A PENGUIN PARADE AND HOW THE KANGAROO GOT ITS NAME

If you happen to be in Melbourne a day trip to see the fairy penguin parade is a must. It is amazing to huddle up on the windy beach as the sun goes down waiting for the first brave penguins to emerge from the waves to make their way up the shore to their burrows.

Magical twilight, pristine beaches and pastoral fields combined together make the Phillip Islands but the main draw for me here was a foot high flightless bird.

Animals usually associated with Australia certainly do not include the fairy penguin, but on a daily basis, scores of these adorable birds waddle from the sea onto the beach, up some tracks and into their homes. So off me set driving along from the South East of Melbourne passing through St Kilda Beach and vineyards, our first stop was the animal sanctuary. While it was the usual array of koalas, kangaroos, wombats and emus, it was worth the trip because our guide told us the story of when Captain Cook first saw the bouncing animal we now know as the Kangaroo. He asked a native aboriginal what the creature was, and got the reply, “Kangaroo”. It was only later discovered that “kangaroo”, in the aboriginal language, means “I don’t know”.

A pit stop at a nearby koala conservation centre, a patch of bush land where the island’s koala population lives, uncovered several of the cuddly creatures sleeping in the forks of trees. Interestingly the koalas are only 38 in number, and this centre has been successful in breeding a genetically diverse population to help preserve the species while providing excellent viewing opportunities for the tourists alongside students and for research.

I also shared a very intimate moment with a joey, a baby koala, who was napping at arm’s length away on a gum tree. Lunch was a quick sandwich and coffee as we were running late for a cruise out to seal rocks, where one can find thousands of seals living in a colony. And when I say thousands, I mean we saw an estimated eleven thousand seals that day. The colony can hold up to 20,000.

Finally it was time for the much-awaited penguin parade. Just after sunset, having sat outside on a freezing concrete viewing platform for about half an hour, I caught my first glimpse of a penguin. At first I could just spot a few white flecks in the breaking waves, and then suddenly a group of about 100 flecks appeared in the same area. Slowly the flecks grew larger as the penguins emerged from the water and made their way up the beach. Together, they edged closer to the lit area of beach, huddling into a small group, totally oblivious to the gathered audience. Suddenly, one penguin began to scurry away, as if he had gathered up all his courage and decided to make a break for it. They are very unsure of things and dive in and out of the water as if deciding on whether or not to start walking up the beach to their homes. No sooner did this one go than the rest raced off towards the foliage in the hilly distance, a hilarious site as the jacketed waddlers scurried away, as if to some unseen treasure. They get into little groups and make the journey (at surprising speeds) up the beach and walk right past where you sit and look absolutely adorable waddling up the beach as fast as they can and stumbling over at times. After the parade, we watched them from the boardwalk as they made their way up across the sandy dunes to their burrows, an amazing, heart-warming sight. It really is a bizarre sight and the penguins seem oblivious to the hundreds of gawking spectators.

   

FAST FACTS

* Best Way to Reach

Fly Qantas till Melbourne and rent a car to drive to the Phillip Islands or take a tour bus. It’s just a two hour drive.

* Visa and Currency- Indians need an Australian visa to enter Phillip Islands. The currency used is the AUD. 1 AUD equals to approximately 45 INR.

* Best Place to stay- Waves Apartments, The Esplanade, 1 Cowes VIC 3922 Tel: (03) 5952 1351.  www.thewaves.com.au

TRES, DELHI

CHILL ZONE

 

The Lowdown – True to its name it’s a three star vision of three people , Ms Fatima Lobo, Chef Julia Carmen Desa and , Chef Jatin  Mallick  aiming for the best of 3 worlds aka delicious food, exceptional ambience and impeccable service. Menu is revised ever so often, but rest assured that practically anything you order will yield ambrosial results under the skilled supervision of the chefs. The appetizer dishes are priced from 319 to 549 rupees and most of the mains from 399 to 629, excellent value considering the quality.

Ambience- Set in elegant and relaxing surroundings with lush landscape and easy access, it is conceptualized with a fusion of stylish minimalism, chic elegance and sophistication by the legendary restaurant designer, Bob Puccini of the 'The Puccini Group’ based out of San Francisco.

chicken breast with oyster mushrom salad with ice berg, soft boiled egg and herb dressing

Lip-smacking- ‘Sun dried Tomatoes and goat cheese bruschetta with caramelized onion and pickled artichokes’, ‘slow cooked leg of lamb nicoise style’, ‘ Duet of reef cod and sea bass with greens, roasted pepper, kalamata olives and balsamic’, ‘pasta with chorizo, smoked sausages, braised onions, plum tomato’, ‘Steak’, ‘Pork belly’, Duet of crème brulee’ and ‘chocolate trance with hazelnut and pistachio’.

Chef Jatin and Chef Julia surprise and delight with their superb creations!

Don't even go there –If you like a wide spread at one go as the tables are too tiny to accommodate much food.
'Man’ Speak – The crowds that pack the brand new restaurant every day testifies to the food served here.
How to get there – Shop No. 17, Main Market, Lodhi Colony, Delhi, 110003
Near Bharat Ghar, Main Jor Bagh Market, opposite vir Sarvarkar Park. Nearest metro station is Jor Bagh.
Tel- +91-011- 24625520/ 24625519
Timings- 12 Noon to 12 midnight.
Cost – A meal for two would be approx. 2,000 without alcohol.

-RUPALI DEAN

 published in The Man

 

 

 

 

CHEZ NINI, DELHI

CHEZ NINI, DELHI

The Lowdown – The restaurant celebrates India’s local farmers and spice markets like never before. In the grand tradition of French cuisine, Nini serves innovative, modest and artisan flavours put to a dramatic effect. The kitchen delivers creative dishes using only the freshest ingredients while retaining the natural flavour. The Bakery products are to die for!

Ambience- Chic French without the snobbery, the tables are rustic polished tree trunk slabs. The star of the show is the scrap-metal tree illuminated with bulbs, especially the way it weaves a metal ‘bird nest’ near the ceiling. Chef owner Nira aka Nini is ever ready to explain every dish on the menu with great gusto and yes all this in between cooking!

The Duck Confit is brilliant

Lip-smacking- ‘New Delhi French Onion soup’, ‘Poutine’, ‘Organic Duck Burger’, ‘Four day crispy pork belly’, ‘Fresh market fish’, ‘Dough less vegetable pasta’, ‘Herb crusted lamb chops’, ‘cup cakes’, ‘Daily breads’, ‘Fruit Gazpacho’, Carrot cake’.

Don't even go there –Some of the fried dishes like croquettes can be really greasy and if the restaurant is very busy the service can take longer than usual.

'Man’ Speak – A showcase of culinary talent, taking the offerings to renewed perfection.

How to get there – 79 & 80 Meher Chand Market (near habitat centre), New Delhi-11003. Nearest metro station is Jor Bagh.
Tel-011 4905 0666
Timings- Open Tuesday – Sunday
Lunch: 12:00 p.m. to 4:00 p.m.
Dinner: 7:00 p.m. to 11:30 p.m. (last order)
Cost – A meal for two would cost around 2,000 INR without Alcohol.


With the chief Chef and owner Nira Singh

-RUPALI DEAN

 published in The Man

 

 

 

 

 

SPECTACULAR PARADISE

BUTCHART GARDENS

Spread over an area of 50 acres, near Victoria on Vancouver Island, the Butchart Gardens are world famous for keeping it vibrating all throughout the year from the summers to the chilly winters.

 

MESMERIZED

A while ago, I visited the Butchart Gardens in British Columbia, one of Canada’s great public gardens. I had heard that the rare blue Himalayan poppy was in bloom, and who can resist that? No less than heaven, the breath-taking views kept me you stunned for some time when I entered. It is hard to put into words just how beautiful the gardens are and the brochure doesn’t exaggerate when it says, ‘ravishing floral splendour greets you at every turn.’ If you happen to visit Vancouver Island I would highly recommend this especially if you appreciate a lazy afternoon strolling the paths, enjoying the scenery, and simply relaxing! The Butchart Gardens has become a year round destination welcoming visitors from all over the world and has been recognized by The Gardens being named as a National Historic Site of Canada on the occasion of its Centennial Year in 2004.

HISTORY

As the story goes, one day Mrs. Butchart looked at the ruins of a depleted limestone quarry left over from her husband’s business, and she saw a garden. It took years to transform the hole in the ground into a place of transcendent beauty as this garden was her love child. She conceived an unprecedented plan for refurbishing the bleak pit. From farmland nearby she requisitioned tons of top soil, had it brought to Tod Inlet by horse and cart, and used it to line the floor of the abandoned quarry. Little by little, under her supervision, the abandoned quarry blossomed into the spectacular Sunken Garden. Tales of the fabulous gardens spread as fast as the gardens themselves. From the beginning, friends, acquaintances, and even complete strangers were welcomed as they came to marvel at the horticultural masterpiece. Today Butchart Gardens is still in the family and tended to by fifty gardeners who keep it in bloom year round.

HIGH TEA

Mr. and Mrs. Butchart named their home ‘Benvenuto’, the Italian for ‘welcome’, and they basked in the joy their gardens gave to others. Until numbers made it impossible, tea was served to all who arrived. In 1915 alone, it is reported that tea was served to 18,000 people. As for me I did sample their High Tea at the Blue Poppy Restaurant near the Historical Display set out in the Butchart Residence add colour and interest for visitors…though of course now one has to pay for it. Descendants of the family that created The Butchart Gardens hope to continue the legacy and tradition of ‘Benvenuto’ for years to come.

FAST FACTS

BEST WAY TO REACH- Fly from Delhi to Vancouver via London with Jet Airways. A great idea is to book in the World Traveler plus…it’s premium economy but maximum comfort in a little extra price.You can carry 2 bags of 23 Kg each even in economy class. You can reach Butchart Gardens from Vancouver and Victoria on several bus tours and also by public transit from Victoria or the Swartz Bay ferry terminal.

TIMINGS: Open year round, at 9am every day except for Christmas, on which day the garden opens at 1pm instead. Park closing times vary depending on the season, ranging from 3:30pm through 10:00pm.

PRICE: Admission rates also vary depending on the season. The adult ticket prices, for example, can range as high as $28.10 during peak summer seasons.

 

 

 

Eest @The WestIn Gurgaon

Eest creates a new culinary experience of South East Asia by representing its basic life elements…Says Rupali Dean

NAME: EEST

AMBIENCE: The decor is modern with an Asian influence. The restaurant design integrates the interactive glass show kitchens with multiple and private table booths and an exclusive private dining area, ensuring the venue is a visual feast.

WHAT’S ON OFFER? Chinese, Japanese, Thai and Korean with five private dining rooms, tea bar, a large semi-private main dining room and a private sushi bar are on offer. Having a penchant for soups, I truly enjoyed Chef Chia’s wholesome and utterly delectable seafood dumpling soup. Eest also incorporates very good sea-food under its Oriental Umbrella. No other restaurant does the stir fried prawns to such magical effect. Fragrant, crispy and flavoursome, they are wonderful. If a light meal is what you want, the sushi and sashimi selection is excellent, deftly prepared by the chef. Not much has been left unsaid about Thai food but there seems to be a special touch in the dishes here. The steamed fish is supremely good and underscores the Thai way of using spices, enough but not too much and altogether like an exotic perfume. Another highlight is the traditional set course lunch menu under each section. The fragrant green tea ice cream here is one of the best in town. Contemporary Oriental cuisine shows off the chef’s innovation with excellent service that Westin is well-known for.

CHECK IT OUT

Eest @The WestIn Gurgaon, No 1 MG Road, Gurgaon-122002
For Reservations: +91-: 0124 4977777
Meal for two: INR 2,500 without alcohol.
Timings: 12pm – 3 pm and 7pm till midnight

 

CHEF CHIA SINH RECCOMENDS

STARTERS: ‘Turnip shortcake with dried onion’, ‘sashimi’, ‘deep fried chicken cube marinated with lemon grass, sweet chili sauce’, ‘spicy fresh prawn salad’
MAIN COURSE: ‘willow leaf fish grilled with sea salt’, ‘roast duck in red curry’, ‘stir fried bean sprout and tofu’, ‘spicy king prawn, minced chicken’, ‘Thai chili lemon fish’.
DESSERT: ‘Green Tea Ice-Cream’, ‘Mango Pudding’, ‘Coconut caramel’

EXPERT SPEAK

CHEF CHIA SINH SAYS
‘My menu respects its traditions but also looks forward to the future’.

 

published in Discover India

 

THE TABLE, MUMBAI

EQUISITE AND REFINED CUISINE

 

Fine dining without being over the top…there is little about The Table you can fault!

Located just around the corner from the famous Taj Hotel in Colaba, this casual fine diner offers foodies like me a place to savour globally inspired cuisine - community style. Interestingly an old Irani restaurant occupied this space previously and is now transformed by New York based architect, Tarik Currimbhoy. What caught my fancy here were the long Burma teak community table and a floating mezzanine with its musical notes shaped railing, giving it a Bombay style San Francisco inspired wine bar look. To complete the perfect meal, the restaurant’s exclusive wine list of hand-picked international and indigenous wines selected by the celebrated Naveen Kotyankar complements the innovative cuisine and provides an elegant atmosphere for a relaxed evening. His unique idea of serving wine by the half glass allows one to appreciate and try more of the elaborate selection of wines. We raised a toast with the Italian sparkling ‘Prosecco’, before moving on to our whites and reds with the meal.

Chef Alex

Coming to the food, as I mentioned the menu is globally inspired which reflects the collective experiences of Executive Chef Alex Sanchez, Consultant Chef Joey Altman and Executive Chef Viraf Patel, and changes daily depending on availability of the best and freshest produce. It has influences of the San Francisco style of cooking which is translated through sourcing fresh local ingredients and ensuring each dish is distinctively unique in flavour and texture.

The menu consists of small and large plates, out of which my vote goes all out to the ‘Roasted Red Beets, Goat Cheese, Orange, Mint & Pine Nuts’ salad and  ‘Zucchini “Spaghetti”, Almonds & Parmesan or Pumpkin Ravioli with Sage-Brown Butter & Toasted Hazelnut’ in the vegetarian offering and ‘ Boneless Chicken “Wings” with Chilli-Garlic Sauce’ and the ‘ Yellow fin Tuna Tataki with Avocado, Icicle Radish, Sesame Vinaigrette’ in the non-vegetarian part of the menu. Share your plates like we did as all are gratifying. If you are in the mood for a burger try ‘the Table burger’ an you can make it more healthy by choosing a sesame bun just like me.

To end on a sweet note go for the ‘warm Chocolate Tart with Jaggery Vanilla Gelato & Morello Cherry Sauce’ while sipping on one of the dessert wines or a cuppa hot coffee or green tea along! I feel that over the years, this restaurant will blossom into much more than a restaurant, becoming a way of life, a melting pot where life imitates art, and often, the other way around. Warm service by smartly dressed waiters makes their showmanship even more enjoyable.

 

FAST FACTS

Ground Floor, Kalapesi Trust Building, Behind Regal Cinema, Apollo Bunder Marg, Mumbai 400039

Tel: +91 2282 5000/01/02

Operating Hours:

Lunch / Sunday brunch: 12pm to 4pm (last orders at 3.30pm)

Champagne High Tea: 4:30pm to 6:30pm

Cocktail Hour (including bar snacks): 6pm to 8pm

Dinner: 7pm to 1am (last orders at midnight)

Meal for two: INR 2,000 without alcohol.

FOOD: 4.5

AMBIENCE: 4.5
SERVICE: 4.5
VALUE FOR MONEY: 4.5

 

published in FNL

 

 

 

 

 

 

ELLIPSIS, MUMBAI

CHILL ZONE

 

roulade. elephant ears, long beans, pistachio, drumstick

The Lowdown – A Modern American dining concept, with menu items inspired  by a myriad of ethnic ingredients and international techniques. The menu changes daily depending on the freshness of the ingredients received as they believe in the Farm to Table concept. Owned and operated by IB Hospitality, it offers the best in class and refines the experiential dining scene. And yes it is the only restaurant in Mumbai that serves Pinot Grigio and Prosecco on tap!

Prosecco on Tap

Ambience- The design seems to be inspired by the collision of rustic simplicity and glamour. Supple leather seating and tiled table tops add a touch of elegance and compliment the statement chandelier. An explosion of vintage paintings in every style and era alongside several large format paintings by the designer himself adorn the walls. Needless to add for people around being here seemed reason enough; soaking in the grandeur of an elegant era while enjoying a selection of viands below reproach.

foie gras. french grade a, pomegranate, peanut butter, jam, challah

Lip-smacking- ‘Chantrelle mushrooms and truffle air’, ‘Home-made ravioli with a pumpkin filling’, ‘Lobster with smoked corn, avocado, roasted spring onion, pimento air and manchego crisp’, ‘Australian Beef Cheeseburgers with house made fries’ and ‘Holland Pork Belly with steamed buns, kimchee, apple butter and jalapeno’.

Don't even go there –If you are looking for gigantic American sized portions. The food is surely something to write home about; however it’s not cheap by any standards…so if you have the money and don’t mind small portions, go for it! The tables are tightly packed and it is tough to get out once you are seated.

'Man’ Speak – While this restaurant represents the epitome of sophisticated Modern American-concept dining, it has warmth about it that is almost close to home.

How to get there – B-1, Amarchand Mansion, 16 Madame Cama Road, Colaba, Mumbai -400039. It is opposite National Gallery of Modern Art, Behind Ravissant in Colaba. Closest station would be Church gate.

Tel- +91-022-6621 3333  

Timings- Dinner- Tuesday to Sunday 7pm to 1-30 Am, Cocktail Hour -6pm to 8pm, Lunch –Tuesday to Sunday 12-30pm to 3-30 pm.

Cost – A meal for two would be approx. 2,500 without alcohol.

 

Published in The Man

 

 

 

 

OUTSIDE GRILL- ALL YOU NEED TO KNOW ABOUT BARBECUES

Featuring simple food, which can be coupled with tasty marinades, sauces and butters, barbecues make the perfect choice for relaxed informal entertaining! The best part is that they are easy, appetizing, oodles of fun and almost everyone is involved in the cooking…a great way to bond with family and friends!

JIJU AT THE BBQ

HISTORY

Of American origin, the barbeque method has been associated with the legendary conquest of the west and later spread its magic in Europe and the whole world. Interestingly there is a major debate on the origin of the word itself. I personally feel that it may have come from Haiti meaning barbacoa aka grill, though some feel it could come from the French word de la barbe a la que meaning from the beard to the tail, which actually refers to the method the animal is treated on the roasting spit. French word barbeque derived from the Roman berbec which translates into roast mutton just might be another connection.

EQUIPMENT

These can vary depending on if you have a nice backyard with a garden, or a veranda. The cheapest one is basically a hearth which is made of either heavy cast Iron or a thick steel plate; this contains charcoal and a grid. A little expensive which is slightly complex too is often electric and come replete as a garden cooker with spit, a removable hood, oven, dripping pan et all. And if you are a bit more adventurous and prefer camping, you can buy foldable Barbecues which are equipped with a wind break. More often than not a unique kind of wood which consists of partly carbon purified sticks that keep it heated for a longer time are used as fuel. Lava stones heated by butane gas and sometimes solar energy are used as fuel sometimes. Accessories required are tongs, poker, bellows, oven gloves, long handled spoon and fork, cutting board, knives, fish slice, aluminium foil etc.

COOKING METHODS

Anything and everything can be grilled on a Barbie with the exception of veal and extremely delicate fish. Remember to first bring your charcoal to glowing ember stage before you start cooking. Also each item should be brushed with oil so it does not stick to the hot metal.

GRILLED FISH

There are many varieties of whole fish which are great to cook over a charcoal fire and my favourite is the sea bass as it needs nothing except lemon wedges and sea salt to make it taste delicious. Whole fish do not usually benefit from a marinade but adding any herb towards the end of cooking imparts an amazing aroma and flavour to it. The whole fish can be cooked with the scales intact as it also protects it from fire, but if you like eating the crispened skin you can scale the fish first. As for me I love king prawns which need to be Bbqd briefly and make for a delightful nibble while waiting for the main course. As a matter of fact even scallops which take fairly less time to cook make an ideal starter.

SPIT ROAST MEAT

The weight of the meat needs to be distributed evenly along the length of the spit. Try and ensure limbs of meat like chicken doesn’t get charred by keeping it in place using wooden skewers. First seal the meat by placing it close to the embers, once crust is formed, move it away so that it cooks slowly and well. Also when spit roasting any large joint for example a leg of lamb, you need all round heat, so it’s best to push the barbecue coals away from the centre to form a hollow. Put a foil tray in that space to catch the juices thus avoiding any fire flare.

 

BBQ PORK SPARE RIBS BY CHEF GAGANDEEPSINGH SAWHNEY THE QUBE, THE LEELA PALACE NEW DELHI ....

 

VEGETABLES

They pair best with savoury butters, for potatoes cut cross on each and stuff it with garlic slivers and herbs. Wrap in foil and place in embers for about an hour. Once done open up the cross and add the butter…decadent to the core! Aubergines can be cut into ½ inch thickness sprinkled with salt and left aside for half an hour. Rinse, pat dry, brush generously with olive oil and grill for 3-5 minutes on both sides. Corn on the cob should be left covered with the husk and cooked for about 20 minutes, turning frequently, the husk can then be peeled back and with butter it’s just succulent. Onions and peppers can be threaded into quarters, brushed with oil, turning occasionally for 15 minutes. Whole heads of garlic grilled till the skin splits are my favourite!

EXPERT SPEAK
“The barbecue has always been a hit amongst most people as it’s a perfect way to social or for a community to come together. The execution technique is simple, fun and interactive. It is fast and not as time consuming as braising or other slow cooking technique. Always having a barbecue accentuates the environment, it arouses all senses in sense of the aromas, the smoked taste and the sight of the meat on the grill. Barbeque style cooking requires less ingredients; one can put marinated chicken breasts/steaks/sausages and a variety of vegetables to create a wonderful meal for friends and family at the beach or their backyard.” Says Chef Surjan Singh Jolly, Executive Chef, Renaissance Mumbai Convention Centre Hotel.

BBQ CHICKEN BURGER WITH GRAPE MUSTARD RELISH BY BY CHEF GAGANDEEPSINGH SAWHNEY THE QUBE, THE LEELA PALACE NEW DELHI

CHEF GAGANDEEPSINGH SAWHNEY THE QUBE, THE LEELA PALACE NEW DELHI

Serves- 4

Burger Bun:  04 nos; Tomato Slice: 100 Gms; Green Leafy lettuce:  100 Gms; Mayonnaise: 40 Gms; Butter: 20 Gms; Cheddar Cheese: 80 Gms; French Fries                320 Gms

CHICKEN PATTY

Chicken Mince: 640 Gms; Onion Dice: 80 Gms; Leeks Dice: 60 Gms; Celery Dice:             60 Gms; Carrot Dice: 60 Gms; Thyme: 10 Gms; Parsley chops: 10 Gms; Salt: to taste; Olive oil: 10 ml

GRAPE MUSTARD RELISH

Californian Grapes:  200 Gms; Balsamic Vinegar: 50 Ml; Grainy Mustard: 10 Gms

METHOD

Chicken patty

1.    Sauté all the vegetables in olive oil and chill it in refrigerator.

2.    Add the cold vegetable mixture in chicken mince, mix well and shape into patties 160 gm each. Check seasoning.

Grape Mustard Relish

1.    Peel the grapes, remove seeds and cook with balsamic vinegar until grapes are mashed and mixture becomes thick.

2.    Chill the mixture and add Grainy Mustard.

Burger

1.    Burn the charcoal grill.

2.    BBQ the chicken patties on hot grill, both sides until well cooked.

3.    Cut the Burger Bun from middle, spread butter on both sides and toast the buns on grill.

4.    Spread mayonnaise on sides, place lettuce, Tomato, chicken Patty and slice of cheddar cheese on the base of bun, cover with top part of the bun.

5.    Serve the burger with Crispy French fries and Grape Mustard.

BARBEQUED SWEET POTATOES WITH FRESH HERB PESTO BY CHEF SURJAN SINGH JOLLY, EXECUTIVE CHEF, RENAISSANCE MUMBAI CONVENTION CENTRE HOTEL

BARBEQUED SWEET POTATOES WITH FRESH HERB PESTO BY CHEF SURJAN SINGH JOLLY, EXECUTIVE CHEF, RENAISSANCE MUMBAI CONVENTION CENTRE HOTEL

Peeled medium sweet potatoes, into 1-inch [cm] cubes: 8 no; Olive oil: 3 tablespoons; freshly chopped thyme leaves: 1 tablespoon; freshly chopped rosemary: 1 teaspoon; small cloves garlic, minced: 2 no; crushed chilies: 1/4 teaspoon; salt: to taste; Fresh thyme: a few sprigs; Fresh rosemary: a few sprigs; Pine nuts: 100 Gms

METHOD

1.    Preheat barbecue to medium intensity, to approximately 400°F [200°C].

2.    Make a fresh herb pesto with herbs, pine nuts, garlic and olive oil. Make a fine paste of that.

3.    Into a medium bowl, delicately mix together sweet potato cubes with this pesto and evenly arrange seasoned sweet potato cubes into lightly oiled cooking rack.

4.    Barbecue until soften and just golden, for 20 to 30 minutes, turning often.

 published in Get Lost

 

AROLA, MUMBAI

CHILL ZONE

Sardinas

 

The Lowdown – The Hotel partners with two star Michelin Chef Sergi Arola, an irrepressible culinary trend-setter to bring his sublime ‘Arola’ brand (six around the world) to India. Chef Arola firmly believes that Catalan food is all about enjoyment and quality ingredients. He makes sure his diners are delighted by excellent food that Catalan cuisine is world-famous for. The new perspective on Spanish food makes the meal a gastronome’s delight.

Ambience- Upmarket Spanish with handsome décor, breath-taking views of the Arabian Sea and noble ambience echo the beauty of Renaissance Spain. Contemporary lounge music with distinctive Spanish and Latin influences sets the mood. The cocktail couture at interactive the bar prominently offers over 30 varieties of Gin. The unique culinary concept on offer by the chef is called ‘Pica Pica’ – a style of dining where a variety of creative dishes are served on a platter for all to share. The food is presented on small beautiful ceramic, glass and stone plates.

Lip-smacking-Chef Sergi Arola’s signature preparations include ‘Patatas bravas’(“Bravas deAROLA”, deep fried potatoes filled with a spicy tomato sauce and topped with aioli), ‘Sardinas’ (Marinated fillets, with “Huevas deArenque”, tomato and toasted bread), ‘Filet Mignon’ (Knife cut steak tartar, with a soy sauce and wasabi infusion and crunchy onions), ‘Tomates Maduros’ (Served as a salad, tossed with extra virgin olive oil, marinated tuna and black Alentejo olives) and ‘Gambas’ (Prawns sautéed with garlic, chili and parsley). And yes the famed ‘Spanish Sangria’ is to die for!

Don't even go there – If you want to eat lunch.

'Man’ Speak – This chic lifestyle destination will surely put Mumbai on the World’s gastronomic map.

How to get there – Lobby Level, JW Marriott Hotel, Juhu Tara Road, Juhu, Mumbai

Phone to reserve- +91-022-66933220

Timings- 5pm to 1 Am, Open all days!

Dress Code - Smart casuals (open footwear, short pants, and sleeveless shirts for men not allowed)

Cost - An average meal for two without alcohol would cost INR 3,000 plus taxes.

 

published in The Man