CaLDRON Magazine, April 2015

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APRIL 2015

LEGENDS OF EASTER PAGE 22

12

POINTERS THAT HELP WEIGHT LOSS PAGE 72

15 recipes

REVIEWS FROM DELHI, MUMBAI AND BANGALORE

MEET TWO BRILLIANT CHEFS WHO SHARE THEIR THOUGHTS

HEARD OF THE JACOB'S CREEK RESERVE TABLE YET? IT'S RESERVED.

LOVELY EASTER RECIPES FOR THE FAMILY

TWO SAVVY ENTREPRENEURS DISCUSS THEIR BUSINESSES

BOURBON COCKTAILS FOR THE COMING SUMMER CaLDRON MAGAZINE, APRIL 2015 | 1

CONTENTS reviews

08 there's work to 'b' done delhi 10 inspired by copper, gilded by good food delhi 12 when social goes street bangalore 14 where there's smoke, there's fire bangalore 16 up above the world so high mumbai 18 too much of a good thing mumbai

cover story

22 an eggcellent festival

people you should know 38 chef kayzad sadri culinary maestro 46 chef adam d'sylva culinary maestro 62 shivam gupta business of food 66 ashmeet kapoor business of food

events etc.

78 bring on the peroni 79 dubai food festival nails recipe for success

food & flavors

94 nibble this! tried & tasted 96 home cooking made easy

book review

matters of spirit

82 celebrating wines the jacob's creek way 84 beam me up jim mix it up

issue bonus

20 still cuts the mustard? nostalgia 70 start your day right, with breakfast 72 let's lose it the good way health nut 76 ready to hit the beach? stop. shop.

travel

98 leisure inn, jaipur roaming rover

2 | CaLDRON MAGAZINE, APRIL 2015

recipes

15 curry benedict 30 braided easter egg bread 32 carrot cake with cream cheese frosting 34 hot cross buns 36 kougloff 42 malai brocolli 44 spaghetti with prawns, garlic & parsley 50 fussili and zucchini with feta cheese 52 lamb cutlets in chimmichurri sauce 58 kaitafi prawns with jalapeno corn puree 48 grilled chicken salad 97 minted lamb & coriander burgers

drinks & cocktails 86 whiskey sour 88 kentucky storm 90 manhattan 92 apple rock bottom blues

regulars

5 editorial 6 born this month 7 contributors 60 ask the experts 102 national listings 103 international listings

read all about easter on page 22 CaLDRON MAGAZINE, APRIL 2015 | 3

The Team

useful information

editorial

WEBSITEs

SID KHULLAR (Delhi/NCR) managing editor

sid.khullar@chefatlarge.in VINITA BHATIA (Mumbai) consulting editor

vinita.bhatia@chefatlarge.in PARUL PRATAP SHIRAZI (Delhi/NCR) features editor

parul.shirazi@chefatlarge.in NATASHA ALI (Bangalore) associate editor

http://caldronmagazine.com http://chefatlarge.in

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MAIL THE EDITOR AT editor@chefatlarge.in

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JASWINDER SINGH (delhi/ncr) wine & beverages editor

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MANISH BHALLA (London, UK) recipe curation

manish.bhalla@chefatlarge.in SANDEEP SRINIVASA (delhi/ncr) technology & infrastructure

sandeep.srinivasa@chefatlarge.in BLESSY BLESS (Mumbai) group moderator

blessy.riyaz@chefatlarge.in VIJAY NAIR (Dubai) group events

SPECIAL PROJECTS

RITUPARNA MUKERJI (Delhi/NCR) SHRUTI ARORA (Delhi/NCR) CHARIS ALFRED BHAGIANTHAN (Singapore)

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amit joshi (Delhi/NCR) / amit.joshi@chefatlarge.in

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parul pratap shirazi / parul.shirazi@chefatlarge.in

amit joshi (Delhi/NCR) director - sales

amit.joshi@chefatlarge.in

4 | CaLDRON MAGAZINE, APRIL 2015

find us on

The symbolic relationship between certain foods and festivals is hard to peg down, because every region has its own interesting story on why a certain foodstuff is prepared and eaten on that special day. Take the case of hot cross buns and Easter. Stories abound about its origin from the poignant tale of a mother pining for dead sailor son to a papal diktat that it could only be eaten during wakes and therefore, Easter.

The one thing you cannot deny however is that food is symbolic of celebration and hence closely interlinked with festivals. Now, Easter might have come and gone, but does not mean we need to wait for it to come trundling around to bake a mean Kouglag or Braided Easter Egg Bread? Of course not!

This April issue of CaLDRON magazine is all about celebration – starting with Easter before venturing into the fiery territory of Mexican chillies.We also believe that while ambrosia is essential for celebrations, elixir is vital and hence we bring you some of the best cocktails you can create comfortably at home with Jim Beam bourbon.

We have been receiving bunches of mails from our evergrowing tribe of readers and have been taking your suggestions to heart.You will see that in the slight changes we incorporate in the magazine issue after issue. For instance, several of our readers have suggested that we carry articles on nutrition and healthy eating. Going forth, we will have experts giving their ideas on how you can eat healthy and make the right lifestyle choices.

Keep writing in with your opinions on how we can make CaLDRON magazine an even better publication than it is. After all, when it comes to food, we may not think alike. But hey, we all love the topic passionately, don’t we?

Love Vinita Bhatia

editorial CaLDRON MAGAZINE, APRIL 2015 | 5

BORN THIS MONTH

LIVING LEGEND

APRIL BLOOMFIELD ■ BORN 1974

IMAGE JBFTASTEAMERICA.ORG TEXT SOURCE: WIKIPEDIA.COM

discovered that she had missed out on the police cadet scheme. She decided to attend catering college alongside her sister and realised that it was a career she wanted.

April Bloomfield is a British chef best known for holding a Michelin star at two restaurants, The Spotted Pig and The Breslin. She has previously worked at a number of restaurants in the United Kingdom, including The River Café and Bibendum.

Chef Bloomfield is also noted for achieving the highest score of any single challenger in Iron Chef

America history, accomplishing the feat during her 56–53 victory over Michael Symon in 2008.

Bloomfield was born in Birmingham, West Midlands, in 1974. Her father was an engineer, while her mother worked from home for Halcyon Days Ltd, painting bomboniere. She originally wanted to become a police officer, but changed her mind when she

She credits her time at the River Café with Rose Gray and Ruth Rogers as being the time which really taught her to cook. Whilst there, she was scouted by American chef Mario Batali following Jamie Oliver's suggestion, to open a bistro-style restaurant in New York City. She was flown out to New York, where she was offered the job after a ten-hour interview by Batali which saw the pair eat at a variety of the restaurants in the city. After spending the summer working at Chez Panisse to familiarise herself with American ingredients, she moved to New York in the autumn of 2003, and opened the gastropub The Spotted Pig. The restaurant went on to win a Michelin star in 2005, the first time a specific list had been produced for New York City. She opened a second restaurant, located in the Ace Hotel New York, called The Breslin which later also won a star. She also opened an oyster bar in the hotel called The John Dory.

As of the 2012 Michelin Guide, she is one of ten female chefs in the United States to hold a Michelin star. ■

published works April (2012). A Girl and Her Pig. New York: Ecco. ISBN 978-0062003966 April (2015). A Girl and Her Greens. New York: Ecco. ISBN 978-0062225887 6 | CaLDRON MAGAZINE, APRIL 2015

APR 2015

CONTRIBUTORS

As a Mexican local, Chef Tania Tovar openly admits that her native cuisine is so vast that there are various aspects about it that she is still learning about - despite eating the food almost daily over the past 24 years. The chili is an example of one such ingredient and she says that Mexico is home to around 100 varieties of which only a handful are popular. As the craze for Mexican cuisine keeps growing, she is hopeful people will be interested in learning about the other lesser-known varieties too and will use it in their cooking.

Chef Shashi Bhuwan, Pastry Chef, Westin Hyderabad Mindspace believes that tradition and contemporary recipes can be melded to result in interesting creations. He should know, he was instrumental in introducing charcoal macaron and charcoal bread loaf to Daily Treats’ menu at Westin Hyderabad Mindspace. He shares tips on Easter recipes that can be prepared without too much hassle, without compromising on taste.

As Child Nutrition Expert for Nestlé Middle East, Sarah Kanaan is responsible for overseeing all children’s nutrition, health and wellness initiatives across the brand’s various divisions.

Having worked as an instructor at the Nutrition and Food Sciences Faculty at the American University of Beirut, she staunchly advocates that right eating habits hold the key to good health. And there is no better time to start eating right than right now. Teach the kids good eating habits from young age and watch them grow into active and physically fit adults, is what she believes.

Dr. Sushma Ayyalasomayajula is a General Practitioner working in the UK with 14 years of clinical experience in various medical specialties.

Sushma believes in equipping people to understand their health better by sharing her knowledge of medicine with them particularly with regards to lifestyle and food. Sushma leans towards holistic care i.e. look at the person as a human being and not a patient with just another symptom or problem. This helps her understand the psychosocial dynamics of health which she feels plays a large role both as a problem and as a solution.

CaLDRON MAGAZINE, APRIL 2015 | 7

RESTAURANT REVIEW PARUL PRATAP SHIRAZI / DELHI

There's Work To 'B' Done

I

enjoy a spot of old school partying once in a while; it keeps you young and if you do it often enough, it keeps you nimble too! One of my favourite party-thumping kind of places has always been b-bar.

So we decided to have lunch here for once, actually saw b-bar in daylight and loved what we saw.

Cathedral high ceiling with Greco Roman/Asian inspired looming figurines, upholstery straight out of a Tokyo sushi house and plenty of space to soak it all in. Though I suspect they remove a few covers for the evening; I remember it being roomier between tables.

We started with the signature b-bar Chicken Salad (INR 555), a combination of Chinese cabbage, fivespice powder and sesame oil. The real kicker was the bits of crispy wonton wrappers and the added nuttiness of sesame – this could make a meal for those who enjoy salads.

We followed it up with the Tom Yum Chicken Soup (INR 385) which had a major spice kick, which I loved. The chicken was soft not stringy and the base was definitely real stock, very telling of a good kitchen!

By this time we had established some faith in the kitchen cooking for us but it took a sideways swerve with the Watermelon and Tofu Salad with Ponzu Jelly (INR 355).

ASIAN FOOD WITH WESTERN INFLUENCES We were here to taste their new menu, described as Asian inspired The Lamb chops were done to death. fusion and as the brand puts it – “masterful celebration the new wave of Pacific-rim cuisine with a blend of fresh produce and subtle flavours where Japanese, Chinese, Thai and Eastern flavours merge with Western tastes and influences by Chef Vadim Shin and Chef Richard.” Those are some big words coupled with big promises because we love Asian food and know it all too well!

8 | CaLDRON MAGAZINE, APRIL 2015

The opulent looking b-bar has hosted some of the finest talents in fusion music and DJs, which is probably why Parul Pratap Shirazi had failed to have an actual culinary experience here.

When she made up for this oversight, she found the new food menu has its share of hits and misses.

RESTAURANT REVIEW The Kimchi Fried Rice had no Kimchi.

As much as we noted the innovation in the ingredients used for the new Pan Asian menu, the ponzu was lost here along with the tofu!

The green dressing (which I hoped was wasabi based!) was more like a mint and coriander tapenade because it was slightly tangy and not very complementary!

INADEQUATE SUSHI Then it was time for sushi, of which the Nigiri selection itself has over a dozen options. We played safe with Sushi Rolls to start with, which were a bit too large for a bite and the slightly odd Chicken Katsu Maki (INR 425 for 4) had a strong aftertaste of cloves and then a hit of parsley which we failed to comprehend! The Spicy Avocado (INR 275 for 4) was fresh, crispy but not memorable so we switched to Nigiri where the rice was dry but the seafood was fresh.

We ultimately found respite in the dumplings, the pork ones needed more fat for moisture and flavour

but the crab variant made up for that with a rich, creamy sauce that was unusual but in the name of ‘nouvelle cuisine’, acceptable!

There were hits with the soup and the salad but there is work to ‘b’ done when it come to the mains and the aspiring sushi bar! ■

Our Kimchi Fried Rice (INR 285) didn’t have any kimchi, our noodles were reminiscent of Yashwant Place and our Lamb Chops (INR 2755) were slaughtered at the abattoir and then murdered in the pan once again and were descriptively termed cutlets for reasons unknown to us! Dessert was a slightly dismal spread of 3 flavours of Creme Brulee (INR 285), where the colours and the depth of flavours needed a huge perk up.

Our Kimchi Fried Rice didn’t have any kimchi, the noodles were reminiscent of Yashwant Place and the Lamb Chops were slaughtered at the abattoir and later murdered in the pan.

The menu is hugely ambitious, from Gochujang to Sambal and a whole lot of Thai with Creole thrown in! Don’t miss the Teppanyaki menu, the Bento Boxes or the Executive Lunches and then there is the magnanimous seafood selection and then you realize maybe too much is going on.

“

2/5

PRICE: INR 3000++ (Meal for two)

ADDRESS: b-bar, Level 4, Select CityWalk, Saket, New Delhi PHONES: 011 460 98989

CaLDRON MAGAZINE, APRIL 2015 | 9

RESTAURANT REVIEW PARUL PRATAP SHIRAZI / DELHI

E

nter Tamra, the new all-day restaurant at Shangri-la by Eros and you will find your eyes swerving from left to right, above to below. Despite a close weave of tables, there is an ambiance of casual airiness, and you immediately spot the antique cast iron oven, where the breakfast croissants are baked.

The lush green foliage accents are the solace your eyes need, like bringing spring heavy Lutyens’ Delhi into the restaurant, lest you forget where you are! Their signa-

ture metal, copper, shows up in the form of antiquated pots and pans, hung over the island that serves Indian curries, kebabs, biryanis and pulaos.

We find a table by a bay window that overlooks the street below and I’m glad they kept the view. Tamra brings together signature kitchens like Japanese, Chinese, Thai, Indian and classic Continental, just how Delhi likes it!

RELISH IN ORDER Tamra has been designed to bring more finesse into how brunch

spreads are not just showcased but planned. The salad station is complete with greens, assorted vegetables, cheese, cold cuts and terrines.

That’s the touch of finesse you note first and then move on to fresh, soft, crusty, house made breads.

The salads don’t sway us, but the terrine goes down easy! Head right for Far Eastern and left for Indian, pass the grill station and stop for a tender, medium raw Tenderloin Steak and don’t forget the mash or the gravy. Halfway between India and the Far East, we can almost hear the Sushi call out to us and

Inspired By Copper, Gilded By Good Food The newly opened Tamra at Shangri-la by Eros is a trendy all-day restaurant that has already become the new talk of the town.We suspect that part of its newfound acclaim is its décor and use of antiquated objects. That the kitchen serves Japanese, Chinese, Thai, Indian and Continental, only means there is enough to please every palate.

10 | CaLDRON MAGAZINE, APRIL 2015

RESTAURANT REVIEW

SHANGRI-LA'S EROS, NEW DELHI

The interiors of Tamra are a delight to behold.

memories of 19 Oriental Avenue that stood at this very spot before bring a smile to our faces.

The sushi is good, if not better than it used to be, the variety is sufficient for a multi cuisine meal.

If you happen to be here on a Sunday then don’t miss the ice bed of oysters, lobster tails, prawns the size of fists, and octopus to complete the bouquet from the sea. I suggest you try the classic hot/cold mouth feel and order a side of tenderloin or prawn Teppanyaki from the live grill to go with the sushi; light soy, no wasabi, that in itself is a meal!

Brunch at Tamra comes with a fine selection of sparkling wine; a great way to take a break between courses, mainly because you simply have to have the Pan Asian fare just ahead of what I like to call fantastic Biryani at the Indian island. We dug into a round of Sticky Rice with Ribs, Chicken Rendang and a tiny little bamboo steamer of perfect Corn and Spinach dumplings from the array of Dim Sum, which includes incredible variants, so you could have a course of just those.

MAKE YOUR OWN CURRY At this point I wondered if I would make it to that Indian island, but thankfully, Asian food isn’t as filling as Indian. A home cook comes in, in the evenings to make phulkas and there is a dedicated Chef de Cuisine for every cuisine Tamra serves.

The USP among the Indian selection is the make-your-own curry station! Choose your selection of vegetables or meats, a gravy base and wait for your Naan while the chef flame fries up the quickest Indian curry ever! I love the idea of bringing the kitchen outside the

The USP among the Indian selection is the make-your-own curry station! Choose your selection of vegetables or meats, a gravy base and wait for your Naan while the chef flame fries up the quickest Indian curry ever!

“

kitchen; it makes you feel closer to the food you eat.

We loved the Kadhai Chicken, custom made at the buffet for us and the Biryani was a delight, more Awadhi, thus more fragrant and less spicy .There is Laal Maas too in case you are in the mood for pungence and plenty of kebabs to go with it!

Time for dessert? It’s always time for dessert! Especially if you have an anti griddle waiting for you, one that stands at -30F – it will freeze anything! At Tamra that can mean quick ice lollies or their play on a Stone Cold Creamery delight.

Else the staples are all there, a little mithai, a pudding or two, plenty of pastry and the best coffee ice cream this side of town! ■

4/5

PRICE: INR 6500++ (Meal for two)

ADDRESS: Shangri-La's- Eros Hotel, Connaught Place, New Delhi 110001 PHONES: 011 411 91919 CaLDRON MAGAZINE, APRIL 2015 | 11

RESTAURANT REVIEW NATASHA ALI / BANGALORE

The drinks are innovatively presented.

SOCIAL, BANGALORE

F

ood festivals are fun.

Street food is fun.

Church Street Social is always fun. Put the three together and you have yourself a fully fun fiesta!

That was my experience when I visited Social for its food promotion that ended on 31st March, 2015. The brand pulled together some classic street foods (chaats, bhajjis, bread pakodas, biryani) and also took more gentrified fare and gave them its own unique spin.

When Social Goes Street

When Social decided to have a street food festival in March, it went the whole hog, from making cocktails of Hajmola to coming up with irresistibly named Izzat Ka Falooda. In short, it was street and innovation every step of the way.

12 | CaLDRON MAGAZINE, APRIL 2015

And let’s talk cocktails! There was the Banarasi Patiala, a rum-spiked, freshly made ganne ka ras (sugarcane juice) and the restaurant had even managed to bring in the sugarcane churning machine! Some other must-try shots were flavored with hard candies that were a throwback to my childhood, like Hajmola, Pan Pasand, Mango Bite, etc. And how can I forget the goli soda bottles, which held the repository of various cocktails like Gin Ginger Limca, Raspberry Cream Soda Vodka and Masaledaar Nimbu Pani.

SO MUCH FOOD, SO LITTLE SPACE The group of friends I was with pretty much tried every item from the small eats selection, including a beautifully presented thali service Pani Puri, where you had all the accoutrements and could put together the perfect puri to suit your taste as well as a range of chaats. In the latter, I totally loved the Kharare Bhindi ki Videshi Chaat, which was unexpectedly exceptional.

There were samosas, vegetable and chilli bhajjis as well, while the veg and non veg versions of bread pakoda were just okay, not worth the space when there’s so much more to try.

SOCIAL, BANGALORE

CAN’T-MISS OPTIONS The Mutton Biryani Burrito was another dish that I am glad I did not miss out on. The biryani within had clearly been slow cooked and the meat textures and flavours were enough to make even a biryani snob like me very happy. And the burrito wrap actually made the eating even better and less messy.

I also really enjoyed the stuffed parathas that made an appearance, again with veg and non veg options, in no small measure thanks to the fresh white butter that accompanied them.

Of the main courses, we resolutely stuck to just three, including a lovely Moilee Seafood Laska that was very light and garnished with two halves of a boiled egg, and served with fluffy white rice, and a Nalli Nihari that wasn’t memorable. In terms of desserts, I enjoyed the Izzat ka Falooda, which I ordered especially because of its quirky name, but stayed away from the Gulab Jamun Cheesecake and Tiramisu Softie. Others on my table however enjoyed the latter tremendously.

We all told the management that the standout items from the festival menu should continue and be added to Social’s already stellar offerings, especially the cocktails. We were thrilled to get the assurance that such a plan was indeed in the works. So even if you missed the street food festival, you can always check out the new offerings when you visit Social next. ■

“

The Papad Pizza with pepperoni and cheese was heavenly and in keeping with Social’s trick of having some pork show up in an unusual yet fabulous flavour combo!

4/5

PRICE: INR 2500++ (meal for two)

ADDRESS: 46/1, Cobalt Building, Church Street, Bangalore – 560 001 The desserts are served in generous portions.

PHONES: 080 417 13016 / 416 22755

CaLDRON MAGAZINE, APRIL 2015 | 13

RESTAURANT REVIEW

The Chicken Kebabs on offer were definitely superior to what Empire serves, which is saying a lot, as were the Malabar Chicken Lollypops. The Prawnstar was a tantalizing combination of prawn and a tart jammy coating. And how could I possibly omit the Papad Pizza with pepperoni and cheese?!

It was heavenly and in keeping with Social’s trick of having some pork show up in an unusual yet fabulous flavour combo!

RESTAURANT REVIEW NATASHA ALI / BANGALORE

R

evisiting SmokeHouse Deli (SHD) at Indiranagar to check out the new menu (fret not, SHD regulars, a lot of the old favourites have been retained too!) meant it was the perfect excuse to meet friends over what promised to be a lovely meal.

A table with a bread basket and a worthy cheese platter was set up for us conveniently by the bar, so the drinks kept flowing alongside the courses of food the chef sent out with a regularity that made us eat smaller bites with each ensuing course!

The Orange and Pineapple Margarita and Jimi’s Mojito, a whiskey based mojito, started the party right – the whiskey in the mojito gave it a different flavour. Since I am a sucker for margaritas and citrus, that combo was a winner all the way for me.

SMOKE HOUSE DELI, BANGALORE

Large portions of decadent desserts!

14 | CaLDRON MAGAZINE, APRIL 2015

Where There's Smoke, There's Fire!

SmokeHouse Deli has a great new menu and vintage feel décor that ensures you will never run out of things to discover or converse about.

HAPPINESS ON A PLATE Amongst the starters, the BBQ Beef Strips were perfect in terms of sauciness and doneness, whilst the Prawn Fritters + Mustard Aioli with a hint of Thai and the perfect batter fried crunch to the prawns, is something you are reluctant to share. We initially turned our

noses up at the next offering of soups, given that tummy space was already becoming a constraint. But our reservations went out of the window, for both, the Minestrone + Barley and the High Street Chicken & Noodle Soup, which packed a spicy punch that made repeat slurps an absolute must!

The Popcorn Shrimps + Chipotle Mayo sandwich reminded me of Po Boys from a tiny open air shack in Western Massachusetts that I used to frequent. Of the pastas and risottos, the Lamb Parcels + Mint in butter sauce was all kinds of rich and wonderful, and the Oak Smoked Bacon + Mint Risotto was something I will be going back to enjoy an entire plate of! The other standout was the Capellini Chilli, Garlic + Mixed Seafood, which was a treasure trove of seafood in a creamy sauce.

DESSERT COMES A-KNOCKING Desserts were the final indulgence, though I managed only a couple of bites – that separate stomach for desserts was on strike that day!

Lemon Tart + Toffee Sauce and the Bitter Chocolate and Hazelnut Feuilletine were my picks, not being a Baked (sweet) Yoghurt fan nor an apple dessert lover. Others at the table however found the Warm Apple Cake + Vanilla Cardamom Sauce to be the best dessert of the afternoon.

SMOKE HOUSE DELI, BANGALORE

All in all, it was a wonderful meal that went on for a few hours. I can’t end without a mention of the special kiddie menu and fun for the two pint sized members of our raucous party! ■

CURRY BENEDICT { INGREDIENTS } chopped For Curry Sauce to taste Salt, to taste 2 tbsp olive oil Crushed black pepper, 1 medium size onion, For Mixture to taste chopped 3 tbsp olive oil ½ tsp garlic, chopped 2 medium size onions, To Finish 100 ml cream chopped 8 eggs ½ tsp dry oregano 2 tsp garlic, chopped 2 tsp white vinegar 1 tbsp butter 6 chicken ham, diced 100 ml refined oil ¾ tsp Madras curry 8 chicken sausages, 8 hash browns powder diced 4 chives Salt, to taste 1 tsp chili flakes 2 tsp coriander, Crushed black pepper, { METHOD } For Curry Sauce 8. Heat water in a sauce pan.

1. In a small sauce pan, heat Add a pinch of salt and white some olive oil. vinegar.

2. Sauté onion and garlic for few 9. Break eggs in individual bowls minutes without browning. and slowly drop it into wa3. Add oregano and cream toter and let it poach for 3 to 4 gether and cook on slow flame minutes until it boils.

10. Fry hash browns in medium 4. Finish with butter and strain. hot oil and cut into 4 equal Add Madras curry powder and pieces. seasoning and keep aside.

11. Arrange hash browns on plate and spoon curry sauce on top.

For Mixture Put the chicken mixture on top 5. In a skillet, heat olive oil. Sauté of sauce. onion and garlic for few min12. Remove eggs with slotted utes on a slow flame. spoon and place on top of the 6. Add chicken ham and sauchicken mixture. Garnish with sages and cook for few more chives. minutes.

7. Add chili flakes and finish with Recipe courtesy coriander. Season to taste and Smoke House Deli, Bangalore keep aside. * Serves: 4 * Preparation time: 15 minutes To Finish Cooking Time: 20 minutes

4/5 The Curry Benedict is a brilliant dish that must be tried!

PRICE: INR 2000++ (meal for two)

ADDRESS: 1209, Opposite Staples, 100 Feet Road, Indiranagar, Bangalore PHONES: 080 252 00899 CaLDRON MAGAZINE, APRIL 2015 | 15

RESTAURANT REVIEW

I tried only three of the four mains because they were irresistible. The Slow Cooked Brazilian Pork Belly + Kimchi Apples was plated to resemble a decadent slab of dessert rather than pork. The Chicken Schnitzel + Caper Sauce was also quite lovely and the one bite of the Grilled Steak with Creamed Mushrooms and Pepper Sauce reassured me that SHD knows exactly how to treat meat!

RESTAURANT REVIEW VINITA BHATIA / MUMBAI

Up Above The World So High Perched on the 40th storey of the tony Palladium Hotel is Asilo, the al fresco rooftop retreat for the bold and beautiful tribe of Mumbai. It is easy to lose oneself in this bubble of decadence and luxury, while taking in the striking panoramic views of Mumbai’s skyline, which appears all the more dramatic after sunset.

Two years since it established itself as the must-be-seen destination for Mumbai’s swish set, Chef Cyrus Irani decided to shake things up in the kitchen, which specialises in

at this restaurant. And when we say that the shimmering jewel of this cocktail menu is the Grey Goose Golden Delight (INR 5000), we mean it literally – the cocktail actually has a thin sheen of gold dust. This concoction of Drambuie and vodka with a hint of cinnamon is served in a special Swarovski encrusted martini glass and is presented on a special mirrored platter. Talk about decadence in a glass!

The citrusy hints of the triple sec and the grilled lime were lost in

they were presented. Stem-less cone bowls containing the cocktail were placed atop another spherical glass that held dry ice. The effect was of an incessant misty haze surrounding the drink.

The food menu can be quite obfuscating and since we were keen to try the Robata creations, we decided to rely on our server, Nishith, who strongly recommended Chilean Sea Bass (INR 1500) marinated, in what he claimed was pesto sauce mixed with cream cheese.

The delicate Oriental flavours of

For the space-starved denizens of Mumbai, Asilo’s luxurious expansiveness is spellbinding. The new menu, vast and diverse as it is, compels you to return to this rooftop establishment, as the chef tries to elevate regular dishes to extravagant creations while trying his best not to go overboard.

Middle Eastern and Mediterranean cuisine. Asilo also boasts of being the only restaurant in the city that applies the Robata technique of grilling food on lava stones to bring out its intrinsic flavours.

OPULENCE IN A GLASS Asilo has worked closely with Grey Goose to create some signature cocktails that will be only served 16 | CaLDRON MAGAZINE, APRIL 2015

the tequila-based Ay, Caramba (INR 750), though Asilo Sunrise (INR 800) turned out to be a bombshell of a drink. It initially lulls you with the sweetness of apple juice before the tartness of ginger gives it a sharp bite.

What really made us feel that our evening was truly well spent were the martinis, or rather the way

the dish with a strong tang of kaffir lime made us doubt his assertion.

The Mixed Robata Platter (INR 600), with Kung Pao Chicken Satay, Spicy Black Bean Prawns, Xo Kasundi Fish and Chilli Lemon Fish, will definitely leave you with mixed reactions. Barring the mildly flavoured steamed Chilli Lemon Fish, all the others left an

oily trail on the serving plate, while the Xo Kasundi lacked the pungency of mustard seeds that we were expecting.

My dinner companion, who had tried the Fresh Sea Lobster Thermidor (INR 1400) before, insisted we not miss it, and then drove a hard bargain about sharing the meat. Sadly, the size of the crustacean was hardly meant for sharing.

Also we could not figure out what the wine infused spatzle pasta was doing with this already creamy creation, or the solitary boiled beetroot; a crisp salad of microgreens would have added the right crunch to the dish.

The juicy New Zealand Lamb Chops (INR 1200), cooked to perfection with a deep red center, had charcoal roasted baby carrots and cherry tomatoes tucked between the meat. But the surprise package was the quinoa pilaf with more roasted vegetables tossed with wine jus.

The Herb Crusted John Dory (INR) had a delectably spicy, sweet and tangy smear of tamarind and

Japanese rice sauce and sake, that we are unabashed to say that we scraped till the last crumb. When a crust is as good as this, letting even a nanogram go to waste would be sacrilegious, in our opinion.

The only reason we agreed to have the Tiramisu (INR 400) was because Nishith insisted we would regret missing this after-dinner delicacy. The spongy dessert served in a sea of hazelnut emulsion shows the chef ’s eye for detail, because it was unlike the excessively creamy and achingly sweet frippery with an overdose of coffee that passes for Tiramisu in most establishments.

What sets Asilo apart from other wannabe rooftop dining destinations in Mumbai is the undercurrent of subtle elegance rather than flashy glamour. The service is attentive and charming, without being obtrusive, while the food is beautifully presented without overt over-the-top and unnecessary embellishments. ■

What really made us feel that our evening was truly well spent were the martinis, or rather the way they were presented.

“

3/5

PRICE: INR 3500++ (Meal for two)

ADDRESS: Level 40, Hotel Palladium, 462, Senapati Bapat Marg, Lower Parel, Mumbai - 400013 PHONES: 022 616 28422 CaLDRON MAGAZINE, APRIL 2015 | 17

RESTAURANT REVIEW

ASILO, MUMBAI

The Tamarind John Dory is a well presented and generously portioned platter.

RESTAURANT REVIEW VINITA BHATIA / MUMBAI

Too Much Of A Good Thing

18 | CaLDRON MAGAZINE, APRIL 2015

In the case of Sunday brunch at JW CafĂŠ, the all-day restaurant at the new JW Marriott Mumbai Sahar, it is definitely all of the above. However, what really clinches the deal in its favour is the sheer variety of cuisines and dishes it offers.

DESIGNED TO AWE When you enter the lobby, your eyes are caught by a giant chandelier of Swarovski crystals that cascades from the ceiling like golden

The interiors at JW Cafe

JW MARRIOTT, MUMBAI

Expansive is an inadequate adjective to describe the Sunday brunch at JW CafĂŠ at JW Marriott Mumbai Sahar. Given the vast variety of cuisines and dishes on offer, you inevitably miss out on some delicacies, irrespective of how hearty an appetite you bring along!

W

hat makes Sunday brunches at some restaurants better than those at others? Is it the sense of casualness that envelops the place befitting the relaxedness of a weekend meal? Or perhaps the comfort of coming with the entire family and knowing there is something for everyone, without parents needing to monitor kids, and sometimes vice versa.

JW MARRIOTT, MUMBAI

In the mains, we tried the Palak Kofta and Dal that went perfectly with the lovely fluffed rice with enough juices to dribble down the sides of the spoons. Our stomachs gave up on us at this point, though our appetite was still over-enthusiastic, so we decided to move on to the desserts. Frankly, though we sampled several tarts, madelines, macaroons, cupcakes and a few Indian desserts, the sugar rush made us forget the minute details of most of them.

Cocktail making in progress.

teardrops drip into a giant marble bowl. The overall decor is of spring in the air, with similar leaf-shaped etchings and designs outlined throughout the hotel. When you veer off to JW Café, the sense of towering spaciousness continues.

The first thing you should do at JW Café is take a leisurely tour of the various food counters, else you might miss out on some delicious fare because your appetite would be satiated. Here’s a quick list on some of the counters we spied – Chaat, Sushi, Satay, Waffles, Grills, Bread, Thai, Continental, Indian, Kebabs, Pasta, Cold Cuts, Seafood, Cheese, Fruits and different types of desserts. There is a good chance we might have missed some in this list, nonetheless!

STRATEGIC PLANNING TO DINING What piqued our attention was the display of large crab claws on a bed of ice. Vivek Bhatt, Executive Chef, informed us that these were

Alaskan crabs, so we decided that the only way to enjoy them was with abandonment of refinement, cracking the crustacean’s appendages with our fingers and nails.

Well, when good food is in the picture, dignity is not one of our virtues!

The staff at JW Café is very attentive and seem to take the sight of an empty plate as an affront. If we overate, through the languorous meal, then we are willing to heap some of the blame for this gluttony on our servers who kept insisting we try one dish or the other.

Chef Danish Merchant, Head Chef of JW Café, drew our attention to the Roast Leg of Lamb, sourced from Australia rather than the local abattoirs, with some Oven Baked Potatoes and Ratatouille, just because we craved some good old-fashioned Sunday lunch. The Scampi were devoid of any distinctive flavour though and the only way we could ingest it was with the accompanying garlicky spicy mayo sauce.

After the lovely meal, and not having tried the Oriental, Mediterranean and other fare, there is one thing we can definitely say for the Sunday brunch at JW Café – one visit is simply not enough to pass judgement about the culinary expertise of the chefs. We intend to pay it some more visits if only to see whether it can keep up the high standards it has set in our minds. ■

The youngsters in our group stuck to freshly made pasta in white sauce and pizza and declared that it was much better than the doughy options usually served at most chain restaurants. The vari-

ADDRESS: IA Project Road, Chhatrapati Shivaji International Airport, Andheri, Mumbai – 400 059

4/5

PRICE: INR 1111++ (meal for two)

PHONES: 022 285 38888 CaLDRON MAGAZINE, APRIL 2015 | 19

RESTAURANT REVIEW

ous kebabs were curiously placed inside cast iron pots instead of a grill, but Chef Bhatt explained it was a better way to keep the meat moist and warm at the same time.

NOSTALGIA

SID KHULLAR

Still Cuts The Mustard?

T

hose of us who have read Khushwant Singh’s ‘The Company of Women’ know that the book presents to the reader, apart from a glimpse into the desires of a middle aged man, a view of Delhi from an era long gone. The book takes the reader, in Singh’s inimitable manner, through the streets of Delhi, into the homes of the affluent, traversing the corridors of exclusive clubs, when the word ‘exclusive’ still stood for something, coming to rest in the relative simplicity of life at the time.

We still have a few pillars left over from an age when Delhi was green, the cars few and the people indigenous. One of them is the Ashok Hotel, built in 1956 on 16.1 acres of prime property. Said to be Jawaharlal Nehru’s pet project and executed under the watchful eye of the Tourism Minister at the

ASHOK HOTEL, NEW DELHI

An old photo showing a platter of roasted raan - leg of lamb.

20 | CaLDRON MAGAZINE, APRIL 2015

time, Karan Singh, the Ashok Hotel has 550 rooms that include 60 Executive Suites, 40 Double Suites, 10 Deluxe Suites and a Presidential Suite.

Among the restaurants, spas and night clubs it houses is one old favorite that’s been around for decades – Frontier restaurant.

WHEN CHANGE ISN’T A PLEASANT CONSTANT Dishing out a cuisine India doesn’t seem to tire of, that of the north-west frontier, Frontier restaurant’s entire legacy and current offering is based on this particular genre. As with most properties that have been around for a while, innovation is probably a tough exercise, given it involves change, an element of life that aged staff are known to rise against.

Going by the dreary mocktails I tasted, those manning the bar are no exception. The food I ate included old staples such as

The food menu at Frontier restaurant at Hotel Ashok, which specialises in the ever-favourite northwest frontier cuisine, has not changed for many years, which might make one feel nostalgically good. But it does not help the restaurant when Delhi is overrun with establishments that are raising the bar it terms of innovative creation and presentation of food.

Innovation can be tough for a property that has been around since postindependence because it involves getting the personnel to accept the change, which is tougher if the old guard is running affairs in the restaurant.

NOSTALGIA

STILL CUTS THE MUSTARD?

ASHOK HOTEL, NEW DELHI

A dated photograph showing patrons enjoying an evening at Fronter, with roasted leg of lamb, giant naans and coke on the table.

AS WITH MOST PROPERTIES THAT HAVE BEEN AROUND FOR A WHILE, INNOVATION IS PROBABLY A TOUGH EXERCISE, GIVEN IT INVOLVES CHANGE, AN ELEMENT OF LIFE THAT AGED STAFF ARE KNOWN TO RISE AGAINST.

Kebab-e-Bannu (INR 950), Murgh Peshawari (INR 900), Subz-eSeekh (INR 575), Pathar Kabab (INR 950) as well as some perennial family favourites like Dal Dera Ismail Khan (INR 400) among others.

The food menu, I was told, has not changed for decades. How much of that is a good thing I’ll really have to think about, given that the average mark is constantly rising all around and even if we maintain our levels of quality and innovation, even if they were the highest, say 20 years ago, we’ll end up being rated below par at today’s standards.

RELATIVE COMPARISON The issue, therefore, becomes one of comparison; relative instead of absolute. My lunch at Frontier restaurant was good; not great.

This means, dishes were around

par for what they were meant to be though I’m fairly sure the Pathar Kabab wasn’t made with mountain goat as claimed on the menu.

When compared however with what’s available out there, the food at Frontier pales noticeably. If given a choice between the innovations led by chefs with culinary ambition and eye washes prescribed by aging management with retirement benefits, I’d much rather go with innovation.

If you’re looking for an expensive taste of nostalgia, a peek into how restaurants used to be in the last century, Frontier restaurant is where you should eat at. For anything else, there’s a whole, wide world out there. ■

CaLDRON MAGAZINE, APRIL 2015 | 21

An EGGCELLENT FESTIVAL

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While indulgently looking at little kids search for their sweet cache, have you ever spared a thought to how the symbol of the egg became intertwined with Easter?

We have, and here is a look at how this tradition came into being and how different countries celebrate Easter with eggs of all flavours and hues.

CaLDRON MAGAZINE, APRIL 2015 | 23

COVER STORY

T

by Vinita bhatia

he world over, kids await the dawn of Easter morning.

Other than Halloween, this is the one day they can gorge on chocolates without anyone stopping them. What makes Easter more fun is that they have to unearth these hidden treasures, making the prize that much more valuable.

While we leave the youngsters to their sweetladen expeditions, let’s understand how eggs, and eating chocolate, became the mascot for Easter. Christians around the world celebrate Easter to commemorate the resurrection of Jesus Christ.

The celebrations have a symbolic connection with the beginning of a new life and a salute to the approaching spring. This is how bunnies, which are very fertile and have several offspring, came to be associated with this event.

While eggs became associated with Easter because they are an emblem of rebirth, there is another reason for this connection. In the olden days, during Lent devout Christians abstained from eggs and would devour it with gusto on Easter.

But since it was supposed to be part of celebratory fare, plain eggs were given a colourful and delightful makeover over the centuries. From the 13th century onwards, they were

24 | CaLDRON MAGAZINE, APRIL 2015

sometimes painted in bright colours with homemade dyes or charcoal; drilled and filled with chocolate and even crafted from gold and precious stones. The best example of the latter were the prized glitzy eggs created by Carl FabergĂŠ for the Russian Czar and Czarina in the 19th century.

Easter eggs were usually exchanged as gifts when

EASTER EGGS WERE EXCHANGED AS GIFTS WHEN FAMILIES VISITED EACH OTHER AND GIVEN TO CHILDREN FOR GOOD BEHAVIOUR.

an eggcellent festival

COVER STORY

EGGS BECAME ASSOCIATED WITH EASTER BECAUSE THEY ARE AN EMBLEM OF REBIRTH.

According to legend, the tradition of hot cross buns was started by a London widow who hung up a bun in memory of her sailor son, who had died at sea.

It even inspired a nursery rhyme, giving rise to quaint images of a baker selling piping hot, fresh from the oven buns with the sign of a cross on them, to throngs of children.

families visited each other and were given to children as a reward for their good behaviour. To give it a festive touch, fables were built around the occasion.

It started with the Germans who began the ‘Osterhase’ ritual where children would build a warm nest for the egg-laying hare to lay its coloured eggs. On Easter Sunday, their efforts were rewarded with the presence of various brightly coloured chocolate eggs and candies in these nests. This tradition caught the fancy of kids

worldwide and became a global custom.

OTHER EASTER TRADITIONS Eating candy and chocolate is not the only thing that is associated with Easter. Back in the 18th century, it was an occasion for people to parade about in their best attire when they attended church. Royalty and the upper class would order special clothes and hats and then walk about to admire each other’s apparel, earning the sobriquet of ‘Easter Parade’. Even today, there are cities CaLDRON MAGAZINE, APRIL 2015 | 25

COVER STORY

an eggcellent festival

in the US and Europe that still hold on to this Easter Parade tradition where they strut around in ornate Victorian outfits.

In the UK, the royalty chose this occasion to show their benevolent side from as early as the 13th century. On Maundy Thursday, the Queen would donate money to people who have put in efforts for social causes. Even the Pope practices the ceremony of washing the feet of other clergymen, reenacting the ritual that Jesus performed on his apostles before his crucifixion.

Don’t let this delude you that the Easter weekend is a sombre affair.

There is plenty of of fun and games attached as well. In various European cities, citizens chase hard boiled and elaborately decorated eggs in a rumble-and-tumble race down a hill to see whose egg reaches the bottom first.

Then there is the custom of baking and eating hot cross buns.

26 | CaLDRON MAGAZINE, APRIL 2015

According to legend, the tradition was started by a London widow who hung up a hot cross bun in memory of her sailor son, who had died at sea. It even inspired a nursery rhyme, giving rise to quaint images of a baker selling piping hot, fresh from the oven buns with the sign of a cross on them, to throngs of children.

With all these fun activities included, Easter has moved on from being a time to celebrate rebirth to celebrating life and camaraderie. This is the time to make friends and forgive foes. And yes, bring out the child in you by hunting for Easter eggs hidden all over the house and indulge in some tasty traditions of eating your way through the entire weekend! ■

TIPS FOR MAKING CHOCOLATE EASTER EGGS AT HOME Always use good quality chocolate.

The chocolate should be perfectly tempered at 29°C. Ensure there is no water vapour in the chocolate before you set it in moulds.

Use the right mould for chocolate eggs.

Cool the chocolate and then spread it evenly on every mould and let it set in a refrigerator.

Once set, decorate the chocolate eggs with marzipan or chocolate buttons. For the latter, temper a little chocolate and brush it on the egg and place the buttons over it.

COURTESY: SAVIO FERNANDES, EXECUTIVE PASTRY CHEF, JW MARRIOTT MUMBAI JUHU

UNUSUAL EASTER EGGS WORLDWIDE Not all eggs are created equal, at least during Easter! Traditions across the globe are as colourful as they are contrasting. In Germany, Easter eggs made out of wood or plaster are painted in brightly coloured designs and sold as ornaments on the market. This tradition originates from Slavic East German people known as Sorbians, who have long painted eggs using a technique with melted wax. Their original purpose was to ward off evil spirits.

Vienna at Easter time is quite a sight to behold, as the famous Ostermarkt - literally 'Easter Market' - is festooned with ribboned Easter eggs, sold as decorative objects to be hung about the house. In fact, the whole of Austria is taken over by eggs at this time of year, with Salzburg, Carinthia and Tyrol all hosting their own markets, complete with all kinds of local crafts and fresh foods.

Peer into a French chocolatier's window ahead of Easter weekend and you'll be greeted with full-blown works of art.

Huge chocolate eggs are painted like canvases to celebrate the holiday, with famous chocolatiers like the Colas family choosing a different theme for their boutique egg displays every year.

Another unusual technique for egg decoration is employed in Slovenia, where tiny holes are drilled into the shell of the egg. This technique is taken to the next level by native artist Franc Grom, who creates beautiful sculptures using eggs lit from the inside. Another traditional method is known as drsanka, which means to scratch the surface of the egg, creating geometric or floral patterns.

Finally, 2012 Easter festivities in Argentina proved that if in doubt, just go really big! A huge Easter dome was created in Bariloche for the annual Chocolate Festival and was made using chocolate slathered over a wooden mould. At more than 8.5 metres high, it was claimed to be the largest Easter egg in the world, and in any case, we certainly think they've got the right idea!

COURTESY: THORNTONS, UK

CaLDRON MAGAZINE, APRIL 2015 | 27

Ending The Holy Week On A Happy Note

Over the long Easter weekend, families get together to pray and rejoice in the resurrection of Christ.

And how can any festivity be complete, unless it is accompanied by lot of celebratory dishes? But did you know that there are certain dishes prepared during Easter that have a story behind them? We present some of the famous dishes prepared during Easter and their significance to this celebration.

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CaLDRON MAGAZINE, APRIL 2015 | 29

COVER STORY

an eggcellent festival - RECIPES

BRAIDED EASTER EGG BREAD There’s an old Italian saying that translates to this ‘he who has bread can never die’. This explains the significance of bread during Easter, which is the occasion to celebrate Christ’s resurrection. Italians would bake a sweetened braided bread that encircled colored hardboiled eggs with the initials for ‘Buona Pasqua’ mentioned on it. In case you are wondering, that means Happy Easter! { INGREDIENTS } 110 gm sugar 1 ½ tsp dry yeast 2 tsp cardamom powder 1 tsp salt

750 gm flour 4 eggs 300 ml milk 90 gm butter

6 hard boiled eggs 1 tsp red food coloring 50 ml oil

{ METHOD } 1.

2.

3.

4.

5.

6.

In a large bowl, mix sugar, 7. Place this dough in a greased yeast, cardamom, salt and bowl, turning once to grease 500gm flour. the top. Cover with plastic In a small saucepan, heat milk wrap and let it rise in a warm and butter to 120°C to 130°C. place until doubled, which Add this to dry ingredients. should take about 45 minutes.

Beat on medium speed for 2 8. Meanwhile, color the hard minutes. boiled eggs with food colors.

Add 3 eggs, one by one, and 9. Punch down the raised dough beat on high for 2 minutes. and turn onto a lightly floured Stir in the remaining flour to surface. form a soft dough (dough will 10. Divide into 3 parts. Roll each be sticky). portion into a 24-inch rope.

Turn this dough onto a floured 11. Place ropes on a greased surface and knead until baking sheet and braid. Bring smooth and elastic for about ends together to form a ring.

6-8 minutes.

Pinch ends to seal.

12. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.

13. Cover with a kitchen towel; let it rise in a warm place until doubled, about 20 minutes.

14. Preheat oven to 190°C. 15. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding the colored eggs.

16. Bake in preheated oven for 25 to 30 minutes or until golden brown.

17. Remove from pan to a wire rack to cool.

Recipe courtesy Shashi Bhuwan, Pastry Chef, Westin Hyderabad Mindspace * Serves: 6 * Preparation time: 5 minutes Cooking Time: 90 minutes

30 | CaLDRON MAGAZINE, APRIL 2015

If you are comfortable with baking, then you can braid the bread into the shape of a basket and place the colored eggs in the center.

CaLDRON MAGAZINE, APRIL 2015 | 31

COVER STORY

an eggcellent festival - RECIPES

CARROT CAKE WITH CREAM CHEESE FROSTING Can there be a better way to entice the Easter bunny other than baking a spongy carrot cake with rich frosting? Well, we think not. And once you have baked this cake, you might find yourself making it throughout the year and not just on Easter! { INGREDIENTS } For the Carrot Cake 100 gm flour 85 gm icing sugar ½ tsp cinnamon powder ½ tsp baking soda ½ tsp salt 25 gm shredded coconut 40 gm raisins

40 gm carrots, grated 50 gm apples, grated 40 gm pineapples, chopped 20 gm walnuts, crushed 1 egg 60 gm refined oil 1 tsp vanilla essence 25 gm oats

For the Frosting 50 gm butter unsalted 120 gm icing sugar 120 gm cream cheese 1 tsp vanilla essence

{ METHOD } rot-flour mixture, just until moist. For the Frosting For the Carrot Cake 1. In a large bowl, beat together the Scoop the batter into prepared 1. Preheat the oven to 175°C. butter and cream cheese with cake mould.

2. Grease a springform cake ring an electric mixer.With the mixer 6. Bake in preheated oven for 35 with butter and dust with flour. on low speed, add the powdered minutes, until a toothpick insert3. In a large bowl, mix flour, sugar, sugar a spoon at a time until ed into center of cake comes out baking soda, cinnamon and salt. smooth and creamy. Beat in the clean.

Stir in carrots, raisins, nuts, coco7. Remove cake and let it cool on a vanilla essence. nut, oats and apple. wire rack.

2. Frost the cake with cream 4. In a separate bowl, beat together cheese frosting, serve cold. egg, olive oil and vanilla essence.

5. Stir this egg mixture into the carRecipe courtesy Shashi Bhuwan, Pastry Chef, Westin Hyderabad Mindspace * Serves: 2 * Preparation time: 15 minutes Cooking Time: 50 minutes

32 | CaLDRON MAGAZINE, APRIL 2015

If you are comfortable with baking, then you can braid the bread into the shape of a basket and place the colored eggs in the center.

CaLDRON MAGAZINE, APRIL 2015 | 33

COVER STORY

an eggcellent festival - RECIPES

HOT CROSS BUNS In the olden days, people in Britain were permitted to bake and eat Hot Cross Buns only on Easter or at a funeral wake. They also believed that hanging these buns on their doorstep would ward off evil spirits since it bore the sign of the cross. Interesting, isn’t it? { INGREDIENTS } 300 ml milk 50 gm butter, softened 500 gm flour Salt, to taste 75 gm caster sugar

10 ml oil 7 gm yeast 1 egg, beaten 75 gm raisins 50 gm candied orange peel

¼ tsp orange zest 1 apple, chopped fine 1 tsp cinnamon

{ METHOD } 1. Place milk in a thick-bottomed saucepan and bring to boil.

2. Remove it from the heat and stir in the butter gently. Let this mixture reach room temperature.

3. In another glass bowl, mix flour, salt, sugar and yeast.

Make a well in the centre and pour in the milk.

4. Add the egg and using a wooden spoon, mix well. Use your hands to knead this mixture till it becomes a sticky

dough. and with the blunt end of a knife make a cross sign on 5. Dust your platform with flour each bun. and turn over the dough.

9. Line a baking sheet with Knead it properly for at least parchment paper and arrange 5 minutes till the dough is the balls in them leaving at pliable. least 2 inches of space be6. Brush a bowl with oil and tween each. Cover with a place the dough in it. Cover clean tea towel and let it proof with cling film and let it rest for another hour. in a warm place till it doubles in size.

10. Preheat oven to 220°C. 7. Knead the remaining ingredi- 11. Bake the buns for 20 to 25 ents into the dough and let it minutes, until golden brown. rise for another hour.

Remove on a wire rack and serve warm.

8. Divide the dough into 15 balls Recipe courtesy Shashi Bhuwan, Pastry Chef, Westin Hyderabad Mindspace * Makes: 15 * Preparation time: 15 minutes Cooking Time: 4 hours

34 | CaLDRON MAGAZINE, APRIL 2015

Use frosting or even melted fruit preserve of your choice to fill in the cross signs on the buns, to enhance its taste.

CaLDRON MAGAZINE, APRIL 2015 | 35

COVER STORY

an eggcellent festival - RECIPES

KOUGLOF It might look like a bundt cake, but there is more to the Kouglof than meets the eye. For starters, it is much taller with a narrowing dome.Years ago, German bakers would carve intricate designs on the sides and top of a Kouglof before serving it to aristocracy during Easter. Some say this cake resembles the domed shaped hats worn by the higher Catholic priests back then, while others say that the shape is incidental and the idea was to have a big enough cake for the entire family to get a hearty slice. The jury is still out on this one. { INGREDIENTS } 300 gm flour 50 gm sugar 15 gm fresh yeast 120 ml milk, lukewarm

3 eggs, beaten 30 ml dark rum 120 gm butter, diced and softened Salt, to taste

45 gm raisins, washed and drained 50 gm almonds, sliced 100 gm milk chocolate, grated

{ METHOD } 1. Combine the flour and sugar in a large mixing bowl. Make a well in the center.

2. In another bowl, mix yeast with the milk and stir to soften. Pour in the center made in the flour.

3. Add eggs and rum and mix well with a wooden spoon for at least 10 minutes.

4. Add the butter, and continue mixing for another 10 minutes till the batter becomes elastic.

5. Add the raisins, and mix again

8. Preheat the oven to 180째C. to combine.

Bake the Kouglof for 45 min6. Cover the bowl with a cling utes, until crusty and brown, wrap film and place it in a and until a knife inserted in warm place so that the dough the center of the dough comes can rise. After half an hour, out clean. when the dough has risen, 9. Remove it and place the punch it down and knead it entire pan on a wire rack for again. a couple of hours and then 7. Butter the kouglof pan well. demould.

Sprinkle almonds on the base 10. Melt the chocolate in a double and empty the dough into it. boiler and drizzle over the Return it to the warm spot and Kouglof before serving. let it rise for the second time for another hour.

Recipe courtesy Shashi Bhuwan, Pastry Chef, Westin Hyderabad Mindspace * Serves: 10 *

36 | CaLDRON MAGAZINE, APRIL 2015

You can cover the Kouglof pan with foil to prevent the top from getting darkened and burnt.

CaLDRON MAGAZINE, APRIL 2015 | 37

CULINARY MAESTRO

BY VINITA BHATIA

I THINK CHEFS MAKE VERY

“

“I

Chef Kayzad Sadri believes that a good chef is one who can present food creatively for guests, but also keeps a close eye on the cost of the produce going in. After all, he explains to Vinita Bhatia that cost will ultimately be passed on to the customer and while people don’t mind paying a premium for good grub, pricey fare isn’t everyone’s cup of tea.

ASTUTE BUSINESS MANAGERS

F HE HAD NOT BEEN A CHEF, THERE IS A GOOD CHANCE THAT KAYZAD SADRI WOULD HAVE BECOME A TOURIST GUIDE. QUIZ HIM ABOUT THE MAJOR CITIES OF INDIA AND HE WILL COME BACK WITH DETAILS OF A LITTLE KNOWN EATERY THAT SERVES THE BEST LOCAL DELICACY. HE REVEALS TO VINITA BHATIA HOW HE ONCE WENT TO THE HINTERLANDS OF MADHYA PRADESH, JUST BECAUSE SOMEONE TOLD HIM ABOUT A PARTICULAR KEBAB FOUND THERE. Vinita Bhatia (VB): Please don’t tell me that you decided to become a chef because you loved food!

That phrase has been done to death.

Kayzad Sadri (KS): That was definitely one of the main reasons I became a chef! Though another reason was that studies at school wearied me and I did not see myself working behind a desk. Though I was born in Mumbai, I did part of my schooling in Navsari where I was known more for my energetic out-of-class excur-

38 | CaLDRON MAGAZINE, APRIL 2015

- CHEF KAYZAD SADRI sions than my academic capabilities. Since I had a twin brother, you can imagine how much ruckus the two of us would rake up, back then!

When the time came to think about which profession I should take, I decided to try my hand at hotel management from Rizvi College of Hotel Management. What began as a flight of fancy had me hooked completely.

Later, I undertook two years of post graduation in kitchen operations from Oberoi Centre of Learning and Development (OCLD) in New Delhi. I even began my career there in 2001 as a Kitchen Management Associate. Since I was never one for studies, my parents were very surprised to learn that I was amongst the two candidates selected for that program, after 6 odd rounds of multiple interviews, group discussions, written tests and a cooking test. Frankly, to an extent, so was I! VB: You advocate the use of locally produced ingredients. However you have always worked with 5-star properties where the menus feature import-

CULINARY MAESTRO CHEF KAIZAD SADRI

GREAVESINDIA.CO.UK

will search and get the best quality possible.

“IF I HAD TO CHOOSE MY LAST MEAL ON EARTH, CHAPAT WOULD BE IT.” – CHEF KAYZAD SADRI

ed ingredients since they cater to international travellers. How do you maintain a fine balance between the two?

KS: I have been very vocal that irrespective of the stature of the property, the emphasis should be on quality ingredients and locally produced ingredients since they will always be fresher. Personally, I believe in supporting artisanal and small-scale growers, so they have a chance to scale their business and serve the industry better.

Of course, all the best ingredients cannot be available in a single region. Hence, one needs to import some of them. For instance, if Parma ham is needed, my team

VB: Local food or international fare – what rocks your boat?

KS: Now this might sound clichéd again, but food excites me. A traditional dal prepared in an earthenware pot in Rajasthan, a Dhansak at home on a hot afternoon, freshly made Buratta in Italy or a juicy burger from a deli in America – I am passionate about them all. I think once you enjoy cooking and eating good food and appreciate it in its true form, you have a connect with food, which is beautiful.

I personally gravitate towards food I ate growing up like my mother’s Pomfret Curry or Thai Green Curry. My all-time favourite is a Parsi dish called Chapat. These are sweet pancakes flavoured with nutmeg and nuts. My grandmother used to make it for us when we went to her house during school vacations.

If I had to choose my last meal on earth, Chapat would be it.

VB: You worked in New Delhi, then Udaipur and now in Mumbai. In your experience, how varied are customer expectations in each of these cities?

KS: Each of these cities has certain importance for me for different reasons. Delhi is where I began my career. Udaipur is where I met my wife, who is also an alumnus of OCLD. Mumbai is where my family – my parents, my brother, his wife and son – live - and will always be home.

But coming to your question, I never thought about my guests from CaLDRON MAGAZINE, APRIL 2015 | 39

CULINARY MAESTRO CHEF KAIZAD SADRI a city’s perspective. This is because, in my opinion, a guest’s expectations anywhere in the world will be the same – to get good value for the money spent.

VB: Intercontinental Marine Drive has three different restaurants, all with distinct themes.

How do you keep injecting newness into each restaurant’s menu to keep regulars returning?

KS: The Intercontinental Marine Drive has got some amazing dining and entertainment options. There is the traditional Kebab Korner, the popular rooftop Dome, the oriental Koh and Long & Short; each with a unique style. When working on Kebab Korner’s menu, I have to keep in mind old favourites, which guests keep asking for each time they visit, as well as the cuisine’s authenticity.

With Long & Short, I can be more creative, experimenting with new flavours and ingredients. Dome is about finger foods and unusual pairings. I have to keep thinking all the time about what to come up with for each of these dining establishments.

VB: So, is there one particular source of inspiration when you put your thinking cap on?

KS: I have studied a lot of chefs, their style and their cooking in detail and try to draw some elements from each of them. I admire Chef Thomas Keller of the French Laundry for his simplicity and perfection in executing every dish, Chef Eric Ripert of Le Bernardin for his imaginative seafood preparations, Chef David Chiang of Momofuku for his 40 | CaLDRON MAGAZINE, APRIL 2015

distinctly individualistic style – the list is pretty long. However, one chef closer home whom I revere is my OCLD instructor, Chef Baranidharan P. He ingrained a discipline and passion in us which serves me well even today.

VB: Many of these chefs you mentioned won renown since they have their own restaurants where they have culinary freedom to express themselves. But several others have failed, because they were not as adept at running a restaurant as they were at cooking exceptional food. Don’t you agree?

KS: I think chefs make very astute business managers. At least, that is the feedback I received from two of my ex-bosses. I, too, nurture the dream of someday playing the role of a business owner-cum-restaurateur. I think if you handle a kitchen, whether for a standalone restaurant or a hotel chain, you end up with skills like planning, organisation people management and management of resources.

“I BELIEVE IN SUPPORTING ARTISANAL AND SMALL-SCALE GROWERS, SO THEY HAVE A CHANCE TO SCALE THEIR BUSINESS AND SERVE THE INDUSTRY BETTER.” – CHEF KAYZAD SADRI

VB: So will we see you managing your own restaurant soon?

KS: For now, I want to keep doing great work in great organizations with great people, be it as the corporate chef or general manager of an amazing hotel chain like the Intercontinental Marine Drive, or in my own restaurant. That is something only time will tell. ■ DON'T MISS CHEF SADRI'S RECIPES ON PAGE 42!

CaLDRON MAGAZINE, APRIL 2015 | 41

CULINARY MAESTRO - RECIPES CHEF KAIZAD SADRI

MALAI BROCCOLI { INGREDIENTS } 1 liter water 1 liter ice cold water 500 gm broccoli, cut into florets 2-4 green chilies

½ tsp green cardamom powder ½ tsp black peppercorn crushed ½ cup cheddar cheese, grated ½ cup fresh cream

​ tbsp garlic paste 1 1 tsp ginger paste Salt, to taste

{ METHOD } 1. Boil the water and add 2 tsp of salt. Blanch the broccoli florets in the boiling water for 2-3 minutes.

2. Remove the florets from the pot and add them to ice cold water.

3. Once cooled, drain the water

and keep florets aside.

4. Grind the green chillies, cardamom seeds and black peppercorns into a fine paste.

5. In a separate bowl, mix the cheese, ginger paste, garlic paste, cream, and chili paste.

Add salt to taste.

6. Marinate the broccoli florets in the mixture for at least an hour.

7. Pre-heat the tandoor (if available) or oven to 200°C. Lay the florets on a baking sheet and bake for 9 minutes.

8. Serve with mint chutney.

* Serves: 2 * Preparation time: 10 minutes Cooking Time: 25 minutes

42 | CaLDRON MAGAZINE, APRIL 2015

CaLDRON MAGAZINE, APRIL 2015 | 43

CULINARY MAESTRO - RECIPES CHEF KAIZAD SADRI

SPAGHETTI WITH PRAWNS GARLIC AND PARSLEY { INGREDIENTS } 300 gm spaghetti 2 tbsp olive oil 4 garlic cloves, chopped

20 prawns ½ glass white wine Salt and black pepper, to taste

1 tsp chilli flakes 2 tsp parsley

{ METHOD } 1. Boil spaghetti in salted water for about 8 minutes or so, till it is cooked al dente.

2. In a deep saucepan, heat the oil. Add garlic and saute for 1 minute till it turns brown.

3. Add the prawns and cook for 2 minutes.

4. Add in the wine and cook for another couple of minutes.

5. Add the salt, black pepper, chilli flakes and parsley and

mix well.

6. Toss in the spaghetti till it is well combined with all the ingredients.

7. Serve hot.

* Serves: 2 * Preparation time: 15 minutes Cooking Time: 20 minutes

44 | CaLDRON MAGAZINE, APRIL 2015

Throw in a chopped medium sized tomato with the garlic for extra tangy flavors.

CaLDRON MAGAZINE, APRIL 2015 | 45

CULINARY MAESTRO

BY VINITA BHATIA

“

Without your team, you are no one – Chef Adam D’Sylva

The first thing you notice about Chef Adam D’Sylva is that his smile hardly leaves his face. The second thing you realise is that he is perfectly self-assured and does not mince words when it comes to stating the facts. He tells Vinita Bhatia that he does not believe creativity can be taught – either one has it, or one does not!

C

hef Adam D’Sylva is no stranger to awards and recognition. He has worked at Per Se in America, Cosi in South Yarra, was head chef under Geoff Lindsay at Pearl Restaurant and also became the first Head Chef at Longrain Melbourne for Martin Boetz. He won The Age 2008 Good Food Guide’s Young Chef of the Year and has also bagged the Victorian winner in the Lexus Young Chef of the Year award, twice! And a year after he opened Coda in Melbourne in 2009, the restaurant was awarded One Chefs’ Hat in The Age Good Food Guide for the following two years.

While others would be modest and thank fortune for these honours, Adam tells Vinita Bhatia that he would have been surprised if his restaurant had not received it! After all, he believes that if one has clear focus on what one wants to achieve and know exactly how to get there, then success is bound to follow.

46 | CaLDRON MAGAZINE, APRIL 2015

Vinita Bhatia (VB): What was it like growing up in a multicultural house?

Chef Adam D’Sylva (AD): Frankly, it was no different than growing up in any kind of household. It is just that I grew up with a bowl of pasta and curry on the table and I came to appreciate the diversity of Italian and Indian cultures. From there, I went on to recognise the value of all other great cuisines of the world.

I love the heady spice of Indian and the simplicity of produce-driven Italian. In fact, growing up, my Italian grandmother grew fruit and vegetables and she even made her own tomato sauce, salami and wine.

VB: Is that what sparked your interest in the food industry?

AD: In a way yes. I was born into the food business since my family owned a butcher shop and my uncles sold wine. Food was the prime focus of our family, not just at dinner table conversations but also while talking shop. Since my grandma looked after me from infancy, I began helping her out in the kitchen when I was

CULINARY MAESTRO CHEF ADAM D'SYLVA

“PEOPLE DECIDE THEY LIKE MY FOOD, MY RESTAURANTS AND ME. YOU CAN’T BUY THAT LIKING, ONLY CREATE IT.” – CHEF ADAM D’SYLVA

as young as 3 years old. As I grew up, I would help out in our butcher shop and later as a kitchen hand at a restaurant. I began my apprenticeship at the Hilton on the Park in Melbourne.

VB: After that there was no stopping you, was there?

AD: You can say that. I worked as a chef at Cosi, a celebrity restaurant in South Yarra. Later, I traveled through Italy and Hong Kong to learn about these cuisines first hand. After a couple of years, I

returned to Australia and worked as Head Chef at Pearl Restaurant and then moved on to Longrain Melbourne for Martin Boetz.

VB: Were you surprised when Coda won the One Chefs’ Hat in The Age Good Food Guide 2010 and 2011, just a year after it started operations?

AD: I opened Coda in 2009 and it won the first Hat just after opening.

I wasn’t surprised because I was confident that we were doing great things and people loved what we CaLDRON MAGAZINE, APRIL 2015 | 47

CULINARY MAESTRO CHEF ADAM D'SYLVA

did. I would have been more surprised if we didn’t. We had worked hard to get where we were.

VB: Some might mistake your confidence for arrogance.

AD: Perhaps, but then I don’t choose to be popular. People decide they like my food, my restaurants and me. You can’t buy that liking, only create it.

So, while designing the menu for Coda and Tonka, there is a lot of trial and error that my staff does before putting something on the menu. We know that not everyone is going to like one particular dish or dishes. It is subjective and personal taste and you have to realise that you cannot please everyone. I extend the same philosophy to all other aspects of my life.

VB: You are part owner and part head chef of Coda. How easy is it to shuffle between these two 48 | CaLDRON MAGAZINE, APRIL 2015

roles, especially since many believe that a good chef cannot be a good businessperson and vice versa?

AD: You don’t go between the two roles. You have to be the two roles and wear two hats. Some chefs struggle to do so and that is the difference between a good chef and a great chef!

VB: If you were to give advice to young chefs what would it be?

AD: I would tell them to always treat their team and staff nicely and with respect. Without your team, you are no one. So work hard, be nice to people and don’t lose focus.

VB: Have you ever thought what turn life would have taken if you had not chosen to become a chef?

AD: I think I would have gotten into horticulture. I love nature and plants and when you’re amidst it, you get to be creative. ■

CHECK OUT ADAM'S RECIPES ON PAGE 50.

SO YOU LIKE FRESH VEGETABLES? BUT DO YOU KNOW HOW FRESH IS FRESH? TURN TO PAGE 66 FOR THE ANSWER. CaLDRON MAGAZINE, APRIL 2015 | 49

CULINARY MAESTRO - RECIPES CHEF ADAM D'SYLVA

FUSILLI AND ZUCCHINI WITH FETA CHEESE { INGREDIENTS } 500 gm fusilli Salt, for pasta water 2 red chillies, chopped 5 garlic cloves 150 ml olive oil 2 zucchinis, coarsely grated

5 sprigs of thyme 1 bunch flat leaf parsley washed and chopped Sea salt, to taste Fresh black pepper, coarsely ground 100 gm feta cheese { METHOD }

1. In a large pot of boiling water, add fusilli and salt and cook till al dente. Reserve water in which pasta was boiled.

2. In a heavy based pot, sauté chilli and garlic with olive oil.

Fry until aromatic.

3. Add zucchini and cook for 10 minutes. Add a cup of pasta water.

4. Add thyme and parsley and cook for a few more minutes.

5. Add ½ cup of pasta water and stir vigorously to emulsify the

oil into a velvety sauce.

6. Add pasta and toss well.

Season with salt and black pepper.

7. Garnish with cheese.

* Serves: 2 * Preparation time: 10 minutes Cooking Time: 25 minutes

50 | CaLDRON MAGAZINE, APRIL 2015

CaLDRON MAGAZINE, APRIL 2015 | 51

CULINARY MAESTRO - RECIPES CHEF ADAM D'SYLVA

LAMB CUTLETS IN CHIMMICHURRI SAUCE { INGREDIENTS } For Chimmichurri Sauce 10 garlic cloves, chopped 10 shallots, sliced 10 red banana chillies, diced 1 cup extra virgin olive oil 2 tbsp dry oregano 1 cup flat leaf parsley, chopped 2 cups coriander leaves, chopped Salt, pepper, to taste

200 gm feta cheese 1 lemon zest + juice 12 lamb cutlets Olive oil, to taste Salt, pepper to taste

{ METHOD } 1. Mix all the ingredients for Chimmichurri sauce and refrigerate.

2. Whip feta cheese with lemon zest and juice. Add salt and

pepper.

3. Season lamb cutlets with olive oil, salt and pepper and keep aside for some time.

4. Sear in a hot pan until medi-

um done. Rest.

5. Assemble feta on plate and arrange the cutlets.

6. Spoon over Chimichurri sauce.

* Serves: 4 * Preparation time: 40 minutes Cooking Time: 20 minutes

52 | CaLDRON MAGAZINE, APRIL 2015

CaLDRON MAGAZINE, APRIL 2015 | 53

Goodness Gracious

Great Pods of Fire!

54 | CaLDRON MAGAZINE, APRIL 2015

Chillies make their presence felt very prominently in most Mexican dishes.With over 40 varieties to choose from, do you know your Mexican chillies well enough to handle their varying degrees of heat and incorporate them in a dish accordingly?

CaLDRON MAGAZINE, APRIL 2015 | 55

KNOWLEDGE FEATURE

CHILIES

W

hen Christopher Columbus first saw native Americans eating capsicum peppers, he thought these were the fabled black pepper that he was scouting for. He called these peppers, pimiento and that was his second mistake – the first being mistaking Latin America for India. These were in fact, what the world calls chilies but what Americans prefer to call chili peppers, probably due to the confusion Colombus created centuries ago!

While some historians believe that Mexicans were cultivating chilies around 7000 BC, others claim that chilies were brought to Mexico by seafarers who travelled to India, China and other parts of Asia where it was a common spice. The debate amongst historians apart, once the Mexicans got a taste of this fiery ingredient they could not get enough of it, which explains why the country had over 40 varieties of chili.

POPULAR MEXICAN ChiliES While chilies are often eaten in their fresh form, to increase shelf life, Mexicans prefer drying and powdering them for further use throughout the year.

During monsoons and winters, when it can get really cold in different parts of Mexico, locals rely on chilies to generate body heat and keep their internal systems warm.

The heat in a chili comes from a chemical known as capsaicin, which is found in the membrane where the

56 | CaLDRON MAGAZINE, APRIL 2015

VINITA BHATIA

WITH INPUTS FROM CHEF TANIA TOVAR

seeds are attached. Interestingly, this chemical was nature’s humble way of protecting chilies from being ingested by animals, as it would irritate their skins and their mouths if they bit into the fruit (yes, botanically speaking chilies are fruits, though most people mistake them for vegetables).

Specific types of chilies are cultivated in various regions of Mexico, though some are more known than others. Here are some of the more popular varieties: Jalapenos (pronounced hala-peno): Probably the most popular Mexican ingredient known worldwide, jalapenos derive their name from the city of Xalapa where they were initially cultivated. Over the years, as popularity rose and they were extensively traded, jalapenos were grown in other parts of Mexico, where they are also called Chiles Gordos or Huachinangos.

Mexican homemakers will always pick up the deep green coloured jalapenos, instead of the mature red coloured variety because they consider the latter too mediocre and believe they lack a sizzling punch. Chili growers often grind the unsold red jalapenos, either when fresh or after drying, and export them to other countries. So the next time you plan to make Chipotle, insist on using the green jalapenos to do it like a true Mexicano!

Guajillo (pronounced gwah-hee-yoh): These are called Mirasol peppers when fresh, which roughly translates to ‘looking at the sun’. They are so called

KNOWLEDGE FEATURE

CHILIES because these tend to defy gravity to grow upwards in the air on the top of the plant. These deep red coloured chilies are roughly 4 to 5 inches long and are not extremely fiery in taste, making them perfect for including in salsa or mild chili sauce. Once dried, these chilies take the name Guajillo peppers. They are often found in coarsely ground format throughout Mexico and are amongst the most commonly used pepper in the cuisine.

Habanero (pronounced hab-e-nero): Don’t let the small size of the habanero mislead you; this tiny fruit packs a blistering thump. Habanero’s origin can be traced to Yucatan Peninsula in Mexico and after Spain invaded Mexico, they realised that this chili was a great commodity to trade worldwide, which is how the Habanero reached as far as China.

Though green when ripe, this chili changes colour as it ripens and it can be found in many colours – yellow, orange, red, pink and brown. It has a thin skin with a citrusy flavour, which lends well to various salad dressings and hot sauces. In olden times, Mexicans would soak this chili in Mezcal or Tequila to add a spicy tang to the drink.

Serrano (pronounced seh-rah-no): What is unique about these green coloured chilies is that though they are fiery enough to stop an elephant in its tracks, you

ANCHO

GUAJILLO

can munch on them and not feel a thing – at least till you feel your internal system on fire a few minutes later! Their spice quotient notwithstanding, Mexicans often eat these raw either in salads or salsa or as garnish. It is also added in guacamole or baked within bread dough to give the dish a sharp flavour.

Ancho (pronounced an-cho): When the deep red coloured Poblano pepper is dried, it assumes the form of Ancho. Its most distinctive feature is its wrinkly skin. Whole Ancho are often soaked in water before use, especially in salads and various types of mole; while its powdered form is often used for spice rubs to marinate meat in. Given its sweetish and smoky flavour, it is often used in barbecue sauces to glaze dishes with a thick sugary flavor.

Pasilla (pronounced pah-see-yah): These are often confused with Ancho, because of a similar wrinkled texture. But Pasilla is actually the dried version of the Chilaca chili pepper. These peppers are often used in sauces. Though not very high up on the charts of fieriness, Pasilla can range from mild to medium spiciness. They have a slightly sweet taste of raisins and cocoa, which makes them perfect for barbecue sauces, moles, soups, stews and even as spice rubs for marinating meat.

While these are just a few of the many Mexican spicy pods, it is undeniable that one reason for the country’s great food is these chilies. You can easily use them to add a delicious and sizzling kick to any dish, but first acquaint yourself with their heat quotients. ■

PASILLA

HABANERO

SERRANO CaLDRON MAGAZINE, APRIL 2015 | 57

CHILIES RECIPES KNOWLEDGE FEATURE

KATAIFI PRAWNS WITH JALAPEÑO CORN PUREE { INGREDIENTS } For Prawns 1 packet Kataifi 100 gm butter, softened 8 large prawns, peeled and deveined Oil, for frying

½ teaspoon jalapenos, diced 1 tbsp Mexican oregano Salt and pepper, to taste For Fruit Salsa 100 gm fresh mango, chopped 100 gm pineapple, chopped 3 tbsp pomegranate ½ tsp Habanero chilli Juice of half lime 2 tbsp coriander leaves, chopped

For Jalapeño Corn Puree 100 gm butter, softened 300 gm sweet corn 200 ml white wine 100 gm cream { METHOD } For Prawns 1. Tear the Kataifi to smaller pieces and mix with butter.

2. Roll the prawns in it.

3. Heat oil on medium heat in a deep pan. Deep fry prawns till crispy and keep aside.

For Jalapeño Corn Puree 1. Heat butter in a pan.

2. Add corn and mix well.

3. Add wine and let it simmer till you get a thick sauce.

4. Add cream, jalapenos and oregano and mix well.

5. Let it cool. Use a blender to make a puree. Adjust seasoning.

For Fruit Salsa 1. Mix all the ingredients For Assembly 1. On a plate, put a dollop of Jalapeño corn puree.

2. Place Kataifi prawns over it and spoon some salsa on the side.

Recipe courtesy: Asado Latin Grill

58 | CaLDRON MAGAZINE, APRIL 2015

PRAWNS

LEMON

KAITAFI MANGO

CHILI PEPPERS

BUTTER CaLDRON MAGAZINE, APRIL 2015 | 59

ASK Does cooking often seem daunting? Let us help you! Send us your THE questions about food and cooking and we will get chefs of leading EXPERTS hotels to share their wisdom on how to make that dish, perfect.

Is it possible to bake cakes in microwave, especially in the convection mode? I have tried in the past and have failed. Are there any tricks to follow?

I am keen to experiment with avocado. What steps should I follow to ensure avocado does not get spoilt while cooking?

Pooja Garg, New Jersey

Kanwal Sahni, Pune If you have a convection oven, you can bake a cake in it the same way as you would in an electric oven. When you set the temperature of the oven in convection mode, the microwave transforms into a regular baking oven.

There are as such no tricks to the perfect cake other than following the recipe very carefully. You need to pre-heat your oven to the desired temperature before you put your cake pan with the batter. You can pre-heat the microwave when you are just 5 minutes away from getting your batter ready.

Whenever I bake cookies in the convection mode of my microwave oven, they always get burnt.

How can I avoid this?

Lalitha Prakash, Pune Unlike thermal ovens, convection ovens operate with a fan that continuously circulates air through the oven cavity. Cookies bake 25% faster in a convection oven than in a thermal oven, as hot air blows onto the food instead of surrounding it. However, the insides of the cookies may remain uncooked while the outside tends to burn.

Avocado is best eaten raw and uncooked. If you do plan to cook avocado on heat, I recommend you use the lowest possible temperature and least amount of cooking time; this is to help you minimize damage to avocado's unique fats.

You can also add avocado to a cooked dish. For example, add sliced avocado to chicken or vegetable soup once it is ready.

The avocado warms and mingles well with the soup but retains its nutritional concentration since it is uncooked.

My pulao never turns out the way I see in the photos of recipe books, Internet or TV. Though I follow the recipe to the T, it ends being mushy or tastes horrible.

Do you have any tips on how to make the perfect pulao where the rice is fluffy and each grain is separate?

Is it possible to make whipping cream for cake at home? If yes, then how should I go about it?

Yogeshwar Bajaj, Delhi Whipped cream can be made using fresh cream available in local dairies.

Chill the cream for at least 2 hours.

Put it into a bowl and beat until it doubles in volume and forms soft peaks. Carefully fold in icing sugar and vanilla essence and use as required.

How can I store mint leaves and keep them fresh for longer? Whenever I pack them in a plastic container, the leaves turn dark and get spoilt. If I keep them in a bunch in the vegetable container of the fridge, then the leaves wilt.

Raees Abdulkhader, Bahrain Wrap the cleaned mint leaves in a damp paper towel and place it into plastic bag. Make sure the plastic bag is big enough not to crush the leaves. Seal it. Place the plastic bag in your fridge. Mint can be stored for at least two weeks this way.

Sumiya Tariqh, Bangalore It is very important to soak the rice for pulao. The best way is to clean the rice under running water for some time so that the extra starch is drained out, then soak it for some time and drain the water. Follow the recipe properly and your pulao should turn out perfect.

Can you please share tips on how to use agar agar correctly? Whenever I’ve mixed it, I have seen some particles form and the mixture does not have a smooth consistency. Am I doing something wrong?

Bhawna Pancholi, Bangalore One bar of Agar agar, a vegan substitute to gelatin, is equivalent to 2 teaspoons of gelatin. Getting the correct consistency for agar agar

60 | CaLDRON MAGAZINE, APRIL 2015

ASK THE EXPERTS

CHEF PRADIPT SINHA

The Executive Chef at Courtyard by Marriott Pune City Centre, he has over 14 years of experience working with leading hospitality brands. He started his career with The Oberoi Rajvillas in Jaipur in 2000 as a Trainee and moved on to play key roles with the Hyatt brand in various cities. Apart from Italian and Continental dishes, Chef Pradipt’s expertise lies in menu planning, recipe creation, food promotions, guest relations, quality assurance and staff training. recipes can be tricky at first.

However, it is very easy to correct any mistakes. If your product turns out too thick, simply reheat the mixture and add a bit more water. If it's too thin, add a bit more agar agar.

You must soak agar agar in cold water, then boil the agar agar solution for 5 minutes to dissolve the carbohydrates. Agar agar sets at around 38-40°C. Agar agar jellies will become liquid again at 80°C – 90°C. Some ingredients, like kiwis, pineapples, fresh figs, papayas, mangoes and peaches, will not set with it unless the enzymes in those fruits are broken down by cooking. Chocolate and spinach also prevent agar agar from setting.

P

eruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (Quinoa, Kañiwa and kiwicha) and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken). Many traditional foods—such as Quinoa, kiwicha, chili peppers, and several roots and tubers have increased in popularity in recent decades, reflecting a revival of interest in native Peruvian foods and culinary techniques. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.

Peru is a country that holds not just a variety of ethnic mixes since times ranging from the Inca Empire, the Viceroyalty and the Republic, but also a climatic variety of 28 individual climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of local cuisine. ■

TEXT AND IMAGES: WIKIPEDIA.ORG CaLDRON MAGAZINE, APRIL 2015 | 61

“FRESH FOOD IS ALWAYS BETTER THAN FROZEN, BUT WHAT WE CALL FRESH IS NOT FRESH AT ALL” 62 | CaLDRON MAGAZINE, APRIL 2015

VINITA BHATIA IN CONVERSATION WITH

SHIVAM GUPTA

BUSINESS OF

FOOD

The biggest challenge Shivam Gupta, Director of WestCoast Fine Foods faces is convincing customers that frozen is the new fresh. While the number of people opting for frozen food is increasing, given the sheer convenience it offers, he wants to educate consumers at large that they often end up eating stale and rotting produce in the guise of fresh fare. Breaking the various misconceptions about frozen food is a daily fight, but he tells Vinita Bhatia that he is battle-ready for it now.

T

he first thing you notice about Shivam Gupta when you strike up a conversation with him is his age – he seems too young to helm the affairs of one of the leading frozen food companies in India, which also exports its products to over 40-odd countries. The second thing is the passion with which he talks about seafood, despite never having tasted it given his vegetarian background. But a few minutes into the chat and he makes you realise that age is just another number. And you can sell your products even without tasting them, if you know how they will add value to your customer’s pain areas.

Vinita Bhatia (VB): It is quite interesting that your family runs one of the largest frozen seafood business in India despite being staunch vegetarians. It could not have been easy for your father, Kamlesh Gupta, to start WestCoast Group.

Shivam Gupta: Oh, you have no idea. My dad was running the logistics business started by my grandfather, but wanted to branch out into something else.

Since he was a big foodie, he was keen on entering the food industry. So in 1994, when he decided to set up a shrimp hatchery, he faced a huge challenge trying to get permission for this business from our family since we are vegetarians.

Nonetheless, he set up the hatchery with minimal capital that year because he felt it was a great opportunity since the government had issued a blanket ban on this industry a few years before. No other company dared to get into this industry fearing another ban.

Sadly, in 1996, a cyclone devastated this hatchery, but

my father persevered and restarted it. In 1997, the first production began in the new hatchery.

But, my dad wanted to do more. So, as the government regulations eased up further, shrimp farming in Gujarat area started taking place and he would sell seeds from his hatchery to the growing number of shrimp farmers there. He even set up a model shrimp farm to show them how to run it with best farming practices.

The next step was trading of feeds, which is the input you put into a shrimp farm. Finally, he set up the freezing plants and the processing units, which basically completed the integration of aquaculture. Then we started exporting our products and it was around 7 years ago that we decided to get into the retail domestic market.

VB: So you went from export to domestic business instead of the traditional other way around?

SG: Yes. The thought to go domestic stemmed from the fact that we were growing the highest quality shrimps in the country and all of it was being exported. The local produce was either B-grade material or export reject.

This did not go down well with the patriotic side of my father as he felt it was unfair on Indians to have to eat sub-grade shrimps. That is how Cambay Tiger was born, our retail venture. Incidentally, even today our domestic shrimp business is very miniscule compared to the 40-odd countries we export to, because India is still a largely vegetarian country.

The Indian shrimp market is very small for us, because even if we were to consider that 50% of the CaLDRON MAGAZINE, APRIL 2015 | 63

BUSINESS OF

FOOD population are seafood eaters, not all of these eat shellfish. And those who live on the coastal line prefer to buy fresh produce. Cambay Tiger customers are those who stay in landlocked areas and visit local departmental stores to buy their fish.

ceptions. I agree that fresh food is always better than frozen, but what we call fresh is not fresh at all. If you pull a carrot out of the ground and eat it, that is something I can never give you with our products.

But that is not what you are eating and calling fresh. We know it is an

VB: Were people keen to buy Cambay Tiger produce when you initially launched it?

SG: Back then, no one really understood the concept of frozen food. Even chefs, especially in coastal regions, who we met were reluctant to buy frozen since they had access to fresh produce. There was a big mental barrier that we had to cross to sell frozen shrimp back then, though today almost everyone buys the frozen version.

“Even today our domestic shrimp business is very miniscule compared to the 40-odd countries we export to, because India is still a largely vegetarian country.�

In western countries, frozen food is very commonplace and I am sure that in the next few years, we will see the same situation in India as well. There are more players in the market in frozen food and each is working hard to change the market perception on how frozen is the new fresh. This is mutually beneficial to everyone in the industry.

VB: There are a lot of negative perceptions about frozen foods, ranging from genetically mutated hybrid varieties in frozen fruits and vegetables to the use of preservatives, to the trend to go organic. How can you battle the plethora of mental blocks?

SG: These are very strong perceptions, but they are all miscon64 | CaLDRON MAGAZINE, APRIL 2015

uphill task but we have started by educating our retailers. We take them to our farms and show them how we pick, freeze, store and transport and the science behind it because they will be finally in touch with the last mile customer.

We have managed to get rid of the middlemen and go straight to the source to get our produce.

So, for our green peas we put up a freezing and storage facility right in Punjab where we harvest fresh peas. That is to ensure that the shortest time is taken from the time it is harvested to frozen to retain its freshness.

If you try to send fresh peas from Punjab to Assam it will rot by the time it reaches there. But freezing the same peas and transporting them in temperature controlled vehicles means that a person in the farthest corner of the country can also enjoy the goodness of fresh peas from Punjab.

VB: Why do you think this transition in thought process occurred?

SG: It has a lot to do with convenience - with the number of working women who do not have

BUSINESS OF

FOOD the time to go to the market to buy fish. Also skill levels have dropped when it comes to buying fresh fish as people do not know what cuts to take or if the fish is really fresh.

Today, the technology used for frozen food maintains the quality of the seafood better than the fresh fish you get in the market.

VB: That is quite a bold statement to make when there is a movement to go fresh.

SG: Fish eaters would think twice about buying fresh fish if they got into the details of how fishing takes place. A fish trawler takes a two-week journey into the seas. So the fish that is caught on the first day is kept in ice in the trawlers and they don’t freeze it or use any other preservative.

By the end of the two-week journey, the fish caught on the first day is still there. It is auctioned to fishermongers who sell it in local markets, which takes another week. So when you go to buy fresh seafood in the fish market, you are actually buying fish that is almost three weeks old and perhaps even rotting, which is why it has a strong odour. Fresh fish will never have that odour.

In our units, once the fish have grown to the size that we want, we harvest it and within 20 minutes of the harvesting it is flash frozen.

So, the crust is frozen within a few minutes but the nutrients and flesh is solid inside. When you thaw this, you won’t get that unpleasant odour because it is as if you have

pulled the fish out of fresh water.

You leave this frozen fish out in the sun for two hours, it too will smell.

VB: Why did WestCoast decide to build its own distribution network?

“We have managed to get rid of the middlemen and go straight to the source to get our produce. So, for our green peas we put up a freezing and storage facility right in Punjab where we harvest fresh peas.”

SG: When we entered the business there was no frozen food distribution infrastructure. The only players back then were Venky’s and Tyson, in collaboration with Godrej, who were selling through distributors. Now, distributors and general stores do not understand frozen food. There were lot of malpractices like switching off the freezer in the night to save electricity, or power outages, etc. This temperature abuse can be handled by frozen chicken, since it is a very hardy meat. Shrimp, on the other hand, is very delicate and a little temperature abuse and the meat spoils.

trolled vehicles. Doing this was very capital and time intensive but it paid off and today five years since this setup we serve to over 100 cities and 2000 stores.

As soon as we did that, it became very easy for WestCoast to pick any product, package it into the Cambay Tiger packaging and push it in the market. So, we started selling a lot of local and imported fish. We are the ones who actually introduced basa in the country.

Since our frozen infrastructure was well established we got into distributing other companies’ brands and that is how we managed to achieve economies of scale.

VB: What are the various verticals that WestCoast has today?

SG: We have the aquaculture division, which has the hatcheries, farms, feeds and farming solutions.

Then we have farm and feed trading business. Our domestic market distribution vertical has our brands as well as those that we distribute for other companies. We also have QSR outlets, which is a further step into our integrated frozen food business. Last year, we also started an e-commerce portal. Our next stop is to get into the cold storages and kirana stores because then we can become household names and more known than we are today. ■

We were not very impressed when we saw how the distributors were managing the frozen foods. So we set up our own distribution infrastructure by building cold storage facilities and temperature-conCaLDRON MAGAZINE, APRIL 2015 | 65

66 | CaLDRON MAGAZINE, APRIL 2015

PARUL PRATAP SHIRAZI IN CONVERSATION WITH

ASHMEET KAPOOR

BUSINESS OF

FOOD

“WE REALIZE THAT ORGANIC PRODUCTS ARE LOOKED AT WITH SCEPTICISM AND THAT CERTIFICATIONS ARE ESSENTIAL AS A SEAL OF APPROVAL” ‘I Say Organic’ steered clear of self-driven retail and chose delivery route. Ashmeet Kapoor says that this lowered overhead costs and his company was able to offer competitive prices for similar products than those available under other brand names. Today, ‘I Say Organic’ serves 6,000 households across NCR with a portfolio of 200 products. While elated about this success, Ashmeet claims that he is more excited because his company ensures that farmers can grow food without depending on expensive seeds, fertilizers and pesticides, while drastically boosting their soil health which ensures long term food security as well. Farmers associated with ‘I Say Organic’ earn almost 40% more.

‘I Say Organic’ was born in 2012 when US-returned Ashmeet Kapoor realized the gaping void in the entire ‘organic’ chain in Delhi. He decided to get to get to the root of the problem with a six-month farming stint at Deoria in Uttar Pradesh to gain firsthand experience in how soil behaves and how farmers can and may adapt to production techniques as a process.

He tells Parul Pratap Shirazi how a successful demonstration at the farm, along with a steady growth in the industry and growing demand for organic foods encouraged him to tie up with 50 farmers across Haryana and Himachal Pradesh to source organically grown fruits and vegeta-

bles to begin with. Today the product range includes fresh fruits and vegetables with an emphasis on seasonal fruits, grains, lentils, oils, honey, spices, flours, nuts and dairy products like ghee too.

Parul Pratap Shirazi (PS): Isn’t F&B virgin territory for you? What drew you to it?

Ashmeet Kapoor (AK): Not anymore, F&B isn’t!

I am an Electrical Engineer and hold a Masters in Entrepreneurship. Later, I started my career with solar clean-tech space and I also tried starting another company which was in ‘clean water’ delivery focusing on villages in West Bengal. Then in the US I was also CaLDRON MAGAZINE, APRIL 2015 | 67

BUSINESS OF

FOOD involved in clean-tech sustainability space coupled with impact focus.

Once I returned in 2010, I started living in the rural parts in a bid to be part of something that had ‘impact’ and realised that the existing practises in industrial agriculture are undefined and messy, though it is a major contributor to climate change.

That’s when I decided to work in the agricultural sector to create an impact and develop sustainability.

Back then, consumer demand was very low and organic farming was a niche market. From the onset, we decided to make it easier for consumers to find the products they want and bring about that change in mindset. Overall, the aim is to create sustainable production as a whole!

PS: So, your holistic bent of mind developed early on in your career.

However, how did you realize massive tasks like sustainability and change the paradigm of rural production and urban demand?

AK: I actually spent one year farming, in rural Uttar Pradesh to understand about farmer expectations and soil temperament. It was also to see how we can break some myths and misconceptions about organic farming. We worked hard to build soil health, which showed results in our first harvest and gave me the confidence that will work.

We established contacts with various groups involved in organic farming and then figured that a 68 | CaLDRON MAGAZINE, APRIL 2015

“Now that we have come to point where we need to partner with more farmers and diversify our product range, if we encounter farmers who are practising organic farming but are not certified, then we do help them”

supply chain was missing! Farmers were actually doing it basis personal convictions, so we started partnering with these guys to form a complete solution!

PS: Consumers often get confused about accreditations and certifications for organic farming and foods, with so many brands claiming to offer these. Which of these are believable?

AK: When it comes to certifications, they are all available, but the believable bit is a challenge! Most of the time people don’t trust any certification that comes out of India! We realize that organic products are looked at with scepticism and that certifications are essential as a seal of approval.

BUSINESS OF

FOOD “We first eat and use the produce when we first source it. Later, we have quarterly quality checks and random sampling to check for all the classes of pesticides, which we are very stringent about”

At the end of the day it’s all about the kind of faith you can conjure from your consumers and the relationship you build with them!

It includes what kind of processes you have, your relationship with farmers and how transparent the entire chain is. That will establish trust.

PS: Do you help farmers with certifications, processes?

AK: Most of the farmers we work with are already certified, it’s almost like a prerequisite. They have access to grants and NGOs. Now that we have come to point where we need to partner with more farmers and diversify our product range, if we encounter farmers who are practising organic farming but are not certified, then we do help them. In fact, we are also looking into software solutions that can simplify and aid this process.

PS: How have you identified your partners so far?

AK: We have a dedicated team just for supply. The way it works now is that we already have a network of farmers around the country. So if we identify that we want to source tea from Assam, pomegranates and bananas from Maharashtra, we reach out to this network and see who we can connect with. In villages, if you connect with one person, he will help you reach out to other producers in his village.

That’s how initial visits happen.

This is followed by due diligence on how these farmers cultivate, their motivational sources, how long they have been doing this, soil and water tests, certifications, all of that. Most certified farmers actually already have this in place, so we then identify a local anchor of sorts like a lead farmer or an organization interested in partnering to handle farmer record keeping, coordination, things like that. It’s a huge chain!

PS: Does this due diligence include product testing at your end as well? Do you whet these products thoroughly before adding them to your portfolio?

AK: We first eat and use the produce when we first source it. Later, we have quarterly quality checks and random sampling to check for all the classes of pesticides, which we are very stringent about.

PS: Is there a design to your product portfolio where the diversification follows a vision?

AK: We started with fresh fruits and vegetables, with the latter as a major focus, which was good because we could concentrate on one product and work on the delivery process. Now, we have reached a point where most things are available, but we do need to work on some specialty items like fresh salads greens. While it is hard to make them available all year round and seasonal is best, there is a huge demand for this product.

Our focus is always on fresh produce and pesticide residue is most obvious in this, so it is an area we would like to service. For instance, the atta we sell is made with a wheat variety we have chosen that is naturally high in fibre and tastes good too! Also it is a native variety so it needs less water to grow. We want to promote local varieties that are environmentally better and also healthier and tastier.

PS: What’s next in I Say Organic’s product bouquet?

AK: Apart from adding more staples, we want to introduce products people may not know of.

Our next step is introducing a full range of millets. We have ragi atta but there are so many still to enter the commercial market.

Organic is not just trendy, but trending. I Say Organic has plans to go pan-India within a year and continue to build the network between farm and plate, one forgotten grain at a time! ■

CaLDRON MAGAZINE, APRIL 2015 | 69

Start Your Day Right, With Breakfast

70 | CaLDRON MAGAZINE, APRIL 2015

AS TOLD TO VINITA BHATIA

HEALTH

FAQ

YES, YES, WE ALL KNOW BREAKFAST IS THE MOST IMPORTANT MEAL OF THE DAY. BUT DO WE KNOW WHAT IT SHOULD INCLUDE TO BE A TRULY HEALTHY AND BALANCED MEAL, ASKS SARAH KANAAN, CHILD NUTRITION EXPERT, NESTLÉ MIDDLE EAST?

B

y now all of us probably know this adage by rote - breakfast like a king, lunch like a prince and dine like a pauper. In all probability, we accept the fact that breakfast is the most important meal of the day to be an unshakeable universal truth that brooks no argument.

Breakfast jumpstarts your metabolism and gives you the energy you need for the rest of the day. This meal is even more crucial for growing kids because they are apt to ignore their hunger pangs or satiate it with some junk food that can only harm their developing bodies. Even for adults who skip breakfast, weight control becomes more difficult because it makes you eat more at the next meal or have high-calorie snacks throughout the day to stave off your hunger.

In terms of nutrients, a healthy breakfast should include a good amount of iron, calcium and vitamin B. Our bodies need these essential nutrients, which are harder to compensate for during the day. These can be found in fruits, eggs, milk and cereals. In a study review, Professor Peter Williams, Adjunct Professor of Nutrition and Dietetics at the University of Canberra says, “People who eat a morning bowl of cereals are less likely to suffer from certain diseases than those who have no breakfast at all.”

CHOOSING THE RIGHT FOOD GROUPS It is important to choose the right types of varied foods during breakfast, including fruits, vegetables, whole grains, low or non-fat dairy and lean protein.

Being the highest recommended consumption among all food groups, at least half of total grain intake should come from whole grain foods, which amounts to almost 3 servings per day (or 48g).

What exactly are whole grains? Whole grains are products that contain all natural parts of the grain.

Grains have three parts, the germ which is rich in vitamins, minerals and antioxidants, endosperm which

has starch and gives energy and bran which is the main source of fiber.

Combined together, these three components provide fiber, Vitamin B, Vitamin E, minerals, antioxidants, essential fatty acids, carbohydrates, protein and enzymes, all the things needed for a healthy diet supporting a healthy lifestyle. Not a single component stands out in delivering health benefits, rather, it is the combination found in whole grains which work together to protect against major chronic diseases.

WHOLE VS REFINED GRAINS Refined grains are produced when parts of the whole grain (typically the germ and bran) are removed during processing. Losing parts of the grain leads to a loss of the nutrients associated with the part of the grain that is removed. A good example of this is whole wheat flour and white wheat flour. In the production of whole wheat flour the whole grain is used, meaning none of the nutrients are removed. White flour is more refined, and has an extraction rate of between 70-75%, meaning up to 30% of the nutrients typically found in whole grain products are lost.

Whole grains can be found in a variety of cereals, including wheat, oats, barley, rice, and corn. Picking the right types of grain can sometimes be confusing, so it’s best to always check the label to be sure if a food is made of whole grains.

Ideally, aim for a breakfast that combines good carbs and fiber with some proteins. Explore healthier food items during breakfast and make sure you switch from refined grains to whole grains, which can be as simple as substituting refined cereals with whole grain cereals. In fact, a diet that consists of a healthy whole grain serving per day can lead to significant health benefits, including lower risk of heart disease and diabetes when combined with a healthy lifestyle with regular exercise. Aim for 48 grams of whole grain per day and always read the label. ■ CaLDRON MAGAZINE, APRIL 2015 | 71

HEALTH NUT / DR. SUSHMA AYYALASOMAYAJULA

let's lose it the good way

I

sit in my room and people of all shapes and sizes with all sorts of problems walk in. Invariably, many of these problems have their origin in the large size of the patient. Discussing weight can be quite a weighty issue. During my initial days I often saw these people being told, “You are fat, go lose some weight.� I find it extremely counter-productive saying this to someone who is overweight, not least because they are the ones who know and feel the pinch, but also because we have mostly not enquired into what their thoughts are about it, where in the cycle of change they are stationed, what knowledge you need to equip them with for the process to begin and so on and so forth.

People come up with reasons like wanting to fit into a particular dress, to get back into the shape of an

72 | CaLDRON MAGAZINE, APRIL 2015

Dr. Sushma Ayyalasomayajula elucidates the much pondered subject of weight loss and shares 12 points to help you lose weight.

era gone by and occasionally some will want to do it for health reasons etc. I dropped 15 kilos in the last eighteen months only with a change in what I ate.

I had two reasons to do this. Firstly, I wanted to be able to touch my toes without bending my knees even when I was sixty-five and second, most importantly, it was for my patients. I felt the process would not only enable me to empathise with them better but also I could take them through this in a step by step manner.

The world that we live in today for most of us is much about instant gratification. Once we decide that we want to lose some, most of us want quick fixes. The detox drinks, the diet programs and the fad foods seem to clog up our brains and our kitchens. Pause for a moment and think about this. Just as we did

not gain weight overnight the loss is not going to happen in a day either. It is a slow process and I believe if you take it slow by understanding a few concepts, sustaining it for longer periods of time makes it a more successful relationship than a one night stand.

1

Our meals should comprise carbohydrates, fats, protein and fibre, for each of them has a purpose. The carbohydrates and fats give us energy, proteins are building blocks and create muscle bulk and fibre gives us essential nutrients and minerals.

Taking this further: • 1 gram of Carbohydrate gives 4Kcal of energy.

• 1 gram of protein gives 4Kcal of energy and • 1 gram of fat gives us 9Kcal of energy.

The calories from fibre are usually negligible unless they are root vegetables or fruits as with high sugars.

2

Calculate your BMI. It is possible to have two individuals with the same height and weight with one’s weight being predominantly muscle whilst the other’s is fat. Purists will argue that BMI is not the best available indicator for weight but if your paunch is bigger than the rest of the body, I would say BMI will work well as a starting point for you.

The website http://nutritiondata. self.com/tools/calories-burned provides recommendations on not only your BMI and current calorie intake, it also gives a split of the daily requirements of individual nutrients in grams which is needed to sustain your current weight.

However, if you want to lose weight all you have to do is drop

at least 500Kcal out of it per day to achieve a 500 grams weight loss per week. Yes, you read that right!

If you eat 750 Kcal less per day you lose 750 grams per week. It is recommended not to reduce your intake from less than 1300Kcal per day to ensure you do not develop any nutritional deficiencies.

3

When we talk about a food pyramid, we have a portion of carbs, some protein and some amount of fibre on our plate.

A common practice people tend to follow when they realise they need to cut down their carbs, is by doing so but leaving the rest of the food like protein and fibre on the plate just the same. The issue then is, not only are they left hungry, putting them at risk of snacking on heavily salted or processed foods with high calorific values to satiate the hunger monster, but they are also are reducing the intake of good, nutritious food.

CaLDRON MAGAZINE, APRIL 2015 | 73

One way to combat this would be to double or triple the amount of protein and fibre being consumed and leave a small portion of carbs on the plate. In fact, the website mentioned earlier gives a split of the amount of protein/ fat/ fibre needed, which comes in handy to divide into three or four meals per day.

4

Rev up your metabolism.

The hectic schedules that we all have means that we either skip breakfast or we leave it till quite later in the day. I will not jump to say that breakfast is the most important meal but it certainly helps to eat at least an hour after we wake up. It kick-starts the metabolism and sets the frame for the regularising of meals through the day.

5

If you eat carbs that have a low GI index then you stay full for longer periods of time without any peaks or troughs to the blood sugar which in turn

74 | CaLDRON MAGAZINE, APRIL 2015

prevent the urge to snack (dips in blood sugar cause this).

6

The fat from oils and butter gives the same amount of calories per gram used. So, limiting the quantity can certainly help when you are watching your calories as just 1 gram of fat can contain 9Kcal. We do need fats, especially women, however, I do not feel most of us are struggling with fat deficiency. Many vegetarians though may struggle with consuming good fats. This can also be kept under check if you rotate the oils and butter used at home, ensuring a good balance of monounsaturated and polyunsaturated fats.

7 8

Keep yourself well hydrated through the day, ensuring a water intake of at least 2 litres a day.

Most people would also combine some form of exercise with their diet to ensure the issue of weight loss is being attacked from all angles. Thirty

minutes of brisk walking, cycling, jogging ensures maintenance of your current weight. However, if you add another fifteen minutes to this regime you will notice weight loss. This has to be done at least five times a week. If you struggle to make this at one stretch divide them into fifteen minute workouts three times a day.

On return from exercise, the first thing that should be done, apart from stretches to relax those muscles in the body, is hydration.

Drink plenty of fluids in the first fifteen minutes or so. Once your body starts to cool down you might want to have a snack. Keep it as healthy as you can. This is a good time to snack on fibre.

9

Be aware of foods with minimal or zero nutritive value or mountains of empty calories.

For example, sugar is all about empty calories with no nutritive value whatsoever. I found that one thing that I could not let go was my first cuppa in the morning with

a splash of milk and 2 teaspoons of sugar. I decided to let go of the rest of the cups during the day but allowed myself the indulgence of the first cup. I reduced the sugar from 2tsp to 1 and gradually I became used to the taste. The idea of sharing this is that there will be things you feel you cannot let go.

Just balance it out or bring it down to the lowest possible acceptable level to you and continue enjoying it.

10

People generally stay away from fibre and protein as it makes their bowels work more frequently, which in fact is a good sign. It might be a little inconvenient but regular bowel action is also a part of weight loss.

11

Most of us cook for families and in the process of doing so, may find it difficult to figure out how much is a suitable, individual portion size.

I suggest measuring dry ingredients for a single portion, cooking

them, and seeing what they look like when cooked - i.e. the space they occupy on your plate. Rememeber to measure dry ingredients, as the addition of water will affect the weight. Once done, you'll easily be able to serve yourself the right portion of food, whilst cooking for many.

One way to go down on the carbs and fat is opening yourself up to cooking techniques like baking, grilling, stir fries, steaming, roasting etc instead of deep frying.

These techniques also open up food to a greater play of herbs, spices and nuts among other elements.

12

The best time to check your weight is first thing in the morning after emptying your bladder with no clothes on. If you get the same reading consistently two to three times in a week that would be your current weight. Eat more to eat less will gradually become a way of life. More of what and less of

which is what I believe will play a large role in our health and wellbeing for future.

Having said all this, we all need to indulge. We all will have some good days and some bad days but keeping ourselves motivated, reminding ourselves of the reasons we started this to begin with, doing it with a partner and going about the process very slowly will make changes last longer and soon, changes will be visible externally and internally. â– References: http://www.the-gi-diet.org/lowgifoods/ http://nutritiondata.self.com/tools/calories-burned IF YOU HAVE ANY HEALTH RELATED QUESTIONS, PLEASE WRITE TO DRSUSHMA@ CHEFATLARGE.IN AND SHE'LL ANSWER AS MANY AS POSSIBLE IN THE NEXT ISSUE OF CALDRON MAGAZINE.

CaLDRON MAGAZINE, APRIL 2015 | 75

STOP. SHOP.

READY TO HIT

THE BEACH? Heading to the mountains during the summer is now passé. What’s in vogue is to hang out at beach shacks, especially in the late evening, and catch a gorgeous sunset, while sipping contentedly on a beer and watching the little ones build sand castles.

S

UNNY DAYS ARE HERE AND PEOPLE WILL MAKE A BEELINE FOR THE BEACH TO ENJOY SOME COOL BREEZE WAFTING THEIR WAY, A RARITY IN THIS SEASON. BUT ARE YOU READY TO HIT THE BEACH? HERE’S A LIST OF SIX THINGS YOU REALLY NEED IF YOU ARE GOING TO MAKE A GETAWAY TO THE SEASIDE. YOUTH DEFENSE KIT FROM KAYA SKIN CLINIC This advanced anti-aging care can be part of your go-to kit and become your skincare routine in three easy steps. This single travel friendly pack brings everything you would need daily to ensure you keep that radiance and glow alive. It contains a Creamy Exfoliating Rinse with Vitamin B3 and Purple Orchid extract that acts as emollient, bio-protective and anti-aging agent, as well as a Refining Mist with Japanese cherry and flower extract that acts as moisturizing, soothing and anti-oxidant agent and olive leaf extract that acts as skin-elasticizing, anti-microbial and anti-aging agent. It also has a Skin Rejuvenating Serum that penetrates deep into the skin and prevents collagen breakdown, ensuring younger looking skin.

Availability: At all Kaya Skin Clinic outlets | Price: INR 2,990

TOYS FOR YOUNG AND OLD Who says only kids like building sand castles? Try your hand at it with the Sand Play Set from Green Toys Inc, available in blue, green, and pink color combinations. This American brand uses 100% recycled plastic and the four-piece set consists of a bucket, a sand castle mould, a shovel and a rake. The sturdy bucket won’t crack easily while the cotton rope handle is a durable alternative to traditional beach play sets, designed to stand the test of time. The rake tines give slightly, and the shovel is stiff for digging.

Both tools have a little nub for thumbs to help push or pull. The sand castle mold is the perfect size for little hands to fill, pack, and flip.

Availability: Amazon.com | Price: INR 1,370 76 | CaLDRON MAGAZINE, APRIL 2015

STOP. SHOP. LET THE MUSIC PLAY What’s an evening spent at the beach without some tubthumping music?

Rock the seaside party with the lightweight Beats by Dr Dre Pill Bluetooth Wireless Multimedia Speaker, which weighs just 380 grams. It is shaped like a capsule and has a USB port so you can plug it to laptops, mobiles or MP3 players easily. It also supports Bluetooth technology to the range of 30 feet and also has AUX connectivity. The speaker emits a crystal clear stereo sound that is soothing to the ear and its base has a rubber gripped base, which minimises any chance of slipping. A rechargeable Lithium Ion battery is provided to ensure a good performance that ensures 7 hours music playback.

Price: INR 17,350 | Availability: MNV Corporation

READER’S WORTH If you like to laze at the beach and do nothing other than read a book, pick up ‘Go Set A Watchman’ by Harper Lee. Set during the mid-1950s, it features many characters from her bestselling book ‘To Kill a Mockingbird’. The main protagonist Scout returns to Maycomb from New York to visit her father Atticus and is forced to grapple with personal and political issues as she tries to understand both her father’s attitude towards society, and her own feelings about the place where she was born and spent her childhood. Want to know how she manages it? Well, read the book!

Price: INR 639 | Availability: Crossword bookstores

SNOOZE TO GLORY If you check into a seaside resort, don’t forget to carry your own hammock. The Slack Jack hammocks are a comfortable way to lounge, with handmade cotton yarn and fibers which are weather resistant and UV stabilized. You can choose from a wide range of durable rope hammocks like quilted comfort, basket weave pattern or camping hammocks. Easy to carry and tie up, this is the ultimate in relaxation!

Price: INR 3,000 | Availability: Slack Jack

SEAL YOUR LIPS While you gorge on watermelon, why not treat your lips to some TLC with watermelon flavored lip balm? Try the Chap Ice Revo flavored lip balm that comes in a tiny easyto-carry box and is bursting with moisture. Refresh your lips on the go and kiss dry lips goodbye.

Price: INR 450 | Available: Amazon: Cash on Delivery Available!

CaLDRON MAGAZINE, APRIL 2015 | 77

EVENTS

NATASHA ALI

BRING ON THE PERONI The Italians like to do everything with grand style, whether it is eating, drinking refreshing beer or admiring the works of an artist. Peroni Nastro Azzurro has been hosting exclusive Aperitivo nights in select cities in India, and after participating in one such event at Bangalore, we hope that this is one tradition that it keeps continuing with!

I

t is often said that Italy’s eating culture is more pronounced than its drinking culture, which is largely true. The exception to this rule is the famous Aperitivo trend, a culture that began in Italy in the late 17th century and was popularized by Italians as an occasion to bring friends together to relax and socialize after a busy day of work.

Relishing this old stylish culture Peroni Nastro Azzurro hosted its exclusive ‘Aperitivo Evening’ at the Ritz Carlton in Bangalore co-hosted by Dia Bhandary.

Dedicating the evening to the Italian aspects, Peroni held a showcase of art created by Italian painter and sculptor ‘Shola Carletti’, illustrating her intense visualization and soulful spirituality.

FOOD PRESENTED ARTISTICALLY Michelin starred Anupam Banerjee, Executive Chef of Ritz Carlton Bangalore, curated an exquisite range of Italian appetizers to complement the unique environ-

ment of the Aperitivo evening. He was well pleased with the way the event turned out, and mentioned how he enjoyed the challenge of coming up with a menu that paired with Peroni.

After sampling the fare, we can say that he had taken exceptional care to present dishes that complemented Peroni beer and also paid homage to Italian food culture. From a tantalizing range of salads to duck tarts and prosciutto and melon, to hot panini sandwiches, and Tiramisu to end on, the bites, beer and bonhomie were in full flow!

The evening saw popular local socialites like Andrea Corsitti, Goutham, Dia, Jackie Pinto, Esmaat, Jean Micheal and Rohit Shetty sharing Peroni and laughs along with intriguing stories as they savored the delectable appetizers that Chef Anupam had so beautifully crafted and presented. ■

NIKHILESH MURTHY

Natasha Ali with Chef Anupam Banerjee

78 | CaLDRON MAGAZINE, APRIL 2015

After sampling the fare, we can say that Michelin-star Anupam Banerjee, Executive Chef of Ritz Carlton Bangalore had taken exceptional care to present dishes that complemented Peroni beer and also paid homage to the Italian food culture.

EVENTS

TEAM CALDRON

DUBAI FOOD FESTIVAL NAILS RECIPE FOR SUCCESS

The second annual Dubai Food Festival built upon the success of first edition to cement the Emirate’s position as a leading culinary capital. Following this success, the organisers are already working on an “even more delicious and diverse” 2016 DFF.

A

s the Dubai Food Festival (DFF) came to its flavoursome finale on 2nd March, 2015, with the Emirati-inspired Made In Dubai, the event’s organisers declared that the second edition of DFF was a “tempting triumph”, as they look ahead to the 2016 Festival. The Dubai Festivals and Retail Establishment (DFRE), an agency of the Department of Tourism and Commerce Marketing (DTCM), announced that an “even more delicious and diverse” 2016 edition will take place in February 2016.

Building upon the success of this year’s Festival as it welcomed more unique culinary events and international celebrity chefs, concepts and cuisines, the next year’s edition will serve to enhance the Festival’s themes of Emirati cuisine, multi-cultural dining, street food, home-grown and international chefs as well as restaurants.

SHOWCASING EMIRATE’S DIVERSE CULINARY OFFERINGS The highlight of DFF was the Food Truck Convoy and the Fatafeat Kitchen, which welcomed nine international chefs from the popular TV show. The festival also played host to the region’s most popular and

long-standing foodie events, including Gulfood and Dubai Food Carnival.

Following the successful ‘Made In Dubai’, which showcased Emirati hospitality and cuisine with a series of locally-inspired cookery masterclasses and challenges, as well as Emirati film, fashion and performance, DFF’s 2016 edition will enhance this focus on local culture and delicacies. Sheikha Al Muhairy, Founder and Owner of locally operated farm, Organics Oasis, said, “A culinary adventure of the city’s vast global gastronomic influence, Made in Dubai closed the Dubai Food Festival by bringing everyone back home – where there is clearly a strong sense of curiosity and desire to better understand traditional Emirati cuisine.”

In the meantime, residents and visitors can look forward to new locally-inspired restaurants opening in the city, including Logma in Boxpark and Aseelah Radisson Blu, Deira. Emirati cuisine was also on offer as part of Dubai Food Festival event, Mystery Dining Tours, as guests took appetising adventures through the older parts of the city, as well as Dubai Food Carnival. ■ Photographs >>

WHY I LIKED DUBAI FOOD FESTIVAL 2015 - PRERNA MOTWANI As a chocolatier, I thought I had seen it all in the food industry till I attended Dubai Food Festival (DFF) 2015. That’s when I saw amazing diversity and creativity in confectionary products. What’s more, it served as a great platform to educate oneself about manufacturing, molds, machines and other processes involved in chocolate making. DFF, with its food tastings, free workshops, talents shows and presentations, was one of the most unique food events I have come across. I learnt so much and hope to apply these new skills in my own profession of chocolate making.

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Beach canteen

Beach canteen

GLIMPS

DUBAI FO Food Truck convoy

Dine on the Creek Sanjeev Kapoor

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Dine on the Creek Yousef Khumayes

Jason Atherton at Beach Canteen

SES FROM THE

OOD FESTIVAL

Food Truck convoy

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SPIRITUAL QUEST

JASWINDER SINGH

Celebrating Wines, The Jacob’s Creek Way The Jacob’s Creek concept of curated wine pair meals is a great way for its consumers to connect with the brand and learn more about various wine varieties from the brand. Hopefully, similar brunches will become a pertinent part of the social construct of celebrations amongst wine lovers.

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ermented alcoholic beverages have a history as old as the human civilization. The human race worshipped gods for granting them wine. Greeks promulgated Dionysus as the God of Wine; Romans called him Bacchus.

Even Vedic scholars described wine and its benefits in the Rig Veda.

Gradually, wines moved from mere rituals to become an important and integral part of cultures as elaborate social rituals of celebration emerged around alcoholic beverages over the centuries.

Over time, as wine became more accessible to the common man, it found its way to the dinner table.

The West may since have adopted a more open approach to wines and other alcoholic beverages as a part of its social constructs, but it may

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ed the 2009, 2011, 2012, and more recently, the 2013 vintages of this label. Of these, I find the 2012 vintage to be of much better quality and character than the rest. A chardonnay is best with a balance of acidity and fruitiness on the palate with aromas of fresh citrus fruits and a creamy texture. The 2013 vintage lacks in a punch of fresh citrusy notes on the nose and palate and scores 3 out of 5 but is definitely one of the good ones in its category.

be slightly unfair to say that we in India do not appreciate a good wine at the table with a good spread and a whole bunch of friends and family.

Back in 2000 the Indian market was just opening up to imported wine and among the first entrants in the fray at the time was Jacob’s Creek, a brand that has gone on to become one of the most loved labels in the Indian market. It debuted the concept of an exclusive, 100-seat reserve table for its Australian patrons – an opportunity for consumers to experience the wines paired with an exclusive menu created by celebrated chefs for the occasion – to an overwhelming response.

The same concept was recently introduced in other markets in South East Asia, including India, in partnership with premium five-star properties in major cities.

A TRIP DOWN JACOB’S CREEK Recently, guests at the JW Marriott, New Delhi, experienced a three-course brunch prepared by the Executive Sous Chef Pavan Kumar Chennam paired with wines from the Jacob’s Creek cellars. The sparkling Chardonnay Pinot Noir Brut Cuvee came with a crisp acidity and a rather fruity palate, which is a rare and good quality for a non-vintage sparkling wine in my books, scoring a good 3.5 out of 5. Commendation is due to the chef as well for the starters as it is quite difficult to get that balance right.

The Adelaide Hills Reserve Chardonnay, on the other hand, is a little inconsistent in my opinion. I have tast-

Jacob’s Creek Classic Shiraz Cabernet 2013 is a wine that pairs well with Indian and Continental fare. It has a mildly smoky palate with notes of spices and flowers on the nose and palate, easy tannins and is best enjoyed with mild spicy dishes that complement the notes of the wine, making it an easy drinking wine that complements any brunch spread on a spring morning.

The Classic Shiraz Cabernet scores mildly over the Barossa Reserve Shiraz with its overtly oaky nose and palate that subdues the tannins a little. The Reserve Shiraz tends to lose character on the end palate, making it ideal for pairing with pastas and cheese rather than Indian spiced dishes that demand a more robust character in the wine, presenting a challenge for the chef to do so. The Classic Shiraz Cabernet scores 4 out of 5 while the Reserve Shiraz scores 3.5 out of 5 for that reason.

The Chardonnay Pinot Noir Rosé paired with a Cherry Lemon & Mascarpone Tart and Mulled JC Ice Cream on the side is yet another delightful offering from Jacob’s Creek. At a previous paired dinner last year, the Rosé could not impress while paired with a very tart strawberry dessert. But Chef Pavan’s creation worked fine with it in balancing the acidity and sweet notes on the palate. The Rosé scores higher at 4 out of 5 and is recommended over the Brut Cuvee.

Unique experiences like the long reserve table are a great way for the consumers and brand to connect over a wine brunch. Patrons at the Jacob’s Creek Reserve Table enjoyed the spread with the wines and the little bits of wine knowledge running around the table with it. I do hope, in the melee of brands and promotional activities, events like the long reserve table get the attention that they deserve and patrons come back for more. ■ CaLDRON MAGAZINE, APRIL 2015 | 83

BEAM ME UP, JIM Summer is just warming up (pardon the pun), and who would not like to sip on some delightful cocktails to stay cool?

We know we do! Here are some interesting Jim Beam cocktails that are sure to cheer you and your gang whether you are entertaining indoors or in your garden. Derived straight from the Kentucky region, these refreshing drinks promise a blend of rich colours and flavours.

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MIX IT UP

WHISKEY SOUR THIS CLASSIC COCKTAIL IS SOUR, AS THE NAME SUGGESTS. TRADITIONALLY, EGG WHITE IS ALSO USED TO GIVE IT A DASH OF SOPHISTICATION.

SERVES: 1

INGREDIENTS 1 ½ parts Jim Beam Original 1 part lemon juice ½ teaspoon sugar Ice cubes, as required Lemon wedge and cherry, for garnish METHOD Chill a rocks glass.

Combine all ingredients in a mixing glass.

Serve over ice in the chilled rocks glass.

Garnish with lemon wedge and cherry.

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MIX IT UP

KENTUCKY STORM IF A STORM CAN BE CONTAINED IN A GLASS, THEN THIS COCKTAIL WOULD BE IT. THE FIZZINESS OF THE GINGER BEER IS PERFECTLY BALANCED BY JIM BEAM BOURBON.

SERVES: 1

INGREDIENTS 1 part Jim Beam Honey Bourbon & Liqueur 3 parts ginger beer Juice of ½ lime Ice cubes, as required Lime wedge, for garnish METHOD Chill a highball glass.

Mix all the ingredients.

Put some ice cubes in the glass.

Pour the drink over it.

Garnish with a lime wedge on the rim.

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MIX IT UP

MANHATTAN THIS COCKTAIL HAS BEEN AROUND SINCE THE LATE 18TH CENTURY AND YET ITS POPULARITY SHOWS NO SIGN OF WANING AND IT IS TRADITIONALLY SERVED IN A GLASS NAMED AFTER IT. IT HAS GIVEN BIRTH TO MANY VARIATIONS, BUT THERE IS NOTHING AS SMOOTH AS THE ORIGINAL VERSION. SERVES: 1

INGREDIENTS 他 part sweet vermouth 1 他 parts Jim Beam Bourbon 1 dash bitters Cherry, for garnish METHOD Place some ice cubes in a Manhattan glass.

Stir vermouth, Jim Beam Bourbon and bitters in a mixer and pour over the ice cubes.

Garnish with a cherry.

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MIX IT UP

APPLE ROCK BOTTOM BLUES

IF YOU’VE GOT THE BLUES, CHASE THEM DOWN WITH THIS COCKTAIL THAT LOOKS LIKE SUNSHINE DECIDED TO TAKE A SHORT DETOUR TO END IN YOUR GLASS!

SERVES: 1

INGREDIENTS 1 part Jim Beam bourbon 2 parts fresh pressed apple juice 1 part fresh lemon sour Ice cubes, as required Lemon wedge, for garnish METHOD Build ice cubes in a highball glass.

Add all the ingredients and swirl.

Garnish with a lemon wedge.

Recipes courtesy: Jim Beam

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VINITA BHATIA

TRIED AND TASTED

Nibble This!

When hunger pangs strike during the day, give that packaged food a break and try the snacks from The Nibble Box. The flush of gladness for making a healthier choice will surely envelop your being, though your taste buds might not be too thrilled!

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couple of months into the year, you suddenly realise that honouring New Year resolutions can be quite a pain in the nether regions. It is not for want of trying, oh no! But how can you stick to your promise to self about eating healthier if temptation strikes you during snack time?

Of course it is pleasurable to feel sanctimonious when you munch on fruits or nuts when hunger pangs hit between meal times. But come on, we are not squirrels, for crying out loud.

20-something Ishita Sharma thankfully agrees with our culi-

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The granola bar inspired ‘Java Chip Latte’ gained our vote of approbation for the chunkiness of the chocolate chips, which makes you forget that this is supposedly a healthy snack!

nary disposition as a Homo sapien and has come up with The Nibble Box, an online snack subscription service where a buyer can choose from over 100 nutritious snacks, which the company claims does not have any preservatives, artificial colours, flavours or sweeteners.

Further, these baked snacks include granola bars, raw dates and fig bars, breakfast cookies, trail mixes, dehydrated fruits, nuts, seeds, etc.

The Nibble Box’s nutritionist, Luke Coutinho, has tried to create snacks that are high on nutrition but also improve metabolism. “Our 100 odd recipes are a result of one year of research. One of our recipes, Fig Flaps, underwent 24 trials before

A whole wheat crust filled with figs and cranberries

getting approval from our group of tasters,” says Ishita. She also points out that they use rock salt instead of iodised salt and honey that is picked from the source to avoid adulteration.

TASTING TIMES Well, sounds good, doesn’t it? After all, who would not be thrilled if you can get healthiness bundled in convenient zip lock packs and delivered to your doorstep? Except for one thing – ultimately the snacks need to be tasty enough for you to keep ordering it.

Therein lay our grouse.

Health food often gets a bad rep because it compromises on taste in the bargain. The Nibble Box takes some tentative faltering steps to make its products taste as good as its names suggests. The Choco-Chip Breakfast Cookie for instance has a doughy texture though you are willing to forgive it because it packs in red cranberries, honey, dark chocolate chips, oats and dates – all of which are active foods.

The Nibble Box Date Day Tripper

The savoury ‘Pumpkin Partypod’ with peanuts, croutons, sunflower seeds, cashew nuts and pumpkin seeds would have tasted better if sprinkled with some dry and sharp spices or seasoning, as it would have masked the slightly bitter aftertaste of the peanuts.

The individually wrapped ‘Date Day Trippers’ fared much better as the assorted nuts and oats made it less chewy, while you could detect a mild bitterness of the coffee that went well with the sweetness of honey and dates. The granola bar inspired ‘Java Chip Latte’ gained our vote of approbation for the chunkiness of the chocolate chips, which makes you forget that this is supposedly a healthy snack!

Counting calories is hardly appealing, unless you can find ways to eat snacks that score on the taste quotient as well as the nutrition one. The Nibble Box has got the latter part down pat, but we hope that it works on the former, if it really wants its customers to have a great time snacking on its healthier options. ■

Since it is an online subscription snack service, if you would like to sample The Nibble Box’s offering you can visit their website and try their sampler box for INR 275. If you like what you get, then sign up for their service at INR 999 a month, and you will be sent a box every week with four different snacks, weighing 60 gms each. You can select which products you want included in your box by browsing through the 100 odd products on their website and also mention if you have any special ingredient preferences. This service is currently available in Mumbai, Pune, Goa, Bangalore, Cochin, Delhi, Jaipur, Gurgaon, Noida, Kolkata, and Indore, and you will get delivery within three days of placing your order.

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book of the month BOOK REVIEW BY

Parul Pratap Shirazi

really make her tick, including hypnotherapy and interior design. It was not until she enrolled in a year-long cookery course at Leith’s that she finally knew what she wanted to do, she wanted to cook! All this happened while she was still modelling!

Her background in the beauty business her pledge Chef Lorraine Pascale, who reinforces to eat and live well hosts her food shows on TLC without making food and Fox Traveller, is unafraid an unhealthy obsession, which is why to reinvent classics and is it is actually easier fairly old school, using over to trust a skinny chef these days! a dozen ingredients like our After completing the Leith’s Diploma of mothers did, but also innoFood and Wine, Lorvates on ways to reduce raine did a two-year cooking time and prep fine foundation degree in International Culidining meals right in your nary Arts in Pastry kitchen. and worked in some renowned kitchens, including Petrus, The Mandarin Oriodel-turned-chef Lorraine Pascale ental, Gilgamesh and The Wolhosts food shows seley. Later, she started her own on TLC and Fox business creating celebration cakes.

Traveller where MAKING COOKING she has taken home cooking to AN EASY AFFAIR a whole new level. After all, as a Her first television cookery series mother she has a good handle on how family meals are planned and ‘Baking Made Easy’ was launched as a prime time TV show on BBC how Mac-n-cheese doesn’t always Two, where Lorrraine discussed cut it. her love of good food, while whipping up recipes, both sweet and Lorraine found her calling in savoury. She talked about her love food after she enrolled in loads of baking and launched a book of courses to find out what would

M

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with the same title. The book went straight to the top of Amazon’s Food & Drink bestsellers list. But we were more intrigued by her second offering, ‘Home Cooking Made Easy’, which in a sense embodied everything that she’s about - good food made easy, elegant and experiential.

Though the book doesn’t follow the step-by-step imagery format, the final products are presented lusciously. Calling herself a mad food scientist, Lorraine has created a book with recipes she collected and perfected over the years. It is evident in the way she narrates the method that you don’t need stepby-step hand holding; it is genuinely home cooking made easy!

A VAST COLLECTION The collection includes 100 tried and tested recipes spread across soups, starters, canapés, bread, mains and desserts – further segmented into cakes, cookies, sweets, jams and as she puts it, ‘other good stuff ’! At first look, it is easy to presume that her recipes have not

cut corners in terms of ingredients, barely any use of bottles, cans or jars, making it more wholesome than most contemporary cookbooks by TV chefs.

Elaborate preps like Beef Wellington, Prawn Bisque or a Rack of Lamb are given their due with easy to source ingredients and tips on how to produce a fivestar dish. In fact, the vegetarian selection creates a good balance if you want to make a party menu out of this collection.

Considering Lorraine’s background in baking, the cake and cookie recipes are a balance of easy and extravagant. But since her narrative is home style, it is not in any way inhibiting. Once you see the method

you'll find you can make that particular dish too!

Following the success of ‘Baking Made Easy’, Lorraine has starred in a several BBC Two TV series, including ‘Baking Made Easy’, ‘Home Cooking Made Easy’, ‘Fast, Fresh and Easy Food’ and ‘How to Be A Better Cook’. From the entire collection, we liked ‘Home Cooking Made Easy’ the most. It is an attractive proposition and who wouldn’t want to make good food easier to cook?

With international ingredients easier to source, all of the 100 recipes are doable depending upon your kitchen prowess and your sense of adventure because a gorgeous, perfectly cooked Beef Bourguignon just got easier to make! ■

MINTED LAMB & CORIANDER BURGERS WITH CUCUMBER YOGURT

The dish turned out as promised. Juicy, flavourful and beautifully complemented with a side of cucumber yogurt, this is a perfect weekend recipe for the family.

SERVES: 4 INGREDIENTS: 4 sesame baps (buns), toasted to serve 450 gm lamb mince Small handful of mint leaves, finely 1 large onion, peeled, roughly grated chopped For Cucumber Yogurt and squeezed of excess liquid Small handful of fresh coriander Ingredients: 1 small garlic clove, peeled and finely leaves, finely chopped 1 egg 10 cm piece of cucumber, peeled and chopped cut half lengthwise 50 gm breadcrumbs Handful of raisins, roughly chopped 150 gm Greek yogurt Sea salt, freshly ground black pepper, 2 tsp ground cumin Handful of mint leaves, finely chopped to taste 2 tsp ground coriander 2 tbsp sunflower oil 1 tsp ground cinnamon

CaLDRON Chef Note: We didn’t use the oven option and fried the burgers for 4-5 minutes on each side over a medium flame.

IMAGE COURTESY: THETIMES.CO.UK

METHOD: 1. Preheat oven to 200°C. 2. Put all the burger ingredients, except oil and baps, in a large bowl with salt and pepper and squish until evenly mixed.

3. Divide the mixture into 4 even sized pieces and shape each into a 2.5 cm thick burger.

4. Heat oil in a large oven proof frying pan over medium heat. Cook burgers for 2-3 minutes on each side until well browned.

5. Place them in the oven for 10-12 minutes until they are cooked in the middle.

6. For the yogurt, remove the cucumber’s seeds and finely chop it.

7. Put it into a bowl and mix with the yogurt, mint and enough seasoning to taste.

8. Serve the burgers in the toasted sesame baps with a dollop of cucumber yogurt.

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ROAMING ROVER SID KHULLAR

A ROOM WITHOUT A VIEW Leisure Inn, Jaipur claims to be a three star deluxe property and that is exactly the experience it delivers. The staff are helpful and courteous, managed by professionals who take pride in what they do.While the property cannot claim any points for beauty or aesthetics, nor the restaurants for international finesse, you'll find yourself exceedingly comfortable in their rooms and eating well at their F&B outlets. If it's a comfortable, family experience you're looking for, within a budget, Leisure Inn, Jaipur will deliver.

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he desire to get away from it all has only been seen to increase over the past few years. The rising fragmentation of life and the high priority of each individual fragment has ensured the rapid exhaustion of whatever inner peace each of us has squirreled away, bringing with it increasing desires to restore our reserves of tranquility. This is usually done by physically leaving what we perceive to be the sources of our stress, such as our homes and offices and plonking ourselves elsewhere in the hope of being refreshed, renewed and rejuvenated. While the frequency of our desire to escape may be on the rise, our incomes however remain largely the same, especially the disposable

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portions. The presence therefore of properties in popular destinations, that promise value for money to the weary family traveler is a welcome one that allows us to extend our largely static incomes while also taking time off with family multiple times a year. My visit to Leisure Inn at Jaipur was a similarly welcome trip; an opportunity to lower my ever-vigilant mental guards and at the same time, my blood pressure.

A 52 room property, centrally located on MI Road, Leisure Inn is a scant 20 minutes from the airport and quite accessible from the rest of the city. As underwhelming the exteriors of the property are, the insides reflect a utilitarian, easy comfort while at the same

ROAMING ROVER LEISURE INN, JAIPUR

LEISURE INN, JAIPUR

The rooftop bar and grill, Arya.

time studiously avoiding anything akin to elegance.

Supported by three F&B outlets as well as room service, Leisure Inn offers a very comfortable stay.

Apart from two suites, the rest of the 50 rooms are standard, which are well appointed, comfortable and spacious, each of which come with an acceptably stocked minibar, central air conditioning, an iPod dock, a personal safe and a fairly large bath (no hot water after 10am), in addition to a large room. During the course of my stay I found the F&B well run and thought their efforts to innovate and produce new dishes quite laudable. Here's a quick rundown of what you can expect from the restaurants at Leisure Inn, Jaipur.

Cafe Viva Their all-day dining restaurant, Cafe Viva also hosts their buffet breakfast that is complimentary with most room bookings. The menu is a mixture of international dishes from all over, including a breakfast selection, and Indian food from different parts of the country. The breakfast buffet is acceptably stocked and at once caused me to experience the most unpalatable coconut chutney I'd ever tasted as well as the most awesome sambhar ever to cross my table. This restaurant is also home to innovations like the imaginative and vegetarian Chupa Rustam kebab, a delightful combination of sweet, savoury, crunchy and crisp - all in one mouthful. Cafe Viva has a bar alongside too, which appeared to be a comfortable place

to enjoy a drink though the selection of brands available needed upgrading.

Arya This rooftop bar and grill almost seems an afterthought with a tiny covered area housing about 12 covers and the rest of its 68 covers spread across the uncovered terrace. Backed by its own kitchen, as with all other restaurants at Leisure Inn, Arya appears to be a popular hangout for beer and snacks, delivering as it does, a splendid view, which that evening was clarified and made sparkling by day long showers. Offering a largely north Indian menu big on snacks and appetizers, Arya looked like a nice place to unwind after a day of roaming the Pink City.

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The Rajasthani Thali at Grand Chanakya

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ROAMING ROVER LEISURE INN, JAIPUR Grand Chanakya

LEISURE INN, JAIPUR

Grand Chanakya A very well known, vegetarian restaurant in Jaipur, Grand Chanakya serves Rajasthani, Chinese and north Indian fare. While the food served is good, I couldn't agree with their branding messages of claiming the restaurant to be a Rajasthani specialty outlet, while at the same time hedging their bets by dishing out Indian-Chinese and north Indian too. While

LEISURE INN, JAIPUR

Combined with the very tacky interiors, Grand Chanakya is left with a single attraction, the food; the rest can be comfortably ignored.

I have little doubt the decision to do so was one wholly motivated by commercial compulsions and consumer preferences, it still seemed a bit jarring to me; the corruption of an ancient Indian cuisine by the presence of a relative newcomer and another that is culturally unrelated. Combined with the very tacky interiors, Grand Chanakya is left with a single attraction, the food; the rest can be comfortably

The rather lackadaisical exterior of the property

ignored. If you are therefore unfettered by philosophical encumbrances, you'll find the Rajasthani Thali at Grand Chanakya to be a great way to experience the quintessential taste of Rajasthan in one meal.

Leisure Inn, Jaipur claims to be a three star deluxe property and that is exactly the experience it delivers.

The staff are helpful and courteous, managed by professionals who take pride in what they do.

While the property cannot claim any points for beauty or aesthetics, nor the restaurants for international finesse, you'll find yourself exceedingly comfortable in their rooms and eating well at their F&B outlets. If it's a comfortable, family experience you're looking for, within a budget, Leisure Inn, Jaipur will deliver. ... and my room, for the first time ever, didn't overlook the outdoors, but offered an unparalleled view of the corridors inside. â– CaLDRON MAGAZINE, APRIL 2015 | 101

LISTINGS

NATIONAL

CELEBRATE TOGETHERNESS WITH MCDONALD’S SHARING PACKS Championing happiness, enjoyment and togetherness, McDonald’s is all set to make lifetime moments more special and affordable with its latest offering ‘Sharing Packs’ for groups of 2’s, 3’s and more.

With three choices of packs starting at INR 99, the exciting menu offering is designed to be shared among friends and family. Customers can choose from their favorite Pizza McPuff, McAloo or Chicken McGrill and enjoy them with Fries, big enough for the entire gang to enjoy together.

SUBWAY TEAMS UP WITH MARVEL TO PROMOTE ‘AVENGERS - AGE OF ULTRON’ Subway has collaborated with Marvel Studios as a promotional partner for ‘Avengers: Age of Ultron’, an action-packed movie that will be released on 24th April, 2015. The restaurant chain has launched two submarine sandwiches, Chicken Cordon Bleu and Double Aloo Melt, as part of this promotional venture for a limited period.

Manpreet Gulri, Country Head, Subway Systems India said, “The movie Avengers has a lot of mass appeal in the younger generation, especially the millennials. The promotional tieup with Subway will help this sequel reach out to the wide and diverse set of avid Indian fans having a love for Subway and the Avengers, alike.”

Sanjiv Pandey, Marketing Manager of Subway Systems India added, “In addition to the instore limited period subs offer, Subway India is promoting the film with national television and digital media campaigns. These would highlight Subway fans’ love for their ‘sub’ and are also a tribute to all Super Hero fans.”

The new offer will be available at 360 McDonald’s outlets across India. You can also tell McDonald’s how you are celebrating togetherness by using the hashtag #kuchpaloffline

LUXURIOUS SAVINGS AT MADHUBHAN RESORT AND SPA, ANAND Escape to Madhubhan Resort and Spa in Gujarat, a luxury property covering 22 acres amidst verdant greenery of Charotar near Anand. Enjoy accommodation for 2-nights-3-days and soothe your fatigued muscles at Rejou Spa’s wellness packages and holistic approach where the soothing aromas of fragrant herbs and spices compliment the beauty of natural surroundings.

On weekdays, the packages start at INR 4,000 per person per day on double occupancy basis, inclusive of taxes, breakfast and dinner. On weekends, the same package starts at INR 4250 per person per day. The offer is valid from 1st April, 2015 to 30th June, 2015 ROCK AND STORM DISTILLERIES LAUNCHES BIG BOSS WHISKY Rock & Storm Distilleries launched Big Boss Whisky in Delhi NCR. The beverage comes in a tall green clear bottle with amber hues and a sunshine yellow label and is sold in three pack sizes - 750 ml, 375 ml and 180 ml. It is currently available at all retail outlets in Delhi NCR and will soon be launched in other markets in the country

SUPER SAVER SUMMER PACKAGES AT RESORT RIO, GOA This summer, beat the heat in style at Goa’s Resort Rio without burning a hole in your pocket with the ‘Super Saver Offer’. Stay for a minimum of three nights and get an additional night complimentary. This package, inclusive of breakfast, has other benefits including a 20% discount on treatments at `Zaara’ Spa, complimentary round-trip airport transfers and shuttle service to Baga Beach, 20% discount on food and beverages (excluding room service) and free unlimited Wi-Fi access during the stay at all public areas in the Resort.

The package cost INR 7,999 on double occupancy, per night, inclusive of taxes and is valid till 31st May, 2015. It also includes activities and games for children at ‘Hoya Kids Club’.

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LISTINGS

TAJ GROUP ANNOUNCES OPENING OF TAJ DUBAI

Taj Dubai features varied dining experiences, including ‘Tesoro’ with its Peruvian themed cuisine, ‘Kui’s’ al fresco setting that allows guests to unwind with Burj Khalifa as backdrop, ‘The Eloquent Elephant’, an informal gastro-pub serves fusion cuisine, ‘Byzantium Lounge’, an Art-Deco inspired venue all-day diner and ‘Bombay Brasserie’, Taj’s renowned Indian restaurant located on the 4th floor with views of the Burj Khalifa.

Enhancing guest experiences, Taj Dubai extends Jiva Spa, which offers an array of signature treatments, inspired by traditional Indian therapies for guests to unwind and rejuvenate. The ethos of treatments is carefully drawn from the rich wellness heritage of India, fabled lifestyle and culture of Indian royalty and healing therapies that embrace Indian spirituality.

HOTEL ARTS BARCELONA CREATES NEW SIGHTSEEING RUNNING TOURS Hotel Arts Barcelona has introduced fitness experiences designed for those looking to keep their healthy lifestyle while on the road.

The new ‘Cultural Fitness Experience’ introduces guests to circuits where they can discover Barcelona accompanied by a personal fitness coach. Each route highlights cultural landmarks such as the Arc de Triomf, the Montjuic and Estadio Olimpico, the bustling Boquería market, and architectural essence of the city, la Sagrada Familia, among others. The personal coach details the significance of each landmark passed on the route.

FOUR SEASONS HOTEL BAHRAIN BAY OPENS While inaugurating the Four Seasons Hotel Bahrain Bay, Sheikh Khalid Bin Abdullah Al-Khalifa, Deputy Prime Minister of the Kingdom of Bahrain, predicted that with its monumental façade and expansive views of the Arabian Gulf, the hotel would be a new landmark in the city. Following a series of star-studded opening ceremonies and parties, General Manager Greg Pirkle and his team of nearly 600 staff are welcoming their first guests.

Celebrity chef Wolfgang Puck unveiled three concepts, including the acclaimed Cut and Cut Lounge, led by Executive Chef Ben Small; the new Moroccan-inspired Blue Moon Lounge, and an Asian cuisine restaurant with Executive Chef Brian Becher at the helm. This aside, Executive Chef Stefano Andreoli presented four other dining options, including the poolside Vento and the chic Azure lounge.

CHEEKY ENLISTS CHEF MARIO BATALI TO HELP END HUNGER IN AMERICA ONE PLATE AT A TIME Lifestyle brand Cheeky and celebrity chef Mario Batali are joining forces to help end hunger in America. Batali will serve as Cheeky's Chief Culinary Ambassador, inspiring consumers to choose Cheeky products as a way of giving back.

For every Cheeky item purchased at Target, the brand's exclusive retailer, Cheeky will donate donate the monetary equivalent of approximately one meal ($0.11) to Feeding America, the nation's leading hunger-relief organization. In the company's first 15 weeks, Cheeky donated one million meals and is quickly approaching two million.

Cheeky launched in November 2014, with a collection of colorful onetime-use tableware. When Batali heard about the brand, he immediately recognized an opportunity to help redefine the traditionally boring paper plate and end hunger. Known for his upbeat cheeky personality and longterm commitment to hunger relief, Batali is the perfect partner for Cheeky.

Among his good works, Batali serves on the board of the Food Bank for New York City and the entertainment council for Feeding America.

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INTERNATIONAL

Taj Group opened the luxurious Taj Dubai, located in the prestigious Burj Khalifa downtown area. This property accommodates 296 rooms: comprising Taj Club Rooms, 16 Junior Suites and 15 Luxury Suites with panoramic views of Burj Khalifa, dancing fountains and Dubai Mall. “We are delighted to enhance the nobility of Indian heritage and hospitality in one of the world’s most vibrant cities, with its distinctive design, responsibly appointed amenities and warm service culture,” said Rakhee Lalvani, Director -Public Relations, Taj Group.

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