Cool Hacks for Indian Cooking

Mark Twain has said, “Part of secret of success in life is to eat what you like.” This cannot be more true, and food lovers or caterers will attest to it. Serving hot, scrumptious hygienic food is what makes up for happy and satisfied customers at any restaurant. Food culture is prevalent in corporate events, festivals etc. But, before relishing that delicious food or cuisine, most of the effort goes in preparing them. And if you have some cooking tips in handy, this whole scenario changes in a matter of minutes replenishing your taste buds.

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  • Salt sprinkling on Greens: Sprinkle some salt on green leafy vegetables, thus enhancing the veggies and keeping the nutrients intact even after you have chopped them finely.

  • Salt correction in curries: Most of the times, we add some salt to taste for the vegetables. But, sometimes although, the measurement differs and ruins the whole curry. Fear not, because you can simply add raw cut potato. Potato sucks in the excess salt and makes your curry back to tasty.

  • Color me right: Most Indian dishes look delicious and inviting because of its color. But what happens when you seem to have messed up the main highlight of your dish? These are 3 ingredients that will add the lost color to your dishes.

  • Add finely chopped coriander or simply and well ground coriander for GREEN.Half Boiled beet will bring back the orange / red tint to your stews.

  • Curd or cream will take away the extra hotness and restore a lighter color. Thus, even if your dish isn’t that hot but looks too dark, just add some curd to make it look right.

  • Make soft chapatis by adding warm water and some milk to the dough while kneading.
    If you want a certain consistency to your curry and it seems to be skimmed, add a spoonful of wheat flour and mix it up. This will instantly give you the desired consistency to the curry.

  • Apply a dash or oil before chopping ladies fingers or small gourds, so the sticky juices don’t stain your hands or chopping board.

  • Pureed Tomato can act as a worthy substitute if you run out of tomatoes at the 11th hour.

  • Peel off the skin of ginger, this will add to the taste wherein you prefer to add the hot gingery taste in your food.

  • Hold the nugget or stuffing that needs to be fried with long tongs for 5-6 mins over a hot pan of oil before deeply frying it. This will seal the exteriors and the stuffing with fried from the inside wholly.

  • Reheating leftover gravy or curry gets tedious on the next morning. This tip will save you from this frustrating scenario. Just pour the leftover gravy into ice trays, and reheat the next morning without any hassle.

  • When making masala, do not add iodized salt. Instead, add coarse sea salt, this will make your masalas even and finely ground to all ingredients.


A Perfect Event Catering for Your Wedding

Every bride and groom want their wedding day to be the perfect moment to remember for life. From the flower arrangements to the guest sitting to the event food, everything has to be the best and within budget. One thing that makes wedding unforgettable is when your guests praise your wedding food menu and even go for second round of servings.

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Food is definitely a way to a successful wedding day. With everything else set up for your wedding day let us think about the Event Catering. Make sure no guest goes hungry by choosing the best catering services in Pune who will take charge of feeding your guest a mouth-watering menu.

1. Set your budget

If it’s time to start talking to the caterers about your event and you have money to book a caterer then think about how much you should be budgeting for the best catering services. Caterers customize their rates according to your budget depending on the number of guests, the menu, the location, and the theme of the event.

When you interact with the caterers, you will get to know that they break down their catering packages in different parts of food, beverages, rental charges, staffing and other expenses. What they will offer you will be price including everything. The food rate is charged on per head basis, so the perfect count of guests coming at your party may help you to lower your package rates. Keep in mind that a wedding is not the only thing that you might want to cater. You might also consider a Reception, Mehandi ceremony or Haldi.

2. Not too much food but not less either

Hungry guest’s passion for food is inevitable. While most people are on their best behavior at weddings, there are always that relatives who feel that the free ka food should absolutely pile onto their plates. There are some events where you can get away with ordering the 30-serving portion for 35 people. Weddings are not one of those events. So be ready with your backup plans.

3. Method matters

So many caterers deliver food that tastes bad and mass produced, on the contrary many caterers try to change up their menus too much. Others simply don’t care enough to do better. Most rush, trying to minimize their expenditure and maximize their profits.

Catering companies should focus on the menu that is their main specialty. Every dish has been tested, tasted, and perfected. Like catering staff of Adhik Resort is happy to provide you with the best menu to serve to your guests. When you hire a caterer who takes their work seriously, you gain everything you need to surprise and delight your guests.

4. The food is absolutely the thing your guests will remember most.

Decorations, music, and venues set the atmosphere. The ceremony is all about you. But despite having sat through many disappointing weddings in the past, your guests will obviously hope for the food that is amazing and if it is amazing, they’ll have a happy time. They’ll laugh louder, stay longer and they’ll spend years saying, “And the food was greatttttttttt!”

Low on budget high on demand

The kitchens are all hussled up, the caterers are as usual busy. Honestly, I was thinking of writing yet another mundane story about what suits best for stomach and what can be done for the change of taste. But, here I am thinking, how we can ignore the big fat Grand Indian wedding season. We Indians like to be at our best when we actively play the role of host. We indulge in challenging dishes, perfect and cosy homes, amazingly helpful guides and unearth our dormant beautician vibes for the weddings. May it be a cousin’s wedding or some distant friend’s cousin’s wedding. Our over enthusiastic nature makes us crazy annoying in attitude. Most of the caterers are thus very pesky when it comes to taking orders from such people. So barring all these traits, what does a caterer actually want us to do so the wedding does not become a total disaster especially for the food (other management disasters are somewhat uncalled for; let’s not get there right now). Being meticulous can help, but being annoyingly meticulous in fact makes it even more dangerous. I remember, some days back when one of my friends got married, the caterers literally had to run a full-fledged 3-day tasting ceremony for the bride, family and friends to make them happy. The bride wanted a grand tasty delicious food, families wanted simple traditional and nutritious food while the friends wanted an exotic, challenging and snazzy eatsome. Ultimately, all of them had to compromise and the caterer won over his argument of delivering what suited best for his pocket. Now, I know, all of this could have been avoided had it not been all four corners tightly pulling their bargain. So here is a step by step to-do guide for caterers, bridegroom and the family friends for how to make up your wedding food mind.

1. Do not overburden yourself with what you have seen, read or heard for others’ weddings. What the caterer offered there, might not suit your regime. You want your guests to have a good wedding and an upset stomach does not promise a good wedding. Therefore hygiene and nutrition is equally important.

2. Indian weddings is a big crowdy party of all ages, all tastes, and all choices. So blend in the food from all over India to make them welcome for the tastes. A mix of traditional, snazzy and nutrition will make everyone happy.

3. It’s a cliched fact, that every bride wants her big day to be perfect in every scenario. Therefore, be it a Maharashtrian city bride versus a typical traditional town bride from natives like Chakan, paud or Latur they all want one thing-their wedding to be perfect. Going hand in hand with the bride is the utmost duty a caterer must fulfil. So, understand what the bride is actually looking for. She might not pinpoint a finger at it but she definitely knows what she wants. So try to coax out all here food fantasies and work on them.

4. The family might just keep saying what the bride wants, and what you can offer, but hey, you are already charging voluminously, so better make good use of it.

5. Finally the D-Day is here, and you indulge in making everyone happy. So keep everything at par and get connected through the deliciousness you have to offer to everyone, the bride, the family and the acquaintances. Because we know that’s how references will work.

Lightening up Diwali Diet

When the roads are being over silent and the market places being overly crowded, it is the cue for one and only one thing; Its Diwali time of the year. As people turn for their vacations the corporate world pauses its reign of hectic work hours and speed up for the celebrations. The caterers too wind up their routine of sabji-roti and welcome the Maharashtrian faraal in their diet. The convenience of this faraal is that it adds up as the most amazing travel food pack. There is no liquid mess or over oily and pungent odour to them. Therefore, when travelling carrying this faraal becomes habitual for an empty stomach. While the industrial caterers are famous for their nutrition packed balanced diet food, little do people known that they dabble for the festive food stuff as well. So here are some reasons why the nostalgic Indian snacks becomes your best travel food.

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1. Remember the typical gujju sitcoms where baa is always busy making snacks. Well mostly those snacks involve the maharashtrian crunchies like chakli or chivda.
2. The travel foods that we see in the train stations or bus stations, well most of the times they stink or are so oily that we prefer not eating in the travel at all. Probably, because of that, now there are many caterers who offer their services amidst the travel journeys.
3. If its not catering food that you like, then, easy home-made snacks are the best package for travelling. The easy finger foods and the lip-smacking nutritious laddoos are the best giveaway during travels.
4. Other than the typical Diwali snacks, the theplas or parathas give a tough competition to the travel foods. Paratha is the generic and universally acclaimed Indian food which never goes out of style. Another gujju member from this family is the khakra that famously indulged in short term travel or even long distance overseas travels as well.
5. The scrumptious aluwadi or shrikhandwadi are the best source for instant energy in the travels. Many people who have low sugar trouble often carry them as much as the candies. These are the easiest candy substitute with the advantage of nutrition and taste.
6. One more trustworthy food is the Gajag that never disappoints travel foodies. Mostly used in winter travels, Gajak is an instant source for energy. Mostly gajak is a known foodstuff in northern India, as we travel down to west, the name shifts to chikki. And as foreigners like to say it an energy bar or fruit bar. Although the names are different, the objective of it is the same. Easy to carry even in hard treks, Gajak or chikki is the best travel food bar.
7. The balanced or nutritional values of many foods is the factor wherein we take them with us. But, for downright foodies like me, well, we need some rewarding snack as well. So for people like us, there is still hope when there is nankatai or shrews berry biscuits in our pocket. Nutritionally they are not much of a taker, but, if it’s a guilty pleasure you want to indulge in then yes, you definitely should carry them with you for sudden treats.

Incase you are not a bagpacker or a tourister even then these snacks are the best options to choose from. Therefore, if you want to just munch off your hunger, then these typical indian snacks must be always in your temptation list. May it be an industrial catering who gives you the choices, or any general store eatery, these are just a starter for any indian snacker.

Some things to look in festival

Again it’s that time of the year when everything is extravagant. The markets are all humped up with goodies and foodies. Festivals in India are somehow different when you compare them on a global level. Ordering stuff wasn’t so much of style in Indian festive time. We Indians are proud cooks and extra proud of our festival profiles. The exclusive aroma of mixed spices brawl the supermarkets.

But, with the busy competitive routines, recipes have turned to cookbooks and instant readymade festive foods. Even though people like festive food, they are ready to compromise in the fun of preparing it. However, this does not mean that they will compromise on the nutrition or hygiene. Here’s where many caterers have dominated themselves in the wide market. The most admiring thing about the services of caterers is the efforts they put in to give the homely tastes to the cooking. In the festive times like these, there are many delicacies in demand. The beauty of the Indian festivals is even the diverse demographics collate all cultural festivals into one. Therefore, people are most eager to taste different desserts and delicacies during this time. The most waited festive food is in the Ganesh festival and the Navratri. The scrumptious and nutritious Modak are a way into the hearts of customers. There are few who have mastered the art of festive delicacies. When festivals arrive, some people crowd themselves into the sweet shops, some order through caterers and there are very few who are still eager enough to cook for themselves. Following are the things that you should definitely order in festival period to save your time and effort thus letting you enjoys the festivals in more appropriate way.

Modak: It is the most favoured delicacy in any of the household of Maharashtrians during the Ganesh Festival. The festivals fall around August or mid September. Modak are rather heavy and need to be cooked with extra care. They are a ball of sweet coconut stuffing with precise ingrediants and exclusively artistic shape. Ukdiche modak are most preferred ones in recent due to their aromatic and delicious tastes. Talniche modak are also a stomach raking delicacy other than ones made of Khoya (Khava) which are easily available in sweet shops.

Vaatli Daal: This is actually a Prasad or an offering to be given on the last day of Ganpati. While bidding adieu to the favourite God, people make curd rice, Murud Kanole( A special sweet stuffing Indian style empanada ) and Vaatli Daal. Its a special recipe that balances out the sweetness of the festival with its aromatic taste and neutral spiciness.

The ultimate Fast Food:

As Ganpati festival excitement turns off, Navratri is the festive time where the eyes turn brighter than lights. It’s a special festival to enjoy fun, frolic and dance around. The daily routine during this festival is that most people fast for nine days. Complimenting this diet routine, the market is flooded with different innovative dishes for diet routine.

Upvaas kachori: Keeping a restriction on what you eat is sometimes very difficult. But people pull themselves for those 9 days. During these 9 days, consumption of typical diet becomes difficult as days pass. With advent to this, there are many who have experimented with this diet to bring out new dishes of fasting. Upvaas Kachori is something that has been famously demanded during these times. The blend of potato, coconut, spices, sweet chilli and the cucumber dip are a treat to the people in navratri.

Upvvas samosa: Simpler but yet tastier that Upvaas kachori, the samosa is a favourite of any Indian. During these nine days caterers try their hand on these finger foods to keep their customers hooked and entertained for new dishes.

Sabudaana Kheer:

The most adorable sweetening dish is the kheer. The sweet soup made from different ingredients as you travel into any part of India changes. But the temptation for it remains the same. Let its be afast or any festival, kheer is always a must have in any Indian diet. With reflex to the fasting period, Sabudaana kheer has dolled the markets for its tempting and finger licking goodness.

Eating outside everyday is a treat here

Pune; mostly known as the Oxford of the east is a home to many aspiring students. However, in recent years, apart from students many workaholics have also made Pune their living dream. As the IT culture crept in, many people who were in search for professional opportunities have made Pune their work town. As the population has increased, the rise of Tiffin system or industrial catering has also been phenomenal. From being an educational hub to the most influential work place, the city has been on the professional rise since industries added themselves. Depending on the demography and the taste of people from different areas, industrial caterers have provided different options that have indulged people to experiment with food and universal tastes. It’s a known fact that south Indian and North Indian dishes are so much omnipresent that people blindly enter any eatery and you get these two options in food anyhow. But, until recently Maharashtrian food has also entered the competition of making their mark. The factors might be many but the end result is people have adapted themselves to the workplace like their own, they most certainly have selected their food style as well.

To get a clear idea of the current food style in Pune, few trends have come up in focus-

Love for spices

Its a known fact that although Indian food might be universally considered as a blend of many different spices, still regional foods have had their unique styles. No two regional foods will be prepared in similar manner. Just like they say that language changes its course ever 20 kms, so does the cooking style. Even in Maharashtrian food you will find variety of making styles that just adds to the tanginess, crispiness and deliciousness of every dish.

Affordable Options

When it comes to eating outside, everyone nowadays thinks about the pocket value that is going to be discharged. Eating everyday in some restaurant is definitely a big No-No considering the economical options. The use of raw materials used by any smallest restaurant also puts up the person into weird position after a course of time. This has indeed acted on people choosing to eat in dining hall, mess or caterers; All the more reasons for the rise of industrial caterers.

Flow of Hygiene

Most prominent reason why there is a difference in the home cooked food and outside food is the cleanliness. Every family has a mom who has extensive OCD for her kitchen. This very habit has made food healthier the one that is put on the table. But, you definitely cannot expect this loyalty from people you don’t know who are cooking. Caterers know the importance of hygiene and comply with the utmost measures in keeping their inventory clean and healthy.

Keeping up with what customers want

Time and again does it happen that people tend to get bored with the same tastes and same flavours? The key for any caterer is to know what their customers want. Industrial caterers are somewhere lagging behind in this regard. However there are somehow take extra effort in knowing what variety do their customers want and indulge in change of tastes periodically.

5 Awesome things of Indian food and hotels

When you encounter an Indian, the two major things we Indians talk about is our heritage and our love of culture for food. Many foreign restaurants righteously boast about their culture and system prevailing in their etiquettes. These are 5 things you might have known but never gave a second thought to it. Food is very hearty and liked topic for everybody. Whether you can cook, or you like relishing the taste, everyone does end up talking about it. There is a certain design, certain promotion and certain sense for everyone liking different tastes and different styles in food. And to this fact many restaurateurs can attest to. Probably this is the reason, there are plenty of Indian food festivals that are upcoming. The passion, the zeal for food and curating food is the major catalyst for some new fundas that are getting known in food industry these days. Following facts are prevalent and have created many new systems that are fun to know what the latest buzz in food and dining industry is.

1. Given any Indian food, the use of spices and its measurement differs subtly. With this subtle difference many things change in every food item.

2. The fashion of serving also differs from every individual to every culture in India. When we sit upright to eat our food in city, there is a certain style of richness and modernity when a plate is produced in front of us. Go straight into the interiors and you will find a difference in serving but the richness of the platter still exists.

3. The ambience of Indian restaurants is majestically modern. It is in fact a combination of the western culture mixed with our regional trends. This Indo-western style in ambience, serving, inventory and taste in fact makes us love our culture even more.

4. This trend did not just set in hotels and restaurants but even in food manufacturing industry. The chocolate as a sweet is a system only prevailing in India. Or the serving of Saunf, you will never find such in any western cafe or restaurant.

5. The number of plate, glass and spoon are in plenty when we dine in typical Indian restaurant. There is a certain system even in India to show that they have finished their food. When you move your plate a little upwards, you are subtly showcasing the head person that you have completely adored their food and enjoyed every last bite.