India is shining. And how! I’ve never seen such a full-on star cast of Indian chefs together. I write from the stunning seaside city of San Sebastian (which has the largest number of Michelin starred restaurants in the world). Fittingly enough the gigantic gourmet Gastronomika is taking place here. Eye-opening sessions, cooking demos with tastings, tours and more. And amid all this high-end gastronomy, India is the guest of honor. The dynamic director Roser Torres dons a red salwar kameez especially to welcome dream-team India. Our very own, worlds 7thb est, Asia’s best Gaggan Anand has flown in from Bangkok. What a cluster of Michelin stars: Vineet Bhatia (London), Sriram Aylur (London), Srijith Gopinathan (SanFrancisco). Saurabh Udinia and Manish Mehrotra (New Delhi) and covering both North and South India are Manjit Singh Gill and his dreamteam, And from Mumbai our very own chef Thomas Zachariah are making India proud. Jai hind!
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”.
The world is distilling itself on my plate. I write from Dubai, where Im dining at brand new Caribbean, Peruvian, Modern Indian and more. But it’s the India-shining factor which is dazzling me here.I dine (again) at the finest Peruvian restaurant in London and Dubai, Coya. Vibrant authentic Peruvian cuisine seduces. Here are the surprises, not only is it owned by the Indian brothers Gulu and Arjun Waney, even their executive chef is Sanjay Dwivedi. Creating international waves too are my charming dining companions. Global power couple, Mukesh and Vandana Luthra, pioneers of the wellness and beauty industry. The globetrotting gourmets jetset between South Asia, Middle East, Africa, India and Uk tending to their everexpanding company. No wonder Padmashree Vandana Luthra has been on the Forbes and Fortune list of the 50 most powerful women in business. Powering this global business, the dynamic Chairman Mukesh shared the most amazing insights about global food too.
From ceviches sparkled with Peruvian chillies to raw fish hamachi with Kolkatta’s jhalmudi and that at the brand new, stunningly beautiful Jaan. Perched in the penthouse of a swish downtown hotel, maestro Farokh Khambatta’s Jaan, is Dubai’s hottest opening. It dazzles with it’s tantalising repertoire of progressive Indian creations. Yet another Indian is making global waves. Jai hind!
You’ll agree with me that taste in food is very subjective. What is my nectar maybe yucky to you. And yet as restaurant critics we strive to give objective and accurate critiques with relevant guidelines for the majority of readers. So, what do I do when an all-vegetarian salad restaurant opens in swish SOBO Breach candy? Land up unannounced for two meals.
Read my detailed review on http://www.whatshot.in/critic-review/ministry-of-salads-r-9545
A joyous whoop for youthful fun! This brand new, gaming bar and bistro takes fun seriously…from the games, to the decor and even the food is given a playful Asian spin.
Read my detailed review on http://www.whatshot.in/critic-review/mrp-my-regular-place-r-9489
I was a fan. Im not anymore. Not after I dined at TV chef, author and serial restaurateur Jamie Oliver’s new pizzeria in Phoenix Mills.
Read my detailed review on http://www.whatshot.in/critic-review/jamies-pizzeria-by-jamie-oliver-r-9421
“Eat-Play-Booze” seems to be the mantra of this new, high-octane, Lower Parel lounge. Im a dedicated foodie, but I’m not fit enough to review this young, rocking space where food is not the prime mover. So, I invite my young friends who are fit (in every meaning of the term) to do so.
Read my detailed review on http://www.whatshot.in/critic-review/play-the-lounge-r-9412
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.
Which is the first place Id look for recipes and love passed down through generations? A home kitchen ofcourse. And when that home kitchen also caters professionally then the treat doubles.And each time I fly into Chennai I find that the home kitchen magic works wonders. Heres a happy story that began in Bangalore, when three gifted women cooked together. Marium Banu and her two young daughters Sabira and Rashida not only cooked to their mothers recipes but were also actively encouraged by their father to attend cooking classes and learn Moghlai and Continental cooking. Not only did Sabira learn and cook at the young age of fourteen but also rapidly picked up all her mothers cooking tips and guidelines. After marriage Sabira moved to Chennai. Along with her husband Javed,
Sabira has been catering from home for the past fifteen years. They pay personal attention to every detail…from shopping to cooking. They also customize their cooking and menus to the specific needs of their customers. She devotes most of her time to cooking and refining her skills.
At our “Whats hot” tasting session she brought along some of her signature dishes for tasting. Fragrant and rich with masala Biryanis (both mutton and chicken) their specialties are malai chicken, butter chicken, tandoori, drums of heaven, sachlik kebabs, shami kebabs, chicken croquettes, malai kebabs, kheema naan, vegetable naan and assorted desserts. While home delivery is free within 2 kms, they take orders atleast 24 hours in advance.
Sabira shares below her easy-to-make and yummy-to-taste chicken lollipop recipe,
48 Ramaswamy road, D 2. #rd floor, G R A partments, KK Sagar,
Contact Numbers: 9962023786, 9380668064, 9382209805.
SABIRA BANU’S RECIPE OF CHICKEN LOLLIPOP
Chicken – 4 Breast Pieces (Boneless) Grind in the Mixer
Add Chopped Coriander, 2 Onions, 4 Green Chillies, Salt, Red Chilli Powder (As Requried), Juice of 1 Lime.
Mix the above ingredients along with the chicken and form lollipops and insert a toothpick for easy holding. Dip in egg and bread crumbs and shallow fry.
Serve Dipped in Garlic Sauce.
Recipe for Garlic Sauce:
2 Tbsp ginger, 4 Tbsp Garlic and 4 Green Chillies ( Grind Coarsely in the mixer )
Maggi Hot and Sweet Sauce – 4 Tbsp
8 x 8 Sauce – 2 Tbsp
Ajinomoto – A pinch
Sugar – 1/4 Tsp
Salt – 1/2 Tsp
Tomato – 1 (Blanced and Cut Finely)
Juice of 1/2 Lime
Corinader – Finely Chopped
Fry the Ginger Garlic Chilly Mixture in 1Tbsp of oil till all the smell is gone. Then add the finely chopped tomato and fry again. Add the sauces kept measured one at a time. Bring to a boil and switch off.