Recipes | Verve Magazine - Part 2
India's premier luxury lifestyle women's magazine

Recipes

Chef Tania Tovar, Chef Indrajit Saha, Pescado al Pastor, Pan-seared Sea Bass with Carrot Puree

Chilli Cook-off

Text by Shirin Mehta. Photographs by Tejal Pandey

Chef Tania Tovar, visiting from Mexico, and Mumbai’s Chef Indrajit Saha, juggle chillies and sea bass to create dishes that are an ode to spice and experimentation. Verve appreciates the blend of tastes and searing flavours
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Juniper cured atlantic salmon, cauliflower carpaccio, micro greens salad and pommery hollandaise

Juniper Jamboree

Text by Shraddha Jahagirdar-Saxena. Photographs by Manpreet Singh

Popular ingredients, juniper berries and fennel seeds, pack quite a punch. The duo takes centre-stage in two innovative offerings and, as Executive Sous Chef Amit Rana and Pastry Chef Abdulla conjure up mouth-watering creations, Verve is intrigued by their theatrics
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Steamed chicken dim sum with red rice and bok choy
October 19, 2014

Bending The Spoon

Text by Neha Gupta. Photographs by Vinay Kumar.

Red rice and bok choy aren’t usually combined for a flavoursome meal. Yet, Executive Chinese Chef Liang Xiao Qing and MasterChef K. Kasi have steamed and crushed these ingredients into traditional Southeast Asian and South Indian dishes. Verve is amazed at the dramatically spectacular outcome
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Assam tea lacquered duck with pomello and coconut chutney by Chef Ajay Chopra
May 27, 2014

Recipe: Assam Tea Lacquered Duck With Pomello And Coconut Chutney

Recipe: Chef Ajay Chopra. As told to Neha Gupta

A feast for the senses!
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Orange and Green Tea Mojito

Recipe by Shatbhi Basu. As told to Neha Gupta

The perfect drink to replace a hot chai in summer....
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gourmet and artisanal food
May 24, 2014

All Things Artisanal

Text by Sonal Ved

One of the biggest trends on the culinary circuit is that of artisanal foods. Gourmet and handcrafted - these are being savoured by epicures around the globe. Verve finds out what makes them tick
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