How would you feel if we offered you a Bagh e Gul for lunch?
Why is it that in Ramzan, the one month that I’m not supposed to think about food, all I end up doing is obsessively think about food? Case in point: Last week as I sat on my desk in my “fries over guys” tee staring out of my window, I asked my husband (I work from home you see, so there were no co-workers to plague) an extremely important question: There’s lots of fashion inspired by food, with watermelon patterned socks and sparkly clutches shaped like soft serve, but why is there no food inspired by fashion? As they stared back at me blankly, I swore on my starving body and soul to change this discrepancy. How can two of my favourite things in the universe co-exist without drawing strength from each other in equal parts?
I spent the rest of the week coming up with four recipes for the Eid lunch – we like to plan ahead you see – inspired by my favourite outfits from Generation’s latest collection.
Bagh e Gul – Feta Cheese Salad
This salad is all about refreshing greens with a touch of crumbly feta cheese and tangy strawberries and so is the Bagh e Gul collection. No, it doesn’t have feta and berries hanging all over it. I so wish it did. Bagh e Gul boasts of refreshing summer shades sprinkled with creamy white block printed florets, reminding us of a particularly sumptuous bowl of crunchy green salad!
6 cups green salad leaves of your choice (lettuce, iceberg lettuce and rocket leaves used here.)
15 Black olives
I small tin of corn
One pack of feta cheese
½ tsp Mustard paste
4 tsp Olive oil
4 tsp Vinegar
Pinch of sugar
*The quantities of the fruits/vegetables used can be varied as per your liking.
* You can also add some grilled chicken (200 grams) to this salad to guarantee more protein intake
together in a glass jar, close the lid and shake well.
This recipe serves 2.
Pineapple Express – Pineapple Toffee Crunch
The name says it all! While browsing through Generation’s e-store, as one usually does while fasting, I saw the Pineapple Express tunic and it instantly reminded me of my trademark Pineapple Toffee crunch! While my growling stomach protested at the vivid imagery, I managed to recreate the recipe for you guys.
4 slices of pineapple
1 pack of cream (Olpers or Nestle)
1 pack of Marie biscuits
1 tin of condensed milk (Polac or Comelle)
10-15 blanched almonds
4-5 tablespoons of fine sugar
*Chill overnight for best results.
This recipe serves 6.
Thai Art – Sticky Chicken with Sesame Seeds
Thai food is known for its simplicity and that trademark spicy edge. Generation’s Thai Art collection follows the same philosophy with its vibrant colour palette paired with simple silhouettes. So, I decided to pay ode to it with my Sticky Chicken recipe which isn’t exactly Thai but follows the same philosophy of keeping things simple yet edgy. Enjoy!
0.5 kg boneless chicken
6 tbsps Flour
1 tbsp Corn flour
2 tbsp Soya Sauce
A few drops Olive oil
1 tsp Garlic Paste
Salt to taste
Paprika powder to taste
¾ cup Sweet chili sauce
2 tbsp Vinegar
7-8 tbsp Ketchup
2 tbsp Honey
1 tbsp Brown Sugar
1 heaped tbsp Sesame seeds
Spring onions to taste
This recipe serves 4.
Gul Kand – Toblerone Berry Tarts
The Gul Kand sari by Generation has my heart and soul! So, how could I not plan an entire recipe around it? It had to be done. Gul Kand – the name – takes us back to our childhood memories when this sticky red liquid was our very own desi Belgian chocolate. A million years later, our taste has definitely refined from sugary rose petal suspension to Toblerone-infused tarts.
1 big bar of Toblerone chocolate (the 360 grams one)
1 pack of cream
Berries of your choice (Can replace with any other seasonal fruits of your preference. For the exact same tarts, 10 pieces of each smaller berry, 4-5 strawberries)
8-10 ready-made tart shells (available at most local bakeries on order)
This recipe will make 8-10 tarts.
*Photography done by Mahwish Ahmad.