In the mood for some Italian? Try out this Creamy Spaghetti Chicken Charcuterie recipe

In Italian cuisine, bread and spaghetti is like what daal and chawal (rice and lentils) is to Indians and we believe this comfort food is probably what you mostly order on your outings to your favourite Italian restaurant. Cooking it ‘al dente’ might be tricky but it comes with some experiments in the kitchen. This recipe from Freshmenu.com is quite easy to make and also looks like gourmet meal right out of a restaurant. It is also perfect for weekday night hostings and a delight to have in the loving company of family and friends. So, put on your culinary hat and get started.

Ingredients
150g – Spaghetti
90g – Chicken frankfurter
50g – Chicken bacon
20g- Onion (julienne)
3g – Garlic (chopped)
3g – Chilli red (sliced)
20g – Cherry tomato (cut in half)
25g – Demi glace powder
100g – Water/stock
20g – Fresh cream
5g – Olive oil
3g – Salt
2g – Pepper
2g – Parsley (chopped)

Method
* Blanch spaghetti pasta in salted boiling water and strain. Drizzle oil, mix and keep it aside to cool.

* Cut chicken bacon in strips and chicken frankfurter in slices.

* Heat water in a saucepan, mix demi glace powder and bring it to boil. Simmer to a sauce consistency.

* Heat oil in a pan, sauté chicken bacon followed by chicken frankfurter. Toss well. Add julienne onion, chopped garlic and chilli to it.

* Once onion is translucent, add jus, season with salt and pepper.

* Now, toss blanched spaghetti in it and mix well.

* Add fresh cream and cherry tomatoes. Mix it well and check seasoning. Garnish with fine chopped parsley.

* Serve it with garlic bread.

Street Art on a Platter

Works of art, from the sublime to the ridiculous, are calling out for eyeballs and footfalls at the carnival of culture better known as the Edinburgh Fringe Festival. At one of the largest showcases of creativity in the world, a popular venue is a 45-seater The Raj Restaurant whose pieces de resistance can be tasted in a way stand-up and theatre — the dominant genres at the festival — cannot be chewed on.

“People come here from all over the world so we thought it was a great time to give them an experience of street food from India, Bangladesh and Pakistan,” says the master artist at the helm, 58-year-old chef Tommy Miah, who was awarded an MBE in June.

From August 4 to 28, the fine-dine restaurant will serve bhelpuri, kebabs, curries, rice and roti. Tommy Miah’s Indian Street Food Festival complements the burst of new writing and experimental performances at the Edinburgh Fringe with dishes called Angry Bird Tangri Kebab, Chor Bazar Paneer and Chapli Kebab, which are variants of kebab starters.

Aunty Geeta’s Prawn Curry — named after no real person — evokes Raj-era seafood delicacies while Agra Ginger Chicken is based on a dish that Miah discovered in the land of the Taj. Because the chef loves his mum, there is Mother Butter Chicken.

“I don’t follow the recipe exactly. Agra Ginger Chicken uses sliced ginger that we replaced with ginger paste to create a softer texture. A lot of British clientele might not like ginger slices. Just like that, we have Green Ginger and Rhubarb Dahl, which is a tangy and sweet green moong dish made with cumin, ginger and rhubarb. Rhubarb is not traditionally used in Indian cooking, and never in street food, but we adapted the recipe and it worked for us,” says Miah.

Miah was called Mohammad Ajman Miah when he arrived in the UK with his parents from a poor village in Sylhet, then in East Pakistan, in 1969. His father worked in a factory and his mother at home. A 10-year-old who couldn’t speak a word of English, Miah was sent to a school in Birmingham where a teacher said that he would make friends quicker if he had an easier name. He has been Tommy since then, to the world hospitality industry as well as clients such as the Queen, who wrote the foreword for his book, Favourite Recipes of the Raj, former Prime Minister John Major, whose 50th birthday he catered for, and Rahul Dravid, whom he fed when the cricketer was playing county matches for the Scottish Saltires in 2003.

Raj Restaurant, Edinburgh Fringe festival, Agra Ginger Chicken, Tommy Miah Institute of Hospitality Management“I finished junior school and attended secondary but didn’t even write my exams. I wanted to get out and work. I wasn’t good at academics,” says Miah. He started by washing dishes. “Now, I have three campuses in Bangladesh, the Tommy Miah Institute of Hospitality Management, which has produced 12,000 grads. Over the last two years, 180 students have been hired by Qatar Airlines,” he says. He has published 20 recipe books, owns award-winning restaurants, hosted a TV show and founded the International Indian Chef of the Year Competition, whose next chapter will be held at the Calcutta Club on September 5. The Guardian refers to Miah as “the curry king and Bangladesh’s polite equivalent of Gordon Ramsey”.

Miah has been visiting his homeland regularly since he was 14, and cherishes the taste of Daaler Bora and Piyaji — fritters of lentils and onions, respectively, which are a staple with evening tea, over adda and during football matches or film shows. “My mother still makes Daaler Bora. A lot of stuff on the menu, I picked up from her,” he says. He has replaced the gramflour that his mother added to the lentils with bread “and the result is much better, softer”.

The food will be accompanied by a performance of Bollywood dances but Miah is already making plans for next year. “I want to have a grand musical, in the style of Bombay Dreams, ending with dinner,” he says. Before that, he wants enough signatures for his campaign to ease work permits for chefs from the sub-continent to the UK. As for the street food festival for the Fringe, he says, “Already we are booked up.”

Happy Friendship Day 2017: Celebrate the sweet bond of friendship with these unusual but delicious recipes

Many would be indifferent to Friendship Day, voicing their concerns regarding the hypocrisy of celebrating the special bond of love on a particular day. But whether you agree to the tradition started in 1930 by Hallmark cards founder, Joyce Hall, or not, you would agree that there’s nothing like food to pamper your loved ones with. How about you keep your cynicism aside this year and celebrate it with some amazing food? You have nothing to lose, in fact, we believe it’s a good way to spend your weekend with your friends.

Go through these delectable recipes for some inspiration. Your friends are going to love it!

Plantain Koftas by The Taj Mahal Hotel, New Delhi

Ingredients
For Koftas:
2 no – Raw bananas, boiled in 3 cups of water till soft
3tbsp – Paneer (grated, optional)
2tbsp – Coriander leaves (finely chopped)
Salt to taste
Oil for deep frying koftas
3 no – Mashed potatoes

For Gravy:
1 no – Tomato (large, pureed)
1tsp – Green chilli and ginger paste
¼ tsp – Turmeric powder
A pinch of cumin powder
10 no – Cashew (soaked in ¼ cup milk for 15 mins and grind to a paste)
1tbsp – Fresh cream for garnish
Salt to taste
2 tbsp – Oil
Coriander leaves for garnish

Method
* Cut the end of the raw bananas and then divide the bananas into two pieces. Do not peel the skin. Boil them in 4 cups of water along with 1/2 tsp turmeric powder on low to medium flame. It will take approx 20-30 mins, based on the size. Insert a knife into the raw banana and if it goes through smoothly then its cooked. Turn off the heat and drain the water. Cool, peel and then grate them.

* In a bowl, add the grated raw banana, grated paneer, green chilli paste, coriander leaves, salt and a little bit of mashed potatoes. Mix it well so that you can make small lime-sized balls (koftas).

* Heat oil for deep frying. Once the oil is hot, reduce flame to medium heat and place the balls gently into the hot oil. Deep fry to a golden brown shade and remove into a bowl lined with absorbent paper. Keep it aside.

* To prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow them to splutter.

* Add green chilli paste and sautee for a min. Add turmeric powder, cumin powder and salt and stir. Now, add tomato puree and cook for 8 mins.

* Add the cashew paste and cook for 3 mins.

* Add 1½ cups of water and bring it to a boil. Reduce flame and simmer for 7-8 mins or till it reaches the desired curry consistency. Turn off the heat.

* To serve the kofta curry, place the koftas in a deep bowl and pour the gravy over the koftas till submerged. Allow it to sit for 7-10 mins and serve warm.

Happy Raksha Bandhan 2017: Treat your siblings to these delicious dishes

Raksha Bandhan – the festival for celebrating the love between siblings is here. The common tradition associated with the occasion is the sister tying rakhi on her brother’s hand and the brother on his part also gifts his beloved sister something precious in return. While this is also a time for family members to come together, celebrate and feast on traditional dishes, this time, we have connoisseured dishes that are not really traditional, but are easy to make, delicious and definitely healthy. Surprise your sibling with by cooking up a delicious storm.

While nobody really can say no to scrumptious traditional treats on a festival like Raksha bandhan, the chefs at London Cafe suggest we take it easy and cook up something different. Especially if you are yet to understand the nitty-gritty of Indian cooking, here are three easy and delicious recipes you can easily cook you way into your sibling’s heart — Paneer 65 Quesadilla, Tom Yom Kai Soup, Salad Nicoise.

PANEER 65 QUESADILLA

(Source: File Photo)

Ingredients

70g – Cottage cheese
3g – Mustard seeds
8 – Curry leaves
1 tbsp – Vegetable oil
1 medium – Onion chopped
4 cloves – Garlic chopped
1 – Ginger chopped
1 tbsp – Curry powder
150g – Yogurt
1 tsp – Kashmiri red chilli powder
1 – Green chilli slit
1 – Tortilla bread
20g – Rajma (kidney beans) boiled
20g – Mozarella cheese
Salt to taste
4-5 – Onion cloves

Method

* Take a heavy bottom pan, pour 1 tbsp of oil and when hot, add mustard seed. When the mustard seeds crackle, add chopped onion and stir for 2 minutes.

* Add chopped garlic and ginger to the pan.

*Stir and beat yogurt in a cup and put in the pan and then stir for 2 minutes.

*Add slit green chilli, Kashmiri red chilli powder and curry powder and keep stiring slowly so the cottage cheese/paneer doesnt break.

* Season with salt and add paneer. Then add curry leaves in it. Keep stirring slowly on medium heat.

* Take a tortilla bread and put the mixture in between the bread along with boiled rajma. Sprinkle grated mozarella cheese and diced onions on the mixture and fold the bread into half moon shape.

*Grill the bread over medium heat on both sides until golden brown and serve with sauce.

Food Review: Twist of Taste

With a modern dining room that exposes its busy brigade of chefs through a glass panel on the ground floor, and a cosier, more sequestered space tailored for groups of four or more on the floor above, where jazz plays unobtrusively and mood lighting nudges the gaze towards the table, W. D. House makes one thing very clear: your focus is meant to be on the food.

W. D. House travelled south from Chandigarh, where it is both recognised and glorified, to Delhi last month. Much like its neighbour in GK II’s M block, China Garden, the fine dining restaurant opens itself to patrons from noon to 3.30 pm and then from 7 pm to midnight. This edition of W.D. or Whistling Duck, aims to encourage conversations about the “indigenous modernity” of the ’40s and ‘50s — asserted with a single stem rose perched on tables dressed in lily-white covers and cane chairs, but also with its food. An ambitious menu — that can, perhaps, leave one confused — offers regional Indian, Southeast Asian, and European cuisines.

But, confusion is not a welcome guest here, and is soon defenestrated as head chef Richa Johari takes one through the menu. It is, then, easy to realise that the food here is as straightforward as her. You get what you ask for, but with a twist. Take, for instance, the Rhododendron squash, an enchanting, deep-pink drink made of the sweetly-scented flowers from Uttarakhand with celery and black salt. Or the Pashtun-style Chappali Kebabs, a compound of goat meat, coriander seeds, vetiver roots and pomegranate seeds, that followed soon after. The little frills are only a reflection of Johari’s deft hand with spices, and a result of her attention to detail evident in her zen-like precision to presentation.

Another first course that topped the must-try chart at this restaurant was Tabak Maaz from Kashmir. Succulent goat ribs garnished with onions pickled in mustard were accompanied by a plum and ginger chutney, leaving each bite with a lingering hint of piquant. Even with the Almond Crab Cake — flakes of almond-coated fat crab patties to be paired with a gandhraj (strong scented citrus from Kolkata) aioli — the flavours were neither big nor subtle. An attempt at choreographing a duet of textures came through in all the dishes.

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If you want to better your relationship with karela, or bitter gourd, W.D. House should be your choice of counsellor. Rings of bitter gourd coated in batter and deep fried were tossed in a raw mango murabba dressing with raw onion, heirloom tomatoes and cucumber slices. This dish has the potential to convert the most ardent karela dismissers.

Another orthodox yet atypical offering from the restaurant’s kitchen was the Guay Tiew Moo, a dish popular in Thailand. Traditionally made with the meat that must not be named, this one was with pork that sat in the deep end of a bowl, amid lettuce, sprouts, and flat noodles, brimming with galangal flavoured broth with seemingly harmless red chillies that gave the soup a bit of a jolt. For the mains, a dish from Jharkhand, Dhuska — deep-fried discs made with rice, lentils and chillies — was paired with a chicken saag curry.

‘Delhi is no longer about any one kind of food’: Sadia Dehlvi

Through the streets of Shahajahanabad, into the kitchen of some of the oldest families of Delhi, Sadia Dehlvi looks at the shape-shifter of a city that Delhi has come to be in her recent book Jasmine and Jinns. She talks of growing up in an extended Dilli family that lived in Shama Kothi on Sardar Patel Marg, the changes in the city’s palate over the years and giving Delhi one of its culinary stars – Al Kauser. Excerpts:

In the book, you trace your childhood through seasons and recipes telling us about a Delhi that once was. How did you narrow down on the idea?

Delhi has distinct seasons, and once upon a time lifestyles revolved around the weather. I would hear stories of how shopkeepers pulled down their shutters when the first rains arrived and went to Mehrauli for picnics with their families. Special dishes were made in the monsoon like Harimirch Qeema, Besani Roti and fresh Mango Chutney. Nihari was always associated with winter, and was eaten nihar muh, that is on an empty stomach. In winters, at home, every Sunday was ‘nihari day.’ We had it as early breakfast. Now people eat nihari all through the year and usually for lunch or dinner. It was traditionally referred to as gharib aadmi ka khana, and never served at weddings. Now nihari is a part of festive cuisine, even for us Dilliwalas.

In the summer, very little spice was used and I remember a variety of sherbets being made at home. These were mixed with barley water to keep us hydrated. Special chutneys were made with raw mango to save us from the severe heat. People in Delhi are exceedingly particular about taseer — inherent food properties and their effects on the body. I grew up relating to food in terms of halka (light), bhaari (heavy), garam (warm), or thanda (cold). Spices like cardamom, cloves, cinnamon, and peppercorns are believed to have garam taseer, and dishes which have these as ingredients are cooked mostly in winter. There is a hidden wisdom in such beliefs.

What are your first and most enduring memories of food?

My earliest memories are of spices being dried in the lawn and then ground in an imamdasta. In those days, ready to use spices were not used in most homes. When large parties were held at home, I recall professional cooks coming to the house, cooking in deghs with the meat and spices provided to them. Tandoors were dug in the house for fresh rotis. There was a separate area in the house of kuchi mitti for this kind of cooking. My grandfather was a gracious host, and Shama Kothi acquired the reputation of serving the city’s finest cuisine.

How did you choose the recipes for the book?

Most of these dishes are cooked in my home and in the kitchens of most Dilliwalas. Except for recipes of a few specialties cooked on festivals and weddings, the rest of the dishes are really a part of our day to day cooking. One does not require some exotic spices to make them. And since our food is dominated by seasons, that’s how I have divided the food sections. We usually cook almost all seasonal vegetables with meat. It’s not just a good way to balance the intake of meat and vegetables, but also to create a variety of wonderful dishes.

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You mention how Delhi’s palate changed with the arrival of the Mughals and then with the British. What are the changes you notice in Delhi’s food culture today?

The Mughal cuisine, that is Indo Persian, is probably the cuisine that best defines Delhi’s traditional non-vegetarian cuisine. Chillies were added to Delhi food in the 18th century on the advise of the city’s hakims after the water in the canal that ran through Chandni Chowk got polluted. It was a way to purge toxins from the body. This is what led to the creation of Delhi’s popular chaat. Delhi’s cuisine once comprised Jain, Bania and Muslim food. Then the British influenced the eating habits of the elite. More changes came after Partition, with the arrival of the Punjabis. Tandoori chicken, butter chicken, choley bhaturey and dal makhani, came to typify Delhi food. But even that has changed, Delhi is no longer about any one kind of food. People from all over the country have made Delhi their home. So it’s now as much about dosa, momos, noodles as it is about biryani and qorma.

Recipes: Try varied tastes of India this Independence Day

As India marks 70 years of being a truly diverse democratic country, how about celebrating the milestone with varied tastes of the country. From trio of Panna Cotta to mazedaar masala munch chaat, get your hands on some of the delicacies that will satiate your taste buds.

This Independence Day, some of the experts curated easy-to-do recipes with a regional twist to celebrate freedom from diet goals.

Recipe: Trio of Panna Cotta by Chef Elangovan from Vivanta by Taj- Dwarka: Indian take on classic Italian dessert from Veneto. Flavours of khus, vanilla and saffron are a modern twist to this humble set cream with the perfect wobbly texture on the occasion of Independence Day.

* Ingredients: Heavy Cream: 300 ml; Breakfast sugar: 35 gm; Gelatin: 5 gm; Khus: 10 ml; Saffron: 50 gm; Vanilla: 5 ml

Method: Soak gelatin in cold water, Boil cream and sugar in a pan. Add soaked gelatin and mix till it cools slightly, strain, divide mixture into three equal parts. Add khus in one part, vanilla in second and saffron in the third. In a glass gently pour khus mix first and allow it to set. Then pour vanilla mix and allow it to set. Finally pour the saffron mix and let it set. Serve chilled!

Recipe: Chocolate dome stuffed with Apricot cream and green cardamom ganache by Chef Elangovan from Vivanta by Taj-Dwarka.

Ingredients: For Dome – White chocolate:100 gm; Orange edible colour:01 gm; Green edible colour: 01 gm.

For Mousse – Whipped cream:100 gm; Apricot puree:30 gm; Vanilla:02 ml.

For Ganache – White chocolate:100 gm; Fresh cream:70 ml; Cardamom powder: 05 gm.

Method – Melt white chocolate and divide into three parts then add green and orange colour to one part, respectively. Colour the shell in a chocolate mould as desired. Chop white chocolate for cardamom ganache. Boil the cream with cardamom powder and pour over white chocolate then mix well and allow it to cool. Whip cream to soft texture with vanilla and gently fold apricot puree in above. Fill little cream in chocolate dome, pipe ganache and cover with cream. Serve chilled!

Recipe: Experts of Pepsico brand Kurkure give recipe on mazedaar masala munch chaat.

* Ingredients: One pack of rice crispies, sweet corn, bell peppers and onion.

Recipe: Take a pack of rice crispies in a bowl and mix it up with fresh sliced bell peppers and diced onions. Add sweet corn for a juicy crunch.

Here is the twist to transform this easy and simple recipe into regional adaptations of popular snacks from the four regions of the country —

Food Recipes, Independence Day special recipes, Indian Food, South Indian Food recipes, North Indian Food recipes, Bengali recipes, Gujarati food recipes, Marathi food recipes, From the East: Bengal is known for its spicy and delicious cuisine. Take a cue from their all-time favourite Jhal Muri and to Mazedaar Masala Munch Chaat, add half tea spoon of imli chutney, half a lemon juice and half teaspoon red chilli powder, half tablespoon finely chopped coriander, one teaspoon of Jeera powder, one teaspoon of chaat masala and salt to the masala recipe. Stir well for a lip smacking evening snack with a Bengali spicy twist

From the West: The street food culture runs strong in western India, be it Gujarat or Maharashtra. Be inspired from Sev Puri Dahi Puri, lovingly called SPDP and to the Mazedaar Masala Munch Chaat, lay golgappas on a plate and fill them with masala recipe. Then add half cup mint coriander chutney, half cup sweet tamarind and dates chutney, half tea spoon imli chutney, half cup red chili garlic chutney, half a lemon juice with a pinch of Jeera powder or roasted cumin powder. This age-old favourite classic deserves a contemporary twist.

* From the North: Nothing beats evening tea with snacks in north India. Capture the moment with your family and add a bowl of Channe to the Mazedaar Masala Munch Chaat, add ginger, coriander powder, a tinge of black salt and cucumbers. Serve with a piping hot cup of tea.

From the South: Serve the tanginess of south India for snacks with your family. Just take these quick steps to whip up a coconutty crunch. To the Mazedaar Masala Munch Chaat, add a handful of grated coconut. Temper with mustard seeds.

Standard just a word for Indians: Chef Ajay Chopra

Renowned chef and television show host Ajay Chopra says India is “far behind” on international food standards when it comes to produce because standard is “just a word for Indians”.

“We don’t follow the standards through. As consumers we are okay with eating our ‘paani puri’ (a street snack) the way it is served. We have never opposed if one doesn’t wear gloves while serving it or if the water is dirty. I don’t blame the vendor or the government but the consumer.

“I was surprised to see some of the biggest food brands in the country with the most pathetic kitchens. Unfortunately, we’re happy with the way things are and we’re not ready to change,” chef Chopra said in a conversation with IANS here on Thursday.

“When smaller countries like Thailand, Cambodia and Vietnam are managing to stick to food standards even on the streets, why can’t we,” he questioned, adding: “Quality food is what India needs at the moment”.

Chopra was in the city at The Oberoi, from where he had began his career 14 years ago, as the brand ambassador for the frozen food brand Sumeru of Innovative Foods. Through a collaboration with Chopra, the brand has launched four new variants of their parathas like beetroot and “jeera” (cumin), turmeric and “ajwain” (carom seeds).

Known for his presence on the small screen through food shows like the “MasterChef India” and “Hi Tea”, Chopra says he is often very “picky” about the brands he chooses to associate himself with.

“I’m very particular about giving my time out to any brand and endorsing it and hence I’m very careful about what I choose. I like to spend time with my wife and kids no matter how busy my days in the kitchen are,” shared the chef humbly.

Here’s what a modern take on the ‘Independence night’ dinner served on August 14, 1947 looks like

As India celebrates 70 years of independence, and people get together to sample special tricolour fare at the many hotels and restaurants offering special Independence Day buffets and dishes, several properties of Taj Group hotels have recreated the menu served at the Taj Palace Hotel in Mumbai, just hours ahead of the night India gained independence. The three-course dinner that was served on August 14, 1947, was essentially French, as was the culinary trend at the time, with influences of Indian flavours.

Discovered by chance in the Taj archives, all today’s chefs had were the names of the dishes on the menu to help them recreate it for today’s diners. They made a conscious effort to infuse Indian elements into classical French cooking, hoping that’s what their predecessors did seven decades ago.

(Know more about what happened that night, on the eve of India’s independence, here.)

india independence day, 1947 taj palace dinner menu, independence dinner menu 1947, independence day, independence day 2017, indian express, indian express newsA scanned image of the dinner menu that was served at the Taj Palace Mumbai on August 14, 1947.

“We think we’re doing fusion now, but they did a fusion of French and Indian cuisines back then,” says Abhijeet Thakre, Executive Sous Chef, Taj Palace Delhi, explaining how they recreated the menu drawing from conversations with one guest who was present at the 1947 dinner, and then doing spin-offs based on the names of the dishes.

Of course, in line with the economy practised in the 1940s, the menu card then categorically stated that people could only choose two items from the list. Thankfully, the restriction does not apply to the recreation.

Priced at Rs 1947, plus taxes, the current menu is being served at some select Taj city properties – The Taj Mahal Palace, Mumbai; Taj Palace, New Delhi; Taj Coromandel, Chennai; Taj Bengal, Kolkata; Taj West End, Bangalore; Taj Krishna, Hyderabad, and Taj Falaknuma Palace, Hyderabad – across India, and St James Court, A Taj hotel, London, between August 9 and 14. Taj Palace Mumbai will serve the menu on August 15, for lunch, as well.

indianexpress.com had a chance to sample the dishes at Taj Palace New Delhi, and this is what the impressive and delicious line-up looked like.

Happy Independence Day 2017: This Dangal-themed Aamir Khan cake is ‘world’s most expensive’

Aamir Khan’s Dangal had not only taken box office in India by storm but also has won hearts around the globe. So it shouldn’t be surprising when a Bollywood buff in Dubai ordered a Dangal-themed cake for Independence Day celebrations. But what’s exceptional is that like the film, the cake is special and has been deemed as ‘World’s most expensive cake’. Wondering why? Well, it’s because it’s coated with gold.

Yes, commemorating the success of Phogat sisters, like the film, the cake too flaunts two Delhi Common Wealth Games gold medals and it has been laden with “edible gold”. “The client wanted gold to be generously incorporated into the cake and we fulfilled the request by coating each medal with 75g of edible gold,” the Broadway Bakery Dubai said.

And with all that opulence it cake is worth a whopping $40,000 that roughly would cost more than Rs 25 lakh! The edible structure is 4ft tall from the base to the tip of Aamir Khan’s head. The cake weighs 54kg and can “comfortably serve 240 guests”.

The detailed cake is nothing but a work of art and took the bakers almost four weeks to craft the masterpiece. The cake features models of Mahavir Singh Phogat (played by Aamir Khan) and his daughters Geeta and Babita Phogat (played Zaira Wasim and Suhani Bhatnagar). The cake is inspired by the setting of the film, which shows the ‘akhada’ build by Khan, with the young girls sweating it out on the sand, as their father observes.

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The sugar models of the actors are perfect and have a striking resemblance to the reel characters. Especially, the big marionette of Aamir Khan that has been achieved by replicating not only his clothes and postures but his immaculate expression. In fact, the fondant artists, head chef, and hi-tech product design teams studied Khan’s personality for over a week to master it. And, we have to say, the end result is beautiful and accurate.