A Culinary Journey with the Masters Volume 2 | Issue 5 | `300 Climate Solutions by Chefs As the next generation urges action for a planet free from Climate Change, Chefs look for solutions to address this catastrophe Editor’s Note Food enthusiasts and fellow Chefs, Welcome to the eleventh issue of Cuisine Digest magazine for Chefs! The challenge of climate change, the food security conundrum, the problem of indiscriminate food wastage – have become the talking points of our discussion towards leaving a sustainable legacy through responsible cooking. We continue our thrust on looking at ways in which Chefs can garner their efforts towards becoming, and making their guests too, more responsible to leave a legacy of “good, clean and fair food” – which is flavoursome, tasty, healthy and of great quality. This is in sync with the Indian Federation of Culinary Associations (IFCA) hosting its 8th International Chefs Conference adopting the theme of ‘Eat Right. Power a Healthy Planet’ – a step towards sharing the idea that each Chef can act with respect towards our culture and heritage. Life on earth is inevitably changed by the actions of people, including actions that lead to change and loss of biodiversity. Maintaining life on earth in a healthy state means sustainably using biodiversity, conserving it and sharing its benefits in ways that enable survival, evolution and change. Well-managed and healthy life on earth is essential to support people, individuals, communities and the ecosystem. Talking about international food, we try to understand Thai cuisine from the point of view of a Thai lady who has made India her home. With a legacy of Kashmiri Pandit cuisine in his family, Chef Rahul Wali shares the food from paradise on earth. Diwan Gautam Anand gives a historical context to the famous Indian rice preparation – the Biryani. The knowledge of Ayurveda can add substance to the food that you put on your menu, reveals Rishi Agarwal. In our ingredient section, the onion is the teller of its own tale in ridden with pungent flavours. And as winters approach, it is time to ring in the festive season with mithais – how Indian sweet delicacies are popularly known. Chef Vikas Chawla makes a case for the reigning sweets in the south Asian terrain. Get to know about the global culinary events in Chef Buzz, and mark the important days for Chefs on your calendar. For more, do visit our website for more: www.CuisineDigest.co Culinary Regards, Chef Sudhir Sibal Editor Volume 2 | Issue 5 | Cuisine Digest 03 A leading brand. Our Culinary Masters CHEF MANJIT GILL CHEF SUDHIR SIBAL Culinary Director, Cuisine Digest Editor, Cuisine Digest Chef Gill is the President of the Chef Sibal is the former Vice Indian Federation of Culinary President (Hotels) of India Tourism Associations (IFCA), the umbrella Development Corporation (ITDC) body for all the Chefs’ associations with three decades of experience in India. Internationally, he is as a Chef. He is the Ambassador, the Chairman of the WorldChefs’ Cultural Heritage World Chefs Without Borders (WCWB), has represented Committee with over 100 countries as its members. India at the exclusive gastronomic world club of Chefs to Chef’s recipes and food philosophy are regularly featured the Head of States – Le Club des Chefs des Chefs (CCC) in Indian and global news media. and is a WACS-approved culinary judge. CHEF THOMAS A GUGLER GILLES BRAGARD CHEF CHRISTOPHER KOETKE President, Founder- CEO, WorldChefs Secretary, Le Complete (WACS) Club des Chefs Culinary LLC With hundreds des Chefs (CCC) An Executive Chef of international French food and a culinary honours as couturier and educator, a Master Chef, this globetrotting entrepreneur – who over a chat with certified by American Culinary dynamic culinary master does world-famous Master Chef Paul Federation (ACF), Koetke comes numerous TV Shows, writes Bocuse – had founded in 1977, the with 37 years of experience. Awarded cookbooks, conducts Master Classes elite club of Chefs to the heads of Chef of the Year for 1996-97 by the globally and is invited to judge states of countries, Le Club des Chefs Chicago Chapter of the International culinary contests internationally. des Chefs, brings his experience to Wine and Food Society and Cooking Fluently conversant in 9 languages, Cuisine Digest. Serving as the CCC Teacher of the Year by the International Chef Gugler leads the WorldChefs Secretary, he promotes culinary Association of Culinary Professionals (WACS) as its President. diplomacy at the international level. (IACP), among others. Photo: Shutterstock Photo: Dr CHEF SOUNDARAJAN SANDEEP ARORA General Indian Whisky Secretary, Indian Expert Federation Leading whisky of Culinary connoisseur Associations in India, Arora (IFCA) has introduced A versatile Chef heading the the nation to premium and rare Kitchens of Mahindra Holidays and whiskies from around the globe. Resorts India Ltd, India as their Director at Spiritual Luxury Living, Corporate Executive Chef, Dr Chef this well-travelled spirit-promoter Soundararajan dons multiple hats – has exclusive whisky experiences as Chairman of the WACS’ Marketing to share – pairing whisky with Committee, Founder General food – and is the ‘Exclusive Indian Secretary of IFCA, and also the Representative’ of the world’s most- Founder of the South India Culinary read whisky journal – the Whisky Association (SICA). Magazine UK. Salva Industrial SA. Sandeep Chanana-India & SAARC Sales Manager +91 98 10 29 85 78 | [email protected] | www.salva.es Volume 2 | Issue 5 | Cuisine Digest 05 Volume 2 | Issue 5 Bi-Monthly Magazine Published By White Plate Network LLP EDITOR Chef Sudhir Sibal CULINARY DIRECTOR Chef Manjit Gill ASSOCIATE EDITOR Urvashi Sibal MARKETING HEAD Reetika Gill CREATIVE DIRecTOR Peali Dutta Gupta ART DIRECTOR Shamik Kundu www.pealidezine.com PHOTOGRAPHY Kapil Mohan Urvashi Sibal CONTRIBUTING WRITERS INTERNATIONAL Chef Thomas A Gugler, Gilles Bragard, Paul Newnham (UN SDG2), Anders Beier and Sune Rasborg INDIAN Chef Sabyasachi Gorai (President, Young Chefs Association of India), Chef Rahul Wali, Chef Vikas Chawla, Subhash Arora, Dewan Gautam Anand, Sirattiya Bora, Rishi Agarwal RECIPES Chef Veena Arora, Chef Michael Swamy, Chef Rahul Wali, Chef Vikas Chawla, Anders Beier and Sune Rasborg Cover Photo: Shutterstock CONTACT US [email protected] for editorial content [email protected] for advertising and subscriptions WWW.cuISINEDIgesT.CO CUISINE DIGEST - WHITE PLATE NETWORK LLP 8173 B-11, Vasant Kunj, New Delhi, India Cuisine Digest does not accept responsibility for returning unsolicited manuscripts and photographs. All unsolicited material should be accompanied by self-addressed envelope and sufficient postage. Printed & Published by Tipish Mahajan on behalf of White Plate LLP and printed at Creative Graphics, 88, DSIDC Complex, Okhla Industrial Area, Phase I, New Delhi 110020. Editor: Sudhir Sibal DISCLAIMER: The opinions, beliefs and viewpoints expressed by the various contributors to this publication as well as the recipes do not necessarily reflect the opinions of Cuisine Digest and we do not hold responsibility for the outcome of the recipes shared here. © Reproduction in whole or in part without written permission of the publisher is prohibited. All rights reserved. On the Menu PORTION AWARENESS Carbs & Starches | 39 When planning your dishes, look for whole grains, and be creative by using ancient grains, advises Nestlé Professional COVER STORY REGIONAL CUISINE Nutripro COLUMNS Climate Action by Chefs: Mission Possible? | 10 Flavours from Paradise on Earth | 32 A HealthY PLANET Stirring with protests, the world is witnessing a wave of activism It is impossible to not fall in love with the incredible scenic beauty of BEVERAGES It is time for the Chefs of against climate change where young people are out on the streets the Kashmir valley. One can only imagine how wondrous its cuisine the world to step forward demanding a healthy planet legacy from adults. Chef Sabyasachi offerings would be! Chef Rahul Wali helps us find out. A Perfect Partner | 52 and espouse the cause of Gorai makes a case for Chefs to jump right in with all the actionable | Wine is a convivial beverage sustainable food points in our domain – food Biryani: Chronicles of Taste 36 offering even the less-initiated India has since the earliest of times been a fountainhead of tastes production | 22 an opportunity to discover it as and flavours – playing with and adapting external influences, says ANCIENT SCIENCE a delicious condiment with most hobby historian Diwan Gautam Anand FOR A SEASON | foods, says Subhash Arora Just as we make lifestyle Approaching Menus from Ayurveda 18 changes to adopt to the In our new knowledge series, Rishi Agarwal shares how the ancient INGREDIENT cycle of seasons, we must wisdom of Ayurveda could bring wellness benefits to diners if Chefs | REGULARS attempt to understand and use it. Here, he discusses how it can I am your Friendly Neighbourhood Onion 40 also review what we eat, The most-oft used vegetable, – for which the famous Chef Julia become part of Chefs’ menus says Ayurveda | 30 Child said, “I cannot imagine a world without onions,” shares its culinarY NEWS Upcoming and recent INTERNATIONAL CUISINE story with Urvashi Sibal CHEF PLUS culinary events from India | and across the globe | 56 Many Chefs are exploring The Authentic Taste of Thai 24 FESTIVE FOOD A Thai lady moves to India, and comes face-to- careers related to but CHEF Calendar face with a version of her homeland’s cuisine