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

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

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

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It’s fry-day! No really, it is. Want to learn the secret to golden, non-greasy, perfectly fried foods? Here are our 3 tips for no-fail fritters every single time: 1. Choose the right oil: The best oils for frying have little or no flavour and have a high smoke point — which is the temperature at which the fat begins to break down and smoke. Refined oils such as peanut, canola and sunflower oil are good choices for deep-frying. Olive oil on the other hand has a low or no smoke point, which makes it #perfect for dips and salad dressings 2. Dry before you fry: Make sure you pat your food completely dry, especially vegetables like zucchini before you coat it with batter or bread crumbs to avoid splattering 3. Season your flour: Whether you’re planning to deep fry vegetables or doughnuts, coating your food in flour is an important step otherwise the batter slips off. For savoury foods, you can simply add salt and pepper or experiment with other spices as per your preference and of sweet fried foods, you can add #sugar, cocoa to the flour, but don’t forget the salt Now you’re ready to fry like a pro! Swing by a Foodhall near you for all your #essentials or call us on 8095031111 for home delivery. P.S: Don't forget to indulge a little at our Truly Tempura #popup by @sushiandmoreindia if you're visiting Foodhall@Linking Road, VAMA (Mumbai) or Two Horizon (Gurugram) this weekend #fritters #likeapro #tips #tipsandtricks #hacks #new #explore #foodhallindia

It’s fry-day! No really, it is. Want to learn the secret to golden, non-greasy, perfectly fried foods? Here are our 3 tips for no-fail fritters every single time: 1. Choose the right oil: The best oils for frying have little or no flavour and have a high smoke point — which is the temperature at which the fat begins to break down and smoke. Refined oils such as peanut, canola and sunflower oil are good choices for deep-frying. Olive oil on the other hand has a low or no smoke point, which makes it #perfect for dips and salad dressings 2. Dry before you fry: Make sure you pat your food completely dry, especially vegetables like zucchini before you coat it with batter or bread crumbs to avoid splattering 3. Season your flour: Whether you’re planning to deep fry vegetables or doughnuts, coating your food in flour is an important step otherwise the batter slips off. For savoury foods, you can simply add salt and pepper or experiment with other spices as per your preference and of sweet fried foods, you can add #sugar, cocoa to the flour, but don’t forget the salt Now you’re ready to fry like a pro! Swing by a Foodhall near you for all your #essentials or call us on 8095031111 for home delivery. P.S: Don't forget to indulge a little at our Truly Tempura #popup by @sushiandmoreindia if you're visiting Foodhall@Linking Road, VAMA (Mumbai) or Two Horizon (Gurugram) this weekend #fritters #likeapro #tips #tipsandtricks #hacks #new #explore #foodhallindia

It’s fry-day! No really, it is. Want to learn the secret to golden, non-greasy, perfectly fried foods? Here are our 3 tips for no-fail fritters every single time: 1. Choose the right oil: The best oils for frying have little or no flavour and have a high smoke point — which is the temperature at which the fat begins to break down and smoke. Refined oils such as peanut, canola and sunflower oil are good choices for deep-frying. Olive oil on the other hand has a low or no smoke point, which makes it #perfect for dips and salad dressings 2. Dry before you fry: Make sure you pat your food completely dry, especially vegetables like zucchini before you coat it with batter or bread crumbs to avoid splattering 3. Season your flour: Whether you’re planning to deep fry vegetables or doughnuts, coating your food in flour is an important step otherwise the batter slips off. For savoury foods, you can simply add salt and pepper or experiment with other spices as per your preference and of sweet fried foods, you can add #sugar, cocoa to the flour, but don’t forget the salt Now you’re ready to fry like a pro! Swing by a Foodhall near you for all your #essentials or call us on 8095031111 for home delivery. P.S: Don't forget to indulge a little at our Truly Tempura #popup by @sushiandmoreindia if you're visiting Foodhall@Linking Road, VAMA (Mumbai) or Two Horizon (Gurugram) this weekend #fritters #likeapro #tips #tipsandtricks #hacks #new #explore #foodhallindia

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

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

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

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Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #FoodhallIndia

Say yes to Katsu cravings 🙌🏼 🍛 Created in Japan, but loved worldwide, Katsu Curry is a simple panko fried chicken or tofu on a thick stew traditionally served with white rice and shredded cabbage. #DidYouKnow the curry came to Japan from India via British officers? What you need: For the sauce - • Vegetable oil - 2 to 3 tbsp • Onion, - 1, finely chopped • Garlic - 1 clove, crushed • Ginger - 2/3 piece, grated • Tumeric - 1 tsp • ARQA curry powder - 2 tbsp • Plain flour - 1 tbsp • Stock - 200ml • Coconut milk - 100ml • Light soy sauce - 1 tsp • Sugar, to taste For the dish - • White rice - 120g • Chicken breasts/ Tofu - 2 • Plain flour - 50g • Eggs - 2, lightly beaten • Panko breadcrumbs - 100g • Vegetable oil, for deep frying • Cabbage - 40g Method: 1. For the sauce, start to soften the onions, garlic and ginger. Then add curry powder, turmeric. Allow to cook on medium heat. Then, add the flour, cook for 1 minute with the spices. Pour stock slowly, followed by coconut milk. Sprinkle a pinch of sugar, salt and dash of soy sauce 2. Split chicken fillets/ tofu in half and coat in flour. Soak each one in egg, then dip into panko. Make sure all sides are covered, then put onto the pan. Cook until golden brown 3. In the meantime, strain the prepared curry through a sieve, a little bit at a time 4. Slice the chicken/ tofu into lengths and plate up next to the rice. Serve it with shredded cabbage, then drench in curry sauce. Serve hot and enjoy! Made this? Let us know in the comments below 👇🏼 #CurryWeek #AllAboutTheCurry #Japanese #KatsuCurry #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