Bowlful Of Taste

Bowlful Of Taste

Roasted Beetroot and Burrata Salad

Recipe by Sejal Shah, Co-owner and head chef at MAIA-Bangalore


Roasted beetroot, cut in cubes: 90 gm

Burrata Cheese: 60 gm

Ruccola leaves: 45 gm 

Orange juice: 1 cup

Cumin powder: a pinch

Coriander powder: 2 gm

Balsamic vinegar: 1 teaspoon

Orange zest: 1 gm

Olive oil: 10ml

Sugar: ¼ teaspoon


Boil Orange juice & balsamic vinegar and let it reduce to half. Add cumin, coriander powder and sugar. Let it cool down and then add oil and whisk it. Now pour this on the roasted beetroot cubes, with Ruccola leaves and burrata cheese and serve.


Roast Pumpkin Soup

Recipe by Sejal Shah, Co-owner and head chef at MAIA-Bangalore


Yellow Pumpkin: 1.25 kg

Garlic: 15 gm

Ginger: 15 gm

Sage: 05 gm

Onion: 200 gm

Leeks: 100 gm

Celery: 100 gm

Carrots: 100 gm

Thyme: 2.5 gm

Pumpkin seeds: 20 gm

Butter: 50 gm

Cream: 125 ml

Oil: 100 ml

Black Pepper: 10 gm

Mustard Paste: 15 gm


Peel the pumpkin. Marinate the peeled pumpkin with chopped garlic, ginger, oil, salt, thyme, sage, onion and carrots. Prepare 250 ml vegetable stock with vegetable trimmings, black pepper and bay leaf. Slow roast the mixture at 130°C for an hour. In a pan, melt half the butter and add the sliced leeks and celery. Add the roasted pumpkin mixture and sauté for a couple of minutes. Season with salt and black pepper (powdered). Cool the entire mixture and blend to a fine puree. Strain and heat with 500 ml of vegetable stock. Season with salt and black pepper. Finish with remaining butter and cream. Add in the Mustard Paste and serve hot with microgreens and toasted pumpkin seeds.


Mexican Rice Bowl

Recipe by Swasti Aggarwal, Food Strategist, Foodhall

Mexican Rice


Basmati rice, steamed: 1 cup,

Butter: 1 teaspoon

Onion, chopped: 2 tablespoons

Garlic, chopped: 1 teaspoon

Tomato, blanched and chopped: 2 tablespoons

Cajun spice mix: 1 tablespoons

Salt: ½ a teaspoon

Jalapeno, chopped: 1 tablespoon

Black pepper, crushed: 1/4 teaspoon

Coriander, chopped: 2 tablespoons


Boil rice, drain and keep aside. Heat oil and sauté chopped onion & garlic. Add tomato salsa, chopped jalapenos, chopped coriander, salt and black pepper. Toss well with Cajun spice mix and adjust seasoning. Add fresh chopped coriander/ cilantro and toss well. Keep aside.

Salsa Verde


Flat leaf parsley, chopped: 2 tablespoons

Mint leaves: 1 tablespoon

Fresh Coriander Leaves, chopped: ½ a cup

Tomatillo, chopped: ½ a cup

Jalapeno: 2 tablespoons

Onion, chopped: 2 tablespoons

Olive Oil: 2 tablespoons

Salt: ½ a tablespoon

Black pepper, crushed: ¼ teaspoon


Mix all the ingredients in a blender and mix well to make a coarse mix or salsa. Adjust seasoning and keep aside in the chiller.

Pico de Gallo


Tomato, blanched and chopped: ½ a cup

Onion, chopped: 2 tablespoons

Garlic, minced: 1 teaspoon

Coriander, chopped: 1 tablespoon

Jalapeno, chopped:1 tablespoon

Salt: ½ a teaspoon

Black pepper: 1/4 teaspoon

Lemon juice:1 teaspoon


Dice up onion and tomato and roughly chop the coriander. Dice the jalapenos very finely. Dump all the ingredients in a bowl and cut the lemon in half and squeeze the juice into the bowl. Sprinkle with salt, and stir together until combined. Combine all and keep aside in the refrigerator.



Avocado: ½ a cup

Tomato, chopped: 2 teaspoons

Onion, chopped: 2 teaspoons

Green chilli, chopped: 1 teaspoon

Fresh coriander, chopped:1 teaspoon

Lemon juice: 1 teaspoon

Salt: ½ a teaspoon


Put all the ingredients in a bowl and crush roughly to combine all to a chunky and coarse salsa consistency.

Bring it all together

To serve, divide the Mexican cilantro rice evenly between two bowls.

On top of the rice place one scoop each of salsa verde, Pico de gallo, and cooked black beans, grilled diced onion and sweet peppers.

Drizzle sour cream on top, & garnish with fresh parsley, grated cheddar cheese & crushed tortilla chips.


Porridge Buddha Bowl

Recipe by Isha Saxena, Food Blogger at, Instagram: @crittertank


Porridge: 3/4 cup

Garlic: 3 medium cloves

Pineapple slices: 4 to 5 (preferably fresh, not canned. In case you are using canned pineapple, be sure to use as little sugar syrup as possible)

Tomatoes, medium: 2


Salt: to taste

Balsamic vinegar: 1 tablespoon

Olive oil:1 teaspoon


Soak the porridge in water for half an hour. In a pressure cooker, add the soaked porridge and just enough water to cover the porridge. Cook for 5 minutes and turn off after one whistle. Let the steam off, and let it cool down for 5 minutes. This will ensure your porridge is slightly crunchy and yet cooked. Meanwhile, wash and chop the tomatoes into big chunks. Heat a pan and dry char the tomatoes for 2 minutes. Remove and put aside. Wash and chop the pineapple slices. Add to the pan, warm and char for 3-4 minutes and remove from the heat. Peel and finely chop the garlic. Add ½ a teaspoon olive oil in the pan, add the chopped garlic and cook till brown and fragrant. Add the cooked porridge, stir and cook for 2 minutes. Add salt, if required. Transfer to the bowl. Add the remaining ½ teaspoon olive oil to the pan. Break the egg and cook till it is crispy. Add to the bowl and drizzle some balsamic vinegar on top.


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