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Aarti Kapur Singh

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10/07/2025

I am obsessed with cheung funs! Not just for the flavour, but also the art that goes into making them - especially at Koyo Koyo at .
Delicate rice noodle rolls filled with a savory medley of sautéed mushrooms and tender spinach.

Each bite of the Spinach & Mushroom Cheung fun is silky and satisfying, blending earthy flavors of eryngii and shimeji mushrooms with the smooth texture of freshly steamed cheung fun. Lightly drizzled with soy sauce for a touch of umami, this vegetarian twist on a classic dim sum favorite is both comforting and nourishing. A contemplative take on a Cantonese staple, this rendition pairs the delicate translucence of hand-pulled rice noodle rolls with an umami-rich filling of wilted spinach and sautéed mushrooms. The interplay between the earthiness of the fungi and the verdant freshness of the greens is both subtle and evocative, wrapped in the silken texture of freshly steamed cheung fun. Finished with a restrained drizzle of aromatic soy, this dish invites appreciation—an elegant balance of flavour, form, and tradition.

I'd favour this over the chicken ones...like did....and you?

08/07/2025

That Mohanthal is a fudgy barfi that belongs to Rajasthan is something Google will tell you, among other things.

What Google will not tell you is the stories and legends that add to the flavour. For those, I shall be indebted to , brought recently to the tricity via by .in

While Sana's life story herself is quite interesting and definitely filmi, for now, refocus on THE Mohanthal she makes, round the year, as opposed to just Holi and Diwali.

This delicious sweet is rich, delicious and melts in our mouth in just no time. On a trip to Jaipur a few years ago, a chef from one of the royal kitchens told me it was first made by Mirabai as an offering for Krishna - and hence the name Mohanthal (a plate for Krishna). Some historians also claim it originated in Multan & Sindh. Gujaratis also stake claim to it, considering the fervour with which it is prepared during festivals, especially Diwali.

The way Chef Sana has mastered the recipe, her Mohanthal is definitely roasting of the more granular form of gram flour ( besan). It has a unique creamy taste that leaves a strong impression on every palate.

Besan (chickpea flour) is roasted in ghee, and then cooked with sugar syrup, just a little cardamom powder, and perhaps a little khoya. The generous drizzling of nuts adds the contrasting crunch to the velvety smooth Mohanthal.

The roasting of besan gives it a distinct nutty flavor, but the real magic lies in the consistency of the sugar syrup which determines if the Mohanthal will melt in the mouth with a little bite, or simply be chewy.

And this is why Mohanthal holds a constant position in the dessert spread at every festival or special occasion.

Since there is no better 'occasion' than life, I urge you to request Sana Begum to make some and send it over - especially if you are in Delhi.

No paens can do justice to the magic of Mohanthal, for THAT bliss, can only be experienced - like I did - for three days in a row!

04/07/2025

Here for the view...?
Or the rue??
#😉

30/06/2025

THE secret?

Show up
for life...
Even if
you don't feel ready?

Underslept , overwhelmed , messy , exhausted...etc etc etc....ESPECIALLY THEN!

It's always the 'neeyat' 💫
#🧿

29/06/2025

Like dust that shimmers like gold in light when you see it from an angle, Delhi, this time, was about shifting the perspective...

Some rituals and pilgrimages persisted..
To those that met me...THANK YOU for dragging me
To those that I didn't meet ... ...and it's changing soon

28/06/2025

The goal is to outdo me, y'all don't matter.

23/06/2025

You can keep your mess, I am gatekeeping my peace.
Healing is quantum; it doesn't follow a timeline, it follows the truth.

20/06/2025

There's food and then there is legendary food!
At Purani Dilli Ka Zaika by and .in at Corby's at , one got to experience stories, techniques, ingredients and flavours that elevate everyday eating to EXPERIENTIAL gastronomy.
From a delightful Barra Kebab , to less known dishes such as Dahi Phulki, Fish Qorma, Kareli (nihari) , each item on the menu prepared by Chef Sana Khan was about tales AND tastes.

But the star of the evening has to be the Mohanthal - prepared the original Sindhi way - a finger-licking ode to Chef Sana's roots. I'm doing a full post on it next!

At the end of the meal, Chef Sana herself rolls out a 'gilauri' - from her mother-in-law's heirloom 'pitaari' (a traditional paan box).

With at the helm, expect nothing but the taste of the best parts of Dilli - only today!

14/06/2025

Gin is a recent love...and I think I'll commit to it!

Back in the era of prohibition in the 1920s, uttering 'Terry Sent Me' at the right door granted access to exclusive privileges for only the boldest individuals. Arguably one of the best gins I've tasted in a very long time. Terry Sent Me is a must-have, must-try excellent sipping gin, perfect for those G&T nights. ( , will agree?)

Bold but beautiful. I like experimenting with my alcohol and Terry Sent Me is a strong 10 that sits easy on ice and tastes really good with mixers. Delicate and very traditional with lashings of juniper and cardamom on the palate, boasts a deliciously spicy finish with lingering notes of smoky Sichuan and Sancho pepper.

The spirit is made with ingredients such as juniper berries, coriander, lemon and orange peels, Gondhoraj lime, cardamom and angelica root. The spirit has spicy notes of cardamom and cinnamon, and the nose has citrus aromas. Terry Sent Me is an easy party gin that would go well in classic cocktails, whether a G&T or a negroni. The packaging is as lively as the pour, and its black-and-white label illustrated with bar scenes is a smooth hark back to the speakeasy.

Founded in 2022 in Goa, Terry Sent Me! is a contemporary gin, which is, very sadly, available only in Goa!
, please, change that and send Terry to me!

Gin , Gin day , Terry Sent Me , Indian spirits , Indian gin , World gins , summer drinks

13/06/2025

.co.in 's Espresso Martini could be the latest trick for those hopelessly trying to resist the pleasures of alcohol!

What it misses in booze, it makes up for in flavour - rather generously.

The house special espresso has been sourced from the Kalledevarapura Estate of Baba Budangiri. The single washed arabica is mixed with honey washed arabica that lends the milk chocolate notes to this medium dark brew. Now add a bit of Japanese Lime to it and suddenly the caramelized malt will have its magical moment.

The rosemary sprig garnish does more than just sit pretty. The whiff as your bring it close to sip is something that adds stone fruit to the taste notes.

Quite a mouthful, right?

Oh you wouldn't know till you taste this complex elixir that has become my almost daily simple pleasure in the blistering heat.

Please go try and tell me if you want to join me in declaring this THE COFFEE of the season!

31/05/2025

Goddesses also weild machetes.

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Block No.10, Sector 17A
Chandigarh
160017

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