I have grown old having one of mom’s best chocolate biscuit pudding recipes that I kind of started demanding it to be prepared for my birthday or every other special occasion. Over a period of time, watching my mom make it kindled the desire in me to make it myself. Now, it has so become that my bro loves my version of the pudding more than my mom’s. Like they said in the movie Kung Fu Panda, every recipe has a secret ingredient. Today I shall share mine. Make sure you follow it to the last T if you want it tasting as yummy as I intended it to be!

Psst… as a spoiler, this recipe has my favorite Black Dog Triple Gold Reserve as an ingredient! Do try it out and let me know how you liked it. Until then, my Black Dog Triple Gold Reserve and I are right here!



200g Marie biscuits, crushed

100g Salted butter at room temperature

1 1/2 cup milk

1 cup sugar

3 tbsp. cocoa powder

2 tbsp. corn flour

1 tsp Black Dog Triple Gold Reserve

1 cup heavy cream, whipped



1.      Mix together crushed biscuits and butter till they are soft and sand-like. Spoon in half of it into wine glasses and press it with a spoon and level it. Reserve the remaining biscuit crumbs aside.

2.      Make a thick sauce by boiling together milk, sugar, cocoa powder & corn flour. Whisk constantly to obtain a smooth sauce. When cooled, add Black Dog Triple Gold Reserve. Divide this among the wine glasses.

3.      Top it with the remaining biscuit crumbs and then put a blob or two of whipped cream in each glass.

4.      Let it set in the fridge for 4 hours. Serve cold.

5.      You can decorate with a cube/square of chocolate.


Source: http://riascollection.blogspot.ae/2011/05/re-visiting-chocolate-biscuit-pudding.html

Disclaimer: The content featured above is only for people aged above 25 years. Underage drinking is illegal and against the law. Drink sensibly and carefully and please never drive under the influence of alcohol.

Last Saturday happened to be one of those days when I was in the mood for some experimentation. However, I also wanted to stick to something I had already tried and tasted to recommend to my Wife. My game plan was to have her take a back seat at cooking toady and enjoy with the kids while I took charge of the kitchen. I know, the women out there would all be swearing with woe that men are such messy cooks and that the mess they leave behind does not compare to the rest that they got! I would say, let woe be gone! Grab a peg of my favorite Black Dog Triple Gold Reserve, relax, close your eyes, breathe slowly and repeat… “MEN ARE AWESOME COOKS”

So with a clear picture in my mind, my trusty Black Dog TGR beside me, I started cooking. The idea was to have a dinner of pizza ready with my wife finally telling me that it was a good job. This happens to be one of my favorite recipes. Do try and let me know how it turned out for you! Until then my Black Dog TGR and I are waiting right here for you!

Toppings for 4 medium pizzasBD TGR_Easel 3x2-opt2

1 cup cubed paneer – cut ½ inch thick

¼ cup bell pepper – cut into strips or squares

½ onion diced – optional

1 – 2 green chilies – chopped (optional)

½ teaspoon ginger & garlic paste

1 tsp tandoori masala

¼ teaspoon garam masala

1 tablespoon cream or half n half (optional – if you have some use it)

1 tablespoon plain yogurt (use two if you did not use cream or half n half)

½ teaspoon oil

1 cup mozzarella cheese – you can use as much or as little as you prefer


1.      Heat the oil over medium heat and add the ginger/garlic paste. Cook for a min until fragrant. Allow it to cool then add spices, yogurt and cream (if using) and mix.

2.      Add the onions, peppers and paneer and let it marinate while you get the sauce ready.

3.      See anything missing? Salt? Yup! It is missing. Two reasons –

a.      If you are using store bought tandoori powder- it already has some salt.

b.      We will have salt in the dough & the sauce – so there is really no need to overdose on salt! You can add in a pinch if you can’t help it.

4.      Why are we cooking the ginger and garlic paste for the marinade? Since we won’t cook the toppings for long, we need to precook the ginger & garlic paste.

For the Sauce

4 tablespoons thick tomato paste or 1 cup deseeded peeled chopped tomatoes

½ teaspoon cumin powder

½ teaspoon chili powder

½ cup water (only if using the paste)

2 teaspoons finely grated garlic

Some yummy olive oil for frying (about 2 tablespoons)

½ teaspoon salt – add more or less to your own taste

Put a pan on medium heat and add the olive oil. As soon as the pan is warm, add the cumin. You know the oil is hot enough because the cumin seeds will bubble up a bit. Add the garlic. Stir and cook until fragrant. Add the tomato paste and water (or the chopped tomatoes). Mix and add the chili powder and a pinch or two of salt. Cook until everything blends together and starts to look like a pizza sauce.

Option 1 (using your own recipe of pizza dough)

1.      Roll out the dough

2.      Apply sauce

3.      Add the toppings except the paneer

4.      Add the mozzarella cheese

5.      Bake for 7 – 10 minutes at 400-degrees F (if following a recipe, bake at the recommended temperature for 2/3rds the baking time)

6.      When it is cooked halfway – you add the paneer toppings.

7.      Finish cooking for another 5 minutes…until the cheese is bubbly and the crust gets as crunchy as you like it.

Option 2 (With whole wheat tortilla)

1.      Heat up a non-stick pan and put a tortilla on it

2.      Cook on both sides until brown spots appear and the edges crisp

3.      Place tortillas on the back of a baking sheet (or use the same pan)

4.      Put the sauce on and the toppings and broil on low for 3 minutes and on high for 2 minutes

5.      Keep an eye on it. The edges can burn pretty fast.

Source: http://www.acurryofalife.com/tandoori-paneer-pizza-a-guest-post-from-www-spiceroots-com/

Disclaimer: The content featured above is only for people aged above 25 years. Underage drinking is illegal and against the law. Drink sensibly and carefully and please never drive under the influence of alcohol.

It is the middle of the week and you have somehow dragged your feet through the first half of the week. The remaining two days are what any techie would say wanting to pass in a breeze. Unfortunately, this does not always happen. Sometimes, you need to make it happen. You may now ask, how you can make it happen. I know, it is not easy. But who said success comes to the faint hearted. It always came to the lion hearted… served in a golden platter with a set of golden cutlery.Poster-2

Today was one such day at work and all that I wanted to do was make it my best mid-week-day. Plans were rife right from when I stepped in at work. A few friends at work and I had any ways planned to make it a great evening, cabs had been booked and cover charges to the dance floor arranged. Now all that we had to do was to wait for the evening and rush out. However, destiny had something else in store for us. The appraisal letters were given out today. Some good, some bad, but mostly good. A colleague who was supposed to come along ended up getting promoted! This was reason enough for us to party harder.

The bookings were quickly changed and we ended up getting to the same colleagues house. A few bottles of Black Dog Triple Gold Reserve were picked up on the way and Movie DVDs rented! The plan was to spend the night watching classics and drinking away to glory! To hell with the office the next day. We rented out Bruce Lee’s Enter the Dragon and a few extra beds! The movie was helluva fun and we often ended up fist fighting with each other. All in all, it was one of those periods when we could be ourselves and not be bothered about it!

Disclaimer: The content featured above is only for people aged above 25 years. Underage drinking is illegal and against the law. Drink sensibly and carefully and please never drive under the influence of alcohol.

The other day wifey and I had a bad argument. A bad argument generally means apologizing and accepting that you were wrong. After all, there can only be one outcome of any argument and in one that happens with the wife, the husband has to accept that he is wrong! Now the apologizing part has to come with its own repercussions. It also comes with trying to patao the wife to take you back into her good books. One favorite way to do this is cooking for her. While Pasta happens to be one of my wife’s favorite dishes, cooking happens to be one of my passions! I know well, that after the cooking, my wife is sure there to help me clean the mess. Men are messy chefs!

Co-Incidentally, the strong flavors of Pasta are very well augmented with several spirits. On such is the Black Dog’s Triple Gold Reserve. The vanilla notes of the scotch blend well with the herbs that are used to season the pasta. To be specific, the oregano and the cracked pepper complement each other very well bringing out the flavors of the pasta further. Here’s one recipe that I generally use when I have to get back into the good books of my wife!


Cherry tomatoes,halved 10-12

1 1/2 cups

Salt to taste
Broccoli,separated into florets 1/4 medium
Sugar 1/2 teaspoon
Black peppercorns 10-12
Basil leaves 15-20
Olive oil

2 tablespoons

Paneer (cottage cheese),cut into 2 inch long strips 150 grams
Vinegar 1 tablespoon
Castor sugar (caster sugar) 1 teaspoon
Pine nuts(chilgoza) or chopped walnuts (akhrot) 2 tablespoons


Cook the pasta in five to six cups of salted boiling water till al denteSummer Tomato Pasta Salad(cooked, but still firm to the bite). Drain, refresh in cold water and spread on a large plate to cool. Boil the broccoli with salt and sugar for two to three minutes. Drain, refresh in cold water and set it aside. Reserve three to four basil leaves for garnishing and crush the rest with the Poster-2peppercorns and one tablespoon of olive oil with a mortar and pestle. Stir the remaining olive oil into the paste. In a large bowl combine pasta, cherry tomatoes, broccoli, paneer, prepared paste, vinegar, caster sugar and salt. Toss well to mix. Transfer the salad onto a serving dish, garnish with the remaining basil leaves and pinenuts or walnuts and serve immediately. – See more at: http://www.sanjeevkapoor.com/summer-tomato-pasta-salad.aspx#sthash.q8TntYpV.dpuf

Source: http://www.sanjeevkapoor.com/summer-tomato-pasta-salad.aspx

Disclaimer: The content featured above is only for people aged above 25 years. Underage drinking is illegal and against the law. Drink sensibly and carefully and please never drive under the influence of alcohol.

Lebanese people have a really different and unique taste when it comes to food. The kind that they prepare is well balanced between vegetarian and non-vegetarian fare. While it is a common misconception that Lebanese food is all about raw food and salads, it is a fact that their food can be easily classified as one of the most colorful and easy to make. Another unknown fact being that Lebanese food has a great companion in Black Dog’s Triple Gold Reserve. The mild spices in the food are well accentuated by the scotch making it a made for each other combination.

While on the hunt for the perfect match, I came across this recipe of an easy to make falafel and hummus wraps. Do let me know how it turned out if you try this out.



8 oz (250g) dried chickpeas (garbanzo beans)Falafel & hummus wraps

1 onion—diced

1 clove garlic—minced

1 tablespoon finely chopped fresh flat leaf parsley

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt

6 tablespoons olive oil, for frying

Tahini sauce

2 cloves garlic—minced

½ cup tahini (sesame seed paste)

½ teaspoon salt

¼ cup lemon juice

½ cup water

For the Wraps:

Half quantity Falafel recipe

4 tablespoons hummus (homemade or store-bought)

2 whole wheat flatbreads

3 tablespoons extra virgin olive oil (for cooking falafel)

2 teaspoons chili sauce—optional (we use harissa or sriracha)

4 tablespoons finely chopped fresh parsley

2 tomatoes—diced

½ cup peeled, deseeded and diced cucumber

¼ red onion—finely diced

1 teaspoon extra virgin olive oil

1 teaspoon lemon juice

¼ teaspoon salt

¼ teaspoon freshly ground black pepper



SOAK the chickpeas overnight in plenty of cold water, covered, on the kitchen bench (the dried chickpeas will swell to around 3 cups worth of soaked chickpeas). DRAIN the chickpeas well and place in a BD TGR_Easel 3x2-opt2food processor or blender. PULSE until they form a roughly chopped mixture, then add the remaining ingredients and pulse more, scraping the sides occasionally, until the ingredients are well combined and the mixture holds together. LET the mixture rest for around 30 minutes. HEAT 3 tablespoons of olive oil in a large frying pan over low heat. FORM golf ball-size spoonfuls of the mixture (about 1 heaped tablespoon each) and flatten slightly with the palm of your hand (dampen your hands first to help prevent sticking). FRY half the patties (about 9) for 4 minutes on each side until crisp and golden. REPEAT the process with the remaining olive oil and falafel mixture.

Tahini Sauce

PLACE all the ingredients into a small bowl and mix thoroughly to combine.


HEAT 3 tablespoons of olive oil in a large frying pan over medium heat. FORM golf ball-size spoonful of the falafel mixture (about 1 heaped tablespoon each to make 8-10 patties) and flatten slightly with the palm of your hand (wet your hands first to help prevent sticking). FRY the patties for 5 minutes on each side until crisp and golden. WHILE the falafel cook, mix together the parsley, tomatoes, cucumber, red onion, olive oil, lemon juice, salt and pepper in a bowl until well combined. PREHEAT the oven broiler and place a baking tray 6-inches underneath to preheat. SPREAD 2 tablespoons of hummus in a horizontal line across the middle of each flatbread. ARRANGE equal amounts of the chopped salad on top. PLACE 4-5 falafel patties on top of each, and drizzle with chili sauce if using. ROLL up the flatbreads tightly and place on the preheated baking tray (seal-side-down) under the oven broiler for around 1½ minutes until crisp. CUT each in half to serve.

Source: http://mediterrasian.com/delicious_recipes_falafel_hummus_wraps.htm

Disclaimer: The content featured above is only for people aged above 25 years. Underage drinking is illegal and against the law. Drink sensibly and carefully and please never drive under the influence of alcohol.

Dinner treats re something we all enjoy! I was at my college friend Sam’s place the last evening for a small get together. His wife had recently come back from the US and it was time for all of us to meet. Nitin and Natty were there with both their kids as well! Jisha being the oldest one was the bully of the lot. Girls these days… Aparna had recently learnt how to make Sushi and a few other stuffs from the Japanese cuisine. Now, I had never tasted Sushi any time in my life because I always thought it was supposed to be a non-vegetarian item only and was supposed to be had with caviar.

Now, this instance proved me wrong and led me hunting on the web for a recipe of Vegetarian Sushi! Sushi, as we know is a great accompaniment to Black Dog’s Triple Gold Reserve. So much so that, the two can leave you gorging on it and not wanting to stop for hours.

Sushi according to Wikipedia is

Sushi (すし, 寿司, ?) is a Japanese food consisting of cooked vinegared rice (鮨飯 sushi-meshi?) combined with other ingredients (ネタ neta?), seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari (しゃり?) or sumeshi (酢飯?)).

Sushi can be prepared with either brown or white rice. Sushi is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients. Raw fish (or occasionally meat) sliced and served without rice is called sashimi.

Sushi is often served with shredded ginger, wasabi, and soy sauce. Popular garnishes are often made using daikon.

Here’s a recipe of Sushi that I found on the web. Do give it a shot and let me know what you think of it!


For The Peanut Wasabi Sauce

·        1 1/2 tsp chopped garlic (lehsun)

·        2 tbsp roasted peanuts

·        1 tbsp sugar

·        2 green chillies

·        1 tsp lemon juice

·        salt to taste

For The Sushi

·        1/2 cup crumbled low-fat paneer (cottage cheese)

·        1/2 tsp ginger-green chilli paste

·        2 tbsp low-fat milk (99.7% fat-free)

·        1/2 tsp freshly ground black pepper (kalimirch) powder

·        24 big- size spinach (palak) leaves

·        2 boiled baby corn , cut into thin strips or 1/4 cup , peeled , boiled and cut into thin strips

·        1/2 carrot , peeled , boiled and cut into thin strips

·        1/4 cucumber , peeled and cut into thin strips

·        1/2 beetroot , boiled , peeled and cut into thin strips

·        1 tsp chopped green chillies

·        salt to taste


For the peanut wasabi sauce

1.      Combine all the ingredients along with 3 tbsp of water and blend in a mixer to a smooth paste.

2.      Refrigerate till use.

For the sushi

1.      Combine the paneer, ginger-green chilli paste milk and pepper in a bowl, mix well and keep aside.

2.      Blanch the spinach leaves in hot water for a BD TGR_Easel 3x2-opt2while and refresh them with cold water.

3.      Pat dry each spinach leaf with a tissue or a thin soft cloth.

4.      Place a butter paper on a dry, flat surface and arrange the leaves such that they overlap each other.

5.      Spread the paneer mixture on the spinach leaves evenly, leaving a gap of ½” from all the sides.

6.      Place the vegetables at the tapering end of the spinach leaves and sprinkle salt and green chillies over it.

7.      Start rolling the butter paper, gently pressing it to compress the arrangements.

8.      As you roll the butter paper, gradually unwrap it simultaneously to expose the spinach leaves.

9.      Once the sushi has been rolled, use a sharp knife to slice the sushi into rings of ½” width.

10.   Serve immediately with peanut wasabi sauce.

Source: http://www.tarladalal.com/Vegetarian-Sushi-with-Peanut-Wasabi-Sauce-(-Healthy-Starter-Recipe-)-34737r

Disclaimer: The content featured above is only for people aged above 25 years. Underage drinking is illegal and against the law. Drink sensibly and carefully and please never drive under the influence of alcohol.

Continuing from where I trailed off, I also looked up the recipe of Crème brûlée. While I was initially wary that it may involve an utterly complex process, I was gladdened to find that it was in fact one of those few easiest to make desserts. In fact after I made it, it turned out to be so lovely that my 3 year old daughter polished most of it off without even worrying about the others in the house!

Here’s what goes into preparing Crème brûlée. Make sure you have a bottle of Black Dog Triple Gold Reserve handy while you cook, so that you can relax, and when you sit down to have this dessert so that you can enjoy the same pairing experience that I had.BD TGR_Easel 3x2-opt2


500ml/18fl oz double cream

1 vanilla pod

100g/4oz caster sugar (plus extra for the topping)

6 free-range egg yolks

Preparation method

1. Preheat the oven to 150C/300F/Gas 2.

2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.

3. Chop the empty pod into small pieces, and add them to the cream.

4. Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.

5. Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.

6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened – this indicates that the eggs have begun to cook slightly.

7. Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.

8. Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)

9. Place the bain-marie onto the center shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.

10. Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.

11. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelize with a chefs’ blow-torch. If you don’t own a mini blowtorch, caramelize them under the grill.

12. Technique: Caramelizing sugar with a blow torch

13. Set aside to cool for a couple of minutes, then serve.

Recipe Source: http://www.bbc.co.uk/food/recipes/originalcremebrulee_81524

Disclaimer: The content featured above is only for people aged above 25 years. Underage drinking is illegal and against the law. Drink sensibly and carefully and please never drive under the influence of alcohol.

The other day a close friend of mine forced me to accompany him to a newly opened French Restaurant in the city. I was reluctant since I hadn’t really tasted so much or rather any of the French Food. The best described European connection with food was either Italian or English. Nothing other than this, which, meant it was going to be an exhilarating experience.

While there, we must have tried a few different kinds of food, however, what stood out the best was the combination of my favorite Black Dog Triple Gold Reserve and Crème Brûlée. Now this was something that I was tasting for the first time. It meant that I would be getting back home and reading up all that was possible about what this dish was and how it was made. Now, I don’t want you to go scurrying around searching for more details. I will be nice enough and give the same to you, right here!

Wikipedia says:

Crème brûlée (/ˌkrɛm bruːˈleɪ/; French pronunciation: ​[kʁɛm bʁy.le]),[1] also known as burnt cream, crema catalana, or Trinity cream[2] is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.

The custard base is traditionally flavored with vanilla, but can also be flavored with lemon or orange (zest), rosemary, lavender, chocolate, Amaretto, Grand Marnier, cinnamon, coffee, liqueurs, green tea, pistachio, hazelnut, coconut, or other fruit.

The earliest known reference to crème brûlée as it is known today appears in François Massialot’s 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot’s Cuisinier roial et bourgeois changed the name of the same recipe from “crème brûlée” to “crème anglaise”. In the early eighteenth century, the dessert was called “burnt cream” in English.

In Britain, a version of crème brûlée (known locally as “Trinity Cream” or “Cambridge burnt cream”) was introduced at Trinity College, Cambridge, in 1879 with the college arms “impressed on top of the cream with a branding iron”. The story goes that the recipe was from an Aberdeenshire country house and was offered by an undergraduate to the college cook, who turned it down. However, when the student became a Fellow, he managed to convince the cook.

Disclaimer: The content featured above is only for people aged above 25 years. Underage drinking is illegal and against the law. Drink sensibly and carefully and please never drive under the influence of alcohol.

Who said Scotch is only for high flying businessmen, who rock smoking jackets and puff on expensive cigars? In recent years, the popular spirit, which was once a beverage only consumed by men 45 and older, has become a viable drink option for women and young patrons worldwide. Brands like The Black Dog, a premium Scotch established in the 1800s, are on a mission to convert younger generations, and debunk the myth that you’ve got to have seen many summers before you enjoy the best.

Single Malt vs. Blended ScotchPoster-1

Before you get ready to take a sip of Scotch, you need to know what you’re drinking.

Legally, to be called Scotch whisky, it has to be made in Scotland and matured in oak casks for at least three years. Single malt Scotch is made from a single distillery using water, malted barley and yeast. A blended Scotch, which makes up about 90% of all Scotch made, is created using a combination of single malts and is mixed with grain or corn whisky and comes from multiple distilleries.

How to Taste

Sipping Scotch should be a slow, revelatory experience that starts with your sense of smell. Make sure you nose your Scotch first, as your nose is your most powerful sensory organ. After you’ve awakened your senses, sip your Scotch neat to enjoy it in its purest form. You can also add a couple drops of water into the glass to help unlock the flavors and aromas, which can range from subtle, sweet and fruity to bold, robust and smoky. Scotch on the rocks is refreshing, especially during hot summer months, but the ice will slightly numb the flavors.

Food Pairings

Believe it or not, Scotch is similar to wine when it comes to pairing with food. “You should try to match the style of the food with the Scotch, the lighter, more refreshing style of Black Dog Triple Gold Reserve goes great with mild cheeses like brie, milk chocolate, fish dishes and salads, smoky blue cheeses, dark chocolate, red meat and rich desserts, especially sticky toffee pudding.

Disclaimer: The content featured above is only for people aged above 25 years. Underage drinking is illegal and against the law. Drink sensibly and carefully and please never drive under the influence of alcohol.

The Generation X as we were known as when we were still the baby boomers, has come a long way from where it was in terms of choice. No longer is the generation held back by the old adage that parents know the best for you and that following the parents footsteps was the right way (to heaven).Poster-2

The generation was filled with rebels. A generation of people who thought on their feet, changed jobs often and demanded more money. It was but natural that with time, the other choices, food, Scotch, friends, jobs… everything would change. It was at this time when Black Dog stepped in to fill in the void that the generation had in terms of the best scotches available with its Triple Gold Reserve. A scotch that has not only done it before, but continues to still influence and be the best around.

At a time when most of the matured scotch whiskies around the world have been consumed, the only options left are the less matured scotches. Black Dog’s Triple Gold Reserve fills this void that has been left by the distilleries world over who did not see such a day coming. Considered at par with almost any 12 Y.O. scotch, this is one that is equal only in terms of age but surpasses in all the other matters!

I discovered a clever poem from the Bard of Banff, Stanley Bruce, to help you remember how to spell the word and what to look for when shopping for an authentic bottle of Scotch.

Whisky or Whiskey


A Scotsman who spells

Whisky with a n ‘e’,

should be hand cuffed

and thrown head first in the Dee,


In the USA and Ireland,

it’s spelt with an ‘e’

but in Scotland

it’s real ‘Whisky’.


So if you see Whisky

and it has an ‘e’,

only take it,

if you get it for free!


For the name is not the same

and it never will be,

a dram is only a real dram,

from a bottle of ‘Scotch Whisky’.


Disclaimer: The content featured above is only for people aged above 25 years. Underage drinking is illegal and against the law. Drink sensibly and carefully and please never drive under the influence of alcohol.