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

🍜 RECIPE ALERT 🍜 Not your university instant noodle fix. Don't get us wrong, we love a simple old-school instant noodle just as much as you but we've been feeling crafty and this month, as a part of our celebrations, our Singaporean Noodle Cart is showing you 4 ways to elevate your noodles. Here's what we're cooking tonight: Sambal Telur What you Need: • Hard-boiled eggs, 4, peeled • Sambal Oelek, 2 tbsp • Tomatoes, 2, quartered • Coconut Sugar, 2 tbsp • KOKA Noodles, 1 pkt • Cooking oil, 2 tbsp • Bay leaf, 3 • Kaffir Lime Leaves, 4 • Salt, ¼ tsp Method: • Grind the tomatoes and Sambal Oelek to a smooth paste in a food processor and put aside • Preheat the oil in a medium skillet. Once hot, gently place the hard boiled eggs and pan fry them. Put the oil aside for later use • Take out the eggs and add the tomato paste from earlier to the skillet and cook until fragrant. Add the seasonings to the paste and cook until the Sambal Oelek turns slightly dark in colour • Cook the noodles as per packet instructions and place in a bowl • Mix the eggs with the Sambal Oelek paste and serve atop the noodles Continue discovering the flavours of Singapore at the Singapore Food Festival 2021 only at a Foodhall near you. To have your Asian pantry delivered, call us on 8095031111 @visit_singapore #PassionMadePossible #SingaporeFoodFestival

🍜 RECIPE ALERT 🍜 Not your university instant noodle fix. Don't get us wrong, we love a simple old-school instant noodle just as much as you but we've been feeling crafty and this month, as a part of our celebrations, our Singaporean Noodle Cart is showing you 4 ways to elevate your noodles. Here's what we're cooking tonight: Sambal Telur What you Need: • Hard-boiled eggs, 4, peeled • Sambal Oelek, 2 tbsp • Tomatoes, 2, quartered • Coconut Sugar, 2 tbsp • KOKA Noodles, 1 pkt • Cooking oil, 2 tbsp • Bay leaf, 3 • Kaffir Lime Leaves, 4 • Salt, ¼ tsp Method: • Grind the tomatoes and Sambal Oelek to a smooth paste in a food processor and put aside • Preheat the oil in a medium skillet. Once hot, gently place the hard boiled eggs and pan fry them. Put the oil aside for later use • Take out the eggs and add the tomato paste from earlier to the skillet and cook until fragrant. Add the seasonings to the paste and cook until the Sambal Oelek turns slightly dark in colour • Cook the noodles as per packet instructions and place in a bowl • Mix the eggs with the Sambal Oelek paste and serve atop the noodles Continue discovering the flavours of Singapore at the Singapore Food Festival 2021 only at a Foodhall near you. To have your Asian pantry delivered, call us on 8095031111 @visit_singapore #PassionMadePossible #SingaporeFoodFestival

🍜 RECIPE ALERT 🍜 Not your university instant noodle fix. Don't get us wrong, we love a simple old-school instant noodle just as much as you but we've been feeling crafty and this month, as a part of our celebrations, our Singaporean Noodle Cart is showing you 4 ways to elevate your noodles. Here's what we're cooking tonight: Sambal Telur What you Need: • Hard-boiled eggs, 4, peeled • Sambal Oelek, 2 tbsp • Tomatoes, 2, quartered • Coconut Sugar, 2 tbsp • KOKA Noodles, 1 pkt • Cooking oil, 2 tbsp • Bay leaf, 3 • Kaffir Lime Leaves, 4 • Salt, ¼ tsp Method: • Grind the tomatoes and Sambal Oelek to a smooth paste in a food processor and put aside • Preheat the oil in a medium skillet. Once hot, gently place the hard boiled eggs and pan fry them. Put the oil aside for later use • Take out the eggs and add the tomato paste from earlier to the skillet and cook until fragrant. Add the seasonings to the paste and cook until the Sambal Oelek turns slightly dark in colour • Cook the noodles as per packet instructions and place in a bowl • Mix the eggs with the Sambal Oelek paste and serve atop the noodles Continue discovering the flavours of Singapore at the Singapore Food Festival 2021 only at a Foodhall near you. To have your Asian pantry delivered, call us on 8095031111 @visit_singapore #PassionMadePossible #SingaporeFoodFestival

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Signing off our month-long love affaire with Italy with this creamy, easy Tomato and Asparagus Risotto topped off with Buratta. Amore, non? ✨ What you need: -Olive oil, 20ml -Arborio rice, 30g -Tomato stock, 300ml -Garlic, 10g -Onions, 20g -Asparagus, 50g -Butter, 25g -Parmesan cheese, 100g -Salt, 5g -Pepper, 5g -Chilli flakes, 5g -Rucola, 20g -Cherry tomatoes, 10g -Burrata, 1 Be sure to save this recipe for later and tag @foodhallindia when you make it. Ciao, bella!

Signing off our month-long love affaire with Italy with this creamy, easy Tomato and Asparagus Risotto topped off with Buratta. Amore, non? ✨ What you need: -Olive oil, 20ml -Arborio rice, 30g -Tomato stock, 300ml -Garlic, 10g -Onions, 20g -Asparagus, 50g -Butter, 25g -Parmesan cheese, 100g -Salt, 5g -Pepper, 5g -Chilli flakes, 5g -Rucola, 20g -Cherry tomatoes, 10g -Burrata, 1 Be sure to save this recipe for later and tag @foodhallindia when you make it. Ciao, bella!

Signing off our month-long love affaire with Italy with this creamy, easy Tomato and Asparagus Risotto topped off with Buratta. Amore, non? ✨ What you need: -Olive oil, 20ml -Arborio rice, 30g -Tomato stock, 300ml -Garlic, 10g -Onions, 20g -Asparagus, 50g -Butter, 25g -Parmesan cheese, 100g -Salt, 5g -Pepper, 5g -Chilli flakes, 5g -Rucola, 20g -Cherry tomatoes, 10g -Burrata, 1 Be sure to save this recipe for later and tag @foodhallindia when you make it. Ciao, bella!

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Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

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Mondays might be dull but your lunch doesn't have to be. Toss up this summer Fusilli salad we made using @pinkharvestfarms Chickpea Fusilli. Here's what you need: Fusilli pasta, 60gm, cooked as per instructions on box Cherry tomatoes, 20gm Yellow bell pepper, 10gm Red bell pepper, 10gm Romaine lettuce, 80gm Walnuts, 10gm Cranberries, 10gm Feta cheese, 10gm For Dressing: Olive oil Chilli flakes Lemon Juice Salt and pepper Prepare the dressing: 1. In a mixing bowl, whisk olive oil and lemon juice until they emulsify. 2. Add the seasonings and whisk again. For the salad: In a large salad bowl, toss together boiled fusilli pasta, cherry tomatoes, bell peppers, Roman lettuce, walnuts, cranberry and feta. Drizzle over the dressing and serve immediately. #recipes #pasta #salad #healthy #workfromhome #wfh #fusilli #food #foodhall #foodhallindia

Mondays might be dull but your lunch doesn't have to be. Toss up this summer Fusilli salad we made using @pinkharvestfarms Chickpea Fusilli. Here's what you need: Fusilli pasta, 60gm, cooked as per instructions on box Cherry tomatoes, 20gm Yellow bell pepper, 10gm Red bell pepper, 10gm Romaine lettuce, 80gm Walnuts, 10gm Cranberries, 10gm Feta cheese, 10gm For Dressing: Olive oil Chilli flakes Lemon Juice Salt and pepper Prepare the dressing: 1. In a mixing bowl, whisk olive oil and lemon juice until they emulsify. 2. Add the seasonings and whisk again. For the salad: In a large salad bowl, toss together boiled fusilli pasta, cherry tomatoes, bell peppers, Roman lettuce, walnuts, cranberry and feta. Drizzle over the dressing and serve immediately. #recipes #pasta #salad #healthy #workfromhome #wfh #fusilli #food #foodhall #foodhallindia

Mondays might be dull but your lunch doesn't have to be. Toss up this summer Fusilli salad we made using @pinkharvestfarms Chickpea Fusilli. Here's what you need: Fusilli pasta, 60gm, cooked as per instructions on box Cherry tomatoes, 20gm Yellow bell pepper, 10gm Red bell pepper, 10gm Romaine lettuce, 80gm Walnuts, 10gm Cranberries, 10gm Feta cheese, 10gm For Dressing: Olive oil Chilli flakes Lemon Juice Salt and pepper Prepare the dressing: 1. In a mixing bowl, whisk olive oil and lemon juice until they emulsify. 2. Add the seasonings and whisk again. For the salad: In a large salad bowl, toss together boiled fusilli pasta, cherry tomatoes, bell peppers, Roman lettuce, walnuts, cranberry and feta. Drizzle over the dressing and serve immediately. #recipes #pasta #salad #healthy #workfromhome #wfh #fusilli #food #foodhall #foodhallindia

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Say it with us: There's no better comfort food than a plateful of pasta! If all you can think about today is creamy, dreamy pasta, we've got just the recipe. Our Penna Alla Rosso is the most comforting meal you can put together on a lazy Sunday. Make it now. Thank us later. What you need: •1 tsp garlic •1 tsp olive oil •2 cubes butter •1 tsp garlic •1 tsp chopped onion •cream •half ladle tomato sauce •salt and pepper •chopped basil • grated parmesan cheese •garnish with cherry tomatoes •pinch of oregano Method: 1. Add olive oil to a pan 2. Sauté garlic and onion 3. Add cream 4. Half ladle tomato sauce 5. Cook it together 6. Add oregano 7. Add seasoning 8. Add blanch penne pasta 9. Cook pasta with sauce 10. Once sauce is coated with pasta add cheese, garnish with sun-dried tomato & serve Stop by a Foodhall near you to get your Italian pantry staples or call us on 8095031111 for delivery

Say it with us: There's no better comfort food than a plateful of pasta! If all you can think about today is creamy, dreamy pasta, we've got just the recipe. Our Penna Alla Rosso is the most comforting meal you can put together on a lazy Sunday. Make it now. Thank us later. What you need: •1 tsp garlic •1 tsp olive oil •2 cubes butter •1 tsp garlic •1 tsp chopped onion •cream •half ladle tomato sauce •salt and pepper •chopped basil • grated parmesan cheese •garnish with cherry tomatoes •pinch of oregano Method: 1. Add olive oil to a pan 2. Sauté garlic and onion 3. Add cream 4. Half ladle tomato sauce 5. Cook it together 6. Add oregano 7. Add seasoning 8. Add blanch penne pasta 9. Cook pasta with sauce 10. Once sauce is coated with pasta add cheese, garnish with sun-dried tomato & serve Stop by a Foodhall near you to get your Italian pantry staples or call us on 8095031111 for delivery

Say it with us: There's no better comfort food than a plateful of pasta! If all you can think about today is creamy, dreamy pasta, we've got just the recipe. Our Penna Alla Rosso is the most comforting meal you can put together on a lazy Sunday. Make it now. Thank us later. What you need: •1 tsp garlic •1 tsp olive oil •2 cubes butter •1 tsp garlic •1 tsp chopped onion •cream •half ladle tomato sauce •salt and pepper •chopped basil • grated parmesan cheese •garnish with cherry tomatoes •pinch of oregano Method: 1. Add olive oil to a pan 2. Sauté garlic and onion 3. Add cream 4. Half ladle tomato sauce 5. Cook it together 6. Add oregano 7. Add seasoning 8. Add blanch penne pasta 9. Cook pasta with sauce 10. Once sauce is coated with pasta add cheese, garnish with sun-dried tomato & serve Stop by a Foodhall near you to get your Italian pantry staples or call us on 8095031111 for delivery

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A good quality tomato sauce doesn't really need 50 herbs. It just needs 5 good quality ingredients. This All-purpose Tomato Sauce by @sorrentina_honestlyitalian hits all the right notes and here's why - they make the sauce using authentic San Marzano tomatoes that are known for having just the right balance of sweetness, tomato-y intensity and acidity. Mix it into your pasta, use it as a base for your panino, or just enjoy it as a dip, this sauce really is All-purpose. Come visit us this weekend and stock up on a range of Italian dips and sauces. #italy #tasteofitaly #italianfood #pasta #spaghetti #cuisine #brunch #weekend #brunchgoals #food #foodhallindia #recipe

A good quality tomato sauce doesn't really need 50 herbs. It just needs 5 good quality ingredients. This All-purpose Tomato Sauce by @sorrentina_honestlyitalian hits all the right notes and here's why - they make the sauce using authentic San Marzano tomatoes that are known for having just the right balance of sweetness, tomato-y intensity and acidity. Mix it into your pasta, use it as a base for your panino, or just enjoy it as a dip, this sauce really is All-purpose. Come visit us this weekend and stock up on a range of Italian dips and sauces. #italy #tasteofitaly #italianfood #pasta #spaghetti #cuisine #brunch #weekend #brunchgoals #food #foodhallindia #recipe

A good quality tomato sauce doesn't really need 50 herbs. It just needs 5 good quality ingredients. This All-purpose Tomato Sauce by @sorrentina_honestlyitalian hits all the right notes and here's why - they make the sauce using authentic San Marzano tomatoes that are known for having just the right balance of sweetness, tomato-y intensity and acidity. Mix it into your pasta, use it as a base for your panino, or just enjoy it as a dip, this sauce really is All-purpose. Come visit us this weekend and stock up on a range of Italian dips and sauces. #italy #tasteofitaly #italianfood #pasta #spaghetti #cuisine #brunch #weekend #brunchgoals #food #foodhallindia #recipe

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We love Roma Tomatoes, and why wouldn't we? They're great for toasts, pies, salads and even as a snack on their own. Chef Bhuvneshwari (@bhuvneshwarisaigal) has whipped up this very easy, very quick Tomato Ricotta Toast aka TRT for breakfast today and here's what you need to craft yours: 🍅Roma Tomatoes 🧀Ricotta 🥖Sourdough 🧂Salt and Pepper Extra Virgin Olive Oil Rosemary & Thyme Don't forget to tag us at @foodhallindia if you hope on the TRT bandwagon. Visit any of our stores to make sure you're always stocked with the freshest produce for your weekend cooking sessions.

We love Roma Tomatoes, and why wouldn't we? They're great for toasts, pies, salads and even as a snack on their own. Chef Bhuvneshwari (@bhuvneshwarisaigal) has whipped up this very easy, very quick Tomato Ricotta Toast aka TRT for breakfast today and here's what you need to craft yours: 🍅Roma Tomatoes 🧀Ricotta 🥖Sourdough 🧂Salt and Pepper Extra Virgin Olive Oil Rosemary & Thyme Don't forget to tag us at @foodhallindia if you hope on the TRT bandwagon. Visit any of our stores to make sure you're always stocked with the freshest produce for your weekend cooking sessions.

We love Roma Tomatoes, and why wouldn't we? They're great for toasts, pies, salads and even as a snack on their own. Chef Bhuvneshwari (@bhuvneshwarisaigal) has whipped up this very easy, very quick Tomato Ricotta Toast aka TRT for breakfast today and here's what you need to craft yours: 🍅Roma Tomatoes 🧀Ricotta 🥖Sourdough 🧂Salt and Pepper Extra Virgin Olive Oil Rosemary & Thyme Don't forget to tag us at @foodhallindia if you hope on the TRT bandwagon. Visit any of our stores to make sure you're always stocked with the freshest produce for your weekend cooking sessions.

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Buona Sera Amici! This weekend, we commence a food journey like never before. Join us as we show you how to eat your way through Italy with our Italian festival - Buon Appetito!🇮🇹 Our very own Focaccerie, a curated assortment of Truffle specials, the finest tomatoes in all the land, creamy, fresh cheeses to use however you'd like, lemonades galore and so much more. Need we say more? Call us on 8095031111 to know more. Ciao!

Buona Sera Amici! This weekend, we commence a food journey like never before. Join us as we show you how to eat your way through Italy with our Italian festival - Buon Appetito!🇮🇹 Our very own Focaccerie, a curated assortment of Truffle specials, the finest tomatoes in all the land, creamy, fresh cheeses to use however you'd like, lemonades galore and so much more. Need we say more? Call us on 8095031111 to know more. Ciao!

Buona Sera Amici! This weekend, we commence a food journey like never before. Join us as we show you how to eat your way through Italy with our Italian festival - Buon Appetito!🇮🇹 Our very own Focaccerie, a curated assortment of Truffle specials, the finest tomatoes in all the land, creamy, fresh cheeses to use however you'd like, lemonades galore and so much more. Need we say more? Call us on 8095031111 to know more. Ciao!

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We're kickstarting our #FritterFeast with a savoury pancake inspiration by @avnibiyani, Concept Head, Foodhall. With crisp, dark-golden edges and a tender, savoury, bright-green interior, these Swiss chard fritters are perfect for any time of the day! What you need: • Swiss chard - 1 bunch • Spinach - 1/2 cup, blanched, and then put in an ice bath and drain • Parsley - 10-12 sprigs • Oats - 1 cup, ground • Baking soda - 1 tsp • Egg - 1 • Milk - 3 tbsp • Oil - 2 tbsp • Salt and pepper, to taste Method: 1. In a mixing bowl, combine eggs and milk. Whisk with a fork to combine 2. Whisk together the oats flour, baking soda, salt and pepper. Add to the egg mixture and mix well 3. Wash and chop the Swiss chard leaves, parsley, chives and blanched spinach very finely, and fold them into the egg-flour mixture 4. In a large griddle, heat up oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for 3 minutes on both sides, until golden brown. Transfer the pancake onto a plate lined with a paper towel. Repeat until no batter is left 5. Enjoy warm with blistered cherry tomatoes and feta cubes Stay tuned as we keep celebrating everyone's favourite fried foods and much more with our Fritter Feast. Swing by a Foodhall near you to get all your essentials, or call us on 8095031111 for home delivery! #fritters #swisschard #pancakes #explore #foodhallindia

We're kickstarting our #FritterFeast with a savoury pancake inspiration by @avnibiyani, Concept Head, Foodhall. With crisp, dark-golden edges and a tender, savoury, bright-green interior, these Swiss chard fritters are perfect for any time of the day! What you need: • Swiss chard - 1 bunch • Spinach - 1/2 cup, blanched, and then put in an ice bath and drain • Parsley - 10-12 sprigs • Oats - 1 cup, ground • Baking soda - 1 tsp • Egg - 1 • Milk - 3 tbsp • Oil - 2 tbsp • Salt and pepper, to taste Method: 1. In a mixing bowl, combine eggs and milk. Whisk with a fork to combine 2. Whisk together the oats flour, baking soda, salt and pepper. Add to the egg mixture and mix well 3. Wash and chop the Swiss chard leaves, parsley, chives and blanched spinach very finely, and fold them into the egg-flour mixture 4. In a large griddle, heat up oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for 3 minutes on both sides, until golden brown. Transfer the pancake onto a plate lined with a paper towel. Repeat until no batter is left 5. Enjoy warm with blistered cherry tomatoes and feta cubes Stay tuned as we keep celebrating everyone's favourite fried foods and much more with our Fritter Feast. Swing by a Foodhall near you to get all your essentials, or call us on 8095031111 for home delivery! #fritters #swisschard #pancakes #explore #foodhallindia

We're kickstarting our #FritterFeast with a savoury pancake inspiration by @avnibiyani, Concept Head, Foodhall. With crisp, dark-golden edges and a tender, savoury, bright-green interior, these Swiss chard fritters are perfect for any time of the day! What you need: • Swiss chard - 1 bunch • Spinach - 1/2 cup, blanched, and then put in an ice bath and drain • Parsley - 10-12 sprigs • Oats - 1 cup, ground • Baking soda - 1 tsp • Egg - 1 • Milk - 3 tbsp • Oil - 2 tbsp • Salt and pepper, to taste Method: 1. In a mixing bowl, combine eggs and milk. Whisk with a fork to combine 2. Whisk together the oats flour, baking soda, salt and pepper. Add to the egg mixture and mix well 3. Wash and chop the Swiss chard leaves, parsley, chives and blanched spinach very finely, and fold them into the egg-flour mixture 4. In a large griddle, heat up oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for 3 minutes on both sides, until golden brown. Transfer the pancake onto a plate lined with a paper towel. Repeat until no batter is left 5. Enjoy warm with blistered cherry tomatoes and feta cubes Stay tuned as we keep celebrating everyone's favourite fried foods and much more with our Fritter Feast. Swing by a Foodhall near you to get all your essentials, or call us on 8095031111 for home delivery! #fritters #swisschard #pancakes #explore #foodhallindia

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Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

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