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

Treating ourselves early this week with a thick slice of toasted milk bread smeared with our HOUSE MADE (yup yup) Kaya jam 🍞 This sugary coconut spread made with eggs is a hugely popular breakfast choice in Singapore, adored in cafes across the land and best enjoyed with a steaming cup of Kopi 😍 #DidYouKnow we also make a very special Kaya truffle at our chocolaterie, Xoco57? Walk in and relish a taste of Singapore, available only this month at a Foodhall near you. @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Treating ourselves early this week with a thick slice of toasted milk bread smeared with our HOUSE MADE (yup yup) Kaya jam 🍞 This sugary coconut spread made with eggs is a hugely popular breakfast choice in Singapore, adored in cafes across the land and best enjoyed with a steaming cup of Kopi 😍 #DidYouKnow we also make a very special Kaya truffle at our chocolaterie, Xoco57? Walk in and relish a taste of Singapore, available only this month at a Foodhall near you. @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Treating ourselves early this week with a thick slice of toasted milk bread smeared with our HOUSE MADE (yup yup) Kaya jam 🍞 This sugary coconut spread made with eggs is a hugely popular breakfast choice in Singapore, adored in cafes across the land and best enjoyed with a steaming cup of Kopi 😍 #DidYouKnow we also make a very special Kaya truffle at our chocolaterie, Xoco57? Walk in and relish a taste of Singapore, available only this month at a Foodhall near you. @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Read More

HOLD UP! We think we've just cracked the ultimate cross cultural dish - the SAMBOLOGNESE 🍝 Celebrating our love for all things Singapore this month led us to this mad-hatter noodle bowl that combines the best parts of Italy and Singapore. What you Need: • Ground pork, 250g • Fresh ginger, 30g, peeled and cut into matchsticks • Garlic, 20g, thinly sliced • Extra virgin olive oil, 15ml • Sugar, 15g • Tomato paste, 50g • Sambal Oelek, 75g • Soy Sauce, 10ml • Rice vinegar, 10ml • Koka Noodles, 200g • Unsalted Butter, 20g • Basil sprigs, for garnish • Salt Method: 1. Heat oil in a heavy bottomed pan over medium-high. 2. Add half the pork to the pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath for about 5 minutes. 3. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides for another 5 minutes 4. Add ginger, garlic, sugar, and the remaining pork to the pot and cook until the meat is nearly cooked through. Add the tomato paste and 2 basil sprigs. Cook, stirring occasionally, until the paste darkens. 5. Add the Sambal Oelek, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded for 30–45 minutes. 6. Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. 7. Add the noodles to the pot with sauce along with butter and a splash of the noodle water. Simmer, tossing occasionally, until sauce begins to stick to the noodles. Garnish with torn basil Making this tonight? We thought so. Stepping out instead? Save it for tomorrow. Don't forget to tag us then and thank us later! @visit_singapore #PassionMadePossible #SingaporeFoodFestival

HOLD UP! We think we've just cracked the ultimate cross cultural dish - the SAMBOLOGNESE 🍝 Celebrating our love for all things Singapore this month led us to this mad-hatter noodle bowl that combines the best parts of Italy and Singapore. What you Need: • Ground pork, 250g • Fresh ginger, 30g, peeled and cut into matchsticks • Garlic, 20g, thinly sliced • Extra virgin olive oil, 15ml • Sugar, 15g • Tomato paste, 50g • Sambal Oelek, 75g • Soy Sauce, 10ml • Rice vinegar, 10ml • Koka Noodles, 200g • Unsalted Butter, 20g • Basil sprigs, for garnish • Salt Method: 1. Heat oil in a heavy bottomed pan over medium-high. 2. Add half the pork to the pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath for about 5 minutes. 3. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides for another 5 minutes 4. Add ginger, garlic, sugar, and the remaining pork to the pot and cook until the meat is nearly cooked through. Add the tomato paste and 2 basil sprigs. Cook, stirring occasionally, until the paste darkens. 5. Add the Sambal Oelek, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded for 30–45 minutes. 6. Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. 7. Add the noodles to the pot with sauce along with butter and a splash of the noodle water. Simmer, tossing occasionally, until sauce begins to stick to the noodles. Garnish with torn basil Making this tonight? We thought so. Stepping out instead? Save it for tomorrow. Don't forget to tag us then and thank us later! @visit_singapore #PassionMadePossible #SingaporeFoodFestival

HOLD UP! We think we've just cracked the ultimate cross cultural dish - the SAMBOLOGNESE 🍝 Celebrating our love for all things Singapore this month led us to this mad-hatter noodle bowl that combines the best parts of Italy and Singapore. What you Need: • Ground pork, 250g • Fresh ginger, 30g, peeled and cut into matchsticks • Garlic, 20g, thinly sliced • Extra virgin olive oil, 15ml • Sugar, 15g • Tomato paste, 50g • Sambal Oelek, 75g • Soy Sauce, 10ml • Rice vinegar, 10ml • Koka Noodles, 200g • Unsalted Butter, 20g • Basil sprigs, for garnish • Salt Method: 1. Heat oil in a heavy bottomed pan over medium-high. 2. Add half the pork to the pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath for about 5 minutes. 3. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides for another 5 minutes 4. Add ginger, garlic, sugar, and the remaining pork to the pot and cook until the meat is nearly cooked through. Add the tomato paste and 2 basil sprigs. Cook, stirring occasionally, until the paste darkens. 5. Add the Sambal Oelek, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded for 30–45 minutes. 6. Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. 7. Add the noodles to the pot with sauce along with butter and a splash of the noodle water. Simmer, tossing occasionally, until sauce begins to stick to the noodles. Garnish with torn basil Making this tonight? We thought so. Stepping out instead? Save it for tomorrow. Don't forget to tag us then and thank us later! @visit_singapore #PassionMadePossible #SingaporeFoodFestival

Read More

Kopi. Coffee. काफी. No matter how you pronounce it, this elixir has a special place in everyones mornings. A traditional beverage popular in Malaysia and Singapore, Kopi is a highly concentrated coffee served with milk and sugar, or as is. This month, our friends at @kcroasters have curated a special menu for you to experience: Kopi (Traditional black coffee brewed in a muslin cloth) Kopi - O (Kopi served with steamed milk) Kopi - Peng (Iced Kopi shaken with evaporated milk and condensed milk) Get your cup when you visit us next in Delhi or Mumbai and the next time you find yourself in Singapore, don't forget to visit the Killiney Kopitiam Express in Bunda Centre, one of the most iconic coffee houses in Singapore. Have a good day, lah! @visit_singapore #PassionMadePossible #singaporefoodfestival

Kopi. Coffee. काफी. No matter how you pronounce it, this elixir has a special place in everyones mornings. A traditional beverage popular in Malaysia and Singapore, Kopi is a highly concentrated coffee served with milk and sugar, or as is. This month, our friends at @kcroasters have curated a special menu for you to experience: Kopi (Traditional black coffee brewed in a muslin cloth) Kopi - O (Kopi served with steamed milk) Kopi - Peng (Iced Kopi shaken with evaporated milk and condensed milk) Get your cup when you visit us next in Delhi or Mumbai and the next time you find yourself in Singapore, don't forget to visit the Killiney Kopitiam Express in Bunda Centre, one of the most iconic coffee houses in Singapore. Have a good day, lah! @visit_singapore #PassionMadePossible #singaporefoodfestival

Kopi. Coffee. काफी. No matter how you pronounce it, this elixir has a special place in everyones mornings. A traditional beverage popular in Malaysia and Singapore, Kopi is a highly concentrated coffee served with milk and sugar, or as is. This month, our friends at @kcroasters have curated a special menu for you to experience: Kopi (Traditional black coffee brewed in a muslin cloth) Kopi - O (Kopi served with steamed milk) Kopi - Peng (Iced Kopi shaken with evaporated milk and condensed milk) Get your cup when you visit us next in Delhi or Mumbai and the next time you find yourself in Singapore, don't forget to visit the Killiney Kopitiam Express in Bunda Centre, one of the most iconic coffee houses in Singapore. Have a good day, lah! @visit_singapore #PassionMadePossible #singaporefoodfestival

Read More

When you're looking for a quick snack on the side or something to spice up your steamed rice, our #RecipeOfTheWeek - Singaporean Chilli Tofu hits all the marks. What you need: • 350g Tofu, firm. • 100g mild red chillies, chopped • 5g garlic, roughly chopped (approx. 5-6 cloves) • 100g onion, roughly chopped (approx. 1 medium sized onion) • 30g ginger, finely chopped (approx. 2tbsp) • 60g Tomato puree • 60g Sweet chili sauce • 15g Rice wine vinegar • 15g Light soy sauce • 15g soya bean paste/ miso paste (approx. 1tbsp) • 30g Jaggery (approx. 2tbsp) • 5g sea salt (approx. 1tsp) • ¼ cup flour • 45g vegetable oil (3tbsp) • 15g corn flour (corn starch) (approx. 1tbsp) mixed with 1 tbsp of water • 5g Coriander leaf • Finely sliced spring onion (scallions) Don't forget to save this recipe for later and tag @foodhallindia and @visit_singapore when you make it. #PassionMadePossible #SingaporeFoodFestival

When you're looking for a quick snack on the side or something to spice up your steamed rice, our #RecipeOfTheWeek - Singaporean Chilli Tofu hits all the marks. What you need: • 350g Tofu, firm. • 100g mild red chillies, chopped • 5g garlic, roughly chopped (approx. 5-6 cloves) • 100g onion, roughly chopped (approx. 1 medium sized onion) • 30g ginger, finely chopped (approx. 2tbsp) • 60g Tomato puree • 60g Sweet chili sauce • 15g Rice wine vinegar • 15g Light soy sauce • 15g soya bean paste/ miso paste (approx. 1tbsp) • 30g Jaggery (approx. 2tbsp) • 5g sea salt (approx. 1tsp) • ¼ cup flour • 45g vegetable oil (3tbsp) • 15g corn flour (corn starch) (approx. 1tbsp) mixed with 1 tbsp of water • 5g Coriander leaf • Finely sliced spring onion (scallions) Don't forget to save this recipe for later and tag @foodhallindia and @visit_singapore when you make it. #PassionMadePossible #SingaporeFoodFestival

When you're looking for a quick snack on the side or something to spice up your steamed rice, our #RecipeOfTheWeek - Singaporean Chilli Tofu hits all the marks. What you need: • 350g Tofu, firm. • 100g mild red chillies, chopped • 5g garlic, roughly chopped (approx. 5-6 cloves) • 100g onion, roughly chopped (approx. 1 medium sized onion) • 30g ginger, finely chopped (approx. 2tbsp) • 60g Tomato puree • 60g Sweet chili sauce • 15g Rice wine vinegar • 15g Light soy sauce • 15g soya bean paste/ miso paste (approx. 1tbsp) • 30g Jaggery (approx. 2tbsp) • 5g sea salt (approx. 1tsp) • ¼ cup flour • 45g vegetable oil (3tbsp) • 15g corn flour (corn starch) (approx. 1tbsp) mixed with 1 tbsp of water • 5g Coriander leaf • Finely sliced spring onion (scallions) Don't forget to save this recipe for later and tag @foodhallindia and @visit_singapore when you make it. #PassionMadePossible #SingaporeFoodFestival

Read More

✨ POP UP ALERT ✨ Hey Gurgaon 👋🏼 we've got something special for you this month - @gottea_official is serving their freshly brewed Bubble Tea all month long at our store. From Matcha and Tropical Thai to Taro and Caramelised Brown, sip on these artisanal brews when you visit us next. To know more about the pop up, please call 7400444528 📸 @gottea_official

✨ POP UP ALERT ✨ Hey Gurgaon 👋🏼 we've got something special for you this month - @gottea_official is serving their freshly brewed Bubble Tea all month long at our store. From Matcha and Tropical Thai to Taro and Caramelised Brown, sip on these artisanal brews when you visit us next. To know more about the pop up, please call 7400444528 📸 @gottea_official

✨ POP UP ALERT ✨ Hey Gurgaon 👋🏼 we've got something special for you this month - @gottea_official is serving their freshly brewed Bubble Tea all month long at our store. From Matcha and Tropical Thai to Taro and Caramelised Brown, sip on these artisanal brews when you visit us next. To know more about the pop up, please call 7400444528 📸 @gottea_official

Read More

✨ NEW MENU ✨ Boy we've been holding onto this for a while - we're very excited to reveal our new street-food menu inspired by the flavours of Singapore at @thecafebyfoodhall curated by Chef Supreet Ghai (@iamchefsupreet) As we celebrate Singapore Food Festival 2021, we're bringing you steaming Sambal bao, pan-seared satay, our all-time favourite Laksa and a very special Toast Bar to your plates this month 🍜 Visit your nearest Cafe by Foodhall to dive in or order online via @zomato and @swiggyindia @visit_singapore #SingaporeFoodFestival #PassionMadePossible

✨ NEW MENU ✨ Boy we've been holding onto this for a while - we're very excited to reveal our new street-food menu inspired by the flavours of Singapore at @thecafebyfoodhall curated by Chef Supreet Ghai (@iamchefsupreet) As we celebrate Singapore Food Festival 2021, we're bringing you steaming Sambal bao, pan-seared satay, our all-time favourite Laksa and a very special Toast Bar to your plates this month 🍜 Visit your nearest Cafe by Foodhall to dive in or order online via @zomato and @swiggyindia @visit_singapore #SingaporeFoodFestival #PassionMadePossible

✨ NEW MENU ✨ Boy we've been holding onto this for a while - we're very excited to reveal our new street-food menu inspired by the flavours of Singapore at @thecafebyfoodhall curated by Chef Supreet Ghai (@iamchefsupreet) As we celebrate Singapore Food Festival 2021, we're bringing you steaming Sambal bao, pan-seared satay, our all-time favourite Laksa and a very special Toast Bar to your plates this month 🍜 Visit your nearest Cafe by Foodhall to dive in or order online via @zomato and @swiggyindia @visit_singapore #SingaporeFoodFestival #PassionMadePossible

Read More

Okay okay, listen up -- did you know that there actually are different variants of parmesan? 🧀 Parmigiano Reggiano - One of the highest quality of Italian cheeses, this 100% cow milk cheese must age for a minimum of 1 year going up to 3 years and must be made in one of two regions of Italy, Emilia-Romagna, which is home to Parma (hence the name), or the Mantova province of Lombardy. 🧀 Grana Padano: Like Parmigiano-Reggiano, Grana Padano is a golden, hard-rind cheese made using cow’s milk. The cheese is matured for a period of 9 months giving it a slightly sweeter, less-concentrated flavour than Parmigiano-Reggiano. 🧀 Pecorino Romano: Made with sheep's milk instead of cows, the cheese is aged for 5 to 8 months and has carries a stronger flavour profile and is saltier and tangier than Parmigiano-Reggiano. For true certification, the cheese must be made in the central region of Lazio, or in the Tuscan province of Grosseto. So the next time you're grating a heap of cheese on your pasta, know. your. cheese. Swing by your nearest Foodhall to stock up or call 8095031111 for delivery! #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodPics #FoodLovers #EatingForTheInsta #FoodLove #FoodPornShare #FoodStyling #FoodBeast #FoodArt #FoodBlogFeed #foodoftheday

Okay okay, listen up -- did you know that there actually are different variants of parmesan? 🧀 Parmigiano Reggiano - One of the highest quality of Italian cheeses, this 100% cow milk cheese must age for a minimum of 1 year going up to 3 years and must be made in one of two regions of Italy, Emilia-Romagna, which is home to Parma (hence the name), or the Mantova province of Lombardy. 🧀 Grana Padano: Like Parmigiano-Reggiano, Grana Padano is a golden, hard-rind cheese made using cow’s milk. The cheese is matured for a period of 9 months giving it a slightly sweeter, less-concentrated flavour than Parmigiano-Reggiano. 🧀 Pecorino Romano: Made with sheep's milk instead of cows, the cheese is aged for 5 to 8 months and has carries a stronger flavour profile and is saltier and tangier than Parmigiano-Reggiano. For true certification, the cheese must be made in the central region of Lazio, or in the Tuscan province of Grosseto. So the next time you're grating a heap of cheese on your pasta, know. your. cheese. Swing by your nearest Foodhall to stock up or call 8095031111 for delivery! #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodPics #FoodLovers #EatingForTheInsta #FoodLove #FoodPornShare #FoodStyling #FoodBeast #FoodArt #FoodBlogFeed #foodoftheday

Okay okay, listen up -- did you know that there actually are different variants of parmesan? 🧀 Parmigiano Reggiano - One of the highest quality of Italian cheeses, this 100% cow milk cheese must age for a minimum of 1 year going up to 3 years and must be made in one of two regions of Italy, Emilia-Romagna, which is home to Parma (hence the name), or the Mantova province of Lombardy. 🧀 Grana Padano: Like Parmigiano-Reggiano, Grana Padano is a golden, hard-rind cheese made using cow’s milk. The cheese is matured for a period of 9 months giving it a slightly sweeter, less-concentrated flavour than Parmigiano-Reggiano. 🧀 Pecorino Romano: Made with sheep's milk instead of cows, the cheese is aged for 5 to 8 months and has carries a stronger flavour profile and is saltier and tangier than Parmigiano-Reggiano. For true certification, the cheese must be made in the central region of Lazio, or in the Tuscan province of Grosseto. So the next time you're grating a heap of cheese on your pasta, know. your. cheese. Swing by your nearest Foodhall to stock up or call 8095031111 for delivery! #Food #FoodPhotography #Foodie #Foods #Foodstagram #Foodgasm #Foody #Foodies #FoodLover #InstaFood #FoodPics #FoodLovers #EatingForTheInsta #FoodLove #FoodPornShare #FoodStyling #FoodBeast #FoodArt #FoodBlogFeed #foodoftheday

Read More

Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

Read More

This artichoke will have your heart for days - it's that good! 🙌🏻 A versatile vegetable that's actually the bud of a flower, you can use the heart of the artichoke as well as the leaves in a multitude of ways. To enjoy your artichoke to the fullest, 1. Cut the tip of the leaves and slice about an inch off the top of the artichoke 2. Remove the small leaves at the base and cut off the base of the stem, subsequently peeling off the outer layer of the stem 3. Rinse the artichokes thoroughly in cold water and then place in a steamer (add some Bay leaves, garlic and lemon to the water for flavour) 4. Cook for 25 minutes until the leaves can be pulled off easily Now for the good part: For the leaves: Dip the leaf in melted butter, a vinaigrette or dipping sauce of your choice and scrape the pulp off the leaf with your teeth. Discard the remaining petal For the heart: Scrape out the fuzzy part of the veggie, called the choke and discard. Chop the remaining pieces and enjoy with melted butter, a vinaigrette or a mayonnaise-based dipping sauce Come, explore our Italian garden all month long and stock up on the finest, freshest produce there is. To know more or order for delivery, speak to our team on 8095031111 #FoodhallIndia #Foodhall #foodpic #Mumbai #artichoke #artichokestems #india #foodpics

This artichoke will have your heart for days - it's that good! 🙌🏻 A versatile vegetable that's actually the bud of a flower, you can use the heart of the artichoke as well as the leaves in a multitude of ways. To enjoy your artichoke to the fullest, 1. Cut the tip of the leaves and slice about an inch off the top of the artichoke 2. Remove the small leaves at the base and cut off the base of the stem, subsequently peeling off the outer layer of the stem 3. Rinse the artichokes thoroughly in cold water and then place in a steamer (add some Bay leaves, garlic and lemon to the water for flavour) 4. Cook for 25 minutes until the leaves can be pulled off easily Now for the good part: For the leaves: Dip the leaf in melted butter, a vinaigrette or dipping sauce of your choice and scrape the pulp off the leaf with your teeth. Discard the remaining petal For the heart: Scrape out the fuzzy part of the veggie, called the choke and discard. Chop the remaining pieces and enjoy with melted butter, a vinaigrette or a mayonnaise-based dipping sauce Come, explore our Italian garden all month long and stock up on the finest, freshest produce there is. To know more or order for delivery, speak to our team on 8095031111 #FoodhallIndia #Foodhall #foodpic #Mumbai #artichoke #artichokestems #india #foodpics

This artichoke will have your heart for days - it's that good! 🙌🏻 A versatile vegetable that's actually the bud of a flower, you can use the heart of the artichoke as well as the leaves in a multitude of ways. To enjoy your artichoke to the fullest, 1. Cut the tip of the leaves and slice about an inch off the top of the artichoke 2. Remove the small leaves at the base and cut off the base of the stem, subsequently peeling off the outer layer of the stem 3. Rinse the artichokes thoroughly in cold water and then place in a steamer (add some Bay leaves, garlic and lemon to the water for flavour) 4. Cook for 25 minutes until the leaves can be pulled off easily Now for the good part: For the leaves: Dip the leaf in melted butter, a vinaigrette or dipping sauce of your choice and scrape the pulp off the leaf with your teeth. Discard the remaining petal For the heart: Scrape out the fuzzy part of the veggie, called the choke and discard. Chop the remaining pieces and enjoy with melted butter, a vinaigrette or a mayonnaise-based dipping sauce Come, explore our Italian garden all month long and stock up on the finest, freshest produce there is. To know more or order for delivery, speak to our team on 8095031111 #FoodhallIndia #Foodhall #foodpic #Mumbai #artichoke #artichokestems #india #foodpics

Read More

🚨 CONTEST ALERT! 🚨 Have your ever wished of having your dish featured on a cafe menu? @foodhallindia and @visit_singapore are offering an opportunity to share your creation with the patrons of @thecafebyfoodhall. Here's what you need to do: 1. Follow @foodhallindia, @visit_singapore, and @thecafebyfoodhall 2. Create a dish inspired by the flavours of Singapore and send us your recipe of your dish on your Instagram handle and tag @foodhallindia, @visit_singapore and @thecafebyfoodhall along with the hashtags #PassionMadePossible and #SingaporeFoodFestival 3. If your recipe is shortlisted by our team of chefs, we will reach out to you via email. You will be rewarded with a mystery box containing unique Singaporean ingredients that you will be required to make your final submission with 5. Next you will be required to send us a video of you making the dish. 6. The winner will be announced on our handles and launched at The Cafe by Foodhall in Delhi NCR, Mumbai and Bengaluru on 1st September 7. The winning dish along with the name of the winner will be featured in the menu at @thecafebyfoodhall throughout the month of September Terms & Conditions: 1. All participants must either reside in Delhi NCR, Mumbai or Bengaluru 2. The deadline for the submission of the recipes is 23rd August 2021. 3. The deadline for the submission of the video is 26th August 2021 4. The winner will be selected by the Foodhall team and the decision taken is final 5. The winner will not be entitled to any monetary benefits from this contest #contest #food #singaporefoodfestival #recipecontest #foodhall #foodhallindia

🚨 CONTEST ALERT! 🚨 Have your ever wished of having your dish featured on a cafe menu? @foodhallindia and @visit_singapore are offering an opportunity to share your creation with the patrons of @thecafebyfoodhall. Here's what you need to do: 1. Follow @foodhallindia, @visit_singapore, and @thecafebyfoodhall 2. Create a dish inspired by the flavours of Singapore and send us your recipe of your dish on your Instagram handle and tag @foodhallindia, @visit_singapore and @thecafebyfoodhall along with the hashtags #PassionMadePossible and #SingaporeFoodFestival 3. If your recipe is shortlisted by our team of chefs, we will reach out to you via email. You will be rewarded with a mystery box containing unique Singaporean ingredients that you will be required to make your final submission with 5. Next you will be required to send us a video of you making the dish. 6. The winner will be announced on our handles and launched at The Cafe by Foodhall in Delhi NCR, Mumbai and Bengaluru on 1st September 7. The winning dish along with the name of the winner will be featured in the menu at @thecafebyfoodhall throughout the month of September Terms & Conditions: 1. All participants must either reside in Delhi NCR, Mumbai or Bengaluru 2. The deadline for the submission of the recipes is 23rd August 2021. 3. The deadline for the submission of the video is 26th August 2021 4. The winner will be selected by the Foodhall team and the decision taken is final 5. The winner will not be entitled to any monetary benefits from this contest #contest #food #singaporefoodfestival #recipecontest #foodhall #foodhallindia

🚨 CONTEST ALERT! 🚨 Have your ever wished of having your dish featured on a cafe menu? @foodhallindia and @visit_singapore are offering an opportunity to share your creation with the patrons of @thecafebyfoodhall. Here's what you need to do: 1. Follow @foodhallindia, @visit_singapore, and @thecafebyfoodhall 2. Create a dish inspired by the flavours of Singapore and send us your recipe of your dish on your Instagram handle and tag @foodhallindia, @visit_singapore and @thecafebyfoodhall along with the hashtags #PassionMadePossible and #SingaporeFoodFestival 3. If your recipe is shortlisted by our team of chefs, we will reach out to you via email. You will be rewarded with a mystery box containing unique Singaporean ingredients that you will be required to make your final submission with 5. Next you will be required to send us a video of you making the dish. 6. The winner will be announced on our handles and launched at The Cafe by Foodhall in Delhi NCR, Mumbai and Bengaluru on 1st September 7. The winning dish along with the name of the winner will be featured in the menu at @thecafebyfoodhall throughout the month of September Terms & Conditions: 1. All participants must either reside in Delhi NCR, Mumbai or Bengaluru 2. The deadline for the submission of the recipes is 23rd August 2021. 3. The deadline for the submission of the video is 26th August 2021 4. The winner will be selected by the Foodhall team and the decision taken is final 5. The winner will not be entitled to any monetary benefits from this contest #contest #food #singaporefoodfestival #recipecontest #foodhall #foodhallindia

Read More

Guacamole, but guaca-more! Enjoy your avocado in a lot more ways than before. We’re excited to share with you ✨ Guacamole Grande ✨ Enjoy a variety of flavours of guacamole, now available by the kilo for your larger gatherings. Choose from: 🥑 Kimchi Guacamole 🥑 Charred Corn Guacamole 🥑 Pecorino Guacamole 🥑 Thai Guacamole ..and of course, the classic. #DidYouKnow at Foodhall we make our guacamole using only creamy Hass Avocados that we source with @promperuindia Visit your nearest Foodhall to get your guac on or call 8095031111 to know more. *If you’d like to have your guacamole built in your own bowl, please let our team know

Guacamole, but guaca-more! Enjoy your avocado in a lot more ways than before. We’re excited to share with you ✨ Guacamole Grande ✨ Enjoy a variety of flavours of guacamole, now available by the kilo for your larger gatherings. Choose from: 🥑 Kimchi Guacamole 🥑 Charred Corn Guacamole 🥑 Pecorino Guacamole 🥑 Thai Guacamole ..and of course, the classic. #DidYouKnow at Foodhall we make our guacamole using only creamy Hass Avocados that we source with @promperuindia Visit your nearest Foodhall to get your guac on or call 8095031111 to know more. *If you’d like to have your guacamole built in your own bowl, please let our team know

Guacamole, but guaca-more! Enjoy your avocado in a lot more ways than before. We’re excited to share with you ✨ Guacamole Grande ✨ Enjoy a variety of flavours of guacamole, now available by the kilo for your larger gatherings. Choose from: 🥑 Kimchi Guacamole 🥑 Charred Corn Guacamole 🥑 Pecorino Guacamole 🥑 Thai Guacamole ..and of course, the classic. #DidYouKnow at Foodhall we make our guacamole using only creamy Hass Avocados that we source with @promperuindia Visit your nearest Foodhall to get your guac on or call 8095031111 to know more. *If you’d like to have your guacamole built in your own bowl, please let our team know

Read More

Whether you're swinging by for a brew, grabbing a bite at our cafe, picking up a box of berries or just stocking up your pantry this Sunday, immerse yourself in the flavours of Italy by picking up these 9 must-have Italian snacks for a Sunday snack sesh! All our stores have been sanitised and team members vaccinated to welcome you for a safe shopping experience. See you soonly, amici!

Whether you're swinging by for a brew, grabbing a bite at our cafe, picking up a box of berries or just stocking up your pantry this Sunday, immerse yourself in the flavours of Italy by picking up these 9 must-have Italian snacks for a Sunday snack sesh! All our stores have been sanitised and team members vaccinated to welcome you for a safe shopping experience. See you soonly, amici!

Whether you're swinging by for a brew, grabbing a bite at our cafe, picking up a box of berries or just stocking up your pantry this Sunday, immerse yourself in the flavours of Italy by picking up these 9 must-have Italian snacks for a Sunday snack sesh! All our stores have been sanitised and team members vaccinated to welcome you for a safe shopping experience. See you soonly, amici!

Read More