The First and Only ISO 9001:2015 Certified F&B Magazine in India
Volume 02
Issue 03
November 2017
Food AND Beverage Buzz India ₹150
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A YUMMYLICIOUS JOURNEY...
DineOut Blind tasting
Globally
Embracing Ecstasy in Maldives
Palakkad
Iyer Cuisine
Editor's note Tales of Winter Flavours
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s diverse as India is with its variety of race and cultures and traditions, seasons in India come with as much diversity. Winter is coming… it time we take out our quilts and bury ourselves under its warmth in a short time. Places like Mumbai will certainly enjoy a pleasant weather. We can trace a bitter cold wave and the snow if we explore the northern regions of India. Shimla will look like a town straight out of a fairy-tale book. The Northeast will be beauty personified and the everywhere else, the chills of the winter will bring to us loads of excitement as well. We’re fairly divided about what we want to do in the winter and about the places we can visit for a brief winter vacation. This edition of Food and Beverage Buzz magazine welcomes winter as much as we say a warm farewell to summer until it comes again.
For those who wants to enjoy a mild winter, Kerala is one of the best options. You can enjoy the Brahmanical cuisine of the Country of Gods even while we gape at the memoirs of the Diwali celebrations. If not Kerala, Maldives is the country you would like to see yourself anyway. If you’re chasing the cold, join the ‘TfN’ tour along the Nilgiris or visit Manipur to enjoy the variety of its relishing food. We have brought to you the cuisine of Indore with a unique concept of ‘Stay with the Chef’ for the foodies planning to visit the place. After much hard work of baking and icing, a cherry on the top is always a pleasure to watch on every cake. It is our great pleasure and honour to carry the interview of actor Amitabh Bachchan as the veteran actor just turned a golden 75 years of age.
To pep up our never dying thirst for food and food making, we have also included some recipes, feature stories on the ‘Feed the Hungry Programme’ and the upcoming floating restaurant in Mumbai. Renowned writer Kaveri Ponappa with her elegant writings and her love for food, graces our Legend pages. So, readers…as we prepare to take up our jumpers and coats, enjoy your food, travel to exotic winter destinations these coming months and never fail to feed others, for it is in feeding that love is most spread around. Have a pleasurable read!
Urvashi Agrawal
Chairman Shyam Sunder Publisher Pawan Agrawal Director Shishir Bhushan Editorial Editor Urvashi Agrawal Senior Consulting Editor Ashish Chopra Deputy Editor Diana Mehra
Food for
General Manager Kavita Karki Manager – Sales & Marketing Vishal Kishore
Thought
Corporate Communications Natasha Creative Senior Graphic Designers Alka Sharma Production Dilshad and Dabeer Webmaster Amit Jain IT Operations Sonia Shaw Abhishek Bhargava Photographer Subhash Circulation and Distribution Prem Kumar Legal Advisor Deepak Gupta Contact Us Publisher ceo@oceanmedia.in Editor urvashi@oceanmedia.in +91-11-23243999, 23287999, 9958382999 info@oceanmedia.in | www.fnbbuzz.com Advertising and Marketing info@oceanmedia.in Editorial and Corporate Office Prabhat Prakashan Tower 4/19, Asaf Ali Road New Delhi-110002 (India) Disclaimer
All rights reserved. Reproduction and translation in any language in whole or in part by any means without permission from Food and Beverage Buzz is prohibited. Opinions expressed are those of the individual writers and do not necessarily reflect those of the publisher and/or editors. All disputes are subject to jurisdiction of Delhi Courts.
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ike many of the elements of nature, food is life. Food is a means to sustenance and also pleasure, to cook is an art but to feed is only for love. Food and Beverage Buzz magazine is wholly focused on both, the art as well as the love for food.
In our current scenario of globalisation, we hardly have the time for our kitchens. Food preparation takes a backseat as men and women march to offices, food habits are forgotten as we busily walk and eat, eat before a file of work or have meetings during luncheons or dinners. While a huge generation in the urban and semi-urban cities have taken to quick chain services, the knowledge of ingredients and the stove at home remain cold. India, an agro-economy, has been ranked at the 100th position among 119 countries on the Global Hunger Index (GHI) in the 2017 report. So, dear readers, this edition‌we are telling a story of not only our passion for food and food culture but also, how much we need to strive ahead to feed the people around us. So much more needs to be received and acquired to disseminate the idea of food as spirituality, of pleasure, of it as a heritage art, of it as ambassadors of our antiquity and of course, our sustenance. As with all resources necessary for life, food is our need and it must be balanced with sustainability. In meeting our obligation to humanity, we dedicate this edition to tell the story of people who discover more to food, in experiencing them through blind tasting, in spirituality such as the Brahmanical cuisines, in travel such as the stories in our food trail section, in inspiring stories that carve a new niche for food itself every day and of new ventures that will write new food lores. Happy reading!
Food and Bevergage Buzz Magazine is printed, published and owned by Pawan Agrawal and printed at Graphic World, 1686, Kucha Dakhini Rai, Daryaganj, New Delhi-110002 and published at 4/19, Asaf Ali Road, New Delhi (India). Editor : Urvashi Agrawal * Cover Image: (Courtesy) Kaveri Ponnapa & (Photography) Nithin Sagi
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Ashish Chopra
Con
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On THE COVER
Food and Beverage Buzz is welcoming winter with in all its diversity
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ts
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ula bJ I bri ght ndia amu en n d n, a you ess fa r d ert, vou ay, wi rit any ll e day ...
04 gape at
Memoirs of the glitters Nilayan Chatterjee
08 dineout
Blind Tasting Sangeeta Khanna
12 liquids
Exploring Scotland: One dram at a time Dr Sudipto De
19 delish
Manipuri cuisine The unexplored royalty Dolly Chingakham
24 statewise
Stay with a Chef in the Street Food Capital of India, Indore Chef Amit Pamnani
28 check-in
The Raviz Resort and Spa Ashtamudi, Kollam Caroline Radhakrishnan
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32 sweet take
celeb talk
You scream. I scream. We all scream‌Icecream Team FnB BUZZ
Ab Tak Bachchan
Aarti Kapur Singh
42 food trail
Cycling for Food Nirvana Anand Kapoor
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globally
Embracing Ecstasy in Maldives
Kounteya Sinha
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In-focus
The Floating restaurant and the skyline of flavours
48 inspiring
Feed the Hungry A hope for Millions Diana Mehra
60 heritage
Palakkad Iyer Cuisine Chitra Balasubramaniam
66 health
Consumption of residue free products Mr. Nilesh Palresha
69 legend
About Ink and Flavours Team FnB BUZZ
Diana Mehra November 2017
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Gape at
Memoirs of the glitters Nilayan Chatterjee The photographer is a rising star in the world of photography from Bengal. The 21-year-old student from the Indian College of Arts never leaves his home without his camera. His works centre around emotions of a moment or a thing – always searching for the soul in them. Here are some candid memories he captured from the Diwali festivities.
Different parts of India celebrate Diwali for varying number of days. Some parts of India celebrate it for one day while others for five days
Diwali is a time when the goddess of prosperity, Laxmi, roams the earth and blesses people with health and prosperity
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Diwali is associated with bursting of firecrackers. However, this is a recent addition to Diwali
Diwali is an occasion that is celebrated by several other religions including Jainism, Sikhism and numerous folk religions
Diwali is the day when Indian families get together for fun and feast during the festivity. Exchange of gifts is the norm According to mythology, lights were lit all across Ayodhya to celebrate Lord Ram's return to to his home country after his exile
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Religions and traditions not only have different deities to pray to on Diwali, they also sometimes have different mythological versions
Diwali takes its name from the lights (Deepawali) which are lit during the celebration
Houses are cleaned and decorated during the festival so that Goddess Laxmi may visit families and bless them
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Marigold flowers are used to decorate the houses and the temples. The flowers are also used during the puja
Diwali also signifies the triumph of truth over evil
Although, sweets are traditionally associated with Diwali, Indians also love to have various snacks to treat their foodie palates during the festivity
Different regions in India celebrate Diwali differently, Kolkata prays to Goddess Kali and performs Kali Puja
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Image by Sangeeta Khanna
Dine Out
Blind Tasting Blind tasting is a fun gastronomic experience which creates the measured ability to recognise foods and ingredients through taste and smell
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he clinker of the forks, soft ruffle of napkins and the zen like gurgling sound of wine being poured becomes noticeable, when your gaze is not on the food that you are eating. The aroma of the food becomes more prominent and the taste buds wake up with a new found zeal for the flavours when the onus lies solely on the palate, in a food adventure where all the other human senses get a heightened sense of exploration while the eyes remain shut. This is how the blindfold food tasting experiment feels like. Blindfolded food tasting is an adventure you partake while sitting in a stationary chair that feels much like a roller coaster ride for inner consciousness. And yet, it can be an invigorating meditation over food and wine.
Sangeeta Khanna The writer is a renonwed nutrition consultant and trainer.
I experienced a blindfolded food and wine pairing at Narendra Bhawan, the newly opened luxury hotel in Bikaner, Rajasthan, that has been designed around the life and
Blindfolded food tasting is an adventure you partake while sitting in a stationary chair philosophy of the last king of Rao Bika dynasty, Narendra Singh Ji, whose private home has now been converted into a hotel. The hotel that has the ambience of a home studded with memorabilia of the erstwhile king, is a visual treat as you walk around. The spaces almost flow into each other with a fluidity that accommodates geometrical and florals, all sorts of textures and contrasting colours as seamlessly as low tide waves of the ocean during sunrise. Oh! The chevron being replicated in many forms and colours on the floors and furnishings, does feel like waves that carry you around. November 2017
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Not to forget Karan Singh Vaid, the President of this group of hotels, who leads you through this special experience. The meditation with food is a special dining experience curated to showcase the life and times of Narendra Singh Ji, where Karan Singh becomes your modern day avatar of the king with deep interest in travel and literature. While I will keep the other curated experiences of meditation over food under covers, the blindfolded food tasting needs a special mention as it made me think about our own sensory stimulations and their manifestations, a dining experience in a different realm altogether.
We were a group excited about this novel idea of meditation, unsure about how we will perform. We were taken into a royal dining room with a large table and silver chairs, with an air of bling and mystery. We see the black blindfolds placed above the napkins as we take our seats and we are instructed to tie the blindfolds. Everyone turned silent for a while, few jokes were cracked to ease out the tension as I tried to locate the fork and spoon and then the glasses for wine and water. The auditory faculties were attentive to the chatter but the inner consciousness had started tracing the three dimensional space I had to traverse during the course
Image by Sangeeta Khanna
The auditory faculties were attentive to the chatter
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of this meal. I wasn’t even sure if I could take my fork to my mouth with precision to be honest. By the time I had my ‘cutlery positioning system’ in place, the wine was poured and the first course was served. Everyone sipped their wine and made a tasting note. The server came silently and informed me of the food being served in a soft whisper, helping my left hand on the fork. I felt that I was being overly cautious, but then I realised I don’t know the texture of the first course and whether it is served in a bowl or a plate. The best way was to start feeling the periphery of the plate and I found that it was a marble slab with a spoon placed on it. Quickly lifting the spoon I took it to my mouth and a mousse of salmon and chicken liver pate found their way to my palate, a burst of flavours and creamy textures quenching the senses after a nervous wait.
Samosas are an all-time favourite Indian snack November 2017
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None of us dropped a spoon and none of us broke those tall wine glasses More confident by my feat of having tasted the first course, I located my glass of wine and sipped some. A nice citrus zing filling the senses evoked more interest for the second course. The challenge was to figure whether the food was liquid or solid, hot or cold but the sense of smell was heightened by a few notches, making the flavours speak louder. We kept guessing the food and the chatter grew into a game of flavour identification. The second course, a seafood chowder, gave us a lot of fodder to guess. We couldn’t detect any sounds of the server bringing the food to our tables all this while. It speaks about the seamless manner in which this fine food experience has been curated and perfected. None of us dropped a spoon and none of us broke those tall wine glasses, the spacing instinct had sharpened within no time. The dessert came like a deconstructed cake with the cake sponge, icing and other garnishes scattered on a platter and acted like a wonderful game of hide and seek. Finding some wasabi peas smeared with sweetened cream in one bite and basil scented soft sponge cake in the other was quite entertaining for a dessert. The primary function of food is to nourish the body and such a meditation easily achieves its motive of nourishing the soul as well. New bonds are made with fellow diners during such blindfolded meals and I can imagine how groups of friends or co-workers will find this experience enriching as well as invigorating at the same time.
Blind tasting reawakens your senses to food in a different manner November 2017
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liquids
Exploring Scotland: One dram at a time
Image by Dr Sudipto De
Indians possess a love for whisky which makes the country the second largest consumer in the world too. Through this captivating story, I trace the history of this iconic beverage by visiting Scotland – home to the most number of distilleries in the world. Here’s a peek into what I experienced
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Dr Sudipto De The writer is a lover of cuisines from the far east to the western world. He is known as the ‘Hungry Surgical Resident’ amongst his peers. A surgeon in training and a foodie in full.
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ndia has been a nation of whisky drinkers since the time British brought the liquid gold to India. So much has been the love for it that Indians consume the second largest amounts of whisky in the world. So, I decided to go in search of discovering the history of the world’s fourth most drank beverage and there could have been no better place than its home – Scotland. Not only is Scotland home to more than 600 distilleries producing a range of single malt and grain whisky, its stark landscape is beautifully depicted in the making of whisky. The two colours that interest me the most are the clear spring waters and the dark brown of the peat as I head out to discovering distillers on the map of Scotland. Scotland’s whisky producing regions are divided into six major regions, each with its own distinct flavour; the Highlands which cover the biggest area which the Spey-side has the highest number of distilleries. The whiskies from the Islands are depicted by their characteristic salinity while the Islay has a heady amount of smoky flavour emanating from them. The Lowlands and the Campbell Town are host to a few more distilleries with their characteristic taste.
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The crisp, fresh and chilly air welcomes me to the Glasgow airport as my British Airways flight makes a touchdown. I stretch out my legs before settling down for a drive along the Scottish highlands. Although, I could have taken a flight, I wasn’t going to miss out on the Scottish landscape. The low sloping browns of the hills seamlessly blend into the sparkling blues of the Lochs. We drive into the Glenmorangie Distillery as the first stop on our journey. The Glenmorangie distillery is located in the town of Tain in Ross Shire near the southern shore of Dornoch Firth. The whisky tour (7 Pounds) is quite unusual as it takes you to the source of the whisky, the water. In this case, it is the Tarlogie springs. The Still House (also known as Highland Cathedral) has huge copper stills, the necks of which extend into the ceiling. The Classic Original had notes of citrus fruits in the palate but I fell in love with the Signet with its notes of caramel, chocolate and cinnamon. Our next stop is at Inverness, in the heart of Speyside. The lush greens of the Highlands changes to much steeper
brown mountains. Then I headed to the town of Dufftown which hosts the Glenfiddich distillery. The drive to the distillery is one of the most picturesque ones. The story of Glenfiddich traces its roots to the 19th century when William Grant set up the first distillery in 1886. Although, the world caught on the fanciful Single Malts after the 1960’s, William Grant had been manufacturing it for decades. The distillery was started in the Glen of the river Fiddich and Glenfiddich meaning ‘valley of deer’, It is depicted in the Stag logo that represents Glenfiddich. The Pioneer’s tour (10-95 pounds) then takes us through the different warehouses. The first of which is the mash room where all the malted barley gets mashed. It is followed by the Fermentation room where the mash is mixed with yeast and left to ferment. Although all the whisky you may have had is golden in colour, all of it comes from the ageing in the barrels. A whisky tasting of some of Glenfiddich’s best produce follows along with some canapés at the Malt
The whisky tour (7 Pounds) is quite unusual as it takes you to the source of the whisky, the water
Barn which is the tasting room. The sense of tradition that is embedded throughout the Glenfiddich distillery is best embodied by the pride the employees feel for the produce they make. Although the Bengali in me had fallen in love with the sweet Christmas cake flavours, but my North Indian upbringing wasn’t going to let me go home without tasting something salty. With this in mind. I head to the Talisker distillery – a Single Malt whisky which is characterised by its typical saline taste. There is a dramatic change in scenery too as I am transported to the Iron Islands from Game of Thrones. The air has a salty taste to it as the waves crash against the black rocks creating a whitish swirl. The jagged cliffs exude an air of toughness as I head to the Isle of Skye. Nearly 200 years old, the Talisker distillery has been producing one of the finest whiskies in all of Scotland. It derives its typical mineral taste from the spring waters coming from the neighbouring sea and also due to the fact that it is made to pass over peat. The distillery tours start from 10 pounds and goes up to 45 pounds for a two hour long sojourn around the stills and ends with a tasting session of 5 drams. My final destination is the Islay islands where the smoky flavours of peat rule the roost. The dark brown swathes of pest have been created over millennia and are today used to roast the barley giving it the characteristic taste. Although all of the distilleries on these islands are a monochrome white with the name of the distillery printed out in black, they are quite deceptive as they house a treasure trove inside. We head to the Laphroaig distillery (10-100 pounds) in search of our peaty dram. Our journey starts at the Killenberg
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all the whisky you may have had is golden in colour, all of it comes from the ageing in the barrels stream; the source of water for this distillery. The peat beds are next on the itinerary as we see the brown peat being dug out from the ground. It is present all over the landscape and gives it the characteristic brown colour. The peat on the Islay is very different from that of the mainland giving it the characteristic medicinal flavour. I watch as the peat is loaded into the kilns and smoke snakes its way into the germinating barley.
I had gone to Scotland in search of a tipple, what I was coming back was with the history and landscape of a country enclosed in a bottle.
“Whisky is liquid sunshine.” – George Bernard Shaw
Images by Dr Sudipto De
The grain then again goes through the process of maturation and fermentation. In the still room, we watch the unique distillation process filter out the heavy oils making for a light bodied yet smoky, peaty whisky. Following that, the clear alcohol is stored in American Oak casks, especially from the Maker’s Mark distillery. At the warehouse, the whiff of the Atlantic breeze with the alcohol from the warehouse is pretty heady. I get to taste some of Laphroaig’s iconic drams from the 10 year old to the quarter cask. I pick up another bottle on the way back to my hotel, having already exceeded the amount allowed on my flight back to India.
in focus
he Floating restaurant and the skyline of flavours A girl from Delhi has won the most sought after bid to start the first ever floating restaurants and cruises next to two of Mumbai’s iconic sites – the Gateway of India and Girgaum Chowpatty
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n a decision taken recently, the Mumbai Port Trust (MbPT) awarded the rights to start Mumbai’s first restaurant on the sea to 37-yearold Shripriya Dalmia Thirani, a rank outsider in the food business. Here are excerpts from the interview.
Diana Mehra The writer is the Deputy Editor of Food and Beverage Buzz Magazine and Defence and Security Alert Magazine.
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How this breakthrough happened It was completely by chance that I came to know about the government’s plan to open up Mumbai’s Eastern seafront. I realised it could be an opportunity to turn my dream into a reality. I am certain that once the restaurant begins to operate, lots of new businesses will come up around the sea. Dining on the water will then become a must do for everyone just like it is for the tourists who go to Monte Carlo or the French Riviera.
And here is some news for you; I haven’t shared this with anyone yet. I just finalised the name of the ship today – the immortal story of Peter Pan and the phenomenon of never growing up has inspired me to christen Mumbai’s first ever cruise ship Neverland which will sail on the Arabian Sea – along the coast of Mumbai from early 2018. The cruise will ply between Mumbai’s iconic Gateway of India and Chowpatty. ‘Neverland’ is often used as a metaphor for eternal childhood and escapism. I have always been fascinated by the character and the philosophy that comes with it. I have believed that age is a misnomer. I want my ship to bring out the child in every one of us. Water is the next place to be; land is crowded. The concept is old. Even though Mumbai
Shripriya Dalmia Thirani November 2017
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The ship will be docked a few miles into the sea.
So who is Ms Thirani? A scion of the famous Dalmia clan – she is the granddaughter of Jai Dayal Dalmia, the co-founder of Dalmia Cement and OCL India.She has successfully dabbled in films in Bollywood and in the South under her banner Nanu Productions.
has over 500 restaurants, all of them are on the land. This is the first such initiative by the government to open up the Arabian Sea for locals and the millions of foreign tourists who visit the city every year. Hundreds of Indians travel abroad to enjoy fine food in the restaurants built on water. With the world class experience now available in their own city, Indians won’t have to travel outside anymore for such an incredible experience. The sea is synonymous to Mumbai. We have always looked out into the sea rather than look at the sensational skyline from the sea; not anymore. My ship will have decks each hosting a signature restaurant run by some of the world’s most renowned chefs. Clients will be able to enjoy a delicious meal – local, fusion and international cuisine while getting a 360-degree view of Mumbai. On the bond with the sea My connection with the sea has been very strong from my earliest days of childhood even though I lived in Delhi. Even though I knew my project proposal would be the best, it still came as a surprise when I won the tenders. The floating restaurant will be operational
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for eight months in a year. However, the floating restaurant-ship may be allowed to stay open for 24 hours all round the year. The license has been granted for a period of 15 years. The ship with multiple restaurants will have to have a minimum capacity of 125 seats. The ship will be equipped with state of the art equipment for navigation, safety and pollution prevention. Determinants that shaped the dreams and aspirations I’m sure you are familiar with the story of Peter Pan in which it says, ‘the moment you doubt whether you can fly, you cease forever to be able to do it’. These words also helped me pitch for such a large venture when I have no experience in shipping, cruise or restaurant business. I love the sea – it is my place of endless fairy tales. I wanted people to enjoy the sea in Mumbai like never before and hence I decided to introduce the first ever cruise ship. Peter Pan’s words give me courage. The ship’s deck will be my ‘Neverland’. There will be designated pick up points for the passengers across Mumbai’s coastline from where they will be taken on board the ship for an “unparalleled dining session coupled with a cruise that would allow people to see the city from the water”.
Diners and those coming on to enjoy a cruise will be taken on small boats giving them a real experience of sailing. I have finalised my ships and they will set sail from Turkey soon. I want to make one thing clear – this isn’t just for the rich and famous but also for Mumbai’s middle class families. The sea is theirs and so will be my ship. We propose new rules to experiential dining. An attractive multi-deck boat will host our themed restaurants. With different heights in the vessel, all the decks and tables can boast 360 degree views of the breath-taking Mumbai historical skyline and the Arabian Sea – spectacular in the day and just as magnificent in the night. I have plans of tying up with some of the world’s top food chains and chefs. Indians will no more have to spend lakhs on flying to other countries to try out cuisines prepared by chefs who are considered as the ‘Gods of the kitchen’. Instead, I intend to get the world’s top chefs to cook in our backyard. I also intend to have my own restaurant. We intend to have multiple restaurants on deck – at least two to start with. We are yet to finalise the cuisine but it will be fusion for sure – Indian and international creations merging to start a brand new narrative. I intend to bring to India cuisines that the rich fly to various parts of the world to savour. I intend to make my ship a one stop place for everything spectacularly creative – from food to art and culture. I want the deck to become a continent of people from far corners of the globe merging and mixing – carefree and ecstatic.
DELISH
Manipuri cuisine The unexplored royalty
Manipuri cuisine is a gastronomic delight. The preparation is simple yet organic and rich in flavour. In Manipur, uniformity in flavour is seen, regardless of the economic status of the families. Manipur is the only state in North-east India that offers the highest varieties in their cuisine. Such is the collection that the cuisine offers a dish for every preference, vegetarian or nonvegetarian, to our taste buds’ delight
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Dolly Chingakham Anthropologist and food writer
Manipuri society is very diverse in nature and cuisines differ from community to community reflecting its uniqueness. The rich collection of the cuisine is a reflection of the cultural heritage of a land.
Yen Kanghou or dry chicken dish
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Every society has undergone a change in their food habit and Manipur is no exception. In the early days, Manipuris were largely hunters and meat-eaters. After the adoption of Vaishnavism, Meiteis (predominant race of Manipur) became vegetarians and milk was allowed to be taken. Animal flesh was prohibited but fish became an integral part of their diet. Since fish was an integral part of their diet, they would sun-dry the fish to be used later in their curries. Low lying areas are also abundant, which resulted in the accumulation of water during rainy season, offering an ideal habitat for the breeding of weed fishes such as Puntius species. The fishermen, therefore, were in search of a method through which they could preserve the heavy catches of such less valued weed fishes for consumption and sale in the dry seasons when there was scarcity of raw fresh fish in the market. In this situation, the fermented fish became ideal to cater their needs. Fermentation process in turn led to the discovery of ngari. It is obtained after the fermentation of the
Manipuri society is very diverse in nature and cuisines differ from community to community Puntius and is a vital component of Manipuri cuisine. It is used as an ingredient to prepare traditional curries and as an ingredient in main courses like iromba, which is a spicy assortment of boiled vegetables mashed together with ngari and boiled fish, as well as a side dish like morok ametpa, which is chilly mashed with ngari and salt. Manipur is endowed with a rich collection of herbs and roots that impart the salubrious flavour in its food. Few of the herbs and roots found in Manipur are maroi nakuppi, maroi napakpi, yendem, phadigom, toning-khok, mayang-ton, hawai mana, loklei, komprek, chahwai, uyen, etc. They use other fermented products like hawaizar and soibum to make delicacies like chagem pomba and soibum iromba. A normal meal in Manipur consist of rice, kangsoi, (which is vegetable stew made with ngari) and dry fish, and iromba. An important item that was an integral part of the dishes but has been replaced by ngari is hentak. Phabou nga or ngakha is used for the preparation of hentak. The fish is sun dried and later crushed into a powder. Wild colocasia stem is cut into pieces and crushed into powder form. Both the fish and the stem powder are mixed together and rolled into round form. They are stored for 3 days and can be used after that. Unique recipes have been devised that are unique to Manipuri cuisine. Hawaizar is fermented soya beans, indigenously prepared, that renders it unique
Images by Ch. Lady Diana
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anipuris are very particular about their food and the way they cook it. The dishes are spicy with indigenous umorok or king chilly replacing garam masala and home-grown roots and herbs preferred over artificial spices. Very less, and sometimes no oil, is used in the preparation of food. Rice is the staple diet and served with ethnic curries. Every household has a kitchen garden and almost all the ingredients for cooking come from this garden.
taste and its characteristic stickiness. Hawaizar is the main ingredient of a food item in Manipur known as chagem pomba. The fermented soya beans are cooked with different types of herbs and leaves specially mustard leaves. Another important dish of Manipuri cuisine is ooti. It has come to symbolise Manipuri cuisine and no feast or usop (utsav) is complete without ooti. It consists of peas that are cooked with edible sodium bicarbonate and Manipuri nakuppi. The only baked dish that Manipuris have is known as paknam. Onion leaves, salt, chilly and ngari are mashed together and mixed with gram flour. The contents are packed tightly in turmeric leaves and baked in hot pan, with a heavy object placed on top of the paknam. It is ready after 30-45 minutes and is best when served hot. Manipuris have a sweet tooth and like to finish their meal with a sweet dish. Chakhao kheer, khamen athoomba asinba, heinou thongba and madhurjaan thongba are some of the sweet dishes made in Manipur. They are also served in feast and usops (utsav). Special mention should be made about chahao kheer. It is made from black rice which is available only in Manipur. Rice in normal kheer is replaced by black rice in this dish. It is prepared with milk and dry fruits.
Occasions and feast A traditional Manipuri feast involves food served on banana leaf and people sitting crossed-legged on the floor to have it. The menu consists of all vegetarian items with even onion and garlic omitted and locally available herbs used in their place. A typical feast platter consists of different varieties of dal, ooti, iromba, Top to bottom: Ngaringkha, Kangsoi and Nga Atoiba November 2017
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The best time to sample vegetarian dishes of the Meiteis is during Cheiraoba sinju, paneer, pakora, chumphut, a bitter dish, a sour dish and a sweet dish served at the end of the meal. Chumphut is simple vegetable stew with just the vegetable and a small quantity of sugar being used. The food is first offered to God and later served to the invitees. The best time to sample vegetarian dishes of the Meiteis is during Cheiraoba or the Manipuri New year. During Cheiroaba, onions and garlic are omitted and local herbs are used. Both men and women take part in preparing the dishes and a minimum of seven dishes are prepared on this day. The prepared dish is first offered to God in banana leaf known as chaluk la and then later on consumed by the family. Manipuri wedding is spectacularly celebrated. After five days of marriage, a reception takes place at the bride’s home. Here, a feast is organised with invitees from both the groom’s and bride’s side. The feast platter has varieties of dishes to be eaten with rice. This occasion is called ma-ngaani chakouba. The menu consists of fish items and ngari is used in iromba and singju. Onion and garlic is used in the dishes. Common fish types used in the feast are sareng, porong and rou. Different recipes of the fish are cooked by the baamons. The fish are mashed and cooked with peas, potatoes and tomato for a recipe called nga atoiba. Pieces of fish are also fried and cooked with seasonal vegetables and the recipe is called nga ataoba thongba.
Food from the hills Rice is the staple diet of the people and they have it with vegetables, fish and meat with little seasoning. Milk
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and any of its products are altogether shunned by the people from the hills. Milk is considered to be unclean and unfit to be considered as food. Unlike the Meitei cuisine, ngari does not form an integral part of the tribal food. Ngari is in turn replaced by smoked pork which is relished by both the types of tribes in the hills. Smoked pork cooked with bamboo shoots is a common recipe shared by all the tribes. They consume fresh fish when it is available. Hardly any oil is used in cooking and the food is generally very spicy using locally available king chilly. Tribal cooking believes in preserving the individual taste of the ingredients. There is absence of any masala and it relies on flavour of the herbs and meat to be cooked. Spices are used in making the chutney, tanthu. Chilly, ginger, garlic and some herbal leaves are used together and pounded to make a thick paste. Deep frying is not practiced in any of their recipes. There are no food restrictions practiced by them and Nagas consume everything from nature’s bounty. Manipuris love to indulge in their locally made wines. It is prepared from rice and commonly known as Yu. Any kind of rice can be used for its preparation but one particular Naga tribe, Tangkhul tribe, uses sticky rice for the preparation. There are three different types of rice beverages available and some of them use yeast to help in fermentation. The taste of the wine is dependent on the quality of the yeast. Yu angouba, yu atingba and yu machin are the different types of beverages consumed. Yu angouba is prepared by soaking rice in water for 2-3 hours
along with some germinated paddy. The water is then drained out and rice is crushed with the help of a mortar grinder till powder form is achieved. Boiled water is then added with continuous stirring till it cool downs. The vessel is now covered with muslin cloth and allowed to stand for 2-3 days. In this duration, a typical odour is released indicating that the drink is now ready to be consumed. Atingba is another beverage and it is prepared by cooking the rice and spreading it on a bamboo tray or vessel. Hamei, a type of locally made yeast is added to it proportionately. The whole content is transferred to a vessel and a little amount of water, just enough to dip the contents, is added to it and the vessel is covered with a muslin cloth. A properly fermented atingba is obtained after 4-5 days of fermentation. This drink should be consumed within 1 or
Images by Ch. Lady Diana
with cow dung paste. A method to check the alcohol content is to dip a stick into the content and lit it and if the fire burns with green flame then it indicates that alcohol content is high.
Atingba is another beverage and it is prepared by cooking the rice
2 days but it can be stored to prepare yu. Yu is prepared from atingba in an aluminium pot and heating it in low flame. A funnel is connected to the pot and pipe is connected to other part of the pot. This pipe is used to collect yu. The pot is covered tightly with aluminium plate. On top of this vessel, another aluminium pot with cold water is placed. All connecting place is sealed
Food is a reflection of the cultural and ritual heritage of a society. Manipuri cuisine is an example of balance between the old and new generations. Even in the most modern kitchen, traditional methods and traditional recipes are followed to extract the time immemorial flavours. With conducive efforts by the youngsters and intellectual communities of the state, efforts can be made to advertise the unexplored royalty i.e. Manipuri cuisine. November 2017
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state wise
Stay with a Chef in the
Street Food Capital of India,
Indore
If you are a food enthusiast planning to visit Indore, Chef Amit Pamnani can be your guide for the visit. Having started taking people on food tours as a hobby, Chef Amit turned it into a successful venture which now offers the foodies an opportunity to explore the street food culture of Indore without missing out on anything
Chef Amit Pamnani The writer has been been a Corporate Chef for a dairy company and a Food Editor for BBC Good Food Magazine, India. He runs his own consultancy along with setting up his Culinary Homestay, aptly titled ‘Stay with a Chef’ in Indore.
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ndore, famous for its street food, which is more unique than the rest of the country, now has a Chef who will be delighted to take you around the city and explore the various gastronomical adventures the city has to offer! I am Chef Amit Pamnani and ‘Stay with a Chef’ is a concept developed by me for those who want to come to Indore only to explore its culinary scene and no other major agenda. What started as a hobby to travel cities just to experience their local cuisine, gave me the idea of having a culinary homestay in my wife’s hometown, where food was one of the things that fascinated me the most! Everywhere I travelled in India, other than predeclared places or food menus, there was no proper guide to take me through the local cuisine and the unexplored places in the city. That’s how the idea of a culinary homestay struck me. About 70 per cent of the population in Indore is vegetarian. The food on the streets reflect this culture of the city. You will find innumerable variety of foods like moong dal bhajiyas, sabudana khichdi, coconut patties, momos, over a dozen flavours of pani puri, dahi wada, garadu in winters, etc. Indore has a sweet and also a namkeen tooth which means that the Indoris flock for anything that is namkeen or sweet! The namkeen shops in Indore offer more than 300 varieties which can be tasted before buying. The sweet shops can also be found on the streets in abundance. Even if you come to Indore for a single night stay, you need to visit Sarafa, the famous night food market of Indore. It is a street of food vendors who start their business at 9 pm till almost 2 am.
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Indori lassi is thick, sweet and sleep inducing
The street is famous for its samosas, aloo tikki, bhutte ki kees, gulab jamuns, malpuas, rabdis, jalebis, etc. Poha jalebi, the most common breakfast item in Indore, holds an iconic status in the city. It is available all over the city in the mornings. You will see a pile of poha dotted with coriander and pomegranate on a huge tawa and a kadai to fry jalebis on the side. And then there are kachoris. You will find quite a few varieties of them; the most popular being the ones stuffed with bhutta (corn), muttor (peas), pyaaz (onion), aloo (Potato) and dal (lentils).
Indore is famous for its snacky treats
Every sweet shop competes with each other to serve the best lassi in the city. Indori lassi is thick, sweet and sleep inducing. This is what differentiates the Indori lassi from the Punjabi lassi. A glassful of lassi in the afternoon would make sure you dose off for at least a couple of hours. In addition, Indore is dotted with sandwich shops all over the city. Each one has at least 30 varieties and all of them are vegetarian! You will be surprised to know how many cafes and restaurant serve Maggi here, with their own innovations and ideas. You will find Maggi used in all types of cuisine like Chinese, India, Mexican, Italian, etc.
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Here are two dishes which are most loved in Indore. Sabudana Khichdi: Indore being a vegetarian-dominant city and a lot of people fasting on various occasions and festivals, this dish is found in every nook and corner. It is enriched with pomegranate seeds, namkeen, chips, spices, potato – sometimes sweet potatoes, sev and is served like a bhel. Baked samosa: Almost every bakery will serve you this item. It is a vegetarian puff filled with potatoes but the unique thing about it is the way in which it is served. It is lightly crushed and topped with chopped onions, tomato ketchup and sev. Indore also has an obsession with serving pani puri in different flavours. You will find any pani puri shop serving at least six different flavours; some of them even serve fifteen different flavours! The popular flavours are namely hing, jeera, hajma hazam, lemon, garlic and mint. Lastly, every meal ends with a paan and in Indore, there are various chains of paan shops serving different varieties of it. The most popular being karnavat which has more than a dozen shops all over the city. I have been a professional Chef since the last 20 years and have travelled all
over the world, now I would like to give an opportunity to food enthusiasts to get a piece of my experience and share interesting stories as I guide them on various food walks in Indore. According to me, if you are a food enthusiast and you wish to travel to a city to explore its food culture, you would normally check out famous and iconic places on the internet or ask friends on social media about the eating joints. Next, you would make a list of these 15-20 places. But when you actually go and check out these places, you may find some of the places which are not worth the time, effort and money. So, in order to avoid this, I have developed this concept, wherein you book a room at my homestay for 2-3 days, then I will take you around to the iconic places of Indore to taste the best of the best. I recommend 2-3 days since one day is not enough to cover the entire city. I will take you to different eating joints where, if you are lucky, you might see a flying dahi wada, a night food market called Sarafa, which is a jewellery market by the day where you can eat Samosas from a shop that is selling them from over 80 years. A little farther away is a place where you get hot milk which tastes best during chilling winters. Then, I will
In Indore there are various chains of Paan shops serving different varieties of it take you to a farmers market where you can buy organic produce, plants and indigenous food. I also offer personalised workshops in my own kitchen studio at the home stay. The rooms at the stay are well furnished, neat and hygienic. They have facilities like AC, WiFi, Tata sky, wardrobe with a lock, clean attached baths and the breakfast is included in the package in which you can expect homemade bread, preserves, muffins etc. The rooms are decorated with hand painted drawings of the iconic street foods of Indore. Basically, anyone visiting my home stay would be a certified culinary expert taking back with them the taste of Malwa! Indore is a piece of universe, whatever you want, you will find it here whether it be food, history or stories. For more information on the Stay with a Chef, mail at chefamitpamnani@ gmail.com
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check-in
The Raviz Resort and Spa Ashtamudi, Kollam
The ravishing Raviz Ashtamudi is a veritable piece of Paradise in God’s own country, Kerala. Come here to get a glimpse of what heaven looks like and have a truly out of this world experience. What are the highlights of the resort and how to reach there; here is the story 28
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The resort is a hidden gem, partially concealed amongst the coconut palms Resort overview
T
he Raviz Spa and Resort is situated in Kollam (formerly Quilon), one of Kerala’s 14 districts.
The resort is a hidden gem, partially concealed amongst the coconut palms that are so greatly representative of the Kerala landscape. Standing sentinel along the shore of the Ashtamudi Kayal (lake) with its red tiled roof peeking out over the palms, this enchanting hotel gazes upon stunning views of the water and the surrounding vegetation.
Caroline Radhakrishnan The writer is a food and travel enthusiast who plays with words at www.currylines.com
Waterways, both great and small, weave their network across the state of Kerala and the Ashtamudi is one of the largest, cleanest and most unspoiled of water bodies that form the back waters. Ashta meaning eight and mudi meaning cone, this lake is named thus, due to its topographical resemblance to an octopus with its eight tentacles.
The 5 star resort spans 5 acres and is a fine mix of the traditional and the modern with 35 rooms in the heritage wing, 54 in the modern tower block, 2 private pool villas and 2 ancient Nalukettus which are traditional Kerala homesteads. The ones here are nearly 300-year-old and have actually been uprooted from their original location and replanted on the premises, with all their exquisite woodwork intact ... a great choice of stay for aficionados of architecture and heritage. The noteworthy décor in the heritage wing lobby, includes a life sized spice laden boat, tables crafted from glass topped giant Urulis (flat brass bowls) and palm leaf Visiris, the hand held fans of yore, that have been ingeniously strung on mechanical contraptions and rotate languidly and mesmerizingly, powered only by the cool breeze that caresses the lobby at all times. The tower block has the business centres and convention halls and also houses the ‘Favorite Kerala Spa’. The spa is managed by a qualified ayurvedic doctor and run by skilled staff that are well versed in the art of traditional massage. Being on the topmost floor, it also offers panoramic views of the surroundings. November 2017
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Cuisine Being passionate about their local cuisine, the chefs make sure that Kerala dishes are showcased along with the global and multi-cuisine fare that is on offer at the Keraleeyam, their signature restaurant. Sadyas (traditional banana leaf meals) are served on festive occasions and classic curries and accompaniments of appams, parottas, puttu and string hoppers are available on the menu. Seafood, of course, is the star of the show and freshly caught oysters are the highlight of the seafood selection. The gorgeous houseboat Raanthal is another venue for intimate dinners in a quietude that is interrupted only by the sound of gently lapping waves. One can also exclusively book this craft for private parties.
Things to do While one can easily spend their entire stay in the room itself, endlessly gazing at the glorious expanse of blue and green, those who want to busy themselves can make use of the gym, swimming pool and indoor games. For the more adventurous, there are
The resort offers all the pristineness to its guests as evident through these images
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banana boat and speed boat rides, pedal boating and kayaking. A 30 minute evening house boat cruise and a late evening cultural performance are included as a part of the stay. The cruise is not to be missed, for it is here that one can sail away to a distance and obtain brilliant views of the beautiful resort. Kollam city also offers the visitor some activities of interest and the travel desk of the resort is happy to curate from a range of options. Being the cashew capital of Kerala, one can visit one of the many cashew processing units and also buy high quality nuts. The beach, lighthouse and fishing harbor are not too far away and it is fascinating to watch huge baskets of glistening fish being auctioned off at lightning speed and whisked away even before you can whip out your camera. A trip to Munroe Island 27 km away is an experience not to be missed. It is sheer bliss to glide through its narrow canals in a canoe and be privy to the typical rural Kerala lifestyle. The Raviz is well suited for the traveller who is seeking a diverse mix
of tradition, comfort, quiet and adventure. It is ideal for couples or families looking for a tranquil getaway. Artists, bird watchers and photographers will strike pure gold here as there is so much exquisiteness to capture. This is also a reasonably good place for water sports enthusiasts. And of course, it is well suited for both corporate and private functions. This is not a regular action packed destination with the hustle and bustle of noisy crowds but a place where one can enjoy a holiday in the true sense of the word … a place to unwind and relax, while offering possibilities of gentle entertainment at the same time.
Getting there Thiruvananthapuram International airport is 71 km away and is approximately a 2-hour drive to the resort through verdant rural Kerala. The roads are good and air conditioned vehicles make the ambience weather proof. Kollam is also connected by rail and bus to many major cities and the resort is a mere 2-4 km away from the bus stand and railway station.
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Image by Icekraft
sweet take
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You scream. I scream. We all scream…
Icecream The making of the country’s most-loved and one of the fastest-growing and one of its kind Ice-cream Café
Team FnB Buzz
T
he journey of Icekraft, the ice-cream cafe, started in 2016 when three friends; Monil Shah, Aditya Churiwala and Abhay Binani visited a Japanese restaurant in Hong Kong that made them realise the lack of fresh wholesome desserts in their own city, Mumbai. That is when they introduced something the city had never experienced before – freshlymade customised rolled ice-creams.
Challenges in the industry lead to experimental flavours Talking about the current scenario of the ice-cream industry in particular, Monil Shah says, “The Ice-cream industry in India is huge!! With organised as well as unorganised icecream creators and manufacturers, as the ingredients like milk and cream and some permitted emulsifiers and stabilisers are readily available, anyone
who knows flavouring can make icecream. Hence, there are home icecream makers too making and selling icecreams in small batches.’’ Thus, there are challenges in the industry. And with challenges, come along some of the most experimentative flavours! Recently, they introduced what they believe is India’s first ‘BLACK ICE CREAM’ – which is a rage all over the world! If you are not into trying anything with food colours, you’ll be happy to know that it has zero artificial colour! It gets its colour from activated charcoal – fancy talk for burnt coconut husk. Activated charcoal is the ingredient of the year because of its tremendous health benefits. Best of all, activated charcoal has no flavour of its own, making it the perfect canvas for dark chocolate, orange and milk chocolate to shine in Icekraft’s Triple Threat offering – cone, icecream, waffles and freakshakes.
Images by Icekraft
The black colour is attributed to the addition of activated carbon in the ice-cream as opposed to synthetic colours. The result is a black tongue after having your ice-cream which the customers are more than happy to pose and take snaps with. They have since expanded the black range to include 8 different flavours of icecream and even waffles and pancakes.
There are many competitors in the ice-cream market but Icekraft has much to offer you
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“The main challenge in this industry, according to us, is having one’s attention for a length. For example, we launched one of a kind Goth Black ice-cream which was liked by most of our patrons and it went viral; this has created a benchmark for us and the challenge is to continue with the same momentum as the market is open for everyone to try their luck in
The live kitchen in Icekraft serves you your favourite ice-cream straight to your cone
this industry. And someone with the same enterprising skills like us can try something very different and become a brand or an entity like us,” Abhay Binani explains. With an ambition of indulging everyone in some carefree decadence, the décor of the Café is in hues of bluewith, an indoor and outdoor section. While one enjoys their medleys of freshly made handcrafted creations; there are board games, a guitar and a TV too for you to get a thorough experience of the icecream café. The live kitchen lets you customise your food and you can see how the drama unfolds!
Making a difference When talking about how the brand makes a difference with their quality and products, Aditya Churiwala says, “In accordance to the product and its quality, we find ourselves on the pinnacle of the pyramid where we use top quality stuff to craft Icekraft? Our icecreams, waffles, shakes and pancakes. Even savouries we do
The live kitchen lets you customise your food and you can see how the drama unfolds!
An ice-cream delight by Icekraft
are all exotic in nature and priced very reasonably. We don’t use any stabilisers or improvers so it’s safe for even a new born baby to eat at Icekraft. We are consumers before being restaurateurs and are wary of what goes in our and our loved ones’ belly. Just think how milk or any other milk product can stay fresh for more than a day or two? It’s against nature; milk in its pure form tends to go bad and if it doesn’t then something is fishy. Most of the frozen desserts or ice-cream can stay in a freezer for as long as a YEAR!” Icekraft has truly changed the way we look at fresh food. The live kitchen is testament to that. And with the varieties offered, there is always something new to try on every visit. As they summarise it, there is something for everyone at Icekraft. So that is the biggest difference it makes as a brand! “The major differentiator is our outlook towards the icecream and dessert November 2017
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industry as a whole! We do not like status quo; we like to question and challenge ourselves by doing things which look silly or sound preposterous but the end result is phenomenal because we give our people freedom to work on new things which are not done or heard of before.”
The cities where Icekraft is expanding have a young population with the zeal to try new things
Growing tenfold, every day With outlets across Mumbai, Navi Mumbai, Pune, Indore and Hyderabad and new outlets scheduled to open soon in Delhi, Chennai including an international outlet coming up in Nepal – by the end of this year, Icekraft could be 40 stores strong. These cities were selected due to the kind
of demographics that Icekraft targets. The cities where Icekraft is expanding have a young population with the zeal to try new things. The other cities on the radar are Bangalore, Kolkata and Kanpur. Happy to tell us first about their new outlet in Delhi, Monil Shah says, “We are coming to the Capital very soon to win their hearts! We are very positive about Delhi as it’s also the food capital and people here have big heart and bigger appetite.” The menu at Icekraft also consists of food items like fries, waffles, pancakes, salads, sandwiches and sweet corn. Some of their best
Ideate. Execute. After the huge success of ‘Black’ at Icekraft, they decided to add another creative feather to their hat – ice cream tacos and cookie dough. “We solely believe in making things which will make people go WOW! We brainstorm every week in what should be improved, what is to be
The cookie dough is exactly what you need to lighten your mood with launched next and what would excite us? We are like small kids in a dessert wonderland when we are listening to each other’s ideas and zero-in on the brightest ones.” Offering the variety of flavours and mouth-watering toppings, these ice cream tacos will surely tickle your sweet tooth! If one finds it hard to choose among their array of flavours, ice-cream tacos platter does the needful. Their next creation sounds equally delicious. Cookie dough by
Icekraft is specially curated to fill you with awe and amazement. Mixed with delicious and our all-time favourite flavours, this cookie dough is exactly what you need to lighten up your mood with.
Icekraft has a variety of food items in its menu like fries and sandwiches
Images by Icekraft
dishes include tempura fries, lotus root fries, red velvet waffles, absolute chocolate freakshake, very berry icecream, hurricane fries and more. Staying true to their intentions, they do not add any preservatives, colours or emulsifiers to their icecreams.
savvy chef
Chef’s name
Chef Gautam Chaudhry (Director – Demiurgic hospitality Pvt Ltd
Best cooking technique Cooking of meat on open fire is an age old technique which involves dry heat. It is done in various formats across the world and is called different names ranging from Grill to barbeque to Tandoor or Rotisserrie. There is difference in the after effects of the product in terms of smoking content, doneness, caramalisation, etc. The effect of burnt meat on live fire is amazing, especially if you have just applied a little seasoning to enjoy the natural flavours of the meat. My latest venture called Deseez focuses on this element of Indian food.
Dish name Murgh Zaitooni Kalmi
Olive crusted cashew marinated Chicken thigh, glazed in the clay oven.
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How to make it with this technique: No. of portions: 4
recipe
Murgh Zaitooni Kalmi
Ingredients • Chicken Thighs – 640gm First Marination • Ginger garlic paste – 45gm • Salt – 8gm • Green chilli – 4gm • Lemon juice – 25ml Second Marination • Yoghurt – 220gm • Salt – 5gm • Ginger – 3gm • Cashew Nuts – 45ml • Kalamata Olives – 75ml • Cream – 30ml
procedure
• Hang the yoghurt for 6 hours while keeping it in cold storage. Let it drain the extra whey. • Soak cashew nuts in water and grind to fine paste once its soft. • Take kalamata olives and finely chop it. Then put it to dry either under salamander or put it in the
•
•
•
•
•
•
sun to dry till it becomes hard as a cracker. Take chicken thighs and debone it while leaving one end of the bone connected with the meat. Wash it well and pat dry on a cloth. Then apply the first marination comprising of ginger and garlic paste, salt, lemon juice and finely chopped green chilies. Let the chicken rest in the marinade for 30 minutes. This marinade will help tenderise the meat and make it softer. Prepare the second marinade with hung yoghurt, salt, finely chopped ginger, cashew nut paste and cream. Mix half of the olives in the marinade. Keep the marinated chicken aside for an hour. Put the meat on skewers and cook in the clay oven at high temperature for 5 minutes. Then let it rest for 5 minutes. Give the skewer a final shot in the tandoor for a couple of minutes and it is ready to be served.
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rn ey. .. sJ ou AY um my lic iou
Venue
Radisson Blu Hotel
Pashchim Vihar, New Delhi Date: 26th November 2017
nd ea ur
ult dC
o Fo Ph so
ilo y ph
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Sponsorship Opportunities Saffron
(Host Partner)
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(Associate Partner)
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(Supporting Partner)
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technology For more details, kindly contact: info@oceanmedia.in + 91 99583 82999 I 011 23243999 I 23287999 Visit us at www.fnbbuzz.com/swad-sanskriti
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food trail
Cycling
Food Nirvana for
Tour of Nilgiris - A cycling expedition exploring southern food trail Every year, cyclists undertake an exciting expedition of the Nilgiris situated in South India. The experience offers not just a majestic view of the forest, hills and plantations but also offers a variety of cuisine to savour. Here is what you can expect from the popular ‘Tour of Nilgiris’ if you are planning to be a part of it 42
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“With good friends… and good food on the board…we may well ask, When shall we live if not now?” - M. F. K. Fisher
E Anand Kapoor
TFN cyclist and environment enthusiast. (with inputs from Chatura Padaki)
very December, nearly 120 cyclists make the journey together to the beautiful blue mountains of the Nilgiris. Cycling along the undulating roads and challenging terrains for more than a week, covering 1,000 km and more, are the cyclists cross from the three southern states of Karnataka, Kerala and Tamil Nadu. This expedition, which takes cycling community of India by storm every year is called the ‘Tour of Nilgiris’, popularly known as ‘TfN’. ‘TfN’, the largest cycle tour in India, attracts cycling enthusiasts from
all over the world. Is TfN just a ride through the tough hilly terrain that attracts the bikers to test their endurance and temperament? Or is it an adrenaline kick for cyclists? It’s all that and more. The eight day ride traverses through the evergreen forests, dense mist covered tea plantations, coffee estates and waterfalls. The riders encounter a diverse variety of flora and fauna that hold together a rich and unparalleled biodiversity. The picturesque views of the valleys painted in shades of blue and green energises the cyclists. But there is another aspect to the November 2017
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ride – indulging and enjoying the local cuisine that transforms with the terrain along the ride. A cycle ride through Nilgiris can be as delicious as it is enthralling if one takes on the temptations that the local cuisine offers. At the very start of the TfN ride, riders get a chance to check off one of famed south Indian food – the thin, crispy masala dosas. Add to this, the famous breakfast food of South India – Idli and Vada with sambar, & coconut chutney served at the TfN tour start point at Radisson Blu Atria, Bengaluru. As one rides on, they get the opportunity to feast on an authentic rural Karnataka meal – the nutritious ragi mudde with saaru (made of vegetables or meat) with a refreshing glass of buttermilk to seal the deal before they journey forward. If that doesn’t satiate the palate of the riders, they’ll find the famed ‘bannur kuri’ (tender lamb meat from Bannur) as they pass through the town of Bannur while they make their way from Bengaluru to the princely city of Mysore. Riders invariably stop to savour mutton biriyani along with crispy mutton chops. Earlier tours allowed one to indulge in something similar to Fried Buns in Karnataka (check in the local shops when you take a break along the
A cycle ride through Nilgiris can be as delicious as it is enthralling if one takes on the temptations
Roadside stalls are great places to enjoy a cup of strong and rich filter coffee
The cycle tour takes you amidst nature and foods from different locales routes). Never heard of this? This is the authentic Mangalore snack also known as the ‘Mangalore Buns’. A bun that is fried and not baked! Try these mildly sweet, banana flavoured, deep-fried treats with spicy chutney and sambar and you will be lost in its flavours, craving for more. If the health conscious, fitness aficionado in you is worried about the calories, just cycle for a few kilometres and burn them up! While passing through the quaint little villages along the way, they may take tea break at a small tea stall selling Sulaimani chai?. After leaving Mysore, the tour will weave through to reach
the hilly district of Kodagu (Coorg), also known as the Scotland of India. A land of warrior tribes, who have given many generals to the Indian army, their love for hockey, worship of nature and most of all their food, drink & culture…is what is relishing about the place. Kodagu is also known as the land of coffee and over 85 per cent of coffee in India is grown in this region. Roadside stalls are great places to enjoy a cup of strong and rich filter coffee. For a good stretch of the trail, you will be riding along the coffee plantations. The aroma of the coffee in the air is a treat for the senses. The gastronomical
delights of Kodagu include kadambuttu (steamed rice balls) and pandi curry (pork curry) or woti (rice based flat bread, tastes best on a wood or coal fire) and byamble curry (bamboo shoot curry); it’s a rich and different offering unlike any other. Previous years have witnessed riders stopping for a quick break and spending hours catching up over the heavenly smell of coffee and unique snacks available in this wonderful land. The ‘TfN’ organisers often discuss whether they should load up their Isuzu support stations with coffee; that way the cyclists are at least on the move! Last but not the least, the riders will have a chance to pick fresh Kodagu November 2017
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oranges stacked along orchards and savour them with a pinch of salt and chilly-powder. Leaving behind the coffee plantations and cycling through the winding roads past the tea plantations and spice gardens is when you know you have entered Kerala. There is nothing more appetising than the fresh mountain breeze spiced with the smell of cardamom, cinnamon and black pepper. If you are a hard-core foodie, and you are willing to experiment with local cuisine, the route through Kerala offers several gastronomic delights. Starting with the steam cake ‘puttu’ made from rice flour, steamed in a long hollow bamboo moving on to another authentic Kerala dish, the idiyappam, which looks like noodles and can be savoured with a vegetarian or chicken curry and finally the famed appam – a circular, fluffy, crispy edged pancake. One cannot cross Kerala without tasting Kerala parottas and ghee rice with their non-veg dishes; both fried and curries. The tour routes through miles of paddy fields and lush coconut groves and leads specifically to a small road side stall – bang in the middle of forest, which is famous for its Unniappams – a snack made from a mix of rice, jaggery, banana, roasted coconut and sesame seeds – and the customary Kattan chaya (spiced black tea). Cyclists vouch for it and some turn up for the tour only for the food experience! If you get a chance, do not forget to feast upon the lip smacking traditional Kerala meal served on plantain leaves. The boiled rice with rasam, fish curry and papadam is enough to fill your stomach and your heart. No meal in Kerala is complete without a bowl of sweet payasam. As the cyclists snack through Kerala and through Mudumalai Tiger Reserve, they reach Masinagudi;
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the base of the treacherous Kalhatti climb. The climb gains 1,200mts of elevation in about 12 km, giving an average elevation gain of around 10 per cent with a few stretches going up to 15 per cent or more of gradient. The climb to Kalhatty is considered a ‘Hors categorie’; something that is beyond categorisation – in simple French cycling terms, one of the toughest climbs possible! Even here, riders find solace in the middle of the mountain – at hair bend turn no.16 to be precise. A quaint little tea stall called Nagarathnamma Tea Stall offers masala vadas (chana dal fritters) and bajjis (banana or chilli fritters) for the ravenous cyclists; washing it down with black tea (or coffee) which brings life back into the riders. On goes the route, as the scenery changes from coffee to cliff tops and then to lush tea estates of Udagamandalam (Ooty). Ooty was initially a British Cantonment and the colonial influence can still be seen at every corner; be it the Victorian style bungalows and architecture or the mannerisms of the local population. The Regimental Center for the Madras Regiment of the Indian Army is still based in Wellington in Ooty. As you enter Ooty, you’ll find the freshest greens, carrots, beetroots and Ooty apples being sold alongside the road. Washed and ready, you can bite into them right then and there. While Ooty is known as the tea haven of South India; a lot of tourists always carry back the now famous homemade Ooty chocolates, which are available at almost every nook and corner of Ooty today. Mind you, quality differs and it is better to ask around before heading to the best places for little nuggets of chocolate sin. Ooty, known as the queen of hills, sits in the Nilgiris range of mountains
Ooty, known as the queen of hills, sits in the Nilgiris range of mountains of the Western ghats in South India
Travelling the world over has always been the best source of knowledge
of the Western ghats in South India. It is the cyclist’s heaven because of the beauty of the routes and the scenery that one connects with at every turning in the road. Cyclists ride through thick forest, lush tea estates and little villages through the multiple days in the Nilgiris. The masala dosas here are called ghee roast and the sambar is a little spicy in comparison to what is available in the North.
Pedalling downhill from the cooler climate of Ooty to the flat hot plains of Tamil Nadu’s hinterland, cyclists invariably look out for natural coolers. Pathaneer, a sweet beverage usually extracted from Palm Trees and sometimes from coconut trees, is the answer to their thirst. Pathaneer is usually served in a Palm leaf – made in the shape of boat. Each year, the route changes and it gives cyclists
a chance to explore the majestic Western ghats in all their beauty. Earlier editions have traversed the mountains into Valparai and Munnar and also touched the Arabian Sea at Kannur. The Tour of Nilgiris, for some, is as much a food trail as it is a cycling expedition. There is plenty of cuisine to be tried and tested, and the flavours of each dish differ from village to village. So, if you believe yourself to be a true explorer in sights, sounds and gastronomy, there is nothing more apt than the TfN for you! This is truly a wholesome way to discover the blue hills; for it is the place, people and the food that make a journey worth experiencing. So explore the Nilgiris the way it should be – through its cuisine.
Inspiring
Feed the
Hungry A hope for Millions
How two highly-successful individuals have come together to start an ambitious project aimed at feeding around 1,00,000 hungry people in India every day. Why is it needed and what inspires them?
I Diana Mehra The writer is the Deputy Editor of Food and Beverage Buzz Magazine and Defence and Security Alert Magazine.
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ndia’s Saint Teresa is now the inspiration behind what is shaping up to be a large scale ‘feed the hungry’ programme. Two common interests – reverence for Mother Teresa and pain for millions of Indians who go hungry everyday – has now led a Kolkata girl and Delhi philanthropist to join hands and roll out one of the largest food programmes that intends to daily feed around 1,00,000 hungry mouths across India for free. Mukulika Sinha – Kolkata girl and one of India’s most respected names from the world of high fashion
has decided to fulfil a long standing dream – feed India’s hungry. Sinha, who has worked in the most coveted fashion houses globally – Burberry and Salvatore Ferragamo, and is a common face at the London Fashion Week, will now head the charity run by Delhi’s renowned philanthropist Samir Thapar. Thapar’s ‘erasing hunger programme’ at present is already feeding over 2,000 people across different parts of Delhi under the aegis of the H D Sikand Foundation – named after his maternal grandfather. Daily, two times a day (lunch and dinner), nearly 3,000 chapatis, 100 kg vegetables, 60 kg rice and 20 kg
Hunger is one of India’s greatest national shame who was a very close supporter of Mother Teresa. Thapar met Mother Teresa for the first time 19 years ago – just three months before she passed away. “I met Mother at the MOC orphanage in New Delhi. I had a terrible migraine attack that day. I looked into her large blue eyes – the strength of this tiny lady almost palpable in those eyes. I was captivated and my migraine disappeared,” Thapar said. He added: “My grandfather Harnam Das Sikand was my hero. He was a very kind man and would always ask us for our clothes to give to the poor. He tied up with five star hotels and caterers to distribute left over food to the hungry. He always taught me to be grateful for what I have. I run the foundation under his name”. Cooks at work and making breads at the private kitchen of the Thapar’s house dal are cooked by 12 people in the private kitchen of Thapar’s house (to ensure utmost quality) and distributed at various spots across Delhi – Sai Baba Mandir in Lodhi Road, New Delhi railway station, Majnu-ka-tilla, Shanti Niketan and the Bhati-Mines. Thapar, who is the chairman and MD of the famous conglomerate JCT, is now firming up plans to scale up the programme pan India which will feed 1,00,000 Indians across the country by 2020. Thapar says: “My inspiration is Kolkata’s Saint Teresa. At present, a lot of the food goes to the centres run by the Missionaries of Charity in Delhi. I am planning to scale up the charity across India and also provide food to MOC centres in Kolkata”. Thapar grew up with his maternal grandfather H D Sikand
“He was very close to Mother Teresa. Their association dates back to 1979 when he started donating food and clothes to MOC. He would always receive her at the airport during her trips to Delhi with her favourite custard. I started helping out in the charity after I returned from the United States in 1989 after finishing my under graduation – majoring in finance from California State University. I took complete control of the charity work in 1996,” Thapar added.
So what drove Mukulika to take the plunge? “Whenever I leave my office or a luxury mall, I would always notice poor people on the road who would come begging for money to buy something and eat. It bothered me that I was selling such high end products for millions of rupees on one hand but wasn’t
being able to help those people with a decent two square meal. I would often think that it was futile being successful if we couldn’t or didn’t give back to our society,” she said. “My friend Samir Thapar was already running an initiative to feed the hungry. He was keen that I came on board to bring in my vast corporate skills and international tie ups to contribute to what is both a social issue and a cause close to my heart. My ultimate goal is to be able to provide food to people so they can focus on working without worrying about where to get their next meal from. Our plan is to make this a national programme and reach the one million mark,” Sinha who has worked with Ferragamo and Burberry over the last 11 years said. Hunger is one of India’s greatest national shame. Data on the state of food availability in India shows that a whopping 194.6 million Indians go hungry every day. According to the recently released Global Hunger Index, India’s hunger levels were rated as “alarming” with almost 40 per cent of Indian children under five years of age being stunted due to lack of nutritious food. This means India is home to a quarter of the undernourished population in the world. Also 48 per cent of women between 15 to 49 years of age are anaemic according to the World Health Organisation and 44 per cent of children under 5 are underweight. The Global Hunger Index 2017 ranks India at 100 out of 119 countries on the basis of three leading indicators – prevalence of wasting and stunting in children under 5 years, under 5 child mortality rate and the proportion of undernourished in the population. The initiative by Thapar and Mukulika is a step in this direction and if successfully implemented, it will play a major role in solving the hunger problem in India. November 2017
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globally
Embracing Ecstasy in
Maldives
Southwest of India, in the heart of Maldives, is an island resort which attracts the royalty and other prominent personalities from across the globe. The island resort offers an escape from mundane life giving time for the guests to relax, eat exotic food and enjoy the picturesque surroundings
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Kounteya Sinha
T
he mellow peppermint waters of the Maldives was Jiri Smejc’s favourite holiday spot for over a decade. So, when this Czech billionaire finally decided to have an island of his own and started to go shopping for one – an unlikely choice became the front runner. Seven years since then, what was once an island where local farmers harvested bell peppers and water melon, is now the number one spot for the rich and the famous. The private island of Velaa has become the global yardstick of what luxury should look like and the holiday
Images by Kounteya Sinha
The writer is a world renowned award winning journalist and photographer with over 16,000 articles to his credit and 20 million hits. He is an explorer and story teller who has travelled to over 50 countries in the world revealing stories that he says "is trying so hard to hide from human eye". He plans to travel the whole world by the year 2023. He was the United Kingdom and Europe correspondent of The Times of India (TOI).
The private island of Velaa has become the global yardstick island for the Smejc family is now the favourite for royalty and Hollywood A-listers from across the globe. Locals originally referred to the island as Fushi Velaa Varu meaning the island of turtles. Jiri retained part of the name and went one step further and designed the entire resort to look like a turtle – 47 November 2017
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Chef Gaushan de Silva of the Velaa kitchen
Locals originally referred to the island as Fushi Velaa Varu
Images by Kounteya Sinha
private villas, houses and residences of which 18 are built over water spreading out to form the artificial mammal in the world’s most exotic archipelago. This ultra-luxurious property, situated in the Noonu atoll, an hour long seaplane flight north of the Maldivian capital of Male, is believed to have cost Jiri US$ 200 million. Jiri’s younger brother and general manager of the island, Michal says the challenges to turn a farmer’s island into the resort that it is today for the world’s most discerning travellers were daunting.
Over 1,500 palm trees were bought from Sri Lanka and mainland Maldives and planted by landscape designer Alena Kohoutkova. “At the time my brother decided to buy an island, the government showed us five options. This was our favourite one. Not many islands had beaches all around 360 degrees, the reef was shallow enough to swim with children and the shape was perfect. The land was agricultural and hence, the soil was great. Indians will love this island,” Michal said. The great thing was that Jiri – who received the island on a 50-year lease from the government, designed the island according to ways his family wanted a perfect hideaway to be. His sons were instrumental in deciding what water sports would be available (Velaa has the most extensive array
Jiri designed the island according to ways his family wanted a perfect hideaway of water sports available in Maldives) while his three-year-old daughter designed the kids spa according to the ways she would like it to be. The resort also boasts the largest wine and champagne collection in the Maldives, all inside a 37-foot Tavaru tower with a teppanyaki grill at the top. Interestingly, the local law states that no building can be higher than the tallest tree. Jiri adhered to it. The cellar is home to over 6,000 wines and holding an inventory of approximately UK£1,000,000. Jiri is also breaking new ground with the cuisine being offered.
Under the able guidance of the rising star of the gourmet world – Sri Lankan born wiz chef, Gaushan De Silva, Jiri is hell bent on making available the most exotic food money can buy. At present, there are three options for guests to choose from Athiri is the beachfront restaurant, half of the restaurant being on sand and the rest on a water pool. The Kohinoor of the island is the Aragu restaurant – its exquisite design bound to blow your mind. Over 365 golden and porcelain flying fish dangle from the ceiling while Gaushan – who has spent months training at Noma and November 2017
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Diving in the Maldives is a spectacle of the most vibrant colours
other world class great restaurants besides having been the personal chef to Queen Rania of Jordan, whips up the most sumptuous food you can imagine. The Tavaru restaurant which serves Teppanyaki style food where guests can experience live cooking is housed on the top floor of a 21 metre tall tower. Diving in the Maldives is a spectacle of the most vibrant colours. It has the seventh largest coral reef in the world which is home to 1,100 species of fish and 187 different species of corals.
Images by Kounteya Sinha
The humble breakfast in Velaa can look like a lavish feast
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Corals are the animals that are essentially responsible for the formation of the Maldives archipelago – 10,000 years of vertical coral reef growth.
Home to 25 per cent of all marine fish species, coral reefs support more species per unit area than any other marine environment, including about 4,000 species of fish and 800 species of hard corals. Scientists estimate that there may be another 1 to 8 million undiscovered species of organisms living in and around the reefs. My flight to Velaa from Male was no less a spectacle At first, they look like dew drops – giant round blotches on an endless pal of blue paint. Some might even mistake them to be an endless string of pearls – as tiny islands pop up surrounded by turquoise tinged lagoons, forested with a dazzling shade of shiny green –
mostly indigenous palm held firm on powdery white sandy beaches. The sea on the other hand is moody and almost indecisive – unable to fix its mind on a favourite shade. Every 100 metres, it changes – some parts a shade of dark cobalt, others Eton, turquoise, Persian and electric. Time moves slowly on the islands here. Morning drifts into afternoon, afternoon melts into evening and no one ever seems in much of a hurry to do anything at all. The airport in Male is minimal – no fuss or glitter. Once you step out, it almost feels like walking the red carpet in Cannes – hordes of resort managers filling up for paparazzi in southern France, dressed in impeccable whites and ivory, holding placards waiting to receive their guests. You step out and a hundred pair of eyes gleaming at you. The weather was just grand – crisp sunlight almost pervades your room like an army of invading ghosts. Stepping out in the morning, I got the first real feel of what a tropical paradise could feel like – almost lush green with a wide range of exotic trees and plants, beautifully landscaped gardens, huge tree canopies providing plenty of shade. I hardly see any guests around. Hammocks cling on to palm trees, sofas spread across the main lobby and bar area, neatly folded bath towels tucked at various corners of the island.
The views of the sea from every corner of the island were unending. Staying in the water villa felt like a total escape from the frugality of everyday life – completely secluded from the rest of the island, only miles of breath taking views of the lagoon and the salty ocean. A thriving house reef under our bungalow was as luxurious as it could be – all it took was to step into a world of underwater drama by walking down a few steps from the private deck. Maldives is paradise for those who love to snorkel The island nation situated southwest of India consists of approximately 1,190 coral islands grouped in a double chain of 26 atolls, spread over roughly 90,000 square kilometres. Around 200 of these islands are inhabited by locals while 100 others are designated to resorts. Most of the Maldivian islands are very small with only 33 of them being larger than a single kilometre. Velaa was recommended to me by Angeline Leo from The Magnolia Creative Collaborations whose knowledge of Maldives is unparalleled and it changed the way I look at luxury. And it will surely take a lot to replace it as my number one island escape. Top to bottom: The Tavaru restaurant – the wine cellar and the exterior, fresh Lobsters; (bottom) Reef shark
The contemporary design, attention to detail and the charming service of the staff make you feel at home from the word go.
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celeb talk
Ab Tak
Bachchan If there ever was a live example for the word ‘phenomenon’, Amitabh Bachchan would be it. And at 75, the undisputed Shahenshah of tinseltown is unstoppable!
Amitabh Bachchan
T
he 75-year-old Amitabh Bachchan has been a star of Indian cinema for over four decades, and is hailed as an acting legend in both East and West. Starring in almost 200 films, he has dominated every era of the cinema. But that was not how it all started. It was a lot of guts before glory came. Quitting
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an executive’s job in Kolkata that paid a four-figure (quite princely in those days) salary, having a car, having a house to come to tinsel town and even go through sleeping on a bench – the greatest film actor of Hindi film industry had his share of struggles and sorrows before he reached a point where he could earn the adulation that he gets today.
It is legendary that the baritone that booms the world over was rejected for a job as an announcer with the All India Radio. It is clichéd irony that the man with that baritone, Amitabh Bachchan made his film debut in 1969 as a voice narrator in Mrinal Sen’s National Award winning film Bhuvan Shome. His first acting role
was as one of the seven protagonists in the film Saat Hindustani directed by Khwaja Ahmad Abbas and featuring Utpal Dutt, Anwar Ali (brother of comedian Mehmood), Madhu and Jalal Agha. It was Anand in 1971 that made audiences sit up and take notice of this lanky hero. Bachchan was also one of the first iconic anti-heroes and played his first antagonist role as an infatuated lover-turned-murderer in 1971’s Parwana. In the same year, desperate to keep the ball rolling and firm the foothold in the industry, Bachchan played a supporting role in Reshma Aur Shera – he was, significantly, not given any dialogues because producerdirector Sunil Dutt was, if insiders are to be believed, nervous about people not accepting his booming voice. It was only in the early 70s, that the Bachchan phenomenon, manifested as the ‘angry young man’ in films such as Zanjeer and Deewar, took
Aarti Kapur Singh
Anand in 1971 made the audiences sit up and take notice
The writer has been writing on cinema and lifestyle for more than a decade. Her interest in cinema is also why she is pursuing a doctorate on the subject. An ardent foodie, she feels travelling and eating are the best stress-busters.
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The Big B is a selective eater
“I feel motivated when I see my fans”
audiences by a storm. The films from this period – Zanjeer, Sholay, Deewar – show Bachchan in a thrilling universe where morality and money can be created on the fly, on the streets and without government intervention. He became this one-man powerhouse of emotion, comedy, drama, pathos and most importantly, the vigilante who set things right. It is not difficult to see why he became a sensation. The rest, as the oft-repeated cliché goes, is history. There is a saying in Hindustani, ‘suraj ko diya dikhana’…and perhaps this is the dilemma any writer would feel when talking about or introducing the phenomenon that
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is Amitabh Bachchan. So instead of even attempting to list out the achievements of the torchbearer of stardom in Hindi cinema, I would much rather gloat over yet another opportunity to speak with the man. In one of his first interviews of 2017, the legendary actor speaks about his new projects, his desire to be a part of socially-relevant cinema and what keeps him going at 75.
Food and Beverage Buzz: I’m still curious about how you challenge every norm that there ever is about acting one’s age and what keeps you going? Amitabh Bachchan: It is nice to have people such as you say these wonderful things to me every time.
It is as humbling as it is tiresome. But I will not be rude and ungrateful for the love that people shower upon me. I feel motivated when I see my fans. They haven’t changed ever since I started out to now. I feel I work for those well wishers and it is their love that energises me. I still get butterflies on the first day of any film’s shoot or any new set. That is because any challenge to my limited ability as an actor does get me anxious. But I feel it is a good thing and happens to every actor or performer. This is a better way to address one’s insecurities and enhance our creativity rather than allowing them to weigh you down.
FnB Buzz: Does it bother you that you may not be the leading hero in a film? Amitabh Bachchan: After five decades of love, not at all! When you pass a certain age in the film industry, you’re obviously not going to get the main role, the leading role. And therefore, there are character roles. Now you may make up your mind at that point of time whether
you want to go into a character role category or not. Many actors do not want to be put into character roles; many accept that and do it. I accept that I want to continue working and I’m happy doing character roles.
FnB Buzz: You have become very conscious of your diet of late… Amitabh Bachchan: I am a bad eater. I don’t follow any routine... I started going to the gym about five-six years back. I never used to do any kind of exercises. Most of the times, when I was working on my earlier films, I never thought about it or I wasn’t advised about it; or perhaps I didn’t have the time at all. But having seen some of my visuals on some of my films, I realised I needed to be in shape and started going to the gym on a regular basis. But I’ve not followed any food routine, until now – even now it is not regimented.
FnB
Buzz: What are your tastes in food like? A m i t a b h Bachchan: I am a vegetarian, though I have tried meat in the past. Earlier, I
ate everything. Even whale! I was a freight broker for a Calcutta shipping company and every time a foreign ship came in, I used to taste the food on board. Octopus, squid, shark, whale... all kinds of funny things! I hated it. But this was all part of office duty. At the moment it is bhindi ki sabzi, aloo puri, pakodas, dhoklas and parathas that get me excited. I can never resist gulab jamuns or a less-known Bengali mishti called kancha gola. I left drinking about 35 years ago. And a couple of years back, I left chai and coffee. And I don’t drink aerated drinks. Nimboo pani, nariyal pani and sometimes chaach are my preferred beverages.
FnB Buzz: What about the street food that you used to be so fond of? Amitabh Bachchan: I still am! Abhishek and I both have a liking for street foods. During the monsoons, we still go out for street bhutta. I also like this amazing bhurji and paratha available near Ballard Estate. But yes, the frequency has reduced.
FnB Buzz: What are your favourite food memories? Amitabh Bachchan: The jalebis that Babuji would bring home occasionally and we use to eat them straight from the pattals. Or the aloopuri-halwa my mother would make for us as children. I also remember
the wonderful Chinese food I’ve eaten at Calcutta. And at Park Street, at the Continental restaurants, the Golden Slipper night club. I could not afford the unbelievable kathi kebab at Nizam’s, so I used to eat the puchka outside Victoria Memorial. Puchka is different from our pani-puri; I miss it. I also miss the chaat at Bengali Market in New Delhi and the incredible food at Parathewali Gulley in Chandni Chowk. I long to eat at these places...
FnB Buzz: Do you eat out? Which are your favourite places? Amitabh Bachchan: Yes, sometimes; but only vegetarian Chinese food or sometimes Italian. I used to go to the old China Garden at Kemp’s Corner because Nelson Wang would cook all my favourite dishes. Nelson’s an old friend, I know him since he was working in the Golden Bowl restaurant at Madras’ Savera Hotel. My van would silently draw into China Garden’s parking lot, and Nelson’s waiters would smuggle out the food. I ate in the van. It was better for me, and for China Garden. Golden Dragon is another favourite. Corn cream, Kung Pao French beans, pepper chilli babycorn with straw mushrooms are some of my favourites. In Italian, I love Penne Al Arabiata, but I have it very spicy, like it is made in Florence or Capri. November 2017
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heritage
Palakkad Iyer Cuisine
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Exquisite and elegantly tasty. A bridge between the antiquity and the modern, the Palghat cuisine has much to offer
P
Chitra Balasubramaniam The writer specialises in food, textiles, travel and heritage writing.
alakkad or Palghat is a small district in Kerala very close to Coimbatore. A picturesque area near the Western Ghats fed by many rivers. It is also home to a miniscule Tam Brahm population called the Palakkad Iyers. Though referred to from Palakkad, geographically they are spread in the whole of Kerala and now many of them settled all over the world. Some of the finest cooks also came to being from the community. Using the local ingredients, local cuisine combining it with what they had got from Tamil Nadu, emerged a very distinctive form or style of cooking called Palakkad Iyer food or chamayal. Â Essentially vegetarian, the repertoire of dishes is wide comprising tiffins, breakfast items, snacks, special preparations for festivals, vegetable dishes, light meals, array of pappads and more. With time on their hands,
With Kerala being a coconut kingdom, coconut is used in almost all forms the women experimented making some very tedious and laborious dishes which does require time and effort. They also borrowed liberally from the local style of cooking. The main difference between what is cooked by the same community in Tamil Nadu as opposed to Kerala is that the one from Kerala is known for the predominant use of coconut. With Kerala being a coconut kingdom, coconut is used in almost all forms. Coconut oil is used for deep frying, it has a delicious taste and food deep November 2017
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fried in it taste very differently. So it is common to fry pappadoms, vattal, karoudam and vadas in coconut oil. Grated coconut ground with spices is used as also fresh coconut or grated coconut fried in coconut oil. The cooking uses very few spices – pepper, jeera or cumin, dried red chillies, fresh green chillies, curry leaves and turmeric. This together with coconut a delicious array of dishes is used which also balance the intake of proteins and other vitamins for the body. Tempering uses urad dal and chana dal making it a healthy option. Vegetables used include karela, pumpkin, white pumpkin, raw bananas (a host, Kerala has a veritable range of bananas), spinach, yam or suran, sweet potatoes, gourds, brinjals, lady’s finger. Despite using such few ingredients and coconut is almost everything, the blending makes each dish unique. Each has its own taste and the combination of coconut, coconut oil with spices and vegetable with curd creates distinctive dishes none of which are alike. It is a wonder that though recipes sound similar, yet the combination creates distinct taste. Onion and garlic were taboo. Onion if at all used, was for sambhar made using small onions or shallots. A tale recounted by my father was how his father, my grandfather cooked a delicious small onion sambhar with potato roast (a die hard favourite) for them. My grandmother infuriated would not even allow the utensils into the kitchen! Keeping it simply, I speak only of the sadhya items. The other dishes made at home using spinach and dals are a story for another day. A sadhi or a sadhya or also called a traditional meal can sometimes even have above 28 or 30 items. The dishes go as pachhadi, kichaddi, avial, kalan, olan, erissery, puliserry, toran, kootu curry, valiya pappadam, cheria
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It is a wonder that though recipes sound similar, yet the combination creates distinct taste
pappdam, vartuperi, chakravatupperi, inji puli, sweet (ladoo) or pazhyam norukku, pickles, rice, sambhar, rasam, curd or sambharam. After rasam, the payasam which could be almost 4-5 in number. It is customary to serve a bit of payasam first, then the items of the sadya. It starts with the pachhadi or the raita. Usually, this is a khatta meetha version made with boiled
Mangoes are also used to make sadhi or sadhya
What brings out the flavour of avial is the thickening gravy made using grated coconut
Making a rich use of coconut oil, the Palghat cuisine is gourmet in every right
white pumpkin. There is no tadka. The raw flavour of ground mustard with coconut and green chillies brings out a unique flavour to the curd. The boiled pieces of cucumber simply adds to it. Usually, if the pachhadi is with curd, another pachhadi of khatta meetha variety is served. When kichhadi is served, the pachhadi is the khatta meetha one. Two curd based starters are not usually served.  It is the array of vegetable dishes which makes the sadya so special. Avial is well known, it is made using almost all vegetables. What brings out the flavour of avial is the thickening gravy made using grated coconut, green chillies with butter milk which is added to the boiled vegetables. The ultimate flavour comes with drizzling a couple of spoons of coconut oil to the dish. Yes, chefs today borrow heavily from drizzling olive oil over salads and gourmet dishes, this was being done with elan centuries ago by our home grown cooks. The erissery is made with raw banana (especially of the Nendran variety – the one that is used to make banana chips) or suran or raw pumpkin. Its highlight is that the base does not use any dals but is made entirely out of coconut with rice powder and spices. The flavouring is imparted by adding a tadka of grated coconut with mustard seeds, urad dal and curry leaves in coconut oil. This gives it a distinct flavour. Kalan on the other hand is a thick kadi made using curd and coconut mix. Torans are stir fried vegetables to which freshly grated coconut is added. The freshness of coconut with green chillies or red chillies in the tadka creates a wonderful taste exploding in November 2017
Food and Beverage Buzz
Images by Chitra Balasubramaniam
pumpkin slices or fried bhindi or ripe mangoes. This is added to a base of tamarind and jaggery, and flavoured with grated coconut and crushed green chillies. The tadka is mandatory with mustard seeds. Kichhadi is unique to Palakkad cuisine. It is made mixing a blend of coconut, green chillies and mustard seeds to curd. To this is added small boiled pieces of cucumber or
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The star of all payasm is the Pal adha pradhaman. Pradhaman because it is number one one’s mouth. Beans, beetroot, broad beans, guar phalli, lobia, snake gourd, cabbage, carrots are all made into torans in this manner. The kootu curry is a thicker form of vegetables which is a combination of chana dal with vegetables (usually white pumpkin or brinjals), flavoured with fresh coconut, green chillies to which a tadka of mustard seeds, curry leaves and urad dal is added. The taste of the chana dal with vegetable is the hallmark of its taste. Sambar uses tamarind, arhar dal with freshly ground coconut fried
with whole coriander, red chillies, methi seed and no sambar powder is added. Rasam again with tamarind, tomatoes and spices – jeera and pepper. Homes usually make a dozen varieties of sambar and rasam. The saga of the payasam. The sweet dish or the payasam is served after the sambar and rasam. Coconut milk flavoured payasams are a novelty. Called the sadhasadhayam, the base is jaggery and coconut milk. Another to die for payasam is jackfruit
The erissery is made of raw banana
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Images by Chitra Balasubramaniam
payasam. A tedious process by which ripe jackfruit pieces are smashed and made into jam, which is then combined with coconut milk or plain milk for payasam. It is flavoured with bits of coconut fried in ghee. The ney payasam meaning ghee payasam is made for worship and auspicious occasion. It is a delicious mix of ghee, jaggery and rice. The star of all payasm is the pal adha pradhaman. Pradhaman because it is number one. The best of these which I have had was on a trip to Kerala. Where the epitome of the trip was not the sight seeing but the pala adapradhaman (sweet kheer made from rice flakes) at Irinjalakuda. No ordinary one, but one cooked specially for the festival season. The 100 kgs of milk boiled down to 80 kg (creamy and rich!), slowly simmered in huge urlis sitting on wood fired stoves. The ada, not the packet ones but specially made from rice rolled in traditional banana leaves boiled and grated to small bits. And of course, the mandatory addition of sugar. No artificial flavours, dressings (cardamom etc) or preservatives‌ natural and believe me, it was manna from heaven!Â
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health
Consumption of residue free products With an increased level of awareness, the demand for residue free food products has been on a rise. This increased demand is being met with proper use of technology and is aiding the process of providing the products which are free of any chemical and fertilizer residue. Here is how the Millenials are changing the way food is produced
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L Mr. Nilesh Palresha Executive Director, Earth Food
ife comes full circle and the same is observed when it comes to our lifestyles. Looking back around five decades, the consumption pattern was drastically different and limited as compared to today when global cuisines are now available at the touch of a button. Globalisation, revolution in agriculture and advanced technology have all contributed to the ever-evolving food patterns in India. As the country progressed and India developed ways to increase food production, farming and its techniques also evolved as a by-product. The Green Revolution was a period in the 1960s when agriculture saw a steady increase due to improved method and technology. The revolution allowed India to overcome its poor agricultural productivity and led to an increase in food grain production. Through Green Revolution, farmers were introduced to higher-yielding strains of plant and new fertilisers that would assist them for better crop and yield.
As the years progressed, the fertilisers and chemicals use also evolved. While the production was on a rise, it was observed that fruits, vegetables and grains would sometimes carry residue from the chemicals sprayed on them to ward off bugs and diseases. In case, these weren’t cleaned properly, the chemicals over time affected the health of those who consumed it and resulted in allergies. Over years, many cases were reported due to exploitation of these chemical fertilisers and thus, the need of residue free food arose. The advent of social and digital media also helped raise awareness about the ill-effects of consuming foods laced with high chemical residue. Thus, a clear need arose for residue free products. Generation Y and millennials are typically the consumers of residue free products and these two sects form a large part of the Indian population. Since 2010, even the agricultural techniques have evolved to
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accommodate this demand and there has been a slight rise in farms that cater to the demand for residue free products. Areas like Malthan and Belwandi near Pune are popular for residue free farming where they produce vegetables, fruits and spices that are completely residue free. Residue free farming is the use of organically derived biocides and bio
fertilisers to protect the crops and enhance their growth. Considering the role that technology plays in the environment, it is impossible to omit its role in the field of agriculture. By adopting modern day agri-technologies like greenhouses, drip irrigation system, fertigation, ifm-integrated fertilisers management, ipmintegrated pest management, residue
free production, rain water harvesting, high density plantation, contour farming, waste land utilisation, etc. It becomes relatively easy to maintain the quality of the produce and also add to its nutritional value. In today’s world, ‘eat healthy and stay young’ has been an approach adopted by the society. Keeping the same in mind, it is essential to understand the concept of farm to fork which deals with the fact of reducing or minimising the human handling of the produce which in turn would enhance the quality of the produce. In order to meet the expected standards of the consumers, it is necessary to integrate the process of residue free farming. The process of growing the produce starts form crop selection and goes on to land preparation, seed selection, seed sowing, irrigation, crop growth, harvesting, grading, packaging, transportation, retail outlets and customers. An important element to note in the process is no use of chemical fertilisers and use of natural fertilisers like cow dung and earthworm manure. This one change itself accounts for a big difference in the residue content of the produce and takes it a notch further in making it residue free. Due to rapid transformation in the consumer behaviour and increased awareness in the health segment, people are now focused on the benefits of consumption of fresh and residue free food. In order to welcome this change, it is essential to adopt the practice of residue free farming, through which the food that is produced is pure, fresh, healthy and nutritious. The residue free produce is grown in an eco-friendly way and without the use of any hazardous chemical fertilisers which will in turn be beneficial to the end consumer in the best possible way.
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legend
About
Ink and Flavours Kaveri Ponnapa is the author of the renowned book The Vanishing Kodavas. She is also a name to reckon with in the food world for her ubiquitous writings Team FnB BUZZ
Kaveri Ponnapa
K
averi Ponnapa studied at the Lady Shri Ram College, new Delhi. She spent 15 years researching for her book The Vanishing Kodavas and she is also an ace writer known for her well researched narratives on food. Her food images are an epitome of elegance and binds the spectators within the depth of the imagery. Here is what she has to say about her food world. On researching and blogging about food I came into food writing at a slant. Although I have been very interested in food and cooking right through my life and had written about food before, it was not my main focus. As a student of anthropology, I was aware of the important role food played in people’s lives and how it was all tied into their culture and identity. But it was while I was researching for my first book, The Vanishing Kodavas (www.thevanishingkodavas.com), an in-depth cultural study of the Kodava people, I had a first-hand experience of seeing how a cuisine is born out of a particular landscape, culture and history. The fieldwork for my book involved a great deal of travel to the more remote, rural areas of Kodagu (Coorg). I often had to spend a lot of time waiting for a particular ceremony or event to begin; I would be invited to a home for a meal or to spend the night as a guest of a person I barely knew. Coming together over food was the easiest way to communicate with people. For the first time, I was able to see the cultural framework in which the food that I had been eating since childhood and later cooked for my family, had evolved. I began to ask questions, collect recipes and there began another, parallel journey. The best dishes you have tasted over the years It is very difficult to answer this,
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Coming together over food was the easiest way to communicate with people because there have been so many. But if I were to narrow that to what kind of dishes, I would say some of the simplest ones have been the best. For instance, wood fire roasted wild mushrooms from Kodagu, rubbed with just salt and red chilli powder made from bird’s eye chillies, and the juice of native limes. The flavours are simply stunning, so fresh and vivid, each bite drenched in the earthy scent and taste of the mushrooms. It’s a very intense experience. Then there is a curry of freshwater fish cooked with green peppercorns from Kuttanad that I can still taste. The flavours were so pure and clear, with minimum fuss. Elsewhere, there’s Chef Enrique Olvera’s duck carnitas; tortillas; black bean tamal; corn husk meringue, all at Cosme, NYC. It’s the best possible expression of a modern interpretation of an ancient cuisine, in this case, Mexican. Nearer home, Chef Manu Chandra cooks an exquisite velouté of shellfish with pulp of the humble drumstick. Changes seen in the last decade in the way Indians eat There are so many more restaurants, and people are eating out more than they ever have before. There has always been street food and tiny, local eateries. But now people are willing to extend their experiences to unfamiliar cuisines, both Indian and international. The interest in drinking and learning about wines has grown significantly. Cocktails, gin and exotic infusions are all trending. The downside is flashy, poorly researched restaurants that rely on publicity and an ill-informed public, to sell really bad food, not particularly cheap. And the rise of
the biryani, rolls and kebabs, all touted as ‘fiery or spicy’ as convenience foods, since people have less time to cook at home. Dishes you love to cook Very simple foods with an emphasis on freshness and flavour; a great fish or mutton curry, vegetables with the lightest seasonings and a freshly cooked sauce for pasta. I love making pickles, jams and chutneys at home; it’s a bit of an obsession. I find that a good pickle can lift a meal out of the routine and really excite the palate. There’s nothing to beat a homemade jam made from fruit in season. On ‘The Coorg Table’ The blog has been up for a few
years now, and there’s a wonderful interaction that has developed with regular readers, who look forward to posts. I had the privilege of watching my grandmother cook, and learn first-hand from my mother-in-law. But this way of passing down culinary knowledge is disappearing quickly. The speed at which our culinary traditions are changing has made me want to document things in a more organised way. So yes, there is a book in the pipeline. How you perceive food while writing To begin with, your visual perceptions change. You see the same dish that you love for its taste and flavours as something much more, a thing of creativity and beauty. This is particularly true when, as in my case, I do all the cooking and food styling myself. You also pay attention to the quality of writing. Some of the best food writing is great prose, literature,
worthy of the culinary experience. In a much more fundamental and more important way, it makes you think about food production, farming, sustainability and the future of food. You write with greater respect about ingredients and foods you had taken for granted. Favourite food destinations Every part of the world has something wonderful to offer, so I’m going to summon up old taste memories. I used to live in Mhow and we would drive to Indore just for the food. Facts learned while writing on food That I actually ate and loved ants, silkworms, beetles and much more that was offered to me as food. Also, the flavour intense and immensely thought provoking dishes that chefs like Dan Barber create from the parts of vegetables that we usually ignore, discard – or never see.
The speed at which our culinary traditions are changing has made me want to document things in a more organised way
Awe-inspiring images of food made and styled by Kaveri Ponnapa
know your F&B
Winter is coming‌
The chill is coming back after a scorching summer, it’s time to enjoy the cool breeze and watch the snow or the fog play with our sight. As much as we want to enjoy winter, we also want to keep our health intact so that we can pick up all the fun. Following are the foods that will not only keep you warm this winter season but also keep your energy level and health quotient optimum with the decreasing temperature
Dried fruits and nuts Having warm milk with cereals in the mornings to charge up for the rest of our day is a routine during winter. To keep our body warm during the day, we can add nuts like almonds, walnuts and pistachios to the breakfast table. To give a twist to the normal cereal, try and add dried fruits like apricots, raisins and figs.
Pepper, Turmeric and Sesame seeds Indian food is known to be rich due to its array of spices in every meal. Often these spices come to the rescue in winter too. Catching a flu or cold during winter is common. Using pepper in soups or turmeric in cooking vegetables can keep our body warm and fight against common cold. Also, laddoos made of sesame seeds can be a delight to people of every age group and help them keep themselves warm.
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Tulsi and Ginger Nothing can beat the winter chill like a hot cup of tea with tulsi (basil) and ginger. In Indian tradition, Ayurveda has denoted tulsi as the holy basil due to its multiple benefits. Tulsi has anti-bacterial, anti-biotic and antiviral properties that helps in keeping the body healthy. You can add this versatile herb not only in your teas, but also in your salads and dips. On the other hand, ginger seeds can be used in diverse ways from teas to food to having raw ginger if you have bad throat.
Root vegetables Carrots, onions, sweet potatoes, etc are some of the varieties that can help you stay both healthy and warm this winter. These foods are loaded with rich sources of nutrients like beta-carotene. Adding them to dishes like dals, vegetables and soups can benefit you with an assortment of food that compliments your fitness routine.
Honey Honey warmly adds sweetness to your beverage or dish unlike sugar which is not only fattening but also unhealthy. During winter season, honey effectively warms your body, protecting you from the chills. Honey is good for your chapped skin during the cold weather. Honey has many other medicinal benefits which help in maintaining your health and fitness as well.
Ghee Ghee is healthy fat that cuts the bad fat in your body to stay in shape. This, however, does not mean that you end up hogging on it. Having one tablespoon (15g) every day can help you achieve its many benefits like good skin, lean body and keep you warm during cold winter mornings!
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What’s Buzzing
FunFoods by Dr. Oetker launches Peanut Butter in a chocolaty avatar FunFoods by Dr. Oetker is all set to delight consumers with a new variant in Peanut Butter which comes with chocolaty taste. The new product, Peanut Butter Chocolate combines best of both worlds ie Goodness of 80 per cent peanuts with chocolate. It is priced at ` 149 for a 340gm pack and is available at all leading retail stores. FunFoods Peanut Butter Chocolate will help create ultimate magic combined with the goodness in the kitchen for example Consumers can spread it on a bread, roti, muffins, pancakes, cookies etc.
Cha Bar Introduces Bubble Tea Menu Cha Bar, Delhi’s most frequented Tea Café has sweetened its already existing diversified drinks and beverage menu with the latest Bubble Tea Menu. The current introduction promises to give consumers a whole new experience this season and take them on a nectarous cruise. The beverage, Bubble Tea is originally from Taiwan. Both fruit-flavored and milk based tea lovers have ample of options to choose from. The range of flavours in the Bubble Tea Menu includes Blueberry, Cherry, Green Apple, Mango, Passion Fruit, Peach, Raspberry, Strawberry and Milk Bubble Tea.
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RECLASSIFICATION OF HOTELS BASED ON GLOBAL NORMS GETS UNDERWAY In a first of its kind initiative, the Hotel and Restaurant Association of Western India (HRAWI) has certified thirteen hotels in Maharashtra under new norms that are more contemporary and global in standards as compared to the existing ratings. Part of the national body of Federation of the Hotels and Restaurants Associations of India (FHRAI), HRAWI has been the voice of the industry in the Western region for the last 67 years. A first of its kind independent classification system in India will follow the global practice of trade bodies rating hotels and ensuring adherence to best practices and standards. As per the new norms, hotel properties will be classified, rated or graded under six categories listed as Budget, Classic, Premium, Luxury, Deluxe Luxury and Primo Luxury, and will be uniform for both domestic and foreign tourists. The Shalimar Hotel, The Fern Residency, Golden Swan Beach Resort, The Emerald, Peninsula Grand Hotel, Sun-N-Sand Hotel, Holiday Inn Mumbai international Airport, Waterstones Hotel, T24 Residency, Hotel Transit, Hotel Meluha, Renaissance Mumbai Hotel and Convention Centre and Hyatt Place are among the first hotels to have been audited as per the new classification standards and are officially certified as of 25th October, 2017. With this classification system HRAWI hopes to remove any ambiguity for tourists checking into an Indian Hospitality Quality Standards (IHQS) Certified Hotel. The objective behind this initiative is to bring in standards of evaluation and parity.
Alessio Banchero appointed as Italian Chef de Cuisine at JW Marriott New Delhi Aerocity JW Marriott New Delhi Aerocity, the five-star deluxe hotel has appointed Chef Alessio Banchero as the Italian Chef de Cuisine at K3, the all-day dining restaurant. Chef Alessio comes with more than two decades of experience in kitchen operations and management. He started at a young age, working as Commis de Cuisine across different restaurants and hotel kitchens in Italy and France while attending the culinary school. His passion for the cuisine led him to become Chef de Partie at Ristorante la Terrazza at Hotel Novotel Genova in 1995 and later joined as Sous Chef at Ristorante Il Veliero in 1997 before finishing his studies in 1998. Chef Alessio joined Zeffirino, a fine dining Italian cuisine restaurant in Genova in 2000 as a Sous Chef where he got a chance to work with Executive Chef and the Ambassador of Italian food in the world Gianpaolo Belloni. In 2004, he moved to Zeffirino at the Venetian, Las Vegas where he managed a team of 25 chefs. During his tenure, the restaurant won an award for the Best Italian Restaurant of Las Vegas in 2004.
Savour your brunch with Hoegaarden A quick catch-up or a meeting, women are heading the trend for brunches. Beer is increasingly becoming a choice of alcohol for a light afternoon soiree. From variants to a variety of cocktails, women are spoilt for choices when it comes to beer. AB InBev’s “Hoegaarden” a leader in this space, hosted a brunch for 40 amazing women from various walks of life – entrepreneurs, influencers, homemakers and alike, all came together under one roof for a personal tête-à-tête. With all its natural ingredients, Hoegaarden enhances food flavours and offers variety at the same time in the form of “Hoegaarden” cocktails! As a brand, Hoegaarden promotes community style sit-down brunches in India and strives to put its best foot forward by continuously introducing new variants of beer cocktails. The brand believes in its three core elements – community, ingredient sourcing and innovation, making it unique from the other beer variants.
Tatava Lifestyle Festival “Life is lived over living, let’s make this living a celebration,” says Aarti Ahuja who is a Psychologist, Health Coach and NLP expert hailing from Delhi. She along with Mr Sumit Lamba, a veteran from hospitality and music industry conceptualised this festival as happiness for them is a give back to society. In its first edition on 26th November 2017 at Ambience Mall, Vasant Kunj, New Delhi, the festival will feature motivational speakers, art, poetry and music. What To Expect - Eclectic programme of exciting music and art, An intimate party Sunday, Local craft beer, wine and spirits, Some of the best street food in the country, outstanding decor and fire show, a chance to reconnect with mind, body and soul to be happy and something for all ages.
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