INGREDIENTS:
Blackberries – 4-5 (2 extra for garnishing)
Orange juice 1/ 2 Cup
Lemon juice 1/ 2
Cinnamon Powder (Pinch)
Honey – 1tsp
Soda or carbonated water unsweetened
Thyme leaves – 5-6
INSTRUCTIONS:
In a cocktail shaker, muddle blackberries and thyme with a wooden spoon. Add orange juice, lemon juice, honey, and cinnamon and shake well. Pour a glass, and top with soda. Garnish with blackberry in thyme sprig. Serve chilled.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.