rashmi uday singh

ICONS IN PARIS

Posted on

Francois Delahaye handing over the Plaza Athenee book to Prime Minister Modi

Im in Paris to complete my thesis “The rise and the rise of vegetarianism” .  And so spending most of my time meeting my mentors and professors in the university. Also  part of my research is the most beautiful Parisian landmark. Here, Im not only tripping out on the finest French cuisine, history and culture but also the most amazing vegetarian masterpieces.

For more than a hundred years Plaza Athenee has exemplified modernity luxury and timelessness Any wonder this  Parisian landmark is patronised by our very own  Prime Minister Modi (confirmed vegetarian) heads of state, royalty, movie moghuls, haute couteriers and superstars from all fields.

Helmed by. Superstar Francois Delahaye over decades it has played host. to. many a superstar. And our very own Prime minister Modi too.

For some inexplicable reason vegetarianism is always associated with asceticism,  the opposite of luxury and with tasteless food. But here maestro Alain Ducasse busts all those myths. It’s a starry glamorous experience in every sense of the term…Luxury drips in ten thousand Swaroski pendants which dangle instead of chandeliers.

Its amazing that here in this temple to high gastronomy the gardener is  given as much importance as the chefs. And only vegetables cereals and fish are served here.I watch chef Romain Meder create the most delicious luxurious vegetarian haute cuisine. And he shares the recipes too. Should you want any please email rashmiudaysingh18@gmail.com

Advertisements

REVIEW: PLUM BY BENT CHAIR

Posted on

Questions: Is this a home décor store which serves food? Or is it a restaurant which sells home décor? 

Ans: Yes to both. In the intriguigingly named “Plum by Bent  chair” it’s possible to  eat your salad and buy not o that funky plate  (a skull wearing headphones) it is served on and also the chair youre sitting on. 

Read my detailed review on whatshot.in

shop and dine: Behman and Lynne Homjee at PLUM BY BENT CHAIR

AT THE CENTRE OF GLOBAL GASTRONOMY

Posted on Updated on

The air is so thick with excitement that I could slice it and pop it into my champagne glass. I report from the planet’s largest gathering of chefs, the worlds most prestigious cooking and baking competitions. Im in Lyon, the home town of the “Chef of the century“ the late Paul Bocuse who shaped the history of gastronomy, through his institute and global  cooking competitions continues to do so. It’s a joy to meet  his son Jerome Bocuse ( several years ago id had the privilege to interview Paul Bocuse for my TV show).Marie-Odite Fondeur s Sirha held once is two years is bustling with global visitors at the displays, exhibitions, discussions , tracking of innovations, hospitality and food trends. The world of gastronomy is celebrating here! With good reason!

Celebrating global gastronomy: Jerome Bocuse and Marie Odite Fondeur …

REVIEW: IZUMI

Posted on

Go for it!  it’s unpretentious. It’s in a seriously small space. It’s Seriously good. My kind of place.   It doesn’t take bookings and seats only 15 we were told. So  my Japanese food expert buddy and i reached there at 5.57 pm. Ate our way through the menu. Verdict: Bandra’s IZUMI lives up to it’s hype.  Read my detailed review on whatshot.in

 

HEALTHY SNACKING

Posted on

HEALTHY SNACKING

It’s been my lifelong quest…to find the secret of howto to dine non-stop gourmet and yet stay healthy. To continue to enjoy all tastes and flavours, to be able to digest it all and then go back for more. I wrote a weekly health column for a national daily for fifteen years. Produced, scripted, directed, presented 52 episodes of a health show on TV and through it all spent lots of time with doctors, specialists, ayurvedacharyas, nutritionists and more. And it was a common consensus, the source of health and energy was the digestive system. And to keep this system working in top form, it was essential to eat healthy (ofcourse) and eat a balanced diet (ofcourse) and to avoid snacking (possible?). We all feel like a nibble every now and then…so the question arises is there such a thing as “healthy snacking?”

Muffins without maida?

Ragi jowar bajra ones?

 Red velvet with beetroot? Healthy, sugar free cookies? Trust the charming baking grandma Maggie Naidu to think of health first. Her

2grandsons here from Holland, David Rehan Ravin vouch for these. As does the charming Anusree Nair who popped in just when I was doing the tasting session.

Healthy cookies: Maggie Naidu and gourmet Anusree Nair

Jasper 8E, Olympia Opaline, OPP AGS, 33 Rajiv Gandhi Road, Navalur, Chennai 600130

9841570111

Quinoa Digestive Biscuits and Naan Khatai?

Energy bars, made of natural sugars with  a low glycemic index… made of seeds, nuts and dryfruits?Pratima Manikandan’s ingenious bars and crackers are the answer.

Energy Bars made of Millet and walnut seeds, nuts, berries, millets and natural sugars to bring together a nutritious snack on the go.

All sweetened with the super healthy dates.

I love biting into the wafer thin, savory seed crackers made entirely of seeds and nuts.

Prathima Manikandan s unique home made seed crackers and energy bars

Prathima Manikandan

A-218, Bhaggyam Urban Ville,

Industrial Estate Road,

Thoraipakkam,

ph: 7358306633/044 48536641


OILS WELL THAT ENDS WELL

The good news begins : A fourth generation Agriculturalist, whose family has it’s own ground nut and coconut farms. She majors in Bs c nutrition and goes on to make cold pressed oils

 from their farm produce of coconut and ground nut in Chikballapur.

Wooden churners extract oils(Marra chekku method)

Cold pressed oils, Sabitha Rakin and Rajeshwsri Muthuraja

These cold pressed oils have no chemical additivesm no crude oil and the fizz shows purity

I m happy to meet 38 year old enterprising Sabitha Rakin

 And  Rajeshwsri Muthuraja  her mother in law who personally ensure and make these cold pressed oils.

They also have packets of Cows ghee…and this too is made from milk from their own 18 cows.

They need  a day’s notice.

Only home delivery…

Sabitha Rakin

Navins starwood Towers

Mambakkam main road

Medavakkam

+91 9176112121

WHATSHOT HOME-BAKER TASTING SESSIONS

I maybe traveling the world but I always circle back to Chennai. Ive been flying in from Mumbai and setting up “whats hot tasting sessions” past 15 years. And with each session I get even more impressed

Infact, in EACH AND EVERY COLUMN there is a local “Foodline” with the latest onChennai’s home catering and baking as my Chennai based assistant Anjali keeps a tab and has been doing so for over 15 years. We held the last one in ITC Grand Chola , which is where I tasted the healthy snacks made by  Prathima and Maggie and got to know all about Sabitha Rakin’s unique cold pressed oils. Should you wish to take part in the next whatshot tasting session please mail rashmiudaysingh18@gmail.com, anjalisharma966@gmail.com

REVIEW: HOUSE OF LLYOD

Posted on Updated on

Goa weaves it’s magic in Juhu. It all started over two decades ago (in Goa ofcourse) when  Celia Braganza and her son Lloyd cooked up a place known for its home style cooking and welcoming warmth.  And it’s Goa once more…Juhu’s House of Lloyd with it’s charming cane furniture,  potted plants, Mario Miranda murals and retro music sets the perfect stage for  the authentic flavors of Goa. Read my detailed review on whatshot.in.

Review: Rue Du Liban

Posted on

Hallelujah! A star is born. It has  risen in Kala Ghoda. It sparkles with flavour, authenticity and nostalgia and recreates the Levant. What is the Levant?  A place? a flavour? a region which serves up tastes of all cultures in the southeast corner of the Mediterranean? All this and more. And the three month old Rue du Liban not only serves up these authentic flavours but does so in a refined, gracious fine dine ambiance. Read my detailed review on whatshot.in.

Superb experience at RUE DU LIBAN with Dina and Dr Shahrukh Golwalla

 

FLAVOR PARTNERSHIPS

Posted on

Here it is. An inspiring idea for our hotels and big restaurants… Five star hotels tie up with small, local, artisans, bakers,  and cooks and serve up local flavours in five star environs. 

 I get a delicious taste of this Flavor partnership series at  Loews Hollywood. Thanks to Chef Mark I Ching, I meet  26 year old David Vanlochem of Duidough’s Cookie Lab who started off pushing a cart on Hollywood Boulevard and today owns a bakery. I taste his creations in this host hotel to the Oscars  (connected with the winners walk corridor to the Oscars Dolby theatre.) I watch chef Mark add innovative touches and transform David’s  addictive chocolate cookie into the “German Blondie”…named after superstar Marlene Dietrich. “Tasting Hollywood” gets redefined!

The “German Blondie” with Chef Mark and David’ “Flavorpartnership” in Loews Hollywood.

Recipe: MARILYN MONROE TOMATO SALAD

Posted on

 LEGENDARY HOLLYWOOD FLAVORS

 

Legendary Wolfgang Puck and Denise Flanders feeding Belair’s swans.

He’s a living legend. Not only does he have his own star of fame…in Hollywoods walk of fame, but for over three decades has had all of Hollywood eating out of his hands (literally too). Over a hundred restaurants in five continents cookbook author celebrity chef and official caterer for the Academy Awards blazed the trend  for  its gourmet pizzas topped with caviar and smoked salmon. He’s starred in movies (as himself)  and yet the revered legend Chef Wolfgang Puck remains down to earth and charming. To spend time with  the legend in the  Belair, Los Angeles, the world’s  most famous Hollywood hideaway is amazing. To watch him feed the long necked swans that glide in the swan lake and then to lunch on his masterpieces in his renowned restaurant is to get a true taste of  legend.  This serene 12 acre lush paradise ( the serene, gleaming swan lake et al)  is actually at the heart of cacophonic, bustling Los Angeles. It is in these stunningly beautiful serene surroundings styled
as  private residences, an amazing Californian oasis of relaxation and indulgence which is the

secret Paradise of superstars
It nestles in the canyons of Los Angeles. And how I love that Swan Lake.Four beautiful white swans call the lake home, and together they embody the romance, grace and elegance of Hotel Bel-Air.

The glamorous charm   reminiscent of Hollywood’s Golden Age is palpable here.  It is here  that Hollywood’s history lives and breathes. Any wonder that it has been Hollywoods  most beloved hideaway? Legends like Grace Kelly, Marilyn Monroe, Liz Taylor stayed and dined here regularly.

Marilyn Monroe a regular here

It is this very exclusivity and tranquility  that continues to magnetise the likes of Julia Roberts, Oprah Winfrey, Tom Cruise, Nicole Kidman and many other Hollywood notables. As the lovely. Denise Flanders points out “The emotional attachment that so many have for Hotel Bel-Air is so very special.” I love the way it is steeped in cultural history, defines historical moments  and highlights the Dorchester group’s stylish heritage, not just with fascinating historical anecdotes but exceptional service and food. Memorable!

 

MARILYN MONROE TOMATO SALAD

Beloved of Marilyn Monroe
Chef Hugo Bolanos and the Marilyn Tomato salad.

Here’s the refreshingly beautiful taste of the tomato salad, so beloved of the beautiful legendary Marilyn Monroe, who lived and dined here.

2 each Red Beef ( big) Tomatoes

4 each Figs

3 each Cherry Tomatoes (variety colors)

3 Tbsp  Olive Oil ( Marilyn liked her olive oil)

1 Tbsp Basil Oil

1 Tbsp 18 year aged balsamic vinegar

4 oz of Italian Rich Fresh Buratta cheese

6 each flowers of Micro Basil

To taste  Salt Large Flake

Fresh Cracked Black Pepper

 

Method:  This dish looks like a mosaic or painting in the summer .The colors are beautiful just like its celebrity inspiration. Thick cut tomatoes just like Marilyn preferred, figs, buratta all un marinated and carefully layed out to fit like a perfectly aligned painting on the plate. Dress the salad with the 2 olive oils, balsamic vinegar. Lastly season the tomatoes with the salt and  black pepper and finish with the micro basil over the top. By dressing everything on the plate you lose no flavor from a separate seasoning and the tomatoes will release there delicious juices from the salt directly onto your plate.

That’s the explanation of his  creation given by WolfGang Puck’s  brilliant Executive chef Hugo Bolanos.

As a veteran team member of the Wolfgang Puck Fine Dining Group (having worked at Michelin starred  CUT, world-renowned  Michelin starred flagship Spago including Wolfgang Puck catering) Hugo Bolanos delivers masterpieces in taste and textures. He has worked with the worlds greatest chefs (from Ducasse in Paris to Daniel in NYC).and today he continues to weave drama in Puck’s award winning restaurant in Belair.

Wolfgang Puck…vegetarian masterpiece …of pumpkin baked in salt.

It is here too that I taste Wolfgang Puck’s delicious classics, from the Weiner Schnitzel to the vegetarian pumpkin baked in salt and his famous vegetable soup. Should you need the recipe please email rashmiudaysingh18@gmail.com