FARM TO FORK

Farm to Fork as a concept is a relatively new trend in India, but it is worldwide and growing. That said, it is as old as time.

A few months ago I visited the ‘Phillipkutty farm’ in Allepy in search of Vanilla and went in for a tour with Aniamma who explained how orchids are grown and most importantly pollinated. She walked me down to the shade houses on the farm and pointed out various plants along the way which were home to many new baby orchid plants. She explained that patience is a necessary trait for vanilla farming. Plus, it is incredibly labour intensive, the vanilla orchids are pollinated one by one by hand, which is why vanilla is so expensive. The tour came to an end with a delicious home cooked Syrian Christian meal with many ingredients from her farm which left me thinking! The meal was decadent and tasted so fresh and to my joy I discovered that more and more chefs today focus on seasonal produce and supporting local farmers.

THE EMERGING INDIAN TREND

Kitchen Team at the Renaissance Hotel, Mumbai

Most restaurants now offer menus inspired by a myriad of seasonal ingredients and international techniques. While polished local ingredients are a rarity, Chefs are now feeling strongly about supporting local and as such, frequent the market multiple times weekly to pick what’s ripe and to standard. Some restaurants even practice a “No-No” list and aim to offer the best selection and quality of Food and Beverage to all guests. Any resources that are endangered or mismanaged; genetically modified or ill-treated are not served, and are added to the list. Free range meats are used; the majority of vegetables are grown on the site itself and are 100% organic. Television is another media which creates awareness and Chefs are being featured on food shows creating and discussing this epicurean revolution.

 “Sustainability and nutrition are becoming key themes in Bangalore, with the increased popularity of Fine Dining stand-alone restaurants like Caperberry, Fava, Tatva, Shiro, etc. Micro-Breweries like the Biere Club, Toit, and Left of Centre”, shares Abhijit Saha, Founding Director and Chef- Caperberry and Fava

Roasted Beet Salad at The Table, Mumbai

Avant Garde Hospitality. At “The Table” in Mumbai chef Alex turns out a globally inspired menu which reflects his collective experiences and changes daily depending on availability of the best produce. It has influences of the San Francisco style of cooking which is translated through sourcing fresh local ingredients and ensuring each dish is distinctively unique in flavour and texture.

Herb garden at The Renaissance, Mumbai

“The idea behind of having an in-house “Chef’s Garden” is to provide the guests with nothing but the freshest of ingredients grown and supervised by the team of Chefs, to incorporate the all organic vegetables in the restaurant menu. The concept goes well with one of the core values of brand Renaissance – being Indigenous, to be self – sustained, green and local. For the Chef’s Garden the hotel has specially sourced black soil from Pune. The garden produces Iceberg lettuce, Curled lettuce, Red lettuce, Red cabbage, Brinjal – 3, 4 varieties (white, round, long), Carrots, Radish round, Celery, Eggplants - 4 varieties (Thai, oblong etc.), Beans, Tomato cherry, Tomato pusa red, Sweet peppers, Hot peppers, Lemon grass is grown in the farm along with exotic flowers like Flower Nasturtiums (Tropaeolum majus) and Exotic candy. The fresh produce is used in the restaurants of the hotel - Fratelli Fresh, Emperor's Court and Lake View Café. The garden is a size of 2 basketball courts but the hotel will soon expand the space because the demand for the organic produce is over whelming and the hotel plans to produce more fruits and vegetables in house to offer the guests the best in the city”, says Surjan Singh Jolly, Executive Chef at the Renaissance Hotel and convention centre Mumbai.

Chef Saby of Olive

At Olive Beach and Mehrauli in Delhi Chef Sabyasachi Gorai launches a Farm to fork menu every winter, which he feels “is an initiative to offer the freshest local produce to our customers ensuring your meal is as natural, as organic as it can be. It’s also a step towards providing sustenance to the local farmers. This menu's ingredients are sourced from local farms and are almost all organic. This also reduces carbon foot print for transporting produces from far off places. Also it boosts economy of the local farms”, says Saby.

Chef Shaun kenworthy

 “Understanding more about our food, how it tastes and where it comes from makes the act of eating all the more pleasurable. There ought to be practical lessons in school which are as integral as a music or dance lesson wherein children are taught to gather fruits for example strawberries Guavas or whatever. Together, in a much-needed exercise for all ages, they’re learning exactly where our food comes from, how it gets onto our plates, and why eating locally grown vegetables and fruits even if that equates to sweet tooth-friendly strawberry shortcake is the first step in global salvation”, says Shaun Kenworthy a senior chef consultant based out of Kolkata.

SUTAINABILITY AHOY!

As for me my dream cuisine experience would be a visit to the local market with a Chef at buying fresh ingredients followed by a cook off and lunch at his restaurant. There would be no menu, just what the chef decides to cook each day from the freshest market ingredients. Trust me, at a time when organic and fresh are the words on every foodie’s lips, my dream never seems more modern even if the recipe is centuries old. It did happen for me in paris ....a yummy gourmet meal cooked by chef cyril in paris!

Chef cyril at cuisine attitude, Paris

 published in The Man

DINE LIKE THE DANES

Copenhagen of late is best known for its New Nordic cuisine and ‘Noma’ voted the world’s No 1 restaurant for the past two years in a row, which is creating a buzz across the world! That said, before Chef Rene Redzepi made foraging haute and served ants as a starter, the city’s restaurant scene boasts of many Michelin stars and is also home to serving Innovative and top class cuisine , making it one of the most exciting culinary destinations.

 

GO OPEN IN COPEN

Smorrebrod galore

What caught my fancy were the gorgeously decorated open faced sandwiches called ‘smorrebrod’. Interestingly it dates back to the 19th century, when the city’s elite spruced up the traditional working class lunch. Basically it is a dark, sourdough based rye bread smeared with creamy butter and hidden under toppings of your choice. Toppings run the gamut from eel, boiled eggs, and chives to combinations of avocado, roast beef and mustard. There are endless varieties and all look beautiful and taste creamy and crunchy. As for me, I checked out ‘Told & Snaps’ which I was told has one of the largest selections in the city and true enough not only there was a huge variety but they were innovative, fresh and superlative. My vote goes all out to the curried herring, and roast belly of pork with red cabbage...Simply divine! One can have them with wine, but as this is true local cuisine I paired with ‘Snaps’ aka Danish grain alcohol. The panelled walls and gilt framed pictures made for perfect setting for a memorable lunch.

BY THE WATERSIDE

Nyhavan

Air quality encourages walking, so that’s exactly what I did, through ‘Hojbro Plads’ with its many outdoor cafes surrounding the famous Stork Fountain moving on to the colourful and touristy ‘Nyhavn’ which is also known to be the longest bar in Europe. I couldn’t help but admire the colourful 18th century houses, hotels and restaurants reflected in the canal below. The cafes are on the side of the colourful buildings so when I sipped my cuppa I was a part of the scenic view too. The area buzzed with tourists, sipping their drinks and enjoying Danish food. I could see locals get takeaway food and sit on the edge of the canal looking back to enjoy the view.

NEW NORDIC CUISINE

When I first heard of New Nordic Cuisine, pickled fish, potatoes and meat balls in Gravy came to my mind, but if you are dining at ‘Noma’ think again, it’s much more than that. Using local, seasonal produce in innovative ways is the cuisine all about. No more olives, oranges, exotic fruits etc. instead attention is given to musk ox, fruit and water from Greenland, cod -fish, lamb, sea-weed and wild berries from Iceland and herbs from Danish forest beaches and so on. At the summer Olympics, Chef Rene Redzepi caused a stir by serving live, lemongrass-flavoured ants at his London pop-up.

Chef Rene Redzepi

 

This vision proved successful indeed as ‘Noma’ today is the best restaurant in the world as per the Michelin guide. While walking outside ‘Noma’ I found a standalone houseboat where I was told by some locals that young, enthusiastic cooks and academics spend their days experimenting with things like seaweed, pine needles, lichens and insects and they are happy to share their findings with anyone who’s interested. One of the protagonists of the New Nordic Movement is also Claus Meyer; his restaurant ‘Radio’ has earned rave reviews as well. Other restaurants worth trying are ‘Relae’ and ‘Manfreds & Vin’ on the hip jaegers brigades and ‘AOC’ situated on Kongens Nytorv. All in all the New Nordic is a movement driven by two terms local and healthy, which can get tricky when the growing season is just June to August. Hence the ocean takes on added importance, as do wild game, root vegetables and cold-climate berries.

ON THE GO

popular street food

My actual mission for the day was to eat some ‘herring’, one of the great delicacies of Denmark. Basically they take a preserved herring out of a barrel, slice it, take out the bones and cut off the head, very tasty, though these stalls always seem to be so crowded that it takes a while to get your herring cut up. I had mine with gherkins and onions…it was decadent to the core. ‘Hotdogs’ on the streets are still quite popular, being a takeaway style rooted in Danish culinary tradition. The polser aka sausages are quintessentially Danish and polser wagons are peppered around the city, making it uber convenient to grab and go a snack. The hot dog sausage is steamed, then grilled and the bread made from leaven and rye is warmed in either an oven or a toaster. And I said yes to everything the vendor asked including raw onions, fried onions, ketchup, cucumber salad, mustard and even remoulade, in one word wow!  I also came across many ‘pancake’ stalls, hot sellers being sugar and butter, though I would recommend the one with ham & cheese or if you have a sweet tooth try the one with chocolate sauce and whipped cream.

 

TRAVEL PLANNER

Best Way to Reach- Emirates has a direct flight to Copenhagen via Dubai. It is the cheapest and the quickest way to reach from India. A good idea is also to stop at Dubai enroute to make the most of your trip. Fares may vary; check on www.emirates.com while making a booking.

Visa & Currency- Indians require a Schengen Visa to enter Copenhagen and the currency used is the Danish Krone and 1 DK equals to approx. 10 INR.

Dialect- Danish is the predominant language, while English is widely spoken.

Best way to Move around- The most efficient way to move around is by foot or a bicycle. The city is completely flat and has an impressive network of cycle paths and dedicated bicycle traffic lights.

 

Best Place to Stay- Radisson Blu Royal Hotel, a premier designer hotel is ideally located across from the city’s main train station, and is a short stroll away to the Tivoli Gardens and Stroget shopping district. Hammerichsgade 1
Copenhagen, V DK-1611 Denmark. Tel: +45 3342 6000

Must Try- Kiin Kiin, the World’s only Michelin starred Thai Restaurant.

 

published in TLF

BUSH CAMPING IN TORONTO ZOO

Every parent has a dream holiday that comes rewardingly with a lot of energy and hard work, but increasingly we are all seeking to bond with our children…! Bush camping in the Toronto zoo with my daughter my dream easily transformed into holiday reality!

My daughter Akanksha (16) is really into wildlife and researching animals at the moment and I like to experience different cultures and try different things- so Toronto Zoo was perfect for us. When planning the itinerary I tried to mix up activities to keep things interesting for both of us and gave my daughter certain travel responsibilities along the way such as working out exchange rates, learning new foreign words and being in charge of her own luggage.

Our suburban safari began when we pulled up in a cab to the Toronto Zoo’s administration building sharp at 4:00pm as per the rules. My daughter and I stowed our luggage at the rear of the zoo mobile, (a zebra striped trolley which wound its way up and down carrying passengers), along with the school group and teachers who were camping with us.

 

Vacation adventure began with a guided tour of behind the scene activities. The best part was that these animals didn’t seem to mind that one has invaded their habitat (as long as you don't get too close though). You’d be glad to see them lie down, because this means they are comfortable and not threatened. We passed the massive building where thousands of custom meals are prepared daily for the hundreds of different species of animals before zipping past the infirmary where animals receive specialized care when not on exhibit.

Finally we reached the bush tent ground; each was pitched atop a sturdy wooden deck. Akanksha ran into our assigned tent to explore the interior. Clean and dry the tent was spacious, with two comfortable cots. We soon settled into our African-style canvas walled lodges, literally just a few steps from a private viewing area overlooking the African Savannah where several species of African animals roam freely.

Akanksha introduced herself individually to around 20 students, promptly forgetting everyone’s names, but was relieved by an honest warm welcome by all. I was glad to see Akanksha making friends with the school group while I made friend with the teachers.

 

We followed directions to hide our toiletries in the provided baskets so as to discourage any wildlife from paying us a midnight visit. The first order of business was a tour of the zoo’s African Savannah region. It was awe-inspiring to meet the elephant keepers and going behind the exhibit into the elephant’s night house as the giant pachyderms roamed the outdoor exhibit. We also spotted some zebras, masi giraffe, warthogs, Kudu, marabou stork, olive baboons, ostrich and sable antelope along the way. This was followed by a visit with the giraffe keepers and capped off when the children got a chance to toss apple chunks to the hyenas. Soon it was time for dinner at the Simba Safari lodge, pasta, milk shake and ice-cream sandwiches!

 

A visit to the Kesho Park ranger station (mock) was followed by a night-time scavenger hunt (water conservation trivia game). We had to literally run around the zoo’s vast African region, but truly enjoyed the unique opportunity of observing very different animal behaviours at night. Being at the zoo in the night was an entirely novel experience. We felt miles removed from the often pedestrian experience of taking in the zoo during the daytime. The low rumble of the lions could be heard long before their pen came into sight. It was amazing to watch the hippos playfully splash each other in a deep pool of muddy water. Before signing off to bed, we gathered around the campfire, roasting marshmallows and listened to the story of why the giraffe has no voice. 

 

Akanksha loved the unspoilt close to nature feeling of the place. It sure was fun as I had the opportunity to sit beside a singing wolf pack, to hear lions in the night, and to see my daughter’s face light up.   Overall, I do think camping is safe if you abide by the rule of staying inside the tent at night.

Early the next morning, with the theme song from Disney’s The Lion King blaring, we literally stumbled out of our tents and assembled at the Simba Safari lodge again for a cup of coffee and croissants. Then we headed off for another hike to the Canadian Domain. Here we saw lynx, arctic wolves, grizzly bears, moose, elk, bison, mountain lion and lots more.  After breakfast with the bees, it was time to gather up our belongings and bid goodbye. “The zoo’s different at night,” exclaimed Akanksha happily as we headed back to downtown Toronto. Indeed it is!!

 

CAMPING TIPS

·       Once you have your tent up, sprinkle talcum powder around the perimeter of the tent to keep the ants out.

·       Camping is an adventure and not a ‘bring my usual kitchen to a campsite’.

·       Tire as much during the day, so you sleep well.

·       Don’t forget the mosquito repellent.

·       Enjoy!

 

FAST FACTS

Toronto Zoo, 361A Old Finch Avenue, Toronto, Ontario, M1B 5K7
Phone: 416-392-5929
Email: tzwebmaster@torontozoo.ca

Cost for the Serengeti Bush Camp: The price per person for youth groups and adults is $76 (taxes and day pass to the zoo included).

 

·       BEST WAY TO REACH- Fly from Delhi to Toronto via Brussels with Jet Airways. Most economical and the shortest route. You can carry 2 bags of 23 Kg each even in economy class.

·       BEST PLACE TO STAY- The Fairmont, Royal York, 100 Front Street W, Toronto, Ontario, Canada, M5J1E3. TEL (416) 368-2511.E-MAIL royalyorkhotel@fairmont.com .It is close by financial and fashionable shopping districts, major attractions, and world-class entertainment venues.

Published in Food & Nightlife

A DAY IN LISBON

 

As I arrived in Lisbon on the shores of the Tagus River, I was mesmerized by the city rising gracefully and serenely against rugged surroundings, shaped by the presence of seven hills. As I walked on the pavements, with stone mosaics in patterns of black and white I was instantly in love with the city.

 HISTORY GALORE

The two beautiful structures of The Discoveries Monument and Belem Tower are located right next to the Tagus River and at Discoveries Monument not only was I treated to an amazing 360 degree view of the city and the surrounding area, I also learnt the history of the Portugal Capital all in a single stop. At the tip of the monument there is a statue of Henry the Navigator looking out on the Tagus River. Flanked on either side of him are the statues of Ferdinand Magellan and Vasco da Gama. Later I took an elevator up to the top of the Monument with a few stairs to get to the roof. The great mosaic map in front of the Monument is huge! Belem Tower used as a fortress in olden times was no less spectacular at a perfect location to fend off any enemy. As for me I was awe-struck by the Renaissance style architecture. I then walked across to the monastery on foot. The building itself is stunning and uses the Gothic style in a unique way. Inside, I saw the tomb of the explorer who first discovered India, Vasco de Gama!

CASA PASTIES DE BELEM

Foodie that I am, I had to make a stop at the No 1 rated egg tart place in town, in spite of many bakeries mind you in Portugal who have developed their own, local interpretation of this kind of tart. History has it that a little before the 18th century, Catholic Monks at the Mosteiro dos Jerónimos of Belem, created this creamy dessert. As I stood in the serpentine queue outside I was happy to discover that the service was swift, and I moved along the line very quickly. Greedily we ordered 4 tarts each and made ourselves comfortable on the table. They were decadent to the core with a warm (just out of the oven), light crispy pastry shell enclosing vanilla scented mouthful of custard which was luscious and one can choose to sprinkle it with cinnamon and powdered sugar. I have a huge appetite, but couldn’t finish more than three and trust me they are hands down the best custard tarts one can ever get. Definitely worth the wait…!

FEIRA DE LADRA

By now I was quite exhausted with walking and my calves ached. To my joy I found these quaint yellow trams which take you along most routes, it wasn’t just historical but exciting as well! So I took No 28 and as I headed towards the Campo de Santa Clara, in the funky Lisbon suburb of Moorish –influenced Alfama district, I could see white spires of Igreja de Sao Vincente de Foran monastery and the white dome of the National Pantheon, the Church of Santa Engracia. Nestled happily between these two iconic Lisbon monuments, I found the Largest and the oldest flea market (in existence since the 13th century), Feira da Ladra which literally translates into ‘the thieves market’ and is a great place to see the quirks of the city unleashed. Tourists and locals alike flock here every Tuesday and Saturday mornings. Tiles, ceramic works of art, candle sticks, carvings from former Portuguese colonies in Africa, white lace from Tunisia, African masks, Handmade toys from Porto, clothes, shoes etc…you name it and they are all here at a bargain price. What caught my fancy were the painted roosters, symbol of good luck to the Portuguese and also make for excellent souvenirs. Needless to add, I bought a big back one home which now adorns my living room. By the way, before you ask…let me confirm…thieves out here are not welcome!

 TIME FOR MUSIC AND DANCE

It was impossible not to want to listen to Fado, the local songs of the Portuguese. There were special restaurants termed Fado houses all around that played this, include a Folk dance performance with dinner in just 50 Euros at Alfama and are known to be the most original. After our meal was served (read large portions of delicious seafood that characterizes Lisboan cuisine), the lights were dimmed, there was silence and four men softly began playing their Fado guitars which were beautiful, round-bodied string instruments. A man from the audience stood up and began singing a slow, emotional tune. Other singers in the audience took their turns, performing about three songs each. Derived from the Portuguese word for ‘fate’, this urban folk music is both hauntingly beautiful and authentically rooted in the real world. I found it quite like an Opera. I may not put on Fado music when I go back home or in my car, but sitting there in that location, with those fantastic fadistas was a great experience at the Parreirinha de Alfama. I absolutely enjoyed my extra-large glass of Port and the rhythm of the night ….what a great way to end my trip at this enchanted land only regret is that I could not take picture owing to the low light!

 

FAST FACTS

Best Way to Reach- Emirates has a direct flight to Lisbon via Dubai. It is the cheapest and the quickest way to reach from India. A good idea is also to stop at Dubai enroute to make the most of your trip. Fares may vary; check on www.emirates.com while making a booking.

Visa & Currency- Indians require a Schengen Visa to enter Portugal and the currency used is the Euro. 1 Euro is equal to approximately 65 INR

 Publised in TLF Magazine

SAUCE IT UP!

A well made sauce enhances the flavour of any dish which is congenial to its ingredients and is either hot or cold in a runny form, can be used in the cooking or served along! That said we talk here about a few sauces that are a must have for any stylish kitchen

FRESH TOMATO

Before getting into a debate whether the Tomato is a fruit or vegetable, let me tell you that using fresh tomatoes always makes the best sauce. Look out for tomatoes which look fleshier (they will have less seeds), chop them finely, season with salt and freshly ground pepper or fresh green chilies and add to it the usual suspects i.e. olive oil and garlic, absolutely classic. But with a drizzle or loads of butter, it’s another thing entirely….and if you throw in some fresh basil …Voila it will enhance the flavor of the tomatoes! If you have more time on you the best is to roast tomatoes and garlic in the oven and trust me the result is incredible. Add to your pasta, dunk your bread or pour it over your head (just kidding)….Whatever seems right!!

FRUIT COULIS

Hang on…coulis is not just strained fruit purée with sugar; it can be made savory too with tomatoes or bell peppers. The method of mixing, sifting, straining and freezing can be applied to most fruits. Wash the chosen fruit and remove the stalks. Put the chopped fruit into a pan and add about half the amount again in sugar. Warm gently and stir constantly, trying not to break the fruit. When the sugar has dissolved into the fruit juice, take the coulis off the heat and let it cool, strain and put it into the fridge…simple isn’t it? The easiest way is to blend the fruit and icing sugar in a food processor, strain for seeds and chill. I personally like to make ice-cubes of coulis, by pouring it into moulds and leave them overnight in the freezer and next day I put the cubes in a bag, back into the freezer and use it whenever I want.

CHOCOLATE

What I like about chocolate sauce is that you can add it to coffee, drizzle it on ice cream, top up pancakes, add it to smoothies, milk shakes, puddings, mix it with yogurt, with cakes etc. And to be honest it is rich and satiny, oh so chocolaty and gorgeous, and it takes less than five minutes to make. In a small pot over medium heat, stirring, bring the about 1/4th cup of milk and cream each, a tablespoon each of unsalted butter and sugar to a boil. Turn off the heat, add in approximately 3/4th cup of chocolate, leave it for a minute and whisk until smooth… serve hot, warm, or at room temperature.

SOUR CREAM YOGURT

Sour cream based dips are usually quite a favorite, however owing to the calorie content, most people end up feeling guilty and  No fret, don’t give up the pleasure instead whisk some lime juice with plain yogurt (which has been hung overnight). Remember to whisk it well till it reaches a sour cream consistency, add in some chopped parsley for flavour...And Hey presto you have a healthy sauce ready….serve it with some vegetable crudités, Nachos, Chips or even kebabs! I like to add in a wee bit of beetroot juice to the sauce while whisking for that delightful pink colour.

CHEESE

I love my cheese and eat it too; to be honest you can turn your average dish into something spectacular by adding cheese sauce on it. First make a basic white sauce by melting butter in a saucepan over low heat; stirring in flour and cooking for a minute or two, gradually stirring in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken, Finally Season with salt and pepper. This wonder sauce when added to grated cheese can be used for many recipes. The trick is to slowly add warm milk, ladle by ladle, to your Butter and flour mix to reach the correct consistency, throw in a Bay Leaf for some drama. Once the sauce is smooth, and all the milk has been stirred in, add the cheese and season with salt and freshly ground pepper as desired. And the best part is that any kind of cheese can be made into a cheese sauce…my favourite is the blue!

 

Published in DNA

BEATLE BOROUGH

Humming away “It’s been a hard day’s night” whilst having a glass of “chateau Beaumont” along with my “Oven roasted Lamb rack” on my Emirates flight to Manchester, I thoroughly enjoyed my upgrade and was rejuvenated by the end of my journey. Indeed a perfect start to the Beatles town! It was the most scenic thirty minute drive from there to Liverpool. Next morning, I started my day with a visit to the Albert Dock, which is home to the “Tate Gallery”, which was quite unique and entry free, I took advantage and whisked through most exhibits but stopped to admire ones that made me slow down, the classics such as Warhol and Picasso.   The “Maritime museum” was pretty amazing too though some of it saddened me as parts of it had a focus on how many Liverpool lives were affected by the sea and by war. The Docks also housed some of the best shops as well as restaurants and bars and I had a great time. I missed trying the Duck marine tour which seemed fun. It travels around the city then goes into the dock as a boat. The dock area looks even more beautiful at night, the old brick buildings all lit up by the Mersey River.  Later I also took a guided tour of the Liverpool Football Club of its famous soccer stadium and a visit to the impressive trophy room.

 

Later that day, I encountered quite a few people wearing Liverpool football gear and established that there was a match on that evening at the Everton football club. It was quite infectious and I really wanted to go to the match. The main shopping area of the city was closed to traffic and the pedestrians streets allowed for a pleasant atmosphere when there with tons of people eager for the match.  

 

I'm not a big football fan but I do quite like Liverpool Football Club, thanks to my crazy cousin’s update on it all the time, and though this one not at LFC, I went as my cousin kept saying, “If you are ticking off the boxes of the things you have to do before you die, then watching a football match on the ground is right up there”, and I second that now. There is an overriding tranquility that transforms football-watchers from stress-merchants into serene smiling beings in a stadium. There were Everton shirts and hats and scarves everywhere and a feeling of excitement in the air and I too was jumping on every goal Everton made (my cousin asked me to cheer for it) and finally we won.

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

 

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

 

Published in Et travel

EAT LIKE A LOCAL IN BRITISH COLUMBIA

At the forefront of Canada’s culinary tourism movement, British Columbia provides food and wine lovers with highest quality products to experience the very best of local cuisine.

 

What can I say? If you love good food and wine, a trip to BC is a must. I felt like a local myself being greeted by the friendly restaurant staff and the opportunity to meet the chef or owner at a number of the dining establishments added tremendously to the experience. To top it all, the ice wine at the end of the meal is totally acceptable indulgence!

 

GRANVILLE ISLAND

I was exultant at my arrival in Vancouver for the first time and was recommended a visit to Granville Island. So I hopped onto a small electric water taxi and puttered along False Creek. Edible Canada was one of those places that I had to simply try, so stopped for my first meal there and to my joy I discovered it wasn’t just a store or a restaurant, but a culinary journey and experience that brought more things to see and do along the way! I began with my lunch at the bistro; the menu was inviting and full of fresh flavours and the true commitment to sustainable ingredients and local choices seemed evident. After making myself comfortable at the nice wrap around patio I ordered my lunch. Crisp cut fries, topped with gravy, cheese and poached eggs, it looked gorgeous. I lost no time in making contact with the dish; the fries did not become a soggy mess, the toppings spread evenly on the fries, it was the most delicious ‘poutine’ ever, Simple and beautiful it married amazingly well with my ‘white wine sangria’.  Stomach happy I took a stroll through the retail store…and got lost amongst many wonderful spices, sauces and other terrific goodies to explore and yes the store offered only local, fresh and exciting items. Next was a tour of the Granville Island market, which was a great combination of serious Gourmet and the souvenir shops. I was left salivating; as a tourist my options were limited to carry things home!

 

FAST FACT- Edible British Columbia (now Canada) was created by Eric Pateman in the spring of 2005. Eric is a Vancouver native with a lifelong passion for food and wine. He has worked in the hospitality industry for over 15 years both as a chef and hotel consultant and has rated restaurants for the Mobil Travel Guide.

 

THE DINING ROOM AT BUTCHART GARDENS-VICTORIA

If you want to experience tranquillity, relaxation and consume glutinous delights whilst taking in some of the most beautiful scenery in BC this is the place to stay! Needless to add this is one of the most visited flower gardens in North America. I immediately grabbed the seats by the window which overlooked the Italian Garden so I could admire the stunning flowers plus it makes for a good vantage point to watch everyone coming and going through the garden. Though on offer is a full menu for lunch and dinner, I opted for the famed High Tea and I was not disappointed at all. The tea menu ran the gamut from their own special Gardens Blend of Black tea blend of Darjeeling, Black Hunan and Gunpowder, to teas with hints of fruit and flowers and the common Earl Grey and English breakfast. I went in for the Gardens Blend, highly recommended by my server, which came along with seasonal fruit, warm savouries, sandwiches, scones and pastries served on china cake stands. The smoked salmon sandwich with a maple Dijon cream cheese was a sheer delight. The scones with the true Devon shire style clotted cream and strawberry jam were the star of the show. That said I would be doing injustice If I do not talk about the quiche which was a perfect amalgam of Gruyere and buttery crust….and yes the homemade sausage roll was simply divine. The surprise was a small box of loose tea that I got to bring back home with me as a souvenir. My cousin who has tried the High tea umpteen times ordered the seared wild BC salmon fillet ‘panzanella salad’ which was no less spectacular. The Dining room is raucous most of the time as it is well patronized.

 

FAST FACT- Mr and Mrs Butchart named their home ‘Benvenuto’, the Italian for ‘welcome’, and they basked in the joy their gardens gave to others. Until numbers made it impossible, tea was served to all who arrived. In 1915 alone, it is reported that tea was served to 18,000 people.

 

SECRET OASIS AT THE FAIRMONT WATERFRONT URBAN GARDEN
I was overwhelmed with joy when I discovered the third floor terrace of The Fairmont Waterfront in Vancouver which houses a secret garden oasis. The heady scent of lavender and rosemary lead me to these gates where I strolled on the paths, picked fresh herbs, sampled a wild berry, observed the visiting birds and also saw a real honey bee hive sanctuary!!! Here I found Executive Chef Dana Hauser Chef’s grazing the garden space for ingredients for that day’s dishes…now this is what I call Farm to Table! Dana ignites her devotion to fresh, sustainable, seasonal ingredients harvesting and using everything from the garden in her kitchens. Nurturing the very elements which constitute her culinary creations, and a philosophy around fresh food innovation, Hauser constructs signature dishes that combine the rooftop ingredients into authentic West Coast flavour. I tried that evening a ‘Honey Basil Collins’ along with ‘freshly picked rooftop tomato, lettuce, chives, and herbs salad’ and I couldn’t help asking the chef to share a couple of recipes….am yet to come across such a talented chef!

FAST FACT- In Vancouver, more than 60 varieties of herbs, edible blooms, fruits and vegetables are grown throughout the , With Vancouver's mild climate, the bounty is grown year round and is a significant contributor to reducing energy, emissions and showing the Hotel’s commitment to decreasing negative impacts on climate change.  The herb beds were created in 1991 on the sunny south-facing terrace balcony, and have been reinvigorated in 2012 under the guidance of Executive Chef Dana Hauser.

 

FARM TO TABLE RECIPES BY EXECUTIVE CHEF DANA HAUSER AT FAIRMONT WATERFRONT HOTEL, VANCOUVER

 

ROOFTOP MINT & SWEET PEA BISQUE

Yield-Makes four
INGREDIENTS
Lb: lbs Peas; 1 onion: chopped; 1 tsp.: sugar; 1 Tbsp.: butter; 1 leek: chopped; 1 Tbsp.: mint chiffonade; 1 tsp.: lemon juice; 1Litre: Chicken or Vegetable Stock;
Salt and pepper: to taste.
METHOD

1.    Sweat Onions and Leek in butter over Med Heat.

2.    Do not brown.

3.    Add Peas, sugar & lemon juice with cooked onions and leeks to Blender. Puree until smooth.

4.     Add Chicken Stock in increments to achieve desired consistency. Add salt and pepper to taste. Garnish with fresh mint.

TO SERVE

This soup can be served hot or cold. Reheating of soup will cause it to lose its vibrant colour

WATERFRONT SIGNATURE HONEY GRANOLA BARS

Yield- Makes 24 bars
INGREDIENTS
2 cups: Rolled Oats; 3/4 cup: Wheat Germ; 3/4 cup: Sunflower Seeds; 3/4 cup: Pumpkin Seeds; 156 Gms: Brown Sugar; 165 Gms: Honey; 55 Gms: Butter; 7 Ml: Vanilla Extract; 200 Gms: Dried Fruit.
METHOD
Prep Time: 15 minutes
Total Time: 30 minutes

1.     Toss oats, wheat germ and seeds and toast until golden.

 

     2.     Heat the honey, sugar and butter to a boil.

3.     Stir in the vanilla.

4.     Pour over toasted mixture and add the dried fruit.

5.     Mix thoroughly and press firmly onto tray.

Published in TLF