12 JUNE 2018
Omesh celebrates 25 years in the restaurant industry Omesh Misra has taken the reins as the new owner of Calisto’s, Bedfordview Square. We caught up with the talented restaurant owner and chef who spoke about his passion for Bedfordview, people and food. Omesh has been in the restaurant industry for 25 years, and said his time in the industry had taught him that people are the heart of the business. “Strong relationships make for good business,” he said. His passion for food and people started from an early age. He explained: “Coming from an Indian family, I grew up
surrounded by good food and friends and a big family. My love for cooking started at an early age and I developed a passion for quality food and a variety of flavours. I picked up different tastes, from my mother and my aunts. I also watched my dad from a young age. He would frequently cook at work for his staff.” When he left school, he entered the hospitality industry, working at various Sun International hotels in different roles: chef, barmen, banqueting waiter, housekeeper and front of house assistant. “I also got different jobs but food and
service were always closest to my heart.” In June 1999, he returned to the food industry, taking over the leadership of KFC in Sandton City. Here, he was eventually promoted to Senior Management Trainer and was responsible for the training of over 2 700 employees in four provinces. His career went from strength to strength and in 2017 he decided it was time to spread his wings and pursue his dream of running his own restaurant. “I came across Calisto’s and knew this was where I was meant to be,” he said.
Up close and personal with Omesh Misra A family man… Omesh is a born-and-bred Durban boy! He relocated to Johannesburg in 1997 with his now wife, Roma, to grow their careers in the big city. He is currently living in Waverley, Johannesburg with his wife, Roma, and his children, Alisha (18), Shayur (15) and Zehaan (9). Thoughts on Bedfordview… “When I explored which area I wanted my restaurant to be in, I fell in love with Bedfordview! The area is bursting with diversity. I love the fact that my guests are from all walks of life and come from different backgrounds. We have built relationships with customers across cultural divides, many of whom are from Greek, Italian or Lebanese decent. One of my highlights is being able to create an experience for local South Africans who
are trying out our Portuguese meals and flavours for the first time. There are also many European foreigners living in the area – so our conversations are always interesting.” Career highlights… “During my tenure in my role at KFC as People Development Manager I trained and developed more than 200 staff members who progressed from managers to becoming area (regional) managers and some who even went on to become franchise partners. Knowing that I was part of their growth and seeing them thrive gave me a sense of fulfilment.” Lessons from the restaurant industry… “Appreciate those who give feedback as their feedback helps you to grow and SUCCESSFUL: Omesh Misra with his team. improve.”
Standing together for child protection The Edenvale Social Crime Prevention Unit, together with the Edenvale Community Policing Forum (ECPF), Edenvale Police Youth Desk and Edenvale Neighbourhood Watch recently joined hands in educating the public on matters related to Child Protection Week. Members handed out information pamphlets at Horwood’s Farm on 3 June, at the Horwood’s Farm Family Market.
A Walk Against Crime event, supporting Youth Day, will be held from the Edenvale Sports Grounds on 16 June, from 9am.
Enhance your public speaking skills The community is invited to attend the next meeting of the Village Toastmasters Club on Tuesday, 19 June. The meeting’s theme will be “Windy Road”. Here, theme-appropriate talks will be given in an impromptu speech section, and prepared speeches will be presented.
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There is a cover charge of R40 per person for entry, which includes tea and coffee. An additional dinner charge of R60 for dinner per person will be charged, should visitors want a sit down dinner of vegetables or salads and meat, and dessert. There is a vegetarian option available but this needs to be specifically booked.
Village Toastmasters meets on the third Tuesday of every month at Trinity Presbyterian Church, corner St David and Koster roads, Elma Park. For more information, contact Elaine Bonney, Public Relations Officer for the Village Toastmasters, on 083 542 3684 or visit facebook.com/ VillageToastmastersEdenvale
A culinary adventure! Bedfordview food extraordinaire, Omesh Misra, has shared one of his favourite recipes with us. Enjoy! Or as they say, ‘Bon Appetit!’
Fish Curry INGREDIENTS: 600g fish steak slices on bone (approximately three to four slices) Four ripened jam tomatoes – finelychopped 1 Tbsp Tamarind paste 1 Tbsp Hoisin sauce 1 Tbsp tomato paste 1 Tbsp garlic paste ¼ cup lemon juice 2 onions – finely-chopped 2 cloves 1 cinnamon stick (whole) 1 star aniseed (whole) 2 bay leaves - crushed Fresh chili – optional Mixed curry powder (chili powder, coriander power, jeera, fennel and turmeric) 2 Tbsp ‘Amina’s’ fish and prawn masala paste 1 Tbsp salt – or as per taste 1 Tbsp sugar Fresh coriander and fresh shallots (for garnish) ¼ cup oil Optional : Baby brinjal wedges (20 wedges)
METHOD: Ensure fish is drained and dry. Place on a baking tray. Marinade with lemon juice, Tamarind, Hoisin sauce and Amina fish masala paste. Bake fish for 10 Minutes at 150°C in prewarmed oven. Remove and set aside. Heat oil in a suitable heavy-base pot. Sauté onions. Add whole spices (cinnamon, cloves, star aniseed, and bay leaves) and chili and garlic paste. Add mixed curry powder. Stir to fry lightly without sticking. Add chopped tomato and tomato paste. Mix and allow to simmer for 10 minutes or until the mixture thickens. Add one litre of hot water. Add brinjal wedges (optional). Cover and leave to cook for 15 minutes on medium heat. Add salt and sugar. Remove brinjals and set aside. Remove cinnamon stick and aniseed. Using a hand blender, blitz tomato gravy until smooth. Add 300ml hot water. Add back brinjal wedges and place baked fish steaks into gravy. If there is any gravy from baked fish, you can add this to the mixture. Leave to simmer for 15 minutes. Sprinkle chopped coriander and shallots on top. Cover pot and remove from the stove. Serve after 30 minutes with Basmati rice. Chef’s comment: “I usually cook the fish curry in the morning and serve it for dinner. This allows th fish to soak in the flavours.”