Amrita Ganguly is a Tarrot card reader, Angel card reader, Crystal therapist, Tea leaf reader and helps in healing your home and your name.
She tells us about the various ways we can attract wealth and prosperity in our lives and business. She gives us tips on how to get rid of the negativity and to live in harmony.

Mehendi is a part of our culture.
On any auspicious occasion, we put Mehendi in our hands.
Know the significance and importance of this simple ritual and gain some control over your love life!

Follow simple steps to get the perfect Bridal look of the season!

See all the action, fun, work and creativity that takes place behind the camera.
Get your creative juices flowing with us !
The gorgeous models work together with our team to create magic with us!

See all the action, fun, work and creativity that takes place behind the camera. Get your creative juices flowing with us ! The gorgeous models work together with our team to create magic with...

Ingredient
• Arugula Lettuce – 40 gms
• Pomello Segment – 30 gms
• Candied Walnut – 10 gms
• Roasted Beetroot – 25 gms
• Cherry Tomato – 10grms
• Asparagus – 25 gms
• Orange Vinaigrette – 150 ml
• Boiled Quinoa

Preparation:-
1. Wash and clean the lettuces and put in an ice-bath for 15-20 minutes, so that the leaves get crispy.
2. Peel and pull the pomello segments and keep aside.
3. Blanch the quinoa till it becomes soft.
4. Candy the walnuts in caramelized sugar.
5. Roast the beetroot in a pre-heated oven at 180 degrees for 5-6 minutes.
6. Blanch the asparagus for a minute, put in ice water, then cut it into 1.5 inches of size.
7. For orange vinaigrette
Ingredients: Orange Juice, fresh mint, fresh thyme, orange zest, red wine vinegar, honey, salt & pepper.
How to make it?
1. Reduce the orange juice to have the quantity, finely chopped mint and thyme.
2. In a bowl, add all the ingredients, whisk properly so that all the ingredients mix properly.

Procedure:-
1. Arrange the Lettuce in a serving plate
2. Add Pomello, beetroot, asparagus, cherry tomato, quinoa and orange vinaigrette
3. Sprinkle the walnuts on salad and serve chilled.

Credits:

Restaurant: Fio Cookhouse & Bar

Videographer: Ramesh Sharma

Editor: Aayush Tandon

This low key and classic look is set to go with almost any glamorous look you want to pull off!
So get ready to set the party on fire with your gorgeous looks!

Get ready to glam up the festive season with us!
Follow the simple and easy steps to achieve the classic party look that you can carry with almost any outfit !

Make Up Artist: Veena Dhawal
Hair Stylist: Neelu Negi
Location Courtesy: Doyel The Salon
Model: Nisha
Videographer: Ramesh Sharma
Editor: Aayush Tandon

In this video, Dr Jai Madaan will talk about Health and wellbeing benefits of the colour blue.

Spicy Ginger Garlic Fish

spicy ginger garlic honey fish

Ingredients:

200 gm fish (boneless)

To marinate:

1 tsp salt

1 tsp pepper

11/2 tsp ginger garlic paste

1 tbsp lemon juice

A few lemon grass leaves, a few lemon leaves

Method

1. Rub salt and lemon juice on the fish. Keep in the fridge for 15 min. Wash and pat dry.

2. Sprinkle fish with salt, pepper and lemon juice. Apply garlic and rub lightly.

3. Put lemon leaves and lemon grass in the marination and keep aside.

Vegetables:

Ingredients:

1/2 capsicum – cut into 1 cubes

1/4 red bell pepper – cut into 1” cubes

1/4 yellow bell pepper- cut into 1” cubes

2 fresh red & green chillies – cut diagonally into 1” length

Sauce:

1 tbsp oil

1 tsp ginger – minced

1 tsp of garlic paste

1 tbsp chilli paste

200 ml stock (1 cup)

1 tsp salt

1 tbsp honey

a pinch of red colour (optional)

1 tsp white vinegar

3 tbsp cornflour mixed with 1/2 cup water

1 tsp ginger juice

Method

1. Heat 1 tbsp oil in a wok, add chopped ginger and garlic and stir just for a few seconds.

Add the fish and fry gently on both the sides till golden, take out on the tissue paper.

Add vegetables and the chilli paste. Stir again for a few seconds.

Now add stock, salt, honey, colour, vinegar and stir to mix well.

Add cornflour paste and mix well. Let the sauce come to a boil and add fried fish. Simmer for a minute.

Remove from fire and add ginger juice. Mix well and serve hot with rice or noodles.

Serves: 3-4

Chef Kamini Srivastava
The Bakers Kitchen India
Video Edited By: Akash Pahat
Videographer- Ramesh Sharma