CaLDRON Magazine, January 2015 by Chef at Large

January 2015 Available on the Web via Issuu. Available on the mobile at Google Play Store and Apple App Store (via Magzter and Issuu)

eat healthy this year! page 24

19 recipes

reviews: delhi, bangalore, Mumbai

say hello to polish food

gifts for coffee lovers

keep your new year resolutions

careers in hospitality

learn about reversing diabetes

awesome party cocktails!

cooking with bourbon

healthy recipes for the new year CaLDRON MAGAZINE, JANUARY 2015 | 1

Contents reviews

08 supper at sandy's gurgaon 10 something new this season delhi 12 streat kitchen food festival bangalore 14 tiffin's got a new menu bangalore 16 license to brew mumbai 18 skyy is not the limit mumbai 20 pantry cafe: artless sophistication dubai 22 casa de tapas: a slice of espania dubai

cover story

24 of new year's resolutions and courage vinita bhatia

people you should know 34 sonia Tartar culinary maestro

events etc.

70 experience ecuador 71 a slice above the rest 72 bacardi india launches goa party package 73 stirred not shaken, with belvedere martinis 74 chill out with chilean walnuts 75 saffola launches foodie website quick bytes 76 bawarchi.com food search survey quick bytes 77 burger king japan: fondue burger quick bytes 71 a slice above the rest quick bytes

food & flavors

40 say smacznego to polish cuisine 44 stick to your new year resolutions recipes 56 reversing diabetes health faq 65 in the company of bourbon party corner

matters of spirit

80 a lady walks into a bar... spiritual quest 72 sweet & spice make everything nice mix it up

issue bonus

62 stop. shop. shopping guide 96 world feast, my favorite kitchen book review

2 | CaLDRON MAGAZINE, JANUARY 2015

travel

90 taking the road less travelled roaming rover

recipes

26 baigan shikab 28 asian greens chili bean sauce 30 mediterranean lamb 31 pink champagne sorbet with strawberries 42 roast duck with apples 43 zurek 46 green apple bake with quinoa 48 winter pumpkin and black salt pudding 50 sugarcane and red rice kheer 52 strawberry and lemongrass granita 54 easy yogurt parfait with seasonal fruits 58 red rice idli 60 steamed mixed vegetabled in red gravy 67 bacon and bourbon preserve 97 spicy lamb curry with fennel and cloves

drinks & cocktails 82 naughty-ni 84 smokin strawberry 86 pink floyd's drink in the wall 88 dairy milk martini

Regulars

05 editorial 06 born this month 07 contributors 08 reviews 24 cover story 34 culinary maestro 69 ask the experts 90 roaming rover 98 national listings 100 international listings 102 caldron foodie calendar

CaLDRON MAGAZINE, JANUARY 2015 | 3

The Team

useful information

MANAGING EDITOR SID KHULLAR (Delhi/NCR)

WEBSITEs

sid.khullar@chefatlarge.in

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ASSOCIATE EDITOR NATASHA ALI (Bangalore)

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natasha.ali@chefatlarge.in CONSULTING EDITOR VINITA BHATIA (Mumbai)

vinita.bhatia@chefatlarge.in EVENTS EDITOR PARUL PRATAP SHIRAZI (Delhi/NCR)

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RECIPE CURATOR MANISH BHALLA (London, UK)

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SUBJECT MATTER EXPERTS SANDEEP SRINIVASA (Coffee)

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jaswinder.singh@chefatlarge.in SPECIAL PROJECTS RITUPARNA MUKERJI (Delhi/NCR) SHRUTI ARORA (Delhi/NCR) CHARIS ALFRED BHAGIANTHAN (Singapore) Dipanshu Krishnatrya Vats (delhi/ncr) DIRECTOR - MARKETING JASWINDER SINGH (Delhi/NCR) DIRECTOR - SALES Sameer Khullar (Delhi/NCR)

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4 | CaLDRON MAGAZINE, JANUARY 2015

This is the first issue of 2015 and as you may have guessed, the first thing on our minds are New Year's resolutions. All of us make them, most of us break them and then repeat the cycle at the end of the year. In this issue, we've tried to make it easier for you to keep your new year's resolutions, by not only coming up with dietary suggestions you could consider resolving to follow, but also explaining them in detail, so you're well equipped to make and keep this year's vows of dietary fidelity. This, I believe, goes very well with the current trend I see, where most of us appear to be becoming more and more conscious of the food we eat and the consequences of doing so. I personally, have decided to avoid bleached white flour and derivative products as much as possible. This was after learning it may contain a chemical compound as a result of the bleaching process, which could result in the destruction of insulin producing cells in the pancreas induced Type I diabetes! Yes, we have certainly become much more health conscious and I hope things remain this way. Here's to wishing you a very happy New Year and to your gaining all what you wish for. Stay well. Sid

editorial CaLDRON MAGAZINE, JANUARY 2015 | 5

born this month

nigella lawson ■ born january 6th, 1960

living legend

upon a career as a freelance journalist, writing for a number of newspapers and magazines. In 1998, she brought out her first cook book, How to Eat, which sold 300,000 copies and became a best-seller. She wrote her second book in 2000, How to Be a Domestic Goddess, which won her the British Book Award for Author of the Year.

whose family owned the J. Lyons and Co. food and catering business. After graduating from Lady Margaret Hall, Oxford University, Lawson started work as a book reviewer and restaurant critic, later becoming the deputy literary editor of The Sunday Times in 1986. She then embarked

Awards Won 2000: British Book Award – Author of the Year for How to be a Domestic Goddess 2001: WH Smith Book Award – How To Be A Domestic Goddess shortlisted for Lifestyle Book of the Year 2001: Guild of Food Writers – Television Broadcast of the Year for Nigella Bites 2001: World Food Media Award – Gold Ladle Best Television Food Show for Nigella Bites 2002: WH Smith Book Awards – Lifestyle Book of the Year for Nigella Bites 2007: World Food Media Award – Gold Ladle Best Food And/Or Drink Television Show for Nigella's Christmas Kitchen

6 | CaLDRON MAGAZINE, JANUARY 2015

image and text source: wikipedia.com

igella Lucy Lawson is an English journalist, broadcaster, television personality, gourmet, and food writer. She is the daughter of Nigel Lawson, the former Chancellor of the Exchequer, and Vanessa (née Salmon) Lawson,

In 1999, she hosted her own cooking show series, Nigella Bites, on Channel 4, accompanied by another bestselling cook book. Nigella Bites won Lawson a Guild of Food Writers Award; her 2005 ITV daytime chat show Nigella was met with a negative critical reaction and was cancelled after attracting low ratings. She hosted the Food Network's Nigella Feasts in the United States in 2006, followed by a three-part BBC Two series, Nigella's Christmas Kitchen, in the UK, which led to the commissioning of Nigella Express on BBC Two in 2007. Her own cookware range, Living Kitchen, has a value of £7 million, and she has sold more than 3 million cook books worldwide to date.

jan 21015

CONTRIBUTORS

Dr. Nandita Shah is the Director of Sanctuary for Health and Reconnection to Animals and Nature (SHARAN), a NGO she founded in 2005 with the vision of helping people connect to animals and nature in order to heal themselves and the planet. Dr. Shah first became vegan because of ethical issues, saying she became a doctor to reduce suffering.When she became aware of the tremendous suffering that humans inflict on fellow creatures for food, she had to make the connection. A registered homeopath from the CMP Homeopathic Medical College in Mumbai, she spends most of her time in Auroville exhorting people to turn to veganism to live a healthier lifestyle.

Indrayani Pawar has done her post graduation in Dietetics and Applied Nutrition from Mumbai’s Nirmala Niketan College and is a certified diabetes educator as well as an ISO 22000:2005 certified food safety management auditor. Currently working as Team Leader Dietician with Hinduja Healthcare Surgical, she often imparts lectures on the importance of weight loss and management as well as healthy eating habits for weight-loss program patients. She gives some basic pointers on how people can go the vegan way without too many hiccups.

Becky Balderstone lives, sleeps and breathes the adage ‘you are what you eat’. Moving from the UK to UAE in 2006, she worked as a marketing professional for consumer electronics and FMCG brands. She noticed that though locally produced, organic food was readily available at UAE farms, there were few retail channels to bring it to the masses. Thus, Ripe was born in 2011 with ‘seasonal veggie box’ deliveries prepared from one of Becky’s farms. Soon, she grew it into a successful retail brand running four weekly farmers markets, a retail and online store in Dubai, as well as deliveries of fresh, organic fruit, vegetables and other organic products across the UAE.

Backed by a bachelor’s degree in commerce and a diploma in hotel management, Chef Vaibhav Mahajan started his career at ITC’s Grand Maratha Sheraton and later worked with Welcomgroup Management Institute at Gurgaon. His love for creativity and resource management lured him to his current profile as a food stylist and consultant. A visiting faculty at two professional schools of photography, including Pune’s Bharati Vidyapeeth,Vaibhav also hosts a cookery show called ‘Roti N Rice’ on Zee Khana Khazana, where his emphasis is on the two basic staples of our everyday meal and how we can change their role in our menus.With over a decade of experience in culinary operations, he recently started Castor Sugar, adding a new dimension to his culinary repertoire.

CaLDRON MAGAZINE, JANUARY 2015 | 7

restaurant review parul pratap shirazi / gurgaon

Supper at Sandy's Head to Sandy's at Gurgaon for the food first, and then the cocktails. An ideal day would mean a meal upstairs and a night of jazz by the bar downstairs!

sandy's, gurgaon

The bar counter at Sandy's

The bread basket on the table suggested a healthy bent of mind and when we spoke to Chef Karanveer he offered us EVOO instead of butter.

8 | CaLDRON MAGAZINE, JANUARY 2015

urgaon is no stranger to opulent fine dining restaurants, magnificent bars or menus that cover the globe, so then why would Sandy’s Cocktails & Kitchen at Gurgaon stand out? Well, for quite a few reasons. Sandy’s is both opulent and cozy, almost like an affluent living room, considering there are Mixologist and Owner Sandy’s

family pictures on the wall. Sandy’s has an alfresco garden space that’s ideal for winter BBQs and home to a herb garden and this ‘speakeasy’ is sprawled across two stories with a trailing bar in the basement. If you wish to dine then choose the ground floor; it’s comfortable and the window wall front has a view of one of the few peaceful streets of the city but if you wish to tank up then head to the basement and park yourself on a bar stool! PEOPLE WHO CARE Another differentiating factor for this bar would be the fact that it places lot of emphasis on food. The bread basket on the table suggested a healthy bent of mind and when we spoke to Chef Karanveer he offered us EVOO instead of butter. Wholegrain breads and EVOO suit me fine but please don’t scrimp on the recipe to justify a cause. The Tom Yum (INR 410 – Prawn) had a serious kick and the Triple Soy Infused Forest Mushroom Cappuccino (INR 390) had a lovely earthy heartiness, thankfully without any button mushrooms! The salads and starters were true game changers though and I suggest you indulge in the Burrata Fatta En

A BIT OF EVERYTHING In order to sample the massive menu as fairly as possible, Chef Karanveer graciously made a platter for us. The Mezze (INR 399) included falafel which was round though I like them flat; more surface area to make them crisp, mini pitas with zaa’tar and paprika which were addictive. The Frutti de Mare (INR 410) came in a fryer basket and included river sole, prawns and squid coated with semolina and fried perfectly, so that they were crunchy but not oily. I could have had more of these. Between the Thai Cakes (INR 410)

and Chicken Shish Touk (INR 410), I enjoyed the cakes the most. Chef had the condiment pat down with a mint and a Tahini dip that complemented them very well. The Shish Touk is mainly for those who prefer chicken when they eat out – we aren’t one of those people! Do note the plating and service, it’s very impressive and ever so often meals like these don’t measure up in taste and flavour but this one surely did! AN ELABORATE SPREAD Our main course was one elaborate spread, very good portions for very good price points. From a chef ’s perspective I was most concerned with how he managed to cost these! Between the two of us we had the Saltimbocca (INR 625), veal cooked in a wrap of black forest ham with a delicate flavour of sage and served with a side of fantastic fondant potatoes. Sandy’s did ample justice to all of it’s nuances; the meat was juicy and cooked perfectly and the ham added just a bit of texture to every bite.

Then came the Sous-Vide of Pork Belly (INR 725), very reminiscent of Delhi’s fine dining Bistros. I loved the crackle and the meat to fat proportions made every bite moist and delicious. We completed our meal with a delightful portion of New Age Tiramisu (INR 350). The key as I could taste was infusing the mascarpone with a shot of espresso and that made all the difference! Head to Sandy’s for the food first and then the cocktails. An ideal day would mean a meal upstairs and a night of jazz by the bar downstairs! ■

4/5

Price: INR 2500++ (Meal for two)

Address: 388 SCO, Sec 29, Near Iffco Chowk Metro Station, Gurgaon Phones: 0 98110 06904

sandy's, gurgaon

The Chef's Platter at Sandy's

CaLDRON MAGAZINE, JANUARY 2015 | 9

restaurant review

Casa (INR 395). This fresh, Italian cheese is mozzarella infused with cream and ought to be a cloud of delicious dairy, which it was. I asked for the Salmon Gravalax (INR 475) because that’s very telling of a kitchen. It was perfectly cured salmon albeit thickly sliced for my liking, but all the frills of capers, sour cream and dill were in place and much appreciated.

restaurant review parul pratap shirazi / gurgaon

Under the expert supervision of Chef Nakamura, Pan Asian stands as one of the most iconic Asian kitchens in the city and it only gets better.

ome kitchens are like old cultures, timeless, cozy and best left unchanged! For me both ‘Dum Pukht’ and ‘Bukhara’ fall in that category, which is why their menus haven’t been changed much in decades. I consider ‘Dakshin’ and ‘Pan Asian’ in the same stead but in their cases I am so glad the menus are tweaked ever so often!

If you ever thought tofu is bland, then you haven’t tried it with frills; frills like radish or even ginger for that matter, what a burst of flavour!

10 | CaLDRON MAGAZINE, JANUARY 2015

Something New This Season Under the supervision of Chef Nakamura, Pan Asian stands as one of the most iconic Asian kitchens in the city and it only gets better. The fact that they keep it dynamic doesn’t take away from its timelessness, it adds a whole new dimension. I’m deeply fond of Asian food; it’s delicate yet robust, light yet satisfying and most of there is a fragrance-flavour play that can be extraordinary when done right!

Asian menu, we tasted a few yet enjoyed them all. From the Best of Asia collection, we loved the Wasabi Prawns (INR 1350), creamy and rich with just the ideal kick of wasabi. This is perfect for those of you who don’t appreciate wasabi with sushi, like myself. The flavour balances the sweetness of fresh prawns and is actually very pleasing. The size of the prawns was impressive but then that’s a given with a kitchen like this.

TRIED A FEW, LIKED THEM ALL Of the new dishes on the Pan

Vegetarians take heed, there is an equally exciting starter for you to indulge in, the Age-Dashi Tofu

The soup that proceeded to arrive was by far one of the finest in seafood preps I have enjoyed in a long time. The Paok Teak (INR 695), was a mix of seafood with basil and lemon leaf, simple and fragrant with the essence of the sea. I enjoyed how the basil cooled off the heat that accompanies most Thai soups. PRETTY AND TASTY Our main course was a medley from Asian kitchens; what tasted

like hearty home preparations with the finesse of a starred kitchen. The Kai Phad King, (INR 950), or Thai style chicken in ginger with black fungus, was perfect with a side of Stir Fried Long Beans with Minced Mushrooms (INR 800) and Prawn Glass Noodles (INR 900). Crunchy long beans with

the earthiness of mushrooms and a strong flavour of ginger in the chicken only added to the seafood-y delight that were the noodles. I prefer Udon but glass noodles are so much lighter; you can eat better if the gravies are rich as these accompaniments were. One unusual component of the meal came in the form of Olive Fried Chicken Rice (INR 600) and made me wonder if it was Chinese olives they used. Apparently so, because though both Chinese and European olives are terribly tart off the tree, once cured, Chinese olives end up quite delicate with a distinct olive flavour and to my surprise they added a lovely gentle tanginess to the rice. This is best enjoyed with an equally delicate Steamed Sea Bass topped

with preserved vegetables (INR 1400). It helps keep the integrity of both dishes and all the flavours stay apparent. Note the flakiness of the sea bass when you try this – it’s such supreme freshness, I would probably compare sea bass anywhere else I order it, with this one!

any MORE ASIAN DESSERTS? The dessert in the offing was Pan Asian Fantasy Platter, small bites of handcrafted Asian sweet delicacies but after a meal like this all we could manage was a small portion of the Opera Torte. Honestly, considering the efforts that have gone into the new additions I would love to see a bit more of Asia in the desserts as well. Perhaps with a bit of Japanese Wagashi, Dango or Daifuku, or a touch of Korea and some Hotteok, because this is one restaurant that can certainly pull it off. I do plan to go back for the rest of this menu, especially the Double Cooked Pork with Black Bean Sauce and my all time favourite Asian meal, a heart warming bowl of Ramen! ■

4/5

Price: INR 6000++ (Meal for two)

Address: Village Dadu, Tehsil Tauru, Manesar NH-8, Gurgaon 122105 Phones: 01267 285500

CaLDRON MAGAZINE, JANUARY 2015 | 11

restaurant review

(INR 800) – deep fried, fluffy tofu, steeped in light soy sauce and flavoured with ginger and white radish. If you ever thought tofu is bland, then you haven’t tried it with frills; frills like radish or even ginger for that matter, what a burst of flavour!

restaurant review Natasha Ali / Bangalore

Streat Kitchen Food Festival

y one kvetch with food festivals, generally, is the rather short duration they’re around for. A week to ten days, and poof, gone! I do understand that sometimes guest chefs are flown in, that the idea behind the festival is to liven things up at the eatery in question, and so on. But given the amount of thought, time and preparation that goes into creating a food festival, I still can’t help but wish that energy was not expended for so short a period. So, when the Bengaluru Marriott Hotel Whitefield announced a fest that would take place on a weekly basis (on Wednesday nights), but continue for a couple months or more, I said a small “yay” and trotted over on the very first week in November. M Cafe, where part of this festival called Streat Kitchen was hosted had undergone a complete transformation. You would be forgiven for thinking you had walked into a carnival with the colorful wooden carts, hand painted kettles and tiffin carriers and other cute decorations with a hint of kitsch. There were some specially designed placemats featuring an auto rickshaw, Bollywood actors, etc, as well as Bollywood music piping in. A variety of street food (hence Streat – get it?) from across India are on offer at each cart, from chaats to dosas to kebabs to biryanis. This is, of course, in addition to the regular buffet offerings set up indoors at the cafe (we desisted from anything other than the dessert section, past experience telling me that I would then never be able to try all the festival offerings).

12 | CaLDRON MAGAZINE, JANUARY 2015

The festivities at the Streat Kitchen food festival at Bengaluru Marriott Hotel Whitefield were conducted outdoors, where the entire area is transformed into a fair, with wooden carts, colorful, hand painted kettles and decorations and a carnival atmosphere. A variety of street food (hence Streat - get it?) from across India are on offer at each cart, from chaats to dosas to kebabs to biryanis.

“

In the Vodka Shots with Rasgulla instead of the sugar syrup, the large rasgullas were served in vodka.

FUN ACCENTS The cart we seated ourselves was next to the bar. Apart from Indian mocktails, there were three specially crafted cocktails - one that was more like milkshake, a Bacardi spiked Nimbu Paani that we liked and Vodka Shots with Rasgulla! Instead of the sugar syrup, these large babies were served in vodka. I am always leery of mixing my flavors and Indianized Western desserts and vice-versa, but this hit the spot and I went back for seconds. I love chaats and I headed to those counters, but my dining companion was all about the meat offerings and dived into the kebabs and fish. A round of Sev Puri done, we moved to Pav Bhaji and Kheema Pav. The former was blah, but the latter was really good, with the crisp edged, buttery pav holding together minced meat and onion and fixings.

WHAT TO PICK and NOt There were also momos, chilli paneer and chilli chicken which we didn’t get around to trying – the kebabs kept us quite occupied, and having spied jalebis being made fresh, I knew to save space for desserts. Though actually, the best dessert of the night turned out to be something I had never eaten before: Gadbad - fruits, fresh and dried, ice cream, syrup – we started with a shared portion and went back for another. The food overall was nice, if not brilliant, the atmosphere really fun, and the weather so perfect to enjoy an outdoor meal. So, if you’re looking for something to do to chase away the mid-week blues, head over to M Cafe and enjoy! ■

3/5

Price: INR 1450++ (Per person)

Address: M Cafe, Bengaluru Marriott Hotel Whitefield, 8th Road, Plot No 75, EPIP Area, Whitefield , Bengaluru - 560 066 Phones: 080 49435000 CaLDRON MAGAZINE, JANUARY 2015 | 13

restaurant review

I also liked the Ragda Patties that came hot off the giant tawas the chefs were handling. In fact, loved that everything we ate and drank was getting prepared right in front of us. The skewers section had paneer which we declined and headed straight across to the very delectable Gosht Gilawat Tikkis served with Ulta Tawa Parathas. This was the highlight dish of the night – the parathas with the delicate hint of rose water and the meltingly soft and perfect kebabs – we feasted on these!

restaurant review Natasha Ali / Bangalore

Tiffin's Got A New Menu! The Tiffin Room at Alila in Bangalore has revamped the menu, with the concept of farm-to-table at the heart of it. Be prepared to see some not-so-popular ingredients grab the spotlight in ways you would not have imagined.

hen I started writing this column, I realized that the Bengali influences in my life have continually increased over the past few years. Thanks to a dear friend who grew up in Calcutta (now Kolkata), I was initiated into the delights that Bengali a.k.a. Bong food has to offer a couple years ago. Added to this is the fact that I worked with a Bong boss and friends around me. Plus, a number of media folk and chefs I interact with happen to be of Bengali origin; so I guess when the Alila Hotel invited us to a showcase of their new menu at the Tiffin Room, I shouldn’t have been surprised that the Indian dishes we tried had a Bengali touch, given that their Executive Chef is Suvarnajan Banerjee. The hotel’s and the chef ’s focus is the Farm-to-Table concept, where food is cooked using fresh, organic, locally sourced ingredients, minimizing transpor-

14 | CaLDRON MAGAZINE, JANUARY 2015

tation of produce. This reduces one’s eco-footprint, making it an environmentally friendly choice. WHO SAID ELEGANCE CAN’T BE COMFORTABLE? Along with a couple of other food writer pals en famille, a delightful evening was spent at the Tiffin Room, Alila’s signature restaurant. The space is such that it lends itself to an elegant meal while still allowing for the kids in the group to run around and spread their wings. With rough hewed wood tables, metal statuary and glass and open spaces galore, the restaurant has a modern feel, as indeed, does the entire hotel. Now for the main event, the food! We began with a starter that was just about perfect in every way: taste,

restaurant review

It is a bold move by Tiffin to use an unusual and not particularly popular veggie like the Parhwal (pointed gourd) as the star of a main course!

“

presentation, look and feel – the Beetroot Carpaccio (INR 450), baked with thyme, with a pomegranate emulsion and goat cheese and pickled shallots. Beetroot is not a favored vegetable, perhaps because in Indian cooking it’s not played around with a lot. But as carpaccio, it was spot on, and the acidity of the goat cheese and pomegranate cut into the vegetable’s innate sweetness. The next starter to make its appearance was Duck Breast (INR 650), served warm with red onion marmalade and glazed vegetables. Duck is something you just don’t see enough of on menus in India as far as I’m concerned and I was delighted to see that this prep was particularly noteworthy. The duck was cooked perfectly and had none of the fattiness and gaminess that this protein is sometimes disavowed for. The third starter was Barbequed Prawns (INR 700), which was not particularly memorable and hence it makes no sense to write about it.

BOLD FOOD CHOICES We sampled three of the entrees from the menu hoping to cover all bases – vegetarian, chicken and fish. The vegetarian dish consisted of Parwal or pointed gourd (INR 550). This was my first experience with this vegetable and I think it is a bold move by Tiffin to use an unusual and not particularly popular veggie as the star of a main course! Stuffed and served with a classic Bong mustard sauce on a bed of sweetish ghee rice, it was the rice that I liked better, especially when scooped with the mustard sauce. One of our table, who grew up eating this dish, did say it was quite as good as his mamma makes – high praise, no? Next up was Grilled Breast of Chicken (INR 650) with mandarin thyme jus on a bed of creamy starchy saffron rice. This was my favorite amongst the mains. We rounded off the selection with the Calcutta Sea Bass (INR 750),

which had bhetki wrapped in a banana leaf with Bengali spices and rice. Our meal ended with a sampler of desserts. I was super excited to see a version of my favorite Bengali dessert (either an ice cream or yogurt base with a topping of jaggery) – Baked Yogurt (INR 400) with an infusion of dark palm jaggery. The other dessert was a Bitter Chocolate Torte (INR 400) accompanied by a lovely caramel ice cream. No one at the table was able to finish dessert in its entirety, but it certainly put the finishing touch on a meal of fresh food with light flavors. ■

3/5

Price: INR 2500++ (Meal for two)

Address: Alila Bangalore, 100/6, Varthur Main Road, Whitefield, Bangalore Phones: 080 71544444 CaLDRON MAGAZINE, JANUARY 2015 | 15

restaurant review Vinita bhatia / mumbai

License To Brew… … but not to serve! That is the unfortunate status quo of Brewbot Eatery and Bar at Mumbai, the latest microbrewery to open in the city.

t takes a religious person to open a microbrewery in Mumbai. After all, one needs to pray fervently to every deity known to be able to get the requisite licenses to brew and serve beer. This is the quandary that Ketan Gohel, Anand Morwani and Ansh Seth of Brewbot Eatery and Bar find themselves in, as they await licenses to brew their own beer.

brewbot, mumbai

Brewbot’s décor has an industrial feel to it, given the steel mesh stairs to the first floor, exposed brick walls and the sight of the large stainless steels tanks that will hold the different brews. There is a long bar at one of the lower levels with banquette seating on the opposite side and a few island tables with high chairs separating the two. The first question that pops to mind is who will visit a bar for the food? 16 | CaLDRON MAGAZINE, JANUARY 2015

Seeing the number of people who were there on a Wednesday night, apparently there are many takers! Brewbot does not have your regular bar grub but neither is it so pretentious that you will be confused whether you are in a microbrewery or a hi-glam restaurant. NOT REGULAR BAR FOOD Since the house brews were out of the question, we decided on beer cocktails. The Beer Passion (INR 500) is a hit with the ladies, because of the sweet taste of passion fruit juice and peach schnapps which masks the flavor of Kingfisher beer. The Beer ’n’ Margarita (INR 750) has an interesting presentation. It comes in a pint glass with an upturned Corona bottle swimming in a cocktail comprising tequila, Triple Sec and fresh lime juice. As you sip the drink, you can pull the Corona pint to release the beer to customize the booziness in the drink. The food menu has salads, burgers, pizzas, sliders, sandwiches, grills and then there are mussels prepared three ways as well as fondue. To create a distinction, Anand, who manages the kitchen at the establishment, uses produce that is grown in his own farm on the outskirts of Lonavala.

SLIDERS AND MORE The pulled pork slivers in the Pulled Pork Sliders (INR 425) literally fall out of the house-baked brioche buns. The homemade barbeque sauce is slightly sweet, but the pickled gherkin pieces present the perfect argument to it.

The good thing about the Barbeque Chicken Pizza (INR 475), other than the very crispy thin crust, is the fact that it is not over-complicated with too many ingredients vying for attention. It has pieces of smoked chicken, little bell peppers and jalapeno slices on a base of barbeque sauce – just what you would like to order if you were having a drinking fest with buddies.

Brewbot does not have your regular bar grub but neither is it so pretentious that you will be confused whether you are in a microbrewery or a hi-glam restaurant.

“

While digging into the sinful Chocolate Fondant (INR 350), we realized we could easily have

brewbot, mumbai

You will either love the blue cheese marinated patty or hate it, but there is no way you can ignore its strong presence in the Tenderloin

Chops (INR 995), served with Béarnaise sauce and creamy potato mash. Served medium rare, unless you specify otherwise, cutting through can be a task even with a sharpened steak knife.

Sliders (INR 395). It is easy to confuse the Chimichurri sauce in the Cottage Cheese Sliders (INR 295) with pesto, but these technicalities aside, it is a great marinade for the cottage cheese patties. The rocket leaves tossed in honey mustard sauce and Sriracha aioli play a sweet-spicy tango that is music to the tastebuds. It does not get more buttery than the lightly spiced Holland Pork

made it our entire meal if we had ordered two portions. Throw in the Vanilla Soufflé & Caramelized Banana (INR 315), and you would be excused if you choose to dismiss the entire food menu! Brewbot might have a long wait before it actually lives up to its original purpose as a microbrewery. However, its glass is half full, rather than half empty, which after all, is a win for any bar. ■

3/5

Price: INR 2000++ (Meal for two)

Address: G-01 & 101, Morya Landmark 1, Off New Link Road, Andheri (West), Mumbai - 400051 Phones: 022 4003 4448 / 4449 CaLDRON MAGAZINE, JANUARY 2015 | 17

restaurant review

The inclusion of farm fresh produce is evident when you take one bite of the rocket leaves in the Roasted Beet & Goat Cheese Salad With Caramelized Walnuts (INR 445). The sharp taste of the leaves has a peppery taste that is usually missing in the limp rocket leaves imported from other countries.

restaurant review Vinita bhatia / mumbai

Skky has also succumbed to the fad of offering the menu on a tablet where you can view thumbnail images of the food with a brief description about it. We ordered a Strawberry Basil Vodkatini (INR 450) and the muddled basil, with fresh strawberry puree, Fraise de Bois and vodka proved that we made the right choice. On perusing the menu in detail it was obvious that the restaurant

There is even a Jain section in the menu as well, another feature that is becoming omnipresent these days. After a chat with Chef de Cuisine, Simanchal Sabat we started our meal with the Char Siev Chicken Bao (INR 495) and Crystal Chicken Dim Sum (INR 495), which are served in pretty bamboo steamers. The round, smooth textured and

Ramada Powai Hotel and Convention Centre

kky at Ramada Powai A view of Skyy Hotel & Convention Centre is not very popular in Mumbai, given its remote location. Now in its third year of operations, Ramada is promoting Skky, touting it as Mumbaiâ&#x20AC;&#x2122;s first official rooftop restro-lounge and bar. That might be a far-fetched claim, since it is on the 2nd floor of the hotel, but it does have an interesting layout. The tables at this open-air restaurant are separated by a neat network of water islands with midsized frangipani plants acting as screens. These give guests privacy specializes in pan-Asian cuisine without obscuring the view of the bar on one end or the show kitchen from Thailand, Japan, Chinese and Malaysia. It has started offering on the other end. some Indian appetisers as well as pizza due to popular demand. GET WITH THE PROGRAM

Stumbling upon a restaurant that does not cut corners in the preparation or execution of dishes with exotic ingredients is always fun. Realising that a meal at this establishment does not cost the sky makes this find a veritable treasure.

Skky Is Not The Limit 18 | CaLDRON MAGAZINE, JANUARY 2015

Sake Nigiri Sushi at Skyy

fluffy Bao stuffed with a mildly spiced chicken filling won us over as did the dim sum with the reassuringly pliant covering and the chicken pieces cooked to perfection within. SAY YES TO SUSHI We strongly recommend you to try the assorted sushi platter, served with a giant whorl of pickled ginger slivers, though the tiny glob of wasabi was too dry. The California Rolls (NR 495) with their delectable fish roe eggs are so perfect in their conception and execution you just can’t stop at one. The Sake Nigiri Sushi lacked the subtle taste of the rice wine and The Hamachi Nigiri Sushi also lacked the umami taste. But then again only the really discerning can spot these deficiencies and it doesn't distract from the otherwise delicately flavored preparations.

You need to be ravenously hungry to do justice to the Grilled Salmon with Black Bean Sauce (INR 995), especially after tasting various dim sums and sushi. It has a whopping 220gm salmon fillet with a slightly crispy crust. However, the slightly overcooked fish had turned flaky, which is sacrilegious for something as delicate, and expensive, as salmon. JUMPSTART THE APPETITE Our appetite was nonexistent at this point in time, and we ordered Wok Tossed Veg Soba Noodles (INR 375) merely to be polite to the chef. But a bite of the buckwheat noodles tossed with Chinese cabbage, assorted veggies and cashews kickstarted our moribund appetite and we managed to polish it off our plates. For desserts, we had just a spoonful of the Paan Ice Cream and

Dulche De Leche Ice Cream. The latter tasted like something that had come out of a condensed milk can, but the Paan Ice Cream with chunks of gulkhand tasted like molten paan. What we liked about Skky, other than the sense of vastness and expansiveness, is that the service is discreet, and the food has a wholesomeness to it. The best part is that even the prices are not over the top so you might be tempted to return to Skky, despite its location. ■

4/5

Price: INR 2500++ (Meal for two)

Address: Ramada Powai Convention Center, 16/17, Paspoli, Saki Vihar Road, Powai, Mumbai Phones: 022 30151175 CaLDRON MAGAZINE, JANUARY 2015 | 19

restaurant review

Ramada Powai Hotel and Convention Centre

“

The California Rolls with their delectable fish roe eggs are so perfect in their conception and execution you just can’t stop at one.

restaurant review Sachi Kumar / dubai

Pantry Café: Artless Sophistication The combination of style and culinary chic is what transforms Pantry Café into a gourmet eatery. It also has regular fare that will satiate those who want to grab a quick bite, but would rather skip the run-of-the-mill fast food cafés. The interiors at Pantry Cafe

ucked away in a corner of Al Wasl Road is what has emerged as one of Dubai’s more popular culinary hotspots, the Pantry Café. The first impression one gets on entering this café is the feeling of having stumbled upon a quaint New York café. It radiates vintage charm with some contemporary touches; for instance, exposed brick walls, erratic chalky scribbles across the walls and exposed ceilings. On display is an enticing patisserie section, supplied by Hey Sugar

Bakeshop. You can also grab a peek at a wide range of deli products including cured meats, oils, jams, sauces, and exclusive cheeses. Given the balmy winter in Dubai, my companion and I decided to lunch out at the restaurant’s al fresco area, soaking up the pleasant sunrays before it gets turned up at a searing blast a couple of months later. MODERN AND DECADENT Pantry Café’s menu, presented on an Apple iPad, is divided into two sections. There is the breakfast segment available until noon on weekdays and 2pm on weekends, and all-day dining options, boasting of organic eggs, herbs and veggies from regional suppliers. There is a special kids menu, so you know that the little ones are not ignored when you are dining at Pantry Café.

pantry cafe, dubai

Before you think that the eatery has basic prosaic fare, let us dispel that notion. Some items on the menu include far-from-usual and bordering on decadent items, especially for a café, like the Wagyu beef, Foie Gras, truffle and lobster. Of course, they come with a price to match their upscale culinary status, but indulgence comes with a price tag anyway. 20 | CaLDRON MAGAZINE, JANUARY 2015

MINIATURE BOMBS Skeptical about which gourmet burger to order for main course, we settled on sampling the Slider Platter (AED 99), which had four options. Their diminutive sizes

notwithstanding, these sliders were akin to large bombs in small packages. While the Pulled Chicken Slider, marinated and grilled in barbeque sauce, was run-ofthe-mill, the Wagyu Slider had an intense flavor which elevated the wonderful texture of the meat.

ach, cherry tomatoes and smoked mozzarella. The base is fermented for 12 hours and then lathered with in-house tomato sauce before it is tossed into a wood fired oven. This heightened our anticipation and the first bite of the pizza did not disappoint.

The Quinoa Slider however stole the limelight from its two peers. The patty of organic quinoa, beans, organic rolled oats, vegetables and spices has a high protein and fiber content. Its health quotient aside, it had a hearty flavor that piqued our interest and our appetite.

While Al Wasl Road area is chocka-block with various eateries, it is easy to see why the Pantry Café has managed to get its finger firmly on the pulse of food lovers in Dubai. The open kitchen with wood fired oven creates just the right vibe to allow diners to have a great dining experience with unobtrusive attention from the staff. ■

My companion chose to customize her own Pizza (AED 40) with toppings of grilled chicken, baby spin-

Polenta chips with spicy herbed salt

“

pantry cafe, dubai

The open kitchen with wood fired pizzeria creates just the right vibe to allow diners to have a great dining experience with unobtrusive attention from the staff.

4/5

Price: AED 100 (Meal for two)

Address: Wasl Square, Dubai, United Arab Emirates - 9623 Phones: +971 43883868

CaLDRON MAGAZINE, JANUARY 2015 | 21

restaurant review

We kick started our meal with a Grilled Halloumi Salad (AED 42) and Polenta chips. The salad was a splendid mix of various lettuce, cherry tomatoes, fresh oranges, black olives and pine nuts dressed in balsamic vinegar. However, the taste of Halloumi was a little overpowering over the other ingredients. The polenta chips, wonderfully crispy on the outside and fluffy on the inside with spicy herbed salt, were a definite winner for me.

restaurant review sachi kumar / dubai

Casa De Tapas – A Slice Of Espania

here is more to Spain than bullfighting, football, beaches, wine, beautiful women and good food. Strike that. It has great food that will send you to gastronomic heaven, especially if you know the place that serves as close to authentic Spanish cuisine as possible. In search of culinary nirvana, we visited Casa De Tapas located in the Dubai Creek Yacht Club. As you enter, the sight of all the glass can be a little disconcerting, though the sense of spaciousness soon puts one at ease.

Let’s Eat Some Tapas With a name like Casa De Tapas, there was no way we could not begin our meal with just that. We began with the Flamenquin Relleno De Vegetables Asado (AED 25). This classic dish from Cordoba, also known as the Roll Saint Jacob, has a breaded roll stuffed with fried chicken and roasted vegetables. Topped with Manchego cheese, this tapas was an absolute delight; not only to the stomachs, but also to the eyes.

Dishes are distinctively presented 22 | CaLDRON MAGAZINE, JANUARY 2015

Casa de tapas, dubai

The restaurant has tried to recreate Spain with overhanging vines and traditional art hanging on the walls, again inspired by traditional Spanish households with their use of dark woods, mosaic tiles and hand painted ceramic plates fixed on the ceiling. Don’t worry about these falling on your head while dining; we were assured that they were tightly glued!

Casa De Tapas restaurant is constructed on the lines of traditional rustic bodega style eateries found in the alleys of Madrid. This quaint eatery features Spanish dishes from Andalucia all the way to Galicia, and despite its name, features a lot more than tapas.

casa de tapas, dubai

of chocolate fondant with a tangy cherry ice cream.

Assorted tapas platters

We then tried the Canelones Vegetarianos De Espinacas A La Catalana, which was created specially for Christmas. I indulged in this vegetarian cannelloni with fresh spinach, raisins and pine nuts wholeheartedly, despite not being a spinach-lover. The pine nuts added a nice crunch and sweet touch to the cannelloni, making the dish burst with flavors, without any ingredient overpowering the other. Our only grouse was that the cannelloni was a little undercooked. I am glad my companion urged me to try the Rape En Salsa Marinera Con Almejas Y Gambas (AED 165), because this monkfish with prawns in a rustic fisherman sauce was simply divine. The fish had a nice little crust on the top and the sauce had the right amount of earthiness courtesy the roasted red

peppers, almond paste mixed with olive oil and vinegar.

For a real taste of Spain, visit Casa de Tapas, which does all things Spanish, right from paellas to DESSERTS THAT THRILLed sangrias. Fridays are even better, Perusing the menu, we saw that as the place comes alive with live Casa De Tapas has some exquisite bands playing while flamenco desserts. Shoving away thoughts of dancers give diners a feeling of sweating it out in the gym the next being in Spain. If you are in an inday, we indulged in the Churros De dulgent mood, then round off your Cacao Con Chocolate Blanco (AED meal by visiting Cielo, the stun28). Churros are to Spaniards what ning rooftop bar and lounge! We donuts are to Americans – the godecided to do exactly that during to dessert anytime of the day. Casa our next visit. ■ De Tapas has mastered the art of making this crunchily delicious dessert. On our server’s suggestion we tried the Volcan De Chocolate Al Perfume De Valencia Con Helado De Cerezas Del Jerte (AED 40), a hot pudding with a molten middle. It scored a perfect ten on our personal scoreboards, given the pairing

4/5

Price: AED 200 (Meal for two)

Address: Dubai Creek Yacht Club, Port Saeed, Dubai, United Arab Emirates Phones: +971 42956000 CaLDRON MAGAZINE, JANUARY 2015 | 23

restaurant review

“

I am glad my companion urged me to try the Rape En Salsa Marinera Con Almejas Y Gambas, because this monkfish with prawns in a rustic fisherman's sauce was simply divine.

◉ COVER STORY

Vinita Bhatia

Of New Year’s Resolutions and Courage

24 | CaLDRON MAGAZINE, JANUARY 2015

Will you be able to stick to your New Yearâ&#x20AC;&#x2122;s resolutions long after the initial euphoria of deciding them, and perhaps even starting on some of them, passes? If eating right is one of your resolutions, well, we can help!

t is the same story year after year. You make a list of resolutions for the New Year and topping this list is adopting a healthier lifestyle. In all probability this includes eating right, shunning junk food, working out and keeping a close eye on the needle of the weighing scale. You probably even get started on some of these enthusiastically, but then slowly find yourself faltering. Either work or family pressures get in the way, or you just become plain lazy or disinterested.

Sticking to diet-related resolutions can be tough, we know. After all, junk food is so much tastier, and convenient to get hold of. So what if they can cause some serious damage to the body including obesity, lifestyle diseases, high cholesterol, chances of heart disease, diabetes or sleep apnea? Most feel they will not suffer from these problems, at least not this year. Well, hereâ&#x20AC;&#x2122;s a wakeup call. These ailments can afflict you, even if you have an active lifestyle. So

why not spare a thought for those hardworking vital organs and start eating right? In this issue, we have got some experts who can help you ease your way into healthy eating. Read through some of the various existential choices you can make that will help you lose weight and gain some vigour. You can thank us at the end of the year, when you blow air kisses to the fitter, improved you in the mirror!

CaLDRON MAGAZINE, JANUARY 2015 | 25

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new year resolutions

#1 Vegan Diet: Mind Over Matter Shifting from a meat-based diet to a vegan is more about training your mind and your taste buds to accept the transition, than it is about replacing ingredients on your plate.

ften people confuse vegan with vegetarianism but the two are very different. Vegetarians abstain from animal meat in any form, while vegans are vegetarians who abstain from dairy products and any animal-based ingredient, including honey.

People presume that going vegan is well nigh impossible. Sure, it needs lot of willpower, but an increasing number of folks are going the vegan way, convinced it’s a healthier lifestyle choice. Studies like the ‘Health Effects of Vegan Diets’ published by the American Journal of Clinical Nutrition in 2009 state that vegan diets are free of cholesterol and generally low in saturated fat. A vegan diet makes it easy to conform to measures to reduce the risk of major chronic diseases such as heart disease and cancer.

Indrayani Pawar, Team Leader Dietician at Mumbai’s Hinduja Healthcare Surgical, has found that

BAIGAN SHIKĀB { INGREDIENTS } 500 gm soya paneer, crumbled 500 ml soya milk Mustard oil, to fry 500gm brinjal cut into wedges 1 large pinch of asafetida 1 tsp cumin seeds 2 tbsp fresh ginger, chopped 2 tbsp green chilies, chopped 1 tbsp Deghi Mirch powder

1 tsp red chili powder 2 tbsp coriander powder 1 tsp turmeric powder 1 cup bean curd, whisked 1 ½ cup tomato puree 1 cup water Salt, to taste 1 Kashmiri garam masala powder ¼ cup mint leaves, chopped

1 tbsp coriander leaves, chopped For Garnish Mint sprigs 4 green chillies, slit halfway 1 tbsp ginger juliennes, soaked in lemon juice

{ METHOD } 1. Soak paneer in soya milk for half hour to soften it. 7. Add the fried brinjals and paneer, with water. Stir Drain milk and reserve the crumbled paneer. and sprinkle garam masala powder on top. Cover 2. Heat mustard oil in a kadhai and fry brinjals till and cook for 5-6 minutes on low heat. golden brown. Drain and set aside. 8. Add mint and coriander; remove from heat. 3. Heat 2 tbsp of the mustard oil in another sauce9. Garnish with mint, green chillies and ginger julipan. Add asafoetida and cumin seeds and sauté till ennes. cumin seeds crackle. 4. Add ginger and green chilies; sauté for 2 minutes. Recipe and image courtesy: ITC Grand Chola Mix in chilly powders, turmeric and stir. Picture on opposite page 5. Add whisked curd and cook for 5-7 minutes. 6. Add tomato puree and cook till the fat starts sur* Serves: 4 * facing on top. Season with salt and stir. 26 | CaLDRON MAGAZINE, JANUARY 2015

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new year resolutions

ITC grand chola

Baingan Shikab

non-vegetarians complain that adapting to veganism plays havoc on their system. They feel irritable, depressed and weak – all natural symptoms of their bodies getting into detox mode once they stop eating meat and dairy products. “The foods these non-vegetarians consumed earlier were difficult for the body to digest easily and led to a buildup of waste and toxins. When they shift to veganism, the enzyme-rich food dislodges toxins from the colon wall. As these toxins enter the bloodstream, symptoms like headaches, skin break outs, weakness, irritation, moodiness are observed,” she explains. Though annoying, these are not worrisome concerns. The trick to avoid this is to inculcate a vegan diet gradually in one’s lifestyle. TAKING SMALL STEPS Along with the diet, one needs to change the frame of mind. Con-

centrate more on what you are adding to your diet, rather than what you are eliminating. “When converting from a non-vegetarian to a vegan diet, plan in advance and use substitutes. For example, soya can replace meat, tofu can replace paneer or peanut butter can replace dairy butter,” Indrayani suggests. Start substituting one ingredient at a time and begin with simpler foods like milk. Try almond, soya or coconut milk instead of animal milk. Similarly, instead of eggs for breakfast, opt for fruits. Gradually, substitute chicken or mutton with tofu or soya nuggets, convincing your mind that these taste just like the real thing. AVOID TEMPTATION Eat fruits, sprouts, nuts or soups throughout the day to curb your appetite. When you are not hun-

gry, you will not crave meat products as much. While dining out, visit restaurants that offer vegan food, to avoid hiding behind a menu while your companions devour their steaks. Luckily, most Indian restaurants have many vegetarian options that sync well with a vegan diet plan, so you just need the determination to stick to your choice. Vegans with a sweet tooth can choose from chocolates made from carob, a plant based ingredient. There are desserts made from fruits and vegetables and in absence of these, fall back on sweet tasting seasonal fruits. Shifting to a vegan lifestyle is not daunting. All you need is strength of mind, information about sourcing the right foodstuff and support from people around you. The payoff will definitely be worth this effort. CaLDRON MAGAZINE, JANUARY 2015 | 27

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new year resolutions

#2 Going Organic: Making it Work Some consider going organic as a healthy lifestyle choice, while others dismiss it as just another fad for people with fat wallets. The rising consumption of organic products, especially foodstuff, is proving the latter wrong, as people wake up to the health and environment benefits of this fare.

isit any supermarket and you will see shelves devoted to organic produce. You will also notice that not too many people reach out to pick it, unsure whether the

comparative high prices are worth the expense. Interestingly, the sale of organic products is growing the world over. According to FibL – Research Institute of Organic Agriculture, many countries, including Germany, Denmark and the USA, registered 5–10 % growth in 2014. A YES Bank report released in 2012 estimated this business to be around INR 1,000 crore in India, which is growing at 30 to 40% annually. These are exciting figures, so what is making consumers, especially in urban cities, opt for

organic produce? One is the growing awareness of the benefits of organic food for the human body as well as the environment. WHY GO ORGANIC “Produce grown organically is lower in pesticides and contains lesser amount of chemicals like food additives, synthetic colors or fertilizers,” explains Becky Balderstone, Founder of Ripe ME, a organic produce supplier in the United Arab Emirates. “Since it is chemical-free, it is fresher, healthier, tastier, more sustainable and more environmentally friendly than con-

Asian Greens Chili Bean Sauce { INGREDIENTS } 2 tbsp chili oil 2 onions, chopped 5 -6 garlic cloves, sliced 2 bird’s eye chilli, chopped 1 tbsp green chilli paste 2 tbsp oyster sauce

2 tbsp tomato ketchup 1 tbsp chili bean paste 2 tbsp sesame oil Salt, to taste

750 gm assorted vegetables (zucchini, broccoli, carrot, baby corn, bell peppers, asparagus, shiitake mushroom, water chestnuts and bok choy), blanched

{ METHOD } 1. Heat chilli oil in a wok. Add bird’s eye chili, garlic and green chili paste and toss well. 2. Add oyster sauce, ketchup, chili bean paste, sesame oil and salt to make a sauce. 3. Add the vegetables to the sauce and toss till they are well coated with the sauce. 4. Check seasoning and take off heat. 5. Serve hot. Recipe courtesy: Trikaya, Mumbai Picture on opposite page * Serves: 4 *

28 | CaLDRON MAGAZINE, JANUARY 2015

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new year resolutions

ventionally grown produce.” She might have a point there, because a study (PDF), led by researchers at United Kingdom’s Newcastle University found that organic food provides as many additional antioxidants as eating between one and two extra portions of fruits and vegetables per day. Yet another study by Stanford University, which was released in 2012, noted that organic food has less pesticide residue and may reduce exposure to antibiotic-resistant bacteria. While this is great news for those who are conscious about what they cook and eat, there is one problem that has hindered the widespread acceptance of organic produce – its high cost as compared to conventionally grown products.

HEAVY ON THE POCKET Becky admits that world over, organic food is relatively expensive. One reason for this is that farmers growing organic produce do not use artificial fertilizers or pesticides to fight insects and disease. Instead, they rely on natural pest treatments involving more labor intensive farming methods, increasing the cost of organic produce. Organic food is slightly expensive because it is still considered to be a niche lifestyle choice, rather than something one can include in their daily diet plan. Hence, it has not reached mass consumption levels. As more people start buying organic produce, the scales of economy will tip in its favor and bring down its prices.

Becky is confident of this happening soon. “Once you have tasted organic produce with its fresh flavors, going back to regular food will not entice you,” she enthusiastically adds. Luckily consumers can now explore a wider variety of organic produce in their local supermarket, gourmet stores as well as farmers’ markets held in their city. This is increasing the awareness about the quality of these products, driving to an increase in consumption. “Ultimately, it depends on how much you are willing to invest, literally, for improving the quality of your life. An organic products lifestyle is not for everyone, but I would not go back to the chemical-laden products anytime soon,’ vouches Divya Kankharia from Gurgaon. Asian vegetables being tossed

CaLDRON MAGAZINE, JANUARY 2015 | 29

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new year resolutions

#3 Gluten: Not a Dietary Bogeyman If you are suddenly seeing gluten-free food all around you, do not rub your eyes in disbelief. More people are cutting out this ingredient from their diet believing that it is not essential for their systems anyway.

luten is suddenly all over the place. Restaurants are featuring gluten-free dishes on their menus, bakers are stocking gluten free bread loaves and nutritionists are suggesting that people opt for a gluten-free lifestyle. Based on this,

is it surprising that people presume gluten to be the new-age Terminator of the dietary world. However, Pune-based nutritionist Swati Javeri sets aside these notions and says that gluten is not the bogeyman it is made out to be – at least for those who do not suffer from Celiac disease. ‘Gluten is not harmful and cutting it from your diet will not necessarily mean that you will become healthier,” she states. ONLY FOR CELIAC PATIENTS Not many know about Celiac

disease, an immunological condition where a protein called gluten, commonly found in wheat, rye or barley, causes damage to the lining of the small intestine, impairing its ability to absorb nutrients. Due to this, the patients suffer from several health problems including malnutrition, anemia, diarrhea, indigestion, etc. “Gluten intolerance is a fairly rare disease, and only those suffering from this condition are asked to forego gluten in their diet. However, the remainder of the population need not abstain from it, because it

Mediterranean Lamb

Mediterranean cuisine is said to be one of the healthiest in the world. And with good reason too! The use of herbs and minimalistic ingredients make this a tasty and nutritious dish. { INGREDIENTS } ¾ tsp dried rosemary ¼ tsp dried basil ½ tsp dried thyme Salt and black pepper, to taste

4 lamb chops (each ¾ inch thick) 1 tbsp olive oil ¼ cup shallots, minced 1/3 cup aged balsamic vinegar

¾ cup chicken broth 1 tbsp butter

{ METHOD } 1. In a bowl or cup, mix together the rosemary, basil, 6. Stir in vinegar, scraping any bits of lamb from the thyme, salt and pepper. bottom of the skillet, then stir in the chicken broth. 2. Rub this mixture onto the lamb chops on both Continue to cook and stir over medium-high heat sides. Place them on a plate, cover and set aside for for about 5 minutes, until the sauce has reduced by 15 minutes for the meat to absorb the flavors. half. If you don't, the sauce will be runny. 3. Heat olive oil in a large skillet over medium-high 7. Remove from heat, and stir in the butter. Pour over heat. Place lamb chops in the skillet, and cook for the lamb chops, and serve with some sautéed vegeabout 4 minutes on each side for medium rare, or tables on the side. continue to cook to your desired doneness. 4. Remove from the skillet, and keep warm on a servRecipe by: Chef Roberto Boggio, Le Meridien Pune ing platter. Picture on Page 32 * Serves: 1 * 5. Add shallots to the skillet, and cook for a few minPreparation: 20 minutes Cooking: 15 minutes utes, just until browned. 30 | CaLDRON MAGAZINE, JANUARY 2015

Pink Champagne Sorbet With Fresh Strawberries Want to make a gluten-free treat? Try this velvety champagne sorbet with a burst of freshness with and the tangy sweetness of strawberries. { INGREDIENTS } For Champagne Sorbet 200 ml water 200 gm sugar 750 ml Moët et Chandon pink champagne Juice of 1 lemon

100 gm castor sugar 100 gm icing sugar

500 gm fresh strawberries Juice of 1 ½ lemon

For Chantilly Cream 120 gm whipping cream 25 gm powdered sugar

For French Meringue 4 egg whites

For Strawberries Coulis 100 gm powdered castor sugar

{ METHOD } For Champagne Sorbet 1. In a saucepan, bring the water and sugar to the boil. 2. Leave to cool for 6 hours for maturing the sugar syrup. 3. Add the sugar syrup to the pink Champagne and lemon juice. Blend them well. 4. Churn this in an ice cream machine till frozen. This could take anywhere from 20 to 45 minutes depending upon the ice cream machine. For French Meringue 1. Beat the egg whites either with a whisk or electric blender, until soft peaks appear and it is foamy. 2. Add in the castor sugar in 3 parts while beating the egg whites. The egg whites should now start to form medium to hard peaks. 3. Mix the meringue with the icing sugar and transfer to a pastry bag fitted with a round pastry tip. 4. Preheat oven to 90°C. 5. Pipe balls of meringue onto a baking sheet lined with baking parchment. 6. Gently sprinkle some icing sugar so that it doesn’t crust. 7. Bake in a preheated oven for 1 hour. Take out of the oven and remove from the paper.

For Strawberry Coulis 1. Purée the strawberries (barring 6-8 strawberries) in a food processor with a little lemon juice. 2. Add sugar to it and boil the mix till it reduces to ⅔rd quantity and becomes a little thick in consistency. 3. Strain through a sieve and let it cool. To Serve 1. Take chilled martini glasses. 2. Place some fresh half cut strawberries and meringue. 3. Take an ice cream scooper or a spoon to make a quenelle of the champagne sorbet. Place it on top of the strawberries. 4. Pipe some whipped cream around the sorbet and drizzle some strawberry coulis. Recipe & Image Courtesy: Chef Sanjana Patel, La Folie Picture on Page 33 * Serves: 4 * Preparation: 30 minutes Cooking: 8 hours

For Chantilly Cream 1. Whip the cream until it is medium firm and clings to the whisk without falling. 2. Add the powdered sugar. Refrigerate until required.

CaLDRON MAGAZINE, JANUARY 2015 | 31

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new year resolutions

Mediterranean Lamb

does not promote a healthy dietary lifestyle choice,” adds Swati. Before jumping the gun and opting for a gluten-free lifestyle, check with your doctor whether you need to go down this road. “Some of my clients ask me to chart out a gluten-free food chart because it will help them lose weight, which is not necessarily true,” Swati points out. 32 | CaLDRON MAGAZINE, JANUARY 2015

If you have been diagnosed with Celiac disease, then it pays to take a close look at the labels of foodstuff you are buying. Avoid processed food, because there could be traces of gluten within them. Stick to wholesome, organic fruits, vegetables, pulses, dairy or meat products. One need not avoid all grains, and can substitute wheat, rye, semoli-

na or bulgur with quinoa, millet or other grains. It is best to work with a dietician who can create a nutritious diet plan, so that you do not miss out on important nutrients. Don’t let Celiac induce you to live like a hermit! All you need to do is be cautious about the ingredients that go into your food, whether you are eating at home or in a restaurant, and you can live life as normally as is possible.■

Pink Champagne Sorbet With Fresh Strawberries

CaLDRON MAGAZINE, JANUARY 2015 | 33

les roches worldwide

34 | CaLDRON MAGAZINE, JANUARY 2015

culinary maestro

Vinita bhatia / mumbai

“India’s travel and tourism market is rapidly growing and the need for qualified, operational management talent is growing with it” - Sonia Tartar, CEO, Les Roches Worldwide

The fast growing hospitality industry worldwide needs the right level of talent to ensure that customers have a memorable experience and identify with the brand. Sonia Tartar, CEO, Les Roches Worldwide, spoke to Vinita Bhatia about how this premier Swiss hospitality institution helps students understand the basics of hotel operations and gives them the opportunity to apply their acquired skills in a real world environment. After all, there are exciting opportunities for employment and professional growth not only in traditional hospitality industry areas, but also in the expanded experience economy industry.

CaLDRON MAGAZINE, JANUARY 2015 | 35

culinary maestro sonia Tartar

“Through different technological innovations such as online travel booking sites and, most recently, the sharing economy, the sector is constantly adapting to keep in line with these innovations.” – Sonia Tartar

Vinita Bhatia (VB): What were some of the interesting experiences during your maiden trip to India? Sonia Tartar (ST): The purpose of my maiden visit was to strengthen our relationship with our various stakeholders, industry leaders, prospective students and members of the media. During the weeklong visit, I visited schools and met with media and industry leaders to understand the Indian perspective on the fast growing hospitality industry. I also wanted to promote careers in hospitality management and contribute to the dialogue about the exciting opportunities for employment and professional growth not only in traditional hospitality industry areas, but also in the expanded experience economy industry. VB: Is this interest in encouraging the traditional hospitality industry in India proportional to more students opting for this profession? ST: Les Roches Worldwide has

les roches worldwide

A classroom at Les Roches International School of Hotel Management

36 | CaLDRON MAGAZINE, JANUARY 2015

welcomed many Indian students over the course of its 60-year history and we are delighted to see enrolments from India developing very strongly over the past years. It is evident that India’s travel and tourism market is rapidly growing and the need for qualified, operational management talent is growing with it. The Indian student delegation is now among the largest on campus and an important contributor to the school’s academic and social life. With our visit to Mumbai and Delhi, we wanted to acknowledge this contribution and try to learn more about the expectations of hospitality education in this diverse and exciting country. Sadly, I did not have time to visit any hotel management institutes in the country. However, I got several invitations and I hope that I will be able to do so in my next trip to India. VB: Why is it that Switzerland has emerged as the groundswell of hospitality management and education courses? ST: Due to its long-standing history as a tourism destination, Switzerland started educating talent for the booming hotel industry at a very early stage. Over time, Swiss institutions have perfected the art of hospitality management education and have become a reference in this specific field. It comes as little surprise then, that today, the three top-ranked hospitality management schools in the world is all located in Switzerland (TNS Global Survey, 2013).

culinary maestro sonia Tartar

les roches worldwide

A class in progress at Les Roches International School of Hotel Management

The Swiss institutions discovered early on that training an operational hotel manager requires more than teaching business theory; they must also master the basics of hotel operations, which is why the first semesters entail craft-based learning courses in the areas of service, kitchen and rooms division. These practical courses ensure that our students understand the basics of hotel operations and are able to efficiently manage the staff carrying them out. Also, the curriculum includes two six-month internships, which gives students the opportunity to apply their acquired skills in a real world environment. VB: What are some courses Les Roches International School of Hotel Management offers to its students? ST: Les Roches offers undergraduate and post-graduate hospitality

programs to train students to run the hospitality business around the world. It also provides them with an opportunity to study across its campuses in all the four countries and gain experience and exposure at various places. Two important courses we launched recently are ‘Master of Science in Hospitality Leadership’ and ‘Specialization in Spa and Health Management’. The latter gives students exposure to world class training with visits to ESPA-branded spas in London, which allows them to experience best practices first hand and conduct an integrated business project.

“The hospitality sector is one of the most dynamic, with the creation of new jobs predicted to grow very rapidly over the next few years.” – Sonia Tartar

VB: It is interesting to note that the traditional hospitality industry has evolved to include specialized services like spa, wellness and even healthcare. How and why did this transformation come about? CaLDRON MAGAZINE, JANUARY 2015 | 37

culinary maestro sonia Tartar

les roches worldwide

Les Roches International School of Hotel Management

ST: As an industry, hospitality has undergone many changes and faced a range of challenges over the last decades. Through different technological innovations such as online travel booking sites and, most recently, the sharing economy, the sector is constantly adapting to keep in line with these innovations. One of the main reasons for the hospitality industry to branch into other sectors is the fact that many companies from related fields such as spa and health, airlines, events, luxury retail and areas of finance have discovered hospitality graduatesâ&#x20AC;&#x2122; to bring the soft skills and customer orientation that are crucial to parts of their business. This is why we observe more companies from outside the classic hospitality sector coming to campus to recruit our graduates. The fact remains that the hospitality industry, especially the leading companies and their clients, are becoming increasingly global, 38 | CaLDRON MAGAZINE, JANUARY 2015

which requires managers to operate effortlessly across different languages, cultures and time zones â&#x20AC;&#x201D; qualities that can only be acquired through international experience. VB: Recruitments in the hospitality segment are recording some all time highs, especially in emerging countries like India. What is attracting people to join this industry? ST: With the hospitality sector experiencing above-average growth, the industry demand for qualified graduates with the necessary management skills and knowledge of practical hotel functions and services is continuously increasing. According to the World Travel and Tourism Council (WTTC), travel and tourism is expected to increase its GDP contribution by USD $3.5 trillion to USD $10.4 trillion in 2023. During this time, employment within the sector will increase by one quarter, supporting $338 million, or one in 10 jobs around the world.

These career prospects attract many students to join the hospitality industry, but also the working environment of a luxury hotel and the chance to work across the globe are appealing to many young people. In the case of India, we see many of our students from a hospitality background come to Les Roches to acquire the skill set to later successfully run the family business. Others decide to start their own hospitality business upon graduation and choose Les Roches for its entrepreneurial approach. We promote an atmosphere of entrepreneurship and innovation on our campuses and encourage students to develop their own ideas by attending different leadership and innovation specializations, classes and seminars to exchange ideas and develop their own business projects. VB: While leading hotel chains often hire trained students from reputed or even partially recognized institutes, a big percentage of the manpower hired in the hospitality segment is unskilled and untrained. How does hiring the latter type of candidates affect a hotel in terms of service, branding, as well as HR issues? ST: Hospitality is a service-driven industry and customer service is at the core. Skilled personnel in the back and front areas of services and operations are fundamental to the success of any brand in this industry. Whether vocational or managerial training, the industry needs to have the right level of

culinary maestro sonia Tartar

les roches worldwide

multitude of varied job opportunities, the hotel and tourism industry is rich in career possibilities. The hospitality sector is one of the most dynamic, with the creation of new jobs predicted to grow very rapidly over the next few years. According to the World Travel and Tourism Council (WTTC), the hotel industry is expected to experience constant growth over the next decade, with a significant impact on the economy:

talent to ensure that the customer has a memorable experience and identifies with the brand. Regardless of the demand for highskilled hospitality labor, there will always be low-skilled local staff to fill service, kitchen and other operational positions. It is crucial that managerial staff have the knowledge and ability to effectively hire and train their local staff to carry out tasks according to brand standards. VB: It is equally interesting to note that more women are entering an industry which till a few years ago was a male bastion, isn’t it? ST: There is no denying that the industry requires motivated staff prepared to work long hours in a challenging work environment with high standards of service. But, the days where management positions were held by men and

■■ 8.7% of jobs globally are in the tourist sector ■■ Jobs in the sector will reach a total of 337 million by 2023 Sonia Tartar ■■ Tourism is expected to grow by 4.4% annually by 2023 the service staff was made up of women are long gone. We see The Indian hospitality culture many female graduates advanctranspired in every single hotel I ing their careers rapidly across had the pleasure of visiting during functions and brands all over the my stay in India, among them world, which in turn inspires more Hotel Imperial. Everyone, from the women to join the industry. porter at the entrance to the general manager of the hotel, was totally However, there is still a perception focused on making my experience in some regions that hospitality as a customer unique and memois not suited for women. We try rable with a remarkable attention to counter these beliefs through to detail. A certain Indian touch targeted actions involving our was noticeable everywhere – in the female alumni by sharing their music, service, elegance, colors and success stories, inviting them to flavors. speak to our students to share their academic and professional experi- I think the values we teach at Les ences and give insight into various Roches, which hinges on creating career paths. an unrivalled customer experience through service excellence, VB: What are some evident is something already inherent in trends in the hospitality industry the Indian culture. Despite the worldwide and in India? distance separating us, we share ST: The hotel and service industry common values on which we can is becoming increasingly internafurther build our mutually benefitional and global. Encompassing a cial relationship. ■ CaLDRON MAGAZINE, JANUARY 2015 | 39

international flavors

Say Smacznego To Polish Cuisine The beauty of Polish food is that it immediately teleports you to a place in time when food was about the simple flavors of the ingredients, unspoiled by overuse of spices. Since stumbling upon the hidden gem that Polish cuisine is, Jaswinder Singh claims to be its diehard fan.

jaswinder singh 40 | CaLDRON MAGAZINE, JANUARY 2015

hen all else fails, food prevails. The ambassador for any country and culture in this new world is undoubtedly food. It opens up a portal into a culture and the hearts of the people, perhaps even more than music, even if the music is from an exalted artist like Fredric Chopin. Chopin was one of most popular musicians from Poland in the early 19th century. Such was his popularity that he charged a significantly higher fee than most of his contemporaries for music lessons and for his public performances. His music compositions are still among the best works from the Romantic era. It does comes as a surprise therefore that though Chopin’s work is known worldwide, little is known about his native Polish cuisine. It is the kind of food that is as hearty as it is simple; one that ought to be shared with friends and family on a winter evening, huddled around a rustic wooden dinner table with an open fire

international flavors nearby. In all my life, I had never tasted a mushroom soup that was about the mushrooms and not the spices.

nothing short of interesting if you like to sip your vodka, which is the correct way of drinking it contrary to popular belief.

IGNORANCE NOT BLISS? Armed with a newfound admiration of the food and the people, I asked people around me what they thought of Polish cuisine. Surprisingly, everyone I spoke to could only look at me bewildered. Is there anything to know about the Polish cuisine, apart from the cabbage and cream and vodka? Well, yes of course.

But, enough about the vodka. Let us focus on the food from this country.

Poland made a name for itself as one of the best vodka producers in the world long ago, especially Belvedere’s rye vodka that comes with a distinct bouquet of salted caramel, fresh bread and toasted pine nuts. One more that piqued my interest was the Zubrowka, another dry rye vodka flavored with the bison grass herb. The flavors, especially vanilla and bison grass, are mellowed down by the extreme low temperature, giving the drink a medium, round mouth-feel that is

Sweet plays a very important part in the Polish cuisine. Apples happen to be the largest export item from the country. The dependence on fruits for vitamins might be a result of the harsh terroir, but it certainly has given a very interesting edge to the cuisine. The roast duck with apples, a national favorite, is a great example of that. Another delicacy worth a try is the cranberry liqueur with a distinct freshness of citrus and sweetness of fruit that is most fitting for an after dinner drink. While one is talking of sweet, never, ever pass over a chance to taste the Polish Mead. I must confess I was fairly surprised by the ingredients of this very brandy like drink. Who would think that some honey, water, yeast and mild spices could turn into a drink that exquisite?! THE PERFECT CURE While fruits and sweet flavors play an important role in the Polish cuisine, a lot can be said about the country’s tradition of curing meats. Another result of the harsh climate, cured meats find a special place in the Polish cuisine. Salted meats are used in sausages that tend to be dry and slightly chewy compared to German sausages but make for a great snack or as an ingredient to many other dishes. I loved the sausages and eggs in the Zürek, a sour rye soup I had never tasted before. CaLDRON MAGAZINE, JANUARY 2015 | 41

international flavors

Roast Duck with Apples

1 kg duck 1 medium sized apple 1 tbsp fresh marjoram, chopped

{ INGREDIENTS }

2 garlic cloves, crushed 500 gm baby potatoes, cleaned and halved

½ tbsp caraway seeds

{ METHOD } 1. Rinse the duck with water and pat dry. 2. Wash, peel, core and chop the apples into small chunks and stuff the cavity of the duck. Tie the legs together with a string to hold the stuffing in place. 3. Rub the skin well with the marjoram, garlic, salt and pepper. Place on a large plate, cover, and leave for 45 minutes to marinate. 4. Preheat the oven to 240°C. Place the duck in a roasting tray. Collect any marinade left in the plate, and add some more water to make up one cup of liquid. Pour this liquid around the duck in the roasting tray – not over it or you will wash off the marinade. 5. Roast the duck uncovered for 10 minutes, then reduce the heat to 160°C and cook for 2 hours. 6. Every ½ or so, use a fine skewer to pierce the duck skin with holes to release its juices and then baste the duck with the liquid that collects in the bottom of the pan. 7. When the duck still has about an hour to cook, salt the potatoes, place them in the tray with the duck and sprinkle with caraway seeds. They should start to fry gently in the duck fat. 8. When you next baste the duck, turn the potatoes, making sure they are well covered with the duck juices. Add another sprinkle of caraway seeds if you like. 9. Before presenting, remove the strings from the leg. Carve into chunks and serve with the potatoes and other sautéd vegetables of your choice.

Poland, I’m told, is the land of soups. Soups made from everything and served as a full meal. Zürek is traditionally served in a bowl made of sour dough bread. While you drink the soup, it softens the bread and you finish off the bread bowl, completing the meal. My guides to Polish cuisine, the 42 | CaLDRON MAGAZINE, JANUARY 2015

Recipe courtesy: “Rose Petal Jam: Recipes and Stories from a Summer in Poland” * Serves: 2 * Preparation: 1 hour Cooking: 2.5 hours

lovely Maria Lukaszuk, wife of the Ambassador of Poland to India and the First Counselor, Chief of Economic Section at the Polish Embassy, and Ryan Bromley, popularly known as the son-in-law of Poland at the embassy, were kind enough to take me through the intricacies of the cuisine. With the

picture painted for me by Maria and Ryan, I can’t wait to try out more Polish dishes. P.S. – In case you are wondering, smacznego (smatch-ne-go) is bon appétit in Polish. ■

international flavors

Żurek

For the zakwas 115 g rye flour 1 or 2 crusts from rye bread (225 g) 2 garlic cloves, minced 480 ml warm water For the soup 2 large onions, peeled, one halved and one coarsely chopped

{ INGREDIENTS }

1 large carrot, peeled 1 large parsnip, peeled ½ celery root, peeled 6 cups water 2 garlic cloves, chopped finely 115 g bacon strips, chopped 1 kg white sausage, cut into chunks 1 bay leaf 3 allspice berries

1 tbsp dried marjoram 6 black peppercorns 55 g grated white horseradish 120 ml light cream Crusty brown bread for serving (optional)

{ METHOD } For Zakwas 1. Place all of the ingredients in a large storage jar with a hermetically sealing top. 2. Leave the jar in a warm place like a windowsill or in a cupboard for 4 to 5 days. 3. Open the jar, remove any mold or green bits that might have accumulated on top, and strain. The remaining sour, fermented liquid is the zakwas.You will have about 480 ml for the soup. Set aside. For soup 4. Place the sliced onion halves, carrot, parsnip, and celery root in a large saucepan with the water. 5. Bring to a boil, lower the heat, and simmer, uncovered, for 40 minutes or so. 6. Strain the broth and discard the vegetables. 7. Meanwhile, in a soup pot, fry together the chopped onion, garlic, bacon, and sausage over medium-high heat until all are lightly browned. 8. Add the strained vegetable broth, the bay leaf, allspice, marjoram, peppercorns, and horseradish. Bring to a boil, reduce the heat, and cook at a low boil for 20 minutes. 9. Stir in the reserved zakwas and the cream. Raise the heat, and bring to a boil again. Remove the bay leaf and serve in a hollowed out sourdough bread, preferably with crusty brown bread on the side. Recipe courtesy: Anne Applebaum & Danielle Crittenden’s book ‘From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food’. * Serves: 4 * Preparation: 4 days Cooking: 1 hour

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Stick To Your New Year Resolutions

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Who says New Yearâ&#x20AC;&#x2122;s resolutions are meant to be broken, especially when they pertain to desserts? Chef Vaibhav Mahajan brings you some droolicious desserts that are light on your waistline but high on taste. CaLDRON MAGAZINE, JANUARY 2015 | 45

Recipe Corner

Green Apple Bake With Quinoa This delightful bake will assuage your guilt with the presence of quinoa in it. Go on, bake your cake and eat it too. { INGREDIENTS } 6 Granny smith apples (green apples), peeled and cored ¼ Demerara or brown sugar ¼ honey

½ tsp cinnamon powder ¼ tsp nutmeg powder ½ cup raisins ½ cup walnuts, chopped

½ cup almonds, chopped ½ cup quinoa seeds ¼ cup skimmed milk

{ METHOD } 1. Preheat oven at 180°C and grease a baking dish. 2. Cut the apples into thick slices and place in a bowl of water. 3. In a bowl, mix the sugar, honey, cinnamon powder, nutmeg powder and quinoa seeds. Fold in raisins, walnuts, almonds and apples. 4. Pour the mixture in the baking dish. Pour the milk on top. 5. Bake in the preheated oven for approximately 45 minutes or until the cake is soft. 6. Cool the apple bake lightly before serving. * Serves: 4 * Preparation: 30 minutes Cooking: 1 hour

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Chefâ&#x20AC;&#x2122;s tip: If you are feeling indulgent, serve with ice cream or whipped cream.

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Recipe Corner

Winter Pumpkin And Black Salt Pudding This pudding is perfect when you're craving a treat but don’t want to pile on the calories. 500 gm fresh pumpkin, skinned and deseeded 150 ml skimmed milk 2 cloves

{ INGREDIENTS }

5 - 6 green cardamoms 50 gm jaggery 2 tbsp basil seeds or tukmaria ½ tsp black salt

Slivered almonds, for garnish

{ METHOD } 1. Preheat oven to 160°C. 2. Cut the pumpkin into chunks. Roast in a preheated oven till soft and roasted. 3. Heat the milk on low flame with the cloves and cardamom to infuse the flavours. 4. Heat a nonstick pan on low flame. Add the roasted pumpkin and grated jaggery. 5. Cook till almost all moisture evaporates. 6. Roughly mash the pumpkin with a fork. Strain and add the milk and simmer to a thick consistency. 7. Set aside and cool. 8. Add black salt. Mix well and serve warmed or slightly chilled. 9. Garnish with slivered almonds or any other roasted nuts of choice. * Serves: 4 * Preparation: 45 minutes Cooking: 25 minutes

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Recipe Corner

Sugarcane and Red Rice Kheer Don’t ignore your sweet tooth, especially when you can keep it happy with this healthy kheer. 750 ml sugarcane juice ½ inch ginger, peeled and smashed 100 gm red rice

{ INGREDIENTS }

¼ cup dry coconut, grated 50 ml condensed milk 1 tsp cardamom powder

Dry fruits, for garnish

{ METHOD } 1. In a heavy bottomed pan, boil the sugarcane juice and ginger on a low flame. Stir at regular intervals. 2. Skim the impurities that rise to the top. Remove the ginger. 3. Add the red rice and grated coconut and cook till rice is cooked through. 4. Add the condensed milk and finish with cardamom powder. 5. Serve garnished with choice of nuts or dry fruits. * Serves: 2 * Preparation: 20 minutes Cooking: 30 minutes

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CaLDRON MAGAZINE, JANUARY 2015 | 51

Recipe Corner

Strawberry and Lemongrass Granita This granita is deliciously soothing and the perfect after-meal treat, any season of the year. 3 inch lemongrass stalk 1 cup water Â˝ cup strawberries

{ INGREDIENTS }

Juice of 1 lemon Â˝ teaspoon Demerara or brown sugar

12 mint leaves (optional)

{ METHOD } 1. In a heavy bottom pan, muddle the lemongrass stalk and add water. Bring to a boil for about 2-3 minutes to infuse the lemongrass flavor. 2. Turn off the heat and set aside to cool. Strain and discard the lemon grass. 3. Blend together the lemongrass infused water, strawberries, lemon juice, sugar and mint leaves to a smooth texture. 4. Transfer to a clean covered bowl and place in the freezer till it sets. Avoid setting to a hard consistency. 5. Remove and break to loosen with the help of a fork and serve immediately, else put back in the freezer. * Serves: n/a * Preparation: 20 minutes Setting Time: approximately 2 hours

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Recipe Corner

Easy Yoghurt Parfait with Seasonal Fruits Yoghurt is not called a superfood for no reason. Add some seasonal fruits and this becomes an all-natural dessert that will not blow your calorie consciousness through the roof. 2 cups yoghurt 2 ml vanilla extract 2 tbsp honey or maple syrup

{ INGREDIENTS }

10 strawberries, chopped 10 mulberries, chopped 1 banana, chopped

Mint leaves, for garnish

{ METHOD } 1. In a clean bowl, whisk together yoghurt, vanilla extract and honey or maple syrup. 2. Cut the fruits into even sized dices. 3. In two glasses, alternate layers of whisked yoghurt and cut fruits. 4. Serve chilled garnished with fresh mint sprigs. * Serves: 2 * Preparation: 15 minutes

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Chefâ&#x20AC;&#x2122;s tip: You can also add rolled oats, muesli or granola to make this an excellent and easy breakfast dish.

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health faq Dr. Nandita Shah / Founder and Director, SHARAN

Reversing Diabetes Did you know that diabetes can be reversed? Dr. Nandita Shah of Sharan says this is possible, if individuals make the right lifestyle choices and sustain them, beginning with eating plant-based foods.

iabetics often submit themselves to a life of medication, blood tests and a diet devoid of flavour that they have to eat nonetheless. Just imagine the delight on their faces if you could tell them they can bring the flavour back on their palate by making the right food choices? And imagine their further delight when you tell them that they can even reverse their diabetes? Diabetics often find their weight gradually going up along with fluctuating blood sugar levels. They then have to resort to higher doses of medication, and deal with its affiliated complications. Even when they manage to keep their blood sugar levels in check, they could suffer from a variety of ailments like neuropathies, loss of vision, kidney failures, heart attacks or gangrene. Most doctors advise diabetics to cut down carbohydrates, stop having sugar in their meals and exercise more. Of course, they also have to keep taking insulin and other medications, which can be a limiting factor in their lives.

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Dr. Neal Barnard, Adjunct Associate Professor of Medicine at George Washington University of Medicine and President of the non-profit Physicians Committee of Responsible Medicine, researched ways to reverse diabetes. He wrote about his findings in the book ‘Dr. Neal Barnard’s Programme for Reversing Diabetes’.

UNDERSTANDING INSULIN RESISTANCE Diabetes is caused when the body either produces insufficient amount of insulin (Type 1) or none at all (Type 2). If we understand what stops the body from producing the requisite amount of insulin and remove this cause we will be successful in reversing diabetes.

Dr. Neal has found that the cause of insulin resistance is fat in the muscle cells (intramyocellular lipids) while reduces the sensitivity of receptors to insulin. The other cause could be the ‘Insulin-like growth factor’ present in milk, which is similar to insulin and blocks the receptors. It is basically similar to a situation when you’re trying to open a lock with the wrong key. The situation is worse because the wrong key is stuck and you cannot use the right key either. The blocked receptors in our body do not let muscle cells use the glucose, leading to increased sugar levels. According to research, infants who are fed animal milk at an early age instead of their mother’s milk are more likely to develop Type I diabetes. In some people, the protein in the cow’s milk stimulates production of antibodies, which are basically fighter proteins produced by the immune system with the intention of fighting the proteins

reversing diabetes from milk. However, since pancreatic cells are structurally similar to the milk proteins, these antibodies destroy the pancreatic cells instead. This reduces the insulin-producing capacity of these cells leading to Type 1 diabetes.

since they are high on fat, including milk. Stay away from refined products like white rice, white flour, oil, sugar and processed foods. Eat organic foods, since pesticides used in conventional farming methods can cause diabetes.

Other factors like certain chemicals or medications can reduce this capacity too. Although some cases of type 1 diabetes cannot be reversed, most cases can be reversed over a period of time, resulting in a reduction in or altogether elimination of insulin requirement.

Try to get lot of plenty of Vitamin D by going for a walk or run in the early morning. Get plenty of sleep, especially at a stretch in the night. Although the most important change is nutritional, plenty of fresh air, reducing chemical pollutants, good exercise, exposure to sunshine, and stress reduction go a long way in healing diabetes.

REVERSING DIABETES There are some ways to build up the body’s ability to fight insulin resistance. The first thing to do is take a close look at what you are putting into your body. Avoid addictive foods like tea, coffee, alcohol, sugar and reduce salt intake. Drink plenty of water, which will keep your muscles and organs well hydrated. Eat whole plant foods, which are packed with fiber, vitamins and minerals. Avoid animal products,

Most people come up with excuses for not following the lifestyle prescribed when they aren’t at home or when they travel. Controlling and later reversing diabetes is all in the mind. Pledge yourself to a healthy lifestyle and make a commitment to a plant–based diet for at least a month. The first month is most crucial – after that your body will adapt to the altered lifestyle more easily. ■

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health faq

The muscle cells in our body have receptors for insulin, allowing glucose to enter. This glucose is used by the cell to generate energy for all the vital functions. In diabetics, these insulin receptors become resistant and do not allow the glucose to enter. The result is a concentration of glucose in the blood stream, which is flushed out of the body during urination. The muscles do not have enough energy for daily activities, causing weakness. Doctors advise these patients to take anti-diabetic drugs, which temporarily reduce the insulin resistance. However, since the problem is inherently present; the latent diabetes is never cured.

recipes health faq

Red Rice Idli These pretty pink colored idlis are surprisingly tasty, filling and healthy. Once you get hooked to these, the regular white rice idlis might no longer appeal to you. 4 cups unpolished red rice 1 cup whole (black) urad dal

{ INGREDIENTS } 1 tsp fenugreek seeds Salt to taste

{ METHOD } 1. Separately soak the red rice and the urad dal for 6-8 hours. 2. Soak 1 teaspoon of fenugreek seeds either with the rice or dal. Add salt to taste. 3. Grind the soaked rice in the blender till you get a slightly coarse, but slightly smooth paste. 4. Pour into a large bowl. 5. Grind the soaked urad dal in the blender till very

smooth and mix with the rice paste. 6. Keep this mixture in a cool dry place to ferment for 8-12 hours. 7. Grease the idli moulds with some ghee and then pour the batter into it. 8. Place in an idli steamer and steam for sometime till the idli is ready. 9. Serve warm with some coconut chutney.

Recipe courtesy: Sharan

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recipes

health faq CaLDRON MAGAZINE, JANUARY 2015 | 59

recipes health faq

Steamed Mixed Vegetables in Red Gravy You can use any steamed vegetables of your choice to make this filling and wholesome dish. 300 gm cauliflower 50 gm potato Â˝ cup green peas 1 carrot 200 gm French beans

{ INGREDIENTS }

For gravy 3 tomatoes 1 cup ground cashew nuts 2 tsp sesame oil 1 tsp cumin seeds 30 gm ginger, grated 1 green chilly, cut long

1 tsp red chili powder 1/4 tsp haldi 1 tsp garam masala 1 tsp coriander-cumin powder Salt, as per taste

{ METHOD } 1. Cut all vegetables in medium sized cubes and powder, garam masala, coriander cumin powder steam them. and salt. 2. Puree the tomatoes and cashew nuts in a blender. 5. Stir until the gravy is ready. Add all the vegetables 3. Take a pan and sautĂŠ the cumin seeds, ginger and and let it cook for 5 minutes. green chillies. 6. Serve with multigrain rotis or cooked brown rice. 4. Add the tomato puree. After 5 minutes, mix the chili Recipe courtesy: Sharan

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recipes

health faq CaLDRON MAGAZINE, JANUARY 2015 | 61

stop. shop

Because Coffee Comes First, Always

There are people who wake up in the morning and religiously thank the big man in the skies for just one thing - coffee! They would rather share their kidney than their cup of coffee. If you are one of this legion, we have handpicked some products that you can gift to yourself so you never have to turn depresso!

Primula Tempo Coffee Press

He who hath loved coffee, deserveth a fancy French press, says an ancient saying. This piece de resistance Primula has a narrow cylindrical glass jug, equipped with a lid and a stainless plunger, which fits tightly in the cylinder glass beaker. Just pour water and coarsely ground coffee beans into the jug, leave it to brew for a few minutes, then depress the plunger to trap the coffee grinds at the bottom of the glass jug. The fine wire mesh acts as a filter, capturing more of the coffee's flavour and essential oils. French pressed coffee is usually stronger and thicker and has more sediment than dripbrewed coffee. After all, life is too short to waste it on a cup of insipid coffee! Primula Tempo Coffee Press Price: INR 1,800

Philips Daily Collection Coffee Maker HD7447/20 A reliable coffeemaker makes all the difference when it comes to brewing the perfect cuppa. The Philips Daily Collection Coffee Maker HD7447/20 has a smart and compact design for easy storage as well as an innovative water level indicator, allowing you to follow easily how many cups you filled in the water tank. The jug of this coffeemaker will fit 1.2 L of coffee, enough for 10 to 15 cups, depending on your cup size. It also has a drip stop function to interrupt coffee brewing whenever you want to pour a cup of coffee. All parts of this Philips coffeemaker are dishwasher-safe for easy and convenient cleaning. So go ahead, and espresso yourself! Available at leading electronic stores 62 | CaLDRON MAGAZINE, JANUARY 2015

Philips Daily Collection Coffee Maker HD7447/20 Price: INR 2,595

Printed on a special matte sheet which gives an elegant handmade fabric feel, Print Masala uses high definition printing using technology by HP on premium 200 gsm paper by ITC. It is available in three sizes - A1, A2 or A3 and is delivered in a cardboard tube to avoid damage during transit. Available at Print Masala

stop. shop.

Life Begins After Coffee - 3D Poster Price: INR 149

Sleep on it There are those who wake up to coffee. And there are those who like to sleep on it. We mean an awesome cushion cover that declares your fondness for coffee so that no one is in doubt. This cotton cover, measuring 40 cm x 40 cm, postulates why piping hot filter coffee trumps every other beverage and why you should never leave your home without drinking at least one cup. Sleep on It Price: INR 480

Available at Happily Unmarried

Self Stirring Coffee Mug Price: INR 399

coffee lover's edition

Life Begins After Coffee - 3D Poster Proclaim your love for caffeine with this amazing Print Masala poster. Fix it on walls at home or your workplace and watch the entire place become as perky as your cup of coffee.

Who needs spoons anyway? Now, you need not hunt for a spoon, stirrer or even a pencil to stir your coffee in a hurry. The self-stirring cup will do it for you. This cup with a stainless steel finish with a snap-lock lid keeps your drink hot and it has a spinning plastic disk that frappes your drink into a whirling blended maelstrom of deliciousness. And you can also use it to stir other hot beverages, like a nice hot cup of cocoa! Any way, press the button on the handle and whirr your drink into a perfect blend. No more sandy sugar in the last dregs of your drink, and no more spoons! Available at Jasan Shopping

Drink, swipe, reward There are those who swear by their Starbucks cup of coffee. The Starbucks Card is perfect for them as with one quick swipe at any Starbucks outlet in India, they can use it to purchase anything from their favourite beverage from whole bean coffee to the latest range of merchandise! They can also earn rewards like free drinks. Ainâ&#x20AC;&#x2122;t it cool! Available at all Starbucks outlets

Drink, Swipe, Reward Price: N/A CaLDRON MAGAZINE, JANUARY 2015 | 63

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party corner

by parul pratap shirazi

In the Company of Bourbon When it comes to cooking with bourbon, stick to the best brand you can lay your hands on. Just like only good wine can make good food, only good bourbon can make good BBQ!

can’t claim to be a lover of whisky and have limited appreciation for the brew, though Bourbon is one whisky I tend to crave in winters! It could be my love for rum that drives this craving – they say people who enjoy dark, fruity brews often veer towards Bourbon when it comes to a woody liquor like whisky. Bourbon is classic American Whisky, the way Scotch is from Scotland. My favourite brand, the Kentucky-based Jim Beam, is made with corn, rye, malt, water, barley and as they say, time and pride as well! It is not to be confused with Jack Daniel’s, which is an American whisky from Tennessee.

entiated that I prefer cooking with them differently. Jack Daniel’s Old No. 7, for instance, is NOT a Bourbon and it peeves me when people ask for it instead of Bourbon. It is made with a fine grain of yellow corn, which is ‘whiskey’ mellowed in charcoal. Kentucky Bourbon on the other hand is also a product of just one distillery (unlike Scotch blends) and is made with added ingredients and the unique process of Mix-Mash-Cook. The resulting clear spirit is placed in newly charred American oak barrels for aging, during which it gains colour and flavour from the caramelized sugars in the charred wood.

COOKING WITH BOURBON BOURBON, AHOY There are a little over 100 brands of Bourbon being All Bourbon is American whisky but not all American produced in the United States, but it is best to go with whisky is Bourbon! In fact, the products are so differ- an original Bourbon classics, like Jim Beam Original CaLDRON MAGAZINE, JANUARY 2015 | 65

▶ PARTY CORNER

COOKING WITH BOURBON

or if you can get your hands on it, Maker’s Mark! They are said to use pure, iron-free limestone spring water only, making a big difference in how flavours mature during its ageing process. Now to the tasting notes of the Bourbon. Maker’s Mark has a caramel, roasted coffee and fruity ‘nose’ while Jim Beam is reminiscent of spices, citrus and a mellowness of herbs. It’s the way these core Bourbon ingredients cook or char that makes all the difference in a Bourbon BBQ Menu. Check out the boxes below for a quick look at the tasting notes. Ideally, choose two or three different brands and let the tasting notes decide which part of the menu they go in. Whether you barbeque on a stove or charcoal, Bourbon lends a smokiness that’s ideal for barbecued meats and veggies too. If you’re a teetotaller then be assured that the liquor burns off in the cooking process so as long as

you steer clear of dipping sauces and salad dressings, it is highly doubtful eating ‘Bourbon’ will get you drunk, it may get you ‘hooked’ however! COOKING WITH BOURBON Grilling and barbecuing are two popular cooking methods for bourbon. The ‘grill’ is what you cook upon, whilst grilling itself is open pit, charcoal cooking while

barbecuing is usually with the lid closed and the heat is rotated. Grilling is done upon direct heat and usually a faster method of cooking versus barbecuing which is over burning embers and lets the meat cook in its vapours. The great debate however remains – Charcoal or Gas? As per the Barbecue Bible (Steven Raichlen), avid outdoor cooks prefer to choose

Jim Beam Original

Maker’s Mark

Tasting Notes: Fragrant citrus with rich spices and a touch of herbs.

Tasting Notes: Dark caramel and coffee with a gentle fruitiness

Suggested Dishes: Given its tasting notes, the citrus, spices and herbs need the alcohol content to remain potent, so burning the alcohol off can render a marinade of Jim Beam that is a lesser potent than BBQ meats ought to be. The maximum taste potency of this product is when it remains intact and is infused with complementary ingredients.

Suggested Dishes: Despite how dessert-like the ‘nose’ of this bourbon is, it is the cooking process and its effect that matter. The dark caramel aids in palatable charring, the sugars come together to make ribs sticky sweet or wings sticky hot. The coffee burns with an added nuttiness that is very complimentary for grilled meats, so this is ideal for marinades that spend time on the grill!

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Classic Bourbon BBQ Sauce Bourbon Hot Sauce Bourbon Chili Orange Jam Bacon & Bourbon Preserve

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Bourbon Garlic Rubbed Pork Chops Bourbon Beef Chilli Hot & Sweet BBQ Drumsticks Apple Bourbon Pulled Lamb

▶ PARTY CORNER

COOKING WITH BOURBON

wood or charcoal but space constraints and ease allow some space for gas grills. Gas is convenient and considering the lack of safe firestarters in supermarkets, getting a coal fire started requires lots of newspaper and a hair dryer. If you’re considering wood, then I can only hope you’re in the mountains, ensuring the purity of the wood and the potential for finding flavoured wood as well. Wood is a flavourful fuel but it tends to burn hotter and temperature control is harder, which makes it ideal for grilling. Look for apple, cherry, pine or oak for the best flavours. For barbecue, coal remains a favourite. However, there is no way to tell the grade of coal you purchase from vendors locally, but since these are not like to be every day meals, go ahead and indulge, the flavour is unparalleled. ■

Jim Beam is the flagship product of the Jim Beam distillery, which was founded in 1795, and family operated for seven generations. It was named ‘Jim Beam’ in 1933 after Colonel James B Beam rebuilt the business following Prohibition. When you sip Jim Beam Original, you're savouring a Kentucky bourbon whiskey that has been produced essentially the same way by the same family for more than 200 years. Isn't it good to know that some things never go out of style?

Bacon And Bourbon Preserve { INGREDIENTS } 2 tbsp olive oil 7-10 garlic cloves, smashed 2 large red onions, chopped fine 400 gm thick, salty cooking bacon

or 2 packs of breakfast bacon 2 shallots, chopped fine 150 ml bourbon 100 ml + 50 ml honey

2 tsp cumin powder 2 tsp red chilli flakes Sea salt, to taste

{ METHOD } 1. Heat olive oil in a shallow saucepan or frying pan. 2. Add bacon slices and fry till crisp. 3. Once the bacon is evenly browned, remove on a paper towel and cut into small bits. 4. Add the onions and garlic to the fat. Sauté on medium flame till the onions start to caramelize. 5. Once the onions start to turn brown, mix in cumin powder and chilli flakes. 6. Pour in the honey and bourbon. Once it starts to bubble, turn the flame to high and let the mix reduce to a thick, syrupy relish. 7. Mix bacon bits and relish in a glass mixing bowl, and blend with a hand blender or food processor. Check seasoning and add sea salt. 8. Cool the mix completely and bottle in a clean, air-tight mason jar. CaLDRON MAGAZINE, JANUARY 2015 | 67

Ask the Experts

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

I want to get a recipe for duck meat, preferably fried duck meat. Also, since this is the first time I am cooking duck I want to know how long it takes for the meat to become tender. Afroz Qureshi, Ahmedabad

Duck meat is a little tough to cook and can be chewy if not fried at right temperature and in time. The best way to cook it is to confit the duck (breast or leg), which is slow cooking. Cover the duck in oil with some herbs like thyme, garlic, rosemary, peppercorn and cook slowly at 90Â°C for around 2 hours till tender. Remove from the oil and shred the duck when warm. Add chopped red onion, fresh coriander, chopped tomatoes, mustard, salt and pepper and mix well. Make small patties and cool them. When cold, crumb them with egg white and bread crumb. Deep fry the duck patties till golden brown and crispy and then serve with chilled lemon mayonnaise or hot and spicy ketchup.

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I have a 8-year old basic microwave, but its paint is peeling off. I am interested in baking and want to buy a new appliance which will help me bake well. Should I go for an OTG and keep the old microwave or buy a new convection micro with grill, keeping in mind that I intend to bake a lot? Mou Mukherjee, Gurgaon

Microwaving is an easy way of reheating food. As professionals we use it for re-heating of minimum food, but I would not recommend microwave as the cooking process absorbs the moisture out of any food and makes it dry. OTG or a conventional oven would be best recommended for baking. I made Pav Bhaji recently, but was left with a lot of Pav. Is there any way for me to use this bread? Nivisha Jain, Surat

Make a breakfast dish by cutting the pav into dices and tempering it with mustard seeds, chopped green chili, curry leaves, turmeric, salt and chopped coriander leaves. To make it spicy you can add some chilli powder. Shallow fry in oil till the pav is crispy; to finish squeeze some lemon juice over it. Try this and I am sure you will love it.

I have two packs of plum cake and I donâ&#x20AC;&#x2122;t think anyone in my family can eat it as it. Can you please suggest something different that I can make using this cake? Rashmi Singh Bisht, Bhopal

Plum cakes have a fermented taste as they are made with soft dry fruits and plums soaked in syrup for many days. Try making vanilla custard and cut some fresh berries (strawberry, blueberry, raspberry) and make a plum cake trifle in a glass. All you need to do is add diced plum cake at the bottom of the glass, add custard, berries and fresh cream. Then to top it with use some crushed M&M or Gems chocolates. Kids and family members both will enjoy this. What is kefir? And what are its health benefits? Shraddha Nishanrao, Pune

Kefir is a fermented milk drink made with kefir grains, a symbiotic culture of yeasts and bacteria. It has its origins in Turkey and is prepared by inoculating cow, goat, or sheep milk with kefir grains. Kefir contains minerals, essential amino acids, minerals as well as Vitamins B12, B1, and K, all of which are good for health.

Chef Gaurav Malhotra

Ask the Experts

Chef Gaurav Malhotra, Executive Chef – Novotel Pune, spent his last decade in Mumbai, London and China, playing a key role in the pre-opening teams of properties like Holiday Inn Mumbai and Sofitel Mumbai BKC. His last assignment with Sofitel Macau was a stepping stone for his career which has left an impression on him, one that he is excited to share with Pune’s rising dining scene. Being with Accor for the past four years, he brings over 13 years of wealthy experience to Novotel Pune. A zealous traveler and foodie, Chef Gaurav likes to explore food cuisines in different parts of the world.

What is the difference between white and brown sugar? And can I substitute white sugar in place of brown sugar?

Is it possible to store tarts without a refrigerator? What is the best way to store them and how long can they be stored?

I would like to make nutribars at home. Is there a simple recipe for this? Madhu Dhawn, New Delhi

Nisu Rav, Mumbai

Brown sugar is darker in color and stickier in texture, and has a definite caramel taste. It differs very little from white sugar, except that the former has more color. In simple words, brown sugar is nothing more than white sugar that has been mixed with molasses to color it and give it a more moist texture. Light brown sugar has less molasses than dark brown sugar. Brown sugar should not be confused with raw sugar, that has a similar color and taste but is actually the residue from processed sugarcane. In short, you can substitute white sugar with brown.

Jill Pabari, Hyderabad

The best way to store tarts is in an airtight container in a cool and dry place or in the refrigerator. The ready made variety, keeps for a week due to preservatives. Homemade products must be consumed in 3 days. How should I cut a cross at the bottom of chestnuts prior to boiling it? I cut myself once doing this and am scared to do it again. Also, is it important to cut chestnuts before using them in cooking? Tara Sturgeon, Boulder

Before starting on the flat underside of each nut, use a sharp paring knife and make an 1/8" deep incision that goes through the skin, the fuzzy papery layer, and just barely pierces the flesh. Continue the cut almost all the way around the nut, stopping just short of meeting back where you started. Alternately, cut an ‘X’ shape into the flat side of each chestnut. Use a tea towel to hold each nut so it doesn’t slip. The reason you make this cut is so that the nuts are more accessible/easier to peel after roasting or boiling.

You don’t even need an oven to make nutribars. All you need are some oats, cinnamon powder, brown sugar, honey or maple syrup, some dry seeds like sunflower, flax or pumpkin and some dry fruits raisin or almonds. Roast the dry nuts, oats and seeds in a pan or in conventional oven or an OTG and then cool and crush them. Take honey or sugar in a pan with some water and reduce till sugar starts to caramelize. Add the roasted ingredients, maple syrup, and mix well till coated. Remove in a rectangular tray lined with butter paper and let it cool. If you have an oven, mix all ingredients together and put them in a baking tray and bake in pre heated oven at 140°C for 30-40 minutes till it browns and sugar caramelizes. Once mixture is a little soft, remove and cut into bars as required and cool them at room temperature. It is best eaten with thick yogurt and fresh fruits or berries. Just crush the bars in a glass or bowl, add yogurt, berries and top it with honey or maple syrup. Even kids will love this healthy fare. CaLDRON MAGAZINE, JANUARY 2015 | 69

Events

by team caldron

Experience Ecuador Ecuador and chocolates are often mentioned in the same breath. Which is not surprising, given that the country exports over 60% of the world’s premium cocoa. Pro Ecuador, the Institute for the Promotion of Trade and Investment for Ecuador, recently held an event where ‘The Chocolate Factory Ecuador’ brand of premium chocolates was announced.

ro Ecuador, the Institute for the Promotion of Trade and Investment of the country, hosted an event at Shiro, a popular nightspot in Mumbai. The objective? To get people to appreciate one of the most important exports of the country - cocoa. Now, not many people know that Ecuador exports a wide variety of products ranging from coffee, shrimps to handicrafts and roses worldwide. But the one foodstuff that has brought it renown is cocoa, and its final result, chocolate. “Ecuador is an undiscovered gem for Indian travellers, investors and corporates, which is why we have looked forward to presenting this experience of our country,” said Héctor Cueva Jácome, Consul

Varun Inamdar, Aditi Goel, Rashmi Uday Singh and Héctor Cueva Jácome launch 'The Chocolate Factory Ecuador’ brand

SWEET TALK The event unfolded with an informative audio-visual presentation about the various opportunities in

Hector and food writer Rashmi Uday Singh announced the launch of ‘The Chocolate Factory Ecuador’ brand of premium chocolates curated by Varun. These luxury Ecuadorian chocolates are currently available in Mumbai at Godrej Nature’s Basket outlets at INR 750 for a box of 12. General representing Ecuador in Mumbai, India. He further added that “Ecuador as a destination has a lot to offer for the various genres of travellers and companies.” 70 | CaLDRON MAGAZINE, JANUARY 2015

the country in terms of trade and tourism. The spotlight then shifted onto the famous exportable product of Ecuadorian chocolate with an intriguing session by chocolati-

er and chef, Varun Inamdar. Later, Héctor and food writer Rashmi Uday Singh announced the launch of ‘The Chocolate Factory Ecuador’ brand of premium chocolates curated by Varun. These luxury Ecuadorian chocolates are currently available in Mumbai at Godrej Nature’s Basket outlets at INR 750 for a box of 12. Guests at the event were charmed with a delectable culinary spread. Other striking elements of the evening were live Latin music along with colourful photo booths to engage the guests. ■

Events

by shreenivas gadewar

A Slice Above The Rest Taking its Italian legacy forward, La Terrazza Trattoria at Hyatt Regency Pune decided to create a record breaking pizza to highlight that it serves some of the best thin crust pizzas in the city.

ood and history is an eclectic mix and when you are invited to help create India's longest pizza, you don’t want to miss that piece of historical pie. La Terrazza Trattoria at Hyatt Regency Pune created India’s longest pizza, measuring 60 x 6 feet, in December 2014. The current registered record for the longest pizza in India is approximately 16 x 5 feet long as per the Limca Book of Records. Around 100 people were involved in making history, including me. We were ushered into the specially created super-long pizza kitchen, where the object of attention was the 60 feet x 6 feet wide pizza base spread out on what looked like two dozen lined up tables.

Image - Mohammad Labban, General Manager, Hyatt Regency Pune with his wife Samar Labban

Chef ’s hats, aprons and gloves were handed out to each participant as we got busy slathering pizza sauce on the base, followed by tons of mozzarella cheese. Then arrived the veggies; red and yellow peppers mixed with Executive Chef Manav Koul’s secret sauce recipe. After another round of cheese sprinkling, we let the chefs bake it in the wood fired oven while

LAUNCH OF WINTER MENU The winter menu of the La Terrazza Tratorria was showcased to those present, including melt-inthe-mouth Grilled Salmon Steak with Balsamic Roasted Beets and Warm Artichokes. The Grilled Tenderloin with Potato-Gorgonzola Puree paired beautifully with the wine, whilst the Vegetable Stufato (winter vegetable and beans stew with fresh baked focaccia) and the

The icing on the cake was learning the pizza was served to 150 underprivileged children from local NGOs. we headed to the pizzeria to enjoy Chenin Blanc and Shiraz wine while listening to popular classics belted out by the live band.

Warm Mushroom Salad served with Garlic Ciabatta and Truffle Oil brought the overcast and chilly Pune winter afternoon alive. What I enjoyed most about the event was that the helpful staff gave us tips on how to make the perfect pizza, while sharing one's handful of ingredients with strangers brought a sense of joy and teamwork to the proceedings. The icing on the cake was learning the pizza was served to 150 underprivileged children from local NGOs. What better way to herald the season of giving and spread the Christmas spirit! ■

CaLDRON MAGAZINE, JANUARY 2015 | 71

Events

by team caldron

Bacardi India launches Goa Party Hangout Package Goa has emerged as the go-to state where people can party and party hard. Bacardi India decided to make things interesting for these party animals by collaborating with MakeMyTrip.com and launching a package that offers good deals and offers in Goa.

acardi India launched a Goa Hangout Package in association with online travel agency, MakeMyTrip.com, which offers amazing deals and discounts in Goa for party goers and travelers. And what better way to announce this package, than to hold a pulsating party at Hard Rock Café in Gurgaon?! Commenting on this collaboration with MakeMyTrip, Manish

Marketing Officer, MakeMyTrip. com, elaborated, “We are very excited to present this conceptual holiday experience to Indian travellers along with Bacardi. The best of our strengths and synergies have been utilized to offer our customers a memorable holiday experience.”

and blue Gauri Nainika outfit and Steve Madden shoes, the gorgeous actress also sported accessories like earrings by Micare, a ring by Isharya and a Jimmy Choo bag. Tropical styled Bacardi classic cocktails were passed around the bar, which was done up in a beach holiday themed decor.

AN ENERGETIC EVENING The DJ for the launch evening was Nikhil Chinapa while Bollywood actress Esha Gupta attended the

Later guests were told about the various packages starting from INR 6,999, available till 31st March, 2015. It includes stay at leading hotels like Alila Diwa, The Phoenix Park and Nagoa Grande, at discounted rates, as well as deals at popular hotspots such as SINQ, Cape Town Pub, Mambo’s, Tito’s Courtyard, Infantaria, Sauza Lobo and Café Del Mar. This package can be booked online by logging on to MakeMyTrip.com. ■

The package includes stay at leading hotels like Alila Diwa, The Phoenix Park, Nagoa Grande, and Sukhmantra Resort, at discounted rates, as well as deals at popular hotspots such as SINQ, Cape Town Pub, Mambo’s, Tito’s Courtyard, Infantaria, Sauza Lobo and Café Del Mar. Seth, Director of Sales & Marketing, Bacardi India, said, “We are thrilled to be launching this holiday package with MakeMyTrip. com because we believe that our consumers deserve not only the best products, but also the most engaging and memorable experiences. This association allows us to give our consumers unique ways to vacation and party in Goa and other destinations.” Confident of a great response to this initiative, Mohit Gupta, Chief 72 | CaLDRON MAGAZINE, JANUARY 2015

event and professed her love for Goa. Dressed in a vivacious white

BACARDI MD, Vijay Subramaniam, Esha Gupta and Rajesh Magow of Makemytrip

Events

by team caldron

Stirred, Not Shaken, With Belvedere Martinis Belvedere will channelize James Bond’s fondness for vodka martinis to promote its luxury vodka brands.

David M. Benett Getty Images

be produced by Metro-Goldelvedere Vodka held always gone hand-in-hand with his wyn-Mayer Studios and Sony a party at the Lonchoice of vodka martini. Belvedere don Film Museum Pictures Entertainment. Belvedere, is a perfect match.” owned by the LVMH Group, will to announce its partchannelize the British agent’s fond- CHANGES IN THE OFFING nership with the next ness for vodka martinis where he James Bond film, Spectre, which Belvedere’s signature blue palette mouths his famous line “Shaken, will be released on 6th November will be switched for a distinctive not stirred”, to promote its luxury 2015. The event saw the presence green, mirroring the secret spy vodka brands. The company will of singer Pixie Geldof, 'The Riot agency’s ink of choice to sign secret Club' actor Douglas documents. A 007 twist Booth, model Lily Cole will also be applied to Belvedere’s signature blue palette will be and 'Made in Chelsea' its Silver Saber bottles, switched for a distinctive green, mirroring the se- known for their cutting star Amber Atherton, cret spy agency’s ink of choice. rapper Tinie Tempah, edge metallic aesthetic journalist Kim Hersov, and illuminating techcollaborate with Albert R Broccoli’s nology. model Ella Catliff who were seen EON Productions to promote the talking about the beverage with Christophe Navarre, CEO of Moët highly anticipated movie with the Belvedere’s Spectre marketing prohelp of two custom-made vodkas & Chandon. gram will include a global adverin limited edition of 100 bottles, tising campaign and a wide range Spectre will be the 24th James which will be gifted to Bond fans of promotion and activation rights and also sold at charity auctions. Bond adventure, which will around the film. The brand will use its marketing prowess to shed Charles Gibb, President of Belvelight on its ingredients, including dere Vodka stated, “James Bond is Dankowskie Rye. recognized as the most admired and influential tastemaker in the The marketing campaign will be world. We’re delighted that Belvelaunched as of February 2015, dere will be partnering with Specwith a strong focus of efforts in tre, our largest global partnership on-premise establishments and to date.” retail stores across multiple countries. Dwight Caines, President of Theatrical Marketing for Sony Pictures, Excellent choice, Mr. Bond. ■ said: “James Bond’s cool attitude Lily Cole and and stylish sophistication have Charles Gibb

CaLDRON MAGAZINE, JANUARY 2015 | 73

Events

by team caldron

Chill Out With Chilean Walnuts The Agricultural Office of Chile in India, in conjunction with the PROCHILE Commercial Office of Embassy of Chile in India, organized an event ‘Launching Walnuts from Chile’ in November 2014 to celebrate the market access granted to Chilean Walnuts in India. Jaime Gonzalez, Counsellor for Agricultural Affairs of Chile in India

he Agricultural Office of Chile in India in conjunction with the PROCHILE Commercial Office of Embassy of Chile in India organized an event ‘Launching Walnuts from Chile’ in November 2014 to celebrate the market access granted to Chilean Walnuts in India. Andres Barbe, Ambassador of Chile in India, welcomed guests consisting of importers of dry fruits, agri-business consultants, chefs, media people and ambassadors from Latin American missions. To get a taste of the versatility of the Chilean Walnut, Chef Cristian

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position itself successfully in the Indian market and conquer the preferences of local consumers. He later extolled the health virtues of Chilean walnuts, which include high levels of antioxidants, which in turn decreases heart risks, improves bone health, helps prevent diabetes and helps in weight management. These nuts can be enjoyed in a mix of

Jaime Gonzalez, Counsellor for Agricultural Affairs of Chile in India, showcased a video on walnuts featuring the characteristics of this wonderful product from Chile highlighting its value and health properties. Cabrera prepared culinary delights out of this product, to appeal to the taste buds of the gathered guests. Jaime Gonzalez, Counsellor for Agricultural Affairs of Chile in India, showcased a video on walnuts featuring the characteristics of this wonderful product from Chile, highlighting its value and health properties. He was hopeful that this wonderful nut will be able to

preparations: snacks, appetizers, pastries, chocolates, sauces and fillings for white and red meats, salads or simply on their own at any hour of the day. Many people from the importers’ fraternity showed great interest in establishing contact with the Walnut Exporters of Chile, which bodes well for the ingredient. ■

Following the success of the TV show, Saffola has launched the www.fitfoodie.in website as a one-stop destination for healthier yet delicious recipes. team caldron

Jigna Sheth and Purvi Varma as well as food bloggers Rekha Kakkar, Deeba Rajpal and Archana Doshi.

re you a foodie who actively seeks out delicious food that is healthy to boot? Do you like to try out different flavours and cuisines but do not want to compromise on fitness? If you answered yes to these questions, then you will enjoy the fitfoodie.in website launched by Saffola. The company claims that it has a wide variety of healthy and tasty recipes across different cuisines, courses and using different ingredients. All Fit Foodie recipes are created and approved by the Fit Foodie Panel, consisting of a body of experts headed by Michelin star chef, Vikas Khanna. The others on the panel include nutritionists

HEALTH AND TASTE GO HAND IN HAND With the belief that health and taste are

Whatsapp’ option and also save it on the mobile phone. Saffola has also developed a Fit Foodie Meter, a tool that gives every recipe a health score based on its nutritional composition and completeness. Developed in consultation with the Indian Dietary Association, all recipes on the website show scores for two types of recipes – ‘Regular Recipe’ or the most commonly prepared form of the dish or the ‘Fit

Saffola has also developed a Fit Foodie Meter, a tool that gives every recipe a health score based on its nutritional composition and completeness.

not at opposite ends of the spectrum, but in fact, go hand in hand, Saffola Fit Foodie is a delight for foodies who value fitness. You have healthier versions for scrumptious dishes like a healthier Chicken Biriyani or a Vegetarian Mexican Burger or a Baked Samosa or Bitter Sweet Dark Chocolate Gateau. The website has an option where users can share a recipe with anybody by clicking on the ‘Send to

Foodie Recipe’. This comparison helps you make a healthier choice for your favourite recipes. The Saffola Fit Foodie Corner has an exclusive member’s zone where you can create your own recipe diary and submit your recipes. These recipes have a chance to be featured on the website selected by Vikas Khanna. Now, cooking healthy and tasty is no more a challenge. ■ CaLDRON MAGAZINE, JANUARY 2015 | 75

QUICK BYTES

Saffola Launches Website For Food Lovers

QUICK BYTES

91% Food Related Online Searches Are For Indian Recipes: Bawarchi.com According to the study conducted by Bawarchi.com, chicken is the most popular non-vegetarian item and most Indians prefer continental and American desserts over Indian food. team caldron

awarchi.com, an online community dedicated to foodies, conducted a study based on over 4 million visits and searches across 25,000 food recipes on its site in the last one year. It revealed that 91% of all online searches related to food are for Indian recipes; both vegetarian and non-vegetarian dishes. This is followed by Italian, Chinese, Continental and American cuisines. Commenting on the study, Arun Rajamani, Head-Portals, Sify Technologies said, “It was fascinating to delve into the minds of our consumers and create perhaps the first scientific study on what food, methodologies and types were popular. It is interesting to note that Indian cuisine is the most popular among our visitors worldwide.”

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While 40% of people look for vegetarian food online, the remaining 60% look for non-vegetarian. Indian vegetarian cuisines account for 97% of searches, while 33% of searches were for sabzis or dry vegetable preparations. Interestingly, Indian vegetarians preferred gravies made of paneer and soya, while starters made of cottage cheese are the most searched-for. Another insight is that the most popular method

red meat and seafood. Stewing, followed by shallow and deep frying, are the most searched-for cooking methods for these dishes. While searching for international cuisine, most Indians looked for pastas and pizzas. Among Chinese food, momos, fried rice, noodles and soups are most searched-for. Spanish and Arabic are the most preferred Mediterranean cuisines followed by Turkish. It is also interesting to note that about 15% people look for food for kids, while 49% people look

According to the study, Indians prefer parathas and idlis for breakfast, followed by recipes made of oats.

of cooking searched-for includes stewing, followed by sauté and fry. OTHER ONLINE SEARCH TRENDS When it comes to non-vegetarian food searches, Indian cuisines top the chart with 85% of people looking for it, followed by fusion and continental food. Again, dry gravies (43%) are most searched-for in non-vegetarian food, especially those made of chicken, followed by

for recipes for the main part of the meal course which includes side dishes, followed by starters (19%) and desserts (14%). Fried is the most searched-for food cooking method. Fish fry, crispy corn and chicken spring rolls came up as the most popular deep fried food items, whereas Chicken Fry, Keerai Adai and Sooji Ka Cheela are most popular in shallow fried food items. ■

Don’t let the name beef fondue burger from Burger King Japan convince you that you will get a fondue pot filled with melting cheese to dip the burgers into. Instead, these burgers will be served with a side of cheese sauce with just a hint of white wine. team caldron

oes cheese make your world go round? Do you imagine it dripping off meltingly from bread buns and trailing a gooey path along some meat patties before settling besides some crisp French fries? If you are in Japan, you are in luck because Burger King in that country is launching Beef Fondue Burgers this year. The burgers will come with a choice of beef or chicken patty and a side of cheese sauce, which has a

hint of white wine. You can either dip the burger into the tiny plastic cup with the fondue sauce, or just drizzle this sauce over the top, or better still just lick it off your fingers. If you are a cheese fanatic, that is, because it is going to be one heck of a messy affair, which might be off-putting for some people. This is not the first time that Burger King Japan has come up with an unusual (some might call it outlandish) creation. Not many months ago, it had debuted black burgers, with squid ink lending it a Goth look.

Keeping pace with such extraordinary creations from one’s competitors is not easy, but McDonald’s in Japan is trying to match up. It will soon be launching a crab croquette burger, with snow crab and mushrooms combining to form the patty. This will be stuffed within ciabatta bread and served with lettuce and tomato sauce. So, it might not be as fancy as Burger King’s beef fondue burger, but at least McDonald’s is not giving up without a fight! ■

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QUICK BYTES

Burger King Japan Debuts Fondue Burger

spiritual quest jaswinder singh

A Lady Walks Into A Bar… ... and takes it over. And that lady is Ami Behram Shroff who will represent India at the La Maison Cointreau championship finals in Bangkok.

t’s not a joke, guys. Women bartenders are claiming their spot behind bar counters and doing it with style. At least, you can say that for the bunch of talented women who competed at the 1st La Maison Cointreau Women Bartending Competition in India. Ami Behram Shroff, a freelance flare bar professional from Mumbai, took home the crown and will represent India at the regional finals in Bangkok this year. 18 Indian women mixologists competed in the semi-finals round in Delhi, Mumbai and Bangalore. Eight were chosen for the finals held at Leela Hotel, Gurgaon. Coming from varied backgrounds and experience at the bar, these ladies enthralled the judges with their mixing skills. The panel of judges included Shatbhi Basu, India’s first woman bartender, Nandini Bhalla, editor of Cosmopolitan and Naina de Bois-Juzan, co-owner of Le Bistro Du Parc, who were bowled over by Ami’s classic Cointreau cocktail, Kamikaze with a glamorous twist, and one of her own recipes, the Cointreau-

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licious. Finalists were judged on parameters such as knowledge of the original recipe, innovation with a recipe, bar set-up and efficiency, bartending skills and presentation of recipe and taste. RECOGNISING WOMEN POWER The competition was part of an Asia-Pacific regional mixology challenge by Cointreau to recognise visionary talents in the Indian hospitality industry. Speaking at the occasion, Shatbhi Basu noted, “Women have never had it easy in any field in India. God forbid, they should try something as ‘radical’ as manning the bar, as there are lot of roadblocks they encounter in the face of such professional decisions. But more women have taken up the challenge of standing up to these ridiculous stereotypes and prevailed and a lot of them are from smaller towns of India.” Like Rahul Dravid said, the next crop of Indian cricketers will come from the small towns. The same can be said for women in the hospitality industry as well. And looking at these young ladies, the future seems very bright indeed! ■

spiritual quest La Maison Cointreau Women Bartending Competition

Ami-Behram-Shroff

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Mix it up

•

Sweet And Spice • Makes Everything

Nice

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Think of a flavor or an ingredient and thereâ&#x20AC;&#x2122;s a martini you can make to highlight it. All you need is a little imagination and some help on how to muddle the ingredients correctly. Luckily, the bartenders at SantĂŠ show you how to whip up some delicious concoctions with interesting ingredients that will wow your guests.

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Naughty-ni

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If a stiff martini rocks your boat, you will love this potent take on the classic cocktail, with a shot of espresso and a dash of whisky. Serves: 1 INGREDIENTS 1/4 cup crushed ice cubes 45 ml Scotch whisky 15 ml any single origin chocolate, melted in a double boiler A shot of espresso coffee Whipping cream, for garnish (optional) Coffee bean, for garnish METHOD: Fill a cocktail shaker with ice cubes. Add all ingredients in it and shake well. Strain the drink into a Martini glass. ďżź Garnish with some whipping cream and place a coffee bean gently on the surface before serving. CaLDRON MAGAZINE, JANUARY 2015 | 83

mokin’ S Strawberry 84 | CaLDRON MAGAZINE, JANUARY 2015

This cocktail is apt for those who like theatrics in their life, and in their drinks. It requires a little bit of panache to prepare it, and stoicness to finish it at a go! Serves: 1 INGREDIENTS ďżź 2-3 strawberries 1 tsp castor sugar Apple wood chips 45 ml vodka ďżź 15 ml dry vermouth 1 tsp Grenadine syrup Crushed ice, as required METHOD: Halve a strawberry. Rub the rim of chilled martini glass with this half so its juice is deposited on the rim. Dip the rim into a bowl of sugar until evenly coated. Chill empty glass in freezer for few minutes. Fire applewood smoke into the empty martini glass with the help of a smoking gun. Cover the glass with a lid. Pour vodka, vermouth and grenadine into a mixing glass with ice. Stir briskly. Strain into martini glass and drop in strawberries.

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Naughty-ni

Pink Floyd's Drink in the Wall 86 | CaLDRON MAGAZINE, JANUARY 2015

One sip of this potent cocktail and you might begin thinking that education and self control are overrated, just like Pink Floyd sang. Serves: 1 INGREDIENTS 30 ml vodka 15 ml tequila 15 ml rum 15 ml gin 15 ml triple sec 45 ml sweet and sour mix A splash of cola Crushed ice, as required 15 ml Absinthe Lemon wedge, for garnish METHOD: Mix all ingredients, except absinthe, together over ice, in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Finish with absinthe. Garnish with a lemon wedge.

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Dairy Milk Martini Light on the palate, yet high on sweetness - that is how you can best describe this chocolatey smooth cocktail! Serves: 1 INGREDIENTS 45 ml vodka ďżź 1 bar of Cadburyâ&#x20AC;&#x2122;s Dairy Milk at room temperature 15 ml creme de cacao 15 ml heavy cream Ice cubes, as required METHOD: Combine all ingredients together in a blender half-filled with ice cubes. Blend until a layer of froth forms. Pour into a martini glass and serve immediately. Dust with Dutch cocoa powder and garnish with a thin slab of Dairy Milk chocolate bar. 88 | CaLDRON MAGAZINE, JANUARY 2015

All recipes by Santé, Mumbai CaLDRON MAGAZINE, JANUARY 2015 | 89

roaming rover parul pratap shirazi

Taking The Road Less Travelled Take heed of what poet Robert Frost wrote and disengage from the chaos of Gurgaon to head to the calmness of The Gateway Resort at Damdama Lake. “Two roads diverged in a wood, and I — I took the one less traveled by, and that has made all the difference.” – Robert Frost

lichéd but true! Travel from the concrete jungle of Gurgaon to lush village farms; this season everything around is in beautiful hues of emerald green and mustard yellow. Consider leaving behind everything that you know and de-gadget for a change. These are the basic objectives of a ‘staycation’; you don’t go too far but you go far away enough to make it feel like a vacation of sorts. Make what you will of it, but ‘staycations’ are here to stay! This winter, we defied fog and ignored the beckoning of for-

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eign shores and hopped, skipped and drove our way across to The Gateway Resort at Damdama Lake, an hour short of Gurgaon. This is the first Gateway branded resort launched by Gateway Hotels & Resorts in association with Samak Dhoot Resorts & Spa and it marks the entry of the hotel chain in the NCR region.

of local and heritage! The artwork, including scrap metal sculptures, embroidered and hand-painted textiles and studio ceramics reflect the essence of the rural habitat. This is a recurrent theme at Gateway Resorts, since they aim to absorb the local flavours of each destination, even extending to the kitchen!

IN SYNC WITH NATURE Tucked away in the Aravalli Hills, the resort spreads over 20 acres of landscaped gardens, adventure sports, nature nooks and not-tobe-missed orange laden trees! It is a nature-inspired urban sanctuary that follows the principles of re-purpose, re-use and re-create.

The resort offers 78 spacious rooms including 2 suites, each with serene views of the surrounding landscape. As a destination, this resort is designed as a weekend retreat, creating a luxurious yet homely atmosphere nestled in a natural environment. The architecture attempts to dissolve the literal boundaries of the building to integrate the inside and outside. So there is plenty of space, air and light, with ceiling to floor bay windows and plenty of foliage!

Do note the installations and sculptures dotted across the property, mostly made with repurposed metal – they reinforce the concept

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roaming rover The gateway resort, damdama

A daylight view of the pool

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roaming rover The gateway resort, damdama Superior resort room A.

then balance your meals with your workouts at the fitness center - Active Studio, Celsius the pool, The Spa or the sports park, which has a cricket pitch and goal posts! We ended up at the recreation centre, enjoying a bit of old school carom board while my 8-year old daughter chose the X-Box. The essence of these sporting activities is togetherness, in a place where you don’t hear a car horn or the neighbour’s dog! The Spa fits in naturally in the resort given that the entire ambiance is peaceful, fragrant and serene.

didn’t suffice considering the lack ROOMS WITH VIEWS of channels for kids. Though to Our room was thankfully on the be fair, you don’t come here for ground floor. As much as I like indoor entertainment, you come resorts that are one level, space is here to commune with nature, so something that needs to be creatdo just that! The in-room bar is ed, so our block was duplex! Spasparse so bring snacks if you’re PLENTY ON OUR PLATES cious and neatly settled, the rooms like us; we need to eat through the Lunch time comes faster when are all about the view and if I may holiday! you are having fun and we enjoyed say, the bathroom! ours at Buzz, the all-day dining Our bay window restaurant. The allowed us a view Don’t miss the organic vegetable garden, menu is a cosof poinsettias in mix the kids will love it. Marvel at their ques- mopolitan full bloom and of international burdened orange tions because the produce they usually see cuisine and autrees; it allowed is bagged in grocery stores whilst here thentic regional us to enjoy a cup home-style deliof hot coffee in it is pulled straight from the soil, cooked cacies. Buzz also the sun without offers an Active and served! being outdoors Foods Menu for and had we those who are health conscious. stayed longer, it would have been PERFECT FOR THE ACTIVE We, instead, decided to indulge in for this! FAMILY one of the finest thalis we’d had in Ideally, check in at noon and then a long time, the Haryanvi Thali. The bed is king size but there is head out to explore the property. a provision for an equally comThe adventure sports complex The Gateway Resort takes the fortable extra bed for kids. The nestled within the resort offers concept of home-style cooking in-room entertainment allows Zorbing, Rock Climbing, Balloon very seriously. At all their properthe use of DVDs and there is USB Bursting, Blind Mine Field, Spider ties, they have on their rolls a local streaming as well, so feel free to Web and more. If the kids are old home-cook or chef who makes the bring movies of your choice! We enough or your heart is young best local foods. So then, when in didn’t do any of that so we had enough, this can be loads of fun! Haryana, do as the Haryanvis do; the television for respite, which If you’re here for a longer stay, we did!

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roaming rover The gateway resort, damdama

Buzz Day Sumalya Sarkar, Executive Chef, The Gateway Resort Damdama Lake, Gurgaon

The Lobby 94 | CaLDRON MAGAZINE, JANUARY 2015

roaming rover The gateway resort, damdama Our Thali made by Chef Mukesh (she is the village’s top chef) was spectacular. Chicken curry in a light, onion and tomato gravy, dal with the deep, creamy flavour of ghee and rotis so delicious, we probably had half a dozen each. I suggest you request for this meal and keep the Buzz lunch buffet for Day 2. Chef Sumalya Sarkar, Executive Chef, worked with five local chefs, sampling and standardizing to create a local menu you will be surprised by! The austere cuisine inspired menu includes gravies and pulses made with locally sourced produce paired with a selection of breads. The Bajre ki Khichri is a must-try. Post-lunch siestas are mandatory and considering the silent peace, do yourself a favour and tuck yourself in. Wake up at tea time, order in the coffee; it comes piping hot and in under 15 minutes. Add a snack if you like; the room service menu is multi-cuisine as well!

Though sushi and pork dishes were unavailable, our server’s suggestions made our meal memorable nevertheless. The menu is being worked on and so far the selection has fantastic seafood preps. Don’t miss the pan fried noodles and the Deep Fried Ice Cream. We hit the bar post-Sian, since we prefer our liquor as a digestif. Tuck the kids in with a movie, you’re only a call away, and head to Swirl for a drink. The bar seems more sci-fi, which is a little removed from the nature-inspired interiors throughout the resort. CATCH SOME MIGRATORY BIRDS Make the next day count by taking a trip to the Hot Springs of Sohna or a quick dekko of the ancient Shiva temple nearby. The resort will gladly pack sandwiches for the little drive. You can also consider a picnic at Damdama Lake. Though the lake isn’t very grand, the season saw the arrival of several migratory birds.

Once you’re recharged, pick up Firefox bikes from the Adventure Camp and go check out the properSince you’re a stone’s throw from the property, return ty. Don’t miss the to the Buzz organic vegetable for the buffet garden, the kids lunch, which will love it. Marvel is an impresat their questions sive spread of Chef Sumalya Sarkar, Executive Chef, because the produce multi-cuisine worked with five local chefs, sampling and food. Since it they usually see is bagged in grocery standardizing to create a local menu you is a rotational stores whilst here it is menu, I hope will be surprised by! pulled straight from there’s fish the soil, cooked and curry the day served! you’re there! If you find the hammock like we did, then a book is a must have; let the kids enjoy the space and you enjoy yours! I did miss the presence of a few farm animals though – seeing some aquatic birds as well as a turtle or two would have been nice! ELABORATE PREP FOR DINNER For dinner head to Sian, the Chinese and Thai kitchen at the resort. You see the Taj’s stamp of excellence in service amongst the gentle and courteous staffers.

If you need some time to unwind and relax without feeling like you are going too far from home base, a staycation is best – especially when you visit places like The Gateway Resort at Damdama Lake. You feel pampered, cared for and yet uninhibited to do the things you would not be able to do back at home – including getting in touch with nature. ■

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BOOK REVIEW parul pratap shirazi

World Feast – My Favourite Kitchen Publisher: Om Books International, 2014 Pages: 384 Availability: Offline and Online stores Price: INR 2097 (Flipkart.com)

y family eats out all the time. We have our favourite restaurants, chefs and meals that we swear by. However, there is a trade secret that most guests in restaurants are not privy, which I am. I am talking about ‘staff meals’. These are meals that chefs cook for their staff. If you have never worked in a hotel’s kitchen, let me tell you that these are amongst the tastiest meals you could ever eat. They might not have the gourmet trappings of truffles, chipotle, aged cheddar or scallops. What they do have, however, is the combined prowess of the chef and his/her love for food! Most of the cookbooks penned by chefs these days, especially those of international repute, pander to flamboyant recipes using ostentatious ingredients with affected preparation methods. It is unfortunate that the said chefs avoid putting down the wholesome and

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ISBN-10: 9384225657 ISBN-13: 9789384225650 Format: Hardcover Language: English

One of the things that entice you about Vikas Khanna’s ‘World Feast – My Favourite Kitchen’ is that the produce mentioned in the recipes is surprisingly easier to find than most internationally styled cookbooks. Of course, the irresistible photos of Vikas’ journey and his culinary creations are easy on the eye too. humble staff meals they would pre- of culinary cultures. The book pare for their teams in these books contains personal glimpses into instead. Vikas’s life in New York City. It is a visual tour of his favourite places, I was rather thrilled to find that monuments and moments. You ‘Vikas Khanna’s World Feast – My can feel his sense of pride for what Favourite Kitchen’ cookbook has he has achieved in a foreign nation tried to buck this trend. It is an im- and his humility for showcasing pressive compilation of staff meals the people who helped him reach that came out of Junoon’s New there! York kitchen! After going through it, I believe this is soon-to-become The sheer size of the book makes the bible of world foods. it a collectible coffee table décor piece. The photography is awe-inAN IMPRESSIVE TOME spiring and commands a chunk of For those who came in late, Juthe book. It is interesting to note noon is more than Vikas Khanna’s that the 400 pages contain only Indian restaurant in the Big Apple. 125 recipes, but each one is a good It is his pride and joy and a definread. ing chapter in his life’s story. Most of the featured recipes are I was delighted to attend the personalized and include a piece of launch of the book where Vikas history. Since the history belongs spoke at length about his staff, to a person, it makes the whole which includes sous chefs from reading, recreating experience South America, dishwashers from more intimate and in a sense more even farther and a smattering comfortable. From Mario Batali of Europeans and Asians –all of inspired Potato Cakes, Gordon whom come together to make the Ramsay’s Eggplant Rollatini to Junoon kitchen a true melting pot Mrs. D’Souza’s Cream Cheese and

BOOK REVIEW World Feast – My Favourite Kitchen Rose Flan, I love how the recipes flow from celebrity chefs to real people to real kitchens. THE IDEAL STAFF MEAL Since the book was launched on December 2014, when it was peak winter in the northern cities of India, I chose to try out a lamb dish, Spicy Lamb Curry with Fennel and Cloves, from the cookbook, and see how that turned out. It has familiar flavours of fennel and cloves, the much-needed kick of red chillies and the depth of soy sauce. For me, this is a real staff meal. It has slow-cooked, regular cuts of meat and is a one-pot prep, which

is best enjoyed with fluffy white rice. The latter is a staple in any Indian household and thick gravy is the perfect accompaniment. I suggest you start your journey through this book with a recipe like this – its familiarity will help you build a relationship with what could possibly be your favourite cookbook for the year to come! While perusing ‘Vikas Khanna’s World Feast – My Favourite Kitchen’, I was delighted to note that the produce used in the recipes is surprisingly easier to find than most internationally styled cookbooks. It is no longer unusual to stock wild rice, kiwi or Szechuan pepper in our kitchen cabinets or

to source them, which makes this book easier to follow. As an overview, it is quite apparent that these recipes were comforting meals and not pretentious $50 platters because there is a sense of simplicity that flows effortlessly. Barring the Maple Syrup Turkey, nothing in the book is overtly gourmet or requires more than 1215 ingredients. Thankfully, there is also minimal use of gadgets, machines and techniques that are unusual for a home kitchen. Only the size of the book could be a hindrance for which I suggest you do what I do, take a picture of the recipe and take the phone to the kitchen! ■

Spicy Lamb Curry with Fennel and Cloves { INGREDIENTS } 2 tbsp oil 2 medium white onions, sliced 1-inch fresh ginger, finely chopped 2 garlic cloves, finely chopped ½ cup carrot puree 1 tbsp black pepper, coarsely

ground 1 tbsp soy sauce 1 tbsp tomato paste 1 tsp ground fennel 1 tsp ground cloves 2 fresh red chillies, slit

1 kg lamb shoulder, cut into 1” pieces Salt, to taste

{ METHOD } 1. Heat the oil in a large saucepan over medium-high heat. 2. Add the onions, ginger and garlic, and cook for about 2-3 minutes, stirring occasionally until the onions are translucent. 3. Add the carrot puree, black pepper, soy sauce, tomato paste, ground fennel, cloves and slit red chillies. 4. Cook stirring for about 3-4 minutes until the flavours are well combined. Add a little water if required. 5. Add the lamb and salt, and cook, stirring occasionally until the lamb is cooked through and the sauce is thick and very fragrant, about 20-25 minutes. Serve hot with steamed rice. CaLDRON MAGAZINE, JANUARY 2015 | 97

NATIONAL LISTINGS

Pan India Food Solutions launches Loyalty Rewards Program Pan India Food Solutions, with brands like Noodle Bar, Spaghetti Kitchen, Copper Chimney, Bombay Blue, Coffee Bean & Tea Leaf, has introduced a Pan India Loyalty Rewards program across India to provide their patrons a chance to enjoy a unique culinary experience at valued prices. The Blue Food Rewards (BFR) comes with special benefits given each time guests dine at any of these restaurants throughout India.

Good Drop Wine Cellars launches Casablanca sparkling wine Good Drop Wine Cellars has launched Casablanca, which the company claims is India’s first Prosecco styled sparkling wine. This range of three varieties is made from a blend of four grape varieties. These are Chenin Blanc to give it the front palate and aromatics, Sauvignon Blanc to add to its length and crisp acidity, Shiraz to hold the mid-palate as well as Symphony, which is a cross between Muscat and Grenache Gris to give it a floral Muscat nose. The wines are made by the Charmat method, which naturally generates its sparkle through a secondary fermentation in the tank. Lees contact for three months creates a delicate wine with a hint of complexity, while the sweetness level is limited to a dry or sec style. The pale straw colour hints at a generous fruity nose of kiwi and grape fruit layered with lime and floral undertones. It has a light body on the palate reminiscent of pear and green apple with a predominant acidic structure ending with smooth and lingering finish.

BFR members are also eligible for a wide array of exclusive privileges such as 5 gourmet points awarded on every INR 100 spent and various other privileges on special occasions and festivals. They also enjoy exclusive previews on food festival days & offers initiated by them. Commenting on the launch, Pan India Food Solutions CEO, K.S Narayanan says, “Through this new loyalty rewards program, we want to recognize those shoppers who continue to be loyal to our brands and engage new shoppers by offering a very distinctive program. As we continue to grow, the BFR program will focus on finding meaningful ways to engage and deliver value to our loyal customers.”

Rajhans Nutriments Launches Hoppits chocolate bars Rajhans Nutriments, a division of Rajhans (Desai-Jain) Group, launched Hoppits, a premium chocolate bar and also signed up actress Priyanka Chopra as its brand ambassador. Launched under the Schmitten umbrella, these chocolates are available in 4 exciting variants, including Rich Caramel with Golden Nougat, Roast Almond with White Nougat, Dark Chocolate with Granola and Nuts, Dark Chocolate with Granola and Fruits. Hoppits is priced at INR 25 and INR 40 for 25g ad 40g bars respectively. Jayesh Desai, Chairman of Rajhans Group said, “With Hoppits, we wanted to create a niche segment for Granola dark chocolate bars. We recently launched Schmitten, a premium chocolate made from Swiss technologies with seven exciting variants, which has received excellent response from the consumers.” He added that Hoppits is manufactured in a 1.75 lakh square feet factory in Surat using top-in-class European equipment manufacturer, to adhere to strict Swiss international standards.

Choco Mocha - Gelato Italiano’s flavor for January Kick-start your year with a sinful indulgence from Gelato Italiano. This January, Gelato Italiano brings coffee and chocolate lovers the best of both worlds with its new flavour ‘Choco Mocha’. A blend of rich crema, chocolate sauce and enticing coffee make for the perfect indulgence. Pair this soft and creamy ice cream with a crunchy cone across Gelato Italiano outlets in New Delhi, Mumbai, Hyderabad, Pune, Kolkata, Bangalore, Chennai and Cochin. In addition, Gelato Italiano offers all its customers a INR 10 ‘Paytm’ mobile recharge coupon on every purchase done for ‘Flavour of the Month’. This offer is available for the month of January 2015.

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Add fun to Sundays at Vivanta by Taj-Connemara

Hilton Worldwide launches DoubleTree by Hilton Agra Hilton Worldwide opened DoubleTree by Hilton Agra offering a magnificent view of Taj Mahal. Located 10 kilometers from the Agra airport, it is also near popular attractions and shopping districts including the Agra Fort, Akbar’s Tomb, Jama Masjid and Kinari Bazaar. The hotel is owned by Archer Hospitality Private Limited and managed by Hilton Worldwide. “The opening of DoubleTree by Hilton Agra marks our entry into one of the most important leisure markets in India for both DoubleTree by Hilton and Hilton Worldwide,” said John Greenleaf, Global Head, DoubleTree by Hilton. The DoubleTree by Hilton Agra features 104 guestrooms, including four suites, equipped with modern amenities including the signature Sweet Dreams by DoubleTree sleep experience bed, Wi-Fi, 42” HDTV, tea and coffee making facilities, mini bar, electronic safe and a three or four-fixture bathroom with a walk-in rain shower. Guests will be able to choose from four dining venues at the hotel, including: North 27, a trendy all-day global cuisine restaurant; Kebab-E-Que, offering the best of Indian North-West Frontier cuisine; Plush Bar, an uber cool lounge; and The Food Store, an all-day café and deli that serves fresh pastries, sandwiches and beverages for dine-in or takeaway. Recreational facilities at the hotel include an outdoor infinity pool with views of the Taj Mahal, a complimentary 24-hour fitness centre, Kids’ Activities Room, spa and a salon. CaLDRON MAGAZINE, JANUARY 2015 | 99

NATIONAL

Choose from the salad bar, soups, delicatessen counter, cheese counter and home-made bread counter. Enjoy grills in Indian and continental marination as well as live chaat and oriental counters. Savour all this while enjoying live music with the in-house DJ. There is something for your kids too, with a kid zone that has different activities to keep the little ones entertained. The Sunday Brunch Buffet is priced at INR 1,750, without alcohol and INR 1,950, with alcohol.

LISTINGS

If you are looking for a perfect recipe for a fun Sunday outing, visit the Verandah, an allday dining multi-cuisine restaurant at Vivanta by Taj-Connemara for a leisurely brunch. Beat the heat with a long relaxing soak in the pool followed by the lavish all-new brunch buffet featuring a medley of Italian, Anglo-Indian and South Indian cuisine, all perfectly combined with unlimited sparkling wine, beer and other spirits from the select bar.

INTERNATIONAL LISTINGS

Marriott Hotels Opens Shunde Marriott Hotel in Southern China Marriott International, Inc celebrated the recent opening of its first hotel under its flagship Marriott Hotels brand in Shunde, a district of Foshan in Guangdong Province. The 258-room Shunde Marriott Hotel is only 10-minute drive to both Shunde Station of Guangzhou Railway and Shunde Port, 30 minutes to Guangzhou South Railway Station and 60 minutes to Guangzhou Baiyun International Airport. “We are proud to open the company’s 76th Marriott International hotel across six brands in China and to bring the total number of properties in China under our flagship Marriott Hotels brand to 19 properties,” said Henry Lee, Chief Operations Officer, Greater China of Marriott International. Hotel guests can enjoy a diversity of local and international culinary delights at three restaurants. Goji Kitchen and Bar features an innovative flexible micro-concept that offers two different distinctive dining experiences. It features sumptuous buffet as well as a la carte menu; Man Ho Chinese restaurant offers authentic Cantonese cuisine in an elegantly-appointed ambience; The Lounge is a relaxing place to enjoy locally inspired cocktails, specialty drinks and signature Chinese teas.

New York’s Knickerbocker Hotel Announces February 2015 Opening Enviably situated on the corners of 42nd Street and Broadway overlooking the heart of Times Square, The Knickerbocker Hotel in New York will open its doors February 12, 2015, revealing an elegant, urban 330-room hotel that pulses with the energy of contemporary fashion, flavors, fitness and finesse. Originally opened in 1906 by John Jacob Astor IV, The Knickerbocker is the rumored birthplace of the original martini and the first hotel to offer a multidimensional lifestyle experience. A member of The Leading Hotels of the World, The Knickerbocker will provide the best of everything New York has to offer. All 330 guestrooms, including 27 Junior Suites and four Signature Suites, will provide a sleek and contemporary, customized layout, outfitted in bespoke furnishings. It has partnered with master chef Charlie Palmer to debut several exceptional dining venues and ensure a sophisticated level of taste throughout the hotel. Guests will have the option to dine at Charlie Palmer at The Knick – the hotel's full service restaurant and bar; JAKES @ The Knick – a coffeehouse and artisanal cafe; and St. Cloud - one of the most magnificent rooftop bars in New York City. In addition, priority access and preferential treatment will also be offered to hotel guests at Palmer's flagship restaurant Aureole, located just across the street from The Knickerbocker.

Steak & Sushi at Mazina, The Address Dubai Marina Meat lovers in Dubai will be on a roll every Thursday as Mazina at the The Address Dubai Marina hosts a Steak and Sushi night. From 7pm to 11pm, guests can enjoy carefully crafted sushi and steak preparations for AED 265 for steak and sushi or AED 180 for sushi or steak only. The portions are flexible, so you can taste many of the finest quality meats and fresh fish hand picked by the restaurant’s chefs.

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LISTINGS

Opulent affairs abound at LaPlaya Beach & Golf Resort LaPlaya Beach & Golf Resort on Florida’s Gulf Coast invites revelers to escape the hustle-and-bustle of seasonal stressors and savor an ultra luxury celebration with the all-inclusive ‘Champagne Wishes’ escape promotion upto 28th February, 2015, starting at $18,000 for 3 nights. Whether toasting to warm weather and stunning sunsets or the holiday season with that special someone, guests experience one-day aboard a private chartered yacht and three-nights in deluxe beachfront suite accommodations complete with indulgent amenities, all without having to lift a finger. To kick-off the grandiose ‘Champagne Wishes’ experience in the posh resort town of Naples -- touting more millionaires per capita than any other Florida city -- following limo service from the airport, LaPlaya greets travelers upon check-in with an iced magnum of Veuve Clicquot and two Swarovski crystal champagne flutes, before whisking guests away for a day out on the turquoise-blue waters of Florida's Gulf Coast aboard a 48' private chartered yacht. Once back on dry land, the award-winning Baleen promises pleased palates with "Toes in the Sand" dining -- an experience found nowhere else in Naples -- featuring premium wines and a coastal twist on traditional flavors. Following dinner, couples cozy up by an intimate beachside fire pit and sip chilled champagne before retiring to casually elegant accommodations for sweet slumber, sinking into pillow-top mattresses and goose-down pillows. As visions of sugarplums dance through heads, alarm clocks are turned off, allowing visitors to sleep with ease knowing they will awake only to the sound of waves crashing on the shore. To ensure the utmost relaxation throughout the retreat, daily in-room breakfast is provided, complete with mimosas, of course.

Meliá Hotels International opened a new hotel in Bali, the Meliá Ubud, under a management agreement with PT Pilar Prambanan INvestama. This resort is a 45-minute drive from Ngurah Rai International Airport and will consist of 49 beautiful keys, including a venue for weddings and events – one of the most successful market segments in Bali - and a relaxation area with a magnificent YHI Spa. Bernardo Cabot, VP-Asia Pacific, Meliá Hotels International said, “The Melia Brand has been present in Bali almost 30 years being part of the development of the destination. Melia Hotels International is very excited adding Melia Ubud to our portfolio, giving our clients additional accommodation options and increasing our cross selling opportunity between our properties in Nusa Dua, Benoa and Legian”. Meliá Ubud will become the forth hotel in Bali and the tenth hotel in Indonesia, alongside Gran Meliá Jakarta, Melia Bali, Meliá Purosani, Sol Beach House Benoa Bali, and the upcoming Gran Meliá Bintan, Meliá Surabaya, Innside Yogjakarta, Innside Makassar and Sol House Legian, which are currently in the pre-opening stage. With this addition to its portfolio, Meliá Hotels International continues to grow in Asia Pacific, with 20 other hotels in the region including countries such as Indonesia, Malaysia, Vietnam, China, and Mongolia. Mashawi Night at The Address Dubai Mall Embark on a spectacular BBQ experience at Cabana at The Address Dubai Mall. Unwind to the beautiful melodies of an Arabian Oud player during an evening filled with authentic treats; from heartily Arabian appetizers to sumptuous BBQ delights. Watch the main course being prepared at the live BBQ station while gazing at the stunning backdrop of Burj Khalifa. This is definitely something for the entire family to enjoy every Saturday between 6:30pm to 11pm for AED 250 inclusive of water, soft drinks and chilled juices. For AED 350, this is inclusive of selected house beverages.

CaLDRON MAGAZINE, JANUARY 2015 | 101

INTERNATIONAL

Meliá Ubud opens in Bali

Joachim Beuckelaer (1533â&#x20AC;&#x201C;1575), Kitchen scene, with Jesus in the house of Martha and Mary in the background (1566), 171 x 250 cm (67.3 x 98.4 in)

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The 102 | CaLDRON MAGAZINE, JANUARY 2015

calendar

Food promotions in January 2015 From

to What

16 Jan

Where

25 Jan Pie and Beer festival

25 Jan 14 Jan

Grand Mercure, Bangalore

the sunday District

District 6, Bangalore

Pongal Delicacies

southern spice, taj Hotels, Chennai

18 Jan Punjabi tadka

Café Delhi Heights, Delhi-nCR

02 Jan

15 Feb the Winter Collection

spice Route, the Imperial, new Delhi

06 Jan

31 Jan strawberry Festival

shiv sagar, new Delhi

31 Jan Amrosu soup Festival at nagaland's Kitchen

nagaland's Kitchen, new Delhi

09 Jan 11 Jan

20 Jan sardiyan da swad

Baywatch, Welcomhotel saket, new Delhi

12 Jan

18 Jan tex-Mex Delights

Blooms, eros Hotel, new Delhi

13 Jan

Lohri celebrations

the Chatter House, new Delhi

13 Jan

Celebrate Lohri

Paranda, Vivanta by taj, surajkund

15 Jan

15 Feb Rustic Grills

1911, the Imperial, new Delhi

07 Jan

31 Jan Dim sum Food Festival

Binge, noIDA

05 Jan

15 Jan thai seafood Festival

thai Pavilion at Vivanta by taj, Gurgaon

16 Jan

Frisky Pints Band Live

sandy's Cocktails & Kitchen, Gurgaon

18 Jan

sunday Brunch

sandy's Cocktails & Kitchen, Gurgaon

09 Jan

18 Jan sher-e-Punjab Fest

26 Jan

Republic day Lunch

30 Jan 31 Jan

Fridays Highway on Your Plate saturdays BBq Goes Asian

taj Banjara, Hyderabad the square, novotel Hyderabad the square, novotel, Hyderabad the square, novotel, Hyderabad

21 Jan

25 Jan Zee Jaipur Literature Festival 2015

Jaipur

04 Jan

31 Jan Menu of Berry

Icing on top, Mumbai

16 Jan

31 Jan Burgers & Bourbon

La Bar Diamantaire, sofitel, Mumbai

17 Jan

25 Jan Jashne Zaika Frontier Food Festival

saptami, Holiday Inn, Mumbai

18 Jan

Pop-Up Brunch Bazaar

Copa, Mumbai

19 Jan

sante's Karaoke nights

sante, C'est La Vie, Mumbai

23 Jan

31 Jan Coastal Delights

25 Jan

10 Jan

novotel, Juhu, Mumbai

triple the Fun

novotel, Juhu, Mumbai

Republic day Brunch

the square, novotel, Juhu, Mumbai

31 Jan

spaghetti Kitchen, Pan India

14 Jan

Pongal special

eighty eight, Hyatt, Pune

25 Jan

sunday Brunch

Four Points by sheraton, Pune

Food Days in January 2015 1 Bloody Mary Day

16 Inter Hot & spicy Food Day

2 Cream Puff Day

17 Hot-Buttered Rum Day

3 Chocolate-Filled Cherry Day

18 Peking Duck Day

4 spaghetti Day 5 Whipped Cream Day

19 Popcorn Day 20 Cheese Lover's Day

6 shortbread Day

21 new england Clam Chowder Day

7 tempura Day

22 Blonde Brownie Day

8 english toffee Day

23 Rhubarb Pie Day

9 Apricot Day 10 Bittersweet Chocolate Day 11 Hot toddy Day

24 Peanut Butter Day 25 Irish Coffee Day 26 Pistachio Day

12 Curried Chicken Day

27 Chocolate Cake Day

13 Peach Melba Day

28 Blueberry Pancake Day

14 Hot Pastrami sandwich Day

29 Corn Chip Day

15 strawberry Ice Cream Day

30 Croissant Day 31 Brandy Alexander Day

CaLDRON MAGAZINE, JANUARY 2015 | 103

Awww.. did it have to end?

104 | CaLDRON MAGAZINE, JANUARY 2015