Foodie By Heart - Rohan Bhatt

© 2020 - Rohan.bhatt5 - FoodieByHeart5 #OnMyPlate #KitchenExperiments #FoodieByHeart #CookingIsTherapy #FoodIsLove #eat #kitchen #tasty #foodies #foodstagram Indie Chanafels with Pahadi Roasted Tamatar kii Chutney . So I was craving for some Lebanese Falafels and due to the corona virus situation, the regular places we used to go for shopping of grocery and essentials was all topsy and turvy. . I try and cook every day as cooking relaxes my nerves so I tend to do as much as I can in the kitchen but ofcourse, a mother is the ultimate authority in a home kitchen. I am no different, I still get smacked for putting too little salt or too much pepper etc. . Momma dearest had made a quintessential Gujarati subzi of Doodhi Chana Nii Daal nu shaak (Lauki / Ghiya aur Chane Daal kii subzi) in the morning for lunch.  . So we decided on the falafels for the evening and I had attempted a pahadi tamaatar kii chutney earlier last month which went a little off in terms of the taste as ...

Baked Rasogulla and Baked Cham Cham at Mudia Nii Mithaio - Nanpura, Surat The city of Surat has been one with the richest culinary amalgamation and has enthralled and encapsulated the imaginations of not one but many cultures and traditions.. Be it the Portuguese and Dutch influence on the foods and culinary techniques to the Nawabi and Awadhi influence over the meat preparation and eating patterns in the city. One such amazing influence that less people know about is the connection of Surat with Kolkata. . . Both the cities of Surat and Kolkata have been predominantly trading hubs and a lot of Marwari traders have made both the cities their home and showered it with patronage and made it prosperous for a couple of centuries now. History has seen how time and travel promote cross breeding of cuisines, so the tastes and preferences of people had a considerable influence over each other. One such culinary exchange led to a lot of migrant Bengalis and Odiyas to come to the port c...

Trust you instincts and believe in the process . . . As a Consulting Chef, it is the first thing to do and act on. Right from the selection of the best quality ingredients to developing a menu around fresh, local produce from the natural surroundings. . . . At Chikhli, we went the extra mile to bring the finest culinary skills and fresh local produce together. A big thank you to all that were a part of this amazing journey for us. . . . . Our clients at @richarestro have been stalwarts in the catering business for decades altogether and their positive influence on the use of the best ingredients and having a menu that is priced moderately to be affordable to all. . . . The Richa Restro Gujarati Thaali is truly a game changer for Gujarati thaali restaurants, do try it once. . . . The fine ala carte menu is also available for your tastes and shall be changing according to the needs of the market and seasonal fresh produce. . . . For sharing your ideas don't forg...

The whole market dynamic changed in 2017-18 with the idea of ordering food from your home or office and a new market segment opened up with delivery aggregators like Zomato, Swiggy and Uber Eats come in handy for the newest generation of consumers that do not like going out to have food but rather stay in and order food. The question that rises is that to what extent is delivering food going to be a thing? What is the practical implication of ordering a Garlic Naan and Paneer Tikka Masala to your place from a restaurant that will make the order and further deliver it through the delivery personnel of the said agencies. The concept of fresh food is fading away and quick meals that can be consumed after a good 45 - 60 minutes of preparation is the most practical for such platforms. What consumers fail to understand is that after 15 - 20 minutes of preparation, any food loses its flavor profile and integrity in its original preparation but then it is extremely easy to blame the res...

It was a rainy day when we decided to go for a drive to Dumas to have Bhajiyas and Saturday traffic played the role of the villain on our gang. Then we had coffees at Meraki (convenience as usual) and had put forth some data from the Zomato listings up for discussion to finally come to the conclusion that Farm To Table will be put to the taste test tonight. Behind the V R Mall at Magdalla and bang beside the Gate To Goa Flea Restro is this newly opened place with a unique name and a very different vibe - Farm to Table VIBE The look and feel of the restaurant is very casual and rustic, with sections that are cozy and concentric in nature with small sections and large sections both defined and put up so that different type of customers can be catered to at the same time. There is a large door frame that is iconic and looks really inviting as if we are being transported to a different dimension. There is a large open bar area (Non Alcoholic for those who don...