I’m rejoicing! Im about to share some very heartening food news with you! It’s news that makes our country proud. It’s all about our very own pure vegetarian “annam” which not only stunned the carnivorous gourmets of the world but had them asking for more. This happened in the foodie city of New Orleans at the very prestigious “Dinner lab” and presenting this pristine “annam” along with its benefits as “supreme medicine” was our very own knowledgable and talented, author and chef, the Chennai based Viji Varadarajan.
PASSION FOR PASTRY
Why would I, a dyed in the drool foodie be doing here in Los Angeles’ famed fashionable Rodeo Drive? This world famous glamorous designer boulevard continues to be the crowning shopping experience. Globally renowned for it’s luxurious high fashion, Los Angeles’ Rodeo Drive magnetizes the rich and the famous with its super luxurious clothes, bags, shoes and jewelery in it’s super elegant stores. But in my view, None of that can compare with the luxurious patisserie that is igniting my passion. And this is what brings me here again and again.
The Worlds 50 best restaurant awards celebrate extraordinary culinary talent providing an annual barometer of the greatest gastronomic experiences across the globe. I dine at the world’s 7th best, Dinner by Heston.
ROKA is London’s award winning Japanese restaurant, serving contemporary Japanese robatayaki cuisine in striking yet informal surroundings.
ROKA brings its unique style of contemporary japanese robatayaki cuisine and its sophisticated design to Mayfair.
Celebrations continue in Los Angeles, the city of angels. Dining in dazzling Hollywood’s glamor restaurant, the iconic Spago (a known celeb magnet since the 80s where Oscar parties are held) is a celebration in itself. The down to earth genius, Wolfgang Puck’s restaurant has been on Americas top ten list for three decades. It is here along with the lovely Angelino Pia Davis, that we are celebrating her mother Meher Davis’s birthday along with Firoza Moos. For the past 14 years, these two healers extraordinaire have been coming to Los Angeles’ cutting edge allergy eliminating research institute to upgrade their healing skills.
No two ways about it. It doesn’t get any better than this. It’s the annual awards ceremony that foodies the world over wait with bated breath for. The Worlds 50 best restaurant awards celebrate extraordinary culinary talent providing an annual barometer of the greatest gastronomic experiences across the globe. As for the past 15 years, once again this year, London’s historic guildhall in London saw the worlds superstar chefs and the whos who of the culinary world flying in to receive their awards. Mind-blowing geniuses from Peru to Japan, Australia to Russia sit shoulder to shoulder as the glittering awards ceremony gets underway. I attend as chairperson of the Indian subcontinent. Over the past two decades, having eaten in their fabulous restaurants, it’s a sheer delight to meet my heroes.
A request. Please take a look at the accompanying photograph: would you believe I shot this in the hot, arid desert? Such a fabulous relief to be amongst lush tropical gardens and trees in this concrete skyscrapered Dubai! It gets even more exciting because here in the cosmopolitan, diverse Dubai, not only does this multi-talented, brilliant Executive chef share his recipe of my most favorite dessert, the Crepes Suzette but many an invaluable multi-cuisine cooking tip too. Here he is, flambéing the pancake dessert by drizzling the Grand Marnier liquor down the orange rind and swapping many an interesting culinary story too.
Are you ( like me) crazy about Parsi food? Love no- frills eateries? Join me here in Pune …
…at this 138 year old Dorabjee and sons.
Here’s Darius Dorabjee 4th generation chef owner model bodybuilder.
Here’s the spartan clean non a c eatery where time stands still. Ive been eating and filming for TV shows here. The food has its ups and downs. Currently its on a high. I eat traditional Parsi dishes made to generations old Dorabjee family recipes. Forget abt calorie counting and such like stuff.
How about the robustly spiced mutton roast?
Here’s the delicately steamed Patranimacchi in a blanket of spicy chutney
Now comes a subtle flavorsome Parsi favorite …kid gosht
Must end wt my absolute favorite #pulaodaal
I m a lagan nu custard addict… especially the crusty velvetty one at Dorabjee s
Here’s wishing Dorabjees many more centuries of spreading joy. Of keeping their traditional Parsi recipes alive in the very same way and at affordable prices.
Id love to write more…but after the satisfying meal it’s time to snooooooze