Список из самых популярных хештегов по теме #GORDONSLONDONDRYGIN

Look at all that beauty! How many do you recognise? #wild #produce Repost from @thebombaycanteen - When was the last time you discovered something for the first time? Introducing ‘A Taste of the Wild’, an exciting new menu celebrating seasonal wild vegetables from Maharashtra starting 1st July to 31st August at @thebombaycanteen! After over four years of celebrating regional Indian cuisines and showcasing local produce at The Bombay Canteen, we wanted to go layer deeper and highlight our indigenous wild produce this time—vegetables, seeds and other ingredients which aren’t cultivated yet grow wild in our forests and marshlands. Our friends at @ooofarms introduced us to the Sahyadri tribals, Maharashtra’s veteran forest “farmers” who’s expansive knowledge and the wild produce they consume remain largely unrecognised. The forest is becoming amongst the last remaining sources to obtain the highly nutritious and delicious foods central to the tribal community identity. At The Bombay Canteen, we hope to celebrate this incredible history to not only help create greater awareness of the rich and diverse culinary heritage of our forests but also provide our guests with a one of its kind experience at the restaurant. . Our Wild Food a la carte menu is a never before seen exploration of Indian forest finds each presented with a fun twist in true Canteen style. The hyper seasonal availability of produce will inspire changes to the menu every two to three weeks so come soon to try the first rendition of the menu with nearly a dozen new dishes! Featuring the sweet Mahua Flower, the salty Moras Bhaji, the meaty Shevla and more, A Taste of the Wild promises excitingly unfamiliar flavours, textures and colors like you’ve never had before. We’ve even got some wild cocktails like Karvanda Bramble and Wild Mahua Sour to round off your meal perfectly! #atasteofthewild #wildfoodsmenu #wildfoodfestival #wildproduce #wildvegetables #knowyourdesivegetables #blackandwhitewhisky #gordonslondondrygin #indianfoodmovement #indianingredientprogram #thebombaycanteen #indiainspired #mumbai

A Taste if the Wild // M A H U A F L O W E R After showcasing regional Indian cuisines and local ingredients, we are now celebrating indigenous, wild produce - vegetables, seeds and other ingredients which aren’t cultivated yet grow wild in our forests and marshlands. Our friends at @ooofarmsintroduced us to the Sahyadri tribals, Maharashtra’s veteran forest “farmers” who’s expansive knowledge and the wild produce they consume remain largely unrecognised. . The Mahua flower has a flavour like nothing we’ve tasted before - sweet and floral, with a texture similar to a raisin and for the dessert course at ‘The Taste of the Wild’, we have a Mahua Toffee Pudding courtesy @tiffintales that highlights its amazing flavour. . It’s served warm with a seasonal stone fruit compote, brown butter semifreddo, fresh, local peaches and a whiskey toffee sauce. Fried Mahua flowers as a garnish adds another texture to the dish. It’s a sweet end to a fantastic meal and a unique food experience @thebombaycanteen! . @gordonsginuk #diageo #gordons #gordonsgin #karvanda #bramble #karvandrabramble #atasteofthewild #mahua #mahuaflower #wildfoodsmenu #wildfoodfestival #wildproduce #wildvegetables #knowyourdesivegetables #blackandwhitewhisky #gordonslondondrygin #indianfoodmovement #indianingredientprogram #thebombaycanteen #indiainspired #mumbai

#KnowYourDesiVegetables Wild Foods Edition Teri or Khadakteri is another wild monsoon green that grows abundantly in the forests across the Sahyadri mountains and are believed to have been consumed by tribal communities living in villages around there for thousands of years. It’s characteristic small round lotus-like leaves are rather fragile and have a subtle green leafy, vegetal flavor. Also known as Shield Leaf Ariopsis, this leaf which is in season from early July to around the first week of August is rich in phytochemicals with antibacterial, anti-diabetic, anti-arthritic and anti-cancerous properties. On our #ATasteoftheWild menu at @thebombaycanteen with @ooofarms, we’ve come up with an exciting (and delicious) vegetarian dish that’s really highlights the vegetable in a fun new way. More details on that in the next post. A Taste of the Wild at @thebombaycanteen is a never before seen exploration of Indian forest finds each presented with a fun twist in true Canteen style, from 1st July to 31st August. #khadakteri #terileaf #TBCmonsoonmenu #indianvegetablesaresexy #seasonalveggies #localIndianproduce #monsoonvegetables #foragedvegetables #atasteofthewild #wildfoodsmenu #wildfoodfestival #wildproduce #wildvegetables #knowyourdesivegetables #blackandwhitewhisky #gordonslondondrygin #indianfoodmovement #indianingredientprogram #thebombaycanteen #indiainspired #mumbai

A Taste of the Wild // K A N T O L A . Kantola is a spiny oval green vegetable with slightly bitter flavor & crunchy seeds. It’s found in the Sahyadri Hills of Maharashtra from mid June to mid September and is a high source of fiber. . The idea behind the Kantola Litti Chokha was to do an inspired version of the Bihari classic which is made of charcoal roasted whole-wheat dough balls eaten traditionally by crushing it with ghee and topped with bharta. Instead of the usual potato or eggplant mash, we decided to showcase this wonderful Monsoon wild vegetable which boasts of a flavor and texture crossed between baby padval & karela. . Book for an exclusive WILD WILD SUNDAY DAAWAT on 21st July, link in bio! #atasteofthewild #wildfoodsmenu #wildfoodfestival #wildproduce #wildvegetables #knowyourdesivegetables #gordonslondondrygin #indianingredientprogram

Mark your calendars for a very special WILD SUNDAY evening 21st July with @ooofarms at @thebombaycanteen! . “In order to even begin to understand a traditional culture or food system, one needs to venture out to the source and experience for oneself. In the case of our Taste of the Wild menu at @thebombaycanteen, it was therefore important to interact with the tribal communities of Maharashtra that have been collecting and consuming these wild vegetables for centuries.” ‍ . Check out our Insta stories over the next couple of days as @cheftzac takes you through the wild journey of creating this very special menu from forest to plate! After over four years of celebrating regional Indian cuisines and showcasing local produce at The Bombay Canteen, we wanted to go layer deeper and highlight our indigenous wild produce this time—vegetables, seeds and other ingredients which aren’t cultivated yet grow wild in our forests and marshlands. Our friends at @ooofarms introduced us to the Sahyadri tribals, Maharashtra’s veteran forest “farmers” who’s expansive knowledge and the wild produce they consume remain largely unrecognised. The forest is becoming amongst the last remaining sources to obtain the highly nutritious and delicious foods central to the tribal community identity. At The Bombay Canteen, we hope to celebrate this incredible history to not only help create greater awareness of the rich and diverse culinary heritage of our forests but also provide our guests with a one of its kind experience at the restaurant. ‘A Taste of the Wild’ in collaboration with @ooofarms is an exciting new menu celebrating seasonal wild vegetables from Maharashtra from 1st July to 31st August at @thebombaycanteen! #atasteofthewild #wildfoodsmenu #wildfoodfestival #blackandwhitewhisky #gordonslondondrygin #indianfoodmovement

Kantola makes its appearance on our #ATasteOfTheWild menu at @thebombaycanteen in two dishes- first, simply sliced and fried into tangy, spicy chips as a lovely bar snack on our Chintu Tray; and then this, the Kantola Litti Chokha, a beautiful dish inspired by a Bihari/Jharkhand classic recipe. Litti are whole-wheat doughballs stuffed with sattu (roasted chickpea flour) and doused in ghee before being baked on a charcoal grill. While the traditional accompaniment is a potato or eggplant bharta (chokha), we’ve switched it up to showcase the kantola letting its bitterness, subtle flavors of padval and those crunchy seeds be the star of the dish. With the monsoons in full swing, Kantola is now at its prime. For people wary of eating karela, this tiny spiny vegetable is the perfect segue. I personally love it because of it's textured outer flesh and soft center with tendli-like seeds, a mild bitterness (always a good thing), and of course it’s sheer beauty. A Taste of the Wild at @thebombaycanteen in collaboration with @ooofarms is a never before seen exploration of Indian forest finds each presented with a fun twist in true Canteen style, from 1st July to 31st August. PS: it's also got great nutritive value, had lots of fiber, good for your kidneys, to control sugar level and a lot more. #indianfoodmovement #chefatthemarket #kantola #kakrol #spinegourd #monsoonvegetables #indianvegetablesaresexy #TBCmonsoonmenu #indianvegetablesaresexy #seasonalveggies #localIndianproduce #monsoonvegetables #foragedvegetables #atasteofthewild #wildfoodsmenu #wildfoodfestival #wildproduce #wildvegetables #knowyourdesivegetables #blackandwhitewhisky #gordonslondondrygin #indianfoodmovement #indianingredientprogram #thebombaycanteen #indiainspired #mumbai

When was the last time you discovered something for the first time? Introducing ‘A Taste of the Wild’, an exciting new menu celebrating seasonal wild vegetables from Maharashtra starting 1st July to 31st August at @thebombaycanteen! After over four years of celebrating regional Indian cuisines and showcasing local produce at The Bombay Canteen, we wanted to go layer deeper and highlight our indigenous wild produce this time—vegetables, seeds and other ingredients which aren’t cultivated yet grow wild in our forests and marshlands. Our friends at @ooofarms introduced us to the Sahyadri tribals, Maharashtra’s veteran forest “farmers” who’s expansive knowledge and the wild produce they consume remain largely unrecognised. The forest is becoming amongst the last remaining sources to obtain the highly nutritious and delicious foods central to the tribal community identity. At The Bombay Canteen, we hope to celebrate this incredible history to not only help create greater awareness of the rich and diverse culinary heritage of our forests but also provide our guests with a one of its kind experience at the restaurant. . Our Wild Food a la carte menu is a never before seen exploration of Indian forest finds each presented with a fun twist in true Canteen style. The hyper seasonal availability of produce will inspire changes to the menu every two to three weeks so come soon to try the first rendition of the menu with nearly a dozen new dishes! Featuring the sweet Mahua Flower, the salty Moras Bhaji, the meaty Shevla and more, A Taste of the Wild promises excitingly unfamiliar flavours, textures and colors like you’ve never had before. We’ve even got some wild cocktails like Karvanda Bramble and Wild Mahua Sour to round off your meal perfectly! #atasteofthewild #wildfoodsmenu #wildfoodfestival #wildproduce #wildvegetables #knowyourdesivegetables #blackandwhitewhisky #gordonslondondrygin #indianfoodmovement #indianingredientprogram #thebombaycanteen #indiainspired #mumbai

Gin night with gin loving friends @soo_zie @justin.kew #bombaysapphire #gordonslondondrygin #gundoggin #gordonssloegin #bombaydrygin #fevertreetonic #stgilesraspberryrhubarbgingergin #tétonic #blackwoodsgin #tanqueraygin #fevertreecucumbertonic #blackshuckblushgin #blackshuckpassiongin #gintimes #greatfriends

A Taste of the Wild // S H E V L A . While as an ingredient, the Shevla is cherished by the CKP community paired with prawns or kheema, doing so in our menu would mean that the shevla wouldn't really be the star of the dish. With all of the wild vegetables we wanted to showcase, we had to find that fine line between making the dish exciting and delicious yet retaining the integrity of the vegetable itself so that it's flavor or texture wasn't hidden in the dish or overshadowed by other ingredients. Given it's minced meat-like texture once cooked, we decided to make a tikki flavoured with ingredients the Warli tribals would use like kanda lasoon masala and green chilies. It is then crusted it with toasted peanuts for some textural contrast and served with this salad of fermented arbi leaves and onions for some brightness. And of course, since the shevla's inseparable sidekick is the kakad, we made a sweet, caramely desi-style preserve to balance out the spiciness and earthiness of the tikki. So there you have it, our Crispy Shevla Tikki with Caramelized Kakad Murabba & Fermented Arbi Leaf Salad on the Taste of the Wild menu at @thebombaycanteen. Just a few days of shevla left in season so come try it quickly! #shevla #shevlabhaji #shevlatikki #kakad #ckpcuisine #TBCmonsoonmenu #shevlachibhaji #atasteofthewild #wildfoodsmenu #wildfoodfestival #wildproduce #wildvegetables #knowyourdesivegetables #gordonslondondrygin #indianingredientprogram