CaLDRON Magazine, June 2014 by Chef at Large

CaLDRON Fo

June 2014

Magazine

Grilled food with wine page 28 /

recipes How to tip at restaurants

Awesome wine in bangalore

interviewed: chef matteo Girelli

how to cook perfect risotto

wine with grilled food

mediterranean food in mumbai

meet Mixologist manmohan singh

beer recipes for a hot summer

brilliant burgers CaLDRON Magazine June 2014 in delhi

chili's checked out in singapore

bake and gorge on savory cookies

stuffed full of 1 brilliant photos!

MEMBER POLL

How do you tip at restaurants? If you have ever wondered what is the politically-correct tip you should leave to the staff at a restaurant, check out the article on tipping etiquette on page 32.

Other

I don't tip

An appropriate amount less than 10% of the bill

10 - 15% of the bill

Original question: How do you tip at restaurants? Respondents: Two hundred and thirty (230) Link to Poll: http://bit.ly/tipsatrestaurants 2

CaLDRON Magazine June 2014

EDITORIAL & CREDITS

The Chef at Large Team

emperatures are soaring unbelievably high this month, and believe it or not, I found a perfumed candle in my home, topped with an inch or so of melted wax, earlier in the day. Perhaps it's time to do the old fried egg on the sidewalk thing. Maybe I will, and have a photograph for you in the next issue.

MANAGING EDITOR SID KHULLAR (Delhi/NCR) ASSOCIATE EDITOR NATASHA ALI (Bangalore) CONSULTING EDITOR VINITA BHATIA (Mumbai) EVENTS EDITOR PARUL PRATAP SHIRAZI (Delhi/NCR) SUBJECT MATTER EXPERTS SANDEEP SRINIVASA (Coffee) JASWINDER SINGH (Wine & Spirits) SPECIAL PROJECTS RITUPARNA MUKERJI SHRUTI ARORA CHARIS ALFRED BHAGIANTHAN

OTHER CREDITS Cover image by Sid Khullar, venue courtesy, Roadhouse Bar & Grill, Holiday Inn, Mayur Vihar, New Delhi All other recipe photos used are from the sources mentioned in the article.

Keeping the temperatures in mind, we have a selection of beer cocktails for you in this issue as well as a little something on cooling off. There's also a bunch of recipes for savory cookies in here this time; these will go well with the beer cocktails. Given the aura of witchcraft that surrounds the making of a good risotto, we obtained clear directions for you to cook up the perfect risotto at home in addition to chatting up mixologist Manhoman Singh and getting our paws on his signature cocktail, "The 19th". This issue is packed with food photos which I hope you'll like, including lunches faithfully chronicled by the very lucky Manish Bhalla, created by his talented wife, Vandana. Remember to write in! :) Stay well Sid Khullar

CHEF AT LARGE WEBSITE http://chefatlarge.in

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CaLDRON Magazine June 2014

Contents Remember to see our cover story on grilled foods with wine.

CaLDRON Magazine June 2014

CONTENTS Snippets Poll: Tipping at Restaurants, 2 Remembered this Month: Capt. C.P. Krishnan Nair, 6 Ask the Experts, 70 Listings - National, 72 Listings - International, 74 Reviews Burgers, Burgers, Everywhere, 8 Little Dimcha, Lot of Dao, 10 The Trendy Twist, 12 Auriga's Meal on the Go, 14 When the Wine is the Star, 16 Charmed by Chili's Singapore, 18 Specials Quick Take: Are Modern Foods Causing Cavities?, 27 Perspective: Tipping Point, 32 Recipe Corner: Savoring Savory Cookies, 34 Know your Food: Rise up to the Risotto, 40 Quick Take: Beat the Heat with Chia Seeds, 42 Flavors of India: Bawas and their Bhonu, 44 Events: A Stream of Food and Creativity, 46 Events: A Smile to Set Things Straight, 48 Mix it Up: Beer Cocktails, 54 Featured Member: Vandana Bhalla's Bento Lunches, 66 Cover Story Grill 'em Right, 28 Kitchen Kin The Best of Both Worlds - Chef Mateo Girelli, 20 Manmohan Singh, 24 Spiritual Quest Getting Better with Age: Just Like Spumante, 50 Roaming Rover Westin Sohna Resort & Spa: A Luxuriant Haven, 60 Food Porn Inspirations, 76

CaLDRON Magazine June 2014

Recipes Food The Benedictor, 9 Walk in the Garden, 13 Burmese Khao Suey, 15 Galettes des Rois, 21 Recette Poulet Provencal, 22 Parmesan & Basil Cookies, 35 Sundried Tomato Cookies, 36 Chive & Sour Cream Cookies, 37 Cream Cheese & Poppy Seed Cookies, 38 Risotto Agli Asparagi Con Mascarpone e Limoni Sotto Sale, 41 Mango Chia Pudding, 43 Sali Boti, 45

Drink The 19th, 26 Michaelada, 55 Rocket Fuel, 56 Herbal Booster, 57 Balty Morzo, 58

REMEMBERED THIS MONTH

“I do not believe in good luck. If there is such a thing, then it comes to those who dare to act.”

Capt. C.P. Krishnan Nair (February 9, 1922 – May 17, 2014) Captain CP Krishnan Nair was the chairman of The Leela Palaces, Hotels and Resorts, one of oldest hotel groups in India. Born on 9th February 1922 in Kannur, Kerala, he was just 13 when he joined the Indian Freedom Movement and later became an officer in the Indian Army. In 1951, he resigned his commission and helped to set up the All India Handloom Board. He was instrumental in developing and marketing the ‘Bleeding Madras’ fabric, which met with legendary success in starting exports to the United States. His frequent business trips to Europe and America inspired him to make a foray into the hospitality sector. At the age of 65, he started The Leela Group of Hotels with the Leela Hotel in Mumbai in 1986 and signed a marketing alliance with Kempinski. Globally recognized as an environmentalist, hotelier and a visionary, he received the Global 500 Laureate Roll of Honour by the United Nations Environment Program in 1999 from Emperor Akihito of Japan for his untiring efforts in environment conservation. The American Academy of Hospitality Sciences honoured him with the Lifetime Achievement Five Star Diamond Award in 2009; he received the Green Hotelier Award by the Geneva based International Hotel and Restaurant Association (IH&RA) and the Maharana Mewar Foundation’s Uday Singh Award for ‘Outstanding Practical Achievements in the Protection and Improvement of the Environment’ in 2002. In 2008, Business Week, U.S. listed him among the 50 global octogenarians who still ‘rock the world’. Nair also received the highest Indian civilian honour - the Padma Bhushan from Pratibha Singh Patil, then President of India.

CaLDRON Magazine June 2014

CONTRIBUTORS

Faces in this Issue

Ayushi Shah started Icing On Top, a confectionary range, in 2009 with an objective to offer vegetarian desserts and eggless delicacies. She has now added savory cookies and flatbreads to her menu, because sweet and spice is oh-so-nice! Chef Fabio Maiano is the Italian cuisine perfezionista from Milan who mans Pregoâ&#x20AC;&#x2122;s kitchen at Westin Mumbai Garden City. He loves travelling and trying out new dishes, but his heart belongs to the artistic flavours of authentic Italian delicacies such as Risotto Milanese, Lasagna Di Pomodoro E Verdure and Carpaccio Di Pollo Affumicato. Gett him to talk about risotto especially and there is no stopping! Perzen Patel started BawiBride.com as a food blog that focused on everyday Parsi cuisine. In less than a year, it evolved into a niche catering service that whips up Parsi delicacies, dips and desserts on a monthly rotating menu. As the chief tasting officer, Perzen handles the cooking, food photography, tasting, feeding, menu planning, social media and much more. As Food & Beverage Manager for Taj Lands End in Mumbai, Sachin Maheshwari ensures that all his guests leave with a smile on their faces, irrespective of their mood when they walk into the hotel. He uses his 14 year-long experience to educate his colleagues on how to give guests a wonderful and hospitable experience. So who better than him to shed light on the dilemma of leaving the right tip fot a restaurantâ&#x20AC;&#x2122;s employees? Sumedh Mandla, CEO of Grover Zampa Vineyards, has worked in top hotels in India and abroad and also in the import, marketing and distribution business in India for 16 years. He explains about the wide array of wine choices when it comes to pairing one with barbecue fare. So go ahead and try out a few to find out what you prefer when you fire up your grill this month.

Ayushi Shah

Fabio Maiano

Perzen Patel

Sachin Maheshwari

Sumedh Mandla

CaLDRON Magazine June 2014

REVIEWS - DELHI

Burgers, Burgers Everywhere

Choose Right Shams comes up with some awesomely enticing names for his creations which leave you in a mental mess for a few seconds, trying to figure out what to devour from the menu. There was the interesting sounding Benedictor (INR 410), a take on the classic Eggs Benedict with tenderloin patty with 20% fat, layered with turkey pastrami, peppered egg and hollandaise sauce on the side. All one needs is a beer to go with it, which makes it pure heaven One thing to know about Shams is that he loves to feed you so you need on a sunny day. The burger is very juicy, very layered and tantalizes the a large appetite when you visit him. “You will never get the same taste and taste buds with the different strokes of the meat and egg. Given its size, it is won’t be able to savor the food with smaller portions,” he says. As a regular definitely not for the faint hearted. patron of SHD, my waistline is going places already- not that I’m complain- Despite a full stomach, I decided to go for the Beer and Cheese burger (INR ing. hat happens when an amazing chef who has you in awe of his creations invites you to taste the latest fare at his restaurant? You stop thinking, chuck everything and head for the door. That is what I did when Chef Shams-ul Wahid of Smoke House Deli (SHD) invited me to taste his creations during the burger festival.

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There are burgers and then there are burgers, beef burgers being the trickiest of the lot - something that allows you to slow down a bit, something you enjoy with a bunch of friends on the weekend over a beer or two with no worries about where the time is headed.

CaLDRON Magazine June 2014

REVIEWS - DELHI 410). Beer, cheese and burger, that’s not a combination of flavors one says no to! A tenderloin patty with rarebit, rucola, fried onions and a mix of beer and cheese melted on the patty makes this a giant appetite quencher. The smokiness from the charcoal grill lends that extra bit of flavor to the meat as one transcends into the zone of barbecues, beers and friends. There are burgers and there are burgers, and QSR joints just don’t have it in them to get it right. Anyone can make a chicken burger. Beef burgers, in my opinion, are the trickiest of the lot. You need the right cut, right amount of fat, right cooking time, doing it all right takes some skill and an eye for detail. So, when anyone tells me about a burger festival, my benchmark is always the beef burger. It is something that allows you to slow down a bit, something you enjoy with a bunch of friends on the weekend over a beer or two with no regards to where the time is headed. In my opinion, Shams should take another look at how he names his creations and just start calling them – “Holy smokes, I’m a genius.” - Jaswinder Singh Rating: 4 out of 5 Price: INR 1100++ (meal for two) Address: Smoke House Deli, DLF Promenade, 125, Nelson Mandela Marg, Vasant Kunj, New Delhi - 110070 Phones: 011-46075646

Shams comes up with some awesomely enticing names for his creations which leave you in a mental mess for a few seconds, trying to figure out what to devour from the menu. CaLDRON Magazine June 2014

The Benedictor Makes 5 burgers

Ingredients: For the patties • 800 gm tenderloin mince • 100 gm tenderloin fat • 15 gm Rosemary, chopped • 30 gm Parmesan, grated • 30 gm garlic, chopped • 60 gm onion, chopped

For the peppered egg • 1 egg • 2-3 pink peppercorns • 2 black peppercorns • 10 gm butter For the burger • 5 English muffins • 100 ml Hollandaise

sauce • Few iceberg lettuce • 3 tomato slices • 2 – 3 pickled cucumber slices • Onion relish, optional • 60 gm turkey pastrami, cut into strips

Method: For patties: 1. Mix all the ingredients well and then divide into five portions. Make a patty out of each portion. Refrigerate for a couple of hours. For the peppered egg: 2. In a heavy base pan, heat butter on medium heat till it melts. Add the peppercorns and cook for around 30 seconds. 3. Crack the egg and cook on both sides. Assembling the burger 4. Grill the beef patty on a hot grill. Keep flipping the patty every 15 seconds until you get the desired brown color on all sides. Make sure you rest the patty for 90 seconds before you serve it. 5. On the same grill, toast the burger buns. Once the bun is toasted, smear one tablespoon of Hollandaise sauce on both sides. 6. On the base of the burger bun, make a bed of lettuce and tomatoes and place the cooked burger patty on top. 7. Add turkey pastrami and peppered egg. 8. Pour the rest of the Hollandaise sauce. Add cucumber pickle and onion relish and close the burger. 9. Serve with coleslaw and fries. 9

REVIEWS - DELHI

I Little Dimcha, Lot of Dao

Dimcha is a tearoom that serves a select array of Dim Sum, and Dao is where you go to complete the meal. Thai fine dining has come of age and now menus read as local as possible while the food seems to come straight from the hometowns of chefs! The interiors are subtle with beautiful woody tones.

’m a sucker for cool restaurant names, and though ‘Fat Duck’ doesn’t inspire me, ‘Thai Tanic’ for a Thai cafe is a killer name. So when I found Dimcha & Dao tucked between a bakery and a lifestyle store, I couldn’t help embracing the name before the food!

crystal Dim Sum, though we preferred the robust flavours of the Chili Garlic Dumpling (INR 245). With a true Thai nature, it was wonderfully paired with assorted dipping sauces.

The Char Siu Chicken Baos (INR 295) had a lovely Char Siu flavor but I felt the chicken was a bit Dimcha is a 15-seater of a forced fit. Our pork cravings were satiated by Dim Sum café on the baked Pork Puffs (INR ground floor that serves up almost 20 varieties of 295) filled with Dimcha’s signature roast pork; these moist and fragrant Dim were by far one of the Sum, that can be paired with fragrant teas. If you flakiest, buttery, baked enjoy Dim Sum as start- Asian puffs I have had in a long time, worth going ers, then it’s a good idea to do so and then head on back for. Do try the Spinup to level 1 to tuck into a ach and Prawn Roll (INR fairly impressive menu of 295), which was interThai delicacies. estingly a prawn mousse wrapped with spinach and Dao is heavenly smelling steamed with black bean and cozy, while Dimcha sauce – nice surprise for is good if you are in the the palate. mood for a quick round of Dim Sum with a cup of The Lotus Leaf Parcel with tea. The menu at Dao is Sticky Rice and Chicken more lavish than Dimcha, (INR 295) was another inbut then there is only so teresting variant to come much one can do with across because the sticky Thai accents without rice merged well in this making a museum of the dish. What I would likely establishment. Thai filigo back for would be the gree screens and Chinese Paper Packet Chicken teapots adorn the eatery (INR 355), a dish I both making it quite a nook cook and enjoy eating. At for the suburban market this point we saw a tray where it is housed. laden with an array of watermelon cocktails, called A Treasure Hunt the Watermelon Kimono We started with a por(INR 375): vodka and the tion of vegetarian Thai summery goodness that Dumpling with Five is watermelon! We were happy to discover that Treasures (INR 225), freshly flavoured with Dao has a pretty good coriander and with all the bartender! translucent goodness of a CaLDRON Magazine June 2014

REVIEWS - DELHI Dimcha Inside Inspired by the sticky rice parcel, we decided to try the Sticky Rice (INR 275), which is steamed for 30-35 minutes in a hand-woven reed basket on one side and then turned over to cook further. Tradition says that every Thai housewife should know how to flip the entire load over in one go, like an omelet, and if she doesn’t, there will be discord in the family! Good that the Chef at Dao is no housewife, and the sticky rice was perfectly done, nestled in a baby bamboo steamer. We skipped the myriad salad options, and dug straight into the mains, where the menu is laden with many choices of exotic veggies and a good variety of meats, from poultry to pork, salmon to soft shell crab and a dish or two with duck. We started with the usual suspects – Chicken Pad Thai (INR 455) and Lamb Massaman (INR 525) are the Chicken Caesar and Mojito of Thai restaurants – and they were well done and well presented. It is easy to decipher the extensive menu, which was categorized by ‘food type’ or ‘prep type’. Seafood came in the form of Prawns in Basil Sauce, an easily forgettable dish. Vegetarians should try the Stir Fried Eggplant with Sweet Basil (INR 375), which had very fine flavours.

The menu at Dao is more lavish than Dimcha, but then there is only so much one can do with Thai accents without making a museum of the establishment. Rating:4 out of 5 Price: INR 2000++ (meal for two) Address: Dimcha and Dao, N-17, Ground Floor, Greater Kailash (GK) 1, New Delhi - 110048 Phones: 96430-00162

The Khao Suey was very well presented and looked delicious!

The only dessert available was the Tub Tim Grob (INR 375). We make these water chestnuts in rose tinted coconut milk at home but the street version with crushed ice interferes with the consistency of the coconut milk, which is why we barely touched our portions. In retrospect, I would go back for more of the Dimcha experience, perhaps add a cup of fragrant tea and then enjoy a round of soft shell crab! - Parul Pratap Shirazi CaLDRON Magazine June 2014

REVIEWS - MUMBAI

rendz at Hotel Lalit in Mumbai is often overshadowed by Baluchi, the Indian restaurant in the same hotel. In a bid to tempt more guests to cross its threshold, Trendz launches a new menu annually and its menu for 2014 has a streak of molecular gastronomy in it. We decided to examine the novelty in some dishes on the menu to see how this concept worked as a composite whole. THE DISH, THE TWIST Caesar's Twist On The Tradition (INR 850): The original Caesarâ&#x20AC;&#x2122;s Salad uses lot of Romaine lettuce, Parmesan cheese, some lean meat and coddled whole eggs with the classic dressing. Executive Chef Subrato Goswani gave it a makeover with confit chicken pieces dusted with tandoori masala balancing an excessively thin and extremely crispy bread. Instead of bacon strips, the salad has a row of bacon powder and a coddled egg yolk with some romaine lettuce drizzled with dressing. While the presentation gets full marks, eating the different elements is challenging, especially the egg yolk that breaks into a stream and you have nothing to mop it up with.

The Trendy Twist The new Mediterranean menu at Trendz pays a wonderful tribute to molecular gastronomy. The dishes are beautifully presented, though it can be a challenge trying to eat some of the imaginative culinary creations.

Steak Tartare Reference (INR 750): This appetizer has compressed watermelon muddled with black pepper and topped with mango ravioli touched with a dash of Grey Goose Vodka. It looks like the classic Beef Steak Tartare with fresh egg yolks on top. Again, the presentation is applause-worthy, but eating it is difficult. The mango ravioli jiggled and wiggled as we struggled to balance it on our spoon. When we finally managed to slurp the mango whole 12

CaLDRON Magazine June 2014

REVIEWS - MUMBAI with some watermelon, we found that flavors of the two fruits fused splendidly.

indisputable. This is evident in the careful attention to the sensuous presentation of dishes. However, some thought should have gone Mille Feuille Of Vegetables (INR to the ease with which one can 1350): Imagine this – a spongy eat these creations of culinary art. bed of broken wheat khichdi and After all, if it looks too good to eat, layers of filo pastry with vegetachances are a guest might find it ble ratatouille in between. Sounds tough to eat it – literally and figuratempting? We definitely thought so. tively speaking. Except that when it came to eating it, the entire structure crumbled - Vinita Bhatia and we felt we were reassembling the Colosseum while trying to get all the elements on our spoon. Suffice it to say, we picked the filo pastry with our hands, mixed the ratatouille with the porridge and made a merry meal of it. Sea bass Potato Enveloped (INR 1800): A fillet of sea bass wrapped in potato slivers, tossed in olive oil and herbs and then baked is itself quite a delightful dish. Pair it with some sweet piña colada froth, throw in some bell peppers quickly tossed in olive oil to retain their crunch, add a little helping of mango caviar and you have a dish par excellence. The medley of flavors made it the standout dish of the evening. Estee Lauder Inspired Perfumed Panna Cotta (INR 600): With a name like that would you fault us if we expected a delicately elegant dessert that gave out an exotic whiff? Well the only whiff, or rather flavor, came from the kaffir lime caviar. Just like Kato, the sidekick, hogs the limelight from the Green Hornet, the pineapple spring roll stole the attention away from the panna cotta. OUR TAKE That a lot of deliberation has gone into the creation of the new menu is CaLDRON Magazine June 2014

Rating: 3 out of 5 Price: INR 3000++ (meal for two) Address: The Lalit Mumbai, Sahar Airport Road, Andheri (E), Mumbai 400059 Phones: 022-66992222

Walk In The Garden

This fresh salad is a visual treat with the bright colored vegetables of cottage cheese crumble. Serves 1 Ingredients: • 5 gm, kaffir lime leaves, chopped fine • 1 cup milk • 1 tsp vinegar • 100 gm mushroom, powdered • 50 gm baby carrots • 50 gm whole

cucumber 50 gm zucchini 50 gm baby potatoes 50 gm lemon grass 100 gm readymade mayonnaise • 20 gm sundried tomato,

• • • •

chopped 10 gm garlic, fried 30 gm olives 30 gm capers 30 gm parsley, chopped • 100 gm lettuce leaves • 50 gm micro greens • • • •

Method: 1. Cut the vegetables in baton shape and blanch them. 2. Mix mayonnaise with tomatoes, olive,capers chop parsley and garlic. 3. Boil the milk. Add kaffir lime leaves and vinegar so the milk will split. Drain the whey out in a strainer. Crumble the cottage cheese over the bottom of a serving bowl. 4. Sprinkle the mushroom soil on top of it. 5. Mix the vegetables with the mayonnaise sauce and place on top of the dressing as shown in the picture. 6. Put some micro greens from top so the presentation look like a garden. 13

REVIEWS - MUMBAI

Auriga's Meal on the Go

ucked away in the quaint and quiet little lane near Famous Studios at Mahalaxmi is Auriga, which has many avatars – on the ground level it masquerades as a lounge with a bar and al fresco area, while on the first storey there is a pan-Asian restaurant. The first thing to catch your attention when you enter Auriga is its futuristic spacecraft-ish design. The triangular and angular edges of the exterior conceal the dark, almost forbidding interiors of the lounge bar. However, the brightly lit dining area with wooden décor has a more welcoming look and the Buddha statuette, cane tablemats, chopsticks, etc., exude an Asian vibe. Given its location in the corporate heartland of Mumbai, Auriga recently introduced a corporate lunch for professionals looking for a four-course lunch on the go. Priced at INR 600 per person, this meal is aimed at offering a quick bite at a pocket-friendly rate. We decided to see if working professionals would find a midday succor during this lunch hour. GET, SET, GO Starting us off on the corporate lunch were the Spinach Tofu Soup

and Zesty Lemon and Cilantro Broth. Surprisingly, the former presented itself in a red incarnation with a spicy tomato base with some blanched spinach. The tiny tofu pieces balanced the tanginess of the tomatoes efficiently. Though tasty, the Lemon Cilantro Broth was all cilantro and little lemon, not that it gave us any reason to complain. The Vegetable Dumplings that came up next were a delight to see and eat. The paper-thin cover offered a crystal clear view into the delicious mixed veggies inside. For the main course, we opted for the Burmese Khow Suey and requested the curry be spiced a little. The elaborate accompaniments were a visual delight; the thick curry was just the way we wanted it – sweet and slightly spicy, making it a perfect accessory for the rice (we skipped the noodles). The Banana and Strawberry Melts that comprised dessert was slightly off the mark. Though it sounded exotic, the caramelized bananas crammed inside a thin crepe which was then deep-fried and served with some strawberry crush and vanilla ice-cream, tasted too pedestrian. The strawberries also got lost in translation.

Office goers in Mumbai often give lunch a skip because deciding what to eat and polishing off a meal quickly can be tricky, especially when one needs to be back in the office within half an hour. Auriga has come up with a corporate lunch that takes the confusion about deciding what to eat out of the equation. CaLDRON Magazine June 2014

REVIEWS - MUMBAI The elaborate accompaniments with the Khao Suey were a visual delight

We think that the idea of a swift corporate lunch is great especially when you are in between meetings in the area. For that quick service is pertinent, which is where Auriga needs to pull its socks up. However, if a hearty Asian lunch with colleagues is what you want, then give Auriga a shot, because it is definitely value for money.

Burmese Khao Suey

Serves: 4 • Preparation time: 30 minutes • Cooking time: 15 minutes Ingredients: For the accompaniments • 1 bunch fresh coriander leaves, chopped • 1 bunch fresh scallions, chopped • 6-8 fresh red chilies, chopped • Handful of peanuts, chopped • ½ cup fried noodles • 2 lemons, cut into wedges

- Hrishikesh Thakkar

Surprisingly, the Spinach Tofu Soup presented itself in a red incarnation with a spicy tomato base with some blanched spinach.

For the chutney • 1 tbsp cooking oil • 2 tbsp garlic paste

• • • • •

½ cup onion paste 2 tbsp ginger paste ½ tbsp turmeric 2 tbsp roasted chana dal ½ cup boiling water

For the chili oil • ½ cup cooking oil • 15-20 whole red chilies

• 3-4 green chilies • Salt and black pepper, to taste • 1 tbsp coriander powder • 1 tbsp cumin powder • 1 tbsp red chili powder • ½ tbsp turmeric • 2 tbsp oil

For the coconut broth • 250 ml coconut milk For the vegetables • 1 ½ ltr water • ¼ cup each of carrots, broccoli, colored peppers, • One packet of Hakka noodles, cooked as per zucchini, cabbage, all instructions on the packet diced

Method: For the accompaniments: 1. Place each condiment in separate serving bowls to be presented with the broth.

Recipe courtesy: Auriga

For chili oil: 2. Heat oil in a pan. Add red chilies. Cook for a minute or 2 and set it aside. Cool and blend in a food processor.

Rating: 3 out of 5 Price: INR 600++ (per person) Address: Auriga, Plot no 1B (ground and first floor), Famous Studio Lane, Off Dr E Moses Road, Mahalaxmi, Mumbai Phones: 022-43472505/06 CaLDRON Magazine June 2014

For the chutney: 3. Heat oil in a pan. Add the pastes and sauté well. 4. Add boiling hot water and turmeric and let it simmer until the oil surfaces on top.

Chef 's Suggestion: The chili oil can be stored for later use on noodles etc.

For the vegetables: 5. Add the vegetables in the chutney and cook for 2 to 3 minutes. 6. Add salt, black pepper, coriander powder, cumin powder, red chili powder and turmeric. Cook on low heat, stirring and adding a bit of water until oil separates. For coconut broth: 7. Blend chana dal flour with coconut milk.Add to the vegetables. 8. Boil the mix and then lower heat and cook for 5-10 minutes or until the vegetables are soft and all the flavors have blended well. Presentation: 9. Layer noodles in a bowl, top with curried vegetable and coconut broth. Either add accompaniments to your liking or serve them on the side. 15

REVIEWS - BANGALORE

When the Wine Is the Star! Lucio Matricardi of Big Banyan wines believes that food and wine should be together, just like a lovey-dovey couple. Unfortunately, the couple were on the outs during a wine pairing dinner at Graze, Taj Vivanta, with the wine winning hands down, while the food was inconsistent and at times, downright inedible.

xploring Indian wines always gives me a warm and fuzzy feeling, but I am a tad wary of wine pairing. Getting the food to match the wines is not easy and my skepticism is unfortunately warranted. But once in a while, thankfully, I have been pleasantly surprised.

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Earlier in May 2014, I attended an exclusive Big Banyan Wines paired dinner at Graze, Taj Vivanta, MG Road. Having tasted Big Banyan’s Rosa Rossa at the Orion Wine Festival last year, I admit to being a fan. So, an evening with four of their wines was definitely something to look forward to. OFF TO A WINE START The wines did not disappoint, and since we started with the aforementioned Rosé, things got off to a fine start in my book. The presence of Big Banyan’s Italian winemaker, 16

CaLDRON Magazine June 2014

REVIEWS - BANGALORE Lucio Matricardi, who talked us through the four courses and corresponding wines, was the added bonus. A charming, knowledgeable and extremely affable person, he told jokes and stories and kept us in high spirits (pun intended) throughout the evening. Being Italian, Lucio sees food as a story, not just something to fill the belly. He added that food and wine are meant to be together, just like a lovey-dovey couple. Unfortunately, the couple that night were on the out, with the wine winning hands down, while the food was inconsistent and at times, downright inedible.

Couscous Salad, which were not memorable, but passable, we drank a chilled Big Banyan Sauvignon Blanc. This dry white with citrusy and fruity notes paired well with the first course. Made from an aromatic variety that is delicate and gentle, Lucio said that the grapes produce their best aroma when happy!

HAPPY GRAPES EQUALS HAPPY WINE DRINKERS! Up next was Roasted Garlic Soup with garlic chips and a touch of basil oil. I absolutely loved this dish – it was garlicky without being over the top and worked with the wine. The Lemon Tea Sorbet palate cleanser that came next reminded As we sipped our Rosé and awaited me of Lipton Lemon Tea, frozen the beginning of service, we nibbled and served in a shot glass. Enough on a basket of freshly baked breads said! (the pesto rolls were fantastic!), Salmon and cream cheese and Herb The main course had four different cheese on filo canapes. The amuse options, catering equally to vegebouche, a champagne jelly dressed tarians (Cheese Marubani or Wild with micro greens and herbed foam Mushroom Risotto) and non-vegwas quite odd and didn’t merit etarians (John Dory or chicken), more than a taste. featuring Italian and Mediterranean dishes. Since I am not a big fish eatTo accompany the starters of er, I left the John Dory to the fan of Beet Carpaccio and Chicken and that dish at our table, and opted for the risotto over the chicken since roasted chicken and veggies and mash seemed pedestrian.

I absolutely loved the Roasted Garlic Soup with garlic chips and a touch of basil oil – it was garlicky without being over the top and worked with the paired wine.

CaLDRON Magazine June 2014

The risotto turned out to be completely inedible. It was severely undercooked and would have been better employed as glue for a child’s art project – the two bites I took left my mouth coated and rice pieces stuck. No one from the hotel’s staff asked if I was happy with the dish even though it was virtually untouched when they cleared it.

Thankfully, because of my loving dining companions, I ate some chicken and some fish, and was able to fully appreciate the beauty of the Big Banyan Limited Spring 2008 Shiraz, a powerful, dry, full bodied wine that smelt and tasted earthy. I would quite happily have stayed with my nose stuck in my glass, if I were not in polite company! I shall go on the prowl for a bottle of this, and then only uncork it to share with a special someone. A TALE OF FEW WINES Hoping that dessert would assuage my disappointing meal, I asked for Banana Souffle with sesame ice cream and chocolate soil, over the Creme Brulee Napoleon. Big Banyan Bellissima, a late harvest Muscat was the accompanying dessert wine and it reminded me rather strongly of Mead – sweet, honeyed tones, which to my mouth, overtook the peach and apricot notes. The desserts were uneven. The sesame ice cream was lovely, but the banana souffle was a dead ringer for baby food in taste and consistency. I have yet to have a satisfying meal at any of the restaurants at Taj Vivanta, MG Road, and this evening’s fare certainly did not help. However, the wines were the stars, and oh so brightly did they shine! - Natasha Ali

Address: Vivanta By Taj, 41/3, MG Road, Bangalore - 560 001 Phones: 080-61344815

REVIEWS - SINGAPORE

f you spend a few evenings dining in the various establishments in the Clarke Quay, you get why the four-decade old Chili’s Grill and Bar still means quality food. While planning a trip to Singapore, Chili’s was one of the must-visit places on my itinerary, to dig into quality vegetarian fare in the carnivore-loving world there. And dig in, I did! The chain has several outlets in Singapore itself, and we visited the branch situated in Resort World, Sentosa, after a tiring day out in the island amusement park of Sentosa. Aptly lit, Chili’s was full of commotion though this chaos did not jar on the nerves. Quite spacious, with its Mexican/Italian inspired décor, the place was buzzing with activity, and one could spot a diner from almost every geography feeling at home in this bar. We flagged off the meal with some Tostada Chips (SGD 8) which were accompanied by a tangy salsa. It was hard to believe that something so simple could be this flavourful.

The chips were perfectly crispy and the salsa felt like it had been prepared freshly, with the ingredients recently picked from the farms. Enticed by its fascinating name, we decided to have a go at the nachos with the Fire Grilled Corn Guacamole (SGD 11), but it was a case of all fire, no fieriness! The corn was grilled and treated with ‘fire’, but it did not heat up our taste buds.

AN ITALIAN VISITOR Whilst we were still savouring this Mexican delight, our table received an Italian visitor. The Mushroom WELL SPACED SERVICE Alfredo Pasta (SGD 19) was just like we expected it to be; with the As soon as we had a crack at the chips, the other dishes started to penne swimming in a thick mushflow towards our table. The staff room-laden sauce. Simple, yes, but serving us was patient enough to it was too cheesy after a few bites. understand our vegetarian require- We asked our server if we could get ment. The Chipotle Vegetable Soup some pizza, even though this dish (SGD 19) was thick, creamy and was not on the menu. The chef was flavourful. A few vegetables did kind enough to oblige our request. make their presence felt, but the pervasive presence of mushrooms got us thinking whether it wouldn’t have been apt to call it a Mushroom Soup instead. The Classic Nachos (SGD 19) arrived next, and they were pretty ‘classy’ too! We had a fun time unearthing the handsome portion

Charmed by

Chili's, Singapore 18

of nacho chips hidden underneath the usual suspects - jalapenos, tomatoes, guacamole, sour cream and the works. Despite the various dippings, every element was distinctly flavorful and teamed up well to hit every taste bud.

Who says vegetarians and teetotalers can’t enjoy themselves at an American grill and bar? Chili’s in Singapore proves that you do not need to be a carnivore or a guzzler to make the most of their extensive menu, without feeling like you have missed out on a good thing. CaLDRON Magazine June 2014

REVIEWS - SINGAPORE We chose a pretty basic pizza with tomatoes, basil leaves and cheese, and we were surprised by its size – it was enough for two to polish off without asking for anything else. The luscious tomato sauce had the perfect tangy edge while the meltingly gooey cheese was like a melted blanket on top. After all, there’s nothing like lots of cheese! At the end of it all, we were quite full (and sane) enough to skip dessert and walked out with sated tummy and heavy feet that simply demanded to hit the bed. This meal of gar-

Enticed by its fascinating name, we decided to have a go at the nachos with the Fire Grilled Corn Guacamole, but it was a case of all fire, no fieriness!

gantuan portions did not dissuade us from Chilli’s - in fact we returned a week later to check out other vegetarian options on the menu. Only this time around, we decided to order just a couple of dishes amongst us, so that we could walk out of Chilli’s with a spring in our step, rather than like lumbering giants. Chili’s feels just about right for every type of person, from any nationality. From us Indians enjoying our veggie fare, to an American savoring some serious Baby Back Ribs, and even the local Singaporeans having a gala time, Chili’s is the perfect hangout place for all! - Hrishikesh Thakker

Rating: 3 out of 5 Price: SGD 80++ (meal for two, no alcohol) Address: #01-18 Clarke Quay Central, Singapore - 247933 Phones: +65-6835907 CaLDRON Magazine June 2014

The Best Of Both Worlds Chef Matteo Girelli’s mother is French, while his father is Italian. In a curious case of history repeating itself, his wife is French, while he is Italian. Today, he straddles two worlds – one in Nice, the other in India – as he visits regularly to oversee his restaurant in Goa while also organizing various food workshops in the country. 20

CaLDRON Magazine June 2014

KITCHEN KIN - INTERNATIONAL

Galettes Des Rois

hef Matteo Girelli is no stranger to India. He probably knows more about Goa than most locals do. After all, he has been successfully running a restaurant in Goa for close to a decade. This means he has to go to the local market to get the best produce and work closely with local authorities to ensure his establishment is running at top gear.

This puff pastry pie, also called King Cake, is a very popular treat in France. The French traditionally eat it in January to celebrate the Epiphany. Recipe below.

“I love everything about India. However, I still can’t stomach the local food; it is too spicy and strong for my senses,” he says. The one thing he has tried and can eat comfortably without downing several jugs of water is the Malai Chicken Tikka. “It’s is the only dish I have encountered that is creamy, cheesy and with subtle flavors – a lot like the French cuisine I am most at ease with,” he laughingly proclaims.

coincidences. The first is his lineage. His mother is French and his father, Italian. His wife is French and he is Italian. The other curious occurrence is that his grandmother had a small restaurant in France, specializing in local French cuisine. Matteo’s Sabai Sabai restaurant in India too specializes in traditional French cuisine.

FAMILY TRADITIONS Matteo’s life has several curious

Talking about his initiation into the world of food, he recalls how he spent the first 15 years of his

life in Italy, visiting his maternal grandparents in France in Salerno during the summer months. While his grandmother bustled about her restaurant, where she was the head chef, cashier, server and everything in between, Matteo would follow her around, absorbing everything about the kitchen. Every summer vacation, he would help her in the restaurant for a couple of months. That was where he got hooked to the clanging of pans and the bubbling of sauces.

Galettes Des Rois

Serves: 4 • Preparation time: 45 minutes • Cooking time: 45 minutes

Ingredients: • 110 gm almond flour temperature • 100 gm sugar • 2 large eggs, at room temperature • Salt, a pinch • One vanilla pod • Zest of ½ orange (unsprayed) • 450 gm puff pastry • 110 gm unsalted butter, cubed, at room Method: 1. In a medium sized bowl, mix the almond flour, sugar, salt, and orange zest. Add butter and mix well. Add eggs, one at a time, along with the vanilla pod. The mixture may not look completely smooth, which is normal. Cover the mixture and chill it in the refrigerator for half an hour. 2. Line a baking sheet with butter paper. On a lightly floured surface, roll one piece of puff pastry into a circle about 6-inch round. Place this circular dough on the baking sheet. 3. Roll out the remainder dough into another circular piece and trim it. Place it on another butter paper and chill it for 30 minutes. 4. Remove the dough and almond filling from the refrigerator. Slide the second circle of dough and butter paper so that there is only one circle of dough on the parchment lined baking CaLDRON Magazine June 2014

For Glazing • 1 egg yolk • 1 tsp milk

Chef 's Suggestion: You can also use pistachio flour instead of almond flour for the filling.

sheet. 5. Spread the almond filling over the center of the dough leaving a 1-inch border. Preheat the oven to 180°C. 6. Brush water generously around the exposed perimeter of the dough, then place the other circle of dough on top of the galette and press down to seal the edges very well. 7. Use a fork to close the edges nicely. Mix egg yolk with the milk and brush it evenly over the top. Use a knife or toothpick to poke 5 to 6 holes in the top, to allow steam to escape while baking. 8. Bake in the preheated oven for 30 minutes, or until the galette is brown on top and on the sides. Remove from the oven. Slide the galette off the baking sheet and cool it. 9. Serve warm or at room temperature. 21

KITCHEN KIN - INTERNATIONAL Sadly, when he was 15 years old, his grandmother sold off the restaurant. Around that time, Matteo joined a local university to study foreign languages, especially German. To pay for his education, he started working in a restaurant, because that was the only job he had some experience in. After he graduated and the time came for him to choose his career, it was a no-brainer – he decided to stick to the culinary world. After all, he knew the ins and out of working in a restaurant like the back of his hand!

his wife. Now, his son can also boast that his father is from Italy, while his mother is from France – something that seems to have become a family tradition in the Girelli household!

A few years later, he had to shift Sabai Sabai to Pantem in Goa because his former landlord asked for more rent. “Our restaurant was very famous with international holiday makers because they would get the same food that they ate back home. MAKING HIS MARK Seeing its growing popularity, our While he enjoyed working with rent was almost doubled and so we famous chefs, Matteo soon realized decided to shift the restaurant to that in any standalone restaurant, another part of the state,” Matteo the chef is ultimately the uber-boss. ruefully says. The only way for Matteo to create Now, he is facing the same problem a reputation for himself was by starting his own restaurant or an all over again in Pantem. “In India, there is no standard structure for affiliated culinary business. raising rent. You enter into a threeSince French and Italian cuisine Seven years ago, he decided to test year contract and then landlords were his strong suits, after having some uncharted markets where he randomly hike the rent when it’s worked with maestros like Chef could establish himself and zeroed time for renewing the contract, Jean Troisgros, Matteo decided in on India. He landed at Goa and sometimes demanding 10 times to gain knowledge of some other more, based on the reputation of realized this state attracted many international cuisines and moved international vacationers and sev- the establishment. For a business to Ireland. There, he signed up for eral of them preferred continental owner, this can be very difficult to courses on health and nutrition, judge my future overheads and plan cuisine to the spicier Indian fare. understanding ingredients and He started a restaurant called Sabai the growth forward. Sometimes it plating, alongside to working with Sabai in Palolem and split half his is best if your restaurant is doing renowned chefs. While working in time shuttling between Nice and mediocre business!” Matteo adds. a restaurant at Ireland, he met a girl Goa. With this kind of uncertainty, Matfrom Nice, who went on to become teo decided to come up with other

Recette Poulet Provencal

Chef 's Suggestion: Use a teaspoon of cornflour mixed in waseasoning ter 2 teaspoons of water • Salt, to taste to thicken the sauce, • Black peppercorns, to if desired. taste • 360 ml white wine

Serves: 4 • Preparation time: 20 minutes • Cooking time: 50 minutes Ingredients: • 1 full chicken, cut in 4 or 6 pieces • 4 tbsp olive oil • 3 medium onions, minced • 2 garlic cloves • 1 red bell pepper • 1 green or yellow bell pepper, cut in

small cubes • 3 medium tomatoes, chopped • 2 potatoes, boiled with the skin and chopped • 10-15 black olives • Thyme, rosemary, oregano, for

Method: 1. Heat a pan and pour 2 tbsp olive oil in it. Sauté the onions and then shallow fry the chicken for 5 to 10 minutes. 2. Add the garlic, the colored peppers and the aromatic herbs then cook for another 5/10 minutes. 3. Transfer these in a microwaveable dish, adding the olives, tomatoes and potatoes. Add the seasoning and toss to mix well. 4. Drizzle some olive oil on top of the chicken and potatoes. 22

Cover the dish with silver foil. 5. Cook for 10 minutes at 180°C. Let it rest in the oven for 10 more minutes. 6. Remove the foil and add the wine. 7. Cook again for about 15 to 20 minutes in the oven until most of the wine is absorbed. 8. Serve warm with some brioche.

CaLDRON Magazine June 2014

Recette Poulet Provencal This braised chicken in a simple tomato sauce has an irresistible fragrance thanks to healthy helping of different herbs! Recipe on left hand side.

ways to make a mark in the international culinary world. He started collaborating with hospitality groups the world over to organize workshops and pop-up kitchens.

Indians feel French food is bland, but while it is not as spicy as the local food here, it has its own unique flavor. As more Indians travel globally, they are willing to try out newer tastes and I am sure French food will fit in here perfectly fine” – Chef Matteo Girelli

CaLDRON Magazine June 2014

bite. “Luckily for me, Sofitel itself has a French heritage so guests felt completely at home eating Provencal food,” he explains.

Matteo hopes to have more such workshops in India, and guide InOne such workshop was the dians about the nuances of French showcasing of Provencal cuisine cuisine. “Indians feel French food to guests at Sofitel BKC Mumbai is bland, but while it is not as spicy in May 2014. During the 10-day as the local food here, it has its own festival held at Pondicherry Café, he tried to educate people about the unique flavor. As more Indians bold contrast and exciting flavours travel globally, they are willing to of this regional French fare. Some try out newer tastes and I am sure of the signature dishes that featured French food will fit in here peron the menu included Ratatouille, fectly fine,” Matteo adds. Given his Croustillant de Chevre, Vitel Tone, charming demeanor, he can surely and Crème Brulee. The beauty of enchant more than a few Indians Provencal cuisine is that it is home- to try out the classic French dishes like Recette Poulet Provencal ly and not very nouveau cuisine, and Galettes Des Rois. After all, which focuses more on presentahe convinced us just fine when we tion. met him at Sofitel BKC Mumbai, so much that we happily asked for During the festival, he happily second helpings! engaged with guests explaining why Provencal cuisine has delicate flavors that come alive with every - Vinita Bhatia 23

Manmohan Singh:

Making Women Feel Special, One Cocktail At A Time

CaLDRON Magazine June 2014

KITCHEN KIN - INDIA

Mixologists fuse flavours, employ molecular gastronomy techniques and keep age-old recipes alive; much like chefs! Parul Pratap Shirazi met one mixologist, Manmohan Singh, whose journey from simple village boy to winner of the Bacardi Legacy Cocktail Competition in 2014 can best be described as a good cocktail of circumstances! Cacao, which for me is the ‘punch’ started blending, fusing and mixing in this cocktail! What is the story in liquor and realized that I had a behind the ‘19th’? penchant for this. Then I moved to PCO, a speakeasy in Vasant Vihar, Manmohan Singh (MS): I was which was the perfect place for me. inspired by the 19th Amendment I am very partial towards classic passed in the 19th century in the cocktails and forgotten recipes, so US, allowing women to vote. I there I got the opportunity to use know that in India, women still my experience and keep trying out don’t get equal rights! So I decided new drinks! to create a cocktail with Bacardi Rum, and call it the ‘19th’. The rec- PPS: Pizza delivery boy to winner ipe, however, is from the 20th cen- of the Bacardi Legacy Cocktail tury, inspired by a forgotten, classic Competition – what an interesting cocktail, which actually had gin and ride! I like to call mixologists beverage Lillet Blanc. Instead of gin, I added MS: I have no words to describe chefs. They fuse flavours, employ rum and instead of Lillet Blanc, the Bacardi Legacy Cocktail experimolecular gastronomy techniques I chose Martini Bianco and an ence! I come from a farming backand keep age-old recipes alive; Absinthe spray over a sugar cube. I ground and then I got into such a much like chefs! Manmohan’s just wanted the nutty, caramelized big thing. I can’t believe I am giving journey is inspiring because it is flavours to come out. interviews, my name is all over quintessentially a tale of ‘I wanted Facebook, Twitter, Instagram! My it, I got it’ and there is no dearth PPS: So, how did mixology hapdad saw my pictures in the village of struggle, a thirst for knowledge pen for you? and he was in tears – he could not (pun intended!) or persistence – MS: Almost 10 years ago, I came believe this was happening for his always a good cocktail of circumfrom my village to get a job and kid. Bacardi has actually given me stance to make a man famous! After worked as a pizza delivery guy. such a large platform that people in spending just half an hour with this Within a year, I was promoted to my village think I am a celebrity! engaging young man, I felt hopemanager, and that is when I met a ful for the future of cocktails, and manager from a coffee shop who PPS: So how did you develop the proud too. was a regular at my pizza outlet. He recipe for the 19th? Did you plan, convinced me to switch to his coffee mull and experiment or go with Parul Pratap Shirazi (PPS): Hav- brand. That is where it really hap- your gut feeling? ing enjoyed the 19th, I can tell you pened for me. MS: The actual thought of ‘19th’ it is mind-blowing. It’s all there, came from the bottle of Bacardi, the depth of the rum, the herbaCoffee was an inspiring flavour which says 1862. I started thinking ceous Martini and then the soft, and I got to meet different kinds about the 19th century and started enveloping flavours of Creme de of people while serving them. I reading about what all was Life is often a journey where some reach their destination, while others often just miss their path! Some have journeys that are admirable; some make you wonder how the person persisted and some are downright awe-inspiring! This is the story of Manmohan Singh, a ‘village boy’ (as he likes to put it) who has gone on to become the poster-boy for bartenders across India by winning the Bacardi Legacy Cocktail Competition held in March 2014 at Trident, Gurgaon.

CaLDRON Magazine June 2014

KITCHEN KIN - INDIA MS: People are very open now. Once you get them to taste a new drink and they like it, they will convert to the new drink. Also, for us at PCO, it is a lot about word of mouth. PPS: What do you like about working with Bacardi as a mix? MS: When I told my parents that Bacardi is aged rum, they did not believe me. I then told them about the aging process and the charcoal filtration to get a perfectly distilled rum. Talking to them made me also PPS: So do you think people are PPS: How long did the development process take? ready to try newer cocktails or appreciate the product more. Every MS: It took me six days! Everybody forgotten, classic cocktails for that drop is perfect. As a mix, Bacardi is very versatile; you can add anything was my worst critic in the world at matter? to it. Whether it is pineapple juice or even a simple base like coconut water, anything works! happening back then, vis a vis the Bacardi family, the rum, the logo, the branding, etc. Once I read about the 19th century amendment of the US constitution that took place in 1919 and the boost it provided for women, I was stuck on that! While working in a bar, I can make my lady guests feel special, great, equal! I wanted to make something that was floral, tasty, sweet and sour; make ladies forget their Mojitos!

the time and I thank them for it. Earlier this drink was different. I tried an Absinthe rinse glass, but it was overpowering and I kept losing the Bacardi flavour because of the Creme de Cacao. Keeping Bacardi as my base, I wanted the ultimate flavour to be one of rum while bringing in few botanical notes, which I knew had to be Martini Bianco. It is complex but it worked well.

PPS: So now you’re off to Moscow for the world championship! That must feel spectacular! MS: Nothing as of now! I just feel numb. But yes, I am excited, very excited. This is huge for me!

The 19th

This signature cocktail by Manmohan Singh is meant to change the way ladies perceive rum. Ingredients: • 45ml Bacardi Superior Rum • 15ml Martini Bianco

• 20ml Creme de Cacao White • Absinthe

Glassware: Coupette Method: Shaken and strained 26

• 1 Cube Sugar • Lemon Peel for garnish

PPS: Do you now feel a pressure to keep up the game by creating newer cocktails and reviving classics? MS: No, I love this job – I was made for this. I love the feeling of being behind the bar. Once you fall in love with what you do, it’s not difficult. I like to make my guests enjoy their evening. But though I’m most confident behind the bar, I’m actually feeling nervous right now, doing this and heading to Moscow! - Parul Pratap Shirazi

CaLDRON Magazine June 2014

QUICK TAKE

Are Modern Foods causing Cavities in children's teeth? A survey by GFK Mode brought to light the concerns of Indian mothers that foods like dal, dalia, burgers, pizzas, etc. are causing cavities in kids. Is your child’s addiction to burgers, pizzas and other fast food items distressing you, worrying that it might be causing cavities in their teeth? Then you are not the only one, at least in India.

to attend school because they complained of pain from cavities.

Changing food habits of children

EVEN DENTISTS AGREE • 96% dentists agree that modern 94% dentists agree that modern day foods lead to higher incidence of foods like burgers, pizza, etc. are cavities amongst children. major reasons for cavities, while • 88% dentists agree that the A survey by GFK Mode brought 98% of them interviewed felt that incidence of cavities nowadays is to light the concerns of Indian children need higher level of oral higher than before. mothers towards the prevalence of care to cope with changing food • 86% mothers agree that cavities cavities amongst children. Comhabits. Dr. Ashok Dhoble, Secretary are a bigger problem now than missioned by Colgate-Palmolive General, Indian Dental Association, when they were kids. (India), the research reveals two said: “As lifestyle evolves with time, food varieties – modern day foods there is also a change in the eating and everyday foods – cause cavihabits of children. This change in ties. As part of the research design, the foods that children eat today the quantitative data was obtained significantly contributes to cavities through face to face interviews with as seen in the research findings. mothers and through telephonic There is a need for higher level of interviews with dentists, conducted oral hygiene like the importance of in April 2014 across markets. brushing teeth twice a day, cleaning teeth and gums properly with 78% mothers voiced concerns toothpastes that offer advanced that everyday foods like dal, dalia, cavity protection.” otherwise considered healthy, can cause cavities too. Besides modern Anyone who has tried to get a child and everyday food items, it was also to voluntarily brush their teeth found in the research that children twice daily knows it’s easier said eating chocolates continues to add than done. However, persevere to mothers’ woes. Nearly 90% of parents must, and try their best to mothers suveyed agreed that sweets, make the daily task of brushing and candies and chocolates can lead to flossing a fun activity! cavities and the same percentage added that their child was not able - Team CaLDRON CaLDRON Magazine June 2014

GRILL 'EM RIGHT Tender meat falling off the bone and crispy vegetables exuding a smoky flavor that is hard to resist. This is how one can best sum up the allure of grilling food, a culinary technique that is comparable to none.

CaLDRON Magazine June 2014

COVER STORY

hat is it about barbecuing that brings out the primal instinct in most men? Is it the element of pleasure in getting in touch with nature? Or does it fire up their latent intuition of a food-gatherer? After all, grilling food over an open fire was the original way of cooking since their caveman days! Irrespective of the gender of the person commanding the barbeque, grilling imparts food with an entirely different flavor – a smokiness that cannot be replicated anyway else. Add to that, the high heat created from the grill gives the food a beautiful crust and a unique texture.

food. “Grilling is an easy way to add flavor without adding unnecessary calories to your diet from oils, butter and sauces. Because it requires a shorter cooking time, grilling locks in the nutrients of the food resulting in minimal loss of moisture, vitamins and minerals,” points out nutritionist Khusbhoo Thadani, who runs K Weigh, a weight management company. “Cooking foods in water or oil causes these nutrients to seep out. Since grilling involves applying dry heat directly on the surface of the food, this too ensures minimal nutrient loss.”

TIPS FOR THE PERFECT BARBEQUE ■■ If you are grilling vegetables, cut them in the same size so they cook evenly. You don’t want half burnt veggie kebabs! ■■ Choose the meat to be grilled carefully. Ask your butcher about the cut, informing him that you intend to barbeque it. ■■ Invest in a decent grill with natural charcoal to get the right temperature and flavor. ■■ Temper the food before and after grilling it. ■■ Use tongs or a metal spatula to turn the meat. But don’t jab it with a fork as this will cause the juices to escape into the coal. ■■ Have fun. Don’t over think it!

NOT FOR MEATS ALONE Most people presume only meat can be grilled, which is not true. In fact, anything is fair game when it comes to grilling, be it fish, meat Grilling has its benefits too. When or vegetables. “Even oysters and being overcooked. You can also grill this technique is applied to meat, it clams can be grilled to get a nice chillies, tomatoes or onions; pureemelts the excess fat that either pools smokiness when cooked in their ing it up with fresh lime, olive oil shells, which prevents them from around it or is absorbed into the and fresh coriander to make a great salsa!,” Andrew Zarzosa, Executive Chef at The Address in Dubai Mall, exclaims. He personally prefers grilling flank steaks or skirt steaks. These are usually inexpensive compared to the more expensive loin cuts, but are equally delicious and have a great texture. Khusbhoo adds that even fruits and vegetables can be grilled to enhance their flavors. “In vegetables, I think you can easily grill corn on the cob, mushrooms, zucchini, tomatoes, onions, eggplant, broccoli, squash or sweet potato with a marinade of salt, pepper and olive oil. I also like grilled fruits like peaches, pineapple, bananas and apples, because they taste much better with a slightly smoky texture,” she adds. CaLDRON Magazine June 2014

COVER STORY DOING IT RIGHT When it comes to grilling meat, people often overlook a very crucial step – tempering the meat. This means the refrigerated meat should reach room temperature by letting it rest for around an hour, which ensures it is cooked evenly. Resting the meat after cooking is equally important. “You want to let it rest for about 15 to 30 minutes as well, depending on the size, so that the meat absorbs the juices. You

will get a juicier steak every time!” adds Chef Andrew. It is equally important to tenderize the meat by rubbing it with a marinade of spices, lemon juice or vinegar. Ideally, one should let the meat soak the marinade overnight. However, if that is not possible, then it should rest in the marinade or at least for an hour before cooking. Similarly, to avoid vegetables from drying out while grilling, spray them lightly with some cooking oil.

The key to barbeque is simplicity. Stick to a recipe that does not require too much preparation or seasoning. The best grilled food are those that are simplest to cook and can be eaten without too much fan fare. Because that is how a barbeque is supposed to be – a fun meal with lot of joie de vivre all around. - Vinita Bhatia

Grills And Wine Go Hand In Hand

Most people think that the best way to enjoy a barbeque party is to chug beer. However, you can have a good time sipping on some wine while digging into your grilled food. Sumedh Mandla, CEO of Grover Zampa Vineyards explains how you can pair wine with grilled fare to keep your party rocking. When it comes to red wine, Zinfandels can handle a wide variety of red meats. This bold red wine bellies up to meaty, smoky flavors – allowing the varietal’s black pepper spice, acidity and ripe tannins to carry the meat’s fats and texture to a new dimension. “Talking about our brands, One Tree Hill Red by Grover Zampa will work well with barbeque sauce, steak sauce and mild salsas,” says Sumedh Mandla, CEO of Grover Zampa Vineyards.

Chenin Blanc, for instance, will work wonderfully with grilled fish (including shellfish), chicken with creamy sauces, and grilled corn on the cob with lots of butter! “My personal favorites in this category are Zampa Chenin Blanc and Santé Chenin Blanc,” notes Sumedh.

Cabernet Sauvignon is made for steaks with a higher fat content and burgers of beef or turkey will pair equally well with these varietals like the Grover La Réserve. The tighter tannins are significantly mellowed by the meat’s fat, producing a palate pleaser to remember! Top your burgers with bold cheeses, like blue or sharp cheddar and this varietal gets even better. If you would like to serve grill-friendly white wine, then you can consider a wide variety of white varietals.

If you are having a backyard barbecue, offer a few whites and a few reds and let your guests mix and match to see which flavor pairs suit their preferences. They are no hard and fast rules when it comes to pairing wines with your grilled foods. Ultimately, it is your palate that you are seeking to please by the wine pairing.

He adds that Sauvignon Blanc has an herbaceous quality that supports marinades and sauces with similar attributes. For example, grilled chicken that has been With the characteristic fruit-forward flavor profile, doused in Italian dressing or a citrus marinade will be Merlot will support spice and not aggravate it. Grilled unbeatable with a Sauvignon Blanc. Likewise, roasted pork chops, chicken and garden-variety salads with peppers, veggies in fresh herbs, grilled fish with dill lighter dressings also mingle well with this varietal. and lemon will all be highlighted in tandem with this Shiraz or Syrah is another varietal that makes it to varietal. the grill-friendly wine list and is delicious with just about any red meat. Its dynamic, somewhat aggressive There is no question that rosés add lift and spirit to fruit flavors, balanced with more soft tannins and a casual outdoor gatherings. Served brisk and cool, softer-fuller body make this wine shine at a barbecue these wines have a bit more acidity than white wines gathering. to battle the grilled flavors of the food.

CaLDRON Magazine June 2014

TIPPING POINT Most people usually leave 10-15% of the bill amount as tip and then agonize whether it was too much or too little. We get the F&B Manager of a 5-star establishment to enlighten us on what is the right amount to be left as a tip, if one should choose to do so.

o you break out in a sweat after a lavish meal, wondering how much you should leave as tip to the attendant serving you? You would not want to come across as parsimonious, but you don’t want to project the image of being too extravagant either; especially if you intend to keep returning to the establishment regularly.

Israel, tipping is not only expected but sometimes considered obligatory. On the other hand, the majority of restaurants in Scandinavian countries and even in France tend to levy a specific service charge and tips are not offered separately. Hotels or standalone food and beverage outlets in India that include a service charge in their bills, do not expect that their servers be tipped as the service charge serves this The custom of tipping hotel staff is purpose. In the case of banqueting culturally variant. In countries such events, tips are usually pre-decided as the Unites States of America or and stipulated in the event con-

tract. For instance, at Taj Mahal Hotels’ restaurants, tipping is left to a guest’s discretion who offers it only when they believe it is well deserved. AN ANCIENT TRADITION While historical accounts vary, it is believed that the practice of tipping began in England sometime during the 16th century. It started with guests at private homes providing sums of money to their host’s servants and this custom spread from there to coffee houses and CaLDRON Magazine June 2014

PERSPECTIVE other commercial establishments in London. Known as ‘tip’ or ‘gratuity’ in most English speaking countries, the early presence of this tradition in other countries is evidenced by the existence of regional terminology – pourboire in French, trinkgeld in German, and baksheesh in the Middle East and South Asia. Tipping is a social custom that varies across different geographies. While in India tipping is acceptable, it may not be expected at all. If offered, it is usually given for particularly good service. While one is welcome to tip other members of the establishment if one is so inclined, this practice is quite unusual though not unprecedented.

While tipping is acceptable across entry level, mid-level and upscale restaurants, it is the amount that varies substantially. At entry level or mid-level restaurants, a tip would normally be of a specific monetary amount rather than a percentage of the bill and at Quick Service Restaurants (QSRs) which operate by way of self-service or service off the counter, tips are neither offered nor expected.

lengths to arrive at such incentives and it is wholly possible that team members may subconsciously profile guests and offer differential levels of service. However, most establishments make a conscious effort to train service personnel otherwise, to ensure this doesn’t happen.

It may be noted that in a few specific food and beverage establishments (clubs in particular) tips are often This gives rise to the question that offered prior to the dining experiin a hospitality domain, who should ence, sometimes to get a preferred a guest tip and when? The number table or to ensure more attentive of people in a hotel from whom a service. guest receives service can be quite extensive ranging from the parking A tip reflects gratitude for good servalet at the porch, to the bellboy vice. If an evening has significantly carting the luggage to and from exceeded expectations then a tip is Hotels and restaurants predomithe room, to the butler tending to well deserved and justified. Howevnantly pool all tips together and the guest’s more personal needs. er, ultimately, a guest’s loyal patronallocate the amounts to employees At a restaurant, such people may age is the best form of gratuity any by way of a points system thereafter. include the hostess, the steward, the restaurant could seek. Any superMany hotels also allocate points sommelier, and so on. A guest must fluous monetary gratuity is just an from their food and beverage out- reserve good judgment in tipping, added bonus and is completely left lets towards staff on room service, by displaying greater generosity to- up to the guest. to supplement their less substantial ward deserving service personnel as tips. reward for imparting good service - Sachin Maheswari, as well as to offer a motivational Food & Beverage Manager THE RIGHT FIGURE incentive. Taj Lands End The right tip can be of a specific range of monetary amounts or a INCENTIVISING percentage of the bill. In India, the SERVING STAFF percentage may vary between 2-5% Tips serve as monetary incentive or 5-15% of the bill amount, detowards offering better service. It pending on the type of restaurant. is in our nature to go to greater TIPS TO REMEMBER TO TIP IT RIGHT ■■ The country you are in: While obligatory in the USA, it is offensive to offer tips in Japan! ■■ The experience: Was the server helpful, attentive and hospitable? Was the service experience great? ■■ Who are you tipping: At a restaurant your tip usually adds to a pool and is preferably CaLDRON Magazine June 2014

a percentage of the bill amount. The tip for a valet or bellboy is independent of these percentages. ■■ Level or type of restaurant: This factors in on whether one is expected to tip at all and if so, how much? ■■ Service charge: If a service charge (as opposed to the government levied service tax) is included in the bill further tipping is unnecessary. 33

SAVORING

SAVORY COOKIES

Few can resist cookies with their tea or coffee. But do these cookies always have to be sweet? We think not. Ayushi Shah of Icing On Top show us how to give the ubiquitous cookies and salty, spicy and flavorful twist. 34

CaLDRON Magazine June 2014

RECIPE CORNER - SAVOURY COOKIES Don’t restrict these aromatic cookies to high tea. You can also serve them as tidbits during your cocktail parties!

Parmesan and Basil Cookies Ingredients: • 250g flour • 100g salted butter, softened to room temperature

• ¼ tsp baking powder • 2 tbsp basil pesto with 1 tsp olive oil • 4 tbsp parmesan cheese

• 100g roasted pine nuts, chopped

Method: 1. Preheat oven to 170°C. 2. Mix the butter, flour, baking powder, pesto and parmesan cheese until well combined. Do not over mix. 3. Add the pine nuts. Knead lightly. 4. Roll into marble sized balls and bake in preheated oven for about 8 to 10 minutes. 5. Cool on a wire rack.

CaLDRON Magazine June 2014

RECIPE CORNER - SAVOURY COOKIES The sundried tomatoes bring a tangy element of surprise to the cookies. They are perfect for your kitty parties with some aperitifs.

Sundried Tomato Cookies Ingredients: • 250g flour • 100g salted butter

• ¼ tsp baking powder • 2 tbsp sundried tomato paste

• 2 tbsp sundried tomato flakes

Method: 1. Preheat oven to 170°C. 2. Beat the butter, flour, baking powder, tomato paste and tomato flakes until well combined. Do not over beat. 3. Roll into marble sized balls and bake for about 8 to 10 minutes. 4. Cool on a wire rack

CaLDRON Magazine June 2014

RECIPE CORNER - SAVOURY COOKIES Chives and sour cream make an unbeatable combination when you make a dip of them. Now, bring this matchless duo together in cookies, which will have the young ones asking for more.

Chive and Sour Cream Cookies Ingredients: • 250g flour • 100g salted butter

• ¼ tsp baking powder • 100g sour cream

• ½ tsp dehydrated onion powder • 2 tsp fresh chives, chopped

Method: 1. Preheat oven to 170°C. 2. Beat the butter, flour, baking powder, sour cream, onion powder until well combined. Do not over beat. 3. Add the chives. Knead lightly. The dough might be slightly sticky. If so, add some flour. 4. Roll into marble sized balls and bake for about 8 to 10 minutes. 5. Cool on a wire rack.

CaLDRON Magazine June 2014

RECIPE CORNER - SAVOURY COOKIES The next time you have guests over, skip the crackers and cheese and offer them these cookies instead. Then sit back and enjoy the compliments!

Cream Cheese and Poppy Seed Cookies Ingredients: • 250g flour • 100g salted butter

• ¼ tsp baking powder • 100g cream cheese, lightly beaten

• 2 tsp black poppy seeds

Method: 1. Preheat oven to 170°C. 2. Beat the butter, flour, baking powder, cream cheese until well combined. Do not over beat. 3. Add the poppy seeds. Knead lightly. The dough might be slightly sticky. If so, add some flour. 4. Roll into marble sized balls and bake for about 8 to 10 minutes. 5. Cool on a wire rack.

CaLDRON Magazine June 2014

KNOW YOUR FOOD

ooking classic dishes, like the risotto, can always be a little intimidating because it puts the culinary caliber of the cook in the spotlight. And no one knows it better than Chef Fabio Maiano of Westin Mumbai Garden City, who was once a risotto chef cooking over 20 kgs of risotto, day in and out, for months on end.

is perfectly cooked, not overcooked or undercooked, people at the table are apt to give it a miss – one of the strongest non-verbal complaints they can heap on the lady of the house.

Cooking risotto might look like a breeze. After all, how tough can it be mixing rice, water and other ingredients? However, the truth is that it is easy to make several misWhile this could get monototakes, like not stirring the rice connous after the initial weeks, it also tinuously or covering the pot with equipped him with so much knowl- a lid while cooking; blunders that edge about this dish that he can could ruin the risotto. “Most Italnow cook it with his eyes closed. ians teach their kids about cooking

TYPES OF RISOTTO Chef Fabio informs us that the four most popular types of risotto rice in Italy are Arborio, Carnaroli, Vialone Nano and Roma. Though Italian rice has similar features, they have minor differences in size, shape and texture. Primarily, the difference of the rice lies in its required cooking time. The place of origin also plays an important role as weather influences the rice’s quality. Regions with more rainfall have better soil, which results in better quality rice. The technique for cooking different

RISE UP to the Risotto Sunday lunch at an Italian’s home will be incomplete without some risotto. But did you know that there are four popular types of risotto? Or that risotto should be cooked for exactly 18 minutes – not a minute longer or lesser? Chef Fabio Maiano of Westin Mumbai Garden City demystifies the art of cooking the perfect risotto. Incidentally, a simple risotto is what Fabio likes to dig into after a long day’s work. He tells us about the importance of risotto in an Italian meal, and cooking the perfect risotto.

risotto at a very young age for this reason,” Chef Fabio Maiano reveals. Rice is the chief ingredient in a risotto and it is easy to find high quality rice in Italy, especially in the north. Depending on the size and type of risotto it lends itself to NOT AS EASY AS IT APPEARS different types of recipes. The rice Risotto occupies the place of pride should be cooked in some water or on the dining table at every Sunday chicken or seafood stock for prelunch in an Italian home. Unless it cisely 18 minutes until it is al dente. 40

risotto rice is the same, though the size of the rice granule determines the time taken for it to cook. Grown in the north of Italy, Arborio is the most widely used rice for risotto and different dishes. Its large and lengthy pellet plays an important role in the risotto’s perfect outcome as it takes 22 to 25 minutes to become soft. CaLDRON Magazine June 2014

KNOW YOUR FOOD TIPS TO COOK THE PERFECT RISOTTO ӲӲ Toast the risotto before putting it in the broth. This way the rice will always be compact and al dente. ӲӲ Use stock (vegetarian or meatbased) instead of boiled water to cook the rice. It will add more flavor to your rice. Also pour it gradually into the dish, instead of all at once. ӲӲ Keep stirring the rice constantly so that it does not stick to the bottom of the pan.

With its medium-sized pellets, Vialone Nano is very similar to Carnaroli and gets cooked in approximately 14 minutes. Found ӲӲ Cook the risotto al dente and in the north-eastern parts of Italy, then take it off the heat. Let it near Venice and Verona, it is very rest a little before serving it, as good for babies and children as it is it will cook further while in the very soft and not big in size. Used pan. for minestrone and other soups, Roma has larger pellets, which is Whiter in color, Carnaroli has why it takes longer to cook – aptapered pellets and this rice will ab- proximately 21 minutes. sorb the flavors and taste of all the other ingredients, especially those COOKING IT RIGHT with a very strong flavor like truffle, Ingredients play an important role porcini mushroom, or gorgonzola. in cooking a perfect risotto. ButIt is grown in the Padana Plain, ter and Parmesan cheese are very near Pavia and Milan. important ingredients and should be added when the rice is not on

the stove. It is possible to pair any risotto variety with any ingredient. However, one needs to maintain the right balance between the rice and ingredient for a good flavor. For example, an ingredient with a strong flavor and aroma, like truffle, cheese or mushroom, goes best with Carnaroli rice. The most important thing, Chef Fabio says, is not to rigidly follow any recipe, but to go with the flow. “Follow some of the ground rules, but don’t fear experimenting. The best recipes always come out that way,” he smiles. - Vinita Bhatia

Risotto Agli Asparagi Con Mascarpone E Limoni Sotto Sale Serves: 2 • Preparation time: 15 minutes • Cooking time: 25 minutes

Ingredients: • 400 gm Arborio rice • 100 gm Parmesan cheese • 20 ml extra virgin olive oil • 50 gm pickled lemon, chopped fine

• • • •

150 ml vegetable stock Salt, to taste Crushed black pepper, to taste 20 gm fresh parsley

• 50 gm asparagus, cut into small pieces • 50 gm Mascarpone cheese • 200 gm butter

Method: 1. Pour a little olive oil in a big pan and toast the rice. 2. When the rice is hot (you can just touch it with the hand), add 1/3rd of stock. 3. Continue to blend with a wooden spoon. 4. Add 2/3rd asparagus and mascarpone cheese. Saute the remaining asparagus and keep aside. 5. Add 1/3rd of the stock and continue to cook. When all the stock is absorbed, add the remaining stock. 6. After 16 minutes, when the rice is al dente, take the pan off the flame. Add the butter, parmesan and pickled lemons. 7. Use the sautéed asparagus for garnish. CaLDRON Magazine June 2014

QUICK TAKE

Beat The Heat With Chia Seeds Chia seeds are a great source of nutrition especially in summer. Combine them with some seasonal fruit and you end up with a power-packed dessert that is high on taste and low on calories

CaLDRON Magazine June 2014

QUICK TAKE

ith summer still hanging around the horizon relentlessly, the temperature is getting on everyone’s nerves. To beat the heat this season, opt for naturally cooling foods like cucumber, berries, tomatoes, pineapple and zucchini, while ensuring that you have as much yoghurt as is possible, daily. ®Ditch your regular rice for brown rice and barley and add lots of turmeric in your dishes. Another food that contains cooling properties is chia seeds. Due to

leave you feeling satiated and helps lower food cravings between meals. Here’s a refreshing treat that you can make with chia seeds this summer. And because any summer treat is incomplete without mangoes, Aside from cooling you down, chia throw in some Alphonso mangoes seeds also include fiber, which helps or any other seasonal fruit and enjoy this chilled vegan pudding! lower cholesterol and regulates bowel function as well as antioxidants that help protect the body Courtesy: K Weigh from free radicals, aging and cancer. Let’s not forget that they are great sources of calcium and phosphorus and regulate blood sugar and insulin levels. Most importantly, they their hydrophilic properties, these seeds can absorb up to 12 times their volume in water! As a result, chia seeds help to keep the body well hydrated.

Mango Chia Pudding Serves: 4 • Preparation time: 1 hour

Ingredients: • 50g Chia seeds • 200 ml water • 300g fresh mango, chopped

• ¼ tsp vanilla essence • 2 tbsp mango chunks, for garnish • 3 tbsp roasted sunflower seeds, for

garnish

Method: 1. Combine chia seeds and water in a mixing bowl. Cover and refrigerate for at least 1 hour. 2. Once the chia seeds have softened and developed a gel-like consistency, pour into food processor. 3. Add in mango puree and vanilla essence. Process for a minute, until smooth. 4. Spoon this mango chia pudding into individual bowls and garnish with mango chunks and sunflower seeds. 5. Serve chilled.

CaLDRON Magazine June 2014

FLAVORS OF INDIA

sk any stranger about Parsis and the first thing that will come to mind is the Tata family. The second? ‘Dhansak’ – a Sunday favourite in Parsi households and the dish that has made Parsis famous. Parsi food – also commonly referred to as ‘bhonu’ by the community – originated in Iran from where the Parsis fled during the collapse of the Sassanian era. Over the years, the cuisine has morphed and today draws its inspiration from a variety of communities, including the Goans, Gujaratis and Talk to any Parsi about vegetarian food and they will either Maharashtrians. stare blankly, try to convert you One of the things that make Bawa to becoming a non-vegetarian or cook up something which has eggs, bhonu unique though, is its focus on meat and seafood. An ordinary potatoes or the ultimate fallback – meal at a Parsi household features paneer. at least one chicken or meat dish with the side dish inevitably being It is fair to say that aside from a some leftover vegetables, per eedu handful of Bawas, the community is predominantly meat loving and one (egg).

only has to attend a Parsi wedding to attest to this fact. ‘Sali Boti’, ‘Patra ni Machchi’, ‘Aatheli Marghi’, ‘Kid Gosht’, ‘Saas ni Machchi’ and ‘Mutton Pulao’ are all regular features at these weddings. However, one will be hard pressed to find anything for the vegetarians. In fact, many Parsi wedding caterers completely outsource the vegetarian component altogether, with guests having to eat

Bawas and their Bhonu Most Parsis acknowledge that when they are called bawas, it is a term of endearment. And when people mock them about using egg in almost every dish, they smile benignly and invite that person to join them for a meal. That’s the best way to sum up Parsis – eccentric, courteous and extremely genial. 44

CaLDRON Magazine June 2014

FLAVORS OF INDIA continue to make their presence felt and do so best through their food! Yes, the Irani cafes may be shutting down and you may soon have to make Mawa Cakes at home but that doesn’t mean that the Parsi cuisine is dying. With outlets such as Ashmick’s Snack Shack, Ideal Corner and Jumjoji in Mumbai, Sodawaterbottleopenerwala in Gurgaon and home-chefs like yours truly, I am convinced that the humble Dhandar-Patio (a favourite with all For a community that numbers bawas) will live yet another generation – or two. not more than 100,000 globally - Perzen Patel and is constantly rumored to be on the verge of extinction, the Parsis

Eedu’ ‘Bheeda per Eedu’, ‘Akuri’, omelettes, or hard-boiled eggs in curries. The saying ‘When in doubt, break an egg on it’ is something that all bawas will solemnly nod their heads to. As an amateur chef myself, I am at a complete loss for ideas when I have to create a dish that is both vegetarian and eggless. a thali which while delicious, hardly I won’t even go into making something suitable for vegans, as that is has any Parsi flavours. another challenge altogether! EGGS, EGGS, EVERYWHERE Another unique aspect of the cuisine is our borderline obsession with eggs; be it ‘Sali per

Sali Boti

Making Sali Boti is as easy as 1-2-3. However, the whole thing will still end up taking about a couple of hours, as the best way to cook this is to let the mutton slow cook. Pressure-cooking is a possibility, but purist Parsis will balk at this suggestion. Serves: 4 • Cooking time: 1 hour Ingredients: • 800 gm boneless mutton, cut into small chunks • 1 heaped tbsp ginger-garlic paste • 1 heaped tbsp green chilli and jeera paste • ½ cup yoghurt • 2 tbsp oil

• • • • • •

4 large onions, chopped finely 4 tomatoes, pureed in the grinder ½ bottle pasta sauce 4 bay leaves 6-8 cloves 2 tsp each of turmeric, red chilli and garam masala powder

• • • • •

2 tbsp vinegar Lemon, as required to add sourness 2 tbsp sugar or a 3” piece of jaggery Salt, to taste Few sprigs of coriander leaves, finely chopped • 150 gm fine sali (potato sticks)

Method: 1. Marinate the mutton in salt, ginger garlic and green chilli Add some sugar if you prefer it to be sour and sweet. The pastes as well as the yoghurt. whole process of the mutton cooking and the tomato gravy 2. Cover the bowl with some cling wrap and let the meat evaporating will take about 40 minutes. marinate for at least 2 - 3 hours. The longer you marinate 7. Garnish the gravy with some sali and coriander leaves. Serve the meat, the faster it will cook and the better it will taste. with some Brun Pav. Marinate it overnight if time permits. 3. In a non-stick or heavy bottomed pan, heat the oil and add in the finely chopped onions. Fry the onions until they are golden pink in colour. Don't rush this step or your onions will not emulsify into the dish later - they must cook fully and become translucent first. 4. Add in the pureed tomatoes as well as the pasta sauce. If pasta sauce is not easily available, puree two more tomatoes and add to the mix. 5. Add in the mutton, masalas, vinegar, sugar, bay leaves and cloves. Give everything a good stir and cover your pot so that the meat can start slow cooking on a low-medium flame. Check on the meat every 15 minutes. Covering the pot may have made your gravy slightly watery so leave the pot slightly open so that water can evaporate. 6. Once the masala has cooked, adjust the flavor. If it's too spicy or not sour enough, squeeze the juice of one lemon. CaLDRON Magazine June 2014

EVENTS

A Stream Of Food And Creativity

he Stream un-conference brings together young and experienced professionals from the WPP group companies to discuss the latest trends in advertising and communications, especially in the digital domain, in a free form, super-democratised format where all attendees are required to participate in some way over a non-formal agenda. Needless to say, all that creativity in one place has to result in some gastronomic delights. The Fairmont and Le Meridien hotels in Jaipur hosted this three-day event in February 2014. The nippy evening provided a perfect setting for the Midnight Cooking Madness that saw the likes of Roshan Abbas, Ranjan Kapoor (WPP India), Keertan Adyanthaya of NGC, Lulu Raghavan of Landor, Anu-

What happens when nearly 300 highly creative folks from the Indian advertising and communication industry gather at one of the most beautiful cities in the country? They talk shop, take many photographs and then go a step further to cook for each other in the middle of the night. The occasion was WPP’s Stream ‘unconference’ – the first of its kind in India.

rag Gour of Microsoft and many more don the toque and head behind the open kitchen counters on the lawns of Le Meridien, Jaipur. WHEN CEOS GET COOKING As the clock struck midnight, with interesting and creative twists to the usual and some traditional recipes later, the place was transformed into foodie heaven. Roshan Abbas’ “Honey, I Did The Chicken”, a chicken drumstick dish with honey mustard and a fiery sauce was a perfect pair for a gin and tonic or perhaps a rum and coke. The chilies made sure our face light up like a Christmas tree. There was ‘Chicken Patiyalvi’, prepared by the grandmaster of WPP in India, Ranjan Kapoor, which had all the ingredients of the classic dish done to perfection. That chicken flew off the counter like, well, a chicken, but one of us CaLDRON Magazine June 2014

EVENTS manage to egg Mausumi for the recipe! FAMILY RECIPES DISPLAYED WITH FLOURISH Who knew Keertan Adyanthaya, the man who heads NGC India, was such a mama’s boy when it comes to his food? A family recipe passed on by his mother and named after his family home, Porkala in South Karnataka, was attracting ‘customers’ to his kitchen. A lip smacking mutton delicacy with spicy notes that was a perfect match for beer and some friends and was served with pav to cut down on the heat. It is hard not to mention our faces when the spices hit our tongue and our faces turned all red. But we braved the spices yet again with a side of beer to cool down the palate before moving on to some ‘Sweet and Spicy Prawn Pathia’ cooked by Kunal Jeswani of Ogilvy. Most of the food was best paired with a pint of beer and we would have liked a wheat beer. However, it was definitely the energy and the camaraderie of the place that was the highlight of the Midnight Cooking Madness. The crème de la crème of the Indian advertising and communications fraternity getting together for a night of fun behind the kitchen counter was definitely a break from the desk for these top business bosses and sadly missed it. We then made sure pared by Mausumi Kar of Maxus. they sure did enjoy it. Fortunately, we were not letting the ‘Bhel Shots’ For the uninitiated, ‘Gondhoraj’ is they were not too bad at cooking made by Rahul Karwa of Bates get a very aromatic lime used in Beneither and made sure the likes of away from us at any cost. The tangy gali cuisine. It lends a very earthy us enjoyed the food just as much as bhel topped with a dash of vodka lime (much like lemongrass) taste talking to them and learning from and served in edible shot glasses and aroma to the dish. Served with their vast experience. was the ultimate midnight snack. steamed rice, it is the perfect cure for munchies at any time of the day, - Jaswinder Singh and Yu Yu Din We moved on to the next counter to which we would gladly serve with taste the ‘Gondhoraj Pomfret’ pre- a glass of Chardonnay – once we CaLDRON Magazine June 2014

EVENTS

A Smile To Set Things Straight

mile Foundation and 3-time Michelin star Chef Vikas Khanna joined hands for a charity cookout, ‘Cook for a Smile’ on 18th May, 2014 at Grand Hyatt Mumbai. Funds raised from the campaign will provide education and nutrition for 5,000 children for a year. Chef Vikas has also joined Smile Foundation as a Goodwill Ambassador for the ‘Nutrition for better literacy’ initiative. 12 corporate leaders took a day off from their busy lives to don chef ’s toques to recreate their favourite recipe with the sole mission of supporting Smile Foundation’s initiative.

his team also created a signature mango dessert especially for the children of Smile Foundation at the event. MAKING A DIFFERENCE Expressing his excitement for this initiative Chef Vikas said, “While Indian cuisine is going global, malnutrition is on the rise in India. 3 out ten children in India have stunted growth. Therefore, as the ambassador, I will work towards providing nutrition to 5,000 children this year.”

Smile Foundation and Chef Vikas Khanna collaborated for the ‘Cook For A Smile’ fundraiser event in Hyatt Mumbai to support health and nutrition for 5,000 underprivileged children.

Each corporate leader was joined by junior masterchefs from Smile Foundation who acted as souschefs. PepsiCo, Kitchen Aid and CNBC have also come on board and encouraged this initiative as partners. Chef Hermann, Executive Chef of Grand Hyatt Mumbai and 48

CaLDRON Magazine June 2014

EVENTS Talking about the consequences of malnutrition amongst children, Vikram Singh Verma, COO Smile Foundation, added that it prevents their overall growth, learning ability and dampened their chances to come out of poverty for yet another generation. The Smile Foundation organised the fundraiser to bring

some permanent change in the lives of deserving children across India with partners like Hyatt. â&#x20AC;&#x153;Through our company-wide philanthropic and environmental platform, Hyatt Thrive, we hope to undertake various fundraising and volunteer activities through the year that emphasise our belief

in human care and human spirit,â&#x20AC;? added Yasmin Poonegar, Director of Corporate Communications, Hyatt Hotels & Resorts for Southwest Asia Ltd. - Team CaLDRON

PARTICIPANTS AT COOK FOR A SMILE Arjun Bafna, MD, Seven Islands Harley-Davidson Tejbir Singh Sawhney, CEO Hindustan Colas Ltd Manoj Chacko, CEO Kuoni Business Travel, Kuoni India Sharavan Kumar, CEO Children Film Society India David Mansfield Area Director & General Manager Grand Hyatt, Mumbai Amarendra Kulkarni, CMD General Instruments Consortium Dr Ramen Goel, Ex-President All India Association for Advanced Research on Obesity Nityanand Shetty, Managing Director Essen Vision Software Mohit Jain, Regional Director Asia Pacific, Kitchen Aid Vishal Gondal, Founder and CEO GOQii Inc Arun Chatterjee, Vice President - Depositary Receipts BNY Mellon India Archana Kochhar, Founder & CEO Archana Couture

CaLDRON Magazine June 2014

SPIRITUAL QUEST

Getting Better With Age, Just Like Spumante To say that Polina Bosca is passionate about wine is an understatement. She lives, breathes, works and dreams wine and everything associated with spumante. And in her case, home is truly where the wine is!

ne has heard the figure of speech about people being born with a silver spoon in their mouth. But when you meet Polina Bosca, this idiom gets a small twist. You could say she was born with a wine flute in her hand! After all, she was born into a family with a lineage steeped in wine. Established in Canelli, Italy, in 1831, Bosca is one of the oldest Italian sparkling wines and alcoholic beverages producers in the world. What is unique about this company is that it is still owned and run by the family of the founder. Today, its product range from traditional

sparkling wines to innovative sparkling beverages is created with state of the art technology developed in Bosca.

ness of winemaking at her father’s knee, she continues to learn about it, albeit from other peers in the industry.

A SPARKLING LIFE Polina spent her entire life hearing about grapes, vintages, varietals and other aspects of winemaking. Since several members of her family are involved in the Bosca family business, dinner table conversations were often about the wine trade.

“My father was a great innovator and he always brought home new wines from our vineyards to taste. Sometimes there were products that became great successes and sometimes they remained samples forever,” she reminisces.

This fascinated Polina so much she would follow her father around the house and the vineyard, asking him questions that he would patiently answer. Having learnt the busi-

Before joining the family business, she decided to get a degree in agriculture with a specialisation in viticulture and oenology at the University Of Turin, to get a better understanding about grapes and CaLDRON Magazine June 2014

SPIRITUAL QUEST vines. Today, she is the agribusiness manager of Bosca Wines and manages over 700 acres of its vineyards in Italy’s Southern Piedmont areas including Muscat, Barolo, Barbaresco and Chardonnay. “I am also responsible for the coordination of the R&D division and the supervision of all new ventures around the world implying the use of local grapes,” she modestly states, underlying the arduous work this entails. A RISK-FRAUGHT BUSINESS The winemaking business involves several processes from the cultivation of grapes, to supply of wine and other materials involved in the production of a spumante (sparkling Italian wine), to its fermentation and filtration, to tasting it for quality control, etc. The rising interest in wine globally has given rise to growing competition. Polina and her colleagues at Bosca then have to research newer spumante flavors, without losing touch with the traditional process of wine making. Bosca has 200-year old cellars that the company hopes will soon become UNESCO's treasure, where they produce spumante through the champenoise method. “This reminds us every day from where we started and that gives us a lot of inspiration,” Polina explains.

Dia is a white, slightly sparkling, sweetish, very aromatic and fruity wine, with only 8% alcohol content, which is probably the lowest percentage of alcohol in any Indian wine.

CaLDRON Magazine June 2014

Bosca has 200-year old cellars that the company hopes will soon become UNESCO's treasure where they produce spumante though the champenoise method.

like India where whisky and white spirits still dominate bar-room menus. A decade ago, Bosca entered into joint venture agreements with some companies in India and started vineyards in Maharashtra’s Baramati area. With an intention to develop a slightly sweet sparkling wine for the Indian market, they collaborated with Sula Vineyards and launched Dia, which complemented the Indian palette that is more inclined to sweeter wines.

Polina explains that Dia is a white, slightly sparkling, sweetish, very aromatic and fruity wine, with only 8% alcohol content, which is At the same time, the winemakprobably the lowest percentage of ing business is fraught with risks. alcohol in any Indian wine. “It is for Polina’s most difficult challenges are during the pruning phase of the those who like to have the emotion that wine gives but can't manage to vineyards, which has to be done drink the traditional wines due to perfectly, and fighting against the their complexity,” Polina explains diseases that affect the vines. “If about this brand. The grapes for even one of these happen, we risk this wine are sourced from Sula’s having no grapes! I therefore like vineyards in Nashik and a specific to follow these phases as closely temperature is maintained to enas I can and go in the vineyards, see how the work is going and am sure that the grapes have the right constantly in touch with my team,” amount of acidity and uniform ripeness. she explains about her work. This helps her take decisions on the go – something that is possible because It looks like the brand is finding favor with Indian customers, because Bosca is a family-owned business the company sold 20,000 cases of rather than a conglomerate. Sula Dia in 2013. Polina is excited about prospects in India and says Today, the Bosca group produces more than 50,000,000 bottles a year, that while it is a still a new combut Polina likes to think that these petitor in the international wine market, it is quickly making up for products are emotions, produced with the love that the little producer lost time. In fact, she is hopeful that has. “After all, spumante is synon- soon we might see lot of Indian wines on the international racks ymous of happiness and joy,” she as well. Let’s drink to that sweet happily says. thought! IDENTIFYING NEW MARKETS - Vinita Bhatia The beauty of spumante is that it finds favor even with the non-wine drinkers, especially in countries 51

QUICK TAKE

Indians Take Top Spot In Subway Global Challenge Young entrepreneurs in 100 countries across the world participated in the ‘Build Your Own Virtual Subway’ global challenge and three Indians won the top three slots.

hree Indians grabbed top positions in an online contest ‘Build Your Own Virtual Subway’ global challenge, launched by Subway restaurant chain across 100 countries. Vidhi Vankani of Pashim Medinipur, Damar Dhaval Naresh from Vadodara and Nithyanandam Yuvaraj Dinesh Babu, originally from New Delhi who now lives in Singapore, made it to the top after battling six rounds of building a virtual Subway store, creatively promoting the business to build sales of the restaurant. Vidhi and Dinesh visited Subway headquarters in Connecticut, USA, on 5th May 2014, for a VIP tour and met with various departments, from store design to global marketing, to present their winning ideas. Launched in association with the ‘Young & Successful Media’, the second round of this challenge

kickstarted in November 2013. The purpose of the challenge was to enable players to build, train, operate and promote their own virtual Subway restaurants as a way to learn business development and entrepreneurial skills. “The Global Challenge allows aspiring entrepreneurs to compete against their peers in over 100 countries,” said Don Fertman, Chief Development Officer for the Subway chain. “Hearing from the three winners and having Vidhi and Dinesh meet the senior Subway staffers at our headquarters was as much an eye-opener for us as it was for them and allowed us to look at our business from a new perspective,” he said. MORE THAN A CHALLENGE Vidhi Vankani, 26, a Senior Media Planning Manager with a communication firm, said, “I had been (L-R) Jennifer Kushell, Founder YSN, winners Vidhi Vankani and Damar Dhaval Naresh stand with Don Fertman, Chief Development Officer, Subway restaurant

following the challenge since last year. Starting something of my own is something that has always been there on my mind. Ideas were however limited to discussion with family and friends.” The competition was not merely a challenge for her, but rather an opportunity to gauge her own potential at running a business with real life challenges being stimulated virtually. All Subway restaurants are owned by local franchisees who are entrepreneurs and Subway provides training and support to them through its headquarters, five regional offices and various country offices across the globe. Franchisees are supported by dedicated locally-based Development Agents and their staff that provide additional business expertise. Manush Sethi, Owner of Subway restaurant in Delhi, said he had been watching the contest unfold ever since it started online and the excitement around it was enthralling. “The challenges in the contest are similar to real life, which gives you first-hand experience of what it is like to run your own business.” - Team CaLDRON

CaLDRON Magazine June 2014

“Bicycle Changed her Life”

You Can Help change some more ... Donate a Bicycle today and help change a life. facebook.com/BicyclePower

Dipesh +91 9833152162 | Vaishali +91 9833800132 | donate@youthforpeople.us

Cycle-On is a joint initiative by Youth for People & The Campus Bicycle Project

CaLDRON Magazine June 2014

Our Mission is to Empower Rural communities, especially Children with Eco-Friendly & Sustainable Mobility Solution; A BICYCLE through Study-to-own (for children) & Work-to-own (for adults) programs

Beer Cocktails We all love our beer. But, doesn’t the idea of getting inventive with beer and mixing it up with some other ingredients excite you? It sure does appeal to us! The Beer Café shows you how to get unconventionally creative with your beer and churn up some fancy beer cocktails. Now that’s a great way to beat the heat.

CaLDRON Magazine June 2014

MIX IT UP

Michelada

If you want your beer to have a spicy kick, then Michelada is just the drink for you. This beer has a Mexican twist, which will definitely please you on a hot afternoon. Serves: 1 Ingredients: • 240 ml lager beer • 15 ml lime juice • 2 dashes of Tabasco sauce

• 2 dashes of soy sauce • 1 dash Worcestershire sauce • 1 dash Habanero sauce

• Crushed black pepper, to taste • 1 lemon slice, for garnish

Method: 1. Take a Pilsner glass and refrigerate it. 2. Rim the glass with some salt 3. Mix all the sauces together and then add the lime juice and pepper in this mixture. Blend well. 4. With the help of a bar spoon, or any long handled spoon, pour 60 ml of beer into this mixture. Stir it well. 5. Top this up with the remaining beer. Garnish with a lemon slice.

CaLDRON Magazine June 2014

MIX IT UP

Rocket Fuel

After a long working day, reward yourself with the Rocket Fuel. This combination of vodka and ale beer is the perfect stress buster. Serves: 1 Ingredients: • 30 ml vodka • 15 ml lime juice

• 3 ice cubes, crushed • Ale beer, to top

• Lemon slice, for garnish

Method: 1. Chill a Pilsner glass in the refrigerator. 2. Shake the vodka with the lemon and ice in a cocktail mixer. 3. Strain and pour in the chilled Pilsner glass. 4. Top this up with ale beer. 5. Garnish with a lemon slice.

CaLDRON Magazine June 2014

MIX IT UP

Herbal Booster

Who says beer isn’t healthy? Sip your way to a stronger immune system and a better mood with this healthy amalgamation of spices in the Herbal Booster. Serves: 1 Ingredients: • ¼ cup hot water • 1 tea bag • 1-inch cinnamon stick

• 2 green cardamom • 2 cloves • Crushed black pepper, to taste

• 15 ml lime juice • Stout beer, to top • Mint sprig, for garnish

Method: 1. Refrigerate a stemmed Pokal or a large Tulip glass. 2. Extract the flavors of the tea and spices by putting them in hot water. 3. to get the herbal liquid and keep aside till cool. Then chill it in the refrigerator. 4. Pour lime juice and herbal liquid in the chilled glass. 5. Top this up with chilled beer. 6. Garnish with a sprig of mint.

CaLDRON Magazine June 2014

MIX IT UP

Balty Morzo

Take your love for beer to an unprecedented high with this interesting combination of Pilsner Beer, cranberry juice, Cointreau and lime juice. Serves: 1 Ingredients: • 45 ml cranberry juice • 15 ml Cointreau

• 10 ml lime juice • A dash of sugar syrup

• 3 ice cubes • Pilsner beer, to top

Method: 1. Chill a Weizen glass in the refrigerator. 2. Shake cranberry juice, Cointreau, lime juice and sugar syrup well with ice cubes. 3. Strain in the chilled glass. Top it off with chilled beer.

Images and recipes courtesy The Beer Café 58

CaLDRON Magazine June 2014

The Beer CafĂŠ is Indiaâ&#x20AC;&#x2122;s first PYOB (Pour Your Own Beer) chain with 50 different varieties of beer from across 17 countries. With 8 outlets in existence and 15 more coming up this year, it offers beer-lovers a chance to re-discover their love for the beverage.

CaLDRON Magazine June 2014

ROAMING ROVER

Westin Sohna Resort and Spa:

A Luxuriant Haven Situated amidst a lush landscape in the midst of a rocky expanse, Westin Sohna Resort and Spa offers a blissful stay for the stressed out souls. The service and facilities might just convince you to extend your stay. It sure made us do so!

CaLDRON Magazine June 2014

ROAMING ROVER

ur family of three is based out of two countries, so when we decide on a getaway in India together, we have limitations since we are not keen on long hauls, drives, trains or planes. At a recent vacation, we decided to stay at The Westin Sohna Resort and Spa because resorts suit the family and spa is my favourite word!

ous, Presidential Villa which has two levels with two bedrooms, a private courtyard and landscaped gardens, and a plunge pool all of your own!

The Premier Villa is an adorable cottage with a living room that seats five people comfortably, a working fireplace, the lavish Westin Heavenly Bed with a bay window by it and a washroom and A two-hour drive later, we reached bath you will want to replicate at what looked like a haven in a rocky home! Two basins, a deep-soakdesert. Westin Sohna is an oasis of ing bathtub under a glass roof, a red brick and mortar, lush foliage, shower closet and my favourite white tea bath products just give assorted fauna and little nooks of you a reason to spend long hours water bodies that made us feel we had truly left the city behind. From soaking in the bathtub. This, couthe moment we entered, the service pled with a refreshment centre, was refreshingly affable. coffee and tea maker, 24-hour room service and a well-stocked Our plan was to stay for a day but refrigerator made us one very delighted family. after a tour of the property we agreed to stay for two more days and then extended it by yet another MUCH TO LOOK FORWARD TO However, our itinerary included day. We chose the Premier Villa. Apart from the standalone Premier too many activities to remain enVillas, the property also offers Pre- sconced in the villa, inviting though it was. Our day began with lunch mier Rooms and the uber luxuri-

CaLDRON Magazine June 2014

Westin’s trademarked SuperFoodsRx buffet breakfast was an array of fresh juices, muesli, smoothies, flavoured waters and salads, 3 Course Set Menus Lunch or Dinner, 45 Minutes Spa Massage with choices like Balinese, Aroma Therapy, WestinWORKOUT Massage, Chi Balance, LomiLomi, and Thai Massage and a drink at ‘Mix’, the bar!

at The Living Room, the multi-cuisine, all-day diner where Chef Rakshit served up a lavish buffet of Indian, Continental and Asian too. Having eaten at The Living Room a couple of times before, I was happy to observe that my one reservation about Westin Sohna was absolved – the food was way better and the spread more varied too.

ROAMING ROVER I'm not much of a buffet person but on holiday, anything goes, so don't miss the Indian and the Asian, feel free to ask for the starters of the day that are served at the table, and do have a go at the dessert counter. The food is kid friendly, with a choice of pastas and the Asian here is not loaded with chillies. After a satiated lunch, we decided on a quick siesta. You have to sink into Westin's signature Heavenly

Bed to know what it feels like to get a hug from an angel and rest your head in your mom's lap, all in one! A nap later, we headed to the massive pool, which is shaded in parts by palms, with a row of comfy chaise lounges and direct service of fries and shakes from the cafe, Splash! The swim worked up an appetite but not for a buffet this time. We decided to go for a la carte Asian food at Xiao Chi specialty restaurant run by Chef Kedar Singh

Bisht. The food was very good for resort standards and we tucked into a round of delicate Dim Sums, deeply robust gravies and an impressive arrays of meats. Digest your meal with a walk around the property, though every passing valet in a golf cart will stop to ask if you need assistance, which is so endearing! Walk below stars the city will never show you, or go up the stargazing tower and wow

CaLDRON Magazine June 2014

ROAMING ROVER

your little one with some stories about the heavenly bodies.

a rare tortoise from the deserts of Rajasthan, a pair of rather peeved turkeys, a bevy of chickens, a gaggle COMMUNING WITH NATURE of geese and one lone, rather proud I hit the Heavenly Spa on the secrooster! This is when we had one of ond day for a complete pampering those profound moments of realization - it was the simple joys that our session – a full body fruit pack, a child had been missing. refreshing scrub, a quick shower followed by what I'd like to call The property also has a lovely ‘Kids the massage of the year! After two The day continued at the pool and Playroom’ with crafts and activities blissful hours, I joined the family it was heartening to find a complanned for weekend mornings. It is for a horse ride with Machine Gun, pletely new menu at both the lunch very well stocked and looked after Brownie and Rani, gorgeous thor- and dinner buffet at The Living by staff who allowed us to have an oughbreds with a kind disposition. Room. The evening was spent with entire afternoon to swim, time for CaLDRON Magazine June 2014

My eight-year old had a great time feeding them for an hour after our rides. Then we did what we hadn't in over a decade; we picked up bicycles from the sports centre and rode behind our trotting princess for what felt like a whole new take on our vacation time.

ROAMING ROVER Sadly, we did not have the time to problem, The Westin's send off was enjoy the plethora of sports, includ- supremely graceful. ing tennis, or hang-gliding, which we were too chicken to try! Our entire weekend off just felt A TOUGH PLACE TO LEAVE wholesome and we marveled at Day 3 was a bit frenzied. Our expectations of idyllic afternoons By day 4, we were sad to leave but how close we were to the chaotic on our personal patio's hammock, there was a life waiting to be lived. â&#x20AC;&#x2DC;hellâ&#x20AC;&#x2122; that G-town (Gurgaon) has midnight service of beer-batter fish While leaving, we had trouble with become. The Westin Sohna, for me, our card and only part payment serves one huge purpose; easy luxuand a special demand for coffee went through. The hotel treated us ry close to Gurgaon, yet steeped in ice cream, were actually met. We the true ambiance of a resort. It has did however manage an hour at with utmost respect and fragility; after a substantial wait we were everything you need for more than the lap pool and another hour of a weekend and it suits everyone in a playing pool with an 8 ball. We told we could make the balance family in some way or the other. also indulged in some fruit picking payment at the Gurgaon properamongst the pomegranate, sapota, ty. Now, I understand this is not - Parul Pratap Shirazi mandarin oranges and mango trees standard practice and as disturbed and perplexed as we were about the that were just about blossoming. an early round of cocktails and a soak in the tub!

CaLDRON Magazine June 2014

FEATURED MEMBER This month, we're featuring Vandana Bhalla, the undoubtedly better half of Manish Bhalla, for whom she makes packed lunches in the format spirit of Japanese Bento Boxes. Each lunch is a masterpiece of textures, flavors and ingredients, besides being a riot of colors and shapes, transforming what would otherwise be a simple lunch, into a work of art.

CaLDRON Magazine June 2014

FEATURED MEMBER

CaLDRON Magazine June 2014

FEATURED MEMBER

CaLDRON Magazine June 2014

FEATURED MEMBER

CaLDRON Magazine June 2014

ASK THE EXPERTS

Q&A

Stumped about a dish that did not turn out right? Unsure about trying out a particular recipe? Let our expert chefs guide you through all your cooking dilemmas so that you can create the dish of your dreams.

For Sandeep Panwar, Executive Chef of The Metropolitan Hotel & Spa in New Delhi, cooking is like composing music, changing traditional recipes to modern day beats and trends. After graduating from the Institute of Hotel Management in Dehradun, he began his career with Piccadily Group of Hotels in Chandigarh in May 2000. He later moved to Radisson in Jalandhar and Oberoiâ&#x20AC;&#x2122;s Cecil in Shimla. To hone his skills, he went to Jumeriah in Dubai, an 880-room property with 45 specialty outlets. Before moving to The Metropolitan Hotel & Spa, he also worked at Taj Mahal and Le Meridien in New Delhi. 70

I made Tagliatelle in white sauce with mushrooms, but the dish turned out to be very sticky. The pasta was made of semolina egg and not those made of regular wheat or refined flour. The proportion of butter and flour that I used for the sauce was 1.5 tbsp of each in 1.5 cup of cold milk. After boiling the pasta with olive oil and a pinch of salt, I ran it under cold water but it still stuck together. I have not experienced this with any kind of pasta. While the pasta tasted good, I did not like its sticky appearance. Can you please tell me how I can avoid this faux pas in the future? Suvidha Malhotra Paul, Stockholm Chef Sandeep Pawar: There are two possible reasons for what you have described. First, perhaps the pasta was cooked for longer than needed. If you use freshly made pasta then it needs no more than 2 to 3 minutes of cooking.

Are cornstarch and cornflour the same thing? I am a little confused. Drishti Jaisingh, Raipur Chef Sandeep Pawar: Actually both are derivatives of the same product i.e. corn. In some countries, both these terms are used interchangeably, but technically speaking, they are distinct. Corn flour is made by drying corn kernels that are then is milled. Cornstarch is refined corn flour where the outer yellow skin of the grain is removed and then milled into a shiny white powdery substance. It is similar to wheat flour and refined flour. I mistakenly used salted butter while baking a chocolate cake. Now I have half a kilo of salted chocolate cake. Can you tell me the best way to use this leftover salted chocolate cake? Sushma Wardia, Chennai

Chef Sandeep Pawar: You have Secondly, avoid adding oil to the several options. You can cut it into boiling water. Oil being light floats small squares or any other shape on top of water and does not help and bake it in an oven at very low the cause in keeping the pasta sepa- temperature till it resembles a cookrate. Instead, add oil after you have ie. Store it in airtight container and run the pasta under cold water. The enjoy with evening tea. oil will coat the pastaâ&#x20AC;&#x2122;s surface and then prevent it from sticking. The other thing you can do is make it into a fine crumb by rubbing in CaLDRON Magazine June 2014

ASK THE EXPERTS between the palm of your hands gently. Mix this with yoghurt and semolina and make a batter resembling uthapam. Cook on a non-stick pan and top this with any filling of your choice. Cook it on both sides and your evening snack is ready. I need some suggestions on how to use the leftover masala puri dough. The dough has plain flour, oil, salt, turmeric, coriander powder, chilli powder, cumin powder, black pepper, cumin seeds and carom seeds. I have already made some samosas using this dough. I am not keen on making rotis or parathas. What else can I make with this dough? Shreeya Roy, United Kingdom Chef Sandeep Pawar: Try making lasagna. Roll out the dough into two rectangular shapes, preferably 6x4 inches each, and cook it in boiling water for 2-3 minutes. Make a filling of spinach and mushroom,

CaLDRON Magazine June 2014

Indian style, keeping it thick and creamy, instead of runny. Arrange the lasagna sheet on a baking tray, put some of the spinach-mushroom filling and then place another lasagna sheet over it. Top it with mozzarella cheese and bake in a preheated oven for 15 to 20 minutes.

yolks and sugar on double boiler until it is thick and creamy. Mix well with the mango and refrigerate.

I made some rasgollas recently. They were perfectly soft and spongy while hot. However, when I refrigerated them, they turned stone hard and I was able to smell Can you help me with a tried and the whey water in it. Where did I tested recipe for mango ice cream? go wrong? Incidentally, I pressure I would appreciate if it's not milk cooked them. Sindhu Sriram, Pune or cream based. Jeanette Lartius, Kolkata Chef Sandeep Pawar: This is the basic nature of any food stuff; anyChef Sandeep Pawar: You will thing refrigerated tends to become need: hard. Sometimes the rasgollas get • 1 kg fresh mango tight - it may be because of many • 400 gm mango pulp reasons. Either there was too much • 150 gm sugar of binding agents like maida or • 5 egg yolks and cornflour or the chenna was not • 100 gm dairy free whipped kneaded properly. Sometimes, not cream. using enough baking powder or leaving the chenna ball for too long Peel the mango and remove its seeds. Cook it with mango pulp and after cooking can also make them hard. sugar on slow heat till it is thick. Blend well and chill. Cook the egg

LISTINGS - NATIONAL KitchenAid launches Pro Line Cordless Hand Blender with MasterChef Vikas Khanna KitchenAid India launched the Pro Line cordless hand blender in association with Masterchef Vikas Khanna in Gurgaon, as part of a multi city #Blendappetit Tour in association with Arttd, inox, Foodhall and Ezone. Chef Vikas also launched his book ‘Hymns from the Soil’, his first book on Indian vegetarian food. Amway launches Nutrilite in pineapple flavor A healthy and balanced diet for children should comprise five food groups — protein, carbohydrates, good fats, vitamins and minerals. Keeping in mind the nutritional requirement for kids, Nutrilite, the dietary food supplement brand from Amway, has introduced Nutrilite Kids Drink Pineapple Flavor. This nutritional drink for children has all the five important nutrients to help children grow up with strong bones and muscles, healthy teeth, hair and skin, good vision and lots of energy. Priced at INR 1,049, it is available in a 500g tin and is for a limited period of time. Nutrilite Kids drink is also available in other lip-smacking flavors.

The cordless hand blender comes equipped with a rechargeable 12V lithium ion battery, which gives it the power to perform efficiently. It can blend, mix, whisk, chop, froth, puree, shred and whip up anything in a flash and the 12V lithium ion battery ensures an optimal runtime with superior durability. It is available in four colours and costs INR 19,990.

Haier launches side-by-side refrigerators with home bar Haier has launched a range of refrigerators, including the HRF 628 AF6 SBS side-by-side refrigerator with a home bar and a full DC Inverter compressor ensuring noise level remains below 40 db. Certified with the European A+ rating, this refrigerator consumes minimal energy.

Hilton opens an upscale hotel in Jaipur Hilton Worldwide launched Hilton Jaipur, an upscale, full-service hotel located in Jaipur, Rajasthan. With 10,000 square feet of space that includes a 21-foot high ballroom,v the hotel features rooms and suites that range from 360 square feet to 650 square feet. “Every aspect of this hotel was carefully designed to ensure our guests enjoy a world-class experience throughout their stay, with generously-sized accommodation, a range of dining outlets, extensive recreational facilities and versatile meetings and events space,” said Rob Palleschi, Global Head of Hilton Hotels & Resorts.

Stay at Marriott properties in India, for free With the ‘3 for 2 / One Night on Us’ offer, Marriott India invites guests to stay at any Marriott property across India for two nights between 1st April 2014 and 31st August 2014 and receive the third night free of cost as a bonus. To avail this offer, guests need to book their stay between 1st April to 31st August, 2014 and can redeem it between 1st April to 30th September, 2014. The offer is valid on the standard / base category room at the same property where the booking was made. The stay is for a minimum of two consecutive paid nights spent at the hotel, with no breaks between check-in/check-out. This offer is applicable only for reservations made with the promotional rate codes and is not valid in conjunction with any other promotion or offer. In addition, this offer is not valid for group travel, package tours or conventions. 72

CaLDRON Magazine June 2014

LISTINGS - NATIONAL Murginns introduces range of probiotic fruit yoghurt Murginns has launched India’s first range of probiotic fruit yoghurt that reportedly has real fruit puree, which boosts digestive health naturally. Murginns makes probiotic yoghurt that contains an exclusive culture proven to survive passage through the gastrointestinal tract in sufficient numbers. Rajeev Khemka, CEO, Murginns said, “We are glad to launch India’s first ever probiotic fruit yoghurt with real fruit to provide consumers with a really healthy yoghurt option this season. Murginns Probiotic fruit yoghurt will energize because it provides solid food sustenance, apart from being an ideal cool snack beverage.” Available in a variety of flavors like strawberry, mango, peach, and pineapple, Murginns Probiotic Yoghurt is priced at INR 25 each and is available in packs of 125 ml. It will be available in selected stores across Delhi and NCR region including big format stores like Spencer’s, Reliance, and Big Bazaar.

Creambell unveils ‘Saffron Creamballs’ Indian ice-cream brand Creambell has launched ‘Saffron Creamballs’, which has a rich selection of nuts and aroma of cardamom with cream, to its dessert range. It comes in a rectangular packaging priced at INR 105 for a 650 ml pack and is available across all Creambell outlets. Nitin Arora, Chief Executive Officer, Creambell Ice-Cream said, “Summer inspires us to come up with new ideas to delight our customers and Saffron Creamballs is designed to do just that. It adds to our range of desserts with an Indian twist and we have no doubt that the customers will love its exotic combination of traditional Indian sweets in an dessert avatar."

Costa Coffee launches Costa Ice coffee coolers with Mocha Italia Creme Costa Coffee has launched a summer range of coffee coolers under the brand Costa Ice, which contain milk and ice. It is available in four variants - Classic Cooler, Vanilla Cooler, Roasted Hazelnut Cooler and Caramel Latte Cooler. Priced at INR 140 onwards, they are topped with Mocha Italia Creme. The chain also also offers lemonade in three flavours (classic, mint and peach), and four variants of iced coffee (Iced Latte, Iced Espresso Americano, Iced Cappuccino and Iced Mocha).

Mumbai's Francesco's Pizzeria uses drone to deliver pizza Mumbai's Francesco's Pizzeria used an unmanned drone to execute a delivery by taking the aerial route on 11th May 2014. The brand’s CEO, Mikhel Rajani emphasized that it was only a test-flight but its results confirm that this mode can be used routinely within a few years. He claimed that it is for the first time that a drone was used for such a purpose in the country. CaLDRON Magazine June 2014

LISTINGS - INTERNATIONAL

A personalised dining experience at Four Seasons Singapore

Fresh smoked salmon with a twist at MBCo Whether you want to pop in for an informal business meeting or a quick meal, MBCo brings you an elaborate menu filled with breakfast items, baked goods, appetizers, smoothies, salads, main course, sandwich bread art and pizzas to relish. However, what you should not miss is the ‘Smoked Salmon Carpaccio’ served in this restaurant, priced at AED 29. Said to be one of the masterpiece dishes at MBCo, it is made with finely sliced salmon laid over fresh blinis drenched in maple syrup, which is bound to leave you wanting more. A simple recipe, but super-tasty on the palate, this combination brings a melt in the mouth experience with added sweet goodness.

For a highly personalized dining experience, dine at the Chef ’s Table of Four Seasons Hotel Singapore and be feted to a hearty butcher’s block spread at One Ninety wood-fired steaks and seafood restaurant. Located in front of the culinary action from the open kitchen, the Chef 's Table takes centre stage for celebrations among family, friends or meeting groups. Perfect for up to 14 guests, a unique kitchen-side experience is served at dinnertime at Four Seasons Hotel Singapore.

Ramadan at Na3Na3 Mark the holy month of Ramadan with iftar at Na3Na3 at The Address Dubai Mall. For AED 195 per person, savour an extensive menu featuring traditional favourites such as ‘Ouzi’, ‘Arabic Grills’, ‘Shawarmas’, freshly baked Arabic bread as well as Arabic sweets in addition to Ramadan beverages. This elaborate meal is set against the mellifluous music of a live Kanoun and Oud player. Na3Na3 will be open for breakfast from 9:30am to 11am; and for lunch from 12:30pm to 5:30pm.

Après Midi: The perfect time for a stylish slice of Café Society Experience the joie de vivre of France in Dubai, at The Address Dubai Mall. Savour freshly made tea from an exclusive selection by TWG, which is brewed right in front of your by a ‘Tea Guru.’ This luxurious tea service will be held daily between 2 pm to 5 pm and costs AED 120 for two persons with unlimited tea (or coffee) and Madeleines. Complemented by up to six flavours of Madeleines, guests will be served through a samovar, with expert advice from our associates.

CaLDRON Magazine June 2014

LISTINGS - INTERNATIONAL

Hard Rock Hotel Riviera Maya opens in Mexico Hard Rock Hotel Riviera Maya was officially launched in Mexico in May 2014. The star-studded event featured an exclusive red carpet, signature Hard Rock Guitar Smash, live beachside concert by Jon Bon Jovi and The Kings of Suburbia and VIP after party at Club Heaven. Celebrity guests who attended the exclusive event and walked the red carpet included Keeping Up With The Kardashians reality star Scott Disick, Victoria’s Secret Angel Alessandra Ambrosio, The Hills reality star and TV host Audrina Patridge, DJ Connor Cruise, DJ Jack Novak and American Idol’s Haley Reinhart and Casey Abrams. Various VIPs included the Seminole Tribe of Florida, All Inclusive Collection executives, Hard Rock Hotels & Casinos executives and seven Wounded Warriors in Action – U.S. combat wounded, Purple Heart recipients.

Sunday afternoon tea at Waldorf Astoria Beijing Enjoy a romantic dinner for two on a private terrace atop the iconic Florentine landmark. Four Seasons Hotel Firenze has secured exclusive access to Florence’s signature arch bridge, Ponte Vecchio. Here, you’ll begin with an intimate dinner for two as the sun sets against the Arno River. The four-course gourmet meal will be created for you by Michelin-starred chef Vito Mollica and prepared on site. Mollica’s decadent menu features —gold— an ingredient inspired by the many jewellery stores located along the Ponte Vecchio. After dessert, shop for a stunning keepsake at Dante Cardini; specially designed to complement this once-in-a-lifetime experience, the jeweller’s ‘Four Seasons’ ring—with white gold, diamonds and a rose sapphire. This experience is available between May and October depending on the weather. Advance reservation is necessary. BreWingZ Sports Bar and Grill offers new Chicken and Waffles Wing Sauce BreWingZ Sports Bar and Grill in Bayou City introduced its newest sweet and savory wing sauce – Chicken and Waffles. The new sauce tastes just like delicious juicy chicken and crispy waffles all in one wing! To the uninitiated, the company claims it is an unlikely pairing; but one taste of the soulful sauce and they will realize it is a delicious union of salty and sweet, soft and crunchy, maple and butter.

CaLDRON Magazine June 2014

Inspirations Photos by Sid Khullar

CaLDRON Magazine June 2014

Venue courtesy: Singh Sahib, Eros Hotel, Nehru Place

Shaami kebabs with rice and mushroms.

CaLDRON Magazine June 2014

Seekh Kebabs with rice, vegetables and lemon.

CaLDRON Magazine June 2014

Venue courtesy: Singh Sahib, Eros Hotel, Nehru Place

CaLDRON Magazine June 2014

Venue courtesy: Singh Sahib, Eros Hotel, Nehru Place

CaLDRON Magazine June 2014

Grilled paneer with rumali rotis and vegetables.

CaLDRON Magazine June 2014

Venue courtesy: Singh Sahib, Eros Hotel, Nehru Place

Grilled chicken with grilled pineapple and vegetables with spicy baby potatoes. 82

CaLDRON Magazine June 2014

Hainanese chicen and rice platter.