If you are looking to order Bohra Thaals, Mutton and chicken dum biryanis, Raan, stuffed bakra, Kapadwanki seekh and more then call Bhol caterers. Do make a note that in this eatery, the ready to eat are only chicken biryanis and tikkas and wraps.
Fellow foodies, come join me on a taste of the worlds most cutting edge gastronomical showcase. Here in sunny Spain there is so much to taste and see and do that Im sharing my experiences in three snapshots…after all a picture is worth a thousand words. Its been four day feast of brilliantly organised talks, discussions, cooking, tasting of food, wine, cider, oil and more. The dynamic Roser Torres has ensured that the Gastronomika remains a global standard for haute cuisine.
Usually trying to please everyone results in disaster. But here somehow the 28 year young owner Aarathi Arambhan brings her family’s offshore catering experience to use and sails through with a lighthearted, well-priced experience: …happily.
Herbed Chicken Drumsticks
Chef: Satish Arora
Cooking Time: 20 minutes Prepn/Marin 15 minutes
8 Chicken drumsticks, without skin
60 gms. Fresh bread crumbs
15 gms. Parsley, chopped
20 gms. Garlic, chopped
1 tspn. Rosemary, chopped
1 gms. Star anise powder
2 tbsp Thyme
1 tspn. Paprika powder
1 ½ tbsp. Cheese powder
8 Egg whites
1 tsp. Black pepper corns, crushed
10 gms Flour
As required Salt
4 tsp. Olive oil
Make insertions in chicken pieces.
Beat egg white stiffly in a bowl.
Mix bread crumbs with parsley, paprika, star anise powder, garlic, rosemary, thyme, cheese powder and salt. Mix well.
Dust chicken with flour, then dip in eggs and roll in breadcrumbs. Pat and keep aside.
In a frying pan, heat oil. Put chicken pieces slowly (not too many at one time). Turn over when brown.
Arrange in a greased tray and put in preheated oven (350 F.) for 15-20 minutes.
Serve chicken with a spicy tomato sauce.
Perfect marriages. Here goes… I dedicate the review of Bandra’s brand new “Fatty bao” to perfect marriages. Reasons? Fatty Bao performs the perfect marriage between serious, sometimes challenging food to an ultra-casual, spontaneous dining ethos, as it also weds quality to fun.
Murgh Shorba “healthy refreshing soup”
Chef: Kesar Singh Kotwal
Cooking time: 45 minutes Prepn/Marin Time 10 minutes
Ingredients 1kg Chicken bones
5 gms. Peppercorns
20 gms. Onions, quartered
40 gms. Tomatoes, quartered
60 gms. Turnip (shalgam), quartered
30 gms. Leeks, diced
As required Salt
40gms. Chicken breast, boiled and shredded
40ml. Fresh Cream
Boil chicken bones along with the flavouring ingredients for 35-40 minutes.
Strain the soup and check seasoning. Stir in the cream before serving.
Garnish with shredded chicken and serve hot.
HEALING & YUMMY
Joy of joys! My latest “Whats Hot tasting session” not only served up delicious surprises but an amazing range too. Home enterprises run by passionate foodies and look what they are upto. From anti-bacterial, anti-aging healthy fare to traditional, home made Muslim sweets.
Age old flowers, forgotten recipes, organic fruits and vegetables…you name it. Sonya Srinivasan grows them in her own organic farm (be it Avarampu flowers or modakathan) and makes the most delicious Anti -inflamatory anti bacterial, anti-aging chutneys, decoctions et al. We do a tasting of the tasty and wholesome Aragarkovil dosa of Black urad dal. Delightfully vibrant and flavorful chutneys and more. Plenty more. Dual grained atta with a little twist, wheat and oats spiced with dry ginger powder and a hint of fennel powder, wheat sprouted ragi powder with Jeera powder, azhagar kovil dosa batter made of whole Urad with skin and spiced and atta with powdered curry powder and corn flour too.
Sindhi food lovers delight: sweets and savories such as Singhar ki mithai ( made from non – salty sev of besan or gramflour), Tosho ( sweet flour rolls) , Seero Malpuro ( Malpua served with sooji halwa) and Sindhi khicha ( Tapioca). Loved the healthy yummy Peanuts and rock.ginger sweet too.
And all that wasn’t enough, Sonya grows and sells Indian pittu apple to Dragon fruit and avocado too. Ph. 944444-2662
Can home deliver too.
AZRA & SOBIAs SWEETS
I cant stop eating it. The purest and sweetest taste of the finest almonds in this “badam ke bhukath”.And to think that its made of only almond and sugar. Making these traditional Muslim sweets are Azra Zafar and her daughter in law Sobia Habibunissa. These traditional Muslim sweets are made during marriages. Making these sweets is a time consuming exercise and needs lot of hard work such as Ande ki piyousi (eggs ,khoya ,saffron and ghee ), badam ke loaz ( pure badam and khoya and saffron). And they also make the humble pumpkin into a delight in their kaddu ke loaz ( pumpkin khoya and saffron ) and dum ke puri ( puri stuffed with badam halwa and baked). When I request for the recipes I am told these are “fiercely guarded recipes, handed down over generations and cannot be shared with outsiders.” Atleast we can eat them, and that’s fabulous!
Call 98405-38889 or mail email@example.com
A MILLION THANKS
I have to place on record my thanks to the ever helpful, knowledgable Foodies who helped me taste my way through this tasting session. Brilliant Executive chef Jaffar Ali who has honed his skills over the years, showcases them brilliantly be it in the Connemara’s Oriental or the Chettinadu cuisine restaurants. Afzal Khan’s amazing knowledge and skills in food and beverage are well known. Infact it’s thanks to the everhelpful Ahmar Siddiqui, that we hold this whats hot tasting session at the Connemara hotel. Rakesh
Raghunathan, food entrepreneur, blogger and TV show host peppers the evening with his lively food comments and Anjali Sharma coordinates and puts it together. Thanks to all the participants and foodies our Tasting session turns out to be a truly “Whats hot” one!
Bar. Bar. Themed bar? From the decades old Toto’s Garage with it’s car suspended from the ceiling to the brand new Radio bar with it’s radios, to Mumbai’s very own mafia den…Gangstas. We love the creative attention to detail in the lively themed décor.