Brunch. It’s quite the popular kid. No wonder you see a trail of twenty-something’s as well as the grey-haired brigade queuing up for the various brunch options the city has to offer.
Synonymous with lazy Sundays, brunch spreads have everything from a selection of bubbly, pressed juices, coffee, cheese, biriyani and more. Given the popularity of the meal, the ‘Brunch Better’ workshop had Chef Kunal Kapur and Chef Manu Chandra introducing guests to two interesting brunch recipes that can be made at home.
Kapur put together a 20-minute recipe using sabja seeds while Chandra demonstrated a longer recipe that was his take on eggs benedict.
Apart from a variety of ingredients and recipes, here are five things we learnt at the workshop:
1 Embrace everything local and package it in such a way that it looks international.
2 You make your own recipes. Get one fundamental right and keep playing around it.
3 You don’t make oyster sauce, you buy it — well, that’s what Chef Chandra learnt as a student at the Culinary Institute of America, New York and he tells us to do the same.
4 Try not to cook eggs when they are straight out the refrigerator. Cook them after they are at room temperature.
5 Intrigued by bottle masala? The East Indian specialty masala that can add that punch to your food apparently has 27 ingredients. YouTube has a video by former VJ Maria Goretti showing you how to make the fiery orange spice mixture.
