This Valentine Day indulge in a symphony of flavours and take your taste buds on a celebration of love.
Valentine’s Day is a time to celebrate love, not just with words but through experiences, especially when it comes to food. We showcase some recipes that are not only delicious but also bring together the best of local ingredients with a touch of innovation.
Tofu Steak with Red Wine courtesy Bikrant Singh, Executive Chef Sangam Farms
“This is tender capers served with rich red wine, garlic mashed potatoes and roasted vegetables. Because Tofu Streak is served with Red Wine which is about being romantic and what’s more romantic than sharing a glass of delicious red wine with your sweetheart? Rich, deep in flavor, yet mystical, red wine does something for the senses. It helps us to relax, unwind and really take in that beautiful face looking back at us from across the table,” says Singh.
Ingredients
- 1 piece Tofu steaks
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup red wine reduction
- 1 cup vegetables broth
- 2 sprigs fresh thyme
- 1 tbsp cold unsalted butter (for finishing)
Method
- Season both sides of the steaks generously with salt and pepper.
- Heat olive oil in a large skillet (preferably cast iron) over medium-high heat.
- Once the oil is hot, add the steaks and sear for 3-4 minutes on each side, or until a deep brown crust forms. Adjust cooking time based on your preferred level of doneness (about 4-5 minutes per side for medium-rare).
- In the same skillet, add the butter and cook the minced garlic and shallot over medium heat until softened, about 2-3 minutes.
- Add the red wine and scrape up any browned bits from the bottom of the pan.
- Bring the wine to a simmer and let it reduce by half, about 4-5 minutes.
- Add the vegetables broth and thyme sprigs, and simmer for another 5-7 minutes until the sauce thickens slightly.
- Remove the thyme sprigs and whisk in the cold butter for a glossy finish. Season with salt and pepper to taste.
- Plate the steaks and spoon the red wine sauce over the top. Serve with your roasted garlic mashed potatoes and vegetables.
Beetroot and Millet Salad with Feta Cheese & Orange Dressing Ashish Verma, Executive Sous Chef at Woods at Sasan, Gir
“For a lighter, refreshing dish, I’ve put together a Beetroot & Millet Salad with Feta Cheese and a zesty Orange Dressing. This salad is bursting with color and texture, from the earthy sweetness of the roasted beetroot to the nutty flavor of the millet. The feta cheese adds a creamy contrast, and the orange dressing brings a tangy freshness that ties everything together. It’s a dish that celebrates love through fresh, vibrant ingredients and a balance of flavors that will surprise and delight your taste buds,” says Verma.
Ingredients
For the Salad
- Beetroot (boiled and diced) 10.5 ounces
- Cooked millet (foxtail or pearl millet) 5.3 ounces
- Feta cheese (crumbled) 3.5 ounces
- Mixed salad greens 3.5 ounces
- Orange segments 8-10 pieces
For the Orange Dressing
- Fresh orange juice 200 ml
- Cinnamon stick 1 small piece
- Star anise 1 piece
- Black pepper (crushed) ½ tsp
- Honey 1 tbsp
- Olive oil 2 tbsp
- Salt to taste
Method
- Pour the fresh orange juice into a saucepan. Add the cinnamon stick, star anise, and crushed black pepper. Bring the mixture to a gentle boil and let it reduce by half, about 10–12 minutes. Strain the reduced orange juice into a bowl to remove the spices. Stir in honey, olive oil, and salt. Whisk well to emulsify. Set aside.
- In a large bowl, combine the boiled and diced beetroot, cooked millet, and mixed greens. Gently toss with half of the prepared orange dressing.
- Arrange the salad mixture on individual plates or a large platter. Scatter orange segments over the salad. Top with crumbled feta cheese.
- Drizzle the remaining orange dressing over the salad. Garnish with a sprinkle of freshly cracked black pepper.
Chef’s Tip: For added texture, you can include toasted nuts or seeds like walnuts or pumpkin seeds.
Broccoli Almond Cappuccino courtesy Bineesh Krishna, Executive Chef, Niraamaya Retreats Samroha
“This indulgent soup, with its creamy broccoli base and a frothy almond milk crown, is the perfect dish to celebrate love. The vibrant green symbolizes new beginnings, while the velvety texture reflects the warmth of affection. Served in elegant cups, this cappuccino-inspired dish adds a dash of sophistication and romance to your Valentine’s Day dinner,” says Krishna.
Ingredients
- 1 cup fresh broccoli florets
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 1 garlic clove, minced
- ½ cup almond milk (or regular milk, if preferred)
- ¼ cup vegetable broth
- ¼ cup roasted almond flakes (for garnish)
- Salt and pepper to taste
- Optional: a pinch of nutmeg or white pepper for extra flavor
- Fresh parsley or basil for garnish
Method
- In a medium pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened (about 2-3 minutes).
- Add the broccoli florets to the pot, stirring to combine. Cook for another 5-6 minutes until the broccoli starts to soften.
- Add the vegetable broth to the pot and bring it to a simmer. Let it cook for another 5 minutes to ensure the broccoli is tender.
- Remove from heat and use an immersion blender or transfer to a regular blender to blend the mixture until smooth and creamy.
- Pour in the almond milk and blend again until fully incorporated.
- Season with salt, pepper, and a pinch of nutmeg or white pepper for extra warmth. Adjust seasoning as needed.
- Pour the broccoli almond soup into bowls. Gently foam a little extra almond milk (if desired) and pour over the soup to create a “cappuccino” effect.
- Top with roasted almond flakes for a crunchy texture and garnish with fresh herbs like parsley or basil.
