FOODMAG

Quaran-Dine FOR THE QUARANTINED SOUL Issue No. o1 •  June 2020 THE PANDEMIC | ASPIRING HOME CHEFS | QUARANTINE RECIPES

CHOCO-WALNUT BROWNIE

EDITOR’S note The world under the threat of coronavirus has be- come a tad lonely. Because social isolation is key to containing the virus; schools, gyms, colleges, cafes & restaurants, museums and theatres have all been shut leaving people home-bound for days. It’s a funny thing when people joke about wanting to avoid social situations, but when forced, the reality is kind of mel- ancholic. Across the world, people are striving to find new connections with one another, especially using social media. People are finding new ways to survive while being forced to stay home- and thats where cooking comes in! Food is an equaliser, no matter what the differences, culinary desires are shared by all. Self quarantine has led people to the kitchen, creating new and innova- tive recipes with the limited ingredients available at grocery stores open nearby. Cooking is a survival skill. Everybody should know that cooking is as important as swimming or driving and I think it is definitely one of those art forms that not only keeps you happy but those around you as well. I’m a design student and with my hectic routine and deadlines, I’ve survived on Swiggy and other food delivery services. Now that I’m quarantined, I’ve started cooking and trying my hands on new and unique recipes every day. With the restaurants being shut and everyone under a lockdown, a lot of peo- ple are emerging as chefs, a talent that even they didn’t imagine they possessed. Some are experimenting like mad scientists while others are giving their passion the time that it demanded and exploring their creative side. Social media is proving to be a boon in such dull times of lockdown and food groups, bloggers and home chefs have seen uproar of engagement. Live cooking sessions, easy recipes, young child cooks, recipes us- ing limited resources are the current trends that all foodies are swearing by. This issue is a shoutout to a few bloggers and home chefs who have been posting easy recipes consistently and helping people survive this lockdown. So take this downtime as an excuse to unleash the chef within you, learn new skills, make new recipes. Share with the world and feel connected with more people like you and get a feeling of com- munity at large, all fighting this deadly spread of virus with their creative sides. To top it all, you cannot ignore the fact that home cooked meals are any day healthier! Saloni Kedia



What’s inside? 3. Editor’s Note 21. Passion Is Energy Unleash the chef within you and Do it with passion or not at all. explore your creative side this This young and successful ch- quarantine. ef ’s story will inspire you! 6. Mango Mania 25. Self Discovery Feeling the heat already? Follow The greatest challenge of life these unique and fresh recipes is discovering who you are. T- using magoes to beat this summ he second greatest is being ha- er heat! ppy with what you are. 11. Green Cooking 29. Key To Success Eat local. Eat fresh. Get exposed This chef ’s journey will teach to various concepts of healthy you one thing - “If you get tir- eating and sustainability! ed, learn to rest, not quit.” 15. Plating Is Key 32. Online Workshops One eats with their eyes first!L- earn the art of plating and pres- You’re straight up lying if you haven’t tried looking for sentation and make your daily online cooking workshops this meals look fabulous! quarantine!

MANGO MANIA

@worldfood_onmy_table SARIKA GUPTA • Food & Yoga Enthusiast • Home Chef “I started cooking early on in life. I started when I to the next level in this visual world of social media that we live in. was around eight years old. I learnt cooking from my I’m still learning, always learning. I haven’t had many mother. When I started cooking for my family, the food- kitchen disasters until now. All these years of experi- ie in me would crave and make me experiment more in menting and experience have my back now. Being de- this field. My interest increased towards making some- voted to Yoga and Cooking has helped me sail through thing new every day. this lockdown period with less effort. Social Media has I started improving slowly and steadily. Sometimes been a blessing to all of us during this difficult time. things turned out well and sometimes not so well. But it Being connected to family & friends and being amidst was all a part of the process. To be honest, It was not so my fellow Insta foodies and home chefs has been helpful easy. But I persisted and thrived and YouTube definitely in keeping my sanity intact in these testing times. made things easier for me. The next game changer was The journey from being a Management Graduate to a Instagram. I created a page called ‘worldfood_onmy_ta- Home Practitioner of Cooking and Yoga has been inter- ble’ and started posting pictures consistently. I learnt a esting,fulfilling and rewarding.” lot about cooking, presentation, food photography and taking things to the next level. It’s all about taking things

MANGO salsa INGREDIENTS: PREP TIME: 15m COOK TIME: 5m LEVEL: Easy 1. Mangoes-3-4 (Alphonso) METHOD: 2. Red Bell pepper-1 1. Chop the mangoes,capsicum and onion finely. 3. Onion-1 large(soak it in drink- 2. Mix everything well and mash it slightly with your ing water for a couple of hours hands or use a potato masher to do the same if avail- and then use) able at home. 4. Cilantro chopped-a handful 3. Alternatively blitz everything in a Food processor. 5. Celery chopped-1 OPTIONS: 6. green chilli -1, deseeded and 1. Serve with Nachos finely chopped 2. Spread on toast/flatbread 7. Salt-1tsp 3. Have it like a salad 8. Roasted Cumin powder- 1tsp 9. Chilli flakes-I/2 tsp (optional) 10. lemon-1/2

PREP TIME: 10m COOK TIME:10m LEVEL: Easy INGREDIENTS: 1. Leftover Rice- 2 cups 2. Grated raw mango- 1 cup (depends upon the sourness and your taste preference) 3. Oil :sesame(used for South Indian cook- ing), peanut or any neutral oil -4 tbsp 4. Big mustard seeds-1tsp 5. Peanuts-4tbsp 6. Curry leaves 7. chilli flakes 8. coriander leaves METHOD: 1. Reheat the rice in a covered glass container in the microwave. 2. Always reheat leftover rice before using it for any recipe. 3. Heat oil and carefully splutter mustard seeds. 4. Add curry leaves and chilli flakes. 5. You can use chilli powder also, but the colour of the dish would vary. 6. Add peanuts immediately and fry till done. 7. Add the grated mangoes and add salt. 8. Cover it and let it cook for around 5 min- utes. Do not overcook. 9. Add the rice and mix well.Taste and adjust the amount of salt to be put in. 10. Garnish with chopped coriander leaves and serve. MANGO rice

GREEN LEAF CURRY POWDER

@tiffintrails MUSKAN AGARWAL • Healthy food tips • Recipes • Reviews “My name if Muskan Agarwal and I started with my food! I’m a Huge fan of Master Chef Australia and the Mystery box challenges are my favourite! I love tiffintrails when I was about 18 years of age. I am a food experimenting with my food and trying out new cui- enthusiast and have been cooking since I was 10 years. sines which I try to showcase through my dishes! I also This love for food led me to pursue my bachelors in love to work with local produce and ingredients and food science where I was exposed to various concepts incorporate healthy ingredients into my food! and the importance of healthy eating. What started out Tiffin Trails is my passion project that I hope to scale as a blog to review restaurant in the city, slowly became some day, so see you on the other side!” a passion project to get people to eat healthy and be Do not forget to visit this amazing food enthusiast’s aware of what they put inside their body. personal blog as Tiffin Trails is a medium by which she This quarantine also gave me enough time to experi- brings to us some of the best Chennai has to offer, foods ment with my food and thus I was able to bring to my that are trending and much more. All her reviews are audience a series of recipes that they could easily make top-notch and will guide you in the right direction. at home with available ingredients. I hope to introduce Visit www.tiffintrails.wordpress.com today! the concept of sustainability and eating local and fresh

RED PEPPER hummus PREP TIME: 15m METHOD: COOK TIME: 15m LEVEL: Easy 1. Roast the red pepper with some drizzled olive oil in INGREDIENTS: 1. Boiled and soaked Chickpeas – 1 cup the oven at 180*C for 15 minutes. 2. Olive oil – 3-4 tbsp 2. In a blender add all the above ingredients and the 3. sesame seeds - 3tsp 4. Red pepper - 1 pepper slices. 5. garlic - 2 pods 3. Grind well till it’s forms a thick grainy consistency 6. Curd - 3 tbsp 4. Drizzle some olive oil and add some red chilli pow- 7. Cumin powder - 1/2 tsp 8. Red chilli powder - 1 tsp der and Seeds. 9. Toasted sunflower and Pumpkin seeds for 5. Personally, I serve it chilled with some healthy garnish (optional) crackers or even cut carrots or cucumber. You can also serve it with some Pita bread. NOTE: If you don’t have an oven you can roast the pep- per on a gas flame till it turns black and then cool it to remove its skin.

PREP TIME: 1 h METHOD: COOK TIME: 20m 1. Combine the yeast with some warm water and mix LEVEL: Intermediate INGREDIENTS: well, leave it for 5 minutes till it becomes frothy and 1. Maida - 500g {or you can use 250g Maida and bubbles up. Add the salt and 1 tbsp olive oil to the flour and mix. 250g Whole wheat flour} 2. Add in the yeast mixture and remaining water and 2. Yeast - 7g knead till it forms a dough, knead for about 10 min- 3. Warm water - 325 ML utes. Cover the mixture with a damp cloth and let it 4. Salt - 1/2 tsp proof for 40 mins to an hour. 5. Olive oil - 3-4 tbsp 3. Once proofed, knead for 2-3 mins and place in a 6. Toppings of your choice - some herbs and ol- baking pan with some semolina added to the bottom of the pan. Punch on top so it has some sunken holes ives/tomatoes/bell peppers and add in the remaining olive oil. 7. Semolina - 2 tsp 4. Top with your desired toppings and a pinch of salt. 5. Proof for another 40 minutes in the pan. Bake in pre- heated oven at 200*C for about 20 minutes. 6. Let it rest before removing from the pan. NOTE: Make sure your yeast mix is bubby before using it and give your dough enough time to proof so that it doubles in size. OLIVE foccacia

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@littlechefchika RUCHIKA SAMIANI “It might be hard to believe but I never liked cook- Today, I am proud to say that I can create tempting reci- pes out of Bittergourds, beetroots, bottlegourds, Brinjals, ing at first. It was more like a “chore”. Both my parents, and many such not-so-popular vegetables so that they even grandparents for that matter are amazing cooks don’t get rejected on the table. No one gets the chance to and love to create magic with food- probably that’s why be picky because the food’s looking so inviting and co- we were never involved in the kitchen, and only on the lourful. My in-laws and my 9 month old daughter- all of table to “eat and appreciate”. But as they say, you imbibe us enjoy healthy, homecooked food since the beginning. the “culinary gene” first - I eventually did. I started with cooking simple meals for my husband and Maybe, that’s why the Quarantine months haven’t been I. Even though I was novice at cooking, I tried to bring too hard on us. I’ve started my Food Page to share our colours and creativity on the plate. I would cut Rotis simple and doable “everyday meals” on my Instagram into Heart-shape, mix cucumbers with tomatoes for a and for my other social media family. “Little Chef Chi- bright contrasting salad, do a fancy red chilli tadka and ka” is a source of positivity for so many amateur cooks, so on. My husband appreciated the taste but loved the homemakers, working moms, bachelors, senior citizens, presentation a lot more. Soon I learnt that one eats with NRIs, foreigners, everyone who loves desi, pretty Indian the eyes first and hence, plating and serving food beauti- food. They shower me with so much love and encour- fully is as important as the taste. agement always and that’s what keeps me going.

PROTEIN squares PREP TIME: 10m METHOD: COOK TIME: 10m 1. Slightly warm coconut oil, transfer to a deep LEVEL: Easy INGREDIENTS: bowl. Add oat and almond flour. 1. 1 cup oats (grind to powder) 2. Mix well and add peanut butter, berries, seeds, 2. ½ cup almonds (grind to powder) 3. 3 tbsp peanut butter dates and honey. 4. 1 tbsp dried cranberries 3. Continue to mix until they form a sticky spread. 5. 1 tbsp honey 4. Grease a glass tray with butter, spread the mix- 6. 4-5 dates (desseded and chopped) 7. 1 tsp sesame seeds ture evenly using a spatula. 8. 1 tsp flax seeds 5. Pour dark chocolate over the mix and sprinkle 9. 1 tsp melon seeds 10. 1 tsp fennel seeds some mixed seeds for garnish. 11. 2 tbsp edible coconut oil 6. Refrigerate for 3-4 hours to set. Remove and cut little squares. NOTE: These crunchy cubes give you instant energy and nutrition in those sudden hunger pangs. All the ingredients used in this recipe are superfoods and adding these in your daily meals is an easy way to include good fats in your diet. Flameless recipe.

PREP TIME: 15m METHOD: (A TUG OF WAR EDITION) COOK TIME: 5m 1. 1. Strain excess water from Chickpeas and divide into LEVEL: Easy two parts. Use one part to make the Sweet Salad and one for the Spicy Salad. 2. 2. Sprinkle one part of Chickpeas with generous INGREDIENTS: amount of red chilli powder, cumin powder, chaat ma- 1. 2 cups of Chickpeas (soaked overnight and sala and just a pinch of turmeric powder. boiled) 3. 3. Drizzle some olive oil to help the spices coat well. 2. 1 cup of chopped fruits of choice (kiwi, water- 4. 4. Add chopped veggies to Chickpeas and sprinkle melon, berries, apple, ras mango, mango) lime juice. 3. 1 cup of chopped mix veggies of choice (onion, 5. 5. Serve on one side of the platter as “Team Spicy”. tomato, beetroot, cucumber, carrot) 6. 6. Make the Tug Rope using mint leaves or fresh cori- 4. 1 sprig of fresh mint ander. Place few lemon slices for garnish in the centre. 5. Handful of coriander leaves chopped 7. 7. Refrigerate one part of Chickpeas for Sweet salad. 8. 8. Mix chilled Chickpeas with tropical fruits and top For Dressing: with fresh mint. This is “Team Sweet”. 1. 1 tbsp olive oil 9. 9. Place Team Sweet on the other side of the Rope and 2. Juice of 1 lemon watch your family pick their favourite to have a little 3. Black pepper to taste fun at mealtime. 4. Chat masala to taste 10. Dress the sweet salad with some honey and the spicy 5. Cumin powder to taste chickpeas with some black pepper mixed in olive oil. 6. Salt to taste Enjoy! CHICKPEA salad

Dalgona Coffee #1 Quarantine Trend



CHOCOLATE TRUFFLE CAKE

@blubow11 KASHVI BISANI “Baking was never a part of my goal until I first and there is much more to do to make myself proud and make my family proud and inspire younger generation started baking with my friend for fun. I found it very in ten times to come! interesting. Later, I took my first order in 2016 at the age Today Blu Bow has successfully conducted 2 exhibitions, of 14 as my interest slowly increased for the same. been featured in The Indian Express, Deccan Chroni- Blu Bow officially started on 11th February 2017 after cle and Infinithoughts. Overall it has been a wonderful my guru, Mahatria, infinitheism mentioned “First act, journey so far, and the learning process in endless. From and then improve upon the action” and since then Bak- large variety of Cakes, cupcakes, cakejars, cakecups, ing has been a part of my everyday life. Baking gives me choco crunches, personalized hampers and so much immense joy and it feels like a healthy distraction. It’s more we have always tried to give cakes new shapes, been quite an effortless journey as my family has been sizes and colors. The whole process and the end product my biggest support system throughout. Their support is eventually worth all the efforts and work! helps me remain strong and they also help me maintain And answering the quick question why ‘Blu Bow’? It is a healthy balance between studies and baking. because Blue signifies Abundance of everything and we Over the years, I have learned a lot of things and I am believe to have most and more of everything in life thus, aslo determined to believe that this is just the beginning Blue! And Bow just added by a marketing tool!

CHOCO ganache PREP TIME: 5m METHOD: COOK TIME: 10m 1. Put all the mentioned ingredi- LEVEL: Easy INGREDIENTS: ents into a bowl. 1. 2 bars of dark chocolate 2. Microwave it for 30 second 2. 2 bars of white chocolate 3. 2 cups of Amul cream installments until it is proper- ly combined. 3. Mix it well and store it in the freezer for 30 minutes until it thickens and hardens, then use.

PREP TIME: 15m COOK TIME: 30-35m INGREDIENTS: LEVEL: Easy 1. 1 cup all purpose flour METHOD: 2. 1 cup wheat flour 1. Mix all the mentioned ingre- 3. 1 cup milk powder 4. 1 cup sugar dients properly. 5. 1 cup ghee 2. Squeeze half a lemon into the 6. 1 tbsp baking powder 7. 1/2 tbsp baking soda batter. 8. 1 cap full of vanialla essence 3. Mix it properly and then pour 9. Add two drops of blue food it into the cake mould. colour 4. Bake at 180 degrees for 30-35 mins. BLUE velvet

MULBERRY BREAD

@thebakedslices SANA NIAZ “I am a full time Interior design student and a pas- After finishing the course, I slowly took a step forward. I started taking orders from some of my friends and sionate part time baker, who loves playing around with relatives. That helped me gain momentum and make flour and cream. I’m currently pursuing my bachelor’s progress in the art of baking. It also helped me gain a degree in design at chennai, SRM university. few orders for pre wedding and wedding funcions. I Initially I wasn’t sure about my passion. And the journey started a page on Instagram called “@thebakedslices” towards discovering it began when I decided to drop out and also participated in a flea market in Kochi. from my BBA course, I felt it wasn’t the right path for Looking back, I have no regrets. My journey of self me. I’ve always had an interest in baking, so I decided discovery and passion has taught me so much. I’m to join the classes offered by Incredible Art , Kochi , An immensely grateful to everyone who supported me, academy affiliated to City and Guilds London. especially my parents who stood by me through thick That’s where it all started. I realized I had immense and thin. Right now amidst the lockdown, I have time interest and creative skills in baking. Those classes also to come up with a few new recipes myself. I experiment helped me develop some of my own recipes as well. with different ingredients and come up with new ideas Now having completed the course I thrive to become an and to see reactions to my trials has helped me keep aspiring home baker. The three eventful months I spent myself busy.” with Incredible art taught me so much about baking.

MINI cheesecake PREP TIME: 20-25m METHOD: COOK TIME: 15m 1. Preheat Oven to 350˚F. Line a 24-count muffin tin with standard INGREDIENTS: For the crust: cupcake liners. Combine 1 1/2 cups graham cracker crumbs, 6 1. 3/3cup - Biscuit Crumbs Tbsp melted butter and 1/2 tsp cinnamon. Stir to evenly moisten 2. 3tbsp - Butter crumbs. 3. 1/4tsp - Cinnamon Powder 2. Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). For the filling: Push crumbs into the base and slightly up the sides using a small 1. 225gm - Cream Cheese spoon or your fingers. 2. 3no - Eggs 3. In a large mixing bowl, beat together 16 oz cream cheese and 3 3. 200gm - Condensed Milk eggs with on high speed 5 minutes, until blended and smooth, For the topping: scraping down bowl as needed. Add condensed milk and mix on 1. Caramel Sauce low speed until blended (2 min). 2. Whipped Cream 4. Divide cheesecake mix evenly between cupcake liners - about 3/4 3. Cinnamon Powder (garnish) full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 min. They should be set with a very slight jiggle in the centre. Don’t over-bake. If you notice them starting to crack in the oven, they are over-baking. 5. Cool to room temp in baking dish then spoon 1/2 to 1 Tbsp caramelsauce over each one. Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon. Serve with or without liners.

FUDGY brownies PREP TIME: 15-20m METHOD: COOK TIME: 30-40m Preheat oven to 180 degrees C. Line an 8×8 or 9×9 baking pan with LEVEL: Intermediate parchment paper or foil and lightly grease with cooking spray. Set INGREDIENTS: aside. 1. 265g - sugar In a small saucepan combine the sugar, water and unsweetened choc- 2. 60ml - water olate. Cook over medium-low heat just until chocolate is melted and 3. 56.5g - unsweetened smooth. The sugar will not be completely dissolved. Let mixture cool 4. chocolate, chopped into small slightly (about 5 min). In a large bowl add mix together the flour (spoon flour into measuring pieces cup and level off with the back side of a knife for accurate measur- 5. 100g - all purpose flour ment), cocoa powder, chocolate chips, baking powder and salt. Mix 6. 30g - regular not dutch process until combined. Pour in the oil, eggs, and vanilla. Pour in the melted chocolate and unsweetened cocoa powder stir just until combined. Don’t over mix!! Spread evenly into prepared 7. 45g - semi sweet chocolate chips pan and bake for 30-40 minutes or until a toothpick inserted comes 8. ¼ tsp - baking powder out with moist crumbs. Don’t overbake if you want moist and chewy 9. Pinch of salt brownies. 10. 2no. - large eggs, lightly beaten Cool completely before cutting. 11. 120ml - vegetable oil 12. 1 tsp - vanilla

METHI THEPLA TACOS

@foodtalk_chennai EKTA KOTHARI “Until a few years back, television was the only She started out really small and wasn’t sure of what she was doing at first. But her passion kept her going for medium to telecast cookery shows and those were not years. She never learnt how to quit, and today, her pas- watched by a lot of us. But today, Instagram is very pop- sion has become her profession. It always bothered her ular among youngsters who are creative, passionate and how people from outside Chennai thought that the city up to date when it comes to culinary skills. only has Idly to offer. This is a special shoutout to one of my personal favou- She wanted to prove all of them wrong. Having lived all rite food bloggers from the city I live in. I have been her life in Chennai, she wanted to show the rest of the an ardent follower of her food blog since she hit a 500 world the varieties of food that Chennai has to offer, and follower- mark on her Instagram handle @foodtalk_ so she did. chennai. Today, she has 48,700 followers and I’m not Today, she is one of Chennai’s finest bloggers and has surprised at all. She deserves every bit of the love pour- helped discover a lot of new food outlets. She has most ing towards her. definitely made the lockdown a lot easier for all of her Her love and passion towards food reflects beautifully in followers by consistently posting easy and unique reci- every post of hers. She has her own way with food that pes on Instagram. I’ve tried some of them too” - Editor. makes her stand out from everyone else that I know of.

COCONUT barfi PREP TIME: 5m COOK TIME: 10m LEVEL: Easy INGREDIENTS: 1. 1.5 cup of desiccated coconut 2. 1 cup of Sugar 3. 1 cup of Water 4. 1/2 tsp of Cardamom Powder 5. Silver foil & Rose petals for Toppings METHOD: 1. Take a kadai & Add Sugar & water mix well and make a thick Chashni. 2. Check your chashni- Make sure water is gone & there’s bubbles all over. 3. Add the cardamom powder & coconut mixture in the chashni and switch off the flame. 4. Mix well and immediately when it’s bread crumbs stage.. Grease the tray with ghee and add the mixture. 5. Let it cool for 5-7 mins & cut it out. 6. Top some silver foil & Rose Petals 7. Ready to dig in!

PREP TIME: 15-20m METHOD: COOK TIME: 20-25m 1. Mix maida, ghee, turmeric powder to make a crumbly dough. LEVEL: Easy Add salt to taste. If it’s not crumbly enough, add some more INGREDIENTS: drops of ghee and make a soft dough using water. The dough is 1. 1 cup Maida now ready. 2. 1 Tbsp of Ghee 3. A pinch of turmeric (optional) 2. Roll out the dough in small rounds to your preferable kato- 4. Salt, pepper,chilli powder, chat ri size & prick it with fork. Take a katori and wrap the round dough around it. Take out the extra dough from the edges and masala, tamarind & mint chutney to wrap evenly. taste 5. Finely powdered ajwain 3. Heat the oil to fry & dip the katori inside the oil.. let it fry & it 6. Oil to fry will let go the katori by itself. This could be tricky but be care- 7. 1 cup Boiled and grated potato ful. Remove the katori and fry again till it’s crispy. (Don’t Burn 8. 1/2 cup Sprouts and channa it) 9. 1 cup finely cut tomatoes and on- ions, fresh curd 4. For the filling, add some grated & boiled potato, mixed sprouts & mashed Channa. Add some cut tomatoes & onions. Sprinkle chat masala, salt to taste and red chilli powder. Add some fresh curd, sweet chutney & green chutney. 5. Sprinkle some black pepper powder, coriander leaves & Top it with some sev. Ready to dig in! KATORI chat

@kneadtoknowbyritu ONLINE WORKSHOP:Teacakes DATE: 27.6.20 TIME: 2:30 - 5:00 PM MENU: 1. Orange & Blueberry Loaf 2. Mocha Hazelnut Tea Cake 3. Date Walnut & Jaggery Loaf 4. Lemon Thyme Tea Cake 5. Pistachio Semolina & Rose Tea Cake NOTE: Everything will be demonstrated from scratch! TO REGISTER, CALL RITU BOKARIA : +91 9444488104

@ritu.kneadtoknow ONLINE WORKSHOP: Pasta DATE: 26.6.20 TIME: 2:30 - 5:00 PM MENU: 1. Eggless Pasta Dough 2. Spinach & Ricotta Ravioli 3. Pumpkin Tortellini 4. Zoodles With Cashew Cheese 5. Burnt Lemon Butter Garlic Sauce NOTE: Everything will be demonstrated from scratch! TO REGISTER, CALL RITU BOKARIA : +91 9444488104