finediningindian september 2018

I S S U E 8 S E P T E M B E R 2 0 1 8

#FINEDININGINDIAN

F A C E O F F I N E S T N E W I N D I A N C U I S I N E

#keralaflood

CHEFGAGGAN ANAND

WOMAN PRIDEKANAK KATHURIA

SPICEASAFOETIDA

CONTENTS • FINEDININGINDIAN

S e p t e m b e r 2018

Table of Contents

I s s u e 8

04 KERALA Recent Flood and Onam celebration

06 ASAOETIDA Dried latex from the Ferula

0810

Ms.Kanak Kathuria Masterchef in contestant , youtuber

DHE PUTTU, DUBAI New Restaurant with only steamed puttu

18 BANGALORE Silicon valley of India

23

Seasonal Selected Fine dining Indian Recipe

W W W . F I N E D I N I N G I N D I A N . C O M • @ F I N E D I N I N G I N D I A

04 0818

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Editor's Letter

finediningindian supportschef suresh's#cookforkerala

Dear Readers,

its been a year's Gap we are publishing our magazine again

we are dedicating this issue and all its revenue after expenses goes to the Relief Fundfor Kerala government. Kerala my home place badly hit by the recent floods.

We are so grateful and happy that Fine dining Indian is Recognised Worldwide for itsVision, Our readers are increasing day by day.

I would personally like to thank My wife Supriya premaraj, and all the esteemedpersonalities contributed to the magazine.

We urge all Indian chefs around the globe to provide your recipes and articles for ourfuture issues. We are also looking for promoters, through product placementadvertisement.

From September 1st onwadsMs. Supriya Premaraj will be looking after the Magazineand its editorial side.

Please write to chef@finediningindian.com

With Gratitude, Founder Bobby Retnakumar Geetha

Instagram\chefbobbyrg

#finediningindian

Our Vision: " Being the world's best fine dining Indian cuisine website and magazine"

We strive to achieve this by providing a platform for all Indian food lovers around the globe.

#FINEDININGINDIAN D E D I C A T I O N

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Kerala floodsclick & please donate directly to chief minister of Kerala

J U S T S E E N T H E A N G E R O F R A I N G O D S

Kerala - Gods own country

kerala witnessed one of the heaviest and dangerous rainfall over the years. people from all standard of life were affected around 417 people lost the life. positive side people stood together especially young crowd, Fisherman community and armed forces. young generation kept their spirits high and kept a very positive atmosphere in rescue and relief operation

Kerala received heavy monsoon rainfall on the mid-evening of August 8 resulting in dams filling to capacity; in the first 24 hours of rainfall, the state received 310 mm (12 in) of rain. Almost all dams have been opened since the water level has risen close to overflow level due to heavy rainfall, flooding local low-lying areas. For the first time in the state's history, 35 of its 42 dams have been opened.

Most of the regions affected by this monsoon were classified as ecologically-sensitive zones by the Western Ghats Ecology Expert Panel, the Gadgil Committee. Most of the recommendations and directions by the commitee was either neglected or rejected. Chairman of the committee Madhav Gadgil accused the state government and its irresponsible environmental policy for the recent landslides and floods. He called it a "man-made calamity".

L I F E N E E D S T O M O V E O N

T I M E T O C E L E B R A T E T O G E T H E R N E S S I N H O W K E R A L A F A C E S T H E C A L A M I T Y

Onam is a major annual event for Malayali people in and outside Kerala. It is a harvest festival, one of three major annual Hindu celebrations along with Vishu and Thiruvathira, and it is observed with numerous festivities.Onam celebrations include Vallam Kali (boat races), Pulikali (tiger dances), Pookkalam (flower arrangement), Onathappan (worship), Onam Kali, Tug of War, Thumbi Thullal (women's dance), Kummattikali (mask dance), Onathallu (martial arts), Onavillu (music), Kazhchakkula (plantain offerings), Onapottan (costumes), Atthachamayam (folk songs and dance), and other celebrations. It is the New Year day for kerala Hindus.

The Onam sadya (feast) is another very indispensable part of Thiruvonam, and almost every Keralite attempts to either make or attend one. The Onasadya reflects the spirit of the season and is traditionally made with seasonal vegetables such as yam, cucumber, ash gourd and so on. The feast is served on plantain leaves and consists of nine courses, but may include over two dozen dishes.

In hotels and temples, the number of curries and dishes may go up to 30. The importance of the feast to the Kerala's Onam celebration culture is captured in the famous Malayalam proverb "Kaanam Vittum Onam Unnanam" which means "One must have the Onam lunch even selling his property, to have so".The Travancore-style Onasadya is renowned to be the most disciplined and traditionbound.

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Asafoetida

A R T I C L E B Y S U P R I Y A P R E M A R A J

Asafoetida is the dried latex from the rhizomes of several species of ferula or giant fennel. The species is native to the deserts of Iran and mountains of Afghanistan and is mainly cultivated in nearby India. In India it is cultivated in Kashmir. It is the product of a tall, smelly, perennial herb with strong carrot shaped roots. Asafoetida has a pungent, unpleasant smell quite like that of pickled eggs, but it is added to most Indian savouries. It delivers a smooth flavour reminiscent of leeks. It typically works as a flavour enhancer. Its odour and flavour become much milder and much less pungent upon heating in oil or ghee. Asafoetida is most commonly available boxed as powder or as granules. It is also sold as a hard lump that needs to be crushed. It is best to buy a branded box of powder which is airtight and keeps the sulphurous odour of the spice locked in. having a strong flavour asafoetida keeps well for up to a year.

● Who you look up to, who you approach to get guidance from? o I discuss all issues, recommendations and guidance from my husband. He is my true inspiration and he motivates me a lot. He is the one who inspired me to create this channel and I am grateful for all the support he and my family are providing to me

● How you market your profile and get more clients to help you succeed? o Been active on all social media channels like youtube, twitter, Instagram, facebook, roposo. Haven’t spent too much time in marketing my profile yet. There are some brands who have reached me directly through my email. They found me through youtube or Instagram/ twitter.

● What will be Indian cuisines future according to you, what should be Indian chefs and food enthusiast approach in making Indian cuisine best in the world? o Indian cuisines future is that people across the world, will start consuming more and more healthy, easy to make and delicious Indian food, Indian chefs should try to make delicious, quick and innovative recipes that can bring in a new twist to Indian food across the world.

● A Book or an Incident that influenced you and how it changed your approach to life? o Sandeep Maheshwari’s youtube channel inspires me to share my talent with the world.

● Why it’s Important for chefs or food lovers to enter in competition and How you maintain your focus in winning the competition any suggestions for few Indian chefs planning to entering the competition? o To learn and explore something new, make new contacts in the food industry and to try to create a career using that experience. I maintain my focus by believing in myself that I can win any competition, irrespective of how big my competitors are. My mantra of life “Be passionate about what you are doing and success will surely follow. Share and help others in this world by making it a better place to live”

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SULAIMANI TEA

An awesome combination of spices infused wit tea. A very traditional drink from north side of kerala . This is free flowing in the restaurant helps in easy digestion of food

QUAIL EGG PUTTU

steam quail egg puttu - quail curry filled inside puttu topped with quail egg on top

LAMB CURRY WITH SMALL ONIONS

slow braised spiced lamb shoulder cooked with Kerala spices and fried small onions . an excellent combination with puttu .

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PINEAPPLE CHERRY PUTTU

Puttu that is best for kids, lightly sweet made with pine apple and glazed cherry

SEA FOOD COMBO PUTTU

Designed for seafood lovers. King Prawn masala fried, squid stir-fried with onion, tomato Kerala spices. with a bowl of sweet banana.

CHICKEN ROAST PUTTU

an amazing food combo filled with pulled chicken meat , served with fried chicken and coconut based chicken curry

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GAGGAN ANAND

re-published

A s i a's best chef & restaurant for the 4th time in a row

two Michelin star | 5 t h b e s t i n t h e world

c h e f owner of gaggan, meaticulous a steak restaurant, a

G e r m a n Sühring restaurant

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Q. How did things in El Bulli turn out foryou?

I was in Spain, in the lab of El Bulli, for 3 months. The techniques I learned there helped make my roots stronger. You need to have a strong base. From there, you can emerge and move forward. That will take you to places. Adapt the techniques but create your own identity. You can copy once or twice. That will do extremely well for a few months. But if you don't have your own creativity then you will die out very fast. This formula worked for him really well. And it helped him.

Q.What would you have done as a chef ifyou were not influenced by El Bulli?

I would have found inspiration from somewhere else. You are born with the passion to question how you are growing up, what you are doing and what you want to do. If you don't question your purpose of doing things then you will not push your boundaries. So, that would have got me somewhere else. Or I would have created something entirely on my own. Ha... ha! It's quite possible. Whether it would be as successful or not, that we don’t know. But only a series of failures can describe your success. Only someone who has zero fear of failure can succeed. I have no fear of failure. I learn from it and try again.