Summer Cool Healthy Cooking Workshop at Tastesutra

Tastesutra believes in the concept of building relationships through cooking. Anchal Bhalla, the master mind behind the concept of the recreational cooking studio which goes by the tagline Cook Bond Eat makes the process of cooking easier and fun- filled. The lively and vibrant interiors are a welcome sight.  The classes are conducted in a very lively and cheerful atmosphere and give a highlight of the Indian Food whether Street or Home to whoever wishes to learn. Swearing by home- cooked food and home- grown ingredients, Tastesutra creates some very innovative and healthy dishes. Chef In a Box is an avant- garde concept which helps you to make restaurant like food at home with step- by-step instructions on how to cook and perfectly manicured and measured ingredients delivered in a box. Whisk a Wish has everything sweet ranging from cakes to cookies which can be personalized too. All three came together to host a cooking workshop at Lajpat Nagar and gave tips and tricks to make tasty healthy food.

The workshop commenced with the delicious and refreshing Wood Apple Drink( Bel ka Sharbat). This wonderful summer cooler is prepared with wood apple pulp, jaggery, mint leaves, black salt and amaranth seeds for topping.

Cooking here is a team effort where participants and the chefs work together in the preparation of the dishes. Trying our hand at some of the recipies, we came across many astonishing things. Imagine a chocolate mousse without eggs! The workshop also took care of the needs of vegan and non- vegan people and we were told about easy substitutes like maple syrup for vegans or honey for non vegans. Similarly, vegans can use soya milk in the recipies instead of regular milk which can be used by non-vegans. Tanya Gupta from Whisk a Wish demonstrated how to make a Chocolate Mousse with avocado as the base ingredient. This simplistic and hassle free mousse can be made with just four ingredients.

Next up was the Vegan Ice Cream renamed as Nice Cream for all its niceties such as frozen banana, maple syrup, mango pulp and almonds for topping.

Cous Cous Salad, a recent innovation was the most loved by all. Incorporating a great taste, this can be a healthy breakfast option and an anytime snack as it can last an entire day when refrigerated.

During the preparation of Melon Cucumber Ice Tea, we were told that a little play with the ingredients can help us prepare any kind of ice tea at home. Therefore there is no longer a need to rely on the flavoured teas available in the market which are very high on the sugar content. Following the English style of preparing tea, the ingredients are heated in water so that all the flavours are infused in it. Boil 1 cup of water with ginger, basil and tea leaves. Sieve it, add chilled water, honey, brown sugar, melon puree, mint leaf ice cubes, tea liquor, cucumber, lemon juice and mix well to make your very own Melon Cucumber Ice Tea.

Last on the list were Peanut Butter Cookies prepared with home- made peanut butter. Decorate the dough with either gems/M&M’s/chocolate chips/chopped nuts or dip in chocolate for a Chocolate Peanut butter Cookie.

The workshop was a great hands on learning experience on some tasty and healthy original recipies and made us believe that guilt- free consumption of desserts is possible.