Showing posts with label michelin. Show all posts
Showing posts with label michelin. Show all posts

Saturday, July 5, 2014

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.


Sunday, July 31, 2011

GO MICHELIN

GO MICHELIN

A study revealed that the award of a Michelin star rests almost entirely on the culinary skills of the chef, who is usually also the owner. According to Michelin, stars reflect “what’s on the plate and only what’s on the plate”. Other criteria, such as ambience and service, are indicated by fork and spoon symbols, and do not affect star ratings. However, the Michelin offers no written criteria for its star ratings, and the system is complex. In addition to excellence in food, tradition seems to be a large element in gaining or retaining a star rating. Exquisitely planned and executed food, timely and friendly service and the overall passion and excitement that ooze from a restaurant, sure seem to be some of the reasons for winning dining accolades. That said, with these winners the motive is not to feed the stomach but the soul. When this being the objective, the resulting ambience and service provided create a unique environment….

The 2010 awards, which were announced at the Guildhall in London, proclaimed these as the Top 5 in the Michelin Guide….!



DID YOU KNOW?

• The maximum Michelin stars a restaurant (not the chef) can obtain are 3.

Michelin give their stars the following meaning:

*** Exceptional kitchen, worth the travel.

** Refined kitchen, worth a detour.

* A very good restaurant.

• The Michelin star rating is the most recognized rating system in the culinary world for all of Western Europe.

• Since 1955, the guide has also highlighted restaurants offering “good food at moderate prices”, a feature now called “Bib Gourmand”.

• The Michelin guides were originally produced for motorists in France by the Michelin tyre company.

• The Rising Star distinction, introduced in 2006, highlights the best restaurants in each category, which may move up to the next level soon.



NOMA
LOCATION-Two Michelin starred Noma, is built in an elegant 18th century warehouse situated on the docks far from the madding crowd and is the perfect place for a culinary sojourn of Danish food. The name “Noma” is an acronym of the two Nordic words “Nordisk”, alias Nordic, and “Mad”, aka food.
THE CHEF- After cooking at some of the worlds most prestigious restaurants, including under Ferran Adria at El bulli and Thomas Keller at The French Laundry, 32 year old Rene Redzepi became chef and co-founder of Noma in 2003.
THE FOOD- Redzepi has tailored traditional, regional spirit to the modern gourmet with the accomplishment of an enthusiastic chef in search of new experiences and has created dishes like radishes in edible soil and sea buckthorn leather and hip roses. Noma’s bread which is served with “virgin” butter and pork fat with scratching is a fine meal in itself.
USP- Noma’s success can be attributed to Redzepi’s in depth knowledge of the produce of his Nordic terroir. His unbending attitude towards cooking seasonally and locally has ensured him the top position in the Michelin guide.

FAST FACTS
NOMA, Strandgade 93
1401 Copenhagen K, Denmark
Tel: +45 3296 3297
Opening hours:
Lunch: Tuesday-Saturday: 12.00pm to 4.00pm.
Dinner: Tuesday-Saturday: 6.30 pm to 10.00 pm
Website- www.noma.dk
Average cost of a meal per person: 220 Pounds with wine. (Approx 17,500 INR)





EL BULLI
LOCATION- This three Michelin starred restaurant is set across beautiful, green hills and right by the water above the seaside town of Roses on the Costa Brava, it is a somewhat hair-raising drive up a narrow one track road that seems to go on forever before the restaurant finally hovers into view. That said, after you have had over a dozen memorable dishes for which you would happily allow yourself to be driven along a tortuous road.
THE CHEF- Ferran Adria is known for his Avant Garde approach to cooking which uses hi tech methods to “deconstruct” and rebuild ingredients in surprising ways. He is always there in his restaurant, a rarity these days: a celebrity chef who actually cooks!
THE FOOD- There are more people in the kitchen than there are customers which is justified as each menu comprises more than 30 dishes per table, most of them eaten in a bite or two, one is swung from sweet to savoury and back, the dishes oscillating from ambient to frozen to hot to frozen again. Food here is a fast paced dining rollercoaster, with explosive flavors and textural surprises that await you at every turn Famous for ethereal foams, which aim to capture the essence of a flavour, will leave anyone spellbound.
USP- No other restaurant that I know opens for such a short period, from end April to October, which allows their laboratory in Barcelona to create a vast number of new dishes over the winter for the following year.
PLEASE NOTE- The restaurant is closing next July (2012) or rather switching direction to become a culinary foundation once Adria returns from a two and half year break.

FAST FACTS
EL BULLI, Cala Montjoi, Roses, Spain
Tel: 972 15 04 57
Opening hours: Open from April to October for dinner only.
E-mail- bulli@elbulli.com
Website- www.elbulli.com
Average cost of a meal per person: 270 Euros with wine. (Approx 17,600 INR)


FAT DUCK
LOCATION-Tucked away in the ivy strewn embrace of Bray a quaint village where the vibrancy of the many rose bushes sprout up in blazing, unabashed crimson along the meandering, moss covered footpaths, this simple three Michelin star Restaurant stands in all its grace.
THE CHEF- Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. He is also referred to as a Mad Hatter; the consummate (power) pourer of the Tea of Possibilities that will be forever brewing.
THE FOOD- The tasting menu serves about a dozen courses such as snail porridge; salmon poached in licorice gel; and the famed Sound of the Sea, where customers don earphones and listen to lapping waves while consuming seafood washed up on what looks like a beach. The sand is, in fact, a mix of tapioca and fried Japanese breadcrumbs. One would rarely come across a dish for which sound is an integral part of the experience…truly the food here is a joy for all the senses.
USP- Chef Blumenthal’s teaches one how the senses are far more selective and subjective than we think, and then have fun thinking like he does to create a Wonderland on your plate! Just the thinking alone will bring about a change in perception regarding food and tasting and flavours and one’s palate. It is not just a meal here, it is a performance of excellence and it motivates a level of personal response and involvement that nestles a new awareness within.

FAST FACTS
THE FAT DUCK, High Street, Bray, Berkshire, SL6 2AQ (U.K.)
Tel: +44 (0) 1628 580 333 between 10.00am and 5.00pm
Opening Hours-
The restaurant is closed on Sunday evening and all day Monday.
Tuesday to Sunday Lunch- 12noon to last order 2pm
Dinner orders-9pm
Website- www.thefatduck.co.uk
Average cost of a meal per person -220 Pounds with wine. (Approx 17,500 INR)


EL CELLER DE CAN ROCA
LOCATION- About 2km from the town’s main boulevard, this three Michelin star restaurant has transformed Girona into one of the more trendy cities of Spain. The building itself is magnificent as you enter and stare at a colonial Spanish building, fully restored to its former glory.
THE CHEF- The place is run by three brothers; Joan Roca is the head chef with an interest in modern technology. Josep Roca is the maitre d’ and head sommelier, and Jordi Roca is the pastry chef, but the food is far from homey, and the space is decidedly modern.
THE FOOD- From caramelized olives stuffed with anchovies hanging on hoops from a bonsai like olive tree to mini omelettes with a bursting caviar centre every dish is a pleasant surprise and leaves you eagerly anticipating the next.
USP- From beginning to the end, El Celler De Can Roca delivers a thoughtful and delicious meal with just enough punches to keep one excited.

FAST FACTS
EL CELLER DE CAN ROCA, Can Sunyer 48, Girona, 17007, Spain.
Tel: 972 22 21 57
Opening Hours-
Everyday 1-4pm, 8.30-11pm. closed on Sundays and Mondays during the first half of July and during the Christmas period.
Website- www.cellercanroca.com
Average cost of a meal per person: The signature dishes menu (three courses and one pudding) costs 95 euros (Approx 6175 INR) and the tasting menu with wine (five courses and two puddings) is 160 euros (Approx 10,400 INR)


MUGARITZ
LOCATION- The restaurant is set high in the countryside hills of Donostia, behind San Sebastian. There’s a rural feel to the surroundings and the fact that you are about to eat at a Two Michelin star is quite a surreal feeling as one watches sheep grazing and listens to the tractors chugging past.
THE CHEF-Andoni Luis Aduriz at 36 years of age has mastered the molecular and rationalized it back to the coherent. He terms his cuisine “technomotion”, combining the words technology and emotion, creating dishes that tantalize not only the palate but also the mind.
THE FOOD- Aduriz’s cuisine features creations like edible “ceramic”, vegetables that have been carbonized into “coal” and tough and chewy cuts of meat that have been made fork-tender by cooking them sous vide (slow cooking in a plastic)for 35 hours. A dish synonymous with Mugaritz, “Rocks” are actually potatoes baked in an edible clay shell. To complete the illusion, there are actual rocks at the bottom of the dish. Vanilla foam with a warm “tablet” made with honey and oats, mimics a bar of soap and soap bubbles.
USP- The chefs are from all over the world and bring back indigenous spices and herbs which are then incorporated into the menus. The herbs are planted and grown in Mugaritz’s herb garden. Basically they import ingredients but not ideas. It is known to be the world’s most original restaurant, beyond creative but still “organic” as opposed to science experiments.

FAST FACTS
MUGARITZ, Aldura Aldea, CaserĂ­o Otzazulueta, 20, 20100 Renteria, Spain
Tel: +34 (94) 3518343
Opening Hours- All days for lunch and dinner except Sunday evening and Mondays are days of rest. Closed: 15 December - 15 January & Easter
Website- www.mugaritz.com
Average cost of a meal per person: A la carte 90 Euros to 110 Euros (Approx 5850 INR-7150 INR)
A 12 courses menu with wine 145 Euros (Approx 9425 INR)



published in The Man (writer Rupali Dean)