food

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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Review: House of Mandarin

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Predictable Chinese fare. And for sure, predictable doesn’t have to mean disappointing. It can be comforting and reassuring provided it is cooked right.Read my review of House of Mandarin on https://whatshot.in/mumbai/critics-review-will-house-of-mandarin-become-your-new-go-to-for-chinese-r-9857

 

Review: THANGABALLI

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At Thangabli with Akanksha Agarwal, CK Sabeesh, Dr Nasreen and Dr Anil Tibrewala( in white shirt)

 

South Indian

Sorry! Bad news! Okay so  we love the name “Thangaballi” (villain of “Chennai Express’?) but why did they make the food from South India so villainous too? However, despite the disappointing  food and service we had a superfun afternoon.Read more on – https://www.whatshot.in/mumbai

 

 

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!

Review: Kode

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Gutsy. Inspired. Innovative. Kaleidoscopic. Cutting edge. Quirky with quality… those are some of the ways to try and decode super achiever Zorawar Kalra’s “Kode”.

Read my complete review on: https://www.whatshot.in/mumbai/critics-review-zorawar-kalras-kode-gives-as-much-importance-to-the-bar-as-to-the-kitchen-r-9846

Red Carpet and Mango Dessert

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Here in the cacophonic and frenetic Big Apple, it’s our very own Indian mango which is being celebrated. And that too at the NYC premiere of  Dame Judi Dench’s superb film where she brilliantly plays the role of Queen Victoria (also a great gourmet). Post screening, superstar chef Vikas Khanna created the most amazing mango dessert topped with edible gold. His tribute to the king of fruits for the queen of acting. I tasted, photographed and couldn’t stop smiling.

Review: Arth

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Swaggering shimmering sprawling duplex interiors by high octane brand Gauri Khan. No gas, charcoal only kitchen helmed by Best Lady Chef Tourism award winner Amnindner Sandhu. That’s Khar’s brand new Arth. Is there any hope behind the hype?

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

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.

And The Oscar Goes To..

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Whoa! A gourmet pure vegetarian and vegan menu in Hollywood Roosevelt, the very heart of Hollywood itself. Here, Hollywood history lives, breathes and dazzles. It was here that the first Oscars were held in 1927, it has the “Hollywood Walk of Fame” at it’s feet and is within air kissing distance of the iconic  “Dolby Theatre” where the Oscars are held. Marilyn Monroe lived here, by this poolside. It is right here that along with Andrea Escobar, I get a taste of the brilliant chef Josh Eden’s vegan creations (including the bagel and lox made of carrots and tofu). Having opened over 30 restaurants around the world Chef Eden is all set to add this delicious vegetarian, vegan dimension here. Don Jacinto who helms this iconic landmark ensures that all normal people are treated like movie stars and movie stars like normal people. Therein lies the magic!