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 firstname.lastname@example.org
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!
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…
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 email@example.com
Stop press. Our very own Keralaites are making international headlines. They are being applauded and awarded. Celebrated and feted. I must confess that though I’m a North Indian, I’ve always had a big fat soft corner for South Indians and South India. It was during my tenure in the Indian Revenue Service (I resigned as commissioner of tax after working for 15 years) that I got to know South Indians closely. And since then have been a fan. So it is with great delight and pride that I write about the three superstars…
2 MICHELIN STARS IN SAN FRANCISCO
He’s the only Indian chef in the world to receive two Michelin stars. Soft spoken, brilliant Keralite Chef Srijith Gopinathan grew up being influenced by his grandmothers cooking and the exotic spices in his Kerala home’s backyard. From the perfumed kitchen of his family to culinary school and then working with Raymond Blanc, the genius of cuisine in London gave Srijith a huge headstart. For six years in a row, Chef Srijith earned a\Michelin star and it was just recently that he got the highly coveted two stars.
I had his most mindblowingoriginal Californian-Indian masterpieces in San Francisco’smost prominent century old, award-winning landmark hotel restaurant located in Campton Place, the throbbing heart of this beautiful city. Helmed by the dynamic and charming AshrafiMatcheswala who never ceases to amaze me with her prowess in hospitality but also as an award winning marathoner. It was with the two of them that I not only tripped out on an amazing dinner but also learnt more about the Dungness crabs, famous over here. Infact Chef Srijith has shared his fabulous recipes of “Crab and peaches” but space constraint prevents me from including it here. Should you need it please mail, tweet or instagam @rashmiudaysingh
COOKING UP HISTORY IN NEW YORK
Making waves in New york city and getting rave reviews for his brand new Perineis executive chef AshferBiju. This brilliant and friendly Keralite chef heads up NYC’s 85 year old iconic landmark which keeps reinventing itself. Escoffier, the King of French chefs (and codifier of French cuisine,) did all the initial menus at this magnificent stately Pierre. Today, AshferBiju is making history again. To bring back the era of celebration of food and dinind, he researched menus and recipes from 1930s 40s and 50s (when Pierre had opened its doors to public. He found dishes / recipes that are classic which fell into three categories – New York Classic, French Classic & Pierre Classic – with several overlaps. While some classics are retained with its original recipe, other dishes are made relevant using local produce from Upstate New York and Long Island.Interestingly there is a spice thread which runs through the menu and pays tribute to “The Pierre Grill” one of the first (or the first) fine dining Indian restaurant that existed at the hotel in 1950s. I not only taste history here but have many an amazing meal withJoint-degree holder from the finest in America and France, the great wit and dynamo Francois Olivier Luigi. He helms this exquisite icon andnot only ensures that it retains it’s historic grandeur (handpainted murals et al) but also rocks ahead youthfully. Chef AshferBiju and Michael Mignano share many a superb recipe with us, should you need it please mail, instagram or tweet @rashmiudaysingh
GOURMAND WORLD COOKBOOK AWARD WINNER
“Best Indian cookbook in the world” is her most recent award given by the numero uno Edourard Cointreau of the highly prestigious and coveted Gourmand World cookbook awards. These awards are the worlds most respected and sought after, global culinary awards. Nimi Sunil Kumar, Our very own Conoor resident, was given this honor in China recently. She is a highly accomplished author/culinary teacher/freelance writer / food photographer and a part time food blogger/ dietitian. It is for her third cookbook “4 o’clock temptations of kerala” that she won the title “Best Indian cookbook in the world ” (209 countries competed for it)
She has written three books on authentic Kerala cooking. “Lip smacking dishes of Kerala”.The book bagged the third place for the “Best Local Cuisine Book in the world” in Beijing in 2014. She started “Nimi’s Lip Smacking Classes” in Jan 2012 for foreigners and for these is listed on international websites and books and has received many a certificate of excellence.
Congratulations to all three. You do not just South India but also India proud! Jai ho.
It’s a treat to beat all treats: to be here with Deepak Chopra, the iconic fountain of youth and well-being, the repository of ancient wisdom and modern medical scientific knowledge. Over the years, I’ve interviewed him for my TV show on health and many a column. Each time I’ve come away with many a nugget of wisdom, but this time I get the most eye-opening perspectives of food.
Through my 36 books on food and countless columns, I’ve been on the constant quest to find out more about food, but it’s Deepak Chopra interpretations of food, on the physical, gourmet, medical, spiritual and even genetic aspects that are mind-blowing.
FOOD AND GENETICS
Here’s the mind-blowing great news: food can actually alter our genetic makeup. Spearheading this research on Epigenetics, Deepak explains the complex scientific mechanisms of mind, brain, genome and microbiome. Together with prof Rudy Tanzi, authority on genetics ( who discovered the Alzheimer gene) their groundbreaking research, on the Super gene (and the role of the plant-based diet) has been making global waves. For me its this cutting edge finding of how food interacts with our genes that is thrilling.I talk to Prof Rudy. he is Vegetarian (loves indian food, paneer korma, in particular). Deepak is vegan. Both explain how we need not be at the mercy of our genetic inheritance. Super genes. Super news indeed!
FOOD AND GOURMET
It can’t get better than this. Would you have credited the thousands of years old Ayurveda with gourmet sensibilities? Deepak Chopra points out… “If the meal isnt delicious it isn’t nourishing you. Enjoy your meal. If you are struggling with a diet that you think is good for you but you do not find it appetizing, it will ultimately not be nourishing and you will not be able to stay with it for long”.
According to Ayurveda. everything can be classified according to one or more of six basic tastes; sweet, sour, salty, pungent, bitter and astringent. If you sample foods that correspond to these tastes your food will provide an assortment of health promoting nutrients. In fact Sweet:- Sweet is the taste of carbohydrates, proteins and fats. (Breads, grains, nuts, fruits, starchy vegetables, fruits, dairy, oils and animal products are considered sweet.) Sour:_ Any food that is mildly acidic is experienced as sour. Favor oranges, berries, tomatoes while reducing your intake of pickles alcohol and vinegar.
Salty:- Salt is the flavor of ion producing minerals on the tongue. In the right dose salt adds flavor and promotes digestion. Too much salt can aggravate high blood pressure and cause fluid retention.
Pungent;- Most pungent foods contain natural antioxidants and infection fighting chemicals Due in part to their anti-spoiling properties pungent spices have been valued for millenia. These include chilli peppers, black pepper, fresh and dry ginger, cloves, mustard, garlic cardamom. Adding spices and herbs will serve your palate and
Bitter;- Bitter is the taste of most green and yellow vegetables. Bitterness is due to natural plant chemicals known as phytochemicals which have detoxifying, disease preventing and healing properties.
Astringent;The last of the six tastes is more of an effect than an actual flavor.Astringent foods have a drying, compacting and puckering influence on your body. Beans, legumes, peas, pomegranates are all considered astringent.
FOOD AND EMOTIONS
Ofcourse, we are all aware of the connection between food and emotions, about how mothers express their love through food, romance blossoms over that candlelight dinner or families bond over the table. But I learn even more when I spend time in California’s sprawling and picturesque headquarters of The Chopra center, four hundred acres of lush, sun-dappled, palm-tree-lined beauty. Here I meditate, attend talks and enjoy some superbly delicious vegetarian food. I explore the connection between our environment, physiology, food and emotions. Much as I wish to, I cannot compress all that in one column, Suffice it to say that the mind controls the body and even what we eat is metabolized depending on the state of mind we eat it in. I learn to eat mind fully and in a calm state of mind.
FOOD AND BEAUTY
“Radical Beauty “ ………. is what happens when two powerful, influential founts of knowledge and experience come together. Deepak Chopra and Kimberly Snyder serve up trailblazing solutions on “how to transform yourself from inside out”. Kimberly is a nutritionist for the mind, body & soul, a yogini and the New York Times best-selling author of The Beauty Detox Solution and many other books and nutritionist for many of the top celebrities.
Deepak brings his unique medical, spiritual perspective and together they share secrets everyone can use to experience extraordinary health, vitality and a radiant glow. How to transform yourself from inside out. And Deepak is an inspirational example of this!
HEALING & YUMMY
Joy of joys! My latest “Whats Hot tasting session” not only served up delicious surprises but an amazing range too. Home enterprises run by passionate foodies and look what they are upto. From anti-bacterial, anti-aging healthy fare to traditional, home made Muslim sweets.
Age old flowers, forgotten recipes, organic fruits and vegetables…you name it. Sonya Srinivasan grows them in her own organic farm (be it Avarampu flowers or modakathan) and makes the most delicious Anti -inflamatory anti bacterial, anti-aging chutneys, decoctions et al. We do a tasting of the tasty and wholesome Aragarkovil dosa of Black urad dal. Delightfully vibrant and flavorful chutneys and more. Plenty more. Dual grained atta with a little twist, wheat and oats spiced with dry ginger powder and a hint of fennel powder, wheat sprouted ragi powder with Jeera powder, azhagar kovil dosa batter made of whole Urad with skin and spiced and atta with powdered curry powder and corn flour too.
Sindhi food lovers delight: sweets and savories such as Singhar ki mithai ( made from non – salty sev of besan or gramflour), Tosho ( sweet flour rolls) , Seero Malpuro ( Malpua served with sooji halwa) and Sindhi khicha ( Tapioca). Loved the healthy yummy Peanuts and rock.ginger sweet too.
And all that wasn’t enough, Sonya grows and sells Indian pittu apple to Dragon fruit and avocado too. Ph. 944444-2662
Can home deliver too.
AZRA & SOBIAs SWEETS
I cant stop eating it. The purest and sweetest taste of the finest almonds in this “badam ke bhukath”.And to think that its made of only almond and sugar. Making these traditional Muslim sweets are Azra Zafar and her daughter in law Sobia Habibunissa. These traditional Muslim sweets are made during marriages. Making these sweets is a time consuming exercise and needs lot of hard work such as Ande ki piyousi (eggs ,khoya ,saffron and ghee ), badam ke loaz ( pure badam and khoya and saffron). And they also make the humble pumpkin into a delight in their kaddu ke loaz ( pumpkin khoya and saffron ) and dum ke puri ( puri stuffed with badam halwa and baked). When I request for the recipes I am told these are “fiercely guarded recipes, handed down over generations and cannot be shared with outsiders.” Atleast we can eat them, and that’s fabulous!
Call 98405-38889 or mail firstname.lastname@example.org
A MILLION THANKS
I have to place on record my thanks to the ever helpful, knowledgable Foodies who helped me taste my way through this tasting session. Brilliant Executive chef Jaffar Ali who has honed his skills over the years, showcases them brilliantly be it in the Connemara’s Oriental or the Chettinadu cuisine restaurants. Afzal Khan’s amazing knowledge and skills in food and beverage are well known. Infact it’s thanks to the everhelpful Ahmar Siddiqui, that we hold this whats hot tasting session at the Connemara hotel. Rakesh
Raghunathan, food entrepreneur, blogger and TV show host peppers the evening with his lively food comments and Anjali Sharma coordinates and puts it together. Thanks to all the participants and foodies our Tasting session turns out to be a truly “Whats hot” one!
Your attention please! Superb surprises ahead. Please take a look at the photograph Ive shot under the trees. What you can see are Chennai’s talented homebakers and caterers. What you cannot see are the interesting and delicious food they brought along. All this for our “Whats hot Tasting session”. I ‘ve flown down from Mumbai for this and each time I conduct this session, I get surprised. Pleasantly. With the variety and vivacity.
CHUTNEYS R US
Unusual flavors tango on my tastebuds as I taste Sonya Srinivasan’s Avarampu flowers and leaves, Modakathanet al made to forgotten recipes into healthful, anti inflamatory anti bacterial chutneys and preserves. Bursting with flavor and texture are Chef Jaffar Ali’s superb repertoire of Chettinadu chutneys. Hand pounded and made of the finest ingredients by
Mani Megaly and shanti from Kariakuddi, be it the superb Ginger mango, or the unusual beetroot and broccoli. I taste these again at a memorable Chettinad meal in the Raintree and cant wait to lay my hands on the recipes and share these with you. Infact it’s thanks to the everhelpful Ahmar Siddiqui, Afzal khan, Sanjukthaa Roy and ofcourse Chef Jaffar Ali that we hold this whats hot tasting session at the Connemara hotel.
Fouziya’s line of organic pickles and preserves is tongue ticklingly good. Especially her date n lime pickle.
THE PROOF OF THE PUDDING
How about some traditional Muslim Mithai? Made from the purest of almonds (Badam ke bukath
Badam le lauz)
sobia and noorie zafar also make a superb Ande ki piyosi and more.
Velvetty creamy home made Casatta icecream made by Sadia gibran’s got top vote as did her Roat semolina cake Mamta ki Rasoi brought along delightful icecream made from natural mint and rose
And an unusual muesli butterscotch
Akshita Agarwal, a student baker’s c
akes in a jar (esp the Pineapple crunchy wit Praline) was a big hit.
Shivangi Daga’s eggless dessert classes are in demand. Susan is well known for her Xmas cakes and Brownies. Cindana of Sugar Monkeys for her
Desserts in jars, especially the Red velvet and Carrot cake.
Kashish Bathija has just started off and brought along Indian desserts.
SPECIALITIES & MORE
How would you like to cook and then party with all that you’ve cooked? All in a beautifully appointed recreational Food studio? Shree Periakaruppan’s Foodology with its many specialty chefs (F
Neelima vegan certified chef and stylist from Canada. Damyanti Paul
Srilankan food and more) is the answer. From 16 flavors in coated cashews to food for kiddies parties are Meena and Nisha chabbria’s specialty.
Ready to cook chapattis? Uma Srinivasan has them for you. She does catering too. Mansi of Foody Palace and her home chefs promote home cooked food and each one actually cooks in her own home kitchen.
WANT TO BE PART OF THIS?
Are you a home baker and caterer and want to be part of this? Or a passionate foodie like Rakesh
Raghunathan, food entrepreneur, blogger and TV show host then emailRashmiudaysingh2016@gmail.com, anjali —— instagram, twitter @rashmiudaysingh
WATCH THIS SPACEDue to space constraint Ive given you only a whiff of our tasting session. For more details (contacts etc) watch this column every other Friday…
I’m rejoicing! Im about to share some very heartening food news with you! It’s news that makes our country proud. It’s all about our very own pure vegetarian “annam” which not only stunned the carnivorous gourmets of the world but had them asking for more. This happened in the foodie city of New Orleans at the very prestigious “Dinner lab” and presenting this pristine “annam” along with its benefits as “supreme medicine” was our very own knowledgable and talented, author and chef, the Chennai based Viji Varadarajan.
Which is the first place Id look for recipes and love passed down through generations? A home kitchen ofcourse. And when that home kitchen also caters professionally then the treat doubles.And each time I fly into Chennai I find that the home kitchen magic works wonders. Heres a happy story that began in Bangalore, when three gifted women cooked together. Marium Banu and her two young daughters Sabira and Rashida not only cooked to their mothers recipes but were also actively encouraged by their father to attend cooking classes and learn Moghlai and Continental cooking. Not only did Sabira learn and cook at the young age of fourteen but also rapidly picked up all her mothers cooking tips and guidelines. After marriage Sabira moved to Chennai. Along with her husband Javed,
Sabira has been catering from home for the past fifteen years. They pay personal attention to every detail…from shopping to cooking. They also customize their cooking and menus to the specific needs of their customers. She devotes most of her time to cooking and refining her skills.
At our “Whats hot” tasting session she brought along some of her signature dishes for tasting. Fragrant and rich with masala Biryanis (both mutton and chicken) their specialties are malai chicken, butter chicken, tandoori, drums of heaven, sachlik kebabs, shami kebabs, chicken croquettes, malai kebabs, kheema naan, vegetable naan and assorted desserts. While home delivery is free within 2 kms, they take orders atleast 24 hours in advance.
Sabira shares below her easy-to-make and yummy-to-taste chicken lollipop recipe,
48 Ramaswamy road, D 2. #rd floor, G R A partments, KK Sagar,
Contact Numbers: 9962023786, 9380668064, 9382209805.
SABIRA BANU’S RECIPE OF CHICKEN LOLLIPOP
Chicken – 4 Breast Pieces (Boneless) Grind in the Mixer
Add Chopped Coriander, 2 Onions, 4 Green Chillies, Salt, Red Chilli Powder (As Requried), Juice of 1 Lime.
Mix the above ingredients along with the chicken and form lollipops and insert a toothpick for easy holding. Dip in egg and bread crumbs and shallow fry.
Serve Dipped in Garlic Sauce.
Recipe for Garlic Sauce:
2 Tbsp ginger, 4 Tbsp Garlic and 4 Green Chillies ( Grind Coarsely in the mixer )
Maggi Hot and Sweet Sauce – 4 Tbsp
8 x 8 Sauce – 2 Tbsp
Ajinomoto – A pinch
Sugar – 1/4 Tsp
Salt – 1/2 Tsp
Tomato – 1 (Blanced and Cut Finely)
Juice of 1/2 Lime
Corinader – Finely Chopped
Fry the Ginger Garlic Chilly Mixture in 1Tbsp of oil till all the smell is gone. Then add the finely chopped tomato and fry again. Add the sauces kept measured one at a time. Bring to a boil and switch off.
One of my greatest joys is flying down from Mumbai to Chennai to spot talent that hums in home kitchens and cooks and bakes up delights. At these fabulous fun and exciting “Whats Hot tasting sessions” anyone and everyone who wants to take part emails (email@example.com) and we invite them to bring their culinary creations and join us. And each time I get amazed and delighted with the amount of talent and the diversity. Its also such a joy to meet the dedicated and passionate home talent. It is at the very latest such session that I meet Jayashree Manohar.
THE HEALING POWER OF REIKI AND CHOCOLATE
Grandmaster in Reiki, Jayashree Manohar turned her attention to making chocolates eight years ago. Ofcourse, she continues to give Reiki (to those who need it) and does not charge for it too. Her chocolates are in multi-generational demand. Other than her clients, her parents as well her children love them. Ask for her chocolate roses ( created on sticks, like lollipops and priced at Rs 25 each) they make for great party giveaways. She also makes a Boule’D’ Amande,spice Almond chocollates,Truffle Balls,Swirled Marble Chocolates and Crunchy Peanut coins too. The creative Jayashree also makes “Model Of Taj Mahal” chocolates with imported brand of chocolate combination of Dark, milk and White chocolate. Rates differ according to the varieties of the chocolates. She offers special discounts for bulk orders. Jayashree makes chocolates for the Rotary club of Chennai. Do you believe in the healing power of chocolate? I ask her. No prizes for guessing that she responded with a big resounding “yes”
JAYASHREE MANOHAR, 482,Pantheon Road ,Egmore,Chennai-600008.Mobile No 9841974601/ 9176069367 /42146706
I admit, I am a chocoholic. But what follows is not the delirious outpouring of an addicted chocoholic. This is the result of the most recent research and it “was not supported by any cocoa or chocolate companies,” I follow not just the culinary advances but also the medical and health research that is being done on my favorite subject. Till now we are all aware of the beneficial effects of dark chocolate on blood pressure, but here comes a research which presents another beneficial aspect. This was conducted in May, at the University of Reading in England. They measured the visual awareness and motion detection skills of 30 healthy young adults two hours after they ate either dark or white chocolate. It might interest you to know that dark chocolate contains antioxidants from cacao beans called cocoa flavanols or CFs, whereas white chocolate contains only trace amounts. 30 people were divided into two groups One group ate dark chocolate (containing 720 mg CF), and the other was given white chocolate. Then they were given a series of tests two hours later, when the CFs would be producing their physiological effects. The effects on vision were measured by various complex tests. The researchers recorded the results and then, a week later, they actually repeated the same experiment with the same 30 subjects, only this time they swapped sides. The 15 white chocolate subjects now ate darkchocolate instead, and vice versa.What they found, both weeks, was an improvement in visual andcognitive performances of the subjects who ate the dark chocolate. Quite clearly, CFs increase blood flow to the eyes and brain and that this is what leads to enhanced functioning of those structures. Chocoholics are rejoicing.