Welcome to an international culinary journey that will enchant your senses with a symphony of flavours! With the festive season and new year upon us, it’s the perfect time to embark on this culinary adventure, take your party cooking to new heights and leave a lasting impression on your guests. In a world where the extraordinary and the whole world collide, our range of exotic cuisine promises to take your party to new heights of luxury. Imagine an orchestra of spices, a ballet of scents that awaken the senses, and a mosaic of bright colors.
Our unique recipes are designed to be accessible and appealing, making every bite a feast for people of all skill levels. Whether you’re a beginner looking to surprise and delight or an experienced home chef looking to show off your skills. The China Bistro chef shared with HT Digital an exotic recipe that is sure to please your guests. (Also read: Green Garlic Kulcha for a Winter Afternoon: Click here for the recipe )
Exotic recipes that redefine party perfection
1. Fruit Sangria
material:
Mix basil and watermelon chunks
Elderflower syrup – 30ml
Lime juice – 24ml
refill with ginger ale
Garnish with dragon fruit slices, kiwi slices, and orange slices in a glass and basil, lemon, and rosemary in a decanter. Garnish with dragon fruit slices, kiwi slices, and orange slices.
Method:
Add the muddled basil, watermelon chunks, elderflower syrup, lime juice, and jingle ale to the blender to taste and mix well. Garnish the glass with dragon fruit slices, kiwi slices, and orange slices.
2. Lotus Biscoff Mocktail
material:
Amul milk: -150ml
Milk making: ~20ml
2 scope vanilla ice cream
Lotus Biscoff Spread: Blend 2 bar spoons and serve over ice.
Tapioca:- 50gm
Preparation – Boil the tapioca pearls for 20-25 minutes to soak them in sugar syrup.
Method:
Add the milk, milk, and ice cream to the blender with the Biscoff spread and mix.
Add to glass and tapioca.
3. Blue Forest Roll
material:
Green rice, ed beans, water, potato flakes, butter, amour cream, salt, powdered soup, water chestnuts, truffle oil, carrot chops
Method:
Cook the rice in water until it boils
Cut the ingredients into thin pieces
Mix vinegar, ed peas, potato flakes, butter, and cream.
Spread the rice on the bamboo mat.