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Virals? Flus? We've got just the thing to make these niggling seasonal infections and nuisances things of the past. Fortify your constitution and keep that immune system of yours in peak health with this two-minute-flat immunity booster hack: Just a spoonful of ghee from @provedicdairy mixed with just a pinch of turmeric and black pepper from ARQA once a day is all it takes to drive those nasty sniffles and friends away. Literally as easy as 1, 2, 3!

Virals? Flus? We've got just the thing to make these niggling seasonal infections and nuisances things of the past. Fortify your constitution and keep that immune system of yours in peak health with this two-minute-flat immunity booster hack: Just a spoonful of ghee from @provedicdairy mixed with just a pinch of turmeric and black pepper from ARQA once a day is all it takes to drive those nasty sniffles and friends away. Literally as easy as 1, 2, 3!

Virals? Flus? We've got just the thing to make these niggling seasonal infections and nuisances things of the past. Fortify your constitution and keep that immune system of yours in peak health with this two-minute-flat immunity booster hack: Just a spoonful of ghee from @provedicdairy mixed with just a pinch of turmeric and black pepper from ARQA once a day is all it takes to drive those nasty sniffles and friends away. Literally as easy as 1, 2, 3!

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Sniffle season looks like it's here to stay, but fortunately, we've got ARQA's Immunity Elixir to keep those niggling colds and coughs at bay. Featuring a potent mix of handpicked spices and Ayurvedic herbs, including giloy, ginger, black pepper, Lakadong turmeric, and triple tulsi, this #ImmunityBooster is your one-stop solution for all-round health and wellness, even as the mercury continues to plummet. All you need is a teaspoon's worth of the powder mixed with warm water or a spoon of pure organic honey about twice a day to keep you fighting fit! Drop in to a Foodhall near you to pick up this powdered magic or call us on 8095031111 to place an order for safe and contactless home delivery.

Sniffle season looks like it's here to stay, but fortunately, we've got ARQA's Immunity Elixir to keep those niggling colds and coughs at bay. Featuring a potent mix of handpicked spices and Ayurvedic herbs, including giloy, ginger, black pepper, Lakadong turmeric, and triple tulsi, this #ImmunityBooster is your one-stop solution for all-round health and wellness, even as the mercury continues to plummet. All you need is a teaspoon's worth of the powder mixed with warm water or a spoon of pure organic honey about twice a day to keep you fighting fit! Drop in to a Foodhall near you to pick up this powdered magic or call us on 8095031111 to place an order for safe and contactless home delivery.

Sniffle season looks like it's here to stay, but fortunately, we've got ARQA's Immunity Elixir to keep those niggling colds and coughs at bay. Featuring a potent mix of handpicked spices and Ayurvedic herbs, including giloy, ginger, black pepper, Lakadong turmeric, and triple tulsi, this #ImmunityBooster is your one-stop solution for all-round health and wellness, even as the mercury continues to plummet. All you need is a teaspoon's worth of the powder mixed with warm water or a spoon of pure organic honey about twice a day to keep you fighting fit! Drop in to a Foodhall near you to pick up this powdered magic or call us on 8095031111 to place an order for safe and contactless home delivery.

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'Wholesomeness in a bowl' best describes this gorgeous Lunch Bowl, coming to you from @pluralrestaurant, to turn that midweek frown upside down. Nutrition- and flavour-packed, this dish spotlights contemporary Asian flavours, bringing together a colourful crew of farm-fresh produce that's locally grown and produced. Clean, crisp, and refreshing, it's easy and effortless to prep and assemble...all while looking like a million bucks! Ingredients:- For the Turmeric Rice: - Jasmine Rice, 75g - Fresh Turmeric, 3g - Lemongrass, 5g - Coconut Milk Powder, 3g - Water, 75ml For the Ponzu Sauce: - Lemon Juice, 60ml - Rice Vinegar, 30ml - Mirin, 30ml - Brown Sugar, 30g - Kikoman Soya, 30ml - Dashi Powder, 30g - Dry Combo Leaves, 20g For the seasoning and topping: - Avocado, 30g - Pickled Pink Radish, 15g - Pickled Carrot, 15g - Ponzu-dressed Shiitake, 22g - Red Cabbage, 10g - Kimchi + Cucumber, 20g - Ginger and Scallion Rubbed Tofu, 25g - Mixed Herbs, fresh Method:- • Cook the jasmine rice with grated fresh turmeric, crushed lemongrass, and coconut milk powder in a rice cooker. • Combine all the Ponzu ingredients in a bowl and whisk until well combined. • Marinate the shiitake mushrooms in the Ponzu dressing. • Toss sliced English cucumber with kimchi. • Season the tofu with salt, pepper, and oil. Pan-sear and cut into cubes. • Slice the avocado and chop the remaining veggies. • To plate, place the rice at the centre of the serving bowl. Arrange the veggies such that they surround the rice. Garnish with fresh herbs and a drizzle of hoisin melon sauce. Photo Credits: @whiteplatestories #HealthyEating HealthyFood #EatYourVeggies #EatYourGreens #EatHealthy #EatHealthyBeHealthy #CleanEating #HealthyBowls #LunchBowl #Food #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

'Wholesomeness in a bowl' best describes this gorgeous Lunch Bowl, coming to you from @pluralrestaurant, to turn that midweek frown upside down. Nutrition- and flavour-packed, this dish spotlights contemporary Asian flavours, bringing together a colourful crew of farm-fresh produce that's locally grown and produced. Clean, crisp, and refreshing, it's easy and effortless to prep and assemble...all while looking like a million bucks! Ingredients:- For the Turmeric Rice: - Jasmine Rice, 75g - Fresh Turmeric, 3g - Lemongrass, 5g - Coconut Milk Powder, 3g - Water, 75ml For the Ponzu Sauce: - Lemon Juice, 60ml - Rice Vinegar, 30ml - Mirin, 30ml - Brown Sugar, 30g - Kikoman Soya, 30ml - Dashi Powder, 30g - Dry Combo Leaves, 20g For the seasoning and topping: - Avocado, 30g - Pickled Pink Radish, 15g - Pickled Carrot, 15g - Ponzu-dressed Shiitake, 22g - Red Cabbage, 10g - Kimchi + Cucumber, 20g - Ginger and Scallion Rubbed Tofu, 25g - Mixed Herbs, fresh Method:- • Cook the jasmine rice with grated fresh turmeric, crushed lemongrass, and coconut milk powder in a rice cooker. • Combine all the Ponzu ingredients in a bowl and whisk until well combined. • Marinate the shiitake mushrooms in the Ponzu dressing. • Toss sliced English cucumber with kimchi. • Season the tofu with salt, pepper, and oil. Pan-sear and cut into cubes. • Slice the avocado and chop the remaining veggies. • To plate, place the rice at the centre of the serving bowl. Arrange the veggies such that they surround the rice. Garnish with fresh herbs and a drizzle of hoisin melon sauce. Photo Credits: @whiteplatestories #HealthyEating HealthyFood #EatYourVeggies #EatYourGreens #EatHealthy #EatHealthyBeHealthy #CleanEating #HealthyBowls #LunchBowl #Food #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

'Wholesomeness in a bowl' best describes this gorgeous Lunch Bowl, coming to you from @pluralrestaurant, to turn that midweek frown upside down. Nutrition- and flavour-packed, this dish spotlights contemporary Asian flavours, bringing together a colourful crew of farm-fresh produce that's locally grown and produced. Clean, crisp, and refreshing, it's easy and effortless to prep and assemble...all while looking like a million bucks! Ingredients:- For the Turmeric Rice: - Jasmine Rice, 75g - Fresh Turmeric, 3g - Lemongrass, 5g - Coconut Milk Powder, 3g - Water, 75ml For the Ponzu Sauce: - Lemon Juice, 60ml - Rice Vinegar, 30ml - Mirin, 30ml - Brown Sugar, 30g - Kikoman Soya, 30ml - Dashi Powder, 30g - Dry Combo Leaves, 20g For the seasoning and topping: - Avocado, 30g - Pickled Pink Radish, 15g - Pickled Carrot, 15g - Ponzu-dressed Shiitake, 22g - Red Cabbage, 10g - Kimchi + Cucumber, 20g - Ginger and Scallion Rubbed Tofu, 25g - Mixed Herbs, fresh Method:- • Cook the jasmine rice with grated fresh turmeric, crushed lemongrass, and coconut milk powder in a rice cooker. • Combine all the Ponzu ingredients in a bowl and whisk until well combined. • Marinate the shiitake mushrooms in the Ponzu dressing. • Toss sliced English cucumber with kimchi. • Season the tofu with salt, pepper, and oil. Pan-sear and cut into cubes. • Slice the avocado and chop the remaining veggies. • To plate, place the rice at the centre of the serving bowl. Arrange the veggies such that they surround the rice. Garnish with fresh herbs and a drizzle of hoisin melon sauce. Photo Credits: @whiteplatestories #HealthyEating HealthyFood #EatYourVeggies #EatYourGreens #EatHealthy #EatHealthyBeHealthy #CleanEating #HealthyBowls #LunchBowl #Food #Foodstagram #InstaFood #EatingForTheInsta #GoodFood #GoodFoodGoodMood

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It's T-1 day until Navratri, which means you're probably agonising over your diet plan. If you've resolved to eat healthy this time around, don't do basic. Switch things up, while sticking to your diet plan, by rustling up these Sweet Potato Cakes 🍠 A no-fuss, time-saving recipe, this one uses everyday pantry ingredients to deliver both flavour and fun to your palate. The best part? Regardless of whether you choose to have it as a meal in itself or simply as a stop-gap snack, you won't have to feel guilty about cheating on your diet each time you nosh on this preparation. Here's what you'll need to get started: - Sweet Potatoes, 2, boiled - Onions, 1, chopped - Turmeric Powder, 1/4 tsp - Red Chilli Powder, 1/4 tbsp - Gram Flour (Besan), 3 tbsp - Rice Flour, 1 tbsp - Coriander, 1 handfuls - Salt, to taste Once ready, stack those cakes high and serve alongside a dollop of hung curd for a winning Navratri culinary special.  #NavratriRecipes #NavratriFood #NavratriDiet #SweetPotatoRecipe #SweetPotato

It's T-1 day until Navratri, which means you're probably agonising over your diet plan. If you've resolved to eat healthy this time around, don't do basic. Switch things up, while sticking to your diet plan, by rustling up these Sweet Potato Cakes 🍠 A no-fuss, time-saving recipe, this one uses everyday pantry ingredients to deliver both flavour and fun to your palate. The best part? Regardless of whether you choose to have it as a meal in itself or simply as a stop-gap snack, you won't have to feel guilty about cheating on your diet each time you nosh on this preparation. Here's what you'll need to get started: - Sweet Potatoes, 2, boiled - Onions, 1, chopped - Turmeric Powder, 1/4 tsp - Red Chilli Powder, 1/4 tbsp - Gram Flour (Besan), 3 tbsp - Rice Flour, 1 tbsp - Coriander, 1 handfuls - Salt, to taste Once ready, stack those cakes high and serve alongside a dollop of hung curd for a winning Navratri culinary special.  #NavratriRecipes #NavratriFood #NavratriDiet #SweetPotatoRecipe #SweetPotato

It's T-1 day until Navratri, which means you're probably agonising over your diet plan. If you've resolved to eat healthy this time around, don't do basic. Switch things up, while sticking to your diet plan, by rustling up these Sweet Potato Cakes 🍠 A no-fuss, time-saving recipe, this one uses everyday pantry ingredients to deliver both flavour and fun to your palate. The best part? Regardless of whether you choose to have it as a meal in itself or simply as a stop-gap snack, you won't have to feel guilty about cheating on your diet each time you nosh on this preparation. Here's what you'll need to get started: - Sweet Potatoes, 2, boiled - Onions, 1, chopped - Turmeric Powder, 1/4 tsp - Red Chilli Powder, 1/4 tbsp - Gram Flour (Besan), 3 tbsp - Rice Flour, 1 tbsp - Coriander, 1 handfuls - Salt, to taste Once ready, stack those cakes high and serve alongside a dollop of hung curd for a winning Navratri culinary special.  #NavratriRecipes #NavratriFood #NavratriDiet #SweetPotatoRecipe #SweetPotato

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It really wouldn’t be a Singapore Food Festival without a noodle soup 🥣 Mee Soto, a Singaporean Chilli Noodle Soup can be found at hawker centres across the city with options for vegetarians and meat lovers alike. We’re making our #RecipeOfTheWeek using a packet of KOKA instant noodles and here’s what else you’ll need to make this at home: For the Soup Paste • 10g Galangal, peeled • 10g Lemon grass • 10g Kaffir lime leaves • 10g Fresh turmeric • 10g Lemon grass • 10g Garlic • 10g Onion • 10g Coriander and cumin powder (approx 1tsp) • 10g Birds eye chili For the Soup • 30g Chicken, diced / carrot, beans , bok choy • 30g Paste • 100g Noodles blanches • 10g Fried garlic • 5g Coriander leaves (approx 1tsp) • 2 Lemon wedges Don’t forget to save this recipe for later and tag @foodhallindia and @visit_singapore the next time you make it #SingaporeFoodFestival #PassionMadePossible

It really wouldn’t be a Singapore Food Festival without a noodle soup 🥣 Mee Soto, a Singaporean Chilli Noodle Soup can be found at hawker centres across the city with options for vegetarians and meat lovers alike. We’re making our #RecipeOfTheWeek using a packet of KOKA instant noodles and here’s what else you’ll need to make this at home: For the Soup Paste • 10g Galangal, peeled • 10g Lemon grass • 10g Kaffir lime leaves • 10g Fresh turmeric • 10g Lemon grass • 10g Garlic • 10g Onion • 10g Coriander and cumin powder (approx 1tsp) • 10g Birds eye chili For the Soup • 30g Chicken, diced / carrot, beans , bok choy • 30g Paste • 100g Noodles blanches • 10g Fried garlic • 5g Coriander leaves (approx 1tsp) • 2 Lemon wedges Don’t forget to save this recipe for later and tag @foodhallindia and @visit_singapore the next time you make it #SingaporeFoodFestival #PassionMadePossible

It really wouldn’t be a Singapore Food Festival without a noodle soup 🥣 Mee Soto, a Singaporean Chilli Noodle Soup can be found at hawker centres across the city with options for vegetarians and meat lovers alike. We’re making our #RecipeOfTheWeek using a packet of KOKA instant noodles and here’s what else you’ll need to make this at home: For the Soup Paste • 10g Galangal, peeled • 10g Lemon grass • 10g Kaffir lime leaves • 10g Fresh turmeric • 10g Lemon grass • 10g Garlic • 10g Onion • 10g Coriander and cumin powder (approx 1tsp) • 10g Birds eye chili For the Soup • 30g Chicken, diced / carrot, beans , bok choy • 30g Paste • 100g Noodles blanches • 10g Fried garlic • 5g Coriander leaves (approx 1tsp) • 2 Lemon wedges Don’t forget to save this recipe for later and tag @foodhallindia and @visit_singapore the next time you make it #SingaporeFoodFestival #PassionMadePossible

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Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast. What you need: • Oil - 1/4 cup • Onions - 2, thinly sliced • Ginger paste - 1 tbsp • Garlic paste - 1 tbsp • Chicken - 1.5 kg, cut into 12 pieces * Water - 4 cups • Thin coconut milk - 4 cups • Salt - 1 tbsp • Thick coconut milk - 1 cup • Coconut oil - 1 tbsp • Mustard seeds - 1 tsp • Shallots - 6, thinly sliced • Curry leaves - 6 • Lemon juice - 1 tbsp For Spice Paste: Grind to a smooth paste * Ground coriander - 1/4 cup * Chilli powder - 1 tsp * Ground turmeric - 1 tsp * Water - 1/2 cup For Spice Powder: Warm spices slightly in a small dry skillet and then grind into a powder • Cinnamon sticks - 2 (1 inch) • Cloves - 6 • Cardamom pods - 4 • Ground fennel - 1/2 tsp • Aniseed - 1 tsp • Black peppercorns - 1 tsp Method: 1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent 2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top 3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on 4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes 5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery. #curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast. What you need: • Oil - 1/4 cup • Onions - 2, thinly sliced • Ginger paste - 1 tbsp • Garlic paste - 1 tbsp • Chicken - 1.5 kg, cut into 12 pieces * Water - 4 cups • Thin coconut milk - 4 cups • Salt - 1 tbsp • Thick coconut milk - 1 cup • Coconut oil - 1 tbsp • Mustard seeds - 1 tsp • Shallots - 6, thinly sliced • Curry leaves - 6 • Lemon juice - 1 tbsp For Spice Paste: Grind to a smooth paste * Ground coriander - 1/4 cup * Chilli powder - 1 tsp * Ground turmeric - 1 tsp * Water - 1/2 cup For Spice Powder: Warm spices slightly in a small dry skillet and then grind into a powder • Cinnamon sticks - 2 (1 inch) • Cloves - 6 • Cardamom pods - 4 • Ground fennel - 1/2 tsp • Aniseed - 1 tsp • Black peppercorns - 1 tsp Method: 1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent 2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top 3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on 4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes 5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery. #curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

Spice up Sunday with @mahabelly’s Chef @jinson.mahabelly’s coconut-enriched Kerala Chicken Curry recipe that will take you back to the balmy palm-lined coast. What you need: • Oil - 1/4 cup • Onions - 2, thinly sliced • Ginger paste - 1 tbsp • Garlic paste - 1 tbsp • Chicken - 1.5 kg, cut into 12 pieces * Water - 4 cups • Thin coconut milk - 4 cups • Salt - 1 tbsp • Thick coconut milk - 1 cup • Coconut oil - 1 tbsp • Mustard seeds - 1 tsp • Shallots - 6, thinly sliced • Curry leaves - 6 • Lemon juice - 1 tbsp For Spice Paste: Grind to a smooth paste * Ground coriander - 1/4 cup * Chilli powder - 1 tsp * Ground turmeric - 1 tsp * Water - 1/2 cup For Spice Powder: Warm spices slightly in a small dry skillet and then grind into a powder • Cinnamon sticks - 2 (1 inch) • Cloves - 6 • Cardamom pods - 4 • Ground fennel - 1/2 tsp • Aniseed - 1 tsp • Black peppercorns - 1 tsp Method: 1. Heat the oil in a large pan, add the onions and fry for 1 minute, until soft and transparent 2. Add the ginger and garlic pastes and fry for 1 minute. Add the spice paste and the spice powder and fry over low heat, stirring continuously, for 1 to 2 minutes, until the oil rises to the top 3. Add the chicken and stir fry for 3-5 minutes, until the pieces are coated with the spice mixture. Add the water, thin coconut milk and salt. Simmer over low heat for 20 minutes, with the lid on 4. When the chicken is tender, add the thick coconut milk and cook for a few more minutes 5. Heat the coconut oil in a small skillet and add the mustard seeds. When they burst, add the shallots and curry leaves and fry until golden brown. Pour over the curry and stir in the lemon juice Swing by a Foodhall near you to stock up all your essentials for the weekend or call us on 8095031111 for home delivery. #curryweek #keralacuisine #coconutcurry #sundaycooking #foodhallindia

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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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Here’s a new way to eat watermelon — in curry served in @ellementryhome’s Aqua Rustic Ceramic Bowl. 🍉 The signature sweetness from the fruit and the heat from the spices add complexity and is proof that watermelon is far more versatile than you imagined. #DidYouKnow this no-waste recipe is a traditional Rajasthani dish? What you need: • Watermelon - 1 whole, with the rind • Oil - 2 tbsp • Ajwain - 2 tsp • Cumin seeds - 1/2 tsp • Nigella seeds (black onion seeds) - 1/2 tsp • Garlic - 4 cloves, finely chopped • Salt - 1 tsp • Arqa turmeric - 1 tsp • Fresh cilantro, to garnish Love the unique serveware? 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 #explore #ellementryhome #curryweek #watermeloncurry #foodhallindia

Here’s a new way to eat watermelon — in curry served in @ellementryhome’s Aqua Rustic Ceramic Bowl. 🍉 The signature sweetness from the fruit and the heat from the spices add complexity and is proof that watermelon is far more versatile than you imagined. #DidYouKnow this no-waste recipe is a traditional Rajasthani dish? What you need: • Watermelon - 1 whole, with the rind • Oil - 2 tbsp • Ajwain - 2 tsp • Cumin seeds - 1/2 tsp • Nigella seeds (black onion seeds) - 1/2 tsp • Garlic - 4 cloves, finely chopped • Salt - 1 tsp • Arqa turmeric - 1 tsp • Fresh cilantro, to garnish Love the unique serveware? 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 #explore #ellementryhome #curryweek #watermeloncurry #foodhallindia

Here’s a new way to eat watermelon — in curry served in @ellementryhome’s Aqua Rustic Ceramic Bowl. 🍉 The signature sweetness from the fruit and the heat from the spices add complexity and is proof that watermelon is far more versatile than you imagined. #DidYouKnow this no-waste recipe is a traditional Rajasthani dish? What you need: • Watermelon - 1 whole, with the rind • Oil - 2 tbsp • Ajwain - 2 tsp • Cumin seeds - 1/2 tsp • Nigella seeds (black onion seeds) - 1/2 tsp • Garlic - 4 cloves, finely chopped • Salt - 1 tsp • Arqa turmeric - 1 tsp • Fresh cilantro, to garnish Love the unique serveware? 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 #explore #ellementryhome #curryweek #watermeloncurry #foodhallindia

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Red, green, yellow — we all LOVE our Thai curries, but how much do you really know your curries? As we continue celebrating CURRY WEEK, we’re breaking down these famous comforting dishes and see what's on the inside — the anatomy of the #perfect Thai curry. 🍃 Green curry: Most of the ingredients have a pigment-rich green hue, which gives this curry its colour. This paste makes for a spicy-sweet curry which is finished with basil leaves, kaffir lime, and Thai brinjal 🟡 Yellow curry: Boasting strong, bold flavours from turmeric and curry powder, this aromatic dish brings a load of nutrition — thanks to the plentiful vitamins and #antioxidants in cruciferous vegetables and anti-inflammatory qualities in turmeric. It’s sweet, salty-sour from the tamarind and thickened with potatoes & coconut milk 🌶 Red curry: It’s also known as Kaeng dang, literally meaning a spicy curry. It contains both fresh and dried red chillies, giving it a bright red colour. This curry is made with bamboo shoots, a protein of your choice, and sweet basil leaves. #ChefsTip, you can add sliced pineapples or grapes to add a little sweetness to balance the heat Tell us your favourite Thai curry #recipe in the comments below 👇🏼 and don't forget to swing by your nearest Foodhall to pick up our fresh, ready-to-stir curry pastes this month. #AllAboutTheCurry #CurryWeek #ThaiCurry #Anatomy #Curry #FoodhallIndia

Red, green, yellow — we all LOVE our Thai curries, but how much do you really know your curries? As we continue celebrating CURRY WEEK, we’re breaking down these famous comforting dishes and see what's on the inside — the anatomy of the #perfect Thai curry. 🍃 Green curry: Most of the ingredients have a pigment-rich green hue, which gives this curry its colour. This paste makes for a spicy-sweet curry which is finished with basil leaves, kaffir lime, and Thai brinjal 🟡 Yellow curry: Boasting strong, bold flavours from turmeric and curry powder, this aromatic dish brings a load of nutrition — thanks to the plentiful vitamins and #antioxidants in cruciferous vegetables and anti-inflammatory qualities in turmeric. It’s sweet, salty-sour from the tamarind and thickened with potatoes & coconut milk 🌶 Red curry: It’s also known as Kaeng dang, literally meaning a spicy curry. It contains both fresh and dried red chillies, giving it a bright red colour. This curry is made with bamboo shoots, a protein of your choice, and sweet basil leaves. #ChefsTip, you can add sliced pineapples or grapes to add a little sweetness to balance the heat Tell us your favourite Thai curry #recipe in the comments below 👇🏼 and don't forget to swing by your nearest Foodhall to pick up our fresh, ready-to-stir curry pastes this month. #AllAboutTheCurry #CurryWeek #ThaiCurry #Anatomy #Curry #FoodhallIndia

Red, green, yellow — we all LOVE our Thai curries, but how much do you really know your curries? As we continue celebrating CURRY WEEK, we’re breaking down these famous comforting dishes and see what's on the inside — the anatomy of the #perfect Thai curry. 🍃 Green curry: Most of the ingredients have a pigment-rich green hue, which gives this curry its colour. This paste makes for a spicy-sweet curry which is finished with basil leaves, kaffir lime, and Thai brinjal 🟡 Yellow curry: Boasting strong, bold flavours from turmeric and curry powder, this aromatic dish brings a load of nutrition — thanks to the plentiful vitamins and #antioxidants in cruciferous vegetables and anti-inflammatory qualities in turmeric. It’s sweet, salty-sour from the tamarind and thickened with potatoes & coconut milk 🌶 Red curry: It’s also known as Kaeng dang, literally meaning a spicy curry. It contains both fresh and dried red chillies, giving it a bright red colour. This curry is made with bamboo shoots, a protein of your choice, and sweet basil leaves. #ChefsTip, you can add sliced pineapples or grapes to add a little sweetness to balance the heat Tell us your favourite Thai curry #recipe in the comments below 👇🏼 and don't forget to swing by your nearest Foodhall to pick up our fresh, ready-to-stir curry pastes this month. #AllAboutTheCurry #CurryWeek #ThaiCurry #Anatomy #Curry #FoodhallIndia

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It’s International Tea Day and all day, we’re celebrating The House of Tea’s pursuit of selecting the finest, hand-crafted teas from every corner of the tea map. With over 100 exceptional blends and single-estate teas to try, we have a cup for every occasion 🫖 As we gear up for a weekend filled with positivi-tea, we’re all about the superfood teas — Ginseng Oolong for metabolism, Himalayan Tulsi for inflammation, and Turmeric Glow for skin health. Which would you choose? Call any of our stores on 8095031111 to order in your loose leaf teas, tea bags and brewing equipment today! #InternationalTeaDay #TheHouseOfTea #Tea #Celebrate #TeaTime #Explore #FoodhallIndia

It’s International Tea Day and all day, we’re celebrating The House of Tea’s pursuit of selecting the finest, hand-crafted teas from every corner of the tea map. With over 100 exceptional blends and single-estate teas to try, we have a cup for every occasion 🫖 As we gear up for a weekend filled with positivi-tea, we’re all about the superfood teas — Ginseng Oolong for metabolism, Himalayan Tulsi for inflammation, and Turmeric Glow for skin health. Which would you choose? Call any of our stores on 8095031111 to order in your loose leaf teas, tea bags and brewing equipment today! #InternationalTeaDay #TheHouseOfTea #Tea #Celebrate #TeaTime #Explore #FoodhallIndia

It’s International Tea Day and all day, we’re celebrating The House of Tea’s pursuit of selecting the finest, hand-crafted teas from every corner of the tea map. With over 100 exceptional blends and single-estate teas to try, we have a cup for every occasion 🫖 As we gear up for a weekend filled with positivi-tea, we’re all about the superfood teas — Ginseng Oolong for metabolism, Himalayan Tulsi for inflammation, and Turmeric Glow for skin health. Which would you choose? Call any of our stores on 8095031111 to order in your loose leaf teas, tea bags and brewing equipment today! #InternationalTeaDay #TheHouseOfTea #Tea #Celebrate #TeaTime #Explore #FoodhallIndia

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