Recipe

INDIA SHINES…AGAIN!

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INDIA SHINES…AGAIN!

It’s a starry superstarry night in magical Macau. Here, at the prestigious Asian Oscars of gastronomy  Indians and Indian cuisine is shining as our very own Gaggan Anand’s restaurant is crowned Asias best in fourth consecutive year. Asias 50 best restaurant awards are flagged off under the star spangled sky as culinary superstars mingle amid a feast for the senses by the poolside of the super luxurious Wynn Palace.

The Minister of Tourism, Celebrated chefs, restaurateurs and industry VIPs are in attendance. Asia’s 50 best restaurants in it’s sixth edition this year continues to grow in influence and magnetizes the best. Japan  has the highest number of restaurants on the list (11), followed by Hong Kong and Thailand (9 each.)

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Superstars at Asian Food Oscars in Macau:
Gaggan Anand, Helene Pietrini, Manish Mehrotra, Sachin Poojary, Dharshan Munidasa.

ON YOUR REQUEST…SUPERSTAR’S RECIPES

Over the years, I’ve been receiving many a reader request for recipes from these superstars. Each one generously shares his. I serve them to you with a delicious scoop of news on each restaurant.

ASIAS BEST RESTAURANT..GAGGAN

“Lick it up” is genius Gaggan’s latest innovation which has already become an icon. The dish is designed to be ‘licked up’ directly from the plate. Constant creative evolution, soulfulness of Indian street food delivered through hyper-modern cooking techniques in a delicious way marks all his 25-courses.

Fish Gunpowder

Gunpowder

Ingredients:

10 g curry leaves 1 gm hing or asafetida 20 gm sesame seeds (black or white) 20 gm urad dal

20 g Channa dal 20 g  rice 50 g red chilly of ur choice

Method:

Roast all ingredients and rough grind them.

Fish with Curry Infusion

Ingredients:

100 g x 4 pcs fish any choice 50 g red onions, finely chopped

25 g ginger, sliced 25 g curry leaves 15 g green chili 15 g turmeric powder 50 g coconut oil, salt to taste .

Method:

  1. Portion  filleted fish into 100 g each.
  2. Heat up the coconut oil, add curry leaves,  red onions,  ginger until fragrant.
  3. Roast for 2 minutes, add turmeric powder and chili
  4. Season  with black salt and sugar.
  5. Blend mixture in blender and chill on an ice bath.
  6. Marinate the fillets with the curry infusion .
  7. Steam the fish with marinate

Take 50% cooked rice and 50% coconut milk blend. Place like a small coin in centre.Place fish in centre.

INDIAS BEST RESTAURANT

New Delhi, New York and now London… “Indian Accent” outposts continue to magnetise loyal fan followings. Leading the way,  Manish Mehrotra has put modern Indian food on the gastronomic map. Contemporary  food with an ‘Indian accent be it galautis  stuffed with foie gras. Or pulled pork phulka tacos dazzle with their flavour and texture.

Tandoori Pineapple, summer shahtoot,Jaggery Glaze

Ingredients:

I Pineapple /   2 tsp Demerara sugar/ 2 tsp butter/ I tbsp. jiggery/  1 tsp fennel seeds/

2 Star anise/ 2tsp roasted sliced  almonds

Method:

  1. Clean and slice pineapple. Into ½ inch slices.
  2. Brush with butter and dust with demerara sugar
  3. Put on the skewers and cook in tandoor or oven till edges are charred.
  4. MeanwhileHeat Jaggery, Fennel Seeds, &star anise in a pan with 4tbsp of water & cook to a  thick syrup. Strain. Cool.
  5. Add fresh shahtoot (mulberry) to  syrup. Toss gently.
  6. Arrange charred pineapple on a plate and drizzle sugar coated shahtoot on top
  7. Garnish with sliced almonds.

SRI LANKA’S BEST RESTAURANT

Chef Dharshan Munidasa has single handedly put Srilanka on the world gourmet map. And he is the only chef who has two restaurants featuring on the 50 best list. Set in a preserved 400-year-old Dutch hospital in Colombo “Ministry of Crab” is a Crab lovers paradise. His Japanese  “NihonBashi” continues to be on the list.

Garlic Chili Crab

Ingredients – 500g meaty  crab

3/4 cup extra virgin olive oil/1/2 cup chopped onion/1/4 cup chopped garlic

1 teaspoon chilli flakes /1 tablespoon soy sauce /1 cup chicken stock

In a skillet throw in oil, onion, garlic and clean crab. Add chicken stock. Cook for 8 minutes. Add chilli flakes, cook for 2 minutes. Splash soy sauce and plate up.

FROM INDIA…

Competing with the Japanese restaurants of Japan and still holding it’s own is a matter of pride for us. I refer to Wasabi by Morimoto. What

sets this fine dine Japanese restaurant apart from the others is the amazingly creative and fabulous vegetarian menu. Ofcourse, the gifted chef Sachin Poojary and executive chef Amit Chowdhary  ensure that the exquisite  non vegetarian dishes are as impeccable as ever.  This Japanese salad dressing has My favorite past 14 years…

Soy onion salad  dressing:

Ingredients:-

1- Onion – 8nos/ Soy – 400ml/ Mirin- 76ml/ Rice Vinegar- 200 ml/ Grape seed oil -200ml/ Sesame Oil- 100ml/ Mustard Paste – 16gm / Sugar 26gm/ Black Pepper – 1/4 TSP

Method:

Fine chop onion/ In a mixing bowl add all the ingredients except the grapeseed oil. / Mix ingredients well and slowly whisk in the grapeseed oil.store in fridge. Toss into salad when ready to serve.

DYNAMIC DREAM TEAM

Driving these awards and making them into high-octane international influential forces ( in gastronomy and tourism)  is the London based   dynamic dream team.  Helming and driving the awards Charles Reed, Helene Pietrini, Tim Brooke Webb, William Drew  Tiago Restani, Laura Price, Rikki Muddie Emer Schlosser Giulia Sgarbi, Rula Danias and Kate Cheverton. and I shoot their photo post awards..under the stars of course!

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My post awards celebratory snap shot of  the dynamic  dream team of Asia’s 50 best..
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Recipe: McCarthy Salad

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HAUTE CUISINE…NATURALLY

Im celebrating. Im saluting the trailblazing culinary  revolution focussing on health, vegetables, naturalness  that is taking place here, in Paris, the gastonomique capital of the world. I’ve been researching vegetarian restaurants around the world ( China, Russia, Japan too) and here in Paris I find paradise. This Parisian landmark is synonymous with Dior, Dietrich and diamonds. This is where icons and trends are born since 1913. And it is here in Plaza Athenee that the very best of the best, the Michelin starred maestro Alain Ducasse’s shimmering temple to gastronomy is blazing trails. He serves up the trilogy…vegetables, cereals and fish. It goes without saying that the brilliant chef in the restaurant Romain Meder, ensures that the technical base of French haute cuisine remains intact, including expertise and absolutely precise detailing for vegetable preparation, cooking and seasoning.

 

NO GARDENER, NO COOKS

Its amazing that here in this temple to high gastronomy the gardener is being given as much importance as the chefs. And there are several reasons for it.

Alain Baraton

Head gardener of the  Royal Grand park de Versailles at the behest of François Delahaye who helms  Plaza Athénée  have established an exclusive partnership with the Palace of Versailles for the vegetables and fruits supply of the Alain Ducasse restaurant.

The freshest of seasonal Sorrel, squash, broad beans, zucchini,  to shallots, rhubarb… dazzle. Also artichokes introduced centuries ago by Catherine de Medicis and were a runaway success at Court because of their hypothetical aphrodisiac virtues .

Needless to say, all these fruits and vegetables are never exposed to phytosanitary chemicals etc. Picked in the morning and in the kitchen with hours. The ever helpful Isabelle Maurin  translates whenever I need explanations in the kitchen.

Starting off with the refreshing tomato water flavoured with hibiscus,  a parade of masterpieces dazzle, black current in black rice, the  kiss of beetroot flavour in amaranth seeds, the crunch of flax or sunflower seed and so on.  This approach infuses the work of the talented  pastry chef, Jessica Préalpato too.

 

LEGENDARY GLAMOR

What do Liz Taylor, Marlene Dietrich have in common with the Parisian landmark Plaza Athenee? Plenty.  For sure, they along with legendary figures of the world of glamor and royalty loved to stay here but there is also a deeper connect: a delicious salad dish. I tasted this Salad Mc carthy for the first time in  Los Angeles, in Polo Lounge, Hollywood’s most beloved and historic dining institution, when it had just undergone a subtle Tihany-style revamp to celebrate it’s  100th year .It was in Beverly hills (also part of the Dorchester collection)  The Polo Lounge  that Charlie Chaplin had a standing reservation, Marlene Dietrich, eradicated the “no slacks for women” dress code and dined  here. And the gorgeous beauty Liz Taylor honeymooned here four times . Her  daily favorite used to be the  McCarthy salad . I loved it then and requested for the recipe too, Imagine my delight when  the  dapper Francois Delahaye (who I met just by chance thanks to my old friend Paul Roll)  shows it to me on the menu and has it made too. Ofcourse here in Paris it has been adapted by Ducasse and diced bigger and softer. But I reproduce for you my Hollywood Polo Lounge recipe.

Beverly Hills Hotel McCarthy Salad

1/4 head iceburg lettuce
1/2 head romaine lettuce
1/2 cup grilled, diced free-range chicken
1/2 cup diced roasted red beets
1/4 cup free range egg yolk
1/4 cup free range egg white
1/2 cup  bacon
1/4 cup diced tomato
1/4 cup diced avocado

Balsamic Dressing Recipe
1 c.  Balsamic Vinegar
1 shallot
1 T. brown Sugar
3 cloves roasted garlic
1 tsp. Dijon mustard

 salt and black pepper
vegetable Oil
Place all ingredients in a blender and drizzle in the vegetable oil to emulsify. Check seasoning

Arrange salad in bowl. Toss with balsamic vinaigrette tableside. You can vary ingredients according to your preferences.

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Isabelle flanked by Chef Romain flanked by chef  Jessica and  Chef Romain at the Alain Ducasse au Plaza Athenee.
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Francois Delahaye with the Salad Mc carthy PHOTO OF DISH:  Liz Taylors favorite.

Recipe: Som Tam Vegan

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REJUVENATION PARADISE

Yoga and Thai salad? What does our very own yogic tree pose (Vrikshansana) have in common with the my most favorite spicy, sweet, sour Thai “Som Tam” (raw papaya salad)?  I’m getting a taste of both  inside a stunningly beautiful restaurant (Yes! You read that right). That’s only for starters,  not only did I get the most authentic and delicious recipe for “Som tam” , the correct way to do the  Vrikashana, but also learnt more about rejuvenation and  the deep and abiding connection between food and health. I ve been writing about food and wellness for over three decades (including a weekly health column for 15 years and 52 episodes of a TV show on Health) but the “Asaya” experience here, in the stunningly beautiful Rosewood, Phuket is incomparable. It’s a  hands on specially curated unique concept. It is  rooted in self-discovery. Along with it Im feasting on Rosewood’s  “Sense of Place” philosophy  and delicious food too. And getting re-energised too!

SOM TAM AND THEN SOME

Ive dined at the finest Thai restaurants of the world (including Michelin starred ones) but none comes close to the experience here at Ta khai which sprawls under ancient trees beside the shimmering Emerald bay . Here aunty Yai and uncle Nun, the most lovable accomplished chef couple cook to authentic recipes..

And they cook here in this alfresco restaurant with it’s

open kitchens and live cooking stations. Ta Khai, which means “fishing net”  has not only the most beautiful setting under trees bust also the most authentic food that ricochets in a myriad flavors and textures on my palate.A kitchen-to-table herb and vegetable garden and live fish pond  adds to the magic. Many an authentic Thai dish such as Poh Pia Sod (fresh Phuket spring rolls) to  KhanomTuay (steamed pandanus and coconut milk custard). They are generous enough to share the authentic vegan version of the Som tam and  Yam som tam (Pomelo salad) too.

Screenshot_2018-01-24-16-38-34-104_com.miui.gallerySom Tam Vegan

Quantity   Lts 1 portion

Ingredients

180gr Papaya

10gr Salt

40ml Lime juice

60gr Tomatoes

60gr long bean

15gr Chilli

40gr palm sugar

40gr peanuts

30gr Garlic

30gr Carrot

Method

(Dressing )Mixed sugar ,lime and salt well in the mixing bowl

Pound chili and garlic in the mortar then put tomatoes and long bean and pound again

Add papaya ,dressing and peanut and mixed well

Yam Som O

Quantity   Lts 1 portion

Ingredients

200gr Pomelo

10gr Salt

40gr White sugar

30gr Roasted grated coconut

40gr Peanuts

20gr Deep fried shallot (Sliced)

30ml Coconut Cream

2gr Chilli powder

50gr Shallot sliced

5gr Coriander leave

10gr Birds chili sliced

4gr Deep fried dried chilli

30gr Tamarind juice

60gr Sugar

50gr Cashew nut

Method

Shred the Pomelo and set aside

Place the lemon juice,salt,Chilli powder and sugar in a bowl,Mix well

Add thegrated coconut,peanuts, cashew nut and coconut cream.Continue to stir

Add the Pomelo and toss

Transfer to a serving dish and sprinkle with fried shallots

HEALTH & FOOD

The knowledgable resident wellness practitioner, holistic wellness expert Steve Harvey  has his own reason for making me eat “Som Tam”. This is the first time that I learn what food helps me  when I travel a lot. “Sweet and spicy food will keep you grounded” explains Steve Harvey. This is just the beginning of my self-discovery journey. It truly is very exciting. And eye-opening. I experience  their  first Asaya, an innovative concept in holistic and integrative wellness journeys. It begins  at Asaya’s beautiful “Wellness Atelier” with a consult with Steve Harvey.   Here, the garden’s red and sweet basil, kaffir lime, lemon balm,murraya koenigii (Thai curry leaf) and pandanusingredients are crushed and blended into individual recipes for use in customized scrubs, wraps, masks and herbal compresses. The fresh Thai healing herbs are also incorporated into powerful aromatic oils used in Asaya Atelier Body Path rituals of therapeutic massages that give me deep relaxation, energy, mental clarity and relaxation.  And then energy rebalancing  with Himalayan singing bowls ritual follows.

Not only is my energy being rebalanced through food and therapies but even the  environmentally sensitive architectural style that blends organically with the natural surroundings soothes. Through it all Im rejuvenating. And celebrating!

 

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At the stunning Ta Khai: Andrew Turner with Chef couple Yai and Nun.
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 Dynamic and dapper Andrew turner, Jodie Clark, , Rogert Gibson, Steve Harvey do the Vrikshasana…

BREAKING FOODIE NEWS

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Foodies please note, a few weeks ago, the prestigious Michelin guide has made its entry into Bangkok. And while Im here Im determined to eat my way through the Michelin starred restaurants. Starting at the very top two-starred Michelin and right up to the street food Jay Fei who has been conferred a Michelin star.

 

FRENCH FINESSE

Dish after dish has visual and gustatory starbursts. And wow! there is vegetarian caviar too, sublime in taste and texture: a vegetarian’s dream come true. Here  the brilliant chef Arnaud Dunand Sauthier dazzles.  

My sparkling starry meals in Bangkok begin  at the legendary epitome of French fine dining, the best  in Thailand (since 1958) Le Normandie. It is truly a connoisseur’s fantasy of splendid cuisine, impeccable service and elegant ambiance.

The tiny gem like amuse bouches implode with flavour and texture. I love the fact that the distinction of many dishes is a judicious intricacy, the strength of others is their focus: how intensely they taste of their central ingredient, like the seabass. And the airy and light Grand Marnier mousse is easily the best in Thailand. It elevates my Michelin starred meal even higher. From the starred French fine dine I go to my other favorites, the British High tea and the Thai Restaurant in the 141 year old historic Mandarin Oriental, But before I do that I request the chef for the recipe of the  vegetarian caviar.He sets it in an empty caviar tin. If you cant find one, then any small tin will do. You need cauliflower, spring onion, veg gelatin and a little mayonnaise. No quantities are being given as it depends on the size of the tins you use to set it.Peel the extremity of the cauliflower then chopped finely. Blanched for 1min then refresh in ice bath.

Mix with the chopped truffle ( if not available, use mushrooms), sliced spring onion. Let mixture macerate for 4hrs.

Make the jelly with

cauliflower

and veget gelatin

Roast the cauliflwer until brown color then add water to cover it. Cooked for 2 hrs.

Pass the liquid through a cloth then put the gelatin

Put the cauliflwer couscous inside the box then cover with the jelly.Let it set and finish with some mayonnaise

BRITISH HIGH TEA

It is here in it’s  elegant and historic “Authors Lounge” that I sip (literally too) over a century of legendary literary history.   I enjoy the classic British High tea. It is here, in Le Grand Dame  that the world renowned authors (Somerset Maughm, Noel Coward ) have lived and immortalised it. Dapper dynamic Australian Gregg Lidell who continues to helm this landmark orchestrates everything to perfection, everhelpful  Karn Puntohong epitomises best of Thai hospitality. It is here, that the very gifted Patisseur  Christophe Sapy constructs (the only suitable word for his amazing work) cakes. Each one a work of art. And his pastries seduce, Through it all we nibble on superlative finger sandwiches (cucumber,chicken, ham). Outstanding pastries, tarts, madelienes and a meltingly, rich, chocolate cake. And the most delightful scones with clotted cream and  rose petal and pomelo jams.

And oh! That amazing sourdough bread, freshlybaked and crusty on the exterior and soft and warm inside has me asking for more. The gifted young Danierl Texter not only takes me to the amazing treasure trove of freshly baked bread, cakes and pastries but also shares the recipe of an easy to make bread at home. Should you need it, please email me rashmiudaysingh18@gmail.com

HIGH ON THAI

It is here too, that Bangkok’s finest Thai restaurant beckons. Time is standing still as I gently glide down the gleaming “River of Kings”. We do so in a beautiful wooden-carved long tail boat. At the other end of the bank  Sala Rim Nam, an exquisite restaurant serving authentic Thai food awaits me. But that is yet another story. A delicious one too!

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At Michelin starred Le Normandie Chef Arnaud and karn Puntohong and the vegetarian caviar.

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Give us this day our daily bread: Chef Daniel Texter.
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The art and craft of cake making: chef Christophe Sapy.

ONCE IN A LIFETIME RECIPE

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It happens only once  in a lifetime.  All my senses are getting pampered.  And how! Im seeing the most delicious dish being cooked by the lovable legend  84 year young Asha Bhosle AND  Im hearing her sing at the same time. And as though this wasn’t bliss enough, I get to touch and then taste the  “Chingdi chaap  “  Its made to the famed  RD Burman’s recipe and it gets even more exciting when Asha ji shares that recipe with me.  Her mellifluous honeyed voice sparkles the kitchen in her iconic Dubai restaurant.   Almost fifteen years ago, I’d watched her cook in her Mumbai home kitchen when  she’d shared her invaluable recipes for my cookbook. I was blown away by her gusto and passion and consummate cooking prowess. How does she stay forever young and exuberant? I got the answer when I tasted the new menu. She tunes in with the times, evolving herself and remaining contemporary and flexible. So while I tasted the classical biryani and chingdi chaap ( RD Burman ‘s recipe) I also tripped out on her brand new barrah lamb chops paired with carrot coconut cream, fried fish with avocado cream and baby chicken with bok choy and makhani sauce, all deliciously made by the brilliant young chef Bobby Retnakumar Geetha. With us is Asha ji s amazing and talented family and also one of the chiefs of Mashreq bank Richa Madan who not only sings well but also cooks equally well. And needless to add is a big fan of Asha ji.

 All this was in her elegant flagship Dubai restaurant. The gorgeous singing legend’s award-winning culinary destinations  transcend cultures and cross continents and  are now in 13 locations in The UK and in the Gulf. Asha ji  personally oversees the work of the restaurants’ spice master to ensure the essence of her culinary philosophy is imprinted in every kitchen, and in the experience of every diner.

But, of course, what she is best known for is her singing. She has sung more than 20,000 songs in eighteen languages, and has been showered with national and international awards.

BIRTH OF A GOURMET CHEF

‘I started cooking when I was ten years old,’ Asha explains in her soft, melodious voice. ‘My mother never used to cook, but I really learnt a lot when I had to cook for my father’s shradh . . . puranpoli, kheer, bhajiyas.’ Asha’s father, Pandit Dinanath Mangeshkar, taught her singing and coincidentally, Asha sang her first song ‘Bolte chala chal nava bala’ at the same age as she learnt to cook. Born in  Sangli,  when they moved to Bombay, Asha led a rigorous and hard life, leaving home at six in the morning and recording till the wee hours. All this seems to have only made her stronger.‘Mera vishwas hai that you must have will power,’ she asserts. ‘I used to love playing gulli danda on the streets and could play all day.’ She also used to borrow a lot of books from a library near the Dadar station, stay awake reading in lamp light and return them the next day.  Till today she has retained her curiosity and wonder of the world around her. Her interest in cooking has much to do with this.

So fabulous is her cooking that Randhir Kapoor had once joked to her “aapke gaane se aapka khaana accha hai”. Her enterprising and dynamic  son,  the driving force of her restaurants, Anand sums it up in one sentence: ‘The world has lost a chef to a singer.’ To which I wanted to tell him, ‘But you have both, you lucky guys!’

 

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ASHA & R D BURMAN CHINGDI CHAAP.

THE LEGENDARY RECIPE

CHINGDI CHAAP

Ingredients
200 grams Prawns (tails on headless)

100grams Panko bread crumbs

1 grams sakura cress ( optional for garnishing)

2 grams coriander chopped

2 grams chili powder Kashmiri

10 ml lemon juice (bottle)

10 grams salt iodized

10 grams heirloom tomatoes (for garnishing)

25 grams ginger

25 grams garlic

30 grams kohlrabi salad (for garnishing)

30 grams red onion

1 raw egg

 

Cooking time: 20 minutes

Method:

Ø     Remove the shell of the prawns keeping the tail on and clean in chilled water.

Ø     Marinate the prawns for at least 3-4 hours before use.

Ø     Using a blender, make a paste of onion, garlic, ginger, lemon juice. Add chili powder, salt and coriander chopped.

Ø     In a separate mixing bowl, beat the egg and add it with the onion & garlic mixture.

Ø     Crumb the prawns, deep fryer it for at least 5-7 minutes with a temperature of 350 degree.

Ø     Remove from the fryer; drain the excess oil using a paper towel tap slowly.

Ø     Garnish with Kohlrabi salad, Heirloom tomatoes & sakuracress

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ASHA BHOSLE DAZZLES.
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ASHAJI FLANKED BY ANAND BHOSLE, CHEF BOBBY GEETHA AND SUSAN POTTER.
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ASHA BHOSLE FEEDING RICHA MADAN.

SUPERSTARS’ YUMMY SUPERHIT

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Breaking foodie news. I am getting the very first taste of  the recipe for a  culinary Superhit! I just happened to be in Colombo and wow! am thrilling to brand new contemporary Srilankan flavors. In more ways than one. Srilankan beauty Bollywood superstar Jackie Fernandez and Srilankan culinary superstar Dharshan Munidasa  have just opened  “Kaema Sutra” in the swanky shimmering Shangrila.

Sure the name harks back to “kama Sutra’ our very own bible of all things sensory  and for ofcourse this restaurant experience pampers all the senses too. But, to put it in perspective,  Kaema  is the Sinhala word  for food and “Sutra” the Sanskrit word for the study of an art or ideology. And happily (for us) this is definitive of Chef Dharshan’s own philosophy. He has fully understood the intricacies of Sri Lankan cuisine with its many regional and colonial influences, the abundant use of the island’s natural spices and ingredients and age-old cooking techniques. And then  he blends with his own masterful modern style to create authentic Sri Lankan cuisine with novel variations.

SRILANKA ON THE WORLD GOURMET MAP

Amazing! Srilanka, the tiny little jewel of an island  is on the world gourmet map all because of the brilliant, self taught  chef Dharshan Munidasa.  Two of his restaurants ( Nihon Bashi and Ministry of Crab) have been on Asia’s 50 best list and that’s an amazing feat. As regional jury chairperson of the Worlds 50 best and Asias 50 best restaurant academy Ive been thrilled to applaud him receiving these awards.

And now in Kaema Sutra, this genius “father of modern Srilankan cuisine” is all set to blaze trails. I love Srilanka as multi-ethnic and multi-religious as it is. And all this is religiously reflected in the cuisine. Whoa! What a magical mix… Sinhalese (predominantly Buddhist) and Tamils (primarily Hindu) Muslims  Malays and Chinese too. The Portugese and British colonisation further added several dimensions and layers to the cuisine here.

Dharshan has refined it  and put Sri Lankan fine dining on the international map firstly with his two star ingredients – tuna and crab. Nihonbashi and Ministry of Crab feature on every traveller’s to-do list.

And heres’ the amazing bit…he was drawn to cooking only when he was studying computer engineering and international relations at Johns Hopkins University. Since the food was atrocious, the half Japanese and half Srilankan started cooking himself.

And with his passion and genius he is now evolving Srilankan food. So at the stunningly beautiful  Kaema Sutra (with its alfresco seaview, located in the super luxurious Shangrila)  he creates refined versions of traditional Sri Lankan dishes.   From Porksicle, (pork spare rib wrapped in roti and Manioc Floss)  the  beloved lamprais  to “what the hopper” a decadent dessert of crunchy honey hopper.

The most traditional Ambul Thiyal, tuna curry which was cooked for hours is cooked on the table and just for seven minutes, using sashimi-grade tuna. Soft and juicy.I couldn’t resist requesting him to share the recipe…here it is

Chef Dharshan and Jacqueline
Superstars Jacqueline Fernandez and chef Dharshan Munidasa at “Kaema Sutra”
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Dharshan Munidasa, Savithri Rodrigo and Timothy Wright discuss Modern Srilankan cuisine.

 

 

Tuna Ambul Thial Recipe

Ingredients

150g of skinless tuna (no bones or blood lines) Cubed

5ml Sunflower Oil 

10g Garcinia Paste

10g Chopped Onion

5g Chopped Garlic

5g  Ginger Slivers

1 Sprig  Curry Leaves

1 inch  Cinnamon Stick

3 Pandan Leaves 

2 Cardamoms

2 Cloves

5g Salt

100ml water

 Method 

To a clay pot apply Sunflower oil and line with Pandan Leaves.

Place tuna in the pot. 

Mix Garcinia Paste, Onion, Garlic, Ginger, Curry Leaves, Cinnamon Sticks, Cardamoms, Cloves and Salt with Water. 

Pour mixture onto the tuna. 

Close lid and cook on low flame for 10mins.

FOR THE BOX (2)
Tuna Ambul Thial

GOURMET SUPERSTAR

Would you believe this svelte and shapely beauty is as busy doing food tastings as she is shooting for multiple big banner films?  An equally passionate and dedicated foodie, the gorgeous Bollywood superstar,  Srilankan beauty and brilliant actress Jacqueline Fernandez takes time off to focus on food and restaurants. She makes time from  shoots and brand ambassador commitments  for high profile international brands to be partner in kaema Sutra.  She is also mall set to open her very own Thai restaurant with her best friend Mishali in Mumbai.

She loves cooking. She loves Srilankan hoppers and “milk rice” as well as muffins. She s learnt these from Kim, her gorgeous mother. And here’s the surprise… she loves muffins and bakes them regularly.

 JACKIE’S FAVORITE MUFFINS

1 cup spelt flour (gluten free ofcourse) 1 cup olive oil, 2 bananas, 1 cup walnuts, 1/2 cup Honey or raisins, 2 teaspoon baking powder, 1/4 cup husk (to bind instead of eggs). Bake for 20 to 25 minutes. Yum and healthy too!

FOOD FIT FOR A QUEEN

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Whoa! Its all about food and fitness. And then, here in glamor-drenched Hollywood,  in the iconic queen of hotels, I lunch with our very own beauty queen. She’s a globe-trotting foodie and yet she remains so slender and fit. The forever gorgeous, former Miss India, Manasvi Mamgai,  explains that there is a deep and abiding relationship between food and fitness. She dazzles us over lunch in the landmark “Prettywoman”  Beverly Wilshire’s BLVD.

Food and fitness: the trump card.

The past few months, we’ve all been fascinatedly watching Manasvi and her father Shalabh Kumar not only campaigning for but also celebrating Diwali in the White House with President Trump. Lighting many a lamp and “diya” for the festival of lights.

For sure, India is shining not only in the White House, but also here in the spectacularly beautiful landmark hotel. Our very own brilliant Chef Samir Roonwal is creating deliciously refreshing magic. The forever gracious and dynamic Ben Trodd (who helms nine hotels) and ever helpful Lauren Dutton Breen are equally fascinated by Manasvi’s journey.

An eventful and exciting journey indeed. From being crowned Femina Miss India in 2010, to making her Bollywood debut with Ajay Devgan to being Republican Hindu Coalition’s Ambassador to India. Manasvi Mamgai sure has come a long way from being a beauty queen and super model to stepping into the midst of US political milieu.

Now that she has set  up base in LA, Manasvi  is in demand for acting roles and also wants to produce films.In the midst of all this frenetic activity, wining and dining, how does Manasvi remain so fit?  She answers my questions as we feast on the most refreshing watermelon salad and grilled fish. “Fitness is something i have always loved. I have been into sports and dance since a very young age” Manasvi points out. “And ofcourse, food is something ive always loved to” she says flashing her infectious smile. And her reason to exercise so munch? “Working out a lot gives me the liberty to eat whatever i want”.

  Living in LA gives her time to do all sorts of outdoor activities be it surfing, hiking, horse riding or diving. She is also a regular at soul cycle and barrys bootcamp. She recommends a hearty breakfast and believes in the old adage of “ breakfast like a king eat dinner like a pauper”. And through her hectic life, what keeps her slender and glowing? Balance. Dining at fancy restaurants, tasting menus, exotic menus et al is balanced by  drinking smoothies and blended soups. “They are healthy and super easy and if you don’t have time to cook or like me don’t know how to its a great option”.

Balance and passion is the key in all she does. Whether she is working hard at the Republican Hindu Coalition  (the brainchild of Manasvi’s  father Mr. Shalabh Kumar whose main mission is to create a strong Hindu voice on the policy tables in US and strengthen Indo-American relations in a real substantive way) or acting.


It’s a match made in heaven and it’s most visible here. Here, in Hollywood Los Angeles, the land of eternal youth which tangoes with the freshest of Californian produce. Even more so here in the timeless Beverly
Wilshire  which turns ninety at the close of this year yet continues to rock with a youthful rhythm and beat.

Star spangled Hollywood and Bollywood dines ,meets and stays here. From Priyanka Chopra and Anil Kapoor to Tom Cruise. And Chef Chris Ford and Chef Samir Roonwal have them coming back for more. On Manasvi’s request chef Roonwal shares the super simple -to -make watermelon salad which is sweet, juicy, crunchy and well-balanced with the saltiness and protein of cheese.Here it is… 

Watermelon and Cheese Salad

Servings: 4 servings
Calories: 325 kcal

Ingredients

  •        1 small watermelon (3 pounds), rind removed, cut into 1/2-inch slabs, 4 inch squares, compress in a vacuum bag and seal them with fresh basil leaves, chill overnight
    ·        1/4 cup extra virgin olive oil
    ·        2 tablespoons freshly squeezed lime juice or lemon juice ,both are sublime, see which one you prefer
    ·        1/2 teaspoon kosher salt
    ·        Small pinch of freshly ground black pepper
    ·        1/4 cup Celery leaves, micro arugula, micro basil
    ·        4 ounces crumbled Kefelatori cheese
    ·
    Instructions
  1.        In a small bowl, whisk together the oil, lime juice, salt and pepper.
    2.        Pour the dressing over the chilled watermelon slabs.
    3.        Add a few leaves of Basil, Arugula and Celery leaves
    4.        Toss gently to combine. Sprinkle the crumbled cheese on top and serve immediately, Chef Roonwal presents it with glamorous edible flowers. You can use your imagination to present it your way.

Recipe: MAIDEN SHANGHAI DIM SUM

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THIS MAIDEN TOUCHES THE HEART

I had no idea that “dimsum” translates to “touch the heart”. All I knew is that over the years Ive loved the little steamed, parcels of Chinese delight. And on my recent visit to China I completely tripped out on dimsum. Of all kinds. On returning from China I was hankering for authentic Chinese food.  Here’s the delicious ironiy: It happened again and again. My heart was touched. And that too in Dubai. It wasn’t just the superb dimsum and authentic Chinese food that did it but even  the stunning views and the  evolutionary designs that represent Chinese culture over the generations. Making waves in Dubai, this sexily glamorous, three floored Maiden Shanghai is strategically located in the  cutting edge, Five Palm Jumeirah Dubai. And  here I am on a perpetual feast, from the moment I enter the sparkling glass-clad jewel soaring directly over the Arabian Gulf, and walk into the  pioneering design and trailblazing, amphitheatre inspired architectural masterpiece .

Within the timeless interiors a

recurring honeycomb

hexagonal pattern runs throughout, complemented by a carefully chosen mix of contemporary

furniture. And Im thrilling to it all as I find my way to Maiden Shanghai.

 

CHINA CHARMS FIVE TIMES OVER

And then wham! the sheer seductive energy of the  three floored Maiden Shanghai takes over. It is an exploration of authentic Chinese cooking   there is  a fresh and imaginative vibe. it invigorates traditional recipes for a modern audience.

It  is set in the heart of the Five Palm Jumeirah  and it lets in dramatic views across the marina from everywhere, its outdoor terraces, indoor bar, private dining rooms and an opulent rooftop bar. I love the décor  which playfully fuses the traditional with the boldly modern, creating spaces that feel open yet connected.

 

It is here that the brilliant Executive Chef Luo Bing revitalises Chinese culinary tradition. Drawing from Cantonese, Sichuan, Shanghai and Beijing influences, he marries  age-old techniques and flavours with imagination and refinement. Flavourful masterpieces result. Luo Bing honed his skills in Barcelona and Hong Kong, and as Executive Chef at Time Out’s 100 Best Restaurants In London.

He offers plenty of Signature dishes including traditional, hand-prepared Peking Duck and  his take on the Sichuan Kung Pao dish.  But what  delightful dimsum…his dim sum bar selection offers exciting flavour combinations beautifully prepared in delicate parcels.  From tiger prawn dumplings with luxurious black truffle to pan fried Wagyu beef buns.

It is here that the dynamic and dapper Aloki Batra who helms this hot happening landmark  tells me all about the uniqueness of this haute hot Five. From the cutting edge design, artistic work here by Joe  Ngai to the amazing Chinese food.

In the cool of the November night, while nibbling on dimsum on one of the stunning terraces I learn all about Aloki Batra’s over 16 years’ experience in equity financial markets. Formidable business and financial skills as well a flair for masterminding the hospitality industry shine through.

 

 

DIM SUM AND THEN SOME

This delightful  dimsun is not unique to Cantonese cuisine. Shanghai has xiao long bao (steamed pork dumplings), and there is chao shou (Sichuan wontons) in Sichuan.  However What sets Cantonese dim sums apart, other than the extraordinary variety of dishes is that it takes years to learn the

finer points of making dim sum take years to learn, which is why it is important to have a demanding “sifu” [“master”). Chef Luo Bing has obviously mastered the art and on my request shares his chicken dimsum recipe

MAIDEN SHANGHAI DIMSUM

Ingredients:

(dough)

– Flour 200g

– 1 egg

– Water 30g

– Salt 1g

 

Method:

-Mix all the ingredients together until smooth.

– Use a rolling pin to roll the dough into 1mm thin pastry.

– Use diameter 3/5 cutter to cut into individual pastries.

 

Filling:

– Minced chicken thigh or breast 150g

– 1 egg

–  finely chopped fresh ginger 20g

– finely chopped onion 30g

– salt to season

– soya sauce 15g

– Sesame oil 3g

– cooking oil 2g

 

Method: Mix all ingredients together and put in chiller until filing.

– put a tablespoon of each filling into the pastry and pinch close

– boil for five minutes

 

ROYAL FLAVORS

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in the shimmering palace: gourmet date: Ned Capeleris and Chef Miguel Piniero

Today, I send you the most delicious, queen of a traditional recipe which is versatile and reigns supreme. I also send you the recipe for good cheer by the global cocktail king.   I taste the very traditional Spanish Salsa verde and watch the cocktail king stir the original Martini in the most iconic Maria Cristina in the stunningly beautiful san Sebastian by the sea. The luxurious iconic century old San Sebastian  landmark is named after Queen Maria Cristina. It  is the superstar hotel of superstars. Not only was it a beloved of Liz Taylor, Bette Davis and others but even today the charming and dapper Ned Capeleris ensures that it magnetises the best. Chef  Miguel Piniero distils delicious Spain on our plates. And somewhere through my gourmet  meal here,  I get to know that Shah Rukh Khan stayed and loved it  here too. History and luxury waltz in the elegant, high ceilinged marbled interiors. Since 1912 it has been magnetising the whos who of the world. And with good reason. Not only does it boast of amazing gourmet fare, superlative  service, glamorously elegant surroundings but also has  the world famous Dry bar and a cooking school (Mimo food, where I attend a cooking lesson) in it’s premises.

 

GREEN GOURMET QUEEN

Over the years and through my travels, I have been tasting this green-sauce in different countries.  Ive been told that the basic recipe is probably 2,000 years old and has an Italian origin. But there is no documentary evidence. Sure! In Piemonte, I dipped the boiled meats (bolito misto) in it and I loved the cold Italian salsa verde. Rich with coarsely chopped  parsleyvinegarcapersgarliconionanchoviesolive oil, and  mustard.  In France the

verte au pain  is more of a thick mayonnaise flavoured with tarragon, and parsley and sage.  In Frankfurt the

Grüne Sosse  of seven fresh herbs, parsleychiveschervilboragesorrelgarden cress, and salad burnettogether with sour cream, oil, vinegar, mustard, salt and added hard boiled egg is  delicious.

So I was pleasantly bowled over when the Spanish version turned out to be the most memorable.

Also the most sparkling. In every way. We dined,  under the shimmering chandeliers of the  stunningly beautiful restaurant with it’s mirrored tables. The talented young chef’s masterpieces were served up one after the other. The pintxos (Basque tapas) delighted with their varied textures and flavors. The well traveled and well informed Ned Capeleris’s knowledge of the local and global cuisines had me riveted. Beans from.Tolosa, Hake and asparagus and the most amazing cloud of sweet bliss…Basque curd with honey followed by petitfours. Everhelpful Bryan Owen paired the finest wines, the local txakoli  and champagnes

SPANISH SALSA VERDE

Ned Capeleris and Chef Miguel share the easy to make recipe

  • 2 gloves of very finely chopped garlic
  • Extra Virgen olive oil to wet the pan
  • A pinch of Salt to taste  add
  • 100 ml of White wine or
  • 200 ml of fish stock  (optional) and then the parsley.
  • Parsley very finely chopped in abundance  stir in the
  • 10g (soup spoon) of flour to give the salsa more body. Keep stirring till it has a pouring consistency.

Use it as a dip, a sauce or even spread. Yum!

 


COCKTAIL KING

Here im privileged to watch the maestro himself stir the most perfect dry martini. The World famous entrepreneur author charming cocktail maestro  Javier de las Meulas founder of the  iconic dry martini concept world over and a fab one in Maria Cristina also shares the perfect recipe.

The cocktail KING Javier de las Meulas

 

From James Bond’s “shaken not stirred” martini to Ernest Hemingway’s  quote “I’ve never tasted anything so cool and clean…They make me feel civilized,” this gin-based beverage  is an iconic one. And fittingly enough, it finds its home in the iconic hotel  in the “Dry bar”

 

FROM THE MARTINI MAESTRO

Ingredients

2-3 dashes of dry vermouth

l glass at Bombay

Sapphire gin

Optional: a twist of lemon

Garnish: a green olive

 

Type of glass

Martini glass

 

Preparation

l Pour the vermouth and the gin into the mixing glass togethr

with plenty of ice

2 Stir tor l5 s

3 Serve in a cocktail glass

4 Garnish with a green olive

5 Optionally add a twist of lemon

Cheers!