Fine Dining Indian food magazine june 2017

ISSUE 4

JUNE 2017

#FINEDININGINDIAN FACE OF FINEST NEW INDIAN CUISINE

Photo Credit @ Gaggan Anand

Street food

Chennai women pride

Chef Dipna RAMADAN

Featured chef YOGA

we

london

Chef Anand George

june 2017 Issue 4

highlights of this issue

04

09

12

14

16

19

21

24

chef ANAND GEORGE

RAMADAN

CHEF DIPNA

YOGA

MUSTARD

SACRIFICE @ Gaggan

CHENNAI street food recipes

#FINEDININGINDIAN

EDITOR

PAGE 3

Editor's Letter BOBBY RETNAKUMAR GEETHA

Guiding force CHEF SURESH PILLAI

Front Cover Image from

We are so grateful and happy that Finediningindian Food world best Indian chef Gagan Anand

Magazine is Increasing its Reader ship and International Reach

Inspiration stories from His resturant

Day by day .

inside

We believe you will enjoy reading about our featured chefs and how their passion, hard work has brought them into the limelight.

My sincere Gratitude to Chef Anand,Chef Dipna , Chef Gaggan and chef Cyrus

I would personally like to thank My wife supriya premaraj , My cousin Sisters Priya and Deepa for Proof editing 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, 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.

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FEATURED CHEF

PAGE 4

chef Anand George Highly Acclaimed Indian chef from Kerala cooking up a Revolution in Wales Purple Poppadom has made a major impact on the culinary scene and was named Best Indian Restaurant in the South Wales Echo Food and Drink Awards in 2013, 2014 and 2016..

Anand was invited to be a judge on the BBC One Wales Curry Wars programme to find the Welsh Curry House of the Year in 2015 and was a huge hit at Chefs’ Night Out 2010 in support of T

ŷ

Hafan, where two guests each bid

£ 15,000

for Anand to cook at their homes, raising

£ 30,000

for T

ŷ

Hafan. The resulting ‘World’s

Most Expensive Curry’ headlines even made the national six o’clock news.

Anand George first rose to prominence in 2008, winning the prestigious House of Commons UK Tiffin Cup, for his dish Tiffin Sea Bass and reclaiming this title in 2014 for his Tiffin Cup Hake.

A Winner of South Asian Chef of the Year, Chef George steered his first establishment in Wales to be included in the National Restaurant Awards’ UK’s Top 100 restaurants, with a debut entry in The Good Food Guide and the Michelin Guide, both of which Purple Poppadom is listed in again for 2016 and 2017.

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FEATURED CHEF

PAGE 5

Anand leading his pet project - Keralacheftour What legacy you want to leave behind?

How you conceive a dish, improvise traditional dish in

I guess my legacy would simply be ‘he created dishes

international style?

that people liked to eat and introduced them to Kerala

Basically my mind is a melting pot of ideas, with

cuisine and culture through his Kerala Chef Tours!’’

experiences of traditional Kerala cuisine, and not just Kerala, the rich treasure trove of Indian cuisine and my knowledge of

Being a High profile Indian Chef, what difference it

international influences, ingredients and presentation. The

made in your life. Most significant challenges you

result is a fusion, the Nouvelle Indian Cuisine, which we

faced?

created at Purple Poppadom from the word go.

If I had stayed in the kitchen at Taj I would have a much easier life! But it is not in my nature to stand still.

How you keep up to date, which web sites or books you

Creating businesses such as Purple Poppadom, Tukka Tuk

refer when compiling new menu and your approach in

Street Food and now Kerala Chef Tours has brought me

designing a menu?

in touch with a huge audience both customers and the business professionals. I love my media commitments,

I am always hungry, for food, for new ideas, for new ways of

giving chef demonstrations and festivals, but it is

bringing my food to the people. Yes, I have books and the

important to stay close to my food, and working in the

Internet, but a lot of my ideas come from meeting people,

kitchen.

Most significant challenge? Turning my dreams

mixing ideas with fellow chefs and keeping a close eye on

into a reality and keeping the business flourishing! Of

food trends and then pushing them further. I am fascinated

course I couldn’t do it alone, there is a team Anand

by the process of presenting dishes and ingredients that

George who have loyally supported me every step of the

people do not expect from an Indian restaurant in Cardiff,

way and I thank them for that.

for example goat, rabbit, mussels, duck, sweetbreads and

Purple poppadom name is Unique story behind the

laverbread (a traditional Welsh seaweed dish) have all

name and restaurant formation?

featured on my menus.

People often ask me about this and I like the fact that it creates intrigue! Maybe it is a feeling, a dream, a place

What guidance you like to provide for Indian chefs; to

of imagination and colour, describing a humorous riff on

follow a successful career like yours?

traditional cuisine? Who knows, it is whatever our

I would quote they saying: “A life spent making mistakes is

customers want it to be! The name appeared in the mind

not only more honourable, but more useful than a life spent

from nowhere, and we felt it summed up our vision, and

doing nothing.”

people love it.

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FEATURED CHEF

PAGE 6

How you train your team of international mix?

I am proud of our international mix and we train everyone as individuals, bringing out their own skills and strengths and training them in the way I was brought in my career.

It is the future of our cuisine and businesses.

Any of your worst food critic or comment you received?

Fortunately, we have always had great support from professional food critics and also bloggers. I think with the power of social media and digital connectivity, everyone is a food critic these days and quite rightly.

Their feedback keeps us on our toes and helps raise standards. The leading UK food critic, Jay Rayner, once deemed our menu descriptions as “pretentious,” which made us think. More recently he called our Keralan-style

If you start again as a sous chef who you work for and why?

I have been independent for so long that I cannot answer this question!

Biriyani “a thing of true beauty,” so I cannot complain. He is a very honest and incisive man in his opinions and is never afraid to speak his mind and I admire him for that.

Three daily rituals you do as a chef or in Personal life and why it’s important?

I like to eat out in the mornings, chilling out and trying breakfasts at different establishments. Never a day goes by when I am not talking with fellow chefs and working with my team and network of contacts on new ideas.

Lastly it is good to rest, so that you are ready for every busy day!

How you judge a young chef while recruiting and how you retain talents in competitive market ?

For me it is important to train the chefs while they are fresh out of college and train them so they have all the basic experience and then we develop them in the kitchen. The skill set can be complex in our kitchen particularly working the tandoor, such as knowing the temperatures and how to operate so we have one or two chefs who just operate the tandoor on a day to day basis. All chefs must follow the rules and this is why the training is so important and everyone should follow recipes which is how we maintain consistency in the restaurant. The kitchen team are all very inspired and everyone has the opportunity to be creative and inspire each other when creating new dishes.

But we must always be looking at practicality, from the ingredients to the time taken to create new dishes.

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

I admire the skills and guidance of the many people in my network, but ultimately I am self-guided.

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

What is the future of Indian cuisine according to you, what should be Indian chefs approach in

Writing my first cookery book,‘The 5,000 mile

making Indian cuisine best in the world?

journey’ was quite an experience as it made we

Indian cuisine is well placed to be one of the World’s

look at my culinary life and the explore the

great cuisines and love to see it being adopted by

traditional foods of Kerala and how I add my own

more and more countries. But this will only remain true

twists. It was quite an experience! Moving to

as long as we keep evolving.

Cardiff has also been significant for me. It is the

How you keep yourself Motivated?

capital city of Wales but small with a real

community spirit. The people are so friendly and

I am restless by nature and easily bored and that keeps

supportive. It is here that I have put my ideas into

me motivated. Of course I am motivated by striving for

practice and learned more about creating food

the best for my family and the wider family of our

businesses.

businesses. I like keeping ahead of the game with my cuisine and challenging myself by moving into new

Name top Three Indian restaurants around the

areas, such as our Tukka Tuk street food concept, the

world according to you?

new Kerala Chef Tours and always, Purple Poppadom

Rasoi, Hoppers London and Purple Poppadom,

why not

#FINEDININGINDIAN

FEATURED CHEF

PAGE 7

#FINEDININGINDIAN

FEATURED CHEF

PAGE 8

What is the concept?

Our next tour, taking place 12th-24th November 2017,

Kerala Chef Tours enables people to experience

is titled ‘Kochi to Calicut.’ It includes food market visits

the land of my through the eyes of a chef. This

in and around Kochi, Houseboat stays in the

fully escorted tour immerses people in our food,

backwaters, Indian Railways trip, cooking

culture and heritage and of course natural beauty

demonstrations in homesteads and resorts, and the

of Kerala.

Pepper Trail experience. There are too many activities to mention and we are heavily in the planning stage.

How much it will cost and what’s included?

Watch this space as they say!

The 12 day tour of Kerala includes all travel, full board accommodation, food, transport, entrance

Testimonials: ‘

fees and activities and cooking demonstrations and activities. The total cost is £2,995.00 per

My time in Kerala was truly an adventure. Chef Anand

person based on two people sharing and excludes

George was great company; he looked after us really

air fares.

well in the sense of where we went and the people we met, and the food we ate was just outstanding.’

Any additional of Hidden cost to be considered?

Linsy

No hidden costs. The only additional costs occur if people want to take tuk tuks for their own

‘It was just fantastic and it was a privilege to see

shopping trips away from the main tour party.

Kerala through Anand’s eyes. The whole experience

was just magical. By the end of it you'll be so full of

Is Visa and all travel related expense included?

memories. It will the trip that will last with me for a

We advise people on how to arrange their own

lifetime.’

Visas which they pay. All tour organised travel,

Diane

including train journeys and our touring coach, is included.

WOMEN IN INDIAN CUISINE

#FINEDININGINDIAN

CHEF DIPNA ANAND

PAGE 9

Personality of the Year: British Curry Awards 2013 | TV show dip in kitchen | co-owns brilliant restaurant

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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

Best Food Technology Project in the Country from The British Nutrition Foundation (A Level Award) British Curry Award for Best Restaurant in London Suburbs (20112014).

#FINEDININGINDIAN

WOMEN IN INDIAN CUISINE

PAGE 10

Does it make a difference being a woman in

How do you keep yourself updated? Which are the

the challenging Food Industry? Does it give

web sites or books you refer when creating new

you an advantage or pull you back?

menu? How do new menu ideas spring in you?

Being a female in this industry is definitely

I try many different restaurants both here and abroad

advantageous. I find I get a lot of attention due

and am always making notes in my heads. I like

to this fact. Let’s face it, it’s a male dominated

experimenting new dishes and new menu ideas stem

industry however women can cook just as well

from the ideas I trial in my kitchen. I do not really read

and I am out to encourage more females to

however do enjoy watching new food videos online.

pursue careers in the chef field. It’s a great industry and I am proud to be part of it.

What guidance would you like to provide for Indian women chefs; to follow a successful career

What do you want to be known for and what

as yours?

legacy do you want to leave behind?

It’s a very rewarding career path and if your

I want to be known for teaching the nation how

passionate about food and cooking then follow your

to cook real Punjabi food which is easy to cook,

heart because food is an industry that will always have

tasty and good for you at the same time. I want

opportunities. Use social media to your advantage and

to leave behind my signature recipes.

keep uploading all food related content which will help strengthen your foundation.

What makes you feel proud amongst all your achievements?

How do you train your team of international mix?

The fact I have my mum and dad continually

On the job training works best for us. As we find this

behind me supporting and encouraging me to do

way we are able to train all at once and of course in a

even better, there is no bigger blessing for me

practical situation. This perfects everyone’s skills and

than them.

encourages teamwork also.

Being a High profile Indian Chef and born in a One of the worst food criticism or family that runs Indian restaurants, was it

comment received so far?

easy for to reach the top than any other

We haven't really received anything drastically

Indian chefs. What difference did it make in

negative from a food critic and if we do get any

your life? What were the challenges you

negative comments we use them as constructive

faced being in this position?

feedback to better ourselves.

There are times it’s been challenging working in

Three daily rituals you do as a Chef or in Personal

a family run restaurant because sometimes we

may not all agree and thus have to come to a

life and why it’s important?

suitable mutual understanding. In regards to

Upload a picture on social media every day. for e.g.

growing up and being on top of the other chefs,

the dish I cook that day or eat that day Be thankful to

I never really looked at competitors as there are

god for giving me the best parents Check my phone

a lack of female chef anyhow and for me the

every 30 minutes to ensure I don't miss anything

biggest competition was with myself. I always strive to be even better, that’s my secret.

#FINEDININGINDIAN

WOMEN IN INDIAN CUISINE

PAGE 11

My senior chef in my life is my Dad who is an encyclopaedia of Punjabi food. Another personality is our head chef in my restaurant- Chef Sunil; from whom I have learnt so much and still continue to do until today.

If you had to start all over again as a Sous

How you keep yourself motivated?

Chef, whom would you want to work for other

Ensuring I am always busy keeps me

than your family and why?

motivated. I see it as a challenge and that

If I had the opportunity to start work as a Sous

way I know I must compete to the best of my

Chef, I would love to work for a hotel chain in

ability. Spending time with my family also

Canada as they are in need of good Indian food

motivates and inspires me to do even better.

in restaurants out there.

How do you judge a young chef and test his

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

long term commitment?

An interview is a great way to judge the basicswhether a chef is right for your kitchen, how passionate that chef is to get the job and also the knowledge they have. Then of course take a practical interview which helps to see their practical skills. In regards to long term commitment a CV should be checked and then a few work references from previous employees if any would suffice.

Ching he huang Nigella Lawson Mary berry

Madhur Jeffrey Delia Smith Tarla Dalal

How you approach new business leads and how do you retain the network relation?

What will be the future of

Always communicating and keeping in touch with

Indian cuisine according to you? What should

contacts is great to retain a relation. Approach new

be the approach of Indian chefs in making

leads through recommendation and also online.

Indian cuisine the best in the world?

Twitter and Linked in are great platforms to do this.

The world is in love with Indian cuisine so it’s definitely here to stay. Indian Chefs should continue to keep the cuisine authentic and traditional although they should also continue to experiment with new Indian food flavours and dishes.

A Book or an Incident that influenced you and

how has it changed your approach to life?

Winning the Personality of the year award was an incident worth remembering. David Cameron announced my name at the British Curry Awards and praised me for being a female chef. This inspired me to write my own book.

M

#FINEDININGINDIAN

SPICE OF THE MONTH

PAGE 12

mustard ARTICLE

BY

Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are important spice in many regional foods and may come from one of three different plants: black mustard, brown Indian mustard or white mustard. An archaic name for the seed is eye of newt. must a rd se e ds a re k n o w n in H in di, Urdu, a n d P un ja b i a s sa rso n in B e n ga li a s sh o rsh e . Th e se a re use d a s a spice in P a k ist a n , N o rt h e rn In dia , N e pa l, a n d B a n gla de sh . Th e se e ds a re usua lly ro a st e d un t il t h e y po p. Th e y a re a lso pla n t e d t o gro w sa a g (gre e n s) w h ich a re st ir- frie d a n d e a t e n a s a ve ge t a b le pre pa ra t io n , ca lle d sa rso n k a sa a g in Urdu a n d H in di. In Ma h a ra sh t ra , it is ca lle d a s mo h a ri, a n d is use d fre q ue n t ly in Ma ra t h i re cipe s. Sa rso n k a t e l (must a rd o il) is use d fo r b o dy ma ssa ge durin g e xt re me w in t e rs, a s it is a ssume d t o k e e p t h e b o dy w a rm. In B e n ga li cuisin e must a rd o il o r sh o rsh e rt e l is t h e pre do min a n t co o k in g me dium.

Must a rd se e ds a re a lso e sse n t ia l in gre die n t s in spicy fish dish e s lik e jh a a l a n d pa t uri. Ra a i (Guja ra t i), Mo h a ri (Ma ra t h i) a a va lu (Te lugu) k a dugu (Ta mil) o r sa sive (K a n n a da ), k a dugu (Ma la y a la m) va rie t y o f In dia n pick le co n sist in g ma in ly o f ma n go e s, re d ch illi po w de r, a n d a a va a pin di (po w de re d must a rd se e d) pre se rve d in must a rd o il, is po pula r in so ut h e rn In dia w it h it s o rigin in A n dh ra P ra de sh . Must a rd pla n t s a re a n y o f se ve ra l pla n t spe cie s in t h e ge n e ra B ra ssica a n d Sin a pis in t h e fa mily B ra ssica ce a e . gre e n s.

SUPRIYA

PREMA

RAJ

Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids, creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard Mild white mustard (Sinapishirta) grows wild in North Africa, the Middle East, and Mediterranean Europe, and has spread farther by long cultivation; oriental mustard (Brassica juncea), originally from the foothills of the Himalaya, is grown commercially in India, Canada, the UK, Denmark, and the US; black mustard (Brassica nigra) is grown in Argentina, Chile, the US and some European countries.

Canada and Nepal are the world's major producers of mustard seed, between them accounting for around 57% of world production in 2010.White mustard (Sinapis alba) is commonly used as a cover crop in Europe (between UK and Ukraine). A large number of varieties exist, e.g. in Germany, Netherlands, mainly differing in lateness of flowering and resistance against white beet-cyst nematode (Heteroderaschachtii). Farmers prefer late flowering varieties, which do not produce seeds, they may become weeds in the subsequent year. Early vigour is important to cover the soil quickly and suppress weeds and protect the soil against erosion. In rotations with sugar beets, suppression of the white beet-cyst nematode is an important trait. Resistant white mustard varieties decline nematode populations by 70-90%.

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SPICE OF THE MONTH

PAGE 13

Mustard is used in various forms in Indian cooking. one of the integral part in Tadka - Tempering given in most of Indian dishes MUSTARD OIL IS CONSIDERED ONE OF THE HEALTHIEST OILS AS COMPARED TO OTHER OILS AS IT HAS OPTIMUM RATIO OF OMEGA 3 AND OMEGA 6 FATTY ACIDS AND IS LOW IN SATURATED FATS AND HIGH IN MONO UNSATURATED FATTY ACIDS. Recent research has studied varieties of mustards with high oil contents for use in the production of biodiesel, a renewable liquid fuel similar to diesel fuel. The biodiesel made from mustard oil has good cold flow properties and certain ratings. The leftover meal after pressing out the oil has also been found to be an effective pesticide. A genetic relationship

Mustard oil is often applied on skin to prevent or cure fungal infections. It is said to have antifungal properties due to the presence of a compound called Allyl Isothiocyanate.

Mustard oil has oleic acid and linoleic acid which are essential fatty acids that make it a good hair tonic. Hair massage with this oil is said to increase blood circulation and promote hair growth.

It is considered a warm oil and hence is recommended as body massage medium in winters.

between many species of mustard, along with turnips, cabbage, and their respective derivatives, has been observed, and is described as the triangle of U.

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MOTIVATION

PAGE 14

Sacrifice-Being a Chef…

“There is no success without sacrifice.” Tonic Motihala

Sacrifice: If you want something you’ve never had, you must be willing to do something you’ve never done.” Anonymous

As I am an immense Google savvy person I would like to post a few quotes that grabbed my attention. “Sacrifice is an act of giving up something valued for the sake of something else regarded as more important or worthy”. Scary but Google showed this one first: “Human progress is neither automatic nor inevitable… Every step toward the goal of justice requires sacrifice, suffering, and struggle; the tireless exertions and passionate concern of dedicated individuals.” And many more….

Article by Meenakshi

For Me:

Sacrifice

is a very generic term and also a very negative word. It sounds as if we are giving up a lot

to do something. I would want to rephrase this term as “Dreaming Big”. The intention to attain something is what satisfies a person and persuades him/her to work for it. Work for something that motivates and inspires you to wake up every morning with a purpose to move forward. Let that get you going to pursue with diligence, perseverance, dedication and happiness. To be a Chef requires long hours of constant hard work, sleepless nights, stressful life and much more. Whereas a Good Chef requires the same qualities but an attitude of inspiration and passion for cooking can change the whole definition of sacrifice. When you commit to do something then it would not seem like a sacrifice. “It’s a true saying that there are two kinds of people. One who always see a glass half empty and one who always see a glass half full”.

SUCCESS #FINEDININGINDIAN

MOTIVATION

PAGE 15

Inspirational stories from Gaggan Asias Best Restaurant A small story: Many years back I was in Udaipur, India for New Year’s Eve at a beautiful property named Udai vilas, with my parents and my exhusband. Fancy dinner, great ambience, awesome food and me being me loved the whole jazz and style. The moment it was midnight the whole kitchen team and all the young chefs came out to the patio to watch the fireworks and celebrate New Year.

My mom was so happy to see all the young chefs and was hugging them as they were away from their family and working hard to serve all the guests. That night, as a team they all stood together and post service I was partying with them. A few years later when I moved to Bangkok and starting working at Gaggan I realised I was in the same situation with No Christmas, no New Year, no Diwali. I worked and celebrated everything with my team; the team that reflected my friends, family, support system and everything.

It is one of the strongest feelings you could ever

Sometimes I feel we should have a newsletter for our own Gaggan community to state all the gossip and personal lives of each one. It feels like we share each other’s lives, who is dating who, who broke up with who, who has put on weight or who got drunk and threw up, whose parents are in town or who is travelling where. If someone got divorced or someone is having a baby we just are together there for each other in all forms.

I guess Chef’s at Gaggan love being here so much that I can’t sense a word of sacrifice. They dream big to take this dream further and its more fun to see them like that. It’s all part of the deal to be somewhere and to be doing something that means something to you or the person for whom you are working means something to you. So, it is important to find your tribe that knows your vibe and it won’t seem like a sacrifice. One would just want do it from their heart. That’s my take on it. I guess being with all these chefs who make it look like a cake walk and so smooth and easy.

get; pretty much the same as a sportsperson or any cricket team for example. One can see that Chefs never get a break as they are busy making every occasion special. It’s a complete and a fulfilling day on any occasion for a chef.

One thing is for sure by writing for this magazine it has made me start appreciating my own team and family much more and also Gaggan who has given us such a great platform to be with each other. I hope these stories can inspire anyone who is

It’s interesting to see a Chef’s Life: - Well for me my experience of being with the Chef’s is only being at Gaggan. Here, I see them working hard, having fun, being with the family that Gaggan has created and honestly, I don’t see that as a sacrifice. They all do want to be here, it’s like their solace, to be under one roof being friends with each other, working together and partying together.

reading out there… I would like to end this one here hopefully with few lines that can sum it up. It’s easy to fall in love with a person. Make an effort is to stay in love every single day of your life. The day you start seeing it as a sacrifice it is no more love. Then it becomes a compromise that applies to your life too. Now I am going to meet my team

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FEAUTURED RESTAURANT

PAGE 16

RAMADAN Ramadan also Romanized as Ramzan. Ramadan is the ninth month of the Islamic calendar, and is observed by Muslims worldwide as a month of fasting (Swam) to commemorate the first revelation of the Quran to Muhammad according to Islamic belief. This annual observance is regarded as one of the Five Pillars of Islam.

The month lasts 29–30 days based on the visual sightings of the crescent moon, according to numerous biographical accounts compiled in the Hadiths.

Iftar: In the evening, dates are usually the first food to break the fast; according to tradition, Muhammad broke fast with three dates. Following that, Muslims generally adjourn for the Maghreb prayer, the fourth of the five daily prayers, after which the main meal is served. Social gatherings, many times in a buffet style, are frequent at if tar. Traditional dishes are often highlighted, including traditional desserts, and particularly those made only during Ramadan. Water is usually the beverage of choice, but juice and milk are also often available, as are soft drinks and caffeinated beverages.

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FEAUTURED RESTAURANT

PAGE 17

In the Middle East, the if tar meal consists of water, juices, dates, salads and appetizers, one or more main dishes, and various kinds of desserts. Usually, the dessert is the most important part during if tar. Typical main dishes are lamb stewed with wheat berries, lamb kebabs with grilled vegetables, or roast chicken served with chickpea-studded rice pilaf. A rich dessert, such as luqaimat, baklava or kunafeh (a buttery, syrup-sweetened Kaddafi noodle pastry filled with cheese), concludes the meal. Over time, if tar has grown into banquet festivals. This is a time of fellowship with families, friends and surrounding communities, but may also occupy larger spaces at masjid or banquet halls for 100 or more diners. We have made a special Smoothie with few best Nuts, Dates and Banana to end your fast. The recipe is quick to make. You can store in fridge or can be taken to your work place. All your body will be revitalized once you drink this.

Traditionally Ramadan Fasting ends by eating dates, Nuts and fruits. Ajwa dates are considered to be one of the best in the world and believed to be Prophet Muhammad’s favorite date.

To know whether it’s AJWA, give a close look at the dates. There is very fine white line which is not present in low quality imitation dates. Ajwa dates are also called mines of vitamins due to their large amount of metal elements phosphorus, calcium, iron, magnesium, sodium, sulphur, and chlorine. Ajwa dates also helps in treatment of throat roughness and it is also one of the most nutritious plant to the body. Ajwakhajoor, when eaten on an empty stomach kills worms. We at finediningindian came up with a unique smoothie with all that you need to end your fasting. A smoothie that nourishes your body after long day fasting. We have handpicked ingredients that benefit your body. Make this recipe just as you need or you can make and take to your workplace.

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RECIPES

PAGE 18

Ajwa Date and banana smoothie Yield: 2 portion Prep Time: 10 min Total Time: 15 min

INGREDIENTS SMOOTHIE 2 MEDIUM BANANAS, RIPE 150G SOAKED IN MILK AND PITTED AJWA DATES 400G MILK (AFTER SOAKING DATES FOR 24HRS) 100G ALMOND SOAKED IN MILK 2G CARDAMOM POWDER 5G COCONUT DESICCATED 10G LEMON JUICE 4 ICE CUBES 2G SEA SALT

NUTS ON SIDE 20G ALMOND 20G PISTACHIO 20G WALNUTS

METHOD

Except Nuts to serve on side. Combine all ingredients in a high speed blender and purée on high until smooth, about one minute. Serve with a sprinkle of flaked nuts.

Other nuts you may serve on side. Best if served immediately. If you like to take for travel transfer to a bottle chill and store in refrigerator shake before you serve.

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YOGA

YOGA

PAGE 19

Once the preparation is done you can start the practice. If you are a beginner it is better to learn with a teacher because teacher knows the implication of all asanas and he knows how a student can reach in each asanas. You can avoid accidents and you can design your practice session according to the time available in the morning or evening. Be in savasana or corpse pose before starting the sessions. Then slowly feet together and hands stretched above your head and interlock. Then take a deep inhalation and stretch your hands backward and toes forward. Then exhale and release and bend your both knees and slowly turn towards to the right side. Be like that for few seconds and press your left palm on the floor and sit in sughasana or cross legged position or any sitting asanas you like. Now we can go for a prayer or chant OM three times. We can start with breathing exercise which will purify your nervous system. There are two breathing exercise I recommend to beginners which is called Kapalbhati or Forceful exhalation and Anilom vilom Pranayama or Alternate nostril breathing.

Kapalbhati It is one of the 6 shatkriyas or cleansing exercises and literal meaning is “kapala” means scull and “bhati” means shining. So Kapalbhati means shining your scull. Sit in any comfortable sitting posture with head and spine straight and the hands resting in chin Mudra (fold the index fingers so that they touch the inside root of the thumbs, straighten the other three fingers of each hand so that they are relaxed and slightly apart) close the eyes and relax the whole body. Inhale deeply through both nostrils, expanding the abdomen and exhale with a forceful contraction of the abdominal muscles. Once you start Kapalbhati there is only exhalation no inhalation in between. Perform 10 respirations to begin with and count each respiration mentally. After completing 10 rapid breaths in succession inhale and exhale deeply. This is one round. After each round you can take two three deep inhalation and exhalation. Then take a comfortable breath and retain your breath for 30 seconds or less according to your capacity Interested yogis and yoginis can join me for the 7 days

and focus on the space between your eye brows. You can yoga and wellness retreat in Kerala from 18th Nov to

26th Nov 2017. For more details you can write to me in

go for three rounds in the beginning. By practice you can increase the rounds and the retention capacity will increase. In this breathing exercise the movement is

abhilashsoman16@gmail.com and whatsapp no

91-9895102539. My website is www.avadhutayoga.co.

Follow me in my facebookpage -Yoga with Abhilash.

happening in the abdomen but the trigger is happening in the frontal region of the brain.

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YOGA

PAGE 20

Benefits Kapalbhati purifies all the nervous system and removes sensory distractions from the mind. It is used to energize the mind for mental work, to remove sleepiness and to prepare the mind for meditation. It is a good practice for asthmatics and those suffering from bronchitis, tuberculosis and emphysema. It balances and strengthens the nervous system and tones the digestive organs. It is also good for sinus problem.

Precautions Once you practice for 3 to 4 days you may get cold and cough, don’t worry about it because body will start the evacuation process. It will remove all impurities from the scull. Kapalbhati should not be practiced by those suffering from heart disease, high blood pressure, vertigo, epilepsy, stroke, hernia and gastric ulcer.

Sarvangasana or Shoulder stand pose

Precaution This asana should not be practiced by people

How to do it

suffering from enlarged thyroid, liver, spleen, cervical spondylitis, slipped disc, high blood

1.

Lie on the mat, legs is straight with feet

pressure, other heart ailments, weak blood vessels

together.

in the eye. Ladies can avoid during menstruation

2.

and advanced stages of pregnancy.

Hands on the side of the body with the palm

facing down.

3.

4.

Relax the body and mind.

Benefits

Inhale and with the support of the arms slowly

raise the legs to the vertical position, keeping

1.

them straight.

stimulates the thyroid gland, balancing the

5.

circulatory, digestive, reproductive, nervous and

When the legs are vertical press the arms and

By pressing the chest against the chin this asana

2.

hands down on the floor. Slowly and smoothly roll

endocrine systems.

the buttocks and spine off the floor and raise the

brain will tranquillizes the mind, relieves mental

trunk to a vertical position.

and emotional stress, fear and headaches and

6.

helps to clear psychological disturbances.

Turn the palms of the hands upward, bend the

Enriched blood flow to the

3.

The

elbows and place the hands behind the ribcage,

thymus gland is also stimulated which can boost

slightly away from the spine to support the back.

the immune system.

The elbows should be shoulder width apart.

parathyroid glands ensure normal development and

7.

regeneration of the bones, preventing premature

Gently push the chest forward so that it presses

5.

4.

It influence on the

firmly against the chin.

calcification.

8.

gravitational pressure from the anal muscles,

In the final position the legs are vertical,

This asana releases the normal

6.

together and in a straighten line with the trunk.

relieving hemorrhoids.

The body supported by the shoulders, nape of the

vertebrae is improved and the nerves passing

neck, and back of the head.

through the neck to the brain are toned.

9.

asana is used in yoga therapy for the treatment of

The arms provide stability; the chest rests

Flexibility of the neck

7.

This

against the chin and the feet are relaxed.

asthma, diabetes, thyroid disorder, impotence,

10 .

menopause, menstrual disorder. Regular practice

Close the eyes and relax the whole body in the

final pose for as long as Comfortable. Beginners

helps to prevent cough, cold and flu. When you do

should hold the final position for a few seconds

this asana focus on the breath or towards the

only and gradually increasing the time over a

thyroid gland. Always do the asana under the

period of weeks.

guidance of a teacher in the beginning.

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STREET FOOD

PAGE 21

Chennai-Tamil Nadu Chennai the capital city of Southern state Tamil Nadu. Street foods in chennai is very different than that of Mumba yet there is influence of Mumbai street foods in form of chaats . In chennai you can live in any type of Budget .

WORDS BY SUPRIYA PREMA RAJ | PHOTOS BY AFSHAR

Chennai is the capital of the Indian state of Tamil Nadu. Located on the Coromandel Coast off the Bay of Bengal, it is one of the biggest cultural, economic and educational centres in South India. It is the fourthlargest city and fourth-most populous urban agglomeration in India. The city together with the adjoining regions constitutes the Chennai Metropolitan Area, which is the 36th largest urban area by population in the world. Chennai is the most visited Indian city by foreign tourists. It was ranked 27th most visited city in the world for the year 2016. Infact, it had been acclaimed the most visited city in India by foreign tourists consecutively from 2010 to 2012 overtaking New Delhi and Mumbai with visitors to heritage sites in Kanchipuram and Mahabalipuram and medical tourists making up the largest numbers.

The name Madras originated even before the British presence was established in India. The name Madras is said to have originated from a Portuguese phrase " mae de Deus " which means "mother of god", due to Portuguese influence on the port city. According to some sources, Madras was derived from Madraspattinam, a fishing-village north of Fort St George. The nativity of name Chennai, being of Telugu origin is clearly proved by the historians. It was derived from the name of a Telugu ruler Damarla Chennappa Nayakudu, father of Damarla Venkatapathy Nayak, a Nayak ruler who served as a general under Venkata III of the Vijayanagar Empire from whom the British acquired the town in 1639. In 1996, the Government of Tamil Nadu officially changed the name from Madras to Chennai. At that time many Indian cities underwent a change of name. However, the name Madras continues in occasional use for the city, as well as for places named after the city such as University of Madras, IIT Madras, Madras Institute of Technology, Madras Medical College, Madras Veterinary College, and Madras Christian College and so on.

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STREET FOOD

PAGE 22

Despite the common belief in India that

Vada is a common term for many different types

street food is unhealthy, Chennai is a place

of deep fried savoury snacks from India. Vadas are

that serves foodies with a wide range of

quite similar to fritters and doughnuts in shape.

street eateries. The Idly Sambhar is a popular dish, which is served as breakfast or dinner. Apart from regular South Indian street food, the city's streets are also filled

Alternative names for this food include wada, vade, vadai, wadeh and bara. In Chennai, these are dipped in curd and served as thayir vada (curd vada) or in sambhar as sambhar vada and latest form, in rasam as rasa vada. The various types of

with several North Indian street food

vadas are made from different ingredients,

outlets, most of them established by North

ranging from legumes (such as medu vada of

Indian migrants themselves. Chinese food

South India) to potatoes (such as batata vada of

outlets are also available along with authentic Gujarathi and Burmese menu.

Street food in Chennai is so popular that a game had developed based on the TV show The Amazing Race where

West India). They are often eaten along with breakfast or during tea time as snack. Samosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken.

contestants were asked to follow clues to popular Street-food spots in the city. Idli Sambhar is a common food in South India.

Dosa is a type of pancake made from a fermented batter. Uthappam or oothappam is a dish similar to the Dosa

Pakoras are a kind of fritters and an all-time favorite snack in Chennai and all over India. There are endless variations of pakoras. Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. Pakoras are great as an appetizer or snack for any type of the gathering.

made by flattening pancakes from rice

They are perfect for a rainy day, and even more

batter, but in a thicker base. Pongal is

delicious when paired with a cup of hot spicy chai

another popular tamil dish made from rice

(tea). Sweet Boli is a golden yellow sweet

and lentils with mild spices. It is usually served for breakfast with sambhar and coconut chutney. Puri/ Poori is an unleavened deep-fried Indian bread made

pancake from South India and is yet another favourite dish in all of South India. It is made with ingredients like lentils and jaggery and is eaten during a traditional Sadhya along with Payasam.

Several varieties of boli are prepared and the

from wheat flour, commonly consumed on

most preferred form is plain boli and coconut

the Indian subcontinent. Here, it is

boli. This sweet is especially famous in the

commonly eaten for breakfast or as a

southernmost districts of Tamil Nadu and Kerala

snack or light meal. It is usually served with potato masala or Bhaaji (a thick vegetable curry) across the nation, while in Chennai people love to have it along with

in India. Murukku and its many varieties are ubiquitously found here in all sweet/savoury shops while nowadays they are also used in several street food dishes, the most popular one being the Murukku Sandwich: slices of tomato,

a sweet named kesari. Infact, the

cucumber and mint chutney are enclosed by two

combination is so unique and loved by all,

small, coiled, crunchy Murukkus.

that Chennaiites call it Poori-Kesari.

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STREET FOOD

PAGE 23

Parotta, Porotta or Barotta, is a layered flat

Several Variants of the Biriyani include

bread made from flour and is available in

Chicken Biriyani, Mutton Biriyani, Egg

some parts of Southern India, notably in Tamil Nadu. This is a variant of the North Indian Lacha Paratha. Parottas are usually available as street food and in restaurants

Biriyani, etc., for which no explanation other than their names themselves are needed. They are usually served with side dishes like Brinjal gravy, chilled raita. In Desserts, Kulfi stands next to Ice Cream in

across Kerala, Tamil Nadu and parts of

appearance and taste; however it is denser

Karnataka. Idiyappam, or string hoppers, is a

and creamier. It comes in various flavours.

traditional food with roots in Tamil, Kerala,

The more traditional ones are cream, rose,

Kodava, Tulu and Sri Lankan menu

mango, cardamom, saffron and pistachio.

consisting of rice flour pressed into noodle form and then steamed. Biriyani is an immensely popular food in Chennai.

Several other street food varieties thrive in Chennai; some of them are listed here: Kalaan or mushroom, Masala puri, made with Puffed rice, Peas, Corn and Masala

Ingredients include Basmati long grain rice

(Sometimes small, crunchy Puris are also

mixed with a choice of vegetables, egg and

added. Chennai is undoubtedly the most

meat and combination of mild spices.

sought after destination for foodies with a host of items on its menu to explore.

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CELEBRITY CHEFS SIGNATURE

A signature Recipe from Renowned chef cyrus Todiwala's kithcen

Crab is popular not only in coastal regions of India, but also inland, where freshwater crabs thrive along riverbeds, yet the latter lack the depth of flavour of their seafaring cousins.

The recipe below works best with a combination of white and brown crabmeat in a 70:30 or 80:20 ratio.

PAGE Â 24

CELEBRITY CHEFS SIGNATURE

#FINEDININGINDIAN

Crab, potato cakes with mustard & cumin Yield: 6 to 8 portion Prep Time: 40 min Total Time: 55 min

FOR CRAB CAKE

FOR SPICED MAYONNAISE

EXTRA VIRGIN RAPESEED OIL 4 TABLESPOONS BLACK MUSTARD SEEDS

½

TEASPOON

ENGLISH MUSTARD PASTE 2 TABLESPOONS

WHITE LENTILS OR YELLOW SPLIT PEAS 1 HEAPED

WORCESTERSHIRE SAUCE

TEASPOON

2 TABLESPOONS

CUMIN SEEDS

½

TEASPOON

TOMATO KETCHUP

CHOPPED GINGER 1 TABLESPOON

2 TABLESPOONS

CHOPPED GREEN CHILLI 1 TABLESPOON

FRESH GREEN CHILLIES

RED SHALLOTS 6 ONIONS FINELY CHOPPED

1–2 DESEEDED AND FINELY CHOPPED

FRESHLY GRATED COCONUT 2 TABLESPOONS

RED CHILLI POWDER

DICED TOMATO 1 TABLESPOON

1 TEASPOON

WHITE CRABMEAT 250-300G

GARLIC

BROWN CRABMAT 1–2 TABLESPOONS

2 CLOVES, FINELY CHOPPED

CHOPPED FRESH CORIANDER 1 HEAPED

FRESH CORIANDER

TABLESPOON

1 TABLESPOON FINELY CHOPPED

FLOURY POTATOES 3 LARGE, ROUGHLY CUBED

HOMEMADE OR SHOP-BOUGHT

CURRY LEAVES 12–14, PREFERABLY FRESH,

MAYONNAISE

SHREDDED

200G

EGGS 3–4

LIME JUICE TO TASTE (OPTIONAL)

PLAIN FLOUR FOR DUSTING

SALT AND FRESHLY GROUND BLACK PEPPER

BREADCRUMBS 200G SALT AND FRESHLY GROUND BLACK PEPPER

PAGE 25

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CELEBRITY CHEFS SIGNATURE

PAGE 26

FOR CRAB CAKE PREPARE AND SET OUT ALL YOUR INGREDIENTS IN THE ORDER LISTED. HEAT HALF THE OIL IN A WOK UNTIL NEARLY AT SMOKING POINT, THEN REDUCE THE HEAT TO MEDIUM.

ADD THE MUSTARD SEEDS AND HOLD A LID LOOSELY ABOVE THEM SO THAT THEY DON’T GO ALL OVER THE PLACE WHEN THEY CRACKLE AND POP. THE MOMENT YOU GET A NUTTY AROMA AND THE POPPING REDUCES, ADD THE LENTILS. STIR, WATCHING UNTIL THEY CHANGE COLOUR SLIGHTLY, THEN IMMEDIATELY ADD THE CUMIN SEEDS. CONTINUE HEATING AND STIRRING UNTIL THE LENTILS TURN A LITTLE BROWN, BUT DO NOT LET THEM BURN. ADD THE GINGER, CHILLI AND SHALLOTS, AND SAUTÉ UNTIL THE SHALLOTS BECOME SOFT AND PALE.

MIX IN THE COCONUT AND SAUTÉ FOR 2–3 MINUTES, STIRRING WITH A WOODEN SPATULA TO PREVENT STICKING. THE IDEA IS TO DRIVE OFF SOME OF THE MOISTURE AND LIGHTLY TOAST THE COCONUT. LIGHTLY STIR IN THE TOMATO, THEN ADD THE CRABMEATS, STIRRING UNTIL HEATED THROUGH. ADD THE CORIANDER AND SALT TO TASTE. TRANSFER TO A DISH AND SET ASIDE TO COOL. MEANWHILE, BRING A LARGE PAN OF WATER TO THE BOIL. WHEN BOILING, ADD SOME SALT AND THE POTATOES, AND COOK FOR ABOUT 8–10 MINUTES, UNTIL TENDER. DRAIN WELL, THEN RETURN THE POTATOES TO THE PAN AND PLACE THEM OVER A LOW HEAT, STIRRING WITH A WOODEN SPATULA FROM THE BOTTOM UP UNTIL THEY LOOK DRY, SLIGHTLY CRUSHED AND FLUFFY. PASS THROUGH A RICER OR MASH WITH A POTATO MASHER UNTIL FREE OF LUMPS. SEASON WITH SALT, PEPPER AND THE CURRY LEAVES, IF USING. SET ASIDE TO COOL.

THERE ARE 2 WAYS TO MAKE THE CRAB CAKES. THE FIRST IS TO MIX THE POTATO AND CRAB MIXTURE TOGETHER, THEN FORM IT INTO SMALL PATTIES OF WHATEVER SIZE YOU LIKE. THE SECOND IS THE INDIAN WAY, WHICH IS TO ROLL THE MASHED POTATO INTO BALLS OF THE PREFERRED SIZE, FLATTEN THEM IN THE PALM OF YOUR HAND, ADD A TABLESPOON OF THE CRAB MIXTURE, THEN CAREFULLY ENVELOP IN THE POTATO.

WHICHEVER METHOD YOU USE, MAKE SURE THE CAKES ARE SMOOTH AND FREE OF CRACKS BEFORE THE NEXT STEP. BEAT THE EGGS IN A SHALLOW BOWL UNTIL FULLY COMBINED. PLACE THE PLAIN FLOUR IN A SECOND BOWL AND THE RICE FLOUR, SEMOLINA OR BREADCRUMBS IN A THIRD. TAKING ONE CAKE AT A TIME, DIP IT FIRST IN THE EGG, THEN IN THE SECOND BOWL AND FINALLY IN THE THIRD.

HEAT THE REMAINING 2 TABLESPOONS OIL IN A FRYING PAN. WHEN HOT, FRY THE CAKES ON EACH SIDE UNTIL BROWN. DRAIN ON KITCHEN PAPER AND SERVE WITH SPICED MAYONNAISE.

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CELEBRITY CHEFS SIGNATURE

PAGE 27

FOR CRAB CAKE

COMBINE THE MUSTARD, WORCESTERSHIRE SAUCE, KETCHUP, CHILLIES, CHILLI POWDER, GARLIC AND CORIANDER IN A BOWL AND MIX WELL WITH A SPOON, ALMOST BEATING THEM TOGETHER, UNTIL THE FLAVOURS ARE AMALGAMATED. PUT THE MAYONNAISE INTO A SEPARATE BOWL AND FOLD IN THE MUSTARD MIXTURE. TASTE AND SEASON IF NECESSARY. MOST READY-MADE MAYONNAISE IS QUITE SHARP BECAUSE IT CONTAINS ACIDIC STABILIZING AGENTS, SO IT DOES NEED GOOD SEASONING. A FEW DROPS OF LIME JUICE MIGHT ACTUALLY HELP TOO.

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RECIPES

PAGE 28

Jerusalem artichoke chaat Our chef Yield: 2 portion

INGREDIENTS

Consultancy

Prep Time: 30 min Total Time: 40 min

200G JERUSALEM ARTICHOKE SKIN ON AND WASHED 10G LEMON JUICE OIL TO FRY

METHOD

2G CHILLI POWDER 2G CHAT MASALA 10G SEV 10G MINT CHUTNEY 10G TAMARIND CHUTNEY 20G POMEGRANATE SEED FRESH 50G THICK YOGHURT

Slice Jerusalem artichoke in o thin slice using Mandolin, keep in water mixed with lemon juice. Heat oil to fry and maintain temperature at 170c . drain and fry artichoke till its crispy. Drain to paper towel. Toss with chilli powder and salt, keep aside Beat yoghurt add pinch of sugar if its sour.

10G FINE CHOPPED ONON In a bowl toss Jerusalem artichoke, 3G FINE CHOPPED CORIANDER (keep few pieces separate for garnish) with chopped 3G FINE CHOPPED GREEN CHILY onion, green chilli, coriander and chaat masala.

2G MICRO CORIANDER CRESS

RECIPES

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PAGE 29

Our chef Consultancy

Masala fried sesame Tuna, caviar,cucumber and spring onion Yield: 6 portion Prep Time: 30 min Total Time: 45 min

For Tuna 120g Tuna 10g Muscavado sugar 10g sea salt 5g star anise

METHOD

For Tuna Cure Tuna with muscovado sugar, sea salt and star anise leave in refrigerator for 1 hour. Wash and pat dry using kitchen paper towel.

5g ginger garlic paste

Make a thick marinate with ginger garlic paste, lemon juice

2g lemon juice

powdered spices and salt. Apply to the fish and coat with sesame

3g redchilli powder 1g Turmeric powder 2g coriander powder 3g black and white

seeds. Pan fry just before service or plating. cook each sides for 30 seconds considering it’s a rectangular piece. Keep the cooking as medium rare. Rest and slice into half-length wise as you get two

sesame seed

portions of 60 g size.

For Garnish

For Garnish Cut spring onion shoot 7cm length peel dry skin off. Apply oil and

2 no. spring onion shoot 6g caviar 100g peeled cucumber sliced in

pan fry till its soft. Cucumber vacuum pack in full power with green cucumber juice, lemon juice, salt, sugar and mustard oil. If you don’t have access to vacuum pack machine just soak in the

5cm thickness

marinade and use. After 1 hour in vacuum pack cut cucumber in 4

20g cucumber juice made

half slices. With good thickness give a burnt colour by frying in a

with skin and flesh 5g

dry pan or using blow torch.

mustard oil 5g lemon juice 2g sugar

For plating

2g sea salt

Follow the presentation as shown in the image; serve with caviar

2g micro coriander cress

dust with a pinch of chilly.

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