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

We’re brightening even the greyest of days with the freshest produce from our Thai Garden 💚💛 From fragrant basil leaves to zingy galangal & bamboo shoots, sour yet floral kaffir limes to piquant bird’s eye chillies — take yourself on a culinary adventure and pick up bright, flavourful and exotic Thai vegetables available in abundance this month. Head to foodhallonline.in for a host of recipes and make the most from our Thai Garden. #ThaiGarden #Thai #Veggies #Basil #Bamboo #Chilli #Exotic #KaffirLime #Floral #Flavour #Galangal #Herb #Fresh #FoodhallIndia

We’re brightening even the greyest of days with the freshest produce from our Thai Garden 💚💛 From fragrant basil leaves to zingy galangal & bamboo shoots, sour yet floral kaffir limes to piquant bird’s eye chillies — take yourself on a culinary adventure and pick up bright, flavourful and exotic Thai vegetables available in abundance this month. Head to foodhallonline.in for a host of recipes and make the most from our Thai Garden. #ThaiGarden #Thai #Veggies #Basil #Bamboo #Chilli #Exotic #KaffirLime #Floral #Flavour #Galangal #Herb #Fresh #FoodhallIndia

We’re brightening even the greyest of days with the freshest produce from our Thai Garden 💚💛 From fragrant basil leaves to zingy galangal & bamboo shoots, sour yet floral kaffir limes to piquant bird’s eye chillies — take yourself on a culinary adventure and pick up bright, flavourful and exotic Thai vegetables available in abundance this month. Head to foodhallonline.in for a host of recipes and make the most from our Thai Garden. #ThaiGarden #Thai #Veggies #Basil #Bamboo #Chilli #Exotic #KaffirLime #Floral #Flavour #Galangal #Herb #Fresh #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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Stocking up on staples? Bring back traditional grains on your plates by picking up these ‘cooling’ flours that will balance your pitta in this current weather. Buckwheat, Ragi, and Jowar flours are rich in nutrients that will keep you fuller, energetic and in optimum state during this part of the year. No more 4 pm slump! Here’s how we’re enjoying these gluten-free flours, and you can too: 1. Jowar & Jaggery Cake 2. Buckwheat Chocolate Cookies 3. Ragi Chips Click the link in bio to check out these recipes and make the most of millets this season. Call us on 8095031111 for a safe home delivery. You can also order via Swiggy Gourmet or Dunzo. #summer #staples #cooling #millet #ayurveda #glutenfree #recipe #buckwheat #cake #cookies #chocolate #healthylifestyle #summertime #health #nutrition #energy #rich #season #traditional #enjoy #mumbai #delhi #bengaluru #foodhallindia

Stocking up on staples? Bring back traditional grains on your plates by picking up these ‘cooling’ flours that will balance your pitta in this current weather. Buckwheat, Ragi, and Jowar flours are rich in nutrients that will keep you fuller, energetic and in optimum state during this part of the year. No more 4 pm slump! Here’s how we’re enjoying these gluten-free flours, and you can too: 1. Jowar & Jaggery Cake 2. Buckwheat Chocolate Cookies 3. Ragi Chips Click the link in bio to check out these recipes and make the most of millets this season. Call us on 8095031111 for a safe home delivery. You can also order via Swiggy Gourmet or Dunzo. #summer #staples #cooling #millet #ayurveda #glutenfree #recipe #buckwheat #cake #cookies #chocolate #healthylifestyle #summertime #health #nutrition #energy #rich #season #traditional #enjoy #mumbai #delhi #bengaluru #foodhallindia

Stocking up on staples? Bring back traditional grains on your plates by picking up these ‘cooling’ flours that will balance your pitta in this current weather. Buckwheat, Ragi, and Jowar flours are rich in nutrients that will keep you fuller, energetic and in optimum state during this part of the year. No more 4 pm slump! Here’s how we’re enjoying these gluten-free flours, and you can too: 1. Jowar & Jaggery Cake 2. Buckwheat Chocolate Cookies 3. Ragi Chips Click the link in bio to check out these recipes and make the most of millets this season. Call us on 8095031111 for a safe home delivery. You can also order via Swiggy Gourmet or Dunzo. #summer #staples #cooling #millet #ayurveda #glutenfree #recipe #buckwheat #cake #cookies #chocolate #healthylifestyle #summertime #health #nutrition #energy #rich #season #traditional #enjoy #mumbai #delhi #bengaluru #foodhallindia

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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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It wouldn't be #Christmas without a mulled bevvy. Spread some festive cheer with your family with a classic #French ‘Vin Chaud’ #recipe made with a delicious Jacob’s Creek Shiraz-Cabernet. Pick yours up at The Cellar at Foodhall, Linking Road and Palladium in #Mumbai, and 1MG in #Bengaluru. @winecollectiveindia @jacobscreekwine

It wouldn't be #Christmas without a mulled bevvy. Spread some festive cheer with your family with a classic #French ‘Vin Chaud’ #recipe made with a delicious Jacob’s Creek Shiraz-Cabernet. Pick yours up at The Cellar at Foodhall, Linking Road and Palladium in #Mumbai, and 1MG in #Bengaluru. @winecollectiveindia @jacobscreekwine

It wouldn't be #Christmas without a mulled bevvy. Spread some festive cheer with your family with a classic #French ‘Vin Chaud’ #recipe made with a delicious Jacob’s Creek Shiraz-Cabernet. Pick yours up at The Cellar at Foodhall, Linking Road and Palladium in #Mumbai, and 1MG in #Bengaluru. @winecollectiveindia @jacobscreekwine

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