Lemon Chocolate Marble Cake
The chef: Surbhi Agarwal
School: Modern High School for Girls
1 cup flour
1 cup ground sugar
1tbsp lemon juice
1tsp lemon extract
2tsp baking powder
Mix all the ingredients until smooth and then bake it for 10-15mins. Decorate with chocolate sauce after the cake is baked.
Chefspeak: “I can bake all kinds of cakes,” Surbhi says shyly. “I started about 8-9 months back and I’m in love with baking cakes since it’s easy and most importantly, yummy,” she declares!
Plans for Rakhi: “What better than to bake a cake, considering that’s the thing I love doing the most,” smiles Surbhi.
Pineapple Chicken Salad
The chef: Triparna Maiti
School: Bharatiya Vidya Bhavan
200g boneless chicken, boiled
2 large potatoes, boiled and chopped
50g peas, boiled
Salt and pepper to taste
Half-cup chopped pineapple
Fresh coriander leaves
A handful of pomegranate seeds
Chop the boiled chicken. Mix in the pineapple, potato, coriander and mayonnaise. Add salt and pepper and sprinkle the pomegranate seeds. Garnish with a slice of pineapple.
Chefspeak: “I started off helping my mother in the kitchen and my first experience was last year, cutting fruits and vegetables,” says Triparna. Her dream dish? To cook that perfect mutton curry for the Sunday family lunch “but my mother doesn’t allow me, she says I’m too young to cook mutton”, rues Triparna.
Plans for Rakhi: “I will definitely tie a Rakhi to my brother and chocolate boxes will be exchanged,” she smiles.
The chef: Bijoyini Sarkar (Joyee)
School: Bridge International School
1 piece chicken breast
1/2tsp garlic paste
1/2 tsp soy sauce
1 tbsp Worcester sauce
11/2 tbsp olive oil
Salt and pepper to taste
2tbsp honey for glazing
Marinate the chicken for an hour. Parboil the carrots and potatoes. Microwave the marinated chicken and the parboiled vegetables for 30 minutes. Remove it, brush the chicken with honey and grill (not bake) along with the vegetables for another 10 minutes.
Chefspeak: “I started cooking when I was four and my luchis have been perfectly round since then
I never follow recipes. I always jazz up a dish with my secret ingredients,” states Bijoyini, who’s picked up some skills from mom Bibi Sarkar, who used to run Taaja’s.
Plans for Rakhi: “My cousin stays in England. So I’ll probably mail him a Rakhi e-card and then stick to my books since my exam’s the next day!”
Awadhi @ Tulip Inn
Till August 15, try all-time faves from Awadhi restaurant Daawat-e-Shiraz like Murg Biryani, Murg Patiala or Murg Anjeer (cubes of chicken and dry figs cooked with spices). Have a sweet tooth? Go for the Shahi Chand Ka Tukra. At the 24-hour coffee shop Park Pavilion, bring the world to your plate with the global lunch buffet. Choose from dishes like Cilantro Fried Fish and Spinach Corn Lasagne.
Pocket pinch: A meal for two would come for
Rs 1,200 at Daawat-e-Shiraz and Rs 900 (plus taxes) at Park Pavilion.
Edible rakhi @ Krazy for Chocolates
The two stops at Forum Mall and opposite Birla High School have in store sweet treats like cakes (in picture) and Walnut Brownie slabs decorated with sugar icing. But the winner is the edible rakhi made with Oreo Cookies, that can be eaten as well as worn!
Pocket pinch: The chocolate items are priced Rs 30 onwards.
Sweet eats @ Flurys
Drop by Flurys to sample its Rakhi Special menu. Dig into Mishti Doi and Saffron Mousse or the White-Chocolate and Hazelnut Cup. If you like fruity flavours, try the Peach Kiwi Trifle or simply go traditional with the Crunchy Truffle Cake with Indian Sweet.
Pocket pinch: Prices start at Rs 75 and go up to Rs 550.
Cupcakes @ The Rouge
Because your sibling can also be your BFF! This patisserie-cafe at 222 AJC Bose Road (opposite La Martiniere for Girls back gate) will inscribe personal messages on a box of cupcakes for Rakhi. Add hearts and “xoxo” to make it more fun! Who knows, your sibling may even forgive you for all the trouble you’ve caused!
Pocket pinch: A box of six regular assorted cupcakes come for Rs 550; a box of 12 mini assorted cupcakes costs Rs 500.
Text by Swarnalata Ghosh
Pictures by Anindya Shankar Ray and Rashbehari Das