Travel

A TASTE OF KENNEDY CHARISMA

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It’s a fangirl moment. I’m not only getting a taste of John F Kennedy’s favourite dishes but their recipes too. And that too in Frankfurt, in the stylish and luxuriously cosy Villa Kennedy constructed in 1901. It sparkles with minimalistic luxury in the style of the 1930’s. Like the dashing 35th President of the US, Villa Kennedy is a stylish combination of tradition and innovation. And it is here that the brilliant young  Chef Antonello Domenico De Marco recreates  Kennedy’s favourites. From the magical seafood dish, to the interpretation of the classical Berliner dessert.  Kennedy’s famous words “I’m a Berliner” are immortalised in this dish too. I particularly love the carrot steak (Marilyn Monroe’s favourite) paired with lamb (also her favourite). The Kennedy menu dazzles  and on my request Chef Antonello shares the recipes. Should you want them please mail Rashmiudaysingh18@gmail.com

FOR THE BOX...
Tribute to Kennedy: Chef Antonello Domenico De Marco, Iris Koenigsdorff Daniela Fette-Rakowski. 

 

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Recipe: POWER PANCAKE

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DELICIOUS & NUTRITIOUS

A request: Please take look at both the dish photographs. Both are equally unique, delicious and amazing. One is a power pancake: gluten free and healthful. The other is a banana tart tatin, silken, velvety and sinful. Interestingly, I taste both at the same venue. One which is making waves in Dubai ever since it opened recently.

PENROSE LOUNGE: POWER PANCAKE

She’s the gorgeous  Layla Kardan and Dubai’s most famed singer. Making global waves is product and interior designer  Ambika Hinduja and both of them are big fans of Chef Nicholas Trosien’s “power pancake”. As am I. We cant stop feasting on it in the stylish, upscale  Penrose lounge with magnificent views of Dubai’s DIFC. It’s a refined feminine beautiful space with a menu of small salads, caviar, shellfish platters and the like. It is here that Chef Trosien weaves his magic. Having graduated from Le Cordon Bleu in Miami,  Chef Trosien honed his skills under many a globally renowned chef. His  passion for exploring different cultures and cuisine brought him to the Middle-East. On our request, he shares the recipe of his must-try Power pancake.

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THE POWER PANCAKE.
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BANANA TART TATIN.

POWER PANCAKE

3g chia seeds

10g oats (Gluten Free)

15g red quinoa (Cooked)

1 ea banana ( ½ caramelized with brown sugar , other ½ cut 1cm cube  and add to the mix)

1 cup milk

2 eggs

2 tbsp melted butter

1 1/2 cups gluten free flour

1 ½ tsp baking powder

1 tsp salt

Method:

Take the gluten free flour and baking powder and add 2 tablespoons of melted butter with 2 eggs and 1 cup of milk.  Mix well with a wire whisk.

Add the remaining ingredients except the caramelized banana and fold to ensure it is equally incorporated.

Add desired amount of pancake mix to a non-stick pan with some butter and cook until golden brown on one side.

Flip the pancake and continue to cook.

Place the pancake on a plate and garnish with powdered sugar and caramelized banana.

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Ambika Hinduja, Chef Trosien  and Layla Kardan with the Power Pancake.

Superhero seed… I love the way these versatile  quinoa seeds when cooked retain a slight crunch. Love the  delicate and subtly nutty quinoa flavour too.Happily this power pancake is made of the miracle Quinoa. Packed with nutrients, would you believe it has  twice the protein content of rice or barley? quinoa is also a very good source of calcium, magnesium and manganese.

As Chef Trosien and Ambika Hinduja point out, Quinoa is among the least allergenic of all the ‘grains’, making it a fantastic gluten free choice. Quinoa is high in monounsaturated fat.

Amazing that a seed can be such a complete protein; quinoa contains all nine essential amino acids – including the elusive lysine and isoleucine acids, which most other grains lack. Its also  naturally high in dietary fibre.

For sure, it is an amazing cocktail; anti-inflammatory phytonutrients,  heart healthy omega-3 fatty acids too. Cheers!

MAGNIFICENT MINA’s TART TATIN

Several years ago, Id dined at the  globally renowned Michael Mina’s Aqua restaurant in San Francisco and become a fan. And was surprised and thrilled to find that bis

brand new “Mina Brasserie”  has not only opened in Dubai but is the talk of the town here. Every square inch of this sexily glamorous restaurant bristles with starpower of the who’s who. Including  our very own Mumbaikers. Ambika Hinduja, the brilliant product And interiors designer and Raman Macker the don of hospitality, poised to make global waves with his new international projects. Dining with them and the dapper hotel chief Lorenzo Maraviglia, Shiv Kumar and Ivo Krmpotic is a treat. As are Michael Mina’s Signature dishes, be it tuna tartare, dover sole or the banana tarte tatin. Ive always had the classic Apple tart tatin and was thrilled to trip out on Mina’s banana version. And even more to discover that our very own Sanchit Datta , patisseur had made it. He has shared the recipe. Should you neeD it please mail rashmiudaysingh18@gmail.com

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Patisseur chef Sanchit Datta and the Tart Tatin. 
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At MINA BRASSERIE Ambika Hinduja,  Raman Macker (in front) Lorenzo Marviglia. Shiv Kumar. Standing Ivo Krmpotic.

RECIPE FOR HOT & HAPPENING

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It’s a sweet dream come true. To feast on the latest and the greatest. To trip out on nutritious healthful (Quinoa pancake) as well as luxuriously sinful (banana tart tatin) and get the recipes for you too. All of this in globally renowned Michael Mina’s brand new “Mina Brasserie” which is the talk of Dubai. Every square inch of this sexily glamorous restaurant bristles with starpower of the who’s who. Including  our very own Mumbaikers.  Ambika Hinduja, the brilliant product And interiors designer and Raman Macker the don of hospitality, poised to make global waves with his new international projects. Dining with them and the dapper hotel chief Lorenzo Maraviglia,  Shiv Kumar and Ivo Krmpotic is a treat. As are Michael Mina’s Signature dishes, be it tuna tartare, Dover sole or the banana tarte tatin  Next morning I  breakfast on beautiful views of the city and the power pancake at yet another super restaurant, Penrose Lounge.

Need recipes? Please email Rashmiudaysingh18@gmail.com

FOR THE BOX (14)
At MINA BRASSERIE Ambika Hinduja,  Raman Macker (in front) Lorenzo Marviglia. Shiv Kumar. Standing Ivo Krmpotic.

THE DNA OF EATING RIGHT

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Deliciously exciting news! I’m getting definitive, scientific advice on what I should eat to lose weight, to detox, to be healthy. It’based on hardcore scientific genetic research. Nutrigenomics cracks the connection between diet and health and ensurethat everyone benefits from the genomic revolution. And all it takes is a saliva test. And that simply cracks the genetic code.

Spearheading this is renowned Biotechnologist Dr Vice Soljan of Nutrigenext Sàrl. He’s based in Switzerland but I’m fortunate to meet him in Dubai, after the Master Class given by him at Faarah Mehta’s amazing Maison Imperiale educational academy for adults.

And in the photograph, the food they are holding are what Faarah should eat to reach optimal health. Through that one simple saliva test for her genetic profile she has learnt what to eat and what exercises to do, simply superb and superbly simple. 

Faarah Mehta flanked by Dr Vice Soljan and fitness professional Danny.

Recipe: King Alfonso Xiii’s Salmorejo

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 MY FLAVORITE KING & QUEEN

I write from the homes of my favorite and flavorite King and Queen. It is in these two exquisite Royal destinations that I get my first ever taste of two most delicious flavors. That King Alfonso XIII was Queen Maria Cristina’s son, that both set up almost a century old hotels named after themselves is fabulous enough. That both these palaces retain that gracious, royal touch and food to match is what makes the magic happen. They serve only the best of the best.

GREEN CAVIAR

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(THE KITCHEN PHOTO) Cooking up magic. Chef Patricio and Ned Capeleris. 
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Green caviar in Mimo.
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Ned Capeleris Chef Jesus Cabellaro and chef  Daniel Luque.

Its the best of the best. I’m excited to do a hands-on cooking session at the award winning globally acclaimed Mimo cooking school.

Today, I serve you the finest, most rare, little gems of green peas. They’re tiny, seriously tiny and explode with sweetness in my mouth. Rightfully called “green caviar” these peas are also called “tear peas” “guisante lágrima”.  Highly prized that, once it is shelled, its value reaches around 200 euros a kilogram. Covered with a thin and fibrous delicate skin, which creates the sensation of an “explosion” in the mouth when I bite into the pea, it’s skin  bursts and the sap and sugars are released. It grows in Spain only for a couple of months a year and I’m blessed to be here just at that right time.It’s delicious  even raw, but gains flavor when it is slightly steamed or grilled.
I learn how to cook it in the Mimo cooking school is located in the gourmet capital city of Spain San Sebastian. Attached to over a  century old iconic palace Maria Cristina  beloved of the Royalty Hollywood superstars et al. Here, Chef Jesus Cabellaro and chef  Daniel Luque cook up amazing versions of the same “tear peas”
This super glamorous palace hotel combines luxury and high-tech and this outstanding cooking school too. At the handsome, gleaming, well-equipped  cooking school, Chef Patricio Fuentes helps me wear my chefs coat and voila it’s time for a hands on cooking session. Sportingly, joining us is the dapper dynamo Ned Capeleris  who helms Maria Cristina.  From the freshest of  tear peas we conjure up many an amazing dish. I devour invaluable information about ingredients and cooking techniques from both.

The award winning Mimo, set up by Jon Warren  is truly unique, It’s a food travel company whose culinary tours pintxo tours wine tastings are legendary. And now it has added on a private jet tour to explore the deliciousness of Spain  and to take cooking classes too.  Talk of taking gourmet to new heights!!

FIRST TIME EVER…

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Carlo Suffredini,  Chef Bryan Deegan, Flamenco dancer  Sara Leon  and Lina (with the fan).

What do flamenco, the cold vegetable soups, gazpacho and salmorejo have in common?  I am in the birthplace region  of all three, Please take a look at the accompanying photograph. I invited  the graceful flamenco dancer to be part of the photograph because we are in the beautiful, historic city of  Seville.  The birthplace of the flamenco.

We re in the historic landmark of Seville built by the Uber stylish king Alfonso XIII this stunning palace was built as a hotel  owned by the City of Seville has a beautiful museum meticulously put together by  the dynamic Carlo Suffredini. I love the Moorish Renaissance Baroque styles of  architecture. The list of regulars is endless… OmarShariffTomCruise, Sophia Loren.Im as excited to learn the recipe of Salmorejo, to do the Mimo tapas tasting tour with the knowledgable Aldaras as I am  to take my first lesson in flamenco (in a flamenco dress from Lina, Spain’s finest flamenco dress designer ). I had no idea that it originated in the 7th to the 9th centuries here in Spain or that UNESCO declared flamenco one of the Masterpieces of the Oral and Intangible Heritage of Humanity. Or that the beautiful

Gothic Seville Cathedral is the site of Christopher Columbus’s tomb.

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King Alfonso Xiii’s Salmorejo recipe.

RECIPE 

King Alfonso XIII ‘s recipe for “salmorejo” :

Ingredients for 6 persons:

1 kilo  ripe  tomatoes

200 grms  rustic  white bread

100 ml  extra virgin olive oil.

1  clove garlic.

Salt to taste.

Garnish:

Grated hard boiled egg.

Finley diced a corn fed Iberian cured ham.

Extra virgin olive oil.

Method: Wash well the tomatoes, it is important that the tomatoes are at room temperature before you blitz them.

Blitz the tomatoes in a  kitchen blender.

In a bowl break up the bread to walnut sized pieces.

Cover with the blitzed tomato, and let rest for 10-15 minutes.

Add the clove of garlic and blitz again.

Lastly we add the olive oil, it is important that the olive oil is good quality as this will help to achieve a proper emulsion.And the end result will be a creamy and thick.

Season. Chill.

Plating:

Spoon the salmorejo into previously chilled bowls and garnish with grated hard boiled egg, diced acorn fed Iberian cured ham, and drizzle with extra virgin olive oil.

A TASTE OF ICONIC MAGIC

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When Gourmet tangoes with healthy and Tradition with contemporary, then magic happens. I’m getting a taste of it here in  London’s over a century old reborn landmark. Learning  not just “Model Pilates” (renowned science based  holistic method by fitness expert and author Hollie Grant) but also healthy recipes from her. Like the black bean poached egg dish she is holding. Not only do I kickstart my healthy day with it but also feast on the deliciously luxurious traditional high tea in The Mandarin Oriental on Hyde Park  with the dapper Frenchman Gerard Sintes who helms it. In fact it is here  too that the gastronomique legend,  Michelin starred “Dinner with Heston” is located. It’s  unique menu is inspired by British culinary history. And after revelling in the  Tipsy cake and Meat fruit (from the 14th century)  for dinner I balance it with the black bean poached egg  and cashew oat pancakes at breakfast.  Hollie has shared the recipes, Should you need them please email rashmiudaysingh18@gmail.com

FOR THE BOX (13)
Hollie grant (holding the black bean dish) flanked by Gerard Sintes, Richie the doorman and Marie Norrington.

WORLDS BEST CHEF’S DOSA DIARIES

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Please take a look at our very own dosa lovingly held by the Worlds best chef. I  last met this brilliant and down to earth charmer, Michelin starred Daniel Humm at the prestigious Worlds 50 best restaurant awards ceremony in Melbourne. His NYC restaurant Eleven Madison park (which I’ve dined in three times) was justifiably crowned “The world’s best restaurant 2017” As the  jury chairperson of the Indian subcontinent (Worlds 50 best)  I was thrilled he  came to India and made seismic waves, cooking for The World series in Mumbai and Delhi and taking in the spices, cultures, sounds, sights, tastes of India. Since Im still in Spain on research, I could not meet him, but he sent me this email about his “tremendously inspirational” time here. Due to space constraint I can’t reproduce all he wrote. What about the dosa? “my experience with dosas in India was like nothing I’ve ever tasted” wrote the maestro “It was light, complex, almost crepe like, but with a sourness, and delicate nature to it. Of the two types I tried I tend to like the more chewy, less smooth option, but both were incredible”. The dosas themselves made him  think…”to push our boundaries further, and look to other cultures for inspiration”. Forever learning and evolving. That’s what keeps him on the top. Looking forward to meeting you Daniel Humm  in Bilbao, this June at The world’s 50 best awards 2018. India wishes you all the best!

FOR THE BOX (3)
World’s best chef Daniel Humm and his favorite dosa.

Recipe: Beetroot Hummus

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SUPERFOODS & SUPERSTARS

It’s a dream come true. Contradictions are getting reconciled,What invaluable combinations!!! Gourmet food with health. Luxury with medical facilities. I’ve been there, done that, but very rarely found these amazing pairings. But, here they are:  in the throbbing heart of Europe’s fashion capital of Dusseldorf ( rivalling Paris & Milan ). And that too in it’s iconic  two century old landmark , Breidenbacherhof . No! it’s not a medical spa, but one of Europe’s oldest most beautiful heritage landmark hotels, beloved of royalty and superstars from Prince Albert to George Clooney and it has it’s very own state of the art medical “Preventicum” and  Pearl of the Aesthetic too

CHEF AND DOCTOR

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On top of the world: Chef Philipp Feber and Cyrus Heydarian (with the superfood dish).

No! it’s not a health restaurant.. It’s a landmark gourmet destination. My discovery begins with  The “Superfoods” menu and a chat with the  dapper dynamo Cyrus Heydarian (who helms Breidenbacherhof, ever since it reopened ten years ago.) I learn at a rapid pace as I eat slowly, relishing every morsel. The  committed Chef Philipp Ferber who apprenticed in the Black Forest area (known for it’s gourmet cuisine)  works in tandem for many of his dishes  with the brilliant Dr Baumgart  of the medical Preventicum (also housed in the stately Breidenbacherhof). He creates dishes which are good forthe heart, for etox, for diabetes et al and general well-being too.. And in the gourmet restaurant he offers 20 dishes made out of superfoods.

Ofcourse, we all know what superfoods are: well-tried natural products with a high content of vitamins, minerals and antioxidants, which have a positive health effect due to their nutrient density. But, did you know that? Pomegranate good for detox, can also  keep blood sugar levels stable?

Or that watercress in combination with jogging or physical exercise causes the sweet hunger to diminish? Chia seeds Goji berries Honey Mulberries and many other superfoods are used in many of the dishes here.

Please take a look at the photo of the accompanying dish. It is a miracle package for detox (pomegranate) , for the kidney (beetroot) , and heart (watercress)  and the chickpea   has excellent protein. And ofcourse the starcast of vegetables has invaluable vitamins and nutrients. Not only do all these work together but taste good too. I request  Chef Ferber for the recipe here it is…

SUPERFOOD HUMMUS

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SUPERFOOD HUMMUS

Recipe for 4 people

Beetroot Hummus

Ingredients:

  • 250g chickpeas • 80g sesame paste (Tahini) • 60ml lemon juice • 60ml olive oil • 2 garlic cloves, pressed • 2 liters of water • 1⁄2EL salt • 3EL beetroot granules

Topping

Ingredients:

  • 8 baby carrots • 8 small white turnips • 2 pcs. beetroot boiled and diced • 50g pistachio kernels • 25g dried pomegranate seeds • 1 bunch of watercress • sea salt • smoked oil

Method:

Soak chickpeas,  in water. Overnight. Then simmer  chickpeas in a pot of fresh water for  an hour. When soft,  put into food processor with the sesame paste, lemon juice, olive oil, water, beetroot granules, salt and the two pressed garlic cloves. Until a smooth puree is produced. Rest puree in fridge. For the topping  baby carrots and turnips (cleaned  and boiled in salt water)  and tossed in smoked oil. Arrange as shown in photo.

STATE OF THE ART AND HEART

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In Preventicum with Dr Dietrich and Cyrus Heydarian. 

 Not only are the dishes state of the art, the service state of the heart, but their medical Preventicum, is both and is presided over by the highly respected and internationally recognized cardiologist  Dr Dietrich Baumgart. Cyrus Heydarian  not only hails from a doctors family but was brought up on the finest gourmet food. And to top it all, he  also worked for more than a decade with the owner of the largest most prestigious chain of  medical clinics.. and once again my learning continues.

At Preventicum  you can have cardio check-ups, medical examinations, Performance Diagnostics  to measure the overall endurance and performance, energy metabolism during physical stress et al.

And the highly experienced Dr Baumgart advises that while nutrition is very individual, as one grows older, one should not snack thru the day, but should drink lots of water, reduce animal protein, eat more vegetables and look after the mind  and soul too. .

Not only has Dr Baumgart been to  an Ayurvedic retreat in Kerala but recommends it along with all his high tech state of the art metabolic balance and blood and body composition analysis. Cyrus Heydarian makes time to do his regular checks at Preventicum  in the midst of his high-profile job and travel. He not only always insists on biological ingredients being used in his hotel and home but also seasonal ones. Skiing, swimming jogging and most importantly eating right help  keep this superstar hotelier and doctor stay ahead of the curve. Superfoods make superstars.

ORANGES AND PALACES

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It is a heady combination. Gourmet food,  natural beauty and palaces. The air is kissed with the fragrance of orange blossoms growing all over this picturesque ancient city in Spain. Round shiny cheeked oranges are not only in the foreground of the photo I’ve shot but we’re also under orange trees. I’m not only addicted to the Orange torta acciete  (crisp unleavened, orange  biscuit created in this city of Seville hundreds of years ago) but also the ninety year old magnificent palace built by King Alfonso xiii. His gourmet and aesthetic sensibilities infuse this stunning Moorish and Renaissance palace with magic. Chef Bryan Deegan continues the legacy of creating sublime regional and local dishes. Carlo Suffredini who helms this historic landmark ensures that every detail is flawless. Any wonder Tom Cruise, David Rockerfeller, Gwyneth Paltrow and others continue to be regulars here?

FOR THE BOX (12)
Under the orange trees: Chef Bryan Deegan and Carlo Suffredini.