chennai times

Recipe: MAIDEN SHANGHAI DIM SUM

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THIS MAIDEN TOUCHES THE HEART

I had no idea that “dimsum” translates to “touch the heart”. All I knew is that over the years Ive loved the little steamed, parcels of Chinese delight. And on my recent visit to China I completely tripped out on dimsum. Of all kinds. On returning from China I was hankering for authentic Chinese food.  Here’s the delicious ironiy: It happened again and again. My heart was touched. And that too in Dubai. It wasn’t just the superb dimsum and authentic Chinese food that did it but even  the stunning views and the  evolutionary designs that represent Chinese culture over the generations. Making waves in Dubai, this sexily glamorous, three floored Maiden Shanghai is strategically located in the  cutting edge, Five Palm Jumeirah Dubai. And  here I am on a perpetual feast, from the moment I enter the sparkling glass-clad jewel soaring directly over the Arabian Gulf, and walk into the  pioneering design and trailblazing, amphitheatre inspired architectural masterpiece .

Within the timeless interiors a

recurring honeycomb

hexagonal pattern runs throughout, complemented by a carefully chosen mix of contemporary

furniture. And Im thrilling to it all as I find my way to Maiden Shanghai.

 

CHINA CHARMS FIVE TIMES OVER

And then wham! the sheer seductive energy of the  three floored Maiden Shanghai takes over. It is an exploration of authentic Chinese cooking   there is  a fresh and imaginative vibe. it invigorates traditional recipes for a modern audience.

It  is set in the heart of the Five Palm Jumeirah  and it lets in dramatic views across the marina from everywhere, its outdoor terraces, indoor bar, private dining rooms and an opulent rooftop bar. I love the décor  which playfully fuses the traditional with the boldly modern, creating spaces that feel open yet connected.

 

It is here that the brilliant Executive Chef Luo Bing revitalises Chinese culinary tradition. Drawing from Cantonese, Sichuan, Shanghai and Beijing influences, he marries  age-old techniques and flavours with imagination and refinement. Flavourful masterpieces result. Luo Bing honed his skills in Barcelona and Hong Kong, and as Executive Chef at Time Out’s 100 Best Restaurants In London.

He offers plenty of Signature dishes including traditional, hand-prepared Peking Duck and  his take on the Sichuan Kung Pao dish.  But what  delightful dimsum…his dim sum bar selection offers exciting flavour combinations beautifully prepared in delicate parcels.  From tiger prawn dumplings with luxurious black truffle to pan fried Wagyu beef buns.

It is here that the dynamic and dapper Aloki Batra who helms this hot happening landmark  tells me all about the uniqueness of this haute hot Five. From the cutting edge design, artistic work here by Joe  Ngai to the amazing Chinese food.

In the cool of the November night, while nibbling on dimsum on one of the stunning terraces I learn all about Aloki Batra’s over 16 years’ experience in equity financial markets. Formidable business and financial skills as well a flair for masterminding the hospitality industry shine through.

 

 

DIM SUM AND THEN SOME

This delightful  dimsun is not unique to Cantonese cuisine. Shanghai has xiao long bao (steamed pork dumplings), and there is chao shou (Sichuan wontons) in Sichuan.  However What sets Cantonese dim sums apart, other than the extraordinary variety of dishes is that it takes years to learn the

finer points of making dim sum take years to learn, which is why it is important to have a demanding “sifu” [“master”). Chef Luo Bing has obviously mastered the art and on my request shares his chicken dimsum recipe

MAIDEN SHANGHAI DIMSUM

Ingredients:

(dough)

– Flour 200g

– 1 egg

– Water 30g

– Salt 1g

 

Method:

-Mix all the ingredients together until smooth.

– Use a rolling pin to roll the dough into 1mm thin pastry.

– Use diameter 3/5 cutter to cut into individual pastries.

 

Filling:

– Minced chicken thigh or breast 150g

– 1 egg

–  finely chopped fresh ginger 20g

– finely chopped onion 30g

– salt to season

– soya sauce 15g

– Sesame oil 3g

– cooking oil 2g

 

Method: Mix all ingredients together and put in chiller until filing.

– put a tablespoon of each filling into the pastry and pinch close

– boil for five minutes

 

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ROYAL FLAVORS

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in the shimmering palace: gourmet date: Ned Capeleris and Chef Miguel Piniero

Today, I send you the most delicious, queen of a traditional recipe which is versatile and reigns supreme. I also send you the recipe for good cheer by the global cocktail king.   I taste the very traditional Spanish Salsa verde and watch the cocktail king stir the original Martini in the most iconic Maria Cristina in the stunningly beautiful san Sebastian by the sea. The luxurious iconic century old San Sebastian  landmark is named after Queen Maria Cristina. It  is the superstar hotel of superstars. Not only was it a beloved of Liz Taylor, Bette Davis and others but even today the charming and dapper Ned Capeleris ensures that it magnetises the best. Chef  Miguel Piniero distils delicious Spain on our plates. And somewhere through my gourmet  meal here,  I get to know that Shah Rukh Khan stayed and loved it  here too. History and luxury waltz in the elegant, high ceilinged marbled interiors. Since 1912 it has been magnetising the whos who of the world. And with good reason. Not only does it boast of amazing gourmet fare, superlative  service, glamorously elegant surroundings but also has  the world famous Dry bar and a cooking school (Mimo food, where I attend a cooking lesson) in it’s premises.

 

GREEN GOURMET QUEEN

Over the years and through my travels, I have been tasting this green-sauce in different countries.  Ive been told that the basic recipe is probably 2,000 years old and has an Italian origin. But there is no documentary evidence. Sure! In Piemonte, I dipped the boiled meats (bolito misto) in it and I loved the cold Italian salsa verde. Rich with coarsely chopped  parsleyvinegarcapersgarliconionanchoviesolive oil, and  mustard.  In France the

verte au pain  is more of a thick mayonnaise flavoured with tarragon, and parsley and sage.  In Frankfurt the

Grüne Sosse  of seven fresh herbs, parsleychiveschervilboragesorrelgarden cress, and salad burnettogether with sour cream, oil, vinegar, mustard, salt and added hard boiled egg is  delicious.

So I was pleasantly bowled over when the Spanish version turned out to be the most memorable.

Also the most sparkling. In every way. We dined,  under the shimmering chandeliers of the  stunningly beautiful restaurant with it’s mirrored tables. The talented young chef’s masterpieces were served up one after the other. The pintxos (Basque tapas) delighted with their varied textures and flavors. The well traveled and well informed Ned Capeleris’s knowledge of the local and global cuisines had me riveted. Beans from.Tolosa, Hake and asparagus and the most amazing cloud of sweet bliss…Basque curd with honey followed by petitfours. Everhelpful Bryan Owen paired the finest wines, the local txakoli  and champagnes

SPANISH SALSA VERDE

Ned Capeleris and Chef Miguel share the easy to make recipe

  • 2 gloves of very finely chopped garlic
  • Extra Virgen olive oil to wet the pan
  • A pinch of Salt to taste  add
  • 100 ml of White wine or
  • 200 ml of fish stock  (optional) and then the parsley.
  • Parsley very finely chopped in abundance  stir in the
  • 10g (soup spoon) of flour to give the salsa more body. Keep stirring till it has a pouring consistency.

Use it as a dip, a sauce or even spread. Yum!

 


COCKTAIL KING

Here im privileged to watch the maestro himself stir the most perfect dry martini. The World famous entrepreneur author charming cocktail maestro  Javier de las Meulas founder of the  iconic dry martini concept world over and a fab one in Maria Cristina also shares the perfect recipe.

The cocktail KING Javier de las Meulas

 

From James Bond’s “shaken not stirred” martini to Ernest Hemingway’s  quote “I’ve never tasted anything so cool and clean…They make me feel civilized,” this gin-based beverage  is an iconic one. And fittingly enough, it finds its home in the iconic hotel  in the “Dry bar”

 

FROM THE MARTINI MAESTRO

Ingredients

2-3 dashes of dry vermouth

l glass at Bombay

Sapphire gin

Optional: a twist of lemon

Garnish: a green olive

 

Type of glass

Martini glass

 

Preparation

l Pour the vermouth and the gin into the mixing glass togethr

with plenty of ice

2 Stir tor l5 s

3 Serve in a cocktail glass

4 Garnish with a green olive

5 Optionally add a twist of lemon

Cheers!

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.

Grains of Magic

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Strange but true! Here in this frenetic, cacophonic New York city, I am not only getting rare insights into Indian grains and spices but doing so in a treasure trove spread over two floors. And our very own Indian superstar chef Vikas Khanna has been getting accolades for incorporating Grains in American cuisines.  Sharing his insights with me is award-winning Michelin starred chef, cookbook writer, filmmaker, humanitarian and  judge of MasterChef India. To top it all, the dashing and yet down to earth Vikas Khanna has  been hailed as the “sexiest chef alive” He combines a rare humility, knowledge and passion and I am blown off my feet when he guides me into his favourite New York hot spot.

We are at this iconic Kalustyans set up in 1944. The haunt of many s great chef. Here, he gives me taste of the finest black garlic pistachios, turmeric a sniff of the finest Iranian saffron of butterflypea and a round up of amazing rare grains. Though he works a lot with vendors in Kerala, Mumbai and Tamil Nadu to bring more organic grains to North America and to find creative ways to incorporate them into American diets.

He always tells people that our ancestors ate much better food than us. Organic, disciplined and balanced. The use of different types of grains and organizing a healthy eating around them is pure heaven for him and me. I had no idea that there was such a staggering number of grains and each had several sub-types. For instance Wheat includes Bulgar, Durum, Einkorn, Emmer, Farro, Kamut, Semolina, Spelt, Triticale. Rice (Red, Forbidden, White, Black) Corn (Flint, Dent, Waxy) Barley (Pot Barly, Pearl Barley) Sorghum (Johnson Grass, Broom-Corn) Millet (finger millet, foxtail millet, kodo millet, pearl millet, proso millet) and so on.

“I still remember the first time I entered Kalustyans. It was a much smaller store back then in 2001.” explains Vikas, “But was an eye opening experience, it was like being a kid in the candy store.”

He had come here to find fresh turmeric. It was not available then, but today it is. He has been a part of Kalustyan family since then. It could be buying new stuff or bringing chefs here or taking spices from here for chefs like Eric Ripert to Jean George’s to Daniel Boulud.

We both agree that spices are more precious than jewels. His latest research has been about Blossoms of spices and their evolution and metamorphosis through time. A lot like Vikas’s own fascinating journey…a boy born in Punjab with misaligned feet (not able to run until he was 13) and who learnt cooking  from his grandmother, came to America with no money at all and rose to be awarded and celebrated. And even today continues to be down to earth.

BARLEY AND ORANGE PUDHA

Vikas shared many a creative bread recipe with me, due to space constraint am able to print only one. Should you need more, please email rashmiudaysingh2017@gmail.com

A great tasting healthy bread made with whole barley flour, which is highly nutritious and recommended for a low-fat diet. Orange juice is added not only for a wonderful citrusy flavour but also because it helps to tenderise the dough.

1 cup barley flour

1 small onion, finely chopped

2 tablespoons chopped fresh cilantro

1 orange, zested and juiced

1 teaspoon chilli powder

Salt to taste

6 tablespoons vegetable oil

Take the flour, onion, cilantro, orange zest, chilli powder and salt in a bowl. Gradually blend in the orange juice and mix well. Add a little water at a time to a smooth batter. Heat a non-stick pan over medium heat and smear the pan with 1 tablespoon oil. Spoon 1/4 of the batter into the pan and spread to it to even thickness. Cook for 2-3 minutes until crispy golden brown, then turn it over and drizzle a little oil around the edges. Continue to cook until the sides turn golden brown, about 1 minute. Repeat with remaining batter.

Serve hot.

Food.. Cutting Edge Perspectives

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Foodies! Chew on it. Savor it. Here’s some food for thought. A mind-blowingly different perspective on food and its creation, on the world of food and chefs and restaurants.

I write from an amazing space, where food is not just being cooked but performed, boundaries are being pushed, new cultures discovered and knowledge exchanged. I write from the beautiful mountains of UpperAustria, from Gelinaz.

One thing is for sure, cooking is not just fine dining anymore. It touches different population segments across the world, and it needs to be both cutting-edge and playful, as well as in phase with worldwide pop culture.

And here in the beautiful mountains of Upper Austria I’m getting a taste of this amazingly different perspective. The worlds most brilliant chefs have flown in and are creating and co-creating together. And I am a voyeur.

SUPERSTARS CO CREATING MAGIC.

Every single continent seems to be represented here. The worlds superstar chefs have flown in. Rene Redzepi of Noma (Copenhagen), David Chang of Momofuku (New York), Virgilio Martinez (Of central Lima), May Chow of Little Bao Hong Kong, Heinz Reitbauer of Vienna, Margot Janse from South Africa, Manu Buffara from South America and a dozen more. Equally renowned artists, musicians, scientists, thinkers have flown in from all parts of the world. Is it about food? Is it about music? Art?  Its 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.

NOT ONLY ABOUT COOKING.

Sure! cooking is a big deal, but today it’s not enough: contemporary cuisine needs to find new ways to get in touch with a wider, younger audience, mingling and dialoguing with art, music and other fields of expression.

And here, I am witnessing  how culinary talent and human qualities can coexist harmoniously inside the kitchen.

How, the main stage for a chef is the kitchen, a place where life and art, personal experience and interdisciplinary longings  find a means of expression.

NOT ABOUT COOKING COMPETITIONS EITHER.

After all the “Masterchef” competitions and fierce rivalry, suddenly here is a welcome space, a happy space, there is:

– no competition

– universal sharing

– experimentation in a collective way beyond meritocracy and classified roles (stars, lists etc..)

Instead the collective of chefs were,

– pushing the boundaries, performing food and take risk as a starting point

– discovering new cultures and exchanging knowledge

– exploring the unknown

– zooming in on the beauty of nature, its elegant chaos

FOOD IS BEING PERFORMED.

Here, in the award winning gastronomic, family run restaurant Muhltalhof of the family Rachinger, the experimental culinary performance is taking place. The brilliant father and son chef duo of Philip and Helmut Rachinger have chosen three core ‘Matrix’ dishes. We get to taste them in a magnificent multi-course dinner the night before. Today the international chefs have been working in small teams of three and four. These dishes are being deconstructed, dismantled, cut into pieces and remixed by the 24 participating international and Austrian chefs. Chefs are asked to freely reinterpret every dish, modify some of the original ingredients and add seasonal produce from Upper-Austria to their new creations. And we walked through the different stations set up by each group as they interpreted the three matrix dishes. Rene Redzepi of Noma used moss he had foraged, Virgilio Martinez from Peru and his team interpreted the gulasch in a dumpling, David Chang from NYC along with May Chow from Hong Kong set up under a tree and even served up Schnitzel shots. The finale dinner is to follow…a sit down seven course dinner with these brilliant chefs in orchestra together. Innovative music and art installations by Joachim Eckl reverberate with the sounds of the river flowing nearby. Though sublime, its not just a gourmet dinner anymore. It’s the pampering of all senses. Nature, art, music food, cultures of different countries, good vibrations, morph into a memorable magical experience.  A Magelinaz experience!

P.S

I couldn’t resist requesting for the recipe of the  three matrix dishes of the potato gulasch, freshwater fish and the summerbock venison

Please email rashmiudaysingh2017@gmail.com should you want them.

CHENNAI  FOODLINE

So exciting to be in the mountains of UpperAustria and be in touch with you. Thanks for keeping me plugged into the vibrant home catering food scene of Chennai.

For any queries or recommendations,  please mail rashmiudaysingh2017@gmail.com  or call 98840 65010 or mail anjalisharma966@gmail.com

  • Gazeenasulu Kunhamed from Ormes Road, Kilpauk specialises in exotic cakes and desserts such as the French Jaconde cake (an almond sponge cake), Choco Coffee opera and a variety of cheesecakes. Her latest offerings are jackfruit and tender coconut cake, mango and passion fruit cake, orange and pistachio cake, cherries and chocolate cake which are made with entremets ( layered desserts with multiple flavours and textures). No home delivery. Call 98409 70353  or mail gazeenasulu@yahoo.co.in
  • Harini Sankaranarayanan from Simply Chocolate is a home baker from Abhiramapuram. She can customise cakes according for to customer requirements for  specific flavours, fillings ( types of nuts or fruits) or themes. Home delivery with extra charges. Call 98414 28798.
  • Sudha Shankaran from Pondy Bazaar takes orders for nankhatais. Minimum order is half kg. Call 99400-62327 or mail srinivaas.sudha@gmail.com
  • Anu Prosper  from Mistletoe Cakes is a home baker based in  Choolaimedu. The latest cake flavours in her menu are cotton candy, butter popcorn and bubblegum. She is also taking orders for low carb pizzas and savouries such as chicken croquettes, cheesy bakes ( veg and non veg) etc. Call  9600116757 or mail  anuprosper@gmail.com or visit https://www.facebook.com/mistletoe.cakes
  • Shyamala Sivaraman from Shyamala’s Culinary Classes  is based in Arcot road, Kodambakkam.  She conducts four hours sessions from Monday to Saturday on baking (cakes, cookies, muffins, decorative cupcakes), bread and buns, tarts and pies, puff pastries. She also conducts intensive icing workshops. Call on  98402 51050.
  • Deepika from Aumly is taking orders for  Thai Sweet Chilly Sauce, which is both spicy & sweet, Whole Wheat Muffins which can be stored in the fridge for a week in the following flavours: Apple Crumble Muffin, Carrot & Walnut Muffin and Orange & Dark Chocolate Muffins, organic fresh curd, set in earthenware pots, Idli Podi and organic Curry Leaf Powder. Order by Wednesday for pick up on Friday. Call on 8939774319. Address: 12-Z, Rutland Gate, 4th  St, Aroshree Kailash, Ground Floor. 48 hours notice required.
  • Sara Koshy is conducting a Workshop  on Garden Parties.  On the menu:
  1.  Zucchini Loaf
  2.  Cauliflower Crust Veg Pizza
  3.  Green Olive Tapennade (on Brushetta)
  4.  White Choco Chunk Brownies

Venue: The Gormei Market – 6, CIT Colony, 2nd Main Road, (behind focus gallery on TTK road), Mylapore, Chennai:4

Date: Aug 6th, Sunday. Time: 3:00pm to 6:30pm. Cost: Rs.1200/per person.

Call to register: 4217 2229.

Chennai Charms

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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,

Nungambakkam

9003030816, 8825537479 (watsapp)

CHENNAI FOODLINE

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 ramkumarpn@hotmail.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
  • Blueberry
  • Glaze Icing

Highlights:

  • 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.

For any queries or recommendations, mail rashmiudaysingh2017@gmail.com and anjalisharma966@gmail.com or call  98840 65010.

VIENNA WOWS

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.

 

Russia’s Veggie Wow And P.M. Modi

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I serve you a taste of Russia’s magnificent history and cuisine and with it a peek into our Prime Minister Modi’s most recent abode in the stunning St Petersburg. It’s awesome. It is Russia’s largest most beautiful Presidential suite and this is where our very own Prime Minister Modi stayed last month. It sprawls under a dramatic domed gold-leaf ceiling, has its own grand lobby and antique Carl Schroeder grand piano too. Two bedrooms, a private fitness centre, kitchen and this antique rosewood dining table under the magnificent handblown crystal chandeliers where we shot the photograph. In the past 142 years of it’s history, it has played host to global superstars, Hollywood movie moghuls, presidents and royalty. Bill Clinton, Whitney Houston, George Bernard Shaw and many more. The great Russian composer Tchaikovsky (my all time favourite) honeymooned here in the Belmond Grand Hotel Europe. This most iconic landmark has been witness to the history of the stunning St Petersburg.  Its Neo-Baroque and Art Nouveau building is now classified as a historical monument.

RUSSIAN VEGGIE WOWS
It is here in this icon that I get a taste of  Russian history, art, culture and food. Here is the surprise…also vegetarian food. Which of course would please our very vegetarian Prime Minister to no end. The multi-talented Chef Ian Christopher Minnis ensures the finest gourmet dinners here. He also oversees the amazing plethora of restaurants here. From St Petersburg’s most gastronomique L Europe restaurant (serving authentic Russian masterpieces) to the legendary caviar bar to the new Asian restaurant Azia which also serves some Indian dishes and has an Indian chef Dev Kathait. I do a tasting of their Asian vegetarian (including delicious dal, kababs and tandoori) in Azia. And request them for a second taste of the most amazing creation of pumpkin dimsum and he is kind enough to share the recipe of  the very traditional Russian Borscht soup (pure vegetarian). Chef de Cuisine Larisa Kordik conjures superb dishes (tandoor, steam and wok cooking techniques) and Ekaterina Vasiljeva not only helps translate but also coordinates everything seamlessly.

BORSCH SOUP

INGREDIENTS

Beetroot 160 gms/ Cabbage 120 gms/ Onion 20 gms/ Carrot 30 gms/ Vegetable Oil 50 gms/ Vegetable Broth 800 gms/ Tomato Paste 15 gms/ White Wine vinegar 5 gr/ Sugar 25 gr/ Black Pepper  0.5 gr/ Bayleaf  0.5 gr/ Lemon 5 gr/ Garlic 10 gr

Method

  • Clean & cut carrots, onions ( julienne ) and sauté in vegetable oil.
  • Add cabbage as well, ( the cabbage should be cut into julienne the same way as the carrots and onions. Gently sautewithout color to the vegetables.
  • Add tomato paste to the mixture, and gently saute a little further until it is not bitter.
  • Blanch the beet root in the skin until it is fully tender
  • Peel the  beet skin and shred  through a food processor, or Slice in thin long strips, (Keep beet juice  and add to soup just before serving.
  • Add vinegar,vegetable broth, stir and stew.  Add the bayleaf& shredded beet root. mix
  • In 5-10 min till ready, add salt, sugar and spices.( lemon and garlic)
  • Do Not boil hard as the color will disappear.

CAVIAR MASTER-CLASS

What better place to learn about and do a caviar tasting than in the home-country of this supreme epicurean pleasure? And even better in Russia’s only caviar restaurant, Caviar Bar & Restaurant, which serves only the best caviar with ice cold vodkas you won’t find anywhere else in the world. And I am fortunate to do so under the tutelage of Russia’s only full-time vodka sommelier and most knowledgeable caviar master Alexander Dmitriev.

Their menu boasts 15 types of caviar, 12 Dom Perignon vintages, 35 types of vodka and 15 varieties of distillate.

What is caviar? Interestingly, like only sparkling wine made in France’s district of Champagne can be called champagne, only fish eggs produced by the sturgeon fish can be called caviar. Russia’s been eating caviar since before the 14th century. The real black caviar comes from the sturgeons ystick. And this large fish (the biggest is Beluga) lives in the Caspian sea, Siberia and Sakhalin .
Caviar differs in colour texture and size depending on fish AND how it is produced. I learnt all about the production methods of production and preservation(which determine the taste and price of caviar)
Am dazzled by the types of caviar black caviar…sturgeon/ albino caviar from an albino sturgeon. Sturgeon fish family…Beluga fish is the biggest (oldest prehistoric fish) and has the biggest grains. Oscietra fish (16 types) Sevruga Sterlet (smallest grains) and Bester are the main varieties.
I taste the finest caviar, it is creamy, has a fishy flavour, of seaweed and even walnuts. It is intense creamy and not too salty. Is non pasteurised and made by the traditional method. I do a vodka and champagne pairing with it too and end up sipping and tasting Russia’s history in its grandest historic landmark…Belmond Grand hotel Europe.

Moscow Magic

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Its true. A photograph is worth a thousand words. This one which I shot (on the glamorous rooftop lounge of Moscow’s most luxurious and iconic hotel) speaks volumes. We are overlooking the spectacularly beautiful Red square (flanked by the Kremlin and the cathedrals) which has been witness to centuries of Russian history and culture and art. It continues to throb with the vibrance of modern Moscow. The focus of the photograph is the knowledgable and brilliant French executive chef Yoann Barnard who not only knows Russian cuisine really well but also explains the centuries of connection between French and Russian cuisines. At my request, he is holding my favourite Russian Syrniki. It also seems to be the favourite of Russians because it is eaten at breakfast, lunch and dinner. It can be eaten as a dessert too (its has a mild sweetness) and heres the surprise…it is vegetarian.It is made of paneer or cottage cheese (chef Bernard generously shares its recipe with us). So you see how in one photograph there is history, culture, the Franco-Russian culinary connection and the vegetarian aspect of Russian cuisine. And adding yet another dimension is the fact that I shot this photograph in Moscow’s uber hotspot rooftop lounge, perched on the Ritz Carlton hotel which is  clad in the classical gilded luxurious glamor of the Nineteeth century Russia. And this is the destination where the super celebrities, the young and happening parties and rocks together. This landmark of Moscow straddles the deliciousness of modern and traditional Russia and does so with impeccable signature service and graciousness…therein lies the  magic.

THE FRENCH CONNECTION

Did you know that during the reign of the Russian Tsars, the nobility spoke mainly  French? French food was the norm and many French chefs worked in the Tsars kitchens (including the famous French chef Anton Careme) and influenced Russian cooking. This French-Russian style continues to be popular even today. Chef Yoann Barnard explains how even the two cuisines have the same base.He works his magic through the magnificent restaurants of the Ritz Carlton. Here, where the dishes not only impress with their taste, but also delights the eye. Be it in the neoclassical Cafe Russe, the Lobby Lounge Bar in the style of a library with bookshelves and a fireplace hall also offers the  traditional Russian tea ceremonies. The ultramodern rooftop restaurant O2 lounge serves up amazingly vibrant fare.

All these restaurants are housed in the super glamorous Ritz Carlton with its Russian Empire style of the nineteenth century gilded, shimmering glamor. It is here that I first taste the delicious staples of not only the Russian French cuisine but also learn all about the Soviet cuisine.

A TASTE OF RUSSIA.

I learn all about how Peter the Great (ruled 1682–1725), invited a French chef in his court. It was during his reign that Russians began to serve meals in courses, rather than to serve all the food at once. Interestingly when French chefs returned home to France, they introduced popular Russian dishes too.

Also very interestingly Ivan III (ruled 1462–1505) and brought Italian craftsmen to Russia who not only built public buildings but also introduced pasta, frozen desserts and pastries to the Russian cuisine.

Then of course came the decline of Russian cuisine…during the USSR or Soviet period (Revolution in 1917 until 1981). In this period all restaurants were owned and operated by the government. There were food shortages and inefficient store management and food became very basic.  In 1981 President Mikhail Gorbachev started changing all that. Thankfully. And modern Russia began emerging. And there’s plenty more, of course there’s caviar, blinis…but that’s another story.

SYRNIKI

Delightful, soft and kissed with a mild sweetness, this all-time Russian favourite, Syrniki can be eaten on its own or drizzled with honey, sweet dressings, or jam. The ever helpful, brilliant chef Yoann Bernard who has travelled and worked all over the world takes time off to demystify Russian cuisine as do chefs Pavel Belyalov and Artyom Skotarenko. .

Ingredients

Cottage cheese — 200 gr /Eggs — 1 pcs/ Sugar — 10 gr/Flour — 20 gr/Vegetable oil — 20 gr/Sugar powder — to taste

Method

Mix together the cottage cheese, eggs, sugar and form rounds with a height of 2 cm and diameter of 6 cm by 40 cm each approximately. Sprinkle a little with flour and cook it on frying pan in the oil on both sides. Put it into the oven  (180°) for 6 minutes. Optional to devote with seasonal berries. Enjoy!

The Edible Heart Of Art

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I’m thrilled to art  in sunny Barcelona. Every conceivable form of art, breathing art, seeing art, hearing art and of course tasting art. Over the years, Barcelona has been my most favourite city which has nurtured global superstars of art, architecture and cuisine. I’ve been a constant and ardent fan of trailblazers Antonio Gaudi, Salvador Dali, Pablo Picasso and of course my culinary hero Ferran Adria. I have luxuriated in their immortal art forms and dining at Ferran Adria’s El Bulli was an experience I’ll treasure forever. And this time, thanks to my ever helpful friend in China, Vito Romeo, I even stay in the aptly named and the stunning Hotel Arts, designed by the globally renowned architect Frank Gehry.

Please take a look at the accompanying photograph, the intriguing flying Fish sculpture that you see, is named after a  Spanish dance (Sardana) performed in front of the cathedral and for sure the Hotel Arts, while not a cathedral has a similar dominating presence. And standing below is the brilliant Calatan chef Antonio Saez , who at a very young age worked as chef de cuisine in a three Michelin starred restaurant. He masterminds the wealth of dining options here and shares with me amazing insights about Spanish cuisine. The dapper and dynamic Raul Salcido helms this 25 year old iconic landmark and ensures that it delivers superb food and equally superior service.

DINING IN THE ARTS

All under one roof; A mind blowing wealth of dining options, I dine at two Michelin-starred Chef Paco Pérez’s Enoteca. And am blown away by his sheer genius and creativity which fuses textures and flavours into a delicious parade of dishes.

Lunching on Michelin starred Chef Sergi Arola’s fresh ingredients straight from the Boqueria market is a treat.

Seafood from all the coastlines of the world dazzle at Marina, which is situated in the gardens with views of the Mediterranean.

Its always been my most favourite summer soup. The very simple to make, Gazpacho. Not sure whether it’s recipe finds place in the first ever culinary book which was written in Barcelona in the 12th century.

And though Barcelona  has assimilated cosmopolitan cultures, over a 1000 years, it continues to hold it’’s own roots, culture, language and cuisine in high regard.

I am fascinated by this complex yet amazingly simple cuisine and the high state of gastronomy in Catalonia. And thanks to Chef Antonio Saez I taste and learn more about it.

GAZPACHO

Interestingly, Gazpacho may be served as a starter, main dish, or tapas. Its old and original recipe includes garlic paste, bread, olive oil, vinegar and salt. Chef Antonio points out  “You can many different kinds of gazpachos. Cherry gazpacho, beetroot gazpacho or peach gazpacho”, he explains, “What you need to do is, change 1/3 of the weight of the tomato for cherries, peach or beetroot.You will have a totally different gazpacho.”

 1.5 kg of plum tomatoes/400g of cucumber

150g of green capsicum/50g of onion

500ml of mineral water/½ garlic clove

250g of Extra virgin olive oil/25g of cider/ vinegar/ Salt

Blend all the ingredients, but not the vinegar and salt. Using an upright blender, blend for 5 minutes at maximum power, pass through a fine sieve and keep in the fridge. Adjust seasoning with the salt and vinegar. 

Serve very cold in soup plates, finish with garlic croutons, and a drizzle of extra virgin olive oil.

MORE GREAT SPANISH RESTAURANTS

ELBULLI

Crowned the “worlds best restaurant” five times over, Spanish wizard Ferran Adria’s “El Bulli” was a phenomenon. I was fortunate enough to have dined here, before Adria shut it. This is where Ferran Adria coaxed science to copulate with imagination and deliver brilliant surprises in texture, temperature and taste. His innovation of  “molecular gastronomy” (though he hats the word) continues to inspire the world.

CELLER DE CAN ROCA

Multi-sensorial Techno-emotion cuisine seduces at worlds best (twice over)  Located an hours drive out of Barcelona, the three Roca brothers fuse science, poetry, melody, into an orchestra of flavours & textures & memories & stories. This is my second dinner here and once again I come away thrilled.

DISFRUTAR

My last meal at the Michelin starred Disfrutar (means Enjoy)  more than lives up to it’s name. The brilliant chefs Mateu Casañas, Oriol Castro and Eduard Xatruch conjure a delicious extravaganza of innovative surprises.