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Holi is the one festival that has something for everyone — promising a riot of colours, good food, lots of fun and general bonhomie! The key to having a good time during the festivities though, because this is the bit that helps set the spirited mood, is bhang. Made from the leaves and flowers of the female cannabis plant, bhang is considered a fun booster. An intoxicant nonetheless, its consumption on Holi has been a tradition as old as time itself, so to add a kick to your celebrations, we#39;ve got some easy recipes.
HOW TO MAKE BHANG
Ingredients:
½ cup cannabis leaves
2 tsp sugar
¼ cup water
1 tsp oil
Method:
Crush the leaves and sugar in a mortar and pestle.
Put the crushed leaves, water and oil in a pan and boil it. Reduce the flame and let it steep for around 15 minutes.
Let the mixture cool at room temperature.
Blend it properly to make the paste.
Strain the paste using a muslin cloth to remove woody fibres, if any.
BHANG THANDAI
Ingredients:
Bhang
¼ cup almonds
¼ cup pumpkin seeds
¼ cup watermelon seeds
¼ cup cantaloupe seeds
1 tsp black peppercorns
½ cup water
2 tsp sugar
8 cups milk
Method:
Soak the almonds in water overnight and in the morning, peel off the skin.
Blend almonds, pumpkin seeds, watermelon seeds, cantaloupe seeds, black peppercorn and water until it becomes a thick paste. Add sugar and milk and store in a refrigerator for around one hour.
Mix the bhang paste with thandai for more than a minute before serving with lots of ice cubes and dry fruits.
BHANG LASSI
Ingredients:
Bhang
¼ cup blanched pistachios
2½ cup yoghurt
2 tsp whipped cream
2 tsp khus syrup
Method:
Mix yoghurt, cream and khus syrup in a bowl and store in a refrigerator to cool.
Grind pistachios finely.
Blend pistachios and bhang paste for two minutes.
Add the yoghurt mixture and blend for another two minutes.
Serve with lots of ice cubes and fruits.
BHANG MASALA CHAI
Ingredients:
¼ cup dried cannabis leaves
2 cups water
4 cups milk
¼ cup sugar
1 inch cinnamon stick
6 cloves
6 green cardamom pods (cracked)
6 black peppercorns
1 tsp fresh minced ginger
1 tsp oil
Half-n-half cream
Method:
Process the dried leaves and make a coarse powder.
Put the powder, water, milk, sugar, cinnamon stick, cloves, green cardamom pods, black peppercorns, ginger and oil in a pan and let it boil.
Reduce the flame and let it boil for around 15 minutes.
Let it cool and strain the mixture in a jar and tighten the lid.
Pour ¼ cup of half-n-half cream and ¾ cup of strained tea in a cup. Warm it in a microwave and serve.
P.S. The strained tea mixture, if refrigerated properly, stays fresh for a week.
BHANG KI CHUTNEY
Ingredients:
¼ cup cannabis seeds
2 serrano pepper
3 tsp fresh lime juice
2 tsp fresh peppermint leaves
3 tsp water
½ tsp salt
Method:
Roast the seeds on medium heat for three minutes or till they turn brown. Turn off the heat and let the seeds cool at room temperature.
Grind the seeds into a fine powder.
Grind the seeds again with pepper, lime juice, peppermint leaves, water and salt and make a smooth paste.
Serve fresh as an accompaniment to your snacks.
BHANG BESAN HALWA
Ingredients:
For The Bhang
½ cup ghee
½ cup cannabis leaves
For The Halwa
1 cup chickpea flour
½ cup ghee
½ tsp cardamom seeds
¼ cup mixture of watermelon and cantaloupe seeds
1 cup sugar
1 cup water
1½ cup milk
Method:
For The Bhang
Heat ghee in a pan. Put the leaves in the pan. Keep it on a medium flame till the leaves start changing colour.
Keep it aside.
For The Halwa
Put water, milk and sugar in a pan and boil till the sugar gets completely dissolved.
In a separate pan, mix ghee and chickpea flour, and make a raw roux paste. Mix this mixture with bhang.
Put the mixture of ghee, chickpea flour and bhang on low heat till the flour turns golden brown.
Add water, milk and sugar mixture to it and let it cook till it becomes a thick paste.
Add cardamom seeds and watermelon and cantaloupe seeds. Stir it well and turn off the flame before serving hot.
BHANG KE PAKODE
Ingredients:
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil
250 gm chickpea flour
A pinch of baking soda
A pinch of red chilli powder
Salt to taste
5 gm bishop’s weed
5 gm pomegranate seed powder
10 gm cannabis seed powder
Water
Method:
Peel, wash and cut all the vegetables.
Mix chickpea flour, baking soda, salt, red chilli powder, bishop’s weed, pomegranate seed powder, cannabis seed powder with water and make a thick batter.
Dip the vegetables one by one in the batter and deep fry them on a medium flame till they turn golden brown.
Serve hot.
TIPS
Make sure to eat plenty of food before and after consuming bhang.
Never consume it on an empty stomach.
Mixing bhang with alcohol can be fatal.
Recipes courtesy: www.holifestival.org and sites.google.com/site/welkecannabisdokter
With its 3rd edition, Connections 2016 brings spectacular performances from across the globe, all under one roof. Directed by Rukmini Chatterjee, the event will feature performances like Concerto For Two Clowns, a contemporary circus with Les Rois Vagabonds from France, Nordic Poetic Folk Band (at SRC Epicentre Gurgaon) and more.
There will be an hour and half performances each day, followed by an interactive session in the evening, between the artists and the audiences. During the day hours, the event will be graced by master classes across various disciplines.
Entry: Rs 200 and Rs 500
Date: 28th March only at Sri Ram Centre, Epicentre, Gurgaon
For more information, click here
Tickets available on Bookmyshow.com
The Story Monkey brings an evening of a speicla reading session for kids – Tinga Tinga Tales From Africa. This Tuesday, be reading a folktale from Africa, How The Elephant Got His Trunk, in addition to which, the kids will also do an elephant craft activity, and fun role play activities.
Entry: Rs 600
Enjoy unlimited dimsums at Dao, throughout the months. The fine dine restaurant is offering a whole range of dimsums, like Duck Dumpling, Spicy Chicken Dumpling, Chicken and Chive Dumpling, Spicy Prawn Dumpling, Kow Lun Prawn Har Gao, Chicken and Prawn Shumai, Veg Chive Dumpling, Pokchoy and Tofu Dumpling, Chilli Garlic Dumpling, to name a few.
Price: Rs 1,335 (Monday to Thursday) and Rs 1,555 (Friday to Sunday)
Royal China brings back this well-loved festival, with a range of dim sums for you to enjoy. The special menu includes entries like - Prawn Dumpling, Vegetable Chive Dumping, Chicken and Vegetable Dumpling; so enjoy unlimited servings of these delicious dim sums, while you are there.
Price: Rs 1,788 ++ (per head)
Kudiyattam is one of the oldest theatre traditions from Kerala. A form of classical Sanskrit drama, it blends poetic means with philosophical elements and has also been recognised by UNESCO as a masterpiece of oral heritage. This full-fledged performance, taking place over 6 days, is a rare opportunity for the city dwellers to witness this art form in its entirety. The performance is by Nepathya troupe which focuses on the teaching, performance and preservation of this art form. The troupe is led by Margi Madhu and his wife Dr. G. Indu.
To confirm seats, RSVP to yes.culture@yesbank.in
Celebrate the festival of Baisakhi with a musical evening by Satinder Sartaaj, singer, songwriter and a popular Punjabi poet. At this concert, he will be singing the traditional Punjabi songs of harvest that are sung at this time of the year.
Ticket prices: Rs 1,000 to Rs 3,000
Tickets available on BookMyShow
Directed by: Kedhar Shinde
This play starring Sharman Joshi, is the story of Madan, a rich industrialist, who catches his wife with another man. In the ensuing altercation, Madan gets murdered and in order to inherit his vast wealth, his wife tries everything. It later comes to light that Madan has a number of wills floating around with no one sure which one is authentic. Justice, though, is eventually served.
Directed by: Prabhjot Singh
This musical tragicomedy is about a comedian who asks the audience about the meaning of Seekh Kebab. When the audience does not give the right answer, the comedian takes them on a journey of moments, moments when one does not know how to react.
On this journey, the audience will meet some insane and some pathetically sane characters, sharing their stories with the audience.
Ticket price: Rs 300
Tickets available on BookMyShow
Directed by: Atul Satya Koushik | Duration: 100 minutes
Starring Rakesh Bedi and Himani Shivpuri, Draupadi uses the mythological stories surrounding her and adds imaginative sequences to it in order to bring out her association with real women of today.
Ticket prices: Rs 300 to 500
Tickets available on BookMyShow.
Directed by: Vipin Sethie
This comedy is the story of Prakash, a miserly family man who lives with his wife and two sons. The couple decides to get one of their sons married to a pampered and spoilt girl and soon arguments between the mother-in-law and daughter-in-law ensue. The son gets fed up with this constant bickering and gets addicted to liquor. Two hilarious servants and comic neighbours add to the hilarity.
Ticket prices: Rs 200
Tickets available on BookMyShow
Directed by: Lillete Dubey
Starring Rajeshwari Sachdeva and other noted theatre artists, this play is based on the life of Gauhar Jaan, a gifted Armenian Christian musician who later converted to Islam. With over 600 records to her credit, she was one of the first Indian female musicians to have her voice recorded. This play deals with the life, emotions, trials and tribulations of tis feisty woman.
Ticket prices: Rs 750 to Rs 2,000
Tickets available on BookMyShow
Note: The play will be staged at 6 pm and again at 8:30 pm
Delhi, get set for Grub Fest 2016, with a range of dishes/cuisines to delight your palate. With its third edition in the city, it yet again, brings to you some of the best restaurants paired with peppy music and delightful performances. So indulge into the mouthwatering treats or take home some handpicked merchandise for your kitchen; it#39;s all under one roof.
Catch screenings of T-20 World Cup match of India vs Pakistan on March 19th; and Nucleya’s live set on March 20th, apart from food stalls by well-recognised brands like PCO, Urban Pind, Social, Asian Haus, Big Wong, Depot 29 and more. One can also learn interesting tips and tricks from the experts at Grub Theatre, featuring Vicky Ratnani, Ajay Chopra, Maria Goretti and Ranveer Brar, among others.
For tickets and further information, click here
Listen to some Latin jazz music at La Bodega where Matteo Fraboni will be performing live. rained in jazz arrangement and composition, Fraboni has learnt music all over the world and trained under noted musicians. At this gig he will be performing along with Abhinav Khokhar on bass and Pranai Gurung on guitar and together they will be performing some jazz standards along with a few original compositions by Fraboni.
Entry: Free
Bringing the street aroma and flavours together under one roof, MoMo Cafe brings to town the Streat Food Friday. Bringing some of the best and traditional Indian Street Food, some of the dishes one can enjoy are Appam and Fish Curry, Lagaan Ki Raan, Vada Pao, Kolkatta Kathi Roll, Chola Kulcha, along with their own version of Indian Chinese dishes.
Price: Rs 1,700 per head
Making your Holi bigger, better and colourful, Hard Rock Cafe (all outlets) bring a holi special, running for four days. Grab your friend or family and head to HRC for a Holi special handcrafted shots and cocktails.
Some of the shots you can try, include - Burfi (Ice Vodka, Marimbulla Coconut Fudge Syrup and Rich Cream), Thandai (Ice Vodka, Marimbulla Saffron Cream Syrup and Rich Cream), Meetha Paan (Ice Vodka, Marimbulla Paan Syrup and Rich Cream); or take your pick from refreshing, and colourful Holi cocktails, like - Resham (Marimbula Saffron Cream Syrup, Signature Whisky and Velvet Cream Liqueur), Cham Cham (Marimbulla Coconut Fudge Syrup, Sweet Sour, Bacardi White Rum, Bacardi Dark Rum, Bacardi Golden Rum and Pineapple Juice) Kesariya (Marimbulla Saffron Cream Syrup, Ice Orange Vodka, Orange Juice, Fresh Cream and Rose Water) and Banarasi Mojito (Marimbulla Paan Syrup, Bacardi Carta Blanca Rum, Lime Wedges, Mint Leaves, Fresh Lime Juice and Sugar Syrup).
Bringing the Easter culture and community via food, 1911, The Imperial, is offering a special Easter brunch with a global varieties of Lamb and sea food with an extensive range of cold cuts, to all its patrons.
The brunch menu offers Prawn escabeche / Smoked duck with citrus fruit / Scotch eggs along with Chilled pineapple gazpacho with smoked paprika / stuffed artichoke covered with spinach, tomato tapenade quenelle in starters. The main course include- Braised lamb chops with soft polenta, Confit of chicken with bacon with charred peppers, Roasted vegetable lasagna, Rosemary and garlic marinated roast potatoes; with desserts like Hot cross buns, Macaroon and Chocolate and hazelnut verrine.
Further, one can buy Easter goodies like Chocolate Bunnies, Egg Baskets and Easter Eggs form La Baguette from March 21st to 27th.
Price: Rs 7000 for two
This year at Holi, make it large at V Club. Their Holi special event will bring – eco-friendly colours, live DJ, dhol, dance, food and beverages, all under one roof. So grab your buddy or partner, and make this Holi a memorable one, with some peppy and fun activities in store, just for you.
Entry: Rs 1,700
Note: Stags not allowed.
Tickets available at instamojo.com/VClub/
Join Delhi Adventures, as they are conducting another walk in Old Delhi – Mohe Peer Payo – A Walk To Dargha Hazrat Nizamuddin. The walk will explore the various courtyards of sufi prince Hazrat Khwaja Nizamuddin Auliya, and the tombs of India#39;s famous poet Ameer Khusro along with the spaces of poet laureate Mirza Ghalib and the beautiful sufi princess Jahaanara.
Entry: Free
Contact: 9560550920 (Navaid Hasan) / delhiadventures@yahoo.com
Note: the footfall capacity for the walk is 50, on first come basis.
Holi is the one festival that has something for everyone — promising a riot of colours, good food, lots of fun and general bonhomie! The key to having a good time during the festivities though, because this is the bit that helps set the spirited mood, is bhang. Made from the leaves and flowers of the female cannabis plant, bhang is considered a fun booster. An intoxicant nonetheless, its consumption on Holi has been a tradition as old as time itself, so to add a kick to your celebrations, we#39;ve got some easy recipes.
HOW TO MAKE BHANG
Ingredients:
½ cup cannabis leaves
2 tsp sugar
¼ cup water
1 tsp oil
Method:
Crush the leaves and sugar in a mortar and pestle.
Put the crushed leaves, water and oil in a pan and boil it. Reduce the flame and let it steep for around 15 minutes.
Let the mixture cool at room temperature.
Blend it properly to make the paste.
Strain the paste using a muslin cloth to remove woody fibres, if any.
BHANG THANDAI
Ingredients:
Bhang
¼ cup almonds
¼ cup pumpkin seeds
¼ cup watermelon seeds
¼ cup cantaloupe seeds
1 tsp black peppercorns
½ cup water
2 tsp sugar
8 cups milk
Method:
Soak the almonds in water overnight and in the morning, peel off the skin.
Blend almonds, pumpkin seeds, watermelon seeds, cantaloupe seeds, black peppercorn and water until it becomes a thick paste. Add sugar and milk and store in a refrigerator for around one hour.
Mix the bhang paste with thandai for more than a minute before serving with lots of ice cubes and dry fruits.
BHANG LASSI
Ingredients:
Bhang
¼ cup blanched pistachios
2½ cup yoghurt
2 tsp whipped cream
2 tsp khus syrup
Method:
Mix yoghurt, cream and khus syrup in a bowl and store in a refrigerator to cool.
Grind pistachios finely.
Blend pistachios and bhang paste for two minutes.
Add the yoghurt mixture and blend for another two minutes.
Serve with lots of ice cubes and fruits.
BHANG MASALA CHAI
Ingredients:
¼ cup dried cannabis leaves
2 cups water
4 cups milk
¼ cup sugar
1 inch cinnamon stick
6 cloves
6 green cardamom pods (cracked)
6 black peppercorns
1 tsp fresh minced ginger
1 tsp oil
Half-n-half cream
Method:
Process the dried leaves and make a coarse powder.
Put the powder, water, milk, sugar, cinnamon stick, cloves, green cardamom pods, black peppercorns, ginger and oil in a pan and let it boil.
Reduce the flame and let it boil for around 15 minutes.
Let it cool and strain the mixture in a jar and tighten the lid.
Pour ¼ cup of half-n-half cream and ¾ cup of strained tea in a cup. Warm it in a microwave and serve.
P.S. The strained tea mixture, if refrigerated properly, stays fresh for a week.
BHANG KI CHUTNEY
Ingredients:
¼ cup cannabis seeds
2 serrano pepper
3 tsp fresh lime juice
2 tsp fresh peppermint leaves
3 tsp water
½ tsp salt
Method:
Roast the seeds on medium heat for three minutes or till they turn brown. Turn off the heat and let the seeds cool at room temperature.
Grind the seeds into a fine powder.
Grind the seeds again with pepper, lime juice, peppermint leaves, water and salt and make a smooth paste.
Serve fresh as an accompaniment to your snacks.
BHANG BESAN HALWA
Ingredients:
For The Bhang
½ cup ghee
½ cup cannabis leaves
For The Halwa
1 cup chickpea flour
½ cup ghee
½ tsp cardamom seeds
¼ cup mixture of watermelon and cantaloupe seeds
1 cup sugar
1 cup water
1½ cup milk
Method:
For The Bhang
Heat ghee in a pan. Put the leaves in the pan. Keep it on a medium flame till the leaves start changing colour.
Keep it aside.
For The Halwa
Put water, milk and sugar in a pan and boil till the sugar gets completely dissolved.
In a separate pan, mix ghee and chickpea flour, and make a raw roux paste. Mix this mixture with bhang.
Put the mixture of ghee, chickpea flour and bhang on low heat till the flour turns golden brown.
Add water, milk and sugar mixture to it and let it cook till it becomes a thick paste.
Add cardamom seeds and watermelon and cantaloupe seeds. Stir it well and turn off the flame before serving hot.
BHANG KE PAKODE
Ingredients:
200 gm cauliflower
200 gm potatoes
150 gm onions
200 gm brinjal
100 gm spinach
Oil
250 gm chickpea flour
A pinch of baking soda
A pinch of red chilli powder
Salt to taste
5 gm bishop’s weed
5 gm pomegranate seed powder
10 gm cannabis seed powder
Water
Method:
Peel, wash and cut all the vegetables.
Mix chickpea flour, baking soda, salt, red chilli powder, bishop’s weed, pomegranate seed powder, cannabis seed powder with water and make a thick batter.
Dip the vegetables one by one in the batter and deep fry them on a medium flame till they turn golden brown.
Serve hot.
TIPS
Make sure to eat plenty of food before and after consuming bhang.
Never consume it on an empty stomach.
Mixing bhang with alcohol can be fatal.
Recipes courtesy: www.holifestival.org and sites.google.com/site/welkecannabisdokter
Starting next Monday (March 21st), get ready for a treat a la French style with the second edition of the Good France Day. More than 50 restaurants in India are participating in the worldwide Goût de France/Good France initiative spearheaded by the French Ministry of Foreign Affairs and International Development along with renowned Chef Alain Ducasse. Part of a larger celebration, it offers gourmands across 5 continents a chance to truly appreciate the fine flavours the cuisine is known for. Over 1,500 chefs will be concocting special menus inspired by French expertise and techniques in fine dine, bistro and café formats.
The day-long global event unites chefs from all around the world to showcase their creativity on the same night with one shared goal — celebrating the excellence of French gastronomy. So expect to see the essence, characteristics and values of the French way of sharing food and taking pleasure in it while respecting ingredients. We are looking forward to dollops of goat cheese, ratatouille, fish and lobsters, soufflés, artisanal cheese and much more.
Indian cities with participating restaurants total eight in number and include big metros like Delhi and Mumbai as well as suprising names like Hyderabad and Chandigarh. Check the list below and click on the name of your city for a full schedule before booking a table.
Delhi folks will be bowled over by Fire#39;s ratatouille stuffed filo parcel or can try the 4-course menu at Le Bistro du Parc over two days and not just one! We are eager to sample Chef Sujan#39;s specials at Olive Qutub and Olive Bistro apart from the always dependable Tres among others.
In Mumbai, you can dig into the Duck Liver Pate at Olio or indulge in the popular French dining at home concept called Ratatouille Diaries#39; Chicken Fricasse and Fondant Potatoes along with other big names.
For Kolkata, we recommend the Crab and Avocado Verraine at Café Swiss, beef tournedos and duck liver wine jus at La Cucina, or Tornado Rossini crowned with chicken liver pate at The Bridge.
Bangalore foodies will love the Braised Beef Cheeks at Caprese and the exotic Blue Crabs and Lobster Cappucino at Café Noir besides the Sous Vide Mewar Lamb And Jus at The Square.
Chennai has a sumptous meal waiting at Ottimo Cucina Italiana and the The Flying Elephant.
For Chandigarh, Goa and Hyderabad, just click on the names and salivate over the full list!
Adding more zing to this occasion, there’s a contest too where a lucky winner gets a holiday for 2 to France for 4 nights in the cities of Paris and Reims in Champagne. All you need to do is choose a restaurant and make a reservation for dinner for 21st March, then sign up here for the online contest and post a selfie with your Good France Menu using #GoodFrance. The winner will be announced through a lucky draw.
When: March 21st
For more info, click here
