HeyJaredFemina Food
- Indexed articles, last 90 days
- 15
- Latest publication
- Sep 16, 2026
- Outlet visibility, for filmfare.com
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- Jul 6, 2026
Latest articles
Try Something Different: Pista Tres Leches | Femina.in (opens the original)
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Buttery, sugar-crisped toast soaks up a luscious pistachio-scented milk mixture in this indulgent Indian-style bread pudding from Chef Ajay Chopra on behalf of American Pistachio Growers. This silky, nutty dessert, chilled before serving, is the perfect make-ahead sweet when you’re entertaining. 6 bread slices, edges trimmed, if preferred 1½ cups milk + extra to blend pistachios 1 cup fresh cream + extra to blend pistachios Recipe and image: American Pistachio Growers Also Read: Try Something Di
How Chef Tetsuya Hattori Is Bridging Cultures Through Umami And Innovation | Femina.in (opens the original)
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Master Chef Hattori, currently at SO Sushi, Delhi, will bring his culinary experience of 37 years to the Japanese Food Festival at Sweet Basil at Lyfe Hotels Bhubaneswar from September 18 to 20, 2026. At first look, Indian food and Japanese food might seem like they come from completely different cooking worlds. Yet, under their different methods and tastes, there is something they both have in common: a strong respect for food and a never-ending effort to make everything fit together well. Indi
Cook Up These Classics For Ganesh Chaturthi | Femina.in (opens the original)
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Chef Rahul Desai of Sula Vineyards brings you three recipes that are easy to recreate at home yet special enough for the occasion This traditional Maharashtrian festive rice preparation combines coconut, jaggery, and saffron 150 g fresh grated coconut Few strands of saffron This timeless Indian festive mithai is elevated with almonds and aromatic ghee for a rich, traditional flavour. This delicate North Indian festive dessert combines slow-cooked milk, fragrant saffron, and almonds. Also Read: T
Mithai Made Easy: Pistachio & Coconut Squares By Kumud Dwivedi | Femina.in (opens the original)
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Kumud Dwivedi reimagines three classic desi sweets in Mithai: Indian Sweets Made Easy. Don’t miss any of them here! Note: These no-bake elegant confections bring together the richness of pistachios and coconut. Bound with a light sugar-and-glucose syrup, each layer sets into a soft, chewy slab that is both structured and tender.Excepted with permission from Mithai: Indian Sweets Made Easy by Kumud Dwivedi (Roli Books) Also Read: Mithai Made Easy: Rasmalai Tiramisu By Kumud Dwivedi
Mithai Made Easy: Rasmalai Tiramisu By Kumud Dwivedi | Femina.in (opens the original)
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Kumud Dwivedi reimagines three classic desi sweets in Mithai: Indian Sweets Made Easy. Don't miss any of them here! Chilling Time: 4 to 6 hoursIngredients300 ml whipping cream250 g mascarpone cheese100 ml condensed milk2 g green cardamom powderSaffron, a few strands, soaked in 1 tbsp warm milk250 ml rasmalai milk (see below)150 g lady finger biscuits (savoiardi)12 pieces rasmalai, cut into halves50 g pistachio powderRose petals,to garnishFor the rasmalai milk:1 litre full cream milk80 g sugar10
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