FRESHMENU ~ FOOD FOR THOUGHT (Feb- Mar 2018)

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FOOD THOUGHT FEB - MAR 2018

LOVE GIFTS

EDIBLE OFFERINGS WITH MR EPICURE

+ SPECIAL

Party Smart

HOLI BRUNCH WITH FOOD, FUN & FRIENDS

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CUISINES ON FLEEK HOLA! MEXICO CALLING: Fall in love with Mexican food

Happy Valentine’s and Happy Holi from FreshMenu

FEBRUARY-MARCH 2018

MR EPICURE: Get the low down on Fad Diets

CHEF CHAT

MISTRESS OF SPICE: Chef Esha shares her passion for fusion cuisine

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FOODS IN FASHION BOWLED OVER: From Thali to Meal in a Bowl

FM SPECIAL

THE HOLI BRUNCH:

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Colourful plans for fun, food and friends on Holi

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FOODS IN FASHION

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TASTE OF HEALTH

Contents 14

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DUMPLINGS OF JOY: Dough balls full of exciting flavour

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TALKING FOOD THREE PAGES OF WHAT’S KEEPING FM IN THE HEADLINES

FM SPECIAL SPREADING LOVE: Edible Valentine’s Day Gifts

FOODS IN FASHION MILLETS: The Ancient Smart Food now ready for the Future

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FM SPECIAL

VALENTINE’S DAY FOOD: For your Valentine DESIGN & EXECUTION BY Don’t Be Content

22 FM LOVE LOVE LETTERS FROM YOU TO US

24 FOOD FANTASY HEART SHAPED: Cookies-on-a-lolly

Growing with Love

This season is all about love and growth. And at FreshMenu we are experiencing both – lots of love coming our way and helping us grow in new directions. Our love affair with world cuisine continues, as you may have noticed in our daily-changing menu, and in our promise of freshness that remains constant.

But the news that we are really excited about has to do with our increasing number of footprints.

We have set up our first brick-and-mortar store. That’s right – now you can actually visit us and eat your favourite foods. The restaurant is at the Bengaluru Airport and is already drawing huge crowds.

In Mumbai, we are partnering with the Mumbai Football Club to offer players and fans a very exciting menu of stadium eats.

Enjoy Valentine’s Day and have a colourful and safe Holi.

Celebrate with FreshMenu.

CONCEPT, CONTENT & STRATEGY: Don’t Be Content, Shveta Sahu, Manjira Duttta CREATIVE DIRECTOR: Renu Singla CONSULTANT EDITOR: Soni Sangwan EDITORIAL: Abhilasha Tyagi DESIGN & PRODUCTION TEAM: Ashi Sinha, Guneet Singh Oberoi PRINTERS: Vishwakala Printers, No 28, 2nd Stage Industrial Suburb, Yeshwantpur, Bangalore

cuisinesonfleek

Hola!

Mexico Calling Come, fall in love with Mexican cuisine. The warmth of the chilli, the comfort of the enchilada, the sweetness of the dulce de leche – Mexico comes tugging at your heart and we’re sure you will be the most willing convert

Mexican cuisine is famous for its vibrant colours, multiple textures, incredible flavours and finds a wonderful resonance with the Indian palate because of the similarities in food. Be it the red kidney beans, or rajma; or the tortillas which are so much like our rotis — there is much in Mexican cuisine that will warm the heart and fill the stomach of a true-blood Indian. Yet, there are unique flavour profiles in Mexican food that will surprise and entice even the most jaded palate.

WRAP IT UP

The Mexicans have mastered the art of wraps with their multi-utility tortilla (tor-TEE-yah) which is just a roti-like bread made with ground corn or maize. Depending on how you use the tortillas, you can create enchiladas, burritos, fajitas (fah-HEE-tah) or tacos. A typical Mexican tortilla wrap will have cheese, sour cream, salsa (finely chopped tomatoes, green chillies, onions, coriander, lemon juice) and guacamole (made by mashing avocados with lemon juice and garlic) as the basics. The main stuffing may be well-seasoned, spicy minced-meat, chicken, fish or

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kidney beans. Stuff them and roll up for a great meal-on-the-go (fajita), or drown them in a cheesy mole (mo-LAY) sauce (to make an enchilada) and the meal is elevated to another level. Try FreshMenu’s Veggie Bean Enchilada with veggies that have been sautéed in butter, mashed kidney beans and a cheesy sauce for a complete meal. Another FreshMenu favourite is the Creamy Spinach Enchilada where the enchiladas are made with soy-spinach. If you like it crisp, try the taco. Grill two tortillas with stuffing of your choice to make quesadilla (kay-sah-DEE-yah).

Involve everyone at the table in the process of creating customised treats. You lay out the ingredients for the filling on the table with a stack of wraps and invite your guests to make their own.

Mexican Taco-rrito (Veg)

GRILL IT

Mexicans love grills and barbeques. And the secret to their spectacular grills lies in the marinades.

Mexican marinades are called recados and are basically a chilli paste with different seasonings.

One of the most popular recados is the recado rojo which is made by first cooking annatto seeds (the seeds of the Mexican Achiote chilli) and then grinding them with spices like coriander, oregano, chillies and garlic. It is then made into a paste with cider vinegar and orange juice. The meat to be barbequed or grilled is rubbed with this recado before cooking. Variations in the recado can include adding tamarind pulp or changing the kind of chilli being used or sweetening the mix with honey.

The Rainbow Burrito Bowl lives up to its name and is a treat for both the eyes and the taste buds. Ordering in has never been so much fun

Rainbow Burrito Bowl

BOWLED OVER

When it comes to comfort food, what can be better than a bowl of rice? The Mexicans believe in putting together a wonderful bunch of ingredients to prepare their own special meal-in-a-bowl. At FreshMenu you can try the Rainbow Burrito Bowl with the goodness of fresh veggies like zucchini, broccoli, bell peppers and spinach, all piled atop steaming hot coriander rice with a dollop of sour cream. Another signature rice bowl at FreshMenu is the Tex-Mex Fajita Steak with a juicy cottage cheese steak in a refried bean sauce, fajita spice-flavoured vegetables served with cilantro rice and sour cream. Or try the Curried Veggie Bean Burrito Bowl where peri-peri paneer is paired with roasted garlic tomato basil rice and curried bean stew. Also try FreshMenu’s Falafel Burrito Bowl with a three pepper rice and crunchy falafel and peri-peri cream sauce.

INDULGE ENJOY! GO FOR Y FAVOURITOUR ES

Tex-Mex Fajita Steak (Veg)

Mexican Chicken Burrito Bowl (Non Veg)

foodsinfashion

Bhatti Murgh Rice Bowl (Non Veg)

Vadouvan Curry Rice (Veg)

From Thali to Meal in a Bowl

BOWLED OVER Falafel Burrito Bowl (Veg)

The traditional way of eating a proper meal with a little something from all food groups – as in the Indian thali – has undergone a makeover. The thali has transformed into a trendy bowl and even acquired some international friends.

Prepare to be bowled over by the ‘Meal in a Bowl’

Korean Bibimbap Rice Bowl

Steak Volcano (Non Veg)

There is something so comforting about a full thali – the myriad little katoris (bowls) brimming over with delicacies ranging from the raw to the stir fried, from the bitter to the sweet, from the spicy to the cooling; that huge mound of rice, just begging you to get in with your hands; those puffed round puris coming hot from the fry pan. All you can say at the end of it is – burrrp!

The thali, in all its regional avatars around the country, can safely be called the truly Indian dining experience. Every region has its version – the Kashmiri Wazvan, the Rajasthani Royal Thali in silver, the Gujarati Thali, the South-Indian Banana Leaf Meals and not to forget the Bengali Thali. Spoiled by the thalis, we love to see a variety of dishes at every meal – a little of this, a bit of that.

EASY ON CALORIES

But today, when you crave the comfort of a thali meal at the end of a heavy work day, you will be spoilt for choice. The new kid on the block is the hugely satisfying, yet easy on the calories, Meal in a Bowl. You don’t need to gobble down a full thali to satiate your hunger pangs, you can go for a more manageable version with a meal in a bowl. And what’s more, the options have crossed the borders, you can now try international meals in a bowl that will surely bowl you over.

If you are the kind who needs your fix of carbs, you will totally love the awesome Falafel Burrito Bowl from FreshMenu. There’s the three, pepper rice, crunchy falafels a spicy-creamy peri-peri , sauce, gyro garlic sour cream rd a mixed beans and musta salsa. Whew! Do you need to know more? Just dig in!

In fact, what a thali is to Indian cuisine, a meal in a bowl is to a lot of South-East Asian cuisines. For example the bibimbap from Korea.

This is a bowl of rice topped with chicken or meat, fresh vegetables, egg and a spiced sauce.

Not only is it great to eat, how you put it together can actually make it look like a work of art – with the canvas being the rice at the bottom of a flat bowl and the colour stemming from fresh cut tomatoes, lightly steamed and still crunchy green beans, yellow-eyed sliced boiled eggs and of course, the show-stopper, a meat grilled with the sauce of your choice.

ALL ABOUT FUSION

Now it’s all about fusion – combining exotic flavours with the comfort of a familiar staple to create something exciting and comforting.

A must-have is the American Lo Mein Bowl from FreshMenu which combines Chinese noodles with fresh veggies, lots of celery, carrots, mushrooms, broccoli, all tossed together in a distinctive teriyaki sauce.

Rice bowls also make a very satisfying meal. FreshMenu offers the staple rajma-rice bowl for when nothing else will do. But also try the Vadouvan Curry Rice, that is a unique French take on Indian masalas. You get a blend of authentic spices – garlic, curry leaves, cumin married to a smoky onion with fluffy white rice.

American Lo Mein Bowl (Veg)

PICK THE FLAVOUR

The best part about ordering a meal in a bowl is not to have the worry about deciding the sides or breads or rice. You just pick the main flavour and the rest is sorted. Like when you order the Steak Volcano from FreshMenu, you not only get wonderful juicy, flavoursome chicken thighs, you also get rice and a delightful gravy of pepper jus and chicken pan juices.

Go desi with the Butter Chicken Makhani Combo from FreshMenu — chicken legs cooked in kasuri methi with a velvety cashew paste and makhani gravy served with rice.

A vegetarian option is the Lehsuni Paneer Combo with soft chunks of cottage cheese in a creamy yoghurt gravy with jeera pulao. The Bhatti Murg Rice Bowl brings Punjab into your home.

Go east with the Thai Minced Chicken Rice Bowl which is chicken mince in a Thai red curry, served with basil rice and a boiled egg.

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foodsinfashion

Gnocchi Arrabbiata (Veg) Stuffed Paneer Kofta (Veg)

Chicken Dumplings Soup (Non Veg)

Dumplings Black Pepper Veggie Dumplings (Veg)

OF JOY

No matter where in the world you might be, you will certainly find a dumpling you can love

Who would have thought that something as simple as a dough ball can come in so many forms? Soni Sangwan tracks a delicious journey around the world a delicious journey around the world with dimsums, baos, samosas, empanadas, pasties, ravioli, gnocchi and so much more...

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My first encounter with a dumpling – in the sense that western cuisine understands – was in a soup. The soup was a clear broth full of the hearty goodness of root vegetables and the dumplings were soft pillows of herbed goodness. It was enough to get me hooked. Since then, I have been on a quest to explore the culinary world for all the different kinds of dumplings on offer.

Dumplings are basically dough balls which may be steamed, fried, boiled, pot-steamed or even baked.

Dumplings may either have a stuffing or not. Dumplings may be sweet or savoury. And before you think you have never had a dumpling, think samosa, momo,

bit of science before celebrated chef Heston Blumenthal, and they created this magic by hiding cubes of meat gelatin within the spicy pork filling while making the bao. The gelatin melts while steaming and when you eat it, the soup oozes out.

South Asia is replete with dumplings of all kinds. Har Gow in China has shrimp filling, Siomay in Indonesia is served with peanut sauce, Mandu Guk in Korea is a dumpling soup with kimchi and glass noodles and the Dango in Japan is a sweet dumpling with fillings that change with the seasons. FreshMenu has a Pan Asian dish that can satisfy your cravings – order the Black Pepper Veggie Dumplings which are made

The Scandinavian countries enjoy a good pitepalt which is a potato and flour dumpling stuffed with meat baati, litti, pakora, idli, vada, bonda, rista, kofta, dahi-bhalla, and even your modak — all qualify to be dumplings and are probably our go-to foods when in need of comfort. Check out FreshMenu’s vegetarian favourite Stuffed Paneer Kofta which comes in a rustic tomato gravy and pilaf.

But expanding my horizons a little eastward, I discovered some amazing flavour bombs in Chinese cuisine. The standout among Chinese dumplings is the xiaolongbao or soup-filled bun. The experience of popping one in your mouth, biting into it and feeling the flavoursome soup fill your mouth leaves you wondering as to how the cook managed this magic! Well, traditional Shanghai cooks knew a

with fresh vegetables tossed in a black chilli bean sauce and come with black pepper rice to make a complete meal.

In Europe, the Italians swear by their ravioli, tortellini and gnocchi (nyohkee). While ravioli and tortellini are rolled pasta sheets filled with cheese, spinach, meat, pumpkin, mushrooms or whatever takes the fancy of the chef and served with a sauce. The gnocchi dough is made with mashed potatoes. Both are generally cooked by gently poaching them in boiling water.

FreshMenu offers a delicious Gnocchi Arrabiata where the potato dumplings are served in a bright tomato-based sauce with veggies like cherry tomatoes, crunchy bell peppers and zucchini.

Empanadas are found all over Central and South America including Cuba and also the mother countries that have influenced this cuisine – Spain and Portugal.

Empanadas can be filled with whatever is easily available – be it meat, vegetables, cheese or even fruits.

The Argentines love their empanadas filled with dulce de leche. In Brazil they like their empanadas filled with spicy meat and enjoyed on the beach with drinks. In Chile they have pantrucas, a flat empanada flavored with herbs in their soup.

The Scandinavian countries enjoy a good pitepalt, which is a potato and flour dumpling stuffed with meat.

The Poles love their pierogi which are dumplings stuffed with potatoes, meat or cheese. But what makes them irresistible is that after they are boiled, they are fried in butter and onions making them totally delectable. So no matter which part of the world you are in, chances are, you will always be able to find a delightful little dumpling that will become a special memory for you.

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foodsinfashion

the ancient

SMART FOOD

now ready for the future

illet m f o s e p Ty (ragi)

millet • Finger illet (bajra) m l r a e P • millet • Foxtail illet • Proso m illet • Little m rd millet • Barnya illet • Kodo m m (jowar) • Sorghu

These are the new super foods in town, and they’re from India!

You may have already heard of millets, but did you know that these grains (that have been grown in India for thousands of years) are now, finally, being hailed as the smart foods of the future

Millet is the collective name for a whole range of small-seeded food grains grown all over India. People often mistake millet to be a single plant, but in fact there are many types of millets. These food grains are now back in the spotlight due to their many benefits.

HEALTH IS WEALTH

SIMPLE AND DELICIOUS

Millets are also fibre-rich, glutenfree and great for weight loss.

This versatility was on show at the recently held #LetsMillet event in Bengaluru, a part of the Organics and Millets International Trade Fair, where FreshMenu and Chef Ravitej Nath presented a milletilicious menu. There were

With diabetes, obesity and anaemia on the rise, what we eat goes a long way in keeping us healthy. Millets, high in antioxidants and with a low glycaemic index are a blessing for diabetics.

Ragi or finger millet has three times the calcium of milk: foxtail millet is full of protein; and bajra is high in iron.

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If you thought millets weren’t tasty or versatile, think again. Millets can be a great substitute for rice and millet flour makes great rotis, dosas and also cakes and breads.

Burrito Sorghum Bowl (Veg)

soups – mushroom foxtail millet, toasted barnyard millet; appetisers – red bean and kodo millet chilligarlic toast; salads – Moroccanspiced foxtail millet and lentil, Japanese soy-glazed chicken and foxtail millet; mains – kodo millet fried rice, cheesy millet and raisinstuffed chicken breast; and desserts - ragi banana walnut cake, cookies and brownies. Who said healthy can’t be tasty? Keep track of FreshMenu offerings to enjoy millets in great new ways.

fmspecial EDIBLE VALENTINE GIFTS

Spreading Love

Valentine’s Day is not just about romantic love.

Show everyone in your life that you care with a little sweet something. Make your family, friends and colleagues love you a little more.

FOR THE BOSS Offer a fusion gourmet option to the boss with the Rasgulla Lychee Mousse from FreshMenu. It comes in a jar and you can order four or six of them.

Once he/she digs in and gets a spoonful of the exotic, fruity lychee cheesecake mousse and strawberry compote along with a burst of juicy mini rasgullas topped with mild and fragrant rose petals, you will definitely be remembered fondly at appraisal time.

FOR THE PARENTS Give your parents a surprise that will bring to life the child in them.

FreshMenu’s Lava Cake in a Jar will make them squeal in delight when they see the surprise hidden inside the cake.

They may imagine chocolate cake but when the layers of crunchy nuts and dry fruit crumble topped with dark chocolate sprinkles strike, they will be lost in chocolate paradise. Pack six jars in a hamper and you will be blessed.

FOR THE FAMILY Take your family on a journey to the Black Forest of Germany with a Black Forest Log from FreshMenu. This delightful little offering gives the classic gateau a modern, seasonal twist. A light chocolate sponge is lathered with airy vanilla cream and luscious red cherries are strewn on before rolling it into a log. A generous shower of chocolate shavings add a flourish.

Served with generous dollops of cherry compote.

FOR COLLEAGUES Wrap up some Himalayan Pink Salt Brownie Cookies in glittery paper, tie it with a pink ribbon and leave it on your friend’s desk.

These cookies are FreshMenu’s take on the classic American dark chocolate brownie cookie and will prove to be the only incentive your colleagues need for remembering to include you in their coffee break. Half the cookie is coated in white chocolate and sprinkled with pink salt .

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fmspecial

WITH LOVE…

from your

HEARTS & BERRIES, KISSES & CHOCOLATE — GET INTO THE MOOD FOR LOVE WITH FOOD THAT INDULGES YOU

Valentine Chocolates, kisses and love – this is what Valentine’s Day is all about. The world celebrates lover’s day in different ways. Read on to know how they do it and also how you can create your own special Valentine’s Day traditions

There can be no better day than Valentine’s Day to celebrate all that is decadent and luxurious in life. So get the romance going in your life, break out the Champagne, bring on the strawberries and say it with some chocolate. It is time to make it all about that special someone in your life.

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BREAKFAST IN BED Start the day with a surprise breakfast in bed. And no, you don’t need to wake up at an unearthly hour and slave in the kitchen to earn brownie points. Just open the FreshMenu app and decide what you and the special person in your life want. There’s loads to choose from – Fruit Boost Parfait, Cheesy Mushroom Frittata, Belgian Hot Chocolate or even the full British Big Brekkie.

Arrange on a tray with a single rose stem in a vase, a champagne flute with orange juice topped with sparkling wine, a love note and you will surely be able to bring a smile to the face of your loved one.

FOOD FOR LOVE

Italian lovers exchange Baci Perugina – baci means kiss. These are chocolate covered hazelnuts which come wrapped in paper with romantic quotes printed on it in four languages. #SAY ‘I LOVE YOU’ WITH THE FULL ENGLISH BREKKIE

British Big Brekkie (Non Veg)

HOW IT BEGAN

It all began in medieval Italy where a Christian priest, later canonized as Saint Valentine, performed secret weddings against the orders of the king. The king, Claudius, did not want young people to marry, especially in the Christian church. He needed young men to join his armies and willingly fight to death, something they might not have been willing to do if they had a wife. St. Valentine was arrested, tortured and killed. He is revered as the patron saint of lovers. But the celebration of Valentine’s Day, in the way it is done today, is a recent development.

In Japan and Korea, farmers have created a heart-shaped mandarin by forcing the fruit to grow in a frame. This is extremely popular as a Valentine’s Day gift.

In Argentina, celebrations last seven days in what is called the Sweetness Week during which lovers exchange sweets for kisses.

Exchange heart s with your sweetheart.

These heartshaped cookies with a red centr e come with the promise of swee t memories

German lovers exchange heartshaped ginger cookies with “Ich Liebe Dich” or “I Love You” written on them.

occasion to express your love and thank the special someone in your life for being there with you.

CREATE YOUR OWN VALENTINE TRADITION

Create a celebration meal with the help of FreshMenu.

Try the meal options or pick mains and salads, starters and desserts according to taste.

Go oriental with the Bangkok Veg Curry Combo which is a colourful dish served with rice or the Hoisin Chicken and Egg Fried Rice. Try the Pan-fried Chilli Fish for its vibrant taste. If health is a priority, check out the Chicken Shashlik Salad or the Indonesian favorite Chicken Gado Gado Salad which has a delicious spicy peanut sauce.

While Valentine’s Day traditions vary around the world, you can create your own special way of celebration in your home. Use this

End on the right note with the Chocolate Roll Mousse Cake — a decadent dessert comprising

Bulgaria also celebrates Valentine’s Day as Winemaker’s Day and lovers toast to each other with some of the country’s finest wine.

Ghana, famous for its cacao, has turned Valentine’s Day into Chocolate Day and special chocolate-themed menus are created by restaurants to attract lovers.

YOU CAN NEVER GO WRONG WITH CHOCOLATE - ESPECIALLY WHEN PAIRED WITH VANILLA ICECREAM. HAPPY VALENTINE’S DAY!

layers of chocolate mousse, cake and ganache. A fusion dessert to die for is the Motichoor Mango Phirni Mousse — a layer of diced mangoes, mango phirni and motichoor ladoo.

Let FreshMenu help you plan an unforgettable Valentine’s Day.

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tasteofhealth

MR EPICURE

Spoilt for

Choice So many options, so tough to pick. Life today is all about making the right decisions — be it about your job, your life partner or about your food choices.

Mr Epicure helps you deal with some of your dietary dilemmas

SITUATION: Everyone I know is following some kind of fad diet.

Please tell me about some of them and do they work?

Every few months a new fad diet becomes the toast of the season. Sometimes, old favourites make a comeback – like the Atkins Diet in its revamped form or the Grapefruit Diet of the 1930s that returned as the Hollywood Diet in the 1950s.

Every generation has its own weight-loss quick-fix – be it the Cabbage Soup Diet of the 1950s, the Weight Watchers

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Follow a healthy diet but do not forget that there is no substitute for exercise.

Combine both to stay fit Movement of the 1960s, the Sleeping Beauty Diet of the 1970s or the Mediterranean Diet of the 1990s...

The good news is that they work. But the bad news is that the weight loss is only

temporary. Dieticians say that any dietary changes you make will show short-term results. But for a life-long solution you have to eat a healthy, balanced diet and combine it with some exercise at least three times a week.

HERE ARE SOME CURRENT FAD DIETS THAT MILLENNIALS ARE SWEARING BY

THE KETO DIET

Try this diet to make your body fat work for you. The science behind this diet is that while the primary source of energy for the body comes from carbohydrates, in the absence of carbs in the diet, the liver starts using the stored fat in the body to generate energy through the process of ketosis. So, this diet relies on eliminating carbohydrates from your diet, reducing the proteins and consuming natural fats like butter. Foods you can eat include natural fats, fish, meat, eggs, cheese, vegetables that grow over the ground. Try to avoid bread, rice, pasta, potatoes, bananas and other starchy foods. Believers swear by it, discounting the fact, that once ketosis starts you need to go to the bathroom more often, your breath smells bad and your mouth remains dry. They feel that the benefits of weight loss, appetite control, loss of sluggishness among others are well worth it. Talk to your doctor before starting if you are diabetic or hypertensive.

THE PALEO DIET

(The Whole 30) – This one is all about bringing out the caveman in you. The philosophy behind it is to eat like our Paleolithic forefathers – that is man at the hunter-gatherer stage of human evolution. Before man settled down and started cultivating grains, he lived on meat, fish, eggs, leafy vegetables growing wild, fruits like berries and tubers like sweet potatoes and yam. Grains, processed foods, sugars, milk and dairy products are to be avoided. Fill up on meat, chicken, fish, eggs, vegetables, fruits while giving up bread, sugar, milk, butter and anything processed. ‘The Whole 30’ refers to a programme where you do this diet for a whole 30 days.

# DON’T TRY ANY FAD DIET WITHOUT CONSULTING YOUR DOCTOR

THE JUICE CLEANSE DIET

This one is all about drinking your food.

Churn up the recommended six to seven servings per day of fruits and vegetables in your blender to have in place of carb-heavy meals. Don’t try only fruits as they overload your system with sugar.

Try a combo of spinach, cucumber, apple, tomato, lemon and ginger. For a sweeter blend try apple, carrot, orange and lemon. Add coriander. Add beetroot for minerals and vitamins. Play with the mix and you can have a different blend through the day. Try to have a juice every two to three hours. Try for 3-7 days only, and only if you don’t have any medical conditions like diabetes.

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chefchat

MISTRESS OF SPICE

Chef Esha Vij combines familiar ingredients with exotic flavours

w FreshMenu is Ever wondered ho ing you every able to keep surpris at have you day with dishes th these people drooling? Who are innovative who dream up the bring you the fusion dishes that n of the exotic perfect combinatio ell, one of the and the familiar? W eshMenu team dreamers in the Fr Vij; young as is young chef Esha ried she may be, her va ar hotel experiences in 5-st in food kitchens as well as lopment make research and deve ndidate for the her the perfect ca hef at role of Executive C FreshMenu.

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She dreams of being happy at work, learning as she evolves and growing as a professional. Indian spices are her passion and creating new flavour combinations, her art. Meet Chef Esha Vij, Executive Chef at FreshMenu, the lady behind the finger-licking deliciousness that defines the food on our menu

WOMAN IN THE KITCHEN Born in a Delhi family, Esha’s choice of career was quite path-breaking — she is the first person from her family to become a chef. She studied hotel management at the Institute of Hotel Management in Gwalior. Subsequently, she joined the Taj Group of Hotels as a management trainee.

“I joined the Taj as a management trainee and

worked in the kitchen,” she recalls. “When I joined the Taj on Mansingh Road in Delhi, I was the first woman chef in the kitchens there; not just in the kitchen of the fine dining Indian food restaurant Varq, where I was working, but in all their kitchens at that time,” she says. “But despite that, the work environment was friendly and I learnt a lot. I never felt disadvantaged on account of my gender,” she says.

“People want to try new food, but they also want the comfort of the familiar, so we play with spices, plating and techniques.”

“It was at Varq that I was able to explore my love for Indian food and spices and hone my skills. I have worked in different parts of India and have been able to understand the role that different spices play in each dish,” she says. Even a simple dal can taste completely different with the addition of a particular spice.

BEHIND THE SCENES

be appealing visually and it must be such that it can travel well. So once we come up with ideas, we get to the cooking.”

But it is the next step that FreshMenu employees look forward to – the tasting. “We do the tasting at the corporate office with our CEO Rashmi Daga, with others also offering their feedback. Based on that we either get a go-ahead or we go back to the kitchen for some tweaking,” says Chef Esha.

Explaining the process that brings the amazing food to your desk or dining table, Chef Esha says, “a lot of discussion and ideation happens before we go in for food trials. For example, we may decide to showcase a dish or an ingredient. Then we ideate as to what can be done with the food. The parameters that we keep in mind are, the offering has to be flavoursome, it has to

Chef Esha is married to Chef Rahul Bhukesh. And yes, they do order in from FreshMenu.

“Just last Sunday, Rahul asked me to order in from FreshMenu.

I am happy to report that the food came to us exactly as we had expected,” she says.

A happy chef makes happy food. And Chef Esha is certainly a happy chef.

FREEDOM TO INNOVATE... ...is exactly what Chef Esha loves about her job. “At FreshMenu I have the freedom to perform, the freedom to explore and the freedom to evolve. Though I loved my hotel job, but the recipes there, were quite set in stone – if a guest liked a dish a particular way, we just could not change it, even if we may have had an idea to improve it.

Here at FreshMenu, we are innovating all the time. If something does not work, we can just drop it,” she says. Once a dish is approved, the team prepares a brief and shares it with the different FreshMenu kitchens.

Every Saturday ,Chef Esha visits a different kitchen and ensures that quality standards are maintained.

Spreading her wings wider, Chef Esha joined FreshMenu as Executive Chef and has been super happy, since. “It is said that if you never want to work, you should have a job you love; because if you love your job, it will never feel like work. This is so true about my work at FreshMenu. I love it so much here that it just does not feel like work,” she says.

Fusion cuisine is bringing the world home

Andhra Chicken Steak Bowl (Non Veg)

Fiery Masala Wings (Non Veg)

YOU CAN FIND CHEF ESHA’S MARK IN DISHES LIKE THE ANDHRA CHICKEN STEAK WHICH IS BASICALLY A WESTERN STYLE PLATING OF CHICKEN BREAST ON RICE AND GRAVY FOR A TYPICAL INDIAN DISH. SIMILARLY, THE FIERY MASALA WINGS GIVE INDIAN SPICES TO A TYPICAL WESTERN STYLE OF COOKING WHERE THE CHICKEN WINGS ARE SPICED WITH INDIAN FLAVOURS BUT BREADED, CRUMBED, COOKED AND SERVED WITH A RANCH DRESSING.

FRESHMENU | FOOD FOR THOUGHT - FEB-MAR 2018 15

fmSpecial

THE

HOLI

Brunch PARTY IDEAS TO HAVE FUN WITH FRIENDS AND FAMILY

It’s Holi! And what can be a better way of celebrating the festival of colours than to dress easy, play with colours and indulge in revelry with no one to stop you?

And imagine if all of this could be done at a brunch! What we have just described is the dream brunch for Holi. Brunches were invented in England to allow Saturday-night party-goers the option of a lateawakening on Sunday followed by a meal that combined the best of breakfast and lunch. Here’s how you can throw the best desi version of brunch, Holi style!

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THE THUMB RULE

KISS – Keep It Stupidly Simple When you are planning a brunch, keep it as non-fussy as possible. Keep everything from the guest list to the menu, to the décor; as simple and informal as possible. This will allow you to enjoy the party with the guests, instead of just playing host.

THE SANDWICH BRUNCH

A great way to set up a grand brunch table is to do it like a sandwich bar.

Arrange loaves of different breads in wicker baskets – try a French baguette, a whole-wheat loaf, a multi-grain loaf and a masala bread loaf. On platters, arrange slices of cheese, cold-cuts like ham and salami, fresh cut tomatoes and cucumbers; and a large bowl of hand-torn lettuce leaves. Boil some eggs, peel and slice them for those who might like an egg sandwich. Put out store-bought jars of spreads like guacamole, mustard, salsa, pesto, cream cheese and hummus. Lay out ample sides like chips and pickles.

Allow some butter to soften at room temperature and season with different condiments like chopped herbs, some onions, crushed garlic or coarsely ground pepper. Order salads from FreshMenu.

Pick from the delicious Roast Root

THE ENGLISH

BRUNCH brunch is a

A typical English eakfast foods combination of br could have and lunch. So, you sh fruits, eggs, cold cuts, fre ing for space breads and rolls vy ts, roasts, with quiches, cutle lads. Equal vegetables and sa n to the importance is give and tarts; es desserts with pi ddings and cakes and pu ad. adding to the spre

Vegetable Salad combination of roasted vegetables tossed in a citrus dressing with feta cheese and walnuts; the Radicchio Apple Walnut Salad which is a leaner version of the classic Waldorf salad; the Turkish Chickpea Salad to bring an international touch to your brunch; or go for the Caribbean Chicken Salad that marries grilled chicken with pineapples and a creamy dressing. As your guests make their sandwiches, you just have a good time.

lad Waldorf Sa (Veg)

ORDER FROM THE WIDE RANGE OF SALADS AVAILABLE AT FRESHMENU TO ADD TO YOUR SANDWICH BAR

The Pizza Party

Who can resist pizza? Serve delicious pizzas at your brunch. Offering the day’s pick from FreshMenu, where you get amazing flavour combinations like the Three Cheese Mushroom Pizza, loaded with shiitake mushrooms, sautéed spinach, sun-dried tomatoes and a combination of cheddar, mozzarella and feta cheese. The Peri-Peri Chicken Pizza is spicy and tangy. The Herby Italiano Pizza lives up to its name with three exotic herbs: thyme, basil and oregano and three cheeses. The pizzas are baked on multi-grain bread. Try the Mexican Potato Skin Pizza - corn, tomato sauce and mozzarella stuffed potato shells.

Three Cheese Mushroom Pizza

FRESHMENU | FOOD FOR THOUGHT - FEB-MAR 2018 17

THE BURGER BRUNCH

Raid the FreshMenu larder for a fantastic burger brunch where you let your guests pick the burger of their choice from the wide range on offer. Some options are the Quebec Chicken Burger where the roast chicken patty is grilled with BBQ sauce and comes inside a multigrain burger with a pea-onion salsa. The All-American Burger is big, juicy and cheesy with a chicken patty with extra ham and mustard. You can also try the popular Bun Omelette where FreshMenu has given this street-flood classic a gourmet makeover – the bun is a brioche and adding oomph is a mustard mayonnaise. Extras that you could order can range from a few salads to the delicious Garlic Bread that comes with a cheesy dip.

In the spirit of Holi, garnish drinks with colour

COLOURFUL

COCKTAILS Quebec Chicken Burger (Non Veg)

High Spirits Ensured No brunch is possible without something special to wash it down with. One of the most popular breakfast drinks is the much-loved Mimosa which combines the orange juice of your breakfast with a champagne for celebration. Beer is a given, so ensure a limitless supply. Sangria is Spain’s offering of wine combined with brandy and other juices (according to personal preference) and fresh fruits and is always a winner! Traditionally made with red wine, fresher favourites include white wine sangria made with flavoured vodka and peach schnapps.

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Holi being the festival of colours, it justifies you playing with colours in the bar, as well. Add flavour and colour to your usual drinks with natural ingredients like beetroot juice or watermelon juice. Stock up on syrups like grenadine (red), blue curacao and creme de menthe (green) to add a dash of colour and flavour to the drinks.

Also keep garnishes handy – like lemon twirls, kiwi slices, red maraschino cherries, pomegranate pearls – to help you present your drinks with a colourful twist.

TIPPLE OF THE MONTH Gin has recently seen a resurrection and is quickly replacing white liquors as the top choice in bars. One way of adding gin to your cocktail menu is to pair it with cucumber and beetroot. Grate the vegetables and squeeze out the juices.

In a tall glass, prepare your gin and tonic as usual, but also add the cucumber and beetroot juice. Garnish with slivers of fresh ginger.

talkingfood

GOOD FOOD AND FOOTBALL COME TOGETHER

Games HUNGER

The ingredients of a good game of football are a charged-up team, screaming fans and scrumptious eats. This football season, Mumbai fans are assured of all three, as FreshMenu joins Mumbai FC as their official food partner

Here’s some good news for Mumbai’s football lovers. The next time you head out for the Indian Super League football matches in Mumbai, you are in for a treat. Feast all your senses at the stadium. Great sport from your favourite teams married to fabulous eats from FreshMenu.

EAT LIKE YOUR TEAM

Yes! You heard it right – FreshMenu, your favourite destination for quality world cuisine at pocket-friendly prices has tied up with the Mumbai FC to not just create a healthy menu for the team, but also for the fans. Look out for the trademark yellow and black kiosk at the stadium and eat like a king as

you enjoy the match. The same nutritious and tasty food that the team eats are available for the fans, beautifully packaged.

WRAPS ALL THE WAY

Give greasy burgers and overpriced sandwiches the byebye and order a Mix Veg Tortilla Wrap or a Bombay Wrap. Follow the distinctive yellow and black

“Good food is extremely important for a great game and with that in mind we are offering an assortment of healthy yet yummy dishes and hope both the players and consumers will relish it,” says Rashmi Daga, Founder & CEO of FreshMenu.

FreshMenu banners which will lead you to the kiosk where you can load up on Gunpowder Chicken Wraps, Black Pepper Chicken Wraps or the Peri Peri Cottage Cheese Wrap.

HEALTH & TASTE

If it is a light bite you need, just grab the super-healthy and super yum Granola Bars or Nutty Trail Mix. Keep your energy up to cheer your team to victory with the Cheesy Pesto Chicken Sandwich, Pesto Slaw Ciabatta or Baked Bean Cheese Panini.

FRESHMENU | FOOD FOR THOUGHT - FEB-MAR 2018 19

talkingfood

FACE TO FACE

FRESHMENU

TAKES OFF

The first storefront outlet of FreshMenu adds a new dimension to airport eating with its range of pocket-friendly world cuisine.

Travellers are giving FreshMenu a thumbs up!

We know that you love ordering from FreshMenu when you are in town. But why should you miss the taste of FreshMenu’s affordable gourmet food when you are travelling? If you are at the Bengaluru International Airport, you can go to FreshMenu’s first brick and mortar outlet and order your favourites.

Setting up this physical outlet is a part of FreshMenu’s strategy to make its presence felt – especially at a place that sees immense turnover of traffic and constant footfalls.

FreshMenu’s presence is really being felt at the airport. Customers who had so far only seen the food delivered home, can now go to the well-designed, spacious (spread over 3,000sqft with seating for 75) storefront and take their pick from a special airport menu. You have a range of breakfast foods, sandwiches, soups and meal combos.

Hugely popular is the DIY range of omelettes, pasta and salads that lets you customize the dish to your taste.

But equally, the ‘grab-and-go’ items on the menu have their own takers.

FRESH PROMISE

The food is prepped at the FreshMenu kitchen at Jakkur and the meals are prepared at the airport itself. So you get your food freshly prepared, which has been the FreshMenu promise from its inception. The next time you are travelling and head for the trademark yellow and black FreshMenu restaurant, order a Fish Satay or a Spinach Pot Pie and sit back and enjoy it. Wash it down with your choice from a range of coffees including Americano, Capuccino, Latte and Irish. You might want to try the smoothies or juices if you want a cool drink, instead.

talkingfood

TAKE PICS OF YOUR FOOD - BUT BE SELECTIVE, DON’T CLICK EVERYTHING YOU EAT

Mediterranean Roasted Chicken Salad (Non Veg)

PICTURE PRETTY

Instagram has changed the way we eat. Everything we eat has to be photographed first. One in five people are instagramming their food. Are you one of them?

Before we even taste the food, we photograph it. This trend, which started with social media app Instagram, has gained popularity across platforms. The minute we see a sumptuous burger or a plate of cheesy goodness we start thinking up hashtags, #foodporn #onmyplate #instafood and so on.

There was a time when it was the occasional person photographing their food.

Now it’s become second nature. What’s the point of trying something new or ordering food from a food delivery app and not telling the world about it?

INSTAGRAM FOR SOCIAL ENVY

Sometimes, the food at a restaurant doesn’t even taste good after we’ve already put it up – but that’s okay, because the whole point of instagramming food is to garner that most precious online currency: social envy. According to a food trend survey by British food store Waitrose, one in five people instagram their food daily. With 38 million (and counting) Indians using the app, you

can calculate the number of food photos thrown up every day.

INSTAWORTHY

This kind of volume has had a major impact on the food industry with restaurants focussing on making their dishes more ‘instaworthy’. For instance, Taco Bell changed their plating in India to make it more ‘instagrammable’. And it doesn’t have to be just the fancy food – pizza and sushi continue to remain

the two top instagrammed dishes in the world. The trend is so all-pervasive that for some people it’s become too much: British Michelin-star restaurant, The Waterside Inn, asked its customers not to take photos of their food. A bit extreme? Yes, we think so too. The beauty lies in balance. So go ahead, photograph your food, put it up with the best hashtags possible but remember, not with every single meal you eat!

FRESHMENU | FOOD FOR THOUGHT - FEB-MAR 2018 21

fmlove

LOVE LETTERS

Everyone loves a bit of appreciation, especially when we at FreshMenu are putting in so much love into the food we make for you. Here’s what our regulars have to say.

MONICA KACKER, Story Teller & Trainer

Perfect Gift As a storyteller, my eyes always look for more than the content.

My first experience with FreshMenu came with an element of vibrancy, emotion and depth that enticed me. The menu was exhaustive and had something to suit the palate of everyone at home. We ordered the Pepper ‘n’ Cheese Roulade, Spinach Feta Ravioli, Choco Walnut Brownie and my personal favourite, Red Velvet Macaroon Trifle Jar. Right from the punctuality of delivery to the packaging and the portion size – everything was just right. I love the desserts in the glass jars so much. I plan to order a few jars of dessert for my parents, as well.

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The pure joy of r of a digging into a sjs is sweet goodne oved indescribable. vLet the Red Vel ar eJ Macaroon Trifl

Red Velvet Macaroon Trifle Jar (Contains Egg)

ANJOO MOHUN, Director, Comm Ashoka University

Contemporary Alternative FM Signature Roasted Chicken Caesar Salad (Non Veg)

Firstly, be assured that I haven’t been paid to write this.

So it is an authentic, from-theheart, honest-to-God review of a discovery which I made when I started working in Gurgaon. Having come from an office where ‘thali’ meals were the norm, I was on the verge of food senility. I needed to come back to the contemporary world — of more sublime tastes, choices, flavours and of course something trendy.

Someone mentioned FreshMenu because I was craving for something cool and crispy on that searing April afternoon. Salads are not an Indian thing and I am always wary of eating them outside an established restaurant. I ordered the standard Roast Chicken Caesar Salad and a Muesli Yogurt Mix in a jar.

Imagine my surprise when the food arrived precisely in 30 minutes (I could track it the moment the order was placed) and the salad was so crisp, the iceberg lettuce crunchy and the croutons

But I had found a delicious alternative. And for a foodie like me, the menu changes every day hadn’t become soggy. I was totally sold.

My maid burst into tears when I told her not to pack lunch for me anymore as she thought I was about to fire her. But I had found a delicious alternative. And for a foodie (read chatori zubaan) like me, the menu changes every day to keep me and my taste buds enticed. I dug into the Thai Green Curry and no the rice was no Basmati but a thicker variety, just right to mop up the rich coconut flavour. But what really got my vote was the Ham and Pea Soup. Luscious, rich and just the right balance of stock, meat and peas. The food makes my day, every day.

Thai Green Curry Chicken with Basil Rice (Non Veg)

Crisp salads, hearty soups, world food - delivered fresh

Chicken Ham and Pea Soup (Non Veg)

foodfantasy

A HEART FULL OF

FO VA R LE YO N U TIN R E

LOVE

The perfect gift for the person you love. The love lolly is sure to keep anyone smiling Here’s a sweet something to fall in love with: light and crumbly heart-shaped butter cookie baked to golden perfection and ‘enrobed’ in a tangy layer of raspberry fondant.

That’s not all. The love lolly is then dipped in chocolate sauce and topped with colourful sugar sprinkles. A sweet heart hard to resist!

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