BUDDING PASTRY CHEF DHANESH GANDHI'S DECADENT MACARONS #KitchenAid

Watch out pastry chefs....this baker boy's Macarons can give anyone a run for their money- pic courtesy- Ankit Vyas

"The future king of macarons (I hear there is already a queen), I can travel to Uganda and back if it means learning more about food. Extremely curious about the culinary world and its secrets so much so that it might lead me tied up in a trunk of a random car, quite exceptional in presentation (My instagram account can speak for it) and I never get tired of whisking (some call me “the Kitchen Aid”)...says Dhanesh Gandhi, a 3rd year Culinary Arts student at IHM- Aurangabad by Taj.

This young Baker boy has developed this Macaron recipe which is truly commendable...so without much ado let's read on what makes it click!

Fresh orange blossom Macarons

FOR THE ITALIAN MERINGUE

Egg white: 37.5gms; sugar: 100gms; Water: 37.5gms

THE DRY INGREDIENTS

Almond flour: 100gms; Icing sugar: 100gms; 37.5g egg white (For the French meringue) {the missing element in most recipes); orange blossom water: 2 tbsp.

FRESH ORANGE BUTTERCREAM

Butter softened: 0.5 cups; Cream cheese softened: 100gms; Orange zest: 1 tbsp; milk: 2 tbsp; Orange juice: 2 tbsp; A drop of yellow food coloring.

Preheat the oven to 115 degrees Celsius 

Method: - In a pan heat 100g sugar with 37.5g water until 119 degrees Celsius with a candy thermometer or firm ball stage, in your handy dandy kitchen aid stand mixer start beating the egg whites with the whisk attachment while gradually adding the sugar syrup, switch the machine on high speed and stop once stiff peaks are formed.

Voila...stiff peaks using the KitchenAid

Clean the mixing bowl and add the egg whites to prepare the French meringue (This step is skipped in most recipes but according to me this gives the macaroon its stability) beat until stiff peaks are formed!

 

A nice trick for those with the urge to show off is to lift the bowl above your head! I guarantee you that not a single drop will fall. 

Mix all the dry ingredients with the French meringue and fold in the Italian meringue to the dry ingredients with the orange blossom water and food coloring, I emphasized on fold because if this step is done wrong then you will achieve flat macaroons. 

Finally line a tray with butter paper or a silpat and pipe the macrons evenly. Let it sit at room temperature for 20 minutes to develop a skin. Bake at 115 degrees for 15 minutes and start celebrating because these little beauties are going to rise in the oven and bring a smile to your face.

Fresh orange butter cream

Using your kitchenAid with its paddle attachment beat the butter, cream cheese and orange zest at medium speed, gradually add powdered sugar and milk and beat at low speed until creamy and smooth. Pipe the butter-cream on the macaron shell and sandwich it with another shell and tada!! Your macarons are ready.

PIC COURTESY ANKIT VYAS

“A subtle taste of innovation-Bacon Jam”

I am proud to share a beautiful write up by one of my students ( Food Writing Workshop at IHM - Aurangabad) after a tasting of the Bacon Jam ( courtesy Holy Smoke Restaurant, Cyber Hub- Gurgaon)

PIC COURTESY- ANKIT VYAS

BY ADITYA NEOGY

As long as we have known about food ,chefs have been altering and creating it to the likes of the masses. Today the food scene is not only limited to an artistic approach of inventing new dishes and presenting them artistically, but realization of the importance of pre-packed goods has dawned upon people. Canned, bottled, packed and ready-to-eat is what is growing and proving to be a tough competition for chefs around the globe. So what to do when you have to counter this problem? The answer is pretty simple. You innovate. The Bacon Jam is one such approach. I must say that the creator of this product must be a true culinary genius. I must appreciate the boldness of the maker of bacon jam because taking a long cherished and sought after food item i.e. bacon and putting all your time and efforts in creating such wonderful relish because it is one thing to have a vision but to succeed is a totally different thing altogether.

I have to acknowledge here Mrs. Rupali Dean, a renowned food writer, for introducing me to this bottled goodness. She was able to bring a bottle of Bacon Jam from the Holy Smoke restaurant situated in Cyber hub, Gurgaon to the awesome Food Writing Workshop she conducted at my Institute i.e. Institute of Hotel Management-Aurangabad. Being a Culinary profession aspirant this was one of the best exposures to the food world for all of us participating.

Talking about the Jam now, the packing of the Holy Smoke restaurant was old school since it was in a glass bottle with a tin screw-on lid. You open the lid and the smoky aroma will instantly get through to you. Looks wise it looks quite dense and settled. As soon as you put it in your mouth the diverse flavors settle on your taste buds and take you back to your home and the memories on early morning Sunday breakfast with family. The sweet salty flavor of real bacon presents itself first with a contrast of slight tanginess and ends leaving a sweet savory note on the tongue. Not only that but it has mini chunks of real bacon in it which adds on to the texture quotient. Imagine a glass freshly squeezed orange and hot crisp toasted bread with Bacon Jam on top of it. This is the ultimate paradise for a foodie since it cuts back on two things in particular, cooking and cleaning. The Bacon Jam experience was quite a riot in my mind since I’m not sure when I will get to taste it again. None the less it’s worth every last scoop (I say this because all of  us finished a bottle within minutes)

Holy Smoke, the newest restaurant at Cyber Hub Gurgaon, pays homage to the Texas style barbecue with their time-burnished, rich tradition of cooking meat slowly over a wood fire comes alive at Holy Smoke, an 60-seater restaurant with a bar, by promoter Rohan Jaina. 

FOR THIS WRITE UP ADITYA NEOGY WON A MEAL FOR TWO VOUCHER FOR EEST AT THE WESTIN CHENNAI

LIVERPOOL

The best part is that Liverpool is a small city so wherever you stay, you will be close to wherever you’d like to go 

A GOOD START

Commencing with the smile from the friendly receptionist who checks you in, you would love this Asian slant on the contemporary Lounge experience. The accent certainly is on service of the highest quality! Humming away ‘It’s been a hard day’s night’ whilst having a glass of a glass of a refreshing lemony cocktail along with some delicious starters at the Swanky Plaza Premium lounge at Terminal 3, I thoroughly enjoyed my waiting time (read just INR 1500++) which included the Buffet, Beverages, shower, internet access and was rejuvenated even before my journey began at the cozy lounge   and yes the foot reflexology at an extra cost of INR 500 was indeed a perfect start to the Beatles town! 

BEATLES MANIA

On the first day itself, I walked through the society the Beatles lived in and gathered a good amount of background information about how they formed their band.  I am a huge Beatles fan, and I would say the exhibit is rather captivating for even a non-Beatles fan.  With my headphones on, my toes were also tapping to every Beatles song that you would want to hear!! Later I hopped on the ‘Magical Mystery Bus Tour’ and saw Strawberry Fields, Penny Lane, and John Lennon's house, (etc.) and trust me it was a whole lot of fun! I got to listen to The Beatles and our tour guide - who apparently actually knows some of the band members - told plenty of stories and corny jokes. The tour ended at the Cavern Club and I walked down the several flights of stairs for a beer and to feel the atmosphere of the most famous club in the world. Bang opposite is the Liverpool wall of fame, which has every band to play the cavern club inscribed on a brick with a Beatles bench, placed in front. As well as the Hard’s Night Hotel, complete with Beatles artwork, Lennon and McCartney suites.

ALBERT DOCK

The Albert Dock is definitely the most popular haunt of the locals and tourists alike and a must see. It is rife with the Tate Gallery, Maritime Museum, Beatles Experience Museum and a whole range of shops and restaurants. As for me I loved the spice lounge at its waterfront location, the food and service was brilliant!

FOOTBALL

The city of Liverpool has two football teams (both in the Premier League) Liverpool and Everton. LFC is historically the most successful team in England and current champions of Europe after beating Milan on penalties, and together with Everton they dominated the top division in the 1980’s. I witnessed a match in Everton club and loved cheering every moment for the team and finally we won!

LIVERPOOL ONE

Last but not the least the next day I Kept on walking and found myself in one of the largest shopping centers in the world… ‘Liverpool One’, sprawling for miles it had everything I’d ever needed and more and of course lived up to the reputation of being a true Indian and I shopped till I dropped.

FAST FACTS

Best way to Reach: Fly Emirates (I loved it because I could carry 30 Kgs in an Economy flight) to Manchester and drive down to Liverpool. The Dubai stopover is an added benefit for the shopaholics.

Visa Wise: Indians need a UK visa to enter Liverpool. If you have your papers in place, it doesn’t take long to get one.

VALENCIA-Amazing Architecture, Amazing food & wine!

My first stop was Valencia, home of paella. The first glimpse of amazing architecture was the train station, a very interesting design that continued with the government building in the plaza d’ayuntamente. The entire town is filled with architectural marvels that were evident after taking the hop on –hop off bus tour of the city. The America’s Cup, held in Valencia in 2007, has given the city a new marina and livened up the beach area with bars, restaurants and hotels. The city is a kind of summer, beachy kind of place. The beach is about a 30 minute ride from the city centre by local bus which is always good fun. The beach sand is very soft and water very warm and the weather can’t be better for soaking up the summer sun.

ARCHITECTURAL MARVEL

Later I walked a bit more, within the old city walls of Valencia with my guide Manuel from Tourism Valencia (with his amazing sense of humour he made the whole trip a lot of fun), there are dozens of old churches all stunning in their own right.

In the centre of all is the Cathedral Basilica Metropolitana de Santa Maria or the Valencia Cathedral. Founded in the 13th century, it incorporates several architectural styles (its exterior is mostly Gothic but the main entrance is lavishly Baroque), and houses a large number of artistic and religious treasures. One of those treasures is said to be the original Holy Grail of the last supper which has a long history. The Cathedral was gorgeous with its bright blue domes. The Holy Grail cup is kept behind the glass but it was definitely worth a visit.

 LARGEST COVERED MARKET IN EUROPE

The first thing I did the next morning was a detailed trip to Mercado central with my new guide Amaya (very warm with an in-depth knowledge of everything) in search of jamon and paella pans. 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.

ARTS & SCIENCE

Next took a cab ride till the ‘city of Arts and science’. It was developed by Santiago Calatrava and is an impressive collection of architecture, science and culture. It’s composed of an opera house, IMAX Cinema, Planetarium, Laserium, Garden, Science museum, and an oceanographic park.

The park turned out to be really stupendous, instead of a large building it was housed in a few different buildings. Some were connected underground by huge tunnels filled with fish, sharks, and other sea life. The park is set up like a real underwater city where one is introduced into the different marine habitats so that they can see many different species in their faithfully reproduced natural surroundings. The entire layout seemed like a cleaner and more modern Sea World! There was also a Dolphin show wherein one of the closest Bottlenose Dolphin in the group showed us the backside of his body with a closed blowhole as he kept his nose underwater. Buy a ticket for the Hemispheric too (an original building in the shape of a human eye) for a better deal! For a lunch break try a hamburger joint or fine dine at the submarine restaurant. Back to the Hotel, contended I ate some Paella for dinner and slept well to catch the early morning cruise to Ibiza.

MANUEL & AMAYA ..BEST TOUR GUIDES FROM TOURISM VALENCIA..LOVED THE CITY THROUH THEIR EYES...

FAST FACTS

BEST WAY TO REACH- Lufthansa

VISA & CURRENCY- Indians require a Schengen Visa to enter Spain and the currency used is the Euro.

MUST DO: Dine at Casa Gijon a family restaurant, Shop at El Corte Ingles, 

Taste original healthy & refreshing Valencian drink ‘Horchata’ at the traditional ‘Horchateria El Siglo’, founded in 1836,

Visit the Bioparc, Visit Albufera lake where the Valencian rice is grown and do not miss a Paella lunch at Finca l’ Estall from Rice Tartana.

published in Travel Span

FRESH FRESH PASTA WITH KITCHENAID AT HOME

An all time favorite, family comfort food, pasta is quick and easy to make and always tastes yummy. Trust me with all those carbohydrates it can be healthy too! The trick is to keep portion sizes under control and compensate by adding more lean protein and vegetables into the mix or you could even replace the refined flour with whole wheat!

THE RAVIOLI MAKER ATTACHMENT

My favorite pasta pairing is linguine and clam sauce, I am sure you have your own! The possible combinations of pasta and sauce are limitless and may even be a little intimidating when you start to think about it. The nuances of shapes and texture are less pronounced in fresh pasta than in dried and fresh pasta carries and absorbs any sauce more readily than does dried. Fresh pasta generally follows the same rules as dried: the flatter and longer shapes combine well with olive oil and cream sauces, while sturdier shapes, work well with chunkier and more assertively flavored sauces. Tomato and simple cream and butter sauces are universal and will go well with basically all pasta. The general rule of thumb is to match the delicacy of sauce with that of the noodle. For a light sage butter sauce, go for capellini (angel hair) or penne rigate rather than jumbo shells. A hearty Bolognese, on the hand, deserves something more substantial, such as fettuccine or pappardelle. And if you aren’t sure what sauce you want, go with farfalle (bow ties).

To make your own pasta at home, you will need the following equipment:

• The KitchenAid Stand mixer to make the dough. And for those who do not know the stand mixer has a magic hub on which you can attach various attachments and can practically make anything...as of now lets talk about pasta!
• The Pasta roller & cutter attachment for rolling out the pasta dough into sheets. ( includes Angel Hair & Thick Noodle cutters)
  
• clean kitchen towels to cover the fresh pasta while it’s  drying
• plastic wrap to cover the fresh pasta while it’s  resting
• a ravioli wheel for making farfalle and ravioli

Step 1: Place 400g plain flour in the stand mixer bowl on a clean work surface. Crack 4 eggs into the flour. Knead the dough until smooth and elastic. (To check if the dough is ready, press it with the tip of your finger. If it springs back, it means it has reached the desired texture.) Shape the dough into a ball and coat lightly with flour. Wrap in plastic wrap and set aside for 30 minutes to rest.

Step 2: Divide the dough into 4 equal portions. Use the palm of your hand to flatten the dough. Set the pasta machine on the widest setting and coat the pasta rollers lightly in flour. Feed one portion of dough through the machine. Repeat 6 more times, folding the pasta into thirds and then turning it 90 degrees to the pasta machine before you feed the pasta dough through each time.

Step 3: When the dough is the same width as the machine, stop folding it into thirds. Continue to feed the dough through the machine, gradually narrowing the pasta machine settings, one notch at a time, before you feed the pasta dough through each time. Repeat until you reach the second last setting on the machine. Repeat with the remaining 3 dough portions.

YOU CAN MAKE YOUR FAVORITE SHAPE WITH THE PASTA PRESS ATTACHMENT

WITH THE KITCHENAID PASTA PRESS YOU CAN MAKE THESE VARIATIONS

I LOVE THIS KHANDVI RAVIOILI MIXED CHEESE MASH KHAKHRA CRISP AT THE INDIAN ACCENT, DELHI AND WITH A RAVIOLI ATTACHMENT AT HOME I CAN ACTUALLY MAKE SOMETHING SIMILAR

YUM YUM AT YUM YUM CHA

If you want a Pan Asian restaurant with plenty of space (when its full of people), Yum Yum Cha may not be for you. But if you are willing to sacrifice some of the atmospheric frills that accompany most residents for an excellent, thoughtful meal, then go for it. That said it is tastefully decorated and a cascade of pleat formed butterflies in vibrant colours which cover the ceiling of the origami-themed restaurant is an eye candy and gives the place a lively and cheerful feel. Located in the city’s ultra-hip and busy Select City mall in Saket, the line out the front door every day at this brand new eatery supports that. Take a close look at each section of the menu, and you will find something different and eye-catching. Order it and you would know that the flavours here can be both clear or complex, always well-expressed and often laid out cleverly by a deft hand. 

It was impossible not to enjoy myself that afternoon; Yum Yum Cha has done a valiant job bringing delicacies like ‘Takoyaki’, aka fried dumplings - crisp on the outside and melt in the mouth inside, brought piping hot to the table – literal translation – Octopus, but don’t worry they have chicken and cheese pepper options too to a hip, cool, and mainstream audience, and for that, I tip my hat. Choice selections of quality sushi and Dimsums are the order of the day! But What I really enjoyed was the sticky rice with chicken and basil that arrived in a sizzling stone pot which the server mixed up with vegetables, chestnut, and prawns on the table…really special. I would say if you’re going to eat carbs, you might as well do it in style.

To end on a sweet note I would highly recommend the Coconut and Jaggery Mochi Ice cream, the pounded sticky rice and sugar based vibrant shell adds to the taste and these are morsels divinely creamy in texture and taste, but you could give the Matcha Green Tea ice cream a skip. Overall I think this Pan Asian Bistro is a great spot for a casual lunch. Quick, easy and good value for money – hard to argue with that! Plus I love being able to see through the hole in the wall to see and hear what the cooks are up to. I have heard a few times already from a few different sources that the dinner is great too; I suppose I’ll have to check it out in that case.

FAST FACTS

WHERE? Select City walk, Saket, Second Floor, New Delhi – 110017

FOR RESERVATIONS CALL: 011-41553030, +91 9810002994

TIMINGS: 11:00am to 11:00pm

AVERAGE MEAL FOR TWO (WITHOUT ALCOHOL): 1500/-

CREDIT CARDS: Accepted

PROMOTERS: Varun & Prathna Tuli

WEBSITE: www.yumyumcha.in

FACEBOOK: https://www.facebook.com/yytdelivery

AMRELI...COMFORT FOOD AT ITS FINEST!

I know I took a while to visit Amreli, mostly because I kept hearing mixed reviews, some really like it, some not but as they say ‘ Taste of the pudding is in the Eating’! If you live in South Delhi or Gurgaon and are looking for delicious food in a cute place not too far away, I would recommend Amreli at The Diplomat Hotel. No matter what you order, this is comfort food at its finest.

As you wait to be joined by company or simply wait for your meal to arrive for one, take in the memorabilia scattered around the restaurant and bar modelled on that of an upmarket London diner replete with a beautiful chessboard floor, mirrors and artworks aplenty. Or simply saunter along the alfresco area, in the Bistro’s quiet courtyard and take a peek at the lush green and perky seating!

The kitchen turns out an all-time favourites inspired menu which reflects famed Chef Saby’s (Sabyasachi Goral) collective experiences and has influences of his culinary curiosity which is translated through sourcing fresh local ingredients and ensuring each dish is distinctively unique in flavour and texture. A chef in the true sense Saby looks to nature’s bounty to act as his beacon, guiding him to create clean and harmonious dishes.

We opted for the Eggs Benedict with Keema and were extremely impressed with how delicious the twist was. We easily could have ordered seconds but of course there was more to sample.

It was pretty difficult to choose between the Chettinad Chicken & Sole Meen Moilee but the latter was highly recommended by a customer sitting on the next table so I knew it would be a hit. This dish had very complimentary flavours and tasted brilliant with steamed rice though I ordered some Hot Appams too which were delicious. It settled us into a comfortable state allowing for conversations to flow. We each took turns trying the others dishes because they all looked and tasted so delightful. The Quinoa Salad however was a tad disappointing as it was all hidden under the hugely cut veggies...it is very important for the prime ingredient to be visible because that's what the mind imagines while ordering a dish.Amreli also creates imaginative, refreshing and tasty beverages like the ‘Lemon cheese cake cooler’ my daughter ordered. It has a fine selection of wines by the glass and bottle and also offers beer and soft drinks. The ambiance is perfect for conversation, and the service is friendly, unpretentious and efficient. The attention to detail is apparent in every bite. You will savour flavours that linger far longer in your mind than the kaleidoscope of taste sensations hang around on the palate, and that’s a great thing so, trust me, you will want to keep going back.

FAST FACTS

WHERE? 9, Sardar Patel Marg, Diplomatic enclave

RESERVATIONS: 011 46050200

TIMINGS: 12PM to 12AM Open all 7 days

SEATING: 48 (inside), 12 (bar) and 50 (outside)

DAMAGE: Average Meal for two approx.: Rs. 1400-1600 (without alcohol)

MENU: All day breakfast, Coastal Indian, Sandwiches, Salads, Indian bites

PROMOTED BY: Sidhant Lamba

LIVING HISTORY

 Exploring Brunel’s ‘SS Great Britain’ museum ship and former passenger steamship, set in Bristol’s historic dockside allows visitors to step into the shoes of a Victorian sailor and climb the huge mainmast (while strapped into a harness) in the attraction. Go Aloft! 

We got a warm welcome from the ferry crews who took us from Temple Meads Quay to the SS Great Britain through Bristol’s historic harbour…sheer delight! The location is very charming with full visitor reception and well laid out site aka the massive ship in the original dry dock in which she was built and is now resting and its conservation are impressive in their own right, but the presentation and interpretation make it accessible and fascinating. The separate museum is alongside and full of diagrams, models and working exhibits. The themes of technological innovation and social history run through the exhibits and made for a great experience for me and I would say it’s worth a trip to Bristol on its own. The flow of the visit – ‘underwater’ view, museum and then the ship itself, is amazingly effective, the audio guides work well, and we also loved the opportunity to climb the rigging and go out a yard in the end (at a height of something like 100 feet over the deck - but with a safety harness!).

SO REALISTIC

It is truly a fascinating ship with lots to see and do. Imagining the long crossing to Australia cooped up in cattle class is an eye opener, the more senior members of the crew did not exactly have a luxurious crossing. My favourite bit was going below the ‘water line’ to see the hull and visit the really cleverly restored decks within the ship with everything in place that gave the flavour of a voyage in the first large ship to cruise the oceans in total luxury with a moving massive steam engine amid ships. This really was an unexpected treat , though I had been told by numerous people how good it was but as always one wonders how much hype is involved, and now even I Highly this wonderful attraction as you can actually walk in the footsteps of the early mariners and passengers. You are not looking at the ship from behind a glass screen, but actually walking, sitting and standing on and below the decks. As I mentioned above, for the more adventurous, there is an opportunity to climb the rigging. Absolutely realistic and interesting! First class travel these days, is nothing like the era people sailing on the SS Great Britain experienced. The working model of the turbine engine is terrific and so interesting, along with all the artefacts that were found on the ship…so if you are in London to make a trip to Bristol just for this! Go Aloft people!

FAST FACTS

WHERE? Great Western Dockyard, Gas Ferry Rd, Bristol BS1 6TY, United Kingdom

CONSTRUCTION STARTED: July 1839

LAUNCHED: July 19, 1843

WEIGHT: 3,679 tons

published in statesman

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

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

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

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

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

DID YOU KNOW?

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

KYLIN EXPERIENCE IN CHANDIGARH

Although Chandigarh  has more than its fair share of eateries proffering Asian cuisine, the dishes at Kylin are more than good enough to warrant it sharing a piece of the pie (… or should that be star anise ice -cream?!). All the dishes we tried successfully managed to blend distinctively Oriental flavours with some just a bit Punjabish, resulting in not so authentic but delicious creations that weren’t just the same old standards found elsewhere. You can expect to find Thai, Japanese and Chinese influences on the Kylin menu; we skipped the Live Sushi bar section and instead kicked off proceedings with a deliciously addictive assorted Dimsum basket. Served with a spicy sauce, you’ll find that these gorgeous little morsels disappear from your table very quickly given the chance!

The wok tossed sole with bullet chillies was also impressive; the fish was cooked perfectly and had a beautiful clean taste that anchored the riot of Asian flavours on top. However, the standout dish was the sliced pork in angel pepper sauce; the meat was melt-in-mouth tender, the sauce gloriously rich, dark and sticky, and a final kick of pepper kept us coming back for more. And yes the Kung Pao chicken was spicy, savory and delicious with steamed rice.

Most dishes are priced very reasonably and given the generous serving sizes, are ideal for sharing – prices which seem neatly on par with the surrounding restaurants in the area. Combined with a quietly cool atmosphere and warm and inviting staff, Kylin is a member of the family we definitely want to see more of!

 

Where? - Kylin Experience 312 A, 3rd Floor, Elante Mall Industrial Area Phase 1 Chandigarh

Reservations- +91 9501654007

Timings - 11.30 AM to 12 Midnight

Eat Stay Chill with Rupali & Sailesh (India's first show on YouTube for travel/food/leisure video reviews) ...

Rupali Dean Started this Channel with friend Sailesh Ghelani (Editor of renowned web magazine Minority Review )
Video Review of Marriott Executive Apartments & Renaissance Hotel Powai. 

Eat Stay Chill with Rupali & Sailesh (India's first show on YouTube for travel/food/leisure video reviews) will continue to bring you our unique reviews of hotels, restaurants, leisure spots and interviews with celebrity chefs and more on our journeys of ESCape.

http://youtu.be/B6UIkC5_-SQ

THE WINTER BRUNCH AT K3 @ JW MARRIOTT, AEROCITY

Treat yourself to international flavours and free flowing spirits in style and globe trot across the cuisine map with Cantonese, Tuscan and North Indian kitchens to relish the various specialties at K3 ‘s Winter Sunday Brunch

Those of you who have seen ‘Sex and The City’ would remember the four iconic New Yorker girls got together over brunch to talk about each other’s love lives and whatnots! To me it feels as if the idea of a Sunday brunch has become the metropolitan ritual to hang out over sumptuous food before heading back to work on Monday !The Winter Brunch at JW Marriott's K 3 is one of the most popular brunches in Delhi. And yes, it’s not only for the metropolitan girls, but also for families to have a delightful meal together.

I have friends, who religiously book a brunch deal every Sunday, and I am talking the free-flowing champagne variety, some have their favourites. Others pick a different hotel or restaurant every week. …Last Sunday I visited K 3 and was not let down!

MY BUFFET STRATEGY: I first tour around the space and make a mental note of each station’s highlights so I don’t end up in an ordeal with no space to enjoy the plethora of offerings that far too many never make it to.

THE K 3 BRUNCH EXPERIENCE: This period-perfect all day dining food theatre on the lobby level of JW Marriott Aerocity looks like it could have been here forever ( read because it is buzzing with people) , though it only opened last spring. Executive chef Girish Krishnan’s locally sourced and seasonally adjusted carte which explores a whole gamut of gastronomical delights from all over the world is equally timeless. He’s even more creative at brunch, where the sea food bar featuring Kerala Prawns, Pomfret and other sea food made to order with an array of marinades, is a real treat for fresh catch from the backwaters. His ‘Eat street’ is  fashioned like a bustling street serving authentic street food like Moong Dal Vada, Scrambled Carrot Cakes, and Fritto Misto stays true to the spirit of Delhi.

Specials like steamed Chinese Bao get amply stuffed with more of that gently pulled pork, an over-easy egg and a splash of sweet hoisin. But Krishnan’s knockout punch comes with the courtyard section featuring the back yard barbeque, adopting age-old rustic cooking methods from the far west to conjure up delectable roasts with a choice of meats and vegetables, traditional sauces and accompaniments. And be sure to save room for the dessert station which takes centre stage with an decadent variety of home-made ice creams (my favourite  ...Masala Tea), warm Belgian waffles, brioche pudding, chocolate delicacies and lip smacking freshly baked tarts, cupcakes and Chef Narendra’s ( bakery chef) signature creations……YOU will thank me!

DID YOU KNOW?

The term brunch was first coined in Great Britain in 1895 by writer Guy Beringer who described it as, ‘Instead of England’s early Sunday dinner, a post-church ordeal of heavy meats and savoury pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.’

DAMAGE: The wholesome Sunday Brunch includes three different price options:

Food, unlimited soft beverages& fresh juices (Price- INR 2250++)

Food, soft beverages, unlimited premium spirits and sparkling wine (Price- INR 2750++)

Food + Champagne+ Premium Spirits, soft beverages (Price – INR 3950 ++)

The K3 Sunday Brunch can be enjoyed from: 12.30 p.m. to 3.30 p.m.

For reservations call: 91 11 4521 2121 Extn: 2120