food for soul

Recipe: SUN & MOON

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Sometimes a restaurant experience extends to  more than just the food.  It’s drawbacks become it’s charms… its tiny home-style space, its one man service,  generous portions of the Korean owner-chef Sun’s (not sure if I’ve got her name right) blazing lustily spiced food.

Read my review in today’s Bombay Times.

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Checking out SUN AND MOON with Ashmit Patel, Nina and Prakash Vasa.
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SEOUL FOOD

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Lights. Camera.Eat. So what if its    minus two degrees in the Korean capital of Seoul. Here, on the TV set, under the bright lights, its sizzling hot. And what better way to learn about Korean food than  from the maestro,  70 year young, legendary actress and chef Soomi Kim? And to be invited to cook and shoot on the sets of her hugely popular TV show. Superstar chef Hyun Seok Choi  teaches me more fundamentals as does Jin Pyo Kim the mover and shaker of Seoul’s restaurant scene. All thanks to Jung Yum Choi Im  learning how to make “kimchi” the traditional way. And tomorrow driving four hours to the mountains to the celebrated Buddhist monks monastery. To get her blessings and to eat her vegetarian food. Cant wait to learn from her how to make vegetarian kimchi. Need recipes? Please email rashmiudaysingh18@gmail.com

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Filming and tasting: Korean superstarchefs, Soomi Kim,  Chef Hyun Seok Choi  and Jin Pyo Kim. 

Review: BOMBAY VINTAGE

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“… yeh hai Bombay meri jaan”the old hindi song echoed in my ears, when I lunched at Bombay Vintage. It did so  not just because I was lunching at a restaurant which serves up Bombay’s melting pot cuisines but even more because of my lovable guests (one was my #foodieblinddate) .

Read my full review in today’s Bombay Times.

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FAB FOODIES Aaditya Bhatt, flanked by Utkarsha Kesarkar and Jumana Hufeza Electricwala.

 

FRESHNESS REDEFINED

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Sure! I have dined in the gourmet capitals’ worlds best restaurants but this is the first time that I’m getting a taste of freshness redefined. Here under the stunningly vivid blue sky nestled in the north west coast of the beautiful Mauritius island is “On the rocks”  Here the brilliant chef Igor Bochia  conjures his simply superb and superbly simple magic. Freshest of fish, be it the Dorado, tuna or  red snapper is grilled on the table, right in front of each diner. The sporty and sporting Nishal Seebaluck points out that their luxurious landmark not only specializes in food but also in water sports, snorkelling, scuba diving and more.  They also serve up gourmet omakase Japanese, authentic Mauritian and Creole tasting menus,  Superb Italian and Indian too. Cooking classes as well as Mauritian rum tasting classes. I raise a toast to the exquisite “On the Rocks” with the finest local rum…served up only on ice… on the rocks of course!

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Memorable meal ON THE ROCKS: with Chef Igor Bochia and Nishal Seebaluck.

Review: RIVAAZ

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Rivaaz tucked into a four star hotel surprises with  it’s robust and tasty Moghlai fare and it’s generous portions and affordable pricing (average meal for two Rs 1200). Should you happen to be in the vicinity… it s a must visit.

Read my full review on whatshot.in

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At RIVAAZ: lunching with Mansoor H Matani  and Feroze Mistry. 

Recipe: Cartagenian style beef with Temptation plantain and coconut rice

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WAITER, THERE’S A COLA IN MY FOOD

Unusual! Unique! First time ever! I taste a dish cooked in a cola. It has a strangely uplifting and cheering effect…much like the internationally renowned song “waka waka” (sung by the Colombian Shakira). This dish is her favorite…as is mine.  It has a memorable deliciousness that ricochets on my taste buds, pampers my senses and stays in my memory forever. And the interesting part is that it is not a funky, innovation or modern fusion dish, it’s a traditional  South American dish from Colombia’s beautiful, ancient walled city of Cartagena. And I taste it in the stunningly beautiful Legend of Santa Clara. It dates back to 1621 when it was a convent. Even now, every evening, there is the candle lighting ceremony done by the monks.  Here history, lives and breathes and then dapper Richard Launay who helms this landmark ensures that  along with high-tech all traditions are preserved. Nobel prize winning author Garcia Marquez has written an award winning book on the Legend of St Clara. Not only does the brilliant chef  Dominique Oudin cook up this dish but also shares the recipe with me. And it’s only on checking around and doing my research that I find out that many a president, royalty, Bill Gates and even the internationally renowned singer Shakira (shot into fame with Waka Waka) is not only a Colombian but also a regular at Legend of Santa Clara and this dish along with Arripas huevos (egg in a corn batter)  is a favourite of hers.

It has a long name and it s a dish composed of beef (cooked in a cola) plaintain and coconut rice. It has a masterful balance of flavours (savory and a kiss of sweet).

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Tasting Posts Negra with  chef Dominique  Oudin and Richard Launay in The Legend of Santa Clara.
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Internationally renowned Colombian Singer Shakira’s favourite dish.

 

Posta negra Cartagenera, con platano en tentación y arroz de coco 

“Cartagenian style beef with Temptation plantain and coconut rice”.

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Traditional Colombian Post Negra  dish cooked with a cola. 

Serves six

Posta negra 

       1

1.5 kg     beef  

350 g      white onion

350 g      carrot

1 clove    garlic

5 branches of  thyme 

40    cloves

20    whole pepper

1 stick     cinnamon

 580g       brown sugar 

 1.5 Litrescoke

 3 Lts       water

 14g  salt

 20 ml      vegetable oil

 

 Method

Take the beef meat, and clean it. Put half of the salt. Clean the vegetables and cut them in thick cubes. 

In a frying pan, heat up the oil and seared the meat on all sides. Clean the pan with coke and add all the ingredients and the water. 

Cook slowly for about 3 hours according the size of the meat.

Remove the beef. Sift the sauce and verify the flavors.

 

PLATANO EN TENTACIÓN 

“ Temptation plantain”

 

       6     ripped plantain

       450ml     Sweet cola (our icecream soda)

       150ml     water 

       100gr      sugar

       1 stick     whole cinammon

       10 Ud     cloves

        

Method  

Remove the skin from the plantain and cut it in 4 pieces.

In a bowl add all the ingredients, and put the plantain in the mix.

In a sauce pan cook the plantains with the mix and let it cook in low until you get a caramel liquid.

 

Arroz de coco 

Coconut rice

I have the coconut rice recipe with me, should you need it please email rashmiudaysingh18@gmail.com

To serve:

Cut the beef in thin slices and wash with hot  sauce. 

Serve with coconut rice and ”temptation plantain”.

 

LEGENDARY DINNER

As much as I trip out on the traditional beef stew (recipe above) I could with equal joy write poems to avocado weds mango to black garlic weds beef and treetomato weds langoustine.All in Colombia finest legend SantaClara s 1621. And that too by brilliant 27 year young chef Andres Segura .
Brilliant marriage of 
Avocado with the fresh tartness of green mango in a crazily addictive Cold avocado and ginger soup with Sousvide Lobster tail. The degustation dinner of modern Colombian cuisine dazzles.

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Chef Andrea Segura and the avocado mango masterpiece.

 

FRUITS OF LEARNING

My learning continues the next morning over the legendary breakfast… where chef Oudin escorts me through the authentic Colombian street food stalls… I even watch each dish being made. From the most popular 

“patacon” plantain deep fried,

“Arripa de huevo” egg in a corn batter to the superb, freshly brewed Colombian coffee.

And through it all the colorful

“palanquera” in her traditional dress sparkles the breakfast room. The palanqueras are the traditional fruit sellers. So I bite into the juiciest freshest fruit and keep learning too. Having my fruit and eating it too!!!

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Chef Oudin and the Palanquera. 

MY BEST-EVER FOODIE BLIND DATE

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No two ways about it. They’re  indispensable. They’re my guiding lights: they take me off the eaten path. They plug me into the insider foodie pulse of the city they live in. Mumbai, New York, Dubai, Hong Kong , Berlin, Paris and now my very latest…Los Angeles. And of course, they’re fabulous fun. I refer to my #FoodieBlinddates which i’ve been going on past 3 decades. Now, with Instagram and twitter, its simple I just post that I’m visiting a city and invite Blind dates. Pre-social media days too, along with my column I had a phone answering machine and went on many a fab foodie blind-date.  

Till date my best every foodie blind date was my most recent in Los Angles. Three gorgeous powerhouses of energy and foodie information guided me to two amazing great value for money restaurants… Pizzana and Destroyer. Big time international food influencer, Kaitlin   travels around the world as a TasteHunter. We lunch, munch and
and dance in  Chef Daniele Uditi’s awesome pizzas…the best in LA. 

Caitlin Sakdalan who lives bi-coastally between NYC and California shares her info on FAT (food and travel.) Jesse Hsu, Wedding Dancer.
documents food, chefs, and stories with his camera And Chef Daniele Uditi’s  Italain food dazzles. We go on to eat  to The Destroyer…but that’s another yummy story.

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My Fab foodie blind dates in Pizzana, L.A. Kaitlin, Caitlin, Jesse and chef Daniele.

LATIN AMERICAS FOOD OSCARS

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Here’s to the power of Food and restaurants. Did you think Foodiesm is only about  taste, excitement, creativity and great cooking? It’s much more. Foodiesm is a uniting global force.And it’s power is evident here in Bogota.

I write from the most prestigious, glittering Oscar of food awards, amid the largest gathering of Latin American chefs. Here, Latin America’s 50 best restaurants are being announced. Crowned as Latin America’s best is Maido, where the ever smiling Mitsuharu’s Peruvian- Japanese Nikkei cuisine dazzles. Due to space constraint I cannot possibly list the other exciting winning restaurants, cuisine trends on display or record the pathbreaking  50 best talks on the future of food, meat and vegetables.All nationalities are mingling, tasting, connecting and celebrating here.

Making it possible is the  dreamteam of the Worlds 50 best restaurant academy from London  who even  in as far away as Latin America, encourage and award the finest 50 best restaurants, give diners an accurate compass to find the best, even promote tourism. It’s  living proof that foodiesm is a good ism, it unites us all, it is understood in all languages. It knows no boundaries or frontiers.  It is, in fact, the frontier to be on.

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Latin America’s best  Mitsuharu of Maido flanked by Tim Brooke Webb and Will Drew of 50 Best and the presenter Claudia Bahaman.

 

 

 

The Worlds Most Awesome Restaurant

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No two ways about it. This is the worlds most awesome restaurant. Here’s a restaurant where the worlds greatest chefs fly in from all over the world, to volunteer and cook ONLY for the homeless and the vulnerable. And to do so they use waste materials. This is it. The ultimate and most heart-touching and transformative use of gastronomy. It takes within it’s sweep a fight against food waste in support of social inclusion, feeding the homeless and the vulnerable. It’s a non-profit organisation, its aptly named “Food for Soul” and is founded by one of the worlds greatest, most brilliant chefs Massimo Bottura whose mindblowing “Osteria francescana” was judged the worlds best restaurant last year. Lara and Massimo Bottura are blessed alchemists and their non-stop dedication to this selfless work is truly awesome. “Chefs have risen to celebrity heights,” Chef Bottura commented. “I believe we, chefs, can reflect these lights to illuminate the most pressing issues facing society today. Cooking is a call to act.” And sure enough they are using this in many amazing ways to change the world. I could write a book on those, but  due to space constraint have to limit myself to Food for Soul today.

THE AWESOME COMMUNITY KITCHEN

It’s a privilege and a blessing. I came to London, only to be able to volunteer as a part-time waitress in Lara and Massimo Bottura’s truly noble and innovative “Food For Soul”. They’ve set up this community kitchen and restaurant  Refettorio Felix to provide lunch from Monday toFriday for the homeless and other vulnerable groups from surplus produce supplied by The Felix Project. The aim is to serve more than 2,000 meals using five tonnes of recovered food. The community kitchen is based on Food for Soul’s highly successful Refettorios established in Milan and Rio de Janeiro opened during the 2016 Olympic Games.

It was a great experience to be in the beautiful and elegant Refettorio felix. It was set up in St Cuthbert’s Centre in Earl’s Court the historic community space underwent an ambitious six-week makeover by Charles Wainwright and Ilse Crawford. It is a beautiful space infused with art and design  and it brings a new sense of dignity to the table, showing how aesthetics and ethics go hand in hand.

More than 30 leading British and international chefs have already accepted the call to action from Massimo Bottura to cook in the Refettorio.  Michelin starred chefs Alain Ducasse, Daniel Boulud, Jamie Oliver, Ashley Palmer-Watts, Jason Atherton, Monica Galetti, Nuno Mendes  and many more turning surplus ingredients into a delicious menu. I was privileged to watch the brilliant and highly gifted Michel Roux jr and his daughter Emily (of the legendary Le Gavaroche) and Jonny Lake (of the iconic Fat Duck) in action. And on the day that I excitedly watch Georgio Locatelli (of the award winning Locanda Locatelli) the dynamic Charles Reed, chief of the  trailblazing Worlds 50 best restaurant Academy was also there to support this noble venture.

 YOU CAN BE A PART OF IT TOO

Following the month-long June festival, Refettorio Felix will continue to operate and provide a vital community service for years to come. With the support of Food for Soul and its partner, The Felix Project, meals will be prepared by two resident cooks with  assistance from a guest chef. If you are a chef and visiting London you can volunteer to cook for a day. Should you be visiting London and want to volunteer to help to serve or help out you can do so too. Reach out to info@foodforsoul.it

MASSIMO’s Breadcrumb Pesto

Here’s the recipe which maestro Massimo Bottura cooked up on the very first day launch of “Food for Soul” Refettorio felix.

Ingredients
Serves 4- 400g Artisanal dried Pasta (spaghetti)/ 1 garlic clove/120g fresh basil leaves (if you don’t have enough basil, use parsley, mint, and gentle green herbs – not rosemary )/ 50g  breadcrumbs /salt (1g)/100g grated Parmigiano Reggiano / 70g extra virgin olive oil (preferably chilled 3 hours)/ 30g cold water

Place the garlic, bread crumbs, basil and mint, and salt in a food processor and pulse. While the machine is running, drizzle in the oil and the water alternatively through the feed tube, stopping occasionally to scrape down the sides. Transfer to a large serving bowl and stir in the Parmesan.Cook the pasta according to the package directions (al dente).

Strain the Pasta without rinsing, add the pasta to the bowl with pesto, stir gently and serve warm. Enjoy!