caldron magazine, november 2014

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reviews: delhi, bangalore, Mumbai

learn more aboutsandwiches

twists on street food!

recipes that'll interest your kids

know more about turkish cuisine

explore the land of Te Aroha

Tested: Daawat Brown Rice

Four points by Sheraton, Bangalore

10 cocktail recipes

16 delicious recipes

Do you unDerstanD

Diabetes? page 20

2 CaLDRON Magazine November 2014


Diabetes is the cover story of the month as you've probably seen and one that's quite close to my heart. I'm a Type II diabetic and have been so since I was 27 years old. Blame it on my typical Taurean obstinacy, but I was in denial for years and even after that never really took the time to understand the disease completely. The quiet, deadly thing it is, it thrived and grew, while I ate, drank and made merry. Many years

after onset, I found my body exhibiting disturbing symptoms, which on researching, I found to be of a most serious nature indeed - the damage to vital organs had begun.

Diabetes is easy to control given the will to do so; will that I have recently discovered, very late and hopefully not so late that I won't be at the 10th Anniversary party of CaLDRON Magazine. All it takes is first the understanding of diabetes and how it functions. After that it is a matter of implementing a degree of lifestyle change - healthy eating and regular exercise. When you read my article on the Quaker Oats Smart Heart Challenge, you'll find that the consumption of oats can be a game changer. Find your own special niche in the wide wide world of healthy eating, which surprisingly, can be quite delicious.

When understood and adjusted to, all of us can lead very normal lives with Diabetes, provided we start early.

In this issue, we've also introduced the 'Tried & Tested' column by Parul Pratap Shirazi. Parul plans to check out new products on the market and share the results with you, thus helping with the apprehension all of us have with trying new products for regular needs.

As always, do write in!

Stay well.Sid

EDITORIAL & CREDITS


ContentsPEREnnIALSEditorial / 3Born this month / 6Faces in this issue / 7Meet the Team / 8Ask the Expert / 70Listings - National / 116Listings - International / 118

COvER STORyThe Silent Killer Becomes Vocal / 26

REvIEwSDeLHI/NCRFor the Love of Flavor, Fragrance and Fancy / 10Revival Days for the Deli / 12

BANGALOReMamagoto Musings / 14A Royal Feast for the Senses / 16

MuMBAIMarwari Tyohar / 18

FOOD & FLAvORSStreet Food Reclassified / 32Sandwiches: Destined for Comfort Food / 44What Kids Want! / 52Say Merhaba to Turkish Cuisine / 64Cool Extravaganza / 72Tried & Tested: Daawat Brown Rice / 96

EvEnTSAnnual Chef Awards 2014 / 62

ROAmIng ROvERTe Aroha: Of Passion and Prosperity / 102Quick Bytes: Four Points by Sheraton, Bangalore / 110

ALCOHOLThe Vodka that Won the Kremlin / 78Raising the Spirit / 82

PEOPLE yOu SHOuLD KnOwSarah Todd / 20Ondrej Pospichal / 74

KnOwLEDgE THAT EmPOwERSStill on Top of the Game / 24Coffee in Your Alarm Clock / 31Get Those Lustrous Tresses / 42The Call of the Oat / 98

RECIPESNON VeGeTARIANChicken Roulade / 22Pulled Pork Sev Puri / 38Chicken Sausage Panini in Mustard Mayo / 50Turkey and Cheese Wrapini / 54Cinnamon and Honey French Toast / 56

VeGeTARIANJiwa Atta Mexican Tofu Quesadilla / 28Vada Pav Slider / 34Pesto Pani Puri / 36Polenta Halwa / 40Classic Tomato Mozzarella Sandwich / 48Almond Muesli with Blueberry Compote / 58Spinach and Cream Cheese Wrap / 60Turkish Dolmas / 66Baklava / 69Tex Mex Brown Rice / 97Savory Oats Soup / 100

ALCOHOLSense of Goose / 77Stoli Gimlet / 84Stoli Filthy Dirty Martini / 86Stoli Bloody Mary / 88Stoli Big O / 90Some Like it hot / 92Cucumber Apple Cobbler / 94Beer Kazi / 112Citrus Oak / 113Summer Drummer / 113


CHEF AT LARgE wEBSITEhttp://chefatlarge.in

DOwnLOAD THE AnDROID APPhttp://bit.ly/calandroidapp

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The CaLDROn magazine Team

mAnAgIng EDITORSID KHuLLAR (Delhi/NCR)

ASSOCIATE EDITORNATASHA ALI (Bangalore)

COnSuLTIng EDITORVINITA BHATIA (Mumbai)

EvEnTS EDITORPARuL PRATAP SHIRAZI (Delhi/NCR)

RECIPE CuRATORMANISH BHALLA (London, UK)

gROuP mODERATORSRHeA MITRA-DALAL (Mumbai)

BLeSSY BLeSS (Mumbai)

gLOBAL EvEnTS COORDInATORVIJAY NAIR (Dubai)

SuBJECT mATTER EXPERTSSANDeeP SRINIVASA (Coffee)

JASWINDeR SINGH (Wine & Spirits)

SPECIAL PROJECTSRITuPARNA MuKeRJI (Delhi/NCR)

SHRuTI ARORA (Delhi/NCR)CHARIS ALFReD BHAGIANTHAN (Singapore)

DIRECTOR - mARKETIngJASWINDeR SINGH (Delhi/NCR)

[email protected]

DIRECTOR - SALESSAMeeR KHuLLAR (Delhi/NCR)

[email protected]

LEgAL AFFAIRSMOHAN RAJASeKHARAN (Delhi/NCR)


gordon James Ramsay, Jr. (born 8 november 1966)

Gordon James Ramsay, Jr. is a Scottish born British chef and restaurateur. His restaurants have been awarded 15 Michelin stars in total and currently hold 14. His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held 3 Michelin stars since 2001. Ramsay is known for presenting TV programmes about competi-tive cookery and food, such as the British series Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares, along with the American versions of Hell's Kitchen, Kitchen Nightmares, MasterChef, MasterChef Junior and Hotel Hell.

Image & Text Source: wikipedia.com

BORn THIS mOnTH


Faces in this IssueCOnTRIBuTORS

Trichologist Dr mike Ryan is a member of the Institute of Trichologists (London) and the International Association of Trichologists. Over the past 30 years, he has headed national educational departments for leading hair care brands and is currently working with Clear Shampoo in Middle east. He believes that eating right is the first step to controlling hair loss and is the secret to lustrous tresses.

At a time when every chef is struggling to add some piz-zaz to a restaurant’s menu to keep guests loyal to the estab-lishment, Chef Aniruddha Bandekar likes to do things a little differently. A student of Chennai-based Institute of Hotel Management Catering Technology and Applied Nu-trition, he believes that while food should be interesting and delectable, it should not compromise on the health aspect.

We all know that breakfast is the most important meal of the day. But getting children to bite into something nutritious in the morning hours is easier said than done. Since Westin Mumbai Garden City is promoting a well-ness program that includes healthy eating ideas for kids and adults alike, its Chef Rahul Dhavale, executive Chef shares some smart breakfast treats that make eating well fun for children and parents, alike.


mEET THE TEAm

JASwInDER SIngH | Wine & Beverages editor / New Delhi/NCRby Natasha Ali

Take one portion of wanderlust, one portion of stoicness, two portions of inquisitiveness, a dash of snootiness and a splash of intolerance for idiocy. Shake it well and what have you got! Well, that, ladies and gentlemen, is our resident Beverages editor, Jaswinder Singh.

A connoisseur of fine wines and spirits, he cannot condone anyone taking their drink lightly. Show him a wine trail and he will happily hop into his trusty car with his dog and head right there. However, quiz him about beverages at your own risk; he has a low threshold for stupidity.

But do not let that lead you to believe he is cynical, no sir! He harbors hopes of making people think and laugh as a stand-up comedian at open mic events. Oh yes, did we mention he also loves making wry comments with a straight face!

PARuL PRATAP SHIRAZI | events editor / New Delhi/NCRby Vinita Bhatia

She is a trained chef, professional food stylist, food blogger, social media strategist and a mother to an adorable eight-year old. However, when you meet Parul Pratap Shirazi, you are more likely to be struck by her intuitive sense of putting people at ease than her vast knowledge about all things culinary.

A petite bundle of enthusiasm, Parul is always coming up with ideas on presenting unknown eateries and their owners to CaLDRON Magazine’s readers. Someday, she hopes to open her own café, write a cookbook and make people accord food the reverence it deserves. If her boundless energy is any indication, she will probably whip out her magic wand and swoosh all these initiatives-in-the-making into existence within a couple of years.

nATASHA ALI | Associate editor / Bangaloreby Parul Pratap Shirazi

When she is not reading or dreaming about the next destination for her vacation, Natasha is a Communications Specialist and Content Writer; a regular Grammar Nazi! Given her passion for writing and her fondness the culinary realm, she started sharing her thoughts about food experiences for Chef at Large food media site and later CaLDRON Food Magazine. Her maximum contribution in the magazine however, is the editing of content to make it reader-friendly.

Movie-mad, obsessed with the english language, a kid magnet, and never one to turn down a glass of good wine, cup of tea, or a good book, she's open to trying any dish once! But deep down, she cherishes ethiopian, Thai, and Lebanese dishes the most.


vInITA BHATIA | Consulting editor / Mumbaiby Sid Khullar

A seasoned journalist, Vinita Bhatia has the perfect combination of impatience, understanding, skill and fascination for discovery. As a senior journalist with extensive editorial experience, Vinita brings on board much needed and valued knowledge of publishing and journalistic standards that helps CaLDRON Magazine raise the bar with every issue.

Happily married and the so-not-apparent mother of two young kids, Vinita’s capacity for perseverance and tenacity is legendary and so is her delicate use of the chain-mailed fist in the velvet glove. Working with a publication where almost nobody has physically met anybody else in the team and everyone is based out of different geographical locations, she manages to threaten and cajole the best out of everyone, then applying her unique talents to the production of superb issues, issue after issue. If there’s any one person who can be said to define CaLDRON Magazine, it is Vinita Bhatia.

mEET THE TEAm

SID KHuLLAR | Managing editor / New Delhi/NCRby Jaswinder Singh

A man who probably has giant genes in his system, Sid Khullar is the Founder of Chef at Large food media site and Managing editor of CaLDRON Magazine, India’s 1st all digital F&B publication. Sid quit a cutting edge technology career as Vice President Software Research & Development for Medical electrophysiological Diagnostics and proceeded to build Chef at Large, a website that started life as a personal blog and soon became the editorial juggernaut it is today.

Sid lives in NOIDA with his wife and daughter, a dog and a cat. Yet, somehow, the grand old man of Chef at Large never runs out of energy to visit places all over Delhi, NOIDA and Gurgaon. His knowledge of food and hospitality is unmatched, a discerning gastronome whose heart and head are in the right places and are decidedly bigger than his stomach.

5 people, 12 issues, 300,000+ subscribers, 7,50,000+ reads


There are few Thai-only eat-eries in South Delhi/NCR since most prefer to go Pan Asian, either to provide

guests with more options, or to make the menu read like a novel. For me, however, true joy is a kitchen dedi-cated to a single cuisine with ample justice done to it. For Thai food, that kitchen is Neung Roi at the Radisson Blu, which has resurrected the profile of the entire property.

It is heralded by a petite bundle of energy, Chef Yenjai Suthiwaja, who looks more like a generous aunt than the Chef de Cuisine of a 5-star kitch-en. You can see her buzzing around from the bay window that allows a peek into her kitchen and there is

a certain comfort in the knowledge that your food will not only be au-thentic, it will be fantastic!

THE STORy OF AuTHEnTICITyWhat makes the menu at Neung Roi read like a novella is the fact that it is broken into the four regions of the country – each region has dedicat-ed appetizers, soups, salads, main courses and desserts and one visit is just not enough to sample this eatery. There is Southern Thailand, abundant in seafood and which is the spiciest of the four regions.

Central Thailand is most popular, probably because its dishes fluctuate between subtle and bold. Then you move to Isan, which is marked by

intense flavours of spicy and fragrant and finally to Lanna, a region that en-joys temperate climate, thus produc-ing potent Thai ingredients like fish sauce, shrimp paste, all enveloped with the gentle sweetness of coconut!We started with a round of appetiz-ers, the Moo Thod Katiem or deep

The 56-cover Neung Roi with the quiet

ambiance of a spa is a gem. Parul Pratap Shirazi can't wait

to go back to try the dozen or so specials that she just didn't

have space for!

For the Love of Flavour,

Fragrance and Fancy

REvIEwS - DELHI


fried pork belly with garlic and pepper (INR 600), which had a perfect crackle and made for an excellent combination with the Som Tum (INR 400) salad. While most people order Som Tum at every Thai restaurant, here it was sheer perfection with fresh, raw, papaya with lightly roasted peanuts, chili paste and a hint of light soy sauce.

We also tried the Krachai Gab Goong or stir-fried prawns with wild ginger and shallots (INR 650). The size of the prawns was admirable and they were perfectly cooked. Since the seasoning was light, you could taste the delightful, sea-sweetness of good prawns.

FOOD FOR THE SOuLWe could have skipped the soup but I’m glad we didn’t. The Tom Pok Teak, seafood soup with hot basil (INR 350), was for me the true taste of Thailand; robust and super spicy, this one had our taste buds kicking! Not for the weak hearted, this was a soup that

would make me go back, the kind you crave at midnight when you think of memorable meals!

For the main course, we were spoiled for choice but were aided by the elo-quent and helpful wait staff. We chose the Pla Neung Manao, steamed fish with chili lime sauce (INR 800), which was one of the most elegant dishes we have had in a while; light and sum-mery, it needed no condiments and no sides.

However, the hits at the table had to be the Neua Phad Prik Youk, stir fried tenderloin with young chili, black pepper and soya (INR 850), and the Ped Makam, grilled duck breast with pineapple, tamarind sauce and crispy shallot (INR 750). Chef Yenjai is a master of meats; she can roll out a pungent prawn dish just as well as a delicate duck prep - the pineapple was a touch of class, accentuated by the tamarind and added texture of shallots.

For vegetarians we suggest you go for the Phad Thai (INR 450) with a side of Phad Pak Kiew (INR 550), which is a stir fry of fresh, blanched greens, pokchoy, kale and morning glory doused in soy bean sauce, lots of gar-lic and pepper – beautifully executed.If you have space for dessert (I always do), try the standard favou-rites – this cuisine is designed that way. You need the coolness of Tub Tim Krob, water chestnut in coconut jasmine syrup (INR 350) and Khao Niew Mamuang, sticky rice with fresh mango and coconut cream (INR 350), which is not just pretty as a picture but an ideal end to a pungent meal!

- Parul Pratap Shirazi

Price: INR 3000++ (Meal for two)

Address: Radisson Blu Plaza Delhi, NH - 8, New Delhi - 110037

Phones: 011-26779191

While most people order Som Tum at every Thai restaurant, here it was sheer perfection with fresh, raw, papaya with

lightly roasted peanuts, chili paste and a hint of

light soy sauce.


REvIEwS - guRgAOn

Back when the first Smoke-house Deli opened there weren’t many delis or cafés of this kind in New Delhi

and if there were, they stopped short of ‘real’ deli food. So when the new Smokehouse opened at DLF Place, I had to1 be among the first few to go have a dekko and it was more than I imagined!

The ambiance is a bit confusing with so much vintage going on. It is howev-er spacious and airy, despite being in

the heart of a mall with a not so great view of random mall folks traipsing past while you eat. I suggest you sit at the back of the deli and concentrate on your company and your meal. SOmE FLuKES, SOmE STRIKESThe covers are more than enough even for a weekend, considering they have a faux alfresco space as well. I suggest you start with the Paprika Puffs with Wasabi Salsa (INR 250) an unusual combo that works; despite the fact the paprika ups the pungency when com-bined with wasabi, we loved it!

I was very keen on the Chorizo and Potato Picante (INR 550) which to my dismay was rather dry, since the

chorizo is both smoked and dried. The pan frying with potatoes only added to relieving more moisture leaving the dish flavourful but chewy, much like beef jerky.

Redemption came in the form of the Good Old Eggs Benedict (INR 290). Considering Smokehouse is famous for a hearty breakfast, this was a delightful addition to our round of starters. The sides of Rosti and Grilled Tomatoes worked wonders for the perfectly poached eggs, with the stan-

dard runny yolk, a sweetish brioche and a touch of nuttiness that came from the addition of baby roquette leaves! BAngERS AnD mASH, OH my!Our main course was completely over the top because we couldn’t decide between the standard favourites and a couple of newbies on the menu. Do not miss the Old School Steak and Chips (INR 590); for that price point, it is a steal. Served with buttery pan juices, gravy and topped with a cheese melt, these are a gourmand’s delight. The creamed spinach and hand cut fries are added joy – this is one skillet meal that’s massive yet very easy to breeze through.

We concentrated on the mains be-cause a lot of the kitchen prowess in this brand lies there! If you are an avid meat eater, the other dish you cannot afford to miss is the Lightly Smoked Lamb Shanks (INR 890) – fantastic size, perfectly braised and served with Tamarind Hash and Rosemary Quenelle. Flavouring the lamb’s sides with tamarind is just perfect; you can have as much of the flavour as you like rather than dig into lamb shanks doused in a tamarind sauce or gravy.Vegetarians can choose the Spinach

Revival Days FoR The Deli

Parul Pratap Shirazi has been a fan of

Smokehouse Deli since its inception. Despite the ebb and the flow, she’s remained loyal,

probably because more than the food, it was

the concept that clicked with her.


and Ricotta Ravioli (INR 430), mainly because the main course didn’t have very inspiring choices and the Mar-ket Vegetable Pan Crumble (INR 310) didn’t cut it for us. The Ravioli how-ever added tremendously to the meal; house made, soft, not too ‘mealy’ and nestled in one of the best tomato con-casse I had enjoyed in a while. AgE OF DESSERTSFor dessert, blindly choose the ele-gant Baked Yoghurt of the Day (INR 180). The subtle tanginess of yogurt, the pudding-like firmness that comes from baking and an addition of fresh fruits makes this one of most delicious

and lightest desserts I have enjoyed lately. The trick was creating this dish without gelatin or additives and I was certain my portion had none of that, just good old kitchen techniques of an experienced chef!

Our second choice was the signature Hot Chocolate Fondant (INR 250). It had an ‘effing’ molten centre and we squealed like little girls when we cut it open. Though I personally find fondant overtly eggy, as a preparation it was perfect.

I plan to go back for a meal made of desserts and indulge in the likes

of Philly and Plum Cheesecake and Hazelnut Mousse Flan, except my only worry is I may add a round of steak and fries and make a mammoth feast of it!


Price: INR 2000++ (meal for two)

Address: DLF Promenade Mall, Nel-son Mandela Road, Vasant Kunj, New Delhi 110070

Phones: 011-46075646

If you are an avid meat eater, the other

dish you cannot afford to miss is the Lightly Smoked Lamb

Shanks – fantastic size, perfectly braised

and served with Tamarind Hash and Rosemary Quenelle.

REvIEwS - guRgAOn


REvIEwS - BAngALORE

MaMagoto Musings

I’d been reading about Mama-goto long before it made its way to Bangalore. Besides the unique name, the descriptions

of the food also made it memora-ble, so when this well-loved chain opened in Bangalore, I could not wait to pay it a visit.

The term Mamagoto translates as ‘to playing with food’ so a sense of whimsy is apparent in every aspect of the establishment, from the décor to the menu, dish and drink names. Funky is an apt word, what with an Asian Last Supper portrait on one wall, animated tigers, Fat Buddha faces, and so much more adorning the walls and as cushion covers on the seating!

At this juncture, I should say that we (the group of food writers I was with) ate an inordinate amount of food that day – much more than a group of six adults and one child could possibly make sense of. I however, went back for dinner a

couple weeks later, and ordered some of the same stuff. So, despite the overwhelming nature of the first meal, clarity was found on visit two.

ADORABLE FunKInESS We’d been told they have a funky cocktail selection and this played out in the drinks that came to the table that afternoon. The favorites were Mexican Confusion, a kaffir lime-infused tequila with lychee (INR 399), Bangkok G&T – Gor-don’s Gin, tonic, kaffir lime leaves (INR 399) and the JD based Cinna-mon Whiskey Story (INR 499). The drinks all packed the necessary punch and had interesting and balanced flavors – definite thumbs-up!

There are options a-plenty for the vegetarians, across the menu. The vast menu includes a bowl concept, where you get a noodle/rice/curry dish in one bowl – these can easily be shared too.

Of the appetizers/grills we tried the Hot Basil Chicken Cups (INR 329) – lettuce cups filled with minced chicken spiced with pepper, basil and chilli; the Java Grilled Fish with Sambal Salsa (INR 349), which had garlic and chili paste, sticky rice on the side and Rock Shrimp Tempura. Not to forget the Prawn wrapped Bacon (INR 559 for 6 pieces). This ver-

Mamagoto's finally in Bangalore. Its food has flavours

that meld elements of various Asian herbs (lemongrass, ginger,

galangal, kaffir lime) and the menu is really

vast!


sion had Japanese spices, sesame and a luscious dip and made quite an impression at the table.

On my second visit, the vegetari-an contingent ordered the Water Chestnut Spring Roll (INR 199), served with a chilli black bean jam and with notes of lemongrass that I really liked – and the crunch of water chestnuts was perfect too.

EnOugH TO HOLD AnD SHARENursing a bad cold, I said yes to soup on visit one, and the Tom Yum Prawn really hit the spot. Be warned, the soup portions are large and definitely at least 1-by-2 if not 1-by-3 material, if you want to have the space to do justice to other stuff!

The vegetarian Laksa Tribute (INR 299) was a huge hit at the table as

coconut milk, galangal and lem-ongrass blended beautifully. The Street Vendor’s Panang Beef Curry Bowl (INR 499) was good too. In fact, all the curries are a safe bet.

The Prawn in Lime and Chilli Sauce (INR 499) was a very layered dish in terms of flavors, which came close to being overpowering. As one of the party at our table put it – ‘it’s the taste that keeps giving’; lemony followed by a whoosh of spices.

The Fiery Thai Shrimp Fried Rice with Asian Green Chilli Chicken Ribbons (INR 499) was my dish of the day, because apart from good prawns and fried rice, the chicken ribbons reminded me of chicken katsu. Apparently Mamagoto is known for its ribs, so ChinaTown Double Cooked Pork Ribs (INR 399) were ordered on both visits.

This was a meltingly good meat selection in a very thick and tasty sauce – not a dry prep and the better for it.

Desserts are mundane but taste nice, if you actually have any space left at the end of the meal! You’ll eat well at Mamagoto and you’ll feel like it’s a party, thanks to the décor and the overall vibe. Service can be patchy – something one has come to expect in Bangalore at new joints that get hit by full hous-es. But definitely give the place a try!

- natasha Ali

REvIEwS - BAngALORE

Price: INR 1500++ (per person)

Address: 949, 12th Main, Ground Floor, Off 100 Feet Road, Indiranagar, Bangalore - 560038

Phones: 080-49653315

Be warned, the soup portions are large and definitely at least 1-by-2 if not

1-by-3 material, if you want to have the

space to do justice to other stuff!


Some meals, like some plac-es, leave one with a feeling of indulgence and luxury. The dinner I partook of at

The Ritz-Carlton’s Indian restau-rant, Riwaz, definitely falls into that category.

The property is beautiful, with lots of glass and once you’ve stepped in, you forget you’re just on the other side of one of Bangalore’s busier streets! Riwaz oozes fine dine from every pore of its being, but what really stood out for me was the open plan kitchen. You get to sit and watch every single move that the chefs are making, some-thing I found to be a real treat.

How many five stars allow guests such an in depth glimpse into their kitchens?

I was quite mesmerized, watching the chef and servers call out ser-vice and check their table orders, apart from of course, the actual stirring and cooking and plating. Not to mention the little flourishes and touches being added before the dishes hit the counter to be whisked away to their intended. The entire experience felt like I was watching a scene from movie, ‘The Hundred Foot Journey’; loving and lingering looks at beautiful food being prepared. The image that stuck with me is of the freshly

REvIEwS - BAngALORE

A RoyAl FeAst FoR the senses

Chef Ramandeep and his team whipped up

a royal feast, at Riwaz at Ritz Carlton in

Bangalore. Besides the food and ambience,

peeking into the open kitchen to witness the creation of a treat for

Natasha's stomach and her eyes!


REvIEwS - BAngALORE

made naans, piping hot and glis-tening with a loving coat of but-ter – the picture just doesn’t do it justice!

In FOR A ROyAL TREATIn these surroundings, a meal of royal inspired foods is quite apt. Throughout October, the restau-rant ran a festival featuring 4 palaces of India and their distinct cuisines. The royal specialties of Jammu and Kashmir, Patiala, Jaipur and Agra each had a week of their own at Riwaz’s kitchen in place of the regular menu.

I was awed by the amount of re-search and thought that had gone into this endeavor - each carefully curated a la carte menu was only available for one week! When I vis-ited the restaurant during the first week of the festival, a Kashmiri feast awaited me. But having seen the menu for every palace, the gist of the courses is appetizers (kebabs mainly), soup, half a dozen curries in the mains, biryani/pulaos and a variety of specialty naans, and three desserts.

As a meat eater, I found myself on the point of a double edged sword, since I was offered (and tried) both the vegetarian and non vegetarian dishes, from appetizers (kebabs in chicken, lamb, fish, lotus stem and yam and cottage cheese) to mains.

Why double-edged you ask? It quite literally meant that I had just enough space to sample each item, one bite/spoonful and no more! Still, it was totally worth it, if only to be able to say I tried ‘em all, and delicious they were!

DEvOuR wITH ALL SEnSESKashmiri food is quite rich and heavy on the lamb, so apart from the famed Roganjosh and Gustaba, we enjoyed Shabdeg, and Nadroo Gadh (fish) and Murgh Dhaniwal Korma too. There was a Kashmiri style rajma (I, and indeed all of us at the table were not aware that this ubiquitous Punjabi dish also has a Kashmiri iteration).

Of the vegetarian options, what stood out for me was the Darasha-hi Chaman, paneer in yellow curry

with dry fruits that had amazing flavor and texture, and the Kash-miri Dum Subj, a root vegetable curry infused with saffron. The pulao choices were lamb and mushroom (new one for me and quite nice) and the breads included Sheermal, Bakarkhani and Roth, all very rich and quite divine.

Dessert was Gulab Jamun, Kong Firin (rice pudding with saffron, raisins and almonds) and Sivayon Ki Kheer. None my kind of dessert, but the oohs from others at my table suggested they were as good as the rest of the food.

- natasha Ali

Price: INR 4000++ (per person)

Address: The Ritz-Carlton, No. 99 Residency Road, Bangalore - 560025

Phones: 080-49148000

Of the vegetarian options, what stood out for me was

the Darashahi Chaman, paneer in yellow curry with dry fruits that had amazing flavor and texture, and the Kashmiri Dum Subj, a root

vegetable curry infused with saffron.


A ‘Ghani-sa’ greeting from a turbaned staffer welcomed us warmly to Panchvati Gaurav’s

Marwari food feast-ival, which was held between from 7th to 22nd October. Draped in traditional Rajasthani ‘bandhani’-style dupat-tas, the decorated ceiling helped create an authentic ambience, reminiscent of a typical Marwari household. Tiny baroque mirrors in patterned textures embellished the walls, giving it a homely feel.Despite it being a weekday, we noticed a couple of families en-joying their meal in solitude. We settled down at our table, and the staff started rallying around with swiftness.

Within a minute, there already lay in front of us, a large thali with several small bowls, a packaged bottle of water, a cold glass of buttermilk, and a smiling waiter waiting to fill us in with the theme of the evening. After a quick go-through about the festival, we were inundated with a freight train-like service of aromatic food; server after server queuing up with bowls full of redolent food.

HAvIng OuR PLATES FuLL, LITERALLyTaking stock of each of the over 15 items in our thalis, we could spot a few known suspects like Daal Baati and Gatte Ka Saag, which are well-known staples in the province. With a wholesome dose of desi ghee, the Daal Baati was absolutely smashing in its texture as well as the flavours. Appropriately spiced, the dal worked in unison with the smashed bits of baati and liberal amounts of ghee lent it a buttery dimension.

Giving us a clever re-take on the original, the Mirchi Wada Chaat was served rather creatively and perhaps more deliciously. Regular, spicy morsels of fried stuff chillies were cut into bite-sized pieces and then lathered with sweet and spicy chutneys with a dose of curd on top. Not only was it a welcome change on the wada, it ensured we could enjoy the once-spicy deli-cacy with ease and a few textural enhancements.

An array of breads like Masala Poori, Phulka Roti, Bhakri and Bajre ki Roti were our culinary

REvIEwS - mumBAI

Marwari Tyohar: Great Food Without

Much ado

Panchavati Gaurav's Marwari food festival in October managed

to retain the authentic nuances of the famed royal Rajput kitchen,

whilst providing a tummy-full of historic

dishes.


accomplices for gulping down the multiple vegetable options. From paneer in a mildly spicy gravy to channa prepared in a kadhi-butter-milk combo gravy, we had it all.

gIvIng TRADITIOnAL FARE A TwISTAn interesting yet simple version of a classic indie-vegie, the Aloo Kande Ki Sabzi was delightful in flavour, especially when paired with the piping hot pooris. It is an example of how simple and robust flavours can be brought together to cook up an exciting and fresh dish that is deceptively delightful.

To give a fluid edge to the sweet and spicy notes, we were served a sweet Gujarati Kadhi and dal, and a slightly spicy Marwari Kadhi and Daal. All four of these hit the

right spot with its flavours and were aptly spiced, letting us soak in multiple portions of each. Al-though the Marwari Daal appeared to be similar to the one in our Daal Baati, the manager assured us that they were fairly different, the latter being richer in texture.

While the papads, Muthias and salad kept us company throughout our meal, we thought the addi-tion of Fry-ums could have been avoided as it took away from the otherwise ethnic feel of the food. We decided to end our Marwari marathon with the quintessential Khichdi.

Paired with either of the kadhis, the Khichdi was perfectly squishy and melted down our throats, while the kadhi made it even more

delectable for our tastebuds. The hot Gulab Jamuns and the cold Kesar Shrikhand did a fine job of keeping our sweet tooth satiated.

The feast undoubtedly proved to be heavy on the stomach, yet tasty on the palate. The folks at Panchvati Gaurav fortunately did not seek to experiment with the royal flavours of this famed cuisine. Wherever they attempted to toe the line, they managed to do it with adept con-trol over these rich flavours. This royal festival received resounding approval from us!

- Hrishikesh Thakkar

Price: INR 700 (meal for two)

The feast undoubtedly proved to be heavy on the stomach, yet tasty

on the palate. The folks at Panchavati Gaurav fortunately did not

venture out to experiment with the royal, authentic

flavours of this famed cuisine.

REvIEwS - mumBAI


Hers is a face that could easily launch a thousand brands! In the initial episodes of MasterChef Australia season 6, Sarah Todd was dismissed as eye candy to keep viewers hooked to this popular reality cooking show. That was until she showed them her cooking chops! Though she was eliminated, she re-entered the show as a wild card contestant, which

sent her popularity soaring even higher. This affable and beauteous ex-model talked to Vinita Bhatia about Indian cuisine, which she is most

comfortable cooking and eating and her plans for the future.

“aFter MastercheF australia, i Went really

quite crazy When it caMe to pushinG the

boundaries in cookinG”

CuLInARy mAESTRO

vinita Bhatia (vB): Did you have any concerns about this maiden trip to India, especially when it came to eating out or cooking at various events?Sarah Todd (ST): I have always been a massive foodie. My partner, Devinder, who was raised in uK, was born in Punjab; he actually inspired me to a great extent. I started falling in love with food when I got to eat all this beautiful

north Indian food, almost five times a day with him. I think after MasterChef Australia Season 6, I just wanted to experience India and could not wait to visit the country.

vB: what are some of things that struck you about India?ST: Actually, what I don’t like is all those crazy stories that I was hear-ing before I reached here. I was

told that it was pretty crazy with lot of people around. In Australia, you have 24 million people and New Delhi alone has 18 million people. So yes, India is definitely crowded. I was wondering whether I would be able to go out on my own anywhere.

Then there was this hesitation because I always loved India from afar, but there was no way of


CuLInARy mAESTRO

knowing if I would love it in reali-ty. However, when I arrived in the country, I felt comfortable right away. I was on my own during the entire trip, I ate at street stalls and at restaurants and everywhere I went, people were so welcoming and caring.

Thankfully, I did not end up falling ill like a lot of foreigners do. Again, I have Devinder to thank for this. I eat a lot of spicy food and can easi-ly eat a raw chilly as a side dish. So, I have been having a blast during this trip, eating Indian food every-day and it has been amazing!

vB: what is that one particular food that really appealed to you during this trip?ST: I think it has to do with the variety. For me, I knew mostly the

north Indian dishes. During this trip though I was exposed to a smorgasbord of dishes from South India, east India and other parts of the country. What left me amazed was that every single dish was different, and how can there be so much variety in one country! This variety is just incredible.

vB: now that you mention it, I recall that most of the dishes that you created on masterChef Australia included Indian spic-es like the one where you used tamarind paste with squid ink. In your everyday life too, is there a lot of Indian influence in your cooking?ST: Yes, there is definitely. It is hard to imagine this particular dish you mentioned, because it does not taste like seafood at all,

other than the color. It is just a simple Indian marinade that I have made often for my partner and it is actually quite nice.

vB: you have mentioned that Devinder sparked your interest for cooking. However, cooking Indian food can be pretty daunt-ing to someone who does not know the variety of techniques involved. How tough was it for you to cook for your partner and then on masterChef Australia?ST: Actually, it took a little while. When I first started learning how to cook Indian dishes, it took me sometime to understand the tech-niques. There were moments of frustration when I felt that gosh, I followed the recipe and yet I failed.It took me time to really be able to cook food, Indian and otherwise,

Sarah Todd with CaLDRON Consulting Editor, Vinita Bhatia


ChICken RouladeThis dish does require a little technique and patience but it is absolutely worth it!

Serves: 3 • Preparation time: 15 minutes • Cooking time: 45 minutes

Ingredients: Ӳ 4 tbsp extra virgin olive oil Ӳ ½ medium-sized onion, chopped Ӳ 1 garlic clove, chopped Ӳ 1 bunch baby spinach Ӳ 10 thin slices of thin pancetta Ӳ 2 chicken breast, cut into fillets

Ӳ 100 gm ricotta cheese Ӳ 700 ml water Ӳ Some curry leaves Ӳ 1 cauliflower head, broken into small

florets Ӳ A pinch of salt

Ӳ 1 tbsp garam masala Ӳ ¼ tsp cayenne pepper Ӳ 700ml water Ӳ 150ml coconut cream or milk Ӳ Black pepper, to taste Ӳ 1 fig, quartered lengthwise

method:For the quesadillas1. Heat 2 tbsp oil in a pan on medium

flame. Sauté onion and garlic till onion turns translucent.

2. Add spinach and sauté until wilted. Take off heat. Add ricotta cheese and mix well.

3. Layer pancetta on a sheet of cling wrap.4. Lay the opened chicken fillets over it.5. Spread the spinach filling on this and

roll up roulade carefully.6. Boil the water in a pan. Once it reaches

boiling point, lower the heat.7. Poach the roulade in this simmering

water for 45 minutes.8. With a pair of tongs, remove the

roulade pieces and keep aside to cool. Once cool, remove the cling wrap and

discard. Cut the chicken fillets into 1 ½ inch thick pieces.

9. In another pan, heat 2 tbsp of oil. Add curry leaves and cauliflower florets and toss for a while.

10. Add salt, garam masala, cayenne pepper and black pepper and sprinkle a little water on the cauliflower. Cover the pan with a lid and let the cauliflower cook till half done.

11. Add 150 ml coconut cream or milk and cook the cauliflower further. Let it cool.

12. Blend this mixture.13. In a serving plate, spread this blended

puree in dollops. Place the chicken roulade over it and garnish with fig slices.

Image on facing page.

confidently. I learned a lot from Devinder when it came to playing around with flavors and trusting your intuition. You control the heat, you control the amount of ingredients that are going in there. So instead of following a recipe, I learnt how to come to grips with making it. It took time, but it was determined.

vB: So what is your food philoso-phy right now?ST: My food philosophy is whole-some living. It is about using local and seasonal produce and prepar-ing it simply. For me, it is about adding flavors that will enhance the dishes. For instance, if it is just

lamb, you just add a simple spice marinade on it and those flavors will take that dish to the next level.

After MasterChef Australia, I went really quite crazy when it came to pushing the boundaries in cook-ing. But when I come back to reality, it is about just wholesome living, cooking nutritious food without compromising on flavor.

vB: you recently started a food blog after exiting from master-Chef Australia. what was the objective behind this move?ST: After my journey in Mas-terChef, I realized that I had the passion, but I also figured I had

the talent for cooking. In a span of three years, I had graduated from not cooking to cooking presentable and tasty food. I loved experiment-ing with food, flavors, ingredients and textures.

So I decided to make my presence felt on the internet through a blog where people can see the ideas I have when it comes to cooking. I also wanted them to see how one can use simple ingredients to en-hance a dish, rather than making cooking complicated.

vB: most contestants on mas-terChef Australia had one game plan – to open their own

CuLInARy mAESTRO


restaurant. Is that your plan go-ing forward too?ST: My gameplan is to just keep progressing in the industry and one day, I would love to have my own restaurant. That would be the ultimate dream come true for me. In the meantime, there is so much to learn. I want to make sure I do it right and I am still exploring because I want to be confident that I know my cuisine down to a T.

Australia is still a young country when it comes to cuisine. So, I want to keep learning till I know a particular cuisine as best as I can. For me it is also about using fresh local produce and creating new dishes regularly rather than follow-ing set recipes.

vB: So when your restaurant is operational would it feature fusion recipes or the traditional creations?ST: I think everything has its place. I absolutely have some traditional

recipes that I love cooking as they are. A lot of my cooking however is dependent on the produce I can lay my hands on. even today, on a weekend, I will go to the local market and see some fresh pro-duce and then I will think what can I make of this. That is the same mantra I would love to follow for my business – what is fresh and in season.

vB: A lot of restaurateurs these days however prefer to make food look like art on a plate. Do you subscribe to this trend?ST: I think ingredients speak for themselves. I remember during MasterChef Australia, I kept pushing the boundaries to come up with dishes that had complex flavors. But now it has come back to simplicity.

But then again in any industry, there will always be a time when things are glamorous because food is also an experience; it is not just

about eating. I too eat at those restaurants where food is like an extravaganza and I love that expe-rience. But in my daily life, I like to eat simple nutritious food where the ingredients stand out.Having said that, I do believe in putting things prettily on the plate, especially for my son, Phoenix. After all the sight of the dish is the first impression you get and it makes your mouth water.

vB: Is presentation a remnant from your experience in the mas-terChef studios?ST: Yes. In fact, at MasterChef, I was often worried about my pre-sentation. I really pushed myself when it came to plating a dish and I soon became known for my presentation. So, yes presentation does play a crucial part in making any dish a success.

vinita BhatiaImage Courtesy: Food Diaries

CuLInARy mAESTRO

‘Chicken Roulade with a twist’


Network Ten's popular cooking reality show, MasterChef Australia season 6, has managed to rebound from the earlier season’s dismal

performance. A survey conducted by CaLDRON magazine shows that people were happy with the current nature of the TV show, though a

little rejig with the format would be appreciated.

numBER gAmE

STill on Top of The GaMe

MasterChef Australia season 5 got a fair bit of flak for unimagi-native cooking styles

and focusing more on the dramat-ic interpersonal interactions of the contestants that what was the backbone of the popular TV series – food. The show was skirting the borders of a reality drama rather than a cooking show.

Luckily, the brains behind Mas-terChef put their thinking caps on yet again and salvaged the series

from ruin, by putting food back in the spotlight. And their hard work seems to have paid off.

As MasterChef Australia season 6 wound down to a fight-to-the-fin-ish between Brent Owens and Lau-ra Cassai, with the former winning the competition, viewers were de-lighted with the nail-biting episode and the series as a whole. At least, that is what CaLDRON magazine’s dipstick survey revealed.Of the respondents who partic-ipated in this pop-survey, 93%,

said that they watched MasterChef Australia season 6 regularly. Inter-estingly, the percentage of people who watched season 5 was 96%, which means that a marginal num-ber of viewers skipped the 2014 series. 25-year Rashmi Pal was one of them.

“I was unhappy with the way Mas-terChef Australia was showcased in 2013 with the ‘Battle of The Sex-es’ concept. Since when did gender play such a significant role on a mainstream international cooking


show?” she questioned, adding that this was one reason she skipped the initial episodes of season 6. “Worse, I felt I could cook better than some of the contestants, and I am a strictly passable cook myself.”

nEED FOR CHAngEAnother interesting revelation in the survey was the percentage of people who opined that they would like to see some changes in the cooking show – 17%. Another 29% of respondents felt that the show was increasingly becoming more about the personal lives of the contestants than cooking techniques. “I loved watching Sarah Todd, because she was the perfect female eye candy, just like Brent was popular with my women friends. But, when Sarah re-entered the show as a contes-tant, it was pretty clear that she was brought back because she was easy on the eye. I mean, why did they pick her over other eliminated contestants?” asked Satish Purohit.

Transparency in selection of contestants is another thing that respondents want and have come to expect from MasterChef. One reason behind this could be that 30% believed that the contestants are semi-professional cooks, while 29% perceived them to be home cooks with some sort of formal training. This gives them an edge over the 23% of untrained home cooks who send in their applica-tions to be selected for the se-ries. In fact, 31% of respondents claimed that the selection of win-ners too is manipulated at some level, giving certain candidates better leverage – either in terms of ingredients to select or cooking styles – over their competitors.

The majority of the respondents (86%) felt that the series should continue with the same trio of judges – Matt Preston, Gary Mehigan and George Colambaris, though 18% also added that they

felt the series focused relatively more on the judges than the con-testants. “While I find Matt a little pretentious and snooty, I like Gary and George; they have a casual and friendly attitude with the contes-tants, sometimes even caution-ing them if there is a chance that they'll goof up a dish,” said 30-year homemaker Seema Goswami.

With so many cooking shows and being aired in India, Network Ten is reportedly pulling all the stops to make the 7th season of this TV series even more popular. We hope that the channel will channelize its energies on this core show, rather than spin-offs like the kids and celebrities variants. After all, with the sudden interest about food amongst Indian audiences, Master-Chef needs to come up with some-thing that will keep the viewers engaged without making them feel inadequate in their own kitchens.

vinita Bhatia

An interesting revelation in the survey was the percentage of people who opined that they would like to see some changes in the cooking show – 17%. Another 29% of respondents felt that the show was increasingly becoming more about the personal lives of the contestants

than cooking techniques.

numBER gAmE


The Silent killer Becomes

Vocal The growing incidence of diabetes cases in India has a lot to do with poor lifestyle choices that people make, including indulging in high-

calorie and junk food, which are nutritionally deficient, coupled with a sedentary lifestyle. We get doctors from leading hospitals to tell us how to

avoid this disease and if diabetic, how to effectively manage it.

For the past two years, on 14th November, Vadoda-ra-based Bhadresh Parmar wakes up early to wish his

8-year old daughter, Drishti, a hap-py ‘Children’s Day’. Then he helps her inject herself with insulin shots before sending her off to school. It was on this date exactly two years ago that Drishti was diagnosed as a diabetic patient – which ironically is also known as World Diabetes Day.

“Drishti would often complain of tiredness and was steadily losing weight. We thought the activities at school were draining her en-ergy and even changed schools. However, when her health did not improve our doctor suggested a blood test, where it was confirmed that she had Type 1 diabetes,” Bhadresh, himself a diabetic, recalls.

Drishti’s case is not an isolated one anymore. A growing percentage of Indians, especially young children

and adolescents, are falling prey to diabetes. According to the Diabetic Foundation of India, about 63 mil-lion people suffer from this disease and this figure is likely to go up to 80 million by 2025. The country is now poised to become the diabetes capital of the world.

myTHS SuRROunDIng DIABETESSadly, even as diabetes prevails in India, several misconceptions about it are doing the rounds. Most people presume that eating

COvERy STORy


excessive sweets can lead to dia-betes. While eating anything in unwarranted quantities is bad for one’s health, this is not the sole rea-son behind this killer disease. Poor lifestyle choices that people make are behind the growing incidence of diabetes.

According to experts, with in-comes going up and financial security becoming a reality, people are opting for high-calorie and junk food, which are nutritionally deficient. This, coupled with low-

ered levels of physical activity, is causing lifestyle disorders amongst youngsters.

“Till a few years ago, one could hear children play for hours in their building compounds or playgrounds,” reminisces 60-year old Vasundhara Kulkarni in Pune. “Now, the playgrounds wear a de-serted look as children are glued to their video games and gadgets. It is rare to find young ones running around and I see so many obese children in my locality now.”

THE TRIFECTA OF DIABETESVarious studies have now estab-lished that obesity, a sedentary lifestyle and poor eating habits are the main causes of diabetes. This disease is also called the silent killer, since it puts almost all your vital organs at risk.

Diabetes occurs due to the defi-ciency or diminished effectiveness of insulin, a hormone secreted by our pancreas. It is required for the proper absorption of sugar, carbo-hydrates, proteins and fat in the

eat smaller portions: Make it a point to manage the portion that you eat for every course.

Order a healthy appetizer: For your first course, make sure you order something really light and healthy such as a fresh

vegetable salad or a clear soup. Order salad dressing on the side and use it sparingly. Ask for low-fat salad dressing or flavoured vinegar and have it in mod-eration. Try to avoid heavy soups and anything that is deep-fried.Select main course dishes with care: For the main course, regulate your intake of sodium. Ask your server for dishes that have lesser salt. Harmful ingredients such as monosodium glutamate should be avoided at any cost. Avoid buffets as they do not allow for adjustments in the meal. Opt for roasted, grilled, baked or boiled foods with not too many added spices and condiments.

Skip the extras: Avoid add-ons to your meal such as extra cheese, extra may-onnaise, extra salt or spice. However, a bowl of extra vegetables would be the way to go! Check your blood sugar: Be sure to check your blood sugar couple of hours after the meal to see if it was right for you. If it is a little off, you will know what adjustments to make the next time and order wisely.

Kanika malhotra, Senior Nutritionist,

HealthCare at Home

dInInG ouT? FolloW TheSe TIPS

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body, with a deficiency leading to loss of body weight and weakness.Kanika Malhotra, Senior Nutri-tionist, HealthCare at Home also points out that diabetes can cause a condition called gastroparesis, which literally means ‘paralysis of the stomach’, causing problems associated with digestion. Bloating, abdominal pain, nausea, vom-iting, a feeling of fullness soon after starting a meal, weight loss, and heartburn are some of the symptoms that one can witness in gastroparesis.

“Secretions of enzymes and acids from the stomach lining cause nausea and vomiting when the food hasn't been crushed into

small particles thus creating a vicious cycle that disturbs blood sugar levels. Poor blood sugar control worsens gastroparesis since the stomach is not emptied at the normal pace. Therefore, blood sugar control plays an important role in preventing and managing gastroparesis,” she adds.

FOOD, THE FORCE mAJEuREBeing diagnosed with diabetes need not mean the end of the world for patients or their family members. Of course, they need to make careful eating choices and try to stay physically active by indulging in at least 40 minutes of cardiovascular exercises four times a week.

When it comes to making the right food choices, Dr. Ajay Aggarwal, Senior Consultant endocrinologist at Fortis Hospital suggests that diabetics should stick to complex carbohydrate foods like whole grains and vegetables. These are rich in fibres causing slow intesti-nal absorption and better sugars levels.

“Food items that are rich in calo-ries and have high glycemic in-dex, especially sugar, sweetmeats, aerated drinks, ice creams or junk food should be avoided, as they cause weight gain and worsening of blood sugar levels,” he adds.Though fruits and vegetables should feature in every diabetic’s

JIWa aTTa MexICan ToFu QueSadIllamakes: 4 • Preparation time: 20 minutes • Cooking time: 20 minutes

Ingredients:For the Quesadilla

Ӳ ¾ cup of Jiwa Diabetic Care Atta Ӳ 1 tbsp water Ӳ ½ tsp olive oil for kneading Ӳ For Tofu Paprika Filling Ӳ ¾ cup Tofu, grated Ӳ 2 tbsp orange juice Ӳ 2 tsp paprika

Ӳ Salt, to taste Ӳ 1 tsp fresh parsley, chopped Ӳ ¼ cup Mozzarella cheese, grated

For Salsa Sauce Ӳ 1 tsp oil Ӳ ½ cup onions, chopped Ӳ 1 tsp ginger garlic paste

Ӳ 1 cup tomatoes, chopped Ӳ ½ cup red bell peppers, finely chopped Ӳ 1 tsp green chillies, finely chopped Ӳ 2 tsp paprika Ӳ 1 tsp sugar Ӳ Salt, to taste Ӳ 2 tsp coriander leaves, chopped

method:For the quesadillas14. Mix the atta and water in a bowl and

knead into a soft dough. Apply some olive oil and cover it with a wet muslin cloth. Keep aside for 15-20 minutes.

15. Knead again using oil till smooth.16. Divide it into 8 equal balls and press

them gently on your palm.17. Dust each ball and roll it into a circular

disc.18. Cook each quesadilla lightly on a tawa

(griddle) and keep aside in a foil.

For Tofu Paprika Filling19. Combine Tofu, 1 tbsp fresh orange

juice and paprika in a mixing bowl. Let the tofu marinate for 20 minutes.

20. Heat a pan on low flame. Slow cook the

Tofu paprika mix in 1 tbsp of orange juice for 3 minutes. Add salt and parsley.

21. Now add the Mozzarella cheese.22. Divide the filling in 4 equal portions

and keep aside.

For the Salsa sauce23. Heat oil in a pan on medium flame.24. Add onions and ginger garlic paste.

Cook till the onions turn into a golden brown color.

25. Combine tomatoes, bell peppers, green chillies and paprika and cook for 5 minutes until soft.

26. Add a pinch of sugar and salt for taste.27. Garnish with chopped coriander.

Assembling the dish28. Place the quesadilla on a clean and dry

surface.29. Spread a portion of the stuffing evenly

over it.30. Place another tortilla over it and press

lightly.31. Repeat the same with the remaining

tortillas and stuffing to make three more quesadillas.

32. Just before serving, cook each quesadilla on a tawa (griddle) using ½ tsp of oil till light brown spots appear on both the side.

33. Cut each in half moons and serve hot with the salsa dip on the side.

Recipe Courtesy: Food-E Culinary

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diet chart, Dr. Richa Chaturvedi, Diabetic endocrinologist at PSRI Hospital, cautions against eating vegetables such as potato, arbi, sweet potatoes as well as fruits with high fructose content like banana, mango, chikoo, lychees or grapes.

“People often feel that substituting sugar with sugar-free supplements is the perfect solution to diabetes. But they should ensure that the dish is not deep fried or has too much butter or oil in it, because then it loses its nutritional benefit,” she notes.

Diabetics can also continue to enjoy alcohol, though it is advised that they limit their intake to two standard drinks per day, with some alcohol-free days each week. While some teetotalers might feel that they are safe since they stick to fruit juices, what they do not know is that these juices are full of fruit sugar and therefore cause a sharp spike in blood sugar. A salted limewater or buttermilk is a safer bet any day.

DAILy DIET PLAnOne can often become fraught with confusion while preparing

meals for a diabetic family mem-ber. Don’t let the disease bog you down, because there are many options for your loved one.

“Diabetics should have 5-6 serv-ings of seasonal vegetables and fruit daily, especially non-starchy vegetables that are high in fibre, vi-tamins, minerals and phytochemi-cals. High fibre food products like cereals, pulses, multigrain flour should be part of their daily diet,” suggests Dr. Aggarwal.

Kanika Malhotra strongly recom-mends eating salmon fish as it is

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‘Jiwa Atta Mexican Tofu Quesadilla’


COvERy STORy

high in minerals and Omega 3 fatty acids. She also makes a strong case for eating walnuts and flax seeds, which contain magnesium, fiber, and Omega-3 fatty acids, and curb hunger. Walnuts also contain an essential fatty acid that boosts heart health and lowers choles-terol, besides containing vitamin e, folic acid, zinc, and protein – which is perfect for diabetics.

PLAnnIng mEALS FOR BuSy PROFESSIOnALSThe thought of eating the right type of food can often weigh heavily on the minds of diabet-ics, especially if they are working professionals who have to put in long hours of work. It is best not to over think it and instead try to plan your daily meals in advance for effective diabetes management.If your work takes you away from home for long hours, Dr. Nalini

Shah, endocrinologist, Global Hospitals, suggests that you dis-cuss your diet plans with your doctor who can adjust the dosage of medicines too. Snack on healthy munchies at regular intervals, es-pecially if you have to take insulin injections or pills. Since these low-er blood glucose levels, you need to eat small meals 4-5 times a day rather than 3 heavy meals.

“Fluctuations in mealtimes may cause hypoglycemia (low levels sugars in blood) which is danger-ous,” she adds. There are many low calorie snacks you can keep handy, for instance, nuts, roasted chan-na, whole fruits, boiled eggs, roti wraps, sandwiches, oats or ragi bis-cuits, yoghurt, etc. There are some brands, like Jiwa, that have special flour for diabetics with essential minerals and vitamins.Pack a vegetable salad to work,

with as many multicolored veg-etables as you can include in it. Sprouts salad is also a good idea. You can also eat most foods, but try to cook them in a healthier way. Instead of deep-frying food-stuff, try steaming, baking or roast-ing it; these are healthier alterna-tives.

While dining out, you can eat a bit of everything, but be selective. Just keep an eye on the portion sizes and opt for sampling portions. Your tastebuds will be happy, and your blood sugar levels will remain constant. Once in a while, treat yourself to something you crave. Just follow it up with some exercise the next day. Remember, diabetes is a disease and with proper plan-ning and management it can be kept under control.

vinita Bhatia


QuICK ByTE

Coffee in your alarm Clock

Have you always wanted to wake up to the smell of freshly brewed tea or coffee? Well, then the Barisieur is just what you need!

Is it a coffee brewing machine? Is it an alarm clock? Is it an indication that you need to go back to sleep?

Actually, the Barisieur is all of the above! Designed by Joshua Renouf, this is an alarm clock that starts the process of brewing either coffee or tea, even before you’ve rubbed the sleep from your eyes. All you need to do is set the time for the alarm to go off and once you are

awake, your cuppa is ready for you!The Barisieur is a digital alarm clock-meets coffee brewer, which can best be termed as a functional piece of luxury. The entire unit comprises three main components – an induction plate atop the alarm clock, a beaker and a coffee filter funnel.

You need to load the units with water and coffee before you hit the bed. The next morning, after

the alarm goes off, the induction plate gets switched on. The subtle movement of the stainless steel ball bearings within the close-mouthed beaker starts boiling the water. A thin pipe from the beaker transports this water into a funnel shaped filter, which houses the ground coffee. The boiling water diffuses the coffee through an out-let at the bottom of the funnel into a cup beneath.

The Barisieur also has options to adjust the clock and heat for the brew. It also has a cylindrical compartment where you can store milk and smaller pull out drawers to keep sugar cubes in.

At the moment, Joshua has created just one model of this prototype. He, however, plans to produce another multi-tasking functional and utility product that will sell between around $250 to $420. Let’s hope this time he can throw in something that will make hot pancakes and waffles too!

Team CaLDROn

The entire unit comprises three

main components – an induction plate atop the alarm clock, a

beaker and a coffee filter funnel.


Street food

reclaSSified!


Mumbai’s street food is unpretentious. It is something you grab while on the go or when the tummy starts rumbling and home is a distance away. But who would have thought that this unassuming comfort fare

can be given a stylish makeover? Well, Chef Aniruddha Bandekar of Tilt All Day decided why not and the establishment came up with the idea of street food with a twist. Here’s how the usual Mumbai street food is

transformed into something so gorgeous that you just can’t resist trying it out at home.


Vada PaV SliderServes: 2 • Preparation time: 10 minutes • Cooking time: 20 minutes

The humble Vada Pav has saved many Mumbaikars from hunger pangs during lunch time. Easy to prepare and easier to gobble down while dashing across the city for work. Now make this

popular snack with a twist for teatime.

Ingredients: Ӳ 2 medium-size potatoes Ӳ 1 tbsp butter Ӳ 1 onion, chopped Ӳ 2 garlic cloves, chopped Ӳ 20 gm fresh basil

leaves Ӳ 7-8 olives Ӳ 5 capers Ӳ 10 gm Panko crumbs Ӳ Salt and white pepper, to

taste Ӳ Oil, for frying Ӳ 4 slider buns Ӳ 10 gm jalapeno mayo Ӳ 10 gm Remoulade

method:Boil, peel and mash potatoes.

In a saucepan, add little butter, chopped onion garlic and mashed potato. Sauté for a while.

Add capers, olives and basil leaves and mix well. Season with salt and white pepper.

Divide the mixture into 4 equal parts and mould into flat patties. Coat with Panko crumbs.

In a pan, heat oil. Deep fry the patties and then leave on a tissue paper to drain the oil. Cut the slider buns into half.

Place a patty in between each slider bun and Drizzle jalapeno mayo and Remoulade before serving.

RECIPE CORnER


Image courtesy: Food Diaries

RECIPE CORnER


PeSto Pani PuriServes: 1 • Preparation time: 15 minutes • Cooking time: NA

A little sweet, a little tangy and definitely a mouthful, Pani Puri is a favorite any-time snack in Mumbai. A little pesto water and red wine reduction transforms this dish into a gourmet delight.

Ingredients: Ӳ 10 gm chickpeas, boiled Ӳ ½ bell pepper, diced Ӳ Salt and black pepper, to

taste Ӳ 40 gm pesto Ӳ Ice water, as required

Ӳ 10 gm celery salt Ӳ 8 puffed round puris Ӳ 10 ml red wine reduction

method:Make a soft mixture of the boiled chickpeas with bell peppers.

Season well and keep aside.Make pesto water by mixing using ice water and little pesto.

Season with celery salt.In a serving bowl, arrange the puris.

Poke a small opening on the top of the puri and add a little chickpea mixture. Add two drops of red wine reduction.

Pour the pesto water in the puri and serve immediately.

RECIPE CORnER


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Pulled Pork SeV PuriServes: 1 • Preparation time: 15 minutes • Cooking time: NA

Who would have thought that one can use pulled pork in this quintessential street fare? But try it once and we are sure you will be hooked forever!

Ingredients: Ӳ 8 flat round puris Ӳ 80 gm pulled pork Ӳ 10 gm barbecue sauce

Ӳ ½ onion, chopped Ӳ 1 garlic, chopped Ӳ 1 tsp tomato salsa

Ӳ 5gm nylon sev Ӳ 1 tsp labneh Ӳ ½ scallion, chopped

method:In a saucepan, sauté chopped onion and garlic.

Add pulled pork meat and barbecue sauce to it. Keep the mixture aside.In a serving platter, arrange the flat puris and apply labneh.

Place the pulled pork mixture on the puri.Add a little tomato salsa on top.

Sprinkle sev on top, garnish with scallions and serve.

Chef ’s tip: If you do not have labneh, just make a dressing of hung curd with garlic and use it instead.

RECIPE CORnER


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Image courtesy: Wikipedia


Polenta HalVaServes: 1 • Preparation time: 5 minutes • Cooking time: 20 minutes

Halwa, made of wheat flour, semolina or moong dal, is the go-to dessert that is whipped up in a jiffy in most Indian homes. Use polenta instead and this simple dish becomes exotic in a minute!

Ingredients: Ӳ 50 gm polenta Ӳ 25 ml milk Ӳ 10 gm hazelnut paste

Ӳ 10 gm chocolate milk compound

Ӳ 20 ml custard sauce

Ӳ Assortment of dry fruits, for garnish

method:In a saucepan, cook polenta in milk.

Add hazelnut paste and chocolate milk compound. Keep stirring till the polenta is cooked well.

Plate the halwa in a serving bowl. Drizzle custard sauce and garnish with chocochips before serving.

Recipes Courtesy: Tilt All Day, Mumbai

RECIPE CORnER


RECIPE CORnER

Image courtesy: Food Diaries


Get those lustRous tResses...


… by eating right. Yes, you heard it right! Mike Ryan, Trichologist, Brand Expert for Clear Arabia says that the answer to healthy hair is

present in your dinner plate!

Grandmothers often reprimand the young-sters in the family to eat right. They caution the

young ones that people who don’t get their daily dose of vitamins, proteins and fats, end up with a bald pate. Well, they were bang on.

It’s necessary to hone the nutrient intake through the food we eat to make sure it is healthy for the hair. A nutritious diet can help sustain healthy hair growth, prevent hair shedding and hair loss. Below are certain essential nutrients and minerals required for healthy hair:

PROTEInSProteins are the building blocks for your hair. Hair needs adequate amount of protein as energy for hair cell renewal and nourishment.

If your diet lacks protein, your hair is the first to suffer. This is why it is necessary to include a wide-range of high-pro-tein foods in your diet. Having a protein-rich diet also helps other tissues of the body such as your heart, liver and lungs which are very important to the body.

Some examples of plant-based sources of proteins include milk and milk products, quinoa, tofu, lentils, nuts, coconut, white beans, etc. If you are lactose tolerant, you could also take advantage of cheese and milk products for extra pro-tein. Fish and eggs are also great sources of protein.

IROnFor healthy hair and hair growth, good levels of iron and stored iron

(also known as ferritin) are essen-tial. Red meat contains the most iron and is a great source for it. For vegetarians however, some of the plant-based sources of iron include beets, leafy vegetables like spinach, okra, broccoli, almonds and fruits such as dried apricots, prunes and figs. However, iron from plant-based sources is not easily absorbed by the body and it may be good to consider taking an iron supplement if your levels are low.

vITAmIn B12Vitamin B12 is a vital nutrient for hair growth. It is not in vegetables or plants, but can be found in milk and eggs. For vegans, there are many good soy milks and cereals fortified with B12 that can be cho-sen from. Supplements for Vitamin B12 can also be considered.It can be difficult to have a bal-anced diet at all times, especially with a vegetarian diet, and this is when supplements are helpful. Vegetarian diets usually lack in calcium, iron, protein, zinc and vitamins D, B12 and B6.

However, it is crucial to choose the right combination and be careful not to take too much of any sup-plement. For example, excessive of vitamin A can cause hair loss. Blood tests are helpful indicators of levels of iron, zinc or B12 to consume in right amounts.

- mike Ryan

HEALTH FAQ


SandwicheS: destined For

coMFort Food


FOOD mATTERS

What started as a snack that apparently would let a die-hard poker player deal the cards without interruption, has since turned into the ul-timate comfort food the world over. Eaten for breakfast, lunch or dinner and then some, this humble meal needs just one’s imagination to keep reinventing it for all time.

A sandwich is probably the easiest snack that fits anytime of the day and the one that can

be enjoyed on-the-go. From kids’ lunchboxes to grand buffets, you can fit a sandwich anywhere with impunity.

Says Mumbai-based Minakshi Khatri, “Paratha and sandwiches are the two meals I can whip up quickly for my kids and husband during the early morning rush! And the best part is that I can use any leftover foodstuff for the filling!”

Adds Bangalore’s Sumita Natara-jan, “Whenever we head out for

a short journey, or even a picnic, I find it convenient to prepare sandwiches. It is perfect to satiate that sudden hunger pang between mealtimes.”

BIRTH AnD EvOLuTIOn OF SAnDwICHESAlthough there is no concrete evi-dence of when and where different types of sandwiches originate, variations of the concept have been around for over 2,000 years. Ac-cording to various sources, sand-wiches were as popular in the 1st century BC as they are now! Just think about that!

BC Hillel the elder, a Jewish rabbi in the 1st century BC, is credited

with initiating the tradition of put-ting a soggy mixture of chopped nuts, apples, and spiced wine between two matzohs (a Jewish unleavened flatbread) during Pass-over. It would be safe to presume that he was the originator of a complete meal between breads, and he even has a Hillel Sandwich named in his honor.

During the Middle Ages, people would hollow out the center of thick slices of stale bread called 'trenchers'. These doubled as plates on which they placed cooked meats and vegetables, though the stale bread was fed to dogs and other domestic animals. Inciden-tally, the current day open-faced sandwich seems to have inspired by the ‘trenchers’.

Over the years, the concept of using bread as a layer for foodstuff spread throughout the world. The Dutch, for instance, have a long tradition of serving thick slices of bread and butter with any kind of edible food or filling, called Broodjes. In the Mediterranean region, people often have grilled pita bread pockets filled with fresh vegetables or barbecued meat as part of their mezze platter.

Incidentally, even the Indians have Pav Bhaji, which is a thick mix of various cooked vegetables, be-tween squarish-shaped bread.


The best part about the sandwich is that it has been extended to desserts – in the form of ice cream sandwiches!

HOw THE nAmE BECAmE POPuLARIt is however said that the sand-wich borrows its name from a Brit-ish statesman who did not really invent the sandwiches but surely made them popular. In 1762, John Montagu, the fourth earl of Sand-wich, asked for meat to be served between slices of bread, to avoid interrupting a marathon poker game.

The meat-between-bread idea caught on and people started ordering “the same as Sandwich”. eventually, this find was dubbed ‘sandwich’ in the earl's honour, and soon roadside eateries and bars in europe started serving sandwiches to their patrons.

It was only a matter of time before this trend of meat and vegetables

between two bread pieces reached the waters of the united States of America. In 1840, englishwoman elizabeth Leslie wrote the recipe of a Ham Sandwich in her cookbook, ‘Directions for Cookery’ where the sandwich was not an adjunct to the meal, but the meal itself! This caught the fancy of American homemakers and bakeries, making the sandwich an important com-ponent of the American diet, to date.

One American eatery that pro-moted the concept of customised sandwiches made to an eater’s preference was Fred DeLuca who opened a submarine sandwich shop in 1965. That shop led to the establishment of a global chain of salads and foot-long sandwiches, better known today as Subway restaurants.

InCREASIng COnSumPTIOn OF SAnDwICHESOne reason why this snack became very popular was its ease of prepa-

ration and portability as a packed meal for office goers, children and even for a picnic. Additionally, it is healthy and economical, and can be made with just about anything. Mix any vegetable or meat with some dressing or even salt-pepper and slap it between two or more bread slices, and voila, your meal is ready!

It is believed that people eat more sandwiches than any other kind of fast food snack and that includes pizzas or burgers. One reason is paucity of time as more men and women join the workforce and have less time to prepare food. Working professionals often opt for a sandwich, since it can be assembled and eaten quickly and does not leave them feeling heavy, as they would after a full-fledged meal. “Walk into any mall today and you will find several kiosks selling sandwiches, which are pre-pared under 10 minutes. Now isn’t that a complete and convenient meal, especially when you get just

FOOD mATTERS


30 minutes for a lunch break?” questions New Delhi-based soft-ware analyst Prabhu Dey.

Another reason is that sandwich-es are perceived to be healthier than other fast food, especially the ones that can be customised. “The general perception around choice of food consumption in India has been that eating healthy is restrict-ed to eating at home and eating out is equated with indulgence. The Indian consumer has evolved

rapidly in terms of consumption preferences, aligning progressively with global consumption trends. Now there is a pronounced focus now on eating right as more and more people are becoming con-scious about healthier lifestyle,” notes Sanjiv Pandey, Marketing Manager, SuBWAY India. He adds that this is one reason SuBWAY has positioned itself uniquely in the healthier eating-out space by propagating the value of eating right and letting Indian consumers

pick and choose the freshly-made, nutritious options that also suit their lifestyles.

From its modest beginning, the snack has evolved to include a variety of fillings and breads, much to a food lover’s delight. With its easy availability globally, custom-ers are truly spoilt for choice and we can safely say that this snack will be around for a few centuries more!

- vinita Bhatia

One reason the sandwich became very popular was its ease of preparation and

portability as a packed meal for office goers,

children and even for a picnic.


CLASSIC TOmATO mOZZARELLA SAnDwICHServes: 1 • Preparation time: 10 minutes • Cooking time: 10 minutes

Ingredients: Ӳ 1 multi-grain bread, cut

into two thick slices Ӳ 1 tsp garlic basil pesto Ӳ 1 tbsp Mozzarella cheese,

grated Ӳ 10 gm sundried tomatoes Ӳ 10 gm caramelized onions Ӳ 1 Iceberg lettuce leaf,

shredded Ӳ White pepper and salt, to

taste

method:Apply the pesto on one side of each of the bread slices.

Place one bread slice on the assembling counter, with the pesto side facing up. Spread sundried tomatoes, caramelized onions and the mozzarella cheese over them.

Place this inside an OTG (oven-toaster-griller) for a couple of minutes for the cheese to melt. Remove from the OTG and place the iceberg lettuce over the cheese.

Sprinkle pepper and salt as required.Place the top bread over it.

You can further grill or toast the sandwich or have it as is.

FOOD mATTERS - RECIPES


To make this sandwich healthi-

er, use whole wheat breads infused with

some flax seeds.


CHICKEn SAuSAgE PAnInI In muSTARD mAyOServes: 1 • Preparation time: 10 minutes • Cooking time: 10 minutes

Ingredients: Ӳ 1 chicken sausages Ӳ 1 tsp Dijon mustard Ӳ 1 tsp Yogurt or low fat

mayonnaise

Ӳ 2 whole wheat bread slices Ӳ Some rocket leaves Ӳ ½ bell pepper, cut finely Ӳ ½ onion, cut finely

Ӳ ½ tomato, sliced Ӳ Salt and black pepper, to

taste

method:Grill the chicken sausage and cut it into roundels.Nicely whisk the Dijon mustard with mayonnaise.

Spread it on one side of both the bread slices. Place on bread slice with the mustard spread facing up, on an assembling counter.

Make a bed of rocket leaves over the mustard spread on the bread. Place the sausages over this and cover with onion, bell pepper and tomato pieces.

Sprinkle salt and black pepper powder. Cover it with the other bread slice and grill it in the griller.

enjoy hot with some ketchup.

FOOD mATTERS - RECIPES


You can make this sandwich with a

whole wheat baguette, ham and lettuce leaves

too!


What kids want!


Cooking breakfast for kids and winning them over with culinary delights that are healthy to boot - that is what every parent aims for. Sadly, most miss the mark, either

because children can be stubbornly picky or the word ‘healthy’ simply

puts them off.

Since November is when we celebrate Children’s Day, we

thought it only fair that we ask children what they would like

to see on their plates early in the morning. That is precisely what we did and here are some of the dishes that kids said they would

not mind going for second helpings of. Rahul Dhavale, Executive

Chef of Westin Mumbai Garden City, helps recreate the children’s demands into something delicious

and nutritious.


SPECIAL - CHILDREn’S DAy

Turkey and Cheese WrapiniKids love sandwiches and wraps because they are no-fuss items that they can munch on even whilst playing or

studying. Slap in some meat and cheese and it is success all the way!

Serves: 4 • Preparation time: 20 minutesIngredients:For Tomato salsa

Ӳ 2 big onions, chopped Ӳ 2 big tomatoes, deseeded and

chopped Ӳ 1 ½ tbsp coriander leaves,

chopped Ӳ 3-4 green chillies, chopped

Ӳ 20 ml canned tomato juice Ӳ 2 tsp Tabasco sauce Ӳ Salt, to taste

For Wrapini Ӳ 40 gm garlic mayonnaise Ӳ 4 flour tortillas Ӳ 80 gm iceberg lettuce Ӳ 160 gm cheddar cheese slices Ӳ 250 gm smoked turkey breast

slices

method:For Tomato salsa

Mix chopped onions, tomatoes, coriander and chillies with tomato juice.Add Tabasco and adjust seasoning by adding salt.

For Wrapini

Apply garlic mayonnaise on flour tortilla evenly.Place some salsa and iceberg lettuce on it.

Place slices of cheese and turkey alternatively on flour tortilla.Fold the sides of tortilla and form roll out of it.

Serve it with tomato salsa on the side.

Tip: In case you do not have the tortillas, substitute with wholewheat rotis. You can also substitute the turkey with smoked chicken pieces.



Cinnamon and honey FrenCh ToasT

The beauty of this dish is that it can be whipped up in a jiffy when you are in a rush. It also has a lovely, soft texture that just begs eating.

Serves: 4 • Preparation time: 15 minutes • Cooking time: 10 minutesIngredients:

Ӳ 4 eggs Ӳ 100 ml milk Ӳ 50 gm sugar

Ӳ 5 gm cinnamon powder Ӳ 8 brioche bread slices Ӳ 80 ml honey

Ӳ 50 gm butter Ӳ 10 gm icing sugar

method:In a clean mixing bowl, break eggs.

Mix with milk, cinnamon powder and sugar.Cut the brioche bread slices in triangle shapes.

Soak the slices in the egg mixture.Heat butter in a pan and put soaked French toast on it.

Cook till it has turned a nice golden brown colour.Serve hot, garnished with icing sugar and honey.

Tip: To make this a healthier breakfast dish, skip the icing sugar and opt for fresh fruit preserve.



almond muesli WiTh BlueBerry CompoTe

You can make the muesli well in advance and then serve it with fresh fruits of your choice. It definitely beats eating packaged cereals for breakfast.

Serves: 4 • Preparation time: 20 minutes

Ingredients: Ӳ 100 gm dry oats Ӳ 400 ml milk Ӳ 100 gm apples, grated Ӳ 100 gm bananas, sliced

Ӳ 50 ml strawberry yogurt Ӳ 20 gm hazelnut powder Ӳ 20 gm almonds, almonds Ӳ 50 ml whipped cream

Ӳ 30 ml honey Ӳ 30 ml blueberry compote

method:Soak dry oats in milk for half an hour and keep aside.

Mix the apples, bananas, strawberry yogurt, hazelnut powder and whipped cream in it.Adjust sweetness with honey.

Garnish with chopped almonds and serve cold with blueberry compote.

Tip: You can use any seasonal fruits for this dish, including pomegranate seeds, strawberries or mangoes.


SPECIAL - CHILDREn’S DAySPECIAL - CHILDREn’S DAy



spinaCh and Cream Cheese WrapThis iron-packed snack can be eaten for breakfast or whenever hunger strikes. It is a winner anytime of the day.


Ingredients: Ӳ 4 8-inch flour tortillas Ӳ 4 tsp garlic cloves, chopped Ӳ 400 gm spinach, chopped

Ӳ 1 tsp salt Ӳ 1 tsp black pepper powder Ӳ 20 gm butter

Ӳ 80 gm cream cheese Ӳ 1 tsp parsley, chopped Ӳ 1 tsp thyme, chopped

method:In a mixing bowl, mix cream cheese with chopped parsley and thyme. Keep aside.

Heat oil in a pan. Sauté garlic and spinach till the spinach leaves wilt. Remove and let it cool.

Heat flour tortilla in the same pan. Take aside and apply cream cheese spread. Place spinach-garlic mix and roll the tortilla.

Flatten a little with blunt end of a ladle.Heat butter in a pan. Shallow fry the roll till it gets a golden brown colour.

Cut into two pieces and serve hot with red pepper salsa.

Tip: This dish tastes even better when served with some spicy salsa. To make salsa, mix chopped roasted peppers

with chopped tomatoes, chillies and coriander juice. Add tomato juice and Tabasco and adjust seasoning.

Recipes Courtesy: Chef Rahul Davale


SPECIAL - CHILDREn’S DAySPECIAL - CHILDREn’S DAy


EvEnTS

Culinary Masters Awarded at 11th

Annual Chef Awards 2014Culinary Masters awarded at 11th Annual Chef Awards 2014 by

Indian Culinary Forum

On the occasion of Inter-national Chefs Day, Best Foods in association with Indian Culinary Forum

(ICF) hosted the 11th Annual Chef Awards 2014 at The Ashok, New Delhi. Participants, who showcased their culinary skills at the 4-day challenge, were later bestowed with awards during a ceremony where Dr. Lalit Panwar, Secretary of Ministry of Tourism and Amitabh Kant, Depart-ment of Industrial Policy & Promo-tion, were the chief guests.

The Chef Awards is an effort to put India on the international forefront, by recognizing and honouring chefs and their contribution to the country’s hospitality sector and society at large. Chef Vivek Saggar, Organizing Secre-tary, 11th Annual Chef Awards 2014, said, “We are celebrating Internation-al Chefs Day and Chef Awards since 2004, with the purpose of inspiring and encouraging the profession of a ‘Chef ’ in India. During these celebra-tions, the participating chefs did a brilliant job in presenting their skills

in categories of cooking, garnishing and serving on the platter.” The culinary competition, called Trade Tests, kicked off on 8th Novem-ber, 2014 with participation of over 150 seasoned chefs competing with each other in different 11 categories of awards. It was aimed at bringing Indi-an chefs at par with their counterparts in other parts of the world, making them eligible to be a part of culinary competitions.


EvEnTS

This 4-day cook fest was judged by Chef Satish Arora, Chairperson of Jury, and some other esteemed mem-bers of the jury, which included Chef Sudip Bose, Chef Bakshish Dean, Chef Satish Rohilla, Chef Navdeep Sharma, Chef Neeraj Tyagi, Chef Rakesh Sethi, Chef Umesh Mattoo, Chef Philip G, Chef Sudhir Arora and Chef Rajeev Janveja.

Sid Khullar, Managing Editor of CaL-DRON magazine and founder of Che-fAtLarge.in food media site won the award for ‘Best Food Writer’. Talking about this award he said, “It is great to see members of the Indian hospi-tality domain stand in the limelight. The food industry in the country is growing at an exponential rate and newer brands, local and international,

are entering it. It is an exciting, and challenging, time for food writers, because most people want to know about these brands, their offerings and how they compare with the com-petition.”

- Team CaLDRON


InTERnATIOnAL FLAvORS

Say Merhaba

To Turkish Cuisine!

The varied nature of the ingredients in this cuisine cast light upon the geography and culture of Middle Eastern countries, while the food’s textures and colours add to the global appeal of these cuisines. If the

Middle East is the toast of the culinary word, Turkish delicacies are the sparkle upon the toast!


InTERnATIOnAL FLAvORS

Food as a means to achieve ‘nirvana’ is not a new concept. Chefs, like seers, have tried to slowly con-

vert non- believers into all faithful patrons of their cuisine. every few years when the trends in the culi-nary industry change, they bring forth new sensations, new flavours and new experiences. The faithful followers move on to that some-thing new.

Yet there is one cuisine that is equally revered and untouched, in a strange miasma of fate, it is Turk-

ish food that has now become both a staple and a mystery. The deep, rich fla-vours of this Middle eastern cuisine re-flect the mysterious and exotic cultures it originated from.

THE gEm OF mIDDLE EASTERn

CuISInELaden with aromatic spices and interesting ingredients, most Mid-dle eastern dishes add a refreshing spark to the

table. Countries in this region treat food as a fundamental part of their heritage and their culinary tradi-tions are intertwined with their history and religion.

Take Iranian food, for instance. They associate food with beauty and mystique and famous Iranian poets immortalized the love this land has for food with symbolic overtures between wine, food and women. This region and its cuisine bore the brunt of many an inva-sion, but these influences of pass-ers-by who stayed on added to its culinary exuberance.

Iranian food is still referred to as Persian food since the country was Persia about eight decades ago. Several of Iran's prominent dishes originated from Greece, Turkey, Arabia and even Russia; yet it has retained an original charm. Once the Turks expanded their Ottoman empire into Persian territory they brought along with them the method of stuffing leaves, vines, fruits, and vegetables with different fillings. Both stuffed Dolmas and Kofte (meatballs) have now become very popular throughout the Middle east. In fact Iran’s national dish, kebab (cubes of skewered meat), is prob-ably the most important introduc-tion by the Turks.

mERgIng OF CuLTuRES Absorbing from Turkish cuisine benefited the Iranians because Turks know how to eat and thus know how to cook. They are gre-garious with large hearts and an appetite for life, which is reflected in their food. This is one cuisine that leaves no sense untouched and is often compared to French and Chinese cuisines on a scale of completeness. This wholesome tag comes from the subtlety yet forceful nature of the spice blends Turkish cuisine employs to enthral the partaker.

Kebabs, the standard staple of the locals is presented different-ly - either as plain or marinated meat that is stewed or grilled. Since lamb is the basic meat of the Turkish kitchen, their main snack is pieces of lamb threaded on a skewer and grilled over charcoal, which is the origin of the now-fa-mous Sis kebab, a regular in most restaurant menus.

The Doner Kebab is another famous Turkish dish, akin to the Greek Gyros and the Gulf Sha-warma. This is a roll of lamb on a vertical spit turning parallel to a hot grill, and the meat is shaved off to make for the filling within a rolled pita bread. The yoghurt and spices marinated meat is lathered with a hot sauce during regular


Turkish Dolmasmakes: 40 • Preparation time: 1 hour 30 minutes • Cooking time: 60 minutes

Ingredients: Ӳ ½ cup olive oil Ӳ 4 medium onions, diced Ӳ ⅓ cup pine nuts Ӳ 2 cups rice, washed and

drained Ӳ 1 tsp allspice powder

Ӳ 1 tbsp dried mint flakes Ӳ 1/8 tsp cinnamon powder Ӳ 2 tbsp lemon salt Ӳ 1/8 tsp blackpepper corns Ӳ ¼ cup raisins Ӳ 1 tsp granulated sugar

Ӳ 1 cup parsley leaves, chopped finely

Ӳ 450 gm pickled grape leaves Ӳ Juice of ½ lime

method:34. Place a pan on medium flame. Heat ¼ cup olive oil. 35. Sauté the onions till they turn pale brown.36. Add pine nuts and sauté for 5 more minutes.37. Add the rice and mix well till the grains are coated with the olive oil. Cover and let it cook

for 5-10 minutes.38. In another pan, boil ½ cup water.39. Add allspice powder, cinnamon powder, mint flakes, lemon salt, black pepper, dried

raisins, sugar and parsley to the rice. Stir till the rice is coated with these spices.40. Add the boiling water to the rice. Cover the pan with a lid and let the rice cook on

medium flame for 15-20 minutes or till all the water is absorbed.41. Cool the rice. 42. Spread a kitchen cloth on the kitchen countertop. 43. Place the grape leaves and place a spoon of the rice mixture in the center on each of the

leaves. 44. Fold the sides inwards and then roll the leaf to resemble a cylinder. You can use toothpicks

to hold the leaves in shape, if they unfurl. 45. Take a large heavy bottomed pan, and spread the folded leaves side by side.46. Gently pour ¼ cup of olive oil, lime juice and 2 cups of boiling water to cover the dolmas.

Place a plate upside down over them, so that they do not move in the water and bring the water to boil once more.

47. Once the water has come to a boil, lower the heat and let it simmer till all the water is absorbed.

48. With a pair of tongs, carefully remove the dolmas on a serving plate and serve while warm.


intervals. Many kitchens also prepare different versions of yogurt sauce with ingredients like garlic, cucumber, and fresh herbs as well as ‘Tahini’ (sesame paste). Another Turkish staple is auber-gine, which is present in a wide variety of dishes from Karniyarik to Patlican Salatasi (eggplant salad) and Patlican Dolmasi (stuffed egg-plants). A lot of these flavours are also found in the Greek Moussaka!

THE InDIAn COnnECTWhere India finds a connect in Turkish food is in the rice dishes. The Pilaf is a Turkish specialty and

made much like the Indian pulao with a subtle influence of the Span-ish Paella.

Turkish food cannot be complete without a hearty dose of ‘mezze’. There is no escaping these platters of heavenly bread, meats, dips and savoury delights. The Mezze is an elaborate array of dozens of hot and cold dishes which may consist of salads such as the Tabouleh and Fattoush, together with dips like the rich, creamy Hummus made from chickpeas, Baba Ghanoush from grilled aubergines or the Moutabal, another aubergine dip

combined with the tart Tahini. The hot savouries include the famous Kebbeh and stuffed patties like Sambusac, very much like the Indian ‘Samosa’. The highlight of the platter are tangy Lebanese style Dolmas made with grape leaves and stuffed with either rice or a combination of mince and rice.

mASTERS OF BARBECuEPoultry is eaten more often than red meat, and when red meat is eaten it is usually lamb. This cui-sine is further enriched with copi-ous amounts of garlic and olive oil, making it exceptionally


flavoursome and filling without be-ing overly rich. Foods are further enhanced with alternate methods of cooking like baking, sautéing and grilling. The Turks are most certainly masters of the barbe-que and can make even the most mundane chicken dish a delectable delight.

Look beyond ubiquitous Turkish Delights and Baklava the next time you think of Turkish desserts. The next time you eat at a Turkish

eatery, ask for Kadayif, a pastry made with intricate flakes of phyllo pastry, which is omniscient is most homes in the region. The fillings for these pastries vary from rich pistachios to dates and honey.

Another must-have is the Kaymak-li Kayisi. Though it looks decep-tively like nothing more than dried apricots soaked in sugar syrup, a bit reveals the clotted buffalo milk cream within. Then there is the Lokma (tiny balls of dough fried

and soaked in syrup), Kunefe (a variant of the Kadayif) or Aşure (a sticky fruit pudding) - the list seems endless. Some of them will take you back to the days of Arab folklore and as always it will be the food that takes you away from the world, albeit briefly but the respite is always refreshing!



Baklavamakes: 40 • Preparation time: 1 hour 30 minutes • Cooking time: 60 minutes

Ingredients: Ӳ 16 sheets store bought

phyllo dough, thawed Ӳ 450 gm mixed dried nuts,

chopped finely

Ӳ 1 tsp cinnamon powder Ӳ 1 cup butter, melted Ӳ 1 cup white sugar Ӳ 1 cup water

Ӳ ½ cup honey Ӳ 1 tsp vanilla extract Ӳ 1 tsp lemon zest, grated

method:1. unroll the phyllo dough sheets and and cut then into half. 2. Cover it with with a damp cloth.3. Preheat oven to 175°C . 4. Grease a deep 9x13 inch baking dish with butter.5. Mix the nuts with cinnamon powder. 6. Place two sheets of phyllo in the bottom of the prepared dish.7. Brush liberally with butter. 8. Sprinkle 3 tbsp of the nuts over the phyllo. 9. Place another layer of phyllo sheet over these and then sprinkle 3 tbsp of nuts. 10. Repeat this process till all the phyllo sheets and nuts are used.11. use a sharp knife and cut the phyllo sheets while it is in the baking dish into big square

pieces, horizontally and vertically.12. Bake in preheated oven for 50 minutes, until crisp.13. In the meantime, place a pan over medium heat. Add sugar and water and bring to a boil. 14. Stir in honey, vanilla and lemon zest and mix well. 15. Reduce the heat and simmer for 20 minutes.16. After baklava has baked till it has a golden color, spoon the sugar mixture over it. 17. Let it cool and serve.


A post-graduate of the prestigious Oberoi Centre of Learning and Development, Chef Varun Inamdar has worked at some leading hospitality chains in the world for over a decade. His guests and clientele include many celebrated personalities ranging from the royal family of Al Sabah, Al Khalifa and Al Saud in the Arabian Gulf, to powerful politicians like US President Barack Obama, French President Nicholas Sarkozy and Russian President Vladimir Putin, to name a few. Closer home, his creations have graced the celebratory menus of several celebrities such as Sachin Tendulkar and the Ambani family.

Having recently re-arrived on the Indian culinary landscape with The Chocolate Factory Ecuador, a premier chocolate company in India, Chef Varun is fast-gaining popularity as the man who gives chocolate never-be-fore-seen avatars.

ask the eXpertASK THE EXPERT

Cooking might seem like a daunting affair plus the stress about the dish turning out as expected. Let us help you! Send us your questions about food and cooking

and we will get chefs of leading hotels to share their wisdom with you.

“I prepared Dahi Kebab but it turned out to be a total mess. The filling came out of the cover and it turned out to be very soggy. Please help me with a fool-proof recipe for Dahi Kebab that I can make in an airfryer.”Sakshi Sabharwal, New Delhi

Chef varun Inamdar: “For every 250 gm of hung curd, add 5 tbsp of roasted gram flour or roasted makhana powder to absorb all moisture. Add dry masalas of your choice as flavourings, taking care to avoid those that would leach mois-ture and make the outer covering difficult to handle.

You can make a filling of assorted dry fruit, nuts or sweet and spicy filling. Close the filling and then dab the kebab in some refined flour. Preheat the airfryer for 180°C and then place the kebabs on the greased airfryer rack. Bake for 10 minutes

and let it rest for another 5 minutes in the airfryer.”

“I am an amatuer baker and am learning new dishes by trying it out. while baking, I use parch-ment paper for lining the baking dish. But whatever I bake, be it cookies, bread or anything else, it gets burnt within the specified time for the specific recipe and the paper gets stuck to the dish being baked. Incidentally, I use the middle rack while baking.I have tried baking for a lesser time than specified in the recipe. Even then it is undercooked from the top, but burnt and stuck from bottom. why does this happen and how can I avoid it?”Jaya Kasturi, Gurgaon

Chef varun Inamdar: “Before I answer, it is important for us to un-derstand what a parchment paper is. It is a sheet of bakery-proof paper

made by running sheets of paper pulp through sulphuric acid, which eventually dissolves and gelatinizes the surface, making it non-sticky. This is very different from a wax paper or a butter paper. Parchment paper is available in various quality grades. Either change your supplier, as the quality may not be right or ask for a better quality, as reducing the baking time instead would even-tually affect your baked goods.”

“I prepared Dabeli for dinner and lot of the Dabeli stuffing is left. Do you have any suggestions to utilize it apart from using it a stuffing for samosa, aloo vada or sandwich?”Deepali Sachin, Pittsburgh

Chef varun Inamdar: “Oh defi-nitely! It is a very flavourful vege-table mix and can be used to create some beautiful nachos replacing the usual refried beans. You can also


ASK THE EXPERT

serve it as a dip with taco chips or grilled pita breads. Try using the leftover mixture along with some grilled vegetables for making some delicious rolls or even mini tartlets, topped with some pomegranate seeds and grated processed cheese.”

“Is yeast harmful for our body? I keep hearing that it is yet I do not want to stop baking. I am con-fused.”Poorvi Shah, Ahmedabad

Chef varun Inamdar: “In the con-text of food and a healthy normal person, yeast is not said to have any harmful effects.”

“I was making Sarso Ka Saag, but I ended up putting extra chillies and it became very spicy. Is there anyway in which one can reduce the spiciness in a dish, in case one puts more chillies?”Jyoti Manglani, Jabalpur

Chef varun Inamdar: “Yes, there are a few ways in which spiciness in a dish can be reduced. First and foremost, remove the visible pieces of chillies. You can introduce a few more ingredients which may not change the taste but add more body to the dish, like potatoes, carrots, peas etc which will help in absorb-ing the spice and levelling the same. Addition of some dairy products like cubes of cottage cheese, some additional yoghurt or cream may help too.”

“I have 1 kg sour oranges. Can you please suggest what I can do with them?”Dupinder Kaur, Gurgaon

Chef varun Inamdar: “Sour or-anges make for a beautiful marma-

lade or pickle. You can juice them up for making excellent sorbets or granitas at home. The juice can be used as a mixer for mocktails or cocktails. Alternately, you can candy the peel and preserve for it a warming mulled wine or a fruity Christmas cake. Why just that, make marinades for dressed chicken or tofu or use its reduction for mak-ing toppings or mix the same with cream cheese or whipping cream to pipe over cupcakes, muffins or cakes.”

“I have some bananas and papaya that I wanted to use within a day. Can you offer some quick tips on how to ripen these 'not-so-ripe' fruits?”Nupur Singhania Daga, Bangalore

Chef varun Inamdar: “Bananas and papayas ripen on exposure to ethylene gas, which is natural-ly emitted from fruits like pears, apples or tomatoes. Simply, place the fruits in a paper bag along with a few unpeeled and uncut apples or pears. Fold the open edges of the bag and place in a warm place in the kitchen, overnight. Open the bag, next morning, check for the desired ripeness, thank the ‘agent-vegetable’ and put the bananas and papayas to use.”


HAnDS On

Cool Extravaganza

The limited edition flavors that Gelato Italiano launched under the Rich Scoop Fiesta label are based on desserts and are ideal to end any festive party on a sweet note. It combines the delight of ice cream with the finesse of a plated dessert, since no additional toppings or dessert

sauces are needed.

When is an ice cream not just an icecream? When you can’t resist licking the creamy trail

from your fingers and palms (yes, we are unabashedly guilty of that)!Now, ice cream is welcome anytime of the year. Since it appears that summer is making an unseasonal entry this winter, it did not take us much cajol-ing to try the four new flavors that Gelato Italiano has introduced under the label ‘Rich Scoop Fiesta’.

These limited edition flavors — Tira-misu, Black Forest, Belgian Chocolate

and Fruit & Nut — will be available until the 31st of December 2014. They do ample justice to the festive season and are more extravagant than the ones on Gelato Italiano’s regular menu. It is available in standard ice cream tub packing, but we learnt that it is best to not overfill it since it makes the cover stick and can be messy when you scoop.

FOUR TANTALISING FLAVORSThe Tiramisu Gelato, with cream, cof-fee powder, mascarpone, cocoa pow-der and eggless sponge cake, tastes as close to a Tiramisu dessert as a frozen

product can. While the deep flavour of espresso is obvious, the creamy presence of the mascarpone is missed in this frozen form. The sponge cake however absorbs the coffee’s flavour and brings back that kick with every bite that has sponge in it. For coffee, or Tiramisu, lovers this is a great way to enjoy the same flavours in a colder avatar.

Freezing the flavours of a Black Forest cake didn’t seem like an easy task considering the cake content. But Gelato Italiano pulls this off courtesy the cherries and the extensive use


HAnDS On

of dark chocolate flakes. The flakes could however be smaller, since frozen chocolate has the capacity to chip a tooth, especially dark chocolate which has less milk content and more cocoa! The Black Forest Gelato also has cream, chocolate truffle besides large pieces of the eggless sponge cake. Kids are apt to like it since the inclusion of pitted cherries adds a lot to texture and the occasional burst of sweetness subdues the bitterness of the dark chocolate, though the intense sweetness can make it less palatable for adults.

Creamy and dark, I expected the Bel-gian Chocolate to be less sweet with a deeper cocoa flavour. Ideally Belgian chocolate is supposed to suggest a certain level of depth and quality which this particular Gelato did have. Though the ingredients include coffee, there is no apparent flavour of mocha

since the dark chocolate is the prev-alent taste on the palate. We assume the amount of coffee used is negligible but it does help to bring out the choc-olate. When frozen this Gelato can be hard to scoop out, but upon softening slightly, it is creamy and has a much better flavour, since colder foods tend to subdue flavours in general.

Though the Fruit & Nut Gelato looks more like rose ice cream speckled with fruits and nuts, the taste is very akin to old-school ‘tutti fruitti’ and it brought back memories of a child-hood when few ice cream flavours existed. Both the rose and the orange are aids to bring out the fruitiness and are not obvious on the palate and the occasional bite of almonds adds a wonderful texture. The finesse comes from the fact that the almonds are toasted and lightly salted, which helps take away from its intense sweetness.

FINAL VERDICTThe four new flavours were creamy, rich and the quality of chocolate and nuts used was fairly superior com-pared to branded ice creams available through stores and ice cream parlors. Compared to other brands, Gelato Italiano’s prices are competitive and moreover, offer good value for money since it is locally produced, which lends it a sense of freshness.


Product name: Gelato Italianomanufacturer: Pan India Food Solu-tions Pvt. Ltd.

Category: Frozen DessertPrice: INR 80 per scoopAvailability: Over 78 outlets in 7 cities


CELLAR SPEAK

“SkillS can be TauGhT; iT iS The paSSion in individualS

ThaT driveS TheM To diScover ThinGS”

- ondrej pospichal

When you watch Tom Cruise have a whale of a time as a bartender in the movie ‘Cocktail’, the job behind the bar might look like a glamorous one. Well, while that is partially true, it also requires the bartender to be on his toes (literally and figuratively) and keep coming up with new beverages to make his customers go ‘Wow’! Ondrej Pospichal, the man behind the famous London bar, MASH, tells Jaswinder Singh about

similarities between families in Eastern Europe and India and his first memory of tasting vodka - when he was just 4 years old!


EvEnTS

In Eastern Europe, with a family setup that is perhaps just as strong and close knit as Indian families, we start drinking socially at a very

young age. I remember tasting vodka for the first time when I was 4 years old.” - Ondrej Pospichal,

Bartender, MASH

CELLAR SPEAK


There’s an unquenchable fascination with India and spices that the West can’t seem to get over.

We’ve had quite a few of them in the past, from the Portuguese to the British and the French who came looking for the land of spices and snake charmers and decided to stay back for a little while longer. Remember Mr. Columbus? That was quite a bummer.

Luckily, the human race has pro-gressed enough and we have far better navigation than what Co-lumbus had at his disposal. even luckier still that this time, when a British bar expert (of Czech ori-gin) came looking for India on his

maiden voyage, he landed at the right place and shared some of his extensive knowledge in the art of drink making with professionals from India - Ondrej Pospichal, the man behind the famous London bar MASH. He tells us what keeps him going as a bartender.

Jaswinder Singh (JS): welcome to India, Ondrej. what do you have in store for us on your maiden visit to the country?Ondrej Pospichal (OP): I’m very excited about my first visit to India. I have a packed schedule ahead of me, conducting trainings at JW Marriott’s properties in different cities for Indian bar professionals. It’s no secret, India is an upcoming

country and Indian consumers are known for their discerning pal-ate, so I have some new cocktail recipes that I will be sharing with the audience here. I’m using local ingredients, which I really like and enjoy in making some very light, punch style cocktails that should go very well with the local cuisine and the tastes.

JS: Tell us more about the grey goose initiative, ‘Beyond The Bar’. How has the experience been so far for you?OP: I believe skills can be taught and it is the passion in an individ-ual that drives people to discover things. All you need to do is find that passion in you and open up. With ‘Beyond The Bar’, Grey Goose is trying to ignite that pas-sion for perfection in professionals that it strives for with its products.The session today was very moti-vational, perhaps just as much for me as it was for the audience and I hope I will be able to ignite the passion for perfection in bar pro-fessionals in India as well.

JS: what, according to you, sets grey goose apart as a premium vodka?OP: Grey Goose is a grain vod-ka, made from soft winter wheat which lends it a very different texture and body than any oth-er product. One can say that the distillation process makes a huge difference in that, but what truly sets it apart is the finesse and pas-sion of the professionals behind it. Grey Goose is produced in Co-gnac, France and therefore benefits greatly from the experience and skills of a traditionally trained cognac Maître de Chai, François Thibault.

CELLAR SPEAK


JS: what is that one incident you recall that shaped your profes-sional life?OP: In eastern europe, with a family setup that is perhaps just as strong and close knit as Indian families, we start drinking socially at a very young age. I remember tasting vodka for the first time when I was 4 years old. Of course, I was far too young to have known that I would be a bar professional

in the future. But I believe that to be the foundation stone of my pro-fessional life. Later, when I worked with professionals like Paul Tvorah and Marian Beke, my own passion for the profession took shape and allowed me to grow in my chosen field of work.

JS: How do you describe your style of drink mixing? what de-fines your drinks?

OP: I’m deeply inspired by the respect for each other in Asian cul-tures, especially in Japan. You are sharing a piece of your thoughts with someone else. So your thoughts have to be very carefully selected and presented. Thinking like that makes others happy, so I like to concentrate on that thought when mixing drinks.

- Jaswinder Singh

CELLAR SPEAK

SenSe of GooSe

This cocktail invokes the spirit of India with the perfect infusion of spices, the presence of which is

alleviated with the aroma of cardamom.

Ingredients: Ӳ 40ml Grey Goose vodka Ӳ 1 big slice fresh ginger Ӳ 10ml Tequila Blanco Ӳ 15ml honey water Ӳ 20ml lemon Juice Ӳ 6 pieces green cardamoms Ӳ 25ml Mozart Black (or Crème de Cacao Dark)

method:1. Shake all the ingredients in a cocktail shaker.2. Stir and strain into a chilled rock glass.


the Vodka that

Won the kreMlin


There is definitely far more to vodka than meets the eye, though

it is not fully appreciated in India. Stolichnaya Vodka dared to venture into this market in

the country, and whilst there are other brands that can compete

with Stolichnaya when it comes to quality, few can match the

inroads it has made into India.

There is no imagin-ing Russian history without vodka. Yet, it remains as one of the

most underrated drinks of all times. The skill and technique required to produce an excellent vodka perhaps matches that of a good wine or a whiskey and carries similar nuances of taste and textures. For some reason, especially in India, it is seen as a drink mostly reserved for women or for when

you want to get high at a club quickly. I remember getting into an argument over the matter with a marketing person of a whiskey brand not too long ago, who was hell bent on prov-ing that vodka is nothing but a neutral spirit best suited for medicinal or lab purposes. Well, it most certainly is not. One would expect a profes-sional from the spirits industry to know that, but there is far more to vodka than meets the

eye. I doubt if people in India even know that there are vodkas produced in Russia and erst-while Soviet block countries that are aged in oak, have an amber appearance, have a very distin-guished nose and palate and are just as pricey as a good single malt. Of the countable few producers of premium spirits who have dared to venture into the ev-er-expanding Indian market, Stolichnaya Vodka is one


SPIRITuAL QuEST

product that has managed to make a mark in this very niche segment of premium vodkas. There may be others that can rival the qual-ity of the product, but have not transgressed to consider India as a market yet. A LInEAgE THAT gOES wAy BACKLike any other drink that com-mands a premium tag, Stolichnaya has a history and a very distinct production process that rivals the finest wines and Scotch whiskeys of the world. It was the preferred drink of the Soviet leadership and was served at The Kremlin like tea is served in Indian government offices. It enjoyed the patronage of the Politburo to the extent that they ordered the producers to come up

with flavor-induced vodkas spe-cially for supplying to The Kremlin in 1962. I wonder if a Soviet secret weapon or something else inspired the name - it sounds very cool. But apart from the Kremlin con-nection, what is it that puts Stol-ichnaya in the premium segment? It certainly is not the packaging alone, or the fact that it comes from Russia. Among distilled spirits, especially something as strong and straight as vodka, the biggest challenge faced by the producers is the leftover methanol content in the spirit after distillation. Methanol, if you man-aged to stay awake during organic chemistry classes in high school, is the stuff that gives alcohol a bad name. It is poisonous to say the least, harmful in even small quan-tities. It is the stuff responsible for

the headaches and hangovers and gives that burning sensation as it rolls down the palate. ALPHAS OF THE SPIRIT wORLDThe most premium of vodkas get their tags by achieving 0.2 percent methanol content in the final prod-uct. Those are known as the ‘Alpha Spirits’. Strangely enough, just like wine appellations in most of the old world wine producing regions, there is an appellation for vodka as well that defines that to achieve the ‘Alpha Spirit’ rating, the vodka has to come from grain, in this case winter wheat, that was the pride of the Soviet union. Like everything Soviet that was supposed to be better than prod-ucts from the ‘corrupt West’, Stol-ichnaya set out to better that

Stolichnaya has very distinct notes of almonds and aniseed catapulted with the aroma of strong alcohol content on the nose.


SPIRITuAL QuEST

and reduced the methanol content to 0.003 percent, an infinitesimally low quantity that is supposed to reduce the chances of hangovers and that burning sensation on the palate. They named it the ‘Lux rating’, the highest rating a vodka can achieve. All that history is fine, what about the product, you ask? Stolichnaya has very distinct notes of almonds and aniseed catapulted with the aroma of strong alcohol content on the nose. The palate is greeted with a smooth texture that rounds off well on the finish. Best enjoyed ice-cold, Stolichnaya is an excel-lent spirit for cocktails. That said, and coupled with the fact that in

my position, I get to taste more products than an average person should, there is a premium vodka from France that can rival Stol-ichnaya’s claim to fame. InDIA OPEnS ITS DOORS, BuT nOT wIDE EnOugHNo doubt, Indian market is open-ing its doors to superior products from around the world. The sheer number of events that take place to introduce these products to the local markets is mindboggling. However, the worst thing about these business events masquer-ading as consumer events is the parallel conversations among the Indian business people in the

backdrop that continue loudly with utter disregard for the guest who has taken the pains of flying over to India to share her knowledge with the gathered crowd of over 30 bar professionals. Also, there is a long way to go before we rationalize the taxes and the bureaucracy to make sure that doing business in India is a viable option for the producers of high-end spirits. until then, let us just forget the business and say cheers to the many great products lining up to woo the Indian consumer.

- Jaswinder Singh

Stolichnaya reduced the methanol content to 0.003 percent, an infinitesimally

low quantity that is supposed to reduce the chances of

hangovers and that burning sensation on the palate.


PERSPECTIvE

raiSinG The SpiriT


An old Russian proverb goes this way, “Call me what you like,

only give me some vodka.” And who better than the Russians can understand or appreciate vodka,

the drink that has brought light to their souls? You can share a bit of this soul-lightening illumination with these lovely cocktails using

Stolichnaya vodka. Go on, shake things up a little!

PERSPECTIvE


mIX IT uP

Stoli GiMletSometimes simplicity is refreshingly novel. This soothing and smooth

cocktail is the perfect example of this statement.

Ingredients:3 parts Stoli

1 part fresh lime juice1 part simple syrup

Ice, as requiredLime slices, for garnish

method:Chill a rock glass.

Mix Stoli, lime juice and simple syrup in a cocktail shaker with ice Shake well.

Strain and pour into the rock glass.Garnish with several lime slices.


mIX IT uP


mIX IT uP

Stoli filthy dirty MArtini

What is better than a Dirty Martini? A Filthy Dirty Martini with lots of olives!


½ part olive juiceCrushed ice, as required

Olives, for garnish

method:Shake the vodka and olive juice in a cocktail shaker

with some crushed ice.Pour into a Martini glass.

Skewer olives on a large toothpick and dip in the drink..


mIX IT uP


mIX IT uP

Stoli bloody MAryIt’s colorful, it’s complex, it’s refreshing and moreover it’s probably the most

popular cocktail served at bars the world over.


4 parts tomato juice½ part fresh lemon juice

¼ th part of freshly grated horseradish

method:Chill a highball glass.

Mix all the ingredients in a cocktail shaker.Add a dash of Worcestershire sauce, hot sauce, salt and pepper.

Shake and pour into a highball glass.


mIX IT uP


mIX IT uP

Stoli biG oThe dash of grenadine adds a spicy edge to this fruity cocktail featuring

grapefruit and orange juice.

Ingredients:1 ½ parts Stoli

1 part orange juice1 part fresh grapefruit juice

¾ part simple syrup½ part fresh lemon juiceCrushed ice, as required

Dash of pomegranate juice or grenadineTwist of grapefruit, for garnish

method:Chill a Martini glass.

Put all ingredients, except pomegranate juice/grenadine, in a cocktail shaker. Shake well.

Pour in the Martini glass. Add a dash of pomegranate juice/grenadine and stir well.

Garnish with a grapefruit twist.


mIX IT uP


mIX IT uP

SoMe like it hotThere are Martinis and then there are Martinis. This one belongs to the

latter class, with a spicy punch that will blow your socks off.

Ingredients:60 ml Stoli Premium

15 ml lime juice10 ml simple syrup

6 small papaya or mango cubes2-3 green chili peppers

method:Muddle all the ingredients well. Shake and double strain.

Serve straight up in Coupe or Martini glass.Garnish with papaya slice.


mIX IT uP


mIX IT uP

CuCuMber Apple Cobbler

Make the most of the juicy apples available in the market now and make this fruity and refreshing cocktail that is bound to enthrall and interest.

Ingredients:60 ml Stoli Premium

30 ml fresh lemon juice20 ml simple syrup, muddled with fresh ginger

60 ml apple cucumber pureeA plash of Appy Fizz

method:Shake all the ingredients in a cocktail shaker.

Double strain and pour into a Collins or Tall glass.Throw in a couple of ice cubes.

Garnish with a cinnamon-dusted apple slice.

Recipes courtesy: Stolichnaya Vodka


mIX IT uP


TRIED AnD TESTED

tried & teSted

daawatBrown Rice

Can you replace

white rice with the brown variety for your

day to day cooking?

Parul Pratap

Shirazi tries out Daawat brown rice to get the answer to this

question.

The debate about whether brown rice is healthier than its whiter

cousin has been going on for quite some time now. While most concede that the former is indeed health-ier and are quick to cite some research, others be-lieve that the healthy aspect is not as significant.

But one reason why many people, especially in urban cities where the density of working professionals is higher, shy away from using brown rice on a daily basis is the perception that it takes longer to cook. Or does it?

We tried one brand of brown rice from Daawat to see if it can replace white rice in the kitchen cabinets. And this is what we found.

DAAwAT BROwn RICEFor a product that boasts of

cooking in 15 minutes in its TV commercials and print ads, we must admit that the rice did live up to this claim. To put it to the test, I decid-ed to cook both brown and white rice at the same time.

It took precisely 15 to 18 minutes to cook 150 gms of brown rice in 450 ml of water, while it took about 8-10 minutes to make white rice of the same proportion, albeit with more water. The rice cooked parallely was also in a pan and cooked to set (not drained). Neither of the two variants were sticky or lumpy, though the natural texture of brown rice tends to appear so, but upon using a fork to sepa-rate the grains, it came apart fragrant and fluffy.

The flavour of the brown rice was nutty with a slight-ly fibrous appearance. The health benefits include zero cholesterol and a low Gly-

cemic Index, which indicate that the rice had a lower effect on a person’s glucose or sugar level as compared to white rice.

upon consumption, brown rice did feel lighter and easi-er to consume in terms of portion size as compared to white rice. Then came the time to put this preparation to test.

The portion size sampled with enough for 2 people, and an 8-year old, who found it different but ap-petizing. The elderly señor who tasted it felt he would rather stay true to white rice, unless brown rice is prepared as a ‘pulao’; thus, the recipe!



TRIED AnD TESTED

tex Mex brown riCeThe beauty of this main course is that it can be prepared quickly with any vegetable of your choice, though we tried it with bell peppers.


Ingredients: Ӳ 450 ml water Ӳ 150 gm Daawat brown rice, washed

and drained Ӳ 1 tbsp olive oil

Ӳ 2-3 garlic cloves, slivered Ӳ ½ cup Green Giant Corn Niblets,

washed and drained Ӳ 1 red bell pepper, cut into thin strips

Ӳ 1 yellow bell pepper, cut into thin strips

Ӳ 2 tbsp Keya Mexican seasoning Ӳ Salt, to taste

method:1. In a deep pan, bring 450ml water to a vigorous boil. 2. Add the washed brown rice and bring back to a boil. 3. Lower the heat to simmer and cover to cook. 4. Let it cook for 15-18 minutes, till the rice is cooked through and soft. 5. Remove from heat and reserve. 6. In a skillet or pan, heat the oil. 7. Add the garlic, corn niblets and the bell pepper slivers. 8. Saute for 3-4 minutes or till the peppers begin to soften. If you prefer a bite to the vegetables, then don’t overcook. 9. Add the Mexican seasoning and salt. Sauté for a minute. 10. Add the brown rice. Toss quickly till the rice and vegetables are coated with the seasoning. 11. Check seasoning, adjusting it a little more for a more potent flavour.12. Remove from heat and serve hot.

Tip: Non-vegetarians can also toss in cooked chicken pieces or chorizo if they wish.Recipe ad Image Courtesy: Chef Parul Pratap Shirazi


FIRST PERSOn

the Call of the oat

Sid Khullar took the Quaker Oats Smart Heart Challenge and came away quite impressed with the product and the way the challenge was structured; both working together to bring bunches of benefits to those

who completed it.

A little more than a month ago, I took the Quaker Oats Smart Heart Challenge. Before

I tell you what the challenge was about, you should know that I am overweight, diabetic, borderline hypertensive, and rarely exercise. I was eating wrong, seeing all the signs of further damage being done to vital organs and not doing anything about it. At this point, my wife Indu, nominated me for the Quaker Oats Smart Heart Chal-lenge.

The challenge essentially consisted of three parts:

■ Consume 35 grams of oats twice a day

■ exercise for 30 to 45 minutes every day

■ Find time for the things you love

Now here’s the thing. Given suffi-cient discipline in one’s life, for ex-ample, in the form of a routine and a predictable work day, one can plug quite a few lifestyle changes into the daily mill; if breakfast of fried eggs and toast is eaten every

morning at 7am, the platter can be replaced with one of boiled eggs instead. If however, one doesn’t have a fixed time for the meals of the day, nor any idea where the meal is going to be and what’s go-ing to be in it, it makes the process of change fairly tough.

What is therefore required in the picture are predictable elements, the presence of which prompt still other elements to become predict-able and so on. This is precisely what the Quaker Oats Smart Heart Challenge did for me.


FIRST PERSOn

Before I start on that however, a quick word on oat, which is essen-tially a plant, the various parts of which are used in different ways. The seed or oats is used as a cereal, the stem or oat straw in the treat-ment of conditions like swine flu and bladder disorders and bran, the outer covering of whole oats, as a food additive, such as in oat bran muffins. Oats is said to cause a feeling of satiety and thus aid in

the reduction of cholesterol and blood sugar while Oat Bran is said to prevent cardiovascular diseas-es by blocking the absorption of substances that may lead to cardiac issues, diabetes and high choles-terol1.

Oats has also been found to play a preventive role in the development of persistent asthma in children who were introduced to oats

earlier than others2. In the case of those who follow gluten free diets, kilned or unkilned oats may actu-ally boost the nutrition values of vitamins and minerals; the former type increasing the intake of Vita-min B1 and Magnesium and the latter resulting in increased values of Magnesium and Zinc3, 4.

Additionally, in what should be good news for all of us foodies,

Boiled Oats with fruits and nuts


Australian researchers found significantly higher levels of a hormone (Peptide Y-Y) that works to regulate the appetite related to the intake of oats5. As if all of this weren’t enough, here are some more of the nearly magical effects of oats:

» Improvement in immune system defenses6

» Reduced use of laxatives7

» Reduced risk of Type 2 Diabe-tes8

» Possibility of increasing insulin sensitivity9

» Lowered bad cholesterol10

» Possibility of aiding in the con-trol of blood pressure11

So, as you may have understood, that’s how oats works. Now, let’s move on to why the Quaker Oats Smart Heart Challenge works.

To begin with, someone nomi-nates you for the challenge, which induces, in most cases, a sense of duty and obligation, which is very important, else we’d all just take on the challenge and proceed to watching sitcoms with bags of po-tato crisps on our ample paunches.

Next, the two installments of 35 grams of oats instantly replace two of our regular meals, most likely breakfast and either of lunch or dinner. Some of you may smirk at my use of the word ‘replace’. Remember however, that oats is rarely eaten as is, except of course for Horses. Horses are prodigious eaters of oats. Of course, they’re also quite good at pulling carts and spewing evil smelling farts. Com-ing back to humans, we would usually accompany our oats with milk, vegetables or perhaps

SAvory oAtS Soup

This is a comforting and filling dish that can be eaten for breakfast, lunch or dinner.

Ingredients:35 gm Oats

Vegetable Stock1 cup assorted vegetables, chopped

1 cup assorted beans, pre-soaked, pre-boiled and drainedItalian seasoning

method:Cook the oats in the vegetable stock.

Add stock, so the final consistency is soup like.Toss the vegetables with the Italian seasoning and some olive oil.

Simmer.When the vegetables are cooked, add the beans.

Bring to a boil.Adjust the seasoning and spice level.

Serve hot!

Tip: Non vegetarians can use chicken stock if desired and add some diced, cooked chicken to the mixture too.

Recipe Courtesy: Sid Khullar


some salt beef or pork as I saw the Koreans do one time. Having brought in some predictability to at least two meals as well as having successfully incorporated oats into our diet, we come to step two – 30 to 45 minutes of exercise. The sug-gested duration ensures we must be at a stable location and given we must do it every day, it suggests we’ll make some changes to our schedule to ensure we complete step two. I’m won't list the bene-fits of exercise here; suffice to say, it greatly reduces my blood sugar and is also known to trigger the release of endorphins in the body, which in turn reduce pain percep-tion as well as induce an overall sense of positivity and wellbeing.

Finally, we have part three, that tells us to find time for the things we love. Now, this too is a part of the challenge and must therefore, not be ignored. When we indulge ourselves in activities that we en-joy, it reinforces the overall posi-tivity brought on by the reduction in our diet and the exercise, which after a week or so impresses the whole process into our daily lives thus creating a cycle of positivi-ty that will ultimately cause the challenge to live up to its name and result in a smart and healthy heart.

- Sid Khullar

References1. WebMD.com2. British Journal of Nutrition, January 2010,

103 (2): 266-733. european Journal of Clinical Nutrition,

January 2010; 64:62-67, doi:10.1038/ejcn.2009.113 and

4. The european e-Journal of Clinical Nu-trition and Metabolism, December 2009; e315-e320

5. Nutrition Research, October 2009; 29(10):705-9

6. Minerva Medica, June 2009; 100(3):237-457. Journal of Nutrition, Health, and Aging,

February 2009; 13(2):136-98. experimental and Clinical endocrinology

& Diabetes, February 2008; 116(2):132-49. european Journal of Clinical Nutrition,

June 2007; 61(6):786-9510. American Journal of Clinical Nutrition,

August 2002; 76(2):351-811. Journal of Family Practice, April 2002;

51(4):369

Savry Oats Soup


ROAmIng ROvER

Te Aroha: Of Passion

And Posterity


ROAmIng ROvER

If serenity were a potion, the essence would be Te Aroha, where one sip conjures dreams of timelessness, but one whiff makes it happen! Her brief

vacation there gave Parul Pratap Shirazi a throwback to her younger days, when she would gambol in the open fields with nary a care in the

world.


ROAmIng ROvER

I have spent my childhood visiting the mountains, as far as Tibet, and I remember the lady bugs, the omnipresent

aroma of fruit orchards, views of cloudy abyss where I would imag-ine myself swimming straight through from the heavens, chased by the rays of the setting sun. The mountains are magical. Hill sta-tions, however, no longer qualify.

Attractive as the packages at all the resorts may be, the truth is, the mountains are no place for rooms in high rises or for watching tele-vision! So at the onset I’d say, come to renew your senses, come to be one with your maker and to find some of the answers to questions the city doesn’t let us even explore. That’s the mindset you need for Te

Aroha, not just a mountain resort but an offspring of the passion and a dream that Sumant Batra had. Built as a summer home by him, Te Aroha stands as a testimony to how dreamers extend their vision and make a reality that’s filled with history, memories and beauty, all shared fluidly over misty evenings and Kumaon cuisine.

SEnSITIvITy In EvERy CREvICEDesigned over levels of colonial styling, the cottage like rooms at Te Aroha are adorned with crowns of yellow that glow like gold at dusk. We were upgraded to the duplex suite called ‘The Attic’ since we were three of us and had asked for an extra bed at the time of book-ing. Few adjectives can do justice

to how beautifully assimilated the space was. Antique bed, two feet above the ground, a solid wood closet seemingly carved from one trunk, a spiral wrought iron stair-case that weaves you up to a little room in the sky, the Attic!

The attic is used as an extra room with a single bed (close to Queen size) and walls with window cuboids that show you the clouds. So if you lay down, you’re almost in heaven!

The Attic also serves as a study with a desk and a chaise lounge to read on, when it’s dark out and a few lights glimmer on the hill across, when it’s so silent you can hear each other’s hearts beat. Our 8-year old was so mesmerized that

The orchards around Te Aro-ha also sell seasonal fruit so it’s a good idea to check with

them for produce you can take back with you.


ROAmIng ROvER

she actually stayed in the Attic the whole time.

The rooms are like keepers of se-crets and every piece has a history, which Sumant will be happy to share and since he is usually there, it is a good idea to have a tour of Te Aroha with him. every detail is personally overseen from the Kaya products in the washroom, which deserved a tub but that’s not very eco-friendly so a shower stall will do to, fluffy pastel towels and piping hot, running water. The brocade cushions on jacquard bedspreads reminded me of my mother’s home; all that was missing was a paan-daan.

The rooms are all connected to broad balconies and every room has a view, ours overlooked the golden tops of the resort but a slight turn of the head has us look-ing at a cloud filled valley with a spectacular sunset and later, more stars than you’d think the sky can hold!

COLLECTIOnS TO gAwK ATThe landscape has a mix of nature and a speckling of collectibles that Sumant has picked up over decades. A lawyer by profession, his true loves are antiques, art and memorabilia of Indian cinema. Auction worthy pieces are show-cased at Chitrashila, Te Aroha’s art gallery built on a separate wing at a higher level. The gallery hugs the library and the Anandini Tea Room with a view of fruit orchards and pristine, green hillsides.

The Tea Room is straight out of ‘Alice in Wonderland’; the chintz upholstered chairs, the crockery cabinet in white, a collection of


bespoke tea by Anandini - its storybook perfect! Chitrashala is a museum of rare vintage graphics from India dating from the middle of the nineteenth century to the end of the twentieth century. On display on the walls are hundreds of dazzling masterpieces of visual art heritage from Sumant’s person-al collection. His vision to com-plete this wing with a Cigar room is what makes going back a bigger thrill.

THE PERFECT PLACE FOR KIDSThough the draw was the moun-tains, a resort with a story or this much history makes for great learning when it comes to kids. This is where you bring them to learn to be quiet, to be one with themselves and to be devoid of that frenzy a city tends to induce.

Step into the lobby; it has a Vic-torian chair facing a fireplace and

you wonder what you would like to sit there and read? There is a grand piano to one side and hardwood steps leading up to rooms. The resort weaves through like a grand home - the living room, the study, the library, the dining hall - I could live here for months and probably finish one of my three books in the process. That’s what Te Aroha does, it makes you want to express how you feel in the best way you know how!

ROAmIng ROvER


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Our children don’t see nature in her truest form and as much exposure as our travels entail, there is nothing more rewarding than communing over breakfast on a perfectly silent morning because the din of birds and rustling of leaves is not noise!

In TOuCH wITH nATuREenjoy breakfast on the balcony overlooking the valley and hills around and because the service at Te Aroha is so familial, it’s like being fed by an overbearing but lovable aunt. We consumed copi-ous amounts of breakfast! Some

days they make fresh buns, baked over wood, and these have to be by far one of the finest foods we have enjoyed in the hills.

Speaking of food, Te Aroha has a lovely way of continuing the charm. Tea is served with chickpea chaat, the pakoras are fabulous and the coffee is always good. For meals, it’s better to step out for a picnic lunch that the resort will be happy to put together, and have dinner back at the property. The dining hall is cosy and serves a buffet spread that’s usually north Indian (pleases them all!) but I

suggest you ask for the Kumaon menu and eat like the hill-folk. Mutton curry in mustard oil, light but robust, tava rotis that are akin to ‘bajra’, al dente dal that I loved and an arbi-like vegetable with the aftertaste of yucca! Dessert was a wonderful surprise though, a near perfect chocolate mousse all the way up here!

I found local fruit and vegetables, some familiar and some fairly alien; purple radish that were prac-tically sweet, and lemons the size of baseballs. The orchards around Te Aroha also sell seasonal fruit so


it’s a good idea to check with them for produce you can take back with you.

wHAT DREAmERS DREAm OFOur 2-day stay wasn’t enough, you need longer to discover Te Aroha and then some! We missed the centuries old abandoned village a couple of hours away, we missed the trek in the woods, but we did spend all that time com-ing together as a family, playing

board games, gazing at the stars, reminiscing and at the same time planning for a future that is forti-fied with this peace, the peace we found at Te Aroha.

Te Aroha is for artists and dream-ers. It is where you come not just to unwind but to bring yourself together and feel whole again. On the way back to the plains we stopped over at Sattal and saw 5 of the seven lakes. If you see them from a height they look like pools

of mercury amidst dense fir foliage and moving mist.

The resort is perfect for those who’ve come by car; they can organize petrol, set ice to stock your ice box and also pack a meal or sandwiches on request. This holiday was by far one of our most rewarding in a long time; we found a gem of a holiday resort and plen-ty of inspiration!


ROAmIng ROvER

Te Aroha is for artists and dreamers. It is where you

come not just to unwind but to bring yourself together and

feel whole again.


ROAmIng ROvER


ROAmIng ROvER - QuICK ByTES

Four points by SheratonBangalore

After previewing Four Points by Sheraton

in Bangalore in July, Natasha Ali could not help revisiting it. With a décor that harks back

to Bangalore in the 1970s, seen in the rooms, restaurant and lobby, it is a small but aesthetic spot in Whitefield that will

appeal to travelers who are tired of the same old.

Cheese wheels and brews at the

bar


Sesame encrusted shrimp that were the spot-on accompani-ment to our drinks


The iconic India Coffee House sour-

puss waiter captured to perfection!


An evening of fun and frolic at the Four Points by Sheraton included beer cocktails and a couple of beer soaked starters prepared under the

command of chef and food stylist Michael Swamy, who was in town for the night. Of the three beer cocktails, the Beer Kazi and Citrus Oak

both found favor, while most of the crowd found the Summer Drummer rather too sweet. Best Brews takes its name seriously and has quite a

range of beers on offer, along with some delicious starters.

beer kAziServed in a snifter without ice, and

garnished with coriander

Ingredients:45ml Vodka

10 ml Lemon juice10ml Sugar syrup100ml Lager beer

Few coriander sprigs

method:Pour the vodka, lime juice and sugar into a

shaker.

Tear some coriander sprigs and add it to the shaker.

Shake well with ice.

Strain into a snifter.

Add in some beer to it.



CitruS oAk

Serve shaken on ice, in an old fashioned glass, with an orange peel twist for garnish

Ingredients:45ml Whiskey

10ml Lemon juice10ml Sugar syrup60ml Orange juiceFew orange chunksFew thyme sprigsLager Beer to top

method:Add the orange chunks and thyme to

the shaker.

Muddle it with some lime and sugar.

Add in the whisky and orange juice.

Give it a nice shake.

Pour it into a rock glass and top it up with beer.

Garnish it with a orange twist.

SuMMer druMMer

Serve shaken on ice in a tall glass, with watermelon

chunks for garnish

Ingredients:60ml Vodka

10ml Peach syrup10ml Lemon juice

60ml Cranberry juiceFew watermelon chunks

Lager Beer to top

method:Add watermelon chunks to a shaker

and muddle it with the peach syrup.

Add in the vodka, lemon juice and cranberry juice.

Give it a nice shake with ice.

Pour it into a pilsner or a tall glass.

Top up with beer.




The wall to wall paintings at Best

Brews makes this a must-visit

The eye catching centerpiece in the

lobby



Bright and sunny space


LISTIngS - nATIOnAL

Parle Products launch-es ‘simPly Good’ diGes-

tive cookies

Parle Products has entered the health segment with the launch of its new range of biscuits, ‘Sim-

ply Good’. Created for the health conscious consumer, this range has three varieties - ‘Classic Diges-tive’, ‘Honey & Oats’ and ‘Apple & Cinnamon’. Parle claims its Simply Good digestive cookies are high in nutritional value consisting of

fibres, oats, pure honey and multi grains, making it ideal for a tea time snack for health and calorie con-scious individuals. Mayank Shah, Deputy Marketing Manager, Parle Products said, “Indian consumers are more aware of their well being and there is an increase in healthy food consumption habits that are becoming a part of our lifestyle. With the Simply Good Range, we are offering our consumers a choice of healthy snacks without compro-mising on the delectable taste.”

These biscuits are currently avail-able across India in two packs sizes. The 250 gms packs are available at INR 50 and the 100 gms packs are available at INR 20.

•FeelinG eGGstra sPecial at caFé ambrosia at ra-mada Powai hotel and

convention centre

Café Ambrosia at Mumbai’s Ra-mada Powai Hotel and Convention Centre brings to you an egg-cellent menu for all those who can enjoy eggs at any time of the day. The all-day diner at the hotel, known for its Indian and Oriental cuisine, is organising an ‘Eggsxclusive Festival’ from 19th to 30th November, 2014.

Some of the stars of the eggs-citing menu that awaits you include Pesce Cotoletta, an Italian fish and egg cutlet pan fried and served with tartare sauce; Baida Chap, a Bengali preparation of boiled eggs wrapped with a layer of seasoned minced lamb served with mint chutney; Salad Niscoise, authentic French salad with hard-boiled egg, tuna,

beans, assorted lettuce in vinaigrette dressing and Mexicano Tournedos, egg omelette with assorted peppers, tomatoes, jalapenos and cilantro served with nachos.

Drool over the sinful desserts such as Bebinca, a Goan specialty dessert made with egg, coconut milk and

palm jaggery as well as Zabaglione, an Italian custard with egg, sugar and sweet Italian wine topped with fresh fruits, and much more.


LISTIngS - nATIOnAL

Gateway hotels & re-sorts launches First

resort in GurGaonThe Gateway Hotels & Resorts, in association with Samak Dhoot Re-sorts & Spa, launched its first resort in India. The Gateway Resort Dam-dama Lake Gurgaon marks entry of The Gateway Hotels & Resorts in the NCR region, taking the total number of hotels under the Gate-way brand to 25.

Nestled in the lap of Aravalli Hills and spread over 20 acres, The Gate-way Resort Damdama Lake Gurga-on is an urban sanctuary inspired by nature. The resort offers 78 spacious rooms including 2 suites; each with serene views of the landscape.“India’s tourism potential is un-matched in terms of its uniqueness, culture and heritage. The industry has become one of the key growth drivers for the economy generating employment and nurturing com-munities.

costa coFFee launches hot beveraGes For the

cool winter

Costa Coffee has redefined winter indulgence with the launch of its three ultra luxuriant drinks for the season. With a tagline ‘Seasonal Delights’ the new range of win-ter warmers includes Hot Spiced Apple, imbued with the goodness of spices, Salted Caramel Latte, a rich latte with flavor of salted caramel and finally Sticky Toffee Latte, a vel-vety and aromatic to the last drop.

The Hot Spiced Apple is priced at INR 200, while the remainder three flavors at INR 180, each. The drinks will be available across all Costa Coffee outlets all through Novem-ber and December, 2014.

nutrichoice heavens cookies From britannia

Britannia launched NutriChoice Heavens cookies at an event, attended by Michelin star chef, Vikas Khanna. Targeted at active, urban health conscious consumers, these cookies come in two flavors – Cranberries & Oats and Almonds, Banana & Oats. Each 100g carton, priced at INR 50, pack contains 6 individually-packaged cookies.Varun Berry, MD of Britannia India said, “NutriChoice’s core consumers are health adopters who have a predisposition towards health and actively lookout for products and services to support their health goals. However, in or-der to lead the next wave of growth the objective of the brand is to enable even health beginners adopt health”.Cranberries, an ingredient in NutriChoice Heavens, are a su-

per-food, containing antioxidants and are beneficial for heart health. Almonds are rich in nutrients such as monounsaturated fats, magne-sium, protein and vitamin E as well as fibre and phytochemicals. Oats help in weight management and also have heart health benefits.Chef Vikas Khanna added, “In all my years of experimenting with food and trying to find a product that tastes incredibly tasty and is yet healthy, NutriChoice Heavens turns out to be an absolute winner in my book. These cookies score high on the health quotient and are literally quite heavenly in every bite.”


LISTIngS - InTERnATIOnAL

Four seasons hotel bah-rain bay rises From the

arabian sea

Bahrain’s burgeoning dining and nightlife scene can prepare to welcome another new brand in its midst. Four Seasons Hotel Bahrain

Bay is expected to open in the cap-ital city of Manama in early 2015. It rises 68 stories above the Bay on its own 12-acre oval-shaped man-made island with a sprawling layout of restaurants, meeting spaces, spa complex and beautifully landscaped pools, terraces and gardens. In the

tower are 273 rooms and suites with panoramic views and a dra-matic 2-level sky bridge housing world class restaurants and event spaces.

The seven dining and drinking concepts at the property will be overseen by celebrity Chef Wolf-gang Puck, and the Hotel’s Execu-tive Chef, Stefano Andreoli. Puck brings three culinary experiences to Four Seasons Hotel Bahrain Bay, including his new concept re Asian Cuisine, a modern approach to traditional Chinese cuisine; and an opulent 50th floor nightspot, Blue Moon Lounge.

•

Festive carvery at 25 55 caFé & bistro in dubai

This Christmas eve, treat your loved ones to a special dinner buffet at 25 55 Café & Bistro at the Dubai Mari-na Yacht Club in Dubai. The chefs at Café Bistro will whip up classic Christmas favourites, while carving up choice meats.

For AED 190 per person with soft beverages and AED 275 per person with house vintages, you can enjoy a sumptuous buffet spread of salad, main course and desserts. Children will be charged at AED 125 per child. So visit this bistro between 6:30pm to 10:30pm on 24th De-cember, 2014 and you will be spoilt for choice.

ladies niGht at cabana at the address dubai mall

Every Tuesday, ladies can welcome the night with elegance and style at Cabana at The Address Dubai Mall. This is the lounge where renowned DJs and mixologists blend a happen-ing dining experience with exciting beverage offers exclusively for women. Between 6.30pm to 1 am, women will get 50% off on selected beverag-es. Now isn’t that yet another great excuse to dress up and enjoy sophisti-cated musical beats?

rinG in 2015 in style at new york marriott

marquis

There is something extraordi-narily memorable about bringing in a new year at Times Square, especially when money is not of any consideration. The New York Marriott Marquis is offering a 3-day Ultimate Luxury New Year’s Eve package for $50,000, which brings guests to the hotel


LISTIngS - InTERnATIOnAL

2015 will see the launch oF the GainsborouGh

bath sPa

The city of Bath in England is pop-ular amongst international travelers for its history spa and geothermal pools. It will soon welcome luxu-rious The Gainsborough Bath Spa hotel, which will be connected to these famed geothermal pools.The three-building wide hotel will have Georgian façades in keeping with the neo-classic architec-ture throughout the city. The 99 guest rooms and suites created by Champalimaud Design at The Gainsborough Bath Spa are custom furnished, subtly referencing period

details combined with contempo-rary forms.It will also have The Gainsbor-ough Restaurant, where guests can choose from intimate banquet seating by the window, higher tables for groups and casual dinners, or

quasi-private fireside tables. Seating 94 persons, diners can enjoy fresh, uncomplicated contemporary cui-sine for breakfast, lunch or dinner, while the Private Dining Room located adjacent to the restaurant can seat 14 persons.

(contd) via private limousine. They will be escorted to a 2-bedroom presidential suite, a pianist will serenade them, whilst a private at-tendant will greet them with Piper Heidsieck champagne and the chef ’s selection of hors d’oeuvres.

In the evening, a stylist from PRIMP Salon & Spa Services will help them attire themselves for the

gala party downstairs in Broadway Lounge, where they’ll be seated in the prime ball drop-view seats, overlooking the thousands of peo-ple gathered for the big countdown at midnight.

In the Broadway Lounge, they’ll have a full evening of entertain-ment, special buffet dinner menus, premium bars and dancing as mid-

night approaches. Then it’s count-down time, when the air is filled with a storm of confetti throughout Times Square, as the famous Wa-terford crystal ball descends. The new year starts off in the morning with breakfast at Crossroads.

starwoods hotels launches new keyless

aPP

Starwood Hotels is introducing SPG Keyless, a keyless entry system that allows Starwood Preferred Guest (SPG) members to use their smartphone as a key. Guests will be able to check-in, receive their room numbers, bypass the front desk and unlock their door using the SPG app on their phone, Starwood says.

•

•holiday inn launches

burGer theory

Holiday Inn announced it will roll out its Burger Theory restaurant concept in the Americas, which will feature a bar-centric rustic design and offer gourmet specialty burg-ers and craft beer. Burger Theory’s menu will also include salads, flat-breads and dessert.

hamPton to oPen over 400 hotels in china

Hilton Worldwide announced an exclusive license agreement with Plateno Hotels Group to launch and develop more than 400 Hamp-ton hotels in China. The first hotel is expected to open by the end of 2015. Hampton’s China portfolio will include a mixture of new-builds, conversions and adaptive-re-use properties. Plateno will be the lead developer.


Awww...

did it have to end?

caldron magazine, november 2014

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