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 Sandeep Kalra
Bengaluru is home to many ex-pats and major global companies, each of which brings a range of flavours and tastes with them. These multinational culinary choices blend seamlessly together at The Ritz-Carlton, Bangalore, of which Chef Sandeep Kalra is the Executive Chef. Whether you’re looking for garden-fresh salads at the hotel’s Pool Bar, delicacies from northwest India at Riwaz, delectable dim-sums at The Lantern, Asian cuisines at the all-day dining The Market, or indulgent desserts from Ganache, each dish undergoes the careful culinary scrutiny of Chef Kalra.
For this episode of #TnlTasteOfTheWorld, Chef Kalra teaches how to make a three-ingredient chilled soup, ideal to beat the Indian summer sun.
- 150 grams hung card
- 100 grams of orange juice
- Honey (optional)
- Add hung curd, orange juice, and dill in a blender and blend it till it becomes a fine puree. You can add honey as well to sweeten it.
- Pour into a chilled bowl, and garnish with dill.