Soup'er spirited!

Doodhia Badami Shorba

Ingredients:

• Badam puree 50 gm
• Vegetable stock 300 gm
• Ginger chopped 1 gm
• Green chilli slit 1 gm
• Cardamom 1 gm
• Dalchini 1 gm
• Bay leaf 1 gm
• Black pepper 1 gm
• Salt 3 gm
• White pepper 2 gm
• Roux 10 gm
• Cream 5 gm

Method:

• Boil vegetable stock with ginger, green chilli, cardamom, dalchini, black peppercorn and bay leaf.
• Add almond puree and cook for some time, add roux and whisk well season with salt and white pepper powder.
• Strain and serve hot.

— Recipe courtesy Yellow Chilli

Jalisco Fruit

Ingredients:

• Tequila 50 ml
• Orange juice 60 ml
• Apple juice 30 ml
• Rose water 10 ml
• Cinnamon sticks 3 nos
• Saffron for flavour and as garnish
• Glass ware require: Tall glass

Method:

• In a tall glass full of ice cubes, add few drops of rose water, orange juice, and apple juice along with Tequila and shake well.
• Take two cinnamon sticks and roast the same for less than a minute till the aroma of cinnamon is predominant. Add the same into the cocktail mix
• Garnish it with saffron

— Recipe courtesy The Blue Bar, Taj West End

Dhania Anari Shorba

Ingredients:

• Spinach 150 gm
• Coriander 50 gm
• Carrot 50 gm
• Beans 20 gm
• Whole garlic 10 gm
• Ginger 5 gm
• Salt to taste
• Green chilli 2 pieces
• Fresh pomegranate juice 50 ml
• Oil 5 gm
• Cumin seeds 2 gm
• Coriander powder 2 tsp

Method:

• Heat oil in a pan. Add cumin seeds and when the cumin seeds begin to splutter, add chopped garlic, ginger and coriander powder and toss
• Add vegetables and sauté further.
• Add water and bring to a boil.
• Add seasoning stir well, strain, and add pomegranate juice.
• Heat and serve hot with coriander leaves

— Recipe courtesy Satya Kedharnath, executive chef, Vivanta by Taj, Whitefield.