Travel

When and How to Eat

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Dr Benedetto Reisch and Eva Maria Hasenauer at Lanserhof showing the way.

It may sound very rudimentary and basic but most of us have no idea of how to and when to eat for our optimum health and (yes! its true) enjoyment.  Here, in Germany, coddled by forests, meadows, mountains  Im being re-educated. It’s Dr Benedetto Reisch   the brilliant and knowledgabble  medical director  of Lanserhof, Europe’s well-known and award winning oasis of preventive medicine who shows me the way forward, while the dynamic Eva Maria Hansnauer ensures perfection in every detail of the stay. What we eat, how we eat and what time we eat is a very crucial part of the  LANS Med Concept which consists of four stages of therapy developed by Dr. F. X. Mayr:  Due to space constraint Im unable to fit in the principles of eating right. Should you need them please email rashmiudyaingh2016@gmail.com

My Cup of Hollywood Tea

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(sitting) Ben Trodd, Kabir Bedi, Chef Chris Ford, Lauren Dutton Breen (standing) Adam and Melissa Bedi at the Pretty woman hotel.

Excuse me but I’m getting high on this high tea and exquisite patisserie. Over eight decades of Hollywood history is  distilling itself in this “Pretty woman” hotel in Los Angeles. Superstars such as Elvis Presley, Warren Beatty, Priyanka Chopra, Anil Kapoor have all lived in Beverly Wilshire (where Pretty woman was shot) Each one of my companions are interlinked to it too. This is the very first hotel that  Our very own Bollywood and Hollywood star Kabir Bedi  made Beverly Wilshire his “Home away from home” in 1977 ( when he moved to Hollywood and shot for james Bond et al) He is In LA as part of his whirlwind nine city concert tour (he plays sutradhar). Along with him is his talented son Adam Bedi who is an expert on special effects for Hollywood films and his lovely wife Melissa,  an expert on makeup for Hollywood. We feast on patisseur extraordinaire Chris Ford’s sweet creations which dazzle and delight.The charming and dynamic  Ben Trodd, helms nine luxury hotels, spearheads this Hollywood landmark. Also with us is the  highly efficient and forever helpful “pretty woman” Lauren Dutton-Breen.

Kabir is the first Indian on the Oscar Academy jury. Loves desserts (like I do).  He is crystal clear about the fact that  Calories “must be worth having” I couldn’t agree with him more. Chef Fords desserts are “Oscar worthy”

And the Oscar goes to …

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Raising a toast with the “Marilyn cocktail” General manager Akshay Bahl, Chef Adam Mali, Bre Smith in Hollywood Roosevelt.

The glamorous Oscars just made headline news.And I’m  here in this very same historic hotel (just opposite the Dolby theatre where the ceremony was held) where the Oscar celebratory party was held. In fact it was here in The Hollywood Roosevelt that the very first Oscars were held in 1927. Helming this hotel is our very own young and dapper Akshay Bahl who has honed his  skills in many a leading hotel world over. It was wonderful to get to know more about the  luxurious menu that the talented Chef Thomas Adam Mali created for the Oscars, while the everhelpful,  abstract artist extraordinaire Bre Smith  explained all the details. Please take a look at the photograph. Ive shot it by the pool where the legendary actress, Marilyn Monroe  lived for over five years. It was here by this very pool that Marilyn Monroe shot her very first ad. It was for a sun tan oil Tropicana and now this bar and pool itself is calledTropicana. We raise a toast…with the Marilyn punch, ofcourse. Should you need the recipe please mailrashmiudaysingh2016@gmail.com

Healthy Gourmet

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Award winning SHA Wellness clinic with Alfredo Bataller Pineda. Chefs Carlos Garcia and Andres Moran.

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 rashmiudaysingh2017@gmail.com

Best of the best

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SHA MAGIC: ALFREDO BATALLER PARIETTI AND CHEF ANDRES MORAN

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.

INSPIRATIONAL EXAMPLE

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.

HEALTHY GOURMET

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.

SHA RECIPE

GLUTENFREE, SUGARFREE, DAIRYFREE CARROT CAKE

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THE THERAPEUTIC SHA 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

Preparation

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

Preparation

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).

Enjoy! Guiltfree!

Surprise on the beach

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Zuma on the beach: Chef Wingtam, Fred. varnier, Onur secilmis Patrick Smekens

Foodies, here’s news for you. Zuma, the award-winning world renowned and my favourite contemporary Japanese Izakaya restaurant rocks in over ten cities, but what a happy surprise to find Arjun Waney’s highoctane restaurant on the beach in Phuket. Zuma is making waves (literally, too) in the superluxurious Anantara Layan. And last week in Phuket, I got to know about it, thanks to the dynamic Fred Varnier and got a taste of Chef Wingtam’s rendering of Zuma signature dishes. Miso black cod, spicy beef tenderloin with sesame to the yellowtail with ponzu.The fresh sea breeze added even more punch to Zuma’s zest. Cheers!

Japan Wows

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Yuko and Yoshihiro Narisawa. The iconic live bread.

What you see in the photograph is a live wheat bread (decorated with leaves and tree branches) and it was cooked over hot stone on our table.  And it yielded two most delicious warm, slightly chewy bread balls, we  devoured with butter covered with black olive powder and green moss.

This was just the beginning of Michelin starred Maestro Yoshihiro Narisawa’s magic. “Essence Of the forest” and a parade of dishes inspired and dedicated to nature follow. Dining at the Best of the best, taking an hours bullet train ride (from Tokyo)to stay at the exquisite traditional Japanese Ryokan (inn) San Jyuan thanks to Chef Munidasa are some of the highlights.

In Kyoto, I bow in Reverence at the Buddhist temples, wear the Formal “Furisode” kimono and attend Zen meditation there. And dine on the pure vegetarian “shojin” temple cuisines. Im still savouring Did you know that till the 19th century, Japan was largely vegetarian due to the Buddhist influence? And awesome vegetarian at that. In Japan the wow never wavers…

A Taste of History & Health & Zen

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CHEF IRYO AND MAAYA ARAKAWA AT THE 12TH CENTURY POND GARDEN, KYOTO

I’m rejoicing. I’m surrounded by the exquisite 12th century pond garden, (ikeniwa, or Shakusuien garden) and getting a taste of maestro Tsuyoshi Iryo’s melt in the mouth home made tofu. And this in Kyoto, one of Japan’s best-preserved historic cities. Not only was it Japan’s capital for over a thousand years but most of what we consider the essence of Japan…from the art of the tea ceremony to Ikebana flower arranging…originated here. I attend an hour long Zen meditation in a Buddhist temple, chanting at another at the crack of dawn and Go on the Hozugawa River Boat Ride.

I  thrill to the fact that today, Kyoto is home to cutting-edge biotech, education and is  a forward-looking centre for art and design. Combining both the traditional and the modern is the magnificent Four Seasons hotel at the heart of which is this 12th century pond garden. A glass bridge takes me to our quaint tea house, Shakusui-tei. The essence of Japan alive in the interiors, with thewashi-paper lamps,fusuma screens and urushi lacquerware. This is meshed in with modern and hi-tech conveniences,  In the hi-cool Brasserie, modern cooking techniques and local Kyoto ingredients come together in seasonal and vibrant dishes.

It is here that maestro Tsuyoshi-san who has honed his skills internationally, conjures memorable dishes.  Tsuyoshi’s contemporary, chic and elegant cooking style fits perfectly with  the”hip and cool” modern Brasserie concept. The ever helpful and super efficient Maaya Arakawa guides me through the intricacies of Japanese culture (including wearing a kimono) history and cuisine.  My smattering of Japanese language lesson comes in handy to say “Japan I love you”

TERRIFIC TOFU

Vegetarians  and Vegan’s delight! Delicious and healthful are two words that usually do not combine together. Tofu is one of the few exceptions. Tsuyoshi san shares his recipe and some of the health benefits of… tofu

Tofu, or bean curd ( made by curdling fresh soya milk) which originated in China 2000 years ago, is an excellent source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium and minerals.

Soya protein (from which tofu is derived) is believed to help lower levels of bad cholesterol . Interestingly, Tofu contains phytoestrogens called isoflavones – whichy help menopausal women reduce their symptoms.  However, it is important to remember that Tofu and all soya products contain large amounts of oxalate. So all those who  have a history of oxalate containing kidney stones should avoid over consuming soya products.

Chef Iryo’s Home-made tofu ginger sauce

Ingredients    

200cc Soy Milk

1g Brine

300cc dashi (seaweed)

2tsp Soy

1tsp Mirin

Pinch Salt

ginger (grated)

2g potato starch

spring leek (chopped)

edible flower

Method

①Mix soy milk and brine together and steam for 10 minutes in a steam proof bowl.

②Soak Kombu (kelp) in water over night.

③Combine the kelp dashi (step ②), soy sauce, mirin, salt and grated ginger into a pot and bring to a boil.

④Place the above mixture over a medium heat. Once it begins to simmer, gradually add the potato starch slurry, thickening the sauce. Stir well until glazed.

⑤Pour the sauce over the tofu and place the spring leek and flowers on top for garnish.

UNIQUELY KYOTO  

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Azusa Hosoya and Eiko Nakayama with Kyoto salt, tea and yuzu

I’m thrilling to a therapeutic  massage of my senses. Not only am I tasting, fragrancing …Kyoto ‘s famed salt and tea from Thamba and  Yuzu the famous Japanese fruit but also having a massage with them. Azusa Hosoya and Eiko Nakayama   skillfully explain and then soothe my senses in the serene and beautiful Four Seasons Spa.

The Japanese Yuzu ( a good source of antioxidants that can help replenish dead skin cells) is a unique blend of lime, lemon and grapefruit. It’s health benefits  are mainly from the vitamin C that can be found in it, which is a powerful antioxidant.It makes the skin smooth and silky and even fragrant.I love Yuzu’s tart flavor with overtones of mandarin orange, though it is rarely eaten as a fruit,  but in Japanese cuisine its aromatic zest (outer rind) is used to garnish some dishes, and its juice is commonly used as a seasoning.

Sure, it has a long tradition and is believed to ward off winter colds and flu. But right now what is delighting me is that it is rich in multivitamins and minerals,  and it is helping me to glow, reboot and rejuvenate.

Tasting Tokyo

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Chef Yuji Imaizumi, Michiko Fujikawa and Dharshan Munidasa at the iconic Sushi Soro.

I’m on a pilgrimage.I write from the holy of holies gastronomic destination, Japan. I revel in their unmatched reverence for the freshest of ingredients. We dine at the Worlds finest restaurants,  be it the three Michelin starred Ryugin where Yamamotosan dazzles with his luxurious flamboyance, the superlative Michelin starred Narisawa san serves up magic. Alain Ducasse’s starred and super elegant Beige to the inexpensive soba restaurants to Tsukiji the Worlds largest seafood market…it’s a dream come true. And flying in specially to guide me is Chef Dharshan Munidasa (half Japanese) whose three award-winning restaurants in Colombo are internationally well-known.  At the heart of it all is theiconic Mandarin Oriental which  brings contemporary elegance to Nihonbashi, the historical and cultural centre of Tokyo commerce. Here in it’s iconic Sushi soro (sushi in the sky) maestro Yuji Imaizumi takes us through  a Omakase experience “Edo-mae” style of traditional sushi. The massage of the senses continues in their heavenly space in the sky spa. “Totally Tokyo” rice plays a stellar role, plum, green tea, pine and bamboo too.. Food is God. And I bow in deep reverence. My Japanese language lessons are coming in handy enough to say “I love Japan”  Nihon Ga suki  dis