seafood

Review: PALI THAI

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Enter through  Pali Bhavan, walk through a dimly lit narrow curtained archway and enter a totally different world. Sexily glamorous space. Mood lighting, pendant lamps (inspired by ngob,  Thai farmers’ palm leaf and bamboo hats), indoor palm and plantain trees, masterful orchestration of vibrant colour and design by the brilliant Ashiesh Shah in this intimate 40 seater space charms.

Read my full review in today’s Bombay Times!

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At Pali Thai:  Soraya Homcheun, Cholada Siddhivarn and Amish ChinaI.

 

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OF THE FINEST CAVIAR & INDIAN FLAVORS…

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It’s heady. Its memorable and its incomparable. I refer to the amazing spectrum of tastes that I am feasting on. Here in Russia’s most magnificent 143 year old landmark, Im not only devouring Russian cuisine, history and culture but also  a taste of India. From taking a Masterclass in the most supreme of all Epicurean luxuries, Caviar to tasting traditional and contemporary Russian dishes to vegetarian Asian delights and (here’s the happy surprise) superb Indian cuisine too.

It’s great to be part of gastronomic history: dining in Russia’s first restaurant which had electricity, feasting on 143 years of  history in this stunningly beautiful Grand hotel Europe in St Petersburg with its high stained glass ceilings, balconies where the Tsars sat is a treat. Luxury and class  drips from every detail. It is here that Tchaikovsly honeymooned, where Elton John played on the piano Bill Clinton, Whitney Houston and our Prime minister Modi dined.  And this is where I attend an amazing caviar master class.

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The finest Caviar master class: with Sven Gevers, Nikita Yurin and Irina Khlopov .

OF CAVIAR CROWNED

It doesn’t get any better than this: attending a caviar masterclass in the home-country of this supreme epicurean pleasure. And that too in Russia’s  only caviar restaurant,  Caviar Bar & Restaurant, which serves only the best caviar with  vodkas you won’t find anywhere else in the world.

Would you believe that the best way of tasting caviar is to put a bit of it on the back of one’s hand and lick it off? The caviar master and sommelier articulate and knowledgable Nikita yurin explains it all…  the very basic… only fish eggs produced by the sturgeon fish ( a prehistoric huge fish ) can be called caviar to the types, preservation, history, telling fake from real. etc.

It’s a joy to accompany the dapper, dynamic Sven Gevers, a knowledgable caviar buff, who helms this landmark. This discerning, highly qualified economist and globe trotting  gourmet even breakfasts on eggs and caviar. Chipping in with her experiences and helping translate many a Russian term,   is  the ever helpful Irina Khlopova.

Before us are Mother of pearl spoons (essential to serve the caviar to avoid metal oxidation). The finest caviar to the least expensive salmon one, a line up of vodkas and champagne. Also accompaniments, take your pick (though toast is the most traditional)  Russian  coin shaped pancakes or blini, Boiled potatoes

Pancakes go well too.. One thing is for sure, points out Nikita, “caviar should not be eaten with onion or lemon” It should be

Stored  in the coldest part of your refrigerator, as close to the freezer as possible.

We taste the finest Beluga (made from the Beluga fish of the sturgeon family) caviar, it has the largest grains, is creamy, has a  fishy flavour, of seaweed  and even walnuts.

Oscietra fish (16 types) Sevruga Sterlet (smallest grains)  and Bester are some of the main varieties of caviar. In this short space its impossible to include it all,

All I can say, is that it’s fascinating to learn about these precious black pearls, which Russia s been eating  since  before the 14th century.  It’s  methods of production and preservation, which determine the taste and price of caviar. When pasteurized the price and taste gets compromised.

 CAVIAR WISHES AND CHAMPAGNE DREAMS

 To crown it all is the Tchaikovsky night where I taste Russia’s food, history, art, culture, dance all in one bite of this traditional “egginanegg” dish you see in the photograph. It has egg crowned with caviar which pirouette with salty buttery nutty notes on my palate as the ballerinas twirl to Tchaikovskys compositions. Caviar wishes and champagne dreams do come true. May yours too.

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Tasting Russia: egg in an egg dish. Chef Larissa Kordik and ballet dancers at the Tchaikovsky night dinner.

INDIA SHINES

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Chef Sachdev Kathait and Executive chef Ian Minnis in the 143 year old L Europe restaurant.

Amid the finest of caviar, the best of Russian and modern Russian dishes, Japanese and Asian dishes our very own Indian dazzle too . Appreciated and enjoyed by  Hema Malini to  our Prime Minister Modi who stayed here but happily by the Russians too.  Seeing the popularity of Indian cuisine  the multi-talented Executive Chef Ian Christopher Minnis is in the midst of coordinating  a “Mystery of India” festival here. He ensures the finest gourmet dinners in  St Petersburg’s most gastronomique L Europe restaurant (serving authentic Russian masterpieces) to the legendary caviar bar to the  Asian restaurant Azia. It is here that the young talented chef Indian chef Sachdev Kathait’s Indian menu is in great demand. Authentic  delicious dal, kebabs and tandoori, Chef Kathait ‘s unique “pickle prawns” and “cheese chicken” combine the best of both worlds but retain their authentic Indian flavour.

Should you need their recipes please  email rashmiudaysingh16@gmail.com

TASTING THE WORLD

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Mysterious magic in a bottle! Beloved of all, including royalty, movie moghuls, superstars from all walks of life whove stayed here. Please see the accompanying photograph I shot of this world renowned rose-petal jam and it’s creator the Swiss Patisseur extraordinaire Yves Matthey. It is in his jewellery store like cake shop that this gifted genius ‘s home-made delicacies that include the signature 1963 Mandarin Cheese Cake, pastries, chocolates and breads, that I first tasted  this renowned homemade Rose Petal Jam. Originally from a small town in the Alps in Switzerland, the land of chocolates, Chef Yves passion for patisserie is all thanks to his mother, who enjoyed baking and making jam at home. Along with the helpful Jenny An I taste the world here.

THE BEST OF ALL WORLDS

It is fitting that this iconic rose petal jam is created in Hong Kong’s most iconic and oldest Mandarin Oriental. The epitome of contemporary luxury combined with Oriental heritage. Most exciting it not only has a collection of 10 outstanding restaurants and bars but three have Michelin stars too. And here with it’s emphasis on gastronomic dining there is equal importance to food and health too.

It is here that I get a taste of the world, all under one roof…Michelin starred Chinese on the rooftop, French by the Michelin starred Pierre Gagnaire. From Classic British to an Indian dish too.

CLASSIC BRITISH

It’s been reigning supreme as Hong Kong’s favorite dining room for decades.Any wonder that it  has retained it’s Michelin star for nine consecutive years? It is here that the brilliant 38 year old Executive Chef Robin Zavou and his  dream team serve up classics and many a time with a contemporary spin too. High-quality ingredients and seasonally inspired dishes.

A crustacean bar runs the length of the restaurant and I love the natural daylight and spacious seating, and legend has it that some of Hong Kong’s boldest business deals have been concluded in this very space.Princess Diana, Princess Anne,Prince Andrew,

Helen Mirrin and many others have dined under the moulded scallop-inspired ceiling and the handsome Mandarin Grill’s signature white lily floral displays. Chef Robin Zavou generously shares his classic Sole recipe. Should you want it please mail rashmiudaysingh18@gmail.com

INDIAN AT CHINNERY

Delicious surprise! Here in Hong Kong’s iconic Chinnery (which was a gentleman’s club till 1990) I not only taste Indian food but on requesting, meet the Indian chef Satpal Sharma. All four brothers of his are chefs and Satpal has been working here past 19 years.  The days of the Raj live on here, traditional British dishes, such as Roast of the Day and Fish & Chips, alongside a selection of Indian curries are served. The Chinnery offers the most extensive collection of whiskies  in the region.

HOLISTIC HEALTH

Food and health…Ive been researching that exciting connection for several decades. Here in Hongkong, Im over the moon. Reasons? Firstly It’s the cradle of  Traditional Chinese medicine which believes in the intimate food-health connection. And even more so when I find that  Hong Kong’s most iconic, the oldest heritage hotel has always had a Doctor of  Traditional Chinese medicine in the spa. I book an appointment with Dr Clare Peartson and also take a long lesson from her on Traditional Chinese medicine’s view of Food. Please take a look at the accompanying photograph. It is not only the iconic harbour view of Hong Kong but has been shot from Hong Kong’s most iconic Mandarin Oriental. The dapper Pierre Barthes from France who helms this icon also very strongly believes in Traditional Chinese medicine and it’s belief in the connection between food and health. That this hotel gives equal importance to it’s constellation of ten fabulous restaurants ( three with Michelin  stars) and a Traditional  Chinese Medicine Doctor speaks volumes for this global renowned icon.

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Globally renowned Rose petal jam and it’s creator Chef Yves Mathey with Jenny An.
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Food and health: Dr. Peartson and Pierre Barthes.
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Executive chef Robin Zavou with Chef Satpal Sharma at The Chinnery.

Review: CURRY TALES

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Happy news! There’s a new Keralite in Khar. Sandeep Sreedharan  engineer and MBA turned chef restaurateur, fuelled by passion has set up Curry Tales and has plans to set up many more.

Read my full review in today’s Bombay Times.

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Casual and homestyle Curry tales.

Review: IZAYA

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It’s a mystery. Why does Mumbai have such few Thai restaurants? And this inspite of the fact that we (most of us atleast) get high on Thai (food ofcourse and massages too). So at the end of last year when Nariman Point started bristling with the sweet heat of Thailand and Izaya opened it was time to rejoice.

Read my full review on whatshot.in

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At IZAYA with Globe trotting foodies: Gilli Nissim, Viveka Purandare, Romanch Dalal,Rishabh Sheth, Neil Ramchandani and Dhruv Uday Singh.  

Review: LADY BAGA

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Happy surprise! Chef Aloo Aloysius Dsilva heads up the kitchen here.  I’d dined at and enjoyed his cooking at many of his earlier restaurants including the last Villa Vandre.

Read my full review in today’s Bombay Times!

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Film and food: At LADY BAGA Ashim Ahluwalia flanked by Trisha Bhattacharya, Nehal Vyas and Anu Rangachar. 

Review: KEIBA

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I took a deep breath. And let out a slow, soft whistle. Of admiration! That was my reaction on seeing Mumbai’s latest new Asian beauty that has galloped into Mahalaxmi race course.

Read my full review in today’s Bombay Times!

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Beautiful Asian beauty gallops into Mahalaxmi Race course: Keiba.

Review: FERRY WHARF

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For sure, Mumbai needs more regional cuisine restaurants. We welcome the enterprising  Shayna Shetty and her cousin Prakash Rai’s Mangalorean eatery which serves up  moderately priced Mangalorean fare.

Read my full review in today’s Bombay Times!

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Mangalorean delights (sampler wooden platter et al) at Shayna Shetty’s Ferry Wharf.

SUPERSTARS’ YUMMY SUPERHIT

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Breaking foodie news. I am getting the very first taste of  the recipe for a  culinary Superhit! I just happened to be in Colombo and wow! am thrilling to brand new contemporary Srilankan flavors. In more ways than one. Srilankan beauty Bollywood superstar Jackie Fernandez and Srilankan culinary superstar Dharshan Munidasa  have just opened  “Kaema Sutra” in the swanky shimmering Shangrila.

Sure the name harks back to “kama Sutra’ our very own bible of all things sensory  and for ofcourse this restaurant experience pampers all the senses too. But, to put it in perspective,  Kaema  is the Sinhala word  for food and “Sutra” the Sanskrit word for the study of an art or ideology. And happily (for us) this is definitive of Chef Dharshan’s own philosophy. He has fully understood the intricacies of Sri Lankan cuisine with its many regional and colonial influences, the abundant use of the island’s natural spices and ingredients and age-old cooking techniques. And then  he blends with his own masterful modern style to create authentic Sri Lankan cuisine with novel variations.

SRILANKA ON THE WORLD GOURMET MAP

Amazing! Srilanka, the tiny little jewel of an island  is on the world gourmet map all because of the brilliant, self taught  chef Dharshan Munidasa.  Two of his restaurants ( Nihon Bashi and Ministry of Crab) have been on Asia’s 50 best list and that’s an amazing feat. As regional jury chairperson of the Worlds 50 best and Asias 50 best restaurant academy Ive been thrilled to applaud him receiving these awards.

And now in Kaema Sutra, this genius “father of modern Srilankan cuisine” is all set to blaze trails. I love Srilanka as multi-ethnic and multi-religious as it is. And all this is religiously reflected in the cuisine. Whoa! What a magical mix… Sinhalese (predominantly Buddhist) and Tamils (primarily Hindu) Muslims  Malays and Chinese too. The Portugese and British colonisation further added several dimensions and layers to the cuisine here.

Dharshan has refined it  and put Sri Lankan fine dining on the international map firstly with his two star ingredients – tuna and crab. Nihonbashi and Ministry of Crab feature on every traveller’s to-do list.

And heres’ the amazing bit…he was drawn to cooking only when he was studying computer engineering and international relations at Johns Hopkins University. Since the food was atrocious, the half Japanese and half Srilankan started cooking himself.

And with his passion and genius he is now evolving Srilankan food. So at the stunningly beautiful  Kaema Sutra (with its alfresco seaview, located in the super luxurious Shangrila)  he creates refined versions of traditional Sri Lankan dishes.   From Porksicle, (pork spare rib wrapped in roti and Manioc Floss)  the  beloved lamprais  to “what the hopper” a decadent dessert of crunchy honey hopper.

The most traditional Ambul Thiyal, tuna curry which was cooked for hours is cooked on the table and just for seven minutes, using sashimi-grade tuna. Soft and juicy.I couldn’t resist requesting him to share the recipe…here it is

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Superstars Jacqueline Fernandez and chef Dharshan Munidasa at “Kaema Sutra”
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Dharshan Munidasa, Savithri Rodrigo and Timothy Wright discuss Modern Srilankan cuisine.

 

 

Tuna Ambul Thial Recipe

Ingredients

150g of skinless tuna (no bones or blood lines) Cubed

5ml Sunflower Oil 

10g Garcinia Paste

10g Chopped Onion

5g Chopped Garlic

5g  Ginger Slivers

1 Sprig  Curry Leaves

1 inch  Cinnamon Stick

3 Pandan Leaves 

2 Cardamoms

2 Cloves

5g Salt

100ml water

 Method 

To a clay pot apply Sunflower oil and line with Pandan Leaves.

Place tuna in the pot. 

Mix Garcinia Paste, Onion, Garlic, Ginger, Curry Leaves, Cinnamon Sticks, Cardamoms, Cloves and Salt with Water. 

Pour mixture onto the tuna. 

Close lid and cook on low flame for 10mins.

FOR THE BOX (2)
Tuna Ambul Thial

GOURMET SUPERSTAR

Would you believe this svelte and shapely beauty is as busy doing food tastings as she is shooting for multiple big banner films?  An equally passionate and dedicated foodie, the gorgeous Bollywood superstar,  Srilankan beauty and brilliant actress Jacqueline Fernandez takes time off to focus on food and restaurants. She makes time from  shoots and brand ambassador commitments  for high profile international brands to be partner in kaema Sutra.  She is also mall set to open her very own Thai restaurant with her best friend Mishali in Mumbai.

She loves cooking. She loves Srilankan hoppers and “milk rice” as well as muffins. She s learnt these from Kim, her gorgeous mother. And here’s the surprise… she loves muffins and bakes them regularly.

 JACKIE’S FAVORITE MUFFINS

1 cup spelt flour (gluten free ofcourse) 1 cup olive oil, 2 bananas, 1 cup walnuts, 1/2 cup Honey or raisins, 2 teaspoon baking powder, 1/4 cup husk (to bind instead of eggs). Bake for 20 to 25 minutes. Yum and healthy too!