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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Good things come in small packages — just like these baby vegetables we’ve received. Besides being adorable, these young, micro veggies are full of concentrated goodness, packed with #nutrients and are more tender than their full-size counterparts. From sweet and tangy turnips to teeny-tiny bok choy, these are perfect for #salads, roasted & pickled veggies, and stews. Swing by your nearest Foodhall and visit our Micro Garden or call us on 8095031111 to know more. #Baby #Vegetables #Mini #Produce #Micro #Garden #Limited #Veggies #Goodness #Pickles #Sweet #New #FoodhallIndia

Good things come in small packages — just like these baby vegetables we’ve received. Besides being adorable, these young, micro veggies are full of concentrated goodness, packed with #nutrients and are more tender than their full-size counterparts. From sweet and tangy turnips to teeny-tiny bok choy, these are perfect for #salads, roasted & pickled veggies, and stews. Swing by your nearest Foodhall and visit our Micro Garden or call us on 8095031111 to know more. #Baby #Vegetables #Mini #Produce #Micro #Garden #Limited #Veggies #Goodness #Pickles #Sweet #New #FoodhallIndia

Good things come in small packages — just like these baby vegetables we’ve received. Besides being adorable, these young, micro veggies are full of concentrated goodness, packed with #nutrients and are more tender than their full-size counterparts. From sweet and tangy turnips to teeny-tiny bok choy, these are perfect for #salads, roasted & pickled veggies, and stews. Swing by your nearest Foodhall and visit our Micro Garden or call us on 8095031111 to know more. #Baby #Vegetables #Mini #Produce #Micro #Garden #Limited #Veggies #Goodness #Pickles #Sweet #New #FoodhallIndia

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With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is. What you need: • White beans - 1 cup • Beetroot - 6, large • Olive oil - 2 tbsp • Onions - 2, medium • Salt - 1 tsp, plus more to taste • Garlic - 3 cloves • Nappa cabbage - 1, shredded • Caraway seeds - 2 tsp • Broth - 8 cups (chicken or vegetable) • Lemon juice - to taste • Plain yoghurt or sour cream - to garnish • Fresh dill - to garnish, chopped Method: 1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour 2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside 3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes 4. Peel the beets and grate them on the large-hole side of a grater. Set aside 5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir 6. Add the caraway seeds and grated beets. Stir to combine 7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes 8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is. What you need: • White beans - 1 cup • Beetroot - 6, large • Olive oil - 2 tbsp • Onions - 2, medium • Salt - 1 tsp, plus more to taste • Garlic - 3 cloves • Nappa cabbage - 1, shredded • Caraway seeds - 2 tsp • Broth - 8 cups (chicken or vegetable) • Lemon juice - to taste • Plain yoghurt or sour cream - to garnish • Fresh dill - to garnish, chopped Method: 1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour 2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside 3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes 4. Peel the beets and grate them on the large-hole side of a grater. Set aside 5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir 6. Add the caraway seeds and grated beets. Stir to combine 7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes 8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

With the weather being so pleasantly chilly, we can't really help ourselves from wanting to snuggle in the quilt with a steaming bowl of Beet & Cabbage #Borscht - a perfect stew for making it through cold nights. And if that is not #comfort, we don't know what is. What you need: • White beans - 1 cup • Beetroot - 6, large • Olive oil - 2 tbsp • Onions - 2, medium • Salt - 1 tsp, plus more to taste • Garlic - 3 cloves • Nappa cabbage - 1, shredded • Caraway seeds - 2 tsp • Broth - 8 cups (chicken or vegetable) • Lemon juice - to taste • Plain yoghurt or sour cream - to garnish • Fresh dill - to garnish, chopped Method: 1. Put the beans in a large pot and bring it to a boil, cover, turn off the heat, and let it sit for 1 hour 2. Drain and return the #beans to the pot. Cover with cold water, bring to a boil, reduce heat to simmer, and cook until the beans are tender. Drain the beans and set them aside 3. Meanwhile, preheat the over to 180 degrees C. Wrap the beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes 4. Peel the beets and grate them on the large-hole side of a grater. Set aside 5. In a large pot over medium-high heat add oil, onions, garlic, salt, and stir 6. Add the caraway seeds and grated beets. Stir to combine 7. Add the broth and bring to a boil; reduce the heat and simmer, add the beans, and cook until the #vegetables are tender and flavours blend, 15 to 20 minutes 8. Add salt and #lemon juice, if using, to taste. Serve hot, with a dollop of yoghurt or sour #cream and a sprinkle of dill Swing by a Foodhall near you or call us on 8095031111 to order our range of #winter vegetables.

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Everyone loves a good #ChilliCheeseToast, but how about kicking it up a notch with a Chilli Cheese #Fondue. What makes this easy cheesy fondue better than the rest? The chillis of course, and the slightest hint of #garlic flavour achieved by rubbing the inside of your bowl with cut garlic cloves. GENIUS. What you’ll need: • Cider vinegar – 2 tbsp • Cornflour – 1 tsp • Cheddar cheese – 1 cup, grated • Gouda – 1 cup, grated • Sour cream – 3 tbsp • Green chilli – 1 to 2 chopped, depends on bravery • Garlic – 2 cloves, peeled and halved Suggestions for dipping: • #Sourdough or any thick bread – 4 slices, chopped into chunks • Olive oil – 2 tbsp • Carrots – 2, cut into batons • Peppers – 2, deseeded and cut into strips Method: 1. Rub garlic cloves all over the inside of a heatproof bowl, then discard 2. Mix in the vinegar with the cornflour with the cheeses. Set over a pot of boiling water 3. Slowly melt the #cheese, stirring occasionally 4. When its nearly melted, add the sour cream and the chopped green chillis 5. Lower the heat and keep it warm 6. To make #croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 minutes on 200 degrees celsius, until golden brown 7. Serve hot on a large platter and arrange the croutons and vegetables alongside it Made it? Let us know in the comments below.

Everyone loves a good #ChilliCheeseToast, but how about kicking it up a notch with a Chilli Cheese #Fondue. What makes this easy cheesy fondue better than the rest? The chillis of course, and the slightest hint of #garlic flavour achieved by rubbing the inside of your bowl with cut garlic cloves. GENIUS. What you’ll need: • Cider vinegar – 2 tbsp • Cornflour – 1 tsp • Cheddar cheese – 1 cup, grated • Gouda – 1 cup, grated • Sour cream – 3 tbsp • Green chilli – 1 to 2 chopped, depends on bravery • Garlic – 2 cloves, peeled and halved Suggestions for dipping: • #Sourdough or any thick bread – 4 slices, chopped into chunks • Olive oil – 2 tbsp • Carrots – 2, cut into batons • Peppers – 2, deseeded and cut into strips Method: 1. Rub garlic cloves all over the inside of a heatproof bowl, then discard 2. Mix in the vinegar with the cornflour with the cheeses. Set over a pot of boiling water 3. Slowly melt the #cheese, stirring occasionally 4. When its nearly melted, add the sour cream and the chopped green chillis 5. Lower the heat and keep it warm 6. To make #croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 minutes on 200 degrees celsius, until golden brown 7. Serve hot on a large platter and arrange the croutons and vegetables alongside it Made it? Let us know in the comments below.

Everyone loves a good #ChilliCheeseToast, but how about kicking it up a notch with a Chilli Cheese #Fondue. What makes this easy cheesy fondue better than the rest? The chillis of course, and the slightest hint of #garlic flavour achieved by rubbing the inside of your bowl with cut garlic cloves. GENIUS. What you’ll need: • Cider vinegar – 2 tbsp • Cornflour – 1 tsp • Cheddar cheese – 1 cup, grated • Gouda – 1 cup, grated • Sour cream – 3 tbsp • Green chilli – 1 to 2 chopped, depends on bravery • Garlic – 2 cloves, peeled and halved Suggestions for dipping: • #Sourdough or any thick bread – 4 slices, chopped into chunks • Olive oil – 2 tbsp • Carrots – 2, cut into batons • Peppers – 2, deseeded and cut into strips Method: 1. Rub garlic cloves all over the inside of a heatproof bowl, then discard 2. Mix in the vinegar with the cornflour with the cheeses. Set over a pot of boiling water 3. Slowly melt the #cheese, stirring occasionally 4. When its nearly melted, add the sour cream and the chopped green chillis 5. Lower the heat and keep it warm 6. To make #croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 minutes on 200 degrees celsius, until golden brown 7. Serve hot on a large platter and arrange the croutons and vegetables alongside it Made it? Let us know in the comments below.

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Not sure what pots & #pans to buy for your kitchen? Here's what you really need & how to use them! 1. Non-stick pan: This pan is the first choice for #beginner cooks. Light on budget and easily cleaned, non-stick pans are best suited for many dishes right from scrambling eggs to making #pancakes! We recommend using wooden or silicone tools with this one. 2. Skillet/Frying Pan: Made with long handles and wide, sloped edges, frying pans are kitchen powerhouse for sautéing veggies, pan-frying food like #burger patties, and simmering #pasta sauces. As the most versatile and sturdy option, we suggest a stainless-steel frying pan, you can truly cook almost everything in it. 3. Dutch Oven: We think this might be the most versatile cooking vessel, with a heavy bottom and higher sides than a skillet. The #DutchOven can move from stove tops to oven and are great for soups, stews, frying and braises. 4. Saucepan: Saucepans come in every size imaginable! The high sides of the pan ensure that it handles a lot of liquid without losing much volume & is recommended for blanching vegetables, #cooking grains or poaching eggs! What’s your go-to pan in the #kitchen? If you haven’t decided yet, check out our collection of pans and other kitchen essentials at a Foodhall near you.

Not sure what pots & #pans to buy for your kitchen? Here's what you really need & how to use them! 1. Non-stick pan: This pan is the first choice for #beginner cooks. Light on budget and easily cleaned, non-stick pans are best suited for many dishes right from scrambling eggs to making #pancakes! We recommend using wooden or silicone tools with this one. 2. Skillet/Frying Pan: Made with long handles and wide, sloped edges, frying pans are kitchen powerhouse for sautéing veggies, pan-frying food like #burger patties, and simmering #pasta sauces. As the most versatile and sturdy option, we suggest a stainless-steel frying pan, you can truly cook almost everything in it. 3. Dutch Oven: We think this might be the most versatile cooking vessel, with a heavy bottom and higher sides than a skillet. The #DutchOven can move from stove tops to oven and are great for soups, stews, frying and braises. 4. Saucepan: Saucepans come in every size imaginable! The high sides of the pan ensure that it handles a lot of liquid without losing much volume & is recommended for blanching vegetables, #cooking grains or poaching eggs! What’s your go-to pan in the #kitchen? If you haven’t decided yet, check out our collection of pans and other kitchen essentials at a Foodhall near you.

Not sure what pots & #pans to buy for your kitchen? Here's what you really need & how to use them! 1. Non-stick pan: This pan is the first choice for #beginner cooks. Light on budget and easily cleaned, non-stick pans are best suited for many dishes right from scrambling eggs to making #pancakes! We recommend using wooden or silicone tools with this one. 2. Skillet/Frying Pan: Made with long handles and wide, sloped edges, frying pans are kitchen powerhouse for sautéing veggies, pan-frying food like #burger patties, and simmering #pasta sauces. As the most versatile and sturdy option, we suggest a stainless-steel frying pan, you can truly cook almost everything in it. 3. Dutch Oven: We think this might be the most versatile cooking vessel, with a heavy bottom and higher sides than a skillet. The #DutchOven can move from stove tops to oven and are great for soups, stews, frying and braises. 4. Saucepan: Saucepans come in every size imaginable! The high sides of the pan ensure that it handles a lot of liquid without losing much volume & is recommended for blanching vegetables, #cooking grains or poaching eggs! What’s your go-to pan in the #kitchen? If you haven’t decided yet, check out our collection of pans and other kitchen essentials at a Foodhall near you.

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Not sure what pots & #pans to buy for your kitchen? Here's what you really need & how to use them! 1. Non-stick pan: This pan is the first choice for #beginner cooks. Light on budget and easily cleaned, non-stick pans are best suited for many dishes right from scrambling eggs to making #pancakes! We recommend using wooden or silicone tools with this one. 2. Skillet/Frying Pan: Made with long handles and wide, sloped edges, frying pans are kitchen powerhouse for sautéing veggies, pan-frying food like #burger patties, and simmering #pasta sauces. As the most versatile and sturdy option, we suggest a stainless-steel frying pan, you can truly cook almost everything in it. 3. Dutch Oven: We think this might be the most versatile cooking vessel, with a heavy bottom and higher sides than a skillet. The #DutchOven can move from stove tops to oven and are great for soups, stews, frying and braises. 4. Saucepan: Saucepans come in every size imaginable! The high sides of the pan ensure that it handles a lot of liquid without losing much volume & is recommended for blanching vegetables, #cooking grains or poaching eggs! What’s your go-to pan in the kitchen? If you haven’t decided yet, check out our collection of pans and other kitchen essentials at a Foodhall near you.

Not sure what pots & #pans to buy for your kitchen? Here's what you really need & how to use them! 1. Non-stick pan: This pan is the first choice for #beginner cooks. Light on budget and easily cleaned, non-stick pans are best suited for many dishes right from scrambling eggs to making #pancakes! We recommend using wooden or silicone tools with this one. 2. Skillet/Frying Pan: Made with long handles and wide, sloped edges, frying pans are kitchen powerhouse for sautéing veggies, pan-frying food like #burger patties, and simmering #pasta sauces. As the most versatile and sturdy option, we suggest a stainless-steel frying pan, you can truly cook almost everything in it. 3. Dutch Oven: We think this might be the most versatile cooking vessel, with a heavy bottom and higher sides than a skillet. The #DutchOven can move from stove tops to oven and are great for soups, stews, frying and braises. 4. Saucepan: Saucepans come in every size imaginable! The high sides of the pan ensure that it handles a lot of liquid without losing much volume & is recommended for blanching vegetables, #cooking grains or poaching eggs! What’s your go-to pan in the kitchen? If you haven’t decided yet, check out our collection of pans and other kitchen essentials at a Foodhall near you.

Not sure what pots & #pans to buy for your kitchen? Here's what you really need & how to use them! 1. Non-stick pan: This pan is the first choice for #beginner cooks. Light on budget and easily cleaned, non-stick pans are best suited for many dishes right from scrambling eggs to making #pancakes! We recommend using wooden or silicone tools with this one. 2. Skillet/Frying Pan: Made with long handles and wide, sloped edges, frying pans are kitchen powerhouse for sautéing veggies, pan-frying food like #burger patties, and simmering #pasta sauces. As the most versatile and sturdy option, we suggest a stainless-steel frying pan, you can truly cook almost everything in it. 3. Dutch Oven: We think this might be the most versatile cooking vessel, with a heavy bottom and higher sides than a skillet. The #DutchOven can move from stove tops to oven and are great for soups, stews, frying and braises. 4. Saucepan: Saucepans come in every size imaginable! The high sides of the pan ensure that it handles a lot of liquid without losing much volume & is recommended for blanching vegetables, #cooking grains or poaching eggs! What’s your go-to pan in the kitchen? If you haven’t decided yet, check out our collection of pans and other kitchen essentials at a Foodhall near you.

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There is an ancient saying, “A sharp knife is a Chef’s best friend.” While that’s true, there’s more than sharpness when it comes to a great #knife! Even though professional #Chefs use multiple knives in their kitchens, the paring knife is a hot favourite. It is a multipurpose catch-all knife with a 3 to 4-inch blade used to peel, trim, turn, slice or core small vegetables. Its handy size imparts a perfect grip of the blade, giving you extra control to deliver fine #cuts! Head to your nearest Foodhall store to discover fine variety of Paring knives and pick your #favourite!

There is an ancient saying, “A sharp knife is a Chef’s best friend.” While that’s true, there’s more than sharpness when it comes to a great #knife! Even though professional #Chefs use multiple knives in their kitchens, the paring knife is a hot favourite. It is a multipurpose catch-all knife with a 3 to 4-inch blade used to peel, trim, turn, slice or core small vegetables. Its handy size imparts a perfect grip of the blade, giving you extra control to deliver fine #cuts! Head to your nearest Foodhall store to discover fine variety of Paring knives and pick your #favourite!

There is an ancient saying, “A sharp knife is a Chef’s best friend.” While that’s true, there’s more than sharpness when it comes to a great #knife! Even though professional #Chefs use multiple knives in their kitchens, the paring knife is a hot favourite. It is a multipurpose catch-all knife with a 3 to 4-inch blade used to peel, trim, turn, slice or core small vegetables. Its handy size imparts a perfect grip of the blade, giving you extra control to deliver fine #cuts! Head to your nearest Foodhall store to discover fine variety of Paring knives and pick your #favourite!

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