Please take a look at the accompanying photograph! What you can see are Chennai’s super-talented home-bakers and caterers. The youngest twosome are eighteen years old. What you cant see are their tasty and innovative creations which they brought along to our “Whats Hot Tasting Session” held a few days ago.
A SNEAK PEAK
So here it is, just a quick peak at our newly discovered foodie talent. Due to space constraint I can only give a one line intro to each. To get complete details you’ll have to wait for my friday column every fortnight. Are you particular about home-cooked fare? Looking for gluten-free? Healthful? Vegan? Pickles? Luxuriously sinful? Your search ends here. From home made probiotics to home made strawberry and gin icecream, from vegan peanut chocolate cups to prawn pickle. Each one brought their samples to taste and set them up in the hall, on the display tables graciously provided by the multi-talented chef Ajit Bangera in the ITC Grand Chola. We sipped tea and tasted each one’s creations, shot photos on the grand staircase and moved onto the lush green gardens outside, Thanks Anjali Sharma, Chef Sai Chand, Chef Ajit Bangera, Sanjukhtaa Roy, Sayani Sinha Roy for making this Whats hot tasting session possible. A memorably delicious evening.
BAGS OF GOODNESS
We just have to buy these cloth bags… bags made by women whose husband’s were farmers and who committed suicide because of drought. The sale of bags is their only source of income.
Sara koshy And Smitha Kuttaya brought these to our “Whatshottastingsession” These cloth bags are perfect to hold cake boxes, for vegetable shopping, etc (Smitha is holding one in the photograph)
Would you believe that the most delicious peanut chocolate cups, also fudge brownie in a jar, are sans white sugar and actually vegan too? We have two 18 year olds Ranjani and Akhil of Herbistore to thank for these. Baking Organic vegan chocolate cake is Smitha Kuttayya ‘s specialty. No maida, or preservative. And only Sulpher free sugar. Global theeni is her brand name and Pork chicken prawn pickle are her other specials.
HEALTHFUL …from sprouts to probiotics
You name it…alfa alfa, moong ,moth, black horsegram, brown horsegram, methi, peanuts, masoor, wheat, ragi ,jowar… Shobha Golecha sprouts it all. From organic grains and only on order basis. She also teaches and advises on various ways to enrich dishes as well as new recipes.
I’m a great believer in the benefits of probiotics. I’m excited. This is the first time that I taste home-made probiotics. Abha Appaswamy makes the most delicious and much needed Kombucha, Milk Kefir, Beet Kvass, Ginger Ale. She also makes Sauerkraut, Korean Kimchi, Hummus. All products contain live beneficial bacteria.
Snacky mood? Hungry? nothing better than munching on Seed crackers
Prathima Manikandan uses only natural sugars with low glycemic index, finest of seeds, nuts and dryfruits to make these.
WE ALL SCREAM FOR…
Get high on icecream! Literally too! Roasted strawberry in gin,
Bailey’s ice cream cake are Bhavana Arya’s signatures. Feeling particularly celebratory?
She makes Motichoor ladoo ice cream too.
Named “Intox” (short for intoxication) she adds alcohol to some but ensures that no colour or essence or sugar is used.
Jumana huzefa bakes tarts from millet and tops them deliciously with zucchini and cheese. Delightful
Amaranth cookies, Granola with almond, blueberry and gluten free oats.
Hummus fans, 24 year old Anoli Mavani not only makes ten different hummus flavors but makes the tahini at home too. Ask for her eggless whole wheat Walnut cake too.
Sweet finale? Baking is a passion with 23 year old Samyuktha Vale. The result? Most delicious
Earl grey short bread.
Baked mango cheese cake and the crazily addictive flourless chocolate cake. She also bakes Vegan desserts to Wedding cakes. Go ahead pig out…Ever had a kheema stuffed, pig shaped bread? Deepasri Kar Specialize in bread.Chicken Stuffed Braided Bread Pumpkin buns and more.
Home sick Gujaratis ask for Paruls’ classic Chundo and Methiya Keri. Many a seasonal vegetable pickle too.
Juhina Sabrina Samuel’s Andhra Chicken malabar fish konkani prawn pickles are her forte.And her wine (black currant jaggery cinnamon) is in great demand too. Home made! Ofcourse!
BE PART OF OUR NEXT WHATS HOT TASTING SESSION
Should you want to be be part of this “whats hot tastingsession” please email your details (background, specialities, pricing, home delivery, contact details) firstname.lastname@example.org or twitter @rashmiudaysingh email email@example.com Call 9884065010
Can such deliciously addictive food be so healthy (Vegan,ovenroasted,no sugar, no oil and preservative free)? Not only healthy but for a great cause too. Home made by the Helping Hands Foundation which raises funds for the Accommodation Project for kids who live on the street with their families during treatment for Cancer
Thanks fashion designer extraordinaire Rakhee Grover Jain who’s been a regular buyer of the dedicated Madhavi Goenka s “Helping Hands” home made bags of goodness for introducing them to me. Cant stop eating these crunchy organic heavenly handfuls made by a delicious social enterprise that redefines goodness.
It’s the ultimate dream: to love food, enjoy it, and still remain fit and healthy and forever young. For most of us, that’s what it remains: a dream.
It’s doubly difficult for me, because as a food critic who has eaten her way through 37 books and countless columns, it don’t “eat to live” “I live to eat” ( Literally too).
So its been a lifetime search for me to find the balance and the answer. Im on a continuous search… having written weekly health columns for 15 years and scripted, directed, produced and anchored a weekly TV show on health blessed me with the opportunity to spend time with brilliant experts in the medical field. From Deepak Chopra in LA to our Ayurvedacharyas at home. I questioned them relentlessly, chewed on every single answer they gave and digested it. I continue to zig zag the world in my quest…here’s the latest on the greatest…
It is here, in this luxurious, historic Palace Merano, in the picturesque Italian spa town of Merano that I get my answers. Here luxury combines with high-tech and scientific principles behind this ultra-royal pampering deliver great health and energy. It’s the dynamic and charming couple and global pioneering health gurus Dominique and Henri Chenot ‘s Chenot Method that hits the sweet spot. Having majored in Anthropology, Philosophy Chinese Medicine, as well as Bio-Energetic Psychology and Naturopathy (natural remedies to cure illnesses) Henri Chenot created the first of a series of phytocosmetics and phytotherapy laboratories.
In 1999 Henri Chenot created Biontology, a new concept for studying the evolution of psycho-physical ageing.It reconciles contradictions, takes within it’s sweep the union of Chinese and Western medicine and aims at achieving balance between body, mind and soul. This slows the ageing process, to eliminate toxins and tiredness at all levels: physical, sensory, emotional, mental and physiological. Food and digestion are at the heart of this.
FOOD BE THY MEDICINE
Unbelievable flavor and color, presentation and taste…hard to believe that it is calorie restricted, nutritious and vegan fare. Behind it is the brilliant and knowledgable Dominique Chenot.
Nutrition is at the heart of the experience with a mostly vegan diet being adhered to and with strict calorie control, between 800-1000kcals a day. The chefs weave magic and instead of feeling deprived you feel pampered and coddled.
DOMINIQUE CHENOT’S TIPS
Eating and drinking for health
- Fruit : ofcourse we all know about the importance of fruit and its detoxifying effect. Its naturally rich in potassium and minerals. But did you know that fruit is best eaten before meals? digestion is much faster if the fruit is eaten on it’s own? If you eat it after a meal it will tend to stagnate in the stomach.
- We all know sugary drinks are not good, but did you know that fruit juices are not either? It is beneficial to the whole fruit. When eating cereals it is best to accompany them with water and lemon.
- Be careful not to eat too many raw vegetables, because they tend to cause swelling. Go for vegetable soups, which moisturize the body and furnish a good supply of vitamins.
- Breakfast is not optional. If you’re going to use your car you fill up with first to avoid being stranded…eat lighter at dinner.
- Hold the salt! Try using herbs or spices, fresh if possible. Drink plenty of water!
DETOX BIRYANI TO YOGA MASSAGE
Its here, that for the first time ever that I have the most flavorful detox biryani and the most relaxing, stretching yoga-massage. Over the decades, the super-luxurious Palace Merano has been magnetizing global royalty to sportsmen, the super-stylish fashionistas to the those in need of healing…it also has a huge share of the well-known Indians. I personally know three of the leading industrialist families (who prefer not to be quoted) who come back twice a year. Its an amazing experience …energy meridians are checked and energized, daily mud baths, jet-hose showers, celllular resonance therapy, massages using the Chenot method and along with all this there’s a hi-tech laboratory for instant diagnostic results. And the most amazing gourmet vegan food, served in super-plush surrounding. A stay here helps you jettison kilos of weight and heavy psychological stress too. Helps you rejuvenate, celebrate…
P.S. I have specially got the detox biryani recipe and also Dominique Chenot’s favorite Agar-agar recipe. (you can also download plenty from Amazon) Should you need the recipes, please instagram, twitter @rashmiudaysingh firstname.lastname@example.org
SHHH! SECRETS AHEAD
Im about to share a very yummy secret with you. Correction: many secrets that will help you cook and eat healthy as well as tasty. And creating these recipes and sharing them freely is a slender, slim and sunshiny young girl. I was so rivetted by her instagram posts that I requested to meet her. Whoa! What an amazing success story…Karen McLean , this Australian-Vietnamese girl moved to Dubai only two years ago and since then has millions of fan followers. She’s a qualified CA who came to a foreign country (Dubai), loves cooking and her dad and grandpa are amazing cooks. But healthy eating recipes are her very own and it was accidentally that Karen started sharing them on her website and instagram and voila! her fan following hit sky high.
Surprises ahead! I confess, I am very surprised myself too. Here I am, a regular at the haute temples of gastronomy, a worshipper at the masterly great restaurants of the world. I preside over several global jurys for awarding great restaurants and having eaten my way through 34 food books would go to the ends of the world for sublime food that has the firm grasp of the art and science of cooking. And here I am actually admiring and going over the moon for food that is not even cooked, but is mostly raw (you read that right). And yet it seduces not only my tastebuds but also my eyes. And heres the bonus: it is bursting with energy and goodness and not only kickstarts my system into high energy but also calms my mind and makes me smile.
Welcome to paradise! Here sense-pampering is in erotic union with holistic health, here taste and flavor burst with nutrition and healing. It is from here that I’m mailing you this great news
Please take a look at the accompanying photograph that I just shot. Before I tell you more about it, all I can say is that if it had a video track you’d be able to hear the peacocks (they preen all over the 50 hectares of lush land) the chirping birds, the soft breeze. But what you can see is the ever-smiling chef Lucrecia Buking holding up the most delicious “Beet Canneloni“ and pecan dessert . The dapper Michael di Lonardo who helms The Farm in San Benito (its two hours away from Manila) smiles with Mishi ( his Lhasa Apso mix from Lonavala). Actually Michael being a brilliant chef himself (having worked with great chefs in Los Angeles and had the Hollywood stars eating out of his hands) also has plenty to do with the gourmet fare here. He is also driven by the conviction that “the farmer is the star’ and it’s the “quality of the soil and the organic produce that make great food”. Having worked three years in India (and loved it) Michael feels very strongly that “India should go against genetically modified food and Monsanto.”
And so here at this holistic healing and wellness mecca where mind, body and spirit get balanced, all the vegetables are organically grown within the Farm area. As are all the healing herbs. So much so that even the virgin coconut oil, the coconut water we drink is all from their own plantations. “From the farm to the table” is a delicious visible reality here. And creating amazing dishes is the chef and her team.
She was detected with third stage breast cancer three years ago and given six months to live. Today, Chef Lucrecia is not only fit and healthy but also weaving magic in the kitchen. She herself is living proof of the principles The Farm is rooted in, that all health stems from the gut and looking after and nurturing it with live foods will restore harmony and health.
Having learnt the fundamentals from the Living lights culinary arts school in San Francisco, she ensures that more than 85% of her food is raw (grains are soaked, seeds are sprouted, vegetables soaked in apple cider vinegar) and even the rest is very lightly cooked. “Raw food preserves the antioxidants and nutrients” she points out. no oil. No cooking, no sugar, no preservatives and yet bursting with taste and variety and color and flavor. Gastronomy redefined.
P.S. Theres plenty more to The Farm than this life giving cuisine, detoxing and recharging…I’m still here but already planning my next visit…saving up all my earnings (like I did for this time too)… it’s the best investment ever.
THE FARMS RECIPE
Try it. Its so simple, just chopping, slicing, soaking, mixing, processing and assembling. A visual and tasty and nutritional treat.
Red Beet Cannelloni
5 red Beet thinly sliced
For the “almond or pista cheese”
Tsp olive oil/ Cup almonds or pistachio nuts (soaked and peeled / Sea salt, Lemon, White pepper/ Tsp Nutritional Yeast (if unavailable then use miso paste / Tsp onion Powder
/ Tsp Tarragon leaves Chopped /½ Cup red Onion ( minced)/ ¼ Cup Chives (chopped)
For the “cashew sauce”
1 cup cashew nts/ 1 cup pine nuts/ 1 cup water/ 1 tsp hone/ ½ cup lemon juice/ 2 cloves garlic/ 1 tsp salt/ ½ tsp white pepper/ 2 tbsp fresh dill.
Put all these ingredients (except dill) in a blender until creamy. Add water if needed. You can use this sauce on any dish.
Slice and Marinate the red beet and set it aside. For the “cheese” put in a food Processer all the ingredients for the cheese. Keep “cheese” for a few hours before filling the beet slices with the “ almond cheese” and asparagus. Roll it up. Drizzle with cashew sauce. Enjoy