Pinch of flavor., Mumbai (2026)

Every step is explained, every flavor has a reason, and every technique comes from skill, not shortcuts.

03/04/2026

“Chocolate Heaven Meets Tradition: Brioche Hot Cross Buns Upgrade!” 🍫.

Soft like clouds, rich like a cheat day dream, and laced with molten chocolate… this is not your average hot cross bun. This is brioche-level luxury.

🧑‍🍳 Ingredients.

3 cups all-purpose flour
2 ¼ tsp instant yeast
¼ cup sugar
½ tsp salt
3 eggs
½ cup warm milk
100g unsalted butter (soft)
½ cup dark chocolate chips 🍫
1 tsp vanilla extract
For Cross:
½ cup flour + water (paste)

For Glaze:

2 tbsp honey or apricot jam
🍞 Method (Chef Mode ON)
Activate the magic: Mix warm milk + yeast + 1 tsp sugar. Let it bloom 5–10 mins.
Build the dough: Add flour, sugar, salt, eggs, vanilla. Knead until slightly elastic.
Butter it up: Gradually knead in butter till silky smooth. (Patience = bakery-level results.)
Chocolate drop: Fold in chocolate chips gently.

First rise: Cover & rest 1–1.5 hours till doubled.

Shape game: Divide into equal balls, place on tray.

Second rise: Let them puff up again (30–40 mins).

Cross it: Pipe flour paste in a cross over each bun.

Bake: 180°C for 18–22 mins till golden brown.

Gloss finish: Brush warm buns with honey/jam glaze for that Insta-worthy shine .

Pro Tips.

Don’t rush fermentation… flavor needs time.
Use dark chocolate for balance (not overly sweet).
Slight underbake = softer buns later.

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Tausif Qureshi .
Glow & Flow by Tausif

27/03/2026

Silky Coconut Cod with Harissa Heat & Creamy Beans –
A Bowl of Pure Comfort!

When delicate cod meets rich coconut milk and bold harissa, magic happens. This dish is where coastal calm vibes collide with fiery North African flair—perfect for a wholesome, protein-packed meal that feels indulgent yet clean.

■ Ingredients:

- 2 cod fillets (fresh, skinless)
- 1 cup coconut milk
- 1 tbsp harissa paste
- 1 cup cooked white beans (cannellini or butter beans)
- 2 garlic cloves (minced)
- 1 small onion (chopped)
- 1 tbsp olive oil
- Salt & pepper to taste
- Fresh coriander or parsley for garnish
- Lemon wedges for serving

👨‍🍳 Method:

1. Heat olive oil in a pan, sauté onion and garlic until soft and aromatic.

2. Stir in harissa paste and cook for 1 minute to unlock its deep, smoky heat.

3. Pour in coconut milk, season lightly, and bring to a gentle simmer.

4. Add beans and let them soak up the flavors for 3–4 minutes.

5. Nestle cod fillets into the sauce, cover, and poach on low heat for 6–8 minutes until flaky and tender.

6. Finish with fresh herbs and a squeeze of lemon for brightness.

💡 Chef’s Tausif QureshiInsight:

Balance is king here. The creaminess of coconut tames the spice, while beans add body—making this dish a complete, gut-friendly powerhouse.

Serve hot with crusty bread or steamed rice. Every bite? Soft, spicy, soulful.

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24/03/2026

Street-Style Tortilla Kebabs |

The Ultimate Fusion Wrap You’ll Crave Daily!

If kebabs had a passport, this one would be stamped with flavor from every corner of the world Juicy, smoky, and wrapped in a soft tortilla blanket… this is not just food, it’s a full vibe.

👨‍🍳 Chef Tausif Qureshi Style –
Simple, Bold & Irresistible

🛒 Ingredients:

- 2 soft tortillas
- 250g minced chicken or mutton
- 1 small onion (finely chopped)
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp garam masala
- Salt to taste
- Fresh coriander (chopped)
- 1 tbsp oil
- Mint chutney or mayo (for spread)

Method:

1. In a bowl, mix minced meat, onion, ginger-garlic paste, spices, salt, and coriander. Blend it like you mean it

2. Shape into long kebabs and cook on a pan with oil till golden brown and juicy.

3. Warm your tortillas lightly. Spread chutney or mayo like a smooth operator.

4. Place kebabs in the center, roll tightly like a street-side pro.

5. Toast the wrap for 1–2 mins for that crispy edge magic

💡 Pro Tip: Add sliced onions + squeeze of lemon = next-level flavor explosion

This isn’t just a recipe… it’s your shortcut to becoming the favorite chef in your circle

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14/03/2026

🍯 Golden Cloud Honey Brioche – The Flaky Bread That Melts Like Butter.

Soft like a pillow, rich like a French bakery classic, and kissed with golden honey. Honey Brioche is the kind of bread that turns a simple morning into a café moment. Light layers, buttery aroma, and a delicate sweetness make every slice feel luxurious yet comforting. If bread had royalty, brioche would wear the crown.

🥖 Ingredients.

For the Dough
3 ½ cups all-purpose flour
3 tbsp raw honey
2 ¼ tsp instant yeast
3 large eggs (room temperature)
½ cup warm milk
½ tsp salt
120 g unsalted butter (soft, cubed)
For the Honey Glaze
2 tbsp honey
1 tbsp warm milk.

👨‍🍳 Instructions.

Activate the base
In a bowl combine warm milk, honey, and yeast. Let it sit for 5–8 minutes until slightly foamy.

Build the dough
Add eggs, flour, and salt. Mix until a sticky dough forms.

Butter magic
Gradually add the softened butter while kneading. Continue kneading 8–10 minutes until the dough becomes smooth, elastic, and glossy.

First rise
Place dough in a lightly greased bowl. Cover and let it rise for 1–1.5 hours until doubled.

Create the flaky layers
Punch down the dough. Divide into 6 equal balls, flatten lightly, and stack them in a loaf pan for that soft pull-apart texture.

Second rise
Cover and let it rise again for 35–40 minutes.

Bake
Bake at 180°C (350°F) for 25–30 minutes until golden brown.

Honey finish
Mix honey and warm milk. Brush over the hot bread for a glossy, bakery-style finish.

🍞 Pro Chef Tip.

Chill the dough for 30 minutes before shaping. Cold butter firms up the structure and creates those dreamy brioche layers.

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12/03/2026

Honey Blackberry Mascarpone Ice Cream.

Creamy and honey sweetened, this honey blackberry mascarpone ice cream features a dark and jammy blackberry swirl that tastes like the last sunny-gold days of summer. Two full cups of fresh blackberries are cooked down and folded into a churned Philadelphia-style honey mascarpone ice cream. The vibrant color is completely natural!

INGREDIENTS.

Honey Blackberry Mascarpone Ice Cream.

1 cup (8 oz) mascarpone cheese
⅓ cup (113 g) honey
1 ½ cups (12 oz) heavy cream
1 ½ cups (12 oz) whole milk
¼ teaspoon kosher salt
1 teaspoon vanilla
2 tablespoon lime juice, freshly squeezed
2 cups (365 g) blackberries
1 Tbsp (½ oz) corn syrup (I used organic)
½ cup (100g) granulated sugar.

INSTRUCTIONS.

Honey Blackberry Mascarpone Ice Cream.

In a large bowl, combine mascarpone cheese and honey. Stir to combine. Add cream, milk, salt, vanilla and lime juice and whisk gently until completely blended together and no mascarpone bits remain. Cover and place in refrigerator to chill for 4 hours or overnight.

Meanwhile, make the blackberry puree. Add blackberries, corn syrup and sugar to a medium pot and stir to blend. If needed, use a potato masher or the back of a spoon to extract as much juice as possible. Simmer over low heat until the mixture has thickened and has a loose jam-like texture, approximately 15-20 minutes. Strain through a fine wire mesh sieve into a small bowl.

Use a spatula or spoon to press as much of the
blackberry sauce through the sieve as possible. Set the blackberry puree aside to cool completely. Once cool, cover and refrigerate until use.

Pour the chilled ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions.

Transfer the churned ice cream to a large bowl. Working quickly, drizzle the blackberry puree over the ice cream and fold in using a spatula. Do not overmix - you want to have some visible variation in color.

Transfer the ice cream to a chilled freezer safe container (I used a loaf pan) and cover with plastic wrap. Freeze for at least 4 hours before serving.

NOTES.

I use a Cuisinart ice cream maker for all my ice cream recipes. For best results, make sure the bowl has been frozen for at least 24 hours prior to making this recipe

Honey Blackberry Dessert
Mascarpone Ice Cream
Gourmet Berry Ice Cream
Artisan Summer Dessert
Creamy Honey Berry Treat

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400031

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