse till coarse or crumbly. Remove and move to a bowl, before stirring in the shaved coconut and green candy pieces. • For the assembly: Line the base of a cup with the ladyfingers, pressing them flat. Layer with the crumbled cookies. Follow it up with custard. Top-up the custard with chopped strawberries. And finish with a swirl of whipped cream. #Thanksgiving #Trifle #ThanksgivingTrifle #ThanksgivingRecipes #ThanksgivingDesserts #Desserts #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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'Wholesomeness in a bowl' best describes this gorgeous Lunch Bowl, coming to you from @pluralrestaurant, to turn that midweek frown upside down. Nutrition- and flavour-packed, this dish spotlights contemporary Asian flavours, bringing together a colourful crew of farm-fresh produce that's locally grown and produced. Clean, crisp, and refreshing, it's easy and effortless to prep and assemble...all while looking like a million bucks! Ingredients:- For the Turmeric Rice: - Jasmine Rice, 75g - Fresh Turmeric, 3g - Lemongrass, 5g - Coconut Milk Powder, 3g - Water, 75ml For the Ponzu Sauce: - Lemon Juice, 60ml - Rice Vinegar, 30ml - Mirin, 30ml - Brown Sugar, 30g - Kikoman Soya, 30ml - Dashi Powder, 30g - Dry Combo Leaves, 20g For the seasoning and topping: - Avocado, 30g - Pickled Pink Radish, 15g - Pickled Carrot, 15g - Ponzu-dressed Shiitake, 22g - Red Cabbage, 10g - Kimchi + Cucumber, 20g - Ginger and Scallion Rubbed Tofu, 25g - Mixed Herbs, fresh Method:- • Cook the jasmine rice with grated fresh turmeric, crushed lemongrass, and coconut milk powder in a rice cooker. • Combine all the Ponzu ingredients in a bowl and whisk until well combined. • Marinate the shiitake mushrooms in the Ponzu dressing. • Toss sliced English cucumber with kimchi. • Season the tofu with salt, pepper, and oil. Pan-sear and cut into cubes. • Slice the avocado and chop the remaining veggies. • To plate, place the rice at the centre of the serving bowl. Arrange the veggies such that they surround the rice. Garnish with fresh herbs and a drizzle of hoisin melon sauce. Photo Credits: @whiteplatestories #HealthyEating HealthyFood #EatYourVeggies #EatYourGreens #EatHealthy #EatHealthyBeHealthy #CleanEating #HealthyBowls #LunchBowl #Food #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

'Wholesomeness in a bowl' best describes this gorgeous Lunch Bowl, coming to you from @pluralrestaurant, to turn that midweek frown upside down. Nutrition- and flavour-packed, this dish spotlights contemporary Asian flavours, bringing together a colourful crew of farm-fresh produce that's locally grown and produced. Clean, crisp, and refreshing, it's easy and effortless to prep and assemble...all while looking like a million bucks! Ingredients:- For the Turmeric Rice: - Jasmine Rice, 75g - Fresh Turmeric, 3g - Lemongrass, 5g - Coconut Milk Powder, 3g - Water, 75ml For the Ponzu Sauce: - Lemon Juice, 60ml - Rice Vinegar, 30ml - Mirin, 30ml - Brown Sugar, 30g - Kikoman Soya, 30ml - Dashi Powder, 30g - Dry Combo Leaves, 20g For the seasoning and topping: - Avocado, 30g - Pickled Pink Radish, 15g - Pickled Carrot, 15g - Ponzu-dressed Shiitake, 22g - Red Cabbage, 10g - Kimchi + Cucumber, 20g - Ginger and Scallion Rubbed Tofu, 25g - Mixed Herbs, fresh Method:- • Cook the jasmine rice with grated fresh turmeric, crushed lemongrass, and coconut milk powder in a rice cooker. • Combine all the Ponzu ingredients in a bowl and whisk until well combined. • Marinate the shiitake mushrooms in the Ponzu dressing. • Toss sliced English cucumber with kimchi. • Season the tofu with salt, pepper, and oil. Pan-sear and cut into cubes. • Slice the avocado and chop the remaining veggies. • To plate, place the rice at the centre of the serving bowl. Arrange the veggies such that they surround the rice. Garnish with fresh herbs and a drizzle of hoisin melon sauce. Photo Credits: @whiteplatestories #HealthyEating HealthyFood #EatYourVeggies #EatYourGreens #EatHealthy #EatHealthyBeHealthy #CleanEating #HealthyBowls #LunchBowl #Food #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

'Wholesomeness in a bowl' best describes this gorgeous Lunch Bowl, coming to you from @pluralrestaurant, to turn that midweek frown upside down. Nutrition- and flavour-packed, this dish spotlights contemporary Asian flavours, bringing together a colourful crew of farm-fresh produce that's locally grown and produced. Clean, crisp, and refreshing, it's easy and effortless to prep and assemble...all while looking like a million bucks! Ingredients:- For the Turmeric Rice: - Jasmine Rice, 75g - Fresh Turmeric, 3g - Lemongrass, 5g - Coconut Milk Powder, 3g - Water, 75ml For the Ponzu Sauce: - Lemon Juice, 60ml - Rice Vinegar, 30ml - Mirin, 30ml - Brown Sugar, 30g - Kikoman Soya, 30ml - Dashi Powder, 30g - Dry Combo Leaves, 20g For the seasoning and topping: - Avocado, 30g - Pickled Pink Radish, 15g - Pickled Carrot, 15g - Ponzu-dressed Shiitake, 22g - Red Cabbage, 10g - Kimchi + Cucumber, 20g - Ginger and Scallion Rubbed Tofu, 25g - Mixed Herbs, fresh Method:- • Cook the jasmine rice with grated fresh turmeric, crushed lemongrass, and coconut milk powder in a rice cooker. • Combine all the Ponzu ingredients in a bowl and whisk until well combined. • Marinate the shiitake mushrooms in the Ponzu dressing. • Toss sliced English cucumber with kimchi. • Season the tofu with salt, pepper, and oil. Pan-sear and cut into cubes. • Slice the avocado and chop the remaining veggies. • To plate, place the rice at the centre of the serving bowl. Arrange the veggies such that they surround the rice. Garnish with fresh herbs and a drizzle of hoisin melon sauce. Photo Credits: @whiteplatestories #HealthyEating HealthyFood #EatYourVeggies #EatYourGreens #EatHealthy #EatHealthyBeHealthy #CleanEating #HealthyBowls #LunchBowl #Food #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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What's festive season without mithai? And what's Diwali without ladoos? Unthinkable. And unacceptable. That's what. It's almost time for the many joyous celebrations and get-togethers to commence, and if you're looking for a quick, easy sweetmeat to make to get the festivities rolling, it doesn't get better than these Rava Ladoos from @theepicurist. A sureshot crowd-pleaser, these little balls of sugary goodness, though unassuming in appearance, boast a sublime flavour combination that features some of Indian festive sweets' most beloved ingredients, including saffron, cardamom, coconut, and of course, rava. Now, let's see those pots and pans, so we can get rolling! Ingredients:- - Semolina (Sooji/ Rava), 4 cups, very fine - Ghee, 1 cup, runny (not thickened) - Coconut, 1 1/2 cups, freshly grated - Sugar, 2 1/2 cups - Water, 1 3/4 cups - Cardamom Powder, 1 tsp - Saffron Strands, a pinch Method:- • Heat the ghee and roast the semolina on a low-to-medium flame. • Stir for 20-30 minutes until the flour turns golden-brown. • Add the freshly grated coconut and stir for another 20 minutes until the mixture turns pink. • Remove from heat. • For the sugar syrup, melt the sugar in the water over a medium flame and turn off the flame once it comes to a boil. Add in the saffron strands and cardamom powder. • Add the syrup to the semolina mixture and mix well until it cools down. • Once cool, transfer to a large plate and knead well. • Separate tiny ladoo-sized portions and roll. #Mithai #Ladoo #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

What's festive season without mithai? And what's Diwali without ladoos? Unthinkable. And unacceptable. That's what. It's almost time for the many joyous celebrations and get-togethers to commence, and if you're looking for a quick, easy sweetmeat to make to get the festivities rolling, it doesn't get better than these Rava Ladoos from @theepicurist. A sureshot crowd-pleaser, these little balls of sugary goodness, though unassuming in appearance, boast a sublime flavour combination that features some of Indian festive sweets' most beloved ingredients, including saffron, cardamom, coconut, and of course, rava. Now, let's see those pots and pans, so we can get rolling! Ingredients:- - Semolina (Sooji/ Rava), 4 cups, very fine - Ghee, 1 cup, runny (not thickened) - Coconut, 1 1/2 cups, freshly grated - Sugar, 2 1/2 cups - Water, 1 3/4 cups - Cardamom Powder, 1 tsp - Saffron Strands, a pinch Method:- • Heat the ghee and roast the semolina on a low-to-medium flame. • Stir for 20-30 minutes until the flour turns golden-brown. • Add the freshly grated coconut and stir for another 20 minutes until the mixture turns pink. • Remove from heat. • For the sugar syrup, melt the sugar in the water over a medium flame and turn off the flame once it comes to a boil. Add in the saffron strands and cardamom powder. • Add the syrup to the semolina mixture and mix well until it cools down. • Once cool, transfer to a large plate and knead well. • Separate tiny ladoo-sized portions and roll. #Mithai #Ladoo #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

What's festive season without mithai? And what's Diwali without ladoos? Unthinkable. And unacceptable. That's what. It's almost time for the many joyous celebrations and get-togethers to commence, and if you're looking for a quick, easy sweetmeat to make to get the festivities rolling, it doesn't get better than these Rava Ladoos from @theepicurist. A sureshot crowd-pleaser, these little balls of sugary goodness, though unassuming in appearance, boast a sublime flavour combination that features some of Indian festive sweets' most beloved ingredients, including saffron, cardamom, coconut, and of course, rava. Now, let's see those pots and pans, so we can get rolling! Ingredients:- - Semolina (Sooji/ Rava), 4 cups, very fine - Ghee, 1 cup, runny (not thickened) - Coconut, 1 1/2 cups, freshly grated - Sugar, 2 1/2 cups - Water, 1 3/4 cups - Cardamom Powder, 1 tsp - Saffron Strands, a pinch Method:- • Heat the ghee and roast the semolina on a low-to-medium flame. • Stir for 20-30 minutes until the flour turns golden-brown. • Add the freshly grated coconut and stir for another 20 minutes until the mixture turns pink. • Remove from heat. • For the sugar syrup, melt the sugar in the water over a medium flame and turn off the flame once it comes to a boil. Add in the saffron strands and cardamom powder. • Add the syrup to the semolina mixture and mix well until it cools down. • Once cool, transfer to a large plate and knead well. • Separate tiny ladoo-sized portions and roll. #Mithai #Ladoo #FestiveSweets #FestiveDesserts #Dessert #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #Dessertstagram #Food #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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