Tea, a humble brew that lifts the spirits, a warm embrace that the heart inherits and so is our Chef cum Author, Pallavi Nigam. She is a culinary artist whose passion for food is reflected in every dish she creates. Pallavi Nigam Sahay is a columnist, author, and television show host. She received her culinary education at the International School of Italian Cuisine (ICIF) in Italy, as well as her culinary training at the Grand Hyatt in Mumbai.
Her journey began with a love for experimenting with new ingredients and flavors, which led her to pursue a career in the culinary arts. With many years of experience in the industry, Chef Pallavi has honed her skills and developed a unique style that blends traditional and contemporary techniques to create unforgettable culinary experiences.
Her dishes are a work of art, crafted with precision and care, and infused with a deep understanding of the cultural and emotional significance of food. With her warm personality and infectious enthusiasm, Chef Pallavi has won the hearts of food lovers around the world, and her creations continue to inspire and delight.
When I asked her about her love for cooking and how she got into the world of flavors she said, “My journey began by cooking for myself and my friends in the hostel to cure our collective nostalgia. And later my journey continued and expanded by cooking for my husband and my in-laws. I have always believed that best recipes comes from home cooked food, that’s why I have always cooked what I had learnt from my mother and my grandmothers and my aunts.”
She further added, “My cooking style includes easy and simple dishes on busy days and little bit more elaborate when time and situation allows. Having said that I have always been interested in emotional resonance of food, in a sense that how it makes us feel better in tough times and helps to see beauty and happiness during troubles.”
About the Book:
In an exclusive blend for experts and enthusiasts alike, well-known chef and tea connoisseur Pallavi Nigam Sahay combines culinary expertise, extensive travel, and her passion for the beverage in a lavishly photographed visual book.
It brings to life the taste and aroma of each tea it encounters, from the traditional Phalap and the robust varieties growing in Assam to the fragrant Darjeeling and the delicately nuanced brews from Arunachal and Munnar, and is infused with personal experience.
Recipes for over 60 delectable dishes are lovingly paired with the teas, ranging from cakes, puffs, biscuits, and sandwiches to bread, cookies, chaats, and muffins, making A Sip in Time the ideal companion for teatime tete-a-tetes for home chefs and foodies alike.
To know more about her taste, I asked her to recommend the best tea according to her which everyone has to taste to which, Pallavi said, “The second flush of Darjeeling. It has a light floral note. It’s also not as astringent or grassy as the Darjeeling first flush. Only tea connoisseurs will enjoy the bitterness that comes with the first flush or even the autumn flush. But I think people who are just starting to learn about tea or get into the habit of drinking tea should start with the Darjeeling second flush; it just soothes you.” She also mentioned that over-cooking your “chai-patti”, or going for “low-fat” milk can surely ruin the taste of your “Chai”.
Going back in her memory lane, Pallavi shared, “When I was a child, my mom used to give chai with a little bit of pepper too whenever I had a sore throat. Then there was chai during late-night study sessions while chatting with parents too which was fun.” She went forward and said, “Hangouts in chai tapris in Bhopal over adrak chai and sizzling hot mungaudis was my favourite.” We can very well say that chai and tea both of which has been her best companions and support system all her life.
Talking about her book Pallavi said, A Sip in Time has the best of both worlds. Chai and tea, both of which have become an important part of her life. And I never go a day without drinking at least seven cups of tea. “Whenever my mother-in-law hosts a party, she creates a menu. She also enjoys baking a lot. She bakes something to complement tea, and I did the same. “So, I had an idea of what snack would go well with what type of tea,” she explains.
In conclusion, “Sip in Time” is a wonderful addition to Chef Pallavi’s cookbook collection and a must-have for anyone who loves tea or wants to explore the world of tea, as well as a variety of flavorful tea-time snacks. The book is sure to inspire and delight readers for years to come, with its beautiful recipes, informative guides, and engaging writing style.
So, what are you waiting for? Go grab your copy today and dive into this “chaiful” today!
Tea, a humble brew that lifts the spirits, a warm embrace that the heart inherits and so is our Chef cum Author, Pallavi Nigam. She is a culinary artist whose passion for food is reflected in every dish she creates. Pallavi Nigam Sahay is a columnist, author, and television show host. She received her culinary education at the International School of Italian Cuisine (ICIF) in Italy, as well as her culinary training at the Grand Hyatt in Mumbai.
Her journey began with a love for experimenting with new ingredients and flavors, which led her to pursue a career in the culinary arts. With many years of experience in the industry, Chef Pallavi has honed her skills and developed a unique style that blends traditional and contemporary techniques to create unforgettable culinary experiences.
Her dishes are a work of art, crafted with precision and care, and infused with a deep understanding of the cultural and emotional significance of food. With her warm personality and infectious enthusiasm, Chef Pallavi has won the hearts of food lovers around the world, and her creations continue to inspire and delight.
When I asked her about her love for cooking and how she got into the world of flavors she said, “My journey began by cooking for myself and my friends in the hostel to cure our collective nostalgia. And later my journey continued and expanded by cooking for my husband and my in-laws. I have always believed that best recipes comes from home cooked food, that’s why I have always cooked what I had learnt from my mother and my grandmothers and my aunts.”
She further added, “My cooking style includes easy and simple dishes on busy days and little bit more elaborate when time and situation allows. Having said that I have always been interested in emotional resonance of food, in a sense that how it makes us feel better in tough times and helps to see beauty and happiness during troubles.”
About the Book:
In an exclusive blend for experts and enthusiasts alike, well-known chef and tea connoisseur Pallavi Nigam Sahay combines culinary expertise, extensive travel, and her passion for the beverage in a lavishly photographed visual book.
It brings to life the taste and aroma of each tea it encounters, from the traditional Phalap and the robust varieties growing in Assam to the fragrant Darjeeling and the delicately nuanced brews from Arunachal and Munnar, and is infused with personal experience.
Recipes for over 60 delectable dishes are lovingly paired with the teas, ranging from cakes, puffs, biscuits, and sandwiches to bread, cookies, chaats, and muffins, making A Sip in Time the ideal companion for teatime tete-a-tetes for home chefs and foodies alike.
To know more about her taste, I asked her to recommend the best tea according to her which everyone has to taste to which, Pallavi said, “The second flush of Darjeeling. It has a light floral note. It’s also not as astringent or grassy as the Darjeeling first flush. Only tea connoisseurs will enjoy the bitterness that comes with the first flush or even the autumn flush. But I think people who are just starting to learn about tea or get into the habit of drinking tea should start with the Darjeeling second flush; it just soothes you.” She also mentioned that over-cooking your “chai-patti”, or going for “low-fat” milk can surely ruin the taste of your “Chai”.
Going back in her memory lane, Pallavi shared, “When I was a child, my mom used to give chai with a little bit of pepper too whenever I had a sore throat. Then there was chai during late-night study sessions while chatting with parents too which was fun.” She went forward and said, “Hangouts in chai tapris in Bhopal over adrak chai and sizzling hot mungaudis was my favourite.” We can very well say that chai and tea both of which has been her best companions and support system all her life.
Talking about her book Pallavi said, A Sip in Time has the best of both worlds. Chai and tea, both of which have become an important part of her life. And I never go a day without drinking at least seven cups of tea. “Whenever my mother-in-law hosts a party, she creates a menu. She also enjoys baking a lot. She bakes something to complement tea, and I did the same. “So, I had an idea of what snack would go well with what type of tea,” she explains.
In conclusion, “Sip in Time” is a wonderful addition to Chef Pallavi’s cookbook collection and a must-have for anyone who loves tea or wants to explore the world of tea, as well as a variety of flavorful tea-time snacks. The book is sure to inspire and delight readers for years to come, with its beautiful recipes, informative guides, and engaging writing style.
So, what are you waiting for? Go grab your copy today and dive into this “chaiful” today!
