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Smit Sagar

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Kunal Kapur

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India's 50 best Dishes - Season 3

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From ensuring sustainable sourcing of ingredients to finding creative uses of kitchen and bar waste, Penicillin, co-founded by Agung Prabowo, makes a serious case for zero-waste living. Know all about it on the third episode of Hottest Bars - Season 2.

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Addinath Kothare enjoys a balya dance performance in Dapoli and a koli geet show in Mumbai. He plays the character of Brahmarakshas in the Dashavatar folk theatre in Sawantwadi. 

Lok Kala

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At a whopping Rs 24,000 per kg, this Pishori pistachio delight is believed to be the costliest sweet in India. Learn more about it here.

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An integral part of the French culture, food is a love language for the French people. Read along to discover the popular dishes in Paris.


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Tabled With Love: How A Little Touch Of Décor Can Change The Way You Entertain

chef & host - Kunal Kapur | Zee Zest

<p>Cucumber Cake is a popular Goan dessert. It is made from a batter of grated cucumber, roasted sooji (semolina), desiccated coconut cumin powder, grated jaggery, cardamom powder, a pinch of cumin powder and a bit of rock salt. </p><p>The addition of salt gives this cake a tangy flavour and accentuates the sweetness of cucumber. This cake is not baked but steamed in a steamer.</p><p>Cucumber comprises about 96% water; hence it keeps the body hydrated for a long time during the hot summer months. Sooji gives energy as it is a rich source of carbohydrates, protein and minerals.</p><p>This healthy cake is delicious too.</p>

Cucumber Cake is a unique dessert popular in Goa. Chef Kunal Kapur shares the recipe in detail.

Chef Kunal Kapur's Cucumber Cake is a unique and delicious dessert from Goa.

Watch Cucumber Cake recipe by Kunal Kapur

Cucumber Cake

In a bowl, add 1 cup roasted semolina, 1 cup desiccated coconut, 1 tsp cardamom powder, 1/2 cup mixed dry fruits, 1/2 tsp cumin powder, 1 cup grated cucumber, rock salt to taste, 1/2 cup jaggery powder, cucumber juice and mix it well.

Transfer the prepared batter into a non-stick baking pan and put it into a steamer for 15-20 mins.

Once set, cut the cake into the desired shape.

Garnish it with mixed dry fruits and jaggery powder. Cucumber cake is now ready to serve.

Food Veda

food veda ep_08 rec_01_cucumber cake

A team of content writers that curates trending and topical stories across all lifestyle categories on Zee Zest.

author - Team ZZ | Zee Zest

Team ZZ

<h2>About LIIT</h2><p>The origin of LIIT has two conflicting claims competing for the creation. One of which is from a bartender named Robert Butt, who worked at the Oak Beach Inn in Long Island. According to him, he invented the drink in 1972 as part of a competition that required triple sec. He mixed tequila, vodka, gin, rum, triple sec, and a splash of coke to create the drink. Although no concrete evidence exists, the beverage quickly became popular with the masses.</p><p>However, a strikingly similar <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/7-beginner-friendly-classic-cocktails-to-add-to-your-diwali-party-menu-4390">cocktail</a> had already emerged during the '20s, when prohibition was in full swing. That drink was reportedly created by an illegal distiller known as Charlie ‘Old Man’ Bishop in Kingsport, Tennessee, a community that was also often referred to as Long Island. His son, Ramson bishop, added cola, lemon and lime to the recipe, although it still didn’t contain triple sec.</p><h2>Variations</h2><ol><li><strong>Tennessee Iced tea: </strong>If you fancy whiskey, this one’s for you. Replace gin with <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/the-different-types-of-whiskey-explained-2166">Tennessee whiskey </a>and leave out the tequila for that earthy twist.</li><li><strong>Tropical LIIT: </strong>Nothing says tropical as much as adding just a bit of pineapple juice to the mix. It does make the cocktail just a bit sweeter though.</li><li><strong>Spicy LIIT:</strong> If you like it hot however, you could experiment with adding a few dashes of hot sauce or a slice of jalapeño for that spicy kick.</li><li><strong>Fruity LIIT: </strong>For a sweet fruity twist, muddle some fresh strawberries in the cocktail shaker before adding the other ingredients. You could also use peach schnapps as a tangy refreshing addition.</li><li><strong>Mint LIIT: </strong>For a subtle but herby refreshing flavour, you could muddle a few mint leaves in the cocktail shaker before adding the other ingredients.</li></ol><h2>Pro Tips</h2><ol><li>For a sweeter drink, you could either add fresh juices or 5-10ml of sugar syrup to the mix.</li><li>To avoid diluting the drink, use rather large ice cubes as they take longer to melt.</li><li>If you’re feeling fancy, you can switch the cola with other <a target="_blank" rel="noopener noreferrer" href="https://zeezest.com/food/7-indian-hard-seltzers-to-beat-the-heat-3872">aerated drinks</a>. This however will alter the taste just a tad bit. Remember it’s merely the mixing agent, not the base.</li><li>LIIT is a strong cocktail by design as it mixes a variety of liqueurs. Make sure you’re cognizant of the ratios or it can easily become an overpowering mix.</li></ol><h2>Recap</h2><h3>Directions</h3><ol><li>Fill the glass with ice cubes</li><li>Pour 10ml lime juice</li><li>Pour 15ml of vodka</li><li>Pour 15ml of gin</li><li>Pour 15ml of tequila</li><li>Pour 15ml of triple sec</li><li>Pour 15ml of white rum</li><li>Add more ice till the top of the glass</li><li>Pour cola till the top</li><li>Mildly stir it</li><li>Garnish with a lemon slice</li></ol>

The Long Island Iced Tea, or LIIT, is a strong and legendary cocktail known for its deceptive appearance and a mix of various spirits. Despite its name, it doesn't contain any tea but instead blends vodka, rum, gin, tequila, triple sec, sour mix, and cola, resulting in a smooth and boozy drink with a taste like that of an iced tea.

Create the iconic LIIT at home! This recipe features easy-to-find Long Island cocktail ingredients. Impress friends or savor it solo – it packs a punch!





LIIT Recipe: Long Island Iced Tea Cocktail At Home | Zee Zest

Long Island Iced Tea Cocktail

Fill the glass with ice cubes

Pour 10 ml lime juice

Pour 15 ml of vodka

Pour 15 ml of gin

Pour 15 ml of tequila

Pour 15 ml of triple sec 

Pour 15 ml of white rum

Pour cola till the top

Mildly stir and garnish with a lemon slice

Strong and lively, LIIT is one of the most popular cocktails in the world and for a reason

Cocktails

Cocktail Recipes

Drinks 

long island iced tea horizontal

chef & host - Ajay Chopra | Zee Zest

<p>Besan ladoos are made with roasted besan (gram flour), powdered sugar and ghee and are flavoured with cardamom and garnished with nuts. Its deliciousness comes from the besan roasted in ghee - the longer the besan is roasted, the better the taste of the ladoos.</p><p>Rabdi Jalebi is nothing but a combination of thickened sweetened milk (whole fat milk reduced by boiling on a slow) garnished with almonds, pistachios, saffron and crispy, round jalebis deep fried in ghee and dipped in sugar syrup. </p><p>The chilled rabdi and the crispy hot jalebis complement each other perfectly. Every bite of this dessert will give you a  burst of flavour.</p>

Besan ladoo and rabdi jalebi are much-loved popular Indian desserts. Chef Ajay Chopra presents the recipe for these decadent desserts.

Chef Ajay Chopra presents the recipe for besan ladoo and rabdi jalebi.

Watch Rabdi Jalebi & Besan Ke Ladoo recipe by Chef Ajay Chopra

Rabdi Jalebi & Besan Ke Ladoo

In a kadhai, heat ½ cup ghee and add one cup besan and cook well till the besan becomes golden brown.

Add cardamom powder and keep cooking it on slow flame, till it turns golden brown.

 In another pan, mix one cup sugar with ½ cup water and boil. Add a spoon of ghee and cook.

Once the sugar syrup cooks and reaches a boiling stage (bubbling effect) put off the gas and let it cool down.

As it cools down the colour turns white and it will take a powdered form.

Add the powdered sugar to the besan batter and let it cool.

Pour the besan mixture into a plate and let it cool.

Once the mixture cools make round ladoos.

Garnish the besan ladoos with chopped pistachios.

In a bowl mix sugar and yeast and let the yeast activate. 

Add some besan and maida and use as much water as needed for a smooth batter. Let this batter ferment overnight (or for 12-24 hours) until a slightly sour flavour develops.

To make jalebis, use the jalebi cloth or piping bag; start making round shapes in the hot pan of ghee.

Cook both the sides of the jalebi- let it turn crispy!

In a heated pan, add one cup sugar and one cup water to form a sugar syrup. Add some saffron strands and cardamom

Once the jalebi is ready, remove it from the ghee and put it into hot chashni (make sure the chashni isn’t cold).

India’s 50 Best Dishes

India's 50 Best Dishes

50 bd s01 ep_06 recipe_01_ rabdi jalebi & besan ke ladoo

chef & host - Pankaj Bhadouria | Zee Zest

<p>Kabuli, also known as Jodhpuri Kabuli, is a one-pot rice dish made without onions or any other heavy masala. It is an Indian version of the famous Afghani Kabuli Pulao.</p><p>This Jodhpuri Kabuli is generally made with veggies like carrots, potatoes, green peas, cauliflower and dry fruits. It is a layered rice dish wherein veggies, and rice are layered on top of each other but what makes this different is a layer of deep-fried bread pieces, which give this pulao a distinct taste.</p><p>This Kabuli Pulao is every rice-lovers dream come true.</p>

Kabuli is a one-pot rice-based dish that is very tasty and wholesome. Chef Pankaj Bhadouria shares the recipe of this flavourful rice variety from Rajasthan.

Chef Pankaj Bhadouria shares the recipe for Kabuli, a one-pot rice dish from Rajasthan.

Watch Kabuli recipe by Chef Pankaj Bhadouria

Kabuli

Deep fry diced carrots, diced potatoes and transfer them to a bowl.

Cut cubes of the sliced bread and fry them, till golden brown.

Fry the cashew nuts and raisins in the same oil and transfer them to a bowl.

Cook the rice up to 80% and set it aside.

In a small bowl mix curd, fresh cream, red chilli powder, garam masala powder, turmeric powder and salt.

Heat ghee in a kadhai, add cloves, black cardamom, cumin seeds, green cardamom, black peppercorn and saute. Add the curd mixture and cook until done.

Add the fried vegetables, nuts, blanched green peas and mix well.

Spread ghee in a pot and spread a layer of rice followed by a layer of vegetables and gravy. 

Sprinkle the fried bread pieces, mint leaves and top it with a layer of rice. 

Sprinkle mint leaves, saffron soaked in warm water and ghee.

Cover the pot and cook on slow flame for 15-20 mins. Switch off the flame and rest the kabuli for 5 mins. 

Garnish with fried onions, mint leaves and serve.

Indian Food Classics

ifc ep_20_rec_02_kabuli

<p><span style="color:#0E101A;">Alsi (Flaxseeds) Kadha is made by dry roasting the flax seeds with peppercorns and cloves. A coarse powder of this mixture is boiled along with powdered jaggery, and Tulsi (basil) leaves. This drink is a lifesaver during the winter months for all kinds of colds and is a great detoxifier too. This drink should be had either in the morning or evening. </span></p><p><span style="color:#0E101A;">To go with this drink chef makes Rajgira (Amaranth seeds) biscuits. Rajgira is considered a super-grain as it is a good source of carbohydrates and is packed with fibre, proteins and minerals. The biscuits made from Rajgira are crunchy and yummy.</span></p>

Alsi ka kadha with Rajgira biscuits is a unique combo of health and taste. Chef Kunal Kapur shares the recipe in detail.

Alsi ka kadha with Rajgira biscuits is a unique combo of health and taste.

Watch Alsi Kadha With Rajgira Biscuits recipe by Kunal Kapur

Alsi Kadha with Rajgira Biscuits

Take a pan to add 2-3 tbsp flax seeds, 3-4 cloves and 8-10 black pepper corns and roast them lightly. Remove it in a pestle and gnaw it properly until it turns into a rough powder. 

In a pan, pour water as required and add 1 tbsp grated ginger, roughly gnawed powder, 1 tbsp powdered jaggery and 6-7 holy basil leaves. Let the mixture boil for few minutes.

Strain the alsi ka kadha in a serving cup and serve it hot. 

In a mixing bowl, whisk 1 cup unsalted butter and 1 cup jaggery powder together. 

In this mixture add 1 cup amaranth flour, ½ tsp ginger powder, ½ tsp nutmeg powder, 1 tbsp lemon juice, chopped dry fruits and mix it well. 

Knead the soft biscuit dough and make round shape biscuits and place it at distance in an oven tray. Bake in pre-heated oven at 180C for approximately 12-14 minutes until brown. 

Let the rajigira biscuits cool down for another 10 minutes and serve it with alsi kadha.

Alsi Kadha With Rajgira Biscuits

food veda ep_01 rec_03_alsi kadha with rajgira biscuits

Coldplay talks with Zane Lowe about their new album Moon Music, collaborating with Max Martin, sustainability in touring, and their evolving journey as artists in a tech-driven world.

Coldplay Reflects on Moon Music, Sustainability, and Two Decades of Evolution

The iPhone 16 is packed with camera upgrades that might just make you the official photographer of your crew. From cutting-edge tech to creative control, this iPhone is set to transform how you capture every moment. Let’s dive into what makes these new features so exciting. 

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