MASQUE TRAVELS TO THE CAPITAL THIS DECEMBER

Rhododendron & Begonia Sorbet

I bump into him at Tian a few years ago, where Chef Vikramjit Roy introduces me to him saying, ‘This guy is a genius’ and we all sit down at the alfresco area post dinner (I was staying at the Maurya so was in no hurry to rush back). He talks about the chefs he looks up to; about his growing up at a farm in Jammu where his weekends would go in spending his time in the fields. He was born in Kashmir and originally wanted to become a Commercial Pilot. He was young, and gained experience in several places including a stint at Alinea, French laundry and Le Bernardin followed by a tour of some of Europe’s Michelin-starred restaurants. Sadhu thinks his hitting the stride may be rooted in the fact that ‘It wasn’t until my tenure under Rene Redzepi at Noma that I learnt how to cook from the region and harnessing the soil’.

A lot of Prateek’s memories are sensory. He would visit his Aunts farm every Sunday. Naturally curious and always driven, he could be found in the Farm kitchen by his 10th birthday and over the coming years spent most of his free time there, learning the basics with his Mom and Aunt.

Prateek’s step into Masque came, he says, as a result of disillusionment with cooking after he returned to his homeland as he found it hard to source ingredients in India that were as good as those in New York, and he also felt that the dishes he was putting together were simply copies of those from the restaurants he worked at his stint as the Sous Chef of Le Cirque in Bangalore.

Smoked Potatoes, Butternut Squash

A tour of India taught him about its possibilities. Sadhu learnt India being a diverse country has different terrain and topography. Soon it became an ambition, this expedition for new ingredients and flavours. When a local forager in Ladakh made him experience Sea buckthorn, Sadhu saw the runway before him. ‘For me India defines local produce, be in chocolate from Pondicherry or sea buckthorn from Ladakh. It can be any ingredient grown in that particular season. Seasonality is what we are serious about here at Masque’.

Buckwheat, Salted Caramel 

I have dined at Masque thrice and each time has been a great experience. I still remember the tomato course on their first tasting menu wherein they focus on delivering the taste of a naturally grown tomato, (which comes from their flagship farm from pune) onto the plate with few complimenting flavours.

Prateek is restless, a good sign, he does various collaboration meals at Masque in Mumbai and also travels across the world where he showcases his food. The last one in Mumbai was with Garima Arora of Gaa (I have written about it in a previous post). And this time round, Masque travels to the capital….yes in Saadi Dilli; showcasing his skill for reaching just yonder the possible: here’s this Indian guy showing us things we may have never seen before – things from India.

FAST FACTS

WHERE? Masque will host a pop up at The Lodhi in Delhi on 1 Dec, 2 Dec, where the people of Delhi can sample what really is the buzz about Masque. Where seasonal produce and regional harvests will decide the menu and not cuisines and their sub-genres. Where fine-dining is not a lifestyle, but a way of life.

Heirloom Tomato

WHEN? 

1st December - Dinner, INR 8500+taxes

2nd Lunch & Dinner, INR 8500+taxes. 

FOR BOOKINGS: +91 22 2499 1010 / +91  9819069222 or email at bookings@masquerestaurant.com

Can you tell the vintage of a wine by tasting it?Paolo Basso – Wine Ambassador Kempinski Hotels answers this and more at the World Gourmet Summit at its flagship Hotel in India

Are you confident picking wine at a restaurant? Do you know what grapes makes Moet et Chandon Brut Rose? Can you tell the vintage of a wine by tasting it? Can you tell the country it belongs to and the grape variety by just tasting it? How about French wine? Do you know your claret from your Beaujolais?

Can you tell Shiraz when you taste it? If not, then you are not alone, for this is how the Master Class by Paola Basso started at Kempinski Hotels flagship Indian property, Kempinski Ambience Hotel Delhi at it’s World Gourmet Summit focused on worldwide trends and their implications on regional culinary arts, as well as food and beverage innovations ; saw more than 140 food and beverage executives plus corporate executives from Kempinski properties across the globe

Anyways coming back to the class apart from guessing the Champagne related questions ( This is owing to visiting Champagne twice...so I better know the basics), I am sure I flunked in answering most of the questions. Paolo Basso – Wine Ambassador Kempinski Hotels is arguably one of the greatest wine professionals and is the Sommelier‘s Sommelier; is also winner of the ‘Best Sommelier of the World’ title in 2013, is world renowned for his extraordinary palate and experience in the field of fine and rare wines.

It was an enrichening class and both my daughter Akanksha Dean ( First Year Culinary Arts Student at IHM Aurangabad by Taj) and me were extremely thrilled to learn the nuances of wine tasting and also that it is not tough to achieve anything if you are focused, dedicated and honest with your profession. Post the class we tasted an exceptionally amazing dinner cooked in Various courses by the speciality chefs across Kempinski Hotels and we had the pleasure of delightful company on our table including my friend Puneet , General Manager of the hosting Hotel... A proud moment for a Hotel in India to be hosting this event. 

DID YOU KNOW?

Basso is one of only five sommeliers in the world to have won both the European and global titles for ‘Best Sommelier’ and among the rare few sommeliers to have reached the final level of an international competition eight times. He won the title of best Sommelier of Switzerland in 1997, of best Sommelier of Europe in 2010, and of world champion in 2013. In 2014, the Grand Cru Committee of Italy, the most prestigious wine producers association in the country, crowned him ‘Sommelier of the Year’.

VEGETARIANISM THE LATEST FAD

Hectic lifestyles with a bombardment of health messages sure leave most of us confused. Most of us try diets, and the latest trend now is a Vegetarian food diet and there are posh only vegetarian restaurants opening by the dozen! Transition to vegetarianism is on the rise and more and more people are worried about what they are eating and soon enough Vegetarian food consumption will boom worldwide.

DID YOU KNOW?

According to research, vegetarians tend to live longer on an average than those who eat meat-based food regularly. This is the main reason why people all around the world are becoming vegetarians. After all, herbivores are generally healthier than carnivores. This is also the reason why doctors recommend following a vegetarian diet to patients with obesity, arthritis, asthma, osteoporosis, gout, ulcers, arthritis, hypertension, allergies, gallstones, piles, colitis, kidney stones, depression, and premenstrual syndrome.

Interestingly Vegetarianism dates back to a time before recorded history. Many anthropologists believe that most early humans ate primarily plant foods, being more gatherers than hunters. While being a vegetarian isn’t for everyone (including me), I meet lots of people every day who tell me they are vegetarians or would like to become one! According to many big name industry analysts and food companies, is that vegetarian dining and a reduced level of meat consumption is a rapid growing top food trend across the world. Proof of this can be found in the grocery store. Where Heinz used to be the only vegetarian baked beans available, now there are several varieties on the shelf, from Campbell’s to store brands. On most menus throughout the US, Canada and Europe I noticed vegetarian options for those who prefer the vegetarian diet. Vegetarians believe that this diet is much healthier than the average diet, which includes animal products. Last time when I flew by Emirates to Seattle, I noticed the vegetarian meal option seemed very creative for an airplane.

The Vegetarian Mezze Platter On Emirates Business Class

At a wedding dinner I again noticed a gamut of dishes for the vegetarians and while eating in a restaurant in India, l have noticed the growing trend toward vegetarianism. 

 Verdure Ripiene - at Artusi, a posh Italian Restaurant in Delhi

Interestingly on a recent trip to Mumbai I stayed at the Sofitel Luxury Hotel and I was mesmerized by the splendour of classical French Heritage and the magnificence, beauty and luxury of a world-class hotel. Interestingly with The Bharat Diamond Bourse aka the world’s largest Diamond Bourse having moved to Bandra Kurla Complex, Sofitel Luxury Hotel has been smart and opened ‘Tuskers’, a Vegetarian Dining Bar especially for the selective eaters.

True to its name the restaurant is inspired by the most regal of creatures, the merciful vegetarians i.e. the Elephants. I found Tuskers to be a delicious mix of contemporary ambience echoed in the rich warm leathers, walnut chesterfields, carpets, grill works, elephant motifs and plush wood. The restaurant had on offer the choicest vegetarian fare, simmered to perfection in the most exotic spices. To complement the food, the wine cellar houses a fine repertoire of wines and the bar offers a range of exclusive and rare single malts, as well as classic cocktails.

A VEGETARIAN SAGA BY MICHELIN STAR CHEF VIKAS KHANNA

Master chef Vikas Khanna recently launched his book alongside KitchenAid’s cordless hand blender with excellent Vegetarian recipes.

‘Hymns from the Soil’ is an exquisite amalgamation of gentle, pure, heart-warming tales from a vegetarian kitchen that overflows with nature’s harvest. The recipes in the book accentuate the purity and spirituality of vegetarian food while bringing in cultural and regional nuances. This food journey is interspersed with Vikas’s own personal journey – whether it is going back to his kitchen garden in Amritsar and waiting for the cardamom to grow as a curious child or to exploring the cardamom spice farms as an adult, with the same level of excitement and enthusiasm. Hymns from the Soil offers a heartening tribute as Chef Vikas Khanna bows to Mother Earth.

CELEBRITY BYTES

Gaurav Gera

Shahid Kapoor is the winner of the title of Asia's Sexiest Vegetarian Man for 2011 after a fierce battle on PETA Asia Pacific website. Singer Faye Wong had been crowned Asia's Sexiest Vegetarian Woman. 

Actor Director Deepak Tijori

Actor Director Deepak Tijori has been a vegetarian all his life, ‘I relish simple vegetarian spicy food. I love moong and masoor dal and any good dish made out of potatoes… and I make the most awesome masala rice and aloo pyaaz tamatar ki subzi’, shares Tijori. 

Gaurav Gera, who is now the famed “Jhumroo” at Kingdom of Dreams is a vegetarian too and loves salads, ‘Being a pure vegetarian sometimes I don’t have too many options if Iam travelling’, jokes Gera, ‘That said, My favourite cuisine is South Indian. I often come to ‘Chennai’ at culture gully at Kingdom of Dreams for the Dosas’, he further adds. 

Comedian Gurpreet Ghuggi gave up Non-vegetarian food as he thinks vegetarian food is healthier.

Comedian Gurpreet Ghuggi

 ORGANICALLY VEGETARIAN

Certified organic vegetarian products are generally more expensive than their conventional counterparts; this is because the organic food supply is limited as compared to demand. Production costs for organic foods are typically higher because of greater labour input and because farmers don't produce enough of a single product to lower the overall cost. In spite of that within the last year most supermarkets began setting up organic vegetarian food sections to sell mostly locally grown organic produce including fresh vegetables, fruits, rice and tea. The popularity of organic foods can also be attributed to promotional and educational efforts conducted by local academic and environmental groups.

All in all vegetarian practices meet the need of the present without compromising the ability of future generations to meet their own needs…so GO Green…what say?

HEALTH BENEFITS OF BEING A VEGETARIAN

> Studies have shown that by following a well-balanced low-fat high-fibre vegetarian diet one would have lower incidence of coronary artery disease, hypertension, obesity and a fewer varieties of cancer.

>This diet is lower in total fat, and one consumes proportionally a lot of polyunsaturated fat to saturated fat compared with non-vegetarians.

> Look younger - The content of fibre and lycopene in fruits and vegetables can prevent wrinkles as it serves as an antioxidant that reduces the potential for skin damage caused by free radicals.

  > With a diet is full of nuts, whole grains, fresh fruits, and vegetables; one is likely to maintain a stable blood sugar level more stable. The outcome of this stability is consistent energy levels, which eventually does not bring about any fatigue feeling, especially post meals.

    > Most of the diet is capable of detoxing your body naturally.