Recipes RELATED TITLES Documents  Lifestyle  Food & Wine

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Uploaded by chefatlarge 10-Day Green Wallbanger The Lost Vintage Smoothie We're reaching out faster than we thought, with the last issue too raking in over 100,000 reads, which sounds like we ought to be aiming at a million plus in the course of the coming year. K… Full description

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Monthly Blogazine

4 1 0 2 b e F CaLdron there’s always something cooking COOKING ��

24 romantic recipes RELATED TITLES Documents  Lifestyle  Food & Wine

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YOUR TTAKE ON Valentine’s Day Menus

We asked Che at Large members i the largely media and industry driven perception, that ood related to Valentine's Day ought to be red or pink. We also asked i most special menus should be advertised as containing cliched aphrodisiacs such as chocolate, chilies and vanilla. Te results were overwhelmingly negative and appear to hold lessons or some o us. A whopping 71% said they didn't care or the red and pink advertising or ood, while a relatively smaller 21 % said they did. RELATED TITLES Documents  Lifestyle  Food & Wine

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EDITORIAL & CREDITS

�� C�� L�� �� WWe're reaching out aster than we thought, with the last issue too raking in over 100,000 reads, which sounds like we ought to be MANAGING EDIOR aiming at a million plus in the course o the coming year. Keep SID KHULLAR (Delhi/NCR) your fingers crossed olks. ASSOCIAE EDIOR NAASHA ALI (Bangalore) You'll find this issue to include recipes rom international ches, which brings in a new level o education or us in terms o exposure to different CONSULING EDIOR VINIA BHAIA (Mumbai) cultures. We also have an awesome che and person in Ranveer Brar, rom Boston, USA who kindly consented to answer our readers' questions. EVENS EDIOR PARUL PRAAP SHIRAZI ( Especially heartwarming this month, were the stories and recipes sent in, about the first dish cooked by readers or their partners. I you have a similar story to share, RECIPE CURAOR NADEEM KHAN please do write in. SUBJEC MAER EXPERS For February, we showcased the legendary are rom Matia Mahal, the street ood SANDEEP SRINIVASA ( destination opposite Jama Masjid in New Delhi as well as explored an interesting JASWINDER SINGH (Wine & Spirits

ormat in the piece on plant based milk, which by the way, was new to me. Hadd SPECIAL PROJECS you heard o it beore? Also, watch out or the little hearts on some restaurant RIUPARNA MUKERJI reviews and recipes. Tat means, they're recommended or your Valentine's Day SHRUI ARORA dinner. CHARIS ALFRED BHAGIANHAN

As always, please do keep writing in. Your comments and suggestions keep us going and help us improve.ve.

Stay well. Sid

CHEF AT LARGE WEBSITE JOIN THE CHATTER ON OUR FACEBOOK GROUP OHER CREDIS http://chefatlarge.in https://www.facebook.com/groups/chefatlarge/ Cover photo courtesy: Michael Swamy DOWNLOAD THE ANDROID APP STAY INFORMED WITH OUR FACEBOOK PAGE http://bit.ly/calandroidapp https://www.facebook.com/chefatlarge.in Photo Relie pictures: MAIL THE EDITOR AT FOLLOW US ON TWITTER Sid Khullar [email protected] http://twitter.com/yourchefatlarge All other recipe photos used are  SEND US A PRESS RELEASE OR EVENT LISTING sources mentioned in the article. [email protected] CONRIBUORS RELATED TITLES Documents  Lifestyle  Food & Wine

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Valentine's Cupcakes, by Maybury, Dubai RELATED TITLES Documents  Lifestyle  Food & Wine

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CONTENTS

S�� Poll: Your ake on cliched Valentine's Day ood, 2 Born this Month: Paul Bocuse, 6 R�� Mailbox, 7 Salad with White Wine Dressing, 30 Ask the Experts, 80 Pan Grilled Scallops in White Wine Sauce, 31 Featured Members, 99 Muddled Seasonal Fruits, 32 Listings - National and International, 100 McCain Potato Wrap, 35 Penne with Creamy Chicken, Mushrooms and Broccoli, 36 R�� Kaale Gaajar ki Kanji, 43 A ouch o Spain at Sevilla, 8 Chukunder ke Kebab, 44 Zerruco by Zilli: Elegant Simplicity, 12 Kharode ka Shorba, 46 Daawat-e-Awadh at Cae Uno, 14 Punjab Grill Deg Hot Pot Gurh wale Chawal, 50 Patriotic Indulgence at Pondicherry Cae, 16 Seyun Patata, 53 Chi De Kãixin, 18 Manglorean Sweet Pulao, 54 Wah Wazwan!, 20 Mor Kachiyatu, 55 Paneer Makhani, 56 S�� Dal Fry, 57 Strawberry Cupcakes, 58 In Wine Tere's ruth, 28 Srikhand, 59 Hearty Dishes or a Chilly Winter, 42 Gulab Jamun, 59 Photo Feature: Roadside Culinary Heaven, Matia Mahal Lobster Bisque, 67 Salmon en Croute, 68 F�� F�� Butter Fried Scampi, 78 Instant Gratiﬁcation at Your Fingertips, 34 Vikas Mittal, MD, McCain Foods India, 38 M�� U� Parait Amour, 61 French iramisu, 62 F�� I�� South o France, 63 Food, Religion and ranquility, 40

V��'� D�� S�� Love Bites, 52 Mixup - L'Amore, 60 A Feast Called Love, 66

P�� B�� C�� P�� Critiquing the Critics, 70 RELATED TITLES Documents  Lifestyle  Food & Wine

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BORN THIS MONTH RELATED TITLES Documents  Lifestyle  Food & Wine

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I saw the January 2014 issue o CaLDRON and the quality o the whole thing! Kudos, and the moment I saw the cover, I wanted Siddharth and the rest o the team, I can’t to read it in hard copy orm with a nice cup stop exclaiming in delight! o coffee, snuggled in a quilt. I hope that will - Ayeda Ravindran, Bangalore come to pass soon. - Priyanka Mitra, New Delhi CaLDRON is a super duper magazine. It will L�� M�� be a lovely read. Where do I collect a copy Congratulations to the entire Che at Large rom? Tank you so much or the inormation on team or the December 2013 edition o CaL- - Anu Gupta, Gurgaon Chinese cooking and teas in the last edition DRON magazine. I loved it. It has superb o CaLDRON magazine. I have developed topics and antastic photography! It is more Te December 2013 issue is one o the best a liking or Chinese teas now. Te best ones like a journey rather than just flipping or issues o CaLDRON so ar. What a abulous are the one I get rom Fujian Province, going through an e-magazine! Kudos and spread o Chinese ood! Keep up the good which grows the finest Chinese tea. well done! work! Anand, New Delhi - Anamika Singh - Rhea Mitra-Dalal, Mumbai Founder, Anandini Himalaya ea I saw CaLDRON’s December issue online. C�� M�� I went through the December 2013 issue o Where can I get this magazine? CaLDRON e-magazine. It looks good and - Jeanette Lartius, Bangalore appealing. But you might want to consider making it shorter than its current 100 pages I have been reading CaLDRON since its first avatar. issue and I have seen a marked improvement - Homiyar Sachinwalla, Mumbai in the quality o its articles and its layout. I showed it to some o my colleagues in I am a an o CaLDRON. You guys have Bahrain and they were surprised that such a done an absolutely antastic job and photos beautiul magazine was created by a group are speechless! o passionate ood lovers rather than a media - Sarandeep Singh, Gurgaon company. In act, a ew o them immediately subscribed to the online edition within a Te December 2013 issue o CaLDRON mag- week. azine is a oodies’ absolute delight! I intend to RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - DELHI

Genestra chose spend his vacations urther ortified with slices o truffle. at Sevilla. Born in Inca, Majorca in I enjoyed the earthiness o the broth, evilla at Te Claridges re- 1983, Che Andreu started his culi- the sudden spice o the Chorizo minds one o mountain- S nary career washing at an Iberostar with the break in flavour rom the side homes in araway places like Hotel and at 16, he already knew he cooling goat cheese. Having eaten Chakrata near Kalimpong, where wanted to be a che. Afer studying Catalonian and Andalusian cuisine, pretty, white wooden homes dot the at the Hotel School o the University this touch o Italian to the meal was rocky sides o the Himalayas. I pre- o the Balearic Islands, he landed a welcome. er it at night with the airy lights, stint at Ferran Adrià’s Bulli in 2008 the cobblestone walkway and the and 2009. oday he has own restau- Ten came the Andreu version o coves o 2-3 tables set at levels, with rant, Andreu Genestra in the Hotel Risotto, the ‘Arroz de coco, buey de a clear view o the stone oven, the Predi Son Jaumell in Capdepera, mar, anchoa y limón negro Kuwaity’ bar and the general camaraderie o Majorca. (1995), which is coconut rice with those eating alresco. crab, anchovy and Kuwait black Te menu is typically Mediterranean F��, I�� lemon. Tis was a wonderul dish with strong Spanish influences, so �� M�� with fluffy, coconut rice cooked in it was no wonder that Che Andreu Che Andreu speaks about crab broth, flavoured with anchovy ood in a Spanish-tinted paste and served with black lemon accent and gets quite pas- jam on the side. I loved ho sionate about his ideas and the enormous pieces o crabmeat dishes! He rightly pointed were cooked, almost woody roasted out that Indians aren’t too and propped prettily over the white, For a Spanish style meal in a rarefied keen on tasting menus and creamy, rice. atmosphere, head to Sevilla at The watch price points closely, Claridges. It’s unlikely you will regret while in Europe it’s quite Since the portions are so well dic- it. common to enjoy a tast- tated, we had plenty o space or the ing menu when one tries main course o ‘Cochinillo confit- a restaurant or the first ado, patató a la sal con espuma time. tomate seco’ (1,895); suckling pig roasted potato in salt and dried to- I was more than happy mato oam. Tis traditional version with a tasting menu, which o suckling pig with a modern pre- consisted handpicked sentation o accompanying wrinkled courses rom his exten- potatoes with a dried tomato oam A TOUCH sive menu or Sevilla. We and onion juice concentrate was a RELATED TITLES Documents  Lifestyle  Food & Wine

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Sevilla entices with its airy lights, the cobblestone walkway and the coves o 2-3 tables set at levels, with a clear view o the stone oven, the bar and the general camaraderie o those eating al resco. mushrooms was pretty close to the Pepperoni Pizza and don’t miss home with nutty, spiced ﬂavours the house special Gelato; make it over a slab o perectly grilled ﬁsh. mango! It was like eating by the sea and the inclusion o raisins got us talking Sevilla has an excellen about rare it is to see raisins with tion o wines and some perectly seaood once you step out o the matched a meal like this the one Gul region. Tis may not be a dish we enjoyed. I suggest you enjoy a Che Andreu Genestra pointed out RELATED TITLES Documents  Lifestyle  Food & Wine

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PHOTO RELIEF RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - DELHI ZERRUCO BY ZILLI ELEGANT SIMPLICITY

Given the cliched Italian doing the rounds all over the country, Zerruco by Zilli comes as a breath of fresh air. A visit is highly recommended. him his secrets; slurping his soups Another memorable dish was the ought to be reward enough. Sea Bass Carpaccio, with mush- he Italian ood I’ve tasted rooms, rocket, olive oil, truffles and in this country has in most T Melanzane alla Parmigiana – lit- pepper, a linear dish with multiple cases, been timid and cast rom tle medallions o aubergine, batter flavor profiles. I tend to assign a the same mould that churned out a ried, stacked with mozzarella, with mental picture o a place, where I’d thousand menus across the nation. a dollop o chunky tomato sauce best enjoy a dish, the previous pasta Te overuse o cheese, an abun- over, my next, was served with crisp or example, in a dimly lit room, dance o pizza-sachet-class spices rocket leaves sprinkled with grated sitting in ront o a roaring fire, with used in every possible place, rom Parmesan cheese; too little cheese, I the muffled sounds o a winter gale the pizza sauce to the glutinous, red thought, or its name to be included raging without. Te only place I can liquid used to drown good pasta and in the title. A lovely starter none- deem right or this dish is, despite its the same tired ‘extra’ dishes every theless, ollowed by a bowl o Con- fine dining appearance and heritage, restaurant uses in an attempt to chiglie pasta with Lamb Ragu. Tis, in a shorts and t-shirt, legs out- create a difference; to illustrate that my riend, was the dish that lef me stretched, under a shaded canopy o they too, are capable o going be- a verandah, looking out at the sea, yond the red/white pasta and pizzas while breathing in the salty breez- that constitute Italian ood in India. Every dish is flavorful es and watching people walking along a wooden pier. Okay, so I’m a Zerruco by Zilli, an Italian restau- and utterly delicious. dreamer. rant that drawns on Che Aldo Zilli’s decades o experience and penchant RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - DELHI

DAAWAT-E-AWADH AT CAFE UNO

A ﬁne Awadh feast awaited diners during the festival at Cafe Uno.

Che, the dessert section o the Cae My history with Awadhi cuisine Uno breakast is exceptional as o goes back to my mother’s kitch- t eatured as part o a conver- today. en. She spent her growing years in sation a month ago. We were I Lucknow and it was not unusual at the ‘Asia’s 50 Best Round able A� I�� M�� or mutton to be cooked in at and Luncheon’, a conclave o ood pro- We had the pleasure o a conversa- not ghee or oil in our home. It also essionals talking about cuisines, tion with Ches Abhinandan Singh helped us appreciate subtle ﬂavours usion and innovation, and a leading and individual attributes o spices hotelier said that no matter how and meats in particular. much she innovated in her kitchens Going back to spices and across her hotels, it was always We started with a round o appe- Indian ood that people reacted without being spicy, tizers, o which the ‘Khasta Murgh best to. She believed this applied to this meal did ample ikka’ really stood out. Te chicken international travelers andIndians. was perectly cooked and the bal- Honestly, or me it has to be speci- justice. Now that is ance o spices was very ic regional cuisine that’s the draw the new way to pro- didn’t miss the ‘mirchi’ part o the and the preerred ones are Awadh, masala at all! Konkani and Kashmiri. duce quality regional cuisines – give pun- Tough ﬁsh isn’t a very common RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - DELHI

course. I’m more or mains when it comes to ood rom Lucknow; good biryani, curries and believe it or not, good lentils too. I remember growing up on ‘Dal Gosht’ to the point where I wondered why was dal cooked without meat at all! Te ‘aar Korma’ graced our plates ﬁrst. ‘aar’, said like tar, is sticky gravy, stewed overnight, usually in mutton at, where the pieces o mutton korma are so delightully un to eat. Te grease will make your ﬁngers stick together, but stay unswayed.

Going back to spices without being spicy, this meal did ample justice. Now that is the new way to produce quality regional cuisines – give pungency where it’s due or else leave it be! Out o the ‘Subz Diwani Handi’ and ‘Naqab Lagi Biryani’ biryani, I loved the latter more or being meaty, rich and super aromat- ic. I preer to enjoy Awadhi dals as is, with a crisp, plain naan and slivers o raw onions, maybe a touch o lime. All this worked very well or the ‘Dal Sultani’ and despite being made with Arhar or oor dal, it was warm, soupy and soothing. We completed the meal with an epic Paan Kulﬁ, something I never tire o – the perect combination o a digestive and a dessert.

Awadhi cuisine is served all over the town, but it takes time and know-how to really put out a worthy spread. Cae Uno has gotten their hands on some key recipes and have done a great job o reproducing them in a city that loves its chicken and mutton sheekh and RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - MUMBAI

PATRIOTIC INDULGENCE AT PONDICHERRY CAFE

When the Republic Day falls on a Sunday, restaurants are hard-pressed to ﬁnds ways to include an element of patriotism in their brunch offering. Pondi- chery Café at Soﬁtel BKC Mumbai manages to pull this feat off by paying resolute attention to the presentation of their food.

to tread this tightrope walk airly ‘Kumror Chechki’ rom Bengal, well with their Republic Day Sunday ‘Nandu Masala’ rom amil Nadu or che’s job is sometimes brunch. Te spread was extravagant ‘Oondhyu’ rom Gujarat, amongst that o a conjurer. He has A – something that its brunches are other oods. Te ches had smartly to keep reinventing the same dish renowned or. And there were some included popular dishes rom these to make it appear and taste diﬀerent elements o Indian-ness too, i you regions and mixed-n-matched it every time. ake Sunday brunch, or paid close attention to your sur- well to satiate the palates o vegetari- instance at a premium restaurant. roundings instead o diving straight ans and non-vegetarians alike. Tere are counters afer counters into the ood. laden with ood, but the che needs Folks looking or a boozy brunch to present the same are diﬀerently P�� P�� could choose rom the reshly made week afer week. It’s not an easy task. At the restaurant’s entrance, you are sangrias and resh ruit cocktails RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - MUMBAI

I overindulgence is not your thing, then you are best advised to steer clear rom the Sunday brunch at Pondichery Caé.

course. And are we glad that we have Kolkata’s amed ‘Baida Roti’, then you are best advised stuck to this course o action. Pastry which was average; ‘Pesarutu’ with clear rom the Sunday brunch at Che Marzban Avari pulled all stops chutney and sambhar; and the live Pondichery Caé. You need a su- when it came to creativity and came chaat counter. Our bulging tummies per-sized appetite i you intend to up delicacies like ‘Gaajar Halwa reminded us that sitting down or a do nothing but nibble at the variety art’, ‘Gulab Jamun Pie’, ‘Gulkand proper meal with some main course o ood on offer. Because you will Puree with cream’, ‘ri-colored Fa- was a anciul notion. Yet, we could be tempted, and sorely at that, since looda’ and ‘Rabri with Fresh Fruits’. not resist reaching out or the Goan there is plenty on the menu or you Tis was in addition to the assort- ‘Sannas’ with some pork ‘Sorpotel’ to play the choosing game with! ■ ments o pastries, macaroons, flans and were we glad we did – the fluffy and cakes. sannas were perect to mop up the vinegar-laden spicy gravy. Afer pandering to our sweet tooth, RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - MUMBAI

CHI DE KÃIXIN…

… that is ‘Happy Eating’ in Chinese. And that is precisely what guests at the Emperor’s Court at Renaissance Mumbai Convention Center Hotel ald the Chinese New Year in January.

o three diverse dishes – a ‘Radish ing experience with the Sui Mai, try Cake’, ‘Cottage Cheese and Spinach it with a liberal amount o the red he year o the horse pranced Dumpling’ and a ‘Mixed Vegetable chilli sauce served alongsid into 2014 with anare at T Bao’. Te bao was ordinary, but the Renaissance Mumbai Convention radish cake attracted our curiosity S�� W�� Center Hotel. Dim-lit lanterns while the dumplings got our un- While we give ull points to the decorated the spacious Emperor's divided attention! Te ﬂavors o generous serving o noodles, greens Court restaurant, while traditional spinach and cheese ﬁlling in the and shiitake mushrooms in the ‘Flat Chinese olk melodies lent a Can- dumpling balanced to tasty perec- Noodle Soup’, the onslaught o the tonese eel. Te set menu created tion, making it rather creamy with a same noodles and mushrooms over- to celebrate the week-long Chinese melt-in-your-mouth consistency. shadowed the broth’s butter New Year comprised a soup, three Te ‘Lemon Coriander Chicken appetizers, our main courses and RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - MUMBAI

Te onslaught o the noodles and mushrooms overshadowed simple buttery flavor o the Flat Noodle Soup have brushed lightly on the latter choice or those who don’t like ex- with some orange zest. Tough province.Te deceptive-looking perimenting while dining out. more sweet than sour, is a perect 'Wok ossed Kai in Malta Sauce' epitome o Cantonese cuisine, down had a spicy, all lights flashing, red Te rice vermicelli noodles in the to its bright orange colour. sauce that instead hit sweet notes, ‘Chicken Singapore Noodles’ was a while you awaited a searing tang. nice departure rom the thicker flour Desserts help end most meals on a Te surprise element caught us off noodles one is usually served. Te high note, but sometimes they leave guard, but we considered it a tri- significant aspect about Singapore you cold. Tis was sadly one o those umph over other vegetarian options, noodles is its bright yellow color and instances. Te ‘Nian Gao Cake’ which could be classified into three was literally unwilling to part rom sections – bland, blander, blandest! The ‘Lemon Coriander the plate and we were unsure i the ‘Peanut Banana Roll’ was meant to Te bland ‘Buddha's Delight’ would Chicken Soup’, how- be served cold because that did not have tasted better i it attained some ever, has to be the impart any magic to the ried filo flavorsome enlightenment. And we pastry stuffed with banana. Te figured the butter and garlic in the stuff that inspired the cream was the saving grace, with its ‘Mixed Vegetables in Butter Garlic famous 'Chicken Soup simple flavours melding perectly Sauce' were playing peek-a-boo be- with the chunks o resh r cause we couldn’t locate them. Te for the Soul' book 'Burnt Garlic Fried Rice and Noo- series. It is what you Although the Mandarin spread was RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - MUMBAI WAH, WAZWAN! The traditional Wazwan meal is a feast to behold for the eyes and the palate, with rich meat dishes unfolding one after another. Luckily, the food at the Wazwan festival organized by JW Marriott, Mumbai was a simpler affair, and didn’t weigh down heavily on the stomach.

Ahmad and Mohammed Abbas JW Marriott decided to hold this Bhat, who were hosting this est, The very thought o Waz- RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - MUMBAI

Te meat virtually melted oﬀ the Rogan Josh.

called Vastawaza and his team o is rarely revealed to anyone beyond these mildly spiced tiny patties be- wazas, revealed Che Abbas, who is blood relations. Tis has made cer- cause the minced mutton meat did also the Executive Che at RK Saro- tain waza amilies very prominent not overpower the chana dal. Te var Portico in Srinagar. Since this is within and outside Kashmir,” Che subtle ﬂavors o the mint enhanced ofen organized during weddings, Abbas added. this combination. people wrongly presume that Waz- wan cooking is limited to marriages A M�� H�� E�� Te ‘Fried Rainbow rout’, a ﬁsh RELATED TITLES Documents  Lifestyle  Food & Wine

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REVIEWS - MUMBAI

Te simplistically prepared Nadir Yakhni was yet another mild gravy, with none o that ﬁeriness that Himanshu had cautioned us about.

Kashmiri origins were unclear. Kaliya’ had ried chunks o cottage ly that the wazas can’t create any- Could this finally be a herald o cheese in subtly-spiced gravy, but by thing else to top this culinary gem! spicier things to come? Well, no. this time we were looking orward to the amed ‘Rista’ and ‘Gostaba’. So blissully happy were we with N�� F�� E�� its taste that we decided to skip the A Wazwan meal usually has vari- Te saffron-based ‘Rista’ gravy with ‘Phirni’ served in earthen bowls, ous meat gravies that go best with mutton meatballs had a slightly even though the aroma o saffron steamed rice, though one can equal- higher potency than the ones served and pistachio beckoned tantaliz- ly savor it with some flatbreads. Te earlier. However, the crowning ingly. We were content to relax in yoghurt-based ‘Noorani Gobi’ was glory o the meal was definitely the the elation wrought by the simple, RELATED TITLES Documents  Lifestyle  Food & Wine

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ROAMING ROVER

larks Amer in Jaipur Cclaims to be India's first ISO 9001:2000 accredited hotel as judged by QSI, USA. Tis J business hotel has also attained ISO 14001:2004. When you are planning a trip to Jaipur and figuring out the best hotels to stay in, statements like the ones above literally cinch the deal. In layman terms you presume that the business hotel is top-notch. Well, Clarks Amer definitely has the credentials to make such claim.

Tis 40-year old hotel is part o the Clarks group that manages a chain o our business hotels in non-metro cities o India. Clarks Amer is located close to Jaipur airport and rubs shoulders with Marriott and Radis- son hotels located nearby. Spread across 9-odd acres, the hotel has 211 rooms including 14 duplex penthouses, 3 restaurants, a spa, Te entrance to Clark’s Amer, Jaipur and around 5 convention centers. Sounds impressive, doesn’t it? But there is one thing that Clarks Amer CLARK’S AMER lacks, which is the most important aspect o any hospitality establishment; especially one which is entire- JAIPUR ly service-oriented.

Te customer service is deplorable. SERVICE WITH A RELATED TITLES Documents  Lifestyle  Food & Wine

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ROAMING ROVER

A Penthouse suite at the property. INSE: Privilege and Superior rooms revamp in years is evident rom the honeymooning couples. According old-ashioned tiles in the bathroom to sources, patrons at the spa are and the cracks in the ceramic bath- usually guests rom Japan and Chi- tub. We were told that our rooms na, who come seeking the Ayurvedic would have a spectacular view o treatments oﬀered here. Jaipur city. But the windows had metal netting to keep pigeons out, B�� C�� and the view went out o the window Te Clarks Brij Convention Centre, too, literally. named in honor o Brij Pal Das, ounder o Clarks Group o Hotel, All the Penthouses were booked the Clarks Brij Convention Center RELATED TITLES Documents  Lifestyle  Food & Wine

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ROAMING ROVER

Te dining area at Dhola Maru.

a great deal o pomp and show as is o the Indian ood. Tis fine dining the norm at Rajasthani weddings. restaurant opens at 6pm and we suggest that you try to grab a win- R�� dow seat to get a view o Jaipur rom Clarks Amer has three restaurants the stained glass windows. Tere is – Durbar, Asthan and Dhola Maru. a miniature ountain in the center o Asthan is a coffee shop but some- the restaurant while the light rom times doubles up a buffet breakast the stained glass chandeliers above restaurant i ewer guests need to be will play hopscotch on your table. accommodated. ry their fiery ‘Lal Maas’ i you can stomach spicy ood, and the subtly Durbar is the multi-cuisine restau- flavored ‘Paneer Kofa’. RELATED TITLES Documents  Lifestyle  Food & Wine

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ROAMING ROVER

tiny roofop lounge, while cooing Scenario Four: At the largely vege- pigeons roosting within the stained tarian buﬀet breakast, a guest asked glass lanterns gaze at you languidly or any Jain dish, but is brusquely as you sip your drink. Well, they do told that none is available. Tat make pleasurable drinking compan- a Jain dish wasn't on the menu is ions, i silence is what you crave! acceptable. But any manager at a service-oriented restaurant would have politely inorm the guest that B�� A�� S�� they'd try to whip something up, Finally, as promised, our experience rather than literally telling the guest o the service at this property. oﬀ rudely.

Scenario One: A group o 29 people Scenario Five: At the same break- enters the well-appointed lobby o ast, we ask the person making eggs- Clarks Amer afer a long journey to-order whether he would please and has to wait or 25 minutes to send our omelet to our table. His check in; despite being the only not-very-polite and sulky reply was, guests checking in at the time and "I I find someone, I'll see." We were despite making advance reserva- stumped by his blunt and callous tions. Tis delay was possibly be- tone. Suffice it to say, we skipped our cause o the three people manning eggs that morning. the ront desk, only one was checking the guests in, while the others Tese scenarios would not be ac- hung around waiting to be ordered ceptable in a 3-star hotel or any about. hospitality establishment. But encountering it in a 5-star property Scenario wo: A amily with two takes one’s rustration to an entirely kids and an inant request an extra different level. bed in the morning and then step out or sightseeing. When they re- Strangely, though, we saw non-Indi- turn late into the night, a collapsible an guests receiving better treatment. mattress is lef outside their room, Does this mean that the instead o being placed within. Afer Clarks Amer’s staff are reserved rantically calling the ront desk or exclusively or guests rom Europe, 20 minutes, and getting no response, Iran, China and Japan who come RELATED TITLES Documents  Lifestyle  Food & Wine

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COVER FEATURE

ou are ﬂipping through the Y pages o a ood magazine and you come across a interesting recipe and think about trying it out. You peruse the list o ingredients, read that it includes Chardonnay wine and decide to give this recipe a pass. All because you are unsure i cooking with wine is as simple as it is made out to be?

WC Fields once said, “I cook with wine. Sometimes, I even add it to the ood!” Jokes apart, cooking with wine might come across as a daunt- N INE ing task, mostly because people are I W apprehensive about investing time and a nice bottle o premium wine; THERE’S and then ending up with some culinary gobbledygook. Tat need not be the case. Afer all, early Romans used to cook with wine regularly since it was a great preservative to store their meats, especially when their troops trudged to war. Tis is TRUTH apart rom mulling wine with spices and citrus ruits as their beverage o choice. And all this by just ollowing their nose or what worked in a dish, and what didn’t. So what’s stopping you? …or so said Pliny, The Elder, a Ro- man philosopher. So let’s raise a Cooking with wine gained popular- to cooking with wine and adding this ity with various European cultures, RELATED TITLES Documents  Lifestyle  Food & Wine

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C�� M�� B��

Myth: I will get tipsy if I eat food cooked in wine. ruth: A large part o the alcohol in wine evaporat when cooked with ood, depending on the method o cooking. o avoid getting tipsy, skip that glass o wine during your mealtime, instead!

Myth: If you have some le- over wine, toss it into a dish. ruth: I you have some wine lef over, store it in an airtight bottle, rerigerate and use within 4 days. Lefover wine that has been sitting open or a while will oxidize and using this could alter the taste o your dish.

Myth: Te more the wine in a dish, the better it will taste. ruth: Excess o any ingre- dient will spoil the taste o a RELATED TITLES Documents  Lifestyle  Food & Wine

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    Save Embed Share Print S�� W�� W�� D��

Ingredients: • 1/3 cup Seagram’s Nine Hills Chenin Blanc • ¼ cup reshly squeezed lemon juice • 1 teaspoon honey • Pinch o black pepper • Salt, to taste • ¾ cup o extra virgin olive oil

Method: 1. In a clean bowl whisk, wine lemon juice, honey, black pepper and salt. 2. Gradually whisk in the oil to this mix. 3. Drizzle this vinaigrette mix over reshly tossed mixed greens

the bee bourguignon; while wine wine. “Ultimately cooking is not a reduction will give the sauce o meat scientiﬁc experiment. You can ollow dishes a velvety touch.” the outline o a recipe, but use your judgment and individ RELATED TITLES Documents  Lifestyle  Food & Wine

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COVER FEATURE

P��-S�� P��- G�� S�� S�� S��

Ingredients: • 8 large scallops • ¼ teaspoon sea salt • 1 teaspoon Madras curry powder • 1 tablespoon coconut oil • ½ teaspoon green peppercorns, crushed • 2 tablespoons Seagram’s Nine Hills Chenin Blanc white wine Sauce: • ¼ teaspoon saffron threads • 2 tablespoons hot milk • 1 tablespoon butter • 6 cloves garlic, finely chopped • 1 large onion, finely chopped • ½ cup Seagram’s Nine Hills White Wine • 1 sprig resh curry leaves • 2 stalks resh lemon grass, lightly crushed • ½ teaspoon reshly ground pepper • ½ cup coconut milk • ½ cup resh cream

Method: 1. Wash the scallops and pat dry. 2. Sprinkle sea salt, curry powder, coconut oil, green peppercorns and white wine. 3. oss to mix and set aside. 4. For the sauce, combine saﬀron with hot milk. Stir well to release its colour and set aside. 5. Heat butter in a pan; add chopped garlic and sauté or a ew seconds on low heat. 6. Add the onions and cook, till translu- cent. 7. Add wine and cook, till reduced. RELATED TITLES Documents  Lifestyle  Food & Wine

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COVER FEATURE

M�� S�� F��

Ingredients: • 1 cup Rose wine (Seagram’s Nine Hills Shiraz Rose used in this recipe) • ¼ cup sugar • 1-inch cinnamon stick • 2-3 cloves • 1 stick o vanilla • 1 cup o seasonal ruits (raspberries, strawberries, ﬁgs, melon, pears) Garnish: • Baby mint leaves • ¼ teaspoon reshly ground pepper • Whipped cream • Biscotti or sponge

Method: 1. In a pan, heat the wine and sugar with the spices and let the ﬂavours inuse. 2. Do not bring the liquid to a boil. 3. Remove rom the ﬂame and pour into a clean bowl. Add the prepared ruit and let the ruit soak or a ew minutes. 4. Plate the ruit into a soup plate. 5. Garnish with a quenelle o cream and mint and a dash o pepper. 6. Place the sponge or biscotti triangle down the centre

is that you first find the right wine don’t cook with it. Cooking wines vignon Blanc. Te res shop, discuss the wine with the peo- ofen have high quantities o salt and depending on the type o wine you ple at the shop and buy one bottle ood coloring and can wreck havoc use, and always pleasantly at that. to test it,” suggests Che Michael. i you are cooking a delicate meat Using lefover wine is another no- “Once you know what you like and like shellfish. Instead, invest in a no. Having an opened bottle o wine dislike, you can start using the wine better quality, though not necessari- lying in your pantry is no excuse to in your cooking more regularly.” ly expensive, wine or your cooking use while cooking lamb shanks. Re- purposes.” rigerate the wine and use D�� P�� a couple o days. Any older than this RELATED TITLES Documents  Lifestyle  Food & Wine

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    Save Embed Share Print GROWING UP ON A DIET OF LOVE, CARE AND MENTORING

At AngelAt Angel Xpress Xpress Foundation, Foundation, we believe we believe that thatchildren childre aren bes aret nourishedbest nourished when when they arethey given are givenheavy heavy doses of caredoses and guidance of care and to shape guidance their to lives. shape We their provide lives. a platform We provide for educateda platform adults for educated to fill the adults educatio to nfill needs the of

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FOOD FAD

INSTANT GRATIFICATION RELATED TITLES Documents  Lifestyle  Food & Wine

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FOOD FAD

M�C�� P�� W��

Ingredients: • 1 McCain Burger Patty • 1 ortilla • 1 tbsp tomato mayonnaise • 20 gm onions, shredded ﬁnely • Lettuce, as required

Method: 1. ake the McCain Burger Patty rom the reezer and ry or 3 minutes until golden brown. 2. Heat tortilla on a hot 3. Cut the ried burger patt McCain Potato Wrap strips. 4. ear the lettuce leaves and place on bly explains why a growing number the tortilla. o retail outlets now stock read-to- 5. Arrange the patty strips on the l  you are amongst those who cook and ready-to-eat packs. Just and top with onion. gets thrown into a tizzy every 6. Pour the tomato may I chew on these figures, or starters! time unannounced guests drop in, and wrap the tortilla into a alking about the convenience these then this article is meant or you. All 7. Secure in a butter paper packs offer, Bangalore’s Che Sid- you need to do is pick up a pack o dhanth Sawkar says that i he gets Recipe courtesy: McCain Foods India ready-to-cook packages rom var- his hands on a pack o nuggets, he ious brands like Godrej Yummiez, amino acids in good proportion,” tries to twist it up by sautéing with McCain or MR, ry the contents said Arabind Das, Chie some sweet ‘n spicy chilli. Duru and serve them. Incidentally, the Officer, GFL. “Te new Yummiez Jassal rom Chennai preers adding tribe o people who are doing exact- Chicken toppings enable home- some chopped onions, peppers and ly this at increasingly regularity is makers to recreate many tempting sauces to these oodstuff and stuff growing. international culinary them in kathi rolls or dinner. home and add zing to their everyday Te rozen ood market is estimated It is especially finding avor amongst meals.” to be at Rs 800 crore, which includes the working proessionals who can’t both vegetarian and non-vegetarian muster the energy to cook some- With these Yummiez Chicken top- snacks. Tis market posted a healthy thing interesting or dinner. “Tere pings, homemakers can assemble an CAGR o about 18% between 2005 are times when I just make dal assortment o soups, salads, wraps, to 2010, and is growing at this pace and rice and ry a pack o chicken pizzas, chicken tarts or pastas at currently as well, according to home! RELATED TITLES Documents  Lifestyle  Food & Wine

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FOOD FAD

P�� C�� C��, M�� B��

Ingredients: • 400g penne pasta • 2 tbsp onion, chopped • 1 tsp garlic, chopped • 3 tbsp, olive oil • ½ tsp chilli ﬂakes • 1 cup button mushrooms, sliced • 1 cup cooked Godrej Yummiez Hot & Spicy Chicken • 1 cup broccoli ﬂorets, small • 1 cup cream • Salt and pepper, to taste • 2 basil leaves • 1 tbsp parsley, chopped • 2 tbsp Parmesan cheese, grated

Method: 1. Cook the pasta in boiling salted water or 9 minutes. Drain and set aside 2. Sauté some onions, garlic and chilli flakes in olive oil. 3. Add the sliced mushrooms and chicken. Sauté or 3 minutes until the mushrooms are sof. Penne with Creamy Chicken, Mushrooms and Broccoli 4. Add the broccoli florets, salt, pepper and cream. Simmer or around 4 minutes. Add the pasta and herbs preer to eat rozen ood, especially wonders why people eat rozen and into the sauce. when they have the option o dining ready-to-ry oodstuff and they 5. oss well, finish with grated parme- out or ordering ood in. visit doctors complaining tha san cheese. have allergies and digestive prob- Interestingly, in 2009, US-based lems. “I do not support using rozen Recipe courtesy: Che Vicky Ratnani, Head Che, Aurus Heinz had introduced Kitchen Klas- and packaged ood. Fresh is resh. sics in 2009 with meals like Amrit- Tere are many resh vegetables best part o it is that you can tweak sari Chole, Awadhi Dal Fry, Jammu everywhere in India available and the recipe to your palate, add to that Wale Rajma and Peshawari Dal it is cheaper than rozen stuff,” she little bit o creativity and voila! You Makhani. But these are no longer emphatically states. Manju Sood, a can flaunt your very own signature available. Similarly, in 2001, Hin- Faridabad-based homemaker, also RELATED TITLES Documents  Lifestyle  Food & Wine

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FOOD FAD - INTERVIEW

V IKAS MITTAL,MD MCCAIN FOODS INDIA PROVIDING PRODUCTS THAT ARE “BETTER FOR YOU” AND “FUN TO EAT”!

When you order for fries or potato smileys at a pizza parlor, there is a good chance that restaurant has simply opted to fry the contents of a McCain Foods pack. After all, it’s er, more convenient and economical to use the frozen fare than cook the potato marvels from scratch.

McCain Foods India is banking on this convenience to hold on to its market share in the Rs 1,000 crore large market of organized frozen food market in India. Besides hospitality establishments, it has pegged its hopes on individual homeowners too. Vikas Mittal, MD of McCain Foods India tells Vinita Bhatia exactly how his company plans to do it.

sumers have gone through VM: McCain strives t a dramatic transormation ucts that are 'better or you' and 'un shifing towards convenience to eat'. We use advanced Individual i a ood products, thus leading to Quick Freezing technology or ood d n I growth in the consumption o preservation, which hel d s o rozen snacks. oday, con- reshness and nutrition. Tis met F o n sumers appreciate the beneﬁt increases the shel lie o perishable i a C c o creating a reshly made hot oods by subjecting them to tempe M , snack, in a matter o minutes tures o -18°C to inhibit the oxidative, D M (rom the reezer to the plate), enzymatic and microbial changes, l , t a in addition to the convenience which are responsible or the changes i t M o rerigerating them or any- in the ﬂavour and colours o oods. RELATED TITLES Documents  Lifestyle  Food & Wine

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FOOD FAD - INTERVIEW

VB: It’s interesting that over the the act that the Indian F&B market VM: Frozen ood penetration in any past few years, companies like is influenced heavily by uncertain country is ully dependent on the IC, Heinz and Hindustan Lever weather conditions, which greatly support rom cold supply chain acil- introduced frozen food but exited affected the quality and availability ities. It is an efficient cold chain that the market soon, while McCain o basic ood ingredients. Being a transports rozen products in stipulat- survived. What’s the secret to your labor intensive industry, it also aced ed time rame while maintaining the success? a challenge o shifing manpower or required temperature. inadequate resources. Te cold chain segment in India VM: Te rozen oods market in o meet these needs, we offered ‘Fro- is dominated by unreliable suppli- India is at a nascent stage, and zen Foods’ as a quick solution which ers and small businesses with poor typical o any market in its early promises round-the-year availability, networks. As their services are not RELATED TITLES Documents  Lifestyle  Food & Wine

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FOOD, RELIGION & TRANQUILITY

Palanpuri cuisine is a conﬂuence of the sweet-ish Gujarati fare and its spicier Rajasthani cousin. What sets it apart is its simplicity in preparation and presentation – typical of ghar ka khaana . RELATED TITLES Documents  Lifestyle  Food & Wine

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FLAVORS OF INDIA - PALANPUR

n the way to Rani Ki Vav, Oan architectural miracle in Gujarat, one passes through the small state o Palanpur. Tis place is an important pilgrimage destination or Jains since it houses the Motu Derasar and Nanu Derasar; while devout Hindus halt here to pay their respects at the Lakhman ekri emple, Pataleshwar Mahadev emple and Ambaji emple.Te population o the state largely comprises Jains and Gujaratis with a smattering o Palanpuri Dessert Marwaris, given its proximity to Ra- E�� P�� C�� jasthan. And the thread that binds Che Jankidas Vaishnav, the Vege- Tat said, Palanpuri ood is not or these communities together in com- tarian Specialty Che at Sofitel BKC the aint hearted or weight-watchers, munal harmony, besides religious Mumbai is conversant with Palan- since the ood more ofen than not tolerance, is ood. Predominantly puri are, since he is rom Chittor- ried in ghee or includes lot o sugar. vegetarian, the Palanpuri cuisine is garh located close to Palanpur. He However, the ood estival at Sofitel a confluence o the sweet-ish Guja- recently helped Sofitel put together a tried to keep both these ingredients rati are and the spicier Rajasthani ood estival ocusing on this cuisine to the minimum, since most Mum- preparation. Its striking aspect is its at uskers, the hotel’s all-vegetarian baikars, irrespective o their simplicity in terms o preparation restaurant, which targets the Guja- are health conscious. and presentation. Usually, a meal is rati and Jain jewelry traders rom served simply in various katoris on the diamond market in Bandra, Tis was the only departure rom a thali sans anare. An old saying Mumbai. He inormed that dairy the otherwise rich cuisine and it in Palanpur claims that i the ood products always accompany every seems to have paid off or Sofitel. tastes good it will speak or itsel; Palanpuri meal, whether in the orm “During ood estivals, restaurants irrespective o whether it is served o smoked buttermilk, raita or kadi. try to cook and present ood di- on a gold thali or a dried lea plate. Every meal also has an assortment erently, but we stuck to the simple o arsan like ‘Methi Bhajia’, ‘Vatana taste and presentation o the Palan- Te kitchen is the place o pride in Nu Ghugru’, ‘Moong Dal Kachori’ or puri are. We also ensured it was any Palanpuri home, and home- ‘Dhokla’. light on the stomach since guests in owners first inspect the kitchen Mumbai would drop in or a quick RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - WINTER SPECIAL

HEARTY DISHES FOR RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - WINTER SPECIAL K�� G�� K�� Te trick to this ermented drink is letting it mature or at least 72 hours in an earthen pot. Its ta taste is worth every minute it takes to develop.

Servings: 4 glasses Preparation time: 15 minutes Fermentation time: 72 hours

Ingredients: • 3 kaali gajar or purple carrots • 1 ltr water • 2 tbsp ground brown mustard seeds • 3 whole dried red chilies • 3 tsp black salt • 1 tsp regular salt

Method: 1. Clean and peel the carrots. Cut them into 3-4cm long batons. 2. Fill an earthen pot with the water. Add the spices, salt and carrots. Stir well. 3. Cover the pot with a muslin cloth and tie the ends o that cloth around the rim. RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - WINTER SPECIAL C�� K��

Tis is a very nutritious appetizer, made healthier with the inclusion o hung curd and pine nuts.

Preparation time: 40 minutes Servings: 6 Stuﬃng Ingredients: • 4 tsp hung yoghurt

• • 4 medium sized beetroots 1tsp coriander leaves, chopped

• • 1 carrot 1 tsp ginger, chopped

• • 1 tbsp oil 2 tsp pine nuts, toasted

• • 5 tsp cumin seeds 1 tsp sultana

• • 1 tsp ginger, chopped 5 tsp roasted cumin powder

• • 1 tsp green chilli, chopped 1 green chilli, slit • 1 tbsp tomato puree • 1 tsp Kashmiri chilli powder Crumbing

• • 5 tsp garam masala 2 tbsp corn ﬂour

• • Salt to taste 4 tbsp reﬁned ﬂour

• • Oil, to ry 1 small bowl o bread crumbs

Method: 1. Parboil beetroots and carrots. Cool and grate it. 2. Heat oil in a pan. Add cumin, ginger and green chilli and cook or a minute. Add tomato puree with the Kashmiri chilli powder. Cook or another minute. 3. Add the grated beetroot and carrots and cook till the mix turns dry. Add salt and garam masala and take it oﬀ the heat to cool. 4. Make six equal size balls.

Stuﬃng RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - WINTER SPECIAL K�� S��

Tis is a delicious lamb trotter soup where meat is simmered slowly to release its natural ﬂavors. And it tastes best when you have it a day afer preparing it.

Preparation time: 5 hours Servings: 6

Ingredients: • 6 kharode (goat trotters) • 10 cups water • 3 green cardamom • 1 bay lea • 100 ml oil • 1 tsp enugreek seeds • 2 one-inch cinnamon sticks • 1 tsp garlic paste • 1 tsp ginger paste • 1 tsp turmeric powder • 1 tbsp coriander powder • 1 tsp chilli powder • 4-5 sprigs coriander leaves, ﬁnely chopped • Salt, to taste

Method: Te Stock 1. Wash the trotters. Boil or a minute and drain the water. 2. Add 10 cups o water in a stockpot. Add green cardamom, bay leaves and trotters. 3. Cook it on low ﬁre or 4-5 hours. Te empering Heat the oil in a pan. Add enugreek seeds and let it brown slightly. Add cinnamon, ginger and garlic paste along RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - WINTER SPECIAL P�� G�� D�� H�� P��

Nothing thaws the winter chill like this stew o mutton kofa, mutton jus and winter vegetables, which is a signature dish at Punjab Grill.

Preparation ime: 1 hour 30 minutes Servings: 4

Ingredients: • 7 green cardamom • 100gm ground meat • 2 bay leaves • 1 green chili, chopped • 100gm onions, sliced • 1 tsp garam masala • 1 tbsp coriander powder • Salt, to taste • 1 tbsp deghi mirch powder • 1 tsp turmeric powder • 1 tbsp cumin powder • 2 tbsp ginger garlic paste • 50gm yoghurt • 2 tsp resh coriander leaves, chopped • 50ml mutton stock • 2 tsp resh mint leaves, chopped • 4 baby carrots, chopped • 2 tbsp ghee • 1 turnip, chopped • 4 mutton shanks, cleaned • 4 small red radish, chopped • 1-inch cinnamon • 5 dried apricots, soaked • 5 cloves • 2tsp orange glaze

Method: Te Kofas 1. Clean the ground meat in cold running water and drain. 2. Add hal o the green chilli, ½ tsp garam masala, salt, turmeric powder, 1tsp ginger garlic paste, and hal the coriander leaves and mind leaves to the meat. 3. Mix these ingredients well and grind to blend to a thick paste. Remove and prepare small lemon sized balls

Mutton Shanks and Jus 1. Heat 1 tbsp o ghee and add all the whole spices. When they start crackling, add the sliced onions an RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - WINTER SPECIAL G�� W�� C��

Tis jaggery-sweetened basmati ﬂavored with black cardamom, ennel and coconut chips is the best way to enjoy a home-cooked meal. Complement it with some homemade vanilla ice cream to really savor its simple taste.

Servings: 4 Method: 1. Pour the water in a deep, thick bottomed pan and Ingredients: bring it to a boil. Add the drained rice. • 1 cup parboiled basmati rice; cleaned, washed 2. When it comes to a boil, lower the heat and simmer and soaked or a hour until the rice is cooked. • 300 gm jaggery 3. Drain the rice in a colander and let it rest there. • 4 cups water 4. In another pan, heat the ghee and add green and black • ½ tsp cinnamon powder cardamom seeds. • 3 black cardamom seeds 5. Lower the heat, mix in the jiggery and add 50 ml water. • 4 green cardamom seeds Bring the mix to a boil. • ¼ cup desi ghee 6. Add the rice and cook it dum style or 10-15 minutes.

C��’� ��: Adding a pinch o salt to the jaggery syrup will work wonders on the dish. Enhance th adding chopped dates, dry ruits and dried coconut slivers while ﬁnishing the dish.

C�� G�� S�� commenced his proessional journey at 19 years, assisting some well-known ches in New Delhi. Having worked with hotel chains such as Radisson Hotels, Te Park Hotel and Raﬄes, Dubai, he grasped the ﬁner nuances o Indian and international cuisine within a RELATED TITLES Documents  Lifestyle  Food & Wine

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Do you remember the ﬁrst time you tried to show your cooking skills to your beloved? You could have been a culinary novice or a cooking whiz. But, more than show- ing off your skills in the kitchen, what you hankered for RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - LOVE BITES Seyun Patata

Te first dish I cooked or my husband was ‘Seyun Patata’, which by Shobha Keshwani is sweet vermicelli served with spicy ried potatoes. Tis traditional Sindhi breakast was his avourite and even I had pleasant childhood memories attached to it because coincidentally it was my ather’s much-loved dish too. Te first time I cooked it or my ather, it got burnt a little. Yet, my ather relished it because his special little daughter had made it. I had mastered this dish by the time my husband’s turn came. It was a perect choice as I was supposed to cook something sweet or the first time in my in-law's home. Ingredients: For vermicelli • 10-15 pistachios, crushed • 2-3 tbsp ghee For ried potatoes • 3-4 green cardamoms • ½ kg potatoes • 2 cups vermicelli • Salt, to taste • 4 cups hot water • ¼ tsp turmeric powder • iny pinch o salt • ½ tsp cumin powder • A pinch o saffron • ½ black pepper powder • 1 cup sugar • ½ tsp amchur powder • 10-15 almonds, blanched and • ¼ tsp red chilli powder peeled • Oil, to ry Method: For Vermicelli 1. Heat the ghee in a pan and put in the crushed cardamoms. 2. Add the vermicelli and stir ry it stirring continuously, taking care to get an even colour. 3. When the colour is brown, add 4 cups o hot water. I you are using the fine, thin vermicelli, 3 cups o water will be sufficient. 4. Add a pinch o salt and saffron. Cover the pan and simmer to cook. 5. When the vermicelli is almost done, add the sugar and mix well. Simmer it until the water rom the sugar is absorbed. Tin vermicelli cooks aster than the normal variety. 6. Garnish with crushed pistachios and almonds. RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - LOVE BITES Mangalorean Sweet Pulao

Te ﬁrst time I cooked or my husband (then, riend) was in 2001 by Karishma Pais-Kim at a dinner buﬀet or 30, where I prepared were ‘Kharam’, ‘Man- glorean Sweet Pulao’, ‘Bee Mince with Potatoes’, ‘Chicken Jeere Miri’, ‘Pork Indad’ and some vegetables among others. Tese were some o my avourite Manglorean dishes and some o my invited riends insisted I cook Manglorean are. Ingredients: • 4 cups water • Handul o cashewnuts, almonds • 2-3 tbsp ghee and raisins • 3 medium onions, thinly sliced • 500gm Basmati rice, washed • 1 bay lea and soaked or 15 minutes, then • 4-5 cloves drained • 1-2 green cardamoms • 2 tbsp sugar • 2-inch cinnamon • Salt, to taste • 1 star anise Method: 1. Warm the water in a separate vessel. Don’t let it bubble too much beore adding to the rice, else you will lose volume to evaporation. 2. Melt the ghee in a pressure cooker. Fry the slices o two onions till it turns brown. Remove and keep aside. 3. In the same ghee, add the bay lea, cloves, cardamom, cinnamon and star anise. Add the nuts and raisins and roast lightly. Remove some o these nuts and raisins and reserve or garnishing. 4. Add the remaining sliced onion and sauté or a minute or two. 5. Add the drained rice and ry or a couple o minutes until the rice releases its ragrance. 6. Ten add hot water, salt and sugar and mix well gently, so you don’t break the rice grains. 7. I you want a richer ragrance, slowly add 1/2 tsp o ghee on top o the water, but don’t stir afer adding the ghee. Close the pressure cooker and cook until done, which is usually three whistles. 8. Let the pressure escape by itsel. Open and transer to a serving dish. RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - LOVE BITES Mor Kachiyathu

Since I had been my mum’s kitchen helper, I knew a ew basic by Dhanya Samuel recipes to get by afer my marriage. Tis spiced buttermilk curry was one o those. It was a regular eature on the dining table, since it is a traditional are rom Kerala’s Central ravancore district, which is my ather’s origin. In act, I learnt to cook this rom my dad and later refined my technique afer watching my mum prepare it. I wanted to cook something delicious or my hubby to get his smile o approval, which means so much when you are newly married, and decided this was a sae bet! I was nerve-wracked about my in-laws reaction to it, but they loved it too, so it was double-whammy! Over the years, ‘Mor Kachiyathu’ became one o my husband’s avourite dishes and has become my signature dish too. Ingredients: • 2 cups thick curd • A handul curry leaves • 2-3 green chillies • 4-5 shallots, sliced finely • 1 tbsp grated coconut (optional) • ½ inch ginger, chopped finely • 2-3 tbsp coconut oil • 3 garlic cloves, chopped • ½ tsp mustard seeds • ½ tsp turmeric powder • ½ tsp enugreek seeds • Salt, to taste • 2 dried red chillies

Method: 1. Blend the curd with green chillies, grated coconut and a little water. Add- ing the grated coconut is optional, but it enhances the ﬂavor and also helps to thicken the curry. Add very little water or the gravy will become runny. 2. In a pot, heat coconut oil and crackle mustard seeds. Add enugreek seeds, dry red chilli and curry leaves. 3. Add the shallots, ginger and garlic and sauté till golden brown. 4. Add turmeric powder and mix well. 5. Remove the pan rom the heat and pour the beaten curd mixture. Stir well and place back on low heat. I the pan is too hot, the curd will split. 6. Season with salt. Add more water, i necessary. 7. Stir well and continue cooking on a low ﬂame till you can notice small bubbles at the outer rim o the pot. RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - LOVE BITES Paneer Makhani

I met my spouse through shaadi.com. During our ﬁrst meeting, by Niti Agni he told me that he craved or home cooked ood since he lived overseas or over eight years. So, when he came home to meet my parents, I decided to cook something special or him – ‘Paneer Makhani’. He liked this dish a lot and that was the beginning o our love story!

Ingredients: • 1 tbsp butter • ½ tsp turmeric powder • 1 tbsp ghee • 1 tsp Kashmiri chilli powder • 3 green cardamoms • 1 tsp coriander powder • 1 inch cinnamon stick • Pinch o black pepper powder • 4 cloves • ½ tsp cumin powder • 1 tsp cumin seeds • Salt, to taste • 1 inch ginger, ground to paste • ½ tsp garam masala • 6 garlic cloves, ground to paste • 250 gm paneer, cut into small • 3 green chilies (remove stem and pieces slit lengthwise) • 1 cup milk • 1 ½ cup tomato puree • 2 tbsp resh cream • 1 tbsp kasoori methi • Some coriander leaves, chopped

Method: 1. Heat ghee and butter in a pan. Add cardamom, cinnamon and cloves to it. Sauté or 10 seconds. 2. Reduce the flame to medium and add cumin seeds. When they start crackling, add the ginger-garlic paste. Fry or ew seconds until the raw flavours are gone. 3. Add the green chillies and the tomato puree. Stir and cover the pan with a lid. Cook on low flame or 20 minutes. 4. Remove lid, and raise the flame to medium flame. Crush the kasoori methi using your palms and add it to the gravy. 5. Add Kashmiri chilli powder, coriander powder, turmeric, black pepper powder, cumin powder, salt and garam masala. Cook on medium heat or RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - LOVE BITES Dal Fry

Tis is what I had cooked or my wie, Farrukh Shadab Ansari, by Mohammed Shada the ﬁrst time afer marriage. It was good enough to prove her that I at least knew the ABCD-ALs o cooking! I recently cooked it again to revive our old moments where we had all the time to cook together, without the worries o chores and a busy lie.

Ingredients: • 1 cup moong dal • ½ tsp Kasuri Methi • 2 tbsp oil • 1 tsp cumin seeds empering: • 3 green chillies, slit • 1 tbsp ghee • 1 medium onion, ﬁnely sliced • ½ tsp cumin seeds • 2 medium tomatoes, chopped • 5 garlic cloves, crushed • ½ tsp turmeric powder • ½ tsp red chili powder Garnish: • Water, as required • Coriander leaves • 1 tsp garam masala powder • Juice o 1 lemon • Salt, as per taste

Method: 1. Wash the dal and cook it in a pressure cooker with enough water till it’s well cooked, but not mushy. 2. In a pan, heat oil. Add cumin seeds and allow it to crackle. 3. Add green chillies and ry or ew seconds. Add sliced onion and ry till slightly brown. 4. Add tomatoes, mix, cover and cook till the tomatoes are sof and water rom the tomatoes dries up. 5. Add turmeric, red chilli powder, boiled dal and water (as per your pre- erred consistency or the dal). 6. Mix well and simmer or 5 to 6 mins. 7. Add garam masala powder, lemon juice and salt. RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - LOVE BITES Strawberry cup cakes

It is a tradition in Indian households that the daughter-in-law cooks by Priya Shiva something sweet as her first dish. When I entered my in-law’s kitchen the first time, I was under immense pressure because everything was new around me and I knew that my mother-in-law is a wonderul cook. We had invited some riends and relatives who could not attend the wedding or dinner and the only responsibility I was given was to make a good dessert. I saw a bottle o Hershey’s chocolate sauce and a box o strawberries in the rerigerator and decided to bake a cupcake to impress everyone. It turned out to be a runaway hit with all our relatives praising it. Ingredients: • 1 cup, resh strawberries, cleaned and chopped • 1 ½ cup whole wheat flour • 1 cup sugar • 1/3 cup unsalted butter • 1 cup milk • ¾ cup milk powder • 1 tsp vanilla essence • ¼ tsp salt • 1 ½ tsp baking powder • 1 tsp baking soda

Method: 1. Preheat oven at 180°C. 2. Pulse the strawberries in ood processor until you get a smooth puree. 3. Sieve wheat ﬂour and keep it aside. 4. Mix sugar and butter in a bowl until the sugar completely dissolves. Add milk and blend it well. 5. Add wheat ﬂour and milk powder slowly to the mix and blend it well. Make sure there are no lumps in the batter. Add baking powder, baking soda, vanilla essence and salt and mix it well. Add strawberry pulp and blend it well. 6. Grease some cupcake moulds or cupcake liners evenly with oil and pour the batter in it. Fill each cup halway. RELATED TITLES Documents  Lifestyle  Food & Wine

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RECIPES - LOVE BITES

Srikhand by Alka Keswani Almost 17 years ago, Deepak and I were invited to his Maharashtrian riend’s wedding. I was astonished to see my better hal relishing the ood, especially the ‘Puri Shrikhand’, because he is an unussy and uninterested eater. For the first time, I saw him really enjoy his ood and was happy that I had finally ound something he would savor. I asked my Maharashtrian neighbour or the recipe o ‘Shrikhand’, purchased all the ingredients and headed straight to Deepak’s home. His younger brother and I worked hard all day, tasting and adjusting the flavors, till the ‘Shrikhand’ tasted like the one we enjoyed the day beore. When Deepak returned, he was surprised but sportingly tasted my effort. No, he didn’t jump with joy or flatter me with praises, but that little twinkle in his eyes and a simple ‘’Tank you’’ said it all!

Ingredients: • 1 ½ cup thick curd • 1 cup powdered sugar • 4-6 strands saﬀron, soaked in 2 tbsp milk • ¼ tsp cardamom powder • Chopped pistachios, or garnish

Method: 1. ake a muslin cloth and pour the curd over it. 2. Gather the ends o cloth to make a potli. 3. Hang it in a way that the whey rom curd drains out. 4. Hang it in a place that is not too hot or else the curd will sour. 5. Afer two to three hours, strain/sieve the curd through the muslin cloth to get a smooth creamy curd. 6. Add remaining ingredients and whip the mixture well. 7. Rerigerate or 1-2 hours beore serving. 8. Garnish with chopped pistachios. Goes well with Puris.

Photo, text and recipe Gulab Jamun by Shirisha Sharma A ew days beore my engagement, I proudly told my husband that I would this sweet dish or him. I only knew how to cook Kheer and Gulab Jamun rom the ready-made packs available in the market back then, but I could not ﬁgure when to cook it or him as my house was ull o relatives, preparing or my engagement, and we were expecting RELATED TITLES Documents  Lifestyle  Food & Wine

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MIXUP

�� L’amore French is the preferred language for love and romanticism, and this month, we could not RELATED TITLES Documents  Lifestyle  Food & Wine

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MIXUP

Parfait Amour

Ingredients: • 45 ml Grey Goose • 15 ml riple Sec • 5 ml Fresh lemon juice * • 60 ml Cranberry juice • 20 ml Monin Violet ** • 2 dash Angostura bitter

Method: 1. Shake all ingredients in a chilled shaker. 2. Double strain into a chilled martini glass. 3. Garnish with an orchid. This cocktail has freshness of sweet * Or substitute with 10 ml sweet lime juice lime and ﬂoral notes of violet. Serve it ** Or substitute with Parait Amour Liqueur with a beautiful orchid on the side to make your special one feel very cher- ished. RELATED TITLES Documents  Lifestyle  Food & Wine

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MIXUP

French Tiramisu Coffee and chocolate together are an irresistible combination, as in the much loved Tiramisu. The French Tiramisu is a cocktail from mixologists of Grey Goose for your after-meal chocolate cravings.

Ingredients: • 45 ml Grey Goose • 30 ml Coﬀee ice cream * • 30 ml Espresso • 15ml resh cream

Method: 1. Shake all ingredients with some crushed ice. 2. Pour into a chilled martini glass. 3. Garnish with coﬀee beans on top

* Or substitute with Chocolate ice cream RELATED TITLES Documents  Lifestyle  Food & Wine

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MIXUP

South of France

Ingredients: • 30 ml Grey Goose L’Poire • 15 ml Strawberry Puree* Southern France is home to • 5 ml lime juice one of most beautiful scen- • 90 ml sparkling wine ery including French Riviera, Midi, and Corsica. This place is Method: hence one of the most desired 1. Shake the Grey Goose, strawberry/raspberry location for lovers of all ages. puree and lime juice. Grey Goose pays a tribute to 2. Pour into a champagne ﬂute or Collin’ this romantic location by nam- 3. op up with sparkling wine or champagne. ing their signature cocktail after (And a proposal ring, i you please!) it. This sparkling wine cocktail should be a good companion * Or substitute with Raspberry puree on a Valentine’s date. RELATED TITLES Documents  Lifestyle  Food & Wine

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THE GUARDIANS O EXQUISITE

Ian Logan, International Brand Ambassador of Chivas Brothers was in India recently to ask a select group of whiskey connoisseurs about which was the best whiskey that could be bottled as the Glenlivet Special Edition for 2014. And he tells us why he thinks Scotch is seen as a far more aspirational drink than wine. RELATED TITLES Documents  Lifestyle  Food & Wine

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SPIRIT-UAL

When Ian Logan first stepped into the a dram o whisky rom Speyside by Scotch is seen as a ar more aspi- realm o the whiskey cellar some 26 name and the entire town o Spey- rational drink than wine. And I years ago, little did he know he would side and all the distilleries started believe whisky will be the winner become the torchbearers or one o the calling themselves Glenlivet. in this battle to capture the markets biggest brands o scotch whiskey ever rom wines. known to mankind. For ten years, he Afer a prolonged battle or trade- has been the brand ambassador or mark, John Grant Smith, son o JS: ell us a bit more about the tast- Glenlivet, a job that entails traveling George Smith, the maker o Glen- ing session you were part o in Delhi. across the world, getting off the plane livet who literally had to battle IL: It was a lot o un and whisky at odd hours, walking through count- bootleggers and smugglers to keep or sure. And then we asked the less airports and amassing countless his distillery running, got the exclu- gathered dignitaries to taste and requent flyer miles. sive rights to call his creation Te tell us which whisky they liked the Glenlivet. Tere was the prohibition, most out o the three. Tat one will I’m still not clear who conceptual- two world wars that Te Glenlivet be bottled as a special edition, Te ized the idea, whether it was Ian or not only survived, but thrived in Glenlivet Guardians Chapter whisky, Master Distiller Alan Winchester, and came out a winner. owards to be released in 2014. but what they are out to do right the end o prohibition in the conti- now has probably never been done nental United States, Te Glenlivet We are doing these tastings all over in the history o scotch whiskey. Tey accounted or nearly 50 per cent o the world with the three whiskeys are creating history by asking con- the Scottish single malt market. We that Alan Winchester, our Master noisseurs what they think is the best must be doing something right in Distiller has chosen, reaching out to whiskey made by Glenlivet or 2014 carrying on the traditions to have the true aficionados o Te Glenlivet release. Jaswinder Singh got a chance won the Distillery O Te Year - people who really enjoy a dram o to speak to Ian Logan when he was in award 5 years in a row out o the the pure, as we call it in Gaelic, and Delhi doing just that. past 7 years. then Alan will decide which one to bottle. Jaswinder Singh (JS): I’ve heard JS: A lot o wine makers are bringing many stories o whiskey labels and in their produce to the Indian shores JS: Which is your avorite in Te the amilies that brought those drinks more recently. Te Glenlivet, as you Glenlivet line up? to lie with their steadast dedication said, has survived many battles in its IL: I have a ew bottles at home, but to perection. Some stories seem an- past. In this battle with the wines o I must say I have a particular affinity tastic, but nonetheless evoke a great the old world and the new, who do to the 18 year old. Tat one was just sense o belonging towards the partic- you think will come on top to be the the way I like it, not too spicy on the ular brand. What is the Te Glenlivet winner, wine or whisky? nose, but firm and robust on the pal- story that sets it apart? IL: France, you will be amazed to ate. I’m looking or my next one and RELATED TITLES Documents  Lifestyle  Food & Wine

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A FEAST CALLED LOVE

is not setting on which legendary Did you forget to make love stories are built! So why not ulia Child once stated, “I think dinner reservations at rekindle your romance by cooking careul cooking is love, don't J a meal or your beloved and en- your darling’s favorite you? Te loveliest thing you can joying it in the intima restaurant this Valentine’s cook or someone who is close to your home, where you have eyes RELATED TITLES Documents  Lifestyle  Food & Wine

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A MEAL TO REMEMBER

L�� B��

Ingredients: • 300 gms lobster meat • 1 cup o hot lobster stock • 1/2 cups tomato paste • 1/2 cups chopped onion • 1 1/2 cups chopped celery, including leaves • 1 1/2 cups chopped carrot • 1 pinch thyme • Parsley, or garnish • 1/2 teaspoon saffron Lobster Bisque, as prepared by Che Johnson Manjooran, Rainbow Steak House, Dubai. • 2 tablespoons reshly ground black pepper • 1/4 cup cornstarch S�� L�� S�� W�� at 200°Celsius and decorate with a • Cooking cream or finishing One reason why people shy rom scoop o vanilla ice cream,” she adds. cooking a meal or their Valentine Besides ood, also pay close atten- Method: is because they think that putting tion on the kind o drinks that will 1. Fill large stockpot with water and together a spectacular spread will accompany the meal. Don’t be shy bring to a boil. Tere should be be a stressul affair. Audrey Pravata, to experiment with different types enough water to cover lobsters. 2. Place the lobster meat in boiling wa- Head Che o Maybury in Dubai ad- o cocktails. “raditionally, mar- ter, afer the meat is cooked, remove it vises that the most important thing garitas are all about orange, lemon, rom the water. Keep aside the lobster is to make what you know and avoid salt and lemon white colours. But stock. venturing into unknown dishes, go ahead and make your margaritas 3. Sauté onions, celery, carrots, thyme, especially or Valentine's Day. “Te with Cointreau, lemon and or resh parsley and saffron in another pan. best meals at home are ofen the strawberries,” recommends Che Add the remaining lobster stock, ½ cup o tomato paste.and bring to boil. ones made with lot o tasty items, Che Sandeep Pande, Executive Che Let this simmer. Meanwhile, add the so choose good quality ingredients o Renaissance Mumbai Convention remaining ingredients. to be sure o success. Plan a meal Center. And why stop at just the 4. Stir or another 5 minutes in a slow that you can prepare in advance so ood and drinks? Accentuate the ro- flame so that the bisque thick ens. you don't spend the evening in the mance with some lemon and orange 5. Add cornstarch to thicken the consistency and add salt to taste. kitchen,” she suggests. scented candles to carry the Mar- 6. Finally, finish with cream and parsley When asked how she would plan gherita flavours in the air, the che her Valentine’ ls, she would mischievously adds. Ultimately, it is RELATED TITLES Documents  Lifestyle  Food & Wine

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A MEAL TO REMEMBER

A M�� S�� V��

Plan, prepare, execute: Avoid leaving things or the last minute. Plan the menu careully with some creative thinking. For instance, prepare a simple Caprese salad. Buy some Burrata, Pilati sundried tomatoes, good quality Portuguese olive oil, 21 year old aged Modena rebbiano balsamic vinegar, sea salt and resh basil leaves. Use your imagination and mix these to put together a salad that will wow. Serve it with some chilled Baileys shots that masquerade as petit ours and you are well on your way on a no-uss Romantic sojourn.

Keep it simple, silly: Avoid putting Salmon en Crute, as prepared by Che Johnson Manjooran, Rainbow Steak House, Dubai together a menu so overwhelming that your date is intimidated. ry to keep it un and easy to eat. For instance, avoid a soup that is so thick that your partner has to slurp it noiselessly. Or plate the S�� E� C�� ‘Singapore Chicken Noodles’ with chop- sticks, when your beloved is amous or Ingredients: their butter ﬁngers. It is not about show- • 3 tbsp olive oil • 2 X 350g Skinned Salmon Fillets ing your gourmet prowess here, but about • 2 Finely Chopped Onions • 1 Egg Yolk, Beaten making the other person eel at ease and • 3 or 4 Garlic Cloves, Chopped • Plain Flour, to dust have a pleasurable time. • Pastry Sheets • Salt and Pepper

Save the sweets for the last: Tere is Method: nothing like ending your meal on a high 1. Roll out the pastry sheets evenly. sweet note to seal your love affair. And 2. For the filling, heat about 2 tbsp o oil in a large non-stick rying pan. Add finely no, we are not talking about store-bought chopped onions, resh whole spinach and tip in green pesto sauce mix along with basil, chocolate bars or ice creams. Instead garlic, olive oil. Add zest o one lemon and cheese. Season well with salt and try or something different, like Passion 3. Preheat the oven to 200 C and line in a baking sheet on the tray. Fruit Flan with Gulab Jamun, or Rose 4. Skin and bone salmon fillet thoroughly. Pat dry the fillets and season accordingly. Flavored Cupcakes. It’s different, and 5. Spread herb butter on one side o the salmon fillet and spread whole grain mustar could be a signal o better things to come, other. Sandwich the fillets and place it on the centre o the pastry. post the meal! 6. Afer placing the fillets on the pastry, brush the pastry thoroughly with egg y season according to your taste. RELATED TITLES Documents  Lifestyle  Food & Wine

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PHOTO RELIEF RELATED TITLES Documents  Lifestyle  Food & Wine

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POINT BLANK

CRITIQUING THE CRITICS

Chef Michael Swamy is dismissive about food bloggers who moonlight as critics, because their culinary knowledge is often gleaned from the internet. He challenges them to stand in a hot kitchen for 16 hours daily, to consistently churn out meal after meal, and then let someone review their preparations. He doubts most blogger can face this ordeal for more than a month!

tensively about a che ’’s skill while times visiting the same restaurant reviewing a restaurant, acknowledg- several times. Tey never ask or ike any craf, reaching a level ing his role in the establishment’s a particular table, drop hints to o perection in the kitchen L success. Unortunately, homegrown the waiter about their background RELATED TITLES Documents  Lifestyle  Food & Wine

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POINT BLANK

What works against these ood a proessional kitchen. So who gave and your wie’s haircut and said all bloggers is that they think they them the right to deride a restau- your opinions were stupid, how know everything about ood and rant’s menu? would you eel?” Tis is what Marco cooking based on their search Pierre White amously asked in his results rom Google. I challenge Recently, I was working on a V book,‘White Heat’. In them to work in a hot kitchen or 16 ood show where one o the ches a ‘good’ ood critic should ideal- hours daily, turning out meal afer is a young chap who won a ood ly have worked in the hospitality meal and then let someone criticizee competition and now calls himsel a industry or a while and should their preparations. I you read the ‘‘che ’’. o my horror, orget cooking, know the challenges o working with reviews o these bloggers, one ofen finite produce within a fixed span comes across statements like ‘Tis o time and delivering ood that is dish was not the way my mother/ consistent in taste, presentation and aunt/grandmother made it’. How quality. A ‘true’ critic doesn’t run can one compare ood cooked in a down an establishment but suggests kitchen on a mass scale by a pro- areas where the establishment can essional che to something a lady Most food bloggers improve. Te ‘best’ critic is ultimate- would cook or her amily in her ly the paying diner, who will give the kitchen? Te produce, the quantity, take their role of best word-o-mouth publicity or a the time taken,the number o people ‘critic’ literally – they restaurant. involved in both these scenarios are so diverse that their outcomes can’t think they are play- My advice to bloggers is to imagine be weighed against each other. ing that role well writing in a hot, muggy room with only if they run down lot o noise and then ask a che to �� R�� L�� critique your writing. Will you be I bloggers have been elevated to a restaurant. willing to accept their demigod status, it is probably be- about your writing the way you cause o PR managers o restaurants expect them to handle your censure who encourage them review restau- about their ood? rants. Most ood bloggers take their role o ‘critic’ literally – they think Reviewing a restaurant or dinner they are playing that role well only is not about enjoying a ree meal i they run down a restaurant. I a he couldn’t even chop vegetables or showcasing your writing skills. meal was mediocre,why not revisit properly! Yet, he calls himsel a It’s about being honest to yoursel the place beore writing it off? One celebrity che. Another blogger, who and the people who will read your meal is insufficient to judge a restau- earlier worked or a wine magazine, articles, and by extension, the exis- RELATED TITLES Documents  Lifestyle  Food & Wine

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COUNTER-POINT

“FOOD BLOGGERS MEDIAARE A IN THEMSELVES”

Sameer Malkani, Co-founder of Food Bloggers Associa- tion of India believes that restaurants and food bloggers in India are aware that blogging is a powerful media. While he accepts that a couple of bloggers may have misused their power by being over-critical, he believes these are RELATED TITLES Documents  Lifestyle  Food & Wine

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COUNTER-POINT

CaLDRON: How would you define trained chefs. Despite this, do you CaLDRON: Do you think that food a food blogger and a food critic, think they can objectively evaluate bloggers are unbiased in their re- respectively? a restaurant’s menu and find flaws views of cuisines and restaurants, in the way a dish is prepared? as compared to the food reviewer Sameer Malkani (SM): Tere is no from a media company? perect definition or a ood blogger.. SM: Tere are different categories o However, a ood blogger does not ood bloggers . Some only do restau-- SM: Food bloggers are a media in necessarily qualiy as a ood critic. rant reviews while others have recipe themselves. Tey are most definitely Food critics are normally associated blogs. Some ood bloggers have a unbiased about the ood. Te blogger with restaurants. A ood blogger may culinary travel blog, while others have community is very strong and we at have just a recipe blog experimenting a mixed blog. It clearly depends on FBAI plan to build relationships with with his/her cuisine at home. Or, i the kind o bloggers one looks at. the community across India over the ood blog is only about restaurant By and large, a ood blogger is ex- time. We also hone new talent and reviews, then the blogger through posed to and has the quest or allall are instrumental in kickstarting and experience may cross the fine line, on things ood. From restaurant tastings, seeding over 12 ood blogs in the past occasions. recipes, cooking in their kitchen, read- month. Tis number will grow. ing about ood, watching ood shows CaLDRON: Do you think all food on the V to blogger meets, the expo- CaLDRON: Have you come bloggers qualify as food critics or sure is high. Tis enables a particular instances where restaurants paid reviewers? kind o ood blogger to evaluate a food bloggers for favorable re- dish or ood and judge it according to views? SM: No, all o them do not. Food him/her. bloggers love their ood. It is a pas- SM: At FBAI, we haven't come sion or most o them, who very ofen Evaluation in ood is subjective, al- across any instances so ar. Howev- have regular day jobs and normally ways. It differs rom person to person er, that is not to say that they don't. blog on weekends. Again, as I said unless there is something drastically Also i a review is particular above there are varied kinds o ood wrong with a dish then most bloggers tive, very ofen the PR agency or the bloggers, some who cross the line may might concur on an opinion. A blog restaurant management connects qualiy as ood critics or reviewers. post by a blogger is clearly their opin- with the ood blogger to 'request' or a ion on a dish. change in negativity. CaLDRON: Do people who have trained in the hospitality industry CaLDRON: Do you think most make for good food critics and food bloggers are unnecessarily reviewers? critical of restaurants? RELATED TITLES Documents  Lifestyle  Food & Wine

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FACE OFF YOGURT, FROM PLANT 'MILK' We ask two individuals their opinions about whether they would opt for this non-dairy milk and this is what they had to say. RELATED TITLES Documents  Lifestyle  Food & Wine

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FACE OFF

People with gluten and lactose intolerance as well as vegans, ofen miss out the healthiness o dairy products like animal milk. Not to mention the glorious taste o reshly churned butter or the beneﬁts o probiotics in yogurt. However, there is hope or them. Scientists recently developed plant-based milk, which can be used to make yogurt. Close on the heels o this announcement, a rozen yogurt company, CBY, partnered with Silk Almondmilk to create the vegan Silk Vanilla Almond Fro-Yo.o.

assy Gillitwala: Since I moved to Syd- Dr Manisha Sharma, Mumbai: ney rom India in 2013, I started reading Would you go for plant based non-dairy milk are rich sources o the ingredients o every product I pur- milk? vitamins, minerals and carbohydrates chased and saw that companies mention with low glycaemic index, antioxidant the presence o any allergen, like gluten, compounds and dietary ﬁber. In terms sulphites, nuts, lactose or crustaceans, on o calories, these products have less than every product pack. It made me realize 1 percent o the at ound in cow’s milk. that ood allergy is a serious issue and Despite these health beneﬁts, I would could pose health risks in certain individ- still not want to try this out. Tis is also uals. So, i dairy milk can be substituted because I am not lactose-intolerant. by healthier options like plant-based milk or non-dairy milks depending on one's nutritional need and dietary restrictions, then it is a great idea.

assy Gillitwala: I am not lactose-in- Dr Manisha Sharma, Mumbai tolerant, nor am I a vegan, neither am Have you tried any similar tried almond milk and hazelnut milk. I trying to shed weight. Yet, I tried soy kind of lab-grown food Probably because I am a cow milk milk a couple o years ago out o sheer drinker, I did not like the ﬂavor o this curiosity. I did not quite like its taste product? plant-based milk. I ound th and thereore I did not make a habit o grainy and unnatural tastin having it regularly. it afer that.

assy Gillitwala: As long as there is no Dr Manisha Sharma:: It depends. Right risk attached, I think there will be takers now, the number o consumers who will or such products. Tese could include Do you think plant based milk opt or alternative milk is low. But they vegans or people who don’t have dairy is a fad, nothing more? are still there. I they convert to regular products, are lactose intolerant, want buyers o these products then plant-based to lower their cholesterol or who like to milk might just become a trend. Oth- make healthy lie choices. Tough there erwise, it will be a ad, much like how are many alternatives like soy milk, rice mock meat was. milk, almond milk, coconut milk, hemp milk and other ﬂavoured and unsweet- ened varieties on the market shelves, there is still a long way to go beore these RELATED TITLES Documents  Lifestyle  Food & Wine

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KITCHEN KIN

rowing up in a amily Gran a hotel in Aditya Bal watched his maternal grandmother rustle up delicious meals with passion. Afer a success- ul modeling career spanning eight years and a short stint in Bollywood, he decided to head to Goa to pursue what he did best: cooking. A chance meeting with NDV Good imes gave his culinary skills a new direc- tion and today he is the channel’ anchor-che on ‘Chakh Le India’.

Aditya’s wanderlust or local and most celebrated cuisines rom across India took him to places including the bustling Punjab towns, the cul- tural Bengal hubs and the bohemian Goa spots. Te mouth-watering results were ‘Amritsari Paneer Bhurji’, ‘Kosha Mangsho’, ‘Goan Prawn and Mango Ambotik’, ‘Malabari Prawn Curry’ and ‘Moru Sambhar’. His book, ‘Chakh Le India’ has simple recipes that promise to celebrate a delectable east that is wonderully Indian. He spoke to Parul Pratap Shirazi about his unapologetic love or ood and his eagerness to explore this wonderul space. "WE CAN'T Parul Pratap Shirazi (PPS): there any speciﬁc cuisine you veer towards? Aditya Bal (AB): At present, I’m FATHOM MOLECULAR going through a conused phase, RELATED TITLES Documents  Lifestyle  Food & Wine

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stand what he can do.

PPS: Do you appreciate the innovation that is taking place in traditional style of cooking? AB: I think it is great and necessary. Te act that there is so tion in the spectrum o Indian cooking guarantees that our cuisine will keep improving in certain ways. Tere is so much stuﬀ that’s rooted in tradition but we haven’t documented it.

Also, innovating with Indian cooking takes a lot more skill than we realise. It’s great to talk about tradition, but when people say that a particular dish isn’t authentic, I tell them authentic. I get many emails saying t was not the right way to cook and I reply that it was my way to do it. I get inormation rom various sources, books, the internet and then I cook a dish in my own way.

PPS: AB: I’m not a big lar gastronomy and I don’t know how it will work with Indian ood. But I am happy or those who are I don’t understand, though, one can sustain the whole molecular gastronomy aspect in our countr the business perspective. People tried it with ‘Smokehouse Room’ and ‘ Aditya's book, Chakh le India Tey had good stuﬀ, but they bombed. ingredients – or instance, Kashmiri We can’t athom molecular gastronomy chillies or hing or cockscomb ﬂower – PPS: alking about V chefs, what new in Indian cuisine. We need time! to do it the right way. Folks think that roles will we be seeing you in this year? the ood is generally very heavy and RELATED TITLES Documents  Lifestyle  Food & Wine

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see them grow. It’s all about growth by the kilo! I’ll sell 20 kilos in a day and one should have a menu every week o the establishment and not the 50 be done. keep it cyclic. I’m planning to e individuals involved in the kitchen. Te slowly and do different things. Globally, whole scene is a bit hollow. PPS: But there are some establishments everyone is returning to traditional cui- like that, even now, in Purani Dilli! sine and is culling out orgotten recipes. PPS: So does that mean that a fine- AB: Sure they are. Tis is what I would Look at Masterche Australia; it is all s dine experience is still better in a like to do with Kashmiri ood person- simple and gorgeous, but still standalone than a 5 star, because chefs ally. I have a repertoire o 300 regional looking. have better control there, rather than recipes to draw rom, but that is why I giving into purchase managers? said that I am conused. I want to select PPS: So besides Masterchef Australia, AB: Absolutely! See in Indian cuisine, some o these dishes and then add a ew which other cooking shows do you there are no shortcuts. Te best ood I pahari dishes in my catering business. enjoy watching on the V? have eaten was cooked on wood and in I have some handwritten recipes that AB: I enjoy watching Kylie Kwong, big handis rom start to finish. Tis is I jotted down when I watched people Jamie at Home and Jamie’s 15 minute what I find undamentally wrong with cook or me. And I am tempted to add meals. Cooking or me the Indian restaurant system. Most those to my repertoire too. But I am having time’; it’s about using the time places have the 4-gravy system includ- trying to resist this temptation because you have well. I suggest t ing Makhanwala, Jalriezi and Kolha- i I put them all out there, I would not cook at home ofen; not just b puri on their menu. I I see these on a be able to ocus on quality. Maybe I healthier but because it’ menu, I won’t eat in that restaurant. Te will just have 100 odd dishes at a time, able. best ood I have eaten is where time has and prepare them on a rotation basis. I been taken to think, plan and prepare seriously have not decided on out that it. I’d like to do that – find some space part yet. in Gurgaon where I cook in handis on wood or a couple o hours. I just need PPS: Sounds good! that open space and I will sell the ood AB: I have been contemplating that

B�� F�� S�� / Prawns ﬂavoured with a homemade spice paste, baked in butter with a squeeze o lime.

Ingredients: For berry burry masala • 2 onions julienned • 1 ½ tsp coriander seeds • 1 tsp chili powder • 12 cloves o garlic • 1 star anise • 1 1/2 tsp turmeric powder • 1 stick o cinnamon • 2 cloves • 1 cup red wine vinegar • 1 ½ tsp cumin • ½ tsp ennel seeds • 3 bsp sugar • 1 ½ tsp peppercorns • Salt, to taste • 50 ml oil

For the butter ried scampi RELATED TITLES Documents  Lifestyle  Food & Wine

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PHOTO RELIEF RELATED TITLES Documents  Lifestyle  Food & Wine

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ASK THE EXPERTS EXPERTSASK THE Stumped about a dish that did not turn out right? Let our expert chefs guide you through all your cooking dilemmas so that you can create the dish of your dreams. I want? to get a tried and tested help prepare or eat communally. casia leaves, or instance, or make recipe for Kaya paste. Tis is a I had thought of tacos, fondue or angra Sui Mai. You can find the green pandan bread spread that Sloppy Joes. Tis won't be for a recipes or these on www.cheat- is very famous in Singapore and I party but more like a bonding or large.in. would love to cook it. hangout session so the food has Rahul Arora to be relaxed too. I realized that I have lot of black Kolkata Maria Charles grapes at home. Please give me Boston some ideas on what I can do with Chef Ranveer Brar: o make them, other than making wine. Chef Ranveer Brar Kaya paste, you need 10 eggs, 450g : Why not have Can I add sugar and reduce it sugar, 20g reshly pressed pandan your own Mac’N’Cheese party? and then use the mixture for cake juice or leaves and 500 ml coconut Alternately, you can serve baked frosting? milk. Whisk the eggs and sugar pasta with different toppings, or Liz Alice together, mix in the coconut milk instance, lobster, clams, smoked Mumbai and add in the pandan juice or chicken, crisp bacon, etc. You can leaves. Next, fill the base unit o a also prepare a couple o sauces on Chef Ranveer Brar: double boiler with water and bring the side, like peppered cheese and make either a black grape chutney to a boil. Add the mixture you classic sauce, which will go with or a compote, and you can even have prepared into the top unit o the baked dishes. Te youngsters use the compote as a topping or the double boiler, stirring every 10 can pick and mix in their meal and cakes. Te recipe or both is almost minutes until the mixture reaches it will give them a chance to catch similar – boil the sugar, drop the a smooth consistency. Afer a hour, on school gossip as well. chopped grapes and cook. You can RELATED TITLES Documents  Lifestyle  Food & Wine

 0  0 108 views  CaLDRON February 2014 - Valentine's Day Special

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Chef Ranveer Brar: Both are the both cream frosting and choco- generally made rom whole wheat, same thing. Here is a simple way late ganache on cake decorations rice flour or moong bean starch. to make whipped rosting cream together? If yes, then what will go Egg, Iye and cereals are added to at home. Chill the bowl and whisk first and how? noodles made rom wheat flour attachment o a stand mixer or Kavita Dhayal in order to give noodles different 20 minutes in rerigerator or or Bangalore flavor and colour. 5 minutes in the reezer. Remove Chef Ranveer Brar: and pour 3 cups o heavy cream or Te ganache I want to try my hand at making whipping cream in the cold bowl. always goes first on the cake. You ghee at home. My last attempt re- Whisk it till it thickens, and then could apply it evenly with a pal- sulted in me getting a very cloudy gradually pour in 5 tbsp granulat- ette knie or melt it and pour over liquid that did not taste like ghee ed sugar. Continue to whisk till it the cake or a shiny glaze. Te at all. What did I do wrong? whipped cream can be used either orms sof peaks. I you want to What is a foolproof way to make in layering the cake or could be use vanilla essence, add a couple o ghee with minimal efforts at piped as rosettes on the border o drop and then whisk some more home? chocolate rosted cake. until the cream is smooth and stiff Lata Sharma peaks orm (the cream will stand Bhivani I am planning to make some up straight when the whisk is thupka with the assistance of my Chef Ranveer Brar: raised). You are now ready to use help who is from Sikkim. I think this on your cakes. doing the right thing, however, the noodles that are used in this you didn't cook it or long enough. dish are called ibetan noodles, Since peas are in season, I wanted Cook it some more and you will but I am not sure. What is the to store them. What is the best get ghee. right name of these noodles? method of preserving peas, in I want to know how are these way that their colour and sweet- Tere are two simple ways o mak- noodles different from the regu- ness is retained? ing ghee. Te first is to collect ull- Padma Modi Singhal lar noodles one uses for Chinese at cream or malai or a ew days. Indore dishes? Blend this in the mixer and then Anuja Kamra Balasubramanian heat it on a slow flame in a vessel. Chef Ranveer Brar: Te best Gurgaon Eventually the ghee will come to way to preserve peas at home is the top and solid will brown at the to blanch them in boiling water Chef Ranveer Brar: You can make bottom. beore reezing them. Tis ensures thukpa using any kind o noodles. that they retain their bright green But traditionally, they are made Te second method is to make RELATED TITLES Documents  Lifestyle  Food & Wine

 0  0 108 views  CaLDRON February 2014 - Valentine's Day Special

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ROADSIDE CULINARY HEAVEN MATIA MAHAL RELATED TITLES Documents  Lifestyle  Food & Wine