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

Hello, nice to sweet you 👋🏼 Tickle your tastebuds this #weekend with an exotic Mango & Lime truffle recipe by Chef Prateek Bakhtiani (@chefbakhtiani) of @etherchocolate. What you need: For the caramel filling: • Mango – 1 medium, very ripe • Green lime – 2 to 3 • Sugar – 150g • Butter – 100g • Sel de mer (Sea salt) – 1g Enrobage (Coating): • Truffle shells • Cocoa powder • Dark chocolate* - 500g *Chef Prateek uses single-origin Dominican dark chocolate, as the subtle tropical fruit in this origin brings out the freshness of the mango Method: 1. Blend together the Lime juice and Mango pulp. Warm this mango puree and set aside 2. Cook the sugar to a dry caramel at 165 degree celsius and then deglaze with the warm mango puree. Cool to 35 degree celsius and blend in the butter and salt 3. Pipe into chocolate truffle shells For the coating: 4. Close up the cooled truffles with tempered chocolate 5. Once set, dip in more tempered chocolate and roll in cocoa. Set aside to crystallize 6. Roll together on a sieve to dust off the excess cocoa powder Made this? Let us know in the comments below 👇🏼 #chocolate #truffle #mango #exotic #lime #recipe #dessertrecipe #foodhallindia

Hello, nice to sweet you 👋🏼 Tickle your tastebuds this #weekend with an exotic Mango & Lime truffle recipe by Chef Prateek Bakhtiani (@chefbakhtiani) of @etherchocolate. What you need: For the caramel filling: • Mango – 1 medium, very ripe • Green lime – 2 to 3 • Sugar – 150g • Butter – 100g • Sel de mer (Sea salt) – 1g Enrobage (Coating): • Truffle shells • Cocoa powder • Dark chocolate* - 500g *Chef Prateek uses single-origin Dominican dark chocolate, as the subtle tropical fruit in this origin brings out the freshness of the mango Method: 1. Blend together the Lime juice and Mango pulp. Warm this mango puree and set aside 2. Cook the sugar to a dry caramel at 165 degree celsius and then deglaze with the warm mango puree. Cool to 35 degree celsius and blend in the butter and salt 3. Pipe into chocolate truffle shells For the coating: 4. Close up the cooled truffles with tempered chocolate 5. Once set, dip in more tempered chocolate and roll in cocoa. Set aside to crystallize 6. Roll together on a sieve to dust off the excess cocoa powder Made this? Let us know in the comments below 👇🏼 #chocolate #truffle #mango #exotic #lime #recipe #dessertrecipe #foodhallindia

Hello, nice to sweet you 👋🏼 Tickle your tastebuds this #weekend with an exotic Mango & Lime truffle recipe by Chef Prateek Bakhtiani (@chefbakhtiani) of @etherchocolate. What you need: For the caramel filling: • Mango – 1 medium, very ripe • Green lime – 2 to 3 • Sugar – 150g • Butter – 100g • Sel de mer (Sea salt) – 1g Enrobage (Coating): • Truffle shells • Cocoa powder • Dark chocolate* - 500g *Chef Prateek uses single-origin Dominican dark chocolate, as the subtle tropical fruit in this origin brings out the freshness of the mango Method: 1. Blend together the Lime juice and Mango pulp. Warm this mango puree and set aside 2. Cook the sugar to a dry caramel at 165 degree celsius and then deglaze with the warm mango puree. Cool to 35 degree celsius and blend in the butter and salt 3. Pipe into chocolate truffle shells For the coating: 4. Close up the cooled truffles with tempered chocolate 5. Once set, dip in more tempered chocolate and roll in cocoa. Set aside to crystallize 6. Roll together on a sieve to dust off the excess cocoa powder Made this? Let us know in the comments below 👇🏼 #chocolate #truffle #mango #exotic #lime #recipe #dessertrecipe #foodhallindia

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Turn that volume up to hear the satisfying sound of our Avocado Tempura frying to perfection for you 🔈🥑 Swing by our cafés in Mumbai & Gurugram for our Truly Tempura pop-up with @sushiandmoreindia, available until Sunday only! Happy weekend! #reels #reelitfeelit #new #explore #tempura #popup #oil #sizzling #asmr #weekend #foodies #soundon #avocado #mumbai #delhi

Turn that volume up to hear the satisfying sound of our Avocado Tempura frying to perfection for you 🔈🥑 Swing by our cafés in Mumbai & Gurugram for our Truly Tempura pop-up with @sushiandmoreindia, available until Sunday only! Happy weekend! #reels #reelitfeelit #new #explore #tempura #popup #oil #sizzling #asmr #weekend #foodies #soundon #avocado #mumbai #delhi

Turn that volume up to hear the satisfying sound of our Avocado Tempura frying to perfection for you 🔈🥑 Swing by our cafés in Mumbai & Gurugram for our Truly Tempura pop-up with @sushiandmoreindia, available until Sunday only! Happy weekend! #reels #reelitfeelit #new #explore #tempura #popup #oil #sizzling #asmr #weekend #foodies #soundon #avocado #mumbai #delhi

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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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Looking for pop-up perfection? Head over to @thecafebyfoodhall for a very special, golden pop-up with @sushiandmoreindia for FRITTER FEAST! An all-new Tempura menu is on the table (and in the fryer) this weekend and here’s what you can expect: 🟢 Yasai Tempura served with Sriracha Mayo and Tempura Sauce - INR 400 🟢 Rock Corn Tempura served with Sriracha Mayo - INR 400 🟢 Avocado Tempura served with Wasabi Mayo - INR 600 🔴 Rock Shrimp Tempura served with Sriracha Mayo and Tempura Sauce - INR 500 🔴 Prawn Tempura served with Sriracha Mayo and Tempura Sauce - INR 600 PS. Hurry! This menu is live only until Sunday at our cafés in Linking Road, VAMA, and Two Horizon. Swing by to grab yours today or call us on 8095031111 to order directly. Also live on @swiggyindia and @zomato. #new #menu #popup #tempura #cafe #fritters #feast #limitedtime

Looking for pop-up perfection? Head over to @thecafebyfoodhall for a very special, golden pop-up with @sushiandmoreindia for FRITTER FEAST! An all-new Tempura menu is on the table (and in the fryer) this weekend and here’s what you can expect: 🟢 Yasai Tempura served with Sriracha Mayo and Tempura Sauce - INR 400 🟢 Rock Corn Tempura served with Sriracha Mayo - INR 400 🟢 Avocado Tempura served with Wasabi Mayo - INR 600 🔴 Rock Shrimp Tempura served with Sriracha Mayo and Tempura Sauce - INR 500 🔴 Prawn Tempura served with Sriracha Mayo and Tempura Sauce - INR 600 PS. Hurry! This menu is live only until Sunday at our cafés in Linking Road, VAMA, and Two Horizon. Swing by to grab yours today or call us on 8095031111 to order directly. Also live on @swiggyindia and @zomato. #new #menu #popup #tempura #cafe #fritters #feast #limitedtime

Looking for pop-up perfection? Head over to @thecafebyfoodhall for a very special, golden pop-up with @sushiandmoreindia for FRITTER FEAST! An all-new Tempura menu is on the table (and in the fryer) this weekend and here’s what you can expect: 🟢 Yasai Tempura served with Sriracha Mayo and Tempura Sauce - INR 400 🟢 Rock Corn Tempura served with Sriracha Mayo - INR 400 🟢 Avocado Tempura served with Wasabi Mayo - INR 600 🔴 Rock Shrimp Tempura served with Sriracha Mayo and Tempura Sauce - INR 500 🔴 Prawn Tempura served with Sriracha Mayo and Tempura Sauce - INR 600 PS. Hurry! This menu is live only until Sunday at our cafés in Linking Road, VAMA, and Two Horizon. Swing by to grab yours today or call us on 8095031111 to order directly. Also live on @swiggyindia and @zomato. #new #menu #popup #tempura #cafe #fritters #feast #limitedtime

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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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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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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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Friday night cooking needn’t be a chore-like undertaking, and with our veggie kits, you can prepare curries in a hurry, stir-fries in no time or steamed veggies without being messy! Choose from our range of best quality produce ‘bagged’ with nutrition: 🥦 Broccoli & Cauliflower Florets 🍄 Mixed Mushroom Kit 🫑🥕 Stir Fry Kit Check out www.foodhallonline.com for recipe inspo to make the best of these vegetables. Call us on 8095031111 for home delivery. #CurryWeek #FridayFeeling #VeggieKit #WeekendCooking #FoodhallIndia

Friday night cooking needn’t be a chore-like undertaking, and with our veggie kits, you can prepare curries in a hurry, stir-fries in no time or steamed veggies without being messy! Choose from our range of best quality produce ‘bagged’ with nutrition: 🥦 Broccoli & Cauliflower Florets 🍄 Mixed Mushroom Kit 🫑🥕 Stir Fry Kit Check out www.foodhallonline.com for recipe inspo to make the best of these vegetables. Call us on 8095031111 for home delivery. #CurryWeek #FridayFeeling #VeggieKit #WeekendCooking #FoodhallIndia

Friday night cooking needn’t be a chore-like undertaking, and with our veggie kits, you can prepare curries in a hurry, stir-fries in no time or steamed veggies without being messy! Choose from our range of best quality produce ‘bagged’ with nutrition: 🥦 Broccoli & Cauliflower Florets 🍄 Mixed Mushroom Kit 🫑🥕 Stir Fry Kit Check out www.foodhallonline.com for recipe inspo to make the best of these vegetables. Call us on 8095031111 for home delivery. #CurryWeek #FridayFeeling #VeggieKit #WeekendCooking #FoodhallIndia

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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

“Curry” rhymes with “hurry” for a reason. Discover our freshly ground, robust-flavoured Thai curry pastes and make authentic meals in under 15 minutes. Choose from: 🥘 Red Curry Paste 🥘 Green Curry Paste 🥘 Penang Curry Paste Swing by your nearest Foodhall to stock up on your Thai essentials or simply pick up a Thai Curry Bowl from @thecafebyfoodhall. You can also order directly by calling us on 8095031111. #BangkokLocal #Thai #Curry #Fresh #New #Delicious #Healthy #Green #Red #Penang #Weekend #Meal #Quick #Authentic #FoodhallIndia

“Curry” rhymes with “hurry” for a reason. Discover our freshly ground, robust-flavoured Thai curry pastes and make authentic meals in under 15 minutes. Choose from: 🥘 Red Curry Paste 🥘 Green Curry Paste 🥘 Penang Curry Paste Swing by your nearest Foodhall to stock up on your Thai essentials or simply pick up a Thai Curry Bowl from @thecafebyfoodhall. You can also order directly by calling us on 8095031111. #BangkokLocal #Thai #Curry #Fresh #New #Delicious #Healthy #Green #Red #Penang #Weekend #Meal #Quick #Authentic #FoodhallIndia

“Curry” rhymes with “hurry” for a reason. Discover our freshly ground, robust-flavoured Thai curry pastes and make authentic meals in under 15 minutes. Choose from: 🥘 Red Curry Paste 🥘 Green Curry Paste 🥘 Penang Curry Paste Swing by your nearest Foodhall to stock up on your Thai essentials or simply pick up a Thai Curry Bowl from @thecafebyfoodhall. You can also order directly by calling us on 8095031111. #BangkokLocal #Thai #Curry #Fresh #New #Delicious #Healthy #Green #Red #Penang #Weekend #Meal #Quick #Authentic #FoodhallIndia

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