When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Kunal Kapur


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No stranger to the small screen, Delhi-born Chef Kunal Kapur has served the world with his delicacies. This celebrity chef and restaurateur has a knack of creating Indian age-old satvik food splattered all over with flavours and deliciousness. Largely known for his ever-smiling demeanour as the judge of Masterchef India, Chef Kapur has many other accolades to his name as well: recipient of the prestigious Sir Edmund Hillary Fellowship 2012 from the Government of New Zealand; author of an easy home-cooking cookbook; a guest judge on the semi-final of Masterchef America alongside Chef Gordon Ramsey; and the face of many culinary shows spread across countries like Australia, Dubai, Switzerland and more.

Adding another feather to his meritorious cap, and another name to his list of shows is this episode of #TnlTasteOfTheWorld. Taking a cue from his true Delhi persona, Chef Kapur whips up a watermelon slushy inspired by – and the ideal remedy for the scorching summer sun of the capital city.

Watermelon Slushy


  • Watermelon
  • One lemon
  • Mint leaves
  • Sugar (optional)


  • Take a peeled watermelon and cut it into rough chunks.
  • Add these cut pieces into a mixer grinder along with a few mint leaves. If you wish, you can add sugar as well.
  • Grind it in the mixer.
  • Once ground, strain the juice out into a bowl using a sieve.
  • Squeeze a lemon, and stir well.
  • Deep freeze this juice overnight.

To Serve:

Method 1: Handmade (suitable for small gatherings)

  • Take the frozen juice and scrap it off using a fork.
  • Transfer the scraped ice onto a bowl, and garnish with mint leaves.

Method 2: Machine-made (suitable for larger gatherings)

  • Take the frozen juice and cut pieces of ice from it.
  • Next, put this in a mixer-grinder and grind the pieces.
  • Transfer this ground ice to a bowl, and garnish with mint leaves.

Related: #TNLTasteOfTheWorld With Chef Sabyasachi ‘Saby’ Gorai: Yakhni Pulao – A Delhi Special Dish