Korean Corn Cheese Recipe is also known cheesy corn which is a very popular Korean snack which is served in Korean bar along with drinks. Corn cheese is made with onions, sweet corn, salt, pepper, sugar, cheese and mayonnaise. Bake corn cheese taste amazing when served piping hot. Korean Corn Cheese Recipe I have been...
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Kerala squid curry, also called nadan koonthal or kanava curry, is a spicy, flavourful curry with roasted coconut paste. Tender squid is cooked with brinjal, roasted coconut, spices, shallots and curry leaves until everything comes together beautifully. This curry tastes amazing with Kerala red rice, appam, parotta or even dosa for a delicious meal. Nadan...
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Papas Arrugadas are traditional Canary Island potato recipe called as wrinkled potatoes. It is made by cooking small potatoes in heavily salted water until potatoes are cooked through. These cooked potatoes are left to dry in the pan until the potato skins get wrinkly and the potatoes are lightly coated with salt. This wrinkled salt...
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If you are looking for simple upma recipes for breakfast or dinner, then this rice flour upma is the answer. This arisi maavu upma is made with rice flour, simple tempering of mustard, urad dal, dry chillies, curry leaves and coconut. Easy to make rice upma with minimal steps. Rice flour upma Ever been in...
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Some egg recipes are so simple, but still manage to feel a little special. These Italian baked eggs are one such recipe. Eggs are baked in a flavourful tomato sauce (marinara), topped with parmesan cheese and finished with some fresh herbs. It is simple, comforting and so delicious with some toasted bread. Baked Eggs Recipe...
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New Delhi, 10th September: The 13th edition of The Big F Awards concluded at The Westin, Gurgaon, bringing together accomplished professionals, emerging talent and enterprising brands from across India’s culinary and hospitality landscape. More than a celebration of achievement, this year’s edition reaffirmed the platform’s core principle: recognition must be earned through a credible and rigorous evaluation process.
At the heart of The Big F Awards is a jury-led approach designed to place merit ahead of visibility, reputation or commercial scale. The awards follow a structured and independent evaluation process, with entries assessed through successive rounds of screening and scoring against defined parameters including originality, execution, consistency, quality and sectoral relevance. The framework is designed to ensure that every participant is assessed on the strength of their work, rather than their profile, popularity or market presence.
The jury for the 13th edition comprised Chef Nita Mehta, Chef Kunal Kapur, Chef Ashish Bhasin, Chef Sabyasachi Gorai, Pawan Soni, Diwan Gautam Anand, Sameer Bawa, Khurafati Nitin, Rocky Singh and Anirudh Singhal. Bringing together experience across cuisine, hospitality, media and business, the panel applied a common evaluation framework to assess the nominees and arrive at the final results.
Importantly, the process is built to create a level playing field. Commercial size, public visibility and geographical location do not determine recognition. The platform actively seeks to bring deserving work into consideration, including independent ventures, emerging professionals, newer businesses and establishments that may not always receive the same visibility as larger or more established names.
The awards also maintain a clear separation between participation and recognition. There are no nomination fees and no pay-to-participate mechanisms, reinforcing the principle that an award should be a result of merit rather than commercial participation. Winners are not disclosed in advance, with the final results remaining confidential until they are announced at the awards ceremony.
Speaking after the ceremony, Pawan Soni, Host & Jury member, The Big F Awards, said, “Thirteen editions have reinforced our belief that credibility cannot be created through a trophy or an announcement; it comes from the process behind it. This year, in the 6-month long process the jury evaluated nominations with the same discipline across categories, looking closely at the work, its consistency, execution and relevance. What stood out was the diversity of talent—from established names to smaller ventures and professionals receiving national recognition for the first time. That is precisely what we want The Big F Awards to stand for: a platform where deserving work has an opportunity to be recognised on merit, irrespective of visibility or scale.”
The 13th edition saw participation from independent ventures, established organisations, chefs, restaurateurs and emerging businesses across multiple regions and formats. The broad participation model reflects the awards’ continued effort to identify and recognise excellence beyond conventional industry circles.
The recipients included Megu, who won League of Legends Awards, followed by Nisaba in the Noteworthy Newcomer category. Inja received the Restaurant of the Year distinction, while Best Cocktail Bar, Cocktail Menu of the year and Best Debut Bar were presented to AaBbCc.concept. Further honours went to Porus Arora for Restaurateur of the Year and Sahil Sambhi for Nightlife Entrepreneur of the Year.
Highlights from the evening included Chef Manish Mehrotra, Chef Harpal Singh Sokhi, Rocky Singh, Rocky Mohan, Chef Manisha Bhasin, Zorawar Kalra, Sid Jalan amongst other dignitaries attending the presentation ceremony.
As The Big F Awards closes its 13th edition, its focus remains unchanged: to build recognition around work that stands up to scrutiny. The platform will continue to expand its outreach for the next edition, bringing a wider pool of professionals, establishments and businesses into a process where credibility, consistency and merit remain at the centre of recognition.
The Big F Awards is a Delhi NCR-based platform recognising excellence across the food and hospitality industry through a rigorous and independent evaluation process. Founded on the belief that credible recognition must be rooted in process rather than perception, the awards follow a structured jury-led evaluation framework, with entries assessed against defined parameters. The platform maintains a zero nomination fee and no pay-to-participate policy, ensuring that recognition remains independent of commercial participation. Over 13 editions, The Big F Awards has sought to create a credible platform that recognises established as well as emerging talent based on the merit of their work.
Given below is the complete list of winners:
Given below is the complete list of winners:
The Big F Awards 2026 – Winners
Indian Cuisines
World Cuisine
The Big F Awards Special
Nightlife
Wheat adai dosa is a quick and easy dosa made with whole wheat flour, rice flour, besan flour and a few simple ingredients. It is a good option when you are craving adai dosa but don't want to go through the soaking and grinding process. Instant Wheat Adai Dosa I first made this dosa when...
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Andhra fish fry als known as Chepa Vepudu is a popular Andhra fish recipe which is loved by everyone. Fish pieces is marinated with ginger garlic paste, spice powders, lemon and pan fried till golden brown. Enjoy hot fried fish with rice, curry of choice. Andhra Fish Fry Recipe Andhra fish fry, also known as...
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This Dense Bean Salad keeps you full for hours! Black beans, lentils, veggies, kale, seeds and a creamy, lemony dressing. High Protein, High fiber, anti-inflammatory (17 grams Protein, 14 grams fiber per serving. Gluten-free, Nut-free, option for soy-free)
This is my anti-inflammatory dense bean salad. Dense bean salads have been trending, and they are just amazing hearty meals with tons of beans and so many different combinations of flavors, textures, and veggies that you can add to them.
Beans, along with all of the vegetables and other ingredients in this salad, are a great source of fiber, protein, iron, and zinc.
The whole bowl has 65+ grams or more of protein, 50+ grams of fiber, 20+ milligrams of iron, and loads of vitamin C from the tomatoes, peppers, and lemon to help your body absorb all of that iron. There are omega-3s from the hemp seeds, along with pumpkin seeds, making this an incredibly nutrient-dense meal.
This is a great, budget-friendly, easy-to-put-together salad. There is no cooking involved. You just have to chop everything, make the dressing, toss it all together, and it’s ready. It’s also perfect for meal prep because the flavors enhance as the salad sits. The next day, it’s even more flavorful because the beans absorb all of that delicious dressing.
Serve this dense bean salad with tortilla chips, toasted sourdough or garlic bread, added to wraps or tacos, or served over grains, such as quinoa or farro. There are endless possibilities with this salad!
Continue reading: Anti-inflammatory Dense Bean Salad with Creamy Lemon Yogurt Dressing
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Bored of making same porridge and mudde using ragi flour, why not try this simple and easy ragi flour upma. This ragi upma also known as finger millet upma is made with ragi flour, whole spices, onions, chillies, carrots, coconut. It is fast to make, healthy, nutritious and makes a filling iron rich breakfast. Ragi...
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Chicken keema paratha, also known as chicken stuffed paratha, is a delicious and filling paratha made with whole wheat flour and a spicy chicken filling. Minced chicken is cooked with onions, green chillies and spices until juicy and flavourful. The chicken filling is then stuffed inside the dough, rolled and cooked on a hot tawa...
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Vanjaram Meen Kulambu also known as King fish or Seer fish curry made with freshly roasted masala made with coriander seeds, dry red chillies, coconut, tamarind and drumstick. This curry taste amazing with hot rice or with chapati. Vanjaram Meen Kulambu Recipe Over the years I have made so many fish recipes and shared on...
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Only some dish makes you fall in love with a vegetable, One such recipe is this Parmigiana di Melanzane. Also known as Eggplant Parmesan is a popular Southern Italy vegetable dish made with eggplants, mozzarella, parmesan, tomato sauce. Eggplants coated with breadcrumbs and fried till crispy, these crispy eggplants is layered like a lasagna and...
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If paneer tikka is the first thing your family orders at a restaurant, this air fryer version means you can have it whenever you want. It’s quick, it’s easy, and the paneer comes out beautifully charred every time.
This air fryer paneer tikka recipe gives you that smoky, charred flavour that you usually only get from a tandoor, and it only takes about 25 minutes. The marinade is a classic yogurt-spice base with mustard oil and roasted besan, which gives the paneer a beautiful colour and coating that crisps up perfectly in the air fryer.
We make this when we have people over, and it always gets finished before anything else on the table. It also works really well as a weeknight dinner with some naan and sliced onions on the side. If our air fryer chicken tikka is already a favourite at home, this paneer version uses a similar method and is just as easy to put together.
Paneer: Cut into 1-inch cubes. Fresh or homemade paneer works best as it holds its shape and chars better in the air fryer.
Vegetables: Onion, capsicum, and tomato, all cut into 1-inch cubes for skewering with the paneer.
Marinade: Hung curd, mustard oil, ginger-garlic paste, Kashmiri chilli powder, coriander powder, chaat masala, garam masala, kasuri methi, and salt.
Roasted Besan: Added to the marinade after dry roasting for 2-3 minutes. It gives the paneer a nutty flavour and helps the marinade coat and crisp up in the air fryer.
Finishing: Fresh coriander, a squeeze of lime juice, and a brush of melted butter right before serving.
Yes. Paneer is high in protein and calcium, and the marinade uses hung curd and minimal oil. Air frying uses significantly less oil than traditional tandoor cooking, where the paneer is often brushed generously with butter. So this version is lighter while still tasting just as good.
At least 15-20 minutes so the flavours have time to soak in. If you have more time, an hour in the fridge gives even better results. Unlike chicken, paneer won’t break down or change texture from marinating longer, so you can even leave it overnight.
Yes. Place the skewers on a wire rack set over a baking tray and bake at 220°C for about 15-18 minutes, flipping halfway. Brush with butter towards the end and switch to grill mode for the last 2-3 minutes to get some char. The air fryer gives a more even char with less effort, but the oven works well too.
Either the paneer was air-fried for too long, or the marinade didn’t have enough fat in it. The mustard oil and hung curd in the marinade keep the paneer moist during cooking. Make sure you’re not exceeding the cooking time, and brush with butter when you flip for extra moisture.
This paneer tikka works as a starter, a snack, or as part of a bigger meal. Here are a few ways we enjoy it:
Roasting besan before adding it to a marinade is a technique borrowed from Lucknowi kebab kitchens. Kebab makers in Lucknow discovered that raw besan leaves a floury, chalky taste on the surface of kebabs, but roasting it first transforms it into a nutty, flavourful binder that also helps the marinade crisp up during cooking. This same trick works in paneer tikka. The roasted besan creates a thin coating that chars and crisps in the air fryer, which is why this paneer tikka in air fryer gets those beautiful smoky edges that most home versions miss.
If you’ve been wanting to make paneer tikka at home but thought you needed a tandoor to get it right, this recipe is proof that you don’t. The air fryer handles it beautifully, and the whole thing is done in under 25 minutes. When you make it, come show me on Instagram @my_foodstory.
This article was researched and written by Harita Odedra.
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Creamy, garlicky pepper white beans with spinach, finished with an irresistible crispy chickpea crumble, is the high-protein pantry meal I make on repeat, because it doesn’t even taste like a pantry meal. (20g protein, 13g fiber, 8mg iron. Soy-free with gluten-free and nut-free options)
This creamy garlic pepper sauce with beans and kale or spinach is fantastic on its own. But then we level it up with this crispy chickpea breadcrumb topping, which adds texture, another pop of flavor, and more even protein and fiber. Think high protein croutons!
There is tons of protein in this recipe (80 grams in the entire pan) along with about 52 grams of fiber and 32 milligrams of iron. There is protein from the beans, chickpeas, cashews, hemp seeds, nutritional yeast, and kale, along with loads of fiber from the beans, chickpeas, kale, and hemp seeds.
This is a nutrient-packed meal, and you can increase the protein and fiber even more, depending on what sides you serve it with. Serve it with a side of multigrain bread or a good sourdough to bump up the protein and fiber even more. It’s also rich in iron, folate, magnesium, potassium, and B vitamins, and it comes together pretty quickly.
You can also serve it over pasta, baked potatoes, or roasted vegetables. Or make a quick bean toast by topping bread with the creamy beans and air frying for 6 to 7 minutes for a super quick and satisfying lunch. It smells so good as it’s cooking. It smells peppery, cheesy, and heavenly.
The crispy chickpeas on top are so addictive! You can use that topping over any pasta or salad. The topping alone is a must-make.
This recipe uses two cans of beans. The whole can of white beans will simmer in the creamy garlic sauce, while you are dividing up a can of chickpeas. Some of the chickpeas get blended into the sauce to make it creamy, and the rest gets crisped up to make this amazing breadcrumb topping.
Continue reading: Creamy Garlic Pepper Beans with Crispy Chickpea Crumble
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Lasooni Dal Tadka is a simple dal curry made with toor dal and masoor dal cooked together till soft and creamy. It comes out in a beautiful golden colour with a garlic flavour from tadka on top, and this strong garlic flavour is what makes this dal really different from regular dal.
This dal is quick to make because it comes together in about 30 to 40 minutes, and it uses two dal varieties together which gives it better taste and texture. It is not too spicy so kids enjoy it, and it gives a nice homemade comfort feeling to any meal you make.
[feast_advanced_jump_to]Lasooni Dal Tadka is a traditional Indian dal made with basic ingredients. It is mild, creamy, and the hot garlic tadka makes it so much more flavourful and special. The tadka has garlic, cumin, methi and chillies which bringa strong flavour and nice aroma to the dal.
The dal recipe tastes warm and comforting and it goes so well with rice or roti and feels light but filling at the same time. You can just make it thick or thin based on what you prefer, you can add more water if you like it lighter or cook it longer for thicker consistency.
The tadka just tastes good when you make it fresh and hot but you can also prepare it ahead and keep it separate till you are ready to serve. You can make it any day when you want something tasty but quick to prepare for the family.
I usually make this when I want something quick but tasty for family instead of making regular dal again.
1.Rinse and drain dal, add to pressure cooker. Add chopped garlic, onion, tomato, green chilli, turmeric powder and water.
2.Pressure cook in low medium flame for 5 whistles. Mash the dal well. Transfer to another vessel.I used my black mud pot. Add little water.
3.Simmer and let it boil until thick and creamy. Add required salt.Meanwhile prepare the tadka.Heat ghee in a tadka pan - add jeera let it crackle.
4.Add chopped garlic and fry till golden brown. Do not burn it, Switch off the flame.
5.Add kasoori methi and red chilli powder. Mix well and transfer tadka to dal.
6.Add chopped coriander leaves, mix well and switch off.
Serve hot with basmati rice and ghee!
Serve this dal hot with plain rice and ghee or with roti and other mild dishes. It also go well with idli, dosa, pongal or upma and taste so good with any of these sides. Store leftovers in the fridge and just reheat gently before serving.
Yes you can use only toor dal or masoor dal if thats what you have at home. But using both together gives better flavour and texture.
Yes you can skip it if you do not have it at home. Dal tastes good without it also but kasoori methi gives nice herbal flavour to tadka that makes it taste more authentic.
Yes moong dal works fine and gives slightly different taste because it has its own unique flavour.
Yes you can make it few hours ahead if you busy. But it tastes best when made fresh and added hot to dal just before serving.
Cook dal till soft and mash it well with the back of spoon. Then simmer on low flame for few more minutes after mashing so it become thick and creamy.
If you have any more questions about this Lasooni Dal Tadka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Lasooni Dal Tadka Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Paneer kheer, also known as paneer payasam or chena kheer, is a delicious and creamy Indian dessert made with milk, paneer (cottage cheese), sugar, cardamom powder and nuts. This simple kheer can be made in just 30 minutes, making it a perfect dessert when you want something rich and sweet. Learn how to make this...
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This easy jeera dal converts simple ingredients into incredible flavor! Red lentils cooked to creamy and scented with sizzling cumin, garlic, chili oil tadka. (gluten-free, soy-free, nut-free) 19 g fiber, 19 g protein!
Jeera means cumin, and dal means lentils. Together, they create a simple meal that doesn’t sacrifice flavor. This is a simple cumin-scented lentil soup that’s cozy and satisfying.
This is a simple recipe with everyday ingredients, but it makes such a delicious dal. It’s one of the simple, home-style dals that my mom used to make often.
I changed it up a little to make it slightly spicier and creamier with some non-dairy yogurt. If you cook the dal long enough, it becomes creamy on its own, so if you don’t want to add non-dairy yogurt, that works just as well.
We make this simple dal with red lentils (masoor dal), along with tomato and dried fenugreek leaves. While the lentils cook, we make an amazing tadka, which is a spiced oil with cumin seeds, green chili, and garlic. That tadka takes the dal to the next level!
This jeera dal is delicious served with your favorite Indian sides or sabzi! In the photo above, I’m serving it with my simple gobi aloo matar.
Continue reading: Jeera Dal (Indian Cumin-Scented Lentil Dahl)
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Banana chocolate chip cake squares are soft, moist and delicious banana flavoured cake with gooey chocolate chips in every bite. If you love my classic banana cake, you will definitely enjoy these easy banana squares too. They are simple to make and are perfect for breakfast, snack time or as a quick dessert. Banana Chocolate...
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If you love a good chicken wrap but want something lighter, fresher and packed with protein, this high-protein chicken salad wrap is exactly what you need!
Looking for a lunch that is high in protein, packed with crunch and actually exciting to eat? This high-protein chicken salad wrap might just become your new favorite!
Creamy, crunchy, juicy and incredibly satisfying — all wrapped up into one wholesome, protein-packed meal. Perfect for a quick lunch, easy dinner or a delicious meal-prep option!
And there are more than 5 reasons why you will fall for this recipe!
They are high in protein while being low in calories thanks to the Greek yogurt instead of mayo.
Loads of crunch from fresh veggies giving every bite plenty of texture.
Big on flavor from paprika, garlic powder and Italian seasoning.
Perfect for meal prep where you can assemble the wraps whenever you need a quick meal when you have the salad ready!
Skillet-toasted for extra deliciousness - that final golden toast takes these wraps from good to seriously addictive!
What is a High-Protein Chicken Salad Wrap?
A High-Protein Chicken Salad Wrap is a wholesome, satisfying wrap made with tender seasoned chicken, crunchy fresh vegetables and a creamy protein-rich dressing, all wrapped in a soft tortilla.
Unlike a traditional chicken salad that often relies heavily on mayonnaise, this version uses Greek yogurt as the base of the dressing, giving it a creamy texture while adding extra protein.
The chicken is seasoned with paprika, garlic powder, black pepper and Italian herbs, pan-seared until golden, then shredded and tossed with crisp iceberg lettuce, carrot, celery and spring onion greens.
The finished chicken salad is tucked into a wholewheat tortilla and lightly toasted on a skillet until golden and crisp.
The result is a fresh, creamy, crunchy and protein-packed meal that works beautifully for lunch, dinner or a quick meal-prep option.
The post High-Protein Chicken Salad Wrap | Easy & Healthy Chicken Wrap Recipe first appeared on Flavor Quotient.
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