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 Michael Swamy
The brains behind many iconic restaurants in India, Chef Michael Swamy has countless titles credited to his name. He’s a cook, food stylist, author, columnist, food and travel writer, and a four-time Gourmand Award winner! The Historian Chef or The Chef Who Wears Many Hats – both names have been affectionately bestowed upon him over the years of his illustrious career. He specialises in Indo-Portuguese, Indo-French and Spanish fare. His stylings have not only helped him garner attention in the culinary world but have also spilled over to television as well. Chef Swamy (and his team) have conceptualised and handled major food shows like Masterchef India (Season one and two), Fox Lifestyle, and several international niche channels.
- Fruits of your choice
100-millilitre coconut milk
1 tablespoon sugar
1 cinnamon stick
½ teaspoon ginger powder
¼ teaspoon vanilla essence
Pumpkin seeds to garnish
- Take any fruit of your choice and slice it into pieces.
- In a pan, add cinnamon and sugar. Let it melt till it turns golden brown.
- Add the sliced fruits in this, along with coconut milk and vanilla essence.
- Next, add ginger powder and stir.
- Garnish with roasted pumpkin seeds and serve hot.