The coronavirus induced lockdown has brought out our inner chef and we’ve all turned to the kitchen for some food and comfort. Wasim Akram is the latest celebrity to take to the kitchen to satisfy his cravings, specifically his pizza cravings.
Wasim’s wife, Shaniera shared pictures of the former cricketer making pizza from scratch, including the dough. Wasim topped his pizza with some mushrooms, rocket leaves and olives.
Shaniera also shared that Wasim did not clean up after his cooking experiment but that ‘men who cook are hot’.
https://www.instagram.com/p/B-ymhaIDM7W/
Shaniera has been regularly sharing updates of her family spending time together in quarantine.
The coronavirus has shaken the world like nothing else. But beyond the terrible toll of death, economic devastation and fear, the virus is likely to leave another lasting mark.
It is going to make us all fatter.
“I don’t know if we are going to come out of this experience stronger, but we will have gotten fatter,” nutritionist Beatrice de Reynal told AFP, adding that there was only one solution to this: eat less.
“It is going to happen to us all, even if we try to exercise,” said the similarly fatalistic Julian Mercier, a French sports, health and cooking coach.
With more than a quarter of humanity shut up at home or under lockdown, and with many worried they will get the virus next, the temptation to comfort eat is hard to resist.
“I am the first to turn to chocolate rather than to an apple,” Mercier admitted. “And that is what risks being our undoing.”
Dietician Jennifer Aubert said that by doing little or none of the physical activity we normally do, an adult is likely to burn off up to 400 fewer calories a day.
Which is why we have to reduce our portions and move as much as we can — as long as it is not to the fridge and back.
Other experts point to people who have panic-bought a cupboard full of fresh food, finding themselves duty-bound to eat their way through it.
Being alone and coping with the stress of the situation, as well as worries about whether they will have a job to go back to, can tip people into over-eating, the British Nutrition Foundation warned.
“With concerns about the availability of food, eating well and staying healthy alongside all the other stresses of the coronavirus outbreak is a challenge,” it admitted.
“Food can be a comfort and it’s easy to overeat when spending so much time at home, especially if you like to cook in order to pass the time.”
But it is advising people to embrace the lockdown to learn to “put together healthy meals” which “can be a source of enjoyment and help your well-being”.
Not everyone cooks, however, as Pascale Hebel, of the French CREDOC research institute said, and some may not have the wherewithal to cook.
Others warned against using food as a way of soothing children forbidden from going outside to play with their friends.
“To avoid problems it is easy to make spaghetti bolognese that everyone likes rather than to fight to make them eat spinach,” Mercier said. But that would be a mistake.
Experts were unanimous that cooking for yourself and structuring your day with regular meals and physical activity, were vital if we are to come out of this in decent shape.
It can even be possible to lose weight, said Aubert, because “we actually have more time to do sport at home”.
And with hashtags like #homemadefood proliferating on social media as users show off dishes and compare recipes, it could also be the chance to teach a whole new generation how to cook.
British celebrity chef Jamie Oliver certainly thinks so and has been doing his bit with a nightly show based on “store cupboard and freezer faves” called “Keep Cooking And Carry On”.
It includes dishes fast but healthy dishes such as “Cornershop Curry” and “Quick green pasta”.
“I understand that it is easy to fall into watching the television, or lying around reading and snacking. I am the first to do it,” his French opposite number Cyril Lignac told AFP.
“But this period is a great chance to teach children and teenagers how to cook simple dishes. And when I am at home I tend to cook with less fat and sugar.”
Hidden in the heart of Defence, Lahore is a quaint little cafe, Amavi. The restaurant’s owner Maira has been in the food business for a while now, working for other cafes and restaurants, before taking the leap and opening up her own little space. Maira’s expertise lies in desserts and she has trained herself professionally in the department.
The patisserie’s interior is beautifully done with a lot of attention paid to detail. The chairs are done with deep green velvet upholstery while there are small artsy details on the tables. There is marble flooring and touches of gold, pink and black here and there. It’s almost like entering a painting. Amavi is the sort of place you’d want to dress up and go.
When I went there, the place was buzzing with people. Initially, Amavi was a small space with about two to three tables but given the phenomenal success, the owners had to expand it to entertain more visitors.
Now onto the food. The food was a bit different from the usual palettes, for example, their Za’Atar and Burrata Pizza – Za’Atar is a spice while Burrata is fresh Italian cow milk cheese made from mozzarella and cream. I’ve had Burrata Salad in Karachi but I haven’t come across anything like this before and I was fairly impressed with this dish. It was actually pretty yummy.
Za’Atar and Burrata Pizza
Their Salt Beef Toastie with Gouda Cheese and Caramelised Onions was another one of my favourites. Apart from that their Fish and Chips were good too and I also tried their bestselling Buttermilk Chicken Burger which was an absolute treat. The chicken was soft, tender and full of flavour.
Salt Beef Toastie
Buttermilk Chicken Burger
Fish and Chips
The only thing I did not like was the French Onion Soup.
I didn’t really try the desserts so I can’t comment on that but a lot of people there were mostly having desserts and coffee, which by the way was also good.
I will definitely be going to Amavi again to try the dishes I didn’t, especially the desserts. For me, the patisserie is a cute and different addition to the Lahore food scene.
A woman died while taking part in a cake-eating competition to celebrate Australia Day.
Paramedics were called to a pub in the state of Queensland on Sunday afternoon after a woman was involved in a “medical incident”.
Public broadcaster ABC reported the 60-year-old had a seizure after she “shovelled a lamington into her mouth”.
Lamingtons, a traditional Australian dessert, are cube-shaped sponge cakes dipped in chocolate and covered in grated coconut.
The woman was rushed to hospital in the coastal town of Hervey Bay but couldn’t survive.
She was a contestant in the Beach House Hotel’s annual Australia Day lamington and meat pie eating contest.
In a post on Facebook, management and staff offered their “deepest condolences” to the woman’s friends and family.
“We acknowledge and thank our supportive patrons, staff, and the Queensland Ambulance Service for their prompt and professional response while this tragic incident was unfolding,” the post said.
“The hotel staff have been offered professional support while our thoughts firmly remain with the family at this challenging time.”
Police said the death was not suspicious and a report would be prepared for the coroner.
At a time when South Asian women long to demand their basic rights in the face of hardships such as a convincing their families for proper access to education and the world for better employment opportunities, it appears that technology has transmuted their dreams into a reality.
In India, new smartphone apps like Curryful, Homefoodi and Nanighar are tapping the skills of housewives to prepare meals for hungry urbanites and millennials who cannot manage both office and domestic work simultaneously.
These cloud kitchen restaurants have no physical presence but they deliver delicious home-cooked food right at your doorstep.
“Housewives were a huge untapped resource and we want to be the Uber of home-cooked food,” said Ben Mathew, who launched Curryful in 2018.
His company has five people for the app’s daily maintenance and operations, who work with 52 women and three men. This 31-year-old web entrepreneur hopes to get one million women chefs on board by 2022.
Here is an interesting drill that they do, they usually train employees in processes of sanitisation, cooking, prep time and packaging, and then launch them on the platform.
With India’s cloud kitchen sector expected to reach $1.05 billion by 2023, according to data platform Inc42, other companies are also keen to get a slice of the action.
Winters and brunches go hand in hand. And nothing better than French Toast for the perfect sweet ending to a satisfying, or not so satisfying brunch. While, most cafes in Lahore have french toasts on their menu, finding the perfect French toast in town was quite a feat and I had a go through a couple to find the one.
Read on for a comparison of French Toasts available in Lahore.
Urban Kitchen
Urban Kitchen has French Toast available only on Sunday as part of their Sunday brunch which is a pity because they truly are delightful. The bread is delicious and I’d honestly just go back for that. And the fact that the toppings do not include Nutella is the cherry on top.
Thanda Garam
Thanda Garam knows how to do their french toast because the french toast they had were divine – the best out of the lot. They were crispy from the outside and fluffy from the inside. The cream that accompanied was so delectable that I had to stop myself from licking clean the plate. The only downside was that there was too much Nutella – but then again those who love Nutella will absolutely love this. I’d request the restaurant to make Nutella optional and add a jam option as well – Strawberry or Apple Jam with these french toast would be delightful.
Jade
As far as Nutella French Toast are concerned, Jade was the pioneer of these in the city. But over the years, I feel that Jade’s french toast have become boring as well as oily. They are often too crispy on the outside and not as well cooked from the inside. The bread is also pretty thick which is why I’ve stopped having french toast from Jade.
Chaaye Khana
Just like Jade, Chaaye Khana also used to do good french toast. But after trying Thanda Garam and Urban Kitchen, Chaaye Khana’s french toast began to taste mediocre – there is tooo much bread and nothing with it. No cream, jam or maple syrup which makes the french toast dry and boring.
Sasha’s
The first time I went to Sasha’s, I quite enjoyed their french toasts. But the successive visit wasn’t as good. The bread was extra caramelized which made it difficult to chew – it was like eating burnt toffee. Add to that, maple syrup and nutella. The end result wasn’t very pleasing and I never went back to Sasha’s.
In short, Urban Kitchen and Thanda Garam do the best french toast in town.
Nothing can be worse for the skin and hair than winter if proper care is not taken. Cold and dry air can cause dry skin, chapped lips, and a flaky face. While everyone focuses on maintaining a proper skincare routine, one tends to overlook the fact that the diet also plays an important role.
Here are a few foods that will help you beat the winter blues and help maintain healthy skin and hair.
Broccoli
Broccoli is a part of the cruciferous vegetable which is good for your skin. It is rich in Vitamins A and C. Vitamin A keeps the skin healthy and lowers scars. Vitamin C assists to maintain collagen production. Broccoli also has B-vitamins that help reduce dry and flaky patches.
Carrots
Carrot is one of the best foods for your skin during the winter season. It is a great source of Vitamin A and other antioxidants that help keep the skin healthy, nourished and glowing. These antioxidants assist fight wrinkles, discoloration, and scars. Carrots also have lycopene, which protects your skin from the harsh sun rays.
Spinach
Apart from being a good source of iron, spinach is also another must-have if you want to get a glowing skin. This leafy green is a powerhouse of nutrition. It contains Vitamins A and C, and antioxidants that thwart off all kinds of skin infections. Spinach is high in iron and can help you counter anemia and adds color to your pale skin.
Almonds
Almonds are natural remedies that hydrate your skin and prevent dryness. They are also high in Vitamin E, which helps protect the skin from harmful UV rays of the sun. Almonds contain various antioxidants that counter the signs of aging on your skin.
Green Tea
Green tea is a potent source of antioxidants, which eliminate free radicals from your body and prevent flaky skin. The antioxidants present in it also help reduce fine lines and wrinkles.
Chia Seeds
Chia seeds provide you two essential fatty acids, omega-3 alpha-linolenic acid, and omega-6 linolenic acid. Both omega-3 and 6 contains anti-inflammatory powers, that may help boost skin regeneration and contribute to a better youthful complexion. Your body needs essential fatty acids for good health, but it cannot produce them, so they need to be consumed.
Sweet Potatoes
Sweet potatoes assist lock-in moisture provides your skin a healthy glow and saves it from damage thanks to their high amount of vitamin A. Vitamin A can assist with skin renewal and decrease dry and flaky skin. Sweet potatoes are a good option in the winter.
Oatmeal
Start your winter day right and nourish your hair with a popular healthy bowl of oatmeal. It is rich in omega-3 and iron, both of these promote hair growth and keep your strands looking super shiny.
Vitamin E
Vitamin E is a quintessential nutrient when it comes to your hair care. A base ingredient included in a range of hair care products; it is a very important nutrient for healthy hair. It helps in building and repairing hair tissue and also in protecting hair from any damage. Nuts and seeds such as almonds, pumpkin seeds, and sunflower seeds are a great source of vitamin E.
Cinnamon
Cinnamon is helpful in increasing the blood circulation in your body that in turn would provide your hair follicles with adequate oxygen and nutrients. Hence, add some cinnamon to your food be it on any meal or your coffee and tea.
There’s a door, like Narnia and it’s so exciting to get to where it is. It’s an experience you could never get in any other city of Pakistan because it requires, no, demands the warmth of Lahori Punjabis. The owners of the restaurant with the blue door have tapped into exactly that; the fact that Lahoris will always be ready for an open and warm conversation.
It’s not easy to get a seat at the restaurant, ‘The Blue Door Super Club’. I came across them on Instagram and after inquiring about it from a friend who had recently gone, messaged the owner, Unum. She replied to my inquiry about a reservation with a hint of energy and bubble.
I got a reservation for four, paid half in advance, and we took the long trek out to the restaurant. The boonies of Lahore always has an air of mystery and with Google Maps having a tough time finding the restaurant, the whole experience became even more intruiging.
I was apprehensive though – so much mystery could be the gimmick that made up for the lack of good food.
I saw the menu beforehand and was bemused. So Punjabi to do a menu that was Mexican but also Korean but this one had a flair and the sound of actual, honest fusion. It looked and sounded comforting, not pretentious, and I wondered how well it would do in Lahore, where one would only pay 5000 rupees for a plate of overrated sushi.
Waiting for dinner service to begin
We got to the restaurant and expected to be seated at our table of four. Except it was a long, singular table of 12. Oh great, I thought. There’s a single table, people I don’t know, and they’ve already chosen our spots for us. This is going to be an experience I might not want to have.
The property was large, the restaurant small and cosy. The kitchen was small and the chefs, Unum and her husband Ali, came out to greet us. It quite literally felt like we had walked into someone’s home for Thanksgiving dinner and there were a lot of ‘relatives’ coming.
But like a cold winter night, when its time to get warm, there is a soft and tender warmth that starts to surround you. It started from the warm way Ali and Unum greeted us, and extended to the true Punjabi warmth of everyone getting together to sit at the table. A girl, who later became the life of the party, came and hugged us, exclaiming about how it was so lovely to meet new people. It was warmth, connection and conversation. Everything you expect from a dinner you will never forget.
Camerones al Mojo de Ajo served on a darling little plate
We were seated and the five course menu began with a prawn and garlic appetizer served on a homemade corn tostada. Giant prawns, seared to perfection, perfectly seasoned, it crunched with freshness , with hints of citrus. But what made it explode with flavour was the lemon chilli salt and the green chilli sauce. My God, what a sauce.
The kitchen was her grandmother’s room, explains Unum as she comes to chat between courses. Her nani was the one who taught her to cook, and as Unum spoke, her voice was full of memories of flavour. Which is what usually happens when one loves food and remembers who taught them their passion. Unum learnt hers and it is most likely what’s driving her to follow her memories.
By the time the chicken soup came along, the conversation was in full swing. A couple married for eleven years, one about to get married, everyone started exchanging stories. It was so swinging that we forgot to take pictures of it. There’s nothing better than a homemade bone broth, crispy tortillas floating in a soup with heart. The soup was finished in what felt like seconds as the conversation with strangers warmed into being a conversation with friends.
The fancy samosa that Mexicans call Empanadas was served next with a rocket and cucumber salad. The empanada was basic, which is something I didn’t expect. It lacked flavour but it was bound to, since it required heavy seasoning for the organic chicken and potato to surrender their blandness. A good dose of the saviour chilli sauce elevated it, but here began the downfall.
The conversation never wavered, and sometimes all twelve people listened to one person talk about a life story. Bursts of laughter, waves of silent listening, the conversation was the star. From chefs, to businesspersons, bureaucrats, homemakers and journalists, it was as if Unum and Ali had a secret sauce of mixing the right people. The food didn’t have to be good anymore. No music was needed. The hum of different life stories took over and never stopped.
Yang Nyeom Tong Dak Tacos
I ordered the Korean Chicken Taco, my partner, the Slow Cooked Beef. Having tried to perfect Korean Chicken, I was looking forward to this main course since it is not as easy as it looks. The handmade tortilla was perfection, the Korean Chicken left me wanting. The chicken pieces were crispy – a bit too crispy. They needed more meat and a lot more zing. The Pakistani palette loves spices, mixes of flavor which is why when a dish requires a tablespoon of sauce, add another two and you’ve got the Pakistani feel down. The chilli sauce. Yes. It came back on my plate and added another dimension.
Beef Birria de Res
The Slow Cooked Beef was having an off day as well. I had heard smashing reviews of the beef, with its chipotle aioli and roasted tomato salsa. It was meant to be slow cooked taco heaven. But again, lacked in flavor.
They started as chefs when they missed home living in England. Just like every nostalgic Pakistani, who goes abroad, braves the cold, carries their groceries and walks home to a place that doesn’t smell like ami kay haath ka khaana, they started making desi food for their friends and their friends for them. It happens to most of us.
Ali and Unum cooking for friends when living abroad
When we make our first daal with our mothers on the phone giving directions on how to do it and then slowly progress to biryani with masala mixes, or from scratch. It’s almost a right of passage, and Unum and Ali had the courage to take it forward and do what they love.
Unum and Ali at their graduation
Its apparent in the way they talk about their food. It sings in their dessert, a caramel flan with a chocolate cake base.
Pastel Imposible
The flan was creamy and joyous, the chocolate cake a tad dry. The two fought each other, the chocolate and the caramel vanilla flan, refusing to marry but forced on top of the other. I enjoyed every single bite of the flan, small savoring bites that didn’t last long enough.
The Blue Door to the restaurant
The Blue Door is starting brunch soon and is already booked out from what I hear. Not surprised. As we left, spending more than three hours at the restaurant, we exchanged numbers, promising to meet again and following each other on Instagram. It was the beginning of new friendships and as the tinkling and clatter of plates and cutlery being collected faded, it felt like the end of a meal we would all remember. It’s a magical place, The Blue Door, its fairy dust being the coming together of people being served food that’s grown and cooked with love.
