Perched opposite the Opera House, Botanica is a 65 seater modern, bright, cheery and tile-floored space. The interiors are a mix of classic and contemporary with floor-to-ceiling glass windows. Read my detailed review on whatshot.in
Haute cuisine and haute couture are being seamlessly celebrated here. And Im overjoyed that “naturalness’ cuisines’ vegetarian masterpieces are not only being created in Michelin starred maestro Alain Ducasse’s shimmering restaurant located in the iconic couture landmark Plaza Athenee, but even our very own book “A vegetarian in Paris” (A Times group book publication) is being appreciated.This by the dapper Francois Delahaye who helms this landmark and the charming Isabelle Maurin. Ducasse’s “naturalness cuisine” with the help of his chef Romain Meder is not only healthier and more natural, more respectful of the Planet but it dazzles with flavour and taste. Therein lies its memorable magic.
I’m rejoicing! My ongoing global research on gourmet vegetarian food just got more exciting. In the past few months I’ve tracked the best of the best vegetarian in Japan, China, Russia, Austria and now in the capital of glamor and films…Los Angeles. I’m feeling like a million dollars as I report from a charmed frontier (Hollywood, where else?) where fantasy is blending into reality, and that too in it’s beloved and iconic landmarks. Both close to each other in the glamorously beautiful Beverly Hills. Every square inch of both bristles with star power. Both are the haunt of Hollywood and the global who’s who. Both are legends…
In this legendary landmark, glamor and luxury drips in every practical detail and human warmth marks every hi-tech comfort. The iconic Beverly Wilshire “Pretty Woman hotel” (the movie was filmed here) turns ninety at the close of this year yet continues to rock with a youthful rhythm and beat.
Star spangled Hollywood dines, meets and stays here, it is 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. As does our very own Bollywood. Over the years, I’ve had salad with Priyanka Chopra, muesli with Anil Kapoor and steak with Javed Akhtar here. A favourite of Amitabh Bachchan, Shah Rukh Khan, Preity Zinta, Anil Kapoor, Hrithik Roshan, Karan Johar and others.
I love to soak in the cool sunshine in BLVD, their patio restaurant on the stunning sun-drenched, Rodeo drive designer boulevard to the world. I feast on the brilliant chefs freshest of seasonal California and watch the sun bronzed greek gods with their six pack abs and la-di-da babes with endless legs glide by. And today am doubly delighted: their brilliant new executive chef is not only our very own Samir Roonwal but he especially cooks up some delightful pure vegetarian dishes which sparkle with the Californian and Indian touch. Having worked in world famous kitchens and had the who’s who eating out of his hands Samir is now creating culinary magic here.
And it is here in BLVD, ( voted top “Power Tables” … Wall Street Journal) that I catch up with him as well as the dapper, high-energy Ben Trodd, who not only helms this landmark, but also spearheads nine other superb hotels. This discerning gourmet, well-travelled Vice President wears his success and his designer suit with equal panache. We trip out on the Crunchy okra smeared with the velvety dip, which makes for the perfect cocktail snack and I request chef Samir to share the recipe with us. After this the gorgeous Lauren Dutton Breen takes me up to show me Los Angeles very first “Glamping” site.
But that another exciting story…
P.S. Within this hotel itself is yet another superb restaurant CUT by America’s high-priest of cuisine Wolfgang Puck. It specialises in non-vegetarian food. A short stroll away is his landmark Spago, where I taste yet another veggie wow.
Chef Roonwal’s Crispy OKRA
2 cups: Okra Julienne
1 tsp: Toasted Cumin seeds
1 tsp: Chilli powder
1 tsp: Dry mango powder
1/2 cup: Chickpea Flour
1 tsp: Onion Seeds
1/2 tsp: Turmeric powder
Salt to taste
Wash okra well, dry them out completely and Julienne them.
Add all the dry spice powders and seeds, along with salt, to the okra.
Toss them well till incorporated and set it down for 5 mins.
Then sprinkle chickpea flour on top (start with a few tbsps). Mix them well. Add a few tsps water so the okra gets coated with the flour.
Deep fry them in oil. Serve hot.
Ingredient: Julienne Okra, Spiced Chickpea Flour, Dry Mango Powder
Garnish: Pomegranate Seeds Fresh, Mustard Flower, Micro Cilantro
He has recently received his own star on the Hollywood walk of fame. So when this superstar celebrity chef, restaurateur, and occasional actor, Wolfgang Puck takes three hours off his busy schedule to lunch with me its celebration time. We do so in his three decades old landmark Spago which continues to play host to the who’s who of the world, to Oscar premieres restaurants and more. Wolfgangs catering services, cookbooks and licensed products are in great demand. We chat about his 27 (and counting) restaurants around the world and I trip out on the outstanding vegetarian tasting menu. Though Wolfgang Puck is single handedly responsible to introduce gourmet pizzas to the world and his signature dish at his original restaurant, Spago, is House Smoked Salmon Pizza, he continues to introduce flavours from around the world.
Today, his brilliant young chef Tetsuya cooks up an amazing pumpkin baked in salt, tangy sweet plaintain salad served in a half coconut, a parmesan marshmallow and beetroot cookie flag off our multi-course vegetarian lunch which ends with a light and bright melon dessert. And in Wolfgang Pucks Hollywood flagship restaurant in Los Angeles, their Japanese chef cooks up the most deliciously creamy (hold your breath) baingan bharta. And my joy comes full circle.
Whoa! A gourmet pure vegetarian and vegan menu in Hollywood Roosevelt, the very heart of Hollywood itself. Here, Hollywood history lives, breathes and dazzles. It was here that the first Oscars were held in 1927, it has the “Hollywood Walk of Fame” at it’s feet and is within air kissing distance of the iconic “Dolby Theatre” where the Oscars are held. Marilyn Monroe lived here, by this poolside. It is right here that along with Andrea Escobar, I get a taste of the brilliant chef Josh Eden’s vegan creations (including the bagel and lox made of carrots and tofu). Having opened over 30 restaurants around the world Chef Eden is all set to add this delicious vegetarian, vegan dimension here. Don Jacinto who helms this iconic landmark ensures that all normal people are treated like movie stars and movie stars like normal people. Therein lies the magic!
Russia surprises. And how. Firstly, it is glamorous and rocking and young. And the young modern Russian cuisine is equally vibrant. Even the so called Russian food has distinct French influences (during the Tsarist regimes). Here comes the biggest surprise…there are plenty of options for vegetarians. I research these threadbare in Moscow, St Petersburg and Sochi (Caucasian Riveria). Would you believe there is a sattvik, no-onion, no-garlic restaurant in St Petersburg? Its ten years old and run by a Russian woman.
And yet another surprise…due to the prevalence of Russian orthodox Christianity, Russians do not eat meat for six months a year. And remain mainly vegetarian.
But most of all, it’s Russia’s dashing, brilliant young chef Vladimir Mukhin who symbolises the sign of the times. The dynamo multi-talented 5th generation chef creates delicious original masterpieces he makes magic. White Rabbit, his aptly named restaurant is the first restaurant in Russia to make it to the World 50best restaurant list for 3 years. I absolutely love the way his dishes look like food from the future, but have traditional tastes of the past and are made of only local products. I love his young, provocative, experimental contemporary Russian cuisine. And yes he not only has a vegetarian menu but also a vegan option!
I serve you a taste of Russia’s magnificent history and cuisine and with it a peek into our Prime Minister Modi’s most recent abode in the stunning St Petersburg. It’s awesome. It is Russia’s largest most beautiful Presidential suite and this is where our very own Prime Minister Modi stayed last month. It sprawls under a dramatic domed gold-leaf ceiling, has its own grand lobby and antique Carl Schroeder grand piano too. Two bedrooms, a private fitness centre, kitchen and this antique rosewood dining table under the magnificent handblown crystal chandeliers where we shot the photograph. In the past 142 years of it’s history, it has played host to global superstars, Hollywood movie moghuls, presidents and royalty. Bill Clinton, Whitney Houston, George Bernard Shaw and many more. The great Russian composer Tchaikovsky (my all time favourite) honeymooned here in the Belmond Grand Hotel Europe. This most iconic landmark has been witness to the history of the stunning St Petersburg. Its Neo-Baroque and Art Nouveau building is now classified as a historical monument.
RUSSIAN VEGGIE WOWS
It is here in this icon that I get a taste of Russian history, art, culture and food. Here is the surprise…also vegetarian food. Which of course would please our very vegetarian Prime Minister to no end. The multi-talented Chef Ian Christopher Minnis ensures the finest gourmet dinners here. He also oversees the amazing plethora of restaurants here. From St Petersburg’s most gastronomique L Europe restaurant (serving authentic Russian masterpieces) to the legendary caviar bar to the new Asian restaurant Azia which also serves some Indian dishes and has an Indian chef Dev Kathait. I do a tasting of their Asian vegetarian (including delicious dal, kababs and tandoori) in Azia. And request them for a second taste of the most amazing creation of pumpkin dimsum and he is kind enough to share the recipe of the very traditional Russian Borscht soup (pure vegetarian). Chef de Cuisine Larisa Kordik conjures superb dishes (tandoor, steam and wok cooking techniques) and Ekaterina Vasiljeva not only helps translate but also coordinates everything seamlessly.
Beetroot 160 gms/ Cabbage 120 gms/ Onion 20 gms/ Carrot 30 gms/ Vegetable Oil 50 gms/ Vegetable Broth 800 gms/ Tomato Paste 15 gms/ White Wine vinegar 5 gr/ Sugar 25 gr/ Black Pepper 0.5 gr/ Bayleaf 0.5 gr/ Lemon 5 gr/ Garlic 10 gr
- Clean & cut carrots, onions ( julienne ) and sauté in vegetable oil.
- Add cabbage as well, ( the cabbage should be cut into julienne the same way as the carrots and onions. Gently sautewithout color to the vegetables.
- Add tomato paste to the mixture, and gently saute a little further until it is not bitter.
- Blanch the beet root in the skin until it is fully tender
- Peel the beet skin and shred through a food processor, or Slice in thin long strips, (Keep beet juice and add to soup just before serving.
- Add vinegar,vegetable broth, stir and stew. Add the bayleaf& shredded beet root. mix
- In 5-10 min till ready, add salt, sugar and spices.( lemon and garlic)
- Do Not boil hard as the color will disappear.
What better place to learn about and do a caviar tasting than in the home-country of this supreme epicurean pleasure? And even better in Russia’s only caviar restaurant, Caviar Bar & Restaurant, which serves only the best caviar with ice cold vodkas you won’t find anywhere else in the world. And I am fortunate to do so under the tutelage of Russia’s only full-time vodka sommelier and most knowledgeable caviar master Alexander Dmitriev.
Their menu boasts 15 types of caviar, 12 Dom Perignon vintages, 35 types of vodka and 15 varieties of distillate.
What is caviar? Interestingly, like only sparkling wine made in France’s district of Champagne can be called champagne, only fish eggs produced by the sturgeon fish can be called caviar. Russia’s been eating caviar since before the 14th century. The real black caviar comes from the sturgeons ystick. And this large fish (the biggest is Beluga) lives in the Caspian sea, Siberia and Sakhalin .
Caviar differs in colour texture and size depending on fish AND how it is produced. I learnt all about the production methods of production and preservation(which determine the taste and price of caviar)
Am dazzled by the types of caviar black caviar…sturgeon/ albino caviar from an albino sturgeon. Sturgeon fish family…Beluga fish is the biggest (oldest prehistoric fish) and has the biggest grains. Oscietra fish (16 types) Sevruga Sterlet (smallest grains) and Bester are the main varieties.
I taste the finest caviar, it is creamy, has a fishy flavour, of seaweed and even walnuts. It is intense creamy and not too salty. Is non pasteurised and made by the traditional method. I do a vodka and champagne pairing with it too and end up sipping and tasting Russia’s history in its grandest historic landmark…Belmond Grand hotel Europe.
I write from magical Moscow. The spirit of Russia is distilling itself in the photograph I shot. I’m not referring to just to the vodka and the epitome of epicurean pleasure, caviar (which the chef is holding), but also to the spectacularly beautiful Red square (flanked by the Kremlin and the cathedrals) which is visible. I shot it from the glamorous rooftop lounge of Moscow’s most luxurious landmark done up in the classical gilded luxurious glamor of nineteenth century Russia. The magnificent Red square has been witness to centuries of Russian history and culture and art. It continues to throb with the vibrance of modern Moscow. And here in this uber hotspot rooftop lounge, the knowledgable and brilliant French executive chef Yoann Barnard explains the centuries of connection between French and Russian cuisines. Did you know that during the reign of the Russian Tsars, the nobility spoke mainly French? French food was the norm and many French chefs worked in the Tsars kitchens and those of the nobility too. This French-Russian style continues to be popular even today. I taste this fare in “Café Pushkin”in “Matryshcka” in the innovative and highly awarded “White Rabbit” and the many spectacular restaurants of the Ritz Carlton too. Here I do caviar tasting and learn to distinguish the fine from the rest. I continue to explore vegetarian food in Russia…but that is a very long story.
Our hunt for home bakers and caterers continues. And everytime I think that our Times Food guide has them all, I get pleasantly surprised. Like the new age, stylishly modern vegetarian gourmet catering by Harsh Shodhan, which I taste in the hostess with the mostest, Sonal Pakvasa’s elegant dinner in the garden. Pesto khandvi, hummus on edible spoons, mini handvo with chilli jam delight, and enjoying these is the uncrowned queen, Mumbai’s doyenne of vegetarian catering and food, vivacious Jayshree Thacker. Her iconic restaurant and catering has magnetized Mumbaikars for decades. Double veggiewow indeed!