Travel

RECIPE TO DAZZLE

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Qbara 1 (1)

I’m excited! I call it “to have your dazzle and eat it too”. Not only do I dine in the most exquisite symbol of Dubai but also come away with it’s treasured recipes for you. “Qbara” is the name of this sexily glamorous restaurant. “Qbara” the word is “Arabic” back to front. Qbara itself is Arabic dining inside-out. And so it is acknowledged to be  “the Dubai experience”.  It distills  Arabic flair, glamorizes  it and  modernizes it too.

Here, the glamorously sprawling  space seduces all the senses. Dramatically lit, with a brilliant interplay of light and shadow, it shimmers with a humongous and beautiful chandelier (of what seems to be large pearls). Beautiful hostesses lead you into a dimly lit, two leveled large dining area. As does the surrealistic  wall  with it’s  mesmerizing 3D sound and light effect.From the upper level, guests can look down on the restaurant in all its glory.

The food dazzles: dish after dish had visual and gustatory starbursts.The magic  comes on thick and fast…compressed, refreshing  sweet watermelon off set by the salty luscious shanklish cheese. The delightful falafel salad, followed by mellow, fragrant fish and rice,  succulent, robust  lamb. Delicate, raw Yellowtail and char-grilled spicy quail pieces, wrapped in vine leaves. The list goes on and on. My gracious hosts Alia Bin Hendi and Anass Allouch explain many an Arabic term and I feast on the conversation as I do on the fabulous food. Camels milk icecream in erotic embrace with crushed baklava delights. The piece de resistance? sensational honey and vanilla panacotta, topped with yards of sweet gossamer Iranian candyfloss pashmak.

Creating this magic is the extraordinarily gifted Colin Clague. Born in the Isle of man, Chef Clague  has worked with icons like Anton Mosimann and Sir Terence Conran, Clague has not only worked and travelled the world  but also spearheaded the pre-opening teams of the prestigious Burj Al Arab in Dubai, and executive chef of award-winning Japanese izakaya restaurants – Zuma in London and Dubai.

Coincidentally I have eaten at all the restaurants he worked in, including Pollen in Singapore. And each time Ive been delighted. Achieving such resounding flavors and texture takes serious skill and effort and Chef Colin Clague displays both.His dishes dazzle as does Qbara and I have many atreasured recipe from him. Should you need any please email rashmiudaysingh2015@gmail.com, twitter, instagram @rashmiudaysingh and I’ ll be happy to share them with you

 

Edible soup spoons

HAVE YOUR SPOON AND EAT IT TOO

Am absolutely delighted to present this to you: edible cutlery (spoons, chopsticks, plates and more)  made from flours, like the nourishing Jowar. Its yummy, nourishing, not made with any chemicals or preservatives yet has a shelf life of 18 months and it can even cut into hard foods.Whats more you can get this cutlery made in the flavors of your  choice! hot n spicy, onion and tomato, garlic, ginger, spicy or sweet…take your pick!
An amazing and yummy innovation that addresses ecological concerns like depletion of groundwater No wonder it was    was selected by the CII-USAID-World Resources Institute supported initiative called New Ventures as among the top ten sustainable businesses in the year 2006 – the year it was started. You can order online namaboomi

P.S This delightful information was given to me by Anjali Sharma should you have any such foodie favourites to share and have them written about, please email rashmiudaysingh2015@gmail.com, twitter, instagram @rashmiudaysingh  .

A BANQUET FOR THE SENSES

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Palace Hotel.

What you are holding in your hands is an open invitation to join me at a uniquely spectacular banquet. If you take a look at the accompanying photographs Ive shot, you may begin to get an idea of whats in store. Ofcourse, its just a whiff, a tiny flavor. It begins with the amazing breakfast safari in the magnificent desert and a platter of Bedouin breakfast. It ends with an elegant, authentic Thai meal in a Palace, with the worlds tallest singing and dancing fountains regaling us. In between I not only dine in world class restaurants. Meet world-renowned chefs (our very own Sanjeev Kapoor is here too) but also taste the food of a myriad restaurants in the “Beach canteen”, watch cooking classes, eat at the “Ripe market” in the park. The Dubai food festival not only serves up a flavor of the world but also the homegrown authentic, exoti Emirati ones. And I relish each one!

BREAKFAST IN THE DESERT

Its exhilerating to speed over rolling sanddunes. Nothing can match the vivid blue skies and cool desert  Februrary sunshine as we head towards the Bedouin camp. Here not only do I bask in the sun as I sip on the Arabic coffee (heady with cardamom and saffron,) but also chat with the chief of the Bedouins (looking majestic in his crisp white headgear). A bumpy roller coaster ride on a camel and my appetite is kickstarted. The wholesome Bedouin breakfast (please see photo) of wheat noodles (balaleet) with a whisper of sweetness, the airy light pancakes and “rotis” with zattaar nourish and energise. I couldve stayed on for hours but it’s time to drive on and watch wild animals in the conservation camp

PALACE OF PLEASURE

From the wilds of the desert to a luxuriously pampered dinner in the shimmering majestic, Arabian-inspired Palce hotel in Old Town, right near Dubai Mall. This Palace hotel sprawls langourously around the  placid lake. And it is in this lake that twinkling, dancing, singing fountains leap and piroutte in the sky. They provide an amazing backdrop to our dinner at Thiptara, the authentic Thai restaurant. It is here that Chef Chaiwat conjures  sweet, spicy magic.   In between tripping out on Thai dimsum, succulent Chicken satay and fragrant velvetty curries we converse with renowned chef Yousuf Khumayes from Saudi Arabia. He is here for the food festival and has not only been inaugurating but also sharing his views on healthy cooking at many a Food festival event. Explaining the exciting details of the Food festival (which is on till end of February) the dynamic director, Debora Greenwood elaborates on how this is a treat for foodies,

Through it all, I not only fall in love with this charming, Arabesque hotel which the dapper Fabrice Dufry helms but also nibble on the masterful Thai fare from which lemongrass, galanagal,

Makrut and other Thai herbs leap and delight. Much like the fountains around us.

MIDDLE EASTERN FUSION 

It’s a delight to meet the young, and down to earth,  renowned chef Yousef Khumayes who has been cooking since the age of four. Since then he’s certainly left a track of awards and accomplishments in his wake as an adult! Originally from Jeddah, (his mother is Irish) Chef Khumayes also has international exposure (having honed his skills in leading hotels and restaurants around the world) he has evolved a wide variety of culinary styles and techniques that he often blends in what he dubs ’Middle-Eastern Fusion’, something that is evident in his delicious, exciting, and surprising dishes. He continues to blaze trails in‘Top Chef’ creating  winning dishes and winning hearts too.

He shares with us one of his favorite yummy recipes

 

 

Scallops and quinoa salad:-

 

INGREDIENTS

8 ounces dry sea scallops/

4 teaspoons light soy sauce/4 tablespoons canola oil/

1 1/2 cups quinoa, rinsed

2 teaspoons finely chopped garlic / 3 cups water /1 teaspoon salt /1 cup sliced snow peas.  /1/3 cup rice vinegar/ 1 teaspoon toasted sesame oil /1 cup sliced scallions / 1/3cup finely diced red peppers / 1/2 A red chilli finely chopped  /1/4 cup finely chopped fresh coriander

 

PREPARATION

Toss scallops with 2 teaspoons light soy sauce in a medium bowl. Set aside.

Place a large, pan on medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to colour, 7 minutes. Add garlic and cook, stirring, for 2 minutes. Add water and salt and bring to a boil. Cover and cook over medium heat until the water is absorbed, about 18 minutes. Remove from the heat and leave to the side, covered, for 8 minutes. Stir in snow peas, cover and leave for 7 minutes more.

Meanwhile, mix 3 tablespoons canola oil, with 2 teaspoon light soy sauce, vinegar and sesame oil. Add the quinoa and snow peas, scallions and bell pepper, mix to combine.

Remove the scallops from the marinade and dry. Heat a big pan on high till it’s really hot. Add the rest of the canola oil and cook the scallops, turning once, until golden brown, about 3minutes each side. Toss the scallops into the quinoa salad. Serve with coriander and a squeeze of fresh lime juice and enjoy.

MUMBAI TO DUBAI

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Atul Kochhar with Mana Al Suwaidi in Dubai
Atul Kochhar with Mana Al Suwaidi in Dubai

Talk of meaningful coincidences! I have a blind date with the Michelin starred Atul Kochhar, from London who sent me a direct tweet to say he wants to meet up in Mumbai. I invite him to TRP. Two days later I go to Dubai for their fab food festival. This time I am invited by the dynamic and hospitable Mana Al Suwaidi and guess where to? To Michelin starred Atul Kochhar’s restaurant in Dubai.High ceilinged handsome Rang Mahal where  this highly acclaimed chef weaves his Indian magic. As one of the celebrity chefs at the Dubai Food festival he also wows Dubai with his cooking demonstrations. He distils the world on our plate while still retaining authentic Indian flavors. Its wonderful how the Dubai Festival makes many a celebrity chef accessible to all,  meeting chefs, watching them cook and getting a taste of their creations too…therein lies the festival magic!

ALLADIN’S MAGIC CAVE

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Khulja sim sim! And Alladin’s magic cave with it’s amazing treasures is slowly opening up. My kind of treasures…edible ones! It’s the stuff dreams are made of. Other than eating on a flying carpet I am doing it all. Breakfasting (on Balaleet) in the desert  in the bracing cool of the early morning. Gliding on the creek, while dining on a sumptuous gourmet meal. Tripping out on the beach (theres yoga, games too) and nibbling on the fare of eleven restaurants, there are foodtrucks, there is eating in the lush green park too.  And as though all this is not enough there is the helicopter mystery dining which takes you from helipad to helipad of hotels as you eat your way. This happens annually, only in this month of February in the Dubai Food festival. Ofcourse, the world class  restaurants (many helmed by Michelin starred chefs) continue to enthrall in this truly cosmopolitan city which offers over 200 cuisines, suitable to all pockets and palates. Last night I had the most authentic of Thai cuisines (while being regaled by the worlds tallest dancing and singing fountains) in the old world charm of the Palace hotel. Over dinner I hungrily feasted on gourmet details about Dubai shared by the knowledgable Debora Greenwood and Anass Allouch. The young and brilliant  Saudi Arabian Chef Yousuf Khumais     observations on healthy eating peppered our fabulous meal. And what an amazing lunch with Alia Bin Hendi at the truly world class Tasha’s café: still cant get over the extravagant Eaton Messy dessert. My regrets? Still not able to buy an Abaya, meet the king’s son who was lunching at Tashas (when I was) and fly on a magic carpet. You cant have everything can you?

P.S. A million thanks for all your Dubai recommendations on mail, twitter and instagram. Please keep them coming.

MY DUBAI FOODIE BLIND DATE

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Smiling BKK, Dubai with Vaishali, Mohit and Aneesha
Smiling BKK, Dubai with Vaishali, Mohit and Aneesha

“Smiling BKK” thats the name of the Dubai restaurant, recommended by my blind dates.  Mona Lisa (with a moustache) graces this Thai eatery, ( the owner looks like Mona Lisa, we are informed). While the young luxury inventory controller Mohit Bidchandani is holding a gun (given by the waiter to call him) PR consultant Vaishali Chatterjee, trend spotter, dancer is smiling with the menu. As is Tech & digital enthusiast, travel pundit Aneesha Hingorani (thanks @petpujaris). We love the small, vibrant tucked away eatery with it’s Thai curries and fish cakes. Watch this space for more hidden secrets which my blind dates help me sniff out. Be my foodie date  Instagram, twitter @rashmiudaysingh

 

OF FOOD, FILMS AND FRESHNESS

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Here reality is more exciting than fantasy. Here food, films and freshness are sparkling with high-voltage glamour. Whoa! What action there is in these immaculate kitchens of this iconic hotel which has distilled decades of Hollywood glamour! It is not only a legendary landmark but also officially on the  National Register of Historic Places of the United States. Here, the brilliant French chef Thomas Bellec conjures magic and today I have invited our very own Los Angeles based Indian cookbook author Neelam Batra. Interestingly Neelam has cooked before in the very same kitchens for Vijay Amritraj’s Foundation dinner.

CALIFORNIA INDIAN

What happens when a gifted  Indian cookbook author and a brilliant French chef cook in California?  They not only delight in the freshness of the vegetables and produce here, go shopping to Farmers markets themselves but also on request share their fabulous recipes, bursting with freshness and goodness. Having won several awards for her three cookbooks and taught cooking in Los Angeles (which she still does), Neelam Batra has been wowing Californians with her special brand of Neelams californiacuisine and raising the bar.  Happily, Neelam has also been a judge on the prestigious James Beard awards and continues to reign supreme. Having honed his skills around the world under the greatest chefs, Chef Bellec from Brittany in France is how himself on the global gourmet scene. He creates gems of wizardry for the recently introduced high tea which we feast on together with   travel and style writer founder of @stylegroove  pretty woman Carrie Mitchell.  Chef Bellec’s little jewels of savory and sweet delight dazzle as he continues to reinvent and wow.

HOLLYWOOD TO BOLLYWOOD

All this action is taking place in the historic Beverly Wilshire which has not only played host to many a high profile event but

celebrities such as Elvis Presley, Warren Beatty and Steve McQueen have all lived in the Hotel. And then ofcourse the  Hotel shot into global fame when 25 years ago it was the the movie Pretty Woman starring Julia Roberts and Richard Gere was shot here. And so the pretty woman turns twenty five. And located on the glamour and fashion drenched Rodeo drive this Pretty woman continues to charm.   Several other movies likeClueless, Sex and the City: The Movie and Valentine’s Day   have also been shot here. I have dined here with Anil kapoor, Priyanka Chopra, Gulshan Grover and many others in the Beverly Wilshire. Both Hollywood and Bollywood lives and dines here.

RECIPES FOR FRESHNESS AND GOODNESS

  • Both Chef Bellec and Neelam agree that  freshness of ingredients is the most important  key to a great dish. Author of three award winning cookbooks   1,000
    Indian Recipes ( the most-sold Indian cookbook in the US,) she shares with us her favorite, easy to make versatile recipe using tomatoes. And Chef Bellec generously shares his unique recipe for tomato soup.

 

  NEELAM’S OVEN-DRIED TOMATOES

  • 30 to 40 medium to large cherry tomatoes
  • 1 to 2 teaspoons olive oil
  • ½ teaspoon garlic or kosher salt
  • Cut each cherry tomato into half from the stem to tip. Put in a mixing bowl and toss with the olive oil and salt. Line a tray with aluminum foil and place  each tomato half,  cut-side up and bake in an oven at 400ºF for about 15 minutes. Then reduce the heat to 200ºF and let the tomatoes sit in the oven until they look shriveled and dried, 1½ to 2 hours.
  • Remove from oven and set aside.

     SERVING SUGGESTIONS

  • Allow everything to cool and then refrigerate until ready to serve.
  • Serve them on the side with grilled fare or over your favorite crackers, or present them with cheddar cheese on warm toasts, make sandwiches or lightly scatter them atop a simle cumin rice pullao!

THOMAS’ TOMATOES
1/4 cup extra virgin olive oil
1 lb plum-Roma tomatoes
14 oz chicken stock or vegetable stock
2 large fennel bulb chopped coarse (if you don’t have fennel, use saunf)
1 large sweet onion chopped coarse
2 garlic cloves minced
2 spring fresh thyme
1 spring fresh rosemary
2 fresh leave laurel
Salt and pepper to taste

Sweet onion and garlic with no color in olive oil. And fennel and tomato cook of for 5 minutes. Add stock and herbs,cook at slow heat for 30 minutes, blend in food processor strain and seasoning to taste. Enjoy!

PICNIC IN PARADISE

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I write from Paradise. There’s no other word that describes the feeling of being amid lush green nature in the heart of  throbbing, cacophonic Manhattan. And even more tempting in the “Big apple” is the gourmet picnic fare that seduces with it’s masterful flavors and tastes. Each dish unerringly made by the brilliant and exceptionally gifted chef Ashfer Biju.

WHY PICNIC?

I love picnics and ever since my childhood have gone on one at the drop of a hat. But this is my most spectacular and memorable picnic ever. Interestingly, picnics have been a part of history and art and literature too. Did you know that  in 2000, a 600-mile-long picnic took place from coast to coast in France? This was to celebrate the first Bastille Day of the new Millennium. Even here, in the United States, the 4 July celebrate American independence is a popular day for a picnic. In Italy, the favorite picnic day is Easter Monday. The energy and abundance of nature infuses itself into the food and whoa! What amazing chemistry takes place. And when there is a maestro orchestrating the goodies in the picnic basket then even more magic happens.

BIJUS BEJEWELLED BREAKFAST

Kudos to Ashfer Biju, this young Indian chef who has captivated the highly sophisticated tastebuds of New Yorkers. Ofcourse, he has gourmet genes: his father had a highly popular  restaurant in Hyderabad still runs a super restaurant in Malaysia and chef Biju started cooking in his teens.

Not only did this young Executive chef  start off by wining the National Level Young Chef’s Competition, in Mauritius but has continued to be showered by accolades and awards. Nationally and internationally. Having worked in many a Leading Hotel of the world he now heads up the iconic Pierre hotel. Here elegant history and glamor tango with modern high-tech luxury. Not only has it played host to royalty and state heads but many a Hollywood star like Elizabeth Taylor have made it their home for several years. It is here in their cutting edge TwoE that  he has introduced many an amazing flavor palatte. Two e goes classic, Classic reinterpreted and many such spectacular dishes blitz the tastebuds here. And chef Michael Mignano’s dessert menu also dazzles, with it’s sorbet samplers and more. Interestingly, Pierre  also offers Mediterranean vegetable-based dishes, Indian vegetarian, vegan Halal, gluten-free and Kosher meals too.

Through the various menus this brilliant young chef’s passion for traveling and exploring different ethnic cultures, cuisines and people shines through.

His interest in Ayurveda and Medicinal Cooking keeps him evolving amazing recipes too.

 

Chef Biju has an impressive roster of international work, from Kreo-Asian Food Promotion at Hotel Palace, Luzern to

training at “Claridges Hotel”

“Mosimann’s Club” London.

 

FRENCH CONNECTIONS

 

Chef Biju’s  culinary training is rooted in the French and Basque regions. Interestingly, The Pierre has a huge and impressive culinary history. It opened in 1930 serving food in the classic French style, initiated by celebrated Master Chef Escoffier who developed the original menus. That tradition continues. And Chef Biju brings to the table amazing and dazzling flavors and textures. Our picninc basket too overflows with tasty magic…I request for the recipe of the superb buttermilk pancakes and end with the wish “Ma your life be a picnic always”.


 

Silver Dollar Buttermilk Pancakes

Makes 25 tiny pancakes (the size of silver dollars)

2 cups                    refined flour                  sifted

2 tsp               baking powder

1 tsp               baking soda

½ tsp                     salt

2 cups                    buttermilk

2 ea                large eggs               yolks & whites separated

2 tbl sp                  powdered sugar

2 tsp               melted butter

 

¼ tsp                     icing sugar                     for garnish

10 ea                      strawberries                   for garnish

1 cup                     maple syrup                   as accompaniment

1 cup                     chocolate chips                     optional

1 cup                     blue berries                   optional

 

Method of preparation:

 

  • Pre-heat a griddle or a non stick pan to medium high heat, lightly smear with oil (or use pan spray) and wipe off completely. There should not be any residual oil on the pan, but for a light coating

 

  • Combine flour, baking powder, soda and salt in a mixing bowl
  • Mix egg yolks and buttermilk together in a separate bowl
  • Prepare a soft meringue by beating egg whites and adding sugar gradually
  • Combine all three mixtures in a large mixing bowl ensuring the mixture is homogeneous using a spatula or a paddle, Do not over mix
  • Add melted butter to the batter

 

  • Pour the batter on to pre-heated griddle (approximately a table spoon full for each pancake)
  • To prepare chocolate chip or blueberry pancake, gently place some toppings on to wet pancake top at this stage
  • Once the pancake starts to bubble on top, turn and cook the other side for about a minute
  • Remove the pancakes from the pan, dust with icing sugar, Serve hot with maple syrup and strawberries

 

An Epic Epicurean odyssey

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A nine-hour dinner that pampered all my senses, teased my intellect and blew my mind. I was seduced by the Australian gastronomic experience.

Recently, Australia “invited the world to dinner” and declared that for this path-breaking occasion, three of its top chefs would be cooking together. I confess, initially, I was skeptical, but sure, I was flattered and thrilled to be invited as one of the 80 (only 80) “global food influencers” by Australia. I was going to be in fabulous company…superstar chefs like Heston Blumenthal, Alice Waters, Matt Preston, Maggie Beer, writers like AA Gill and many others. It was not a dinner, but an epic that is best explained

in chapters.

Chapter 1: A 15-MILE-LONG DINNER

We begin ‘the’ day on a sunny, windswept pier in Hobart, Tasmania, with the finest and fleshiest oysters pulled fresh from the ocean, complemented by House of Arras sparkling wines and a live orchestra. We are then ushered onto speedboats, zipping through bracing icy winds to a picturesque rocky island dotted by fire pits and pink flowers.

CHAPTER 2: ON AN ISLAND

We are now on the island, at Ben Shewry’s restaurant, Attica, coddled in the warmth of soft blankets, as we devour the freshest of seafood being grilled by Australia’s greatest chefs—Neil Perry, Ben Shewry and Peter Gilmore.

Amidst fire pits and indigenous storytellers, the three head chefs of Restaurant Australia treat the guests to the first of many creative courses—King George whiting in paperbark and grilled baby corn with forest anise from Ben Shewry; Peter Gilmore’s charcoal-grilled West Australian marron with wasabi butter and roasted wallaby tail broth; wood-roast Tasmanian lobster with kombu butter and charcoal-grilled Tasmanian abalone with liver, sake and mirin dressing by Neil Perry. They were all complemented by outstanding Australian vintage sparkling bruts.

CHAPTER 3: DINING IN THE MUSEUM

We then sail across in a huge boat to the iconic Museum of Old and New Art (MONA) and fireworks light up the sky as we climb up the fortress. MONA, which sprawls across eight acres, is also home to a winery, brewery, restaurants, luxury accommodation and much more.

Here, the main courses are served on a gargantuan snake-shaped table. We are seduced by amazing flavours and textures of the freshest produce (be it beef, seafood or kangaroo). At MONA, the three chefs blurred the lines of cooking and art, each presenting a unique course

served with six matching Australian wines. Ben Shewry presented salted South Australian red kangaroo and bunya bunya; Peter Gilmore prepared a dish of smoked and confit pig jowl, black lipped abalone, koji, fermented grains, shitake and seaweed; Neil Perry served grilled sirloin, braised cheek, oxtail and tea- smoked oyster red curry.

CHAPTER 4: ROVING SWEET AND STICKY CELEBRATION

After non-stop eating, as we walk down to a lower floor of the museum for the dessert course, we see bird nests on mock trees, each with sweet white eggs. Here Ben Shewry sits behind his ice-cream cart and serves us dollops of seduction—his famous Blue Wren eggs. Peter Gilmore serves fresh lychee, vanilla, rose, coconut prune, salted caramel, jersey cream; while Neil Perry’s date tart mango, pandan and coconut thrills us. We also sample the first raw milk blue cheese to be produced in Australia, King Saul by South Australian cheese makers, Udder delights. The experience was rounded off with a decadent cheese board, which is produced by Bruny Island Cheese Company and Holy Goat.

A dinner that spanned nine hours, sure it was epic!

MY FOODIE BLIND DATE IN NYC

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My idea of Columbus-fun? Straight   from JFK (after a 24 hour journey) to a foodie blind date in Manhattan. All thanks to twitter and instagram. We meet at the moderately priced,Cookshop (10th Ave) and enjoy their robust and delicious meatballs, fish and chips fare (plenty for veggies) as we do the sensational desserts. It’s a treat to meet each one :“Mihir never sleeps Pathare”, user experience designer and home chef,  Renate Aller, well-known artist, Elaine Goldman, art collector and Phiroza Kothavala hotelier extraordinaire. The exceptionally gifted Chef Ashfer Biju of the iconic Pierre is the only one who Ive met before. We have a super-rollicking time, eating, tweeting, eating.  Please instagram, tweet (@rashmiudaysingh) and mail (Rashmiudaysingh2015@gmail.com)  your Value for money NYC recommendations … so that in the land of Columbus I can continue to discover and feel like Columbus too!

INDIA SHINES IN LONDON

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I write from cacophonic Christmassy shimmering, glittering and shivering London. Am here for three days and Indians dazzle. It’s not about Indians in Indian restaurants,
its far more exciting than that. I have an exuberantly flavored meal  at the two year old Peruvian “Coya” (Zagat rated it the worlds best restaurant) and guess what? It is not only owned by Indians, the Waney brothers but even the chef is Sanjay Dwivedi. Making waves with it’s luxurious elegance is Rosewood London the first new truly grand hotel to have opened after 25 years. It  has already got cult status as a quintessential London  destination. And just by chance I bump into  the mega-Octane Radha Arora, the President of the group who is on a flying visit to London. His vision and genius is powering this dynamic, exciting group (which amongst other iconic properties also has the fabled Carlyle in NYC). Here, the creatively grounded Chef Palash Mitra, master of spice,  deftly delivers authentic, simple Indian food. I savor every morsel, send you wishes for a delicious Christmas and New year! Lets raise a toast to our India!