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!
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
Go. You must. It’s unique. It’s quirky fun. Its inexpensive too. Kya formula hai! 14 permanently popped up restaurants (some of young food entrepreneurs) in a sprawling, colourful, cacophonic room where you can eat, shop, booze.
Read my full review in today’s Bombay times!
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!
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.
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 tbsp melted butter
1 1/2 cups gluten free flour
1 ½ tsp baking powder
1 tsp salt
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.
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 email@example.com
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
Balle! Balle! From Ludhiana to Los Angeles, Mumbai to Muscat. “Yellow Chilli” is the world’s largest Indian restaurant chain. And we are lunching at the legendary Sanjeev Kapoor’s Yellow Chilli’s Thane branch.
Read my full review on whatshot.in
Marhaba, welcome Mumbai’s newest restaurant Bayroute! Bye bye Moshe, we’re sad you closed your restaurant and sailed off to Alibag to set up your cooking school. In the very same Moshe Cuffe parade location Bayroute has opened.
Read my full review in today’s Bombay Times.
MY FLAVORITE KING & QUEEN
I write from the homes of my favorite and flavorite King and Queen. It is in these two exquisite Royal destinations that I get my first ever taste of two most delicious flavors. That King Alfonso XIII was Queen Maria Cristina’s son, that both set up almost a century old hotels named after themselves is fabulous enough. That both these palaces retain that gracious, royal touch and food to match is what makes the magic happen. They serve only the best of the best.
Its the best of the best. I’m excited to do a hands-on cooking session at the award winning globally acclaimed Mimo cooking school.
Today, I serve you the finest, most rare, little gems of green peas. They’re tiny, seriously tiny and explode with sweetness in my mouth. Rightfully called “green caviar” these peas are also called “tear peas” “guisante lágrima”. Highly prized that, once it is shelled, its value reaches around 200 euros a kilogram. Covered with a thin and fibrous delicate skin, which creates the sensation of an “explosion” in the mouth when I bite into the pea, it’s skin bursts and the sap and sugars are released. It grows in Spain only for a couple of months a year and I’m blessed to be here just at that right time.It’s delicious even raw, but gains flavor when it is slightly steamed or grilled.
I learn how to cook it in the Mimo cooking school is located in the gourmet capital city of Spain San Sebastian. Attached to over a century old iconic palace Maria Cristina beloved of the Royalty Hollywood superstars et al. Here, Chef Jesus Cabellaro and chef Daniel Luque cook up amazing versions of the same “tear peas”
This super glamorous palace hotel combines luxury and high-tech and this outstanding cooking school too. At the handsome, gleaming, well-equipped cooking school, Chef Patricio Fuentes helps me wear my chefs coat and voila it’s time for a hands on cooking session. Sportingly, joining us is the dapper dynamo Ned Capeleris who helms Maria Cristina. From the freshest of tear peas we conjure up many an amazing dish. I devour invaluable information about ingredients and cooking techniques from both.
The award winning Mimo, set up by Jon Warren is truly unique, It’s a food travel company whose culinary tours pintxo tours wine tastings are legendary. And now it has added on a private jet tour to explore the deliciousness of Spain and to take cooking classes too. Talk of taking gourmet to new heights!!
FIRST TIME EVER…
What do flamenco, the cold vegetable soups, gazpacho and salmorejo have in common? I am in the birthplace region of all three, Please take a look at the accompanying photograph. I invited the graceful flamenco dancer to be part of the photograph because we are in the beautiful, historic city of Seville. The birthplace of the flamenco.
We re in the historic landmark of Seville built by the Uber stylish king Alfonso XIII this stunning palace was built as a hotel owned by the City of Seville has a beautiful museum meticulously put together by the dynamic Carlo Suffredini. I love the Moorish Renaissance Baroque styles of architecture. The list of regulars is endless… OmarShariff, TomCruise, Sophia Loren.Im as excited to learn the recipe of Salmorejo, to do the Mimo tapas tasting tour with the knowledgable Aldaras as I am to take my first lesson in flamenco (in a flamenco dress from Lina, Spain’s finest flamenco dress designer ). I had no idea that it originated in the 7th to the 9th centuries here in Spain or that UNESCO declared flamenco one of the Masterpieces of the Oral and Intangible Heritage of Humanity. Or that the beautiful
Gothic Seville Cathedral is the site of Christopher Columbus’s tomb.
King Alfonso XIII ‘s recipe for “salmorejo” :
Ingredients for 6 persons:
1 kilo ripe tomatoes
200 grms rustic white bread
100 ml extra virgin olive oil.
1 clove garlic.
Salt to taste.
Grated hard boiled egg.
Finley diced a corn fed Iberian cured ham.
Extra virgin olive oil.
Method: Wash well the tomatoes, it is important that the tomatoes are at room temperature before you blitz them.
Blitz the tomatoes in a kitchen blender.
In a bowl break up the bread to walnut sized pieces.
Cover with the blitzed tomato, and let rest for 10-15 minutes.
Add the clove of garlic and blitz again.
Lastly we add the olive oil, it is important that the olive oil is good quality as this will help to achieve a proper emulsion.And the end result will be a creamy and thick.
Spoon the salmorejo into previously chilled bowls and garnish with grated hard boiled egg, diced acorn fed Iberian cured ham, and drizzle with extra virgin olive oil.