Sunday, August 31, 2014

Send Bengali Mishti All Over India with My Sweet Store


I know that many people like sending sweets all over India, but generally they are stuff which would last a week, because frankly speaking, it is difficult to send chhana based sweets too far, because they tend to spoil quickly. However, have you checked out My Sweet Store yet? They promise to send freshest products within a very short time, and they have tie-ups with some of the top sweet stores of Kolkata, namely Girish Chandra Dey and Nakur Chandra Nandy, Balaram Mullick and Mithai.

The online portal is now thinking of more tie-ups and offering seasonal mishti. The packages are pretty reasonable, and a INR 299/- package generally contains more than 10 mishti. The best part? They deliver pretty quickly. I know because I sent some sweets from Girish Nakur, my favorite sweet store, to a friend in Bangalore. I placed the order in the middle of the night, and the next afternoon, my friend put up a status saying that he had received his mishti.

He was super impressed by the service and the quality of the sweets too! "Fresh, perfectly wrapped, and we received it cold", is what he said to me when I asked him how he liked it. Needless to say, his family loved it, and his parents sent me many thanks as well. The best part was the very short time within which My Sweet Store had delivered - less than 24 hours, if I may say so.

Now that's what I call amazing service.


 
The owner of My Sweet Store is an enterprising little lady, Atrai. I asked her about herself, and this is what she told me: 

I am an accidental entrepreneur, proud mother of 2 and hard core sweet lover. After my daughter was born I took a sabbatical to spend time with her. But after my son was born I started missing not having a work life. I did not want to go back to working but I wanted to do something on my own.  While looking for ideas I remembered how I missed Bengali sweets and how there were no good sweet shops in Mumbai and  much I wanted to start a sweet shop in Mumbai. And that’s how My Sweet Store came into being.  I wanted to make the seriously yummy Bengali sweets available in part of India. My Sweet Store is my humble effort to make sweets available at your doorstep at the click of a mouse.

I  have started with Bengali sweets because we are based out of Kolkata and right now, and I am yet to meet anyone who doesn’t love Bengali sweets or Mishit Doi. This is just a start, and I would like to include every amazing sweet sold in India. Just like that someday this site will have ghewar, petha, pera, mysurpa, Motichur ke laddu … The list is just too big and I consider this space to be too small.

What makes us special though is the ability to transport the most perishable sweets like Mishti Doi, which we send fresh anywhere in India. 

This is not just about us, but also our partners. We have partnered with the best sweet makers and I would like to give a brief introduction to two of my favorites.


Nakur (Girish Chandra Dey and Nakur Chandra Nandy )

170 years ago, in 1844 father and son in law duo - Girish Ch Dey and Nakur Chandra Nandy started this shop in the present location. Even now the shop retains the old world feel and amazing taste. Their sandesh is so good that during Kolkata Knight Riders IPL championship winning celebration their special sandesh cake was ordered. Our favourite is Nakur’s monohora – true to its name this sweet will steal your heart. This delicacy has a layer of sugar, gur ( jaggery), or mango pulp depending on the season. Our friend Partha Nandy is the fifth generation Nandy who works tirelessly to ensure that your favourite sandesh is made with the best ingredients, hygienically and lots of love.

Radharaman Mullick and Balaram Mullick

Balaram’s have been creating misti magic since 1885. This shop was started by Ganesh Chandra Mullick. He came to Calcutta from Konnagar took up a job in a sweetshop in North Calcutta as a karigar (worker).But being an entrepreneurial guy decided to start up in the then sparsely populated Bhawanipur. His decision to start a shop in Bhawanipur was a smart one, as North Calcutta was overcrowded with sweet shops. The shop became established quickly and found many patrons including Sir Ashutosh Mukherjee. The legacy of Ganesh Chandra Mullick was carried forward by his brother Balaram Mullick and his son Radharaman Mullick. With the passage of time the Balaram’s has become a throbbing venture of five generations.   

I am very happy to say that My Sweet Store is going to be a great way to send sweets to friends and family members who bemoan the absence of good Bengali mishti. Currently, there are plans to include more sweet shops, and if you want to send sweets in bulk packaging, that can be arranged too! I love the variety of packages they offer, long list of good sweets, reasonable pricing, and the fact that they serve quality stuff in a very short time. Check out the page today! 




Friday, August 29, 2014

Mama Mia! – New Flavours @ New Address



The pioneer of gelato, Mama Mia! is proud to announce the launch of its third gelateria and introduces its two new enthusiastic owners, and of course a whole new range of products and flavours. Present at the occasion on Wednesday, 27th August, 2014 at its new standalone store on Loudon Street to support the brand was Italian consulate Cesare Bieller.



Adhiraj and Akshat introduce to Kolkata for the first time the concept of Artisanal flavours keeping up to the Mama Mia! tradition. They are featuring unusual flavour combinations such as Berries and bluecheese gelato with a hint of rosemary (called the cheese platter) served with crackers and pecan nuts, basil cucumber and rose sorbet, caramel popcorn, sweetcorn and rocksalt, sesame walnut and honey, and pistachio biscotti, all for Rs 119+ taxes.



These flavours are only available as a limited feature and only from stores till stocks last. Gourmet gelatos are handcrafted and balanced by Akshat and Adhiraj personally. Besides gelato flavours, chocolate fondue platter is also a new addition, for Rs 319+taxes, made with their signature decadent chocolate truffle and accompanied by six new flavours of brownies, such as peanut butter, chocolate orange, dark fudge, and cakes of various kinds, and dulce de leche apple pie and chocolate glazed chocolate tart.



The third standalone store after Ballygunge and New Alipore this is a fifteen-seater at 12, Dr UN Brahmachari Street, Loudon StreetThe kiosks at Quest Mall and City Centre New Town, and a shop-in-shop with every Inox, were launched earlier keeping up with the phenomenal pace they expand even further. “We wanted a contemporary look which is reflected through the rough surfaces, warm wood, naked lights and pipes. Basically, gelato is a cold food item, so we have made the look deliberately warm to offset the cold feeling,” explains Adhiraj.



The concept of artisanal flavours is first of its kind in the country. “It’s an unusual or very exclusive flavor of gelato presented with flair. It’s experiencing dessert/gelato with an edge of fine dining perspective. Kolkata has a dearth of continental dessert places; it’s our endeavor to make Mama Mia! the dessert destination of the city,” explains Akshat.



“We try and come up with gourmet combinations that make for unusual experiences. We want to try and break mould and shift people from traditional chocolate and vanilla towards more experimental flavours. We would like to showcase an international experience,” says Adhiraj.





Disclaimer: PR Content.

Wednesday, August 27, 2014

Bellini Manhattan for the Monsoons


Preparation…

·        1-1/2 parts Maker’s Mark® Bourbon
·        1/2 part peach puree
·        3/4 part sweet red vermouth
·        Dash Liquid Kitchen™ Golden Era or orange bitters
·        3/4 part splash brut champagne


Fill a mixing glass with ice. Measure in the Maker’s Mark® Bourbon, peach puree and vermouth. Add a dash of bitters. Cap and shake. Strain into large martini glass. Add a splash of champagne. Garnish with gold gilded maraschino cherry* on a pick.  And, the delicious Maker’s Mark Peach Tea is ready to indulge yourself this monsoon!


Gold Gilded Maraschino Cherries

1/2 cup maraschino cherries – Drain well, then dry on paper towels
1/4 teaspoon Gold Luster Dust – available at cake decorating stores or on-line

Make the cherries in the container in which you are going to store them. It is important that the cherries are well drained. Place the cherries in the container and add the luster dust. Stir gently to coat cherries in gold. Store refrigerated for up to 3 days.
 

Disclaimer: The content has been shared kindly by Beam Suntory.

Monday, August 25, 2014

Mutton Liver Fry

Fried Mutton Liver Indian Style
I guess I love offal, and my butcher knows it. The same who yells at me, and I yell right back, told me this morning while I was passing by his shop that I have ignored taking liver from him for some time.

I felt guilty enough to buy 250 gm. from him, and came back home and cooked it up.

Mutton Liver Fry


Essentially, I like cooking liver for either less than 15 minutes, or for more than two hours, whichever suits my fancy. The texture of the liver changes if you cook it for more than 15 minutes, and it becomes hard, and I don't like it. The other extreme is to cook it over slow heat for 2 hours, but well, I didn't have two hours in my hand, so I decided on the former drill.

Marinated liver
 Start by making a paste of 1 tablespoon chopped onion, 1 teaspoon ginger and garlic, and 1 green chilli. Add to it 2 tablespoon plain yogurt. Apply this all over the liver pieces, chopped into bite-size cubes, and mix in a big pinch of salt. Keep for at least 1 hour in the fridge, preferably longer.

Adding meat to the oil


Heat 1 tablespoon vegetable oil or ghee in a pan. Add a couple of dry red chillies (optional), and then stir in the meat. Keep stirring over high heat till the yogurt is no longer visibly white, and the color of the meat turns dark, about 3-4 minutes.

After stir frying meat for 3-4 minutes and adding garam masala and pepper


Add 1/2 teaspoon garam masala powder, a pinch of turmeric powder (haldi), 1/2 teaspoon black pepper powder, a large pinch of sugar, and continue frying over medium-low heat for another 1-2 minutes.

Adding mint-cilantro paste

 Add a coarse paste of 10 mint leaves, 5 coriander leaves (cilantro), and 1/2 teaspoon melon seeds (charmagaz) with about 3-4 tablespoons of water. Stir briskly, cook over medium-high heat till the liver is done to your liking (I personally remove it after 1-2 minutes more), adjust seasonings, and serve with hot jeera rice, rotis, or pulao. I am making Biryani with this, though.

Mutton Liver Fry

Thursday, August 21, 2014

TRADITIONAL MUGA SAREES FROM ASSAM FROM SAMPA'S COLLECTION





A priceless collection of Assamese muga sarees, silk sarees and mekhlas by revivalist Sampa Das is being showcased at Jhaal Farezi, the restored bungalow which once was her home and is now a happening eatery. It is on for two days, 22 and 23 August from 11 a.m. to 7 p.m.
The presence of leading actress Rituparna Sengupta, in one of Sampa’s creations added special lustre to the exhibition. Rituparna has over the years been a true supporter of Sampa’s Assamese muga and silks.

Sampa has spent half a century working with Assamese handloom and has been reviving the precious Muga silks of Assamgoing to the weaving region of Soalkuchi, visiting museums to cull out rare patterns and then spending time with weavers to rework these ancient designs.

Muga, the golden silk, rich in texture and sheen, was worn at one time only by royalty. An Assamese asset, it is nurtured and unravels itself through the fabulous traditional designs inspired by nature—trees, tendrils, flowers and leaves, peacocks and other birds and animals and geometric tribal motifs.

Today, Assam's muga has been added to the list of products granted the protection of geographical indication. This GI status gives it a new bearing, for it is granted when a product is distinctively linked to a region or endemic to popular culture.


Muga silk is hardy, endures for years, often outliving its owner, but its sheen and lustre increase with every hand wash .The saris are weighty and costly too. Considering the fact that it takes two months and 725 to 1,000 gm of silk to make each sari, it is not difficult to figure out why the creations cost so much.

The bridal mekhla chador is a prized possession of most girls from Assam and a large selection has been available at the exhibition.  It is access to revived tradition provided by Sampa that can give the impetus to weavers to continue to create new wonders from this golden thread, and assure the possessor of such saris that they have something that is more than its weight in gold.

Handloom, as an integral warp of the nationalist movement, has been part of her weft, born as Sampa has been into the family of freedom fighters. A fascinating cameo is the wedding of her parents where her mother wore a white khaddar saree with a red border and her father was in khaddar, too. And the first ever saree that was gifted to her when she was just eleven-was spun in khaddar.

Sampa Das has travelled with her collection to Los Angeles, Philadelphia, Baltimore, Detroit, New York, New Jersey, Toronto, Houston. She has also been asked to exhibit by the Council of Karnataka and has also participated in Bridal Asia.

For further details kindly contact Shilpi Jaiswal at 9830884616.
bit.ly/1aHf7Hf‎