For sure, Mumbai needs more regional cuisine restaurants. We welcome the enterprising Shayna Shetty and her cousin Prakash Rai’s Mangalorean eatery which serves up moderately priced Mangalorean fare.
Read my full review in today’s Bombay Times!
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.
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.
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 T. brown Sugar
3 cloves roasted garlic
1 tsp. Dijon mustard
salt and black pepper
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.
Haute cuisine and haute couture are being seamlessly celebrated here. And Im overjoyed that “naturalness’ cuisines’ vegetarian masterpieces are not only being created in Michelin starred maestro Alain Ducasse’s shimmering restaurant located in the iconic couture landmark Plaza Athenee, but even our very own book “A vegetarian in Paris” (A Times group book publication) is being appreciated.This by the dapper Francois Delahaye who helms this landmark and the charming Isabelle Maurin. Ducasse’s “naturalness cuisine” with the help of his chef Romain Meder is not only healthier and more natural, more respectful of the Planet but it dazzles with flavour and taste. Therein lies its memorable magic.
Former grand corporate chef of the Taj, Hemant Oberoi (who has opened over 100 restaurants in his four decade career) finally opened his signature restaurant Hemant Oberoi.
Read my detailed review in today’s Bombay Times.
Jains and vegetarians, looking for a swish ambiance with decent traditional regional food (and booze)? Not too fussed about gourmet and modern versions? This way please. Tantra is your new mantra.
Read my full review on whatshot.in
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.
Som Tam Vegan
Quantity Lts 1 portion
40ml Lime juice
60gr long bean
40gr palm sugar
(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
40gr White sugar
30gr Roasted grated coconut
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
50gr Cashew nut
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!
Im tasting stars! Here in this remote and sensationally beautiful Thai island, many a magnificent dinner based on cosmic cycles and Biodynamic viticulture is redefining gastronomy. Do you see the huge telescope in the photograph? visiting astronomer and well-known scientist, Dr. Massimo Tarenghi used it to explain the relationship between the Cosmic/Lunar cycles and the pattern of water, earth, air and fire on our planet. Brilliant chef Kengo Tomita’ creates food to match these rhythmic cycles and the knowledgable beverage maestro Melroy Fernandes pairs it with unique biodyanamic and organic wines. As we dine on the lunar deck, time stands still in this magnificent back to nature Soneva Kiri surrounded by the shimmering Andaman sea. Love their philosophy of S.L.O.W.( Sustainable Local Organic and Wellness) life. Its not just about serving up delicious experiences but also educating about the philosophy of Bio-dynamism and Sustainability. Holistic, barefoot luxury gets redefined.And my learning continues!
Open all day. Lunch, dinner and high-chai. Fun dining takes centre-stage in this recent rollicking reincarnation of the old Bombay Brasserie.
Read my full review on whatshot.in
Please take a look at the photograph: the knowledgable holistic wellness expert Steve Harvey is flanked by two chefs in Phuket’s most amazing Takhai, Thai restaurant by the shimmering waters of Emerald bay. The husband wife chef team are making pomelo salad. And there’s a reason why they’re specially making this delicious sweet, spicy salad for me. 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 ve been writing about food and wellness for over three decades (including a weekly health column for 15 years) but the “Asaya” experience here, a hands on specially curated unique concept is truly unique. It is rooted in self-discovery. I’m not only experiencing alternative therapies, (singing bowls ritual) learning “Darnaveda” meditation but doing so in magnificently natural spaces. And feasting on Rosewood’s “Sense of Place” philosophy and delicious food too.