restaurants

Taste Of London

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Here in this definitive showcase of London’s latest and most exciting restaurants, India is shining. In the lush and sprawling Regents park the bi annual “Taste of London”  has awarded the seven month old “Jamavar” restaurant the “Best of Taste” award. This fine dine Indian restaurant has been wowing London with Chef Rohit Ghai’s menu which serves up delights from the Royal kitchens of the North and South Indian fare too. Cyrus and Pervin Todiwalas Café Spice Namaste (London’s 22 year old popular restaurant) is drawing crowds. The Todiwalas also continue to raise funds for the needy, support sustainability and fight food waste. It’s a delight to catch up with my old friends and rockstars of the culinary world and to meet the Michelin starred Luigi Taglienti of Lume Milano too. Most of all it’s the flavour of India that thrills. Be it the brilliant young Samyukta Nair’s “Jamawar” or the Todiwala’s  “café Spice Namaste” which hosts “khadrass or the Greedy pigs club”,  a Gourmet showcase for India’s  Parsi heritage. Indeed a yum “Taste of India” in the  “Taste of London”.

Review: Candy & Green

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The two month old Candy & Green brings vegetarian carbon free dining. It promises “fit fresh and fun”.

Read my detailed review on https://whatshot.in/mumbai/candy-and-green-is-all-about-fresh-and-fun-food-r-9759

Luxurious Vegetarian

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Superstylish Palazzo Versace’s Jasmine Webb and Chef Dayan Hartell_Law.

My mission to sniff out the finest vegetarian food around the world continues. And even here, in “the worlds most stylish restaurant” in Palazzo Versace, (the worlds first fashion branded hotel,)  I’m dazzled by the parade of  sophisticated and delicious vegetarian dishes. I love the transcendence of Italian design which shines through the marbles and mosaics, vaulted ceilings hand-detailed in gold. And equally amazing is chef Dayan hartell-Law’s mastery over flavors and textures.  Including that over  our very own Madras Onion and curry powder which is elevated to stratospheric heights Finedining gets redefined. Juicy watermelon, crunchy radish and fingerlime morph in the most refreshing ceviche. The humble potato is elevated to a gourmet status as it is paired with kombu, the fleshy  portobello  and the flavorpacked porcini. As does the vivacious and beautiful Jasmine Webb. We raise a toast to Versace serving up style as well as substance…and we do it with  a sorbet, in a Versace cup of course!

P.S Should you want Palazzo versace’s  Madras onion dish recipe please email rashmiudaysingh2016@gmail.com  

India Shines

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Gaggan Anand, Tim Brooke Webb, Helen Pietrini. Steven Ciobo (Minister of Tourism) and Charles Reed at the worlds 50 best, Melbourne.

Stop press. Our very own Indian Gaggan Anand is blazing global headlines. His Bangkok based restaurant is crowned “Asia’s best” and seventh best in the world.  I write from the high-octane excitement of the high-ceilinged historic Royal Exhibition hall, Melbourne. Here the worlds most prestigious, glittering Oscars of gastronomy The worlds 50 best  are in progress. The air is crackling with excitement and every square inch is bristling with culinary star power. The hon’ble minister of Tourism Steven Ciobo, several other dignitaries and the worlds most celebrated chefs have flown in. For the past fifteen years, The Worlds 50 best been a mega force and credible guide to global gastronomy  and to gastro-tourism. It is helmed by the dynamic Charles Reed and powered by the dream team of Tim Brooke Webb, Helene Pietrini and William Drew. They’ve  held the awards in Melbourne for the first time and Australia is playing magnificent host, with it’s fabulous food and wine. I am getting high not just on Australia’s spectacular produce and restaurants  but also on Gaggan being crowned the seventh best in the world. Jai Ho!

Review: Verandah 11

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Vegetarians khush hue!  Now a new wave is upon us, Verandah 11 in Fort serves up a mixed experience.

Read my detailed review on https://whatshot.in/mumbai

Sweet Magic in Hollywood

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OSCAR WORTHY DREAMTEAM: CHRIS FORD. BEN TRODD AND LAUREN DUTTON BREEN AT THE PRETTY WOMAN HOTEL.

I admit. I don’t have a sweet tooth. I have sweet teeth. And I travel the world  looking for the best of the best. For me,  desserts represent divinity and patisseurs are my passion. Here, in the land of eternal summer, in Hollywood I taste sweet magic. For many fabulous reasons. First of all, the most creative of desserts are being conjured and served up here in this iconic “Pretty woman” hotel which has distilled decades of Hollywood glamour! Beverly Wilshire is not only a legendary landmark but also officially on the  National Register of Historic Places of the United States. Superstars such as Elvis Presley, Warren Beatty and Steve McQueen have all lived in this luxurious landmark.. And then of course the  Hotel shot into global fame when 25 years ago it was the  movie Pretty Woman starring Julia Roberts and Richard Gere was shot here. And located on the glamour and fashion drenched Rodeo drive this Pretty woman continues to charm.

And it is here overlooking the Rodeo drive in it’s award winning The BLVD that their patisseur Chris Ford’s creations dazzle and delight. Over decades the Beverly Wilshire’s iconic restaurant The BLVD has been the hot spot for the crème de la crème of Los Angeles. And has recently  reopened with a brand new Art Deco makeover, dramatic lighting, bold blacks and whites and contemporary gloss.

Chef Chris Ford continues to reinvent himself and each of his magical creations seduce with their beauty, taste and textures. The charming and dynamic  Ben Trodd,  has led many a hotel to win awards. He helms nine luxury hotels, spearheads this Hollywood landmark and is has transformed it into  it’s cutting edge modern avatar, while still retaining it’s historic splendour. The   highly efficient and forever helpful “pretty woman” Lauren Dutton-Breen, just moved in from NYC is already making waves in LA. And over high tea we taste Chef Ford’s sweet magic.

RECIPE

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PEANUT BUTTER MOUSSE

Looking every bit like a glamorous chef in Hollywood shoutd, Chef Ford is a powerhouse of talent and hardwork. You can watch him demonstrating his recipes (including this one) on butterloveandhardwork.com under vimeo. He shares his  Peanut butter mousse  recipe with us.

PEANUT BUTTER MOUSSE

Ingredients: 200 gms milk/200gms cream/ 120 gms egg yolks/ 80 gms sugar/ 200 gms peanut butter. 5 gelatin sheets/ 300 gms cream
Method:
Prepare gelatin (as directed on the pack)  Whip 2nd amount of cream to medium peaks Make anglaise  Whisk in peanut butter.  Whisk in gelatin . Cool over ice bath to body temp  Incorporate whipped cream  Pipe into medium sized dome molds Enjoy

BOLLYWOOD TO HOLLYWOOD HIGH TEA

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HOLLYWOOD CONNECTION : KABIR , ADAM AND MELISSA BEDI

It is serendipity at work. We are luxuriating over high-tea and patisserie in this iconic Hollywood landmark. Not only is over eight decades of Hollywood history distilling itself in this “Prettywoman” hotel but each one of my companions are interlinked to it. This is the very first hotel that  Our very own Bollywood and Hollywood star Kabir Bedi  made Beverly Wilshire his “Home away from home”. He  stayed here  when he moved to Hollywood in 1977. He not only won over audiences as Sandokan in his Italian TV series but also wowed Hollywood by his roles in James Bond’s Octopussy, The Bold and the Beautiful  and shot many more films in Hollywood. He is In LA as part of his whirlwind nine city concert tour (he plays sutradhar). Along with him is his talented son Adam Bedi who is an expert on special effects for Hollywood films and his lovely wife Melissa,  an expert on makeup for Hollywood. As though all these Hollywood connections are not enough, Kabir is also the very first Indian on the Oscar Academy jury and he applies his discerning taste this evening too. Like me he has many a sweet teeth. But what about calories? I ask him. “Oh! Calories must be worth having and  Chef Ford’s are more than worth having. They are Oscar worthy” he concludes. I couldn’t  agree with him more.

Indian Food Tops Asia’s Food Oscars

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GAGGAN WITH DAUGHTER TARA , WIFE PUI AND PARTNER RAJESH KEWALRAMANI SACHIN POOJARY, DHARSHAN MUNIDASA (Centre) MANISH MEHROTRA (beard)

It’s the most delicious hat trick ever!  One that received a standing ovation at Asia’s most prestigious and coveted Oscars of food in Bangkok held a few days ago. For the third time in a row,  putting Indian food on top of Asia’s 50 best was our very own Kolkatta born,  innovative, exuberant and affectionate Gaggan Anand. At a glittering ceremony of  Asia’s 50 best restaurant awards (now in its fifth edition,)  Gaggan along with his partner Rajesh Kewalramani received the award. This is the most awaited awards night by the Foodie fraternity, not only do the who’s who and the crème de la crème jet down  but thousands more watch live streams from around the world.

“I’m humbled. This is for my country where I came from, India. For Tara my daughter and my family” said a visibly emotional Gaggan “The 67 people in my restaurant are the best team I’ve ever worked with.”  And after the awards “The unofficial after party that followed in Gaggan’s restaurant not only served up Bangkok’s best street food, tattoo, henna, DJ music, Polaroid photo stations et al. It was also Gaggan’s birthday and as a special surprise, his wife Pui brought along Tara, their daughter in a chefs uniform completing the celebration.

INDIA’S BEST RESTAURANT

New Delhi s “Indian Accent” s very creative,talented and soft-spoken Chef Manish Mehrotra not only walked away with the award for India’s best restaurant but also conducted a cooking masterclass and gave a talk on “spices” to  packed houses.  Their progressive Indian Accent has also opened in New York to rave reviews. From Mumbai the gifted Chef Sachin Poojary received the award for the exquisite Japanese Wasabi by Morimoto.

SRILANKA’S BEST RESTAURANT

Srilanka’s best restaurant “Ministry of Crab’s”  multi-talented  Dharshan Munidasa also received an award for his superlative  Japanese Nihon Bashi. He has single-handedly put Srilanka on the world gourmet map.

THE TOP TEN

  • Gaggan, Thailand • Restaurant Andre, Singapore• Amber, Hong Kong• 8-1/2 Otto E Mezzo Bombana, Hong Kong • Nahm, Thailand• Narisawa, Japan • Nihonryori Ryugin, Japan• Ultraviolet by Paul Pairet, China • Odette, Singapore• Burnt Ends, Singapore

P.S Asia’s 50 best winners followed voting by 318 independent experts led by six academy chairs across the region.As chairperson of the Indian subcontinent I’ve had the good fortune to attend  these amazing awards. Having tracked global gastronomy for three decades, I can only say that these are not just prestigious lists of award-winning restaurants which the foodies of the world follow but they have also changed the course of tourism Made restaurants into landmarks to visit and made their countries proud and created  “Gourmet tourism” .

SWEET SUCCESS

A meal at Gaggan is  truly is THE Gaggan experience.  Gaggan ensures that Imagination and science, creativity and art copulate to produce masterpieces of flavour and texture and yet retain their authentic Indian flavors. Therein lies the Gaggan magic. Be it the Bombay Bhel, idli sambhar, smoked eggplant cookies and more. Gaggan’s  multi-national young dedicated brilliant team of 67 delivers a mind-blowing experience in the two leveled bungalow (we dined in the new “den” which has recently been added on). It was a delight to meet the brilliant  Chef Garima Arora  and the team. Also the  French trained patisseur Solanki Roy from Kolkatta whose desserts are memorable. I can still savor the flavour of  the Indian ghewar and Japanese strawberry…a lyrical jugalbandi!

THE DREAM TEAM

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ASIAS 50 BEST DREAMTEAM: Charles Reed (centre) flanked by Helene Pietrini (white) William Drew Laura Price and Francesco. Left Rikki Muddie, Tim Brooke Webb, Emer Schlosser, Tiago Restani

Asia’s 50 best,  The worlds 50 best, Latin America’s 50 best restaurant awards have changed the course of global gastronomy. Driving these awards and making them into high-octane international influential forces ( in gastronomy And tourism)  is the London-based   dynamic dream team. Helming and driving the awards Charles Reed, Helene Pietrini, Tim Brooke Webb, William Drew work the memorable magic.  As do Tiago Restani, Francesco, Laura Price, Rikki Muddie and Emer Schlosser and together they ensure clockwork precision.  Worlds 50 best, Latin Americas 50 best and Asia’s 50 best are not just  influential list-makers but also taste makers. Riveting talks and cooking sessions are also held around  each award ceremony. And through the year foodies around the world follow each and every deliciously informative step the Academy takes.

Review: Mr. Baozi

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It was the interesting name”Mr Baozi” that propelled us to  Juhu’s new gastro-pub. It was also the fact that it has the same owners as my favourite and the hugely popular The Bar Stock Exchange.

Read my detailed review on http://www.whatshot.in/mumbai

Review: Ministry Of Salads

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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