Friday, 28 August 2015

A Bond Forever


Vibrant colors, handmade threads, delicious sweets, lots of gifts and abundant love makes Raksha Bandhan a festival which we all look forward to every year. A celebration of the unconditional bond between siblings is a testament to the rich culture and tradition of our households. 



The holy thread is tied by the sister on the brother’s hand on this occasion. This thread, which pulsates with sisterly love and sublime sentiments, is rightly called the ‘Rakhi’. This ritual not only strengthens the bond of love between brothers and sisters, but also transcends the confines of the family. When a Rakhi is tied on the wrists of close friends and neighbors, it underscores the need for a harmonious social life, where every individual co-exist peacefully. All members of the community commit to protect each other.



An unconditional bond is seen between siblings as they grow up and it only gets stronger. If you look back you will notice that there have been times when you fought with your brother or sister, but it never really changed the way you care for each other. As siblings we always understand each other’s moods, emotions and needs well, even if we don’t get time to communicate much in our busy lives.

Especially when it comes to gifts, having grown up with our siblings, we very well know what they love. Gifting your sibling what they love the most, is a sign that you are indeed inseparable as a family. And what better occasion than Rakshbandhan to do so? That’s why we at Nature’s Basket have put together an exclusive range of gift hampers which you can choose from and strengthen the precious bond you share with your sibling.




We have handpicked gift hampers that are perfect for every type of sibling.  Be it your fitness-freak brother or crazy-for-chocolates sister, our ‘Rakhi Special’ gift will definitely bring a pleasant smile on their faces. Packed with a wide variety of premium chocolates from around the world, exquisite tea, coffee, cookies, fresh and exotic fruits and dry fruits, these gift hampers are more like thoughtful gestures that your sibling is sure to love.


For more, log on to naturesbasket.co.in or download the Godrej Nature’s Basket mobile app and explore a wide range of the finest gourmet gifting solutions.  You can also walk in to your nearest Nature’s Basket store and take our experts’ advice in choosing the right kind of gift.


And while you do this, you also have a chance to contribute to the empowerment of women by choosing from variety of handcrafted Rakhis made available by Re-source – a social enterprise which promotes sustainable and eco-friendly products made by women. We at Nature’s Basket are proud to be associated with this worthy cause and would certainly like you also to become a part of this.


So get going, it’s time to spread the festive cheer! Head to Nature’s Basket, pick the perfect gift and celebrate this Raksha Bandhan with oodles of joy, enthusiasm and love. Make beautiful memories with your siblings and don’t forget to share the sweet aftertaste with us on our facebook/twitter/Instagram pages using #SiblingLove

Wednesday, 19 August 2015

Bean to Bar: The Chocolate Story



‘Chocolate’ the word rolls off the tongue as smoothly as the warm, velvety, decadent confection itself! A decadence that is inconceivable when looking upon the yellow-green pods of cocoa hanging somewhere in the Amazon! Split open these pods to find mild, subtly bittersweet, white pulp embedded with dark, purple seeds. Seeds that once dried and processed go on to become ‘cocoa beans’; the first step in producing the chocolate we know and love.  



While chocolate today enjoys the world’s favour, its climb to this pinnacle has been a long one. The 3000 year old species of plant, Theobroma Cacao is native to Mesoamerica where legend records its discovery as made by the Olmec, a Mayan Indian civilization in approximately1500-400BC. Around 250 to 900AD, these ancient Mayans, brought cacao into their backyards also fine tuning a basic method of processing cacao. Chocolate’s earliest avatar was a foamy beverage made with corn, cacao and spices that were bitter – far removed from the chocolate bar as we recognize today!



Over time these valued beans came to be used as currency and made their way into the coffers of the Aztecs of Central Mexico through trade or a ‘Tribute” paid by those conquered by the Aztecs. From the coffers cacao soon conquered the goblets of Aztec nobility. So enamored of Chocolate was Aztec emperor Montezuma II, that supposedly consumed up to 50 golden goblet-fuls of “xocolatl” - a version of the beverage flavored with vanilla –daily! (A rather risqué rumor amongst food historians attributes this practice for his potency with his numerous wives).  In 1502 Columbus discovered America and carried intelligence on Cacao home to Spain. Herman Cortez followed in 1519 with an eye to plundering and amongst the treasures he carried back were cocoa beans. A few years later the Aztec empire succumbed to the Spaniards who took over the “tribute” system along with and monopoly of the supply of cacao. They added sweetness to Cocoa and then carried it to the world!  



The chocolate bar as we know it today is the end product of much skillful labour beginning in the forests where workers harvest the cocoa pods. Each pod contains beans, the seeds of the fruit that are shaped like a flat almond, surrounded by a sweet pulp. There are roughly 30-50 beans in a typical pod. The beans are removed and piled on top of large banana leaves. Here they will be allowed to ferment; to stop the bean from germinating, and to begin flavor development. After fermentation, the beans are dried, reducing its humidity, making it fit for transport and storage. When the dried cacao beans arrive at the processing plant, they are cleaned and then roasted to darken the color and to further bring out the flavor characteristics of the cacao. Based on the temperature and duration of the roast, the beans take on different flavours. After roasting, the beans are ‘winnowed’ to remove the shells from around the bean, leaving only the roasted cocoa nib, which is the key ingredient for making chocolate. These nibs by themselves are an interesting ingredient with a crunchy texture, chocolate-y aroma, no sweetness but a bitterness that works well in savory food. Pair it with spicy sausage over a pizza, or with sharp cheese in a bowl of salad greens or scatter over freshly baked muffins.



These cocoa nibs contain the cocoa mass that is used to make chocolate. So after roasting and winnowing, the cocoa nibs are ground into a paste called chocolate liquor (a.k.a cocoa mass).Chocolate liquor can either be used directly in the production of chocolate bars or further processed to separate the fat, known as cocoa butter. The dry product left behind is known as cocoa presscake and is milled into cocoa powder. To make chocolate bars, chocolate liquor and cocoa butter are blended with other ingredients such as sugar, vanilla, and milk (for milk chocolate). Once blended, the chocolate is tempered where the chocolate is cooled, warmed, then cooled further and warmed once again until it reaches the correct temperature. If done well, tempering is what gives the chocolate its smooth texture and snap when broken in two. After the chocolate is properly tempered, it is flavoured with nuts like almonds, orange peel, coffee beans or sea salt to name a few.


What a laborious, technical process! Which is what makes that bar of chocolate that much more luxurious and decadent. And we join in to appreciate and acknowledge this journey with our La Fete Chocolat!