Delzad K Avari is a Le Cordon Bleu, London Alumni. His love for cooking was evident from a very young age. Having completed the Grand Diploma in cuisine and patisserie from the London campus, post his Hotel Management degree from Mumbai’s Sophia Polytechnic. His expertise has been honed with rich and varied experiences including his stints with the Taj Mahal Palace and Towers (Mumbai); a Food Producer with Masterchef India – Season 2, followed by Dubai and the Maldives; and more recently, as a Sous Chef in Trinidad and Tobago in the Caribbean! Back home in Mumbai, he currently runs his own home chef set-up, greatly gaining in popularity, named, ‘Del’z Kitchen’- an absolute go-to for all meat-lovers! Delzad also shares his expertise in Restaurant Menu Development and Consulting for his recent project – ‘Tiger Lily’, an upscale restaurant in Hyderabad. He has recently begun his own YouTube channel, titled ‘Chef Delz’, which is tasting great success! [Chef Delzad’s Insta – Personal: @chef_delz & Work: @delzkitchen]. We welcome suggestions, queries and requests for recipes from our readers at editor@parsi-times.com
This week, Chef Delzad shows us how to whip up two delicious Monsoon Cocktails – ‘Peach Bliss’ and ‘Cin-apple’!
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PEACH BLISS
Ingredients:
Fresh peach puree – 2 tbsp; Fresh peach sliced – 1 pc; Gin – 45 ml; Sprite – 100 ml; Ice – as required; Mint – few sprigs
Method:
- Shake up the peach puree with the gin in a shaker with ice
- Pour over ice in a glass
- Slap some mint between your palms and add it to the glass
- Add the sliced peaches and top up with the sprite
CIN-APPLE
Ingredients:
Cinnamon – ¼ tsp; Whisky – 60 ml; Apple juice – 120 ml; Orange juice – 40 ml; Ice – as required
Method:
- Stir the whisky in a glass with the cinnamon powder and ice
- Strain in a fresh glass over some fresh ice
- Add the apple slices, orange juice and apple juice and give it a stir
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