A Glassful of Summer

Since you can't travel to far off lands to cool off, we bring their famed coolers to you. Through our series-

A Glassful of Summer

we bring refreshing beverages that are enjoyed around the world and can be easily made at home with just a few seasonal ingredients. 

Barraquito 

Spain’s boozy spin on morning espresso, Barraquito or Spanish layered coffee is the love child of espresso and dessert topped with liqueur. Served in a tall clear glass, it looks like art that you wouldn’t want to stir but will have to, since it tastes even better than it looks. 

And even though they have a saying in Tenerife, ‘there are no two Barraquito that would ever taste the same’, one can still try creating their spin on it at home! 

Aguas Frescas 

Ubiquitous on the streets of Mexico City, Aguas Frescas, are light non-alcoholic beverages and one of the most ultimate drinks to sip al fresco. Made from seasonal tropical fruits, seeds, flowers, and grains. Your creativity is the limit when it comes to making these refreshingly colourful drinks.  

  

Literally translated as ‘fresh waters’, these drinks go as far back as 15th century, when the Aztecs would journey from their farmlands to Tenochtitlan (now Mexico) to buy goods at the markets. During these voyages, they would collect fruit and muddle them in water to create hydrating beverages. Seeing that we can’t embark upon long voyages, for now, these drinks are a great way to cool off. 

While they are usually available in two sizes, chica or grande, we might agree that the best way to quench a big thirst is to drink them straight from the pitcher. Pro tip: save some to make popsicles for later! 

 

Maghrebi Mint Tea  

Maghrebi mint tea or Touareg lies at the heart of Moroccan hospitality and culture. A blend of gunpowder (loose leaf tea that is tightly rolled into tiny pellets) green tea and fresh mint leaves, it is sweetened with a generous amount of sugar and poured into traditional, embellished glasses, from a strategic height which helps aerate the tea, with quite a ceremonial flourish. 

Traditionally served three times in one seating —the steeping time lends a unique flavour to each serving of the tea—as described in the famous Maghrebi saying- 

The first glass is as gentle as life, 

the second is as strong as love, 

the third is as bitter as death. 

 

Spritz Veneziano 

If there is a drink synonymous with summer it’s the Spritz Veneziano or the Aperol Spritz—Italy’s most-loved aperitif—made from Prosecco, Aperol, and Spritz (a dash of soda water). 
 

Born in the forgotten city of Padua, back in 1919, Aperol remained a unique drink until the 1950s when it met ‘Spritz’ and revolutionized Italy’s drinking game. Now Spritz had been around the block since the Napoleonic wars, Austria had gained control of Northern Italy, but Italian wine was a little too bold for their palate, so the solution was to dilute it with a ‘spritz’ of water (eventually replaced by soda).  
 

A match made in beverage heaven, the bitter-sweet Aperol Spritz is an iconic drink that has very few variations. Venetians prefer it with dry white wine instead of sparkling Prosecco, and as for the garnish, sometimes an olive can replace the slices of orange. Widely known as the ‘most clinked cocktail of the world’, Aperol Spritz is a symbol of the ‘spirited’ Italian art of the aperitivo and the reigning mascot of Italian conviviality. 



Gin & Tonic 

Introduced by the army of the East India Company as a remedy to ward off malaria, Gin and Tonic became a popular summer cocktail in British India back in the 19th century. In the early years of 1970s and 80s, the world turned its back on G&T as poor-quality, mass-produced tonic waters used to drown out gin's flavours. Fast forward to today, when we surely have more potent anti-malarial drugs, but G&Ts or gintos—as they are popularly called these days—remain a drink of choice all over the world, thanks to the boom in craft gin distilleries and artisanal tonic options in the last decade.  

 

It's not our imagination: its scientifically proven that gin and tonic actually taste better together than apart. It is a classic drink that never disappoints, and while there exist a zillion variations of the original recipe —a good Gin & Tonic needs the precise mix of just the two ingredients for a perfect happy hour.  To turn it up a notch, instead of the classic lime wheel, garnish with orange peel, star anise, elderflower, a slice of ginger, cucumber, mint, or fresh rose petals..the list goes on. 

 

Sherbet 

Long before soft drinks or even refrigerators, there were 𝘴𝘩𝘦𝘳𝘣𝘦𝘵𝘴 or 𝘴𝘩𝘢𝘳𝘣𝘢𝘵𝘴, sweet syrups made from fruits, vegetables, herbs, and fragrant flowers. A drink so poetic that Lord Byron in one of his travel accounts wrote...
 

"𝘎𝘪𝘷𝘦 𝘮𝘦 𝘢 𝘴𝘶𝘯, 𝘐 𝘤𝘢𝘳𝘦 𝘯𝘰𝘵 𝘩𝘰𝘸 𝘩𝘰𝘵, 𝘢𝘯𝘥 𝘴𝘩𝘦𝘳𝘣𝘦𝘵, 𝘐 𝘤𝘢𝘳𝘦 𝘯𝘰𝘵 𝘩𝘰𝘸 𝘤𝘰𝘰𝘭, 𝘢𝘯𝘥 𝘮𝘺 𝘏𝘦𝘢𝘷𝘦𝘯 𝘪𝘴 𝘢𝘴 𝘦𝘢𝘴𝘪𝘭𝘺 𝘮𝘢𝘥𝘦 𝘢𝘴 𝘺𝘰𝘶𝘳 𝘗𝘦𝘳𝘴𝘪𝘢𝘯’𝘴."

Tokhm-e sharbat 

𝘡𝘢𝘬𝘩𝘪𝘳𝘦𝘺𝘦 𝘒𝘩𝘸𝘢𝘳𝘢𝘻𝘮𝘴𝘩𝘢𝘩𝘪, a Persian encyclopedia dating back to the 12th century, is the oldest record describing different types of sherbets in Iran. With a long-standing history in Persian cuisine, sherbets have come a long way and are perfect for long and hot summer days. 
 
One of the many popular summer drinks in Iran is 𝘛𝘰𝘬𝘩𝘮-𝘦 𝘴𝘩𝘢𝘳𝘣𝘢𝘵𝘪 or chia seed sharbat - made from chia seeds, lemon juice, and rosewater - it is generously poured into cups over lots of ice and offered to passers-by on the streets of Tehran during the summer months. 

 

Much like the rest of the world, India too has its antidotes for heat- a unique and diverse range of delicious drinks designed to keep us cool under the scorching sun. Summer is replete with classic coolers, made from seasonal fruits and few easily available ingredients from the kitchen, to instantly revive spirits. The Indian flavour palate is dominated by spices and they make an appearance in our drinks too! 

Sattu ka Namkeen Sherbet 

A drink fit for the big Indian appetite, Sattu Sherbet is packed with energy and can sometimes even be substituted for a meal. 
 
Sattu (grounded roasted black gram), one of the most common homemade nutritious powders in Bihar, Uttar Pradesh and Kolkata is a superfood in its own rightSavoury Sattu Sherbet is made using this roasted powder, rock salt, fresh herbs, and spices. 
 
For centuries, Sattu has been a staple travel food for the people of India. Back in the day when wheels were made of wood and getting to places would take days, even months, Sattu kept bellies fed and stamina high. Fast forward it to today - Sattu Sherbet is the perfect ‘desi’ cooler way to beat the heat from indoors. 

Aam Panna 

Aam Panna is synonymous with Indian summer. It packs memories of childhood days spent playing outside and coming back to a pitcher of this delicious drink waiting to be gulped down. As soon as summer kicks in and lush mango trees begin to weigh down, Indian households start preparing batches of this magical concoction. Made from cooked raw mangoes, sugar, salt, fresh mint and cumin seeds, Aam Panna is a sweet & sour drink with a spicy kick. An excellent thirst quencher, the drink is served chilled and can be consumed at any point of the day! 

Feast For The Senses

Feast for the Senses

Traditional recipes to celebrate Eid with loved ones at home.

Yakhni Pulao
Serving Size: 5-6 people

• 1 kg Basmati Rice
• 750 gm Goat Meat
• 2 medium Onions
• 2 tablespoons Fennel seeds
• 1 teaspoon Cumin seeds
• 2 tablespoons Coriander seeds
• 1 Garlic clove
• 1 small piece of Ginger
• 1 teaspoon Garam Masala
• 4 Bay Leaves
• 2-3 Green Cardamom
• 2-3 Black Cardamom
• 8-10 Black Pepper
• 10 Cloves
• 100 gm Ghee
• 2 tablespoons Ginger Garlic paste
• 100 gm Yoghurt
• Salt to taste
• 1 litre Water

Preparation:

1. Wash and soak the rice for around 2-3 hours.

2. Wash the meat and put it in a pressure cooker.

3. Peel and slice 1 medium onion, add to the pressure cooker.

4. Take the fennel seeds, cumin seeds and coriander seeds, and tie in a small piece of white cotton cloth (also known as a Bouquet Gurney).

5. Add 1 clove of garlic, 1 small piece of ginger, 2 green cardamoms, 2 bay leaves, 1 teaspoon garam masala, 1 teaspoon salt, your Bouquet Gurney and 1 litre of water to the pressure cooker.

6. Pressure cook till meat is nicely done (approx. 2 whistles on high heat and then simmer the heat and cook for 15 minutes).

7. Open the cooker once the pressure is released.

8. Check the meat for doneness and cook for some more time if required.

9. Remove the Bouquet Gurney and keep aside for later.

10. Pass the meat through a strainer and reserve the Yakhni (the stock).

11. Once you have removed the meat and the stock, add one cup of ghee to the pressure cooker.

12. Add 2 black cardamoms, 2 bay leaves, 8-10 black pepper and 8-10 cloves.

13. Add the meat.

 

14. Add garlic and ginger paste.

15. Mix and let it sit for 5-7 minutes.

16. Add yoghurt to the mixture (this keeps the meat from breaking apart).

17. Run the Basmati rice through a strainer to remove the water.

18. Add rice to the cooker.

19. Squeeze the Bouquet Gurney over your mixture to add maximum flavour.

20. Add your Yakhni (stock) to the cooker and ensure that the level of the stock is the same as the rice. (The level of the water should NOT exceed the rice)

21. Cook (with the lid open) on high heat till the mixture starts to boil.

22. Close lid and leave for 1 whistle.

23. After which, turn off the flame and leave for 15-20 minutes.

24. While your rice is simmering, peel and thinly slice 1 medium onion.

25. Fry the thinly sliced onions in a frying pan until they are golden brown.

26. Fluff the Yakhni Pulao with a fork and add the golden fried onions.

27. Serve hot with Raita

Shami Kebab 
Serving Size: 15 Kebabs (approx.)

• 600 gm mince Goat meat (Keema)
• ½ cup (or 100 gm) Chana Dal
• 2 medium Onions
• 1 tablespoon Ginger Garlic paste
• 1 teaspoon Salt
• 1 teaspoon Aamchur (Mango powder)
• Coriander leaves (to taste)
• 2 Green Chillies
• 1 cup Water
• Cooking Oil

Preparation:

1. Soak 100 gm of chana dal in water for 30 minutes.

2. After 30 minutes, run the chana dal through a strainer and add to pressure cooker.

3. To the pressure cooker add 600 gm mutton keema, 1 medium onion (peeled and sliced), 1 teaspoon garam masala, 1 teaspoon aamchur (mango powder), 1 tablespoon ginger garlic paste, 1 teaspoon salt and 2 solid red chillies.

4. Add 1 cup of water and mix ingredients together.

5. Pressure cook (approx. 3 whistles on high heat and then simmer the heat and cook for another 5-7 minutes before removing from the heat).

6. Open the lid and put mixture into a bowl.

7. Let the mixture cool to room temperature.

8. Once it is at room temperature, mix in a blender till fine and paste like, and put in a bowl.

 

9. Add 1 medium onion (peeled and sliced omelette style), coriander leaves (sliced and chopped) and green chillies (finely sliced and chopped) to the mixture.

10. Take handful of the meat mixture, roll into small balls and flatten to resemble a tikki.

11. Once made, leave in fridge for 15-20 minutes.

12. Add 2 tablespoons of oil to a frying pan on low heat.

13. Take 2 – 3 kebabs at a time and fry in the frying pan.

14. Let each side sit for 4-5 minutes (or till it turns brown) before flipping it over.

15. While it cooks, add one more teaspoon of oil.

16. Once both sides are golden brown and slightly crispy, remove from the pan and serve!

Seviyan

• 250 gm Vermicelli
• ½ kg Ghee
• 2 kg Milk
• 600 gm Sugar
• Juice of 1 Lemon
• Kewda
• Almonds

Preparation:

1. Break the vermicelli or seviyan into small pieces (around ½ an inch).

2. Roast the pieces in a pan till brown and keep aside (skip this step if the store bought seviyan is already brown).

3. In another frying pan, heat the ½ kg ghee.

4. Add 3-4 green cardamoms.

5.  Add the browned seviyan.

6. In a separate pan, heat the milk (on low heat).

7.  Mix the sugar into the seviyan mixture and stir well.

8. Add the heated milk to the seviyan (on low heat).

9. Squeeze 1 lemon into the mixture.

10. As the mixture heats and cooks, you will see the milk slowly begin to dry and the mixture begins to thicken. Turn off the flame.

11. Add ½ teaspoon of kewda for fragrance.

12.  Soak almonds and slice thinly.

13.  Remove your seviyan into a dish and garnish with chopped almonds.

Delhi’s Cocktail Hour Recipes

Delhi's Cocktail Hour Recipes

Punch Number 9 
Starring the Windsor Parfait Glass

• Jasmine Grey Goose
• Vodka
50 ml 
• Pour in some Campari 
• Sweeten with Cinnamon Honey 
• Add a splash of Lime Juice  
• Don’t forget some Passion Fruit Syrup  
• Add Pineapple Juice to taste 
• Top it up with Champagne 
• Finish with 3 dashes of Angostura Bitters 
 
(Drink responsibly) 

Shigari Shoulder 
Starring the Honey Bee Stem Glass 

• Monkey Shoulder 
• Add Aperol  
• Stir in the Sour Mix 
• Add Shisho Leaves 
• Mix in the Gari 
 
(Drink responsibly)

Wake Me Up 
Starring the Le Leyonnais Tumbler 

• Lime Juice10ml 
• Sugar Syrup5ml 
• Kahlua10ml 
• Black Label, 45ml 
 
(Drink responsibly)

Earl Sour  
Starring the Honey Bee Stem Glass 

Earl Grey Infused
• Gin
60ml 
• Egg White1 
• Simple Syrup15ml 
• Lime Juice15ml 
• Garnish with Lemon
• Zest
 
 
(Drink responsibly) 

Berry Margarita  
Starring the Blush Champagne Coupe 

• Run a Lime wedge around the rim of your glass and dip it in salt  
• Add Tequila45 ml 
• Triple Sec15 ml 
• Berry Compote15 ml 
• Lime Juice15 ml 
• Garnish with Orange
• Rind and Cherries 
 
 
(Drink responsibly) 

All Sorts of Hanky Panky   
Starring the Le Leyonnais Wine Glass 

• Gin, 30ml 
• Sweet Vermouth30ml 
• Fernet Branca7.5ml 
• Garnish with Orange
• Rind and Cherries

 
(Drink responsibly) 

Quantum   
Starring the Eskander Glass 

• Whisky 
• A splash of Fresh Lime  
• Add Pomegranate
• Molasses 
 
• Top with Ginger Ale  
• Finish with Rhubarb Bitters 

 
(Drink responsibly) 

Blueberry Bramble   
Starring the Windsor Wine glass 

• A base of Gin/Vodka 
• Blueberry Syrup 
• Black Grape Juice 
• Fresh Lime 
• All shaken and served straight.
 
(Drink responsibly) 

Saz Gin Fizz   
Starring the Le Leyonnais Tumbler

• Gin60ml 
• Coconut Cream30 ml 
• Vanilla Syrup15 ml 
• Lime Juice10 ml 
• 2 Dashes of Orange
• Flower Bitters
 
• Egg Whites2 
• Soda90 ml

 
(Drink responsibly) 

Language of Flowers

Language of Flowers

Nature

A profound source of inspiration and joy, flowers are at the heart of our creations, keep us company at our workspaces, and are an everyday celebration at our stores.

“I must have flowers, always, and always.”
― Claude Monet

Integral to our design DNA, motifs of blooming flowers appear abundantly across our textiles, tableware, apparel, and other products. ‘Language of Flowers’ is an ongoing series expressing our fondness for flowers, especially those that immensely delight us and fuel our imagination and thoughts. Through a series of posts and stories we introduce you to our favourite blooms – from our repertoire of timeless Mughal florals to exotic island flora and signature Good Earth flowers like the desi Gulab, Rajnigandha and Mogra amongst others. 
 
For Part I of this campaign, we bring you a selection of our 6 most loved wild flowers that carpet the Himalayas at this time of the year – which were also the design inspiration for our Spring’20 collection. 

RHODODENDRON (Rhododendron arboreum)

The radiant Rhododendrons are known to herald the onset of Spring in the Himalayas, blooming in joyous profusion commonly in shades of red and white, but also pink and purple, and sometimes orange and yellow. The name is derived from the Greek words, ‘rhodon’ meaning rose and ‘dendron’ meaning tree. And yet, a rose by any other name…isn’t a rose! 

HIMALAYAN WILD ROSE (Rosa brunonii) 

A pride of the Himalayas, these delicate blossoms in pink and white cloak the valleys in late spring and are a sight for the eyes. 
 
Also known as Himalayan musk rose, it has an intoxicating fragrance and its tiny red fruit, the rosehip is widely used in teas and oils for its calming, detoxifying properties and other nutritional benefits. 

HIMALAYAN HONEYSUCKLE (Leycesteria formosa) 

The Queen of Himalayan Flowers, it draws us with its striking shade of blue and the delicate crepe-like texture like that of regular poppies. The Valley of Flowers and Hemkund Sahib treks in Uttarakhand offer spectacular sights of beautiful Blue Poppies in all their springtime glory. 

HIMALAYAN BLUE POPPY (Meconopsis baileyi)

Next up in the ‘Language of Flowers’ series is The Queen of Himalayan Flowers. It draws us with its striking shade of blue and the delicate crepe-like texture like that of regular poppies. The Valley of Flowers and Hemkund Sahib treks in Uttarakhand offer spectacular sights of beautiful Blue Poppies in all their springtime glory. 

MAGNOLIA (Magnolia campbellii, Magnolia champaca)

We bring you Magnolias in all their magnificence. Named after a 17th century French botanist, Pierre Magnol, two of its popular varieties – Magnolia campbellii with its soft cream or white petals and Magnolia champaca (also, known as the Himalayan champaca) in shades of yellow-orange, bloom in abundance in the mountain valleys, bringing renewed joy each spring. The Champacas, which also grow in the southern part of the country, are used for worship at temples or worn in hair by women. The fragrant flower was also a prominent motif in our Annual Design Collection 2019-20, Maladvipa.

BALSAM (Impatiens glandulifera) 

Himalayan Balsam, Indian Balsam, Rose Balsam, Gul Mehndi…just some names for these bright pink blossoms that are native to the Himalayas, flowering majorly in Kashmir and Uttarakhand in altitudes between 2000-2500 metres with some exceptional discoveries at 4000 metres too. Their origin in the mighty mountains earned them the moniker of ‘Kiss-me-on-the-mountain’ while their hooded shape has been compared to a policeman’s helmet.

Romi Chopra’s Soups

Romi Chopra's Soups

Soup has no competition, no detractors. There are no conflicting opinions about it. It is enjoyed by everyone, loved by all. New Delhi’s resident Renaissance Man and gourmand, Romesh ‘Romi’ Chopra, shares his favourite #SoupForTheSoul recipes. Presenting three heartwarming broths—and the stories behind them—from Romi’s kitchen.

Chicken Broth

While bone broths came into the culinary limelight as a superfood only a few years ago, Romi Chopra—known as one of Delhi’s most stylish aesthetes—has been making it at home ever since he can remember. Come Winter, there is always a large pot on the boil in his kitchen, where the alchemy between chicken bones and the simplest of ingredients create a light, flavoursome, clear soup. Served in our Rosabagh Generous Cup, it is an ideal substitute for afternoon tea, adds Romi.

To make this #SoupForTheSoul at home, you will need:

• Chicken soup bones: 1 bird
• Onions: 2, roughly chopped
• Carrot: 1, peeled and chopped
• Celery: 2 sticks, washed and chopped
• Garlic: 8 whole cloves
• Cinnamon: 1 stick
• Thyme: Fresh, a handful
• Bay leaves: 4
• Whole Black Pepper: 1 teaspoon
• Cloves: 1 teaspoon
• Water: 2 litres
• Salt and Pepper: To taste
• Parsley: Chopped, to garnish

PREPARATIONS:

In a large pot, place the soup bones and cover with water. Then place on medium heat and wait till the water comes up to a gentle simmer. Into this, add all the other ingredients, and cover and cook on gentle simmer for an hour. Uncover, and using a serving spoon, remove the scum that will have appeared on top of the broth. Cover and cook for another hour and repeat the process. Cover and cook on gentle simmer for 7 hours, then strain it through a sieve. You may bottle this broth and refrigerate for up to a week. Reheat and serve in a mug with a sprinkle of black pepper and chopped parsley.

Enjoy with hot garlic bread!

Turnip Soup

For too long has the humble turnip been sneered at, says Romi Chopra, one of Delhi’s most stylish tastemakers. Taking inspiration from the many train journeys he enjoyed as a child—on which a hearty, mixed-veg soup was the staple—he, along with his cook of 27 years, Balram, created a soup that celebrates the flavour and texture of this oft-ignored Winterroot vegetable. The trick lies in not overcooking the turnips, carrots, and peas, he stresses. They must have a ‘bite’. Poured into our Sea Jasmine Generous Cup, this home-style #SoupForTheSoul is perfect for early evening hunger pangs and will still leave you with enough room for dinner.

To make it at home, you will need:

• Turnips: 2, peeled and finely diced
• Carrot: 1, peeled and finely diced
• Peas: 1 cup, shelled
• Vegetable Stock: 1 litre
• Flour: 1 tablespoon
• Butter: 3 tablespoons
• Milk: 1 cup
• Salt: To taste

PREPARATIONS:

Heat a pan to medium, add butter, and throw in the turnips, carrots, and peas. Sauté them till the turnips are soft. Add in the flour and stir well, and then add the vegetable stock. When it all comes to a boil, add in the milk and salt to taste. Simmer for 10 minutes, and then serve steaming hot in a mug.

Be sure to give a spoon for the veggies!

Tomato Soup

Because it is not native to India—the tomato came to us in the early 16th Century from South America via the Portuguese—the way we have treated it is noticeably different from how the rest of the world uses it. Anywhere else, says Romi Chopra—one of the Capital’s original style setters—the ubiquitous Tomato Soup is rather sweet. At his home, though, it takes on a spicy avatar, with the addition of beetroot and the zing of ginger that lend spice and warmth to this ‘desi’ recipe. Served in our gold-accented Khiva Generous Cup, it is an ideal soup for cold evenings spent chatting by a warm fire.

To make this #SoupForTheSoul at home, you will need:

• Onions: 2, finely sliced
• Beetroot: 1, peeled and chopped
• Garlic: 3 cloves, finely Chopped
• Ginger: 1-inch piece, roughly smashed
• Tomatoes: 5, roasted, peeled, and chopped
• Celery: 2 sticks, washed and chopped
• Whole Black Pepper: 1 teaspoon
• Cloves: 1 teaspoon
• Vegetable stock: 1 litre
• Butter: 2 tablespoons
• Salt and Pepper: To taste
• Cream and chopped Coriander: To garnish

PREPARATIONS:

Heat a pan to medium, add butter, and throw in the garlic. Sauté for a minute, and add the onions, ginger, and beetroot. Sauté till the onions are soft, and add the tomatoes, celery, black peppercorns, and cloves. Break down the tomatoes with a spatula and add the vegetable stock and salt to taste. Cover and simmer on medium heat for 15 minutes, and then blitz in a blender till smooth. Strain with a sieve and serve in a mug garnished with a swirl of cream, a sprinkle of black pepper, and chopped coriander leaves.

Enjoy with buttered toast!

Seasonal Spring Cooking

Seasonal Spring Cooking Recipes

Strawberry Spinach Salad

Begin your meal on a healthy note with this farm-fresh Strawberry Spinach Salad. Savour a burst of flavours and textures as the sweet notes of strawberries juxtapose with spinach and piquant feta, topped with crispy pecans. Beautiful, healthy, and always a crowd-pleaser!

(Recipe credit: https://www.wellplated.com)

 

INGREDIENTS:

FOR THE STRAWBERRY SPINACH SALAD:
• 1/4 cup raw pecans
• 1/4 small red onion
• 140 grams fresh baby spinach
• 450 gram strawberries
• 1/4 cup crumbled feta cheese

FOR THE POPPY SEED DRESSING:
• 1/8 cup balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/3 tablespoons poppy seeds
• 1/3 tablespoons honey
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt

 

PREPARATIONS:

• For the pecans, preheat the oven to 350 degrees F and bake for 8 to 10 minutes, on an un-greased sheet, until the pecans smell fragrant and the center turns tan in colour. Transfer to a cutting board and chop roughly.

• Place the thinly sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.

• To prepare the dressing, whisk together all the dressing ingredients in a small mixing bowl, until well combined.

• To assemble the salad, place the spinach and strawberries in a large serving bowl. Drain the red onion and add to the mix. Drizzle the dressing over the salad and toss to coat the leaves, as preferred. Add the feta and pecans. Toss lightly to combine, and voila

Pasta Primavera

As a hearty yet healthy main, we love a classic Pasta Primavera. Angel hair pasta in buttercream & parmesan tossed up with a bouquet of seasonal veggies. This version is a pared-down rendition of the classic recipe, simplified and lightened up for modern tastes.

INGREDIENTS:
(Serves 4)

• 350 g spaghetti
• 1 bunch broccoli chopped
• 250 g red pepper sliced
• 100 g onion (about 1 cup) finely chopped
• 2 cloves garlic minced
• 1/4 cup extra virgin olive oil divided
• 1 bunch asparagus tips only - see note
• 2 tbsp Italian parsley (packed) plus more to garnish
• parmigiano-reggiano cheese to finish
• black pepper to finish
• 1 tbsp butter

PREPARATIONS:

1. Bring a large pot of water to a gentle boil. Chop the broccoli and add to the pot, to boil for 2 minutes. Drain and rinse with cool water, then set aside.

2. Bring a large pot of lightly salted water to a boil. Cook the spaghetti, then drain and set aside. Retain a cup or so of the pasta water to add to your sauce.

3. To make the soffritto, heat two tablespoons of olive oil over medium heat in a large frying pan and add the onion to sauté gently for about 2 minutes. Add the garlic and parsley and continue to sauté until the onions are soft and slightly coloured and the parsley is dark; about 10-15 minutes.

4. Add the peppers and asparagus to the soffritto and sauté 3-4 minutes. Add the broccoli, and saute for an additional 2 minutes. Add splash of pasta water to keep the sauce loose and moist.

5. Combine pasta and sauce, and let them stand for a minute or so to allow them to soften and cook slightly. Serve, garnished with plenty of freshly ground black pepper and Reggiano-Parmigiano cheese.

Garlic Dip

When the curators of some of Delhi's best culinary experiences share a recipe, we follow. According to the folks at DSSC, a healthier alternative to the usual Cheese Jalapeño dip, is this yogurt-based condiment, best served cold with chips or veggies.

(Recipe credit:  https://www.diversivore.com)

 

INGREDIENTS:

-3/4 cup plain greek yogurt
-1 Garlic clove
-2 tablespoons chopped chives
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/4 teaspoon dried dill
-1 tablespoon lemon juice
-1 tablespoon olive oil

PREPARATION:

Mix it all in a jar and store it in the fridge for snacking emergencies.

Lemon Cake

And to round things off, indulge in some much-needed procrasti-baking (...baking to put off more pressing work demands) with a very British cake, infused with fresh lemons and topped with sweet buttercream. Don’t forget to clean up and give yourself a pat on the back for being a true domestic goddess!
(Recipe credit: Good Food Magazine)

INGREDIENTS:

• 70g softened unsalted butter
• 120g caster sugar
• 2 medium eggs
• 140g self-raising flour
• 1 tsp baking powder
• finely grated zest 1 lemon
• 1 tbsp lemon curd • 2 tbsp full-fat milk

For the drizzle topping
• 30g granulated sugar
• juice 1 lemon

For the feather icing
• 250g icing sugar
• 3 tbsp water
• Lavender petals

PREPARATIONS:

• Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment. • Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until everything is combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.

• Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin.

• Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Spoon into a disposable icing bag.

• Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Leave to set and add lavender petals for an elevated finish.

Anahita Dhondhy X Good Earth Spring Harvest Series

Anahita Dhondhy X Good Earth Spring Harvest series

Sunflower Cress Salad with Asian Dressing

Serving: 1 big bowl

INGREDIENTS:
Sunflower leaves / cress – 100gm
Onions – fine chopped – 1no
Tomatoes – fine chopped – 1no
Green chilli – fina chopped – 1 no
Red chilli fresh -1 no
Red radish – fine slices – 2no
Red and yellow bellpepper – ½ - fine chopped

For the dressing:
Olive oil – 2tbsp
Sesame oil -1 tbsp
Chilli sauce – 1 tsp
Soy sauce – 1tsp
Jaggery powder – 1tsp
Vinegar (any) – 1tsp
Lemon – 1 no
Salt and pepper to taste
Roasted sesame and sunflower seeds to garnish

PREPARATIONS:

1. Wash the cress and dry on a paper towel

2. Cut all the veggies and keep ready

3. Make the dressing by whisking everything in a bowl.

4. It should be sweet, sour and a little spicy

5. Mix everything by tossing it very lightly.

6. Garnish with sesame seeds and sunflower seeds

Farmers Bowl with Seasonal Veggies

Serving: For two bowls

INGREDIENTS:

• Beets – 2
• Radish pickled – 2
• Sweet potato roasted – 2
• Green leafy salad – 50gm
• Pomergranate
• Cherry tomatoes
• Pickled kohlrabi
• Caramelized / pickled onions – 50gm
• Simple dressing – 20ml
• Hung curd – 50gm
• Cooked millets – 100gm
• Strawberries
• Carrot – 2no
• Salt and pepper to taste
• EVOO - drizzle
• Nuts, seeds as you like, lemon and cress to garnish

PREPARATIONS:

1. Steam/ roast sweet potato keep aside.

2. Pickle beets, radish, kohlrabi separately.

3. Wash the greens, cress and fruits.

4. Keep pomegranate seeds and half the strawberries.

5. Make carrot ribbons.

6. Cut cherry tomatoes

7. Once everything is ready, start assembling the bowl.

8. Plate artfully, garnish and you’ve got yourself a beautiful farmers seasonal bowl!

Desi Gajar Hummus on Toast

Serving: Makes two bowlfuls – 500gms

INGREDIENTS
• Lal gajar 4
• White gajar 2
• Oil 1tbsp
• Butter 1 tbsp
• Garlic 2 tbsp
• Boiled chickpeas 2cups
• Salt and pepper to taste
• Tahini 1 tbsp
• Extra virgin olive oil – 2 tbsps and 2 tbsps on top to drizzle
• Lemons – 1
• Krishi cress herbs to garnish
• Chilled Kombucha
• Thin toast / lavaash bread to dip

 

PREPARATIONS:

1. Wash the cress and dry on a paper towel

2. Cut all the veggies and keep ready

3. Make the dressing by whisking everything in a bowl.

4. It should be sweet, sour and a little spicy

5. Mix everything by tossing it very lightly.

6. Garnish with sesame seeds and sunflower seeds

Good Earth on Holiday Playlist

Good Earth on Holiday Playlist

We’re pleased to introduce Maladvipa, our design theme for 2019-20. The designers at GoodEarth were inspired by the tropical abundance of the Maldives—the true jewels of the #IndianOcean—and have translated the country’s lush flora and fauna into delightful designs. Join us as we dive into the moods, stories, and motifs of Maladvipa.

Follow us on Instagram to discover more
@goodearthindia

Good Earth x Soneva- The Seaside Playlist

Good Earth x Soneva- The Seaside Playlist

With our popup store opening at the luxury destination, Soneva Fushi (@discoversoneva) in the Maldives in #June this year, this was the beginning of a multi-faceted collaboration. This resort is nestled on a coral atoll surrounded by the vast Indian Ocean. Our new capsule collection—the Soneva Edit—is inspired by the islands’ lush greens, glistening sun-soaked sands, and alluring blue waters

To celebrate this unique association, we present the Good Earth X Soneva playlist, featuring the sounds of breezy tropical islands for easy weekend listening 

Follow us on Instagram to discover more
@goodearthindia

Pero Fall-Winter 2019

Good Earth
presents
Péro x The Woolmark Company

Fall/Winter 2019
Good Earth Khan Market, New Delhi

For their Fall ’19 collection, Péro joined hands with The Woolmark Company and the master weavers of Kullu in Himachal Pradesh as part of Woolmark’s ‘Grown in Australia, Made in India’ initiative. They wove fine Australian Merino wool into bold patterns, highlighted with motifs in bright colours reminiscent of Kullu’s traditional shawls. Péro then reinterpreted these fabrics into contemporary silhouettes—jackets, tops, trousers, dresses—ideal for layering in the north Indian winters.

Wool not only formed the base of the collection, but was also used in innovative ways to embellish various styles. Oversized floral appliqué and couching, highlighted with delicate beadwork and hand embroideries, give this collection a playful twist that’s signature Péro.

Good Earth Crafts Edit

The Good Earth Crafts Edit

From the hands of master artisans to your
homes we invite you to discover India’s astounding craft heritage

 

On the global stage, one of the things that sets India apart is its craft heritage. These are unique practices that go back uninterrupted for hundreds—if not thousands—of years. Our abundance of natural resources and human ingenuity have given us an inexhaustible spectrum of handicrafts that have only become more refined over long periods of royal patronage.

 

These timeless traditions are at the heart of our work at Good Earth. For 23 years and counting, we have worked closely with craftspeople and communities who, generation after generation, safeguard this infinite cultural patrimony. As we celebrate our 73rd Independence Day, we bring you the crafts that have inspired us and given us some of our best loved products.

Click on the crafts below to shop

AJRAKH | Gujarat

Handwoven cotton and silk, resist-printed and hand-dyed in natural indigo, madder and black

BLOCK PRINT | Rajasthan

Hand-carved wooden block patterns precision printed by the hands of master craftsmen

BROCADE | Uttar Pradesh

Sumptuous handwoven silk jacquard textiles shot through with pure silver and gold threads to form intricate motifs

CHANDERI | Madhya Pradesh

Handspun silk and cotton woven together to achieve a diaphanous, breathtaking textile coveted by the nobility

CHIKANKARI | Uttar Pradesh

Raised, hand-done cotton threadwork on diaphanous mul cottons that creates a shadow effect

DABU | Rajasthan

Handwoven cotton and silk hand-block printed and mud-resist dyed in natural indigo

KALAMKARI | Andhra Pradesh

The finest hand-drawn designs that use only vegetable and mineral colours

KANSA | Odisha

Tableware and utensils in bell-metal that’s heat-cast, beaten, and crafted by hand

MALKHA | Tamil Nadu

Made of handspun and handwoven cotton, the name comes from combining mul and khadi

Cocktail Hour with Karina Aggarwal

Cocktail Hour

 with Karina Aggarwal,
Beverage Expert and Consultant

Entertaining

She can make delicious drinks with
the easiest ingredients, and swears
by the basics of bartending.
Join Karina as she shows us how to
mix the best (and booziest) Negroni.

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“For a long time, we have made cocktails to be these really exclusive things that you have to go out to have... But at home, it’s so simple. You just need to stock your bar with about four different things. The rest comes from your kitchen anyway.”

Follow us on Instagram to discover more
@goodearthindia | #RevivalCollections

A Luxurious Lunch with Dhruv Oberoi

A Luxurious Lunch with Dhruv Oberoi

Executive Chef, Olive and Serai at Olive, New Delhi | With every menu he puts together, his culinary creations become more and more decadent. Join Dhruv as he serves up a Moroccan fantasy for the midday meal.

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Serai
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Serai
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Serai
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Nishaat
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“When I style a menu or a table, the only thing I keep in mind is the experience and the concept...Lunch for my guests needs to be filing; it needs to be substantial...”

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@goodearthindia | #RevivalCollections

Breakfast of Champions with Sahil Marwaha

Breakfast of Champions with Sahil Marwaha

Style

Partner Founder, Beam & Words | Known as Delhi’s Breakfast-Bowl Boy— thanks to his yummy (and healthy) Instagram feed—he whips up delicious morning meals in moments, and serves them with style.

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Malabar
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“People often say that breakfast is the most important meal of the day I vouch for that. It’s a great kickstart for me... It’s something I love eating, and that’s why I’ve started creating it for myself every morning now.”

Follow us on Instagram to discover more
@goodearthindia | #RevivalCollections

Dinner For Two with Eeshaan Kashyap

Dinner For Two with Eeshaan Kashyap

Restaurateur and Culinary Expert | Running some of Delhi’s most awarded restaurants, his expertise lies in creating unforgettable experiences through food, ambience, and service. Here, he talks about his love for all that’s Indian.

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Kansa
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Kansa
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Kansa
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Kansa
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Kansa
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Kansa
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Kansa
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Kansa
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“I don’t wait for a birthday or a special day... I love the concept of a thali; it’s a combination of all the regional foods put together. For me, the gold of the Kansa, the green of the betel leaves, and the red from the roses forms happiness on the table.”

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Time for Tea with Shreya Soni

Time for Tea with Shreya Soni

Founder, Delhi Secret Supper Club | The capital’s most sought-after host and curator of creative experieces, she talks about making teatime special by mixing flavours, flowers, and fun at her table.

I00135303 https://www.goodearth.in/myapi/product_by_sku/?sku=I00135303 res: {"get_absolute_url":"/catalogue/rosabagh-cup-saucer-set-of-4_8294/","pricerecords":{"USD":215.0,"INR":9800.0,"GBP":150.0},"discounted_pricerecord":{"USD":215.0,"INR":9800.0,"GBP":150.0},"collection":"Rosabagh","sku":"I00135303","id":8294,"title":"Rosabagh Cup & Saucer (Set Of 4)","images":[{"id":305853,"product_image":"https://djhiy8e1dslha.cloudfront.net/media/images/product/SM/Rosabagh%20CupSaucer%204I00135303septm.jpg","badge_image":"","badge_image_pdp":"","caption":"","display_order":0,"date_created":"2020-07-01T04:42:25.923359Z","social":false,"product":8294}],"published":true}
Rosabagh
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I00151468 https://www.goodearth.in/myapi/product_by_sku/?sku=I00151468 res: {"get_absolute_url":"/catalogue/indus-spoon-rest-set-of-2_9543/","pricerecords":{"USD":40.0,"INR":2000.0,"GBP":30.0},"discounted_pricerecord":{"USD":40.0,"INR":2000.0,"GBP":30.0},"collection":"Indus","sku":"I00151468","id":9543,"title":"Indus Spoon Rest (Set of 2)","images":[{"id":290708,"product_image":"https://djhiy8e1dslha.cloudfront.net/media/images/product/SM/I00151468IndusSpoon%20Rest.jpg","badge_image":"","badge_image_pdp":"","caption":"","display_order":0,"date_created":"2020-06-22T12:53:47.395698Z","social":true,"product":9543}],"published":true}
Indus
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I00185485 https://www.goodearth.in/myapi/product_by_sku/?sku=I00185485 res: {"get_absolute_url":"/catalogue/tapas-2-tier-stand_18818/","pricerecords":{"USD":150.0,"GBP":105.0,"INR":6500.0},"discounted_pricerecord":{"USD":150.0,"GBP":105.0,"INR":6500.0},"collection":null,"sku":"I00185485","id":18818,"title":"Tapas 2 Tier Stand","images":[{"id":306431,"product_image":"https://djhiy8e1dslha.cloudfront.net/media/images/product/SM/I00185485-1558695731.jpg","badge_image":"","badge_image_pdp":"","caption":"","display_order":0,"date_created":"2020-07-08T12:14:59.809557Z","social":false,"product":18818}],"published":true}

“It’s so interesting... how you move from sweet and savoury and crunchy, and the different layers that could tingle your senses... And the interjection of happy flowers on the table. And somehow it makes the whole teatime tradition so much more special.”

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Pichwai: The Dance of Krishna

Pichwai: The Dance of Krishna

Ornate, handpainted temple hangings that bring alive the legends of the deity 

 

The word Pichwai has its roots in the Sanskrit pich (behind) and wai (hanging). A traditional art form that emerged in the 17th Century at the Nathdwara temple in Rajasthan, Pichwais are intricate paintings dedicated to Shrinathji and are typically hung behind the idol of the deity in local shrines. These elaborately handpainted artworks celebrate the different moods and expressions of Krishna, and mostly depict temple rituals like the adornment (shringaar) of Shrinathji according to the seasons or festivals in the Pushtimarg calendar: Janamashtami and Gopashtami, for example. A popular depiction of Krishna found in Pichwais is the Chappan Bhog (a feast of 56 delicacies) rendition as an offering to the deity. Elements of the Indian monsoon like the peacock, the lotus, and even his beloved cows are featured prominently and repeatedly. 

 

Over time, Pichwai painting came to be practiced in various local styles. The most recognisable among these are the Nathdwara style known for its expressive portraitures, the Deccan or Hyderabadi defined by a liberal use of gold and silver leaf, the dynamic and fluid Kota-Bundi style, and the Kishangarh style inspired by Mughal miniatures. 

 

As an endeavour to preserve and revive this sacred art form, we present contemporary renditions of traditional Pichwai paintings in collaboration with The House Of Things, curated exclusively on our web boutique for a limited time.

One God, Many Avatars

From dancing to eating, cow-herding to flute-playing, Pichwais depict the many moods of Lord Krishna

Shrinathji Morkutir Pichwai: An ode to the Monsoon, this colourful Pichwai features Shrinathji playing his bansuri (flute), surrounded by dancing peacocks and his beloved cows.

Shrinathji Duhera Manorath: Painted in the Mughal miniature style, this intricate Pichwai depicts the ritual dressing (shringaar) of Shrinathji before a Chappan Bhog ceremony.

Shri Gokulchandramaji Gopashtami: Symbolising Lord Krishna as the Gokulchandrama (the moon of Gokul), this Deccan-style Pichwai features the deity in a Tribhanga (three-body-bends) posture.

Gopiyo Ki Pichwai: Rendered on a dark background with gold leaf detailing, this exquisite Pichwai depicts four Gopis in adulation of Shrinathji.