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
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
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 parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and mustard. In France the
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
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!
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.
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
2-3 dashes of dry vermouth
l glass at Bombay
Optional: a twist of lemon
Garnish: a green olive
Type of glass
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
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!
Please take a look at the photograph shot under the beautiful ceiling mural of the Rotunda. For over eighty years, it has been New York’s iconic meeting place. And aptly enough, I’m breakfasting with icons of the culinary world. And India is the focus. America’s most brilliant award winning Food TV producer Geoffrey Drummond (renowned for his shows with Julia Child and Eric Ripert) is working on the ultimate food show on nourishment and India is magnetising him. Putting India firmly on America’s gourmet map, Vikas Khanna, the award-winning Michelin-starred chef, cookbook writer, filmmaker, humanitarian and judge of MasterChef India sparkles the morning. Interestingly though Escoffier, the King of French chefs (and codifier of French cuisine), did all the initial menus at this magnificent stately Pierre. It was here that America’s first Indian fine dine restaurant was located. Today, the brilliant young Keralite chef Ashfer Biju is making history again. He is reimagining classics with a fresh modern seasonal perspective and has NYC eating out of his hands. The joint-degree holder from the finest in America and France, the dynamic Francois Olivier Luiggi who helms this exquisite icon not only ensures that it retains its historic grandeur (hand-painted murals et al) but also rocks ahead youthfully. Jai Ho!
Lemon Leaf keeps Pan-Asia as its compass but blurs boundaries to please Indian palates and does that well. It’s a pleasing, relaxed neighbourhood eatery with plenty of comforting tasty food at very comforting prices.
Read my complete review on: https://www.whatshot.in/mumbai
Whoa! This brand new equestrian themed British gastropub has just galloped into Marol from Dubai.
Read my detailed review on https://whatshot.in/mumbai/critics-review-does-this-dubai-stable-has-hit-the-jackpot-r-9754
Found. Paradise island. Its so exclusive and remote that the only way to get here is by a private chartered plane.
Its one of the few islands in the world that is located on a shimmering coral reef. It has it’s very own 24 powdery white beaches and only 40 luxury suites. So not only do I picnic on a secluded, sun-drenched beach but do so on world class gourmet food. I revel in a seven course tasting menu under the stars on the beach. And just as much as the world class cuisine hits stratospheric heights, the breathtakingly beautiful depths of the ocean’s silent and magnificent treasures reveal themselves to me as I learn to snorkel and dive from the experienced instructors here. Named Lizard island by explorer James Cook over two centuries ago, this sensationally beautiful island shimmers in the sun in the turquoise blue seas on the Northern most tip of Australias awesome Queensland.
DIVING INTO GOURMET FOOD
Please take a look at the photograph I shot on one of their secluded most beautiful beaches. Chef Mark Jenson has cooked up the most delicious fish, which is not only found in the waters around here but is also the most prized and most in demand Coral Trout ( Recipe follows). Joining us right after his deep sea scuba dive is Emilio Fortini the sporting and sunbronzed Chief of the island resort. The dynamic and charming Italian ensures that there is perfection in every detail of the understated luxury here. A wine afficianado and gourmet himself he epitomizes the spirit of the island. As does Chef Mark who having traveled the world and taken a year’s sabbatical only to eat around in Asia infuses his cooking with many a vibrant Asia flavor. He changes the menu daily and his dishes are influenced by the unique environment in which the island is located.
I love the culinary offering here which reflects the tropical climate here and draws influence from South East Asia and the Mediterranean. Not limiting to these Chef Mark also interprets modern Australia and portray through food the many cultures that embody this magnificent country. Over 90% of the produce that he uses is locally sourced from Far North Queenslands fertile soil and the Great Barrier Reef. I trip out on his premium produce coral trout, red emperor, tropical lobster, red claw yabbies and fantastic rare tropical fruits and vegetables. Succulent meats from the Atherton Tablelands where their volcanic soils and high rainfall allow the animal to graze on prime pastures.
Its not just about the superb food here. Ive yet to come across a resort which has it’s own Research centre. A mindblowing trip to the internationally acknowledged research centre reveals all the path breaking studies done here on marine life and the coral reef.
It’s a heady feeling to be connected to nature in every way and yet to be coddled in luxury, from the spa to the beachfront villas. To be massaged under the sky on a beach with the local macademia nut oils and the premium French beauty products. If this is not paradise, what is?
P.S. while it’s blissful most of the time, the only “downside” to this paradise is the lack of phone connectivity. There is only satellite wifi and Im crossing my fingers that this mail goes through now.
Crisp Coral Trout
On my request Chef Mark Jenson shares his superb and easy to make recipe. You can substitute the coral trout with any other fish.
First step is to make the sahn rhot paste. The next step is to make the sauce from the paste. The third step is to cook the fish and plate up.
Sahn Rhot Paste
30 gr red chilli
10 gr garlic cloves
10 gr coriander root
Rough chop and blitz in blender.
40 gr sahn rhot paste
60 gr light palm sugar
30 ml fish sauce
80 ml tamarind concentrate
As needed Oil
Gently fry paste in oil. Add sugar and lightly caramelise. Add fish sauce, tamarind water, bring to boil and simmer for 2 minutes.
Coral trout (or any pan size fish, gilled, gutted and scaled)
Score fish 2 cm deep to resemble diamond shapes on both sides. Use a small skewer to separate the fish wings. Dust the fish with cornflour to absorb the excess skin moisture. Fry in vegetable oil at 170C for 8 minutes till fish is cooked translucent at the bone in the thickest section of the fish.
Pour the tamarind sauce on the plate. Remove the skewer and stand the fish up resting on the fish wings. Garnish with coriander leaves and chilli julienne. Enjoy!