Celebrating the women in food, shaping flavours, traditions, and the future of cooking with passion, says TEAM AGENDA

Chef Mansi’s Culinary Journey

Hailing from Lucknow, the cultural heart of Awadh, Mansi Kapoor  grew up surrounded by a rich culinary heritage where diverse communities contributed unique flavours and traditions. Coming from the UP Khatri community, traditionally strict vegetarians who exclude even onions and garlic, she was raised with a deep respect for food. However, the influence of close friends and a shared love for cooking led her family to embrace a more diverse range of culinary experiences, broadening their appreciation for flavours beyond their own traditions. Mansi’s passion for food is deeply rooted in her family’s love for hospitality. She learned to cook alongside the women in her household, who instilled in her the belief that cooking is not just about following recipes but about pouring one’s heart into every dish. Whether preparing a simple dal or an elaborate zaffrani biryani, she believes that good food requires patience, care and attention to detail.

As a home chef, Mansi remains committed to personally preparing every dish she serves, following traditional recipes without compromise. She strongly believes in the philosophy of “sahaj pake so meetha hoye”, meaning slow-cooked food is the most flavourful, embracing a methodical and mindful approach to cooking. By using fresh, seasonal and local ingredients, she ensures that every meal she prepares is not just nourishing but also a sensory delight.Her culinary talents have been widely recognised at food festivals and her Awadhi tables, hosted at her home, have received high praise from renowned connoisseurs. Mansi’s dedication to preserving and celebrating authentic flavours makes her a true ambassador of Awadhi cuisine.

Zaffrani Phirni

Ingredients:

• 1 litre full-cream milk
• 60g basmati rice
• 150g granulated sugar

A pinch of saffron

• ½ tsp cardamom powder
• 1 tbsp kewra water (optional)
• 10 almonds, blanched and finely chopped
• 10 pistachios, sliced
• Rose petals for garnish (optional)

Method:

• Wash and soak the rice for about 30 minutes. Drain and grind it into a semi-coarse paste.
• Soak the saffron in 2 to 3 tbsp of warm water.
• Heat the milk in a saucepan or karahi, then add the cardamom powder, slivered almonds and saffron.
• Bring the milk to a boil, then lower the flame. Gradually add the rice paste while stirring continuously to prevent lumps.
• Cook until the rice is fully cooked and the mixture thickens.
• Add sugar and stir until it dissolves completely.
• Mix in the kewra water for a fragrant touch.
• Pour the phirni into pre-soaked earthenware bowls (sakoras) or glass serving dishes.
• Garnish with sliced pistachios and rose petals.
• Refrigerate for at least an hour before serving chilled.

A slow-cooked delicacy infused with saffron and cardamom, Mansi’s Zaffrani Phirni is a perfect celebration of traditional Awadhi flavours, offering a rich, creamy and aromatic treat.

Chef Nisa Yimthong Culinary Journey

Chef Nisa Yimthong boasts an impressive professional history that spans continents and has left an indelible mark on esteemed establishments worldwide. Her odyssey began as a junior sous chef at Bangkok’s revered Blue Elephant Thai Restaurant, where she honed her craft. She ascended through prestigious roles, including Chef de Partie at the Dusit Thani Hotel and Junior Sous Chef at the Bolan Thai Restaurant in Bangkok.

Chef Nisa’s journey took her to international opportunities, where she showcased her culinary prowess at esteemed establishments such as the Sukhothai Hotel in Bangkok and the Leela Palace in Chennai. Her expertise truly blossomed during her first stint at Shangri-La Eros New Delhi, where she wowed diners with her exceptional skills in the realm of Thai cuisine at Tamra. This journey led to her assuming the esteemed role of Chef de Cuisine Thai at Intercontinental Century City Chengdu in China, solidifying her reputation as a true maestro of gastronomy.

Adding depth to her culinary mastery is Chef Nisa’s educational foundation; she holds a bachelor’s degree in hotel management from Suan Dusit Rajabhat University in Thailand. Her expertise extends beyond traditional culinary offerings, encompassing the intricate art of fruit and vegetable carving, creative food presentation, and innovative menu development. Her unwavering commitment to cleanliness and hygiene underlies her steadfast pursuit of culinary excellence.

Coloruful Swirl Mathri          

• 200 gms Maida     
• 75 ml Refine oil    
• 2gm Ajwain     
• 2gm Red food colour   
• 2gm Green food colour   
• 2 gm Baking soda            
• 2 gm Salt                         

Method:

• In a bowl mix the flour, salt, carrom seeds and salt and mix it properly
• Add the oil to the flour mix and incorporate it nicelyand little warm water and knead it to a tight and smooth dough without ant granules
• Divide the dough into 3 equal portions and add the red and green food coloring each to two portions and knead it properly so that the colour gets incorporated in each dough.
• To give equal colour roll out separately all 3 doughs into thin sheets and place it on top of each other according to the colours you want in your swirl and roll it out like cigar.
• Roll carefully into a cigar shaped roll brushing a little water at the end so that it sticks properly.
• Finally cut the roll into thin slices
• Meanwhile heat the refine oil for frying in a wok, fry the dough slices 5-6 together in a medium sized wok for 5-6 minutes in medium low flame till they are cooked properly.

Rango ke Gubaare : A palette of tradition

Recipes by Chef Ashu Chugh, Executive Chef, Jaypee Greens Golf Resort, Greater Noida

Servings: 4

Ingredients

• ½ cup rava, 1 ½ tbsp whole wheat flour, 1 tbsp gram flour
• Salt, pepper, red chilli powder, fennel powder, baking soda
• 1 tsp oil, water as needed, oil for frying
• 50g fried makhana, 100g moong sprouts, 100g boiled potatoes
• 20 mini bhalle (optional), chopped onions, tomatoes, green chillies, green apple
• 200g yoghurt, 4 tsp blueberry compote, 4 tbsp green & tamarind chutneys
• Black salt, cumin powder, chaat masala, red chilli powder
• 8-10 papdi, sev, 4 tbsp pomegranate arils, coriander

Instructions

• Make Dough: Mix flours, spices, oil and water into a firm dough. Rest 30 mins.
• Fry Kachori: Roll into discs, fry until crisp and golden.
• Assemble: Break the top, fill with sprouts, potatoes, bhalle, onions, apple.
• Top & Serve: Add yoghurt, chutneys, spices, crushed papdi, sev, pomegranate and coriander. Serve immediately.

A crunchy, tangy Holi special delight!

A Classic Holi Treat bursting with flavour

Recipes by Chef Amardeep Singh Bhatia, Executive Chef, Jaypee Siddharth

Ingredients

• 1 kg refined flour, 1 kg khoya
• 50g each cashew nuts, pista, almonds
• 5g green cardamom, 20g fennel seeds
• 100g coconut powder, ghee as required
• Sugar syrup as required

Method

• Mix flour, ghee, and water to form dough. Knead and rest for 10-15 minutes.
• Cook khoya, sugar, dry fruits, coconut, and cardamom until thick.
• Roll out small dough balls into thin circles.
• Fill with the khoya mixture, fold, and seal edges.
• Fry in ghee until golden brown.
• Drain excess oil and serve warm or at room temperature.