#MyDubaiDiaries: La Petite Mansion

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I dine at the wondeful, La Petite Maison, where we  trip out on the worlds best French toast and Burrata. This restaurant has been rated amongst the World’s 100 best restaurants. Local produce, notably artichokes, courgettes, lemons, olives, tomatoes, peppers and girolles are used generously with sea food, meat and fresh pasta to produce a style that’s light and healthy at La Petite Maison.

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HIGH ON TEA IN NYC

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My Cup of Tea

 I confess. I am a “High-tea” addict. Over the years I have partaken of  the  British tradition of  the classic High tea in all the gastronomique meccas. In all of  London’s legendary hotels,  The Ritz, The Lanesbrough and The Dorchester. And now joy of joys! I find that this elegant   tradition has crossed the Atlantic and is as, if not more beautiful and memorable in NYC. But first an open letter to the creator of the High tea.

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Review: The WOK

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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.

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THE DEFINTIVE RECIPE FOR HEALTH

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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.

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OVER THE TOP IN DUBAI

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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.

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SPECTACULAR FEAST

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Feasting on the spirit of Dubai with Cynthia Munoz and Chef Alan Gobeil in Zeta
Feasting on the spirit of Dubai with Cynthia Munoz and Chef Alan Gobeil in Zeta

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.

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SINGAPORE SURPRISES

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Simone Arora, Zarine Khan, Connoor Kripalani Thadani, Urvashi talwar, Sajni Gill SSTANDING Raj Anand and Phillipe Chaumat In Singapore
Simone Arora, Zarine Khan, Connoor Kripalani Thadani, Urvashi talwar, Sajni Gill SSTANDING Raj Anand and Phillipe Chaumat In Singapore

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 rashmiudaysingh2015@gmail.com, twitter, instagram @rashmiudaysingh and will share with you. Happily!

Review: Romano’s

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Italian

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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.

 DECOR

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.

FOOD

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).

   

MINUS POINTS

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.

 

 

MY POINT

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 

28538661

RATING FOOD 3.5 DECOR 3.5 SERVICE 3.5

Open for dinner only

Meal for 2: Rs 5000

 

OSCARS OF FOOD…INDIAN WINNERS

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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.

 

 

Winners all...SEATED  William Drew (in a beige jacket) , Charles Reed (centre) Tetsuya Wakhuda (Lifetime achievement awardee) STANDING Rajesh Kewalramani, partner Gaggan, (Blue jacket)  JP Singh (Bukhara)  Gaggan (Asia’s best) Manish Mehtrotra (Indian Accent) Bindu Panicker (Bukhara) Dharshan Munidasa (Nihon Bashi and Ministry of crab) in Singapore.
Winners all…SEATED William Drew (in a beige jacket) , Charles Reed (centre) Tetsuya Wakhuda (Lifetime achievement awardee) STANDING Rajesh Kewalramani, partner Gaggan, (Blue jacket) JP Singh (Bukhara) Gaggan (Asia’s best) Manish Mehtrotra (Indian Accent) Bindu Panicker (Bukhara) Dharshan Munidasa (Nihon Bashi and Ministry of crab) in Singapore.

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.

 

 

MUST FOLLOW

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)