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ISSN 2231-5810

FOOD AND NIGHTLIFE MAGAZINE

Volume 5 Issue 7 November 2017 India R100

Breakfasts from around the

World

CRITIQUING

THE CRITICS

Aperitif: The Palate Mood-Setter

Autumn-ise your Wardrobe www.FoodandNightlife.com

Publisher & Editor:

EDITOR’S DESK

Sumit Goyal sumitgoyal@foodandnightlife.com

Co-Founder & CEO: Dishant Narang dishant@foodandnightlife.com

Assistant Editor: Gopa Pincha fnl@foodandnightlife.com

Editorial Desk: Avantika Bose Shruti Sharma

Editorial Desk (Digital): Pankaj Mohanta

Columnists: Anoothi Vishal

Design: Gurdeep Singh (Sr. Graphic Designer) Ajay Upadhyay (VFX & Animation)

Advertising, Sales & Distribution: Tannishka Singh sales@foodandnightlife.com

Dear Readers,

s winter approaches, our appetite develops a penchant towards comfort foods. And when it comes to indulgence my favourite meal is undoubtedly the first meal of the day — breakfast. It is perhaps the only meal of the day, which can aid you in weight loss and where you can experiment with choices, without fussing too much about the calories. You can have something sweet or savoury, fried or baked, with eggs, bacon, French toast or pancakes, or simply cereal with milk, the choice is plentiful. To add some more to your list of breakfast dishes that you could try, we have compiled the most popular or traditional breakfasts spanning 21 countries from around the world as our cover story in this issue. In the issue we talk about Aperitifs, the modestly alcoholic concoction usually had as a pre-dinner drink since it stimulates the appetite, and how it is gaining popularity in India. We get candid with Chef Priyam Chatterjee as the young and dynamic Head Chef of QLA reveals his signature cooking styles, his influences, what drives him and much more.

Along with our regular features, we’ve compiled a list of fashion essentials to pep up your Fall wardrobe. Another special in this issue is FNL’s low down on The Grub Fest, Delhi’s most buzzing and coveted food and music festival, a three-day fiesta which brings together the best of the city’s F&B with the added zing of live performances by some of the most noteworthy artists. Cheers!

Sumit Goyal

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M/S FOOD AND NIGHTLIFE

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All rights reserved worldwide. Reproduction in any manner without prior permission is prohibited. Food and Nightlife takes no responsibility for unsolicited photographs or articles. All photographs, unless otherwise indicated are used for illustration purposes only. All disputes, differences, claims and proceedings are subject to Delhi Jurisdiction only.

CONTENTS

Critiquing the Critics - Anoothi Vishal

Chef Profile: Priyam Chatterjee

Cover Story - 21 Breakfasts From Around the World

Restaurateur Profile: Vikrant Batra

Secret Service Reviews - Fig & Maple and Kheer

Indiaâ&#x20AC;&#x2122;s Favourite Carnival - The Grub Fest

Aperitif: The Palate Mood-Setter

Autumn-ise your Wardrobe

Love? Meh! I Would Ra ther

Fitness Guide for the Zodiac Obsessed

A Wishful Plate for 2018

Fall in Chocolate

FOOD

CRITIQUING I

t’s a truth universally acknowledged that since everyone eats and drinks, they believe they can be food (and wine) critics too. We are just not talking about the Zomato “critiques” but about event organisers, food group members, those with socialite aspirations, bloggers (though some credible ones exist) or in fact any one wanting to show off on social media. It does not matter whether they have any understanding of cuisines and their cultural context. It also barely matters whether they can string together one straight sentence in the language of their choice. But they all have an opinion, which these wannabe critics feel the need to publicly share. While social media has truly democratised our freedom of speech and expression and everyone can have their fifteen minutes of fame, the menace of wannabe critics is that it extends far beyond just annoying, inexplicable or plain ridiculous posts. That many routinely armtwist establishments for freebies by threatening to defame their hard-earned reputations or conversely use paid media to prop up restaurants, chefs, and restaurateurs to create a buzz around these are cause for concern. If there is neither competence nor honesty while reviewing restaurants, the entire ecosystem suffers. Restaurants think it is okay to play to the lowest common denominator — the buzz generated by such dubious media feeds vanity and business bottomline, however kitchen creativity lies forgotten. The public, meanwhile, knows not who to trust. Everything is a distorted social media projection. This phenomenon of a lack of credibility in the critiquing space that we are seeing in India is completely at odds with highly regarded independent media in the UK and the US. The opinion of a few newspaper critics is valued because the audience is perhaps discerning enough to prize scholarship and sense over internet garbage. Interestingly, the foodscape across the UK and the US is much more evolved. Will India ever have such a scenario where we can be truly proud of restaurants and chefs pushing the envelope, being invested in quality rather than social media pats paid for in cash or kind PR and marketing? I am not so sure. That can only happen when credible and knowledgeable voices stop buying PR spiel and when the larger public itself values informed opinion over “this was the tastiest pizza of my life” kind of reviews. Conversely, restaurants need to stop giving their power away by encouraging or pandering to dubious “critiques”. Stop calling them for free meals and parties, and stop placing value on the picture of a pretty face uncorking a wine bottle on Instagram. That may generate hundreds of likes, but really, are any of those getting converted to business? When restaurants start examining their ROIs properly and professionally, much of the wheat will be sifted from the chaff.

THE CRITICS By Anoothi Vishal

In the meantime, for all wannabe critics, here’s how to really do it: Explain why you like or dislike something Your review can’t just be “this was the tastiest parantha” or “yummiest pasta”. What made the food good or bad? Was the spicing judicious ... the ingredients apt? Was there inventiveness? Was the cooking perfect…? Those are parameters on which you need to judge dishes. Stop swallowing PR spiel Many years ago, we were made to meet the ‘king of kakori’ at a restaurant and given the story about his family having invented the kakori kebab. Now, even basic research will tell you that there is no ‘king of kakori’. If you are invited to a Shahjahanabad food festival with dishes going back to the Mughals, at least stop to question how did the hotel come by these recipes? Stop being taken in by the dazzle of celebrity A celebrity TV chef descends on the Indian metros, and all wannabe critics want to pose with him. If you are serious about your craft, stop being that fan boy or girl. You need to examine their work dispassionately and you can hardly do that if you are in awe of them. Have the right intent Why are you in the business of reviewing? Freebies? Social prestige? To get business from brands whose next event you can curate? All the wrong reasons to turn to critiquing.

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Stop indulging in games of upmanship Food slobs and snobs are equally intolerable. Go experience food with an open mind and then learn some more about it.■

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Start looking at food in a larger cultural context And stop being an entitled brat— Just because you have travelled around the world on dad’s money and eaten at expensive restaurants does not make you the best judge of everything. It’s not an automatic guarantee of either a fine palate or good sense.

If there is neither competence nor honesty while reviewing restaurants, the entire ecosystem suffers

ECLECTIC on CHEF the BLOC K For some a repertoire as impressive as his can sometimes take a lifetime in the making, but at 29, Chef Priyam Chatterjee, it appears, is only warming up.

By Gopa Pincha

riyam Chatterjee’s passion for cooking began at an early age growing up in a family of exceptional traditional cooks in Calcutta. Right after graduating high school from a boarding school in Darjeeling, Chatterjee joined culinary school and spent his early days in Chennai as an on-job trainee chef. Fast forward six months to being part of the pre-opening of Park Hyatt Hyderabad; meeting and eventually working for his mentor and guru Jean Claude Fugier and also Italian master Chef Matteo Grandi; assisting two star Michelin Spanish Chef Koldo Royo; being part of the opening wing of Fauchon Paris in Oman as a Jr. Sous Chef; playing a vital role in opening six flame grilled concepts in the Emirates; and the most recent chapter — Head Chef and Director at Qla, New Delhi. FNL sits down to unravel Chef Priyam Chatterjee — the underdog in the culinary world hiding in plain sight. Q. When did you know you wanted to be a chef? What inspired this career? I had no clue that I would even come close to cooking forget being or becoming a chef. I still am a cook first and then a chef. I guess I was destined to become an artist and fate chose the word ‘edible’ as a form of art for me. I was a commerce student but always inclined towards art. At that time I finished high school and had to make choices, I was preparing for the National Defense Academy. And when that didn’t happen, I decided to take on hotel management because I wanted to do something that had a more practical approach than books and more books. Q. What have been your major milestones and accomplishments, and how have they shaped and influenced your career today? Milestones? Umm.. really? None, actually. I am still figuring my inner strengths and tunnels of creativity within me, which keeps me extremely inquisitive and happy all the time. So milestones are yet to come, I guess. Accomplishments are lessons that I have learnt in the last seven years of cooking — being demotivated, abused, mocked, and then taking all of that in and turning it into a good value system to run my future. I wish to thank all those who were instrumental in breaking me … you have actually been a part of ‘making me’. Q. You have worked with many greats in the culinary world — starting with Jean Claude Fugier from France, to Spanish chef Royo Matteo Grandi, chefs from Gueltero Marchesi, and also at the legendary French gourmet food and delicatessen company Fauchon in Paris. What are some of the most important lessons that you’ve learnt from them? Chef Jean Claude has been very influential in my life, almost like a father figure in terms of my culinary universe, at least. He held my hand and taught me how to cook and also showed me France through his cooking and teaching.

I learnt to be a better person from him, I learnt how to control everything or at least try to. I learnt to understand the importance of joke and seriousness. I learnt to keep my emotions aside at work. I learnt to value this life as a cook, and of course, I learnt good food. I also worked with Chef Ernest Darren Alford who is a storm when it comes to cooking. He is mind-blowingly talented and a great person. Fauchon taught me that it is the product and the product only that is solely important, the chef comes later. Q. What is Chef Priyam Chatterjee’s signature style in the kitchen? How do you best describe your cooking? My signature style?? Umm.. long hair, music, bad ass boy of the trade! My cooking style on the other hand is eclectic. I am extremely driven by nature and the thought process around our lives, and events that are soul touching and sometimes provoking. I am demanding and I want things to be absolutely perfect, if at all we come close to what perfection is all about. One must always have a space open for creativity and a space to just space-out and think…and that’s what I do. And the rest, the plate speaks for itself. Q. How does it feel to be the ‘Times Night Life Chef of the Year 2017 (Delhi)’? It feels like a blessing. A token of awareness that assures me to work harder. Q. Who is your greatest source of inspiration? Mom, sister, dad’s death, tsunami, autumn leaves, winter, Aleppo, the sea, the stars, empty chairs, love, hate, sunshine, that sweater! My brain! Everything.

Q. In your opinion, what are the most essential areas of improvement necessary in the Indian F&B and hospitality industry today? The industry calls for the fair practice of encouragement, togetherness and teamwork, loyalty and openness, and better platforms for talents to showcase their work — understanding that times are changing and one would need ‘tomorrow’ as a vision. What needs to change is this madness of sucking up to every tantrum of the people we cater to. It has begun to feel more transactional, like some give-and-take in business, and that is not required. We definitely need a better body that determines the import of products and ingredients into the country, and also monitors consistency in foods produced locally. Q. What’s your approach to inventing a new recipe? I don’t sleep. I cling on to a vision, a note, and then I gather all the scents in my head because true cooking is in the head and not just on your tongue. I create something that MUST have a story, that must talk to diners who are going to savour it. Next morning, chef coat on and it’s time to execute that vision. Q. How do you remain abreast with the ever-changing trends and developments in the business? I take inspiration from the Nokia story… As simple as that. And like I mentioned earlier, the maverick in me never allows me to do normal things. So I am always different. I work closely with my suppliers and farmers to push them to give me something different so in return I can do proper justice by cooking it differently. Q. If you could invite one person to dinner, living or dead, who would it be? I would invite my father. It would be nice to see him again.

Q. How many tattoos do you have? Do we have a story behind them? I have four super large tattoos. The first is a boombox on my stomach for all the rockstar days memories. The second one is on my entire left arm as a tribute to my life as a chef. The right arm is actually a combination of Buddha, Shiva and Ganesha (still to be completed) symbolising power, wealth, and peace.

Q. If you were to open your own restaurant, what style of food would you pick and where in the world would it be? If? ‘If ’ is not the right word. The word is ‘When!’ When I do, I will open a restaurant that will speak emotions on the plate through art that is tasty. I’d also like my cooking to reflect my roots and traditions, but with a vision for tomorrow for the next generation to cling on to and for them to have a thought process. It could be anywhere. I already have a name for it! Q. Contemporaries and seriously senior chefs who’s work you admire… India’s — Sabyasachi Gorai, Sujan Sarkar, Atul Kochhar, and Rishim Sachdeva. Massimo Bottura, Andoni Aduriz, Dominique Crenn, Esben Holmboe Bong, Anne-Sophie Pic, Akrame Benallal, Atsushi Tanaka, Magnus Nilsson, and many more. Q. You are happiest as a chef when…? When I am creating and cooking while listening to opera. And when I am playing pranks on my team. Q. First thing you do when you start your day at Qla? Shake hands with my valet staff and then greet everyone with a hug. Q. Breakfast for dinner or dinner for breakfast? Both. Depends on my hunger pangs.

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Q. After a long day in the kitchen, the best way to unwind is…? Red wine, blues or jazz music, the piano or drums, workout. Hopefully an open arm awaiting for me one day! That would be a nice feeling to come back to. Q. You play the drums. Are you self-taught or did you train? I did train for a brief period, but most of it came from within.

Q. What has Qla been like for you so far? Qla has been a beautiful institution. Qla is an extremely thriving and robust power plant that is building artists and thinkers. Qla is gorgeous, Qla is home.

Q. Favourite quote/word/phrase that you use most in the kitchen? F …… bwahahahahaahaha!!! Not really ! I always tell my boys two things — linger around the thought process, and second, if you really want to strive for perfection, watch your girlfriend or wife get ready for an occasion. You will know what perfection is all about!

I guess I was destined to become an artist and fate chose the word ‘edible’ as a form of art for me

Q. What is the most essential item/ingredient in your kitchen? Patience Q. What do you think is the most challenging ingredient to work with? People. We are all ingredients built to create the final product, aren’t we? Q. Do you cook to live or live to cook?

Q. A detail most of us would otherwise not know about you? A fetish, maybe? Fetish? Ahannn! Hmm well…. I am an artist you see (wicked grins and smirks). I am kind of an open book. One easily gets to know what I am all about. I love cats and dogs. I have a thing for women with a deep voice! Hahahaha!

I live to cook.

Q. Who are some of your favourite music artists? Foo fighters, Nirvana, Switch Foot, Kings of Leon, Melody Gardot, Death Cab for Cutie, Arctic Monkeys, Oasis, Strokes, Ezio Bosso, The killers, Coke Studio Pakistan, Debjeet Ghosh.

Q. If you weren’t a chef, you would be…? Army Officer. Don’t know really, I took it as it came.

Q. The one discipline you value most in any chef… Passion. Passion is a very serious discipline. Q. Every plate leaving your kitchen counter at Qla is nothing short of a work of art. Describe your muse… I don’t really know how to describe it, guess the little maverick living inside me never likes anything that doesn’t entice me or triggers emotion or lingers around the taste buds and inside the diner’s head. I am an ardent follower of art, history, literature, and architecture, and I want all of that to come on to the plate. Q. In a 2016 interview you spoke about writing a book. Tell us more ... I am compiling my life as a cook with thirty dishes that are extremely ‘Priyam’ into a book. The book is part biography, part cookbook. Its exciting!! It’s going to be titled ‘ONE COOK. ONE BOOK’. Q. A chef you’d love to collaborate with? A chef? Can I add a few? I would love to collaborate with Andoni Aduriz (Mugaritz), Massimo Bottura (Osteria Francescana), Björn Frantzén, Marcus Jenrmark, and Akrame Benallal. Q. Have you ever experimented with Bengali flavours and your signature style of cooking? If yes, what was it like? Yes, of course! They are my roots. But my understanding of flavours lies in teasing slowly (but surely) rather than slapping you right on your face. So it’s a lot subtle. There’s going to be a pop-up on the whole post-modern take on traditional Bengali dishes at Qla soon.

Q. How does a day-off in the life of Chef Priyam Chatterjee look like? A day-off is Netflix, junk food, sometimes shopping, sleeping (serious stuff)!

Q. Three best restaurants you’ve eaten at? Mugaritz (Spain); Reflets Par Pierre Gagnaire (Dubai); Qla (New Delhi) Q. What’s your favourite street food? Papri chaat Q. What your take on pineapple on pizza? Okay or not okay? Absolute rubbish Q. Your dream vacation spot? I like Paris. I would love Sweden or Greece. Q. Name a celebrity you’d want to have a dinner date with. Uma Thurman, Anne Hathaway Q. A piece of advice you’d give a young chef entering the industry in India? Basics, basics, and basics first. Come with an open mind because your seniors have a lot of guiding and teaching to do. Sadly, a lot make you labourers from day one. That’s not teaching, that’s not cool. Q. What’s next for Chef Priyam Chatterjee? Next would be bigger better nicer. I would be more hardworking, humble, grateful, wiser, and hotter I guess hahaha!! Q. Where do you see yourself in five years? Ten? Five years? Ummm, one star Michelin Chef at least. If not a happy long haired bad ass boy of the trade as always ! Much love.■

COVER STORY

Breakfasts From Around the

World

‘Eat breakfast like a king, lunch like a prince and dine like a pauper’. At FNL, we concur with the historical maxim, thus bringing you our pick of 21 great breakfasts from all around the world.

he first couple search results displayed on my Google search bar when I type ‘Is breakfast...’ quickly catapults my research to a whole new (read: endless) universe of research studies by numerous world class scientists. There’s a fair share to be heard from food bloggers, nutritionists, and fitness enthusiasts, too — opening the floor for countless health and lifestyle debates and diet fads. While some will tell you to keep your breakfast to a minimal, others oft encourage you to make it the heaviest meal of your day. If you have the appetite of Michael Phelps or simply enjoy a breakfast fit for champion, are an occasional breakfast eater, or worse, don’t believe in breakfast at all … our selection will surely inspire you to reconsider your choices, and plausibly give you enough ideas to revise your breakfast menu once you’re through. You’re Welcome!

Image: www. singaporeexpats.com

Image: www.gizmodo.com.au

AUSTRALIA While modern interpretations of an Aussie breakfast now appear on many menus, the most common and traditional Australian breakfast is a big fry up. A plate of beautifully cooked farm fresh eggs, smokey bacon, grilled tomato, and mushrooms. Additionally, sausages, hash browns or baked beans and their all-time favourite topping â&#x20AC;&#x2DC;Vegemiteâ&#x20AC;&#x2122; on toast can be optional extras, too.

MALAYSIA

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One of the top breakfast choices amongst Malaysians is Nasi Lemak. It includes slices of cucumber, fried anchovies, roasted peanuts, and hard boiled eggs served with spicy sauce on the side. The entire platter is served wrapped in a banana leaf.

Image: www.tripadvisor.com

JAPAN A traditional Japanese breakfast consists of steamed rice, miso soup, and grilled fish. The common side dishes include tsukemono (Japanese pickles), nori (dried seasoned seaweed), natto (fermented soy beans), kobachi (small side dishes which usually consist of vegetables), and green salad.

RUSSIA In Russia, breakfast is known as zavtrak and is considerably heavier than other European breakfasts. It consists of buckwheat pancakes, heavy omelettes, and sandwiches filled with salted meat. Kasha, the traditional porridge, usually made of buckwheat is also eaten.

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COVER STORY

PAKISTAN

TURKEY The Turks begin their day with cheese and that continues pretty much throughout the day. Breakfast in Turkey means a variety of cheeses like beyaz peynir (pronounced (bay-AHZ’ PAY-neer) — fresh white cheeses similar to feta, eski kasar (pronounced es-KEE’ ka-SHAR’) — aged kashar cheese, which resembles Italy’s Romano cheese. The breakfast also includes butter, olives, eggs, tomatoes, cucumbers, jam, honey, and spicy meat.

Image: www. w-dog.net

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Also known as Nashta, a traditional Pakistani breakfast consists of paranthas, eggs, Indian bread or roti, qeema (minced meat), fresh seasonal fruits, shami kebab, and nuts.

GREECE

ITALY

Breakfast isn’t really a big thing in Greece and a typical tongue-incheek response from any local would likely be ‘coffee and a cigarette’. The typical breakfast, however, consists of coffee, bread, rusks, olive and olive oil, yogurt, cheese products, honey, fresh vegetables, pies and fresh fruit.

Italian breakfasts aren’t very lavish or big. It usually consists of a cup of cappuccino with ‘cornetto’ meaning ‘little horn’ — the Italian version of the croissant. A cornetto is softer and containing less butter compared to a croissant.

EGYPT

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Fuul, the quintessential Egyptian breakfast food is served with grainy Egyptian pita bread, and consists of cooked and mashed fava beans. It is often served cold. It is known to be more earthy and hearty than hummus.

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BELGIUM While the world famous Belgian waffles are really more of a touristy breakfast, traditionally, the locals prefer, not waffles, but bread and cheese, such as sliced Gouda, jam and honey, and nut spreads like Nutella.

AUSTRIA

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Breakfast is undoubtedly the highlight of the day in Austria and a variety of breads and rolls the most crucial element of the first meal of the day. Other traditional breakfast musts are cold cuts (ham, salami, etc), cheese, butter and jam, soft boiled eggs, and a cup of coffee or juice to go with it.

NETHERLANDS Image: www.cruise.co.uk

Bread sprinkled with Vlokken and Hagelslag (commonly used chocolate-toppings on sandwiches), are unique to Dutch breakfast. It is usually accompanied by a cup of coffee or tea.

ENGLAND For the morning menu, the Brits go for traditional back bacons, fried or patched eggs, grilled tomatoes, mushrooms, hot buttered toast, and sausages. This is often served with a slice of white or black pudding accompanied by tea, thus making up the typical English breakfast.

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COVER STORY

FRANCE France does not rate high on lavish breakfasts. It usually consists of freshly baked baguettes, croissants, pain chocolat, brioche or toast, and preserves as well as cafĂŠ au lait (coffee with milk) to go with it.

SPAIN

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El desayuno or breakfast in Spain, is the smallest meal of the day. The classic Spanish breakfast usually consists of a very strong cup of espresso loaded with heaps of cream accompanied by sugary churros.

MOROCCO Bread is the cornerstone of Moroccan cuisine and breakfast is no exception. There are different varieties of bread and pastries such as betbout, khobz, msemmen, and beghri etc. It is usually accompanied by mint or peppermint tea.

CANADA The biggest producer of maple syrup in the world opts for the obvious stack of pancakes dripped in maple syrup for breakfast. But thatâ&#x20AC;&#x2122;s not all. A traditional breakfast in Canada also consists of cooked eggs, fried pork sausages or bacon, hash browns, toast, and lastly cereals or hot oatmeal.

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MEXICO Eggs, beans, cheese, corn tortillas, cheese burritos, and chiles rellenos typically make up a traditional Mexican breakfast. This spicy and flavourful breakfast is usually accompanied by sweetened coffee sprinkled with cinnamon or fresh fruit drinks.

AMERICA AMERICA

COSTA RICA The traditional Costa Rican breakfast consists of a dish called gallo pintogallo pinto or ‘spotted rooster’. Gallo Pinto is fried rice and black beans, lightly spiced, and is usually served with sour cream and either fried or scrambled eggs. Popular choice of drinks are coffee or fresh fruit juice to go with it.

Image: www. wikimedia.org

Image: www.casacomida.com

Most diners in America will do a big breakfast. This typically includes bacon and eggs served alongside toast and hash browns, pancakes accompanied with either syrup or sausage or bacon, orange juice, and coffee.

BRAZIL Despite breakfast not being the most important meal of the day (lunch is), the morning coffee (a really strong one or with milk) is an integral part of the Brazilian breakfast. Freshly baked breads with butter and margarine, and ham and cheese are a popular choice for breakfast. So are fresh fruits, and the ever so popular Pão de queijo — Brazilian cheese puffs.

FOOD

The Two P’s to Success -

Passion & Persistence By Avantika Bose

Introducing Vikrant Batra — the man behind ‘Nueva’ and the wildly successful chain ‘Café Delhi Heights’ — who believes hard work and persistence are the key to success in life. FNL digs in for a tête-à-tête!

life altering moment often acts as a catalyst for deciding a career path. This moment arrived in restaurateur Vikrant Batra’s life when he realised he wasn’t quite satisfied only just immersing in his family business (banqueting business) as he was unable to grow it further. On the one hand, he was happy to have inherited this business but on the other, the fact that he was unable to take independent decisions and working in the shadow of his parents made him realise that he needed an out. That’s when he took a leap of faith and dived into outdoor catering business. This gave him a lot of satisfaction and after eight to ten years of catering he realised that this wasn’t an organised business. He wanted to be a part of a sector that followed systems and processes. It was in this moment that he decided to move into the world of restaurants by starting his own Café, Café Delhi Heights and then after a few years starting a fine dining restaurant called Nueva. In an interview with Food and Nightlife, Vikrant Batra, tells us that he joined the F&B industry primarily because he is extremely fond of eating. He shares that his parents started the banquet business when he was 13 or 14 years old and he used to be in the kitchen only for the free chilli chicken and spring rolls. Join him as he tells us about how it all started out for Café Delhi Heights, his immense love for butter chicken, what it’s like to manage a chain of cafés, a fine dining restaurant, and a hotel — all at the same time and much more… Q. How did the journey for Café Delhi Heights begin? And how has it been so far? Being born and brought up in Delhi and completely in love with it, I wanted to do something that would very beautifully capture this city’s diverse culture and combine it with my love for food. This is how the journey for Delhi Heights began. And so far the journey has been brilliant! God has been very kind and I’ve got more than what I expected. I love working and my customers are my celebrities – they are the ones who have supported me, and that’s why I’ve been doing so great. Q. How did you come up with idea of starting your own café instead of a restaurant? Traveling extensively for the past twenty years or so, one thing I realised was that for people in India a café simply meant a place that serves coffee, like a Café Coffee Day or Barista for instance. And on the other hand, growing up the restaurants that my parents took me to were very stiff. There was nothing casual about them. These two factors made me realise that there was a need for a place that was more casual, where you could have a meeting, dine, enjoy good music and drinks. I wanted to create a place with no rules basically a ‘no rules café’where people could walk in slippers, there was no strict dress code, where you could eat what you wanted to eat and sit the way you wanted to, stand or even dance if that’s what you felt like doing. The idea was to give a lot of comfort to people, and so I decided to start a café instead of a restaurant.

Q. A little birdie told us that your goal is to have 20 outlets under your wing in Delhi/NCR and Mumbai. How far has this vision progressed? We are already at 16 now, and if God is kind then we’ll reach our target of opening 20 outlets by the end of this year.

Q. What is your strongest memory associated with food? I simply love butter chicken. For me its butter chicken for breakfast, lunch, and dinner, basically butter chicken all day, every day! The strongest memory associated with food for me is when I had my mom’s special butter chicken for breakfast.

Q. Back in 2013 you opened Palm Springs, a state-of-the-art boutique hotel in Naraina. How is running a hotel different from running a café? Given I’ve dabbled with banqueting and catering and currently I own a chain of café’s and recently I’ve even opened a fine dining restaurant called Nueva, let’s just say that a hotel was missing in my basket. Being in the food industry everything is more or less the same, at least for me. True, a hotel requires more maintenance but all in all it’s the same as running a café or a restaurant. You give your customers good energy, ambience, and service, and people will automatically come. So, I don’t believe there’s any difference in running either one.

Q. Is there a set recipe for being a successful restaurateur. If yes, what? There’s no set recipe to become a successful restaurateur. Discipline, hard work, persistence, and passion for your work — and this applies for anything that you do in life. This is something that everybody knows and there’s no rocket science behind it. People who want to work hard and are persistent will be successful whether it’s owning a restaurant, magazine or anything under the sun.

Q. Are there any major differences in eating habits of people in Delhi and Mumbai? I feel this is the biggest misconception that people have. There’s no difference in eating habits between the people of Mumbai and Delhi. Yes, 10 to 15 years back people in Mumbai used to eat out more than people from Delhi but now it’s all the same. In all honesty, it is very difficult to compare metro cities. Though I would say that the Gurgaon crowd and Mumbai crowd are very similar, but overall there’s no difference.

Q. Back in the day you started another place called Café Terminus 1 which is no longer operational. However, what set this place apart from the rest is that it was a one of a kind fusion restaurant serving different varieties of food from 17 countries. We are curious to find how you came up with this concept? We shut down Café Terminus 1 almost a year and a half back. At that time molecular gastronomy was the thing and I wanted to open a place where I could do molecular food from all over the world — give fusion to any cuisine whether Indian, European or American. That was the idea behind this restaurant.

Q. One element which separates any restaurant from others is the impeccable service and the service staff. Who handpicks them for you? When we started out, for the first two years I handpicked the service staff myself, which was a lot of hard work. Later on this led to a lot of organic recruitment. My team now does this task for me and they’ve very well understood what sort of culture I want to create. If you set a very good work culture then your fight to handpick good staff is over and good people in the industry automatically come to you. Q. Who is your greatest source of inspiration? My mother, who has been in this business for the past 40 years. She’s the one who still leads the business for us. Q. How do you manage so many ventures at the same time? Discipline, persistence, and system. Apart from that, in the last couple of years we’ve invested a lot of money on technology which has really helped us. Processes and technology is a big thing now and has been a great help for us to maintain so many ventures this smoothly. Q. What are you passionate about in life apart from the restaurants you own? Golf Q. What’s the one thing that you’d want your bouquet of restaurants to be known for? I want the Café Delhi Heights chain to be known as the best café, and Nueva to be known as the best bar and fine dining restaurant. Q. The best restaurant you’ve eaten at? Koya in London Q. Which place in your opinion serves the best coffee in the world? When I went to Melbourne back in 2013 I drank the most brilliant, different, and original coffee being served at these tiny café’s there.

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Butter chicken for breakfast, lunch, and dinner, basically butter chickenall day, every day!

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Q. What role does the choice of location play for fine dining places to do well? When you open a fine dining place you can’t leave any stone unturned. From your location, staff, cuisine, to the experience of the customers everything is extremely important. So I believe that location, along with other factors, is a very integral element when you open a fine dining restaurant. Q. Tell us a little about your new fine dining restaurant — Nueva. Nueva is an up-market bar-cum-fine-dining restaurant. There’s a bar on the ground floor with music. The first floor is where the food is served. Chef Michael Swamy is on the board of directors and thefamed cricketer Virat Kohli is one of the partners. It offers Peruvian cuisine, which is currently in vogue in the food world.

restaurant then you must first work at a restaurant. See the kind of hard work it requires and whether or not you’re able to adapt to it. If yes, then its very simple — just be hard working, honest, and persistent and you are good to go. Q. Last weekend on earth – which city are you eating in? Barcelona, Spain Q. Do you have any pet peeves? Dishonesty — I can’t tolerate it when people lie to me. Q. What is going to be the next big thing in the food world? Peruvian cuisine has already become very popular and soon it’s going to be the ‘it’ thing in the food world. Q. If you had just one wish what would it be? Happiness for me and the people around me. Q. Name a restaurant trend in India you’re most excited about... A restaurant trend in India that I’m really excited about is fine dining. There is a dearth of up-market bars and fine dining places in the country. Q. Do you eat out at your competitor’s restaurants? Which one is your favourite? I eat at different places every week as I believe there is no competition. Q. What aspect of your business keeps you awake at night? I am scared of failures. In order to get a good night’s sleep I work really hard throughout the day so that success remains. Q. In what ratio does quality of food and décor of a great restaurant contribute towards a great dining experience? 70 per cent food and 30 per cent decor

Q. There is an old saying, ‘if you hate someone ask them to open a restaurant’. Do you agree with it? It’s a difficult industry and requires certain amount of hard work and dedication. In my opinion, if anyone is passionate about anything in life then nothing is difficult. True, owning a restaurant means spending very little time with your family. Although, I completely disagree with the statement that ‘if you hate someone ask them to open a restaurant’. Yes, if you hate their family then you could ask them to open a restaurant, hahaha!

Q. Facing the gallows, what would you ask for your last meal? BUTTER CHICKEN!!!

Q. Any tips for aspiring and newbie restaurateurs?. I would say they should work outside their comfort zone to gain experience and then think about becoming an entrepreneur, and this applies for not only aspiring restaurateurs but for any business. However, if you’re planning to own a

Q. What’s next for you? I want to contribute towards society through education. So the next thing for me is to open a culinary institute. Though it’s not in the cards right now but it’s part of my plan and I’m eagerly looking forward to it.■

Q. Do you see your kids following in your footsteps? We can’t force anyone to do anything in life until and unless they’re keen about it. For now, I’ve told my son and daughter to focus on their education, and once they’re through with it this is what awaits them. If they want to carry this forward or not is totally up to them. I just want both of them to follow their passion!

REVIEWS

adhika Khandelwal, Chef-owner of Shahpur Jat’s famous Ivy and Bean, has opened a second restaurant — Fig & Maple — a bijou place in the heart of South Delhi. After winning the hearts of numerous Dilliwallas with her first venture, her second venture into the world of restaurants has found home in GK-II M-Block Market, and is pretty as a picture with both indoor and outdoor seating. With Fig & Maple, she also brings her ‘fresh, seasonal and local produce rather than canned and processed food’ attitude to the enclaves of GK II. Naturally, FNL Secret Service was quite intrigued by this venue that has lately been the talk of the town. So on a balmy Thursday evening, four agents from team FNL made a 9 pm dinner reservation for the obscure undercover operation. First things first! — Parking was not an issue because it was a Thursday night. Come Friday or Saturday night, finding a parking spot can get a little tight, just like it usually does during the day. Chicken & Cheddar Sandwich

Our journey begins by entering a tiny lift that takes us up to a loft lookalike space, which further extends to a terrace. Sparse interiors, beautiful rooftop, in-house library — this place has a charm of its own that does not intimidate you, rather welcomes you to make the place your own. The thoughtfully curated menu by Radhika is rather heavy on breakfast and brunch dishes. We recognized our server for the evening, Vinod, a familiar face previously regularly spotted at Gourmet Café. As always, he was his usual friendly, helpful self … all smiles all the time. We ordered an array of dishes — the dinner commenced with Parmesan chips with wasabi mayo and a portion of crispy calamari. While the wasabi dip was ever so delicious, the Parmesan chips on the other hand could be slightly cheesier. The calamari? — A tad less chewy would’ve been nicer.

& Fig Maple

A pepperoni pizza was bound to happen at some point during the night. But the wood-fired pepperoni pizza here was underwhelming to say the least. By this point, we’re all hungrily hoping things will start to look up with the next round of food that’s making its way towards us. Up next, the cheddar and cheese sandwich accompanied with a side of potato wedges — was seriously under par. The cheddar was nowhere to be found. One of our Secret Service Agents literally took a bite and kept the rest away. As for the potato wedges accompanying our sandwich … they really hit a home run for us!

Location and Parking: 3/5 Ambience: 3.5/5 Service: 4/5 Food: 3/5 Pricing: 4/5

Overall Score - 3.5/5

ALL FNL SECRET SERVICE REVIEWS ARE ANONYMOUS IN NATURE. ALL MEALS DURING SUCH REVIEWS ARE SOLELY PAID FOR BY FOOD AND NIGHTLIFE. WE DO NOT INFORM THE RESTAURANT/ESTABLISHMENT ABOUT OUR VISIT, NOR DO WE REQUEST FOR ANY DISCOUNTS. THIS IS A FULLY INDEPENDENT REVIEW, VOID OF ANY THIRD PARTY INVOLVEMENT.

Sous Vide Chicken Breast with Creamy Mushroom Sauce

We couldn’t stop ourselves from ordering the much talked about ‘sous vide chicken breast with creamy wild mushroom sauce’. The wild mushroom sauce was perfection, but the chicken wasn’t done quite right as it was slightly rubbery, totally defeating the purpose of sous vide chicken, which is ideally supposed to melt in your mouth. Fig & Maple is known for its excellent plating style but this particular dish looked a little unappetising and perhaps they should reconsider the plating for this. At the time of FNL’s ‘Secret Service’, Fig & Maple did not have a liquor license in place. Consequently, we ended up ordering two icedteas, an orange juice with basil, and a watermelon juice with mint. Our soft beverages were quite good, but we were left feeling a little dry because quite frankly, after a hard day at work all of us could’ve used a drink or two, or maybe more! We’re sincerely hoping the missing liquor menu is only temporary.

M-27, E Block Rd, Block M, Greater Kailash II, Greater Kailash, New Delhi, Delhi 110048 www.facebook.com/figandmapledelhi/

Cotton Cheesecake

The highlight of our meal was the cotton cheesecake, more commonly known as Japanese cheesecake. It was light and fluffy — a melt-in-your-mouth combination of creamy and airy soufflé. Six dishes, four non-alcoholic beverages later, the total spend amongst four agents was INR 3,309 only. The service was great, but the ambience and setup was a little too minimal. For instance, one would definitely expect napkin holders at a place of this standing. As for the food — they clearly need to up their game. If you’re looking for a relaxed dine-out with your mates sans alcohol, head to Fig & Maple. Fussy eaters steer clear.

*All Images featured in this article are actual images from our review.

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hen it comes to Indian cuisine, we’ve been exposed to so much lately — from experiments with molecular gastronomy, to fancy pre-plated portions or exotic flavours and ingredients fused in traditional recipes — that now any new, fancy Indian dining space is received with a bit of skepticism. However, at Kheer, Aerocity’s newest Indian fine-dine, it’s a refreshing change to find an honest and understated take on the food we’ve all grown up on. The swanky space at Roseate House, which has already created a well-deserved buzz in the city, resonates all things Indian, presented in a contemporary and innovative way. The restaurant design is inspired from the famed Japanese restaurant — Zuma. Its decor has been created by the same team of Tokyo-based Noriyoshi Muramatsu. The elaborate dining space, which is just one part of the property, can accommodate more than 200 guests. The restaurant is adorned with intricate wooden carvings, kitschy

Barra Kebab

murals, and intrinsic temple bells hanging atop a long table. There is also a lounge bar, Island bar, an open kitchen area, and a striking chaat-bar made pretty with a wall of spice jars. Once you enter, the peppy music livens up the mood and the amber lighting elevates the entire space. The seating is comfortable, well spaced-out, and non intrusive considering the imposing surroundings. The menu selection is not overwhelming yet has something to cater to different palates and cooking techniques. In addition to the regular drinks, Kheer has an in-house wine cellar with an exhaustive selection ranging from different varietals and regions. Thus, a bottle of vino seemed like the natural course of action during our Secret Service dinner.

Kheer Location and Parking: 4.5/5 Ambience: 5/5 Service: 5/5 Food: 4.5/5 Pricing: 3.5/5

The servers were attentive, polite, and well informed. We were particularly intrigued when they encouraged us to eat directly from the same dishes our foods arrived in — which, in all fairness, was a little informal — but we didn’t fret about it. “When in Rome”, right? The plating may be modest and sincere, but the food and the ingredients are the real winners sans any props. Chef Anuj Wadhawan, the Executive Sous Chef at Kheer, has carefully crafted the recipes keeping in mind the authentic aesthetics of Indian food while simultaneously improvising in a way that does not disappoint. Begin your meal at the dedicated chaat-bar like we did, which dishes out roadside delicacies in a tasteful, and in all likeliness, the utmost hygienic setup. We ordered an array of appetisers: ‘chukander chilgoze ki tikki’ — a beetroot kebab with pine nuts; ‘tandoori paneer tikka’ made

Overall Score - 4.5/5

uniquely interesting with a hint of apricot; the immaculate ‘gucchi’ — morels stuffed with wild mushrooms, khoya, and cheddar cheese; ‘machhaleel’— a very unconventional plate of raw tuna marinated in mustard oil; and finally a ‘murg malai tikka’ with charcoal, which somehow missed the spot with us. Alongside an assortment of Indian breads, our main course included a very mild ‘dal dhungar’; ‘paneer kesar-e-pukhtan’ — cottage cheese in a silken pumpkin and tomato gravy; and ‘murg Kolhapuri’ — a Maharashtrian delicacy. And finally for dessert, we called for the ‘assorted kheer platter’ — a renewed rendition of the traditional Indian dessert pudding with bottle gourd, tapioca, and jaggery respectively; the delectable and markedly Kheer’s signature ‘pan rossomalai’; and homemade kulfis in ‘Delhi 6’ (a seasonal fruit kulfi), and ‘gulkand’ (rose petal scented kulfi). To our surpirse, the Delhi 6 kulfi was the unanimous winner. Kheer Platter & Kulfi

Roseate House, Asset 10, Aerocity, New Delhi, Delhi 110037 www.facebook.com/roseatehouse *All Images featured in this article are actual images from our review.

Our total spend for four people, which included a bottle of wine, was just short of INR 17,000. We feel that even though the pricing is a tad steep, the uber-luxe experience makes it worthy. Kheer truly redefines the Indian dining experience in an exquisite and imposing set-up. It’s an indulgence for those who have an open mind and truly appreciate the traditional, wholesome food served without any frills. As for us, we completely root for it.

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EVENT

INDIA’S FAVOURITE CARNIVAL:

THE

s October rolled around, The Jawaharlal Nehru Stadium once again transformed into the perfect foodie mecca for another grand edition of the Grub Fest from the 27th to 29th October as part of its autumn tour de force. With over 120+ food brands and some of the best Delhi F&B venues displaying their signature delicacies, an outstanding (as ever) line-up of musicians for fans of live music, the Grub Theatre showcasing live demos by celebrity chefs, and even a kids’ play area called Mini Grub just for children - there literally was something to float everyone’s boat! As always, the humble and gracious founders of Grub Fest had a lot to add as to what made this particular edition even more special. Arjun Jain (one of the co-founder’s) said “The Grub Fest, Delhi has raised the bar for events in the city and for ourselves in the years to come. We are truly grateful to our associates including Budweiser Experiences for creating the buzzing-beer garden. We had great support from Yes Bank, our ‘powered by’ partner for the festival for the 3rd year running. Big Boy Toyz (BBT) added oomph and glamour to the show by showcasing two of their premium luxury cars. The cherry on the cake and the star highlight of the show though, was Madame Tussauds!”

FEST As per official numbers, the return of Grub Fest had a turnout of more than 75,000 visitors and the three day extravaganza had everything for the discerning food lover - chefs sharing unique cooking techniques, food entrepreneurs revealing trade secrets at panel discussions, and screenings of food-related movies and documentaries. Chaitanya Mathur - another co-founder of Grub - in conversation with FNL, told us that they were absolutely overwhelmed by this edition’s response and that Delhi had supported them in big numbers yet again. For Chaitanya, it was F&B powerhouses like Molecule, MOB, Auro, Unplugged Courtyard, Villa Del, CJ’s Fresh, Wilde, Nukkad Cafe, that were the show stoppers in terms of exceptional design, decor, and food. So what’s next for Grub Fest? Mani Singh Chema (the 3rd of 4 co-founders) says, that Grub is looking at expanding internationally as well as launching new event IP’s in the Indian Sub-continent, with their teams busy prepping and doing the necessary R&D to target the announcement of a new property by 2018. Aman Kumar, as the other co-founder, added that the next few editions include Chandigarh, Jaipur and Bangalore this year, and Mumbai, Pune and Gurgaon in 2018. That means a packed calendar with 7 events in 8 cities.

The Grub Fest Co-founders Team

DAY 1 As we entered the Fest, the first thing that caught our attention was a seemingly infinite array of stalls, including ones with tea, coffee, momos, sushi, and even organic cigarettes! One of the main attractions was the display of premium sports cars by the lads at Big Boy Toyz, and we could see a lot of ladies getting impatient with their better halves here! Also making their presence felt were smaller, but in-every-way-as-good outlets such as Potet and Patiala Tigers. Friday being a working day, the majority of visitors were from a younger demo graph.

DAY 2 Saturday saw a huge turnout as the hugely popular Guru Randhawa performed in front of a big crowd and immediately set the bar high. Grub TV — the best of which was in the first half of the day — was an aspiring restaurateur/chef ’s dream with local industry experts and prominent Chefs having panel discussions, live demos and even workshops. The Absolut Cocktail bar and their mixological concoctions were a smashing hit but had stiff competition in terms of footfalls from Molecule, MOB, Social — all of which had extensive seating and even a second floor in case of the former two.

DAY 3 The last day of the Fest, Sunday, saw the largest turnout in terms of numbers with both youngsters and families coming out to enjoy their day offs. The average age for visitors was anywhere between 16-60 years, such was the diversity and the vibe of the Grub Fest on a whole. Madame Tussauds with wax statues of Justin Beiber and Hrithik Roshan attracted a lot of visitors. Food Stalls as diverse as the likes of Enoki, Belgian Fries and Between Buns were amongst the most popular choices of food. Off The Grills - a concept Hot Dog brand that source and cure their own meats had many mouths drooling. All in all, the three days at the Grub Fest were a pure bliss and absolutely amazing, both in terms of food and entertainment.

EVENT

THE STAGE @ GRUB

“At the Grub Fest, everything was excellent and the aura here is amazing. Thank you everyone who came here and saw me perform.”

he Grub experience is incomplete without the live gigs which brings an exhilerating energy to the crowd. So naturally, the favourite and the biggest food carnival in the country had to have some discerning acts for the visitors while they were trying out different cuisines, filling their baskets with unique gourmet products, or indulging in scrumptious desserts.

- Hardy Sandhu

The artists line-up for this year’s Delhi edition of the Grub was an envious one. The stage, which was set right in the middle of the Grub arena complimenting the food and the vibe of the fest, was set afire with electrifying peformances by Guru Randhawa, Hardy Sandhu, The Local Train, Tatva K, DJ Sumit Sethi, Hari & Sukhmani, Akhil Sachdeva, Sartek and more.

“The best thing about the Grub Fest is the crowd. I was feeling slightly under the weather but the crowd here gave me enough energy, so that I could give it back to them.” - Akhil Sachdeva

“Grub Fest is my favourite festival and even this time it was kickass as always. For me, Chaitanya and his entire team is rock solid”. - Tatva K

Guru Randhawa

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FNL PICKS We know you’ve been burned by food festivals lately, but the Grub Fest is the real deal. The three day shebang celebrated food with a frenzy of sushi and dim sums as well as mouth-watering desserts. There were all kinds of stuff on a stick, fries, butter chicken momos, good cocktails, and a variety of cuisines to pick from. At its best and at its worst, the Grub Fest is an excuse to overindulge. Here are team FNL’s picks from the memorable fest:

1. House of Candy, a place where you could satiate your sweet tooth; 2. Absolut Bar, this is where all the Grubbers headed for snazzy concoctions; 3. Enoki, the favourite sushi haunt in the Grub arena; 4. CJ’s Fresh, the go-to place for healthy munchies; 5. Imperfecto - Ruin Pub, this is where every food-fad obsessed Grubber could be seen; 6. Molecule, anyone who wanted to enjoy a good meal and get a good view of the stage, this was the place to be at; 7. Ministry of Beer, a two storey stall with delicious food and a great vibe; 8. Madame Tussauds, a sneak-peak into the celebrated musuem all set to open its doors in Delhi; 9. Potet, for everything potatoes; 10. Bombay Brunch, for the street food fanatics; 11. Nukkad, for the best sheesha and good music to compliment it; 12. Fat Lulu’s, pizza, pizza, and more pizza.

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NIGHTLIFE

APERITIF:

THE PALATE MOOD-SETTER By Avantika Bose

Aperitifs are slowly but surely gaining popularity in India and there’s really no reason to fight it, because honestly, who doesn’t love an excuse for a drink?

s French author Paul Morand famously put it, “L’apéritif, c’est la prière du soir des Français” — “The aperitif is the evening prayer of the French”.

First impressions are extremely important — as the adage goes, “first impression is the last impression”. Whether it’s the start of a presentation, opening words in a flirtation, or the first step in ballet — the initial moves make or break the situation. Then why is the aperitif, the traditional mood-setter for a meal, so neglected? To be honest, most people, including countless professional bartenders, are confused about what an aperitif is and what it’s supposed to do. Questions like ‘is it similar to a cocktail?’ or ‘if not, then how is it different?’, keep floating in people’s minds. It’s sad how the role of the aperitif is grossly underestimated. Technically a before-meal cheerleader, an aperitif should be light (low alcohol content) with a flavour profile designed to spark the appetite. Though the ritual of a pre-dinner drink is quite common in France, Italy, and other parts of Europe, aperitifs have largely been under-appreciated. However, these oft-overlooked beverages are growing in popularity. In fact, 2015 was apparently the year of aperitifs. An aperitif (the word comes from the Latin aperire, “to open”) is a light, dry, and modestly alcoholic beverage meant to spark the appetite without overwhelming the senses. The typically low-ABV drinks are easy on the stomach and help stimulate the appetite, readying the drinker for the culinary indulgence awaiting them. And while an aperitif may be as simple as a glass of dry white wine or Champagne; a true aperitif has a little more flair, flavour and colour. Aperitifs like Campari and Lillet, go (mostly) by one name and almost always are concocted from secret herbal recipes.

HISTORY Aperitif was made popular in the mid-1800s by a French chemist, Joseph Dubonnet. He created a wine-based drink to mask the unpleasant flavour of malaria-fighting ‘quinine’. However, it was Antonio Benedetto Carpano who first introduced it with the creation of Vermouth in the mid-1700s. Despite the fact that the drink was mainly used for its medicinal properties in its early days, it has a come a long way to now being celebrated in the mainstream. Today we drink aperitifs, but for different reasons. The whole concept behind an aperitif is to prepare your taste buds and palette for an upcoming meal. An added benefit of serving aperitifs before dinner is that guests have time to relax and unwind before sitting down for a meal. ‘Aperitifs’ —usually served straight up, chilled or on the rocks, is a simple start before a meal begins. For those who have never indulged in this sort of drink, or perhaps did so albeit unknowingly, here are a some popular aperitifs: Image: www.camparigroup.com

25 Campari (Italy)

Aperol (Italy)

One of the most famous and favourite aperitif amongst drinkers — Campari is a unique blend of fruits, spices, herbs and roots. Bright red in colour, it is safe to say the bitter Italian aperitif is definitely an acquired taste.

The brand was created in Italy in 1918. With an ABV of 11 per cent, this aperitif is a lighter and fruitier version of Campari. Vivid orange in colour, Aperol has a bitter-sweet taste, but not as bitter as Campari.

Image: www.camparigroup.com

Suze (France)

Amer Picon (France)

Established in 1889, Suze is made from gentian roots, which is grown only in the mountains of France and Switzerland. The ABV in Suze stands at 15 per cent. It has a bitter taste too.

A blend of African oranges, gentian root, quinine bark, and some alcohol. It is usually served with club soda and is often used to add a bitter bite to beer, ‘PiconBière’. It is a bitter-sweet French aperitif with an orange flavour.

Image: www.homeandabode.com

Image: www.amazon.com

Byrrh (France)

Dubonnet (USA)

Pronounced ‘beer’, this bitter aperitif is best served chilled in a wine glass or served neat over ice. Byrrh has a wine base and contains coffee, orange, and cacao along with other bitter elements.

Dubonnet, produced in California, is a wine-based, sweet, aromatic aperitif with 15 per cent ABV. It’s available in rogue as well as blanc varieties and is best served chilled.

Image: www.wikipedia.org

Image: www.pinterest.com

Luxardo Bitter (Italy)

Lillet (France) Made in Bordeaux from a blend of 85 per cent fine Bordeaux wines and 15 per cent fruit liqueurs, Lillet is classed as an aromatised wine. Lillet Blanc is made from Sauvignon Blanc and Sémillon, and has a golden colour. Lillet Roug is made from Merlot and Cabernet Sauvignon and has a ruby-red colour.

This Italian liqueur is an aperitif which is obtained with the infusion of several fruits and herbs. It’s zesty and mildly bitter with notes of rhubarb, candied walnut, bitter orange, and marjoram.

Image: www.vintagepostersnyc.com

Image: www.antiqueposters.com

FASHION

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Autumn-ise

your

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Welcome to the season of confidence â&#x20AC;&#x201D; blazing and fiery RED! Style your autumn separates with a newfound sense of freedom, look to Louis Vuitton, Fendi, and Kate Spade for a funky yet classy look.

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1. Fendi, INR 52,644 2. Michael Kors, price on request 3. Alexander McQueen, INR 47,263 4. Chanel, INR 1,812 5. Gucci, INR 29,135 6. Louis Vuitton, price on request 7. H&M, INR 968 8. Burberry, price on request 9. Russell & Bromley, INR 25,287 10. Kate Spade, INR 25,287 11. Zara, INR 1,490 12. Chanel, INR 29,800 13. Hermes, INR 42,738 14. Zara, INR 2,490 15. Christian Louboutin, INR 57,987

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Wardrobe

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Autumn 2017 will be the season of the colour BLUE for men. It is a mash-up of couture hikers, the return of the beanie, classy pen, statement watch and a lot more.

1. Giorgio Armani, INR 10,043 2. Mont Blanc, price on request 3. Nike, INR 11,661 4. Zara, INR 2,690 5. Tom Ford, INR 24,622.10 6. Giorgio Armani, INR 10,043 7. Dolce & Gabbana, INR 36,256 8. Salvatore Ferragamo, INR 21,461 9. Mont Blanc, price on request 10. Patek Philipe, price on request 11. Burberry, price on request 12. Gucci, INR 13,606 13. Louis Vuitton, price on request 14. Emporio Armani, INR 16,851 15. Ted Baker, INR 3,347

LIFESTYLE

LOVE? MEH! I WOULD RATHER

FALL IN CHOCOLATE

f you revisit world literature or documented history, you can’t help but notice that every great battle or war ever fought, was in one way or another, in the name of love. The Trojan War was fought because of Helen, the Kurukshetra War of Mahabharta was fought because of the disrobing of Draupdi, and the battle of Ramayana between Ravana and Rama was fought because of Sita. So technically, love leads to war. And chocolate ... um, chocolate on the other hand is pure bliss. Whether its dark, milk or white chocolate (yes, chocolate is diverse and it’s glorious), every bite will fill you with happiness and strip away any hate or sadness — hence leaving no scope for concocting devious plans, let alone planning and fighting wars! Now that’s a reason legit enough not to fall in love, but in a relationship with chocolate. Less hate, more joy, aye! Have you ever come across someone that you did not like? I’m pretty certain you have. I know I have. More than I can count. Now, can you possibly say the same for chocolate? No ...? Didn’t think so. Even so, we humans manage to find someone we like and eventually fall in love with. Don’t get me wrong, love is the most beautiful feeling ever. The honey moon period in particular, is amazing. And eventually that phases out and reality sets in. Unfulfilled expectations lead to disappointments and ultimately comes around the dreaded breakup. Breakups have the unfortunate power of turning the sweetest people into the most bitter characters you’ll ever come across. Sure you don’t want that happening to you or anyone you care about. One of the first links between chocolate and romance was established by the Mayans, who created a ritual beverage made from cocoa mixed with water, black

pepper, vanilla, and spices. Mayan brides and grooms shared the mixture during marriage ceremonies, and it is said to be associated with their God of fertility. Spread chocolate not love. After-all, chocoholics are the most fun, happy, and non-judgemental people to be around. Here are 10 reasons why you should fall in chocolate and not in love. 1. While all good men and women may already be taken, fortunately, that’s not the case with chocolate. No matter your preferred type, there will always be plenty of delectable chocolates out there for you to handpick. 2. With chocolate, what you see is what you get. And even if it comes with a mysterious surprise at its heart, it is going to be a pleasant one nonetheless. You just cannot say the same for love ... can you? 3. Chocolate always smells divine. 4. It is always well dressed. 5. Chocolate doesn’t ask questions, it simply understands and will always make you happy. 6. No matter how terrible your mood is, chocolate will always boost it. 7. Loyalty isn’t really your thing? Fret not. While love demands loyalty, you can flirt with (or eat) as many chocolates as you want. 100 per cent guilt free. 8. It has several substances that can induce a mild sense of euphoria. 9. You can never get bored of chocolate. NEVER EVER. So much to pick from, where is the scope for boredom! 10. Unlike humans, chocolate is genuinely sweet and sugary, or well bitter if that’s what you prefer.■

GEMINI: You are known for your hyper energy and a wandering mind, so nothing monotonous or dull would work for you. Try joining a spin class or circuit training where there is social interaction and the moves are constantly changing.

PISCES: Given your sensitive nature, you need something that’s gentle, but still gives you results. You can make swimming or elliptical motion your go-to workout.

SCORPIO:

LEO:

Under your calm exterior, there is a fiery intensity. You love challenges and need something that constantly challenges and pushes you to do better. Boxing is extremely appropriate for you.

For you, workout is equivalent to performance art. Given your flashy nature, you should go for Zumba classes where you can also be the centre of everyone’s attention.

TAURUS: Known for your slow-and-steady pace, patience, and persistence — a disciplined practice like yoga is perfect for you.

CAPRICORN: Given that endurance is your thing, you prefer workouts that help you test your limits. Try Body Bumps — this lowweight, high-rep exercise is pretty much tailor made for you.

Fitness Guide for the Zodiac Obsessed

Worried you’ve left it too late to get in shape before the festivities begin? No fear, FNL’s got you covered. Here are the workouts you should do on the basis of your sun sign.

LIBRA:

CANCER:

You thrive on social interaction, so naturally, an exercise that involves a partner, like tennis or martial arts, is something that would be best suited for you.

You’re a homebody, so going to the gym isn’t really your thing. Focus on exercises that you can do at home like jumping jacks, squats, planks, etc.

VIRGO: There’s no sign more focussed and meticulous as you. Pilates is definitely the one for you as it emphasises on form and structure.

ARIES: Ruled by the angsty planet Mars, you need a workout to channel your aggression and at the same time, compliment your competitive nature. What’s better than a dance class where you can show off your smooth dance moves and blow off some steam.

AQUARIUS: You are extremely energetic and love being outdoors, so nothing would be better for you than long distance running, which will not only make you feel alive, but also help you stay fit.

SAGITTARIUS: You’re filled with stamina, love variety, and are extremely adventurous. Go for CrossFit. Occasionally, to mix things up a little, go for a run outdoors, or better yet, go hiking.

S’MORES

Health trends move fast, whether that’s the hottest vegetable or a cooking technique. Fermented food and probiotics, which are considered ‘gut-friendly’, are gaining popularity. What this means is more pickling and fermenting. So kimchi, kombucha, and Yucatan pickles will remain foods du jour.

Winter is incomplete without a fireplace and s’mores, but it turns out, you don’t even need the fire anymore. As one of the hottest food trends this year, s’mores has permeated into just about every category in the restaurant world — from coffee and ice-cream to frappuccinos and vodka.

TACOS

The greasy bastardised tragedy known as the taco bowl is one of the most globally accepted Mexican dishes, and Mexican food is hot, hot, and hot. You won’t need to climb any walls to get to these tasty treats — we’re predicting there will be a taco truck on every corner. Yum!

A Wishful Plate for 2018

n the ever evolving food scene with incessant insta-feeds and social media fads, and every second person claiming to be an expert gourmand, it has become quite the task to predict and lay down food trends that seem plausible and are here to stay. Somehow I’ve managed to go through the ordeal and list out for you the trends which are likely to make a beeline in the year to come.

ROLLED ICE-CREAM Mesmerising YouTube videos of this Thai dessert have brought rolled ice-cream parlors to cities across the U.S. Watching this sweet treat being prepared is almost just as exciting as actually eating it. A milk-based ice-cream is poured onto a frozen metal plate and it’s kneaded and spread across the surface with little paddles. When the icecream freezes into an even layer on the plate, it is scraped into rolls and placed in a cup. The dessert is then covered in the toppings of your choice — marshmallows, gummy bears, chocolate sprinkles, shaved coconut, hot fudge.

BUDDHA BOWLS Buddha bowls are one of the healthiest food trends to have taken over Pinterest, and eventually the entire Internet. Also known as macro bowls, they are packed with protein, fiber, vitamins, and antioxidants. What’s more? They are highly customisable and require zero culinary superpowers. The colourful bowls are usually loaded with raw or roasted vegetables served on a bed of whole grains (chickpea or brown rice) with sauce. You can also garnish them with chopped herbs, nuts or seeds for added texture and flavour.

INSECTS

Chefs like Heston Blumenthal have been advocating the consumption of insects for some time now, but the trend has not been well accepted in India so far. However, as sustainability is increasingly on our radar, the idea of reducing our intake of traditional protein sources is ever more attractive. Add to this the fact that insects now come in pulverised powder form — the ‘flour’ can be used in pancakes — and it almost sounds appetising. If the idea of munching on whole, dried insects leaves you feeling cold, I think India would soon have paranthas made from them.

CHARCOAL Often called ‘goth’, black-coloured foods have been showcased on social media for a while now. From cupcakes and ice-creams to pastas and breads, the internet cannot get enough of this dark trend. While many chain restaurants abroad have resorted to squid ink to create an intense black colour for burger buns and pastas, others have gravitated towards activated charcoal. The ingredient, which gives food an ashy color, is touted as a ‘detoxer’ and has lead to some incredibly decadent Instagram photos.

LOW & NO-ALCOHOL DRINKS

As more and more people are shunning alcohol or limiting intake since they value quality over quantity, we foresee non-alcoholic drinks becoming the go-to beverage of choice next year. Expect to hear much more talk of turmeric shots, charcoal-activated water, cold-pressed juices, and non-alcoholic spirits.

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