bombay times

India Shines in NYC

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Please take a look at the photograph shot under the beautiful ceiling mural of the Rotunda. For over eighty years, it has been New York’s iconic meeting place. And aptly enough, I’m breakfasting with icons of the culinary world. And India is the focus. America’s most brilliant award winning Food TV producer Geoffrey Drummond (renowned for his shows with Julia Child and Eric Ripert) is working on the ultimate food show on nourishment and India is magnetising him. Putting India firmly on America’s gourmet map, Vikas Khanna, the award-winning Michelin-starred chef, cookbook writer, filmmaker, humanitarian and judge of MasterChef India sparkles the morning. Interestingly though Escoffier, the King of French chefs (and codifier of French cuisine), did all the initial menus at this magnificent stately Pierre. It was here that America’s first Indian fine dine restaurant was located. Today, the brilliant young Keralite chef Ashfer Biju is making history again. He is reimagining classics with a fresh modern seasonal perspective and has NYC eating out of his hands. The joint-degree holder from the finest in America and France, the dynamic Francois Olivier Luiggi who helms this exquisite icon not only ensures that it retains its historic grandeur (hand-painted murals et al) but also rocks ahead youthfully. Jai Ho!

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Review: Lemon Leaf

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Lemon Leaf keeps Pan-Asia as its compass but blurs boundaries to please Indian palates and does that well. It’s a pleasing, relaxed neighbourhood eatery with plenty of comforting tasty food at very comforting prices.

Read my complete review on: https://www.whatshot.in/mumbai

Tasting Excellence

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Its a treat to watch culinary history in the making and to get a taste of it too. Here in Berlin, in the large historic hall, high tech sound and light shows are spinning magic and the heart of it all is revolutionary excellence, a dialog oven that is not only being unveiled but also cooking for us. Food forward thinking is being celebrated by the superstars of gastronomy who have flown in to congratulate Dr. Markus Miele. Hélène Pietrini, Director of the prestigious World’s 50 Best, Ana Roš, The World’s Best Female Chef 2017 sparkle the landmark gastronomic event. Oh! The joys of being a food writer!

 

Review: Poh

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Vibrant and tongue in chic, just about begins to describe my high voltage lunch guest, and the new restaurant we reviewed.

Read my complete review on: https://whatshot.in/mumbai/critics-review-poh-gives-a-modern-day-twist-to-classic-oriental-cuisine-c-7416

 

High Energy Cuisine

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Cheers! I raise a toast with the delicious herb infused water in the bottle. Nestled in the beautiful Bavarian Alps, Lanserhof’s organic herb garden ensures the addition of fresh seasonal herbs into the food and of course the water. It ensures that nutritious can be delicious. And that is what excites me the most here in Lanserhof  the medical institution, which has been at the forefront of cutting edge research and is based on a symbiosis of ancient healing and state-of-the-art medicine treating both mind and body. Helming it is Dr Benedetto Resich, the globally renowned expert doctor in individualistic and integrated medicine and under her guidance the brilliant Chef Karsten Wolf creates energy cuisine. At my request they shared some of their recipes. Should you need them please email rashmiudaysingh2017@gmail.com

Review: Tamasha

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Delhi based Priyank Sukhija and Apeksha Kapoor having taken Delhi by storm are all set to roll out many more mega fun-dining restaurants. Its Tamasha time folks. Balle balle!

Read my complete review on: https://whatshot.in/mumbai/critics-review-lower-parels-tamasha-isnt-just-for-those-looking-to-party-the-food-is-pretty-dramatic-too-r-9833

My Sweet Heaven

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Here in Vienna, I’m in sweet heaven. I am eating the worlds most famous cake, the Sacher torte for breakfast in the magnificent Hotel Sacher where it was invented. The original Sacher Torte’s (celebrated since 1832) recipe remains a well-kept secret. A chocolate cake, thinly coated by hand with the finest apricot jam, sublime with whipped cream. It was Eduard Sacher’s (founder of the Hotel Sacher) father Franz Sacher who invented the Sacher Torte, the rest is yummy history. I dine in Austria’s best restaurant “Steirereck”, attend a Mozart Opera,  learn Viennese waltz, soak in the coffee culture and raise a toast to  beautiful Vienna…with a Mozart coffee of course.

Review: Hello Guppy

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Want to take your kids or go yourself to a happy, fun, colourful space with affordably priced food? And to enjoy a child friendly version of Japanese food? Hello Guppy is the affordable fun destination for you.

Read my detailed review on: https://whatshot.in/mumbai

Tasting Mind-blowing Creativity

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This is it. It doesn’t get more mind-blowingly creative than this. Or more exciting. Or more international. I’m with a wild bunch of globally acknowledged geniuses in the breathtakingly beautiful Upper Austria mountains. The superstar chefs have flown in from all over the world, be it Rene Redzepi of Noma (Copenhagen) David Chang of Momofuku (New York) Virgilio Martinez ( Of central, Lima) May Chow of Little Bao Hong Kong, and a dozen more. Equally renowned artists, musicians, scientists, thinkers have flown in from all parts of the world. And we’re about to get a taste of innovation and creativity.

Is it about food? Is it about music? Art? It’s all this and more. Its “Gelinaz.” The curators Andrea Petrini & Alexandra Swenden are, in essence, ’agit pop’ curators of a culinary hub that is pushing boundaries.

It’s a world wide think tank of avantgarde chefs performing food and remixing each other’s dishes like in a DJ set giving form to culinary happenings where art, music and cuisine fusion in unexpected and improvisational ways.

Its an amazing space, where food is not just cooked but performed, boundaries pushed, new cultures discovered and knowledge exchanged. All this while zooming in on the beauty of nature.

P.S. The dress code is an unusual one, “Leave your high heels behind but bikinis and bathing trunks could come in handy, since being an outdoor event, it’s advisable to drape some cashmere too.” I’m all set. Oh! The joy of being a food writer..