When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Dhruv Oberoi
View this post on Instagram
#TnlTasteOfTheWorld For this video of #TnlTasteOfTheWorld, we have Chef Dhruv Oberoi (@chefdhruvoberoi ) who makes coconut chai chocolate, and besan and granola panjiri – giving a vegan twist on a Punjabi classic. #TNLTasteOfTheWorld is a new video series wherein celebrity chefs and food bloggers from around the globe share signature dishes from their home kitchens that give you a ‘taste’ of your favourite destinations. Stay tuned as we take you on a culinary journey like no other! Video Courtesy: @food_for_thought_fest #TnlIndia #LetItPass #SomeGoodNews #CoronaBegone #chefdhruvoberoi @fao @chefsmanifesto @chefsroll #Panjiri #Chai #VegenFood #Recipe #PunjabiFood #veganrecipes #vegan
When speaking of Chef Dhruv Oberoi, the word ‘innovative’ jumps straight out from dictionaries or “an aesthetical progressive gastronaut” as he likes to call it. Head chef and spearhead of Olive Bar and Kitchen – a Mogul mansion turned alfresco Mediterranean restaurant – in New Delhi, Chef Oberoi’s expertise in the field cultivates from keenly observing his mother in the kitchen during his childhood days. With more than a decade of experience as a chef in the New Delhi-based eatery, this culinary experimentalist leaves no chance to whip up fusions using even with a limited number of ingredients at hand. His passion for food and a yearning to learn and discover new things took him to Spain, where he met his culinary guru and learnt from the master himself, Ferran Adrià. Since then, there’s been no looking back.
For this episode of #TnlTasteOfTheWorld, Chef Oberoi brings forth this constant desire to recreate and reinvent with coconut chai chocolate, and besan and granola panjiri – giving a vegan twist on a Punjabi classic.
Coconut Chai Chocolate
- 150 ml of coconut milk
- 100 grams of chocolate
- 10 grams of tea leaves
- 2 cloves
- A pinch of salt
- 150 grams of gram flour (besan)
- 50 grams of granola
- 25 grams of coconut fat
- 25 grams of coconut sugar syrup
Coconut Chai Chocolate
- In a pan, add milk, cloves, and tea leaves. Let it brew.
- While it brews, melt some chocolate with a pinch of salt in a double boiler.
- In this, whip the strained tea with the molten chocolate till you get a silky texture.
Besan Granola Panjiri
- Heat the coconut fat in a pan.
- Next, add gram flour to it and let it cook till it is golden brown. Keep stirring.
- Add granola to this and cook for another minute.
- Once cooked, take the pan off the heat and add the coconut sugar syrup to it. Mix well.
- Once cool, serve it with the hot coconut chai chocolate.