Travel

Srilanka Surprises

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Maestro Dharshan Munidasa at his Ministry of Crab.

What you see in the photograph is the two kilo “crabzilla” at maestro chef   Dharshan Munidasa’s  world renowned “Ministry of crab” Its on the prestigious “Asias 50 best restaurants” list as is his Japanese “Nihon Bashi”.  He has  single handedly putting Srilanka, the beautiful, tiny island on the world gourmet map.

His modern Srilankan “Kaema Sutra” delights. And it’s his commitment to the  finest, freshest ingredients and  “No freezer restaurants” that is admirable.

Healing Holidays

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A masterpiece in healing

Serendipity at its magical best.  When I was in this world-famous medical spa, Lanserhof on an amazing diet of Gluten-free, sugarfree wholesome food that I saw Renu Chainani’s instagram  post of Sequel and made a long distance date request to her to take me here (and thus the review of Sequel.) The powerful benefits of eating right were immediately felt ofcourse. But I  also learnt plenty more from Doctor Benedetto Reisch the dynamic  medical director and Chef Karsten Wolf. All this in Lanserhof, based on a symbiosis of traditional naturopathy and state-of-the-art medicine treating both mind and body. It truly was a  Healing holiday in every sense of the term.  And it  was all thanks to “Healing holidays”, UK’s leading independent Spa specialist, with their unrivalled experience of world-wide spas that I got to experience this life changing healing holiday.

Cook the mountain

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MOUNTAIN MAGIC AT ROSA ALPINA: CHEF NORBERT NIEDERKOFLER WITH HUGO AND URSULA PIZZININI

Delicious surprises! The most amazing Michelin starred cuisine restaurant in a tiny, picturesque Italian village with a population of 750! That it is located in the worlds most dramatic and dazzling Dolomite mountains in Italy which are bathed in brilliant summer sunshine and sparkled with wild flowers magnifies the deliciousness. I shot this fun photograph in the unique chalet-within-the-hotel Rosa Alpina terrace garden where the brilliant Two Michelin starred and highly awarded Chef Norbert Niederkofler full of fun and genius kneels down to Hugo and Ursula Pizzinini who redefine the art of hospitality. In their family owned over seven decade old Rosa Alpina they make all guests feel like family.  Here comfort, luxury and high-tech meld together  in every exquisite detail. From the super-stylish  Zeno chalet within the hotel, the bio hamam, yoga studio to movie theatre and ofcourse St Hubertus, the two Michelin-starred restaurant.

It is here that their two Michelin starred restaurant (the only one in the region) St Hubertus has been magnetizing global gourmets.

MICHELIN MOUNTAIN MAGIC

There is magic in Chef Norberts hands. “The best things are the simple things but at the same time also the hardest things to do” he says as he drives me to meet the producers from whom he directly sources milk, cheese, yoghurt, vegetables and more. “Cook the mountain” is his philosophy and local sourcing is the foundation. Having honed his skills and style under maestros around the world, it was 1993 that Chef Norbert set up St Hubertus in Hotel Rosa Alpina where he continues to dedicate  his cuisine to the local mountain range, using ingredients produced in the Dolomites.

News spread of this ‘Cook the Mountain’ philosophy, as it came to be known, and in 2000 the restaurant won its first Michelin star. ‘We use twenty-five different kinds of carrots throughout the year and an almost endless variety of herbs including amaranth leaves, sorrel, wild onion and celeriac,’ he explains. ‘The most natural ingredients are the most important.’ He tells me this as we drive to meet these producers, I am fascinated and charmed and can fully comprehend the huge number of accolades Chef Norbert and his restaurant have been showered with.

Indeed, his philosophy of “cook the mountain” shines through in his  “simple, clear and clean” cooking, where he skillfully combines only a maximum of 3 or 4 Flavours. His brilliant beetroot gnocchi plump with the surprising horseradish cream, barley risotto with black garlic are some of the vegetarian dishes   that dazzle. I have many of his recipes and happy to share them with you. Please instagram, tweet@rashmiudaysingh  email rashmiudaysingh2016@gmail.com

CARE’s – THE ETHICAL CHEF DAYS

Making a global mark is Chef Norberts forte… Other than writing bestselling books, being the only Italian chef invited to the World Gourmet summit, organising the Chef’s Cup in San Cassiano,  cooking for Lufthansa Sky Gourmet (LSG)

It is now  CARE, Ethical chefs which in it’s very first edition (in January this year) already has already magnetised the worlds greatest chefs. CARE, set up by Chef Norbert with Paolo Ferretti and Michelin starred chef Giancarolo Morelli,  brought together , 5 continents, 20 nations, 30 chefs for 4 unforgettable days.

The goal of the “CARE’s – The ethical Chef Days“ project is to bring together chefs and people from around the world who all share a common vision: a new, innovative, sustainable and ethical approach to food.

It is a new way to teach adults and children, to raise awareness and encourage respect for nature, to promote environmentally friendly attitudes, and to show how to experience our environment without misusing it. From round table discussions on  the future of food and nutrition and discussions on sustainability, ethics and development, to cooking masterclasses, and lunches in Cook the Mountain style, guided food tastings, wine tastings, wine and infusion tastings and more. The gourmet Gala dinner marks the highlight where the brilliant chefs prepare a gourmet dinner using ingredients that are usually considered “waste”, turning them into culinary delicacies.

Proof that (almost) all parts of raw ingredients can be used and that haute cuisine is not made only with expensive and exotic ingredients, but it can and must be sustainable and educational. The next edition of CARE is scheduled to be in January 2017 in the very same charming San Cassiano village with it’s population of 750 inhabitants which will magnetise the world here with Chef Norbert’s “cook the mountain” philosophy. Whoa! Mountain magic at it’s best!

Energy Cuisine

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MAKE FOOD YOUR MEDICINE: DR BENEDETTO REISCH & CHEF KARSTEN WOLF TELL US HOW.

A request. Please take a look at the photograph I’ve shot in the kitchen of this state of the art, medical spa. What you see being extruded from the machine is zucchini and it will be used to make “spaghetti”. And here’s the most crucial part, along with the brilliant chef Karsten Wolf  is the highly qualified and experienced Doctor Benedetto Reisch the dynamic medical Director of the world famous Lanserhof. And this is exactly how the food and the recipes have evolved here…70 chefs and as many doctors did scientific research  together and created the recipes. I’m sure you’ll agree with me that, nowadays, there are as many theories about which foods to eat as there are foods. Confusion, confounded. Whats good one day is declared to be a villain the next day.

Finally, here’s the final word and it is born out of hard core research. This comes from Germany, from the leading Lanserhof medical institution, which has been at the forefront of cutting edge research and most interestingly is based on a symbiosis of traditional naturopathy and state-of-the-art medicine treating both mind and body.

Having blazed trails for thirty years, Lanserhof is Europe‘s leading centre for regeneration and preventive medicine. Lanserhof medical spa, the oasis of regeneration  is perched on the mountainside overlooking meadows, forest and Lake Tegernsee.

It is based on the Classical Mayr Medicine, genetic diagnostics, energy and information medicine and quantum physics with the age-old wisdom of healers, As the dynamic and charming Dr Benedetto explains, “Dr. Franz Xavier Mayr was an Austrian naturophathy physician and researcher, who developed early recognition diagnostics and therapy to cure what we call today chronic lifestyle illnesses”. Here’s the important point,   …The focus is on the digestive system and food.

LANS MED CONCEPT

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:

1. Rest: Recovery and regeneration of the digestive system

2. Cleansing: Detoxifying and de-acidification of the body

3. Training: Training to achieve a change in lifestyle

4. Substitution: Individual supplementation with vital substances

The therapy activates each person’s basic healing process especially for nutrition-related health problems and brings the metabolism back to balance.
WHAT ? WHY ENERGY CUISINE?

It’s high energy,  it’s easily digested, good health and pleasures of the palate are not mutually exclusive. Energy Cuisine reflects the state-of-the-art research findings of nutritional science, yet still places great emphasis on regional, organic and fresh produce cooked in gentle, product protecting ways.

Energy cuisine results in a strong immune system. Plenty of energy, since there are no heavy hard-to-digest foods that make you sluggish and tired. It provides an ideal balance in the acid/alkaline foods. Through nutrition along Energy Cuisine guidelines, great care is taken to distribute mealtimes correctly over the course of the day.

Burdening the system in the evening is avoided, so it results in sound sleep. Reduced allergies, since fresh produce is used. It results in Healthy blood pressure and of course Enjoyment – without a guilty conscience.

WHEN?
Optimum nutrition at the right time reinforces natural metabolism phases,  turning food to energy. The upshot: better digestion, higher energy quotients, which in turn stokes up the combustion process.A heavy breakfast in the morning? Why?

Our enzymes (protein molecules that control metabolism) are very active Cortisone, adrenaline and thyroid hormones all attain their highest levels during these hours. So what you eat during this period is assimilated really well. Breakfast is the only meal at which heightened carbohydrate consumption does not cause you to put on weight. Give your body high value protein, vitamins and minerals from fresh fruit and vegetables in the morning. Lunch between 12 and 1,30 pm and dinner before 6,30pm is recommended.

The importance of drinking plenty of water underpins the concept of Energy cuisine. It aids in regulating body warmth, further digestion and cardio-vascular functions and remove toxic and damaging substances from the body cells.

It is advisable to drink about 2 liters of water daily.  However for thirty minutes before and after eating, one should not drink. Water dilutes the stomach’s digestive juices and can lead to chronic digestive problems.

HOW?

You’ll be amazed at the difference eating slowly and mindfully can make. This is one of the most important principles. Not only  do you taste each and every ingredient and enjoy it but you digest it all and have a good digestion and great energy.

ENERGY CUISINE RECIPES

The chef has very generously shared some of his amazing energy cuisine recipes. Last fortnight, I was flooded with requests for the Agar agar and detox biryani recipe. Sorry for the delay in sending them to you will do so in the next few days. Should you need Energy cuisine recipes, please instagram, tweet @rashmiudaysingh email rashmiudaysingh2016@gmail.com

Recipe for energy

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Energy cuisine: Chef Karsten Wolf with Dr Benedetto Reisch.

I’m on a quest. As a food critic I not only research (read eat) and write about whats delicious and assess the worlds best restaurants as regional jury chairperson of international academies but am on a mission  to find out whats the final word on what to eat. How to eat and when to eat. And here in the spectacularly beautiful Bavarian mountainside overlooking meadows and forests I find my answers. Its at the world famous Lanserhof medical institution,  which has been at the forefront of cutting edge research and is based on a symbiosis of traditional naturopathy and state-of-the-art medicine treating both . It is based on the classical Mayr medicine and the digestive system and food plays a very important part in it.

The photograph I shot just outside the dining room says it all… Along with the brilliant chef Karsten Wolf who specializes in “Energy Cuisine” is the highly qualified and experienced Doctor Benedetto Reisch the dynamic  medical Director. And this is exactly how the food and the recipes have evolved here…on the basis of research of 70 chefs and as many doctors.
Here I am learning not only the basic principles of what, how, when to eat but also meditation, hypnotherapy…you name it. Attending superb cooking and  baking classes and collecting “Energy cuisine” recipes too. should you need them please email rashmiudaysingh2016@gmail.com

Mountain Magic

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MICHELIN-STARRED PICNIC WITH CHEF NORBERT NIEDERKOFLER, URSULA AND HUGO PIZZININI.

Mmm what a multi-dimensional feast for the senses: Michelin starred cuisine in the worlds most dramatic and dazzling Dolomite mountains in Italy bathed in brilliant summer sunshine and sparkled with wild flowers. I shot this photograph on our Sunday picnic in the mountains, where the brilliant Two Michelin starred and highly awarded Chef Norbert Niederkofler  cooked up a memorable feast. He is flanked by Hugo and Ursula Pizzinini who redefine the art of hospitality. In their family owned over seven decade old Rosalpina they make all guests feel like family.  Here comfort, luxury and high-tech meld together  in every exquisite detail. From the super-stylish  Zeno chalet within the hotel, the bio hamam, yoga studio to movie theatre. All this in their hotel in San Cassiano  a tiny village with a population of 700.

It is here that their  two Michelin starred restaurant (the only one in the region) St Hubertus has been magnetizing global gourmets. There is magic in Chef Norberts hands. “The best things are the simple things but at the same time also the hardest things to do” he says as he drives me to meet the producers from whom he directly sources milk, cheese, yoghurt, vegetables and more. “Cook the mountain” is his philosophy and local sourcing is the foundation.

As  also “simple, clear and clean” where he skillfully combines only a maximum of 3 or 4 Flavours. His brilliant beetroot gnocchi plump with the surprising horseradish cream, barley risotto with black garlic are some of the vegetarian dishes   that dazzle. I have many of his recipes and happy to share them with you. Please emailrashmiudaysingh2016@gmail.com

Detox biryani to Yoga massage

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HEALTH PIONEERS HENRI AND DOMINIQUE CHENOT IN PALACE MERANO

Nutritious is delicious, healthy is tasty, is that possible? Yes! here in this century old luxurious Italian Palace Merano it is. Its here, that for  the first time ever that I have the most flavorful detox biryani and the most relaxing, stretching yoga-massage. Over the decades, the super-luxurious Palace Merano has been magnetizing global royalty  to sportsmen, the super-stylish fashionistas to the those in need of healing…it also has a huge share of the well-known Indian clients too.

Here in this high ceilinged chandeleried palace in the picturesque spa town of Merano my physical and mental well-being is being harmonized to peak levels. My energy channels are being reactivated and detoxified with exclusive techniques. And here’s the best part, the food is a masterpiece of art and taste, it blitzes my tastebuds and yet is calorie controlled and vegan. Henri Chenot’s biontology, a scientific discipline that combines Chinese systems with the Western ones is working magic. As do  Dominique Chenot’s detox and biolight diets based on flavor, taste and the 5 elements of Chinese medicine. Its an absolute delight to meet  both the charming and dynamic pioneering health gurus behind this… and to get an insight into “biontology” and the principles of healthy eating. It’s been my life-time search, through my 15 years of weekly columns on health and TV shows to find out how to and what to eat to continue to enjoy great health. After all I don’t “eat to live” I “live to eat” and eat for a living too. Im here, getting my answers. Time to rejuvenate, celebrate…

P.S. Should you need Chenot recipes I can mail them to you, or you can download them from Amazon.

A dream come true

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PIONEERING HEALTH GURUS…DOMINIQUE AND HENRI CHENOT and their amazing gourmet vegan fare.

It’s the ultimate dream: to love food, enjoy it, and still remain fit and healthy and forever young. For most of us, that’s what it remains: a dream.

It’s doubly difficult for me, because as a food critic who has eaten her way through 37 books and countless columns, it don’t “eat to live”  “I live to eat” ( Literally too).

So its been a lifetime search for me to find the balance and the answer. Im on a continuous search… having written weekly health columns for 15 years and  scripted, directed, produced and anchored a weekly TV show on health blessed me with the opportunity to  spend time with brilliant experts in the medical field. From Deepak Chopra in LA to our Ayurvedacharyas at home.  I questioned them relentlessly, chewed on every single answer they gave and digested it. I continue to  zig zag the world in my quest…here’s the latest on the greatest…

EUREKA

It is here, in this  luxurious, historic Palace Merano, in the picturesque  Italian spa town of Merano that I get my answers. Here luxury combines with high-tech and scientific principles behind  this ultra-royal pampering deliver great health and energy.    It’s the dynamic and charming couple  and global pioneering health gurus Dominique and Henri Chenot ‘s Chenot Method  that hits the sweet spot. Having majored in Anthropology, Philosophy Chinese Medicine, as well as Bio-Energetic Psychology and Naturopathy (natural remedies to cure illnesses) Henri Chenot created the first of a series of phytocosmetics and phytotherapy laboratories.

In 1999 Henri Chenot created Biontology, a new concept for studying the evolution of psycho-physical ageing.It reconciles contradictions, takes within it’s sweep the union of Chinese and Western medicine and aims at achieving  balance between body, mind and soul.  This slows the ageing process, to eliminate toxins and tiredness at all levels: physical, sensory, emotional, mental and physiological. Food and digestion are at the heart of this.

FOOD BE THY MEDICINE

Unbelievable flavor and color, presentation and taste…hard to believe that it is calorie restricted, nutritious and vegan fare. Behind it is the brilliant and knowledgable Dominique Chenot.

Nutrition is at the heart of the experience with a mostly vegan diet being adhered to and with strict calorie control, between 800-1000kcals a day.  The chefs weave magic and instead of feeling deprived you feel pampered and coddled.

DOMINIQUE CHENOT’S TIPS

Eating and drinking for health

  • Fruit : ofcourse we all know about the importance of fruit and its  detoxifying effect. Its naturally rich in potassium and minerals. But did you know that fruit is best eaten before meals? digestion is much faster if the fruit is eaten on it’s own? If you eat it after a meal it will tend to stagnate in the stomach.
  • We all know sugary drinks are not good, but did you know that fruit juices are not either? It is beneficial to  the whole fruit. When eating cereals it is best to accompany them with water and lemon.
  • Be careful not to eat too many raw vegetables, because they tend to cause swelling. Go for vegetable soups, which moisturize the body and furnish a good supply of vitamins.
  • Breakfast is not optional. If you’re going to use your car you fill up with first to avoid being stranded…eat lighter at dinner.
  • Hold the salt! Try using herbs or spices, fresh if possible. Drink plenty of water!

DETOX BIRYANI TO YOGA MASSAGE

Its here, that for  the first time ever that I have the most flavorful detox biryani and the most relaxing, stretching yoga-massage. Over the decades, the super-luxurious Palace Merano has been magnetizing global royalty  to sportsmen, the super-stylish fashionistas to the those in need of healing…it also has a huge share of the well-known Indians. I personally know three of the leading industrialist families (who prefer not to be quoted) who come back twice a year.  Its an amazing experience …energy meridians are checked and energized, daily mud baths, jet-hose showers, celllular resonance therapy,  massages using the Chenot method and along with all this there’s a hi-tech laboratory for instant diagnostic results. And the most amazing gourmet vegan food, served in super-plush surrounding. A stay here helps you jettison kilos of weight and heavy psychological stress too. Helps you rejuvenate, celebrate…

P.S. I have specially got the detox biryani recipe and also Dominique Chenot’s favorite Agar-agar recipe. (you can also download plenty from Amazon) Should you need the recipes, please instagram, twitter @rashmiudaysingh emailrashmiudaysingh2016@gmail.com

Paradise Found

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The famous detox egg, Chef chef Jean-Luc Lefrançois, Geraldine Maiale in the South of France.

All my senses are being pampered here. If there is paradise on earth, this is it. This is it. Not only is the sun-soaked, glamour drenched south of France, breathtakingly beautiful, the historic Chateau St Martin in the 35 acre park the pinnacle  of luxury but even it’s chef conjures up food that is as wickedly delicious as it is wholesomely nutritious.. Like the original detox egg that  maestro chef Jean-Luc Lefrançois (please see photo) has innovated and evolved over the years. Infact, as the ever-helpful Geraldine Maiale explains as she translate,  he has a whole Detox menu that dazzles, be it Carrots flavoured with lemon balm or Carpaccio of pineapple and kiwi.

All this in the site dating back to Roman times and which a little later  played host to the Bishop of Tours in the year 350 A.D. and kept his name from that time on.

In the stylish restaurant I trip out on delicious  masterpieces while overlooking the stunning views of the South of France. Every square inch of Chateau St Martin bristles with style and comfort. And chef Jean-Luc Lefrançois’s exciting background, be it in gastronomy or in sport ( champion of triathlon, skiing and  biking) has me thrilled. Even more, because he has shared the Recipe for his famous “Detox Egg” should you want it please instagram, tweet @rashmiudaysingh email rashmiudaysingh2016@gmail.com