Tag Archives: Chef Abhijit saha

Launch of Danone at Bangalore (The Healthy Swap with Danone)


Danone – World’s No. 1 Fresh Dairy Co started its activity in India by 2010. As a food company, they are always innovating to address the major food and health challenges. Also, they adapt themselves to the nutritional needs and cultures of each and every country where they operate.

Danone dairy has both fresh diary and UHT offerings, also they have launched range of flavored yoghurts and smoothies which best suits Indian customers. The fresh products include Dahi, Misti Doi and flavored yoghurts. The UHT includes UHT milk, buttermilk, lassi, cold coffee and smoothies.

And the latest addition to their products is Plain Greek Yoghurt and flavored yoghurt (Mango with fruit pieces, Strawberry with fruit pieces and Blueberry with Fruit pieces), which was launched few days back at Fava, Bangalore.

Recently being a food blogger, I came across many people looking forward to Greek Yoghurt – as it’s very good health with high protein and low-fat content. It was at the launch event, where Dietician Madhavi – explained about the Greek Yoghurt and its health benefits.

Greek Yoghurt is similar to Hung curd (thicken curd), but prepared from the double toned milk, which has less fat content and more protein content.

Greek yoghurt is being used as a replacement of milk, mayonnaise, chips and also our so called more calorie snack like samosa, chat… They can be consumed in anytime, may be as a smoothie along with fruits as breakfast, with salad, as a spread in bread, dip and along with fruits for lunch or snack time or dinner. A perfect and healthy replacement for snacks. Also because of the rich content of dietary fiber, they provide more satisfaction by consuming a small quantity which is good for diabetes.

Plain Greek yoghurt is best for diabetes as they don’t have any sugar content in them, whereas the flavored ones have little sugar content due to the flavor in them. This can be consumed as such or can be served with fruits, vegetables and so on.

Greek Yoghurt are packed very well, as they are distributed to the shops within 2 to 3 days of manufacture. Also, they have a specific expiry date, within which they should be consumed. Moreover, its required to store them in a refrigerator, to avoid it from spoiling. Also it priced INR 35/- for 80 gm pack which is more sufficient for an adult.

Chef Abhijit Saha, shared his fruitful experience with Danone and also demonstrated three food recipes with Danone Greek Yoghurt. Also, we had a chance to taste over the dishes tried out using Greek Yoghurt.

Due to more and more health issues, and now most of us concentrating on our diet, can take a shift to Danone Greek Yoghurt which helps to maintain our health and enjoy a happy life – #TheHealthySwap


Fine American Whiskeys & Tapas @ Fava Restaurant, UB City, Bangalore


May 26th, got invited for a “Fine Whiskeys and Tapas” event organized at Fava Restaurant, UB City, Bangalore.
Fava Menu, Reviews, Photos, Location and Info - Zomato
About the event: The Distilled Spirits Council of the United States (DISCUS), in association with Chef Abijit Saha hosted an evening of Fine American Whiskey paired with specially curated Tapas at Fava Restaurant, UB City, Vittal Mallya Road, Bangalore. Beam Suntory, the third largest spirits company in the world, showcased some of their exquisite brands from their American Whiskey portfolio at the event featuring Jim Beam White, Jim Beam Black and Maker’s Mark.

The evening was hosted by India American Whiskey Ambassador – Shatbhi Basu where she offered an interactive session to grasp the nuances of American Whiskey. This unorthodox style of sipping the whiskey in fun formats and paired with Chef Saha’s signature cuisine took the edge of the usual seriousness that surrounds whiskey tasting.

According to Shatbhi Basu, India American Whiskey Ambassador, “It feels so good to share my love of American whiskies. They have such incredible flavors & nuances, and each one of the whiskeys we are showcasing has its own unique character.”

About food: This was my first experience to the fava restaurant and the food curated by Chef. Abijit Saha was heavenly. We all enjoyed each and every bite of the food, the drinks was also too good and unbeatable. But grabed loads of information about the drinks for the first time.

For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit www.beamsuntory.com and www.drinksmart.com.


Baklava with Cherry & Honey


Already I have shared that I have been to the MASTER CHEF CLASS to PERSIAN Cooking with Chef Abhijit Saha hosted by Foodhall, 1 MG Road, Bangalore. We were taught 4 dishes, and my daughter went to help Chef for the 4th recipe – BAKLAVA with FIG & HONEY. Also every one of us had a baklava for taste, it was delicious and so we wanted to make it at home. My daughter prepared Baklava and I helped her. When most of us hear the name Baklava, we feel it would be very difficult to prepare, but Chef taught us as easy even a beginner could prepare it.

Thanks Food hall for hosting the event.

Baklava was delicious with the nuts as stuffing, honey drizzled over it and with crispy layers, and we all liked it to the core. I have tried this with Cherries as I was not able to get figs by the time we decided to prepare. Give a try, very simple, easy recipe…

Do check out my other Dessert recipes in this link: https://madraasi.com/recipes/desserts/

Taking this to Fiesta Fiday #114 hosted by Angie@thenovicegarderner.

Baklava with Cherry & Honey

Baklava with Cherry & Honey


  • Filo sheets – 4 nos
  • Unsalted butter – 2 tbsp
  • For syrup:
    • Water – 50 ml
    • Caster sugar – 50 gm
    • Honey – 50 gm
  • For filling:
    • Rose water – ½ tsp
    • Cardamom powder – ¼ tsp
    • Pistachios – roasted 60 gm
    • Almonds/Badam – toasted 60 gm
    • Cashew nuts – toasted 60 gm
  • To serve:
    • Cherries – 5 nos
    • Pistachios – 4 nos (minced)


  • For Syrup: Make syrup by boiling water, sugar and honey together. Remove from fire, when it comes to syrup consistency and keep it aside.
  • For Filling: Crush the nuts coarsely in a food processor and transfer it to a mixing bowl. Add in the cardamom powder and rose water. Pour in the required quantity of syrup, and mix all these together. Keep it aside.
  • Take a filo sheet, cut into halves (lengthwise), cover the filo sheets with damp cloth, else it would be dry and break into pieces.
  • Take a filo sheet, rub with melted butter, fold it and then again rub it with melted butter.
  • Divide the filling into 4 equal balls, roll it.
  • Now keep the rolled filling in the filo sheet and roll them gently. Refrigerate it for 30 mins.
  • Preheat the oven to 180 degree C.
  • Bake at 180 degree C for 5 to 6 mins or until you use golden brown spots on the Baklava
  • Serving: Place the Baklava on the serving plate, pour in the leftover syrup, and sprinkle pistachios with some cherries and a mint sprig.

Stay tuned for other recipes also…

Note: You can also bake without refrigerating, but sometimes it would become shapeless by unrolling itself while baking.