Wednesday, November 16, 2016


Micro green is a tiny vegetable green that is used both as a visual and flavor component or   ingredient primarily in fine dining restaurants. Fine dining chefs use micro greens to enhance thebeauty, taste and freshness of their dishes with their delicate textures and distinctive flavors. 

Micro greens began showing up on chefs' menus as early as the 1980s, in San Francisco, California, according to a local industry source. In Southern California, micro greens have been grown since about the mid‑1990s. There were initially very few varieties offered. Those available were such as arugula, basil, beets, kale, cilantro and a mixture called Rainbow Mix.Micro herbs have become very popular over recent years. They are generally used as garnish or as a small salad accompaniment on a plate. Micro herbs are suitable  herbs which when large are coarse in texture but when small are tender enough to be used as a salad.Sprouts such daikon radish sprouts, purple radish  and broccoli sprouts are also popular. 

Markets, they are now considered a specialty genre of greens that are good for garnishing smaller than “baby greens,” and harvested later than “sprouts,” micro greens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures. Among upscale ads, soups, plates, and sandwiches.


       Most seeds can be sown dry, but plump seeds, such as peas, will germinate  better if soaked overnight.
       To grow, fill the base of a container with a 2cm layer of vermiculite or compost and firm down gently.
       Next, scatter seeds liberally  over the surface without covering.
       Pour some water on to a saucer and sit the container on top, allowing the water to be absorbed by the vermiculite
       Add more water to the saucer until the vermiculite's surface is visibly wet.
        It is important always to water via the saucer and not directly on to the seeds.
       Avoid putting it next to a draughty window or above a radiator. Keep a close eye on water and add more to the saucer if the top dries out.
       Edible young greens and grains are produced from various kinds of vegetables, herbs or other plants.
       They range in size from 1” to 3” including the stem and leaves.
        A micro green has a single central stem which has been cut just above the soil line during harvesting.
       The average crop-time for most micro greens depends varying on the type of herb or veggies. 

Is there any difference between processed herbs and fresh herbs?
The fresh herbs are bought in a punnet and can be stored only for few days but have much intense and fresh flavor whereas the processed herbs can be stored for long time but vary in flavor and texture.
Are they majorly used anywhere else other than garnish?
 yes, we use it in salads so that it gives a specific taste of a particular herb at every bite. We also make mocktails out of edible flowers. 

What are all the types of edible flowers that are used in your hotel?
We use flowers like snapdragons, pansies, marigold, nester shrimps and cornflower
How has the use of micro greens help in enhancing the business of the hotel?
 Well, I wouldn't say that it was majorly improved but yes it does make it eye appealing and exotic. And that would eventually help us to sell the product. 

       Micro greens provide more Nutrition than mature leaves.
       A 2010 study published that young lettuce seedlings, harvested 7 days after germination, had the highest Antioxidant capacity .

       It is a one time harvest and the weather conditions must be cool and the humidity must be properly regulated.
        It can be watered moderately. Must neither be under watered or over watered. 



       Organically with natural pesticides micro leaves can be grown all year round, but are the perfect crop to raise during winter when there is profitable weather condition
        Light intensity is lower, will take slightly longer to develop then those sown during spring and summer.
        It can be grown which would keep the plant healthy


       Mustard : spicy, tender and succulent microgreens that add mild horseradish flavor to salads
and blends.
       Amaranth : It has a mild wheatgrass flavor and does not overpower vegetable or meat dishes.
       Pea shoots: pea shoots have a delicate but concentrated fresh pea taste. Crisp and sweet in taste.
       Cilantro: These cilantro microgreens have flavor more intense than adult cilantro leaves
       Beet flowers: these are juicy, earthy and versatile and can be used in various salads for their appealing color.
        Pansy: pansies have slight sweet taste. We get the whole flavor when we eat it along with the stem.
       Chrysanthemum: A little bitter, mums come in a rainbow of colours and a range of flavours range from peppery to pungent. Only the petals are used

        Hibiscus: Famously used in hibiscus tea, the vibrant cranberry flavour is tart and can be used sparingly.

       Violets: Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.



       Micro greens are used in huge varieties in food industries. 

       They are used in preparing exotic mocktails and are also used to essential flavoring components in cocktails.
       Micro greens are used widely in salads for their rich intense flavor at every bite of the herb. They are also used in making desserts.
       Microgreens are also used in garnishing for an appealing look. 

Storage and Commercial Transport

Microgreens have a short shelf life and better methods of storing and transporting. Commercial microgreens are most often stored in plastic clamshell containers, which do not provide the right balance of oxygen and carbon dioxide for any live greens to breathe


       As micro herbs are not used majorly at one place we had to visit a lot of places to completely get necessary information
        As they are mainly grown in huge varieties abroad, the information was not easily available.
        The farms that grow micro greens are located out of the city, in open lands. And locating such a place was a task to be mentioned. 


Tuesday, November 8, 2016


A macaroon is a type of small circular cake, typically made from ground almonds (the original main ingredient, coconut, and/or other nuts or even potato, with sugar, egg white, and sometimes flavorings (e.g. honey, vanilla and spices), food coloring, glace cherries, jam and/or a chocolate coating. Some recipes calls for sweetened condensed milk.Macaroons are often baked on edible rice paper placed on a baking tray.


France:-In France, the almond variety is called macaroon; it is typically small, light like meringue, with added coloring, sometimes flavoring, and often comprise two halves stuck together by a filling of e.g. flavored cream.

United States:-Coconut macaroon is the best known variety in America. Commercially made coconut macaroons are generally dense, moist and sweet, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy.

Making methods:-

Italian method: - is made with boiling sugar syrup, instead of caster sugar. This leads to a much more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, hot sugar syrup is whipped into softly whipped egg whites till stiff and until the meringue becomes cool.
French method: - basic meringue is the method best known to home cooks. Fine white sugar (powdered sugar) is beaten into egg whites.
Swiss Meringue: - Is whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools. This forms a dense, glossy marshmallow-like meringue. It is usually then baked.
Equipments and Ingredients:

  1. Almond powder, icing sugar, egg whie,flavours and coloring.
  2. Whisk, piping bag, baking tray, spatula


GarnishShow piece                                                    
Petit fours  

Tuesday, November 1, 2016


Pahari commonly refers to the rich and diverse culinary traditions of Himachal Pradesh and neighboring Uttarakhand. But the umbrella term does little justice to the diversity in the food and eating habits of the region: Consider that within Himachal Pradesh, Kangra Valley eats very differently from Spiti Valley or the Kullu Valley; in Uttarakhand, the cuisines of the Garhwal and Kumaon regions are distinct in ways that belie their proximity.

Pahari food is a reflection of the climate, topography and lifestyle of the region, also a biodiversity hot spot. The cuisines of Himachal Pradesh beautifully showcase the region’s indigenous produce, use a host of unusual herbs and warm spices like fenugreek and coriander, mustard and mustard greens.the most famous dish is the bathue ka saag (lamb’s quarters), cooked with only turmeric and chilli and served with rice, and chha meat, mutton cooked in buttermilk with a host of warm aromatic spices.
Curd and chhaas (buttermilk), in fact, enjoy a special spot in the region’s culinary fabric: Buttermilk is used extensively, especially in dishes like madra, dried beans like chickpeas or red kidney beans, cooked in a spicy buttermilk curry; khoru, a thin spicy curry made with yogurt or buttermilk; and palda, potatoes simmered in buttermilk gravy. “During the cold winter months, jimikand, or purple yam, is cooked with curd, coconut and triphala (a mix of powdered amla, harard and baheda), and eaten to keep the body warm against the winter chill.

A singular feature of pahari cuisine is its seasonal diversity. “With every season, there is variation in the menu. For example, during spring, when flowers like the kachnar and rhododendron are in bloom, they make their way into various preparations. During the warm summer months, the cooling triphala is included in the diet while the monsoon sees the preparation of the delicious, warming surka, a drink made with takeera (soaked, pounded and dried wheat), almonds and cardamom.
We have explored and researched the vast repertoire of Uttarakhandi delicacies in depth, emphasizing the differences between the state’s two distinct regions, Garhwal and Kumaon. “Green leafy vegetables are used extensively in Garhwali food, whereas Kumaoni food uses more vegetables like potatoes and radish. Again, although both regions share their love for dal, Garhwalis are huge fans of urad dal, while Kumaonis have a soft spot for bhatt, a locally grown black soy bean, Bhatt ki chudkani, is, in fact, one of Kumaon’s iconic dishes.

Himachal also smokes meats. Dogri cooks, for example, add hot coals to a bowl of mustard oil and place the bowl inside the pot containing the cooked meat to allow the smoke to infuse the spice-laced meat. The flavour is evocatively described as dhuni.

Discussing about  festivities, one cannot but mention dham, the traditional Himachali wedding feast that usually includes dishes like madra, palda, a mustard-based raita and dal followed by meethe chawal, sweetened rice garnished with nuts and raisins, or mithdee, a sweet dish made with boondi and breadcrumbs. “The food is served in courses, on pattal or leaf plates, to guests usually seated on the ground. Uttarakhand’s answer to the Himachali meethe chawal is perhaps the jhangore ki kheer, a sweet millet pudding packed with dry fruits. And if that’s not enough, there are gulgule, sweet banana dumplings; bal mithai, a fudge-like confectionery made with mawa and covered in tiny sugar balls; and singori, a delicious Kumaoni sweet prepared with khoya, and served in cones made of maalu leaves.

Wednesday, October 26, 2016


Dead dough is a edible medium for sculpture or showpiece made from a mixture of flour, sugar and water, basically. Molasses can be used, in case colour is desired for a darker shade. 

The art of dead dough making is an ancient one, dating as far back as Egyptian times. Sugar and wheat (flour) were two of the most common foodstuffs available to the Egyptians. Bread was the staple diet of most Egyptians.

Dead dough, an artisan bread (no yeast) are used for decoration only, typically as centrepieces.
In modern day, stencils are also been used for making sculptures. Stencils can be made out of simple paper chart or other materials such as metals like steel or any other medium can be used.
The stencils have to be wrapped with silver foil before use. The dough takes the shape of the stencil or mould being used.
Different sizes and shapes of cutters can be used too. These are usually made of metal such as steel.
The dough is also been made in life size sculptures. While making a sculpture, generally each piece is assembled onto each other using glue gun.
To give it a finish or to decorate, royal icing can be used.

Recipe of Dead dough
Refined flour – 500g
Wheat flour  – 500g
Sugar syrup  - 640ml
 water -285ml
Sugar -295g
 Liquid glucose – 105g

Dead dough ingredients

Making of Dead dough:
Dead dough can be made using simple ingredients and is easy to make.
For the dough, mix the dry ingredients together. Then, add a mixture of sugar syrup and liquid glucose to it and knead into a dough.
The dead should be a soft one as it can be easily used for rolling and cutting. Gluten formation is not desired.
It’s recommended that the dough is worked directly onto a foil-lined baking tray when building up pieces.
Different flours and salts give different results. For example whole-wheat flour gives a much grainier and browner texture.
Keep your knives and cutters clean, because when dough sticks to their edges it causes them to drag at the mixture instead of creating a clean cut.
 A fine grater can be used to give the impression of pitted skin - e.x. Oranges, lemons, and

Mix both the flours
Add the sugar mixture (sugar ,liquid glucose, water.

Allow it to knead until a dough is formed. Use as required.)

Rolling & stencil cutting of the dough

Stencils and cutting


It can be baked in an oven. However, it is not recommended that the oven is hotter than 140 - 160C as this can cause unsightly bubbles and cracks in your pastry.
The drying time needed for each piece varies according to size and thickness, but an average time for natural drying is 30-48 hours, whilst oven times are generally reduced to 1-2 hours.
These figures are only offered as a rough guide and remember that both sides must be dried out. When done, turn off the oven and leave it inside to cool down. 

BAKING of the stencils (dead dough)

Assembling of showpiece

DEAD DOUGH showpiece

By Faculty

Monday, October 24, 2016



Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy. It includes all the various methods which are being used in the modern kitchen. They include usage of gels, foams, powder, atomized sprays etc. The focus is on using fresh ingredients from the kitchen in the bar and enhancing the flavors’ of the drinks.

Traditional Background 

Traditional mixology stress on measured mixing of different alcoholic and non-alcoholic beverages to a harmonious whole. Traditionally, molecular mixology was layering of ingredients in the cocktails and adding few of the fresh herbs, fruit puree and fruit nectars to have a fresh taste.

Modern Concept – Modern molecular mixology is used on application of scientific analysis and techniques to cooking and mixing, mostly working with foams and gels to create unique drink texture and flavor

Many of the traditional kitchen ingredients like lemongrass, basil, ginger are moving out of the kitchen counter and onto the bar counter. Various equipments are used in this process of mixology. 

Different equipments used are: Blowtorches, Smoke guns, Thermo mix and pacojet are few of the new kitchen equipments which are being used.

There are various methods which include:Sperification isone of the techniques  applied to molecular  mixology ,it is the culinary process of shaping a liquid into spheres. They can be small like caviar or larger like an egg yolk.

Basic spherification, for example, is used to create caviar of Cointreau that can be added to champagne, cosmopolitans, margaritas, sidecar and many other traditional cocktails to make them more interesting and flavorful. 

Today, culinary cocktails are one the most trending ways of doing bartending . Bar tenders are making cocktails just like chefs make their food recipes.  There are various methods coming up in the field of bartending and a lot of innovation can be done in this particular topic.

There are cocktails which are inspired by the Thai style makeovers, few of examples are Passion fruit Caipiroska and the Siam Mary.

·         Different examples of culinary cocktails trending today are:

  • Gentleman’s Vice:- Small batch Bourbon Manhattan which was allowed sometime with wood cherry smoke.
  • Farolito: Spice infused tequilawarmed with agave nectar and lemon and hot water.
  • Five senses: Three different shots to stimulate your senses. Which includes Gin with pineapple and jasmine, Edible mojito, raspberry lemon drop with pop rocks on the rim of the glass.
  • Champagne Blossom: Champagne accompanied with rare blood orange flowers that dance and float in the glass.
  • Apple Thyme:  Citrus vodka shaken with pureed local granny smith apples and then spray painted with thyme syrup.

Conclusion – Culinary cocktails are not about the history of cocktail , but the future of them and a concept that has emerged as number one concept in 2009 with professional bartending and is trending.

Monday, October 17, 2016


This blog explains all about the Candy, its history, classification, process of making & all other aspects to educate the audience about its popularity.

Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient.

Prior to the 1900s, candy was commonly sold unwrapped from carts in the street, where it was exposed to dirt and insects. With advancements in technology, wax paper was adopted, and foil and cellophane were imported from France by DuPont in 1925. Necco packagers were one of the first companies to package without human touch.



Pots: Heavy (copper, anodized aluminum, cast aluminum or cast iron) pot with deep and straight sides; this will help prevent boil overs.  It should be large enough to hold 3 to 4 times the volume of the ingredients.

Spoons: Long handled wooden spoons unless you can find heat proof metal spoons. Make sure it is clean and dry EVERY TIME you dip it in the candy mixture to stir.

Candy Thermometer: Experienced candy makers use the Cold Water Test and know when it's done, but use a Candy Thermometer at all times. Select one that registers from 100 to 400 degrees F.

Pastry brushes: Whenever a recipe calls for a hot, cooked sugar mixture, you will need to wash down the sides of the pan with a heat-proof pastry brush dipped in water.

Cooling and kneading surface: Marble or granite surface or vegetable-sprayed parchment paper placed on the back of a baking sheet, or a Silpat mat.

 Aluminum foil: For a candy making surface that can take the heat, use a sheet of foil. 


Crystalline table sugar: Use the best quality granulated, everyday white CANE sugar when making candy.

Corn Syrup: use light corn syrup if not specified in a recipe. If you only have dark, it can be used, but the candy will have a slight molasses taste and color. If the recipe specifies, follow it.

Molasses: conveniently for butterscotch makers, molasses contains a very dark caramel with a distinct burnt edge and a bit of sharpness. Molasses is so strongly flavored, that butterscotch recipes rarely use it without it being diluted

ACIDS: Cream of Tartar, Lemon Juice, Vinegar.

FATS: Butter and fats affect the sugar's final chemical structure.
DAIRY:  Use heavy cream for its higher butterfat than milk, gives candy a smooth texture and 
mouth feel. 

FLAVORING: Candy oils can be used and are the preferred flavoring for candy.
FOOD COLORING: For sugar based candy, food coloring is best to use. It is a liquid, which comes in little bottles available at any supermarket or from a cake decorating store (lots of colors).

GELATIN: powdered or leaf, starch, pectin, or gum to the boiling mixture the sugar will gel and make products like jelly beans, Turkish delight, and licorices.






Type 1:  Tiny crystals result in candies with soft, creamy and smooth textures. Ex:- Fondant , Marshmallows

Type 2: Candies with larger crystals. Ex:-  Rock Candy, Gummy Candies *(Gummy bears, Jelly beans, Gumdrops) , Hard Candy (Lollipops) , Toffee.


Candies are hot favourites among children & they come in variety of colours & shapes to attract this category of guest. It is quiet complicated work as the ingredients & methods implied are very sensitive to handle. Candy making requires a real expertise & close understanding of colour & flavor combinations. 

By BRAND CAI,Faculty

Monday, September 26, 2016


When you see the word buffet, it's hard not to think "all-you-can-eat." Although the noun can refer to food set out for self-service, 
The two meanings of buffet come from very different sources. Buffetthe self-serve meal is drawn from the piece of furniture on which such a meal might be served, a bufet "sideboard" in eighteenth-century French, and is pronounced buh-FAY.

Banquet Buffet setup:

The hotel offers different kinds of buffets. Each hotel/outlet category has a number of buffet set-ups to choose from according to the budget and selection of dishes.

Buffets must be rigorously set up according to the pre-established layouts. Any buffet set-up must fulfill the following requirements:

Efficient for both guest service and replenishment.
Layout and decoration attractive for the customer.
Adequate lighting, with colors if required.
Sufficient power points for connecting all the required electrical appliances.
Sufficient quantity of alternative heating fuel, e.g., gas, and adequate corresponding safety features.
The buffet service shall be similar to that applied in the restaurant procedure.
The buffet shall be ready 15 minutes before the starting time indicated on the BEO.

Maintain Buffets:-

Keep hot items hot:
If there is less than one quarter of an inch of water in the liners of hot chafing dishes, user a pitcher of water to refill the liners.
If the chafing dishes are heated by canned, gel type fuel then make sure the cans stay lit, and replace them when they become empty.
Replace lid on serving dishes when guests are not in the buffet line.
Keep cold items cold:
Use pitchers to add ice to the buffet as needed to keep the containers holding cold items surrounded by ice.
Remove ice that gets into the food containers and replace any items that become waterlogged.

Maintain service ware:

Restock dishes when there are fewer than ten dishes in a stack. Never let a stack get below five dishes.
Make sure each container has an appropriate serving utensil.
Return serving utensils to the correct containers.
Replace utensils that fall on the floor with clean utensils from the kitchen.
Use a damp, food-safe cleaning cloth to wipe spills on the buffet table.

What makes buffet a buffet?

Centralized idea  or them
 Stylized food in volume
 Professional and knowledgeable service

Types of buffet
Break fast buffet
Lunch buffet
Brunch buffet
Dinner buffet
Mid night buffet
Seasonal buffet
Event oriented buffet
International  buffet
Theme buffet
Pool party
 Business event
 Temple  theme
 Night at the circus theme
 Costume party theme
Importance of theme
Create elegance
 Offer the appeal of quick service
 Decreases the monotony of regular a‘la carte service
 Stimulate menu planner for new ideas

Buffet table:-

By BRAND CAI Faculty