I’m rejoicing! My ongoing global research on gourmet vegetarian food just got more exciting. In the past few months I’ve tracked the best of the best vegetarian in Japan, China, Russia, Austria and now in the capital of glamor and films…Los Angeles. I’m feeling like a million dollars as I report from a charmed frontier (Hollywood, where else?) where fantasy is blending into reality, and that too in it’s beloved and iconic landmarks. Both close to each other in the glamorously beautiful Beverly Hills. Every square inch of both bristles with star power. Both are the haunt of Hollywood and the global who’s who. Both are legends…
In this legendary landmark, glamor and luxury drips in every practical detail and human warmth marks every hi-tech comfort. The iconic Beverly Wilshire “Pretty Woman hotel” (the movie was filmed here) turns ninety at the close of this year yet continues to rock with a youthful rhythm and beat.
Star spangled Hollywood dines, meets and stays here, it is also officially on the National Register of Historic Places of the United States. Superstars such as Elvis Presley, Warren Beatty and Steve McQueen have all lived in this luxurious landmark. As does our very own Bollywood. Over the years, I’ve had salad with Priyanka Chopra, muesli with Anil Kapoor and steak with Javed Akhtar here. A favourite of Amitabh Bachchan, Shah Rukh Khan, Preity Zinta, Anil Kapoor, Hrithik Roshan, Karan Johar and others.
I love to soak in the cool sunshine in BLVD, their patio restaurant on the stunning sun-drenched, Rodeo drive designer boulevard to the world. I feast on the brilliant chefs freshest of seasonal California and watch the sun bronzed greek gods with their six pack abs and la-di-da babes with endless legs glide by. And today am doubly delighted: their brilliant new executive chef is not only our very own Samir Roonwal but he especially cooks up some delightful pure vegetarian dishes which sparkle with the Californian and Indian touch. Having worked in world famous kitchens and had the who’s who eating out of his hands Samir is now creating culinary magic here.
And it is here in BLVD, ( voted top “Power Tables” … Wall Street Journal) that I catch up with him as well as the dapper, high-energy Ben Trodd, who not only helms this landmark, but also spearheads nine other superb hotels. This discerning gourmet, well-travelled Vice President wears his success and his designer suit with equal panache. We trip out on the Crunchy okra smeared with the velvety dip, which makes for the perfect cocktail snack and I request chef Samir to share the recipe with us. After this the gorgeous Lauren Dutton Breen takes me up to show me Los Angeles very first “Glamping” site.
But that another exciting story…
P.S. Within this hotel itself is yet another superb restaurant CUT by America’s high-priest of cuisine Wolfgang Puck. It specialises in non-vegetarian food. A short stroll away is his landmark Spago, where I taste yet another veggie wow.
Chef Roonwal’s Crispy OKRA
2 cups: Okra Julienne
1 tsp: Toasted Cumin seeds
1 tsp: Chilli powder
1 tsp: Dry mango powder
1/2 cup: Chickpea Flour
1 tsp: Onion Seeds
1/2 tsp: Turmeric powder
Salt to taste
Wash okra well, dry them out completely and Julienne them.
Add all the dry spice powders and seeds, along with salt, to the okra.
Toss them well till incorporated and set it down for 5 mins.
Then sprinkle chickpea flour on top (start with a few tbsps). Mix them well. Add a few tsps water so the okra gets coated with the flour.
Deep fry them in oil. Serve hot.
Ingredient: Julienne Okra, Spiced Chickpea Flour, Dry Mango Powder
Garnish: Pomegranate Seeds Fresh, Mustard Flower, Micro Cilantro
He has recently received his own star on the Hollywood walk of fame. So when this superstar celebrity chef, restaurateur, and occasional actor, Wolfgang Puck takes three hours off his busy schedule to lunch with me its celebration time. We do so in his three decades old landmark Spago which continues to play host to the who’s who of the world, to Oscar premieres restaurants and more. Wolfgangs catering services, cookbooks and licensed products are in great demand. We chat about his 27 (and counting) restaurants around the world and I trip out on the outstanding vegetarian tasting menu. Though Wolfgang Puck is single handedly responsible to introduce gourmet pizzas to the world and his signature dish at his original restaurant, Spago, is House Smoked Salmon Pizza, he continues to introduce flavours from around the world.
Today, his brilliant young chef Tetsuya cooks up an amazing pumpkin baked in salt, tangy sweet plaintain salad served in a half coconut, a parmesan marshmallow and beetroot cookie flag off our multi-course vegetarian lunch which ends with a light and bright melon dessert. And in Wolfgang Pucks Hollywood flagship restaurant in Los Angeles, their Japanese chef cooks up the most deliciously creamy (hold your breath) baingan bharta. And my joy comes full circle.