High Tea with Kishco

On a heavy rainy day, a cup of hot coffee is always welcomed. I entered the Drawing Room of  “Smoke House Deli” at Pali Hill, Bandra, into a roomful of well dressed people, all associated with food industry.

A table displaying the range of cookware attracted my attention. I went immediately to the table to have a closer look. The cookware was the Kishco Innochef- a new brand, made of superior technology, designed to be super efficient, sturdy and long lasting.

I particularly liked one flat-based pan and immediately thought I could make Spanish Paella in that. It was heavy pan 3-ply with total thickness of 2’5 mm, therefore food may not get burnt and the food could be cooked evenly. What I liked best about this pan was that this could be used on stove tops, electric plates, ovens and also on induction cookers.

While I was having coffee and munching on a cookie, Namita Jain introduced the DVD on Dining Etiquette, a lively animated film that aims to impart fundamental knowledge on table manners to school children. Namita Jain is a name synonymous with health and fitness. She has been columist for leading publication and has authored 10 books endorsed by celebrities on health and wellness. Today as an entrepreneur, Namita has taken charge of the family business as a managing director of Kishco.

“The Kishco brand has been a hallmark of fine dining and elegance since 1950. We take this legacy forward as we aim to educate and inform the new generation of the nuances of dining etiquettes” says Namita.

While the finger food was passed around, an animated film was shown to us that had a conversation between brother and sister over dinning etiquettes. This is made specially for children (and even for adults to some extend) that educates children on table manners, posture while eating, bag rules, social mingling among other things. The film is made interesting by interactive short quiz of what they have learnt. I am sure children will enjoy it.

I am planning to show my sister’s five-years-old grandson and see his reaction to this animated film.

Product Launch - Cadbury Dairy Milk Marvellous Creation

Mondelēz International is a world leader in biscuits, chocolate, gum, candy and powdered beverages, with billion-dollar brands, such as Oreo, LU and Nabisco biscuits; Cadbury, Cadbury Dairy Milk and Milka chocolate; and Tridentgum.

Mondelēz International, Inc. (NASDAQ:MDLZ) is a global snacking powerhouse, creating delicious moments of joy in 165 countries. It is a new food and beverage company that was established in October 2012 when Kraft Foods was demerged from its US grocery business

So, when I got an invite to attend the launch of their new product at ITC Grand Central, I was curious to learn about it.

Due to heavy rains and bad traffic, I was late for the event but was in time to hear Mr Prashant Peres, Director-Marketing, Mondelez India, speak about their objective of bringing fun and excitement into the way Indians enjoy their favourite chocolates, both in urban and in rural sector of India.

The launch was of Cadbury Dairy Milk Marvellous Creations, available in two flavours, Jelly Popping Candy and Cookie Nut Crunch.

I got to try a small piece of chocolate infused with jelly beanies, gems and popping candy and it kinda exploded into the mouth with every delicious bite. I am sure children will enjoy these chocolates more than anything else.

Cadbury Dairy Milk Marvellous Creations is different, in the sense that it is  quirky looking block and curiously shaped pieces of varying sizes made specifically for sharing, this is the first time in India that it is introduced like this.

PS: This is a sponsored post.

Product Launch By Godrej Tyson Food

This Wednesday I attended a product launch by Godrej Tyson, India’s premier poultry and vegetarian products manufacturer.

These are pre-marinated chicken foods that serves as instant food when unexpected guests turn up. Just stir fry and they are done.

However, for the housewife who likes to give her personal touch, these can be turned a surprisingly innovative dish. It is not easy to replicate the original taste each time we churn out something new, (personally speaking, I can never reproduce the same taste) but, with its’ marinated standard chicken, there can be some closeness to the original taste.

Mr Arabind Das, (COO, Godrej Tyson Food Ltd) and Chef Micheal Swamy (of MasterChef fame) demonstrated some wonderful dishes during the cook-off.

The recipes were later shared with us.

Recipe: for Pahadi Chicken

Spiced Potatoes with Pahadi Chicken

 

Ingredients:

            2 Sliced potatoes with skin on

            4 pods of Garlic

            ¼ teaspoon turmeric

            ¼ teaspoon red chilli flakes without the seeds

            1 table spoon olive oil

            1 tablespoon butter

            2 sprigs of rosemary

            ¼ teaspoon chaat masala

            1 pkt of Pahadi chicken

Chutney

            200 grams    Mixed berries

            100 grams    Sugar

            100 ml                       Vinegar

            Red chilli        1 nos

Garnish

            Micro Greens

            Fried onion crisps

            Fried tulsi leaves

Wash and slice the potatoes fine

In a bowl mix the chilli, turmeric and oil together

Heat the pan and drizzle a tablespoon of oil on it.

Layer the potatoes on the pan and cook it to a golden brown on both sides

Sprinkle chaat masala over it

Heat oil in a pan and on a slow flame cook the chicken for 8 minutes turning it gently

Layer the potatoes and serve the tikkas on top garnish with fresh basil or toasted tulsi leaves

Recipe: for Achari Tikka

Salad with Asian Balsamic and Panco Encrusted Achari tikka

Ingredients:

            Strawberries

            Mixed lettuce greens

            Arugula lettuce

            1 red onion

            2 tablespoons of Asian Balsamic dressing

            ½ teaspoon sea salt

            ½ teaspoon freshly ground pepper

            ½ teaspoon pink pepper

Chicken:

            1 pkt achaari tikka

            250 grams Panko Crumbs

            1 teaspoon Pink Pepper corns crushed

            1 teaspoon garlic powder

            1 egg

            500 ml Curd

In a large bowl whisk the egg

In another bowl mix the dry ingredients together

Heat oil in a large kadhai

Dip the chicken in the egg mixture then coat it with panko crumbs

Deep fry the chicken pieces for 6 minutes

Remove and serve with Asian salad

Pour the Asian style balsamic vinegar reduction over the salad

Asian style balsamic vinegar reduction

Ingredients:

            1 bottle    balsamic vinegar

            1 litre grape juice

            1 teaspoon pink peppercorns

            1 teaspoon green peppercorns

            ½ kg sugar

            1-2 tablespoons angostura bitters

            6 nos       star anise

Bring all the ingredients to a boil

Simmer and reduce to half

Stuffed flower

This was another interesting creation by chef Micheal Swamy. Fried achari chicken was stir fried, stuffed into zucchini flower, dipped in the cornflour and miada batter and deep fried. I was able to taste and this had very good flavor and chicken was extremely tender.

I am definatedly going to try that…will you?