Sunday, April 6, 2014

Feel like treating yourself to a True-Blue North Indian rustic highway cuisine? You’re in great company



The ambience at Dhaba is wonderful with rustic Indian setting complete with rustic furniture and other interesting paraphernalia that one would associate with a Dhaba on a highway. What caught my fancy was the local ‘tharra’ like bar replete with coloured glass bottles et al and yes the Bollywood dance that the staff does in between the meal sets you in the right mood.

Coming to the food, we ordered a few dishes from the blackboard hung on the wall which listed the specialities of the day! The beauty of the blackboard concept also lies in the fact that the menu is changed on a daily basis. 
That said, the a la carte menu also offers an exciting selection of delectable kebabs, delicately flavoured curries, aromatic Biryanis, robust meats and irresistible desserts making this the perfect choice for a gastronomic indulgence. The good old tradition of serving Chatpata Onion lachha, chutneys and pickles is present, with a touch of royalty. The ‘Veg Galouti’ flavoured with cinnamon and cardamom, ‘Tandoor roasted potatoes’ finished with spices, onions and Chaat masala and the ‘Dhaba Murgh Gosht’ were absolutely succulent and I can easily say that here, highway flavours reign supreme lovingly teased by charcoal embers. The ‘Tiffin chicken’ is gleaming fresh, and a pleasure to eat with Ajwaini parantha.
However the piece de resistance is the ‘Balti Meat’, a succulent lamb specialty. For the main course if you are a vegetarian opt for the ‘Dal Dhaba’ simmered to perfection in the most exotic spices or signatures like ‘Baingan ka bhartha’, and ‘Amritsari wadi aloo ’. The bar is replete with the finest selection of alcoholic and non-alcoholic beverages; most interesting being the ‘tharra’ (read cocktail section). I simply loved ‘Toofan’ a delicious mix of vodka, guava juice, coriander and spices. Your meal remains incomplete without a heavenly helping of the dessert offering. To end on a sweet note go for the ‘Phirnee’ or the ‘Kulfi’. The restaurant had most of the tables occupied and it was a good mix of domestic and foreign customers. The place is raucous most of the time as it is well patronized. Chef Ravi Saxena, Corporate Chef, The Claridges group personally overlooks the brand and researches continuously for traditional recipes to add to the already amazing highway Dhaba repertoire. So people, go desi at Dhaba for it is true refinement for the appreciative Palette. All in all thumbs up! 
FAST FACTS
Dhaba by Claridges is at First Floor, Cyber Hub, DLF Cyber City, Gurgaon.
For Reservations: 0124 4900155
Timings: 11 Am to 11 pm
Meal for two: Approx. 1,000

Published in Statesman


Thursday, March 27, 2014

INTERNATIONAL HOME & HOUSEWARES SHOW CHICAGO


Industry Equivalent to the Fashion week where Companies both large and small showcased their products in three huge halls at McCormick Place in Chicago, was absolutely stunning and I felt like a kid in a candy store with no cash…
FOODIES PARADISE
The trade show was filled with colour and so many gorgeous new products that made me want to experiment more in the kitchen. Sample this, the Aero Garden available in multiple sizes lets you start and grow your own herbs and spices right inside your home, no matter what the weather is outside. The Sous Vide (pronounced ‘suu-veed’) technique involves cooking food in vacuum-sealed pouches submerged in a water bath held at a precisely-controlled temperature. This fool proof method eliminates guesswork and lets anyone cook foods with incomparable taste and texture. I was equally mesmerised by the popcorn and Hot Dog machines for home use.

95 YEAR LEGACY
The star of the show for me was the KitchenAid booth. Since the introduction of its legendary stand mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for cooks. Today, the KitchenAid brand offers virtually every essential for the well-equipped kitchen with a collection that includes everything from countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars. To mark its 95-year legacy of making high performance kitchen essentials beloved by both home and professional cooks, the iconic brand’s debut was an interactive digital culinary timeline at the show. It was a first for me to experience the timeline on a 55-inch LED commercial touch screen.


THE ICONIC STAND MIXER
I also happened to bump into Dave Elliott, General Manger KitchenAid Appliances at Whirlpool Corporation who took me through the various colours of the stand mixer. And I finally convinced myself I must save up my money for my dream kitchen accessory – a KitchenAid stand mixer. I always thought it was a lazy person’s tool, but now I’m obsessed with them. I keep on checking online for vintage ones, while the new Bordeaux, Sea Glass and Ice colours keep trying to reign me in. ‘As kitchen designs are evolving, so are the colour options for accompanying countertop appliances,’ says Beth Robinson, senior manager of brand experience for KitchenAid. ‘Appliances can help enrich a kitchen space by adding a pop of contrasting colour or enhancing an existing colour palette.’ she further added.

FAST FACTS
The International Home + Housewares Show offers you the opportunity to see first-hand consumer lifestyle and product trends for all areas of the home, both inside and out, under one roof every year in March.


Published in Statesman

Friday, March 21, 2014

JUST OUT- ZAMBAR @ DLF CYBER HUB, GURGAON

The true spectrum of south Indian cuisine and the neighbouring coast at Zambar goes far wider than the generic Idly, Dosa and Uppittu one runs into in everyday life


No other restaurant in the capital can be credited with creating mass appeal for South Indian Coastal fare as Zambar has which seems to hold true for their brand new outlet at the hot and happening Cyber hub. The interiors influenced from the Chettiyar houses in Tamil Nadu are carefully unbiased, attempting to convey the essence of the traditional South yet with modern essentials without getting too hung up on specific cultures. Simple, ornate and colourful with movie posters and lamps, this Cyber hub outlet is sensibly comfortable without being superbly posh or unnervingly opulent. 
The food, in keeping with the décor, is delicious and thankfully they are being quite obsessive about ingredients, every dish has a distinctive flavour, which is quite a treat in these days of ‘one spice fits all.’ Although they serve intimidatingly large thalis too, I would recommend the variety to be sampled slowly and go the a la carte route and would suggest approaching the food like a tourist, slow and steady through all the four states since every cuisine is so defiantly individual. The highlights are the Kerela tenderloin fry, teamed with appam or even steamed rice is decadent to the core. Also the spicy stuffed Coastal Andhra Mirchi Salan redolent with peanuts, cumin and sesame flavours. Then there is the Konkan fish curry, designed to go beautifully with steaming rice. There is also a Kerela chai kada (tea shop) chilli chicken, though with all the spice and frying it is overly satiating given the fact that it is rather heavy to begin with. If you are feeling more indulgent try the scalding chettinad chicken that teams superbly well with their signature Malabar Parottas, which are simultaneous crisp, flaky and fluffy. To end on a sweet note I would suggest their gorgeous Malabar pancakes laced with cardamom, with fudgy, flamboyant flavours. And yes the Coconut jaggery pudding which is soufflé inspired is out of this world. All in the restaurant is a celebration of South India’s varied cuisine with some dishes like the Goan Cafreal, Parsi Mutton with Mumbai bread and Bengali Kosha Mangsho from the neighboring coast. The service is friendly and quick. 
Chef Arun Kumar
Chef Arun Kumar’s master stroke is his ability to take well-loved traditions and recipes from the coast, and present them with flair. For epicureans this is a restaurant not to be missed and for those new to this cuisine, there is no better introduction with a nice ambience to match.

FAST FACTS
Zambar, Ground Floor, DLF Cyber city, CyberHub Gurgaon
Average cost for a meal for two: Rs. 1000/-
Timings: 12:00pm (noon) to 11:30pm
Credit Cards accepted: Mastercard, Visa, and Amex
Liquor License: Applied for

Take away / Home delivery: Yes


published in Statesman

Monday, March 3, 2014

BEBINCA ...STEP BY STEP RECIPE BY CHEF SAMANTHA NUNES AT THE GOA MARRIOTT RESORT & SPA

'A traditional rich Goan dessert, Bebinca is a must have at any celebration . Making Bebinca requires tons of patience - a layer can only be added when the one below it is cooked - but it is so much easier if you have a KitchenAid stand mixer to work with for all the pre-prep' says Chef Samantha Nunes as she makes this delightful and yummy Goan Delight.



Water: 250 ML; Sugar: 500 Gms; Egg Yolks: 10 nos; Refined flour: 150 Gms;  Nutmeg Powder: 2 Gms; Coconut milk: 500 Ml; Pure Ghee: as desired.
In the KitchenAid stand mixer bowl pour coconut milk
Adjust the whisk
Add the Egg yolks

Add the Sugar syrup
Turn it on the KitchenAid Stand mixer to whisk
Add the flour ( nutmeg powder is added to the flour)

remove bowl from stand and strain for any lumps


In a pan over heat pour ghee

when the ghee melts pour a cup of the batter and spread evenly

when it looks like this take it under the grill or salamander


Under the grill
 Bake till golden brown, spread another spoonful of ghee and pour another cup of batter and spread evenly

keep baking and layering for lots of layers
This is what your bebinca will come out as
Bebinca by the beautiful backdrop of the Goa Marriott & Spa Hotel
Chef Samantha Nunes stands proudly with the Bebinca....with the stunning Goa Marriott Resort & Spa in the Background
And I dine proudly with my childhood hero and star of India...Goan Rock star Remo Fernandes at the Goa Marriott Resort & Spa

Sunday, March 2, 2014

AKIRA BACK

Panning across two levels of the hotel, this signature restaurant specializes in Japanese cuisine with Korean essence and Stands out in its effort to merge visual arts with gourmet art …


LOWDOWN
This is an impressive establishment for entertaining. With chic design blended with an eight-metre tall sake wall which houses some of the finest sakes and wines in the sub-continent, the ambience is simply stunning. Akira Back imbues flavours from the ancient back alleys of Tokyo and metamorphoses them into a contemporary gastronomic experience. Replete with a robatayaki grill which originates from a centuries-old country style of cooking by Japanese fishermen, the restaurant distinguishes itself. One can also enjoy an evening of flavour and flair at the restaurant’s al fresco dining in the inner courtyard. For those who do not know, Chef Akira Back is a Korea native and former professional snowboarder who was raised in Aspen, Colorado, and brings his sense of adventure and boundless creativity at his namesake restaurant Akira Back, an innovative Japanese restaurant with Korean essence.

WHAT’S ON OFFER?
Specially designed for the restaurants, diners also get to watch chefs in action while they dip their meat in sauce. The cooking methods are true to thousands of years of oriental tradition, yet the flavours are quintessentially twenty first century – modern, subtle and thrilling.
Chef back 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 Tuna Pizza, seared Foie gras, wasabi pepper tenderloin to name a few. Sashimi is the restaurant’s forte clearly; obviously not only the freshest sea-food will do, but also the best quality, served beautifully. The tasty morsels of ‘maguro’ (tuna) are delicately smooth and ‘shake’ (salmon) is divinely creamy in texture and taste. If you are a soup lover go for the Miso soup, it’s truly decadent. A speciality here is also the Sake steamed flounder; the soft flesh of the fish is steamed with a black bean yuzu soy sauce and is most tender. I was mesmerised by the style and plating of the dishes, influenced by the origin of the dish, each offering is carefully arranged on beautifully handcrafted dinner ware. For dessert try the yuzu tart its superlative. All in all, for top-notch food, service, view and ambience, Akira back is a restaurant to patronise.

CHECK IT OUT
Akira Back is at JW Marriott, Asset Area 4 - Hospitality District, Delhi Aerocity,
New Delhi - 110 037 
For Reservations: +91 (0)11 45212121
Meal for two: INR 4,000 without alcohol.
Timings: Lunch: 1:00 p.m. – 3:00 p.m. & Dinner: 7:00 p.m. – 11:00 p.m.


ABOUT CHEF AKIRA BACK
Chef Back’s love of travel and culinary exploration took him to Japan and throughout Europe where he worked under world leading celebrity chefs. When he returned to the US, then he was named the first Korean to be the Executive chef of Nobu Matsuhisa in Aspen. Following the famed Yellowtail by Akira Back at the Bellagio, Chef Akira is spreading his culinary wings with 3 new restaurants. Kumi by Akira Back at Mandalay Bay, Akira Back New Delhi JW Marriott Aerocity, and on early this year Akira Back Jakarta will be the new outpost for his culinary journey.


 published in tlf

Friday, February 21, 2014

KOTA KINABALU, SABAH

Quite the draw for those wishing to find natural landscape backdrop to proceedings as the countryside itself is charming.


Kota Kinabalu is not only the gateway to lush jungle and abundant wildlife in Sabah’s heartland, but is also a luxury adventure destination in its own right, whether you stop here for a few days before your trip to the interior or to relax for a few days afterwards. Tropical islands, sandy beaches, lush wetlands and parks, and golden-domed temples, these are just a few of the things you can look forward to seeing here. This gorgeous resort city is tucked into the west coast of Malaysia, and it is one of the hidden gem tourist locations in the country.
FUN GALORE
Sabah is located on the east of Malaysia and the only way to get there is with an airplane. We were extremely lucky that Malindo Air was offering a really good rate to Sabah. Of course there are other flight options but the best fare that one can find is from Malindo Air. The new airplane which comes with an entertainment system and a USB charger port… How convenient! A visit to KK is not perfect without swimming in the Poring Hot Springs, Which are 40km northeast of Kinabalu Park in the lowlands, as opposed to the Parks highlands. Our drive took about two hours to get to the Park. The view was phenomenal, and the Hot Springs have baths along a hillside. Simply get in one, turn the water on and wait for it to fill up so you can soak away stress and relieve aching muscles in the spring’s sulphuric minerals. Beside the Hot Springs there are several other attractions around like a butterfly farm, an orchid conservation centre, a tropical garden, a Rafflesia flower site & the Poring canopy walkway. The canopy walkway is not what the tourist sites will have you believe. It is no ‘stroll amidst the lush canopy of the Menggaris trees’ and are actually 157.8 meters long and 41 meters high. A little tree top walk and good views, yes. The walk itself is over 1km in length; over 500m uphill through the jungle, a good hearty walk that left me breathless, but was lots of fun.
ISLANDANDERS
Kota Kinabalu has a few gems lying less than 30 minutes off its coast. A bundle of small islands that are a part of Tunku Abdul Rahman Park that are connected via speed boat make for a great day trip and break from the city. Getting to the islands is easy – you walk down to the jetty where there’s a large room with small booths where people sell tickets for a speed boat to the islands. You can also arrange to rent snorkelling equipment and do snorkelling/diving trips here as well. If you just want the speed boat to get you over to the islands, most companies advertise the same price, just make sure the one you choose has a boat leaving soon! Just let the company know what time you want to be back on the mainland and they will book you on that speed boat to come back.  At the Island if you want to catch a glimpse of what lives under the sea, don a Snorkel and flippers and head out as the water is remarkably clear and the underwater flora and fauna before your masks turns into a kaleidoscope of brilliantly stunning colours. You can swim over hardly touched healthy young corals, discover big marbled groupers lurking in the shadows and even encounter turtles. Craving more thrills, go Scuba diving, a practically religious experience for divers. You can in your local sarongs walk along the beach to the over water restaurant for a mouth-watering taste sensation of arguably the finest BBQ you can find in Malaysia. All in all it’s the perfect spot to unwind and enjoy and wander the beach.
THE BEACH SIDE
Kota Kinabalu doesn’t exactly seem to hide its charms. ‘If you’ve got it flaunt it’ could well be the sea side town’s motto. Famed for its beach stretch and even more famed for its vibrant nightlife, it is a popular vacation destination. Start your evening with drinks at the lounge in your hotel and move on. Nightlife and party enthusiasts never have a tough time searching for a place to enjoy the evening with narrow alleys filled with unique bars and restaurants to choose from. By the way you might be more than happy to find Massage parlours as a further point of relaxation and for the ultimate indulgence one can retire to massage beds and saver the true Asian feel. Their special mineral oil sets the mood and a cup of green tea completes the experience. Voila!


FAST FACTS
BEST WAY TO REACH
Newly launched Malindo Air, most economical and comfortable with plush leather seats and wider seat pitches of 32 inches flies directly to Kuala Lumpur from India and has a connecting flight to Kota Kinabalu. For more information and pricing log on to www.malindoair.com
VISA & CURRENCY
Indians need a Visa to enter Malaysia. The currency is the Malaysian Ringgit. One Malaysian Ringgit is equal to approximately 20 Indian Rupees.
MUST KNOW
Usher in Visit Malaysia year 2014 and gear up for an exciting line up of events and festivals. There will never be a dull moment as Malaysia’s multicultural society comes together to celebrate religious festivals, parades, carnivals, cultural extravaganzas, sporting events and many more.


published in Tlf

Wednesday, February 12, 2014

THE VALENTINE LOVE STORY


‘Good Morning Honey, Wish you a Happy Valentine’s day’, calls up Adam and wishes his fiancée. Extremely pleased Eve says, ‘Same to you sweetheart’. In a rush to go get ready Adam says ‘Got to go for work, but I hope you remember our plans for the Evening, we’re cooking dinner together, I’ll pick you up at Eight, or maybe a bit early, cooking together will take some time,’ he adds wickedly. ‘All right see you then, and have a good-day, I got to go too’, answers Eve.
Adam has something else on his mind, he takes a half day, (he’s worked late in the evening a day before to make up for it), and guess what! Eve has done the same. So off to the market they both go (separately of course), to buy the ingredients for the dinner, they have planned. Knowing how health conscious Eve is Adam plans to surprise Eve with a smoothie and pasta for dinner (before she arrives) and Eve knows that Adam simply loves fish cakes, so she plans to make that.
Sharp at 7:45pm, Eve hears the bell ring, and she gives a last minute look at the mirror before opening the door. ‘You look gorgeous as usual’, says Adam ‘Let’s go, hungry aren't we?’ he says in good humor. ‘Sure we are, and cooking will take a while. Bye mom, I’ll be back around 11’, says Eve to her mother and they both rush off.
On reaching Eve quietly goes to the kitchen and puts her packet, but well there’s a surprise for Eve.
The table is laid, candles are lit and so is the dinner!! And Adam is equally surprised and happy with what Eve has got for him. As they say the way to a man’s heart is through his stomach.
Adam seats Eve on the dining chair and says ‘I’ll be back in a jiffy’, Eve can hear him whistling and true to his words he’s back with 2 glasses of strawberry smoothies. ‘This is amazing, and how did you make it?’ questions Eve. ‘It’s as easy as 1, 2, 3 if you own some KitchenAid products baby!’


STRAWBERRY SMOOTHIE
For a couple
INGREDIENTS
Yoghurt: 450gms; Honey: 2 tsps.; strawberries (sliced): 250gms.
Method
] Combine all ingredients in the KitchenAid cordless hand blender.
] Use the Puree until extremely smooth.
HOT FACT: Strawberries improve blood flow; and feed the capacity of sexual and carnal desire. Strawberries tipped with chocolate can get the ultimate in desire!

After the smoothie, both go to the kitchen together, Eve with the KitchenAid stand mixer makes the fish cakes while Adam rustles up the pasta for his darling. And they start with their favorite main course. ‘You would have made an excellent Chef if not a chemical Engineer, and what may I ask is the recipe for this, it’s just the way I like it,’ says a mesmerized Eve. ‘Sure sweetie, and here it goes,’ shares Adam.

PASTA WITH MUSHROOMS IN BASIL SAUCE
Makes 2
Pasta: 150gms (made using the KitchenAid pasta attachment); Basil leaves: 10 Gms; Lemon juice: 15 ml; Salt: as reqd; Olive oil: 8 ml; Mixed mushrooms (regular, oyster, shitake):130 Gms; Vegetable stock: 75ml; Rocket leaves: a large handful; Parmesan shavings: Accompaniment/garnish.
Method
] Boil pasta for 5-6 minutes. Drain and keep warm
] Chop basil finely and put into a small bowl with the lemon juice and 4 ml of the olive oil.
] Heat the remaining oil in a thick based frying pan and fry mushrooms over high heat for about 3 minutes. Pour in the vegetable stock and continue cooking until the mushrooms have softened and stock evaporated.
] Pour basil sauce over the mushrooms. Add the cooked pasta and rocket leaves to it and toss. Serve in bowls, sprinkled with parmesan shavings.

‘And darling how do you make the fish cakes, I just love them’, says Adam. ‘It’s really simple and easy when you know it.’


FISH CAKES WITH CUCUMBER RELISH
Makes about12 cakes
Fish fillet (sole): 300 Gms; Red curry paste: 25 ml; Egg: 1 no; Granulated sugar: 5 gms; Corn flour: 30 Gms; Kaffir lime leaf: 1 no; Coriander (chopped): 15 Gms; Green beans (finely sliced): 50 Gms; Oil: For frying.
Relish
Rice vinegar: 60 ml; water: 60 ml; Sugar: 50 Gms; pickled garlic: 1 head; cucumber (quartered and sliced): 1 no; spring onions (finely chopped): 100 Gms; Ginger (finely chopped): 20 Gms.
Method
] Relish: - Bring vinegar, water and sugar mixture to a boil, stir till sugar dissolves. Remove from heat and cool. Combine the rest of the relish mixture in a bowl and pour vinegar mixture.
] Combine the fish, curry paste and egg in the KitchenAid chopper attachment and process well. Transfer to a bowl and add in the rest of the ingredients. Mix well.
] Mold and shape mixture into cakes.
] Heat oil in a wok or deep fat fryer, fry the cakes for 4-5 minutes or golden brown, serve hot with relish.  


‘So, honey what we do for dessert, should we make that together?’ suggests Adam naughtily. ‘Yes, sure, we’ll have fresh a wild berry sorbet, that’s simple, easy to fix with the KitchenAid ice-cream attachment and just delicious and very valentine!’ adds Eve with innocence.




Wednesday, February 5, 2014

WHAT MEN WANT!!!

In my last post I wrote about what women want on Valentine's day…here’s to men now!!


WAY TO A MAN’S HEART IS THROUGH HIS STOMACH
Send him a dinner invite at his workplace, with timings et all. Set up the table with the best linen, crockery, cutlery, Champagne glasses etc. But of course it should be a candlelight dinner and you should be dressed to kill. Present him the menu card when he sits on the table. Aphrodisiacs like caviar, chocolate, strawberries should be on the menu. Start with Champagne the best aphrodisiac and you can be sure of no complaints. The dessert can sure be had in bed!  
BOYS LOVE TOYS
Some gifts cost little to nothing, while others are expensive. Whatever your desire or budget, you can be sure to get interesting gifts that will be remembered for years to come. Gift your man the latest technology phone, I-pod or laptop and he’ll love you for it. Men are Gizmo freaks and love to explore anything new. As a matter of fact to really make the day special, and one to remember, give a gift personalized. You could even do monogrammed stationery or better still some bed linen or just an embroidered pillow, or monogrammed bed linens. You could even gift him a cut out of a heart from some nice Cardboard, cover it in layers with some nice paper, make it look fancy, be creative and don’t forget to add your own personal sentiment to it. Trust me it will be in his memory box years.


GO DOWN MEMORY LANE
The most creative thing you can do for Valentine's Day, is decorate a huge piece of white poster board with memories. You may take chocolate wrappers that you may have saved from the first date, love notes received from your man, a receipt from a dinner date that you may have paid for (since he was broke), a stuffed animal from one of those claw machines (which may have cost him at least 500Rs to win), movie tickets, and many other such reminders of the special times you have spent together. Pin them up in the shape of a heart and it’ll be wonderful to relive the romance and go down memory lane together. 

GO THE ITALIANO ROUTE
Prepare an Italian meal with your own hands, play some background Italian music, enjoy it with a bottle of Italian wine and end it up with cups of amaretto flavored coffee for a taste sensation - top it off with a sensuous scented bubble bath for two.
BALOONS GALORE
Insert sweet surprises into red heart shaped balloons before inflating them - add a small Valentine’s message too. Tie daintily with red ribbons and attach to his computer chair, tie in all places where he goes in the morning for him to find it on Valentine’s morning. He’ll love you for it and then pretend you are not married and plan a date in the evening.


Whatever way you do it, remember to say “I love you” as often as you can as for a Woman it is probably one of the most treasured gifts she could receive. It doesn't cost a penny and your love is essentially the best gift you can give of yourself.