Pune’s Effingut opens in Colaba (in place of Alibaba). Effingut serves up comfort, music, and fun and that’s why it is buzzing and mobbed. And that explains why even on a weeknight it’s Effingut.
Please read my full review on whatshot.in
THE MAHARAJA OF GERMANY
Q: What do the Maharaja of Patiala, Einstein, Berlin currywurst (curry sausage), Michelin starred meals and singing bowl healing, have in common? Ans: Berlin’s magnificent, over a century old legendary landmark Adlon. The world distils itself on my plate here amid outstanding culinary talent, luxury, old world graciousness and modern high-tech. Renowned as one of Germany’s finest hotels, since 1907, it truly has been the Maharaja of Germany. Under the same roof, I get a taste of the local Berlin signature Currywurst, an uber gourmet two Michelinstarred meal and also flavorpacked Pan Asian dishes. I not only taste but also request recipes of these. And how do I taste the Indian connection? By requesting Vijay Kumar Vyas to do a healing singing bowl meditation for me. 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, knowledgable Sabina Held and the celebrated chef Hendrik Otto of the two Michelin starred restaurant, Lorenz Adlon Esszimmer and request their Vijay Kumar Vyas to do my favourite tree pose.
This is when I get to know of about Albert Einstein, Angelina Jolie, Charlie Chaplin to Barack Obama who stayed here.
BERLIN’S CURRY SAUSAGE
I remember shooting (several years ago) for my TV show in Berlin and tasting the Berlin currywurst. The history of this sausage dish dates back to 1949. Herta Heuwer prepared the very first currywurst in her snack stand in Berlin-Charlottenburg when mixing a sauce consisting of tomato paste, curry powder, Worcestershire sauce. Though this was not a favorite of mine, the Adlon version of currywurst delighted. I ate mit in their Restaurant Quarre while sitting outside on the terrace, within airkissing distance of the landmark Brandenburg gate, I tasted the “Adlon-Currywurst”. Here, the talented Chef Michéle Müller offers local specialties and
international classics with a modern twist.
Recipe „currywurst“ sauce
2 pieces onion
3 stems lemongrass
10 pieces lime leaves
4 pieces thumb-sized ginger
½ piece garlic
5 pieces star anise
2 grams cumin
10 pieces cloves
3 tbsp. curcuma
2 tbsp. curry powder
1 litre mango puree
1 litre Coca Cola
10 litre ketchup
Cut the onions into cubes and sauté together with the flavors and spices.
Douse with mango puree and Coca Cola and reduce them.
Fill it up with ketchup and bring to a simmer. Cover the sausages with it. Serve.
Delicious surprise! Tasting awesome Asia’s culinary diversity in Berlin. Right here in The Adlon’s restaurant “Sra bua by Tim Raue”. Here, the brilliant head chef Kai Weigand, serves up modern Pan-Asian cuisine executed with seasonal produce. I taste his creations, simple, light and intensely flavorsome, precise with a perfect balance between sweetness, acidity and spiciness. On my request, Chef Kai shares the recipe of the amazing Wasabi prawns, should you need it please email me email@example.com as it is too lengthy to reproduce here.
HIGH END GASTRONOMY
Dazzling mastery of the culinary arts “tradition eats modern”. Any wonder that Adlons restaurant Lorenz Adlon Esszimmer has been showered with two prestigious Michelin stars and a huge number of other awards? The European-inspired, imaginative and contemporary creations, it’s classic menu is reminiscent of the hotel’s illustrious past delights. ‘Adlon-style fillet of sole’ the famous ‘Canard a la presse’ are Chef Hendrik Otto s masterpeices.
Here, I have an amazing meal of vegetarian masterpieces too. This, since Im researching vegetarian dining in Berlin. Masterpieces of flavour and texture dazzle.
CHENNAI S CULINARY HOME-TALENT
Delicious talent! Ever since last fortnight when I wrote about our Whatshot Tasting session, Ive been flooded with reader- queries about details of the home-bakers and caterers who attended it. I flag off the series with the youngest, the talented and committed 18 year old Ranjani and Akhil’s superb HerbiStore. Absolutely loved their creations and was even more thrilled to know that theyre all vegan, sans white sugar too. Guiltfree feasting on intense chocolatey“Peanut butter cups”. Needless to add the protein rich peanut butter is homemade. Couldn’t stop eating the Fudge Brownie in a jar and the Cookie dough.You can order on
DMs and retailing
Perched opposite the Opera House, Botanica is a 65 seater modern, bright, cheery and tile-floored space. The interiors are a mix of classic and contemporary with floor-to-ceiling glass windows. Read my detailed review on whatshot.in
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!
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!
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.
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 firstname.lastname@example.org.
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.
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