Johnny Rockets, Gurgaon

REDIFINING BUSINESS HOSPITALITY

Hyatt Regency CDG, Paris caters to your every need whether business or leisure and redefines business hospitality with its trademark charm and signature style. 

Modern and contemporary it spells luxury and exclusivity in various facilities running through the hotel. Its 388 guest rooms & suites (including 101 twin rooms) and meeting spaces are augmented by the latest technology and interesting dining and recreation options.

To start with a premium transfer service available from the hotel aka the ‘Green Driver’ – new eco-friendly private airport pick up with electronic car (charge 10 Euros) breaks away from the tradition and revolutionizes the experience. This enhances the guest experience and becomes a benchmark in hospitality technology innovations.

The Food and Beverage options are aplenty; ‘Apollo Restaurant’ is where you can have your breakfast and all meals. If you want to just chill and hang out in the evenings with friends then a sophisticated and graceful ‘lobby lounge’ it is! 

And if you are feeling romantic and the weather is good, just book a table at ‘The Terrace’.The ‘Café Mirage’ is a devoted area for groups with a maximum capacity of 250 seated persons or up to 300 persons for a cocktail. This natural daylight area has an open kitchen and a private terrace. The Hotel makes fitness extremely rewarding for its guests with its state of the art fitness centre and refreshing view of the indoor heated swimming pool. And if you are an outdoor person go hop on to the tennis and basket courts anytime you like. Quietly recharge, live it up, or get down to business. Whatever your agenda is, enjoy the Hyatt difference.

A GAME CHANGER IN THE MICE INDUSTRY

Interestingly it offers something called ‘Le Campus’ which is an imaginative and tailored answer for today’s needs of business tourism. ‘Le Campus’ is an open and customer-centric space for any guest, who wants to enjoy a fun and ground-breaking environment, a more elastic and linked solution designed by Viserius Studio, based in Paris and New-York, for a younger audience, An experience to make your own replete with facilities like a personalised 800 m2 space, 7 private interactive labs, picnic area, a shared multifunctional space with full access at all times, Fresh, delicious and organic finger food, available through the day, with eco-friendly packaging, Optimum connectivity and multi-user broadband connection, HD/LED screens and Airplay technology.

The Club lounge is an added facility for guests who book a Regency Club room and upward category rooms

FAST FACTS

Hyatt Regency Paris - Charles de Gaulle is ideally located near Charles de Gaulle international airport (6 Km), the Villepinte exhibition Center (3, 6Km) and Bourget airport (10Km). The hotel has free shuttle buses to Terminal 2 / TGV station & Terminal 3 / Roissypôle

Address: 351 Avenue du Bois de la Pie, 95912 Roissy-en-France, France

For Reservations: +33 1 48 17 12 34

Free WiFi is available throughout the hotel 

PREGO @ THE WESTIN GURGAON

The restaurant is designed to offer the most genuine Italian dining experience outside of Italy!

Cosy and intimate, Prego takes you away from the hustle and bustle of city life; as the glass doors of this Italian Adventure open, one is overwhelmed with the state-of-the-art elements with authentic artwork, an open kitchen, visual light earthen colour scheme; glass blocks in different colours, a rich wine cellar (as in the wine is excellent!) and the exotic fragrance of Italian food. 

And once we got comfortable we experienced the best of Italian cooking by Chef Emiliano Di Stefano who focuses on the root of the food. In the grand tradition of Italian cuisine Emiliano serves innovative flavours and textures that only an Italian chef will put to a dramatic effect.

To whet appetites, the ‘Caesar salad classico’ sets the right mood, nice and crisp lettuce, though the dressing is extra cheesy (no complaints!). I enjoyed their ‘black mussels and clams’ done to a tasty perfection with plenty of garlic and flavoured with parsley and white wine. 

Pasta is made fresh here every day to guarantee the best quality. The ‘Aglio olio pepperoncino’ is absolutely delicious with their special diavola of garlic and chilli oil. The ‘tortellacci ai funghi’ handcrafted mushroom tortelli, spinach and cheese fondue, truffle sauce took me straight to Alba…I could actually get the pleasing earthy smell…mama mia! The ‘wild mushroom risotto’ was to die for and the thin crispy ‘pizzas’ especially the flavourful gorgonzola are wonderful. Some main dishes like the ‘braised lamb shank’ with saffron risotto and ‘salt crusted sea-bass’ are truly outstanding. Save a little room for the heavenly ‘Traditional Tiramisu’ and trust me, Prego is ready to spread its magic in amchi Dilli! And yes, constant action and mischievous gimmicks are integral to the truly engaging, lively and interactive spirit of the dining experience out here…I got totally fooled, though it brought laughter on her table. All in all, if anyone has succeeded in bringing the ambience of a lively Italian piazza indoors, it would be Prego. Visit here for a relaxing meal with friends.

FAST FACTS

The WestIn Gurgaon, New Delhi, No 1 MG Road, Gurgaon-122002

For Reservations: 0124 4977777. Extension 7841

Meal for two: INR 3,500 plus taxes without alcohol.

Don’t miss Prego’s ‪#‎Pastificio (Handcrafted Pastas) Food Festival where they introduce your palette to delicious flavours at‪#‎PREGO.

RECCOMMENDATIONS GO ALL OUT FOR

INSALATA CRUDAIOLA… Hand crafted three colour farfalle, cherry tomato, black olives, buffalo mozzarella, rucola and seared sesame tuna fillet

RAVIOLID’ANATRA …. Hand crafted duck ravioli with tomato confit, orange sauce and jus

MEZZELUNE ALLA CAPRESE… handcrafted tomato and buffalo mozzarella ravioli with basil sauce and tapenade

PASTA AL FORNO … golden gratin of rigatoni pasta, chicken meatballs, eggplant, hardboiled eggs, melted cheese and tomato sauce

BUGIE RIPIENE …hand crafted custard, chocolate and berries, jam ravioli, vanilla sauce, strawberries

KITCHEN DISTRICT AND THE LONG BAR@HYATT REGENCY GURGAON

Kitchen District brings interactive elements of a new age multicuisine market place to the first floor of Hyatt Regency Gurgaon.  With a stylish yet relaxed atmosphere, this ‘out of city’ location gives the space an edge over the others so as to embark on a crusade to taste simple plates of food. On offer is breakfast, lunch and dinner with a la carte as well as buffet choices along with a colossal Sunday Brunch and a delightful dessert buffet. Coming to the food, I would suggest you to set your palate free to engage in an exploration of the senses. The five show kitchens offering myriad choices including Mediterranean, Asian, Indian, and Japanese dishes, take the place of the hot chafing dishes found on the usual buffet line and instead, prepare food in individual portions in order to give maximum freshness and guest interaction, coexisting in perfect harmony to offer a singular culinary district.

To complement the experience the tastefully designed Long bar (read 60 feet long) is trendy and the bar menu enticing and indulgent. It is the perfect setting to savour first-rate cocktails or even a glass of wine in the early evening through to midnight. Simplicity and balance are the buzzwords of this wonderful space, enriched by honest to goodness flavours and fresh picked produce.

WHERE? Hyatt Regency Gurgaon, NH8, Sector 83, Gurgaon.

OPERATING HOURS

KITCHEN DISTRICT

Breakfast: 06:00 am – 11:00 am (all days including public holidays)

Lunch: 2:00 noon – 15:30 pm

Dinner: 07:00 pm – 11:30 pm (all days of the week)

THE LONG BAR

Open 7 days a week (Monday to Sunday)
Timings: 12 pm – 12 am.

published in Statesman

Hyatt Place Hotel, Gurgaon

PAN ASIAN@ITC SHERATON -SAKET

As I walked in I was literally tempted to walk through all the sections of the restaurant. In addition to the drama, the sections ensure that the space doesn’t get overwhelming, since it’s broken into both large and intimate dining sections. What caught my fancy were its three interactive kitchens with searing which inspire a close interaction with the chefs thus permitting one to enjoy the experience of watching their meals being set according to their individual preferences. 

It also reminds one of smells and sounds of Asian street food places; Chef Vaibhav Bhargava has tailored traditional, regional spirit to the modern gourmet and has created dishes with a creative twist using ingredients like edible flowers with a strong emphasis on seasonal and fresh produce. 

‘Renowned, credible Asian restaurants in the capital are helping willing consumers understand the diversity of Japanese cuisine and techniques; we are using the thrill of adventure and novelty via the comfort and safety of the familiar’, shares the brand new Executive Sous Chef Vaibhav at the ITC Sheraton Saket.

The Salmon Tataki salad for example is the one to come back for. The desserts here are not your usual crispy noodles with honey or coconut-based served at most Asian restaurants but extremely creative. Pan Asian is about drama, sure. But what got me more excited about is the fact that it’s about joyful dining. Thumbs up!

SPRING SUMMER SIGNATURES

‘For spring summer 2015, menu is focused on modern interpretive cuisine where tried and trusted recipes are given a new twist in imaginative ways with an emphasis on fresh, wholesome, seasonal ingredients. The visual appeal created by micro greens, edible flowers lures you to try these dishes. Keeping the food intake in this weather in mind, we have paid special attention to light salads, soups, even in main course options of few cold noodle dishes like Soba etc’ chef Vaibhav Bhargava

Vaibhav Bhargava, Executive Sous Chef, Sheraton New Delhi

FAST FACTS

Sheraton New Delhi
District Centre Saket - 110017

Tel: 011 42661122

published in Statesman

THE WINNING RECIPE ....RENDEZVOUS WITH NUPUR KANUDIA...#KitchenAidProbaker 2015

'Being crowned India’s First ProBaker Icon is a mark of utmost thanksgiving and gratitude to the all mighty. I am ever so thankful to the jury, KitchenAid and chef Peachy to provide this honourable platform to me. I hope I justify their choice in the times to come'…says Nupur Kanudia

TELL US SOMETHING ABOUT YOUR INTEREST IN BAKING?

Nupur: I started baking at the age of eight and knew it right then that, this was my calling. I used to look up books and TV channels to get whatever most I could learn from them, had to convince my mom to buy me an electronic hand mixer as it was a must for my baking. She flattered me with my own baking cupboard among three sisters. Anyone who wanted to buy me gifts was around the baking parameters. I continued my baking interests after marriage too and was ecstatic that I could now experiment with eggs in my desserts which were a taboo in my mums place. A very encouraging husband in Raghu and his family never let my fire die. I was the official dessert provider for all family dos and festive distributions alike. I named my work frame as Mochamania. As I moved to Gurgaon, my sisters and nieces encouraged me to continue baking and get commercial too. After a couple of workshops here and there and endless hours on the net just browsing techniques, recipes etc, I finally bagged my first order, followed by some more from friends and family. My community, Laburnum really encouraged me too by ordering their birthday cakes from me and continue to do so.

ON KITCHENAID PROBAKER 2015

Nupur: Raghu pulled out an advert from The Good Food magazine and insisted I enrolled for it, after toiling around the idea and setting my preconceived notions aside, I sent them my original recipe of Thandai cupcakes with saffron buttercream. As luck would have it, it got selected by the eminent jury and I was invited to the Regional round of Delhi. I was super excited to receive the Artisan for a week; it was a real dream to own it even for that much time.

Left to Right Chef Thomas Blanchard, Chef  Bakshish Dean , Mohit Jain & Chef Avijit Ghosh -The Finale at Academy of Pastry Arts, Plot no 64, Phase 4 , Udyog Vihar, Gurgaon

The generous Jury selected me as one of the Elite 8. My happiness knew no bounds as not only could I now keep my dream machine for good but was also awarded by an intensive 5 day sugar craft workshop by none other than the famous Chef Peachy Juban from Manila.

The most amazing workshop at Academy of Pastry arts India #PeachyJuban #KitchenAidIndia

KitchenAid had organised the best possible workshop and schedule for us, really like a kid in Willy Wonka’s Chocolate Factory, I was going crazy. Zero tiredness even after standing for straight 6 hours every day. We ate yummy lunches and dinners every day, hosted by KitchenAid. The evenings were hosted in the choicest of locations like Kingdom Of Dreams, Farzi Cafe, Bernardos and Johnny Rockets (itinerary planned by Rupali Dean) Nikita and Kanika were our buddies even before we knew. As for the course content, Chef Peachy taught us over 20 techniques, even out of her schedule. She was so patient, humble and concerned about each contestant’s progress, a true guru and guide, along with an amazing sense of humour to lighten our tiredness. I loved every moment of her class. I feel I can now do so much more with my cakes for which I would otherwise have to spend through my hat to learn such techniques. I just Love Chef Peachy and KitchenAid for that and Look forward to many more opportunities to learn from the Maestros.

Rupali Dean ( that's me ) & Nupur Kanudia

Rum and cigars both have long traditions in Guatemala and the Leela Ambience Gurgaon played host to an event that celebrated two premier examples of these cultural icons along with some decadent Guatemalan cuisine

The Elitaire Lounge at the Leela Ambience Gurgaon took on a distinct Latin American feel when it teamed up with The Guatemalan Embassy for an evening billed Zacapa & Cigars under the Stars on 16^th April 2015. The venue was originally SkyDeck but owing to some traces of rain was shifted to the Elitaire lounge…but no one’s complaining as this lounge too is one of its kind …against a backdrop of warm discretion and elegance! 

Similar in format to a restaurant’s harvest dinners, guests met in first for cocktails and hors d’oeuvres to begin. The event featured rums of Ron Zacapa Centenario, an award-winning distillery in Guatemala. Upon arrival, guests were welcomed with Classic Mojitos and Daiquiri cocktails and while they mingled in the lounge they were served four hors d’oeuvres –Fried Plantain with frijol and cotija cured cheese, ‘Dobladitas de queso’ aka Guatemalan quesadillas, ‘Taquitos de pollo with sour cream and crispy chicharron with tomato salsa. 

THE SIT DOWN

Before sitting down, the dynamic Michel Koopman, General Manager – The Leela Ambience Gurgaon said, ‘We are extremely happy to have Fiesta Latina again in our hotel, an opportunity for our guests experience the cuisine, culture and heritage of Latin American countries.

Tonight we are celebrating Guatemalan cuisine and I would also like to thank our esteemed partners and embassy, who have done so much to bring tonight’s dinner to life’. The ambassador spoke a few words on the culture and cuisine and without much ado announced the dinner open.           

GUATEMALAN DINNER

Executive Chef Ramon Salto offered an extremely authentic Guatemalan meal which came in four courses, paired with some amazing Rums. The first course included Guatemalan prawn ceviche ‘panza verde’ with avocado and crispy tortillas. I opted for the mushroom ceviche as I am allergic to prawns…this was absolutely divine simple, fresh flavours! For those who do not know Escabeche, which is more often referred to as escoveitch involves covering the fish with a vinegar sauce that includes onions, scotch bonnet peppers and sometimes other thinly sliced vegetables.

The second course included Red Chicken tamal in banana leaf which married brilliantly with recado sauce and fresh salsa….unique and tasty. 

The third course was Braised pork adobado with a black bean stew and cardamom cocoa sauce… this was refined, bursting with flavour and respectful of the product….need I say more? Another highlight of the night came when guests were able to light-up cigars while drinking super premium Zacapa and enjoying a Dessert extravaganza buffet of rum-inspired desserts prepared by Executive Pastry Chef Pablo Moralis. The bittersweet chocolate rum mousse and the Rum truffles were disappearing from the counter like hot cakes.

Guatemalan Zacapa & Cigars dinner was a delightful variation of the standard wine dinner, one which certainly made cigar and rum aficionados happy.  

ZACAPA -INTERESTING TRIVIA

·       The rum was first created to celebrate the town of Zacapa’s centenary year in 1976.

·       Unlike most rum, Zacapa is not made from molasses, but from the first pressing of sugar cane juice, something that the rum apart from the start and makes Zacapa a bit smoother and sweeter than other rums.

·       Geography also plays a part in Zacapa’s unique body and flavour. It’s barrels are stored in the Guatemalan mountains at an altitude of 7,544 feet, making the storage facility called “The House Above the Clouds” one of the highest ageing facilities in the world. The thinner mountain air and lower atmospheric pressure help infuse the rum with the barrel flavours, as does the climate. The temperature stays a cool 62 degrees Fahrenheit all year round which slows ageing down and intensifies the taste of the rum.

·       Zacapa uses a maturation process called the Solera system, which was initially developed more than five centuries ago in Spain as a way of ageing sherry.  

·       Using the Solera system, different age rum is blended in barrels that had previously been used to age various wines or spirits such as bourbon, sherry and sweet wines to allow the rum to pick up a complexity of flavours. Every drop goes through the three different kinds of casks.

·       The number on a Zacapa bottle, such as the 15 in Zacapa 15, means that the oldest rum in the bottle is 15 years old. The youngest rum varies. In Zacapa 15, the youngest rum is 5 years old; in Zacapa 23, the youngest rum is 6 years old. However, because of the way the Solera system works, rums in between the youngest and oldest also become part of the blends. 

FAST FACTS

Additionally, the Fiesta Latina brought together various other events, starting with Mexican tequila dinner on 10^th April, 2015, where one got to experience unique tequila based cocktails paired with Mexican dishes, a cooking class to learn more about the diverse and distinctive Latin cuisine from Peru, Peruvian cooking classes with the celebrity chefs being held at Zanotta, the Italian specialty restaurant, on 11^th April, 2015. Really exciting rums paired with authentic Guatemala cuisine on 16^th April, 2015.

And if you have missed the above...it’s never too late

Wine connoisseurs can enjoy wines from Chile, over signature-styled Chilean wine dinner prepared by the celebrity chef on 17^th April, 2015.

And the ‘The Bathrobe Club’ on Sunday 19^th April, 2015; 4pm until 8pm (The package starts at INR 3,500 plus taxes per person)

WHERE?

The Leela ambience Gurgaon hotel & residences

Ambience Island, National Highway-8, Gurgaon

Tel: 91 (0) 124 4771234

 

Goa More Than Just Beaches on EatStayChill

Rupali Dean Started this Channel with friend Sailesh Ghelani (Editor of renowned web magazine Minority Review )

Eat Stay Chill with Rupali & Sailesh (India's first show on YouTube for travel/food/leisure video reviews) will continue to bring you our unique reviews of hotels, restaurants, leisure spots and interviews with celebrity chefs and more on our journeys of ESCape.  

B-BAR, SAKET

In an all new avatar India’s first B-Bar is an enthralling experience as it infuses the skilfully and imaginatively curated menu for a truly first-hand culinary journey. 

Chef B. Richard & Chef Vadim Shin showcase the new wave of Pacific-rim cuisine with an amalgam of fresh produce and delicate flavours where Japanese, Chinese, Thai and Eastern unite with Western tastes and influences. Apart from hot sellers like Devil Chicken with angry sauce; Gochujang Australian lamp chops; Asian style artichoke pizza etc, the menu also sees exciting add-ons such as Beans Yacai; Garlic Butter Prawns; Misoyaki Black Cod; Crispy Sesame Tofu dressed with Ginger, Sesame & Soya, to name a few. As for me the star of the show was the interactive Teppanyaki section, wherein Chef Shin left me spellbound with an experience of a lifetime.

The captivating bar offers a great collection of wines as well as fascinating concoctions like Devil Wears Prada, Kiwi Kukama, b-thirsty among other sparkling cocktails handcrafted by their international mixologist. All in all at this outlet in Select City Mall Saket, the food, design, music and the lighting come together to generate a raised gourmet experience. With all new sections for Teppanyaki and Robatayaki, they also have an amazing line up of events and experiences in store for …yet another reason for me to go back for more.

FAST FACTS

Where?  4th Floor, Select Citywalk, Saket, New Delhi 

Reservations? 011 33105814

published in Statesman

SCHENGEN VISA FROM THE FRENCH CONSULATE WITHIN 48 HOURS...AMBITIOUS BUT TRUE

Visas within 48 hours as of 1/1/2015: The French Minister for foreign affairs announced, on 30th June 2014, that visas will be delivered within 48 hours as of 1st January 2015 for Indian tourists. This seemed rather ambitious but I decided to give it a try and trust me the visa requirements for Indians applying for a Schengen tourist visa if you are travelling to France are simple, and the process, facilitated by VFS in most of India, is efficient. I scored a multiple entry 3-year Schengen visa within 48 Hours, and here are my tips to get you entry into the land of Epicures. 

1) The Schengen Visa Forms and Fee

Download the forms and document checklist from www.vfs-france.co.in

Unlike most visa applications, the forms for a tourist visa to France (Schengen) are relatively short and few in number. The Schengen visa fee for Indians is INR 4,138 for a single entry or a multiple entry visa. There is an additional service charge of INR 966/- (Inclusive of 12.36% tax) for application lodged in India. You can download the form and fill it either on the computer or by hand. The visitor form need not be filled while you are connected to the Internet. The form can’t be signed electronically. Once you’ve completed the form, print and sign it. You can even go through this link to know more on form filling.

 http://www.vfs-france.co.in/PDF/france_application_modual_050215.pdf

All applicants except first time traveller (traveling first time to a Schengen country) while applying for a French visa are required to fill Visa Insurance Undertaking form in addition to the visa application form.

2) Flight and Accommodation Bookings

As while applying for a Schengen visa through VFS France, you need to show your confirmed flight. However Embassy of France, Delhi has announced that hotel confirmation is no longer required for France short stay visa. 

Making these ahead of the visa is always a bit of risk – so you’re better off making fully refundable bookings. Most hotels on booking.com offer full refund upon cancellation. Once you receive your visa, you can cancel these and make your actual bookings. The idea is to show that you have enough money or credit limit to book your flight and stay.

3) Cover Letter and Support Documents

After assuring that all your documents are in order as per the document checklist on the VFS France website, http://www.vfs-france.co.in/requisitedcument.html ; you should write a brief cover letter summarizing your application ; why are you visiting France, how do you intend to cover your expenses, do you have an invitation letter, which countries have you obtained visas for in the past (having Europe, the UK or the US on the list tends to add to your credibility). Don’t forget to attach copies of your past visas UK, US & Schengen visas.

4) Opt for the Multiple Entry Visa Option

I have always found Schengen visas to be stingy when it comes to multiple entry and validity. But I got a multiple entry visa as I applied through the Consulate of France valid for 3 years! (We are going to France on a family vacation for two weeks), totally my money’s worth. Whether or not France appears to be part of your plans again, having a valid multiple entry tourist visa to the Schengen as an Indian, has its advantages – you get Visa on Arrival in a handful of other countries, and it adds to your credibility while applying for other visas. 

4) Applying For the Visa at VFS

VFS has 14 centres for France, across the country. If your city or town doesn’t have one, your options might be to go via a travel agent or courier your documents. You can check out all information and passport submission timings on http://www.vfs-france.co.in/contactus.html

If you have all your documents in order, the process is quite straightforward.

5. Passport Collection

The official processing time now is just 2 working days and I can vouch that my visa was approved within 2 working days! You can sign up for the free SMS / email alerts at the time of submitting your passport, or track your application online. And can either ask for the passport to be delivered by courier (They send it Via BlueDart and it costs INR 300) or you can personally collect it yourself . Remember to keep the receipt and a photo id ready.

I leave for France in a month with my family! Join me virtually on this trip via https://twitter.com/rupalidean, https://www.facebook.com/rupali.dean.9

And https://instagram.com/rupalidean/

TWO CHEFS AND A TABLE @OLIVE BAR & KITCHEN, DELHI

SLOW FOOD – AS OLD AS TIME

On a family vacation in Singapore we went in for a slow food cooking class at Tott...Lto R Akanksha Dean ( daughter pursuing culinary Arts at IHM Aurangabad, Chef Bakshish Dean ( husband) & Chef Jimmy Chok

Slow food as a concept is a relatively new trend, but it is worldwide and growing. That said, it is as old as time. Well, at least the time that the first human figured out how to gather food or grow it. I became exceedingly passionate about Slow Food after I read Carlo Petrini’s book ‘Slow Food’ introduced to me by my Chef hubby and found that it resonated with me on many levels. Since then Slowness in cooking has come to play a major role in my life so much so that on our vacations I try and sign up for a slow-food cookery lessons one such being at ToTT, Singapore with celebrity chef Jimmy chok which was rather interesting. For those who do not know Chef Jimmy is the former owner of a restaurant called Salt and I would say he sure is an extremely talented young Chef.

Rome’s most inventive Italian Chef Fabio Antonini of Pianeta Terra

So when I heard GreenHouse on the Ridge at Olive Qutub was hosting a warm chefs table with Italian chef Fabio Antonini and Chef Sujan Sarkar ‎with a menu motivated by the slow food movement, I simply had to go! 

Myself, Chef Manjit Gill & Chef Bakshish Dean

Chef Manjit Gill who is a great believer in Slow Food philosophy and preaches and practices the same in all the ITC Welcomgroup hotels operations kick-started the dinner with a beautiful chat on Slow Food and I just loved the way he spoke, my favourite line being, ‘Slow food is the opposite of fast, we do not hate fast food or negate it , the Slow Food movement aims to preserve cultural cuisine and in so doing to preserve the food plants and seeds, domestic animals and farming within an Eco region’. This, I think, is the secret outcome of the Slow Food lifestyle. When everything is locally grown using traditional techniques, you get a backdrop of small farms, hidden groves, and open pastures, an appeal of eating that actually enhances the world around you.

Pallavi Mithika & Chef Manjit Gill

When I sat down at the table, I discovered a feast beyond my imagining, a nine course adventure through the most delectable fresh and organic ingredients. This was no ordinary tasting: Bra is ground zero for the Slow Food movement and houses the University of Gastronomic Sciences, the official culinary school of this international initiative focused on local ingredients, traditional cooking techniques, and the pleasures of leisurely meals and Pallavi Mithika a student of Culinary Arts at IHM Aurangabad who later pursued a course from here, must add has done a good job in promoting this movement out here.

Tortelli, confit local duck leg, orange , parsmip

My fellow table mates and I took full advantage of the leisurely ‘Slow Food’ pace, relishing lively conversations and local wines (read Grover Zampa) as the stewards brought out each course like a new chapter in an epic book as we sampled local produce over the nine courses Everything was fresh, organic, and delicious. With highlights being Tortelli (confit local duck, orange & parsnip), Best of ‘The Green Bean’ farm (wheatgrass, fermented black garlic, nasturtium) and a dessert of Jaya rice, chocolate, coconut, burnt butter; it’s a meal I will remember for the rest of my life. The food was extremely fresh, local, and prepared with care. There was nothing overly ornate; the chefs allowed each ingredient to speak for itself. And given a chance to shine, they spoke volumes; it really struck home for me. 

Best of ‘The Green Bean’ farm ,wheat grass, fermented black garlic, nasturtium

As the chefs revealed their craft to us, I was struck again by the sustainable philosophy ‘ take care of what you have, respect it, nurture it, harvest it, use all of it, return to the earth what you are not able to use, and pass this on to those that follow you’.  Could there a simpler recipe than this? Trust me, at a time when organic and fresh are the words on every foodie’s lips, slow food cooking never seemed more modern the way Chef Fabio & Chef Sujan Sarkar dished out the food, in spite of most popular cooking techniques being centuries old.

'Dilli ka khaana Queen' Gunjan Goela in a conversation with super star chef Sujan Sarkar of Olive

WHERE?

GreenHouse On The Ridge

Olive at the Qutub, One Style Mile, Kalka Daas Marg, Mehrauli, New Delhi-110030.

For Reservations call: 011 29574444 / 9810235472

TRIVIA

GreenHouse on the Ridge at the Olive Qutub is a little secret tucked inside the style mile of the capital. Casually elegant, with a dollop of gracious hospitality, it is a charming space that offers an intimate experience and feel of a country home.

In AD’s words, ‘Delhi is slowly realizing and appreciating the intimacy of very small restaurants. Similar experiences are found across Europe and Australia where great chefs open restaurants with just a couple of tables. They can then focus painstakingly on ingredients and every dish that goes out’. The Greenhouse on the Ridge puts a spotlight on such experiences every season. A chefs’ playground, it brings forth bespoke experiences where guests can enjoy gleaning culinary secrets from them directly. From blind tastings with chef de cuisine Sujan S.(where without the sense of sight, your other senses are intensified, allowing a new perception of reality) onto chefs cooking hands-on in an open kitchen right in front of you presenting customized menus, GreenHouse on the Ridge endeavors to presents a tight collection of taste sensations.

TAMRA@SHANGRI-LA’S EROS HOTEL, NEW DELHI

VISUAL JOURNEY FOR THE TASTE BUDS

Eat out of the pan, off the grill and out of the wok

 

The Tamra experience is rooted in a fine selection of world cuisine, warm service, music; good quality wine, signature cocktails in a contemporary and stylish setting …. 

AMBIENCE: Located on Level one of the Hotel, Tamra exudes class from the moment you walk in until the time you leave. The stunning panoramic view from a large glass frontage minimally accentuated with live food theatres (read five with a backdrop of hanging shelves) along with a pastoral yet stylish long wooden bar next to the entrance with 32 hand blown glass jar chandeliers contributes to an atmosphere of elegance. An exclusive 10 seater private dining area adds to its elegant ambience screened off by decorative floor to ceiling jute rope partitions replete with a backdrop of a decorative floating timber wall and copper pipe pendant lights. The tastefully designed cocktail bar is trendy and the bar menu enticing and indulgent offering tailored and exciting cocktails in groovy glassware. Identical with leisurely sojourns, this is where early morning meetings turn into afternoon lunches and evening coffee gives way to sundown sessions, effortlessly. After dusk, the restaurant sees a remarkable, effortless make over - chic, tranquil and urbane yet vivacious and buzzing. 

Copper hanging pots are displayed over the two infinity tables where mirrored walls provide an exaggerated view.

WHAT’S ON OFFER: The Menu celebrates flavours and styles from around the world interpreted in an original and innovative way but never forgetting that good produce is at the heart of the best food and touches on Asian, Regional Indian, Japanese including Teppanyaki, homemade gelatos and a Dessert Bar, Cold Cuts, Cheese, Breads and a Salad Bar. I would suggest you to set your palate free to engage in an exploration of the senses. The show kitchens take the place of the hot chafing dishes found on the usual buffet line,in order to give maximum freshness and guest interaction. An equally intriguing a la carte menu is also available and the one to return for: everything from the ‘Sushi’, ‘Dumplings’, ‘Barley, smoked chicken & sundried tomato salad’ to the ‘Fish Ambi Tikka’ and ‘Grilled Chicken, mustard onion layonnaise’ has its place. Cooking styles range from grilled and poached to braised and slow roasted, to extract the goodness and flavours of the ingredients. To end on a sweet note my vote goes all out for the stunning ‘Tamra Chocolate’ a perfect ending to my meal. I guess I surely will go back to do full justice to the parts of the menu I couldn’t try, next time round.

CHECK IT OUT

Tamra @ Shangri-La’s Eros Hotel, 19, Ashoka Road, Connaught Place, New Delhi, Delhi 110001

For Reservations: 011 41191919

Timings: All Day Dining 

EXPERT SPEAK

CHEF MARTIN BRACKER, EXECUTIVE CHEF

 ‘The vision for Tamra is to showcase world cuisine with high standards of quality, freshness & a nouvelle approach towards the interpretation of world cuisine. Even the restaurant’s grand buffet is beautifully presented with splendid variety’.