Fine dining Indian food magazine august 2017 issue 6

ISSUE 7

AUGUST 2017

#FINEDININGINDIAN FACE OF FINEST NEW INDIAN CUISINE

Food tasting

Kricket London Street food

Featured Chef

kolkata

SRIJITH GOPINATHAN

woman pride karishma sakhrani

YOGA TIPS

august 2017 Issue 6

highlights of this issue

04

08

10

14

16

19

20

24

Srijith gopinatHan

karishma sakhrani

CARDAMOM

by abhi

KRICKET|LONDON

kolkata

RELAX

seasonal recipes

#FINEDININGINDIAN

EDITOR

PAGE 3

Editor's Letter We are so grateful and happy that Fine dining Indian is Recognised Worldwide for its Vision, Our readers are increasing day by day.

Our sincere gratitude to Tandoor-i For being our Prime Sponsor For July.

our Mentor

we are extremely thankful for Chef Srijith Gopinathan, Chef

CHEF SURESH PILLAI

Manish Mehrotra's, Karishma Sakhrani and so many Industry leaders supported this Issue.

I would personally like to thank My wife Supriya premaraj and all the esteemed personalities contributed to the magazine.

We urge all Indian chefs around the globe to contribute your recipes and articles for our future issues. We are also looking for promoters, through product placement advertisement.

Please write to chef@finediningindian.com

With Gratitude, Editor in Chief Bobby

#finediningindian

Our Vision: " To be the world's best fine dining Indian cuisine website and magazine"

We strive to achieve this by providing a platform for all Indian food lovers around the globe.

#FINEDININGINDIAN

FEATURED CHEF

Chef Srijith Gopinathan San Francisco’s Campton Place Executive Chef: The only two Michelin star Indian chef As a child, Chef Srijith Gopinathan grew up being influenced by the exotic spices of Southern India that filled the air of his childhood home. His backyard blossomed with ginger and turmeric and he was often tasked by his grandmother to collect these culinary treasures and bring them into the family kitchen where he observed lessons on utilizing every part of an ingredient and spice. If his grandmother were alive today, she would be proud to know that he just earned two Michelin stars as the Executive Chef at San Francisco’s Campton Place and is the only Indian Chef in the nation to receive such distinction.

His journey from the perfumed kitchen of his family to culinary school and beyond is proof that early lessons on the importance of flavour and spice are the building blocks to the precise execution of great cuisine. After graduating from the Culinary Institute of America, Chef Srijith worked in the illustrious kitchen of Raymond Blanc and Gary Jones at the Michelin two-starred Belmond Le Manoir aux Quat’ Saisons in England, where he honed his extensive repertoire of classical European techniques.

Chef Srijith also spent time in upscale hotels in India before taking the helm at Taj Exotica in the Maldives.

PAGE 4

" studied in my little home town in Kanyakumari district, southern extreme of India did graduation in hotel management and culinary

Name top five Indian restaurants around the world according to you?

I

am

sorry

I

cannot

comment

on

have

dined

are

not

no

restaurants

secret…

accent,

Quilon,

Cafe

Taj

at

Bombay makes

it

place

of

at

Konkan

President

).

(

and

that

Campo

course

turned out to be passion and followed by taking it seriously very gradually, and here I am ….cooking and food has influenced my life, and here I am trying to change others haha."

These

Indian

canteen 4

I

science from the University of Bangalore. cooking for fun initially later

lol

what you want to be known for and what legacy you want to leave behind?

I am glad and honoured to be one of the earliest ones in united states to present Indian cuisine in upscale fashion and also one of the first bunch of chefs to tell the story of Indian food American audience. As a chef

Name Top Five Indian chefs in your generation and a generation before you?

Gaggan, gill, floyd

sriram,

ananda cardoz

manjit

soloman, and

merhotra

manish

and being an Indian, I would like to see Indian cuisine to be one of the mainstream cuisines along with Italian, French, Japanese and likes.

About being only 2 Michelin Indian star chef, what difference it made in your life. Challenges in retaining the star?

Very thankful to Michelin establishment for recognising our restaurant and bestowing with two precious stars but that comes with some responsibilities of delivering quality. We are trying hard to provide the same. No particular challenges but we see it as a moral responsibility

#FINEDININGINDIAN

FEATURED CHEF

PAGE 5

Q U A I L E G G M I N I H O P P E R S

CHEF SRIJITHS CREATION

What was your exposure and training in modernist cuisine?

I

received

training. with

I

every

no

specific

do

take

training

every

possible

chef

on

any

opportunity when

we

modernist

to

stage

have

an

opportunity.

How you conceive a dish, improvise traditional dish in international style?

Mostly

inspired

seasonal

by

a

traditional

dish

or

a

ingredient.

How you keep up to date, which web sites or books you refer when compiling new menu and your approach to designing a menu?

Honestly,

nothing

certainly

my

in

specific

reference

but

my

childhood

is

book.

what guidance do you like to provide for Indian chefs; to follow a successful career like yours?

Before

getting

into

improvising

Indian

food

…please

Indian

food

and

learn

then

make

the

and

basic

your

innovating simple

moves

further.

How you train your team with an international mix?

Constant

repeating

teaching

them.

exercise

for

and

perfection

#FINEDININGINDIAN

communicating

Repetition

is

certainly

helps

the

in

best

FEATURED CHEF

PAGE 6

one of your worst food critic or comment you received?

I had a vegetarian dish with potatoes in the menu. A guest was given 1 star out of 5. she mentioned as following, “ I am a vegetarian and tried the veg tasting menu….3 out of 6 savoury dishes tasted like a dish my mom use to make when I was young, so I decided to give only one star. ….I till date did not understand what she meant actually by that comment. I found to be one of the best compliments I received.

Three daily rituals you do as a chef and why it’s important?

Call up kitchen phone every morning regardless of I am working or not.Check on all proteins in walk in with out fail the moment I reach the kitchen “tasting and encouraging my colleagues to taste food” every time a portion of food is about to get plated

If you had given a chance to pick your dream team that includes famous Indian chefs who you pick. Include yourself in any position to run a kitchen for a day?

Chef Sriram of Quilon Chef Floyd cardoz from paowallah Vivek Rawat from Mandarin oriental las vegas

How you judge a young chef and how you test him for the long term? passion, patience, details and responsibilities

Who you look up to, who you approach to get guidance from?

Unlike the old days ….today we look up to the trained, accomplished chefs swell as the fresh young kids for ideas and advice. Technology has honestly changed the ball game altogether.

Information is easily available.

hat will be Indian cuisine future according to you, what should be Indian chef approach in making Indian cuisine best in The World?

W

I feel Indian cuisine will have the added personality of the respective chefs who do the menu and also we will start seeing particular Indian cuisines ….means more accurate regional cuisines will start popping up

#FINEDININGINDIAN

FEATURED CHEF

CHEF SRIJITH HAVING A LAUGH WITH YOUR TEAM MATES AND INSPIRE THEM TO AIM HIGH PAGE 7

SPICE OF THE MONTH

#FINEDININGINDIAN

C Cardamom

ardamom ARTICLE

BY

SUPRIYA

is one of the most popular spices

in the world and is called the ‘queen of spices’. cardamom is a spice made from the seed pods of various plants in the ginger family. Whole cardamom seeds have a sweet flavour and a mild, pleasant aroma. And when they are crushed, they release a strong, camphor fragrance and if chewed, the taste is bitter sweet, aromatic and lingering.

Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron.

There are many varieties of cardamom, the true one being the green cardamom. India, Sri Lanka, Guatemala and Thailand are the major producers of Cardamom. The fat green pods grew in Kerala, south India is considered the best in the world. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim and parts of Darjeeling district in West Bengal of India, and Southern Bhutan.

Cardamom pods differ according to the variety. They are all oval capsules containing between 10 to 40 hard, dark brown seeds that are sticky and cling together.

PAGE 8

PREMA

RAJ

#FINEDININGINDIAN

SPICE OF THE MONTH

PAGE 9

The health benefits of cardamom include gastrointestinal protection, cholesterol control, control of cancer, relief from cardiovascular issues, and the improvement of blood circulation in the body.

It is useful for curing dental diseases and urinary tract infections such as cystitis, nephritis, and gonorrhoea. Cardamom possesses aphrodisiac properties and is also used as a cure for impotency, erectile dysfunction, and premature ejaculation.

Cardamom is rich in various vitamins and micronutrients as well. These include niacin, pyridoxine, riboflavin, thiamine, vitamin A, vitamin C, sodium, potassium, calcium, copper, iron, manganese, magnesium, phosphorous, and zinc.

You can get cardamom as whole pods and

Indian savouries and sweets are both

powder. When you are buying cardamom buy

flavoured with cardamom. This is used in

the whole pods with the freshness sealed in.

rich, red curries and milk dessert. In India, tea

The seeds are easy to use and the powder needs to be used up so quickly. Cardamom stores well if whole and put it in a clean dry jar away from sunlight.

and coffee are sometimes spiked with cardamom. Around the world, it is used in spiced cakes and bread for flavouring sweet treats like apple pies, chocolate-based recipes, or this delicious Twisted Cinnamon & Cardamom Loaf. Brown cardamom is used

Cardamom is used mainly in Indian cooking as well as Middle Eastern cuisine. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom is used in preparing certain desserts.

only in savouries, especially in rice dishes like biriyani. Cardamom is an essential ingredient in garam masala. This spice has a huge range of uses that can be employed to spruce up even ordinary fare, to make it something special. Once you add it to your repertoire of spices, you will never want to be without it again.

#FINEDININGINDIAN

FOOD TASTING

KRICKET | LONDON Tasting and photograph #finediningindian

As stated In Kricket's website Kricket was first founded in a tiny 20-seat shipping container in Brixton. The restaurant is a modern memoir of time spent living and working in Mumbai where our story started, and which still heavily influences everything we do.

Combining British ingredients with the authentic flavours, aromas and spices of India, our focus from the start has been to create seasonal, modern Indian plates and drinks, served in a relaxed space.

We went with a group of Indianhead chefs and tasted 90% of the menu. What we found 'kricket' as new age British gastro pub styled restaurant using Indian cuisine as inspiration, don’t like to call it as fusion cuisine.

But it's clearly not an Indian restaurant as far as food and taste goes. This must not be Indian cuisine in future. Indian traditional recipes and techniques must be preserved in right way being Modern. Or new restaurants will try to emulate krickets success and Indian cuisine will lose its originality.

We feel very privileged to see how Indian cuisine can influence other cuisines. Would love to see More Kricket like restaurants in French cuisine, Japanese cuisine…

Masala Naan Naan Bread topped with onion and chaat Masala good texture

Green chilli, garlic, Berk swell Lightly spicy than expected with Berk swell is made by Julie Hay and the Fletcher family at Ram Hall Farm in the West Midlands, not far from Birmingham. Berk swell is a hard sheep's cheese

Bhel puri, raw mango, tamarind, sev, yoghurt Bhel puri is the most famous dish from Juhu beach chat stations. Variants are available across India. Flavours were subtle. The dish has good crunchy texture. The only flavour is of sweet tamarind chutney. After few grind in the mouth, you end feeling the puffed rice is tough to bite. Good portion size as its uses very low-cost ingredients. Traditionally no yoghurt in the dish

PAGE 10

#FINEDININGINDIAN

PAGE 11

FOOD TASTING

Lasooni scallop, Goan sausage, poha, seaweed Scallop has an excellent natural sweet taste. Traditionally lassoni starts associated with Tandoori dishes in white cheese marinade. Here the garlic flavour was not coming through, Couldn’t figure out how they used seaweed might be in oil but no flavour. Goan pork sausage used for Name sake a small blue berry sized sausage meet, In Goa, it's more similar to Spanish chorizo.

And few pieces of crispy flattened rice (poha)

Torched kasundi mackerel, gooseberry chutney, spiced almonds, oyster leaf Mackerel is cooked nicely by blow torch skin gives a pleasant burned aroma. But it's bland when you taste the only mackerel.

Kasundi traditionally pickles mustard used as a relish. Found used similarly to dressing on a plate if used on maceral would have enhanced the dish. Gooseberry chutney tasted similar to mango chutney in the tub.

Almonds give some texture. Oyster leaf as you can buy compliments any seafood. Few pieces of lightly dressed Cucumber salad was also there on the plate.

Karnataka mussels Good portions mussels but not sure about the price charging 10

£.

It must around 300g

mussels with shells. Approximate cost would be less than 2

£

as the current price is 5

£

per kilo. Taste and texture of mussels were good and just cooked enough. There were 4 to 5 mussels were closed either dead or not steamed properly. There could have been some lemon tissue served as hands become greasy after struggling with mussels.

This dish very close to receive our Taste seal

#FINEDININGINDIAN Tandoori monkfish, coconut chutney Monkfish also cooked juicy. But all I was getting was a bitter taste in the mouth be it the Tandoori marinade or coconut chutney. Coconut chutney I believe the use of curry leaf or coriander is overpowering coconut and couldn’t taste the coconut.

Traditionally there must be mustard tempering that is missing. Not a pleasant taste for a great piece of good quality fish.

Telangana beef pickle, roti, salted paneer My thoughts were getting clearer When our tasting reached to beef pickle stage. all dishes on the menu were planned to create a curiosity and to be different than other lists among London Indian restaurants. Beef is too dry as it seems fried to make pickle.

Roti is hard as well dry. Salted paneer tasted more like crumbled feta cheese. Too much coriander on top as a layer of garnish.

Keralan fried chicken, curry leaf mayonnaise, pickled mouli In Kerala, you can never find chicken like this and all Keralite will agree. Use the name but do justice to the dish.

For me, it has same texture and taste as KFC chicken. Curry mayo had the colour but no curry flavour was coming through. Pickled mouli could have been more intense in pickling flavour.

The whole dish deviates to breaded and fried chicken taste.

FOOD TASTING

PAGE 12

#FINEDININGINDIAN

FOOD TASTING

PAGE 13

Wood pigeon, girolles & fresh peas, pumpkin chutney The dish as a whole is enjoyable but again subtle in Indian flavours and not bold. Pigeon cooked to medium. Girolles is a good combo with any game birds sauce is light and compliments the dish.

Pumpkin chutney is like a dry pumpkin mash no resemblance to a chutney.

Duck breast, sesame & tamarind, pickled cucumber Duck cooked medium served half breast. Duck is seared and roasted without any spices. Skin is not crispy. Sesame sauce tasted similar to Hyderabadi salan gravy made with peanut and coconut.

The cucumber pickle is slightly on a sweet side. Duck breast towards the thicker side was bit chewy.

Shahi tukda, buttermilk ice cream, dulce de leche, berries Very pleased and inspiring to see the use of Indian desserts than European desserts with Indian spices as most other Indian restaurants in London.Brioche tasted just as pan fried bread. Need to relook how it’s done. The crust of brioche is not pleasant when it's soggy. Buttermilk ice-cream is good with a light sourness. Dulce de leche is used in Latin American cuisine again raising menu curiosity not contributing to the dish. Even if you use salted caramel, you get the same result as its used only as a line on ice cream.

Misti doi, pomegranate, rose, pistachio Misti Doi is a very popular lightly sweetened with jaggery /sugar set or baked yoghurt traditionally made in an earthenware pot. A very light dessert complimented with the crunchiness of pistachio.

An interesting combination of rose petal and pomegranate seeds.

MOTIVATION

#FINEDININGINDIAN

PAGE 14

Why is important to relax?

Well,

me

very the

last

relax the

zero

with

out

to

Find

has

that

point

back

We

love

how

I

no to

energy relax.

IMPORTANCE TO RELAX

me

stress

energy say

own

not

to

But

myself I

can

the

in

pace

doing

enough

and

carry

I

am

still

and

how

to

use

that

excess

in

the

right

put

way

from comes

to

be

need

in

to

limelight

of

I

do

go

who

explain

through

to

something we

With

go

very

more

well.

example.

and I

as

you

stress

achieve

first

not

usually

and

that

a

bit.

your

is

the

a

find

Anyone

forget

putting

kidding.

am

on

find

for

are

to

make

break

have

and

ourselves

I

over

goes

going

schedule

fresh

all

always

that

a

and

little

put

the

can

take

to

easy

work

another.

we

around

am

where

level

needs

enhance

level

life

my

this

I

who

stress

it

things

could

a

somewhere

with

at

as

this

what’s

or

take

your

feeling

charged.

just

in to

to

after

glowing,

I

and

Creating

spontaneity one

But

creativity

way

and

related

things

topic

sense

planet

wonder

a

relax

inspiration.

As

the

pleasure

much

the

easy.

begins

we

this

more

lives?

Everyone way

it

and

and

our

on

take

mind

about

makes

person

and

burn

your to

writing

moment

this

things my

the

burst

that of

how

first

learn

to

and

combustion and

and

feel

learning

myself

better going

life

always

haha

of

to

"IT IS NICE FINDING THAT PLACE WHERE YOU CAN JUST GO AND RELAX"

ARTICLE BY MEENAKSHI KUMARI

MOISES ARIAS

#FINEDININGINDIAN

MOTIVATION

I

PAGE 15

I discovered I was losing my level of spontaneity and

I decided to relax by reading,

my impulse of doing things for myself. I realised that

massages, workout, going out for

I was just constantly working and the productivity

coffees and spending time by myself

level was just going down as the brain can only push

to reconnect with my own self and

to a certain point and then it’s a shutdown. I

take a break from this hectic lifestyle

realised that the excess combustion of energy that I

by drinking less, eating healthy and

carry was being misused as I was focusing on the

keeping my mind calm and finding

people who I adore for their sympathy and care.

new things to do on my own and

And in the bargain, I had forgotten how to enjoy my

having to know that it is needed “me

own company and that made me angry, frustrated,

time”. And that would give me boost

moody and a pretty ugly person walking around like

for a new level of productivity and

a volcano.

joy and happiness. So, if one thinks relaxation is not important.

And the result of stress and outbursts I went through major changes in my physical body. The stress took

I would say I am still learning and

over the worst of me and I had to begin with my

finding ways to relax. One should

physiotherapy sessions for handling my stress in the

definitely relax and enjoy being with

neck and stiff shoulders and of course, I had put on

themselves with out any obligations,

weight for just over indulging in life and taking

as you would find better ways to

myself for granted and letting it go. So, I decided to

deal with life and in more positive

change myself and my life and my way of looking at

ways. And you won’t be ready to put

the things. I am forcing myself to take a break away

out your ugly side on the other

from the people I work and just spend 4 days eating

people and won’t kill anyone

around in London, shopping, hanging out with my

anytime soon.

girl friends and myself and just enjoying by myself and for myself without feeling guilty.

Relax to relax yourself by yourself and with yourself.

#FINEDININGINDIAN

WOMEN IN INDIAN CUISINE

PAGE 16

KARISHMA SAKHRANI

Development Chef . Food Stylist . Brand Partnerships - Masterchef india finalist From A Desk At Vogue To The Centre Of The Culinary Stage In India. Karishma abandoned a flourishing career in business development at Conde Nast to follow her passion for food, entering MasterChef India 4 In 2015.

Beyond her wildest dreams and expectations, she made it to the final and ever since this life changing experience, there's been no looking back..

Since MasterChef, Karishma has forged a reputation as the go-to chef for restaurants and brands that champion healthy eating, quality ingredients and great sourcing.

O U R

I N D I A N

F E A T U R E D

W O M E N

P R I D E

How you came to the culinary world?

This wasn’t a planned journey. It has truly been a fairy-tale experience. My participation and success in MasterChef opened many doors for me in the culinary space in India and the world

What’s your vision for a career?

To stay true my beliefs about food and cooking that it must be honest, flavourful, innovative and made with love.

Please share your experience from the master chef. what difference did it make in your life? challenges you faced?

MasterChef was a life changing experience for me.

The obsession with food and the energy that surrounded me for those few months taught me that if one puts their mind to something, anything can be achieved. It was a very challenging experienced continually enveloped by stress and the desire to excel. There was no space for any errors. That being said, the pressure and the excitement of the challenges made it a more enriching and real experience.

#FINEDININGINDIAN

WOMEN IN INDIAN CUISINE

What’s your exposure and training in professional Kitchen?

I am a self-taught chef and have learnt everything by trial and error, from my mum or simply by reading recipe sheets. Post MasterChef, I have diligently pursued my food experiments and working in professional kitchens as a development chef to enhance my capabilities and focus on just bettering myself.

How you conceive a dish, improvise traditional dish in international style?

I mostly like to create unique dishes that are my own creations. I am inspired by different tastes, my travels and just about anything new I encounter.

How you keep up to date, which websites or books you refer when planning a menu?

I am always reading about food, scrolling through recipes or travelling to different places to savour local tastes and flavours.

what guidance do you like to provide for Indian women chefs or food presenters to follow a successful career like yours?

To be successful, the biggest prerequisite is a belief in oneself. Believe in your personal abilities and in the Universe supporting your every desire. I call myself God’s favourite child. And how can God’s beloved child not get what she wants? This attitude, coupled with hard work and commitment is a foolproof recipe for success.

Please describe a day of yours and how you ensure you stay relevant in a highly competitive culinary world?

I believe in balance. Balance in everything. So while I am obsessed with the creation of new food, I carve out time for myself and a little social engagement on a daily basis. I love to run, and I work out religiously. The rest of my day is followed by mad scientist-like experiments in my kitchen where I create new dishes every day. Evenings are for getting together with family and friends. Before turning in, I watch some food focused TV shows or enhance my knowledge of food nutrition with an excellent read.

PAGE 17

#FINEDININGINDIAN

WOMEN IN INDIAN CUISINE

PAGE 18

picture courtesy : FB/karishmasakhrani

Who you look up to, who you approach to get guidance from?

My biggest influence, critique and love is my mother. I admire the attitude with which she cooks. She cooks with true love and devotion for us. We have a great bond that has only strengthened over our love for food.

We read books together, conduct joint baking experiments or just lay in bed mindlessly nibbling and finding our peace in our supreme love for food and each other.

what will be Indian cuisines future according to you, what should be Indian chefs and food enthusiast approach in making Indian cuisine best in The World?

I can see a significant shift toward traditional Indian food and appreciation for local, seasonal produce.

Indian food is definitely taking over the world palette, and it’s a perfect time to be part of this food fraternity.

What type of restaurants do you dine out?

I enjoy everything from street food to quaint cafes to fine dining restaurants. The time, place and mood dictate where I eat at.

How you market your profile and get more clients to help you succeed? I have been really blessed and not needed to market myself. MasterChef was a huge stamp of approval, and thankfully, exciting work has been coming my way ever since. My active social media presence helps me stay connected with people and also helps me showcase my work.

A Book or an Incident that influenced you and how it changed your approach to life?

Who Says You Can't? You Do!

YOGA

#FINEDININGINDIAN

HALASANA

How to do it

PAGE 19

( PLOUGH POSE )

Precaution This asana should not be practised by those who suffer from a

1. Lie flat on the back with the legs and feet together.

Place the arms beside the body with the palms facing

hernia, slipped disc, sciatica, high blood pressure or any serious back problem.

down.

2.Relax the whole body.

3. Inhale and raise both legs to a vertical position, keeping them straight and together, using the abdominal muscles.

4. Press down on the arms and lift the buttocks, rolling the back away from the floor. Exhale and lower the legs over the head.

5. Try to touch the toes to the floor behind the head.

6. Do not force the ties to touch the floor.

7. Turn the palms up, bend the elbows and place the hands behind the rib cage to support the back as in the shoulder stand.

Benefits 1. The movement of the diaphragm which takes place during the practice of Halasana massages all the internal organs.

2. Activate the digestion, relieving constipation, revitalises the spleen.

3. Promote the production of insulin by the pancreas and improves liver and kidney function.

4. It strengthens the abdominal muscles, relieves spasms from the back muscles, tones the spinal nerves and increases blood circulation to the whole area.

5. It also regulates the activities of the thyroid gland and stimulates the thymus gland, boosting the immune system.

8. Inhale slowly and deeply and exhale slowly. Relax and hold the final pose for as long as comfortable.

9. Return to the starting position by lowering the arms with the palms facing down, then slowly exhale and lower the back and buttocks to the floor.

10. Raise the legs to the vertical position. Using the

Interested yogis and yoginis can join me for the 7 days yoga and wellness retreat in Kerala from 18th Nov to 26th Nov 2017. For more details, you can write to me in abhilashsoman16@gmail.com and Whatsapp no 91-9895102539.

abdominal muscles, lower the legs to the starting position, keeping the knees straight.

My website is www.avadhutayoga.co. Follow me on my face book page -Yoga with Abhilash. https://www.facebook.com/Yoga-withAbhilash-953306254684951.

Kolkata, also known as Calcutta the official name until 2001 is the capital of the Indian state of West Bengal.

Located on the east bank of the Hooghly River. The city had a population of 4.5 million, while the population of the city and its suburbs was 14.1 million, making it the third-most populous metropolitan area in India after Delhi and Mumbai.

The word Kolkata derives from the Bengali term Kolkata the name of one of three villages that predated the arrival of the British, in the area where the city eventually was to be established; the other two villages were Sutanuti and Govindapur.

CITY OF JOY

kolkata

Kolkata is an 'in your face' city that shocks and charms the unsuspecting visitor. Abject poverty mixes inexplicably with crumbling British Raj-era gems, sprawling gardens and historical colleges. Long known as the cultural capital of India.

Spread roughly north–south along the east bank of the

words by Supriya premaraj

Hooghly River, Kolkata sits within the lower Ganges Delta of eastern India. Much of the city was originally a wetland that was reclaimed over the decades to accommodate a burgeoning population. The remaining undeveloped areas, known as the East Kolkata Wetlands, were designated a "wetland of international importance" by the Ramsar Convention (1975). Kolkata is located in the "Bengal basin", a peri cratonic tertiary basin.

Netaji Subhas Chandra Bose International Airport, located in Dum Dum north-east of the city centre, operates domestic and international flights. The Port of Kolkata, established in 1870, is India's oldest and the only major river port.

#FINEDININGINDIAN

STREET FOOD

PAGE 20

NOMADIC

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24

“CALCUTTA IS NOT FOR EVERYONE. YOU WANT YOUR CITY CLEAN AND GREEN, STICK TO DELHI. YOU WANT YOUR CITY RICH AND IMPERSONAL, GO TO BOMBAY. YOU WANT THEM HI-TECH AND FULL OF DRAUGHT BEER, BANGALORE’S YOUR PLACE. BUT IF YOU WANT A CITY WITH A SOUL, COME TO CALCUTTA”

V I R

S A N G H V I

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STREET FOOD

PAGE 21

Kolkata is subject to a tropical wet-and-dry climate. Summer season is from March–June, hot and humid, maximum temperatures often exceed 40 °C in May and June. Winter lasts for roughly two-and-a-half months, in December and January. May is the hottest month and January the coldest. The winter is mild and very comfortable weather pertains over the city throughout this season. Often, in April–June, the city is struck by heavy rains or dusty squalls that are followed by thunderstorms or hailstorms, bringing cooling relief from the prevailing humidity.

These thunderstorms are convective in nature, and are known "Nor'westers". Rains brought by the Bay of Bengal branch of the south-west summer monsoon lash Kolkata between June and September supplying it with most of its annual rainfall. The highest monthly rainfall total occurs in July and August.

Kolkata is the main commercial and financial hub of East and North-East India and home to the Calcutta Stock Exchange. It is a major commercial and military port and is the only city in eastern India to have an international airport. Kolkata is home to many industrial units operated by large public- and privatesector corporations; major sectors include steel, heavy engineering, mining, minerals, cement, pharmaceuticals, food processing, agriculture, electronics, textiles, and jute.

Public transport is provided by the Kolkata Suburban Railway, the Kolkata Metro, trams, and buses. Buses, which are the most commonly used mode of transport. Kolkata is the only Indian city with a tram network, which is operated by the Calcutta Tramways Company. The Kolkata–Delhi and Kolkata–Chennai prongs of the Golden Quadrilateral, and National Highway 34 start from the city.

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STREET FOOD

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Kolkata is a heaven for foodies and especially for people with a sweet tooth. Bengali sweets are famous and certainly needs no introduction, however; the spicy, tangy and absolutely mouth-watering dishes that Kolkata has to offer will leave you undecided on whether you like the spicy Bengali cuisine more or the melting flavours of the sweetmeats. Both the vegetarian and non-vegetarian street food in Kolkata is awesome. Some of the street foods include Phuchkas known as the king of street foods, Ghoti Gorom is the mix of chana-chur, lemon juice and onion. kathi rolls, Pav bhaji, Luchi – Dum Aloo, Kachoris, Chilla, Dal Pakora, Dahi chat, Telebhaja – is a deep fried snack. Dacre Street also was known as Decker’s Lane has everything you would want to try. From Punjabi to Chinese and the trade mark Bengali dishes, you’ll find it all here. Mughlai parathas Rotis stuffed with generous amounts of Chicken Kheema or broken cutlets, onions and eggs. These parathas add a totally different flavour to the Kolkata street food cuisine.

Fish Fry is one speciality of Kolkata. Kolkata Street Food experience will be incomplete if you don’t have Kochuri. The Kochuri or Radhabollobi is one of its kind. To finish, simply wash it down with some amazing Mishti Doi. Mutton Kabiraji cutlet is a filling of minced mutton wrapped in an egg net and deep-fried. The Tibetan cuisine has always been a favourite in Kolkata, and Rabindra Sadan Metro Exit is one of the best places to have these amazing dumplings.

Momos here are served with a piping hot soup and the perfect sauce for accompaniments. The momos here are breathtaking, and the low prices. When you are in Kolkata it is impossible to come to and not head for a sweet shop.

Some of the sweet treats that you get in Kolkata is The dripping Roshogolla, thick Misti Doi, innumerable varieties of Sandesh, mouthfuls of Rasmalai, unmatched Rajbhog and the sweet Payesh.

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STREET FOOD

PAGE 23

Recipe by chef Srijith Gopinathan Two Michelin star Indian

YIELD: 8 PORTION PREP TIME: 1 HR 30 MIN TOTAL TIME: 1 HR 45 MIN

Maine Lobster Poached in Curry Buerre Fondue with Coconut Cu Dry Farmed Potatoes

8 each Lobster -- Maine Lobster tail/claw .

Tamarind Pulp

15 each German Butter Ball Potatoes -- David little

100 Gms Tamarind paste -- before rehydrating

farms, boiled and cut into disks

180 Gms Water

85 gms Onion -- Red, chopped medium dices

Curry buerre fondue

15 gms Garlic -- chopped finely

450 gms salted butter -- cut into 1-inch dices

10 gms Ginger -- chopped finely

10 gms curry powder

10 gms Curry powder -- Madras style

1 each cinnamon stick

3 gms Cumin -- whole

1 each star anise

450 gms Lobster Stock or prawn stock

1 each cardamom -- broiled and crushed

10 gms Cilantro Stems -- no leaves 5 gms mustard seed 130 gms Coconut Milk -- Creamy milk, canned 15 gms Tamarind pulp -- as thick as a thick soup

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RECIPES

PAGE 24

RECIPES

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PAGE 25

METHOD

For Buerre Fondue In

a

pan

Add

add

whole

dissolved of

the

spices

and

butter.

curry and

powder diced

emulsified.

Keep

the

and

butter

Add

butter

sauté into

few

50

dry

the

table

between

in

-

for

pan

a

minute

and

continue

spoons

of

55

centigrade.

deg

with

cold

out

burning.

whisking

water

to

until

avoid

breaking

For Coconut Curry Sauce In

a

add

heavy the

sauté cook

mustard

it it

until until

covered and

bottom

Adjust

the

onions

the

for

3

seeds

spices

Add

simmer

add

table

and

are are

Add

cream/

and

Add

of

the

and

add

pulp

the

the

while

onions

curry

Add

cook

chinois,

it

starts

garlic

powder,

simmer

leaves

and

a

in

oil,

stock;

curry

through

seed

Add

lobster

tamarind it

all.

brown

milk

strain

grape

them

golden

cooked

minutes

seasonings

crackle

light

coconut

10

spoons

for

in

the

smoking,

and

cumin

for

10

hot

6-

serve

it

black

pepper.

and

minutes

cilantro

another

ginger,

stems

8

with

minutes Poached

lobster.

To Assemble Season the to

warm

eat

same place it.

the

butter

the

the

braised, Campton

as

with

for

lobster

time

Serve

lobster

the

with

sliced place,

pinch

ea

of

kosher

12

minutes

or

cooked

through

Drop

lobster

potatoes it

9-

a

on

takes

a

bowl

coconut hearts we

of

serve

until

Once

plate

the

and

palm

would

with

hearts

is

the

micro be of

cooked

is

palm,

in

and

poached

great

or

disk

warm

cilantro a

and

potato

potato,

with

curry

it

salt

more, the the

lobster

Other

if

you

warm

tail

serving

cilantro

on

it

would

butter

lobster

is

in

like

as

the

cooked,

the

top

of

suggestion:

accompaniment

potato,

Poach

to

air

this and

dish.

At

coconut

curry.

Per

Serving

calories

from

Cholesterol; 1/2

(excluding fat);

305g

2291mg

Vegetable;

55

unknown

Protein;

Sodium.

Fruit;

items):

501

1277g

26895

Carbohydrate;

Exchanges: 1/2

Fat.

Calories;

3

1/2

2502g

337g

Fat

Dietary

Grain(Starch);

1/2

(78.1% Fiber; Lean

0mg

Meat;

47

Recipe by chef Manish Merhotra

Yield: 2 portion Prep Time: 30 min Total Time: 35 min

Ash Roasted Sweet Potato, Herb Yogurt, Crispy Okra

As winter approaches in Delhi, we look forward to roasted shakarkandi, or sweet potato. Eating warm sweet potatoes mixed with heating spices on a grey, wintry day evokes the feeling of being cocooned in a handmade quilt. Street vendors bake them in a wooden saw, each mixing the roasted potato with his own special blend of spices, chutney and lime juice. The only taste I miss when eating sweet potato chaat from the street is a crispy aftertaste. To close my cycle of tastes, I have added crispy okra as the garnish. It is important to use Indian sweet potato when preparing this dish. The sweet potato in India is deep maroon in colour, with the texture and taste of regular potatoes. This is very different from the yellow sweet potato found in other parts of the world, which turns mushy very quickly when cooked.

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RECIPES

PAGE 26

Sweet potatoes 150 gms

For okra

For dressing

Okra (medium size) 5 nos.

Yogurt 2 tbsp

Besan

½ tbsp Philadelphia cream cheese ½ tbsp Chaat masala ½ tsp Roasted cumin seeds ¼ tsp Crushed black pepper ¼ tsp Mayonnaise

½

tbsp

Semolina 1 tsp

¼ tsp White rice vinegar 1 ½ tsp Ajwain ¼ tsp Red chilli powder

Salt to taste

Coriander leaves, chopped 1 tsp

½

Chaat masala

½ tsp Green chilies, chopped ½ tsp Garlic paste ¼ tsp Lime juice ½ tsp Ginger, chopped

tsp

Oil for frying

To serve Green chutney 2 tsp

Salt to taste

Tamarind chutney 3 tsp

Method Prepare yoghurt dressing: Add

all

the

ingredients

for

the

dressing

in

a

mixing

bowl.Whisk

till

well

grit

off

blended.

Prepare sweet potatoes: Wash the

the

skin.

sweet

Individually

pre-heated but

not

ash or

or

oven

mushy.

smooth.

potatoes

If

you

at

Put

wrap

180oC a

in

you

your

cubes.

Toss

the

dressing.

Take

care

each for

can

to

through roast

cut

ensure

in

Peel

sweet

each

the

and

or

potatoes

till

the

centre;

it

and

cut

potato is

into

in

the

soft

feel

potatoes

in

a

turn

bite-sized

pieces

well

Bake

should

foil-wrapped

piece

dirt

foil.

the

the

all

aluminium

minutes,

barbeque.

roasted,

removing

potato

30

toothpick

prefer,

sawdust

thoroughly,

in

hot

pieces

prepared

coated.

Prepare okra: Cut

the

other coat

into

ingredients, the

crisp. toss

okra

okra

Take

thin,

except

pieces.

care

long

they

chaat

Quick do

slices.

not

fry

Place

masala. the

burn.

okra

in

a

Mix in

Remove,

mixing the

very

bowl.

Add

ingredients hot

sprinkle

oil

till

chaat

till

they

all

the

they turn

masala

and

lightly.

Serve: Place and

the

sweet

green

#FINEDININGINDIAN

potato

chutney.

pieces

Arrange

on

the

a

platter.

fried

okra

RECIPES

Drizzle

slices

on

tamarind

chutney

top,

serve.

and

PAGE 27

Recipe by Bobby.R.G

Yield : 7 portion Prep Time : 20 min Total Time : 35 min

Duck egg bhurji Naan roll

Ingredients 1 no. Very thin Round naan – 12 cm diameter

2g fine chopped coriander

2 no. Duck egg

1g Turmeric powder

15g Chopped onion

1g coriander cress

15g chopped Tomato

30g oil

2g fine chopped green chilli

salt to taste 30g Mint chutney

Method Heat oil in a saute pan. Add chopped onion sweat for 2 minutes, Now add chopped green chilli, Turmeric and tomato saute for a minute now add beaten duck egg.

Slowly scramble using a spatula. Keep the duck egg fully cooked but not dry, mix with chopped coriander leaf. Heat naan on a pan keeps on a clean chopping board.

Spoon egg bhurji on naan roll tight as you do for any wraps. You can cut in middle and can be served for two Place as shown in the picture and serve with mint chutney and garnish with micro cress.

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RECIPES

PAGE 28

Compressed summer fruit chaat Recipe by Bobby.R.G

Yield : 5 portion Prep Time : 6 hr 15 min Total Time : 6 hr 25 min

1 punnet Strawberry 1 punnet Blueberry 1 punnet Raspberry

Ingredients

10g Mint cress

1no. cantaloupe melon

1 pun Mixed edible flowers

1no. honey dew melon

50g sweet Tamarind chutney

1no. sweet golden pineapple

100g sweetened yoghurt

10g chaat masala

50g sev crisp

1 lemon

100ml lightly sweetened sugar syrup

Method Peel all melons ensure so skin and any hard layer surface left on fruit. Use a peeled to finish off. Remove the skin and trim to make a flat shape. Peel pineapple cut lengthwise in quarters remove the core. Arrange melon evenly with out over stacking in a vacuum pack bag spoon in 50ml of sugar syrup and few mint cress. Do same with pineapple in a separate bag. Vaccum pack in high pressure and leave in the fridge for minimum 6 hours. Wash and cut the berries in half. Open the vacuum packed fruits cut in triangles as it can be placed like in the picture. Spoon sweetened yoghurt on plate arrange fruits in alternate colours. Drizzle tamarind chutney, chat masala, lemon juice, zest from lemon and top with sev.

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RECIPES

PAGE 29

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