Sunday clearly is the most loved day of the week by one and all. During this day while one can catch up on a wide array of activities, a brunch is the most looked forward to. For the uninitiated, a brunch is a combination of breakfast and lunch eaten usually in the late morning but can extend to as late as 3 pm on Sundays. Today on Exec Lifestyle, we speak to KV Sridhar, Rajeshree Naik, Ratish Tagde, and Subhadarshi Tripathy, on their favourite dishes that would make their Sunday Brunch ideal.

Treat your loved ones to the something sweet this weekend - heart shaped desserts, flirty drinks and memories that you will cherish together. Snuggle in your couch with a strawberry smoothie, a relatively easy and sneakily healthy drink. And to double the fun, add a couple of hearty brownies to ensure you have the perfect supper for this weekend. 

Recipe for Hearty Brownies & Strawberry Smoothie
brought to you by Cremica

Hearty Brownies

Ingredients

?          150 ml /3/4 cup) water

?          100 gr (1 cup) Cremica chocolate syrup

?          100 gr butter

?          100 gr (1/2 cup) sugar

?          5 ml ( 1/2 tsp ) vinegar

?          30 gr (3 tbsp) cocoa powder

?          160 gr (1 1/2 cup) maida

?          5 gr (1/2 tsp) baking powder

?          100 gr (1 cup) chopped nuts of your choice(optional)

Grease a 6 -7 inch baking pan with butter and dust lightly with flour. Melt the butter in a pan and add the chocolate syrup. Remove from heat and pour in the water-sugar and vinegar. Stear well till sugar is dissolved. Sift all dry ingredients together and stir into the chocolate mix. Pour into the baking pan-sprinkle the nuts on top if desired and bake in preheated oven at 150 c till an inserted skewer comes out clean. Let cool down before removing from molds. Cut heart shape cake of your choice and slice the in half for filling.

Filling

?          200 gr (2 cups) fresh cream well chilled

?          1/2 cup of Cremica Strawberry syrup

?          1/2 tsp gelatine

?          2 tsp water chilled

?          Sugar as per taste

?          Dash of vanilla

Soak the gelatine in the chilled water fo app 10 min till fully blossomed. Meanwhile whip the cream till stiff.

Warm the gelatine on low flame till melted. Remove and add the strawberry syrup. Let cool down till starts setting and fold in the whipped cream spread on the bottom part of the brownie heart and cover. Chill well in the fridge till ready to serve.

Strawberry Smoothie

?          Vanilla Ice Cream 1 Scoop

?          Milk 1 Cup

?          2-3 Tbsp. of Cremica Strawberry Syrup depending on the Glass Size

Place all ingredients in a mixer and blend well. Pour into Glass and garnish with a fresh strawberry if available. If available blend a few Strawberries with the Liquids.

By Ritwika Gupta

We are all mortal until the first kiss and the second glass of wine, said novelist Eduardo Hughes Galeano. Touted as one of the healthiest beverages, the vino, made from fermented grapes, is generally loved by a large portion of people around the world. Indulging in light banter over wine and cheese can be a delicious endeavor. Wine consumption in India has been on a rise over the last few years, with peoples? preference skewing towards the red wine.

?Overall, the wine market in India is on the rise and wine consumption in India is witnessing about 14.5 per cent growth annually. Today, the steep increase in wine drinking habits is due to the many choices of brands and wines available in the market for consumers,? says Myra Vineyards founder and managing director Ajay Shetty.

The Indian wine industry has seen a phenomenal increase, not only in consumption pattern, but also in the number of newer international and domestic wineries and brands that have evolved over the last five to seven years. With disposable income on the rise, Indians have been traveling more than before. This has also led to adopting global cultures and lifestyles; appreciating good wine and its consumption is one of them.

Shetty believes that Indian wines are becoming popular in the overseas markets as well as making an appearance in the global food culture.

?Current developments in the Indian wine industry also gives us a great opportunity to bring the best quality wines to the table and to work around our offerings and products according to the customers? expectations, especially the young wine consumers,? Shetty says.

A Pune based wine enthusiast B Shankaranarayan, who organizes wine festivals and writes restaurant reviews for BBC Good Food India Magazine, shares, ?Indian wines have started winning awards in global wine competitions. That's a good start in terms of quality. India does make large volumes due to the high cost of production.?

With the emergence of boutique wineries, the wine market has matured, and in Maharashtra specifically, annual sales have gone up by 30 per cent.

Shankaranarayan, who conceptualised the first wine tasting festival in Pune in 2007, reveals that the lack of a level playing field for wineries inspired him to launch these festivals in India that have now set a benchmark for wine events in the country.

According to Vallonne Vineyards, CEO, Shailendra Pai, there's a lot more interest in Indian wines because excellent wine is being produced, some of which are on par with quality wines in the global market. There is a great amount of interest in Indian wines internationally and during the Decanter Asia Wine Awards, our wines have won top medalsi.

"The Indian wine industry has grown substantially over the past 5-7 years. People are more aware of wines today and all this is great news for a boutique vineyard such as Vallonne where we have always made very superior quality wines and offered something new to the customer," he shares.

Pai elaborates that he has seen an increasing number of expats, international winemakers, writers and guests coming to taste wines at Vallonne, a boutique winery with an emphasis on French grape varietals.

"Nashik is slowly being recognised as a wine destination.  Even holiday makers from various parts of the world make a trip to nashik for a winery trail," he states.  

Harbouring a differing opinion, Grover Zampa Vineyards chairman Kapil Grover believes that India has a long way to go to make a footprint in the global wine industry.

?The wine market in India is growing at a small pace of 20-25 per cent. We will certainly see more wine being consumed but we still have not reached a good number. Also, 65 per cent of people prefer red wine, while 35 per cent like white wine. Red wine is more popular mainly due to a list of added health advantages,? Grover says.

Grover Vineyards was set up by Kanwal Grover in 1992 and is now being managed by his son, Kapil. The vineyards have expanded from 100 acres to 400 acres under his able leadership.

?What?s been grilled into our heads is the importance of the raw materials, that is: grapes. We spare a lot of care on the vineyards, carefully capturing the essence of grapes through internationally accepted techniques and practices reliably brought to India for making the finest range of wines. We keep the quality high by limiting yields to bring out the complex aromas and delicate flavors from the grapes,? Grover says.

Shedding light on the new flavours for 2015, Shetty mentions that Myra Vineyards is introducing a couple of varietals in 2015. ?Last year, we launched Reserve at the super-premium segment and Two-Headed Bird (THB), at the entry level segment. These two portfolios have received a tremendous response from the consumers and have been doing very well in the market and we aim to build on that and introduce more varietals this year.?

Pai specifies that Vallonne will be launching an unique blend of Shiraz and Merlot this year called viognier. Along with it, a special super premium wine called Anokhee that has been barrel aged for 15 months and then aged in a bottle for 42 months, is also on the pipeline for launch this year. 

Shankaranarayan feels that the 2014 vintages will be making their appearance on the shelves this year. According to him, Sauvignon Blancs and Oaked Viogniers are must try alcobeverages for the season.

?Tennis player Vijay Amritraj launched his own Reserve Wine collection with us recently and this could set the trend of celebrities associating with alcobeverage labels in India,? predicts Grover, who is looking forward to the new sparkling wine collection from his company?s Bengaluru unit this year.

There are several factors that contribute to the quality of the wine?the natural soil, climate conditions, viticulture practices, infrastructure, the vineyards and the wine making process in general. 

Pai deems that the process of winemaking starts from the ensuring that the vineyards are healthy.

?We have viticulturists who tend to the vineyards throughout the year. Our vineyards are planted on south facing slopes as this ensures just the right amount of sunlight for healthy development of vines and grapes. The soil we have is a requirement for good vines where the water does not collect in the soil. The climate in Igatpuri with warm days and cool nights is also suitable for healthy development of the vines and concentration of aromas in the fruit,? he reasons.

Throwing light on how the wine making process differs in his vineyards, Shetty informs that the basic principle they follow is to do the right thing at the right time.

?At Myra we take care of the minutest of details in the entire winemaking process. Utmost hygienic care is taken at each and every step. We harvest grapes at optimum maturity at cool temperatures and transport it in highly hygienic refrigerated containers. Fermentation is carried out with skin maceration at optimum temperature. Malolactic fermentation and further ageing takes place in French oak barrels for a minimum of 12 months before the bottling process where the wine is then bottle aged for a few more months before its release in the market,? Shetty explains.

Shankaranarayan adds that it is imperative to control the generation of alcohol and balance the acidity levels in order to make wines taste better. ?The process is rather simple. Make grape juice, let it ferment and add yeast, let it sit for six months and one should have wine. How drinkable it becomes depends on the skill of the wine maker,? he affirms.

Talking about the level of competition in the local wine industry, Grover informs that the company organizes different kinds of events to cope up with the rivalry. ?To name a few, we have done The Great Grover Stomp, Pune Farmers? Market, Bandra Wine Festival and a couple of other events in Bangalore all of which had over 2000 attendees each,? he says.

Shetty, whose love for wine drove him to venture into the wine industry, believes that wine is all heart and although he?s a new entrant in the wine industry, Myra Vineyards has made a formidable space in the Southern market including Karnataka, Maharashtra and Goa.

?As a new wine brand, we have had our share of highs and lows but the driving force has been early market acceptance. Our wine portfolio coupled with the exciting price-points has set new standards within this cluttered market. We entered the industry well-versed with the landscape. Our intention is not to compete but to bring forth a paradigm shift in the wine consumption patterns through engagement, education and segmentation,? he explains.

Shankaranarayan, on the other hand, believes that there is no competition as such because no two wine makers create similar brew. ?Firstly, a true wine lover makes his or her purchase based on the palate and not the label or the price. And secondly, each wine is unique. So where's the competition?? he candidly concludes.

By Ritwika Gupta

Satiating the palate with some delectable food is what many a people live for! The world is a food paradise and every season, we look forward to new dishes that could tingle our taste buds! India is a volatile market and the way we bring food to our plates is constantly evolving every year. Thanks to rapid globalization, we are now aware of new food ideas and our expectations are higher than ever before. Chefs have a daunting task of keeping up with customers? changing tastes and today?s top culinary leaders gave me a lowdown on the food trends and cuisines that will gain momentum in 2015.

Local Sourcing of Ingredients & Quality, Organic Food

With an increasing demand for healthier and a variety of food options, the rules of how food is being sourced and marketed in the menus are changing.

?In 2015, organic brown rice, multi-grain roti, laccha paratha and healthy items are on the rise. We are sourcing a lot of local ingredients. We have started growing our own vegetables in local farms and use them in the dishes. Similarly for meat, instead of using imported lamb chops, we will be using everything that is available in India,? says Four Seasons Hotel head chef - Indian cuisine Vikram Arora.

Elaborating on local sourcing of ingredients, Four Seasons Hotel executive sous chef Anshuman Bali informs, ?Chefs nowadays are foraging; we are looking for locally available organic ingredients. More and more people are asking for organic dishes and menus are being planned according to that. Organic food is a trend to look out for in 2015.?

Quality ingredients are also gaining popularity fast alongside healthy food recipes this year. Grand Hyatt Mumbai executive chef Hermann Grossbichler emphasizes that quality fruits, vegetables, green leaves, grains and freshly prepared food with quality ingredients will succeed this year.

He adds, ?I love when a chef wants to be creative and prepares something new but creativity must never be second to our constant aim to serve the highest quality food to guests. True quality in terms of ingredients right down to the freshness of the finished product will be a top priority in 2015.?

Small Sized Portions

According to Chef Bali, small sized portions of food will be the rage in 2015. Eating smaller portions of food is one of the easiest ways to cut down on calories in order to maintain a healthy consumption pattern. It keeps a tab on our diet and helps us to lose weight. Bali says, ?Portions are getting smaller as people are becoming more calorie conscious. We are even using small cutlery and utensils to serve the guests as well.? Chef Arora also feels that small portion food is an emerging trend amongst both consumers and restaurateurs. He says, ?Gone are the days of eating three full heavy meals a day. Practising to eat small portions will help you lose weight. Eat only when you are hungry. There is no point of over eating."

Fusion Trends

In 2015, one will also get to witness a mix and match of different cuisines and ingredients in order to create fusion recipes. Chef Arora adds, ?There is a rising trend of ?desi international cuisines?. A lot of international food restaurants have opened in the past few years. Owners know that there is a market and that is why you can find different joints of cuisines everywhere.?

Agreeing with the same, Waters Beach Lounge director Aziz Lalani says, ?A fusion of Indian and international cuisine is something we are looking forward to in 2015. Chicken wings are equally popular as chicken tikkas.? Water Beach Lounge is situated in Goa and offers grilled Italian food. Lalani elaborates, ?We have guests from all over the world visiting our restaurant and I can tell you that foreigners love Indian food. As a result, fusion cuisine will be a fascinating trend in India this year.?

Asserting that Indians are foodies by nature, Chef Bali feels that the current local cuisine in India has gone into a bit of a fusion state, which will continue in 2015. He cites the example of the restaurant ?Masala Library,? which offers a fusion of Indian and western food, served in an unconventional style.

Chef Arora feels that people also want a novel touch to existing dishes. He states, ?People are experimenting with ethnic sweet dishes. Rather than having plain ice-creams, people are having shrikhand but made with different flavours like chocolate and butter scotch.?

International Cuisines in India

Grossbichler feels that Mexican and Moroccan food have been underrated for sure in the last couple of years but sure to pick up on popularity in 2015. He also adds that international cuisines like Italian, Chinese, Javanese and Thai will continue to remain popular in 2015 but they have becomes far too expensive. Grossbichler expresses, ?We need a higher variety of imported food at a lower cost if we want to say serve good international food in this country. Our imports have become way too costly for the restaurant to re-sell for the local audiences.?

Presenting a different perspective on international cuisines, Thai Sous Chef of San Qi, Seefah Ketchaiyo feels that this year could open doors to experimenting with authentic international cuisines. She explains, ?I think bringing authentic dishes to the plates could be a promising trend for this year. For instance, Thai dishes are often adapted to the Indian taste here. People still do not really know what authentic Thai food is. My attempt this year would be to use authentic ingredients to make people aware of the real taste of Thai cuisine.?

Low Fat Diet

People are cutting down on junk and fast food these days. As such, low fat meals are certainly going to trend this year. Chef Ketchaiyo opines, ?Although junk food is popular and cheaper, people are thinking about their health first.? She adds that people will prefer veggies, fruits, nuts, seeds, whole grains and lean protein.

Lalani speaks about today?s youngsters who have become cautious of the health properties of a dish. ?The youth today measure each and every calorie in the meals. As such, we are going to incorporate nutritional values and indicate how healthy each dish listed in a menu is, without sacrificing the taste and quality,? he says.

Chef Bali says that people are going to large extents in order to sustain healthy eating. ?The trend this year is to alternate certain ingredients. For example, replacing ghee with olive oil or replacing normal rice with brown rice. Eating clean would also involve the consumption of more vegetables and less sodium,? he says.

Artistic Presentations

Chef Ketchaiyo explains that artistic presentation of food will be a priority this year. She candidly confesses, ?We are also focusing on new presentation so that people will not get bored when they come to San Qi.?

According to Chef Grossbichler, minimalistic and contemporary look of cuisines will be important in 2015. He feels that less is more and that should be kept in mind during the presentation of dishes. However, he is also quick to add that a strong focus should be put on quality and great artistic presentations must be secondary to the true taste of the product.

On a similar note, Chef Bali feels that novelty in presentation catches attention but one should not deviate from the flavor and authenticity of the food. He says, ?Most of the time, the essence of the food changes when experimenting with presentations in attempt to do something new. The concept of the restaurant also matters when considering the presentation of the dishes.?

Declining Trends

While fat free cuisine is rising fast along with fusion and organic food, there are some culinary trends and dishes that will see a decline in 2015.

Chef Grossbichler feels that Bruschettas, the Italian dish consisting of grilled bread topped with tomatoes, will become less popular this year. He explains, ?The problem with Bruschettas is that they are done with the wrong bread and with a topping that?s been sitting for eight hours in a fridge. Customers are becoming more discerning and they want to spend their money well. Everything mediocre will be on a decline this year.?

Chef Bali believes that there is a certain decline in the processed food category this year. He shares, ?Few years back, there was an upsurge of ready-to-cook meals which you could just warm up in your microwave and eat instantly. However, people are getting more health-conscious and they are aware of the amount of preservatives in it. As such, these ready-to-cook meals will see a drop in popularity.?

Elaborating on Bali?s stance, Chef Arora reasons that people prefer natural items and ingredients that can be made at home. He says, ?Thanks to the cookery shows on television and internet, people are getting ideas on how to make products organically. For example, black pepper sauce that is available in the market can actually be made at home and people prefer that.?

Eating Healthy Is the Way Forward in 2015

Well, the Indian food scene is an ever evolving palette and looks like healthy food trends are sure to be winners this year. ?People who eat healthy food look better, have more energy and are generally more positive, it just shows!? exclaims Chef Grossbichler.

According to Chef Arora, dishes, which are low on carbohydrates, high in protein and involve the usage of less oil, will be the most sought after this year. While he agrees that eating healthy is the way forward in 2015, Chef Bali informs us that while swapping ingredients could give us healthier alternatives, the dish will not taste the same once we change an ingredient.

?The choice is ours to prioritize what we want more in the New Year ? taste or health?? he concludes with a smile.

Today we have Chef Shipra Khanna presenting her favourite dessert recipe for exclusively for Indiantelevision.com?s Exec Lifestyle. Chef Khanna is the winner of masterchef India season 2 in 2012 and has been taken on board by Tourism Australia and Cox & Kings as their culinary patron.

Recipe for Assorted Spinach Beetroot Cupcakes

INGREDIENTS:

• For the Cupcakes:
• All-purpose flour- 175 grams
• Baking powder- 1 ? tsp
• Unsalted butter- 155 grams
• Caster Sugar- 150 grams
• Eggs- 3
• Vanilla essence- few drops
• Milk- ? cup

For the Icing:

• Whipping Cream- 150 grams
• Flavours- Spinach puree, Beetroot puree, Vanilla essence.
• Garnish- mint leaves, Jelly and sprinklers respectively.

METHOD:

• In a bowl, Sieve flour and baking powder. Keep aside.
• In another bowl, Whisk eggs butter and sugar till light and fluffy.
• Mix the flour in the above mixture alternatively with milk.
• Add Vanilla essence.
• Fill the batter evenly into the silicon Cupcake moulds. 
• In a pre-heated oven (180 degrees), Place the cupcakes and Bake until the top is golden brown (10-15 minutes) or when the toothpick comes out clean once pierced.
• Once done, take out the cupcakes on a wire tray and let it cool.

Icing:

• Whisk the cream till peaks are formed.
• Divide this into three equal portions.
• To one add Spinach, to the other add Beetroot and to the third add vanilla essence.
• Put them into icing cones and ice cupcakes with different flavours.
• Garnish and serve.

Main Course

Smoke House Deli

Smoke House Deli is offering a special menu so allow yourself to fall in love with not just your date but also your plate. The menu includes smoked strawberry and asparagus with goat cheese and toasted almonds, smoked salmon with orange and wasabi, truffled spaghetti, flavoured with field mushrooms and porcini, grilled john dory with dill and caper glaze or the simple and wholesome thyme and chilli rubbed roast chicken with spring veggies. Drop by between 11 ? 14 February at Smoke House Deli, all outlets in Delhi.  Prices for a three-course meal for two ranges from Rs 2199++ to Rs 3299++.

Ssence

Ssence, a multi-cuisine restaurant, at The Suryaa in New Delhi is celebrating Valentine's Day with an exclusive dinner buffet that will be served on 14 February, 2015 from 7 pm onwards. Treat your loved one to four very special cuisines - Awadhi, Punjabi, Shahjahanabadi and Kayasth and also receive a personalized love mug from the hotel to commemorate this special day. All couples celebrating their first anniversary with the restaurant will also win a special hamper from the hotel on Valentine?s Day.

District 6

District 6 at Malleshwaram is offering a tantalizing menu from 12 pm to 1 am on 14 February, 2015, which is sure to make your day extra special. The menu features specials such as schmi spiced corn, veggie poutine, prawns chilly butter garlic, kacche kele ki galoti kebab, tenderloin skewers, hot chicken wings, grilled tenderloin steak, cajun grilled chicken, grilled cottage cheese steak, fresh asparagus green pea risotto, meen moilee, bullet chicken, poached lamb, stir fried assorted greens and assorted mushrooms to name a few. Along with mouth-watering food, avail free flowing sparkling wine, a range of crafted German beer, finest wine offerings from Grover?s, sangria, assorted cocktails and mocktails as well as aerated drinks. Price for a meal of two is Rs 4000.

Euriska

Come and enjoy your romantic date at the newly opened lounge in Pune - Euriska from 13 ? 15 February, 2015. A special menu has been created at Euriska only for Valentine?s Day for food connoisseurs. The menu includes both vegetarian and non-vegetarian food namely chortof?gous (for vegetarian lovers), mi-chortof?gous (for meat lovers), berry and green salad, octopus and scallop salad, oyster and tequila. Price for food starts from Rs 1800 plus taxes.
 

Snacks

Pizza Hut

For all pizza lovers, have fun celebrating Valentine?s Day with Pizza Hut?s unique offer called ?2izza?! An exquisitely designed pizza where two different pizza halves merge into one, ?2izza? is a single pizza with two sets of toppings. If she likes it spicy and you love it cheesy, celebrate your choices and indulge your love by sharing a 2izza available at all Pizza Hut outlets till 15 February, 2015. Dining, delivery and takeaway options are also available. Prices range from Rs 245 to Rs 470.

SBARRO

SBARRO, a chain of pizza restaurants that specializes in New York-style pizzas is offering the ?Pizza Love Box? comprising any two New York style pizza slices, two garlic breads, one brownie and one drink.  The ?Pizza Love Box? comes at a price of Rs 399 and is available at outlets in Gurgaon and Connaught Place on 14 February, 2015.

Love Potions

Le Bistro Du Parc

Get an aphrodisiac dose this Valentine?s Day by making your reservation for a 5 course menu curated by Chef Alexis at Le Bistro Du Parc, Delhi. The exclusive Love Potion is a must try at this restaurant along with starters like Mediterranean vegetables, avocado and red pepper coulis. The main course dishes include smoked potato crush, brie sauce and truffle shavings; roast Quail with fig stuffing, sauteed potatoes and vegetable chips; steamed seabass roulade with fennel and star anise cream. Exclusively available on 14 February, 2015 from 7 pm onwards, the price for a meal for two is Rs 4900 plus taxes.

Barking Deer Brewpub and Restaurant

For Valentine?s Day, Barking Deer Brewpub and Restaurant is offering the cupid?s potion ?lavender ale?. A clear golden colour beer with whitish head, it has an intense lavender aroma. Flavour starts off sweet and floral with some dry wheat counteracted by the honey and lavender. It?s a deliciously drinkable potpourri.

Desserts

Caf? Delhi Heights

Treat your love with a sweet tooth at Caf? Delhi Heights with the yummiest heart shaped red velvet cakes exclusively available on 14 February, 2015. Also enjoy the chocolate mud cake, chocolate lasagna, chocolate brownie with ice-cream available from 11 am to 11 pm. Price range for red velvet cake is Rs 135 per slice and prices for other desserts start from Rs 175.

Terminus 1

This Valentine?s Day, celebrate the spirit of love at Terminus 1 at Ambience Mall in Delhi with their special heart shaped dishes for the occasion available from 11 am to midnight. You can treat your Valentine with Terminus 1?s Makhani curry mousse with heart shaped melba toast and a berry sweet heart chocolate mousse dessert, which is an inspired combination of sinfully oozing chocolate and sweet strawberries. Prices range from Rs 155 to Rs 400.