Vegetarian

PATIALA IN BERLIN

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Jai ho! In Berlin’s magnificent, over a century old legendary landmark Adlon, there’s a beautiful Indian connection. Not only did the Maharaja of Patiala stay here regularly, ( as did and still do global royalty, heads of state, Hollywood and Bollywood superstars) but he also gifted Adlon a priceless elephant fountain (please see photograph) which occupies pride of place  in the throbbing heart of the hotel. In front of this elephant fountain I catch up with the charming, knowledgeable Sabina Held and the celebrated chef Hendrik Otto of the two Michelin starred restaurant, Lorenz Adlon Esszimmer . Here I have an amazing meal of vegetarian masterpieces too. This, since  Im researching vegetarian dining in Berlin. Masterpieces of flavour and texture dazzle as I dine with Bandana Tewari (who is here to address Ethical fashion at the Berlin fashion week). I taste it all. Including the comfort cuisine, as I  wallop the signature Berlin currywurst  in Adlon’s other restaurant.  In fact Adlon offers it all, including yoga sessions, singing bowl healings, meditations and more by Vijay Kumar Vyas. Jai ho!

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Michelin starred Chef Hendrik Otto, Sabina Held, Vijay Kumar Vyas in front of Maharaja Patiala’s Elephant fountain at the historic Adlon.
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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!

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World’s best chef Daniel Humm and his favorite dosa.

GOODNESS REDEFINED

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Can such deliciously addictive food be so healthy (Vegan,ovenroasted,no sugar, no oil and preservative free)? Not only healthy but for a great cause too. Home made by the Helping Hands Foundation which  raises funds for the Accommodation Project for kids who live on the street with their families during treatment for Cancer 

Thanks  fashion designer extraordinaire Rakhee Grover Jain who’s been a regular buyer of the dedicated Madhavi Goenka s “Helping Hands” home made bags of goodness for introducing  them to me.  Cant stop eating these crunchy organic heavenly handfuls  made by a delicious social enterprise that redefines goodness.

Ph 9820129535

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Raakhee Grover Jain and Helping Hands Madhavi Goenka.

 

 

VEGETARIAN HONG KONG

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It’s a challenge. Ferreting out vegetarian restaurants  in the world’s highest meat and seafood consuming city. And yet here we are in the pure vegetarian Japanese Isoya tripping out on their unique creations. My gorgeous guests are vegetarians too, like the forever helpful, committed to social causes, high profile Hong Kong based Malti Dialdas and the internationally known brilliant journalist, soon to be author Gayatri Shah. Together with the lovely Diane Won, former  finance professional we have a fun  lunch. My vegetarian research gets very exciting as I  lunch with  Bobsy at his pioneering  vegan “Mana”, David Yeung’s “Green commons” taste the “ Beyond meat burger” dine at Peggy Chan’s “Grassroots pantry” and wow what superb dimsum at the all vegetarian “Lock cha” located in lush garden. Plenty of vegetarian-friendly high-end dining too, like the Michelin starred Amber, Otto e Mezzo,  Duddells and Forum where the 86 year old legendary chef still cooks. “New Punjab Club” actually serves up balle balle food. Uber glamorous stylish Bonnay Gokson’s  “Sevva” magnetises the whos who and here (thanks to Malti) I taste amazing Asian dishes and dosa too. Vegetarian Hong Kong preens with high octane  oomph and glamor!!!

PS Please share your favourite Vegetarian Hongkong restaurants rashmiudaysingh18@gmail.com.

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Gorgeous vegetarians Gayatri Shah, Malti Diladas and Diane Won (standing) at ISOYA.

Hot, Haute Parisian Paradise

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Haute cuisine and haute couture are being seamlessly celebrated here. And Im overjoyed that “naturalness’ cuisines’ vegetarian masterpieces are not only being created in Michelin starred maestro Alain Ducasse’s shimmering restaurant located  in the iconic couture landmark Plaza Athenee, but even our very own book “A vegetarian in Paris” (A Times group book publication) is being appreciated.This by the dapper Francois Delahaye who helms this landmark and the charming Isabelle Maurin. Ducasse’s “naturalness cuisine” with the help of his chef Romain Meder is not only healthier and more natural, more respectful of the Planet but it dazzles with flavour and taste. Therein lies its memorable magic.

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In the iconic Alain Ducasse au Plaza Athenee…Francois Delahaye and Isabelle Maurin.   

Review: TANTRA

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Jains and vegetarians,  looking for a swish ambiance  with decent traditional regional food (and booze)? Not too fussed about gourmet and modern versions? This way please. Tantra is your new mantra.

Read my full review on whatshot.in

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At the new vegetarian Tantra: Raageshwari Loomba, Sunil sheth and Mythily Katsaris.

 

BREAKING FOODIE NEWS

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Foodies please note, a few weeks ago, the prestigious Michelin guide has made its entry into Bangkok. And while Im here Im determined to eat my way through the Michelin starred restaurants. Starting at the very top two-starred Michelin and right up to the street food Jay Fei who has been conferred a Michelin star.

 

FRENCH FINESSE

Dish after dish has visual and gustatory starbursts. And wow! there is vegetarian caviar too, sublime in taste and texture: a vegetarian’s dream come true. Here  the brilliant chef Arnaud Dunand Sauthier dazzles.  

My sparkling starry meals in Bangkok begin  at the legendary epitome of French fine dining, the best  in Thailand (since 1958) Le Normandie. It is truly a connoisseur’s fantasy of splendid cuisine, impeccable service and elegant ambiance.

The tiny gem like amuse bouches implode with flavour and texture. I love the fact that the distinction of many dishes is a judicious intricacy, the strength of others is their focus: how intensely they taste of their central ingredient, like the seabass. And the airy and light Grand Marnier mousse is easily the best in Thailand. It elevates my Michelin starred meal even higher. From the starred French fine dine I go to my other favorites, the British High tea and the Thai Restaurant in the 141 year old historic Mandarin Oriental, But before I do that I request the chef for the recipe of the  vegetarian caviar.He sets it in an empty caviar tin. If you cant find one, then any small tin will do. You need cauliflower, spring onion, veg gelatin and a little mayonnaise. No quantities are being given as it depends on the size of the tins you use to set it.Peel the extremity of the cauliflower then chopped finely. Blanched for 1min then refresh in ice bath.

Mix with the chopped truffle ( if not available, use mushrooms), sliced spring onion. Let mixture macerate for 4hrs.

Make the jelly with

cauliflower

and veget gelatin

Roast the cauliflwer until brown color then add water to cover it. Cooked for 2 hrs.

Pass the liquid through a cloth then put the gelatin

Put the cauliflwer couscous inside the box then cover with the jelly.Let it set and finish with some mayonnaise

BRITISH HIGH TEA

It is here in it’s  elegant and historic “Authors Lounge” that I sip (literally too) over a century of legendary literary history.   I enjoy the classic British High tea. It is here, in Le Grand Dame  that the world renowned authors (Somerset Maughm, Noel Coward ) have lived and immortalised it. Dapper dynamic Australian Gregg Lidell who continues to helm this landmark orchestrates everything to perfection, everhelpful  Karn Puntohong epitomises best of Thai hospitality. It is here, that the very gifted Patisseur  Christophe Sapy constructs (the only suitable word for his amazing work) cakes. Each one a work of art. And his pastries seduce, Through it all we nibble on superlative finger sandwiches (cucumber,chicken, ham). Outstanding pastries, tarts, madelienes and a meltingly, rich, chocolate cake. And the most delightful scones with clotted cream and  rose petal and pomelo jams.

And oh! That amazing sourdough bread, freshlybaked and crusty on the exterior and soft and warm inside has me asking for more. The gifted young Danierl Texter not only takes me to the amazing treasure trove of freshly baked bread, cakes and pastries but also shares the recipe of an easy to make bread at home. Should you need it, please email me rashmiudaysingh18@gmail.com

HIGH ON THAI

It is here too, that Bangkok’s finest Thai restaurant beckons. Time is standing still as I gently glide down the gleaming “River of Kings”. We do so in a beautiful wooden-carved long tail boat. At the other end of the bank  Sala Rim Nam, an exquisite restaurant serving authentic Thai food awaits me. But that is yet another story. A delicious one too!

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At Michelin starred Le Normandie Chef Arnaud and karn Puntohong and the vegetarian caviar.

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Give us this day our daily bread: Chef Daniel Texter.
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The art and craft of cake making: chef Christophe Sapy.

Veggie Wows in Hollywood

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I’m rejoicing! My ongoing global research on gourmet vegetarian food just got more exciting. In the past few months I’ve tracked the best of the best vegetarian in Japan, China, Russia, Austria and now in the capital of glamor and films…Los Angeles. I’m feeling like a million dollars as I report from a charmed frontier (Hollywood, where else?) where fantasy is blending into reality, and that too in it’s beloved and iconic landmarks. Both close to each other in the glamorously beautiful Beverly Hills. Every square inch of both bristles with star power. Both are the haunt of Hollywood and the global who’s who. Both are legends…

GLOBAL LANDMARK

In this legendary landmark, glamor and luxury drips in every practical detail and human warmth marks every hi-tech comfort. The iconic Beverly Wilshire “Pretty Woman hotel” (the movie was filmed here) turns ninety at the close of this year yet continues to rock with a youthful rhythm and beat.

Star spangled Hollywood dines, meets and stays here, it is also officially on the National Register of Historic Places of the United States. Superstars such as Elvis Presley, Warren Beatty and Steve McQueen have all lived in this luxurious landmark. As does our very own Bollywood. Over the years, I’ve had salad with Priyanka Chopra, muesli with Anil Kapoor and steak with Javed Akhtar here. A favourite of Amitabh Bachchan, Shah Rukh Khan, Preity Zinta, Anil Kapoor, Hrithik Roshan, Karan Johar and others.

I love to soak in the cool sunshine in BLVD, their patio restaurant on the stunning sun-drenched, Rodeo drive designer boulevard to the world. I feast on the brilliant chefs freshest of seasonal California and watch the sun bronzed greek gods with their six pack abs and la-di-da babes with endless legs glide by. And today am doubly delighted: their  brilliant new executive chef is not only our very own Samir Roonwal but he especially cooks up some delightful pure vegetarian dishes which sparkle with the Californian and  Indian touch. Having worked in world famous kitchens and had the who’s who eating out of his hands Samir is now creating culinary magic here.

And it is here in BLVD, ( voted top “Power Tables” … Wall Street Journal) that I catch up with him as well as the dapper, high-energy Ben Trodd, who not only helms this landmark, but also spearheads nine other superb hotels. This discerning gourmet, well-travelled Vice President wears his success and his designer suit with equal panache. We trip out on the Crunchy okra smeared with the velvety dip, which makes for the perfect cocktail snack and I request chef Samir to share the recipe with us. After this the gorgeous Lauren Dutton Breen takes me up to show me Los Angeles very first “Glamping” site.

But that another exciting story…

P.S. Within this hotel itself is yet another superb restaurant CUT by America’s high-priest of cuisine Wolfgang Puck. It specialises in non-vegetarian food. A short stroll away is his landmark Spago, where I taste yet another veggie wow.

Chef Roonwal’s Crispy OKRA

Serves 2

Ingredients

2 cups: Okra Julienne

1 tsp: Toasted Cumin seeds

1 tsp: Chilli powder

1 tsp: Dry mango powder

1/2 cup: Chickpea Flour

1 tsp: Onion Seeds

1/2 tsp: Turmeric powder

Salt to taste

Method:

Wash okra well, dry them out completely and Julienne them.

Add all the dry spice powders and seeds, along with salt, to the okra.

Toss them well till incorporated and set it down for 5 mins.

Then sprinkle chickpea flour on top (start with a few tbsps). Mix them well. Add a few tsps water so the okra gets coated with the flour.

Deep fry them in oil. Serve hot.

Ingredient: Julienne Okra, Spiced Chickpea Flour, Dry Mango Powder

Garnish:  Pomegranate Seeds Fresh, Mustard Flower, Micro Cilantro

PUCK’s PARADISE

He has recently received his own star on the Hollywood walk of fame. So when this superstar celebrity chef, restaurateur, and occasional actor, Wolfgang Puck takes three hours off his busy schedule to lunch with me its celebration time. We do so in his three decades old landmark Spago which continues to play host to the who’s who of the world, to Oscar premieres restaurants and more. Wolfgangs catering services, cookbooks and licensed products are in great demand. We chat about his 27 (and counting) restaurants around the world and I trip out on the outstanding vegetarian tasting menu.  Though Wolfgang Puck is single handedly responsible to introduce gourmet pizzas to the world and his signature dish at his original restaurant, Spago, is House Smoked Salmon Pizza, he continues to introduce flavours from around the world.

Today, his brilliant young chef Tetsuya cooks up an amazing pumpkin baked in salt, tangy sweet plaintain salad served in a half coconut, a parmesan marshmallow and beetroot cookie flag off our multi-course vegetarian lunch which ends with a light and bright melon dessert. And in Wolfgang Pucks Hollywood flagship restaurant in Los Angeles, their Japanese chef cooks up the most deliciously creamy (hold your breath) baingan bharta. And my joy comes full circle.

And The Oscar Goes To..

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Whoa! A gourmet pure vegetarian and vegan menu in Hollywood Roosevelt, the very heart of Hollywood itself. Here, Hollywood history lives, breathes and dazzles. It was here that the first Oscars were held in 1927, it has the “Hollywood Walk of Fame” at it’s feet and is within air kissing distance of the iconic  “Dolby Theatre” where the Oscars are held. Marilyn Monroe lived here, by this poolside. It is right here that along with Andrea Escobar, I get a taste of the brilliant chef Josh Eden’s vegan creations (including the bagel and lox made of carrots and tofu). Having opened over 30 restaurants around the world Chef Eden is all set to add this delicious vegetarian, vegan dimension here. Don Jacinto who helms this iconic landmark ensures that all normal people are treated like movie stars and movie stars like normal people. Therein lies the magic!