CAARA’s Ambika Seth Khanna and Alice Helme tell you how to make your Diwali feast and eat it too
This Diwali, opt for some healthy eating as CAARA’s Ambika Seth Khanna and Alice Helme share with us their chef Atanu Nath’s recipe for Diwali mithai and a well put-together cheese platter. Hear it from the two women themselves.
Raisins, dark Belgium chocolate, hazelnut praline
“We chose this because especially during Diwali, people are given and end up eating so many sweets. So this was a slightly healthy offering, easy to make, replacing sugar with jaggery.”
Gruyere, cheddar, parmesan, Brie, Camembert
Dried Apricots, Black grapes, sesame wholewheat crackers, fig jam
“We chose this because a cheese board is always so loved. It’s easy to place on a side table, buffet, people can help themselves as and when they want. We love to do a mix of both local and imported cheeses. The authentic gruyere is usually sourced from Switzerland whereas the brie and camembert is sourced locally by a bespoke cheesemaker in India. One can really play around with cheese boards and add things like: variety of nuts, green and black grapes, fresh baguette, variety of crackers, a combination of hard and soft cheeses and off course the best accompaniment is a preserve. We have used CAARA’s special fig chutney.”