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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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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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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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Smashed #potatoes are making their way through! So here we are jumping on the bandwagon and sharing our #recipe of this super quick appetizer - just boil, #smash and bake. What you need: • Small-to-medium Potatoes - 1 kg • Sea salt, divided - 1 tbsp plus 1/4 tsp, divided • Olive oil - 4 tbsp, divided • Garlic powder - 1/4 tsp • Onion powder - 1/4 tsp • Freshly ground black pepper, to taste • Fresh parsley, chives and/or green onion - 2 tbsp, chopped Method: 1. Place the potatoes in a pot and add the ¼ tsp salt, and cover with water. Cook the potatoes in for 10-12 minutes until the potatoes have just started to soften 2. While the potatoes #cook, preheat the oven to 200 degrees Celsius and drizzle 1 tablespoon of the olive oil over a large baking sheet 3. When the potatoes are done, drain them and let them cool for about 5 minutes 4. Evenly distribute the potatoes over the prepared baking sheet, and use the back of a glass and gently smash each potato - Pro tip: thinner potatoes are more crispy 5. Drizzle the remaining olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt and pepper over the potatoes 6. #Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh #herbs, and serve hot *Smashed potato topping suggestion: Add a dusting of #cheese after baking, such as grated #Parmesan or crumbled feta Made this? Let us know in the comments below.

Smashed #potatoes are making their way through! So here we are jumping on the bandwagon and sharing our #recipe of this super quick appetizer - just boil, #smash and bake. What you need: • Small-to-medium Potatoes - 1 kg • Sea salt, divided - 1 tbsp plus 1/4 tsp, divided • Olive oil - 4 tbsp, divided • Garlic powder - 1/4 tsp • Onion powder - 1/4 tsp • Freshly ground black pepper, to taste • Fresh parsley, chives and/or green onion - 2 tbsp, chopped Method: 1. Place the potatoes in a pot and add the ¼ tsp salt, and cover with water. Cook the potatoes in for 10-12 minutes until the potatoes have just started to soften 2. While the potatoes #cook, preheat the oven to 200 degrees Celsius and drizzle 1 tablespoon of the olive oil over a large baking sheet 3. When the potatoes are done, drain them and let them cool for about 5 minutes 4. Evenly distribute the potatoes over the prepared baking sheet, and use the back of a glass and gently smash each potato - Pro tip: thinner potatoes are more crispy 5. Drizzle the remaining olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt and pepper over the potatoes 6. #Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh #herbs, and serve hot *Smashed potato topping suggestion: Add a dusting of #cheese after baking, such as grated #Parmesan or crumbled feta Made this? Let us know in the comments below.

Smashed #potatoes are making their way through! So here we are jumping on the bandwagon and sharing our #recipe of this super quick appetizer - just boil, #smash and bake. What you need: • Small-to-medium Potatoes - 1 kg • Sea salt, divided - 1 tbsp plus 1/4 tsp, divided • Olive oil - 4 tbsp, divided • Garlic powder - 1/4 tsp • Onion powder - 1/4 tsp • Freshly ground black pepper, to taste • Fresh parsley, chives and/or green onion - 2 tbsp, chopped Method: 1. Place the potatoes in a pot and add the ¼ tsp salt, and cover with water. Cook the potatoes in for 10-12 minutes until the potatoes have just started to soften 2. While the potatoes #cook, preheat the oven to 200 degrees Celsius and drizzle 1 tablespoon of the olive oil over a large baking sheet 3. When the potatoes are done, drain them and let them cool for about 5 minutes 4. Evenly distribute the potatoes over the prepared baking sheet, and use the back of a glass and gently smash each potato - Pro tip: thinner potatoes are more crispy 5. Drizzle the remaining olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt and pepper over the potatoes 6. #Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh #herbs, and serve hot *Smashed potato topping suggestion: Add a dusting of #cheese after baking, such as grated #Parmesan or crumbled feta Made this? Let us know in the comments below.

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If the way to someones heart is through their stomach, then the Weekend of Plenty 2.0 is where you need to be. Pick up everything from fruit gift boxes to exquisite teas and cheeses, truffles and even #caviar to make your #holiday season a very special one. Get your hands on: 🫐 Brie & Berries Crate - These two Brie-long together. A little sweet, a little salty - this makes for an impressive #gift for holiday cocktail parties 🧀 Moliterno Al Tartufo - Cheese is the universal love language, and if your loved ones enjoy the intense flavour of truffles, Moliterno al Tartufo is for them! This #luxurious and holiday party-worthy #cheese is hearty and decedent 🥣 Truffle Garlic Dip - Bring the taste of #truffle magic to your loved ones. Prepare to salivate with @sorrentinabyfoodhall’s Truffle Garlic Dip - certain to bring #glamour to your table and any meal that requires a slight dazzle 🍣 Caviar - The perfect gift for the gourmand in your life, including yourself! 🫖 White Gold Tea - The recipient of this #tea by The House of Tea will be sure to put you on their nice list! If you haven’t registered yet, click on the link in bio to sign up and get exclusive access to vouchers worth INR 2,250 for every INR 5,000 spent!

If the way to someones heart is through their stomach, then the Weekend of Plenty 2.0 is where you need to be. Pick up everything from fruit gift boxes to exquisite teas and cheeses, truffles and even #caviar to make your #holiday season a very special one. Get your hands on: 🫐 Brie & Berries Crate - These two Brie-long together. A little sweet, a little salty - this makes for an impressive #gift for holiday cocktail parties 🧀 Moliterno Al Tartufo - Cheese is the universal love language, and if your loved ones enjoy the intense flavour of truffles, Moliterno al Tartufo is for them! This #luxurious and holiday party-worthy #cheese is hearty and decedent 🥣 Truffle Garlic Dip - Bring the taste of #truffle magic to your loved ones. Prepare to salivate with @sorrentinabyfoodhall’s Truffle Garlic Dip - certain to bring #glamour to your table and any meal that requires a slight dazzle 🍣 Caviar - The perfect gift for the gourmand in your life, including yourself! 🫖 White Gold Tea - The recipient of this #tea by The House of Tea will be sure to put you on their nice list! If you haven’t registered yet, click on the link in bio to sign up and get exclusive access to vouchers worth INR 2,250 for every INR 5,000 spent!

If the way to someones heart is through their stomach, then the Weekend of Plenty 2.0 is where you need to be. Pick up everything from fruit gift boxes to exquisite teas and cheeses, truffles and even #caviar to make your #holiday season a very special one. Get your hands on: 🫐 Brie & Berries Crate - These two Brie-long together. A little sweet, a little salty - this makes for an impressive #gift for holiday cocktail parties 🧀 Moliterno Al Tartufo - Cheese is the universal love language, and if your loved ones enjoy the intense flavour of truffles, Moliterno al Tartufo is for them! This #luxurious and holiday party-worthy #cheese is hearty and decedent 🥣 Truffle Garlic Dip - Bring the taste of #truffle magic to your loved ones. Prepare to salivate with @sorrentinabyfoodhall’s Truffle Garlic Dip - certain to bring #glamour to your table and any meal that requires a slight dazzle 🍣 Caviar - The perfect gift for the gourmand in your life, including yourself! 🫖 White Gold Tea - The recipient of this #tea by The House of Tea will be sure to put you on their nice list! If you haven’t registered yet, click on the link in bio to sign up and get exclusive access to vouchers worth INR 2,250 for every INR 5,000 spent!

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This season, have your #Christmas Tree and eat it too! Our festive #cheese & antipasti platter is perfect for an intimate gathering of 4-5 people and is completely customisable. Choose from a range of antipasti, cheeses, cold cuts, crackers, fruits, preserves, chocolates and nuts to build your own platter or choose our pre-curated selection. Our platter contains: •Red Pesto Gouda •Green Pesto Gouda •Pistachio #Truffle Cream Cheese •Berries and Blue Cream Cheese •Mustard Gouda •Black Pepper Smoked Gouda •Olives, Cherry Peppers stuffed with Cream Cheese, Caprese Marinated Bocconcini •Red Pepper Pesto, Sunflower Seed Pesto •Garlic Herb Crackers, Sesame Oat Crackers, Chilli Cheese Crackers •Cherries, Kamquats, Pecans Call us on 8095031111 to order your festive platter today!

This season, have your #Christmas Tree and eat it too! Our festive #cheese & antipasti platter is perfect for an intimate gathering of 4-5 people and is completely customisable. Choose from a range of antipasti, cheeses, cold cuts, crackers, fruits, preserves, chocolates and nuts to build your own platter or choose our pre-curated selection. Our platter contains: •Red Pesto Gouda •Green Pesto Gouda •Pistachio #Truffle Cream Cheese •Berries and Blue Cream Cheese •Mustard Gouda •Black Pepper Smoked Gouda •Olives, Cherry Peppers stuffed with Cream Cheese, Caprese Marinated Bocconcini •Red Pepper Pesto, Sunflower Seed Pesto •Garlic Herb Crackers, Sesame Oat Crackers, Chilli Cheese Crackers •Cherries, Kamquats, Pecans Call us on 8095031111 to order your festive platter today!

This season, have your #Christmas Tree and eat it too! Our festive #cheese & antipasti platter is perfect for an intimate gathering of 4-5 people and is completely customisable. Choose from a range of antipasti, cheeses, cold cuts, crackers, fruits, preserves, chocolates and nuts to build your own platter or choose our pre-curated selection. Our platter contains: •Red Pesto Gouda •Green Pesto Gouda •Pistachio #Truffle Cream Cheese •Berries and Blue Cream Cheese •Mustard Gouda •Black Pepper Smoked Gouda •Olives, Cherry Peppers stuffed with Cream Cheese, Caprese Marinated Bocconcini •Red Pepper Pesto, Sunflower Seed Pesto •Garlic Herb Crackers, Sesame Oat Crackers, Chilli Cheese Crackers •Cherries, Kamquats, Pecans Call us on 8095031111 to order your festive platter today!

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Edamame may be your side order before a sushi dinner, but its the perfect snack-time hero. On its own, #edamame doesn’t pack a whole lot of flavour, but when you think of it as a blank canvas, the possibilities of turning it into a tasty #snack are endless. This week, for #FoodhallTestKitchen, we made edamame in three ways - steamed, stir-fried and roasted. 1. Steamed - All you need is salt, water and 10 minutes to make this! Bring 6 cups of water to a boil with 1 tbsp salt. When the water reaches its boiling point, add in 2 cups of edamame. Cook for 5 minutes or until tender. Drain thoroughly. Season the edamame with sea salt. Serve #warm or #cold 2. Stir-fried - The #garlic really livens up this #healthy snack. Heat 1/2 tbsp olive oil in a pan and fry 1 clove of garlic. When aromatic, add the edamame, 1-2 tbsp soy sauce and 2 tsp birds eye #chilli. Toss all to combine well, until well cooked 3. Roasted - Utterly addictive. #Crunchy on the outside, chewy in the middle - you just won’t stop nibbling on them. You need to preheat the oven to 180 degree celsius. Pat dry 500g thawed edamame using a paper towel. In a mixing bowl, toss the edamame with 2 tsp olive oil, 1 tsp salt & 1/2 tsp pepper and lay the edamame on a baking sheet. Allow to roast for 30-40 minutes, or until golden brown Enjoying our #recipes? Let us know in the comments below!

Edamame may be your side order before a sushi dinner, but its the perfect snack-time hero. On its own, #edamame doesn’t pack a whole lot of flavour, but when you think of it as a blank canvas, the possibilities of turning it into a tasty #snack are endless. This week, for #FoodhallTestKitchen, we made edamame in three ways - steamed, stir-fried and roasted. 1. Steamed - All you need is salt, water and 10 minutes to make this! Bring 6 cups of water to a boil with 1 tbsp salt. When the water reaches its boiling point, add in 2 cups of edamame. Cook for 5 minutes or until tender. Drain thoroughly. Season the edamame with sea salt. Serve #warm or #cold 2. Stir-fried - The #garlic really livens up this #healthy snack. Heat 1/2 tbsp olive oil in a pan and fry 1 clove of garlic. When aromatic, add the edamame, 1-2 tbsp soy sauce and 2 tsp birds eye #chilli. Toss all to combine well, until well cooked 3. Roasted - Utterly addictive. #Crunchy on the outside, chewy in the middle - you just won’t stop nibbling on them. You need to preheat the oven to 180 degree celsius. Pat dry 500g thawed edamame using a paper towel. In a mixing bowl, toss the edamame with 2 tsp olive oil, 1 tsp salt & 1/2 tsp pepper and lay the edamame on a baking sheet. Allow to roast for 30-40 minutes, or until golden brown Enjoying our #recipes? Let us know in the comments below!

Edamame may be your side order before a sushi dinner, but its the perfect snack-time hero. On its own, #edamame doesn’t pack a whole lot of flavour, but when you think of it as a blank canvas, the possibilities of turning it into a tasty #snack are endless. This week, for #FoodhallTestKitchen, we made edamame in three ways - steamed, stir-fried and roasted. 1. Steamed - All you need is salt, water and 10 minutes to make this! Bring 6 cups of water to a boil with 1 tbsp salt. When the water reaches its boiling point, add in 2 cups of edamame. Cook for 5 minutes or until tender. Drain thoroughly. Season the edamame with sea salt. Serve #warm or #cold 2. Stir-fried - The #garlic really livens up this #healthy snack. Heat 1/2 tbsp olive oil in a pan and fry 1 clove of garlic. When aromatic, add the edamame, 1-2 tbsp soy sauce and 2 tsp birds eye #chilli. Toss all to combine well, until well cooked 3. Roasted - Utterly addictive. #Crunchy on the outside, chewy in the middle - you just won’t stop nibbling on them. You need to preheat the oven to 180 degree celsius. Pat dry 500g thawed edamame using a paper towel. In a mixing bowl, toss the edamame with 2 tsp olive oil, 1 tsp salt & 1/2 tsp pepper and lay the edamame on a baking sheet. Allow to roast for 30-40 minutes, or until golden brown Enjoying our #recipes? Let us know in the comments below!

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If you're looking for a #lunchtime lift, dive in to this chef-special Wok Fried Shanghai Noodles from The Café by Foodhall. Think earthy shiitake #mushrooms, tender tofu strips, fresh pak choi and #Chinese cabbage tossed in garlic, soy and oyster sauce. Oh my! And if like us, you too are Wok-ing from home, explore all our #Asian specials available for a safe delivery via @zomatoin and @swiggyindia: • Miso Spaghetti with Broccolini • Korean Baos • Edamame Green Curry Fried Rice • Sukhumvit Bhel • Chinese Spring Rolls • Vietnamese Summer Rolls Get the Asian experience today at a Foodhall near you!

If you're looking for a #lunchtime lift, dive in to this chef-special Wok Fried Shanghai Noodles from The Café by Foodhall. Think earthy shiitake #mushrooms, tender tofu strips, fresh pak choi and #Chinese cabbage tossed in garlic, soy and oyster sauce. Oh my! And if like us, you too are Wok-ing from home, explore all our #Asian specials available for a safe delivery via @zomatoin and @swiggyindia: • Miso Spaghetti with Broccolini • Korean Baos • Edamame Green Curry Fried Rice • Sukhumvit Bhel • Chinese Spring Rolls • Vietnamese Summer Rolls Get the Asian experience today at a Foodhall near you!

If you're looking for a #lunchtime lift, dive in to this chef-special Wok Fried Shanghai Noodles from The Café by Foodhall. Think earthy shiitake #mushrooms, tender tofu strips, fresh pak choi and #Chinese cabbage tossed in garlic, soy and oyster sauce. Oh my! And if like us, you too are Wok-ing from home, explore all our #Asian specials available for a safe delivery via @zomatoin and @swiggyindia: • Miso Spaghetti with Broccolini • Korean Baos • Edamame Green Curry Fried Rice • Sukhumvit Bhel • Chinese Spring Rolls • Vietnamese Summer Rolls Get the Asian experience today at a Foodhall near you!

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In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

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In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

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