CaLDRON Magazine, May 2014 by Chef at Large

May 2014

CaLDRON Magazine

TREATS for your MUM!

24 recipes

page 70

4,000 calorie breakfast!

2 International chefs interviewed

Heartwarming tales Know anything of kids and moms about Gin?

24 hours to pamper mom

flour confusion explained!

The Birizza our Verdict

21 KMPL from CaLDRON Magazine May 2014 an SUV? Yes!

Reviews from Del Mum, BLR & KOL!

The Legendary Kayani Bakery!

inspirational food awesome photos! 1

MEMBER POLL

YOUR TAKE ON

Mothers allowing kids to play in mud

Given the state of fear we see most parents living in, with respect to health concerns, we wondered if parents allow their children to get dirty playing with mud. Health experts believe playing in mud among other outdoor activities aid in building immunity over the long term. We were therefore very happy to see more than 85% respondents allowed their kids to play in the with with only 13% opting not to allow their wards to do so.

No, 22, 13%

Yes No

Yes, 152, 87%

Original question: Do you let your children play in/with mud? Respondents: One hundred and seventy four (174) Link to Poll: http://bit.ly/childrenplayinmud 2

CaLDRON Magazine May 2014

EDITORIAL & CREDITS The Chef at Large Team

May has arrived, bringing with it a predictable rise in temperatures, AC shopping, cooler fitting and ice cream stocking plus of cours, Mother's Day, for which this issue is a little late, despite the cover and contents.

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

All other recipe photos used are from the sources mentioned in the article.

In any case, Mother's Day doesn't have to be a single day, yes? It really should be a celebration that continues all year round. Yes, that is a convenient statement given the timing of this issue, but it really is quite an agreeable one isn't it? Apart from two very heartstring-tugging stories of two successful entrepreneurs who were inspired by their mothers, we've also put together a collection of recipes that will only serve you well for summer, but also make it that much easier to pamper a loved one. Yup, recipes for breakfast, lunch, tea-time and dinner. Whaddya think of that? Fine, try them out first! Are you looking to know more about a certain cuisine? Is there a chef or author you'd like to read about? Should we include more recipes, reviews or knowledge-based articles in CaLDRON? We can only learn this from you. So, please do write in and tell us what you'd like to see on these pages and we'll get cracking. Till next month! Stay well Sid Khullar

CHEF AT LARGE WEBSITE http://chefatlarge.in

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CaLDRON Magazine May 2014

Contents Don't forget to see the article on flour in this issue!

CaLDRON Magazine May 2014

CONTENTS Snippets Poll: Mothers allowing kids to play in Mud, 2 Born this Month: Ferran Adria, 6 Ask the Experts, 74 Listings - National, 86 Listings - International, 88 Reviews Sizzling of the Lambs, 8 A Dim Sum Kind of Afternoon, 10 Hi5, 12 Aam Party Wins This Round, 14 For the Love of Seafood, 16 Blimey! I'm full!, 18 Mambo Italiano, 20 Specials Know your Food: Flour Power, 44 Business of Food: Ready to Slide into Sliders?, 48 Quick Tips: Snack it Right, 51 Food Fad: Bringing it Together, 52 National Events: An Evening Dedicated to Wine, 55 Nostalgia: The Everlasting Charm of Kayani Bakery, 56 Breakfast for Monsters, 75 Cover Story My Mother My Hero, 30 To Mother with Love, 34 Kitchen Kin Chef Eduardo Perez, 22 Chef Fabio Maiano, 26 Spirit-ual The Evolution of Gin, 58 Roaming Rover Tested: Ford EcoSport Urban SUV Food Porn Inspirations, 90

Recipes Food Cordero con Mole, 24 Sopa Azteca, 25 Tartelletta Funghi e Pomodorini, 28 Fonduta di Verdure, 29 Berry Breakfast Tart, 35 Pesarutti Waffle, 36 Grilled Watermelon with Raw Mango Dressing, 37 Falafel, 38 Sweet Coconut Samosa, 39 Honey Sweet Potato Cookies, 40 Vegetarian Haleem, 41 Basmati Rice Croquettes, 42 Multigrain Streusel with Yogurt Mouse and Fresh Fruits, 46 Ragi Quesadilla with Paneer Khurchan, 47 Sliced Beef Sliders, 50 Khatta Meetha Samosa, 70 Mango Prawn Curry, 71

Drink Peach Cooler, 63 Mango Chai Lassi Cocktail, 61 Watermelon Mojito, 64 Summer Fruit Salsa, 65 Fresh Fruit Shots, 66 Mango Ice Tea, 69 Mango Lassi, 72

CaLDRON Magazine May 2014

BORN THIS MONTH

Ferran Adrià i Acosta is a Spanish Catalan chef born on May 14, 1962 in L'Hospitalet de Llobregat (Catalonia, Spain). Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. The chef de cuisine at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of El Bulli as a line cook. Eighteen months later he became the head chef. He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. Information & photo courtesy: Wivkipedia,

CaLDRON Magazine May 2014

CONTRIBUTORS

Faces in this Issue

VARUN INAMDAR is fast-gaining popularity as a chef who is giving chocolate 'never-before-seen' avatars through his venture, ‘The Chocolate Factory’. He explains how and why one should experiment with different types of flour, rather than stick to all-purpose flour.

RANVEER BRAR is a popular TV food show host, who has worked with Taj Mahal in Delhi, Radisson Blu MBD Hotel Noida, Novotel Mumbai, etc. He has also opened restaurants like Morisco, II Camino and Fishtail in India as well as Banq in Boston. He has shared some of his signature recipes for Mother’s Day. HRISHIKESH THAKKAR, a media professional, loves to spend his free time exploring Mumbai and clicking photos of its lesser-known restaurants. He gives his visual interpretation of summer cocktails. SHREENIVAS GADEWAR is an English Literature graduate who is proficient in technical writing for IT processes. When he can spare the time, he strives to bridge the gap between technical thoughts and creative writing, especially by writing about iconic establishments. TIM STONES is often told that he has the best job as brand ambassador of Beefeater Gin: travelling all over the world talking about gin and its virtues. He takes us through the interesting history of this beverage.

Varun Inamdar

Ranveer Brar

Shreenivas Gadewar

Tim Stones

CaLDRON Magazine May 2014

Hrishikesh Thakkar

REVIEWS - DELHI

sunny welcome is always expected at Pickwicks at The Claridges followed by an entry into a well-lit and cosy dining room in town, which is also home to a little buffet. I was here to try out variations on the Classic Pickwicks Sizzler, which could be counted as one of the original Delhi sizzlers. I had my first sizzler was when I was perhaps fifteen years old, when there were just two types – vegetarian and non-vegetarian. These things would hiss and spit, such that it was a done thing to raise one’s side of the table cloth high enough so the sputtering butter, water and gravy wouldn’t land on one’s clothing. Pity though, the modesty of the table with its bare legs wasn’t much of a consideration. Cut to the afternoon at Pickwicks when I found myself looking at a tempting menu comprising sizzlers of all sorts. Far from the two options from my earliest interactions with this dish, these were not only as different from each other as can be, but also brought on board many different flavors and ingredients, making it very hard indeed to choose one for lunch.

Tough Choices, Simplified My choices were Surf (INR 1995, seafood), Turf (INR 1595, meats), Miso Cod (INR 1295), Sausages (INR 1295), the Classic Pickwick Sizzler (INR 1195) and the lone vegetarian entrant, Veggie (INR 945). The Surf, a tempting combination of Norwegian Salmon, Chilean Sea Bass, Prawns and Baby Lobster had shellfish within, so it was out (intolerance) and so was the Veggie for the same reasons. The Classic Pickwick Sizzler can be had anytime, so that was out too, which left me with Turf, Miso Cod and Sausages, all three of which were prime candidates for my lunch. By a fortuitous coincidence, my companion chose for his lunch, the Sausages, the kitchen sent out a Miso Cod for us to try and so I happily chose the Turf. Obviously, fortune favors the marinated mind.

Sizzling of the

LAMBS

They steamed, they sizzled, but they did The Sausages sizzler was a troupe not splutter. These of sausages, its members including five star, well brought Bratwurst, Bockwurst, Frankfurter and Nuremberg. These robust personages found themselves in the up sizzlers were all scintillating company of a pile of good. Do not miss sauerkraut and a mound of German potato salad and from what I saw, got the Miso Cod. along very well indeed.

Everyone loves bacon!

CaLDRON Magazine May 2014

REVIEWS - DELHI

Tender cuts of different meats in the Turf sizzler.

My platter was one with Jerk Chicken, Milk Fed Baby Lamb Chops, Bacon Rashers and Tenderloin Steak accompanied by a most interesting tomato based barbecue sauce. Given that my lamb chops and the steak were overdone I suggest informing the kitchen of your preferences when ordering this one. The Pick of the Litter To most meat eaters, fish, with the notable exception of shellfish, appears insipid and insufficient; a piece of fish hardly comparing favorably to a similar-sized piece of meat. It is probably primal instinct and one I regularly succumb to, too. It may be true that a properly cooked steak, from a well brought-up animal, just a little reddish pink, ever so slightly wobbly with the most delicate of seasoning, could perhaps be deemed superior to some fish. The fish in the Miso Cod sizzler however would still have reigned supreme. Should I mention the lateral slices of CaLDRON Magazine May 2014

the most delicate Cod, baked till just cooked, the fat separating the different layers in the flesh, the whole covered with the distinctive sweetness of Miso, showing glistening white flesh in places? Or should I dwell on the shiny, brown caramelized Miso marinade in others, accompanied by tender vegetables clothed in crunchy, white

It may be true that a properly cooked steak, from a well brought-up animal, just a little reddish pink, ever so slightly wobbly with the most delicate of seasoning, could perhaps be deemed superior to some fish.

and frothy tempura that deliver a slow intense dose of flavor that lasts only as long as your bite? Or about how you are prompted to continue, bite after bite, till there’s nothing left; and later realizing your lunch companions have been talking to you all the while? Pickwicks have created a custom design for their sizzlers, even ordering custom-made tableware to accommodate Chef Neeraj Tyagi’s innovations. They steam, sizzle but do not splutter – five star, well brought up sizzlers, yes? We hope that the Pickwicks bring back the sizzler festival again, and give the Miso Cod a star billing. - Sid Khullar

Rating: 3 out of 5 Price: INR 950 to INR 1995++ (per sizzler) Address: The Claridges, 12 Aurangzeb Road, New Delhi - 110011 Phones: 011-3955 5082 / 5083 9

REVIEWS - DELHI

A dim sum kind of AFTERNOON

Oriental Avenue at Delhi’s Shangri-La Hotel is like the Oriental restaurants in the West. It is expansive and beautifully lit; naturally during the day, very romantically in the nights. It is sparkling with Asian decor accents sparsely placed, giving you a sense of space and privacy. I always choose a window table – there is something about a leisurely brunch while the world passes by, it is almost a selfish thrill. Shangri-La is traditional in many ways. It is set in Lutyen’s Delhi and

caters to that strata of the city, so the service is courteous bordering on humble and the ambiance is comforting, with food that is superbly dynamic. There is always something new at their restaurants and the kitchens are quick to spot trends. One of which is Dim Sum brunches, except the one at 19 Oriental Avenue is part of the regular Saturday buffet, so you do not have to eat just Dim Sum for a meal. Dim Sum is not the food itself but the way it is prepared: steamed and served in bamboo baskets or plated and as the trend for Dim A variety of dim sum were on offer some of which were combinations of flavors and ingredients unique to 19 Oriental Avenue.

Make the most of the weekend with a delectable Dim Sum lunch spread at 19 Oriental Avenue. Keep your eyes open for some very ingenious ingredient combos as you eat! Sum catches on, you see BBQ pork and Peking Duck in Dim Sum preparations too! Wondrous Variety We started with a look-see of a wondrous menu, 13 varieties of non-vegetarian Dim Sum, eight vegetarian Dim Sum and four types of Bao. If it weren’t for the Sushi and the noodles at 19 Oriental, I doubt I would have even veered towards the buffet line. We started with a Snapper Suimai Tobico, a hybrid Dim Sum-Sushi. Tobico is Japanese for flying fish roe; I found this to be a whole new take on Dim Sum. The roe complimented the Snapper perfectly and from here on I was sure this would be an

CaLDRON Magazine May 2014

REVIEWS - DELHI

The interiors at 19 Oriental Avenue are divided into three sections. Seen here, the Chinese area.

The Bao were perfect, soft, fluffy, moist, with fillings like Shimeji with Corn, Pan Fried Vegetable, Enoki with Spinach and Barbequed Pork.

wonderful since there were the Bao still left to do. I love a good Bao, it is so telling of an Asian kitchen – its breakfast food, like Idli at any south Indian cafe. unforgettable meal. This was followed by yet another spectacular ingredient pairing, River Sole and Bonito Flakes. Bonito Flakes have the aroma (yes, aroma) of fish food and are essentially dried fish flakes and lent such a kick to an otherwise bland river sole.

the local palate and went down very easy with a glass of white wine. So don’t miss the Pounded Chicken with Red Curry Paste and Sichuan Chicken with Spring Onion; the moistness of the curry paste is so appropriate for a dish like this.

The next two Dim Sum were different and worth repeating once more; the Tiger Prawn with Kaffir Lime and Chicken and Shiitake with Chives - this was probably the first time I tasted chives in Asian food. The Traditional Har Gow was as it should be but I was keener on trying the Suimai with Pork, Prawn and Tobico, which I liked but felt was too many flavours for one bite.

Among the vegetarian Dim Sum, a special mention has to be made of the Water Chestnut and Lotus Stem Dim Sum, two vegetables I personally love in Pan-Asian cuisine. I also loved the Assorted Mushroom with Spring Onion, which had the fragrance and taste of rain rich soil – like a bite of a forest, lovely!

Dim Sum Yum! The Chicken Dim Sum will definitely work well. They are designed to suit CaLDRON Magazine May 2014

The most unique one however had to be the Spicy Radish Glass Noodle, another new one for me! Despite just eating one each of these, I was stuffed yet not full, which was strange but

The Bao were perfect, soft, fluffy, moist, with fillings like Shimeji with Corn, Pan Fried Vegetable, Enoki with Spinach and Barbeque Pork. Though to be honest, only pork filling does justice to a dish like this, especially Char Siu, but the BBQ pork was close enough and hugely gratifying. Enjoy this spread with parts of the buffet or as is, doubt you will have space for dessert! - Parul Pratap Shirazi Rating:4 out of 5 Price: INR 2100++ (Dim Sum Brunch with glass of wine/soft beverages); INR 2600++ (Dim Sum Cocktail Brunch); INR 3000++ (Dim Sum Champagne Brunch) Address: 19 Ashoka Road, Connaught Place, New Delhi, 110 001 Phones: 011-41191040 11

REVIEWS - MUMBAI

Hi5 W

e first visited ‘5 The Restaurant’ when it had opened in 2002. Back then, it was the only European bistro in Santacruz. Over the years, we passed the restaurant several times, but never went in. However, friends who visited it recently had good things to say, so we decided to pay a visit.

We stumbled upon the unassuming ‘5 – The Restaurant’ recently, a decade after our first visit. Its cozy setting, unpretentious flavorful fare and polite service made us thank our good fortunes that we did.

beverage. Immediately after is a section called ‘Five’s 5’, which we later learnt has the five popular dishes ordered in the restaurant. The limited summer menu comes next, followed by regular sections.

Some Hits, Some Misses The restaurant stopped serving alcohol since its alcohol license expired and since the restaurant will soon relocate, the owners have Why 5? chosen not to renew the license Roy Edwin and Geeta are often right now. We, therefore, chose the asked why they chose a digit for Kiwi Cranberry Daiquiri (INR 245), their restaurant’s name. 5 is Roy’s a frozen mocktail with fresh kiwi birth date and he believes it’s his cranberry juice, Monin Kiwi and lucky number. The duo has inlime. However, it lacked the fruity corporated this magic number in goodness of fresh kiwi and had a almost every element of the small nondescript flavor. The bright lookbistro, from five major colors dom- ing Blueberry Sorbet (INR 245) was inating its décor, to five options in much better, though ironically, the every section of the menu. 5 exudes tartness of the fresh black grapes a relaxed ambience courtesy the overshadowed the Monin blueberwooden rafters on its high ceilings ry, mint and lemonade. and whitewashed distressed walls. Reminiscent of Mediterranean To flag off our meal, we opted for architecture, it radiates coziness and Tomato Potato Soup (INR 215), a cheeriness in equal portions. the restaurant’s bestseller. It was interestingly presented in the Yin At first look, the season-oriented and Yang chakra design, with the menu appears confusing. There is a potato acting as the yin and the set lunch at INR 595++ per person tomato taking yang position. True including a choice of soup, salad, to the age-old Chinese principle, appetizer, main course, dessert and the yang hemisphere of the tangy 12

tomato overshadowed the subtle yin of the potato in terms of flavors. The Seafood Stew (INR 235) was a winner. This rich Catalan-inspired soup gets its unique flavor from the healthy helping of fresh fish stock, cooked in-house. The chunky pieces of kingfish, squids and prawns floating lazily in the soup lend it more character. We failed to understand why this dish wasn’t featured in the ‘Five’s 5’. It Gets Better and Better We love our bacon and our prawns. When the twain meet, it signifies morsels of bliss on our plate. So there was no way we would pass up Bacon Wrapped Prawns (INR 415). Well-grilled luscious prawns lovingly hugged by bacon strips fried to a crisp – what’s not to love in that? We would happily return to 5 just for these wow appetizers. Vegetarians would love the Stuffed Mushroom (INR 285), featuring baked Portobello mushrooms stuffed with Scamorza cheese. The tomato relish atop this delightful appetizer offers a sharp contrast to the cheesy mushrooms. For the main course, we tried Pimento Rice (INR 385), expecting rice flavored with spicy Pimento CaLDRON Magazine May 2014

REVIEWS - MUMBAI

The lightly browned cheese gratin complements the stuffed cannelloni, while the robust tomato sauce elevates it to a different level altogether.

peppers. Instead, we were served rice cooked with mushrooms and green onions in olive oil. Served with blanched French beans and baby corn tossed alongside a

The Potato Tomato Soup was interestingly presented in the Yin and Yang chakra design, with the potato hemisphere acting as the yin and the tomato taking yang position.

CaLDRON Magazine May 2014

creamy spinach sauce, the only re- topped with smooth white chocosemblance to pimento was pieces of late mousse. The crunchy caramel, fresh banana slices and not-toobell pepper placed near the rice. sweet mousse made for a delightful We instead preferred the Baked Veg combination. Cannelloni (INR 365). The lightly browned cheese gratin compleIf you want to catch up with your ments the stuffed cannelloni, while friends in a peaceful setting, this is the robust tomato sauce elevates it the perfect place. We are glad we rediscovered 5 - The Restaurant to a different level altogether. The smokiness of the juicy Grilled Ten- because we see ourselves returning derloin (INR 455) was accentuated to it oftener this year. by the sparse use of herbs. - Vinita Bhatia We had a good mind to skip desserts, stuffed as we were, but restau- Rating: 3 out of 5 Price: INR 2000++ (meal for two) rant manager insisted we try the Banana Flip Torte (INR 245) and Address: 25 D, Wellingdon Catholic are we glad we listened! The delicate Colony, SV Road, Santacruz (West), shell of ground biscuits held a thick Mumbai - 400054. layer of caramelised banana slices, Phones: 022-26000367 13

REVIEWS - MUMBAI

AAM Party WINS

THIS ROUND! A visit to Khandani Rajdhani Rasovara (KRR) makes it evident why people like to bring their non-Indian guests to this upscale thali restaurant on the third floor of the plush Palladium Mall. The sandalwood tikka delicately applied on your forehead and the garland wound around your neck when you pass its threshold, the Marwar-inspired plush interiors, the deferential and polite service by the servers – these best define Indian hospitality. The next question that crops to the mind is, the respectful service apart, how is KRR different from other thali joints that abound in Mumbai? To begin with, KRR gives the thali concept a fine dine twist. It pushes the envelope when it comes to old-fashioned etiquette; going so far as to offer a butler for every table, who stands a respectful distance away keeping an eye on your dish and exhorting you to take second helpings. We visited KRR to check out the Aamlicious Thali, which apparently had enough mango-based dishes to satiate the most ardent admirer of this luscious fruit. Our friends had warned us that only those with 14

gigantic appetite could do justice to the thali, mango or not. While we washed our hands cleaned in the traditional brass platter, the manager, Palash, shared customer feedback about the Aamlicious Thali, which will be available in the restaurant till 15th June, 2014. “While our guests were quite happy with our mango-based variations, they indicated that they appreciated them in lesser quantities, and preferably in desserts," he revealed. Well, who knew there was something like too many mangoes! Let the Thali-Thon Begin! Starting us off for the thali-thon (truly a marathon, this) were the welcome drinks – tangy Aam Panna and Nimbu Shikanji Soda. Neither were too syrupy and hit the right spot. Our server next placed a very sweet Mango Lassi. It left us wondering why an acidic Aam Panna was served with the milky Aam Lassi.

Rajdhani Rasovara's mango food festival made one thing pretty clear. Indians might be divided when it comes to the word ‘Aam’ in politics,. But when it comes to aam, Indians take their mango very seriously!

The farsan items that paraded as appetizers were a varying lot – an archetypical Ameri Khaman Dhokla, Vatana Patties, Aloo Shakkarkand Tikki and Canapé Chaat. While the Vatana patties were tasty little balls CaLDRON Magazine May 2014

REVIEWS - MUMBAI

Any self-respecting Gujarati meal will feature at least three types of desserts and KRR lived up to this expectation.

of flavour, the dhoklas were very run-of-the-mill. The inclusion of Canapé Chaat in a seemingly traditional thali fare is questionable, especially it only serves as novelty than an appeasement to the palate.

And what's a Gujarati meal without some lip-smacking accompaniments? The Lemon Chutney, Gol Keri Ki Chutney, Rajasthani Bhareli Mirchi and Papad Chura delighted us with different types of tastes. Adding a spicy-tangy twist were These entrée prepped us for a seem- the spicy and sweet choices of Tur ingly unending supply of delectable Ki Daal, a tasty rendition of the Gujarati-Marwari fare. The Daal Gujarati Kadhi and an improvised Baati Churma soaked in ghee and Jodhpuri Gatta opened our senses right off the bat. Amongst a widespread selection of vegetables that kept on flowing out as part of the day’s menu, the Paneer Achari and Sukhe Aloo Ki Sabzi stood out for their simplicity and flavourful taste! The assortment of breads

was equally appealing. From piping hot Phulkas Appealing Accompaniments The Aam Ki Launji was a nice to Jawari Rotlas to change to a palate that was accusLilya Theplas to Muli tomed to the usual Paneer/vegetable Paranthas, we were spoilt fare as far as main course vegetables for choice! are concerned. The assortment of breads was equally appealing. From piping hot Phulkas to Jawari Rotlas to Lilya Theplas to Mooli Paranthas, we were spoilt for choice! CaLDRON Magazine May 2014

Aam Ki Kadhi. The Dal and Kadhi paired well with the somewhat disappointing Kashmiri Pulao and Gatta Khichdi. Any self-respecting Gujarati meal will feature at least three types of desserts and KRR lived up to this expectation. The predictable Aamras with Puri, Akhrot Halwa and Jalebi with Rabdi signaled the sweet finish line to end the marathon. We barely had space to squeeze in the Paan and Mukhwas. For a twist from the usual, and to experience a meal like a true Gujarati, head on to Rajdhani Rasovara. A word of caution, though; skip your breakfast and lunch to make space in your belly for the meal! - Hrishikesh Thakkar Rating: 3 out of 5 Price: INR 630++ (per person) Address: 3rd Floor, Palladium Mall, Phoenix Mills, Lower Parel, Mumbai Phones: 022-40802118, 9819555204

REVIEWS - KOLKATA

For the love of

SEAFOOD

or a city that loves its fish, Kolkata has a decided lack of good seafood. These are usually available mostly at Bengali-themed or Bangladeshi restaurants, where a mild inquiry about the freshness of the catch gets an honest reply and the best produce is paraded with a flourish. The biggest issue is the fish itself. Over time, West Bengal has become one of the biggest exporters of seafood, and not enough fish reaches Kolkata. Ironically, Andhra Pradesh and Odisha supply most of the fish.

Its confused spelling notwithstanding, Ecstasea lives up to its meaning – filling Kolkata’s seafood loving tribe with ecstasy.

As a relatively new and rather tiny 12-seater restaurant in Lake Road, seating can be an issue, especially during peak hours. But step inside and the cheerful red and yellow walls extend a warm welcome. As soon as you are seated, you are handed the menu, which features some seasonal produce. The catch of the day is not on the menu and is disclosed while taking the order.

we were not let down. In fact, the actual platter of the crab literally made us look at it with some apprehension, since we had ordered a few other things, and weren’t sure if we could finish it all.

Stir-fried in a special sauce off the menu, the crab’s inherent juiciness was offset by the mild sweetness of the gravy, and the addition of onions, green chillies and cilantro. We A Meal Gladly Polished Off actually did not bother with forks Our order was slightly haphazard, – the meat was picked off claws, the shell was sucked on till it could give but in the end, we knew it would work out well. We started with a no more, and the exoskeleton was heaped on the side plate, for our Luckily for us, three enthusiastic plate of crispy Fried Prawns (INR friends decided to open a restaurant 140). Served with a trio of chutneys, own satisfied inspection. with an interesting menu replete the prawns were soft and juicy, with with seafood. On my first visit, I a crunchy batter that was crisp but For the Love of Fish was happily reminded of Mahesh not overly so. Dipped in an excelA plate of Green Seafood Noodles Lunch Home in Mumbai, and was lent sweet and salty freshly ground (INR 130) came next. Filled with smilingly told that it was one of the green chutney, we savored each flakes of crab, fish, octopus and influences on the menu. The key bite, and the eight large pieces were squid, the noodles were wok tossed is fresh seafood, Kunal Banerjee polished off without any ceremony. perfectly to get the inherent ‘breath of wok’ (wok hei). Although we told me. As one of the owners of The bowl of red chutney served were supposed to eat this with the the restaurant, his enthusiasm is alongside was too sweet for me. infectious, and on our second visit, crab, we ended up eating it on its own, savoring the generous chunks he promised us the house specialty For the mains, we ordered the – King Crab; a promise we assured promised King Crab (INR 380) with a lot of expectations and thankfully, him we would take him up on. 16

CaLDRON Magazine May 2014

REVIEWS - MUMBAI

For the mains, we ordered the promised King Crab with a lot of expectations and thankfully, we were not let down.

of seafood laced through the noo- The octopus became the bone of dle, and picking up a squid ring or a contention between us three dintentacle with the ends of our forks. ers. As if commanded by a psychic spirit guide, we went after the same pieces at the exact same time, involBoth squid and octopus features untarily. Cruel gazes and long looks prominently on the menu. As an later, the pieces were either relinafterthought, I ordered a plate of Stir Fried Octopus (INR 160). We loved the fact that the person serving to us was extremely attentive, but gave us plenty of time to converse. Keeping a careful eye on We actually did not bother our table unobtrusively, he brought with forks – the meat was out the dishes after an appropriate picked off the crab’s claws, time lapse. Naturally, he kept this the shell was sucked on dish for the last, remembering my till it could give no more, preference for octopus at the end of and the exoskeleton was my meal. The octopus came with delicate garlicky gravy studded with spring onions, which I would have loved to soak up with a bit of steamed rice. At this point, I was shamelessly full. CaLDRON Magazine May 2014

heaped on the side plate, for our own satisfied inspection.

quished to the winner or apportioned to the diners’ satisfaction. Degustation after the Devastation I did not see any desserts listed in the menu, and after this meal, did not want one either. Apparently, a bigger second branch is opening up in New Alipore soon. Although I am happy about that, I want them to stick to this incredibly convenient location, so my soul can swim in the beauty that is Ecstasea. - Poorna Banerjee

Rating: 4 out of 5 Price: INR 1400++ (meal for two) Address: P 241, Lake Road, Southern Avenue, Kolkata Phones: + 91-9230017447, 9830092424 17

REVIEWS - BANGALORE The Slider Effect I find classic Martinis rather too strong and while the Blimey Martini is spot on with the customary green olives accompanying it, I preferred the smoother Apple Ginger flavored The Food Earns Our Vote On previous visits, I was impressed one. The guys behind the bar are by the steaks at Blimey. This time, Martini experts – so do try one next time you’re there! there was such a variety of lovely things that I would have to make repeat visits to fully appreciate them The next set of offerings was sliders and burgers – traditional pub grub all! with a twist that worked in some We started with Trio of Veg Platter/ cases. Just like serving drinks in Non-Veg Platter, and the memora- mason jars and food on wooden ble things on there were a delicious cutting boards have become the norm, this season’s innovation apNuttys Mushroom Tart, served with crisp Rocket Salad and Cheesy pears to be Shammi Sliders, which veer from magnificent to middling Potato Logs and the truly inspired (Blimey’s falls here) to mortifying. Heaps of Nachos A La Fruite De Mare. Who knew that prawn, cala- The other sliders were a take on mari and fish would make for great Bombay Pav – Bombay masala burger, served with green chillies, nachos? I felt like we were on a treasure hunt, digging into the crisp and a ground meat chicken burgnachos with sour cream and beans, er, skewered with a Blimey flag. in search of the succulent morsels A brilliant Sri Lankan Spiced Beef Sandwich also made its way to the of seafood goodness. table, something that deserved more attention than we paid it in For those who take pride in their spice tolerance, the Fried Calamari the midst of other sliders! hen I hear the with Cajun spices and Pub Wings word ‘blimey’ I am with peri peri sauce are sure to test More Things Noteworthy transported back you. I had bites of each and was do- What came next was applause-worto the many happy ing my best bee stung lips impres- thy: Breakfast – a bacon, baked childhood hours spent giggling beans, fried egg and tomatoes sion for the next few minutes! over Mind Your Language, where topped pizza! As the main courses a character’s catchphrase was “Cor Our soup was a bright green spin- made an appearance, I was too full Blimey!” Blimey, a Irish Gastro Pub ach concoction that was decent, to contemplate more than a couple in Bangalore, is a place where I have but I doubt many will order soup bites of each, though they were very spent many happy hours over the good. at Blimey. The salad course won last year, enjoying great food and my vote, though not all amongst us drink, whilst soaking in the dark liked the Caesar Salad with a twist, I loved the Boxty, the traditional wooden accented interiors with Irish potato, cheese and mash peas which had Indian spiced grilled musical instruments of all kinds dish, and the gentrified version chicken and pieces of crisp naan strung from the ceiling. Chef Vivek served up had asparrather than the traditional croutons. The Blimey Cobb however, agus and Emmenthal cheese. My Recently, we visited to check out the went down well all around – special only grouse was that the peas were new menu created by Chef Vivek mention for the lemon vinaigrette not soft and mashed, but the reguto celebrate the joint’s one-year lar variety. which I thought quite well made. anniversary. What ensued was an

blimey!

evening in the company of good friends, with an overload of good food and some kick ass Martinis to accompany it all.

I'M FULL!

When you would rather visit a pub for its food than just to drink, that’s saying a lot about their fare!

CaLDRON Magazine May 2014

REVIEWS - BANGALORE

The perfectly cooked Irish Lamb Stew served in a miniature cast iron pot.

A brilliant Sri Lankan Spiced Beef Sandwich also made its way to the table, something that deserved more attention than we paid it in the midst of other sliders!

CaLDRON Magazine May 2014

The Amritsari Fish, a twist on classic pub grub of fish and chips met with mixed responses at the table. Just Bangers Mash, a dish of mashed potatoes and pork sausages in onion gravy was tops, as was the perfectly cooked Irish Lamb Stew served in a miniature cast iron pot. To round out the evening, we were presented with two desserts. Bread Pudding was true blue and the Rich Chocolate certainly lived up to its name â&#x20AC;&#x201C; a rich, intensely chocolatey cake with ganache and strawberry and Marachino cherry topping.

As I left Blimey, I made a resolution. I will return soon, and often. And more to pay attention to its food, than to enjoy a few drinks. SlĂĄinte! - Natasha Ali

Rating: 4 out of 5 Price: INR 1500++ (meal for two) Address: 1 MG Road Mall, MG Road, Bangalore Phones: 080-22086777, 9900343204 19

REVIEWS - BANGALORE

hough I’d heard much about ITC Gardenia, I’d never visited any of its restaurants, other than the pavilion area for late night drinks. When the hotel launched its Italian fine dine restaurant, Ottimo, in April, we headed over to sample the delights. Anticipation, and expectations, were high, and we were not disappointed! Chef Vittorio Greco is the man at the helm. He has over 25 years of culinary experience, including his

Mushroom and Shrimp Risotto with crispy shallots. Risotto can, and does, get mangled in even five star restaurants with unfailing regularity and finding a flawless one constitutes a moment. Roasted aubergines The third appetizer was based on cocooned in homemade Tortelloni something Chef ’s mom cooked at dusted with smoked ricotta and home: a piece of lamb skewered on tossed in fresh tomatoes was the a stick, served with balsamic caviar veg dish, and tangy and tasty it was. and cheese dust. The lamb slice had a jelly like consistency and remind- The Secondo Piatto consisted of an ed me of salami, and the cheese inside-out Spaghetti and Mozzarella ‘dust’ had a surprisingly strong fried ball with tomatoes and basil, flavor. I heart balsamic in any form, with fried spaghetti as garnish. The The Chef used hazelnut chocolate as a shell to present foie gras. The combined flavors worked for me - though I am not fond of foie gras so much so that I had a second one!

Mambo

ITALIANO A beautiful meal in luxurious surroundings and perchance, a visit from the Chef, will make for an unforgettable evening at Ottimo in ITC Gardenia. own Michelin star restaurants, and his menu provides a pan-Italian experience, serving dishes from across the country with his own flourishes and touches, and a special emphasis on healthful eating.

and having tiny bubbles hit my tongue was no exception!

Up Next: Antipasto The gratinated scallops and shredded cuttlefish with leek coulis and pumpkin was a lovely blend of flaWe began our meal with three vors and textures. The veg offering Aperitivo (appetizers), served as was art on a plate - Potato Dumpling bite sized portions. Parmigiana di with Gorgonzola in Bell Pepper and melanzane looked like a delicate Tomato Coulis, served on a glossy ball; pop it into your mouth and the black plate with the sauces blendshell explodes, giving way to flavors ed in some impressionistic artist’s of tomato, cheese and eggplant. vision. After much gushing, we Next up was the gold foil wrapped savored the dumplings reluctantly, Rocher Al Fegato Grasso and if unwilling to spoil the beauty. you’re thinking Ferrero Rocher For Primopiatto, the first main chocolate, you would be quite right! course, we enjoyed a fantastic Wild 20

taste had that something old-something new going for it in a good way. The Sea Bass Crusted with Pistachio served with a Sicilian styled fresh vegetable caponata was the only miss for me. The chunky pistachio encrusting the delicate fish rather overwhelmed the dish, and as an accompaniment, I found the caponata also to be too strong a match. Doing the Honors with Dessert Dolce, aka dessert, is always eagerly anticipated, and Chef did not disappoint. The theatrical and totally CaLDRON Magazine May 2014

REVIEWS - BANGALORE

The theatrical and totally delicious Torta Caprese Con Sopresa Alla Vaniglia began as a ball of chocolate over which the Chef poured hot chocolate until the mass imploded and presented its innards of gooey chocolate with vanilla.

delicious Torta Caprese Con Sopresa Alla Vaniglia began as a ball of chocolate over which the Chef poured hot chocolate until the mass imploded and presented its innards of gooey chocolate with vanilla. The smell was heavenly and the taste not far behind. I admit to swiping bites from a friendâ&#x20AC;&#x2122;s plate after polishing off my own!

onds, a pretty looking and fantastic tasting meal pretty much ensures that you will be back. Understated luxurious surroundings and lush seating are additional elements that Ottimo offers, and while yes, it is expensive, it is also one of the handful of places in our city that offers authentic Italian fare overseen by a native Italian Chef.

The other dessert was an attempt to recreate an (edible) Terrarium and though it looked lovely, it was bland. The wild mountain honey, cream and caramel did not stand out, though the caramel biscuit and edible flowers sure looked pretty. Just as a pretty looking but below par tasting meal will not have you returning to a restaurant for sec-

- Natasha Ali

Rating: 4 out of 5 Price: INR 5000++ (meal for two) Address: ITC Gardenia, No 1, Residency Road, Bengaluru - 560025 Phones: 080-22119898

For Primopiatto, the first main course, we enjoyed a fantastic Wild Mushroom and Shrimp Risotto with crispy shallots.

CaLDRON Magazine May 2014

“The great variety of flavors and textures in Mexican cuisine gives us not only a healthy and balanced diet, but also a very exquisite one” - Chef Eduardo Perez

hef Eduardo Perez enjoyed his maiden visit to India tremendously. He first fell head over heels in love with Indian desserts like Gulab Jamun and Rabri, and later excitedly found out that there were lot of similarities between traditional Mexican food and Indian fare. For starters, both have simple cooking techniques, rely heavily on spices, are rustic in nature and therefore are very healthy. Like he pointed out, in both cuisines, health comes first followed by taste, unlike other nouveau cuisines around the world.

and the International School of Chefs (ISC) at Merida, Yucatan in Mexico, his life has come full circle as he now trains budding chefs at ISC.

Chef Eduardo is grateful that he got the chance to hone his culinary skills at Dolphin Discovery Delly (Cayman Islands), Libretto Restaurante (Toronto, Canada), and as Restaurant Manager at different restaurants at Xcaret (Mayan Riviera), Los Almendros (Yucatán), etc., over the years. He recently participated in the L’Amour Food Gastronomique Film Festival in Belgium before he headed to India to host a Mexican food festival at At first sight, the youthfulness of Taj Lands End, Mumbai, and other Chef Eduardo Perez belies his 14 years of experience in the culinary Taj properties throughout India. industry. A graduate from the Letty During a freewheeling chat with Gordon Institute in Mexico City Vinita Bhatia, Chef Eduardo Perez 22

talked about the similarities between Indian and Mexican cuisine and how both put an onus on health first, followed by taste, and not the other way around. Vinita Bhatia (VB): Mexican cuisine is one of the most popular cuisines in the world. Why do you think it finds favor across continents, breaking all culinary boundaries? Chef Eduardo Perez (EP): I think one reason why Mexican dishes have gained popularity is due to the diversity of its dishes. Also, the ingredients used in Mexican cuisine along with its cooking techniques gives it a rustic, home cooked feel, which hits the right spot amongst most diners. Who, after all, does not like the notion of eating food that has been lovingly prepared for CaLDRON Magazine May 2014

CaLDRON Magazine May 2014

KITCHEN KIN - INTERNATIONAL Cordero Con Mole / Lamb in Mole Sauce

them in the traditional fashion? The great variety of flavors and textures in Mexican cuisine gives us not only a healthy and balanced diet, but also a very exquisite one. VB: While that may be true, most people equate Mexican cuisine with churros, tortillas and enchiladas. How are you educating them about the diversity of the cuisine? EP: It is not possible or easy to change popular notions about any cuisine. However, wherever I travel, I try to offer my guests new dishes that are traditionally available in Mexico; for example, chicken in black sauce, seafood achiote or authentic mole. When I was in India recently, I brought many ingredients that are not available here to give the dishes an authentic taste. I also tried to speak to as many guests as possible about the food and answered their questions.

Chef Eduardo Perez loved the traditional Cordero Con Mole his grandmother cooked with chicken in mole sauce. When he decided to cook it with lamb, since this meat has more texture, he went on to innovate with some pineapple, chilli and chocolate, for good measure. Recipe below.

VB: You spoke about ‘Mexica’ and ‘Maya’ seasoning techniques you used while hosting the Mexican Food Festival at Taj Land’s End in Mumbai? What exactly are these? EP: The Mexica seasoning is a charring technique that is used on tomato, onion, garlic and chili to give these ingredients a smoked flavor. We also use an ancient plant called epazote that is not only good for flavor but is also good for health.

The Maya style is to infuse a nice flavor of sour orange in the marination of a dish along with the ancient acheote. Both of these impart the true flavors of food cooked in south of Mexico. VB: With the opening of so many restaurants, it is often a challenge to keep guests coming back regularly. What should a restaurant do, besides serving good fare at

Cordero Con Mole (Lamb in Mole Sauce) Ingredients: For Mole Sauce • 100 gm Ancho chili • 50 gm Guajillo chili • 25 gm Chipotle chili • 50 gm almonds • 50 gm prunes • 1-inch stick cinnamon • 1 clove • 2 star anise • 50 gm peanuts • 25 gm sesame seeds • 50gm tamarind paste

• • • • • • • • •

50 gm sugar 1 banana 50 gm dark chocolate 5 gm coriander seeds 5 gm black pepper 5 gm garlic 200 gm tomato 50 gm onion Salt, to taste

For Lamb • 16 chop lamb rack

• • • • • • • • • •

Salt, to taste Black pepper, to taste ½ cup lamb stock 200 gm steamed rice 1 large pineapple wedge 1 onion, diced 2 capsicums, chopped 2 red bell pepper, chopped 4 green chilies, slit and cut 1 tablespoon oil Chef 's Suggestion: Green chillies can be substituted with chilli paste

Method: 1. Marinate the lamb with salt and pepper and grill for 3 minutes on each side. 2. To prepare the mole sauce, dry roast all dry ingredients and blend with the rest. 3. Cook the mole sauce with lamb stock and bring to the desired consistency. 4. Cover the lamb with mole sauce and cook in the oven for four minutes. 5. Grill the pineapple on skillet. In a pan, heat 1 tablespoon of oil and sauté onions, capsicum, red pepper and green chilies. Add salt and pepper, to taste. 6. For plating, fill the steamed rice in a bowl and press a little. Demould it in a plate. Put the sautéed vegetables on it. 7. Arrange the lamb rack in standing position opposite each other on a banana leaf. 8. Pour some more mole sauce on the lamb and serve. 24

CaLDRON Magazine May 2014

KITCHEN KIN - INTERNATIONAL My favorite cuisine is: Mexican, and my favorite dish is Chiles En Nogada, which is pablano chillies stuffed with meat, covered in walnut sauce and sprinkled with pomegranate seeds. My greatest achievements include: Two cookbooks that I have authored as well as the two television shows and one radio show I have hosted. My biggest achievement remains the gratitude of my students.

Sopa Azteca This simple and spicy tortilla soup is perfect for the winter months, when the dollop of cream makes it a heavenly treat. Recipe below.

Inspiration for cooking is: Spanish Catalan chef, Ferran Adria. When I am not cooking, you can find me: Practicing martial arts. I am a black belt in Taekwondo.

reasonable prices, to build loyal customers? EP: The hospitality business is very challenging, but that is true of any business. There are many things a restaurant can do to keep guests coming back. They can create the right kind of ambience for their property with light music and friendly service, besides introducing new dishes regularly. But the most important thing is to know what guests would like to enjoy in that restaurant and finally maintain a consistent quality of the food being served.

at the International School of Chefs at Merida? EP: Of course! I keep reminding them that the career they have chosen will see them working for long hours and sometimes the salary might not be good. But if they love this career, they will not change their profession. Also, this industry always keeps you on the go, because one gets the chance to interact with different kinds of people and travel around the world.

VB: In your 14 years of culinary experience, what was the best compliment you received from a VB: Is this something you impress guest? upon the budding chefs you train EP: The best compliment of my life

came from the Mexican Ambassador to India when he tasted my food at NOIDA recently. Only a local can be your critic, and a compliment from a local is therefore much cherished. VB: Besides Mexican cuisine, which other cuisines are you comfortable cooking? EP: Japanese, Chinese, Lebanese and Spanish cuisines. I tried cooking Indian food, but was not very good at it. After this visit, I am going to try it more often. - Vinita Bhatia

Sopa Azteca Ingredients: • 1 garlic pod • 2 onions • 1 kg tomatoes • 1 can chipotle chilly paste • 1 ltr chicken stock

• Salt, to taste For garnish • 1 avocado, sliced • 1 corn tortilla sheets, fried

• 40 gm cottage cheese, grated • 4 tsp sour cream

Chef 's Suggestion: To make the soup more flavorful, add pieces of cooked and shredded chicken to it.

Method: 1. Blanch tomato in a hot boiling water for three minutes, and then cool and blend with onion, garlic and chipotle chilli paste. 2. Heat a cooking vessel and add some chicken stock to it. Mix in the blended tomatoes and cook for an hour over medium heat. 3. Season the soup with salt and keep warm for serving. 4. Serve the soup hot with sliced avocado, fried tortilla, grated cottage cheese and some sour cream. CaLDRON Magazine May 2014

CHEF'S HAT

pulling off the perfect

ITALIAN JOB A case of food poisoning landed Chef Fabio Maiano his dream job of overseeing Prego’s kitchen. Now a firm believer in fate, he is busy acquainting diners in Mumbai with fun Italian food; not the pretentious fine dine fare that one finds everywhere. And no, he’s not limiting this fun element to pizzas and pastas alone!

hen Fabio Maiano and his girlfriend planned their Indian vacation in December 2013, they skipped the big metros and headed to Varanasi to soak in the sights of the teeming ghats and take a river trip along the Ganges. While there, the duo gave in to the temptation of street fare and promptly ended up with food poisoning. Just when he thought his vacation was ruined, Fabio got a call from Westin Mumbai Garden City, which was looking for an Italian chef for Prego. He decided to check out the restaurant and once in Mumbai, he made up his mind to stay.

Garden City, made that call. And I might not have landed up becoming the Italian Sous Chef at the hotel,” Fabio says. Is it any surprise that he is now a firm believer in fate? Working with the Best Italy-born Chef Fabio started working in a kitchen in his teens to supplement his education in the University of Genoa, where he was pursuing a degree in arts, music and visual arts. Initially, he cleaned the cooking area, chopped vegetables and prepped the workstation. While others would view this as drudgery, it sparked a flame in Fabio’s heart – one of becoming a chef in his own right. So enamored was he by the goings on in the kitchen that he even wrote a thesis titled ‘Art in my kitchen’. “After all, aren’t chefs artists who plate their creations on the dinner plate?” he questions.

tic style, given that this cuisine does not confirm to the notions of fancy pre-plating? Fabio feels that like everything else, even Italian cuisine has evolved from being hearty food meant to be shared amongst several people, to something that is elegant and elaborate. “Earlier, people went to a restaurant to eat. Now they visit a restaurant to experience a unique dining experience. Guests want food that is original but is interestingly presented; irrespective of whether they are in Italy or India. So, even wholesome food can be presented in an artistic style, with a little imagination,” he explains.

In fact, Fabio believes that presentation of a dish is very critical because Today he sends up a prayer of a guest sees a dish before he tastes thanks for eating the notorious ‘Gol it. “At Prego, I tell my guys that Guppa’ at Varanasi, which debilitatevery dish should not look good; it ed his digestive system. “Had I not has to be awe-inspiringly beautiful,” fallen ill, I would have been back in However, can one truly present the he adds. One ingredient that Fabio Italy when Chef Ajay Chopra, the Executive Chef of Westin Mumbai wholesome Italian food in an artis- uses to accentuate every dish is 26

CaLDRON Magazine May 2014

CHEF'S HAT

the humble beetroot. He uses this versatile vegetable in the powdered form to add a sweet punch to soups, and its syrup to bring sweet panache to a plate of pasta. Constant Learning Looking at his youthfulness it is hard to believe that 31-year old Fabio has already built an impressive resume. Some of his stints in his 12-year long career include working as Chef de Partie at Ratana Restaurant in Milan, Executive Chef at Sapore Di Sale in Florianopolis, and Casa Della Rocca in Imperia. He has also done several workshops with reputed chefs like CaLDRON Magazine May 2014

quick take with CHEF FABIO MAIANO If not cooking: You will most likely find me travelling, watching football or playing rugby. My comfort food: Risotto. I can eat it daily without tiring of it. My favorite Indian dish: Chicken Malai Tikka

Chef Gian Piero Vivalda, Chef Fransesco Apreda and Chef Flavio Costa, who have won their Michelin stars as well as Chef Alex Pilas, the Executive Chef at Eataly in New York City. And he would like to keep to be a part of similar workshops in the future as well, because he feels that the only way a chef can improve his knowledge about cooking is by learning from other chefs. What he likes most about supervising Pregoâ&#x20AC;&#x2122;s kitchen is that Westin has a well-established system to procure the right kind of ingredients that go a long way in adding the touch of authenticity in Italian 27

CHEF'S HAT Tartelletta Funghi E Pomodorini Chef 's Suggestion: Mix the dough with your fingertips and then quickly with the palm of your hand to avoid the butter from melting quickly. Recipe below.

dishes. At the same time, given that Prego is a fun diner, he tries to add a bit of flamboyance to all his culinary creations. So don’t be surprised to find pickled lemon peels in your Risotto Al Funghi Selvatici E Parmigiano or a poached quail

egg in your Consommé Di Pollo soup. The Education of Guests At the same time, he also likes to retain a touch of tradition in the dishes. So he still serves Risotto

Alla Milanese Con Midollo with beef bone marrow – just the way this classic saffron risotto is supposed to be served. However, since not all guests are fine with eating such time-honored conventional fare, Fabio makes it a point to interact with his guests before preparing their dish. “Sometimes the guests understand why some ingredients need to be incorporated in a dish and are game to try it. But if they are not comfortable, I alter the dish to suit their sensibilities,” Fabio adds. In fact, one bone of contention that often arises in Prego is about pasta cooked al dente. Some guests complain that pasta cooked the classic al dente style is undercooked, and Fabio has to explain why their spaghetti is not squishy enough to be slurped. “I also point out to them why pasta cooked al dente is low on the glycemic index, which is actually good for health. It helps the body to digest the pasta faster. And when a chef explains these nuances of a cuisine that he knows best, guests

Tartelletta Funghi E Pomodorini Preparation time: 6 hours ◉ Cooking time: 30 minutes ◉ Serves: 1

Ingredients: • 100 gm Parmesan cheese, grated • 150 ml milk • 40 gm salt • 300 gm butter, chilled and firm • 200 gm flour

• • • • •

Method: 1. In a pan, dissolve the parmesan with the milk and some pepper. Place this mixture in the freezer for 4 to 6 hours. 2. Cut the butter into little pieces and mix with the flour using your hands until the mixture resembles fresh breadcrumbs. Add 2 to 3 tablespoons of ice-cold water and blend to make soft dough. Leave it to rest for 20 minutes in a refrigerator. 3. Cut the mushrooms in small pieces and cook with a dab of butter in a pan on

high flame. Season as you go. a preheated oven at 180°C for 8-10 minutes. 4. Add some cream, onion, garlic salt and 8. Put the mushrooms, then the cherry pepper. tomatoes on the tart and on the top a 5. In another pan, cook the cherry tomato spoon of grated parmesan cheese. Tear with some basil and salt. the Arugula lettuce by hand and toss 6. Take the dough out of the refrigerator in balsamic vinegar. Place this atop the and let it come to room temperature. tart. Roll out into a thin circular shape and 9. Serve immediately. line this dough on a tart mould. Let the excess dough overhang from the mould. 7. Prick the insides with a fork. Bake in

120 gm mushroom 20 gm pepper 50 ml cream 1 onion 4-5 garlic cloves

• • • • •

100 gm cherry tomato 1 tsp basil 40 ml olive oil Half bunch Arugula lettuce Balsamic vinegar, for drizzling

CaLDRON Magazine May 2014

Fonduta Di Verdure Chef ’s Tip: You can make caper powder at home by drying fresh capers and pounding it lightly. Similarly, make the beetroot dressing by blending boiled beetroot with extra virgin olive oil and balsamic vinegar. Recipe below.

ticed some chefs use a lot of cheese in the risotto, which is unnecessary. The characteristic of this dish is its simplicity, so it should be prepared simply for just exactly 18 minutes, while stirring it constantly. Leave it Though he says it smilingly, one cannot help but notice that Fabio is a little longer and it will get soggy. passionate about the way risotto is Skip the stirring and it will stick to cooked. After all, in his last stint as the pan,” he clarifies. a risotto chef, he used to cook close to 16 kg of risotto daily. This is also It is this fine attention to detail that his favorite food and he disapproves makes it a pleasure to watch Fabio if anyone takes it lightly. “I have no- in action as he rolls out the pasta are more accepting. If others are still unrelenting, I cook the pasta and risotto they way they would rather have it,” he says.

dough and makes the sauces from scratch. The dining experience is even more pleasurable when the chef takes the time from behind the stoves to come and chat with you about the nuances of Italian cuisine. His cheerful demeanor and pleasant good looks go a long way in making him the ideal dining companion. - Vinita Bhatia

Fonduta Di Verdure

Ingredients: • 1 kg green zucchini • 120 gm broccoli • 120 gm carrot • 120 gm white cabbage • 80 gm Lima beans • 120 gm cauliflower

Preparation time: 10 minutes ◉ Cooking time: 30 minutes ◉ Serves: 2 • • • • • •

60 gm celery 120 gm potato 80 gm French beans 40 gm garlic 20 gm salt 20 gm black pepper, crushed

• • • •

30 gm caper powder 20 ml beetroot dressing syrup 60 ml extra virgin olive oil 20 gm fresh basil

Method: 1. Cut all vegetables into small dice shapes 3. Remove some vegetables for garnish. vegetables and fresh basil leaves. and cook in a pan with some water and Blend the remainder with some extra 5. Serve warm. a little salt. It is very important to keep virgin oil to get a smooth puree. this on medium-low flame. 4. Pour the soup inside a bowl, and 2. When the vegetables turn soft, remove sprinkle the caper powder and beetroot from the flame and let cool. dressing. Garnish with the remaining CaLDRON Magazine May 2014

MY MOTHER MY HERO This Mother’s Day we bring to you stories of two successful entrepreneurs who were inspired by their moms to start their business. Even today, they abide by the rules that they learnt at their mother’s knee to keep their business growing. After all, a mother knows best.

MUM'S THE WORD Despite managing her own home catering business and working tirelessly, Kamal Messman always put her daughters Kainaz and Tina before everything else. Today, Kainaz runs the successful Theobroma patisserie in Mumbai and she only hopes she can emulate the values that her mother instilled in her as a kid.

ainaz Messman was always in awe of her mother, Kamal’s, cooking. And it was not merely because Kamal ran her own catering business from home. It was also because everything in the Messman household centered around food, and everyone only had good things to say about Kamal’s baking prowess. “Mum is generous and her cooking is generous. She doesn’t dust or sprinkle ingredients; she uses generous handfuls,” Kainaz remembers. Later, when Kainaz visited France as a Rotary Youth Exchange student, she fell in love with the patisseries there and decided to follow

her mother’s footsteps. Her parents supported her decision to become a chef, though this was a male-dominated domain. “My sister Tina and I were brought up to believe we could become anything we wanted. When I graduated from the Oberoi Center of Learning and Development, I was the only woman chef in training amongst 17 men,” Kainaz reminisces. Working with heart and soul and not taking half measures is something Kainaz has learnt from Kamal. It was also no surprise that when Kainaz decided to start Theobroma in 2004, it was just an

extension to her mum’s home business. “Mum specialised in brownies, cakes, chocolates and desserts, so Theobroma started as a dessert destination. Over time, we have listened to our customers and the business evolved into a café offering breads, savouries and sandwiches,” Kainaz says. Different, Yet Similar Both mother and daughter, though great cooks in their own right, have distinctively different styles. While Kamal is a self-taught cook who just tastes things, adds ingredients and cooks instinctively, Kainaz likes to plan, prepare, organize, research CaLDRON Magazine May 2014

When the duo started Theobroma, they were unprepared for the demands of the retail industry, dealing with government officials, difficult neighbours or training their staff. They had no life outside of Theobroma, trooping to the bakery tired and reaching home exhausted. “When I was frustrated and could not see how things would get better, mum told me that we were all in this together and we would make it work,” Kainaz remembers. When things went wrong, she would pour out her heart to her mother’s patient ears, and Kamal would cheer her up, reminding that they had been through worse. Today, with Theobroma a well-established name in the baking domain, Kainaz looks back on those early days with a smile, and remembers her mum’s words when she would tuck them in at night as

kids. She would tell them to study and work hard and remind that they have to independent and able to stand on their own feet. She instilled the importance of integrity and hard work by example. Every morning, Kamal would wake at 5a.m. to make sandwiches or work late into the night making desserts so that they could chill overnight. “Despite these tiring hours, she always put Tina and me before everything else, and built the path that we endeavour to follow,” adds Kainaz. Today when people tell Kainaz that she has her mother’s spirit and temperament, she feels it is the best compliment she can ever receive. Now, she aspires to be the parent Kamal was – because then her life would be perfect. - Vinita Bhatia

Photo by Beynaz Mistry

and follow a recipe to the T. She tries a recipe several times before finalizing it, while Kamal tweaks the recipe as she cooks.

What I learnt from my Mother 1) Work with passion 2) Work hard 3) Be honest 4) Stay grounded 5) Love what you do

She would tell them to study and work hard and remind that they have to be independent and able to stand on their own feet.

Photo by Beynaz Mistry

CaLDRON Magazine May 2014

COVER STORY

SUCCESS IS WHERE MOM IS The world might call him Food King. But for 34-year old Sarathbabu Elumalai’s the true royalty in life is his mother, Deepa Ramani.

Today, Sarathbabu runs Food King Catering Services, which caters food to educational institutes and corporate houses. He has also won several prestigious awards including ‘CNN-IBN Award for Young Indian Leader’, 'Pepsi-MTV Youth Icon' and 'Example to Youth Award', besides being honored at global forums like the World Bank's Global Youth Conference in 2012. Ask him the secret of his success and Sarathbabu unassumingly places the credit entirely on his mother; a lady who never gave up even when the tide rolled completely against the family.

Sarathbabu would sell before he left for school. During the day, she worked under the government’s mid-day meal scheme and in the evenings, she taught in the adult From Slums to Success Tracing the roots of his humble life, education program. Sarathbabu remembers how as a kid he always saw his mother working “She would return home exhausted and still find the energy to tend without a break. She would wake to her three sons and two sisters; before dawn to cook idlis, which 32

Photos by Sarathbabu Elumalai

-year Sarathbabu Elumalai is often told that his is the true rags-to-riches story. After all, he was born in a Chennai slum in Madipakkam where he lived in a shanty along with his four siblings. As a young boy, he sold the idlis his poverty-stricken mother would cook and learnt the hard realities of running a business.

cooking and cleaning and ensuring we did our studies. She believed education was the only way out of our abject poverty and would remind us that we had to become financially independent at the earliest, every time we went hungry, which was often," Sarathbabu recalls. Deepa Ramani had studied till 10th standard herself, which helped her get CaLDRON Magazine May 2014

COVER STORY Deepa Ramani with Sarathbabu (in arms) and her two daughters

highlight of his life was when Infosys’ founder Narayan Murthy agreed to inaugurate his tiny cafeteria. The going wasn’t smooth and for the first few years the company made losses. Sarathbabu persevered and soon the business started picking up. Recalling those days, he says, “I once spent a night on a railway platform in Mumbai, because I had no money to stay anywhere. During that time, my friends from IIM-A were earning well at their MNC jobs, while I was struggling to set my own business. I worked 18 hours a day, sweating it out, while my peers were working in air conditioned offices.” But his conviction, and his mother’s unwavering support, saw him through and today Food King employs over 200 people and has a turnover of around Rs 10 crore.

already knew some of the challeng- Like his mother promised, the good es involved in running a business. times were right around the corner. Sarathbabu is happy he stuck He had also done a stint as mess to Deepa Ramani’s values of hard manager at IIM-A, where he further honed his knowledge on meet- work and belief in oneself. These ing customer expectations when it attributes made him not just indecame to meals, and trouble-shoot- pendent, but triumphant, against all odds – just like his mother once Sarathbabu decided to live up to her ing problems in the kitchen. dreamed years ago. expectations and studied hard. He bagged admission on his own merit In 2006, he decided to put his - Vinita Bhatia at BITS-Pilani for a Chemical En- knowledge and experience to use gineering degree. He then worked and started Food King Catering at Polaris Software for three years, Service in Ahmedabad with a capital of just INR before completing his MBA from the Indian Institute of Management 2000 and three What I learnt in Ahmedabad (IIM-A). employees. His first from my Mother client was a software company where he Starting on his Own At IIM-A, Sarathbabu’s peers, who supplied tea, coffee 1) Never give up and snacks. Later, he were mostly from upper middle 2) Have faith in yourself got similar contracts class families, often spoke about 3) Work hard and the results will show from IIM-A, enbeing entrepreneurs. Having sold 4) Try to help others sold idlis on the pavements of abling him to set up 5) Stay true to your values Chennai as a young kid, Sarathbabu his own kitchen. The the job with the Tamil Nadu government earning INR 30 a month. She believed that if her children studied they would land decent jobs and their days of impoverishment would come to an end.

CaLDRON Magazine May 2014

To Mother with Love

Her face was the first you beheld when you opened your eyes to the world. Hers was the hand that fed you morsels lovingly. She spent her days thinking up different ways to get you to eat a nutritious meal, often gulping down her dinner in a hurry to care for you.

In anticipation of Motherâ&#x20AC;&#x2122;s Day, we pay a culinary tribute to mothers everywhere who relentlessly and tirelessly care for their children, come rain or sun. We have prepared an entire menu so that you can cook a delicious feast for your mother â&#x20AC;&#x201C; as a small gesture of gratitude for the long hours she put in to care for you.

CaLDRON Magazine May 2014

RECIPE CORNER - MOTHER'S DAY

BREAKFAST / What can be a better start to Mother’s Day than surprising your mother with a lavish

breakfast in bed? Take her a breakfast tray with some of these tarts and waffles along with a rose and watch her face light up with happiness.

Berry Breakfast Tart

Preparation time: 20 minutes ◉ Cooking time: 20 minutes ◉ Serves: 2

Ingredients: For Dough • 2 cups refined flour, extra for dusting • ¾ cup butter, extra for greasing • 2 tbsp powdered sugar

• 1 tsp baking soda For Filling • 3 tbsp strawberry jam • 3 - 3 ½ tbsp muesli

For Berry Filling • 5 – 6 strawberries • 1 tsp honey • ½ cup blueberries • 2tsp powdered sugar

For Garnish • Powdered sugar, for dusting • Hung curd, as required • 1 sprig fresh mint leaves

Method: 1. To prepare dough take refined flour, butter, powdered sugar, baking soda and water in a bowl. Knead it into a soft dough and let it rest for 10 minutes. 2. Dust refined flour on the work surface. Roll out a thin roti and cut it into round shape with a cookie cutter. 3. To prepare filling, mix strawberry jam and muesli in a bowl. 4. Preheat oven at 180°Celsius. 5. Grease the tart mould with butter and dust refined flour over it. Place the prepared round roti on the tart mould and cut off the protruding edges with the help of a knife. Prick the dough lightly with a fork and pour the prepared filling on this. 6. Bake the tarts in the preheated oven for 12 to 15 minutes. 7. To prepare the berry topping, chop the strawberries. In a pan, add honey, strawberries, blueberries, powdered sugar, and water and mix well. 8. Once the tart is baked, remove it from the mould and place it on the nice plate. Top it with the berry topping. 9. Dust powdered sugar and garnish with hung curd, berries and mint sprig.

CaLDRON Magazine May 2014

Pesaruttu Waffle

Ingredients: • 1 cup green gram • ½ cup rice

Preparation time: 20 minutes ◉ Cooking time: 20 minutes ◉ Serves: 2 • 2 green chilies, chopped • 1 tsp cumin seeds

• 1 tsp onion, chopped • 1 inch ginger

• Salt, to taste • 1 tsp oil

Method: 1. Soak the green gram and rice for six hours. Drain water. 2. Grind the soaked green gram and rice with green chilies, cumin seeds, onion, ginger and salt, adding water little by little till it gets a thin consistency for the dosa batter. 3. Heat a nonstick pan. 4. Pour a small cup of dosa batter in the middle a waffle iron and spread it lightly. 5. Serve it hot with coconut chutney.

CaLDRON Magazine May 2014

RECIPE CORNER - MOTHER'S DAY

LUNCH / Give your Mom a break from slaving in the kitchen and create this nice brunch for her instead,

with these light and nutritious dishes. Then you can treat her to a spa session, a movie she wants to watch or even a bout of retail therapy.

Grilled Watermelon with Raw Mango Dressing Preparation time: 20 minutes ◉ Cooking time: 15 minutes ◉ Serves: 2

Ingredients: • 1 large watermelon wedge For Marination • 1 ½ tbsp honey • 1 tsp soya sauce • 1 tsp sesame seeds • 5 – 6 mint leaves • 1 tsp red chilli powder • Salt, to taste

For Paneer Tikki • 2 - 3 tbsp paneer, grated • 1 tsp coriander, chopped • 1 ½ tsp tomatoes, chopped • Salt, to taste • Crushed black pepper, to taste • 1 ½ tbsp oil For Dressing • 4 raw mangoes, boiled

• 2 tbsp spring onion, chopped • Crushed black pepper, to taste • Salt, to taste • 1 tbsp oil • 1 ½ tsp honey • 1 tsp sesame seeds For Garnish • 2 papad • 8 – 10 radish leaves • A pinch red chilli powder

Method: 1. Mix honey, soya sauce, sesame seeds, mint leaves, red chilli powder and salt in a bowl. Apply this marinade to the watermelon wedge. 2. To prepare the paneer tikkis, mix all the ingredients well. Make small balls of this mixture and flatten them to resemble tikkis. 3. For the dressing, blend all ingredients, except sesame seeds, in a food processor till smooth. Add sesame seeds in the mixture. 4. Grill the marinated watermelon on a grill pan on all the sides. 5. Heat oil in a pan, and cook the paneer tikkis on low heat. 6. Roast the papads and make cones out of it. 7. Put radish leaves in a serving bowl and add the dressing. Mix well. Put this mixture in the papad cones. 8. Place the grilled watermelon on a rectangular plate. Place paneer tikki on top of the watermelon and the papad cones beside it. Sprinkle some red chilli powder for garnish.

CaLDRON Magazine May 2014

Falafel

Ingredients: • 1 cup chickpeas, boiled • 1 cup chickpeas, soaked • 2 tsp sesame seeds • 1 tbsp onions, chopped • 1 tsp garlic, chopped

Preparation time: 15 minutes ◉ Cooking time: 10 minutes ◉ Serves: 2 • • • • •

1 tsp green chilli, chopped Salt, to taste 1 ½ tsp red chilli powder ½ tsp cumin powder 1 tbsp coriander, chopped

• Oil, to fry For sauce • ½ cup tahini paste • Juice of ½ lemon

• 1 tsp red chilli powder For garnish • Sugar cooked plums • Dill leaves

Method: 1. In a blender, blend soaked chickpeas and boiled chickpeas and then take it out in a bowl. 2. Now add and mix sesame seeds, chopped onions, chopped garlic, chopped green chillis, salt, red chilli powder, cumin seeds and chopped coriander leaves. Make tikkis out of this mixture. 3. Heat the oil and fry the tikkis. Place them on a tissue paper to drain the excess oil. 4. To prepare the sauce, take tahini paste, squeeze a lemon and mix it with red chilli powder. 5. Now put the prepared sauce on the plate with the fried tikki and sugar cooked plum. 6. Drizzle the dish with the plum sauce and garnish it with dill leaves.

CaLDRON Magazine May 2014

RECIPE CORNER - MOTHER'S DAY

TEA TIME / After you have spent the afternoon bonding with your mom, pep her up with some teatime

snacks.

Sweet Coconut Samosa

Preparation time: 20 minutes ◉ Cooking time: 10 minutes ◉ Serves: 2

Ingredients: • Samosa Patti: 4 nos. • Refined Flour & Water Batter : as required • Oil: 2 tbsp, to grease

For Filling • Condensed Milk: ½ cup • Desiccated Coconut: ½ cup • Nutmeg Powder: a pinch • Cinnamon Powder: a pinch • Brown Sugar: 1 tbsp • Cashew nuts: 1 tbsp

• Yellow Raisins: 1 tbsp For Garnish • Powdered Sugar: as required • Pistachio Soft: 1 - 2 tsp • Gulkand: as required • Mint Leaves: as required

Method: 1. To prepare filling, mix condensed milk, desiccated coconut, nutmeg powder, cinnamon powder and brown sugar in a bowl. 2. Finely chop cashew nuts, yellow raisins and add it to the bowl. 3. Add the filling to the samosa pattis, roll them and prepare samosas. 4. Apply refined flour and water to the edges of the rolls and seal it. 5. Preheat oven to 180° Celsius. 6. Grease a baking tray lightly with oil. 7. Place the coconut samosas and bake in preheated oven for 8 to 10 minutes. 8. Remove from oven and arrange on a plate. Garnish with powdered sugar, pistachios, gulkand and mint leaves.

CaLDRON Magazine May 2014

Honey Sweet Potato Cookies

Ingredients: Butter mixture • ½ cup butter • 1 egg • 2 tbsp honey

Preparation time: 20 minutes ◉ Cooking time: 10 minutes ◉ Serves: 2 Dry mixture • ½ cup flour • ¼ cup mashed sweet potato • 1 tsp cinnamon powder

• • • •

1tsp nutmeg 1tsp baking powder ½ cup raisins, chopped ½ cup pecan, chopped

Garnish • Icing sugar

Method: 1. Whisk the butter with an electric whisk. Add egg to the butter and whisk it further. Add honey to make a creamed mixture. 2. In a bowl, take flour, mashed sweet potatoes, cinnamon powder, ground nutmeg, baking powder, raisins and pecans and mix it well. 3. Blend the creamed mixture with the sifted dry ingredient mixtures and refrigerate for 30 minutes. 4. Preheat oven to 180° Celsius. 5. Take a baking tray, dust flour on it. Take the cooled mixture out of the refrigerator and make cookie balls of it. Place it on the baking tray and bake in preheated oven for 12 to 15 minutes. 6. Remove the cookies and cool. Dust them with icing sugar.

CaLDRON Magazine May 2014

RECIPE CORNER - MOTHER'S DAY

DINNER / End this special day with a special dinner for the special lady. Give some evergreen dishes an unconventional twist.

Vegetarian Haleem

Preparation time: 10 minutes ◉ Cooking time: 15 minutes ◉ Serves: 2

Ingredients: • 2 tbsp oil • 2 tbsp ghee • 2 onions, chopped fine • 1 tbsp garlic, chopped fine • 1 tsp turmeric powder • ½ tsp red chili powder • 1 tsp coriander powder • 1 tsp cumin powder

• • • • • • • •

½ tsp cinnamon powder 1 cup soya nuggets, soaked and ground 2 ½ tbsp broken wheat, soaked ½ cup barley, soaked 1 cup curd 3 tbsp almond powder A pinch clove powder 2 tsp Kashmiri chilli powder

• 2 tbsp mint leaves, chopped • 2 tbsp coriander leaves, chopped • Juice of 1 lemon. For Garnish • 2 tbsp fried onions • 1 sprig coriander leaves, chopped

Method: 1. Heat oil and ghee in a pan. Saute onions till golden brown. 2. Add garlic, onions, turmeric powder, red chili powder, coriander powder, cumin powder, cinnamon powder and mix well. 3. Now add soya nuggets, broken wheat and barley. Cover the pan and let it cook. 4. Once cooked, remove the lid of the pan. Add curd, almond powder, clove powder, Kashmiri chilli powder, mint, coriander, lemon juice and mix well. 5. Place Haleem in a bowl. 6. Garnish with fried onions and coriander leaves.

CaLDRON Magazine May 2014

Basmati Rice Croquettes

Preparation time: 15 minutes ◉ Cooking time: 10-15 minutes ◉ Serves: 2

Ingredients: For Rice Mixture • 1 cup basmati rice, boiled • 2 tbsp sweet corn kernels, boiled • 2 tbsp coriander leaves, chopped • 1 tsp green chillies, chopped • 1 ½ tbsp onions, chopped • Salt , to taste • 1 tsp cumin powder, roasted

• • • •

1 tsp red chilli powder 2 tbsp grated cheese 2 tbsp paneer, grated 2 tbsp bread crumbs

For Sauce • ½ cup tomatoes, chopped • 2 tbsp onions, chopped • 1 ½ tbsp coriander leaves, chopped • 1 tsp green chillies, chopped

• • • • • •

1 tsp garlic, chopped 1 tbsp orange zest 1 tbsp sugar 4 – 5 black olives Juice of 1 lemon juice Salt and crushed black pepper, to taste

For Batter • ½ cup refined flour • Salt and crushed black pepper, to taste

• 1 tsp red chilli powder • Refined flour, to dust • Bread crumbs, to coat the croquettes • Oil, for frying For Garnish • 2 – 3 lettuce leaves • Some black olives

Method: 1. Mash boiled rice in a bowl. Add the corn kernels, coriander leaves, green chillies, onions, salt, cumin powder, red chilli powder, grated cheese, paneer, breadcrumbs and mix well. Make small balls of this mixture. Dust with refined flour. 2. To prepare salsa sauce, mix tomatoes, onions, coriander, green chillies, garlic, orange zest and sugar in bowl. Chop black olives and add to the mixture. Add lemon juice, salt and crushed black pepper and keep it aside. 3. In a bowl add refined flour, salt, crushed black pepper and red chilli powder with enough water to prepare the batter. 4. Put the prepared balls in the batter and coat them with breadcrumbs. 5. Deep-fry the prepared croquettes in hot oil until golden brown and drain the excess oil on a tissue paper. 6. For garnish, trim the lettuce leaves and place them on the side of a serving plate. Skewer the croquettes with black olives and arrange on the plate. 7. Drizzle some salsa sauce or serve it on the side. Serve warm.

CaLDRON Magazine May 2014

KNOW YOUR FOOD

Flour Power With a term like â&#x20AC;&#x2DC;all-purposeâ&#x20AC;&#x2122;, is it any wonder that most home bakers have stuck to only one type of flour? They are so comfortable with it that they do not explore other varieties. Sometimes this reluctance stems from ignorance about the usage and nutritional value of different flours, sometimes because they do not know where to get them.

CaLDRON Magazine May 2014

KNOW YOUR FOOD

hile cooking, it is easy to stick to one kind of flour, which more often than not is refined flour. However, purists call refined flour ‘The White Devil’ since it lacks fiber and wheat germ and is devoid of Vitamin B. 93% of wheat’s fiber, 25% of the original protein content and almost 20 other essential nutrients are lost when wheat is bleached to make refined flour.

nutrient that helps tone our muscles why you can’t substitute wheat flour and lose weight. Soy flour provides with another flour, as long as you more than twice the amount of pro- follow some ground rules. tein than all-purpose flour. While choosing the flour, read the Want to bake a moist and rich-tast- label carefully. It could contain ing cake? Try almond meal. It is ingredients that are unsuitable for much lower in carbohydrate than your body type or could trigger most flours. a food allergy. Also, smell special grade flours and toss any with a And if gluten intolerance keeps you rancid smell straight into the dustfrom enjoying most baked goods, bin. there are flours for that, too. Bake your next tray of cookies with a glu- Once you have selected a particular Additionally chemicals and minten-free baking mix like maize or type of flour, measure it out careerals are used to make extra-forarrowroot. The options are endless! fully. A basic rule while using any tified all-purpose flour, making it flour is to fluff it up in a measuring unhealthier. A human body conSubstituting Flours cup, and cut the excess off using a verts processed flours into glucose, Most whole grains, nuts and beans knife, without tapping or pressing raising insulin levels, one reason can be ground into flour, but are the same. This will help make the nutritionists blame bread products not always interchangeable. Each flour lighter. for elevated sugar levels, fatigue, has its characteristic flavor, gluten weight gain and cravings. content and nutrition-character. While experimenting with alternaTheir applications, especially while tive flour for the first time, always So why limit yourself to plain ‘ole baking, may also differ and yield break the recipe down to smaller all purpose flour, especially when different outcomes. units. This will just save you from there are so many healthier alternabaking crumbly cookies, rocktives to try out? Take the instance of Wheat is popular because of its hard muffins and bitter breads. Of white bean flour that has 32 gm of gluten content, which binds it easily course, if a credible source has testfiber in every cup. without crumbling. It is easily avail- ed the recipe with the same flour able; one can buy it in the packaged you are using, follow it blindly. In And this is just fiber we are talking form or get it freshly ground at such cases, the ratios and proporabout. Think protein, the magic flourmills. But there is no reason tions are pre-mastered.

A Baker's Secrets • You may wish to use a smaller bake pan when using • While baking, sieve the flour at least two or three times to incorporate air into it. non-self-raising flours like almond meal or other nut• For better crumb structure in cakes and breads, add a based flours. little bit of wheat gluten to alternative flours. • Using a cooling rack is imperative to avoid a doughy • To lighten your baked products, add 1 tsp of baking baked bottom in case of sponges or breads. • While using multiple flours, always combine them in powder per cup of flour. • While making pancakes, waffles and pan breads, add a a separate bowl before adding them to the recipe to healthy fat to recipes to keep the final baked product avoid over-mixing or concentration. light. • After combining all ingredients, allow the batter to sit for at least 10 minutes for the flour to absorb the liquid. CaLDRON Magazine May 2014

KNOW YOUR FOOD

Multigrain Streusel with Yoghurt Mousse and Fresh Fruits Why skip desserts just because you want to go healthy? Make this combination of chilled honey yoghurt mousse served on warm multigrain streusel and fresh fruits. Your tastebuds need not compromise to keep your waistline trim.

Ingredients: For yoghurt mousse • 100 ml water • 5 gm gelatin, soaked in 2 tbsp chilled water • 200 gm fresh yoghurt

• 50 ml honey • 100 ml whipping cream For multigrain streusel • 60 gm brown sugar

• 60 gm multigrain flour • 45 gm almond powder • A pinch of cinnamon powder • 30 gm chilled salted butter

Method: For yoghurt mousse 1. Pour 2 tablespoons water into small bowl. Sprinkle gelatin; let stand 10 minutes. Bring remaining 1/2 cup water to simmer in small saucepan. Pour hot water over gelatin; stir to dissolve. Cool slightly. 2. Place labneh in medium mixing bowl; sift powdered sugar over. Whisk to blend. 3. Once gelatin has cooled to tepid, pour into yogurt mixture; whisk until blended. Continue to whisk another 2 minutes. 4. Beat cream to peaks in separate bowl. Add to yogurt mixture in 2 additions. Divide among 6 custard cups. Cover and chill until set, 6 hours or overnight. 5. Simmer the water and pour over soaked gelatin. Stir to dissolve and keep aside. 6. Whisk honey and yoghurt together in a bowl. Pour in gelatin mixture. 7. With a food processor or electric hand blender, beat whipping cream to soft peaks and fold into the mixture. 8. Set into a clean bowl for 5-6 hours.

For garnish • Your choice of fresh fruits, chopped

Chef 's Suggestion: You can store the streusel in an airtight container and use it to top ice cream or muffins.

For multigrain streusel 9. Pre-heat oven at 180°C. Line a baking sheet with butter paper. 10. In a bowl, mix all ingredients and rub with fingertips to form a coarse mixture. Do not knead the mixture or it will not get the necessary crumbly texture. 11. Transfer this onto the lined baking tray and bake for 8-10 minutes or until golden brown. Assembling the dish 12. Spoon a mixture of warm multigrain streusel in a glass. 13. Scoop a dollop of yoghurt mousse over 14. Top with the chopped fruits. 15. Drizzle the dish with the plum sauce and garnish it with dill leaves. 46

Photo by Michael Swamy CaLDRON Magazine May 2014

KNOW YOUR FOOD Using Whole Grain Flours Baking can be fun, but it can also turn into a daunting affair, especially when experimental baking. Questions about selecting the right kind of flour, its reaction with baking agents, its nutrient value and how it will lend itself to a recipe, etc., will swirl around confusingly. To build your confidence in experimental baking, try using whole grain flours. Not only are they a healthier option, you will also experience better results. Always refrigerate whole grain flours in airtight containers to

increase shelf life. If you store them with other ingredients, there is a chance they will turn rancid or get infested. Remember to get the flour to room temperature before using it. You can easily use these flours for various cooking aspects, for instance breading meat. When coating meat with flour, residual moisture is absorbed, resulting in crisper baked/fried meat. Flour can also be used to thicken sauces or bake wholesome bread among many other purposes that prove just how integral flour is to our lives.

According to various studies, eating whole grains instead of refined grains lowers the risk of many chronic diseases, while adding wholesome flavor to the dish as compared to simpler flour with a singular texture. So what are you waiting for? Go on and explore the world of whole grain and other types of flour. - Varun Inamdar Recipes courtesy Chef Varun Inamdar

Ragi Quesadilla with Paneer Khurchan

This is a healthier and quicker version of the classic Mexican delicacy. While the cottage cheese khurchan is my favourite, you can make the filling from anything. You can even include the previous night’s leftover, transformed and presented in a glam role for breakfast!

Ingredients: For Ragi Quesadilla • 500 gm Ragi flour • 200 ml water • Salt, to taste

For Paneer Khurchan • 100 gm bell peppers, diced • 100 gm paneer, diced • Salt, to taste

Method: For Ragi Quesadilla 1. Knead a medium-soft dough using ragi flour, water and salt. 1. Cover with a clean, damp kitchen napkin for an hour. 2. Divide the dough into lemon sized balls. 3. Roll them into thin discs using a rolling pin. Use some extra flour for dry dusting, as required. 4. On an iron skillet, half cook the bread disc on both sides. Remove when semidone and continue the same with the rest of the dough. Cover these semicooked bread discs with a dry cloth and keep aside. For Paneer Khurchan 5. In a pan, heat oil. 6. Saute bell peppers, and stir in cottage cheese cubes, on high flame. 7. Add in remaining ingredients and stir till the peppers still have a crisp bite to them. 8. Switch the flame off and cool the mixture CaLDRON Magazine May 2014

• ½ tsp dry mango powder (amchur) • ½ tsp chilly powder • ½ tsp coriander powder

• ½ tsp turmeric • 1 tbsp refined vegetable oil

Assembling the quesadilla 9. Lay one quesadilla on the pan and spoon the filling, in a single layer, only on half of it. 10. Cover the filling, by folding the other part of the bread and lightly press to form a semi circular sandwich 11. Let the quesadilla get crisp on one side. Flip the same, for the other side to get crisp. You can use a little oil to achieve the same. However, the key to a crispy quesadilla is to use less oil in the pan, not more. Too much fat will make your quesadilla soggy, instead of crispy. 12. Slide the quesadilla to a cutting board, and serve immediately while it is warm, slice into wedges. Photo by Michael Swamy

Chef 's Suggestion: These can be sandwiched semi-cooked, refrigerated and served, crisp ‘a la minute’. For a complete meal, serve with sour cream, salsa or other dips of choice. 47

BUSINESS OF FOOD

Ready to Slide into Sliders? Sliders are the smaller, cuter and quick-to-biteand-finish miniature versions of burgers. While they are part of a menu at many restaurants, Ketan Kadam of Impresa Hospitality Management plans to build an entire food brand around sliders. Will this concept stick? Vinita Bhatia tries to find out. 48

CaLDRON Magazine May 2014

BUSINESS OF FOOD

hen McDonald’s entered India in 1996, serpentine queues formed outside its outlets as people waited patiently to be served the world-famous burgers. Back then, burgers were a novelty and people could not get enough.

et change.

Why Sliders? Sliders are often deemed miniature versions of burgers. Besides its size, another thing that sets it apart is its simplicity. Traditionally, it has a thin beef patty covered with some cheese and fried onions and placed between two buns, with minimal This situation was repeated when adorning. “A burger bun will weigh Subway sandwiches opened outaround 60 gm, while slider bun will lets in the country. Over the years, be around 20 gm,” explains Chef though, burgers and subs have a be- Ravi Syal, Consulting Chef at Slidcome commonplace meal-on-the- ers. The buns are also plain, sans go. So, what could be the next big the sesame seeds that fleck burger revolution involving fast-food that buns. is not too heavy on the stomach or the wallet? It also means that one can finish off a slider easily in three bites, which According to Ketan Kadam of is why many other restaurants have Impresa Hospitality Management, it it as part of their menu. One such will be sliders. So strong is his belief establishment is Café Sundance in in what he calls the next big wave Mumbai. Sumeet Nankani, Direcin the quick service retail (QSR) tor of Café Sundance feels it is the format, that he has created a brand perfect quick bite for eaters with called Sliders and opened his first hectic lifestyles. “One could try out outpost in Mumbai, with two more a slider platter and thereby sample to be launched by September 2014. different variants as compared to His enthusiasm has caught the eating one large burger. It is perfect fancy of founder of UTV media for a group to order half a dozen or and entertainment group, Ronnie dozen sliders and share it amongst Screwvala, who picked up a 43% themselves,” he says. stake in Ketan’s business. According to industry sources, this stake could Ketan agrees with him and believes easily be translated to INR 45 crore. that sliders will be a hit with the That can only mean that the Sliders Indian crowd, especially the urban business can’t be waved off as pock- youth. “We have priced our sliders very competitively at INR 60 to 65 each, which suits the budget of our target customers, who are youngsters and corporate professionals. As we scale our business model and open more outlets, we will drop the prices to match those offered by leading burger brands,” he adds.

Ketan Kadam of Impresa Hospitality Management, believes the next revolution will be sliders. CaLDRON Magazine May 2014

Interestingly, Sliders serves its round offering (the original slider

The first slider was created in 1921 by Americans Walt Anderson and Billy, who proceeded to set up White Castle chain of QSR across the country. Currently the company operates around 450 outlets that specialize in sliders and earlier this year, Time magazine labelled the White Castle slider to be the most influential burger of all time. So famous is this brand that it even featured in a 2004 movie title ‘Harold & Kumar Go to White Castle’ where an Asian duo have an adventurous night just to lay their hands on these sliders!

patties are square-shaped) without fries or coleslaw. One can order from four different types of fries to go alongside. The reason is simple – at INR 65 a pop, it is not viable for the establishment to serve anything else. Also, since people always like to have fries with burgers or sliders, selling it as a separate item on the menu helps push the revenues. Ketan is currently building up the business’ backend to outsource a bulk of its processes to other agencies. This way, minimal cooking is involved at the outlet, since the bread, meat and sauces will come from these agencies, and it will simply be assembled at the outlets in malls and highstreet properties. Two other initiatives on the company’s anvil are slider platters and a home-delivery service to boost this concept of food sharing. The Litmus Test Ketan is currently doing a litmus test with his flagship outlet that is located in a bustling part of Bandra close to three colleges, a major shopping mecca and adjoining McDonald’s and KFC. He believes if he can get people to try sliders at least once, which shares space with Maroosh – the Lebanese fast food brand also owned by Ketan – then it is half the battle won. 49

BUSINESS OF FOOD And looks like he might know what he is talking about. We asked Divya Anil, a student of National College located near Sliders, her opinion about Sliders. She said, “I find the prices pretty reasonable, and we collegians can order a couple of sliders amongst us and chill out in the restaurant for an hour. I would not call it value for money, but it “We want to take sliders to the street food level, so people who are sure beats having pizza, burgers tired of burgers or vada pavs have and street food when we come to college.” something else to look forward to. Besides, given the interesting ingredients that go into our sliders, Divya also suggested that the we are sure folks will be inclined to restaurant should build its beverage menu, which currently comprises a taste them at least once,” he adds.

Strawberry Milkshake and a Coffee Nutella milkshake. “Some reasonably priced coolers and mocktails would go better with sliders,” she added. Her friend Avani Shah, however, is emphatic that while she would try sliders once in a while, she did not see herself moving on from burgers and subways. Why? She feels that her fast food obsession began with McDonald’s and that is what her comfort food will always remain. Hope Ketan Kadam is listening. - Vinita Bhatia

Recipe for Sliders

Preparation time: 90 minutes ◉ Cooking time: 15 minutes ◉ Makes: 5 slider

Ingredients: • 2 tbsp mustard sauce • 3 tbsp BBQ sauce • Salt, to taste • Black pepper, to taste

• ½ large onion, sliced into medium thick rings • 250 gm prime beef undercut, thinly sliced

• 1 tbsp butter, melted • 141 gm cheddar cheese, grated • 5 slider buns

• 10 pcs sliced gherkins (small)

Method: 1. In a mixing bowl, combine salt, pepper, mustard and BBQ sauce. 2. Toss the steak slivers in this seasoning 3. Cover the bowl with a cling film and refrigerate for an hour. 4. Slice the slider buns in half. Butter the insides of the buns. 5. Heat butter in a skillet. Cook the marinated steak pieces in it until it is well done. Set aside. 6. In the same pan, fry the onions till they are brown and tender. 7. Place the steak slices on top of the onions and add grated cheddar on top of the steak. Once the cheese starts bubbling and melting lift the onion slices, steak and cheese off the pan. 8. Distribute the onions, steak and cheese on the lower part of the buns. Top it with some gherkins. 9. Cover these with the topside of the buns and grill it for a couple of minutes before serving. Recipe courtesy: Chef Ravi Syal Images courtesy: Desha Gehi

Chef 's Suggestion: If you do not have cheddar cheese, you can also use processed cheese slices.

CaLDRON Magazine May 2014

QUICK TIPS

Snack It Right

It is teatime and you are in a rush. Do you reach out for that pack of ready-to-cook potato wedges in the refrigerator to quickly prepare a snack for the family? This is a common occurrence in most Indian homes these days. So stop feeling guilty about not cooking a more wholesome snack from scratch. Instead, follow these tips to give your ready-to-cook food a healthier twist.

id-day snacks are often perceived as calorie bombs and an expendable part of our eating patterns. But that is not true. While having a salad or biting into a fruit is definitely preferable to having baked or packaged products, there is no reason why one should not have processed food. After all, pre-packed food offers convenience for many busy people, especially during summer vacations. What better way to bond with the young ones than over a platter of ready-tocool snacks? Tushar Chandel, Chef, McCain Foods Kitchen, the world's largest producer of french fries and potato specialties, shares some tips on how to snack on their ready-to-cook food in a healthier fashion. 1. Start by making a menu for the week. That way you know exactly what snack you will prepare daily. On alternate days, include fresh fruits, vegetable-filled wraps as well as ready-to-cook food in this menu to keep things healthy. 2. Choose an oil with a high smoke

CaLDRON Magazine May 2014

point. Canola, sunflower and rice bran oils are considered good as they can be heated to high temperatures without burning. 3. The secret to a perfect fried snack is a frying pan with a thick base. Choosing a thick base frying pan ensures that the oil you use is heated slowly and evenly. 4. Use tissue paper to absorb all extra moisture content from your snacks, prior to submerging in hot oil. This will prevent oil splattering. 5. It is always advisable to add salt only after you have fried your snacks. Salt has high water content and sprinkling it while frying snacks could lead to oil splattering. Also, when you add

salt after removing from the hot oil, chances of salt sticking on your snacks increases. 6. To ensure that your snacks are evenly cooked and crispy, fry in batches. The lesser you fry in one go, the more evenly they will turn out. As much as we would like our family to eat healthy foods, once in a while it helps to give in to their tastebuds and serve up ready-tocook food as well. The key is using moderation in everything â&#x20AC;&#x201C; be it making a healthy salad or deep fried French fries. - Team CaLDRON 51

FOOD FAD

Bringing it Together

Any innovation evokes mixed responses. But when the response is more negative than positive, the promoting company might want to rethink the product a little.

Led largely by the very funny Anirudh Sharma, we rode the Pizza Hut bus along the ‘HutKay Safari’ and tried Fruit Sandwiches from Chandni Chowk, Tandoori Momos from Satya Niketan and Chocolate Paan from Connaught Place before landing up at the Pizza Hut outlet at the Priya Complex, Basant Lok, where we sampled the actual product.

My introduction to their latest product innovation, the Birizza, started as a bus ride from central Delhi to Old Delhi, through Satya Niketan and then back to Central Delhi, eating stuff on the way. The plan was to introduce a few of us, the talented Rekha Kakkar included, to some ‘HutKay’ (different) food before showing off their own ‘HutKay’ product.

Is All Innovation Good? Birizza is essentially a flat bowl with about an inch of rice in it, topped with a thin, mildly bready (nowhere as thick as shown in the product promos, which is a good thing) flatbread made using pizza dough, sprinkled with a taste enhancer, accompanied by a bowl of sauce/gravy quite similar to Makhani gravy. Now, innovations are a good thing and must happen regardless. Birizza, as an idea is an interesting one. But, the idea of having two carbohydrates on the same platter don’t make sense to me. Something like most pasta platters being presented

‘Cause if it really brings us all together Well I’d say that settles all arguments of difference Surviving just by questioning Well can you imagine if we all started demanding?’

- Rice and Bread, 2003

restaurant that innovates, instead of resting its pudgy behind on past laurels, soon earns a place in most people’s hearts, as Pizza Hut has in mine. Long a fan of their pizza crusts, that I find so much more edible than any other chain crust, the gradual expansion of their menu beyond pizzas and related accessories came as a welcome move.

Birizza is essentially a flat bowl with about an inch of rice in it, topped with a thin, mildly bready (nowhere as thick as shown in the product promos, which is a good thing) flatbread made using pizza dough, sprinkled with a taste enhancer, accompanied by a bowl of sauce/gravy quite similar to Makhani gravy.

CaLDRON Magazine May 2014

FOOD FAD

with a chunk of garlic bread. On the other hand, Burritos are routinely stuffed with rice and beans and we don’t see anyone complaining. But let me talk about the Birizza from Pizza Hut. The rice didn’t taste like any biryani I’ve eaten; it was much closer to a pulao perhaps. Then again, many recipes for the famous biryani exist.

What People have to Say One man’s poison is another man’s foie gras. So, setting aside my own opinions about Birizza, I decided to request opinions from various people about this new offering from Pizza Hut. The closest to a positive came from Shikha Arya from Bangalore who said she “tried and found it okay”, but added that her husband was disappointed. Anuj Bhandari from New Delhi termed the Birizza one of the most disappointing dishes in his experience. Divya Mahesh Gulati and Anu Sethi Anand both termed it “disappointing”.

The good thing about the Birizza is the comfort factor in eating a roti with rice and gravy, somewhat akin to eating leftovers or buffets at Punjabi weddings. The beginning price point (INR 99) is a good one, which to my mind makes hygienic food available at an affordable price. Renu Sharma from Mumbai summed it up for others saying, “It CaLDRON Magazine May 2014

had neither the pleasure of a Pizza nor a Biryani”. Shoumi Datta from Allahabad and her husband found the Birizza confusing. Mumbai’s Debi Sen Gupta said that the first time she heard about “an absurdity” called Birizza, she “was wondering whether it was an April’s Fool joke”. The common thread among the complaints is the taste of the rice, which Pizza Hut might want to look into, to transform an otherwise innovative product that might still go ahead and catch the fancy of the QSR loving public. - Sid Khullar 53

EVENTS - NATIONAL

Some Fine tuning Required? Explaining OOTB’s idea of holding a wine bazaar, the restaurant’s Sales and Marketing Manager, Sidharth Jain said, “We hold many wine-related events, but we wanted to have an event where guests could savor the wine brands that are part of our Since wine goes best with some nib- menu. Often people feel intimibles, Fortune Gourmet Specialties dated with the thought of ordering set up a stall displaying its cooked wine, so we thought let’s have an event where they can try different meat preparations and cheese varieties. There was also a live jazz types of wine from various brands For Rs 500 per person, guests could music performance, so people to and realize it’s just a fun drink to sip unwind while sipping on the wine. on.” Happy with the response, he taste unlimited quantity of 27 varieties of Indian and international says that his restaurant might ine tasting evenings are either classy affairs where wine aficionados discuss various bouquets with aplomb or a raucous party where people come with a singular mandate – get drunk. When Out Of The Blue (OOTB) in Mumbai held a wine bazaar on 30th April, 2014, we wondered which of these two categories would their event fall under.

wines from five companies – The Wine Kart, Revelio, Grover Zampa, Berkmann and York. Each brand also had designated slots from 4pm onwards where visitors could participate in tasting sessions and learn more about their wines.

CaLDRON Magazine May 2014

EVENTS - NATIONAL

An Evening Dedicated to Wine Want to slake your thirst for wine, but don’t want to pay through your nose? Then the wine bazaar at Out Of The Blue was the place to be. After all, if you could taste 27 wines varieties from five companies at Rs 500 per head, it was definitely a sweet deal! organize wine bazaar every quarter. Not all stall owners shared his optimism. One representative expected at least 300 people to be at the event and was disappointed that only 150 odd people turned up. Another mentioned that the quality of crowd was not the ones who would really appreciate their wines, but had come to have as much wine as they could. “After all, if you can enjoy unlimited wine at Rs 500, it beats shelling out Rs 1,500 at a nightclub,” he lamented, whilst CaLDRON Magazine May 2014

pouring another glass of Shiraz Rosé to a guest who simply asked where he could get the free wine! He was grateful that some folks at least bought a couple of his wine bottles. He hoped the next wine bazaar would have more serious folks with a rudimentary knowledge about wine. - Vinita Bhatia

NOSTALGIA

The Everlasting Charm of

Kayani Bakery

When a bakery features in the must-visit list of a city, you know it has achieved iconic status. When day after day, a serpentine queue of customers forms outside its doors, you know this place deserves that status. followed by sips of tea, a mélange of flavors burst in my mouth, resulting in a beautiful jugalbandi of taste and gluttony. The fact that a humble biscuit can evoke so many happy feelings is simply legendary. What a wonderful way to start your day!

hot cup of tea by my side, with the crisp folds of my morning newspaper in one hand, I open the pack of Shrewsbury biscuits and immediately a buttery whiff fills the morning air. However, mind you, not any brand of Shrewsbury biscuit can summon this magic. Only those that come from the ovens of Kayani Bakery in Pune can beckon this enchantment. As I bite into one scrumptious Shrewsbury biscuit after another,

Then and Now Few know that the famous Kayani Bakery has been in existence for almost 60 years. Even fewer know that this iconic bakery started out on the dance floor of an Italian restaurant. Back then, the only other establishment near Kayani Bakery was the Victory Theater across the street. The rest of the area was forestland.

DID YOU KNOW? Kayani Bakery bakes close to 240 kg of Shrewsbury Biscuits every single day, and these are sold within the first few hours of the establishment opening its shutters! today the bakery remains a family-run enterprise. Today, Kayani Bakery enjoys an iconic stature among all things Pune. In fact, visitors to the city are often commanded by their kith and kin to bring back packs of the biscuits from this bakery – that is the kind of recall it commands.

Day In, Day Out It was in 1955 that Kayani’s found- So what is it about this small, nondescript-looking bakery that evokes ers – brothers Khodayar, Hormazdiar and Rustom Kayani – de- such passion in its customers? Well, cided to open the doors of Kayani for starters, the taste of the biscuits Bakery to customers. Interestingly, and cakes from the bakery has not generations of these first customers changed over the past six decades. still visit Kayani to enjoy the Mawa Also, the prices of its products are Cake and Madeira Cake. And even still affordable to the common man. CaLDRON Magazine May 2014

NOSTALGIA

The third generation of Kayani, currently managing the enterprise, ensures that inflationary production costs do not affect the quality of their products.

and sparklingly clean. Quality and cleanliness are the most important aspects of production at Kayani Bakery, one of the owners explains. To meet with demands of the business, the factory operates 24x7 We decided to take a quick, short in shifts. A guiding principle for trip to the back of the store to them is to hand over the kitchen to understand the functioning of this the next batch of chefs in the most British Raj-era bakery. Seldom is an hygienic conditions, hence ensuring that cleanliness is not just a routine, but part of their culture. More than Biscuits Although Kayani Bakery is famous for its Shrewsbury biscuit, they also offer a variety of cakes, biscuits and savories. Just reading the menu card can get you drooling. Everything from their signature breads and buns to orange chocolate and even ginger flavoured biscuits are outsider allowed into this hallowed on offer. area to drool over all the yummy stuff being prepared to perfection. For the cake fanatic, there is Madeira, Choco Walnut and their Once there, one cannot help but oh-so-delicious Mawa cakes to feast notice that in spite of all flurry of on. The quintessential crowd favoractivity, everything is neat and tidy, ites such as the Wine cookies, Rusk DIE-HARD FANS OF KAYANI BAKERY “Excellent is an understatement when we talk about the quality of Kayani Bakery’s items. If you are in Pune, then Kayani Bakery is a must-visit place.” - Abhinanda Bhattacharya “One of the most popular bakeries in Pune, everything at Kayani Bakery is excellent. The Brazil Nut Biscuits, Ginger Biscuits, Peanut Butter Biscuits, Honey Raisin Cakes and Mawa Cakes are their specialties and I have not found them anywhere else. And their products are always fresh. One must also try their small multigrain bread for breakfast; it is really nice.” - Tanya Amin CaLDRON Magazine May 2014

Khari, Cream Rolls, and Sponge Cakes, etc. are not left out. Everyone may have their own favorites, but I’d like to indulge in my own recommendations here – Shrewsbury biscuits, followed by (in no particular order) Mawa Cake, Cream Rolls, Biscuits – ginger/coffee/peanut butter, Choco Walnut cake and cheese papdi. They even have eggless and sugar-free varieties, so that everyone can savor these goodies. The Final Word The serpentine queues outside Kayani Bakery are testimony to the fact that after so many years, the popularity of the establishment has only increased. Everyone who visits Pune wants to carry back a packet of the coveted Shrewbury biscuits. Despite its popularity, the fiercely reticent Kayani family is content with the way business is going on and do not intend to open any branches, franchises or outlets. They want to stick to managing the original iconic store. After all, as they say, you cannot replicate legends, you can only nurture the one you are lucky to have. - Shreenivas Gadewar

Photos of Shrewsbury biscuits and Mawa Cake by Salma Navin.

The Evolution of

GIN

It was once promoted by royalty. Soon, it became the embodiment of misery when people started distilling it with suspicious ingredients, including turpentine and sulphuric acid. Later, it was reborn as a classy drink â&#x20AC;&#x201C; one that even James Bond liked to flaunt. That is the tumultuous story of gin â&#x20AC;&#x201C; a drink for every season and reason.

CaLDRON Magazine May 2014

SPIRIT-UAL

id you know that that gin is the most preferred alcohol when it comes to mixing cocktails? Did you also know that most of the classic cocktails, be it Tom Collins, Gimlet or Singapore Sling, have gin as their main ingredient? Or that gin was used for medicinal purposes in the 17th century when doctors at the Royal Navy of Britain added it to lime cordial to prevent and cure sea sickness? I bet you did not know that gin had such a colorful and old history! Did you know that there was a time this drink came close to being banned and later its distilling and sale was regulated? Let us delve into the rise and fall and impressive revival of gin. The Origin of Gin The core of gin is juniper and this intrinsic ingredient elevated gin to the status of a medicinal drink. Juniper was considered a diuretic and the Dutch were the first to distil it in large quantities. This juniper-based spirit, called Genev-

er, became popular as a drink that could to be enjoyed socially. During the Dutch War of Independence (1567 to 1608) and the Thirty Years War (1618 to 1648), the English fought alongside the Dutch and developed a liking for this drink. In 1689, a Dutchman called William III of Orange became the King of England and wanted to stop the import of expensive French wine into the country. He therefore encouraged the English to make a version of Genever and the locals later shortened this name to gin. This early gin was of very low quality and caused a massive social problem. Anyone could brew gin, rendering it quite poisonous due to the poor ingredients added to it as flavours, including lot of sugar to mask its foul taste. According to some legends, chemicals like turpentine and sulphuric acid were also added to this spirit.

Lane’ in 1751. The shocking depiction of infanticide, starvation, madness, decay and suicide in Gin Lane compelled the government to take some action to curb this distressing situation.

‘Gin Craze’ swept London in the early 1700s and thousands of people died from drinking it. English artist William Hogarth painted the agonizing ‘Beer Street and Gin

Thanks to these laws, the quality and perception of gin changed forever. This is evident from the fact that in 1794, The Trade Directory for the City of London, Westminster and Southwark listed over 40 gin and malt distillers, with a whopping 90% of England’s gin being distilled in London.

Tim Stones discussed the nuances of gin making with Vinita Bhatia over some martinis.

Tumultous Time for Gin In 1736, the government passed the Gin Act to regulate its production. This law imposed high taxes on gin sales, forbade the sale of the spirit in quantities of less than two gallons and provisioned that one had to hold a retail licence to distil gin. This licence cost £50 annually, which was very expensive and hence only the very wealthy could afford it. They, in turn, decided that it made prudent business sense to distil a quality product and make a profit. It led to the creation of reputed gin brands and this new quality and premium-priced gin became the drink of the upper classes.

Intricacies of Gin Gin is made of a mixture of cereal grain like corn, rye, barley and wheat, and is infused with juniper. Juniper, in fact, is the main flavor of the spirit and other botanicals must be distilled with neutral alcohol in a still. Water is then added to the resulting spirit to achieve the desired alcohol by volume (ABV).

CaLDRON Magazine May 2014

To understand the distilling process better, let’s take the example of how Beefeater gin was created initially and is still made. In 1863, James Burrough, a trained pharmacist returned to London from Canada and bought a distillery, which later became the Beefeater Gin Distillery. Incidentally, this is the only major gin distillery still based in London and even today, the company distills the drink based on the secret recipe that James created. Beefeater is produced from distilled pure grain spirit and a blend of nine botanicals, which include junipers, angelica roots, angelica seeds, coriander seeds, liquorice, almonds, orris root, Spanish lemon peels and Seville orange peels. This is put in a copper pot still with little water and very pure neutral alcohol along with the botanicals. It is then left in the still for 24 hours so that all the botanicals can steep into the alcohol. This process produces a full flavoured gin with much complexity. The following day the stills are turned on and the gin is distilled. Pure water is then added to this high-strength gin to reduce it to the desired strength before bottling.

Gin has been going through another revival in the last few years. In the 1950s vodka began to take over as the white spirit of choice. But today a taste for a more complex spirit combined with an interest in classic cocktails (many of which were based on gin) has led to gin becoming an exceptionally popular product again. While it is at the heart of most classy and exotic cocktails, this does not necessarily mean that one can’t enjoy gin by itself. So pour yourself some nice gin and prepare to be surprised with the burst of flavors in your mouth. - Vinita Bhatia with exclusive inputs from Tim Stones, Global Brand Ambassador-Beefeater

All gin brands use combinations of different botanicals in their product. Some use just four, while others like the Botanist use a whopping 31 flavors! Witnessing a Revival Today, gin is considered a sophisticated drink and is quite the rage on the cocktail circuit. When a suave character like James Bond is specific about his martini – which traditionally is made with gin, not vodka, and should be stirred, not shaken – the spirit does not need any other endorsement!

CaLDRON Magazine May 2014

William Hogarth’s painting ‘Beer Street and Gin Lane’ depicted the evils of consuming poor quality gin, made of suspicious ingredients.

Mango Chai Lassi cocktail Ingredients: • 50 ml Beefeater Dry Gin • 75 ml yoghurt

Serves: 1

• 50 ml mango pulp, fresh • 25 ml masala chai syrup*

• 20 ml fresh lime juice

Method: Shake all ingredients with ice and strain into an ice-filled highball glass. Garnish with a mango slice and mint sprig. *To make the masala chai syrup, add 250 ml of very strong black masala chai and 500 gm of white sugar in a saucepan. Heat it gently until sugar dissolves. Allow this syrup to cool and then store in the fridge. It will keep for approximately three weeks.

CaLDRON Magazine May 2014

MIX IT UP

Summer Days are

HERE AGAIN! The heat wave is getting hotter. The mixologist at Auriga Mumbai shows how you can make the most of the seasonal fruits available at this time of the year and cool down with some refreshing cocktails.

CaLDRON Magazine May 2014

MIX IT UP

Peach Cooler

Whip up this peach cooler and while sipping on it, you can send your thanks to the mixologist at Auriga who shared this recipe. Serves: 1 Ingredients: • 60 ml Absolut Peach vodka • 45ml Peach crush • 7-8 mint leaves • 5ml lime juice • Some crushed ice • 2 orange slices, for garnish Method: 1. Pour the vodka, peach crush and lime juice in a cocktail shaker and mix well. 2. Take two chilled Collins glasses and put some crushed ice in it. 3. Pour the vodka mix over it. 4. Garnish this drink with mint leaves and an orange slice on top.

CaLDRON Magazine May 2014

MIX IT UP

Watermelon Mojito

Auriga in Mumbai shows you how to give a refreshing twist to this classic Cuban cocktail. It’s simple, easy and oh-so thirst-quenching! Serves: 2 Ingredients: • Crushed ice, as required • 8 - 10 mint leaves • 60 ml Bacardi White Rum • 5 ml watermelon syrup • 3-4 tbsp fresh watermelon, diced • 2 fresh watermelon wedges, for garnish Method: 1. Fill a cocktail shaker with ice. Add the rum, syrup, watermelon pieces and mix well. 2. Pour the drink out into two Collins glasses and garnish with fresh watermelon wedges.

CaLDRON Magazine May 2014

MIX IT UP

Summer Fruit Salsa

This summer cocktail is ideal for those who love their summer fruits and also love the aroma of Campari. Whiz this up, the Auriga way, to get a cocktail with a zing. Serves: 2 Ingredients: • 1 tbsp strawberry • 1 tbsp kiwi chunks • 4 orange slices • 4 lime slices • 4-5 fresh mint leaves, extra for garnish • 1 tsp lime juice • 40 ml Campari • 60 ml soda Method: 1. Cut the strawberry and kiwi into chops. 2. Mix all the ingredients in a blender with crushed ice and whiz for a minute. 3. Serve in chilled glasses with a couple of mint leaves as garnish.

CaLDRON Magazine May 2014

MIX IT UP

Fresh Fruit Shots

Imagine drinking a fruit cocktail and then eating what it is served in. Oh yes, you can! Preparation Time: 3 hours ◉ Serves: 1 platter of three shots Ingredients: • 6 tbsp mix fruits (watermelon, musk melon, pineapple, kiwi), cut in small chunks • 10 ml lime juice • 10 ml raspberry syrup • 10 ml strawberry crush • 3 fresh kiwis • 3 tbsp crushed ice • 4 -5 fresh mint leaves, chopped Method: 1. Mix all the syrup together. 2. Soak the chopped fruits mentioned in this syrup in a small bowl. 3. Cover it with a cling film and refrigerate it overnight. 4. Skin the fresh kiwis. Cut the fresh kiwi into half and scoop out the inner part carefully, so that it looks like a basket. 5. Once done, refrigerate the kiwi until it is chilled and it is stiff. 6. To serve, place the crushed ice in the long rectangular tray. 7. Place the kiwi on top of the ice. 8. Scoop the marinated fruits into the hollowed kiwis. 9. Garnish with mint and serve chilled.

Images courtesy Hrishikesh Thakkar

CaLDRON Magazine May 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 May 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

RECIPES

The Mango Frenzy

RAGES ON!

There is no escaping mangoes at this time of the year, and frankly who wants to escape them? This is the time to embrace the king of fruits and incorporate mangoes in every recipe possible. Here are some recipes from Grand Hyatt Goa that show you how to feature a mango dish on your menu every day of the week. Because when it comes to mangoes, there is no such thing as too much of a good thing!

CaLDRON Magazine May 2014

RECIPES

Mango Ice Tea

Chef 's Suggestion: Make a jug of this ice tea and refrigerate it. You can serve it at any time of the day, whenever you have guests.

Preparation Time: 10 minutes ◉ Serves: 2 Ingredients: • 1 tbsp crushed ice • 60 ml fresh mango, pureed • 60 ml fresh mango juice • 250 ml tea decoction • 60 ml sugar syrup • Mint sprig, for garnish Method: 1. Refrigerate a Pilsner glass to chill it. 2. Mix ice, sugar syrup, mango puree and mango juice in a cocktail shaker. 3. Pour this slowly in the chilled glass, so as it floats on sugar syrup. 4. Slowly pour the tea decoction. 5. Serve garnished with mint sprig.

CaLDRON Magazine May 2014

RECIPES Chef 's Suggestion: If you are in a rush, you can use the ready-made samosa covering available in the market.

Khatta Meetha Samosa Cooking Time: 60 minutes ◉ Serves: 6

Samosas top the list of snacks in any Indian household. Add a little dry mango papad to the potato filling and see this nibble get an entirely new character.

Ingredients: For Samosa filling • 50 ml oil • 5 gm cumin seed • 15 gm ginger, chopped • 10 gm green chilly, chopped • 200 gm potatoes, boiled and chopped • 50 gm fresh mango, chopped • 50 gm dry mango papad, chopped • 10 gm red chili powder • 5 gm turmeric powder

• 10 gm coriander powder • 4 tbsp coriander leaves, chopped • 1 ½ tbsp gm sugar • Salt, to taste • Oil, for frying For Samosa dough • 300 gm refined flour • 30 gm ghee, melted • Salt , to taste • Water, as required

Method: For Samosa filling 1. Heat oil in a pan and add cumin seeds. 2. Once they start crackling, add ginger and green chilly and sauté it. 3. Add potatoes, chilly powder, turmeric powder, coriander powder and salt. Cook it for a minute. 4. Add mango papad, fresh mango and coriander leaves and mix it well. 5. Remove from the fire and cool. For Samosa dough 6. Mix the maida with salt and ghee. Combine the mixture. 7. Slowly add water into this mixture and knead to make a pliable dough that is not too soft. 8. Divide the dough and shape into same size balls. 9. Keep aside covered with moist cloth for 15-20 minutes. 10. Take each ball and roll with the rolling pin into a thin puri, slightly elongated in shape. Take a knife and divide into two by cutting through the center. 11. Make a fold in the shape of a triangle place a stuffing inside the cone. Wet your finger with water and run it along the edges of the dough and seal to enclose the stuffing. 12. Press the ends firmly so that the filling does not come out during the deep frying process. Repeat for other samosas. 13. Heat enough oil in a kadai to fry the samosas. 14. Reduce the flame to low and slowly drop 2-3 samosa into oil and deep fry till golden brown, turning them carefully to other side so that it cooks on all side. 15. Remove onto absorbent paper and serve warm with some mint chutney.

CaLDRON Magazine May 2014

RECIPES

Mango Prawn Curry Succulent prawns are perfectly paired with the tangy mangoes in slightly sweet gravy of coconut milk. Place this dish on the dinner table and see it vanish in the blink of an eye.

Chef 's Suggestion: You can replace the grated coconut with coconut milk. Add the thick coconut milk after the prawns are done.

CaLDRON Magazine May 2014

Preparation time: 30 minutes ◉ Cooking Time: 30 minutes ◉ Serves: 4 Ingredients: • 500 gm prawn • 1 tsp chilly powder • ½ tsp turmeric powder • Salt, to taste • 1 raw mango • ½ coconut, grated • 2 onions, thinly sliced • 1.5 inch ginger, thinly sliced

• • • • • • •

2 pearl onions 4 green chilies, slit ½ tsp coriander powder 2 cups of water 1 tsp chili powder 1 tbsp coconut oil 2 sprigs curry leaves

Method: 1. Marinate prawns with ½ tsp chili powder, ¼ tsp turmeric powder and salt for 20 minutes. 2. Peel off the mango skin and slice the flesh. Use mango to its sourness. 3. Grind the grated coconut with the remainder chili powder and onions, to a very fine paste. 4. In a pan, add the sliced mango, ginger, pearl onions, green chilies, curry leaves, coriander powder, salt and remainder turmeric. Pour water and boil this gravy for about 5 – 6 minutes until smooth. 5. Now sauté the prawns and add to gravy. Cook covered until the prawns are done. 6. Add the ground coconut and a few curry leaves. Cook for 3 to 4 minutes at medium-low heat until the raw taste of coconut is gone. Check for salt and switch off. 7. Heat oil in a pan and add sliced pearl onions. Brown them and add the remainder curry leaves. 8. Stir for a few seconds and pour this over the prepared prawn curry. Cover the pan with its lid and keep aside for at least 15 minutes for the flavors to set.

RECIPES

Mango Lassi

Technically, a lassi is a cooling drink. However, add some luscious mangoes puree to it and it magically metamorphoses into a dessert. Don’t you just admire the versatility of mangoes?

Preparation Time: 15 minutes ◉ Serves: 4 Ingredients: • 1 fresh mango • 1 and half cup mango yoghurt • 120 ml mango puree • 45 ml sugar syrup

• 100 ml milk • 6 ice cubes • Mango wedges, for garnish

Method: 1. Blend all the ingredients along with 6 cubes of ice. 2. Serve in highball glasses, and garnish with a mango wedges.

Chef 's Suggestion: You can skip the sugar syrup, if you do not want the lassi to be too sweet.

CaLDRON Magazine May 2014

After months of nurturing its 12 mango trees, Grand Hyatt Goa made way for the versatile fruit made at Confeitaria and Chulha, its two restaurants. Between 23rd April to 31st May, 2014, guests can pick from various mango delicacies at Confeitaria from 8AM to 8PM, or enjoy a special set menu at Chulha from 7PM to 11PM, during this Mango Mania food festival. CaLDRON Magazine May 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. Whenever I make Sabudana Khichdi it always gets sticky. For how many hours should I soak the sabudana? Which is the right type of sabudana for the khichdi â&#x20AC;&#x201C; the big ones or the smaller variety? Shreya Naik, Mumbai

Chef Indrajit Saha, the Executive Chef of Sofitel Mumbai BKC, has over 16 years in the hospitality industry. After completing his graduation from IHM Kolkata, this zealous culinary enthusiast further persued his post-graduation from Oberoi School of Learning and Development in Kitchen Management. He then gathered experience working with leading hospitality chains in Thailand and Seychelles. Associated with Sofitel Krabi Phokeethra Golf and Spa Resort Hotel since 2012, he passionately believes in giving his gourmet connoisseurs a reason to return to the establishment. 74

Chef Indrajit Saha: Making Mishti Doi is quite simple. Boil 1 liter milk and reduce it to 3/4th of its quantity. Let it cool a little. Add 250 gm sugar, 50 gm yogurt and a little cardamom powder to this milk. Set in the bowl and cover it with muslin or cotton cloth. Let it set overnight. Chef Indrajit Saha: Use the smaller Your Mishti Doi will be ready the variety while making khichdi; your next morning. dish will turn out better. Soak it for a hour and then proceed to make I have some leftover fenugreek the khichdi and use enough oil to leaves. I am done with making avoid the grains sticking to each theplas with these leaves. Now I other. am planning to use the methi to make khichdi for my kids. Can I I am planning to make Banofee get a foolproof recipe for preparpie. What should be the consising it? My khichdi always turns tency of the cream? Also, can I use out to be disastrous. Amul cream for making this pie? Kalpana Ganesh, Singapore What about Nilgiris cream? Nisha J Ameeth, Chennai Chef Indrajit Saha: Using methi or fenugreek leaves for khichdi is a Chef Indrajit Saha: Ideally, use very healthy idea. If you want to use condensed milk as it will result in a fresh methi leaves, then heat some better Banofee pie. Place the conoil, and add chopped green chilies densed milk in a double boiler, and and cumin seeds. SautĂŠ the onions once it reaches a creamy consisand then add the chopped methi tency incorporate it in your recipe. leaves, along with your chosen This way the condensed milk will spices. Mix this well, till the methi not get caramelized. leaves are cooked. Add rice, and water and pressure-cook the khichI love Mishti Doi, but I have never di. tried making it at home. Can I get a simple recipe for this sweet, You can also make the khichdi from creamy delight? fenugreek seeds. Soak the seeds for Kalpana Vinay, New Delhi an hour and then proceed CaLDRON Magazine May 2014

ASK THE EXPERTS I recently baked chocolate cupcakes and garnished them with some vanilla icing. However, the icing didn't turn out to be very stiff. I beat the icing sugar in I often plan to prepare the idli for How do I make Aam Panna a dinner, but don’t always get the little more tangy? The mangoes I chilled water. Is this the right way time to do the prep in terms of bought to make this drink turned to do it? soaking and fermenting the rice. out to be a little sweet. Kriti Srivastava, Mumbai Shikha Vig Dhawan Is it possible to prepare the idli Chef Indrajit Saha: Vanilla icing batter within 10 hours, when in a is ideally made by whipping icing cinch? Chef Indrajit Saha: The simplest sugar, vanilla essence and white Radhika Jhunjhunwala, Malaysia way to make a sweet Aam Panna tangy is by adding dry mango pow- sugar in a food processor. You can Chef Indrajit Saha: It is necessary der (Amchur) or chat masala in the also whip this by hand. Do not use to soak and ferment the rice while drink. However, take care to add chilled water for the icing. preparing the batter for idli. How- this pinch after pinch, so that the ever, it is not necessary to ferment drink does not turn too tangy. to make the normal khichdi with it, it overnight. You can also ferment adding it when you heat the oil in it by storing the batter at 30°C for the initial stage. eight hours.

Breakfast for Monsters

If you manage to finish this mind-boggling 4000-calorie loaded breakfast, chances are you will go home in a vehicle not of your choice – the ambulance! South Yorks in the UK. Did we tell you what this brekkie is called? The gigantic fry-up, sold for £14.99, is called the '999 Breakfast'. The reason behind this eccentric choice of a name icture this: nine sausages, lies in the fact that if you do mannine fried eggs, nine bacon age to polish off this 4000-calorie rashers, two tins of baked whopper of a meal, you might have to dial 999 and call an ambulance beans, two hash browns, to take you home, or the hospital a portion of sautéed mushrooms, a portion of tinned tomatoes and – whichever may be the case! After a helping of buttered toast. Fanall, 4000 calories is double the daily calorie intake of an average womcy having this for your breakfast? an. Floor manager Sarah Bird, 33, Then head to the Double Barrel Real Steak and Grill in Rotherham, said of the epic meal: “We called

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it the 999 Emergency Breakfast so customers knew who to call if they ever completed it. Though the dish has been part of Double Barrel Real Steak and Grill’s breakfast menu for close to three months, no one has managed to finish the 999 Breakfast till date. And any sport who decides to give the breakfast a go and even manages to finish it, wins a round of beer and some more dessert! And if you are too chicken to go for the 999 Breakfast, you can try your luck with the restaurant’s 44oz. Monster Burger, which comes with all this trimmings for £19.99. Or would you rather give the 72oz. Steak Monster a shot? In short, are you game for this serious round of eat-a-thon? 75

And Miles to Go Before I Sleep... We test drove the Ford EcoSport and found it to be a shining example of the Urban SUV subcategory; a vehicle that came loaded with features, was easy to drive and delivered mileage that just went on giving. Here, we bring you Jaswinder Singh's words on our experience of this impressive vehicle.

CaLDRON Magazine May 2014

s we explore new horizons with CaLDRON, which thanks to the readers is scaling new heights each day, we at the Chef At Large team keep tapping our feet in our endeavor to figure out what to do next that hasn’t been done yet. Trust me, it gets really annoying sometimes with all that tapping, especially with the Louboutins that some of us wear (not Sid and certainly not me, I’m referring to the ladies here). Regardless of occasional Louboutin induced annoyance, we are going to try out new things every now and then. And in that pursuit, we thought about doing something we’d never done before - travel and eat our way through a weekend. It sure was a lot of eating

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for someone my size and not very able up front, Brandy had plenty of proud to say, all the trousers had to room to curl up in the boot with be altered immediately upon return. the luggage and all the camera equipment we were carrying. So, this sub-four meter urban SUV Those who’ve had the pleasure of has plenty of space. Yet, is compact meeting Sid would agree with me that he is a big guy, a gentle giant enough to go through traffic with relative ease. There’s a lot more than opposed to my scrawny, visibly just the size of the car that contribtemperamental appearance. He’s about six foot four, Simon is about utes to its maneuverability though. six foot three and I’m a measly six foot one, I look like a little boy The EcoSport looks aggressive in front of these two gentlemen. enough with its styling and design Nonetheless, while Simon and Sid and commands a domineering took up the front seats, Indu, Che- presence on the road without being rie and I were lounging in the back menacing. The exterior paint and with plenty of legroom for myself. finishing is of very high quality, This was a welcome respite as I had given the price tag of the car. The windows and windscreens are well often heard about the EcoSport designed to allow a good 360 degree being a ‘driver’s car’ - not true at view of the road for the driver. all. Not only were we all comfort-

The interiors of the car are quite pleasing and Ford have done their best in giving the EcoSport a sharp and sporty feel. The lines and curves on the dashboard and instrument panel merge seamlessly and the instrument panel is placed very conveniently. Bluetooth connectivity for iOS and Android devices gives an added advantage of streaming music and making calls from these devices without the need of a cable. Buttons on the steering wheel provide easy access control to the music and connected device without the need of scampering around the cabin. Sid did take a call on his device using the carâ&#x20AC;&#x2122;s interface, but just to test it and does not

recommend talking on the phone while driving at all. A configurable lane change indicator is an added feature that we noticed which can be configured to 3 or 5 blinks and is activated by pushing the lever through half way. The upholstery is of good quality and the plastics used for the interiors is of much superior quality than most of the competitors. I know, we havenâ&#x20AC;&#x2122;t reviewed any of the competitors yet [sic], but we have done our research before making this claim about the EcoSport. Sid felt that the steering wheel was a bit too skinny, but then he has big hands that can crush a watermelon perhaps with

relative ease. Side mirrors are easy to operate and can be done from the driverâ&#x20AC;&#x2122;s side, which is a standard feature for cars these days. Now, only if people started using them properly. The reverse sensor is good and overpowers the music being played when needed. The three-way adjustable seats make sure that the driver is comfortable without causing discomfort to the passengers in the back seat. We were driving a stick-shift and the shift knob is placed ergonomically. Even with the adjustments required between Sid and I while we switched between driving and lounging, the gear shift was never a problem.

CaLDRON Magazine May 2014

Grand Trunk Road offers plenty of space to open up the throttle and see the horses under the hood at work. The 1.5L TDCi engine belting out 90BHp is a delight on the open road. It carries the weight of the car, the passengers and the luggage with relative ease. The throttle is very responsive and does not feel like a diesel car at all. The throttle

response lag of a diesel engine is totally absent. The five-speed manual gearbox is very smooth and gear ratios are well spaced and responsive. However, the fifth gear seemed very weak and meant for cruising speeds only.

indicator on the instrumentation gives the fuel consumption rate which often helps in adjusting the speed/throttle to optimum consumption levels.

Overall, the engine was very smooth and quiet through the The instrument panel is very well cruise and throaty and sporty on designed and looks very sporty. An accelerating. The car gave an

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average fuel consumption of little over 20 kmpl thoughout the journey which is remarkable for an SUV.

navigated tight mountainous curves at speeds of 80kmph. The car holds on to the road like a charm. The steering system with an electronic assist (EAPS) makes sure that the Ride quality is excellent. Minor car stays in control at all times. Anbumps in the road go totally unno- ti-lock brakes and six airbags in the ticed while the car handles the larg- cabin provide an extra layer of secuer bumps with ease. We took the car rity to all the passengers. However, speed tests are not recommended at up the hill in the morning to do a little speed check with five people all, especially with family. and Brandy on board again. At high speeds, handling curves is a piece of However, the power delivery at low cake for the EcoSport. There was no speed is very choppy and does not loss of grip on the road as the car make it easy to navigate heavy traf-

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fic which the EcoSport should do given its size and road presence. The brakes were excellent, Simon and I believed, coming from the long lineage of Ford’s muscle car history. Turning radius is awesomely small for a car that size, making an ‘S’ curve in not more than ten meters, a fact echoed and appreciated by all.

Of course, the food. Anyone ever traveling on the GT Road, going to Chandigarh would tell you that the first stop has to be Murthal. The paranthas are legendary. A whole bunch of food lovers would not let go of such an opportunity. For obvious reasons, we had to stop and gorge at the stuffed paranthas and the unsalted white butter.

ing home. An Englishman with a penchant for spice and chilies was a bit surprising for me, I was more of a foreigner in the group with a delicate palate not fit for chilies. We ordered enough to feed a small country that afternoon, I believe.

Don’t know about Simon and Sid, I couldn’t see what the fuss is all about. The chicken and the overall fare at Nando’s was not exceptionSimon’s heart was set on Nando’s chicken and we literally had to hunt al. Even the chilies/hot sauce were not hot enough to light me up like down the place in Chandigarh as we arrived. I guess he was missa Christmas tree (which happens

more often than not to the amusement of other people while I burn in hell). The food at Nando’s was devoid of any real flavor and character, much like any other QSR. All that changed the next day at Pashtun (erstwhile Khyber, Sec41). Exceptional flavors in the most common of dishes, dal makhni and aloo-jeera and the awe inspiring presentation of the raan gosht made my day. I would go back for that any day.

Left: Simon and Chef Sanjiv Verma outside Pashtun, one of Chandigarh's oldest and most respected restaurants. Right: Saying goodbye to our hosts, Gurdeep and Simrat. 82

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The journey was all that fun with Weâ&#x20AC;&#x2122;ll find something new to take the company and the food was out for a spin soon. Until then, au beyond belief. It must be the Pun- revoir Chandigarh. jabi hidden in me somewhere that - Jaswinder Singh yearns for a good, rich, hearty meal full of flavors that you find in the Photographs by Sid Khullar North. Ford EcoSport is an exceptional car for an exceptional price point, real value for money. Iâ&#x20AC;&#x2122;d buy that just to take it for one of those long drives that I love so much.

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LISTINGS - NATIONAL New premium burgers from McDonald’s McDonald’s has introduced an all-new Royale range of burgers in the Indian market. These premium meal-sized burgers, McPaneer Royale and Grilled Chicken Royale, are the result of the brand’s three years of focus to develop products across its menu that find resonance in taste and relevance to all consumer segments – from the value conscious to taste driven customers.

Mocktails workshop at Godrej Nature’s Basket Fine food retailer Godrej Nature’s Basket held a workshop teaching consumers how to beat the heat in summer. Held in association with ‘Tulleeho’, a provider of beverage education and training, the workshop took place at New Delhi’s Defence Colony store of Godrej Nature’s Basket. Consumers learnt how to create exotic coolers and refreshing mixers with summer fruits. They were later seen picking up tips and freely interacting with the trainer to create exotic summer delights.

Kailash Agarwal, Director, McDonald’s India (North & East) and Member of National Menu Development Council, said, “Since the introduction of McSpicy range of premium products, our focus has been to strengthen our menu across all levels, be it McEgg in the value range, Masala Grill in the mid-tier and now Royale, our premium product range. The new range helps us reinforce our position as a family restaurant"

Foodhall opens new store in DLF Place Foodhall launched its new store at DLF Place, Saket. This is the sixth Foodhall store in India after Mumbai, Delhi, Gurgaon, Bengaluru and Pune. Targeting the well- traveled urban Indian consumer, who love to experiment with global cuisine, this premium food destination is spread over 5,000 square feet area. It offers an assortment of fresh and packaged foods from international and pan-Indian cuisines.

Svedka vodka launched in India Beverage alcohol company Constellation Brands Inc. launched the USA's leading vodka, Svedka, in India along with distributor Mohan Brothers Pvt. Ltd. Jake Jacob, Vice President-Asia for Constellation Brands said, “The vodka category has experienced double-digit compound annual growth rate in India for the past 10 years, according to International Wine and Spirits Research. Our partnership with Mohan Brothers will help us build the Svedka brand and accelerate our spirits category growth across the region.”

Live bakery unveiled at Mövenpick Hotel and Spa Bangalore Mövenpick Hotel and Spa Bangalore has opened a live bakery at My Place, the hotel’s all-day dining restaurant. Enjoy the delicious whiff of freshly baked bread as you watch chefs create an eclectic assortment of breads and other baked goodies at the live bakery. Located prominently as part of the main restaurant, this live section is a fully functional open bakery where guests get to interact with chefs who are happy to share smart baking tips and other interesting anecdotes on baking. At Mövenpick Hotel and Spa Bangalore’s My Place restaurant, you can choose your bread from the bakery. So why stick to the basket?

CaLDRON Magazine May 2014

LISTINGS - NATIONAL

Organicshop.in introduces ‘Organic Summer Extravaganza’ Organic Shop (www.organicshop.in), an online supermarket of organic products in India, has introduced a month long promotion in April. Called ‘Organic Summer Extravaganza’, the promotion will offers discount in a wide range of products in the cosmetics, food, clothing and textiles segments across 6500 products and more than 50 brands. These include brands like ‘Down to Earth’, ‘Organic India’, ‘Sattvik’, ‘Do You Speak Green’, ‘Herbal Hills’, ‘Healthvit’, ‘Chamong’, ‘Biobloom’ and many other exclusive discounts to Organic Shop customers.

Mangolicious donuts at Mad Over Donuts Mad Over Donuts has introduced a range of three mango flavoured donuts, called Mango Twist, Mango Pulp Fiction and Mango Impossible. In Mango Twist, the donut is dipped in Mango Chocolate and topped with Mango chocolate shavings, while the Mango Pulp Fiction is filled with the tangy fruit’s pulp and covered with rich white chocolate and finally topped with Dark Chocolate drizzle.

Grand Mercure unveils Princess Floor for ladies Bangalore’s Grand Mercure has dedicated an entire floor of the hotel to single lady travellers. Called the Princess Floor, this floor was designed keeping in mind the safety, comfort and privacy of women. The suites on this floor offers lady travelers additional security along with amenities like hair curling iron, hair straighteners, special comfort food menu, unique décor and Internet access.

Gelato Italiano’s presents Mango Surprise Gelato Italiano had introduced a new flavour for May, called ‘New Mango Surprise’. Envelope your senses with the summer’s light and fruity aromas while savoring the succulent taste of fresh mango pulp and delectable ingredients of crema. The new flavor is available for INR 15 per scoop and INR 120 for a Family tub across all Gelato Italiano outlets. Gelato is 100% vegetarian and available across all Gelato Italiano outlets in New Delhi-NCR, Mumbai, Hyderabad, Pune, Kolkata, Bangalore and Chandigarh.

Tantalizing Mango Treats at The Square Drown into some mango indulgence at The Square in Novotel Pune. As the temperatures soar, walk into this signature restaurant for lunch or dinner and cool off with chilled concoctions like Mango Margarita with Mango Juice, Lime, Indian spices and Mango Peach Sangria and the all-time favourite Aam Panna.

CaLDRON Magazine May 2014

LISTINGS - INTERNATIONAL

FoodPlaza launched at Hong Kong International Airport

Nira Alpina launches summer packages Those who agree that the Alps are not just for Christmas should head to Nira Alpina in Switzerland, and make the most of the mountains this summer with its lifestyle packages. Thanks to the famous ‘Malojawind’, Lake Silvaplana is a magnet for kite surfers and sailors offering ideal conditions for speeding across the lake’s crystal waters. Nira Alpina has introduced a three-night Summer Sailing package, which is priced start at CHF 1,890. This includes a two-hour sailing lesson, beach BBQ, 60 minute freestyle body massage at the Nira Spa and a three course dinner at Stars restaurant, which overlooks the beautiful Lake Silvaplana.

The newly opened FoodPlaza at Hong Kong International Airport brings travellers a new dining option to complement their travel experience. Conveniently located near gate 36, it enables travellers to enjoy a range of culinary options before they fly, from four kiosks that offer favoured delicacies to nourishing juices.

Bentley Bistro & Bar launches new business lunch Located in The Galleria on Al Maryah Island in Abu Dhabi, Bentley Bistro & Bar has launched its business lunch menu. Served daily from 12pm to 4pm, the diverse menu includes classic salads, sandwiches, steaks and pasta – all under 100 AED. Business people can refuel after a long morning with a protein rich dish; there is Lady’s Beef Fillet and Rib-Eye Steak. Both dishes, served with Bentley’s signature Café de Paris butter, are made to make your mouth water.

Guests opting for Nira Alpina’s Airspace Summer package can catch a bird’s eye view of the stunning Engadine Valley, which includes an adrenaline-pumping helicopter trip over the mountains, full body massage to get back down to earth post-flight, and a summer BBQ for two. With prices starting at CHF 2,055, guests can also get access to an e-bike to keep them out and about. Other new packages include a two-night Cookery Class package, which includes a cooking session and a baking lesson at the hotel’s own Bakery. The Detox package includes e-bike rental, horse carriage ride to the Fex Valley, a 60-minute full body massage, and a trip to the barefoot walking trail in Pontresina. All summer packages include daily breakfast, access to the Nira Spa, Wi-Fi, free use of cable car and local public transport in the Upper Engadine. Kid’s Club for those aged three and above between 9am and 3pm. Kids under 12 stay free of charge in their parent’s room (Garden Room category upwards). 88

Washington Dulles Airport Marriott offers special day rate for onthe-go travelers Business travelers with a long layover at the airport or on-the-go professionals who need a quiet place to regroup after meeting plans change will appreciate a new Day Rate Package from the Washington Dulles Airport Marriott. The Dulles hotel deal offers deluxe accommodations from $79 to $100 for same day check-in and check-out between 7:30 a.m. and 5:30 p.m. The package also includes complimentary airport shuttle service, complimentary Wi-Fi in the Great Room and access to secure meeting rooms via the Work Space On Demand app. The hotel is less than 1 mile from Washington Dulles International Airport. CaLDRON Magazine May 2014

LISTINGS - INTERNATIONAL

Get a summer glow with YHI Spa at Meliá Dubai As the weather begins to heat up, the Dubai sun can damage your parched skin. To make your body beach-beautiful YHI Spa at Meliá Dubai has created their Mandarin Summer Retreat. Firstly, the Mandarin Polishing Beads Body Scrub removes dry and flaky skin, so that your skin is left soft and glowing. Next, the C+C Body mask and cocooning heated blanket seals moisture into your skin so that it becomes supple and firm. Burger joint to open two restaurants in UAE in 2014 Burger joint, the owner of the original American burger joint restaurant in New York, will open two new restaurants in the UAE in 2014. One of the outlets will open in City Walk, while the other will be located in Abu Dhabi. The new restaurants will incorporate many new features that reinforce the company’s vision of ‘engineering the best classic burger’ with real ingredients and fewer choices to make for customers across the region.

Exclusive tourist privileges at Clarke Quay and Funan DigitaLife Mall From May 2014 onwards, tourists staying around the vicinity of Clarke Quay and Funan DigitaLife Mall are in for a treat. Step out and enjoy the myriad of exciting wine, dine and party offerings at Hotel Clarke Quay. Savor a delightful mix of modern and traditional on the vibrant riverfront, which offers plentiful dining and entertainment options. Enjoy different cultures, delicious delicacies, colorful cocktails, live music, dash of heritage and much more. CaLDRON Magazine May 2014

Start the weekend on a gastronomic note at Na3Na3 Na3Na3 at The Address Dubai Mall has some news that is bound to make health-conscious diners and seafood lovers jump up in glee. Every Thursday evening between 7 - 11 pm, they can dive into a seafood extravaganza at this restaurant. The chefs will put together a lavish buffer that will include delicacies like Spicy Gazpacho Soup and dishes that will include premium ingredients like Lobster Tail and Tiger Prawn. The buffet is priced at AED 225, including soft beverages and AED 275, including selected beverages.

Sunday afternoon tea at Waldorf Astoria Beijing The Waldorf Astoria is where you need to be if you want to spend a relaxing Sunday afternoon. Enjoy signature afternoon tea and classic drinks at the sophisticated and legendary Peacock Alley, an upscale 66-seat lounge that orchestrates the perfect symphony of Waldorf Astoria's classic surroundings and fresh contemporary ambiance for quick meals, afternoon teas, informal business meetings and sweet breaks before the next round of shopping. Inspired by the grand social promenade that connected the original Waldorf and Astoria hotels in New York, Peacock Alley at Waldorf Astoria Beijing creates an environment where 'one can see and be seen'. Pair your favorite afternoon tea with a glass of Chateau Guiraud Stauternes 1er Grand Cru to make your Sunday afternoon more charming. All this for RMB788, with an additional 15% service charge, per set. 89

Inspirations Photos by Sid Khullar

CaLDRON Magazine May 2014

Here's a photo feature, showcasing dishes that we found inspiring. If you'd like to eat these prime examples of a Chef 's art, head over to Blooms at the Eros Hotel in Nehru Place. Remember to thank Executive Chef Suprabhat Roy when you're done.

Wine poached pear with caramelised pecan nuts, crisp rocket leaves and blue cheese, accompanied by a slice of garlic bread. CaLDRON Magazine May 2014

Gently seared scallops with carrot puree and crunchy vegetables. 92

CaLDRON Magazine May 2014

Stuffed tortellinis accompanied by slivers of Parmigiano Reggiano, tart sun-dried tomatoes and Mediterranean fruits and vegetables. CaLDRON Magazine May 2014

Juicy jumbo shrimp, in a spicy coconut gravy.

CaLDRON Magazine May 2014

The softest pastry with the finest chocolate accompanied by the most well whipped cream and the crunchiest nuts.

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Awww... did it have to end?

Chef at Large

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CaLDRON Magazine May 2014