February 2015 Available on the Web via Issuu. Available on the mobile at Google Play Store and Apple App Store (via Magzter and Issuu)
foods to make you frisky! page 22
16 recipes
reviews: delhi, bangalore, Mumbai
a whiff of basque cuisine
cook for your valentine
food business: solo tips to cook lamb or franchise model really well
romantic cocktails the definitive wine to set the mood social in delhi
what to buy for your valentine
get your body back!
meet two chefs and an entrepreneur CaLDRON MAGAZINE, february 2015 | 1
Contents reviews
08 playing 'pirates' at rumbar delhi 10 time to puff, puff, pass gurgaon 12 dining at the district is dandy bangalore 14 i dream of all things goan bangalore 16 all things musico, poeta y loco mumbai 18 a sight to behold mumbai 20 evviva: a shimmering star in the firmament pune
cover story
22 foods to get you frisky parul pratap shirazi
people you should know 32 chef kiran jethwa kitchen king 38 chef vicky lau kitchen queen 46 ajay jain food talk
events etc.
84 mumbai farmer's market 85 mixing fashion, celebration and charity
food & flavors
50 basque in its glory international flavors 54 go fish! recipes 64 when the call for soup strikes tried & tested 68 mistakes to avoid when cooking lamb tips 78 is going solo risky? business of food
matters of spirit
86 business and fun at itc wine social events 88 seductive potions mix it up
issue bonus
74 stop. shop. - valentine's special shopping guide 102 get your body back! health nut 104 like water for chocolate book review
travel
96 hyatt regency, gurgaon roaming rover
2 | CaLDRON MAGAZINE, february 2015
recipes
28 red velvet brownie cheesecake 30 cheesy buttery rolls 36 flash seared masala prawns 42 shrimp and lemongrass consomme 56 carpaccio di salmone 58 zuppa di granchio 60 spaghetti ai gamberi 62 pomfret alla piastra 66 summer minestrone with rice 66 spinach & mushroom soup 70 seared lamb medallions with almond and mint pea cream 72 slow roasted za'atar lamb 103 northern style chorizo
drinks & cocktails 90 valentaquiri 92 weapon of mass destruction 94 blue-ming lagoon
Regulars
05 editorial 06 born this month 07 contributors 08 reviews 22 cover story 32 people you should know 82 ask the experts 96 roaming rover 106 national listings 108 international listings 110 caldron foodie calendar
CaLDRON MAGAZINE, february 2015 | 3
The Team
useful information
editorial
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JASWINDER SINGH (delhi/ncr)
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MANISH BHALLA (London, UK)
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manish.bhalla@chefatlarge.in NATASHA ALI (Bangalore)
natasha.ali@chefatlarge.in PARUL PRATAP SHIRAZI (Delhi/NCR)
parul.shirazi@chefatlarge.in RHEA MITRA-DALAL (Mumbai)
rhea.dalal@chefatlarge.in SANDEEP SRINIVASA (delhi/ncr)
sandeep.srinivasa@chefatlarge.in SID KHULLAR (Delhi/NCR)
sid.khullar@chefatlarge.in VINITA BHATIA (Mumbai)
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4 | CaLDRON MAGAZINE, february 2015
A
s with everything else in February, we too wear a garb of pinks and reds, adorned with all things heart shaped and lovey-dovey.Yessir, ignore Valentine's Day at your own peril. There's an aura of expectation around most women around this time, matched only by one of helplessness and utter desperation in men.
We therefore made it a little easier for you to orchestrate a brilliant Valentine's Day dinner entirely at home.Your better halves will not only enjoy the scrumptious food and awesome drinks, they'll also appreciate the time and effort you put into doing it all yourself instead of swiping a card and letting someone else do it for you. As has been our endeavour, we introduce you to yet another cuisine this month - the sunny and melodious flavours of Basque country. A fiercely independent geography, Basque cuisine can be related to that of Spain, but retains its own character, much like the people who cook it. You'll find the usual suspects neatly lined up for your reading pleasure with a few bonuses thrown in as always. See you in March! :-) Stay well. Sid
editorial CaLDRON MAGAZINE, february 2015 | 5
born this month
Lidia Bastianich â– born February 21, 1947
living legend meaning "good road", in the Forest Hills section of Queens, with Bastianich as its hostess. By the late 1990s, Bastianich's restaurants had evolved into a truly family-owned and operated enterprise. Bastianich's mother, Erminia Motika, maintained the large garden behind the family home, from which Bastianich chose ingredients to use in recipe development. Joe was the chief sommelier of the restaurant group, in addition to branching out into his own restaurant line.
Kansas City in Kansas City, Missouri. Lidia Matticchio Bastianich was born on February 21, 1947, in Pula, now a city in Croatia, then a part of Italy. At her sweet sixteen birthday party, she was introduced to her future husband, Felice "Felix" Bastianich, a fellow Istrian Italian immigrant and restaurant worker from Labin (Albona), Istria. The couple married in 1966 and gave birth to their son, Joseph, in 1968. Their second child, Tanya, was born in 1971. In 1971, the Bastianich couple opened their first restaurant, the tiny Buonavia,
In 1998, PBS offered Bastianich her own television series which became Lidia's Italian-American Kitchen. It established her as a fixture in the network's line-up of cooking-shows. Since then she has hosted four additional public television series, including Lidia's Family Table, Lidia's Italy, and Lidia's Italy in America. Currently, is also hosting a series of hour-long PBS specials called Lidia Celebrates America. Bastianich ends each episode of her show with an invitation to join her and her family for a meal, Tutti a tavola a mangiare!
Awards Won She is the winner of 2013 Emmy for Outstanding Culinary Host.The fall of 2010 marked the debut of Lidia's Kitchen, an exclusive line of commercial cookware, and serving ware for QVC. Along with her daughter Tanya, and son-in-law Corrado Manuali, Bastianich launched Nonna Foods as a platform to distribute an array of both existing and new LIDIA'S food products. Together with her son Joseph, Bastianich produces award-winning wines at Bastianich Vineyard in Friuli and La Mozza Vineyard in Maremma, Italy. 6 | CaLDRON MAGAZINE, february 2015
image courtesy whyy.org text source: wikipedia.com
S
pecializing in Italian and Italian American cuisine, Bastianich has been a regular contributor to public television cooking shows since 1998. In 2011, she launched her fourth television series, Lidia's Italy in America. She owns several Italian restaurants in the U.S. in partnership with her daughter Tanya Bastianich Manuali and her son, Joe Bastianich, including Felidia (founded with her ex-husband, Felice), Del Posto, Esca, and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh, Pennsylvania; and Lidia's
In 2010, Bastianich and her son partnered with Oscar Farinetti and Mario Batali to open Eataly, a 50,000-squarefoot (4,600 m2) food emporium in Manhattan that is devoted to the food and culinary traditions of Italy.
feb 2015
CONTRIBUTORS
Chef Adam D’Sylva, founder of Tonka and Coda in Melbourne, loves cooking with Australian lamb. He shares some tips on how to select the right type of lamb, refrigerate it and cook it. The result - perfectly cooked lamb every time unfailingly.
There are cocktails and then there are cocktails that can blow your dear one’s socks away. Faisal Nafees, Food and Beverage Director at Hotel The Royal Plaza shows how you can sweeten up Valentine’s day with drinks that will add a bit of flair to this special day.
For Spanish Chef Luis Manuel Ezqueta Figueroa of Casa De Tapas, patriotism is not just about about upholding his country’s political freedom. It is as much about ensuring that their food is always above reproach, especially the Basque cuisine, which he says is finally getting the international attention it deserves.
Vasu Primlani is a triathlete, standup comedian, and corporate trainer. Additionally, she is a somatic therapist, teaches business school and is altogether a superwoman. She is committed to wellness and healing from the individual to the collective. www.vasuprimlani.com CaLDRON MAGAZINE, february 2015 | 7
restaurant review parul pratap shirazi / gurgaon
R
Playing 'Pirates' At Rumbar
umbar has many things going for it; from the interesting play of words in its name, the attractive decor and the gracious (in a French way!) owner. I knew my afternoon at Rumbar was going to be filled with good food, good conversation and perhaps a drink or two! As Earl Dibbles Jr. said, “Drinking Rum before 10 am makes you a pirate not an alcoholic.”
Caribbean motifs on the wall, book shelves for decor and a very beach-esque al fresco balcony, and the word ‘rum’ – is it any surprise that Parul Pratap Shirazi was smitten on walking into Rumbar? Quirky decor sets the interiors apart
Rum is absolved of any evil associated with liquor. I cook with rum, spike with rum and tell some of the best jokes after a drink or two, so how can rum not be the best liquor in the world? Rumbar appears to share my jovial opinion! MENU THAT THRILLS Seated at the distressed wood cafe-esque table, we started with a round of Mojitos. Maybe it’s lunchtime on a weekday, but I still wish my drink was muddled better. My first impression of the menu was of quiet joy, since it had a blend of Creole and Caribbean ‘seaside’ beauties. The difference lies in the fact the Creole is the more sophisticated of the two. 8 | CaLDRON MAGAZINE, february 2015
We started our meal with stuffed Pork Empanadas (INR 200). The crust was perfect and dry sans oiliness, while the filling was rich in a fruity way with plenty of ginger that lent a sweetness to comple-
The crust of the stuffed Pork Empanadas was perfect and dry sans oiliness, while the filling was rich in a fruity way with plenty of ginger that lent a sweetness to complement the pork.
mostly use it as a natural remedy for fevers lending it the name ‘fever grass’!
The Tapas menu offers a variety of Empanadas, of which we would love to go back for the Mascarpone, Blue Cheese, Jalapenos and Prunes varieties. These come with a fresh salad on the side, which is actually pretty fresh and brings in a lovely coolness along with a piping hot bite.
LISTING THINGS TO TRY We skipped the salads and soups, which had the Cuban Corn Chowder (INR), and which I hope to try at my next visit. For vegetarians, the menu is balanced perfectly with as many options for Tapas but fewer in the mains.
The large sized Chicken Wings (INR 250); only the shoulders, no winglets; were nice and meaty with a dark and rich rum glaze. The Fried Squid and Grilled Tomatoes (INR 250) needed a bit of work as they were oily and slightly insipid. If you’d like to go Caribbean, try the fritters or Accras Antillais (INR 250), made with cod fish and herbs and served with a salad and house made salsa. I found these overpowered by lemongrass, which is a less known Caribbean ingredient that doesn’t always sit well in delicate preps like this. The locals there
If you know the food culture of New Orleans, you will be aware that The Shrimp Po Boy (INR 350) is rustic, decadent and makes the best use of batter fried shrimp and bread. I can just imagine seafarers converting their catch into meals you can eat with one hand. Rumbar did a good job of it; crispy, juicy shrimp drenched in dressing and nestled in house made foot long bread, very fresh and very filling. The Jamaican Jerk Burger (INR 350) was as good; instead of the customary toothpick to hold it together the chef had used a dried
sprig of thyme, which was very classy! The blend of cinnamon and allspice along with the rum gave the burger a sweet, anise flavour which I loved. The accompaniment was fantastic, a condiment so smooth and easy on the palate, they should bottle it – Orange Chipotle Mayonnaise. The best way to complete this meal is to stay in Creole territory and choose the Churros (INR 150) – this is possibly one of the best places to enjoy them! Light, airy and fluffy, these choux pastry fritters were just what we needed to love Rumbar a bit more. ■
4/5
Price: INR 2000++ (Meal for two)
Address: 26 Hauz Khas Village, New Delhi, India Phones: +91 98189 34118
Caribbean Zucchini Bread Sandwich
CaLDRON MAGAZINE, february 2015 | 9
restaurant review
ment the pork. The cashews added to the texture, making it a wonderful start to the meal.
restaurant review parul pratap shirazi / gurgaon
F
ancy a good smokehouse where you can dig into luscious ribs, marinated in secret rubs and dripping house sauces? Holy Smoke is just for you then. Except that you need to keep an eye out, because the establishment does not herald it as loudly as expected, which is a shame. If you have a USP, it ought to be available all-the-time or else put it on a specials board. After all, a board for specials is meant to showcase the produce the chef managed to score while the regular meat and potatoes stayed on the printed menu!
Holy Smoke isn't for everyone and there is a subtle vibe there that tells you so. It is, however, very comforting for those of us who are sworn carnivores and appreciate a good barbeque and have true respect for meats! 10 | CaLDRON MAGAZINE, february 2015
Time To Puff, Puff, Pass A rack of tender ribs slathered with BBQ sauce
Still, Holy Smoke managed to impress us considerably! The interiors are spartan, sleek, startling and spacious. Don’t miss the resin reproductions of goat carcasses holding up the bar; macabre but very cool. Apparently, it took way more than the 26 ‘sexy ladies holding up the bar’ to make these!
then slather the soft, house made bread with the Bacon Jam and enjoy the music. We skipped the Charred Pepper Soup (INR 280) and the oddly placed Chicken Dumpling Soup (INR 330) for dishes that needed more critical attention, like the Buffalo Wings (INR 550).
GO CARB-TASTIC Skip the soft butter and if you must tank up on carbs before protein,
For an All-American steakhouse and grill, these ought to be a stamp from the kitchen and they were –
It’s best to check the availability of steak cuts before you visit, and we learnt that patrons often leave their phone numbers to be informed of rare cuts when they are in stock.
juicy, large, no winglets and loads of pulpy, hot sauce. You can choose between mild and hot and choose you must; hot means hot here and the blue cheese ranch dressing does zilch if you’ve got the ‘burn’ on! Holy Smoke has an expansive selection of 18 varieties of sliders, served in platters of 3 (INR 550) or 6 (INR 1000). The buns, baked in house, are softer and slightly larger than the commercial packs of slider buns. We went with a classic choice of Classic Cheeseburger which had a fantastic flavour of American Cheddar and the wood smoked bacon added a signature touch of Americana, followed by Nascar, which I loved because it has fried chicken, slaw and delicate Swiss cheese. Don’t miss the Sloppy Joe, a beautiful combo of chili and cheddar or the Porky, pulled pork slaw and BBQ sauce. If you enjoy pork, try the Char Su on the menu as well, else finish with the house special, Gibberish, which is a whopper
among sliders, with a filling of lamb patty, red peppers, habanero sauce and Swiss cheese.
the Stoner, lightly toasted, buttery slider buns slathered with Nutella, runny marshmallows and caramel.
PUT A STEAK ON IT If you can still manage some mains, indulge in some of the best cuts of steak this side of town. It’s best to check their availability before you visit, and we learnt that patrons often leave their phone numbers to be informed of rare cuts when they are in stock.
Though Holy Smoke is more about bite, bite, chew, the vibe we got there was so reminiscent of ‘another’ time! India does not have any experience in laid back smokehouses that were known for their ribs and secret recipes of rubs were discussed in hushed tones and tours were taken of the kitchens and their legendary smokers. But if you want to see a real life smoker, Holy Smoke is just where you want to head to! ■
The main course selection is fairly large but not too well balanced – I suppose it’s tough to grill for vegetarians. We had the Tenderloin Steak (INR 750) with a house special beef jus, Cooked for over 24 hrs, it tasted rich, heavy and full of beefy flavour of bones and fat. Choose from Roast Chicken, Bratwurst, Gravy and Biscuits, Cajun Sole, Pan Seared Snapper and loads more but the heart warming part lies in the sides, with southern classics like chilly and mac and cheese. After a meal like this a little more decadence is not just acceptable, but required. Do try
4/5
Price: INR 3000++ (Meal for two)
Address: 103, First Floor, Cyber Hub, DLF Cyber City, Gurgaon Phones: +91 88000 04770
CaLDRON MAGAZINE, february 2015 | 11
restaurant review
The interiors are quite eclectic
restaurant review Natasha Ali / Bangalore
B
Dining At The District Is Dandy
eer was the first alcoholic beverage to pass my lips, when I was a cute very little girl, who had been given a teeny tiny beer stein of her own, promising to do gymnastics and yoga after taking a sip. Anyhow, fast forward about three decades and no longer young, cute, tiny or in any shape to perform acrobatics, I do still love me my beers. District 6, which opened at the bottom of the Sheraton Bangalore in the Brigade Gateway Campus, had been on my radar for a while now, but as is the story with almost every other brew pub in town, licensing issues kept them from brewing for a few months. Recently, I managed to visit it to sample
the beers and menu and spend a few hours in peace, soaking in the wooden interiors and copper and metal accents.
The explosion of craft breweries in Bangalore is a welcome blast. A trip to District 6 is definitely worthwhile because it has beers, shooters, wine, cocktails, accompanied by plentiful food options for the herbivores and the carnivores.
From the furniture to the bar to even the partitions, it’s all beautiful old wood with a minimalist feel. It has a lot to offer, spread across different ‘districts’ like Beer District, Mixology District, Shooter District, Wine District, Toddler District (all beverages) and German District, Flame/Grill District, Curry/Wok District for food – all with plentiful options for the herbivores and the carnivores. While we had little
district 6, bangalore
Well cooked skewered chicken served with piquant and delicious condiments.
12 | CaLDRON MAGAZINE, february 2015
space in our tummies to do the huge menu justice, we sure imbibed a lot of deliciousness! A GERMAN BEAUTY! We began with a beer sampler of 6 shots before picking our respective poisons in larger quantities. Those, by the way, can go from 500ml (INR 275) to a litre (INR 500) and even 2 litres (INR 900)! There were light and dark lagers and pilsners, along with a seasonal flavoured beer (lemongrass – without a punch). My favourite for the afternoon turned out to be the Brewmaster’s favourite – Dark Lord, (robust pilsner) though we also liked The Liberator (light lager) and The Chief (wheat beer). The first food to arrive was when two salads came forth, both of which featured light and crisp ingredients – Apple Feta Salad (INR 275) and Beetroot Goat Cheese Salad (INR 345).
My favourite for the afternoon turned out to the Brewmaster’s favourite – Dark Lord, (robust pilsner) though we also liked The Liberator (light lager) and The Chief (wheat beer).
“
district 6, bangalore
flavours were lacking. We also had just a wee bit of the Lemon Chicken Linguine (INR 395) which had the awesome tang of lemon and just done right pasta and chicken cubes – one to order as mains, for sure! If you are porcine inclined you should try the fantastic Pork Belly Yakitori in Five Spices (INR 495) that graced our table next! The veg version (INR 295) featuring okra and eggplant was also good, and I loved that almost all the dishes came with some fried sides; vadams, fryams, prawn crackers, etc. BECAUSE SHARING GOES WITHOUT SAYING The spicy Cochin Roast Crab (INR 2700, sharing platter) was redolent of the most delicious smells and flavours. If visiting in a group, this is a good choice especially when you are having many beers, since it pairs perfectly with all varieties. We being dainty (and lazy) ladieswho-lunch (okay, not really, but the day is yet to come when I am willing to fight a whole crab!),
requested that the crab be broken into and dispersed for our dining pleasure, a request that the chef kindly acquiesced to. The Andhra Chilli Prawns (INR 425) is another dish to munch on over beers. I insisted on trying items from The German District, and thus German Snail Sausage (INR 445) and Old High German Bratwurst (INR 425) were ordered, and devoured! The former arrived on a generous helping of burnt garlic laced mashed potatoes that was the kind of mash that comfort food and garlic dreams are made of! In truth, the only dish that left much to be desired that day was the BBQ Maple Ribs (INR 475); the meat was hard and chewy and
Dessert for us consisted of a Chocolate Fondant Cake (INR 245) with vanilla ice cream – a mass of gooey goodness, as well as a Big Stuff Cheese Cake (INR 385), where the sweetened beer cream topping it had a light but discernible flavour of beer. At the end of this meal, we resolved to introduce our male buddies to District 6, and accompany them. After all, treasures should be shared with friends! ■
4/5
Price: INR 2000++ (meal for two)
Address: G-03, G-04, G-05, 26/1, Dr. Rajkumar Road, Malleshwaram, Rajajinagar, Bangalore Phones: +91 72599 06666 CaLDRON MAGAZINE, february 2015 | 13
restaurant review
You'll almost certainly find a brew of your choice here
restaurant review Natasha Ali / Bangalore
G
I Dream Of All Things Goan
oa has a certain mystique. I sometimes feel it is India’s answer to Las Vegas; a playground of indulgence. Goan food certainly qualifies in this aspect too with lots of pork and seafood with pungent and sharp spices and free flowing drink. Then there are the beaches and carnival atmosphere that the name Goa brings to mind. It took me a while to get into Goan food, actually, being not much of a fish eater. But having discovered Chorizo and its ilk, I am always ready for a Goan meal now. Visiting Fisherman’s Wharf ’s expansive Sarjapur Road outpost was a real pleasure. From the sand
filled playground for kids to the al fresco dining sections to numerous interesting accents and a charming decor, the food and drink are good! Though we visited on a gloomy afternoon, in the evening with the lighting in place, and some live rather than piped in music playing, it will be a real party! The seating clusters are for couples and groups, big and small – you can rent out an entire cabana or section for a private gathering, something that happens quite often – there were two different ones in progress that day.
MARGARITA Coconut prawn curry PERFECTION Margarita Bar, the section from whence the cocktails flow, found
fisherman's wharf, bangalore
Fisherman's Wharf, an eatery that has branches on Bangalore’s Sarjapur Road and Lavelle Road, is a perfect place to indulge in some I dream of Goa time, and plenty of the cuisine, finds Natasha Ali!
14 | CaLDRON MAGAZINE, february 2015
favour with me for one simple reason – some of the best margaritas I’ve had, since I’ve left San Diego’s shores, came out of that space. I chose to begin with a Classic Margarita (INR 425), and it was really well done. The Kiwi Margarita was also nice, but the star of the trio I enjoyed was, hands down, the Strawberry & Mango combo. Happiness is made of such a drink – once you mix the strawberry pulp at the bottom of your glass, you are left with a fantastic and potent margarita. I would make the very long ride back to Sarjapur Road just to enjoy a few more of those,
ALL THINGS GOAN For our mains, we kept it traditional, opting for Pork Sorpotel (INR 425), which came with a basket of Pui and Pao, lovely Goan breads. The Prawn Curry Rice (INR 450) was a coconut-ty and spicy gravy with white rice. Balchao, Cafreal, Peri Peri and Xacutti, all wellknown Goan flavours, were also on the menu, and you could choose from a variety of seafood and meats. The restaurant has its seafood catch on display, and if you so desire, you can pick your seafood and then have it prepared in the style of your choosing.
The restaurant has its seafood catch on display, and if you so desire, you can pick your seafood and then have it prepared in the style of your choosing.
“
I’ll admit. Understanding that Goan food may not be everyone’s cup of tea, the restaurant strategically serves Mediterranean, Indian and Chinese fare as well, and has enough to keep the vegetarians happy too. We stuck to good old Goa, beginning with Goan Fried Prawns (INR 425) and Stuffed Crab (INR 425), both of which will appeal to those, like me, who are not into fiery food. The prawns were beautifully crisp and there was no heavy handedness with the oil; the crab was cheesy and flavorful, with
Dessert, of course, had Bebinca (INR 225), served with vanilla ice cream. I would say we just touched upon the menu, given its vastness – there were so many more Goan preps to try, forget the other cuisines on offer! I will be checking out the Lavelle Road outpost of The Fisherman’s Wharf soon, since Sarjapur is really a distance! And if anyone wants to plan a party, I would unhesitatingly suggest doing so in the vast Sarjapur Road restaurant. ■
4/5
Price: INR 1800++ (Meal for two)
Address: FWB#26, Opp. Shub Enclave, Harulur Road, Ambalipura Village, Varthur Hobli, Bangalore – 560 102 Phones: +91 98440 80000 CaLDRON MAGAZINE, february 2015 | 15
restaurant review
recheado sauce served on the side, for anyone who want to increase the spice. We also partook of an absolutely divine Goan Chorizo Chilli Fry (INR 425). Chorizo is traditional Goan sausage that is good by itself, though it makes for a great pulao too!
Fresh catch of fish
restaurant review Vinita bhatia / mumbai
All Things Músico, Poeta y Loco Addicted to Chinese cuisine, but want to savor Mexican fare regularly too? Head to Loco Chino, a chain of QSR, which offers both. But be prepared to pick and choose from a limited menu.
loco chino, mumbai
Khow Suey
16 | CaLDRON MAGAZINE, february 2015
B
andra’s Carter Road has earned the sobriquet of Khau Galli (not to be confused with the original Khau Galli at Zaveri Bazaar) with several eateries situated in this ½ kilometre stretch. The latest entrant is Loco Chino, located cheek-by-jowl to Mm!Maroosh. This tiny QSR has dumbed down two popular cuisines – Mexican and Chinese – to offer comfort food for those who want a quick meal on-the-go. The Mexican menu has the usual suspects including tacos, burritos, nachos, chimichangas, etc, while
the Oriental menu has Dim Sum, sticky rice, Khao Suey, et al. What stumped us was why offer a little of each cuisine rather going the whole hog on a single one? Ah well, ours is not to question why! PACKAGING CONVENIENCE Loco Chino’s decor is bright and cheery with one exposed brick wall mentioning the names of known Mexican dishes, while the opposite wall has Oriental motifs and mirrors painted over with funny faces. The light fixtures are covered with Dim Sum baskets while the table tops have mosaic designs, which cleverly disguise any spills. The Spanish songs streaming from the
We decided to sample an assortment of Dim Sum, which are served with three types of sauces – chilli soy, lemongrass and chilli garlic – which are made in-house. Exercise caution while trying the chilli garlic because it is fire in a bowl and will sear the upper layer of your tongue! It is best to begin the Dim Sum journey with the delicately flavoured Edamame and Truffle (INR 219), followed by Spinach and Parmesan Dim Sum (INR 159). The latter had tiny chopped pieces of water chestnuts, which break into its cheesiness. The Four Mushroom Dim Sum (INR 159) is strictly for those who love the fungus ardently, while the steamed Spicy Smokey Chicken Dim Sum (INR 179) was lack lustre. One thing that struck us about Loco Chino is the amount of thought put behind the contain-
loco chino, mumbai
Smoky chicken dumplings
ers that will hold the dishes. Since this QSR promotes the concept of meals-to-go, the plastic containers have separate compartments to hold different elements of a meal, like the noodles and the gravy in Khao Suey (INR 199). It makes it easy and convenient to eat the food whilst travelling or sitting at your work desk without worrying about making a mess.
Exercise caution while trying the chilli garlic sauce because it is fire in a bowl and will sear the upper layer of your tongue!
Since the gravy, cheese, sauces and condiments used in these dishes are the same they have a homogenous flavour. That is not to say that it is not tasty, but once you have tasted the Veg Burrito (INR 189), the only thing that distinguishes it from the Veg Quesadilla (INR 139) is the crispiness of the tortilla in the latter. Ditto with the Veg Chimichangas (INR 139), a burrito that was batter fried.
Mex gravy, cheddar cheese, guacamole and sour cream. If reading this was a mouthful, imagine trying to polish it off! With portions that big, you end up eating one dish or the other, and the overlap is therefore irrelevant.
This does not really affect the experience of eating the Mexican fare at Loco Chino, since the burrito, for instance, is fashioned after the thicker American burritos that are stuffed to bursting point. Ours had Mexican rice, refried beans, Tex
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Loco Chino has tried to stay true to both cuisines, by importing the starch for Dim Sum skin, the smoked chilli for the chipotle or the Habanero pepper for the sauce. However, given its QSR format, the menu is very limited. The management at the Imperial Group of Hotels, which is behind this chain, plans to keep changing the menu fortnightly or monthly so that regulars have something new to look forward to when they visit the eatery. Since the company plans to open at least six more outlets in 2015, novelty will definitely bring in the footfalls. ■
3/5
Price: INR 600++ (Meal for two)
Address: 389, A Wing, Gagangiri Premises Co Operative Society, Carter Road, Bandra West, Mumbai Phones: 022 6500 6544 CaLDRON MAGAZINE, february 2015 | 17
restaurant review
overhead speakers are peppy and you might find yourself tapping your foot while perusing the short menu.
restaurant review Vinita bhatia / mumbai
A view of Dome
E
The picturesque view of the Arabian Sea is the first thing that catches your attention when you visit Dome at The Intercontinental for the Zenith Sunday brunch. Given this delightful sight, the food on offer plays second fiddle, more by default than by design.
A Sight To Behold
njoying an outdoorsy brunch in Mumbai is a luxury one can indulge in for just a couple of months. So when you have the opportunity to enjoy a Sunday brunch on the rooftop of a hotel that offers an unobstructed, panoramic view of the Arabian Sea and the meandering Queen’s Necklace, declining the offer is just plain stupid. Perched atop the Intercontinental Hotel on Marine Drive, Dome offers an enviable seascape. Sipping on a cocktail and daintily popping nibbles while looking out
18 | CaLDRON MAGAZINE, february 2015
at the ocean exudes an indescribable luxuriant feeling. The decor in pristine white with black accents adds to feeling that you are literally floating between sky and sea while at Dome. TOO HOT TO HANDLE To provide shade from the sun, the hotel has draped muslin curtains overhead, but after sometime the heat gets to you. After a half hour of oohing and aahing over the view, we escaped into the air-conditioned enclosure, which incidentally is where the cold cuts, salads and desserts are displayed.
The cold Roasted Pepper and Avocado Salad was a tad bitter and we decided to make our own salad. In went shredded chicken, along with mushrooms, tomato salsa and some crushed nachos it. While a gourmand would raise an eyebrow about this creation, we enjoyed it perfectly, especially after adding some cheese from the cheese board. There were two healthy juices that are presented in shot glasses, and we tried both more to feel virtuous about being health conscious than truly being concerned about fitness. The purple coloured Beetroot,
The healthy drinks section
Tomato and Basil shooter is meant to cleanse livers, kidneys and blood, making it the perfect drink if you are nursing a hangover. The Green Pea with Fennel and Mint might have similar health properties, but while our other vital organs might have been thanking us, our taste buds definitely weren’t! FUN FOOD FOR KIDS What is a brunch without classic brekkie dishes? Walk to the swimming pool area and you can get eggs done-to-order, waffles with blueberry compote and maple or chocolate syrup, as well as strawberries tossed in butter and flambéd with brandy. It is easy to see why kids made a beeline straight to this section. Our server, Laxman, suggested that we try the classic Watermelon Caprisoka, given the climate, and it was hard to say no. It was light, refreshing and had lovely chunks of watermelon which we dug out of the glass and chomped on. Since Dome was fashioned to be an al fresco cocktail lounge, the brunch
offers North Indian dishes from Kebab Korner and Long & Short, the all-day dining bar at the hotel. Amongst appetisers served at the table, the crust of the Chicken Pizza was too hard making it difficult to bite into. However, the moderately spicy Achari Paneer Tikka and Chicken Tikka, which we learnt came from Kebab Korner, fared better. In search for sustenance, we reached the food counter. As Sunday brunches go, the number of main course options at Dome seems to be very limiting and perfunctory. With fewer selections, we decided to try a dish from different geographic regions. The vegetables in the Ratatouille had gone stiff and one could hardly taste the tomatoes, basil or cheese over the zucchini and eggplants. The Chilli Garlic Noodles had lost its moisture probably because of the long time it had spent in the chafing dish. The remedy was to
DESSERTS MAKE US HAPPY A look at the dessert counter made it evident that Dome’s pastry chef has the knack of elevating simple recipes into visually gratifying treats. The rich and dense Pannacotta was poured into thin glasses with a rose petal atop; the Mango Cheesecake was ensconced in tiny chocolate mugs, while the Tiramisu was neatly layered in goblets. The latter hit the spot for us, since it was not too sweet and was the perfect finish to a long brunch. It would be safe to say that desserts are the pivot on which this meal centered. If you are looking to indulge in a languorous meal with a view to kill, then head to Dome before March. Post March, the brunch will be moved to Long & Short. We hope the buffet spread is expanded to include more dishes, especially late breakfast fare. And learn from our experience and hit the desserts first. ■
3/5
Price: INR 3000++ (per person)
Address: 135, Vitthaldas Thackersey Marg, New Marine Lines, Marine Lines, Mumbai Phones: 022 3987 9999 CaLDRON MAGAZINE, february 2015 | 19
restaurant review
drench it with the fiery red Thai Curry. The Herb Crusted Fish in Lemon Sauce was light, buttery and creamy with a light crust – just the way we like our fish fillets. We also enjoyed digging into the Roganjosh with the big lamb chunks in spicy tomato-onion gravy with the Garlic Naan.
restaurant review Shreenivas gadewar / pune
Evviva: A Shimmering Star In The Firmament As evening turns to night, Evviva transforms into a glitzy rooftop lounge, replete with a neon-lit circular bar, and accentuated lighting. The Awadhi food served here is a labor of love created by years of mastery; a perfect accompaniment to the glistening, starry skied ambience of the lounge. Evviva Sky Lounge
T
he moment one steps out on Evviva Sky Lounge, the rooftop lounge at Pune’s Courtyard Marriott City Center, one cannot help but come to a gradual stop while taking in the surroundings. Seeing Pune spread out from this height is a sheer delight, and you can’t resist walking around and taking in the sights of this bustling metropolis. When asked to choose between a high bar stool, a super-comfy sofa and a comfortable cane lounge chair facing the twilight, I chose the third option. The al fresco
setting allowed the cool evening air to gently blow across my face, while I could make out strains of the peppy, foot tapping music in the background. A few minutes into this setting and all thoughts soon turn to food and a glass of the good stuff. HAPPY HOUR GLASS Well aware of Evviva’s Chief Mixologist, Rohit Awate’s abundant knowledge of alcohol and its myriad concoctions, I quizzed him about the re-designed menu. Whilst talking, I asked for the Sky Breeze (INR 575), figuring that a cocktail of vodka, orange liqueur, lime juice and litchi juice was the perfect way to start the evening. Executive Chef Pradipt Sinha joined us and we had a lively discussion about what goes into the makings of legendary cuisine. Seeing my empty glass, Rohit suggested the Peach Melba (INR 575), an in-house classic. With intertwining flavors of tequila, lychee juice, peach and a delightful sprinkling of mint sprigs, it was a worthy suggestion. AWADHI MAGIC The food at Evviva gives you the impression of enjoying a royal feast atop a dune in a remote sandy desert in the erstwhile era of the
20 | CaLDRON MAGAZINE, february 2015
In the main course, I thoroughly enjoyed the Afghani Nalli Nihari (INR 650), baby lamb stew simmered in mace and yoghurt gravy, with succulent lamb pieces. Its consistency was soupy and every morsel was nihari heaven. The crispy Cheese Garlic Naan (INR 125) accompanying it was a thin crust, cheesy bread, unlike the
doughy, chewy versions available elsewhere. The Dal-E-Evviva (INR 470), basically Dal Makhani by another name, was creamy and just what you would find at a dhaba on the national highways. LEGENDARY RECIPES The Murgh Biryani (INR 550) arrived in Nawabi style, and when the lid was taken off the earthen pot that contained it, a whiff of myriad spices filled the air. I am sure the aroma travelled to a few tables - a sign of a good biryani preparation. I later learnt that the biryani is prepared in traditional style, using ingredients and recipes sourced from the legendary kitchens of the Nawabs. I was told that the prep time for most of the dishes on the menu is a minimum of 5 hours, which goes to show the effort that goes into the making of food fit
A view of the console
for kings and queens! Although I had no more room left to savor anything more from the limited, yet sufficiently extensive menu, I decided to finish off my meal with some Irish liqueur in crushed ice, as dessert. Dining at Evviva Sky Lounge makes you feel like royalty. Located at the rooftop of the hotel, its neon-lit circular bar, accentuated tables and chairs, and aesthetically located lights are neither intrusive, nor do they take away sight of the beautiful night sky away from you. The polite, knowledgeable bartenders and efficient servers provide majestic treatment silently. However, the ruby at the center stage of this crown has to be the traditional Awadhi cuisine! ■
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The prep time for most of the dishes on the menu is a minimum of 5 hours, which goes to show the effort that goes into the making of food fit for kings and queens!
The food tastes good and is presented well
4/5
Price: INR 2000++ (Meal for two)
Address: Courtyard By Marriott Pune Center City, CTS 37 & 37/1, Bund Garden Road, Pune Phones: 020 6724 8260, 6724 8265 CaLDRON MAGAZINE, february 2015 | 21
restaurant review
Maharajas. The first Awadhi jewel to arrive at my table was the Paneer Bhatti Tikka (INR 425), cottage cheese marinated in cashewnut paste with aromatic Indian spices. Though I am not a huge fan of vegetarian cuisine, and paneer is not usually at the top of my menu, I couldn’t help but notice how tenderly the cottage cheese melted in my mouth. Next came the Murgh Kalmi Kebab (INR 490), chicken legs marinated in hung curd and cheese, which did a great job in working up the appetite.
COVER STORY
parul pratap shirazi
Foods Frisky to get you
You probably are unaware that there are some foods in your pantry right now that could be on the list of aphrodisiacal foods. Include them in your daily diet and watch yourself feel friskier and ready for some action between the sheets. 22 | CaLDRON MAGAZINE, february 2015
CaLDRON MAGAZINE, february 2015 | 23
COVER STORY
F
frisky foods
ood and sex are probably the only two sensations that are justified by true satiation. You can take the passion from the table to the bed, especially when certain foods heighten your culinary experience and set the tone for some action between the sheets. Some call these foodstuffs aphrodisiacs, but do they really work? Well, sometimes you don’t need the food to stoke your passion – the sensations involved in enjoying can work the trick. After all, there is no scientific proof that any food can directly stimulate sexual organs, though the sheer act of cooking, eating, feeling, tasting, inhaling can awaken all sensual senses that otherwise remain latent.
The sizzling sear of a steak, the aroma of vanilla bean, the feel of warm and moist chocolate fondue, the naturally inviting flow of caramel sauce; all these sensations have suggestive undertones that perhaps only our subconscious picks up and then our conscious selves act on! It is most likely the use of the tongue, the mouth and the nose, the three sensory organs that also respond to pheromones and stimulation, the organs we use to express intimacy. IGNITING LOVE THROUGH FOOD Before chemical enhancers came into being, man turned to nature to find answers to sexual issues. In 24 | CaLDRON MAGAZINE, february 2015
ancient times, ailments like performance anxiety or inability to perform were considered outside of normal medical science and had to be dealt with holistically. Savants and medicine men looked within their natural environment and figured that foods shaped like human organs or parts of the body, healed that very area. Now you know why lot of aphrodisiacal foods are shaped like human sex organs! Oysters, in particular, were said to resemble the (deeper) nether feminine regions. Primeval medicine men had no science to prove their theories but many flocked to them, either because
they were successful or because they were the last resort. Even royalty resorted to their prescribed tactics believing in their efficacy. Take the case of Cleopatra who is said to have dissolved pearls in vinegar to increase her libido allowing her to snare the mighty Caesar and Marc Anthony. Even though a pearl doesn’t dissolve in vinegar and it is probably inadvisable to consume it, both pearls and vinegar are still considered aphrodisiacs. Consider also the ‘Mandrake Root’, also called the ‘manlikeness root’, used by Romans and Greeks. This root resembled the human form to such an extent that there is documented literature on its virtues to en-
frisky foods
hance potency. In fact, the Romans also believed that beets were the secret to enhanced sexual prowess. All you have to do is take a look at the frescoes of beets decorating the walls of the Lupanare brothel in Pompeii to see how much onus they put on this humble root’s juice. Arabs have created potions to increase libido and aid performance using aromatic herbs and spices, heightening the senses to a level that poets wrote verse about their sexual debauchery after the consumption of these magical drinks. But what is it that they heightened? Their general sense of well being, the ‘third eye’ of sexual arousal or did they actually become more virile physically? Who’s to say? After all what happens in the mind, reflects on the body! WHICH APHRODISIACS WORK There is a fair amount of scientific merit to how some aphrodisiacal foods work. Pure dark chocolate is backed with significant data to promote it as aphrodisiac, since it contains Theobromine and Phenethylamine, which increase brain serotonin levels. Serotonin is a neurotransmitter that induces feelings of pleasure and Phenethylamine is related to amphetamines, which is a central nervous system stimulant and increases levels of energy. Cementing the theory
COVER STORY
of symbolic shapes, the phallic outline of bananas is obvious. This fruit contains significant amounts of potassium and vitamin B which aid the production of sexual hormones. Some aphrodisiac foods are scientifically beneficial but some just hit the right spots of the neural senses within the human brain. Zinc is another mineral necessary to maintain male potency and pine nuts
DID YOU KNOW? Interestingly, the avocado tree was called a ‘testicle tree’ by the Aztecs because its fruit hung in pairs and resembled this part of the male body. It was considered to be an extremely potent fruit for arousing desire and enhancing potency to the extent that in Spain, Catholic priests actually banned the consumption of avocados at one point. CaLDRON MAGAZINE, february 2015 | 25
COVER STORY
frisky foods
are rich in zinc. Pine nuts have been used in recipes to stimulate the libido as far back as medieval times. Even today Lebanese, Iranian and Moroccan recipes have sonnets dedicated to them and they include pine nuts. Science aside, take the ‘umami’ factor in Truffle Mushrooms, which are most sought out for their musky and moist, sensual scent, a scent that is similar to male pheromones. This is when things become a bit ambiguous and it becomes more about the overall sensorial experience and not chemical reactions. MAKING ASSUMPTIONS There are foods that are assumed to be aphrodisiacs but could they possibly be overtly satiating and nothing more? Foods that make you feel something naughty, something deep, amorous and something that reduces inhibitions or awakens feelings you didn’t know you had? Doesn’t that make liquor the perfect aphrodisiac? The Romans and Greeks certainly thought so and today the French and Australians would like you to believe wine is the ‘only’ way to start a romantic evening. In fact, champagne works as an aphrodisiac for the way it tingles on your palate, teases the tongue like a fiery kiss from a forbidden lover and lowers inhibitions because of its alcohol content. Why wouldn’t you end up in the throes of passion on the nearest couch after an experience like that? Add strawberries to the midst, red like the colour of lust, heart shaped and juicy, like a lover’s sweet mouth perhaps! Coffee falls in the same category; it isn’t as much an aphrodisiac as it is a stimulant. FEELING FRISKY AFTER A MOUTHFUL Whether it is the suggestive shape of a food or the chemicals it stores within, the argument about aphrodisiacs remains a work in progress. If it makes you feel good, indulge! Start with figs, a fruit considered to be a sexual stimulant and shaped like a female sex organ. When in season, use figs to create sensational desserts or preserve it for the days to come. Italians cool them in water 26 | CaLDRON MAGAZINE, february 2015
The Poo Brew Coffee is already established as a stimulant and whether you’re going for a run or a romp, a shot of Espresso ought to get the motor running! Even when it comes to coffee, there are levels of potency (pardon the pun). Partake the world’s most expensive and exotic coffee, the Civet coffee or Kopi Luwak. This brew comes from the poop produced by ‘beans’ eaten by the Civet cat found in Vietnam and Philippines. Once digested and dispelled, the flavour is enhanced and more like mocha than the actual bitter flavour of the bean. Priced close to $4000 a kilo, this is one extravagant ‘upper’!
frisky foods COVER STORY
and eat them as they are or you could add another classic stimulus and poach them in red wine. Despite its smelly reputation, garlic’s aroma is actually considered to pique sexual desire and is used as a remedial ingredient in many products related to sexual health. Pickle garlic, mince and add to dips and sandwich spreads or roast for salads and sides; add this ‘fire’ to your food. The endorphins present in chillies give you a feeling of being energized and increase the heart rate making you excitable. Add these versatile chillies in any dish you please, as toppings or as cooking ingredients, though a crisp, piquant Poblano filled with cheese sounds stimulating enough! Herbs are known to have tremendous medicinal properties and many are used in naturopathy to treat potency, virility and even fertility. Basil contains flavonoids which have anti-inflammatory properties; it is also said to lift the libido and since it is usually consumed raw, the effect is maximized. The extract is used in the perfume industry because it is so ‘attractive’! So go ahead and top that pizza or fortify a salad and come out in a mood for a ‘nookie’! Would that be the reason Italians are said to be good lovers? HANDLE WITH CARE In your pursuit of pleasure, do consider the perils.
Whether it is heat inducing chillies, indulgent nuts or shellfish like oysters, there is a threat of allergies and reactions if you are new to these ingredients. If you’re planning a sensual menu for your lover, it is best to make sure they are tolerant to the ingredients in the dishes you have planned. As much as you’d like to serve strawberries with champagne or chocolate, they are considered one of the most common when it comes to food allergies and can result in both oral and skin reactions for those who are sensitive. Watch out for cherries and grapes if you are sensitive to strawberries. Food cultures across the world also include all types of mushrooms as aphrodisiacs. However, mushroom intolerance is pretty common, so best avoid the exotic ones unless you have tried it in the past. Button mushrooms cause the fewest allergic reactions as they are farmed, while gathered mushrooms are a bigger risk. So whip out the whisk, lift the ladle, spread the plump, juicy, produce and make the month of love a tad bit tastier with foods that make you love making love. Whether it’s your mind at play or your palate, either way a good meal makes you come out feeling newer and happier. The exact endorphins you need for bedlam in the boudoir. ■ CaLDRON MAGAZINE, february 2015 | 27
◉ COVER STORY
frisky foods - recipes
RED VELVET BROWNIE CHEESECAKE { INGREDIENTS } ½ cup unsalted butter, melted 250 gm castor sugar ¼ cup chocolate shavings ¼ cup cocoa powder 2 tsp red food colour 1 tsp vanilla extract 1 tsp distilled white vinegar
A pinch of salt 2 large eggs, slightly beaten 100 gm all-purpose flour 1 medium size beetroot, grated
perature 50 gm white sugar 1 large egg ¼ tsp vanilla extract
For Cream Cheese Batter 230 gm cream cheese at room tem-
{ METHOD } 1. Grease an 8x8-inch baking pan. 2. Whisk melted butter with castor sugar in a large mixing bowl. 3. Stir in chocolate shavings, cocoa, red food colour, vanilla extract, vinegar, and salt into butter mixture, one at a time, mixing well after each addition. 4. Add the beaten eggs, one at a time, to the mixture until thoroughly combined. 5. Stir flour and grated beetroot into the cocoa mixture just until combined. 6. Keep 1 tablespoon of the batter aside. 7. Pour remaining batter into the prepared baking dish. For Cream Cheese Batter 1. Preheat oven to 175 ºC. 2. Beat cream cheese in a mixing bowl. 3. Add sugar, 1 egg, and vanilla extract into cream cheese until very well blended. 4. Spoon this cream cheese mixture over the batter in pan. 5. Drizzle the reserved cocoa batter over the cream cheese mixture. 6. Drag a fork through the batter and cream cheese mixture to create swirls. 7. Bake in the preheated oven for 30 minutes. 8. Let the cake cool completely before cutting it. Recipe courtesy - The Maria Goretti Corner on #fame * Serves: 2 * Preparation: 15 minutes Cooking: 40 minutes
28 | CaLDRON MAGAZINE, february 2015
CaLDRON MAGAZINE, february 2015 | 29
◉ COVER STORY
frisky foods - recipes
Cheesy Buttery Rolls { INGREDIENTS } ¼ cup sugar 225 ml whole milk ¼ cup vegetable oil 20 gm live yeast 4 ¼ cups all purpose flour
¼ tsp baking soda ¼ tsp baking powder ½ cup butter, melted 2 tbsp dried oregano 2 cups cheese, grated
100 gm chicken sausage 2 tbsp milk
{ METHOD } 1. 2. 3. 4. 5. 6. 7. 8.
Mix sugar, milk and oil in a non stick pan and warm the mixture till it gets bubbly. Let the mixture cool down to room temperature and add live yeast to it. Add 4 cups flour to this mixture and combine well. Run the empty oven for a minute and put the bread dough to proof for 30 to 40 minutes. Once the dough has risen, beat it once and let it rest for another 10 minutes. Mix the dough with ¼ cup of all purpose flour, baking soda and baking powder and roll it well. Preheat oven to 190ºC. Make a nice rectangle out of it and add butter, oregano, cheese and sausages to it. Fold it over to make a roll. 9. Cut it into square pieces and place it in the baking tray and smear it with some milk. 10. Bake the rolls in the preheated oven for 16 minutes. Serve hot. Recipe courtesy - The Maria Goretti Corner on #fame * Serves: 2 * Preparation: 60 minutes Cooking: 20 minutes
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CaLDRON MAGAZINE, february 2015 | 31
"I am not a pretentious person and fine dining is not my style"
les roches worldwide
Chef Kiran Jethwa
32 | CaLDRON MAGAZINE, february 2015
kitchen king
Vinita bhatia
Kiran Jethwa is dismissive about fine dining places that serve morsels of food instead of a meal that will satiate one's appetite. Both his restaurants in Kenya are modelled as destinations where people can have fun with their food and get hearty portions. Moreover, he insists on cooking with fresh produce and even butchers the animals himself, so that his guests get the choicest of meats.
K
iran Jethwa loves to cook. He also loves the outdoors. So when he was approached with the idea of hosting an adventure cooking show, called Tales From The Bush Larder, Kiran jumped at the idea. After all, he could explore African bush regions and explore how the locals cooked food. The TV show has seen three successful seasons and Kiran is amazed at the number of things he has seen, cooked and eaten during its filming. He has drunk warm cow’s milk with the tribes of Maasai Mara National Reserve, eaten grasshoppers with Ugandans besides unearthing mud crabs and riding ostriches. He is having the time of his life, he tells Vinita Bhatia, and is now in the midst of announcing another upcoming adventure travel show. Vinita Bhatia (VB): An English mother and an Indian father with a Gujarati lineage in an exotic country like Kenya – you have an enviable heritage. Your childhood days must have been full of
amazing discoveries, wasn’t it? Kiran Jethwa (KJ): You have no idea! My paternal grandfather, who was originally from Gujarat, came to Kenya in 1890 and my father was born there too. My mother came to Africa in 1956 but still holds on to some English traditions and habits. Growing up, I was exposed to this eclectic mishmash of cultures, especially in food. Both my parents are amazing cooks and I picked up my initial skill in cooking from them. Soon, my friends and family would ask me to cook whenever they would come over, and I looked forward to trying new dishes at these times.
exposed to a commercial kitchen and I knew exactly what I wanted to do in my life. I loved the adrenalin rush of working in a kitchen, under stress, and working with a team where you can learn to look at food through so many different ways. After I got my degree, I travelled across the US, Italy, France as well as parts of South East Asia, working in different restaurants under different chefs.
I look back at this period as the time when I truly got educated about food. I would eat local food at street stalls, talk to natives and VB: So you always knew that you work in local restaurants. I learnt would be a chef? much more doing than I did in a KJ: Well, clichéd as it sounds, I classroom. If you ask me, you learn always loved food. Of all the things the basics of cooking – which is we enjoy, I believe food gives chop, blend and sauté – in an inus the most pleasure. After my stitution. But when you travel, you schooling in Kenya, I headed to the actually learn about cooking. If US to pursue a degree in hospitalyou walk the streets of Mumbai for ity management from the Univera day, you will learn more about sity of Manchester. I wanted to be Indian cuisine than you could in part of the hospitality industry, but an entire semester at an institution. I was unsure in what capacity and hoped this stint would give some VB: Did you encounter any parclarity. It was here that I was first ticular person during your travels CaLDRON MAGAZINE, february 2015 | 33
kitchen king kiran jethwa
Kiran Jethwa with Vinita Bhatia
who inspired you as a chef? KJ: There is no single person who has inspired me, but I have learnt a lot from many people; be it the street stall owner cooking fresh food, a chef releasing a new recipe book and sometimes even a cooking show. But my true inspiration continues to be my family and the food cooked at home, as I continue to draw from my past. VB: Did you have any foreboding when you decided to become a chef? KJ: You don’t foresee challenges. You get into a particular domain and either you survive or you don’t. There are people who are cut out for the kitchen and then there are people who aren’t. Over a period of time, you either stop doing it or you will continue doing it. It is like natural selection, in a 34 | CaLDRON MAGAZINE, february 2015
sense. After all these years, I am still doing it. I never found the pressure too much or the hours too long though of course, the pressure is a lot and the hours are long. VB: You opened your first restaurant, Seven Seafood & Grill in Nairobi, in 2010 and three months later you opened the Seven Lounge & Grill. Why did you prefer to open your own restaurants instead of working with a reputed hotel? KJ: One reason is that I wanted to present food that I am passionate about to my guests, rather than have someone dictate what I should do. For instance, I love seafood, just like my father does, who in turn picked this up enthusiastically from my grandmother who is originally from Diu and Daman. Then I like to present seafood with
“My TV show is a vehicle to show the world the ingenuity of African people and their approach towards food in a harsh environment” – Kiran Jethwa
kitchen king kiran jethwa
a mix of Mediterranean and Indian flavours – my two favoured cuisines in the world.
Rene wouters
I love the simplicity of Mediterranean food. Italians can take three ingredients – olive oil, tomatoes and onions – and create magic by throwing a little basil in it. Indians too can create magic, but they might use 15 ingredients or more. I try to bring these two cuisines together, taking the simplicity of one and the complexity of the other. One example of this is Flash Seared Masala Prawns that I make, which is quite a popular choice in my restaurants. I marinate some good quality prawns in garlic, ginger and onion with a bit of cumin seeds. After an hour, I toss them in ghee with a little bit of lemon juice squeezed over them. I serve them with a white onion, fennel and radish salad, which has a lot of crunch. It is a beautiful dish, simply created and even simply presented.
VB: What is different about your restaurants from others in Nairobi? KJ: Seven Seafood & Grill is inclined towards seafood, while Seven Lounge & Grill offers more steaks. There is lot of synergy in their menus, just that one has a slightly bigger selection of seafood and the other has more choice of steaks with bespoke cuts. Both my restaurants are very similar and cater to similar profile of guests, but they are in different locations. The one thing I was clear about when I started both is
“Getting fresh produce consistently in Kenya is my biggest challenge. The supply chains in East Africa and Kenya are terrible.” – Kiran Jethwa that they would not be fine dining destinations. I am not a preten-
tious person and fine dining is not my style. My restaurants are fun dining, where people can enjoy their food. They will not get small portions, but hearty portions. I don’t like places that serve you finicky bits of food. I like to eat food with simple flavours and with fresh ingredients. I have extended this philosophy to my restaurants. VB: Why do you call Seven Lounge & Grill a bespoke steak destination? KJ: I enjoy butchering and you can even call it my hobby. I like to observe an animal carefully before cutting it in a way that I get the best meat from it. I try to create cuts that are ordinarily not available at butcher shops and offer these meats for the steaks at Seven Lounge & Grill. That is why we call this restaurant a bespoke steak destination, because each meat piece has been carefully selected and cut in-house.
Kenyan produce at a local market CaLDRON MAGAZINE, february 2015 | 35
kitchen king - recipe kiran jethwa
Flash Seared Masala Prawns { INGREDIENTS } 2 tsp white pepper 2 tsp black pepper 2 tsp paprika 1 bunch fenugreek leaves 200 gm Macadamia nuts
2 tsp coriander seeds, crushed 1 tsp turmeric 2 tbsp ginger, crushed 2 tbsp garlic cloves 2 tsp green chillies
200 ml oil 350 gm tiger prawns, cleaned Juice of 2 lemons 1 bunch coriander leaves
{ METHOD } 1. Heat a pan on medium flame and dry toast the 6. Let it cook for about 4-5 minutes till the fish is white pepper, black pepper and paprika, till it emits beautifully caramelized. a fragrant aroma. 7. Sprinkle coriander leaves and squeeze some lemon 2. Use a pestle and mortar to pound the toasted spicjuice over. es, Macadamia nuts, turmeric, green chillies, garlic 8. Serve with hot pulkas. cloves and fenugreek leaves. 3. Add 6 tablespoons of oil into this marinade. 4. Toss the prawns in this and squeeze with some Recipe & Image Courtesy: Chef Kiran Jethwa lemon juice and set aside for half an hour. 5. Heat a dry pan till very hot and sear the marinated * Serves: 4 * prawns in it. Preparation: 25 minutes Cooking: 20 minutes
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kitchen king - recipe
kiranjethwa.net
kiran jethwa
Chef Kiran Jethwa
VB: Availability of fresh produce is every chef ’s dream come true and you are smack in a country where fresh produce is available in abundance. Doesn’t this make it easier for you to come up with new dishes all the time? KJ: Most people won’t believe me when I say this, but getting fresh produce consistently in Kenya is my biggest challenge. The supply chains in East Africa and Kenya are terrible. They are not organised as they would be in other parts of the world. To get fresh seafood daily, I rely on an army of fishermen who live on the coast. They call my restaurant’s purchasing team every day informing them about their day’s catch and my team then picks the best of the lot. Managing this assortment of suppliers is a nightmare. Planning a menu is, therefore, equally tricky. We have a stock
menu and then we put up daily specials that we keep changing, depending on what we get fresh. It is quite challenging and not the fun and games that most people think running a restaurant is all about. VB: Hosting ‘Tales From The Bush Larder’ suddenly put you in the limelight. Was this something you planned when you entered the food industry? KJ: I had no desire of being on TV for TV’s sake. For me, it was an opportunity to tell stories that had not been revealed and show them in a manner that had not been seen before. There is a lot of media coverage in East Africa and Kenya, where I live. If it is positive, it is about wildlife and safaris, otherwise the media is more weighted towards crime, poverty. In the middle of these two ends, the stories of the ordinary people and their daily lives are often
missed. My TV show is a vehicle to show the world the ingenuity of African people and their approach towards food in a harsh environment. They have rudimentary means but are very clever at making the most of whatever produce they get. To see how they harvest, catch or grow is very fascinating, for me, and also the viewer. VB: Do you plan to come out with more food shows around the African continent? KJ: I am in the middle of another show right now, which is also an adventure food show, but on a global scale. It is about seeking out the craziest stories out there. That aside, I want to continue what I am doing, which is exploring food and increasing my repertoire as a chef by learning about new ingredients, techniques and cuisines. ■
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Confidence is something that Vicky Lau has in abundance. When she decided to trade in her well paying job as a graphics designer to become a chef, she was confident she would succeed. When she started Tate in 2012, she was sure guests would appreciate her vision of a niche French restaurant. When Tate won a Michelin star every year since it started operations, she chose not to rest on these laurels and set the bar higher. She tells Vinita Bhatia that though she was awarded VeuveClicquot Asia’s Best Female Chef for 2015, she has not had the time to celebrate, because she is busy cooking for her guests at Tate. 38 | CaLDRON MAGAZINE, february 2015
kitchen queen
Vinita bhatia
“Balancing the roles of a chef and restaurant owner was like having a split personality” Vicky Lau
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kitchen queen vicky lau
Vinita Bhatia (VB): Congrats on being announced VeuveClicquot Asia’s Best Female Chef for 2015. It is quite a feat to achieve this at just 34 years! Vicky Lau (VL): Of course, it is a great honor and such a thrill. I have not had the chance to celebrate this achievement yet, though many of my friends and peers have made reservations at Tate to congratulate me. I am looking forward to feeding them. I hope they experience the passion I have for my work through the dishes that we serve at Tate. From planning to execution, we strive to oversee every detail and this is what I hope makes us stand out. VB: You were a graphics designer in an advertising company. What motivated you to change tracks and become a chef? VL: As a Graphics Communications graduate and creative director, I spent several years learning how visual cues like colours or textures could be used to trigger a memory or spark the imagination. Then at the Le Cordon Bleu Bangkok I discovered that food, as a medium of expression, was a far more liberating canvas to explore creativity because of the added dimensions of taste and smell. You also have the instant gratification of seeing someone enjoy your food. I believe that Hong Kong is a place for opportunity and entrepreneurship and, driven by my love for creative work, I set out to make a home for that passion. 40 | CaLDRON MAGAZINE, february 2015
VB: Did you have any concerns about throwing away a perfectly well paying job to take up the challenge of entering the overcrowded food industry? VL: Strangely, I didn’t have any worries while taking this decision. I think you never know your limits until you push yourself to them and even if I did fail I am not afraid of picking up where I left off. VB: It is quite surprising that you chose to specialize in French cooking with its subtle flavors rather than Oriental cuisines, which have relatively more pronounced flavors. VL: I always wanted to have the freedom to explore food without any rules. This is what drew me to the creative possibilities of a fusion of French and Oriental cooking styles. When I decided to pursue a culinary education, I was still handling some freelance jobs and needed to join an academy that would permit me to fly back on weekends to take care of business. That is why I zeroed in on Le Cordon Bleu Bangkok. It helped that it was the closest French cooking school to Hong Kong, a cuisine that always intrigued me with its elaborate preparations and delicate flavors. At the same time, I grew up eating Oriental food, which had a strong influence on me. In fact, if you try the food at Tate today, you will find that my cooking techniques and ingredients used are an eclectic mix of French and Asian cuisines.
“If you constantly challenge yourself on creating the next best dish and use the best ingredients, even if it means high on food cost, customers will come back for more.”
“Inspiration can come from anywhere if you seek it with an open mind and pay attention to what is going on around you.”
CaLDRON MAGAZINE, february 2015 | 41
kitchen queen - recipes vicky lau
Shrimp and Lemongrass Consommé
In a classic consommé, egg whites are used to clarify the stock as they coagulate and trap all the impurities, but often this process also results in some loss of flavour. In this recipe, Vicky Lau has avoided the use of egg whites and tweaks it to make it relatively easy for home cooks to try. { INGREDIENTS } For Consommé 500g fresh raw shrimp with shells, washed peeled ½ stalk of lemongrass 3 gm ginger 1 tomato 1 clove garlic
1gm Kampot peppercorns ½ birds eye chili 350 ml distilled water 5 gm fish sauce For Botan Ebi 8 pcs Botan Ebi shrimps, peeled
and deveined 2 gm chives 10gm Bafanuni sea urchin 30 gm caviar 1 lime
{ METHOD } For Consommé 1. In a blender, puree all the ingredients, except fish sauce, until you get a smooth puree. 2. Transfer this mixture into a heavy bottom stock pot and simmer on medium heat.Watch closely so that it does not come to a boil. Stir it constantly with a spatula until it starts to simmer, then stop stirring. 3. After 45 minutes, take the pot off the heat and with a ladle, slowly scoop out the liquid and strain it through a fine cheesecloth. Add in fish sauce to finish. For Botan Ebi 4. Rinse shrimps thoroughly in ice water. Pat dry and cut it into small pieces. 5. Make a mixture of soy sauce, pepper, grated lime zest and chopped chives. Mixing the shrimps gently in this with a rubber spatula. 6. Place a ring mold in the center of the bowl and fill the mold with a spoonful of the Botan Ebi shrimps. Layer a small teaspoon of caviar on top and remove the ring mold slowly. 7. Garnish the top with a Bafanuni sea urchin sliver. Slowly pour the shrimp consommé, filling the sides of the bowl. Serve immediately.
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Recipe courtesy: Vicky Lau * Makes: 500ml * Preparation: 10 minutes Cooking: 45 minutes
Botan Ebi Uni Mousse
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kitchen queen vicky lau
VB: You started working with the Michelin-starred Cépage in Wan Chai. Why did you decide to open your own restaurant, Tate, in 2012 rather than continue working with at Cépage? VL: Chef Sebastien Lepinoy, who mentored me at Cépage, was probably my biggest inspiration, teaching me cooking techniques, the importance of attention to detail and being aware of what’s around you. His cooking philosophy is that simplicity is the sign of perfection. After learning so much from him, I was keen to start something on my own. Hong Kong is a place that provides a lot of opportunities and supports entrepreneurship. Driven by my love for cooking and creating things, I wanted to combine these dual passions in a restaurant of my own.
VB: Tate was awarded a Michelin star in the first year of its operations and every year since. While setting it up, did you have a thought at the back of your mind that you wanted it to emerge as a must-visit restaurant in Hong Kong? VL: Every restaurateur wants their place to be a big success, but I honestly didn’t see such prestigious accolades coming, especially so early on. I just hoped to deliver a good dining experience, with certain high hospitality standards. When a guest walks into Tate, they can be assured of friendly service in a comfortable environment along with food that is served with sincerity and efficiency. Very often, customers visit us on their birthday or for a special celebration and it is important for us to help make that day special for them. VB: How is the food and hospitality landscape in Hong Kong changing? VL: Hong Kong’s restaurant scene has always been eclectic, vibrant and changes faster than you can
blink, and there’s no sign of slowing down judging from last year. Some of the recent changes include a rise in more refined Chinese restaurants with luxury settings. Also, there seems to be more small restaurants that are focused on specific types of food as well as more celebrity chef-run restaurants. VB: With the food industry going through so many changes around you, and at a fast pace, where do you get you inspiration to come up with new flavours and dishes? VL: My biggest influence would be available seasonal ingredients that I can manage to get hold of. I think inspiration can come from anywhere if you seek it with an open mind and pay attention to what is going on around you. Sometimes, even a movie or a piece of music can provoke a feeling or spark an idea. It just depends on how you interpret it and it relates to you. Then again, sometimes interpretations can evolve over time. Your own dish can serve as a source of inspiration and evolve into another dish. This is when you create the best possible dish because you’re always trying to beat your previous best. ■
theworlds50best.com
Initially, I faced many challenges. Balancing the roles of chef and restaurant owner was like having a split personality. I wanted Tate to be a niche fine-dining restaurant, but not make it a traditional French restaurant, which makes it unique in Hong Kong. I believe if you constantly challenge yourself on creating the next best dish and
use the best ingredients, even if it means high on food cost, customers will come back for more.
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[[ FOOD TALK ]]
SID KHULLAR
An Entrepreneur Par Excellence What sets Mint Leaf Food Co apart from other gourmet caterers is their dignified way of going about business. Founder Ajay Jain does not believe in shouting about his enterprise from rooftops, he would rather that his customers spread a good word about his company’s services to their friends and colleagues. He calls it brand propagation with dignity. That explains why during assignments, Ajay does not keep his company’s business cards lying around in boxes waiting to be picked up. Instead, his team exchanges cards only at a guest’s specific request.
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met Ajay Jain first, when I was little more than a gangly teenager, looking for a job in his technical division. 20 years later, I met his now grown-up daughter, and made a promise to meet with her father, one of my first bosses. Eventually when we joined the dots the result was an afternoon of nostalgic recollections, good food, beer(s) and discussions around Ajay‘s present business, The Mint Leaf Food Co, a high end gourmet catering company. Sid Khullar (SK): I recall your businesses to be very different. How did The Mint Leaf Food Co start? Ajay Jain (AJ): Well, around 1998 we decided to exit our then businesses due to a variety of factors. After some planning, we found the business of hospitality to be a lucrative one and quickly started, building up a database of over 5,000 hospitality professionals, which in those days, was quite a number. Since we didn’t have the appropriate background, we consulted various senior chefs from the industry to assist us in the process of recruiting these professionals.
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This venture gave me my first inroads in the world of food. While it worked well for some years, it wasn’t satisfactory for a number of reasons and we decided to think out of the box. This led to our treating my wife, Nisha’s, love of cooking as a possible asset, which we married to my experience in the industry. With the support of the same chefs, in 2008 we started our new catering venture, Mint Leaf. SK: How did the market treat Mint Leaf in its budding years? AJ: Those were interesting times. Both (my wife) Nisha and I have loved not only eating food but also cooking for our friends and family every chance we got. At the same time, we did not know much about cooking on such a large scale. Hence, we partnered with an experienced Executive Chef and under his guidance began by catering for Diwali and other parties. The only thing we were very particular about was the quality. Our simple thumb rule was that if our food doesn’t wow us, it definitely won’t make an impact on
“There is nothing greater than a positive word spoken from an existing client to a potential one and that’s the way I’d like to keep it.” – Ajay Jain
Ajay Jain and his wife/business partner, Nisha Jain CaLDRON MAGAZINE, february 2015 | 47
[[ FOOD TALK ]]
ajay jain
“Our simple thumb rule is that if our food doesn’t wow us, it definitely won’t make an impact on our clients.” – Ajay Jain The Jain family
our clients. The quest for quality is never economical; we were always priced a notch higher than our competition. Initially, we encountered certain challenges but like they say, the proof of the pudding is in the eating. Our food slowly found its place in the hearts of our own niche clientele and Mint Leaf began taking shape. Our breakthrough moment came when we became a turnkey solution for a premium customer’s parties. During that experience, she and her other guests saw how engaging Mint Leaf made it easier for them to entertain their guests by letting us do all the planning and catering of food. SK: Do you recall the first big order that Mint Leaf received? AJ: Mint Leaf received its first large order in 2009 from Standard & Poor for nearly 700 people for a Diwali party. Not only was it our first really large order, it was also the first time we ventured into 48 | CaLDRON MAGAZINE, february 2015
serious non-vegetarian cooking, an area we had only flirted with the edges of previously. With our newfound confidence of being able to cater to large groups of people, we began catering to weddings too. Our clients spread across NCR and neighbouring places like Panipat, Karnal and Rajasthan. It was quite an exciting time. Our high point recently was catering a gathering for FICCI’s Ladies Wing in May 2014. Many established caterers were in the running and we didn’t really expect to get the assignment, but we did! The food we dished out was varied – Indian, Italian, Chinese, Thai and Japanese – all 100% vegetarian and much appreciated. SK: What’s your guiding mantra? AJ: We don’t promote ourselves and would much rather let our customers spread the word. There is nothing greater than a positive word spoken from an existing
client to a potential one and that’s the way I’d like to keep it. We have more than 90% positive feedback and we look forward to converting the remainder 10%, so we can channel that learning into the further growth of Mint Leaf. It is in this endeavour, we continually insist on our core focus of delivering great quality good tasting food. Anything else would be a dilution of what we stand for. SK: What are your future plans for Mint Leaf? AJ: Given that we’ve done numerous kinds of events now, including celebrity events, launches and openings apart from the usual weddings and festive getogethers, I believe we need to bundle up our focus and move towards foods of greater sophistication, bring out cultural implementations for our customers and continue striving to deliver higher quality at all times. One thing is for sure – the customer is always right! ■
wondering what to buy your valentine? turn to page 74.
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international flavours
Basque IN ITS GlORY vinita bhatia with inputs from Chef Luis Manuel Ezqueta Figueroa of Casa De Tapas, Dubai.
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international flavours
Basque is truly a country of, and for, gastronomes. After all, it boasts of around 40 Michelin star restaurants, and culinary tourism is one of the emerging industries there. After a visit to the country, you will not be far off the mark if you say that food and soccer are the two things that truly matter to the Basque people!
W
hat is common to restaurants like Arzak, Akelarre, Martín Berasategui, Azurmendi, Mugaritz, Andra Mari, Marqués De Riscal, Zaldiarán and El Molino De Urdániz? Sure they are all Spanish, their names are a dead giveaway. But two other things that they share in common are that they are all Michelin star establishments and are based in the Basque region of Spain. In fact, most of them are located in the seaside resort town of San Sebastian, where it is said that you can’t throw a stone without it ricocheting from the door of one of the 40 Michelin star restaurants. The profusion of these renowned establishments has turned the spotlight on Basque cuisine, which
till a few years ago was considered to be too rustic to feature on the menu of a tony restaurant catering to the swish set. Today, the same upmarket clientele set can’t seem to get enough of this cuisine and the growing culinary tourism to San Sebastian offers enough proof of this. NATURAL ABUNDANCE Geographically, the Basque region has been blessed by nature several times over. Located in the south-west part of Europe, it has the Atlantic Ocean on one side and the Mediterranean sea on the other, with the mountain chains of the Pyrenees, Aralar, Aizkorri and Gorbeia acting as giant barriers between the two gigantic water bodies. Seafood is found as abundantly as game, domesticated animals and fresh plant produce.
Despite the availability of this natural richness, the local Basque people were not very affluent. Most were farmers, hunters or fishermen, who reared, grew or hunted their food. Till the 15th century, the main crops cultivated in the region included millets, beans, lentils, fruits and some vegetables, though seafood, beef, and fresh game were the main source of sustenance. When the news of the discovery of America reached the seafaring community of Basque, they decided to venture there to explore trading opportunities. On their return to their homeland, they brought back produce like potatoes, tomatoes, corn and peppers. Spanish homemakers started experimenting with these exotic (for them) ingredients, while cultivators started farming them. Soon, these produce
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international flavours Beautiful Basque country
became an intrinsic part of Basque cuisine. WHOLESOME IS WELCOME Like the rest of Spanish food, the Basque cuisine is wholesome and hearty. Seafood is still the mainstay of the cuisine. Centuries ago, when fishermen would spend upto a week to haul a good catch before heading home, they had to come up with ways to preserve the fish. Since cod was the most common fish they could find in the sea, they figured out that coating it with salt and then drying it increased the shelf life of the fish. In fact, salted cod used to feature frequently in most Basque meals, though with over fishing the fish is harder to find and has now become a delicacy to savour. What most people do not know is that Basque cuisine has many 52 | CaLDRON MAGAZINE, february 2015
dimensions based on the three different provinces in the region. The cold Álava region in the south is mountainous with ravines, valleys and vast rivers, and the food here has lot of game, fresh water fish, pork, poultry and beef, in addition to tubular roots, mushrooms and other vegetables that grow in the mountains. The climate of Álava is ideal for vineyards and the famous Rioja wine is grown and bottled here. The Vizcaya region is located along the coastline of Cantabric Sea. Fresh seafood, including shrimps, squids, sardines, tuna, anchovies and clams are available in plenitude. Salted cod is another specialty of this region. Guipúzcoa in the northern part of the Basque region is faced alongside the Atlantic Ocean, and is
close to France. It has the sea on one side and mountains on the other and this popular tourist spot has access to all kinds of fresh seafood, meat and plant produce that one can imagine. This is also the region where the French influence is most evident in the local cuisine and where every meal is nothing short of a celebration. If you gobble your food in a hurry, you truly run the risk of inviting the cook’s ire, and rubbing a Spaniard the wrong way is truly a folly. EVER EVOLVING Over the years, given its proximity to France, Basque cuisine has assimilated some of the French finesse, and this influence is evident in the modern cooking techniques adopted by local chefs. This new age cooking is popularly known as nueva cocina vasca, where seasonal produce are cooked simply with an emphasis on freshness, but still holding on to some elements of the robust traditional Basque cuisine. Conventional Basque cuisine of yore relied heavily on thick and creamy sauces, cream and butter, which was to help people deal with the harsh winters and their labour-intensive lifestyle as farmers and fisherfolk. Food preparation was elaborate and relied on slow cooking, especially the stews, which would be bubbling in the pot from early afternoon till they were eaten with some bread, tapas, and fish during dinner. Like the rest of Spain, tapas is a way of life in Basque especially as a late evening snack. The most popular tapas is Pintxos, where small bread slices are combined
international flavours
Pinxtos, a traditional Basque snack, related to the popular and well known Tapas
with various ingredients, fastened with a toothpick, cooked and eaten as an appetizer with friends at the bar. The Basque people were also master butchers and there was hardly any part or organ of an animal that they could not cook – where it was offal, brains, snouts, feet, etc. To make these look less gory and appetite suppressing, they would
concentrate on presenting them captivatingly, presenting partridge eggs with shrimps in a salad with olive oil dressing, or adding the chewy glands located near the lower jaw of fish in a broth. Even today, Basque chefs are busy experimenting with various ways to use and cook the locally available produce in a neo-classical Basque-meets-French style. Given
the enthusiasm that locals have about food, and the high expectations that visiting tourists bring along, they aim to be sophisticated and unpredictable yet rustic in the same breath. So passionate and patriotic are they about Basque cuisine that they would rather hang up their aprons than have adjectives like insipid or uninspired ever get attached to their native food. â– CaLDRON MAGAZINE, february 2015 | 53
Go Fish!
Want to cook something that will spell romance from the get-go? Then look no further than fish, prepared the Spanish way. After all, when it came to lovin’, no one knows how to do it better than Spaniards. Recipes courtesy: Maritime by San Lorenzo 54 | CaLDRON MAGAZINE, february 2015
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Recipe Corner
Carpaccio Di Salmone If your loved ones love salmon and want to enjoy it in all its natural glory, this is the perfect dish to make their hearts melt! { INGREDIENTS } 10 gm rosemary 10 gm sage 10 gm garlic 10 gm thyme 5 gm fennel leaves or 15 gm crushed fennel seeds 150 gm sea salt
150 gm sugar 900 gm salmon fillets, deboned but not skinned 1 orange zest 1 Sicilian lemon 1 tbsp Oregano 1 fresh Chili
For Citronette for final seasoning 2 tbsp extra virgin olive oil ½ tbsp lemon juice
{ METHOD } 1. Finely chop all herbs, mix with salt and sugar. 2. Massage the salmon fillets with this mixture for 5 minutes, then leave it on top of the fish for 2 days. Refrigerate the fish and let it rest without touching the whole time. 3. Remove the filet from the liquid brine that will form and wipe off the remaining mixture with paper. Do not use water. 4. Thinly slice the fillet diagonally, avoiding the skin. Place on serving plates. 5. Season with citronette and serve with an optional garnish of lemon. * Serves: 6 - 8 * Preparation: 2 days Cooking: None
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Recipe Corner
Zuppa Di Granchio This intensely flavoured crab soup carries a distinctive taste of the seaside, and will make you long to hit the beach, pronto!
{ INGREDIENTS }
200 gm onion 200 gm carrots 200 gm celery 30 gm garlic 1 kg small soft shell crabs
250 ml olive oil 30gm sage 30 gm thyme 250 ml white wine 100 ml brandy
1 ½ liter unsalted seafood stock 200 gm tomato paste
{ METHOD } 1. Chop the vegetables and the raw crabs. Save the water that will be released from them. 2. In a deep bottomed pan, cook the vegetables in olive oil until golden colour. 3. Add the crabs (with their water) and the fresh herbs, cook on high heat until dry. 4. Add white wine and brandy and let the juices reduce. 5. Add the stock and tomato paste and let simmer very slowly. Occasionally skim the foam on top, until the soup is reduced by half. This may take over one hour. 6. Process in food blender and pass through a strainer. 7. Season with salt and pepper and serve. * Serves: 6 * Preparation: 20 minutes Cooking: 60 minutes
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Recipe Corner
Spaghetti Ai Gamberi The beauty of this dish is that is it quick and easy to make, which means it gives you all the time to spend cuddling with your special someone before, and after, dinner.
{ INGREDIENTS }
600 gm medium size shrimp, cleaned and deveined 20 gm garlic, finely chopped 2 fresh chillies, chopped 50 ml olive oil
50 ml white wine 250ml tomato sauce 800 gm fresh ripe tomatoes, diced 100 ml prawn bisque Salt, to taste
350 gm spaghetti, cooked and drained
{ METHOD } 1. In a large skillet, cook the shrimp, garlic and chillies in the olive oil. 2. Add the white wine away from the range, so it won't flame. Let the sauce reduce. 3. Add tomato sauce, fresh tomatoes and bisque. Adjust salt to taste. 4. Toss the spaghetti in the skillet with the sauce until almost dry. * Serves: 4 * Preparation: 10 minutes Cooking: 20 minutes
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Recipe Corner
Pomfret Alla Piastra Nothing fires up the appetite as much as the sight of perfectly grilled pomfret fillets marinated in olive oil. Even those who are not fond of fish will be tempted to take a bit of this preparation.
{ INGREDIENTS }
2 pomfret fillets 3 tbsp extra virgin olive oil Salt and pepper, as required 200 gm potatoes, boiled and
mashed Fresh vegetables of your choice (broccoli, spinach, carrots, zucchini, bell peppers)
½ tbsp lemon or orange juice
{ METHOD } 1. Sear the fillets in a nonstick skillet with 1 tbsp oil, on both sides; adjust salt and pepper. 2. Place in serving dish with mashed potatoes. 3. Blanch the vegetables in boiling water for just one minute. 4. Sautè them in the same skillet where the fish was cooked. 5. Put the vegetables in the dish with the fish and the mashed potatoes. 6. Drizzle the remainder olive oil season and lemon or orange juice over everything.
* Serves: 4 * Preparation: 10 minutes Setting Time: 20 minutes
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TRIED & TESTED Parul Pratap shirazi
When The Call For
Soup Strikes
It is common knowledge that new things come with a novelty that could be misconstrued as inspiration; after almost a month with the Philips Soup Maker HR2201, I can safely say it is not novelty at play!
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don’t naturally veer towards gadgets and considering the paucity of space in extensively used kitchens or condominium kitchens, they don’t seem very attractive at all. But every once in a while you bump into a product that not only suits your lifestyle but can be inspiring too. Not to play the devil’s advocate, but Philips Soup Maker HR2201 falls into that category. A combination of a boiler and blender, all packed into a neat stainless steel electric kettle shaped body, this soup maker is fairly innovative in terms of kitchen appliances. The question you have to ask yourself is, are you a soup and smoothie family? Even if the answer is negative, both those foods are actually a good idea to incorporate in your and your family’s diet! Not all soups and smoothies are healthy; it depends on the ingredients entirely but these are probably two of the easiest meal components to make sans excessive fats or oils.
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Pros
No sharp edges Easy DIY installation Light and durable
Cons
Separate cables, difficult cleaning Limited usage
Given the fact that Indian homes and kitchens are serviced largely by domestic help, I chose to clean and care for this gadget myself. It is a precarious process since meats and oils tend to stick in crevices and curves inside the jug and a thorough cleaning is the only way to keep the stainless steel body spotless and hygienic. From an ergonomic perspective, it is bulky on a shelf top but once it is cleaned and dried it can be stacked away till required again. CHOOSE WISELY The functionality is upped by the fact that there are 5 programs you can choose from – smooth, chunky, compote, smoothie and manual blending function. The difference between smooth and smoothie is time and temperature, the smooth function makes near perfect thick, blended soups and the smoothie functions uses no heat and makes a thick, blended smoothie in under 3 minutes. The manual blending function is fairly useless unless you plan to use this appliance as a multi utility system and use it just for blending. I would advise against it! For clear soups or thick soups, it is advisable
philips soup maker hr2201
tried & tested
FIRST IMPRESSIONS As far as first impressions go, the size seems ample for about litre of soup or smoothie but the weight makes it seem a bit unsteady, which in time you realize, it isn’t! The appliance comes in three parts: the jug or body, the top or power source and blender arm and a power cable. Since both the body and the top have electric components built in, this appliance needs plenty of care when it comes to washing and cleaning.
to cut all the vegetables into 2 cm pieces, evenly, so they pulverize and blend evenly. For chunky soups however, bite sized bits make sense anyway. Feel free to add noodles, bits of meats and even an egg drop if the recipe requires. With clear instructions and a simple yet stocked soup recipe book, this appliance is actually a lot of fun. Since the base of all soups is stock, it is also advisable to keep stock ready beforehand. If you find that clause tedious then stock cubes are a simpler option. TIME TO COOK The maximum cooking time for the Soup Maker is 23 minutes which is how long it takes to make smooth soups, though chunky soups are ready in 20 minutes. Try to combine ingredients that have similar cooking times, else you may end up with noodles that are too soft and chicken bits that are too tough. This part is tricky and it is best to follow the recipes given in the book before you
experiment with your own. If the liquid content is not sufficient then the vegetables and meats tend to stick to the bottom, so do keep a check on maximum and minimum markings for liquid input. Once the soup is ready, the stainless steel jug keeps the soup hot for up to 40 minutes depending on the weather. Once the season changes the utility of the product does not diminish since smoothies are ideal summer beverages. You can experiment more with smoothies since there is no need for temperature control and the entire process is over in minutes. In conclusion the Philips Soup Maker HR2201 could well be the only inspiration you need to start eating healthier or indulging in a favourite meal course like soups and compotes. Priced at INR 9,990 it is by no means a spur of the moment buy but it could be a definitive turning point in your eating habits! ■ CaLDRON MAGAZINE, february 2015 | 65
TRIED & TESTED - recipe
Summer Minestrone with Rice
{ INGREDIENTS }
1 garlic clove, chopped 75 gm spring onions, chopped 75 gm carrots, cubed 75 gm celery, chopped 75 gm green beans, chopped
50 gm fennel, chopped 75 gm green asparagus, chopped 75 gm cherry tomatoes, quartered 50 gm canned sweet corn, drained 50 gm rice
600 ml vegetable stock 1 bay leaf 6 stalks thyme Pepper and salt, to taste
{ METHOD } 1. Place all ingredients into the soup maker, close the bowls. Remember to remove the bay leaf before lid and select the ‘chunky’ soup program. serving. 2. When the soup is ready, open the lid and pour into 3. Serve hot with a side of crusty bread. Recipe courtesy: Parul Pratap Shirazi * Serves: 1 * Preparation: 10 minutes Setting Time: 10 minutes
Spinach & Mushroom Soup
500 ml chicken stock 1 ½ cup spinach leaves, roughly chopped
{ INGREDIENTS } ½ cup button mushrooms, sliced 2-3 cloves of garlic, chopped 1 large potato, cut into 2 cm cubes
½ cup of fresh cream Salt and pepper, to taste
{ METHOD } 1. Add all the ingredients to the soup maker. 2. Choose the ‘smooth’ program. 3. Once the soup is done, if you wish to thicken it you can add a tablespoon of butter blended with a tablespoon of flour to the hot soup. Stir gently
and put it back on ‘smooth’ program, so it heats up again. However, turn it off (there is an off button with the programs) within 3 minutes. 4. Serve hot with garlic bread or warm dinner rolls.
Recipe courtesy: Parul Pratap Shirazi * Serves: 4 *
Technical specifications
Voltage: 220-240 V Frequency: 50-60 Hz Cord length: 1.2 m 66 | CaLDRON MAGAZINE, february 2015
Capacity: 1.2 litres Number of programs: 5 Heating power: 990 W
Motor power: 180 W
recipes
health faq CaLDRON MAGAZINE, february 2015 | 67
tips & tricks
vinita bhatia
Mistakes To Avoid While
cooking lamb
There is nothing like cooking great lamb at home, time after time, unfailingly. Australian Chef Adam D’Sylva shares some foolproof tips on choosing the right type of lamb and cooking it perfectly.
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any people steer clear of cooking lamb at home, because they worry that it will end up stringy, chewy or overcooked. Some opt for the trial and error method to figure out the right temperature, quantity and time to cook lamb before they make it on a regular basis. Yet others rely on tested recipes handed down by their family members or friends and do not dare steer even an inch away from them. The remainder prefer eating
68 | CaLDRON MAGAZINE, february 2015
lamb at restaurants rather than cooking it at home. Chef Adam D’Sylva, who runs Melbourne’s popular restaurants, Tonka and Coda, shares some tips on how to handle lamb correctly so you end up with succulent meat pieces, consistently. Now ain’t that a treat? Tip #1: Choose lamb over mutton Firstly, understand the difference between lamb and mutton. Sheep that are slaughtered between 4 and 12 months are called lamb. Their meat is more succulent and tender as compared to mutton, which is basically
Chef Adam d'sylva
tips & tricks
sheep butchered after they are a year old. Its meat is tougher, has a stronger flavour and takes longer to cook. Ideally, stick to lamb for cooking since it is tender and has a luxurious flavour.
Tip #4: Thaw it right Never cook lamb that hasn’t thawed completely, because it will not cook evenly through. If using refrigerated meat, bring it to room temperature.
Tip #2: Become pals with your butcher Identify a good butcher whom you can trust. Procuring meat from a known and trusted butcher means you can ask where and how it was reared and you will not have any surprises when it comes to the quality of the lamb.
The best way to thaw lamb is to remove it from the freezer and place it in the refrigerator a day before you plan to cook it and let it slowly thaw.
In case you are picking up lamb from a new source, look out for the appearance of the meat. If it has a sticky texture, is discoloured or emits a smell, do not buy it. Tip #3: Store lamb correctly It is important to refrigerate lamb properly, so that the meat does not spoil or bacteria do not grow on its surface. Clean and pat dry the meat. Wrap it in a paper towel and cover it with cling film before refrigeration. This keeps the meat dry and the animal’s juices do not spread out throughout the flesh, which could spoil the meat. You can refrigerate the meat for up to four days before using it, though it is always advisable to use freshly butchered meat rather than frozen. If you are not going to consume it immediately, freeze it at the earliest.
If you are in a rush, seal the meat in a plastic pouch and leave it in a cold water bath. Keep changing the water every 30 minutes, so that the meat thaws properly. Tip #5: Cut lamb at the right time Avoid cutting the lamb immediately after cooking it. If you cut the meat while it is still hot, it will bleed as the muscles have not rested. It can be quite off-putting. Let the lamb rest for the same amount of time you have cooked it for. This means all the juices will spread properly throughout the meat, making it tender. Warm the dish again after resting it. Now that you are armed with the information about how to handle lamb correctly, go ahead and try these recipes. There is no greater joy than digging into juicy lamb pieces prepared perfectly. ■
Lamb Noisettes CaLDRON MAGAZINE, february 2015 | 69
chef adam d'sylva
tips & tricks - recipes
Seared Lamb Medallions with Almond and Mint Pea Cream
{ INGREDIENTS }
For Medallions 10 x 200 gm Australian lamb eye of short loin 10 slices prosciutto Black pepper, to taste 2 tbsp olive oil
For Pea Cream 1 litre chicken stock 500 grams green peas Few sprigs of fresh mint 1 tbsp light cream To Serve Baby vegetables, prepared,
blanched and refreshed (asparagus, carrots, potatoes, Brussel sprouts, cauliflower) 30 baby black olives 60 gm raw almonds 300 ml veal jus
{ METHOD } For Pea Cream 1. Bring the chicken stock to a boil in a crockpot. Add peas and cook over medium heat for 8 minutes. 2. Puree and press peas through a fine sieve. 3. Adjust seasoning and consistency with cream. Keep warm and remember to add chopped fresh mint just before serving. For Medallions 4. Wrap each lamb loin with prosciutto and season with black pepper.
5. Slice each loin into three medallions. 6. Heat oil over a medium heat and brown the medallions. Continue to cook for 3-4 minutes per side. 7. Remove and allow it to rest for 5 minutes. To Serve 8. Heat baby vegetables in boiling water. 9. Drain and arrange vegetables, olives, almonds and lamb medallions on the serving plate. Dot with pea cream and veal jus.
Recipe courtesy: Meat & Livestock Australia * Serves: 10 * Preparation: 15 minutes Setting Time: 30 minutes
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CaLDRON MAGAZINE, february 2015 | 71
chef adam d'sylva
tips & tricks - recipes
Slow Roasted Za’atar Lamb
{ INGREDIENTS }
4 Australian lamb shoulder racks 115 gm Za’atar spice Salt and pepper, to taste Olive oil, for cooking For Lamb Sausage 450 gm lamb sausage mix
1 tbsp parsley, chopped 30 gm crepinete (caul fat) For Pistachio Nut Paste 115 gm pistachio nuts 1 garlic clove ½ orange, zested
4 tbsp olive oil To Serve 425 gm potato gratin 1 cup red wine just Edible flowers and herbs
{ METHOD } For Lamb 1. Preheat oven to 120°C. 2. Coat lamb rack with Za’atar, salt and pepper. 3. In frying pan on stovetop, brown lamb in a little oil. 4. Move lamb to oven and cook until internal temperature reaches 50°C. Lamb should be cooked through but still pink. 5. Allow lamb to rest for 10 minutes before serving.
For Pistachio Nut Paste 10. In a food processor blend nuts, garlic and zest, adding oil until a fine paste is formed. 11. Add water to thin the paste to a mayonnaise consistency. 12. Heat potato gratin in oven until hot - about 30 minutes. 13. Heat red wine jus in a small pot on stove.
For Lamb Sausage 6. Divide lamb sausage mixture into four balls. 7. Coat with parsley and wrap in caul fat. 8. Brown lamb balls in frying pan. 9. Move lamb to oven and cook 30 minutes.
To Serve 14. To serve, smear plates with pistachio paste. Cut lamb racks in half and place on plate to one end. 15. Place gratin next to rack, then a lamb sausage ball. 16. Garnish with herbs and flowers then drizzle with red wine jus.
Recipe courtesy: Meat & Livestock Australia * Serves: 4 * Preparation: 10 minutes Setting Time: 40 minutes
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CaLDRON MAGAZINE, february 2015 | 73
stop. shop
Because Love Is All Around Us!
If love is on your mind and you want to gift your special someone a gift they will remember, read on. We have some quaint and practical gifts, for him and her, which will set their hearts racing and score you some extra brownie points.
color him nonchalant Liven up your man's winter wear collection by adding a pop of vibrant color to it with this red solid sweatshirt. Crimson red solid sweatshirt. Hoodie with drawstrings and contrast black inner side. Kangaroo pocket. Branding on the left side of the chest. Full sleeves with ribbed cuffs. Ribbed hem. He can put on this uber-cool red sweatshirt with a pair of distressed denim jeans and high-ankle casual shoes. Availability: Amazon.in INR 559
FOR HIM
All That Glitters Make your beloved's wishes come true with the luminous solid cut and radiant pieces from PN Gadgil Jewellery. Intricately handcrafted, the collections are elegant and timeless and are sure to make your lover’s day extra special. You can select from eye-catching earrings, delicate necklaces, arm adornments and charm pendants to give a gift that will make your Valentine’s Day perfect for your true love. Availability: All PN Gadgil outlets and www.shop.pngadgil.com
FOR her
74 | CaLDRON MAGAZINE, february 2015
price on request
Availability: All stores stocking Tommy Hilfiger products INR 1,799 to INR 29,999
FOR HIM
Wrap it up What makes scarves interesting is their versatility. Wrap it around your neck, hang it over your shoulder, tie it on your handbag or knot it around your hair - use it whichever way you like and it never fails to look classy. Especially when it is in a deep red color and is silk and cotton dyed to boot. Here is one accessory that makes dressing up for occasions an easy-peasy affair. Availability: Craft House, The Metropolitan Hotel & Spa INR 1,250
FOR her
put him to work He'll love you for getting him this cordless drill, the secret desire of every householder. These cordless drills are easy to use and they don’t put any stress or effort on the hands of the user. Designed in a simplistic way, these drills are ideal for people who prefer doing the fixing job of their own. Manufactured by Black and Decker, this product comes with a mode selector and torque adjustment collar. It also features variable speed switch and keyless chuck. Availability: Amazon.in inr 4099
FOR HIM CaLDRON MAGAZINE, february 2015 | 75
valentine's gifting
The rugged look is in, but don’t confuse it with the caveman look. Choose from Tommy Hilfiger’s Fall Winter 2014 men’s collection that has heritage prints, sartorial sophistication and Savile Row tailoring with different textures and patterns to give your man a classic and timeless look. Consisting of shirt-jackets, polos, trousers, sweater shirt with the signature Tommy twist, the range has block stripes, patchwork prints and subtle pops of colours that add the right touch of class to any look. You can also pick from footwear designs including penny loafers, sneakers or boots to get the classic all-American style.
stop. shop.
Rugged Does It
valentine's gifting
stop. shop.
Pause For Wine Pause Wine’s Shiraz can make special moments memorable. Deep purple red in appearance, this full bodied wine is made of 100% Shiraz grapes and has spicy overtones of black pepper spice and roasting meat, which won it the silver award by the Sommelier India Wine Competition. Cook some grilled meat or Mexican dishes, and it will be a date to remember. Availability: At leading wine shops INR 305 for 375ml, INR 590 for 750ml
FOR her
Tie it up elegantly Nothing spells elegance as well as pure silk. The silk Jacquard woven necktie with pocket square available at Craft House is ideal for the sophisticated man who likes to be at his best, whether at a formal luncheon, a business meeting or a celebration. The warm yellow shade with bold red stripes across it creates maximum impact, making the wearer unforgettable.
Availability: The Metropolitan Hotel & Spa INR 3750
FOR HIM
For The Woman Who Likes Her Beer If your girl likes to keep you close, and her beer closer, the beer mug set by Arttd'inox is the perfect gift for her. Made up of sparkling stainless steel enclosing immaculate glass beakers; these have a classic elegance and at the same time are handy enough to fit into any casual sitting. Perfect for anytime madness, don’t you think?
Availability: Arttd'inox outlets in New Delhi, Gurgaon and Bangalore
FOR her 76 | CaLDRON MAGAZINE, february 2015
INR 1,265
Availability: At leading wine sellers price on request
FOR HIM
A Weekend That Screams Luxury If you do not mind splurging on your darling, then make weekend reservations at Mexico’s Mahekal Beach Resort, which is perfect for luxury travelers seeking unplugged privacy and intimacy. It has individual thatched-roof bungalows, hidden stone pathways, stunning views of the ocean, personal plunge pools, hammocks, seaside Jacuzzi, restaurants as well as three bars. Why are we recommending this resort for V-Day? The rooms don’t have TVs, just WiFi and phones for dialing property services. So, the only thing that will distract you from making goo-goo eyes at each other is the vibrant nightlife and local culture. Availability: n/a price on request
FOR her
Because Beauty Lies In The Details A well groomed man is the perfect eye candy. So, treat your man to a rejuvenating Skin Fit Caviar Facial at Tamaya Spa. This tri-phase treatment uses Caviar and freeze-dried Escutox to replenish the skin while counteracting the signs of ageing, razor burn, folliculitis, sensitivity and lines and wrinkles, dehydration and loss of elasticity. After this hour long skin pampering session, exult in the healthy, youthful glow on your beloved’s face.
Availability: Tamaya Spa in Jaypee Vasant Continental & Jaypee Siddharth INR 4000++
FOR HIM CaLDRON MAGAZINE, february 2015 | 77
valentine's gifting
How does a sip of history sound? The two new Ballantine’s Finest gift packs inspired by the engaging story of the brand’s founder, George Ballantine, capture the theory behind the square-shaped design of the bottle itself. ‘The Briefcase Story Edition’ explores the unusual shape of the iconic Finest bottle, which some say was created so that American socialites could hide the whisky easily in their briefcases during the years of prohibition, should the cops come calling. Choose from two styles - the Briefcase Tin shaped in the style of a classic briefcase or the contemporary Briefcase Zip.
stop. shop.
For The Finicky Connoisseur
business of food vinita bhatia
Is Going Solo Risky In the Food Business?
Eating out has almost become a norm and entrepreneurs are falling over themselves to cater to diners. While most want to strike it on their own, there are those who are opting for the franchise business model, since the chances of failure are much lower in the latter. 78 | CaLDRON MAGAZINE, february 2015
E
ating out has become a norm. But it has become equally important to be seen eating in the right places. An increasing percentage of the urbanised crowd prefers picking up a sandwich or bagel in a fancy coffee shop or deli than walking into an Udupi restaurant. This is especially true for consumers in the 15 to 35year old bandwidth. Collegian Shipra Chotalia from Pune exclaims that it is trendy to chill with friends over coffee and Panini sandwiches in a cafe or deli rather than to eat Idli or Dosa in a restaurant. “My girlfriends and I would just die if a hot guy saw us eating Mysore Masala Dosa in a Udupi restaurant. We prefer to
hang out in coffee shops or cafes because you look so much cooler there and all the yuppie crowd is there,” she adds. This explains the popularity of establishments like Starbucks, Cafe Coffee Day and Subway, as well as their strategic positioning in locations that are in the shopping district or near educational institutions. Looking at the way the retail food business is growing, even clothing brands are contemplating getting into this business. A case in point is UK-based Marks & Spencer, which was mulling a joint venture with Mukesh Ambani’s Reliance Retail to start food retailing, in 2013, offering gourmet salads, sandwiches, etc. While
▶ business of food
franchise or not?
the JV did not take off, it put the spotlight on the potential of establishing a cafe or restaurant in India, positioning and managing it successfully. A GROWING BUSINESS One of the many reasons for opening a cafe or deli is that the food can be prepared in a central kitchen and then merely assembled at the site. In the case of a restaurant, the food has to be cooked from scratch on the premises. Moreover, the food served in a cafe is standard – it will have baked products, salads or sandwiches, of which some can be customised and consumed on-the-go. There is no reason to stock too much inventory in terms of food, which brings down costs. Take the case of a Subway sandwich – with four types of bread, assortments of vegetable or meat fillings and different sauces to go with it and you have numerous combinations to offer to customers. What’s more, since most of the ingredients are freshly baked, sliced or cooked, it gets a nod as a healthy meal too. When Nargis Somani opened her independent restaurant in Bangalore three years ago, she was approached by a cafe chain to partner with them. However, Nargis wanted to strike out on her own, especially because she did not want to get confined to putting out the food prescribed by the brand. It took her a while to understand the dynamics of the business. “Setting up an independent enter-
other clearances from local offices like fire department, etc. Once all that is done, you have to get your supplier network in place, and start marketing your outlet. It took me two years to make my presence known and till then I was not even breaking even,” she recalls. “New businesses require guidance along with continuous support and being a franchisee let’s one have the access to the advice and information from experts and other franchisees” Manpreet Gulri Country Head Subway Restaurants prise is very tough. You have to get the permissions from various government agencies, then get permissions from the building’s society to operate a food outlet, and
Just when she thought she had the hang of the business, the same restaurant chain opened in the neighbourhood and started offering more varieties at lower costs. Her customer footfalls started trickling down until it was no longer viable for her to continue with her business operations. “The cafe-cum-restaurant business has many challenges, ranging from inconsistent suppliers to truant employees. Worse is the competition from established brands and new players. A bigger brand can definitely handle it better than standalone entities,” Nargis muses. CaLDRON MAGAZINE, february 2015 | 79
▶ business of food
franchise or not?
CHOOSING A MODEL Business consultant Pradeep Jain, says that one of the reasons why independent cafe owners fail is because they do not factor in the right kind of investment needed to run a salad bar or deli in India. “These include factors like location, size, restaurant format, average footfall, manpower and infrastructure. They also need to have the bandwidth to manage these costs for at least 12 months before they can expect any returns,” he says. If setting up a deli is your dream, he suggests considering the franchisee business model once and seeing if it works for you. The benefit of opting for this model is that it has better chances of surviving economic insurgencies as long as stringent quality control is maintained at all times. Manpreet Gulri, Country Head of Subway Restaurants points out an entrepreneur looking for a viable franchise opportunity should first analyse the brand to align with.
80 | CaLDRON MAGAZINE, february 2015
“Associating with an established brand via franchising offers a prospective franchisee global exposure along with on-field support. New businesses require guidance along with continuous support and being a franchisee lets one have the access to the advice and information from experts and other franchisees,” he points out. He says that selecting a popular and established brand, like Subway, which is known for its offerings, entails low startup cost. The entrepreneur can then work backwards on the operational costs, because a well-known brand will guarantee footfalls. TALKING NUMBERS Talking about costs, Manpreet says that the average cost for establishing a Subway restaurant falls in the range of INR 40-60 lakh, depending upon the format. “On an average, each Subway restaurant employs 8 to 12 staff members,” he adds. So, this gives the entrepreneur a clearer picture on investment into the venture.
Another QSR brand’s spokesperson says that these chains typically align with entrepreneurs who already have space that can be developed into a cafe-cum-restaurant. A self-owned property shaves off the cost of high rentals, which can drain any enterprise. “Once we partner with the entrepreneur we work closely to see how well we know the consumers’ preferences and figure out ways to use local flavours and ingredients to keep evolving the menu offerings,” he adds. Saurabh Pant, who runs a cafe as the franchise partner of a reputed brand, says that while the best part of this alliance is that the chances of success are higher, since the parent brand will market itself aggressively. The trade-off is that he has to relinquish control on some operational processes and follow the guidelines dictated by the brand. “It took some getting used to realise that I do not have the independence to take decisions for my cafe. But I am pragmatic enough to realise that I could never have managed to establish my own entity, if I had gone solo,” he adds. In hindsight, Nargis wishes she had explored the franchise option before shutting her business. She would then have been in the booming food retail industry, even if it was in the shadow of a bigger organization. ■
plan to spend breakfast and tea time with your valentine as an unexpected surprise.
CaLDRON MAGAZINE, february 2015 | 81
Ask the Experts
Does cooking often seem daunting? Let us help you! Send us your questions about food and cooking and we will get chefs of leading hotels to share their wisdom on how to make that dish, perfect.
How should I boil an egg so that the yolk remains in a liquid form? I tried various methods for doing so from whatever I could find online and emulating the examples shared, but nothing worked. Sheena Rijwani, New Delhi To get a runny-middle boiled egg, known as a four-minute egg, place it in boiling water. After precisely three or four minutes, remove the eggs using a slotted spoon, gently transfer to a bowl of ice water and let sit for about five minutes. Carefully tap each egg on a hard surface to crack the shell and then peel it under cool running water. Don't grip too hard — there's runny yolk in there. Why does my eggless cake turn out to be a disaster even though I follow the recipe to the dot? I also use curd as substitute for eggs in the recipes. Mahima Chandani, Mumbai Ideally, buy eggless cake premix from the market for a perfect bake. You can also use egg replacement powder available in gourmet stores and add it to the premix instead of the egg. However, if you are unable to find egg replacer, substitute the amount of egg mentioned with fresh cream which will make the cake softer. 82 | CaLDRON MAGAZINE, february 2015
What is the alternative for fish sauce? Can I make it at home? Asma Thakur, Mumbai If you are allergic to shellfish, you could use a few drops of Worcestershire sauce, which is made with anchovies and tamarind. However Worcestershire sauce tends to be very strong and lends a sour taste to dishes, so use it carefully. If you want to entirely avoid fish, use soy sauce as it will give a salty, savoury flavour. You could also add a squeeze of lime juice to help with the sour element. I want to make a no-bake cheesecake, but I do not want to use gelatine. What is the next best substitute for this ingredient? Richa Joshi, Queensland
If preparing a no-bake cheesecake, use agar agar. However, it can be a tricky ingredient. Mix agar with some sugar and gradually add that to your heated liquid mixture while whisking and bring it to the boil. Let it cool slightly, and then mix in with the rest of your ingredients. Agar sets a little differently than gelatine, and the texture will be a little different.
What is a good substitute for yeast? I personally dislike the strong fragrance it has and find it difficult to tolerate. Also, I have tried to bake dishes where I replaced the all purpose flour with wheat and used yeast as well. Despite this, the dish never turned out correct. Is it because I am not proofing the yeast correctly, or should I stick to using all purpose flour instead of wheat? Zainab Baherinwala, Sharjah Carbon dioxide is used for baking in the form of yeast. To substitute yeast in baking, you will need something which will produce carbon dioxide as a by product of heat. This can be achieved by either sodium bicarbonate, commonly called baking soda, or baking powder. Whenever I use whipped cream, it loses shape after a few minutes. Do I need to add something to the cream to keep it stable and retain its shape? Or is there some specific method to use it correctly so that the shape stays exactly what I want it to be? Suwarna Hande, Nagpur An appropriate quantity of sugar and fat should be present in the whipped cream for it to remain firm. Ideally, use ready made whipped cream from a reputed brand. If you are whipping manually, place the cream on top of ice throughout this process.
Chef ganesh joshi
Ask the Experts
Associated with the Taj Group of Hotels for nearly 27 years, Chef Ganesh Joshi’s work experience spans the Taj properties in Delhi, Khajuraho, Hyderabad, Zambiaand Srinagar among others. Along the way, he has cooked for international dignitaries and catered for private flights serving US Presidents George Bush and Bill Clinton and Bill Gates. He enjoys serving his signature steaks, grills and barbeques, which he has mastered during his stints in Africa. Seeing how travelling has enhanced his prowess in the kitchen, he happily sends his assistant chefs to travel to villages of northern India to uncover cooking secrets from the locals.
image source: wikimedia commons
I have a query regarding sizzlers. I prepared one recently and everything went fine. However, when I arranged my preparation on the sizzling plate there were very few sizzles in it. Neither was there much smokiness, though the plate was quite hot. How can I get the sizzle and smoke that you see in restaurants in a homemade sizzler? Vrinda Jain, Muzzafarnagar
I could help you better if I knew what type of heating method you used at home. But as a rule, you should use a high pressure burner that can produce heat equivalent to 280°C to turn the sizzler plate red hot. Your food should have some moisture either in form of sauce or jus to create smokiness. To create extra smokiness, add a dollop of solid butter.
Culinary Cookie
text souorce: wikipedia
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edieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a period roughly dating from the 5th to the 15th century. During this period, diets and cooking changed less across Europe than they did in the briefer early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staples during the early Middle Ages as rice was a late introduction to Europe and the potato was only introduced in 1536, with a much later date for widespread usage. Barley, oat and rye among the poor, and wheat for the governing classes, were eaten as bread, porridge, gruel and pasta by all members of society. Fava beans and vegetables were important supplements to the cereal-based diet of the lower orders. (Phaseolus beans, today the "common bean," were of New World origin and were introduced after the Columbian Exchange in the 16th century.) Meat was more expensive and therefore more prestigious and in the form of game was common only on the tables of the nobility. The most prevalent butcher's meats were pork, chicken and other domestic fowl; beef, which required greater investment in land, was less common. Cod and herring were mainstays among the northern populations; dried, smoked or salted they made their way far inland, but a wide variety of other saltwater and freshwater fish was also eaten. CaLDRON MAGAZINE, february 2015 | 83
Events
by team caldron
Mumbai Farmers’ Market by Karen Anand at Westin Mumbai Garden City A bright Sunday with a nip in the air, families enjoying picnic lunches, cooking workshops, stalls selling artisan products – that was the carnival of food, wine, shopping and music called the Mumbai Farmers’ Market. After hosting 19 Farmers’ Markets across the country, with local restaurants, home bakers and amateur chefs, wineries, and organic produce, Karen Anand chose the woods of The Westin Mumbai Garden City to kick off this year’s event on 11th January, 2015. The city’s foodies congregated to explore curated culinary experiences including cookery demonstrations by celebrity chefs Kunal Kapoor and Chef Ajay Chopra. Executive Chef Rahul Dhavale of The Westin Mumbai Garden City and his team offered a variety of international and Indian delicacies including strawberries and cream.
EAM Nishant Agarwal with Bollywood Actor Vivek Oberoi
and Grover marked their presence as did Jus Divine and Raw Pressery with their fruit and vegetable An array of exhibitors from dicombos. People thronged the stalls verse spaces such as horticulture, of tea companies like Te-A-Me and kitchenware, artisanal cheese, Typhoo infusions; Waffle house home chefs, masala, boutique food with its waffles on a stick, Fantasie manufacturers, fine chocvegetable and olates, Frufruit farmers came Around 40 exhibitors sold everything from plants, kitchengurpop with together to offer a ware, meats, cheeses, gourmet produce, freshly baked breads, gourmet popgourmet shopping cakes, muffins, cupcakes, macaroons and other goodies. sicles, Avanza experience. Guests avocados from participated in New Zealand, Haute Chef with Olive Bistro and the Guppy pop up fun activities like the Weber Men’s ready-made meal solutions, Pride by Olive Bar & Kitchen while The cook-off at the Weber Barbecue of Cows for unadulterated cow Asian Box from Pune showcased picnic area and live music by milk and the Kingfisher bar. Later street foods of Singapore. Chris Fonceca and Mike Pereira of in the day, they participated in a Strange Brew. A host of Indian wineries like Sula, foodie treasure hunt. ■ Reveilo, Rio’s fizzy wines, Charossa 84 | CaLDRON MAGAZINE, february 2015
A LITTLE FOR EVERYTHING Around 40 exhibitors sold everything from plants, kitchenware, meats, cheeses, gourmet produce, freshly baked breads, cakes, muffins, cupcakes, macaroons and other goodies. There was a pop up by
Events
by team caldron
Mixing Fashion, Celebration And Charity Moët & Chandon was the official champagne at the Golden Globes for the 24th year and Hollywood celebrities could not get enough of it. After a bit of crying, Chrissy Tiegen takes solace in a sip of champagne
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oët & Chandon, the official champagne of the Golden Globes for the 24th consecutive year, marked the sixth year of its red carpet philanthropic initiative, ‘Toast for a Cause’, at the 72nd Annual Golden Globe Awards. Award winners including Best Supporting Actor in a TV movie or miniseries winner Matt Bomer, Best Original Song winner John Legend and wife Chrissy Tiegen, Lifetime Achievement winner George and wife Amal Clooney, Best Actress in a Motion Picture-Drama winner Julianne Moore, Best Actress in a Motion Picture-Comedy winner Amy Adams, Best Actor in a TV Series-Drama winner Kevin Spacey and Best Actress in a Mini-Series winner Maggie Gyllenhaal supported the brand’s initiative.
Other celebrities like Jennifer Aniston, John Krasinski and wife Emily Blunt, Chris Pratt and wife Anna Farris, Clive Owen, Ethan Hawke, Julianna Marguiles, Alan Cummings, Jake Gyllenhaal, Heidi Klum, Julia Louis Dreyfus, and Kate Mara were also seen enjoying the champagne at the event. ALL FOR A GOOD CAUSE Moët & Chandon donated to charities such as Rape Crisis Center supported by Amy Adams; Doc-
An annual charitable program, ‘Toast for a Cause’ invites Golden Globe nominees and celebrities to raise a toast with Moët Impérial minis. For each toast raised, the company donated $1,000 (INR 62,000 approximately) to the nominees’ chosen charity. This year, Moët offered two Golden Globes cocktails, created by Elettra Wiedemann, editor of Impatient Foodie. The ‘Moët Sunset Starlet’ was a blend of Lillet, dry Curacao, orange bitters and topped with Moët Rosé Impérial. It was citrusy and spicy with a refreshing effervescence. The Moët Bijou Rouge blended gin, Carpano, Luxardo, dram bitters and Moët Imperial. The cocktails were served at the Golden Globes lounge, an
An annual charitable program, ‘Toast for a Cause’ invites Golden Globe nominees and celebrities to raise a toast with Moët Impérial minis in support of their favorite charities. tors Without Borders, supported by John Krasinski and Emily Blunt; March of Dimes, supported by Chris Pratt and Anna Farris; Children’s Hospital Los Angeles, supported by Heidi Klum; Art of Elysium, supported by Matt Bomer; St. Jude’s, supported by Jennifer Aniston, and more.
antechamber to the ballroom. Moët & Chandon toasted the Awards with over 1,500 Moët Impérial minis, 125 cases of Grand Vintage 2004 Brut and Rosé magnums and 500 cocktails featuring Moët & Chandon Impérial and Moët Rosé Impérial. ■ CaLDRON MAGAZINE, february 2015 | 85
spiritual events
by sid khullar
Business And Fun At ITC Wine Social ITC’s Wine Social in Delhi encourages people to explore wine with some help from the experts on this topic. Supported by CaLDRON magazine, it is gaining interest amongst people who enjoy the idea of combining wine with good food amidst interesting people, while learning a bit more about various wine brands.
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hat is this thing about weekends that we feel compelled to celebrate? Perhaps it is the actual drudgery of the week gone past or maybe just a notion that has been implanted in us over the last couple of decades. Whatever the case be, weekends see us planning out of town trips with friends and family, sight-seeing walkabouts with friends and family and the most popular option, planning nights out over good food and drink with friends and family. See a pattern there? When was the last time you consciously made a program to discover new people over good food and drink? That’s where ITC’s Wine Social comes in. The event, by design, encourages exploration and discovery of wine and people. WelcomHotel Sheraton New Delhi (Saket) decided to host this event because it has been the hospitality chain’s endeavor to introduce newer experiences for its guests and Wine Social is another step in that direction, combining excellent wine, great food and brilliant company.
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Here’s how Wine Social works. WelcomHotel Sheraton ties up with wine brands who bring in a few of their wines, while the property complements it with well paired food and impeccable service, and voilà, the basic elements of a fun evening are in place. subtle and understated Wine Social usually happens at the Lounge Bar at the ITC Sheraton, Saket, and includes a mini-buffet with cold cuts and cheeses, a dessert mini buffet and live, hot snacks service in addition to unlimited glasses of the wines on offer in exchange for a very nominal fee. This simple structure enables individuals to discover their taste for wines and learn the pairing of wines with different foods of varying complexity. A guest attending for the first time, who didn’t want to be quoted, citing Army rules, summed it up well, “A comfortable lounge and the warmth of the hosts ensured I was instantly at ease, resulting in healthy interactions with everyone. In fact, I didn’t feel even once that I was attending Wine Social for the first time. It was so much less
formal and felt more like a soirée at home with friends, which made it all the more enjoyable. Service by the staff was exceptional and the food flowed freely along with the wine. It was a pleasurable evening and one I plan to repeat at the earliest!” I must agree with him, based on my experiences from the last two Wine Socials I attended. It was speckled with pockets of conversation between people from all walks of life, on every topic under the sun, friendly staff dishing out crispy fish fingers, quiches, spicy chicken, vegetable dumplings, while their compadres poured out wine and kept a close eye on guests who may want a refill - all of it constituted the ideal evening, even if I say so myself. First timers to the event were given warm welcomes by the hosts, especially Aanchal Ghosh, PR Manager – Golden Triangle (Delhi-Agra-Jaipur), making them feel comfortable instantly. THE RIGHT WINES PAIRED WITH THE RIGHT PEOPLE Apart from discovering new things about one’s palate and learning more about how wine pairs with
spiritual events
itc wine social
The company of interesting people accompanied by good food and drink doesn’t have any parallels and will continue to remain the undisputed combination for the discovery, building and maintenance of true camaraderie.
different foods, there’s the people factor. It isn’t often one finds truly interesting people; those you’d like to continue staying in touch with it. I did, twice. Both times I attended Wine Social, I came away knowing two people from each session, of whom I thought the world – an art curator, a global-scale social communicator, a PR pro and a brand strategist. I ask you – how cool is that?
Being the social creatures we are and evolved in so many ways, there are a multitude of options available to us in answer to the question of how best to spend time demarcated for leisure. In my opinion, the company of interesting people accompanied by good food and drink doesn’t have any parallels and will continue to remain the undisputed combination for the discovery, building and maintenance of true camaraderie. If that’s a thought you agree with, ITC’s Wine Social is the way to go. ■ CaLDRON MAGAZINE, february 2015 | 87
Mix it up
Seductive Potions
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February - it is that month of the year when suddenly everyone wakes up to the power of love. You see it everywhere – billboards exhorting you to buy stuff for your beloved, TV commercials admonishing you for being inadequate if you do not take your darling to an exotic location, articles in the media about where you just have to dine if you truly love your baby. It can get very overwhelming, we know. So here is what we suggest instead. Dim the lights, put on some soothing music, then whip up some of these cocktails from recipes shared by Faisal of Sky Lounge Bar & Grill, New Delhi. You need naught more to seal your love with passionate whispers. CaLDRON MAGAZINE, february 2015 | 89
Mix it up
valentaquiri The charm of rum is enhanced courtesy the contrasting flavours of strawberry and coconut. It is an explosion of tastes with every sip. Serves: 1 INGREDIENTS 2 cups crushed ice 60 ml Bacardi white rum 30 ml strawberry puree 2 tbsp tender coconut shavings 10 ml lemon juice METHOD: Put one and a half cups of crushed ice into a blender. Add the strawberry crush, lemon juice and 45 ml of Bacardi and blend well, until smooth. Pour the mixture into a Margarita glass. Rinse and clean the blender. Add the remaining ice and 15 ml of Bacardi, along with the coconut shavings. Blend together and pour over the strawberry mix already in the cocktail glass. Serve chilled 90 | CaLDRON MAGAZINE, february 2015
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Mix it up
weapon of mass destruction Make love, not war – that can be the best way to sum up this potent cocktail. It will have you tripping in no time! Serves: 1 INGREDIENTS
60 ml tequila 60 ml vodka 30 ml Sambuca 15 ml Blue Curacao
20 ml lemon juice Crushed ice, as required 15 ml Crème De Casis Orange wedge, for garnish
METHOD: Put all ingredients, except Crème De Casis, in a cocktail shaker. Shake well until its freezing cold. Pour Crème De Casis at the bottom of a hurricane cocktail glass. Pour the shaken ingredients over it to give double shades. Garnish with orange wedges.
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Mix it up
Blue-ming Lagoon Nothing spells love like flowers do. So why not extend this love to cocktails as well? We show you how! Serves: 1 INGREDIENTS
30ml tequila 30 ml vodka 20 ml Cointreau 10 ml Orange Curacao
10 ml lemon juice Club soda, as required Edible violet flowers
METHOD: Put the flowers in a pilsner glass with hot water until they bloom. Add all ingredients in a cocktail shaker with ice. Shake well until it is ice cold. Empty hot water from the pilsner glass. Keep the flowers inside. Carefully strain alcohol into pilsner without damaging the flowers. Top up with club soda and serve.
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roaming rover parul pratap shirazi
Hyatt’s ambitious hospitality project in the heart of Gurgaon, is definitive and impressive. With its wide facade with old school ‘Durbaans’, Hyatt Regency Gurgaon takes you back to the Hyatt you may have experienced in Delhi and you know this is going to be a fine weekend! Hotel facade
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roaming rover hyatt regency, gurgaon
I
could wax eloquent about decadence and luxury and uber style but the truth is at the end of the day it is all about comfort. Yes, your home is comfortable too but every
the struggle to park would be not an ideal Saturday night. It is this mundane monotony you wish to escape so it is truly about outside comfort, a comfort preKitchen District
Nasi Goreng
nook and every cranny is a reminder of something left undone or something more to do.
sented to you quite literally on a silver platter and a comfort you didn’t have to create. That is the true purpose of a ‘staycation’ or the Weekends are cramped with fact that you could enjoy a 5-star chores, which in the larger picture breakfast in track pants and hotel could be further postponed or sim- room slippers! For the long Repubply ignored. Lack lustre meals after lic Day weekend, we chose Hyatt
Regency Gurgaon for a ‘staycation’. With a new u-turn that facilitates the approach to this 400 plus keys monolith in Manesar district of Gurgaon, it was a much better drive this time around. RETRO & CONTEMPORARY! The lobby is a slightly confusing coupling of Jean Paul Gautier and Victorian styling. Black is the modern and purple the retro royal in the entire picture with décor accents ranging from fossilized wall installations to enormous tallback chairs. It’s more startling than serene but then we didn’t come this far for serenity, we came for fun! At the lobby level, you can rest a while at the plush Lounge over coffee, desserts and assorted savouries. For us just an Espresso and few of the chocolates sufficed; in fact they added a lot of value to our evening tea during our stay. The staff have the propriety of what you would expect from a Hyatt property and we are safely delivered in our Double Room on the 12th floor and despite the fog we like the view - loads of construction just in case we begin to miss Gurgaon. The room is pleasantly revelatory, larger than most properties in this town and perfectly balanced in terms of colour and spacing. The bed is standard for all Hyatt properties and number 1 on our comfort scale. Number is 2 is well, the washroom! Again larger than CaLDRON MAGAZINE, february 2015 | 97
roaming rover hyatt regency, gurgaon expected and apparently every room has a tub, remember, a ‘staycation’ needs a tub, that’s almost number 3 on the comfort scale. For those who care, we would like to mention that the bath products are of very high grade, enough for you to want to walk away with the moisturizer! Aqua has been stocked at all the washrooms presumably because it is neutral in terms of aroma and hypo-allergenic as well.
Jalebi Napolitan
The welcome platter, usually a decadent little serving of mini desserts, petit fours or just chocolates, was missing but an iPod dock on the side of the bed made up for it! If you have a checklist, you’ll get most of the ticks though WiFi has an extra nominal charge. Our room’s work station was by the window which was actually quite inspiring and despite being on a ‘staycation’ we actually got a bit of work done as well. AMENITIES ON-DEMAND Since lunch was an hour away, we pressed the ‘do not disturb’ button by the door and packed in for a bit. Feel free to unpack though; the two large closets are such a luxury, complete with a drop down ironing board and plenty of hanging space, it’s almost mandatory for you to unpack. While there is no Nespresso machine, the kettle will do if you’re an instant tea and coffee kind of guest. The mini bar is stocked way better than most hotels. From Perrier to Beefeaters, it’s like a party 98 | CaLDRON MAGAZINE, february 2015
waiting to happen and why not, you’re on a ‘staycation’ and it’s a long weekend. The in-room service menu is pretty extensive and a simple Club Sandwich is served with a bit of theatrics; with an impeccable valet, a mobile hot case and a trolley covered in pristine white, all under 30 minutes. options galore The hotel’s kitchens are on the 1st level and the only venues that occupy the entire floor. Lavana,
the Awadhi kitchen was closed for maintenance and we got a slightly ambiguous answer about its fate. That was a pity because our previous experience here was extraordinary. Considering the Kitchen District has three pavilions, it is nothing short of four culinary offings at one venue. Choose between Pan Asian, Italian/European and Indian Regional with a small sushi bar to facilitate the Asian kitchen.
Crispy Roasted Duck
The in-room service menu is pretty extensive and a simple Club Sandwich is served with a bit of theatrics; with an impeccable valet, a mobile hot case and a discreet trolley covered in pristine white, all in under 30 minutes.
Regency Ballroom
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Executive Chef, Adam Szczechura, has worked out a system to maximize the kitchen’s performance in tandem with footfalls by making all lunches a la carte and all dinners, buffet. 100 | CaLDRON MAGAZINE, february 2015
roaming rover hyatt regency, gurgaon The expansive Kitchen District comprises a combination of individual table seating, 2 private dining rooms and a community table seating of 12 guests. Adjacent is the hotel’s chic and stylish ‘The Long Bar’ overlooking the swimming pool. It is an ideal venue for a relaxed chat, a leisurely drink or a catch up over wine. Don’t miss the whisky selection, which houses several enviable and sought after brands on dram! Executive Chef, Adam Szczechura, has worked out a system to maximize the kitchen’s performance in tandem with footfalls, by making all lunches a la carte and all dinners, buffet. It does work because you can experience both the food service models in one ‘staycation’. We ordered Asian for lunch, Chili Fried Pork with a side of Prawn Tempura Sushi and Fried Rice and enjoyed the meal thoroughly. Post lunch you could head to the poolside or retire for a siesta. We decided to schedule a spa appointment before dinner and headed to Shvsa Spa for the terrifically tempting Deep Tissue Massage (INR 60 minutes INR 2300). The spa is as spas should be – minimalistic, peaceful and staffed with skilled masseuses. The experience was deeply rejuvenating and having a shower and a toilet in the therapy room is a luxury you will appreciate if you choose a winter spa date! They use June Jacobs and Forest Essential products for all their services, both of which made for a relaxing combination during the massage. With 3 major kitchens, dinner was extravagant. It was not surprising to see regional biryanis, classic pastas and customized stir fry in one meal. Don’t miss the desserts, those come in second after the Indian kitchen, which we found to be stupendous! Chef Senthil Kumar brings a coastal touch to the dishes, which is just delightful. Since we love sushi as much as a good curry, Chef de Partie, Chef Keitaro, needs to be thanked for amazing Prawn Tempura California Rolls! His signature touch of adding crispy, fried red onion slivers to the sushi rice was ingenious.
Jaula Spa Water Basin at Shvasa Spa
CATERING TO LARGER AUDIENCES Where Hyatt Regency Gurgaon showcases its real prowess is banquets. It is the largest 5-star Convention Hotel in Delhi/NCR with spacious meeting and event facility designed to accommodate up to 3000 people, be it for social gatherings or business events. Since Gurgaon has emerged as India’s thriving commercial district, there is an increasing need for a MICE (Meetings, Incentives, Conferences and Exhibitions) venue. Hyatt Regency Gurgaon’s MICE facilities have been designed specifically to cater to these demands. Spread over 40,000 sq. ft., the hotel boasts of a pillar less Regency Ballroom, six meeting rooms, 7000 Sq. Ft. Regency Lawns, 1268 Sq. Ft. Regency Salons and three boardrooms of varying sizes. The spacious parking space spread across three levels to house approximately 590 cars is another feature that can’t be ignored. Though this property is assumed to be far in the back of beyond, the truth is it’s worth the trudge. The comfort is unparalleled and so is the service. For other little niggles, there’s always a suggestion box and a brand like Hyatt will most likely take all the suggestions seriously! ■ CaLDRON MAGAZINE, february 2015 | 101
health nut /
vasu primlani
Get your Body Back!
I
am Vasu, and I am a triathlete. Women my age are supposed to consume 2,200 calories per day, I burn through half that during my daily workout. By athletic standards, I am fat, so I began a quest of winning my body back. While Americans are known for general obesity, Indians are famous for their paunch - it arrives before they do. We don’t have waists. Belts slide down to a point where they can’t be seen. A few brave get an XXL belt around their girth. Where the triathlete worships her body, the athlete respects his body, the average person has a dysfunctional relationship, or no relationship at all with his body. Diet makes up half your wellbeing in conjunction with exercise. In the absence of exercise, diet makes up all of your wellness. In this quest for wellness, I have tried a variety of diets. They really should be called ‘what-you-can’teat’ diets. I was a Vegan for seven years; I tried the Paleo diet and I tried the "Eating right for your blood type diet" too. The premise of the last is that every blood group is allergic to some foods.
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Health related rants and raves straight from the mouth of a stand up comedienne. Vasu Primlani waxes a mixture of humor and facts for CaLDRON Magazine... live.
I am blood type O, the original blood group, the hunter gatherer, and therefore able to donate to all the blood types that evolutionarily came after it. Dr. Peter J. D’Adamo postulates that O blood types are allergic to wheat, that they are unable to digest it since it didn’t exist during their time as hunter gatherers. When O blood types eat wheat, the body says WTF? and then stores it away like a piece of broken equipment that it doesn’t know what to do with. Oh, I didn’t take him at his word; I loved my four chapatis per meal. So I gave it a test. I gave up wheat for a week, then ate a chapatti. Uh-oh. I tried again. Again uhoh. I tried a third time. My body said, are you a moron? I said no! I immediately bloated, my heart fluttered, and it really felt like a dead weight in me. Dammit! D’Adamo was right. I hate people who spit in my food. Okay so he didn’t. Okay, so I’m over reacting. But you would too if you loved your chapatis and breads! Fine, I’ll stop having a tantrum. Phooey. With a tear in my eye, and a white ‘kerchief waving, I bid goodbye to
my beloved rotis. Otto Frederick Rohwedde (the inventor of sliced bread) is a slut. And if you eat bread, you are a slut. And if you eat bread in front of me, you’re dead. I am going to sound intelligent now, so listen carefully – turns out wheat allergy is just waiting to happen in North India in particular. India used to serve ancient or diploid (having two sets of homologous chromosomes) wheat, and has since switched to hexaploid (having six sets of homologous chromosomes) wheat which tends to be antigenic – behaves like an antibody when introduced into the body. In other words, the body can’t readily digest it. For rice eaters who are rejoicing, - don’t. I eat rice, I get fat. Simple as that. Yes, I’m pointing to carbs. Eating an occasional potato is just fine. But rice? Fried rice, steamed rice, boiled rice? Nope. Don't. It makes sense environmentally as well. Wheat is the main cereal; much of modern agriculture is devoted to growing it to the detriment of natural landscapes that preceded the agricultural farm. The modern practice of growing rice uses mammoth inputs of
pesticide and water supply. India’s water table is critically low, mirroring the wheat-rice belt of India. Beginning to get it yet? Once I started eating fruit and vegetables and the occasional meat, my body instantly felt lighter. When I’d break down with temptation, I’d pay for it immediately the next day. The food pyramid recommends having 5-12 helpings of whole grains per day. Unless you can digest them, don’t. It says 0-2 servings of dairy. Agreed there. I can’t stand milk. 70% of south Indians, and 30% of north Indians are lactose intolerant (who’s Aryan now?). I hate milk so much I have restricted it to infrequent limited quantities. Like in the form of kala jamun. Or Blueberry cheesecake. Or milk cake. Okay, so I have a sweet tooth, okay? Or kalakand…
But seriously, Indians consume prodigious amounts of yogurt, raita and milk-tea. Humans generally lose the ability to digest milk after infancy. No animal on earth consumes milk after infancy; its baby food. Generally not advisable unless you are Aryan. Or your wife still calls you ‘baby’.
Diet makes up half your wellbeing in conjunction with exercise. In the absence of exercise, diet makes up all of your wellness.
My breakfast takes me at least an hour to consume. My friends call it ‘Vasu’s Superman breakfast’. This is what I get: 1 guava, 1 pomegranate, 1 orange, 4 raw cut carrots, raw bell pepper and/or raw parsnip,
one bowl of sprouts, one or two bowls of cooked vegetables/ lentils, and a three-egg omelette with onions and cilantro in it. I have these after my workout. In that one breakfast, I have 3 servings of fruit, 4-5 servings of vegetables, and 3 servings of egg. We are not allowed processed foods as athletes. No breads, pizzas, burgers for us. Nut butters are great. I have both peanut and almond nut butters. Your breakfast should be your biggest meal of the day, followed by a light lunch, and a lighter dinner. Snack in the middle on fruit, nuts and raisins, or on yogurt if you are not intolerant to it. But avoid carbs, and join me in my misery - stop eating cereals. ■ The views expressed are those of the author and do not represent the views of Chef at Large or CaLDRON Magazie. CaLDRON MAGAZINE, february 2015 | 103
BOOK REVIEW parul pratap shirazi
Like Water for Chocolate Publisher: Perfection Learning, 1995 Pages: 256 (Spanish original) Availability: Amazon, India Price: INR 319
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hat is common to most old cultures, besides food? I believe it is a staunch belief in mysticism, concentration of traditions and deep rooted faith in family. This holds true from most ancient civilizations, from India to Egypt to Mexico. These are countries where grandmas ruled the kitchen with an iron fist, monitoring the cooking with a critical eye and sharp tongue, passing on recipes to only their favourite daughtersin-law (and sometimes not to the daughters for fear of the recipes landing in another clan). Food was not just cooked for sustenance; there were some mythical stories that managed to get entangled with certain dishes. ‘Like Water for Chocolate’ by Laura Excuivel brings alive the history of her Mexican family in a way that many cookbook authors have, with a story. In this case, however,
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ISBN-10: ISBN-13: 978-0780739079 Format: Paperback Language: English
What happens when you are an all-woman family in an old culture like that of the Mexicans? What happens when your history is steeped in myth and magic? If you are Laura Excuivel, you end up writing a book on your experiences and that of your foremothers. the story isn’t only reminiscent, it is startling, thought provoking and could move you to tears if you allow it. PASSING down TRADITIONs The De La Garza family is heralded by a matriarch for whom tradition and culture is the basis of all life in her home. With only daughters in the family, Mama Elena must remain stoic, almost tyrannical. Her girls are brought up on a steady diet of the varying degrees of discipline, cooking, sewing, reading and prayers. Of the protagonist, the youngest daughter Tita, myth has it that she wept even in the womb, loud enough to be heard outside it and as her life unfolds you realize it is probably because she knew in one sense that she was condemned, even before birth. Whether it is a Mexican tradition or a De La Garza family tradition (Tita cannot wrap her head around it), the youngest daughter
must remain a spinster to care for her mother. Which brings sweet, marginally rebellious Tita to the question - who will look after her in her old age since she will have no love, no man and no family of her own. These questions are quickly buried under a series of cold wars with her mother, chores, and watching her sisters move on with life. It is when Tita falls in love with Pedro that the story goes into somewhat of a tailspin. They cannot be together but they must, they cannot physically devour each other or metaphorically for that matter, but the need to consume each other with passion is so great, that Pedro marries her sister only to be near her. Like the Danza del Venado, the two saunter and sway around each other for 22 years with not as much as a single touch. It is only when the family is struck with ill fate and tragedies that Tita finds herself on the threshold of everything she wanted for herself.
BOOK REVIEW like water for chocolate LIFE DRAWS PARALLELS WITH FOOD Books that serve as cookbooks and fiction can satiate two parts of a reader’s soul; the part that yearns to create and the part that yearns to dream. ‘Like Water for Chocolate’ will make you think about your own family’s traditions, the foods you make when the seasons change, the foods you make when occasions come. Maybe a part of you will also remember a lost love, remember enough to taste a meal you ate together, or conjure a memory you didn’t even know you had put away. The recipes in the book aren’t by any means regular; they are real
Mexicana and that probably adds to the challenge. Another thing you realise is that the portions are ‘Like Water for Chocolate’ will make you think about your own family’s traditions, the foods you make when the seasons change, the foods you make when occasions come. Maybe a part of you will also remember a lost love, remember enough to taste a meal you ate together, or conjure a memory you didn’t even know you had put away. not meant for a couple of people, but for large families with hearty appetites.
The method of cooking is a part of the chapter that follows, so don’t expect clear step by step instructions, much like the fluidity of the book. As a cook, you are expected to find what you need as you discover more about the story you’re lost in. The calendar is covered in the 12 chapters, with each one dedicated to a month of the year, from Chillies in Walnut Sauce in December to Oxtail Soup in July. As you dwell deeper on the cookbook, you realise no substitutions are offered. But then again the truth is that once you fall in love (be with a person or food), there can truly be no substitutions! ■
Northern Style Chorizo { INGREDIENTS } 2 ltr apple vinegar 1 kg Anchos chillies, deseeded 60 gm cumin 60 gm oregano
30 gm pepper 6 gm cloves 2 cups garlic, chopped ¼ kg salt
8 kg pork loin, chopped 2 kg pork head and scraps, chopped
{ METHOD } 1. Heat the vinegar and add the chillies to it. 2. Once it comes to a boil, remove from heat and cover till the chillies begin to soften. 3. Use a mortar and pestle or grinder to make a paste of all the spices. To make it easier, you can add drops of vinegar to the mix. 4. Finely mix the meat well with the spice paste and let it rest overnight. 5. The casing should be pork intestines, cleaned and cured. The sausage can be filled using a funnel or a sausage machine, tied off tightly, at a gap of four fingers, poke with a needle to let the air escape. It is important to squeeze the sausage firmly while filling to make a tight packing. Recipe Courtesy: Like Water For Chocolate If you are not able to find casings, then this mixture can be fried in oil, till cooked and dried and used as a sausage mix for Mexican rice, gravies and even as fillings for empanadas, pies, sandwiches and more. CaLDRON MAGAZINE, february 2015 | 105
NATIONAL
Doolally brews ‘Something Wild’ Signature beer for BIG69
LISTINGS
Festival goers at BIG69, India’s biggest metal festival, enjoyed an exclusive beer that was available for the two days of the event. Organizers, BAJAAO, have roped in headliners SikTh to give a name and identity to the beer, which will be called ‘Something Wild’ after the UK progressive metal band’s debut album. An Altbier, this brew is a copper bronze full bodied ale with distinctive fruity notes, a full malt flavour and a crisp finish. “The idea of a beer exclusive for the festival is amazing and to have the chance to name it and make it relevant to SikTh takes it to another level,” said SikTh guitarist Graham ‘Pin’ Pinney. There’s a long-standing association between heavy metal and beer, with Motorhead, AC/DC, Iron Maiden, Sepultura and KISS amongst the many bands that have come out with signature beers. BAJAAO hoped to make the festival beer an integral part of the BIG69 experience and commissioned Pune microbrewery, Dollally, to make the special brew.
Murginns launches Cumin, Coriander and Chilly Gourmet Butter Murginns, a brand that manufactures dairybased functional foods, has launched Cumin, Coriander and Chilly Gourmet Butter, for customers in Delhi and NCR. The company claims that this gourmet butter is made with pure white butter blended with fresh and natural ingredients. It is available in four variants- Garlic and Herbs, Cumin and Coriander, Cracked Pepper and Cumin, Coriander and Green Chilly.
Acron Waterfront Resort launched in Goa Acron, a property developer with over 45 residential and hospitality developments in Goa and Mumbai, announced the opening of ‘Acron Waterfront Resort’ by the edge of the Baga river. To celebrate the occasion, Acron sponsored a Gala Charity Dinner in aid of Goa For Giving Trust, a charitable organization that works with underprivileged children and visually challenged persons in Goa and also organizes civic awareness events for the improvement of Panjim city.
“We have kept in mind the Indian palate that loves the kick of green chillies. When combined with Cumin and Coriander, the other two much loved spice/herb, this medley of flavours is sure to become a hit with those who crave Indian touch in their food”, said Deeptanshu Khemka, CEO, Murginns. Murginns Gourmet Butter range is priced at INR 125 each for a 125 gm pack and will be available across select stores in Delhi and NCR region including Spencer's, Big Bazaar, Le Marche etc.
Five chefs from the UK led by restaurateur; author and TV Chef Cyrus Todiwala presented their culinary creations that evening to help raise funds. All proceeds of the gala dinner were applied to improvements in Panjim and cleaning of the Campal Creek. Cyrus will also manage The River Restaurant where he will present global cuisines in his quirky style, while creating a highly personalized fusion of Goan and international fare. Acron Waterfront Resort, a member of the Fortune Group of Hotels and part of ITC’s Hotel chain, is a boutique resort with 29 plush rooms offering stunning views of the river, the sea and the courtyard. The resort also has a specially designed infinity pool and a spa. When one is a treat, two is a feast at McDonald’s Get ready for twice the fun at McDonald’s this season as it rolls out its Doubles Fest, an opportunity for McLovers to enjoy a doubly delicious meal. For a limited time till February 2015, some McDonald’s items will get a tempting makeover by doubling the patty. Guests can choose to double the patty on McAloo, McGrill, McVeggie, McChicken, McSpicy Chicken, Filet o’ Fish, along with Veg McMuffin and Sausage McMuffin in the breakfast menu. The new variants will be available at McDonald’s outlets across India and priced economically. Of course, the original products will still be on offer.
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Findbestvenue.com, a venue search aggregator for party locations in India
LISTINGS
Say hello to Findbestvenue.com, a user friendly portal that delivers venue options as per the prerequisite and direct access to the venue vendor, thus providing a quick easy and consistent online venue search experience. So whether you are looking for an affordable location for a birthday party, planning your next business conference, organizing an intimate family gathering for a jubilee celebration or hunting a scenic location for weddings and holidays. With venues mapped from over 20 cities in India, the customized search engine offers location options from over 3000 + listed properties. With a variety of spaces within the current portfolio, citywide service, unique venues, rates, the site narrows the options based on parameters like pricing, facilities, size, etc. and generates ideal venue search solutions. The platform is an ideal option for event planners and travel agents to hunt for an ideal location. Listed properties include Sofitel & Intercontinental Marine Drive in Mumbai, Hotel Novotel in Goa, Lemon Tree in Hyderabad to name a few. 3rd Lemon Tree Hotels launched in Hyderabad
Valentine's Day Listings Valentine’s Day just got sweeter This Valentine’s Day, and through the entire month of February, say what is in your heart with donuts. Mad Over Donuts will debut three heart shaped donuts to celebrate the season of love. The ‘Pretty in Pink’ has vanilla frosting with colorful pink sprinkled showered over it, while ‘Hot Pink Love’, has a jellied center with some whipped cream in the shape of a heart. Those who believe that nothing spells love better than chocolate can gift their loved ones the ‘Chocolate Heart’, which has chocolate shavings as well as chocolate syrup drizzled over it. Priced at INR 59 each, these donuts will be available at all Mad Over Donuts! outlets throughout the country.
Dance and Dine this Valentine's at Hyatt Pune Kalyani Nagar This season of love, Hyatt Pune Kalyani Nagar gives you the perfect excuse to create some beautiful memories with your loved one. Bring your sweetheart to Eighty Eight, the all-day dining restaurant to enjoy a scrumptious buffet, a leisurely lunch or an intimate dinner under the starlit sky! If you want to make it a classy evening, then Baan Tao is your address. You can enjoy a romantic dinner in the picturesque water garden, with a violinist playing romantic tunes in the background whilst the chefs cook up some favourite Southeast Asian delicacies. For couples who like to shake a leg, a special dance floor has been created at Fishbowl so you can put on your dancing shoes and swing with your partner to the groovy beats of the DJ.
Rekindle your love with romance at Sofitel Mumbai BKC From your own designated chef and a personal butler to a dedicated music entertainer, Sofitel Mumbai BKC will personalise Valentine’s Day in a romantic setting specially for guests staying in the Prestige Suite and Imperial Suite. The couple need to fill a pre-stay form that will inform the hotel of their preferences and enable the property to customise their weekend of unobtrusive indulgence. The duo will be treated to a 90-minute lavish couple spa treatment at the signature SoSPA and cherish their moments of togetherness in the couple’s suite with a private jacuzzi. The hotel’s chef will not only be at their service for a candle-light dinner or breakfast in bed, but will also cook up a fivecourse meal of the couple’s choice. The couple will also be treated to liquors, designer chocolates, hors d'oeuvres and cognac. So woo your partner right away with this once-in-a-lifetime memorable stay and give them a little bit of Paris in Mumbai this February. Ignite the romance at Grand Hyatt Goa Grand Hyatt Goa introduces a Romance Package, where guests can relish a lavish breakfast buffet and a specially designed set menu for two at one of the four restaurants on the property. Apart from that, enjoy a complimentary treatment at the tranquil Shamana Spa where you can surrender to utmost pampering along with a 20% discount on any additional treatment. In order to make this stay a memorable one, a complimentary bottle of champagne on arrival will be given along with a fragrance petal bath. The Romance Package is priced at INR 13,500, plus taxes. CaLDRON MAGAZINE, february 2015 | 107
NATIONAL
The Lemon Tree Hotel Company opened its third property in Gachibowli in Hyderabad, spreading its wings in 26 locations across 15 cities in India. It has 190 stylish rooms and suites that help you unwind with their smart in-room amenities, vibrant 24x7 multi-cuisine restaurant Citrus Café, a hip Recreation Bar – Slounge, an eclectic pan-Asian restaurant – Republic of Noodles, the rejuvenating Spa – Fresco, a fitness Gym and a open-air Swimming Pool to keep you feeling fresh-as-a-lemon. The hotel also has a specially designed suite for its differently abled guests. This business and leisure hotel, known for its fun experiences, is also the most contemporary choice for events at its 1500 square feet conference venues.
INTERNATIONAL LISTINGS
When in Thailand ‘Say hi with a Wai!’ Hotels.com, an online accommodation booking website, has rolled out an online campaign aimed at putting Thailand back on top of travellers' wish lists. Named after the traditional Thai welcome gesture, the ‘Wai Thailand' campaign invites Thais locals and international travellers to submit their own ‘wai' photos via a tailormade Facebook app. “The ‘wai' gesture, which involves the pressing of palms together in a prayer-like fashion, is the traditional way Thais greet people, express gratitude and demonstrate respect. Encouraging people everywhere, from all walks of life to share their own ‘wai' photos' is a fantastic way to showcase Thailand's unique character and welcome travellers back to the country,” said Abhiram Chowdhry, VP and MD of the Hotels.com brand. In addition to showcasing the country's incredible mix of culture, people and places for a global audience, Hotels.com is also planning to collect the thousands of individual photos submitted from all over the world to create a huge ‘Wai' mosaic. Participants from United States, Thailand, Australia, Singapore and India can upload their ‘wai' pictures upto 28th February, 2015 on Hotels.com's Facebook page.
Heston Blumenthal’s The Fat Duck opens in Melbourne for 6 months British chef Heston Blumenthal has has temporarily shifted his award winning three Michelin starred restaurant, The Fat Duck, to Melbourne in its entirety. Every bite of the multi-course Tasting Menu, every whisper of nostalgia and emotion, every aspect of the flawless service, and every team member have moved half the world away making Australia home. Food enthusiasts from 27 different countries will attend one of the world’s most acclaimed restaurants in its holiday home with Heston’s iconic dishes such as Sound of the Sea, Mad Hatter’s Tea Party and Snail Porridge right at their fingertips. There is one addition to The Fat Duck that will be exclusive to Melbourne – a Chef’s Table. For a limited time during The Fat Duck’s tenure, four guests per service will be seated in front of the pass, witnessing the kitchen’s inner workings and interacting directly with the chefs throughout service. To celebrate the sojourn of the Fat Duck a mad Hatter style time piece takes precedence. Instead of measuring hours, the bespoke clock measures the number of days until The Fat Ducks return to Bray. At the end of the final service in August, the clock’s mechanism will stop forever. The clock will return to Bray as a lasting souvenir of the teams time in Melbourne.
Katsuya by Starck launches its first restaurant in the Middle East Katsuya by Starck opened its first standalone restaurant in the Middle East, and its second Kuwait location, at Arabella. The launch ceremony of the restaurant, a culinary effort of master sushi chef Katsuya Uechi and Philippe Starck, was hosted by John Kolaski, COO of sbe Restaurant Group,and Jim Dunn, VP of Asian Diningat MH Alshaya Co. Guests were engaged in an interactive sushi-making and a cocktail mixology session on how to make signature Katsuya dishes and drinks. 108 | CaLDRON MAGAZINE, february 2015
LISTINGS Virgin Hotels has announced Lucy, a mobile app that allows guests to make room reservations, check-in, adjust guestroom temperature, live chat with other guests via Virgin’s chat room and message center, make reservations at the hotel’s restaurants, review bills, check-out and more. Lucy will also be linked to Virgin Hotels preference program The Know, which provides guests the ability to request what items they prefer to find in their room mini bar. The app will be provided to guests at no charge and can be downloaded at Virgin Hotels website, the Apple Store and Google Play. La Réserve Paris Hotel And Spa Opens
Emaar Launches Rove Hotels in Dubai Modern, cosmopolitan, smart and cultural, the essence of Dubai's identity finds expression in a new mid-market lifestyle hotel brand, Rove Hotels, developed by Emaar Hospitality Group and Meraas Holding. The property infuses 21st century innovation with sophistication while drawing inspiration from Dubai's heritage and its remarkable achievements.
La Réserve Paris Hotel and Spa was launched in January, 2015 joining La Réserve Apartments as the group’s first metropolitan outpost. The 40-room hotel was designed by Jacques Garcia, marking the third successful collaboration between Michel Reybier and renowned decorator, La Réserve Genève in Geneva, Switzerland, and the Château La Chartreuse de Cos d’Estournel in Bordeaux, France.
The Dubai Mall, Rove Za'abeel will feature 420 rooms in 14 floors. The foundation works have been completed with opening in 2015. The rooms are spacious at 26 sq metres and feature a 42-inch TV screen, media hub, designer mattresses and modern bathroom. Nearly half the rooms are interconnected, making Rove a family-friendly destination.
The new hotel and spa occupies a Haussmannian mansion previously owned by designer Pierre Cardin, off the Champs-Elysées – a stone’s throw from the Palais d’Elysée and Place de la Concorde – with views of the Eiffel Tower, Grand Palais, Pantheon, and Luxor Obelisk. Its interiors of the 26 spacious suites (including four Presidential Suites) and 14 rooms pays homage to the chic style of the Belle Époque.
Innovative services include an e-Concierge application provided on smartphones and self-check-in station eliminating waiting time as well as the convenience of late check-outs at 2pm. A 24-hour gym, pool and sun deck cultivate a relaxing ambience. All hotels will have a 24-hour self-service Laundromat. The hotels serve fresh, locally produced culinary creations full of flavour and have distinctive dining out destinations. Rove also has a convenience store that provides round the clock services.
Other facilities include a private lounge, bar, courtyard, smoking parlor, library, and the seasonal French restaurant Le Gabriel, helmed by Jérôme Banctel, former Chef du Cuisine of the two-Michelin-starred restaurant, Senderens. Suites will include personal butler service, and in-room wine coolers. The spa consists of three treatment rooms, gym, sauna, and a 52 foot indoor pool. The treatment menu features world-renowned Swiss antiaging treatment, Nescens CaLDRON MAGAZINE, february 2015 | 109
INTERNATIONAL
Virgin Hotels introduces Lucy mobile app
Jan Davidsz. de Heem / Still life with lobster. 1643. Oil on canvas. 79.2 Ă— 102.5 cm. London, Wallace Collection.
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The 110 | CaLDRON MAGAZINE, february 2015
calendar
Food promotions in february 2015 FRoM
to WHAt
WHeRe
16 Jan
25 Jan Pie and Beer festival
Grand Mercure, Bangalore
24 Jan
08 Feb treasures of the sea
Barbeque nation, Bangalore
25 Jan
the sunday District
District 6, Bangalore
15 Jan
15 Feb sumptuous sizzlers
Fifty 9, Radisson Blu Marina Hotel, new Delhi
15 Jan
28 Feb new Winter Menu
Market Café, new Delhi
20 Jan
28 Feb Warm Blends
Rrala's Habibi, new Delhi
22 Jan
10 Feb Bar-be-Que Fest
Lighthouse, new Delhi
23 Jan
April Hot Dog Festival
07 Feb
14 Feb Love at First Bite
Café Delhi Heights, Delhi/nCR
07 Feb
14 Feb Love Week
Lodi-Garden Restaurant, new Delhi
15 Feb Valentine sangria Week
Caffe 9, new Delhi
11 Feb
smokeys BBQ & Grill, Delhi nCR
14 Feb
V'Kend for the Romantics
Hyatt Regency, new Delhi
15 Feb
sunday Brunch
Fio Country Kitchen, new Delhi
18 Feb 14 Feb
22 Feb Chinese new Year Fall in Love Again Packages
Pan Asian, WelcomHotel saket, new Delhi the Westin, Gurgaon
23 Jan
06 Feb seafood temptations
Pool side, VIts, Mumbai
23 Jan
22 Feb Rajasthani Food Festival
sanskriti, Infiniti Mall, Mumbai
01 Feb
the Brunch Carnival
01 Feb
14 Feb strawberry + Bubbly = Love
novotel, Mumbai
07 Feb
14 Feb Do All things with Love
Peche Mignon, novotel, Mumbai
08 Feb
sunday Brunch
World trade Centre Grounds, Mumbai
Brewbot, Mumbai
08 Feb
15 Feb Grape escape
Renaissance, Mumbai
09 Feb
16 Feb Pizza Week
Brewbot, Mumbai
26 Feb sacred Flavours of sicily
olio, novotel, Mumbai
16 Feb 22 Feb 04 Feb
Aqaba's Chandon sunday Brunch Aqaba, Mumbai 16 Feb Kebab Festival
Binge, noIDA
Food Days in february 2015 1 Baked Alaska Day
16 Almond Day
2 Crepes Day (France)
17 Cabbage Day
3 Carrot Cake Day
18 Drink Wine Day
4 stuffed Mushroom Day
19 Chocolate Mint Day
5 Chocolate Fondue Day
20 Margarita Day
6 nutella Day
21 sticky Bun Day
7 Fettucini Alfredo Day
22 Cherry Pie Day
8 Molasses Bar Day
23 Banana Bread Day
9 Pizza Pie Day 10 Cream Cheese Brownie Day
24 tortilla Chip Day 25 Chocolate-Covered nuts Day
11 Peppermint Patty Day
26 Pistachio Day
12 Plum Pudding Day
27 strawberry Day
13 tortellini Day
28 Chocolate souffle Day
14 Creme-Filled Chocolates Day 15 Gumdrop Day
CaLDRON MAGAZINE, february 2015 | 111
Awww.. did it have to end?
112 | CaLDRON MAGAZINE, february 2015