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 still reeling from the fact that's Fritter week at Foodhall, here's a quick Zucchini and Parmesan fritter you can bite into to curtail the excitement. Our#RecipeOfTheWeek is the perfect way to use up an abundance of zucchini, and they're pretty impossible to stop eating! The contrast of sweet zucchini, salty parmesan and bright sour cream is unbeatable — and our all-time favourite fritter recipe. #ProTip: Squeezing the liquid out of the zucchini is the secret to crispy, crunchy fritters! Watch this space for more tips and recipes, and join our little fritter party this week. To stock up on these ingredients, swing by a Foodhall near you or call us on 8095031111 for home delivery. #fritterfeast #fritters #new #explore #recipes #foodhallindia

If you're still reeling from the fact that's Fritter week at Foodhall, here's a quick Zucchini and Parmesan fritter you can bite into to curtail the excitement. Our#RecipeOfTheWeek is the perfect way to use up an abundance of zucchini, and they're pretty impossible to stop eating! The contrast of sweet zucchini, salty parmesan and bright sour cream is unbeatable — and our all-time favourite fritter recipe. #ProTip: Squeezing the liquid out of the zucchini is the secret to crispy, crunchy fritters! Watch this space for more tips and recipes, and join our little fritter party this week. To stock up on these ingredients, swing by a Foodhall near you or call us on 8095031111 for home delivery. #fritterfeast #fritters #new #explore #recipes #foodhallindia

If you're still reeling from the fact that's Fritter week at Foodhall, here's a quick Zucchini and Parmesan fritter you can bite into to curtail the excitement. Our#RecipeOfTheWeek is the perfect way to use up an abundance of zucchini, and they're pretty impossible to stop eating! The contrast of sweet zucchini, salty parmesan and bright sour cream is unbeatable — and our all-time favourite fritter recipe. #ProTip: Squeezing the liquid out of the zucchini is the secret to crispy, crunchy fritters! Watch this space for more tips and recipes, and join our little fritter party this week. To stock up on these ingredients, swing by a Foodhall near you or call us on 8095031111 for home delivery. #fritterfeast #fritters #new #explore #recipes #foodhallindia

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Hello mon chéri(s) 👋🏼 🍒 We’ve received an abundance of @nwcherrygrowers and @tasteofamericain cherries 🇺🇸, and of course, we had put them to good use by making these Cherry Mascarpone Tarts. Smooth mascarpone cheese topped with cherry compote over a shortbread-like crust, making it a no-fuss and stress-free elegant dessert. What you need: For the tart: • Flour - 213g • Salt, a pinch • Icing sugar - 1 tbsp • Butter - 100g, coke • Cold water - 4 to 5 tbsp Method: 1. In the mixer, add the flour, icing sugar, salt and mix 2. Add in the cold butter, mix until breadcrumb texture 3. Add in the water, gradually to form a dough 4. Wrap the pastry in cling wrap and refrigerate for 30 minutes 5. After resting, roll out the pastry on a floured work surface to about ¼ inch thick and use 6. Line the tart rings. Refrigerate the prepared tart shells for 15-20 minutes to firm up 7. Bake in a 170 degree C preheated oven until the edges start to lightly brown and have dried out, about 15-20 minutes For the mascarpone cream: • Whipped cream - 200g • Mascarpone cream - 100g Method: 1. In a mixer, whisk the cream along with the mascarpone cheese and beat till medium-soft peaks For the cherry compote: • @nwcherrygrowers Cherries - 140g • Icing sugar - 70g Method: 1. In a pan add in the icing sugar and cherries 2. Let the mixture come to a boil and a thicker consistency 3. Cool the mixture completely Swing by a Foodhall near you to pick the very best NorthWest Cherries from USA or call us on 8095031111 for home delivery. #NWCherriesFromUSA #AmericanNWCherries

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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Have your weekend breakfast the South East Asian way, with Pandan-Coconut Jam (Kaya). This ultra-creamy, rich and smooth vibrant green condiment is traditionally slathered on a fluffy white toasted bread, although we love it when paired with our freshly baked croissant — so, so good! What you need: • Pandan leaves - 4 to 5 • Coconut milk - 180 ml, canned • Eggs - 4 • Cane sugar - 100g (or coconut sugar) Method: 1. Place pandan leaves in a blender. Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely 2. Pour the blended pandan-infused coconut milk over a sieve and into a large bowl. The pandan leaf pulp will remain – be sure to press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp 3. In a separate heat-proof bowl, beat together the eggs and sugar, until frothy 4. Add in the pandan-infused coconut milk to the eggs and sugar 5. Create a double-boiler by pouring some water into a pot and heating it over low-medium heat 6. When the water comes to a slight simmer, place the bowl with the coconut milk and eggs over it and gently whisk for 10-15 minutes, ensuring no water escapes from the bottom pot. It’s important to keep a low simmer or else the eggs can curdle quickly 7. Transfer the kaya into a clean jar and let cool. Store in the refrigerator for up to 2 weeks Get all the ingredients for this recipe at a Foodhall near you, or call us directly on 8095031111 for safe home delivery. #weekend #breakfast #southeastasia #kaya #jam #pandan #try #new #explore #croissant #coconut #delicious #brunch #friday #mumbai #delhi #bengaluru #foodhallindia

While we're sure you've been busy stirring up hearty curries and coffees using coconuts this month, this versatile nut is also the best way to add creaminess to and “veganize” your favourite dishes and desserts. Here are our top three ways to help you make the most of this nutrient-dense pantry staple — 🥥Whipped cream — Take a can of full-fat coconut milk and leave it in the fridge overnight. Scoop off the ‘cream’ (save the water for your smoothies) and whip it up with a hand-mixer and a bit of sweetener. Perfect to be used with brownies, warm desserts, or fresh fruit 🥥Coconut kefir — To make coconut milk kefir, place the milk kefir grains in 4 cups coconut milk. Stir with a non-metal spoon. Cover with a cloth, secured by a rubber band. Culture at 20 to 29 degrees celcius. After 12 hours, begin checking the coconut milk for up to 24 hours. Remove the milk once the coconut kefir reaches the desired consistency 🥥Cheese sauce — Put 180ml coconut milk, 3 tbsp nutritional yeast flakes, 2 tsp tapioca flour, 1/2 tsp sea salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and a pinch of paprika and bring the mixture to a boil. Let it simmer on low to medium heat, for about 1 minute until the sauce is stretchy. Enjoy it with nachos, on pizza, over pasta! Swing by a Foodhall near you to grab your coconut milk can(s) today or ca us directly on 8095031111 for safe home delivery.

While we're sure you've been busy stirring up hearty curries and coffees using coconuts this month, this versatile nut is also the best way to add creaminess to and “veganize” your favourite dishes and desserts. Here are our top three ways to help you make the most of this nutrient-dense pantry staple — 🥥Whipped cream — Take a can of full-fat coconut milk and leave it in the fridge overnight. Scoop off the ‘cream’ (save the water for your smoothies) and whip it up with a hand-mixer and a bit of sweetener. Perfect to be used with brownies, warm desserts, or fresh fruit 🥥Coconut kefir — To make coconut milk kefir, place the milk kefir grains in 4 cups coconut milk. Stir with a non-metal spoon. Cover with a cloth, secured by a rubber band. Culture at 20 to 29 degrees celcius. After 12 hours, begin checking the coconut milk for up to 24 hours. Remove the milk once the coconut kefir reaches the desired consistency 🥥Cheese sauce — Put 180ml coconut milk, 3 tbsp nutritional yeast flakes, 2 tsp tapioca flour, 1/2 tsp sea salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and a pinch of paprika and bring the mixture to a boil. Let it simmer on low to medium heat, for about 1 minute until the sauce is stretchy. Enjoy it with nachos, on pizza, over pasta! Swing by a Foodhall near you to grab your coconut milk can(s) today or ca us directly on 8095031111 for safe home delivery.

While we're sure you've been busy stirring up hearty curries and coffees using coconuts this month, this versatile nut is also the best way to add creaminess to and “veganize” your favourite dishes and desserts. Here are our top three ways to help you make the most of this nutrient-dense pantry staple — 🥥Whipped cream — Take a can of full-fat coconut milk and leave it in the fridge overnight. Scoop off the ‘cream’ (save the water for your smoothies) and whip it up with a hand-mixer and a bit of sweetener. Perfect to be used with brownies, warm desserts, or fresh fruit 🥥Coconut kefir — To make coconut milk kefir, place the milk kefir grains in 4 cups coconut milk. Stir with a non-metal spoon. Cover with a cloth, secured by a rubber band. Culture at 20 to 29 degrees celcius. After 12 hours, begin checking the coconut milk for up to 24 hours. Remove the milk once the coconut kefir reaches the desired consistency 🥥Cheese sauce — Put 180ml coconut milk, 3 tbsp nutritional yeast flakes, 2 tsp tapioca flour, 1/2 tsp sea salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and a pinch of paprika and bring the mixture to a boil. Let it simmer on low to medium heat, for about 1 minute until the sauce is stretchy. Enjoy it with nachos, on pizza, over pasta! Swing by a Foodhall near you to grab your coconut milk can(s) today or ca us directly on 8095031111 for safe home delivery.

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