SOME MOCKTAIL RECIPES TO TAKE YOU THROUGH THE DAY USING THE KITCHENAID HAND BLENDER

KITCHENAID CORDLESS HAND BLENDER

MORNING

GO BANANAS
Banana smoothie
Small ripe Bananas: 2 nos
Milk: 1/2 cup
Vanilla essence: a drop
Low fat yogurt: 250Gms.
Method
Peel Bananas, cut into chunks. Place all ingredients in the KitchenAid Cordless Hand Blender, till mixture is smooth. Serve in serving glasses.

MID-AFTERNOON

ICELAND
Strawberry crush and sweet lime juice topped with lemonade
Strawberry crush-1 table spoon
Sweet lime Juice- 1 cup
Top up with lemonade
Method
Crush ice with the KitchenAid Cordless Hand Blender. Pour crush over ice, add juice and top up with Lemonade. Garnish with a green Lime rind.

EVENING
Choco Mocha Shake (serves 2)
Full cream milk: ¾ cup          
Skimmed milk powder: ¾ cup
Instant coffee:            ½ teaspoon
Cocoa powder            : 2 teaspoons
Sugar: 1 tablespoon
Salt: one pinch
Ice cubes: 5 no
Method
Blend the full cream milk and skimmed milk powder in the KitchenAid Cordless Hand Blender.  Add coffee, cocoa, sugar and salt and blend until smooth.  Add ice cubes, one at a time, and blend on low speed after each one, until smooth.  Blend on high for 30 seconds, until thick and frothy. Serve

AFTER PLAY
GINGER MINT SODA
A refreshing ginger mint drink
Lemon chunks- small 3-4
Mint leaves- few sprigs
Chopped ginger- half a tea spoon
Brown sugar – to taste
Simple syrup-Splash
Ice cubes- 4
Soda- Top up
Method
Muddle lemon chunks, chopped ginger, brown sugar, mint sprigs and put it in a           pilsner glass.Crush ice with the KitchenAid Cordless Hand Blender, Add crushed ice, splash simple syrup and top it up with soda and enjoy a ginger Mint feeling.

GO WILD WITH ABORIGINAL CUISINE

My first taste of wild food goes back to a tour of Melbourne’s Queen Victoria market. Interestingly this tour is also referred to as the foodies dream tour and why not, the food halls are truly exceptional. Everything seemed to be freshly plucked or caught that morning. Huge great doorstep steaks of Emu, kangaroo and crocodile were on sale. The fish stalls were amazing and I also discovered Yabbies (blue crayfish) here. A true blue foodie had to try the Kangaroo and trust me far from putting off; I was a convert, as it is delicious and tender (provided it is cooked right as the meat is very lean). This experience got me into exploring more.

HISTORY LESSON

For years the Australian Aborigines having been living on a vast range of foods and medicinal plants found on this great continent for a healthy lifestyle. They lived as Hunter gatherers and hunted and foraged for food from the land and water which run the gamut from insect larvae known a “witjuti grubs” (which by the way is considered a delicacy) to the delicious fresh water “Barramundi” fish. Magpie geese and their eggs make for a traditional meal in the north. Stingray accompanied with tetragon leaves was the first recorded European meal eaten in Europe. The Aboriginals have even devised methods to process, store and cook these indigenous ingredients with their own regional diversity. They even use a variety of wood, cones and leaves as fuel.

CUTS AND RECIPES

Salt and sugar cured Kangaroo, seared fillet of Tasmanian wallaby, smoked Emu; yabbies in beer are some common and magnificent recipes. Both the Kangaroo and wallaby are lean and protein rich meats and are quite organic in nature hence is used these days as an alternate to red meat because of its healthy and nutritious nature. The wallaby is usually divided into nine pieces as it is smaller and the striploin is its most premium cut. The kangaroo tail is supposed to be very flavorful and hence goes great in soup with vegetables; the legs are usually roasted owing to the size. The Aborigines rely a lot on shell-fish too and what caught my fancy was the recipe of shucking oysters onto hot coals causing the lid to open and have a whiff of smoky flavour…decadent to the core. The Sea-food market in Sydney is an eye candy with offerings like freshly shucked oysters, wild mussels, snails, sharks, Barramundi and more.

Bon Apetit!

INTERESTING ABORIGINAL FOOD FACTS

• The Billy goat plums are the world’s greatest Vitamin C source.

• Acacia seeds are highly nutritious.

• The Yolla (a Tasmanian fish delicacy) can be easily mistaken for Salmon.

• Fresh water Marrons (crustaceans) are delicious if served in the shell.

• Macadamia nut Tree plantation in Australia exceeds 30,000 hectares.

• Lemon scented myrtle is the yummiest native Australian herbal tea.

• Captain James cook gave the name Sting rays harbour to the bay where he dined on stingrays and tetragon.

• A great way to reduce tooth ache is to chew on pepper vine.

TOP 10 ABORIGINAL RECIPES

• Illawara Plum (fruit of the Podacarpus pine) Ambrosia.

• Kangaroo Carpaccio.

• Native pepperberries in brine.

• Bunya (pine) nuts in Rum.

• Garlic flavored grubs.

• Emu liver pate.

• Grilled Barramundi.

• Confit of goose legs.

• Manta Ray fish cakes.

• Tasmanian garlic periwinkles (snails).

Published in HT city (writer Rupali Dean)

SINGAPORE- A CULINARY PARADISE

Whether it is roughing it in a simple beachside site with no amenities or living it up in a plush city, my college mates and I get-together once in a year. This time round we decided to do a reccee on Singapore roads to discover food and of course shopping was on our agenda as well (what with inexpensive packages at lean time). We had booked ourselves in Swissotel Merchant Court in order to be closest to Clarke Quay, the most happening night out place in Singapore.

 After freshening up and a quick Breakfast later we decided to go to Orchard Road for some shopping. The brand new Ion Orchard Mall sure looked stunning and what caught my fancy was a dainty little Tea place called TWG. I discovered that Established in Singapore, The Wellness Group (full form of TWG) Tea offers over 800 types of tea. I loved the tea and the macaroons menu. It was a pleasure to look at the rows of tea canisters lining up in the dark wood paneling and shelves. Needles to add I bought some “Singapore Breakfast Tea” and something called “weekend in Shanghai”, absolutely delicious especially how the Tea expert Alex brewed it for me.

Breakfast at the “Killiney Post office” the next day was quite a uniquely fun thing to do. It was interesting to watch people buy their stamps, post letters etc while we were sipping on our cuppa coffee and some American Breakfast. More shopping on Orchard Road and Buguis village later, we had Hawker food at Maxwell in the afternoon, a great place for those on a shoestring budget. The setting is food court style and the centre is clean, cheap, and offers diverse and delectable food. There was this huge long line for the chicken rice stall. When my friend Ravi came with our chicken rice, I soon realized why. The chicken broth infused rice, tender chicken, and the dipping sauces all perfectly complimented each other. 

Later in the evening the gang and I went over to “The Tippling Club” housed next to Spa Esprit on 8B Dempsey Road. In this restaurant, home to one of the country’s greatest culinary getaways, you need a reservation, of course. We started with a Singapore Sling each outdoors which came in with all the drama and I’d say it was much better than the one we had at the Raffles the night before. Once inside the restaurant we could witness Chef Ryan and his staff on a steel island where they concoct food that surprises.

Mixologist Matthew Bax’s unique cocktails complement the chef's food. Ryan and Matthew are partners in the restaurant, as is Cynthia Chua of Spa Esprit. Anyways to start with we first got “char-grilled” capsicums lightly coated in batter, with soy Wasabi dip, which we ate using forceps. This was followed by fried calamari rings served with a sweet basil emulsion, which we were to slurp up from a curly straw. I loved the champagne carbonated frozen grapes with mint julep, which came in next. There was more good food later like the Pumpkin soup, Pork Belly and char grilled frog legs and snow ball for dessert. I would simply say that all dishes had the perfect equilibrium of flavors and the spirit of originality that reigns in this theatrical environment would never cease to attract the most demanding gourmet.

After a lazy morning and still hankering for Singapore chilli crab, we hopped on to “Long Beach Seafood” on Dempsey Hill (which seemed to have become our hang out place). Glad we were as many of us as the best set menus are for 10 people.On offer was an extensive range of fresh and delectable seafood dishes such as the air-flown Alaskan crab, Australian Lobster and Canadian geoduck and oysters. We ordered the famed chilli crab of course which came with some steamed Chinese buns. There are lots of different versions but it's generally made using mud crabs. Ours was the authentic Singaporean dish version using Sri Lankan crabs that are far smaller, sweeter and have tougher flesh suitable for longer periods of cooking. While the name Chilli Crab surely conjures up an image of hot and spicy, it was actually mild spicing with a hint of sweetness. The gravy was nice, flavorful and starchy with the addition of chicken eggs.

After lunch we went for a visit to the Asians art museum and a river cruise to the famed Merloin Park, some more shopping later at The Esplanade Mall we had dinner at “My Humble House” (it’s a restaurant, lest you think I have a home in Singapore). This reputable establishment has a loyal local following and tourists alike. Well, just stepping into this one feels like royalty! Presentation is cheerful and very upscale with prices to match.The food is Superlative running the gamut from crispy tiger Prawns glazed with citrus cream on grapes salsa to wok fried fish noodle with seafood in X.O sauce. The more common fare ranges from crispy noodles to fried chicken. For esoterics try the wild berries lemongrass gelo with Lime sorbet. Service at this well –appointed restaurant is near faultless.

Yes of course most of our late evenings were spent at Clarke quay, the location is terrific for one thing, and it is at the waterfront of a historical riverside quay near the mouth of the Singapore River. It’s buzzing at night with bars et all and the night scene is terrific and absolutely a safe place to walk around even if you are alone. We loved sipping on Tiger Beer or just some wine by the river and chatting up, catching on old times. And of course we did the unique Reverse Bungee-jumping at the Clarke as well. It sure was a fun vacation and I’d simply put it this way that Singapore’s fine city reputation is well-earned, and in fact, most people like me will admire at once the clean, modern metropolis and Certainly the Island Republic of Singapore as a culinary paradise is well earned and merits more than one reflection of what makes good eating.

Published in ET Travel in Oct 2009 (writer Rupali Dean)

PAIRING THE BUBBLY

 “Champagne is known as the “King of wines” or as most people say it is the “wine for kings”. Probably the best description of Champagne is by Dom Perignon when he had his first taste, “Come quickly, I am tasting stars”. Usually served as an aperitif or as a toast at the end of a meal; hence it is often overlooked when it comes to food. However, because Champagne is naturally acidic, it makes a really good food match - and not just for oysters and caviar as you might predict, but for a variety of different foods. Most people reserve Champagne only for tasting but I can assure you it would be the perfect drink for your next cocktail, brunch or Vacation Party! I also feel one reason people shy away from champagne is as they are not too sure what types of foods to pair with it. I would like to add here that it is a must have for any fan of sparkling wines or nice dry whites, and remember to have it with some food as champagnes are not just for celebration after all. So go on and give it a go if you can, it's a great wine from an amazing and historic winery, and trust me - you won't be disappointed! Once in awhile, you should serve it just for the sheer pleasure to be derived from its tricky bubbles.

BASICS

Heavy foods or main entrees, usually do not go well with Champagne, however there are innumerous foods that pair beautifully with it, making for yummy finger foods and an elegant looking soirée. The thumb rule is that the food shouldn't overtake the wine. Therefore the food you serve with champagne should be light, not spicy and not oily. The food you choose ought to be more along the line of light appetizers or light, soft cheese and eggs.

THE MARRIAGE

Blanc de Blanc Champagne

The Grape- Literally translates into white wine from white grapes and this is made exclusively from Chardonnay.

Goes great with- Sushi makes a winning combination. Seafood like Oysters, crustaceans and gently flavored white fish. It is also good with vegetables and great as a pre-dinner aperitif. Goat cheese goes very well with Blanc de Blanc. I simply love it with Sushi.

Blanc de Noirs

The Grape- made solely from red Pinot Noir and Pinot Meunier, with a deeper golden color than the Blanc de Blanc.

Goes great with- Lighter meat dishes like chicken dinners, pigeon breast, partridge, veal, and Pork. Is also wonderful with cheese. It went really well with one of the Light chicken dinners with vegetables that I had hosted.

Non-Vintage Champagnes

The Grape- While most houses mix together the three main grape varieties that are planted in the Champagne appellation – Chardonnay, Pinot Noir and Pinot Meunier – the proportion of each will vary. Some non-vintage wines are wholly made from Chardonnay (Blanc de Blanc) or from black grapes (Blanc de noirs). They are made from grapes from multiple vintages.

Goes great with- Generally fruitier and lighter hence recommended with cheeses such as Beaufort, Gruyère and Emmental. It is also great with mushroom dishes especially mushroom risotto. As for me I love it my Fish and Chips and scrambled eggs too.

Vintage Champagnes

The Grape- A vintage is that which is made from grapes that were mostly grown and harvested in a particular year. Vintage year is declared if the Champagne is good enough and a cut above other years. The grapes used are all from one specific vintage.

Goes great with- Black truffle-scented foods and with cheeses such as Parmesan and lightly smoked foods. All types of fish and seafood, especially when accompanied with a creamy sauce are a perfect match, as are lightly smoked foods, cheese, duck, caviar and poultry with a rich sauce. As for me I love White Tuna Carpaccio with Truffles paired with Tattinger’s Vintage version. Moet Et Chandon with their vintage recommend grilled King Prawns marinated in citrus fruit (lemon, grapefruit, orange) or smoked haddock with aniseed butter and pureed fennel.

Non-Vintage Rosé

The Grape- Commonly known as Pink champagne is either from extended contact with the grape skins or by the addition of some red wine.

Goes great with- A very food friendly wine goes well with prawns, lobster and other seafood. It will go wonderfully with the freshness of a delicious Andalusian gazpacho.I love it with a grilled Fillet of sole Fish topped with lemon butter or simply some Ham.

Vintage Rosé

The Grape- As the non –Vintage, but, the wine is from a Vintage year (a cut above the rest).

Goes great with- Most have a rich, savory character and is delicious with meat dishes, and the power to stand up to high levels of herbs and spices specifically basil, mint and coriander as well as Japanese cuisine. I think scallops, roasted, with grilled red peppers and chopped almonds are decadent with the Moet Et Chandon Brut Imperial Vintage Rose.

Demi Sec Champagnes

The Grape- Demi Sec is a term used to define a wine with medium sweetness; it can be a blend of any grapes. In Champagne, the addition of a dosage or liquer d’expedition after the secondary fermentation determines sweetness.

Goes great with- Foie gras is an obvious example. An edge of sweetness to the food (like many classic Thai recipes) then this style can provide a better match than dry. Dessert dishes too of course, but only if not too sweet. Duval Leroy suggests bread and butter pudding, jam pancakes and apple and quince tart with the Demi-Sec. It is recommended at weddings when serving the wedding cake. I love it with strawberries

Published in HT city (writer Rupali Dean)

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, Caserío 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)

TRUFFLE HUNTING EXPEDITION IN ITALY’S TRUFFLE CAPITAL

By Rupali Dean



The true star of Piedmont’s cuisine is beyond a doubt the Tuber Magnatum Pico, commonly known as the white truffle of Alba….Piemonte’s white gold...



As unconditional food frenzy, the hunt for the white truffle was among my top priorities on my trip to Piemonte, especially because I have enjoyed the delight that the white truffle brings. Truffles can fetch as much as 5000 euros a kilo at a connoisseurs market...but one needs to beware of heavy, clay-covered or even fake specimens for the same exorbitant price. Famed for its intense aroma and flavour, the Alba truffle is Nero (black) or bianco (white) and is sniffed out of the ground by dogs. Interestingly in the past truffle hunters used pigs to find the truffle, but the pigs that they were they tried to pig out the truffle right away and also because it is easier to train a dog. Also a dog is happy to sniff out the truffles then patiently wait for his reward, and Iam sure it must be rather difficult to wrestle a tuber away from a 300-pound truffle gorging pig…what say?

BEFORE THE HUNT

Though the best time for truffle hunting is early in the morning owing to the moisture in the air which helps the dogs smell the unique and beautiful aroma easily, but lazy I settled for a more refined hour of 10 Am. So off I, set to Roddi near Alba, all geared in attire for a jungle trek. Roddi is an area rich in all things that makes truffles i.e. oak trees, hazelnut trees, and willows galore. My guide Monchiero Giovanni was waiting for us with Leila, a cross breed white dog. Don’t get me wrong, there is no racism here; the hunting dog’s coat cannot be dark else they’ll get lost in the dark, which is primarily when all the truffle hunts take place (wee hours of the morning…remember?). The Giovanni family has been in this business since 1880 and Monchiero is the official truffle finding dog trainer in the area. Before the hunt began Monchiero shared that truffles are 90% water and are simply mushrooms that come from scattered squirrel droppings. And, all land that is uncultivated and the woods is fair game…prerequisites being a license and a dog and you can hunt on any property! By the way I also learnt that the Truffle also has the reputation of having empowered Napoleon to conceive his only legitimate son, and it isn’t a wonder why so many revere this insignificant, ugly, underground mushroom!

THE HUNT

We walked in the woods for about two and a half hours, up and down the hills. Leila would sniff around and when she found something, she got very excited, wriggling, and wagging her tail and all of a sudden start digging passionately like a maniac. Monchiero rushed over each time so that she didn’t get the truffle in her mouth. He even handed me a pick so I could unearth the truffle. The truffle in my hand was knobbly, its flesh compact and the brownness of the coloring was veined with white. It was quite mature and exuded an intense aroma and I could smell garlic, hay, wet earth, mushroom and spices all together …absolutely pleasurable and divine. All in all Leila found truffles eleven times, all white. With mucky shoes and a hungry Stomach I moved to a nearby restaurant for a hearty lunch of fresh fried eggs with a topping of shaved truffles and “tajarin” (egg yolk rich hand made noodles) accompanied with fresh white Truffles which made it so very exquisite. Happily I hummed... “It’s been a hard day’s night and I have been working like a dog”…Truly this experience was the highlight of my trip!

Published in Sunday DNA