I was privileged to get a taste of modern era’s culinary history-in-the-making. It was a historic feast in every sense of the term. Never before have such great chefs come together and shared their views on the future of gastronomy… Ferran Adrià (Spain), René Redzepi (Denmark), Joan Roca (Spain), Massimo Bottura (Italy) and Daniel Humm and Will Guidara (partners; New York). Each of their restaurants has been at No. 1 in The World’s 50 Best Restaurants over the last decade. The who’s who of gastronomy flew in to Barcelona only to celebrate the World’s Most influential giant of gastronomy, `World’s 50 Best Restaurant Academy’s’ 15th birthday. Since inception, the `World’s 50 Best’ has been shaping the global culinary landscape. It has once again created history. May your 15 turn to a 115. Happy 15th Birthday!
I’m thrilled to art in sunny Barcelona. Every conceivable form of art, breathing art, seeing art, hearing art and of course tasting art. Over the years, Barcelona has been my most favourite city which has nurtured global superstars of art, architecture and cuisine. I’ve been a constant and ardent fan of trailblazers Antonio Gaudi, Salvador Dali, Pablo Picasso and of course my culinary hero Ferran Adria. I have luxuriated in their immortal art forms and dining at Ferran Adria’s El Bulli was an experience I’ll treasure forever. And this time, thanks to my ever helpful friend in China, Vito Romeo, I even stay in the aptly named and the stunning Hotel Arts, designed by the globally renowned architect Frank Gehry.
Please take a look at the accompanying photograph, the intriguing flying Fish sculpture that you see, is named after a Spanish dance (Sardana) performed in front of the cathedral and for sure the Hotel Arts, while not a cathedral has a similar dominating presence. And standing below is the brilliant Calatan chef Antonio Saez , who at a very young age worked as chef de cuisine in a three Michelin starred restaurant. He masterminds the wealth of dining options here and shares with me amazing insights about Spanish cuisine. The dapper and dynamic Raul Salcido helms this 25 year old iconic landmark and ensures that it delivers superb food and equally superior service.
DINING IN THE ARTS
All under one roof; A mind blowing wealth of dining options, I dine at two Michelin-starred Chef Paco Pérez’s Enoteca. And am blown away by his sheer genius and creativity which fuses textures and flavours into a delicious parade of dishes.
Lunching on Michelin starred Chef Sergi Arola’s fresh ingredients straight from the Boqueria market is a treat.
Seafood from all the coastlines of the world dazzle at Marina, which is situated in the gardens with views of the Mediterranean.
Its always been my most favourite summer soup. The very simple to make, Gazpacho. Not sure whether it’s recipe finds place in the first ever culinary book which was written in Barcelona in the 12th century.
And though Barcelona has assimilated cosmopolitan cultures, over a 1000 years, it continues to hold it’’s own roots, culture, language and cuisine in high regard.
I am fascinated by this complex yet amazingly simple cuisine and the high state of gastronomy in Catalonia. And thanks to Chef Antonio Saez I taste and learn more about it.
Interestingly, Gazpacho may be served as a starter, main dish, or tapas. Its old and original recipe includes garlic paste, bread, olive oil, vinegar and salt. Chef Antonio points out “You can many different kinds of gazpachos. Cherry gazpacho, beetroot gazpacho or peach gazpacho”, he explains, “What you need to do is, change 1/3 of the weight of the tomato for cherries, peach or beetroot.You will have a totally different gazpacho.”
1.5 kg of plum tomatoes/400g of cucumber
150g of green capsicum/50g of onion
500ml of mineral water/½ garlic clove
250g of Extra virgin olive oil/25g of cider/ vinegar/ Salt
Blend all the ingredients, but not the vinegar and salt. Using an upright blender, blend for 5 minutes at maximum power, pass through a fine sieve and keep in the fridge. Adjust seasoning with the salt and vinegar.
Serve very cold in soup plates, finish with garlic croutons, and a drizzle of extra virgin olive oil.
MORE GREAT SPANISH RESTAURANTS
Crowned the “worlds best restaurant” five times over, Spanish wizard Ferran Adria’s “El Bulli” was a phenomenon. I was fortunate enough to have dined here, before Adria shut it. This is where Ferran Adria coaxed science to copulate with imagination and deliver brilliant surprises in texture, temperature and taste. His innovation of “molecular gastronomy” (though he hats the word) continues to inspire the world.
CELLER DE CAN ROCA
Multi-sensorial Techno-emotion cuisine seduces at worlds best (twice over) Located an hours drive out of Barcelona, the three Roca brothers fuse science, poetry, melody, into an orchestra of flavours & textures & memories & stories. This is my second dinner here and once again I come away thrilled.
My last meal at the Michelin starred Disfrutar (means Enjoy) more than lives up to it’s name. The brilliant chefs Mateu Casañas, Oriol Castro and Eduard Xatruch conjure a delicious extravaganza of innovative surprises.
I am feasting non-stop. And I’m on a “controlled diet” in a state of the art wellness clinic in the stunningly beautiful Spanish Mediteranean coast. Not only is the food delicious and views delectable but I’m also devouring facts about food at a rapid pace.
Ancient wisdom is tangoing with the most advanced western techniques. Here in the globally acknowledged SHA wellness clinic, nutrition and natural methods are the core. Healthy-Ageing and non-invasive Aesthetic Medicine completes this well-being of the mind and the body of the SHA method.
How amazing is this? SHA ‘s healthy and therapeutic menu was awarded the Millesime ́s highest recognition for the Best Gastronomic Trend Grand. Healthy can be gourmet and this propelled me to take cooking lessons in their Mediterranean and Japanese Macrobiotic traditions.
The SHA food pyramid upholds the recommendations from the World Health Organisation
Driving this award winning wellness clinic is the Battaler family, Not only did the father Alfredo Battaler set up this clinic because he found a natural and unique solution to his life threatening health problems but his three sons take an equally passionate interest in it. I’m thrilled to meet the dapper Alfredo Bataller Pineda and watch chefs Andres Moran and Carlos Garcia in action. I also attend a chefs studio class and get the recipe of the unique gluten free, sugar free, dairy free carrot cake which also has ginger and turmeric and lemon. Should you want the recipe please tweet Instagram @rashmiudaysingh email me email@example.com
East is meeting West. Ancient wisdom is tangoing with the most advanced western techniques. Here in the globally acknowledged wellness clinic (aptly called SHA, which means luminosity or king of kings in Arabic) nutrition and natural methods form the core of the fabulous SHA Method. Healthy-Ageing and non-invasive Aesthetic Medicine completes this well-being of the mind and the body.
Here, I am feasting on the amazing food, the knowledge and the brilliant sunshine and views. SHA wellness clinic sits like royalty on a beautiful Spanish mountainside overlooking the Mediterranean Sea, part of the Sierra Helada Natural Park, by the picturesque ancient town of Villa de Altea. This mild micro-climate of the area guarantees fantastic temperatures all year around, the area recognized by the World Health Organization as having one of the World‟s best climates, this in itself being an important factor for the maintenance of optimum health.
Turn your stumbling blocks into stumbling stones seems to be the life mantra of the dapper and dynamic Alfredo Bataller Parietti. He suffered from serious life threatening health problems for over thirty years. He was lucky enough to meet a doctor who was a leading expert in nutrition and natural therapies, who is now a member of SHA medical team. Mr Bataller experienced the body’s auto-healing power through a natural diet and natural therapies, And so was born his desire to share this knowledge and well-being and health. And SHA wellness was set up in the very location of their family home.This is how SHA Wellness Clinic was born. The SHA Method combines the effective elements of healthy nutrition and the curative powers of natural therapies with SHA Academy, a dynamic and practical programme of educational activities.
How amazing is this? SHA ‘s healthy and therapeutic menu was awarded the Millesime ́s highest recognition for the Best Gastronomic Trend Grand of 2009 and a Sun in the Repsol Guide 2011. Healthy can be gourmet and this propelled me to take cooking lessons and learn more about it. SHA‟s main restaurant, SHAMADI, offers the most select modern cuisine, fusing Mediterranean and Japanese Macrobiotic traditions, and always prepared with natural organic ingredients.
The SHA food pyramid upholds the recommendations from the World Health Organisation and to a great extent it is in line with what the Harvard University of Medicine proposed as being the most suitable diet for humans.
Interestingly, the philosophy of macrobiotics goes back 1000s of years; and here they combine it with the Mediterranean Diet too. Most of the foods used at SHA have also been eaten by the world’s most healthy and long standing cultures including China, Japan, India, Middle East and the Mediterranean. SHA offers wholesome, honest food, grains, beans, vegetables, sea vegetables, nuts, and seeds,plus various seasonings, herbs, sugar-free desserts and fish. Most of the foods are living, local, organic, and seasonal which means they are full of energy, nutrition, and antioxidants. They help to keep us young and vital. And chef Andres Moran, the patisseur extraordinaire’s desserts, be it the gianduja, the tiramisu, chocolate mousse dazzle with their taste and nutrition.
GLUTENFREE, SUGARFREE, DAIRYFREE CARROT CAKE
Here im learning at a rapid pace, attending talks, yoga, tai-chi, chi-kung, relaxation, breathing and laughter therapy and take a lesson in cooking at the Chefs studio. Chef Raquel Rocha shows me a step by step method to bake a gluten free, sugar free, dairy free carrot cake. It also has ginger and curcumin (turmeric) and lemon zest. Its yum.
Ingredients for cake 12g Arrow root,130g Corn flour. 85g Rice flavor, 4g Bicarbonate
10g Baking powder.2g Salt
2g Ginger zest, 5g Lemon zest 3g Cinnamon powder.250g Agave syrup
100g Sunflower oil.150g Rice cream
300g Zest of carrot
Mix all ingredients, the liquids first and then mix in the dry ones. Put this batter in a cake tray in the oven for 30min in the temperature 160oC.
Ingredients for cream
800g Coconut milk,200g Rice syrup
15g Cinnamon sticks,15g Orange zest
1gr Curcuma, 8g Agar agar
Mix all ingredients and warm till boiling. Cover the pot and leave for 10min to infuse. Run through the strainer and leave for cooling.
Blend till reach creamy and smooth texture and layer onto the cake. Decorate with carrot crisps (optional) and edible flowers (optional).
Fellow foodies, come join me on a taste of the worlds most cutting edge gastronomical showcase. Here in sunny Spain there is so much to taste and see and do that Im sharing my experiences in three snapshots…after all a picture is worth a thousand words. Its been four day feast of brilliantly organised talks, discussions, cooking, tasting of food, wine, cider, oil and more. The dynamic Roser Torres has ensured that the Gastronomika remains a global standard for haute cuisine.
I am breathing art, seeing art, hearing art and ofcourse tasting art. In Barcelona, this city of culture, knowledge,creativity and innovation Spanish genius has been nurtured over centuries…be it Gaudi or Dali or Picasso. Culinary heros like Ferran Adria have blazed global trails and now many more are making an international impact. Infact the first ever culinary book was written in Barcelona in the 12th century. Barcelona with it’s architectural masterpiece buildings with floral motifs, stained glass windows, wrought iron balconies and neo gothic details really is like an open air museum.
In the heart of it all, is the oldest Majestic which opened it’s doors in 1918. It is timeless, elegant and luxurious and always has been even when it’s nightly rate was just oven ten cents. Today the third generation of the founding Soldevila-Casals family continues to ensure that this “art hotel” not only houses a collection of priceless art but many great artists like Picasso and Miro have lived here too.
Did you know that Barcelona is the capital of Catalonia, a small nation pursuing independence within a united Europe? And though it has assimilated cosmopolitan cultures, over a 1000 years, it continues to hold it’’s own roots, culture, language and cuisine in high regard.
I am fascinated by this complex yet amazingly simple cuisine and the high state of gastronomy in Catalonia. Daylight bathes the timeless elegance of the Majestic located in the throbbing heart of Barcelona. It is here that Michelin starred chef Nando jubani weaves his magic. Along with the masterpieces which regale the diners, it is here too that I request to taste the most Catalan of all dishes…the simple (and now in season) “Calcotada”.Please take a look at the photograph and you’ll see what I mean. There is an art to eating this specialty which takes a little practice: tip the head back and open your mouth wide, then hold the long white stalk high above and then bring it between your teeth and enjoy it…it’s the ancient ritual of Calcotada, the great green onion feast, which attracts thousands of devotees ever year and has acquired an essential place in the economy of the entire region. It is said that Xat de Benaiges was the first to grill the green onion over a flaming fire over a hundred years ago. The green onions (harvested November till January) are grilled in advance . I request Chef David Romero to make this ancient specialty and voila! What a fantastic job he does. As done for more than a century, the dynamic Santiago Martin, the knowledgable Montse Subirana and I peel away the smoke-blackened skin and dip the green onions in the”salbitaxada” sauce, a piquant sauce of tomatoes, almonds, peppers, vinegar and oil and the simplicity and freshness of the flavors not only seduces but also energises me.
Sauce for the calcots …green onions
2 tbsp blanched almonds, 2 bitso peppers, (substitute with red chilli peppers)6 cloves of garlic, 2 ripe tomatoes, skinned and iced, 1 tbsp chopped parsley, 1 tbsp red wine vinegar, half cup olive oil, salt and pepper. Method…Heat a dry skilled and toast almonds, crush them coarsely in a morter pestle. Chop garlic and peppers (after deseeding) coarsely, mix with almonds. Add tomatoes, parsley, vinegar and then pour in olive oil gradually. Whisk into a thick paste. Tip: you can use a mixi if you are short of time.
It is only in Catalonia that even the war which they lost (in 1714) is celebrated by Michelin starred chef Jordi val in his restaurant “300 el born” where typical Catalan dishes are cooked to their hearty recipes interpreted by jordi in his own brilliant way.
THE BEST OF THE BEST
I landed in Catalonia only day before and have already been regaled by the most amazing restaurants…At the hot, happening, new bar Brutal Can Cisa in the old city, not only are amazing Catalan Tapas served but also only “natural wines”.
I taste it all…from the three Michelin starred Carme Rustadilla’s masterpieces in texture and flavor to the homestyle Catalan flavors of the Garrega family kitchen. The 62 year young Carme weaves magic in her seafront restaurant. Each dish is a work of art and artistry and our three hour long meal is a memorable parade of 23 courses. At “Tickets” the Adria brothers, vibrant and fun tapas bar with a twist (and what a twist) wizardry and skill results in quivering spheres which look like olives and implode with olive flavor, tempura pistachio, artichoke ravioli, the worlds first gourmet beer (with hints of fennel and liqourice) which pairs brilliantly with he food…all created by the famous El Bulli brothers Adria. At their Peruvian-Japanese fusion “Pakta” I am blown away by the ceviches and sushi withPeruvian overtones and Bodega 1900 is a nostalgic return to the good old days. Tomorrow early morning I leave for Girona to eat in the “Worlds best restaura nt” crowned by the London based “Worlds 50 best restaurant academy”..it is called “El Celler can de Roca” and it is a part of Catalonia. Viva Catalonia!
Move over France. Spain is here. Spanish genius spills over with vibrant intensity, be it art, architecture and especially food. Picasso, Dali, Gaudi and even the Gods of gastronomy (Ferran Adria, Roca brothers, Juan Marie and Elena Arzak) reign supreme.
I’m here in Spain, at most cutting edge frontier of gastronomy. Here global superstars and Spanish wizards have flown in for the most prestigious Madridfusion, the annual, three day foodcongress in the stylish, art and food mecca, Madrid. Its really impossible to distil the flavor of Spain in this short space, so I offer to you a smattering of tastes…
THE FUTURE IS HERE
Unveiling the future, at this three Madridfusion are many a genius. Andoni Luis along with British Scientists announces and demonstrates how we will be able to transmit smell through the internet. Joan Roca explains how he injects leaves to make cocktails…and the list goes on. The future trends of gastronomy, the best of the best,
are revealed by global superstars who have flown in from all parts of the world. I hear their views, learn their cooking secrets and chat with them…be it Jose Andres (Bazaar, Minibar) of Los Angeles, the legendary Michel Bras and Pascal Barbot from France, Mehmet Gurs from Istanbul and many more. The suave Joan Roca of the Worlds best restaurant (El Celler can Roca, Girona…where I had a lifechanging dinner a few days ago) is here.Its the Capel family (Esmeralda, Anna and Carlos) who founded and spearheaded this gastronomique Madridfusion.
THE FATHER OF SPANISH CUISINE
Please take a look at the photograph I shot in the midst of this hectic, pathbreaking Madridfusion. I was lucky enough to meet the father of Modern Basque cuisine, Juan marie and his daughter Elena (crowned “the worlds best woman chef” ). A couple of days before I had journeyed to the charming coastal town of San Sebastian to their restaurant “Arzak”.
It sure is a memorable experience to dine in Arzak, home of the Arzak family since 1897 is constructed by Juan Mari’s grandparents. His brilliant daughter Elena (crowned as the “Worlds best woman chef”) is the fourth generation of culinary geniuses.
As the leisurely 12 course, wine-paired meal unfolds it becomes quite evident why Arzak was the first Spanish restaurant to earn three Michelin stars in 1989. Science and technique, art and drama merge to coax flavors and textures out of the Superb Basque produce. Space constrains me to describe only three dishes. Though each and every one was magnificent.
It all starts off with A crushed can of tonic…mango zuchini in a tonic water sauce…clever yet simple flavors.
A dramatic large green dome of seaweed and crispy rice reveals.tenderfirm monkfish in a traditional green sauce of parsley and gsrlic. I nibble on the crspy seawed and rice dome.yum. It’s the finale of the “Hardware shop” (ferreteria) that I get addicted to….Screws of intense chocolate bolts of aubergine and chocolate. Keys of silver and chocolate unlocking sheer delight. Chocoholics delight.
INDIA IS SHINING
Here in Madridfusion, India is shining. The Roca brothers of The worlds best restaurant, created a dish inspired by India: the legendary Michel Bras goes on stage to announce that he gets his inspiration from India. Michelin-starred Sergi Arola has set up his signature restaurant in Mumbai. Delhi is next on his agenda. Our very own dynamic chef Himanshu Taneja from the JW Marriott is making his presence felt.
SPAIN IN MY PLATE?
After eating my way through Spain for ten days, I find that it is impossible to distil Spain in one recipe. However this simple but flavorful garlic and olive oil recipe (known in Spain as) ajaceite or alioli is basic to Spanish cuisine and surely worth trying at home.
This creamy garlic mixture is especially popular with the Catalans, and the name comes
from the Catalan words all(garlic) and oli (oil). alioli (pronounced all-
ee-ohlee) consists only of these two ingredients, plus a pinch of salt, and nothing else.
3 large cloves of garlic coarsely chopped
¼ – ½ tsp salt
½ -1 cup/125-250 ml olive oil
Lemon juice to taste
Pound the garlic and salt to an even consistency, using a mortar and pestle. Then add the olive
oil drop by drop at first, increasing to a thin stream and stirring constantly until a thick
paste is formed. Add lemon juice to taste.
3 large cloves of garlic, coarsely chopped
½ tsp salt
l-12 egg yolks
1 cup/250 ml olive oil
Lemon juice n taste
Cut up the garlic and pound it with salt to an even paste, using a mortar and pestle. Stir in the
egg yolk. Then add the olive oil drop by drop at first, increasing to a thin stream and working it
in by stirring constantly. Flavor with lemon juice to taste and serve cold. A balloon or hand
whisk may be used to stir in the oil if preferred.
P.S. The test of the cook’s skill is to be able to turn the mortar upside down with the finished alioli inside, without any of it falling out. Sparkle your food, serve Alioli with fish,meat, vegetables, rice…take your pick
Want Spanish recipes? Please email (firstname.lastname@example.org, twitter, instagram @rashmiudaysingh.