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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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Warming up for a smashing Thanksgiving feast with these bewitching bite-sized Pumpkin Brookies, whipped up by @churyaadishree, head at our very own @foodhallcookerystudio. Because why settle for just brownies or cookies when you can have the best of both worlds? Are you in? Of course you are. Recipe drop 👇🏼: Ingredients:- For the Brownie Batter: - Dark Chocolate, 90g - Chocolate Chips, 50g - Butter, 60g - Condensed Milk, 80g - Milk, 90g - Flour, 85g - Cocoa, 25g For the Brookie: - Flour, 2 cups - Baking Soda, 1 tsp - Baking Powder, 1/2 tsp - Salt, 1/2 tsp - Cinnamon Powder, 1 tsp - Nutmeg, 3/4 tsp - Sugar, 1/2 cup - Brown Sugar, 1/2 cup - Butter, 1/2 cup - Egg, 1 - Pumpkin Puree, 2/3 cup - Vanilla, 1 tsp - Chocolate Chips, 1 cup Method:- • Preheat the oven to 350°F. Grease a 12-cup muffin tin with cooking spray. • Prepare brownie batter according to box instructions. Set aside. • Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium-sized bowl. • Combine the butter and sugars and beat until light and fluffy. Add in the egg, pumpkin puree, and vanilla. Mix until evenly combined. Gradually add the dry ingredients and mix till just combined before folding in the chocolate chips. • Divide the brownie batter between the muffin cups. Each cup should be filled halfway to 2/3 of the way up. Scoop round tablespoons of cookie dough and roll them into balls. Place the cookie dough balls into the centre of each brownie batter-filled cup. • Bake for 15-20 minutes until a toothpick inserted into the brownie cup comes out with a few moist crumbs. (Use any extra cookie dough to bake pumpkin chocolate chip cookies). • Let cool in the muffin tin for about 10 minutes before transferring the brookies to a cooling rack. • Serve warm or at room temperature. #Brookies #Desserts #Thanksgiving #ThanksgivingDessert #ThanksgivingRecipes #Thanksgiving Food #Food #InstaFood #FoodFood #Foodies #FoodLover #Foodstagram #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Warming up for a smashing Thanksgiving feast with these bewitching bite-sized Pumpkin Brookies, whipped up by @churyaadishree, head at our very own @foodhallcookerystudio. Because why settle for just brownies or cookies when you can have the best of both worlds? Are you in? Of course you are. Recipe drop 👇🏼: Ingredients:- For the Brownie Batter: - Dark Chocolate, 90g - Chocolate Chips, 50g - Butter, 60g - Condensed Milk, 80g - Milk, 90g - Flour, 85g - Cocoa, 25g For the Brookie: - Flour, 2 cups - Baking Soda, 1 tsp - Baking Powder, 1/2 tsp - Salt, 1/2 tsp - Cinnamon Powder, 1 tsp - Nutmeg, 3/4 tsp - Sugar, 1/2 cup - Brown Sugar, 1/2 cup - Butter, 1/2 cup - Egg, 1 - Pumpkin Puree, 2/3 cup - Vanilla, 1 tsp - Chocolate Chips, 1 cup Method:- • Preheat the oven to 350°F. Grease a 12-cup muffin tin with cooking spray. • Prepare brownie batter according to box instructions. Set aside. • Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium-sized bowl. • Combine the butter and sugars and beat until light and fluffy. Add in the egg, pumpkin puree, and vanilla. Mix until evenly combined. Gradually add the dry ingredients and mix till just combined before folding in the chocolate chips. • Divide the brownie batter between the muffin cups. Each cup should be filled halfway to 2/3 of the way up. Scoop round tablespoons of cookie dough and roll them into balls. Place the cookie dough balls into the centre of each brownie batter-filled cup. • Bake for 15-20 minutes until a toothpick inserted into the brownie cup comes out with a few moist crumbs. (Use any extra cookie dough to bake pumpkin chocolate chip cookies). • Let cool in the muffin tin for about 10 minutes before transferring the brookies to a cooling rack. • Serve warm or at room temperature. #Brookies #Desserts #Thanksgiving #ThanksgivingDessert #ThanksgivingRecipes #Thanksgiving Food #Food #InstaFood #FoodFood #Foodies #FoodLover #Foodstagram #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Warming up for a smashing Thanksgiving feast with these bewitching bite-sized Pumpkin Brookies, whipped up by @churyaadishree, head at our very own @foodhallcookerystudio. Because why settle for just brownies or cookies when you can have the best of both worlds? Are you in? Of course you are. Recipe drop 👇🏼: Ingredients:- For the Brownie Batter: - Dark Chocolate, 90g - Chocolate Chips, 50g - Butter, 60g - Condensed Milk, 80g - Milk, 90g - Flour, 85g - Cocoa, 25g For the Brookie: - Flour, 2 cups - Baking Soda, 1 tsp - Baking Powder, 1/2 tsp - Salt, 1/2 tsp - Cinnamon Powder, 1 tsp - Nutmeg, 3/4 tsp - Sugar, 1/2 cup - Brown Sugar, 1/2 cup - Butter, 1/2 cup - Egg, 1 - Pumpkin Puree, 2/3 cup - Vanilla, 1 tsp - Chocolate Chips, 1 cup Method:- • Preheat the oven to 350°F. Grease a 12-cup muffin tin with cooking spray. • Prepare brownie batter according to box instructions. Set aside. • Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium-sized bowl. • Combine the butter and sugars and beat until light and fluffy. Add in the egg, pumpkin puree, and vanilla. Mix until evenly combined. Gradually add the dry ingredients and mix till just combined before folding in the chocolate chips. • Divide the brownie batter between the muffin cups. Each cup should be filled halfway to 2/3 of the way up. Scoop round tablespoons of cookie dough and roll them into balls. Place the cookie dough balls into the centre of each brownie batter-filled cup. • Bake for 15-20 minutes until a toothpick inserted into the brownie cup comes out with a few moist crumbs. (Use any extra cookie dough to bake pumpkin chocolate chip cookies). • Let cool in the muffin tin for about 10 minutes before transferring the brookies to a cooling rack. • Serve warm or at room temperature. #Brookies #Desserts #Thanksgiving #ThanksgivingDessert #ThanksgivingRecipes #Thanksgiving Food #Food #InstaFood #FoodFood #Foodies #FoodLover #Foodstagram #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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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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It might be Wednesday already, but it's been a tough week, so you're allowed to eat your (pan)cake and have it, too! 🥞 Since Thanksgiving's got one foot in the door, #BreakfastInAmerica the old-fashioned way by flipping up these unbelievably fluffy Pumpkin and Persimmon Pancakes by chefs Anushka and Nariman of @whiskwithus. Stacked to impress, with a dollop of butter and sticky honey dripping down the sides, pooling into sugary goodness on your plate, these pancakes are just what Wednesday morning ordered! Ingredients:- - Pumpkin Puree, 200g - Wheat Flour, 200g - Milk, 200g - Eggs, 2 - Butter, 40g, melted - Sugar, 5 tbsp - Baking Powder, 10g - Salt, a pinch - Cinnamon Powder, a pinch Method:- For the Pumpkin Puree: • Cut a medium size pumpkin in half and de-seed. Place the pumpkin halves cut-side down on a sheet pan. • Bake at 200°C for 35-40 minutes or until the flesh is very soft. • Scoop out the flesh and blitz until smooth. For the Pancakes: • Mix together eggs and sugar. Add milk and pumpkin puree, mix well. • Sift the flour, baking powder, cinnamon, and salt together and gradually add the dry ingredients to the egg mixture. Finish by adding melted butter. • Heat a pan to medium heat and grease with some butter. • Cook the pancakes for 2-3 minutes on each side or until golden brown. • Serve with a drizzle of honey and a few pumpkin seeds and persimmon. #Pancakes #PancakeRecipe #PancakeStack #PancakeLover #Breakfast #BreakfastRecipes #BreakfastIdeas #BreakfastTime #BreakfastLover #BreakfastOfChampions #Breakfasting #UnitedTastesOfAmerica

It might be Wednesday already, but it's been a tough week, so you're allowed to eat your (pan)cake and have it, too! 🥞 Since Thanksgiving's got one foot in the door, #BreakfastInAmerica the old-fashioned way by flipping up these unbelievably fluffy Pumpkin and Persimmon Pancakes by chefs Anushka and Nariman of @whiskwithus. Stacked to impress, with a dollop of butter and sticky honey dripping down the sides, pooling into sugary goodness on your plate, these pancakes are just what Wednesday morning ordered! Ingredients:- - Pumpkin Puree, 200g - Wheat Flour, 200g - Milk, 200g - Eggs, 2 - Butter, 40g, melted - Sugar, 5 tbsp - Baking Powder, 10g - Salt, a pinch - Cinnamon Powder, a pinch Method:- For the Pumpkin Puree: • Cut a medium size pumpkin in half and de-seed. Place the pumpkin halves cut-side down on a sheet pan. • Bake at 200°C for 35-40 minutes or until the flesh is very soft. • Scoop out the flesh and blitz until smooth. For the Pancakes: • Mix together eggs and sugar. Add milk and pumpkin puree, mix well. • Sift the flour, baking powder, cinnamon, and salt together and gradually add the dry ingredients to the egg mixture. Finish by adding melted butter. • Heat a pan to medium heat and grease with some butter. • Cook the pancakes for 2-3 minutes on each side or until golden brown. • Serve with a drizzle of honey and a few pumpkin seeds and persimmon. #Pancakes #PancakeRecipe #PancakeStack #PancakeLover #Breakfast #BreakfastRecipes #BreakfastIdeas #BreakfastTime #BreakfastLover #BreakfastOfChampions #Breakfasting #UnitedTastesOfAmerica

It might be Wednesday already, but it's been a tough week, so you're allowed to eat your (pan)cake and have it, too! 🥞 Since Thanksgiving's got one foot in the door, #BreakfastInAmerica the old-fashioned way by flipping up these unbelievably fluffy Pumpkin and Persimmon Pancakes by chefs Anushka and Nariman of @whiskwithus. Stacked to impress, with a dollop of butter and sticky honey dripping down the sides, pooling into sugary goodness on your plate, these pancakes are just what Wednesday morning ordered! Ingredients:- - Pumpkin Puree, 200g - Wheat Flour, 200g - Milk, 200g - Eggs, 2 - Butter, 40g, melted - Sugar, 5 tbsp - Baking Powder, 10g - Salt, a pinch - Cinnamon Powder, a pinch Method:- For the Pumpkin Puree: • Cut a medium size pumpkin in half and de-seed. Place the pumpkin halves cut-side down on a sheet pan. • Bake at 200°C for 35-40 minutes or until the flesh is very soft. • Scoop out the flesh and blitz until smooth. For the Pancakes: • Mix together eggs and sugar. Add milk and pumpkin puree, mix well. • Sift the flour, baking powder, cinnamon, and salt together and gradually add the dry ingredients to the egg mixture. Finish by adding melted butter. • Heat a pan to medium heat and grease with some butter. • Cook the pancakes for 2-3 minutes on each side or until golden brown. • Serve with a drizzle of honey and a few pumpkin seeds and persimmon. #Pancakes #PancakeRecipe #PancakeStack #PancakeLover #Breakfast #BreakfastRecipes #BreakfastIdeas #BreakfastTime #BreakfastLover #BreakfastOfChampions #Breakfasting #UnitedTastesOfAmerica

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It's the night before Thanksgiving, and we're seriously contemplating ditching the turkey in favour of @jason_desouza's pièce de résistance—this magnificent Sage & Onion Roast Chicken. Before you judge, just LOOK at those curves tho. Can you blame us? Ingredients:- - Whole Chicken w/ Skin, 1.2kgs - French Baguette, 1 - Red Onions, 3 - Leeks, 3, sliced - Sage Leaves, 50g - Garlic, 8 cloves - Ginger, 1" - Red Chillies, 4, fresh - Salted Butter, 100g - Celery Sea Salt, to taste - Black Pepper, to taste - Parsley, to garnish - Olive Oil, 15ml Method:- For the marination + stuffing: • In a cast-iron pan, heat olive oil and half the salted butter. • Add in slit fresh red chilies and finely chopped ginger and garlic. Sauté in the buttery emulsion. • Add in the finely chopped sage leaves. Follow it up by adding the finely chopped red onions and sauté until translucent. • Season with ample celery sea salt and freshly milled black pepper. • Remove half the mix for the marination and set aside. • Into the same pan, with the other half, add in the finely sliced leeks and sauté. • Add in the remaining salted butter and cubed French baguette. Allow it to crisp and turn golden brown. • Let the stuffing cool. • Preheat the oven to 200°C for 15 minutes. • Marinate the whole chicken with the sage and onion marination. • Lift the skin and place the marination between the skin and meat. Ensure you use all the marination and rub leftover marinade over the skin of the chicken. • Truss the chicken legs and wings with toothpicks to or a trussing thread to secure. • Place the chicken on a tray, breast side down (this ensures it stays moist), and apply remaining marinade on the back of the chicken. • Bake at 200°C for 40 minutes, 30 minutes breast side down and breast side up for the last 10 minutes for an even browning. • Take out of the oven, remove the toothpicks trussed together, and garnish with finely chopped parsley. • Serve along with the pan juices and stuffing on the side. Chef's Tip: Never stuff the bird with the stuffing; it always tastes better cooked and served separately.

It's the night before Thanksgiving, and we're seriously contemplating ditching the turkey in favour of @jason_desouza's pièce de résistance—this magnificent Sage & Onion Roast Chicken. Before you judge, just LOOK at those curves tho. Can you blame us? Ingredients:- - Whole Chicken w/ Skin, 1.2kgs - French Baguette, 1 - Red Onions, 3 - Leeks, 3, sliced - Sage Leaves, 50g - Garlic, 8 cloves - Ginger, 1" - Red Chillies, 4, fresh - Salted Butter, 100g - Celery Sea Salt, to taste - Black Pepper, to taste - Parsley, to garnish - Olive Oil, 15ml Method:- For the marination + stuffing: • In a cast-iron pan, heat olive oil and half the salted butter. • Add in slit fresh red chilies and finely chopped ginger and garlic. Sauté in the buttery emulsion. • Add in the finely chopped sage leaves. Follow it up by adding the finely chopped red onions and sauté until translucent. • Season with ample celery sea salt and freshly milled black pepper. • Remove half the mix for the marination and set aside. • Into the same pan, with the other half, add in the finely sliced leeks and sauté. • Add in the remaining salted butter and cubed French baguette. Allow it to crisp and turn golden brown. • Let the stuffing cool. • Preheat the oven to 200°C for 15 minutes. • Marinate the whole chicken with the sage and onion marination. • Lift the skin and place the marination between the skin and meat. Ensure you use all the marination and rub leftover marinade over the skin of the chicken. • Truss the chicken legs and wings with toothpicks to or a trussing thread to secure. • Place the chicken on a tray, breast side down (this ensures it stays moist), and apply remaining marinade on the back of the chicken. • Bake at 200°C for 40 minutes, 30 minutes breast side down and breast side up for the last 10 minutes for an even browning. • Take out of the oven, remove the toothpicks trussed together, and garnish with finely chopped parsley. • Serve along with the pan juices and stuffing on the side. Chef's Tip: Never stuff the bird with the stuffing; it always tastes better cooked and served separately.

It's the night before Thanksgiving, and we're seriously contemplating ditching the turkey in favour of @jason_desouza's pièce de résistance—this magnificent Sage & Onion Roast Chicken. Before you judge, just LOOK at those curves tho. Can you blame us? Ingredients:- - Whole Chicken w/ Skin, 1.2kgs - French Baguette, 1 - Red Onions, 3 - Leeks, 3, sliced - Sage Leaves, 50g - Garlic, 8 cloves - Ginger, 1" - Red Chillies, 4, fresh - Salted Butter, 100g - Celery Sea Salt, to taste - Black Pepper, to taste - Parsley, to garnish - Olive Oil, 15ml Method:- For the marination + stuffing: • In a cast-iron pan, heat olive oil and half the salted butter. • Add in slit fresh red chilies and finely chopped ginger and garlic. Sauté in the buttery emulsion. • Add in the finely chopped sage leaves. Follow it up by adding the finely chopped red onions and sauté until translucent. • Season with ample celery sea salt and freshly milled black pepper. • Remove half the mix for the marination and set aside. • Into the same pan, with the other half, add in the finely sliced leeks and sauté. • Add in the remaining salted butter and cubed French baguette. Allow it to crisp and turn golden brown. • Let the stuffing cool. • Preheat the oven to 200°C for 15 minutes. • Marinate the whole chicken with the sage and onion marination. • Lift the skin and place the marination between the skin and meat. Ensure you use all the marination and rub leftover marinade over the skin of the chicken. • Truss the chicken legs and wings with toothpicks to or a trussing thread to secure. • Place the chicken on a tray, breast side down (this ensures it stays moist), and apply remaining marinade on the back of the chicken. • Bake at 200°C for 40 minutes, 30 minutes breast side down and breast side up for the last 10 minutes for an even browning. • Take out of the oven, remove the toothpicks trussed together, and garnish with finely chopped parsley. • Serve along with the pan juices and stuffing on the side. Chef's Tip: Never stuff the bird with the stuffing; it always tastes better cooked and served separately.

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Americans. They speak Americano and drink it, too. Lots of it. Especially on a Monday morning. Just like us. As Thanksgiving week gets underway, let us be the first to express our gratitude for @kcroasters' Americano, today in particular, but every day in general. That deep, mystifying brown of the espresso, topped with hot water, and finished with a subtle yet necessary layer of crema—it's the stuff that stirs and surprises the senses. Bean-lieve it or not, the Americano actually hails from Italy. History suggests that American GIs stationed in Italy during WWII longed for diner-style coffee, finding the espresso too strong and the cappuccino, too frothy and rich. Italian baristas kindly obliged and, a few tweaks and some experimentation later, struck the balance in the average Joe's favourite Americano! #Coffee #CoffeeCulture #CoffeeTime #CoffeeLover #CoffeeAddict #CoffeeGram #CoffeeBreak #CoffeeCoffeeCoffee #CoffeeOfTheDay #Coffeegram #Americano #CaffeAmericano #UnitedTastesOfAmerica #MondayCoffee #MondayMornings #MondayMorningMotivation

Americans. They speak Americano and drink it, too. Lots of it. Especially on a Monday morning. Just like us. As Thanksgiving week gets underway, let us be the first to express our gratitude for @kcroasters' Americano, today in particular, but every day in general. That deep, mystifying brown of the espresso, topped with hot water, and finished with a subtle yet necessary layer of crema—it's the stuff that stirs and surprises the senses. Bean-lieve it or not, the Americano actually hails from Italy. History suggests that American GIs stationed in Italy during WWII longed for diner-style coffee, finding the espresso too strong and the cappuccino, too frothy and rich. Italian baristas kindly obliged and, a few tweaks and some experimentation later, struck the balance in the average Joe's favourite Americano! #Coffee #CoffeeCulture #CoffeeTime #CoffeeLover #CoffeeAddict #CoffeeGram #CoffeeBreak #CoffeeCoffeeCoffee #CoffeeOfTheDay #Coffeegram #Americano #CaffeAmericano #UnitedTastesOfAmerica #MondayCoffee #MondayMornings #MondayMorningMotivation

Americans. They speak Americano and drink it, too. Lots of it. Especially on a Monday morning. Just like us. As Thanksgiving week gets underway, let us be the first to express our gratitude for @kcroasters' Americano, today in particular, but every day in general. That deep, mystifying brown of the espresso, topped with hot water, and finished with a subtle yet necessary layer of crema—it's the stuff that stirs and surprises the senses. Bean-lieve it or not, the Americano actually hails from Italy. History suggests that American GIs stationed in Italy during WWII longed for diner-style coffee, finding the espresso too strong and the cappuccino, too frothy and rich. Italian baristas kindly obliged and, a few tweaks and some experimentation later, struck the balance in the average Joe's favourite Americano! #Coffee #CoffeeCulture #CoffeeTime #CoffeeLover #CoffeeAddict #CoffeeGram #CoffeeBreak #CoffeeCoffeeCoffee #CoffeeOfTheDay #Coffeegram #Americano #CaffeAmericano #UnitedTastesOfAmerica #MondayCoffee #MondayMornings #MondayMorningMotivation

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Recipe Of The Week | Thanksgiving Casserole • Nothing like a good ole casserole What do we love about casserole? Among the obvious, the fact that it tastes like home. Like comfort. Like nostalgia. Like Sundays spent with family. Like childhood. Our #RecipeOfTheWeek reimagines this American staple for Thanksgiving week, and infuses it with delicate flavours associated with the festival, including rosemary, thyme, sage, and, if you haven't already guessed, chanberries—oops, *cranberries! Ingredients:- - Olive Oil, 2 tbsp - Onion, 1, small, chopped - Sweet Potato, 1, chopped - Green Beans, 2 cups, chopped - Garlic, 1 1/2 tbsp, chopped - Celery, 2 tbsp, chopped - Salt, to taste - Black Pepper, 1 tsp - Sourdough Bread, 4 cups, cubed - Smoked/Cooked Chicken, 500g, chopped - Cranberries, 2/3 cup, dried - Rosemary, 1 tbsp, finely chopped - Thyme, 1 tbsp, finely chopped - Sage, 1 tbsp, finely chopped - Water, 2 cups - Eggs, 2 - Chicken Cream Soup Mix, 100g - Sour Cream, 1 1/2 cups - White Wine, 1/2 cup (optional) - Lemon Juice, 1 tbsp, fresh - Worcestershire Sauce, 2 tsp #Thanksgiving #ThanksgivingRecipes #ThanksgivingFood #Casserole #CasseroleRecipe #Food #FoodFood #Foodies #FoodLover #Foodstagram #FoodOfTheDay #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Recipe Of The Week | Thanksgiving Casserole • Nothing like a good ole casserole What do we love about casserole? Among the obvious, the fact that it tastes like home. Like comfort. Like nostalgia. Like Sundays spent with family. Like childhood. Our #RecipeOfTheWeek reimagines this American staple for Thanksgiving week, and infuses it with delicate flavours associated with the festival, including rosemary, thyme, sage, and, if you haven't already guessed, chanberries—oops, *cranberries! Ingredients:- - Olive Oil, 2 tbsp - Onion, 1, small, chopped - Sweet Potato, 1, chopped - Green Beans, 2 cups, chopped - Garlic, 1 1/2 tbsp, chopped - Celery, 2 tbsp, chopped - Salt, to taste - Black Pepper, 1 tsp - Sourdough Bread, 4 cups, cubed - Smoked/Cooked Chicken, 500g, chopped - Cranberries, 2/3 cup, dried - Rosemary, 1 tbsp, finely chopped - Thyme, 1 tbsp, finely chopped - Sage, 1 tbsp, finely chopped - Water, 2 cups - Eggs, 2 - Chicken Cream Soup Mix, 100g - Sour Cream, 1 1/2 cups - White Wine, 1/2 cup (optional) - Lemon Juice, 1 tbsp, fresh - Worcestershire Sauce, 2 tsp #Thanksgiving #ThanksgivingRecipes #ThanksgivingFood #Casserole #CasseroleRecipe #Food #FoodFood #Foodies #FoodLover #Foodstagram #FoodOfTheDay #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Recipe Of The Week | Thanksgiving Casserole • Nothing like a good ole casserole What do we love about casserole? Among the obvious, the fact that it tastes like home. Like comfort. Like nostalgia. Like Sundays spent with family. Like childhood. Our #RecipeOfTheWeek reimagines this American staple for Thanksgiving week, and infuses it with delicate flavours associated with the festival, including rosemary, thyme, sage, and, if you haven't already guessed, chanberries—oops, *cranberries! Ingredients:- - Olive Oil, 2 tbsp - Onion, 1, small, chopped - Sweet Potato, 1, chopped - Green Beans, 2 cups, chopped - Garlic, 1 1/2 tbsp, chopped - Celery, 2 tbsp, chopped - Salt, to taste - Black Pepper, 1 tsp - Sourdough Bread, 4 cups, cubed - Smoked/Cooked Chicken, 500g, chopped - Cranberries, 2/3 cup, dried - Rosemary, 1 tbsp, finely chopped - Thyme, 1 tbsp, finely chopped - Sage, 1 tbsp, finely chopped - Water, 2 cups - Eggs, 2 - Chicken Cream Soup Mix, 100g - Sour Cream, 1 1/2 cups - White Wine, 1/2 cup (optional) - Lemon Juice, 1 tbsp, fresh - Worcestershire Sauce, 2 tsp #Thanksgiving #ThanksgivingRecipes #ThanksgivingFood #Casserole #CasseroleRecipe #Food #FoodFood #Foodies #FoodLover #Foodstagram #FoodOfTheDay #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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Thanksgiving's a hop (Monday), skip (Tuesday), and jump (Wednesday) away, and we're getting our kitchen in order! We already dished the deets on T-Day mains in an earlier post, but now it's time to start talking (not taking) sides. After all, no turkey (or meaty main) is an island. Accompaniments must always follow. In droves. If nothing else, mashed potatoes and greens are non-negotiable. Saving you the hassle of having to peel, shell, and chop your veggies are @leangreen_in's ready-to-cook blanched and frozen vegetables that are free of preservatives and full of essential nutrients, perfect for quick, breezy roasts. With your potato mash, too, keep it simple; don't overthink and don't overcomplicate. Ingredients:- - Potatoes, 1kg - Lean Green Frozen Broccoli, 1 packet - Lean Green Frozen Garlic, 1 packet - Lean Green Frozen Peas, 1 packet - Butter, 200g - Salt and Pepper, to taste Method:- For the Mashed Potatoes: • Peel the potatoes and cut into 1" pieces. Place in a large saucepan with enough salted water and bring to a boil. Cook, uncovered, until easily pierced with a fork. Once done, drain the water and let cool. • Put potatoes to medium heat. Add reserved cooking water, butter, and oil. Mash and season with salt and pepper. Transfer to a bowl and cover to keep warm. For the Roasted Veggies: • Transfer the broccoli to a rimmed baking sheet, toss with oil, and season with salt and pepper. Roast in the oven until tender and browned in spots. • Repeat with the peas and garlic. Now, gently ease those roasted veggies into that bed of fluffy, lighter-than-air mash, top with some melted butter, and you've got yourself a Thanksgiving Veggie Mash that might just steal your turkey's thunder! #ThanksgivingMeal #Thanksgiving #ThanksgivingRecipes #ThanksgivingFood #CookSmart #ReadyToCook #FrozenVeggies #MashedPotatoes #Food #Foodies #FoodLover #InstaFood #FoodFood #Foodstagram #FoodOfTheDay #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Thanksgiving's a hop (Monday), skip (Tuesday), and jump (Wednesday) away, and we're getting our kitchen in order! We already dished the deets on T-Day mains in an earlier post, but now it's time to start talking (not taking) sides. After all, no turkey (or meaty main) is an island. Accompaniments must always follow. In droves. If nothing else, mashed potatoes and greens are non-negotiable. Saving you the hassle of having to peel, shell, and chop your veggies are @leangreen_in's ready-to-cook blanched and frozen vegetables that are free of preservatives and full of essential nutrients, perfect for quick, breezy roasts. With your potato mash, too, keep it simple; don't overthink and don't overcomplicate. Ingredients:- - Potatoes, 1kg - Lean Green Frozen Broccoli, 1 packet - Lean Green Frozen Garlic, 1 packet - Lean Green Frozen Peas, 1 packet - Butter, 200g - Salt and Pepper, to taste Method:- For the Mashed Potatoes: • Peel the potatoes and cut into 1" pieces. Place in a large saucepan with enough salted water and bring to a boil. Cook, uncovered, until easily pierced with a fork. Once done, drain the water and let cool. • Put potatoes to medium heat. Add reserved cooking water, butter, and oil. Mash and season with salt and pepper. Transfer to a bowl and cover to keep warm. For the Roasted Veggies: • Transfer the broccoli to a rimmed baking sheet, toss with oil, and season with salt and pepper. Roast in the oven until tender and browned in spots. • Repeat with the peas and garlic. Now, gently ease those roasted veggies into that bed of fluffy, lighter-than-air mash, top with some melted butter, and you've got yourself a Thanksgiving Veggie Mash that might just steal your turkey's thunder! #ThanksgivingMeal #Thanksgiving #ThanksgivingRecipes #ThanksgivingFood #CookSmart #ReadyToCook #FrozenVeggies #MashedPotatoes #Food #Foodies #FoodLover #InstaFood #FoodFood #Foodstagram #FoodOfTheDay #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

Thanksgiving's a hop (Monday), skip (Tuesday), and jump (Wednesday) away, and we're getting our kitchen in order! We already dished the deets on T-Day mains in an earlier post, but now it's time to start talking (not taking) sides. After all, no turkey (or meaty main) is an island. Accompaniments must always follow. In droves. If nothing else, mashed potatoes and greens are non-negotiable. Saving you the hassle of having to peel, shell, and chop your veggies are @leangreen_in's ready-to-cook blanched and frozen vegetables that are free of preservatives and full of essential nutrients, perfect for quick, breezy roasts. With your potato mash, too, keep it simple; don't overthink and don't overcomplicate. Ingredients:- - Potatoes, 1kg - Lean Green Frozen Broccoli, 1 packet - Lean Green Frozen Garlic, 1 packet - Lean Green Frozen Peas, 1 packet - Butter, 200g - Salt and Pepper, to taste Method:- For the Mashed Potatoes: • Peel the potatoes and cut into 1" pieces. Place in a large saucepan with enough salted water and bring to a boil. Cook, uncovered, until easily pierced with a fork. Once done, drain the water and let cool. • Put potatoes to medium heat. Add reserved cooking water, butter, and oil. Mash and season with salt and pepper. Transfer to a bowl and cover to keep warm. For the Roasted Veggies: • Transfer the broccoli to a rimmed baking sheet, toss with oil, and season with salt and pepper. Roast in the oven until tender and browned in spots. • Repeat with the peas and garlic. Now, gently ease those roasted veggies into that bed of fluffy, lighter-than-air mash, top with some melted butter, and you've got yourself a Thanksgiving Veggie Mash that might just steal your turkey's thunder! #ThanksgivingMeal #Thanksgiving #ThanksgivingRecipes #ThanksgivingFood #CookSmart #ReadyToCook #FrozenVeggies #MashedPotatoes #Food #Foodies #FoodLover #InstaFood #FoodFood #Foodstagram #FoodOfTheDay #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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It's T-6 days to T-Day... ...which gives us enough time to ruminate on all that we're grateful for. But, if you're not careful, perhaps not enough time to plan and execute a full-blown Thanksgiving feast worthy of Monica Geller. The struggle with Thanksgiving turkey is real. Which is why we're cutting your work out for you, with our specially curated Thanksgiving-cum-Friendsgiving menu! Available on a pre-order basis only are three stellar mains that your bellies will most certainly be thankful for:- 🦃 Herb Roasted Stuffed Turkey A whole turkey stuffed with herbs and dry fruits, served with roasted root veggies and cranberry jus 🐔 Stuffed Chicken w/ Pan Gravy A stuffed roast chicken accompanied by roasted veggies and pan gravy or mushroom sauce 🍗 Maple Chilli Spatchcock Chicken A maple peri peri spatchcock chicken, served with house-tossed salad and roasted potato wedges That said, if you DO want to give cooking a whole turkey a go, get your hands on our Butterball Turkey, starting at Rs. 1,750 per kilo. Even if it doesn't turn out the way you expected it to, you can always fall back on our pre-order menu. To place your order, reach out to us on 8095031111 before 24th November. #Thanksgiving #ThanksgivingDinner #ThanksgivingTurkey #ThanksgivingFood #ThanksgivingMenu #Food #Foodies #FoodLover #InstaFood #ComfortFood #Foodstagram #FoodFood #FoodSpotting #EatingForTheInsta #GoodFood #GoodFoodGoodMood

It's T-6 days to T-Day... ...which gives us enough time to ruminate on all that we're grateful for. But, if you're not careful, perhaps not enough time to plan and execute a full-blown Thanksgiving feast worthy of Monica Geller. The struggle with Thanksgiving turkey is real. Which is why we're cutting your work out for you, with our specially curated Thanksgiving-cum-Friendsgiving menu! Available on a pre-order basis only are three stellar mains that your bellies will most certainly be thankful for:- 🦃 Herb Roasted Stuffed Turkey A whole turkey stuffed with herbs and dry fruits, served with roasted root veggies and cranberry jus 🐔 Stuffed Chicken w/ Pan Gravy A stuffed roast chicken accompanied by roasted veggies and pan gravy or mushroom sauce 🍗 Maple Chilli Spatchcock Chicken A maple peri peri spatchcock chicken, served with house-tossed salad and roasted potato wedges That said, if you DO want to give cooking a whole turkey a go, get your hands on our Butterball Turkey, starting at Rs. 1,750 per kilo. Even if it doesn't turn out the way you expected it to, you can always fall back on our pre-order menu. To place your order, reach out to us on 8095031111 before 24th November. #Thanksgiving #ThanksgivingDinner #ThanksgivingTurkey #ThanksgivingFood #ThanksgivingMenu #Food #Foodies #FoodLover #InstaFood #ComfortFood #Foodstagram #FoodFood #FoodSpotting #EatingForTheInsta #GoodFood #GoodFoodGoodMood

It's T-6 days to T-Day... ...which gives us enough time to ruminate on all that we're grateful for. But, if you're not careful, perhaps not enough time to plan and execute a full-blown Thanksgiving feast worthy of Monica Geller. The struggle with Thanksgiving turkey is real. Which is why we're cutting your work out for you, with our specially curated Thanksgiving-cum-Friendsgiving menu! Available on a pre-order basis only are three stellar mains that your bellies will most certainly be thankful for:- 🦃 Herb Roasted Stuffed Turkey A whole turkey stuffed with herbs and dry fruits, served with roasted root veggies and cranberry jus 🐔 Stuffed Chicken w/ Pan Gravy A stuffed roast chicken accompanied by roasted veggies and pan gravy or mushroom sauce 🍗 Maple Chilli Spatchcock Chicken A maple peri peri spatchcock chicken, served with house-tossed salad and roasted potato wedges That said, if you DO want to give cooking a whole turkey a go, get your hands on our Butterball Turkey, starting at Rs. 1,750 per kilo. Even if it doesn't turn out the way you expected it to, you can always fall back on our pre-order menu. To place your order, reach out to us on 8095031111 before 24th November. #Thanksgiving #ThanksgivingDinner #ThanksgivingTurkey #ThanksgivingFood #ThanksgivingMenu #Food #Foodies #FoodLover #InstaFood #ComfortFood #Foodstagram #FoodFood #FoodSpotting #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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Did you know that preparing a proper Thanksgiving meal can take hours, if not days? Roasting the turkey alone can add up to almost five hours in the oven for the biggest birds! So why not leave the cooking to us this Thursday (28th November) and stop by The Café by Foodhall for our special #Thanksgiving menu. We promise all the classics, alongside a creative twist to traditional dishes… Laden with roasted pumpkin, glazed carrots, mash potato, cranberry chutney and mushroom gravy (with turkey optional) - our Thanksgiving Meal Bowl is the epitome of the foods of this holiday. Of course, there’s spiced pumpkin cheesecake for afters too! Just be sure to bring your loved ones and give thanks for all that we have to be grateful for! #ForTheLoveofThanksgiving, see you at The Café by Foodhall (Foodhall@1 MG, Foodhall@MKT and Foodhall@Linking Road) on 28th November. #FoodhallIndia #ThanksgivinginIndia #Thanksgiving2019 #ThanksgivingSpecials #ThanksgivingBowl #PumpkinPie #Turkey

Did you know that preparing a proper Thanksgiving meal can take hours, if not days? Roasting the turkey alone can add up to almost five hours in the oven for the biggest birds! So why not leave the cooking to us this Thursday (28th November) and stop by The Café by Foodhall for our special #Thanksgiving menu. We promise all the classics, alongside a creative twist to traditional dishes… Laden with roasted pumpkin, glazed carrots, mash potato, cranberry chutney and mushroom gravy (with turkey optional) - our Thanksgiving Meal Bowl is the epitome of the foods of this holiday. Of course, there’s spiced pumpkin cheesecake for afters too! Just be sure to bring your loved ones and give thanks for all that we have to be grateful for! #ForTheLoveofThanksgiving, see you at The Café by Foodhall (Foodhall@1 MG, Foodhall@MKT and Foodhall@Linking Road) on 28th November. #FoodhallIndia #ThanksgivinginIndia #Thanksgiving2019 #ThanksgivingSpecials #ThanksgivingBowl #PumpkinPie #Turkey

Did you know that preparing a proper Thanksgiving meal can take hours, if not days? Roasting the turkey alone can add up to almost five hours in the oven for the biggest birds! So why not leave the cooking to us this Thursday (28th November) and stop by The Café by Foodhall for our special #Thanksgiving menu. We promise all the classics, alongside a creative twist to traditional dishes… Laden with roasted pumpkin, glazed carrots, mash potato, cranberry chutney and mushroom gravy (with turkey optional) - our Thanksgiving Meal Bowl is the epitome of the foods of this holiday. Of course, there’s spiced pumpkin cheesecake for afters too! Just be sure to bring your loved ones and give thanks for all that we have to be grateful for! #ForTheLoveofThanksgiving, see you at The Café by Foodhall (Foodhall@1 MG, Foodhall@MKT and Foodhall@Linking Road) on 28th November. #FoodhallIndia #ThanksgivinginIndia #Thanksgiving2019 #ThanksgivingSpecials #ThanksgivingBowl #PumpkinPie #Turkey

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Did you know that preparing a proper Thanksgiving meal can take hours, if not days? Roasting the turkey alone can add up to almost five hours in the oven for the biggest birds! So why not leave the cooking to us this Thursday (28th November) and stop by The Café by Foodhall for our special #Thanksgiving menu. We promise all the classics, alongside a creative twist to traditional dishes… Laden with roasted pumpkin, glazed carrots, mash potato, cranberry chutney and mushroom gravy (with turkey optional) - our Thanksgiving Meal Bowl is the epitome of the foods of this holiday. Of course, there’s spiced pumpkin cheesecake for afters too! Just be sure to bring your loved ones and give thanks for all that we have to be grateful for! #ForTheLoveofThanksgiving, see you at The Café by Foodhall (Foodhall@1 MG, Foodhall@MKT and Foodhall@Linking Road) on 28th November. #FoodhallIndia #ThanksgivinginIndia #Thanksgiving2019 #ThanksgivingSpecials #ThanksgivingBowl #PumpkinPie #Turkey

Did you know that preparing a proper Thanksgiving meal can take hours, if not days? Roasting the turkey alone can add up to almost five hours in the oven for the biggest birds! So why not leave the cooking to us this Thursday (28th November) and stop by The Café by Foodhall for our special #Thanksgiving menu. We promise all the classics, alongside a creative twist to traditional dishes… Laden with roasted pumpkin, glazed carrots, mash potato, cranberry chutney and mushroom gravy (with turkey optional) - our Thanksgiving Meal Bowl is the epitome of the foods of this holiday. Of course, there’s spiced pumpkin cheesecake for afters too! Just be sure to bring your loved ones and give thanks for all that we have to be grateful for! #ForTheLoveofThanksgiving, see you at The Café by Foodhall (Foodhall@1 MG, Foodhall@MKT and Foodhall@Linking Road) on 28th November. #FoodhallIndia #ThanksgivinginIndia #Thanksgiving2019 #ThanksgivingSpecials #ThanksgivingBowl #PumpkinPie #Turkey

Did you know that preparing a proper Thanksgiving meal can take hours, if not days? Roasting the turkey alone can add up to almost five hours in the oven for the biggest birds! So why not leave the cooking to us this Thursday (28th November) and stop by The Café by Foodhall for our special #Thanksgiving menu. We promise all the classics, alongside a creative twist to traditional dishes… Laden with roasted pumpkin, glazed carrots, mash potato, cranberry chutney and mushroom gravy (with turkey optional) - our Thanksgiving Meal Bowl is the epitome of the foods of this holiday. Of course, there’s spiced pumpkin cheesecake for afters too! Just be sure to bring your loved ones and give thanks for all that we have to be grateful for! #ForTheLoveofThanksgiving, see you at The Café by Foodhall (Foodhall@1 MG, Foodhall@MKT and Foodhall@Linking Road) on 28th November. #FoodhallIndia #ThanksgivinginIndia #Thanksgiving2019 #ThanksgivingSpecials #ThanksgivingBowl #PumpkinPie #Turkey

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With Thanksgiving just a few days away, we’re thrilled to reveal our line-up of festive specials and celebrations! Stop by our stores to take home the perfect Turkey for your Thanksgiving spread, or take the hassle out of hosting and have your dinner party catered by our bespoke service, Party Chef. What’s more, we have a special pop-up menu at The Café by Foodhall on Thursday 28 November! Do be sure to pop in, for your fill of traditional Thanksgiving dishes, right down to the perfect slice of pumpkin pie! #ForTheLoveofThanksgiving, see you at a Foodhall near you! You can also call on +91 8095031111 for home delivery. #FoodhallIndia #ForTheLoveofFood #ThanskgivinginIndia #Thanksgiving2019 #PartyChef #RoastedTurkey #ThanksgivingDishes

With Thanksgiving just a few days away, we’re thrilled to reveal our line-up of festive specials and celebrations! Stop by our stores to take home the perfect Turkey for your Thanksgiving spread, or take the hassle out of hosting and have your dinner party catered by our bespoke service, Party Chef. What’s more, we have a special pop-up menu at The Café by Foodhall on Thursday 28 November! Do be sure to pop in, for your fill of traditional Thanksgiving dishes, right down to the perfect slice of pumpkin pie! #ForTheLoveofThanksgiving, see you at a Foodhall near you! You can also call on +91 8095031111 for home delivery. #FoodhallIndia #ForTheLoveofFood #ThanskgivinginIndia #Thanksgiving2019 #PartyChef #RoastedTurkey #ThanksgivingDishes

With Thanksgiving just a few days away, we’re thrilled to reveal our line-up of festive specials and celebrations! Stop by our stores to take home the perfect Turkey for your Thanksgiving spread, or take the hassle out of hosting and have your dinner party catered by our bespoke service, Party Chef. What’s more, we have a special pop-up menu at The Café by Foodhall on Thursday 28 November! Do be sure to pop in, for your fill of traditional Thanksgiving dishes, right down to the perfect slice of pumpkin pie! #ForTheLoveofThanksgiving, see you at a Foodhall near you! You can also call on +91 8095031111 for home delivery. #FoodhallIndia #ForTheLoveofFood #ThanskgivinginIndia #Thanksgiving2019 #PartyChef #RoastedTurkey #ThanksgivingDishes

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