Recipe

TASTING THE VEGETARIAN ICON

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 I’ve done it again and again. In the gourmet capitals of the world…Paris, London, Tokyo, New York. Tasted the emblematic dish  of  the seventeen Michelin starred maestro Alain Ducasse’s culinary philosophy. A symbol of “sincere cuisine”– a harmony of flavors– that is both respectful to the environment and to health. And that too in restaurants located in the world’s most legendary hotels. I refer to the cookpot…Alain Ducasse’s world renowned signature dish He serves up seasonal vegetables from the local terroir cooked in the cookpot. And this seemingly simple pot  is used from the stove to the table.

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DUCASSE’S WORLD RENOWNED COOKPOT…

It’s truly a “sensual”  dish with an aesthetic that cradles and caresses the food. It’s almost feminine and womb like and Ducasse’s inspiration for it is from his grandmother. “We must restart from the beginning, where the true tastes are […] the technique here is to reveal the flavour of nature,” announced this maestro many years ago. And this simply superb and superbly simple dish has a basic recipe which is the same across all of Ducasse’s restaurants, with the mushroom duxelle and at least seven local, seasonal vegetables. The pot itself is a design masterpiece that is contemporary and nostalgic ( created by Pierre Tachon  it owes it’s attractive curves and perfect proportions to porcelain manufacturer Pillivuyt)

Over the years I’ve been getting high on the cookpot in Ducasse’s restaurants around the world.

Be it London’s Dorchester, Paris’s Plaza Athenee, these finest of all hotels are reputed for infusing into their essence the glamour, excitement, and creativity of the people who have been regulars here.

Today I share with you my most recent taste of this dish in three memorable venues.

PARIS :LUXURIOUS VEGETARIAN WOWS

Please take a look at the photograph, shot in the gleaming kitchen of Paris’ most stylish address Plaza Athenee, which serves up the best of the best. Including Alain Ducasse’s shimmering temple to gastronomy which has the gardener’s name on the menu and serves only vegetables, grain and fish. Luxury drips in 10,000 Swarovski pendant-like chandeliers and it is here that I’ve had the most fabulous meals  coddled by immaculate service and brilliant attention to detail.

On this recent trip I not only had the most exceptional was fixated on Ducasse’s brand new book on vegetarian cooking (which the gifted Chef Romain Meder is holding along with the dynamic chief of the Dorchester group Francois Delahaye).

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 Alain Ducasse with Jean Phillipe Blondet  at the Dorchester (black and white photo by Pierre Monetta).
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 Chef Romain Meder with Francois Delahaye at Plaza Athenee.

GOD HAS COME TO LONDON…Dorchester

“God has come to London” swooned  critics when Ducasse set up in London’s legendary landmark  The Dorchester. I’d first dined at Ducasse’s  newly opened restaurant and went back several times again. Here reality is more luxurious than fantasy.   Amid the cloud, surrounded by a luminiscient oval curtain, Id gotten high on the classic French-driven menu  I still remember the tastes and textures of  the “delicate soft Royale of greens”  a glorious medley of vegetables with an ever enlarging circle of freshness. And of course that cookpot, heady and perfect.And I still marvel at how the grand hotel continues to tango with high octane young energy.

BREAKING NEWS…On the River Seine

Its making international waves. It’s an unrivalled Parisian experience. And its has just been launched. It’s a floating masterpiece of Paris history and landmarks. It’s been overbooked since it opened and it took planning ahead to get a table here.

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By the Eiffel tower, sailing on the brand new Ducasse sur Seine
…Ines Aouididi flanked by Herve Garnier and Ulysse Bour.

 I’m on board the brand new super luxurious restaurant “Ducasse sur seinne” that has just opened and is making international waves. As the Eiffel tower sparkles on the hour of eight,  Captain Ulysee Boar and Ines Ioudidi   flag off our luxurious meal. Luxurious dining gets redefined. Sailing & Feasting on Parisian landmarks and  emblematic French  food too. Serenditpitiously we are sailing past  my favorite Alexanders bridge when my favorite vegetarian Cookpot is served up. The specially-created, single-serving cocotte, delicious with spelt and violet artichokes is memorable. All created in the bespoke kitchens which sprawl on the lower deck Champagne sparkled the beginning of the dinner. And a parade of dishes sashay in as the silent electric boat glides to music. The meal meanders from the delicate Foie gras pâté  to the Chocolate  crispy praline accompanied by the finest wines, a symphony of the best French Crus. All this amid lighting by Franck Franjoy from lunar cold to candle warm, a coddling of  music and sound  and uberfab  interiors. And ooh! that cookpot…and yes! the maestro has very generously shared the recipe with me, should you need it, please do mail rashmiudaysingh18@gmail.com

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LUXURIOUS VEGETARIAN WOWS

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Please take a look at the photograph, shot with France’s most revered Michelin-starred maestro Alain Ducasse in his iconic restaurant’s gleaming kitchen. The focus is their brand new book on vegetarian cooking which the gifted Chef Romain Meder is holding. When I researched and wrote the Worlds first vegetarian guide to Paris (published by The Times of India) this gleaming glittering Alain Ducasse au Plaza Athenee took center stage. It has the gardener’s name on the menu and serves only vegetables, grain and fish. Aptly ensconced in Paris’ most stylish address Plaza Athenee, it continues to offer the best of the best. Including the most luxurious breakfast in the French capital, which is what the dynamic chief of the Dorchester group Francois Delahaye, St Petersburg’s brilliant restaurateur and ballerina Matilda Shnurova and I were luxuriating in when we got to know that Alain Ducasse was in the kitchen. He is unstoppable, his brand new restaurant in a super luxurious electric boat was even more exciting than dining on the Eiffel tower. But that’s another story!

FOR THE BOX....
My Memorable Michelin Moment; Alain Ducasse, Romain Meder (holding the book) Matilda Shnurova at Alain Ducasse au Plaza Athenee.

Recipe: MARILYN MONROE TOMATO SALAD

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 LEGENDARY HOLLYWOOD FLAVORS

 

Legendary Wolfgang Puck and Denise Flanders feeding Belair’s swans.

He’s a living legend. Not only does he have his own star of fame…in Hollywoods walk of fame, but for over three decades has had all of Hollywood eating out of his hands (literally too). Over a hundred restaurants in five continents cookbook author celebrity chef and official caterer for the Academy Awards blazed the trend  for  its gourmet pizzas topped with caviar and smoked salmon. He’s starred in movies (as himself)  and yet the revered legend Chef Wolfgang Puck remains down to earth and charming. To spend time with  the legend in the  Belair, Los Angeles, the world’s  most famous Hollywood hideaway is amazing. To watch him feed the long necked swans that glide in the swan lake and then to lunch on his masterpieces in his renowned restaurant is to get a true taste of  legend.  This serene 12 acre lush paradise ( the serene, gleaming swan lake et al)  is actually at the heart of cacophonic, bustling Los Angeles. It is in these stunningly beautiful serene surroundings styled
as  private residences, an amazing Californian oasis of relaxation and indulgence which is the

secret Paradise of superstars
It nestles in the canyons of Los Angeles. And how I love that Swan Lake.Four beautiful white swans call the lake home, and together they embody the romance, grace and elegance of Hotel Bel-Air.

The glamorous charm   reminiscent of Hollywood’s Golden Age is palpable here.  It is here  that Hollywood’s history lives and breathes. Any wonder that it has been Hollywoods  most beloved hideaway? Legends like Grace Kelly, Marilyn Monroe, Liz Taylor stayed and dined here regularly.

Marilyn Monroe a regular here

It is this very exclusivity and tranquility  that continues to magnetise the likes of Julia Roberts, Oprah Winfrey, Tom Cruise, Nicole Kidman and many other Hollywood notables. As the lovely. Denise Flanders points out “The emotional attachment that so many have for Hotel Bel-Air is so very special.” I love the way it is steeped in cultural history, defines historical moments  and highlights the Dorchester group’s stylish heritage, not just with fascinating historical anecdotes but exceptional service and food. Memorable!

 

MARILYN MONROE TOMATO SALAD

Beloved of Marilyn Monroe
Chef Hugo Bolanos and the Marilyn Tomato salad.

Here’s the refreshingly beautiful taste of the tomato salad, so beloved of the beautiful legendary Marilyn Monroe, who lived and dined here.

2 each Red Beef ( big) Tomatoes

4 each Figs

3 each Cherry Tomatoes (variety colors)

3 Tbsp  Olive Oil ( Marilyn liked her olive oil)

1 Tbsp Basil Oil

1 Tbsp 18 year aged balsamic vinegar

4 oz of Italian Rich Fresh Buratta cheese

6 each flowers of Micro Basil

To taste  Salt Large Flake

Fresh Cracked Black Pepper

 

Method:  This dish looks like a mosaic or painting in the summer .The colors are beautiful just like its celebrity inspiration. Thick cut tomatoes just like Marilyn preferred, figs, buratta all un marinated and carefully layed out to fit like a perfectly aligned painting on the plate. Dress the salad with the 2 olive oils, balsamic vinegar. Lastly season the tomatoes with the salt and  black pepper and finish with the micro basil over the top. By dressing everything on the plate you lose no flavor from a separate seasoning and the tomatoes will release there delicious juices from the salt directly onto your plate.

That’s the explanation of his  creation given by WolfGang Puck’s  brilliant Executive chef Hugo Bolanos.

As a veteran team member of the Wolfgang Puck Fine Dining Group (having worked at Michelin starred  CUT, world-renowned  Michelin starred flagship Spago including Wolfgang Puck catering) Hugo Bolanos delivers masterpieces in taste and textures. He has worked with the worlds greatest chefs (from Ducasse in Paris to Daniel in NYC).and today he continues to weave drama in Puck’s award winning restaurant in Belair.

Wolfgang Puck…vegetarian masterpiece …of pumpkin baked in salt.

It is here too that I taste Wolfgang Puck’s delicious classics, from the Weiner Schnitzel to the vegetarian pumpkin baked in salt and his famous vegetable soup. Should you need the recipe please email rashmiudaysingh18@gmail.com

 

 

OF THE FINEST CAVIAR & INDIAN FLAVORS…

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It’s heady. Its memorable and its incomparable. I refer to the amazing spectrum of tastes that I am feasting on. Here in Russia’s most magnificent 143 year old landmark, Im not only devouring Russian cuisine, history and culture but also  a taste of India. From taking a Masterclass in the most supreme of all Epicurean luxuries, Caviar to tasting traditional and contemporary Russian dishes to vegetarian Asian delights and (here’s the happy surprise) superb Indian cuisine too.

It’s great to be part of gastronomic history: dining in Russia’s first restaurant which had electricity, feasting on 143 years of  history in this stunningly beautiful Grand hotel Europe in St Petersburg with its high stained glass ceilings, balconies where the Tsars sat is a treat. Luxury and class  drips from every detail. It is here that Tchaikovsly honeymooned, where Elton John played on the piano Bill Clinton, Whitney Houston and our Prime minister Modi dined.  And this is where I attend an amazing caviar master class.

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The finest Caviar master class: with Sven Gevers, Nikita Yurin and Irina Khlopov .

OF CAVIAR CROWNED

It doesn’t get any better than this: attending a caviar masterclass in the home-country of this supreme epicurean pleasure. And that too in Russia’s  only caviar restaurant,  Caviar Bar & Restaurant, which serves only the best caviar with  vodkas you won’t find anywhere else in the world.

Would you believe that the best way of tasting caviar is to put a bit of it on the back of one’s hand and lick it off? The caviar master and sommelier articulate and knowledgable Nikita yurin explains it all…  the very basic… only fish eggs produced by the sturgeon fish ( a prehistoric huge fish ) can be called caviar to the types, preservation, history, telling fake from real. etc.

It’s a joy to accompany the dapper, dynamic Sven Gevers, a knowledgable caviar buff, who helms this landmark. This discerning, highly qualified economist and globe trotting  gourmet even breakfasts on eggs and caviar. Chipping in with her experiences and helping translate many a Russian term,   is  the ever helpful Irina Khlopova.

Before us are Mother of pearl spoons (essential to serve the caviar to avoid metal oxidation). The finest caviar to the least expensive salmon one, a line up of vodkas and champagne. Also accompaniments, take your pick (though toast is the most traditional)  Russian  coin shaped pancakes or blini, Boiled potatoes

Pancakes go well too.. One thing is for sure, points out Nikita, “caviar should not be eaten with onion or lemon” It should be

Stored  in the coldest part of your refrigerator, as close to the freezer as possible.

We taste the finest Beluga (made from the Beluga fish of the sturgeon family) caviar, it has the largest grains, is creamy, has a  fishy flavour, of seaweed  and even walnuts.

Oscietra fish (16 types) Sevruga Sterlet (smallest grains)  and Bester are some of the main varieties of caviar. In this short space its impossible to include it all,

All I can say, is that it’s fascinating to learn about these precious black pearls, which Russia s been eating  since  before the 14th century.  It’s  methods of production and preservation, which determine the taste and price of caviar. When pasteurized the price and taste gets compromised.

 CAVIAR WISHES AND CHAMPAGNE DREAMS

 To crown it all is the Tchaikovsky night where I taste Russia’s food, history, art, culture, dance all in one bite of this traditional “egginanegg” dish you see in the photograph. It has egg crowned with caviar which pirouette with salty buttery nutty notes on my palate as the ballerinas twirl to Tchaikovskys compositions. Caviar wishes and champagne dreams do come true. May yours too.

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Tasting Russia: egg in an egg dish. Chef Larissa Kordik and ballet dancers at the Tchaikovsky night dinner.

INDIA SHINES

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Chef Sachdev Kathait and Executive chef Ian Minnis in the 143 year old L Europe restaurant.

Amid the finest of caviar, the best of Russian and modern Russian dishes, Japanese and Asian dishes our very own Indian dazzle too . Appreciated and enjoyed by  Hema Malini to  our Prime Minister Modi who stayed here but happily by the Russians too.  Seeing the popularity of Indian cuisine  the multi-talented Executive Chef Ian Christopher Minnis is in the midst of coordinating  a “Mystery of India” festival here. He ensures the finest gourmet dinners in  St Petersburg’s most gastronomique L Europe restaurant (serving authentic Russian masterpieces) to the legendary caviar bar to the  Asian restaurant Azia. It is here that the young talented chef Indian chef Sachdev Kathait’s Indian menu is in great demand. Authentic  delicious dal, kebabs and tandoori, Chef Kathait ‘s unique “pickle prawns” and “cheese chicken” combine the best of both worlds but retain their authentic Indian flavour.

Should you need their recipes please  email rashmiudaysingh16@gmail.com

Recipe: DORIYAKI PANCAKE & WATALAPPAM

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FEASTING REDEFINED…

Come feast with me. Feast on a banquet of culinary experiences. Of refreshingly unusual and unique experiences. From one served under the skies and trees to another in the depths of the boiler room. All these in Sri Lanka’s “little England” in the misty beautiful mountain town of Nuwaraelya’s Grand Hotel. Interestingly, long before Nuwara Eliya became the famed Hill station of Sri Lanka, folklore has it that many epic events of the Ramayana happened right here. The early 19th century British planters  transformed it into “little England”  and Sir Edward Barnes, Governor,  built the beautiful bungalow  which eventually expanded and became the Grand Hotel. And today this over a century old iconic landmark continues to magnetise the international traveller with it’s sprawling dining facilities, spa, pool, leisure activities et al. But fascinatingly enough continues to reinvent and reimagine many a feasting option.

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In the Boiler room Masterchef Priyantha  gourmet dining with Tyrone David and Chinthana Bandara.

GOURMET IN THE BOILER ROOM

Tracking global gastronomy is a fun job, but this one experience (in a 127 year old boiler room in the Sri Lankan mountains)  takes the cake. It was here in this boiler room of the iconic Grand hotel Nuwaraeliya  that the distinguished looking Boilerman provided an unending supply of hot water throughout the day to enable the aristocratic British guests to bathe.  After almost nine decades of burning tree logs to keep the water hot, a  diesel-fired boiler was introduced. It still keeps the water hot, but there is no dust or soot. It is here,  that the celebrated Chef Priyantha serves up a unique dining experience: delicate carpaccio to luxuriously creamy cake. Within the depths of the kitchen they set up a Japanese Teppanyaki table. A violinist plays while the chef conjures light and delicious dishes. On my request the chef shares the recipe of the tasty and unusual Doriyaki pancake.

Gems of delicious wizardry parade with panache. “Unique dining experience” gets redefined.

DORIYAKI PANCAKE
Doriyaki pancake.

DORIYAKI PANCAKE

(Batter)

100 grs Wheat  Flour

01 tablespoon Sugar

01 Egg

02 tablespoon Bees honey

01 tablespoon Mirin Vinegar

70 ml Milk.

Pan fry this batter into a pancake.

(Filling)

200 grs Whipped Cream, Chocolate Sauce with Ice Cream.

Optional…10 grs Green Tea Powder / Sweet red bean

HIGH TEA.....NATURALLY
High tea..naturally. 

IMG-20180813-WA0276BRIT-SRI LANKAN HIGH TEA

I salute Duchess Anna of Bedford for having  sent out the invite for “tea and a walk in the fields” over a hundred and fifty years ago. The lovely lady set in motion High tea, the most dainty of all culinary traditions.  Over the years, I’ve been sipping and tasting my way through many a high-teas across UK and Europe. From  London’s grand historic hotels, The Ritz, The Dorchester, The Lanesbrough to   The Ritz in Madrid and The Ritz in Paris.

Which Tea ceremony do I get most high one? The Chinese tea ceremony “Yumcha” server fills the cup just over half way, because the Chinese believe the rest of the cup is filled with friendship. The Japanese tea ceremonies of the Chanoyu, the Sencha are performed sitting on the floor around a low table.

An amazing tradition which evolved with time…of tea service,  side plates, bread and butter plates, cake stands, and every conceivable accompaniment, Tea gardens, tea dances , a whole code of etiquette followed. And here in Srilanka at the Grand hotel, they not only serve up an amazing grand tea under the sky, amid it’s beautiful manicured gardens but what excites me is that my most favorite Srilankan wattalpam gets a makeover into a dainty snack. Here it is

WATALPPAN
Watalappam for high tea.

WATALAPPAM

01 litre thick Coconut milk, 400grs. Jaggery

14 nos whole eggs,

Pinch of Nutmeg powder,   01 piece Cinnamon stick, 04 nos Cardomons, 150 grs Cashewnuts.

METHOD:

  1. Boil the jaggery with spices,  2. Cool to room temperature . 3.lightly beat the Egg and add to the Coconut milk. 4.Then mix all ingredients together and strain well. 5. Put in a baking dish and bake with steam for 40 to 50 minutes at  160° C.

WHATSHOT TASTING SESSION

Deepasri Kar
Deepasree Kar and her Piggy bread. 

Piggy bread…Look what I tasted in the Chennai’s most interesting and unusual whatshot tasting sessions of home talent. The very talented and lovely Deepasri Kar ‘s creative and innovative breads are in great demand. For the past seven years, her Hamaree rasoi’s Piggy shaped bread (stuffed with robustly spiced kheema ofcourse), chicken Stuffed Braided Bread have been the hotsellers. As have the vegetarian Pumpkin buns.  Her large repertoire includes cookies spiked with cumin, which are a musty try too.

Website: hamareerasoi.com

Instagram @hamareerasoi

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Recipe: Adlon-Currywurst

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THE MAHARAJA OF GERMANY

Maharaja of Patiala’s fountain: Vijay Vyas, Sabina Held, and Chef Hendrik Otto

Q: What do the Maharaja of Patiala,  Einstein, Berlin currywurst (curry sausage), Michelin starred meals and singing bowl healing, have in common?  Ans: Berlin’s magnificent, over a century old legendary landmark Adlon. The world distils itself on my plate here amid  outstanding culinary talent, luxury, old world graciousness and modern high-tech. Renowned as one of Germany’s finest hotels, since 1907, it truly has been the Maharaja of Germany. Under the same roof, I get a taste of the local Berlin signature  Currywurst, an uber gourmet two Michelinstarred  meal and  also flavorpacked Pan Asian dishes. I not only taste but also request recipes of these. And how do I taste the Indian connection? By requesting Vijay Kumar Vyas to do a healing singing bowl meditation for me.  Not only did the Maharaja of Patiala stay here regularly, ( as did and still do global royalty, heads of state, Hollywood and Bollywood superstars) but he also gifted Adlon a priceless elephant fountain (please see photograph) which occupies pride of place  in the throbbing heart of the hotel. In front of this elephant fountain I catch up with the charming, knowledgable Sabina Held and the celebrated chef Hendrik Otto of the two Michelin starred restaurant, Lorenz Adlon Esszimmer and request their Vijay Kumar Vyas to do my favourite tree pose.

This is when I get to know of about Albert Einstein, Angelina Jolie, Charlie Chaplin to Barack Obama who stayed here.

BERLIN’S CURRY SAUSAGE

Chef Michele Muller of Restaurant Quarre.

I remember shooting (several years ago) for my TV show in Berlin and tasting the Berlin currywurst.  The history of this sausage dish dates back to 1949. Herta Heuwer prepared the very first currywurst in her snack stand in Berlin-Charlottenburg when mixing a sauce consisting of tomato paste, curry powder, Worcestershire sauce. Though this was not a favorite of mine, the Adlon version of  currywurst delighted. I ate mit in their Restaurant Quarre while sitting outside on the terrace, within airkissing distance of the landmark Brandenburg gate, I tasted the “Adlon-Currywurst”. Here, the talented Chef Michéle Müller offers local specialties and

international classics  with a modern twist.

Recipe „currywurst“ sauce

2 pieces onion

3 stems lemongrass

10 pieces lime leaves

4 pieces thumb-sized ginger

½ piece garlic

5 pieces star anise

2 grams cumin

10 pieces cloves

3 tbsp. curcuma

2 tbsp.  curry powder

1 litre mango puree

1 litre Coca Cola

10 litre ketchup

 

Cut the onions into cubes and sauté together with the flavors and spices.

 

Douse with mango puree and Coca Cola and reduce them.

 

Fill it up with ketchup and bring to a simmer. Cover the sausages with it. Serve.

 

 

 

PAN ASIAN

Pan Asian maestro Chef Kai Weigand of Sra bua by Time Raue

Delicious surprise! Tasting   awesome Asia’s culinary diversity in Berlin. Right here in The Adlon’s restaurant “Sra bua by Tim Raue”. Here, the brilliant head chef Kai Weigand, serves up modern Pan-Asian cuisine executed with seasonal produce. I taste his creations, simple, light and intensely flavorsome, precise with a perfect balance between sweetness, acidity and spiciness. On my request,  Chef Kai shares the recipe of the amazing Wasabi prawns, should you need it please email me rashmiudaysingh18@gmail.com as it is too lengthy to reproduce here.

 

HIGH END GASTRONOMY

Dazzling mastery of the culinary arts “tradition eats modern”. Any wonder that Adlons restaurant  Lorenz Adlon Esszimmer has been showered with two prestigious Michelin stars and a huge number of other awards? The European-inspired, imaginative and contemporary creations, it’s classic menu is reminiscent of the hotel’s illustrious past delights. ‘Adlon-style fillet of sole’  the famous ‘Canard a la presse’ are Chef Hendrik Otto s masterpeices.

Here, I have an amazing meal of vegetarian masterpieces too. This, since  Im researching vegetarian dining in Berlin. Masterpieces of flavour and texture dazzle.

 


CHENNAI S CULINARY  HOME-TALENT

…VEGAN HERBISTORE

HERBI STORE’s Akhil and Ranjani

Delicious talent! Ever since last fortnight when I wrote about our Whatshot Tasting session, Ive been flooded with reader- queries about details of the home-bakers and caterers who attended it. I flag off  the series  with the youngest, the talented and committed 18 year old Ranjani and Akhil’s superb HerbiStore. Absolutely loved their creations and was even more thrilled to know that theyre all vegan, sans white sugar too. Guiltfree feasting on intense chocolatey“Peanut butter cups”. Needless to add the protein rich peanut butter is homemade. Couldn’t stop eating the Fudge Brownie in a jar and the Cookie dough.You can order on

@Herbistore_official

DMs and retailing

Ranjani- 9789254650

Recipe: NOBU’S RECIPE KOHLRABI SALAD

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HEAVENLY BLISS

I’m  on top of the world. In more ways than one. Not just because Im close to heaven in this sunny cool  360 degree terrace bar. It’s the only one of it’s kind in Munich, the city of  sophisticated charm and traditional Bavarian elegance.  And right here just a few floors below, I’ve also  stumbled upon my all time favorite Japanese maestro’s restaurant. The one hero who took Japanese food out of it’s obscure space and put it squarely on the world gourmet map. I refer of course to Nobu… Matsuhisa Nobuyuki. He infused vibrant Peruvian flavors into the pristine minimalistic Japanese cuisine and voila…conquered the world.

NOBU IN GERMANY

Exciting! When  Nobu the Japanese maestro sets up his first outpost in Germany he pays homage to it by creating a very special dish using the local Kohlrabi. And not only is that a treat in itself but the brilliant chef very generously shares the recipe too.  I’ve been a Matsuhisa Nobu fan past three decades. He came from Tokyo via Lima Peru and put his vibrantly delicious interpretation of Japanese cuisine on the world map. I’ve been following him around… learning cooking (in Paris) to meeting him in LA (at  chef Wolfgang Pucks amazing charity dinner) to dining  at many of Restaurants across the globe from Los Angeles  to Dubai.No doubt my last visit to Munich was exciting, (for my TV show for ET Now in the October Fest (wearing the traditional dirndl of course) but this visit is amazing. Right here amidst the old city, the  Altstadt, I find Nobu in the timelessly elegant Mandarin Oriental which combines modern design, contemporary luxury  with it’s amazingly subtle oriental accents.

In the beautiful brown and gold restaurant, enrobed in natural materials including stone, leather and wood I taste bliss. Here, in Munich, his signature miso black cod is as lusciously addictive as ever and the specially created local dish of kohlrabi salad delights. The brilliant executive chef Vasili Papatheodorou and head sushi chef Shigeru Fujita continue the Nobu magic.

1
 Nobu with chef Vasili Papatheodorou & chef Shigeru Fujita. 
2
chef Rabea Keller & chef Vasili Papatheodorou. 

NOBU’ S RECIPE KOHLRABI Salad (can substitute with baby spinach).

3
Nobu’s tribute to Germany.

 “We use baby greens a lot at my restaurants. Leaf vegetables turn harsh
and bitter with age, younger ones just naturally taste fresher” says Nobu  “Add
some Dry Miso and fried leeks, and you have a salad bowl full of umami.

SERVES 2 TO 4

3 oz. (90g)  Kohlrabi OR baby spinach

DRY MISO AND YUZU
DRESSING

4 tsp. (10 g) Dry Miso

  1. (30 g) fried leek (recipe follows)

Parmigiano-Reggiano cheese (grated)
4 tsp. (10 g)

1 tsp. yuzu citrus juice
Truffle oil

Extra virgin olive oil
Diced red bell pepper, for topping

Soak the baby spinach in ice water to crisp and drain.

Combine the baby spinach, Dry Miso, fried leek, Parmigiano-Reg-
giano, yuzu juice, truffle oil and extra virgin olive oil in a bowl and toss.
Arrange on a plate and top with bell pepper.

Fried Leek

Makes 1 oz. (30 g)

3 in. (about 8 cm) white part of leek
Oil for deep-frying

Slash the leek lengthwise to open, and discard the inner core. Wash off the sand
between the layers under running cold water. Cut into thin shreds. Deep-fry in
low-temperature oil, about 300°F (150°C), until just before it begins to brown. Drain
on a wire rack in warm spot in the kitchen for 1 to 2 hours.

The just-fried leek looks soggy at first, but don’t worry Keeping the fried leek on a
wire rack in a warm part of the kitchen drains out the oil and turns the leek crispy.

 

CHILLI HOT

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Mocktail…chilli hot…Tom ka Mhak.
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 On top of the world…with Rabea Keller and Isabelle Winter.

It’s as  close to heaven as I can get in Munich. Crowning the stunningly beautiful Neo Renaissance building ( 1880) is the Terrace.

Open during the summer months, The Terrace is one of Munich’s best-kept secrets. Not only do I dine sip cocktails , take a dip in the heated pool but also learn more about Munich from the gorgeous Rabea Keller and Isabelle Winter amid oriental statues and large potted plants. Love the chic Asian touches with a Mediterranean feel.

Feasting on the  Asian, Mediterranean and Arabic dishes and the stunning view is a treat enough but then it gets chilli-hot…as the bartender shakes up a cocktail with a chilli. Here’s the recipe…

Virgin Tom ka Mhak

Shake together…Lime juice, pineapple juice, coconut syrup, lemon grass

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YOUR ATTENTION PLEASE…WHATSHOT TASTING SESSION

Do you cook? Bake? Provide foodie services out of home? Would you like your work and yourself to be featured in this column? I will be in Chennai on the 12 TH JULY and holding a “Whats hot Tasting session” from 3pm to 6pm At Rajendra hall, ITC Grand Chola, Mount Road.  To be part of it please email rashmiudaysingh16@gmail.com and also anjalisharma966@gmail.com, instagram, tweet@rashmiudaysingh hashtag #whatshottastingchennai phone 9884065010. Waitingly yours. Excited to meet you and taste your work. 

WHERE THE MAGIC HAPPENS

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Bio rhythmic eating. That’s what I’m learning here in this sensationally beautiful cool, sunny globally famous spa town Baden Baden. Magnetising the international crème de la crème for it’s amazingly effective preventive and detox programs. the renowned Villa Stephanie has a strong medical backbone and brilliant doctors within its premises.That it’s located by the gurgling river and forest of trees and is within kissing distance of the world’s most beautiful casino (Marlene Dietrich), opera house, Rose garden, Roman thermal baths of course adds to it’s charms. But Villa Stephanie is where the magic happens. And it’s the  explanation of the amazing QPNT diet plans by the knowledgeable and charming Fabian Nusser  which is even more riveting. He has shared the recipe of the salmon and horse radish dish, should you need it please email Rashmiudaysingh18@gmail.com

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Fabian Nusser At the globally renowned Villa Stephanie.

A TASTE OF KENNEDY CHARISMA

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It’s a fangirl moment. I’m not only getting a taste of John F Kennedy’s favourite dishes but their recipes too. And that too in Frankfurt, in the stylish and luxuriously cosy Villa Kennedy constructed in 1901. It sparkles with minimalistic luxury in the style of the 1930’s. Like the dashing 35th President of the US, Villa Kennedy is a stylish combination of tradition and innovation. And it is here that the brilliant young  Chef Antonello Domenico De Marco recreates  Kennedy’s favourites. From the magical seafood dish, to the interpretation of the classical Berliner dessert.  Kennedy’s famous words “I’m a Berliner” are immortalised in this dish too. I particularly love the carrot steak (Marilyn Monroe’s favourite) paired with lamb (also her favourite). The Kennedy menu dazzles  and on my request Chef Antonello shares the recipes. Should you want them please mail Rashmiudaysingh18@gmail.com

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Tribute to Kennedy: Chef Antonello Domenico De Marco, Iris Koenigsdorff Daniela Fette-Rakowski.