Wok speaks to the moment’s casual ethos. Instead of plates, your food is served to you in cardboard boxes.It is a grab and go refueling station for the office-goer and shopper. Does home delivery too. Cheap and cheerful! Read my detailed review on http://timescity.com/mumbai/lower-parel/chinese-restaurant-the-wok/156581
Found. Finally. The only one of it’s kind. A guiding light. It guides through the swirling, whirling tidal waves and tsunamis of information and misinformation on “food” and it’s “health benefits”. Should we reduce our carb intake? Increase our protein? Atlast, there are definitive answers. The reason?
They are based on science and evidence-based medicine from the globally renowned medical center. They are being conducted in the world leader of medicine and reseach, Mayo Clinic (a non profit center). Not only does Mayo Clinic have 150 years of expertise in complex medical conditions, they also have extensive knowledge of how wellness affects our health. They are applying their knowledge and research it so that everyone can benefit.
NINETY YEARS YOUNG VISIONARY
So here I am then, raising a toast to the ninety years young visionary Dan Abraham. He is the entrepreneur and philanthropist who set up Mayo clinic’s “healthy living program” . It is an amazing program and ofcourse, food forms a very major part of it.
Mayo Clinic, wellness is defined as being healthy both in body and mind. The dynamic Dr Donald Hensrud who specialized preventive medicine and nutrition points out “What you do, what you eat, and how you handle stress impact your wellness. We designed our program around core pillars of wellness: nutrition, physical activity, resiliency and wellness coaching”.This is an immersive programe and the challenge is not only in making the changes but sustaining them. He guides me through nutrition, data, randomized control trials that they have done. Dr Hensrud has also done studies on Gluten and led many research papers.
SMART & NEAT Approach
What is really exciting is that in this medical center, they are viewing diet, Meditation, Guided imagery and other complementary therapies.
The SMART ( Stress Management and Resiliency Training) program is being led by our very own Dr Amit Sood. His books on “Happiness” “Stressfree living” are not only based on science but offer practical, do able solutions. It is really interesting to meet this low-profile but high-octane doctor from Bhopal who has more than Ten published studies. He is bringing timeless spiritual values into mainstream medicine. The most compelling aspect is the integration of neuroscience with spiritual principles and the down to earth practical approach he has taken.
Its so interesting that Consultant and Assistant Professor of Medicine in the department of Pulmonary and Critical Care Dr. Roberto Benzo, M.D not only meditates but teaches it, Jamie Friend, certified wellness coach and ya teacher not only follows his principles but also imparts them brilliantly.
I also try out the NEAT (Nonexercise activity thermogenesis) an amazing way to workout at the desk.
Led by ALynn Kakuk dr of physical therapy Bradly Prigge . Dr Brent Bauer who heads up the integrated medicine explains the studies being conducted on nutrition, massage as a therapy and many others.
THE PROOF OF THE PUDDING
Ofcourse, the proof of the pudding is in the tasting…so I not only taste the food made according to Mayo principles but also learn from the Wellness Executive chef Jennifer Welper who combines creativity with nutritional principles and produces masterpeices. Interestingly, while they are not fanatical they do believe in the benefits of a mainly plant and fruit diet. I eat the yummiest lunch in The Mayo clinic center of Healthy Living and do one better than that…I also send you the recipe for it.
P.S. How amazing is this? That the worlds leading medical and research center Mayo Clinic recently became a sponsor of America Cooks With Chefs, a nationwide health and wellness initiative that connects Americans with celebrity chefs to translate food into healthy, tasty and practical dishes. I have many a book and recipe, should you need any information, please mail firstname.lastname@example.org, instagram, twitter @rashmiudaysingh
HEALTHY LIVING QUINOA CAKES
2 cups Quinoa, cooked
2 cups Sweet potato, cooked, mashed or
2 each Eggs
3 cloves Garlic, minced
6 ounces Gruyere or parmesan cheese, shredded
1 tsp. Salt
¼ tsp. Black pepper
¼ tsp. Nutmeg
2 T. Parsley, fresh, chopped very fine
2 T. Olive oil for searing
Preheat oven to 375F. Spear sweet potatoes then bake in oven for about 45 minutes or until they are completely soft and cooked. Cook quinoa, then let cool.
Once sweet potatoes are baked allow to slightly cool until able to handle. Mix cooled quinoa, sweet potatoes, eggs, garlic, cheese, salt, pepper, nutmeg and parsley.
Preheat sauté pan with 1 tablespoon of olive oil unless you have very large sauté pan for all quinoa cakes. Form quinoa cakes into ¼ cup patties and then sear in pan until golden brown on each side. To ensure heated through patty you may bake in oven for additional 5 minutes.
Chef’s Note: This recipe should make 14 ¼ cup patties and if serving as a main meal 2 quinoa cakes would be more meal size.
Calories: 260 for 2 quinoa cakes,Protein 12 grams, Carbohydrates 26g, Fat grams 12, Sodium 340mg, Fiber 4 grams.
Over the top and over the moon in Dubai? How do I define it? Let me count the ways… Okay so Ive dined in the worlds highest restaurant (At.mosphere) in the worlds tallest building (Burj Khalifa). Tripped out on sushi at the glamorous Zeta while the worlds largest choreographed fountains danced and sang. Dined at the glamorous Pierchic which floats like a jewel in the sea. But here in the accompanying photograph Ive captured the over the top spirit of glitzy, edgy, flamboyant Dubai: Tall, gutsy, glamorous chef Silvena Rowe reigns over the hearts, palates and imagination of Dubai with her trio of Omnia restaurants. The newest one shimmers with it’s three storeyed see through mirrored kitchen and conjures modern magic with Emirati fare. Having eaten an amazing meal in Omnia we invited Silvena to get a taste of what our 26 year old Indian chef Himanshu Saini was creating with modernist Indian fare in Tresind (which has also been the talk of the town) Dubai’s leading brand builders Rita Karanjia Mehta and Leela Dhar updated me with invaluable insights into dazzling Dubai. Ofcourse, as I continue research on the definitive guide to Dubai, Ive been eating at many an amazing surprise …from the fine dining Govindas (without onion and garlic) to Wolfgang’s Puck’s cutting edge steak house where the chef creates vegan fare too. Dubai does dazzle.
Here’s a feast to beat all feasts. It pampers all my senses…there is light, sound, dance, music and ofcourse food. As though all this were not enough there is also the worlds tallest building and the worlds biggest choreographed fountain to keep me company. If the accompanying photograph had a video and sound track, heres what you’d see and hear… glittering and shimmering fountains leaping and swirling and twirling into the evening sky as different colored lights bathe and sway with them. These fountains dance to music and Whitney Houston’s husky ”I’ll always love you” echoes sensuously as the fountains sway to it’s melody. And as though blessing it all and taking the ringside seat like a benevolent all-caring Pasha is the worlds tallest building, The Burj Khalifa which shimmers glamorously. And right here while feasting on this spectacle I am feasting on the freshest of fare created by the brilliant Executive chef Alain Gobeil . All this is the glamorous Zeta Restaurant where the heart of Dubai seems to throb in all it’s glory. In many different ways.
THE FOUNT OF GREAT COOKING
What are the ingredients of great cooking? I not only learn about them but also taste them here. I am feasting on spectacular food which matches the location, There is freshness, there is tang, there is texture, there is flavor and Canadian Chef Alan Gobeil’s global travels and training shines through all his cooking. Here, he conjures (only apt word) modern Japanese fare with plenty of Sushi, ceviches, salads and tartares. And with us too is Cynthia Munoz from Peru, a country known for it’s great and vibrant cuisine with many a choice of ceviche. We discuss the absolute necessity of freshness and the chef points out that it is imperative to buy the best you can get. “Don’t alter it” he stresses, “don’t overload it, respect it”. Yet another tip from his is to concentrate on ingenius pairings. Like for instance the prawn avocado salad has wedges of orange in it, also crunchy flying fish roe. “You must add crunch to your salads, use whatever you like or whatever you have readily available.” He says. This touch of his is evident in all his creations. As Cynthya points out the food here is light and refreshing and not greasy. As we nibble and talk, the
The Dubai Fountain, the world’s largest choreographed fountain system set on the 30-acre manmade Burj Khalifa Lake, at the center of the Downtown Dubailights up with its thousands of lights and colored projectors. Whoa! It is now shooting water up to 500 ft into the air and what a range of music it has… from classical to contemporary Arabic and world music. Even
parkland, the worlds biggest mall, homes and nine hotels surround this man-made Burj Khalifa Lake. Including the swanky Address Downtown hotel where I am getting a taste of Dubai. Modern, fresh, cutting edge and gloriously spectacular!!!
ZETA SALAD RECIPE
50 gms Prawn, poached and chilled / 60 gms Avocado /10gmsTomato/ 100 gms lettuce/ 40 gms orange segments/ 5 gms chives/ a few sprigs of mixed cress/ 5 gms spring onions/ 5 gms tobiko (flying fish roe) optional/ salt and pepper to taste.
Cocktail sauce dressing:
500 gms Mayonnaise/ 1 ml Tabasco/ 200 gms tomato ketchup / 5 ml lemon juice/ 5 gms fresh red chilli/ salt and pepper
Mix all ingredients together to prepare the cocktail sauce dressing, adjust seasoning and spice to taste. Toss the chilled prawns in the dressing. Place the prawns on a plate and assemble the salad by placing in an attractive manner all ingredients in and around the prawns. Garnish with tobiko, cress, green onions, and place dots of cocktail sauce dressing in a few areas. Enjoy!
I’m convinced that the very gorgeous Zarine Khan’s family is not only the first family of film in Bollywood but also of food as they are all super-gourmets. So when I met both mother-daughter (Simone Arora) super-talented celebrated home decor designers I couldn’t resist getting all their Singapore foodie secrets from them. I spotted them at the French showcase of innovations designs and trends in home and dining décor, Maison Objet, which I regularly attend in Paris and now past two years in Singapore. The dynamic Raj Anand and Philippe Chomat welcomed them to this sprawling show, the second edition in Asia which displays cutting edge designs of tomorrow today.. Also here were superstylish Singaporean foodies… Urvashi Talwar, Sajni Gill, Singapore’s restaurateur and home-décor entrepreneur and best-selling author Conoor Kripalani Thadani, I not only got updated on the latest in dining trends but also got the latest on where to eat in Singapore ..please email email@example.com, twitter, instagram @rashmiudaysingh and will share with you. Happily!
Cracklingly new. Shiningly new. Newingly new. Now, that Ive hammered the message through about this brand new Italian restaurant, let me tell you that I got to know about it not through a PR release or chef, but through my long-distance call to my very knowledgable foodie-dynamo buddy Dilip Joshi who has answers to all (almost) my questions.
Nudged into the armpit (almost) of my most beautiful T2 airport (Im quite crazily in love with it) the brand new JW Marriott glitters. Walk past the shimmery lobby with dripping chandeliers and youre in for a surprise. The sprawling, high ceilinged, dimly-lit dark wood, very handsome and macho restaurant is a total contrast to it. A pleasant contrast. An open kitchen bustles into view and two staircases lead into the bar area on the mezzanine.
Traditional Italian. Short menu. No pizzas. No Ossobuco coz no beef (ofcourse) Im told their chef is from Naples, but was on leave when we ate here. Food was still good. Which is a super sign. For starters, the Buratta (Rs 695) (from Bangalore) was voluptuously creamy, kissed by basil pesto and a must try. It was the superlative sea bass (Rs 1595) baked in parchment paper, flavorsome with lemon sauce and clams that was the star of the show. Delicious Pepper spring chicken rosemary potatoes pickled chillies (Rs 1295). Huge big sharing portion of delightful tiramisu (therefore priced at Rs 650).
Okay! since it is not even a fortnight old, there being no Gelato no Proseco no Grappa is understandable. But why was the spaghetti alio olio so limp and overcooked? And the
Scallops in Butter brandy (Rs 745) with grit in them? Vegetarians need more dishes, please. The side dishes of vegetables do not count (though our side dish of green beans was yum) The sommelier was knowledgable, helpful, though the wine list could do with more Italian wines.
Though Romano’s homestyle Italian menu and cooking aren’t particularly adventurous or inventive, (not enough vegetarian dishes) it’s dishes do a deft, unusual seesaw between heartiness and delicacy. These strengths and the restaurant’s macho cozy setting will take Romanos a long way.
P.S.Even though only a fortnight old, it was already quite packed.
ROMANO’S JW Marriott Sahar, IA Project Road, T2 Chhatrapati Shivaji International Airport
RATING FOOD 3.5 DECOR 3.5 SERVICE 3.5
Open for dinner only
Meal for 2: Rs 5000
Stop press! Hot news for foodies. At the most prestigious “Asia’s 50 best” awards ceremony our very own Indian cuisine came up tops. Gaggan Anand, a Kolkatta born, Bangkok based chef’s restaurant Gaggan was voted as Asia’s best restaurant. Making it to this coveted list are restaurants from Mumbai, Delhi and Srilanka too.
SNAPSHOT OF THE BEST
Please take a look at the photograph I shot in Singapore last week at the most prestigious Oscars of food awards… Asia’s 50 Best 2015. As you can see, there is many a winner from the Indian subcontinent along with Asia’s best our very own Gaggan as well as the lifetime achievement award winner the legendary Tetsuya Wakhuda. Whoa! what excitement and anticipation there was before the awards were announced. And when Gaggan’s name
was announced there was an uproar of delight and celebration. And the hall was chocobloc with the crème de la crème of the foodie world. Superstar chefs had flown in from all continents, including South America. It’s here amidst all this spectacular talent that progressive Indian cuisine was honored.Kolkatta born, ponytailed Indian chef partner Gaggan Anand and Rajesh Kewalramani’s restaurant “Gaggan” (Bangkok) was declared “Asia’s best restaurant”.
Ive had the most mindblowing meal in Gaggan, Bangkok. Here this brilliantly creative chef makes art and science copulate in his kitchen and the results are astonishing. Our very own papdi chaat’s tangy, chatpatta flavours are recreated in a quivering white blob. The plump potato filled snack, the samosa appears on a plate in fantasy form and so on. Dish after dish delights. Also here to receive the award for India’s best restaurant was the brilliant Chef Manish Mehrotra. He transforms comforting and well-loved ingredients (aam papad, chyavanprash) and teases with surprises.Global favorites (foie gras, smoked salmon, truffle oil) are married with Indian regional dishes with panache.And therein lies the magic.
Interestingly long with this progressive Indian restaurant is the landmark Bukhara which has not changed it’s menu past 35 years. To receive the award for New Delhi’s award winning Bukhara’s rugged charm of the North West Frontier cuisine were chef JP Singh and Bindu Panicker. Grand corporate chef Hemant Oberoi’s Wasabi was awarded too and he consistently and brilliantly marries authentic with creative and produces Japanese masterpieces follow. Im delighted that Dharshan Munidasa’s Ministry of Crab and Nihon Bashi from Srilanka are both on the list. He dazzles us with outstanding and authentic flavours.
This is it. This are the ultimate guiding-lists you must follow if you are a global-foodie. Do you (like me) like to see the world through your tastebuds? I save up and travel to eat and to find the finest. The best. These are the “Worlds 50 best” and “Asia’s 50 best” the most accurate snapshot of dining opinions. Meticulously, painstakingly compiled from votes of food writers and critics, chefs, restaurateurs and highly regarded ‘foodies’. Powering this initiative is the London based dynamic team of Charles Reed, group editor William Drew, Tim Brooke Webb and Rachel Quigley. Through the year they ensure that the voting process is carried on systematically and accurately throughout the different regions. Each time the actual award ceremony becomes more spectacular than the last. Each time it has many more who’s who of the culinary word attending it. And each time it delivers an exciting and accurate compass to Asias 50 best and the Worlds 50 best restaurants. As William Drew, group editor said
“Asia’s 50 Best Restaurants aims to celebrate success, reward innovation and hard work,” he ends with ” and provide diners with guidance on the greatest places to eat across the continent”. Lets raise a toast of gratitude to that!
TOP 10 WINNERS 2015
Gaggan – Bangkok, Thailand (GagganAnand)
Narisawa – Tokyo, Japan (Yoshihiro Narisawa)
Ultraviolet by Paul Pairet – Shanghai, China (Paul Pairet)
NihonryoriRyugin – Tokyo, Japan (Siji Yamamoto)
Restaurant André – Singapore (André Chiang)
Amber – Hong Kong, China (Richard Ekkebus)
Nahm – Bangkok, Thailand (PrinPolsuk)
8½ Otto E Mezzo Bombana – Hong Kong, China (Umberto Bombana)
Waku Ghin – Singapore (Tetsuya Wakuda)
Jungsik – Seoul, Korea (Jung SikYim)