FLAVOURS OF OMAN

Arab food has always enticed the foodie in me and my chef husband for it sounds really exotic, so when we learnt about Indigo’s (low cost no frills airline) incredibly low rates on their inaugural flight to Muscat, we smartly planned a trip. Omani cuisine is different across the various regions and is unlike the traditional dishes of the other Gulf States. A daily meal includes a variety of soups and salads which are usually based around fresh vegetables, smoked eggplant, tuna fish or watercress.

BISMILLAH

Our first stop that night was the Bin Ateek, which is a great restaurant for those who appreciate culture and tradition. It has a few floors, divided into private rooms, usually named after various places in Oman. Every room has its own TV and air con. Guests are seated on the floor, and food is brought on large traditional round trays to be eaten community style, just like at the home of any Arab. We literally ordered all the specialities on the menu. The star of the show was the “shuwa” which is lamb cooked for up to two days wrapped in banana leaves in an underground clay oven while marinated in herbs and spices such as red pepper, garlic, cumin and coriander. Being surrounded to the south and east by the Indian Ocean, the “Mashuai” made for a great choice, this fish is spit roasted and served on a bed of lemon rice is decadent to the core. Another indulgent dish is “Maqbous”, a saffron flavoured rice dish cooked over white or red meat. The other native curry dishes, based on various meats such as beef with green beans and potatoes or spicy fish in lime and coconut milk do not disappoint either.

MEETHA

Dates have a significant presence amongst the Omanis and are valued for its social, religious and agricultural value; one would come across fresh juicy dates all over the country. “Lokhemat” aka deep fried cardamom flour balls, served with lime syrup; make for a traditional sweet ending. And to complete the meal, you cannot leave without trying a deep rich kahwa which is strong and bitter and flavoured with the ever popular cardamom. Another popular dessert is the halwa, a symbol of traditional Omani hospitality and is usually served in homes before drinking Arabic coffee. It is usually made by combining starch, eggs, sugar, water, ghee, saffron, cardamom, nuts and rose water from the Jebel al Akdhar in proportions and quantities known only to the skilled halwa maker, and cooked in a “mirjnl”, basically a large cooking pot used especially for halwa, for about two hours. This halwa can be preserved for more than four months without losing its quality.

All in all given the natural hospitality of the Omani people, one is left with no choice, but to try everything on offer!

FAST FACTS

• The main daily meal is usually eaten at midday, while the evening meal is lighter.

• Main course has rice as the main ingredient, together with cooked meats.

• Breads rage from the plain to those flavoured with dates, sesame, thyme and garlic.

• Pork does not exist in the Omani diet as it is prohibited by Islam.

• Dining out options includes small coffee shops, occasional Lebanese or Turkish restaurants and roadside shawarma (shaved meat) stands.



Published in HT city

- RUPALI DEAN

A FOODIE TRIP TO CENTRAL MARKET, VALENCIA, SPAIN

WHERE THE LOCALS GO…..

A robust combination of sounds and colours will light up your morning at the Mercado Central alias Central Market in true local Spanish style as I discover that Spain is a foodie’s haven and Valencia is no exception….

LARGEST COVERED MARKET IN EUROPE

The market is known to have a surface area of over 8,000 square meters with over one thousand selling posts and is full of radiant stalls run by local vendors with fresh produce from near and around. In a section on the far side of the market are all the fish stalls with sea-food laid out on beds of ice. Fresh seafood is delivered here every single day. Interestingly the original paella Valenciana does not contain any seafood as it originates from the nearby marshes. Authentic paella consists of rice, saffron, garlic, chicken and rabbit. As you stroll through the scores of stalls, it is impossible not to be impressed by the selections displayed right in front of your eyes. One can find everything from fresh fruits and meat to a paella pan that serves up to a hundred people. It certainly provides a unique glimpse into the culture and flavours of the city. Tasting an Olive from a vendor or a sweet and juicy orange juice are unforgettable experiences. Obviously one cannot bring home the fresh fruits and vegetables but the Bomba rice (heirloom variety), the spices, and the special pans for making paella are delicious reminders of your trip to carry back with you.

An enormous highlight of Mercado Central would have to be the architecture. Built in the early twentieth century, now this art nouveau market is bathed in an abundance of natural light through coloured window panels and decorated with colourful ceramics and mosaics at every turn. The spectacular domed ceiling, with its sky high windows, is breath-taking beautiful. And the perfect place to buy local delicacies.

ORANGES GALORE

You cannot leave Valencia without eating the famed Valencian oranges. However much you might be tempted to eat an orange off the many trees in the city, be warned that they may look pretty but taste bitter and sour. Head out to an orange grove is a good idea if you must pick your own oranges. But at the Central Market you can indulge in all manner of absolutely fresh and flavourful produce.

SPANISH HAM

Native to almost every Spanish household ‘Jamon Espanol’ is this giant, cured pig leg that is placed in its own special holder usually on the kitchen counter and is carved off whenever some ham is needed. If you are looking for something inexpensive then go for ‘Jamon recebo’, from pigs fed on a mixed diet. But the best and most expensive is definitely the ‘Jamon Iberico’, from pigs which have supposedly dined on nothing other than fallen acorns (bellotas) from the holm oak. You will come across many stalls of Ham at the market, offering this and Serrano as well.

PAELLA PANS

For those who don’t know, ‘paella’ is not the rice meal, but the metal pan in which it is cooked. The shallow pans ensure that the rice is spread out well, and the thin metal guarantees a fine crust on the bottom. No one can pass up the array of iron and stainless steel pans at Ceramicas Terriols stall, where the owner also provides a recipe with every buy you make.

All in all exciting new food experiences will make your visit quite memorable!!

QUIRKY FACT

Perched high above the ornate iron and glass dome, its feet resting on a golden ball, is the Cotorra Del Mercat, the big green parrot that is the symbol of this market.

DID YOU KNOW?

The Mercado Central was inaugurated by King Alfonso XIII in 1928.

FAST FACTS

Mercado Central de Valencia

Plaza Del Mercado, 1

46001 Valencia, Espana.

Tel: +34 963 829 100

Website: www.mercadocentralvalencia.es

Open Monday through Saturday from 7:30pm to 2:30pm.

- RUPALI DEAN

Published in Imperia

LIVERPOOL LIFE- FOOTBALL AND BEATLES!

Humming away “It’s been a hard day’s night” whilst having a glass of “chateau Beaumont” along with my “Oven roasted Lamb rack” on my Emirates flight to Manchester, I thoroughly enjoyed my upgrade and was rejuvenated by the end of my journey. Indeed a perfect start to the Beatles town! It was the most scenic thirty minute drive from there to Liverpool.

 Next morning, I started my day with a visit to the Albert Dock, which is home to the “Tate Gallery”, which was quite unique and entry free, I took advantage and whisked through most exhibits but stopped to admire ones that made me slow down, the classics such as Warhol and Picasso. The “Maritime museum” was pretty amazing too though some of it saddened me as parts of it had a focus on how many Liverpool lives were affected by the sea and by war. The Docks also housed some of the best shops as well as restaurants and bars and I had a great time. I missed trying the Duck marine tour which seemed fun. It travels around the city then goes into the dock as a boat. The dock area looks even more beautiful at night, the old brick buildings all lit up by the Mersey River.

Later I also took a guided tour of the Liverpool Football Club of its famous soccer stadium and a visit to the impressive trophy room. Later that day, I encountered quite a few people wearing Liverpool football gear and established that there was a match on that evening at the Everton football club. It was quite infectious and I really wanted to go to the match. The main shopping area of the city was closed to traffic and the pedestrians streets allowed for a pleasant atmosphere when there with tons of people eager for the match. I'm not a big football fan but I do quite like Liverpool Football Club, thanks to my crazy cousin’s update on it all the time, and though this one not at LFC, I went as my cousin kept saying, “If you are ticking off the boxes of the things you have to do before you die, then watching a football match on the ground is right up there”, and I second that now.

There is an overriding tranquility that transforms football-watchers from stress-merchants into serene smiling beings in a stadium. There were Everton shirts and hats and scarves everywhere and a feeling of excitement in the air and I too was jumping on every goal Everton made (my cousin asked me to cheer for it) and finally we won.

Next on the list was the nightlife hopping, and I must add here that the culture capital of Europe is party central in the evenings with many different areas around the city for one to enjoy oneself in.

So first went to “Alma de Cuba”, a restored 18th century Polish church, on Seal Street, which has been converted into a lavish bar and restaurant, replete with the original altar and pews and flickering candles add to the beauty of the ambience. The place oozes upbeat Cuban, Latin American and Hispanic vibes from every pore of its stonework to its exposed wooden beam rafters and I thought it was an absolutely great place to begin my night. Though I admit at first I felt a wee bit odd at eating by the church pew, but was bowled over by the food and service which were impeccable. I have never eaten such amazing fish fingers with tartar sauce in my life….trust me!

We then hopped over to “Peacock” and being a Friday got to try some free BBQ as well. And finally moved on to “The Cavern Club” where the Fab Four have played atleast 292 times. It was in the basement of an old wine cellar along Matthew Street in the market district of Liverpool and looked like a cave inside, and people still perform there. For those who don’t know the Cavern was actually a bomb shelter at one point. I could not believe how far into the ground this famous club was but there are quite a few flights down. It was pretty much because of the Cavern Club that the Beatles became famous in Liverpool (well that and the fact that the local newspaper wrote a lot of stuff about them). Live music in the cellar was full of noise, made the air pulse and throb that carried a palpable excitement that got louder with each of the flight of stairs that descend into this venue. The place is rife with memorabilia, including John Lennon's guitars, signed posters, and an original Beatles drum set. We had a few drinks and listened to the house band performing Beatles music and very convincingly at that and we immersed ourselves in the music of decades past and as we jived, I relived the memories of my college days and my youngest cousin was amazed at the brilliance of the era, just after the birth of rock and roll! Iam positive someday this Beatles Tribute band’s claim to fame will also be the Cavern Club owing to the fact that The Fab Four has long been inducted into the history books, the band’s music survives, not only in software format but played live out here just like John, Paul, George and Ringo did back in their days. Interestingly “The Cavern Pub” right across from the Cavern features a musical museum of famous guitars and instruments throughout the venue. Truly if walls could talk, they would be screaming “oh yeah, what fun”, Them Beatles changed rock and roll and then the world and we went home humming “Strawberry fields forever”!

By Rupali Dean

Published in ET Travel

EXOTIC AND INDULGENT FOODS FROM ACROSS THE GLOBE-TOP 10

If you are ticking off the boxes of the foods you have to eat before you die, then taking a flight to these destinations is right up there. This choice is indeed amazing and overwhelming in the world…do put it to delicious use!

IRISH STEW, DUBLIN, IRELAND

The Irish have some of the best meals around in my book, and if you are a meat and potatoes kind of person who has been eating pasta instead, you better try this out. Traditional Irish stew is lamb with potatoes, usually prepared with carrots, leeks, onion, parsnips and rutabaga. For those determined to continue the rich Guinness flavour in their meal, one could go for the recipe in which some stout is added along with the stock for some true traditional Irish taste. Unlike other savoury stews the meat is not first browned and therefore the broth is not dark. Also do not mistake Irish stew is not Irish Soup. It is a very thick broth, and the meal itself is heavy and filling.

BEST WAY TO ENJOY: It is an excellent meal and great with Irish soda bread, sourdough bread, Guinness or black tea.

ORANGES, VALENCIA-SPAIN

World renowned for their sweetness, size and extraordinary colour, as a result of the unique colour of the juice many bottled orange juices are made from Valencia oranges (also known as Murcia) because people love the bright colour of the juice from these oranges. Although now grown throughout the world, you can still not better Valencia oranges grown and harvested in their native soil. This is because Valencia has enough sunlight and well-drained and acidic soil.

BEST WAY TO ENJOY: Honestly they look too perfect to eat , but then the chances of them remaining untouched, once you see them, are slim indeed…

TRUFFLES, ALBA-ITALY

King of piedmonts’ gastronomy is undoubtedly the white Alba truffle, rare and precious, characterized by an unmatched intense aroma and taste! These truffles are sold at a high price tag throughout the European continent are generally the most sought after. Interestingly it is at times also referred to as the ‘Diamond’ of the culinary world, also because truffle is a seasonal product and it fruits only during the two autumn months. As they are to be dug from below the ground level it is not easy to hunt these tubers. Farmers use dogs that are naturally skilled to sniff well and make excellent hunters of truffles.

BEST WAY TO ENJOY: It is excellent to enhance the flavour of dishes such as fresh home-made pasta prepared in the old-fashioned way.

ORGANIC GARDEN, SONEVA FUSHI-MALDIVES

A panoramic westerly aspect over the gardens and surrounding jungle affords spectacular views- Don’t forget your camera.Every effort is made to find ingredients of the highest quality and have them delivered to the island as pure and fresh as they might have been served at their place of origin. Also I guess they benefit from the abundance of fresh fish available in the Maldives. The majority of vegetables are grown on the island itself. 100% of produce harvested from the gardens of Soneva Fushi is organic.

BEST WAY TO ENJOY: With the organic vegetable garden, Six Senses Soneva Fushi complements all menus with the freshest possible leaves and herbs.

CHOCOLATES, BRUGGES-BELGIUM

Brugge a beautiful, romantic little medieval town, could possibly be described as a mix between Amsterdam and Venice, with many waterways and stone bridges Swans swim through all the canals and horses with carriages trot down the streets- it’s so cute! Belgium is famous for its chocolate and 'The Chocolate Line’ is known as one of the best chocolate shops in Bruges (if not Belgium). It does come at a cost but the quality and combination of flavours are brilliant. Every flavour imaginable seems to be represented in some way, even Wasabi which was fabulous. Additionally to pralines the chocolate line offers different kinds of chocolate from different countries from South America. One can find white, milk and dark chocolate with different amounts of cocoa.

BEST WAY TO ENJOY: The chocolate line does a variety of spice based chocolates, I particular loved the cinnamon one but they also had lemongrass, chilli all bringing out a complex and fascinating symphony to play on the taste buds.

CHILLI CRAB, SINGAPORE

These tasty crustaceans are almost Singapore’s national dish. You would get the best ones at Long Beach (on Dempsey Hill). This restaurant stands out from the numerous sea-food specialty restaurants dotting the city. Live crabs will be weighed in front of you and then taken in for cooking. Seeing you ponder how best to attack the shell, the waiter will promptly slid on his plastic gloves and deftly dissected it for you. The exact sauce recipe is a closely guarded secret, but usually it consists of garlic, ginger, fresh red chilli, honey added to a rich tomato sauce, finished with chicken eggs.

BEST WAY TO ENJOY: with steamed buns.

SOUP DUMPLINGS, TAIPEI-TAIWAN

Made from unraised flour, the dumpling skins appear almost translucent. The broth is in gelatine form and when the dumplings are steamed, it becomes juicy and hot, pouring flavour into your mouth when you bite into its delicate, doughy skin. It is fun to watch the chefs make tons of dumplings through a big glass window and the dumplings even came with instructions which are rather helpful. One is supposed to poke a hole in the soup dumpling and drain the broth into their spoon, sip on the broth, and then eat the dumpling. All in all the dumplings are top notch, with the perfect ratio of meat filling and soup, and a super thin dumpling skin. These “Soup dumplings” (Xiao long Bao) at the legendary “Din Tai Fung” restaurant In Taipei are a must try. Although there many branches of Din Tai Fung worldwide, this original branch in Taipei cannot be beaten.

BEST WAY TO ENJOY: Steamed dumplings filled with pork or shrimp dipped in vinegar soy sauce; it makes me still pucker with joy just thinking of it!

DUTCH PANCAKES, AMSTERDAM- HOLLAND

The pancakes here are somewhere in between a pancake and a crepe, but delicious, very large, and come with a mouth-watering variety of toppings. On offer are all types of flavours you can choose from like strawberry, blueberry, apple cinnamon, chocolate and strawberry, etc. The savoury ones are with eggs, meats and cheeses. The star of the show however is the one with ham and cheese or try the one with chocolate sauce and whipped cream.

BEST WAY TO ENJOY: with a steaming hot cup of coffee.

BON APETIT!!!

- RUPALI DEAN

FRANKEN- A Land of wine and food!

Located in the heart of Germany Franconia in the Northern Part of Bavaria offers a variety of dining and wining experiences and the best way to explore the region is by bicycle as it is a cyclist’s paradise too!

 

OLDEST WINE GROWING REGION IN EUROPE

Blessed with a mild climate, fertile soils and sunny hill sides, wine has been cultivated in Franconia for more than 1200 years. The famous German poet Johann Wolfgang Von Goethe once wrote: “Too bad that you can’t pet this wine”. One is amazed at the variety of appellations in this region making all wines taste remarkably different. To get an insight into the history and stories a great idea is to experience it first-hand while taking a sunset stroll through the many vineyards. Interestingly the Bocksbeutel – the traditional, Franconian fat bellied bottle has been the symbol for over 250 years and represents guaranteed quality.

GOURMET TREATS

Down to earth, traditional fare is on Franconia’s menu, most restaurants offer seasonal, authentic and good quality meals paired with the right wine. The Franconian menu is meat heavy and typical dishes include ‘Schauferla’ aka slow roasted pork shoulder; Sauerbraten, roasted meat in a slightly sour gravy; ‘Zweibel’ which is ground meat roasted with an onion; and various sausages, which are served with side dishes like potato dumplings, Sauerkraut or slow cooked buttery potatoes and broth. They love their seasonal Mushrooms, ‘chanterelles’ are the favourite. A culinary highlight of a special kind is the ‘Schweinfurt Schlachtschuessel’ which is roasted suckling pig; generally ‘from the fatty to the lean meat’, are served on wooden boards, accompanied by farmhouse bread, sauerkraut, fresh horseradish, salt and pepper. Interestingly Germany’s fascinating cuisine makes it no exception to travellers led by curious taste buds. Guten Appetit!

BEER….OF COURSE!!!

You can’t come to Germany and only drink wine; Franconia too delights in beer and boasts many fantastic breweries. One of the evenings we took our dinner in a ‘traditional’ Franconian restaurant during which I sampled the famed Nuremberg Bratwurst which is indeed yummy and some beer that was described to me as “dark, strong and old Franconian” so I went with that… Also amazing!! Another popular drink here is beer mixed with lemonade, called ‘Radler’ , which literally translates into bicyclist and is for those who are thirty but do not want to wobble for the remainder of their cycling trip.

DID YOU KNOW?

Having over 1,500 types of sausages, each city is sure to have at least one specialty.

SOME IMPORTANT WINE VARIETIES

• Silvaner- Stands out for its elegant and refined flavour.

• Riesling- High in mineral content, it is amazingly fresh tasting, spirited and has a great aroma.

• Muller- Thurgau- Known as ‘Rivaner’, it is light, expressively fruity, elegant and delicious.

• Pinot Blanc- With a touch of nuttiness and a refined fruity flavour, it is aged in wooden barrels.

• Pinot Noir- Perfect match for any meal, the fragrance of berries enhances the taste.

• Domina- owing to its mild cherry flavour, it pairs well with Mediterranean flavours.

• Rotling- An interesting blend of red and white grapes, it is tangy, light, fruity and very summery.

-RUPALI DEAN

Published in HT city

WORLD’S BEST BREAKFAST PLACES…..TOP 11

By Rupali Dean

In more than a decade of copious eating and generally curling our tongues around a hundred and one viands, most intrepid eaters and travellers have had such a surfeit of food that it would be a waste not to talk atleast about the world’s best BREAKFAST ones. This choice is indeed amazing and overwhelming in the world…do put it to delicious use!

LA BOUQUERIA MARKET @ BARCELONA

A robust combination of sounds and colours will light up your morning at the La Bouqueria in true local Spanish style. The radiant stalls are classified by categories which run the gamut from the famed Ibérico Jamon to cheeses, candies, chocolates, nuts, cured meat, poultry, seafood and more. As you stroll through the scores of stalls, it is impossible not to be impressed by the selections displayed right in front of your eyes. And of course there are several eateries in it that serve foods from this market. It would be sad to visit Barcelona and not stop by at this market, fight for a seat at one of the stands and order something adventurous. Recommendations go all out for the “Crusty bread rubbed with raw tomato, drizzled with olive oil and topped with thin slices of ham”…decadent to the core! Another must try is the “Tortilla De Patatas” alias Spanish Omelette which paired with some local wine makes for a perfect toast to your visit to Espana.

VITAL STATISTICS

Las Ramblas, Barcelona, Spain.

The market closes at 3:00pm so get there for breakfast or better yet, for brunch.

BILLS@ SYDNEY

Bills has been the iconic breakfast stop in Sydney since many years and Chef Bill Granger swear most Australians is the undisputed King of Breakfasts. Granger became famous for his creamy and light scrambled organic eggs, served with crusty sourdough toast which are now a staple on his menu. Start your culinary sojourn with the sunrise drink, a smoothie made with orange juice, banana, yogurt and berries. The “Ricotta Hotcakes with Fresh Banana and Honeycomb Butter” are as delicious as they sound, beautifully light and fluffy, and the ricotta really works well in the hotcake. The honeycomb butter makes it even more enjoyable especially when doused with lots of maple syrup. Kudos also for the “sweet corn fritters” which are held together nicely without being too greasy with gorgeous roast tomato, spinach, and bacon which is smoky and lovely as bacon should be. The hot chocolate comes with Callebaut pieces that are to be stirred into the hot milk. It is crowded always, so reservations are advised.

VITAL STATISTICS

433 Liverpool Street, Darlinghurst NSW 2010, Australia.

Tel: 61- 2 -9360 9631

Open Daily.

Timings – Monday to Saturday- 7: 30 Am to 3:00 pm. Sunday- 8 Am to 3 pm

PLANTER’S INN @ KUALA LUMPUR

It is none too traditional in its décor and has a very upbeat contemporary feel to it. The place aims to attract the well traveled and those looking for variety, set in elegantly cosy surroundings; it offers tasty treats with distinction. The restaurant scores tops on its unique breakfast buffet and is a joy to discover for jaded taste buds. Freshly smoked salmon with caviar cream is a special treat, as are the wondrously delicious local offerings such as congee, rojak, sambal prawns, beef Rendang and more. A must try is the “Teh Tarik”, which is Piping hot tea that is skillfully pulled from one cup to another, to increase its aroma and cool its temperature. Its great to watch the experts pound, stretch and toss the dough for “Roti Canai” (also known as flying bread) and then cook it to perfection on a griddle, best savored with meat, chicken curry or dalca (vegetable curry). If you are a soup lover go for the noodles soup with vegetables and seafood Nagasaki style. A cappuccino bar churns out special coffee. It sure is a balmy strip of foodie fun and the Breakfast with its many counters add a measure of gustatory refinement.

VITAL STATISTICS

Crowne Plaza Hotel, Jalan sultan ismail, Kuala Lumpur, 50250 Malaysia

Tel: 60-3-21482322

Open Daily

HORLI HUTTE @ GOMS

There is more to Switzerland than just sitting in a cafe and drinking endless cups of hot chocolate. The Goms Valley in the Valais region has awe inspiring architecture and transport system and a visit to the top of the Eggishorn for stunning views of the Aletsch Glacier and breakfast is a must! The little train from Blitzingen to Fiesch takes seventeen minutes and the Fiesch-Eggishorn cable car takes you right up to “Horli Hutte” café ( 2,900 meters above sea level) , from up here, you can look down to this colossal wonder. The menu is not extensive but solidly Swiss with a few gestures to internationalism. Most unpretentious, it has long been a favourite for those who want good, wholesome food without frills and fancy and enjoy the natural wonder view. One can simply sit down at the trestle tables outside and enjoy a cuppa coffee and waffles topped with chocolate sauce. Inside the Café is very Alpine in ambience replete with a cuckoo clock et all.

VITAL STATISTICS

Eggishorn, 3984 Fiesch, Switzerland

Tel +41 (0)27 971 49 19

Open Daily

DE KRAAI @ ZAANSE SCHANS

Situated barely fifteen minutes from Amsterdam, you’ll find a recreation of the original atmosphere of an 18th century traditional village with windmills and the works. Fields of green divided by rivers, wooden green houses and traditional shops, it surely is a must visit. Start with a typical Dutch breakfast at De Kraai (literal meaning The Crow) a cafe at this museum village specializing in pancakes (Panenkoken). The pancakes here are somewhere in between a pancake and a crepe, but delicious, very large, and with a mouth watering variety of toppings. On offer are all types of flavors you can choose from like strawberry, blueberry, apple cinnamon, chocolate and strawberry, etc. The savory ones are with eggs, meats and cheeses. The star of the show however is the one with ham and cheese or try the one with chocolate sauce and whipped cream. The café also serves some very good omelets and coffees!

VITAL STATISTICS

Kraaienpad 1, 1509 AX Zaandam, Holland.

Tel +31 (0)75 6156403

Open Daily from 10 Am to 5pm.

MAXWELL HAWKER CENTRE@ SINGAPORE

Nowhere else in the world can one find such an eclectic array of food! And the cleanliness of the place is a big plus. In order to ease your way into the experience, buy yourself a fresh fruit juice like a strawberry or mango fruit juice or a refreshing and sweet sugar cane juice ; sipping as you walk around looking at what to eat. Go all out for the chai tow kway alias the fried carrot cake. The white one is delicious but the sweetness of the black version which is cooked with a dark caramelized soy sauce is addictive too. If you have a big appetite go for the “Roti Prata” a savory crispy pancake dipped in fish or mutton curry, which surely would fill you up. Do not miss the “Hainanese Chicken Rice” at “Tian Tian”, the shop with the longest queue in the centre leading all the way around the corner! Also try the famed “Kaya toast” with half boiled egg…astonishingly decadent. “Milo Dinosaur” basically an icy malted drink is another must try. It indeed is the best way to sample authentic local favorites without forking out too much.

VITAL STATISTICS

Along Maxwell Road

Best Way to reach is by MRT: Tanjong Pagar (EW15) and Chinatown (NE4)

Open – 8 Am until 11 pm.

CAFE DU MONDE @ NEW ORLEANS

Located just off the River walk in the French Quarter, getting your morning beignets (pronounced ben-YAY is French for Fritter), at “Cafe du Monde” is a cherished tradition. The menu here is fairly limited. Beignets, coffee and juice. Trust me; you would not need anything else when you can have the most delicious crispy yet cushiony goodness of fried dough, arriving in triplicates buried in a mound of tooth achingly delicious confectioners’ sugar. Aided and abetted by the bottomless cup of sweetened milky and nutty coffee which you simply cannot resist. The coffee is chicory infused so it has a unique taste that is truly New Orleans and is a must have with the beignet. Besides standing in line for a minimum half an hour early morning with tons of people, this place is awesome!

VITAL STATISTICS

French Market, 800 Decatur Street, New Orleans, La, 70116, U.S.A.

Open 24 hours a day.

Closed 6pm December 24, opens 6am December 26

Tel: 504-525-4544

SPIRIT HOUSE @ CHIANG MAI

Tucked away outside the touristy track, this delectable eatery offers an amazingly unique experience. It is located on the grounds of an ancient Temple and combines as an antique store, a meeting place for friends, and a restaurant all in one. The place is rife with antiques galore from Burma and Thailand (for sale) and has a wonderful little garden area for outside dining. Most people lovingly refer to it as “Steve’s” (chef owner), simply because from the moment you enter and meet Steve you feel at home at once and know you’ll have a superb meal even though you do not know what the daily specials are going to be. From toast and coffee, waffles, eggs to Asian style, all is prepared in a delicious and professional manner. Steve’s version of eggs Benedict is more of an open-faced morning egg sandwich and two squares of good old American cheese top it off. Try the all-day breakfast special with eggs, bacon, waffles with sausages, maple syrup and pancakes…yummy!

VITAL STATISTICS

4, Viangbua Road, (Opp. Viangbua Mansion), Chang Puak, Chiang Mai, Thailand.

Tel: 66 (0)84-8034366

Open for breakfast -8Am to 11Am.

EGGSPECTATIONS @ NEW DELHI

An American style Diner with chic décor, chilled out ambience, impeccable service, great food and beverages make “Breakfast” a wonderful experience at Eggspectation, a 24 hour Resto Café. The longest live kitchen in India’s capital has the guests watching the Chefs exchange banter. Eggs remain breakfast mainstays and true to its name, Eggspectation has a menu with a selection of many styles of Eggs alone (approx 150), making the restaurant a one of its kind. Must try including the Eggs Benedict, the triple egg omelet and a lot more variety of “aanda”. Freshly brewed coffee like the Affogato, Mocha Nero, Freddo, Doppio, Caffe Latte etc, oven fresh breads and other confectionary, make dining here a total experience. For the Sunday brunch rather than a buffet each hot dish gets prepared a la minute straight from the kitchen when you order from the specially designed vast menu of more than 70 plus items. Surely the concept is eggeptional and eggtraordinary!

VITAL STATISTICS

Jaypee Vasant Continental, Vasant Vihar, New Delhi 110057. India.

Tel: 91-11-2614 8800/4600 8800.

SONEVA FUSHI SANDBANK SUNRISE EXPERIENCE @ MALDIVES

If you think you have found peace and tranquility on Soneva Fushi, then prepare yourself for the ultimate Robinson Crusoe experience. The bounds of civilization no longer exist and you can own the sandbank for the whole morning and experience the sunrise from the comfort of a rattan mat, sipping champagne, listening to the waves breaking on the shore, inhaling the fresh ocean air and discovering your sixth sense. The menus have many different options for taste and if there’s something special on your mind they may prepare that too for you. The Breakfast is purely composed from the organic grown island produce, Maldivian seafood, fruit and vegetables. The meat is incredible, the seafood unsurpassed and the fruits and vegetables that grow onsite with gay abandon beckon you to try more. A la carte breakfast specialties and to top this off, on offer is a vast selection of fine freshly ground coffee and a range of sumptuous teas….. Need I say more?

VITAL STATISTICS

Soneva Fushi by Six Senses, Kunfunadhoo Island, Baa Atoll, Republic of Maldives.

Tel: +960 660 0304.

BRASSAII @ TORONTO

It is evident that it is named after the Hungarian born photographer Brassai, owing to its contemporary decor that takes its cue from the 1920’s era as black and white photographic prints line the walls. This spot offers diverse bistro style fare in a glorious courtyard patio. With an in house bakery and a familiar menu that satisfies every craving, this Resto has the recipe for breakfast success. Share your dishes as all are gratifying right from the Banana pancakes with apple and cinnamon compote, to eggs benedict with hollandaise sauce and the grilled sandwich with ham and gruyere cheese. All of theses items are delicious, well presented and efficiently served. Do not miss out on the lemon crime pastries and Mimosa’s!

VITAL STATISTICS

461 King Street West

Toronto, ON M5V 1K4, Canada

Tel: (416) 598-4730.

Breakfast: 7:30 a.m. – 11:00 a.m.

published in Swagat

IT’S MAGIC WHEN SCIENCE MEETS CUISINE

• By Rupali Dean

When I bumped into my favourite food science writer Harold Mc Gee in Bruges (Belgium), I simply could not believe my luck. For those who don’t know Harold has authored many books on the chemistry and history of food and the best being, “On Food and cooking; the science and Lore of the kitchen” which explains the connection of food with science b...eautifully and simply. Among other things, McGee explains how egg whites stiffen when beaten, why fish gets mushy if you overcook it and how to make soy sauce.

UNDERSTANDING MOLECULAR GASTRONOMY?

Upon hearing this term I instantly conjured an image of some sort of a laboratory experiment. And to my surprise it actually was plus of course the dining experience. The labs here are the modern kitchens with high tech equipment. In simple words molecular Gastronomy (also known as avante-garde or hyper modern) is chemistry cuisine wherein chefs create dishes using in-depth knowledge of the science, behind cooking, textures, flavours and taste. This allows a chef to be more creative and the customer gets a “wow” experience as the focus is the food! Chefs are embracing technology as a tool to help them cook more creatively.

SOME INTERESTING TECHNIQUES

The chefs use interesting techniques to change familiar dishes to unfamiliar forms. The most popular one is “spherification” in which the chefs make tiny or large balls of liquid inside a thin gel wall. For example a dish may be shaped like Penne but is actually chicken consommé or caviar but is actually something else. Let me explain, watermelon caviar for example is the epicurean apogee of molecular cooking, delicate and wobbly and they pop like balloons in your mouth to reveal a juicy center - intense, fruity and the type you may drink directly from the fruit. Many chefs go for “Sous vide” (literal meaning is under pressure), where the cooking is done at low temperatures in vacuum-packed plastic bags in order to get the utmost flavor and this is actually quite an age old practice. All in all chefs are intrigued by the science behind cooking and are happy to explore …who’s complaining?

Recipes with molecular cuisine elements by Chef Carl Middleton, Four Seasons Hotel Sydney.

Incorporating exciting and colorful tastes from working in restaurants around the world, Carl’s take on modern Australian cuisine is married with French technique!

Seared Scallops, Toro Tataki, Pickled Ginger Caviar & Ponzu

Coriander Cress, Powdered Sesame Oil (Scallop)

This dish contains Harvey bay Scallops, Toro (Tuna Belly), the Ponzu is made into a gel using kappa and the pickled ginger caviar is made from pickled ginger juice using a technique called Specification, the sesame oil powder is made from sesame oil and malt dextrin

Baby Beets, Goats Curd & Fizzy Blood Oranges (Beets)

The salad part of the dish is made with fresh goats curd, roast baby beets, gold beets, and asparagus baby Basil, and the Salad is served with fizzy oranges & blood orange sorbet

The oranges are made in a siphon with co2 charges. The goats curd is from Jannei (farm), in the Blue Mountains

SOME INGREDIENTS AND EQUIPMENTS

• “Agar Agar”, derived from seaweed has got interesting properties for jellification.

• “Sodium Alginate”, used in Spherification once gelled stays solid when introduced to calcium chloride solution.

• “Lecithin” when mixed with a liquid agitates the surface to create stable bubbles which collect as foam.

• “Liquid Nitrogen”, freezes anything in seconds.

• “Centrifuges” create a sphere out of juice

• “Cryovac machine” is used for vacuum sealing food in plastic.

• “Xantana” is a great thickening agent basically a gum obtained from the fermentation of corn starch with bacteria found in cabbage.

• “Paperbark” is used as a food wrap to impart flavour

DID YOU KNOW?

This cuisine was first made popular by Spanish culinary genius Ferran Adria, who concocted dishes that surprised yet pleased diners with his unique combinations of flavors and textures at his restaurant “El Bulli” near Barcelona (supposed to be the world’s best). Grant Achatz chef and owner of “Alinea restaurant” in Chicago has been equally imaginative with interesting food which can be smelt, for example cinnamon skewers, coffee scented pillows etc. The other restaurants famed for this cuisine are “The Fat Duck” in Bray, Berkshire U.K, “The French Laundry” in the Napa Valley in California and “Tetsuya’s “in Sydney.

PUBLISHED IN HT CITY

EXPLORING THE HIDDEN GEMS OF NORTHERN IRELAND

If you are a travel junkie and a photography enthusiast like me and you happen to travel to Belfast in Northern Ireland then Mount Stewart is a must see stop. A short scenic drive via Newtownards along the Strangford coast took me to the spectacular Mount Stewart.

I started my day with a tour at the eighteenth century stately home which was initiated by Robert Stewart as a showplace of architecture and style and improved upon by subsequent generations. I discovered many paintings and interesting stories about the Londonderry family during the tour. Legend has it that when Charles, the sixth Marquees of Londonderry, brought his bride, Edith, to the property in the early 20th century, she spent a lot of time in creating the awe inspiring gardens that now surround the mansion.

The sprawling gardens rival the most exotic ones and consist of vibrant parterres, formal and informal vistas that I have ever seen and house rare and unusual plants. Interestingly, the staggering range of plants she used came from nurseries throughout the British Empire and an olive was brought from the Garden of Gethsemane. My favourite was the Italian garden, based on a parterre at Dunrobin Castle, the Maiori Garden, which is a blue and white creation. It was so relaxing and tranquil. There was a new surprise awaiting you around every corner.

 I could not help but admire the tranquility of the lake and detail of the lavish formal terraces. There was also a beautiful view to be had from the Temple of the Winds. I immensely enjoyed a leisurely walk by the lake and loved the Cottage pie and coffee for lunch at the café. I also bought some interesting souvenirs at the National trust shop.Next we took a ferry (on the car) across Strangford Lough and moved on to Exploris Aquarium, an absolutely fascinating place which gave us an insight into the kinds of marine life that surrounds the island of Ireland. What caught my fancy were the two touch tanks (one near the entrance, the other near the exit) where you can reach in and touch some of the animals inside, such as star fish, sea urchins, and the friendly little rays that circle the tank enjoying getting attention.

The staff gives regular presentations and talks throughout the day about an interesting range of topics, so if you're a sea geek, don't miss this! Another interesting feature is the glass tunnel which gives the effect of walking under the sea, and to either side and above I see the many fish and sharks that live there. Last but not least, they have a seal sanctuary, where you can see some of the cute little seals they have rescued and are taking care of until they can be released.

For dinner we stopped by at Balloo House in Killinchy before heading back to Belfast. This pub dates back to the eighteenth century and is steeped in atmosphere with its stone floors and working Aga dominating the historic kitchen bar. As for me I loved my Irish stew and there was no better way to end such a good and eventful day.

FAST FACTS

BEST WAY TO REACH: Fly British Airways to London and take a connecting flight to Belfast. Book in Premium economy for a more comfortable journey.

VISA WISE: Indians need a valid U.K Visa to enter Northern Ireland.

BEST PLACE TO STAY: Culloden Estate & Spa, Belfast. Tel: +44(0)28 9042 1066.

FOR MORE INFO: www.discovernorthernireland.com

Published in The Asian Age (writer Rupali Dean)

ON MY MUST DINE RECCOMENDATION LIST- CASAR RITZ

What is Casar Ritz?

A solitary road in the hillside over Blitzingen in the Goms Valley of the Valais in Switzerland lead me to the Alpenhotel castle, where Chef owner and Mountaineer Peter Gschwendtner serves decadent meals inspired by and named after Casar Ritz himself ( the famous Hotelier, who was born in nearby Niederwald). Magnificent suites overlooking the valley allowed me to experience ever longer the seductive pleasures of this beauty spot. Cuisine wise Peter sure is demanding, meticulous and passionate about regional produce and a lover of unusual combinations, which lead me on a bewitching and unexpected culinary voyage. One can even put together one’s own menu chosing from a range of dishes based on the best local produce.

 

 

Casar Ritz makes this list because

“Chaschtebiel” housed a castle where now the Alpenhotel stands, a proud reminder of those times. The cuisine is as amazing as the scenery surrounding it.16 points by the famous Gourmet guide “Gault Millau” reinforce the extremely high level and the creative variety with which Peter has been pampering his guests for many years now. He sure does pose a designer eye on his surroundings, seeking to make each meal an encounter between the ambience, the dish and the creation.

 

Casar Ritz stands out for

Every dish from the salad to the venison did not disappoint- a consistency of standards that added to my dining pleasure. However my vote goes all out to the “The Trio of Fish” which comes in three forms namely grilled, smoked salad and terrine is surely a special treat

Who makes Casar Ritz?

Simplicity and balance are the buzzwords alongside the dedicated kitchen and service teams which have transformed the restaurant into a culinary must be place in Switzerland.

FAST FACTS

Hotel Castle, Chastebiel

3989 Blitzingen. Switzerland.

Tel. +41 (0) 27 970 17 00

 

Published in The Man (writer Rupali Dean)