The Modern Asian “Dashanzi” replaced the Spanish “Arola” at the JW Marriott in Juhu. I ate at Dashanzi twice and Yes! Dashanzi met with our approval.
Read my detailed review on http://www.whatshot.in/critic-review/arola-restaurant-and-bar-r-6617
Aha! Applause. Admiration. Ambition. Guts. Atlast…India’s very own (call it what you will) “farm-to-table” “botanical bistronomy” “ethical dining” restaurant opened end-September, in Mumbai.
Read my detailed review on http://www.whatshot.in/critic-review/masque-r-9505
Three very delicious reasons are pumping up my adrenalin: the hot, fiery chillies of Peru, the healthy quinoa here, and now that I’m back in Chennai… our very own “Whats Hot Tasting session” yesterday.
DELICIOUS AND NUTRITIOUS
I’ve always loved the nutty flavour and texture of Quinoa (pronounced keen-wah). Most people call it a grain, but it’s actually a seed — grown more than 7000 years ago in the Andes Mountains. And it is in Peru that I get to know it in all it’s glory. Did you know that it’s the same family as beetroots and spinach? Enlightening me on this is the well informed chef Wilfred Santana Dass and the everhelpful Ana C Vidal.
Chef Wilfred Das, a Malaysian by birth has not only worked for Sultan of Brunei, Sheikh of Dubai, cooked for Kings and queens and Michael Jackson, but now as executive chef of Lima’s stylish and sprawling Westin is fully conversant with Peruvian cuisine. Here, I trip out on his 777″SuperFoodsRx, an amazing menu created together with doctors and nutritionists; antioxidant rich and naturally low in calories.I love the fact that quinoa has the highest protein content (amongst all grains and seeds) it is also rich in fiber and vitamins, minerals and iron. Here’s the best part, it is easy to digest and is gluten free.
Chef Das shares his tips on cooking quinoa. It’s like cooking rice, Don’t throw away the water, after soaking it, reduce the water in the cooking pot. He also recommends soaking it overnight (1 cup quinoa in 3 cups water).
It is on the way to the Machu Picchu, in the Sacred valley that I am thrilled to learn all about Peruvian gastronomy and the amazing chillies that sparkle it. All this in the sprawling organic garden of the beautiful “hunting lodge”-style Tambo Del Inka, set in extensive grounds beside the Urubamba River, amid the
Inca terraces, valleys and rivers and Inca ruins. I visit the ancient salt mines at Maras (world famous Maras salt) but most of all it’s chef Victor Alvarez’s cooking and the sharing of his extensive knowledge of Peruvian cuisine that dazzles. The brilliant young chef makes the time to explain the basic of Peruvian bio diversity. The intense fragrance and tastes of herbs, from huacatay ( its a cross between cilantro and rosemary) or Munya to the widely used tree tomato and avocado. Fascinating colors and flavours of chillies. The Aji Amarillo (pronounced Ahi Amariyyo) the most commonly used deep orange colored has a searing, clear pungency. The Aji Panca is used almost daily for making aji sauces, to flavor most fish dishes, and is popular as a powder to sprinkle over pizza (like oregano). Its the Aji Limo which is the hottest and is used in the making of ceviches. There are a huge number of chillies like the fat round plump Aji Rocoto to the slim, slender Aji Limo. They shine and gleam and sparkle our food with their flavour and heat.
I’m as passionate about exploring new flavours (the latest being ants eggs, worm salt and grasshoppers in my month long trip in Peru and Mexico for Latin Americas 50 best awards as jury) as I am about finding out about the principles of energising, healthful cuisine. I got to the final word on it and it is born out of hard core research. This comes from my visit ( a fortnight ago) to Austria. It’s from Europe’s leading Lanserhof medical institution, which has been at the forefront of cutting edge research and is based on the Classical Mayr Medicine,genetic diagnostics, energy and information medicine and quantum physics with the age-old wisdom of healers.
Here’s the important point, …The focus is on the digestive system and food. Not only is the energy cuisine nutritious and delicious, but the dynamic and caring Dr Benedetto Reisch, medical director also shares the basic principles.What we eat, how we eat and what time we eat is a very crucial part of the basic concept.
Due to space constraint, I am unable to share all the principles, should you need them, please email email@example.com
A joyous whoop for youthful fun! This brand new, gaming bar and bistro takes fun seriously…from the games, to the decor and even the food is given a playful Asian spin.
Read my detailed review on http://www.whatshot.in/critic-review/mrp-my-regular-place-r-9489
Past forty days, I’ve been on a foodie pilgrimage: Lima to Mexico city for Latin America’s 50 best restaurant awards (as regional jury chairperson) to Los Angeles and now am concluding it (fittingly enough) in Paris. Here too, I’m dazzled by many a brand new arrival, like Alain Ducasse’s Ore in Palace Versailles, Yannick Alleno’s “extraction” technique. However, my homage to Michelin starred Eric Frechon continues unchanged. I’ve yet to eat food as impressive in its precision — and as gloriously wanton in its luxuriousness. I am an admirer of the intriguing ingredients Eric Frechon packs into one composition and coaxes into harmony, be it in his recently awarded starred Langham in London, 114 Faurbourg and three starred Epicure in Paris. It is here in this exquisite Parisian palace le Bristol that I’ve seen President Sarkozy dine (in fact he still comes here regularly for macaroni, artichoke, foie gras) Chef Eric Frechon has heads of state, royalty and glamour squad eating out of his hands and all of Paris is abuzz with his new book, the last word on French gastronomy.
Mumbai’s brand new “Boston Butt”. serves up Southern American fare and drinks inspired by the Pre-Prohibition era. It also aims to revolutionize the smokery and charcuterie.
Read my detailed review on http://www.whatshot.in/critic-review/boston-butt-r-9468
Inventive, flavorful, exciting. Whoa! I’m not only getting a taste of the exquisite “De-light” cuisine but doing so in the historic room where film was born. What you see in the photograph are the Lumiere brothers, who In 1895, having invented the first film projector, unveiled it to the public right here, where we are dining. ”De-Light means maximum pleasure and minimum calories” explains the slim and lovely Beatrice Schopflin who helms this exquisite Paris landmark dedicated to Eugène Scribe, the popular and prolific author of more than 400 plays. It’s a joy to feast on gourmet cuisine, nutritionally-balanced and low-calorie according to the well-researched Quiberon principles. Chef Sebastien Crison ‘s cold beetroot soup Escabeche fish fillet, Patisseur Thimothée Gensse desserts are flamboyant works of art and flavor with a minimum of calories.
P.S. Im feasting on Paris… from dining in Yannick Alleno’s three Michelin starred restaurant Ledoyan where modern French cuisine is being born, to unique dining and sightseeing in “Bustronome”. From the launch dinner of Le Cordon Bleu’s new campus to the Indian buffet atop the Eiffel tower to launch Ranveer Singh’s new Bollywood film’s trailer… but that’s another story!
Its one of those meaningful coincidences: I write from the global capital of patisserie, Paris (here every pastry has a pedigree). And I write about one of India’s greatest patissieurs, Sanjana Patel. The only difference is that Sanjana’s latest Bandra café, La Folie Lab is not just about desserts, she has added on a savory menu too.
Read my detailed review on http://www.whatshot.in/mumbai