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Thanksgiving leftovers? On a Friday night? As if! 🙄 We're doing #FridayNightDinerDinner right with this plate of Southern-style crispy fried chicken, served on a bed of waffles, dripping with just a little too much syrup for our own good. That's the thing about diner meals, though. They're messy, oily, greasy...kind to our palates but not as kind to our waistlines. Still, somehow, they have have the uncanny ability to convince us to bin our diets, without servings of guilt. Why? Because, at the end of the day, they're the meals that remind us of home. Simple, no-frills home-style meals in a simple, no-frills homey environment. And some days, that's really all we're looking for. #ChickenAndWaffles #DinerFood #Food #FoodFood #Foodies #FoodLover #FoodLove #InstaFood #Foodstagram #FoodOfInstagram #FoodInsta #foodblogfeed

Thanksgiving leftovers? On a Friday night? As if! 🙄 We're doing #FridayNightDinerDinner right with this plate of Southern-style crispy fried chicken, served on a bed of waffles, dripping with just a little too much syrup for our own good. That's the thing about diner meals, though. They're messy, oily, greasy...kind to our palates but not as kind to our waistlines. Still, somehow, they have have the uncanny ability to convince us to bin our diets, without servings of guilt. Why? Because, at the end of the day, they're the meals that remind us of home. Simple, no-frills home-style meals in a simple, no-frills homey environment. And some days, that's really all we're looking for. #ChickenAndWaffles #DinerFood #Food #FoodFood #Foodies #FoodLover #FoodLove #InstaFood #Foodstagram #FoodOfInstagram #FoodInsta #foodblogfeed

Thanksgiving leftovers? On a Friday night? As if! 🙄 We're doing #FridayNightDinerDinner right with this plate of Southern-style crispy fried chicken, served on a bed of waffles, dripping with just a little too much syrup for our own good. That's the thing about diner meals, though. They're messy, oily, greasy...kind to our palates but not as kind to our waistlines. Still, somehow, they have have the uncanny ability to convince us to bin our diets, without servings of guilt. Why? Because, at the end of the day, they're the meals that remind us of home. Simple, no-frills home-style meals in a simple, no-frills homey environment. And some days, that's really all we're looking for. #ChickenAndWaffles #DinerFood #Food #FoodFood #Foodies #FoodLover #FoodLove #InstaFood #Foodstagram #FoodOfInstagram #FoodInsta #foodblogfeed

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Recipe Of The Week | One Pot Vegan Chili • Long time no c-hili If you've got them chills and they're multiplying, seek comfort and warmth in a bowl of our nourishing chili. Our #RecipeOfTheWeek recreates a Tex-Mex icon by serving up a stew-like consistency that's brimming with beans and spiced-up with sharp, sapid seasonings. Although many chili purists (read: Texans) dispute the inclusion of beans in chili, maintaining that authentic chili should contain nothing more than a trinity of chili peppers, meat, and spices, Midwesterners tend to disagree. We're inclined to side with the latter because we can't imagine a chili that's not full of beans (literally and figuratively!). One pot + a bunch of wholesome ingredients thrown in = a recipe for spicy success! Here's what you'll need to stir yourself up a bowl:- - Oil, 2 tbsp - Onion, 1, medium-sized, diced - Red Pepper, 1, medium-sized, diced - Sea Salt, 1/2 tsp - Black Pepper, 1/2 tsp  - Jalapeño, 1, small, diced - Garlic, 2 tbsp, chopped - Cayenne Pepper, 3 tbsp  - Cumin, 2 tbsp, ground  - Smoked Paprika,1 tsp - Tomatoes, 2 cans - Tomato Puree, 3 tbsp - Water, 2 cups  - Red Lentils, 3/4 cup, dry  - Kidney Beans, 1 1/2 cups, canned  - Black Beans, 1 1/2 cups, canned  - Maple Syrup, 1-2 tbsp - Cilantro, 2 tbsp, chopped - Avocado, sliced (optional) #Chili #ChiliBowl #ChiliRecipe #Food #Foodstagram #InstaFood #Foodies #FoodLover #Food #FoodFood #FoodLove #FoodInstagram #FoodBlogFeed #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Recipe Of The Week | One Pot Vegan Chili • Long time no c-hili If you've got them chills and they're multiplying, seek comfort and warmth in a bowl of our nourishing chili. Our #RecipeOfTheWeek recreates a Tex-Mex icon by serving up a stew-like consistency that's brimming with beans and spiced-up with sharp, sapid seasonings. Although many chili purists (read: Texans) dispute the inclusion of beans in chili, maintaining that authentic chili should contain nothing more than a trinity of chili peppers, meat, and spices, Midwesterners tend to disagree. We're inclined to side with the latter because we can't imagine a chili that's not full of beans (literally and figuratively!). One pot + a bunch of wholesome ingredients thrown in = a recipe for spicy success! Here's what you'll need to stir yourself up a bowl:- - Oil, 2 tbsp - Onion, 1, medium-sized, diced - Red Pepper, 1, medium-sized, diced - Sea Salt, 1/2 tsp - Black Pepper, 1/2 tsp  - Jalapeño, 1, small, diced - Garlic, 2 tbsp, chopped - Cayenne Pepper, 3 tbsp  - Cumin, 2 tbsp, ground  - Smoked Paprika,1 tsp - Tomatoes, 2 cans - Tomato Puree, 3 tbsp - Water, 2 cups  - Red Lentils, 3/4 cup, dry  - Kidney Beans, 1 1/2 cups, canned  - Black Beans, 1 1/2 cups, canned  - Maple Syrup, 1-2 tbsp - Cilantro, 2 tbsp, chopped - Avocado, sliced (optional) #Chili #ChiliBowl #ChiliRecipe #Food #Foodstagram #InstaFood #Foodies #FoodLover #Food #FoodFood #FoodLove #FoodInstagram #FoodBlogFeed #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Recipe Of The Week | One Pot Vegan Chili • Long time no c-hili If you've got them chills and they're multiplying, seek comfort and warmth in a bowl of our nourishing chili. Our #RecipeOfTheWeek recreates a Tex-Mex icon by serving up a stew-like consistency that's brimming with beans and spiced-up with sharp, sapid seasonings. Although many chili purists (read: Texans) dispute the inclusion of beans in chili, maintaining that authentic chili should contain nothing more than a trinity of chili peppers, meat, and spices, Midwesterners tend to disagree. We're inclined to side with the latter because we can't imagine a chili that's not full of beans (literally and figuratively!). One pot + a bunch of wholesome ingredients thrown in = a recipe for spicy success! Here's what you'll need to stir yourself up a bowl:- - Oil, 2 tbsp - Onion, 1, medium-sized, diced - Red Pepper, 1, medium-sized, diced - Sea Salt, 1/2 tsp - Black Pepper, 1/2 tsp  - Jalapeño, 1, small, diced - Garlic, 2 tbsp, chopped - Cayenne Pepper, 3 tbsp  - Cumin, 2 tbsp, ground  - Smoked Paprika,1 tsp - Tomatoes, 2 cans - Tomato Puree, 3 tbsp - Water, 2 cups  - Red Lentils, 3/4 cup, dry  - Kidney Beans, 1 1/2 cups, canned  - Black Beans, 1 1/2 cups, canned  - Maple Syrup, 1-2 tbsp - Cilantro, 2 tbsp, chopped - Avocado, sliced (optional) #Chili #ChiliBowl #ChiliRecipe #Food #Foodstagram #InstaFood #Foodies #FoodLover #Food #FoodFood #FoodLove #FoodInstagram #FoodBlogFeed #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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A kerfuffle over truffle? We're not proud of it, but we'll admit we're guilty as charged. In our defence, it's tough to part with even the tiniest portion of this Wild Mushroom Fried Rice with Truffle Oil, tossed up by @chefvikram, founder and chef at Tamak and Zao Cha House. Steamed jasmine rice, heaped with a variety of magical (note the 'al') mushrooms, and finished with a drizzle of truffle oil—this dish is giving us...needs. And we're not inclined to share. So, here's a breakdown of how you can go about prepping this wholesome meal yourself instead. Ingredients:- - Jasmine Rice, 500g, steamed - Shiitake Mushrooms, 3, dry - Button Mushrooms, 8 - Shimeji Mushrooms, 20 - Salt, to taste - White Pepper Powder, 1/2 tsp - Aromatic Seasoning Powder, 2 tsp - Light Soy Sauce, 1 tsp - Black Truffle Paste, 1/2 tsp - White Truffle Oil, 1 tsp Method:- To prep the mushrooms: • Rinse and soak dry shiitake mushrooms in hot water for an hour. Once they double in size, drain the liquid. Discard the stems and dice the cap. • Wash the button mushrooms in water, drain and dice. Keep aside. • Rinse the shimeji mushrooms and cut away the tough interconnected portion at the bottom of the bundle. Set aside the stalks. • Blanch all the prepped mushrooms in boiling water and keep aside. To prep the rice: • Heat the wok/frying pan to its smoking point to season it, so that the rice doesn't stick. Pour in oil and stir well. Heat again to smoking point and then take off heat. • Once the wok is seasoned, add the steamed jasmine rice, take it back to heat, and toss. • Take off heat and add salt, pepper, aromatic seasoning powder, and light soy sauce. • Bring the rice back to heat and continue to toss for 30 seconds to evenly mix the seasoning. • Add all blanched mushrooms and the black truffle paste, and give it a quick toss. • Empty the rice into a bowl. Serve hot with a drizzle of white truffle oil. #TruffleOil #TruffleLover #TruffleRecipe #MushroomRecipes #MushroomLover #Food #FoodBlogFeed #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

A kerfuffle over truffle? We're not proud of it, but we'll admit we're guilty as charged. In our defence, it's tough to part with even the tiniest portion of this Wild Mushroom Fried Rice with Truffle Oil, tossed up by @chefvikram, founder and chef at Tamak and Zao Cha House. Steamed jasmine rice, heaped with a variety of magical (note the 'al') mushrooms, and finished with a drizzle of truffle oil—this dish is giving us...needs. And we're not inclined to share. So, here's a breakdown of how you can go about prepping this wholesome meal yourself instead. Ingredients:- - Jasmine Rice, 500g, steamed - Shiitake Mushrooms, 3, dry - Button Mushrooms, 8 - Shimeji Mushrooms, 20 - Salt, to taste - White Pepper Powder, 1/2 tsp - Aromatic Seasoning Powder, 2 tsp - Light Soy Sauce, 1 tsp - Black Truffle Paste, 1/2 tsp - White Truffle Oil, 1 tsp Method:- To prep the mushrooms: • Rinse and soak dry shiitake mushrooms in hot water for an hour. Once they double in size, drain the liquid. Discard the stems and dice the cap. • Wash the button mushrooms in water, drain and dice. Keep aside. • Rinse the shimeji mushrooms and cut away the tough interconnected portion at the bottom of the bundle. Set aside the stalks. • Blanch all the prepped mushrooms in boiling water and keep aside. To prep the rice: • Heat the wok/frying pan to its smoking point to season it, so that the rice doesn't stick. Pour in oil and stir well. Heat again to smoking point and then take off heat. • Once the wok is seasoned, add the steamed jasmine rice, take it back to heat, and toss. • Take off heat and add salt, pepper, aromatic seasoning powder, and light soy sauce. • Bring the rice back to heat and continue to toss for 30 seconds to evenly mix the seasoning. • Add all blanched mushrooms and the black truffle paste, and give it a quick toss. • Empty the rice into a bowl. Serve hot with a drizzle of white truffle oil. #TruffleOil #TruffleLover #TruffleRecipe #MushroomRecipes #MushroomLover #Food #FoodBlogFeed #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

A kerfuffle over truffle? We're not proud of it, but we'll admit we're guilty as charged. In our defence, it's tough to part with even the tiniest portion of this Wild Mushroom Fried Rice with Truffle Oil, tossed up by @chefvikram, founder and chef at Tamak and Zao Cha House. Steamed jasmine rice, heaped with a variety of magical (note the 'al') mushrooms, and finished with a drizzle of truffle oil—this dish is giving us...needs. And we're not inclined to share. So, here's a breakdown of how you can go about prepping this wholesome meal yourself instead. Ingredients:- - Jasmine Rice, 500g, steamed - Shiitake Mushrooms, 3, dry - Button Mushrooms, 8 - Shimeji Mushrooms, 20 - Salt, to taste - White Pepper Powder, 1/2 tsp - Aromatic Seasoning Powder, 2 tsp - Light Soy Sauce, 1 tsp - Black Truffle Paste, 1/2 tsp - White Truffle Oil, 1 tsp Method:- To prep the mushrooms: • Rinse and soak dry shiitake mushrooms in hot water for an hour. Once they double in size, drain the liquid. Discard the stems and dice the cap. • Wash the button mushrooms in water, drain and dice. Keep aside. • Rinse the shimeji mushrooms and cut away the tough interconnected portion at the bottom of the bundle. Set aside the stalks. • Blanch all the prepped mushrooms in boiling water and keep aside. To prep the rice: • Heat the wok/frying pan to its smoking point to season it, so that the rice doesn't stick. Pour in oil and stir well. Heat again to smoking point and then take off heat. • Once the wok is seasoned, add the steamed jasmine rice, take it back to heat, and toss. • Take off heat and add salt, pepper, aromatic seasoning powder, and light soy sauce. • Bring the rice back to heat and continue to toss for 30 seconds to evenly mix the seasoning. • Add all blanched mushrooms and the black truffle paste, and give it a quick toss. • Empty the rice into a bowl. Serve hot with a drizzle of white truffle oil. #TruffleOil #TruffleLover #TruffleRecipe #MushroomRecipes #MushroomLover #Food #FoodBlogFeed #InstaFood #Foodstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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Correct us if we're wrong, but the Monday morning after a festive weekend full of indulgences demands something stronger and sweeter than coffee. So, here we are, jolting ourselves awake from our festive hangover by drowning our blues in copious cups of creamy, cooling, refreshing lassi, oblivious entirely to frothy moustaches and burgeoning waistlines. Here's THREE types of lassis to arm you with the energy and will you need to get through a challenging workweek. The more the merrier—and milkier—after all! Ingredients:- For Kesar Pista Lassi: - Arqa Saffron, a pinch or two - Pistachio, 3 tbsp - Curd, 1 cup - Sugar, 2 tbsp For Masala Chai Lassi: - Masala Chai from THT, 2 tsp - Water, 3 tbsp - Curd, 1 cup - Sugar, 2 tbsp For Papaya and Honey Lassi: - Bustaan Honey, 3 tbsp - Papaya Purée, 1/2 cup - Curd, 1 cup - Sugar, 2 tbsp Method (for all):- • In a blender, add a cup of thick, chilled curd. • Add in the sugar, followed by the rest of the ingredients. • Blend until the ingredients are well combined. • Finally, pour to serve. #Lassi #Food #FoodBlogFeed #InstaFood #Foodstagram #Foodie #FoodLovers #EatingForTheInsta #FoodLove #FoodOfTheDay #ReelItFeelIt #ReelsInstagram

Correct us if we're wrong, but the Monday morning after a festive weekend full of indulgences demands something stronger and sweeter than coffee. So, here we are, jolting ourselves awake from our festive hangover by drowning our blues in copious cups of creamy, cooling, refreshing lassi, oblivious entirely to frothy moustaches and burgeoning waistlines. Here's THREE types of lassis to arm you with the energy and will you need to get through a challenging workweek. The more the merrier—and milkier—after all! Ingredients:- For Kesar Pista Lassi: - Arqa Saffron, a pinch or two - Pistachio, 3 tbsp - Curd, 1 cup - Sugar, 2 tbsp For Masala Chai Lassi: - Masala Chai from THT, 2 tsp - Water, 3 tbsp - Curd, 1 cup - Sugar, 2 tbsp For Papaya and Honey Lassi: - Bustaan Honey, 3 tbsp - Papaya Purée, 1/2 cup - Curd, 1 cup - Sugar, 2 tbsp Method (for all):- • In a blender, add a cup of thick, chilled curd. • Add in the sugar, followed by the rest of the ingredients. • Blend until the ingredients are well combined. • Finally, pour to serve. #Lassi #Food #FoodBlogFeed #InstaFood #Foodstagram #Foodie #FoodLovers #EatingForTheInsta #FoodLove #FoodOfTheDay #ReelItFeelIt #ReelsInstagram

Correct us if we're wrong, but the Monday morning after a festive weekend full of indulgences demands something stronger and sweeter than coffee. So, here we are, jolting ourselves awake from our festive hangover by drowning our blues in copious cups of creamy, cooling, refreshing lassi, oblivious entirely to frothy moustaches and burgeoning waistlines. Here's THREE types of lassis to arm you with the energy and will you need to get through a challenging workweek. The more the merrier—and milkier—after all! Ingredients:- For Kesar Pista Lassi: - Arqa Saffron, a pinch or two - Pistachio, 3 tbsp - Curd, 1 cup - Sugar, 2 tbsp For Masala Chai Lassi: - Masala Chai from THT, 2 tsp - Water, 3 tbsp - Curd, 1 cup - Sugar, 2 tbsp For Papaya and Honey Lassi: - Bustaan Honey, 3 tbsp - Papaya Purée, 1/2 cup - Curd, 1 cup - Sugar, 2 tbsp Method (for all):- • In a blender, add a cup of thick, chilled curd. • Add in the sugar, followed by the rest of the ingredients. • Blend until the ingredients are well combined. • Finally, pour to serve. #Lassi #Food #FoodBlogFeed #InstaFood #Foodstagram #Foodie #FoodLovers #EatingForTheInsta #FoodLove #FoodOfTheDay #ReelItFeelIt #ReelsInstagram

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Step aside, vegetarian meals. You've been kind to us these last few weeks, but today's the the last day of Diwali, and it demands some indulgent, hearty non-vegetarian fare! This Bhai Dooj, press pause on non-stop sibling rivalry and use the culture-mandated occasion to express your love for your sisters and brothers instead by darting into the kitchen and cooking them this deeply satisfying Safaed Murg—an Anuradha Joshi-Medhora classic inspired by her love for all things epicurean from the royal kitchens of Malwan. Although this restaurant-style dish from the chef behind @charoli_foods might seem like a lot of work, it's actually pretty uncomplicated to put together. But don't take our word for it; give it a shot yourself. Ingredients:- - Chicken Leg, 1 kg - Cardamom, 4 pods - Cloves, 8 buds - Cinnamon Stick, 2" - Dahi, 2 katoris - Cashew Paste, 3/4 katori - Ginger Paste, 2 tsp - Garlic Paste, 1 tsp - Mawa, 1 katori - Ghee, 1 katori - Lime, 1 - Fried Onion Paste, 1 katori - Green Chillies - Salt, to taste Method:- • In a kadhai, pour ghee and add in the whole masalas. • After two minutes, add in the ginger and garlic pastes. • Follow this up by adding the mawa. • Roast all ingredients. • Once the raw smell has vanished, add in the green chillies, chicken legs, cashew paste, and fried onion paste. • Cover and cook on a dum, on a slow flame, for 20-30 minutes. • Open the dum, squeeze a bit of lime, and serve. #Food #FoodBlogFeed #InstaFood #Foodstagram #Foodie #FoodLovers #EatingForTheInsta #FoodLove #FoodOfTheDay

Step aside, vegetarian meals. You've been kind to us these last few weeks, but today's the the last day of Diwali, and it demands some indulgent, hearty non-vegetarian fare! This Bhai Dooj, press pause on non-stop sibling rivalry and use the culture-mandated occasion to express your love for your sisters and brothers instead by darting into the kitchen and cooking them this deeply satisfying Safaed Murg—an Anuradha Joshi-Medhora classic inspired by her love for all things epicurean from the royal kitchens of Malwan. Although this restaurant-style dish from the chef behind @charoli_foods might seem like a lot of work, it's actually pretty uncomplicated to put together. But don't take our word for it; give it a shot yourself. Ingredients:- - Chicken Leg, 1 kg - Cardamom, 4 pods - Cloves, 8 buds - Cinnamon Stick, 2" - Dahi, 2 katoris - Cashew Paste, 3/4 katori - Ginger Paste, 2 tsp - Garlic Paste, 1 tsp - Mawa, 1 katori - Ghee, 1 katori - Lime, 1 - Fried Onion Paste, 1 katori - Green Chillies - Salt, to taste Method:- • In a kadhai, pour ghee and add in the whole masalas. • After two minutes, add in the ginger and garlic pastes. • Follow this up by adding the mawa. • Roast all ingredients. • Once the raw smell has vanished, add in the green chillies, chicken legs, cashew paste, and fried onion paste. • Cover and cook on a dum, on a slow flame, for 20-30 minutes. • Open the dum, squeeze a bit of lime, and serve. #Food #FoodBlogFeed #InstaFood #Foodstagram #Foodie #FoodLovers #EatingForTheInsta #FoodLove #FoodOfTheDay

Step aside, vegetarian meals. You've been kind to us these last few weeks, but today's the the last day of Diwali, and it demands some indulgent, hearty non-vegetarian fare! This Bhai Dooj, press pause on non-stop sibling rivalry and use the culture-mandated occasion to express your love for your sisters and brothers instead by darting into the kitchen and cooking them this deeply satisfying Safaed Murg—an Anuradha Joshi-Medhora classic inspired by her love for all things epicurean from the royal kitchens of Malwan. Although this restaurant-style dish from the chef behind @charoli_foods might seem like a lot of work, it's actually pretty uncomplicated to put together. But don't take our word for it; give it a shot yourself. Ingredients:- - Chicken Leg, 1 kg - Cardamom, 4 pods - Cloves, 8 buds - Cinnamon Stick, 2" - Dahi, 2 katoris - Cashew Paste, 3/4 katori - Ginger Paste, 2 tsp - Garlic Paste, 1 tsp - Mawa, 1 katori - Ghee, 1 katori - Lime, 1 - Fried Onion Paste, 1 katori - Green Chillies - Salt, to taste Method:- • In a kadhai, pour ghee and add in the whole masalas. • After two minutes, add in the ginger and garlic pastes. • Follow this up by adding the mawa. • Roast all ingredients. • Once the raw smell has vanished, add in the green chillies, chicken legs, cashew paste, and fried onion paste. • Cover and cook on a dum, on a slow flame, for 20-30 minutes. • Open the dum, squeeze a bit of lime, and serve. #Food #FoodBlogFeed #InstaFood #Foodstagram #Foodie #FoodLovers #EatingForTheInsta #FoodLove #FoodOfTheDay

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If you stare long and hard enough at our Cheese Connoisseur gift box, chances are that the word 'diet' will magically erase itself from your dictionary (and your life). Call it a Diwali miracle, if you will. With its exhaustive selection of 15+ handcrafted premium, classic, and luxury cheeses in the most appetising flavours conceivable, The Cheese Connoisseur really is the mother of all cheese platters. Since you're at liberty to choose, spoil yourself silly by picking out your favourites and customising your hamper such that it's tailored to appeal to the turophile in you...and those celebrating with you. Also included in this hamper are a variety of exceptional accompaniments to elevate your cheesy experience, including olives, roasted red pepper pesto, truffle lacquered nuts, flavoured crackers and straws, fresh fruits and herbs, and plenty more. So, can we all finally agree that there is no such thing as being 'in the mood' for cheese? And graciously and willingly accepting that cheese, in itself, is a whole mood? Get your paws on The Cheese Connoisseur at a Foodhall near you or visit us online at www.foodhallonline.com to place your order. #Cheese #CheesePlatter #CheeseHamper #CheeseLover #CheeseLove #CheeseLife #SayCheese #Cheeseboard #GrazingBoard #Food #InstaFood #Food #Food #FoodBlogFeed #Foodstagram #InstaFood #GoodFood #GoodFoodGoodMood #EatingForTheInsta

If you stare long and hard enough at our Cheese Connoisseur gift box, chances are that the word 'diet' will magically erase itself from your dictionary (and your life). Call it a Diwali miracle, if you will. With its exhaustive selection of 15+ handcrafted premium, classic, and luxury cheeses in the most appetising flavours conceivable, The Cheese Connoisseur really is the mother of all cheese platters. Since you're at liberty to choose, spoil yourself silly by picking out your favourites and customising your hamper such that it's tailored to appeal to the turophile in you...and those celebrating with you. Also included in this hamper are a variety of exceptional accompaniments to elevate your cheesy experience, including olives, roasted red pepper pesto, truffle lacquered nuts, flavoured crackers and straws, fresh fruits and herbs, and plenty more. So, can we all finally agree that there is no such thing as being 'in the mood' for cheese? And graciously and willingly accepting that cheese, in itself, is a whole mood? Get your paws on The Cheese Connoisseur at a Foodhall near you or visit us online at www.foodhallonline.com to place your order. #Cheese #CheesePlatter #CheeseHamper #CheeseLover #CheeseLove #CheeseLife #SayCheese #Cheeseboard #GrazingBoard #Food #InstaFood #Food #Food #FoodBlogFeed #Foodstagram #InstaFood #GoodFood #GoodFoodGoodMood #EatingForTheInsta

If you stare long and hard enough at our Cheese Connoisseur gift box, chances are that the word 'diet' will magically erase itself from your dictionary (and your life). Call it a Diwali miracle, if you will. With its exhaustive selection of 15+ handcrafted premium, classic, and luxury cheeses in the most appetising flavours conceivable, The Cheese Connoisseur really is the mother of all cheese platters. Since you're at liberty to choose, spoil yourself silly by picking out your favourites and customising your hamper such that it's tailored to appeal to the turophile in you...and those celebrating with you. Also included in this hamper are a variety of exceptional accompaniments to elevate your cheesy experience, including olives, roasted red pepper pesto, truffle lacquered nuts, flavoured crackers and straws, fresh fruits and herbs, and plenty more. So, can we all finally agree that there is no such thing as being 'in the mood' for cheese? And graciously and willingly accepting that cheese, in itself, is a whole mood? Get your paws on The Cheese Connoisseur at a Foodhall near you or visit us online at www.foodhallonline.com to place your order. #Cheese #CheesePlatter #CheeseHamper #CheeseLover #CheeseLove #CheeseLife #SayCheese #Cheeseboard #GrazingBoard #Food #InstaFood #Food #Food #FoodBlogFeed #Foodstagram #InstaFood #GoodFood #GoodFoodGoodMood #EatingForTheInsta

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We're just standing in front of this heavenly malai chini toast, thanking it for blessing our feeds and humbly asking for it to magically get in our bellies. As we turn the corner to celebrate Diwali, there's no better time to revisit this Bengali icon, the earliest crumbs of which can be traced to the bylanes of colonial Calcutta's chai gully. In fact, thanks for this invention can largely be attributed to the British, who opened our eyes (and stomachs) to the art of sliced bread layered with butter. Today, it's safe to say that childhood nostalgia doesn't come sweeter than a bed of warm toasted bread blanketed in smooth, luscious clotted cream that's been slathered on all-too-generously and topped off sparkly caramelised sugar crystals (you may send those sprinkling credits Salt Bae's way, if you please). Best enjoyed with a cup of piping hot tea this time of the year, when the mercury plummets and wintry aromas fill the air. What's your go-to nostalgic nosh during festive season? We'd love to know, so drop your answers in the comments below! #Food #FoodBlogFeed #InstaFood #FoodFoodFood #Foodstagram #FoodLover #FoodLove #FoodOfTheDay #EatingForTheInsta #ReelItFeelIt #FoodReels

We're just standing in front of this heavenly malai chini toast, thanking it for blessing our feeds and humbly asking for it to magically get in our bellies. As we turn the corner to celebrate Diwali, there's no better time to revisit this Bengali icon, the earliest crumbs of which can be traced to the bylanes of colonial Calcutta's chai gully. In fact, thanks for this invention can largely be attributed to the British, who opened our eyes (and stomachs) to the art of sliced bread layered with butter. Today, it's safe to say that childhood nostalgia doesn't come sweeter than a bed of warm toasted bread blanketed in smooth, luscious clotted cream that's been slathered on all-too-generously and topped off sparkly caramelised sugar crystals (you may send those sprinkling credits Salt Bae's way, if you please). Best enjoyed with a cup of piping hot tea this time of the year, when the mercury plummets and wintry aromas fill the air. What's your go-to nostalgic nosh during festive season? We'd love to know, so drop your answers in the comments below! #Food #FoodBlogFeed #InstaFood #FoodFoodFood #Foodstagram #FoodLover #FoodLove #FoodOfTheDay #EatingForTheInsta #ReelItFeelIt #FoodReels

We're just standing in front of this heavenly malai chini toast, thanking it for blessing our feeds and humbly asking for it to magically get in our bellies. As we turn the corner to celebrate Diwali, there's no better time to revisit this Bengali icon, the earliest crumbs of which can be traced to the bylanes of colonial Calcutta's chai gully. In fact, thanks for this invention can largely be attributed to the British, who opened our eyes (and stomachs) to the art of sliced bread layered with butter. Today, it's safe to say that childhood nostalgia doesn't come sweeter than a bed of warm toasted bread blanketed in smooth, luscious clotted cream that's been slathered on all-too-generously and topped off sparkly caramelised sugar crystals (you may send those sprinkling credits Salt Bae's way, if you please). Best enjoyed with a cup of piping hot tea this time of the year, when the mercury plummets and wintry aromas fill the air. What's your go-to nostalgic nosh during festive season? We'd love to know, so drop your answers in the comments below! #Food #FoodBlogFeed #InstaFood #FoodFoodFood #Foodstagram #FoodLover #FoodLove #FoodOfTheDay #EatingForTheInsta #ReelItFeelIt #FoodReels

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It's the spookiest Sunday of the year, and there's no better day than today to get your lil goblins to strap on their aprons and join you in the kitchen as you whisk-up a batch or two of these ghoulishly good cookies! Soft, chewy, and frightfully sweet, they're super easy to bake and even easier to sink your fangs into! Don't believe us? Test it out yourself. Ingredients For the Sugar Cookies: Salted butter softened, 1 cup Granulated sugar, 1 cup Vanilla extract, 2 tsp Eggs, 2 All-purpose flour, 2.5 cups Baking powder, .75 tsp Salt, .5 tsp For the Icing: Butter - melted, 4 tbsp Cold milk, 1/4 cup Confectioners sugar, 3 cup Vanilla extract, 1 tsp Instructions To Make the sugar cookies: 1. Cream together butter and sugar in the bowl - Add vanilla and eggs and beat until combined. 2. Add flour, baking powder and salt and beat until combined and then divide the dough into two equal portions. 3. Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap and let it Chill 4. Preheat oven to 350 degrees F. 5. Line two to four large baking Meets with parchment paper, set aside and Place sugar cookie dough on a floured surface and roll to ½" thickness 6. Use your favorite cookie cutter shapes and cut out the dough and place them 1 apart on the prepared cookie sheets. Bake 7. Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges. 8. Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely, repeat! To make the icing: 1. Whisk together the melted butter and milk. 2. Add the vanilla and confectioners' sugar, beating until fluffy and smooth. Add more milk for a thinner consistency or more sugar for a thicker one - Color the icing with your food dye if you'd like. 3. Spread the icing onto the cookie and top with sprinkles. Wait till the icing has hardened (approx. 1 hour or less if refrigerated) before stacking or serving. #Halloween #HalloweenCandy #HalloweenSweets #Cookies #CookiesOfInstagram #Food #FoodBlogFeed #Foodstagram #InstaFood #GoodFood #GoodFoodGoodMood #EatingForTheInsta

It's the spookiest Sunday of the year, and there's no better day than today to get your lil goblins to strap on their aprons and join you in the kitchen as you whisk-up a batch or two of these ghoulishly good cookies! Soft, chewy, and frightfully sweet, they're super easy to bake and even easier to sink your fangs into! Don't believe us? Test it out yourself. Ingredients For the Sugar Cookies: Salted butter softened, 1 cup Granulated sugar, 1 cup Vanilla extract, 2 tsp Eggs, 2 All-purpose flour, 2.5 cups Baking powder, .75 tsp Salt, .5 tsp For the Icing: Butter - melted, 4 tbsp Cold milk, 1/4 cup Confectioners sugar, 3 cup Vanilla extract, 1 tsp Instructions To Make the sugar cookies: 1. Cream together butter and sugar in the bowl - Add vanilla and eggs and beat until combined. 2. Add flour, baking powder and salt and beat until combined and then divide the dough into two equal portions. 3. Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap and let it Chill 4. Preheat oven to 350 degrees F. 5. Line two to four large baking Meets with parchment paper, set aside and Place sugar cookie dough on a floured surface and roll to ½" thickness 6. Use your favorite cookie cutter shapes and cut out the dough and place them 1 apart on the prepared cookie sheets. Bake 7. Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges. 8. Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely, repeat! To make the icing: 1. Whisk together the melted butter and milk. 2. Add the vanilla and confectioners' sugar, beating until fluffy and smooth. Add more milk for a thinner consistency or more sugar for a thicker one - Color the icing with your food dye if you'd like. 3. Spread the icing onto the cookie and top with sprinkles. Wait till the icing has hardened (approx. 1 hour or less if refrigerated) before stacking or serving. #Halloween #HalloweenCandy #HalloweenSweets #Cookies #CookiesOfInstagram #Food #FoodBlogFeed #Foodstagram #InstaFood #GoodFood #GoodFoodGoodMood #EatingForTheInsta

It's the spookiest Sunday of the year, and there's no better day than today to get your lil goblins to strap on their aprons and join you in the kitchen as you whisk-up a batch or two of these ghoulishly good cookies! Soft, chewy, and frightfully sweet, they're super easy to bake and even easier to sink your fangs into! Don't believe us? Test it out yourself. Ingredients For the Sugar Cookies: Salted butter softened, 1 cup Granulated sugar, 1 cup Vanilla extract, 2 tsp Eggs, 2 All-purpose flour, 2.5 cups Baking powder, .75 tsp Salt, .5 tsp For the Icing: Butter - melted, 4 tbsp Cold milk, 1/4 cup Confectioners sugar, 3 cup Vanilla extract, 1 tsp Instructions To Make the sugar cookies: 1. Cream together butter and sugar in the bowl - Add vanilla and eggs and beat until combined. 2. Add flour, baking powder and salt and beat until combined and then divide the dough into two equal portions. 3. Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap and let it Chill 4. Preheat oven to 350 degrees F. 5. Line two to four large baking Meets with parchment paper, set aside and Place sugar cookie dough on a floured surface and roll to ½" thickness 6. Use your favorite cookie cutter shapes and cut out the dough and place them 1 apart on the prepared cookie sheets. Bake 7. Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges. 8. Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely, repeat! To make the icing: 1. Whisk together the melted butter and milk. 2. Add the vanilla and confectioners' sugar, beating until fluffy and smooth. Add more milk for a thinner consistency or more sugar for a thicker one - Color the icing with your food dye if you'd like. 3. Spread the icing onto the cookie and top with sprinkles. Wait till the icing has hardened (approx. 1 hour or less if refrigerated) before stacking or serving. #Halloween #HalloweenCandy #HalloweenSweets #Cookies #CookiesOfInstagram #Food #FoodBlogFeed #Foodstagram #InstaFood #GoodFood #GoodFoodGoodMood #EatingForTheInsta

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I scream, you scream, we all scream for T A R T I N E S! We're big fans of breakfast for dinner, and nothing does 'brinner' better than these French-style open-face sammies, available in a variety of delicious flavour pairings @thecafebyfoodhall. Thick slices of toasted bread smeared with condiments of choice and heaped with savoury toppings (think fresh veggies, meats, cheeses, and even nuts!), our Café's tartines are an excellent option for when you're craving something light yet wholesome, filling yet comforting. Waiting to be freshly baked at a Café by Foodhall close to you. #Tartines #OpenSandwich #SaturdaySnacks #Toast #Food #FoodBlogFeed #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

I scream, you scream, we all scream for T A R T I N E S! We're big fans of breakfast for dinner, and nothing does 'brinner' better than these French-style open-face sammies, available in a variety of delicious flavour pairings @thecafebyfoodhall. Thick slices of toasted bread smeared with condiments of choice and heaped with savoury toppings (think fresh veggies, meats, cheeses, and even nuts!), our Café's tartines are an excellent option for when you're craving something light yet wholesome, filling yet comforting. Waiting to be freshly baked at a Café by Foodhall close to you. #Tartines #OpenSandwich #SaturdaySnacks #Toast #Food #FoodBlogFeed #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

I scream, you scream, we all scream for T A R T I N E S! We're big fans of breakfast for dinner, and nothing does 'brinner' better than these French-style open-face sammies, available in a variety of delicious flavour pairings @thecafebyfoodhall. Thick slices of toasted bread smeared with condiments of choice and heaped with savoury toppings (think fresh veggies, meats, cheeses, and even nuts!), our Café's tartines are an excellent option for when you're craving something light yet wholesome, filling yet comforting. Waiting to be freshly baked at a Café by Foodhall close to you. #Tartines #OpenSandwich #SaturdaySnacks #Toast #Food #FoodBlogFeed #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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It's true what they say. Breakfast really is the most important meal of the day. Especially so on a morose Monday. Fittingly christened Morning Glory, our hamper has everything you need to help you banish those nasty Monday blues and motor through the day, with its delightful assortment of brekkie essentials, which comprises cranberry granola, a quick-fix vegan pancake mix, maple syrup, seed butter, and banana bread. Choose to keep it light with a bowl of granola and a glass of milk, enjoy a slice or two of banana bread with your favourite cuppa, or make Monday morning feel like a Sunday morning by whipping up a foolproof brekkie of pancakes with maple syrup. If you're particularly peckish, indulge a little of everything for a legit #BreakfastOfChampions. No day deserves it more than a Monday, we say! #Breakfast #BreakfastTime #BreakfastIdeas #HealthyBreakfast #Brekkie #Food #FoodBlogFeed #Foodstagram #InstaFood #GoodFood #GoodFoodGoodMood #OnlineHampers #GiftHampers #Foodhall #BlueRibbonByFoodhall #WrappedInABlueRibbon

It's true what they say. Breakfast really is the most important meal of the day. Especially so on a morose Monday. Fittingly christened Morning Glory, our hamper has everything you need to help you banish those nasty Monday blues and motor through the day, with its delightful assortment of brekkie essentials, which comprises cranberry granola, a quick-fix vegan pancake mix, maple syrup, seed butter, and banana bread. Choose to keep it light with a bowl of granola and a glass of milk, enjoy a slice or two of banana bread with your favourite cuppa, or make Monday morning feel like a Sunday morning by whipping up a foolproof brekkie of pancakes with maple syrup. If you're particularly peckish, indulge a little of everything for a legit #BreakfastOfChampions. No day deserves it more than a Monday, we say! #Breakfast #BreakfastTime #BreakfastIdeas #HealthyBreakfast #Brekkie #Food #FoodBlogFeed #Foodstagram #InstaFood #GoodFood #GoodFoodGoodMood #OnlineHampers #GiftHampers #Foodhall #BlueRibbonByFoodhall #WrappedInABlueRibbon

It's true what they say. Breakfast really is the most important meal of the day. Especially so on a morose Monday. Fittingly christened Morning Glory, our hamper has everything you need to help you banish those nasty Monday blues and motor through the day, with its delightful assortment of brekkie essentials, which comprises cranberry granola, a quick-fix vegan pancake mix, maple syrup, seed butter, and banana bread. Choose to keep it light with a bowl of granola and a glass of milk, enjoy a slice or two of banana bread with your favourite cuppa, or make Monday morning feel like a Sunday morning by whipping up a foolproof brekkie of pancakes with maple syrup. If you're particularly peckish, indulge a little of everything for a legit #BreakfastOfChampions. No day deserves it more than a Monday, we say! #Breakfast #BreakfastTime #BreakfastIdeas #HealthyBreakfast #Brekkie #Food #FoodBlogFeed #Foodstagram #InstaFood #GoodFood #GoodFoodGoodMood #OnlineHampers #GiftHampers #Foodhall #BlueRibbonByFoodhall #WrappedInABlueRibbon

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Recipe Of The Week | Pitachio Tahini Blondies • Blond(ies) do it better Why SHOULDN'T blond(ie)s have all the fun, especially when they taste this yum? Our #RecipeOfTheWeek is a little too delish for its own good, what with that very inviting flavour pairing that brings together the nuttiness of tahini and the mild saltiness of pistachio, taken to the next level with a rush of sugary goodness thanks to white chocolate chips. Here's what you'll need to get baking:- - Almond Flour, 1 1/2 cup - Oat Flour, 1/2 cup - Large Eggs, 2 - Tahini, 1/2 cup - Light Brown Sugar, 3/4 cup - Olive Oil, 1/2 cup - Vanilla Extract, 1 tsp - Baking Soda, 1/2 tsp - Salt, 1/4 tsp - Pistachios, 1/2 cup, chopped - White Chocolate Chips, 1/4 cup - Flaky Sea Salt, to top Talk about a blond(ie) bombshell! Now, please excuse us while we indulge in some peak pap behaviour. #Food #Foodstagram #InstaFood #FoodLover #FoodBlogFeed #FoodReelsInstagram #FoodReels #GoodFood #GoodFoodGoodMood

Recipe Of The Week | Pitachio Tahini Blondies • Blond(ies) do it better Why SHOULDN'T blond(ie)s have all the fun, especially when they taste this yum? Our #RecipeOfTheWeek is a little too delish for its own good, what with that very inviting flavour pairing that brings together the nuttiness of tahini and the mild saltiness of pistachio, taken to the next level with a rush of sugary goodness thanks to white chocolate chips. Here's what you'll need to get baking:- - Almond Flour, 1 1/2 cup - Oat Flour, 1/2 cup - Large Eggs, 2 - Tahini, 1/2 cup - Light Brown Sugar, 3/4 cup - Olive Oil, 1/2 cup - Vanilla Extract, 1 tsp - Baking Soda, 1/2 tsp - Salt, 1/4 tsp - Pistachios, 1/2 cup, chopped - White Chocolate Chips, 1/4 cup - Flaky Sea Salt, to top Talk about a blond(ie) bombshell! Now, please excuse us while we indulge in some peak pap behaviour. #Food #Foodstagram #InstaFood #FoodLover #FoodBlogFeed #FoodReelsInstagram #FoodReels #GoodFood #GoodFoodGoodMood

Recipe Of The Week | Pitachio Tahini Blondies • Blond(ies) do it better Why SHOULDN'T blond(ie)s have all the fun, especially when they taste this yum? Our #RecipeOfTheWeek is a little too delish for its own good, what with that very inviting flavour pairing that brings together the nuttiness of tahini and the mild saltiness of pistachio, taken to the next level with a rush of sugary goodness thanks to white chocolate chips. Here's what you'll need to get baking:- - Almond Flour, 1 1/2 cup - Oat Flour, 1/2 cup - Large Eggs, 2 - Tahini, 1/2 cup - Light Brown Sugar, 3/4 cup - Olive Oil, 1/2 cup - Vanilla Extract, 1 tsp - Baking Soda, 1/2 tsp - Salt, 1/4 tsp - Pistachios, 1/2 cup, chopped - White Chocolate Chips, 1/4 cup - Flaky Sea Salt, to top Talk about a blond(ie) bombshell! Now, please excuse us while we indulge in some peak pap behaviour. #Food #Foodstagram #InstaFood #FoodLover #FoodBlogFeed #FoodReelsInstagram #FoodReels #GoodFood #GoodFoodGoodMood

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If your ideal Sunday includes scooping out spoonfuls of rich, thick, creamy phirni from a shikora, this Salted Caramel Phirni by @jason_desouza is bound to sort you out. A refreshing take on this traditional sweetmeat, Chef Jason's version has all the markings of a festive favourite, with its moreish flavour combination that marries his love for salted caramel and his obsession with phirni. If you, like us, phir-need this in your life, you know we're all-too-happy to oblige. Recipe 👇🏼 Ingredients:- - Milk, 2l - Mawa (or Reduced Milk Solids), 200g - Rice Flour, 3 tbsp (heaped) - Water, 1/2 cup - Sugar, 1/2 cup + 3 tbsp - Salt, 1/2 tsp - Pistachio Slivers, 10g - Almond Slivers, 15g Method:- • Bring the milk to a boil and let simmer for 45 minutes until it thickens and reduces to half in volume. Halfway through, stir occasionally to speed up the evaporation process. • For the caramel, heat sugar in a pan and allow it to caramelise until it attains a deep golden-brown hue. • Pour the caramel into the milk and stir well. Work cautiously with the heated caramel. • Add half a cup of sugar to sweeten the mixture. • Add in the mawa and let it dissolve in the milk and sugar mixture. • While the sugar melts, move on to creating the rice flour slurry (which is what aids in giving the phirni its thickish consistency) by adding rice flour, salt, and water in a bowl and whisking to form a smooth emulsion. • Add the rice flour slurry to the earlier milk and sugar mixture and whisk until the resulting mix thickens. • Once thickened, let simmer for 4-5 minutes. • Turn off the flame and let rest for 15 minutes before pouring the phirni mix into the shikoras. • Garnish with pistachio and almond slivers and then pop it into the refrigerator overnight to set. TOP TIP: Any leftover caramel in the pan can be swirled with some hot milk and poured into a milk pot. #Phirni #SaltedCaramel #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

If your ideal Sunday includes scooping out spoonfuls of rich, thick, creamy phirni from a shikora, this Salted Caramel Phirni by @jason_desouza is bound to sort you out. A refreshing take on this traditional sweetmeat, Chef Jason's version has all the markings of a festive favourite, with its moreish flavour combination that marries his love for salted caramel and his obsession with phirni. If you, like us, phir-need this in your life, you know we're all-too-happy to oblige. Recipe 👇🏼 Ingredients:- - Milk, 2l - Mawa (or Reduced Milk Solids), 200g - Rice Flour, 3 tbsp (heaped) - Water, 1/2 cup - Sugar, 1/2 cup + 3 tbsp - Salt, 1/2 tsp - Pistachio Slivers, 10g - Almond Slivers, 15g Method:- • Bring the milk to a boil and let simmer for 45 minutes until it thickens and reduces to half in volume. Halfway through, stir occasionally to speed up the evaporation process. • For the caramel, heat sugar in a pan and allow it to caramelise until it attains a deep golden-brown hue. • Pour the caramel into the milk and stir well. Work cautiously with the heated caramel. • Add half a cup of sugar to sweeten the mixture. • Add in the mawa and let it dissolve in the milk and sugar mixture. • While the sugar melts, move on to creating the rice flour slurry (which is what aids in giving the phirni its thickish consistency) by adding rice flour, salt, and water in a bowl and whisking to form a smooth emulsion. • Add the rice flour slurry to the earlier milk and sugar mixture and whisk until the resulting mix thickens. • Once thickened, let simmer for 4-5 minutes. • Turn off the flame and let rest for 15 minutes before pouring the phirni mix into the shikoras. • Garnish with pistachio and almond slivers and then pop it into the refrigerator overnight to set. TOP TIP: Any leftover caramel in the pan can be swirled with some hot milk and poured into a milk pot. #Phirni #SaltedCaramel #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

If your ideal Sunday includes scooping out spoonfuls of rich, thick, creamy phirni from a shikora, this Salted Caramel Phirni by @jason_desouza is bound to sort you out. A refreshing take on this traditional sweetmeat, Chef Jason's version has all the markings of a festive favourite, with its moreish flavour combination that marries his love for salted caramel and his obsession with phirni. If you, like us, phir-need this in your life, you know we're all-too-happy to oblige. Recipe 👇🏼 Ingredients:- - Milk, 2l - Mawa (or Reduced Milk Solids), 200g - Rice Flour, 3 tbsp (heaped) - Water, 1/2 cup - Sugar, 1/2 cup + 3 tbsp - Salt, 1/2 tsp - Pistachio Slivers, 10g - Almond Slivers, 15g Method:- • Bring the milk to a boil and let simmer for 45 minutes until it thickens and reduces to half in volume. Halfway through, stir occasionally to speed up the evaporation process. • For the caramel, heat sugar in a pan and allow it to caramelise until it attains a deep golden-brown hue. • Pour the caramel into the milk and stir well. Work cautiously with the heated caramel. • Add half a cup of sugar to sweeten the mixture. • Add in the mawa and let it dissolve in the milk and sugar mixture. • While the sugar melts, move on to creating the rice flour slurry (which is what aids in giving the phirni its thickish consistency) by adding rice flour, salt, and water in a bowl and whisking to form a smooth emulsion. • Add the rice flour slurry to the earlier milk and sugar mixture and whisk until the resulting mix thickens. • Once thickened, let simmer for 4-5 minutes. • Turn off the flame and let rest for 15 minutes before pouring the phirni mix into the shikoras. • Garnish with pistachio and almond slivers and then pop it into the refrigerator overnight to set. TOP TIP: Any leftover caramel in the pan can be swirled with some hot milk and poured into a milk pot. #Phirni #SaltedCaramel #Dessert #DessertLover #DessertBae #Dessertstagram #Dessertgram #DessertOfTheDay #Food #FoodBlogFeed #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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