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

If you're at a loose end this weekend, might we suggest popping over to a Foodhall near you and parking yourselves at our weekend pop-ups? This time around, we've got @vanilla_miel and @miampatisserie dishing out a selection of the finest indulgent sugar-coated confections to hit your sweet spot just right. You can enjoy Vanilla Miel's goodies at Foodhall@Linking Road, Mumbai (Saturday and Sunday) & Miam's French delicacies at Foodhall@Two Horizon, Gurugram and Foodhall@DLF Promenade, Delhi (Friday to Sunday). If you never try, you'll never know, so come on over and end your week on the sweetest note. You know what they say.... The proof is in the pastries...and cakes...and cookies...and praline sprigs...and you get the gist! #Desserts #FrenchDesserts #Chocolate #Baking #Pastry #SweetTooth #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #PastryLove #Food #FoodPhotography #FoodLove #InstaFood #FoodBlogFeed

If you're at a loose end this weekend, might we suggest popping over to a Foodhall near you and parking yourselves at our weekend pop-ups? This time around, we've got @vanilla_miel and @miampatisserie dishing out a selection of the finest indulgent sugar-coated confections to hit your sweet spot just right. You can enjoy Vanilla Miel's goodies at Foodhall@Linking Road, Mumbai (Saturday and Sunday) & Miam's French delicacies at Foodhall@Two Horizon, Gurugram and Foodhall@DLF Promenade, Delhi (Friday to Sunday). If you never try, you'll never know, so come on over and end your week on the sweetest note. You know what they say.... The proof is in the pastries...and cakes...and cookies...and praline sprigs...and you get the gist! #Desserts #FrenchDesserts #Chocolate #Baking #Pastry #SweetTooth #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #PastryLove #Food #FoodPhotography #FoodLove #InstaFood #FoodBlogFeed

If you're at a loose end this weekend, might we suggest popping over to a Foodhall near you and parking yourselves at our weekend pop-ups? This time around, we've got @vanilla_miel and @miampatisserie dishing out a selection of the finest indulgent sugar-coated confections to hit your sweet spot just right. You can enjoy Vanilla Miel's goodies at Foodhall@Linking Road, Mumbai (Saturday and Sunday) & Miam's French delicacies at Foodhall@Two Horizon, Gurugram and Foodhall@DLF Promenade, Delhi (Friday to Sunday). If you never try, you'll never know, so come on over and end your week on the sweetest note. You know what they say.... The proof is in the pastries...and cakes...and cookies...and praline sprigs...and you get the gist! #Desserts #FrenchDesserts #Chocolate #Baking #Pastry #SweetTooth #DessertTime #DessertBae #DessertGram #DessertsOfInstagram #DessertHeaven #PastryLove #Food #FoodPhotography #FoodLove #InstaFood #FoodBlogFeed

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We couldn't say bye to our Italian fest without a little Nutella. Here's a Nutella Swirl brownie recipe for your weekday indulgence by @harsh_vaidh3 What you need: 165g All purpose flour 200g Castor sugar 42g Cocoa powder ½ tsp Baking powder ½ tsp Salt 120ml Water 120ml Refined oil ½ tsp Vanilla essence 100g Dark chocolate chips / chunks 50g Nutella to swirl Method: 1. Butter an 8-inch square cake tin and line it with some baking paper / foil paper. 2. In a bowl, mix together the water, oil and vanilla essence. 3. In a separate bowl mix the flour, cocoa powder, baking powder and salt. Fold them in just until it is incorporated, being careful not to overmix. Fold in the chips/ chunks 4. Pour the batter into the prepared tin. Put dollops of nutella and swirl.  5. Bake at 170 degrees celcius in a preheated oven for 20-30 minutes. The brownie should be firm around the edges and just set in the middle for a fudgier texture. 6. Allow the brownie to cool completely before de-molding and cutting. 7. Pipe some nutella and garnish with berries #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

We couldn't say bye to our Italian fest without a little Nutella. Here's a Nutella Swirl brownie recipe for your weekday indulgence by @harsh_vaidh3 What you need: 165g All purpose flour 200g Castor sugar 42g Cocoa powder ½ tsp Baking powder ½ tsp Salt 120ml Water 120ml Refined oil ½ tsp Vanilla essence 100g Dark chocolate chips / chunks 50g Nutella to swirl Method: 1. Butter an 8-inch square cake tin and line it with some baking paper / foil paper. 2. In a bowl, mix together the water, oil and vanilla essence. 3. In a separate bowl mix the flour, cocoa powder, baking powder and salt. Fold them in just until it is incorporated, being careful not to overmix. Fold in the chips/ chunks 4. Pour the batter into the prepared tin. Put dollops of nutella and swirl.  5. Bake at 170 degrees celcius in a preheated oven for 20-30 minutes. The brownie should be firm around the edges and just set in the middle for a fudgier texture. 6. Allow the brownie to cool completely before de-molding and cutting. 7. Pipe some nutella and garnish with berries #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

We couldn't say bye to our Italian fest without a little Nutella. Here's a Nutella Swirl brownie recipe for your weekday indulgence by @harsh_vaidh3 What you need: 165g All purpose flour 200g Castor sugar 42g Cocoa powder ½ tsp Baking powder ½ tsp Salt 120ml Water 120ml Refined oil ½ tsp Vanilla essence 100g Dark chocolate chips / chunks 50g Nutella to swirl Method: 1. Butter an 8-inch square cake tin and line it with some baking paper / foil paper. 2. In a bowl, mix together the water, oil and vanilla essence. 3. In a separate bowl mix the flour, cocoa powder, baking powder and salt. Fold them in just until it is incorporated, being careful not to overmix. Fold in the chips/ chunks 4. Pour the batter into the prepared tin. Put dollops of nutella and swirl.  5. Bake at 170 degrees celcius in a preheated oven for 20-30 minutes. The brownie should be firm around the edges and just set in the middle for a fudgier texture. 6. Allow the brownie to cool completely before de-molding and cutting. 7. Pipe some nutella and garnish with berries #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

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A little Friday night baking? Yes, please! Chef Harsh (@harsh_vaidh3) can’t have enough of these No Bake Belgian Chocolate Cheesecakes and frankly, we don’t blame him. For the Crust: • 200g Oreo Cookies, crushed  • 60g Unsalted Butter (melted) For the Filling: • 225g Cream Cheese • 125g Belgian Dark Chocolate, melted • 120g Whipped Cream • 40g Icing Sugar • ½ tsp Vanilla Essence/ Extract For the Glaze: • 120g Begian Dark Chocolate (or any of choice) • 120g Fresh Cream Method: •For the crust: Mix the melted butter and crushed oreos until it forms a wet sand like texture. Press the mixture down in any mould of your choice (6 inch, if round) and refrigerate. •For the Filling: Soften the cream cheese along with the icing sugar until smooth. Add in the Vanilla extract and mix. Fold in the Whipped cream (medium-soft peaks). Lastly, add the melted chocolate and mix well. Pour the filling over the crust and place into the refrigerator for  20-30 minutes. •For the Glaze: In a bowl, add the chocolate chunks/chips. Heat the fresh cream in a pan or the microwave until hot. Pour the hot cream over the chocolate and let sit for a minute. Start whisking the mixture until it starts to mix well and becomes shiny. Once the glaze is ready, pour some over the top of the cheesecake and garnish as desired. Happy weekend!

A little Friday night baking? Yes, please! Chef Harsh (@harsh_vaidh3) can’t have enough of these No Bake Belgian Chocolate Cheesecakes and frankly, we don’t blame him. For the Crust: • 200g Oreo Cookies, crushed  • 60g Unsalted Butter (melted) For the Filling: • 225g Cream Cheese • 125g Belgian Dark Chocolate, melted • 120g Whipped Cream • 40g Icing Sugar • ½ tsp Vanilla Essence/ Extract For the Glaze: • 120g Begian Dark Chocolate (or any of choice) • 120g Fresh Cream Method: •For the crust: Mix the melted butter and crushed oreos until it forms a wet sand like texture. Press the mixture down in any mould of your choice (6 inch, if round) and refrigerate. •For the Filling: Soften the cream cheese along with the icing sugar until smooth. Add in the Vanilla extract and mix. Fold in the Whipped cream (medium-soft peaks). Lastly, add the melted chocolate and mix well. Pour the filling over the crust and place into the refrigerator for  20-30 minutes. •For the Glaze: In a bowl, add the chocolate chunks/chips. Heat the fresh cream in a pan or the microwave until hot. Pour the hot cream over the chocolate and let sit for a minute. Start whisking the mixture until it starts to mix well and becomes shiny. Once the glaze is ready, pour some over the top of the cheesecake and garnish as desired. Happy weekend!

A little Friday night baking? Yes, please! Chef Harsh (@harsh_vaidh3) can’t have enough of these No Bake Belgian Chocolate Cheesecakes and frankly, we don’t blame him. For the Crust: • 200g Oreo Cookies, crushed  • 60g Unsalted Butter (melted) For the Filling: • 225g Cream Cheese • 125g Belgian Dark Chocolate, melted • 120g Whipped Cream • 40g Icing Sugar • ½ tsp Vanilla Essence/ Extract For the Glaze: • 120g Begian Dark Chocolate (or any of choice) • 120g Fresh Cream Method: •For the crust: Mix the melted butter and crushed oreos until it forms a wet sand like texture. Press the mixture down in any mould of your choice (6 inch, if round) and refrigerate. •For the Filling: Soften the cream cheese along with the icing sugar until smooth. Add in the Vanilla extract and mix. Fold in the Whipped cream (medium-soft peaks). Lastly, add the melted chocolate and mix well. Pour the filling over the crust and place into the refrigerator for  20-30 minutes. •For the Glaze: In a bowl, add the chocolate chunks/chips. Heat the fresh cream in a pan or the microwave until hot. Pour the hot cream over the chocolate and let sit for a minute. Start whisking the mixture until it starts to mix well and becomes shiny. Once the glaze is ready, pour some over the top of the cheesecake and garnish as desired. Happy weekend!

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Have you ever dabbled with the idea of making your own chocolate bar at home? 🍫 Take the plunge with our all-new cooking & baking range of chocolates by Xoco57. Thank us later 🤎 We’ve used our White Chocolate Callets to make this decadent & superbly easy (and beautiful) bar at home. Garnish with edible flowers for added eye candy 🌸 What you need : • Xoco57 white chocolate callets • Chocolate bark mould • Edible flowers Method : 1. In a small microwave safe bowl, microwave the white chocolate in 30 second intervals, stirring each time until smooth. 2. Arrange edible flowers on the chocolate mould. 3. Make a chocolate web to avoid floating back of flowers 4. Pour & spread chocolate into an even layer with a spatula 5. Clean all sides of the mould 6. Chill until set & demould Swing by a Foodhall near you for all your baking essentials. You can also check out our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia.

Have you ever dabbled with the idea of making your own chocolate bar at home? 🍫 Take the plunge with our all-new cooking & baking range of chocolates by Xoco57. Thank us later 🤎 We’ve used our White Chocolate Callets to make this decadent & superbly easy (and beautiful) bar at home. Garnish with edible flowers for added eye candy 🌸 What you need : • Xoco57 white chocolate callets • Chocolate bark mould • Edible flowers Method : 1. In a small microwave safe bowl, microwave the white chocolate in 30 second intervals, stirring each time until smooth. 2. Arrange edible flowers on the chocolate mould. 3. Make a chocolate web to avoid floating back of flowers 4. Pour & spread chocolate into an even layer with a spatula 5. Clean all sides of the mould 6. Chill until set & demould Swing by a Foodhall near you for all your baking essentials. You can also check out our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia.

Have you ever dabbled with the idea of making your own chocolate bar at home? 🍫 Take the plunge with our all-new cooking & baking range of chocolates by Xoco57. Thank us later 🤎 We’ve used our White Chocolate Callets to make this decadent & superbly easy (and beautiful) bar at home. Garnish with edible flowers for added eye candy 🌸 What you need : • Xoco57 white chocolate callets • Chocolate bark mould • Edible flowers Method : 1. In a small microwave safe bowl, microwave the white chocolate in 30 second intervals, stirring each time until smooth. 2. Arrange edible flowers on the chocolate mould. 3. Make a chocolate web to avoid floating back of flowers 4. Pour & spread chocolate into an even layer with a spatula 5. Clean all sides of the mould 6. Chill until set & demould Swing by a Foodhall near you for all your baking essentials. You can also check out our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia.

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Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding. Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk. What you need: • Unsweetened coconut milk - 1 can • Cocoa powder - 1 cup • Castor sugar - 1 cup • Cornstarch - 1/2 cup • Xoco57 dark chocolate callets - 1 cup • Unsweetened coconut, shredded & toasted • Cherries, for garnishing Method: 1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl 2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water) 3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools) 4. Remove bowl from the pan and pour tibok-tibok into a serving bowl 5. Top with coconut & cherries just before serving Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding. Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk. What you need: • Unsweetened coconut milk - 1 can • Cocoa powder - 1 cup • Castor sugar - 1 cup • Cornstarch - 1/2 cup • Xoco57 dark chocolate callets - 1 cup • Unsweetened coconut, shredded & toasted • Cherries, for garnishing Method: 1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl 2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water) 3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools) 4. Remove bowl from the pan and pour tibok-tibok into a serving bowl 5. Top with coconut & cherries just before serving Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding. Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk. What you need: • Unsweetened coconut milk - 1 can • Cocoa powder - 1 cup • Castor sugar - 1 cup • Cornstarch - 1/2 cup • Xoco57 dark chocolate callets - 1 cup • Unsweetened coconut, shredded & toasted • Cherries, for garnishing Method: 1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl 2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water) 3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools) 4. Remove bowl from the pan and pour tibok-tibok into a serving bowl 5. Top with coconut & cherries just before serving Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

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Adulting is cancelled for today because it's Brownies for dinner tonight! Earn ALL the brownie points at home by baking these easy-to-make Dark Fudgy Brownies, a recipe by Chef Heena Punwani (@tiffintales) of @brunandbabka. What you need: • Unsalted Butter* - 140g (1/2 cup + 2 tbsp) • Castor Sugar - 225g (1 1/8 cup) • Cocoa Powder – 75g, sifted (1/2 cup + 2 tbsp) • Eggs – 100g (2 large) • Vanilla Extract - 1/2 tsp • All Purpose Flour – 65g, sifted (1/2 cup) • Salt - 1/4 tsp • 54% or 70% Dark Chocolate Chips (or chopped chocolate) – 60g (approx 1/3 cup), optional, but recommended • Walnuts (or any nut you prefer) – 50g (approx 1/2 cup), optional *Omit the salt in the recipe if using salted butter Method: 1. Preheat the oven to 160 C (150 C for a convection oven) 2. Line a 7-inch square baking tin with parchment at the bottom and sides leaving an overhang 3. Put the butter, sugar and cocoa in a bowl that fits over a saucepan of simmering water (aka a double boiler) 4. Sift the flour. Add the salt and whisk together to mix evenly 5. Toast the nuts in the oven for 8-10 mins. Cool and roughly chop 6. Put the bowl with the butter, sugar and cocoa over a saucepan of simmering water (aka a double boiler). Melt over low heat mixing continuously until the butter and sugar melt, the mixture is hot and everything comes together to form a smooth mixture 7. Take off heat and let the mixture cool a little. Then mix in the eggs one by one followed by the vanilla using a hand mixer or a wooden spoon, mix vigorously. The mixture should look shiny and well blended 8. Add the flour and salt mixture and stir it in 9. Beat until the mixture is well blended 10. Fold in the chocolate chips and nuts (if using) 11. Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for approx 20-25 mins. (The key to great brownies is to not overbake. A knife inserted in the centre should come out with slightly moist batter 12. Transfer the brownies to a cooling rack and cool. Cut into squares 13. Serve warm or at room temperature with chocolate fudge sauce, caramel and/or vanilla bean ice cream Made this? Let us know in the comments below 👇🏼

Adulting is cancelled for today because it's Brownies for dinner tonight! Earn ALL the brownie points at home by baking these easy-to-make Dark Fudgy Brownies, a recipe by Chef Heena Punwani (@tiffintales) of @brunandbabka. What you need: • Unsalted Butter* - 140g (1/2 cup + 2 tbsp) • Castor Sugar - 225g (1 1/8 cup) • Cocoa Powder – 75g, sifted (1/2 cup + 2 tbsp) • Eggs – 100g (2 large) • Vanilla Extract - 1/2 tsp • All Purpose Flour – 65g, sifted (1/2 cup) • Salt - 1/4 tsp • 54% or 70% Dark Chocolate Chips (or chopped chocolate) – 60g (approx 1/3 cup), optional, but recommended • Walnuts (or any nut you prefer) – 50g (approx 1/2 cup), optional *Omit the salt in the recipe if using salted butter Method: 1. Preheat the oven to 160 C (150 C for a convection oven) 2. Line a 7-inch square baking tin with parchment at the bottom and sides leaving an overhang 3. Put the butter, sugar and cocoa in a bowl that fits over a saucepan of simmering water (aka a double boiler) 4. Sift the flour. Add the salt and whisk together to mix evenly 5. Toast the nuts in the oven for 8-10 mins. Cool and roughly chop 6. Put the bowl with the butter, sugar and cocoa over a saucepan of simmering water (aka a double boiler). Melt over low heat mixing continuously until the butter and sugar melt, the mixture is hot and everything comes together to form a smooth mixture 7. Take off heat and let the mixture cool a little. Then mix in the eggs one by one followed by the vanilla using a hand mixer or a wooden spoon, mix vigorously. The mixture should look shiny and well blended 8. Add the flour and salt mixture and stir it in 9. Beat until the mixture is well blended 10. Fold in the chocolate chips and nuts (if using) 11. Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for approx 20-25 mins. (The key to great brownies is to not overbake. A knife inserted in the centre should come out with slightly moist batter 12. Transfer the brownies to a cooling rack and cool. Cut into squares 13. Serve warm or at room temperature with chocolate fudge sauce, caramel and/or vanilla bean ice cream Made this? Let us know in the comments below 👇🏼

Adulting is cancelled for today because it's Brownies for dinner tonight! Earn ALL the brownie points at home by baking these easy-to-make Dark Fudgy Brownies, a recipe by Chef Heena Punwani (@tiffintales) of @brunandbabka. What you need: • Unsalted Butter* - 140g (1/2 cup + 2 tbsp) • Castor Sugar - 225g (1 1/8 cup) • Cocoa Powder – 75g, sifted (1/2 cup + 2 tbsp) • Eggs – 100g (2 large) • Vanilla Extract - 1/2 tsp • All Purpose Flour – 65g, sifted (1/2 cup) • Salt - 1/4 tsp • 54% or 70% Dark Chocolate Chips (or chopped chocolate) – 60g (approx 1/3 cup), optional, but recommended • Walnuts (or any nut you prefer) – 50g (approx 1/2 cup), optional *Omit the salt in the recipe if using salted butter Method: 1. Preheat the oven to 160 C (150 C for a convection oven) 2. Line a 7-inch square baking tin with parchment at the bottom and sides leaving an overhang 3. Put the butter, sugar and cocoa in a bowl that fits over a saucepan of simmering water (aka a double boiler) 4. Sift the flour. Add the salt and whisk together to mix evenly 5. Toast the nuts in the oven for 8-10 mins. Cool and roughly chop 6. Put the bowl with the butter, sugar and cocoa over a saucepan of simmering water (aka a double boiler). Melt over low heat mixing continuously until the butter and sugar melt, the mixture is hot and everything comes together to form a smooth mixture 7. Take off heat and let the mixture cool a little. Then mix in the eggs one by one followed by the vanilla using a hand mixer or a wooden spoon, mix vigorously. The mixture should look shiny and well blended 8. Add the flour and salt mixture and stir it in 9. Beat until the mixture is well blended 10. Fold in the chocolate chips and nuts (if using) 11. Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for approx 20-25 mins. (The key to great brownies is to not overbake. A knife inserted in the centre should come out with slightly moist batter 12. Transfer the brownies to a cooling rack and cool. Cut into squares 13. Serve warm or at room temperature with chocolate fudge sauce, caramel and/or vanilla bean ice cream Made this? Let us know in the comments below 👇🏼

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If monsoon were a dish, it’d be this cinnamon-y Apple Pecan Fritter. Start the weekend on a sweet note with our #snackhack recipe beautifully platted in @ellementryhome’s Marble Bowl. • Flour - 180g • Brown sugar - 30g • Baking powder - 7.5g • Cinnamon - 2.5g • Salt - 2.5g • Flax eggs - 2tbsp ground flaxseed to be mixed with 6tbsp of water • Milk - 80ml • Apples - 360g, cored and chopped • Oil, for frying • Glaze - 100g, icing sugar to be mixed with 2tbsp milk and a dash of vanilla Method: 1. In a large bowl, whisk together the flour. brown sugar. baking powder,cinnamon and salt 2. Mix in the flax egg 3. Pour in the milk and stir until just combined 4. Fold in the chopped apples. 5. In heated oil, put some batter in using your hand or a spoon and fry until golden brown. 6. Once done, pat dry with some tissue. Drizzle some glaze on the top Head to the Second Floor of Foodhall@Linking Road to explore @ellementryhome’s handmade & functional crockery range today. Call us on 7400444528 to know more. #reels #reelitfeelit #reelsinstagram #reelsindia #new #crockery #madeinindia #apple #fritters #dessertrecipe #recipes #fruit #explore #mumbai #foodhallindia

If monsoon were a dish, it’d be this cinnamon-y Apple Pecan Fritter. Start the weekend on a sweet note with our #snackhack recipe beautifully platted in @ellementryhome’s Marble Bowl. • Flour - 180g • Brown sugar - 30g • Baking powder - 7.5g • Cinnamon - 2.5g • Salt - 2.5g • Flax eggs - 2tbsp ground flaxseed to be mixed with 6tbsp of water • Milk - 80ml • Apples - 360g, cored and chopped • Oil, for frying • Glaze - 100g, icing sugar to be mixed with 2tbsp milk and a dash of vanilla Method: 1. In a large bowl, whisk together the flour. brown sugar. baking powder,cinnamon and salt 2. Mix in the flax egg 3. Pour in the milk and stir until just combined 4. Fold in the chopped apples. 5. In heated oil, put some batter in using your hand or a spoon and fry until golden brown. 6. Once done, pat dry with some tissue. Drizzle some glaze on the top Head to the Second Floor of Foodhall@Linking Road to explore @ellementryhome’s handmade & functional crockery range today. Call us on 7400444528 to know more. #reels #reelitfeelit #reelsinstagram #reelsindia #new #crockery #madeinindia #apple #fritters #dessertrecipe #recipes #fruit #explore #mumbai #foodhallindia

If monsoon were a dish, it’d be this cinnamon-y Apple Pecan Fritter. Start the weekend on a sweet note with our #snackhack recipe beautifully platted in @ellementryhome’s Marble Bowl. • Flour - 180g • Brown sugar - 30g • Baking powder - 7.5g • Cinnamon - 2.5g • Salt - 2.5g • Flax eggs - 2tbsp ground flaxseed to be mixed with 6tbsp of water • Milk - 80ml • Apples - 360g, cored and chopped • Oil, for frying • Glaze - 100g, icing sugar to be mixed with 2tbsp milk and a dash of vanilla Method: 1. In a large bowl, whisk together the flour. brown sugar. baking powder,cinnamon and salt 2. Mix in the flax egg 3. Pour in the milk and stir until just combined 4. Fold in the chopped apples. 5. In heated oil, put some batter in using your hand or a spoon and fry until golden brown. 6. Once done, pat dry with some tissue. Drizzle some glaze on the top Head to the Second Floor of Foodhall@Linking Road to explore @ellementryhome’s handmade & functional crockery range today. Call us on 7400444528 to know more. #reels #reelitfeelit #reelsinstagram #reelsindia #new #crockery #madeinindia #apple #fritters #dessertrecipe #recipes #fruit #explore #mumbai #foodhallindia

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Got fritters on your mind all day? Well, you rightly should — it’s our FRITTER FEAST! Elevate your evening 𝓅𝒶𝓀𝑜𝒹𝒶 & 𝒸𝒽𝒶𝒾 𝓉𝒾𝓂𝑒 using these 4 simple variations for your sinful snacking sessions. 1. Egg-white batter — Beat 3 egg whites until stiff; fold in 2 tbsps of cornstarch and salt. Combine additional 2 tbsp cornstarch and salt in another dish. Dredge sliced potatoes in this; then dip in the egg-white mixture to coat and fry 2. Tempura batter — Mix 1/3 cup cornflour, 1/4 cup flour, 10g rice flour, 1 tsp baking powder and then add 1/2 cup of sparkling water. Stir just until no lumps remain. Dip corn fingers in this batter and fry until crispy 3. Beer batter — Combine 3/4 cup flour and 1/2 tsp pepper in a large bowl. Slowly pour in 500 ml beer of your choice, whisking constantly until smooth. Dip the asparagus in the batter and drop it into the fryer 4. Chickpea batter — Add 1/2 cup of chickpea flour in a mixing bowl and adjust with salt and spices as per your preference. Combine with a couple of tablespoons of water. Dip the tofu in the stiff batter and fry If you're feeling the fritter frenzy, stay tuned for a very special pop-up going live with @sushiandmoreindia tomorrow at @thecafebyfoodhall Linking Road, VAMA, and Two Horizon #fritters #feast #snacktime #comfortfood #popup #new #batter #homecooking #easyrecipes #recipes #spicyfood #mumbai #delhi #bengaluru

Got fritters on your mind all day? Well, you rightly should — it’s our FRITTER FEAST! Elevate your evening 𝓅𝒶𝓀𝑜𝒹𝒶 & 𝒸𝒽𝒶𝒾 𝓉𝒾𝓂𝑒 using these 4 simple variations for your sinful snacking sessions. 1. Egg-white batter — Beat 3 egg whites until stiff; fold in 2 tbsps of cornstarch and salt. Combine additional 2 tbsp cornstarch and salt in another dish. Dredge sliced potatoes in this; then dip in the egg-white mixture to coat and fry 2. Tempura batter — Mix 1/3 cup cornflour, 1/4 cup flour, 10g rice flour, 1 tsp baking powder and then add 1/2 cup of sparkling water. Stir just until no lumps remain. Dip corn fingers in this batter and fry until crispy 3. Beer batter — Combine 3/4 cup flour and 1/2 tsp pepper in a large bowl. Slowly pour in 500 ml beer of your choice, whisking constantly until smooth. Dip the asparagus in the batter and drop it into the fryer 4. Chickpea batter — Add 1/2 cup of chickpea flour in a mixing bowl and adjust with salt and spices as per your preference. Combine with a couple of tablespoons of water. Dip the tofu in the stiff batter and fry If you're feeling the fritter frenzy, stay tuned for a very special pop-up going live with @sushiandmoreindia tomorrow at @thecafebyfoodhall Linking Road, VAMA, and Two Horizon #fritters #feast #snacktime #comfortfood #popup #new #batter #homecooking #easyrecipes #recipes #spicyfood #mumbai #delhi #bengaluru

Got fritters on your mind all day? Well, you rightly should — it’s our FRITTER FEAST! Elevate your evening 𝓅𝒶𝓀𝑜𝒹𝒶 & 𝒸𝒽𝒶𝒾 𝓉𝒾𝓂𝑒 using these 4 simple variations for your sinful snacking sessions. 1. Egg-white batter — Beat 3 egg whites until stiff; fold in 2 tbsps of cornstarch and salt. Combine additional 2 tbsp cornstarch and salt in another dish. Dredge sliced potatoes in this; then dip in the egg-white mixture to coat and fry 2. Tempura batter — Mix 1/3 cup cornflour, 1/4 cup flour, 10g rice flour, 1 tsp baking powder and then add 1/2 cup of sparkling water. Stir just until no lumps remain. Dip corn fingers in this batter and fry until crispy 3. Beer batter — Combine 3/4 cup flour and 1/2 tsp pepper in a large bowl. Slowly pour in 500 ml beer of your choice, whisking constantly until smooth. Dip the asparagus in the batter and drop it into the fryer 4. Chickpea batter — Add 1/2 cup of chickpea flour in a mixing bowl and adjust with salt and spices as per your preference. Combine with a couple of tablespoons of water. Dip the tofu in the stiff batter and fry If you're feeling the fritter frenzy, stay tuned for a very special pop-up going live with @sushiandmoreindia tomorrow at @thecafebyfoodhall Linking Road, VAMA, and Two Horizon #fritters #feast #snacktime #comfortfood #popup #new #batter #homecooking #easyrecipes #recipes #spicyfood #mumbai #delhi #bengaluru

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We're kickstarting our #FritterFeast with a savoury pancake inspiration by @avnibiyani, Concept Head, Foodhall. With crisp, dark-golden edges and a tender, savoury, bright-green interior, these Swiss chard fritters are perfect for any time of the day! What you need: • Swiss chard - 1 bunch • Spinach - 1/2 cup, blanched, and then put in an ice bath and drain • Parsley - 10-12 sprigs • Oats - 1 cup, ground • Baking soda - 1 tsp • Egg - 1 • Milk - 3 tbsp • Oil - 2 tbsp • Salt and pepper, to taste Method: 1. In a mixing bowl, combine eggs and milk. Whisk with a fork to combine 2. Whisk together the oats flour, baking soda, salt and pepper. Add to the egg mixture and mix well 3. Wash and chop the Swiss chard leaves, parsley, chives and blanched spinach very finely, and fold them into the egg-flour mixture 4. In a large griddle, heat up oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for 3 minutes on both sides, until golden brown. Transfer the pancake onto a plate lined with a paper towel. Repeat until no batter is left 5. Enjoy warm with blistered cherry tomatoes and feta cubes Stay tuned as we keep celebrating everyone's favourite fried foods and much more with our Fritter Feast. Swing by a Foodhall near you to get all your essentials, or call us on 8095031111 for home delivery! #fritters #swisschard #pancakes #explore #foodhallindia

We're kickstarting our #FritterFeast with a savoury pancake inspiration by @avnibiyani, Concept Head, Foodhall. With crisp, dark-golden edges and a tender, savoury, bright-green interior, these Swiss chard fritters are perfect for any time of the day! What you need: • Swiss chard - 1 bunch • Spinach - 1/2 cup, blanched, and then put in an ice bath and drain • Parsley - 10-12 sprigs • Oats - 1 cup, ground • Baking soda - 1 tsp • Egg - 1 • Milk - 3 tbsp • Oil - 2 tbsp • Salt and pepper, to taste Method: 1. In a mixing bowl, combine eggs and milk. Whisk with a fork to combine 2. Whisk together the oats flour, baking soda, salt and pepper. Add to the egg mixture and mix well 3. Wash and chop the Swiss chard leaves, parsley, chives and blanched spinach very finely, and fold them into the egg-flour mixture 4. In a large griddle, heat up oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for 3 minutes on both sides, until golden brown. Transfer the pancake onto a plate lined with a paper towel. Repeat until no batter is left 5. Enjoy warm with blistered cherry tomatoes and feta cubes Stay tuned as we keep celebrating everyone's favourite fried foods and much more with our Fritter Feast. Swing by a Foodhall near you to get all your essentials, or call us on 8095031111 for home delivery! #fritters #swisschard #pancakes #explore #foodhallindia

We're kickstarting our #FritterFeast with a savoury pancake inspiration by @avnibiyani, Concept Head, Foodhall. With crisp, dark-golden edges and a tender, savoury, bright-green interior, these Swiss chard fritters are perfect for any time of the day! What you need: • Swiss chard - 1 bunch • Spinach - 1/2 cup, blanched, and then put in an ice bath and drain • Parsley - 10-12 sprigs • Oats - 1 cup, ground • Baking soda - 1 tsp • Egg - 1 • Milk - 3 tbsp • Oil - 2 tbsp • Salt and pepper, to taste Method: 1. In a mixing bowl, combine eggs and milk. Whisk with a fork to combine 2. Whisk together the oats flour, baking soda, salt and pepper. Add to the egg mixture and mix well 3. Wash and chop the Swiss chard leaves, parsley, chives and blanched spinach very finely, and fold them into the egg-flour mixture 4. In a large griddle, heat up oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for 3 minutes on both sides, until golden brown. Transfer the pancake onto a plate lined with a paper towel. Repeat until no batter is left 5. Enjoy warm with blistered cherry tomatoes and feta cubes Stay tuned as we keep celebrating everyone's favourite fried foods and much more with our Fritter Feast. Swing by a Foodhall near you to get all your essentials, or call us on 8095031111 for home delivery! #fritters #swisschard #pancakes #explore #foodhallindia

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Start your weekend on a high note with this Corn Dog recipe by @bhuvneshwarisaigal, with a curried twist — hello, it’s still CURRY WEEK! Enjoy this ⭐️ snack that is actually super easy (& crispy) to make. What you need: CORN DOGS • Corn meal - 110g • Refined flour - 110g • Sugar 10g • Baking powder - 10g • Milk - 100ml • Water - 300ml • Mustard paste - 5G • Chicken sausages - 5 • Wooden skewers - 5 • Salt and black pepper, to taste • Oil, for frying For the Curry Mayonnaise: • ARQA Madras Curry powder - 20g • Mayonniase - 100g Swing by Foodhall@Linking Road this weekend and find new reasons to shop at your favourite neighbourhood grocery. Check out our stories for more deets. #reels #reelitfeelit #explore #new #corndog #curry #twist #reelsindia #reeloftheday #snackhack #weekend

Start your weekend on a high note with this Corn Dog recipe by @bhuvneshwarisaigal, with a curried twist — hello, it’s still CURRY WEEK! Enjoy this ⭐️ snack that is actually super easy (& crispy) to make. What you need: CORN DOGS • Corn meal - 110g • Refined flour - 110g • Sugar 10g • Baking powder - 10g • Milk - 100ml • Water - 300ml • Mustard paste - 5G • Chicken sausages - 5 • Wooden skewers - 5 • Salt and black pepper, to taste • Oil, for frying For the Curry Mayonnaise: • ARQA Madras Curry powder - 20g • Mayonniase - 100g Swing by Foodhall@Linking Road this weekend and find new reasons to shop at your favourite neighbourhood grocery. Check out our stories for more deets. #reels #reelitfeelit #explore #new #corndog #curry #twist #reelsindia #reeloftheday #snackhack #weekend

Start your weekend on a high note with this Corn Dog recipe by @bhuvneshwarisaigal, with a curried twist — hello, it’s still CURRY WEEK! Enjoy this ⭐️ snack that is actually super easy (& crispy) to make. What you need: CORN DOGS • Corn meal - 110g • Refined flour - 110g • Sugar 10g • Baking powder - 10g • Milk - 100ml • Water - 300ml • Mustard paste - 5G • Chicken sausages - 5 • Wooden skewers - 5 • Salt and black pepper, to taste • Oil, for frying For the Curry Mayonnaise: • ARQA Madras Curry powder - 20g • Mayonniase - 100g Swing by Foodhall@Linking Road this weekend and find new reasons to shop at your favourite neighbourhood grocery. Check out our stories for more deets. #reels #reelitfeelit #explore #new #corndog #curry #twist #reelsindia #reeloftheday #snackhack #weekend

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Having a slice of a Devil’s Food Cake to end a Monday should be a norm. Make this wildly decadent, moist & irresistible recipe by @nigellalawson for an ultimate mood lift. What you need: • Good-quality cocoa powder - 50g, sifted • Dark brown muscovado sugar - 100g • Boiling water - 200 ml • Soft unsalted butter - 125g, plus some for greasing • Caster sugar - 150g • Plain flour - 225g • Baking powder - 1/2 tsp • Bicarbonate of soda - 1/2 tsp • Vanilla extract - 2 tsp • Eggs - 2 large For the frosting: • Water - 125 ml • Dark brown muscovado sugar - 30g • Unsalted butter - 125g, cubed • Good-quality dark chocolate - 300g, finely chopped Method: 1. Preheat the oven to 180°C 2. Line the bottoms of two 20cm/ 8inch round tins with parchment paper and butter the sides 3. Put the cocoa and 100g/ half cup dark muscovado sugar into a bowl, and pour in the boiling water. Whisk to mix 4. Cream the butter and caster sugar together, beating well until pale and fluffy 5. While you’re beating - stir the flour, baking powder and bicarb of soda together in another bowl 6. Add the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, followed by a scoopful of the flour mixture, then the second egg 7. Keep mixing until you have incorporated the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture 8. Divide this chocolatey batter between the 2 prepared tins and put it in the oven for about 30 minutes 9. Take the tins out and leave them on a wire rack for 5–10 minutes 10. For the frosting: add the water, 30g/ 2 tablespoons muscovado sugar and 175g / 1 1/2 butter in a pan over low heat to melt 11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling and then leave for a minute to melt before whisking till smooth and glossy 12. Leave for about 1 hour, whisking now and again 13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with 1/3 of the frosting, then top that with the second cake, and spread the remaining frosting over the top and sides, swirling away with your spatula

Having a slice of a Devil’s Food Cake to end a Monday should be a norm. Make this wildly decadent, moist & irresistible recipe by @nigellalawson for an ultimate mood lift. What you need: • Good-quality cocoa powder - 50g, sifted • Dark brown muscovado sugar - 100g • Boiling water - 200 ml • Soft unsalted butter - 125g, plus some for greasing • Caster sugar - 150g • Plain flour - 225g • Baking powder - 1/2 tsp • Bicarbonate of soda - 1/2 tsp • Vanilla extract - 2 tsp • Eggs - 2 large For the frosting: • Water - 125 ml • Dark brown muscovado sugar - 30g • Unsalted butter - 125g, cubed • Good-quality dark chocolate - 300g, finely chopped Method: 1. Preheat the oven to 180°C 2. Line the bottoms of two 20cm/ 8inch round tins with parchment paper and butter the sides 3. Put the cocoa and 100g/ half cup dark muscovado sugar into a bowl, and pour in the boiling water. Whisk to mix 4. Cream the butter and caster sugar together, beating well until pale and fluffy 5. While you’re beating - stir the flour, baking powder and bicarb of soda together in another bowl 6. Add the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, followed by a scoopful of the flour mixture, then the second egg 7. Keep mixing until you have incorporated the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture 8. Divide this chocolatey batter between the 2 prepared tins and put it in the oven for about 30 minutes 9. Take the tins out and leave them on a wire rack for 5–10 minutes 10. For the frosting: add the water, 30g/ 2 tablespoons muscovado sugar and 175g / 1 1/2 butter in a pan over low heat to melt 11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling and then leave for a minute to melt before whisking till smooth and glossy 12. Leave for about 1 hour, whisking now and again 13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with 1/3 of the frosting, then top that with the second cake, and spread the remaining frosting over the top and sides, swirling away with your spatula

Having a slice of a Devil’s Food Cake to end a Monday should be a norm. Make this wildly decadent, moist & irresistible recipe by @nigellalawson for an ultimate mood lift. What you need: • Good-quality cocoa powder - 50g, sifted • Dark brown muscovado sugar - 100g • Boiling water - 200 ml • Soft unsalted butter - 125g, plus some for greasing • Caster sugar - 150g • Plain flour - 225g • Baking powder - 1/2 tsp • Bicarbonate of soda - 1/2 tsp • Vanilla extract - 2 tsp • Eggs - 2 large For the frosting: • Water - 125 ml • Dark brown muscovado sugar - 30g • Unsalted butter - 125g, cubed • Good-quality dark chocolate - 300g, finely chopped Method: 1. Preheat the oven to 180°C 2. Line the bottoms of two 20cm/ 8inch round tins with parchment paper and butter the sides 3. Put the cocoa and 100g/ half cup dark muscovado sugar into a bowl, and pour in the boiling water. Whisk to mix 4. Cream the butter and caster sugar together, beating well until pale and fluffy 5. While you’re beating - stir the flour, baking powder and bicarb of soda together in another bowl 6. Add the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, followed by a scoopful of the flour mixture, then the second egg 7. Keep mixing until you have incorporated the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture 8. Divide this chocolatey batter between the 2 prepared tins and put it in the oven for about 30 minutes 9. Take the tins out and leave them on a wire rack for 5–10 minutes 10. For the frosting: add the water, 30g/ 2 tablespoons muscovado sugar and 175g / 1 1/2 butter in a pan over low heat to melt 11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling and then leave for a minute to melt before whisking till smooth and glossy 12. Leave for about 1 hour, whisking now and again 13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with 1/3 of the frosting, then top that with the second cake, and spread the remaining frosting over the top and sides, swirling away with your spatula

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