dubai

THE DNA OF EATING RIGHT

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Deliciously exciting news! I’m getting definitive, scientific advice on what I should eat to lose weight, to detox, to be healthy. It’based on hardcore scientific genetic research. Nutrigenomics cracks the connection between diet and health and ensurethat everyone benefits from the genomic revolution. And all it takes is a saliva test. And that simply cracks the genetic code.

Spearheading this is renowned Biotechnologist Dr Vice Soljan of Nutrigenext Sàrl. He’s based in Switzerland but I’m fortunate to meet him in Dubai, after the Master Class given by him at Faarah Mehta’s amazing Maison Imperiale educational academy for adults.

And in the photograph, the food they are holding are what Faarah should eat to reach optimal health. Through that one simple saliva test for her genetic profile she has learnt what to eat and what exercises to do, simply superb and superbly simple. 

Faarah Mehta flanked by Dr Vice Soljan and fitness professional Danny.
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ONCE IN A LIFETIME RECIPE

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It happens only once  in a lifetime.  All my senses are getting pampered.  And how! Im seeing the most delicious dish being cooked by the lovable legend  84 year young Asha Bhosle AND  Im hearing her sing at the same time. And as though this wasn’t bliss enough, I get to touch and then taste the  “Chingdi chaap  “  Its made to the famed  RD Burman’s recipe and it gets even more exciting when Asha ji shares that recipe with me.  Her mellifluous honeyed voice sparkles the kitchen in her iconic Dubai restaurant.   Almost fifteen years ago, I’d watched her cook in her Mumbai home kitchen when  she’d shared her invaluable recipes for my cookbook. I was blown away by her gusto and passion and consummate cooking prowess. How does she stay forever young and exuberant? I got the answer when I tasted the new menu. She tunes in with the times, evolving herself and remaining contemporary and flexible. So while I tasted the classical biryani and chingdi chaap ( RD Burman ‘s recipe) I also tripped out on her brand new barrah lamb chops paired with carrot coconut cream, fried fish with avocado cream and baby chicken with bok choy and makhani sauce, all deliciously made by the brilliant young chef Bobby Retnakumar Geetha. With us is Asha ji s amazing and talented family and also one of the chiefs of Mashreq bank Richa Madan who not only sings well but also cooks equally well. And needless to add is a big fan of Asha ji.

 All this was in her elegant flagship Dubai restaurant. The gorgeous singing legend’s award-winning culinary destinations  transcend cultures and cross continents and  are now in 13 locations in The UK and in the Gulf. Asha ji  personally oversees the work of the restaurants’ spice master to ensure the essence of her culinary philosophy is imprinted in every kitchen, and in the experience of every diner.

But, of course, what she is best known for is her singing. She has sung more than 20,000 songs in eighteen languages, and has been showered with national and international awards.

BIRTH OF A GOURMET CHEF

‘I started cooking when I was ten years old,’ Asha explains in her soft, melodious voice. ‘My mother never used to cook, but I really learnt a lot when I had to cook for my father’s shradh . . . puranpoli, kheer, bhajiyas.’ Asha’s father, Pandit Dinanath Mangeshkar, taught her singing and coincidentally, Asha sang her first song ‘Bolte chala chal nava bala’ at the same age as she learnt to cook. Born in  Sangli,  when they moved to Bombay, Asha led a rigorous and hard life, leaving home at six in the morning and recording till the wee hours. All this seems to have only made her stronger.‘Mera vishwas hai that you must have will power,’ she asserts. ‘I used to love playing gulli danda on the streets and could play all day.’ She also used to borrow a lot of books from a library near the Dadar station, stay awake reading in lamp light and return them the next day.  Till today she has retained her curiosity and wonder of the world around her. Her interest in cooking has much to do with this.

So fabulous is her cooking that Randhir Kapoor had once joked to her “aapke gaane se aapka khaana accha hai”. Her enterprising and dynamic  son,  the driving force of her restaurants, Anand sums it up in one sentence: ‘The world has lost a chef to a singer.’ To which I wanted to tell him, ‘But you have both, you lucky guys!’

 

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ASHA & R D BURMAN CHINGDI CHAAP.

THE LEGENDARY RECIPE

CHINGDI CHAAP

Ingredients
200 grams Prawns (tails on headless)

100grams Panko bread crumbs

1 grams sakura cress ( optional for garnishing)

2 grams coriander chopped

2 grams chili powder Kashmiri

10 ml lemon juice (bottle)

10 grams salt iodized

10 grams heirloom tomatoes (for garnishing)

25 grams ginger

25 grams garlic

30 grams kohlrabi salad (for garnishing)

30 grams red onion

1 raw egg

 

Cooking time: 20 minutes

Method:

Ø     Remove the shell of the prawns keeping the tail on and clean in chilled water.

Ø     Marinate the prawns for at least 3-4 hours before use.

Ø     Using a blender, make a paste of onion, garlic, ginger, lemon juice. Add chili powder, salt and coriander chopped.

Ø     In a separate mixing bowl, beat the egg and add it with the onion & garlic mixture.

Ø     Crumb the prawns, deep fryer it for at least 5-7 minutes with a temperature of 350 degree.

Ø     Remove from the fryer; drain the excess oil using a paper towel tap slowly.

Ø     Garnish with Kohlrabi salad, Heirloom tomatoes & sakuracress

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ASHA BHOSLE DAZZLES.
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ASHAJI FLANKED BY ANAND BHOSLE, CHEF BOBBY GEETHA AND SUSAN POTTER.
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ASHA BHOSLE FEEDING RICHA MADAN.

HIDDEN GEM WOWS

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Please take a look at the photo, would you believe this is in the concrete jungle of Dubai? I love sniffing out hidden gems all over the world and this one is tucked into a fishing village . Run by a young husband and wife team, it serves up  gems of wizardry. And guiding me to it are our very own revered and feared, media baron (Blitz)  the late Russy Karanjia’s gorgeous daughter and granddaughter. Discerning gourmets, they are the toast of Dubai. High profile editor Rita Mehta Karanjia makes time from her hectic  media and celebrity management work, Faarah Mehta Shewakramani takes time off her  pioneering  and fully booked up elective educational academy to lunch with me here.  The ocean bounty is distilled on our plates.  Evolving  modern Asian cuisine with a Japanese influence the brilliant young Akmal Anuar serves up one masterpiece after another. The most fresh, delicate and crazily addictive Seaurchin, heady white truffles,  refreshing ponzu-spiked Yellowtail tuna and more. The Hairy crab with Piedmonte white truffles dazzles and the feast continues. Ends with the delightful

Kadak chai (you read that right) ice cream. Our lunch at “3 Fils” hits gastronomic stratospheres but the price points are down to earth. Therein lies the magic.

FOR THE BOX
Rita Karanjia Mehta and Faarah Mehta Shewakramani (in black) at 3 Fils.

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

 

Designer Dinners

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Foodie-ism is the rocking new “ism” of our times. Even highfalutin fashion brands have jumped in to set up restaurants and hotels. I’ve dined Dolce Gabbanas Gold (humdrum except for the gold bar dessert), Armani (worlds worst Caesars salad), great swimming pool in Bulgari (London), a Gourmet stay in Palazzo Versace (Gold Coast). So when the jet setting glamorous gourmets and real estate tycoon couple Anurag and Meera Bhatia invited me to Italian fashion czar Ferragamo’s recently opened “Il Borro” it became worth my while to stop in Dubai just for this dinner. Loved the sleek, glamorous Tuscan bistro and it’s traditional Tuscan flavours, snowy buratta to the salt baked fish, crisp vegetables (all flown in from Ferragamo’s gardens of Il Borro in Tuscany).  Mukesh Luthra, chairman of his beauty and wellness global empire, sparkled the evening and we raised a toast to his birthday. With Ferragamo’s “Il Borro” wine of course.

Review : PA PA YA

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PA PA YA

Another winner from Zorawar ( after Masala Library and Farzi in Delhi). The fun quirky reinterpretation of Asia and the Far East through molecular gastronomy’s cerebral shenanigans and yet distilling taste validates the kind of experimentation that culinary pioneers undertake.

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Secret squirrel Karen McLean dazzles

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SHHH! SECRETS AHEAD

Im about to share a very yummy secret with you. Correction: many secrets that will help you cook and eat healthy as well as tasty. And creating  these recipes and sharing them freely is a slender, slim and sunshiny young girl. I was  so rivetted by her instagram posts that I requested to meet her. Whoa! What an amazing success story…Karen McLean , this Australian-Vietnamese girl moved to Dubai only two years ago and since then has millions of fan followers. She’s a qualified CA who came to a foreign country (Dubai), loves cooking and her dad and grandpa are amazing cooks. But healthy eating recipes are her very own and it was accidentally that Karen started sharing them on her website and instagram and voila! her fan following hit sky high.

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MY DATE WITH HEALTH AND TASTE

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MY DOUBLE TREAT

It’s a treat to beat all treats. A Double Treat, whichever way you look at it. And Im not only referring to the delicious nutritious dates (which I cant stop eating) but also my delightful dates from South India. The brilliant Executive chef Thirimalai Murugan ‘s award winning dish blends South India and Dubai so is it any wonder that the dish was given highly prestigious  UAE award? The creative and hard working chef from kanyakumari has not only honed his talents all over the world, but has also spearheaded many a hotel pre-opening team.

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#DubaiDiaries: DIVINE DESSERT IN THE DESERT

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Dessert Delights: Chef Cizeron and Deveekaa Nijhawan
Dessert Delights: Chef Cizeron and Deveekaa Nijhawan

 

A request. Please take a look at the accompanying photograph: would you believe I shot this in the hot,  arid desert? Such a fabulous relief to be amongst lush tropical gardens and trees in this concrete skyscrapered Dubai! It gets even more exciting because here in the cosmopolitan, diverse Dubai, not only does this multi-talented, brilliant Executive chef share his recipe of my most favorite dessert, the Crepes Suzette but many an invaluable multi-cuisine cooking tip too. Here he is, flambéing the pancake dessert by drizzling the Grand Marnier liquor down the orange rind and swapping many an interesting culinary story too.

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