CaLDRON Magazine, June 2015

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JUNE 2015

FOODS FOR THE MONSOON PAGE 26

5 7 3

FOODS UNDER $5 IN NEW YORK

BRILLIANT COCKTAIL RECIPES FOR YOU PRODUCTS REVIEWED

9 4 12

REVIEWS FROM 6 CITIES PG 8 - 25

BODO CUISINE EXPLAINED

CHEF'S ADVICE ON MONSOON FOOD

THE MOST BEAUTIFUL DESSERT EVER! PG 64

DELICIOUS RECIPES

THE TRUTH ABOUT MAGGI NOODLES!CALDRON MAGAZINE, JUNE 2015 | 1

CONTENTS reviews

08 salad lunch @ di ghent gurgaon 10 the dim sum trail delhi 12 graze on this! bangalore 14 travelling through time... bangalore 16 mexifornia, a cross country fiesta mumbai 18 tune in to radio bar mumbai 20 beer versus summer pune 22 all hail green dubai 24 throwback to indian hospitality new york

cover story 26 the two extremes

events etc.

56 bombay local dazzles mumbaikars 58 gul panag launches fitness app 59 sanjeev kapoor launches new restaurant

food & flavors

38 storm in a noodle bowl 42 a rainy date 52 a matter of pride - bodo cuisine 62 the ideal moment 64 plated beauty

travel

70 street food in new york under $5

recipes

29 hearty chicken soup 31 methi aur bajre ki roti 33 moroccan lentil soup 34 chicken with spaghetti 37 aam panna 44 date and vanilla oatmeal 46 date stuffed orange cookies 48 goat cheese stuffed dates 50 date and walnut muffins 50 daw jwng sobai jwng 64 citron meringue jardin 93 lemon chili prawns

drinks & cocktails

76 grapefully yours 78 not so old fashioned 80 dry martini a la frog 84 double black raisin sour 86 double black oaky apple 88 double black and berry 90 double black and maple masala old fashioned

matters of spirit

60 wine, spouse or smartphone?

68 okrzyki vokda 75 get high on tea 82 keep wanting

issue bonus

92 grill hath no fury 94 crunch and munch and chomp and chew 96 three bottles of goodness 98 instakhana

2 | CALDRON MAGAZINE, JUNE 2015

regulars

5 editorial 6 born this month 66 ask the experts 100 national listings 101 international listings

What's the deal with maggi noodles? read what the company has to say! page 38

CALDRON MAGAZINE, JUNE 2015 | 3

The Team

useful information

editorial

WEBSITEs

SID KHULLAR (Delhi/NCR) managing editor

sid.khullar@chefatlarge.in VINITA BHATIA (Mumbai) consulting editor

vinita.bhatia@chefatlarge.in PARUL PRATAP SHIRAZI (Delhi/NCR) features editor

parul.shirazi@chefatlarge.in NATASHA ALI (Bangalore) associate editor

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JASWINDER SINGH (delhi/ncr) wine & beverages editor

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RHEA MITRA-DALAL (Mumbai) quality analysis & control

rhea.dalal@chefatlarge.in RITUPARNA MUKERJI (Delhi/NCR) MANISH BHALLA (London, UK) recipe curation

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sales & related

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4 | CALDRON MAGAZINE, JUNE 2015

business services advertising and related enquiries

amit joshi (north india) / amit.joshi@chefatlarge.in jimmy kuruvilla (south india) / jimmy.kuruvilla@chefatlarge.in

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JASWINDER SINGH (Delhi/NCR) / jaswinder.singh@chefatlarge.in

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parul pratap shirazi / parul.shirazi@chefatlarge.in

find us on

W

e're a huge country with a large, product hungry middle class and that's what makes us an attractive market for nearly every category of product. This of course is as long as the merchandise can be sold at prices that meet our long standing mantra of 'sasta tikaoo' (cheap and long-lasting), which despite being an oxymoron, is firmly imprinted in us and is regularly reflected in our purchase behavior, from a washing powder to a luxury car. Unfortunately, even given such vast numbers of a consuming populace, we have yet to see effective laws that protect the consumer, while nurturing industry.

Having said that, as consumers, we need to become a little smarter too. Instead of blindly swallowing propaganda if seen in a believable format, we would benefit greatly from developing opinions of our own, built on research and knowledge, than hearsay. An advertisement by a 'reputable' company is not necessarily a source of truth, nor is a column in a newspaper. Bound as most mass mediums are by steely cords of commercial interest, the truth is more likely found in smaller consumer forums and again only when taken as an average computed across many samples.

Given a well-proven tendency towards prevarication by both breeds of gubernatorial guardians, the elected and the salaried, how do we know for sure, what really is the truth?

The current brouhaha that started with Maggi Noodles and has now extended to other products, may have been an example of good governance if it didn't seem so much like a kneejerk rapidly mutating into a witch hunt. Rather than seeing visions of protected consumers and healthier people, I see deals being struck to make the fatcats fatter.

When are you going to wake up and smell the coffee?

Stay well.

Sid

editorial CALDRON MAGAZINE, JUNE 2015 | 5

BORN THIS MONTH

LIVING LEGEND

"JAMES MARTIN AT THE GOOD FOOD SHOW WINTER 2014" BY CGIRLPEAGIRL - OWN WORK. LICENSED UNDER CC BY-SA 4.0 VIA WIKIMEDIA COMMONS

JAMIE MARTIN ■ BORN JUNE 30TH, 1972

Gate' restaurant in Kensington, London.

Martin subsequently moved on to Alastair Little in Soho, London, 2 Michelin star restaurant The Square in Mayfair, London and another 2 Michelin star restaurant, Harvey’s, in Wandsworth, London. After this he spent two years as a Pastry Chef at Chewton Glen Hotel. At the age of 22, Martin set up the Hotel du Vin in Winchester as Head Chef.

He first appeared on television in 1996 with programmes including "James Martin: Yorkshire's Finest" (set in various Yorkshire locations with an emphasis on Yorkshire cuisine), Ready Steady Cook and The Big Breakfast.

James Martin (born 30 June 1972), is a British chef and television presenter, best known for presenting the BBC cookery series Saturday Kitchen since 2006.

was a member of the school rugby and cricket teams, but did not enjoy academic subjects due to undiagnosed dyslexia.

Martin's family were farmers on the Castle Howard estate and he helped his mother in the kitchen, which started his interest in cuisine. He lived in Welburn, attended Amotherby School in Malton and Malton School, the local comprehensive where he

Martin studied catering at Scarborough Technical College.

He trained at Hostellerie De Plaisance, Saint-Émilion, France.

He then worked at the 3 Michelin star restaurant Maison Troisgros in Roanne, France before moving on to join the staff of Anthony Worrall Thompson's 'One Ninety Queen's

In 2005, Martin was partnered with Camilla Dallerup in the third series of Strictly Come Dancing. The couple finished the show in fourth place after being eliminated on 10 December. ■ Source: http://en.wikipedia.org/wiki/James_Martin_(chef)

published works The Deli Cookbook James Martin's Delicious!: The Deli Cookbook Easy British James Martin's Great British Winter Cookbook Eating In With James Martin The Great British Village Show Cookbook James Every Day: The Essential Collection James Martin - The Collection

6 | CALDRON MAGAZINE, JUNE 2015

James Martin's Great British Dinners Driven: Cooking in the Fast Lane - My Story James Martin - My Kitchen Masterclass: Make Your Home Cooking Easier James Martin Easy Everyday: The Essential Collection Slow Cooking: Mouthwatering Recipes with Minimum Effort Fast Cooking: Really Exciting Recipes in 20 Minutes Home Comforts

CALDRON MAGAZINE, JUNE 2015 | 7

RESTAURANT REVIEW SID KHULLAR / DELHI DI GHENT

Salad Lunch @ Di Ghent Di Ghent Café is the personification of the relaxed bistro where you can spend hours reading, working; whilst sipping on hot coffee or cool drinks or biting into crisp salads – just the way they are supposed to be.

R

To add to my love at first sight was the comfortable furniture, which is such an overlooked but integral part of the experience.

It is also lovely to see books in a 8 | CALDRON MAGAZINE, JUNE 2015

cafe, available for those who still read instead of spending hours on Candy Crush.

HARMONY OF FLAVOURS The menu was brilliantly blended, with the usual categories of food, pastas, salads, sides, et al, but the

notable distinction was of nearly every dish being a lovely harmony of textures and flavours. One example of this was the salad we shared with tall, chilled glasses of lemonade for my colleagues Jaswinder Singh and Amit Joshi, and a coffee for me. A bowl piled SID KHULLAR

ecently, when I had to meet my teammates in Gurgaon, we decided to grab a quick snack before brainstorming. We chose Di Ghent Café since we were at Cross Point Mall and looking around at the clean, well done interiors, tantalising display of cakes and pastries and somewhat esoteric decor, I thought the cafe was the embodiment of the kind of place I would love to spend a few hours at, meeting, working or just reading, with a cup of coffee.

The salad was tangy, juicy, salty and a range of other sensations you must try for yourself.

SID KHULLAR

RESTAURANT REVIEW

Eclectic, well done interiors add to the charm of this cafe.

I can’t blame her.

We have these types running high and low, people who can barely string a sentence together or spell ‘bouillabaisse’, extorting food from restaurateurs...

“

with rocket leaves mixed with pomegranate seeds, soft little blobs of feta cheese, chopped almonds, chunks of juicy orange pulp and the whole tossed with a tangy dressing.

Our order was taken by a most gracious hostess whose countenance was marred just once with a flash of annoyance, when I asked to take photographs. It was

as if she expected our next words to be about belonging to that nasty breed called ‘food bloggers’ and demanding a discount soon after.

I can’t blame her. We have these types running high and low; people who can barely string a sentence together or spell ‘bouillabaisse’, extorting food from restaurateurs and making a mockery of food writing as a genre.

The food came together, the coffee, hot, the drinks chilled and the salad, crisp, tangy and everything else we expected it to be. A nice bonus was an extra garlicky piece of house made, toasted garlic bread smeared with butter.

The next time I’m around Galleria in Gurgaon and looking for a comfortable place to get some work done, it is Di Ghent all the

way. I’m going to work my way through the menu and check out all of those delicious sounding dishes, pop out for a bit of sunshine once in a while, stare at the walls every so often sit back, read a book, fire up the laptop and get some work done… I think I'm going to build a nest. ■

4/5

PRICE: INR 800++ (Working lunch for two)

ADDRESS: 208, Level 2, Cross Point Mall, DLF Phase 4, Gurgaon - 122 002 PHONES: 0124 422 7444 CALDRON MAGAZINE, JUNE 2015 | 9

RESTAURANT REVIEW PARUL PRATAP SHIRAZI / DELHI

D

im Sum is no longer a favorite segment of a much-loved cuisine; it is a craving! Over the last five years we have been spoiled for choice when it comes to new cuisines and new establishments but there are a few which come with a definitive purpose and styling and

DIM SUM BROS

Dim Sum spread and even though I assumed they had saturated that segment, the chef has managed to pull out a few more recipes to add to the repertoire. Dimsum Bros is family friendly, well serviced, spacious and comfortable. If anything I would love for the music to be more specific – not Asian per se but perhaps less new-age! Having

The Dim Sum Trail

Dimsum Bros is one such place; over the years it has gone on to become the go-to place for people who love Asian food. From a backof-the-house perspective, it has the same chef who created the menu and you can taste the consistency every time!

A NEW SPREAD This year, they revamped their menu to add more variants in the 10 | CALDRON MAGAZINE, JUNE 2015

Perfectly formed, well

eaten here fairly regularstuffed dumplings are a ly, we decided to taste the sight for sore eyes. newbies and our standard favourites and came out feeling satiated and happy.

Dimsum Bros organizes your Dim Sum experience into baskets – you can order 4, 6 or 8 baskets of 3 pieces each and make them assorted if you like, which is a great way to enjoy variety without being stuck with a platter of the same variant!

DIM SUM BROS

if they connect with their audience, they become iconic.

Dimsum Bros is one of those places where it is not only the food which makes it an icon, but the fact that they came into the market with a menu that was primarily Dim Sum. It has decided to take a risk, but Parul Pratap Shirazi feel Dim Sum Bros might just be able to wing it.

DIM SUM BROS

The vegetarian baskets of 12, 18 and 24 pieces are priced at INR 875, INR 1175 and INR 1495 respectively, while the non-vegetarian baskets for the same number of Dim Sums are priced at INR 950, INR 1475 and INR 2250, respectively.

The weekend offer includes an unlimited Dim Sum lunch, served with unlimited Jasmine Tea - given the variety you will need the digestive help.

Our spread was a great selection of classics and new additions. Start with Chicken Sui Mai, light and flavourful, but go easy because the true stars are the Pork Ribs and the Pork Bao. Considering my fondness for pork, this is one of the few eateries that does true justice to Asian flavours in pork. These classics deserve to be retained, however a change every quarter keeps a menu alive and buzzing.

The additions at Dimsum Bros include a Bacon Wrapped Prawn variant but it lacks the porkiness of bacon. I missed the sweet-salt balance that is expected of a mar-

riage like prawns and bacon but as a dish there was nothing inherently wrong with it.

A similar story followed with the new Sichuan Peppercorn Dim Sum - the texture of the ground peppercorns were similar to fine gravel and I don't think that's very palatable. It’s a bit sad because the flavour was fine and so was the general disposition of the dish.

After this satiating and delicious Dim Sum spread, we didn’t have the stomach for a meal. However, if you do wish to supplement your experience with an Asian spread as a whole, then don’t miss the Sliced Pork Chilli Hot Bean, Crispy Whole Pomfret and Lamb with Shiitake.

For vegetarians, the selection isn’t as fair but definitely as delicious – the Aubergine Tofu Clay Pot is stellar stuff! ■

“

Dimsum Bros organizes your Dim Sum experience into baskets – you can order 4, 6 or 8 baskets of 3 pieces each and make them assorted if you like.

3/5

PRICE: INR 2500++ (Meal for two)

ADDRESS: R 303, Third Floor, Ambience Mall, Gurgaon - 122001 PHONES: 0124 402 9281 CALDRON MAGAZINE, JUNE 2015 | 11

RESTAURANT REVIEW

Well cooked and well presented fare adds to the charm of each dish.

RESTAURANT REVIEW NATASHA ALI / BANGALORE GRAZE, VIVANTA BY TAJ

Graze On This!

Chef Gaurav Paul takes over the reins at Vivanta by Taj in Bangalore bringing some fun and innovation to the food at Graze, the European restaurant at the property.

V

ivanta by Taj on MG Road has been the site of a few mediocre meals over the last couple of years, and I do not generally have it on my list of top places to dine.

However, all that changed recently, with the introduction of the new menu at Graze, under the capable and talented hands of Chef Gaurav Paul.

Apart from his clear passion for food and cooking, and his use of fresh and unique combinations, that this was a man with vision and a talent for creating interesting and innovative flavours came through early on in our evening. The new Italian-focused menu is not vast, but it is certainly delightful.

A fair amount of attention is paid to vegetarian dishes, and of course, for meat eaters, the choices are much more. We saw couples and families in celebratory mode as well as travelers from foreign shores dining in the restaurant,

12 | CALDRON MAGAZINE, JUNE 2015

whilst business meetings were also occurring in the mellow surroundings. With the fine collection of wines on offer, you can be assured of a lovely meal at Graze.

DUCK CONFIT RISOTTO - BE STILL MY HEART! Chef Gaurav got us started with what turned out to be the star dish of the evening. Seafood Tempura, Tempura Fried Assorted seafood, pommery basil aioli, lemon (INR 550) featured tiger prawns, cala-

mari, John Dory and mussels. The tempura treatment made these lighter and crunchier than a regular batter coating. I would not miss this if you like seafood – you will crunch and munch your way to happiness, just like we did!

Alongside this, to assuage my conscience (nah, in truth, because I love salads!) we ordered the Fig Salad (INR 450), which had red wine and spices poached figs, mesclun and fig jam. I found the

Duck Risotto - be still my beating heart!

RESTAURANT REVIEW We loved the crunchy tempura batter coating!

spiced figs a mite overpowering, but it was a nice salad with generous shavings of Manchego cheese.

The tempura treatment made the seafood lighter and crunchier than a regular batter coating. I would not miss this if you like fish – you will crunch and munch your way to happiness, just like we did!

“

Next up was chef ’s version of Mushroom Soup (INR 350), cappuccino styled – served in a cup with truffle oil and milk foam and with all the delightful earthiness of mushroom intact. After quibbling over this (for the sake of sanity and stomach, we requested single servings of everything – sometimes, it can come to haunt one, such requests!) as we had the seafood platter, we listened with interest to Chef ’s main course selections and settled on Duck Confit Risotto (INR 650) which was garnished with arugula leaves and a port reduction for moi, and for the fish loving companion, Panzerotti (INR 650), a salmon and lobster filled pasta with bisque and mascarpone sauce.

The Salmon and lobster as a combination was a new one for me, and I was pleasantly surprised by how well the two flavors married; who’d have thunk it!

This was one course where each was happy with our own selection and decorum presided!

SETTLING FOR SWEETS Dessert we could not decide on. I mean, Tiramisu, served with espresso ice cream, savoiardi and Chef ’s ‘secret’ ingredient – no I won’t give it away, had to be tried, especially after Chef told us his was a different take on this must-have-on-the-menu Italian treat,

but given my inability to endure the smell/taste of coffee, it was also something I would leave to my dinner companion to eat on his own!

Deciding to indulge our collective sweet tooth to the hilt, we then proceeded to make our way through the assorted dessert platter Chef Gaurav presented us: citrus and almond semifreddo (my pick of the lot), banana and white chocolate mousse, pistachio dacquise, and pistachio ice cream (all desserts are INR 400 each). Chef Gaurav experiments with different ice creams, so make sure to ask your server what’s on offer when you visit.

We had a very charming time and I am planning on heading back soon with another friend who I know will love the food. If you happen to visit in the meantime, let us know what you thought! I for one, am very happy to have Chef Gaurav in town, his innovation will definitely entice people to keep returning to Graze for something more to munch on. ■

4/5

PRICE: INR 3000++ (meal for two)

ADDRESS: Vivanta By Taj, 41/3, MG Road, Bangalore PHONES: 080 496 53105

CALDRON MAGAZINE, JUNE 2015 | 13

RESTAURANT REVIEW NATASHA ALI / BANGALORE OTTIMO, ITC GARDENIA

Traveling Through Time With Italian Fine Dine

M

aster Chef Vittorio Greco of ITC Gardenia’s Ottimo is the kind of person who elevates every meal into that something special, not just because of his food and styling, but as a facet of who he is. Ever witty, entertaining and with that swoon-worthy Italian charm, we generally never miss the opportunity to sample his meals and the pleasure of his company. Currently shuttling between Bangalore and Chennai, helming two Ottimos, and about to

add Delhi to that list – boundless energy is an apt phrase to describe him.

When we checked in on the Art of Time Travel food festival, which ended on 2nd June, 2015, we were treated to a four-course meal, with choices for the dishes in each set course, with plenty for both vegetarians and non-vegetarians. The chef did not give us the choice, however, presenting us with every item on the menu – a single portion for each dish containing two versions of the same dish on

the plate: the classic/traditional dish, and alongside it, his modern interpretation. And he came along to explain his take on favourite Italian classics, some of which I had actually not eaten in the four years since I left the US. A stream OF FINE FOOD The Antipasto procession began with Carpaccio alla Piemontese and Sfere Di Carpaccio Alla Piemontese Con Fungi E Uovo – the first being the classic tenderloin carpaccio and the latter being Chef ’s twist on it, which came as an egg and mushroom encased ball of tenderloin. Delicious and the modern take had a little extra flavour going. Next up, was Parmigiana

Chef Vittorio Greco of ITC Gardenia’s Ottimo is a man who thinks up different ways to present food, just to keep things entertaining and varied, as much for himself as for his guests.

14 | CALDRON MAGAZINE, JUNE 2015

The second vegetarian appetizer was Insalata Classica Italiana Con Burrata and Burrata Con Pomodori E Cipolla. The classic burrata cheese and tomato salad won over the pureed and colourful interpretation. The second non veg appetizer was a simple and delicious Insalata Di Pollo – chicken breast with tonnata sauce, where the two versions were quite similar in flavour.

OH LA LA, IT’S PASTA Up next was Primo Piatti – the pastas. Spinach Ravioli classic and modern, where the modern take had double pockets for spinach and ricotta and thus emerged victorious! The chef told us that Ottimo Bangalore is one of just three restaurants the world over that serves this version, as he got the recipe off a friend in Rome.

Ravioli Di Agnello, aka lamb ravioli – the presentation was different for the two, but flavour wise, it was hard to distinguish between them, and we happily munched on both.

Not a lasagne fan in general, I contented myself with a couple bites of the classic and modern versions of the Lasagna alla Bolognese.

Our Secondo Piatti started with Insalata Di Patate – Tuscany po-

tato salad, where the modern take included black truffle and fried garlic pieces as well as smoked butter, which was sheer heavenly

“

Our Secondo Piatti started with Insalata Di Patate – Tuscany potato salad, where the modern take included black truffle and fried garlic pieces as well as smoked butter, which was sheer heavenly goodness. goodness. I had been looking forward to the next dish – Puttanesca – a piquant caper and olive pasta that I enjoyed in homestyle Italian restaurants in the US. Chef Vittorio’s modern twist went to the North of Italy for inspiration and replaced the traditional Roman style pasta with risotto, with the tangy tomato sauce topping it. Both versions were damn good and I for one will not choose a victor in this round! Seabass Livornese had a simple looking classic version and the modern version won here in the plating department, what with a lightly grilled fillet that was served on tomato coulis and with shreds of olives and capers making for a very pretty picture.

days, where chicken cacciatori would make an appearance in the dining hall and was one of the dishes that international students favoured, given its tangy taste and departure from the bland meals that abounded! We liked both the slow cooked, bell pepper, onion and tomatoes stuffed breast of chicken; modern interpretation as well as the on the bone traditional version.

Desserts were the usual Ottimo offerings – Tiramisu done two ways and my favourite, the Chocolate Caprese Sphere, which is Chef ’s twist on a classic Torta Caprese Cake. Strong coffee was offered but declined, and we marveled at the fact that we’d actually made our way across and through the entire festival menu!

By the way, a glass of wine or pint of beer is part of the INR 2250 price tag, making this a rather good deal. The short duration of the festival was because the Chef had to return to Chennai and we count ourselves lucky to have indulged in this Italian feast whilst he was in the city. ■

4/5

PRICE: INR 2250++ (per person, including wine/beer)

A BLAST FROM THE PAST The last main dish, Pollo Cacciatora took me back to my college CALDRON MAGAZINE, JUNE 2015 | 15

RESTAURANT REVIEW

Di Melanzane Classica and Parmigiana Di Melenzane Rivisitata Con Olio Al Carbone – classic eggplant parmesan and the Chef ’s ‘undone’ version, which had the tomato and eggplant pureed and piped into rectangles on the plate, and the parmesan was fried into delightful crisps. The whole was topped off with charcoal oil. Now, this was a dish with flavours that went on and on.

RESTAURANT REVIEW HRISHIKESH THAKKAR / MUMBAI CALIFORNIA PIZZA KITCHEN

Mexifornia: A CrossCountry Fiesta

California Pizza Kitchen borrows flavours from its Mexican counterparts and adds them to its trademark dishes, resulting in a mouth-watering partnership for its annual Mexifornia food festival that is on till the 21st of June, 2015. popularly called, had a clearer picture of the task at hand, and stayed true to the nature of the festival and the origin of its ethnic flavours.

The annual month-long fest, which ends on 21st June, 2015, boasts of a special menu, replete with specific beverages, appetizers, mains, pizzas and of course, desserts. We glanced through the bill of fare, whilst sipping on the Mango Tango (INR 185) and Apple Jack (INR 185), respectively.

Nachos at California Pizza Kitchen

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hen the title of a food festival is ‘Mexifornia’, that too at a place that is known for its signature pizzas, one can’t help but imagine all sorts of combinations.

Salsa and pizza? Baja spices and Italian seasonings? Thankfully, the chef at California Pizza Kitchen, or CPK as it is more

16 | CALDRON MAGAZINE, JUNE 2015

While the Tango did sing predictable, fruity tunes, the Jack had us casting doubts about the inclusion of liberal amounts of packaged strawberry puree to an otherwise refreshing drink. It would be better to use fresh fruit juices rather than produced from tetra packs! Perhaps, some potent spirits would do the trick, we thought.

PAUSE AND EFFECT The fruity Watermelon Martini (INR 465) was perfect for the summer evening.

However, the problem with this refreshing drink is keeping track of how many you

The only problem with the refreshing fruity Watermelon Martini is keeping track of how many you sipped during the course of the meal, since you were tempted to keep ordering refills.

“

fiery fish later, we were glad we had the Margarita at close reach to break the spiciness.

Amongst the appetizers, the Chicken Tomatillo Chille (INR 305) was a nice crispy corn basket stuffed with liberal helpings of roasted chicken pieces tossed with fried onions and bell peppers. The basket was placed on a bed of lettuce, which was more for effect, and later drizzled with mayonnaise, again for effect, than for taste.

The disclaimer-worthy Mexican Habanero Pizza (INR 455) turned out to the winner of the evening.

Why disclaimer-worthy, you wonder? Because when we decided to order it, our server’s expression could best be described as part concern and part admiration!

“It’s really spicy”, he cautioned, so we paid heed to his warning, and requested him to give us half of the Habanero Pizza, and half of the Sonora Pizza (INR 455).

For some flavourful company, we chose the CPK Nachos (INR 305), which could do well with another generous dose of gooey cheesy goodness, on top of their chef planned, in-house blend of cheeses to spread evenly with the crispy nachos. The spicy-tangy guacamole drizzle gave our meal a quirky kickstart, but if you want more of it, it is best to ask for a little more on the side, which our server was more than happy to provide.

FIERINESS ON OUR PALATE Time to up the ante and have another drink, we felt! The Green Apple Margarita (INR 465) was crisp and we had more than several reasons to be grateful for ordering it, especially when we unwrapped the New Mexico Basa Fish in Banana Leaf (INR 625) and put the first morsel in our mouth.

3/5

PRICE: INR 1500++ (Meal for two)

ADDRESS: All California Pizza Kitchen outlets

The moist fish was smothered in spicy Baja sauce and the chef had sensibly infused cilantro in it to break the fieriness. The fish fillets were wrapped in banana leaves to retain their inherent moisture, then baked, letting the leaves emit their unique fragrance to the preparation. A few bites of the

Equal parts super-spicy yet unputdownable, if not for the Baja coated cottage cheese, we’d have been gulping down beverages by the bottle to cool down our insides while munching on the Habanero Pizza! The Sonora Pizza boasted of two different salsa toppings and managed to tingle our tastebuds too, but paled in comparison to its fiery peer.

Finishing off in style, the chef had indeed saved the best for the last!

Everything in the Triple Chocolate Mousse (INR 275) was edible (and quite tasty, might we add); right from the three flavours of mousse to the chocolate cup and even the biscotti spoon! The creamy mousse left a rich, velvety aftertaste and we knew we would want to return for it soon!

Would we see you there too? Hurry though. The fest, like all good things, will not last forever! ■

CALDRON MAGAZINE, JUNE 2015 | 17

RESTAURANT REVIEW

sipped during the course of the meal, since you were tempted to keep ordering for refills.

RESTAURANT REVIEW HRISHIKESH THAKKAR / MUMBAI RADIO BAR

Tune In To Radio Bar

RADIO BAR , MUMBAI

Unusual decor is part of the charm at Radio Bar

W

hen a radio frequency-themed facade greets you with retro/neon style signage that reads ‘Radio Bar’, you can get a sense of what to expect within. The ambience is quirkily different from the usual muted notes one is accustomed to.

With an entire screen pieced together with real audio cassettes scoured from local flea markets, to

18 | CALDRON MAGAZINE, JUNE 2015

a section that sports radios from bygone eras and long forgotten brands, to raindrop-esque dropdown microphones that double up as lighting fixtures, Radio Bar boasts of three sections – indoor, al fresco and a private dining/dance area, each with their own bar counters.

As the crowd slowly seeped in, we sat in the outdoor area that featured swing seats, a projector screen and a bar-on-a-cart. Teeing off the proceedings was a Virgin

From a screen made of old cassette players, to mikes doubling as overhanging light fixtures, from a jukebox from the 60s sitting demurely at the entrance to a phalanx of radios from the century taking up a wall – innovative interiors meet some interesting titled dishes at the Radio Bar.

Luckily the manager noticed and promptly came to our rescue. He whipped up a fresh drink shaking the marmalade with the rest of the ingredients in a cocktail shaker – eminently better than the earlier version.

HAIL FELLOW, WELL MET It was surprising to see several desi dishes with a slight twist like Onion Rings Panko (INR 280), Okra Fries (INR 245), Spinach Fritters (INR 245), Banana Fritters (INR 245), on Radio Bar’s menu. Could it be that the resto-bar decided to play safe by pandering to populist Indian palates?

We tried the Onion Rings Panko and wished we hadn’t! It lacked any remarkable flavors, which we have come to expect from Chef Rohan D’Souza now, and but for the Sriracha dip, the dish would have been a complete let down.

We hoped the Stuffed Prawns Ricotta Green Olive (INR 450) would fare better but were disappointed again. Every element was salty from the word go – from the inherent saltiness of the prawn, to the salt in the thin layer of cheese coating, to the salty bacon to the salt content in the salsa.

The Lamb and Bulgur Wheat Patties (INR 275) were agreeably moist and the yoghurt dressing added to the succulence. But as bar

foods go, it does not quite work because it is crumbly. Perhaps if the chef had placed it on a piece of lavash or in between bao buns?

Feeling morose, we luckily found succour in the quirkily named The Ouch (INR 475), where the kind bartender threw in contents from every bottle on the counter, which is why it had white rum, gin, vodka, tequila, triple sec, whiskey, blue curacao and some Red Bull, making it a pretty blue and very potent drink.

The creaminess of the Arborio rice played well with the fieriness of Peri Peri sauce, while the cheesiness of ricotta too made its presence felt in the Peri Peri Mascarpone Risotto.

“

PIZZAS OF A DIFFERENT LEAGUE We lost some of our new-found buzz while perusing the pizza menu. We glimpsed Truffle Pizza and were tempted to order it – till we saw the price and did a double take. Who would order a INR 4,500 pizza in a bar?

The only reason we wanted to order pizza was because we were told it was served on LPs, but on closer examination, the cheap plastic laminating on the LPs took

some edge off the presentation.

Luckily, the Roasted Tomato Mozzarella, Walnuts pizza (INR 420) would surely do a Sicilian proud.

Combining chickpeas, cheese and arugula couldn’t have been easy, but the chef managed to pull it off.

Ticking all the right notes was the Peri Peri Mascarpone Risotto (INR 435). The creaminess of the Arboria rice played well with the fieriness of Peri Peri sauce, while the cheesiness of ricotta made its presence felt too. T’was heavy on the stomach, but soothing for the soul too!

The thick chorizo sauce covered only half the fillet of Indian Salmon (INR 550) which had dried up a little. The potato au gratin served alongside was cooked to perfection as was the healthy portion of vegetables sautéed in butter. One thing we found constant in all the dishes we ordered was the omniscience of the microgreens. It was almost as if the chef had received an extra batch of them and they were nearing their use-by date!

Just like the frequency of radio channels keep fluctuating, the flavours of dishes served at Radio Bar waver between various bandwidths. The atmosphere of the resto-bar does warrant another visit, and the drinks make a strong case too, and we would give the food the benefit of doubt for now. ■

3/5

PRICE: INR 1800++ (meal for two)

ADDRESS: 355, New Castle Hotel, Linking Road, Bandra West, Mumbai - 400 050 PHONES: 022 264 99900, 264 97700 CALDRON MAGAZINE, JUNE 2015 | 19

RESTAURANT REVIEW

Watermelon Sangria (INR 225) and Breakfast Martini (INR 420), given the muggy Mumbai weather.

While the sangria was certainly bracing, the orange marmalade in the martini settled morosely to the bottom.

RESTAURANT REVIEW SHREENIVAS GADEWAR / PUNE

Beer Vs Summer: The Ultimate Face-Off Pune has witnessed what could be termed as a microbrewery revolution. It's a boon for beer fanatics and what better than to go enjoy what every new brand has to offer? Shreenivas Gadewar visited TJ's Brew Works at Amanora Town Center, Pune, and came out stuffed and satisfied.

20 | CALDRON MAGAZINE, JUNE 2015

A

trend with the new microbreweries that have come up in Pune is the deliberate re-creation of a rustic Irish, American, British or German pub.

Although I have nothing against it, I somehow get put off with this

kind of decor, especially if it is on a higher level of a shopping mall.

The glass enclosed brewing apparatus, fearsome looking yet reassuring its patrons of a good mug of beer, lends an air of authenticity to the overall ambience. At the end of the day,

creamy, cheesy and flavourful that we, card-carrying proud carnivores to the core, asked for one more portion of the lasagna.

The TJ's Mystery Brew (INR 365 for 500 ml and INR 750 for a beer stein) was a unanimous winner from the three different ones we tried. It gave real tough competition to The TJ's Devil's Dark Brew, which was authentic as European flavor palettes go.

We also decided that although a straight and honest brew, the TJ's Premium Brew was something that is possibly a TJ's classic.

MORE TO SHARE Our conversation went around the beef ban and how it has impacted culinary experiences. The tablet menu card was user-friendly and the nice pictures of each dish on the menu only persuaded us to order more food.

BRING IT ON! What with the beef ban, a few dishes were struck off the menu.

However, there was some other stuff we did try and liked. The Nacho Chips with Salsa (INR 300) were honestly the same as what we get elsewhere, but the salsa sauce had a fresh flavor to it. The Beer Battered Prawns (INR 390) were simply yummy, but we felt the accompaniments could have been more inventive.

The Chicken Burger (INR 250) was a meaty affair, albeit a bit bland by my standards. The Chicken Iceberg Salad with Vinaigrette (INR 250) is a great accompaniment to the craft beer. The Prawns Two Ways with Rice (INR 420) is a slightly spicy affair, but although the quantity doesn’t disappoint, it kind of paled in comparison with the other food we ordered.

My vegetarian friend completed our trio, akin to a yin and yang circle. We took a couple of morsels from his Vegetable Lasagna (INR 280) and were delighted. It was so

Some of the items on the menu contained some fairly striking fare, so we decided to try the Vietnamese Pork Spring Roll (INR 280). It actually reminded me of a trip I had taken to the grimy street side cafes of Hanoi, where you find a tiny guy grilling tons of meat on a humongous grill, and people from all walks of life stand around or sit on the many plastic stools by the side, enjoying their delicious Vietnamese rolls and steaks.

Our bill arrived in a scoop spoon with some barley in it, reminding you that you were in a microbrewery and not just another bar after all. That was a good touch, we thought.

TJ's Mystery Brew has bargains on all the time, so if you are planning to visit there anytime soon, it might be a good idea to call up ahead and check what offer they have going on for that particular day. It will save you some moolah, which you can splurge on the beer.

For us, it was a gastronomical afternoon that we were more than happy to spend indoors, away from the sweltering sun outside. And yes, we will be back for more of TJ's Mystery Brew! ■

RESTAURANT REVIEW

a well crafted beer transcends place, space and time. And the beer at TJ's Brew Works did not disappoint.

The TJ's Mystery was a unanimous winner from the three different ones we tried. It gave real tough competition to The TJ's Devil's Dark Brew, which was authentic as European flavor palates go.

“

4/5

PRICE: INR 3000 (meal for two)

ADDRESS: East Block, Amanora Town Centre, Hadapsar Kharadi Bypass, Hadapsar, Pune – 411 028 PHONES: 97301 95222 CALDRON MAGAZINE, JUNE 2015 | 21

RESTAURANT REVIEW SACHI KUMAR / DUBAI 77 VEGGIE BOUTIQUE

All Hail Green!

With a name like 77 Veggie Boutique, you might imagine raw broccoli florets and asparagus stalks being waved in your face when you enter this restaurant that sells organic produce.

But the sight of prettily presented food assuages this fear and you end up eating vegetables that you had probably had just a passing acquaintance with, before you know it!

22 | CALDRON MAGAZINE, JUNE 2015

T

he concept of organic and vegetarian food is picking pace steadily the world over, and Dubai is not a city to shy away from this global trend.

There are already a bunch of places that devote their menus to vegetarians, but these are predominantly Indian restaurants that are so unassuming as to border on the edge of boring.

without the use of any artificial flavours or colours.

That is one reason why 77 Veggie Boutique stands out, because it is a microcosm of several elements rolled into one. It is a modern spaced café, a deli, a take away mart and a health store that overlooks a lake at Jumeirah Lakes Tower. As you enter, the walls are adorned in relaxing jade shades, which give a hint that you going to dive into green organic fare.

The tonic juices represent a significant component on the menu.

We welcomed the refreshing and simple Roma’s Tonic (AED 27), a blend of Aqua water, orange juice and mint, because I cringed at the thought of gulping the Immune Booster (AED 24). But, I decided to bite down on my fear and surprisingly I relished this brew of cantaloupe, watercress, parsley, lime and ginger, where the lime’s tanginess and cantaloupe’s sweetness seemed to blend in perfectly.

Do not let the name mislead you; 77 Veggie is not just another organic produce store, but rather a place that expounds a healthy lifestyle philosophy. Roma Megchiani founded it because she wanted to highlight the vitamins she had unearthed in 77 veggies that could be enjoyed in all their goodness,

AU NATURALE The restaurant has an international menu, where seasonal produce is not fried but par-cooked. Navigating through the menu can be daunting, but you applaud the detailed attention given to calorie counts, mentioned alongside every dish.

You can just about sample some appetizers because the pickings are slim on the menu anyway. We settled on the Garlic Dill Baked Red Wedges (AED 19) and liked how these were actually freshly

RESTAURANT REVIEW

The low fat, eggless blueberry cheesecake was delicious!

baked with the right amount of flavours that did not take a toll on our appetite.

Given the cheese enthusiasts we were, the thought of eating low-fat cheese was disheartening, when we spied the Baresque Low Fat Cheese Balls (AED 31). Luckily for us, these baked corn balls, drizzled with 77 Veggie’s herbs were not only healthy but were completely appetizing. Let’s also not overlook the fact that we ate cheese without any guilt tripping.

AROUSING OUR CURIOSITY The Molly-Made Munch Bunch (AED 35) piqued my interest and once it came stayed true to its quirky name as well. The delicately sautéed cabbage and carrot balls were dressed in a spicy Oriental sauce and were bursting with flavours. For the mains, we ordered the Red Bistro Sizzler (AED 52).

The Red Bistro Sizzler revealed itself as fresh vegetables comprising mushrooms, broccoli, French beans and cabbage tossed in piquant tomato sauce.

“

This dish revealed itself as fresh vegetables comprising mushrooms, broccoli, French beans and cabbage tossed in piquant tomato sauce.

By the end of our meal, we did not have room for desserts, but we couldn’t sign off our meal without trying out 77 Veggie’s signature

sweets. We tried a little of the delicious Eggless Low Fat Blueberry Cheesecake (AED 29), which consists of organic brown sugar that helps to make the dessert less fattening.

Making vegetarian cuisine tasty and fulfilling is not easy. But moving into a zone that uses organic produce and is contemporary is commendable. Roma should be applauded for using locally sourced produce and creating fashionable preparations from them that make you forget that you are eating foods that are supposedly healthy. ■

3/5

PRICE: AED 125 (meal for two)

ADDRESS: Tiffany Tower, Cluster W, Lake Level, Jumeira Lake Towers, Dubai, United Arab Emirates PHONES: 971 55 7178866 CALDRON MAGAZINE, JUNE 2015 | 23

RESTAURANT REVIEW CHARIS ALFRED BHAGIANATHAN / NEW YORK TAMARIND TRIBECA

Throwback To Indian Hospitality

U

pon walking into Tamarind Tribeca, you’re instantly surrounded by a feeling of delicate opulence. You are bathed in elegant lighting and your ears fill with the happy chatter of a space full of people enjoying themselves.

Touted as one of the best Indian fine dining spots in New York, the restaurant serves classic Indian fare in a beautiful, modern setting.

Tamarind is known for its cocktails, so we drank several through the night, drinking the ones we liked most, more than once. I really enjoyed the Tamarind Margarita ($13) which wasn’t as sour as one would imagine, but had a very good balance of sweet, tart, and fresh. Monsoon ($13) is their version of a light Pina Colada with only a hint of coconut cream; baby pink in colour with the addition of pomegranate juice.

The one everyone at our table

The facade at Tamarind Tribeca

24 | CALDRON MAGAZINE, JUNE 2015

loved was the Mango Cosmo ($13) – fresh mango pulp and Triple Sec, made fruitier with citrus vodka and a plump maraschino cherry bobbing around in the glass.

A gentleman in a suit with the most sincere smile you can imagine came over to our table and asked us how things were.

This was the first of many visits by him that night, and each time I felt like I was back home in India, being asked by a warm, kindly uncle about whether I am

Ask Charis what was the highlight of her meal at Tamarind Tribeca and it would be the unmistakable warmth of Indian hospitality in a classy New York restaurant.

eating enough and if I’m enjoying the food. I found out later he was the owner - Mr Avtar Walia.

Remembering that night, I think that’s what I liked most about it - that unmistakable warmth of Indian hospitality, in the middle of a classy NY restaurant.

FEELING AT HOME As we pondered over the menu, a plate of four small sesametopped flaky patties came to our table. A complimentary Indian bread basket of sorts, these warm, buttery puff pastry bites vanished immediately.

To start we had the Bhel Poori ($8.5) and Hara Bhara Kebab ($11). The former was everything you would expect in a good chaat – crisp, sweet, sour and spicy, all rolled into one. The kebab, however, was the best thing I ate that night: two generous-sized cutlets that were a rich dark green colour with the prominent taste of sweet green peas. Utterly soft, without a grain; when you cut it through the centre, a white sliver of cottage cheese smiled back at you. With a dollop of green chutney and thin ring of raw red onion, this is the dish to eat at Tamarind – you won’t be disappointed.

“

Kebab was the best thing I ate that night: two generous-sized cutlets that were a rich dark green colour with the prominent taste of sweet green peas. cooked in chilli and tamarind, with a slightly overpowering use of tomatoes and Murgh Malova ($12) – chicken cooked in a dry, red chilli paste, softened and soured with apple cider vinegar, and topped with lightly browned onions and curry leaves.

OLD FAVOURITES For the mains, we sampled the popular Dal Makhni ($14) and it did not disappoint. It was creamy with an unmistakable hint of sourness from the addition of tomato puree.

If you’re not the best with spicy food but still enjoy it once in a while, get the soothing Raita ($5.5) to accompany the chicken, with Basmati rice ($6). We ate all this with Naans ($5-5.25), both plain and garlic, which were fluffier than regular naans.

While the offerings at Tamarind are authentically Indian with an unapologetic use of spices and heat, I saw innovation with Indian techniques and flavours in nontraditional ways – the cocktails are a good example of this. What I really loved about the place though and what I will go back for, was the warm service. You can take an Indian out of India, but you can’t take hospitality out of an Indian. ■

4/5

PRICE: US $50 - $80 (meal for two)

ADDRESS: 99, Hudson Street, New York - 10013 PHONES: +1 212 775 9000

CALDRON MAGAZINE, JUNE 2015 | 25

RESTAURANT REVIEW

We ordered two dishes that were not on the formal menu – Dal Tadka, which was average and didn’t taste as close to home-made Indian dal as I would have liked A chef in and Jeera Aloo, in which the pieces action at the of un-peeled potato were too large Tandoor with slightly undercooked cores.

The Murgh Kohlapuri ($24) was the spiciest dish we ordered.

By this point it had become rather clear that these chefs were The other appetizers we tried were definitely not cooking Indian food for an American palate. The the Chilli Crab ($16) – a loosely packed disc of shredded crab meat chicken was hot and peppery, and we could taste a delicious mix of different spices, some of which had been left whole.

The Hara Bhara

THE TWO EXTREMES

With the rains just around the corner, one needs to eat healthy food so as to avoid falling sick during the monsoons.

It is important to have a perfectly healthy body and for that, one needs to keep a check on what to eat and what not to eat.Well, here's a quick guide on what one should eat and what should be avoided in the monsoon, straight from the experts.

26 | CALDRON MAGAZINE, JUNE 2015

CALDRON MAGAZINE, JUNE 2015 | 27

COVER STORY

SEASONAL DIETS

by VINITA BHATIA

FOODS TO ENJOY During the monsoon, try to have dry food items and avoid watery and semi-solids to avoid infection. Consume lot of hot liquids like tea, especially herbal tea. It will keep you warm and keep illnesses like influenza and cold at bay.

Hot soups made of vegetables and chicken will help you stay hydrated and active. Include plenty of spices and herbs like cloves, ginger, celery, cinnamon in them to enhance your immune system.

28 | CALDRON MAGAZINE, JUNE 2015

Recommended by: SANJAY MITRA, EXECUTIVE CHEF, FOUR POINTS BY SHERATON, PUNE

SEASONAL DIETS

COVER STORY

FOODS TO AVOID Nowadays the weather in India does not follow the pattern it used to a few years ago. Provided the monsoons start in June, we should avoid leafy vegetables, as they could have germs that can cause infections like jaundice and typhoid. If you cannot do without your daily salad, ensure that your raw vegetables are chlorinated in 100-200 parts per million chlorine solution and washed well. Also check that vegetables like cauliflower and lettuce are free of worm infestation. The safest thing to do is make salad out of vegetables that have been cooked to temperatures of 75°C and above, which kills most germs.

Also avoid fruits like melons, which grow in swampy areas that are usually water logged as they can cause infection. We get used to eating them during summers and carry on the habit into the monsoons.

During the rainy season, our bodies anyway do not require as much water as during summers.

It is also advisable to stay away from street food of any kind since one does not know the source of water used for making it. Ditto with the fruit or vegetable juices from outside, which could be contaminated. If you wish to have juice, make it at home and consume it immediately.

Our forefathers avoided seafood during months that did not have the alphabet ‘R’, like May June, July and August. And for good reason too. This is the breeding season for fish and seafood does not have the taste as they go through hormonal changes and the water they are in may be infected and may cause food poisoning.

HEARTY CHICKEN SOUP Serves : 6 • Time: 30 minutes

INGREDIENTS 700 gm whole chicken with skin, washed 2 bayleaves 5-6 black peppercorns 4 cloves 4 garlic cloves 20 gm parsley 60 gm leeks

60 gm onions 100 gm carrots 100 gm potatoes 60 gm broccoli florets 20 gm celery stalks Salt, to taste

METHOD 1. Bring water to a boil in a casserole.

2. Immerse the whole chicken into the water and bring to a boil. Drain.

3. Wash the blanched chicken well.

4. In another skillet, add all spices, herbs and vegetables with whole chicken.

5. Cover with cold filtered water.

6. Cover the skillet and bring to a quick boil.

7. Lower the heat and simmer till chicken

8.

9.

10.

11.

is really tender and starts coming off the bone and all nutrients are extracted.

Remove the scum on the top periodically.

Remove from heat and let it cool a little.

Remove the chicken. Pull off the meat, remove skin and cut into strips.

Arrange in a large soup bowl, pour the steaming hot soup onto the chicken and serve warm.

Recipe courtesy: Chef Sanjay Mitra, Four Points by Sheraton, Pune

CALDRON MAGAZINE, JUNE 2015 | 29

COVER STORY

SEASONAL DIETS

FOODS TO ENJOY Monsoon is not necessarily a season of abstinence. You can enjoy many things, like warm beverages, for instance, tea. Why not add some mint, ginger or dry ginger powder to your regular cup of tea and give it a nice twist? Try having herbal teas, especially a cup of ginger tea daily. This will keep you from catching a cold and will help digest food easily.

You can also include soups to your daily diet. Not only are these healthy during this season, they are also filling and will help you stick to your resolve to lose some weight easily! It will also help you keep the cold and flu at bay while ensuring that you get your daily dose of nutrients and stay hydrated at the same time. You can also carry some sprouts and pulses for lunch if you are a working professional instead of roti-sabji.

Try to include lot of garlic, pepper, ginger, asafoetida, turmeric, coriander and jeera in your diet as they enhance your body’s digestive power and improve immunity. Eat a couple of dates every day to get your daily requirement of iron and energy. Moong dal is easy to digest so try to prepare it at least once a week. Consume a lot of bitter vegetables like karela (bitter gourd) and bitter herbs like neem, methi (fenugreek) seeds, turmeric, etc., to prevent infection.

Recommended by: HARPAL SINGH SOKHI, CHEF AND HOST OF TURBAN TADKA ON FOOD FOOD CHANNEL 30 | CALDRON MAGAZINE, JUNE 2015

SEASONAL DIETS

COVER STORY

FOODS TO AVOID Avoid juices during rains, especially from street vendors. If you are craving for natural juices, prepare it at home and consume immediately. Also, steer clear of salads and raw food in the monsoons as any semicooked food can result in food infection and other health issues.

It is advisable to avoid raw seafood or shellfish in the monsoon, as it is the breeding season for these creatures and you may end up having stomach infections or worse, food poisoning by eating these. It is always good to opt for a vegetarian diet during this period.

Pakoras with tea is an irresistible snack during monsoons. However, they are deep-fried, which is unhealthy even if cooked at home. Humidity levels are generally high during the rainy season because of which our body’s digestive ability is reduced. Therefore, avoid heavy and oily food as it can lead to an upset stomach. Heavy oils made from mustard or sesame should be avoided, as it makes the body vulnerable to infections.

Avoiding seafood is considered prudent during this period

METHI AUR BAJRE KI ROTI Serves : 4 • Time: 20 minutes

INGREDIENTS ¾ cup fenugreek leaves, finely chopped 2 green chillies, finely chopped 2 cups bajra flour Salt, to taste ¼ cup wheat flour Oil, as required ½ tsp carom seeds METHOD or a plastic sheet and place the bajra ball 1. Heat water in a non-stick pan. on it.

2. In a bowl, mix together bajra flour, wheat flour, fenugreek leaves, carom seeds, 5. Cover with another piece of the paper and green chillies, salt, and mix well. pat with your fingers into rotis.

3. Knead small portions of the dough using 6. Heat a non-stick tawa, place the roti on it and roast, turning sides, till both sides are hot water as required. Shape them into balls. evenly cooked.

4. Apply a little oil on a piece of butter paper 7. Serve hot with curd or pickle.

Recipe courtesy: Chef Harpal Singh Sokhi CALDRON MAGAZINE, JUNE 2015 | 31

COVER STORY

SEASONAL DIETS

FOODS TO ENJOY If you recall your childhood days, you will remember you mother preparing dishes made of vegetables like bitter gourd and using methi and turmeric in most dishes during the monsoons. These help in preventing infections during the rainy season and improve immunity. Non-vegetarians often feel deprived during monsoons, but they do have options too. They should avoid heavy fish and meat-based curries, but they can always go for go for light meat preparations like stew and soups.

Drinking plenty of herbal teas, especially those infused with ginger, pepper, honey, mint and basil leaves, is beneficial during rains, especially those with antibacterial properties. Similarly, fruits like apples, pomegranates and pears help restore your energy, so keep them within reach.

Add a dash of garlic to as many dishes as is possible as it has antibacterial properties and can boost your body’s immunity. Instead of milk, opt for yoghurt or curd, which is easier for the body to digest. Drink plenty of boiled water, but avoid drinking juices, unless freshly made at home. Never have juices sold at street vendors.

Recommended by: CHEF KAPIL KUMAR, EXECUTIVE SOUS CHEF, RESORT RIO GOA

32 | CALDRON MAGAZINE, JUNE 2015

SEASONAL DIETS

COVER STORY

FOODS TO AVOID Sour foods like tamarind, tomatoes and lime are best avoided as they promote water retention. Mildly bitter and pungent foods are best cooked and consumed in this season.

This monsoon, you should also try to swap your regular cooking oil like sesame, peanut and mustard oil

for corn oil as it has a drying effect. At the same time, avoid oily and spicy foods during this period, especially if you suffer from skin allergies, as it will aggravate these conditions. Spicy foods raise the body’s temperature, causing irritation in the skin’s layers, leading to rashes, boils, and dullness.

MOROCCAN LENTIL SOUP Serves : 6 • Time: 60 minutes

INGREDIENTS 3 tbsp extra virgin olive oil 1 large onion, chopped 1 celery stalk, chopped 1 carrot, chopped 3 garlic cloves, chopped 2 tsp. ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp sweet paprika ¼ tsp. ground cinnamon ½ tsp sea salt Dash of pepper powder 8 cups vegetable broth 450 gm tomatoes, chopped 2 cups red lentils Juice of 1 lemon Pinch of red pepper flakes 4 tbsp fresh flat-leaf parsley

1 tbsp fresh cilantro METHOD

1. Heat olive oil in a saucepan.

2. Add the onions, carrots and celery and sauté for 3-4 minutes.

3. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and stir for another 2-3 minutes.

4. Add the broth, tomatoes, and lentils; stir well and heat to a boil.

5. Simmer uncovered on low heat for about

45 minutes, stirring occasionally.

6. Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes.

7. Garnish with parsley. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro if you desire.

Recipe courtesy: Chef Kapil Kumar, Executive Sous Chef, Resort Rio Goa CALDRON MAGAZINE, JUNE 2015 | 33

COVER STORY

SEASONAL DIETS

CHICKEN WITH SPAGHETTI Serves : 2 • Time: 60 minutes

INGREDIENTS 1 cup tomato puree ½ cup flour ½ tsp salt 1 tsp dried basil ¼ tsp pepper 1 tsp dried oregano 250 gm boneless skinless chicken breast, 4 slices mozzarella cheese 4 tomato slices halved 3 tbsp olive oil 4 tbsp grated Parmesan cheese 5 garlic cloves, minced 250 gm spaghetti, cooked 1 tbsp fresh parsley, chopped 2 cups chicken broth METHOD 1. In a plate, combine the flour, salt and pep- 8. Return chicken to the pan. Top with mozzarella and tomato slices. Sprinkle with per.

Parmesan cheese.

2. Add chicken pieces, one at a time and turn 9. Bake without covering for 6-8 minutes or over to coat. until cheese melts. Arrange spaghetti on 3. In a large skillet, heat 2 tbsp of oil. Over a large serving platter; top with chicken. medium heat, brown the chicken on each Pour sauce over chicken and sprinkle with side. Transfer to a baking dish. parsley.

4. Preheat oven to 220° C. 5. In the same skillet, sauté garlic in remainRecipe courtesy: Chef Kapil Kumar, Executive ing oil for 1 minute. Stir in the broth, Sous Chef, Resort Rio Goa tomato puree, basil and oregano. Bring to a boil. Pour mixture over chicken.

6. Cover and bake for 25-30 minutes.

7. Remove the chicken and set aside. Pour sauce into a small bowl and keep warm.

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CALDRON MAGAZINE, JUNE 2015 | 35

COVER STORY

SEASONAL DIETS

A BIT OF EVERYTHING I believe in the adage that I am good even when I am bad. Hence I fail to understand how can any food can be good or bad. Monsoon is a period of frolic between summer and winter where we generally lose our appetite. It can become an aggravating task to

think of something to eat that keeps us cool and yet a bit warm. Some of the food stuffs that were available at the fag-end of summer are still around, so I suggest you make the most of it, when the weather is still settling down in June. But once monsoon sets in finally, stick to simple home food, as well as fresh vegetables, sprouts and lots of water.

The one suggestion I give people is that they should not skip meals, rather skip ingredients.

Instead of eating a biryani, they should opt for something like Broken Wheat Porridge or Shrikhand, which is tasty and filling at the same time.

Recommended by: ANTONIO TARDI, EXECUTIVE CHEF OF SHANGRI-LA BANGALORE 36 | CALDRON MAGAZINE, JUNE 2015

SEASONAL DIETS

COVER STORY

FOODS TO AVOID

Though I do not think that anything could be termed as bad food, some stuff can be avoided like deep fried, starchy or spicy fare as well as roasted nuts during the monsoon months.

AAM PANNA

Serves : 10 • Time: 20 minutes INGREDIENTS 3 medium size raw mangoes 1 cup sugar 1 tbsp roasted cumin powder Black salt, to taste 1 tsp cardamom powder 1.

2.

3.

4.

Salt, to taste 2 cup water 1 tbsp mint leaves Ice crushed, as required

METHOD the mixture burns.

Place the mangoes along with water in a sauce-pan and bring to a boil. Simmer for 5. Remove from fire. Add cumin powder and black salt and salt.

10 minutes. Then remove from fire.

Let them cool and then peel the mangoes 6. Let this mixture cool down properly. and get the pulp with the help of a spoon. 7. To make the drink, spoon 2 tbsp of the Grind mango pulp along with water to a mango mixture into a tall glass. Pour in chilled water till 3/4 th full. Now add finely smooth paste. chopped mint and crushed ice. Garnish In a pan, take the pulpy mixture. Add sugwith mint leaves and serve immediately. ar and let it cook on the flame till the sugar dissolves completely. Stir continuously, lest

Recipe courtesy: Antonio Tardi, Executive Chef of Shangri-La Bangalore

CALDRON MAGAZINE, JUNE 2015 | 37

KNOW YOUR

THE MAGGI FIASCO

FOOD

STORM IN A

NOODLE BOWL Maggi Noodles, the eponymous snack that most Indian kids ate growing up, is in the eye of a storm.

While many still have nostalgic memories of eating it while trekking in remote areas in the north eastern terrains of the country, or surviving solely on Maggi Noodles while staying away from their parents, there are others who are stunned that its contents could be so harmful for their systems. NestlĂŠ is trying to gain customer confidence and reiterate that Maggi Noodles is safe for consumption, but are the buyers willing to listen?

G

enerations of Indian school children grew up eating it as their after-school snack. Hostel students relied on it as their go-to meal while mugging for exams the next day. Trekkers on the Himalayan plains depended on it while climbing the

38 | CALDRON MAGAZINE, JUNE 2015

harsh snowy ascent where little else was available. Even the Indian army would stock it in canteens because its personnel could not do without this convenient food stuff.

We are referring to the 2-minute wonder called Maggi, which has caught the imagination of the nation since 1983, when it was introduced in India.

The notion that something could be cooked within 2

THE MAGGI FIASCO

KNOW YOUR

FOOD

minutes sounded like a culinary miracle to a nation that was still not used to eating out a lot, watching cooking shows on TV or getting food out of a packet, as it is now.

We have tested around 1,000 batches of Maggi noodles in our own laboratories and also asked an independent lab to test an additional 600 product batches.

Almost 12.5 crore packets were tested in total. The test results confirm that Maggi noodles are safe, with lead levels well within the food safety limits specified by the Indian authorities.

“I remember, as a kid, how every Saturday, we would pester our mother to cook Maggi noodles for us. It was a weekend treat The level of that we awaited and even though it was glutamate for available in only a single flavour, we example in Maggi would not tire of it,” reminisces Lata Pednekar, a homemaker in Nashik. noodles is around While she used to happily prepare 0.2 g/100 g, which is Maggi noodles for her kids regularly as close to the average well, the recent furore over the product level of glutamate has her worried. And she is not the measured in the only one.

What are you doing in response to the findings from the Indian authorities of elevated levels of lead in Maggi noodles?

Nestlé: We understand that consumers are concerned by reports that state authorities in Uttar Pradesh and Delhi have found elevated levels of lead in same portion size of a sample pack of Maggi Masala nootomatoes or peas. dles. We are fully cooperating with the authorities and engaging with them to clarify the situation.

– NESTLÉ

Recently, the government banned the sale of Maggi noodles in Delhi for 15 days and ordered that existing stocks be withdrawn. Brands like retail major Future Group have decided to stop selling it at their Big Bazaar outlets till further results are received that show that the noodles are safe for consumption. Even the Indian Army has asked its personnel to avoid eat the instant noodles and has stopped stocking it at its canteens, till further orders.

To better understand the brouhaha about Maggi noodles, CaLDRON magazine decided to get clarification from Nestlé. Here is what the company has to say: Are Maggi noodles safe to eat?

Nestlé: Yes. We are confident that our Maggi noodle products in India and elsewhere are absolutely safe for consumption.

Food safety is Nestlé’s number one priority. We do more food testing that any other entity in the world and have many stringent controls to guarantee safety: starting from the raw materials we use, throughout processing to packaging.

The sample tested in Uttar Pradesh came from a batch that had an expiry date of November 2014 and is therefore no longer in the market.

We are now working closely with regulators in Delhi to understand their test results. We are sharing our own test results, which show Maggi noodles to be completely safe, explaining our testing methodologies and trying to understand the discrepancy between their test results and ours.

Some states are conducting their own tests on Maggi noodles as a precautionary measure. We understand how unsettling some of the current confusion is for our consumers and are working hard to resolve this matter.

Why is there any lead at all in Maggi noodles?

Nestlé: Trace amounts of lead are present in the atmosphere and in the soil around the world due to the use of fertilisers and pest control. The authorities have CALDRON MAGAZINE, JUNE 2015 | 39

KNOW YOUR

THE MAGGI FIASCO

FOOD

set firm limits to ensure that any lead present in a finished product is within recommended food safety levels and safe to consume.

We regularly monitor all our raw materials for lead, including testing by accredited laboratories. These tests have consistently shown lead in Maggi noodles to be within safe limits. In addition to testing both raw materials and finished products for lead, we carry out extensive research on lead and contribute to global efforts to assure safety in this area.

We are constantly striving to improve the quality of agricultural materials across the food chain, working with farmers, suppliers, authorities and the rest of the food industry to ensure food safety.

Why are you still selling the product? Will there be a recall?

Nestlé: Our own tests and tests in external laboratories have shown that Maggi noodles are safe. The levels of lead found in them are well within the food safety limits set by the authorities. Our product is still available for sale because we are confident that it is safe and of good quality.

Our own tests and tests in external laboratories have shown that Maggi noodles are safe. The levels of lead found in them are well within the food safety limits set by the authorities.

On 30 April 2015 the local authorities in Lucknow asked us to recall one batch of Maggi noodles (around 200,000 packs) which were manufactured in February 2014 and expired in November 2014. Nestlé India’s practice is to

collect stock that is close to its expiry date from distributors so we are confident that these packs are no longer in the market.

40 | CALDRON MAGAZINE, JUNE 2015

– NESTLÉ

On 3 June 2015 the Delhi authorities made a press announcement that a 15 day ban would be imposed on Maggi noodles and that Nestlé would be served with a notice to recall the product from retail outlets in the state. We are yet to receive an official notification of this from the authorities.

We are currently engaging with different authorities in India, both at federal and state levels, to clarify the situation. We remain confident that our Maggi noodles in India and elsewhere are absolutely safe for consumption.

Why are you the subject of a criminal complaint by the state government

THE MAGGI FIASCO

KNOW YOUR

FOOD

in Uttar Pradesh?

Nestlé: We are aware of media reports that say a case has been filed against us by the authorities in Uttar Pradesh. On receipt of the official notice we will take appropriate action under the guidance of our legal advisors. We cannot comment any further at this stage.

Why did the authorities find MSG in your product when it says 'no added MSG' on the label?

Nestlé: We do not add the flavour enhancer MSG (E621) to Maggi noodles in India. However, the product contains glutamate from hydrolysed groundnut protein, onion powder and wheat flour. Glutamate produces a positive result in a test for MSG. Weren’t you misleading consumers?

Nestlé: It was not our intention to mislead consumers but we understand that the positive result in a test for MSG has led to concern among people who buy the product.

But by saying ‘no added MSG’ on the label weren’t you just trying to get around the labelling regulations?

Nestlé: No. We were not trying to ‘get around’ the labelling regulations. In response to consumer preference for products without MSG we took the decision that, where none was added, we should make this clear on the label by stating ‘no added MSG’. This is common practice followed by the food industry and complies with Indian food law and regulations.

What is the difference between monosodium glutamate (MSG) and glutamate?

Nestlé: The amino acid L-Glutamate is one of the most abundant and is found in all foods that contain protein, such as cheese, milk, mushrooms, meat, fish, and many vegetables. Monosodium glutamate (MSG) was discovered by Japanese scientist Kikunae Ikeda, who gave this unique taste the name ‘umami’, the fifth taste beside sweet, sour, salty and bitter. Today, it is mostly produced by a natural fermentation process

that has been used for centuries to make such common foods such as beer, vinegar and yogurt.

Are MSG or glutamate unsafe?

Nestlé: None of the many scientific studies carried out over the last 30 years have shown a link between MSG intake and adverse reactions such as ‘Chinese Restaurant Syndrome’. The international World Health Organisation / UN Food and Agriculture Organisation’s evaluation committee, the European Commission’s Scientific Committee for Food and the United States Food and Drug Administration have affirmed that MSG is safe under common conditions of use.

There have been some concerns raised about the contribution of MSG to sodium intake via the diet.

However, MSG contains only about ⅓rd the amount of sodium as table salt and so where we use it in products, in combination with a small amount of table salt, MSG can help reduce the total amount of sodium in a recipe by 20% to 40%, while maintaining an enhanced flavour. The level of glutamate for example in Maggi noodles is around 0.2 g/100 g, which is close to the average level of glutamate measured in the same portion size of tomatoes or peas.

So if it is safe, why say on labels that no MSG has been added to a product?

Nestlé: In response to consumer preference for products without MSG we have taken the decision that where none is added we should make this clear on the label.

What are you doing to reduce MSG? Nestlé: Where we use MSG we are not reducing it because we consider the levels of MSG we use to be safe. We do not add MSG (E621) to our Maggi noodles. We are not reducing the quantities of the natural ingredients which provide glutamate in the product as it improves the aroma and taste of Maggi noodles. ■

CALDRON MAGAZINE, JUNE 2015 | 41

42 | CALDRON MAGAZINE, JUNE 2015

A Rainy Date Dates might not win any beauty contests when presented on a plate as is. But don’t let their plain looks take away from the fact that they are one of nature’s very own wonder fruits, loaded with innumerable health benefits.

Superb sources of antioxidants, laden with vitamins and minerals that help develop healthier bones and reduce the risk of heart-related illnesses and high blood pressure, dates are also delicious energy-boosters that provide double the amount of energy as compared to a banana. These attributes make them perfect for the monsoon months when you reach out for chocolate or nutrition bars to get a boost of energy.

Till recently, one had to nudge relatives visiting Middle Eastern countries to get good quality dates from their trips, but now that brands like Bateel and Medjoul are easily available in India, it is easy to think up new dishes to use them in. Here are some recipes, courtesy Medjoul, to help you get started.

CALDRON MAGAZINE, JUNE 2015 | 43

recipe corner

DATE RECIPES

DATE AND VANILLA OATMEAL

Most people turn their nose up at the mention of oatmeal because they think it is plain boring.

But throw in some chopped fruits, nuts and chopped dates and suddenly it gets a tasty makeover that will make your family return for second helpings!

INGREDIENTS 6 dates, pitted 1 cup oats 3 cups water 1 ½ tbsp. vanilla extract ½ tbsp. edible coconut oil ½ tsp salt

METHOD 1.

2.

3.

4.

Soak dates in water for 20 minutes.

Add 1 tbsp vanilla extract to 1 cup water.

Blend dates with 1 tbsp water in a mixer to create a paste.

In a saucepan, combine 2 cups water, coconut oil, salt and the remaining vanilla extract and let it boil.

5. Add the oats and cook for 5-6 minutes.

6. Gradually, introduce the date paste into the saucepan and cook for another minute or two.

7. Let the oatmeal cool down slightly before you serve it warm, for breakfast or as a late afternoon snack.

SERVES: 2

TIME: 40 MINUTES

44 | CALDRON MAGAZINE, JUNE 2015

CALDRON MAGAZINE, JUNE 2015 | 45

recipe corner

DATE RECIPES

DATE STUFFED ORANGE COOKIES

When your family walks in from a hard day at work, this stuffed treat will reverse the frowns on their faces. Just that look is worth the effort that goes into making it.

INGREDIENTS 4 dates, pitted 1 ¼ cup all-purpose flour 1 tsp baking powder ¼ cup sugar ½ tsp salt 1 tbsp orange zest 8 tbsp unsalted butter, cold 3 tbsp ice water 2 tbsp fresh orange juice 2 tbsp honey 2 tbsp milk

METHOD 1.

2.

3.

4.

5.

6.

7.

8.

9.

Sift all purpose flour, baking powder, sugar, salt in one bowl. Add half the orange zest to it.

Mix butter into it using fingers until the mixture is crumbly.

Drizzle the chilled water over the mixture. Mix until it forms a dough. Cover it for 20 minutes.

Meanwhile, add the dates, remaining orange zest and fresh orange juice into a blender or mixer to chop them coarsely.

Preheat the oven to 180°C. After 20 minutes, the dough is ready to be made into small balls that can be rolled out into little circles or squares.

Place 1 teaspoon of the date mixture inside each circle of dough and fold all sides to arrive at stuffed balls. Press them to flatten them slightly before placing them on the baking sheet.

Make a mixture of milk and honey.

Press the pastries slightly and brush with the milk and honey mixture before baking in the preheated oven for 40 minutes. Cool on a wire rack and store in airtight containers.

MAKES: 10 COOKIES

TIME: 75 MINUTES

46 | CALDRON MAGAZINE, JUNE 2015

CALDRON MAGAZINE, JUNE 2015 | 47

recipe corner

DATE RECIPES

GOAT CHEESE STUFFED DATES

The sticky sweetness of the dates is offset by the rich deliciousness of goat’s cheese, which makes it a great appetizer at any indoor party. You can even carry it as a mid-day snack to work!

INGREDIENTS ¼ cup fresh goat cheese, softened 2 tbsp cream 12 dates Pinch of sea salt * If goat cheese is not preferred, use blue cheese

METHOD 1. Slit the dates lengthwise and discard the pit.

2. Beat the goat cheese by hand or using a blender until it is completely smooth.

3. Add cream to this mixture and blend till it develops a spread-like consistency. Fill the slit date with a teaspoon of the mixture.

4. Sprinkle sea salt to taste just before serving. Get ready for a sumptuous snack.

SERVES: 4

TIME: 15 MINUTES

48 | CALDRON MAGAZINE, JUNE 2015

CALDRON MAGAZINE, JUNE 2015 | 49

recipe corner

DATE RECIPES

DATE AND WALNUT MUFFINS

When the skies are overcast and the weather is all gloomy, let the sun shine bright in your house when you bring out a tray of these warm muffins fresh from the oven. Chances are that you might have to bake another batch immediately after – that’s how soon they will be devoured!

INGREDIENTS 4 dates, pitted 1 cup black coffee 1½ cup all-purpose flour 1 cup whole wheat flour 1 tbsp baking soda ½ tsp salt 2 egg yolks ½ cup safflower oil ¼ cup honey ½ cup powdered sugar 1 ½ cup milk ½ cup walnuts, chopped

METHOD 1. Soak the dates in black coffee for 2-3 hours.

2. Sift all purpose flour, whole wheat flour, salt, sugar and baking soda in a bowl and whisk well.

3. Mix egg yolks into another bowl. Gradually, add safflower oil to it, followed by honey and milk into the mixture. Whisk until smooth.

4. Add the mixture to the blend of dry ingredients and fold well.

5. Add walnuts and soaked dates and mix well.

6. Preheat oven to 200°C. 7. Line the baking tray with paper cups. Fill them up to half with the batter and bake for 20 minutes in the preheated oven. Let the muffins rest in the oven for another 5 minutes and then cool on a wire rack.

SERVES: 4

TIME: 40 MINUTES

50 | CALDRON MAGAZINE, JUNE 2015

RECIPES COURTESY – MEDJOUL INDIA

CALDRON MAGAZINE, JUNE 2015 | 51

A Matter Of Pride

Bodos are a proud folk who have managed to hold on to their culture despite advancing urbanisation in Assam - they reject the fast pace of life. This is reflected even in their cuisine, where food is prepared in a measured fashion without haste and then eaten in the same unhurried fashion so that every flavour is savoured. And contrary to popular notion, while Bodos do like their meat including exotic fare like water bugs, silkworm, frogs, bats, etc, they also enjoy eating a surprising number of vegetables and roots on a daily basis.

52 | CALDRON MAGAZINE, JUNE 2015

VINITA BHATIA

G

itika Saikia bristles with indignation whenever she tells people that she is from Assam and folks ignorantly question her about whether the Assamese really eat everything that moves! Yes, she proudly claims that her kinsmen are adventurous when it comes to all things culinary but adds that there is a logical reason behind this gastronomic risk-taking.

“Most Assamese people were tribal folks and hunters living in hilly regions and dense forests. They were also nomadic in nature and would not stay in one place for long. They had to survive by hunting any animal that came their way – be it fish, bird or a land animal – and cooking and preserving the meat whichever way they could. Over time, some of them turned to farming and other trade, but most stuck to their hunting roots, which explains how they came into their unfortunate legacy of eating everything that moves,” adds Gitika.

She rues that little is known about Assam, other than its famous tea and its wild life sanctuaries. “Assamese cuisine is very unique from other north eastern cuisine, but unfortunately most people presume it to be similar to the more popular and dominant Bengali cuisine, which is unfortunate,” adds Gitika.

This is one reason she has tied up with Trekurious in India to introduce laypeople to the nuances of this fare. She curates a special menu and welcomes Trekurious’ customers to her home where she takes them on a culinary journey to Assam and back, explaining the special aspects of each Assamese dish and the ingredients used. Here she shares some insights of Bodo cuisine, one of the sub-sects of Assamese tribal culture.

COOKING IS SERIOUS BUSINESS Assam has many tribes of which Kasauri is a major one. Bodos are a sub-sect of the Kasauri tribe and are spread throughout the central and lower parts of the state. While most of the other tribes have taken to urbanisation, Bodos have still held on to their traditional cultures, be it in their attire, their lifestyle or even their food.

NATIONAL FLAVOURS Gitika Saikia in her kitchen

The first thing to remember is that cooking is no trifling business in Bodo households. Every conventional home would have two kitchens – one where the main cooking is done and an adjunct dining room where the family would sit to eat.

No one other than the lady of the lady of the house and the trusted servants were permitted to enter the sanctum of the main kitchen, to ensure that the area was kept clean and uncontaminated. Young daughters-in-laws had to work their way to gain entry into the kitchen and get access to family recipes, which shows that cooking was serious business.

Of course, things have eased up a bit and today Bodo homes have only one kitchen for the sake of convenience.

Interestingly, the Bodos are one of the few communities in India who use the smoking technique to preserve food. Most other regions prefer to either sun-dry ingredients or use oil as a preserving agent.

While Gitika does not know where and how smoking as a practice originated amongst the Bodos, she says it is a common practice to see them smoke dried fish and pork chunks, which they then proceed to store in hollowed out bamboo stems. These are then hung over the fireplace in the kitchen to keep them from CALDRON MAGAZINE, JUNE 2015 | 53

NATIONAL FLAVOURS

BODO

spoiling and getting mouldy, and also from miscreants stealing them!

“Then there are the rare-to-find water bugs called Koroi Pok, which are found in small freshwater ponds in villages near paddy plantations. When the fishermen cast nets, these bugs get caught and Bodos are fond of eating them, since they are rich in protein” - Gitika Saikia either pork or fresh water fish. The leaves have a very bitter taste, so the trick is to know exactly how many leaves have to be added to the gravy so that it tantalises the palate but does not make the gravy overwhelmingly bitter. Gitika 54 | CALDRON MAGAZINE, JUNE 2015

RHEA MITRA-DALAL

UNUSUAL STAPLES Rice is the main staple ingredient in every meal and contrary to popular notion, vegetables and roots do find themselves playing an important role in the daily diet.

Some of them might be a little off the beaten track though. Take the case of Narzi, which is made from jute leaves. Since jute is a common crop grown in Assam, its dried leaves are used to use make a thin, bitter gravy along with

Daw Jwng Sobai Jwng / Chicken in Black Urad Dal

reveals that preparing Narzi is like a litmus test for new brides as it shows their culinary skills.

Besides eating boiled and steamed rice, rice is also ground in a stone pestle to make a batter to prepare the much-loved Thekeli Peetha, which resembles the idli. The ground rice batter is placed in a thin muslin cloth and then steamed in the mouth of an earthen pot, placed over the cooking fire for few minutes. The rice cake is sometime stuffed with black sesame if it is supposed to be a savoury to be eaten for breakfast, or with coconut and sugar if it is a celebratory snack.

Rice is also used to brew a very potent beer called Zou. The Bodos also offer this brew to Lord Shiva during Baishagu, the festival when they welcome spring, as an offering. Till a few years ago, a guest of honor was always welcomed with a glass of Zou, because it was considered

to have medicinal benefits due to various herbs that went in during its preparation and was even said to cure cholera. It is only in recent times that it is looked down upon as a potent intoxicant.

Amongst meat, chicken (called Dau in Assamese) and pork (called Oma) are most favoured by Bodos, with most being inclined towards the latter. In fact Oma with black dal is a common preparation in most households and is made at least twice a week.

The Bodos also like to spice their meals with side dishes called Nakha. Akin to chutneys, this is basically fermented fish chutney and it is said that one can predict which household is preparing Nakha from a mile away – that is how strong its smell carries!

Tiny pond fish are caught and fermented in January and then pounded with salt, crushed red chillies, some mustard oil and spices and stored to be eaten with rice and dal throughout the year.

NATIONAL FLAVOURS

BODO

DAW JWNG SOBAI JWNG Chicken in Black Urad Dal Serves: 4 • Time: 30 minutes INGREDIENTS 250 gm black dal 1 pinch organic khar* 1 tbsp mustard oil 1 medium onion, finely chopped 1 tbsp ginger and garlic paste

Salt, to taste 1 tsp turmeric 2-3 green chilies, finely chopped 1 kg chicken, cut into chunks

METHOD 1. Boil the dal and keep it aside with the khar or and green chilies. Pour in the chicken and soda bicarbonate. cook for a while till it releases its juice.

2. Heat oil in a kadhai and saute the onion until 4. Now add the boiled dal and cook, covered, for 15 minutes. translucent.

5. Serve with steamed rice.

3. Add the ginger garlic paste, salt, turmeric * You can use soda bicarbonate as substitute EXOTIC FOOD In days gone by, there were some ingredients that Bodos used to enjoy in abundance that are now exotic even for locals and would raise the eyebrows of most gourmands. Take the case of silkworms, which is deemed a delicacy in most north-eastern states of India. What few people know is that most Assamese eat the pupa of the worm and not the worm itself. But the Bodos prefer eating the protein-rich grub called Polu Leta, after deep frying it.

“Then there are the rare-to-find water bugs called Koroi Pok, which are found in small freshwater ponds in villages near paddy plantations. When the fishermen cast nets, these bugs get caught and Bodos are fond of eating them, since they are rich in protein,” Gitika adds. But, it is rare to find them now; they are considered to be a delicacy even amongst Bodos villagers. Not too long ago, Bodos would eat bats too, but later some superstitious beliefs took ground that bats nestled only in haunted trees and villagers stopped hunting them. Today, only those bats that are electrocuted are cooked and eaten because their death was natural!

limelight anyway, is slowly slipping away into obscurity. A few home cooks like Gitika are trying to keep the interest alive by tying up with companies like Trekurious that organise pop up curated meals.

Given that India can give any country a lesson when it comes to food diversity, hopefully experiments like these will result in a wider larder of interest about its cuisines from its own citizens. ■

Gitika Saikia has been battling Type 2 diabetes for several years now, which is what turned her attention towards food. And that is when she realised that instead of looking west, she just had to go back to the time tested recipes of her indigenous Assamese cuisine to stay healthy and fit. A communications specialist by profession, who has worked at Tech Mahindra Business Services, Big Bazaar and Zicom Electronic Security Systems, she now runs Gitika's Pakghor, a homegrown culinary experiment to give people an insight into the gastronomical delights of India’s North Eastern cuisine.

Today, the Bodo cuisine, which was never in the CALDRON MAGAZINE, JUNE 2015 | 55

EVENTS

VINITA BHATIA

BOMBAY LOCAL DAZZLES MUMBAIKARS

The 8th edition of Bombay Local was fairly successful if the number of people thronging the stalls was any indication. Some of the stalls, like The Bohri Kitchen, sold out their food a few hours into the event!

O

n 16th May, 2015, Small Fry Co organized Bombay Local, a localized food festival, at Khar Gymkhana Grounds in Mumbai. The event saw the participation of over 4,000 food lovers who were seen hovering around 63 stalls. These sold culinary experiences from local restaurants, home-chefs, caterers, bakers, patisseries along with locally sourced, freshly produced, hand-made and artisan food and beverage products and everything local to Mumbai.

There were also 8 pop-ups at the Lifestyle Bazaar including a pop-up studio by LFW Designer Salita Nanda, a performance stage curated by insider.in with storytellers by theatre actor Roshan Abbas, panel

discussion with Chef Ranveer Brar and food blogger Kalyan Karmakar, stand-up comedy by Kunal Kamra, live act by True School of Music, The Memory Project by food entrepreneur Rushina Munshaw-Ghildyal, the Little Free Library Pop-up by actor couple Rohit Roy and Manasi Joshi Roy. Since the summer heat was at its height, there was also a summer bar selling fresh summer cocktails dispensed from fruits, DIY drink buckets and beer on tap by Gateway Brewing Co. Small Fry Co had signed up with Uber to arrange for free rides by Uber to and from the festival.

Vinita Bhatia with Alison of Crumbs Patisserie besides the display of Carrot Cake in a jar

56 | CALDRON MAGAZINE, JUNE 2015

EVENTS

LOCAL EVENTS GAINING PROMINENCE Most of the stall owners were happy with the turnout at the event.

Rhea Mitra-Dalal of Katy's Kitchen was one of them and felt the event was exceptional as far as organisation was concerned. “Visitors get to see good variety without getting overwhelmed by too many exhibitors and the latter get to connect with potential clients better because people spend more time looking at the products and interacting with brand owners,” she noted.

Dimpy Agarwal of Bake a Wish too was happy with the turnout.

“The organizers had promised us a minimum footfall of 2,000 people and they kind of lived upto it,” she happily claimed.

Some of the participating few home chefs were delighted to even

sell out their fare a couple of hours into the event. One of them was The Bohri Kitchen who had sold out their cutlets and biryani as well as the Kepchaki Kitchen where the Tibetan youngster was politely informing customers that he had run out of pork momos. He mentioned that he had not expected so many people to turn up at Bombay Local since there were other events happening at Mumbai on the same day.

Talking about how localized food festivals are gaining more popularity over large trade fairs, Alison of Crumbs Patisserie pointed out that such events attract more home chefs and smaller brands. “Events like Bombay Local have just the right amount of stalls to meet the target audience of foodies and gives us the added advantage of showcasing our products directly.

Moreover localized events are now

attracting lot of people, as it is not too cluttered, helping customers move around freely, asking questions and tasting samples,” she points out.

Insia Lacewala of Small Fry Co is so enthused by the response to Bombay Local and hopes to return with the 9th edition of the event shortly. This time around, she plans to add some new attractions, like spreading it across two days and add more seating arrangements so that people have the luxury of strolling around, trying out different food and settling around comfortably.

Her partner, Paresh Chabbria, is even more ambitious and hopes to take Bombay Local national.

Looking by the interest the event generated amongst Mumbaikars, he might well be able to realise his ambition. ■ CALDRON MAGAZINE, JUNE 2015 | 57

EVENTS

TEAM CALDRON

GUL PANAG LAUNCHES FITNESS TIPS APP

Sofitel Mumbai BKC hosted an afternoon with actress and fitness enthusiast, Gul Panag, who also launched her first venture - FirstRun App, as co-founder of MobieFit.

G

ul Panag wears many hats. She was a model.

She represented India as the country’s most beautiful woman, at an international pageant.

She is an actress. She is also an avid biker and marathon runner. Given that she is a fitness enthusiast, she decided to spin her passion into a business initiative and co-founded MobieFit along with Gourav Jaswal.

Recently, she debuted the first product created by her company, called FirstRun, and also displayed the features of this app via a live-demo at Sofitel Mumbai BKC’s fitness center- So FIT. She claimed that this is the first mobile app designed to make runners out of those who have never run before in their lives. With features like Treadmill to Personal Trainer, an In-App music player, and even training for a set time, the mobile app is created for beginners and has guidance tips as well.

Gul said, “Over the years, I have seen how important it is to bring fitness into our lives. I have witnessed first-hand the positive transformation it has broughtin those close to me. I wish I had had access to this kind of technology when I started running. If I had

Gul said, “Over the years, I have seen how important it is to bring fitness into our lives. I have witnessed first-hand the positive transformation it has brought in those close to me.”

58 | CALDRON MAGAZINE, JUNE 2015

the support of an app like FirstRun, I would have definitely struggled less to run my first 3 miles.”

A special De-Light menu was organized at Sofitel Mumbai BKC to encourage novice athletes who attended the launch event. Incidentally, this low-calorie menu is also a part of Sofitel’s international menu and includes items like Roasted Red Pepper Shots (33 kcal), Vietnamese Spring Rolls (81 kcal), Low Carb Mini Veggie Pizza (96 kcal), Strawberry and Lemon Panna Cotta (133 kcal), placing an emphasis on freshness and highlighting the relationship between food and well-being. ■

(L-R), Chef Prakash Lopez, Chef Prathamesh Gawade with Gul Panag at the FirstRun Application at SoFIT, Sofitel Mumbai BKC

TEAM CALDRON

EVENTS

SANJEEV KAPOOR LAUNCHES NEW RESTAURANT IN THANE Called Hong Kong, the restaurant will offer Pan-Asian cuisine from its namesake city, including some of the signature dishes popularised by celebrity TV host Sanjeev Kapoor.

H

ong Kong is known to be a city where food lovers are spoilt for choice. They can enjoy Cantonese fare, understated Japanese food, delicious Malaysian treats and even Indian cuisine at any of the myriad outlets in this teeming metropolis.

SK Restaurants Private Limited (SKRPL) has decided to bring this culinary magic under one roof at Hong Kong, the new Pan Asian restaurant in Thane, which was launched amidst great fanfare recently. Some of the attendees at the launch were model Ujjwala Raut, entrepreneur Aneel Murarka, Chef Harpal Singh Sokhi, actor Umesh Pherwani, model Shweta Khanduri, singer Rajeev Mahavir, RJ Archana, Chef Ranveer Brar and singer Hariharan.

SKRPL’s CEO, Rajeev Matta, who was also present at the launch, said, “Oriental cuisine has a wide variety of tastes, dishes and flavours like Indian cuisines.

With this in mind we decided on opening Hong Kong to make the reach of this rich cuisine as wide as possible. Encouraged by the initial good response and novelty of the concept of Hong Kong in Mumbai and Ahmedabad, we look forward to more outlets in other cities in India and abroad with our usual promise of unforgettable food at affordable rates.” The highlight of the press conference was a live cooking demo by Sanjeev Kapoor followed by lunch.

HONG KONG’S MENU Hong Kong’s menu bears Sanjeev Kapoor’s signature dishes like Broccoli with Tofu Dim Sum (broccoli mixed with tofu and sweet basil), Har Gua Dim Sum (chopped prawns wrapped in folded hand shape), Hong Kong style Gai Yang (boneless chicken skewered with Thai herbs), Crunchy Nuts on Crackling Spinach (crunchy cashew nuts tossed in sweet chilli

served over traditional crispy spinach), Crispy Lamb (crispy shredded lamb tossed in sweet and spicy sauce), Vegetable Mopu Tofu (tofu cooked with freshly chopped vegetables in red sauce).

The restaurant’s mascot, Happy Lee, represents happiness and will delight the young ones accompanying families during mealtimes so that everyone has a satisfying meal at the end of the day! ■

Some of the attendees at the launch were model Ujjwala Raut, entrepreneur Aneel Murarka, Chef Harpal Singh Sokhi, actor Umesh Pherwani, model Shweta Khanduri, singer Rajeev Mahavir, RJ Archana, Chef Ranveer Brar and singer Hariharan.

CALDRON MAGAZINE, JUNE 2015 | 59

NUMBER GAME

TEAM CALDRON

MORE PEOPLE PREFER WINE OVER SPOUSE, SMARTPHONE AFTER A LONG DAY A good glass of wine trumps sex and social media among Global travelers, according to a new wine survey by Sheraton Hotels & Resorts.

S

heraton Hotels & Resorts, part of Starwood Hotels & Resorts Worldwide, Inc., revealed the results of a newly commissioned survey on global wine and travel trends as part of the brand's signature premium wine program, Sheraton Selects Wine program. The survey found that after a long day, one out of every two people would reach for a glass of wine (48%), rather than their smartphone/tablet (15%) or even their spouse (15%).

The research was conducted by leading market research firm, StudyLogic, and surveyed respondents from the United States, Germany, China, Chile, and Argentina. The study is timed with the next installment of the ongoing Sheraton North American wine series, Sheraton Selects Spotlight on Pinot Noir, which launches in June 2015.

The survey took a closer look at the wine habits, taste preferences, spending habits and social influences of today's global traveler. The results not only provided valuable insights into the close relationship between wine and travel, but also uncovered some surprising statistics showing where wine stacks up among life's other indulgences — such as sex, social media, smartphones, the spa, and the gym.

Un-WINED Wine plays an important role in relaxation both at home and while traveling. Respondents would be most likely to give up their smartphone for a day (29%), sex for a week (23%), or their social media

60 | CALDRON MAGAZINE, JUNE 2015

accounts for a week (23%), in return for a premium highly rated glass of wine.

After a long day, one out of every two people would reach for a glass of wine (48%), rather than their smartphone/tablet (15%) or even their spouse (15%).

Wine is the most desirable way to unwind while traveling (57%), beating out the spa (23%) and the gym (12%).

Will Travel For Wine Wine consumption spikes when on the road, as travelers choose to indulge and invest. 60% of respondents note that they drink the most wine while traveling and nearly 74% are more adventurous in trying new wines. Almost 54% are most likely to consider paying more for a premium glass or bottle of wine while traveling. Travelers are more likely to invest in premium wine, with 67% willing to spend the most on wine while away from home.

Choosing a premium wine can be a daunting task, and respondents revealed several of the key stress points of an evening out. Nearly 59% found it intimidating to speak with a wine expert. 68% avoided ordering wine for the table because they were afraid that others might not like it. The vast majority of respondents (86%) have drunk a glass of wine that they did not like.

When respondents had drunk a glass of wine that they did not like, they did so mostly because everyone else was drinking it (22%), because it was the only se-

NUMBER GAME

lection available (20%), or because it was highly recommended (20%).

Nearly three-fifths of respondents (59%) have been embarrassed or afraid to request a tasting prior to buying wine at an establishment.

"As a global leader in hospitality, we constantly strive to better understand what our guests want from their hotels, and then aim to exceed their expectations," said Hoyt Harper, Global Brand Leader for Sheraton Hotels & Resorts.

"These survey results confirmed the importance of having a firstrate, yet accessible wine program.

Sheraton Selects Wine program is designed to provide premium wine offerings that our guests want in an approachable way." â– CALDRON MAGAZINE, JUNE 2015 | 61

nostalgia

VINITA BHATIA

the ideal T N E MOM The visiting throng of summer people, as visiting Mangaloreans are called by locals, make at least one pit stop to Ideal Ice Cream when they are in the city. Call it a pilgrimage if you will, but a visit to Mangalore is futile if you have not eaten at least one sundae or two ice creams at this iconic ice cream parlor.

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rowing up, my brother and I dreaded summer vacations. It was that time of the year when our parents would drag us to our ancestral home at Mangalore.

No threat or treat could wipe the sulk on our faces, save one – we were promised a weekly trip to Ideal Ice cream Center and could eat as many ice creams as we could stomach.

Today, I find myself treading the same path as I take my reluctant city-bred kids to the rusticity of their ancestral home in Mangalore.

Even today, the promise that they can eat their fill of ice cream at Ideal Ice cream Center is the only reason they agree to the trip. I look around among extended family and see that many other members have similar stories to share. Yes, the motto with the younger generation is simple – Have Ideal, Will Travel!

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HUMBLE BEGINNINGS Running an ice cream parlor was not what Prabhakar Kamath set out to do. He initially traded in dress materials and fireworks. But these were season-based businesses and flourished only in specific months. Looking at something else that would thrive irrespective of the time of the year, he decided to get into the hospitality industry.

signature creation in the market – the famous Gadbad. This layered dessert of saffron ice cream, jelly pieces, chopped dry fruits, strawberry ice cream, chopped fresh fruits and vanilla ice cream is served in a tall glass. But when he was experimenting with it, Prabhakar’s workers would always get the proportions of the components

Back in 1975, Mangalore was a conservative market with largely middle-class families who rarely ate out. Prabhakar decided that starting a restaurant was risky business, and that’s when it struck him – why not open an ice cream parlor that serves juices as well?!

That is how Ideal Ice Cream Parlor came into being in May, 1975.

Rather than stocking the popular brands, he decided to dabble with his own creations and tested different varieties. Initially, he was unsure whether he should even introduce what later become his

The legendary Gadbad!

nostalgia wrong, resulting in its name – Gadbad. Today, it is still the most popular dessert sold in Ideal Ice Cream Parlor, followed probably by Dilkush, Parfait and American Choconut, the other three contenders to the top spot at this eatery.

WHAT SETS IT APART What sets Ideal Ice Cream Parlor from other wannabe ice cream parlors that have opened up in its wake is the creaminess of the ice creams and the liberal helping of nuts and fruits used in each dessert. Few know that even today, Prabhakar’s family members, including his wife and sons, taste ice cream from each batch of the 20 odd flavors before it is shipped to various outlets in the city, including a youthful avatar called ‘Pabbas’. Today, their products are also available in retail format as well as in various hotels throughout Mangalore.

The ice creams are also vegetarian and do not have egg in them. This has helped them get an edge over several international brands that have opened in the city, since many Indians still abhor meat and egg in their food. His son, Mukund, has trained at the Central Food Technology & Research Institute in Mysore and the National Dairy Research Institute of Bangalore and his training is handy when it comes to thinking up new flavours to entice customers, like the Jackfruit Payasam Ice Cream.

Besides amassing appreciation from his clientele, Prabhakar has also gained recognition from the industry.

In 2013, Ideal Ice Cream won three awards in the ‘Great Indian Ice Cream Contest 2013’ organized by Prabhakar has also astutely tried to keep prices as eco- DuPont Nutrition and Health and the Indian Dairy Association. nomical as is possible, knowing that he is facing increasing competition from national and international 40 years since it started operations, Ideal Ice Cream frozen dessert brands. While Ideal Ice Cream still Parlor is still going from strength to strength and has a fan following of its own, customer loyalty is no is adding newer flavours to its portfolio like Dulce longer something an entrepreneur can bank on these De Leche and 40-40. For beleaguered parents like days. And the best way to keep customers coming me, I am only grateful that I have that one carrot to back for more is by giving them wholesome desserts dangle before my children before hauling them off to at a price that won’t make them balk.

Mangalore! ■

MAHESH BHAT - “Ideal Ice Cream Parlor currently has four outlets in and around Mangalore, with one of its outlets in the Market Road, which is considered to be India's largest ice cream parlour.

The brand's signature dish is the so-called Gadbad, a tall glass with layers of ice-cream, jelly, dry-fruits and fresh fruits.”

SUPRIYA SALIAN - “Every

year when we visit India from Dubai, we visit Mangalore and a trip to Ideal is a must with the entire family. We do not even mind waiting for a half hour to be seated; that is how much we look forward to eating the ice cream here.

Though we have the best ice cream brands in Dubai, nothing comes close to the quality and the joy of eating Gadbad and Sandy Nuts in Ideal, not to mention Dilkhush.”

SHRIDAR KUNDER - “I once visited Ideal in December and was surprised to see the placed packed even then.

I am used to seeing people waiting outside the parlor during summers, but seeing the same scene in winter was surprising. That is all the testimonial Ideal Ice Cream Parlor needs for its popularity.”

CALDRON MAGAZINE, JUNE 2015 | 63

plated beauty

DATE RECIPES

CITRON MERINGUE JARDIN INGREDIENTS SWEET PASTE 120gm Flour 60gm Icing sugar 60gm Butter, room temperture 24gm Eggs 5gm Vanilla Essence

3gm Gelatine

80gm Sugar

ITALIAN MERINGUE 60gm Egg White 120gm Castor sugar 30gm Water

BAKED MERINGUE 50gm Egg White 50gm Castor sugar 50gm Icing Sugar 2gm Vanilla Powder

LEMON CURD 75gm Lime juice 75gm Sugar 75gm Eggs 12gm Butter

HAZELNUT SPONGE 25gm Flour 120gm Egg White 80gm Egg Yolk 50gm Hazelnut Paste

CHOCOLATE MUD 50gm Chocolate 50gm Water

METHOD SWEET PASTE 1.

In a measuring bowl mix together icing sugar, eggs and butter. Mix together using your hand till it forms a smooth paste.

2.

Fold in the sieved flour, make sure there are no lumps in the paste.

3.

Cling wrap the dough and refrigerate in the fridge for 30 to 40 minutes.

4.

Once sweet pastry is firm enough to roll, remove from the fridge.

5.

Place half the sweet paste in the middle of a sheet of cling wrap and roll it to a thickness of 4 mm. Place the rolled out sweet pastry on a silicon mat .

6.

Using a 3 inch cookie cutter cut out a disc 7.

Using a fork dock the base.

8.

Bake at 170 degree Celsius for 17 minutes.

LEMON CURD 1.

In a bowl heat the lime juice and sugar together till the sugar dissolves 2.

In a large bowl, take eggs and whisk 3.

Now add the hot lime and sugar mix into the eggs and whisk constantly to temper the eggs . (pour the lime and sugar mix in a thin stream into the eggs while whisking) Strain the mixture into another bowl to remove out any lumps.

4.

Cook the mix over a water bath while still whisking. Once the mix has cooked for about 5-8 minutes and has turned pale yellow in colour.

5.

Add the bloomed gelatine and whisk in the butter.

6.

Now cling wrap the mix making sure

64 | CALDRON MAGAZINE, JUNE 2015

BAKED MERINGUE 1.

Make French meringue with egg 7. whites and castor sugar. In a deep bowl beat the egg whites until they get light and foamy. Add Âź of the ITALIAN MERINGUE sugar and continue to beat. Slowly 1.

In a bowl heat castor sugar and water add in small intervals of three. Beat it at a low temperature. (With a pastry till it reaches soft peaks. brush drizzle water along the sides 2.

Fold in the icing sugar and vanilla of the bowl so that sugar doesn’t powder, making sure there are no recrystalize. lumps.

2.

When the sugar reaches 100 de3.

Put the meringue into a piping bag gree Celsius start whipping the egg and pipe out long strings onto a siliwhites. When the sugar reaches con mat. Bake at 90 degrees Celsius soft ball stage (118 degrees Celsius) for 1 hour. remove it from the heat.

3.

While continuously whisking the egg CHOCOLATE MUD whites, in a thin stream pour over the 1.

In a bowl heat up water, and add egg whites. chopped chocolate. Cook till it 4.

Add a drop of red to achieve a rose seizes. pink color meringue 2.

Continue to cook till it dries out and 5.

Keep whisking the meringue till it forms crumbles. reaches room temperature and forms 3.

Cool it on a baking sheet. stiff peaks.

FINAL ASSEMBLY HAZELNUT SPONGE 1.

Place the sweet pastry disc on a 1.

In a measuring jar add all the ingrewhite plate dients and blend well using a stick 2.

Arrange the lemon curd spheres to blender. form a flower shape 2.

Strain and pour the mixture into a 3.

Fill in the spaces on the side with siphon gun. chocolate mud 3.

Place the siphon gun and the mixture 4.

Using a rosette nozzle pipe rosettes in the fridge for 4 hours of meringue along the lemon curd 4.

Charge the siphon gun with two and torch it charges and shake well.

5.

Start placing in random, Hazelnut 5.

Force the mixture into a disposable sponge, baked meringue, edible cup half way through, make sure flowers and micro herbs the cup has slits at the bottom and 6.

Finish the dessert with the lemon microwave it for 40 seconds. Turn it sphere dipped in toasted sesame upside down and allow it to cool. seeds and places it in the centre. the wrap touches the surface of the curd and refrigerate it.

Pipe the lemon curd into spherical silicon moulds and freeze

A Hotel Management graduate from Christ University, Bangalore, Vinesh forayed into his gastronomic career at The Oberoi, Bangalore. On successful completion of the Vita Futura Program with Starwood Group of Hotels, he has worked at various leading F&B properties around the country in different capacities. Adding sheen to his portfolio is his Advanced Diplome in Sugar Crafting and Cake Decoration/ Wedding Cakes at the Feves de Choco Creation of Pastry Fine Art, Malaysia. As a Pastry Instructor, Chef Vinesh has been instrumental in conducting intensive courses in baking and confectionery across India. He brings his years of experience and expertise to Lavonne where among a host of other responsibilities, he trains students enrolled for the Diplome in Patisserie program of the City and Guilds, London.

CALDRON MAGAZINE, JUNE 2015 | 65

ASK Does cooking often seem daunting? Let us help you! Send us your THE questions about food and cooking and we will get chefs of leading EXPERTS hotels to share their wisdom on how to make that dish, perfect.

I have a question about how I should go about garnishing my food. Once I garnished the Jeera Rice I prepared with some star anise. It was also present in the garam masala that I had used in the rice. Somebody pointed that I should always garnish food with the ingredients that can be eaten with it. Is this true? I read up about the how various renowned chefs, both national and international, garnish the food they present to their guests and found out that they do not follow any said rule. They adorn food with things which cannot be eaten with the food, sometimes even real flowers. I am a bit confused now when it comes to garnishing food.

Are there rules when it comes to garnishing food?

Ujjaini Majumdar, Pennsylvania Generally, garnishes should be edible. However, there are a few exceptions where a certain type of specialty foodstuff are used. Flowers, for instance, are used in some cases, but since they are usually edible in nature , their usage is acceptable. Some of the flowers that are commonly used are rose, lavender, chamomile, nasturtium, sage, etc. Some simple rules when selecting garnishes are that they should appear natural, fresh, and dainty and should never look overworked or overdone. All garnishes should be suitable in character and should suit the size to the food adorned. The flavour of edible garnishes should go with the overall taste of the food.

Bland foods require more highly seasoned garnishes. Similarly, garnishes should not be used to disguise deficiencies or camouflage food of poor quality.

66 | CALDRON MAGAZINE, JUNE 2015

On TV cooking shows I have noticed that the chefs cook beef or mutton on open pans for just a short time and they turn out well done. Whenever I have tried to follow their example, the meat turns out to be hard and leathery.

The only time the beef or mutton that I cook turns out to be soft is when I pressure cook it for at least 15 to 20 minutes. Please explain why there is a difference in the end result in the quality in the two cooking techniques. Are the chefs doing something difference which is not shown in the cooking shows?

Reshma Nooh, Kochi The key to good cooking lies in using quality ingredients, a little bit of skill and lot of love and patience. Usually most chefs precook the ingredients on TV due to paucity of time. Though the basic concept remains the same, cooking meat covered in a pan helps retain the juices whereas the the open-pan technique reduces the juice retention as these would evaporate.

Thus when you cook in a covered pan the product is much juicier.

Also, if you are cooking in an open pan, try putting in a lot of liquid or stock or simply braise the meat.

What is the difference between icing and frosting for the cake?

I have Pillsbury vanilla icing in a box, but the recipe asks for frosting. Can I use the icing instead?

My other question is related to rice. Every time I try to make it, the rice turns out to be sticky.

How can I get the perfect texture,

if I am cooking the rice in a microwave, and also if I am cooking it on the stovetop?

Aditi Dhodapkar, Georgetown Icing is confectionery sugar mixed with water or milk with a flavor extract added. Usually used for decorating and added sweet flavoring, it is usually drizzled or poured on.

Frosting is confectioner's sugar/or granulated sugar mixed or cooked with butter/shortening/cream cheese. With a small amount of liquid (milk, cream or water) added and some type of flavor added. This is usually much thicker and spread or piped on a baked product.

There are many different methods for cooking rice, but the simplest is the absorption method. The rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.

The key to this method is figuring out the correct amount of water.

Wash and rinse the rice really well, until the water is clear. As a general rule, use 1-1/2 to 1-3/4 cups of water per cup of long-grain white rice, but you may need to experiment a little to find the amount you like best.

Brown rice require more water, while shorter-grain rice require less. Keep in mind that more water gives you softer, stickier rice—great for stirfries. Less water results in firmer rice, a good style for rice salads.

The other important element is a heavy-based pot (to prevent scorching on the bottom) with a tight-fitting lid that keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot.

ASK THE EXPERTS

CHEF ANUPAM GULATI

With close to 14 years of experience in the F&B industry, Chef Anupam Gulati, Executive Chef of the Goa Marriott Resort & Spa, has designed menus, concepts and created innovative dishes for many restaurants. His last stint was at The Oberoi Cecil in Shimla as the Executive Chef, and he has also worked with luxury hotels like The Oberoi Gurgaon, Trident Gurgaon and The Oberoi Amarvilas, Agra. He has cooked for state visits and government delegations from China, Tanzania, Morocco and Belarus.

It is believed, or rather advised, that cooking in iron utensils like an iron pan or iron kadhai is beneficial for our health. Similarly it is said that cooking in aluminium utensils is not recommended. How true is this?

Can you suggest utensils made from which material are the best for cooking and why?

Suneeta Singh, Jaipur Iron cookware may be a good choice.

Cooking in cast iron pots may increase the amount of iron in the diet.

Most of the time, this is a very small source of dietary iron.

Choose metal cookware and bakeware that can be easily cleaned.

There should be no cracks or rough edges that can trap or hold food or bacteria. Avoid using metal or hard plastic implements on non-stick cookware. These utensils can scratch surfaces and cause pots and pans to wear out faster. Never use cookware if the coating has started to peel or wear away.

Aluminum cookware is very popular.

Nonstick, scratch-resistant anodized aluminum cookware is a good choice.

The hard surface is easy to clean. It is sealed so aluminum cannot get into food. There have been concerns in the past that aluminum cookware increases the risk for Alzheimer's disease. The Alzheimer's Association reports that using aluminum cookware is not a major risk for the disease.

Uncoated aluminum cookware is a greater risk. This type of cookware can easily melt. It can cause burns if it gets too hot. Still, research has shown that the amount of aluminum this cookware leaches into food is very small.

What is the difference between baking soda and baking powder?

I have often seen that there are some baking recipes that ask for either one or the other, and then there are others than ask for both.

Also I would like to know if you have any tips and tricks to make simple vegetarian sushi at home.

Is it possible to make sushi at home for a first timer?

is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

To make sushi at home you would require sushi rice and it usually requires a little technique and some practice should be helpful.

Misha Sehgal, New Delhi Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to rise. Baking powder contains baking soda, but the two substances are used under different conditions.

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (for e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.

Sometimes when I make chicken gravy, the breast pieces become hard and flaky. I ask the shopkeeper to cut the pieces in a 45 degree angle but I realised that even the cut does not make any difference in the end product.

Please tell me what should I do to ensure that the chicken pieces in the gravy are soft and juicy.

Kanwal Sahni, Pune Chicken breasts are more tender than chicken legs and therefore cook faster. Whenever you are cooking chicken curry, add chicken legs earlier and once these are cooked to about 70%, add chicken breasts.

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). It is available as single-acting baking powder and as double-acting baking powder.

Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas CALDRON MAGAZINE, JUNE 2015 | 67

SPIRITUAL QUEST POLISH VODKA

Okrzyki, Vodka

Poland has been a center of vodka distillation for centuries. The relatively harsh climate of Western Europe lends a suitable climate for vodka consumption. It is this familiarity with the drink that has allowed the region to develop some of the best practices in distillation and experience of vodka.

V

odka has long been a subject of interest POLISH, THEIR LOVE FOR VODKA to me. Like almost everything else, it Everyone has their own set of rules for drinks – no started off as a sort of rebellion against more than two cubes of ice for a dram of whiskey, the many quirks of life in India that or red wine at 16°C, or tequila tastes best with the often leave a free spirit worm in the bottle, or whatever. clamoring for freedom of choice.

Vodka, on the other hand, should What stoked my interest was the genbe chilled in a freezer before coneral lack of understanding of vodka, sumption for a good 2-3 hours to its antecedents, and flavour profile, get the best of it. Freezing lends it a that make it a drink worth savouring, smoother texture that is otherwise Vodka should be chilled and not merely as a beverage meant not possible from the drink due to for swigging at nightclubs. Of course, in a freezer before con- its non-aged character. And then, no one set a rule in stone that it canyou have to do is sit back and sumption for a good 2-3 all not be drunk like that. But the more I sip it, like you would sip a glass of try to understand alcoholic beverages, hours to get the best of whiskey. the more I realize that educated conit. Freezing lends it a sumers can, and will become better, Somewhat confused? So was I. But smoother texture that is responsible drinkers compared to I will say this, that after tasting vexed individuals deprived of choice. otherwise not possible more than my fair share of vodka (11 for the fine evening of my from the drink due to its Politics of false cultural pretenses, education, to be precise), I find taxation, and bureaucracy apart, my non-aged character. my knowledge bank that much heart finds solace in the little efforts evolved. by individuals and establishments that share some of my views. Like the Polish vodka, like many other good folks at the Polish Embassy who traditional European drinks, has organized a Vodka and Pierogi pairhad a history that involved the ing session at Aura Vodka Bar at The monarch and policy makers over Claridges, New Delhi to mark Poland’s participation time. Sometime in the 15th century, the Polish king at Aahar Expo. It was an eye opener for me, when it passed an edict directing his subjects to make vodka. came to understanding and appreciating vodka the It became a right and a duty to that effect for Polish way the Polish do. people to distill their own vodka. Lucky us, for we get to experience what those generations have perfected.

68 | CALDRON MAGAZINE, JUNE 2015

POLISH VODKA

Wild berries and fruits like cherries, strawberries etc., find a special place in Polish vodkas. Vodkas distilled from berries are often served as a welcome drink, or as after-dinner aperitifs, to guests at home or at bars.

These vodkas tend to retain the fruity character of the berries, with a more than usual amount of sweetness that lends a rather unusual, port like consistency to the drink.

Other than the fruit based vodkas, the Polish portfolio consists of vodkas distilled from rye and potato.

Brands like Chopin and Belvedere are distilled from these as opposed to wheat and rye used by most Russian and East European distillers.

UNIQUE FLAVOUR PROFILES While wheat is known to produce vodka that is very clean and almost neutral in its taste profile, rye gives the drink its flavour profile that often carries notes of nuts like walnuts, almonds, spices etc. Of course, the strain of yeast contributes a lot to the flavor profile as well, but it is a task entrusted to the master distiller to bring those out and give the vodka a unique character of its own.

SPIRITUAL QUEST

A very distinct drink in that category from Poland is Zubrowka, a rye vodka spiked with bison grass flavor.

Think a mixture of tarragon, rosemary and lavender flavors and you have a close enough idea of the direction that the narrator wishes to describe for your taste buds.

Currently, there are about a dozen labels available in the Indian market that originate in Poland, each one with a unique flavour profile that you may not have expected in a vodka. However, most of these labels are still hard to find, courtesy the import policies and roadblocks that importers face in the Indian market.

I love my job, I really do. My boss does not wear Prada and I imbibe some of the best alcohol brands this side of the continent, for CaLDRON magazine. But I really don’t know how long will I be able to continue with my job, as the promise of better days (Acche Din) looms large. But while we are at it, might as well raise a toast and say cheers to vodka. â–

CALDRON MAGAZINE, JUNE 2015 | 69

FOOD

by CHARIS ALFRED BHAGIANATHAN

T R A I L

ht budg i t a n O lookget and best the ing for od in o f t e e r t s rk? Folo Y w e N ad of e l e h t low Alfred Charis nathan a i g a h B nearths u e h s s a e lith t f o e som n eatw o n k tle cked u t s e i r e nooks e h t o t n i ies of n n a r c and city. t s a v s i th

STREET FOOD IN NEW YORK, UNDER $5

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FOOD

NEW YORK

T R A I L

Couple eating pizza in New York City

F

or a food lover, New York is a culinary delight. Some of the best restaurants in the world call this city home, and for good reason too. However, even if you’re on a budget, and a very tight one at that, you can sample some really great grab-and-go food that costs very little.

1

Pizza An American classic, different parts of the country have their own famous spin on the iconic pizza, like the deepdish Chicago or the gourmet California style. In New York, it’s all about the thin crust.

This style of pizza is very thin, which is imperative to keep the toppings light. The most traditional type would be tomato sauce and mozzarella with pepperoni. New Yorkers have a special way to eat it too – it is folded in half and eaten like a sandwich, mainly because the crust would fall apart because of the weight of the sauce and cheese, if it was only held by the outer rim. These pizzas are sold by the slice or as a pie all over the city, but there are several 1$ pizza restaurants that give you a basic slice (tomato and cheese) for a dollar. Thin, crisp crust, rich and savoury tomato sauce, topped with melty cheese - a NY favourite.

As a tourist in particular, as you make your way around this city where everything appears to be larger-than-life, the best things to eat are those you can pick up and devour with (preferably) one hand. Most of these are to be found on the streets, tucked away at cul de sacs and avenue corners where you might pass them by without casting a sideways glance.

Just a whiff of the ingredients tossed into them can assuage the rumbling of your tummy.

So here are my picks of the top 5 New York street foods under 5$, and recommendations of some places where you can get them:

New York style Bagels CALDRON MAGAZINE, JUNE 2015 | 71

FOOD

NEW YORK

T R A I L

2

Bagel New York has long been known as the bagel capital of the country with hard core fans arguing that it is the water in the city that makes them the best in the world. These round, doughnut-shaped breads, most commonly filled with cream cheese, are the busy New Yorker’s breakfast of choice.

You will see long queues outside the popular bakeries in the mornings, with people getting their bagels and coffee, before heading to their workplaces.

The NY bagel is distinct because of the way it’s made.

The dough contains salt and is boiled in plain water, unlike other variations where the water is sweetened, creating a softer kind of bagel, rather than a crunchy variety. You could get different flavours (sesame, garlic, rye, sunflower, blueberry, etc) and different fillings (vegetable, garlic or fruit cream cheese).

The Everything Bagel, which is topped with poppy seeds, sesame, garlic and more, and the Lox Bagel, which has smoked salmon and cream cheese, are probably the two most popular types.

3

Nuts 4 Nuts Who doesn’t like a bag of fresh roasted almonds or cashews? And what if they’re sweetened with sugar and beautifully caramelized with brown crunchy bits? You want some now, don’t you?

Scattered all over the city are small carts called Nuts 4 Nuts. In them, you find hot nuts – almonds, cashew nuts, peanuts or pecans – all roasted, sweetened and warm. There is also a coconut option, which many New Yorkers swear by.

Sausages on a street vendor's cart.

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FOOD

NEW YORK

T R A I L

Roasted chestnuts on a street cart in NYC

You can get them in a small packet for 3$ or two for 5$. When I moved here and was walking around in the freezing cold, these warm, sweet nuts were the only thing I would be willing to take my gloves off for. These carts are a-plenty across NY, but you’ll find more in the touristy spots. It’s the perfect on-the-go snack.

4

Hot dog This classic street dish has, like the pizza, different interpretations across the different states in the US. In NY, it is typically a beef dog in a bun, served with mustard and sauerkraut or onions that have been cooked and sweetened in a tomato sauce.

Street vendors keep the dogs in a lukewarm water box, and pull them out as orders come in. Typically the buns are cold and slightly dry from sitting out, but the warm dog and the mustard and/or tomato sauce onions are what really bring it all together. Usually priced between 1 and 2 dollars, this is a cheap snack for when the untimely hunger pangs hit.

5

Softee You know how sometimes when you get a softee, you excitedly begin to eat from the magnificent, tall swirl of vanilla and as you near the cone, you attempt to push down the ice-cream with your tongue so there is some at the bottom of the cone? My experience with other ice-cream cones has been that despite my superhuman tongue strength, the bottom of the cone is always disappointing because there is never enough ice-cream there.

Not a problem with New York softees. You will get your magical, tall swirl of ice-cream, but no matter how much of it you eat, and whether or not you push the ice-cream down as you do, there will still be more than enough ice-cream when you hit the bottom of that satisfying cone.

New York ice-cream trucks are parked all over the city and you can choose from many different flavors and toppings. On the days when the sweet tooth is outta control, try the “double”, which is two cones joined together like a glorious Siamese ice-cream that’s double the fun. Don’t forget the sprinkles! ■ CALDRON MAGAZINE, JUNE 2015 | 73

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GET HIGH ON TEA The Brits believed that a sip of tea could set everything alright.Well, if that tea was in a cocktail, who would argue with their reasoning? Infusing tea into an alcoholic brew is not a new trend, but it is definitely becoming trendy. Here are some thirst-quenchers you can concoct at home, without any fuss. After all, if there is tea in your cocktail, there is always hope in the most hopeless situation!

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MIX IT UP

GRAPEFULLY YOURS THE BEST THINGS IN LIFE ARE ALWAYS SIMPLE. LIKE COCKTAILS, ESPECIALLY WHEN THEY CROSS PATHS WITH THE HUMBLE TEA.

INGREDIENTS

1 herbal tea sachet 4 California grapes 3 cloves, mildly roasted 60 ml vodka

METHOD

Make tea in ½ cup of hot water with sachet of herbal tea and cloves.

Let it cool and steep the vodka in it for an hour.

Strain the drink into a highball and garnish with California grapes

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CALDRON MAGAZINE, JUNE 2015 | 77

MIX IT UP

NOT SO OLD FASHIONED THE TIME HONOURED OLD FASHIONED COCKTAIL GETS A CHIC TWIST WHEN INFUSED WITH CHAMOMILE TEA. IT IS SO ADDICTIVE, YOU MIGHT JUST SWITCH FAVOURITES TO THE CONTEMPORARY VERSION!

INGREDIENTS 1 chamomile tea sachet 60 ml whisky 1 tsp brown sugar 3 drops Angostura bitters Ice cubes, as required Orange peels, for garnish METHOD

Prepare tea in ½ cup hot water with chamomile tea sachet.

Cool and mix brown sugar and angostura bitters.

Stir in whisky and strain into a chilled rock glass with ice cubes.

Garnish with orange peel.

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MIX IT UP

DRY MARTINI A LA FROG THE DRY MARTINI OWES ITS ENDURING POPULARITY TO THE FACTS THAT IT’S EASY TO MAKE AND THAT IT’S A CLASSY DRINK TO THE LAST DROP.

INGREDIENTS 1 tulsi tea sachet 15 ml gin 15 ml vermouth Lime peels, for garnish METHOD

Make tea in ¼ cup hot water with tulsi sachet. Cool.

Make martini with gin and vermouth.

Infuse tea with martini and pour into Martini glass. Garnish with lime peels and serve.

RECIPES COURTESY

JASON MENDONSA, ASSISTANT BAR MANAGER, BLUEFROG 80 | CALDRON MAGAZINE, JUNE 2015

CALDRON MAGAZINE, JUNE 2015 | 81

Keep Wanting There are whiskies. And then there is Johnnie Walker Double Black. For the loyalists of the bottle in black, it is not just a drink, but an experience. They speak with respect about the bold smoky characters of peat and how it mingles with creamy vanilla, dried fruits, fresh pears, apples and orange oils. The non-believers are dismissive of these statements.

In a bid to convert them into believers, international mixologist and Diageo Reserve Brand Ambassador, Zibi Zapert has deconstructed Johnnie Walker Double Black flavours to present some recipes that promise to be the toast of your party.

At an exclusive Johnnie Walker Double Black cocktails event he conducted at Blue Bar, Taj West End, Bangalore, Zibi talked about the process that goes into creating the whisky, gave his audience an insight into how flavors meld, change and evolve, the importance of responsible drinking, and shared some of his own specially created cocktails using the black.

Try it out, and judge for yourself!

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CALDRON MAGAZINE, JUNE 2015 | 83

MIX IT UP

DOUBLE BLACK RAISIN SOUR THE WHISKY SOUR IS A CLASSIC COCKTAIL, WITH ORIGINS UNKNOWN AND QUITE DEBATABLE. WHAT MAKES THIS PARTICULAR DRINK INTERESTING, THOUGH, IS THE RAISIN SYRUP AND THE FROTHY FOAM OVER IT, COURTESY THE EGG WHITE.

INGREDIENTS 5 black grapes 25ml raisin syrup 25ml lemon juice 60ml Johnnie Walker Double Back 30ml egg white Crushed ice, as required Lemon wedge, for garnish METHOD

Put all the ingredients in a cocktail shaker.

Shake well for a few seconds.

Strain into a martini glass and garnish with a lemon wedge.

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CALDRON MAGAZINE, JUNE 2015 | 85

MIX IT UP

DOUBLE BLACK OAKY APPLE THERE IS A COMPLEX BOUQUET OF FLAVOURS IN EVERY SIP OF THIS COCKTAIL FROM THE SWEETNESS OF VANILLA, TO THE SMOKINESS OF THE WHISKY TO THE FRESHNESS FROM GREEN APPLE FOAM.

INGREDIENTS 60 ml Johnnie Walker Double Black 30ml Red Port 10ml lemon juice Apple foam, to top up METHOD

Gently stir the Johnnie Walker Double Black with oak aged port wine and lemon juice.

Pour apple foam to your desired level, even topping it if you wish.

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MIX IT UP

DOUBLE BLACK AND BERRY GENTLY SWEET YET FRESH WITH A SMOKY COMBINATION OF BLACKBERRY SYRUP, FRESHLY SQUEEZED LIME JUICE AND JOHNNIE WALKER DOUBLE BLACK, THIS IS A COCKTAIL FOR ALL SEASONS.

INGREDIENTS 60ml Johnnie Walker Double Black 15ml blackberry syrup 15ml Lime juice Ginger ale, to top up Orange wedge, for garnish METHOD

Mix all ingredients, except ginger ale, in a cocktail shaker.

Pour out in a chilled glass.

Top up with ginger ale.

Garnish with orange wedge.

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MIX IT UP

DOUBLE BLACK MAPLE MASALA OLD FASHIONED JOHNNIE WALKER DOUBLE BLACK MEETS GARAM MASALA-INFUSED MAPLE SYRUP AND CLASSIC BITTERS IN THIS PERFECTLY BALANCED, SMOKY, RICH AND VERY COMPLEX SYMPHONY OF ULTIMATE FLAVOURS. HERE’S A DRINK YOU WON’T FORGET!

INGREDIENTS 60ml Johnnie Walker Double Black 10ml Garam Masala Maple Syrup 2 dashes Angostura bitters Ice cubes, as required METHOD

Steep garam masala in maple syrup for a while.

In a chilled cocktail mixer, mix the whisky, maple syrup and Angostura bitters.

Add ice cubes in crystal rock glass. Pour the drink over it and serve.

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CALDRON MAGAZINE, JUNE 2015 | 91

BOOK REVIEW

Grill Hath No Fury…

Parul Pratap Shirazi

B

arbecue in India still denotes ‘tandoori’ fare and that was further reinforced when a pan-India restaurant chain opened its doors with a masthead that had ‘Barbecue’ emblazoned across it. It was only when you walked in and ordered did you realize your meal would consist of wildly construed kebabs and tikkas and a go-atthe grill with a smokeless miniature version built into your table.

… when the coals are ember red and once Eric Treuille and Birgit Erath get going! If you plan your parties around barbecues, then Barbecue is the cookbook for you.

Don your apron and fire up those coals, because once you have turned the pages of this book, you will be tempted to keep trying out one recipe after another!

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Starred properties were better equipped to fly in chefs, paraphernalia, ingredients and mindshare, so if you were looking for an All-American BBQ experience you had two choices – fire up a grill at home or visit the said starred properties and spend a bundle or should we say, burn a bundle.

MORE THAN A COOKING TECHNIQUE BBQ is not a method of cooking; it is a way of life, especially in the southern states of the US where it is a religion and in the Gulf where it is a weekend must-do! As far as the history of barbecue goes, some say it was derived from the word ‘Barbacoa’, which means slow cooking meats over hot coal and has its origins in West Indies.

Others perpetrated a slightly less believable but hugely entertaining history that endowed yet another culinary classic to French folks, saying that ‘Barbecue’ came from the term ‘barbe-a-queue’ that meant ‘from head to tail’ in French. The most believable, however, would have to be the Hebrew Old Testament which contained what may have been the first detailed plan for the design of a barbecue.

Today, barbecue is a style statement. Parties are held in its honour, evenings are planned around it, animals are sacrificed for it, and most of all, everyone enjoys it; even vegetarians have now switched from grilled cottage cheese to Haloumi steaks!

If you’re one of the above aficionados of the mighty grill then pick up DK Books’ comprehensive and simply titled ‘Barbecue’ cookbook. Please note, lovers of barbecue are simple souls of the soil and that is exactly who this book is pitched to.

NO flavor, WITHOUT smoke It starts with a heart warming stance – ‘where there’s smoke, there’s flavour’, and there is no denying that!

Beautifully photographed and broken into easy-tograsp-and-follow pillars, Barbecue is a ready reckoner for those who love to cook outdoors. Each segment is detailed and populated to the extent that you may run out of questions, but the book won’t run out of answers.

information, notes from the Cooks and essential skills you will need to pull off a Barbecue meal at home or for a party. ‘The Flavours’ is an interesting segment and brings forth plenty of new ingredients for the typical Indian cook, from Achiote to Charmoula and from Jamaican Jerk to our very own Garam Masala.

The ‘Meat on the Grill’ chapter is segmented by meats and both Pork and Seafood are revelatory. If you are fond of either, this book has another dozen ways of cooking them. Once you’ve devoured the literature and the drool worthy imagery, you’ll be happy to find chapters on ‘Vegetables on the Grill’ and my personal favourite and a slightly marginalized part of any menu, the ‘Salads and Sides’. In just under 200 pages you could become the next grill master at parties you host or attend, all you need is a copy of ‘Barbecue’! ■

It starts with ‘The Grill’ and everything you need to know about it, moves on to the crucial, ‘The Flavours’ that includes ways to enhance flavours, add smokiness and recipes for marinades and rubs, that could go into a pan as well.

This flows seamlessly into ‘The Recipes’ and then ‘The Menus’, which is where you will find ingredient

LEMON CHILI PRAWNS

3 tbsp lemon juice ½ tsp Chinese hot chilli sauce 1 tbsp fresh ginger, grated 2 garlic cloves, crushed

INGREDIENTS: 2 tbsp fresh coriander, chopped 1 tbsp soy sauce 1 tbsp honey 20 Tiger prawns, unpeeled

SERVES: 4 TIME: 40 minutes 8 10-inch pre-soaked bamboo skewers

METHOD: 1. Combine lemon juice, chilli sauce, ginger, garlic, coriander, soy sauce and honey.

2. Add prawns in this mixture and toss to coat evenly.

3. Thread 5 prawns on to parallel skewers. Repeat with remaining prawns and skewers.

4. Cover with cling film and refrigerate for 30 minutes.

TO GRILL OUTDOORS Grill over medium hot coals until the shell is pink and the flesh is opaque, grilling for 3 minutes per side.

TO GRILL INDOORS Pre-heat overhead grill. Grill until the shell is pink and the flesh is opaque, grilling for 3 minutes per side.

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TRIED AND TASTED

I

t is a known fact that Germans know how to make ‘stuff ’! Cars aside, their foods have never been regaled in a similar fashion and the basic knowledge about their cuisine is often limited to sausages and sauerkraut!

What people don’t know is that German food serves up over 25 types of sausages and each one is varied in taste and even texture. Apart from sausages, another German offering is the now-famous muesli. The key, however, is to find the right brand and balance that suits your palate and your dietary requirements. Among the variants available, most popular ones include fruit flavours and even chocolate but specific ones include gluten free, sugar free, roasted or raw.

If it is health benefits you seek, then muesli is said to regulate the digestive system owing to the high fibre content of the ingredients. The nuts add the protein and if you enjoy it with yogurt or milk, then you get the added benefits of dairy as well.

Though it is hard to deny the presence of sugars in muesli it is significantly lower than commercial breakfast cereals, even every day cornflakes.

CHOOSING A MUESLI BRAND When choosing a brand of muesli, look for the following riders: low glycemic index, natural sweeteners like dry fruits (raisins, currants, and cranberries), the ratio of wholegrain and other ingredients. It is advisable to choose one that has a higher ratio of rolled oats versus dry fruits and nuts.

Though it is best to choose a variety of brands to find the ‘one’ for you, the newly launched Kölln from Germany offers 5 variants that make for an interesting breakfast mix. Kölln is the second largest cereal brand in Germany, offering a large range of oat-based products, among them oat flakes, oat bran, oat muesli, oat snacks and oat drinks.

The company is also one of Germany’s leading proponents of a healthy and balanced diet, though in India, Saksham Impex has imported only the muesli variants for now.

Chocolate and Oats Probably developed

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PARUL PRATAP SHIRAZI

Crunch and Munch and Chomp and Chew!

A plethora of dried fruits, nuts and whole grains, muesli is considered a healthier alternative to other sugar-laden commercial breakfast cereals available in the market. And trust a German brand like Kölln to help you make the right choice from a wide variety of offerings.

for kids and those who prefer an indulgent breakfast without living with the guilt that follows. Despite being fairly chocolate laden, there is something missing, which is hard to pinpoint. Other than the additional calories within, it is a nice way to initiate children into eating oats for breakfast.

Wholegrain Fruits and Oats: This variant is for a serious aficionado of wholegrain foods.

It is crunchy, hearty and slightly heavy but in a good way; the way fibre is - over fat that is! The melange of fruits (dehydrated of course!) is limited to apples and raspberries but coupled with sultanas and raisins, this variant makes for an interesting breakfast, albeit sweeter than most muesli with fruit.

Crunchy Yogurt Raspberry and Oats: It’s not all in the name; this variant is actually best enjoyed with yogurt and not milk. The tartness of freeze dried raspberries and the yogurt are a welcome relief in summer weather though the fortification from dried skimmed milk yogurt and raspberry juice concentrate further deepens the flavour. This is one of the ‘crunchy’ variants from the brand and true to promise it is definitely crunchier than local muesli varieties. It makes for a great snack sans dairy and if you’re inclined towards dessert, this variant makes for an excellent addition to Muesli Trifle.

Crunchy Classic and Oats: Lightly flavoured with vanilla, the Crunchy Classic & Oats are sure to be favourites and are ideal to bake cookies with too.

The crunchy variant has tremendous appeal across demographics with an emphasis on kids. It does need mild additional sweetening if partaken with yogurt, though with milk it is a deeply satisfying breakfast.

Don’t hesitate from trying various seasonal fruits in the bowl itself; most recommended would be banana, strawberry and mangoes.

Oat Crispies: A close cousin of Rice Crispies which failed to find a market in India, Oat Crispies come with a promise of less sugar and higher fibre content than the ones made with rice. With just 1.6 gm of fat and 118 Kcal (as stated) in 30 gm, one can have a mini breakfast of less than 200 calories.

When it comes to muesli, all you need to do to up its oomph quotient is add fresh fruits on the side and low fat milk as a base and this could well be a ‘healthy’ breakfast for both kids and adults. Kids however may feel the need for more sweetness which is easily achievable with a dollop of honey. ■

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TRIED AND TASTED

H

SACHI KUMAR

ollywood celebrities like Gwyneth Paltrow have been endorsing juice cleanses as the best way to detox the body on a periodic basis.

And when you look at her lissome figure, you think she might have a point there. A little digging later, I discovered a brand that had a wide range of “natural detox programs based on fresh pressed juices, smoothies, soups and vegetarian or raw food menus, high in nutrients.” Called Detox Delight, these products are daily prepared and delivered to the doorstep of Dubai residents and all you have to do is adopt some easy-to-follow steps to integrate these juices into your daily routine.

Curious to learn how juice cleanses work, Sachi Kumar tried out the 3-day Detox Delight’s BlackBox package. The going was rough, but in the end, she found her energy levels were higher than before and she won compliments for her clearer skin, which was well worth the effort of downing the drinks that came in the detox package.

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It sounded easy and my body needed some purifying intervention after the hardship I had been subjecting it to. Moreover, I had my eye on a designer pretty black dress. So, I decided to give the Detox Delight BlackBox a shot, which includes three 500 ml bottles each of Black Detox Lemonades and Grey Detox Nutmilk. These products have activated carbon that binds toxins, gases and acids, preventing their absorption by the cells and making it an ideal detox product.

The company claims that millions of small pores are formed between the carbon atoms, and so the coal’s surface is increased and acts as a sponge to attract toxins. If pollutants pass through the carbon particles, they stick to the pores and are smuggled out of the body, leaving the cells protected from toxins.

The Detox Delight BlackBox’s contents are designed for a 3-day detox. You drink a Black Lemonade in the morning and the Grey Nutmilk between meals or in the evening. The Lemonade binds toxins, supports the liver with lemon, speeds up the metabolism with chili and ensures a fabulous start to the day. The Nutmilk is ideal for sweet cravings during the day or to replace a healthy evening meal. Thanks to its high-quality vegetable proteins from cashews, it ensures that the fat metabolism overnight runs at full speed.

who said that slipping into a slinky dress came easy?

Day 2: Considering my awful headache the night before, I thought I was doing something wrong and immediately contacted Nicole Junghaenel of Detox Delight, who advised me to hydrate myself regularly throughout the day. She assured me that the detox juices were not a cause for the headache, since these were a supplementary package and I could eat any healthy food alongside it.

Once again, I flagged the day off with the Black Detox Lemonade, and felt much better. In the afternoon, I tossed a simple healthy salad and kept drinking copious amounts of fluids through the day. I replaced my evening meal with the Nutmilk and my late night, my food cravings had settled and I started feeling lighter than the previous night. I slept well at night and the rumble in the gut was a memory.

The Detox Delight BlackBox works best when supplemented with light, plant-based foods and here’s how my detox diary looked: Day 1: 9:30 am and a uniformed gentleman arrived at my doorstep with my 3-day detox diet nestled in an iced Styrofoam box. I sipped on the Black Lemonade, as instructed, which was surprisingly tasty, though its looks did not warrant that. So far, no complaints.

I had the Nutmilk in the early evening and unexpectedly had a hard time consuming this unappetizing drink. At midnight I had an awful headache and terrible rumbling in the tummy. My first day of detoxification was tough, probably because I had skipped breakfast, something I had not done in ages. But hey,

Day 3: I woke up fresh and energetic and actually looked forward to downing the lemonade and finished it in a go, much to the amusement of my family. Following the same routine, by evening I did not crave any junk food, much to the amazement of my family, and did not find the Nutmilk as revolting as before. This particular drink kept me from making surreptitious trips to the refrigerator for dessert.

By the end of the 3-day detox period, I was mildly surprised when my friends complimented me on my clearer skin. I would not have thought that three days of sipping on two juices could have resulted in such an evident change in appearance. However, the most obvious difference I felt was the increase in my energy levels. Would I opt for another detoxification round soon? Sure! As long as I did not have to subsist on juices alone. â– CALDRON MAGAZINE, JUNE 2015 | 97

TRIED AND TASTED

VINITA BHATIA

InstaKhaana: Ideal When Hunger Strikes Unexpectedly When you are hungry but can’t be bothered to cook and uninteresting takeaway food does not excite you, give InstaKhaana.com a shot. The food arrives hot and on time, and is reasonably priced. The portions are generous and since the menus keep changing, you can look forward to something new every day of the week.

W

hile trying to decide what to have for lunch or dinner, most college students, working professionals and that odd person with an outof-town spouse head to the food court of a mall and then proceed to play ‘Eeny, Meeny, Miny, Moe’ while counting off the various stalls there.

After all, one can’t afford to eat fancy food daily, and while takeaway is always an option, the issue there is the monotony in taste.

InstKhaana.com claims that it can offer a change to both. This newly launched online delivery in Mumbai, headed by Dhairya Trivedi and Chirag Arya, promises a menu that changes every day of the week.

So whenever you log in, you are assured that you will not see the dish that was featured the previous day.

What’s more, it promises to deliver the food in 20

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minutes from the time your order is confirmed.

HOW IT WORKS Once you log into http://instakhaana.com/ you select location to the two areas that the site caters to (Lower Parel/Mahalaxmi/Worli or BKC). Then you get to see the menu of the day, which usually comprises two vegetarian and two non-vegetarian dishes and one dessert, are priced between INR 60 to INR 180.

You fill in your personal details in the shopping cart, specify the delivery time and address and you are done. Your order is cooked, packed and is delivered in yellow coloured Tata Nano food vans, to reach you piping hot.

When we logged in, we realised that our area was not serviced. But we were assured by the company that the food would nonetheless be delivered to our address though it would not adhere to the 20-minute delivery timeline that is standard for the brand. Fair enough.

OUR EXPERIENCE The food arrived in eco-friendly non-woven bags with the food securely packed in plastic containers with sectioned compartments. A packet with plastic cutlery, salt and pepper sachets and a tissue is also provided alongside, which makes it convenient to eat the meal on-the-go. An adhesive strip is pasted over each box exhorting users to post their reviews on a popular food review site.

Each meal comes with a small side of salad. The four meals we got had the same Cucumber Chickpea Salad

and made us wish for something else to break that monotony. Since the food is delivered within half hour of the order being placed, you can opt to eat straight from the containers. But we preferred to eat with proper table settings, and removed the disgorged the contents into plates and bowls.

Cheese Sauce was the best of the lot, though the sauce was reminiscent of a runny mashed potato, though it tasted just fine.

InstaKhaana.com is a boon for the many single folks staying away from home who either don’t have the patience or the inclination to cook a meal for themAt first glance, the portions might looks deceptively selves. The biggest USP of this online service is that small. But once you have removed them onto a dish, they do not repeat the previous day’s menu. So, you you realise that two rice-based meals can easily suffice can look forward to some different dishes on a daithree individuals, though the gravy might run short. ly basis. It will surely come as music to the ears of The rice meals also come with a side of kebabs, which working professionals and students who are otherwise sadly were charred and oily. forced to eat the same roti-sabji-dal-chawal three times a week, with a pizza or burger thrown in on the The Chicken Kurma with coriander speckled steamed day they are feeling extravagant. ■ rice was a simple meal and something you would not mind eating at the end of a tiring day. The thin coconut and cashew nut gravy had a mild flavour and we would suggest that you spice it up with some pickle on the side. The Assorted Vegetables in Paprika Sauce was more savoury and tangy because of the tomato base in the gravy, which complemented the steamed rice.

The Palak Corn Kernel Sabji was served with two rotis, which were too thick and rubbery. Now delivering soft Indian flatbreads piping hot is tricky affair, we know. But that is the litmus test of a truly great delivery service, especially one that is banking on providing affordable high quality food at lightening speed! The Pan Fried Basa with

InstaKhaana.com is a boon for the many single folks staying away from home who either don’t have the patience or the inclination to cook a meal for themselves.

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NATIONAL

COSTA COFFEE INTRODUCES ‘SHAKEN COFFEE’

LISTINGS

Costa has introduced the Shaken Coffee as an extension of its tradition of handcrafted coffee, and brought back the classic way of making iced coffees. Promoted with the tagline ‘Shake up your day with shaken Iced Coffee’ , the new range, called ‘Costa Ice Shaken Coffee’, includes flavours like Iced Latte, Iced Espresso Americano, Iced Cappuccino, Iced Mocha, Iced Macchiato, Iced Ristretto, Iced Chai Latte and Iced Chocolate.

These Costa Ice Shaken start at INR 110 and will be available at all Costa Coffee outlets across the country.

UNITED BREWERIES LAUNCHES KINGFISHER ULTRA MAX United Breweries Limited has launched Kingfisher Ultra Max, a higher-alcohol variant of its Kingfisher Ultra. Kingfisher Ultra MAX, undergoes a slow-brewing process and a prolonged maturation, using fine imported Pilsner malts to produce a smooth, crisp and refined strong beer, with a distinct malty note.

The brand will be available in 650 ml and 330ml bottles with the added convenience of a ring-pull cap. A 500ml can will complete the SKU offering in the launch phase. In Maharashtra the brand will retail at Rs 180, Rs 140 and Rs 100 for the 650ml, 500ml and 330ml SKUs respectively.

Ashish Chanana, Chief Operating Officer of Costa Coffee India said, “Costa Ice Shaken Coffee is our new concept to bring back the charm of hand crafted coffee to our valued patrons. Costa’s famous coffee blends can now be enjoyed with our Barista’s flair for shaking the coffee to a perfect consistency and taste. I am sure coffee lovers will appreciate the charm and the novelty of making iced coffee the old, authentic way.”

TAJ COROMANDEL PRESENTS KALPAVRIKSHA Celebrating its 40-year legacy in Chennai, the Taj Coromandel launched its own private wine label called Kalpavriksha, made of Italian grapes. Bright ruby red, the Kalpavriksha, Casa Sola, Chianti Classico and Sangiovese is characterized by a pleasant freshness that makes it very easy-to-drink. A young wine, it has fruity sensations that go well with a wide variety of traditional Tuscan and Italian dishes.

The Kalpavriksha, Casone and Pinot Grigio offer an elegant balancing and nice racy structure.

Filled with a rich, peachy palate and heightened floral accent, it has a delightful crisp finish, the perfect expression to match Taj Coromandel’s South Indian delicacies.

ST. REGIS HOTELS & RESORTS TO DEBUT IN INDIA

St. Regis Hotels & Resorts, part of Starwood Hotels & Resorts Worldwide, Inc. announced the debut of its brand in India with the St. Regis Mumbai in the third quarter of 2015. Owned by Pallazzio Hotels & Leisure Ltd., the Palladium Hotel is currently undergoing an extensive rebranding and will soon fly the St. Regis flag, bringing bespoke luxury to Mumbai in Lower Parel.

Dilip Puri, MD India and Regional VP-South Asia, Starwood Hotels & Resorts. “Starwood is maintaining strong growth momentum in the region and the arrival of St. Regis in Mumbai reinforces our commitment to growing our luxury portfolio in this important market. With the hotel’s strategic location, sophisticated service and refined elegance, we look forward to offering guests an unparalleled experience both befitting of the destination and true to the St. Regis legacy.” Atul Ruia Managing Director Phoenix Mills Ltd and Director Pallazzio Hotels & Leisure Ltd added, “With the St. Regis legacy and its renowned bespoke service, The St. Regis Mumbai is poised to become a destination for discerning luxury travellers and the city’s social glitterati.”

100 | CALDRON MAGAZINE, JUNE 2015

LISTINGS EMAAR HOSPITALITY GROUP UNVEILS ‘DINE & DREAM 2015’ CAMPAIGN

Bali has become one of Asia's most vibrant dining destinations and the latest culinary destination is on the Ayung River, following the launch of a farm-to-table French Bistro concept at the Riverside Cafe of Four Seasons Resort Bali at Sayan. At the restaurant’s al fresco Balinese setting, Chef Jocelyn Argaud uses traditional French techniques with cast-iron pots and wood-fire ovens to present his favorite dishes passed down by his mother and grandmother.

From his childhood in Lyon to his appointment to the Qatari Royal Palace, Jocelyn's family cuisine honors the earthy flavors and meltin-your-mouth tenderness of Maman Claudette's home cooking with signature dishes like Chicken 'Basquaise' baked in a cast-iron pot with bell peppers, quail eggs and smoked duck jus; wood-fired Tomato Tart 'Maman Claudette's' with Caciotta cheese, Dijon mustard, fresh oregano and arugula and more.

The Emaar Hospitality Group has unveiled the ‘Dine & Dream 2015’ campaign to delight food lovers with the deliciously prepared dishes in some of the best locations in Dubai. From 1st June to 30th September, 2015, in addition to the discounts of 20% on the total food and beverage bill every time one dines in across 37 outlets under Emaar Hospitality Group, this campaign gives customers the opportunity to enter a special draw to win trips throughout the world. Lucky customers will win exclusive business class return air tickets to New York (first prize), London (second prize) or Singapore (third prize).

To avail of this offer, one has to register online at www.dineanddream.com and sign up for any of the endless dining options throughout the summer season.

MASTIHASHOP DEBUTS IN DUBAI

NICCOLO CHENGDU NAMES LILY ZHOU AS TEA SOMMELIER Niccolo Chengdu, the first hotel under Marco Polo Hotels’ new luxury brand, announced the arrival of the city’s first-ever tea sommelier.

Establishing a personalised Tea Ritual experience for guests at the hotel’s stylish Tea Lounge, she will ensure that guests will understand the value of traditional, locally sourced teas, many of which are one of a kind. The Tea Lounge also serves its own exclusive and organic green tea from plants grown in the local Mengding tea mountain.

The Niccolo tea garden is pollution-free, organic and natural, providing a healthier lifestyle. The first harvest proved to be quite popular with guests, as the Lounge ran out of the specific tea within a few days. The next harvest will be next year in April and will yield a much larger amount of tea.

Inspired by the healing qualities of Mastiha, or Mastic as it is also called, products for ailments, Mansoor Al Bastaki has introduced these products in United Arab Emirates through MastihaShop. Mastiha is a natural and rare tree resin, which has proven to have health benefits with its anti-oxidant, anti-bacterial and anti-inflammatory qualities. Any raw Mastiha found around the world originates in only one place in Greece, in Chios Islands and MastihaShop is currently the sole supplier of the Mastiha raw resins in the UAE. The exotic Mastihashop collection includes Mastic-infused food like chocolates, sweets, savoury products, coffee, ice cream, desserts and milkshakes as well as cosmetics, skin care, pharmaceuticals, etc.

CALDRON MAGAZINE, JUNE 2015 | 101

INTERNATIONAL

FOUR SEASONS SAYAN LAUNCHES FRENCH BISTRO CONCEPT ON BANKS OF AYUNG RIVER

Awww!

Did it have to end?!

102 | CALDRON MAGAZINE, JUNE 2015