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The Paperboat range of drinks is a unique way to bridge the gap of childhood and memories. Those flavors of Kokum, Jaljeera, Gogappa Paani as we saw the seller ringing his bells, enter our lanes to sell his stuff. Tugging at mom to hand over some to have those superbly awesome Nimbu Jaljeera, Aam Panna and Golgappe. God, the 90’s did fly away fast.

Fast-forward to the present day, Paper Boat by Hector Beverages is back to remind us of those very childhood memories. And the best part of the beverages are they are all natural without any of those artificial preservatives. Since the last product launch by them, we’ve grown quite fond of the Aamras and Kala Khatta.

Paper Boat Message

The delivery of the new line-up in their perfectly neatly packed fiber-bag had us excited. Paper Boat has got it’s drinks in a superior environmental pack, without compromising on the quality. This gives a phenomenal aesthetic value to the customer to know exactly what product he’s purchasing.

One peek into the bag and there 4 distinctly paperboat pouches of TEA flavored drinks. Two each of the Tulsi and Ginger Lemon Tea. Being great aficionados of tea, this bag had us quite excited.   An iced tea drink on our mind, we wanted to try something different this time.

First up was the Ginger Lemon Tea. The drink once poured, we could get a faint freshness of the lemon in it. It’s black tea based, but the feel of ginger lacked completely in it. It’s only after you get it down your throat, you get an aftertaste. The drink otherwise is very mild on flavors.

Ginger Lemon Tea Paper Boat Beverages

The Tulsi Tea on the other hand was a refreshing change in the packaged tea drinks. Made from Darjeeling Tea with a lovely delicate touch of tulsi or basil to it. This product had us pouring another glass of it.

Tulsi Tea Paper Boat Beverages

Here at FoodDrifter we love to do some innovative with the products we receive. If ready to eat mixes by Mother’s Recipe had us recreating Kebab’s out of Poha, then the Paper Boat drinks too were to be experimented upon. And the suggestion was to create mocktails and cocktails out of them. So tea flavored cocktails? Yes.

The combination of the first cocktail was Paper Boat Ginger Lemon Drink, Cinnamon Flavored Vodka, Monin Blue Curacao and a lemon wedge. A bit of salt on the rim to give it a twist as soon as the drink touches your lips. But the secret addition to it, honey. A lot of people prefer honey with their teas and yes it works the same case with the Paper Boat Ginger Lemon Drink Cocktail too.

Vodka Based Paper Boat Ginger Lemon Cocktail

The Tulsi Drink is refreshing so we didn’t want to lose it’s flavor. So combinations which worked best were the Vodka, Paper Boat Tulsi Drink, honey. Again to give it that deft touch, finish off with salt at the rim to give that hit of a taste with alcohol.

Vodka Based Paper Boat Tulsi Cocktail

With wine cocktails, we found again the Tulsi Drink went best. But a little bit of addition of chili to the drink made it wow. A hint of spice with that sweetness made it an exhilarating drink in hand.

Wine Based Paper Boat Tulsi Cocktail 1

With the drinks having no artificial flavors and preservatives to it, these are some fine beverages to be brought out by Hector. The best among the tea-flavored drinks being the Tulsi Tea, they need notch up the flavors in the Ginger Lemon Tea Drink a little. But they make for some great cocktails and mocktails too. So don’t shy away from storing them in your fridge, because these drinks are very much worth it.

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A neatly packed gift had arrived, delivered by the mailman. Now being quite an online shopper, we sometimes tend to forget which package is what unless it’s all opened. So you can imagine the elation on seeing the package from Mother’s Recipe. As a part of the package of their ready-to-eat mixes, we were in for a surprise to see newly launched products.

Mother's Recipe Box (1)

There were the masalas like the Chicken Curry, Butter Chicken, Vegetable Biryani and Paneer Butter Masala. The spices mix were all instant. The only things to be added were Chicken or Rice or Paneer respectively. Easy Peasy and we have a meal ready in minutes.

Mother's Recipe Masala

The other instant mixes were to be just added hot water and ready within minutes were the Upma, Semiya Kheer and Poha Mix. We did get an extra Tomato Pickle to top off the good stuff. A little bit on the side of the plate once everything ready. Now these are all ready to eat recipes, but we at FoodDrifter wanted to do something different. An innovation with the instant mixes and we narrowed down to the Poha to create a unique version using the instant Poha mix provided by Mother’s Recipe.

Poha Mix

So what was cooking in the Kitchen this time? It was the Poha Ke Kebab.

Recipe Below that we created –

The below recipe of the Poha Ke Kebab serves 2-3 pax


1 Packet of Mother’s Recipe – Ready-to-eat Poha Instant mix
1  bunch of Chopped Palak Leaves
2  boiled Mashed Potatoes
1  cup of Green Peas
25  grams Grated Paneer
3  tbsp. roasted Jeera Powder
1  tbsp. Red Chilli Powder
1  tbsp. of Garam Masala Powder
2  green Chopped Green Chillies
2  tbsp. Ginger Garlic Paste
1  tbsp. Amchur powder
1  tbsp. Chopped Coriander Leaves
1  tbsp. Chaat masala
Salt – As per taste

* To make It spicer, We can also add the Mother’s Recipe Tomato Pickle. It tasted really good and spicy.


  1. Cook the Poha mix as per the process mentioned on the packet. Separate a small bowl of cooked Poha for coating later.
  2. Take a big bowl. Add chopped palak leaves, add grated paneer and boiled mashed potatoes.
  3. Mix roasted jeera powder, red chilli powder, garam masala powder, green chillies, ginger-garlic paste, chaat masala, Amchur powder and the coriander leaves. Finally add the cooked Poha mix and mix it throughly. Add salt as per taste.
  4. Heat Oil in a frying pan. Wet the palm of hand and shape the kebabs flat on the hand. Coat the kebab with cooked poha and fry on pan till well done to give it a crispy coating.
  5. Sprinkle Amchur powder on top. Served with lemon, Sliced onion and coriander chutney.

And there you have some amazing Poha Ke Kebabs ready to serve using the ready-to-eat Poha Mix by Mother’s Recipe

The Best Part of using Mother’s Recipe packet is its easy to make, authentic taste and you can use your creativity to create your new favorite dish. Hope you enjoy your dish like we did.

Poha Hara Bhara Kebab

Do let us know if you liked our dish. We will create few more in the coming weeks.

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Walking into a fine dine restaurant, the glass of wine was reserved only for special occasions. Somehow the wine culture in India was relegated to only having had the imported lot and with continental food. But with the boom of Indian wines in the market, this is no more the case. The wine culture is finally opening up in India from what we’ve been firsthand.

Wine From A Bottle

With time we’ve started to appreciate the fine intricacies of the “Made in India” wine. There was a time when we’d cringe on hearing an Indian wine being served at the dinner table, but know we know, they aren’t far behind their foreign counterparts.


The revolution in wines and wine making is still a recent phenomenon, having gained momentum only in the last decade in India. That doesn’t stop the quality of wines being bottled anything of being world-class. Nashik, a four-hour drive from Mumbai is where all the wine magic has started to happen and is considered the Wine Capital of India now unofficially.

Here we have another new entrant to the wine market, Charosa Wineries also having the base location at Nashik. A relatively new entrant and already making all the right buzz, Charosa wines has a neat collection of some of the finest wines In India.  The Sauvignon Blanc, the Shiraz and the Reserve Tempranillo, India’s first 100 percent reserve.

Reserve Tempraillo

We believed we have ‘aged’ to be appreciating the finer nuances of wine and Charosa, with its smoothness, a bit of smokiness to the red ambrosia and a slight hit at the back of the mouth is some of the best we encountered having been produced in the valleys of Nashik.

Eggplant Bruschetta

Food and Wine pairings have been around. There is an art of pairing the right food with the right wine. A bit of saltiness, tanginess, fresh sauces and herbs with the right kind of wine can work wonders. So sitting down with Pedhapally Kishan, Head of Charosa Wines – Sales & Marketing, South India, we ventured off on our ambrosia journey at Via Milano, Jubilee Hills #36 with Ajay Harinath too for company.

In Conversation With Kishan

The Sauvignon Blanc: Indeed rightly termed the Sparkling White. The Sauvignon Blanc is best had with a cheese platter, a bit of saltiness in between the sips of this white wonder. For the not so cheese lovers, it’s good to know that the Sauvignon Blanc actually works wonders with tangy flavors. So don’t miss that occasional red sauces or citrus flavored dishes.

Beef Steaks

Shiraz: Shiraz is one of the most common wines to be used to pair with food. That’s because it goes best with the Indian, Chinese and Continental cuisines. Heavily spicy, barbecued with bold sauces food aren’t to be overshadowed by the Shiraz. So indulge in the red nectar over some chicken wings or a plate of Lasagna and you have a state of ‘aged’ ecstasy.


It’s wonderful with the Indian Wineries realizing the potential of good wines and creating such subtle and at the same time such hard hitting flavors to be complementing the food industry. Charosa is one of the new best entrants to be entering the industry and capturing the market. It’s oldest in the reserves might only fare back to 2 years vintage, but we found it to be better than some of it’s counterparts already.

Dessert Wine (White Wine Sangria)

For the wine enthusiasts, Food And Wine pairings sessions are to be conducted soon. You can contact us on fooddrifter@gmail.com to be part of it.

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