Health

Review : THE BOHRI KITCHEN

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Superstar gourmet Rishi Kapoor in The Bohri Kitchen!

Bohri Thaal

I’m stumped. Call it “thaali” call it “thaal” but how do I define this fingerlicking (literally too) shortcut to : bliss? guiltfree non stop eating ? Taste of culture? Yes all this and more. Over the years I’ve been on  a thaali- high be it at the South Indian (A RamaNayak Udipi or Mani Bhawan) or the Gujarati (Shri Thacker Bhojanalaya). Till now it is been only about vegetarian thaali’s (except for a fly by night wannabe non veg Bohri thaal restaurant in Grant road). And then along comes the gourmet of all gourmets, the high octane award winning charismatic actor who has four generations of film and gourmet genes. Rishi Kapoor s passion and gourmet gusto is infectious. Inspite of his hectic schedule he drove all the way to taste Gordon Ramsay’s cooking (when I was shooting with Gordon for channel 4). Over the years the charmer has guided me to his favourite foodie haunts. Once again this knight on a white charger (er SUV) fetches me and drives me to his tried tested and tasted Bohri thaal restaurant (!). He does not reveal the name or wherabouts. ” Its all part of the experience and mystique. And I have already booked” he insists.

 

Read My complete Review on :https://www.whatshot.in/mumbai/critics-review-slow-cooked-raan-and-mutton-samosas-at-a-secret-location-that-shouldnt-be-missed-r-9853

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Review: Kitchen Garden by Suzette

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I’m celebrating. With gratitude. Here’s one more superb Bandra restaurant (after Sequel) which serves up healthy, tastyfare. Gluten free, Vegan and Non vegetarian options.

Read my detailed review on http://www.whatshot.in/mumbai

From Germany with Yummy – Health

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Did you know that the Chinese will never accept an overweight gourmet. The reason? A gourmet has to know his/her food in all it’s aspects and not just be an over-indulgent hog.  As part of my ongoing learning (I am a perpetual student) Im in the world renowned, cutting edge Lanserhof, in the stunning snowy Bavarian mountains. I am studying the connection between food and health and taste. More than 70 doctors and as many chefs here have been working together on the principles of food and health.  Im attending cooking classes and working my way through many a unique and easy healthy recipe. Should you need some of these please, instagram, twitter @rashmiudaysingh email rashmiudaysingh2016@gmail.com

Review: The Village Shop

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I cant stop smiling. Thrice as nice. That’s how I feel as I write this review. “The Village shop” (TVS) is a charming family run café (I have a big fat soft corner for family-runs and the home spun quality of their food).

Read my detailed review on http://www.whatshot.in/critic-review/the-village-shop-r-9397

Energy Cuisine

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MAKE FOOD YOUR MEDICINE: DR BENEDETTO REISCH & CHEF KARSTEN WOLF TELL US HOW.

A request. Please take a look at the photograph I’ve shot in the kitchen of this state of the art, medical spa. What you see being extruded from the machine is zucchini and it will be used to make “spaghetti”. And here’s the most crucial part, along with the brilliant chef Karsten Wolf  is the highly qualified and experienced Doctor Benedetto Reisch the dynamic medical Director of the world famous Lanserhof. And this is exactly how the food and the recipes have evolved here…70 chefs and as many doctors did scientific research  together and created the recipes. I’m sure you’ll agree with me that, nowadays, there are as many theories about which foods to eat as there are foods. Confusion, confounded. Whats good one day is declared to be a villain the next day.

Finally, here’s the final word and it is born out of hard core research. This comes from Germany, from the leading Lanserhof medical institution, which has been at the forefront of cutting edge research and most interestingly is based on a symbiosis of traditional naturopathy and state-of-the-art medicine treating both mind and body.

Having blazed trails for thirty years, Lanserhof is Europe‘s leading centre for regeneration and preventive medicine. Lanserhof medical spa, the oasis of regeneration  is perched on the mountainside overlooking meadows, forest and Lake Tegernsee.

It is based on the Classical Mayr Medicine, genetic diagnostics, energy and information medicine and quantum physics with the age-old wisdom of healers, As the dynamic and charming Dr Benedetto explains, “Dr. Franz Xavier Mayr was an Austrian naturophathy physician and researcher, who developed early recognition diagnostics and therapy to cure what we call today chronic lifestyle illnesses”. Here’s the important point,   …The focus is on the digestive system and food.

LANS MED CONCEPT

What we eat, how we eat and what time we eat is a very crucial part of the  LANS Med Concept which consists of four stages of therapy developed by Dr. F. X. Mayr:

1. Rest: Recovery and regeneration of the digestive system

2. Cleansing: Detoxifying and de-acidification of the body

3. Training: Training to achieve a change in lifestyle

4. Substitution: Individual supplementation with vital substances

The therapy activates each person’s basic healing process especially for nutrition-related health problems and brings the metabolism back to balance.
WHAT ? WHY ENERGY CUISINE?

It’s high energy,  it’s easily digested, good health and pleasures of the palate are not mutually exclusive. Energy Cuisine reflects the state-of-the-art research findings of nutritional science, yet still places great emphasis on regional, organic and fresh produce cooked in gentle, product protecting ways.

Energy cuisine results in a strong immune system. Plenty of energy, since there are no heavy hard-to-digest foods that make you sluggish and tired. It provides an ideal balance in the acid/alkaline foods. Through nutrition along Energy Cuisine guidelines, great care is taken to distribute mealtimes correctly over the course of the day.

Burdening the system in the evening is avoided, so it results in sound sleep. Reduced allergies, since fresh produce is used. It results in Healthy blood pressure and of course Enjoyment – without a guilty conscience.

WHEN?
Optimum nutrition at the right time reinforces natural metabolism phases,  turning food to energy. The upshot: better digestion, higher energy quotients, which in turn stokes up the combustion process.A heavy breakfast in the morning? Why?

Our enzymes (protein molecules that control metabolism) are very active Cortisone, adrenaline and thyroid hormones all attain their highest levels during these hours. So what you eat during this period is assimilated really well. Breakfast is the only meal at which heightened carbohydrate consumption does not cause you to put on weight. Give your body high value protein, vitamins and minerals from fresh fruit and vegetables in the morning. Lunch between 12 and 1,30 pm and dinner before 6,30pm is recommended.

The importance of drinking plenty of water underpins the concept of Energy cuisine. It aids in regulating body warmth, further digestion and cardio-vascular functions and remove toxic and damaging substances from the body cells.

It is advisable to drink about 2 liters of water daily.  However for thirty minutes before and after eating, one should not drink. Water dilutes the stomach’s digestive juices and can lead to chronic digestive problems.

HOW?

You’ll be amazed at the difference eating slowly and mindfully can make. This is one of the most important principles. Not only  do you taste each and every ingredient and enjoy it but you digest it all and have a good digestion and great energy.

ENERGY CUISINE RECIPES

The chef has very generously shared some of his amazing energy cuisine recipes. Last fortnight, I was flooded with requests for the Agar agar and detox biryani recipe. Sorry for the delay in sending them to you will do so in the next few days. Should you need Energy cuisine recipes, please instagram, tweet @rashmiudaysingh email rashmiudaysingh2016@gmail.com

Recipe: Chicken Salad Malabar

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Chef: Alwyn Fernandes

Cuisine: Fusion

Category: Salad

Serves: 20

Cooking Time: 30 minutes Prepn/Marin 5 minutes

Ingredients

1 ½ Kg. Whole chicken

2 Spring onions, sliced

2 Green capsicums, sliced

2 Pineapple slices cut into pieces + 1 slice for garnishing

1 cup Mayonnaise

50 ml Cream

2 tbsp. Curry powder (Atlas brand)

1 tbsp. Mango chutney

1 tsp. Salt

4 Peppercorns

1 Carrot sliced

1 sprig Celery, chopped

To make a stock, take enough water to sink chicken, add salt, peppercorns, carrot and boil stock for

1S minutes.

Put chicken in when stock starts boiling again, reduce flame and cook for 10 minutes.

Take out and dry chicken. Shred with fingers.

Mix with all the other ingredients in the bowl.

Mix well, garnish with a slice of pineapple and chill before serving.

Chef’s Tip lf the number of guests increase serve on a bed of cress lettuce “

My 5 hour degustation dinner at Blue Hill on the Stone Barnes, New York

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While in New york another high point was the  mindblowing 5 hour degustation dinner in the 8 acre farm of the Rockefellers where the “Blue Hill on the Stone Barnes” is located. It was all about farm to table to heart. Amazing conservation and experimentation and fascinating flavors and stories brought to the table.  Thanks Shom Hinduja and Raman Macker for your invaluable recommendation.

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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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THE EVERGREEN CULINARY ICON

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Australia’s culinary queen...Maggie Beer
Australia’s culinary queen…Maggie Beer

You’ll agree with me, that to meet a legend in her own kitchen is a treat. To watch her cook is even more delightful and then when this 70 year young sunshiny, cheerful legend starts to share the secrets not only of her cooking but also of her staying young, its time to raise a toast. Over the years I have been a great admirer of the Australian Maggie Beer, watched her on TV (Masterchef included), read her books and even tasted some of this cook, food author, restaurateur and food manufacturer’s delicious products. The list of awards conferred on her, is unending…from the Centenary Medal  to

the “Senior Australian of the Year“, to

Member of the Order of Australia and counting.

Maggie is an inspiration! She turned all the obstacles in her life into stepping stones. Her  parents faced issues with bankruptcy, she did not complete her high school education (even worked as an elevator operator) and has no formal training in cooking. Her parents became caterers and she went on to  establish  a hugely popular  Restaurant in  South Australia’s  Barossa Valley . I ate at her café (alfresco in the cool sunshine) and not only tasted but also bought  her range of gourmet foods, including Pheasant Farm Pate, quince pasteverjuice and gourmet ice creams.

TASTY TIPS

I’m fascinated. I watch her smile and deftly toss  and swirl and conjure up her signature dessert with her home made icecream. She smiles a lot and has a generous smile which lights up her eves and the whole room. Maggie explains that it all begins with your food shopping… “Think local and think seasonal” – it

ensures fresher food options. She advises to grow your own and to have a vegetable garden (Maggie’s is within 20 metres of her kitchen door)

We live in highrise apartments, I remind her. “Growing your own produce would have to be my best health tip ever, even if that means a tomato plant in a pot, or some herbs in a planter box on an inner city balcony, it will make all the difference to your cooking.” Put the season in a jar, is her next advice. Always cook from the heart, with ingredients at hand, never letting anything go to waste.

The time-honoured craft of preserving in times of plenty is one of the most effective guards against waste. So she advises the practice of making jams, chutneys, sauces and pickles, which means you will never throw away excess fruit or vegetables again.

How is she so positive inspite of her hard life in her younger days? “I love what I do” she says emphatically. “I, also, always wear rose colored glasses” she points out. Maggie values family relationships and ensures that she spends time with her two daughters and five grandkids. How does she stay so young and full of energy? Its all about eating fresh food, but food that is in season , no preservatives, “ moderation” are some of her tips. As is cooking with olive oil. Yes! she loves butter, but it’s all about moderation.