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
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
I’m on a foodie pilgrimage… from Lima (the rocking capital of Peruvian cuisine) to Machu Picchu (citadel of the ancient Incas) to Mexico city (Latin Americas restaurant awards as jury) and now in Los Angeles (the glamour and film capital of the world). Here I dine in three landmark symbols of Hollywood. Wolfgang Pucks Spago (superb) Chateau Marmont (pedestrian food) and the crowning glory is the dinner at the all new art-deco BLVD, the ultimate winner of a symbol of Hollywood dining, which bristles with starpower and the brilliant French chef Thomas Bellec’s Mediterranean magic with Californian produce. Voted top “Power Tables” … Wall Street Journal, ironically enough it is in BLVD that I’ve had salad with Priyanka Chopra, muesli with Anil Kapoor and steak with Javed Akhtar. Today I dine with Super achiever Sunil Perkash ( producer of Hollywood Blockbusters, including SALT with Angelina Jolie and Enchanted with Amy Adams.) This Stanford graduate, gourmet at large also cooks up delicious biryani. Also a Stanford alumni, the talented Scriptwriter Anjali Vithayathil’s is currently working on another western with Sunil. Joining us, is well-traveled gourmet, the dapper Ben Trodd, who has led many a hotel to win awards and spearheads, Beverly Wilshire, the “pretty woman hotel” and iconic Hollywood landmark.
P.S My starpower dining continues,thanks to Michalene my foodeditor friend of Robb Report, we’ve just got a table at the mega-celebrity chef Curtis Stone’s three month old “Gwen” . Should you need information about LA restaurants, please instagram, tweet or mail me at firstname.lastname@example.org
I was a fan. Im not anymore. Not after I dined at TV chef, author and serial restaurateur Jamie Oliver’s new pizzeria in Phoenix Mills.
Read my detailed review on http://www.whatshot.in/critic-review/jamies-pizzeria-by-jamie-oliver-r-9421
Here’s to the power of Food and restaurants. Did you think Food is only about nourishment, taste, excitement, great cooking, expression of love? It’s much more. It’s a global force. I write from the most prestigious Oscar of food awards being held in Mexico. Not only did the Minister of Tourism Enrique De la Madrid, grace the awards but even the President of Mexico tweeted and congratulated the chefs.
Building this all-powerful global platform to promote gastronomy is Charles Reed and his dream team of the Worlds 50 best restaurant academy (also Asia’s 50 best, Latin America’s 50 best). I am all admiration for this dynamo dream team from London who even in as far away as Latin America not only encourage and award the finest 50 best restaurants, give diners an accurate compass to find the best but also ensure positive benefits to flow to local communities from greater awareness and international visitors and even promote tourism. May this uniting global power of food and restaurants grow and magnify!
Note: Latin America’s top two restaurants, Central (Virgilio and Pia Martinez) and Maido (Mitsuharu) are both in Lima and I had the most amazing meals there…including 15 course, pure vegetarian ones.
“Eat-Play-Booze” seems to be the mantra of this new, high-octane, Lower Parel lounge. Im a dedicated foodie, but I’m not fit enough to review this young, rocking space where food is not the prime mover. So, I invite my young friends who are fit (in every meaning of the term) to do so.
Read my detailed review on http://www.whatshot.in/critic-review/play-the-lounge-r-9412
BAD Café.., that name was enough to whip up our curiosity and magnetize us to Bandra.
Read my detailed review on http://www.whatshot.in/critic-review/bad-cafe-r-9406
Am I in a glamorous 1920s Hollywood movie train? Or an Agatha Christie thriller? Dining on gourmet food in this plush, gleaming dining car in the uber luxurious Belmond Hiram Bingham train by Orient Express, is a dream come true. Its speeding me through breathtakingly beautiful everchanging Peruvian Andean landscapes to the mystical Machu Picchu. Im sure you’ll agree with me, that food gets infused with a magical quality when we dine on a moving train. Add to that gourmet food (cooked in the state of the art kitchens in the train, vegetarian options too),finest of wines, immaculate service, white linen, petit fours, freshly brewed espresso and Im in heaven. A well-stocked bar, live music and Pisco sour lesson complete my joy. Almost. Meeting the gallant Andy Montufar Oquendo and Orozco the chef on board who conjures chef William Paniagua recipes magnifies my joy. A fittingly memorable, delicious, journey to one of the new seven wonders of the world. It’s a wonder in itself too.
P.S. The train is named after Hiram Bingham, the American explorer who discovered Machu Picchu in 1911.
I write from foodie Paradise. And what a magnificent gigantic one. From the frozen peaks of the Andes to the roaring Pacific ocean, the deepest jungles of the Amazon, sand dunes, ancient Inca civilizations, Machu Picchu and the bustling gastronomic capital of Lima. Each region produces a staggering wealth of produce, vegetables, fruit, herbs, grains…you name it. And this great geographic and cultural diversity has brought ingredients ranging from highland tubers to tropical jungle fruits to a complex cuisine of Spanish, indigenous, African and Asian influence. For sure this vast country translates to paradise for us foodies. Ceviche with slivers of fiery chili and corn, slow-simmered stews, velvety Amazonian chocolate. I explore the bounty of food markets, sample grilled anticuchos (beef skewers) on the street corners and (thanks to my co-chairperson of the Worlds 50 Best Restaurant Academy, Diego Salazar) dine at the finest restaurants of Lima. But most excitingly, I check out Peru for Vegetarians (ably guided by Maria Jose, Sabrina Chaves, Elda Cantu) It’s a deliciously gourmet Vegetarian paradise too.
FROM LIMA TO THE SACRED VALLEY
Please take a look at the accompanying photograph shot in the globally awarded “Most Romantic resort of South America”. Im feasting not just on the superb Peruvian food but also on the stunning views. Dining on this luxurious rooftop with the glorious coastline of the Pacific ocean below, is one of the many memorable experiences that Belmond Miraflores Park serves up. Helming it is the dynamic Thomas Moons with global experience and training as a chef too. Lima born Tula Castaneda delights with her knowledge of Peruvian cuisine. I lunch with them at their renowned Tragaluz restaurant, chef Jean Paul Barbier’s quinoa tabouleh with beetroot, mushrooms, watercress, makes a masterpiece out of potatoes with the Peruvian Yellow chilli,porcon mushrooms with truffle sauce and more. August Baert’s Tragaluz delights. Not only is the finest Peruvian chocolate used here, but their superb spa gives me a Chocolate massage too. This is definitely my idea of having my chocolate and eating it too.
In the Sacred valley ( an hour’s flight away from the bustling city of Lima) nature preens in all her magnificence. And it is here in the Belmond Rio Segredo, that I lunch by the shimmering River Urubamba with the brilliant chef Cesar Landau. In the mellow sunshine of the Sacred valley, Chef Cesar’s creative cuisine with Peruvian ingredients delights, be it the tomato tree with water melon gazpacho, vegetarian ceviche with asparagus, mushroom and seaweed from the lake or the quinoa risotto.
I also get a superb Pisco tasting session from the knowledgable Cesar Chiara.
This award winning national drink is the purest brandy, and from the 8 grapes, two types of Piscos (aromatic and non aromatic)are made. I learn all about that famous lemon, sugar and white of egg based cocktail Pisco sour. All this in the beautiful glassed in bar and restaurant overlooking the stunning gardens of the Rio Segredo. Close by the salt mines of Maras produce the delicious Maras salt from the ancient times of the Incas. I can taste this vibrant salt in all my food and when it is used as a scrub in the Willka spa, it revitalizes me and Im ready to feast on Rio Segredo’s banquet again.
Here’s Chef Cesar Landau’s recipe . A delicious creamy way to cook the healthy, protein rich, gluten free quinoa. You can add or omit the vegetables.
70 gr quinoa/40 gr mushrooms/20 gr zucchini
50 gr cream of milk/30 ml broth of vegetables/ 30 gr parmesan cheese/
2 gr chopped garlic/3 spears of asparagus/ 1 cherry tomato/
20 ml olive oil/5 ml truffle oil/Salt
Boil water with rosemary in a pan. When the water is boiling add the quinoa. Cook for 20 minutes. Rinse the quinoa and let cool
In a frying pan, add olive oil, garlic and let cook till garlic turns golden. Then add the mushrooms, the zucchini and sauté. Then add the quinoa and the cream and let it reduce.
At the end check the salt and the parmesan cheese.Before serving, drizzle with truffle oil.Grill the asparagus and served on top.