PUNJABI!!!!

At the forefront of Punjab’s culinary tourism movement, the State provides food lovers with highest quality products to experience the very best of local cuisine.

FOOD HABITS

Punjabis take their food rather seriously. One of the main features of Punjabi cuisine is its diversity, and it is also wholesome and rustic. They love fresh milk and milk products. When you come to this part of India, leave behind all that new-fad of calorie counting, health-conscious, and low-fat thinking. The scent of real ghee invades the nostrils all over. Every dish you partake of is part of a saga, and every recipe, a piece of gastronomic history. An unmatched selection of delectable kebabs, delicately flavoured Dal Makhni, aromatic Sarson Ka Saag with Makki ki Roti, robust curries and irresistible Paranthas makes this the perfect choice for a gastronomic indulgence.

STREET FOOD

No tour to Punjab is complete without tickling your taste buds with the inexpensive and famous street food. Every city has its own speciality, for example while driving from Delhi to Ludhiana; one has to stop by at ‘Puranchand’s’ for his decadent meat curry. The ‘Cream chicken’ by Chawla in Ludhiana has become so popular that no home party is complete without it. As you step out of the Golden temple in Amritsar, you would be greeted by the pleasant odours emanating from street food push carts. There is food everywhere running the gamut from Samosas, Chhole Kulche and even gravity-defying lassies. The ‘Dahi-Bhalla’ in Jalandhar and even Patiala is a heavenly morsel and with just the right balance of the sweet and sour chutneys will make you reach for more. Aficionados swear by the ‘Golgappas’ all over Punjab and truly they are decadent to the core and standing by the road to savour this juicy mound is an exclusive experience. The ‘Bhalla Papri chaat’- well there’s nothing like that perfect bite, the one where all the flavours on the plate come together in one heavenly mouthful! The ‘samosas’ are equally commendable, the mutter Ka samosas for instance are delicious and very different from anywhere else. The best part is that most of the street food is surprisingly inexpensive for the consistently good quality ingredients and are raucous most of the time as they are well patronized.

SWEET ENDING

‘Basant kulfi’ near Gurudwara Dukh Nivaran has become an icon for its signature kulfi and is a must for tourists and locals who patronize this place. After more than a century and with a long list of loyal clients, ‘Lyallpur sweets’ needs very little endorsement. While Hero Bakery has sandwiches for breakfast and lunch, several ranges of coffee and can rustle up just about any kind of cake, it’s really their Cream Horns this establishment really shines. The marriage of the irresistible flavour of vanilla with the freshly whipped cream is the secret to these Cream Horns. If you’re ever in Ludhiana and you have a sweet tooth, you have to pay a visit here and you will not go away disappointed. ‘Lovely sweets’ in Jalandhar serving superlative motichoor laddoos without any nouveau pretension is so popular that it is definitely worth a visit. The melt in the mouth ‘Dhoda Sweets’ in kartarpur and Ludhiana are world famous, Legend has it that in 1912, Harbans Vig, a nutrition-seeking wrestler from Khushab of Sargodha district, hit upon this dish while experimenting in his kitchen. ‘Bansal Sweet House’ which has outlets in Amritsar, Chandigarh and Delhi has loyal customers flocking to his shop like hungry children to their school cafeteria as the sweetmeats are inexpensive but delicious! One would definitely want to sink one’s teeth into those luscious giant sized Jalebis all over Punjab. The Karigar fries these Jalebis in his huge wok and it’s a wonderful sight to see his old hands moving with the speed of an expert.

written for ITTP's punjab tourism booklet

MY FAVOURITE 5 FOOD MUSEUMS ACROSS THE GLOBE

Appetite-stirring and educating, food museums offer an outstanding way to acquaint oneself with rich culinary traditions, apart from being an effective way to kill a couple hours and go touristy…I talk here of the TOP  5 offbeat ones that I have visited…

FRENCH FRIES MUSEUM, BRUGES- BELGIUM

Did you know that fries originated from Belgium? That said, there is no scientific or historical proof relating to the origin. The museum tells you all you want to know about a potato and I also learnt a lot of fun facts. Legend has it that people ate fried fish but when winters were harsh and there was no fish, they cut their potatoes, resembling small fish and fried those…and hey presto fries arrived in the culinary world. Interestingly I was told that it was christened ‘French’ when American soldiers arrived in Belgium during World War I, tasted Belgian fries, but called them French as it was the official language of the Belgian Army at that time. I visited the museum at lunch time. There’s a “frituur” (fries shop) where I bought these Belgian fries and even got a discount with my entrance ticket. Freshly peeled and cooked potatoes are cooked in two separate phases. I won’t say that they were much better than what we get at home, but the Andalusia sauce (sweet and spicy, mayonnaise based sauce) that covers it is fantastic…and I am converted. 

FAST FACTS

Formal Name: Fret Museum

Where? : Vlamingstraat 33, 8000 Bruges, Belgium

Opening hours: Daily between 10 a.m. and 5 p.m. Closed: 10-21/01.

Entrance fee : Individual: 6,00 euro, Groups, students, seniors : 5,00 euro
Children (6-12 y.) : 4,00 euro.

CUP NOODLES MUSEUM, YOKOHAMA, JAPAN

I recollect many instances when cup noodles saved me from instant hunger when I was in the hostel and ran out of money or after working till late when there weren’t any options left to eat out! A museum dedicated to Cup Noodles? I simply had to go! This museum is really fantastic and tells the inspiring story of how Mr Ando (legendary founder of Nissin foods) invented Cup Noodles and many other products. Extremely artistically designed and beautifully exhibited, I loved the display of cup noodles from across the world.

Interestingly there are two workshops, one is My Cup Noodle, where you get to design then choose your own flavour & ingredients for the cup noodle. The other one is Chicken Ramen workshop (needs prior reservation mind you) where you get to make a pack of chicken ramen from the scratch like kneading the flour to packing the ramen into a packet you designed. I would say it was quite like Charlie and the chocolate factory where you could design you own noodles cups and the kids could play in a very cool (kids only) play area. As for me, I really enjoyed making my own noodles, choosing my ingredients, designing the cup and going through the whole process. Finally, if you want to get some noodles after staring and learning about cup noodles for the entire hour, you can head up to the noodle-themed cafeteria on the top level of the facility. Make sure you eat in the restaurant like me as you can try noodles from 8 different countries out here. What set off as a tourist sightseeing, ended up with an admiration for Mr Momofuku, the founder of instant ramen for his entrepreneurial spirit, creative thinking and determination.

FAST FACTS

Formal name: Momofuku Ando Instant Ramen Museum

Where? 2-3-4 Shinko, Naka-ku, Yokohama 231-0001 Japan

Telephone: General information: 045-345-0918, Ramen Factory reservations: 045-345-0825

Museum hours: 10:00-18:00 (last admission 17:00)

Admission: Adults: 500 yen (tax included) / high school age children and younger admitted free

CHEESE MUSEUM, BRASSUS, SWITZERLAND

One of the must have culinary experiences on Swiss territory is the ‘Vacherin Mont- d’-Or cheese’ a seasonal soft cheese, made with cow’s milk and contains 45 to 50 percent milk fat. It is enclosed in a wooden box and is bound in a strip of red pine tree bark, thus giving it a unique smoky and interesting resin flavour. I learnt this all at the Vacherin Mont-d’-Or museum. The part about the milk content sounded overwhelming since I had become chary of any food even listing its fat content and any cheese whose consistency was not hard at room temperature. I had heard that Mont d'Or was often served as fondue, something I had sworn off of long ago after I had eaten a dinner of raclette at the home of some Swiss friends, but soon I changed my mind. The best part was the tasting session after the visit and I thought this AOC cheese is very pungent and nutty, yet it is quite mild and had a mature and runny texture, extremely friendly to the Indian Palette. In fact we were also made to try a spiced version and it was rather difficult to lay my hands of it so I finally bought 250 grams lest I gave the impression of being greedy.

FAST FACTS

Formal Name: Musée du Vacherin Mont d'Or
Where? 1343 Les Charbonnières, Switzerland
Telephone: +41 (0)21 841 10 14
Museum hours: 10:00-18:00 (last admission 17:00)

E- Mail- info@vacherin-le-pelerin.ch

NATIONAL PALACE MUSEUM, TAIPEI, TAIWAN

At the National Palace Museum in Taipei there are all the treasures from the Forbidden City in Beijing. However, what caught my fancy were the Jade baby bok choy and a piece of delicious looking fatty stewed Pork. The cabbage looked rather real, and had two small insects on its leaves. Legend has it that while the cabbage is a symbol of purity, the insects suggest fertility and the sculpture was part of the dowry of a Cing Princess. It was interesting to see how the colours of the jade were used from white to dark green. Foodie that I am had booked ourselves at the wonderfully designed and interestingly yummy ‘Banquet of NPM Imperial Treasure’ at ‘Silks Palace’ (official restaurant at the museum) where they create a replica of the food displayed at the museum….superlative indeed!

FAST FACTS

Formal Name: National Palace Museum

Where?: No. 221, Section 2, Zhìshàn Rd, Shilin District, Taipei City, Taiwan 111

Telephone: 02-2881-2021

Museum hours: 8: 30 Am to 8: 30 pm

ZAANSE SCANS, MUSEUM VILLAGE, HOLLAND

A thirty minute drive from Amsterdam took me to Zaanse Schans, a quaint Village (read artificial town for tourists) in Northern Holland on the banks of the river Zaan with characteristic green wooden houses, charming gardens, small curved bridges, tradesmen’s workshops, historic windmills and little shops. I stopped by in the cheese shop where I got to try many different flavours; it was like a cheese lover’s paradise. Cheese with herbs, with garlic, with cumin, smoked, goat cheese, porcelain, souvenirs….absolutely stupendous. I also found an unmistakable whiff of chocolate in the air as there was a large chocolate factory nearby in the town of Zaandam. For lunch I stopped by for some famed Dutch pancakes (spelt as ‘Pannenkoeken’) which are quite like pizzas with a delicate crust (like a crepe) and then one can lavish a lot of winning combinations to top things off.

FAST FACTS

Formal Name: Zaanse Schans Museum

Where? Zaans Museum, Schansend 7, 1509 AW Zaandam, Amsterdam, Holland. Just 10 miles northwest of Amsterdam the Zaanse Schans is easily accessible by car, train or bus.

Telephone: +31 (0)75 681 00 00

Museum hours: 9 Am to 5 pm

Admission: Free. Car parking facilities on the premises; the parking fees are used for the maintenance of the historic buildings at the Zaanse Schans.

published in FNL 

TASTE OF AHMEDABAD WITH ROHIT ROY

“Anyone who's visited a city tries out various food outlets, given that he or she's a foodie…and those are usually the well-known restaurants of that city, but only someone who's lived in a city for a considerable period of time especially in his growing up years can recommend its little nooks n corner joints!! Which is exactly what I propose to do in this column”, shares Rohit Roy, Actor, Director and producer

PAV BHAJI AND PULAV

HONEST

Gf-1, White House, Panchwati Circle, Navrangpura, CG Road.

It is the best in the world and I can challenge anyone who can beat it. It melts in your mouth quite like the dollop of butter that tops it!

CHOLE BHATURE

HAVMOR

Shivranjani Cross Rd, Arjun Tower, 132 Feet Ring Rd, Ambavadi.

Shreyas Colony, Navrangpura.

Shivalik Building, Near Krishnabaug, Maninagar, Mani Nagar.

For people who are fans of North Indian cuisine, I highly recommend the Chole bhature at Havmor!! It is outstanding and the accompanying gaajar ka achar is to die for! Of course if you are on a no oil diet, forget about it!! The bhature has more oil than flour!!

DAL VADA

AMBIKA DAL VADA CENTRE

3, Shivam Complex, Near Red Rose Cafe, Navrangpura.

I've eaten dal wada in Ahmedabad and many other cities but nothing gets even remotely close to Ambika. It is their special recipe which is unbeatable. Many of you cynics out there must be thinking; a dal wada is a dal wada, how different can it be?? I’ll say… Try it and if you don't like it, sue me!!

UNDHIYO

AGASIYA

The House of MG, Opposite Sidi Saiyad Jali, Lal Darwaja.

A roof top restaurant that serves gujju food! It is definitely a not to miss, run by the famous Mangaldas family of Ahmedabad. It has a typical village setting and the quality of food is top drawer. Of course slightly more expensive than the other places I have listed.

THE GREAT ITALIAN PIZZA

JASUBEN

Century bazaar Ambawadi.

WAH PIZZA & BHEL HOUSE

Shop No 13 Municipal Market, C G Road, Navrangpura.

Only, there's nothing Italian about a pizza in Ahmedabad!! It’s the Indian version!! Jasuben or Wah pizza bhel?? They are both superb cheap thrill pizza’s….Just heaps of cheese and tomato sauce on a pizza base!! But tasty as hell and unique…Tough call!!

ICECREAM

DERANI JETHANI

Vishram Park Apartments, Shubhlabh Society, Aastha Bunglows.

And finally, desert!!! My favourite part of any meal; what can I say?? The ice cream here is everything that an ice cream should be ... Full of cream, it’s like 2 women in a house are trying to outdo each other with their flavours. You’ll thank me for this one!!

As told to Rupali Dean

published in India Today Travel Plus

 

A TECHNOLOGICAL VOYAGE AT THE BOEING FACTORY IN SEATTLE

There is much more to Seattle than just the Space Needle & coffee mega chains….Drive over to the ‘Boeing Factory’ which is good fun and you can’t help admiring this technological marvel.

One can’t reach out and touch a plane that is in the process of being built, but imagine being able to actually see an airplane being built? For any aviation enthusiast, would love this tour. As we all know Boeing is the ‘Number One Aerospace Leader in the World’, so obviously I had to tour the factory where they build and test their aircraft. The factory itself is north of Seattle at Everett is a world full of superlatives (no photos are permitted though). It is the world’s largest single building ... so large that it can hold all of Disneyland and still have room for it to rattle. This is where 747’s, 767’s and 777’s are built. My tour began with a professionally trained driver picking me up from my hotel. It then kicks starts off in the Aviation Center Auditorium where a short film about Boeing is played. Our tour guide also gave us a quick rundown on what we would see, and we were lucky since this was the first day the employees were back at work after the holiday, so lots of activity in the factory. The guide also gave us interesting trivia about cost, payment process, and how planes are tested and delivered. Inside the huge space, we could see cable machinery running along the roofs, sections of planes and the assembly machines, and bikes for employees to get around. The best part, undoubtedly, is seeing the assembly line. Getting to see the various 787s and other aircraft as they trundle on down the line are special. I was able to see how the intricate system of cables carried entire sections of planes and wings throughout the factory and was lucky to score a tour of the Boeing 787 Dreamliner Gallery. The Boeing 787 Dreamliner is the newest aircraft being built by Boeing, with airline deliveries coming soon. The tour ended with a bus tour around the runway area and the parking lots of planes waiting for delivery. We also witnessed an Emirates Airline jet land after a test flight. All in all I could not help but marvel at the sheer elegance and was amazed at how one company gave the world a set of wings.

FAST FACTS

WHERE? : The Future of Flight Aviation Center & Boeing Tour is located in Mukilteo, Wash., 25 miles north of Seattle. Public tours of Boeing’s Everett factory are available seven days a week.

WHAT DOES THE TOUR INCLUDE?

1.5-hour guided tour of Seattle’s Boeing factory

See 747, 767, 777 and Dreamliner aircraft

Largest building in the world

Future of Flight interpretive center and Boeing Tour

Transfers included from downtown Seattle hotels

FOR RESERVATIONS: call +1 360-756-0086 or toll free, +1 800-464-1476, from 9 a.m. to 5 p.m. (Pacific Time).

CENTER HOURS: - The center is open from 8:30 am to 5:30 pm year-round except Thanksgiving, Christmas, and 1/2 day on New Year’s Eve

TOUR HOURS: Tours of Boeing is run every hour on the hour from 9 Am to 3Pm daily except holidays

HEIGHT: One must be 4 feet tall to take the factory tour (safety precaution).
PRICE: $15.50 for general Admission; seniors (65+) = $14.00; Children under 15 = $ 8.00.

MUST KNOW-There is NO tour of the inside of any planes being assembled on the factory floor (747-8, 767, 777 and 787 Dreamliner) for security reasons.

NOTE: Visitors to the Museum can take a flight around Seattle in a vintage biplane; this is offered during spring and summer only.

TRAVEL PLANNER

VISA & CURRENCY- Indians require a US Visa to enter Seattle and the currency used is the US Dollar (approximately 50 INR)

BEST WAY TO REACH- Emirates has a direct flight to Seattle via Dubai. It is the cheapest and the quickest way to reach from India. A good idea is also to stop at Dubai enroute to make the most of your trip. An economy class flight by Emirates from India to Seattle will cost you approx. INR 54,000 Fares may vary; check on www.emirates.com while making a booking.

BEST PLACE TO STAY-Hotel Sheraton…so you can be the closest to the Downtown.

BEST WAY TO MOVE AROUND- Getting around the city is very easy whether by car or public transportation, so I would definitely recommend exploring Seattle and see where you end up!

A GLIMPSE OF WAZWAN AT THE KASHMIRI FOOD FESTIVAL @ JAMAVAR, THE LEELA PALACE, DELHI

Being a true blue foodie, any authentic food fascinates me and off I set to Jamavar@ The Leela Palace Delhi, when I heard that Chef Vinod Saini and his team of Wazwan chefs were cooking up a Kashmiri storm (literally). For those who don’t know, Wazwan is an elaborate, formal, overwhelmingly generous meal integral to Kashmiri Muslim weddings.

I started my culinary sojourn with a cup of kahwa, a refreshing sweet tea, fragrant with saffron, spiced with cardamom and afloat with crisp almond slivers. (This tea is usually served from a silver samovar, which bubbles ceaselessly through the wedding ceremony). The Manager Gurpreet also explained that to make it absolutely authentic  ingredients and specialty items Have directly been flown in from Kashmir like the Himalayan trout, Kashmiri Saffron, Manj achar (kohlrabi pickle), Snow mountain garlic, Vari masala (Kashmiri ver masala) and Gucchi (Morrel mushrooms) to name a few.

As the whiff of kebabs, spice laden curries and hot ghee began to weave its way across the restaurant I sat down for my Wazwan experience. My vote goes all out to the delicious ‘Tabak Maz’ flat rib cuts cooked in spiced milk and then fried in pure ghee till they are dark and crackling. The ‘Tandoori Trout’ and ‘Taali Machhi’ were no less spectacular. Soon the wazwan started taking a fast pace. Chicken red curry served with a huge ladle was poured on the rice, along with a huge meaty piece of chicken. Next came in the succulent Rogan josh, fiery with red Kashmiri chillies and lots more. The piece de resistance for me was the delectably Rista, soft mutton meatballs cooked in a red gravy. Temptations for luxurious indulgences lingers, here, with every morsel of delectable food, and every sip of the coveted wines and aged spirits from the extensive list - perhaps the capital’s most sought after collection. All in all the food here is unpretentious and clearly freshly made and more importantly is delicious to boot! Most of all the effortlessly spontaneous charming staff, with traditional feelings of hospitality and deeply instilled values, made me feel instantly at home on my visit. I relished my meal in an ambience resplendent with Kashmiri pomp, the ceremonial dining spread laden with the finest repertoire of delicacies. Not surprisingly I couldn’t move an inch after I was done, yet I joined in for more kahwa…After all, it was wazwan for dinner!

 MUST TRY WAZWAN DISHES AT JAMAVAR

Dum Oluv -potatoes cooked in yogurt gravy.

Hak- a local variety of greens.

Rista -meatballs in fiery red gravy.

Rogan Josh -tender lamb cooked with Kashmiri spices.

Tabak Maz -ribs of lamb simmered in yogurt till tender, and then fried till they crackle.

Daniwal Korma -a mutton curry with lots of coriander.

Marchwangan Korma -an extremely hot lamb preparation.

Kebab -minced meat roasted on skewers over hot coals.

Gushtaba -a velvety textured meatball in white yogurt gravy.

Yakhni -delicately spiced yogurt curry.

The ‘Vasta Waza’ (head cook) directs and guides his team. This title by the way is a big thing and is conferred on a chosen few after years of apprenticeship

FAST FACTS

The Leela Palace New Delhi,

Diplomatic Enclave,

Chanakyapuri,    

New Delhi 110 023

Tel: +91 (0) 11 3933 1234

Operating Hours: Open for dinner from7 Pm to 11-45Pm

Location: The Lobby Level.

JUST THE TWO OF US AT KOH SAMUI

This amazing coconut island of Thailand is fast becoming a tourist hotspot. What with the perfect white sandy beaches, turquoise waters, amazing local hospitality and exotic locales…it certainly is no surprise

To be greeted by the most beautiful airport in the world, it was indeed a good start for our second honeymoon. The airport is essentially entirely outdoors with the departure lounge being a nice little street of quaint shops and bars. And trust me tome is of little importance at Koh Samui from the moment you arrive at the terminal and breathe the frangipani-scented tropical air, you feel yourself slow down and relaxed, which is one of the best things about the island. There is an overriding tranquility that transforms tourists from stress-merchants into serene smiling beings and there is much to do in this natural wonderland. Set on the beautiful and unspoiled beach of Choeng Mon on the northeast coast of Samui was our Hotel Imperial Boathouse. Our every whim was catered by the very friendly and obliging staff, and with so many dining options we were spoiled for choice. One can never get bored here with a host of activities ranging from just cycling around the island, Pre-arranging a romantic candlelight barbeque in front of the sea at leisure; one can wine and dine with the sounds of the ocean under the moonlit sky. For the ultimate indulgence one can retire to one’s sun beds for dessert and coffee and saver the true evening sky.

TOUR AROUND THE ISLAND

We decided that we couldn’t just relax by the pool and on the beach every day so we agreed to take a tour together around the island.  I found the first stop a bit strange, though these bunch of rocks look really cool, by the sea. What's weird is that one rock formation resembles the make genitalia and a crevice in another looks like the female genitalia, hence it is named Grandpa and Grandma Rocks. Basically these are rock formations and if you use just a bit of imagination they look like the male and female genitals.  One of the stories about this place being two star crossed lovers who jumped off the cliff there and the only thing remaining were these organs.

Next stop was a temple monastery (Wat Khunaram) where a revered monk's mummified body is kept in a glass case in a meditative position. He has been believed to give up his body during meditation, having predicted his own time of death. It seems like it is not just a tourist attraction but also a shrine for locals. Interestingly there was also a pair of sunglasses put on the monks face. 

We also visited a coconut plantation where trained monkeys climb trees and pick the right coconuts. We then moved on to the  Elephant ride park and hiked on a  hilly trail that  ended at a water fall , where we also indulged in some local street food consisting of Som Tam and grilled duck….mama mia!

That last evening we just chilled in our boat house and ordered room service and I thought to myself “with spectacular views all across, there’s no better place than this to chill out and relax, enjoying the hospitality and tropical ambience of this friendly paradise”. Despite the island’s luxury trend, Samui still has something for every type of traveller on offer. There are bikini-clad, oil-slicked tourists, crowded beach areas where teenage boys peddle mangoes and coconuts, and noisy jet-skiers churning up whitewash on the clear waters.Koh Sumai sure is a melting pot where the past and the present are smoothly blended together, offers a rare beauty that will compel you to return to its shores time and time again….

TRAVEL PLANNER

Getting there: Fly Thai airways from Delhi to Bangkok, then either fly Bangkok Airways or Thai.

Visa Wise: You require a valid passport and Visa is available on arrival too.

Best Time to visit: It is an all year destination.

Currency:  Thai Baht. 1Thai Baht is equal to 1.55 INR

Wear Wise: Loose cotton clothes are essential.

Must Do: learn Thai cooking, Water activities, Elephant Trekking, Visit the snake farm,

TETE E TETE WITH ANJUM ANAND

What according to you is the hottest cuisine these days?

Depends where in the world you are. In the US, they are really getting into raw food, New Mexican and some Vietnamese. In the UK they are still talking about provenance and seasonality but we are finally getting some good Mexican in which is adding to its popularity. For me, it is street food from around the world.

What is your contribution to Indian cuisine internationally?

This is not for me to answer; it is a matter of perspective. Some may say I have done nothing, others a lot.

Does molecular gastronomy work with Indian cuisine?

It works as well as it does with any other cuisine. It is about new tastes and textures and allows the cook to enjoy his creativity.

How different was it working with an Indian team of chefs at The Oberoi for the charity event?

I really enjoyed working with the chefs from the Oberoi. It is always great for me to work in India; there is a feeling of camaraderie and familiarity that I love.

What is the most popular Indian dish internationally?

The chicken tikka masala.

Do you have any advice for upcoming chefs?

You need to learn everything you can, immerse yourself into this world and then add you own stamp to it once you have grown enough to understand what that might be. Being over confident to early on gives little.

How do you balance working in the kitchen with a family?

I’m not sure I have balanced both, sometimes one takes up more time, other times, the other. I am always wanting to do more with both (my children and my career) so I am probably Jack of all, master of none! But I wouldn’t want to not have one or the other so it will just have to continue this way.

  

Do you think it is difficult for vegetarians to survive eating out internationally?

Yes, in some places. For example, Spain was a struggle for my brood this summer but luckily I found an Indian restaurant on day 2 and took a regular take away from there! I’m not joking, in many European cities, I need to find an Indian restaurant to feed my lot a healthy, balanced meal.

Your favourite cuisine and favourite restaurant? Why?

Obviously Indian! Love Bukhara in Delhi, Trishna in Mumbai, Kewpies in Kolkata I know there are many others, newer restaurants around but I haven’t gotten around to trying them. I am always open to suggestions so readers feel free to email me through my website www.anjumanand.co.uk or tweet me on @anjum_anand.

Please tell us one secret handy tip/ingredient/cooking process which enhances your cooking & we can try?

I think cooking with patience and really allowing flavours to develop works well with Indian food. Also, when it comes to a curry, stir often; it makes the sauce creamier and more homogenous.

Blackberries with Violet, Yoghurt and Easy Homemade Granola

I know this dish isn’t Indian of origin but it is so delicious I couldn’t resist putting it in the book. I was working this compote to go with my kulfi but it didn’t work and I ate it for breakfast the next morning with some Greek yoghurt. It was divine and this dish was born. Granola is so easy to make that once you make our own you will never seek it out from supermarkets again and here it adds a lovely crunch and substance to the dish. I haven’t added any dried fruit to this granola as there is some in the compote but you can choose from raisins, dried cherries, dried blueberries or any other and add in with the coconut.
Makes enough for 4
400g blackberries, washed
4-5 tbs. violet syrup (depends on how sour the berries are)
Large handful of dried blueberries or raisins
Greek Yoghurt or thick yoghurt, (stirred to break up lumps) to serve
Granola (store extra in an airtight container)
160g old fashioned rolled oats
80g mix of nuts and seeds (I use pistachios, halved almonds, cashew nuts, pumpkin and sunflower seeds)
20g coconut flakes or desiccated coconut
¾ tsp. vanilla essence
½ tsp. cinnamon powder
1½ tbs. vegetable oil
55-60ml natural maple syrup
11/2 tbs. honey
Good pinch of salt
Preheat oven to 140C. Start with the granola and mix the oats, nuts, cinnamon and salt together in a baking tray. Make a well in the middle and pour in all the wet ingredients; mix well. Bake for 40 minutes, adding the coconut flakes in after 35 minutes. Stir every 8-9 minutes for even baking. Take out once golden, it will continue to crisp up as it cools. Once cool, store in an airtight container and use as needed. 
Place the blackberries in a saucepan with a good splash of water and heat until the berries are starting to soften. Add the violet syrup and raisins and cook for another minute and take off the heat. Add another splash of water if the fruit looks a little dry, there should be some juices. Taste and add some more syrup or a squeeze of orange or lemon juice to balance sweetness.
Serve compote hot or cold with the Greek yoghurt and the granola.

Published in The Man

TASTE OF GURGAON WITH GAURAV GERA

LOCAL FLAVOURS- GURGAON

The famed Jhumroo of kingdom of Dreams and also the lad from Gurgaon tells Rupali Dean what he loves to eat in his hometown....

VEGETARIAN FRIED HONEYCOMB DUMPLINGS

The Monk, Galaxy Hotel Shopping & Spa, Sector 15

I visit this place for Oriental food. This place offers roasted peanuts to munch before you order food. The mind boggling varieties include delicious wok fried delicacies as meal in a bowl, with your choice of noodles, sticky or steamed rice. My personal favourite are the Soba noodles with Chinese greens in Black pepper sauce.

DOUBLE SCOOP CHOCOLATE PLEASURE SUNDAE

Nirula’s, MGF Metropolitan Mall, MG Road

This ice cream counter caters to quick take away service whenever I wish to satiate my appetite for deserts. The counter offers entire range of ice creams, shakes, sundaes, coffee and sodas.

MYSORE MASALA DOSA

Navedayam, Orchid Square near Sushant Lok

It’s one of my favourite places. The food here is unpretentious and clearly freshly made and more importantly is delicious to boot!  Filter coffee to start with followed by Mysore Rava Masala Dosa and Dahi Vada. Apart from this, Maharaja Thali is not to be missed. It’s an awesome place to dine at with friends.

GUNPOWDER DOSA

Chennai Pavilion, Kingdom of Dreams, Sector 29

Elegant setting with sophisticated South Indian food makes Chennai Pavilion a real winner. A mammoth boulevard of food and retail, The Chennai restaurant offers the one of its kind Gunpowder Dosa, which is surely going to tantalize your taste buds.

DAL MAKHNI

Namche Bazaar, Golf Course Road, Sector 43

This institution has become an icon for its signature Dal Makhni and is a must for locals who patronize this place. I like the calm and quiet atmosphere here. The Meetha Paan is surely not to be missed.

DHODHA

Om Sweets, Sector 14

When you come to this part of Gurgaon, leave behind all that new-fad of calorie counting, health-conscious, and low-fat thinking. The scent of asli ghee invades the nostrils all over.  After more than a century and with a long list of loyal clients, it needs very little endorsement. All the sweets and snacks here to die for and the Dhodha here has put Gurgaon on the culinary map.

Published in India Today Travel Plus 

MISO, GURGAON

CHILL ZONE

The Lowdown – This restaurant serving superlative food without any nouveau pretension is so popular that making reservations are advised. An extensive a la carte menu offers a comprehensive choice of the finest Korean fare. The highlight is the cooking of your own meats and piping hot food on your own little grill, a neat change to the run of the mill point and order joint. There are nine ‘Banchan’ (side dishes) with every meal you order and all of them have their own flavours, and are amazingly delicious, the standards being cabbage kimchi, bean sprouts and sweet potato and the rest change. And yes fruit is served on the house as ‘dessert’. Many of the ingredients and spices are brought from Korea, ensuring authentic dishes and the owner ‘Mi Hwa Park’ is the chief chef too.

The owner & chief chef Mi Hwa Park

Ambience- Exquisite rosewood furniture coupled with intricately detailed wooden panelling and local paintings add to its elegant ambience matched by food that is equally refined and refreshing. One is seated in a booth on the wood floor on low wooden tables, after taking off one’s shoes to eat in traditional Korean style. The tables are big enough to seat large groups of people, and are also big enough to place a large amount of dishes. They also have buttons on the table to alert your waiter/waitress if they are not around. 

Lip-smacking- Traditional Korean BBQ is one of the restaurant’s specialities including ‘Bulgogi’ (tenderloin beef BBQ) and ‘Daeji yangnyeom Galbi’ (seasoned pork ribs). ‘Kimch jigae’ (spicy Hot Korean kimchi with tofu and pork) served with sticky rice, ‘Bibim Bap’ (rice with vegetables, meat and a fried egg, which is to be mixed with a fruit based sauce), ‘chicken gas’ (fried chicken) and ‘Haemul Tang’ (spicy sea-food soup).

Don't even go there –If you are uncomfortable sitting cross-legged on the floor and dining.

'Man’ speak –I was craving something refreshingly new for my slightly overdone palette and this proved to be an exciting dining experience.

How to get there – Unit 11, Ground Floor, Global Foyer B/D, Golf course road, sector 43, Gurgaon. Next to the Mercedes Benz showroom, the nearest metro station is sikanderpur.

Tel- 0124-4086128 / 4086130

Timings- Open for lunch and dinner.

Cost – A meal for two would be approx. 2,200 without alcohol.

-RUPALI DEAN

 Published in The Man