October 30, 2014

Blood/ Red Spattered Almond-Vanilla Sugar Cookies For Halloween

T
his is not an original idea, but one that I found while on the net. I’m definitely not one of those people who find gory or even messy looking food attractive, so I do stay away from Halloween food that looks like the stuff of one’s nightmares. I found these red splattered cookies some time back while on the net and I personally thought they looked more like abstract art rather than blood!



 
My daughter is home for a week on an unexpected break and she loves interesting looking cookies. We don’t celebrate, but with Halloween just round the corner, I gave into the temptation to bake these cookies for her to take back with her.

In retrospect, it is a good thing that I did bake these cookies when Akshaya was around because she saved them from being a decoration disaster. When it was time to “spatter” the cookies with “blood”, I found the going tough. I just wasn’t able to create a fine “spatter” of colour. Our temporarily resident artist wielded a mean fork and coloured royal icing to create the perfect finish to these cookies.
Then of course, she had to gloat about my disaster showing her Dad the cookie that she decorated saying “someone bled gently on these” and then showed him my first unsuccessful attempts saying “someone died on these”!



 
We both thoroughly enjoyed decorating the cookies, and I must confess that throwing the colour on the cookies was quite like going back to kindergarten. Another blogger who had written about making these cookies suggested, “Dip a fork in the icing and fling away. Cackle evilly. Hoot with laughter. Repeat. Every cookie will look unique.”





If that works for you then go ahead, otherwise have fun whichever way you want. After all, when was the last time you threw paint around and had fun? Just don’t forget that cleaning up after can be painful, so be prepared and do spread a lot of old newspaper to make it a stress-free affair. Of course, she showed me her “blood spattering” technique which I quickly got the hang of, though I did end up poking a hole on a couple of cookies at the beginning , which prompted my daughter to quip, “You’re supposed to spatter the cookies with the blood, and not stab them with a fork so they bleed!”



 
The recipe for sugar cookies is one that I use on and off, and I have used Royal Icing. Cookies iced with Royal Icing travel better and my daughter will be taking these back to college with her to share with friends. Bothe the cookies and the icing contain eggs. Note that the icing contains raw egg whites, and if this is a problem, then please use an icing that works for you. You can use these egg-free recipes for sugar cookies and icing if you don’t use eggs.

Blood/ Red Spattered Almond-Vanilla Sugar Cookies
(Inspired by Annie’s Eats)
 

Ingredients:

For the Almond-Vanilla Sugar Cookies:

150 gm unsalted butter, at room temperature
 1 1/4 cups sugar
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups all-purpose flour
 1 1/2 tsp baking powder
 1/4 tsp teaspoon salt

For the Royal Icing:

2 egg whites
3 cups (or a little more) icing sugar, sifted
1 tsp fresh lemon juice
 A few drops red food colouring
 

Method: 

With a hand held electric mixer, cream together the sugar and butter until pale in colour and fluffy. Add the egg, vanilla and almond extracts and mix. Sieve together the flour, baking powder and baking soda. Gradually add the flour mixture and salt, and beat just until combined, scraping down the sides and bottom of the bowl.
Shape the dough into a disc, cover with clingwrap and refrigerate the dough for about half an hour to an hour, to make it easier to handle. Divide the dough into two and work with one portion at a time. Lightly dust your work surface and rolling pin with flour and roll out the dough evenly to 1/4" thickness. Re-roll the scraps and cut out cookies from them till the dough is used up.
Using a floured cookie cutter, cut out the cookies and place them on parchment lined baking trays, leaving a little space between them. Place the trays in the freezer for about 5 minutes (no longer or they will start to freeze). This will ensure they keep their shape while baking.
Bake the cookies at 180C (350F) for about 10 to 15 minutes till they’re somewhat firm on top and starting to brown at the edges. The cookies themselves should be pale and not brown. Let them cool on the trays for 5 minutes. Then cool them completely on racks. Store the cookies in airtight containers till you’re ready to decorate them.
This recipe makes about 4 dozen cookies if you use a 2 1/2 “ round cookie cutter.

Make the Royal Icing. Make sure the eggs whites are at room temperature. Place the egg whites in a clean bowl and with a hand held mixer, beat until they’re frothy. Add the icing sugar and the lemon juice, and beat at low speed until it turns thick, somewhat stiff and shiny. If you beat at a higher speed, you will end up with bubbles in your icing which is not desirable.
This icing will dry out if left uncovered. Spoon the Royal Icing into piping bag and use, or store in an airtight container for upto 3 days in the refrigerator.
 
To decorate the cookies, thin some of the Royal icing with a little water and use it to pipe the outlines/ borders on the cookies. Then thin the icing a little more and then “flood” the cookies to cover the top of the cookies within the outline. Let this dry out completely.
Now take a little Royal icing and thin it quite a bit (should be of easily pouring consistency) and then colour with red food colouring till it resembles “blood”. Mix well and then take a fork (or a clean painting brush), dip into the red icing and then “spatter” the surface of the cookies so that they look like blood spatters. Allow to dry out completely before storing them in an airtight container. 
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October 25, 2014

High Tea at The Hyatt (Confeitaria, The Grand Hyatt Goa)

A
bout 2 months ago, a friend and fellow food blogger Revati asked me if I would like to join her for an Afternoon Tea Party at The Grand Hyatt the next day. It was pretty short notice but the Hyatt happens to be a short drive from where I live, and an invite to tea and good company is a draw so I told her she could count me in.
The Grand Hyatt serves High Tea every evening between 3.00pm and 7.00pm at their Bay View Lounge, and our invite to their High Tea included a special session by Snigdha Manchanda on all things tea (please scroll down to the end of this post for more details).
Everyone knows about how certain wines pair well with certain kinds of food, and Snigdha’s session focused on similarly perfect pairings of different kinds of tea with different flavours in a variety of pastries and savoury snacks. The tea tasting was more than amply supported by the Hyatt pastry Chef Nicole Illa’s sumptuous High Tea.



 
I love my cup of tea as dearly as much the next Indian, and I like it steaming hot, somewhat strong, a little milky and a little sweet. Snigdha’s tea blends are however best enjoyed with neither milk nor sugar.  These teas are best made by letting them infuse in hot water as opposed to the traditional Indian style of boiling the tea leaves in water or “cooking” them as my part-time cook likes to refer to how she makes her tea.

One can never go wrong with that old Indian favourite, ginger tea, as we all agreed while happily sipping Ginger Root Black Tea but we were also pleasantly surprised by the other teas served at the session. The Saffron Kahwa and the Chilli Chai became my two new favourites. The other teas at the tasting were the Rose Oolong and a very mild and “barely there” flavoured light White Tea.




It was interesting how well the guided tea and food pairings turned out. The floral tone of the Rose Oolong was paired with a lemon cupcake, and the Saffron Kahwa Tea was perfect with Chef Nicole’s excellent pistachio and chocolate macaron.
I must mention here that I usually avoid macarons because they’re usually so sugar laden, but this pistachio macaron is the best I’ve eaten – all flavour and not so much sugar.
The Ginger Root Black Tea was served with a twist on the Goan Rissóis which had a sweet coconut filling instead of the usual prawn filling.
The Chilli Chai’s warm cinnamon-cardamom-clove-vanilla-chilli flavours were just right with mild cucumber sandwiches.
Then there was the subtle, light and almost colourless anti-oxidant rich White Tea which is also an excellent palate cleanser.



 
Chef Nicole Illa & Snigdha Manchanda
(Image source: The Grand Hyatt, Goa)
 
We then concluded the tea tasting session with Chef Illa’s High Tea spread.  The High Tea is a very English affair from the early 19th century and is credited to Duchess Anna Russell of Bedford, lifelong friend of Queen Victoria. In those days, people apparently ate only two main meals of breakfast and dinner which was served after 8pm.
Not surprisingly, the Duchess was so hungry in the afternoon that she asked to be served bread, butter and cake in her boudoir with her afternoon tea. Later her friends were invited to join her and this became such a popular idea it became an established practice in fashionable society.

Contrary to belief, High Tea was what the working class served in their homes. The upper class of English society served an “Afternoon” or “Low” tea which was served on low tables around which chairs and sofas were arranged.
The lower and working classes served a less fancy but “High” tea at about 6pm instead of dinner but at the dinner table. So the “high” and “low” teas actually refer to height of the tables at which they were served!



 
The Grand Hyatt has revived the English High Tea tradition and it’s all about an elaborate spread of finger foods (the choice of whether to have it at a low or high table is yours), with tea, coffee or hot chocolate. You could even choose champagne with your High Tea for a special occasion.

Chef Illa and her staff offer four different kinds of High Tea to choose from - the Traditional English Tea, Cupcake Afternoon Tea, the Indian High Tea and Grand Champagne High Tea.



 
Their traditional English High Tea includes tarts, mini pistachio and chocolate macaroons, fruit cakes, scones with clotted cream and homemade jam, and selection of sandwiches including salmon, turkey, cream cheese and cucumber.

The Indian High Tea menu features Indian evening snacking favourites like Vada Pav, Kanda Bhajia (onion and gram flour fritters), Channa Jhor Garam, Chaat in tart cases and a variety of Indian sweets.
Then there’s a special Cupcake High Tea if you have a really sweet tooth or just love cakes. This includes cupcakes in flavours like Amaretto, lemon meringue, raspberry and blueberry cheese.
These are all served with a selection of teas, coffee or hot chocolate.



 
The High Tea is quite reasonably priced and will easily keep a group of 3 to 4 people happy. So if you’re looking forward to spending a lazy afternoon , a beautiful view and the company of some friends or family, then heading out for a High Tea at the Grand Hyatt might be something you should consider.

When you do go to the Grand Hyatt, do also consider visiting the Confeitaria to see the variety of other lovely bakes and decorated cakes that they offer.



 

Address: Confeitaria, The Grand Hyatt, Near Bambolim Beach, North Goa.

Snigdha is a professional tea sommelier who converted her childhood fascination of collecting teas from across the world into a full time occupation. Her personally hand blended all natural gourmet teas retail under the brand TeaTrunk.

Please note: This post was supposed to have been written sometime in August but got delayed for reasons that were beyond my control. The information in this post was current at the time of writing it, and may have changed since.

Disclaimer: This review was done on an invitation from Snigdha Manchanda & The Grand Hyatt, Goa. I have applied due judgment and done my best to remain objective and unbiased while writing this review. Please exercise your own discretion, with the understanding that this is my personal opinion.
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October 20, 2014

Gavurdaği Salatasi (Turkish Tomato Salad With Pomegranate Molasses & Sumac)

I
was recently introduced to a cookbook group, and as the name obviously suggests, it involves exploring cookbooks and cooking from them. Every month there’s a new cookbook to cook from and most of us just post photographs of our efforts within the group page on Facebook.
The group has been in existence for about a year and one of the books chosen previously was Persiana by Sabrina Ghayour. I avoid buying cookbooks where non-vegetarian dishes are the main feature because such cookbooks aren’t of much use to a vegetarian like me. I am also short of shelf space for my cookbooks so I don’t generally buy them anymore unless there’s a book I’m sure I really want. Yet, Middle Eastern, Mediterranean and Persian flavours always attract me, because they’re similar to a lot of flavours that go into Indian cooking because of the Persian influence on Mughlai cuisine.




So while I was still wondering whether I should cave in to temptation and buy the book, I came across some recipes from the book on the net. Two recipes caught my eye, and one was this salad Sabrina Ghayour’s Tomato Salad with Pomegranate Molasses and the other a Pistachio & Almond Cake which I shall try out once my oven gets back from the service centre.
You might know that I am not a salad lover in general, but I don’t mind them so long as they feature less of green leaves and have something going for them in terms of taste and texture. This Turkish tomato salad, known locally as Gavurdaği Salatasi, is a popular fresh and piquant salad made with easily available ingredients and local flavours.
The salad hails from Gaziantep, and is supposedly named after the Gavur Mountains in South-eastern Turkey. The main ingredient is tomatoes with some onion and peppers, slightly sweet and tart pomegranate molasses, sumac and crunchy walnuts.  
This salad can be found as part of the Turkish meze spread (a selection of small dishes served as appetizers before the main meal) and is usually served with the Turkish pide bread, butter and the crumbly Turkish white cheese. Otherwise it is served with kebabs and meat.
Gavurdaği Salatasi is usually made with large tomatoes cut into smaller chunks, but you can use cherry tomatoes if you prefer. Turkish long peppers are supposedly slightly hot and you can substitute any green long pepper of your choice. You could also use chilli flakes for the heat but it the salad would taste different.
I get the Bhavnagari variety of long chillies here which are used to make stuffed and fried fritters. They’re supposed to be on the milder side, but I’m not open to risking having my mouth on fire, so I always deseed the chillies before using them.



 
There’s no real substitute for Pomegranate molasses but I’m told that a good balsamic vinegar should work well. It’s very easy to make some of your own though so I would rather go to that little extra effort of making my own molasses, especially as I do not like vinegar especially Balsamic.
The other hallmark of this salad is Sumac. Sumac is a seasoning of Mediterranean origin that has a tangy, lemony kind of flavour and lemon zest with a few drops of lemon juice or even a very light sprinkle of aamchur (dehydrated and powdered dried raw mango) might a close substitute. I have a small, closely guarded stash of Sumac thanks to my good friends Harini and Niv so I got to use the real thing here which makes all the difference.
I couldn’t find flat leaf parsley, so I used fresh coriander instead since I know it goes well with tomatoes in salads.
The Gavurdaği Salatasi isn’t anything exotic and just another fresh, light and summery tomato salad but it’s the flavours of the Pomegranate molasses and the Sumac that give it a unique flavour. This is a salad that would go very well with Indian flavours as well, especially served with chappathis, naan or other flatbreads or even on the side with a pulao or biryani. You can also try it with some cheese and bread for a light meal.

Gavurdağı Salatası (Turkish Tomato Salad With Pomegranate Molasses & Sumac)
 

Ingredients: 

6 to 8 large tomatoes*
2 Turkish long peppers, cut into thin rings**
1 large red onion
1 1/2 tsp sumac, plus a little extra to garnish
2 to 3 tbsp pomegranate molasses
Salt to taste
Some extra virgin olive oil
1/8 cup walnut pieces, toasted lightly
1 tbsp chopped flat leaf parsley (fresh coriander is good too)
 

Method:

*Use regular tomatoes or cherry tomatoes, depending on what you can find. Traditionally, this salad is made with regular tomatoes.
**If you cannot find Turkish long peppers, use any long green pepper that is mildly spicy. You can also use green bell peppers, cut into strips, if you like them. 

Chop the tomatoes (or halve the cherry tomatoes), slice the onion into thin strips, and the peppers in to rings or strips. Arrange them on a flat plate (or in a salad bowl).
In another bowl, mix together the Sumac, Pomegranate molasses, salt and a drizzle of olive oil. Drizzle this evenly over the salad, then garnish with toasted walnuts bits, and chopped fresh parsley or coriander. Finish off by sprinkling a little Sumac.
Serve. This recipe should serve 4 to 6 as a side dish.
 
 
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October 14, 2014

Make It At Home : Pomegranate Syrup/ Molasses

I
was recently going through some Persian recipes and I came across a couple that I wanted to try out. While I had most of the ingredients on hand, there was one ingredient mentioned, Pomegrante molasses, that I had never seen or used before. This is an ingredient that is obviously specific to certain cuisines, and not something I was likely to find in the stores in my part of the world.
So I decided to a little research into Pomegranate molasses. It turns out that it is a barely sweet, slightly tart, thick and sticky syrup used to flavour Mediterranean and Middle Eastern cuisine. It is known as "Nar Ekşisi" in Turkish,"Rob-e-Anar" in Iran,"Nasrahab" in Georgian and "Rebb el-Rumman" in Arabic.
One thing I have discovered is that many exotic or cuisine specific ingredients are quite easy to make at home, and this Pomegranate syrup is no different and can be made by reducing Pomegranate juice and a little sugar.



 
So that’s what I did, made my own batch of Pomegranate syrup and believe me when I say that it takes very little effort. Pomegranates are available almost the year round at my local market, and it’s also a fruit I love. Apart from being beautiful and jewel like in appearance, Pomegranate arils add a lovely crunch and burst of sweetness to any dish.

A lot of people will suggest that one Pomegranate will give you one cup of juice, but this is not a rule that’s written in stone. It really depends on the size of the Pomegranates and how juicy they are. Then there a few different methods of supposedly the "right way" to cutting open and removing the arils. As far as I am concerned the way that works best for you is the right one.





I find it easy to remove the arils from the Pomegranate, make sure there are no bits of membrane or peel in it, and then run them in the chutney jar (smallest jar) of my blender on low speed in a couple of bursts. This ensures that the flesh loosens up without breaking the seeds. If the seeds break they will add a very unattractive bitterness to your syrup. Then press the pulp through a sieve and you have Pomegranate juice ready to be cooked into syrup. Look for the deep red variety of Pomegranates if you can find them to make this syrup, although I understand that traditionally, the syrup is made from a variety of very sour Pomegranates.

The 4 cups of pomegrante juice mentioned in the recipe is just an indication, and I would suggest that it would a good idea to double the quantity as you will end up with about 1 1/2 to 2 cups of Pomegranate syrup. This should keep in the fridge for a couple of months. Pomegranate syrup isn’t meant to be particularly sweet so adjust the sugar to taste, especially if you’re lucky to find really sweet Pomegranates in your local market.



 
So what can use your Pomegranate Syrup in? Apart from using to flavour Middle Eastern dishes, you can use it in salad dressings, as pancake syrup, in drinks, to flavour dips, as glaze for baked/ roasted/ grilled vegetables like carrots, or serve with desserts like cheesecake, panna cotta or ice-cream.

I shall be posting the salad that I used this Pomegranate molasses in, the next time.

Pomegranate Syrup/ Molasses
 

Ingredients: 

4 cups freshly pressed Pomegranate juice
1/4 cup sugar
 

Method: 

Put the juice and the sugar in a thick walled or non-stick pot/ pan and stir well. Bring to a boil, and turn down the heat to medium low. The juice will keep forming a pinkish froth. Simmer and let this cook, uncovered, until the juice has reduced to about 1/4th in volume (about 1 cup).
The juice should be a little thick now. Do not cook further because this syrup thickens further when it cools down and solidify when refrigerated and will become difficult to pour. What you want is a very thin honey-like consistency which will become like thick honey when cool and refrigerated.
Transfer to a sterilized jar and store in the refrigerator where it should keep for 2 to 3 months. This recipe makes approximately 1 cup of Pomegranate syrup/ molasses.
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October 10, 2014

An Apple & Cucumber Salad With A Minty Dressing

I
 haven't lost my love for writing this blog, but I never quite realised how difficult it would be to get back to it after a long break! My wrist is healing well and with my doctor telling me that using the computer is good physiotherapy for it, I really don’t have any excuses not to publish a post. Yet every time I sit down to get down to it, I seem to get stuck with writing my “come back” post.
I’ve done very little cooking these past two months, and given that I wasn’t able to use my right hand much, the camera has also been on vacation. So I thought I would ease into blogging with something simple – a salad.



 
We’re vegetarian by tradition, by upbringing and by choice. Though our traditional cuisine has a hundreds of recipes to cook a large variety of vegetables, I really cannot think of any traditional recipe that involves eating raw vegetables.
The concept of a salad does not exist, and those many of us make these days are an adaptation from a Western style of eating. Perhaps this is because vegetables are digested much better once they are cooked. I know that salads are supposed to provide nutrition and fibre in diet but that’s a moot point in a vegetarian diet.
My husband enjoys salads, but I don’t particularly like them though I would not go as far as echoing my then 5 year old daughter’s response of “But I am not a cow!” when she was served salad at a restaurant. I still haven’t grown to particularly like leafy salads, and cannot understand the enjoyment with which people fork in large amounts of leaves that I see on the various food programmes on television. I probably never will.
However, I do enjoy certain kinds of salads. I like cooked salads, pasta salads (that fix of carbs is irresistible) and salads that have a variety of vegetable and fruit and are served with light and citrusy, creamy or yogurt dressings. I don’t particularly like vinegars ( a little is fine) in my dressings and I still haven’t developed a liking for Balsamic vinegar.



 
This salad happened on one of those days when all I had in the vegetable bin in the fridge was a cucumber, a couple of bell peppers, some limes and some apples in the fruit basket. So what’s so special about this salad that I blogged it? Nothing really, except that I liked it and wanted to share it. I’m sure all of you have made a salad out of apples and cucumbers over and again and here’s one more version of the same. The use of the sesame seeds is optional, but adding them gives the salad a nutty flavour. 

Apple & Cucumber Salad With A Minty Dressing
 

Ingredients:
 

For the salad:

1 large cucumber
2 medium sized apples
A little finely shredded green cabbage
1/2 tbsp black sesame seeds(optional) 

For the dressing:

1 tbsp extra virgin olive oil
2 tbsp unsweetened apple juice
1 tbsp honey
1 1/2 tsp lime/ lemon juice
1 1/2 tsp finely chopped/ minced mint
Salt and pepper to taste
 

Method:

Peel and deseed (optional, and depends on the variety of cucumber) and dice or slice the cucumber. Core and chop the apple into chunks or slices. Do the same with the bell pepper. Make sure the vegetables are cut into more or less the same size. Put everything together into a salad bowl.
Put together all the ingredients for the dressing into a small jar and mix well. Pour over the salad and toss lightly. Sprinkle the sesame seeds evenly over the top.
Serve immediately. This recipe should serve 2 to 4 people as a side dish.
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September 21, 2014

When We Met – The First Ever Indian Food Bloggers Meet 2014!

T
his blog has been silent for almost 2 month now, and I left it after my last post without any mention of when I would be back here.  A lot has been happening but the two things that took up most of my time was settling our daughter in college and all the behind-the-scenes work for the first ever Indian Food Bloggers Meet at Bangalore. A week after I got back from the Meet, I broke my right wrist! Its out of the cast now, and the doctor tells me using the computer (within reason) is good physiothrapy for my wrist so here I am once again.
The daughter has now settled down to life at college, and the Meet which happened on the 1st and 2nd of August 2014, is long over! The memories are still fresh in my mind, and I knew I had to post about it before I got onto my usual food posts.
Four food bloggers living in three different Indian cities, thinking, planning, talking and organizing a Food Bloggers Meet without coming face to face in over the five months it took to get this event off the ground seems like an almost impossible task. Yet Arundati, Nandita, Revati and I managed to pull it off, and I’d like to think we did it quite well.
 
 
(Image courtesy : Aloft Hotels Cessna Business Park, Bangalore)


What we wanted to achieve with a Food Bloggers Meet of this kind was to provide a platform where food bloggers from across the country could meet each other, get a sense of being part of a community, have a good time over 2 days and also take back something in terms of knowledge relating to how to take one’s food blog beyond where it was.
What started as a dream, a small one at that, turned into something so big and of a size and shape that I had never imagined. The Meet was a two day affair of meeting fellow bloggers some of whom were old friends while others became new ones, sitting in on sessions that ranged from good food writing, food styling and photography, social media networking and SEO tips for food blogs, to talks on self-publishing cookbooks, wine appreciation and the transition from food blogs to business.



 
All this wouldn’t have happened without our resource persons who took the time from their schedules to share their knowledge with us. Deeba Rajpal, Rushina Ghildayal, Kalyan Karmalkar, Nandita Iyer, Aparna Jain, Ashish Verma,  Aneesh Bhasin, Ruchira Ramanujam & Ranjini Rao, Sanjeeta Kumar, and Harini Prakash – thank you for joining us.
There were many things to take away in terms of learning lessons from organizing something like this. No, I don’t mean all those goodie bags, a lot of which I had to leave behind because I didn’t think to take a suitcase big enough! The Meet proved that I had organizing skills I never knew I had, that I do have decent negotiating skills, that there are so many good, helpful and giving people out there and that dreams can come true if you work hard enough at it.  
Most of all, there was the confirmation that the food blogging community in India (and those Indian bloggers who live outside India and joined us) is passionate about food, colourful and very alive. The biggest takeaway from the whole experience for me was the 50 happy and smiling faces at the end of the two day Meet. I don’t think anything else can equal that feeling for me.



 
(Image courtesy : Jayashree Mudaliar)

Before I go any further with this post, I must mention that Aloft Hotels at Cessna Park in Bangalore, who were our venue and F&B partner for the Meet, were one of the best things that happened to us. Not only was the venue beautifully designed and well supported by infrastructure and friendly and approachable staff, we couldn’t have asked for a better and more supportive team than them.
They also very pleasantly surprised with the themed meals Chef Sameer and his team designed for us and served at lunch, morning and evening tea on both days. The only complaint we had for them was that we couldn’t do real good justice to all the food (but we sure tried) because we were stuffed!
This post will probably end up sounding like a “Thank You” speech and you will have to bear with me because I cannot but mention those who helped us make the Meet the success it was. My apologies if I have inadvertently left anyone out.
This Meet wouldn’t have happened without the IFBMeet team, the three girls who were with me through everything, especially all that went on behind the scenes.
We also had a whole lot of sponsors who joined us including Aloft Hotels as our venue and F&B sponsor, Himalaya Sparkling Water who were our principal sponsors, Burrp! our online sponsor, HarperCollins Publishers India KitchenAid India, Cremica, MyPref, UrbanDazzle, Indian Food Network, Tupperware, Paper boat, Freedom Tree, Foodhall,  Vegit, FoodT ribe, Cookie Man India, Bite Me Cupcakes, The Baking Company, SoulFull, Blue Tokai Coffee, PicGravy and Hip Cask Wines. They all ensured that all the participants at the Meet went home with bags which were bursting (I mean this literally and not just figuratively) with goodies.



 
(Image courtesy : Jayashree Mudaliar)
 
A special shout out and thanks to Anand Prahlad, a fellow food blogger who generously desighned the logo for the Meet as well as the banners we used on the IFBMeet blog, Facebook page And Twitter.
And last but not least, cheers and thanks to all the food bloggers who signed up for the Meet and joined us to make it a huge success. A very special thanks to Sanjeeta for all the work she put in behind the scenes.
With all the positive response we’ve had for this Meet and demands to continue this as an annual affair, you might just find the four of us putting our heads together again to plan another one. Please follow the Indian Food Blogger Meet on the blog and social media for further updates.

Please see the Indian Food Bloggers Meet on Facebook for more photographs. You can also take a look at what some of the food bloggers who attended the Meet had to say about their experience.
IFBM - The First Indian Bloggers Meet by Harini Prakash

Thoughts on Food Blogging Sparked Off by the IFBM 2014 by Kalyan Karmalkar

Look I was at IFBM by Siri Pulipaka


Finally, here are the links to some Press mentions about the Meet -

The Blog Is Not Enough in Mint Lounge
The Food Connection in The Hindu.
Meeting Outside the Virtual Space in the New Indian Express.
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