Come feast with me. Feast on a banquet of culinary experiences. Of refreshingly unusual and unique experiences. From one served under the skies and trees to another in the depths of the boiler room. All these in Sri Lanka’s “little England” in the misty beautiful mountain town of Nuwaraelya’s Grand Hotel. Interestingly, long before Nuwara Eliya became the famed Hill station of Sri Lanka, folklore has it that many epic events of the Ramayana happened right here. The early 19th century British planters transformed it into “little England” and Sir Edward Barnes, Governor, built the beautiful bungalow which eventually expanded and became the Grand Hotel. And today this over a century old iconic landmark continues to magnetise the international traveller with it’s sprawling dining facilities, spa, pool, leisure activities et al. But fascinatingly enough continues to reinvent and reimagine many a feasting option.
GOURMET IN THE BOILER ROOM
Tracking global gastronomy is a fun job, but this one experience (in a 127 year old boiler room in the Sri Lankan mountains) takes the cake. It was here in this boiler room of the iconic Grand hotel Nuwaraeliya that the distinguished looking Boilerman provided an unending supply of hot water throughout the day to enable the aristocratic British guests to bathe. After almost nine decades of burning tree logs to keep the water hot, a diesel-fired boiler was introduced. It still keeps the water hot, but there is no dust or soot. It is here, that the celebrated Chef Priyantha serves up a unique dining experience: delicate carpaccio to luxuriously creamy cake. Within the depths of the kitchen they set up a Japanese Teppanyaki table. A violinist plays while the chef conjures light and delicious dishes. On my request the chef shares the recipe of the tasty and unusual Doriyaki pancake.
Gems of delicious wizardry parade with panache. “Unique dining experience” gets redefined.
100 grs Wheat Flour
01 tablespoon Sugar
02 tablespoon Bees honey
01 tablespoon Mirin Vinegar
70 ml Milk.
Pan fry this batter into a pancake.
200 grs Whipped Cream, Chocolate Sauce with Ice Cream.
Optional…10 grs Green Tea Powder / Sweet red bean
BRIT-SRI LANKAN HIGH TEA
I salute Duchess Anna of Bedford for having sent out the invite for “tea and a walk in the fields” over a hundred and fifty years ago. The lovely lady set in motion High tea, the most dainty of all culinary traditions. Over the years, I’ve been sipping and tasting my way through many a high-teas across UK and Europe. From London’s grand historic hotels, The Ritz, The Dorchester, The Lanesbrough to The Ritz in Madrid and The Ritz in Paris.
Which Tea ceremony do I get most high one? The Chinese tea ceremony “Yumcha” server fills the cup just over half way, because the Chinese believe the rest of the cup is filled with friendship. The Japanese tea ceremonies of the Chanoyu, the Sencha are performed sitting on the floor around a low table.
An amazing tradition which evolved with time…of tea service, side plates, bread and butter plates, cake stands, and every conceivable accompaniment, Tea gardens, tea dances , a whole code of etiquette followed. And here in Srilanka at the Grand hotel, they not only serve up an amazing grand tea under the sky, amid it’s beautiful manicured gardens but what excites me is that my most favorite Srilankan wattalpam gets a makeover into a dainty snack. Here it is
01 litre thick Coconut milk, 400grs. Jaggery
14 nos whole eggs,
Pinch of Nutmeg powder, 01 piece Cinnamon stick, 04 nos Cardomons, 150 grs Cashewnuts.
- Boil the jaggery with spices, 2. Cool to room temperature . 3.lightly beat the Egg and add to the Coconut milk. 4.Then mix all ingredients together and strain well. 5. Put in a baking dish and bake with steam for 40 to 50 minutes at 160° C.
WHATSHOT TASTING SESSION
Piggy bread…Look what I tasted in the Chennai’s most interesting and unusual whatshot tasting sessions of home talent. The very talented and lovely Deepasri Kar ‘s creative and innovative breads are in great demand. For the past seven years, her Hamaree rasoi’s Piggy shaped bread (stuffed with robustly spiced kheema ofcourse), chicken Stuffed Braided Bread have been the hotsellers. As have the vegetarian Pumpkin buns. Her large repertoire includes cookies spiked with cumin, which are a musty try too.
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 firstname.lastname@example.org 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
Please take a look at the accompanying photograph! What you can see are Chennai’s super-talented home-bakers and caterers. The youngest twosome are eighteen years old. What you cant see are their tasty and innovative creations which they brought along to our “Whats Hot Tasting Session” held a few days ago.
A SNEAK PEAK
So here it is, just a quick peak at our newly discovered foodie talent. Due to space constraint I can only give a one line intro to each. To get complete details you’ll have to wait for my friday column every fortnight. Are you particular about home-cooked fare? Looking for gluten-free? Healthful? Vegan? Pickles? Luxuriously sinful? Your search ends here. From home made probiotics to home made strawberry and gin icecream, from vegan peanut chocolate cups to prawn pickle. Each one brought their samples to taste and set them up in the hall, on the display tables graciously provided by the multi-talented chef Ajit Bangera in the ITC Grand Chola. We sipped tea and tasted each one’s creations, shot photos on the grand staircase and moved onto the lush green gardens outside, Thanks Anjali Sharma, Chef Sai Chand, Chef Ajit Bangera, Sanjukhtaa Roy, Sayani Sinha Roy for making this Whats hot tasting session possible. A memorably delicious evening.
BAGS OF GOODNESS
We just have to buy these cloth bags… bags made by women whose husband’s were farmers and who committed suicide because of drought. The sale of bags is their only source of income.
Sara koshy And Smitha Kuttaya brought these to our “Whatshottastingsession” These cloth bags are perfect to hold cake boxes, for vegetable shopping, etc (Smitha is holding one in the photograph)
Would you believe that the most delicious peanut chocolate cups, also fudge brownie in a jar, are sans white sugar and actually vegan too? We have two 18 year olds Ranjani and Akhil of Herbistore to thank for these. Baking Organic vegan chocolate cake is Smitha Kuttayya ‘s specialty. No maida, or preservative. And only Sulpher free sugar. Global theeni is her brand name and Pork chicken prawn pickle are her other specials.
HEALTHFUL …from sprouts to probiotics
You name it…alfa alfa, moong ,moth, black horsegram, brown horsegram, methi, peanuts, masoor, wheat, ragi ,jowar… Shobha Golecha sprouts it all. From organic grains and only on order basis. She also teaches and advises on various ways to enrich dishes as well as new recipes.
I’m a great believer in the benefits of probiotics. I’m excited. This is the first time that I taste home-made probiotics. Abha Appaswamy makes the most delicious and much needed Kombucha, Milk Kefir, Beet Kvass, Ginger Ale. She also makes Sauerkraut, Korean Kimchi, Hummus. All products contain live beneficial bacteria.
Snacky mood? Hungry? nothing better than munching on Seed crackers
Prathima Manikandan uses only natural sugars with low glycemic index, finest of seeds, nuts and dryfruits to make these.
WE ALL SCREAM FOR…
Get high on icecream! Literally too! Roasted strawberry in gin,
Bailey’s ice cream cake are Bhavana Arya’s signatures. Feeling particularly celebratory?
She makes Motichoor ladoo ice cream too.
Named “Intox” (short for intoxication) she adds alcohol to some but ensures that no colour or essence or sugar is used.
Jumana huzefa bakes tarts from millet and tops them deliciously with zucchini and cheese. Delightful
Amaranth cookies, Granola with almond, blueberry and gluten free oats.
Hummus fans, 24 year old Anoli Mavani not only makes ten different hummus flavors but makes the tahini at home too. Ask for her eggless whole wheat Walnut cake too.
Sweet finale? Baking is a passion with 23 year old Samyuktha Vale. The result? Most delicious
Earl grey short bread.
Baked mango cheese cake and the crazily addictive flourless chocolate cake. She also bakes Vegan desserts to Wedding cakes. Go ahead pig out…Ever had a kheema stuffed, pig shaped bread? Deepasri Kar Specialize in bread.Chicken Stuffed Braided Bread Pumpkin buns and more.
Home sick Gujaratis ask for Paruls’ classic Chundo and Methiya Keri. Many a seasonal vegetable pickle too.
Juhina Sabrina Samuel’s Andhra Chicken malabar fish konkani prawn pickles are her forte.And her wine (black currant jaggery cinnamon) is in great demand too. Home made! Ofcourse!
BE PART OF OUR NEXT WHATS HOT TASTING SESSION
Should you want to be be part of this “whats hot tastingsession” please email your details (background, specialities, pricing, home delivery, contact details) email@example.com or twitter @rashmiudaysingh email firstname.lastname@example.org Call 9884065010
I’m on top of the world. In more ways than one. Not just because Im close to heaven in this sunny cool 360 degree terrace bar. It’s the only one of it’s kind in Munich, the city of sophisticated charm and traditional Bavarian elegance. And right here just a few floors below, I’ve also stumbled upon my all time favorite Japanese maestro’s restaurant. The one hero who took Japanese food out of it’s obscure space and put it squarely on the world gourmet map. I refer of course to Nobu… Matsuhisa Nobuyuki. He infused vibrant Peruvian flavors into the pristine minimalistic Japanese cuisine and voila…conquered the world.
NOBU IN GERMANY
Exciting! When Nobu the Japanese maestro sets up his first outpost in Germany he pays homage to it by creating a very special dish using the local Kohlrabi. And not only is that a treat in itself but the brilliant chef very generously shares the recipe too. I’ve been a Matsuhisa Nobu fan past three decades. He came from Tokyo via Lima Peru and put his vibrantly delicious interpretation of Japanese cuisine on the world map. I’ve been following him around… learning cooking (in Paris) to meeting him in LA (at chef Wolfgang Pucks amazing charity dinner) to dining at many of Restaurants across the globe from Los Angeles to Dubai.No doubt my last visit to Munich was exciting, (for my TV show for ET Now in the October Fest (wearing the traditional dirndl of course) but this visit is amazing. Right here amidst the old city, the Altstadt, I find Nobu in the timelessly elegant Mandarin Oriental which combines modern design, contemporary luxury with it’s amazingly subtle oriental accents.
In the beautiful brown and gold restaurant, enrobed in natural materials including stone, leather and wood I taste bliss. Here, in Munich, his signature miso black cod is as lusciously addictive as ever and the specially created local dish of kohlrabi salad delights. The brilliant executive chef Vasili Papatheodorou and head sushi chef Shigeru Fujita continue the Nobu magic.
NOBU’ S RECIPE KOHLRABI Salad (can substitute with baby spinach).
“We use baby greens a lot at my restaurants. Leaf vegetables turn harsh
and bitter with age, younger ones just naturally taste fresher” says Nobu “Add
some Dry Miso and fried leeks, and you have a salad bowl full of umami.”
SERVES 2 TO 4
3 oz. (90g) Kohlrabi OR baby spinach
DRY MISO AND YUZU
4 tsp. (10 g) Dry Miso
- (30 g) fried leek (recipe follows)
Parmigiano-Reggiano cheese (grated)
4 tsp. (10 g)
1 tsp. yuzu citrus juice
Extra virgin olive oil
Diced red bell pepper, for topping
Soak the baby spinach in ice water to crisp and drain.
Combine the baby spinach, Dry Miso, fried leek, Parmigiano-Reg-
giano, yuzu juice, truffle oil and extra virgin olive oil in a bowl and toss.
Arrange on a plate and top with bell pepper.
Makes 1 oz. (30 g)
3 in. (about 8 cm) white part of leek
Oil for deep-frying
Slash the leek lengthwise to open, and discard the inner core. Wash off the sand
between the layers under running cold water. Cut into thin shreds. Deep-fry in
low-temperature oil, about 300°F (150°C), until just before it begins to brown. Drain
on a wire rack in warm spot in the kitchen for 1 to 2 hours.
The just-fried leek looks soggy at first, but don’t worry Keeping the fried leek on a
wire rack in a warm part of the kitchen drains out the oil and turns the leek crispy.
It’s as close to heaven as I can get in Munich. Crowning the stunningly beautiful Neo Renaissance building ( 1880) is the Terrace.
Open during the summer months, The Terrace is one of Munich’s best-kept secrets. Not only do I dine sip cocktails , take a dip in the heated pool but also learn more about Munich from the gorgeous Rabea Keller and Isabelle Winter amid oriental statues and large potted plants. Love the chic Asian touches with a Mediterranean feel.
Feasting on the Asian, Mediterranean and Arabic dishes and the stunning view is a treat enough but then it gets chilli-hot…as the bartender shakes up a cocktail with a chilli. Here’s the recipe…
Virgin Tom ka Mhak
Shake together…Lime juice, pineapple juice, coconut syrup, lemon grass
YOUR ATTENTION PLEASE…WHATSHOT TASTING SESSION
Do you cook? Bake? Provide foodie services out of home? Would you like your work and yourself to be featured in this column? I will be in Chennai on the 12 TH JULY and holding a “Whats hot Tasting session” from 3pm to 6pm At Rajendra hall, ITC Grand Chola, Mount Road. To be part of it please email email@example.com and also firstname.lastname@example.org, instagram, tweet@rashmiudaysingh hashtag #whatshottastingchennai phone 9884065010. Waitingly yours. Excited to meet you and taste your work.
I’m stumped. Call it “thaali” call it “thaal” but how do I define this fingerlicking (literally too) shortcut to : bliss? guiltfree non stop eating ? Taste of culture? Yes all this and more. Over the years I’ve been on a thaali- high be it at the South Indian (A RamaNayak Udipi or Mani Bhawan) or the Gujarati (Shri Thacker Bhojanalaya). Till now it is been only about vegetarian thaali’s (except for a fly by night wannabe non veg Bohri thaal restaurant in Grant road). And then along comes the gourmet of all gourmets, the high octane award winning charismatic actor who has four generations of film and gourmet genes. Rishi Kapoor s passion and gourmet gusto is infectious. Inspite of his hectic schedule he drove all the way to taste Gordon Ramsay’s cooking (when I was shooting with Gordon for channel 4). Over the years the charmer has guided me to his favourite foodie haunts. Once again this knight on a white charger (er SUV) fetches me and drives me to his tried tested and tasted Bohri thaal restaurant (!). He does not reveal the name or wherabouts. ” Its all part of the experience and mystique. And I have already booked” he insists.
I’ve been doing it again and again. Traveling the world but always circling back to Chennai. In fact, in EACH AND EVERY COLUMN there is a local “Foodline” with the latest on Chennai’s home catering and baking as my Chennai based assistant Anjali keeps a tab and has been doing so for over 15 years.
I’ve been flying in from Mumbai and setting up “whats hot tasting sessions” past several years. And with each session I get even more impressed with the enterprise and hard work of the home caterers here. Heres a sampling
ANITHA UDAYA KUMAR
Looking for healthy cakes? Yes! There is such a thing. This therapeutic yoga trainer’s latest offerings are very exciting…cakes made of 100% whole wheat or ragi or millet. She also bakes without egg , butter and no sugar too. And ensures they are tasty.
Anitha Udayakumar, home baker for the past 4 years is talented and hardworking and takes the name of her company “Fresh Cake Zone” very seriously. She buys only the finest ingredients from Nilgiris and bakes fresh every time she receives an order to do so (she needs 1-2 days prior notice) The staff of Pazamudirnilayam and Nilgiris bulk orders to orphanages.
My other hobbies are painting, fashion designing, swimming and I’m a therapeutic yoga trainer too. Her hot selling cakes are eggless butterscotch, EGGLESS choco truffle, tea cakes. She also bakes wedding cakes, birthday cakes et al. And teaches too. She has added on basic baking classes, advanced buttercream class, Barbie cake making class, and a chocolate making class too.
14/38,A5, kailash flats, mangadu st,
9003030816, 8825537479 (watsapp)
The Chennai home baker scene continues to sizzle and sparkle. Here’s the latest.
Ranjini from Adyar makes organic vegan chocolate and peanut butter cupcakes. Ph. 97892-54650. The cupcakes can be customised to requirements of the customer ( ratio of the chocolate to the peanut butter.)
Bhavna Arya from Intox homemade ice creams has two brand new flavours: sugarfree matcha japanese green tea with honey and almond slivers, and sugarfree green coffee beans roasted with cranberry chunks. Call 195001-13344 to book your jar.
R Sivakumar has fresh and homemade sambhar, rasam and turmeric powder and mulitgrain mix also available. Mail email@example.com or call 98848-51119 I can even supply in bulk.
Kumar is offering home made passion fruit juice without any no colours or essence. Dilution 1: 4. Call Kumar at 26157846 or 99626-37422.
Deepika from Aumly is taking orders for Peanut Butter & Dark Chocolate Granola made with organic rolled oats, can be used for a healthy breakfast or a snack. No need for added sugar thanks to the peanut butter and preservative free Chocolate & Hazelnut Spread made using semi sweet chocolate & real hazelnuts (not essence) to make the spread. Order by Wednesday for pick up on Friday. Ph. 89 39 77 43 19. Address: 12-Z, Rutland Gate, 4th St, Aroshree Kailash, Ground Floor. 48 hours notice required.
Reema’s Swad Cooking Classes schedules for vegetarian and eggless Cake Baking Class:
Date: 26th – 27th Aug; Timing: 11- 4 PM.
This class includes:
- Baking Cakes and Cup Cakes in Vanilla, Pineapple, Strawberry, Butter Scotch, Chocolate, Tuitty fruity, Orange and Litchi flavours.
- Icing on Cup Cakes
- Pineapple Pastry
- Black Forest Pastry
- Chocolate Truffle
- Photo Cake
- Barbie Doll Cake
- Kids Favourite Choco Lava Cake and Cake Pops
- Red Velvet Cake with Cream Cheese
- Glaze Icing
- All sessions are practical sessions
- Individual attention given
- Printed Recipes
- Sessions are exclusively for Girls and Ladies only
- All material for the class will be provided
Contact Reema at 89395-66195 or 49525790.
I write from the dazzlingly beautiful capital of music, waltz, culture, psychoanalysis, art and food. And I write this while tasting the delicious hearty Austrian national dish of “Goulash” Gulasch (adapted from Hungary). And do so in the most famous “Goulash and Champagne” restaurant of the very Austrian Grand Ferdinand. It is steeped in history: originally a 19th-century palace, it was bombed in the last days of the Second World War, housed Austria’s Secret Service headquarters and now combines luxury with history and modernism. It is the only Austrian-run hotel directly on the Ringstraße, the main artery of Vienna. The perfect place to sit with Leo Cyrzyk and watch the world go by and taste Chef Jurgens authentic Austrian goulash. A delicious thick stew (which originated from the herdsmen of Hungary several centuries ago) Paprika is what adds flavour to this goulash of beef, tomatoes, green pepper.
Hungarian goulash traces its roots back to nomadic Magyar herdsmen in the ninth century. Shepherds cut meat into cubes and slowly stewed them in a heavy iron kettle over an open fire until the liquid.
Vienna has always been very demanding. The second best was never good enough. This was true for music, literature and theatre, in crafts, and especially in food. In the Gulasch & Champagne, one can sip the best of the champagne to the Velkopopovicý beer.
In times of the Habsburg monarchy the Austrian cuisine extended to Milan and Budapest. Just like in the “Grand Ferdinand Restaurant” which is under major reinvention. So meanwhile I sit in the Gulasch and Champagne, getting an authentic taste of Austria and raising a toast to Grand Ferdinand and Vienna. With the finest champagne of course.
I confess, I am a millet-fan. Millet rotis (made yummy with finely chopped onions and mint, and soft with ghee) are my staple diet.Not only is this a gluten free grain but also has magical healthful properties (more about that later in this column). I am also an idli fan…those soft, fluffy, pillows of steamed delight. So imagine my joy when I chanced upon “millet-idlis”.
This at my latest “whats hot tasting session”
Millet idlis by Phokkisham
Millet fans, this is your mecca. The gifted Nandini Gopinath of Phokisham is obviously not only a millet fan herself but also aware of it’s many health benefits too. She makes the most unique Millet icecream and millet idlis and dosas too. And here’s the best part, she sells idli dosa batters in packets too. And it gets even better for us millet-buffs, Nandini makes millet based milagai podi, millet based chapatti atta and millet based dosa flour with herbs like methi leaves and mudakathan keerai too. Please make a note: all millet based dosa batters are made to order except for red rice and bajra batters which are readily available.Along with the millet based batters, Nandini also makes the traditional rice based idly and dosai wet batter made from pure, traditional rice varieties like red rice, kambu, thinai kudhirai vaali etc. Nandini has pure mountain honey for sale and also prepares tomato chutney.
Nandini Gopinath from Phokkisham at 4202 89 89. Address: #1-A, Mangadu Samy St, Nungambakkam (opposite Perumal temple).
Did you know? Magic Millet
Did you know that millet is extremely heart-healthy? It’s a good source of magnesium, which is known to reduce the severity of asthma and to reduce the frequency of migraine attacks. Magnesium has also been shown to lower high blood pressure and reduce the risk of heart attack, especially in people with atherosclerosis or diabetic heart disease.
Did you know that phosphorus provided by millet plays a role in the structure of every cell in the body?
Did you know that the magnesium in millet can also reduces risk of type 2 diabetes? And studies have shown that eating millet (high in insoluble fiber,) helps avoid gallstones. Millet is rich in iron, calcium and B vitamins. I love millet’s taste and texture too, is it any wonder
I’m a confirmed millet-fan?
La Vita Buono
Balance. I believe in that magic word “balance”. So when Elizabeth, the talented passionate young IT professional changes careers to bake cakes, its time to revel in them..
Elizabeth from La Vita Buono lives in Mogappair West, takes orders for cakes Barbie cakes, brownies. She specialises in Baked dishes and Italian food, especially veg and non – veg pastas, lasagna, white sauce etc . Can home deliver. Call 89 39 45 07 42
It’s all thanks to “Foodline” that I am able to get plugged into the magnificent foodie network of Chennai. When you write in to Foodline, I not only include your details in this column but also invite you to our “whats hot tasting session” .
What follows that tasting session is a write up (like in the column above) . So please do keep in touch.
Mamta Ki Rasoi
From 2 nd cross street lakshman Road ,CBI colony Khandanchavadi Omr is having a workshop on chocolate making, wrapping, packing, storing and n bouquets on 3rd Jan, professional Baking workshop on different types of cakes & cup cakes, different types of icing n cake decoration ,Muffins,Brownies, doughnuts, tarts,Cookies, Breads, buns, puffs,Pizzas,burgers etc on 4 & 5 Jan. call 98407-24819. visit mamtakirasoi.blogspot.com
Narayani is a home baker specializing in brownies and also takes baking classes. She has conducted 30 episodes of cookery shows in Captain TV and won numerous competitions. Ph. 8056014246
Baked Delightss by home baker Smitha Kuttayya and Global Theeni by Smitha Kuttayya has an offer for new year that you can’t miss!! Order the new year meal for 2 that includes a veg quiche, 4 pieces of roast chicken, herbed baked rice, cheesecake and Irish cream. The package is priced at Rs.2000 and is valid from the 1st to the 10th of January 2017. Ph. Do call at 9444385425 to book your order.
Home caterer Deepika from AUMly is now offering the following items:
- Marinated feta in thyme and extra virgin olive oil which is perfect for salads or on your cheese platters. Rs 262.50
- Organic tea from Makaibari estate
- Bai Mu Dan Darjeeling peony white tea. Ra 249 for 25 gms
- Darjeeling oolong tea Rs 331 for 100 gms
- Summer solstice muscatel Darjeeling second flush black tea. Rs 578 for 100 gms
- Silver green tea. Rs 605 for 100 gms
- Lime pie Made from organic farm limes. A buttery crust with tangy lime curd filling. Rs 126 per slice.
- Lime Ginger Syrup. Farm-grown limes are used to make this syrup. No chemicals, no preservatives. No extra sugar necessary. Perfect thirst quencher for our warm days.Rs.315/- for a 500ml bottle. (Makes approx. 20 glasses)
- Organic Rajma from Uttrakhand (Mix of 4 varieties of rajma, Rs.37/- for 100gms)
- Organic Raw Rice (Farm-grown, unpolished rice for everyday eating. Rs.221/- for a 3kg bag)
- Bread Crumbs (Made on the farm, with no added preservatives Rs.52.50 for 300gms). Order by Wednesday for delivery on Friday. Ph. 89 39 77 43 19. Address: 12-Z, Rutland Gate, 4th St, Aroshree Kailash, Ground Floor. 48 hours notice required.
Its been my passion! Past three decades I’ve been collecting deliciously useful and usable information which you can’t get for love or for money.In Chennai and in Mumbai. I’ve compiled many a Times Food Guide of these home caterers and bakers. From ordering cakes from chefs who work out of home, health tiffin dabbas fabulous seafood to more.
HOW I GOT TO THIS PRICELESS INFO
I did this through word of mouth, through readers calling and writing to me, through my Foodline, and the latest through email and twitter too. Now I know what Columbus must’ve felt like. Except that he, the compulsive explorer, did not have the benefit of twitter… like I do! Here’s how I went on my voyage of discovery: I tweet requested for recommendations of favourite caterers, dessert makers, tiffin dabbawallahs and shops.
HERE’S HOW I DID IT…WHATS HOT TASTING SESSIONS
Anyone who bakes or caters professionally out of home can take part. For the past 3 decades, I have been regularly conducting these sessions (in Mumbai and Chennai) in order to discover and encourage home talent. I get flooded with instagrams, tweets and mail requests. We hold “tasting sessions” where we invite all those who had gotten in touch with us. They brought along their goodies and we try, taste and test each one.
HERE’S HOW YOU DO IT…
Should you want to be be part of this “whats hot tasting session” please email your details (background, specialities, pricing, home delivery, contact details) firstname.lastname@example.org or instagram or twitter @rashmiudaysingh email email@example.com Call 9884065010.
It was in my latest “Whats hot Tasting session: that I got a taste of Chennai’s amazing home bakers and caterers.
Fabulous fusions. All home made. Creative, innovative and yum. Be it one where Italy tangoes with Kolkatta street food or whisky infused icecream. We loved the Innovative string spaghetti sparkled with spice and with Kolkatta’s popular street food, jhal moodi. As also the unique and tasty North India meets South India Kozambu parota sandwich. The Black label infused icecream was deliciously heady. Helping me with the tasting was Leela Palace’s brilliant executive chef Dharmen Makwana. We sampled it all Badam halwa cup to Rice kesari moghlai malai kofta and it was a delight to meet her fashion desinger daughter Richa Goenka too.
It’s not just all this that the creative Dipika Agarwal conjures up but also many a healthy and organic option. organic rice flour for Rs 63/- a kilo, homemade and preservative free chocolate and hazelnut spread at Rs 210/- a jar, coconut macaroons made from organic coconuts from her farm and baked in a wood fired oven for Rs 84/- for a pack of 6, multi-grain pao buns which go well with vada and bhaji for Rs 15.75/- a piece.
Order by Wednesday to pick up by Friday.
Ph. 89 39 77 43 19. Address: 12-Z, Rutland Gate, 4th St, Aroshree Kailash, Ground Floor. 48 hours notice required.
Looking for delicious salted caramel sauce? extra fudgy hot fudge sauce ? and that too home made and preservative free? The dedicated and talented Aparna Philip from “Oh Myy” has them all for you. These are great any which way you like them, lick them, slather them on bread, on a biscuit or top up your sundae. She also makes a rich, lemony and tangy lemon curd which goes well with a hot buttered toast or as a filling for tarts, crepes, cakes or meringues. Check out Oh Myy’s honey roasted peanut butter which can also be give a savoury twist by adding some spices to make an exotic satay sauce.
Contact Aparna from Oh Myy! @ 98410-29931.
I write this column from Chennai, where I am conducting an exciting #whatshottastingsession too. Are you a home baker? Provide foodie services out of home? want to be part of our next #whatshottastingsession? mail firstname.lastname@example.org, instagram, tweet @rashmiudaysingh. Dr Rajul Matkar, from Dubai (a gynaecologist who for a passion, bakes, develops healthy recipes, caters malwani food too) came specially. As did Sameer Malkani, dynamic chief of the Food Bloggers Association of India who has been conducting many a #homechefmatters session. All are welcome.