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.