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

There's much ado about Matcha - and rightly so! This green superfood widely used as a 'better for you' tea has many applications and this week, we're celebrating Matcha magic with you. Swing by our stores to explore our limited-edition Matcha bakery, cool down with a Matcha Raspberry CoYo Bowl or pick up Matcha powder or Matcha tea by THT by Foodhall to use at home as you wish. What's more? Stay tuned to our feed for inspirations on how to us this green machine (psst, we're bringing back one of the most popular trends of 2020 for you). To place an order or know more, call us directly on 8095031111. Our Matcha baked goods are also available on @swiggyindia and @zomato for delivery

There's much ado about Matcha - and rightly so! This green superfood widely used as a 'better for you' tea has many applications and this week, we're celebrating Matcha magic with you. Swing by our stores to explore our limited-edition Matcha bakery, cool down with a Matcha Raspberry CoYo Bowl or pick up Matcha powder or Matcha tea by THT by Foodhall to use at home as you wish. What's more? Stay tuned to our feed for inspirations on how to us this green machine (psst, we're bringing back one of the most popular trends of 2020 for you). To place an order or know more, call us directly on 8095031111. Our Matcha baked goods are also available on @swiggyindia and @zomato for delivery

There's much ado about Matcha - and rightly so! This green superfood widely used as a 'better for you' tea has many applications and this week, we're celebrating Matcha magic with you. Swing by our stores to explore our limited-edition Matcha bakery, cool down with a Matcha Raspberry CoYo Bowl or pick up Matcha powder or Matcha tea by THT by Foodhall to use at home as you wish. What's more? Stay tuned to our feed for inspirations on how to us this green machine (psst, we're bringing back one of the most popular trends of 2020 for you). To place an order or know more, call us directly on 8095031111. Our Matcha baked goods are also available on @swiggyindia and @zomato for delivery

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“Curry” rhymes with “hurry” for a reason. Discover our freshly ground, robust-flavoured Thai curry pastes and make authentic meals in under 15 minutes. Choose from: 🥘 Red Curry Paste 🥘 Green Curry Paste 🥘 Penang Curry Paste Swing by your nearest Foodhall to stock up on your Thai essentials or simply pick up a Thai Curry Bowl from @thecafebyfoodhall. You can also order directly by calling us on 8095031111. #BangkokLocal #Thai #Curry #Fresh #New #Delicious #Healthy #Green #Red #Penang #Weekend #Meal #Quick #Authentic #FoodhallIndia

“Curry” rhymes with “hurry” for a reason. Discover our freshly ground, robust-flavoured Thai curry pastes and make authentic meals in under 15 minutes. Choose from: 🥘 Red Curry Paste 🥘 Green Curry Paste 🥘 Penang Curry Paste Swing by your nearest Foodhall to stock up on your Thai essentials or simply pick up a Thai Curry Bowl from @thecafebyfoodhall. You can also order directly by calling us on 8095031111. #BangkokLocal #Thai #Curry #Fresh #New #Delicious #Healthy #Green #Red #Penang #Weekend #Meal #Quick #Authentic #FoodhallIndia

“Curry” rhymes with “hurry” for a reason. Discover our freshly ground, robust-flavoured Thai curry pastes and make authentic meals in under 15 minutes. Choose from: 🥘 Red Curry Paste 🥘 Green Curry Paste 🥘 Penang Curry Paste Swing by your nearest Foodhall to stock up on your Thai essentials or simply pick up a Thai Curry Bowl from @thecafebyfoodhall. You can also order directly by calling us on 8095031111. #BangkokLocal #Thai #Curry #Fresh #New #Delicious #Healthy #Green #Red #Penang #Weekend #Meal #Quick #Authentic #FoodhallIndia

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A speciali-tea at most Burmese restaurants, we've got the perfect summer recipe for you! This Burmese super salad is fresh, tangy, crunchy and loaded with antioxidants. What you need: • THT’s Darjeeling Sencha Tea – ½ cup • Garlic - 3 cloves • Ginger - 2 tbsp, finely diced • Shallot - 1/2 • Sesame oil - 1 tbsp • Vegetable oil - 2 tbsp • Lemon juice - 3 tbsp • White vinegar - 2 tbsp • Fish sauce - 2 tbsp • Salt - 1 tsp • Romaine lettuce - 2 handfuls, sliced • Peanuts - 1/2 cup, toasted • Sesame seeds - ¼ cup toasted • Sunflower seeds - ¼ cup toasted • Toor dal (split pigeon peas) - ¼ cup, toasted • Garlic - 4 cloves, thinly sliced • Vegetable oil, for frying garlic • Lemon - 1, cut into wedges Method: For the dressing - 1. Prep your tea leaves at least 1 day in advance. Pour loose leaves into a medium bowl. Pour water at 80 degrees C over the leaves and allow to steep for 10 mins. Strain and rinse with cool water 2. Return to bowl and cover with cold water. Let sit for at least 1 hour. Drain again & rinse 3. Squeeze out the tea leaves to get rid of excess water. Place leaves into your blender 4. Add garlic, ginger, shallot, sesame oil, vegetable oil, lemon juice, vinegar, fish sauce & salt 5. Process until the mixture, you may need to scrape down the sides of your processor a few times 6. Pour mixture into a container and place in the refrigerator for at least 24 hours- dressing is best after 2-3 days of refrigeration For the Salad - 7. To prepare the salad, start by frying the garlic. Pour about ¾ cup vegetable oil into a frying pan. Place sliced garlic into the cold oil. Turn heat to medium, and fry until garlic turns a light brown toasty colour. Remove with a slotted spoon or spatula to a paper towel to drain 1. To assemble - mound your lettuce on a serving plate. Pour your crunchy toppings and fried garlic around the lettuce 8. Place 3 tablespoons of the tea leaves in the centre of the salad 9. Before serving, squeeze 1 lemon wedge over the entire salad and toss all the ingredients together - mix well to coat with the tea leaves and serve immediately Call us on 8095031111 and choose from over 100 single-estate teas from The House of Tea today!

A speciali-tea at most Burmese restaurants, we've got the perfect summer recipe for you! This Burmese super salad is fresh, tangy, crunchy and loaded with antioxidants. What you need: • THT’s Darjeeling Sencha Tea – ½ cup • Garlic - 3 cloves • Ginger - 2 tbsp, finely diced • Shallot - 1/2 • Sesame oil - 1 tbsp • Vegetable oil - 2 tbsp • Lemon juice - 3 tbsp • White vinegar - 2 tbsp • Fish sauce - 2 tbsp • Salt - 1 tsp • Romaine lettuce - 2 handfuls, sliced • Peanuts - 1/2 cup, toasted • Sesame seeds - ¼ cup toasted • Sunflower seeds - ¼ cup toasted • Toor dal (split pigeon peas) - ¼ cup, toasted • Garlic - 4 cloves, thinly sliced • Vegetable oil, for frying garlic • Lemon - 1, cut into wedges Method: For the dressing - 1. Prep your tea leaves at least 1 day in advance. Pour loose leaves into a medium bowl. Pour water at 80 degrees C over the leaves and allow to steep for 10 mins. Strain and rinse with cool water 2. Return to bowl and cover with cold water. Let sit for at least 1 hour. Drain again & rinse 3. Squeeze out the tea leaves to get rid of excess water. Place leaves into your blender 4. Add garlic, ginger, shallot, sesame oil, vegetable oil, lemon juice, vinegar, fish sauce & salt 5. Process until the mixture, you may need to scrape down the sides of your processor a few times 6. Pour mixture into a container and place in the refrigerator for at least 24 hours- dressing is best after 2-3 days of refrigeration For the Salad - 7. To prepare the salad, start by frying the garlic. Pour about ¾ cup vegetable oil into a frying pan. Place sliced garlic into the cold oil. Turn heat to medium, and fry until garlic turns a light brown toasty colour. Remove with a slotted spoon or spatula to a paper towel to drain 1. To assemble - mound your lettuce on a serving plate. Pour your crunchy toppings and fried garlic around the lettuce 8. Place 3 tablespoons of the tea leaves in the centre of the salad 9. Before serving, squeeze 1 lemon wedge over the entire salad and toss all the ingredients together - mix well to coat with the tea leaves and serve immediately Call us on 8095031111 and choose from over 100 single-estate teas from The House of Tea today!

A speciali-tea at most Burmese restaurants, we've got the perfect summer recipe for you! This Burmese super salad is fresh, tangy, crunchy and loaded with antioxidants. What you need: • THT’s Darjeeling Sencha Tea – ½ cup • Garlic - 3 cloves • Ginger - 2 tbsp, finely diced • Shallot - 1/2 • Sesame oil - 1 tbsp • Vegetable oil - 2 tbsp • Lemon juice - 3 tbsp • White vinegar - 2 tbsp • Fish sauce - 2 tbsp • Salt - 1 tsp • Romaine lettuce - 2 handfuls, sliced • Peanuts - 1/2 cup, toasted • Sesame seeds - ¼ cup toasted • Sunflower seeds - ¼ cup toasted • Toor dal (split pigeon peas) - ¼ cup, toasted • Garlic - 4 cloves, thinly sliced • Vegetable oil, for frying garlic • Lemon - 1, cut into wedges Method: For the dressing - 1. Prep your tea leaves at least 1 day in advance. Pour loose leaves into a medium bowl. Pour water at 80 degrees C over the leaves and allow to steep for 10 mins. Strain and rinse with cool water 2. Return to bowl and cover with cold water. Let sit for at least 1 hour. Drain again & rinse 3. Squeeze out the tea leaves to get rid of excess water. Place leaves into your blender 4. Add garlic, ginger, shallot, sesame oil, vegetable oil, lemon juice, vinegar, fish sauce & salt 5. Process until the mixture, you may need to scrape down the sides of your processor a few times 6. Pour mixture into a container and place in the refrigerator for at least 24 hours- dressing is best after 2-3 days of refrigeration For the Salad - 7. To prepare the salad, start by frying the garlic. Pour about ¾ cup vegetable oil into a frying pan. Place sliced garlic into the cold oil. Turn heat to medium, and fry until garlic turns a light brown toasty colour. Remove with a slotted spoon or spatula to a paper towel to drain 1. To assemble - mound your lettuce on a serving plate. Pour your crunchy toppings and fried garlic around the lettuce 8. Place 3 tablespoons of the tea leaves in the centre of the salad 9. Before serving, squeeze 1 lemon wedge over the entire salad and toss all the ingredients together - mix well to coat with the tea leaves and serve immediately Call us on 8095031111 and choose from over 100 single-estate teas from The House of Tea today!

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#NEW Stop scrolling, start Mango Smoothie Bowling 🥭 — if you’re looking for a little sunshine, add some colour to your day with an all-new addition to our @thecafebyfoodhall menu. Topped with house-made granola, kiwi, pomegranate kernels, raw honey and fresh mint, we’re ready to bring mango magic to your doorstep! What’s more? Get a flat 15% off when you order directly by calling us on 8095031111. Go on, order away! #mango #season #smoothie #smoothiebowl #sunshine #weather #mumbai #rain #color #food #cafe #newpost #magic #fun #pancakes #delicious #delivery #staysafe #delhi #bengaluru #foodhallindia

#NEW Stop scrolling, start Mango Smoothie Bowling 🥭 — if you’re looking for a little sunshine, add some colour to your day with an all-new addition to our @thecafebyfoodhall menu. Topped with house-made granola, kiwi, pomegranate kernels, raw honey and fresh mint, we’re ready to bring mango magic to your doorstep! What’s more? Get a flat 15% off when you order directly by calling us on 8095031111. Go on, order away! #mango #season #smoothie #smoothiebowl #sunshine #weather #mumbai #rain #color #food #cafe #newpost #magic #fun #pancakes #delicious #delivery #staysafe #delhi #bengaluru #foodhallindia

#NEW Stop scrolling, start Mango Smoothie Bowling 🥭 — if you’re looking for a little sunshine, add some colour to your day with an all-new addition to our @thecafebyfoodhall menu. Topped with house-made granola, kiwi, pomegranate kernels, raw honey and fresh mint, we’re ready to bring mango magic to your doorstep! What’s more? Get a flat 15% off when you order directly by calling us on 8095031111. Go on, order away! #mango #season #smoothie #smoothiebowl #sunshine #weather #mumbai #rain #color #food #cafe #newpost #magic #fun #pancakes #delicious #delivery #staysafe #delhi #bengaluru #foodhallindia

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*BACK ON OUR SHELVES* We're chuffed to announce the return of these healthy cake mixes by @serapheenabakes on our shelves. Whether you’re gluten-free or trying to cut back, @serapheenabakes will satisfy your sweet tooth without the guilt. From mugs cakes to delicious vegan options, they come in a variety of flavours and surely won’t give you flour FOMO! All you need is 1 bowl, a @serapheenabakes cake mix, and 10 minutes. No gluten? No problem! Get them across any of our stores or call us on 8095031111 for home delivery. #glutenfree #healthy #cakes #sweet #sweettooth #alternative #vegan #new

*BACK ON OUR SHELVES* We're chuffed to announce the return of these healthy cake mixes by @serapheenabakes on our shelves. Whether you’re gluten-free or trying to cut back, @serapheenabakes will satisfy your sweet tooth without the guilt. From mugs cakes to delicious vegan options, they come in a variety of flavours and surely won’t give you flour FOMO! All you need is 1 bowl, a @serapheenabakes cake mix, and 10 minutes. No gluten? No problem! Get them across any of our stores or call us on 8095031111 for home delivery. #glutenfree #healthy #cakes #sweet #sweettooth #alternative #vegan #new

*BACK ON OUR SHELVES* We're chuffed to announce the return of these healthy cake mixes by @serapheenabakes on our shelves. Whether you’re gluten-free or trying to cut back, @serapheenabakes will satisfy your sweet tooth without the guilt. From mugs cakes to delicious vegan options, they come in a variety of flavours and surely won’t give you flour FOMO! All you need is 1 bowl, a @serapheenabakes cake mix, and 10 minutes. No gluten? No problem! Get them across any of our stores or call us on 8095031111 for home delivery. #glutenfree #healthy #cakes #sweet #sweettooth #alternative #vegan #new

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Brighten up your #lunchtime with our freshly made (and oh-so-colourful) Mexican Quinoa Bowl. Fajita-spiced #quinoa, Baby arugula, Grilled veggies, Black beans, #Guacamole, Pico de gallo, Sour cream. #Delicious. Have the #Mexican Quinoa Bowl and many more flavour-packed bowls @thecafebyfoodhall near you or order in via @zomato or @swiggyindia

Brighten up your #lunchtime with our freshly made (and oh-so-colourful) Mexican Quinoa Bowl. Fajita-spiced #quinoa, Baby arugula, Grilled veggies, Black beans, #Guacamole, Pico de gallo, Sour cream. #Delicious. Have the #Mexican Quinoa Bowl and many more flavour-packed bowls @thecafebyfoodhall near you or order in via @zomato or @swiggyindia

Brighten up your #lunchtime with our freshly made (and oh-so-colourful) Mexican Quinoa Bowl. Fajita-spiced #quinoa, Baby arugula, Grilled veggies, Black beans, #Guacamole, Pico de gallo, Sour cream. #Delicious. Have the #Mexican Quinoa Bowl and many more flavour-packed bowls @thecafebyfoodhall near you or order in via @zomato or @swiggyindia

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With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is. What you need: • White beans - 1 cup • Beetroot - 6, large • Olive oil - 2 tbsp • Onions - 2, medium • Salt - 1 tsp, plus more to taste • Garlic - 3 cloves • Nappa cabbage - 1, shredded • Caraway seeds - 2 tsp • Broth - 8 cups (chicken or vegetable) • Lemon juice - to taste • Plain yoghurt or sour cream - to garnish • Fresh dill - to garnish, chopped Method: 1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour 2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside 3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes 4. Peel the beets and grate them on the large-hole side of a grater. Set aside 5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir 6. Add the caraway seeds and grated beets. Stir to combine 7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes 8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is. What you need: • White beans - 1 cup • Beetroot - 6, large • Olive oil - 2 tbsp • Onions - 2, medium • Salt - 1 tsp, plus more to taste • Garlic - 3 cloves • Nappa cabbage - 1, shredded • Caraway seeds - 2 tsp • Broth - 8 cups (chicken or vegetable) • Lemon juice - to taste • Plain yoghurt or sour cream - to garnish • Fresh dill - to garnish, chopped Method: 1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour 2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside 3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes 4. Peel the beets and grate them on the large-hole side of a grater. Set aside 5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir 6. Add the caraway seeds and grated beets. Stir to combine 7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes 8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is. What you need: • White beans - 1 cup • Beetroot - 6, large • Olive oil - 2 tbsp • Onions - 2, medium • Salt - 1 tsp, plus more to taste • Garlic - 3 cloves • Nappa cabbage - 1, shredded • Caraway seeds - 2 tsp • Broth - 8 cups (chicken or vegetable) • Lemon juice - to taste • Plain yoghurt or sour cream - to garnish • Fresh dill - to garnish, chopped Method: 1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour 2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside 3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes 4. Peel the beets and grate them on the large-hole side of a grater. Set aside 5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir 6. Add the caraway seeds and grated beets. Stir to combine 7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes 8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

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Nothing says “weekend” like homemade #pancakes for breakfast! In this week’s #FoodhallTestKitchen, Chef @iamchefsupreet tested 3 ways to make this versatile dish - Easy Pancakes, Whole Wheat Pancakes and 3-ingredient Pancakes. 1. Easy Pancakes: Place 2 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder & 1/2 tsp salt in a large bowl & whisk to combine. Add 1 1/2 cups milk, 2 large eggs & 2 tbsp oil. Whisk until smooth. Set the batter aside for 10 mins. Heat a large cast iron or nonstick pan on medium. Add 1 tsp of oil to the pan & swirl to coat. Add a laddle of the batter to the pan. Cook on the first side until #bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 mins. Flip the pancake. Cook until the second sides are golden-brown, 2 to 3 mins more. Repeat using more oil and cooking the remaining batter. Serve with #chocolate syrup and chocolate chips 2. Whole Wheat Pancakes: Mix 2 cups whole wheat flour, 4 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp #cinnamon, 2 tsp sugar. Add the wet ingredients - 2 eggs, 2 cups milk, 2 tsp vanilla extract, and mix well with a whisk/spoon until there are no more dry spots; don't over-mix. Heat a large pan on medium heat. Lightly coat with oil & pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Serve with sliced #bananas 3. 3-ingredient Pancakes: In a bowl, mash 1 banana with a fork. Add 2 #eggs and 1/4 tsp cinnamon. Mix until combined. Heat a nonstick pan over medium heat. Add a spoonful of batter and cook for 3-4 mins, then flip and cook for an additional 3-4 mins. Serve with #berries Made this? Let us know in the comments below.

Nothing says “weekend” like homemade #pancakes for breakfast! In this week’s #FoodhallTestKitchen, Chef @iamchefsupreet tested 3 ways to make this versatile dish - Easy Pancakes, Whole Wheat Pancakes and 3-ingredient Pancakes. 1. Easy Pancakes: Place 2 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder & 1/2 tsp salt in a large bowl & whisk to combine. Add 1 1/2 cups milk, 2 large eggs & 2 tbsp oil. Whisk until smooth. Set the batter aside for 10 mins. Heat a large cast iron or nonstick pan on medium. Add 1 tsp of oil to the pan & swirl to coat. Add a laddle of the batter to the pan. Cook on the first side until #bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 mins. Flip the pancake. Cook until the second sides are golden-brown, 2 to 3 mins more. Repeat using more oil and cooking the remaining batter. Serve with #chocolate syrup and chocolate chips 2. Whole Wheat Pancakes: Mix 2 cups whole wheat flour, 4 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp #cinnamon, 2 tsp sugar. Add the wet ingredients - 2 eggs, 2 cups milk, 2 tsp vanilla extract, and mix well with a whisk/spoon until there are no more dry spots; don't over-mix. Heat a large pan on medium heat. Lightly coat with oil & pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Serve with sliced #bananas 3. 3-ingredient Pancakes: In a bowl, mash 1 banana with a fork. Add 2 #eggs and 1/4 tsp cinnamon. Mix until combined. Heat a nonstick pan over medium heat. Add a spoonful of batter and cook for 3-4 mins, then flip and cook for an additional 3-4 mins. Serve with #berries Made this? Let us know in the comments below.

Nothing says “weekend” like homemade #pancakes for breakfast! In this week’s #FoodhallTestKitchen, Chef @iamchefsupreet tested 3 ways to make this versatile dish - Easy Pancakes, Whole Wheat Pancakes and 3-ingredient Pancakes. 1. Easy Pancakes: Place 2 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder & 1/2 tsp salt in a large bowl & whisk to combine. Add 1 1/2 cups milk, 2 large eggs & 2 tbsp oil. Whisk until smooth. Set the batter aside for 10 mins. Heat a large cast iron or nonstick pan on medium. Add 1 tsp of oil to the pan & swirl to coat. Add a laddle of the batter to the pan. Cook on the first side until #bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 mins. Flip the pancake. Cook until the second sides are golden-brown, 2 to 3 mins more. Repeat using more oil and cooking the remaining batter. Serve with #chocolate syrup and chocolate chips 2. Whole Wheat Pancakes: Mix 2 cups whole wheat flour, 4 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp #cinnamon, 2 tsp sugar. Add the wet ingredients - 2 eggs, 2 cups milk, 2 tsp vanilla extract, and mix well with a whisk/spoon until there are no more dry spots; don't over-mix. Heat a large pan on medium heat. Lightly coat with oil & pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Serve with sliced #bananas 3. 3-ingredient Pancakes: In a bowl, mash 1 banana with a fork. Add 2 #eggs and 1/4 tsp cinnamon. Mix until combined. Heat a nonstick pan over medium heat. Add a spoonful of batter and cook for 3-4 mins, then flip and cook for an additional 3-4 mins. Serve with #berries Made this? Let us know in the comments below.

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Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

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Sometimes you just need a good emergency #dessert - for when you’re in a baking bind or have last-minute guests coming over. Well, don’t fret! Chef @bhuvneshwarisaigal has done the leg work for you with her No-bake Spiced Orange Tart #recipe. What you need: For the crust - • 200g Dates, pitted • 100g Dried figs • 75g Pistachio, toasted and pulsed • 50g Almonds, toasted and pulsed • 60g Rolled oats, toasted • 20g Poppy seeds, toasted For the filling - • 250g Dark chocolate (55%) • 250g Fresh cream • 25g Butter, unsalted • 1 stick of Cinnamon • 2 Star anise • Zest of 1 Orange Method: 1. In a food processor, coarsely blend dates, rolled #oats and figs 2. In a bowl combine the fig and date mixture with the pulsed almonds, pistachios and poppy seeds 3. Spread this mixture onto a 7inch tart tin, press it down tightly to make an even layer and allow to set in the fridge for 30 to 45 minutes 4. For the filling, semi melt the #chocolate in the microwave in short bursts, about 30 seconds, stirring well in between 5. Place the cream, orange zest, #cinnamon stick and star anise into a saucepan over medium heat until it is just steaming 6. Cover the saucepan with cling wrap and allow to infuse for about 10 minutes. Bring the cream mixture almost to the boil again and strain it into the semi-melted chocolate. 7. Whisk gently to combine. Once the filling is lukewarm to touch add in the butter and emulsify using an immersion blender 8. Once the filling is blended and ready, pour the mixture on the refrigerated #tart base and allow to chill in the refrigerator for a minimum of 3 to 4 hours before serving ..and if you're swinging by any of our stores, you can build your #Christmas goodie bag with an assortment of #Gingerbread cookies, Cinnamon palmiers, Maple pecan pies and so much more! Ring us on 8095031111 to know more

Sometimes you just need a good emergency #dessert - for when you’re in a baking bind or have last-minute guests coming over. Well, don’t fret! Chef @bhuvneshwarisaigal has done the leg work for you with her No-bake Spiced Orange Tart #recipe. What you need: For the crust - • 200g Dates, pitted • 100g Dried figs • 75g Pistachio, toasted and pulsed • 50g Almonds, toasted and pulsed • 60g Rolled oats, toasted • 20g Poppy seeds, toasted For the filling - • 250g Dark chocolate (55%) • 250g Fresh cream • 25g Butter, unsalted • 1 stick of Cinnamon • 2 Star anise • Zest of 1 Orange Method: 1. In a food processor, coarsely blend dates, rolled #oats and figs 2. In a bowl combine the fig and date mixture with the pulsed almonds, pistachios and poppy seeds 3. Spread this mixture onto a 7inch tart tin, press it down tightly to make an even layer and allow to set in the fridge for 30 to 45 minutes 4. For the filling, semi melt the #chocolate in the microwave in short bursts, about 30 seconds, stirring well in between 5. Place the cream, orange zest, #cinnamon stick and star anise into a saucepan over medium heat until it is just steaming 6. Cover the saucepan with cling wrap and allow to infuse for about 10 minutes. Bring the cream mixture almost to the boil again and strain it into the semi-melted chocolate. 7. Whisk gently to combine. Once the filling is lukewarm to touch add in the butter and emulsify using an immersion blender 8. Once the filling is blended and ready, pour the mixture on the refrigerated #tart base and allow to chill in the refrigerator for a minimum of 3 to 4 hours before serving ..and if you're swinging by any of our stores, you can build your #Christmas goodie bag with an assortment of #Gingerbread cookies, Cinnamon palmiers, Maple pecan pies and so much more! Ring us on 8095031111 to know more

Sometimes you just need a good emergency #dessert - for when you’re in a baking bind or have last-minute guests coming over. Well, don’t fret! Chef @bhuvneshwarisaigal has done the leg work for you with her No-bake Spiced Orange Tart #recipe. What you need: For the crust - • 200g Dates, pitted • 100g Dried figs • 75g Pistachio, toasted and pulsed • 50g Almonds, toasted and pulsed • 60g Rolled oats, toasted • 20g Poppy seeds, toasted For the filling - • 250g Dark chocolate (55%) • 250g Fresh cream • 25g Butter, unsalted • 1 stick of Cinnamon • 2 Star anise • Zest of 1 Orange Method: 1. In a food processor, coarsely blend dates, rolled #oats and figs 2. In a bowl combine the fig and date mixture with the pulsed almonds, pistachios and poppy seeds 3. Spread this mixture onto a 7inch tart tin, press it down tightly to make an even layer and allow to set in the fridge for 30 to 45 minutes 4. For the filling, semi melt the #chocolate in the microwave in short bursts, about 30 seconds, stirring well in between 5. Place the cream, orange zest, #cinnamon stick and star anise into a saucepan over medium heat until it is just steaming 6. Cover the saucepan with cling wrap and allow to infuse for about 10 minutes. Bring the cream mixture almost to the boil again and strain it into the semi-melted chocolate. 7. Whisk gently to combine. Once the filling is lukewarm to touch add in the butter and emulsify using an immersion blender 8. Once the filling is blended and ready, pour the mixture on the refrigerated #tart base and allow to chill in the refrigerator for a minimum of 3 to 4 hours before serving ..and if you're swinging by any of our stores, you can build your #Christmas goodie bag with an assortment of #Gingerbread cookies, Cinnamon palmiers, Maple pecan pies and so much more! Ring us on 8095031111 to know more

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Whether you're hanging them as ornaments or dunking them in warm milk, we all love Gingerbread cookies! This week in #FoodhallTestKitchen, we show you 3 takes on the Christmas classic-the Ginger Snap, the Gingerbread, and the Healthy Ginger cookie. • Ginger snap- Preheat oven to 175°C. Sift 2 cups flour, 1tbsp ginger powder, 2tsp baking soda, 1tsp cinnamon & 1/2tsp salt into a mixing bowl. Stir to blend evenly & sift again into another bowl. Place 3/4cup butter into a mixing bowl & beat until creamy. Beat in 1cup white sugar, 1egg, & 1/4cup dark molasses. Sift 1/3 of flour mixture into butter mixt; stir to blend. Sift in remaining flour & mix together until a soft dough forms. Roll the dough & cut out cookies using a cookie cutter or into balls. Dip in 1/3cup cinnamon sugar & place 2 inches apart on a baking sheet. Bake for about 10 mins. Once cooled, dust with powdered sugar • Gingerbread- Whisk 3cups flour, 1 1/2baking powder, 3/4baking soda, 1/4tsp salt, 1tbsp ginger, 1 3/4tsp cinnamon & 1/4tsp cloves until combined. In a big bowl beat 6tbsp butter, 3/4cup brown sugar & 1egg on medium speed. Add 1/2cup molasses, 2tsp vanilla, 1tsp lemon zest & continue to mix. Preheat oven to 190°C. Place 1portion of the dough on a lightly floured surface. Sprinkle flour over dough & rolling pin. Roll to about 1/4-inch thick. Use extra flour to avoid sticking. Cut out cookies using gingerbread man cookie cutter. Bake for 7-10 mins. Allow them to cool until they are firm. Decorate any way you like • Healthy Ginger Cookies- Whisk 1cup oats, 3/4cup wheat flour, 1 1/2tsp baking powder, seeds, 1tsp ginger, 1/4tsp cinnamon, 1/8tsp nutmeg, 1/8tsp cloves & 1/4tsp salt in a medium bowl. In a separate bowl, whisk together the 2tbsp coconut oil, 1egg & 1tsp vanilla. Stir in 1/4cup maple syrup & 1/4cup molasses. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 mins. Preheat the oven to 160°C & line a baking sheet. Scoop the cookie dough onto the prepared sheet & flatten to about half using a spatula. Bake for 10-12 mins. Allow it to cool Build your #Christmas goodie bag with us. Ring us on 8095031111 to know or just pop in to any of our stores

Whether you're hanging them as ornaments or dunking them in warm milk, we all love Gingerbread cookies! This week in #FoodhallTestKitchen, we show you 3 takes on the Christmas classic-the Ginger Snap, the Gingerbread, and the Healthy Ginger cookie. • Ginger snap- Preheat oven to 175°C. Sift 2 cups flour, 1tbsp ginger powder, 2tsp baking soda, 1tsp cinnamon & 1/2tsp salt into a mixing bowl. Stir to blend evenly & sift again into another bowl. Place 3/4cup butter into a mixing bowl & beat until creamy. Beat in 1cup white sugar, 1egg, & 1/4cup dark molasses. Sift 1/3 of flour mixture into butter mixt; stir to blend. Sift in remaining flour & mix together until a soft dough forms. Roll the dough & cut out cookies using a cookie cutter or into balls. Dip in 1/3cup cinnamon sugar & place 2 inches apart on a baking sheet. Bake for about 10 mins. Once cooled, dust with powdered sugar • Gingerbread- Whisk 3cups flour, 1 1/2baking powder, 3/4baking soda, 1/4tsp salt, 1tbsp ginger, 1 3/4tsp cinnamon & 1/4tsp cloves until combined. In a big bowl beat 6tbsp butter, 3/4cup brown sugar & 1egg on medium speed. Add 1/2cup molasses, 2tsp vanilla, 1tsp lemon zest & continue to mix. Preheat oven to 190°C. Place 1portion of the dough on a lightly floured surface. Sprinkle flour over dough & rolling pin. Roll to about 1/4-inch thick. Use extra flour to avoid sticking. Cut out cookies using gingerbread man cookie cutter. Bake for 7-10 mins. Allow them to cool until they are firm. Decorate any way you like • Healthy Ginger Cookies- Whisk 1cup oats, 3/4cup wheat flour, 1 1/2tsp baking powder, seeds, 1tsp ginger, 1/4tsp cinnamon, 1/8tsp nutmeg, 1/8tsp cloves & 1/4tsp salt in a medium bowl. In a separate bowl, whisk together the 2tbsp coconut oil, 1egg & 1tsp vanilla. Stir in 1/4cup maple syrup & 1/4cup molasses. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 mins. Preheat the oven to 160°C & line a baking sheet. Scoop the cookie dough onto the prepared sheet & flatten to about half using a spatula. Bake for 10-12 mins. Allow it to cool Build your #Christmas goodie bag with us. Ring us on 8095031111 to know or just pop in to any of our stores

Whether you're hanging them as ornaments or dunking them in warm milk, we all love Gingerbread cookies! This week in #FoodhallTestKitchen, we show you 3 takes on the Christmas classic-the Ginger Snap, the Gingerbread, and the Healthy Ginger cookie. • Ginger snap- Preheat oven to 175°C. Sift 2 cups flour, 1tbsp ginger powder, 2tsp baking soda, 1tsp cinnamon & 1/2tsp salt into a mixing bowl. Stir to blend evenly & sift again into another bowl. Place 3/4cup butter into a mixing bowl & beat until creamy. Beat in 1cup white sugar, 1egg, & 1/4cup dark molasses. Sift 1/3 of flour mixture into butter mixt; stir to blend. Sift in remaining flour & mix together until a soft dough forms. Roll the dough & cut out cookies using a cookie cutter or into balls. Dip in 1/3cup cinnamon sugar & place 2 inches apart on a baking sheet. Bake for about 10 mins. Once cooled, dust with powdered sugar • Gingerbread- Whisk 3cups flour, 1 1/2baking powder, 3/4baking soda, 1/4tsp salt, 1tbsp ginger, 1 3/4tsp cinnamon & 1/4tsp cloves until combined. In a big bowl beat 6tbsp butter, 3/4cup brown sugar & 1egg on medium speed. Add 1/2cup molasses, 2tsp vanilla, 1tsp lemon zest & continue to mix. Preheat oven to 190°C. Place 1portion of the dough on a lightly floured surface. Sprinkle flour over dough & rolling pin. Roll to about 1/4-inch thick. Use extra flour to avoid sticking. Cut out cookies using gingerbread man cookie cutter. Bake for 7-10 mins. Allow them to cool until they are firm. Decorate any way you like • Healthy Ginger Cookies- Whisk 1cup oats, 3/4cup wheat flour, 1 1/2tsp baking powder, seeds, 1tsp ginger, 1/4tsp cinnamon, 1/8tsp nutmeg, 1/8tsp cloves & 1/4tsp salt in a medium bowl. In a separate bowl, whisk together the 2tbsp coconut oil, 1egg & 1tsp vanilla. Stir in 1/4cup maple syrup & 1/4cup molasses. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 mins. Preheat the oven to 160°C & line a baking sheet. Scoop the cookie dough onto the prepared sheet & flatten to about half using a spatula. Bake for 10-12 mins. Allow it to cool Build your #Christmas goodie bag with us. Ring us on 8095031111 to know or just pop in to any of our stores

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