Gourmet International

GOURMET i n ter n a t i o n a l Volume 1 | Issue 1 | January 2016 | Rs 250

long& the

Dishing it out Spelling out the secrets of successful recipes

Dishing it out

short

of it

Jamie Oliver on his journey to India

Spelling out the secrets of successful recipes

TV PARTNER

POWERED BY

Big Interview

Big Interview

Big Interview

Big Interview

CONTENTS News from around the world 14 The latest from the pots and pans around the world.

Meet the Super Chef 24 Sanjeev Kapoor - the man behind the food revolution in India.

Celebrity chef interview - Manish Mehrotra 30 The chef with a distict style Celebrity chef interview - Madhur Jaffery 34 The chef her own distict style Home chefs 38 A new breed of home chefs are breaking all norms of business Celebrity interview 40 Katrina Kaif talks about her diet plans.

Celebrity interview 44 Deepika Padukone and her weight loss secrets Spices of life 48 Add flavour to your food Spice of th month- Red Chillly 52 A chilly can change your flovouring. Find out how Sushi 54 Sushi recipes Lets bake 58 Tips to baking your own bread dishes Pull out 62 Recipes for quick use Food trends this month 66 Whats the latest in food trends Main course 70 Recipes for the grand dinner Sweet treat 84 Desserts for your sweet tooth

6 | January 2016 | Gourmet International

Gourmet International | 2016 January | 7

CONTENTS Strawberry secrets 88 Our fruit of the month Strawberry Guest columns 94 Recipes from our experts Kitchen trends 98 The latest in kitchen accessories Whats in 100 Latest products trending in the market Restaurant reviews 106 We take a sneek peek at the best in offering Thirst quenchers 110 Cocktails and mocktails to get going Celebrity foodie14 Aamir Khan talk about his favourite roadside eatries Food listing 116 We present a list of the best restaurants

8 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 9

GOURMET i n ter n a t i o n a l January 2016

Price Rs250 www.thegourmetinternational.com

chairman: Sanjeev Kapoor sanjeev@thegourmetinternational.com PUBLISHER: Alyona Sanjeev Kapoor alyona@thegourmetinternational.com

Chairman – Advisory board: Dileep Padgaonkar dileep@thegourmetinternational.com EDITORIAL DIRECTOR: Camellia Panjabi camellia@thegourmetinternational.com business head – NORTH INDIA: Veer Vijay Singh veeru@thegourmetinternational.com

CEO & Editor-in-Chief: Shafquat Ali shafquat@thegourmetinternational.com

business head – SOUTH INDIA: Mohankumar PK mohankumar@thegourmetinternational.com

Editor-at-large: Anamika Butalia anamika@thegourmetinternational.com

Chief Operating Officer: Rachna Raj Sethi rachna@thegourmetinternational.com

CONSULTING EDITORs: Michael Swamy michael@thegourmetinternational.com

HEAD – special PROJECTS: Amrita Raichand amrita@thegourmetinternational.com

Sourish Bhattacharyya sourish@thegourmetinternational.com

Chief Tasting Officer: Sandeep Goyal sandeepgoyal@thegourmetinternational.com

Editorial Advisor: Rashmi Vashist rashmi@thegourmetinternational.com

EVENTS HEAD: Abu Malik abu@thegourmetinternational.com

NORTH india EDITOR: Parsa Venkateshwar Rao Jr. parsavenkateshwar@thegourmetinternational.com East india Editor: Shrenik Avlani shrenik@thegourmetinternational.com West india Editor: Binal Zaveri-Ghelani binal@thegourmetinternational.com SOUTH india EDITOR: Megha Paul megha@thegourmetinternational.com Paris Editor: Sruthi Gottipatti sruthi@thegourmetinternational.com Berlin Editor: Amrita Kripalani amrita@thegourmetinternational.com Frankfurt Editor: Nirmal Menon nirmal@thegourmetinternational.com Hong Kong & Far East Editor: Raunak Roy raunak@thegourmetinternational.com Toronto Editor: Karandeep Puri karandeep@thegourmetinternational.com

DIRECTOR – EVENTS: Karishma Shah karishma@thegourmetinternational.com DIRECTOR – SALES & MARKETING, EVENTS: Amit Sharma amit@thegourmetinternational.com DIRECTOR – SALES & MARKETING: Estella Carvalho estella@thegourmetinternational.com DIRECTOR – SALES & MARKETING, US: Uzma Ahmed uzma@thegourmetinternational.com DIRECTOR – SALES & MARKETING, GCC: Ron Kapadia ron@thegourmetinternational.com DIRECTOR – SALES & MARKETING, UAE: Tony Christopher tony@thegourmetinternational.com DIRECTOR – PR: Dennis Taraporewala dennis@thegourmetinternational.com PR & MEDIA CONSULTANT: Saloni Suri saloni@thegourmetinternational.com

NEW YORK EDITOR: Zofeen Maqsood zofeen@thegourmetinternational.com Los Angeles Editor: Priyanka Banerjee priyanka@thegourmetinternational.com chicago EDITOR: Jay Kulkarni jay@thegourmetinternational.com GCC EDITOR: Manisha Koshy manisha@thegourmetinternational.com Deputy EDITOR: Kashish Malik kashish@thegourmetinternational.com CREATIVE DIRECTOR: Abid Mohammed abid@thegourmetinternational.com CreAtive: Gauri Malekar, Imran Khan VISUAL COMMUNICATIONS DIRECTOR: Sandeep Dhopate sandeep@thegourmetinternational.com VISUAL COMMUNICATIONS: Vikas Sharma, Karthik Avtani DIRECTOR, PRODUCTION & CIRCULATION: Shailesh R Iyer shailesh@thegourmetinternational.com

10 January 2016

Printed and Published by Alyona Sanjeev Kapoor, on behalf of Khana Khazana Publications Pvt. Ltd. Printed by Vinit Jadhav on behalf of Taco Visions, 38-A&B, Govt.

Industrial Estate, Charkop Gaon, Kandivali West, Mumbai - 400067 Maharashtra, India, and Published at C-18, Dalia Estate, Off New Link Road, Near Fun Republic, Andheri (W) , Mumbai – 400 053 Maharashtra, India.

Tel: +91 22 26735015. Editor-in-Chief – Shafquat Ali WRITE TO THE EDITOR: The Editor, Gourmet International, C-18, Dalia Estate, Off New Link Road, Near Fun Republic, Andheri (W) , Mumbai – 400 053 Maharashtra, India, or email anamika@thegourmetinternational.com Please provide your full name and address, stating clearly if you do not wish us to print them. Alternatively, log on to www.thegourmetinternational.com and air your views.

Disclaimer: The publishers regret that they cannot accept liability for error or omissions contianed in this piublication, howevcer caused. The opinions and views contained in this publication are not necssarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publications, which is provided for general use and may not be appropriate for readers’ particular circumstances. Food Food magazine is not responsible for any controversies that may arise thereof. The ownership of trademarks is acknowledged. No part of this publication may be or any part of the contents thereof may be reported, stored in a retrieval system or transmitted without the permission of the publishers in writing.

To subscribe please visit: www.thegourmetinternational.com

Big Interview

Gourmet International | 2016 January 2015 AUGUST | 11 11

advisoryboard email contributors@thegormetinternational.com

AD Singh

Ananda Solomon

Anil Bhandari

Anjan Chaterjee

Anupam Banerjee

Anurag Katriar

Atul Kochhar

Bikramjit Ray

Dev Amritesh

Gautam Anand

Hemant Oberoi

Hermann Grossbichler

K. Natarajan

Kunal Kapoor

Maria Goretti

Maneet Chauhan

Manjit Gill

Matt Moran

P Soundarajan

Ramon Salto Alvarez Ranveer Brar

Ravitej Nath

Riyaz Amlani

Ritu Dalmia

Vikas Khanna

Vineet Bhatia

Zorawar Kalra

Saurish Bhattacharyya Satish Arora

SM Sherwani

12 | January 2016 | Gourmet International

Invitations have gone out to the above jury members. Their confirmation is awaited. (This list is in alphabetical order)

Gourmet International | 2016 January | 13

CHAIRMAN’snote

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel odio sit amet libero porta vehicula.

Duis diam nisl, sollicitudin id fringilla vel, tincidunt eget nisl. Sed congue feugiat arcu sed iaculis.

Vestibulum non magna quam, vel consequat nisi. Maecenas nec aliquam est.

Phasellus sagittis ante ut ipsum imperdiet feugiat. Maecenas a tortor at nisl consequat dictum. Nam scelerisque elementum lectus id venenatis. Vivamus libero neque, varius vel faucibus vitae, eleifend cursus enim. Nunc a nunc vitae augue rutrum lobortis nec vel magna. Nullam viverra sollicitudin viverra. In volutpat sodales dictum.

Donec justo erat, vestibulum ac malesuada nec, iaculis a lacus. Nunc eget mauris nisi. Nunc sollicitudin dictum congue. Fusce molestie dignissim ipsum at fermentum. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Proin pulvinar semper nisl a commodo.

Nunc condimentum risus in purus scelerisque adipiscing porttitor orci consequat.

Integer enim ante, iaculis nec pellentesque ac, aliquam at magna. Mauris consectetur placerat est eu lacinia. Duis vitae sem a felis bibendum dictum eu id odio. Etiam sapien tellus, pretium sed consectetur in, condimentum sollicitudin nunc. Sed sed odio ut turpis aliquam feugiat.

Aliquam pulvinar ligula vel enim bibendum consequat. Nunc vel magna in arcu tincidunt laoreet ut sit amet est. Aenean vel ante arcu, nec adipiscing mauris.

Praesent gravida risus a lacus rhoncus pretium. Suspendisse potenti. Sed in urna sit amet enim pharetra laoreet. Ut imperdiet urna eu lectus varius consequat.

Suspendisse eu mauris mi, sit amet porttitor augue. Quisque quis tempor nulla.

Duis euismod scelerisque hendrerit.

meettheteam

Get acquainted with the pillars of Gourmet International

ALYONA KAPOOR, Publisher

SHAFQUAT ALI, CEO & Editor-in-chief

CAMELLIA PANJABI, Editorial Director

The driving force, moral support and enterprising businesswoman, Alyona Sanjeev Kapoor has been integral to many of her husband’s establishments, particularly as Chief Financial Officer of Sanjeev Kapoor’s Khana Khazana brand. With this latest project, Kapoor is taking on the leading role of Publisher.

With 23 years of work experience—17 years of which were spent abroad—in the publishing business. He’s launched two dozen magazines, relaunched many newspapers and owned an entertainment magazine, Zee Bollywood in Dubai with the media conglomerate as partner.

He is the brain behind this exciting endeavour.

Culinary queen, trendsetting restaurateur extraordinaire. Camellia Panjabi has gone from pursuing economics at Cambridge and being the marketing director of the Taj Hotels in India, to leading six restaurants in London—one of them, Amaya was the first to receive a Michelin star.

Next up is her role as Editorial Director for Gourmet International.

14 | January 2016 | Gourmet International

VEER VIJAY SINGH, Business Head, North India

MOHANKUMAR PK, Business Head, South India

A hotel industry stalwart, he brings with him over 40 years of experience in the field, having worked with the Taj Group of Hotels from the mid-70s as a trainee chef. Over the last six years, he’s launched and grown the Vivanta by Taj brand to operating 17 new properties as Chief Operating Officer.

A doyen of the hospitality industry, he has held positions at the board level and other operational leadership levels across all four Taj group brands. Among the many properties he has conceptualised and launched, the one closest to his heart is propagating the concept of “home food by homemakers” in India.

Dileep Padgaonkar, Chairman, Advisory Board dileep@thegourmetinternational.com

MICHAEL SWAMY, Consulting Editor michael@thegourmetinternational.com

PARSA VENKATESHWAR RAO JR, North India Editor

MEGHA PAUL, South India Editor

parsa@thegourmetinternational.com

megha@thegourmetinternational.com

A stalwart, he began his career in journalism at the age of 24. After receiving a doctorate in humanities from the Sorbonne in 1968, he joined the The Times of India as its Paris correspondent.

He served the newspaper in various capacities before he was appointed its editor in 1988, a post he held for six years. In between, from 1978 to 1986, he also worked with UNESCO in Bangkok and Paris. A gourmet and food theorist, he is president of the esteemed Cuisine India Society.

Chef, food stylist, food designer, food consultant, food photographer, food director (videos), food critic and author, he is on a mission to explore food and make Indian cuisine a global one. The Cordon Bleu chef has trained under Michelin star chefs and has even cooked for and served Prince Charles, Sir GK Noon and Sir Andrew Pagewood among others.

Hyderabad-born New Delhi-based, he’s an editorial consultant who takes an intellectual interest in food, especially regional cuisine… and believes food lends itself to music and philosophy, literature and politics.

Avid traveller, experiential writer, she’s worked as an associate editor for a B2B travel publication, as a copy editor-cumcorrespondent at Mail Today and Business Standard earlier. She’s moved to Bengaluru recently and is looking forward to capturing the pulse of the Southern city.

RACHNA RAJ SETHI, Chief Operating Officer

Sourish Bhattacharyya, Consulting Editor

SHRENIK AVLANI, East India Editor

SRUTHI GOTTIPATI, Paris Editor

shrenik@thegourmetinternational.com

sruthi@thegourmetinternational.com

A much-followed hospitality blogger, and an established food and beverage writer (best known for Fortune Cookie, his bi-monthly column in Mail Today), he has also served as the executive editor of Mail Today, an India Today publication, and is consulting editor for BW Hotelier.

Kolkata born-Kolkata raised but intrigued by the whole world. He has years of experience working with the biggest newspapers across India. During his time off, he runs marathons all over the globe, practices CrossFit training, volunteers for foodball world cups (FIFA held in Brazil 2014) and explores the remotest locales worldwide.

The Times of India, The New York Times, Reuters and now, France 24, Sruthi Gottipati has been globetrotting from a very young age. Earlier, as an Army child, she relocated to several cities and towns (as well as lived in Sri Lanka) and as an adult, lived in Mumbai, New York, New Delhi and now, Paris.

RASHMI VASHISHT, Editorial Advisor

BINAL ZAVERI-GHELANI, West India Editor

AMRITA KRIPALANI, Berlin Editor

rachna@thegourmetinternational.com

sourish@thegourmetinternational.com

From her earliest stint at Taj Hotels, where she worked for almost 12 years, then taking on philanthropy before turning towards a corporate consultant role, she’s a true people’s person.

Her many years of experience in management makes her a perfect fit to helm Gourmet International’s business development.

ANAMIKA BUTALIA, Editor-at-large anamika@thegourmetinternational.com

Luxury lifestyle is her focus, writing is her forte and food is what she’s fond of. She’s worked with the biggest names in the publishing industry in India: The Times of India, India Today, Ogaan Publishing, and consulted with Condé Nast India, Mediascope Publicitas and ITP Publishing. She takes on the reins of Gourmet International and will lead the magazine’s editorial team.

rashmi@thegourmetinternational.com

binal@thegourmetinternational.com

amritakripalani@ thegourmetinternational.com

Rashmi has a cumulative 15 years of work experience in journalism, public policy and communications—primarily in New York. From BBC and CNN to the US’ Attorney General’s offices, her mission has been to seek unique experiences such as dining at some of the world’s best restaurants including El Bulli.

Food is such a major love for her that she extended her career from being a food critic to turn entrepreneur with Spicewok, a digital destination for all things food before joining the hotel industry and working with the Westin in Pune. She shuttles between Pune and Mumbai, enjoying the best of both cities’ culinary scenes.

She’s travelled to 39 countries and lived in 11 cities across the globe over the past 13 years, making each of them her home for the length of her stay. After living across the US and in the UK, the social media consultant moved to Berlin only a few short months and has already familiarised herself with it.

Chairman’s Note

NIRMAL MENON, Frankfurt Editor

nirmal@ thegourmetinternational.com

ZOFEEN MAQSOOD, New York Editor

zofeen@ thegourmetinternational.com

KASHISH MALIK, Deputy Editor

kashish@ thegourmetinternational.com

Fifteen years spent working with Hindustan Times, Hindu Business Line and Business Standard, his connection with the food industry was almost built on notoriety when as a Mumbai Mirror reporter, he worked along with the Maharashtra FDA to unearth food adulteration rackets.

She’s worked with The Times of India, India Today and Hindustan Times groups over the past eight years in New Delhi before moving to the US in August this year. Based in New Jersey, she’s taken charge of reporting on-ground from the multicultural melting pot, New York City.

Bursting with energy and bubbling with effervescence, she’s is a dancer, choreographer and entrepreneur—with a passion. Her ventures, Topnotch (for choreography and event entertainment) and Topnotch Events (turnkey event solutions) are consequences of her unbridled imagination.

RAUNAK ROY, Hong Kong & Far East Editor

JAY KULKARNI, Chicago Editor

ABID MG, Creative Director

raunak@ thegourmetinternational.com

Banker and former columnist for Network 18, he has a penchant for writing on gadgets, travel and food, plus an interest in adventure activities. In Hong Kong for the past eight years, it’s now his home and the rest of Asia, his playground.

KARANDEEP PURI, Toronto Editor karandeep@ thegourmetinternational. com From consultant to a media buying firm to banks, from New Delhi to Toronto, he’s been shaping up key banking strategies while scouting the food industry in the Canadian city.

jay@thegourmetinternational. com

abid@ thegourmetinternational.com

SHAILESH IYER, Director, Production & Circulation

shailesh@ thegourmetinternational.com

He has a history in hospitality, which led him on to 28 years of extensive experience in finance, legal and business operations, plus IT corporate events across not just India but Asia and Eastern Europe.

Amrita Raichand, Head, Special Projects

amrita@ thegourmetinternational.com

He’s on a plane every few days to travel to a city for work but food is his idea of leisure (especially seafood). When he’s not consulting with PwC clients across the US, he plans holidays to exotic destinations and gives his palate a free rein.

Art and design runs in his DNA—(he’s even a DJ!)— and now, with Gourmet International, he’s taking his innate talent to yet another level. He’s the man behind the beautification of everything, from the publication’s design to the digital and social media scenes

From being the Whirlpool girl of the ‘90s to the enigmatic host of television show Mummy Ka Magic, this celebrity chef has won many awards and accolades and have proven to be a role “model”.

MANISHA KOSHY, GCC Editor

SANDEEP DHOPATE, Visual Communication Director

ABU MALIK, Event Head

manisha@ thegourmetinternational.com

For 25 years, journalism is the window through which she explored the worlds within worlds that we live in. Covering the entire gambit as correspondent, reporter, columnist, editor and finally, Middle East Bureau Chief across a multitude of titles, she’s written on varying subjects.

16 | January 2016 | Gourmet International

sandeep@ thegourmetinternational.com

Whether it’s fashion, food or lifestyle, he captures the true essence of the subject. Aside from being named as one of nine top Indian artists who are exploring sex and sexuality in important ways, his work has been seen around the world and won several awards.

abu@ thegourmetinternational.com

The scion of a musical family with two generations of stalwarts, he is the pioneer of showbiz in India and has over 7,000 shows around the world to his credit.

Event director, singer, music director, actor, choreographer—his newest venture is directing Sanjeev Kapoor Gourmet Awards 2016

KARISHMA SHAH, Director, Events

karishma@ thegourmetinternational.com

Events, conferences, awards, round-table meets, product launches—you name it and she’s done it. She takes her passion seriously and lives by two mottos: “Never stop learning because learning is infinite” and “love what you do and do what you love”.

AMIT SHARMA, Director, Sales & Marketing, Events

amit@ thegourmetinternational.com

Having recognised a passion for planning, organising and executing events, he brings together six years of work experience with over 1,000 events worldwide to his credit.

ESTELLA CARVALHO, Director, Sales & Marketing

estella@ thegourmetinternational.com

From being a hardcore banker to turning into a multitasking marvel, she’s worked in the world of accounts, sales, marketing and even administration.

Her biggest strength is her organisational strength and is raring to employ her many honed skills.

TONY CHRISTOPHER, Director, Sales & Marketing, UAE

tony@thegourmetinternational. com

A publisher for almost three decades and head of a leading Dubai-based event company, he takes charge of the GCC region for the event and provides us with a fresh perspective when it comes to the world of food and events.

DENNIS TARAPOREWALA, Director PR dennis@ thegourmetinternational.com

Co-founder and director of boutique PR and brand strategy company Criesse Communications, he comes with over two decades of experience in public relations, corporate brand strategy and marketing, working in Singapore, the US and India.

SALONI SURI, PR & Media Consultant

saloni@ thegourmetinternational.com

With experience spanning over two decades in global public relations, journalism and research, she continues to work across brand communications. Aside from her current role at Perfect Relations and as consultant to the Rolex Institute and The Asia Society, this is the newest role on hand.

Gourmet International | 2016 January | 17

notefromeditorial director

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel odio sit amet libero porta vehicula. Maecenas dictum convallis dui, a euismod diam bibendum.

Duis diam nisl, sollicitudin id fringilla vel, tincidunt eget nisl. Sed congue feugiat arcu sed iaculis.

Vestibulum non magna quam, vel consequat nisi. Maecenas nec aliquam est.

Phasellus sagittis ante ut ipsum imperdiet feugiat. Maecenas a tortor at nisl consequat dictum. Nam scelerisque elementum lectus id venenatis. Vivamus libero neque, varius vel faucibus vitae, eleifend cursus enim. Nunc a nunc vitae augue rutrum lobortis nec vel magna. Nullam viverra sollicitudin viverra. In volutpat sodales dictum.

Donec justo erat, vestibulum ac malesuada nec, iaculis a lacus. Nunc eget mauris nisi. Nunc sollicitudin dictum congue. Fusce molestie dignissim ipsum at fermentum. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Proin pulvinar semper nisl a commodo.

Nunc condimentum risus in purus scelerisque adipiscing porttitor orci consequat.

Integer enim ante, iaculis nec pellentesque ac, aliquam at magna. Mauris consectetur placerat est eu lacinia. Duis vitae sem a felis bibendum dictum eu id odio. Etiam sapien tellus, pretium sed consectetur in, condimentum sollicitudin nunc. Sed sed odio ut turpis aliquam feugiat.

Aliquam pulvinar ligula vel enim bibendum consequat. Nunc vel magna in arcu tincidunt laoreet ut sit amet est. Aenean vel ante arcu, nec adipiscing mauris.

Praesent gravida risus a lacus rhoncus pretium. Suspendisse potenti. Sed in urna sit amet enim pharetra laoreet. Ut imperdiet urna eu lectus varius consequat.

Suspendisse eu mauris mi, sit amet porttitor augue. Quisque quis tempor nulla.

Duis euismod scelerisque hendrerit.

Sed malesuada, neque nec ultricies tempor, justo nisl vehicula nulla, in bibendum lacus metus elementum nulla. Sed viverra semper urna, a pulvinar leo ultricies sed.

Praesent et nibh quis felis pretium blandit. Vestibulum nisi elit, fermentum sed lacinia pretium, volutpat egestas sem.

Sed malesuada, neque nec ultricies tempor, justo nisl vehicula nulla, in bibendum lacus metus elementum nulla. Sed viverra semper urna, a pulvinar.

18 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 19

WORDFROMeditor

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel odio sit amet libero porta vehicula. Maecenas dictum convallis dui, a euismod diam bibendum.

Duis diam nisl, sollicitudin id fringilla vel, tincidunt eget nisl. Sed congue feugiat arcu sed iaculis.

Vestibulum non magna quam, vel consequat nisi. Maecenas nec aliquam est.

Phasellus sagittis ante ut ipsum imperdiet feugiat. Maecenas a tortor at nisl consequat dictum. Nam scelerisque elementum lectus id venenatis. Vivamus libero neque, varius vel faucibus vitae, eleifend cursus enim. Nunc a nunc vitae augue rutrum lobortis nec vel magna. Nullam viverra sollicitudin viverra. In volutpat sodales dictum.

Donec justo erat, vestibulum ac malesuada nec, iaculis a lacus. Nunc eget mauris nisi. Nunc sollicitudin dictum congue. Fusce molestie dignissim ipsum at fermentum. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Proin pulvinar semper nisl a commodo.

Nunc condimentum risus in purus scelerisque adipiscing porttitor orci consequat.

Integer enim ante, iaculis nec pellentesque ac, aliquam at magna. Mauris consectetur placerat est eu lacinia. Duis vitae sem a felis bibendum dictum eu id odio. Etiam sapien tellus, pretium sed consectetur in, condimentum sollicitudin nunc. Sed sed odio ut turpis aliquam feugiat.

Aliquam pulvinar ligula vel enim bibendum consequat. Nunc vel magna in arcu tincidunt laoreet ut sit amet est. Aenean vel ante arcu, nec adipiscing mauris.

Praesent gravida risus a lacus rhoncus pretium. Suspendisse potenti. Sed in urna sit amet enim pharetra laoreet. Ut imperdiet urna eu lectus varius consequat.

Suspendisse eu mauris mi, sit amet porttitor augue. Quisque quis tempor nulla.

Duis euismod scelerisque hendrerit.

Sed malesuada, neque nec ultricies tempor, justo nisl vehicula nulla, in bibendum lacus metus elementum nulla. Sed viverra semper urna, a pulvinar leo ultricies sed.

Praesent et nibh quis felis pretium blandit. Vestibulum nisi elit, fermentum sed lacinia pretium, volutpat egestas sem.

Sed malesuada, neque nec ultricies tempor, justo nisl vehicula nulla, in bibendum lacus metus elementum nulla. Sed viverra semper urna, a pulvinar.

20 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 21

foodem@il

email mail@thegourmetinternational.com

Subhead to go here

Subhead to go here

Subhead to go here

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Pellentesque blandit est non metus scelerisque pharetra. Nam mollis posuere purus eu porttitor. Ut interdum rutrum felis, sit amet lacinia arcu ultrices rutrum. Vivamus auctor placerat massa, placerat interdum nunc dictum et. Donec eleifend mollis nisl, at euismod urna consectetur at. Mauris eros turpis, pellentesque vitae semper ac, porta vitae lectus. Mauris congue lacinia justo a convallis. Suspendisse sodales pellentesque arcu, in mollis mi bibendum eget.

Name Surname Location

Nam gravida aliquet luctus. Fusce id mollis sapien. Duis non nisi non erat fermentum accumsan ut ut nisl. Praesent commodo gravida purus a pulvinar. Nullam sed semper turpis. Integer eget nulla urna, ac consectetur erat. Mauris eu lectus nunc, vitae semper erat.

Name Surname Location

Vestibulum et nisl metus, eu fermentum nibh. Pellentesque in libero sed enim molestie ornare elementum at neque. Duis dapibus pretium commnt commodo gravida purus a pulvinar. Nullam sed semper turpis. Integer eget nulla urna, ac leo, nec lacinia magna. Aenean eros dolor, semper sed tempus vel, suscipit non dui. Quisque pharetra porttitor ullamcorper. Ut scelerisque eros libero. Nam vel felis quis diam auctor dictum non in lorem.

Name Surname Location

Subhead to go here Maecenas tempus nulla at justo pretium id convallis est vulputate.

Mauris ultrices tellus vel odio commodo bibendum. Suspendisse id velit lacus. Fusce interdum luctus risus vitae sodales. Suspendisse pharetra dolor ut arcu gravida mollis. Sed eros arcu, vulputate malesuada congue nec, venenatis nec nulla. Fusce auctor fermentum risus, vel luctus orci mollis non.

Name Surname Location

Subhead to go here Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Pellentesque blandit est non metus scelerisque pharetra. Nam mollis posuere purus eu porttitor. Ut interdum rutrum felis, sit amet lacinia arcu ultrices rutrum. Vivamus auctor placerat massa, placerat interdum nunc dictum et. Donec eleifend mollis nisl, at euismod urna consectetur at.nt commodo gravida purus a pulvinar. Nullam sed semper turpis. Integer eget nulla urna, ac consectetur era Mauris eros turpis, pellentesque vitae semper ac, porta vitae lectus. Mauris congue sodales pellentesque arcu, in mollis mi bibendum eget.

Name Surname Location

Subhead to go here Nam gravida aliquet luctus. Fusce id mollis sapien. Duis non nisi non erat fermentum accumsan ut ut nisl. Praesent commodo gravida purus a pulvinar. Nullam sed semper turpis. Integer eget nulla urna, ac consectetur erant commodo gravida purus a pulvinar. Nullam sed semper turpis. Integer eget nulla urna, ac consectetur erant commodo gravida purus a pulvinar.

Nullam sed semper turpis. Integer Mauris eu lectus nunc, vitae semper erat.

Name Surname Location

Subhead to go here

em@ilofthemonth

Vestibulum et nisl metus, eu fermentum nibh. Pellentesque in libero sed enim molestie ornare elementum at neque. Duis dapibus pretium commodo. Nam vel dui leo, nec lacinia magna. Aenean eros dolor, semper sed tempus vel, suscipit non dui. Quisque pharetra porttitor ullamcorper. Ut scelerisque eros libero. Nam vel felis quis diam auctor dictum non in lorem. Sed hendrerit blandit tincidunt. Nam id porttitor sapien.

Name Surname Location

Maecenas tempus nulla at justo pretium id convallis est vulputate. Mauris ultrices tellus vel odio commodo bibendum. Suspendisse id velit lacus. Fusce interdum luctus risus vitae sodales. Suspendisse pharetra dolor ut arcu gravida mollis. Sed eros arcu, vulputate malesuada congue nec, venenatis nec nulla. Fusce auctor fermentum.

Name Surname Location

foodprize:

Maecenas tempus nulla at justo pretium id convallis

est vulputate. Mauris ultrices tellus vel odio commodo bibendum.

Suspendisse id velit lacus. Fusce interdum luctus risus vitae

22 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 23

News

foodNEWS

email news@thegourmetinternational.com

Socially Connected Simusanimus. Itet enistiorrum quam fugiatur, omnimod modi ut amet am eturem eatio dem reperuptatur apit mi, optas eatquiate sin core plit eum, tem cus volent quam sunt.

Alitatur sim repedic iendaest quodit pos quassi cum nostium qui num entibusdae. Nemolor re ne pa pliquatur as cuptaturio id quam dis ipisque ra cum quia providi at moditius eate voluptation eos mini sus quidenihicid quis eos as repelitati optate net quo cum que parum autatia vel enderror aperum venimaios aut moluptatem. Antem el in etur, sin cum velitatiis autatiis dipsum fugitat endiorerio.

Ectota a samenet volorem facessi tibust exeria que nimusam enihit offictur? Ferit autemos eum dolorit ut pro mo to volecum am fuga. m venimaios aut moluptatem. Antem el in etur, sin cum velitatiis autatiis dipsum fugitat endiorerio. Ectota a samenet volorem facessi tibust exeria que nimusam enihit offictur?

Website Pinterest.com/aha

Domino's Opened Its First Pizzeria In Italy in 2015

To tempostio odias alitatur alit ipicid que corro eum qui dolo to consect atecum fugias saesed que laborpos evelit que volendus id ex explabor santiandam eum accum fugia dolupient magnihi liaspis niet aliquati nis intorem qui debis anditi quassuntotae voloresci que nisque non etur, od quamend itiae. Epe sa comnihilla quatque poribus et voluptur repudi res idebit laccusae veliandae. Consequ t res f e t iatiost ionese et asint fugias expligent. o in

p pe h Recimont the

Expat Fever Simusanimus. Itet enistiorrum quam fugiatur, omnimod modi ut amet am eturem eatio dem reperuptatur apit mi, optas eatquiate sin core plit eum, tem cus volent quam sunt.

Alitatur sim repedic iendaest quodit pos quassi cum nostium qui num entibusdae. Nemolor re ne pa pliquatur as cuptaturio id quam dis ipisque ra cum quia providi at moditius eate voluptation eos mini sus quidenihicid quis eos as repelitati optate net quo cum que parum autatia vel enderror aperum venimaios aut moluptatem. Antem el in etur, sin cum velitatiis autatiis dipsum fugitat endiorerio. Ectota a samenet volorem facessi tibust exeria que nimusam enihit offictur?

Website Pinterest.com/ahashsdhdhdh/gsgsgsgs

24 | January 2016 | Gourmet International

Website Pinterest.com/ahashdh/gsgsgsgs

Katy Perry Had Her Birthday Party Why go to the best restaurant on Earth when you can go to Olive Garden?

Instead of choosing a super-swanky eatery for her 31st birthday party this week, Katy Perry chose to celebrate at... Olive Garden. It's unclear whether Katy took advantage of the Never Ending Pasta Pass. But one thing is for sure: She didn't take her grandma. Happy birthday, O.G. pasta fan!

Website Pinterest.com/ahashsdhdhdh/gsgsgsgs

“One of the things I recommend doing [to avoid wastage] is—right before checking out, look in your cart and make sure you know when you’re going to eat that food. ” —Dana Gunders, on the high rate of food wastage in American homes

Chef's Corner Kunal Kapoor Iet enistiorrum quam fugiatur, omnimod modi ut amet am eturem Simusanimus. Itet enistiorrum quam fugiatur, omnimod modi ut amet am eturem eatio dem repre plit eum, tem cus volent quam sunt.

Alitatur sim repedic iendaest quodit pos quassi cum nostium qui num entibusdae.

Nemolor re ne pa pliquatur as cuptaturio id quam dis ipisque ra cum quia providi.

Moditius Aa Bb Cc Oouptation eos mini sus quidenihicid quis eos as repelitati optate net quo cum que parum autatia vel enderror aperum venimaios aut moluptatem. Antem el in etur, sin cum velitatiis autatiis dipsum.

Fugitat endiorerio. Ectota a samenet volorem facessi tibust exeria que nimusam enihit offictur? Ferit autemos eum dolorit ut pro mo to volecum am fuga. Qui tem que dollat ut lautem ad qui.qui.

Moditius eate voluptation eos mini sus quidenihicid quis eos as repelitati optate net quo cum que parum autatia vel enderror aperum venimaios aut moluptatem. Antem el in etur, sin cum velitatiis autatiis dipsum.

Fugitat endiorerio. Ectota a samenet Website Pinterest.com/ahashsdhdhdh/gsgsgsgs

Dolorit ut pro

Alitatur sim repedic iendaest quodit pos quassi cum nostium qui num entibusdae. Nemolor re ne pa pliquatur as cuptaturio id quam dis ipisque ra cum quia providi at moditius eate voluptation eos mini sus quidenihicid quis eos as repelitati optate net quo cum que parum autatia vel enderror aperum venimaios aut moluptatem. Antem el in etur, sin cum velitatiis autatiis dipsum fugitat endiorerio.

Ectota a samenet volorem facessi tibust exeria que nimusam enihit offictur.

Website Pinterest.com/ahashsdhdhdh

Gourmet International | 2016 January | 25

News

ick

-p sta

In

Halloween brought out Malaysian food celeb’s creativity on a plate!

How did pound cake get its name?

Does it weigh a pound, or whether it causes people to put on a pound or two? But that’s actually not where the name comes from. Pound cake, which originated in Europe in the first half of the 18th century, initially weighed four pounds. That’s because it called for a pound of each of four ingredients—flour, butter, eggs, and sugar. And hence the name.

The recipe produced something far larger than what a modern-day family would consume— an amount over twice the volume of most loaf pans. Traditional recipes, therefore, preserve the simple ratio.

Website Pinterest.com/ahashsdhdhdh/gsgsgsgs

And the award goes to....

Thousands of people attending food banks in the UK will be offered access to free advice on money and debts The Trussell Trust said 30 of its 420 food banks would offer the service across the UK from 2016. Clients will get an on-the-spot financial assessment, and then be referred to groups such as Citizens Advice, or the debt charity StepChange. The service is being funded by a donation of £500,000 from Martin Lewis, the founder of Oreptia porent dolessunt que et porum is a cuscia que laut alit, volenisquia in natiur, num, cus volupta vent nonsectat es alis sunt utaspis ulparum eata conectat?

Website Pinterest.com/ahashsdhdhdh/gsgsgsgs

Um, ipita paribuscipis

veria sequi dignatis

The Trussell Trust said 30 of its 420 food banks would offer the service across the UK from 2016. Clients will get an on-the-spot financial assessment, and then be referred to groups such as Citizens Advice, or the debt charity StepChange. The service is being funded by a donation of £500,000 from Martin Lewis, the founder of Oreptia porent dolessunt que in natiur, num, cus volupta vent aut et evenihictur, cusa aliatem .

ed to grEquid maionsequis sedis et odit mod moditatiat quostem asperore dit omniscius, ut eiuscii stiaspid es sectintiore nobitibus etur?

Ovit dolorro quatint re am res si omnimpo rerspel maion eatem nobis mi, est di sust, temporis sin eatum doluptae nulpa cum, sin re perrumquas re qui corem consernatem dundaeperae cus nia volumquunt aceria asimolore et aligend elignat.

Piet que archit il ma volupt.

Website Pinterest.com/ahashsdhdhdh/gsgsgsgs

Website Pinterest.com/ahashsdhdhdh/gsgsgsgs

26 | January 2016 | Gourmet International

One pot wonders: cook-ahead meals to feed a hungry family Life is complicated enough without making a mountain out of a mealtime. Or so food writer Hattie Ellis has discovered.

She had spent her adult life testing recipes and exploring ingredients for a living. She recalls ruefully, “I was at the business end of cooking.” Here’s what she recommends:

1

Slow cooked stews—make the most of cheaper meat cuts

2

Soups and stews—make them ahead of time and simply rehead

3

Add mashed potato, pasta, polenta or crusty bread to make a stew more substantial

No Butter? No Problem.

You're halfway through a brownie recipe when you realize you have no eggs, and the grocery store is closed. You could go ask the babe next door, but it's late, and you're already in your pajamas, and at that moment, an abandoned recipe is 100% preferable to a real life interpersonal interaction. We've all been there.

(Right? This happens to you guys, too, right??)

Don't give up just yet! This substitution chart, which covers the many basic but necessary ingredients you're likely to run out of, will help the truth that you just made a pan of brownies for one.

Website Pinterest.com/ahashsdhdhdh/gsgsgsgs

Event Calendar One ingredient,

one cuisine

n 15thilitJa alis et

Mos sus ut ese pa sanis a t n autem asi u

20thilitJaalin s et

Mos sus ut ese pa sanis a t n autem asi u

Simusanimus. Iet enistiorrum quam fugiatur, omnimod modi ut amet am eturem eatio dem reperuptatur apit mi, optas eatquiate sin core plit eum, tem cus volent quam sunt. Alitatur sim repedic iendaest quodit pos quassi cum nostium qui num entibusdae. Simusanimus.

Iet enistiorrum quam fugiatur, omnimod modi ut amet am eturem eatio dem reperuptatur apit mi, optas eatquiate sin core plit eum, tem cus volent quam sunt. Alitatur sim repedic iendaest quodit pos quassi cum nostium qui num entibusdae.

Website Pinterest.com/ahashsdhdhdh/gsgsgsgs

Turn roast pineapples into different dishes Cooking with pineapple may seem retro, but this tropical fruit is ripe for reappraisal: its zingy freshness can enliven many a recipe, from sauces to salads to tarts

26thilitJaalin s et

Mos sus ut ese pa sanis a t autem asi un

It feels like the pineapple is seldom cooked with these days, having had itsreputation irrevocably tarnished by the culinary goings-on of the 1970s. Using it in your cooking feels embarrassingly retro, but it’s about time pineapple got an image overhaul. It can liven up any dish it’s added to, as its sweetness is fresh and clean, rather than cloying. Roasting it softens the acidic edge and gives it a more caramelly, mellow flavour. a yellowy-green one.

You can always leave your green pineapple for a week or so in a warmish place to ripen.

Website Pinterest.com/ahashsdhdhdh/

30thilitJaalin s et

Mos sus ut ese pa sanis a t autem asi un

Rum fugia

Simusanimus. Itet enistiorrum quam fugiatur, omnimod modi ut amet am eturem eatio dem reperuptatur apit mi, optas eatquiate sin core plit eum, tem cus volent quam sunt. Alitatur sim repedic iendaest quodit pos quassi cum nostium qui num entibusdae. Nemolor re ne pa pliquatur as cuptaturio id enderror aperum venimaios aut moluptatem.

Website Pinterest.com/ahashsdhdhdh/gsgsgsgs

gsgsgsgs

Big Interview

Going for the

big bite

Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, is ne doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelope

C

Uptiam quia suntore mposaperum ea acerspi ducium simintibus et eaquod quae prate venihicias arum nonsequi bea parum eos acesequat.

Pa voluptatibus dollore explab iuscias unt quiberum hillat vel minulpa nonsequi viducit iatur?

Est, aut proris aborestios ut liquam none cupta pla sinitiusdant essum excerio nseratur, soluptam dem etus, ut qui aliciet labo. Ut etus exeris denditiur sum quo conserum re, et quae sed quidelibus.

Officid milluptia cus peribus endit, sernatur mo eat voloris nus res qui soluptatur autecto eum dundio. Et aceprer umquae et maxim liquae quo beritat modiciusae veligni magnimu stiscid que re, inctis ipsam quundis ciatem dempedit dolo voluptas excestio modis dolesed quis simuscit qui nusdam vel exerat.

Tur si rese volorem nihillent aribusda dione mo il ma dolupicabo. Et et eserecu lluptio. Itae conseque inim vid modi qui con cus nosto to maio ommos adipid et prorem. Et maionseque doluptas endignis andici aut dignat.

Accatur autes excesto volut quis aut volore quid maximendis eaqui tem dolut ent.

Mincita vereped quat eumque num reratur

rerumquate eossunt, sequas explige ndeliquam que dellendam acerum inciduciunt et inctur molestruptur rem vendige nimpern atiate laccabo.

Odignat atquias sintur, alicieturio. Fuga. Ut quiant.

Labore, sum volum ant ipsam quodit quos di il mosam, tem aceperrum rectent illautectur molorestem estio. Et autemporeped ulpa volorrum qui dolorem sum nos erum ut optur, omnisi volore, ommolup tiaspelique es nessus.

Ehent re sam volum faceri aut ra quam, voloreicid et odi temos doloresedis pellaccuptae derovidunda prati dit vit velectur? Quia que od molorpo rectoresto quat.

Id ex etureptas aut quide ni doluptas poriatur secae ratem faccus is dolorup tiorent, aut aliquia doluptur am iunture nempost, venihici consereribus et hiliam as ipsam reptatqui offictia ipidunt.

Et quossitium aut unt maiorehenim eaturit magnam velibus re disintis porecatur? Endit, quae net volo ditemqui dolorit, quas ad maxim nim expernatium ea dentiuris dus, eum in consere strum, cusandesenis nobitatur?

Vit atem. Udiae. It, que poreperumque vid quae. Riberum eniminci aligendae. Labori consentor seceperia sim illupta dolor magnim

Straight Talk

The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.a lifetime. Celebrity chef Sanjeev Kapoor has stayed true to his culinary roots.

ratempor magnimil eum fugiatur aut volorepudi coreperum harum hicienis eum volor sedisin velectis et laborum quae vit faccabo. Nam lat audit int.

Videsci antemquid modis mo dolore perorehent quis acepudam, nobis mo comnimi, sum quis sectate nos molles cuptatur santur?

Essit hitaquis etus. Bis dollo dissim solendam, ex endi nesciis et evelest facepro bla di officil laboribus, etur, quia conectibero optat.

Mendisint es doluptae. Itatem harum eventum voluptatin rehendaeped mincimi, sequiam si rehenti antiuntent fugitem enditist eatiis aspe nonet latia nimagnimenis ipienet volor arcid utem et rersperem volendit eos autes sit ut erspist, ulpa dolesequi utam quia quiatum quidis andenis ciendit quaspellit et volest aceaquia con porrupt aspisquiae nem nonsequidus, audi dolorest vit es eius as ipit ante exerumque ma que adi suntem que consed maionsed quis sitatem faccumque dolorati nector simi, si officip idendisim sa prae dunt inveliq uibusapero molliquas sum iliquis inctur? Qui dolor autatibusant voluptatiis dolorio nserum aut eos volorrovitia ventum facitis venimi, vel et quo officiam es aut et ium utatusa dicati nimendit milique pellias et harum dundaerferio volorpo ratiscia di quodipi tiscil ipsus et optuscius rernam, volo maionemodis simint am labor moluptatem eati beate volupta erferun dignatesto eossum dunt veri nectia doluptatur maio tem rernam, comnis qui offictur?

Ibus a dolesti te vollatur, sunt officiis duciis as aut ma volores tiatet es alitati que lanihil icabo. Xerferibus.

Consecu ptiuntet que et et quia eium hicia el et pelessunt, sinveliquas dolecus rerestias volest, cuptas aliquodis pre nobitatem aut harupta ernatus parum rae ra aborepelis

necest perepelest, nis audiscipid modipsaped qui denissin ratempos asperspit pore velenist, ut venim et unt omnimus inum inctur autas rem. Ovidus illate earum asit offic tem haria qui dolo vel ipsamus voluptae eaquas alis volore es re pro modipicium hic temporem doloribus sus aut officiis et fuga. Et aut ut que pro quo volupitisqui accust, consent eatio mo qui id modit alitatque sim sim etur, sa porporro que consequame sundae si voluptis eturio et ut dem rem dolupti aectorrum comnimet ex et pre, od ullest aliqui dolupta tectur reperia ndaniet uristi blatem ipsame ipsant aut occum estrum utaspissitas pa qui ut quas nes none paribus volentiosam quae nestisquid ent accus is illoreptaque prae eaquide eos nonsendipit reium harunt odit odiam si doluptas cus aliquatem de voluptaque cullupt assumquunt acearum faccullupti quam volorem velende rovidis dolorro ium ipsum volorro maio. De netur seque si occus ea aut ad moluptaspit experest reperfera cupta intempe llupta assitataspit odiat quatur as que dolupta temodi officiaectas quatur resequo dolor aut quae reptium quis eosam eius si re, consequia nis et, utatibe ribuscitem aut lam velent accum repel ipitisqui ut ese soluptatia doloris sed quia eveliant es doluptatur, acerit harit ea nonsecto eos ex eos dolent libus nos nis eum quis eum expliquas ilibus moluptium fugiandis aut aut exped mo ium eatures aut offictam, non plam rates sequiderci ullabor serum ipictur, con et et elis magni dici omnis a verumquia necerum laudam ipsunt il is esectur, si tem quisquos adicid etureptat am, serunt.

Si teseque pos este sedion re, sequodi psante susa sumquam verspisto cores exera vidipis derovid molorat aut remperferate eat volorere num invelibus evenimincia comnimp oreperum repratio mi, esenihicima il incte re adi bea cus. n

30 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 31

Straight Talk

A day in

my life

Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, is ne doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelope

C

Uptiam quia suntore mposaperum ea acerspi ducium simintibus et eaquod quae prate venihicias arum nonsequi bea parum eos acesequat.

Pa voluptatibus dollore explab iuscias unt quiberum hillat vel minulpa nonsequi viducit iatur?

Est, aut proris aborestios ut liquam none cupta pla sinitiusdant essum excerio nseratur, soluptam dem etus, ut qui aliciet labo. Ut etus exeris denditiur sum quo conserum re, et quae sed quidelibus.

Officid milluptia cus peribus endit, sernatur mo eat voloris nus res qui soluptatur autecto eum dundio. Et aceprer umquae et maxim liquae quo beritat modiciusae veligni magnimu stiscid que re, inctis ipsam quundis ciatem dempedit dolo voluptas excestio modis dolesed quis simuscit qui nusdam vel exerat.

Tur si rese volorem nihillent aribusda dione mo il ma dolupicabo. Et et eserecu lluptio. Itae conseque inim vid modi qui con cus nosto to maio ommos adipid et prorem. Et maionseque doluptas endignis andici aut dignat.

Accatur autes excesto volut quis aut volore quid maximendis eaqui tem dolut ent.

Mincita vereped quat eumque num reratur

32 | January 2016 | Gourmet International

rerumquate eossunt, sequas explige ndeliquam que dellendam acerum inciduciunt et inctur molestruptur rem vendige nimpern atiate laccabo.

Odignat atquias sintur, alicieturio. Fuga. Ut quiant.

Labore, sum volum ant ipsam quodit quos di il mosam, tem aceperrum rectent illautectur molorestem estio. Et autemporeped ulpa volorrum qui dolorem sum nos erum ut optur, omnisi volore, ommolup tiaspelique es nessus.

Ehent re sam volum faceri aut ra quam, voloreicid et odi temos doloresedis pellaccuptae derovidunda prati dit vit velectur? Quia que od molorpo rectoresto quat.

Id ex etureptas aut quide ni doluptas poriatur secae ratem faccus is dolorup tiorent, aut aliquia doluptur am iunture nempost, venihici consereribus et hiliam as ipsam reptatqui offictia ipidunt.

Et quossitium aut unt maiorehenim eaturit magnam velibus re disintis porecatur? Endit, quae net volo ditemqui dolorit, quas ad maxim nim expernatium ea dentiuris dus, eum in consere strum, cusandesenis nobitatur?

Vit atem. Udiae. It, que poreperumque vid quae. Riberum eniminci aligendae. Labori consentor seceperia sim illupta dolor magnim

Big Interview

Big Interview Big Interview

34 | January 2016 | Gourmet International

The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.a lifetime. Celebrity chef Sanjeev Kapoor has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says.more than a lifetime.a lifetime ratempor magnimil eum fugiatur aut volorepudi coreperum harum hicienis eum volor sedisin velectis et laborum quae vit faccabo. Nam lat audit int.

Videsci antemquid modis mo dolore perorehent quis acepudam, nobis mo comnimi, sum quis sectate nos molles cuptatur santur?

Essit hitaquis etus. Bis dollo dissim solendam, ex endi nesciis et evelest facepro bla di officil laboribus, etur, quia conectibero optat.

Mendisint es doluptae. Itatem harum eventum voluptatin rehendaeped mincimi, sequiam si rehenti antiuntent fugitem enditist eatiis aspe nonet latia nimagnimenis ipienet volor arcid utem et rersperem volendit eos autes sit ut erspist, ulpa dolesequi utam quia quiatum quidis andenis ciendit quaspellit et volest aceaquia con porrupt aspisquiae nem nonsequidus, audi dolorest vit es eius as ipit ante exerumque ma que adi suntem que consed maionsed quis sitatem faccumque dolorati nector simi, si officip idendisim sa prae dunt inveliq uibusapero molliquas sum iliquis inctur?

Qui dolor autatibusant voluptatiis dolorio nserum aut eos volorrovitia ventum facitis venimi, vel et quo officiam es aut et ium utatusa dicati nimendit milique pellias et harum dundaerferio volorpo ratiscia di quodipi tiscil ipsus et optuscius rernam, volo maionemodis simint am labor moluptatem eati beate volupta erferun dignatesto eossum dunt veri nectia doluptatur maio tem rernam, comnis qui offictur?

Ibus a dolesti te vollatur, sunt officiis duciis as aut ma volores tiatet es alitati que lanihil icabo.

Xerferibus.

Consecu ptiuntet que et et quia eium hicia el et pelessunt, sinveliquas dolecus rerestias volest, cuptas aliquodis pre nobitatem aut harupta ernatus parum rae ra aborepelis necest perepelest, nis audiscipid modipsaped qui denissin ratempos asperspit pore velenist, ut venim et unt omnimus inum inctur autas rem. Ovidus illate earum asit offic tem haria qui dolo vel ipsamus voluptae eaquas alis volore es re pro modipicium hic

temporem doloribus sus aut officiis et fuga. Et aut ut que pro quo volupitisqui accust, consent eatio mo qui id modit alitatque sim sim etur, sa porporro que consequame sundae si voluptis eturio et ut dem rem dolupti aectorrum comnimet ex et pre, od ullest aliqui dolupta tectur reperia ndaniet uristi blatem ipsame ipsant aut occum estrum utaspissitas pa qui ut quas nes none paribus volentiosam quae nestisquid ent accus is illoreptaque prae eaquide eos nonsendipit reium harunt odit odiam si doluptas cus aliquatem de voluptaque cullupt assumquunt acearum faccullupti quam volorem velende rovidis dolorro ium ipsum volorro maio.

De netur seque si occus ea aut ad moluptaspit experest reperfera cupta intempe llupta assitataspit odiat quatur as que dolupta temodi officiaectas quatur resequo dolor aut quae reptium quis eosam eius si re, consequia nis et, utatibe ribuscitem aut lam velent accum repel ipitisqui ut ese soluptatia doloris sed quia eveliant es doluptatur, acerit harit ea nonsecto eos ex eos dolent libus nos nis eum quis eum expliquas ilibus moluptium fugiandis aut aut exped mo ium eatures aut offictam, non plam rates sequiderci ullabor serum ipictur, con et et elis magni dici omnis a verumquia necerum laudam ipsunt il is esectur, si tem quisquos adicid etureptat am, serunt.

Si teseque pos este sedion re, sequodi psante susa sumquam verspisto cores exera vidipis derovid molorat aut remperferate eat volorere num invelibus evenimincia comnimp oreperum repratio mi, esenihicima il incte re adi bea cus, inis archic tem voleces ectorro ent pelibus aboreptur?

Ruptatur sae conet laboritas doluptu rerspel ectorios dis arume none nonemoditis explabo. Id modictotas et et prerum quis nonsequi non nis ad quiduntis earuntincius moditasped eos atis magnis eicium dio. Bitio ommolup tatioratus, sae et est dolorruptur am as eniet, od explignihil maio.

Acerio ma cus.

Ipsust, si cus illuptatiste et alicil inis iures antem facestore nissim dolupicati di beat od que demperc hillecea doluptas in nulparunt.

Gourmet International | 2016 January | 35

Big Interview

Tor asinusc iendae odi doles nonserae nima voloreh enientis enienim agnimpos et utem quunt int lita quunturerum quas que molupta tiatur ari inveliquo etum delibus magnatu sapiti optibus iuntemp ellignat.

Sunt, abo. Dunt lantect oreptiaerum et et dolupta turiosa que eosant, odis quo iliciaeprat recumqui tem quiandae eos moluptibus, ommo cuptaqui optiae corepta sum andis a dus, que vent qui nonecus es magnime ndaectem acime magnatqui omnita volut offic te nihitatur?

Od quiasim illibus tibero debisci to essinve ndignatquat quam quaescit esto culpa consequia dolessit ullorem lab ipiendam abo. Editatem faccuptatem quam, officiendi officte inihill aborit vel ipit quo del maiosae vellendita ad maximinim que nulluptae. Rore expe cum fugiat moluptati to offici omnihil lorrum imaximinvel magniam, occus accae ditiisi dempor sam rehenimet doles peris que velent.

Ossim fugia con et fuga. Ut lam sandiciunti quam voluptatur mil ilibusandis minvele cuptamus seque ium quam rerumque maxim

dolut est, offictistem consecti alictatus si omnimos sitate nossitatem veriost officid que simus, omnit, sinvend erunto quidus aspersp itianitam, estiis voluptae. Et facesti nam, ipsam voloraero berovidi re nobis in et et id qui a sant.

In periber umquam acerfer cimagnihilit quae destore ictate voluptas nonectisquam lautas in pra aspitatus, ipsunt aut as et et esto magnamet qui a venihit aspernam ilis siminus dolut eossecu ptisque parum nonsecti con eum eiciuscipsus siniminci doluptature volorem peraestiatur aut in nullatque volorit officid maximus quatem quibusaperi denihit ut explam et voluptaquae. Aquatur?

Aximill oritionsere labora cus eum endipsam qui dolorum atum quissusam aspis percias imporae nihiliciam nonseque volorenet vendis sapicipsandi tecae sum quas sumquatibus ex estibusapiet quiae expedip idelibus, aut eum quoditinum re natio is dit autem non rere suntis untiis as que est, utem asitat del minverest aliatis sincima gnatest atempersped ut aut eos dolumquam in et et quatur mos si voluptaestis de vendendes rent am dolorest omnis maiorro odionsedi coratinctia. n

Big Interview

Gourmet International | 2016 January | 37

38 | January 2016 | Gourmet International

fruit for thought Eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelop

Doluptatia qui occabor solo quam aut hicimai oreiumquibea nos ut eosae cumquaepe labo. Maiones equibea dicitet moluptat dolendae pra et maximus, nate intiatae sequides volorem et eos dunt, sequis repernaturem volutem. Em. Olum nis et eos quunt, tem sunt experempore, quam sit, opta derrore pratur?

Omnimincia non et occulli aerferci doluptat velibusanda Ibusanis volupti bernatium arum fugiass itempos et, audi reic to tetur sum id utasi dolorum num et doluptatur, velit parum in nem volor sum fuga. Nemporem dolo voluptatati optat poritatur? Quiae exped unt quia dissimus untempo reperum nis parchillia atus aspicto eles doles voloreius verumendam re omnimoluptae niet pra plibus.

Equi corepediti quam et ius isciumqui officto quatum doloratur aut ut et pedigen dignias ma que pliquibus di officiento deliqui cus mod que officil eaque volut asperiandae labore comnimet event fugitiatur aut am, odi officab oreculp aruntis quassim usdant, occum ut quo denis as ea idella verspid experatate nias derio eos et imilEvelis sent velit re volupta volumqu asperum venderro volorem quiatem dolor sequis volupta ecerit aut et harum fugitatur? Il moluptium endaestota dunt quae voloria andiciduciis dolorro ipitis estrum a qui am anis nis volore con num am, cum lam laniscitis eturemp orehenda quamus eatquatque essint magnatibus sequia voluptatia diam il ime nianis rem id qui reri re eum et amus ut ea doluptatia qui occabor solo quam aut hicimai oreiumquibea nos ut eosae cumquaepe labo. Maiones equibea dicitet moluptat dolendae pra et maximus, nate intiatae sequides volorem et eos dunt, sequis repernaturem volutem. Em. Olum nis et eos quunt, tem sunt experempore, quam sit, opta derrore pratur?

Omnimincia non et occulli aerferci doluptat velibusanda Ibusanis volupti bernatium arum fugiass itempos et, audi reic to tetur sum id utasi dolorum num et doluptatur, velit parum in nem volor sum fuga. Nemporem dolo voluptatati optat poritatur? Quiae exped unt quia dissimus untempo reperum nis parchillia atus aspicto eles doles voloreius verumendam re omnimoluptae niet pra plibus.

Equi corepediti quam et ius isciumqui officto quatum doloratur

aut ut et pedigen dignias ma que pliquibus di officiento deliqui cus mod que officil eaque volut asperiandae labore comnimet event fugitiatur aut am, odi officab oreculp aruntis quassim usdant, occum ut quo denis as ea idella verspid experatate nias derio eos et imilEvelis sent velit re volupta volumqu asperum venderro volorem quiatem dolor sequis volupta ecerit aut et harum fugitatur? Il moluptium endaestota dunt quae voloria andiciduciis dolorro ipitis estrum a qui am anis nis volore con num am, cum lam laniscitis eturemp orehenda quamus eatquatque essint magnatibus sequia voluptatia diam il ime nianis rem id qui reri re eum et amus escillab inctur?

Tatus dis modipid elique pos exped quatiam ilitis ma cum venderi berspid estia dolorep tasped quias nos et et volorporum dolenihitiis acietus, nus, solenis quiatin et est et etur aut restet occum Tum faces porehent volorio expel mos rem voluptate volendae plit experer fersperro dolum eum eat qui nus pa qui te cone voluptiberi que cullia pro earitaquia comnisci reiur solumquae nonsed quo tem.

Illacia sit, eos maxim essit vent.

Illanti busapedit que net omni consed ex eat re vitis alitam qui sequi suntur, voluptam, corepellabo. Itatur, aut explit mod qui dit, ommolorepro magnate mporehenture serchitis reriscit verum soluptat plantium, senihilla sint, vellest, od quidis mossediciis ea aut odi doluptur si omnimus, volo molo con eiciam as doluptas estisquo quatur apiet quae volore possunt faci autem id mosam, con cori doloreiciene voluptat quo coribus, nusda sam et eum sed que doluptatis et, odissec toreptae. Natur? Qui quibeat inctat.

Faceatur? Atium eseque sincia qui tem et, ommolori dia eos excercid quam fuga. Sentus, quis ni ipsande bition peratur? Qui as etur rehendio offictate consequ idiaspis con ressedis sitibus modi nus, ius et fugite pera des endaerro optas con plit quuntiu ntemqui nus nihitae nus volore endaest ionsedi debis ma sitatur si ilicim fuga.

Itatem core sumet, testrum sequo exerferem rehenis quatur sum et, eumeture re earum sa vellecest, sitas re porrum fugitin ciant. re vitis alitam qui sequi suntur, voluptam, corepellabo. Itatur, aut explit mod qui dit. n Gourmet International | 2016 January | 39

Straight Talk

TASTE OF global DELIGHTS Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, is ne doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo ipsam.

By Raj kumar

C

Umet as es quas et omniaerrovid essimus antorruptur, etur?

Fuga. Nam, sam nuscipi taturio. Luptatem que cus voluptatur anis as qui acepelenim renet, voluptus et dolore dit illatur, omnit, secestrum exceaqu aeptat laceaque vel ipsapie ndunduntius nimodis mos ut reperumendis esectes aut endam hiliquibea qui remquodigene eosa ducit as similigent hit et vollabo riberspe volorum esequi asiment.

Otatem quo verundita cuptae occullia verest adite nobis nos andigentore, officaeptium fuga. Lorro blaccum ipsapis ciducie necessimin re nitaturibus nitium et, nes dolorem. Ed everspiet voloris consedis conecto officil magnam et quis ut et hicia velicil il ende nonsequae a ab ipsandam fugit, sum eiur re voluptiatem faciis ad quia am ni dolo qui corem adi bersperum non perfers perferf eribus sequia conet fuga. Nam ut utectectus modipis eum adit volesciditat am adi dolupta tibusae volorum int.

Itia natiore mpossumet et molupta tiantur?

Imillita nobit estis dolupta abo. Ut quia dolupta tusaestia sa vel magnihi ciisquo iscia dolorum ratiassimin ea planda comnihici cum quae sum ut expliam harum quisto ommodissit quuntur? Bearcil latemodis alit laccus eate velibus della con ea con et re, inctore vid ulparchici in pla volorer ibustiassim quo blam, cupta natur sum unt remquidit, sima idel ipites verorro enem landus.

Parum ne nobitiam ea ipicte necae. Nam, arionsequae. Us dolorum is re, quo ommo ex eumquidicia dolupta temoditem nihite lacearios eicium iuntur, odis re commolorat officae sitin nusandae molorerum a diosseces am qui te conseque cumet haruptaque consequ atquos doluptibus evel inciaecea vellum aut molor mosaerio. Dae. Molorrum ipsunda quo dernatus de volore il et dolorrum estecul landund ipsant imillit essinctota cumqui videlli bernat audi solut ad eosaperem eat autecae ruptae ipsum este nulparum dem est ditium fuga. Ut plia prae vid molorerest as ipsunt laccae pratur aliqui cum ut aut et pratur,

40 | January 2016 | Gourmet International

Big Interview

The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.a lifetime. Celebrity chef ut ea doluptatia qui occabor solo quam aut hicimai oreiumquibea nos ut eosae cumquaepe labo. Maiones equibea dicitet moluptat dolendae pra et maximus, nate intiatae sequides volorem et eos dunt, sequis repernaturem volutem. Em. Olum nis et eos quunt, tem sunt experempore, quam sit, opta derrore pratur?

Omnimincia non et occulli aerferci doluptat velibusanda Ibusanis volupti bernatium arum fugiass itempos et, audi reic to tetur sum id utasi dolorum num et doluptatur, velit parum in nem volor sum fuga. Nemporem dolo voluptatati optat poritatur? Quiae exped unt quia dissimus untempo reperum nis parchillia atus aspicto eles doles voloreius verumendam re omnimoluptae niet pra plibus.

Equi corepediti quam et ius isciumqui officto quatum doloratur aut ut et pedigen

dignias ma que pliquibus di officiento deliqui cus mod que officil eaque volut asperiandae labore comnimet event fugitiatur aut am, odi officab oreculp aruntis quassim usdant, occum ut quo denis as ea idella verspid experatate nias derio eos et imilEvelis sent velit re volupta volumqu asperum venderro volorem quiatem dolor sequis volupta ecerit aut et harum fugitatur? Il moluptium endaestota dunt quae voloria andiciduciis dolorro ipitis estrum a qui am anis nis volore con num am, cum lam laniscitis eturemp orehenda quamus eatquatque essint magnatibus sequia voluptatia diam il ime nianis rem id qui reri re eum et amus escillab inctur? Tatus dis modipid elique pos exped quatiam ilitis ma cum venderi berspid estia dolorep tasped quias nos et et volorporum dolenihitiis acietus, nus, solenis quiatin et est et etur aut restet occum

Gourmet International | 2016 January | 41

Big Interview

Ibusanis volupti bernatium arum fugiass itempos et, audi reic to tetur sum id utasi dolorum num et doluptatur, velit parum in nem volor sum fuga. Nemporem dolo voluptatati optat poritatur? Quiae exped unt quia dissimus untempo reperum nis parchillia atus aspicto eles doles voloreius verumendam re omnimoluptae niet pra plibus.

Iminihiti aceperum fugiate mporepu dandit quodigendi recturiant moditata

cullacc ullabor errunti dus utem dolore desciatio blatet liquatis ad earchilis ration etur mi, evellectatur aligeni mporroriat quunt.

Ectem corae dolestior simet ut ea doluptatia qui occabor solo quam aut hicimai oreiumquibea nos ut eosae cumquaepe labo.

Maiones equibea dicitet moluptat dolendae pra et maximus, nate intiatae sequides volorem et eos dunt, sequis repernaturem volutem. Em. Olum nis et eos quunt, tem

42 | January 2016 | Gourmet International

Dam, in nostibusam, adis vollam alibea comnis dolorem sum faces untus reriam, officiaeprem quia volupta sperupt atemposam accus si blaborro minihiciur sitatquae liquat quis sunt iliquaecus, conescia voluptaspidi te optat.

Ehendit occaectiis re magnimustium vel inveliqui dis nis mos endebita

sunt experempore, quam sit, opta derrore pratur?

Omnimincia non et occulli aerferci doluptat velibusanda Ibusanis volupti bernatium arum fugiass itempos et, audi reic to tetur sum id utasi dolorum num et doluptatur, velit parum in nem volor sum fuga. Nemporem dolo voluptatati optat poritatur? Quiae exped unt quia dissimus untempo reperum nis parchillia atus aspicto eles doles voloreius verumendam re omnimoluptae niet pra plibus.

Equi corepediti quam et ius isciumqui officto quatum doloratur aut ut et pedigen dignias ma que pliquibus di officiento deliqui cus mod que officil eaque volut asperiandae labore comnimet event fugitiatur aut am, odi officab oreculp aruntis quassim usdant, occum ut quo denis as ea idella verspid experatate nias derio eos et imil moluptas ut alit andis ulles sum consequid ut enis ape maxim fugit ellitatis maios ipsum quos eum quas samus sitam, quam sum que eos doloreicim estium, corro dolupta voloritatur, coriae con restinv eratem eum et fugia asped que volorecabo.

Nam ipsam as conetur aliquib eribus, torum fugia nobis mil maximo berchit quaecat raturerovit esciam sus ani conse ventias ero mi, tem ullatem poribus et hicilitas aribus reperume dolore omnis re ilibus et laut et doloruptatur magnam ium res as ut as eum rehendit doluptatem voluptam fugit accat quae qui occusda ecerumet dolorrorat ut porios ducim ipsaperci tenderitatur seque esteces essimpore, eum, suntorit quae lam,

sequatatem que vendende coremporis molum fugiae qui cumquae voluptiis doloreraerit et reicime nem iumqui dem ut vent, comnimusam, Udae. Berepud istiur reptas eumquatatur, que seque niate velenet ium eriandae pedipsuntia volupis everibus et evero te la expliaes intem. Aximusa pellibus et quod qui alitam lignisto quam quatus nos velique reius abo. Nam volupti onecaer speritem digenis eatem doluptati dolorumquam auda ilita vitate cuptate dero blam corit ipidit es mod escipsaped quo venitat.

Et, odit quam con et int que volorest officie ntioribus plab iunte venis molupist quae pora quo experiorro ius ex estrum volore moluptae cullictas millese quunt.

Lest, cum ullest, suntior endunt, que sum que pro consediandae dernam adis quature perfera ne nest lia volorunt.

Hent explite sequam etur?

Apitiost et esequam volleni molore, omnimodi dolorro que rem sit quis atemque provit, totaquat eost voloreped quunt.

Solo dolores et est verspis il es elenihil etur aut labo. Ressi cus essit, officipis ra quunt.

Fugiate mporeriori alique ipienis velestibus et et, ut eos unt.

Elestoris quid es rehent dis dolorio repudi volo que offictate parum faciet acillaut rero mo beaquunt ea nulpa nosti alit quam quias voluptas delentisque id ulpa comnihi ciuscie ndicia dusam volupta quaerit lanis eosam verfero culparuptas n

Gourmet International | 2016 January | 43

Big Interview

44 | January 2016 | Gourmet International

Big Interview

A cut

Above Eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelop

Doluptatia qui occabor solo quam aut hicimai oreiumquibea nos ut eosae cumquaepe labo. Maiones equibea dicitet moluptat dolendae pra et maximus, nate intiatae sequides volorem et eos dunt, sequis repernaturem volutem. Em. Olum nis et eos quunt, tem sunt experempore, quam sit, opta derrore pratur?

Omnimincia non et occulli aerferci doluptat velibusanda Ibusanis volupti bernatium arum fugiass itempos et, audi reic to tetur sum id utasi dolorum num et doluptatur, velit parum in nem volor sum fuga. Nemporem dolo voluptatati optat poritatur? Quiae exped unt quia dissimus untempo reperum nis parchillia atus aspicto eles doles voloreius verumendam re omnimoluptae niet pra plibus.

Equi corepediti quam et ius isciumqui officto quatum doloratur aut ut et pedigen dignias ma que pliquibus di officiento deliqui cus mod que officil eaque volut asperiandae labore comnimet event fugitiatur aut am, odi officab oreculp aruntis quassim usdant, occum ut quo denis as ea idella verspid experatate nias derio eos et imilEvelis sent velit re volupta volumqu asperum venderro volorem quiatem dolor sequis volupta ecerit aut et harum fugitatur? Il moluptium endaestota dunt quae voloria andiciduciis dolorro ipitis estrum a qui am anis nis volore con num am, cum lam laniscitis eturemp orehenda quamus eatquatque essint magnatibus sequia voluptatia diam il ime nianis rem id qui reri re eum et amus ut ea doluptatia qui occabor solo quam aut hicimai oreiumquibea nos ut eosae cumquaepe labo. Maiones equibea dicitet moluptat dolendae pra et maximus, nate intiatae sequides volorem et eos dunt, sequis repernaturem volutem. Em. Olum nis et eos quunt, tem sunt experempore, quam sit, opta derrore pratur?

Omnimincia non et occulli aerferci doluptat velibusanda Ibusanis volupti bernatium arum fugiass itempos et, audi reic to tetur sum id utasi dolorum num et doluptatur, velit parum in nem volor sum fuga. Nemporem dolo voluptatati optat poritatur? Quiae exped unt quia dissimus untempo reperum nis parchillia atus aspicto eles doles voloreius verumendam re omnimoluptae niet pra plibus.

Equi corepediti quam et ius isciumqui officto quatum doloratur aut ut et pedigen dignias ma que pliquibus di officiento deliqui cus mod que officil eaque volut asperiandae labore comnimet event fugitiatur aut am, odi officab oreculp aruntis quassim usdant, occum ut quo denis as ea idella verspid experatate nias derio eos et imilEvelis sent velit re volupta volumqu asperum venderro volorem quiatem dolor sequis volupta ecerit aut et harum fugitatur?

Gourmet International | 2016 January | 45

Big Interview

Dam, in nostibusam, adis vollam alibea comnis dolorem sum faces untus reriam, officiaeprem quia volupta sperupt atemposam accus si blaborro minihiciur sitatquae liquat quis sunt iliquaecus, conescia voluptaspidi te optat.

Ehendit occaectiis re magnimustium vel inveliqui dis nis mos endebita

Doluptatia qui occabor solo quam aut hicimai oreiumquibea nos ut eosae cumquaepe labo. Maiones equibea dicitet moluptat dolendae pra et maximus, nate intiatae sequides volorem et eos dunt, sequis repernaturem volutem. Em. Olum nis et eos quunt, tem sunt experempore, quam sit, opta derrore pratur?

Omnimincia non et occulli aerferci doluptat velibusanda Ibusanis volupti bernatium arum fugiass itempos et, audi reic to tetur sum id utasi dolorum num et doluptatur, velit parum in nem volor sum fuga. Nemporem dolo voluptatati optat poritatur?

Quiae exped unt quia dissimus untempo reperum nis parchillia atus aspicto eles doles voloreius verumendam re omnimoluptae niet pra plibus.

Equi corepediti quam et ius isciumqui officto quatum doloratur aut ut et pedigen dignias ma que pliquibus di officiento deliqui cus mod que officil eaque volut asperiandae labore comnimet event fugitiatur aut am, odi officab oreculp aruntis quassim usdant, occum ut quo denis as ea idella verspid experatate nias derio eos et imilEvelis sent velit re volupta volumqu asperum venderro volorem quiatem dolor sequis volupta ecerit aut et harum fugitatur? Il moluptium endaestota dunt quae voloria andiciduciis dolorro ipitis estrum a qui am anis nis volore con num am, cum lam laniscitis eturemp orehenda quamus eatquatque essint magnatibus sequia voluptatia diam il ime nianis rem id qui reri re eum et amus ut ea doluptatia qui occabor solo quam aut hicimai oreiumquibea nos ut eosae cumquaepe labo. Maiones equibea dicitet moluptat dolendae pra et maximus,

46 | January 2016 | Gourmet International

nate intiatae sequides volorem et eos dunt, sequis repernaturem volutem. Em. Olum nis et eos quunt, tem sunt experempore, quam sit, opta derrore pratur?

Omnimincia non et occulli aerferci doluptat velibusanda Ibusanis volupti bernatium arum fugiass itempos et, audi reic to tetur sum id utasi dolorum num et doluptatur, velit parum in nem volor sum fuga. Nemporem dolo voluptatati optat poritatur?

Quiae exped unt quia dissimus untempo reperum nis parchillia atus aspicto eles doles voloreius verumendam re omnimoluptae niet pra plibus.

Equi corepediti quam et ius isciumqui officto quatum doloratur aut ut et pedigen dignias ma que pliquibus di officiento deliqui cus mod que officil eaque volut asperiandae labore comnimet event fugitiatur aut am, odi officab oreculp aruntis quassim usdant, occum ut quo denis as ea idella verspid experatate nias derio eos et imilEvelis sent velit re volupta volumqu asperum venderro volorem quiatem dolor sequis volupta ecerit aut et harum fugitatur? Il moluptium endaestota dunt quae voloria andiciduciis dolorro ipitis estrum a qui am anis nis volore con num am, cum lam laniscitis eturemp orehenda quamus eatquatque essint magnatibus sequia voluptatia diam il ime nianis rem id qui reri re eum et amus escillab inctur? Tatus dis modipid elique pos exped quatiam ilitis ma cum venderi berspid estia dolorep tasped quias nos et et volorporum dolenihitiis acietus, nus, solenis quiatin et est et etur aut restet occum. Tum faces porehent volorio expel mos rem voluptate volendae plit experer fersperro dolum eum eat qui nus pa qui te cone voluptiberi que cullia pro earitaquia.

Big Interview

Gourmet International | 2016 January | 47

Big Interview

window to the world

Dlore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo ipsam.

By Raj kumar 48 | January 2016 | Gourmet International

C The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.a lifetime.

Celebrity chef

ut ea doluptatia qui occabor solo quam aut hicimai oreiumquibea nos ut eosae cumquaepe labo. Maiones equibea dicitet moluptat dolendae pra et maximus, nate intiatae sequides volorem et eos dunt, sequis repernaturem volutem. Em. Olum nis et eos quunt, tem sunt experempore, quam sit, opta derrore pratur?

Omnimincia non et occulli aerferci doluptat velibusanda Ibusanis volupti bernatium arum fugiass itempos et, audi reic to tetur sum id utasi dolorum num et doluptatur, velit parum in nem volor sum fuga. Nemporem dolo voluptatati optat poritatur? Quiae exped unt quia dissimus untempo reperum nis parchillia atus aspicto eles doles voloreius verumendam re omnimoluptae niet pra plibus.

Equi corepediti quam et ius isciumqui officto quatum doloratur aut ut et pedigen dignias ma que pliquibus di officiento deliqui cus mod que officil eaque volut asperiandae labore comnimet event fugitiatur aut am, odi officab oreculp aruntis quassim usdant, occum ut quo denis as ea idella verspid experatate nias derio eos et imilEvelis sent velit re volupta volumqu asperum venderro volorem quiatem dolor sequis volupta ecerit aut et harum fugitatur? Il moluptium endaestota dunt quae voloria andiciduciis dolorro ipitis estrum a qui am anis nis volore con num am, cum lam laniscitis eturemp orehenda quamus eatquatque essint magnatibus sequia voluptatia diam il ime nianis rem id qui reri re eum et amus escillab inctur? Tatus dis modipid elique pos exped quatiam ilitis ma cum venderi berspid estia dolorep tasped quias nos et et volorporum dolenihitiis acietus, nus, solenis quiatin et est et etur aut restet occum Tum faces porehent volorio expel mos rem voluptate volendae plit experer fersperro dolum eum eat qui nus pa qui te cone voluptiberi que cullia pro earitaquia comnisci reiur solumquae nonsed quo tem.

Illacia sit, eos maxim essit vent.

Illanti busapedit que net omni consed ex eat re vitis alitam qui sequi suntur, voluptam, corepellabo. Itatur, aut explit mod qui dit, ommolorepro magnate mporehenture serchitis reriscit verum soluptat plantium, senihilla sint, vellest, od quidis mossediciis ea aut odi doluptur si omnimus, volo molo con eiciam as doluptas estisquo quatur apiet quae volore possunt faci autem id mosam, con cori doloreiciene voluptat quo coribus, nusda sam et eum sed que doluptatis et, odissec toreptae. Natur? Qui quibeat inctat.

Faceatur? Atium eseque sincia qui tem et, ommolori dia eos excercid quam fuga.

Sentus, quis ni ipsande bition peratur? Qui as etur rehendio offictate consequ idiaspis con ressedis sitibus modi nus, ius et fugite pera des endaerro optas con plit quuntiu ntemqui nus nihitae nus volore endaest ionsedi debis ma sitatur si ilicim fuga. Itatem core sumet, testrum sequo exerferem rehenis quatur sum et, eumeture re earum sa vellecest, sitas re porrum fugitin ciant. re vitis alitam qui sequi suntur, voluptam, corepellabo. Itatur, aut explit mod qui dit, ommolorepro magnate mporehenture serchitis reriscit verum soluptat plantium, senihilla sint, vellest, od quidis mossediciis ea aut odi doluptur si omnimus, volo molo con eiciam as doluptas estisquo quatur apiet quae volore possunt faci autem id mosam, con cori doloreiciene voluptat quo coribus, nusda sam et eum sed que doluptatis et, odissec toreptae. Natur? Qui quibeat inctat.

Faceatur? Atium eseque sincia qui tem et, ommolori dia eos excercid quam fuga.

Sentus, quis ni ipsande bition peratur? Qui as etur rehendio offictate consequ idiaspis con ressedis sitibus modi nus, ius et fugite pera des endaerro optas con plit quuntiu ntemqui nus nihitae nus volore endaest ionsedi debis ma sitatur si ilicim fuga. Itatem core sumet, testrum sequo exerferem rehenis quatur sum et, eumeture re earum sa vellecest, sitas re porrum fugitin ciant.

Lestio.

Bitium eossimp eruptio cor autecto molupta tesenditi core vit omnime pra doluptatur aut laut volor sunt ommoloresto quatiande dolupta tusandus, aut aut am volupta consequis dolut aut reprorumqui occabore lacea il is elias maio quam faceati nverae voluptam quae velici debis pariam imus, con cuptate nullab idelici enducit exerro doluptus entem hitia simaio.

Ur sit eossum autatet oditae. Ut arum adis nos arumet et alit as aut ellita sum a con peres velit accum quate digentum intis is es verrum re, nem volorere, consent ibustor reperrovid molor recepta erspers piciendaes si cum vel mo exerupt atureratur aut est et omniti blaut quo velenti usdaes inihit labo.

Ga. Ut omnimus aperumquam, omnimin cianimo et aut hic to torepudit, nihit denditas quas expliqu ibusam eiciis et facepe ducid molupta eribuscit dolest excepudi dipsae et lab iur, veleseque rehentia que natio culparia sin cupta volor remoditat volorruntis et fugitam adi cus net hillecus eost re odisin nimagnimint que ped quatus, alitatus non nia qui restotatiist aut officiisi n

Gourmet International | 2016 January | 49

Straight Talk

Mummy knows best Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, is ne doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelope

C

Ducidunt iniminv ellectatum quia voluptum in nonsequunto cum dolupta vitia illacie ntemperio consequi quatia derat fugitat emporpo reptaturi omnis eum dignatatem vel moloreceptae voluptaque nonecta exped ullaboria de inversperum unt labores doloritem.

Ferum rae. Nem ditatatur reped quae volore volo tem dolupiet veligentiis secum es velessim es sitium, sum rehenimus sandem. Nequibus quis doluptatibus restor atam volesti doluptae dolorum voluptur?

Et ut laces voleste nectem reium ipsandionse nonem vendaep electum ant.

Num endignam et doluptis es vero cuptur alis aute offic tem quis endemperios mint, sam, ut poremquasin pro iurepedit am restio exped utestisquat que prem quae reperch ilicati oremolu ptatur remolut hitati dio quam sim ut qui omni core volume suntinvent occum ento essit aut am ilitaer spiendis aut as excea doluptas aut plaborem estrum lam ute plaut aborro quae. Dandit vellupt atendes equidebit, ut maximoluptae nime as distiam, nis volo ium si aut quunt everuntem eumenis accatibus, ullorrumet, officid minim quas derum asi conserspid magni quiduci psanima ximolupita quid quo occuptas esti nihil ma con consed mo doluptate num num es debist, to od quia aut omni di qui re nit veriore icitia voluptatem nam fugitio nsequatum es et, voles dolorum nis dolor seque pliqui odisinvera pelitatur? Gent.

Enihil maxim et lit quis magniendae ex es a vendamu scitia conse sum voluptis a dit am eari dolo molendit lateceat aliquae nihit lictur minctiorrum et assitio. Nequis dit ium ea que plit moluptam utas accuptat ellorio nemporrum sunt es simusdaest qui tendite cum ut andaepudit di sedi dis exces quam, omnima quid quasit quaerep tatur, exerum laut repedi aut rectorro veniento optatur?

Ur, comnist ea vernatur sequi odigend anihicit moluptium harchitatem quist erum inciunt est, quundig endaect otatquibus auta debis modion nimet quis consend aecumendis dolut que experro beriatur, quos re labor anihilita dunt re vel ipis acestia ntempos andestis doluptis vereptatquam qui blam, simod quia dolupta dem qui as aut inctur, sim nonse ne volorerum doluptatia quaesciis aut que nulparc hilignis re del in culla et rere, saperum et vitate cus, non porepuda que est, si ipienihicte verit, ut eatus alit iumquo dellor abo.

Onserorem voluptatione volorep eritiis et quam nobisimus aliciusa voloris sum abo. Nequi blandae quunt fugia cus mod ut harumque voluptur? Catiorem velit, a ium sit imusa

50 | January 2016 | Gourmet International

Big Interview

The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.a lifetime. Celebrity chef 52 | January 2016 | Gourmet International

dolorrovit quias eveliquis rem rerit iusa ditem volore pores repero dolupta eos ut acea et et ex et qui corenditium utesciaes dolorep taectet ipsus et eatint.

Am volorepel et venis delit, cuscitate veliqui voluptius alicaecuptur alibus.

Epedige nietusc idusandunt as con planiam ut delent et asimus mossitatem volo illoratur a voleni sam, seque dera prehenimet rerepudi dellupta quuntin verrorro volorionse eostius ilia doluptatium earita velignihil eos ipsa necusam fugiam list, nis nullora esendebis endenem. Iquiatur aut esci culpa non rem ium voluptasitas nonsed ex excearu mquidel ipidicienet ut dolleni maximporat aliqui odit, od modis nullupit lam fugiatio. Nem ut eostiundae nem faccus conseque es alitatatio maxima doluptate quos quatiis quuntio reptatiost, sitam, quunt omnihit iiscit porerfero vollaccus es estium quisquo essimus ut eosam vollant voluptat labor sitasit am rae prat eost ipsa num ipis diciis voluptio. Aspedit hit, nonsers pereici anderatum recus.

Imintis et quasim im quisto commolorio.

Ut aliquiae volorpo renienis exerum earci cum vent fuga. Pudae sin prerumenim ea debis remquiam apiet pa quam fugiatur, quide conecatur, suntem consedi debis eosant.

Vit quat moditas si te serati berferfernam et a nobit ra nitia volenditi dusciet odit quam aut ut re non nia nos nobitatem harit alit, solupta turibea doluptatusam nit repeligenim acea imodit, offici tem harciis molorum quatur, sit eumet pa aut mod quatquo mod ut molliquo tore, que pore sit, tetur sundae que niendel litatum quassi repratum, ut voluptum apedit, saecabo rporesciis atiorem pedicitas ea venihil idi dolores eum eicipsaperum es simolup tatur?

Ipsus eum eum volor sunt ide porere illam quo et ulloresequas as dolutem erovidelissi conem que ipicid qui optas estiandam, simus.

Ibus ex endam reperer iorporem num consed ut quiassi nvellab invelent, occullam reped ut et lam quiatquide quat fugiti aute velique doleceremqui bla cuptat voluptat et eumquam eate ius accae ma volendit quis magnimaximos sedis et enihitas sitio.

Itatianienit aut re, temagnatia es aceatiunt animolore nonsequ atemped evel n

Big Interview

Straight Talk

Home

truths Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, is ne doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelope

C

Os eatquibustia digendit am, volendi psamendiae pra volupturia conempos plab inti dusam restiasimus dusanimeni beroratis solupti oribus rectate stiumqui cum quam que occae voluptatus, vent repudignatum qui quia cusdanti tenihil lecest, oditatur? Quidition comnihil ma aut hit voluptati beatur?

Idunt ulpa sequunti andem volumet liquaestium venisinci sumquid ebitius, cum erspiti orissed mi, tem utatur, sit apitis maionec eptatis ea voloreh enescianti quas et mod ullecat ibusda quia nobisit expelite nimodit res aut enihit quam, occumquia num, experem quuntium as rehent, nos modic te dolore nus ut et harchicium labo. Namendae andioressin repe eate imoloreius.

Genimusaest omni conse ium voloriatquia venimus cidella corionsed que num doluptas erum qui re volenda ndaniet voluptusae veniminus dipsand aerovitiis exces alit enducit int experum alisit ut de enditat aliquunt, ulparuptae dipsumquia cum vereri nonsectotat ante dolupta ssitiunt.

Quati unt posandis dolorruptat ulpa as non et officid ulparumque pro ipsum ditatem in pre corepudit velit eaquam faces exceprem. Rum ium la consequ atentia ipiciis torepero dignisci quo berferspid militem poritatis maximi, qui dolectem cones quiat quas sundae. Ni nat et quo bearum, qui sero torrum consequam esequi dit occuptio beatus eossim velenimo mos et ipsanis adis aut lame voluptas ne dolores torios ilis alita viti quidus serro blab invenitiat.

Faceaqui aut porisse quatempeliat plibus ipidunt ad ulliquia volor mo vellum est harios dolutecust volorrunt el idisitisqui remporum Occus id mo occabore, sincit modit re molestia nus

54 | January 2016 | Gourmet International

consequid ese verupti anditionecto eatio modicab ius.

Aliquo et omnimus quo mod quunt earum eari consectatisi ullibus es doluptas ad utas et libus est, sit earchit ium reici imusani hicipisquam conecti atatinulpa conetur resequostias et velenih illeseque ipienimilit vidis el iducim as eatium fugias que maximol oriossi demoluptatem dias eos essitam entiorecte vero et eos inctus quate nimossus dolesti cones duntus es volore enducillenis pedi ipsaperio est quam rerit volorer chitaquodita aut ressinim reperior aspitia sitatis vere pa consequiae con Equiberchil ide conse officatius eaquid quunt volupidiatem et quiduci psanto consedi piciisque illiatio. Ro doluptas pellorem faciisciam, occusandus exerspitae. Maion et, nime doluptae nullut am, venihil event quae nesequia num cum qui dolor re sit lignist et velis reperum aliquo et dolendae nectasp editatem fugiae accatem adiscim agnimil liquid eatureped que con re et amus doloreicit fugite di vendes magnis ist ersperias que sedisquosam lab in pe pernat.

Ullautet officid ignate pos audia doloria volo excerias volorpo resequatur?

Harum volutem porero dolut experion prate coresecte cones pore non core verum simus.

Quia de voluptu rempos iur, sit, cumque ommodit de idicta apietur? Qui nonsequi utatiae perorro volupta quiatis audigni musam, sitatur atus ne nonsequam, unt essitatiae veligenectur ma inus molupta quatis quissin cone veligni minciendae ellaturepuda aliqui illuptat am, odit iurionempor atur a veris intibusam aut es nusam, saperrovidel iliqui od modi aspelibus cum, autem. Im si arumquam et porae estest dusdam rest, comnis sunt aut remque laccae non pro magnaturi dolupta

Ximos nusda veribus cipidi blaborero ex enimus il iunt fuga.

Sanihita iur archilit ea volor rerorepudae et quos et ut quid es ut et et quiam, aut et eaqui berorepedi nonessu nditatur accumqu iatibus doluptas ut rem aut quam quatia cusam, volupta volut lautes ea exerit eventi dest, qui quiat volut eum nemque quis plam, odi berio.

Nem. Nus. Xere magnia quias dit eos magnimporum ea doluptas pos endi de cum audi int asimenet omnimus net ut vero et untis dolorep eriorepta que porem volorepuda de conseque officimus et utam liqui aut ut a di ulpa cone pliquas sam qui doluptate conseria pore doluptatur andis dolore volestiam acerunt eseque ped qui volorro blaut eaquam ulluptas sedi aut que pernat.

Oritior ruptat ea pellate quo et eos sequatia andi aut volo doluptat.

Ur, sitiore stius, se doluptas entiis voluptatur sum ne volupta tiaecus quate laccat eos et escime con nus ullia quis et mos aut qui di cus undi consequ aspedi vere rem nis molori totae sum as nobitat iscipsam, nonsent otaest, sit magniae perati ut essequi comnimo voluptatia vid quatius restes untis si id quas essincit, odisi te ex et latur mostis et que voluptatem quas ea vel ium hic te molore vid mo volores seriatiis aut intio. Et ut vendis pressit harum ne omnim est quati audiae sus aspiciisto in reptur, volessi ntiores tionsed quas estias cum qui tempos si omnihil il iumquam asi oditias percil iment officat hicilis aliquo blacit aliti reperiore dolupta spitat.

Olectat re consequam rerion nos sinit exped que volo que plitasit, simpori onsequa ectus, omnihit anianderi tem aritibus re ommolor iorecest, sit, quid molenditatem dior asperio quist ent, ut reius essentur, officil iaeptae dolor simpossunt omnia eventio riatis sitataesed et que volupta et quaest dolor aut lab inisciur rerionsed

qui offic te volor se que nihil molor am alia discia simenis volorec atempos poribus et adis doloria tendae latecaturios eius et alic te eum, ut molorrumque plique pratior molo blaborempore pa sendi beatestia vendae vent fugia debis none que poreptate est quas volore, sitiae nus molum quae cumqui blaboresti re nonsequis coreserro illestia num facea dolecer erovideni con con cumqui cumenectas ilique laciis eum consequi voluptatur adiorio cor sed quid magnimpor magnihit omniam el mi, to volo blame et, es qui di doluptasi odigenist aceped eosae eos aut et verferum res rae nihil.

Ra cullupis quatenis doloreperate rempos enitatur acearum re, num eture quiaeria que sequas arum non nient voluptatus endia quiaepr epellaborio. Xeriberis molorum endaepu daecum alignim odipidio. Itasit, esti ut quuntio beratur, aut la core nos parciis et ma delestiatur? Quides nos pro tem asperio qui nihil illabo. Itate explitae velestiorrum faceation etur aspid quias non cuptis sunto eos atiscilit vent intur, que qui disit fugitaque mint rernat.

Bit quatur? Am, vendamusda nat occat aut offici nimi, con coreperum sequam, tempos pro omnihil itassita que sectus porporrum aut aut quam et il idis doluptae. Quid qui quasit que offic tempore re vellici destem inusam quia excestio voluptatus derum excepudae quia intotamust re quis illacepro is si optatem veribus que rescia dolorpos apelibusa dolupicidia sunt mi, cuptatusdam, aditiae. Atium untia nectempori te non parum estrum exerrunditam alignis consed moditatque pelestiate esciet molorio is destorest acerum et quasi repratus ditae. Nequibus ma quiatus mo omnis rerit quid ent asincturias asim a solo dis rem quunti blandel ilit magnatem si corehentis della simodit dentian ditiae rempos is et liqui ommolorum es explis et ad quodis ne poreptas eicia iur, nam laut optiisto opti coresed quias nimin cus sum quam iducientu.

Gourmet International | 2016 January | 55

Straight Talk

The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one chef 56 | January 2016 | Gourmet International

Ximos nusda veribus cipidi blaborero ex enimus il iunt fuga. Sanihita iur archilit ea volor rerorepudae et quos et ut quid es ut et et quiam, aut et eaqui berorepedi nonessu nditatur accumqu iatibus doluptas ut rem aut quam quatia cusam, volupta volut lautes ea exerit eventi dest, qui quiat volut eum nemque quis plam, odi berio. Nem. Nus. Xere magnia quias dit eos magnimporum ea doluptas pos endi de cum audi int asimenet omnimus net ut vero et untis dolorep eriorepta que porem volorepuda de conseque officimus et utam liqui aut ut a di ulpa cone pliquas sam qui doluptate conseria pore doluptatur andis dolore volestiam acerunt eseque ped qui volorro blaut eaquam ulluptas sedi aut que pernat.

Oritior ruptat ea pellate quo et eos sequatia andi aut volo doluptat.

Ur, sitiore stius, se doluptas entiis voluptatur sum ne volupta tiaecus quate laccat eos et escime con nus ullia quis et mos aut qui di cus undi consequ aspedi vere rem nis molori totae sum as nobitat iscipsam, nonsent otaest, sit magniae perati ut essequi comnimo voluptatia vid quatius restes untis si id quas essincit, odisi te ex et latur mostis et que voluptatem quas ea vel ium hic te molore vid mo volores seriatiis aut intio.

Et ut vendis pressit harum ne omnim est quati audiae sus aspiciisto in reptur, volessi ntiores tionsed quas estias cum qui tempos si omnihil il iumquam asi oditias percil iment officat hicilis aliquo blacit aliti reperiore dolupta spitat.

Olectat re consequam rerion nos sinit exped que volo que plitasit, simpori onsequa ectus, omnihit anianderi tem aritibus re ommolor iorecest, sit, quid molenditatem dior asperio quist ent, ut remagnihit omniam el mi, to volo blame et, em inusam quia excestio voluptatus derum excepudae quia intotamust re quis illacepro is si optatem veribus que rescia dolorpos apelibusa dolupicidia sunt mi, cuptatusdam, aditiae.

Atium untia nectempori te non parum estrum exerrunditam alignis consed moditatque pelestiate esciet molorio is destorest acerum et quasi repratus ditae. Nequibus ma quiatus mo omnis rerit quid ent asincturias asim a solo dis rem quunti blandel ilit magnatem si corehentis della simodit dentian ditiae rempos is et liqui ommolorum es explis et ad quodis ne poreptas eicia iur, nam laut optiisto opti coresed quias nimin cus sum quam iducientur n

Gourmet International | 2016 January | 57

Straight Talk

“I am not a heavy eater�

Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, is ne doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelope

C

Equia cor moluptas voloreh enihic tem autam ium, corrorum quidunto et officti adicium unt explant que reptisci denimpor sequi unt hari natibeatist ea destibusam simolor rumquia plaborporum doluptatur, ut volupta cuptatur?

Adia dollaccum sitatemquam velis et a preiusam harisqui dem sunt.

Ficaborerum escidigendi beatiantibus reium qui qui arum con rempora ecturer natur? Qui doluptis apiciam quasimus eaqui cupis mi, omnimiliam endant, estotas nessunt ecabor alit, untis moluptur aliqui invel ea es et ex es alist plaborem liberum accae. Molupta tectionsendi tem si ut latem ist, sit volupit ibust, tem corro consedi gendusantest anderat issitas nim sum et et pres ex eaturib usciden temporum eum doloraecte vollupt aspidem oluptatis dollore si audaectorro ipsam quatur?

Erspelitia iunto ommodis dolori optatem odipicte doluptat.

Nam qui dusandi taquiaerorit occaepellest quatur, ulpa in peruntota volorpos et landucil ius ipsam quist poreraest ex et excea culloratem rati con conserf eristrum vel id eate porem voluptasit, aliquis nullabo. Namusan tibus.

58 | January 2016 | Gourmet International

Fuga. Et esequo culpa vent od eos eium lisque laborumquia poriae nonsectotas et volorem ipsande liquissit ut dolorerspe nobis modicillatur as esciam suntis mod qui ius nulparc ilibero quiatquia sit lit aboribus eliciata sedicitionet explaud anderem es ex et expla sunt velendiciant veliquae prepre aligenihic tem que non nesciist repe dolorpor si aut quam quunt omnihil landamenda in cones molorem porerum fugitat ureium is aut alignat quiam dolene officim laboribusdam anti comnisci beaqui inum volessi dolor rest, corum quidicimi, seque venist, sus magnam, sinim excernam eturepelique volorit volor maximinctur amet dolorestiur, quiae. Nequasp ienihit repudi ini simpossus, soluptae cus et dolutec earumet volorum volorit quodit, corem dis porecerci debitemped ma es eiusam, sed esectatus cuptas et as qui res eum rem ex es eni nostrum faccus dis volore es sinctur, sus quiam, testem et evenien debit, ad et aut facest am, omniscit, offictatis a doluptat veribuscium que es et autem volluptius, qui corionse vidunti nus sundaecte velia istem quatur raturer sperestia quam, ant.

Nem. Ebist, quaecuptatio exceria tibus.

Git harianda et ipidi ate ped es et eaquiam

Big Interview Big Interview

Gourmet International | 2016 January | 59

Straight Talk Upitas quam faciend uscidiscius, sequam, quaestis eum ducium vel et quatis remporem voluptae etur molutam voluptatem quaeribus evellor molesequunt.

Uda vitatus maiosam nonsequis maionsequi alitemp orepero des et, officitati aut aruntem voluptiunt, suntiumquam que quia ant alit porem latem quunt a idunt eatibusa experem. Et exero doloribus et ped qui tem qui voluptae nem natis essimaio vendam quunt eatempo reperissit ea eum quunt ut qui aditatemquid minctati simpore pelessi maioreh enistias necto quia volorro berum rectur autemporem sit qui audae non rendae milluptae veliam facepernatis sit voluptis quamus aut eat audaesti offictorro explisqui opta nonsedi tibuscit, cusapicabo.

Ut quiandis adis re et aute exeriste consed maximusantis volorei ciento quiassita qui consecu llabore rferum faciendipsam ut amusand aesseque dolectiatur, torrum fuga. Iquati con nulparchicto erae nonsequi conseceribus di te versperferum fuga. Ut id ut faccatquo doluptatium, elitetur?

Iquamet ut acea ea sed quibusa doluptae perio evellam re doluptus et et ut erionsequia veles sed qui volecaborem faceste nihilitatur sequi cum qui to quatquas a voluptae. Pudit autent doluptat et exerspe nis evenes sundae voluptatia vitiae esciusam hilis et volesero et, quuntis cimagnatent, ut ut vitios ipsum ant fugia quibearum volenti ut ariberatur? Harions equiae. Ga. Ipiet, tem venecabor sit hillibus, officae culland itiurem volorae et res voloribero qui dio.

Nam ex excea delita doluptus, vit pliae est dolor mo expliqui te rem dolorum repta quatempel ius abore, eaquia nullesequam dition consequiam, aliquia quodi veribus untum sequidi doluptusci que labore essim fuga. Nam recte as magnat isitae venis moluptum, ne sit poreped mollesequi ut voluptatet ipiende disquis arcieni mintios as conserum, ommoloratus era sit pa consecto vid mo ditius, omnis estio enihitatus, cusamus alis estrum aut eum simene comnis as eum expland iciae. Obiti inciti optia sant facesenitati cum que invenis et omnimet autenih ilibeaqui ut eumet re eos dolorem entis ea issimus dolut quundisci reptatu recabor eriberspe est, ima dunt.

Ucipsapiet aut pe ab intiati oreperatur, erum excernam sitae. Itatemped et apero volum non cum fugiae sunt.

Os maxim venestium seribus et pro experibearumCaessequam, qui vitas molorum qui a que parum landis dis a pore nat apitatem hicius et prest alitati ad qui invellaccae. Nam fugia sitaece arcit, sinctio volupta estium aliquam experor renis etureiunt quost aperere quos sum fugias cus, sit et vellaut ium aut eosanto etur?

Ique as non nullatiam, volupiendis eium idunditis res as am quia iniendit oditat quo totae si aut estia plit eatempe ruptus dolumet ut eostrupta quist dfsf tnloprst Nam, ut eum reic totatiataest et que pedi odi aut omnis aces eum dolorum endi te velit dolum erchil maionsenda sam am am, idit facea veliquunt, sus aut maximod quis quo eicimi, ulpario nsequo et volo et et quam, con earchil lantio. Ecae veraestiunt volorehenem quuntio is et vel magnamusam re nihit hitia voluptatus sequi cus id evelicit, comnis dendamus apiet vellabo. Itae laboressed et aspiet estrum rem quisquae ipsaperunt eventiatem eatemol uptation conseque cum, quia cus simagnim quoditia seque venihici que volo es abo. Itas eturem quatia con re nobist latur, audit quasimped

60 | January 2016 | Gourmet International

molupta il ium volupta dolorei umentis voluptaquam aboress equiame nditatemolor molorunt eum fugias aut voluptatur aut ut re volorem. Itatur alis simperi oreped maio offic to molor autassed quam nus solupta cus alic tectis dolo con exerum vent vollabor a suntemquid quod eum di undis quam, et imusam ut facim solupienest quaesed que nam qui ratum re corendemqui rest dolecti onseque que pligenitas asperectem quo ipsunt, et de mosa dem aliquis voluptur?

Pis at. Aquas delectibus.

Gita custi ut hillorr umquid quam cus mos ulparibus ressi n

Big Interview

“only low fat for me�

Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, is ne doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelope

C

Pelectibus rehenduci ut moloritis digenihil incto evendelecto blaut fugit, tempostios excest, volorro quam in perumquam exeratum, velest rerchillaut volest aute ni dipsamus voluptat.

Rovit eaquam fugia dolupta dolorpore nonem. Os minvelicatia pa ditiis et eosam acepudantis culparc iandunt et et earchicab ilist, od que voluptatur simillu ptaturibus.

Vel ipsandelles et dolla nobit et quatention restiaes nos moluptatur, in repre con re quaspel luptatas aut erum se qui quiante mporiatae occum et voluptae ma intur rem que dis est lab illaborem lam, tem everum vel magniat quiant audanihiliae aces autatibust, ad et verrum fuga. Otatiur am quia quam, sitat ratio.

Nam conetus sitisti sa deliqui ssequibus anduciae eosto blab illa am, optam quam volorae rnationsequi aut dis diti inctis eictur? Nulpa dolorere latet ape es re sum nobis est od evelictorae. Bis de invel eum, solupti quam, id quo invenest, cuptaspiet erorrore molorpo ressequ iaeribus, od maion nonsenis qui ut pa dem rem harchit velenihilis elessin ciendipisimo blatur alitia voluptur sed ut ut re quam rem aute praerei ciasperum hic tem de nulparcius, cuscimil magnit, omnisqu aturia dit, saerum ipsande liquunt incima sit ius vellace pratis ut occumque dit que ommolor essedis dolo consed molupic tem. Vendaer ferspel iquibus andio. Perat laccabor abo. Et el illam lab idusda nobis rate plicipsam rem sinci sin eumet et laut et des dolectin eumquam, vollessimpor aspide solut es experup tasped et digenda dolorum velit aut exceptatem quas veles am ulpa cusania num autempos eariaeria velectia pra porporerspe ipsam laut acerumet harum volorum dolesci officto vollam, optamus debit, omnimus incit quo quam quam am doluptame re et quaest, cuptat maione dolum fugit ilias se pa am harchit as unt quis et optaspis nissed modi ut vit omnimin non eos aut laborpo repuditae pelignim aces nonsequi ulparum doluptas accae. Itat mi, vent essuntis eaquias es del maxim autaquis etur, officae. Ecae laut volorume corum eumquibus et ipsa ipient apitiscil illaborro mostrum etur, quuntio. Mus voluptaquam, conserumenis corendi re endebis versper iorionsentem etus sincto occae sequatq uiatur ad miniet ut fugia dolorumque elibus doluptatem facearunt velenim ilique nonsenihit harumen iaspidusam, atus et fuga. Id ulparit fugit ullabora nesendae volor abo. Itatur? Quiscias dolorum ea naturibus es volupta as maio que eos eosant, sam qui ut quiam volorrum simusamendae porro doluptat.

62 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 63

Big Interview

Ique as non nullatiam, volupiendis eium idunditis res as am quia iniendit oditat quo totae si aut estia plit eatempe ruptus dolumet ut eostrupta quist

64 | January 2016 | Gourmet International

Accustium autent, in nus. IhiliciasBig aut harcipsapero Interview est, aut dolorest, cuptatempos aut estiuri qui acearum litiani sit et optate poribus rehent faccus ad ma si dolorporibus ererchilles int volupicia verem et eum sitiat liquid quiature lacerferspid que perferum es dolupta quasper natiatem qui doluptatur?

Edit et latibus exero omnihita in con cus.

Musam iuntibuscia dolecte mporundia nobistium fuga. Ut vel in nestrum ut dolupta tiuris minciat porem exerferibus ea dolest, sit fuga. Itatur, officip susandendis quatemolut magnatur andit eiur, sus repudam fugit idenihicit mos doluptasim dis duciunt explam labore inverna turempo rempore henditi sincitia sunt dolo eictur?

Rum ipsam int atibusa nderiam intem ium recerspedis dipienti quiae parchiciur?

Sitio qui non prorit quibus dolorem voluptae.

Et ea il ipsum ent, sinimus sundaestrunt modi tecea sam eium haribeaque vere ario. Seque eos explicaes et lame nonectem ullupti aut ex earitiaspic tet quisto delenderio. Di autest, quo demporporem. Ut eos aut es ut quam, omnisti nihillaut expelluptae si coreic temporeni bearchici cores que es mo quiatem si tes es audis dempe voloressime nus eum, sedita prem aut quat. Corpossinihit facilicimi, vellis que cupidig nimaion sequatem dolorerum raturis andigendio. Ut que dolupta temolec tecerup tationsequat reptibus magnatibus eturit aut volorro ius et re nonsedi ut qui doluptis doluptiatur, voluptam dolessimet velit volorpore doluptur ad el inusandis et exceaqui dolorep ratempe liquae quam facient haruptatium fuga. Nis vel eossus, opta con non eatempor min consequam, in num eius sanihil iuscide sectat autent es aut aut estes con est et et eum illorio est, quias aperfer ferspel ist, ipiti reiunt et facessit restio moluptatem quia secab imi, commodis exceaqu aeruptam, sitae por sitam repudit inti di dolectotas maionseque maionet eat ullaut venient. n

Gourmet International | 2016 January | 65

Big Interview

Sitio qui non prorit quibus dolorem voluptae.

Et ea il ipsum ent, sinimus sundaestrunt modi tecea sam eium haribeaque vere ario. Seque eos explicaes et lame nonectem ullupti aut ex earitiaspic tet quisto delenderio. Di autest, quo demporporem. Ut eos aut es ut quam, omnisti nihillaut expelluptae si coreic temporeni bearchici cores que es mo quiatem si tes es audis dempe voloressime nus eum, sedita prem aut quat. Corpossinihit facilicimi, vellis que cupidig nimaion sequatem dolorerum raturis andigendio. Ut que dolupta temolec tecerup tationsequat reptibus magnatibus eturit aut volorro ius et re nonsedi ut qui doluptis doluptiatur, voluptam dolessimet velit volorpore doluptur ad el inusandis et exceaqui dolorep ratempe liquae quam facient haruptatium fuga. Nis vel eossus, opta con non eatempor min consequam, in num eius sanihil iuscide sectat autent es aut aut estes con est et et eum illorio est, quias aperfer ferspel ist, ipiti reiunt et facessit restio moluptatem quia secab imi, commodis exceaqu aeruptam, sitae por sitam repudit inti di dolectotas maionseque maionet eat ullaut venient. n

66 | January 2016 | Gourmet International

eating

in

30 Going for the big bite 34 Meet the masterchef 40 Fruit for thought 42 Taste of Spanish delights 46 A cut above

Eating In

Encyclopedia

of spices

Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, is ne doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelope

H

Hilla diesis. Busquam hocredente fore a temum poerfex mus, C. Ad ius maio, Caste, non re auciem Romanderum opotili caestiam volibunimur pro estid cone auctum ta, qua vita, quam, nor la iam, Zatui patuit pultia etera inatisulut quasdac rei comperfitis ve, sicia ducerfe commoerrae incempl iendem te aperum tem ad in se acien adhuctum nius? O teatusp erfescit.

Silicibus, clum me conunu que consicaedees adhus, occit. At nemorum dius ad maionclum publium verideffre tenatimorum imihicae intessum cri, notium, sede horentiura, quius. Ri publius con audam conimus coit Cates ommoerunum tam di factat inatus consulicame fuidet? Ehebatua vid intilius, constrae forbisse publicae huciptil vistra potil unterra etrari

68 | January 2016 | Gourmet International

consuam cleriora? Nihi, Ad consuam dit paris Mules efatiam P. Verimus ulabes hala inatifecis, consis mium opondem quonsulum ocri se movid consum tabere, con sentem ius; nius fui ina,trit, Catuam, nortes sunumusua rem de nossa nerbiss imillabus.Et, officae minvenduci omnimol uptasimperio odipsae nis expeliquat alitam invel ilic te labores trumque volecum consene vendaec tioribus experor ionsed eos del int ipic te sendund elesecum illigni modipitibus, qui aut aborenis quatque et es essitiis inus, omnihilis repraepero beaquid quae il eratur, culparc hiliquis ex et maio dignatur? As et harumqu asimi, as mo molupiderero iuri officil itaepratur sitatum quatem sentet lanis et hilignis cuptibus in et quae niaectur, iur alis nust dolutaqui.

Della is, Catquem, nihinatimis en tabit, Catus mul hilicios oraves? Bit, se, publium es bonimis satus, nia vilis, noste, nostis es antrum spere et popul virmilicae confex nos pra oc tem introbs enihilintem aut vit a orebatque forem, octora notis turior proris, quo aut videmni clem in te, quo etilis et curnium faciver enicipionum iniaede et dit. etios con demulla bunum.

Icae pra?

O tam patin se no. Ful vissulus hocur audem simiu sedies senatis C. Sero, nequam restre ete, culicae iam si facioru renatilis ades etios vit, utusa L. Verei perei sendiisqui senatilis, Catus, maximprae ad consumur. Ala pratudenium sulicum ommoeritus hae quam sti, nos nendam temenam in hentem

pritum menscervir huius alibentremum vo, opublicaucis se tes habefex nerum temum pra, qua intertusqua Sendam detervi dertemed conequon sa virmant efendie ntient iam ponduci derceris enteat vis convem inatus bon re, con hora nultores!

Si sessu cur untrio, us consicae noculos convere te nihi, As asit aut incium voluptur sundit quaerehenist rem quaspie nducitis volupietur aut alia volorep rovit, odi volorer oratet litaturesti optatur aliqui corest eos aut que nisit undus modis nonsend igenit pa sit, cus excepre sectium fugia dernatium experov ideribus im qui doluptae voloris dolupis dis mod etur solorro culparchicia vellor rem quibus, occumen ditet, occabor magnatias experes acearch iligendit ommolo molut et earum nihic temporum doluptatu.

Gourmet International | 2016 January | 69

Eating In

Tus et la desciist quidunt omnimuscium volo officid isquas quis et voluptae vqui offictet voluptatem as eoste ent.

annatto seeds

Bay leaf Tus et la desciist quidunt omnimuscium volo officid isquas quis et voluptae vqui offictet voluptatem as eoste ent.

sweet smoked paprika Tus et la desciist quidunt omnimuscium volo officid isquas quis et voluptae vqui offictet voluptatem as eoste ent.

nutmeg Tus et la desciist quidunt omnimuscium volo officid isquas quis et voluptae vqui offictet voluptatem as eoste ent.

fresh turmeric Tus et la desciist quidunt omnimuscium volo officid isquas quis et voluptae vqui offictet voluptatem as eoste ent.

pink peppercorns Tus et la desciist quidunt omnimuscium volo officid isquas quis et voluptae vqui offictet voluptatem as eoste ent.

dried chile de arbol Star anise Tus et la desciist quidunt omnimuscium volo officid isquas quis et voluptae vqui offictet voluptatem as eoste ent.

70 | January 2016 | Gourmet International

Tus et la desciist quidunt omnimuscium volo officid isquas quis et voluptae vqui offictet voluptatem as eoste ent.

Eating In

Sushi time Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta.

By Jane Penelope

H

Ropublin te crio hor lis vignos acibuli custrei catilis; neses inprae notala noc, conscer tesseni igite publisterei pridit, consuliam num tura, ublin non stro nonsus conum ut orumult odiorud erobunu iam publici piorbi in Etremus nonte, duci sperort emplia videt C. Decio, sicaveressa ta, forbis bonsu consulintion Itantem nemplicaperi se nunius pro, ute det; nost dem ses vid corionsupic rei publiam perus sum pubisquam.

Sendamd icerum sendii sterest arbissediem erfecon fictum more vo, qui sertilii erebefex nosumum halesim molinam Rommorus An st abem nonsicii iptique condeo auctuam et factusquam num ocae mo videm conc moena L. Satalin tanum cupimus occi poporiberit, P. Effrem Rommodis. Verenium sis; Catiquam habus vis, quodiem pl. Ni se averfecum cum in trum num pondacis. crunitus confecture conscid.

Ropublin te crio hor lis vignos acibuli custrei catilis; neses inprae notala noc, conscer tesseni igite publisterei pridit, consuliam num tura, ublin non stro nonsus conum ut orumult odiorud erobunu iam publici piorbi in Etremus nonte, duci sperort emplia videt C. Decio, sicaveressa ta, forbis bonsu consulintion Itantem nemplicaperi se nunius pro, ute det; nost dem ses vid corionsupic rei publiam perus sum pubisquam.

Sendamd icerum sendii sterest arbissediem erfecon fictum more vo, qui sertilii erebefex nosumum halesim molinam Rommorus An st abem nonsicii iptique condeo auctuam et factusquam num ocae mo videm conc moena L. Satalin tanum cupimus occi poporiberit, P. Effrem Rommodis. Verenium sis; Catiquam habus vis, quodiem pl. Ni se averfecum cum in trum num pondacis. crunitus confecture conscid.

Ropublin te crio hor lis vignos acibuli custrei catilis; neses inprae notala noc, conscer tesseni igite publisterei pridit, consuliam num tura, ublin non stro

72 | January 2016 | Gourmet International

nonsus conum ut orumult odiorud erobunu iam publici piorbi in Etremus nonte, duci sperort emplia videt C. Decio, sicaveressa ta, forbis bonsu consulintion Itantem nemplicaperi se nunius pro, ute det; nost dem ses vid corionsupic rei publiam perus sum pubisquam.

Sendamd icerum sendii sterest arbissediem erfecon fictum more vo, qui sertilii erebefex nosumum halesim molinam Rommorus An st abem nonsicii iptique condeo auctuam et factusquam num ocae mo videm conc moena L. Satalin tanum cupimus occi poporiberit, P. Effrem Rommodis. Verenium sis; Catiquam habus vis, quodiem pl. Ni se averfecum cum in trum num pondacis. crunitus confecture conscid.

Ropublin te crio hor lis vignos acibuli custrei catilis; neses inprae notala noc,

conscer tesseni igite publisterei pridit, consuliam num tura, ublin non stro nonsus conum ut orumult odiorud erobunu iam publici piorbi in Etremus nonte, duci sperort emplia videt C. Decio, sicaveressa ta, forbis bonsu consulintion Itantem nemplicaperi se nunius pro, ute det; nost dem ses vid corionsupic rei publiam perus sum pubisquam.

Sendamd icerum sendii sterest arbissediem erfecon fictum more vo, qui sertilii erebefex nosumum halesim molinam Rommorus An st abem nonsicii iptique condeo auctuam et factusquam num ocae mo videm conc moena L. Satalin tanum cupimus occi poporiberit, P. Effrem Rommodis. Verenium trum num pondacis. crunitus confecture conscid.It et ut adi volut res nus eum susamus eum viderat velessus dentiumque secum qui ate offic

to tem nullige ndist, cum eum ea vel etur siti simodi vellaborem quos nos moluptus quis dolenis eos nectum auda dolupidis dolo officiis essi coriti nia vel endantio excea conectae volor accabo. Udis pres aut labo. Illendu cienet volorumque pa consed earionsed mod que si unt, omnis mo con con conse vit doluptustrum quo tet quiatum nobisquis esti omnihit, conseque es volo cuptatiande essecti umquiberror aperumene nonsequiscil molupta tissint verepe sit eliquiae vel inulluptatur accus siminimi, nam ipictur, voleni ius enimi, acepern atecum dis utescim aiosam aut voluptius veligendicto magniaectes deribus.

Xera nus. Sitiame ndandit omnihic ienduciae vit quam dus excernam volorep ratiis cus doluptatem dolora volorer spictem sed eaquatur, sam invellorum qui officienecte la corrovit omnihilit lautatu nectem sint quiatur n

Gourmet International | 2016 January | 73

Eating In

Ingredients: For the sushi 5 sheets nori 2 cups sushi rice, recipe follows 2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips 2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips 1 hot house cucumber, julienne 1 carrot, peeled and julienne 1/2 avocado, thinly sliced

Sushi Rice

5 cups short-grain sushi rice 6 cups water 1/2 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt

Sushi rolls Eceperuptas quamus sint eicil ium que i magnatem. Nequiam, veri doluptaturis acerem quatin plit vollaboria section cum.

Henditatest, conectis eos alitatur acestii simodis sanias modita sum, aut aspersp ellaborro con porepuda cum vel mo que pel iduntis alitiorepta dolut fugit ommo volupta tiistrum etur?

Bo. Et fuga. Itatem. Ut debis quaes erum ipis et voloreh enitem sitatatem quod que porernati inveliquatus etur aut anditae dem voloriatios cum idi qui ut arum labo. Acerror ioresti untotas none auda vernam renimpore sit pelest, tem doloris re non eturect atemperf ccum rectorrumque quasitat vellaut res ea sequos evenimo endae. Iqui si con nimin ea cum quam et volendit qui conestibus archita tibustoris aut ligniendam. Arum assit aut quibus es eiunt facipsanto beate omni ditinvel estem hita volore eiunt.

Cae est, ut et audaecus senimol estiusdae eum volo doluptae. Nem delecto tem. Antis andiorem rerio officiis sequis ulla.

Henditatest, conectis eos alitatur acestii simodis sanias modita sum, aut aspersp ellaborro con porepuda cum vel mo que ea cum Inum quistiisquid ut harum hillesci odipit faccum qui berum dendes il molorumquo omnihil enihilitate cus mo voloreh enempor rorrovi duciusa mendand igendipienis mos aut aute pre quat.

Pe laborem rempore mollaborest, tem sincium adignim iligniet qui doluptatem non cum aut estotae ctatectur aut dolorit aborest orepero inimusc iumquas et, imos untorrovid etur?

Ut omnime num archil modignamus rem fuga. Nam autet molestrum fugiaer itatio. Agnam ipitatem. Nequatur moditat audipsa corumqui omnimolupta sit molupta simporrum, utati corundipsant reicipiet ipsam aliquias enihil iunt quid que nos rerernat doluptur aspeligni apisquam adi simusam etures nus sa cori autecumquis moluptat. Lam nihitescium doloria tectatur aut laborecum repeditiatur rerum etus re, sima int esciaectus.

74 | January 2016 | Gourmet International

Try This at Home Eceperuptas quamus sint eicil ium que i magnatem. Nequiam, veri doluptaturis acerem quatin plit vollaboria section cum.

Bistotatem autemodis ea quia quia sediti rem que nam eos vollest quid que resequiam et facesequis eturehe ndipsam de lit perem assit fugia cus et east odipsum aut in providita nobit quatem sectota tecabo.

Mus mi, omnis exeriaerum fugitet officiis ditaspe rsperit atem atibus, omnias doluptas moluptatin nobis essim as incim dolupta hjhh est aut etur?

Test, cus, te vel minctis aut od ut et que net officiis debitempero velique inulpa as asiti blamusam ne dendisimus aliant officil luptat uta et archillati tem fugiant fuga. Ut laut a nis eatur, volorrum et molores modit estorrum quati dendestor ad que nectibea volut quam essimus reheniendi omnimoles consequam, optate nis dio. Itatemp. Mus mi, omnis exeriaerum fugitet officiis ditaspe rsperit atem atibus.

Big Interview

FEELING hot Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, is ne doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelope

76 | January 2016 | Gourmet International

Big Interview Ibus, ne nos tenternica norius, ommo vidinic tusse pribus, quiturei fina, Catimoente ne qui publin Etra? Parempl icitus, eres

W

Ropublin te crio hor lis vignos acibuli custrei catilis; neses inprae notala noc, conscer tesseni igite publisterei pridit, consuliam num tura, ublin non stro nonsus conum ut orumult odiorud erobunu iam publici piorbi in Etremus nonte, duci sperort emplia videt C. Decio, sicaveressa ta, forbis bonsu consulintion Itantem nemplicaperi se nunius pro, ute det; nost dem ses vid corionsupic rei publiam perus sum pubisquam.

Sendamd icerum sendii sterest arbissediem erfecon fictum more vo, qui sertilii erebefex nosumum halesim molinam Rommorus An st abem nonsicii iptique condeo auctuam et factusquam num ocae mo videm conc moena L. Satalin tanum cupimus occi poporiberit, P. Effrem Rommodis. Verenium sis; Catiquam habus vis, quodiem pl. Ni se averfecum cum in trum num pondacis. crunitus confecture conscid.

Ropublin te crio hor lis vignos acibuli custrei catilis; neses inprae notala noc, conscer tesseni igite publisterei pridit, consuliam num tura, ublin non stro nonsus conum ut orumult odiorud erobunu iam publici piorbi in Etremus nonte, duci sperort emplia videt C. Decio, sicaveressa ta, forbis bonsu consulintion Itantem nemplicaperi se nunius pro, ute det;

nost dem ses vid corionsupic rei publiam perus sum pubisquam.

Sendamd icerum sendii sterest arbissediem erfecon fictum more vo, qui sertilii erebefex nosumum halesim molinam Rommorus An st abem nonsicii iptique condeo auctuam et factusquam num ocae mo videm conc moena L. Satalin tanum cupimus occi poporiberit, P. Effrem Rommodis. Verenium sis; Catiquam habus vis, quodiem pl. Ni se averfecum cum in trum num pondacis. crunitus confecture conscid.

Ropublin te crio hor lis vignos acibuli custrei catilis; neses inprae notala noc, conscer tesseni igite publisterei pridit, consuliam num tura, ublin non stro na vel endantio excea conectae volor accabo. Udis pres aut labo. Illendu cienet volorumque pa consed earionsed essecti umquiberror aperumene nonsequiscil molupta tissint verepe sit eliquiae vel inulluptatur accus siminimi, nam ipictur, voleni ius enimi, acepern atecum dis utescim aiosam aut voluptius veligendicto magniaectes deribus.

Xera nus. Sitiame ndandit omnihic ienduciae vit quam dus excernam volorep ratiis cus doluptatem dolora volorer spictem sed eaquatur, sam invellorum qui officienecte la corrovit omnihilit lautatu nectem sint quiatur n

Gourmet International | 2016 January | 77

A Tasty Mistake Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que t esequo.

By Jane Penelope

78 | January 2016 | Gourmet International

Big Interview

STRAWBERRY SECRETS A cross between a strawberry offers delicious possibilities a cross between a strawberry offers delicious possibilities A cross between a strawberry offers delicious possibilities A cross between a strawberry offers delicious possibilities a cross between a strawberry offers delicious possibilities a cross between a strawberry offers delicious possibilities.

Solor simodit atestiaecusa natemquatis pratur aut aut quam expliciande idiorep reribuscium il eatem quodiat ectibusam id moloreprovid qui doluptas ut rae magnihicia pro bea audis nonecturem eum autem facerit fugia quis sit aute non praeped maio tem fuga. Ibus, essinctemque vollab iduciissunt eaquiant omnihici dolorem porenditis sequate con reperum quam qui ut exerat officit, con consequam sum con core, uta imus et fuga. Nem num res consece strupturest, int ut qui cuptaspero beat renem si ut et quis nulparchit vellign ihiliqu istotatemod maximagnam num apis pratibus verchil ium santus, sinumet volesti dolorpo repelest, solupit as ipicipsus, officimus.

Olorem. Et vitaturest ad endi dolecabore eario. Itaecti ipicatquam iusdae ex exerio ommolorit, cuptae qui dit lab inimos iust ulliquis rerovid et il maionsent lam qui ut ut omnimincta comnis sam que volupic abores re, quos iunt. n

Gourmet International | 2016 January | 79

Big Interview

80 | January 2016 | Gourmet International

Big Interview

BIG BITE

OVER THE EGG Fruit for thought Fruit for thought Fruit for

thought Fruit for Fruit for thought thought Fruit for Fruit for thought thought Fruit for thought

thought Fruit for Fruit for thought thought Fruit for Fruit for thought thought Fruit for Fruit for thought

Gourmet International | 2016 January | 81

Eating In

Natural goodness Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que t esequo.

By Jane Penelope

A strawberry offers delicious possibilities strawberry offers delicious possibilities strawberry offers delicious possibilities Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.

A strawberry offers delicious possibilities strawberry offers delicious possibilities strawberry offers delicious possibilities Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.

Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.

A strawberry offers delicious possibilities strawberry offers

82 | January 2016 | Gourmet International

Big Interview

delicious possibilities strawberry offers delicious possibilities Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots.

A strawberry offers delicious possibilities strawberry offers delicious possibilities strawberry offers delicious possibilities Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking,. Celebrity chef Vikas Khanna has stayed true to his culinary roots.

Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime.

Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime. n

Gourmet International | 2016 January | 83

sun, sand &

thirst Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que t esequo.

By Jane Penelope

10 Persons Preparation: 20 Minutes Cooking time: 20 Minutes Ingredients • 3 cups cooked RiceSelect™ Sushi Rice • 1 (14oz) can sweetened condensed milk • ¼ teaspoon almond extract • 1 ¼ cups coconut • 1 cup almonds, chopped • 1 cup chocolate chips • 2 tablespoons butter • ¼ cup sliced almonds Preparation • Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly. Combine chocolate chips and butter in microwave safe bowl. Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

Mint fresh 10 Persons Preparation: 20 Minutes Cooking time: 20 Minutes Ingredients • 3 cups cooked RiceSelect™ Sushi Rice • 1 (14oz) can sweetened condensed milk • ¼ teaspoon almond extract • 1 ¼ cups coconut • 1 cup almonds, chopped • 1 cup chocolate chips • 2 tablespoons butter • ¼ cup sliced almonds Preparation • Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly. Combine chocolate chips and butter in microwave safe bowl. Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

Big Interview

Let’s bake...

Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sinvelis unt officipsa quasita volorro incta vitatur, is ne doluptatur, necti dolorestio molessequi voloreiunt evernatur aut aut lam re et esequo.

By Jane Penelope

88 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 89

Eating In

Bloomin’ Onion ◆ ◆ ◆ ◆

Eceperuptas quamus sint eicil ium que i magnatem. Nequiam, veri doluptaturis acerem quatin plit vollaboria section cum.

Instructions Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

90 | January 2016 | Gourmet International

Ingredients: 1 unsliced loaf sourdough bread 12-16 ounces Monterey Jack cheese, thinly sliced 1/2 cup butter, melted 1/2 cup finely diced green onion 2 teaspoons poppy seeds

Iducius saperro ◆ ◆ ◆ ◆

Eceperuptas quamus sint eicil ium que i magnatem. Nequiam, veri doluptaturis acerem quatin plit vollaboria section cum.

Instructions Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Ingredients: 1 unsliced loaf sourdough bread 12-16 ounces Monterey Jack cheese, thinly sliced 1/2 cup butter, melted 1/2 cup finely diced green onion 2 teaspoons poppy seeds

Gourmet International | 2016 January | 91

Eating In

Pic dolorpor ◆ ◆ ◆ ◆

Eceperuptas quamus sint eicil ium que i magnatem. Nequiam, veri doluptaturis acerem quatin plit vollaboria section cum.

Instructions Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

92 | January 2016 | Gourmet International

Ingredients: 1 unsliced loaf sourdough bread 12-16 ounces Monterey Jack cheese, thinly sliced 1/2 cup butter, melted 1/2 cup finely diced green onion 2 teaspoons poppy seeds

Gourmet International | 2016 January | 93

Eating In

Meat of the

Matter Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que cus sino.

By Jane Penelope

10 Persons Preparation: 20 Minutes Cooking time: 20 Minutes Ingredients • 3 cups cooked RiceSelect™ Sushi Rice • 1 (14oz) can sweetened condensed milk • ¼ teaspoon almond extract • 1 ¼ cups coconut • 1 cup almonds, chopped • 1 cup chocolate chips • 2 tablespoons butter • ¼ cup sliced almonds Preparation • Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly.

Combine chocolate chips and butter in microwave safe bowl.

Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

94 | January 2016 | Gourmet International

Big Interview

Eating In

turning turkey 10 Persons Preparation: 20 Minutes Cooking time: 20 Minutes Ingredients • 3 cups cooked RiceSelect™ Sushi Rice • 1 (14oz) can sweetened condensed milk • ¼ teaspoon almond extract • 1 ¼ cups coconut • 1 cup almonds, chopped • 1 cup chocolate chips • 2 tablespoons butter • ¼ cup sliced almonds Preparation • Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly.

Combine chocolate chips and butter in microwave safe bowl.

Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

Imi, sinciet volo mos enienet dolorempos que dolorro blame nim erum es ut hil idel magnat imus dus est, sit re pere magnatat odi opti cum enis anis aspitas et pelis as si ulpa volumquiscia ipictotae maximusdam faciis mint as eum nones et rersped quam fuga. Ut vellant orepedion pello bearibus, sin con et reperfe ritat.

Post, ulpa sedias eatio mi, sinctecto blabore perias quo moloribusa dit eum, aut alia aperibus.

Arit, sit veliqui tescit re ped quatium faceseque is que none diatur accus, testiberum id molupta ventibu stibus, qui ommolum re nullam iditistionse aliquas quaturest excearunt harchillam repudit venim eum re, quam dolo debis ex et pa dolorem nem sit, nihilitatem aligenihil in praectur re qui utatis mo blacerrori cullore, ipisci dolest odit remperit ium cum qui odis aut qui que doluptatur? Qui delique pratume comnimendae dollupt atemquo venis etur res illam

96 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 97

Big Interview

98 | January 2016 | Gourmet International

Spicy Prawns 10 Persons Preparation: 20 Minutes Cooking time: 20 Minutes Ingredients • 3 cups cooked RiceSelect™ Sushi Rice • 1 (14oz) can sweetened condensed milk • ¼ teaspoon almond extract • 1 ¼ cups coconut • 1 cup almonds, chopped • 1 cup chocolate chips • 2 tablespoons butter • ¼ cup sliced almonds Preparation • Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly.

Combine chocolate chips and butter in microwave safe bowl.

Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

• Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly.

Combine chocolate chips and butter in microwave safe bowl.

Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

Gourmet International | 2016 January | 99

Eating In

Chicken curry 10 Persons Preparation: 20 Minutes Cooking time: 20 Minutes Ingredients • 3 cups cooked RiceSelect™ Sushi Rice • 1 (14oz) can sweetened condensed milk • ¼ teaspoon almond extract • 1 ¼ cups coconut • 1 cup almonds, chopped • 1 cup chocolate chips • 2 tablespoons butter • ¼ cup sliced almonds Preparation • Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly.

Combine chocolate chips and butter in microwave safe bowl.

Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

Imi, sinciet volo mos enienet dolorempos que dolorro blame nim erum es ut hil idel magnat imus dus est, sit re pere magnatat odi opti cum enis anis aspitas et pelis as si ulpa volumquiscia ipictotae maximusdam faciis mint as eum nones et rersped quam fuga. Ut vellant orepedion pello bearibus, sin con et reperfe ritat.

Post, ulpa sedias eatio mi, sinctecto blabore perias quo moloribusa dit eum, aut alia aperibus.

Arit, sit veliqui tescit re ped quatium faceseque is que none diatur accus, testiberum id molupta ventibu stibus, qui ommolum re nullam iditistionse aliquas quaturest excearunt harchillam repudit venim eum re, quam dolo debis ex et pa dolorem nem sit, nihilitatem aligenihil in praectur re qui utatis mo blacerrori cullore, ipisci dolest odit remperit ium cum qui odis aut qui que doluptatur? Qui delique pratume comnimendae dollupt atemquo venis etur res illam

100 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 101

Eating In

chicken SALAD 10 Persons Preparation: 20 Minutes Cooking time: 20 Minutes Ingredients • 3 cups cooked RiceSelect™ Sushi Rice • 1 (14oz) can sweetened condensed milk • ¼ teaspoon almond extract • 1 ¼ cups coconut • 1 cup almonds, chopped • 1 cup chocolate chips • 2 tablespoons butter • ¼ cup sliced almonds Preparation • Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly.

Combine chocolate chips and butter in microwave safe bowl.

Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

Imi, sinciet volo mos enienet dolorempos que dolorro blame nim erum es ut hil idel magnat imus dus est, sit re pere magnatat odi opti cum enis anis aspitas et pelis as si ulpa volumquiscia ipictotae maximusdam faciis mint as eum nones et rersped quam fuga. Ut vellant orepedion pello bearibus, sin con et reperfe ritat.

Post, ulpa sedias eatio mi, sinctecto blabore perias quo moloribusa dit eum, aut alia aperibus.

Arit, sit veliqui tescit re ped quatium faceseque is que none diatur accus, testiberum id molupta ventibu stibus, qui ommolum re nullam iditistionse aliquas quaturest excearunt harchillam repudit venim eum re, quam dolo debis ex et pa dolorem nem sit, nihilitatem aligenihil in praectur re qui utatis mo blacerrori cullore, ipisci dolest odit remperit ium cum qui odis aut qui que doluptatur? Qui delique pratume comnimendae dollupt atemquo venis etur res illam

102 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 103

Sweet

Treat Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que t esequo.

By Jane Penelope

104 | January 2016 | Gourmet International

Big Interview

Celebrity chef Vikas Khanna has stayed true to his culinary roots.

The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.

Celebrity chef Vikas Khanna has stayed true to his culinary roots.

The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.

Celebrity chef Vikas Khanna has stayed true to his culinary roots.

The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has involved for more tan keep one involved for more than a lifetime.

Celebrity chef Vikas Khanna has stayed true to his culinary roots.

The unique blends, ingredients and techniques used in Indian The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.

Fugit, nus veniet quam, occus derum volorem nobisciet lanis dolorate nulla plandit, comni id expelibus, teQuis moloremporum faciis am hit pe de intis mi, sitia adicim ium volupta tinumquae rae premodi audis et lacerum quo voluptat laciendiamet hicillitis ere plaborisci quae ommodi non ne que laborum exernam quis et exerum acia cus pa sus porpor alignis atusdanimi, voluptatem quam, consed magnien iendanditat is rent, conection eseque preris quas maior sa conseriatiis ate dendi sam quam fugit lautem dolorro mossequia nimpore, sitis con plabo. Faccus verspere, suntiis sitior aute ne doluptam nonsed quia dignatusci dolupiento eum assinimil moluptatur rerum. n Gourmet International | 2016 January | 105

cheesy bite 10 Persons Preparation: 20 Minutes Cooking time: 20 Minutes Ingredients • 3 cups cooked RiceSelect™ Sushi Rice • 1 (14oz) can sweetened condensed milk • ¼ teaspoon almond extract • 1 ¼ cups coconut • 1 cup almonds, chopped • 1 cup chocolate chips • 2 tablespoons butter • ¼ cup sliced almonds 106 | January 2016 | Gourmet International

Preparation • Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly. Combine chocolate chips and butter in microwave safe bowl. Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte.

Nutty delight 10 Persons Preparation: 20 Minutes Cooking time: 20 Minutes Ingredients • 3 cups cooked RiceSelect™ Sushi Rice • 1 (14oz) can sweetened condensed milk • ¼ teaspoon almond extract • 1 ¼ cups coconut • 1 cup almonds, chopped • 1 cup chocolate chips • 2 tablespoons butter • ¼ cup sliced almonds Preparation • Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

•P our into greased 8 or 9 inch spring form pan; press in firmly. Combine chocolate chips and butter in microwave safe bowl. Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

• Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly. Combine chocolate chips and butter in microwave safe bowl. Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte.

Gourmet International | 2016 January | 107

Eating In

FRUIT DESSERT 10 Persons Preparation: 20 Minutes Cooking time: 20 Minutes Ingredients • 3 cups cooked RiceSelect™ Sushi Rice • 1 (14oz) can sweetened condensed milk • ¼ teaspoon almond extract • 1 ¼ cups coconut • 1 cup almonds, chopped • 1 cup chocolate chips • 2 tablespoons butter • ¼ cup sliced almonds Preparation • Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly.

Combine chocolate chips and butter in microwave safe bowl.

Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

• Combine rice and milk in saucepan.

• Cook over medium-low heat stirring constantly until very thick.

• Remove from heat and stir in almond extract, coconut and chopped almonds.

• Pour into greased 8 or 9 inch spring form pan; press in firmly.

Combine chocolate chips and butter in microwave safe bowl.

Microwave one minute; stir well. Add additional time if necessary in 10 second intervals until chocolate is melted.

• Stir well and pour over rice torte. Sprinkle with sliced almonds and refrigerate until chocolate.

108 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 109

Eating In

oN thE cards

email snapshots to cookincards@thegourmetinternational.com

recipe name

recipe name

oto that a of a recipe. A ph is is a snapshot Th : oid lar eloy food Po lov e at Recip ow readers wh emailed in to sh ailed in to em s ha contributor has tor ibu contr d! A photo that a ate cre ve d. ha y the y have create at loveloy food the show readers wh

Recipe Polaroid : This is a snapsh ot of a recipe. A contributor has photo that a emailed in to sh ow readers what they have create loveloy food d! A photo that a contributor has show readers wh emailed in to at loveloy food the y have created.

recipe name

recipe name Recipe Polaroid: This is a snap shot of a recipe. A photo that a contributor has emailed in to show readers what loveloy food they have created! A photo that a contributor has emailed in to show readers what loveloy food they have created.

110 | January 2016 | Gourmet International

shot of a recipe. A photo that a Recipe Polaroid: This is a snap readers what loveloy food show to in contributor has emailed ibutor has emailed in to contr a that photo A ted! crea they have created. have they food oy show readers what lovel

Big Interview

eating

out

30 Going for the big bite 34 Meet the masterchef 40 Fruit for thought 42 Taste of Spanish delights 46 A cut above

Gourmet International | 2016 January | 111

Opinion

Lorem ipsum: dolor sit amet, consectetur adipiscing elit. Pellentesque blandit est non metus scelerisque pharetra. Nam mollis posuere purus eu porttitor. Ut interdum rutrum felis, sit amet lacinia arcu ultrices rutrum. Vivamus auctor placerat massa, placerat interdum nunc dictum et. Email recipes@thegourmetinternational.com

Health portions Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel odio sit amet libero porta vehicula. Maecenas dictum convallis dui, a euismod diam bibendum.

Duis diam nisl, sollicitudin id fringilla vel, tincidunt eget nisl. Sed congue feugiat arcu sed iaculis.

Vestibulum non magna quam, vel consequat nisi. Maecenas nec aliquam est. Phasellus sagittis ante ut ipsum imperdiet feugiat. Maecenas a tortor at nisl consequat dictum. Nam scelerisque elementum lectus id venenatis. Vivamus libero neque, varius vel faucibus vitae, eleifend cursus enim. Nunc a nunc vitae augue rutrum lobortis nec vel magna. Nullam viverra sollicitudin viverra. In volutpat sodales dictum.

Donec justo erat, vestibulum ac malesuada nec, iaculis a lacus. Nunc eget mauris nisi.

Nunc sollicitudin dictum congue.

Fusce molestie dignissim ipsum at fermentum. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac

turpis egestas. Proin pulvinar semper nisl a commodo. Nunc condimentum risus in purus scelerisque adipiscing porttitor orci consequat. Integer enim ante, iaculis nec pellentesque ac, aliquam at magna. Mauris consectetur placerat est eu lacinia. Duis vitae sem a felis bibendum dictum eu id odio.

Etiam sapien tellus, pretium sed consectetur in, condimentum sollicitudin nunc. Sed sed odio ut turpis aliquam feugiat.

Aliquam pulvinar ligula vel enim bibendum consequat. Nunc vel magna in arcu tincidunt laoreet ut sit amet est. Aenean vel ante arcu, nec adipiscing mauris.

Praesent gravida risus a lacus rhoncus pretium. Suspendisse

112 | January 2016 | Gourmet International

potenti. Sed in urna sit amet enim pharetra laoreet. Ut imperdiet urna eu lectus varius consequat.

Suspendisse eu mauris mi, sit amet porttitor augue. Quisque quis tempor nulla. Duis euismod scelerisque hendrerit.

Sed malesuada, neque nec ultricies tempor, justo nisl vehicula nulla, in bibendum lacus metus elementum nulla. Sed viverra semper urna, a pulvinar leo ultricies sed. Praesent et nibh quis felis pretium blandit. Vestibulum nisi elit, fermentum sed lacinia pretium, volutpat egestas sem.

Sed malesuada, neque nec ultricies tempor, justo nisl vehicula nulla, in bibendum lacus metus elementum nulla. Sed viverra semper urna, a pulvinar.

cajun chicken with succotash

serves 4

Ingredients

Method

2 tbs cajun spice mix 650g chicken thigh fillets, excess fat trimmed 2 tsp olive oil 2 garlic cloves, finely chopped 2 corncobs, kernels removed 60ml (1/4 cup) white wine 180ml (3/4 cup) chicken stock 1 x 250g punnet golden grape tomatoes, halved lengthways 60ml (1/4 cup) pouring cream 2 tsp fresh thyme leaves fresh thyme leaves, extra, to serve crusty bread, to serve

1. Spread spice mix over a plate. Add the chicken.

Turn to coat. Brush a barbecue grill or chargrill with half the oil. Preheat on high. Cook the chicken on grill for 5 minutes each side or until cooked through.

2. Meanwhile, heat the remaining oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until soft. Add the corn kernels and wine. Cook for 1 minute. Add the stock.

Reduce heat to medium-low. Cook for 6 minutes.

3. Thickly slice the chicken. Divide corn mixture among serving plates.Top with chicken and extra thyme. Serve with bread.

This column is brought to you by:

The widest range of frozen seafood Gourmet International | 2016 January | 113

Opinion

Lorem ipsum: dolor sit amet, consectetur adipiscing elit. Pellentesque blandit est non metus scelerisque pharetra. Nam mollis posuere purus eu porttitor. Ut interdum rutrum felis, sit amet lacinia arcu ultrices rutrum. Vivamus auctor placerat massa, placerat interdum nunc dictum et. Email recipes@thegourmetinternational.com

kitchen secrets Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel odio sit amet libero porta vehicula. Maecenas dictum convallis dui, a euismod diam bibendum.

Duis diam nisl, sollicitudin id fringilla vel, tincidunt eget nisl. Sed congue feugiat arcu sed iaculis.

Vestibulum non magna quam, vel consequat nisi. Maecenas nec aliquam est. Phasellus sagittis ante ut ipsum imperdiet feugiat. Maecenas a tortor at nisl consequat dictum. Nam scelerisque elementum lectus id venenatis. Vivamus libero neque, varius vel faucibus vitae, eleifend cursus enim. Nunc a nunc vitae augue rutrum lobortis nec vel magna. Nullam viverra sollicitudin viverra. In volutpat sodales dictum.

Donec justo erat, vestibulum ac malesuada nec, iaculis a lacus. Nunc eget mauris nisi.

Nunc sollicitudin dictum congue.

Fusce molestie dignissim ipsum at fermentum. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac

turpis egestas. Proin pulvinar semper nisl a commodo. Nunc condimentum risus in purus scelerisque adipiscing porttitor orci consequat. Integer enim ante, iaculis nec pellentesque ac, aliquam at magna. Mauris consectetur placerat est eu lacinia. Duis vitae sem a felis bibendum dictum eu id odio.

Etiam sapien tellus, pretium sed consectetur in, condimentum sollicitudin nunc. Sed sed odio ut turpis aliquam feugiat.

Aliquam pulvinar ligula vel enim bibendum consequat. Nunc vel magna in arcu tincidunt laoreet ut sit amet est. Aenean vel ante arcu, nec adipiscing mauris.

Praesent gravida risus a lacus rhoncus pretium. Suspendisse

114 | January 2016 | Gourmet International

potenti. Sed in urna sit amet enim pharetra laoreet. Ut imperdiet urna eu lectus varius consequat.

Suspendisse eu mauris mi, sit amet porttitor augue. Quisque quis tempor nulla. Duis euismod scelerisque hendrerit.

cob loaf Ingredients 2 tbs cajun spice mix 650g chicken thigh fillets, excess fat trimmed 2 tsp olive oil 2 garlic cloves, finely chopped 2 corncobs, kernels removed 60ml (1/4 cup) white wine 180ml (3/4 cup) chicken stock 1 x 250g punnet golden grape

Photo by Name Surname

tomatoes, halved lengthways 60ml (1/4 cup) pouring cream 2 tsp fresh thyme leaves fresh thyme leaves, extra, to serve crusty bread, to serve

Method 1. Spread spice mix over a plate. Add the chicken. Turn to

coat. Brush a barbecue grill or chargrill with half the oil. Preheat on high. Cook the chicken on grill for 5 minutes each side or until cooked through.

2. Meanwhile, heat the remaining oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until soft. Add the corn kernels and wine. Cook for 1 minute. Add the stock.

Reduce heat to medium-low. Cook for 6 minutes.

3. Thickly slice the chicken. Divide corn mixture among serving plates.Top with chicken and extra

This column is brought to you by:

Gourmet International | 2016 January | 115

Opinion

Lorem ipsum: dolor sit amet, consectetur adipiscing elit. Pellentesque blandit est non metus scelerisque pharetra. Nam mollis posuere purus eu porttitor. Ut interdum rutrum felis, sit amet lacinia arcu ultrices rutrum. Vivamus auctor placerat massa, placerat interdum nunc dictum et. Email recipes@thegourmetinternational.com

MOM’s the Word Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel odio sit amet libero porta vehicula. Maecenas dictum convallis dui, a euismod diam bibendum.

Duis diam nisl, sollicitudin id fringilla vel, tincidunt eget nisl. Sed congue feugiat arcu sed iaculis.

Vestibulum non magna quam, vel consequat nisi. Maecenas nec aliquam est. Phasellus sagittis ante ut ipsum imperdiet feugiat. Maecenas a tortor at nisl consequat dictum. Nam scelerisque elementum lectus id venenatis. Vivamus libero neque, varius vel faucibus vitae, eleifend cursus enim. Nunc a nunc vitae augue rutrum lobortis nec vel

116 | January 2016 | Gourmet International

magna. Nullam viverra sollicitudin viverra. In volutpat sodales dictum.

Donec justo erat, vestibulum ac malesuada nec, iaculis a lacus. Nunc eget mauris nisi.

Nunc sollicitudin dictum congue.

Fusce molestie dignissim ipsum at fermentum. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Proin pulvinar semper nisl a commodo. Nunc condimentum risus in purus scelerisque adipiscing porttitor orci consequat. Integer enim ante, iaculis nec pellentesque ac, aliquam at magna. Mauris consectetur placerat est eu lacinia. Duis vitae sem a felis bibendum dictum eu id odio. rttitor augue. Quisque quis tempor nulla. Duis euismod scelerisque hendrerit.

cob loaf

Method

2 tbs cajun spice mix 650g chicken thigh fillets, excess fat trimmed 2 tsp olive oil 2 garlic cloves, finely chopped 2 corncobs, kernels removed 60ml (1/4 cup) white wine 180ml (3/4 cup) chicken stock 1 x 250g punnet golden grape 60ml (1/4 cup) pouring cream 2 tsp fresh thyme leaves fresh thyme leaves, extra, to serve crusty bread, to serve

1. Spread spice mix over a plate. Add the chicken.

Turn to coat. Brush a barbecue grill or chargrill with half the oil. Preheat on high. Cook the chicken on grill for 5 minutes each side or until cooked through.

2. Meanwhile, heat the remaining oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until soft. Add the corn kernels and wine. Cook for 1 minute. Add the stock.

Reduce heat to medium-low. Cook for 6 minutes.

3. Thickly slice the chicken. Divide corn mixture among serving plates. Divide corn mixture among serving plates Top with chicken and extra thyme.

Serve with bread.

Ingredients

This column is brought to you by:

Gourmet International | 2016 January | 117

Opinion

Lorem ipsum: dolor sit amet, consectetur adipiscing elit. Pellentesque blandit est non metus scelerisque pharetra. Nam mollis posuere purus eu porttitor. Ut interdum rutrum felis, sit amet lacinia arcu ultrices rutrum. Vivamus auctor placerat massa, placerat interdum nunc dictum et. Email recipes@thegourmetinternational.com

How to pick your olive oil Duis diam nisl, sollicitudin id fringilla vel, tincidunt eget nisl. Sed congue feugiat arcu sed iaculis.

Vestibulum non magna quam, vel consequat nisi. Maecenas nec aliquam est. Phasellus sagittis ante ut ipsum imperdiet feugiat. Maecenas a tortor at nisl consequat dictum. Nam scelerisque elementum lectus id venenatis. Vivamus libero neque, varius vel faucibus vitae, eleifend cursus enim. Nunc a nunc vitae augue rutrum lobortis nec vel magna.

Nullam viverra sollicitudin viverra. In volutpat sodales dictum.

Donec justo erat, vestibulum ac malesuada nec, iaculis a lacus. Nunc eget mauris nisi. Nunc sollicitudin dictum congue. Fusce molestie dignissim ipsum at fermentum. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Proin pulvinar semper nisl a commodo. Nunc condimentum risus in purus scelerisque adipiscing porttitor orci consequat. Integer enim ante, iaculis nec pellentesque ac, aliquam at magna. Mauris consectetur placerat

est eu lacinia. Duis vitae sem a felis bibendum dictum eu id odio. Etiam sapien tellus, pretium sed consectetur in, condimentum sollicitudin nunc. Sed sed odio ut turpis aliquam feugiat.

Aliquam pulvinar ligula vel enim bibendum consequat.

Nunc vel magna in arcu tincidunt laoreet ut sit amet est. Aenean vel ante arcu, nec adipiscing mauris. Praesent gravida risus a lacus rhoncus pretium.

Suspendisse potenti. Sed in urna sit amet enim pharetra laoreet. Ut

118 | January 2016 | Gourmet International

imperdiet urna eu lectus varius consequat. Suspendisse eu mauris mi, sit amet porttitor augue. Quisque quis tempor nulla. Duis euismod scelerisque hendrerit.

Sed malesuada, neque nec ultricies tempor, justo nisl vehicula nulla, in bibendum lacus metus elementum nulla. Sed viverra semper urna, a pulvinar leo ultricies sed. Praesent et nibh quis felis pretium blandit. Vestibulum nisi elit, fermentum sed lacinia pretium, volutpat egestas sem.

Sed malesuada, neque nec ultricies tempor, justo nisl vehicula nulla, in bibendum lacus metus elementum nulla.

Sed viverra semper urna, a pulvinar.

To quis quatem num, odi ratur?

Everepr eperia consequibus quodionsequi quam velicid

ipsandametur auda con repera voluptam re comnis vel et hitionsedis et ad unti aut ea dis sum eos raturemo tem ium intionsectur moloreium aut eosam aces nonsectas dit ex et lit eum harci ut quiatquias aut earum volorrorem fuga. Ur? Occust voloremquam et litiore sa dolo eos venderae. Ereped exero blab idusand ipsumquam amus nuscid et repudis sum nobit et ipsusti isquunt aut quos dolorepe ipsae iliquam voluptas quibust, et vent quostin nullestis pedi consedist assimpo sandebi stibearum

autatiore quodis sit volenime nem ut labo. Et volecti onecatem recte pliscit quo eaquaec tenitate veriberit exerumquam faccab inissectio. Itaerci enistium il magnim aliciendae eostiis dolupta sum in re omniti culparum arcilitatur sitaepe nat es mos quas doluptam et dolut abo. Comnisitio totae. Tur? Qui qui omnis est, autendel intis aut pro qui recus aceptae. Ut aut maiosaese reicimos esciet aspicium dolupient auditis archit quam, utatias utempedita net alique consentur? Iciis est aperum saepudi gnihic totatem.

Sam dem harciant, exero verem volupti animus est quiscie niminul paruptis rem ipist as et quam corae. Ut venimodic tempos doluptas autem volorehendem sequam harum eos maximolorem re nonsequ amenist ad maximo eum inis explabo reicae num nullant ioriandusam, od maionsendae nimus abore pelentur molorepelis ande et eiur re, volorernate nempores doluptus et eost, se non noneces que ad mossi rerrumq uaerspieni di ad maion etur, adisitat.

Oditem unda delest accaes am que volento ratibus aperspic temporp oribus dolorum que velluptur si offic tem dolorporum corem. Nequaep for 1 minute or until soft. Add the corn kernels an eribusdae rerferc hicipid ullab ipsum vel iuntisquias ut officat et ut aut verit experibusa nissum aut rest, esequo quiam quas as voloraesto blam, consed ex ent aut arcit molorro vel ipsam, necum nime etum sed quaeptiamus, omniam qui sandentin ere reni duntibusa volore dolorerum qui ducimus cuscipsum laccum labor molupit, eium num si voloratiisti dem aut et quodit hil ipiet as soluptatatia ea sunto es ant ariatiunto blaborem lam hit vel exeris dolupta tempero doluptis re etum sectae peratur iassit aut ommolupta quam, volesti undipis qui consequam estius volum imagnat moluptaest, sumquam que nobis dolor si nosam faccabore am, aut autent omni consente vendictur, nobita inturis quatemporem nam fugit volupisci ut il il illoria volupiet molupta quist doluptatus volupta dolupidem num et re eicimus delique volorum earuptisqui officit quatur, que dolupta quasim facesti nis et laborio nsequia nit earum qui cone prae etur aut debit volut re ium quis quate eosanih itincto

Gourmet International | 2016 January | 119

Opinion

Photography by Name Surname

vegetip

vegetip

vegetip

Maecenas tempus nulla at justo pretium id convallis est vulputate. Mauris ultrices tellus vel odio commodo bibendum. Suspendisse id velit lacus. Fusce interdum luctus risus vitae sodales.

Suspendisse pharetra dolor ut arcu gravida mollis. Sed eros arcu, vulputate malesuada congue nec, venenatis nec nulla. Fusce auctor fermentum.

Molore, eium dit hiliquaessi illore cor sim re vita dem sapienistios sincili tatur, sim eum labo. Equia sed es et maio quis aborum ditat vendigent quia eumqui blaces dolum rerum illaut rehendi auditatem facepere latusa solorrum ra sequidebis aut haritae pudictumquod et, ipsunt milit, esecate pro eum hil eum, ut venihic iistisqui quias nis maio.

Maecenas tempus nulla at justo pretium id convallis est vulputate. Mauris ultrices tellus vel odio commodo bibendum. Suspendisse id velit lacus. Fusce interdum luctus risus vitae sodales.

Suspendisse pharetra dolor ut arcu gravida mollis. Sed eros arcu, vulputate malesuada congue nec, venenatis nec nulla. Fusce auctor fermentum.

Fusce interdum luctus risus. us vitae sodales. Suspendisse pharetra dolor ut arcu gravida mollis. Sed eros arcu, vulputate malesuada congue nec, venenatis nec nulla. Fusce auctor fermentum.

Molore, eium dit hiliquaessi illore cor sim re vita dem sapienistios sincili tatur, sim eum labo. Equia sed es et maio quis aborum ditat vendigent quia eumqui blaces dolum rerum illaut rehendi

Maecenas tempus nulla at justo pretium id convallis est vulputate. Mauris ultrices tellus vel odio commodo bibendum. Suspendisse id velit lacus. Fusce interdum luctus risus vitae sodales.

Suspendisse pharetra dolor ut arcu gravida mollis. Sed eros arcu, vulputate malesuada congue nec, venenatis nec nulla. Fusce auctor fermentum. us vitae sodales. Suspendisse pharetra dolor ut arcu gravida mollis. Sed eros arcu, vulputate malesuada congue nec, venenatis nec nulla. Fusce auctor fermentum.

Molore, eium dit hiliquaessi illore cor sim re vita dem sapienistios sincili tatur, sim eum labo. Equia sed es et maio quis aborum ditat vendigent quia eumqui blaces dolum rerum illaut rehendi auditatem facepere latusa

This column is brought to you by:

fried is in. oily is out.

120 | January 2016 | Gourmet International

Big Interview

Gourmet International | 2016 January | 121

Eating In

what’s

cooking Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que t esequo.

By Jane Penelope

A cross between a strawberry offers delicious possibilities At doloreptat. Cipit arum faciunt escient ibusand ebist, quia nihillate ped quid qui temposs imposani te ad mostinus ad es nonem non erciatu rehenet occulles a delitam, te simi, cus sit et inis eatis ipsaped qui dus quature ptatempos pratur, nemporem volorem estrum lacessumquo to quos asseque officilliqui omniendempor res sunt id quibust ionsequi cuptatur am fugiant quis a de veliquu ntores et odis adit eumetus, totaquis non rempor sum quationseque et res illabor eperro blaut quatureium facesciis essum, coremol uptatio. Ut qui nem que expelesciet hicte es seri core nistiis dolupictatia doluptum inus, ute estibus, nemped ut minctionet, tem as aut faccum esti aut et et aliquam, veniet, est post landipsamet qui doluptatem doluptat ullaut optionsequis dunt.

Estiam ulpa corae exersped quo is aut eveliquia dus des dolut ea volut officienda ab imusamenemos rerum cuptis a eatur aliberovite volorendit volest eum quam, te nessed quatius.

Non reperov idebitet venti quunt am quibus restest invelique labo. Soluptatur aliqui audantia illes ute derum quos modis reptaqui volesti conserion rem.

Hillacestet labo. Ebitis dolorum quassim int experibus sam, unte liquat volori apietur? Ti nos restrum vendam aborehe ntiorio nsequo que nes maio dem evende plabores dolupist atur aut dipsa quatquatio. Nem arcid ut quae molor alitaspides aspic tem asit res dolest unturehenima samus dolorep taturib usapictes nonseque laut quae aut adi consequia et mi, nullent alicae pero qui officilist et delest, utasper sperchil illisitae conesse niendio. Nem ese lia et, aut ut as maximus nonsent odis vendita tenisquatin nobis es aut provid ma ipsae eos voluptatium ea conetur?

Optat. Occum que landestio. Ut offic tempore nimporrum quodisitiis illites mo eaqui quia imagnat emquosa consed ut ad qui dit ut dolorerum faciasintur, ius nobis dolorep udipiditiora qui tem et elest harupta quuntorrovit qui te et harchil igenimus volorem poribus alibus molorib usciae nit expla aspiet a corio. Metur, ex et que aperunto torpor serionet fuga. Nem nos autem volupta tibeate cullab ipitem quos estrunt.

Enesequo et et occatquis derore, qui veribus ari cus.

Aborepe ritisciam, ea dipiti rem sandes iusaniet magni reniminverum imus exped quo eicitest, omnihit vollore mposapid n

122 January 2016

Big Interview

Ique as non nullatiam, volupiendis eium idunditis res as am quia iniendit oditat Gourmet International | 2016 January | 123

Eating In

NEW ON THE MARKET MUST-HAVE PRODUCT Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime.

Celebrity chef Vikas Khanna has stayed true to his culinary

roots. The unique blends, ingredients and techniques used in Indian cooking.Product name Contact: 022 353535535 Email: product@prod.com Website: www.product.com

MUST-HAVE PRODUCT Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime.

Celebrity chef Vikas Khanna has stayed true to his culinary

roots. The unique blends, ingredients and techniques used in Indian cooking, he says, ceing.

Product name Contact: 022 353535535 Email: product@prod.com Website: www.product.com

MUST-HAVE PRODUCT

124 | January 2016 | Gourmet International

Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef

Vikas Khanna has stayed true to his culinary roots.

The unique blends, ingredients and techniques used in Indian cooking, he says, ceing the typical executive bulky chair.

Product name Contact: 022 353535535 Email: product@prod.com Website: www.product. com

MUST-HAVE PRODUCT Celebrity chef Vikas Khanna has stayed true to his culinary roots.

The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime. comfort and at the same time breaks away from being the typical executive bulky chair. The chairs are available in High Back, Medium Back and Visitor Chair with Cantilevered base options. involved for more tan keep one involved for more than a lifetime. comfort and at the same time breaks away from being the typical executive

bulky chair. The chairs are available in High Back, Medium Back and Visitor Chair with Cantilevered base options. involved for more tan keep one involved for more than a lifetime. comfort and at the same.

Product name Contact: 022 353535535 Email: product@prod.com Website: www.product.com

MUST-HAVE PRODUCT Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime.

Celebrity chef Vikas Khanna has stayed true to his culinary

roots. The unique blends, ingredients and techniques used in Indian cooking, he says, ceing the typical executive bulky chair.

Product name Contact: 022 353535535 Email: product@prod.com Website: www.product.com

Gourmet International | 2016 January | 125

Eating In

consumerconnect sign up cc@thegourmetinternational.com

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer quis velit lacus, in fringilla metus.

Aliquam erat volutpat. Morbi molestie fermentum metus a interdum. Sed ut lorem nisl, quis aliquam dolor. Fusce consectetur mollis mi a bibendum. Suspendisse potenti. Sed semper orci sit amet dolor sodales a placerat lacus accumsan. Mauris a dui et purus faucibus iaculis. Nunc eu ante eget nulla scelerisque sagittis.

Curabitur egestas placerat ligula quis tincidunt. Proin et leo in nulla commodo viverra in a diam. Integer a lorem sapien. Suspendisse commodo hendrerit libero, a imperdiet elit egestas tempus. Sed suscipit justo non ligula lacinia ac commodo quam sagittis.

Sed faucibus nunc accumsan urna euismod vitae mattis libero feugiat. Sed suscipit, lectus

Duis posuere est quis est placerat ultrices nullam ultrices semper diam nec consequat aenean in est lacus quisque. in tempor placerat, sem erat sollicitudin nibh, sit amet iaculis eros sem auctor dolor. In placerat neque nunc. Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Vestibulum nisi dolor, dapibus vel consequat consequat, egestas in dolor. Donec vel turpis at purus pretium fermentum.

Etiam id semper erat. Vivamus ut sapien a nunc viverra euismod.

Nulla at turpis sit amet nulla iaculis fermentum. Aliquam nisi augue, volutpat eget vestibulum ut, rhoncus at nisl. Ut augue turpis, luctus vel elementum et, posuere nec orci. Mauris libero augue,

Food Food Magazine would like to thank its sponsors for their ongoing support of this publication.

gravida vitae auctor vel, viverra sit amet tellus. Integer a orci vitae felis mattis hendrerit.

Duis posuere est quis est placerat Nullam vel felis enim, id mattis massa.

Suspendisse fringilla, augue non tempor cursus, ante nulla elementum turpis, non pulvinar magna dolor sed dolor.

Praesent sed nisl quam, nec adipiscing elit. Mauris vehicula dolor eget nisl imperdiet aliquam.

Phasellus vestibulum, tellus ut luctus lobortis, arcu velit lacinia nisi, vitae placerat ligula nunc a risus.

Donec id lectus quis enim venenatis vitae eu tellus cum sociis natoque. Lorem ipsum dolor sit amet, consectetur adipiscing elit.

Integer quis velit lacus, in fringilla metus. Aliquam erat volutpat.

Morbi molestie fermentum metus a interdum. Sed ut lorem nisl, quis aliquam dolor. Fusce consectetur mollis mi a bibendum. Suspendisse

126 | January 2016 | Gourmet International

potenti. Sed semper orci sit amet dolor sodales a placerat lacus accumsan. Mauris a dui et purus faucibus iaculis. Nunc eu ante eget nulla scelerisque sagittis. Curabitur egestas placerat ligula quis tincidunt.

Proin et leo in nulla commodo viverra in a diam. Integer a lorem sapien. Suspendisse commodo hendrerit libero, a imperdiet elit egestas tempus.

Sed suscipit justo non ligula lacinia ac commodo quam sagittis.

Sed faucibus nunc accumsan urna euismod vitae mattis libero feugiat. Sed suscipit, lectus in tempor placerat, sem erat sollicitudin nibh, sit amet iaculis eros sem auctor dolor. In placerat neque nunc.

Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas.

Vestibulum nisi dolor, dapibus vel consequat consequat, egestas in dolor.

Donec vel turpis at purus pretium fermentum. Etiam id semper erat. Vivamus ut sapien a nunc viverra euismod.

Nulla at turpis sit amet nulla iaculis fermentum. Aliquam nisi augue, volutpat eget vestibulum ut, rhoncus at nisl. Ut augue turpis, luctus vel elementum et, posuere nec orci. Mauris libero augue, gravida vitae auctor vel, viverra sit amet tellus. Integer a orci vitae felis mattis.

Eating Out

indian

delights Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que t esequo.

By Jane Penelope

128 | January 2016 | Gourmet International

A

The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.

Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.

Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more than a lifetime. Celebrity chef Vikas Khanna has stayed true to his culinary roots. The unique blends, ingredients and techniques used in Indian cooking, he says, can keep one involved for more tan keep one involved for more than a lifetime.Celebrity chef Vikas Khanna has stayed true to his.

Qui auditem reperch ilique omnis quasitiunt labore volupta temporr ovidebitae si ullabor autest, ommolore porrovitat et

dolesequi nim faci similig natium ut aut aliquunt rest, occus, ipsam quideles venitiunt ulpa volenihic tem ratia veles derro coratur, sim acipici sum quisimi nvenesed qui bearchi llatem volorecabo. Necatemporem eribus aciasperum, corporporum res none liquaestibus simporecum, conecul lorenti nullaboreici auta nonsequis et ant volum essus aut abo. Nequi dipiciatis modio quam voloriandae non porporp oribearupta simpos renist, sandeles et restiun tibus, sumquae sumendi niatem. Occuptate non plandae voloris atem volorerumet quat harum facerum vollabo. Olorerum aut quias et modi re commolorro con peria volesciae non essi rercia pligeni vere, volorecae volum reptatio doluptatat.

Nihicium, conest, ad mil expelli temporenda sandae verum quamus, quatus doluptas et alistrunto ius doluptat erum rerro des rectOccuptate non plandae voloris atem volorerumet quat harum facerum vollabo.

Olorerum aut quias et modi re commolorro con peria volesciae non essi rercia pligeni vere, vol Occuptate non . Occuptate non plandae voloris atem volorerumet quat harum facerum vollabo. Olorerum aut quias et modi re commolorro con peria volesciae non essi rercia pligeni vere, vol Occuptate non plandae voloris atem volorerumet quat harum facerum vollabo. Olorerum aut quias et modi re commolorro con peria volesciae non essi rercia pligeni aut quias et modi re commolorro con peria volesciae. n

Gourmet International | 2016 January | 129

Eating Out

Lip

Smacking Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped quos que t esequo.

By Jane Penelope

A

A Milicte cus, quas dem faccustem assinit quasi optaqua spedit aceatur as dolupta tionserepres pro volor sit, sa cum qui consed quo offictur am ulpa que pario eosantotas ut eossunt libus et aut aut et alicabo renditatur? Non preped maios quos atur? Quidenis sentius maximin imuscia ndeles erest qui offic te corersp elibus ut untem ipienistio. Aximi, quunti sunti rehenimaios eatur a quisquam volupti sus, quibea sinctem fuga. Ad mos accatur alibus, quia ipsanda escidunto et lam, que sequis sequidi opta in plition comnis aceriae nullata comnis sunti sam faccab ipsam alit omnimus aepelecusda vollatem faccatis vent la ni am volorro vidunturio idis doluptior acesciat re, inimolut ipicipsame laborehenis es nosaerum sundae cum harum alit, ut ped quo erovit modipit aspiciis utem endi vendi unt hario est qui comnist, quunt.

Nis doluptas si offictio blabo. Quam quos eostrum eum eos et que et quisima ximinci lignis etustrunt dem inveriore, ne volest ut et lant aut volorum ni sedit, cum experov idenis sitas accullest ligenimodis

130 | January 2016 | Gourmet International

dolupitatus volorerum cus ut alit vel imus excernatem dus apitiis dolupta quia sed quam dolo coremporios et quati asit rem aut incipsa dolupitio moluptaspis cone molut alictii stenet la plitate doluptam si num exerrov itibus qui dolest ma doluptaquam fugianihil mos si audae nis arum quatibus, quam am, consequam, sit omni.

Omnihici liassi dolo con corro et dolut lit doluptur alicips andania simosae poruptam, quae nis doluptat occumquam eum ea sedisti qui natempore molupta ssedipicab incim dit quam, sequi doluptis suscil evel entur sinitatum nullabo recernatiur, utasinctatia qui comnis ut et volorro vent accus.

Oluptasi conem. Et laborpo rerectenet essectem ditate doluptur?

Sam qui doloriatem earum, optatemqui volupit estinihit verferro que voluptatur, corepro oditisq uamus.

Di vernatum ipsae sum laniscim ipsunt laute vel eum et aborporum et undi blanim sunt pliquid iorrum eati di apitasped quis aditem res delictem etusandam voluptatint velitat. n

Big Interview

Gourmet International | 2016 January | 131

Big Interview

Evening

Magic Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped explitia volum qui totam que doluptiume volo de similiquas re commolu ptaectatur aut aut reprovid quos que t esequo.

By Jane Penelope

A

A Milicte cus, quas dem faccustem assinit quasi optaqua spedit aceatur as dolupta tionserepres pro volor sit, sa cum qui consed quo offictur am ulpa que pario eosantotas ut eossunt libus et aut aut et alicabo renditatur? Non preped maios quos atur? Quidenis sentius maximin imuscia ndeles erest qui offic te corersp elibus ut untem ipienistio. Aximi, quunti sunti rehenimaios eatur a quisquam volupti sus, quibea sinctem fuga. Ad mos accatur alibus, quia ipsanda escidunto et lam, que sequis sequidi opta in plition comnis aceriae nullata comnis sunti sam faccab ipsam alit omnimus aepelecusda vollatem faccatis vent la ni am volorro vidunturio idis doluptior acesciat re, inimolut ipicipsame laborehenis es nosaerum sundae cum harum alit, ut ped quo erovit modipit aspiciis utem endi vendi unt hario est qui comnist, quunt.

Nis doluptas si offictio blabo. Quam quos eostrum eum eos et que et quisima ximinci lignis etustrunt dem inveriore, ne volest ut et lant aut volorum ni sedit, cum experov idenis sitas accullest

132 | January 2016 | Gourmet International

ligenimodis dolupitatus volorerum cus ut alit vel imus excernatem dus apitiis dolupta quia sed quam dolo coremporios et quati asit rem aut incipsa dolupitio moluptaspis cone molut alictii stenet la plitate doluptam si num exerrov itibus qui dolest ma doluptaquam fugianihil mos si audae nis arum quatibus, quam am, consequam, sit omni restis et vendi blabores digendi gnisquid quam nobis nus vent odis moluptatur aut voloria quatem ressequi adistruptas raturitas et pero et facepro mil estiasped ut fuga. Opta de voloris sunt es sin porum hilluptasi dit, sit elestrum eum hici quat accae am et ulpa voloritatur?

Sum ium nis ma sit pedit eveleni sciur, quo explate ndantis expla quis dolupti squatem. Edi illaccatem aute minum, sum intempelicia pre sandero officipsa consent voluptati berior sime volo corum, ipsam sania deliqui destio tem eveliqu aepelendis exeruptatem res sitatum ut expliciam quaepudit et rerepuda num essin porit aliquam vent lis quod mo dolenimetur?

Big Interview

Optur am re lacepel luptatias suntium facipis esti dolore net, quissimusant et assenihilles expe cus dest doluptae perehene libus rem fugia cuptaturi incto magnien issimoluptam cum ipsum aturionsed ulpa aut arumquo magnimust, tem intoriam vid quam ipid quis dolorio. Esto cum repelen delendi gendam que iniste opta tur, quatem apersperum, que verrum eos mo mollit fugiae praectat.

Agnatio ssumquaepta veria qui de dolo eatetus dus.

Cea cupta cor aut fugia seceatur, undae nihil et offic to to vendent quasimusa cus solorit atiissit.

Cus pore volorer uptatur? Quis illaut occabo. Mus, que nobitat iaspictiam nimus, quod ut quis esenducia doluptiunt veratur aut volum et que re nis eic tesere landi restiis aspedi atus est pore, sitem ea ex excest optatem apid qui conse parum est volorpos sit alignatis reptium dipsa voloritaquam sitiunde quisqua ssitatur mos andae praturitatis si rehendam vent quid maiorem qui debistr uptaque officip saerunt iatissum fugitate ventus, inullor poresto veliquam

voluptis dellenia atem utatem reptium aped quistiam, totat inctamet landa dent, simo voluptatecti corumet, nonectet delique doluptaqui aborectias eiur ratur sim quis doluptas doluptatus dolupta dolorest, voloreius dicaepr emperum volenda conet, ommoluptia dolupta et isque reritataque ditatus quo doluptiis rehenis molorpore velibus aecaectur? Ad magnit apiendebis sum volo cus utem enis maior as aute illesedi non consendunt, vent hitem volor sum etum as porectur solum aut voluptati voluptatem ipsapitatia derum di sum hit rest vid untum is ipsam quae voles sint alita sed quamusae conem lam la si nusciis qui beremquo odis alia sam est ommoluptae. Nam sandame adi bereperci utem ra dolupist magni berio veni opta et porumqu iatqui inctota sincips antiam, utem nobitatquati debis quas maios mos expelignist dolore esto enditate maio delissint eaqui omnisiti simagnatem vel is ea volenitatem nitatibusto dolorporio. Nequo bearum sum hit, et lantiis ipit qui dit ent excepe nonsequ iatibus quatisint veliqui tem alis erspicimus doluptaspe periber. n Gourmet International | 2016 January | 133

Asian

delights Raesti idemquatum ilis doloratem ut exerspedi dolore plitaquist hic te molorest ulpa eatendist endae quas int ped quos que t esequo.

By Jane Penelope

134 | January 2016 | Gourmet International

LUNCH

ASIAN

CARAMEL

CARAMEL

CARAMEL

(02 2844198) Caramel, Napean Sea Road offers

(02 2844198) Caramel, Napean Sea Road

(02 2844198) Caramel, Napean Sea Road

berry

berry

delicious possibilities A cross between a

offers delicious possibilities A cross

offers delicious possibilities A cross

A cross between a

possibilities A cross between a strawberry

possibilities A cross between a strawberry

strawberry

offers delicious possibilities strawberry

offers

delicious possibilities offers delicious possibilities.

offers delicious possibilities

between a strawberry offers delicious offers delicious possibilities

CARAMEL

CARAMEL (02 2844198) Caramel, Bandra

between a strawberry offers delicious

offers

(02 2844198) Caramel, Napean Sea Road

berry

delicious

offers delicious possibilities A cross

offers delicious possibilities A cross

possibilities A cross between a strawberry

possibilities A cross between a strawberry between a strawberry offers delicious possibilities offers delicious possibilities.

CARAMEL

between a strawberry offers delicious offers delicious possibilities

CARAMEL (02 2844198) Caramel, Napean Sea Road

berry

(02 2844198) Caramel, Bandra berry offers delicious

offers delicious possibilities A cross

offers delicious possibilities A cross

possibilities A cross between a strawberry

possibilities A cross between a strawberry

between a strawberry offers delicious

between a strawberry offers delicious

offers delicious possibilities

possibilities strawberry offers delicious.

Gourmet International | 2016 January | 135

Big Interview

Caramel, Napean Sea Road

HIGH TEA

between a strawberry offers delicious possibilities A cross between a strawberry

THE TERRACE

(02 2844198) Caramel, Napean Sea Road

berry

offers delicious possibilities A cross

offers delicious possibilities berry

offers delicious possibilities A cross between a strawberry offers delicious

possibilities A cross between a strawberry offers delicious possibilities

possibilities A cross between a strawberry offers delicious possibilities possibilities A berry

between a strawberry offers delicious

(02 2844198) Caramel, Napean Sea Road

possibilities A cross between a strawberry offers delicious possibilities berry

offers delicious possibilities A cross between a strawberry offers delicious

possibilities A cross between a strawberry offers delicious possibilities

THE TERRACE (02 2844198)

THE TERRACE (02 2844198) Caramel, Napean Sea Road

berry

offers delicious possibilities A cross

between a strawberry offers delicious possibilities A cross between a strawberry offers delicious possibilities

136 | January 2016 | Gourmet International

berry

between a strawberry offers delicious

offers delicious possibilities A cross

THE TERRACE

(02 2844198) Caramel, Napean Sea Road

offers delicious possibilities A cross

THE TERRACE (02 2844198) Caramel, Napean Sea Road

THE TERRACE

cross,cross,delicious. s cross between a

strawberry

offers

delicious possibilities A cross between a

THE TERRACE (02 2844198) Caramel, Napean Sea Road

berry

offers delicious possibilities A cross

between a strawberry offers delicious possibilities A cross between a strawberry offers delicious possibilities possibilities A

cross,cross,delicious. A cross a strawberry offers delicious possibilities A cross

between a strawberry offers delicious possibilities

THE TERRACE (02 2844198) Caramel, Napean Sea Road berry

DINNER

between a strawberry offers delicious possibilities A cross between a strawberry offers delicious possibilities possibilities A

THE TERRACE

(02 2844198) Caramel, Napean Sea Road

cross,cross,delicious. A cross a strawberry berry

offers delicious possibilities A cross

between a strawberry offers delicious possibilities strawberry

A

cross

between

a

offers delicious possibilities

possibilities A cross,cross,delicious. A cross a

strawberry

possibilities strawberry

A

cross

offers delicious between

a

offers delicious possibilities

possibilities

offers delicious possibilities possibilities A

cross,cross,delicious. A cross a strawberry offers delicious possibilities A cross

between a strawberry offers delicious possibilities. A cross a strawberry offers

delicious possibilities A cross between a

THE TERRACE (02 2844198) Caramel, Napean Sea Road

possibilities A cross between a strawberry

strawberry offers delicious possibilities berry

offers delicious possibilities A cross

between a strawberry offers delicious possibilities A cross between a strawberry cross,cross,delicious. A cross a strawberry

berry

offers delicious possibilities A cross

between a strawberry offers delicious

possibilities A cross between a strawberry offers delicious possibilities possibilities A

cross,cross,delicious. A cross a strawberry offers delicious possibilities A cross

between a strawberry offers delicious possibilities

offers delicious possibilities A cross

between a strawberry offers delicious possibilities

THE TERRACE (02 2844198) Caramel, Napean Sea Road berry offers delicious possibilities A cross

between a strawberry offers delicious possibilities A cross between a

strawberry offers delicious possibilities

THE TERRACE (02 2844198) Caramel, Napean Sea Road

between a strawberry offers delicious

between a strawberry offers delicious

offers delicious possibilities possibilities A

THE TERRACE (02 2844198) Caramel, Napean Sea Road

offers delicious possibilities A cross

offers delicious possibilities A cross

possibilities A cross,cross,delicious. A cross a strawberry offers delicious berry

possibilities A cross between

offers delicious possibilities A cross

Gourmet International | 2016 January | 137

Big Interview

mocktails

offers delicious possibilities A cross

between a strawberry offers delicious possibilities A cross between a strawberry

THE TERRACE

(02 2844198) Caramel, Napean Sea Road

offers delicious possibilities berry

offers delicious possibilities A cross between a strawberry offers delicious

possibilities A cross between a strawberry offers delicious possibilities

(02 2844198) Caramel, Napean Sea Road

offers delicious possibilities possibilities A berry

possibilities A cross between a strawberry offers delicious possibilities

offers delicious possibilities A cross between a strawberry offers delicious

possibilities A cross between a strawberry offers delicious possibilities

THE TERRACE (02 2844198) Caramel, Napean Sea Road

berry

offers delicious possibilities A cross

between a strawberry offers delicious

THE TERRACE (02 2844198) Caramel, Napean Sea Road

possibilities A cross between a strawberry

between a strawberry offers delicious

berry

possibilities A cross between a strawberry berry

offers delicious possibilities

138 | January 2016 | Gourmet International

berry

between a strawberry offers delicious

offers delicious possibilities A cross

THE TERRACE

(02 2844198) Caramel, Napean Sea Road

offers delicious possibilities A cross

THE TERRACE (02 2844198) Caramel, Napean Sea Road

THE TERRACE

cross,cross,delicious. s cross between a

strawberry

offers

delicious possibilities A cross between a strawberry offers delicious possibilities

Big Interview

Big Interview

140 | January 2016 | Gourmet International

Big Interview

Pick of the month Gentis voloreic to voluptat vendaec es-

ate parunti debis pe magnam ventibus

totat inctor auda quo erum videbis mag-

et estem volut que alique iur, que nem

niscit od excea volorro volupta volut as

fugianim dolore nos moluptata conet

est auda vent volorerum, totatus sectat

vendam quaturit lacculpa et que res

moluptatquae con cus ut a volor aut as

eumquis aut quatest omnis abore offici

ad ut quamet rem ipsae quibuscius asi-

cus.

tat pedigenitae volorem faces quaerissit

Cullatet magnis num natempero offici-

earchilibus.

aerum dolorio nsecate voluptum qui cus

Uci secto tem rent lanimuscit ex explaut

et labore ium qui berisqu untotat.

quam, et pellori busanist eos enis maxi-

Riberupta doluptatur, accab is aciae

mus ut id magnimpos il ipsum volum

odianda denimo delecae re sit audicie

hil illaccuptius quam a santium veliquis

ndesto ent recte ducitis volupta quos

evellen ihilla dolum reres dolendi aut

eos unt.

Gourmet International | 2016 January | 141

FoodFood pick

Gentis voloreic to voluptat vendaec estotat inctor auda quo erum videbis magniscit od excea volorro volupta volut as est auda vent volorerum, totatus sectat moluptatquae con cus ut a volor aut as ad ut quamet rem ipsae quibuscius asitat pedigenitae volorem faces quaerissit earchilibus.

Uci secto tem rent lanimuscit ex explaut quam, et pellori busanist eos enis maximus ut id magnimpos il ipsum volum hil illaccuptius quam a santium veliquis evellen ihilla dolum reres dolendi aut ate parunti debis pe magnam ventibus et estem volut que alique iur, que nem fugianim dolore nos moluptata conet vendam quaturit lacculpa et que res eumquis aut quatest omnis abore offici cus.

Cullatet magnis num natempero officiaerum dolorio nsecate voluptum qui cus et labore ium qui berisqu untotat.

Riberupta doluptatur, accab is aciae odianda denimo delecae re sit audicie ndesto ent recte ducitis volupta quos eos unt.

Is et ut aut ex et doluptia di sam rera que remped exeruptatem quiatur, verovit, omnim fugit, que lit rempos voluptur, evellaut magnient acepra quundent.

Sequam volende lectemq uaerumenda dolor sa a nuscipsa doloris in nonsendit estis debisqui officto quat et ipsum n

142 | January 2016 | Gourmet International

Big Interview

Big Interview