Daarsan (Honey Chips) Chinese Dessert Recipe

Daarsan is one of my favorite dessert. Normally at a restaurant they would serve daarsan with icecream...however i would recommend you to serve daarsan with custard topped with ripe mango pieces that's how I like it. 

We can use up any left over spring roll sheets, wonton wraps or samosa sheets to create this recipe. If we are hosting any party these chips can be prepared ahead of time and stored in the fridge.

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Ingredients:

20 Spring Roll Sheets

1/2 Cup Sugar

3 Tbsp Honey

1 Tbsp Roasted Sesame

Oil for frying

1/2 Cup Water

Method: Start cutting spring roll sheets into 1/2 Inch strips. Heat oil in a wok on medium flame. Once the oil smokes add the spring roll strips and fry on low flame until the strips turn golden brown in color. 

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Once the strips turn golden brown in color drain the excess oil and place on tissue paper. Bring water to boil add sugar stir and reduce until the sugar forms one string consistency. Add honey to the sugar and stir. Add the fried chips and toss to coat garnish with sesame and Serve. 

Serve daarsan when its warm with icecream or custard Enjoy...:)

Gold Rush Entertainment Brings World on the Plate to Bengaluru

Gold Rush Entertainment engaged with Namma Bengaluru audience for the launch of international food festival, world on the plate with renowned, celebrated chefs and food critics Chef Gary Mehigan, Chef George Colambaris and Matt Preston. This year the event was extravagant in all ways the chefs got to interact and engage with their fans and food enthusiasts exclusively over masterclasses and food tasting sessions with restaurants across the city. World on the plate was truly a global experience for Namma Bengaluru Audience. 

@gcalombaris the Maverick and the funniest among them all ;)

A photo posted by Kiran Soans (@kiransoans) on Jun 8, 2016 at 6:31am PDT

Speaking on the occasion Kiran Soans, CEO of Gold Rush entertainment, Said" when we first associated with chef George colambaris and held a show in Bangalore there was never ending praises and requests to engage again with the chefs, thus the whole idea behind world on the plate event. We wanted to extend and give our audience an experience they always wished to be in. Thus planned a three day event engaging the masterchefs and audience over masterclasses, complete cook off from restaurants across the city and pop up food stalls at JW Marriott and UB-City. By the end of the cook off a special award ceremony was also hosted this was purely people's choice award. Overall our audience were exhilarated and excited to experience the culinary journey". I truly feel blessed and happy to associate with the master chefs again and to be a part of an extravagant food festival.

Chef George Colambaris

Which cuisine do you like George? I'm a huge fan of Greek food and love to create modern Greek food. 

At the press meet george and his team got busy behind the live kitchen setup for media viewing and started to assemble soft shell crab souvlakia. 

Normally in Greece souvlakia is prepared with grilled meats and veggies which are stuffed inside a pita bread. Since we Indians love seafood and kati rolls the chef has used local ingredients like soft shell crabs which is batter fried and are rolled in a malabar paratha with cucumbers and a minty sauce. 

FYI: Souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually served in a pita wrap with garnishes and sauces, or on a dinner plate, often with french fries. 

Matt tasting soft shell crab souvlakia, his expression says it all

Soft Shell Crab Souvlakia

Matt Preston

Matt owing his love for Indian food presented his version of coorgi chicken served with a honey glazed grilled pumpkin, beetroot relish and pomegranate. Chef Gary explained a bit more how it was prepared. Sous-vide, is a method when chicken is vacuum sealed and frozen with all the spices. After 15 hours once the chicken is infused with spices its cooked in a warm water-bath at 140 degrees. 

The chef says he was astonished seeing a few kids at the age of 7 creating some wonderful dishes using this technique at Masterchef Australia.

Matt what do you think about today's food trend? I love everything about the current food trend. People are exploring new flavors and taste everyday its a fashion statement these days. People are constantly uploading food pics on social media. I'm really impressed with all the efforts people take to make food look appealing. 

Coorgi Chicken

The chicken was moist inside with a crispy grilled star anise flavored skin. This dish was beautifully presented, combination of different flavors in every bite was amazing.

Chef Gary Mehigan

Chef Gary Mehigan king of desserts presented deconstructed white chocolate cheese cake on a bed of granola topped with raspberry flavored honeycomb, maple and rum reduction.

  

Chef Gary loves India and specially Bengaluru. "He says" I enjoyed strolling around Russell market, people are so friendly and inviting the fresh produce and buzzing activity is something I will remember forever. 

What is the best part of your trip so far?  I'm enjoying everything on this trip. This time I got to interact with many food enthusiasts and restaurateurs. Food is outstanding specially medu vadas and jelabis, Strolling around the market areas was a whole new level of experience in India so far  for me.

Deconstructed White Chocolate Cheese Cake  served on a bed of granola topped with raspberry flavored honeycomb, maple and rum reduction.

Food tasting and meeting the chefs at the press meet was a wonderful experience for me. I loved the flavors and textures of all dishes served to us for tasting. Since there was a huge media presence I was only able to interact with the chefs for a minute. I must thank  JW Marriott for this opportunity.

I'm concluding this posts with Masterchefs sharing their journey on Instagram.

First morning in India!! @world_onaplate

A photo posted by George Calombaris (@gcalombaris) on Jun 2, 2016 at 8:38pm PDT

You can never have enough dosa in your life huh....! @world_onaplate @jwmarriottblr #bangalore #bengaluru #lovefood #lovemyjob #loveindia #yummy

A photo posted by Gary Mehigan (@garymehigan) on Jun 6, 2016 at 9:09am PDT

There's always a little bit of pantomime about #thethreemusketeers . At least the Bangloeans who saw us got a laugh!!

A photo posted by Matt Preston (@mattscravat) on Jun 5, 2016 at 5:03am PDT

Basics of Indian Cooking: Green Chilly Masala Paste Recipe

Homemade masalas are the best there are no preservatives added we know what goes into the making. This series will feature many masalas that will store upto a week's time in the fridge.

We use this masala paste in many different recipes like Brinjal Pulao, Vegetable Korma, Green Chilly Mutton biryani, Meatball Curry and Mutton Liver fry. We can also use this paste for tomato rice and egg masala.

Ingredients:

50 Grams Fresh Ginger

50 Grams Garlic Pods

100 Grams Fresh Green or Red Chilies

1 Tbsp Fennel Seeds

2 Inch Sticks Cinnamon

3 Pods Cardamom

3 Cloves

1/2 Tsp Pepper Corns(Optional)

2 Strands Mace

1 Tbsp Oil

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Method: Peel and wash the ginger and garlic thoroughly. Remove the stem part of chilies. Roughly chop chilies and ginger it will grind easily. Heat a wok on medium flame add 1 tbsp oil once the oil smokes add whole spices. Once the spices splutter add the ginger, garlic and chilies and fry until the skin on the chilies peel slightly or fry for a minute. Remove from flame allow to cool. Add the chilies to mixer jar with a splash of water and grind to form a paste. Store this paste in a airtight container refrigerated until use. 

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All Mango Food Fête @Rasovara The Royal Kitchen. UB-City, Lavelle Road, Bangalore

All Mango Food Fête till June 15th at Rasovara-The Royal Kitchen located at UB City, Bengaluru. This mango season Chefs at Rasovara have churned up some amazing and creative dishes using both raw and ripe mangoes in various starters, mains and desserts. 

I got to taste many mango based dishes like mango kadhi fondue, Aam ki launji, mango chaat, aam ki panni puri, aam dhal dhokli, served along with rotis, aam poori and mango pulao it was truly a celebration of flavors and taste.

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Dhal Dhokla Pizza

Gram flour (chickpea flour) steam cooked cakes topped with tangy mango based pizza sauce, chopped tomato, onion and cheese...Garnished with sev.

Mango Kadhi Fondue

Ripe mango based creamy yogurt curry served with papad rolls, bakarvadi and veg bullet cutlets along with 3 chutneys.

Mango Chaat

Bite size cubes of ripe Alphonso mango pieces sprinkled with chaat masala and chilly powder.

Mango Paani Poori

Raw mango paani served with crispy poori..

Aam Ghugra Chaat

Crispy mango dumpling topped with savory yogurt and topped with crispy gram flour noodles..

 Mango Pulao

 Mango Dhal
Mushy lentils and mango cooked on low flame tempered with cumin, asafoetida and chilies.

 Aam Ki Launji

Semi ripe mangoes slow cooked with spices, nigella seeds and cane sugar.

Khoba Roti

Whole wheat flour roti served with a dollop of butter along with curry.

Gulab Jamun Kofta Curry

Paneer and potato dumplings fired and served in makhani curry.

 Gunda Kari Ki Sabzi

 Mango Lassi

 Pickles, Papad and Keera

Mango Shahi Tukda

Fried Bread slices topped with mango sauce and nuts.

Entire meal for a person served at the mango festival.

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Diageo Reserve World Class India Finals 2016 Winner Jitender Singh from Gurgaon

Bangalore, June 1st 2016, Invited me to 7th edition, Diageo Reserve World Class India level bartender competition. Diageo Reserve World Class continues to transform fine drinking experiences and cocktail culture around the world. 

A unique platform, which aims to nurture the potential talent of local bartenders and enable them with the right knowledge. Bringing together 20 mixologists from India’s leading hotels and bars to compete for the title at the Shangri la Hotel, Jitender Singh , from Story, Gurgaon was conferred the title of the India Bartender of the Year at Diageo Reserve World Class 2016. 

The winner will now represent India and compete with the world’s best bartenders at Diageo Reserve World Class Global Finals to be held in Miami in September, 2016.

The industry’s biggest and most prestigious bartending competition –now in its 7th edition offers a gamut of luxury spirits from the Diageo Reserve portfolio namely Johnnie Walker Blue Label, Johnnie Walker Gold Label Reserve, Johnnie Walker Platinum Label 18, Talisker, Tanqueray 10, CÎROC, KetelOne, Don Julio and the Singleton of Glen Ord 12YO. The contestants were judged on the basis of three rounds – The Pantry Round, The Speed Round and The Mystery Box Round. Each bartender went through a rigorous training procedure to survive till the end and had their eyes firmly set on the global finals in Miami!

Jitender edged his competitors and swayed the judges with his speed, meticulous execution and balanced cocktails at the Indian final. Runner up Vikram Ku and Runner Dilbar Singh from Delhi/Noida too impressed the judges and the attendees with their creativity and craftsmanship, thus earning them the second and third position respectively.

Over the last six months, the contenders from the most prominent bars in India competed in multiple regional levels before descending in Bangalore for the national finals. Top 20 bartenders were judged by an expert panel consisting of Feroze Merchant, Head of Luxury, USL Diageo, Nicholas Ord, USL Diageo Reserve Brand Ambassador, Jamie Walker, USL Diageo Reserve Brand Ambassador, Serhan Kusakisizoglu, Director of Corporate Projects, Shangri La, Nicole Faria, ex Miss Earth 2010 and Manu Chandra, Chef Partner Toast & Tonic (Bangalore), Monkey Bar (Delhi, Bangalore and Mumbai), The Fatty Bao (Delhi, Bangalore and Mumbai), and Executive Chef Olive Beach, Bangalore. The selected bartenders exhibited originality and all the right skills throughout the competition that they were judged on to test their ingenuity. Of the 20 talented challengers, Jitender emerged as the winner for mastering these pre-requites and displaying unparalleled skills with utmost passion.

Announcing the winner, Feroze Merchant, Head of Luxury, United Spirits Ltd - a Diageo Group company said, “Diageo Reserve World Class is considered one of the most respected bartender competitions both in India and globally. The competition celebrates the best bartenders who set industry trends and standards. We have inspired the bartender community and every year have participants from the best outlets in India. A unique platform, which aims to nurture the potential talent of local bartenders and enable them with the right knowledge, craft and skill. Diageo Reserve World Class aims at transforming fine drinking experiences and cocktail culture which encourages people to drink better and responsibly. ”

Sharing his big win, Jitender added, “It’s a real honour to be the Diageo Reserve World Class India Bartender of the Year 2016. The platform has given me an opportunity to learn from the best in the industry and I can confidently say that I have grown enormously as a professional through this journey. It feels extremely rewarding to compete with the best bartenders in the world and represent India at the Global Finals in Miami. I can’t wait to bring the Global title back to India!”

The winner and India finalist, Jitender will now take on the world’s best bartenders at Diageo’s eighth annual Global Diageo World Class Competition that will be held in Miami in September, 2015.

About Diageo Reserve World Class

Diageo Reserve WORLD CLASS is transforming fine drinking experiences and cocktail culture around the world. The industry’s largest, most credible investment in the luxury on trade, it discovers the next generation of bartending talent who set the latest mixology trends and bring these to the best bars worldwide. At the core is an outstanding, global training program and internationally recognized platform that elevates the craft of the bartender and builds careers in the industry culminating in an annual luxury landmark week where the Diageo Reserve WORLD CLASS Bartender of the Year is announced. 

Launched in 2009, over 15,000 bartenders have been inspired and educated in the craft of mixology using the finest spirits in the Diageo Reserve collection. A partnership and collaboration with gurus, media, partners and owners, Diageo Reserve WORLD CLASS is widely recognized as a mark of sophistication and distinction of international fine drinking culture by bartenders and customers alike.

The Diageo Bar Academy Program reinforces the company's commitment to the bartending community. Since launching the program in 2006, more than 5,500 training sessions have been hosted with over 55,000 bartenders trained. The acclaimed program takes an innovative and fresh approach to training, offering interactive and informative sessions led by the industry’s best.

Diageo Reserve World Class – India Competition

A unique platform, which aims to nurture the potential talent of local bartenders and enable them with the right knowledge. In the past Diageo Reserve World Class India has successfully helped local talent emerge as influencers and creators of fine drinking experiences the world over.

The industry’s biggest and most prestigious bartending competition –now in its 7th edition offers a gamut of luxury spirits from the Diageo Reserve portfolio namely Johnnie Walker Blue Label, Johnnie Walker Gold Label Reserve, Johnnie Walker Platinum Label 18, Talisker , Tanqueray 10, CÎROC, KetelOne, Don Julio and the Singleton of Glen Ord 12YO.

Over the last 6 months, our International Brand Ambassadors have trained & mentored over 200 bartenders across the top 120 luxury accounts in India, on our Reserve Portfolio as well as modules on global cocktail trends such as Fundamentals of Flavor, Asian Flavors, Classics with a Twist and Fruits & Plants.The contenders have competed in multiple regional levels before descending in Bangalore for the national finals. Each bartender went through a rigorous training procedure to survive till the end of the competition and only the top 20 made it to the Finale.

The contestants were judged on the basis of three rounds – The Pantry Round, The Speed Round and The Mystery Box Round. The winner will head to Miami to represent India at the Global finals.

About United Spirits Limited

USL is a subsidiary of Diageo plc which is a global leader in beverage alcohol with an outstanding collection of brands across spirits, beer and wine categories. In 2013-14, Diageo plc acquired a 54.8% shareholding in USL making India one of its largest markets.

Founded in 1826, USL is the largest Indian spirits company, selling around 120 mn cases annually, involved in the manufacture, sale and distribution of beverage alcohol. USL produces and sells Scotch whisky, IMFL whisky, brandy, rum, vodka, gin and wine. Its portfolio includes much-loved brands such as McDowell's No.1, Royal Challenge, Signature and Antiquity. USL also imports, manufactures and sells Diageo’s iconic brands such as Johnnie Walker, VAT 69, Black & White, Smirnoff and Ciroc in India. 

The company also successfully operates strong brand extensions like Johnnie Walker The Journey, Black Dog Sparkling Water, Smirnoff Experience, Royal Challenge Sports Drink, McDowell’s No.1 Soda and Bagpiper Soda among others.

The company is listed on the BSE Limited (Bombay Stock Exchange) and National Stock Exchange of India Limited (National Stock Exchange). For more information about USL, our people, vision, brands, and performance visit us at www.unitedspirits.in.

~ Jitender Singh from Gurgaon wins the Diageo Reserve World Class India Finals 2016 and gears up for the Global Finals in Miami ~

‘Drink Responsibly’

Anushka Manchanda & Nakul Shenoy at Diageo #Lovescotch campaign in Bengaluru

Anushka Manchanda & Nakul Shenoy share their love for Scotch Whisky during the #Lovescotch campaign in Bengaluru

On 26thMay 2016  I was invited for #lovescotch event. What is this event? Why scotch?? Keeping in mind Bengaluru’s love for Scotch Whisky, USL Diageo continued its celebration of #Lovescotch in the garden city. This weeks Pub Crawl was hosted by the sensational Singer, Actor Anushka Manchanda and the much sought after mind reader Nakul Shenoy. 

The evening entailed candid conversations and precious moments around Scotch whisky which began at Permit Room and ended at Arbor. The evening marked the celebration of everything that gives Scotch Whisky its unique character, flavour and personality, as Anushka and Nakul shared their experiences about their favourite liquids. The two celebrities got behind the bar and tried their hand at creating signature serves and exotic cocktails with the help of United Spirits Reserve Brand Ambassador Andrew Qadri. Anushka went with the West Coast Julep made with the iconic Johnnie Walker Black Label while Nakul created Sunset Cinnamon infused with Black Dog Black Reserve.

The spirited evening got even more interesting when Anushka broke into an impromptu gig that got the guest grooving to her beats while Nakul mesmerized one and all with his mind bending skills. The #lovescotch pub crawl undeniably left the audience wanting more and brought alive Bengaluru’s love for Scotch Whisky.

Talking about her love for Scotch Whisky Anushka Manchanda said, “Scotch is the world’s favourite whisky and my love for it is timeless. My father’s favourite Scotch Whisky is Johnnie Walker Black Label and hence mine too! Whenever and wherever I globe trot I always bring him a bottle of his favorite Scotch Whisky and It’s almost like a ritual now. It's the first whisky I knew, and the one I enjoy sipping the most.”

Commenting on this, Nakul Shenoy, said, “I enjoy and savour my glass of Vat69 Scotch Whisky. It embodies the spirit of being unique and doing things differently which resonates with me. The pub crawl was amazing fun and a great way to showcase our love for Scotch Whisky. I now realize it is no easy task to make cocktails as it needs skill and technique to do so. Whether neat, on the rocks or in a cocktail, there is no right or wrong way to drink Scotch whisky, as long as you enjoy it, that’s all that matters.”

Scotch continues to be the world’s favourite whisky, with 95 million cases sold across 256 countries.  Around the world, consumers enjoy Scotch in many different ways. In Europe it’s served neat, while in South America it’s enjoyed with Coconut Water and in the Caribbean with tropical juices. In the United States it’s enjoyed with Cola or as part of a cocktail. In India, consumers have a strong appreciation for spices and exotic ingredients. Their evolved/zealous palates enjoy distinct flavours, hence Scotch infused cocktails are best enjoyed here with either spice-based concoctions or when paired with a zesty food menu to complement it. 

About Diageo
Diageo is a global leader in beverage alcohol with an outstanding collection of brands including Johnnie Walker, Crown Royal, JεB, Buchanan’s and Windsor whiskies, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness.Diageo is listed on both the London Stock Exchange (DGE) and the New York Stock Exchange (DEO) and our products are sold in more than 180 countries around the world. For more information about Diageo, our people, our brands, and performance, visit us at www.diageo.com. Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com, for information, initiatives, and ways to share best practice. Celebrating life, every day, everywhere.

Few recommend signature cocktails you can try at home:

 Black Dog Black Reserve: Sunset Cinnamon

45ml Black Dog Black Reserve, 10 ml Cinnamon syrup, 2 of Maraschino Cherries, 5 dashes Angostura bitters. Stir all the ingredients over ice and garnish with a cinnamon stick.

Unwind yourself with our twist on the classic American cocktail, a rich sweetness from cinnamon stirred with Scotch and bitters served on the rocks.

 Black Label: West Coast Julep

45ml Johnnie Walker Black Label, 20 ml ginger infused honey syrup, 30ml apple juice, 10 fresh mint leaves, 5 ml lime juice. Add all ingredients to shaker and shake hard. Then double strain into a rocks glass, add crushed ice and serve with a fresh mint sprig garnish.

Our twist on the classic American cocktail, fresh mint and a rich honey sweetness are shaken with apple and served on crushed ice for this nod to a whisky classic.

Red Label: The Red Label Mule

45ml Johnnie Walker Red Label, 2 squeezes fresh lime, 2 dashes of Angostura bitters and topped with Ginger ale. This drink is built in a hi-ball glass over cubed ice and stirred quickly before service to mix.

 This simple serve displays Johnnie Red label at its finest, marrying the spice and smoky notes with ginger ale, a squeeze of citrus and a splash of bitters.

 Black and White: Orange and Mint Julep

45ml Black and White, 4 slices of orange, 8-10 mint leaves, topped with Ginger ale. This drink is built in a hi-ball glass over cubed ice and stirred quickly before service.

Share your love for scotch with this sweet and refreshing drink -grainy and sweet notes of this exceptionally smooth Scotch whisky combined with the citrusy notes of orange pronounced with an aroma of mint.

About #lovescotch

#LoveScotch is about empowering people to express their passion, embolden existing ambassadors and inspire those who are new to whisky, creating a movement across the globe for people to share how they enjoy their dram.

Drink Responsibly