Dina Begum's 'Tusha Shinni' ~ Spiced Wheat Flour Halwa with Raisins
A soft and fluffy sweet halwa from Dina Begum's ancestral region of Sylhet in Bangladesh ~ Tusha Shinni. Pops of plump black raisins delight in every bite of the halwa...
Recipes From The Indian Sub-continent
Dad's Foxtail Millet Kheer with Cardamom & Saffron
I fondly remember dad whipping up cream with a fork to make fruit salad custard for dessert during my childhood. After all the elaborate mains that mum would cook, it...
Recipe by chef kobi brown
Double Cacao Fondant With Raw Cacao Nibs Tuile
The goodness of raw cacao in decadent double chocolate fondant, topped with a crunchy layer of raw cacao nibs tuile. Pure bliss. Chef Kobi Brown is super excited to share...
Desserts
Nolen Gur'er Shondesh
Nolen Gur’er Shondesh is an irresistible, melt-in-the-mouth sweet delicacy from West Bengal in India where every bite can literally take you to heaven. Freshly prepared cottage cheese is kneaded with...
Chola Cardamom Ras Malai
A dreamy dessert from the Indian Subcontinent, Rasmalai is derived from the words 'ras' meaning juice & 'malai' meaning cream. Soft, cottage cheese balls are dunked in thickened full-fat milk infused...
Mung Dal Barfi ft Chola Cardamom
Nothing speaks of festivities like soft, melt-in-your-mouth mung dal barfis made with yellow mung lentils and equal parts ghee and sugar. From the aromas of cardamom to the shimmering edible...
Dad's Foxtail Millet Kheer with Cardamom & Saffron
I fondly remember dad whipping up cream with a fork to make fruit salad custard for dessert during my childhood. After all the elaborate mains that mum would cook, it...
Double Cacao Fondant With Raw Cacao Nibs Tuile
The goodness of raw cacao in decadent double chocolate fondant, topped with a crunchy layer of raw cacao nibs tuile. Pure bliss. Chef Kobi Brown is super excited to share...
Mexican Torrejas with Spiced Piloncillo Syrup
What sets Mexican Torrejas apart is the taste & composition of the crispy bolillo slices fried in fluffy eggs and then drenched in an indulgent piloncillo syrup infused with spices...
Crème Brûlée with Andapa Vanilla Beans
Crème Brûlée loyalists already have their heart on the luscious custard hidden under a delicate crust of burnt sugar. To those whose palate has long been influenced by imitation vanilla,...
Poached Pears In Spiced Wine With Cinnamon Cream
Pears have long been an elegant still life muse for artists. For the discerning food lovers, pears are a perfect muse for poaching in a syrup full of wine, spices...