THE HOSPITALITY INDUSTRY...read on ...

UPS


• Hard work gets noticed.

• Handsome Salaries if talented.

• Hospitality Industry is booming.

• Get to interact with a lot of people.

• Everyday is a new experience.

DOWNS

• Long working Hours.

• Shifts.

• Stand-alone restaurants may not give lot of employee benefits.

• Difficult to rise up if not talented/skilled.

• Weekly offs normally don’t fall on weekends.


CAREER OPTIONS FOR HOTEL MANAGEMENT GRADUATES

• Management Trainees in Hotels & Related industries.

• Kitchen Management Trainees.

• Operational Trainees.

• Cabin Crew in Airlines.

• Sales & Marketing Executives.

• Managers/supervisors In Tourism

• Catering officers in cruiseliners/ships.

• Entrepreneurship opportunities.

The Hospitality Industry seems to be the fastest growing industry in the world creating more employment opportunities than most other industries. Most of the Hotel Management Institutes aim to prepare graduates for employment in hotel, tourism and services management. The courses focus on hotel operational skills, management practices in the tourism and hospitality industry and the skills needed for continued learning in a changing global business environment. Small classes, hands-on learning experience, state-of-the-art teaching facilities form a part of the course. The Degree Course (The Bachelor of Science (B.Sc.) programme in Hospitality and Hotel Administration is offered by the National Council for Hotel Management and Catering Technology, Pusa, New Delhi and Indira Gandhi National Open University, New Delhi. The Three-year programme equips trainees with all the required skills, knowledge and attitude to efficiently discharge supervisory responsibilities in the Hospitality Sector.

The Bachelor of Science programme comprises in-depth laboratory work for students to acquire the required knowledge and skill standards in the operational areas of Food Production, Food and Beverage Service, Front Office Operation and House keeping. It also imparts substantial managerial inputs in areas such as Sales and Marketing, Financial Management, Human Resource Management, Hotel and Catering Law, Property Management, Entrepreneurship Development, etc. There are many other Hotel Management Institutes as well and all over the country and apart from the degree courses a few short-term courses are available too.

Has anyone ever wondered what must be the life of the people from the hospitality industry? It’s as tough a life as being in the army or even tougher. “Christmas Eve changed for me when I started working in the hospitality industry, everyone else parties these days and I look after them.” Says a restaurant employee. “I don’t remember the last time I spent Diwali with my family” Says a steward with moist eyes.

It’s not just festival time, even other regular days; most of the staff works in shifts. There definitely is a solution to this, the owners should try and work out systems for the betterment of the staff, and restaurants should close down on festivals like Holi, Diwali (like they do abroad on Christmas). Tell me honestly, does anyone go out to eat on Holi or Diwali? No one, restaurants are lying empty, and everyone in India is meeting and greeting their own families, except of course the restaurant staff, whohave no choice. But fortunately it’s not that bad, things are changing now, “ We shut down our restaurant on Diwali, Only do a Pooja in the restaurant that day”, shares a restaurant owner. “I have given my most of my staff straight shifts and break shifts are given in rotation as the staff is happier and more productive then”, says another restaurant owner.

It’s great though in the organizations where employees get all benefits, offs, compensatory offs, there’s job security, better salaries etc. However in some stand-alone restaurants the Service side do get some benefits , but the kitchen guys get nothing at all. Thankfully! Some restaurants realize the value of a good Chef; good staff and pay them well. Some restaurant owners take good care of their staff too. "happy staff= happy customers" is their motto. Infact the Kitchen and Housekeeping department in the hotels have to work the hardest because major revenue in a Hotel is from food and rooms. Food and rooms have to be made with perfection and as soon as possible, which is indeed a big responsibility. The service has to go hand in hand with good food, imagine your “Dosa” lying ready on the kitchen counter for 10 minutes but you get it late (read dead) due to delay in service.

For successful operations the whole team has to work symbiotically and trust me working in the Hotel Industry can be a whole lot of fun inspite of the long working hours and especially if you’re good at your work and you get recognized for it. Probably this is the only industry where growth (position & salary wise) depends on talent and not age.

Such talented Examples are Ashish Shukla, who heads Cinepolis in India. Rahul Pandit who’s Chief Operating Officer of The Lemon Tree Hotels, Chef Bakshish Dean Corporate Chef LiteBite foods, New Delhi, Chef Neeta Nagraj who’s now Corporate Chef with Jaypee Hotels was Executive Chef Taj Palace New Delhi at a very young age, Chef Sanjeev Kapoor who’s a well known figure. Budding Master Chef Judge Chef Kunal kapur, Chef Gaggan Anand who owns Gaggans in Bangkok (serving Indian food with molecular gastronomy) and is doing India proud, Chef Manu Chandra who heads Olive Bangalore and Mumbai, Vijay Dewan at The Park Hotels, Sharad Puri, General Manager at The Trident Chennai, Chef Saby -Oilve and ai,  Deepak Ohri -CEO Lebua Hotels, Tejpal Uberoi at the Suryaa- New Delhi, Robyn Bickford & Manav Garewal at The Aman (won best General Managers in the world award)......

My list can go on as there are many more such talented people. I would simply end by writing, working in the Hospitality Industry is a great career and those who are smart, efficient and talented get recognized and move on. As a matter of fact some even become really well known and later have enough options to do on their own.

Cheers!

Life Behind The Glamour

The Hospitality Industry seems to be the fastest growing industry in the world creating more employment opportunities than most other industries. Has anyone ever wondered what must be the life of the people from the hospitality industry?

Follow my blog tomorrow to read more.....

RUPALI DEAN -TRAVELLER AND FOODIE: TRUFFLE HUNTING EXPEDITION IN ITALY’S TRUFFLE CAPITAL

RUPALI DEAN -TRAVELLER AND FOODIE: TRUFFLE HUNTING EXPEDITION IN ITALY’S TRUFFLE CAPITAL

TRUFFLE HUNTING EXPEDITION IN ITALY’S TRUFFLE CAPITAL

By Rupali Dean



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



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

BEFORE THE HUNT

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

THE HUNT

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

Published in Sunday DNA

A TO Z OF GOOD AND BAD EATING HABITS

• By Rupali Dean

An Apple a day, keeps the doctor away, is an age old saying,

We’ll talk here of eating habits some are bad and some are paying.

Breakfast, is the most important meal in the day,

Have it like a King, to keep stress at Bay.

Carbohydrates are in 3 main forms; sugars, starch and fiber; considered as brain fuel,

If formed at least 50% of everyone’s energy intake; the body is worth any jewel!

Depressed? Don’t Worry, Be Happy, for there is always a solution,

Eat a lot of whole grains, fresh fruits, vegetables, lean meat and cut down on Alcohol, tea, coffee and colas is the Magic potion.

Energy comes from food, which is burned and measured by calories,

So eat high-energy, low fat foods, exercise regularly and chill out to recharge your batteries.

Fats is a great topic for debate,

Fats make food tasty, but don’t fall into that bait.

Grapes are available as Green, red and black, are a rich source of potassium,

On the unwashed skin can be plenty of pesticides, so do remember to wash and eat them.

Hygiene is an important part of maintaining good health,

Check expiry dates, store properly, and cook in a clean work area, for health is wealth.

I scream, you scream, we all scream for Ice cream, an Occasional scoop will do no harm,

Remember to combine it with loads of fresh fruit and see the Charm.

Joint problems can be bad and could be due to low antioxidants in the diet,

Eat a lot of oily fish, as it is known to give mild relief, avoid obesity, and check that extra bite.

Kidney beans or rajmah are yummy with rice,

Undercooked can result in food poisoning, which isn’t really nice.

Lemons are rich in vitamin C, a squeeze on grilled fish, a tablespoon on the dressing,

But don’t overdo it as high acidity can harm tooth enamel, consume in a limit as its God’s blessing.

Migraine can be the common type or with nausea and vomiting,

Chocolate, cheese, citrus fruits and caffeine from the diet, one should be omitting.

Nuts are an excellent source of Vitamin E and are also known to prevent heart disease,

High in calories, peanut allergies are most common, so Darlings!! Do take ease.

Obesity is a result of lack of exercise and overeating,

Eat sensibly, exercise be it in the form of walking or swimming.

Pork is on of the leanest of all meats, cooking it properly should never be overlooked,

Trim all visible fat before cooking; cook thoroughly as there is risk of Trichinosis if undercooked.

Quinces are apple or pear shaped and are normally cooked before eating,

Thick preserve from France or Spain is great for treating.

Rice is a staple in most of the nations, available as Basmati, Arborio, Pudding, Glutinous, Jasmine and wild,

Also known to relieve cases of diarrhea and constipation mild.

Salt is essential to maintain the fluid balance of the body, and we add it for taste in our food,

High intake can cause high blood pressure, which can lead to a stroke or something that is not good.

Tea is the most reviving factor in one’s life, a mild stimulant, there’s nothing like a cup of tea,

Excess of anything is bad, tea can decrease the absorption of iron from food when consumed at mealtimes, believe me!!

Ulcer of the mouth is known to improve by gargling of an infusion of fenugreek leaves,

This sounds relieving as a sufferer normally peeves.

Vegetables if fresh are great for everyone for they provide all the essential vitamins, minerals and fibre,

They have no drawbacks; you can search the net at any cyber.

Water, can you imagine a life without it?

No, no never not even a bit.

X’mas cakes are really fun, even though they are high in calories and saturated fats,

Ingredients include eggs, sugar, butter or cream; surely they are also high in carbohydrates.

Yogurt can be made of whole or skimmed milk, tastes wonderful flavored or plain,

Calcium, phosphorus, boosts immune system, prevents bad breath, VOW there’s lot of gain.

Zizyphus or commonly known as Ber is known to purify blood and aid in digestion,

The infusion of its leaves is supposed to be used as an eye lotion.

HUNGRY TIDE:WATERWAYS OF BANGKOK

I have always been a huge fan of Thailand , especially Bangkok and the recent political crisis deeply saddened me. Food aside, the country’s beaches , climate and first-world infrastructure are enviable. And its famously welcoming , Buddhist culture, is the icing on the cake. So when I heard Bangkok is back to normal, ticket prices had crashed, free tourist visas were being doled out and five star hotels offered fabulous discounts, a family holiday was speedily fixed! We booked ourselves into Banyan Tree’s Grand club suite which came with many freebies including a limo pick up. In fact this is a reason I love Thailand: as an Indian I feel rich in this country, as its such a value for money destination.
After check in, our first stop was the MBK shopping mall which was buzzing with tourists and sales! Sated with shopping , we had a quick shower back at our hotel and headed straight for dinner to a brand new essentially Thai restaurant Bolan, that had been highly recommended by foodie friends.
Interestingly ‘Bolan’ is derived from the name of the owners, the chef couple, Bo and Dylan — but it also means ancient ! The couple trained under the acclaimed Australian chef, David Thompson at the famed Nahm restaurant in London’s Halkin Hotel, which is also the only Thai place to be awarded a Michelin star.
So obviously following their guru’s footsteps, they carried out extensive research into the cooking traditions of the Thai palaces, noting recipes, ingredients and presentation and re-created authentic , Thai cuisine that was in danger of being lost. The dishes indeed had a subtle flavour that is rarely found nowadays. My vote goes to the “salad of grilled banana blossom” , and “tom Kathi pla krob” or smoked crispy fish in coconut soup.
I was impressed by the rice choice as well. On offer was the 2008 harvested white jasmine rice from Yasothon province or a combination of white jasmine , pink and black rice from Buri Ram’s mid-year crop. Being a foodie family, we tried both and found they were equally fragrant, and delicious even on their own.
The next morning we set off from the Hotel at 7 Am for a trip to the Damnoen Saduak Floating Market in the Ratchaburi Province which is about 80 minutes from Bangkok. This place became world famous after it was used in a James Bond movie. It was here that Roger Moore zipped around in a boat evading crooks. Anyway, upon arrival at the pier we boarded the long tail boats and after a five minute ride through some not so scenic canals we arrived at the floating market.
We seemed to be one of the first people to arrive although there were already quite a few boat vendors paddling along the canal. Boats loaded with fresh flowers and wonderful handmade crafts and souvenirs , looked picture perfect. There were also boats loaded with colorful, fresh fruit and vegetables piloted by wizened old ladies in conical hats.

We were zapped by the sight of boats with charcoal braziers cooking succulent satays, woks frarant with delicious stir fries as well as deep fried plantains, breads, and shrimp. We tried some richly flavoured local delicacies too. After a short walk around the market we took a row boat to float about! At that early hour, the boat vendors selling fruit and delicious meals far outnumbered the tourist boats. After our enjoyable boat trip, I decided not to rush off but rather explore more of the area on foot. So, after a breakfast of rice kongee and fresh fruits, we wandered around taking pictures of the various canal side activities . We also went for a walk along Damnoen Saduak Canal. There were a number of paddle boats coming along this canal heading for the area where we had started our tour. After a good 3 hours at the floating market, we set off for to the Rose Garden. For lunch enroute we stopped at a roadside coconut stand. We tried something in which they take sap from the coconut flowers and boil it into a brown sugar and mix it in the coconut water...Delicious! We were also shepherded through a teak furniture centre which housed very talented carvers handcrafting teak into artworks and furniture. Lunch was an extensive buffet at the picturesque Rose Garden which was followed by a cultural show at the Thai Village . This performance included a Buddhist ordination procession, an elegant fingernail dance, Thai boxing, hill tribe dances, elephants at work and a traditional Thai wedding ceremony.
Back at the Hotel while our daughter Akanksha enjoyed herself in the pool, we had a much needed special massage — a one plus one free spa offer that also came with the Grand Club suite! What a treat for hubby and me. The Banyan Tree spa created the ideal setting for ‘balancing senses’ . The therapist gave us a firm yet gentle massage with long following strokes in special anti-stress oil. What a perfect ending to our day... This was our time – the rest of the world could wait!

TOP 5 JEWELLERY DESTINATIONS IN THE WORLD

EATING ITALY

My culinary sojourn in Italy started at a one-stop-wonder called “Eataly” in Torino, which was a destination in itself .I thought it was a great way to know more about the local culture by simply browsing around a well-stocked store!I found some of the best food and wine in Italy there, running the gamut from over 42,000 wine labels, delicious charcuterie and cheeses to fresh fruits and vegetables, meat and fish, hand-made pastas and biscotti which were beautifully displayed and systematically organized into sections.

I loved the “Sundries” area which was full of specialty food from the Piemonte region — and all of Italy and had on offer more than five aisles of local sweets including a semi soft candy called Gianduiotto , a cousin to the marvelous Nutella. In the mid 1800s when cocoa became scarce and expensive, locally grown hazel nuts were roasted and mashed into a cream as a substitute and mixed with chocolate!
I ambled through the best olive oils from each region in Italy, a fresh milk dispenser filled with raw milk from local farms and premium blends of coffee beans. I also learnt here that Torino has been the world’s top chocolate producer for years. I simply loved the cellar too where one could bring an empty bottle and fill it with wine from a huge glass jug. The store even had seven eateries, and a one Michelin Star restaurant — alas only by reservation — a café , a pastry shop, and a gelataria where I had the best gelato ever.
Had I more time on me, I would have stopped for a few cooking classes, more tastings and encounters with great chefs. A whole day was just not enough to enjoy this superior quality, artisanal, and value for money food of Italy under a one roof. If they had a place to sleep too, I would have never left! Why don’t we have such marvels in India yet?
A day later (after doing the tourist stuff in Torino) I moved on to Alba which is home to Italy’s slow food movement . No wonder I cannot spot a McDonald’s here! Alba is also the fount of noble wines made with the Nebbiolo grape (Barolo), and those exquisite white truffles.
After a short tour of the historic centre, I was in Alba’s local food market and it being a Saturday the place was in full swing. For me one of the most enjoyable aspects of travel is a visit to local markets. Sometimes discovering a pocket-sized market in a small neighborhood can lead to a treasured souvenir, or a rare local gourmet product. Either way it leaves me with vivid memories of the sights, smells, sounds and tastes of the local culture.
wandering through Alba’s wonderful and extensive outdoor market I found abundant vegetables, cheese, olive oils, cured meat, seafood and more. As I mentioned before the best white truffles come from Alba, so I found some — for a killer 5500 euro per kilo!. The shopkeeper kindly allowed me to sample a concoction of white truffle — infused with honey and mixed with Brie, he spread it on a piece of baguette. Decadent! A profusion of flowers were on hand as well, a colorful reminder of the importance of beauty in the lives of residents here.
Satisfied I drove on to Langhe hills, for panoramic views and more food and wine experiences. These hills are ancient, rich in visual and culinary pleasures. There’s loads to see: lovely little towns, beautiful scenery and vineyards, up and down the hills and valleys. The best way to explore is always on foot or a bike but failing that a car is essential. stopped for lunch at “La crota” , located in Roddi d’ Alba amid lush greenery and hills, as suggested by my local guide. This restaurant served regional cuisine and wine growers seemed very much at home there. There was also a wine cellar beneath the sitting area of the restaurant located in an atmospheric underground vaulted cave, beautifully decorated with paintings et all.

Young owner-chef Danilo and his mum rustled up a meal that introduced me to the true flavours of Piemonte cuisine, including such classics as “tajarin” which is handmade egg noodles with pomodoro (tomato sauce) and basil topped with a generous amount of shavings of parmigiana reggiano. The tiramisu was the pride and joy of Danilo’s mama, but another good bet was the lush strawberries dunked in sweet wine.
Needless to add, I washed down this traditional meal with copious quantities of red Barberesco wine. I also bought a delicious Barolo for just 20 Euros to carry back home ...Mama Mia, what more could I ask for in Italy...a surreal experience indeed! There can be no doubt; Piemonte is a region where you can taste the best flavours.
That, quintessentially, is the charm of Europe: there are so many places replete with homegrown attractions both culinary and visual that a traveller never tires of it. And everything seems to be geared for the enthusiastic visitor. There’s a lesson in this for India too!
Published in  ET Travel Delhi
 

MAD ABOUT MANCHESTER

My arrival in Manchester promised so much. The city was beautiful, the hotel in the heart of Manchester was lively with a nice indoor bar and a view overlooking a tiny market square, and the weather was gorgeous. Checked in on a Saturday evening, the city seemed to have a vibrant nightlife. The next morning I walked around the centre of the city and headed to Old Trafford, the home of Manchester United and the Imperial War Museum. The guided tour took me through the ground, the changing rooms and to the trophy room. It’s here I found out how important this great club is to UK, and indeed, world football. The stadium was impressively modern, which they keep expanding to a capacity, which is just shy of 76,000 now for a match. To go behind the scenes at Old Trafford, as this tour does, is a treat and is like being part of the club. By the way, I also got to sit in Beckham’s corner of the change room, where he used to sit.

The guides have a good sense of humour, though if you don’t like football, some of the jokes and history might go over your head.

This is a region that greatly rewards the visitor who grabs a map, not that you can ever really get lost in the ordered grid of roads here. So as hunger pangs struck, I caught a ride from Piccadilly to Bury. From Bury I stepped onboard the East Lancashire Railway for a journey back in time until the town of Ramsbottom (where my lunch reservation was).

This line, operated usually by volunteers, runs through the Irwell Valley along the edge of the West Pennine Moors to the town of Rawtenstall, and is so very Harry Potterish, more so with the Thomas and Friends engines and open cars for the special kiddies’ trains.

It was soon time to get off my steam engine journey and a short walk later I reached Ramsons Restaurant Lancashire, a small, intimate and very personable restaurant serving a modern British menu. I’d say it was a fantastic experience, decor was interesting and service very attentive without being intrusive, including the legendary owner Chris Johnston himself, who was very helpful. The wine list is exceptional and Chris’ knowledge is phenomenal.

Chris selects all the wine himself and is probably the only importer in the UK of his wines. The cooking is probably even better with a real flair for quality and precision. My scallops were excellent and the venison was succulent.

After wandering around in the local market, my last stop at Ramsbottom was at the chocolate café owned by baker and entrepreneur Paul Morris, and his wife Emma. On offer was a wide range of local and luxury European produce with a warm Lancashire welcome.

I ordered myself a real hot chocolate which was decadent to the core and a happy me caught the steam engine train back to town.

Published in The Asian Age on 23-05-2010

AT ANIAMMA’S FARM

Rupali Dean was treated to a traditional Syrian Christian feast when she visited an organic farm and spice estate in the backwaters of Kerala


KERALA is famous for its spicy and tangy cuisine as much as its scenic beauty; it isn't called God's own country for nothing. On a recent trip to Alleppey with my husband and daughter, I realised just how true that adage is...



We “discovered” Puthankayal Island quite by chance. Our boatman told us that it’s the last island to be reclaimed from the backwaters for agriculture and is therefore some two meters below sea level! The retaining dyke around the perimeter of the island keeps the lake water from entering the farm, apparently.



“One can take a tour and have a meal for Rs 1200 per person there,” he told us. The foodies that we all are, we simply had to go for it! What could endear us to this land more than a lip-smacking meal at Phillipkutty’s farm?



We were welcomed warmly by Anu and her mother-in-law Aniamma, with some chilled gingery lemonade in hand. Anu then took us around her family-run organic farm that produces oodles of coconuts, figs, tapioca, bananas, pineapple, guavas, cacao, vegetables and spices like nutmeg, pepper and cinnamon.



Previously Anu also had vanilla on her farm, but unfortunately fungal disease claimed all the creepers. A vanilla crop, I learnt, fetches money for its fruits (beans) as well as its stem and is in popular global demand. Seeing my enthusiasm for vanilla, however, Anu helped me get some from her uncle's farm…absolutely fresh and wonderfully aromatic.



After that wonderful tour, it was time for our lavish lunch which represented the best of traditional Syrian Christian cuisine. What makes this cuisine different from other Kerala styles is its non-vegetarian character. It can also lay claim to hoppers (idiappams), duck roast and the famed Kerala red fish curry. And, of course, that indispensible mate of the crispy-soft appams — stew.



It was a treat to share that sumptuous meal with the family in their dining room. We began our culinary sojourn with vazhapoo cutlets. These breaded patties were served along with a refreshing onion and tomato salad. Crisp on the outside, the filling of banana flower, potato and spices was moist and delicious.



Next came the famed karimeen or Pearl Spot fish. The taste of karimeen fried in flavourful coconut oil is quintessentially Kerala! With innumerable lakes, lagoons, canals and a network of rivers, Kerala's backwaters offer a treasure trove of fresh water fishe, and the Black Pearl Spot is prized for it’s irresistible taste.



But the highlight of my lunch were the Idiappams or string hoppers — amazingly light and fluffy — and Meen Moilee or fish cooked in mild spices and coconut milk. It’s an incredible dish of a million contradictions, subtly flavored to suit most palates.



Syrian Christian food is a mix of Portuguese influence, British flavour and Kerala tradition, they day. Thus, the food tends to be mild in spice terms and not too fiery for the taste buds.



Another dish I couldn’t get enough of was the Pineapple pachadi, whose balance of savory, sweet and tart flavours makes it a delicious accompaniment .On a more traditional vein on offer was a wonderful mix of other items like dal, "tindly fry, pappadams and lime pickle, perfect as accoutrements for red matta rice.



This type of rice is quite similar to brown rice because each grain retains its healthy outer bran layer. It is this rust colored bran layer which gives it its name. “Like all brown rice, red matta



has a lengthy cooking time and requires a ratio of 2:1 liquid to rice,” explained Aniamma. The robust, earthy flavor of the red rice also made it an enticing companion to the scampi masala.



Though I was full, as always I found space for dessert. I’d say the Ila ada was the perfect ending to our meal. This interesting dessert is made by spreading rice flour batter thinly on banana leaves. Then these crepes are either steamed or cooked on the griddle, and stuffed with a decadent mixture of jaggery and grated coconut. We had the griddle cooked version, which had a whiff of smoke from the banana leaves…Simply divine.


Publication: Economic Times Delhi;  Section: ET Travel;

ON THE WEST COAST

ON THE WEST COAST




• By Rupali Dean



Although it is a city, Perth retains some of its small town feel. There are relatively few high rise buildings and the city is spread over a large area. The harbour, teeming with sailboats, is particularly beautiful. My first stop was at the mint, which has an amazing exhibit of coins, gold bars and nuggets. There are some displays about mining, including a reconstruction of a miner’s camp, and I could also see the current minting operations through some windows. The tour concentrated on the mining camp exhibit and explained some of the nuggets they have. Highlight however was the gold pour, which is done hourly and you can see it more than once if you like. They melt down a bar and pour it into the mold. It's impressive to see the molten metal glowing because it’s so hot.

I also calculated my worth in gold, but will not tell you how much or you’ll know my weight, (as the heavier you are, the more your worth). After lunch at a nearby café, we wandered down to the Swan River which runs along the South of Perth and provides a picturesque stroll along its banks taking in the clear blue skies, sunshine. On the edge of the Swan River and dominating Perth’s waterfront are the Swan Bells which include the twelve royal bells of St Martin-in-the-Fields originating in London's Trafalgar Square, donated to Perth in 1988 to mark Australia's Bi-centenary. The Bell's are constructed within a stunning modern piece of architecture claiming to be the world’s biggest musical instrument.

Next morning, reached the neighboring and very scenic Fremantle on a cruise. Here we visited the Maritime museum, which is rather new and impressive, built over-top an old submarine base that was one of the busiest, after Pearl Harbor, during World War II. The centerpiece of which is Australia II, the boat that beat the yanks in the America's Cup in 1984. Next was a lazy lunch of “Fish and chips” at Cicerello’s by the harbour. I was about to feed some visiting Sea-gulls when the waitress pointed me to a sign which read, “Do not feed the gulls or they will S.O.Y” (shit on you)…saved on time, wasn’t I? On offer were also boutique styled beers, the ones that pop with flavour whether it is chocolaty, coffee flavored dark beers or zesty refreshing wheat beers. The crown jewel probably was the Little Creature Brewery right smack bang on the harbour where we went to later in the evening and I’d say even if beer is not your thing, then at least go for the super funky setting. The actual brewery doubles as a bohemian styled drinking warehouse and eatery. It’s very cool and is right on the coast. After a lazy lunch like a true Indian I spent a lot of time at the market which was quite interesting...fruit stalls, giftware and restaurants in a typical market setting except, and I was rather impressed that nobody was yelling, no aggressive selling tactics to get your attention...it was all rather calm and orderly. One of the best activities was our night time visit to the Fremantle Prison, which up until 1991 had been a working prison being established as a convict prison for all of the British rogues in 1859. We took a torchlight tour around the prison and disconcertingly it still had very much the feel of a prison rather than a museum which was not helped by all of the ghastly surprises along the way. They showed us various cells in the conditions they would have been in throughout the years. It was surprising to hear that they only had a bucket in the cell for a toilet right up to the late 80’s. The facility was also quite cruel by modern standards, but they only shut the prison down in 1991, which amazed me, because the cells were 2m x 2m.

We were also shown the gallows where about 40 something and at least one woman had been hanged. We came back to the prison the following morning for a tunnel tour as there is a network of underground tunnels used for supplying fresh water to the prison and surrounding area. Donning all of our protective clothing, we plunged down into the darkness, the labyrinth of tunnels was unending some of which we crawled through while others we navigated in little canoes. Next on my agenda was a visit to the beautiful Kings Park as well as a ride on the newly finished Perth Wheel. Sadly it was my penultimate day in Western Australia and after an amazing holiday down under, I had to embark on an exhausting eleven hour flight back home to be welcomed by tons of toil, work and yes the beginning of a tyrannical Indian summer.

Published in Asian Age

MY VISIT TO THE VINEYARD OF MIGUEL TORRES IN PENEDES

MY VISIT TO THE VINEYARD OF MIGUEL TORRES IN PENEDES






• By Rupali Dean



My trip to Spain could not be complete without a visit to the local wine region nearest to Barcelona called Penedes. I researched and signed up for a one-day tour of Miguel Torres’s vineyard complete with the winery visit & tastings, as well as lunch at “Mas Rabell” the family owned restaurant. My visit included not only a tasting of their higher end wines, but also a bottom to top view of their vineyards and viticulture practices.

A wine expert met us at the reception and took us around. After a brief presentation, we went into the “Tunnel of Seasons”, a stupendous Multimedia experience in honor of the vineyards. It was the contemplation of the wine through all the seasons and following the climatic changes, until the harvest and the transformation of the grapes into wine. Next was the Tour by a train through the vineyards, crossing the “Finca Mas La Plana” which has been their flagship wine since 1979 when, in its earlier manifestation as Coronas Black Label, it trounced an array of clarets at a tasting organized by the French foodie sages Gault Millau. The visit also took us around the facilities, and to the interior of the new cellar “Bodega de Vinos de Finca”. Inside I discovered an atmosphere as inviting as the wines themselves. I gathered on my tour that White wine production dominates with a variety of traditional grapes in use such as Parellada and with innovative wine making techniques over the last few years, new wines being created with Chardonnay, Riesling and other noble varietals are coming to the fore. (Take home produce is also available from their shop). I could see that the winery is one of the most modern (and biggest) there is.

Best was next, lunch at “Mas Rabell” along with wines to match and I can say that Chef Sergi Millet ( has worked under Ferran Adria of the “El Bulli” Fame) serves some of the best contemporary , fresh and thoroughly flavorsome regional produce; celebrating the link between wine and food . I was particularly impressed by wines such as the elegant “Fransola” , which matched very well with my Cream of Navarra Asparagus with a decadent fish cake in the centre, it couldn’t have been any better. My roasted Iberian Pork with apple sauce was a culinary Paradise along with the “Gran Coronas” which was Superb and a great wine. Though of course the star of the show was but of course the “Mas La Pana 2005” , lush, spicy wine with density of fruit and smooth tannins and very elegant….Great with Cheese.

Truly it is difficult to understand the history of Spanish wine in the past 50 years without speaking of the family Torres. Miguel has taken his wines and, therefore, the wines of Spain to the highest benchmarks of quality to the last corner of the world. Having said that, although there is so much to see and do in Barcelona, I’m glad that we spent some of our time taking this trip to experience the picturesque wine country.

published in Asian Age

POTS,PANS & TEST TUBES

WIZARD OF CUISINE- FERRAN ADRIA & MADRID FUSION 2009

WIZARD OF CUISINE- FERRAN ADRIA & MADRID FUSION 2009

By Rupali & Bakshish Dean

(The writer and The Chef)

Some of you foodies would know that the best restaurant in the world is a restaurant near Barcelona, Spain called “El Bulli” and We are sure most people would be familiar with Chef Ferran Adria a name synonymous with “molecular cuisine” and for those who do not know Adria is a Living Genius, a great icon of international culinary avante-garde and owns a 3 Michelin star restaurant called “El Bulli” in Roses (Girona) near Barcelona in Spain. The restaurant is operational only six months in a year (Mid June to Mid December) and bagging a table is like winning an Oscar! And to dine there is like watching a great theatre performance. Unfortunately we haven’t been yet successful in getting a reservation as the dates we plan to travel are always booked somehow.
A year and a half back I (Bakshish) purchased the book "El Bulli 1998-2002”, in which Ferran Adria has published his menus that he did during this period along with all the base work that went into producing the dishes, its detailing and evident hard work prompted me to try the techniques and search for the base ingredients required to work on food like a scientist and today after a year I am comfortable with a lot of techniques. After all this attending “Madrid Fusion” was always in my (Bakshish) mind and so we planned a trip to Spain especially to be a part of this. So Bakshish filled in a registration form (fee of 600 Euros) and enrolled himself whereas I (Rupali) being a Travel and food writer planned the itinerary for further down to Valencia (where the famed “Paella” originated) and Barcelona as well to make the most of the Spain trip.
At Madrid Fusion…Madrid turns Gourmet Capital of the world!
This is a World Gourmet Summit and plays host to high profile cooks. It happens every year in January and 2009 was the seventh consecutive year. This time round the audiovisual gastronomy provided the base for three big debates. Cinegourland – that dealt with exciting themes such as the futuristic restaurant, problems with hall service and high risk avant-garde dishes. Interactive debates accompanied the famous cinematographic screenings. There were also talks on “quality cooking on a budget” (great for crisis time) and of the most viable business models for today. There was space for play food, imagination and humour supplemented by culinary creativity. This year Mexico took the stage with five great stars demonstrating how its cooking has come into contact with modernity while respecting the code of its traditional flavours. And but of course Madrid Fusion also dealt with cooking with ecological awareness and a gourmet display along with courtesy lunches served by different Spanish regions.
Ferran Adria at Madrid fusion
Day two witnessed the most important debate “Cuisine and Science” Does it really go together? Does it really interpret as it should? Is molecular gastronomy the right term for the advancements in cuisine? These are all the most important questions that I (or any chef who studies and practices molecular gastronomy) have been seeking answers for and there it was on the stage being discussed by the most important cuisine experts of the century – Ferran Adria, Heston Blumenthal, Harold McGee, Andoni Luis Aduriz and Davide Cassi (Physician) Each of the participants discussed what they personally think of the term “molecular gastronomy” and ideally how it should be interpreted, the debate shed light on the continuous advancement (in both cooking and technology) in cooking processes and how slowly everyone has embraced them without any issues. The process of cooking is a scientific process where complex forms are broken down into simpler forms thus making the food palatable; a deeper study of these processes reveals that this same food with advanced applications can be further enhanced to create more curiosity or surprise for a consumer as he would not have witnessed that form, aroma, texture, taste and presentation before. Ferran concluded the debate by announcing that the term “molecular gastronomy” is misleading as one starts immediately connecting it with chemistry, molecular formulas, complicated apparatus, chemicals etc. thus distorting the understanding of this advanced cuisine. This he says is advancement in cuisine and should be completely viewed like that and it should be just termed “Gastronomy”. With this conclusion by the cuisine wizard I (Bakshish) was a happy man as over the years I had been making people understand it exactly the same way as it was meant to be.
Luck By Chance at C 24 a Tapas Bar at Barcelona
We were invited for Tapas at C 24 in Barcelona by our Spanish Friend Andres Jover who is the International Direct for a company called “Eat Out” which has about 11 Fast food casual eating out places across countries and Infact there is one called “Fresco” at Ambience Mall in Gurgaon and another one to open shortly at the Domestic Airport In Delhi. Tapas C 24 is a venture of Chef Carles Abellan, who has worked in “El Bulli” for six years with Chef Ferran Adria. Needles to add that the Tapas were extremely decadent and we recommend the Fried Anchovies, Fried Fresh Nevada Asparagus, Mc Foie Burger served with foie-gras mayonnaise , Patatas Bravas and the Spanish toasted tomato topped bread.Anyways as we ordered our Tapas, we see “Ferran Adria” entering with two of his friends and held our excitement so as to not bother the celebrity Chef though after he was comfortable we went over for a little Chat and some photo-ops and Thanks to Andres the conversation was a whole lot easier as he played interpreter really well!
Summing Up!
We are back in India a Happy couple, Spain was mesmerizing , for its amazing culture , history and the famed “Tapas” and “Valencian Paella” and more so because both of us got to meet one of our very Favorite Chefs.

MOLECULAR CUISINE AT KABLE'S SYDNEY

Kable’s at the plush Four Seasons Hotel exudes class from the minute you walk in (through the lobby’s sweeping grand staircase) until the time you leave. The rich carpeting, flooring of inlaid woodwork, chic off-white and earthy brown theme through the restaurant gives it a stark beauty. A culinary landmark in the heart of Sydney, offering the finest of modern Australian cuisine, Kable’s scores top on its unique cuisine (read molecular gastronomy in all of its dishes) and is a joy to discover for jaded taste buds. Kable's also uses the Sous vide (read slow) cooking method in most of its dishes. In a Layman's terminology "Sous vide" is the practice of cooking food at low temperatures in vacuum-packed plastic bags in a water bath. The Food cooked by this method looks firm and neat (read rawish) but absolutely tender and melts in the mouth and because nojuices have escaped owing to the plastic bags, the flavors remain intact, add a little garlic while cooking and it's simply delicious.
Coming to the food, to begin to savor the flavors we made a grand gesture with the quintessential “Pan Fried Foie Gras, Pistachio and Macadamia, Roasted Strawberry Puree, Transparent Chicken Penne” ($42), the roasted strawberry puree adds a twang to the flavor and the chicken Penne is superbly done- a bite of molecular heaven as it’s not pasta but Penne made out of chicken consommé. This was just very, very good cooking: intense, and obtusely original, in the sense that it’s not rooted in history or region or culinary orthodoxy or fashion. Another starter we tried was the “Seared Scallops, Toro, Pickled Ginger Caviar, Ponzu, Coriander Cress and Powdered Sesame Oil” ($28), the classic viand scallops in flavorful Ponzu (citrus based sauce) are superlative and I must say that the pickled ginger caviar is the epicurean apogee of molecular cooking, delicate and wobbly and they popped like balloons in my mouth to reveal a juicy center - intense, fruity and the type you'd want to drink directly from the bottle. My glass of pinot Gris pike and Joyce ($11) was excellent with my meal. Kudos also for the “Soft-Cured Ocean Trout, Smoked Sour Cream, Baby Radish, Fennel and Seaweed Salad” ($25), an exquisite concoction with an airy smoky flavor. Ever so willing to experiment “Chef Justin Baziuk”, thrills with offerings like this clever pan roasted one “Pan-Roasted Venison Loin, Beetroot Jam, Hot Chocolate Ice Cream, Cocoa Soil and Roasted Almond Butter” ($42), the combination is beyond compare. Recommendations also go for the “Braised White Rabbit Pappardelle, Tarragon, Peas and Truffle” ($ 30); the Pappardelle has a flavor so unique and distinct and marries well with the tarragon. All your other senses are abruptly awoken and you taste the food like you have never tasted it before. It makes you rethink everything.You may also go for the Degustation menu as the varied mix ensures all your taste buds are awakened to robust glory. I’d suggest share your desserts as all are gratifying running the gamut from Sunny side up looking mango and cream combination (I’d say the tastiest molecules ever) or the liquid nitrogen chilled ice-creams. However my vote goes all and all out for “Liquid Centre Brillat-Savarian Panna Cotta” ($ 28) Summer Vegetables & Buttered Brioche, its melt in the mouth tender and decadent to the core. I’d simply put it this way Food on paper is only ever an approximation of food in the mouth and this one was a sensual enjoyment.
The Service –efficient and professional, yet witty and engaging-is clearly some of the best you’ll find in OZ.It sure was a fun eating meal while forgetting a new understanding of the way food behaves. Reservations are advised and if you’d like to get behind the scenes for a unique culinary experience i.e. the chef's table ( Pax 10-16), remember it is offered on Tuesdays to Saturdays from 7:00 pm wherein the chef creates a personalized five-course menu, each course expertly paired with wines from their extensive wine list. The Head Chef Carl Middleton's also takes you on a guided tour of the kitchen, including chocolate tasting in the Chocolate Room.
I couldn’t help applauding the Chef for the food he made and as a kind gesture from the restaurant chef I got to tour the kitchen and learn some liquid nitrogen cooking. The chef gave me some bread croutons and when I dipped one with a tweezer like equipment Voila it froze in a second.

72 HOURS IN COLOMBO- MAN'S WORLD -MAY 2008 ISSUE

THE NEWLY LAUNCHED MENU AT OLIVE BEACH BENGALURU IS DEFINATELY WORTH A TRY

OLIVE BEACH, Bengaluru

Olive Beach Bengaluru embodies the spirit of the Olive brand and yet defines its own unique style, Capturing the essence and magic of a Mediterranean beachside. Located off the busy Richmond Road in the heart of India’s Silicon Valley, it is tastefully hidden behind curtains of greenery in a villa converted into a chic glamorous Mediterranean restaurant. To complete the perfect meal, Olive Beach's exclusive wine list of hand picked international and indigenous wines complements the innovative cuisine and provides an elegant atmosphere for a relaxed evening.

Ask For!
The new menu at Olive Beach is a truly gourmet experience. Fresh flavors and herbs unite with ingredients sourced and skillfully prepared from gastronomic styles of the Mediterranean coastline. Various new appetizers, an exhaustive selection of both vegetarian and non vegetarian entrées, some interesting pastas and risottos and innovative signature desserts pepper Olive Beach’s new menu, catering to the forever evolving, discerning, Bengaluru palate that appreciates different and new tastes. While the essence of Olive remains, its translation in this new menu is indeed exceptional. Recommendations go for the “Pan-Seared Foie Gras”with a fig, prune and dry fruit chutney and a port reduction. Another must try is the “ Tea Smoked Duck Breast” - sliced Duck Magret served on pressed pastry, with smoky eggplant, wild mushroom duxelle, with a delicious pepper and pineapple marmalade. Vegetarians may order a “Three Cheese Flan” – baked with brie, parmesan and ricotta served with a warm grape and Aragula salad and a hint of sweet basil oil and tomato pesto. Indulge in an “Imam Bayild” - the reinterpretation of a Turkish classic which comprises baked baby eggplants, stuffed with stewed vegetables, tomatoes and feta served with a prune and nut rice, and yoghurt dill and cucumber sauce. “Pan Roasted John Dory” served with tossed vegetables and a Meyer lemon and mustard sauce and parsley puree or the “Slightly Smoked Maple Glazed Salmon” served with organic jasmine rice, white asparagus, haricot beans and a fragrant coconut béarnaise, are must tries for those who love fish. The intricate Lemon Four Ways with lemon custard, lemon sugar, lemon cake with praline ice cream and lemon tuille is definitely worth a try. The Olive Beach Larder offers one of the finest selections of cheese and meats that can be sampled through platters, and also purchased by weight for take away.

MY BEST DINING EXPERIENCE WAS AT MALDIVES

DINING AT SONEVA GILI RESORT & SIX SENSES SPA
LANKAN FUSHI ISLAND, NORTH MALE ATOLL, REPUBLIC OF MALDIVES

By Rupali Dean

The creative skills of the food & beverage team sure provide one with an unforgettable experience. The style of food at the resort caters for all requirements and they place a strong emphasis on cuisines of both past and current trends. The multi-national brigade of chefs’ at the resort work as a team to produce a combination of dishes that allows east to meet the West in culinary terms. I noticed that every effort is made to find ingredients of the highest quality and have them delivered to the island as pure and fresh as they might have been served at their place of origin. With the organic vegetable garden, they compliment all menus with the freshest possible leaves and herbs. Also I guess they benefit from the abundance of fresh fish available in the Maldives.
To compliment the dining options, on offer is a wine list with an international content that covers many recognized and some unrecognized, wine producing countries in both hemispheres. This mixture of new world wines and French classics offers one the opportunity to fulfill the dining experience despite both cultural and climatic challenges.
I think the team looks forward to exceeding your expectations, and I wish there are more places like Soneva Gili Resort & Six Senses Spa. All in all Thumbs Up!

DO CHECK OU THEIR WINE CELLAR DEGUSTATION MENU…………………
Tapasfeaturing our Spanish Iberian ham selection2006 Godello, Guitian, Valdeorras, Galicia, Spain
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AppetiserChilled almond and garlic soup with tuna tataki
N.V. Comte Audoin de Dampierre Grand Cuvée Brut, France
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Fishermans CatchSaffron and orange infused crustacean risotto with prawns and scallops 2004 Bourgogne Chardonnay, Lucien Le Moine, France
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Earth and SeaLobster and roasted chicken breast with fennel ravioli and Bangladeshi spinach2003 Bourgueil, La Coudraye, Yannick Amirault, Loire, France
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Refresh the palateLychee sorbet
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From the cheese cellarSelect your favourite cheese from our gourmet cellar 2002 Syrah, Havens, Hudson Vineyard, Carneros, USA
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A Sweet Ending
Thin sliced Mango roll with coconut chutney, Mango and coconut sorbet2000 Domaine Léon Beyer, Tokay Pinot Gris, Vendanges Tardives, Alsace, France
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Tea or coffee with petit fours


FAST FACTS

Mailing address
2nd Floor
4/3 Faamudheyri Magu
Male, Republic of Maldives
Tel: + 960 664 0304
Fax: + 960 664 0305
reservations-gili@sonevaresorts.com
www.sonevaresorts.com

VIRGIN ENCOUNTER

SYDNEY HARBOUR BRIDGE CLIMB

“I Climbed It”
By Rupali Dean

“Do climb the Sydney Harbour Bridge in Australia” Briefed a friend .I was really nervous of heights and somehow got the feeling that I’d fall into the water or the bustling road but I was told that the Bridge Climb has helped thousands of Climbers overcome their fear of heights (also known as Acrophobia). “For the duration of the Climb, you will be attached to a static line on the Bridge, ensuring you feel safe, secure and comfortable at all times”, said the guide. So after all pep talks I decided to go for it.
The staff took about an hour prepping us by walking us through all the equipment and practicing climbing the ladders and walkways one would encounter while on the bridge. Trust me they do a wonderful job of relaxing even the most nervous of clients (read Rupali) .The climb itself is much easier than I expected. The only real physical challenge is when you climb 4 ladders from the base to the beginning of the actual span. Though my brain had me more concerned than my body should have been! Its was like climbing a 10 foot ladder, taking a step to the side, climbing another 10 foot ladder, etc., until I managed to climb all 4 ladders. Once I got on the span, the width of the pathway was 4 feet, and Thankfully I could not see directly below me. Thanks for all those Hours in the Gym the climb was not a physical challenge. All ages can do it, and it's a great experience! Truly Nothing can match that feeling of personal achievement I gained when I overcome my fear of heights as I climbed 134m into the sky on top of the world’s largest steel-arch Bridge In Sydney and I have a certificate to prove it.

GURGAON PLUS (TOI)- 26 APRIL 2008