Jo khaane se kare pyaar, woh Prestige se kaise kare inkaar?!
Almost every Indian household has grown up using, cooking with and eating off Prestige cook and serve-ware. Evolution is an important aspect for everyone and everything, especially successful brands, to stay in the race. TTK Prestige is one such that has withstood the test of time and continues to innovate.It was a bright Monday morning, and I say bright only because I was looking forward to attend the exclusive 'Food-tasting'event organised by TTK Prestige at The Oberoi, MG Road, with Masterchef runner-up and well-known celebrity Chef Shazia Khan set to de-mystify 'Nouvelle cuisine' for the home cook. Ever since my first meeting with her at the Times Lit Fest earlier this year, I was really excited about meeting her again!
The dishes lined up for the day were pretty interesting and kudos to Chef Shazia for finishing all of them with panache. Beautifully interweaving her cooking with quick tips and quips and inviting blogger guests to help out, Chef kept us hooked to her cooking. Here's a quick preview of the dishes and the cookware highlighted :
1. Dukkah crusted Paneer with creamy Beetroot - This dish demonstrated the use of the Omega Gold series cookware. The paneer was simply melt-in the mouth and one could finish off the creamy Beetroot on its own! I must point out here, as with my personal experience with the Omega cookware, one needs very little oil to cook the food and it just slides off with minimal effort.
2. The Brinjal Affair - This had three elements to it. The first was to roast, peel, chop and mix a brinjal with spices, akin to our Baingan bharta. Second element was a crunchy Peanut topping. The component I was waiting for was the Brinjal fry using the Air Fryer. The brinjal, simply coated with spices and bread-crumbs came out absolutely crispy, which otherwise would have needed deep-frying in loads of oil! Even a non-brinjal lover like me felt tempted to try!
5. Grilled Figs with Almond crumble and Vanilla mousse - An absolutely delectable dessert that, right from the creamy mousse, the grilled figs to the crispy Almond crumble made in a jiffy in the Air Fryer, every element was drool-worthy.
6. Grape juice Phuchka shots - Save the best for last, as they say. Another brilliant demo of the juicer. Make your own fresh juice at home sans preservatives and innovate with dishes of choice, as Chef Shazia did here with the all-time favourite Phuchkas or Panipuri or Golgappas. No matter which name we know it by, this snack is an absolute show-stopper anywhere, anytime. Served here with chopped apples, crunchy, fruity green chutney and the tangy-sweet grape juice.
Last but not the least, mention must be made of the Prestige 'HobTop', the slimmest cooktop, that (apart from its good looks) doubles up as both a gas-stove and a hob. The Induction Cook top is another innovative product that has one of the most helpful features for any Indian cook - an Automatic Whistle Counter preset option. One can set the number of whistles required for the dish, and the cook top does the rest for you! Remember your mom/wife asking you, how many whistles did we hear, and the blank looks in response? Well, no more, because once the set number of whistles go off, the cook top goes into Keep warm mode.
There was much to take away with us that day. From a crisp intro by Mr Chandru Kalro, Managing Director, TTK Prestige, the brilliant cooking by Chef Shazia Khan, the clever use of the cookware, the yumm dishes prepared to the brilliant lunch and hospitality by The Oberoi Hotel, this was truly a Monday to remember.
Sharing here some shots from the event....
