SHIGMO PARADE IN GOA

Shigmo in Goa in essence is a carnival of the masses; it is celebrated under diverse names and in altered ways in several parts of India ....

WHAT IS SHIGMO?

For those who do not know, Shigmo was conventionally celebrated as spring’s biggest festival which flattered the repatriation of the warriors who had left their homes and families at the end of Dusshera to contest the invaders. Throughout the month of the parade, both locals and visitors alike go party all across town in celebration of Goan culture and tradition. A Holiday in Goa would mean loads of fun, experience of a unique culture and heritage at a very affordable price. Between the neighbourhood festivities, river boat tours and performances, visiting all the hot spots like ‘ Big foot’, ‘ Church’, the ‘ beaches’ and of course the highlight of the holiday, the Shigmo parade, there is no shortage of ways to celebrate!

SHIGMO PARADE

People in Goa dress up in colourful outfits, holding multi coloured flags and playing large musical instruments like the Dhol Tasha and flutes in marches across fourteen cities, began on the 7th of March at Ponda followed by other towns; I witnessed the one at Panjim the capital on the 14th. The city witnessed the Shigmotsav float parade organised by the Panaji Shigmotsav Samiti heralded and trailed by a numeral cultural and entertainment programmes including celebration of Holi, the festival of colours. This left me completely proud of the rich culture and heritage that our country has. Sample this street filled with colours, music, dance and float parade. I was mesmerized by how the life of a Goan was depicted so extravagantly via folk enactments by local men and women who danced diligently in huge marches along with the parade.

HIGHLIGHTS

Traditional folk dances and representation of mythological scenes is the foremost highpoint of this parade. The enthralling larger than life celebration brought fantasy and folk to form a synthesis in the floats that paraded through the streets. Traditional folk dances like ‘Ghode Modni’ and ‘Fugdi’ were performed on the streets in massive troupes along the procession, showcasing the tradition of Goa. The glistening floats with widespread lighting and sound effects moved along with the parade fascinating the attention of a huge crowd that lit the streets of Goa. The streets were sprinkled with the choicest of local Goan delicacies. 

Published in Statesman

IMPROMPTU@GURGAON

The ‘out of hustle bustle’ location gives the space an edge over the others so as to embark on a crusade to taste simple pleasures of life. 

THE AMBIENCE

Once inside, the classy ambience makes quite an impression. The décor with its decadent interior  and tall glass windows offering panoramic views along with the romanticism of the contemporary by gone era mixed with modern abstraction made me feel every bit of the globe trotter even though for one night.

For those who like the outdoors, it sets a perfect ambience with Al fresco dining, interesting lighting ,housed in a magical Al fresco setting with the look and feel of a European cobblestone street surrounding a pretty garden at the entrance this delightful space nurtures the pleasurable lifestyle of inland Gurgaon. As for us we melted into the comfortable sofa and soaked in the atmosphere and then settle down to a languid meal with soft music playing in the background. 

THE CUISINE

The food is almost bewilderingly exotic, gathered from gastronomic styles of Asian, European, Indian, South American and the Mediterranean coastline. Chef’s strength is his decisive pairing of unexpected ingredients, which works best with simple dishes. ‘Penne in Kung pao sauce’, ‘Spaghetti with butter chicken or hara masala’, ‘stir fried vegetables in garlic sauce’, ‘Penne with Keema’ are just a few examples. Apart from an amazing A la carte selection, Impromptu offers a unique culinary concept wherein you can be your own master chef and let your creativity loose. Obviously I  opted for the ‘Design your own Buffet’, where we got to sample a variety of starters and soup on the table ( read it changes every day), and in the salad and main course section one can choose from a gamut of ingredients , sauces etc and do your own mix and match. All in all Impromptu is a celebration of world cuisine and drinks amidst a magical, wonderland setting this place is whimsical, quirky and irreverent.

AT A GLANCE

Address: Vatika Towers, Golf Course Road, Sector 54, Gurgaon - 122002, Haryana

Cuisine: Asian, European, Mediterranean, Indian and South American.

For Reservations: 01244119191; 8860055999; 9810770709

Timings: 12 PM till 12 AM

Meal for Two: INR 1400 (On offer is A la carte as well is DIY Buffet)

Lunch buffet - 499 ++; Lunch buffet with unlimited appetizers - 599 ++; Dinner buffet with unlimited appetizers - 699++

INTERESTING FACT

A new initiative from the promoters of Clay Business Group, they along with a great team of chefs conceptualized Impromptu to be a destination for people to come relax and enjoy the company of friends while sharing a great meal.

SAKURA @ GURGAON -A TRUE ICON IN A NEW LOOK

Sakura has Renewed the rich tradition of Japanese cuisine by adopting a new look, a new menu and a whole new attitude…

Sakura is a gem of a beautiful restaurant in a neighbourhood shopping centre, offering the enlightened diners of Gurgaon to a great choice as well as adds to their repertoire of preferences and meets the needs of guests who have to drive a long way to reach Sakura at The Metropolitan Hotel. Soft yellow lighting sets you in a mellow mood while the soft plunking Shamisen music wafts through the place. Japanese elements such as the window blinds are deliberately designed to resemble with Japanese interior accents common to most houses in Japan. The rich fabrics and highest grade wood furniture gives the space a current and warm look, but also maintains the balance between tradition and modernity. Dining here is to dine in a setting of tradition and artistry.

Coming to the food, here guests can unravel their own part of the enigma and experience Japanese food, lovingly prepared by Japanese Master Chef and his team, as it was always meant to be. For me this is the only Japanese restaurant in the city that specialises in the art of yakitori. The Japanese sense of order and aestheticism prevails even in this humble little restaurant as the food arrives in skewers with everything cut to bite sizes.

Delightfully delicate artistry seen in the handiwork of the chef on the Sushi whets your appetite for more as on offer is a repertoire of over a dozen fillings, including mackerel and yellow tail.

 All sea food and sashimi are fresh and of immaculate quality, artfully presented and down to the finest detail. Each category of Teppanyaki; seafood, meat and vegetables, comes with its own selection of sauces for dipping your grilled bite sized treat. Some are tart, some tangy, others sweet or savoury- all are marvellous. Recommendations also go all out for the Sakura style Tantanmen aka hot egg noodles topped with spicy ground meat sauce or the ever popular Ginmutsu Saikyoyaki, cod fish marinated with white soy bean paste, mirin, and sake and grilled to perfection. All this washed down with a range of Sake including Taru sake, Hakutsuru, Kiku Masamune Nama and Tamanohikari Bizen to name a few. To end on a sweet note go for the green tea ice-cream…its divine!

FAST FACTS

Sakura, Time Tower Building, Main Mehrauli Gurgaon Road, Gurgaon

TEL: (0124) 42500951

TIMINGS: Open for lunch and dinner.

EEST @ THE WESTIN, GURGAON

Eest creates a new culinary experience of South East Asia by representing its basic life elements…

AMBIENCE: The decor is modern with an Asian influence. The restaurant design integrates the interactive glass show kitchens with multiple and private table booths and an exclusive private dining area, ensuring the venue is a visual feast.

WHAT’S ON OFFER? Chinese, Japanese, Thai and Korean with five private dining rooms, tea bar, a large semi-private main dining room and a private sushi bar are on offer. Having a penchant for soups, I truly enjoyed Chef Chia’s wholesome and utterly delectable seafood dumpling soup. Eest also incorporates very good sea-food under its Oriental Umbrella. No other restaurant does the stir fried prawns to such magical effect. Fragrant, crispy and flavoursome, they are wonderful. If a light meal is what you want, the sushi and sashimi selection is excellent, deftly prepared by the chef. Not much has been left unsaid about Thai food but there seems to be a special touch in the dishes here. The steamed fish is supremely good and underscores the Thai way of using spices, enough but not too much and altogether like an exotic perfume. Another highlight is the traditional set course lunch menu under each section. The fragrant green tea ice cream here is one of the best in town. Contemporary Oriental cuisine shows off the chef’s innovation with excellent service that Westin is well-known for.

MY RECCOMENATIONS

STARTERS: ‘Do chi zheng pai gu’- steamed pork ribs with chilli black bean sauce, ‘Zha cai qie zi’- steamed eggplant with Sichuan preserved cabbage sauce, ‘Sashimi & Sushi’, ‘Tempura moriawase’- assorted tempura platter, ‘kai yang’- grilled marinated chicken, ‘Laab kai’- spicy minced chicken salad

MAIN COURSE: ‘Hei jiao niu rou’- tenderloin in black pepper sauce. ‘Qiang chao bai cai’ -wok fried chinese cabbage with burnt chilli, ‘Gintala miso yaki’- cod fish with miso sauce, ‘Pla nung manao’- steamed basa fillet with garlic lemon sauce, ‘Gaeng ga-ree kai or phak’- vegetable or chicken in yellow curry with potato and onion

DESSERT: ‘Pu shi dan ta’ -Portuguese egg tart, ‘Maccha aisu kulimu’- green tea ice cream, ‘Sang khaya ob’- baked coconut egg custard

CHECK IT OUT

Eest @The WestIn Gurgaon, No 1 MG Road, Gurgaon-122002

For Reservations: +91-: 0124 4977777

Meal for two: INR 2,500 without alcohol.

Timings: 12pm – 3 pm and 7pm till midnight

RIVAAYAT @ SAFFRON - TRIDENT GURGAON

Traditional recipes are masterpieces like art created by Picasso and Van Gouge wherein even a slightest of change made, could destroy them. It is a rich heritage we have inherited, and I firmly believe that no mixture or as people call it ‘fusion’ will ever measure up to what we call ‘authentic cuisine’. No person who values heritage will ever tell you to sell his family heirlooms. That said, times are changing and people are inventing new ways to get rid of the old. But is it necessary? Well I would say fusion if married well is a sure shot winner but can be confusion if isn’t done the right way.  Fusion is good unless people don’t use it as an excuse to mix ridiculous ingredients, charge double the prices and upset customers.

To me eating is joy of life, which ancient traditions and practices have enriched, pampered and protected to make them what they are today. Hence when I got an invite to try out secret recipes by celebrated Chef Izzat Husain at Saffron, how could I have ever miss a chance to experience the magnificence of the royal kitchens of Awadh as he recreated treasured Indian classics like the Kakori Kebabs, Gosht Yakhni Pulao, Zaffrani Nehari and Baqakhani? For those who do not know Chef Izzat Husain has been taking Awadhi cuisine across the globe. A hard working food enthusiast, he has spent several years to search and revive authentic recipes of Mughlai, Awadhi & Lakhnawi cuisine and has left no stone unturned to learn the cooking techniques it from a royal kitchen khansama or a home cook.

Executive Chef Sandeep Kalra

Coming to my experience, Just stepping into Saffron made me feel like royalty as my table was replete with a table reserved with my name tag on it! The food is neither fussy nor complicated, but hugely tasty, with very generous portions. I tried a mix of the regular menu at ‘Saffron’ coupled with some dishes from ‘Rivaayat’ which Executive Chef Sandeep Kalra specially curated for me. The piece de resistance for me was the melt in the mouth ‘Kakori kebab’ For me the benchmark of a good Indian restaurant is its ‘Biryani’ and here I found an ancient recipe that has faded from the memory of the world rediscovered in this rare Biryani eating experience, the multifaceted identity of the Nizam’s preserved in its original form. 

The dessert menu was a whirlwind of flavours, as for me, after a delicious meal the ‘Paan Ice-cream’ was a fitting and soothing ending. I guess I’ll need to make another trip to do justice to the entire menu. Attention to detail is clearly a valued premise at Saffron. The restaurant is a balmy strip of foodie fun and a meal of Rivaayat dishes adds a measure of gustatory refinement. Truly I enjoyed here not just a cuisine, but an experience that goes beyond mere satisfaction of appetite to the realm of sensuality! Trust me being here is reason enough; soaking in the colonial grandeur of an elegant era while enjoying a selection of viands well beyond reproach!!

FAST FACTS

Saffron, Trident Gurgaon, 443, Udyog Vihar, Phase V, Gurgaon 122 016.

Tel: 0124 412 4307

Timings: Lunch - 12:30pm - 3:00 pm. Dinner - 7:30 pm to 11:30 pm.

SKY HIGH DINING AT VERTIGO GRILL & MOON BAR

Nothing quite beats the romance of sky-high dining with a tantalizing to match. Located on 61^st floor,” Vertigo” has been named after Alfred Hitchcock’s famous thriller. This elegant restaurant sits on a former helipad (now rooftop) and comes alive at sunset for a matchless view of the Thai capital. To sit we had three options, a private party lounge, Moon Bar under a canopy of stars and a dining courtyard. We chose the latter. It was simply amazing to look around at glittering landmarks of Bangkok like the Grand Palace, Royal Chapel, Chao Phraya River, Wat Pho Temple, National Museum and the Emerald Buddha. Ordering the meal is easy with recommendations from the waiters. As we waited for our food we dug into the fresh, warm breads and olive oil. The lobster bisque was a delight with its slivers of fried shallots for added flavour.

The spicy Thai tuna ceviche was wonderfully married and to die for! The Rosemary Scented Oven Roasted Rack of Lamb is a specialty here. Roasted for over 6 hours, a generous portion is served with Tabouleh and capsicum, complimenting the tender meat. Another specialty is their fork-tender, pan-fried tenderloin of Black Angus beef with tarragon, sabayon and balsamic sauce.

Dessert was a dip into the pool of divine decadence. In essence, there is no wrong menu choice- the Vertigo chefs consistently offer superlative cuisine. We enjoyed the attentive service as we dined while taking in the interesting mix of people around us with our wine selected from over 200 labels. For its renowned hospitality in the skies and engineered seclusion from city noise, it isn’t a wonder that Vertigo has won a number of worldwide awards.

FAST FACTS

Banyan Tree Bangkok, 21/100 South Sathon Road, Thungmahamek, Sathon,
Bangkok, Thailand; Tel: +662 679 1200. Timings- 6.30 p.m. – 11 p.m. (The Moon Bar is daily open during 5 p.m. – 1 a.m.)

published in Statesman

Basil at the Sheraton Grande Sukhumvit, Bangkok

Rupali Dean has started up a new YouTube channel with friend Sailesh Ghelani , editor of renowned Minority Review.  

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

Rossini's at the Sheraton Grande Sukhumvit, Bangkok

Rupali Dean has started up a new YouTube channel with friend Sailesh Ghelani , editor of renowned Minority Review.  

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

Dining In The Dark (DID) at the Sheraton Grande Sukhumvit, Bangkok

Rupali Dean has started up a new YouTube channel with friend Sailesh Ghelani , editor of renowned Minority Review.

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

NUTRITION FOR YOUR BABIES

Mother’s milk is best because

• It is the natural source of milk.
• Human milk is good for humans from every point.
• Many anti-infective properties present in mother's milk saves the newborn
  from many infections, which he is prone to.
• Mother's milk is always available without any preparation to be followed.
• Mother's milk is the only thing, which the newborn can get at the right
  temperature, which again is best for the health of the new born.
• If at times mother is not in a state to feed baby then the only source to
  feed baby is with milk powders readily available in the markets according to
  the age of the baby.

The food that your child consumes during the first few years of his life would surely affect his growth, energy levels, resistance to disease and ability to concentrate and do well at school. None of us follow healthy eating patterns most of the time. But you could definitely plan your baby’s menu at least for the first two years of his life, because it does get difficult to monitor your child’s diet once he/she starts going to school, birthday parties et all. So, I guess as parents we all should do that for our little ones. Did you know that babies are not physically ready to eat solid foods until they are about 4 to 6 months old? Reason being the baby’s digestive system is so designed that baby needs only mother’s milk during this time. A baby has only learnt how to suck and takes a bit to learn tongue movement. According to the American Academy of Pediatrics, whose guidelines state that best time to feed babies is closer to 6 months especially if the baby is being breastfed and also that Solid foods should not replace breast milk, they should complement it.  ‘Normally it is always advised that the new born should only be fed after-6 months. Prior to this age they should only be on mother’s milk, which is best for them’ says Dr S K Nakra, Pediatrician, G M Modi Hospital, Saket. ‘Newborn babies should always be fed on demand that is only when they are actually hungry.  In the first few days (2-4 days) they should be given 8-10 times of feed and then after that the new born should be fed 7-8 times in every 24 hrs’, further adds Dr Nakra.

And after your baby is ready to eat solid food after an ok from your pediatrician try and make the first time a real special one for your baby, even though the baby would consume only a tea-spoon or two the first time. Firstly the very first time you try and feed your baby should be in the morning or early afternoon, because some babies may have an allergy or get gassy at times and Iam sure you wouldn’t want any of that happening in the middle of the night would you? And secondly try this when the baby is not too hungry or he’ll probably hate this unfamiliar eating method. Make the baby comfortable and use a plastic spoon, keep the temperature of the food lukewarm and most importantly smile when you feed your baby (can be trying I agree). ‘It is always advised to start with cereals, all sorts of pulses, juices and if possible mashed fruits. One should always start with small quantity and then should increase the dosage gradually. One should always stick to the same food for few days instead of changing on a regular basis because sometime the food may pose some kind of difficulty for the newborn, which can be in any form and can be dangerous also sometime’, says Dr. Nakra. The best and most nutritious food for babies is freshly prepared home food and with modern electrical gadgets like a blender or food processor it’s easier to puree most foodstuffs. 

I would in this case recommend the KitchenAid food chopper, Cordless Hand blender or the new Diamond Blender that KitchenAid has just launched as the plastic is BPA free and very safe to make warm baby food as well.  

SUGGESTED BABY FIRST FOODS

• Mashed Ripe Banana.
• Mashed potatoes.
• Homemade cereals like suji ki kheer, porridge.
• Cooked sweet potato.
• Khichdi.
• Yogurt 

Another important thing to remember is that when the baby starts consuming solid foods, it increases the load on the kidneys and therefore it is required to add some water also to the baby’s diet. As for how much quantity a baby is required to eat Dr Nakra says, ‘As such the quantity cannot be measured.  If the baby is fit and fine with the dosage of food being given to him in any age, then one should stick to the same pattern of food habits for the new born’. So parents let’s gift our babies a healthy future.

LOHRI – THE BONFIRE FESTIVAL

The celebrations generate a lot of bonhomie as family and friends sit around the bonfire, singing, dancing and praying for prosperity, while making offerings of peanuts, jaggery, popcorn, beaten rice and Sesame seed gajak to the rising flames. 

Northern January is immensely cold, there’s fog and everything seems rather at a standstill but one thing brilliant about nature is that the fields look promising and is a good enough reason to celebrate as it is also the resting period before the cutting of crops. It is also customary to celebrate this festival with pomp and joy for newlyweds; houses blessed with a newborn baby or in fact any happy event in the family. For agriculturists it is also the beginning of a new financial year. It sure is enticing to find an apparent wave of activity going on amongst People for Lohri celebrations- the long-awaited bonfire festival, which is celebrated on the 13^th of January every year. Interestingly at the same time “Pongal” is celebrated in Tamil Nadu, “Bihu” in Assam, “Bhogi” in Andhra Pradesh “Sankranti” in Karnataka, Bihar and Uttar Pradesh and “Utraan” in Gujrat.

PUNJABI RITUALS

“De Mai Lodi, Jeeve teri Jodi”, “ Sundar munderiya ho. tera kaun vichara ho. Dulha bhatti waal aho…”etc can be heard in the morning on Lohri day as it’s a ritual for children to demand “Lohri” from elders in the form of money, sweets, peanuts, Gajak, Sesame seed Rewadi, popcorn, jaggery etc. Interestingly “ Dulha Bhatti Waala” was the Punjabi Robin Hood and that is the reason children sing his praises as a custom on Lohri as he was also known to have saved the life of a girl and giving her in marriage as his own sister”. The main event in the evening is making of a huge bonfire, which is symbolic of the homage to the Sun God for bringing in warmth around which people sing and dance and throw puffed rice, Lohri related sweets etc. in the fire that sanctifies one’s endeavor for a good life on the one hand and destroys evil spirits on the other.

MY PLAN

Like every year we will light a bonfire in front of our house and gather around the rising flames, and throw munchies into the fire, singing folk songs with the family after which we’ll have our traditional dinner of makki-ki-roti and sarson-ka-saag. Here is a recipe that I learnt from my mother and she feels it’s so much easier these days…thanks to the KitchenAid Diamond Blender at home.

SARSON DA SAAG

Serves- 4 portions

Ingredients

Mustard leaves: 1 Kg; Spinach: 250 Gms; Methi: 100gms; Bathua: 50 Gms; Green chilies: to taste; Ginger: 40gms; Garlic: 25 Gms; Salt: to taste; Makki Ka Atta: 20 Gms (as reqd): Red chilli powder: to taste; White Butter: 250 Gms; chopped Onions: for tempering; Juliennes of ginger: for tempering.

Method:

] Clean, wash and roughly chop leaves and the tender stems.

] In the KitchenAid Diamond Blender roughly chop 2/3^rd of the ginger, garlic and green chilies.

] Put all the leaves and the ginger, garlic, green chili paste in a handi or pressure cooker and simmer until tender.

] Remove and drain excess liquid if any and keep aside. Little by little put the drained vegetables in the KitchenAid Diamond Blender coarsely puree it. (But make sure not to make the puree too thin).

] Return the pureed vegetables in the handi/pressure cooker and add red chilli powder and makki ka Atta with the drained water, (you may add some butter too) slowly and steadily and keep cooking on slow fire, stirring occasionally till it stops bubbling. Adjust seasoning. Remove from fire.

] For the tempering in a pan melt butter, add onions & ginger juliennes and when done pour over the simmering saag and have it with makki di roti. 

GET INTO THE FESTIVE SPIRIT!

Sample this bouquet of hot spiced mulled wine, handcrafted Christmas presents, more schnitzel, wurst, gingerbread and sausages than you can imagine, medieval castles, tree decorations, candles, lambskin shoes and carols sung 24/7…you get this and more traditional delights at Germany’s Christmas markets.. These are 3 of my favourite ones

COLOGNE

Cologne is presenter to numeral Christmas markets all-round the run-up to Christmas. Boasting not one, but six total Christmas markets, to say it is big is an enormous understatement. The most popular of these is held in the shadow of the Cologne Cathedral, the largest in Germany and a UNESCO World Heritage site. With the impressive Gothic backdrop and the gigantic Christmas tree in the Rhine, the ‘Am Dom’ Market offers over a hundred and sixty stalls selling the traditional yuletide wares and their famous Glühwein (mulled wine). Customary music fills the air, providing the perfect ambience for Christmas shopping. If you are looking for a large, hackneyed German Christmas market, Cologne is the place for you. You could spend over a day there ambling amongst the stalls and taking in the sites. It makes for a great starting point on any trip around the Rhineland and to German Christmas markets. I spent most of my afternoon in Cologne lengthening my neck trying to see to the top of the fifth tallest church in the world with stuffing my face with Hot Dogs and hot mulled wine. A great memory to carry back home!

STUTTGART

Stuttgart was on my radar owing to the fact that it has one of the oldest Christmas markets in Germany, and there are five castles and palaces to be found around town. Home to Mercedes-Benz and Porsche, I couldn’t have possibly missed those holy automobile shrines. Indicated as one of the most pleasing markets in Europe, the main Stuttgart market is held beneath the gorgeous Old Palace. Inside the palace the festivities continue as you stroll through the stalls of the Resurgent inner courtyard, the whiff of cinnamon and vanilla filling the air. It surely is an extravagant destination, providing easy access to other must-see markets; just 20km away are the famed Ludwigsburg (north) held in the baroque market square and promises visitors romance and history and Esslingen (south-east) Christmas markets.

Held in the old town, In Esslingen you can see high-wire artists performing breath taking feats at dizzy heights, fairy-tale figures on stilts, fire-eaters, minstrels, and acrobats ruffling around the streets in wheels of flame. This medieval market a theme that almost feels like the Christmas market meets a Renaissance festival, provides an unexpected atmosphere with must see attractions including the Land of Dwarfs, archery and medieval arts and crafts. While I haven’t been to every market in Germany, I would say this one is filled with a lot of character!  Do not miss the huge steaming tubs shaped like beer barrels with people in them. And go for a dip if you can.

BADEN BADEN

The Christmas market is huge, sprawling and almost everything is homemade and authentic, and the stalls are decorated beautifully! The horns of signalling angles are substituted by hunting horns in this quaint town’s Christmas Market nativity, but the animals yelping in the manger are real and pet-able. Baby Jesus and Santa make an impression in a horse rather than a sleigh or cart─ hunting horns and a children’s choir announcing his arrival. Orchestras, bands and more choirs conduct in front of the Kurhaus─the town hall which gets its peristyle done up in lights that diverge from it lighting up the charming parts of the town. By the way, they don’t get snow here as the famed thermal ground puts a stop to any thoughts of a white Christmas, but it’s still cold enough to enjoy a drama of Glühwein and bunch close to your sweetheart for affection as you stroll around stalls selling all the things Christmas markets are known for and wood carved gifts being a local favourite.

MERRY CHRISTMAS ON THAT NOTE!!

published in Statesman

STRAWBERRY SOUFFLE- 'AS EASY AS ABC', SAYS ARCHANA MEHRA...

‘The way to a man's heart is through his stomach is an age old saying and I think it's true, feed anyone good food and they are happy. For me cooking is not only a hobby but also a passion and a profession. What could be a better combination as a table is a place to gather, be festive and celebrate, for me baking is to give and to be a reason for other's joy’ shares young aspiring pastry chef  Archana Mehra a 3^rd Year Culinary Arts student from IHM – Aurangabad.

She shares this beautiful recipe made using the KitchenAid stand mixer with me, which took me back to my training days when we used to make in numerous Camembert souffles using the KitchenAid stand mixer, hers is a sweet one just like her!

Read on…

STRAWBERRY SOUFFLÉ

Ingredients
1 cup strawberries; 2 tbsp sugar; 1/4 teaspoon vanilla essence; 4 egg whites;
1/2 cup water

Method

1. Slice the strawberries and heat them with a little water and sugar till it forms a thick jam. Let it cool down.

2. Beat 4 egg whites in the KitchenAid stand mixer till u get a soft peak. Gently fold the strawberry puree into the egg whites.

3. Pour this mixture into 4 greased ramekins and wipe the mouth of the ramekins for the soufflé to rise easily.

4. Bake in a preheated oven at about 350F until it has risen and is golden brown on top.

To serve

Drizzle with some icing sugar and top with a sliced strawberry. 

CHEERS- GO OUT OF THE BOX THIS CHRISTMAS

A wine, beer or spirit gift is just the thing to make Christmas or New Year very special. That said, some wines and liquors have been dismissed off late for being ‘just a regular gift’, and growing appreciation of adding spice to them is giving them a reputation as quality quaffs. Handmade gifts are the best kind, particularly when they are delicious and daintily packaged and show the best sentiments of the season.

‘Mulled wine’ aka Red wine that has been heated, and flavoured with spices makes the perfect gift for someone who enjoys its warm, spicy undertones. A good idea is to choose a good Red and tie the spice sachet to the bottle, along with a gift label with instructions on how to Mull it. One kit should be enough to make around six glasses. ‘Limon cello’ another interesting drink can easily be made by putting lemon peels ( about 8 lemons) in a carafe, pouring vodka ( 2 litres) on it,  and letting it infuse over a week, of course remember to shake it well every day. A week later just adds the strained liquid into hot sugar (with 1 kg sugar) syrup carefully, cool it and pour into bottles and leave it aside in a cupboard for about 10 to 15 days, decant into smaller bottles and give away as gifts. Take about a quarter of any fruit flavour sugar boiled sweets, mash them up and leave them at the bottom of a jar. Top up with a litre of vodka, stir and keep it airtight. Keep shaking and stirring once in a while for a couple of days until the sweets have dissolved.

Pour it into bottles, create your own special label and gift it in a nice fancy wine bag. Since this drink is very sweet and already has a nice kick a great idea is to serve it with some lemony soda. 

If you are not the types to create a gift, a good idea is to pick up something unique like an ‘ice-wine’ which is a sweet dessert wine with a rich, golden colour. Picked while still frozen solid the sweetness of the grapes juices are held, creating the extra sweet flavoured wine. Another good buy is ‘Madeira’ as it’s so traditional and you would love its heady, smooth, nutty flavour. Nothing better to go with the Cake; uncork on Christmas Eve and it will be as fresh and zesty on New Year’s Eve. You can buy a good variety of wine from www.brindco.com or even www.boozzr.com.
For those who do not know, the shape of the glass is determined by the grape and the content commands the shape so you could even pair some ‘Riedel’ Crystal wine glasses with your hamper. The final icing on the cake comes with the mounting popularity of bar accessories. With most major Lifestyle stores now retailing and even online stores like www.shop.inonit.in the celebratory drinks are being served in style at high-end soirees everywhere. Christmas time there is no reason why you can’t drink a glass of wine amidst your gift planning and packing. It is also the time to indulge in some of the tastiest wines around. Drink and be Merry!