CaLDRON Magazine, May 2015

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MAY 2015

HEALTHY EATING BEGINS AT HOME

PAGE 26

6 6 7

MUSTS FOR DIABETICS PG 74 GARHWALI DISHES PG 50

LOVELY PLACES IN TURKEY PG 62

7 7 8

REVIEWS FROM 4 CITIES PG 8 - 21 TIPS FOR HEALTHIER MEALS PG 30 HEALTHY RECIPES FOR KIDS PG 32

5 10 4

LUCKNOWI LEGENDS PG 66 STEP SCONES PG 70

HYDRATING FOODS PG 80 CALDRON MAGAZINE, APRIL 2015 | 1

CONTENTS reviews

08 have hakka? be happy! delhi 10 coming a long way delhi 12 a taste of japan bangalore 14 happy at fatty bangalore 16 drink this tonic... mumbai 18 el dorado for tex mex food fans mumbai 20 let's get cracking dubai

cover story

26 healthy eating begins at home

people you should know

travel

62 watching history unfold 66 hot on the biryani trail

recipes

34 tex mex chili pasta 36 beef roulade with raisins and pine nuts 38 golden baked ravioli 40 grilled fish with sauce vierge 42 one pot macaroni 44 smoked eggplant meatballs, tomato sauce 46 baked kofta stew with potato crust 48 saffron prawns with barley 70 step by step: mixed nuts scones

22 chef vu dinh hung

events etc.

54 bira 91 launched!

55 the taj mahal hotel raises a royal tribute

food & flavors

32 a small change can make a big difference 50 garhwali cuisine 56 10 turkish treasures 82 fruits show the way 92 pop that bubbly 96 what's in my basket 98 snack like a mammoth

matters of spirit

76 no more good times in haryana 78 mr. daniel's visit

issue bonus

70 start your day right, with breakfast 74 diabetic? six absolute musts 72 because every day is mother's day 80 eat right, stay hydrated 94 shaken, stirred and satiated 100 spinning plates, spinning stories 2 | CALDRON MAGAZINE, APRIL 2015

drinks & cocktails

19 chilcano 84 caramelised banana chocolate smoothie 86 watermelon and pomegranate gazpacho 88 iced mint green tea paani puri shots 90 choco melon bomb 95 green machine

regulars

5 editorial 6 born this month 7 contributors 102 national listings 103 international listings

curious about turkish food? keep flipping!

CALDRON MAGAZINE, APRIL 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

http://caldronmagazine.com http://chefatlarge.in

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MAIL THE EDITOR AT editor@chefatlarge.in

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JASWINDER SINGH (delhi/ncr) wine & beverages editor

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MANISH BHALLA (London, UK) recipe curation

manish.bhalla@chefatlarge.in SANDEEP SRINIVASA (delhi/ncr) technology & infrastructure

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blessy.riyaz@chefatlarge.in VIJAY NAIR (Dubai) group events

SPECIAL PROJECTS

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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marketing & brand related enquiries

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parul pratap shirazi / parul.shirazi@chefatlarge.in

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product testing & coordination

amit joshi (north india)

amit.joshi@chefatlarge.in jimmy kuruvila (south india)

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4 | CALDRON MAGAZINE, APRIL 2015

find us on

We have such a wide range of food and flavors in this country that it is a constant point of wonder for me when I see folks heading out of the country on food tours. Most of us can barely recognize food from the north eastern states, won't know a Himachali dish if it walked up to us and tapped us on the shoulder, may not be aware of the wealth of flavors in food from Bihar, will most likely be completely ignorant of the staples of Haryana and Madhya Pradesh and so on. Okay, we aren't completely out at sea. Most of us will recognise the distinctive flavors of Goa, Kashmir, Punjab, Tamil Nadu, and perhaps even Kerala and Andhra Pradesh. Perhaps knowing our states should become a priority, yes? This issue takes us one step in that direction with an introduction to Garhwali cuisine, that I found to be a fascinating read. So many grains we city dwellers just don't use, in favor of wheat.

You may find, as I did, this issue to be a very satisfying read from end to end. It includes events, recipes, articles on health, including a brilliant one on diabetes, alcohol, the business of alcohol and much more.

The cover story this time is about how healthy eating begins at home; a concept we're all aware of, but may find it hard to put into practice what with the perceived comfort of eating soft, greasy foods that taste delicious, but in reality corrupt our insides with every meal. Small steps work very well towards achieving this elusive goal, as you'll find on reading the article.

We're soon going to be starting contests too, so stay tuned for a great deal of fun. See you in June!

Stay well.

Sid Khullar

editorial CALDRON MAGAZINE, APRIL 2015 | 5

BORN THIS MONTH

LIVING LEGEND

JAMIE OLIVER ■ BORN MAY 27TH, 1975

cuisine, and developed a relationship with his mentor Gennaro Contaldo.

Later in his career, Jamie employed Contaldo to help run his successful collection of high street restaurants, Jamie's Italian. Jamie then moved to The River Café, Fulham, as a sous chef.

TEXT AND IMAGE SOURCE: WIKIPEDIA.COM

It was there that he was noticed by the BBC in 1997 after making an unscripted appearance in a documentary about the restaurant, "Christmas at the River Cafe". In 1999 his BBC show The Naked Chef debuted, and his cookbook became a #1 bestseller in the UK. That same year, Oliver was invited to prepare lunch for then-Prime Minister Tony Blair at 10 Downing Street.

James Trevor "Jamie" Oliver, MBE (born 27 May 1975) is an English celebrity chef, restaurateur, and media personality known for his foodfocused television shows, cookbooks and more recently his global campaign for better food education.

Jamie Oliver was born and raised in the village of Clavering. His parents run a pub/restaurant, The Cricketers, where Oliver used to practise cooking in the kitchen. He was educated at Newport Free Grammar School.

Oliver left school at age sixteen with two GCSE qualifications in Art and Geology and went on to attend Westminster Catering College now Westminster Kingsway College. He then earned a City & Guilds National Vocational Qualification (NVQ) in home economics.

His first job was a pastry chef at Antonio Carluccio's Neal's Yard restaurant, where he first gained experience with preparing Italian

In June 2003, Oliver was awarded the MBE in the Queen's Birthday Honours. A proponent of fresh organic foods, Oliver was named the most influential person in the UK hospitality industry when he topped the inaugural Caterersearch.com 100 in May 2005. In 2012, Oliver was honored by Harvard School of Public Health with the Healthy Cup Award for his substantial achievements in working to end the childhood obesity epidemic. In 2013 Oliver was awarded an Honorary Fellowship by the Royal College of General Practitioners for his work in tackling childhood obesity by improving the nutritional value of school dinners. ■

published works Something for the Weekend The Naked Chef The Return of the Naked Chef Happy Days with the Naked Chef Jamie's Kitchen Jamie's Dinners Jamie's Italy Cook With Jamie: My Guide to Making You a Better Cook Jamie's Little Book of Big Treats Jamie at Home: Cook Your Way to the Good Life

6 | CALDRON MAGAZINE, APRIL 2015

Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours Jamie's Red Nose Recipes Jamie's America Jamie does... Spain, Italy, Sweden, Morocco, Greece, France Jamie's 30-Minute Meals Jamie's Great Britain Jamie's 15 Minute Meals Save With Jamie Jamie's Comfort Food

MAY 2015

CONTRIBUTORS

A hippy at heart, Jyotsana Baurai Bedi left her high paying management job to be a full-time mother and look after her two kids at home – a 2-year old daughter and a 29-year old husband! Leisure time for her means experimenting in the kitchen (which mostly end up in mini disasters), reading fiction and entertaining friends. A passionate writer, she enjoys sharing her thoughts with the virtual world on topics close to her heart, be it about her culture, her culinary heritage or her experiences at large.

With a PhD in Human Biomechanics and Alternative Medicine, Neeraj Mehta has been a part of the fitness industry for several years. As the Director and Technical Head of GFFI Fitness Academy, he believes that fitness comes with an active mind and a well balanced diet.

A competitive strength and physique athlete himself, he has realised from personal experience that we are what we eat and is committed to the science of exercise training and analytically sound nutritional planning.

Drawing up social media strategies is what Poorna Rajpal does for a living, but her life converges around food, travel and art. She believes she has a keen eye for design and give her a good book to bury her nose into, a decadent dessert to sink her teeth into and a large dog to nuzzle her face into and she can happily survive for weeks on end!

Poorna Banerjee is a writer, editor and blogger, and loves food, music, and gaming. When not working, she likes to travel, looking for new things to do, new food to eat, or new stuff to buy. However, she can be often found sitting in a corner, and reading a book.

As a market nutritionist at NestlÊ Middle East, Valerie Jean Pierre Gebara conducts nutritional assessments, develops nutritional communication, and works with a multidisciplinary team on product innovation and renovation. She notes that it is easy to emulate a healthy lifestyle by following some simple steps in daily life – like removing the salt shaker from the table to reduce sodium consumption or placing a bowl of fruits on the dining table instead of stocking packaged food, to enforce the habit of eating fresh produce. These changes go a long way in making our lives healthier, without us even realizing it.

CALDRON MAGAZINE, APRIL 2015 | 7

RESTAURANT REVIEW PARUL PRATAP SHIRAZI / DELHI

Have Hakka? Be Happy!

Chinese food makes Parul Pratap Shirazi not just happy, but very happy. And as much as she believes that the 'Hakka' we enjoy in India is nowhere close to the real thing, she loves it nevertheless!

HAPPY HAKKA, NEW DELHI

The classic Hakka Noodles are well done and full of flavor.

I

grew up watching American TV sitcoms on VHS and absorbed a few things very sublimely, into my own life. Take my love for fresh brewed coffee, which festers in a pot all day – I love that stuff even though a part of me reminds me that it will murder me from the inside!

My earnest search for bagels was satiated only in the year 2011 and then began my yearning for Chinese take-out in a white box with chopsticks on top.

That yearning was taken care of recently, sans the white take-out box, thanks to an all-new takeaway (because that’s what we call it in India) and delivery service called ‘Happy Hakka’.

8 | CALDRON MAGAZINE, APRIL 2015

HAPPY AS A CLAM AT HIGH TIDE To begin with, I love the name ‘Happy Hakka’. A start-up by a bunch of friends who felt that there was an inadequate supply of quality Chinese food that was both affordable and delivered to the doorstep, I suspect this QSR was birthed over a drinking session because that’s usually when all the good ideas happen!

As of now they have three outlets, serving Oriental and fusion

food (read: Chinese). However, seating is limited and the dining experience is quick and fast food-y.

This makes home delivery a better option, any day.

Within the à la carte menu, there is a selection of combos which makes sense for parties. Considering the ongoing IPL season, this would be a good time to call friends over and try Happy Hakka!

I suggest you start your Happy journey with the Tangy Tamarind Salad (INR 99/129, veg/chicken).

RESTAURANT REVIEW

HAPPY HAKKA, NEW DELHI

The Chicken and Mushroom Sui Mai were well formed, well cooked and delicious

“

I think ‘Happy Hakka’ has cracked the code for delivering Chinese food that holds its integrity, not the squidgy mush we all have been subjected to, and this I believe will be their win!

The vegetarian version was excellent, the crunchiness of the vegetables was actually retained, which is quite surprising giving the viable pricing!

For starters make it a mix of Crunchy Munchy Chicken Rolls (INR 229) and a selection of Dim Sum. I really liked the Spinach ‘n’ Corn Dim Sum (INR 129) and the Chicken ‘n’ Mushroom Sui Mai (INR 129). The rolls come in a junior size for almost half the price, which makes sense if it’s just

you and a friend enjoying a meal.

They reach fresh and relatively intact – I think Happy Hakka has cracked the code for delivering Chinese food that holds its integrity, not the squidgy mush we all have been subjected to, and this I believe will be their win!

There was one Dim Sum I was intrigued by but not enough to try. If you do, do get back to us about how it was – the Cheese and Peppers Pizza. Yes, they Dimsumed it!

COMFORT CHINESE FARE The mains were where when the comfort Chinese fare really kicked in and I say that with happiness.

It has the flavours most of us are used to and in the culinary chain, it has a bona fide place.

I loved the Chicken in Fiery Schezwan Sauce (INR 249). It had super fiery, soft chicken with a good balance of meat and veggies.

What more do you need?

Club that with a portion of Classic Hakka Noodles (INR 99/149, veg/ chicken) and if you want another side with rice, then try the Khao Suey Chicken with Rice (INR 239). Sure it’s a bit unusual, but comforting nonetheless.

Next time I order in, I am going to try either the Curry Noodles or the Ramen - given how much we all liked the meal we had we are confident these will be good as well! What we ordered was more than enough for 4 and made for a very pocket friendly total. Now isn’t that enough to be happy about?! ■

4/5

PRICE: INR 750++ (Meal for two)

ADDRESS: A-117, Lajpat Nagar Part 1, Delhi PHONES: +91 90155 58558

CALDRON MAGAZINE, APRIL 2015 | 9

RESTAURANT REVIEW PARUL PRATAP SHIRAZI / DELHI

C

lose your eyes and imagine a sanctuary of space. Add 5,000 logs of wood, hundreds of pine cones, as many books and sepia toned pictures on the wall and then wonder what's missing. I say, a fireplace, a bar and good food, so add all that and there you have it, Sakley's - The Mountain Café.

We have a smaller Sakley's - The Mountain Café in Gurgaon as compared to the one in Greater Kailash in New Delhi, which has received glowing reviews. The thought of visiting it was broached on Mother’s Day when I was in half a mind to lounge at home but my daughter had other plans and I had no option but to give in.

She chose Sakley’s solely on the basis of the Cola Float and the sanctuary I described above. Which

is why I always say, if you think you've cracked a menu, support it with environs that create stories, then you have a winner on your hands.

MOTHER’S DAY BRUNCH MADE MORE MEMORABLE Though Sakley's serves a Sunday Brunch every weekend, this one was made extra special for Mother's Day with a signature Truffle Cake placed on every table with ‘Mom’ mentioned on it. The menu had 4-6 dishes for every course with an impressive selection of cocktails and since all of that was unlimited, including beer, sangria

and cocktails, I suggest you pick the 'with-liquor' option for the brunch.

We walked into a packed house when the music was about to begin. The piped music seems handpicked and rather fine and then came the 'treat'. Served by gracious, practically old school club bearers we were given a run of the house specials as we scanned the menu, so we asked them to bring what they thought we would like.

We started with a stellar Duck Salad with Pickled Onions and Buttermilk Dressing; as much as I

Considering Sakley's started as a bakery in Nainital decades ago, it's good to see the legacy of bakery goodness is still alive and well. Parul Pratap Shirazi walked in curious, and walked out feeling satiated and relaxed but also with a longing for the mountains, where she is headed soon. Till then, she is glad to have Sakley's - The Mountain Cafe!

Coming A Long Way 10 | CALDRON MAGAZINE, APRIL 2015

RESTAURANT REVIEW

SAKLEY'S, NEW DELHI

Woody interiors add to the charm of the excellent food at Sakley's.

would have liked more duck in the salad, the portion itself was very generous. Seared pieces of duck smothered in a nest of Arugula, beets and purple lettuce and a lovely sweet-savoury dressing, it was the pomegranate seeds that really brought it all together. You know a salad is good when a child eats it!

PLAYING WITH TEXTURES Our starters included Garden Vegetable Croquettes, which despite being vegetarian had a brawny texture. Meat eaters aren't always big fans of smooth food, the crispy exterior added to the bite and since they sat on a slather of carrot puree, they were moist too, all at the same time.

Sadly, these were soon forgotten in favor of the super loaded thin crust Sherwood Salami Pizza with Chunks of Tender Chicken. We almost finished one between the two of us and that's the beauty of thin crust - you can eat more of it.

Do try the Spicy Chicken Wings, they are almost mandatory on a summery Sunday and perfect with beer. Sakley's serves them with a chunky peanut sauce that has de-

lightful Thai undertones and since they don't over-spice the wings, the meat works very well with the nutty spiciness. And they're on skewers so you keep your hands clean for the next round of cocktails!

If you have the appetite for more, great; if you don't, then slow down with a round of fresh Iced Teas and build one because you can't miss the French Toast or the Lamb Chops. The Cinnamon French Toast is an ode to the breakfast you missed for this brunch. It is four halves of hot, crispy, eggy, sweet, crunchy goodness, topped with honey, grilled fruit and a dollop of cream.

“

The Cinnamon French Toast is an ode to the breakfast you missed for this brunch. It is four halves of hot, crispy, eggy, sweet, crunchy goodness, topped with honey, grilled fruit and a dollop of cream.

The Lamb Chops are more of comfort food, a hearty main course with ample frills and the kid at the table loved them. For me, I wanted to keep the flavour of the French Toast while I waited for the dessert.

You can choose from Wild Berry Cheesecake and Chocolate Walnut Brownie; we chose just one and it was perfect. A massive, moist mound of chocolate and walnuts, a fudge center and cool respite of ice cream.

Some of this city's most successful restaurants have all their fronts covered when it comes to good food, engaging interiors, attentive staff and comforting warmth.

Sakley’s The Mountain Café falls in this league and I truly believe it is in for the long run. Thank God! ■

4/5

PRICE: INR 1500++ (non alcohol), INR 2200++ (alcohol)

ADDRESS: M 23, M Block Market,Greater Kailash I, New Delhi - 110 048 PHONES: 011 416 53732 CALDRON MAGAZINE, APRIL 2015 | 11

RESTAURANT REVIEW NATASHA ALI / BANGALORE

I

magine this – you are a businessman who needs to be away from home and country for long stretches.

You come from a land and a culture that is known for its unique food, its emphasis on simplicity of flavours and adherence to norms.

are sure to occur. Enter Davanam Sarovar Portico Suites in Madiwala to ease your culture shock.

This hotel has over 40% of its clientele from Japan, and makes quite the effort to cater to their needs and make them feel comfortable.

separate Japanese restaurant down the line. I sure hope that happens soon, because the Japanese establishment needs its own space, and taking in the smells of biryani and kebabs alongside this delicately balanced cuisine can put one a bit off kilter.

A Taste Of Japan In a town where Japanese cuisine equals high-end and expensive, I was pleasantly surprised by the affordable pricing at Fukusuke and the number of pages the menu (printed in both Japanese and English, by the way), boasted.

Now put yourself in a new country, especially one as chaotic as India, with its myriad colours and regional cuisines, and sensory overload and a bout of homesickness 12 | CALDRON MAGAZINE, APRIL 2015

To this end, there is a specialty Japanese menu, Fukusuke, which has been created in conjunction and consultation with the hotel’s Japanese guests.

While at present it is all part of the single multi-cuisine restaurant, Tangerine, the idea is to create a The interiors are comfortable, if conservative.

During my recent visit to sample the Fukusuke dinner menu, I will admit, I wasn’t quite sure what to expect. But learning the story and how the menu came to pass, and after eating the food, I think it is a commendable effort and I would recommend it to those looking to get a taste of Japanese cuisine that

The plating is pleasing, and yet practical for the diner.

goes beyond sushi and sashimi, and at a price that won’t break the bank.

WASABI PEAS WITH YOUR ICE CREAM, ANYONE? We started with soup – Miso, of course – a lovely, flavourful and light Miso Wakame Tofu (INR 250). Next up was a delicate and delectable cooked salad, Ohitashi style; boiled spinach with cubes of tofu in Dashi sauce (INR 200). I could not stop picking at this with my chopsticks – it was so light and flavourful!

The Tori Gyoza or chicken Gyoza, was well done, and the other starter was an interesting take on Goma Tofu, with the addition of large shrimp to the sesame tofu, which was presented with a mushroom and grated veggies salad. The platter of sushi was nice but didn’t leave a mark.

3/5

PRICE: INR 1500++ (meal for two)

ADDRESS: Fukusuke, Davanam Sarovar Portico Suites, 52, 100 Feet Road, Koramangala, Bangalore PHONES: 080 4965 3198

The main course comprised Tori No Teri Yaki (INR 450), aka chicken teriyaki served with sticky rice and Yasai Iteme, stir fried spinach and tofu and carrots. It was predictable but tasty.

TRYING SOMETHING ELSE Given the restaurant’s multi-cuisine status, we were also presented with some kebabs that were decent, but the surprise for me was the cold mezze – the trio of Tabouleh,

Baba Ghanoush and Hummus were really good, and I would recommend definitely ordering them, when you visit this establishment.

Dessert had an element of surprise – the chef created a Wasabi ice cream that was rather fun! He also served us a chocolate cake with vanilla ice cream, Torokeru choko keek (INR 230), which he spiced up with wasabi peas – I didn’t leave even one, let me tell ya!

The serving staff need a little work, in that they aren’t that knowledgeable about the cuisine they’re serving. We tried but a few of the dishes on the menu, but enough to get a sampling of what one can expect during a visit.

We were told that the restaurant aimed to serve the in-house Japanese guests a meal they would have prepared and enjoyed in their own homes – and we, the ‘locals’ have benefited from this, too! My dining companion had never come across Japanese food, unlike myself, who enjoyed her share of udon, sushi, miso, seaweed, green tea ice cream and more in California. He enjoyed the experience and the flavours, and it was fun to view the meal through his gaze rather than my own jaded one. ■

CALDRON MAGAZINE, APRIL 2015 | 13

RESTAURANT REVIEW

“

I would recommend Fukusuke to those looking to get a taste of Japanese cuisine that goes beyond sushi and sashimi, and at a price that won’t break the bank.

RESTAURANT REVIEW NATASHA ALI / BANGALORE

Happy At Fatty

D

espite all the good things I had heard about The Fatty Bao since it opened around a year ago, somehow I just never made it over until recently, when three of us met up for a girls’ lunch and to savour the new menu offerings. It was of course all new for me!

The Fatty Bao has its menu set up into small plates, salads and large plates, alongside desserts and cocktails. The small plates are a great way to try various items and make a meal of them, though of the new menu items, there were some spectacular large plates (read: Ramen) that shouldn’t be missed either.

A treasure trove of seafood!

With its eclectic decor, bright colours and overall fun vibe, whether you want a quiet date, a family lunch or a gathering of friends, the setting is suitable for all. If you’re Monkey Bar regulars, you will feel an air of familiarity (not just because Fatty is housed above Monkey Bar Indiranagar, but also because of the crockery and the way cocktails are served). There is a terrace/al fresco dining area that is also quite popular, though obviously we desisted, there as we were on a warm Saturday afternoon.

Scallops, Oh My! Our meal began with a few Dim Dum baskets, Spicy Pumpkin and Radish Har Gow (INR 210), Cur-

The Fatty Bao has been around for little less than a year in Bengaluru and as with other Manu Chandra offerings, has a faithful following and has become one of the places to hang out in the city. ried Chicken and Shrimp Har Gow (INR 270) and Lamb with Oyster Sauce Sheng Jian Bao (INR 240).

All nice enough, and there are plenty more options too.

We were served Chicken Katsu Open Bao (INR 260), which looked like a pair of soft shell tacos – cute and quite tasty too! A rather addictive Crispy Lotus Root (INR 195) was the perfect munchie on the table, which went well with our cocktails.

FATTY BAO, BANGALORE

We tried the Green Kimono – a blend of Absolut Pepper, Fresh Pineapple, Curry Leaves and Lemongrass; Made in China, which had Absolut Mandarin, Earl Grey Tea and Orange Marmalade (not enough Earl Grey for this addict!); Hello Moto, an Absolut Vanilla, Absolut Pepper, Fresh Melon and 14 | CALDRON MAGAZINE, APRIL 2015

FATTY BAO, BANGALORE

Speaking of favorites, the standouts amongst the small plates were the Stir Fried Pork Neck with Chilli Bean Sauce (INR 345) (pork neck – how can you go wrong?!) and Steamed Baby Scallops with Fujiko Butter (INR 465). This was presented with a delicate basket web over it that made it look like a work of art, and its taste certainly made us go ooh over it in a similar fashion!

RESTAURANT REVIEW

Cardamom concoction; and Life’s Peachy, with Absolut Mandarin, Gin, Peach, Lime & Martini Rosso (cocktails are INR 500 plus taxes).

This last was my favorite.

a host of wonderful flavors and the perfect juiciness, and the Ramen broth just kept the party going for us.

In terms of dessert (INR 210/each), we enjoyed Green Tea Chiffon Cake and Japanese Cheese Cake, both delicate and light morsels to round off a big meal. I am a major cheesecake buff, and Japanese cheesecake that I’ve eaten in Hong Kong and Singapore tends to be less rich and lighter than its American/European counterpart, and this one certainly followed that model.

The salad that came next, Yum Yai Seafood Salad (INR 295), is an absolute must order when you visit Fatty. It was a treasure trove of seafood including octopus, squid and shrimp and us three girls unabashedly fought for the morsels!

The one dessert that we didn’t care for was the Strawberry and Tofu Panna Cotta, which is a diabetic friendly dessert. While it looked bright and nice, the taste and textures left much to the desired – one of the table mentioned baby food, and I am afraid I cannot think of a better analogy.

asian treasures Both large plates from the new menu were just lovely – Nasik lemak with Ayam Bakar (INR 425) and Lamb Tsukune Ramen (INR 375), where the lamb was presented as skewered meatballs and had

Well, now that I am a Fatty Bao virgin no more, I can safely say I shall be going back often, especially to enjoy that seafood salad in the warmer months, and bury my nose in a steaming bowl of Ramen, in the cooler months! ■

The small plates are a great way to try various items and make a meal of them, though of the new menu items, there were some spectacular large plates (read: Ramen) that shouldn’t be missed either.

“

4/5 Brilliantly styled food that only encourages you to eat more!

PRICE: INR 2300++ (meal for two)

ADDRESS: 3rd floor off, 610, 12th A Main Rd, HAL 2nd Stage, Hal, Indiranagar, Bengaluru – 560008 PHONES: 080 4965 2983 CALDRON MAGAZINE, APRIL 2015 | 15

RESTAURANT REVIEW VINITA BHATIA / MUMBAI

Drink This Tonic... ... and try not to wince. After all, Tonic, the lounge bar at Auriga, offers you two simple options – love it or hate it – with enough reasons for both.

A

uriga has undergone quite a few transformations since it opened three years ago. It recently launched Tonic on its lower level and after our visit to this restobar, we could not make up our minds whether we liked it or hated it. So here is what we think worked for the newbie bar and what we think didn’t. Why don’t you draw your own conclusions?

WHAT WORKS ▶ The suspended birdcages and diamante studded leather upholstery are kitschy and what you would expect in a lounge bar waiting to be noticed. ▶ The asymmetrical metal grids synonymous with Auriga are still present and have been given a fresh coat of silver paint to make them dazzle more in the dim light. ▶ Smokers will be thankful for the al fresco area with a separate bar

16 | CALDRON MAGAZINE, APRIL 2015

and seating arrangement so that they won’t be made to feel like a third limb the next time they want to light up. Not that we recommend they do! ▶ If on a budget, you can choose from the Batlis, Baltis or Barnis options. No, these are not pickles.

The Batli is a bottle filled with 10 shots, the Barni is a jar of 4 sangria or cocktails that you can share amongst friends and the Baltis is a bucket of 5 beer pints that you can dole out to winners of beer games on your table. Now that’s innovative! ▶ The prices are inclusive of taxes, so you need not bring out the calculator while placing orders to figure out how much the taxes tote up to. What you see on the menu is what you are charged for. ▶ The drinks are interestingly presented. The whisky-based Spiritual Healing (INR 350) came in a mason jar with chunky apple pieces

that you could chomp on, while the Mad Scientist (INR 350) came in another long necked juice bottle that you could swig and swagger around with. During the summer, ladies can try the ironically named Jolly Good Fellow (INR 375), which is mild and refreshing, courtesy the fresh watermelon juice used within. ▶ Chef Ameya has steered clear of novelty in the food menu because he believes that innovation might grab attention initially, but comfort food will keep the regulars coming back. So, if you hate the guessing game that one has to indulge in while eating out, Tonic is the place for you. ▶ Vegetarians should try Tie Me Up (INR 350), which has deepfried threaded paneer cubes that are surprisingly not oily at all. You might even skip the chilly garlic sauce because the soft paneer and crunchy wonton threads just demand to be devoured.

RESTAURANT REVIEW

Scrumptious and well stuffed sliders make things even more fun! Pity though about the carelessly done platter we received.

The prices are inclusive of taxes, so you need not bring out the calculator while placing orders to figure out how much the taxes tote up to.

“

3/5

PRICE: INR 2000++ (Meal for two)

ADDRESS: Dr E Moses Marg, Worli, Mumbai 400052 PHONES: 022 4347 2505

WHAT DOESN’T WORK ▶ The cardboard menu, especially the one for beverages, with the faint words crowded together, is impossible to read in the dim light.

Your best bet is to have faith in the recommendations of the chef or your server and bite that bullet. ▶ In the trio of the Assorted Seafood Crostini (INR 450), the cream cheese daubed atop the smoked salmon was so salty that it completely obscured the mild flavour of the fish. Interestingly, Chef Ameya informed us that the tuna used for the other crostini was local Indian tuna braised in house to give a freshness you just can’t find in a can; however the zesty lemony dressing overpowered this fish’s flavour too. ▶ The pesto tossed chicken in the Assorted Chicken Crostini (INR 300) had so much olive oil, it tasted bitter. The smoked chicken thankfully saved the platter from a disastrous dismissal. ▶ We suspect the fish in the Soya Ginger Rawas (INR 400) had been

left out of the refrigerator longer than was advisable, because it had an off-taste, which even the partly sweet-partly tangy sauce could not mask. ▶ The polenta batter used to coat the chicken pieces in the Cracked And Crumbed (INR 375) was too thick and made the crust pasty.

Since the chef was aiming at comfort food, simple crumbed chicken tenders would have worked better instead. ▶ The cheddar in the Bacon Sliders (INR 450) was lumpy rather than the cheese being grated, melted or simply laid out as a sheet over the patty. That aside, the sliders were stone cold when they reached us, making it even more unpalatable.

The décor and the service at Tonic are fine as are the beverages. The food, however, needs a rehaul if Auriga is to break its three-year jinx and see the footfalls increase for its lounge bar and hopefully spill over to its restaurant on the first level. ■

CALDRON MAGAZINE, APRIL 2015 | 17

RESTAURANT REVIEW VINITA BHATIA / MUMBAI

El Dorado for Tex Mex Food Fans

F

our months since it opened, Asado’s founder, Trimaan Chandok, has learnt that running a restaurant in Mumbai means having to succumb to a gaggle of choosy diners and bureaucrats as well. The beef ban in Maharashtra compelled him to come up with a new menu, sans beef, and more vegetarian options.

Now Asado has as much of a Latin American feel as is possible to

Chilcano, a most unusual drink that tastes as good as it looks.

devise in an alien country – from hand painted murals of Colombian streets, portraits of Mexican ladies peeking at you, right down to carved Chilean cocktail glasses.

Interestingly, the show kitchen is soon going to be boarded up since the excessive heat from the lava stone grill kept cracking the glass panels.

That brings us to another unique characteristic of Asado. It is one of the very few restaurants in Mum-

Asado revamped its menu to cast out beef dishes, following the beef ban in Maharashtra, and include more vegetarian options. A little tweaking aside, the restaurant has stayed true to Tex Mex cuisine, which hogs the spotlight in the new menu. bai that uses lava stones to grill marinated produce. These stones can reach temperatures of up to 400°C to sear the external surface, while retaining the internal moisture and juiciness of the food.

SNEHAL SAKPAL

MANY TEX-MEX OPTIONS The new menu has retained older favourites like the Kaitifi Prawns, but since we wanted to test the newbies, we began with Habanero BBQ Chicken Wings (INR 350).

18 | CALDRON MAGAZINE, APRIL 2015

Talking about drinks, we tried the Chilcano (INR 450), an extremely spicy beer and rum drink served in a really large Roly Poly glass. It is not for the faint hearted because the spicy Thai chilli paste used in it can blow your socks off.

The hollowed out Tex Mex Loaded Potato Skin (INR 325) with asparagus stuffing and lathered with a cheesy sauce makes for a better sharing platter than a bowl of nachos (incidentally, Asado has the latter on its menu as well!)

The Green Mole Parmesan Chicken (INR 375) is part of the flautas section of the menu, basically stuffed tortillas that are rolled into a tight tube, making it easier, and less messier, to eat them. Since we suffer from butter-finger-itis anyway, this is the ideal Tex Mex preparation for us, and the stuffing of shredded chicken in a mildly spicy and extremely cheesy sauce makes it easier to choose this over other preparations.

LAVA STONE DELICACIES Having heard about the lava stone grill and seen it in action, we decided to try one of these creations.

Two fiery pieces of John Dory (INR 950) were served on lava stone plates with a warning that it would be hot. You would do well to pay

CHILCANO INGREDIENTS 1 tsp Thai chili paste 30 ml ginger juice 60 ml fresh lime juice

30 ml white rum Crushed ice, as required 1 beer pint

METHOD ■■ Mix chili paste, ginger and lime juice. Add rum.

■■ Layer crushed ice into a large Roly Poly glass.

■■ Add the prepared mixture over it.

■■ Open a beer bottle and up turn it into the ice and let it slowly seep into the drink. heed to this notice, because the sauces were sizzling several minutes after we were served. The fish had a perfectly charred crust, while the inside was extremely soft, yet perfectly cooked.

The Lamb Chops (INR 850) were first cooked in a sous vide machine and later grilled on lava stones.

Other than the part that there was not much meat on it, the unadorned chops had a lovely gamey flavour to it.

The new menu also offers you a chance to choose the sauce for your grilled food and the sides that you would prefer. Don’t miss out on the mash served alongside – it was not the pureed version you get in most places, but had hearty potato chunks, which indicates it was smashed with a heavy spoon as it should be. Also, may we recommend the beguiling spiced chocolate sauce, which alone is worth the trip to Asado?!

The grill section is definitely the belle of the new menu. However, for an establishment that proudly proclaims that it is the only Latin American restaurant, we found that Asado is more inclined towards Tex Mex fare, giving other cuisines from the region – like Peruvian or Colombian – a cold shoulder.

Now that it has started serving lunch, we hope that Asado starts including Chilean, Cuban and Ecuadorian dishes to its already vast menu. We are sure many, like us, would love to taste some of the conventional tastes associated with Latin American cuisine. ■

4/5

PRICE: INR 1111++ (meal for two)

ADDRESS: IA Project Road, Chhatrapati Shivaji International Airport, Andheri, Mumbai – 400 059 PHONES: 022 285 38888 CALDRON MAGAZINE, APRIL 2015 | 19

RESTAURANT REVIEW

More often than not, this dish – popular amongst barflies – has a sticky sweet sauce glazing fried chicken wings. The ones at Asado thankfully did not fall into that league and the thick sauce coating the chicken pieces had a smoky spiciness that made you reach out for several sips of your drink. Its tasty flavour also made you reach out for another chicken piece.

RESTAURANT REVIEW SACHI KUMAR / DUBAI

Let’s Get Cracking!

Strawberry Margarita (AED 30), a tangy and sweet beverage that was predictably refreshing and welcome in Dubai’s muggy summer.

My companion claimed that her alcoholic Peach Iced Tea (AED 30), was delicious albeit a bit on the stronger side.

TO HELL WITH WAIST WATCHING! We commenced our meal with the Jalapeno Poppers (AED 45) that were served with a tangy and spicy

If in the mood to have a fun night in town, you know that Claw BBQ is the right choice, when you see groups of high-spirited people spread throughout the restaurant.

That too on a Monday night!

This throng might have something to do with the garrulous ambience of the diner, which exemplifies everything that an American sports bar stands for – from colourful paraphernalia in the form of starand-stripes flag to fairy lights and 20 | CALDRON MAGAZINE, APRIL 2015

fishing nets enveloping the walls and ceiling. The interior was made livelier with quirky slogans and neon signs plastering the walls, an in-house Rodeo style mechanical bull and of course, the all-American jukebox in a corner.

This crab shack-meets-sportsbarmeets-bistro offers an attractive menu. Actually strike that; it has a vast menu of drinks that may lead you into a state of confusion on what to order. I ordered the Frozen

If intense conversation while dining is what you are seeking, then Claw BBQ is not the place for you. If you are however, in the mood for some footloose fun in an all-American style eatery, then look no further.

On our server’s suggestion, we decided to try what he said was the dish that had the whole of Dubai raving – the Buffalo Hot Wings (AED 65). Served alongside some celery and blue cheese dip, it didn’t seem particularly enticing, but we think the reason people dig these fried chicken wings is the succulence of the meat that is well complemented by the hot sauce it is tossed in.

Claw’s menu has the standard bar fare that you would find at most American beach fronts, comprising burgers, sandwiches, grills and of course, the seafood – lots and lots of seafood. As our eyes crossed the sea fare section, we decided to indulge in the signature Snow Crab Bucket (AED 240).

Now eating this is like a feat – from the act of the waitresses tying plastic bibs on to us, to explaining the use of various metal tools, to trying to use these implements to break through the shells of the crustaceans and get to the meat – it is an adventure! And the result is fresh and flavorsome white meat that truly tastes of the ocean – something that can only be tasted and cannot be truly described however hard you try.

Buoyed by this culinary thrill, I decided to shift gears to Chilli Lime

Chicken Sizzling Fajitas (AED 90), and wished I hadn’t. The flour tortillas were not warm, while the chicken had neither a hint of chilli nor lime on it and was flavorless.

The Baja Fish Tacos (AED 70), one of Claw’s specialty, shone in comparison. The two batter fried fish fillets were crisp on the outside but retained the moistness of the meat within and the seasoning did nothing to obscure its mild flavour.

If you are a spud-lover, like me, then you should try the Loaded Baked Potato (AED 28). It will reach your table, piping hot, deliciously cheesy and with an overload of sour cream and bacon – sure, it is greasy, but that is what treadmills were invented for, after all! For desserts (yes, we did manage to save some space for that too) we shared a Banana Burrito, where we struggled to cut through the tortilla, but thoroughly enjoyed the chocolate sauce combined with the fruity filling.

Service at Claw can be a little slow, but it does not get on your nerves, as long as the music from the jukebox suits your taste. You can also use the time to take in the views of the Burj Khalifa and Dubai fountains as well as the energetic vibe of the place. And if lacking the gumption to try the bucking mechanical bull there is a good chance you will get your bellyful of laughs from someone sporting enough to try to stay atop it! ■

The Loaded Baked Potato will reach your table, piping hot, deliciously cheesy and with an overload of sour cream and bacon – sure, it is greasy, but that is what treadmills were invented for, after all!

4/5

PRICE: AED 350 (meal for two)

ADDRESS: Souk al Bahar, Dubai, United Arab Emirates PHONES: 971­44322300

CALDRON MAGAZINE, APRIL 2015 | 21

RESTAURANT REVIEW

ranchero sauce. We wished the menu came with a disclaimer that these bite sized snacks were irresistible as we could not stop biting into them, even though every bite into the crispy and thin golden crust with hot cheese oozing into our mouths, instantly took us on a calorie-laden guilt trip.

“Running your own restaurant helps you learn things much faster than you can ever learn in any business school”

– CHEF VU DINH HUNG 22 | CALDRON MAGAZINE, APRIL 2015

CULINARY MAESTRO

BY VINITA BHATIA

The diminutive Vu Dinh Hung is exceedingly polite and bustling with energy. He walks in late for our interview and does not stop apologising an hour into the conversation! The bundle of energy that he is, it is hard to get him to settle down for a chat as he is busy picking up one ingredient, showing how the rice paper rolls should be lightly dipped in water, highlighting how cucumber should be sliced - all the while answering the questions Vinita Bhatia has for him.

He later explains this is how he manages to run his four restaurants in Saigon, because if he misses even a single beat, everything will collapse around his ears!

Vinita Bhatia (VB) You were born into an affluent family. Why did you then decide to become a chef instead of becoming a lawyer, professor or an entrepreneur?

Vu Dinh Hung (VDH): My grandparents were landowners in the first half of the 20th century when they were still in the north of Vietnam, where we are from.

But during the war, they had to move south, to Saigon. My childhood was probably very similar to that of some unlucky families in India who are not very well off.

weddings, young boys would be enlisted to chop or clean vegetables and the men would banter and the bonhomie was quite fun. As kids, we would happily participate, because it looked like a fun zone to be in.

In the post-war years, Vietnam's traditional structures changed and the country was reunified under a new regime. So, the rules of the old society were not relevant any longer. Many people left the country.

Those who stayed, worked at whatever they could.

You could see ex-professors driving pedicabs or cycle rickshaws and former lawyers opening restaurant in their homes. Due to this, it did not really matter and my family was actually very happy that things turned out this way for me.

VB: Was there any time in your life when you thought that cooking is not your kind of profession and you would rather do something else?

VDH: I was a senior chief purser for Vietnam Airlines for 16 years. But I gave this up in 2011. So it is in fact quite the contrary. I did not have any formal culinary training, but I knew basic cooking and had good organisational skills. And besides I learned quickly on the job. Running your own restaurant helps you learns things much faster than you can ever learn in any business school. I guess that is how I learnt the tricks of managing a kitchen successfully.

VB: How did you get into the food industry? Who inspired you to get into this industry?

VDH: Growing up, I would see that whenever there was any kind of an occasion in the village the men would always do the cooking and the women would come to help them. So, in Vietnam, it was not surprising to see a man cook. During family functions like

Growing up, I never realised that I have always been cooking as part of my own personal life. But, it was in 2000 that my friends and I decided to take the plunge and open our own restaurant in Saigon with a proper theme and dĂŠcor. That was how the Temple Club came into being.

VB: A chef or an entrepreneur – which role do you like most?

VDH: I think the best part of both roles is the daily team effort, of replicating the family atmosphere and the appreciation of the guests and friends when they CALDRON MAGAZINE, APRIL 2015 | 23

CULINARY MAESTRO CHEF VU DINH HUNG experience the food. The challenges would be that it is a lot of work, long hours and not always in the most relaxed atmosphere. But I like the adrenaline.

VB: Vietnamese and Mediterranean cuisines do not have a lot in common. So why did you think of blending the flavours of the two to come up with your own fusion cuisine at the Temple Club?

VDH: Indeed, at first look they do not seem similar at all; however they both share this informality and social gathering sense around meals. They are both fresh, uncomplicated, light and are very communal styles of cuisine.

VB: Till a while ago, Vietnamese cuisine was looked at as a wholesome poor man’s meal. Now it has become fashionable to enjoy Vietnamese food. What do you think is the reason behind this change in perception?

VDH: That is a very unfortunate perception. Vietnamese is a simple cuisine, but for half a century now rather fancy Vietnamese restaurants have been opening up in Paris and the US besides simple eateries that focus on Pho or Bahn Mi. The reason Vietnamese food has become more popular is because the country has opened up. People have travelled to our country and international channels and chefs have taken interest in it, promoting it and educating people about it. I also think that it has benefited from this global trend of looking east and exploring PanAsian cuisines.

24 | CALDRON MAGAZINE, APRIL 2015

VIETNAMESE IS A SIMPLE CUISINE, BUT FOR HALF A CENTURY NOW RATHER FANCY VIETNAMESE RESTAURANTS HAVE BEEN OPENING UP IN PARIS AND THE US BESIDES SIMPLE EATERIES THAT FOCUS ON PHO OR BAHN MI.

Vietnamese cuisine has always been cosmopolitan in its ways compared to other cuisines, as it has benefitted from so many external influences: Chinese, Indian, Cambodian, Malay, French and even, more recently, American. I like to reflect that in my food.

VB: Today, you are a partner in four restaurants in Saigon - two Vietnamese, one Lebanese and a Wonton bar. Can you give details about each of these restaurants?

VDH: Temple Club is modeled on an idealized old Indo-Chinese club with cosmopolitan Saigon style cuisine. SH Garden is a

CULINARY MAESTRO CHEF VU DINH HUNG

Viet countryside experience on a rooftop terrace in the very center of Saigon, surrounded by greenery and lemongrass. It is an open air restaurant that serves countryside food.

Warda is a Middle East lounge where we serve mezzes and shisha.

This was initiated as my partners travelled often to that region for work and there was nothing like that in Saigon. Also one of my partners can trace his lineage to Armenia. The response was actually rather encouraging with the restaurant catering today mostly to a crowd of locals.

VB: How would you describe your recent visit to India?

VDH: It was marvellous. I have visited India before, including Mumbai once. But this was the first time I was doing a pop-up Vietnamese food festival at Shiro Mumbai. And I was amazed by the superb response from the guests to the festival. I was proud to introduce the food from my country and thrilled that people appreciated it so much.

We also went to some simple Mughlai and Indian-Chinese restaurants in Bangalore where the

food was very simple but delicious.

It reminded me of Saigon. There was another very nice restaurant called Pali Bhavan in Mumbai that I visited, which was a marvel. I never had so many subtle flavors in one meal!

VB: When you think of India, what image crops up in front of your mind immediately?

VDH: Bollywood movies! They are extremely popular in Vietnam.

I remember my mother watching Hindi movies all the time, especially the dance numbers. ■

5 RESTAURANTS IN SAIGON RECOMMENDED BY CHEF VU DINH HUNG ■■ Square One at the Park Hyatt is a great modern Vietnamese eatery with a beautiful décor.

■■ The Dining Room offers great nouvelle Vietnamese cuisine. The food is obviously delicious but what really captures the attention is the grand presentation!

■■ Pho Pasteur is my all-time favourite. It is so famous that it also has a branch in Boston!

■■ Hoa Thuc has a good selection of traditional Vietnamese dishes. But it has gone ahead and given a twist to some of the classical ones to remain contemporary and relevant.

CALDRON MAGAZINE, APRIL 2015 | 25

HEALTHY BEGINS A

26 | CALDRON MAGAZINE, APRIL 2015

Y EATING AT HOME

CALDRON MAGAZINE, APRIL 2015 | 27

COVER STORY

HEALTHY EATING

by VINITA BHATIA

Childhood is the best time when you can inculcate healthy eating habits in your children. Kids tend to develop an affinity towards foods that are available often in their surroundings, so if you envelop them with junk food, you have only yourself to blame if they turn obese or have any lifestyle diseases in the long run.

Breakfast is an important part of the day and must not be skipped.

S

ummer vacations are on. The schools are closed. The kids are home and the constant refrain that parents have to put up with is “I am bored�. The hot days are often spent watching endless hours of TV or playing games on consoles and chomping on chips or other packaged food. In fact, parents often stock up on canned juices and ready made food so that the kids can help themselves to it, because it saves them the hassle.

Instead, why not use this time to get your children to learn the concept of eating right? They might be too young to appreciate why they need to eat healthy, but you can make it part of their lifestyle from a very

28 | CALDRON MAGAZINE, APRIL 2015

HEALTHY EATING

REMEMBER HOW YOUR MOTHER NEVER LET YOU LEAVE THE HOUSE WITHOUT EATING BREAKFAST? WHY START NOW?

young age and before long it will be a habit that will be hard to shake off. It might take a little effort, and a lot of patience, from your side, but the results will definitely be worth it.

Never Skip Breakfast Remember how your mother never let you leave the house without eating breakfast? So why have we reached a stage where we gulp down a mug of coffee or a glass or milk and rush out the door? We have even managed to pass on this habit to our kids, giving them just a couple of biscuits and a glass of canned juice to assuage our guilt of not providing a proper breakfast.

COVER STORY

So maybe you are hard-pressed for time and cannot prepare a full fledged brekkie. But why does that stop you from biting into fresh fruits rather than pre-packed fruit juice? It has less sugar and more fiber, after all? And you can also prepare omelets with water instead of oil. They are fluffier and taste awesome.

Always Carry Some Snacks All of us, kids and adults alike, have been hit by hunger pangs some time during the day and we reach for either chips, biscuits, muffins or savouries to satiate ourselves. And the next time we step on the weighing scales, the ghost

Mid-meal snacks can be healthy and delicious.

CALDRON MAGAZINE, APRIL 2015 | 29

COVER STORY

HEALTHY EATING TIPS THAT WORK

■■ Remove the salt shaker from the breakfast table. It’s less likely to be used if it’s not there.

■■ Steam vegetables rather than sautéing them in oil.

■■ Sprinkle some basil or thyme on a sandwich. It adds a yummy flavour, and helps cut down on salt.

■■ Bite into fresh fruits rather than dried fruits. Dried fruits are higher in sugar.

■■ Chop carrots and cucumbers as a light snack for kids, instead of salted crackers.

■■ Reduce the amount of oil and salt in salads; add balsamic vinegar or lemon with various herbs to taste.

■■ When shopping, check the salt, sugar and fat content on the food label, and avoid products that have them in large amounts.

Courtesy: Valerie Jean Pierre Gebara, Market Nutritionist, Nestlé Middle East

images of those delicacies start dancing right in front of our eyes.

It is a better idea to have a small box of nuts in the bag instead. Just ensure that you carry unsalted raw nuts that are rich in good fats and lower in salt. Then you can also make some popcorn at home, flavoured with chilli or paprika, instead of butter!

Packing A Punch, Err, Lunch Packing a kid’s lunch box can be quite perplexing.

They crave variety and novelty. There are various options you can come up with, if you put your thinking cap on, albeit not when you are in a rush. For instance, why don’t you bake or boil some potatoes and toss it with different spices and give it to them instead of fries. It will contain less oil and still have great flavour.

Stick to schedules Kids crave predictability and routine. Try and adhere to a timetable for mealtimes, even on holidays. This will help in building up their appetite and they will learn to respond to their bodies’ signals when hungry.

Many a time, parents try to control when their chil-

dren should and should not eat and interfere with a child’s intrinsic body clock. Setting a schedule helps sort out these issues. practice what you preach Children are like monkeys, they do what they see.

If you extol the virtues of bitter gourd and refuse to touch the vegetable on your plate, don’t expect to the see your child finish that vegetable anytime soon at the dinner table. That does not mean you have to eat everything in sight. But ensure that your daily diet has a balance of fruits, vegetables, meat, dairy products, cereals, pulses, etc, and that you are eating as much as you are exhorting your little one to have.

No two kids are alike, so do not fall into the parent trap of pitting one child against the other. Children have their individual taste buds, which keep developing over time. Someone who hates broccoli might begin devouring them, while another who loves potatoes might suddenly dislike the sight of the spuds.

Give them the space to figure out their palates, and let them enjoy junk food once in a while. Ultimately, there is always room for a little indulgence in life. ■

With the right accompaniments, blanched vegetables can be quite delicious!

30 | CALDRON MAGAZINE, APRIL 2015

CALDRON MAGAZINE, APRIL 2015 | 31

A Small Change Can Make A Big Difference

32 | CALDRON MAGAZINE, APRIL 2015

Every dish that a mother prepares is an expression of her love towards family and friends. She adds fresh and wholesome ingredients to various dishes, along with a generous helping of love, care, and warmth to create tasty dishes that they can savour daily. This is how, every single day, she converts a house into a home.

But increasingly, there are times when unsuspectingly women and households use salt, sugar and oil that can increase their loved ones’ risk of diseases. Nestlé Middle East shares some recipes that use natural ingredients to create healthier dishes to improve your family’s wellbeing. Best of all, no one can tell the difference in taste.

CALDRON MAGAZINE, APRIL 2015 | 33

COVER STORY

HEALTHY EATING / RECIPES

TEX MEX CHILLI PASTA

Kidney beans and vegetables fire up some crunchiness to this cheesy pasta, which is a perfect meal in a pot. Use your imagination and toss in the meat and vegetable of your choice week after week and watch your family never tire of it.

INGREDIENTS 15ml vegetable oil 600g chicken mince 1 large onion, chopped 2 medium red bell peppers, chopped 1 stalk celery, finely chopped 6-5 garlic cloves, finely chopped 40g tomato paste 2 tbsp chilli powder 1 tsp unsweetened cocoa powder

2 tsp cumin powder 1 tsp cinnamon powder 3 cups hot water 2 cubes Maggi chicken stock 400g tomatoes, crushed with juice 400g red kidney beans, boiled, coarsely crushed 400g penne pasta 100g yellow cheddar cheese, grated Basil leaves, for garnish

METHOD 1. Preheat the oven to 175°C. 2. In a saucepan, heat vegetable oil and sauté the meat until cooked.

3. Sauté onions, bell peppers and celery until onions are soft.

4. Add garlic, tomato paste, chilli powder, cocoa powder, cumin and cinnamon, and sauté for another 3-2 minutes.

5. Add hot water, chicken stock and tomatoes and cook on medium to low heat for 20 minutes, stirring occasionally.

SERVES: 9

TIME: 1 HOUR 10 MINUTES

34 | CALDRON MAGAZINE, APRIL 2015

6. Add kidney beans and remove from heat.

Transfer to an oven-safe casserole dish.

7. Place uncooked penne pasta in dish. Add the chilli and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.

8. Sprinkle cheddar cheese on top, cover with aluminium foil and bake in the preheated oven for 45-40 minutes or until pasta is cooked and the cheese is evenly melted on the top.

9. Place basil leaves before serving.

TIP: To add a twist to your child's dish, use whole wheat tortilla instead of penne pasta. Using 8 tortillas, place them on top of each other with sauce in between and make lasagna.

CALDRON MAGAZINE, APRIL 2015 | 35

COVER STORY

HEALTHY EATING / RECIPES

BEEF ROULADE WITH RAISINS, PINE NUTS AND TOMATO SAUCE Roulade can be cooked in many ways, but baking is probably the healthiest. You can alter the consistency of the sauce to either mop it with a piece of bread or eat it as it is.

INGREDIENTS 1.2kg beef tenderloin 30g pine nuts 30g raisins 2 garlic cloves, crushed 1 tbsp fresh parsley 1 tbsp olive oil

FOR GARNISHING 3 lettuce leaves 1 tbsp olive oil 10 gm pine nuts 10 gm raisins 1 tbs garlic clove, crushed

FOR TOMATO SAUCE 10 small ripe tomatoes, peeled, seeded and diced 1 garlic clove, crushed 2 cubes Maggi chicken stock

FOR DECORATION A pinch of fresh parsley 1 bunch fresh dill 12 pcs of chives

METHOD 1. Pound the slices of tenderloin flat on a sheet minutes till brown on all sides. of plastic wrap. Toast the pine nuts over mod- 6. When half-cooked, add the tomato sauce and erate heat. cook for another 5 minutes.

2. Lay a few pine nuts and raisins on each piece 7. Boil water and blanch lettuce leaves in it for 2 minutes and then dip in ice cold water. Sauté of meat, along with chopped garlic and parsley. with olive oil on high heat with the pine nuts, 3. Form a roulade and fasten with a skewer. raisins and garlic.

4. For the tomato sauce, boil the tomatoes with 8. Make a bed of the lettuce and pour the sauce the garlic and chicken stock. Cook for a good over it. Place the roulade over it. Garnish with fresh parsley, dill and chives. Serve with some 10 minutes.

5. Preheat oven to 180°C. Brush the roulade with chopped vegetables sautéed in butter. olive oil and bake in the preheated oven for 5

SERVES: 7

TIME: 45 MINUTES

36 | CALDRON MAGAZINE, APRIL 2015

TIP: Use minced chicken breast instead of minced beef for a leaner option for your kids.

CALDRON MAGAZINE, APRIL 2015 | 37

COVER STORY

HEALTHY EATING / RECIPES

GOLDEN BAKED RAVIOLI

Change can be a good thing, especially when that change is a harbinger of healthy tidings. After all, baked ravioli are so much more preferable to the deep fried versions, don’t you think?

INGREDIENTS 65ml hot water 2 cubes Maggi chicken stock 15gm flat leaf parsley, finely chopped 100gm mozzarella cheese, grated 1 medium egg, well beaten 65g fresh bread crumbs

FOR FRESH PASTA DOUGH 180gm all-purpose flour, plus more for dusting 1 tbsp olive oil FOR RAVIOLI FILLING 5gm vegetable oil 200g chicken mince 1 medium onion, finely chopped 125g white mushrooms, chopped

METHOD 1. To prepare ravioli pasta, in a mixing bowl, pour flour and stir in the eggs and olive oil.

Knead until smooth and stretchy. Place the dough in a plastic bag. Chill in the fridge for 30 minutes.

2. To prepare the filling, heat vegetable oil in a medium frying pan.

3. Add the chicken and sauté until half cooked.

Add onions, mushrooms and sauté for 5 minutes. Add hot water, chicken stock, parsley and cook until most of the liquid is absorbed. Remove from heat and allow to cool slightly, then mix with the mozzarella and set aside.

4. To assemble raviolis, divide fresh pasta dough into 2 equal pieces. Use a pasta roller or a rolling pin on a well-floured surface and flatten each piece of dough to 2-1mm thick-

SERVES: 8

TIME: 30 MINUTES

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5.

6.

7.

8.

9.

10.

11.

ness.

Cut flat dough into circular pieces with a cookie cutter.

Place ½ tbsp of the filling in the centre of the cut dough.

Brush the edge with beaten egg, place another square piece of dough on top and using a fork, press on the edge to seal the ravioli. Repeat the same with the remaining filling and dough.

Preheat the oven to 190°C. Lightly coat the raviolis with the remaining egg mixture and dust with bread crumbs.

Place raviolis on a greased cookie sheet and bake in an oven for 20-15 minutes until the top and bottom are light golden brown.

Remove and serve immediately with your favourite dipping sauce.

TIP: Serve this dish with a fresh vegetable dip like homemade guacamole or fresh tomato salsa for your kids to enjoy.

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COVER STORY

HEALTHY EATING / RECIPES

GRILLED FISH WITH SAUCE VIERGE

Fish is healthy, we all know it. And grilling it helps lock in its nutrition and increase its health quotient further. Surely, you do not need any other incentive to make this dish a regular on your weekly meal menu?

INGREDIENTS 1.7 kg fish fillets 6 medium tomatoes, peeled, seeded and cut into cubes 3 red bell peppers Pinch of chives, chopped Pinch of fresh basil, chopped

3 tbsp olive oil 150 ml lemon juice Pinch of ground black pepper 2 cubes Maggi chicken stock, dissolved in 50ml boiling water

METHOD 1. Wash the fish fillets and dry gently. Place 4. Pat dry the fish, then brush with the remainthem in a bowl, sprinkle with coarse salt and ing 1 tbs of olive oil and place in a heated non-stick pan. Cook the fillets, skin side up, refrigerate for 24 hours.

2. Preheat oven at 200째C. until nicely coloured.

3. Wrap the red bell peppers in aluminium foil 5. In a serving plate, spoon out the vegetables and bake in preheated oven for 20 minutes. and place the fish fillets over it. Daub a little Let it cool, then dice the bell peppers, mix Dijon mustard to add colour on the plate, if you wish. them with tomatoes, herbs, 2 tbsp of olive oil and lemon juice in a small saucepan.

Season with black pepper and chicken stock, and simmer warm over low heat.

SERVES: 12

TIME: 30 MINUTES

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TIP: You can also cut the fillets into smaller pieces and offer them as fish nuggets to your kids.

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COVER STORY

HEALTHY EATING / RECIPES

ONE POT MACARONI

Kids love macaroni. Now it is up to you whether you want to oomph up this dish with chicken, seafood, vegetables or plain ole cheese! After all, your kitchen, your rules!

INGREDIENTS 15ml vegetable oil 500gm minced chicken 1 medium onion, finely chopped 3-2 garlic cloves, finely chopped 20gm tomato paste 6-5 medium tomatoes, chopped

1 tsp cinnamon powder 1 tsp dried basil 1 tsp dried oregano 750ml chicken stock (or 2 cubes Maggi chicken stock dissolved in 750ml hot water) 400gm macaroni pasta

METHOD 1. In a large pot, heat the vegetable oil, and 4. Add chicken stock (or dissolved Maggi sautĂŠ minced meat and onions, until onions chicken stock cubes) and macaroni to the become soft. pot and simmer, covered for 20 minutes or 2. Add garlic and tomato paste, and cook for until pasta is cooked. an additional 2 minutes.

5. Stir once and dish out in large ramekins.

3. Add tomatoes, cinnamon, basil and oregano to the pot and simmer for 10 minutes.

SERVES: 6

TIME: 40 MINUTES

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TIP: Give processed cheese a skip and instead, garnish with fresh herbs of your choice.

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COVER STORY

HEALTHY EATING / RECIPES

SMOKED EGGPLANT MEATBALLS IN TOMATO SAUCE Getting kids to eat eggplant is tough. Try camouflaging it with meatballs and watch them gobble it happily.

INGREDIENTS FOR MEATBALLS 1 medium eggplant 500ml water 500g minced beef 150g breadcrumbs 2 medium onions, finely chopped 6 garlic cloves, finely chopped 2 tsp dried oregano 1 tsp ground black pepper 1 tsp chilli flakes 250 ml chicken stock (1 cube Maggi chicken

stock dissolved in 60ml hot water) 60ml hot water FOR SAUCE 1 tbsp olive oil 1 small onion, finely chopped 4 cloves of garlic, finely chopped 800 gm tomatoes, crushed 125ml hot water 250 ml chicken stock 1 tsp dried oregano

METHOD to 20 minutes until cooked, and top part is 1. Grill the whole eggplant on an open fire until its skin is nearly burnt and flesh is soft. golden brown. Remove and allow to cool for 10 minutes.

2. Set aside to cool, then peel skin and cut into 7. Meanwhile, sauté the onions and garlic in 5cm cubes. olive oil for 2 minutes. Add crushed toma3. Bring 500ml water to boil and add the eggplant pieces and cook for 3-4 min. This will toes, ½ cup water and the remaining chicken draw out all the bitter juices. stock, oregano and simmer for about 15 to 4. In a mixing bowl, combine eggplant with 20 minutes.

8. Place half the sauce in an ovenproof casmince, onion, garlic, bread crumbs, oregaserole dish, place the slightly cooled meatno, black pepper and chilli flakes.

5. Take the chicken stock and stir in the beef balls over the sauce and pour the remaining sauce over it. and eggplant mixture and mix well. Form the mixture into golf ball-sized portions and 9. Bake in preheated oven at 175°C for 15-10 place in a large shallow pan, about 2 cm minutes or until sauce starts bubbling. Serve apart. with white rice or flatbread.

6. Preheat the oven to 180°C, and bake for 15

SERVES: 6

TIME: 45 MINUTES

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TIP: Rather than using canned tomato puree, which is loaded with preservatives and sodium, make your own crushed tomatoes at home for a healthier low-salt option.

CALDRON MAGAZINE, APRIL 2015 | 45

COVER STORY

HEALTHY EATING / RECIPES

BAKED KOFTA STEW WITH POTATO CRUST

At first glance, this dish looks like a rustic cottage pie. Well, it does share some similarities. It is a wholesome dish, for instance, and a complete meal in itself. You can also use any vegetable in the stew that your family usually shies away from and they would not be any the wiser!

INGREDIENTS FOR KOFTA 1 large potato, boiled and mashed 1 carrot, grated 1 small beetroot, grated 100 gm green peas, boiled and coarsely crushed 1 green chilly, finely chopped 1-inch ginger, finely chopped 1 tsp coriander leaves, finely chopped Salt and pepper, to taste

FOR STEW 1 tsp vegetable oil 1 large onion, finely chopped 40g tomato paste 5-4 garlic cloves, crushed 1 large tomato, diced 1 large carrot, cubed 500ml hot water 500 ml vegetable stock (2 cubes Maggi stock) 1 medium potato, peeled & grated

METHOD 6. Pour tomato sauce in an ovenproof casserole dish or Dutch oven.

7. Add koftas over the top.

8. Spoon grated potatoes over the top and bake in a preheated oven for 45 minutes or FOR STEW 2. In a saucepan, heat vegetable oil and fry the until the potato crust is golden on top. Serve koftas until golden brown and almost fully with rice or bread. cooked. Remove from pan and set aside.

3. In the same pan, fry onions for 4-5 minutes or until golden. Add tomato paste and sautĂŠ for another 2-3 minutes.

4. Add tomatoes, stock (or chicken cubes mixed with 60 ml water), carrots, garlic, cover and simmer for 15-20 minutes on medium to low heat.

5. Preheat the oven to 180°C. FOR KOFTAS 1. Mix all the vegetables and seasoning and roll into small balls.

SERVES: 6

TIME: 90 MINUTES

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TIP: Alternatively, you can offer your kids this dish with a fresh salad for added vitamins and minerals.

CALDRON MAGAZINE, APRIL 2015 | 47

COVER STORY

HEALTHY EATING / RECIPES

SAFFRON PRAWNS WITH BARLEY

During the hot summers, barley risotto is the perfect midday meal. Toss in some prawns and there is no way your family can resist it!

INGREDIENTS 300 gm white barley 600 gm tiger prawns, shelled and deveined 150 gm broad beans 2 cubes Maggi chicken stock, mixed in 1 ltr water hot water 1 tbsp olive oil 1 large onion, chopped

2 tbsp white vinegar 1 tbsp saffron filaments 1 tbsp fresh parsley, finely chopped 1 tbsp chives, finely chopped 2 tbsp Parmesan cheese, grated Pinch of ground black pepper

METHOD 1. Bring a large pan of water to boil. Add the barley to the hot water for 5 minutes, then drain and spread on a tray. Cover and set aside until ready to cook, or chill if you are several hours ahead of serving.

2. Dip the prawns in boiling water for a maximum of 30 seconds, and then refresh in cold water and set aside.

3. Dip the baby broad beans in boiling water for 2 to 3 minutes, then drain and slip the beans out of their skins.

4. Heat the olive oil in a large pan and sautĂŠ the onion for 3 minutes until softened.

5. Stir in the barley. Cook for about 2 minutes, stirring frequently. Add the white vinegar and reduce heat.

6. Add the chicken stock and stir until absorbed. Then add the broad beans and stir gently.

7. Once this stock is absorbed, check the barley grains. If they are still a little chalky, add 1 cup of water. This stage only takes 10 minutes.

8. To prepare saffron water, mix the saffron strands with 3 to 4 tbs boiling water and cool.

9. When the barley is creamy, stir in the saffron water, followed by the herbs and Parmesan cheese.

10. Divide the barley between warmed bowls.

Arrange the prawns on top and scatter with Parmesan shavings and ground black pepper. Serve immediately.

RECIPES COURTESY SERVES: 5

TIME: 45 MINUTES

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NESTLÉ MIDDLE EAST

TIP: Seasoning the vegetables with thyme, rosemary and bay leaves will give them the perfect flavour - no need to add more salt.

CALDRON MAGAZINE, APRIL 2015 | 49

INDIAN FLAVORS

JYOTSANA BAURAI BEDI

Garhwali Cuisine How many stars can you count when you look up at the sky from your city homes late in the night? 6? 7? 10? I could count 100s when lying on a charpoi in my village home up in the hills of Pauri Garhwal. Waking up to the smell of wood burning in our mitti ka chulha (earthen stove), the simple dal-chawal tasted so much different and tastier than when I ate it in Delhi.

Was the clean air and fresh water of Garhwal’s hills infusing it with some magic? Or was I just being lyrical, in the midst of towering mountains or majestic trees?

A

recent discussion about native cuisines got me thinking about my Garhwali origins and out of curiosity I decided to research it online. Predictably, the little I came across about the cuisine online read too mechanical to hold my interest, so I turned to another trusted source – my parents. They were more than delighted to see their daughter finally become interested in her culinary heritage; especially my father who has spent a larger part of his youth in Garhwali villages.

Garhwal owes its popularity because it features the ‘Chaar-dhaam’ of the sacred Hindu pilgrimage and hence is known as ‘Devbhoomi’ or God’s Land.

The food of the region is simple and earthy in presentation, but heavenly in taste.

Given the harsh and hilly terrain, Garhwalis love their meat and it occupies a place of pride in any menu.

During a village temple’s inauguration, all locals are invited, even if they stay outside the state or the

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country, and more often than not, they make it a point to pay a visit.

At the poojan, a goat is sacrificed in honour of the goddess and the raw uncooked meat is distributed to all the families as prasad. The head of the goat, considered to be the most important part of the body, is given to the Brahmin’s family as a mark of respect.

A FEAST FIT FOR the GODS Food is so deeply ingrained in Garhwali culture that even some traditional songs are themed around it.

Take for instance the famous song, “Bedu paako baara maasa”, which is about a berry that grows throughout the year.

While cooking, the women often hum songs because they believe it purifies the air in the kitchen and infuses positivity in the food. That could be another reason why such simply prepared food tastes so exquisite!

GARHWAL

INDIAN FLAVORS

GAUTAM MEHRISHI

A delicious albeit watery version of dal, Chainsu is eaten with boiled rice.

MANDUWE/CHOON/KWADE KI ROTI Few Garhwalis can resist the thick, dark brown coloured rotis made from Manduwa (buckwheat or millet grain), which they eat with big helpings of homemade ghee. The other flatbread that is widely eaten in the Garhwal-Kumaon hills is the Gehat Parantha which is best enjoyed with Kulath Daal.

To make this parantha, the daal is soaked overnight, pressure-cooked, mashed and stuffed in kneaded wheat flour with lot of garlic, green chillis, salt and cooked, rolled into flat bread over a hot griddle or tava. The residual water in which the daal is soaked was used to cook other gravies, since it was said to cure kidney and liver ailments. This parantha was a Sunday breakfast staple in my home and was often prepared whenever we had guests over.

CHAINSU A delicious albeit watery version of dal, Chainsu was another staple that was eaten with Bhaat (boiled rice). Homemakers would dry roast urad daal, then coarsely grind it and cook it with ghee, tomatoginger-garlic paste and temper it with Jakhya. The last is a whole spice used for tempering every daal, gravy or vegetable in Garhwali cuisine.

MOOLI KI THINCHODI This dish derives its name from the method of its preparation. Pahari mooli (mountain radish) and potatoes are pounded (not cut) with the help of a small pestle called sil-batta. These are then cooked in mustard oil in a kadhai with Jakhya and tomato paste, resulting in an extremely delicious and tangy gravy that is eaten with roti or rice.

In a similar fashion, is Aloo Ki Thinchodi, made with baby potato, where the skin is just scrubbed but not peeled. As a child, I used to find the sight of my petite mom thrashing the veggies on her heavy sil-batta very amusing. And the fact that she had the pestle out meant that she would make her famous chutneys! The whole kitchen would ignite with the aromas of fresh coriander and mint beaten to pulp.

BICCHU BOOTI SAAG This is a wild bushy grass with thorny leaves that is nutritious, but also causes severe itching, if it comes into contact with any exposed part of the body. I can say this from personal experience when I once fell atop this bush while playing in my village as a child.

My mother had to apply mustard oil all over me for days to soothe the itching!

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INDIAN FLAVORS Coming back to the dish, only the tender leaves of this plant are picked for making the vegetable and it is tempered with Jakhya in mustard oil. Garhwalis always cook their greens, especially leafy veggies, in lohe ki kadhai (iron woks) as they believe the iron gets transferred to the dish making it further nutritious.

CHHOLYAAN ROTA This dish is often eaten for breakfast or as a snack and has a pancake-like consistency. The batter is made of wheat flour with sugar or jaggery and fennel, which is then poured on a hot griddle and cooked on both sides till golden brown. My mother often packed it for my school tiffin and my friends would polish it off well before lunch break. Even now, whenever I meet

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GARHWAL old friends, they gush about the Chholyaan Rota!

BHATT KI CHUTNEY Bhatt is like a small black soybean, and the spicy chutney made from it is a perfect accompaniment to most earthy Garhwali dishes. There are at least 8-9 soybeans ranging from green to off-white, grey and black and in various sizes available in Garhwal.

However, it is the small black variety that is said to taste the best.

SWEET FETISH No food culture in the whole world can be complete without its share of desserts. Garhwali cuisine is no different and the sweets take effort to make but are definitely drool-worthy.

GARHWAL

INDIAN FLAVORS

WIKIMEDIA COMMONS

Ransi temple in Garhwal

One of these is Jhungriyal Ki Kheer, made with Jhungriyaal – a kind of grain – ghee, milk, sugar and nuts. And then there is my all-time favourite, Arsa, a deep-fried sweet patty made from rice flour, jaggery and fennel. It was a must-have item during celebrations like marriage and childbirth in villages.

In olden days, when married Garhwali girls returned to their in-laws after visiting their maternal homes, they were given Arsa along with Suala Roti (a kind of deep-fried Poori) and Urad Daal Ke Pakode to eat during the long journey back home. Why the long journey? Because one could not marry in the same village as inhabitants of a village were considered brothers and sisters. Since Arsa would not spoil during the long travel and also would look good as a gift to the in-laws, the tradition caught on, and this dish became popular during celebrations. However, this tradition is now dying fast since no one wants to put in so much effort to prepare it when readymade

and fancier mithais are easily available.

Another Garhwali dessert that is slowly, and sadly, vanishing from dinner tables is Baal Mithai. Made from khoya and jaggery, it looks like a chocolate fudge, and when we were younger and visiting our village, we would return with boxes of Baal Mithai, especially packed from Ram Nagar (of Jim Corbett National Park fame) and Kotdwara.

Apart from these dishes, there are many others like Roat, Rus, Kaphuli, Chanchyya, Bhaang Ki Chutney, etc. It would be impossible to try to write about all of these in one article. But the next time you plan a visit to Garhwal, I strongly suggest you connect with a native before and make a list of restaurants where you can taste the local delicacies. Your trip might just get an unexpected edge. ■

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EVENTS

TEAM CALDRON

BIRA 91 LAUNCHES HANDCRAFTED BEER IN INDIA

Cerana Beverages launched its craft beer brand, Bira 91, in two variants, Bira 91 White & Bira 91 Blonde, at quirky gastro bar Monkey Bar, in New Delhi in May 2015.

B

ira 91 aims to start a new urban culture in India, as the country’s very own handcrafted and specialty craft beer with natural ingredients that will be easily available to young Indians. Launched by Cerana Beverages, the brand is amongst the widely distributed brands of draft beer in the country and hopes to become the leading draft beer brand this year.

Speaking at a press briefing, while launching two new variants of the Bira 91 at Monkey Bar in New Delhi, CEO Ankur Jain, said, “The consumer is looking for a beer that is fun, smart, trendy and youthful. Bira 91 fills that spot perfectly. Our rapid expansion is a great testament to the strength of the brand and the quality of the product.”

A brand that is ‘Imagined in India’, this homegrown startup is rebelling against the conventional wisdom that alcoholic beverages are the domain of traditional, stuffy businessmen or of multinational corporations.

Ankur further added , “We wish to replicate our early success in the Delhi market across cities in the country – and we are working towards our mission of making great tasting beers as accessible as possible to the Indian consumer.”

NEW LAUNCHES Bira 91 has launched two variants – Bira 91 White and Bira 91 Blonde. The former is a wheat beer with low bitterness and a hint of spicy citrus with a soft finish. It is a refreshing all day craft beer brewed with the finest all natural ingredients.

Bira 91 Blonde is an extra hoppy craft lager with floral aromas and a sturdy, malty flavour. The beer is positioned as a refreshing alternative to mass-market beers, with craftsmanship in recipe and high quality ingredients. Available in draft and bottled format, the beer is currently available in all the top watering holes in Delhi and Gurgaon including Monkey Bar, Raasta, Pint Room and Barsoom. ■

Bira 91 White is a wheat beer with low bitterness and a hint of spicy citrus with a soft finish, while Bira 91 Blonde is an extra hoppy craft lager with floral aromas and a sturdy, malty flavour.

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EVENTS

TEAM CALDRON

THE TAJ MAHAL HOTEL RAISES A ROYAL TRIBUTE Guests at Varq spent an afternoon listening to some fine storytelling while indulging in fine cuisine and exquisite whisky.

I

n a bid to offer memorable THE EVENT experiences to its patrons, The WAS CURATED Taj Mahal Hotel, New Delhi and

BY SANDEEP Royal Salute, a blended Scotch ARORA, WHISKY whisky, organized an afternoon AMBASSADOR of storytelling, fine cuisine and exquiAT VARQ, THE site whisky. Sandeep Arora introduced guests to the rich heritage of Royal SaHOTEL’S INDIAN lute and highlighted the legacy, passion RESTAURANT AND and service stories of the Taj. SAW GUESTS RELISH

The event was curated by Sandeep Arora, whisky ambassador at Varq, the hotel’s Indian restaurant, and saw guests relish a specially crafted menu that included delicacies such as Khurmani Ke Kebab, Green Chilly Tulsi and Pinenut Fish, amongst others.

FROM A SPECIALLY CRAFTED MENU THAT INCLUDED DELICACIES SUCH AS KHURMANI KE KEBAB, GREEN CHILLY TULSI AND PINENUT FISH, AMONGST OTHERS.

Interesting memories were shared by old-timers like Tapas Bhattacharya, Chef Manager of Machan since 1978, while Lakshay Nirula, Chief Concierge of Taj Mahal, New Delhi shared anecdotes from the

opulent history of the iconic hotel.

Satyajeet Krishnan, General Manager, The Taj Mahal Hotel said, “It is an honor for us to host the Royal Tribute at The Taj Mahal Hotel. As an iconic property that has offered unique and meaningful experiences to patrons for over three decades, we take pride in curating another enriching experience through this association with Royal Salute. We truly hope our patrons will enjoy this exquisite offering at the award winning signature restaurant Varq.”

Those who would like to savour the Royal Salute 21YO with exotic cuisines, can enjoy a Chef ’s special menu comprising signature specialties including Bhatti Prawns, Nadru aur Anjeer Ke Kofte, etc, which is available at Varq for a month. The menu is priced at INR 4500 plus taxes, per person. ■

The meal showcased a specially crafted menu that included traditional delicacies.

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Ten Turkish Treasures

by POORNA RAJPAL

Turkish meals can be leisurely with their overwhelming variety of cold mezes, followed by an equally diverse range of mains. From their mouth-watering minced meat kebabs to their extensive assortment of seafood grilled or baked to perfection, each meal an experience to Skype home about. To the immense envy of the friends back home!

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CALDRON MAGAZINE, APRIL 2015 | 57

INTERNATIONAL FLAVORS TURKISH FOOD

W

hen we travel we try to bring back a little bit of the places we visit in the form of souvenirs and photographs. Each time we look at them we relive our experiences.

I, however, am one of those people who believes that the true experience of any culture lies in the street food and local restaurants of a place, and one should never skip such explorations. On my recent trip to Turkey, I did just that.

Not all of them are about dining in leisure. On the contrary, most of them are meals that you would best enjoy in the local streets of Istanbul, where you can stop for a quick bite or a short meal in between bouts of shopping and exploration.

Here are 10 Turkish eats that you shouldn’t miss. So Afiyet olsun as the Turks would say, while exhorting you to enjoy your meal!

1

MENEMEN A standard Turkish breakfast is a spread that has a variety of olives (Zeytin) and cheese (Peynir), tomatoes, cucumbers, jam and honey with half boiled eggs or scrambled eggs and Turkish sausages. But for someone like me who loves breakfast this is inadequate. I finally found a satiating brekkie in Menemen, a classic Turkish dish served in single

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Menemen, part of a Turkish breakfast

portioned serving pans. These are eggs cooked in tomatoes, onions, peppers, vegetables and prepared in olive oil with cheese and spices.

2

Simit If there was one thing I couldn’t get enough of in Turkey it was Simit (Turkish bagel).

Luckily – or maybe luck had nothing to do with it because it was just so delicious – it can be found everywhere! Coffee shops, street vendors, grocery stores, bakeries - every place stocked it including the popular ‘Simit Sarayi’ chain, which had variations of Simit in sandwiches as well. This sesame seed-covered ring shaped bread could very well be the national bread of Turkey, unless some other bread has already staked a claim!

The most commonly found combination is Simit and cream cheese.

Have it with some Turkish coffee or tea, and you really do not need much else.

3

Kumpir When you think of Turkish fast food, the first things that cross your mind are Doner and Kumpir. The latter is basically a baked potato which comes heavily loaded with toppings. It might sound like a snack but is in fact quite filling – potatoes that are bigger than one’s hand topped with butter, choice of toppings such as salads, yoghurt, olives, cheese, mayonnaise, mushroom, sausages, corn and variations of the same mixed in mayonnaise, and did I mention butter? Enough butter to make Julia Child think twice.

4

Doner I know you were waiting for this one. Yes, Doner is Turkey’s most famous culinary export to the world. This one is not for the vegetarians reading this. Doner is made of meat cooked on a vertical rotisserie, which is thinly sliced as it cooks and is rolled in wraps or folded into sandwiches.

In Turkey the meat is mostly lamb

TURKISH FOOD

INTERNATIONAL FLAVORS

A Turkish market

or beef and if you ask them which meat they’ll reply “meat!” which doesn’t help you much. Some places also offer chicken. If it doesn’t say ‘Tavuk’, which is chicken, you might just have to identify it yourself (psst...it’s the lighter coloured one).

In a basic Doner, you will find meat shavings, pickle, lettuce, mayonnaise and French fries. This is the best on-the-go meal for when you are short on time and have a lot of sightseeing to do.

5

Gözleme or Saç böreĞi Have you noticed that every country has its own version of pancakes? Gozleme or Saç Böreği is

a Turkish pancake, though I found it to be more like a close relative of the Indian parantha. It’s a thinly rolled out flatbread traditionally stuffed with feta and spinach – though there are more options available such as potatoes and meat – then folded over and cooked on a hot plate (tava).

Many Turkish restaurants have windows where one can see women dressed in traditional attire making these pancakes in their conventional way, which looks fascinating and lures you into the restaurant to give it a try. So worth it!

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INTERNATIONAL FLAVORS

TURKISH FOOD

6

Dondurma Have you ever seen a person with an ice cream, sad? They might have a sad expression only when they don’t get to eat the ice cream. My point is, ice creams are fun and you can’t really top that. But the Turks can.

Dondurma, which in Turkish literally means freezing, is the Turkish take on ice cream. It has a chewy, marshmallow like texture and is almost resistant to melting. Turkish men in specific costumes tease customers to try these chilled desserts through tricks and theatrics by holding the ice cream upside down over the customer’s head, showing its almost anti-gravity like nature.

Ice cream with a topping of entertainment, how can one resist?

8

Borek Layered filo pastry filled with cheese, spinach and/or chicken and meat mixed in herbs and baked until it is beautifully brown, Borek has many variations. You can find a member of the Borek family in your company any time of the day, either during breakfast, lunch or for a snack. No self-respecting Turkish breakfast buffet would miss the cigar shaped, white cheese and parsley filled and then deep fried borek roll called Sigara Böreği. Another version would be the Su Boregi were the Borek is steamed in water.

7

Baklava If you’re planning a visit to Turkey or the Middle East, I don’t have to tell you this, you’ve probably already put it on your to-eat list. This glistening, intensely sweet pastry is made of layers of filo and chopped nuts drenched in sugar syrup or honey, and is extremely rich no matter how it is prepared.

Baklava has such an extensive variety that deciding on eating just one is not an easy task. You can never be too tired for coffee and Baklava; the beautiful and radiant window displays of this dessert just lure you in and you can tell that bakeries pride themselves on these rich confections. It is the ideal gift to bring back for your loved ones.

Ayran, a refreshing, yogurt based drink.

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TURKISH FOOD

INTERNATIONAL FLAVORS

Even though I have covered 10 Turkish quick eats, I cannot help but mention one more. This might not be easy to find but if found should not be missed. At many tourist spots in Istanbul, such as Sultanahmet, one can find street vendors pulling these elastic, colourful, glossy strands of candy out of vessels.

This taffy like candy is called Macun or Osmanli Macunu. A candy with an incredibly sticky texture that comes in flavours like kiwi, lemon and cherry, swirled around a stick with a drizzle of lemon juice.

9

Ayran Other than water, Ayran is the most common drink you’ll find in Turkey. Made of yoghurt, salt and water, it is the most refreshing cold beverage to be had on its own and is the perfect accompaniment to every Turkish meal. On a hot day when you are out looking at the ruins of Ephesus, make sure you carry lot of Ayran with you.

10

Turkish Coffee & Turkish Tea There are coffee drinkers and there are tea drinkers – I am still unsure which of the two I prefer. But why decide on one when both can be so good?

not bring myself to savour. But Turkish coffee, albeit black, just grows on you. It has an intense coffee aroma and packs a punch - it can convert the best of us.

At any time of the day in any city in Turkey you’ll find people sipping on hot amber coloured tea in their iconic tulip shaped glasses. Çay (pronounced just like chai) as they call it, is their favourite pastime. I really loved the apple flavoured version of this tea, though one can find many exotic flavours such as rose, kiwi and mango too.

It’s safe to say you’ll never run out of food options when travelling in Turkey, in fact I believe one trip would not be enough! ■

Turkish coffee is prepared using finely ground coffee, mixed with hot water and sugar in a copper pot with a long handle (cezve), and served with a glass of water to cleanse your palate before you enjoy this flavoursome brew. This coffee is rather strong and feels grainy and dense when you sip it.

Coming from a Punjabi family, where my mother thinks coffee should be 90100% milk based, because milk is somehow equated with health, black coffee is something that I canCALDRON MAGAZINE, APRIL 2015 | 61

Watching History Unfold

by VINITA BHATIA

62 | CALDRON MAGAZINE, APRIL 2015

Stories reveal themselves at every corner of Turkey – some fascinating, some make-believe. But no one seems to mind even if they come across the latter.

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DESTINATIONS TURKEY

T

urn a corner in Turkey and you will be greeted with a story. After all, this country can trace its civilization back to over 10,000 years where cultures from Sumer, Babylon and Assyria converged and then went their separate ways.

Today, Turkey has emerged as one of the leading tourist destinations as people are drawn to its historical significance over the centuries. Take for instance, cave churches that the Byzantine Christians cut into Cappadocian landscape. The most popular are the ones inside the Goreme Open-Air Museum, but there are several other chapels and churches dotting the valley that you can explore by yourself.

Then again you can see how the Ottoman royalty lived life king-size in 襤stanbul's Topkap覺 Palace. Amongst the largest and oldest surviving palaces in the world, in 1924 it was turned into a museum. It commands an impressive view of the Golden Horn, the Bosphorus and the Sea of Marmara, and the complex is surrounded by 5 kilometres of walls and occupies an area of 700,000 square meters at the tip of the historical peninsula.

The cityscape of Kayseri

Cave church in Cappadocia

Topkapi Palace in Istanbul

64 | CALDRON MAGAZINE, APRIL 2015

TURKEY

DESTINATIONS

But if history if not your cup of tea, then Turkey has other things that will get the blood coursing down your veins – like hot air balloons. Just sign up for one of the many companies offering hot air balloon tours in Cappadocian skies and discover amazing views of geological formations along the valleys with a tranquil pace.

The country also has some beautiful Aegean beaches where you can soak up the sun or go for water sports and eastern mountains where you can go for a long trek. The night life of Istanbul can come as a surprise; the nightclubs keep pulsating with life well past midnight.

The bazaars are not for the faint hearted, overcrowded as they often are. The sellers enjoy striking a bargain as much as they enjoy striking a conversation with their customers, over copious amounts of Turkish Çay. Be careful that you do not end up buying more than you intended. ■

Aerial view of the city, Istanbul

Motor boat and sea front, Bosphorus, Istanbul, Turkey

Blue mosque in Istanbul at sunset

Amphitheater in Ephesus

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FOOD

by POORNA BANERJEE

T R A I L

HOT ON THE BIRYANI TRAIL From ‘Tunday Kababi’ to ‘Dastarkhwan’, from ‘Idrish Biryani’ to ‘Wahid Biryani’ and ‘Mubeen's’, walk into any street of Lucknow and you will be greeted with kebab and biryani outlets. Each claim they are better than the others and boast a lineage that can even have the nawabs of the city wonder about their ancestry, discovers Poorna Banerjee!

I

wasn't really sure whose grand plan it was to do a Lucknow trip, but I shall blame it on M, who messaged me in the middle of the night and lured me with tales of fantastic kebab and irresistible biryani. Frankly speaking, although I have eaten food from the city, I had never been to Lucknow, and it was on my list of places to go to anyway, so we made an impromptu decision to buy the tickets, and one fine morning, hopped onto the Jammu Tawi Express train.

plunged headlong into the bustling city of Lucknow to strike the first place off our checklist – the famous ‘Tunday Kababi’.

The train started from the famous 'Chitpur' or KOAA station and we landed in Lucknow the next morning. After a brief halt at our hotel to freshen up, we donned our sunglasses, draped our dupattas and

Tunday Kababi, Aminabad On entering the narrow lane of Aminabad, we were stopped in our tracks by the sight of a huge tawa bubbling with oil, on which kebabs were expertly

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Since M and I were both first-time visitors in Lucknow, we stuck to recommendations by others, and tried to eat as much as we could in our three-day stay.

We might have missed some other landmark institutions, but do try to visit these places when you are in the city next.

LUCKNOW Galauti kebabs being made in the traditional manner

FOOD T R A I L

did not have any complaints though and ate her kebabs with it happily.

POORNA BANERJEE

Although many people would call the biryani at Tunday Kababi strictly ok, I think this was a mild example of a good Lucknow-style biryani. The meat was tender; the rice fragrant and moist. There might be some who would talk about the superiority of this biryani to others, but I would not go into the debate because I believe that the flavour palate works differently for different people.

The Mughal's Dastarkhwan, Hazratganj We walked considerably during WHAT IS UNIQUE TO TUNDAY KABABI IS THE WAY THE MEATBALLS ARE FRIED our trip. As Hazratganj, Chowk – WHILE TURNING IT OVER, THEY ARE FLATTENED SLIGHTLY WITH THE FLAT and Aminabad form something SIDE OF A METAL SPATULA AND PRESSED DOWN GENTLY. akin to a large circle, a conbeing dropped and tossed. Apparently, what is unique siderable amount of time was to Tunday Kababi is the way the meatballs are fried – dedicated to walking and looking around. The bustle while turning it over, they are flattened slightly with of the Chowk is diametrically opposite to the quaint the flat side of a metal spatula and pressed down gen- beauty of Hazratganj, which is a nice place to walk tly. Also, ‘Tunday’ is just the name of the place, and around, especially during the evening, heightened by what the place serves is actually Galawati or Galauti the presence of several nice places, including Royal kebabs, but their dishes are now synonymous with the Cafe, Marksmen, Salt, Moti Mahal, and contemporary eatery. brands like Cafe Coffee Day and KFC. On taking our seats at the clean and spacious eatery, a plate of onions and lemon appeared on our table and we rapidly rattled off our order – two plates of beef and mutton kebabs, biryani, and a soft drink. Within five minutes, our smiling server placed the kebabs before us. It was hard to tell the mutton apart from the beef, to be fair, though the meat in both was meltingly soft and the flavors were very mild.

While at Hazratganj, we decided to check out ‘The Mughal’s Dastarkhwan’, since quite a number of folks who recommended it to us told us that the Galauti kebab here was better than ‘Tunday Kababi’. Around 8pm, ‘Dastarkhwan’ was already crowded and since we were the only two unaccompanied women, we chose to pack our food.

The sheermal had a fiery red hue that I had never seen before and was chewy and lacked softness. M

Whilst waiting for our food, we noticed that on one corner stood a man manning a huge tawa filled with meat, while on another side, a few others kneaded CALDRON MAGAZINE, APRIL 2015 | 67

FOOD

LUCKNOW

T R A I L

POORNA BANERJEE

tasted one of the finest biryanis I have ever eaten in this lifetime and it left me with such strong longing that I am fondly planning a second trip to Lucknow to eat at ‘Idris’ again. The meat was soft, tender and the rice was mildly fragrant, with each strand unbroken, long and moist. The seasoning was perfect. It was everything a good biryani should be, and more. Though we had packed one plate, in hindsight I wished we have packed a few more – that is how much I loved it!

Mubeen's, Chowk We walked to ‘Mubeen's’ for some more meat that night, and ended up getting half a roast chicken there. The handsome dude (blame all that protein in DURING OUR STAY, WE VISITED TWO BRANCHES OF ‘WAHID’, AND TRIED our system playing havoc with THE BIRYANI AT THE LALBAGH REGION, BUT WHAT REALLY MADE ME HAPPY our hormones so late in the WAS NOT THE BIRYANI, BUT EVERYTHING ELSE. night!) at the counter asked us what we wanted, and, trying parathas to ensure they were just right; perfectly crisp not to swoon, we both rattled off some names - Beef on the outside, yet tender and flaky. Our server was Pasinda, Nihari, Kulcha. fast, but he forgot to put the biryani inside our package. Now I have to plan another trip to Lucknow just The names were familiar to us, but the guys turning to try out that biryani! chickens on spit with a look which spoke of endless The Sheekh kebabs we ordered were generously sized, hours of work, and a dedication, made me add a plate of chicken roast to the list of food we were ordering. I but dry and chewy, while the Galauti Kebabs were was recommended the Nihari from Mubeen's. Howtender, with a mild smokiness and comparatively ever, apart from the tender meat, I had nothing to spicier. However, the star of the show was definiterecommend here - the gravy was too light and withly the Shammi Kababs, with the mild flavor of the Chana Dal and a hint of smokiness setting them apart out much flavour. from the rest.

The Kulcha on the other hand, was pretty nice, and I liked eating it with my beef.

Idrish Hotel, Chowk Region Our quest for good biryani soon led us to ‘Idris The Beef Pasinda was excellent - the meat melted Biryani’, another highly recommended place, in the gently in my mouth, and I found myself sneaking off Chowk region. I can say, without a doubt, that here I 68 | CALDRON MAGAZINE, APRIL 2015

LUCKNOW

FOOD

POORNA BANERJEE

T R A I L

more meat from M's plate. She was too busy eating the roast chicken, so she did not notice. Or so I thought! She later brought out a little piece of meat she had kept hidden, and ate it right in front of me.

Bad, bad M. The Roast Chicken was another really tasty and pleasant surprise - tender pieces of spicy chicken, tossed with some additional chaat masala and lemon - I got a piece with the head, and to me, that is bliss, because head = brain = happiness.

Wahid Biryani, Lalbagh and Aminabad During our stay, we visited two branches of ‘Wahid’, and tried the biryani at the Lalbagh region, but what really made me happy was not the biryani, but everything else. The first time was in Hazratganj, and though we had tried to find Bajpayee Kachori Bhandaar, we were unsuccessful.

Frustrated, we entered Wahid, and ordered the Mutton Awadhi Korma, Parantha and a plate of Chicken Biryani. For some strange reason, both times we ordered Mutton Biryani at Wahid, and at different outlets, the servers told us that it was not available.

the Paratha that came with it - flaky and crisp, and hot! We were served some salad and what looked like a curd raita with it - we wisely avoided eating that.

The Chicken Biryani was milder in flavour when compared to the other biryanis, but they added way too much salt to the biryani, and we ended up gulping glasses of water to get rid of the saltiness.

However, as we were told about the chicken, we went back to the Aminabad branch of Wahid, and ordered the Roast Chicken, Chicken Fry and Mutton Liver.

We were packing food for the train, and ended up with more food than we would have wanted.

I wish I remembered to photograph those items, but, the only thing I can say is, there were two girls, sitting in the middle of a waiting room filled with strangers, completely oblivious to the whole world because they were too busy eating Roast Chicken with cold parathas. My last memory of Lucknow would be of sitting in the platform and cursing a train because it was coming late, and thinking of all the chicken I was missing out on. Lucknow, apart from being a wonderful city filled with beauty, is another city I felt totally at ease in, which is saying a lot. ■

The Awadhi Mutton Korma had a delightful gravy the perfect balance between mild and spicy. We loved CALDRON MAGAZINE, APRIL 2015 | 69

STEP 1 Pour the flour in a sieve. Add baking powder and baking soda.

STEP 7 Preheat oven to 175°C. In the meantime, divide the dough into two balls. Roll each out into 3-cm thickness.

STEP 2 Sieve the mix on your kitchen platform or a wide working area.

STEP 8 Using a pastry cutter, cut it into circles. You can also use a knife and cut it into triangular shapes.

STEP 3 Mix the lime zest with the sugar.

STEP 9 Brush each scone with the beaten egg.

MIXED NUTS SCONES ‘Anurita Ghoshal, a home baker who runs Eighth Cooking Studio and runs bakery classes in association with Trekurious, loves scones, the traditional English tea time treat. Sometimes confused as a pastry, since it is essentially prepared with the same ingredients as a shortcrust, these baked goodies have a crisp crust and a buttery inside. Here’s a step-by-step look at how to bake perfect scones.

Images courtesy: Piyush Singh, Food Diaries

70 | CALDRON MAGAZINE, APRIL 2015

STEP 4

STEP 5

Rub the butter with your fingers Add the nuts and cranberries. into the dry mix until it resembles breadcrumbs.

STEP 10 Bake the scones in preheated oven for 45 minutes until golden brown.

FINISHED!

STEP 6 Add cream and work dough until it holds together. Add more cream, only if necessary.

SCONES!

Take the scones out on a wire rack and let them reach room temperature. Serve with tea and jam.

INGREDIENTS

TIPS TO MAKE PERFECT SCONES

200 gm castor sugar 450 gm flour 1 tbsp baking powder ½ tsp baking soda 175 gm butter, chilled and diced 200 gm fresh cream 150 gm assorted nuts 100 gm cranberries 1 tbsp lime zest 1 egg, beaten Seeds from 1 vanilla pod

■ It is better to use your kitchen countertop rather than a bowl to mix the flour, as the latter will give you a very contained space, which is not adequate when you work the dough.

Use only your fingers will crumbing the flour with butter, avoiding the palms. Your palms have heat which will melt the butter faster than required.

■ Throw the flour sideways on your working surface rather than lumping them in one place.

■ Don’t overwork the flour as it will make the scones hard.

CALDRON MAGAZINE, APRIL 2015 | 71

STOP. SHOP.

BECAUSE EVERY DAY IS

mother's day Do you really need one special day to acknowledge the most important woman in your life - your mom? So, forget what the calendar says and just do something special for your mom!

Hampers By Harsha K Every mum is special and to celebrate Mother’s Day, Harsha K unveiled a range of personalized gifts and hampers! Add a lovely message onto the hamper or choose a beautiful bouquet of faux flower decorations coupled with a delicious box of chocolates and make your mother feel extra loved and cherished. The special hampers comprise chocolate walnut brownies, multifarious cupcakes, melt in the mouth macarons, smooth chocolates, chocolate mousse, cookies, chicken puffs, salads and much more.

One can also customize the hamper with goodies such as cream cheese and jalapeno dips, cheese and cinnamon straws, melba toast, croissants, crackers, variety of jams like mango, peach, strawberry, red pepper, Danish, flavoured teacakes, coffee caramel sauce, sea salt caramel sauce, which will be just the perfect pamper hamper for your mum. Don’t worry, you can get these made to order on other days as well!

PRICE: INR 2,500 ONWARDS AVAILABILITY: HARSHA K, MUMBAI

Special treatments at Jiva Spa Pamper the most special woman in your life with a relaxing and rejuvenating day at the Jiva Spa with the special Trupti treatment. This luxurious Indian wellness signature treatment is available at all the Vivanta by Taj Bangalore properties.

Trupti helps to embrace harmony and lose oneself in this entrancing experience designed to lead to a state of nostalgia for 120 minutes. It commences with 30 minutes of ‘Champi’ where the gentle rhythm of the expert therapist’s hands will soothe your mom’s tired back with strokes and stretches, allowing her cares and tensions to dissolve away. All the Ayurveda and aromatherapy oils are exclusively hand-blended for Jiva Spas, and each oil has distinct attributes. The natural range beauty products used are made with a deep understanding of the therapeutic benefits of Indian herbs, essential oils and pharmacopoeia.

PRICE: INR 5,500 + TAXES AVAILABILITY: JIVA SPA, VIVANTA BY TAJ BANGALORE PROPERTIES 72 | CALDRON MAGAZINE, APRIL 2015

STOP. SHOP. A bottle full of goodness Grapeseed Oil is reportedly one of the healthiest all-purpose oils with zero cholesterol, zero sodium, zero trans-fat and zero chemicals. In addition, it has a moderately high smoke point, making it ideal for everyday culinary purposes. Is it any surprise then that it is better suited than other oils for high temperature cooking and is ideal for stirfry, sauté or even deep-fry preparations?

Grapeseed oil is also perfect for salad dressings, pastas and excellent when infused with herbs and spices such as garlic and rosemary. Gift your mother a bottle of Sula Grapeseed oil and you will be glad for this sensible and healthy gifting choice.

PRICE: INR 295 AVAILABILITY: GODREJ NATURE'S BASKET

Draped in grace Nothing says grace as well as the whole nine yards of a handwoven kanjeevaram silk sari. Reflecting the beauty of a sapphire sky with dark clouds, this silk sari from Sarangi in blue is smothered with navy blue floral motifs, with occasional golden highlights.

A wave pattern dominates the border edged in a wine red. It’s geometric extravaganza in dazzling gold motifs on wine red silk adds drama to the pallu. A wine red blouse with running border completes this ensemble, which is bound to thrill the mater.

PRICE: INR 19,500 AVAILABILITY: SARANGI SARIS, 138 LUZ CHURCH ROAD, CHENNAI

Keeping track This Casio watch features a simple design to which a touch of elegance is added by the generous use of Swarovski elements on the bezels and for the 12 o’clock and 9 o’clock hour markers. A wide selection of colour variations and a shell material face round out a look that is both simple and elegant. An easy-to-read day and date indicator at 3 o’clock makes this model an ideal choice for just about any type of everyday wear imaginable.

PRICE: INR 7,995 AVAILABILITY: AT LEADING STORES

SCENT OF A WOMAN The new Jasmine Cologne from Forest Essentials is an exquisite classic, rich with precious essential oils. This delicate and unmistakable fragrance comes from the most coveted fresh Jasmine flowers from Madurai in South India.

A perennial plant with delicate snow white flowers, Jasmine was called ‘moonlight of the fragrant groves’ in ancient Hindu poetry. Its flowers are harvested at dawn, when they are still covered with dew and their fragrance is at its peak. The flowers are gently handpicked one by one, without bruising the flowers and Forest Essentials claims to specially distil the fragrance by intensely straining the flower.

PRICE: INR 975 FOR 100ML AVAILABILITY: FOREST ESSENTIALS STORES CALDRON MAGAZINE, APRIL 2015 | 73

HEALTH NUT / DR. SUSHMA AYYALASOMAYAJULA

Diabetic?

Six absolute musts What this lifestyle disease does to our bodies gradually might not be evident immediately. But in the process, it takes us through anger, resentment, denial and perhaps some apathy until the complications kick in or sanity prevails, says Dr Sushma Ayyalasomayajula.

H

ave you met someone who had an appendix removal and keeps bragging about how long the removal process took, how many layers of skin had to be cut and stitched up? The bigger the scar, the lengthier the coffee table discussions.

It makes me wonder how such a short-lived illness leaves a lasting impact whilst a lifelong condition like diabetes, especially Type 2, sometimes gets scant attention!

Could it be because diabetes has few symptoms that are overtly visible and has become so commonplace that it has lost its shock value? If this be true, then it is very unfortunate. If you or someone close to you has diabetes these are some of the absolute musts to pay attention to.

1

HbA1C test / Glycated Haemoglobin Food gets broken down into sugar and gets attached to haemoglobin. This is a reliable measure of the blood sugar control as it informs us how the sugars have been behaving over last two to three months. The reason for this is that red cells have a turnover of 8-12 weeks and glycated haemoglobin is a more accurate predictor of sugar control. If blood sugar check by finger prick test that you do at home is a snapshot then HbA1C is like a photo album.

This test should ideally be done annually and slightly more frequently if you have had an alteration to your

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medication recently. The HbA1C is like a logarithmic table, a small percentage jump is in fact a huge raise.

In the same breath, if there is a drop in the percentage from last test then take pride that you are taking control over the condition especially as even a small drop helps in preventing long term complications.

2

Retinopathy screening for Diabetic Retinopathy Retina, the curtain at the back of the eye can gradually get damaged due to diabetes with very minimal symptoms until quite later on when it can be a cause of loss of vision or blindness in severe cases, if left untreated.

If you are over 12 years and have type 1 or 2 diabetes, you should be attending annual retinopathy screening. It essentially involves seeing an eye specialist who instils drops into your eyes and looks through a slit lamp and some special instruments to see how the retina is. This is also a time to check if you have cataracts or other eye conditions. If caught early there are treatments like laser, cataract surgery etc, available which can help improve the condition.

3

Cardiovascular health In most people diabetes goes hand-in-hand with hypertension. Therefore, it is a must to have regular checks of your blood pressure and an annual blood test for your lipids to see where you stand.

Achieving a tight control of blood pressure and man-

aging the cholesterol level with diet, exercise, lifestyle changes like smoking cessation plus medication will all indirectly help to keep the diabetes under check.

4

Diabetic Nephropathy Nephropathy is a term describing that kidneys are not functioning as well as they should and in this context it would refer to diabetes being the cause.

As diabetes affects the arteries of the body kidneys are unable to filter out the waste products. There are some medications that are reno (kidney) protective which can slow down the damage.

The way to test for this is by checking if there is protein loss in urine along with some other markers like kidney function tests. Therefore, having an annual urine test would be an optimal way to check this and if there are early changes then catching it sooner again prevents the long term risk of renal failure and the need for dialysis.

5

Foot care Diabetes affects the circulation and with time many patients experience reduced sensation in a glove and stocking pattern. So, walking barefoot indoors or outdoors makes you susceptible to wounds, cuts, ulcers, infection that take a long time to heal due to poor circulation and loss of sensation.

Wearing well-fitting footwear both indoors and outdoors, foot massage, regular nail clippings, seeing a chiropodist, etc, again help in avoiding something that can become a chronic issue.

6

Lifestyle Fixes This usually comes at the top of my list when I sit to discuss change with my patients as believe you me we could be on the best treatments available out there but unless we bring about small changes in the modifiable risk factors like diet, exercise, smoking, consumption of alcohol etc, things will not move in a positive direction at a pace that is best suited for a condition like this.

A little diligence, a little compliance with tests and the medication, understanding of the condition itself and awareness of complications and you or someone you know with diabetes can get on top of this extremely worrying condition that has caught our part of the world like nobody’s business. ■References:

http://www.diabetes.co.uk/diabetes-complications/kidney-disease.html http://www.patient.co.uk/health/diabetic-retinopathy-leaflet http://www.nhs.uk/Conditions/Diabetic-retinopathy/Pages/Introduction.aspx http://www.patient.co.uk/doctor/glycated-haemoglobin-hba1c http://www.diabetes.org.uk/

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SPIRITUAL BUSINESS

by JASWINDER SINGH

NO MORE GOOD TIMES IN HARYANA The new Haryana state excise policy for 2015-16 will see the prices of imported beverages almost double.

Some may see this move as part of measures to enforce the will of a certain segment of society with a wish to enforce a certain way of life led by religious undertones.

Nonetheless, it will surely have a far reaching effect on business and an already battered state reputation.

by 33 %. On the other hand, a pint of imported beer will see a total rise of 140 % in excise levy and VAT, resulting in a pint of a low end imported beer like Corona to cost INR 360 in as against INR 150 previously.

This figure will be much higher for other brands like Hoegaarden, Witlinger etc, as well as for imported spirits and wines.

A

s the clock struck 00:01 on 1st April, 2015, the new Haryana state excise policy for 2015-16 came into effect. It came as a shock to many as the new policy called for more than 100 % increase in taxes and levies on imported beer and spirits.

To summarize the new excise policy in numbers, a pint of domestic beer that cost INR 70 will see an increase of 25 % in excise levy and 4.4 % increase in VAT, affecting an increase of INR 5 in domestic beer prices while the excise levy on IMFL spirits is reduced

76 | CALDRON MAGAZINE, APRIL 2015

The officially stated purpose of this move is to curb social maladies that are rampant in the state. However, experts believe this to be a regressive move that will, in fact, have an opposite effect. The move is sure to affect the sale of imported beers, wines and spirits in Haryana adversely. “Trade of imported beer will definitely come to a standstill. With Delhi being an accessible border, consumers will go and buy in neighbouring states, depriving Haryana of revenues,” says Beer Café’s owner, Rahul Singh.

Rajesh Patil of Pause Wines adds that there will be alcoholic liquor that will be unlawfully made, sold or transported, without registration or payment of taxes because of the new excise policy. “Stringent​p ​ olicies indirectly promote bootlegging and illegal activities,” he notes.

EXCISE IN HARYANA

SPIRITUAL BUSINESS

tribute to the revenues of the state. They do not pay VAT or service tax while they provide facilities like AC dining halls, music, dancing and other amenities.

PRICES GO NORTHWARDS, LITERALLY The cost of eating out in Haryana’s millennium city, Gurgaon, will see an exponential rise as the consumThey are also not governed by state agencies, or rather ers stand to bear the brunt of this increase in taxes. do not care about the FSSAI standards established to A reduction in excise levies on spirits is also bound safeguard consumer interests. Effluent to drive emphasis on their sales in a treatment and kitchen cleanliness is state that already suffers from abysmal awareness levels regarding spirits “Trade of imported also not adhered to — an otherwise among mass consumers. beer will definitely mandatory condition for high-end come to a standstill. establishments.

Rahul adds that bars in Haryana will With Delhi being an MAKE MERRY, IF YOU HAVE THE focus on selling products with higher accessible border, MOOLAH alcohol content as they are cheaper for the consumer. This will ironically consumers will go and Expats, on the other hand, believe that increase irresponsible drinking. buy in neighbouring this move will not affect consumers from the higher income strata. Russian states, depriving Interestingly, provisions in the excise Haryana of revenues,” national Alexander Tomas who lives and works in New Delhi says, “The expolicy towards the popular concept of says Beer Café’s pat community and wealthy nationals ‘Ahatas’ where consumers can bring their own alcohol from nearby vendors owner, Rahul Singh. will go to high-end establishments in Gurgaon and buy expensive products and buy food from said establishment irrespective of an increase in taxes as is being seen as a move to promote inlong as they get a break from Delhi over the weekend. ferior quality products. With an annual license fee of The concentration of such establishments is much INR 1,00,000 only, these establishments do not conhigher in Gurgaon as compared to a few pockets of Rahul Singh, Owner, Beer Delhi, making it a more attractive proposition for Cafe such consumers.”

Whether this move by the Haryana government achieves its goals or not is debatable at best. It will certainly hamper India's image at forums like WTO. The 2015-16 excise policy of the state is a thinly veiled attempt at double taxation, which might not go well with India's trade partners who are looking for a better, level playing field with domestic producers.

Prime Minister Modi’s ‘Make in India’ initiative may also find some effects trickling down on it, as domestic producers do not get incentivized for better quality products, depriving consumers and driving them to pay an exorbitant premium on quality. But when politics hogs the spotlight, economics’ role is reduced to a cameo role. ■ CALDRON MAGAZINE, APRIL 2015 | 77

JASWINDER SINGH

MASTERCLASS

MR. DANIEL’S VISIT

There is something about sitting around with friends and sipping from a glass of Jack Daniels that evokes memories of similar gatherings from the past. This is probably what makes it one of the most liked brands of whiskey in the world. Chris Fletcher, brand ambassador and Assistant Master Distiller of Jack Daniel’s, on his maiden visit to New Delhi, conducted the first master class of the whiskey and shared his experiences with an eager audience of bar professionals that Jaswinder Singh was privy to.

78 | CALDRON MAGAZINE, APRIL 2015

T

here’s something special about brands that have been around for more than a century and retain their commitment to quality. One such brand synonymous with consistent quality is Jack Daniel’s.

The Jack Daniel’s Old No. 7 remains a favourite for easy drinking sessions around a bonfire and a bunch of close friends. It is the stuff memories are made of. I am sure there are others who feel the same about this amber coloured beverage, explaining its global popularity.

During his maiden trip to India, Chris Fletcher, brand ambassador and Assistant Master Distiller of Jack Daniel’s held a master class for bar professionals where he shared his passion for the brand and how he has grown to appreciate it subtle nuances. A second-generation distiller, he spent most of his childhood at the Lynchburg, Tennessee, the home base of Jack Daniel’s, where his grandfather Frank Bobo was the Master Distiller for 32 years.

floral notes on the nose and palate are a signature of this expression.

Chris Fletcher, Assistant Master Distiller, Jack Daniel's

The ‘Old No. 7’, perhaps the most asked for whiskey at the bar counter, has a darker, more pronounced amber appearance than ‘Gentleman Jack’ and carries the same signature nose and palate profile of ripe, sweet bananas, cinnamon and cloves and toasted caramel.

While ‘Gentleman Jack’ comes only from barrels at the bottom of the stack, ‘Old No. 7’ is blended from barrels all over the warehouse. But what really sets them apart is a second round of charcoal mellowing on the ‘Gentleman Jack’ giving it a much rounder and smoother texture than its famous sibling.

Under Frank’s supervision, Chris learned the art of making one of the most loved whiskeys in the world.

For Frank, who had never tasted the good stuff in spite of wandering around the facility with his grandfather since an early age, it was his mother who gave him the first taste of Jack Daniel’s whiskey to soothe an aching tooth.

While Chris subscribes to the theory of ‘to each his own’ when it comes to talking about the perfect way of enjoying Jack Daniel’s whiskey, he has a word of advice on the tasting notes and how those results are achieved in the barrels at Tennessee.

TELLING IT AS IT IS We tasted three expressions of Jack Daniel’s whiskey with Fletcher – ‘Gentleman Jack’, ‘Old No. 7’, and ‘Silver Select’. ‘Gentleman Jack’ derives its name from its affable taste profile that is due to whiskey aged in barrels placed at the bottom of the stack at the maturation facility.

These barrels get some degree of protection from the extreme weather changes of Tennessee, resulting in a softer whiskey with lingering, medium-long finish.

VISITING OLD MEMORIES ‘Silver Select’ was the first whiskey I ever tasted a decade and a half ago, and it is in my opinion, the best that Jack Daniel’s have ever come up with. Only the Master Distiller selects the barrels from top floors of the warehouse to blend the ‘Silver Select’.

It comes with a much darker, honey brown appearance unlike the other two expressions, and unlike ‘Gentleman Jack’ or ‘Old No. 7’, the ‘Silver Select’ has a far more complex profile on the nose and palate.

Dropping the ripe bananas, the ‘Silver Select’ opts for a nose of sweet spices, apricots, granny smith apples, caramel and vanilla. On the palate, the vanilla and caramel come topped up with cinnamon, cloves, and mild white pepper corn, lending the drink a Jack’ derives very long, lingering finish.

‘Gentleman its name from its affable taste profile that is a result of whiskey aged in barrels placed at the bottom of the stack at the maturation facility.

‘Gentleman Jack’ shares a fraction of the nose and palate that ‘Old No. 7’ is synonymous with. Ripe, sweet bananas, honeydew, mild spices, and a hint of

It is said that the recipe and the process at Jack Daniel’s hasn’t changed in over a century when Jasper ‘Jack’ Daniels brewed his first batch. But I guess we’ll never really know that as the entire stock, barrels and all, was destroyed at the beginning of the prohibition era in 1908, and there was no production between 1908 and 1938. It would’ve been really nice to taste some of that, but I guess we’ll have to content ourselves with the consistent quality of Jack Daniel’s that makes it one of the most loved whiskey brands in the world. ■

CALDRON MAGAZINE, APRIL 2015 | 79

HEALTH FAQ

by NEERAJ MEHTA

Eat Right, Stay Hydrated Yes, it is tough, especially with children enjoying their vacations and myriad plans to eat out and socialize. However, fitness expert Neeraj Mehta suggests you try to include some easy-to-source foods into your daily diet this summer to stay hydrated.You can thank him once the season is over!

I

f you closely observe the diet that your grandparents advocate you will see that their food habits change with the season. Sadly, many of us scoff at them for their old-fashioned and untrendy ways and prefer sticking to a culinary blueprint that we create based on information that we pick off the net or by watching some TV show.

Guess what? Our forefathers were smarter than we give them credit for. It is important to keep altering one’s diet keeping in mind the kind of seasonal produce available and the climatic changes rather than sticking to a staple food plan throughout the year.

For instance, during the scorching summer months, we tend to sweat a lot, which can lead to dehydration.

Yet, most of us think that drinking copious amount of liquids is the answer to this problem. Actually, it is not as simple as that.

STAYING HYDRATED DURING SUMMER The human body is made up of almost 60% water,

80 | CALDRON MAGAZINE, APRIL 2015

which is required to keep all the organs hydrated and capable of carrying out their respective functions.

When the water level goes down in the body, it is called dehydration, which is a one of the major problems one encounters during summers.

Whenever the body is exposed to extreme temperature, it uses more water to maintain optimal temperature in the form of perspiration. And no, sitting in an air conditioned environ is not the solution because if you are exposed to re-circulated air for a long time in summers, your skin tends to dry out due to the arid atmosphere in the room.

Drinking water is the best way to stay hydrated and you can also keep a check on whether you are drinking enough water by examining the colour of your urine. If it is dark yellow in colour, it indicates that you are not consuming enough fluids. Ideally, urine should be colorless, since this means that you are drinking enough water.

FOODS THAT HYDRATE Besides drinking plenty of water in summer, one can also consider including certain foods, which are rich in water content, into the daily diet. Eating these foods is beneficial because they will also provide the fiber required to flush out roughage and prevent constipation. The following food stuff are also loaded with other nutrients, which means it is a win-win package all-around!

1

Lettuce: Lettuce has 95% water content by weight and is a good way to stay hydrated. It also has no fat and very few calories, making it a weight-watcher’s darling vegetable and is packed with Omega-3, fibers, iron and calcium.

2

Broccoli: Few know that this much-abused vegetable is actually considered a superfood. Besides having 89% water content, it has great nutritional properties including antioxidants like lutein, beta-carotene as well as calcium and Vitamin K, which promote bone health. Its anti inflammatory properties enable you to fight summer allergies. Moreover, the American Cancer

Society says that eating broccoli regularly is a preventive cure for colorectal and other forms of cancers. So please give it the respect it deserves!

3

Yogurt: Yogurt is full of probiotic micro-organisms, which improve digestion and help build the body’s immunity. That it has protein, Vitamin B and calcium is an added benefit. Since yogurt has over 85% water content, it is one of the best choices in summers to prevent dehydration. And the next time you are feeling cranky, skip the chocolate and reach out for some yogurt. According to a study in American Journal of Clinical Nutrition, two or more servings of this dairy product daily can prevent hypertension.

4

Rice: Rice has been demonized by newage nutritionists who claim it leads to weight increase. They need only look at people residing in Southern India who eat rice several times a day and still have lithe physique to know how incorrect their reasoning is! Cooked rice has 70% water content in it and helps in replenishing water loss in your body. It is also rich in iron, folate, carbs and dietary fibers, while being low on sodium.

There are other foods - like watermelon, muskmelon, apple, mint, etc - that are already in your kitchen pantry, which you can include in your daily diet to stave off dehydration.

While eating out becomes a regular affair during summer, given that kids have vacations and people plan their holidays around this time, steer clear of junk food, which don’t give you any nutrition but add extra kilos to your frame. Go light and simple this summer instead! ■ CALDRON MAGAZINE, APRIL 2015 | 81

FRUITS SHOW THE WAY

82 | CALDRON MAGAZINE, APRIL 2015

It is common knowledge that during summers one must eat more fruits – especially those which are rich in water content – and vegetables. However, let’s face it, chomping on fruits day in and out can become a bit boring after the initial few days.Well, here are some versatile ways in which you can have enjoy your fruit and feel virtuous about eating right finally!

CALDRON MAGAZINE, APRIL 2015 | 83

MIX IT UP

CARAMELISED BANANA AND CHOCOLATE SMOOTHIE BANANAS HELP YOUR DIGESTIVE SYSTEM IN CLEARING WASTE FROM YOUR BODY WELL. AND THEY ARE A GREAT SOURCE OF ENERGY, MAKING IT THE IDEAL FRUIT TO EAT DURING SUMMER. BLEND IT IN A SMOOTHIE AND THIS IS A MEAL THAT CAN KEEP YOU SATIATED FOR SEVERAL HOURS.

INGREDIENTS

1 tbsp butter 100 gm brown sugar 2 ripe bananas, sliced in half 1 cup skimmed milk 2 scoops of vanilla ice cream 2 tbsp chocolate syrup 1 cup crushed ice Chocolate shavings, for garnish

METHOD

Melt butter in a non-stick frying pan on low flame.

Add brown sugar and let it turn into a dark brown colour. But don’t overcook it or it will burn.

Add the banana slices and after a couple of minutes turn it over so that the caramel has coated the bananas evenly.

Remove from heat and let it cool.

In a blender, add milk, caramelised banana, ice cream, chocolate syrup and ice.

Blend it till smooth.

Pour into tall glasses and garnish with chocolate shavings.Garnish with lemon wedge and cherry.

PREPARATION TIME: 15 MINUTES 84 | CALDRON MAGAZINE, APRIL 2015

SERVES: 2

TIP: You can caramelise the bananas in regular sugar, in case you don’t have brown sugar. You can also replace banana with custard apple and top it with some honey to make a perfect sumtmer cooler.

CALDRON MAGAZINE, APRIL 2015 | 85

MIX IT UP

WATERMELON AND POMEGRANATE GAZPACHO DON’T LET THE NAME THROW YOU OFF. WHILE GAZPACHO IS A COLD SOUP, THIS DRINK IS A CROSSOVER BETWEEN A SUMMER COOLER AND A SOUP – PERFECT TO REJUVENATE YOU AFTER A LONG DAY AT WORK.

INGREDIENTS

4 cups watermelon, seeded and cubed 2 cups pomegranate 1 tomato, chopped 2 cucumbers, chopped 2 red bell peppers, chopped 1 onion, chopped 1 jalapeno, chopped ¼ cup lemon juice 2 tbsp olive oil 3 tbsp mint, chopped 2 tbsp ginger, minced 3 tbsp honey ½ tsp cumin powder, roasted

METHOD

Reserve some small pieces of watermelon for garnish.

Blend all the other ingredients in a blender, in batches. The mixture should be well blended but should retain some grainy texture.

Pour into a large punch bowl and refrigerate for an hour.

Pour in glass and garnish with mint leaves. Serve the reserved watermelon pieces on the side.

PREPARATION TIME: 90 MINUTES 86 | CALDRON MAGAZINE, APRIL 2015

SERVES: 4

TIP: You can replace watermelon with muskmelon or cantaloupe melon and add in some strawberries or blueberries to get a cooler punch.

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MIX IT UP

ICED MINT GREEN TEA PAANI PURI SHOTS CHAAT CAN BE A LIFESAVER DURING SUMMERS, WHEN A HEAVY MEAL IS HARD TO HANDLE. GIVE THE UBIQUITOUS PAANI PURI A NOUVELLE TWIST WITH THE MINT GREEN TEA AND SOME RAW MANGO SHAVINGS.

For the shots: ½ cup fresh mint leaves 1 tablespoons honey 4 cups boiling water 2 green tea bags

INGREDIENTS

For the Paani Puri mixture: 6 paani puris ½ cup raw mango, chopped ½ cup boiled potatoes, roughly crushed 1 tbsp tamarind chutney 2 tbsp sprouts Coriander sprigs, for garnish

METHOD

For the shots: Mix mint leaves and honey in boiling water. Let the tea bags steep in this water for 5 minutes and then discard the tea bags.

Refrigerate this mixture.

When ready to serve, divide among 6 shot glasses.

For the Paani Puri mixture Stuff the paani puris with chopped raw mangoes, potatoes, tamarind chutney and sprouts.

Place over the shot glasses.

Garnish with coriander sprigs and serve immediately.

PREPARATION TIME: 25 MINUTES 88 | CALDRON MAGAZINE, APRIL 2015

MAKES: 6

TIP: You can skip the potatoes and use only boiled sprouts if you are health conscious.

CALDRON MAGAZINE, APRIL 2015 | 89

MIX IT UP

CHOCO MELON BOMB WATERMELON IS THE PERFECT SUMMER FRUIT. WHEN IT MEETS SOME IRRESISTIBLE CHOCOLATE, IT IS A HEAVENLY CULINARY MATCH.

INGREDIENTS

8 watermelon pieces, cut into bite sized triangular shapes ½ cup dark chocolate, melted 1 tsp paprika powder 1 tbsp Tabasco hot sauce Chopped cashewnuts, for garnish

METHOD

Blend the dark chocolate with paprika powder and Tabasco in a double boiler.

Dip the pointy end of the watermelon in this mixture and sprinkle with nuts.

Refrigerate for 10 minutes till the chocolate becomes a hard crust.

Serve immediately

RECIPES COURTESY

KEYS KLUB 90 | CALDRON MAGAZINE, APRIL 2015

PREPARATION TIME: 15 MINUTES

SERVES: 2

TIP: To make an alcoholic version of this preparation, add a tablespoon of any spirit of your choice to the molten chocolate mixture.

CALDRON MAGAZINE, APRIL 2015 | 91

JASWINDER SINGH

TRIED AND TASTED

Pop That Bubbly

G

od bless the soul who first brewed the bubbly. Champagne, at the end of the day, is just a wine that has undergone a second round of fermentation in the bottle. In spite of what many experts believe, that good champagne is best enjoyed in a flute, that very basic fact makes me wonder.

When it comes to celebrations, champagne tops the chart and most people store a bottle of champagne for a very special occasion. Jean Noel Girard, brand ambassador of Champagne Devaux, was in Delhi recently and took Jaswinder Singh through the tasting of three of the finest champagnes from the house of Devaux – the Cuveé D, Ultra D and the Rosé D. 92 | CALDRON MAGAZINE, APRIL 2015

I’ve often tried aged champagnes in a white wine glass with encouraging results. Most experts believe that anything other than a flute will result in loss of effervescence very quickly, rendering the champagne flat on the palate.

However, good champagne that has passed through the hands of a seasoned winemaker will inevitably have very fine bubbles, adding to the finesse of the product. In a white wine glass, finer bubbles of aged champagne stay in the glass, while the wider mouth of the white wine glass lets you take in the bouquet of the ‘wine’.

The Cuveé D is an excellent companion for mild spicy kebabs that are meaty and rich with a full mouth-feel of aromatic spices. The Ultra D is best suited for meaty biryanis, pulaos and rich, buttery curries with robust spicy character.

Brand ambassador of Champagne Devaux, Jean Noel Girard, who shares my views on the choice of glass for a good champagne – the wider opening white wine glass, was in Delhi recently. We tasted three expressions of some of the finest champagnes from the house of Devaux – the Cuveé D, Ultra D and the Rosé D. Devaux is one of those special brands from champagne that comes steeped in incredible history. Established by brothers Jules and Auguste Devaux in mid nineteenth century, the house soon fell to tragedy of loss of the men of the house and the reins of the estate landed with Auguste’s widow, Madame Caluse-Joseph Devaux. Over the next hundred years, the estate produced some of the finest champagne under the leadership of three different generations of Devaux widows. The relation of French finesse and women can perhaps not find a better parallel.

SPEAKING OF FINESSE The Cuveé D comes with a pale yellow to light gold color with very mild hints of spices and herbs like lemongrass, vanilla, apricots and wild gooseberries on the nose. The palate has a full mouthfeel and notes of lemongrass, under ripe peaches, apricots and gooseberries with a rich creaminess that lends a long finish on the delicate bubble for this expression.

The Ultra D is an ‘extra brut’ expression of the Devaux, with 2gm/l dosage (do-zäge – sugar content per liter) and is the only one available in the Indian market at present. It comes with a pale, light yellow color with a nose of delicate minerals and berries. The palate is equally delicate with berries and minerals stretched over fine bubbles of the champagne.

The Rosé D has a mild paleness with a salmon pink color. The nose is exquisite with hints of flowers like lavender and violets, and under ripe citrus fruits. The palate has a unique freshness of under ripe citrus fruits like apricots, blueberries, and hint of lavender with walnuts on the finish. The finish on the Rosé D is shorter than the other two expressions, but is worth a note nonetheless.

FRENCH AND INDIAN PAIRING The champagnes from Devaux would pair beautifully with Indian foods. My overactive mind was playing a pairing game, as I tasted the drinks. It would’ve been nice for the organizers to think of that in advance and pair the champagnes with some basic snacks prepared in Indian spices.

The Cuveé D is an excellent companion for mild spicy kebabs that are meaty and rich with a full mouthfeel of aromatic spices. The Ultra D is best suited for meaty biryanis, pulaos and rich, buttery curries with robust spicy character. The Rosé D is perhaps the best-suited rosé for desserts I have come across in a long time.

The pricing of these expressions is quite attractive, and is in the range of INR 6000 to INR 7500. My recommendations for pairing these excellent expressions of Devaux would be keep it simple, but definitely do not miss out on the opportunity for a great taste festival for your senses. ■

CALDRON MAGAZINE, APRIL 2015 | 93

BOOK REVIEW

Shaken, Stirred And Satiated BOOK REVIEW BY

Parul Pratap Shirazi Don’t be apprehensive of some of the blends in Vikas Khanna’s Shaken & Stirred.

Just like you get your palate to develop when you eat new things, you will experience the same with beverages. Some of the ingredients are expensive, so it would be a good idea to read up on alternate uses to do ample justice to the purchase!

94 | CALDRON MAGAZINE, APRIL 2015

F

or whatever you make of this slew of cookbooks by Michelin starred chef Vikas Khanna, the truth is that they sell. And they sell because they work!

Whether it is the invaluable affability his persona adds to the product or the fact that Indians are ready to try world cuisine, publishers are happy to collaborate with him!

After global foods cooked as kitchen meals in his NYC eatery, Junoon, he is back with a DK Books Publication – Shaken & Stirred. Just in time for season, here is a book that has not a 100 but a 101 recipes for virgin beverages or mocktails.

I ought to have admitted at the onset, I have had a deep association with the production of this book, which adds to the perspective and the biggest point to note is that each drink is unique and has an individual personality. Ingredients, albeit expensive at times, are not hard to find or source and the creative process (for Chef Khanna) seems to stem from his own childhood experiences and largely by his travels too.

INGREDIENTS LOVINGLY SOURCED Chef Khanna’s love for vintage knick knacks and picking up ingredients he falls in love with when he travels are central to this book. Each drink is beautifully presented with easy methods and apart from a few, fairly simple tools and techniques too. Carefully photographed, hard bound and neatly printed, this book makes for a great addition to bar table books. If you don’t stock bar books, start with this!

Given his standing in the community, it is no surprise that a few of the drinks involve a bit of chemistry and a bit of innovation which ought to be considered an honourable challenge, especially if you consider yourself an aspiring or able mixologist. Take the Smoked Yogurt with Dragon Fruit, for instance, where the Chef teaches you how to add a coal smoked flavour to the yogurt or the unfortunately infamous Butter Tea, served with a fennel flavour!

The book is full of surprise flavour combinations and sweet-salty-sour-spicy balances, most of which are perfect for summer. However, Chef Khanna has considered seasons too; from the 10 sections which span from ‘Refresh’ to ‘Chill’ and ‘Inspire’, you will find warming potions like Star Anise Coffee and Saffron Rose Tea, ingredients that warm the body and the soul.

The pitch for the book is clearly – ‘healthy’, a tag that isn’t always taken seriously but in this case, by virtue of a ‘mocktail’ status, every recipe is actually a revitalize or booster of sorts. So if you like to play it up at the bar, liquor only makes it easy - take a leap of faith and serve only mocktails at your next party or use the book for a detox session. Either way it is likely to be delicious! ■

GREEN MACHINE

455 gm fresh spinach leaves 1/3 cup frozen peas, thawed

INGREDIENTS: 6-8 sprigs of parsley 1 large green apple, diced

SERVES: 4 TIME: 5 minutes 2 celery sticks 4 tsp sugar

METHOD: 1. Use a blender to process the spinach, peas, parsley, green apple, celery and 400 ml of water together. Blend until smooth.

2. Strain, mix in the sugar.

3. Stir until the sugar dissolves completely. Serve immediately.

CaLDRON Chef Note: One of the most wholesome drinks in this book, the Green Machine gives the body the energy to keep it going the whole day. The code word for this juice is '5 Gs' because of the five greens used in it.

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TRIED AND TASTED

What’s In My Basket?

Considering the paucity of time and the need for convenience in the urban kitchens, Chef’s Basket kits are ideal to stock. The methods and instructions are clear and the final product is as promised on the pack. The brand offers 3 cuisines as of now – Italian, Thai and Mexican – with 2 to 4 variants in each. The service portions vary from 2 to 6 people and are competitively priced when compared to local home delivery of fresh meals.

96 | CALDRON MAGAZINE, APRIL 2015

PARUL PRATAP SHIRAZI Black Bean Burritos The packaging of the Black Bean Burritos itself is fairly inviting when it comes to Chef ’s Basket ready-to-prep meals. Though it’s hard to open, I appreciate the sturdiness and the fact that it looks untouched by hand. They come stocked with everything you need for a 3 to 4 adults Burritto party and there is an option to add meat, fresh that is!

So, it is highly recommended that you read the process and decide if you want to pick up meats on the side or as an add-on. Each element of the pack is neatly parcelled and needs to be transferred to a serving bowl and reheated or boiled/ fried.

The 6 Burritos need to be pan heated before consumption and the brown rice needs to be boiled, which makes mixing the black beans easier as the heat from the freshly boiled rice brings up the temperature making the mix ready for use.

We recommend cooling packs like the salsa and adding an additional side of sour cream, a definite accompaniment for a dish like this but we assume packaging the same in a non-refrigerated kit may have compelled the brand to exclude it.

The assembly also includes jalapenos and Mexican seasoning blend which is actually sufficient for 6 Burritos provided you enjoy them lean and not packed with filling.

If you wish to make the filling more substantial, minced meat or keema can be added, a recipe for which has not been provided. As well as olives which are on the pack but not in it.

The end product however turns out filling and delicious, especially the black beans and brown rice mix which makes up the most part of the Burrito.

The instructions are clear and easy to understand and a Burrito party is possible within about 30 minutes, keeping in mind the extra sides if you wish to use them.

SERVING SUGGESTION: Serve the kit in a deconstructed spread and let your family or friends make their own Burritos.

PRODUCT NAME Black Bean Burritos and Olive Basil Pesto with Whole-wheat Spaghetti MANUFACTURER Chef’s Basket Olive Basil Pesto in Whole-Wheat Spaghetti This variant comes in a smaller portion size, sufficient for 2 adults, though a side of toasted garlic bread adds more substance for the meal, reiterating the fact that it is best to check the contents of each variant to make a complete shopping or pantry list. The kit includes whole-wheat spaghetti which needs to be boiled, ready to eat olive and basil pesto with basil infused extra virgin olive oil, pine nuts, cracked pepper and sea salt. All this makes this meal ready in about 15 minutes including boiling time for the spaghetti and tossing the pasta for service.

The quality of all the ingredients is good and the infused olive oil is an ideal topping for a pasta dish like this. However it is the olive and basil pesto which is the star and deserves to be so. It has a distinct flavour with fair amount of freshness for a packaged product and takes the edge off the whole wheat spaghetti, especially if you’re used to the durum variety.

The dish is finished with pine nuts to add texture and a slight sweetness which the olives in the pesto need.

You could dry roast pine nuts if you wish to up the flavour. This kit makes for an excellent go-to meal or snack if you’re in a hurry and has a shelf life worthy of stocking in the pantry. Considering the potent flavours this kit packs in, there is not a lot of scope to add meats or vegetables.

CATEGORY RTC (Ready to Cook) PRICE INR 199 onwards AVAILABILITY Metros only FIRST IMPRESSIONS Look and feel: Modern, contemporary and easy going Packaging: Hard cardboard, attractive but tough to open; individual packs are plastic packed and easier to open Price and perceived value: Price is balanced by perceived value EDIBLE PRODUCT EVAULATION Taste: Authentic and palatable Texture: Authentic Quality of ingredients: Good Usability and ease of use: Easy Nutrition information visible: Yes Value for money: Yes Usable Portions: 2 Similar, lower cost items: Not available

SERVING SUGGESTION: To balance the chlorophyll flavours of basil and the zing of olives, a side of garlic bread or a dinner roll is a good and indulgent idea considering the spaghetti is whole-wheat.

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TRIED AND TASTED

A

ll Snackosaur snacks are labelled as low-calorie, healthy alternatives to packaged, processed snacks and foods. The brand uses healthy ingredients like millets, super-foods, nuts, berries and fruit that are made into snacks by using cooking methods like roasting or baking.

The snacks are available as an assorted box of sweet and savoury snacks as well as individually.

Though the product descriptions are insufficient in terms of consumer awareness, the product itself is uncomplicated; combined with the ‘organic’ tag, Snackosaur imbibes a sense of wellness upon consumption. However, long term benefits of any dietary changes are usually evident in time.

PARUL PRATAP SHIRAZI

Snack Like A Mammoth

Salted Broadbeans: Broadbeans are the beans of the fava or butter bean and are heralded as a super-food by mavens today. They provide a boost of protein and fibre along with potassium and B vitamins which aid in building immunity.

Since they contain several other essential vitamins and minerals, it is recommended to include them in one’s daily diet.

When tasted raw they are creamy but ‘green’ in flavour and are best enjoyed roasted or pan fried.

Snackosaur salted broadbeans are labelled as roasted and make for a tasty treat. With a gentle salt balance, they are highly palatable and an excellent replacement for the heavier nuts in the same category. By the size of the beans it is evident that Snackosaur is using quality materials for this snack.

Premium dried fruits: In the context of healthy and organic snacks, dried fruit are essentially, fresh, whole fruits that have been dehydrated on a very low temperature and are usually oven baked. Fresh, seasonal fruits are picked and sorted, washed and dried, then prepped for dehydration by peeling or de-seeding, depending on the type of fruit.

Snacksaur dried fruits are a mix of sweet and citrus and do not have an overwhelming taste of 98 | CALDRON MAGAZINE, APRIL 2015

Snackosaur offers snacks that are unique and interesting. Snacks such as Edamame beans, dehydrated fruit mixes, trail mixes, granola bars are now available easily, locally sourced and neatly packaged rather than imported and overpriced.

PRODUCT NAME Snackosaur MANUFACTURER Sourced CATEGORY RTE (Ready to Eat) sugar as some processed products in this genre do. It is light and not excessively chewy or sticky making it ideal as a travel or commuting snack. It does not do well when repurposed in a recipe as some processed variants do, further reinforcing its naturalness.

Edamame Beans: This is a trending snack for the discerning and comes packed with health benefits obtained from snacks that are low calorie, high fibre and high protein. These are extensively used in China and Japan and most often as snacks.

Snackosaur Edamame Beans are of high quality and delicious; due to their fibre content they are also very satiating. Given the price points, they are cheaper to consume as a snack than purchase raw for cooking.

Roasted edamame beans have a nutty flavour with the texture close to roasted peanuts and unlike typical beans they are not associated with causing gassiness.

Wasabi Roasted Peas: Snackosaur just upped the ante on regular ‘mattar’. This is a pretty generic Indian snack but the wasabi punch does a load of good to the product. Again the consistent size of peas is evidence of quality produce being used and the sparing use of wasabi is a good idea for an Indian audience.

As much as I would have liked a more fiery bite, the current balance is good for most people.

Whole-wheat Oat Cookies: These are best positioned for those of you who enjoy whole-wheat products. It is not an ideal alternative to commercially packaged products in the same category so I would deem them an acquired taste. The coupling of wholewheat and oats is ideal for a high fibre, healthy snack but it doesn’t do much for taste or flavour. These are

PRICE INR 299 onwards AVAILABILITY Bengaluru, Mumbai, Delhi & NCR, Hyderabad, Ahmedabad, Kolkata, Pune and Chennai.

FIRST IMPRESSIONS Look and feel: Fresh and neat Packaging: Clear plastic packaging with complete view of the product.

Price and perceived value: Price is balanced with the likes of organic, low calorie products in the same category EDIBLE PRODUCT EVAULATION Taste: Authentic and palatable Texture: Authentic Quality of ingredients: Good Usability and ease of use: Easy Nutrition information visible: Yes Value for money: Yes

typically mid meal snacks that satiate the need for carbohydrates but not the need for ‘tasty’ cookies.

Lovers of oats will enjoy this snack for sure! ■

CALDRON MAGAZINE, APRIL 2015 | 99

MOVIE OF THE MONTH

PARUL PRATAP SHIRAZI

Spinning Plates, Spinning Stories Watch this docu-film for the emotion, the beatific food, the fantastic chemistry of cooking and how one family is literally feeding you the foods of their forefathers and another is praying for a miracle.

F story.

ood makes stories. It induces a sense of obligation to react, it makes you ‘feel’ and that’s why we eat. We eat food for sustenance; but we eat good food for that feeling, to create that

Over the last two decades, cinema has brought us endearing stories created around beautiful food; the food is as much a star as the lead actors. Food, like comedy and romance, is a genre that’s embedded in pop culture because it changes, like the rules of love, the facets of intimacy; cinema further romanticizes the notion of a good meal.

As cinema goes, not all stories are fiction. Some are recreations of lives lived and meals eaten and these are at times so real, we can almost taste it.

‘Spinning Plates’ is a documentary based on the lives and times of 3 dramatically different food establishments, their triumphs and their travails but most of all their reality.

100 | CALDRON MAGAZINE, APRIL 2015

3 DIFFERENT STORIES The beginning is startling for the fact that the narrative opens with the kitchen of Alinea at Chicago, with Grant Achatz’s deep voice, talking about food like it were a fantasy, like it were art. For Alinea, it is art.

Grant is a prodigy when it comes to 3 Michelin Stars for one man’s kitchen and among the top 10 in S. Pellegrino ‘World’s 50 Best Restaurants’ charts! He is inspired by nature, shape, form, function and the 28 course meal at Alinea is described as nothing short of ethereal, enlightening even!

The story moves on to a diametrically different homestead kitchen in a town that houses just about 70 people at a time. Third generation owned, Breitbach’s Country Dining at Balltown, Iowa is an icon, not for the fact that the entire town eats there at some point in the week if not in the day but for the fact that it burnt to the ground twice and was resurrected to its original, 150 year old legacy.

It is resurrected by none other than the townsfolk who couldn’t bear the thought of a day without a meal at Breitbach! This is a restaurant that feeds from 1,500 to 2,000 people on a Sunday and had a record waiting time of 3 hours on an Easter Sunday with guests who drove in from Omaha!

And then the film begins to move closer to a harsher reality, one that perhaps hits harder than Chef Grant’s battle with tongue cancer, with the story of La Cocina de Gaby. It is about a struggling immigrant couple who persevere to stay afloat in a shaky economy, who solemnly believe in God and gift, the gift of good food and good will.

HOW FOOD BINDS PEOPLE The suspense builds when the Martinez family can no longer pay bills, when Chef Grant is on chemotherapy and when Breitbach’s suffers yet another blow. But in this entire saga, babies are born, weddings happen and as much as we as viewers hope it works out well for everyone, it doesn’t always!

‘Spinning Plates’ sees cameos by none other than Thomas Keller of the French Laundry, a mentor for Grant. A man who knew all too well, that when he creates a star, it must shine over the world and not just in the confines of the French Laundry. Grant is gritty, the Martinez’ are hopeless romantics and like Germans are said to be, the Breitbachs are stoically proud, making ‘Spinning Plates’, entertainment with a drool quotient and a tear or two! ■

Food, like comedy and romance, is a genre that’s embedded in pop culture because it changes, like the rules of love, the facets of intimacy; cinema further romanticizes the notion of a good meal.

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NATIONAL

MASTERCHEF AUSTRALIA SEASON 7 IS BACK ON STAR WORLD PREMIERE HD Star World Premiere HD launched the latest season of culinary show MasterChef Australia in India, within a week of its international airing. To promote season 7 of the show, Brent Owens, winner of the previous season, conducted a whirlwind promotional campaign in India, interacting with viewers.

LISTINGS

This season too, MasterChef Australia will follow judges Gary Mehigan, George Calombaris and Matt Preston in their journey to seek the most passionate and talented amateur cooks from around the country and unearth the Top 24 to join them in the MasterChef Australia kitchen. The winner will walk away with a prize money of $250,000!

BEAT THE SUMMER HEAT WITH GELATO ITALIANO’S FRESH FRUIT FIESTA Beat the searing heat this summer with Gelato Italiano’s Fresh Fruit Fiesta, which offers a variety of fresh fruit flavors including Original Orange fun, Mango Peach Delight, Lovely Lychee Strawberry and Favourite Alphanso Mango. This is in addition to the existing range of offerings.

The Fresh Fruit Fiesta is on till 31st June, 2015 and is available across all Gelato Italiano outlets in New Delhi-NCR, Mumbai, Hyderabad, Pune, Kolkata, Bangalore, Chennai and Cochin.

Experts like Heston Blumenthal, Massimo Bottura, Sat Bains, Maggie Beer, Marco Pierre White, Curtis Stone and Marcus Wareing will join in as guests to ramp up the competition on the show.

This season also sees Vue de monde’s Shannon Bennett guide the amateur cooks through immunity challenges.

MAD OVER DONUTS INTRODUCES MANGO DONUTS AND SMOOTHIES Relish summer’s most loved fruit – the delightful mango – with mango donuts and mango smoothie as part of Mad Over Donuts’ annual twomonth festival. The mango donuts range includes the ‘Mango Twist’ with mango pulp and mango chocolate, ‘Mango Tango’ with mango butter cream and milk chocolate; and ‘Mango Pulp Fiction’ that consists of rich white chocolate, along with a tangy mango pulp filling and mango chocolate shavings.

Tarak Bhattacharya, COO, Mad Over Donuts said, “This is a festival that our fans eagerly wait for and this year in addition to donuts, we have added refreshing mango smoothies too.”

The donuts are priced at INR 59 each, and the smoothies are for INR 110. These special creations will be available till 14th June, 2015.

MUMBAI DUTY FREE LAUNCHES ABSOLUT INDIA Mumbai Duty Free launched Absolut India, a limited edition variant of Absolut vodka in April. Its flavour has been specially created inspired by popular Indian tastes with a blend of mango and pepper to give a smooth and mellow flavour with a well-balanced spicy taste.

The bottle has a specially created design which brings alive the rich heritage and diversity of India. The design options were crowd sourced from over 2,700 artists across India before selecting the final one.

The summer special purchase is strategically launched to coincide with the holiday travel season and give customers an opportunity to indulge in the vodka during their holidays or take it as a souvenir.

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LISTINGS WORLD’S LARGEST NOBU DEBUTS AT FOUR SEASONS HOTEL DOHA

This summer, savor the essence of Dubai hospitality at The Avari Hotel Dubai with its special Summer Stay Package by paying AED 798 for 3 nights. You can also pay AED 1,500 for the 6-night package, which includes the Avari World Traveler room, welcome drinks on arrival, a sumptuous complimentary buffet breakfast, complimentary internet services as well as complimentary shuttle to the major shopping centers in Dubai and pick up and drop service from Dubai International Airport. The package is valid till 30th September, 2015.

Ramzi Assily, GM of The Avari Dubai Hotel stated, “Dubai is the ideal place to visit all year ‘round, come summers or winters and is a great attraction for people who love shopping. Hence, we’ve come up with a great Summer Stay Package to welcome tourists and ensure that they have a comfortable time at the Avari Dubai Hotel. We also have special discounts offers on certain excursions like Desert Safari, Dhow Cruise, Wild Wadi and Atlantis Aqua adventure.”

FOUR SEASONS HOUSTON LAUNCHES HIGH SPIRITS Four Seasons Hotel Houston and Quattro Restaurant have launched the High Spirits series. Inspired by the incredible philanthropic community in Houston, the craft cocktail team behind the bar at Four Seasons has developed a campaign to donate 20 percent of all proceeds from a rotating specialty cocktail to benefit local charity partners.

Kicking off the campaign is the Derby Dancing cocktail on the Lobby Lounge menu. A potent punch inspired by spring in the South, the drink was developed by the Hotel’s cocktail mastermind Cory Cuff.

Four Seasons Hotel Doha has partnered with Chef Nobuyuki ‘Nobu’ Matsuhisa to launch Nobu Doha at the water’s edge along the hotel’s private marina. The 26,000 square-foot contemporary tri-level Nobu Doha is the largest of its kind in the world and is the only Nobu at a Four Seasons in the Middle East.

“We are thrilled to open Nobu Doha and offer our discerning guests and Doha residents alike an unrivaled culinary experience – from extraordinary cuisine to awe-inspiring art and design elements, this truly is much more than just sushi and sake,” said Rami Sayess, Regional VP and GM of Four Seasons Hotel Doha.

Nobu Doha’s menu is influenced by his extensive travels and international training in Tokyo and South America.

EXPERIENCE SERENGETI AND SEYCHELLES WITH FOUR SEASONS SAFARI UNPLUGGED PACKAGE From captivating game drives across the Serengeti Plains to the secluded, powder-soft sands of Petite Anse Bay in Seychelles, Four Seasons Safari Lodge Serengeti and Four Seasons Resort Seychelles are now offering the opportunity to enjoy the very best of the bush and the beach in the new Safari Unplugged package, thanks to the launch of a direct Air Seychelles flight between Dar Es Salaam and Mahé. Bringing together the adventure of the wilderness and paradise rejuvenation, the new Safari Unplugged package allows guests to book any combination of back-to-back stays with both properties to benefit from a EUR 300 credit, which may be redeemed at either Four Seasons Safari Lodge Serengeti or Four Seasons Resort Seychelles.

Regional VP, Todd Cilano, says, "The magic of a safari vacation is something very unique. Early mornings are full of excitement and anticipation for which wildlife may be seen in the day ahead, and evenings are often spent re-living each moment.

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INTERNATIONAL

ENJOY SUMMER VACATIONS AT THE AVARI HOTEL DUBAI

Awww!

Did it have to end?!

104 | CALDRON MAGAZINE, APRIL 2015