BANARAS IN GURGAON @ THREESIXTYONE, THE OBEROI

I tend to get a little kid like excited when it comes to Regional Indian cuisine. All that history and food culture…It’s the ideal setting to pretend I am in that city, with all accompanying affectations and theatrics. So I was delighted when I got an invite to try ‘Banaras ka Khaana’ curated by Sangeeta Khanna who hails from the divine city of Banaras and along with Chef Ravitej Nath , Chef Manish Sharma and the team of threesixtyone at The Oberoi Gurgaon showcases this vibrant cuisine in its purest form!

CHEF MANISH SHARMA & SANGEETA KHANNA

As I gallop up the slightly hilly entrance to the hotel, it looms above me in an appropriately intimidating fashion. On my table I was in Banaras, cut away from the world, and all its trappings….elusively thrilling; like realizing a clandestine garden in your backyard. The Tasting menu opens with the purest drink of the holy world: refreshing Panchamrit garnished with holy basil, followed by interesting chutneys and aloo papad, Thandai and khus sherbet…and yes this is not regular stuff…fancy a wadi chutney? The khus sherbet here too is not the synthetic ‘green’ one…this is different….delicious and free from dubious additives. The difference is in the quality of the produce being used, most of it from Banaras to give it that authentic taste. ‘To give back to the community whenever and wherever we can, and to think globally and act locally’, shares Sangeeta.

Though this cuisine is known across the globe, thanks to the Banaras Diaspora, very few people really know its specifics. There are astoundingly few books available, especially when equated to other prevalent Indian cuisines.

The food festival uses a host of ingredients available in Banaras like the Thandai mix to make the Thandai. Also khus roots from the forests. These ingredients might be a tad bit difficult to source, but the recipes certainly make for a delicious appetite, especially when they are convoyed by Sangeeta’s explanations on their cultural significance.

The festival brings together brilliant and delicious dishes from Banaras, demonstrating how incredible simple food can be, translated into so many interesting and relevant dishes….the ‘Chivda Matar’ or ‘Tamatar ki chaat’ for example. Crisp ‘Harey chane ka bhabra’ (Green chick pea fritters) and ‘Bajka’ (bottle gourd fritters) , in case you are wondering , intensely satisfying in the way only comfort food can be when you are craving for soul food! 

The main course incorporates a range of vegetables, unusual varieties, ‘Besan katli ki subzi’ and ‘Matar ka nimona’ (crushed green peas cooked with coriander and ginger) for instance and innovative ideas, though the food is unfailingly simple. The urbane merger of flavours, consistency and colour is fascinating. Local, vegetarian and planet-friendly, this food spurts with equivalent quantities of colour, asset and nutrition. ‘Not many homes eat non-vegetarian food in Banaras, and if they have to they go out’, explains Sangeeta. That said, if you are a non-vegetarian you would love the ‘Mutton kaliya with sadi litti’ on the menu here.

This brings us to dessert…. Shri Ram bhandar ka Laal peda, Malaiyyo, sankatmochan waala ladoo, Biranji kheer, Gujia, Harey chane ki burfi!!!! This is really the most exhilarating thing about food cultures, when you come to think of it….it is history that you can actually taste.

The festival is on till the 26th March and the tasting menu at 2950 plus taxes is an absolute steal deal!

MOOLOOLABA.... a picture-perfect break destination

Mooloolaba offers a tranquil lifestyle, a picture-perfect break destination, ideal for just about anyone to relax and unwind. Nearby to the Sunshine Coast’s prize winning attractions, such as ‘Australia Zoo’ and ‘Underwater World’, the stunning beaches are fully guarded every day and just a small walk away…. 

SIMPLY PRISTINE

Mooloolaba is just a hop, skip and a jump away from Brisbane so make sure to book a day or two if you happen to be in Queensland!

I would highly recommend stopping by the Australia zoo enroute, especially if you would to cuddle a koala, walk beside a mischievous cheetah, get up close to a beautiful lemur, and wrap a Burmese Python around your shoulders…for the perfect wildlife adventure, post that wonderful break and a lunch there you could move on to your beachy destination. Envisage awakening beside magnificent sun bathed seashores each morning, taking a wander along the white sandy shores, sipping an Espresso at a beachfront cafe and later pampering in one the tantalizing dining choices along the Esplanade. On the beach you would also find the naturally formed pools just pleading you to jump in. Sit a bit nearer to the ocean brink and you might even get an enjoyable head spray too! The Mantra has the best location on the strip as you are intermediate between Mooloolaba Beach and Alex Headland. The units are undeniably massive! Impeccable for families or groups of friends alike, have amply of space to share with most including your own private balcony and a view overlooking the sea that you won’t ever exhaust of. My Mantra, Mooloolaba Beach unit was picture perfect with awe-inspiring views from the balcony.

OF BEACHES AND MORE

The surf club at Mooloolaba is a vibrant place and a great spot for a hearty breakfast after a walk or a swim. Your cuppa, some delicious food and a panorama that is hard to beat no matter where in the world you are travelling.

I relished watching from the deck over breakfast- surfers, children paddling and playing in the sands and people swimming or lying on towels basking in the sun. Talk about The sunshine coast Vibe! In the afternoon a small stroll down from the Surf Club, Taps features just that, taps, beer taps. Claiming themselves as the self-service beer revolution the place is all about novelty. Propose how much you would like to spend first and get your beer refills flowing. The chefs can help select the right brew to go with your food order. Not beers tap kind of person? No sweat there is a normal, regular bar with to suit all your needs and a barman to help too.

JUST THE PLACE FOR DINNER

Moolaalaba has always been prevalent for its sun and surf and sports activities. But outside the beaches, it is a food forecourt with its vicinity full of organic produce, farmers markets and dairy pastures. For a quintessential Mooloolaba dining experience, head to Spice Bar set right near the beach with stunning views. This trendy place on the Boulevard with a red and black colour scheme, a pronounced ambiance replete with dim sum baskets that dual up as streamers on the ceiling offers views of the sparkling Pacific from each table. Spice bar offers an open kitchen, a tasting menu of its Asian blend cuisine as well as a la carte selection. The food is a memorable experience offering a top class dining that is pleasurable and proficient for the area making it potential to relax and enjoy a world class package without wandering to the city or further afield.

FAST FACTS

Best way to Reach: Fly Air India to Sydney and take a connecting flight onto Brisbane. Air India’s Dreamliner is spacious and the shortest way to reach Australia comfortably replete with Indian hospitality. From Brisbane you could even hire a car and drive down to Mooloolaba.

Best Place to stay: Mantra Mooloolaba beach, Cnr Esplanade and Venning St

Mooloolaba Qld 4557, Tel: 07 5452 2600.

Visa & Currency: Indians need a visa to enter Australia. 1 Australian Dollar equals to approx. 50 INR.

MASTERCHEF CANADA,SEASON 1…FIRST LOOK!

This year the best home cooks in Canada will be serving up the most incredible food any MasterChef competition has ever seen. They’re regular people, but they cook extraordinary food. 

Regular people ...Extraordinary food!

Television show MasterChef is quite a rage among Indian viewers. And with Master Chef Canada Season 1 set to start premiere on 4th March on TLC, it promises to be the most challenging yet. TLC has been entertaining audiences for many years now and thus the anticipation around MasterChef Canada is very high. The winner has a tough time set out for him or her, but the rewards will be great: up for grabs are $100,000 and of course the title of Canada’s first MasterChef.

Left to right Chef Michael Bonacini,  Demon Chef Alvin Leung & Chef Claudia Aprile

THE JUDGES

CHEF ALVIN LEUNG

‘Demon Chef’ Alvin leung with his trademark blue-streaked hair, cross earrings, and ground-breaking tactic to the gastronomic art, is the enfant terrible of Hong Kong’s dining scene. His creations at Bo Innovation featuring unique ‘X-treme Chinese’ cuisine elicit admiration from critics and the public alike and for good reason; they’re unique in concept and execution – quite simply, you won’t find anything else quite like it anywhere! The decor at his restaurant showcases Alvin’s philosophy about food; it should be fun, textural, appealing to the eye and above all else taste great. It isn’t a wonder it has retained its three Michelin stars for three straight years in 2015

CHEF MICHAEL BONACINI

One of the forerunners of fine dining in Canada Celebrity Chef Michael Bonacini is still going strong. His 11 unique and innovative restaurants which he co owns under the Oliver & Bonacini Restaurants umbrella  in Ontario offer an elegant neighbourhood feel that strikes the right balance between meticulous service and friendliness – the sort of restaurant that every foodie wishes they could have at the end of their road. Having sautéed, cooked and grilled out his route by doing what many of the ultimate chefs in the world have done in their early careers, knowledge by doing, and achieving an extent of familiarity in the process. Bonacini spent his adolescence assisting out with the family-run hotel business, where he well-educated the ins and outs of the hospitality industry. 

CHEF CLAUDIO APRILE

Passionate about cuisine from an early age, Uruguay born Chef Claudio Aprile who grew up in Toronto gained diverse experience throughout celebrated kitchens across the globe. Bali Sugar in London got him outstanding reviews as a young executive chef. His formative years, working under perhaps some of the world’s finest chefs helped groom his style and concepts of cuisine. 2001 saw Claudio returning to Toronto, where he joined Senses and again carved a niche for himself with his innovative use of experimental cooking techniques  which focuses on freshness, the use of local ingredients and most importantly feeds the customer and not only impresses them with theory. Today Claudio Aprile is the owner and creative force behind the growing Order fire Restaurant Group, which includes Toronto’s acclaimed Origin brand restaurants.

A combination of all three will offer the necessary drive to hopefully make it as a chef. From the sounds of it there are a few contestants who discover these qualities so it’ll be interesting to see who they’ll be throughout the competition through a gruelling series of mystery box, pressure test, and team challenges.

Challenges ...yet fun galore!

 WHAT CAN YOU LOOK FORWARD TO?

How does this sound…. a Stress Test, where contestants prepare a stunning chicken dish with only one pan and one burner? Or Sample this on one of the episodes …..The 11 finalists facing an emotional Mystery Box challenge that takes them back to their roots with the theme of nose to tail of Alberta beef? Will the home cooks who get assigned tongue and brain be fatally undermined? 

Will I be Canada's first Master Chef?

Expect much anticipation, joy, tension, and victory. The anxiety of pressure tests, the despair of eradication rounds, the hope of immunity, and the drill of a team challenge; these will make MasterChef one of Canada’s best television shows. 

Some win some lose

The show will launch many food careers and over the season we too will learn so much more about food, cooking and about reality television.  

Hard task master ...but hey that's how the learning happens!

Speaking of judgement, Alvin, Michael and Claudio will provide proficiency and compassion to challengers while smearing high industry standards when evaluating the work of the amateur cooks. Food, comes full circle, and MasterChef Canada aims to settle down to showcase exactly what makes people happy and full, and the endeavour is to keep a good part of the show dedicated to that. 

MASTERCHEF CANADA will premiere on 4th March and will air Friday to Sunday at 8 PM, on TLC.

A day with an Australian Beekeeper

DIRTY APRON

The Piano Man Jazz Club has actually grown on the capital and has been quite the talk of the town, making most other clubs appear very mundane. So when I got an invite to check out the team’s food endeavour, ‘Dirty Apron’, I just had to go check it out! Dirty Apron’s creative interiors, chic and friendly atmosphere, strike the right balance between camaraderie and intimacy. You could opt to melt into a chair and soak in the atmosphere, hang out at the terrace with your favourite cocktail, or then settle down to a languid meal with soft music playing in the background.

Coming to the food, to start with I was happy that the menu wasn’t too big as you would see in most establishments, thus making it easier to decide. My daughter and I are big oriental fans so immediately opted for the Vietnamese Chicken Pho to start with. When done right (unfortunately not in this case) chicken pho in a place like Delhi can sometime outsell the epitome of pho’s the beef pho. This is why I fail to understand why restaurants don’t make an effort to serve this humble dish the way it is meant to be! The pho broth is the soul of the dish and the chef here had got that really wrong. You can be pardoned for serving underdone or chewy banh pho (the pho noodle). You can be excused for not having the right meat or toppings. But jumble up the pho broth and your pho is ruined. Anyways next came in the Jerk chicken and the Shish Taouk….both average and not even near authenticity. Flawlessly made jerk chicken can be addictive: It’s misty and moist, sweet-smelling and spicy. The extensive marination and cooking time leaves it nice and tender and the hot chilli sauce classically aided on the side cuts through the lushness of the meat.

Appearances can be deceptive ( Chicken Laksa Risotto)

Now we were hoping that our mains better be good, so came in the chicken Laksa Risotto. I am the person, who doesn’t really like sweet in my savoury, but of course there are some beautiful dishes that demand a hint of sweetness and I do enjoy those. The Risotto was absolutely disappointing and had too much happening …nothing was right…texture...nor the flavour or the taste! By now I was eagerly waiting for my Crunchy mushroom pappardelle with broccoli and panko crumbs to arrive (I was drooling thinking of the one I had tried at Jamie’s restaurant in Vasant Kunj that I had tried), alas…. they had killed it….too saucy …just did not work for me! The Lamb Moussaka which the chef sent was slightly better and palatable (though again could be much better). Among the desserts Lemon grass and Kafir lime scented crème brulee was not so bad and a pleasant sweet ending but again the Orange and chilli chocolate mousse just ruined it for me!

That said Dirty Apron and Arjun Sagar Gupta are earnest and passionate about the food and surely can try and work towards it! I am more than eager to give it time to soar to its full prospective as being from the trade I know there can be a lot of teething issues...but the point to be noted is that the competition is tough !

FAST FACTS

B6-7/22, 2nd Floor, Opposite Deer Park, SafdarjungEnclave Market,

Safdarjung, New Delhi.

Tel: 011 4131 5181

ON THE POSITIVE

India’s first Jazz Bar on the ground level ‘The Piano Man’ is a must go to. The stage is well-appointed to congregate a diversity of performers, the bar is well planned and the star of the show is the chandelier that suspends over the stage. Erected­ using 58 trumpets, theorised by Arjun himself and designed by Amith Chhabra; it lends an additional dash of allure to the space.

Chef Peter Kuruvita of Noosa Beach House Australia

NOMA Sneak Peek into the Australia Pop Up

Bombay Baking Co at JW Marriott Juhu

The Chef and Manager talk about Mezzo Mezzo at JW Marriott Juhu

Mezzo Mezzo at JW Marriott Juhu

JW Marriott Juhu Poolside

ZIZO OPENS ITS DOORS IN 'MAHRO' GURGAON

HONEST TO GOODNESS

One of my favourite trips in the Middle East was when I was in Turkey and another one in Jordan; creamy pots of hummus, smoky kebabs and fluffy pita bread. Back home only Zizo which specialises in Lebanese cooking gives me that same satisfaction and when I heard it’s opened its doors in ‘Mahro’ Gurgaon, we just had to go check it out! This authentic Lebanese restaurant is in a quiet, leafy part of Gurgaon on the Golf course road. If you like a more personal service and know your kibbeh from your falafel, this is an ideal place to take someone special. We were greeted warmly by Chef Danny as he led us to our table. The restaurant is bright and spacious, with wide open windows to the front to allow in lots of natural sunlight. The general style of the place is simple café style interesting green beetle logo.

As we decided what to order, we were presented with a plate of pickles, olives and chilies – very Lebanese, the service is very attentive, and the stewards enthusiastic about the food. The menu features lots of starters, a nice grill section and various side dishes and main courses. The food here is fascinatingly familiar for me, it was completely fresh, none of it over-fried and all of it very tasty. The kibbeh was amazing, the best I have ever tried – so succulent and the quality of the ingredients put the others I have tried in various other restaurants to shame.

The same can be said for the falafel, which was freshly fried and featured the unusual addition of sesame seeds. Both dishes are staples with this kind of cuisine, but this is exactly how they are meant to taste. We also tried many dips hummus (of course) and Moutabel, which is very similar but made from aubergine. 

We also dug into some delicious Manushe, thin triangles of dough topped with just Zatar or minced meat, vegetables and herbs, and then baked. Most dishes are accompanied by puffed and warm pita bread baked on the premises in the stone and bricks oven displayed proudly. Simplicity and balance are the buzzwords of Chef Danny Elsoury, enriched by honest to goodness flavours and authentic supreme ingredients. 

The star at Zizo is the community style eating a harbinger of what you get here which is a meal centered on food, laughter and conversation. The food is plentiful and fresh, and sits perfectly on the line of honest to goodness. The service is excellent and personal, and the decor is trendy while still feeling homely and local.

WHERE? Palm Spring Plaza, Sector 54, Gurgaon

TEL: +91 8527588222

FOOD TRENDS 2016

The world is changing fast, but the food industry is changing even faster. This can be seen reflected in the Food trends  which  includes; increased popularity of fine dining stand-alone restaurants, regional and international food restaurants, ‘local’ food sourcing, healthy menus, kid-friendly menus, sustainable food, malls as food destinations and cafe's going international to name a few….we talk here of the trends we foresee in 2016!!

Mishti Doi Cannoli with Amaranth Ladoo
at Indian Accent

ANCIENT GRAINS

Ancient whole grains are the hottest trend; one would come across Ragi, Jowar, Quinoa, Amaranth, Buckwheat, Rajgiri, Nachani and other ancient grains in many kitchens these days as not only are they healthier options but delicious too and come in various shapes and sizes from tiny Quinoa seeds to large kernels ! It is a decadent way to ensure good health and optimum nutrition. Celebrity Chef Manish Mehrotra of Indian accent plays a lot with these grains in his menus.

SLOW FOOD

An age old trend which had got lost in our fast food lives. This movement aims to preserve cultural cuisine and in so doing to preserve the food plants and seeds, domestic animals and farming within an ecoregion. Most chefs are making every effort to find ingredients of the highest quality. ‘Understanding more about our food, how it tastes and where it comes from makes the act of eating all the more pleasurable, I would rather serve what’s in season, fresh, and devoid of chemicals or harsh fertilizers’, shares Chef Manjit Gill, Corporate Chef ITC.

Lemon, Cuciumber sorrel from Chef Sujan Sarkar's tasting lab

Chef Sujan Sarkar pushes the restrictions of modern cuisine and takes one on a journey where science, nature and gastronomy come together using the slow food philosophy in his tasting lab.

Andhra Snapper and Green Gram Dosa at Amaranta, The Oberoi Gurgaon

FUSION WITH DESI INGREDIENTS

Fusion as we know and understand is basically an amalgam of things not meant to go together but inevitably, a way or process makes them one and the end product, no matter how original and authentic enough. Many Chefs across the country now use the ‘Kerela Vanilla’ to make their desserts which is easily available and a lot cheaper than importing it all the way from Madagascar or Tahiti. Chef Ravitej Nath also awarded as India’s best chef promotes a lot of Indian ingredients. Chef David Watson Executive Chef, St. Regis Mumbai says, ‘I only try to inspire my Indian Chef. We use European ingredients like fish, lamb, mutton, and sea bass and cook it with Indian ingredients. The result is fantastic.’

COMMUNAL DINING

Most of us have grown up with eating what Mummy has cooked and whether we liked the particular vegetable or not there was no option as it was a healthy and balanced meal according to her. Fortunately this model does not work in many restaurants and we are given many choices on an a la carte menu. That said, many menus now offer you the promise of a deeper and more engaging experience beyond a usual meal; through experiential and sharing platters and you get drawn to an emotional connection between you and the food.

TEA CULTURE

Teahouse tradition is about companionship, although tea rooms are often associated as a European attraction, they were common at one point in American history too. The growth in health food has given tea huge potential, especially with the release of numerous research studies highlighting tea’s status in the antioxidant elite. It is not so hard to get a good cup of tea, now even though it is much more complex than coffee, as it has such a variety of flavors….and Dimsum Tea Houses and the English Afternoon tea and even local inspired High Teas make for a fashion statement in India now!

A course from the Maharashtrian street food inspired High Tea Menu at The Lemon Tree Aurangabad : pic courtesy - Uday Malhotra...3rd Culinary Arts student at IHMA

First published in ET Travel
On top my unedited version

MOPLAH @ FIRE, THE PARK NEW DELHI

For those who do not know, eras ago, countless trading Arabs holidaying at Kerala stayed back, marrying native women. The food this community cooks is what is known these days as Moplah cuisine. Moplah is derived from the Tamil word ‘maappillai’ or new groom.

The food festival at Fire at The Park Hotel Celebrates these flavours of Calicut with Chef Begum Abida Rasheed, and I would definitely recommend taking out time to enjoy this spread of Moplah delicacies flavoured with Kerala spices, braised by Calicut’s cooking guru herself (she also has a rocking textile business by the way) and I say this after sampling a taster’s portion of many mouth-watering dishes.

We enjoyed the lively company of our host, the Begum and Executive Chef Abhishek Basu who churned out a feast of homely Malabari food, sprinkled with sprightly conversation and anecdotes. “We never use anything non-natural to augment the flavour of our dishes, but allow the regular flavours of the elements to come out”, says superstar Moplah chef Begum Abida Rasheed, who had once held a live breakfast show encompassing seventy two Malabari items. Fondly known as the envoy of Moplah cuisine, she always voyages with her cooking containers such as the uruli (brass cooking pot) and cheena chetty (frying pan) when she curates food festivals.

While Abida fills us in on the intricacies of Moplah cuisine, our food arrives. We sampled her mutton biryani, Mutton Ishtu, chakara choru, delicious snacks and the softest puttu with kadala curry. The Malabari biryani, especially in Thalassery, is subtler and not heavily flavoured like its North Indian counterpart. 

Our lively table- Chef Bakshish Dean, Sourish Bhattacharya, Nafisa, Chef Abhishek Basu, Myself & the Begum

‘In our biryanis, we only use small-grained Bengal rice, usually from a windswept valley and infused with an aroma’, shares Nafisa Rasheed (Abida’s youngest daughter (22)), a communication graduate, is set to make her mark in this domain. The mutton chops in the mutton biryani are cooked in ghee and marinated just the accurate amount. With an almost milky consistency, the lamb curry is a great accessory to the tenderised chunks of lamb. The menu also includes what Abida trusts to be the only known non-vegetarian dessert. “Aleesa is a porridge mixed with wheat, coconut milk, fried onion, ghee, meat, served with sugar”, she explains, while the desserts make their way to our table. There’s a lot we haven’t tasted.  But then again, after this food trail, we were so full, that we actually skipped dinner. 

FAST FACTS

This festival showcases handpicked dishes of Chef Begum Abida Rasheed. So head to FIRE, The Park New Delhi for a rich and royal Malabar Feast -4^TH  – 13^th December, Dinners only.

CHRISTMAS SPECIAL GINGER BREAD SEMIFREDDO FOR KITCHENAID BY EXECUTIVE PASTRY CHEF ANIL KUMAR @ LE MERIDIEN , GURGAON

Executive Pastry Chef Le Meridien Gurgaon, Anil Kumar has one of the most impressive resume spanning over 15 years across national and international properties. An acclaimed award winning pastry artist, Chef Anil’s style is a combination of versatility and innovation. He loves working with chocolates and everything around it.While, he dishes out the perfect classic desserts, you can always hope to expect an element of surprise in his creations. Chef’s special recommendations include Le Meridien’s signature Éclairs, The Tiramisu, Baked Anzac Apple Crumble and Irish Baileys. Come, be a part of his sweet obsession.

Let me share a Christmas recipe that he has specially created for KitchenAid

GINGER BREAD SEMIFREDDO WITH GINGER TUILE

INGREDIENTS

6 Egg yolks; 80 Gms sugar; 15 Gr. Ginger chips; 2 leaves of Gelatine sheet; 300 Gr. Whipped cream; 80 Gms Ginger biscuits ;30 ML fresh Orange juice

FOR GINGER TUILE

110 gm icing sugar; 60 ml Orange juice; 30 Gms flour; 60 Gm Almond Powder

60 Gm butter; 7 Gm Ginger powders

METHOD TO MAKE THE GINGER TUILE

Gradually, mix all the ingredients together. Pour the mass on the prepared baking tray by using a mould. Bake the tuile in the pre-heated oven at 190* c until golden in colour.

METHOD TO MAKE THE SEMIFREDDO

Soak the ginger biscuits in orange juice.

Whip the cream slowly until it gets thicker in the KitchenAid hand mixer

Beat the egg yolk with sugar till ribbon-like consistency in KitchenAid stand mixer

Add the soaked ginger biscuits mixture into the egg mixture. Fold the melted gelatine & chopped ginger chips.

Finally fold the whipped cream, pipe the mixture into silicon dome shaped mould & freeze it overnight.

Glaze it with dark chocolate glaze & decorate with fresh raspberry, ginger tuile & gold leaves.

ABHIMANYU...THE FASTEST FEET

One of the great joys of Kingdom of Dreams lays in watching arts organizations rediscovering old classics and polishing off under-appreciated gems. This time round has presented the opportunity to revisit one of the most powerful musicals ever created, and to experience an old Mythology classic in a newly revised form.

 A few people are over Nrityashree Pt. Sandeep Mahavir, who has produced and directed the show along with Monty Shah of AMS Events.(Sandeep belongs to a traditional family of musicians and vocalists from the Jaipur Gharana); and what they consider to be his ‘gimmick’ of having the actors dance to kathak and hip hop. To me, it’s just another way of staging a show, no more or less valid than having actors sing, dance, and act in the same show. The question is, does it work for the piece at hand? 

With ‘ Abhimanyu …the fastest feet’, which is currently playing at the Nautanki Mahal the actor/musician conceit makes the metaphorical title of the show resonant in a way that it never has before; some called it preachy and dull, others called it daring and innovative. Sandeep has cut the show down to a lean 3 hours with a 20 minute break, finding the heart of the piece and removing the pretence. Sandeep also demonstrates a sensitive touch in crafting moments and shaping characterizations, which reduces the stilted nature of the original as well as its stuffy self-importance.

The Hello Rama score feels fresh and intimate with the new pared-down orchestrations ( won't share much about this as it's a great surprise). Another highlight is the 'Tandav' ! The cast here is more than up to the task, particularly an extremely appealing and sympathetic Abhimanyu. By the end of the show, I was both in tears and grinning like a fool. Sandeep has taken a truly difficult piece and made it achingly beautiful.  

FAST FACTS

This heart-warming tale of the turbulent journey of an Indian classical dancer who loses himself, his heartbreaks, shattered hopes and final redemption, Abhimanyu, The Fastest Feet will showcase on stage in the opulent Nautanki Mahal at Kingdom of Dreams every day in the months to come. Tickets to the show are available on www.kingdomofdreams.in and bookmyshow. 

FOOD MARKETS ARE TRENDING AND HOW ACROSS THE GLOBE!

From weekly farmers markets offering fresh breads, organic cheeses and recently plucked vegetables to stalls vending fragrant street foods these food markets are trending and how…take a vigorous desire for food and a sense of adventure, and this may be the high-point of your Vacation!!!

WHY FOOD MARKETS?

The farm-to-table drive is a rage across the world, fetching fresh, local produce, meat and other food items to restaurants led by celebrated chefs and shops with local culinary specialties. Food markets across the globe now offer the most pulsating colours, aromas and visions that will drag you from stand to stand across. These Markets are expected lures for hungry tourists; a rich, entertaining experience of sparkly local cuisine, arts and lifestyle. There is adequate room for interface with locals, the casual to try out dubious language skills and the appeal of a fresh, inexpensive lunch too. Wherever they are, markets can offer a frenzied walking tour of local cuisine and culture, and a delightful way to mark the varying seasons.

ONE BETTER THAN THE OTHER

For those who do not know ‘Lyon’ is not only the food capital of France but the world as well and its legendary enclosed ‘Les Halles’ a food shrine brought in by perhaps one of the most prominent chefs Paul Bocuse (the father of Nouvelle cuisine);has approximately five dozen booths peddling myriad of epicurean delights. At les Halles there is even a section to learn cooking or you can simply enjoy a sit-down lunch of local produce with some delicious French wine. 

Owing to Noma and The New Nordic cuisine, Copenhagen is definitely on tops for its food trends and ‘Torvehallerne’ is a Gourmet’s delight , rather than Never-ending clamours of stalls flogging the same stuff, they have gone for variety than volume. The multitudes can transport amid the two glass and steel market halls on opposite sides of the square to grab cheese, candies organic sausage, artisanal honey, herring, tapas bars, rye bread, and other bounty, both local and international. And not to forget fortes of diverse areas of Denmark, like the tiny island of Bornholm’s delicacies are very attractively represented. 

At ‘ la Bouqueria’ in Barcelona, a swarm of selling posts, occupied of beaming stalls run by resident merchants you will treasure fresh produce from proximate, there are energetic seafood restaurants and flourishing street food stands, inspirational fresh juices and alluring tapas bars all around

MOTHER OF ALL MARKETS

At the outskirts of Paris, Rungis has typical clients and only the freshest, superlative quality foodstuffs are sold here. This makes it a very remarkable place to visit for a travelling Chef or a foodie. That said, entering Rungis is not so easy, and even if you do you requisite a card (And Rungis works between midnight until the wee hours of the morning); but not unmanageable, you could opt for a tour from any company devoted to Gastronomic Tourism that deals tailored tours by Market experts including a Rungis-style breakfast. The tour begins after slipping on the plastic butcher coats and the chic caps. After a dekho of the Fish Pavilion you move onto the Tripe where you would be bizarrely spellbound by the plentiful innards and animal body parts on display.  From Poultry to Meat, tiny animals to enormous ones, the Meat Pavilion has various carcasses. Immediately after the Meat is the Cheese and Dairy. There are fruit, then the vegetables then the flowers pavilions. Before you finally stop for breakfast which is as fresh as fresh can be. Of course, all around Rungis, you will not only observe the market in action, you will also see proof of the sheer size of the place. Fancy this; the roads in the market have street signs. 

OTHER MUST VISIT FOOD MARKETS

ST LAWRENCE @ TORONTO, CANADA

KRETA AYER WET MARKET@SINGAPORE

COURS SALEYA@NICE, FRANCE

BOROUH MARKET@LONDON, ENGLAND

PIKE PLACE MARKET@SEATTLE, USA

MERCADO CENTRAL @VALENCIA, SPAIN

CHANDNI CHOWK@ DELHI, INDIA

QUEEN VICTORIA MARKET@MELBOURNE, SYDNEY

TSUKIJI FISH MARKET@TOKYO, JAPAN

D’ TALIPAPA MARKET@BORACAY, PHILLIPINES

published in HT city