foodies

Review: KALA GHODA CAFÉ & WINE BAR

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Shhh! There’s a new wine bar café in town. Surprise, surprise…there was no hype or hoopla surrounding it’s launch. But then keeping a low profile is in it’s DNA as it’s been sired by the simply named Kala Ghoda Café.

Read my full review in today’s Bombay Times!

Kala Ghoda Cafe
In the new Kala Ghoda Café & Wine bar; Niharika Singh (sitting)  
 and Ewa Simone (in red), Prerna Saraff.
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FIRST TIME EVER

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He has done it again. Made India proud.

And that too at the most  prestigious and highly coveted World’s 50 best restaurant awards. Gaggan Anand’s Bangkok based restaurant is the only Asian restaurant to be amongst the top five. Here, Spain’s  gastronomique city of Bilbao is buzzing with the global whos who of the food world. Superstar chefs have flown in to attend these three action packed days of feasting, celebrating, deliberating. 50 best talks, Food meets art discussions  and then the grand finale of the awards in the Palacio.

On being crowned worlds best,  the tall, bespectacled passionate, inspired, philosopher genius Massimo Bottura and his lovely wife Lara receive a standing ovation.

Our very own Delhi London NYC based “Indian Accent” was ranked 90.

Powering this gigantic and magnificent global operation is an amazing dream team.  Hailing from different parts of the world, each one is dynamic, creative, efficient and  empathetic. Helmed by Charles Reed,   Tim Brooke Webb,  Helene Pietrini  William Drew who ensure that it is not just the definitive “list maker” of the greatest restaurants, but also the “tastemaker”. They  keep the World’s 50 best continuing be the Best of the best.

FOR THE BOX... (1)
Worlds best Massimo Bottura with Worlds 5th best  Gaggan Anand. Group: Will Drew, Helene Pietrini, Charles Reed, Gaggan, Rajesh Kewalramani Tim Brooke at the World’s 50 best 2018 in Bilbao.

Review: BANJARA

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I love Mumbai’s suburbs, their energy and bustle. And always happy to check out the new restaurants which keep popping up. Like “Banjara”, the shining brand new restaurant part of the Goldfinch  hotel, which we chanced upon while exploring Andheri.

Read my full review on whatshot.in

Banjara
Diners at Banjara, enjoying the lavish multi cuisine buffet as well as the ala carte. 

 

NOBU IN GERMANY

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Sausages and beer. On my last visit to Munich, Id been shooting for my TV show for ET Now in the OctoberFest (wearing the traditional dirndl of course). And once again this time eating and drinking local is giving me a true taste of this charming old city. But right here amidst the Altstadt, I’m in for a surprise. I’ve been a Matsuhisa Nobu fan past three decades. He came from Tokyo via Lima Peru and put his vibrantly delicious interpretation of Japanese cuisine on the world map. I’ve been following him around… learning cooking (in Paris) to meeting him in LA (at  chef Wolfgang Pucks amazing charity dinner) to dining  at many of Restaurants across the globe from Los Angeles  to Dubai. Here, in Munich, his signature miso black cod is as lusciously addictive as ever and the specially created local dish of kohlrabi salad delights.  The brilliant executive chef Vasili Papatheodorou and head sushi chef Shigeru Fujita continue the Nobu magic.

For the Box (15)
In Munich, Matsuhisa…Nobu flanked by chef Vasili Papatheodorou and head sushi chef Shigeru Fujita. 

Review: TASSE DE THE

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My cup of tea. For sure! I refer not just to this stylish ornate new all-vegetarian Tea café, Tasse de The (TDT)  but also to Sanjay Asher  my legal superstar guest. We d popped into this Fort café ( close to his iconic solicitor firm office) for a lunch meeting.

Read my full review in today’s Bombay Times!

Tasse de Thé
In Munich, Matsuhisa…Nobu flanked by chef Vasili Papatheodorou and head sushi chef Shigeru Fujita. 

A TASTE OF KENNEDY CHARISMA

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It’s a fangirl moment. I’m not only getting a taste of John F Kennedy’s favourite dishes but their recipes too. And that too in Frankfurt, in the stylish and luxuriously cosy Villa Kennedy constructed in 1901. It sparkles with minimalistic luxury in the style of the 1930’s. Like the dashing 35th President of the US, Villa Kennedy is a stylish combination of tradition and innovation. And it is here that the brilliant young  Chef Antonello Domenico De Marco recreates  Kennedy’s favourites. From the magical seafood dish, to the interpretation of the classical Berliner dessert.  Kennedy’s famous words “I’m a Berliner” are immortalised in this dish too. I particularly love the carrot steak (Marilyn Monroe’s favourite) paired with lamb (also her favourite). The Kennedy menu dazzles  and on my request Chef Antonello shares the recipes. Should you want them please mail Rashmiudaysingh18@gmail.com

FOR THE BOX...
Tribute to Kennedy: Chef Antonello Domenico De Marco, Iris Koenigsdorff Daniela Fette-Rakowski. 

 

Review: BOTECO

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Brazil in BKC? Would  the cuisine be authentic? I was sceptical. And then the globetrotting foodie family Mehrotra pointed out that they’d dined at Brazilian Chef Guto Souza’s restaurant “Go with the flow” in Goa and that it was deliciously on point. And that  he was behind BKC’s Boteco too.  I was excited to dine there but all good things take time.

Read my full review in today’s Bombay Times!

Boteco
At BOTECO: delicious togetherness, Seema, Anushka and  Jaideep Mehrotra.

Recipe: POWER PANCAKE

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DELICIOUS & NUTRITIOUS

A request: Please take look at both the dish photographs. Both are equally unique, delicious and amazing. One is a power pancake: gluten free and healthful. The other is a banana tart tatin, silken, velvety and sinful. Interestingly, I taste both at the same venue. One which is making waves in Dubai ever since it opened recently.

PENROSE LOUNGE: POWER PANCAKE

She’s the gorgeous  Layla Kardan and Dubai’s most famed singer. Making global waves is product and interior designer  Ambika Hinduja and both of them are big fans of Chef Nicholas Trosien’s “power pancake”. As am I. We cant stop feasting on it in the stylish, upscale  Penrose lounge with magnificent views of Dubai’s DIFC. It’s a refined feminine beautiful space with a menu of small salads, caviar, shellfish platters and the like. It is here that Chef Trosien weaves his magic. Having graduated from Le Cordon Bleu in Miami,  Chef Trosien honed his skills under many a globally renowned chef. His  passion for exploring different cultures and cuisine brought him to the Middle-East. On our request, he shares the recipe of his must-try Power pancake.

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THE POWER PANCAKE.
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BANANA TART TATIN.

POWER PANCAKE

3g chia seeds

10g oats (Gluten Free)

15g red quinoa (Cooked)

1 ea banana ( ½ caramelized with brown sugar , other ½ cut 1cm cube  and add to the mix)

1 cup milk

2 eggs

2 tbsp melted butter

1 1/2 cups gluten free flour

1 ½ tsp baking powder

1 tsp salt

Method:

Take the gluten free flour and baking powder and add 2 tablespoons of melted butter with 2 eggs and 1 cup of milk.  Mix well with a wire whisk.

Add the remaining ingredients except the caramelized banana and fold to ensure it is equally incorporated.

Add desired amount of pancake mix to a non-stick pan with some butter and cook until golden brown on one side.

Flip the pancake and continue to cook.

Place the pancake on a plate and garnish with powdered sugar and caramelized banana.

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Ambika Hinduja, Chef Trosien  and Layla Kardan with the Power Pancake.

Superhero seed… I love the way these versatile  quinoa seeds when cooked retain a slight crunch. Love the  delicate and subtly nutty quinoa flavour too.Happily this power pancake is made of the miracle Quinoa. Packed with nutrients, would you believe it has  twice the protein content of rice or barley? quinoa is also a very good source of calcium, magnesium and manganese.

As Chef Trosien and Ambika Hinduja point out, Quinoa is among the least allergenic of all the ‘grains’, making it a fantastic gluten free choice. Quinoa is high in monounsaturated fat.

Amazing that a seed can be such a complete protein; quinoa contains all nine essential amino acids – including the elusive lysine and isoleucine acids, which most other grains lack. Its also  naturally high in dietary fibre.

For sure, it is an amazing cocktail; anti-inflammatory phytonutrients,  heart healthy omega-3 fatty acids too. Cheers!

MAGNIFICENT MINA’s TART TATIN

Several years ago, Id dined at the  globally renowned Michael Mina’s Aqua restaurant in San Francisco and become a fan. And was surprised and thrilled to find that bis

brand new “Mina Brasserie”  has not only opened in Dubai but is the talk of the town here. Every square inch of this sexily glamorous restaurant bristles with starpower of the who’s who. Including  our very own Mumbaikers. Ambika Hinduja, the brilliant product And interiors designer and Raman Macker the don of hospitality, poised to make global waves with his new international projects. Dining with them and the dapper hotel chief Lorenzo Maraviglia, Shiv Kumar and Ivo Krmpotic is a treat. As are Michael Mina’s Signature dishes, be it tuna tartare, dover sole or the banana tarte tatin. Ive always had the classic Apple tart tatin and was thrilled to trip out on Mina’s banana version. And even more to discover that our very own Sanchit Datta , patisseur had made it. He has shared the recipe. Should you neeD it please mail rashmiudaysingh18@gmail.com

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Patisseur chef Sanchit Datta and the Tart Tatin. 
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At MINA BRASSERIE Ambika Hinduja,  Raman Macker (in front) Lorenzo Marviglia. Shiv Kumar. Standing Ivo Krmpotic.

RECIPE FOR HOT & HAPPENING

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It’s a sweet dream come true. To feast on the latest and the greatest. To trip out on nutritious healthful (Quinoa pancake) as well as luxuriously sinful (banana tart tatin) and get the recipes for you too. All of this in globally renowned Michael Mina’s brand new “Mina Brasserie” which is the talk of Dubai. Every square inch of this sexily glamorous restaurant bristles with starpower of the who’s who. Including  our very own Mumbaikers.  Ambika Hinduja, the brilliant product And interiors designer and Raman Macker the don of hospitality, poised to make global waves with his new international projects. Dining with them and the dapper hotel chief Lorenzo Maraviglia,  Shiv Kumar and Ivo Krmpotic is a treat. As are Michael Mina’s Signature dishes, be it tuna tartare, Dover sole or the banana tarte tatin  Next morning I  breakfast on beautiful views of the city and the power pancake at yet another super restaurant, Penrose Lounge.

Need recipes? Please email Rashmiudaysingh18@gmail.com

FOR THE BOX (14)
At MINA BRASSERIE Ambika Hinduja,  Raman Macker (in front) Lorenzo Marviglia. Shiv Kumar. Standing Ivo Krmpotic.